Category: Gluten-free

Beet, Fennel, Grapefruit and Avocado Salad

Published on by AlissaLeave a comment

Beet, Fennel, Grapefruit, and Avocado Salad / Big Eats Tiny Kitchen

Hi. It’s spring…nearly summer. And do you know what that means? VEGGIES! Fresh amazing veggies. They are sprouting up everywhere in my garden. Beets and carrots and spinach and kale and cilantro and cucumbers and tomatoes! I can’t wait.

This weekend I enjoyed renewing my Saturday ritual of going to the Farmer’s Market bright and early and drooling over the produce and transplants that the local farmers had brought.  It makes salad making an adventure. Not your boring ol’ iceberg here…no spring rocket, and baby leaf kale, and beautiful sorel! Throw in some herbs, roasted beets, and avocado…yaaaaa, NOW you have heaven.

Beet, Fennel, Grapefruit, and Avocado Salad / Big Eats Tiny Kitchen

Beet, Fennel, Grapefruit, and Avocado Salad / Big Eats Tiny Kitchen

Beet, Fennel, Grapefruit, and Avocado Salad

Inspired by Pinch of Yum and my Blood Orange and Avocado Salad

Salad Ingredients

  • 1 large beet
  • 1 fennel bulb
  • olive oil
  • salt and pepper
  • 4 cups of raw kale, washed, destemmed and cut into 1-inch pieces (or spring lettuce mix)
  • 1 grapefruit, peeled and cut into sections
  • 1 cucumber, cut into thin slices
  • 1 avocado
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 cup walnuts, toasted and chopped (optional)
  • 1/4 cup of crumbled feta

Dressing Ingredients

  • 2 tablespoons cider vinegar (or lemon juice or lime juice)
  • 2 tablespoons olive oil
  • pinch of salt
  • 1 tablespoon grapefruit juice (reserved from cutting up grapefruit for salad)

Instructions

  1. Preheat oven to 400 F. Line two baking sheets with parchment paper or with nonstick spray. Wash the beet thoroughly and scrub the outside very well. Remove the top and bottom of the beet. Cut in half and continue to cut up the beet until you obtain even 1-inch cubes. Place into a large bowl and drizzle with about 1/2-tablespoon of olive oil and salt and pepper. Place beet cubes onto one of the prepared baking sheets. Place in the oven and bake for 35 to 45 minutes.
  2. Wash the fennel bulb thoroughly. Remove the bottom root portion. Slice longways into even 1/4-inch width slices. Place in a clean bowl and drizzle with 1/2-tablesppon of olive and salt and pepper. Place the fennel slices onto the second prepared baking sheet. Place in the oven and bake for 20 to 30 minutes.
  3. When the fennel and beets are done roasting, remove from the oven and allow to cool to room temperature. Set aside. Can be made up to 2 days ahead of time and kept refrigerated.
  4. Wash kale and massage with hands in a large bowl. Gently toss in the grapefruit pieces, cucumber, cilantro, and dill.
  5. Combine dressing ingredients into a small bowl and whisk until combined. Just before ready to serve, pour dressing ingredients over the kale, grapefruit, and cucumber. Add roasted beets and fennel and toss all ingredients together gently so as not to stain everything red.
  6. When you are ready to serve the salad, add the avocados and gently combine everything because the avocados will melt and mush quickly into the salad. Top with any additional herbs, walnuts, and feta.

Dijon and Cider Braised Pork Chops with Dill and Roasted Cabbage

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Cider Braised Pork Chops with Dill and Roasted Cabbage

When I was younger, I never really ate pork chops. I’m not sure why, but it just wasn’t a staple at our house.  And similarly, they aren’t a staple in my home. But put them on a menu and that will most definitely be the first thing that I order.

My husband grew up on smothered pork chops and other down home cooking, so whenever we get pork chops from our meat CSA (community supported agriculture) program, he is elated.  So I’ve been working on my pork chop cooking repertoire. My favorite pork chop recipe thus far is based on a Horseradish and Cider Glazed Pork Chop recipe from Deb Perelman’s Smitten Kitchen Cookbook. It’s easy. It’s classic. It’s super yummy. I made a few tweaks to her recipe, where she calls for horseradish I subbed for Dijon mustard. A good Dijon tends to have a horseradish elemental flavor, so I figured this would be an adequate sub.   And what goes better with pork than cabbage? Not much…except Beer. 

I love beautiful purple cabbage, and I love it even more ROASTED. It’s so easy to drizzle cabbage with a tie bit of olive oil and then throw it in the oven to roast away while you cook the pork chops on the stove top. We scarfed this meal down in no time. It’s pretty and easy and special enough for company.  Plus you won’t be spending all of your time in the kitchen. I also whole heartedly recommend the dill…fresh dill! It’s the finishing touch and boy howdy does it deliver.

Cider Braised Pork Chops with Dill and Roasted Cabbage

Dijon and Cider Braised Pork Chops with Dill and Roasted Cabbage

Serves 4

Adapted from Smitten Kitchen Cookbook

Ingredients

  • 1/2 cup cider vinegar
  • 1/2 cup of hard apple cider
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon sea salt
  • 4 bone in pork chops (1/2-inch thick), trimmed of fat, patted dry and liberally salted and peppered
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill
  • Roasted cabbage (recipe below)

Instructions

  1. In a small bowl, combine the cider vinegar, hard cider, Dijon mustard, and the salt. Set aside.
  2. Heat olive oil over medium-high heat in 12-inch skillet (cast iron works wonders), until oil just begins to smoke. Place pork chops into skillet and allow them to brown well on one side (about 3 minutes). Turn the pork chops and cook an additional minute on the other side. Transfer the browned pork chops to a plate and drain the skillet of any excess fat.
  3. Pour the apple cider glaze mixture into the skillet and bring to a simmer over medium heat. Cook until the mixture begins to thicken (about 2 to 4 minutes). Your spatula should leave a trail across the bottom of the pan when scraped through the glaze.
  4. Return the browned pork chops to the skillet with the thickened glaze. Turn the pork chops to coat both sides with the glaze. Continue to cook them over medium heat until the centers of the pork chops are cooked through (a temperature of 140 F). This should take about 5 minutes. Adjust seasonings in the glaze.
  5. Transfer pork chops to plates with roasted cabbage. Pour additional sauce on top of both the pork chops and the cabbage. Sprinkle with fresh dill.

Roasted Cabbage

Ingredients

  • 1/2 head of purple or green cabbage (i prefer the color of the purple cabbage)
  • 1 tablespoon olive oil (plus more for coating the roasting pan)
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 400 F.
  2. Slice cabbage into 1/4-inch slices and place into a large mixing bowl. Drizzle with oil, vinegar, and salt. Combine well and place onto an oiled roasting pan.
  3. Cook for 30 minutes, stirring halfway through.
  4. Remove from oven and place equal portions on plates.

Creamy Roasted Parsnip, Cauliflower, and Fennel Soup (Gluten Free, Vegan, and Paleo-Friendly)

Published on by Alissa1 Comment

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

I have a divided house when it comes to silky smooth soups that only contain vegetables and no cream. Pureed smooth, they show off the amazing flavor of just the vegetables without anything masking their natural deliciousness. I love them…a lot. They are creamy without being loaded with cream. They are smooth and comforting and light. I want them in my belly.

The other person in this house does not like them because, well…they are creamy without being loaded with cream and they are smooth and light and in his words, “like baby food”. He wants heartiness. He wants carbs. He wants meat. He wants cream. He wants butter. He wants bacon. Do I live with Paula Dean?

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

And I craaaave creamy soups that have NO cream but are just ALL vegetables. I love smooth and creamy tomato soup, or carrot soup, or butternut squash soup. And every time I make them, my poor hubs has to eat this nourishing amazing bowl of yumminess and smile and leave ALL the leftovers for me. GOOD. Best lunches EVER. He can have his can of tuna and weird packages of sardines for lunch. Meanwhile, I will enjoy my creamy roasted soups and everyone at work will smell them and say “whoa…what are you having?”. In a good way. At least, that’s how it plays out in my head.

I stumbled on this Parsnip and Apple soup the other day on the most beautiful blog called Golubka Kitchen and I instantly began drooling. I couldn’t get the soup out of my brain box. I adapted it to roast the parsnips and I swapped out the potatoes for cauliflower. I found fennel on sale at the store and so I through it in as well to round out the awesome white soup. I recommend saving some of the fennel fronds and some thyme for topping these delicious bowls of comfort. The soup is also yummy with a good drizzle of olive oil.

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

Roasted Parsnip, Cauliflower, and Fennel Soup / Big Eats Tiny Kitchen

So despite knowing that I have a divided house on smooth and creamy dreamless soups, I MADE it. and I loooooved it. I recommend you do the same, because then you will have a few days worth of amazing lunches and they get stuck with canned tuna.

Creamy Roasted Parsnip, Cauliflower, and Fennel Soup (Vegan, Gluten Free, and Paleo-Friendly)

Adapted from Golubka Kitchen

Serves 4 as a side or 2 as a main dish

Ingredients

  • 1/2 lb parsnips, peeled and cut into 1/2-inch rounds
  • 1/2 large head of cauliflower, roughly chopped (about 2 cups)
  • 1/2 large fennel bulb, sliced into 1/2-inch wide slices
  • 2 medium apples, peeled, cored, and cut into eighths
  • 2 garlic cloves, peeled and smashed
  • 1 tablespoon olive oil (plus more for drizzling on finished soup bowls)
  • 1/2 teaspoon salt (plus more for seasoning)
  • 1/2 teaspoon ground cumin
  • 1 Tablespoon fresh thyme leaves (plus more for garnish)
  • 3 to 4 cups low sodium chicken broth
  • salt and pepper to taste
  • Toppings: thyme leaves, olive oil, yogurt, quinoa

Instructions

  1. Preheat oven to 400 F. Spray a roasting pan with nonstick spray or line with parchment paper.
  2. Place chopped parsnips, cauliflower florets, fennel slices, apple slices, and garlic cloves in a large mixing bowl. Drizzle with olive oil and salt. Toss to coat evenly and then spread evenly on baking sheet. Roast for 25 to 30 minutes, tossing at 15 minutes.
  3. Remove from oven. Place half of vegetables into a blender or food processor along with half of the chicken stock, cumin, and thyme. Blend well for 2 to 3 minutes until the mixture is smooth. Transfer the pureed mixture to a medium stock pot. Blend next batch of roasted vegetables and remaining chicken stock for 2 to 3 minutes. Transfer remaining soup puree to stock pot.
  4. Heat soup in stockpot over medium heat. Bring to a simmer. Add additional liquid if soup is too thick. Adjust seasonings as needed.
  5. Distribute evenly into bowls and top with a drizzle of olive oil and thyme leaves. I added some quinoa to mine for a more substantial dinner.

Lime Cilantro Brussels Sprout Slaw

Published on by Alissa1 Comment

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

We are all getting antsy around here. Am I right? I hate getting taunted with a few days of warm weather, then blasted with too many days of cold. It’s a terrible tease. Tulips are peaking out of the ground. Trees are beginning to bud. Patio weather one day and then fire-place/wool socks/snuggy weather the next. Ugh.

Does anyone else feel a little bipolar weather insanity coming on?  My body and cravings are in a constant state of flux… Sun!!!!! Give me fresh veggies! Give me fresh fruit! More spring greens!!!!

OOOOoooooh wait…clouds? Snow? Blaaaah. Carb me up it’s cold! Where’s the chili? Where’s the chowder? Salad, really???? Why is it not covered in cheese? Helloooo! I like my cupcake handles, thank you very much! Gotta keep some padding on this bod against the polar vortex!

Wait. But NO! Let’s think positive. Let’s all send out SPRING THOUGHTS. (Don’t roll your eyes! I’m trying to quit being so crabby….I said trying, people).

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

Wish for camping. Wish for tulips. Wish for gardening. Wish for the smell of grills. Wish for the sound of neighbors chatting with each other. Wish that your lawn will mow itself (get a goat). Wish that those cupcake handles will magically disappear once bathing suite season rears its ugly head (or maybe swimming t-shirts will come back in style).

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

As you send out your good vibes into the world, here is my positive food vibe. I used one of my fave winter veggies, brussels sprouts, to make a springy slaw! Lime and cilantro pump this puppy up another notch. Red cabbage makes this a total beauty to serve.  Oh ya, give me a badge! Healthy and Hawt!

Personally, I love this slaw on my fish tacos. Mmmmmm….recipe to come later. So put down the carbs and chili for just a few minutes and try to get a positive spring mind.

Maybe if we all think positive, spring will finally move in for good. But summer will stay asleep for a loooong time.

Lime Cilantro Brussels Sprout Slaw / Big Eats Tiny Kitchen

Lime Cilantro Brussels Sprout Slaw

Serves 4

Ingredients

  • 1/2 lb medium-sized brussels sprouts, ends trimmed
  • 1/2 head small red cabbage
  • 1/4 cup cilantro, chopped
  • 2 green onion, white and green parts sliced
  • juice of 1 large lime (about 2 to 3 tablespoons)
  • 1 to 2 tablespoons olive oil
  • 1/4 teaspoon salt

Instructions

  1. Remove any brown or spotted out leaves of the sprouts. The sprouts can be shredded several different methods: shredded in a food processor (using the slicing blade), sliced as thin as possible using a good knife, or using a mandolin slicer. Place in a large bowl.
  2. Shred half of a head of small red cabbage or slice as thin as possible. Add the shredded cabbage, cilantro, and green onions to the large bowl.
  3. In a small bowl, whisk lime juice, salt, and olive oil together. Pour dressing over shredded veggies. Toss and allow to sit at room temperature for at least 30 minutes, stirring occasionally to distribute the dressing. Eat up!

Grain Free Samoa Bars

Published on by Alissa2 Comments

Grain Free Samoa Bars

It’s Girl Scout cookie season. People are walking around with goofy grins, Do-Si-Do crumbs on their shirts, stupid Thin-Min-covered fingers, Tagalong-scented breath, and boxes of Samoas stuffed in their sock drawers so that no one else will get THEIR cookies. Or is this just me?

And who came up with those names anyways? Do-Si-Do? Tagalong? What is a Samoa even?

Grain Free Samoa Bars

But in reality I’m jealous. Seethingly jealous. I can’t have any of them. I just stare with dark, wide-eyed, frothing and foaming desire.

But this year, the ol’ Girl Scouts gave the gluten-free crowd a consolation prize and came out with a GF cookie. I was pumped, until I found out it was a shortbread. Womp womp. Really? Shortbread?  That all you got? No badge for you! Get back in the kitchen. TRY AGAIN.

Grain Free Samoa Bars

DSC_0384

Never fear. After being challenged by a friend that Grain Free Samoas would not be good, I woke up on Saturday morning with a mission. A cookie mission.

These cookies deserve a badge! A medal! An Oscar, even! They make you THINK they are the real deal, but alas…they have no wheat, no grains, no processed sugar. Ya…SUCK IT TRABECK!

Grain Free Samoa Bars

Instead of making single cookie-disks, I opted for bars. Because seriously, these puppies disappear so quickly into your mouth that cutting out little stupid tire shaped cookies is not worth it. Lets save time. Let’s make bars! The shortbread crust is perfect and crisp. I saved even more time by not dipping each bar in chocolate and instead spread the chocolate layer between the shortbread crust and the caramel coconut layer. The caramel coconut layer is a delicious concoction of honey and a smidge of molasses that has been cooked down to an amber-caramel-heavenly syrup.

These do take a bit of time to make each part. But the wait and work is WELL worth it. So make a batch, hide several (because they will go fast if you share them), turn on the Oscars, grab a yummy Samoa bar, and do your best Matthew McConaughey impersonation….”alright, alright, alright”.

Grain Free Samoa Bars

Grain Free Samoa Bars

Makes 16 small bars

Shortbread Crust Ingredients (inspired by Deliciously Organic)

  • 1 1/2 Cup almond flour (such as Honeyville)
  • 2 Tablespoons coconut flour
  • 2 Tablespoons arrowroot powder
  • 1/2 teaspoon unflavored gelatin
  • 1/2 teaspoon sea salt
  • 4 Tablespoons unsalted butter, at room temperature
  • 2 Tablespoons honey

Chocolate Layer

  • 1 Cup semisweet or dark chocolate, chopped

Coconut Caramel Topping (adapted from Against All Grains)

  • 1/2 Cup honey
  • 1 Tablespoon molasses
  • 2 Tablespoons unsalted butter
  • 1/2 Cup coconut milk or heavy cream
  • 1/2 teaspoon sea salt
  • 2 Cups unsweetened shredded coconut

Chocolate Drizzle

  • 1/2 Cup semisweet or dark chocolate

Instructions:

  1. Preheat oven to 350 F. Place parchment paper in the bottom of an 8-inch by 8-inch baking dish. Set aside.
  2. Combine crust ingredients in a medium bowl until just combined. The mixture will be crumbly. Press the crust evenly into the bottom of the prepared baking dish. Bake on the middle rack of the oven at 350 for 15 minutes or until light golden brown.
  3. Meanwhile, place the unsweetened coconut on a rimmed baking sheet in an even layer. Place on the top rack to toast. Toast the coconut for about 5 to 7 minutes, keeping an eye on it so that it doesn’t burn. Remove the toasted coconut from oven when golden brown and allow to cool on a wire rack.
  4. After the crust is finished baking, pull the crust from the oven. Turn the oven off. Sprinkle 1 cup of chopped chocolate onto the warm crust. Place back into the warm oven for 1 to 2 minutes. Remove from the oven and use a rubber spatula to spread the melted chocolate evenly over the shortbread crust. Set on a wire rack and allow to cool. Place in refrigerator after cooled.
  5. For the caramel sauce, place honey and molasses in a small saucepan over medium heat. Bring to a low bubbling boil for about 7 minutes, swirling frequently to caramelize evenly. Remove from heat and stir in butter, coconut milk, and salt until smooth and completely combined. Stir in toasted coconut.
  6. Remove cooled shortbread crust from the refrigerator. Spread the coconut caramel mixture on top of the chocolate covered crust.
  7. Microwave remaining chocolate in a microwave safe dish for about 2 to 3 minutes, in 30 second intervals, stirring in between intervals. Once the chocolate is completely melted, drizzle the chocolate (using a spoon or fork) over the Samoa bars. Cool bars completely in refrigerator for at least 1 hour.
  8. Use parchment paper to pull out the bars from the baking dish. Place on a cutting board and cut into 12 to 16 bars. Place bar in hand and shove into mouth. Mmmmm. 🙂

Creamy Polenta with Braised Kale and Poached Egg

Published on by Alissa3 Comments

Creamy Polenta with Crispy Kale and Poached Egg

Lately I have been cooking and posting a lot of my comfort food recipes. Hearty soul-warming french onion soup, curry (this one and this one), creamy tapioca, lemon pudding…mmmmm. These are foods that not only keep me cozy, but also nourish my tired and warn out mind and body.

They may not be the typical comfort food that most american’s have come to know and love. No mac n’ cheese. No cream o’ something soups dumped in a casserole. Sorry, no big fat cinnamon rolls are coming out of my oven (womp womp). No biscuits and gravy piled on my plate. Although, there are a few times that I miss some of those items, I feel better feeding myself and my family cozy winter comfort foods that are wholesome, full of nutrients to keep our immune systems up, and not laden with preservatives or packed with empty calories.

Lately I’ve been on a polenta kick.  Erhmergerd. It’s creamy. It’s sensational. It can be cheesy. It can be buttery. Hellooooo! And all it is is slow cooked stoneground cornmeal, water, and salt. You can add butter (yes) and cheese (OH YA) as options to kick it into winter overdrive.

Creamy Polenta with Crispy Kale and Poached Egg

You will need to spend a bit of time upfront cooking the polenta, like 40 minutes. But you can swirl it, let it bubble away, then put a lid on the dang pot while it boils away (stirring every 10 minutes) and then it’s done. The great thing about polenta is that any leftovers can be reheated with a little liquid to return to its creamy holiness OR it can be cut and baked into awesome polenta cutlets.

Polenta can be topped with a myriad of things: braised short ribs, sautéed mushrooms, or, my fave, a poached egg with braised kale. This dish is perfect for both brunch or dinner.  Bonus, make it for brunch one day, and leftovers can be reheated for dinner the next day. Win Win!

Notes: For a great tutorial on easy poached eggs, check this out.

Creamy Polenta with Crispy Kale and Poached Egg

Creamy Polenta with Crispy Kale and Poached Egg (gluten free)

Adapted from The Kitchn

Serves 4

Ingredients

  • 4 cups of water
  • 1 teaspoon salt
  • 1 cup coarse ground yellow cornmeal (or polenta, not quick cooking)
  • 2 tablespoons butter
  • 1/2 cup parmesan cheese
  • 1 tablespoon olive oil
  • 1 bunch of kale, inner ribs removed and discarded, coarsely chop leaves (wash and dry)
  • 2 teaspoons white wine vinegar
  • 4 poached eggs (I use this method)
  • salt and pepper

Instructions

  1. Place water in a heavy saucepan over medium-high heat and bring to a vigorous boil. Add salt and stir. While wishing the water gently, pour the cornmeal into the boiling water in a steady stream. Turn the heat down to low and continue to whisk the cornmeal/polenta until it has thickened.
  2. Cover the pot and continue to cook for 30 to 40 minutes, stirring vigorously every 10 minutes. Once it is finished, stir in butter and cheese. Place lid on pot and let sit for up to 10 to 15 minutes until ready to use.
  3. While cooking the polenta, place a separate sauté pan over medium heat. Add 1 tablespoon of olive oil. Add the kale and season with salt and pepper. Stir the kale lightly until it is slightly wilted. Stir in the vinegar, cover the pan, and turn the heat to high. Cook the kale over high heat until it is tender (about 5 minutes). Turn the heat off and set aside.
  4. Poach or fry eggs according to desired consistency. For a great poached egg, follow these directions.
  5. To serve, place 1/3 to 1/2 cup of creamy polenta in bottom of bowl, top with braised kale, and one poached egg. Season with salt and pepper to taste.

Lemony Coconut Tapioca Pudding

Published on by Alissa2 Comments

Lemony Tapioca Pudding / Big Eats Tiny Kitchen

I am in need of a vacation. It’s mid February and the skies are dismal and the temperatures are even more dismal.

So I have decided to create a vacation atmosphere in my home. Cozy, comfy, and relaxing. I curl up with a great record, a cozy blanket, and something creamy….like pudding. This tapioca pudding has the bright flavor of lemon. It reminds me of a random warm day in the 50s or 60s that comes along in the middle of winter and makes you want to run wild outside after having been locked inside from snow mounds and drifts of snow. Actually, at this point, I would go running around outside like a lunatic if it hit 40 degrees outside. I’ve got my bongos ready…I think it might hit 42 today. YES.

Lemony Tapioca Pudding / Big Eats Tiny Kitchen

So like I was saying. Lemons. Nothing is more refreshing and spring-like in flavor like lemons. This tapioca pudding has what every dismal winter day needs…a ray of sunshine and a warm breeze. But combine that with creamy tapioca pudding and you have comfort in a bowl.

Lemony Tapioca Pudding / Big Eats Tiny Kitchen

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I prefer to use small pearl tapioca, fresh honey, and a mixture of coconut milk and 2 percent milk. But for a completely dairy free version, by all means, use combination of other dairy free milks.

Lemony Coconut Tapioca Pudding

Adapted from Smitten Kitchen

Ingredients

  • 3 cups of coconut milk (or half coconut milk and half 2% milk)
  • 1/4 teaspoon kosher salt
  • 1/3 cup small pearl tapioca or granulated tapioca (I used this type)
  • 1 egg yolk, lightly beaten
  • 1/4 cup honey
  • 1/2 teaspoon gluten free vanilla extract
  • 1 tablespoon of lemon juice
  • zest from 1 lemon
  • toasted coconut (optional)

Instructions

  1. Combine coconut milk, salt, tapioca pearls, egg yolk, and honey in a medium saucepan. Place over medium heat and bring to a simmer while stirring frequently.  Turn heat down and allow to simmer softly for 20 minutes, stir frequently and make sure the bottom does not burn.  The tapioca will begin to thicken quickly at the end.
  2. Once the tapioca mixture is thick like gravy, remove from heat. Stir in the vanilla and lemon zest. Portion out 1/2 cup servings into separate pudding cups. Allow to cool in the refrigerator for a few hours or overnight. Serve alone or with extra lemon zest and/or toasted coconut on top.

Lemony Tapioca Pudding / Big Eats Tiny Kitchen

Gluten Free French Onion Soup

Published on by Alissa3 Comments

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

Some things in life take a bit of extra time and extra effort to get a great result. French onion soup is a prime example. This will take a good 2 to 2 1/2 hours…but dear sweet MOSES it is worth it. You will have your mind BLOWN that you are enjoying a simple bowl of slow cooked onions under a gooey mound of cheese haven. Smells of sherry, deep caramelized onions, earthy beef broth, and fresh thyme fill your home.

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

I closed my eyes while enjoying this amazing bowl of soup and could hear the sounds of the tiny cafe in Paris with people whispering, rain falling outside, vespas rushing by, and the an espresso machine running nonstop. But all the while, nothing mattered but the delightful bowl of french onion soup that revealed long beautiful onions and drippy cheese with every bite. It makes me have FOMO (fear of missing out)…FOMO on amazing food.

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

This soup makes me want to slow down. I stir onions for an hour until they are caramelized. I breathe deep and enjoy all the smells that flow through my home as the snow falls outside the windows. It’s a lazy Sunday and a steady stream of different vinyls are on rotation…from Sam Cook to Ryan Adams and then the Band gets tossed on for good measure.

Grab the one you love, throw some good soulful music on, and dance. The soup will continue to cook and the longer the better. Don’t worry, you have some time. Get comfy and enjoy every bite of life.

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

Gluten Free French Onion Soup / Big Eats Tiny Kitchen

Gluten Free French Onion Soup

Adapted from Julia Child’s The Art of French Cooking

Makes 6 servings 

Ingredients

  • 4 tablespoons unsalted butter
  • 3 lbs of sweet onions (about 8 cups), sliced thinly in half rounds
  • 1 teaspoon salt
  • 1 teaspoon coconut palm sugar
  • 2 tablespoons arrowroot powder
  • 1/2 cup dry sherry (or dry white wine or dry vermouth)
  • 2 quarts (64 ounces) of good beef broth
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • 8 ounces Gruyère cheese, grated

Instructions

  1. Get ready…this will take at least 2 hours. But it’s worth it.
  2. Melt butter in a large dutch oven over medium-low heat. Place all of the onions into the dutch oven. Stir and coat the onions with the melted butter. Place lid on dutch oven and allow to cook for 15 minutes.
  3. Remove lid from dutch oven. The onions should have cooked down. Stir. Add salt and palm sugar. Stir again and crank heat up to medium. Stir onions frequently and continue to cook until onions are soft, melting, and golden brown. This will take 40 minutes to an hour.
  4. Sprinkle arrowroot powder over onions. Stir and cook for about 1 minute. Add sherry, broth, and thyme. Bring soup to a simmer and place lid slightly off of pot so that steam can escape the simmering soup. Allow to simmer for an additional 40 minutes, scooping off froth from the top every once and awhile. Adjust seasonings with salt and pepper.
  5. Ladle hot soup into 6 ovenproof bowls. Place at least 1/4 cup shredded Gruyère on top of each soup bowl. Serve immediately or broil the cheese. To broil the cheese, place all of the bowls onto a rimmed baking sheet. Place under a pre lit broiler set on high. Place under broiler until cheese is melted and bubbly. Remove from oven and serve immediately.

Paleo Thai Coconut Curry Soup

Published on by Alissa1 Comment

Paleo Thai Coconut Curry Soup - Big Eats Tiny Kitchen (Gluten Free, Grain Free, Paleo, Dairy Free)

Holy cow…it’s February. Did you know this? It’s February. Crap. Days are passing by me like a freight train.  I’ve been having a tough time keeping up with posting delicious recipes. I’m so sorry. The truth is that I’m holding out on you. I’ve got tons of delicious treats that have been brewing up in this little kitchen of mine as I’ve been dealing with winter blues, cabin fever, and job stress. I just have to sit my butt down, and type them out. So here we go….

Paleo Thai Coconut Curry Soup - Big Eats Tiny Kitchen (Gluten Free, Grain Free, Paleo, Dairy Free)

First, I will catch you up a bit. Recently I celebrated my 34th birthday. I made the mistake of working on my birthday…what? But my sweet man took me out on an unforgettable birthday dinner to a fabulous french restaurant in Kansas City, Le Frou Frog.  It’s a beautiful and quaint restaurant in the inside….the outside, eeeeh…well, looks like a defunct strip club. I kid you not. But don’t let that deter you like it did me for the past 5 years. If you are ever in KC and are in need of a great dinner and lively night, check it out. My husband got the biggest KC strip I had ever seen, dripping with drool-icious green peppercorn sauce. YUM. I had a chicken roulade stuffed with goat cheese, spinach, and sundried tomatoes. A winning combination. And of course some finger-licking fabulous french sauce poured on top. Love those french sauces. Why can’t I recreate them! Eeeeeerhmergerd. Oh and then topped the night off with my fave, creme brûlée. I died and returned to Paris. It was the best.

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Aside from my birthday and crazy work schedule, I’m in a daily battle and staring competition with my pour chocolate lab, Guinness. I typically take him on daily walks, but my poor sad old man dog hasn’t gone on a walk in over a week because wind chills are below zero in this crazy town. UGH.  WHO LIVES LIKE THIS! And how do people in Canada survive? Or even Minnesota! Seriously. I’m wearing two pairs of long underwear…TWO.

The main thing getting me through this crazy cold winter has been cozy and comfy soups. I constantly crave Pho, day in and day out. I love the fresh cilantro, basil, and bean sprouts that get stirred into the hot delicious bowl of goodness. There is an amazing little Vietnamese place that I frequent called Vietnam Cafe. It’s paradise on earth and in a bowl. But alas, I am no Pho master. So instead, I’ve created a love child soup between Thai curry and Pho…sort of.

Paleo Thai Coconut Curry Soup - Big Eats Tiny Kitchen (Gluten Free, Grain Free, Paleo, Dairy Free)

This Thai Coconut Curry soup is set up like Pho: fill your bowl with “noodles”, pour in the broth curry soup, top with cilantro, basil, sprouts, and siracha. Instead of rice noodles, I use my favorite veg swap, spaghetti squash.  It’s healthy, nutritious, low carb, whole food. It’s good for you. Do it. But…with that being said, you could easily use rice noodles instead.

If you are a bit bored with your regular soup rotation, give this one a go. It’s comforting, lively, and will definitely brighten any gloomy day.

Paleo Thai Coconut Curry Soup - Big Eats Tiny Kitchen (Gluten Free, Grain Free, Paleo, Dairy Free)

Paleo Thai Coconut Curry Soup

Inspired by Bon Appetit and Bev Cooks

Serves 6 to 8

Ingredients

  • 1 medium spaghetti squash
  • 1 Tablespoon coconut oil
  • 1 large red onion, sliced thin (reserve some for garnish)
  • 2 Tablespoons green curry paste
  • 1 Tablespoon fresh grated ginger
  • 1 teaspoon curry powder
  • 1 teaspoon coriander
  • 3 cloves garlic, minced
  • 2 15 oz cans of light or full fat coconut milk
  • 6 cups of low sodium chicken broth
  • 1 1/2 lbs chicken (breast or thighs)
  • Juice of 1/2 large lime
  • 1 Tablespoon fish sauce
  • 3/4 teaspoon salt (or to taste)
  • 10 oz raw mushrooms, sliced
  • 1 cup snow peas, chop into 1/2 inch pieces
  • 1/4 cup cilantro, chopped
  • 1/4 cup fresh basil, leaves torn
  • Garnish: cilantro, basil, chile paste, lime wedges, scallions, bean sprouts

Ingredients

  1. Place spaghetti squash into microwave. Microwave for 5 minutes. Slice in half, remove and discard seeds. Place into a shallow glass baking dish with 1 inch of water. Place back into microwave. Microwave on high again for an additional 10 to 12 minutes. Remove from microwave and set aside.
  2. In a large dutch oven, heat coconut oil over medium heat. Place most of the sliced red onion into the pan. Reserve about 1/4 cup of red onions for garnish on top of the finished soup. Saute the sliced onion for 2 to 3 minutes. Add the curry paste, ginger, curry powder, coriander, and garlic to the onions. Cook over medium heat, stirring constantly, for about 3 minutes.
  3. Add broth and coconut milk, stirring until mixture is combined. Add chicken and then bring coconut broth to a boil. Add fish sauce, lime juice, salt, and sliced mushrooms and combine. Cook covered for 15 to 25 minutes or until chicken is cooked through. Stir occasionally. Remove chicken from pot and set aside to cool so that you can shred it. Shred the chicken (I use two forks).
  4. Bring the soup back to a boil and add the snow pea pods, shredded chicken, cilantro, and basil to the pot. Cook for an additional 2 minutes. Remove from heat.
  5. Using a fork, pull the spaghetti squash “noodles” from the squash. Place about 1/2 cup of squash noodles in the base of each serving bowl. Ladle Thai soup over the squash noodles. Garnish with additional sprigs of cilantro, basil leaves, Thai chile paste, scallions, and/or bean sprouts.

Grain Free Meyer Lemon Pudding Cake

Published on by Alissa2 Comments

Meyer Lemon Pudding Cakes (Paleo Friendly, Diary Free, Grain Free) - Big Eats Tiny Kitchen

I tend to have issues with making big decisions. I freeze when provided with too many choices. I try to logically narrow down the choices. I over think it. I marinate and choke over it.

I do this with nearly e.v.e.r.y.t.h.i.n.g. Cars. Houses. Jobs. Kids. Men. Shoes. Food. Does this come with a picture menu?

Apples at the store…. Pink lady? Gala? Fuji? Granny smith? wait..what do Rome apples taste like? or Empire? crap… or do I like Jonathon? no…wait… golden delicious are on sale… sold.

Meyer Lemon Pudding Cakes (Paleo Friendly, Diary Free, Grain Free) - Big Eats Tiny Kitchen

Sometimes I want cake. Other times I want something more creamy…pudding? Ugh… decisions. So here is where this cake is a winner on all fronts in my mind. It gives me the best of both worlds. This cake is the amazing love child between the most airy cake and the creamiest lemon curd-like pudding. I get pudding AND cake all in one bite. I get sweet AND tart all at once. I made these little Meyer lemon pudding cakes in two small 6-ounce ramekins and 1 larger gratin dish.

Meyer Lemon Pudding Cakes (Paleo Friendly, Diary Free, Grain Free) - Big Eats Tiny Kitchen

There is one tiny problem: trying to not devour the whole cake at once. They taste like sunshine bursting through a cold blustery day and warming you to the bone. Meyer lemons have a thinner rind, are slightly orangish in color, and are a bit sweeter than their bright yellow typical lemon counterparts. The first bite of these Meyer lemon pudding cakes was like capturing childhood in tiny ramekins. Cabin fever shmabin fever! These Meyer lemon pudding cakes will make you forget the dull skies that loom.

Meyer Lemon Pudding Cakes (Paleo Friendly, Diary Free, Grain Free) - Big Eats Tiny Kitchen

I loosely based my recipe on a Food and Wine recipe. To make this recipe grain free and dairy free (paleo friendly), I used coconut oil instead of butter, palm sugar instead of white sugar, almond milk instead of dairy milk, and a combination of almond flour/coconut flour in place of AP flour.  The cakes have a carmel-like color which I attribute to the dark coconut palm sugar.  Despite the caramel and faint yellow color of the pudding, these lil’ cuties are ridiculously good and will surely perk you up from any winter blues that you may be experiencing.  Cheers.

Meyer Lemon Pudding Cakes (Paleo Friendly, Diary Free, Grain Free) - Big Eats Tiny Kitchen

Grain Free Meyer Lemon Pudding Cake

Adapted from Food and Wine

Serves 6

Ingredients

  • 2 Tablespoons coconut oil (or grass fed butter), at room temperature
  • 2/3 cup coconut palm sugar
  • 3 large eggs, yolks separated from whites in separate bowls
  • 1 cup non-dairy milk (such as coconut milk or unsweetened almond milk)
  • 1/3 cup fresh Meyer lemon juice (from 2 lemons)
  • 1 Tablespoon fresh Meyer lemon zest (plus extra for serving)
  • 1/3 cup almond flour (such as Honeyville)
  • 1 Tablespoon coconut flour
  • 1/4 teaspoon salt
  • Optional Toppings: lemon zest, powdered sugar, coconut whip, or greek yogurt

Instructions

  1. Preheat the oven to 350ºF. Lightly butter six 6-ounce individual ramekins or a 9-inch pie dish. Set  the dishes inside a larger roasting pan and bring a kettle of water to a boil to create a bain-marie to evenly cook the pudding cakes.
  2. In another bowl, whisk the coconut oil (or butter) and palm sugar until creamed. Add one egg yolk at a time until combined. Gently whisk in the almond milk, lemon juice, and lemon zest until well combined. Stir in the almond flour and coconut flour and whisk until smooth.
  3. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and salt until  stiff and soft peaks form. Gently fold in half of the beaten egg whites into the cake batter using a rubber spatula to lighten it. Carefully fold in the remaining egg whites. The batter should be light and fluffy at this point and will not resemble normal cake batter.
  4. Pour the cake batter into the prepared baking dishes. Since this cake will not rise, fill the dishes to the top if necessary.  Place the baking dishes into the larger roasting pan. Pour the boiling water from the kettle (step 1) into the roasting pan so that the water comes halfway up the outside of the ramekins or pie dish.  You can also fill the roasting pan with water while it is in the oven to keep from splashing water into the filled ramekins.
  5. Bake until the cake is puffed and golden, 50 to 60 minutes for a single pie dish, or 30 to 35 minutes for 6 small cakes. The top will become golden and the middle of the cake will barely jiggle when shaken. Pull out of the oven and allow to cool for 20 to 30 minutes on a wire rack. Serve the cake warm and fresh from the oven sprinkled with extra lemon zest.