Gluten Free French Onion Soup

Published on February 9, 2014 by Alissa3 Comments

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.

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.

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

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

Get ready…this will take at least 2 hours. But it’s worth it.
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.
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.
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.
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 February 5, 2014 by Alissa1 Comment

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….

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.

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.

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

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

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.
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.
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).
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.
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.

Chili Verde Pork Stew (Paleo, Gluten Free, Dairy Free)

Published on January 4, 2014December 31, 2014 by Alissa1 Comment

So let’s say you over did it during the holidays. And if you DIDN’T over do it on the holidays…your will power astounds me…go eat some chocolate caramel doo dads and quite making the rest of us feel guilty. Gaaaaaaaah.

Whether you want to eat healthier, or spend more time with your family, or just take care of yourself and your family, this stew answers all of those resolutions. I’m serious!

I currently have a massive crush on this Green Chili Verde Pork Stew. It’s dangerous. Dangerous to the point that I find myself preaching about this stew to my friends, my family, my husband, my dog, and then to people who don’t care like my eye doctor (she really should care) or my massage therapist (really, it’s THAT good) or even the kid that just stopped by my house to see if I wanted to have my driveway shoveled of the crap ton of snow that is lingering, but then I become the creepy old lady that says “oh honey it’s so cold out there, maybe you just need this green soup”. Someone help me! Poor kid.

So it’s green (green things are healthy, right) and easy (more time to do other things like stalk pinterest). The pics may not look like much, but I’m telling you that this little stew packs a memorable and heart warming goodness that you will not want to pass up. Tomatillos and hatch chiles gives this stew a tangy and slightly spicy flavor that gets better with every bite. I used canned chiles and a jar of tomatillo salsa verde. But if you wanted to be even more adventurous, you could use both fresh roasted hatch chiles and fresh roasted tomatillos *cough* (overachiever) *cough*.

I had a 3 pound pork roast from a local farmer that I needed to use. I’m sure you could also use a pork shoulder or boston butt instead. I prepared this in my dutch oven, but I am quite positive that it would also work in the slow cooker. Either way, the slow cooked pork roast is so fork tender and delicious that it will make you want to inhale the whole pot. But wait…and share it with others. Spread the love. I served this amazing stew for Christmas Eve for weary family as they arrived at our house after a long days drive. It’s the type of meal that can bubble away for hours until you want to serve it. It can also be made ahead of time and reheated when you want to serve it.

Chili Verde Pork Stew

Serves 8 to 10

Adapted from Simply Recipes

Ingredients

3 lb pork roast (or pork shoulder or boston butt), trimmed of excess fat and cut into 1-inch cubes
1 teaspoon salt
¼ teaspoon black pepper
2 onions, diced
3 cloves of garlic, minced
4 4 oz cans of mild green hatch chiles
1 16 oz jar of mild salsa verde (tomatillo salsa)
1 tablespoon dried oregano
1 tablespoon ground cumin
2 tablespoons ground coriander
2 bay leaves
1 bunch of cilantro leaves, cleaned and chopped (reserve about ¼ cup for topping the stew)
4 cups of chicken stock

Instructions

Season the pork with salt and pepper.
Heat a large dutch oven over medium high heat. Brown the pork chunks by placing small batches of the pork into the heated dutch oven. Allow to brown on all sides. Lift the pork out of the pan with a slotted spoon and set aside. Drain all but 1 tablespoon of fat from dutch oven. Add onion to dutch oven and cook over medium heat until onions become translucent and browned, about 5 minutes. Add garlic and cook an additional 1 to 2 minutes.
Add pork and remaining ingredients to pot. Bring to a boil and reduce heat to a slight simmer. Cook for 2 to 3 hours, or until the pork is fork tender. Remove bay leaves. Add additional salt and pepper to taste. Serve with reserved chopped cilantro.

Notes – I haven’t tried it yet, but I’m quite positive that this also could be prepared in a slow cooker. Brown the pork before placing it into the crockpot. Add all other ingredients on top of the browned pork. Cook on low for at least 8 hours.

Happy New Year and Lucky Hoppin John

Published on January 1, 2014January 1, 2014 by Alissa1 Comment

Black eyed peas are a traditional southern dish that are eaten for good luck for the new year. Every year since we have moved to KC, I have made a huge cauldron of Hoppin John: a spicy, smoky black eyed pea stew-ish thing. Stew-ish things are so creamy and comforting. And while I lounge all day in stretchy pants, this black eyed pea stew just simmers away and brings a soul-warming smell to every corner of my home. You could easily throw everything into a crockpot as well and let it cook, cook, cook away while you get to be as lazy as you want.

As this lucky black eyed pea stew simmers away, it gives me time to reflect at how lucky I am. Maybe it’s all the black eyed peas that I have consumed over the years, or maybe I have just been blessed to be surrounded by amazing people.

It is very rare to find true friendships in life, much less multiple times. I have been so blessed to have met a several strong and amazing women in my life. Women that I look up to and that give me the strength to move on during incredibly hard times in life. Women that I consider my sisters. Days, weeks, months may go by that we don’t speak, but as soon as we do, it’s as if no time has passed at all. These are friends and moments that make life amazing. We have share hugs and tears that cure heart aches, provide hope for the future, and heal wounds. I cherish these times.

I am the lucky one to be a part of your life. I love you.

Cheers to hope and love and what may come in 2014.

Hoppin John

Ingredients

1 tablespoon olive oil
1 medium onion, small diced
1 red or green bell pepper, small diced
3 ribs of celery, small diced
3 cloves garlic, chopped
1 pound black-eyed peas (if dried you will need to soak overnight in 6 to 8 cups of water; if fresh, add them straight to the pot)
1 smoked ham hock or ham bone
1 cup of leftover ham (if you were lucky to wrangle some from your family from Christmas ham or other dinner)
1 quart of water
1 bay leaf
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon ground cayenne
1 teaspoon cajun or blackened seasoning
salt and pepper to taste

Instructions

In a large Dutch oven or kettle, heat oil and add the ham hock and sear on all sides. Ad the onion, celery, bell pepper, and garlic and cook for 4 minutes. Add the soaked black-eyed peas, stock, bay leaf, and thyme.
Bring to a boil, reduce the heat to medium-low, and simmer gently for 40 minutes to an hour. If you don’t soak the beans overnight, you can add unsoaked beans to the pot but will need to cook for 2 to 3 hours. Peas will be creamy and tender. If liquid evaporates, add more water or stock.
Remove the ham hock bone and cut off the meat. I usually add leftover ham from the holidays that I freeze.
Remove and discard the bay leaf.
Using the back of a wooden spoon, mash some of the peas against the side of the pot until the stewed peas have some body (slightly thick). Add the cayenne, salt, and pepper to taste. I like to top this with tabasco and green onions. Serve over brown rice or cauliflower rice

Classic Creamy Tomato Soup

Published on December 8, 2013December 8, 2013 by Alissa2 Comments

Our tree is UP, snow is on the ground, my fire is LIT, wool socks are on my feeeeeet, and I’m eating tomato soup and grilled cheese. I do believe I am in a literal winter wonder land.

I made a HUGE batch of this creamy tomato soup yesterday when we had a OU vs OSU bedlam football watch party at our house. My Sooners about gave me a coronary, but managed to pull off a win in the last seconds. It was grueling. I was quite a fan of this soup and the grilled cheese bar that we did. Wish I had pics, but too busy screaming at the TV.

We had several types of cheese, lots o’ butter, and a few bread choices placed on the table for people to build their own grilled cheese dream. I decided to grill all of the sandwiches in the OVEN. It was brilliant (thanks Pinterest). That way we all had hot to trot grilled cheese sandwiches at the same time.

Here are the steps for a grilled cheese and tomato soup party:

1. Make your soup (recipe below). It can just simmer on the stove until you are ready to go. The soup takes a total of about 1 1/2 hours for prep, cook, and simmer. The recipe makes enough for 8 to 10 but can be cut in half for smaller crows. Of course the left overs are Ammmmmmmazing. So why would you cut in in half? exactly.

2. Next…let’s get our cheese on. Preheat the oven to 400 F. Place two cookie sheets in the oven. You will use one to place the sandwiches on and the second as a type of panini press.

3. Set out all of your grilled cheese sammy fixins: cheeses, butter, bread (I used gluten free for me), meat (bacon, ham, etc), veggies (caramelized onions, mushrooms, artichoke hearts, spinach) or go pure. Butter your bread, stack yo cheeeeeeze, and add what you want…or just cheesy peeazy cheese.

4. Place a piece of parchment paper on the table and write everyone’s name on it so that each person has a location to place their masterpiece cheesewich. Then pull out one of the cookie sheets from the oven, and place the parchment paper onto the cookie sheet. Be careful, it’s HOT. (I tell your this because I forgot. NO worries, I have no feeling in my hand anymore.) Place all of the sandwiches on their names on the parchment paper. Remove the second HOT cookie sheet and place it on top of the buttered sandwiches. Place these cookie sheets back into the hot oven.

5. Cook for about 10 minutes. Then pull out the sheet of sandwiches and check them. You may need to flip them and place them back into the oven for another 5 to 10 minutes or until the bread is nice and toasty on both sides. Pull out the sandwiches and serve the hot and melty cheesywiches with your hot yummy tomato soup.

6. Enjoy that cozy feeling inside. You are welcome.

Classic Creamy Tomato Soup

(Recipe adapted from Bon Appetit)

Serves 8 to 10

Ingredients

3 Tablespoons unsalted grass-fred butter (or olive oil)
2 medium onions, diced
4 cloves of garlic, smashed and thinly sliced
1 teaspoon dried thyme
1 tablespoon dried basil
1 teaspoon smoked paprika
1 6-oz can of tomato paste
3 28-oz cans of whole tomatoes (best quality)
8 cups of water or broth
1/4-cup to 1/2-cup half and half (or full fat coconut milk for dairy free)
salt and fresh cracked pepper to taste

Instructions

In a large heavy dutch oven or pot placed over medium heat, melt the butter until bubbling. Add the onions and cook until completely soft and translucent (about 10 minutes).
Add the thyme, basil, paprika, and garlic and cook an additional 1 to 2 minutes until fragrant.
Increase the heat to medium-high and add the tomato paste. Stirring frequently, cook the tomato paste and onion mixture for 5 to 6 minutes or until the paste begins to caramelize in spots, but not burn.
Add all of the tomatoes with their juices and 8 cups of water or broth to the pot. Increase the heat to high and bring to a simmer. Lower the heat to medium and maintain a gentle simmer for 45 minutes to 1 hour, until the soup has reduced slightly.
Remove the soup from the heat and allow to cool slightly. The soup can be pureed in a blender, a food processor, or an immersion blender. If using a blender or food processor, be careful and work in batches. Also be sure to vent the hot mixture. After the soup has been pureed, return it to the pot and keep the soup warm over low heat.
Stir in desired amount of half and half. Simmer an additional 10 minutes. Season the soup with salt and pepper to taste. Sprinkle additional thyme on top for serving or some extra half and half.

Roasted Butternut Squash and Apple Soup

Published on November 25, 2013November 25, 2013 by Alissa3 Comments

This week is a time to give thanks and to be with those that mean the most to us. It is my favorite holiday. No pretenses. No gifts that weren’t good enough. No wrong sizes.

Just family, friends, food, and laughter.

My grandmother had seven children. However, I can’t imagine birthing 1 child, much less SEVEN, but my wonder-woman of a grandmother did it. My father was the fifth. And getting together with all of my aunts and uncles is a tradition that I look forward to every year. When I was a kid, I loved the large gatherings because I was an only child until I was 11. I had always wanted a sister or a brother. A gaggle of over 30 people enjoying each others company (sometimes), telling stories, and eating together was like heaven to me. Sure there was sometimes drama, but as a kid that all didn’t matter to me. Family mattered.

Needless to say our family gathering for Thanksgiving is large and fun. The house is warm, but the company is warmer.

On Wednesday night, my aunt hosts “Soup Night”. It’s an easy night with hot soups cooking on the stove as guests trickle in for the big event. Although Thursday is the day to showcase the TURKEY, Wednesday night is the big Paaaaarhtaaaahy.

The beer flows freely.

The wine glasses are poured large.

The stories get loud, the laughter gets even louder, and the guitars strum.

All the while, the soup stays hot.

We ladle another bowl. We pour another drink. We toast to those that have passed. We tell stories of previous Thanksgivings. We argue about the pronunciation of words and mathematical concepts and whether the seed of an avocado really keeps guacamole from turning brown or not.

All the while the soup continues to stay hot.

That is why soup is the perfect party food. You can mingle and be a great host/hostess and not worry about the food getting cold or over cooked or not being ready at the right time. Everyone can serve themselves and you get to serve yourself another tasty beverage!

This Roasted Butternut Squash and Apple soup is particularly “soup”er easy. Roast all the vegetables at once, blend the veggies with broth using an immersion blender or food processor. Aaaaand…wait for it…. Your done. Basically. Just keep it heated. Ok. NOW you are done. There.

Breath. Do some stretches.

Now GO HUG SOMEONE! And get them a drink too! Sheeesh.

I hope you and your loved ones have a wonderful, safe, and memorable turkey day.

Cheers to you and yours.

Roasted Butternut Squash and Apple Soup

(Gluten Free, Dairy Free, Paleo Friendly)

Ingredients

1 3 to 4 pound butternut squash, peeled, deseeded, and diced into 1/2-inch cubes
1 small red onion, cut into chunks
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 cloves of garlic (in the skin)
2 sweet apples, cored and diced
4 cloves of garlic (in the skin)
4 to 6 cups of low sodium vegetable broth (or chicken broth)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt and pepper to taste

Instructions

Preheat oven to 400 F. Prepare two shallow roasting pans by spraying with nonstick spray or lining with parchment paper.
In a large bowl, toss the cubed butternut squash and onion with the olive oil and salt. Place in a single layer on a roasting pan. Place in the oven and roast for 40 to 45 minutes, stirring every once and awhile until the squash are cooked through.
With 20 minutes left on the butternut squash, place the apples on a roasting pan with the garlic cloves and into the oven on a separate oven rack.
Remove cooked vegetables from the oven. Remove the skins from the garlic and discard. Place the vegetables and spices into a dutch oven or large pot with 5 cups of vegetable or chicken broth. Using a blender, a food processor, or an immersion blender, puree the soup in several batches, adding more liquid (broth or water) if necessary. Return the soup to the pot and heat over medium heat until simmering. Season with salt and pepper to taste.

Miso Harissa Roasted Butternut Squash and Beets with Kale

Published on November 5, 2013 by Alissa2 Comments

I spent last week in the great city of Omaha for a new project at work. There is something amazing about being able to get out of the office and work with my hands, learn new things, meet new people, and wear my favorite boots…steal-toed boots. Ya, that’s right. Grrrrr!

My biggest problem of being on the road is trying to eat well. Seriously, you put big plates of food, and booze, and fries in front of my face and I will inhale them! You’d think that I was a ranch hand or a growing teen boy from Nebraska. I tried to order grilled salmon and salads whenever I could, but…. oh fries…and ketchup…and breweries!

Needless to say, my body and belly are thankful to be home, eating more wholesome foods and detoxing. To help with the wholesomeness, I roasted a butternut squash and beets with a miso-harissa dressing. Toss the roasted veggies with some fresh kale and extra dressing, and that, my friends, is a bowl-full of healing greens!

Miso Harissa Roasted Butternut Squash and Beets with Kale (adapted from 101 Cookbooks)

Ingredients

1 medium-sized butternut squash, peeled and cut into 1/2-inch cubes
3 medium-sized beets, scrubbed, stems removed, and cut into 1/2-inch cubes
3 Tablespoons extra virgin olive oil
2 Tablespoons white miso paste
1 Tablespoon harissa paste
3 Tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon honey
1 bunch of kale, washed and destemmed

Instructions

Preheat oven to 400 F. Grease a shallow roasting pan and set aside.
Whisk together olive oil, miso paste, harissa paste, lemon juice, cumin, and honey in a small bowl. In a larger bowl, combine the cubed butternut squash and the cubed beets with 1/3 cup of the miso-harissa mixture. Once the cubed vegetables are well coated, spread evenly on the roasting pan in a single layer. Roast the vegetables for 30 to 40 minutes at 400 F, stirring halfway through. Remove the roasted vegetables from the oven.
Chop the washed and destemmed kale into 1-inch pieces. Place the kale into a large bowl and stir the remaining miso-harissa mixture into the kale until it is well coated. Add the warm roasted vegetables to the kale.

Crockpot Curry Beef and Sweet Potato Stew

Published on October 23, 2013 by Alissa5 Comments

Most of you know that my favorite kitchen invention is the Crockpot. I have raved about this domestication blessing before. Once temps jump a little lower, I pull this amazing beauty from beneath my counter and place her in her designated spot, front and center on the counter. BAM. Fall and winter scream for ROASTS and STEWS and CHILI! Nothing is better than coming home from work with dinner ready to go. Thank you my lil’ crockpot friend.

The crockpot is great for those tougher cuts of meat that need to be cooked low and slow. This Curried Beef and Sweet Potato Stew was inspired by a recipe for Crockpot Curried Short Ribs in my favorite new cookbook from Danielle Walker of Against All Grain. If you haven’t gotten her cookbook, go…now…run…fast. It’s awesome and filled with the most lovely food porn you will see, especially for grain free meals! Amazing.

The original recipe slow cooks short ribs in coconut milk and asian curry spices, which sounded divine. However, because I didn’t have all of the ingredients, the recipe quickly morphed into something new. The beauty of crockpots and imagination means that stew meat, sweet potatoes, coconut milk, and indian curry spices turns out to be one helluva meal! I have made curry stews with beef and sweet potatoes before, but this one was by far the creamiest because of my fabulous friend, the crockpot.

The house was filled with warming spicy aroma all day. You can increase or decrease the heat based on the quantity of curry powder and optional cayenne powder. We are SPICY people over here, so things get amped up till our knee pits sweat. Because THAT is living, people. Oh, and we served this stew over cauliflower “rice”. Check out this post for preparation methods. Mmmmm.

Crockpot Curried Beef and Sweet Potato Stew (adapted from the Against All Grain Cookbook)

Ingredients

1 to 2 pounds grass-fed beef stew meat (seasoned with salt and pepper)
1 medium onion, chopped
4 cloves garlic, minced
1 14 oz can diced organic tomatoes (no salt added)
1 medium sweet potato, cut into 1/4-inch cubes
1/2 cup cilantro leaves
1 6 oz can organic tomato paste
1 13.5 oz can coconut milk (light or full fat)
2 to 3 Tablespoons curry powder (such as madras)
1/4 teaspoon cayenne powder (optional)
1/2 teaspoon salt
1/4 teaspoon ground pepper

Instructions

Place the seasoned stew meat in the bottom of a slow cooker. Top with onion, garlic, tomatoes, and sweet potato. Stir in cilantro leaves and stems. In a medium bowl, whisk the coconut milk, tomato paste, curry powder, salt and ground pepper until well mixed. Pour the coconut mixture into the slow cooker over the meat and vegetables.
Cook for at least 8 hours on low, stirring the mixture every once and awhile.
Serve over cauliflower “rice” or regular rice and top with additional cilantro leaves.

Creamy Pesto Spaghetti Squash with Chicken and Mushrooms (Dairy Free, Gluten Free, Paleo)

Published on October 19, 2013 by Alissa9 Comments

I’m just going to say it. I really think pasta is SO over rated. Ya! I said it. There.

Is this just me?

When I gave up wheat and gluten over a year and a half ago, a lot of people said “but what about pasta? and bread?” Sure I miss bread, but pasta? Really? I just don’t get it. Unless you slather pasta in cheese or pesto or marinara sauce, it tastes like NOTHING. Think about it. What you really like is the sauce. Right? I’m a huuuuge sauce fan. The french were really onto something there. I could write a novel about my love for amazing sauces, dipping sauces, marinara sauces, cheesy goodness sauces, peanut sauces, mushroom sauces…mmmmmm. The list goes on! But there is no list of noodles. Bleh.

Basically, all I need is something to put my sauce on…besides just a spoon.

There are a few awesome and wholesome ways to get your sauciness on without relying on the bland noodle man. Break free from those noodle chains!

Today we are going to celebrate a little forgotten winter squash…Miss Spaghetti Squash. I don’t think she gets enough props. She works really hard and creates amazing vegetable noodle-like goodness that can be used sooooo many ways. Numero uno is that she is an amazing base for all your SAUCE love. I love that nature has created this amazing and beautiful vegetable that when cooked, the meat of the squash pulls away like noodles. But better. Because there are nutrients in them. NUTRIENTS. VITAMINS. Ya, these may not be the sexiest things, but they are real. And your body will love you for it and give you sexy thighs. Dudes and gals both. These nutrients are sexist. They benefit all.

There are a few ways to cook the spaghetti squash. First you can always cut it in half, deseed it, and place it in an oven (cut side down) in a pyrex pan with about an inch of water and let it roast for about 30 to 45 minutes. Another way (and my preferred quick method) is to place the WHOLE squash onto a plate and microwave on high for 10 to 12 minutes (depending on the size of your squash). Remove carefully from the microwave and let it sit until you can handle it and cut it in half. Removing the seeds from method two is a bit more tedious because some of the cooked squash strands tend to hold on to the seeds and come out with it. But method two takes less than half the time of method one, so I prefer it. Do whichever floats your boat. The squash strands easily peel out with a fork and then can be added to whatever dish you choose. You can also put them directly into bowls with some salt and pepper and spoon your desired sauce over them.

Without further delay…drum roll please.

Let’s get SAUCY!

Creamy Pesto Spaghetti Squash with Chicken and Mushrooms - Big Eats Tiny Kitchen — Creamy Pesto Spaghetti Squash with Chicken and Mushrooms – Big Eats Tiny Kitchen

The possibilities are endless now. I have used spaghetti squash as a base for pad thai and for marinara, but lately I have been craving something more comfy and creamy. I came up with this dairy-free pesto sauce that uses cashew cream as the base. The raw cashews should be soaked for at least 30 minutes in hot water. You will need either a high-speed blender or good food processor to puree the cashews and water into a creamy sauce. Fresh basil and garlic lend an amazing fresh flavor to the creamy base. I prefer to use either shredded leftover chicken or sautéed chicken sausage, but it can be left out for a vegetarian or vegan meal. Mushrooms add a great meaty texture to the dish too. I have also used sun dried tomatoes and roasted garlic.

This is a pretty quick one pot meal that has quickly been added to the favorites list in our house. I hope you and your thighs enjoy it. 🙂

Creamy Pesto Spaghetti Squash with Chicken and Mushrooms (Grain Free, Dairy Free, Gluten Free, Paleo-Friendly)

Ingredients

1/2 cup raw cashews
1 cup hot water
1 medium spaghetti squash
2 garlic cloves
2 cups of fresh basil (additional basil for topping)
1/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1 cup sliced baby bella mushrooms
2 chicken sausage links (sliced) or 1 chicken breast diced and cooked (I used trader joe’s pesto chicken and turkey sausage)

Instructions

Soak cashews in 1 cup of hot water for at least 30 minutes.
Place whole spaghetti squash on a dinner plate in the microwave. Microwave for 10 to 12 minutes. Remove from microwave and allow to sit for 5 to 10 minutes. Be careful, this puppy will be HOT. Cut in half and remove seeds carefully. After seeds have been discarded, use a fork to separate out the spaghetti-like strands.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add mushrooms and cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown (6 to 8 minutes). Add chicken sausage slices or cooked chicken and warm through. Add spaghetti squash and stir to combine. Lower heat and allow to cook, stirring occasionally.
Meanwhile for the creamy pesto, in the bowl of a food processor (or high speed blender), add soaked cashews and half of soaking liquid. Process on high and blend everything together until mixture is smooth and creamy. Add basil, salt, and red pepper flakes. Blend everything together. Taste and adjust seasoning. Add more water or olive oil to thin to your desired consistency.
Add creamy cashew pesto sauce to the large skillet with the spaghetti squash mixture. Stir until the squash mixture is coated evenly. Serve with additional slivered basil on top.

Grain Free Pumpkin Apple Coffee Cake

Published on October 16, 2013October 16, 2013 by Alissa4 Comments

It’s fall and we all know what that means. It is comfy time.

It is sweater time!

It is jeans time!

It is WOOL SOCKS time!!!!!

It is pumpkin time!

But first, before I roll into pumpkin flavored everything….I have to tell you about my big accomplishment. This weekend I went on a fall cleaning and organizing mission. This is monumental, people. I peeled everything out of all of our closets and was ready for a massive PURGE. Usually when I do a “purge” I just sit around staring at old memorabilia and becoming even more attached to the T-shirts that I bought 15 years ago but haven’t worn in 10 years. But seriously, folks…how can you get rid of a shirt that says “Not everything is flat in Kansas“!!?!?! I know! Precious. My point exactly.

Man, you guys just get me.

So this weekend’s purge was different. I properly purged. (No, don’t worry I didn’t get rid of that awesome T-shirt.) But I DID manage to organize everything in our closets (a.k.a shove-crap-wherever-it-would-fit space) and get rid of:

Other not-so-cool shirts,
Expired medicine (goodbye Benedryl from 1990),
Stained things (note to self – QUIT buying white things…ketchup loves it too much),
Single socks that have permanently lost their partner (let’s have a moment of silence for all of the poor sock widows), and
A metric boat load of half-marathon race packets with sample bottles of weird things, etc.

As I stuffed and crammed these unwanted and unnecessary items into either goodwill sacks or the trash, I wondered why have I held on to this crap for so long? Holding onto stuff is an interesting thing. I put a big importance on odd things, but seriously not EVERYTHING has to be a gem, does it? At this rate I will need to get a separate storage unit just to store my “awe remember when…” items.

But now I feel fabulous and comfy. I’m wearing my comfy old T-shirt and a pair of wool socks that I lost. My closet is clean, stacked, organized, and comfy. Everything is just…comfy.

Comfy like the fall weather blowing around the leaves outside.

Comfy like old love letters from my husband that I found in a shoe box at the back of my closet.

Comfy like my favorite broken-in sweatshirt that I found crammed underneath a suitcase (okay, so I didn’t purge EVERYTHING…baby steps, people).

Comfy like nearly anything pumpkin flavored!

We all get bitten by the pumpkin bug every year! I have held off for quite a bit, but now it is on like a pumpkin thong. Hrmmm….wait. Bad idea. A pumpkin thong would NOT be comfy. Scratch that…

Just make this pumpkin apple coffee cake instead. I promise that the scent of it will make you swoon. You will want to wrap up with a comfy blanket, have a warm cup of coffee, and grab a big square of this warm coffee cake.

This coffee cake recipe is adapted from my Pumpkin and Apple Almond Flour Muffins and the Peach Streusel Topped Coffee Cake recipe featured in the fabulous Against All Grain Cookbook. It is moist and light with warm spices to fill your belly. I whipped this up for a football brunch watch party last weekend. My house smelled SO good while it baked and for days afterwards. I definitely think I will make this again for the holidays (or tomorrow).

Note – To make this recipe, I used Honeyville blanched almond flour. I prefer this brand because it makes baked goods lighter and flufflier than almond meal. I have not tried this recipe with other brands or with almond meal. If you try it with another brand or almond meal, please let me know how it turned out. This coffee cake takes nearly an hour to bake. If you need something that cooks in less time, try my delicious Pumpkin and Apple Almond Flour muffin recipe.

Pumpkin Apple Coffee Cake (Grain Free, Gluten Free, Dairy Free, Paleo-Friendly)

Coffee Cake Ingredients

2 cups blanched almond flour (I use Honeyville)
2 Tablespoons coconut flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves or allspice
3 eggs (room temperature)
1/3 cup maple syrup (or honey)
3/4 cup canned pumpkin puree (not pumpkin pie mix)
1/4 cup unsweetened applesauce
2 Tablespoon coconut oil (or grass-fed butter), melted
1 teaspoon vanilla extract
2 medium apples (dice one and thinly slice the other)
Streusel topping (recipe below)

Instructions

Preheat oven to 325 F. Grease a 9X9 inch square pan or 9-inch round springform cake pan with coconut oil. Set aside.
In a medium bowl, combine dry ingredients (flours, salt, baking soda, and spices) with a whisk. Set aside.
In the bowl of a stand mixer or food processor, mix the eggs and the maple syrup on medium speed until eggs become frothy (about 2 minutes). Add remaining wet ingredients (pumpkin, applesauce, oil, vanilla). Mix until all ingredients are combined. Stir dry ingredients into wet ingredients. Stir in diced apples (about 1 cup). Spread mixture into the prepared pan. Place thin apple sliced on top. Sprinkle streusel topping evenly over the top.
Place pan on middle rack of the preheated oven. Cook at 325 F for 55 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool for 5 to 10 minutes. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.

Streusel Topping (adapted from Against All Grain Cookbook)

1/3 cup pecans or walnuts
1 Tablespoon coconut oil
1 Tablespoon maple syrup
1 teaspoon ground cinnamon
1/8 teaspoon salt

Instructions

Combine all of the streusel ingredients into the bowl of a small food processor. Pulse a few times until the nuts are chopped finely and the streusel comes together.
Sprinkle ingredients onto the coffee cake or store in a sealed container in the refrigerator for 1 day.

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