Lemony Coconut Tapioca Pudding

Published on February 16, 2014 by Alissa2 Comments

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.

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.

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

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.
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.

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.

Grain Free Meyer Lemon Pudding Cake

Published on January 22, 2014January 22, 2014 by Alissa2 Comments

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.

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.

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.

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.

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

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.
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.
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.
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.
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.

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

Grain Free Cranberry Banana Bread Muffins

Published on December 24, 2013 by Alissa2 Comments

Christmas is approaching quickly and I am hosting! Pray for me. I’ve already caught a dishtowel on fire and burned my butcher block. I will soon have a house filled with kids, love, hugs, ham, chocolate, pie, fudge, nuts, cheeselogs, stockings, egg nog, and so much more. Mmmmmm.

I’m trying to bake a few things ahead of time to prepare for the coming family. I whipped up this batch of muffins this week and have placed them in the freezer ready to be pulled out and rewarmed at a moments notice. Gotta love short cuts.

AAAAnd, you gotta love bursts of cranberries in these muffins. Well, everyone except my husband…dat’s weeeahd. But’s he’s weird anyways people. I mean, who puts their shoes in the freezer? Anyone? ya…him.

And who’s favorite christmas movie is Die Hard? Him! Well…and likely most dudes.

Ok ok ok…I love Die Hard too, but what about Jingle All the Way? Most people’s fave holiday movies are Home Alone and Christmas Story. But Sinbad and Arnold give the fabulous gift of I-haven’t-bought-anything-for-anyone-yet-so-I-will-buy-a-not-so-meaningful-but-expensive-Christmas-gift-on-Christmas-Eve-style Christmas spirit. Check it out. And don’t you dare go buy Christmas gifts ON Christmas Eve! Learn a lesson from Arnold, people. Or else you will end up driving around town, being robbed by washed up Santa’s, threatening a radio show host, and trying to steal presents from under other people’s trees. But then you end up dressed like a superhero at the end, so I guess it’s all worth it. But I digress….

If you haven’t gotten gifts at this point in the game, don’t do it. It’s a fart in the wind, friends. Make these muffins instead. Put them in a pretty box, tie some kitchen twine around them, and write a thoughtful note. When you present these to others, they’ll eat them and say “wow, that was so thoughtful and so delicious” in the voice of Ma Brady.

Now, isn’t this so much better than fighting the crowds and buying a crappy import mug with two year old hot cocoa mix and crouton-like marshmallows?

Back to these awesome muffins that you are making for “the ones that you love”, remember?!?

These muffins come together just using the food processor! It’s easy! No need to dirty multiple bowls. I adapted a recipe from Danielle Walker’s Against All Grains cookbook (best grain-free cookbook around, folks), swapping out the almond flour for tapioca flour for a nut free muffin version. I also added fresh cranberries for a fleck of holiday red and a punch of perfect tartness.

Oh Oh OH…AAAAND, even thought these muffins contain NO oil, they are uber moist. So there…you just made tasty AND healthy holiday treats for people and didn’t have to punch someone in the face at the store on Christmas Eve. You are a good person. Pat yourself on the back and enjoy a muffin. Because, of course you made a double batch so that you could keep some for yourself. We aren’t heathens around here. Sheesh.

I hope you have a happy Christmas and a merry New Year. Muah!

Paleo Cranberry Banana Bread Muffins

Adapted from Against All Grains

Ingredients

2 ripe bananas
4 eggs
3 Tablespoons honey
1 teaspoon vanilla extract
1/2 cup sifted coconut flour
1/4 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup non-dairy milk (such as coconut milk or almond milk)
1/2 teaspoon cider vinegar
1 cup fresh cranberries

Instructions

Preheat oven to 325 F. Line a 12-cup muffin tin with muffin liners and set aside.
Add the cider vinegar to the coconut milk and set aside for at least 5 minutes.
In a food processor or blender, add bananas, eggs, honey and vanilla extract. Process for 1 to 2 minutes until eggs are frothy. Add coconut flour, tapioca flour, baking soda, and salt to the bowl of the food processor with the frothy egg mixture. Blend/process until well combined. Add the vinegar/coconut milk mixture to the batter and process for an additional 30 seconds until well mixed.
Add the washed fresh cranberries and whole walnuts. Pulse the mixture a few times (do not over process or the cranberries will be too chopped) to distribute the cranberries and walnuts throughout the batter.
Spoon 1/4 cup of muffin batter into prepared muffin liners. This recipe makes 12 muffins.
Place the muffin tin in the preheated oven. Bake the muffins at 325 F for 30 to 35 minutes or until the top of the muffins are light golden brown.
Remove from oven and allow to cool for 5 minutes. Remove muffins from muffin tin and allow to cool further on a wire rack. If freezing, allow to cool completely before placing in a ziplock freeze bag or container. Microwave or reheat in oven to thaw. Serve warm or at room temperature. Store leftovers in refrigerator and/or freezer.

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.

Flourless Chocolate Cake with Candied Hazelnuts

Published on November 18, 2013 by Alissa8 Comments

We moved to Kansas City nearly five years ago. FIVE years. what?

When we moved here, we knew no one. It was just me, Kiley, and our furry son Guinness. My aunt and uncle live within an hour from KC, which helped the transition of moving away from my family in Oklahoma. Our first winter was long and cold. Ice crystals formed on the INSIDE of the windows in our drafty rent house. Kiley and I sat around in matching blue Snuggies hoping that our fingers would thaw out eventually.

Trying to make friends as you get older is a funny and actually hard thing. It’s like dating all over again. But we don’t have college as a buffer. I found myself trying to pick up strangers in the grocery store… “So…you like avocados too? Ya…. Want to be friends?”

I didn’t know how to make friends. I’m awkward. I’m an engineer. I suck at small talk. My cousin gave me pointers on making friends…I kid you not.

Join a club. Go to a class. Ya. Ok… I knew I could do it, right? I’m friendly. I like people. Right?

So I went to a gardening class, a cooking class, canning and preserving classes, knitting classes. Basically I met every 70 year old in KC. I planted sweet potatoes with all of them too. They are awesome (the sweet potatoes and my grannies), but they don’t make great “couple” friends. And they eat dinner at 4pm. I eat at 5pm people…who eats at 4pm and at a buffet. I do NOT do buffets. They have jello surprise. *Shudder*

Needless to say, after five years I feel incredibly lucky to have developed quite a family of friends. Friends that feel as though we known each other for ever. Friends that feel more like family ever day. Friends that all wear blue on the same day by accident to have a great joint birthday celebration for my girlfriend Tessa and my husband.

And just like my 70 year BFFs taught me, you always have to make birthdays special. My grandma taught me well and that’s why I always like to make a fabulous birthday cake for anyone on their special day! This Flourless Chocolate Cake was adapted from the ever inspiring and talented Deb Perelman of Smitten Kitchen. I tweaked a few things, added a pinch of cayenne and also topped with addictive candied hazelnuts. This cake has a wow factor that will impress anyone. So consider whipping this up for anyone that is special in your life that you want to just say….

“I’m so thankful that you are alive. This world is a better place because of you…so let’s have CAKE.”

Flourless Chocolate Cake with Candied Hazelnuts

(adapted from the Smitten Kitchen Cookbook)

Cake Ingredients

6 tablespoons unsalted grass-fed butter
5 ounces semisweet or dark chocolate (I used 70% cocoa), diced into pieces
4 large eggs, separated (at room temperature)
1/3 cup maple syrup
1/4 teaspoon gluten-free vanilla extract
1/4 teaspoon flaky sea salt
1/8 teaspoon ground cinnamon (optional)
1/8 teaspoon ground cayenne (optional)
candied hazelnuts for topping (see recipe below)

Instructions

Preheat oven to 350 F. Line an 8-inch round springform pan with a circle of parchment paper and generously butter the sides of the pan. Set aside.
In a medium saucepan over medium-high heat, brown the butter by melting it and stirring frequently. Allow the butter to continue to cook and foam. Brown bits will begin to form at the bottom of the saucepan after about 3 minutes. Remove the saucepan with the browned butter from the heat and add the chocolate pieces. Stir until the chocolate is entirely melted. To cool the chocolate mixture to room temperature, transfer the melted chocolate mixture to a heat resistant bowl (glass is best) and nest it in a larger bowl of cold or ice water. Be careful to not allow the cooling water to get into the melted chocolate. Stir the cooling chocolate frequently so that it cools evenly.
In a large bowl, beat the room temperature egg yolks, maple syrup, and vanilla together until the mixture becomes thick. Slowly mix in the chocolate mixture, cinnamon, and cayenne to the egg yolk mixture until it becomes extremely thick.
In the bowl of an electric mixture, beat the four egg whites and salt until firm peaks form. Gently stir in one third of the egg white mixture into the chocolate mixture until evenly combined. Gently fold in the remaining egg white mixture and try to keep the batter as light as possible.
Pour the batter into the prepared pan. Bake in the preheated oven in the middle rack for 20 to 25 minutes, or until the top has formed a thin domed crust. To test, stick a skewer in the middle of the cake and it will come out clean when done. Cool for five minutes and then invert the cake onto a serving plate. Sprinkle with crushed candied hazelnuts.

Candied Hazelnuts

(Note – can be made up to 1 day ahead of time and stored in an airtight container)

1/3 cup raw hazelnuts
1/2 cup palm sugar or evaporated cane sugar
2 tablespoons water
pinch flaky sea salt

Instructions

Preheat oven to 350 F. Spread the hazelnuts onto a baking sheet and toast them for 10 minutes, stirring every few minutes to allow for even toasting. Remove the hazelnuts from the oven and allow to cool. Remove the skins by rubbing the nuts in a dry dish towel or between the palms of your hands.
Place parchment paper over a plate and have a set of small tongs ready to be used. In a small heavy saucepan, cook the sugar and water (do not stir) over medium heat until the sugar melts and turns a caramel color (about 3 to 5 minutes). Add the sea salt and hazelnuts. Stir and allow the caramel to coat the hazelnuts. Turn the heat off. Remove the hazelnuts one by one with the tongs and place them onto the parchment paper, making sure that they do not touch each other. Cool the nuts completely (or place in the fridge). Once cooled, the nuts will easily fall off of the parchment paper.
To break into pieces, place the candied hazelnuts into a ziplock bag and seal. Use the bottom of a glass or a hammer, and smash them (don’t pulverize) into large chunks. Keep in an airtight container until ready to use.

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