Tag Archives: Gluten-Free

Latkes

Having latkes for breakfast on Christmas morning has been a tradition

in our family since our kids were very small.  I don’t know why we started

it but we did and it is now what we do every year.

Latkes are traditionally a Jewish food eaten at Hanukkah.  I think this is where

our tradition started as a shout-out to our Jewish friends.  Whatever the

reason, there are different ways to make latkes and this is the one

we like the best.

 

clip_image002

 

What You Will Need:

2          lbs                    Russet Potatoes (about 4, 6-inch pots)

1                                  Onion (Minced)

¼          c.                     Potato Starch (flour)

2                                  Eggs

½         tsp.                  Granulated Garlic

¼          tsp.                  Salt (more to taste)

                                    Black Pepper

                                    Applesauce (topping)

 

What You Do:

1. Peel and shred the potatoes with your cheese grater.  Use the big holes.

2. Using a kitchen towel, squeeze all the water out of the shredded potatoes.

3. Microwave for 30 sec., stir, then 30 sec. more.

4. Combine Potatoes, Onion, Starch, Eggs and seasonings in a bowl.

5. Heat 1/-inch of Oil in a heavy-bottomed sauté pan.  (cast iron, for example)

6. Make sure the oil is hot but not smoking! (about 7 on electric stoves)

7. Scoop ¼ – 1/3 cup of mixture to oil and flatten with fork.

8. Cook on each side until crispy. (3 – 4 min. each side)

9. Drain and serve with applesauce.

Advertisements

Turkey Meatballs with Parmesan Sauce

Main Dish - Turkey - Turkey Meatballs with Parmesan Sauce - This One

These are really good and really easy.  We had them with some tomatoes we broiled with cheese and some sliced avocado which made for a light but satisfying meal.  Put whatever you want in the meatballs but make sure you get the pan hot and cook a small piece before you commit to the whole batch so you can correct if you need to.  The sauce is just a simple white sauce with some parmesan.  I used rice milk and tapioca flour for paleo and non-dairy but it was NOT very good so don’t do that.  We grind up the Rice Chex in the mini-blender and it works great so you CAN do that.  Have fun with them and enjoy!

 

What You Need:

1          lb         Ground Turkey

½         c.         Breadcrumbs (Rice Chex)

1                      Egg

                        Garlic

                        Basil

                        Salt and Pepper

 

1          c.         Milk

1          T.         Flour (some thickener)

3          T.         Parmesan

                        Garlic

                        Salt

                        Pepper

 

What You Do:

1.  Heat a frying pan to med. high

2.  Mix the first 6 ingredients together.

3.  Take a small piece of the mixture and cook it.  Adjust.

4.  Pour the Milk in a pan on med. heat

5.  Whisk in the flour and keep stirring until thick.  Turn up the heat if you need to.

6.  Add the Parmesan and spices.

7.  Serve the sauce over the meatballs and munch away.

Asian Glazed Chicken Thighs in a Slow Cooker

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.55

 

Chicken thighs deliver a lot of flavor and the sauce adds just the right amount of punch.   We made this for dinner and fell in love with it.  It is extremely easy and you can serve it over anything you want.  The original sauce called for Hoisin but I didn’t have any so I just substituted with Orange Marmalade ‘cause is sounded good.  And it was. 

 

What You Need:

2          TB        Maple Syrup

3          TB        Hoisin Sauce ( I used Orange Marmalade)

2          TB        Olive Oil

2          TB        Soy Sauce

1 ½      tsp.      Dijon Mustard

1          tsp.      Minced Garlic

½         tsp.      Red Pepper Flakes

 

2          lbs        Skinless, Boneless Chicken Thighs

¼          tsp.      Salt

 

¼          c.         Water

2          TB        Cornstarch or Arrowroot

 

 

What You Do:

1.  Whisk the 1st 7 ingredients together

2.  Salt the Chicken and place in slow cooker.  Pour sauce over Chicken.

3.  Cook it on low for 5 hours

4.  Remove Chicken with slotted spoon.  Turn it on high.

5.  Whisk Cornstarch and water and pour into sauce.  Whisk until thickened.

6.  Serve over whatever you want to serve it over

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.11

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.23

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.49

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.07

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Chinese Vegetable Soup

Have all the vegetable chopped the night before or sometime before to make this a lot easier.  It’s a delicious soup that warms the soul and you can add or substitute any vegetables you like.  I left out the celery and mushrooms but added bok choy, cabbage and bean sprout, because that’s what I had on hand.

 

If you pre-chop the veggies then this becomes a very easy soup to make and well worth having around to impress people that you can make Chinese food from scratch.  Cuz that’s what you’re doing.

 

clip_image002[4]

What You Need:

1          tsp       vegetable oil

1          lb         boneless chicken thigh (cut into bite-size pieces)

1                      boneless chicken breast (cut into bite-size pieces)

8          c.         water

1                      chicken bouillon cubes

2          clove    garlic (minced)

2          tsp       fresh ginger root (minced)

3          tsp       soy sauce

2          tsp       toasted sesame oil (Asian)

1+        tsp       salt

2          tsp       maple syrup (or honey)

7          oz         baby corn (ears)

8          oz         water chestnuts (sliced, rinsed and drained)

10        oz         shredded carrots

1          c.         broccoli florets

1          c.         napa cabbage (shredded)

1/2                   red bell pepper (chopped)

5                      green onions (chopped)

1          stalk     celery (thinly sliced)

1                      zucchini (small, thinly sliced)

1          c.         snow peas

1          c.         fresh mushrooms (sliced)

 

 

What You Do:

1.      Heat the vegetable oil in a soup pot over medium-high heat. 

2.      Cook the chicken until it no longer pink inside, about 3 minutes.

3.      Pour in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil.

4.      Bring the soup to a boil, and reduce heat to a simmer.

5.      Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes.

6.      Mix in the mushrooms, and simmer for 5 more minutes.

 

Rosemary Cashews

This recipe is almost directly from the Bar Nuts at Union Square

Cafe in New York City.

I wish I could claim this one but I can pass it on. 

We serve these at Christmas for ourselves

and family that come to visit and they are always devoured.

clip_image002[4]

What You Will Need:

1 ¼       lb         Cashew Nuts
2          TB        Rosemary (coarsely chopped)
½         tsp       Cayenne
2          tsp.      Dark brown sugar
2          tsp.      Kosher Salt
1          TB        Melted Butter

What You Do:
Preheat the oven to 375 degrees F.
1.  Place the nuts on an ungreased baking sheet. Bake for about 10 minutes.

2.  Combine the rosemary, pepper, sugar, salt and butter in a large bowl.

3.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated.

 

Serve warm.

 

Breakfast Salad from Stephanie Eusebi

I got this recipe from Stephanie Eusebi over at her blog at stepheusebi.com.  She has some really good recipes and is trying to change eating habits as I have been doing since 1980.  I hope she doesn’t mind the reblog.  She didn’t have a picture so I found one that doesn’t look like the dish but at least has the ingredients in it. Whatyagonnado?

 

clip_image001

 

What You Will Need:

1 medium sized sweet potato, diced small

2 hardboiled eggs

½ small red onion, diced

5 strips of bacon, diced in small pieces

1 avocado, diced

 

What You Do:

1. Boil your eggs. (I like hard eggs, so I boil them for about 10 minutes)

2. While your eggs are boiling, cook your bacon in some coconut oil.

3. After 5 minutes of cooking your bacon, add your sweet potato and onion.

4. Cook until the sweet potato is a light gold.

5. Once your eggs are cooked, peel the shell and dice them.

6. In your bowl, mix your ingredients together (including your avocado).

7. Eat and Enjoy!!!!

I’m looking forward to trying this very soon.

.

 

Fried Rice

 

clip_image002

 

This is the first dish I learned to make on my own.  The recipe called to put the egg in the rice but it didn’t say anything about cooking the egg first.  So I put raw egg in the rice mixture and watched it turn into a gloopy mess.  It was still good though.  I’ve since learned some high-level techniques ( I scramble the eggs BEFORE putting them in the rice) so everything runs a bit smoother. 

 

People love this dish and it is so easy I don’t even bother telling them how easy it is.  But I’m telling you and you should go make this to have in your fridge during the week for something quick and nutritious.

 

I only use probable 2 cups of rice to this amount of veggies just to keep the carbs down and it makes for a great side dish or a main dish on its own.  You can add whatever vegetables you want and increase anything however much you want.  You can’t go wrong with this.

 

What You Will Need:

3 -4         c.             Cooked White or Brown Rice (Preferably Cold)

2              TB           Oil

1                             Onion (chopped)

2-3          cl.           Garlic (Minced)

3                            Carrots (sliced diagonally)

1              c.           Peas or Snow Peas

1             TB          Soy Sauce

1 ½         tsp.        Sesame Oil

3-4         eggs       Scrambled

 

What You Do:

1. Heat a Wok or skillet with Oil

2. Saute the Onion about 5 min.

3.  Throw in the Carrots, Garlic, Peas and sauté 7-8 minutes

4.  Toss in the Rice and Egg

5.   Add the Soy Sauce and Sesame Oil and toss around a bit

 

clip_image004