Friday, October 25, 2013

Pan Roasted Brussel Sprouts

I know it's October and it's the season of the gourds (pumpkin/butternut squash,etc...) but I just can't get enough of Brussels sprouts. I have Alicia Silverstone to thank for that. I posted about it here 2 years ago when I finally tried it for the first time oven roasted. I've been eating them since! Read about the benefits of eating Brussels sprouts.

So this time I tried it pan roasting, and the results where delicious. Here's what I did:

1 T. olive oil
1 T. minced garlic
1 cup of chopped onions
A lb. of Brussels sprouts (yums) - rinced and cut in half
1/2 cup vegetable broth
2 T Dijon mustard
Dash of salt and pepper 

Heat oil over a low-medium heat. Add garlic and onions and saute for 2 minutes. Add Brussel sprouts, cover and cook for 5 minutes. Add 1/4 of the vegetable broth and let cook for another 10 minutes. Add the mustard and stir, and serve.

Monday, September 9, 2013

Chef Ramsay's Broccoli Soup

Every time I watch Gordon Ramsay do his thing in the kitchen, I just can't wait to get behind my kitchen counter and start prepping the next meal. The man sure knows his way around a kitchen.

This recipe suprised me because it was the most simplest one I've encountered from him. Broccoli Soup!

Green goodness Broccoli. Thick and creamy, simply yummy.

By far the best broccoli soup I've enjoyed and it only has 3 ingredients: broccoli, water and salt. And the salt is optional so we can even say 2 ingredients!

Now creamy soups are my favorite types of soups to have, it just feels more filling.

I chopped 2 heads of broccoli (you can use the entire broccoli not just the crowns), tossed it in boiling water for about 4 minutes.  Don't throw out the water you used to boil the broccoli, pour it into a glass cup and have it nearby. Notice how the water is now green? That's our "broccoli" stock that we use to make the broccoli soup.

Here's the boiled broccoli and the "broccoli" stock I used to pour into my Vitamix

What it looks like after blended

The amount of water you want to use when pouring it inside your blender will determine how thick it'll become. So if you like it creamy and thick use less water, but if you want it a little thinner, then add more water. I usually pour about 1 cup for two heads of broccoli. Then I toss in my salt and blend.

That's it. Chef Ramsay adds a small dollop of goat cheese. It does give it that pros touch.

FYI- I used and recommend Vitamix blenders.

Enjoy my GFFs!

Monday, July 1, 2013

Taco Salad for Meat Free Monday

Did you know skipping meat even for one day can help keep greenhouse gases down? Meat Free Mondays is a movement that has been in the scene since 2009 founded by Paul McCartney with his daughters Mary and  Stella. Sort of an ode to their vegetarian wife/mother, Linda McCartney. Their purpose besides bringing awareness to lowering greenhouse gas is to show its benefits from a healthy aspect, and money saving benefits. "Eat less meat + more veg = save money!" Sign me up!

It now has a large number of supporters ranging from big name businesses to big name chefs and celebs like Gwyneth Paltrow, Leona Lewis and Emma Thompson. Click for more information about Meat Free Mondays.

So now I am posting to show my support on this fine Monday, Meat Free Monday!

I love Mexican food, I actually love all Latin cuisines, but today I chose to share a Taco Salad, as you can see from the photo below, the brown granulates you see is not ground beef, but ground walnuts. Yes, Walnuts! I know a few vegan friends that have tried this and sworn how tasty it was so I tried it last week and YES! It is delicious. I even had a meat eater friend try it and she loved it as well. The recipe for the walnuts is from nutritionist Kimberly Snyder. The salad is your basic romaine lettuce, tomatoes, avocados, and chopped cilantro with lemon juice and onions.

Walnut "beef" filling for Taco Salad:
2 cups walnuts
1 Tbs. cumin
1/2 Tbs. coriander
2 Tbs. low sodium tamari
1 tsp. chili powder
From Kimberly Snyder's website: "For the taco filling: Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. To save time: just chop the walnuts by hand on a cutting board, and then mix the spices in, then toss in the tamari last. That way you won’t have to clean up the food processor!
Make a quick salsa by mixing the chopped tomatoes, onion, cilantro, and lemon juice."
Once complete add everything to your salad and there you have it! 
Please let me know your thoughts once you try this. I plan to also purchase the McCartney girl's cookbook, The Meat Free Monday Cookbook. It is not a gluten free cookbook, so I will thumb through and any dishes that are safe enough for us all. I will share with you any or all tasty dishes when I've made it.

Tuesday, May 28, 2013

Buffalo Wing Meatballs

Hello Gluten Free Friends!

I hope you all had a great Memorial Day Weekend. It has been a while since my last post, but trust me when I say I miss blogging SO MUCH! For those of you that don't know, I had a baby back in July 9th, and although it has set me back a bit with my personal time (like blogging), motherhood has been really awesome and I'm loving it.

Speaking of family, this next inspiration post I dedicate to my big brother, Ace! His birthday was this month, actually both my brothers birthdays fall on the month of May. Lovely!

I am not sure how it started, but ever since I can remember I've been calling my big bro Meatball, a term of endearment. Perhaps it was his love for meatballs and spaghetti?

My brother lives in another state so when we get together we usually enjoy some good chats and more importantly some good chow. Buffalo wings to be precise. So what I did was I combined his nickname and our love for spicy wings and VOILA! - the Buffalo Wing Meatball was born.

I am sure I'm not the only person to come up with this idea but I like to think so. Nonetheless, it struck me that this would be a great first post back from my "maternity" leave from the blog. Thank you for your patience everyone.

*If you really love it very spicy, keep the hot sauce bottle handy and drizzle it over your Buffalo Wing Meatballs before eating.

Enjoy my GFFs!

Oh Yum!

Loving how the celery inside gives it an unexpected crunch.

1/2 stick of unsalted butter
1/2 cup of Louisiana's Red Hot sauce
1 lb. ground chicken
1 large egg
1 or 2 celery sticks, minced
1 cup GF bread crumbs, I love Aleia's- (optional, I made these without it)
1 teaspoon of salt
2 or 3 Tbsp of olive oil for baking dish

Preheat oven to 450 degrees. With your fingers evenly coat a 9 x 13 baking pan, set aside.

In a small saucepan combine butter and red hot sauce until stick of butter is completely melted. Use low heat and don't leave unattended so it doesn't burn. Allow for mixture to cool off, about 10 minutes.

Then combine red hot sauce butter mix into the ground chicken along with all the other ingredients.

Roll the meat mixture into little meatballs, depending on the size you roll them you can end up with anywhere from 16 to 25 meatballs, aim for small balls so it can cook faster and thoroughly, about 1 or 2 inches max.  Line up your meatballs on your baking pan and let roast for 15 to 20 minutes.  Make sure they are firm and cooked through, 165ยบ on the meat thermometer.

Take out of the oven and allow for your "wing" meatballs to cool if you can wait.

Your kitchen is going to smell so freaking awesome with the hot sauce spicing the air.