Posted in Sandwich

BLT!

Hi All,

Every once and awhile a good gluten/dairy free BLT is all a girl needs! Comfort food from childhood and bacon just screams Y-U-M, doesn’t it?!

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

BLT!

  • LIGHTLY toast 2 slice of bread. I used GF bread from Outside the Breadbox .
  • SLATHER mayonnaise on each slice.
  • SPRINKLE cracked black pepper on each slice of toast.
  • PLACE a few leaves of romaine lettuce on one slice of toast to cover it.
  • PLACE tomato on the other slice of toast to cover it.
  • PLACE a lot of bacon on the lettuce.
  • FLIP the tomato covered toast onto the lettuce/bacon covered toast.
  • CUT sandwich on the diagonal.

I just had this discussion with another food blogger about ratios and food. I like any dish that I am enjoying to have a little bit of everything that’s in the dish in one bite!

Along with that train of thought, I’m also picky about what goes into and the placement of items in a dish.

The BLT is no exception…

  • The bread must be lightly toasted because I don’t like the roof of my mouth to hurt when I bite into it.
  • I like a lot of mayonnaise, but not so much that it makes the lightly toasted bread soggy.
  • Normally on a sandwich I would add salt AND pepper, but the bacon is salty enough to skip the salt on this one.
  • I like the tomatoes to be a medium slice so that I get the full affect of them when I bite into the sandwich.
  • I like to have the same amount of lettuce as I do tomato. Again, to have equal parts of all ingredients within each bite.

I like my BLT served with a little crunch of a plain potato chip.

Grateful Day – Grateful for being comfortable enough with sharing my crazy food stuff!

Do you have a favorite way to enjoy your BLT?

Thank you for listening!

Posted in Lamb, Pasta

Curried Lamb Stew

Hi All,

This gluten/dairy free curried lamb stew just melts in your mouth! Of course I like mine with pasta! My husband preferred his right out of the pot with some Naan bread (he can eat gluten)…

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This was our Easter Dinner this year and it just might have to make it into our monthly rotation!

This would be wonderful with lime cilantro basmati rice. I had every intention of adding some peas, but they just didn’t make it into the dish, oops.

Here is the pasta I used…

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Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Curried Lamb Stew

  • PLACE 2 pounds lamb stew meat into a zip lock bag.
  • ADD 2 tbsp. sweet rice flour, 1 tbsp. dried sage, and lots of sea salt/cracked black pepper. Shake bag until every piece of lamb is coated well.
  • MELT 1 tbsp. coconut oil in large skillet on high heat.
  • SEAR both sides of lamb making sure to do it in batches. Do not over crowd the pan.
  • PLACE seared lamb into slow cooker and remove pan from the heat.
  • ADD 2 tbsp. bone broth and scrap the good brown bits off the bottom of the skillet.
  • PLACE skillet on a medium high heat and add 2 tbsp. ground turmeric, 2 tbsp. ground ginger, 2 tbsp. garlic powder, 1 tbsp. paprika, and 1 tbsp. ground coriander. Stir spices for a minute or so to release all the oils.
  • ADD 1-14.5 oz. can unsalted, fire-roasted dice tomatoes and mash them a little to break them up a bit more.
  • STIR in the rest of the 32 oz. box bone broth, 1-6oz. can tomato paste, and 1 tbsp. local honey.
  • HEAT through and then add to slow cooker.
  • ADD 1 bay leaf, 1 cinnamon stick, 1 large peeled/roughly chopped onion, 4-5 medium/peeled/diced carrots, and 1/2 bag peeled/roughly chopped fingerling potatoes to the slow cooker.
  • COVER and cook on low for 8-10 hours or high for 4-6 hours in your slow cooker.
  • ADD a squeeze of lime juice, some chopped cilantro, and S/P to each dish.

Grateful Day – A blessed Easter!

How would you enjoy this curried lamb stew? Right out of the pot, with noodles, or over a bed of rice with some vegetables?

Thank you for listening!

Posted in Ground Bison

Homemade Taco Seasoning

Hi All,

This gluten/dairy free homemade taco seasoning is for my Mother-in-Law! She loves having taco night when she comes to visit from Michigan! She always says it tastes so fresh.

I believe making your own taco seasoning tastes so much better than what comes in a packet. I also like to use Organic Bearito taco shells which makes a difference in freshness.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Homemade Taco Seasoning

  • BROWN 1 pound ground bison until just about brown.
  • MIX  1 small chopped onion and 1/2 chopped green bell pepper to the bison.
  • CONTINUE to brown ground bison until no longer pink, drain, and set aside.
  • KEEP skillet off heat and add 2 tbsp. chili powder, 1 tbsp. dried oregano, 2 tsp. ground cumin, 2 tsp. ground coriander, 2 tsp. garlic powder, 1 tsp. smoked paprika, and a pinch of ground cinnamon.
  • PLACE skillet onto a medium high heat and stir spices for a minute.
  • ADD 1/4 cup water, bring to simmer, and mix in the ground bison.
  • LOWER heat to the lowest setting, cover, and simmer for 2-4 hours; stirring occasionally.
  • STIR in some S/P.

I believe using mostly organic ingredients makes your taco taste the freshest.

I like to slather some homemade guacamole on one side of my taco shell, refried beans with onions and mild chili peppers on the other side, then the taco meat, lettuce, salsa, and green onion.

 

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They may get sloppy, but they are so terribly delicious!!

Grateful Day – I am grateful for my Mother-In-Law today. I’m grateful that she likes my cooking and that she likes to spend so much time with our son!

Have you tried making your own homemade taco seasoning?

Thank you for listening!

 

Posted in Salad, vegan, Vegetable

Cauliflower Salad

Hi All,

This gluten free/vegan cauliflower salad is delightfully delicious and perfect for any picnic! I decided it was time for me to try turning cauliflower into a mock potato salad. It’s such the popular thing to do now a days.

I like my food with a view sometimes and I wanted to take advantage of the warm weather we had one day last week;)

I also made a bowl without the mayonnaise…

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Both dishes turned out to have such great flavor! As you can see from the upper left hand corner of this photo, my 5 year old is ready to eat.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Cauliflower Salad

  • PRE-HEAT oven to 400 degrees.
  • CUT 1 bundle cauliflower into bite sizes.
  • ADD to a wax paper lined sheet tray.
  • PLACE dollops of coconut oil all around.
  • SPRINKLE with 1 tsp. turmeric powder, 1 tsp. garlic powder, and some cracked black pepper.
  • BAKE for 7-10 minutes on bottom rack in oven until fork tender.
  • PLACE cauliflower into bowl and immediately stir in 1 tbsp. lemon juice, 1 large chopped stalk of celery, 1/2 small chopped red bell pepper3 chopped green onion, 1 tbsp. relish1 tbsp. dried dill, 1 tsp. paprika and S/P.
  • STIR and then take a bowl for those who do not like mayonnaise.
  • STIR in enough mayonnaise for a good consistency.

Even though I tasted this with and without the mayonnaise, right away which were good, I recommend refrigerating this over night.

I am always trying to find creative ways to get more turmeric into my food and I love how this one turned out! I mixed some chia seed into my bowl just because I have them and for their nutritional value.

The measurements are so loose for this cauliflower salad because every head of cauliflower is so different. You just have to taste as you go to make sure it’s how YOU like it.

Here is a photo before it hits the oven with the dollops of coconut oil and seasoning…

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I had leftovers without the mayonnaise in it. So, for lunch I added some Thai sweet red chili to it and heated it in a pan on the stove…

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SOOOOO GOOOD!!!

Grateful Day – I am extremely grateful for spring. Even though we still have spring snow showers for awhile, spring is definitely in the air! LOVE IT!!

Have you tried making something like this? If so, how did it turn out for you?

Thank you for listening!

Posted in Beef, Pasta

Hungarian Goulash

Hi All,

I love gluten/dairy free Hungarian Goulash! This slow cooker bowl of yum makes me salivate for more!! Add your favorite GF garlic toast to this for soaking up all those good juices. Oh yes, carb overload for this one:)

I don’t have a specific Hungarian paprika that I keep in my pantry, but I think the flavors of this are fantastic!

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Hungarian Goulash 

  • HEAT 1 tbsp. coconut oil in skillet on medium high heat.
  • SEASON 3-4 pounds of stew meat on both sides with sea salt and cracked black pepper.
  • LIGHTLY brown meat on each side for 3-5 minutes.
  • ADD seared meat to slow cooker.
  • STIR in 1 tbsp. ground smoked paprika, 1 tbsp. ground paprika, 1 tbsp. dried thyme, 1 tbsp. garlic powder, and S/P.
  • ADD 1 cup red wine to hot skillet scrapping the brown bits from the meat off the bottom of the pan, and simmer for 1-2 minutes.
  • ADD 1-6 oz. can tomato paste, 1 diced onion, 1 tbsp. local honey, and 1-14.5 oz. can of unsalted, fire-roasted tomatoes. Place that mixture into the slow cooker.
  • ADD enough broth or water to cover everything and 2 bay leaves.
  • COVER and cook on low for 8-10 hours or high for 4-6 hours in your slow cooker.
  • BOIL 1 pkg. brown rice penne pasta with some sea salt for about 1-2 minutes less than package directions say.
  • STRAIN pasta & return to the pot.
  • ADD the goulash from the slow cooker to pasta and keep it off the heat.
  • STIR in some S/P to taste.
  • LET it sit for 5 at least minutes stirring occasionally.
  • SERVE with a little fresh chopped parsley on top.

Tip: For a thicker sauce add equal parts of sweet rice flour to room temperature water and whisk (2-3 tablespoons). Stir in about ½ hour before serving.

Grateful Day – I am grateful for my Mom for so many reasons, but for today I’m grateful that she sends me edits for this blog. I’m not always so great with grammar or punctuation so I really appreciate her doing that for me. Thank you Mom!

What seasoning’s do you use for Hungarian goulash?

Thank you for listening!

Posted in Egg

Egg & Ham Burrito

Hi All,

This gluten/dairy free egg & ham burrito was super tasty! I used the Food for Life brown rice tortilla and toasted in the oven which made it a little crispy.

I made this for a late breakfast on a Sunday and it really hit the spot! When I made this for the first time I thought that this product just might be best suited for a pizza.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Egg & Ham Burrito

  • PLACE 2-3 eggs into a bowl with some chopped onion and chopped deli ham.
  • WHISK vigorously until you see a lot of bubbles.
  • HEAT 1 tbsp. coconut oil in a skillet on medium heat. Tilt the pan around to disperse evenly.
  • POUR egg mixture into pan and lightly move around with a spatula.
  • PRE-HEAT oven to 350 degrees.
  • MOISTEN 1 brown rice tortilla in between 2 damp paper towels.
  • WHEN eggs set up a little bit; add some finely chopped spinach and S/P.
  • REMOVE paper towels from tortilla and place it onto a salted cookie sheet.
  • PLACE the eggs in the middle of tortilla and fold like a burrito.
  • Bake for about 10-15 minutes.

I like dipping my egg & ham burrito in some hot sauce or adding some mild green chilis inside it sometimes.

Grateful Day – I’m grateful that the blizzard is over! Can you believe all the snow we got in Colorado? It was beautiful and I hope everyone was safe yesterday. Today we face ice and the hopeful warm weather to melt everything:)

Have you found a good wrapping GF tortilla?

Thank you for listening!

Posted in Ground Bison, Sandwich

Sloppy Joes

Hi All,

Homemade gluten/dairy free sloppy joes are just as quick and better tasting than from a can or packet! This is bursting with so much flavor that my 5 year old likes it just in a bowl all by itself!

I like it with the end pieces of our loaf of gf bread (lightly toasted), some mustard, and pickles. My husband likes his in a bowl with melted cheese and mustard to dip his tortilla chips into.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Sloppy Joes

  •  BROWN 1 lb. ground bison until no longer pink, drain, and set aside.
  • ADD 1 small chopped onion and 1 small chopped green bell pepper to the hot skillet that you browned the ground bison.
  • ADD some sea salt and sauté until just about tender.
  • STIR in 2-3 chopped cloves of garlic.
  • ADD 1 tsp. celery seed, 1 tbsp. dried oregano, 1 tbsp. chili powder, 1 tsp. smoked paprika, 1 tsp. ground cumin, and a pinch of red pepper flakes. Stir constantly for about a minute.
  • STIR in 1-6 oz. can tomato paste and just enough water to make a thick paste.
  • ADD 1 tbsp. local honey and 1 tbsp. apple cider vinegar.
  • STIR in the ground bison, turn heat to lowest setting, cover, and let simmer for about 1/2 hour or longer; stirring occasionally.
  • ADD S/P to taste and 1 tbsp. apple cider vinegar before serving.

My son made fun of all the sloppy joes falling out of my sandwich at dinner. We joked about how we should call them sloppy mommies:)

Grateful Day – Finally having some good conversation and sit down dinners with our son! For the longest time he could not sit still and finish a meal.

How do you like to eat your sloppy joes?

Thank you for listening!

Posted in Dairy, Ground Bison, Pasta

Lasagna

Hi All,

We don’t make gluten free lasagna often, but when we do it get’s eaten quickly! Our family of 3 can polish it off in just 2 days!

I made this one with zucchini and spinach. Always trying to sneak in the veg.! I also used goat cheese.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Lasagna

SAUCE

  • HEAT 1 tbsp. coconut oil in a sauce pan.
  • SAUTE 1 small chopped onion, 1 peeled/shredded carrot, and 1 small chopped green bell pepper with some sea salt until just about tender.
  • STIR in 3-4 cloves of chopped garlic.
  • ADD 1 tbsp. dried Italian seasoning, 1 tbsp. dried basil, 1 tbsp. dried oregano, 1 tsp. red pepper flakes, and let the oils release for just a minute; continually stirring.
  • ADD 1 cup red wine and let simmer for a few minutes.
  • STIR in 1-6 oz. can tomato paste, 1-14.5 oz. can unsalted tomato sauce, and enough broth or water to make it a good consistency.
  • SIMMER on low for 1-4 hours.
  • ADD S/P before layering the lasagna.

GROUND BISON

  • ADD 1 pound of ground bison to a skillet on medium high heat.
  • BROWN until no longer pink, drain, and set aside.
  • ADD to hot skillet 1 tbsp. coconut oil, 1 tsp. crushed fennel seeds, 1 tbsp. dried sage, 1 tbsp. dried thyme, and S/P. Constantly stir for 1 minute.
  • STIR cooked bison back into the skillet, reduce heat to lowest setting, add 1 tbsp. water (to keep it moist), cover until it’s time to layer the lasagna.
  • CHECK for seasoning and add more S/P if needed before layering.

MOCK RICOTTA

  • MIX 1 pkg. smoked goat cheese, about 1 tbsp. mayonnaise , 1 tsp. garlic powder, cracked black pepper, 1 tsp. lemon juice, and some finely chopped fresh spinach.

ASSEMBLY

  • PUT a layer of sauce on the bottom of a casserole dish.
  • LAYER gf non-boil gf lasagne noodles, mock ricotta, ground bison, thinly sliced zucchini (slice the length of the zucchini), and then repeat. Sauce, noodle, mock ricotta, ground bison, zucchini.
  • DO as many layers as you have ingredients and room for ending with the sauce.
  • COVER and bake at 375 degrees for about 30 minutes. Until the noodles are cooked.
  • UNCOVER and let it rest for 15 minutes before serving.

Grateful Day – Spending time with family. This recipe reminds me of Christmas Eve because we always serve this on that day.

Do you have a special day of the year when you serve lasagna?

Thank you for listening!

Posted in Sides, vegan, Vegetable

Broccolini and Onions

Hi All,

This gluten free/vegan broccolini and onions are a spicy little treat! Of course you could skip the kick if needed. I withheld the onions for my son’s plate.

I find the flavor of broccolini to be a bit sweeter than broccoli and more mild tasting. It is high in vitamin C and has folate, iron, calcium, and vitamin A.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Broccolini and Onions

  • CUT and discard the bottom 1/3 of about 1 lb. of broccolini.
  • SAUTE 1/2 chopped onion in 1 tbsp. coconut oil with some sea salt until just about tender.
  • STIR in 2-3 chopped cloves of garlic and some red pepper flakes.
  • ADD broccolini continually stir until tender.

You could freeze the bottom half of the broccolini to make a vegetable broth later. Save almost any vegetable in the freezer and then when you have enough, add them to a slow cooker with water and some aromatics.

Broccolini and onions go with anything! So simple to make and with just a few ingredients make this dish sing in your mouth:)

Grateful Day – I am grateful today for the piano and my Mom trying to teach my stubborn butt how to play it. I regret not taking more lessons, but I love watching people play to this day. I still have my first piano book and can still read and play from it. I was teaching my son’s friend some basics and she was really good.

With spring in the air and a move in the near future, I am looking forward to getting settled into a new chapter of my life.

Have you tried making broccolini?

Thank you for listening!

Posted in Ham

Leftovers w/ Ham & Peas

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Hi All,

This gluten/dairy free leftovers w/ ham & peas had so much flavor! The inspiration for this recipe came from my cousin’s friend. We were chatting about what to make with the leftovers from our corned beef and cabbage.

I didn’t have any corned beef left over, but had some ham in the fridge. Then I thought it needed something green. Ham and peas just go together, don’t they?!

In the past I have taken the vegetables out of the slow cooker when we were finished with our corned beef & cabbage dinner. Then I added a whole chicken and more water or bone broth if needed. Cooked the chicken over night on low. You could make it just for the pulled chicken for the week and freeze the broth for later use. You could make chicken noodle soup with it, or make some gravy with it and mash the leftover potatoes and carrots to go with the chicken. Or, throw a pork butt in the leftover broth for pulled pork.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

This is the Ham I used…

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Leftovers w/ Ham & Peas

  • PLACE 1 ham steak into skillet and turn on the stove to a medium high heat.
  • LET the steak  sear for about 5-7 minutes on each side.
  • REMOVE the steak from the skillet and set aside.
  • ADD 1-2 tbsp. of your left over corned beef and cabbage juice into skillet. Scrape the good brown bits from the steak off of the bottom of the pan.
  • STIR in 1 tbsp. dried thyme and 1 tbsp. dried tarragon; Stir for one minute.
  • ADD from your left over corned beef and cabbage dish; potatoes, carrots, onion, cabbage, and some of the liquid.
  • CUT the ham steak into bite size and put it back into the skillet.
  • ADD some frozen peas and heat through.

I didn’t need to add any S/P to my leftovers w/ ham & peas. The pickling seasoning from the corned beef and cabbage and the ham were just enough.

I’m trying to figure out bloglovin! It’s all new to me, but seems interesting enough to play around with it.

Grateful Day –  Learning new methods and ingredient pairings from others. Another blogger that I follow shared how she enjoys corned beef & cabbage in my comments section of yesterday’s post.

How do you enjoy your leftover corned beef & cabbage?

Thank you for listening!