Posted in Gravy, vegan

Gravy

Hi All,

This gluten free & vegan gravy is worth the effort. I find it super simple to do, but it requires a little patience. It’s a balancing act of adding more broth and seasoning as you go.

Who doesn’t like a good gravy? This is one is packed full of flavor!

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…

Gravy

  • WHISK in a bowl equal parts of sweet rice flour to room temperature water. About 2-4 tbsp.
  • PLACE 32 fl. oz. box of broth or stock of choice into a saucepan and turn stove onto a medium high heat. Or you could use the juices from a roasted bird.
  • ADD 1-2 tbsp. ground sage and 1 tbsp. ground thyme.
  • WHISK the sweet rice mixture into the broth/stock.
  • CHECK to see if it needs S/P and add if needed.

You can add whatever seasoning you love, but the sage and thyme are my favorite.

I have made this type of gravy for…

We have a jam packed week ahead of us with closing on the house, moving, wrapping up the plans for my son’s 6th birthday party, and picking up Nana and Uncle Tom from the airport. There is also a huge personal thing I will be going through that I can’t talk about right now. If you wouldn’t mind keeping our family in your prayers/thoughts I would greatly appreciate that.

Obviously, I can’t post as much during this time, although I wish I could. I truly love this outlet, it’s a lot of fun for me! Maybe one day I could find a way to make a little dough 😉 with it.

Grateful Day – Child center that the school offers. What a life saver that’s going to be for the closing of our house. Bonus points for our son loving it too!

Do you have a favorite gravy recipe or store bought gluten free gravy that you love?

Thank you for listening!

 

Posted in Pasta, vegan

Piccata Pasta

Hi All,

Here’s my version of gluten free and vegan piccata pasta! I know the traditional way to serve piccata involves chicken or veal, but I really just wanted the pasta! 😉

My husband added some of my already cooked/chopped lemony chicken to his.

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…

Piccata Pasta

  • SAUTE 1 small/chopped onion until just about tender in 1 tbsp. coconut oil with some sea salt.
  • STIR in 4 cloves chopped garlic and a pinch of red pepper flakes. Sauté for just about a minute.
  • ADD 1 cup white wine and let it reduce for a few minutes stirring occasionally.
  • REDUCE heat and add 1-3.5 oz. jar of drained cappers, 1-14 oz. can of drained/chopped artichokes, and juice of 1 lemon.
  • COOK GF pasta a minute under what is the recommended time.
  • ADD pasta to sauce and take it off of the heat.
  • STIR in some tapioca starch to thicken if needed.
  • STIR in some of the water from the pasta, some fresh flat-leaf parsley, 1 tbsp. EVOO, and S/P.

I like to add artichoke to my piccata pasta because I think capers and artichokes just go together.

To recap: This piccata doesn’t have chicken, flour, or butter and I’ve added some things that don’t traditionally go into it. You could argue that it isn’t a piccata at all. However, in my mind I had a craving for piccata and this is what my piccata turned into. I just didn’t know what else to call it.

I used Jovial egg noodles this time because I had them on hand. I bought a few box’s when they went on sale at King Soopers (Kroger back East).

Grateful Day – I feel grateful for being an older Mom! Most of my childhood friends have Grandkids that are my son’s age or younger. Although it wasn’t my plan to have a child at 41, I’m certain that it was for a good reason!

Have you butchered a dish so much that it could be called something else?

Thank you for listening!

Posted in Chicken

Lemony Chicken

Hi All,

This gluten/dairy free oven baked lemony chicken is puckerlicious! I make enough to have for the rest of the week.

We have it on our pizza’s, on a sandwich with mayo., in a quick chicken noodle soup or chicken & broccoli noodle bowl, add it to a salad, and make BBQ chicken with it sometimes. So many ways to enjoy the cluck!

I like to make our “pickle chicken” for our son to get some protein into his diet. I stir in some mayonnaise and some pickle juice to some of this chicken. He’s always been  a fan of it.

Here’s a photo of it all cut up and ready to go for the week…

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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…

Lemony Chicken

  • PLACE 4 chicken breasts into a casserole dish.
  • POUR about 2-4 tbsp. of lemon juice onto the breasts.
  • SPRINKLE with about 1 tbsp. dried oregano and some S/P on each side of each breast.
  • BAKE in a 375 degree pre-heated oven for about 10 minutes, flip, bake another 10 minutes, cut each breast in half and place the middle of the breast onto the casserole dish. Bake until no longer pink.

I LOVE lemony chicken and oregano together! I think this combination goes with anything you add to it.

My husband isn’t a big of fan of the powerful pucker of the lemon. No matter what dish I create with lemon in it he always gives me that feedback. He just ends up putting salsa or hot sauce on his.

Grateful Day – I am grateful for silence today. I never knew how much I truly appreciated it until I had a child.

Do you have a favorite flavor combination?

Thank you for listening!

 

Posted in Vegan by omission, Vegetable

Chilled Cucumber Noodles

Hi All,

My inspiration for gluten/dairy free chilled cucumber noodles came from a fantastic site I found called inspiralized. I would have never thought to use my spiralizer for a cucumber let alone all the other ways I found on that site!

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…

Chilled Cucumber Noodles

  • WHISK in a bowl that will fit all the noodles; 1 tbsp. coconut liquid aminos, 1 tsp. toasted sesame oil, 1-2 tsp. local honey, 1 tsp. garlic powder, 1/2 tsp. ground ginger, 2 tbsp. lime juice, 1 tbsp. sesame seeds, 1-2 tsp. chia seeds, a handful of fresh chopped flat-leaf parsley, and S/P.
  • PEEL 1 English cucumber, cut the ends, and cut in half.
  • SPIRALIZE cucumber. I like to pull the long noodles to make them a little shorter so they are easier to eat.
  • PLACE them onto some paper towels and wring out some of the moisture. Place them into the bowl with the sauce.
  • PEEL 1 large carrot, cut in half, and cut the ends off. Use the vegetable peeler to create ribbon like noodles and place them into the bowl with the sauce.
  • ADD some sliced green onions and fluff/stir it together with a fork.

I ate this chilled cucumber noodles dish for lunch and it was sooooooo GOOD! I’m sure it would do alright in the fridge, but I ate the entire dish in one sitting. I will try this one again sometime and let you know if it does well in the fridge;)

Thank you Ali and please check her site out for a ton of inspiration @ inspiralized.com!

Grateful Day – I am grateful to have had a longer period of time to get this house packed than I’m used to!

Do you have a spiralizer and more importantly do you use it?

Thank you for listening!

 

Posted in Chicken

Cajun Chicken

Hi All,

Super simple oven baked gluten/dairy free cajun chicken was my quick go-to dinner last night! This turned out to be so juicy and super tasty!! I usually grill this on the Traeger, but I felt a bit lazy to do that last night.

We are in the middle of packing to move across town and my kitchen table has stuff to be boxed on it. I found a spot to eat and as I went to grab my utensils I came back to Jack having a sniff of my dinner!

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Close call on the Jack attack, but I think this cajun chicken would be a little too spicy even for a poodle;)

I did make one chicken breast without the red pepper flakes for my son. He enjoyed his cut up and mixed with mayonnaise and pickle juice on a slice of toast. We call it pickle chicken;)

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…

Cajun Chicken

  • PLACE 2 chicken breasts in a casserole dish and pre-heat the oven to 375 degrees.
  • SLATHER each breast and each side with some mayonnaise.
  • SPRINKLE each side with garlic powder, chili powder, smoked paprika, dried thyme, dried oregano, a pinch of red pepper flakes, and S/P.
  • BAKE until no longer pink.

I flip the chicken after about 10 minutes and then cut it down the middle after another 10 minutes or so. Then check it after a little bit to see if it’s still pink.

Grateful Day – I’m grateful for having had the opportunity to do some traveling before we had our child. I’m looking forward to traveling with him in the future! He is excited to visit all the states he’s been learning about.

Do you enjoy traveling?

Thank you for listening!

 

Posted in Appetizer, vegan

Homemade Popcorn

Hi All,

This gluten free/vegan homemade popcorn just melts in your mouth! It’s so easy and quick to make the old fashioned way!  I’ve been having my 5 year old help me make it and we enjoy doing a little popping dance;)

Making it yourself gives you so many flavor options to choose from. It’s such a blank slate to get creative!

Popcorn and a movie just go together. We have been enjoying a lot of kid movies lately and my favorite is and always will be Winnie the Pooh! Although my son is outgrowing them a little, I can still persuade him into watching it from time to time.

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 Popcorn

  • PLACE 2 tbsp. coconut oil into a pot on high heat.
  • ADD 1 tsp. chili powder and 1/3 cup popcorn.
  • PLACE a lid on the pot and shake the pan a little to mix everything together.
  • AFTER you hear the first few pops turn heat to medium-low heat; shaking the pot occasionally.
  • ADD some Himalayan salt cracked black pepper, 2 tbsp. nutritional yeast, and mix well.

I like my homemade popcorn more savory than sweet. However, this is your creation so create what makes you happy!

Here is a photo of our family’s favorite…

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I do the same method, but just add nutritional yeast and Himalayan salt when the kernels are completely done popping.

I have added organic/non-gmo corn in moderation back into my life and I seem to be doing alright with it. It’s hard to tell, but until further notice it’s what works for me now. I didn’t touch it for about 7 years.

Grateful Day – I am grateful for spring and all the pretty buds coming through on the trees.

Have you re-introduced a food back into your diet that seems to work alright for you?

Thank you for listening!

 

Posted in Ham, Sandwich

Grilled Cheese & Ham

Hi All,

Gluten/dairy free grilled cheese & ham is such a childhood comfort food. I love it even though I’ve had to modify the ingredients over the years.

Did you see that yesterday was national grilled cheese day? Who makes that stuff up? Guess I’m a day late!

I’m liking my food with a view lately 😉 Cabin fever – be gone!

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…

Grilled Cheese & Ham

  • BROIL 2 slices of bread. I used Outside the Breadbox.
  • SPREAD coconut oil on the sides of bread that wasn’t broiled.
  • PLACE one slice into a skillet and add cheese (I happened to have shredded cheese left over from pizza), deli ham slices, and pickles.
  • COVER skillet with lid or aluminum foil.
  • TURN stove on medium high heat.
  • FLIP when the bread is golden brown and cook on the other side until the other side is golden brown.
  • ADD your favorite mustard and cut on the diagonal.

I have found that if you don’t broil the inside of the bread it tends to get a little soggy. It could just be the bread that I’m using, but I only made that mistake one time. Also, the cheese substitute that I use didn’t melt very well… lesson learned.

I like some crisp plain potato chips with my grilled cheese & ham sandwich. This combination is my favorite way to eat a grilled cheese. Otherwise, I like it just with a cheddar style cheese to dip in some tomato soup.

Grateful Day – I am grateful to finally have a place to get out a little creative energy.

What do you like to put on your grilled cheese sandwich?

Thank you for listening!

 

Posted in Chicken, Pasta

Honey Pesto Chicken

Hi All,

This gluten/dairy free honey pesto chicken is such a flavorful, juicy, and sweet dish! It goes with anything, but of course I had to have mine with some noodles. It tasted like a bowl of noodle pizza!

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I put some boiling water into a bowl with the noodles from one of those Thai Kitchen noodle packet (without the seasoning or oil). When they were soft I drained them and then added; EVOO, dried oregano, red pepper flakes, diced honey pesto chicken, fresh chopped parsley, and some S/P.

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…

Honey Pesto Chicken

  • SLATHER each side of 2 chicken breasts with 4 tbsp. pesto. 1 tbsp. per side/breast.
  • SPRINKLE each side of each breast with 4 tsp. dried oregano and some S/P. About 1 tsp. per side/breast.
  • SQUEEZE 4 tsp. of local honey on each side. 1 tsp. per side/breast.
  • PLACE 1/2 of a small/chopped onion and 1/2 of a small/chopped tomato into a casserole dish and place the breasts on top.
  • PLACE the other 1/2 of the small/chopped onion and 1/2 small/chopped tomatoes on top of the chicken.
  • COVER and bake at 375 degrees until fully cooked. Flipping half way through.
  • TOP with a little drizzle of EVOO and some fresh chopped flat leave parsley.

My husband had his with some melted mozzarella cheese, olives, salsa, and pita bread. He can still eat gluten…

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This honey pesto chicken is what I saw when I looked at the chicken breast that I had in my fridge. My mind went something like this…

I need to cook this chicken before it goes bad and I already have leftover chopped tomatoes (from my BLT) and pesto (from my creamy artichoke spaghetti). I add onions to everything  and I should add something sweet to balance the tomatoes out. Oregano is my favorite spice so I gotta add that too!

Grateful Day – I am super grateful every day for the health of my family.

What is your favorite spice?

Thank you for listening!

Posted in Sides, Vegan by omission, Vegetable

Cucumber Salad

Hi All,

This refreshing gluten/dairy cucumber salad was inspired by my son. He insisted on getting an orange bell pepper when we were at the grocery store. It is his favorite color 😉 So, I grabbed an english cucumber and a red onion to make this fresh and flavorful dish.

My son has been picking from the produce isle since he was very little! I tell him to pick one item so that we can experiment and taste it when we get home. He can be a little adventurous sometimes with food.

Here’s the grocery cart he loves to push…

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Too cute!

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…

Cucumber Salad

  • WHISK 1 part apple cider vinegar, 3 parts EVOO, 1 tsp. dried dill, 1 tsp. dried thyme, 1 tsp. garlic powder, 1 tsp. local honey, and S/P.
  • CUT 1 english cucumber, 1 orange bell pepper, and 1/2 red onion; place all into the dressing.
  • CHILL for at least an hour, but preferably over night.

I usually let it sit out for at least 15 minutes before serving because the EVOO gets a little solid when chilled.

This is fantastic by itself or mixed in with a salad. You don’t even need to make a dressing if you make a little extra in the cucumber salad. I’ve added crumbled smoked goat cheese to this before which turned out really good.

I have been making cucumber salad for a very long time, but this is the first time I’ve made it with orange bell peppers. It’s really good. I usually do yellow and or red bell peppers.

Grateful Day – Grocery shopping with my son who loves to push a cart and put the items onto the conveyer belt. We have been going to our local Natural Grocers since he was a baby and he has always loved going there!

How do you enjoy your cucumber salad?

Thank you for listening!

 

Posted in Bacon, Pasta, Vegan by omission

Creamy Artichoke Spaghetti

Hi All,

This Gluten/dairy free creamy artichoke spaghetti is filled with the ultimate salty goodness!!!! I was in a bit of a food coma after this one 😉

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…

Creamy Artichoke Spaghetti

  • PRE-HEAT oven to 375 degrees and line a cookie sheet with parchment paper.
  • PLACE 1 pound of bacon slices on lined cookie sheet and bake until desired crispness. About 1/2 hour.
  • REMOVE bacon, place on a plate lined with a paper towel, cut into bite size, and set aside.
  • PLACE most of the bacon grease into a pan and turn stove to medium high heat.
  • SAUTE 1 finely chopped onion until just about tender.
  • ADD some red pepper flakes and 1 tbsp. dried oregano.
  • STIR in 1-13.5 oz. can of full fat coconut milk3/4 of a 6oz. jar of pesto, and 1-14  oz. can chopped artichoke hearts. check can sizes
  • ADD a lot of cracked black pepper and a little Himalayan salt. If you leave the bacon out of this dish you may want to add more salt.
  • COOK 1 pkg. of your favorite GF spaghetti 1 minute less than package directions.
  • DRAIN pasta and stir into sauce.
  • ADD 1-2 tbsp. EVOO, taste for seasoning, and add more S/P if needed.
  • SPRINKLE with reserved bacon and fresh chopped flat leaf parsley.

This creamy artichoke spaghetti is a little bit of heaven on Earth! Here is a photo of it after I mixed everything all together…

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I used a store bought vegan pesto, but you could always make your own. Just take the bacon out for a vegan version of this dish. Or, add some parmesan cheese if you can do dairy!

Grateful Day – I am grateful for the library. My son loves to go there and gets books and movies. I like it as well, especially thumbing through all the cookbooks!

What movie have you enjoyed lately?

Thank you for listening!