Roasted Red Pepper Spread

At the cafe I am always looking for new ways to spike up a sandwich. Last weekend I was playing around with some seasonal peppers.

Ingredients:
2 Red Peppers ( or one jar roasted peppers drained)
8oz Cream Cheese
1/4 Cup Parm Cheese
1 Tablespoon Honey
1 Teaspoon Salt

To Roast Peppers:
Start by roasted whole peppers on the grill or in the broiler until black. Remove peppers from heat and let them cool. Remove the burnt skin hand. Do not rinse. Remove the stem and seeds. Slice peppers into strips.

Spread:
Place roasted pepper in food processor. Add cream cheese, parm cheese, salt and honey. Blend in food processor well.

Remove and chill in refrigerator for 20 minutes to firm up. Serve on sandwich with turkey or grilled veggies. Also works great as an appetizer on toasted bread or crackers.

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Marinaded Mushrooms

Marinaded mushrooms are easy to find on any olive bar or in a jar with other italian speciality foods. They are super easy to make and fun to serve. Try this one at your next party.

Ingredients:

2 pounds button mushrooms cleaned
1 Tablespoon Salt
1 Tablespoon Tamari (gf soy sauce)
1 Tablespoon Wishchester Sauce
1 Tablespoon Olive Oil
2 teaspoons dry parsley
1 Tablespoon Honey

Start by cutting the mushrooms into 4-6 pieces depending on how big they are. Place the mushroom in a pot of water with the salt. Bring the water to a simmer and cook for about 5 more minutes. The mushrooms will start to get soft and a bit darker. Gently strain the mushrooms and pour in to a bowl to cook for 30 minutes. In a separate bowl mix together all remaining ingredients to make marinade. When ready pour marinade over mushrooms and mix gently. Serve cold or at room temp.

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GIVEAWAY – Mexican Party in a Bag!

I think this is my first official giveaway!!! This is a great one. An entire Mexican feast that can be mailed frozen directly to your house.

I have done a review about Del Real products before and the options they have are great. Del Real Foods offer authentic taste using the freshest ingredients, most of which are locally sourced. Gluten free and trans fat free, Del Real Foods are cooked over an open-kettle.

They now have a new option available called “Party In A Box” featuring Del Real highlights like carnitas, tamales and the newest delicious addition: pork al pastor pupusas. The Party In A Box will also include a Del Real cooler roller bag and water bottle. I love having spur of the moment get-togethers, and have something like this on hand is sure to be a hit. My favorites are the carnitas and the pupusas. Plus everything comes pre-packaged individually, and if weeknight meals are a challenge for you this one box can easily be broken down to 6-8 meals.

The best part is this company is for real. The food is authentic and natural. A family business based in CA, with a mission to share authentic flavors with healthy food, all while supporting sustainability and the community.

Here is the deal. Do the following by October 21th. The winner will be choose at the random. Prize is the entire party in the bag shipped to your home free of charge.

Rules:
1- Like my fan page https://www.facebook.com/GuiltFreeFoodieCutie
2- Share a guilt free foodie post of your choice on facebook
3- Comment below with what you would use the “party in the box” for

Good Luck

About Del Real Foods:

Founded in 2003 and headquartered in California, Del Real Foods is a family business committed to preserving the rich gastronomy and traditions of Central Mexico. Designed to satisfy all palates and promote healthy eating, Del Real Foods refrigerated products offer authentic taste, using the freshest, locally sourced ingredients and cooked with traditional methods for an enhanced dining experience among family and friends.

For more information, visit: http://www.delrealfoods.com/

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Stewed Okra

I recently started loving okra. My mom always hated it so I never had it growing up. It reminds be of a giant green beans in a way but super juicy. It has slime like texture inside which takes some getting use to but when cooking with it that liquid really helps thicken any sauce naturally. This is one of Jays favorite veggie dishes so I make it a lot in the fall when Okra is in season.

Ingredients:
1 Pound Fresh Okra
1 Tablespoon Oil
1/2 Cup Tomato Sauce (can also be crushed tomato)
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/3 Cup Wine / Hard Cider or Water

Start by washing the okra and cutting into 1/2 inch size chunks. Add oil to pan and heat. Toss in Okra, salt, pepper and cook over high heat for 5 minutes on high. Add wine or cider and lower heat to medium. Now add tomato sauce and mix gently. Cook for another 10-15 minutes over medium heat until sauce thickens and okra becomes soft. Serve hot as a side dish with any protein.

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Simple Harvest Soup

I went apple picking over the weekend and now have a case of amazing local apples. It’s a perfect day to make my first soup of the season.

Ingredients:

1 small onion chopped
2 large apples (smoke house work best
2 small sweet potatoes
1 Tablespoon olive oil
1 Tablespoon Honey
1 teaspoon salt
1 teaspoon pepper
4 Cups Broth (chicken, beef or veggie)

Pour oil into a medium size pot. Turn heat on and add onion. Allow onion to cook a few minutes or until they begin to become transparent. As onions cook peel and chop apples and sweet potatoes into large chunks. When onions are ready add sweet potatoes, apple, salt and pepper. Stir and continue to cook together for five minutes. Then add broth. Bring to a boil and then lower flame to a light simmer. Place cover on pot and cook at this temp for 1.5 hours. Now shut heat off and either purée with food processor or blender until soup is smooth and creamy. Cook uncovered for another ten minutes. Serve hot.

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Red Quinoa Salad

Quinoa really is a super food. Treat it like rice but it has 9g of protein. It is good on its own or as a side.

Ingredients:

1 cup red quinoa
1 cup cherry tomatoes sliced in half
2 cups Water
1/2 cup cilantro
1/2 Lime

1 Tablespoon Olive Oil
Salt and Pepper

Cook the quinoa as instructed. I prefer 1:2 ratio. For every one cup quinoa I use two cups water. Once cooked let cool in large bowl. Add cilantro, tomatoes, olive oil and lime. Toss well and serve.

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Chebe Pizza Pockets

Chebe bread mix is very versatile. My boyfriend loves pizza pockets so making a gluten free version seemed natural.

Ingredients:
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
3/4 Cup Light Mozzarella Cheese Shredded
1 Cup Parmasan Cheese
2 Eggs
¼ Water
1/2 Tablespoon Garlic Powder
1 Cup Pizza Sauce

Start by making the dough mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the parmesan cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.

Now separate the dough into 10 equal pieces. Line a baking sheet with parchment paper and by hand try to make a flat rectangle / oval shape out of the dough. On top of one half the rectangle place ½ a tablespoon of sauce and a pinch of mozzarella cheese. Fold over the side with no topping and seal the edges. *Hint: Do not over stuff or have sauce on edges, otherwise pockets won’t seal well.

Place each pocket on the baking sheet. Bake at 375 degrees for about 15-20 minutes until they start to brown. Remove and let cool before removing from tray.

You can also freeze the pocket for a quick and easy after school lunch. Just reduce cooking time to 10 minutes. Freeze in an zip-lock bag. When you’re ready to re-heat place each one on a foiled sheet and bake at 400 degrease for 10 minutes.

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PB&J Dippers

Another great chebe mix recipe.Great for breakfast or lunch. Fun for kids to make and eat.

Ingredients-
1 Package Cinnamon Bun Chebe Mix
3 Tablespoons Peanut Butter
2 Eggs
¼ Milk
1 Cup Jelly or Jam

Start by mixing Cinnamon Bun Chebe Mix with peanut butter, eggs and milk. Separate and roll the dough into 16 individual oval pieces. Place each piece on a lined backing sheet. Bake at 375 degrees for 12 – 15 minutes until they start to brown. Allow to cool and serve with your favorite jelly or jam.

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Pizza Lunchables

I am a huge fan of chebe bread mixes. I love what the company stands for and how they are willing to support camp celiac in any way. All of the mixes they make are amazing. Really easy and unique to play with. My next few posts with be a new set of chebe recipes I came up with.
I always loved lunchables as a kid making this fun to come up with.

Pizza Lunchables

Ingredients:
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
2 Cups Light Mozzarella Cheese – Shredded (Divided into two separate 1 cup portions)
2 Eggs
¼ Water
1/2 Tablespoons Garlic Powder
1 Cup Pizza Sauce
10 Pepperoni Chopped Small

Start by making the bread mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.

Now separate the dough into 16 equal balls. Place the balls on 2-3 baking sheets lines with parchment paper and well spread out. Gently push down each ball to form mini pizza rounds. Sprinkle all the rounds with garlic powder and bake at 375 degrees for about 15-20 minutes. Remove and let cool.

While bread is baking, you can prepare the remaining ingredients. Split the tomato sauce into four ¼ cup portions and place in containers that can travel. Do the same with the cheese and pepperoni. Once the mini pizza crusts are complete, place four in four separate containers along with a sauce, cheese and pepperoni container along with a small spoon. Keep in a cold lunch box and once lunchtime comes around you can make your own mini pizzas.

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Party French Toast Casserole

French toast casserole is easy to make. I wanted to take the basic recipe and kick it up a bit. I made this for camp and the kids went crazy. It may not be guilt free but it a fun gluten free treat that everyone your next brunch will love. Prepare the night before and simple bake the morning of.

Ingredients:
8 Large GF Muffin (any flavors mixed it up)
1/2 Loaf of GF cinnamon raisin bread
2 Cupcakes -optional
2 Cups Whole Milk
2 Eggs
1 Cup Half and Half
2 teaspoon vanilla
1 teaspoon cinnamon
1/4 Cup Powder Sugar
5 Tablespoon Butter

Cut up all the bread and muffins into large chunks and place in a big bowl. In a separate bowl mix whisk milk, half and half, vanilla, cinnamon, eggs and powder sugar. Pour the liquid into the bread chunks and mix by hand gently. Place the mixture in a big well sprayed casserole dish and allow to sit covered in the fridge over night. When you ready to bake, uncover and dot the top with butter. Bake at 350 degrees for about 25-30 minutes until top become golden and liquid is absorbed. Serve hot and enjoy!!

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