Split Pea Soup

After the holidays my freezer tends to fill up with random leftovers. I found a ham hock and was inspired. This is a super easy soup in the slow cooker.

Ingredients-

6 Cups Water – Will need more later

1lb Bag Dry Split Peas

2 Bullion Cubes (gluten free, all natural)

3 Carrots Diced

1 Ham Hock or Smoke Turkey Neck

1 Pound Diced Ham

1 tsp Garlic Powder

Salt

Pepper

Start by rinsing peas and pour in the slow cooker. Add carrots, garlic powder, salt and water. Mix well and then add ham hock. Place lid on top and cook on low for 10 hours. Remove hock and mix well, pea should easily combine.  Take meat off hock and toss in soup.  Add more water if needed to get consistence you want. Finally add the remaining meat and heat on high for 30 more minutes. Enjoy!!!!

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Herb Pork Chops

Living in the italian market allows me to say that I have “a guy” for an ingredient I need! When it comes to butchers I have a guy for anything I’m craving. Last week I walked into the butcher and said give me something good. He recommended some amazing pork chops. Seems simple but these were something special. He recommended a great recipe and they came out incredible. I felt the need to share. 

Ingredients:

4 Thick Pork Bone In Pork Chops

1 tsp Salt

1 Tbs Sage

1/2 Tbs Thyme (crushed or chopped)

1 Tbs Oregano

1 Tbs Parsley

1 tsp Garlic

 

Start by salting each side of the chop. Place them on a plate and allow they to sit for a 15 minutes. In a ball mix all the remaining herbs and spices. When ready coat reach side of the pork chop with seasoning mix. Place on a foiled baking sheet and place in broiler on high. Chops will splatter so keep distance from flame. Cook on high for about 6-8 min each side. You want the coating to be golden and the inside to hit 150 degrees. I actually served this with escarole that I sautéed with drippings I from the chop.  Enjoy!

 

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Shepherds Pie

Last week I was in Boston walking around in the snow and cold. On every other block was a really fun looking Irish Pub. All day I was craving a hot traditional Irish stew of some kind. We finally found a menu that has a sampler with shepherds pie, cottage cheese pie and beef stew.  Once I was ready to order the waitress explained they all had wheat in them. So instead I went with a bun less burger. I really wanted a good shepherds pie so I needed to make it my self and figured I would make a paleo version while I was at it.

Ingredients –

1-Pound Ground Beef

1 Can Peas

2 Carrots  (Diced)

1 Onion (Diced)

4 Tbs Ketup (paleo version on my blog)

1 Tbs Worcestershire Sauce (optional)

1 Cup Diced Mushrooms

Salt

Pepper

Topping:

4 Cups – Mashed Squash or Cauliflower  (fully cooker and cooled)

 

Start by browning onions and carrots over medium heat with salt and pepper. Once onion is translucent toss in meat. Brown meat slowly while mixing in with carrots and onion. While meat is cooking add ketup and Worcestershire sauce if using. Mix well and then add mushrooms. Cook for a few minutes and finally toss in peas mixing in gently. Using small baking dishes, fill half way with meat mixture. Top with a thick layer of topping. Place in the oven at 350 degrees for 10 minutes. Finally broil on high for 3 minutes to help brown the top. Enjoy!

 

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Banana Crunch

Warm dessert that can be made in minutes area a great ending to a busy day. Looking for something easy, sweet and gluten free then your in luck. Give this a try.

Ingredients- 

2 Corn Tortillas (Fresh works best)

1 Banana

3 TBS Butter Melted

1/2 Tbs Brown Sugar

1 Tbs White Sugar

1 tsp cinnamon

Start by mixing butter with white sugar and cinnamon. Using a brush, coat both corn tortillas very well on each side with the butter mix. In a separate bowl, mash banana and combine with brown sugar. Place half the mix on each tortilla and roll. In a pan add remaining butter mixture. Place the two rolled corn tortilla in the pan seam side down. Heat over low heat and rotate after a few minutes. Cook until outside is evenly brown and crispy. Remove from pan and serve hot with ice cream or whipped cream.

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Pizza Soup

I am always cooking for fun and kid friendly meals that are healthy. Packed with veggies but fun to eat.

What can be better the soup that taste just like pizza.

 

Ingredients:

15 oz Tomato Pure

12 oz Jar Pizza Sauce

1 tsp Salt

15 oz Water

1 Cup Milk

1/4 Cream Cheese

2 tsp Sugar

1/2 Tbs Oregano

1/2 Tbs Parsley

1 tsp Garlic

 

Place everything in a slow cooker on high four 4 hours. Whisk well every hour to help blend together. Serve with grated mozzarella on top.

 

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Guilt Free Cheese Sauce

During the summer I lead a kitchen for Camp Celiac. Feeding 200 kids gluten free and kid friendly food on a budget can be a challenge. Well one day I has making a good cheese sauce for some pasta and the kids could not get more excited. Even the non gf councilors were taking sauce to go. At home I want to make a skinny version and cut the fat and calories. With super bowl time around the corner this will sure be a hit.

Ingredients:

2 Tbs Light Butter

1 1/2 Tbs GF All Purpose Flour

2/3 Cup Low Fat Cheddar Cheese

1/2 tsp Salt

1/2 tsp Sugar

1/2 Pepper

1 Cup Skim Milk

1 Hot Pepper Diced (optional)

1/2 Salsa (optional)

Make this right following the process is important. Start by melting the butter in a sauce pot. Once melted add the flour and stir with a whisk until combined. After this cooks for a few seconds it’s time to add the milk.  Over medium heat whisk the milk and flour until smooth and milk begins to bubble. Now add salt, sugar and pepper. Mix together can the. Add the cheese slowly continue to whisk as you go. After a few minutes cheese will melt and start to mix in well with milk. Low heat and cook until well combined and sauce begins to get think. This will not take long but continue to whisk to prevent cheese from burning on the bottom.  Serve hot with chip or veggies. Enjoy!

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Apple Cider Salad

I think living gluten free automatically makes you a salad expert. It is common that salads are sometimes the only option eating out at places on the run. I have a pizza place not far from me that make one of the best salads in town so I absolutely had to replicated it.

 

Ingredients:

 

1 lb Spring Mix

1 Apple sliced into thin slices

Candy walnuts (make sure gf)

4 oz Blue cheese or Gorgonzola

1/3 Cup Dry Cranberries

2 Celery Stalks thinly sliced

 

Dressing:

1/4 Greek Yogurt

3 Tbs Apple Cider

1 tsp Balsamic

Salt and Pepper to taste

 

In a small bowl whisk at the dressing ingredient together and set aside.

In a large salad bowl toss greens, cranberries, apple and celery together. When your ready to serve add a few tabel spoons of dressing at a time and continue to combine. Top with nut and cheese.

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Roasted Branzino

Branzino is the one of the most wonderful fishes available. You can often find it as a special in many restaurants. Normally comes whole from the grill. Randomly on a Monday night I was craving a good meal so I ran to market and got two beautiful Branzino’s and came up with a quick recipe for a very special weeknight meal.

 

Ingredients:

2 Whole Branzino Fish that have been de-scaled, insides removed and rinsed well.

1 Lemon

1 Onion

1 Bunch Parsley

2 Tbs Olive Oil

Salt

Pepper

 

Start by using a knife and making sure the fish is sliced well inside. You may need to cut a little deeper in the tail and head. Then sliced onion and lemon into rounds. On a large foiled and oiled baking sheet lay down all the onion pieces and hand full of parsley. Take each fish and oil the outside well. Then sprinkle with salt and pepper all over. Place the fish on top of the parsley and onions.  Inside each fish gently lay 2 lemon round and a few springs of parsley. Bake at 425 degrees of 30 minutes. Then place under broiler for a few minutes to make the skin nice and crispy. Serve the fish whole with a side of steamed veggies.

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Guilt Free Mushroom Gravy

I work in a town called Kennet Square PA which is also known as the mushroom capital of the country. Everything around town is mushroom themed. They even have an annual mushroom festival and mushroom ball drop for new years. Well I  was given a blend fresh very selective mushrooms and decided to be creative. Jay loved porcini sauce so I wanted to make a less guilty version.  He had it over gluten free pasta and loved it.

Ingredients:

4 Tbs Butter

1 Tbs Olive Oil

½ White Onion  (sliced)

4 Cloves Garlic (sliced)

1/3 Cup Chopped Parsley

½ Cup White Wine

1 Tbs Corn Starch

½ Cup Fat Free Half and Half

¼ Cup Skim Milk

1 ½ Pound Mushrooms ( I like to mix up different kinds)

Salt and Pepper to taste

Start by sautéing onions and garlic in oil and half the butter.  Once they start to brown and become translucent chop mushrooms and add to pot. Cooking over medium heat add the remaining butter. Add salt and pepper to taste. Next slowly add the wine, stir and increases heat a bit.  Add  half and half and skim milk, bring to a simmer. Place corn starch in a bowl  and water a small amount of hot water, mix well to make a slurry.  Add the slurry but avoid any clumps of corn starch that may have formed.  Stir mixtures, low heat and cook with lid on for about 5 minutes. Then remove lid, add parsley and stir. Cook an addition 5 more minutes and then serve hot on pasta or rice. Enjoy.

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French Toast Casserole

French toast casserole makes an easy brunch item to feed a crowd. Plus gluten free bread seems to work better then others. Feel free to customize it, add some fruit, chocolate chips or what ever you would like.

Ingredients-

1  Large Loaf 40 oz Gluten Free Bread (Cut in-to cubes)

8 Eggs

3 Cups Whole Milk

2 tsp Cinnamon

1/2 Cup White Sugar

2 tsp Vanilla

2 Tbs Maple Syrup

1 tsp Salt

Topping –

1/3 Cup Butter

1/4 Brown Sugar

2 tsp Cinnamon

In a large bowl start by whisking milk, egg, vanilla, maple syrup, white sugar and salt together. Add the bread cubes and mix together well but gently with out breaking the bread. Allow mixture to rest for an hour. Pour into large, well sprayed casserole dish. You can either cook right away or wrap it up and place in fridge. When ready to bake mix softened butter, sugar and cinnamon together by hand and place dollops of the butter mixture on top. Bake at 350 degrees for 20-30 minutes. Until top is golden brown and no liquid remains. Serve hot with a side of syrup.

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