Cilantro Chutney

Chutney makes for an incredible dipping sauce for any meal. Full of flavor that pops. Chutney recipes can be creative. This one is easy to whip up in a crunch.

Ingredients:

1 1/2 Cups Fresh Cilantro

1 Clove Garlic

1 inch cube ginger grated

1/2 tsp salt

1 Tbs honey

1 small thai chili or half a jalapeño

Juice of 1 lime

2 Tbs Water

Place everything in a small food processor and blend until a paste forms. Feel free to keep out chili if you want to keep it mild.

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Sloppy Joe Pie

I had a pound of ground meat and wanted to do something different. I played around with a few ideas and I was craving my famous sloppy joes recipe. This was a great spin, easy to make and an fun kid fav.

Ingredients:

Filling-
1 lb ground meat. ( I like lean beef but you can use anything)
1 Onion Chopped
2 Cloves Garlic Chopped
16 oz Crushed Tomato
2 Tbs Bbq Sauce
1 Tbs Worcestershire Sauce
2 Tbs Mustard
1 Tbs Honey
1 tsp Salt
1 tsp Pepper

Topping
1 Cup Corn Meal
1/2 Tapioca Flour
3 Egg
1/4 Cup Almond Milk
2 Tbs Honey
1 tsp Baking Soda
2 tsp Balsamic
1 tsp Chili Powder
1/2 tsp Salt
2 Tbs Butter (room temp)

Start with the filling by sautéing onions and garlic in a large well greased pan. Once brown add ground meat, salt and pepper. Cook over medium heat for about 5 minutes until mean is almost full cooked. Add tomato, honey, mustard and Worcestershire. Cook for another ten minutes until liquid starts to reduce. While the meat cooks, move to the topping. In a large bowl mix together the corn meal, tapioca, salt and baking soda. Once mixed add the remaining wet ingredients. Allow the mixture to sit for a few minutes.
Once meat is done pour as an even layer into a square casserole dish. Then pour the topping on top slowly and evenly. Topping will seem a bit fluid but it will come together.

Bake at 375 degrees for 30 minutes until top is golden and firm.

Enjoy!

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Masala Cauliflower

I could eat indian food all the time. It is easily gluten free and paleo which is great. My favorite part about indian food is that its packed with flavor and veggie dishes. Making indian food at home is easy and fun. You can use this recipe on any mix of veggies.

 

Ingredients:

1 Small head of cauliflower

4 Carrots

2 Tbs Gram Masala Spice Blend

Cooking Spray or Oil

Start by cutting cauliflower and carrots into large pieces. Place into large bowl and toss with oil or spray. Add spice blend and toss well. Spread on a large foiled cookie sheet. Roast at 500 degree for 20 minutes.

 

If you can’t find the spice blend try making your own with cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg.

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Champorado

Every Valentines Day Jay always surprises me with a wonderful well planned meal. Always multiple courses, exotic, unique and excellent. This year the theme  was Mexican and Philippino fusion. He nailed it and the whole meal was amazing. For dessert he made this very special philppino chocolate pudding and it blew me away. In the states we have very few rice based treats but in other cultures rice can be used in many sweet options.

Ingredients:

3/4 Cup Dry Sweet Rice

2 Cups Water

2 Tbs Brown Sugar

1/2 Evaporated Milk

Topping

6 oz Bitter Sweet Chocolate

1/4 Water

Start by placing rice and water in slow cooker. Allow it to cook for 5 minutes and then stir in sugar. Cook until rice machine says its complete and rice is thick, sticky and not watery. When rice is done remove from rice cooker and give it about 10 minutes in fridge to cool. In four small bowls place equal parts of the evaporated milk. It should be about 2 Tbs in four separate glasses. Add equal amounts of cool rice to each bowl and place in fridge.

Now to make topping. Stat by chopping up the chocolate into small pieces and placing in box. Add water and heat. Heat over medium hight heat mixing slowly until chocolate is melted and thick sauce is formed.  Pour sauce over rice and cool the whole thing for at least an hour in fridge. Serve Cold.

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Baba Ghanoush

This is a recipe that has been passed down in my family for a long time. My dad use to tell me story’s of my grandma making it for him as a child in Isreal. I have never been able to get it just right but at least it’s close.

Ingredients:

2 Eggplant

6 Garlic Cloves

2 Tbs Tahini Paste

1 tsp Salt

1 Tbs Oil or Spay

Start by cutting each garlic cloves into about 3 large slices. Then using a pairing knife make a bunch off deep gashes in each. Shove a chuck of garlic in each slit. Spread oil or spray the eggplant all over. Place the eggplant on a grill or under a broiler turning every few minutes until each side is blackened and soft. Once the eggplants are fully cooked and soft peel off the skin. Place the inside of the eggplant in a food processor and mix it up well. Add the tahini and salt and pure. Serve cold or warm.

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Spicy Avocado Ranch Dip

I was looking for something a little more fun then guacamole. This came out spicy, creamy and perfect for dipping veggies in.

Ingredients:

2 Small Avocados

1 Cup Yogurt

1/2 Lime

1/2 Cup Fresh Cilantro

1/2 tsp Salt

1/2 tsp Garlic

1 tsp Oregano

1 tsp Parsley

1 tsp Sugar

1 Jalapeño Diced ( leave seed if you want extra spice)

 

Using a food processor mix together avocado, cilantro, lime and jalapeño. One mixed well add yogurt, salt, garlic, parsley, oregano and sugar. Pure until smooth and serve cold.

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Paleo Hash

Looking for breakfast sides can be a challenge if you are avoiding bread and potatoes. I always keep cabbage on hand for a simple substitute. Hash is always a classic side so my version is a great replacement.

Ingredients:

2 Cups Shredded Cabbage
1/2 Small Onion
1 Tbs butter or oil
Salt and Pepper to Taste
1 tsp Paprika
1/4 Cup Water

Start by cooking the cabbage down in a pan with water. I just put the lid on cook on a low to medium flame and stir every few minutes. Once it’s soft and more translucent drain from water and set aside. While cabbage is cooking you can slice the onion thin and add to a hot pan that was pre heated with oil or butter. Cook onion until it starts to brown. Now add the cabbage, paprika, salt and pepper. Continue to cook until it is all lightly browned. Serve with eggs for an easy breakfast.

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Pineapple Pork

One of Jays favorite foods is BBQ pork and I wanted to replicate it in a fun way for the bakery. This recipe is supper easy and would be great in taco’s or on sliders.

Ingredients:

2 Pounds Pork Tenderloin
1 Bottle BBQ Sauce
1 Can Diced Pineapple (separate juice from pineapple)
1 tsp Salt
1 tsp Pepper
1 tsp Onion

Start by coating pork with salt, pepper and onion. In a bowl mix BBQ sauce with pineapple chunks and about half the juice. Put both the pork and sauce in a slow cook and look on low for 8 hours. Then remove lid and pull meat apart with forks. Allow sauce to thicken by continuing to cook on high with out the lid for about 30 mintues.

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Addictive Chocolate Burst

I was recently asked to do a Valentines special for a local network. I was having fun coming up with recipes and this one great! Warning it is addictive!

Ingredients:

9 Cups Gluten Free Chex Mix
3 Tbs Butter
1 Cup Chocolate chip’s
2 Cups Powder Sugar
1 Pack Sugar Free Jello Mix ( I used strawberry but any one would work)

Start by melting chocolate and butter in a bowl in the microwave. Pour melted mixture on top of Cereal and mix well very gently. This next step is great for a kid to do. In a large container with lid or a big zip lock bag pour the whole packet of Jell-o mix and all the sugar. Shake the sugar mixture and then add all the chocolate covered cereal. Shake..Shake…..SHAKE! Until every chocolate morsel is covered.

I apologize about the image, this stuff was so good we all ate it to fast to take a picture. Fell free to change up the chocolate type and jello flavor for a fun combo. Like white chocolate and lime, milk chocolate and orange or even raspberry and dark chocolate. Have Fun!

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Turkey Pot Pie

With so many left overs in the fridge I have been playing around with some great new recipes. This is a great recipe to make in advance and have ready for a great comfort dinner. Plus and gluten free pot pie is a hard find and this is a great alternative.

Ingredients:

3 Cups Chicken Broth

1/2 Onion Sliced

2 Carrots Sliced

1 Stalk Celery

2 Cloves Garlic Sliced

2 Cups Chopped Roasted Turkey

2 TBS Corn Starch

3 TBS Left Over Gravy

1 OZ Red Wine

1 tsp Thyme

1 tsp Sage

Salt and Pepper

Place carrots, onion, garlic and celery in sprayed pot and cook on low until onions are translucent. Add both, thyme, sage, salt and pepper and heat until boil. Once boiling lower flame, add turkey and wine and simmer for ten minutes. Place corn starch in a little bowl and add some of the hot broth to make a thick liquid. Pour the liquid into the broth and continue to stir and simmer. Add gravy and cook until it all becomes a thick soup. I stored the soup in the fridge over night to make sure it firms up a little more.

The next day I placed the soup into two two small casserole dishes. Topped it with left over mashed potatoes. Spray the top well to prevent from burning and bake at 350 degrees for 45 min.

Enjoy!

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