I was looking for something a little more fun then guacamole. This came out spicy, creamy and perfect for dipping veggies in.
2 Small Avocados
1 Cup Yogurt
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.
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.
2 Corn Tortillas (Fresh works best)
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.
With Hanukah and thanksgiving on the same day it was important to come up with recipes that fit both holidays. With plenty of manischewitz on hand I figured this would be a fun way to spike up my cranberry sauce.
2 lbs Cranberry Sauce
1 Cup Sugar
1 Orange – Juice and zest
1 1/2 Cups Manischewitz Wine
1 tsp Vanilla (optional)
2 Tbs Honey
1 Cup Apple Sauce
Place cranberries and wine in a pot. Turn heat on low. Add orange zest and juice. Mix well. Once liquid starts to bubble add sugar and vanilla. Cook on low, stirring regularly until cranberry are soft (about 30 minutes). Mash berries with a potato masher and then add honey and apple sauce. Continue to cook for a few more minutes . Serve cold or warm. I like my cranberry sauce with large chunks of cranberry but feel free to throw it in a food processor if you like it more smooth.
Making a holiday meal that is gluten free / paleo can be a challenge especially with many gluten eating guests. Sweet potatoes alone are great and I wanted to avoid adding all the sugar and junk. Plus I used the slow cooker to make this dish super easy.
6 Sweet Potatoes (cleaned and cut into large cubes)
2 Apples (peeled and cut into cubes)
2/3 Cup Apple Cider (fresh, not pasteurized)
1/2 Crushed Pecans
1 teaspoon Cinnamon
2 Tbs Butter (any kind)
Place all the sweet potatoes and apples in a large slow cooker. Pour in the cider and turn the heat on low. Place cover on top and cook for about 8 hours. Once done, give a good stir and mash with a potato masher. Potatoes should be very soft and easy to work with. Most of the liquid with be gone but if not then cook an addition 45 minutes with the cover off. Then using a food processor or blender process the mix until you get the consistency your looking for. You can serve at this point or our into a nice casserole dish and add a topping. Simple mix nuts, butter and cinnamon by hand in small bowl. Sprinkle topping on top and bake at 350 for ten minutes. Enjoy!
With a chill in the air I get very excited to start making soups. Recently I had a great soup at an indian restaurant and it inspired me to create something similar on my own. Packed with fruit and veggies this soups is not only delicious but also gluten free, dairy free, paleo and vegan!
14 Can Coconut Milk
28 oz Water
2 Pounds of Carrots cut in to large rounds
1 Apple Peeled and slices
5 Cardamon Seeds
1 Tbs Gram Masal Spice
1 tsp Salt
1 tsp Pepper
2 inch Ginger Piece Peeled and Slices
In a slow cooker a carrot, ginger and apple. Then add gram masala, salt, pepper and mix together. Then pour in coconut milk and water. Last add cardamon seeds, stir and place lid on top. Cook on low for 10 hours. Remove cardamon seeds and place on side. Pure soup with a handheld food immerser or blender. Place cardamon sides back into soup and continue cooking for an addition hour. Serve hot with nuts and or dried unsweet coconut on top.
Who does not love a side a fries with a good burger or sandwich. The salty, well seasoned crispy finger food that can be picked up and dipped into a mix a fun sauces. Well I am always looking for healthier alternatives. The idea of deep fried potatoes with no nutritional value is painful. My version is baked, and filled with all the good stuff. Plus the fun colors make it look great on your plate.
2 Cups Baby Carrots
1 Medium Eggplant
1/2 Cups Salt plus 2 teaspoons for seasoning.
1 Tbs Cajan Seasoning
1/2 Tbs Olive Oil
The first step is to prep the eggplant. Start by cutting the eggplant into large rounds and laying on a baking sheet. Using the half cup of salt, cover each piece, then flip and do the same on the other side. Let the eggplant sit for 45min- 1 hour allowing the salt to pull a lot of the water away. Turning the eggplant slices over mid-way is helpful.
While the eggplant sits. Slice the zucchini in half and then each side into three long pieces. Cut each strip into thirds so that you have two inch sticks. Toss the zucchini sticks into bowl. Add the carrot sticks to the bowl.
Once eggplant is done rinse each piece very well with water and pat dry. Slice each round into half inch thick strips. Add eggplant to the bowl of carrots and zucchini. Lightly mix them up by hand and coat with some nonstick spray. Add olive oil, 2 teaspoons salt and cajan seasoning. Toss everything together and then lay it all out flat and a large, foiled, well sprayed baking sheet. Baking at 450 degrees for about 30 minutes, turning half way.
As I continue to discover new gluten free recipes its important to talk about one of my favorites. Halo Halo is like a Philapino ice cream Sunday. After a recent trip to San Francisco I had a hands on cooking demonstrations on how to make some of the best Philapino recipes from Aunt Bing. Halo Halo is to good to be true and is something I always look forward too. Feel free to be creative with this one.
Ingredients: (this is a recipe to assemble a single serving)
1 Cup Snow Ice – either ice blended or run in a snow cone maker
1/3 Cup Sweet Beans- the best is to buy type if dessert beans at an Asian market. If that not available the you can slowly rehydrate beans in a sugar water solution.
1/3 Cup Jelly Cubes- This is another item easily found at an Asian market. Or make using a basic jell-o mix with half the water and set in a shallow baking pan . Once set, cut into cubes.
1/2 Cup Ube or Jack Fruit Ice Cream- this can be substituted for mango ice cream if needed.
4 Tbs Condensed Milk
2 Tbs Rice Cereal
Start by finding a fun clear glass. Place ice on bottom for the first layer. Next, place beans and cubes of jell-o as second layer. Then pour condensed milk on top. Top ice layer with scoop of ice cream. Finally sprinkle with rice cereal for a touch of crunch. Serve immediately and enjoy!!!!
Fall is my favorite season of the year. I love the weather, the foods, apple picking, the colors of the trees. Every year Jay and I make it a point to have one full day doing fall fun things. This year we went to a scarecrow festival, wineries and apple picking!! With the ten pounds of apples and the gallon of cider we returned with be prepared for a lot of apple related recipes. Since the weather is still warm I came up with this one. A super easy treat the whole family will love.
2 Cups Apple Cider
All you need to do is toss cold apple cider into your ice cream maker and run for about 10-15 minutes.
If your don’t have an ice cream maker then freeze the cider in ice cube trays. Place frozen cups in a blender and blend until they form a snow.
Optional – For adult, pour over 1 oz of rum to slush for a festive cocktail.
This is a great an fancy dessert that served cold is a great ending to any meal and is low carb. With apple season in full swing its time to get creative!
1 Cup Ricotta
2 Tbs Rose Water or 2 tsp Vanilla
3 Tbs Powder Sugar
2 Green Apples
1/3 Cub Crushed Nuts
Start by mixing cheese, rose water, sugar, nuts and zest of lemon. Slice apples in to round removing any seeds. Cover each piece of apple with lemon juice. Chill everything and serve with apple being the base and placing a large spoon of cheese on top. Garnish with extra nuts.
I have recently learned that blue cheese is something that not everyone likes but I grew up loving it from a young age. I can’t think of anything better then blue cheese dressing when enjoy a big plate of chicken wings. But unfortunately blue cheese dressing is always hit in fat, calories and sometimes not gluten free. My version is just as good, if not better, but slimmed down.
3 oz Crumbled Good Blue Cheese
2/3 Cup Greek Yogurt
1 Tbs Wine Wine Vinegar
Salt and Pepper to Taste
Mix everything together well. Consistency depends on presence. If you want it smooth mix and mash well. I prefer lumpy so I just combine everything and leave it alone. Allow flavor to come together in the fridge for at least an hour. Serve with veggies, on salad or with wings.