Farm to Fork

I found this infographic so interesting and yet so horrible. To access the original web page at healthychild.org click here.

Saturday Brunch

Gluten Free Bottom-of-the-fridge Pizza

Gluten Free Week Night Pizza

One of my most proud culinary creations happened when, after standing in the middle of the kitchen (at 5pm) asking myself "What should I make for dinner?... WHAT should I make for dinner?!" All the while sensing that the ones I love most were plotting mutiny because dinner was not underway. So, I quickly pulled out a Bob's Red Mill Gluten Free Pizza Crust mix and got it started. While it was resting I went diving into the produce drawers of the fridge. I pulled out, yellow zucchini, red & yellow pepper and white onion.  Then I minced some fresh garlic into olive oil to set for a bit.  I brushed the dough with the garlic infused olive oil and par baked it.  Once it was finished I smothered it with mozzarella, zucchini, peppers and onion.  Finally I dabbed the remaining olive oil on top the veggies and back in the oven it went.  At the very last I crushed some dried basil over the top and served! It was delicious!  Thank God & Bob's Red Mill for preventing civil war at the Severns house!

Grain Free Valentine Treats

It was fun to make two recipes that would ultimately end up as hearts for my loved ones.  The top heart in the photo is a graham cracker, which I have already posted the recipe for. The second one is a very yummy carrot raisin cookie that I LOVE!  The original recipe came from Bob's Red Mill but I feel that I have altered it enough to call it my own.

Carrot Raisin Cookies

1/2 cup coconut oil, melted
1/2 cup honey
1 1/2 cup water
1 cup organic amaranth flour
1 cup organic coconut flour
2/3 cup arrowroot starch
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2 tsp vanilla
1 cup grated Carrot
2/3 cup Raisins

Preheat oven to 350°F. Lightly grease a cookie sheet, set aside.

Combine all of the wet ingredients and set aside. In a separate bowl sift flours and dry ingredients. Add wet ingredients to dry ingredients and mix well. If needed, add a bit more water to batter in order to make it moist (coconut flour will absorb a lot of liquid during baking).  Fold in raisins and grated carrots.  Use either a mold (like the heart in photo) or scoop out mounds onto a cookie sheet and flatten slightly.

Bake 12-15 minutes, until cookies are lightly brown. Remove from oven and place on wire rack to cool.

Grain Free Hot Cereal

Oatmeal is something that I knew we would miss in a grain free lifestyle.  When I looked around online for an alternative I wasn't happy with what I found so I combined ideas from 2 or 3 different recipes and made my own.  The first time I made it I didn't know what to expect from my family. I was so happy when everyone MMMM'd and YUUUUMM'd their way through breakfast and then wanted more!

Grain Free Hot Cereal
Yield: 4 servings

1 cup almond meal
1/4 cup ground flax
1/4 cup chia seeds
1 cup coconut milk
1 tsp vanilla
2 Golden Delicious apples, peeled and chopped
1/2 cup raisins
1/2 tsp cinnamon
1/2 cup apple cider

Put apples, raisins, cinnamon and cider in a small sauce pan on medium heat, stirring occasionally.  In a medium sauce pan mix almond, flax and chia seeds. Pour coconut milk and vanilla over the mixture and mix well.  When apples are just tender, remove them from heat and place the almond mixture on the heat. Pour apple mixture into the almond mixture. Heat just until warm, it does not need to cook. Serve immediately with your choice of milk poured over it.

Bolognese a la Rachael and Rachel

There have been a few requests for this recipe since I posted this photo on FB.  This is gluten free Bolognese over carrots and zucchini with homemade mozzarella sticks.  I must confess that this is mostly Rachael Ray's recipe but I take many liberties with it so I thought it would be fair to share the title.

Bolognese a la Rachael & Rachel 
Note: I do not put carrot in the sauce when I am serving this over carrots & zucchini.
Serves 8 (generously)

1 T Olive Oil
4 cloves garlic, crushed
1 bay leaf
1/4 pound diced pancetta
1/2 pound bulk hot Italian sausage
1/2 pound bulk sweet Italian sausage
1 pound ground beef, or 1/2 ground beef and 1/2 veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup dry red wine
1 cup beef stock
28 ounces chunky-style crushed tomatoes
A handful of flat leaf parsley leaves, chopped
1/4 teaspoon allspice
Coarse salt and black pepper to taste
Grated Parmesan cheese, for topping
4 zucchini's & 6 carrots, sliced to your preference

In a deep pot over medium-high heat, add the olive oil, garlic, bay leaf and pancetta and brown for 1 minute. Add the meats and brown, crumbling them for five minutes.

Add carrot (if using), celery and onion. Cook the vegetables with the meat for five minutes and add the wine. Cook for 1 minute; add the stock and tomatoes to the pot.

Stir in most of the parsley and the allspice and season the sauce with salt and pepper. Bring the sauce to a boil, reduce the heat to medium-low and cook for a minimum of 10-15 minutes or all day.

When you are ready, plate steamed or roasted veggies and cover with sauce, top with a sprinkle of the remaining parsley and lots of cheese.

Once again, I have found a recipe that looks good and altered it considerably.  This recipe idea came from WellnessMama.com.

Homemade Mozzarella Sticks

Half a pound of mozzarella cheese, cut into sticks
2 eggs
½ cup (or more) of almond flour
1 tsp of Italian seasoning
½ tsp salt
1-2 cups olive oil

At least 3-4 hours before, put cheese sticks in the freezer.Once cheese is completely frozen, crack eggs into a medium bowl and beat with about a teaspoon of water. Combine the almond flour, Italian seasoning and salt in a shallow bowl. Put the oil in a small pan so that it is about an inch deep,heat on medium high. The oil must be hot before the cheese goes in. Remove the cheese from the freezer and dip the cheese in the egg mixture, then in the almond flour mixture, then back in the egg mixture and repeat until well coated. They need to be coated completely so they seal. Drop 3 or 4 at a time into the heated oil for a couple of minutes until they are starting to brown, then carefully remove. Remove them with a slotted spoon. You don’t want to squeeze them with tongs or poke with a fork, as the cheese will escape. Repeat these steps with the remaining cheese until all is cooked. Serve immediately.

Our First Few Grain Free Fav's

Homemade, grain free Graham Crackers & they are delicious!  With 3.5 grams of protein and 3 grams of fiber for each one they are great for adding to the kids lunches.  They are simple to make, I think next time I'll double the batch since we all like them so well.

Grain Free Graham Crackers
This is my recipe I revised from DeliciouslyOrganic.net
Note: You can substitute the molasses for honey if you can’t consume molasses. If you use this substitution the crackers will be a bit softer.
Yields: 16-20  2 x 2” crackers.


2 cups almond flour
1/4 cup coconut flour
3/4 tsp unflavored gelatin
2 T honey
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
6 T cold unsalted butter, cut into 1/4-inch cubes
3 T unsulphured molasses (or honey)
3 T whole milk or coconut milk
1/2 tsp vanilla extract

Preheat the oven to 350° F and adjust rack to middle position. Place flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet). Dust the top of the dough with a little coconut flour. Using a rolling pin, roll the dough out until it’s a rectangle about 14 x 11 inches and about 1/8-inch thick. Using a knife or rolling pizza cutter, divide it into 2 x 2-inch square pieces. There will be small pieces of excess on the sides. Using a fork, poke holes in the top of the dough. Place the baking pan with the dough in the oven and bake for 15-20 minutes or until the edges just start to darken. Remove from the oven and cool completely. When crackers are completely cool, break into individual squares. Store in an airtight container. The crackers will keep for 1 week.

I have recently discovered Larabar's and really like them; like their simplicity and the protein they offer. ...If only they weren't so expensive.  Well I found a recipe that I was skeptical about at first but tried it anyway since it was so similar to a Larabar.  Again, we LOVE it!  I swear, it's like eating an Almond Joy - for real.

Chia Seed Energy Bars
This is my recipe revised from WellnessMama.com
Yeild: 12 bars

12 large Medjool dates
 4T Coconut Oil
1 cup Chia Seeds
2T Almond Butter
2T Shredded coconut
1/4 cup Dark Chocolate chips
Optional: 1/2 tsp vanilla extract

Remove the pits from the dates and pulse the dates and coconut oil in a food processor until it forms a paste. In a medium bowl, mix the date paste with the chia seeds, almond butter, shredded coconut and chocolate chips. It will form a thick dough. Press into the bottom of an 8x8 glass dish and cut into 12 squares. It can be eaten immediately or preferably, put it in the fridge to give it more of a chewy texture.  Cover or put in ziploc to store in fridge for 1 week.

The last recipe for today is another big hit around here. My kids have always eaten their veggies but since I made this ranch type dip they are begging & fighting for more veggies!

Homemade Ranch Type Dressing
Another one from WellnessMama.com

1/2 to 3/4 cup plain full fat Greek yogurt
1 tsp dried dill weed (or more to taste)
1 small clove of garlic
6 T olive oil
2 T grated parmesan (or more to taste)
Sprinkle of course salt and course pepper, to taste

Put yogurt, garlic and spices in a blender or food processor and blend until smooth.Very slowly, add the oil so that it emulsifies.Use immediately, or store up to 1 week in the fridge.

Chic Chefs Are Still Cooking!

It has been a long year since we have used our lovely blog - I hope you missed us!  Many families and individuals are moving in a different direction with their daily diet from what has been the American norm. Lately, my family has been on a grain free trial.  Our trial started with 4 days (kids had a long weekend) and at this point I think we have decided to extend.  The point of the 4 day trial was to see what it was like, if little people would still eat as well as they always have and try some new things.  It has been a HUGE success!  So onward we go...

Maybe you think like I used to- grain free, gluten free living would be sooo boring.  In the past week I have discovered many things, among them are that grain free living is delicious, satisfying and anything but boring.  I am looking forward to this journey with my fellow chic chefs and anyone else who is interested in alternative dietary living!

*You likely noticed the changes that have come to our blog, chief among them is that the recipe box has been condensed. I labeled in a hurry this morning; the labels are general. If I missed anything, please email me. :)

Reviews!!!!

I know! I know! About darn time!!!! I am loving these recipes this round but have been lazy at posting my reviews!!! So here we go.....

Chicken and Green Olive Enchiladas
Although this isn't my favorite enchilada recipe I will probably make it again. I love the depth of flavor the cinnamon, choc, and olives added. I was a bit hesitant when I read the recipe but ended up enjoying it. I am a bit traditional and seem to prefer a simplier version of enchiladas though. I will say that the family I work for also had this for dinner one night (I do the cooking) and they LOVED it!!!!

Pork and cabbage Yakisoba
YUMMY!!! I did cheat on this a bit by using a "coleslaw" mix of pre chopped cabbage and carrots so the proportions may not have been exact but, I liked it. I love the sauce that this made! It had really yummy flavor and wasnt just the saltiness of soy! I think next time I will add a few more veggies and probably some water chestnuts or nuts on top to give a bit of crunch!

Stovetop Chili Mac
This is another recipe that made me stop and reread wondering if it would go over well in my family. IT DID!!! My daughter loved it!I love how easy it was! Definitely a make again meal!

Enchilada Review - Tisha

I made the Chicken & Green Olive Enchilada's for a small dinner party last night, and they were a hit! I loved the mole sauce, particularly because canned enchilada sauce has just not been appealing to me lately. I was really skeptical about the pimiento-stuffed green olives, but they added nice flavor. I used rotisserie chicken, which definitely cut down on the prep time. I think these would be good served with a tomatillo salsa. I will definitely be using this recipe again in the future - thank you Eva!
PS - I made this for dessert, and it was easy, tasty and pretty! Subbed granny smith apples for half of pears: http://smittenkitchen.com/2011/10/pear-cranberry-and-gingersnap-crumble/

Stovetop Chili Mac

This recipe is from Everyday Food Mag.  Our family LOVES this and it's so easy because I usually have all the ingredients on hand.  It says it serves 4 however I am able to feed the 5 of us with this recipe.  I have made is several time as it reads but the last time I added a can of diced tomatoes, juice and all, for just a bit more of the chili influence and we really liked it that way too.  Enjoy!

Ingredients

• Coarse salt and ground pepper
• 3/4 pound rigatoni or other tube-shaped pasta
• 1 teaspoon extra-virgin olive oil
• 3 garlic cloves, roughly chopped
• 1 small yellow onion, diced small
• 1 pound ground beef chuck (85 percent lean)
• 1 3/4 teaspoons ground cumin
• 1 cup corn kernels, thawed if frozen
• 1 small zucchini, diced medium
• 2 ounces cheddar, grated (3/4 cup)

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.
   
2. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.
   

Yakisoba with Pork & Cabbage

I'm so sorry I missed my posting date, but I'm going to embrace the "better late than never" philosophy and post it now! I discovered this recipe online from the New York Times about a year ago, and I've been making it regularly since. It is simple, flexible (I've substituted bell peppers, kale, and red onion), and it's got a salty tangy-ness that I love! I prefer to use the fresh yakisoba noodles in the produce department of the grocery store (which eliminates step #1), but I'm sure others would work well too.
Enjoy and Happy Halloween from me and my pumpkin friends!

Yakisoba With Pork and Cabbage

6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh

1 tablespoon sesame oil

3 tablespoons peanut oil

2 tablespoons minced ginger

2 pork chops, thinly sliced

1 small head Napa or savoy cabbage, shredded (about 4 cups)

2 carrots, shredded

2 tablespoons ketchup

1/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons mirin, or a bit of sugar

Few drops Tabasco sauce, or to taste

1 bunch scallions, chopped, white parts only.

1. Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.

2. Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.

3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.

4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Yield: 4 servings.

Chicken and Green Olive Enchiladas Review

Hey, I never said my pictures were going to be good, or particularly appetizing. It's just fun to see them!

I really liked this recipe. It's not the "enchiladas" that I was craving, though. It's a whole different enchilada! Haha. Anyway. It's the mole base. I actually loved it but using mole makes this a totally different dish. This mole recipe is going to be my go to, if I ever need to make mole. It was so delicious and the flavor was surprisingly complex and deep. I'm actually convincing myself, as I type, to make this again. Soon.

Chicken and Green Olive Enchiladas

Ever since the beginning of September I have been craving cool-weather food, especially enchiladas. This is not unusual for me. I have not been indulging, however because here in the Willamette Valley we have had a super late summer. (whoopie!) I am on a quest now to find the yummiest enchilada recipe. I found this one on epicurious.com, which is on the top of my list for places to search for always delicious recipes. I certainly hope this doesn't let me, or you, down. I'm making this tonight!


Chicken and Green Olive Enchiladas

• 1 4 1/2-pound chicken, quartered
• 4 14 1/2-ounce cans low-salt chicken broth

• 8 tablespoons (about) olive oil
• 2 cups finely chopped onions
• 3 tablespoons chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 5 tablespoons hot Mexican-style chili powder
• 3 tablespoons all purpose flour
• 1/2 ounce semisweet chocolate

• 16 5- to 6-inch corn tortillas

• 1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
• 1 cup drained pimiento-stuffed green olives, sliced

Preparation

Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.

Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.

Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

Garam Masala Lentils

This was good. It was very simple, which I liked, and tasted delicious. My family liked this as well. I couldn't help but feel like it was missing something though. I don't know what because I'm not super familiar with Indian food, but it's like it was 2-D and I really wanted it to be 3-D. I suspect that a little playing around with spices would possibly do the trick. I like Rachel's idea of experimenting with different vegetables, although I did like the potatoes and peppers just as it called for. I would try it again, for sure.

Garam Masala Lentil Review (Severns)

I will start by saying that I did not follow this recipe exactly.  I used it as a place to jump off from.  I know, I know... that is not what we are suppose to do.  However, one night I was really craving the spices and lentils that come from this recipe and decided to make it even though I didn't have all the ingredients.

To start, I did not have potatoes so I made the recipe with only the lentils.  From this point I actually made the entire recipe the way it said except instead of the peppers I used zucchini and carrots.  Peppers do not go over well in this house (as much as I continue to try) but carrots and zucchini are favorites.  I topped each bowl with the almonds and golden raisins.  I served this stew with soft chewy Italian bread.  It was a hit!  There was enough that I froze the left overs and will have another meal some evening I haven't got time to make dinner!

Chic Chef Favorites????

So, I am just wondering what recipes you ladies are finding to be yoru favorites from our chic chef repetoire. Besides recipes you have posted which ones do you find yourself going back to get again and again? Likewise, As we move forward what types of recipes are you wishing you had?

Garam Masala lentils and potatos

I made this for the family I work with last week and they found it to be yummy so I wanted to try it myself! I love how hearty it is and that it gave me another recipe to use the garam masala I bought for one of our other recipes and thought you ladies may enjoy it as well! It is a vegetarian dish and makes quite a large pot. They served it beside some basmati rice although that wasnt really neccesary.

Ingredients
1 lb brown lentils
1 1/2 lbs russet potato, peeled and diced
2 onions, chopped
1 can diced tomatoes
2 tsp salt
1 1/2 tsp garam masala
1/2 tsp cumin
1/2 tsp pepper
2 yellow or red peppers
1/2 c cilantro
3/4 cup slivered almonds
Directions
1.In large Saucepan combine 4 cups water, lentils, potatos, onions, diced tomatoes, salts,garam masala, cumin and pepper. Cover reduce heat to med low and simmer, covered, for 35 minutes. stir occaionsally. Add yellow or red peppers and simmer additional 5 minutes. stir in cilantro and sprinkle with almonds and serve.

Late & Over-Loaded!

Hey Gals & Readers!
I have updated the schedule. It was never my intention to take such a break but I think everyone needed it this summer, I know I did. Here's to another Fall of favorites!

How about some updated chef photos??

Beet and Goat cheese risotto

Hi ladies,
I realize everyone has some big "life" stuff going on so we aren't on a rotation but I found this recipe and IT IS FABULOUS!!!!! So, I wanted to post it and hopefully you will have a chance to try it and let me know what you think! It is stunning to look at, absolutely delicious and unlike any risotto I have made in that you add all the liquid at beginning and just stir occasionally which makes this a incredible easy risotto recipe as well! ENJOY!

Ingredients

¼ cups Butter
2 whole Beets, Chopped Small
1 whole Onion, Chopped Small
1 cup Arborio Rice
3 cups Stock (Chicken Or Vegetable)
1 Tablespoon Balsamic Vinegar
Salt And Pepper, to taste
½ cups Goat Cheese


Preparation Instructions

Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese. If you are not a goat cheese fan, you could substitute feta cheese, but trust me, the goat cheese really enhances the flavor of the beets. Enjoy!