Tuna Fish Salad

This spring I was reminded of a funny fact about Michael that I had forgotten:  that although he dislikes most all seafood, he likes tuna fish salad sandwiches.  So I thought it was worth a try to figure out how to make them.  Personally, I've never preferred tuna fish salad, but I thought that if I could doctor it up with enough other flavors and textures, then maybe I would like it, too.  After some experimenting, I've come up with a recipe that not only Michael and I enjoy, but Sabrina as well.  Besides the flavor, another thing that I've come to appreciate about tuna fish salad sandwiches is how easy they are to make.  Especially on these 90-degree days, it's so nice to have something to make for dinner that doesn't require turning on the oven, stove, or anything else that might make the house even hotter than it already is.  Just mix, chill, and serve.

Tuna Fish Salad
makes enough for several sandwiches

Ingredients:

• 1/3 cup + 1 Tbsp. Hellmann's Real mayonnaise
• 1/2 tsp. lemon juice
• 1/4 tsp. black pepper
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder
• 1 5-oz. can of tuna in olive oil.  (The ingredients should include just tuna, olive oil, and salt.)  Avoid the tuna in water or vegetable oil because they almost always contain corn products. 
• 1/4 to 1/2 cup finely chopped yellow onion (1 small onion)
• 1/2 cup finely chopped celery (about 2 medium stalks)
• 1/4 cup finely chopped dill pickle
• 2 Tbsp. finely chopped fresh parsley (optional)

Instructions:

In a medium bowl stir together the mayonnaise, lemon juice, pepper, onion powder, and garlic powder.  Over the sink, squeeze the tuna in the can to drain most of the olive oil.  Then transfer the tuna to the bowl. Finely chop the onion, celery, pickle, and parsley, and add to the bowl.  Stir well to combine.  For best taste, chill in the refrigerator for at least 30 minutes.  Or if you're running late making dinner like I am sometimes, serve immediately.

Honey Mustard Sauce

I have always liked mustard, and I especially love honey mustard sauce. Sabrina takes after me and usually asks for mustard. Michael, on the other hand, is more of a ketchup person. And Naomi, who at least in this case is more European in her preferences, loves mayonnaise. Yup, she likes to put mayonnaise on her hot dog, hamburger, and French fries. She reminds me of my time in Germany, where I first encountered people dipping their French fries into mayonnaise.  But I am just thrilled that I have discovered the recipe for honey mustard sauce, so now I don't have to think wistfully back to the stops that we would make at fast-food restaurants while on family road trips, when I would get the chicken nuggets and packets of honey mustard sauce.  The great thing about having a recipe is that now I can make my own anytime I want. 

Honey Mustard Sauce

Serve 2-4 people (depending on how much sauce you like)

Ingredients:

• 1/4 cup Hellmann's Real mayonnaise
• 1 Tbsp. honey
• 2 tsp. yellow mustard
• 1 tsp. lemon juice

Instructions:

Whisk the ingredients together until thoroughly blended.  Serve immediately or store in the refrigerator. 

Hasselback Potatoes

Have you heard of Hasselback potatoes?  I hadn't before I came across a recipe on the internet.  I'm always looking for new ways to cook potatoes, so I was intrigued.  The special feature of Hasselback potatoes is that you cut thin slits into the potato width-wise, being careful not to cut entirely through the potato so that the thin pieces stay attached to one another.  During baking, the thin potato pieces fan out and you end up with a fancy baked potato that looks like you spent a lot more time on it than you really did.  Even better than the looks is the taste, which I think is a big improvement over a regular baked potato.  The skin turns out nice and crispy, and the thin pieces of potato are perfectly bite-size.

As you can see from the picture, I like to pour honey mustard sauce over mine.  (I'll post the recipe for that next.)  To make the potatoes even tastier, you can put small pieces of bacon or Cheddar cheese in the slits.  Writing about Hasselback potatoes makes me want to bake some again, but not until the current heat wave passes and it's cool enough for me to want to turn on my oven.  If you have central air conditioning, you can make some immediately or anytime you want.
    
Hasselback Potatoes

Ingredients:

• 1 medium (about 8 oz.) Russet potato per person (plus 1 extra just in case one of the potatoes doesn't turn out).  The potatoes need to be Russet; I've tried Yukon Gold and white potatoes, and they don't turn out as well.
• 1 tsp. of olive oil per potato
• sea salt and pepper
• 1 to 1 1/2 slices of bacon per potato.  A few brands of bacon that do not contain corn products are Applegate Naturals Sunday Bacon, Classic Sliced Dry Rubbed All Natural Uncured Bacon, and Hormel Natural Choice 100% Natural Original Uncured Bacon.
• OR slices of sharp Cheddar cheese 

Instructions:

Preheat oven to 400 degrees. Add enough water to a large pot so that the potatoes will be fully immersed when they cook in it.  Place the pot over high heat to bring the water to a boil.  (Do not salt the water.  I discovered that if you do, your potato skins will not turn out crispy.) While the water is heating, rinse the potatoes and make slits in them width-wise that are about 1/8-inch apart but not all the way through the potato.  If you aren't great at precision cutting, you can do what I do, which is to place the handle of a wooden spoon on either side of the potato, so that the handles stop you from cutting all the way through the potato.  (See this site for a picture and further instructions.)

Once you have make slits in the potatoes and the water has come to a boil, place the potatoes in the water and boil them for 5 minutes. (Some recipes don't include this step, but I've found that the potatoes take less time in the oven and the potato skin turns out better if you parboil the potatoes first.) Remove the potatoes from the pot to a plate to drain the water a bit. Then place the potatoes, cut side up, in a Pyrex pan.

If desired, cut small pieces of bacon or Cheddar cheese to place in the slits.  The potatoes taste great without the bacon or cheese, but if you happen to have bacon or cheese on hand, I highly recommend adding them.  Since the girls and I have to avoid dairy products, I either make the potatoes plain or with bacon.  If using bacon, cut the pieces of bacon in half length-wise first; then cut the bacon into pieces width-wise to fit the width of the potato.

Once you've placed the bacon or cheese pieces in the potato slits, drizzle each potato with about 1 tsp. Of olive oil. Sprinkle them with salt and pepper. Bake for 1 hour or until the potato flesh is tender.  (They might need about 5 more minutes.)  Serve with ketchup, honey mustard sauce, sour cream, or whatever sauce your heart desires.    

Cucumber Salad

This spring I discovered that Naomi loves cucumbers, particularly if I toss them in a little vinegar.  I probably should have guessed sooner, given that she would eat pickles with every meal if I let her.  In any case, this spring we've been making up for lost time and eating lots of cucumber salad.  Now if only our cucumber plant would start growing some cucumbers, and Naomi could eat the ones she's picked with her very own hands, then she would be completely happy. 

Cucumber Salad
serves 2 adults or 1 adult and 2 small children

Ingredients:

• 1 medium cucumber (about 8 to 10 oz.)
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper
• 1/8 tsp. white sugar
• 2 tsp. apple cider vinegar OR rice vinegar

Instructions:

Peel the cucumber.  Cut it in half length-wise; then cut each half into thin slices.  Place the cucumber slices in a small bowl.  Sprinkle salt, pepper, sugar, and vinegar over the slices.  Toss to combine.  Serve immediately. 

Creamy Green Beans

This is another recipe that I've been playing with since the winter, when the craving for something creamy came upon me.  Creamy foods are somehow inherently warm and comforting when it's below freezing outside.  But how can food be made creamy when you can't use cream, sour cream, or cream cheese?  Well, in the case of green beans, I discovered that you can make a creamy dressing by using mayonnaise.  I came up with two different flavors that I use depending on the rest of the food I'm cooking for dinner.  And even though I first thought of the recipe in the winter, it's great year-round when that craving for something creamy hits.  The dressing also tastes great with steamed asparagus.  I use 1 lb. of asparagus, which ends up being about 3/4 lb. once you snap off the ends.

Creamy Green Beans
serves 3 adults or 2 adults and 2 young children

Ingredients for Curried Creamy Green Beans:

• 3/4 lb. green beans (When green beans aren't in season, I like to buy Trader Joe's frozen French green beans.)
• 2 Tbsp. Hellmann's Real mayonnaise (not low-fat)
• 1/2 Tbsp. freshly squeezed lemon juice
• 1/2 tsp. curry powder
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper 

Ingredients for French Creamy Green Beans:

• 3/4 lb. green beans (When green beans aren't in season, I like to buy Trader Joe's frozen French green beans.)
• 2 Tbsp. Hellmann's Real mayonnaise (not low-fat)
• 1/2 Tbsp. red wine vinegar
• 1/2 tsp. Dijon mustard
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper

Ingredients for Sriracha Creamy Green Beans:

• 3/4 lb. green beans (When green beans aren't in season, I like to buy Trader Joe's frozen French green beans.)
• 2 Tbsp. Hellmann's Real mayonnaise (not low-fat)
• 1/2 Tbsp. white wine vinegar
• 1/2 tsp. Sriracha hot chili sauce
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper

Instructions:

Cook the green beans until tender-crisp.  While the green beans are cooking, whisk together the rest of the ingredients.  When the green beans are done, drain them thoroughly.  (If they are too wet, it dilutes the dressing and the dressing doesn't adhere to the beans as well.)  Return the green beans to the pot they were cooked in or a warmed serving bowl.  Pour the dressing over them and toss so that all of the beans are coated with the dressing.  Serve immediately.  

Vanilla Frosting

I'm back!  I finished my second semester of graduate school and have now recovered and caught up on sleep.  Over the past few months I didn't take a break from cooking or trying out new recipes, but I just didn't have the time or energy to post the recipes here.  But now I'm back to blogging and I'll try to make up for my semester-long absence by sharing some of the recipes that I've been working on over the past few months. 

One recipe that I've been tweaking since the winter is corn-free and dairy-free vanilla frosting.  The two basic ingredients in vanilla frosting are powdered sugar (which usually contains cornstarch) and butter (which obviously contains dairy).  Fortunately, the Trader Joe's near us started carrying powdered sugar that contains tapioca starch instead of cornstarch.  From there I experimented with the rest of the ingredients until I came up with a frosting that the girls think tastes great.  The thing I like about this frosting is that it is so quick and easy to make.  So when I need to take one of the girls to a friend's birthday party, I just pull a chocolate cupcake out of the freezer to defrost (since I bake a batch once in a while and freeze the extras), and then make a little frosting to cover it.  Add some sprinkles and we're ready to go.

Vanilla Frosting
makes frosting to cover 3 to 4 cupcakes

Ingredients:

• 1/2 cup corn-free powdered sugar.  I use Trader Joe's, but Whole Foods also sells some.
• 2 Tbsp. Spectrum organic palm shortening
• 1/8 tsp. vanilla extract.  Use Trader Joe's alcohol-free vanilla extract or another vanilla extract that does not have corn syrup and is preferably alcohol-free, since the alcohol could be derived from corn. Recently I have been using Rodelle Vanilla Flavor alcohol free all natural extract, which I found at Stop and Shop.
• 1/8 tsp. sea salt
• 1 to 1 1/2 tsp. rice milk

Instructions:

Add the powdered sugar, shortening, vanilla, sea salt, and 1 tsp. rice milk to a standing mixer bowl with the whisk attachment in place.  Whisk on medium to medium-fast speed.  If the frosting is too thick and not spreadable enough, add 1/4 to 1/2 tsp. more rice milk until the frosting reaches the right consistency.  Scrape the bowl at least once and whisk thoroughly so that the salt and vanilla are mixed throughout the frosting.  Spread on top of cupcakes immediately. 

Pumpkin Chocolate Chip Muffins

I started making these muffins back in the fall, when Trader Joe's started carrying their pumpkin puree and when I found this recipe.  I tweaked the recipe to meet our needs and preferences, and now we have a pumpkin chocolate chip muffin that we like to eat not just in the fall, but year-round, as long as I stock up on enough pumpkin puree while it's available in stores. 

Sometime last year I started the tradition of making muffins for breakfast every Sunday.  I freeze the leftover ones and bring them out to feed myself and the girls for breakfast during the school week, when I don't want to get up early enough to make fresh ones.  In addition to tasting great right out of the oven, these muffins taste just as good when defrosted in the fridge overnight and then microwaved until warm.

Pumpkin Chocolate Chip Muffins
makes 12 muffins

Ingredients:

• 1 15-ounce can of pumpkin puree.  (Get one that does not contain any added ingredients.  I use Trader Joe's brand, which is seasonal.)
• 1/2 cup maple syrup
• 1/4 cup flax seed meal
• 1/4 cup brown sugar
• 1/4 cup canola oil
• 1 Tbsp. unsweetened applesauce
• 1 tsp. apple cider vinegar
• 2 cups Bob's Red Mill gluten-free flour
• 1 1/2 tsp. baking soda
• 1 tsp. cream of tartar
• 1 tsp. ground cinnamon
• 1/2 tsp. sea salt
• 1/2 cup dairy-free semi-sweet chocolate chips.  I recommend Ghirardelli, Trader Joe's, or Enjoy Life brand.

Instructions:

Preheat oven to 375 degrees.  Grease the cups of a muffin tin with canola oil.  In a medium bowl, mix together the pumpkin puree, maple syrup, flax seed meal, brown sugar, canola oil, and applesauce.  Heat in the microwave until warm, about 1 to 1 1/2 minutes.  Then set aside.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and sea salt.  Stir the apple cider vinegar into the pumpkin puree mixture.  Then pour the liquid mixture into the flour mixture and stir until no trace of flour remains.  Stir in the chocolate chips.  Pour 1/3 cup of batter into each of the muffin tin cups.  Bake the muffins for about 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.  
  

Recipes I Found

In this post I'm trying something a little different than usual -- I'm going to share some recipes I found on the internet this week for foods that my family can eat and that I think we would enjoy.  I haven't tried out these recipes to vouch for whether they will turn out well, but they look promising and I'd like to try them when I get a chance.  If you try one out, I'd love to hear whether you liked it or not.  After the link to the recipe I will mention any substitutions that need to be made in order for the dish to be safe for us to eat.

Main Dishes with Cauliflower:
Somehow I didn't realize that Michael liked cauliflower until last year.  It's amazing the new things that one learns about one's spouse even after eleven years of marriage.  Since that discovery, I've been looking for cauliflower recipes that I think we all would like.

• Sicilian Pasta with Cauliflower (Use rice pasta.)
• Baked Ziti or Penne Rigata with Cauliflower (Use rice pasta.)
• Tunisian Style Baked Cauliflower Frittata (I probably wouldn't serve this to Sabrina since she is sensitive to eggs, but the rest of us would like it.)

Salads:
Although I'm not as interested in salads in the winter, usually preferring something hot like roasted vegetables, I still do enjoy dark leafy salads like spinach and kale.

• Spinach and Turkey Salad (Substitute Hellman's Real mayonnaise for the yogurt and reduce the amount of lemon juice.) 
• Kale Salad with Dates, Parmesan, and Almonds
• Quinoa Kale Salad (We couldn't have the dressing because of the kefir, but I love the idea of mixing quinoa and kale together.)
• Kale, Cabbage, and Carrot Salad (If Sabrina were going to have this, I would use about 1/2 cup, or a little more, of Hellman's Real mayonnaise instead of the homemade mayonnaise in the recipe.)

Snacks:
If I'm feeling adventurous, I might try the following:

• Blueberry Chocolate Protein Smoothie (I would omit the protein powder since most contain whey or casein.)
• Mediterranean Lentil Puree (Omit the yogurt and follow the instructions for the vegan option.)
• Allergy-Free Toddler Muffins (Use 1 1/2 cups Bob's Red Mill gluten-free flour instead of the flours listed.  Omit the xanthan gum.)

Spinach Dip

For New Year's Eve this year I decided to make spinach dip.  This dip and I go way back.  I've liked spinach dip for as long as I can remember.  My favorite store-bought spinach dip was one my mom would buy when my parents lived in Oakton, VA.  The secret to that dip?  Water chestnuts.  Chopped up water chestnuts add the perfect bit of crunch to the dip.  After I moved to Vancouver, BC and my parents moved away from Oakton, VA, I needed to figure out how to replicate the fabulous Oakton spinach dip.  Using a Cook's Illustrated recipe, I started playing around with the ingredients until Michael and I decided that it was just right. 

This week, when I went to look up the recipe, I could hardly believe that I've been making this dip since 2002, close to the beginning of my cooking adventures.  This fall I developed a dairy-free version, since that is easier on our stomachs now.  However, I've also included the version more similar to the original for those who need to avoid tree nuts. 

Spinach Dip

Ingredients:

• 10-ounce package of frozen chopped spinach 
• 8-ounce can of chopped water chestnuts
• 3 or 4 green onions
• 1/2 Tbsp. dried parsley
• 1/2 tsp. sea salt
• 1/2 tsp. dried dill
• 1/2 tsp. minced garlic
• 1/4 tsp. ground black pepper
• 1/4 tsp. onion powder
• 1/4 tsp. dried basil
• 1/4 tsp. dried oregano
• 1/4 tsp. ground cayenne pepper (or, for less kick, use 1/8 tsp.)
• Dairy-free option:  1/2 cup + 2 Tbsp. Hellman's original mayonnaise, 1/4 cup plain almond milk, and 1/2 Tbsp. lemon juice
• Nut-free option:  1/2 cup Hellman's original mayonnaise and 1/2 cup full-fat sour cream (Use a brand like Daisy that contains just cultured cream.)

Instructions:

Defrost the spinach on a plate in the microwave.  When you are able, break the spinach into small chunks to speed up the defrosting process.  (Be sure to use the defrost setting so that the spinach, and your fingers, do not get hot.  Ask me how I know this.)  While the spinach is defrosting, put the water chestnuts in a food chopper and chop them until they are in small pieces.  Set them aside in a small bowl.  When the spinach is still cool but no longer icy, place it in a dish towel and wring the towel over the sink to remove as much excess liquid as possible from the spinach.  (Be sure to use a towel that you don't care too much about because the spinach will turn it a greenish hue.)  Return the spinach to the plate.

Chop the white parts of the green onions and place them in a separate bowl.  To this bowl add the parsley, salt, dill, garlic, black pepper, onion powder, basil, oregano, and cayenne pepper.  Add either the dairy-free option or nut-free option of mayonnaise plus the remaining ingredients.  Stir all of these together.  Then stir in the defrosted spinach.  Transfer the spinach mixture to the food chopper and chop until the spinach is in small pieces.  Pour the dip back into the bowl and stir in the water chestnuts.  Transfer to a serving bowl and chill for at least 2 hours before serving.

Egg and Sausage Casserole

This year I thought I would try to come up with some fun foods to eat for breakfast on Christmas morning.  Since most of us can eat eggs, I decided to work on a dairy-free egg casserole.  (My sister-in-law also put in a request for something sweet with cinnamon, but I'm still working on that recipe.)  I think the breakfast sausage gives the egg casserole lots of flavor, even without the usual cheese sprinkled on top.  To make the casserole wheat-free and dairy-free, I used gluten-free bread and almond milk.  We'll see what the rest of our family thinks, but Michael and I found it quite yummy.

One important thing to note is that you need to start this casserole about 24 hours ahead of time.  The bread needs to soak in the egg mixture overnight for it to turn out as egg casserole perfection.  If you don't have 12 eggs, you could try using 10 eggs and 1 cup of almond milk, or 8 eggs and 1 1/2 cups of almond milk. 

Egg and Sausage Casserole
serves 10 to 12 people

Ingredients:

• 12 to 16 oz. breakfast sausage.  Jones All Natural original pork sausage and Jimmy Dean All-Natural regular pork sausage are the two brands I have found that are free of wheat, corn, dairy, and soy.
• 12 large eggs
• 1/2 cup plain almond milk.  (Not vanilla-flavor!)  I prefer Blue Diamond Almond Breeze original.
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. ground mustard
• 1 tsp. sea salt
• 1/2 tsp. onion powder
• 1/2 tsp. ground black pepper
• 6 slices of Ener-G tapioca loaf.  Or if you cannot find the tapioca loaf, use 5 or 6 slices of Ener-G brown rice or white rice loaf, depending on how many are needed to cover the bottom of the pan.  (The tapioca loaf slices are cut thinner.)

Instructions:  

The morning before you want to serve the casserole, take the tube of breakfast sausage out of the freezer to let it defrost in the refrigerator.  Then the evening before, cook the sausage over medium-heat in a large frying pan for about 10 minutes, breaking the sausage up into small pieces and stirring frequently, until the sausage is cooked and has begun to brown.  

Whisk together the eggs, almond milk, oregano, basil, ground mustard, sea salt, onion powder, and black pepper.  Cut the slices of bread into 1/2-inch cubes.  Liberally grease a 9x13 Pyrex pan with canola oil or olive oil.  Sprinkle the bread cubes in a single layer on the bottom of the pan.  Pour the egg mixture over top of the bread cubes.  If any of the cubes remain dry-looking, press them into the egg mixture to coat.  Then sprinkle the cooked sausage in an even layer on top.  Cover the baking dish and place it in the refrigerator overnight.

In the morning, take the dish out of the refrigerator.  Preheat the oven to 350 degrees.  When the oven is hot, bake the casserole uncovered for 30 minutes, until a knife inserted in the middle of the casserole comes out clean.  Let the casserole cool for a few minutes before serving.

 

Overnight Steel-cut Oatmeal

I'm back!  I finished my first semester of graduate school and now can think again about things like posting new recipes.  This fall I've been trying out a few, but I just didn't have the time or energy to post them.  It didn't help that I couldn't find the battery charger for my camera for a while.  But now that I'm not writing papers or looking for my charger, I can resume my recipe posting.  This recipe is one that I've been making a lot this fall.  I can start it the night before, and then it just takes 15 minutes in the morning to finish making breakfast.  Since sleep is a precious commodity, I've been trying to get up as late as I can and still get the girls fed before Sabrina has to catch the bus at 7:20 am.

I have three variations of our steel-cut oatmeal:  blueberry with maple syrup, raspberry with brown sugar, and chocolate raspberry.  The picture above is of the chocolate raspberry version, which is the girls' favorite.  Big surprise, eh?

Overnight Steel-cut Oatmeal
serves 2 adults or 1 adult and 2 small children

Ingredients:

• 1/2 cup gluten-free steel-cut oats.  I use Bob's Red Mill brand.
• 1 1/2 cups water
• 1/8 tsp. sea salt
• for the blueberry version:  1 cup frozen wild blueberries, 1/4 tsp. ground cinnamon, 1 tsp. lemon juice, 2 Tbsp. maple syrup
• for the raspberry version:  1 cup frozen raspberries, 1/8 tsp. ground cinnamon,  2 to 3 Tbsp. brown sugar
• for the chocolate raspberry version:  1 cup frozen raspberries, 1/4 cup dairy-free chocolate chips (I like Trader Joe's semi-sweet or Ghirardelli semi-sweet brands), and 2 Tbsp. brown sugar 

Instructions:

The night before, add the the steel-cut oats, water, and salt to a small pot and stir.  Bring the water to a boil over high heat.  Immediately remove the pot from the heat and cover with a lid.  Leave the pot on the stove top overnight.

The next morning add the berries to the pot, stir, and bring the oatmeal to a simmer over medium-high heat.  Reduce the heat to medium, or so the liquid is simmering gently.  Cook for 10 minutes, stirring occasionally.  (If you are using raspberries, occasionally mash them with the back of your spoon so that they dissolve into the oatmeal.)  Then remove the pot from the heat, stir in the other ingredients, and serve.

Asheville, North Carolina

This year for our wedding anniversary, Michael and I went to Asheville, North Carolina.  Since my parents moved to North Carolina last September, Asheville is a lot closer than Charlottesville, the town we visited to celebrate our anniversary the past couple of years.

Our major excursion for this trip to Asheville was the town's biggest attraction:  the Biltmore Estate.  We assumed that Michael wouldn't be able to eat there, but we were happily surprised that he was able to have the iced tea and Cobb salad.  Hooray for Southern freshly-brewed iced tea!  For lunch the second day we were going to go to Standard Pizza Company, but unfortunately they were out of their gluten-free pizza dough.  We were disappointed, but since we were quite hungry, we decided to try out plan B:  Posana Cafe.  I'm so glad the pizza restaurant was closed because this place was excellent.  They even had a dairy-free chocolate dessert!  I'd like to go back to Asheville just so that I can go to the Posana Cafe again to check out their dinner options.

I took the above picture when we went out to dinner at the Fig Bistro.  It's hard for me to pass up a restaurant that has duck breast.  This one came with raspberry sauce, wilted greens, and farro.  Wow.  Maybe someday I'll learn how to cook seared duck breast, but in the mean time I can think about going back to this restaurant and having it there again.

Tacos and Quesadillas

Michael and I both like Mexican food, but our bodies can't handle traditional Mexican food found at a restaurant.  (He can't eat the wheat and corn, and I can't eat the cheese.)  So if we want to eat Mexican, we have to do it at home.  Fortunately, about a year or so ago Trader Joe's came out with brown rice tortillas.  Now we can have soft tacos or quesadillas whenever we want.  I usually make tacos first and then freeze the leftover tortillas so that I can make quesadillas on a different night.

The other issue with making tacos or quesadillas is that most all taco seasoning packets contain wheat, corn, or dairy.  After some tweaking, I've come up with a homemade taco seasoning mix that we think tastes just as good as the packets in the store.  I also have included below my recipe for making refried beans from scratch (well, sort of from scratch since I start with a can of pinto beans).  There are a couple of brands of organic refried beans that are gluten-free and corn-free, but it's a lot cheaper to buy a can of organic pinto beans and make the refried beans myself.  And it only takes a few minutes.  Believe it or not, tacos and quesadillas are among my easy meals, the ones I make when I don't feel like cooking but still have to make something to feed my family.  And since they are two of Michael's favorites, he doesn't mind at all.

Tacos and Quesadillas

makes 4 tacos or 2 large quesadillas (to serve 4 adults)

Ingredients:

• 1 lb. ground beef
• 3 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/4 tsp. ground black pepper
• 1/4 tsp. garlic powder
• pinch of cayenne pepper
• 3/4 tsp. sea salt
• 4 large brown rice tortillas (I get ours at Trader Joe's)
• iceberg lettuce
• Green Mountain Gringo salsa, medium (or another salsa that contains cider vinegar and no distilled white vinegar or corn products).
• Lindsay Naturals sliced black olives
• extra-sharp aged Cheddar cheese, grated at home (not pre-grated in a bag)
• sour cream.  Do not use low fat sour cream.  I recommend Daisy sour cream or another brand that does not contain dextrose or other corn products.
• 15-ounce can of organic pinto beans.  Or if you want to use a can of refried beans, buy a brand like Amy's Organic traditional refried beans or Eden Organic refried beans that does not contain corn products and is labeled gluten-free.  

Instructions for Ground Taco Meat:
Heat a large frying pan over medium-high heat.  Add a little canola oil so that the ground beef won't stick to the pan as much.  Add the ground beef, break it up into pieces using the side of a spatula or spoon, and cook, stirring frequently, until all of the meat is browned. Drain off any excess grease. Then stir in the chili powder, cumin, paprika, onion powder, oregano, black pepper, garlic pepper, cayenne pepper, and sea salt.  Stir for about 1 minute to coat the meat with the spices.  Add 1/4 cup of water, cover the pan, and simmer over medium-low heat for about 10 minutes.

Ingredients for Refried Beans:

• 1 15 oz. can of organic pinto beans (pinto beans, water, and salt)
• 1 Tbsp. canola oil (or bacon grease if you happen to have that on hand)
• 1/2 tsp. chili powder
• 1/4 tsp. sea salt 
• 1/4 tsp. onion powder
• 1/4 tsp. paprika 
• 1/4 tsp. ground cumin
• 1/4 cup water

Instructions for Refried Beans:

Heat the canola oil in a medium pan.  Rinse the beans thoroughly under cold water.  Then add the beans to the pan and stir until hot.  Add the spices and stir.  Add the water, remove from heat, and mash the beans with a potato masher until they are the desired consistency.

Instructions for Tacos:

Serve the taco meat on brown rice tortillas.  To warm the tortillas, place a damp paper towel on a dinner plate.  Place one tortilla on the paper towel. Then place another damp paper towel on top of the tortilla.  Repeat this process for as many tortillas as you need, making sure that a damp paper towel is on the very top.  Microwave the tortillas on the plate for about 30 seconds, or until they are quite warm.  Then place a tortilla on each person's plate so that they can fill them with the taco meat, refried beans, lettuce, salsa, sour cream, sliced olives, and grated Cheddar cheese.

Instructions for Quesadillas:
(These instructions are for making 1 quesadilla, which will serve 2 adults.  If you want to make 2 quesadillas, there will still be plenty of room for both quesadillas on the same baking sheet.)

Preheat the oven to 400 degrees.  Lightly grease a tortilla with canola oil and place the tortilla greased-side down onto a baking sheet.  Spread half of the warm refried beans onto the tortilla.  Sprinkle half of the cooked ground beef mixture (1/2 lb.) on top of the refried beans.  Sprinkle on sliced olives and grated Cheddar cheese, if you prefer.  Place the second tortilla on top.  Lightly grease the top of the second tortilla with canola oil.  Place the baking sheet on the lower-middle oven rack and bake for 10 to 15 minutes, until the cheese is melted and the top is lightly browned.  Serve with shredded iceberg lettuce, salsa, and sour cream. 

Best Marinated Flank Steak (or flat iron steak)

This recipe is so simple that it's hard to believe how good it is, but it's my new favorite way to prepare beef before grilling it.  I found the recipe here, but I modified it to use fish sauce instead of oyster sauce, to which I may be allergic.  You might be worried that the beef will end up tasting fishy, but it really doesn't.  Somehow the fish sauce, combined with the other ingredients, just gives it a great depth of "umami" flavor.  And in addition to loving the taste, I love the word "umami," don't you?

Ingredients:

• 1 1/2 lb. flank steak or flat iron steak
• 1/4 cup fish sauce.  Buy one that is labeled gluten-free, like the Thai Kitchen brand.
• 2 Tbsp. balsamic vinegar
• 1 tsp. minced garlic
• 1 tsp. grainy mustard or Dijon mustard
• black pepper -- to sprinkle on before grillin

Instructions:

Cut any excess fat or silver skin off of the steak.  Whisk together the fish sauce, balsamic vinegar, garlic, and mustard in a small bowl.  Place the steak in a gallon-size Zip-loc bag and pour the marinate into the bag.  Seal the bag and massage the marinade into the steak.  Place the steak in the refrigerator and marinate for at least 4 hours, but up to overnight.  Remove the steak from the bag and sprinkle it with black pepper.  Grill until medium done.  Let the steak rest 10 minutes before slicing it thinly against the grain.

Egg-free Pizza with Homemade Sauce

I already have a recipe for pizza on this blog.  However, I posted that recipe before Sabrina's egg allergy was diagnosed, and before I realized that the citric acid in store-bought tomato sauce comes from corn.  Since then I've started making pizza using the same Bob's Red Mill gluten-free pizza mix, but without egg.  I've also developed my own homemade pizza sauce using a can of tomato paste, since tomato paste is one of the few canned tomato products that usually does not contain citric acid.  The great thing is that my family likes the homemade sauce even better!  An additional bonus is that, for the cost of one small can of tomato paste, I can make enough sauce for two pizzas.  One bag of the Bob's Red Mill pizza mix makes enough dough for two pizzas, so the whole meal ends up being pretty economical.  In the summer when I grow basil outside, I can even throw on some fresh basil for practically free.  :)

One last note is that so far I have only made pizza on a metal pizza pan, so my instructions are for that kind of pan.  The main thing I've learned is that the pan has to be on the bottom oven rack for the crust to bake completely and get crispy.  Maybe someday I'll get a pizza stone and then work on instructions for baking a pizza on that.

Egg-free Pizza with Homemade Sauce
(1 pizza feeds 2 adults, or 2 adults and a couple small children, if the adults are willing to share)

Ingredients:

• half the bag (8 oz.) of Bob's Red Mill gluten-free pizza mix
• 1 tsp. of yeast from the enclosed yeast packet
• 3/4 cup water, warmed in the microwave to 105 degrees
• instead of an egg:  1 1/2 Tbsp. flax seed meal mixed with 3 Tbsp. hot water
• 1/2 tsp. white sugar
• 1 Tbsp. olive oil
• 1 can Lindsay Naturals sliced black olives.  (I just discovered that some of the cans of sliced olives at Whole Foods are also safe since they contain just olives, water, and salt.)
• Hormel Natural Choice original uncured pepperoni
• 2 oz. aged extra-sharp Cheddar cheese, grated by hand (not pre-grated)
• 1/4 cup grated Parmesan cheese, grated by hand (not pre-grated)

Ingredients for the sauce:
(This makes enough for 2 pizzas.  On one pizza I use half, which is 6 oz. or 3/4 cup, and I freeze the rest for another time.)

• 1 6-ounce can of tomato paste
• 2 Tbsp. olive oil
• 3/4 cup water
• 3/4 tsp. dried oregano
• 3/4 tsp. dried basil
• 1/2 tsp. white sugar
• 1/2 tsp. sea salt
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/8 tsp. ground black pepper 

Instructions:

Heat 3/4 cup water in the microwave until it reaches 105 degrees.  (This takes about 45 seconds in my microwave.  The water is hot enough to help activate the yeast but isn't so hot as to kill it.)  Mix the yeast into the water and let it sit.  In a separate small bowl heat 3 Tbsp. of water and 1 1/2 Tbsp. flax seed meal, and stir.  After letting the yeast water and flax seed water sit for a couple of minutes, transfer them to a mixing bowl.  Add the white sugar and olive oil and mix on low until combined.  Then add the flour and mix on medium speed for 1 minute.  Cover the bowl with saran wrap and set aside for 30 minutes for the dough to rise.

Move the oven rack to the bottom position and preheat the oven to 425 degrees.  Pour 1/2 Tbsp. olive oil onto a metal pizza pan and spread around using a paper towel, OR spray the pan with an olive oil spray.   Place the dough onto the pan and use a spatula to spread it until it is a 12-inch diameter circle.  Bake the crust for 10 minutes on the lowest oven rack.  Add the sauce, cheese, and toppings.  Then return the pan to the lowest oven rack for about 10 more minutes.  Remove the pan from the oven when the cheese is melted and golden.  (If you add more cheese, you might need to cook the pizza longer once the toppings have been added.  You might need to place the pizza on the lower-middle rack so that the crust doesn't burn before the cheese is melted.)  Let the pizza cool for about 10 minutes before cutting and serving.

Zucchini Apple Muffins

Here is my latest muffin recipe!  Since it's now summer and zucchini is inexpensive and plentiful, I thought I would come up with another way to use it in muffins.  The grated zucchini and apple keep these muffins nice and moist.     

Recently I have discovered another method that helps cut down on preparation time when making baked goods:  weighing flour using a kitchen scale.  I had read that one cup of white flour is 125 grams.  After measuring and weighing the Bob's Red Mill gluten free flour, I confirmed that one cup of it also is equal to 125 grams.  So if you have a kitchen scale, I highly recommend weighing the flour instead of trying to scoop it out of the bag.  Weighing the flour is more accurate and takes less time, too!  (One caveat is that other gluten-free flours do not weigh the same amount, so be sure to measure other flours using measuring cups or according to the recipe.) 

Zucchini Apple Muffins
makes 6 muffins

Ingredients:

• 3 Tbsp. rice milk
• 1 Tbsp. ground flax seed meal
• 1 small zucchini
• 1 small apple
• 1 cup + 2 Tbsp. Bob's Red Mill gluten-free flour
• 1/4 tsp. sea salt
• 3/4 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 cup white granulated sugar 
• 3 Tbsp. canola oil
• 1/2 Tbsp. apple cider vinegar
• 1/2 tsp. vanilla extract.  Use Trader Joe's alcohol-free vanilla extract or another vanilla extract that does not have corn syrup and is preferably alcohol-free, since the alcohol could be derived from corn. Recently I have been using Rodelle Vanilla Flavor alcohol free all natural extract, which I found at Stop and Shop.

Instructions:

Preheat oven to 375 degrees.  Grease the muffin tin with canola oil.  Mix the rice milk and flax seed meal in a cup, heat it in the microwave until hot, and stir.

Peel the skin off the zucchini and apple.  Grate the zucchini, pack it firmly into a 1/2 cup measuring cup, and pour the grated zucchini into a small bowl.  Then grate the apple, pack it firmly into the 1/2 cup measuring cup, and transfer it to the bowl with the zucchini.  Be sure to firmly pack as much zucchini and apple into the measuring cup as you can.

In a medium bowl whisk together the flour, baking soda, sea salt, cinnamon, and nutmeg.  In a different bowl, mix the flax and milk mixture, white sugar, canola oil, cider vinegar, and vanilla extract.  Stir the grated zucchini and apple into the liquid ingredients.  Then pour the wet ingredients into the bowl containing the dry ingredients.  Stir until completely combined.

Pour the batter into the muffin tin using a level 1/3 cup of batter per muffin.  Bake for about 17 minutes, until a toothpick comes out clean.  Loosen the sides of the muffins with a knife or thin spatula to help the muffins come out of the tin.

Pink and Orange Smoothies

We've gotten on quite the smoothie kick here.  On most days I make a smoothie for Sabrina and myself when she gets home from school.  For a while Naomi didn't prefer smoothies because they're cold; however, I think she's coming around and is starting to like them after all.  I decided recently to try my hand at smoothies with an orange juice base.  Sabrina wanted me to make smoothies of different colors, so the two varieties below are for our "pink" smoothie and our "orange" smoothie.  Both flavors are great, so take your pick depending on which you're in the mood for.

Pink and Orange Smoothies
serves 2 adults or 1 adult and 2 small children

Ingredients:

• 1/2 cup orange juice
• 1/2 cup water
• 1 to 2 Tbsp. honey
• 1 medium to large ripe banana
• for a pink smoothie:  1 cup frozen strawberries and 1/2 cup frozen raspberries
• for an orange smoothie:  1 cup frozen mango pieces and 3 ice cubes  

Instructions:

Add the orange juice, water, and honey to a blender.  Blend until the honey is combined.  Cut the banana into pieces.  Then add the banana pieces, frozen fruit, and ice cubes (if making the orange smoothie) to the blender.  Blend until smooth.  Serve immediately.   

Pastitsio

Well, I meant to post this recipe back in May, but somehow the time got away from me.  Here it is, better late than never.  I hope you enjoy!

I had never heard of Pastitsio until seeing a recipe for it on a blog.  Apparently it's a common Greek dish.  It looked intriguing, so I decided to try to make it gluten-free, egg-free, and mostly dairy-free.  Once I also adjusted the spices to our liking, the whole family thought it was great.  (We needed to tone down the cinnamon quite a bit so that we tasted something other than cinnamon when we ate it.)  I highly recommend it if you're in the mood for pasta and meat sauce but want to try something different from the typical Italian varieties.  The version below is for an 8"x8"  Pyrex pan, but you could easily double the recipe and bake it in a 9"x13" pan.  Just be sure to use larger pots for cooking the pasta and meat sauce (instead of almost overflowing the meat sauce pan like I did).

Pastitsio
serves 4 adults

Ingredients:

• 1 medium yellow onion
• 1 Tbsp. olive oil
• 1 lb. ground beef
• 1 tsp. minced garlic
• 1/2 tsp. ground cinnamon
• 1 tsp. dried oregano
• 1/2 tsp. dried rosemary
• 1/4 tsp. ground black pepper
• 1 tsp. sea salt
• 2 Tbsp. tomato paste.  Get a can that contains just tomatoes and no citric acid.
• 1 1/2 cups (about 13 or 14 oz.) tomato puree or crushed tomatoes
• 1/4 cup Burgundy wine
• 1/2 lb. (8 oz.) brown rice penne pasta
• 1/2 cup plain almond milk
• 1 cup chicken broth.  Use Imagine organic chicken broth or Kitchen Basics original chicken stock.
• 1 Tbsp. olive oil
• 1/2 tsp. minced garlic
• 2 Tbsp. Bob's Red Mill gluten-free flour
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground black pepper
• 1/8 tsp. sea salt
• 1/4 cup freshly grated Parmesan.  Buy a block of aged Parmesan, not pre-grated, which usually contains corn products to prevent clumping.  Use a zester or the small holes on a grater to grate the cheese.

Instructions:

Preheat oven to 425 degrees.  Place a large 12-inch pan over medium heat and add the olive oil.  Chop the onion and saute in the pan until softened.  While the onion is sauteing, place a 4-quart pot of water over high heat and bring to a boil.

When the onion is softened, increase the heat to medium-high, add the ground beef, and cook until browned.  Drain off the excess fat.  Add the minced garlic, cinnamon, oregano, rosemary, black pepper, and sea salt, and stir for one minute.  Add tomato paste, tomato puree, and wine; stir.  Bring to a simmer, reduce heat to medium-low, and simmer covered.

When the pot of water has come to a boil, add the dry pasta and a teaspoon of sea salt to the water.  Stir and let boil for 6 minutes.  Then rinse the pasta in a colander with cold water.  Transfer the pasta back to the pot.  Stir 1/2 cup of the meat sauce into the pasta.  Cover the bottom of an 8"x8" Pyrex pan with 1/2 Tbsp. olive oil.  Spread 2 level cups of pasta in the bottom of the pan.

To make the bechamel sauce, heat the almond milk and chicken broth in the microwave until they are very hot.  Heat 1 Tbsp. olive oil in a medium sauce pan over medium heat.  Add the minced garlic and stir until fragrant, about 30 seconds.  Stir in the flour to make a paste.  Then pour in the almond milk and chicken broth mixture, whisking constantly.  Whisk frequently until the sauce thickens, about 5 to 10 minutes.  Remove the pan from the heat and whisk in the nutmeg, black pepper, sea salt, and grated Parmesan. 

Now return to the Pyrex pan.  Pour the meat sauce over the pasta that is in the bottom of the pan.  Transfer the remaining 2 cups of pasta to the Pyrex pan and spread evening on top of the meat sauce.  Pour the bechamel sauce on top of the second layer of pasta.

Cover the pan with foil and place in the oven.  Bake for about 20 minutes (or 30 minutes if doubling the recipe), until the center is hot.  Then remove the foil from the pan and turn on the broiler.  Broil until the top of the pastitsio is golden brown, about 2 to 3 minutes.  Remove the pan from the oven and let cool at least 15 minutes before serving.

Applesauce Spice Muffins

These muffins are great to make in the winter when fresh fruit isn't as available or affordable.  They are also great when you haven't been to the store in a while and the only fruit in the house is applesauce.  And finally, they are great because the spices and applesauce make them taste like apple pie in muffin form.

Ingredients:
makes 5 or 6 muffins

• 3 Tbsp. hot water
• 1 Tbsp. flax seed meal
• 1 cup + 2 Tbsp. Bob's Red Mill Gluten-free flour
• 3/4 tsp. baking soda
• 1/4 tsp. sea salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/8 tsp. ground allspice
• 1/4 cup granulated white sugar
• 1 Tbsp. brown sugar
• 2 1/2 Tbsp. canola oil
• 1 1/2 tsp. apple cider vinegar
• 1/2 cup unsweetened applesauce

Instructions:

Preheat the oven to 375 degrees.  Grease the muffin tin with canola oil.  In a small bowl mix the hot water and flax seed meal, and set aside.

In a medium bowl, whisk together the flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and allspice.  In the small bowl containing the flax mixture, add the white sugar, brown sugar, canola oil, and cider vinegar.  If the applesauce has been refrigerated, warm it in the microwave and then add to the small bowl.  Stir the liquid ingredients together and then pour them into the bowl with the dry ingredients.  Stir until completely combined. 

Pour the batter into the muffin tin.  Use a level 1/4 cup of batter per muffin for 6 muffins or a level 1/3 cup of batter for 5 muffins.  Bake for about 15 minutes, until a toothpick comes out clean.

Lentil Ragu with Pasta

 
I like this recipe because I usually have all of the ingredients I need, even when I haven't been to the grocery store in quite a while.  So if I'm running out of food in the house, or if I've forgotten to take the meat out of the freezer, this recipe comes in handy.  This is also a nice recipe for those nights when I don't want to cook, but I still have to feed my family something for dinner.  Even though the recipe requires chopping vegetables and getting several pots dirty, making this dinner feels easier to me because I get to use jarred marinara sauce.  Feel free to use whatever brand of marinara sauce you prefer.  I use Bertolli Vineyard marinara sauce because it's the only one I've found so far that doesn't contain corn or soy and doesn't have large tomato chucks, which aren't preferred by all members of my family.  I especially like the sauce with Burgundy wine because the Burgundy flavor pairs well with the lentils.  In fact, I like the flavor combination so much that I even add some extra Burgundy.  Isn't it great being the cook and getting to do things like that?

Lentil Ragu with Pasta
serves 3 to 4 adults

Ingredients:

• 1/2 cup dried brown lentils
• 2 Tbsp. olive oil
• 1 medium onion
• 2 celery stalks
• 2 medium-size carrots
• 1/2 tsp. minced garlic
• 1/4 cup Burgundy wine
• 24-ounce jar of Bertolli Vineyard marinara sauce with Burgundy wine
• 1/2 tsp. sea salt
• 1 can of Lindsay Naturals sliced black olives (optional)
• 8 to 12 oz. brown rice spiral pasta

Instructions:

Place the lentils in a small bowl and fill with water until the lentils are covered with water by at least one inch.  Place a small pot with 2 cups of water on the stove and bring the water to a boil over high heat.  When the water has come to a boil, rinse the lentils in a sieve and add them to the pot.  Simmer until the lentils are tender, about 15 to 20 minutes.

Meanwhile, place a 4-quart pot over medium heat and add the olive oil.  Dice the onion, celery, and carrots.  Add the vegetables to the pan and saute until softened.  Add the minced garlic and stir for 1 minute.  When the lentils are tender, add them to the pan as well.  Then pour in the wine, marinara sauce, and salt.  Simmer, covered, for at least 15 minutes or up to 1 hour.

While the ragu is simmering, bring a large pot of water to boil over high heat.  Add about 1 tsp. of sea salt and the rice pasta.  Boil for 10 to 12 minutes, until the pasta is the desired texture.  Pour the pasta into a colander and then rinse thoroughly with water to wash off the excess rice starch.  (This prevents the pasta from sticking together in one big glob.)

Before serving, stir the olives into the ragu.  Serve the ragu on top of the pasta, or stir the pasta into the sauce and then serve.