Tag Archives: cinnamon

Eggnog Martini

In a new house this year, I was very excited to decorate for Christmas.  Buying a tree, putting a wreath on the front door, building a fire, and celebrating the season!  I decorated for Christmas this week, and of course had to have the Christmas music playing and an Eggnog Martini in hand.  Nothing says ‘Tis the Season like Eggnog.  Err, dairy free Eggnog.

I came across So Delicious Eggnogg, and it is delicious.  Tastes just like the real thing.  I love the So Delicious brand products and use them constantly.  I even put the Nog Coconut Milk  in my coffee on those lazy weekend mornings.

nog milk

Eggnog Martini

In a martini shaker, shake vigorously:

  1. 1 shot whipped cream vodka
  2. 1 shot amaretto
  3. about 3 shots ‘eggnog’ (enough to fill the rest of the martini glass)

Pour the ingredients into a martini glass and sprinkle cinnamon on top.

nog martini

Happy Allergy Free Drinking!

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Triple Potato Curried Quinoa Salad

I had a few random leftover potatoes from various recipes and didn’t quite know what to do with them, so I made an alternative potato salad.  I used those potatoes, some leftover red pepper, and quinoa to make a great curried potato salad.  It would be great as a lunch salad, or a side to dinner. And, if you don’t like curry, you can easily leave it out.

Triple Potato Curried Quinoa Salad

Pieces:

  1. One sweet potato, peeled and diced into half inch cubes
  2. One white potato, peeled and diced into half inch cubes
  3. 5-6 small red bliss potatoes, washed and cut into half inch cubes
  4. 2 red peppers, cut into half inch squares
  5. 1 tsp. cinnamon
  6. 3 tsp. curry powder
  7. 2 tbsp. vegan butter
  8. 2 tsp. smoked paprika
  9. 1 cup quinoa cooked to package directions
  10. 2 tbsp. olive oil
  11. 3 tbsp. white wine vinegar
  12. 2 tbsp. honey
  13. 2 tbsp. dijon mustard
  14. 1 tsp. curry powder
  15. 1 tsp. white sugar
  16. 1 tsp. ginger
  17. salt and pepper

Process:

  1. In a large skillet, combine the sweet potato cubes, white potato cubes, and red potato cubes with the cinnamon, 3 tsp. curry powder, smoked paprika, and butter.
  2. Cook on medium heat, covered, until potatoes are a little bit harder than fork tender, about 10 minutes.  Stir every couple of minutes.
  3. Add the red peppers and continue to cook until red peppers and potatoes are tender, about another 4 minutes.  When cooked, take off heat and let cool.
  4. Cook the quinoa to package directions.
  5. In a salad dressing shaker, or a bowl, combine the olive oil, white wine vinegar, honey, dijon mustard, 1 tsp. curry powder, sugar, ginger, and a pinch of salt and pepper.  Shake/mix vigorously.
  6. In a serving bowl, combine the potatoes and red peppers with the quinoa, and pour dressing on top.  Mix well and serve!

triple potato

Happy Allergy Free Eating!

 

 

 

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Cinnamon Spiced Carrots

Last week, I had the wonderful opportunity to spend time with family for the Thanksgiving holiday.  I did not cook, which of course was nice, but it also made me want to try a few of my own Thanksgiving recipes when I came home!  I cooked an herb crusted turkey breast with my mom’s stuffing and my new Cinnamon Spiced Carrots.  The carrots were super easy to do, and I would enjoy them all winter long!

Cinnamon Spiced Carrots

Pieces:

  1. 8 carrots, peeled and diced into quarter inch rounds
  2. 4 parsnips, peeled and diced into quarter inch rounds
  3. 2 tbsp. olive oil
  4. 2 tbsp. cinnamon
  5. 1 tbsp. nutmeg
  6. 2 tbsp. honey

Process:

  1. Peel and cut the carrots and parsnips.
  2. In a large bowl, combine  the carrots, parsnips, olive oil, cinnamon, nutmeg, and honey.
  3. Toss the ingredients with your fingers a few times to combine.
  4. In a roasting pan, pour the carrot mixture.
  5. Bake at 350 degrees about 35 minutes, until the carrots are fork tender.
  6. Serve hot!

Happy Allergy Free Eating!

 

 

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Sparkling Apple Cocktail

Hello again and Happy Thanksgiving!  I hope you had a wonderful holiday weekend with friends and family.  I had a delicious weekend!  To wash down all the leftovers, I came up with this Sparkling Apple Cocktail… hope you enjoy.  (I know I did over the long weekend!)

Sparkling Apple Cocktail

Pieces:

  1. 1 shot vanilla vodka
  2. 2 shots prosecco (or sparkling white wine)
  3. 3 shots apple cider
  4. a dash of cinnamon

Process:

  1. Pour the vodka, prosecco, and apple cider into a martini glass.
  2. Top with a dash of cinnamon.
  3. Enjoy!

Cheers!

 

 

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Sweetened squash and tofu stir fry

Each Sunday, I think of something to make for my lunches during the week.  I try to find a good mix of protein, carbs, and also something a little more fun than just a sandwich on gluten free bread (although those weeks certainly do happen!).  This week, I made a sweet tofu stir fry with fall vegetables.  It is delicious, and people are constantly asking me what smells so good in the microwave at school!  If you don’t like tofu, this recipe could easily be used with chicken.

Sweetened Squash and Tofu Stir Fry

Pieces:

  1. one container pre- cut butternut squash (or one squash you peel and cut up yourself into one inch cubes)
  2. 2 zucchini, cut into rounds
  3. 2 yellow squash, cut into rounds
  4. one block firm tofu, drained and dried
  5. 2 tbsp. cinnamon
  6. 2 tbsp. pumpkin pie spice
  7. 2 tbsp. honey
  8. 1 tbsp. brown sugar
  9. salt and pepper
  10. cooking spray

Process:

  1. Cut the tofu block into one half inch by one half inch cubes.  Lay the cubes between two dish towels and let dry for a couple hours.
  2. In a large saute pan, add the butternut squash cubes and cooking spray.
  3. Over medium- high heat, let the butternut squash saute for 5 minutes.  Stir every minute or so.
  4. Add the zucchini and yellow squash rounds.
  5. Season with salt and pepper and stir the veggies every couple minutes.
  6. When the veggies start to soften, add the dried tofu cubes.
  7. Season with cinnamon, pumpkin pie spice, honey, and brown sugar.
  8. Continue stirring every couple minutes until the veggies are fork tender.
  9. Serve hot by itself or over rice, quinoa, or your favorite grain.

Happy Allergy Free Eating!

 

 

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Apple Cider Chicken with Rosemary, Leeks, and Fennel

Even though I don’t like the fact that it is a little cooler in the fall, I do enjoy all the flavors of fall cooking.  In addition to stocking up on pumpkin, my fridge is also full of apple cider.  I love having a warm mug of apple cider with some cinnamon on top, and I also love cooking with it.  Here is a fall dish where the chicken bathes in apple cider and cinnamon!

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Pieces:

  1. 2 chicken breasts
  2. one leek, greens cut off and chopped into rounds
  3. one fennel bulb, greens cut off and chopped into rounds
  4. 3 tbsp. vegan butter
  5. 2 cups apple cider
  6. 1 tbsp. cinnamon
  7. 4 tbsp. chopped rosemary
  8. salt and pepper

Process:

  1. In a large sauté pan, heat 2 tbsp butter and chicken over high heat.
  2. Brown chicken for 3 minutes each side.
  3. Lower the heat to medium.  Add the leek and fennel slices. Sauté about 2 minutes.
  4. Add half the apple cider and half the rosemary.
  5. Sprinkle the chicken with cinnamon.
  6. Cover and cook over medium heat about 10 minutes.
  7. Add the rest of the apple cider and rosemary.
  8. Cover and cook another 10 minutes.
  9. Continue cooking until chicken is cooked through and apple cider is cooked off. Add water or more apple cider if needed to keep pan wet.

Happy Allergy Free Eating!

 

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Mashed Pumpkin Sweeties

Pumpkins and apples and leaves, oh my!  Fall is upon us, and so is the abundance of canned pumpkin.  Pumpkin has a ton of fiber and not many calories, so I had to get my fill this time of year.  I made mashed sweet potatoes with pumpkin… what a great fall side dish!

Mashed Pumpkin Sweeties

Pieces:

  1. 2 sweet potatoes
  2. one half of a can of pumpkin
  3. one half cup apple cider
  4. 2 tbsp. vegan butter
  5. 2 tsp. pumpkin pie spice
  6. 2 tsp. cinnamon
  7. Salt and pepper

Process:

  1. Peel the sweet potatoes and chop into 1 inch cubes.
  2. Steam or microwave the sweet potato cubes until soft (about 10 minutes).
  3. In a large pan, add the soft sweet potatoes, pumpkin, apple cider, vegan butter, pumpkin pie spice, cinnamon, salt and pepper.
  4. Mash until desired consistency.
  5. Serve hot.

 

Happy Allergy Fall Eating!

 

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Smokey Garlic Lime Chicken

I am really loving having a grill and the summer to enjoy it in!  It is such an easy cooking method and perfect for summer foods.  Lately, I have been enjoying grilled corn on the cob and chicken.  Here is a smokey chicken rub that I tried and loved.  The chicken marinade makes it especially juicy and tender when served hot off the grill.  Yum!

Smokey Garlic Lime Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 tsp. garlic salt
  3. 2 tsp. smoked paprika
  4. one half tsp. cinnamon
  5. 1 tsp. cumin
  6. one half tsp. nutmeg
  7. one half tsp. red chili powder
  8. 1 tsp. ground ginger
  9. the juice of one lime
  10. 1 tsp. chopped garlic

Process:

  1. In a large bowl, coat both sides of the chicken with the garlic salt, paprika, cinnamon, cumin, nutmeg, red chili powder, and ginger.
  2. Add the lime juice and garlic.  Let the chicken marinate for about 3 hours.
  3. Grill until chicken is cooked through and serve hot!

Happy Allergy Free Grilling!

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Mediterranean Meatballs

Looking for something different?  How about this different flavor combination with traditional meatballs?  Unique, delicious, smokey, deeply flavored… I could go on.  But you really need to taste them to believe how great these Mediterranean Meatballs are!

Mediterranean Meatballs

Pieces:

  1. 1 lb. ground beef or lamb
  2. 1/2 red onion
  3. 2 garlic cloves
  4. 1/2 tsp ground cumin
  5. 1/2 tsp smoked paprika
  6. 1/2 tsp ground cinnamon
  7. 3 Tbsp parsley
  8. salt/pepper to taste
  9. one 28 ounce can of peeled whole Italian plum tomatoes plus juice (San Marzano preferred)
  10. 1/2 Tbsp olive oil

Process:

  1. In food processor pulse tomatoes and juice until smooth.  
  2. Pour into lidded tagine or lidded large saute pan.
  3. Stir in olive oil, one minced garlic clove, half of the parsley, 1/4 tsp each of cumin, paprika, cinnamon, and salt/pepper to taste.  
  4. Cook over low heat until thickened slightly, about 10 minutes. 
  5.  In food processor (no need to rinse) add onion, one garlic clove, half of the parsley and pulse until chopped.  
  6. Add meat and 1/4 tsp each of cumin, paprika, cinnamon, and salt/pepper to taste.  Pulse until smooth.  
  7. Roll mixture into balls, about 1 to 2 inches in diameter.  
  8. Gently place the meatballs into the tomato sauce, cover and cook over low heat until meatballs are cooked through, about 45 minutes to one hour. 
  9. Serve over rice, or rice with some saffron blended in.
Happy Allergy Free Eating!

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Curried Sweet Potato Stir Fry

In the mood for something a little different this weekend, I made a curry stir fry.  I used tofu, sweet potatoes, and red peppers.  I know that tofu is not everyone’s favorite… so this recipe would be just as good with chicken.  And for those that are afraid of curry… this would be a good recipe to dip your toe into.  It has great curry flavor, but isn’t too overwhelming.  I think that is what is so great about stir fry… you can always tweak it to what your individual tastes are.

Curried Sweet Potato Stir Fry

Pieces:

  1. one block of tofu, cut into bite sized pieces and dried on towels
  2. 2 tbsp. olive oil
  3. 2 sweet potatoes, peeled and cut into bite sized pieces
  4. 1 large red pepper, cut into bite sized pieces
  5. one half of an onion, cut into bite sized pieces
  6. 2 tbsp. yellow curry powder
  7. 2 tsp. cinnamon sugar (or 1 tsp. of each)
  8. 2 tsp. smoked paprika
  9. salt and pepper to taste
  10. one half cup dried cranberries

Process:

  1. To prep the tofu… cut into small blocks and set in between two towels for an hour to dry out.
  2. In a large saute pan, add the olive oil and tofu pieces.
  3. Let sit on medium high heat for about 4 minutes…then flip the tofu to brown the other sides.
  4. Add the sweet potatoes, red pepper, onion, curry powder, cinnamon sugar, paprika, and salt and pepper.
  5. Stir every few minutes to make sure that all sides get browned.
  6. When everything is just about tender, add the dried cranberries and stir for the last couple minutes.
  7. Serve hot.  Can also serve over rice.

Happy Allergy Free Eating!  Try something new.

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