November 13, 2012 · 7:31 pm

Whiskey Soaked Beef Tips

One of my favorite dinners is steak tips.  I will almost always choose beef in a restaurant, and cook it at home when I can.  This marinade is a little different, but adds really great flavor to your favorite cut of beef.

Whiskey Soaked Beef Tips

Pieces:

  1. 1.5 pounds beef tips
  2. 2 tsp. garlic
  3. 2 tsp. sweet hot mustard
  4. 2 tbsp. worcestershire sauce
  5. one half cup whiskey
  6. 3 large sprigs fresh rosemary, chopped
  7. 1 tbsp. smoked paprika
  8. one half cup brown sugar
  9. salt and pepper

Process:

  1. In a large bowl or plastic bag, combine all ingredients.
  2. Marinate the beef at least 3 hours, mixing up the marinade every so often.
  3. Either grill or sear and saute the beef to your liking!
  4. Serve hot.

Happy Allergy Free Eating!

 

 

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November 6, 2012 · 5:59 pm

Peanut Butter Amazeballs

I have a big sweet tooth, but with living a healthy life style and being gluten and dairy free, I have to balance my sweets.  I was looking to satisfy that sweet tooth and made these peanut butter chocolate truffles.  I had to make a small batch because I knew I would be tempted to eat all of them!  I used dairy free chocolate chips, and I promise you will never know the difference.  This recipe make about 2 dozen balls.

Peanut Butter Amazeballs

Pieces:

  1. 3 tbsp. vegan butter
  2. one half jar smooth peanut butter (about 8 ounces)
  3. 1 cup confectioners sugar
  4. 1 cup gluten free crispy rice cereal
  5. 8 ounces dairy free mini chocolate chips
  6. cinnamon sugar to sprinkle on top

Process:

  1. In a large bowl, mix together butter, peanut butter, and sugar.  Mix well.
  2. Stir in rice cereal just until incorporated.
  3. Chill the dough 1 hour.
  4. Form dough into balls, about 1 tbsp. at a time.  In the center of each ball, fold in a few mini chocolate chips using your fingers.
  5. Freeze the formed balls for about 2 hours.
  6. Heat the rest of the chocolate chips in a shallow bowl about 2 minutes in the microwave, stir to make sure chocolate is melted.
  7. Roll each peanut butter ball into the melted chocolate and place on wax paper.
  8. Sprinkle cinnamon sugar on top and put in the fridge.
  9. Serve when the chocolate has hardened again.

 

Happy Allergy Free Eating!

 

 

 

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November 4, 2012 · 6:46 pm

Hurricane Stew

While the winds were whipping and the rain was coming down, I couldn’t think of a better meal than homemade beef stew.  It was warm, cozy, and smelled delicious as it cooked in the crockpot all day, while I kept my fingers crossed that the power wouldn’t go out!

Hurricane Stew

Pieces:

  1. 1 lb. beef tenderloin, cut into one inch cubes
  2. 28 ounce can of diced tomatoes, drained
  3. 3 cups baby carrots
  4. 4 celery stalks, cut into small pieces
  5. 1 lb. fingerling potatoes, cut into one inch cubes
  6. 2 apples, peeled and cut into one inch cubes
  7. one quarter cup chopped parsley
  8. one quarter cup chopped rosemary
  9. 1 cup red wine
  10. one half cup apple cider vinegar

Process:

  1. Layer all ingredients in a crockpot.
  2. Cook on high heat for 4.5 hours.
  3. Stir every hour to mix the ingredients.
  4. Serve hot.

 

Happy Allergy Free Eating!

 

 

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October 30, 2012 · 5:51 pm

Apple Cider Risotto with Pumpkin

Ok, here is the last of the pumpkin recipes… for now at least!  I recently made risotto, and used apple cider to cook the rice instead of traditional chicken broth… it was delicious!  The flavor was full and rich… and I topped the risotto with dried cranberries and a scoop of pumpkin puree.  This is a great fall recipe!

Apple Cider Risotto with Pumpkin

Pieces:

  1. 1 leek, washed and cut into quarter inch rounds (excluding the greens)
  2. 2 tbsp. vegan butter
  3. 1 cup arborio rice
  4. 3 cups apple cider
  5. one half cup pumpkin puree
  6. one half cup dried cranberries
  7. salt and pepper

Process:

  1. Wash the leek and cut into quarter inch rounds.
  2. In a large pan, saute the leek in the vegan butter for a few minutes on high heat just until it starts to soften.  Season with salt and pepper.
  3. Add the arborio rice and stir for two minutes.
  4. Add the apple cider, one half cup at a time, stirring until it is all absorbed before adding the next half cup.
  5. When the rice is cooked through and the apple cider is absorbed, serve the risotto hot with a tablespoon of pumpkin puree and a handful of dried cranberries on top.

Happy Allergy Free Eating!

 

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October 28, 2012 · 6:46 pm

Pumpkin Pie Potatoes

Aaaaand the pumpkin recipes are still coming!  I recently discovered pumpkin pie spice and don’t know how I enjoyed fall without it before.  It is so good on vanilla coconut milk ice cream, in coffee, or on french toast.  Here, I made pumpkin pie potatoes…. yum!

Pumpkin Pie Potatoes

Pieces:

  1. 1 bag fingerling potatoes
  2. 2 tbsp. olive oil
  3. 2 tbsp. pumpkin pie spice
  4. 1 tsp. brown sugar

Process:

  1. Wash the potatoes and cut them into half inch rounds.
  2. In a large saute pan over medium high heat, put the potatoes, olive oil, pumpkin pie spice, and brown sugar.
  3. Saute until potatoes are tender, stirring every so often to coat all sides of the potatoes.
  4. Enjoy hot!

Happy Allergy Free Eating!

 

 

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October 23, 2012 · 6:07 pm

Very Inspiring Blogger!

Last week, I saw that I had been nominated for the “Very Inspiring Blogger” award by Cooking with a Twist, who is also a food blogger!  I was so excited when I read about this, and can’t wait to share in the fun.  Thanks!

There are a few rules that apply to this nomination:

The rules of the awards are:

1. Visit and thank the blogger who nominated you.

2. Acknowledge that blogger on your blog and link back.

3. Share 7 random things about yourself.

4. Select 15 blogs for the award.

5. Copy and paste the award on your blog somewhere.

Here goes!

7 Random Facts About Me:

1. I hate mushy fruit.  Applesauce, fruit on the bottom yogurt… even fruit pies.  I’m not fond of the texture and stay away from these foods!

2.  My mother is a phenomenal cook.  I love watching her make such amazing dishes, and she has always been my inspiration to cook.  She doesn’t even blink an eye when I visit and she needs to make allergy friendly meals!

3.  I am an only child.. which always meant I could have my mother all to myself in the kitchen.

4.  I went to Boston College and loved every minute of it… but still can’t follow a football game to save my life.

5.  I love the beach and really should live in a tropical climate.  Summer can’t get here soon enough each year!  I wear my flip flops as long as I can into the New England seasons and can’t wait to break them back out when winter is over.

6.  I have lived in the Boston area my whole life.  I do like visiting other cities, but Boston is my home… even if it has a brutal winter and I need to put the flip flops away!

7.  The farthest I have traveled is to visit a friend in Australia.  Australia is beautiful and worth the plane ride… I have never seen such amazing sights… in one view you could be looking at the beach, the city skyline, and cliffs marking the unending horizon.  I would recommend it to anyone!

Nominations for the Very Inspiring Blogger Award are:

Here are some of my favorites blogs and sites I hope you check out! 

1.  Savory Simple

2.  Gluten Free Goddess

3. Carrots n’ Cake

4.  Unwind Cooking

5.  Little Miss Runshine

6.  Emily Bites

7. The Sensitive Pantry

8.  Gluten Free Girl

9.  Whole Foods Blog

10.  The Gluten Free Diva

11.  Jules Gluten Free

12.  The Spunky Coconut

13.  Ginger Lemon Girl

14.  Baking Love

15.  Living Without

Thanks again, Cooking with a Twist, and I hope you all enjoy these inspiring writers!

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October 18, 2012 · 7:09 pm

Chocolate Chip Pumpkin Bread

Here comes another pumpkin recipe!  I thought I made a similar bread last fall, but couldn’t find the recipe… so I made a new one.  I love this recipe… great paired with a cup of coffee on a lazy weekend morning.  I especially love the mini chocolate chips!

Chocolate Chip Pumpkin Bread

Pieces:

  1. 2 cups gluten free flour
  2. 1.25 cups sugar
  3. .5 cup brown sugar
  4. a pinch of salt
  5. 1 tsp. baking soda
  6. .75 cups oil
  7. 1 egg
  8. 1.5 cups canned pumpkin puree
  9. 3 tsp. nutmeg
  10. 2 tbsp. cinnamon
  11. 2 tsp. ginger
  12. 1 cup vegan mini chocolate chips

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir until they are well blended.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about 50 minutes, until a toothpick comes out clean.
  5. Let cool, then slice and serve with your favorite breakfast.

Happy Allergy Free Eating!

 

 

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October 16, 2012 · 7:07 pm

Chocolate Chocolate Pumpkin Cookies

So I have really just jumped right into the whole fall cooking idea… and may have gone a little overboard with the use of pumpkin.  There will be a few more pumpkin posts to follow!  Today is Chocolate Chocolate Pumpkin Cookies.  Not too sweet, great texture, and filling.  A great fall afternoon snack!

Chocolate Chocolate Pumpkin Cookies

Pieces:

  1. 2.5 cups gluten free flour
  2. 1 tsp. baking soda
  3. 1 tsp. baking powder
  4. 4 tbsp. vegan butter
  5. 2 cups sugar
  6. .25 cups brown sugar
  7. 1.25 cups canned pumpkin puree
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1 cup cocoa powder
  11. pinch of salt
  12. 2 tsp. cinnamon
  13. 2 tsp. nutmeg
  14. .25 cup oil
  15. 1 cup vegan mini chocolate chips
  16. powdered sugar for dusting

Process:

  1. Mix all ingredients in a bowl.
  2. Stir well until dough is combined.
  3. On a greased cookie sheet, drop tablespoons of dough.  Leave about an inch between each cookie.
  4. Bake at 350 degrees for 18-20 minutes, until a toothpick comes out clean when put in the middle of each cookie.
  5. Let cool.
  6. Dust with powdered sugar.
  7. Makes about 2 dozen cookies.

Happy Allergy Free Eating!

 

 

 

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October 11, 2012 · 6:18 pm

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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October 9, 2012 · 6:52 pm

Chicken with Rosemary, Bacon, Cream Sauce

Every now and then you have to splurge with a little bacon, right?  It makes the house smell great and it makes any meal taste better.  This week, I made a quick and easy chicken recipe with a rosemary, bacon, cream sauce.  It was delicious!  Hearty for these fall nights.  I put it over rice, but you could easily put it over quinoa or gluten free pasta instead.

Chicken with Rosemary, Bacon, Cream Sauce

Pieces:

  1. 2 chicken breasts
  2. 6 slices bacon
  3. 1 cup coconut milk
  4. 2 sprigs fresh rosemary
  5. 2 tsp. pepper

Process:

  1. Cut the bacon into small pieces, maybe a half inch by half inch.  Tip:  I use kitchen scissors!
  2. In a large saute pan on high heat, saute the bacon until it starts to sizzle, but isn’t fully cooked (about 3-4 minutes).
  3. Drain the bacon fat and put the bacon bits back into the pan.
  4. Push the bacon aside and place the chicken breasts in the pan.  Sprinkle the chicken generously with pepper on both sides.  Saute the chicken on high heat about 2 minutes each side, just to brown the outside.
  5. Turn the heat down to medium.  Add the coconut milk and rosemary.
  6. Cover and let simmer until the chicken is cooked through and the coconut milk cooks off, about 15-20 minutes.  You may take off the lid for the last few minutes.
  7. Serve hot over rice, quinoa, or pasta by adding the chicken and spooning a generous amount of bacon and sauce over it.  Garnish with rosemary.

Happy Allergy Free Eating!

 

 

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