Tag Archives: cumin

September 16, 2012 · 5:58 pm

Bacon and Onion Meatloaf

I was actually in the mood for something hearty this weekend as the weather started to cool down (even though I am in total denial about summer ending).  So, I decided to make turkey meatloaf, and add the heartiness of bacon to it.  It was delicious!  I know that meatloaf has a bad reputation, but this turned out really well.  It is pretty healthy with the turkey meat, and the bacon added some flavor.  I will definitely make it again.  You could even make meatballs out of it if you wanted to.

Bacon and Onion Meatloaf

Pieces:

  1. 1 lb. ground turkey (or beef if you prefer)
  2. one half of an onion, finely chopped
  3. 7 slices of bacon, cut into small pieces (I use kitchen scissors)
  4. one half cup gluten free bread crumbs
  5. 1 egg and 1 egg white
  6. 1 tsp. smoked paprika
  7. 1 tsp. cumin
  8. 1 tsp. chopped garlic
  9. salt and pepper to taste
  10. 4 tbsp. ketchup
  11. 2 tbsp. honey

Process:

  1. In a large bowl, combine the turkey, onion, bacon, bread crumbs, eggs, paprika, cumin, garlic, salt, and pepper.  Use your hands to combine the mixture, but don’t handle it too much or make it too dense by squeezing too hard.
  2. Once combined, form it into a loaf shape.
  3. Place the loaf into a shallow and greased pan.
  4. Put the pan and loaf into the fridge for 10 minutes.
  5. Bake at 350 degrees for 65 minutes.  Halfway through baking, about 30 minutes in, drizzle the honey and ketchup on top of the loaf.
  6. When cooked, take the pan out of the oven and let it sit for about 5-7 minutes.
  7. Cut into slices and serve hot.

Happy Allergy Free Eating!

 

 

 

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September 11, 2012 · 6:23 pm

Drunken Grilled Chicken

As summer winds down and the air gets colder, I am still trying to grill as much as I can… with a sweatshirt on.  This weekend, I made Drunken Grilled Chicken, where the chicken literally sat in wine all day.  Yum!  It was a fresh, light, and flavorful marinade… perfect for the end of summer.

Drunken Grilled Chicken

Pieces:

  1. 2 chicken breasts
  2. one quarter cup white wine vinegar
  3. one half cup dry white wine
  4. 3 fresh rosemary sprigs
  5. one quarter cup fresh parsley
  6. 2 tsp. dried oregano
  7. 4 lemon slices
  8. one half tsp. cumin
  9. salt and pepper to taste

Process:

  1. In a large bowl, combine all ingredients.  Make sure the chicken is sitting well under the liquid, and not much chicken is exposed… really get it dunked with the herbs and lemon slices sitting on top.
  2. Let the chicken marinate in the fridge for at least 12 hours.
  3. Transfer the chicken breasts, lemon slices, and herb stems onto a large piece of aluminum foil.  Fold the foil up so that the chicken is covered, and in a loose package.
  4. Turn on the grill to medium heat.  Place the foil package onto the grill, and let the chicken steam in the foil for about 15-20 minutes.
  5. Take the chicken out of the foil, remove the herb stems and lemon slices, and let the chicken finish cooking on the grill grates.  This way, it will be juicy and still have those nice grill marks.
  6. Serve hot.

Happy Allergy Free Grilling!

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August 30, 2012 · 5:00 pm

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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August 19, 2012 · 5:53 pm

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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July 5, 2012 · 7:23 pm

Crockpot Burrito Bowls

The corn tortilla is a small round mystery to me.  I love going out for Mexican food because corn tortillas are gluten free.  In restaurants, the corn tortillas are an easy alternative to flour ones.  But at home, I find that they just fall apart.  So, I attempted one dish served two different ways to see which was best for the corn tortilla.  Turns out, the bowl shape was best!

Crockpot Burrito Bowls

Pieces:

  1. one pound chicken tenderloins
  2. one half of an onion, chopped
  3. 2 peppers chopped, whichever colors are your favorite
  4. 4 tbsp. green verde sauce (I used a jar version found in the ethnic food section), plus about 2 tbsp. more for dressing
  5. 3 tsp. cumin
  6. one bag of frozen corn
  7. one can of black beans, drained
  8. juice of one lime
  9. 1 tsp. red chili flakes

Process:

  1. In the crockpot, put the chicken, onion, peppers, 1 tsp. cumin, and 4 tbsp. green verde sauce.
  2. Cook on high for 2.5 hours.
  3. When the chicken is done, take it out of the crockpot and shred with two forks.
  4. In a saute pan over medium heat, combine the corn, beans, 1 tsp. cumin, and lime juice.  Cook just until heated through.
  5. To serve, you can wrap the chicken mixture in a corn tortilla with an extra sprinkle of cumin and red pepper, place over a bed of corn and beans, and spread green verde sauce on top.  Or, you can line a bowl with a corn tortilla, place corn and beans in it with the chicken mixture on top, and then dress with green verde sauce and a sprinkle of cumin and red pepper.

In a wrap.

In a bowl.

Happy Allergy Free Eating!

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May 29, 2012 · 7:05 pm

Spring Rolls

Inspired by gluten free rice products found in Asian cuisine, I took on the challenge of making Spring Rolls in rice wrappers.  I made them with veggies, although putting grilled chicken in them would be just as good.  I think I got the basic wrap down, but it will definitely take more practice to master.  Those rice wrappers are tough!  Overall, the flavor was really delicious… I think it was a combination of all the ingredients an totally worth it!  I will definitely make these again.

Spring Rolls

Pieces:

  1. rice wrappers (I found them at a local Asian market)
  2. one yellow pepper, chopped into long thin strips
  3. one orange pepper, chopped into long thin strips
  4. one cucumber, peeled and chopped into long thin strips
  5. one cup frozen corn, defrosted
  6. one cup frozen edamame beans, defrosted
  7. half of an avocado, cut into pieces
  8. half of a cup of gluten free soy sauce
  9. juice of one orange
  10. juice of one lemon
  11. juice of one lime
  12. 1 tbsp. ginger
  13. 1 tsp. cumin
  14. 2 tbsp. chopped basil
  15. 2 tbsp. chopped cilantro
  16. 2 tbsp. chopped parsley

Process:

  1. Chop the peppers, cucumber, avocado, and defrost the corn and edamame.
  2. In a bowl, mix together the soy sauce, orange juice, lemon juice, lime juice, ginger, and cumin.
  3. Chop the basil, cilantro, and parsley and set aside.
  4. Fill a large saute pan with warm water.
  5. Dip each rice wrapper in the water for 13 seconds (the magic number!) and place on a plate.  Pat dry with a paper towel.
  6. At the bottom edge of the wrapper, place the peppers, cucumber, avocado, corn, and edamame.  Sprinkle with chopped herbs.  Drizzle one teaspoon of sauce over the mixture.
  7. Fold in the sides of the wrapper, then wrap up like a burrito.
  8. Eat as is, or dip in more sauce.  Enjoy!

 

 

Happy Allergy Free Eating!

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April 1, 2012 · 6:30 pm

Fiesta Chili

Always looking for lunch ideas, I decided to make a light version of chili using turkey, white beans, and nutrient rich vegetables.  It is colorful, festive, and full of flavor.  A great spring time twist on the hearty winter meal.  It definitely spiced up my day!

Fiesta Chili

Pieces:

  1. 1 pound ground turkey meat
  2. 3 tbsp. olive oil
  3. 2 tsp. cumin
  4. 2 tsp. smoked paprika
  5. one half of an onion, chopped
  6. salt and pepper, to taste
  7. 1 tsp. red pepper flakes
  8. 2 green peppers, chopped
  9. 2 yellow peppers, chopped
  10. 1 zucchini, chopped
  11. 2 cans diced tomatoes with chilies
  12. 1 can small white beans
  13. 1 can black eye peas

Process:

  1. In a large deep saute pan, add the turkey, oil, cumin, paprika, onion, salt and pepper, and red pepper flakes.
  2. Stir constantly, mixing the flavors and breaking up the turkey into small chunks.
  3. When the turkey is almost cooked through (about 5-7 minutes), add the chopped green peppers, yellow peppers, zucchini, diced tomatoes, white beans, and black eye peas.
  4. Cover and let simmer about 30 minutes on medium-low heat.
  5. Cook for the last 10 minutes uncovered.
  6. Serve hot!

Happy Allergy Free Eating!

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October 27, 2011 · 7:35 pm

A Taste of New Orleans…

Still dreaming about the fresh Cajun meals I enjoyed while in New Orleans this summer, I decided to make my own version of Jumbalaya for some friends I am having over tomorrow night.  It is pretty inexpensive to make, easy to serve a large group of people, and definitely a crowd pleaser.  The best part was that I used a Cajun spice I bought while in New Orleans this summer, appropriately named “Slap Ya Mama” spice mix!  Although a simple blend of chili powder, garlic, salt, and pepper… it was delicious… and the name made it even more so!

Jumbalaya for a crowd

Pieces:

  1. 2 pounds chicken tenders
  2. 2 tbsp. olive oil for sauteing
  3. 2 cans chopped tomatoes
  4. 1 package Andouille sausage
  5. 2 cups of rice
  6. 1 package frozen corn and red pepper mix
  7. 2 tbsp. Slap Ya Mama seasoning (or your own spicy mix)
  8. 2 tsp. cumin
  9. 2 tsp. smoked paprika
  10. 1 tsp. parsley

Process:

  1. Chop the chicken tenders into bite sized pieces.
  2. In a shallow saute pan with olive oil, saute the chicken tender pieces until cooked through.  While they are cooking, add 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika, and 1 tsp. parsley and stir frequently.
  4. Cook 2 cups rice to package directions.
  5. In a large pan, add the rice, chicken, canned chopped tomatoes, sausage links (cut into bite size pieces), package of corn and pepper mix, 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika.
  6. Stir and heat on low heat until heated through.
  7. Serve hot… preferably with a banjo player!

Happy Allergy Free Eating!

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October 4, 2011 · 5:35 pm

Drunken Stuffed Peppers

I love Mexican flavors and cooking, but flour tortillas and cheese and sour cream are my worst enemies.  So, to bring some of my favorite Mexican flavors into my kitchen, I made Drunken Stuffed Peppers… a little tequila and lime flavoring definitely did the trick!

Pieces:

  1. 3 large green peppers
  2. 2 tbsp. olive oil for misting
  3. 1 lb. ground sirloin (hamburger) meat
  4. one half of an onion, chopped
  5. 2 cans chopped tomatoes with spicy chilies in them
  6. 2 shots tequila
  7. juice of one lime
  8. 2 tbsp. cumin
  9. 2 tbsp. smoked paprika

Process:

  1. Cut the peppers in half, lengthwise, so they look like bowls.
  2. Lay the peppers on a large cookie sheet and spray lightly with oil.  Bake at 400 degrees for about 30 minutes, until fork tender.
  3. In a large saute pan coated with cooking spray, add the meat and chopped onion.  Stir it for a few minutes until the meat starts to brown.
  4. Add both cans of spicy chopped tomatoes, tequila, lime juice, cumin, and paprika.
  5. Stir for a few more minutes, until the meat is cooked through.
  6. Scoop the meat into the pepper bowls and broil for a few minutes.  You may need to drain some of the liquid from the meat or use a slotted spoon.
  8. Serve hot… and with a margarita!

 

Later in the week, I even used the filling on top of a salad with some corn and spicy dressing!

 

Happy Allergy Free Eating!

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