Archive for November, 2011

November 3, 2011

Curried Quinoa with Chicken & Peas

From here:

Curried Chicken Quinoa with Peas

1 Tbsp olive oil
About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
1 small red onion, chopped
2 garlic cloves, crushed
1 15 oz. can petite diced tomatoes
1 Tbsp curry powder
1/2 Tbsp chili powder
1 tsp nutmeg
2 cups water or chicken broth
1 cup quinoa
1 12 oz. bag frozen peas
Salt and pepper to taste


Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked.
Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes.
Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas.
Turn heat to low and keep warm until ready to serve.
Makes 4 adult portions.

November 3, 2011

Bacon Ranch Slowcooker Chicken

Copy-pasted from this blog: We’ll like unhealthify it. LOL

Bacon Ranch Slowcooker Chicken
4 Servings

2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts
8 oz. pasta (I used rigatoni)

Combine the first five ingredients. Place chicken in slowcooker and pour sauce over the top. Cook on high for 3.5 hours. Serve over hot noodles.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams.

Review: This tasted like it was SO bad for me! I loved how creamy it came out – it almost tasted cheesy even though I didn’t have cheese. I’m going to make this again immediately – wonderful comfort food! Edited to add 9/20/11: I’ve gathered some feedback via Pinterest and wanted to share: one reviewer mentioned that unless you really like ranch, the ranch flavor could be a bit overwhelming – she suggested not using the entire packet. Another mentioned that for them it was too salty, so using less of the packet may make a difference. We love it as is, but I saw these and thought they may help! And please, if you try it and have recommendations for making it better/changes for next time, feel free to post in the comments below. Thanks!

My own notes: Only 2 bacon strips? Craziness. Use the cream of mix recipe. Regular sour cream. GF pasta.

November 2, 2011

Cauliflower Pizza Crust

We’re not really a health-food family, but this recipe for cauliflower crust ( ) intrigues me SO much. Mostly because of how bread-like it seems, while being totally void of any flour (and ergo gluten free.. YAY!)

2 cup riced cauliflower
1 .5-2 cup shredded mozzarella
2 beaten eggs
1 tsp crushed garlic
1/2 tsp Italian herbs (you can use oregano/basil)
-(and I sprinkles some garlic salt on top because I love me some garlic)
-(you can also brush some melted butter on top to give it a more browned crispiness)

To rice the cauliflower, take a fresh head, chop into small chunks and pulse through a food processor until it literally looks like grain. Do not over-do it or you will puree it. You can also grate the whole head with a cheese grater if you don’t have a food processor. Blender may also work; short pulses.

Then you need to cook it. All you have to do is stick it in the microwave for 8 minutes for a whole large head. No added water. The moisture in the cauliflower will cook itself. Microwaving or roasting is actually the best way to cook all vegetables as boiling/steaming extracts a lot of the vitamins and minerals in the water. So unless you plan on drinking the “broth” you made your veggies in, microwave them. Trust me.

Once it is cooked, use the recipe ratio to make the “dough” based on how much you want to make.

-I used my hands to mush this all together.
-Then formed it onto a tin-foil covered cookie sheet I had sprayed with Pam.
-I cooked on 400 for 10 minutes, then lowered to 350 and cooked for an additional 20 minutes. Based on your oven, I say just keep an eye on it until it’s done. Yeah, that’s real precise huh?

November 2, 2011

Cheesey “Au Gratin” Potatoes

Source here: Not the traditional au gratin, but they look delicious.

Cheesy Au Gratin Potatoes
*Serves 6-8

3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour (use GF flour)
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup sour cream

3 cups cornflakes, lightly crushed (go with Corn Chex)
2 tablespoons butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

November 2, 2011

Grilled Beer & Cheese Sandwiches

Sorry kiddos, you’d get stuck with just plain ole grilled cheese. But oh my WORD, for Joshua and me this sounds droolicious: (click to see original recipe and yummy pictures)

Cook + prep time: 20 minutes (assuming the bread is already made). You’ll want to eat this sandwich over a plate or even with a fork cause it gets messy! It’s great as an open-feced sandwich as well, eaten with a knife and fork.
You need:

Beer bread
Thinly sliced white onion
Some oregano
Worcestershire sauce
Black pepper
Sharp cheddar cheese
Fontina cheese
Dijon mustard


Slice onions thin and dice some fresh oregano. Set burner to medium-high heat and drizzle olive oil on pan. Add onions to pan and make sure there is enough oil to lightly coat them all. Sauté onions until they begin to wilt, then add a pinch of salt and pepper, oregano and a couple splashes of worcestershire sauce. Reduce heat to medium low and cover. Cook covered until onions become soft/carmalize (about 10 minutes). Add more worcestershire sauce to taste if you’re into it.
Spread a layer of Dijon mustard on one slice of beer bread. Place desired amount of cheese on top. Place a pile of onions on top of cheese and top with another slice of cheese and bread.
Carefully place sandwich on a pan that’s lightly greased with olive oil and butter. Grill both sides on medium low heat.

If beer bread’s not already made, here’s their recipe:

Makes 1 loaf bread. Coating top of dough with butter before baking in optional, but really adds to the crust’s texture. Omit for vegan. Cheap beer seems to work best. I tried making it with a really hoppy Samuel Adams and it increased the bake time by about 25 minutes for some reason. The bread turned out good, but with a bit of a bitter aftertaste. Maybe just stick with a cheapo beer or something with less flavor.
You need:

3 cups all-purpose flour
1 Tablespoon baking powder
1 ½ teaspoons salt
4 Tablespoons sugar
One 12oz can or bottle of beer. (any beer)
3 tablespoons butter


Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork. Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands). Scrape dough into prepared loaf pan.
Melt butter and brush across top of dough. This is optional (if you’re vegan), BUT it really adds to the crust. Makes it golden and crusty!
Bake for about 40 or so minutes or until a toothpick inserted into center of the loaf comes out clean.Bake time will vary with beer type.

November 2, 2011

Chicken Bacon Mac Casserole

Again, copied from 1 orange giraffe. Let’s give this a go. It looks GREAT. No measurement though? This scares me. I’ll let Joshua try to make it first, even though I think I could do it once I know how much of each to put in.

Chicken Bacon Noodle Casserole
There are no exact measurements. Make it according to your family size.
Elbow macaroni, cooked (GF noodles)
Cream of Something soup, thickened (see mix recipe below)
cheddar cheese, grated
chicken, shredded
bacon, cooked and diced
salt and pepper to taste
Combine all the ingredients in a large bowl. Mix to combine. Pour in a 13×9 inch baking dish. Cover. Bake at 350 degrees for 25-30 minutes or until bubbling.

November 1, 2011

GF Cream of Whatever dry mix

copy-paste from here: We totally need to give this a go. All of the cream-of soups have gluten in them.. and this way we could just make it ourselves and have it be safe for little dude.

1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon cubes
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam’s Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn’t find the thyme so I used dried parsley instead)
1 teaspoon pepper

For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick.