Tofu with Spicy Peanut Sauce

One of my favorite things in the world is sauces. I am the type of person who puts some type of sauce on everything I own. Doesn't matter what it is, it is probably going to get dipped into something. I am always looking for new sauces, and I am very pleased to say that is now on my list of go to sauces!


1block extra firm tofu, drained and patted dry, and cut into 6 slices
2 tbsp peanut oil
1/4 cup green onions, for garnishing

For Sauce:
3 tbsp crunchy, natural peanut butter
3 tbsp gluten-free soy sauce
3 tbsp unseasoned rice vinegar
2 tbsp siracha sauce*
1 tbsp agave nectar
2 tbsp water

In a wok, over medium heat, heat oil until sizzling. Add tofu, and fry until golden brown, approx 4 min per side.

Meanwhile, combine all sauce ingredients, whisking together until smooth.

*You can add more or less siracha, depending on how much heat you like.

Once tofu is golden on both sides, lower heat and add sauce to work. Simmer for about 3 minutes, until sauce thickens. Remove from wok, and top with green onions.

Mexican Sour Cream Noodle Bake

This dinner reminded me and my husband of our childhood. Neither of us remembers actually having the dish as children, but it brought us back. I used a few ingredients that I would never have eaten as a kid, but I loved how comforting this dish was.

8 oz thick, flat, gluten free noodles
1 package ground beef
1/3 cup diced onion
1 jalapeño, seeds removed, and minced
1 can tomato sauce
1 tbsp chili powder
1/2 cup sour cream
1 cup cottage cheese
1 bunch green onions, thinly sliced
1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a baking dish, and set aside.

In a pot over medium heat, cook beef, onions, and jalapeño until meat is browned. Drain excess liquid. Add tomato sauce, and chili powder, stirring until blended.

Meanwhile, cook noodles according to package instructions. Once drained, mix with cottage cheese, sour cream, and green onions.

Add noodles to baking dish, forming a bottom layer. Top with meat sauce mixture. Top meat sauce with cheese, and bake in oven for 20 minutes. Enjoy!

Stovetop Mac and Cheese

Traveling over the Christmas was a nightmare. David and I decided to fly home, instead of driving, but I wish we had driven. Our first flight was moved up by two hours, and we were not notified, but luckily we (barely) made it on time. Our return flight was even more hectic; due to weather we had to move our flight up by a whole day, and had to frantically drive three hours away to the airport. We also made that flight on time, but it was a hassle.

By the time we arrived home, all we wanted was some comfort food. I thought macaroni was perfect, so whipped up a quick batch of stovetop Mac and cheese, with bacon and broccoli. It really helped with the travel fatigue we both felt!

1 box gluten-free pasta noodles of your choice. (I used Glutino spiral noodles)
3 strips bacon, cooked and chopped.
10 oz broccoli
2 cups milk
1 1/2 cup sharp cheddar cheese, grated
3/4 cups Gouda, shredded
2 tbsp corn starch
1 tbsp whole grain mustard
1 tbsp Worcestershire sauce
1 clove garlic, minced
Salt and pepper to taste

Cook noodles according to package instructions. When pasta is 1/2 way cooked, add broccoli, cooking with noodles for the remaining amount of time.

Meanwhile, in a saucepan over low heat, bring milk to a simmer. Add cornstarch, whisking until thickened. Add cheese, garlic, mustard, and Worcestershire. Stir until blended, and cheese is melted. Remove from heat.

Drain pasta and broccoli and return to pan. Add cheese sauce and bacon, stirring until blended.

Mozzarella Stuffed Meatballs

Sorry for the delay with posting, I had a computer crash, and lost all pics and info I had saved for future posts. I was able to remake a few, but others will just have to wait for their turn to show up here.

I also started a new job, and have been trying to adjust to new schedule, and not cooking as much as I was. I started working very suddenly, and didn't really have any time to prepare, so it has taken some getting used to.

I made these meatballs about three weeks ago, and they were one of the lucky recipes that didn't get lost.

1 pack ground turkey
3 sticks string cheese, cut into 1 inch pieces
1 tbsp Worcestershire sauce
1 tsp oregano
1 tsp basil
1/2 tsp onion powder
2 cloves garlic, minced
1 tbsp corn starch
2 cups marinara sauce

Preheat oven to 425.

In a bowl, combine meat, spices, and Worcestershire sauce, mixing until blended. Take one inch section of string cheeses, and cover with 1/4 to 1/3 cup of meat mixture, making sure to cover cheese completely, repeating until cheese and meat are gone.

Put meatballs in a baking dish, and cover with sauce. Bake in oven for 12 - 15 minutes, flipping halfway.

Broccoli Mushroom Tacos

A few years ago, I was swapping recipes with a friend of mine, and she mentioned that one of her go to dishes was broccoli mushroom quesadillas. I was intrigued, and knew it was something I was going to have to try. My husband was skeptical of it at first, he kind of poked it around with his fork, but eventually, he tried it and fell in love. He now asks for it all the time.

This dish has evolved over time as I experimented with different sauces and seasonings, and then, it eventually turned into tacos. Don't let the strange combination of flavors fool you, it is really quite fantastic!

2 cups chopped broccoli
1 cup chopped mushrooms
2 tbsp soy sauce (la choy is gluten free!)
1 1/2 tsp chili powder
1 tsp Worcestershire sauce (Lea and Perrins is gluten free in the US!)
1 tsp balsamic vinegar
1 cup monterey jack cheese
10 taco shells
additional toppings of your choice. I used Mexican hot sauce, and Greek yogurt

In a pot, over medium heat, combine broccoli, mushrooms, sauces, and chili powder, stirring occasionally, until veggies are tender, approx 5-7 minutes.

Meanwhile, bake taco shells according to package instructions.

Spoon veggies into taco shells, and top with cheese, and additional toppings. Enjoy!

Turkey Shepherd's Pie

This was the end of my Thanksgiving leftovers!

I made this for dinner last week, but haven't had a chance to post it until today. I have been busy with Christmas shopping, trying to find a weather appropriate dress for a wedding I am attending, and working on  the novel I have been writing.

This was a wonderful, delicious, comforting dish, pity David had to work late the night I made it and almost missed out on it! I was nice though, and packed it for him to take to lunch the next day!

1/2 cup sliced carrots
1/4 cup diced onions
1/3 cup corn
1 cup diced turkey
1/4 cup chopped fresh parsley
1 tbsp garlic
1 1/2 cup roasted garlic mashed potatoes
1/4 cup shredded Parmesan cheese
Salt and pepper to taste

Preheat oven to 375 degrees.

Combine all ingredients except mashed potatoes and Parmesan, stirring to combine. Spread in an even layer at bottom of a casserole dish.

Cover turkey and veggie layer with mashed potatoes, spreading evenly. Sprinkle with Parmesan cheese.

Bake for approx 30 minutes, until top has browned.

Creamy Cauliflower Soup With Turkey and Aged Cheddar

Today, I was at the grocery store, and I overheard a girl having a mini-meltdown in front of the beer. She was upset and overwhelmed, because it was her first trip to the grocery store after being diagnosed with Celiac disease. I laughed to myself for a moment, remembering my first post-diagnosis grocery trip (and the meltdown that ensued), then I introduced myself to her and offered to help her out.

I wound up giving her some beer recommendations and showed her the random corners of the store where there are gluten-free products, and exchanged phone numbers with her in case she needs any more advice, tips, or someone to commiserate with.

(I also made a shameless plug for my blog!)

I always like helping people out, because I know how much that help meant to me when I was first starting my gluten-free diet. I decided to celebrate my good deed with a big bowl of cheesy, creamy cauliflower soup!


1 bag frozen cauliflower
1 1/2 cup diced turkey breast
1 cup sliced carrots
1/2 cup diced onions
1/4 cup fresh parsley
1 tbsp finely minced garlic
1 cup aged white cheddar cheese
1 cup milk
2 cups chicken or turkey broth (gluten-free of course!)
3 tbsp cornstarch
3 tbsp butter
Salt and pepper to taste

In a large stockpot over medium heat, combine cauliflower, onions, carrots, turkey and butter, stirring occasionally until vegetables are softened. Add salt and pepper and garlic.

Meanwhile, combine milk and cornstarch in a separate bowl, stirring until thickened. Add to pot with turkey and vegetables, stirring to blend. Add broth, stirring, until warmed.

Add cheese and parsley, stirring until cheese is melted. Allow to simmer for a few minutes, until soup thickens.

I served mine topped with some Greek yogurt, and some additional cheddar cheese!

Open Faced Turkey Sandwiches with Red Pepper Hummus and Sun Dried Tomatoes

One of the things to deal with in the aftermath of Thanksgiving is the massive amount of leftovers. I get tired of eating of eating the same things, so I always try to be as creative as I can when it comes to using up food.

Over the last three days I have been eating nothing but rich, heavy foods, and I wanted a break, and to have something relatively light for dinner. My husband and I threw some ideas around, and somehow, we came up with this wonderful combination!

I used crisp gluten-free crackers, because I had them on hand, but this would also be good on gluten-free bread!

4 slices of gluten-free bread
4 tbsp red pepper hummus
1/4 cup chopped sun dried tomatoes, or 4 tbsp sun dried tomato spread
1 cup turkey, shredded
tomato slices
4 slices Munster cheese

(ingredients should be divided into fourths, to make all the sandwiches)

Spread hummus onto bread, and top with cheese slice. Add sun dried tomatoes, or sun dried tomato spread. Layer on tomato slices, and top with turkey.

Roasted Garlic Mashed Potatoes

The best part of my Thanksgiving has always been homemade mashed potatoes. I usually make the boxed kind, but those just don't cut it for Thanksgiving dinner. This was my first time making mashed potatoes from scratch, and I was surprised by how easy they were. I mashed them manually, and my arm got a little tired, but it was worth it in the end!

(I made 5 pounds, but I have reduced the recipe to a more manageable serving size)

2 lbs potatoes, diced
1 bulb garlic
1 tsp olive oil
3 tbsp olive oil
1/2 cup Parmesan cheese
4 ounces cream cheese
1 cup milk
salt and pepper to taste

preheat oven to 400 degrees

Peel back the outer layers of garlic, leaving only the layers on the individual bulbs intact. Slice the tops off each clove. Place in muffin tin, and drizzle with 1 tsp olive oil, Cover tightly with aluminum foil, and bake for 30-35 min, until garlic is soft, and browned.

Meanwhile boil potatoes in a large pot. (Make sure potatoes are completely submerged). Boil for 12-15 minutes, until potatoes are soft.

Remove from heat, and drain water. Using either a potato masher, or electric hand mixer, beat, or smash potatoes until they are smooth. Peel garlic, and add to potatoes, and continue to smash, until garlic starts to break apart. There should still be some big chunks of garlic.

Add remaining ingredients, and stir until blended. Enjoy!

Thanksgiving 2012!

This year, I hosted my first Thanksgiving. My In-laws came into town, and my husband and I prepared dinner for them. I was nervous, it was a huge undertaking, given my tiny New York sized kitchen, but everything came together pretty well. I had a few small hiccups, including the loss of one of my beloved crockpots, but in the end everything turned out the way it was supposed to!

For dinner I made:
Apple Sage Brined Turkey (from a kit)
Gluten-free garlic and herb stuffing
Roasted garlic mashed potatoes
Creamy corn and bacon casserole
Mustard and Parmesan coated brussel sprouts
Roasted Balsamic green beans with mushrooms
Cranberry sauce with dried cherries
Gluten-free pumpkin pie

The turkey was tender and juicy, the potatoes were smooth and creamy, and the pie was the perfect finishing touch!

I hope all of you enjoyed your holiday!

Lemon and Garlic Roasted Cornish Game Hen

This year, I am hosting my first Thanksgiving. Not only is it the first on that I am hosting, it is the first one that I will have that will be 100% gluten free. It will also have to be heart-healthy, due to the health issues of another guest who will be attending. As a result of these constraints, most of the traditional dishes that I know how to make have gone out the window.

I have been testing dishes out for weeks, trying to come up with the best possible options. It has been fun, and I have had some success and some failures.

This recipe was a test run for a turkey. I wanted to test the flavors, and although it tasted great, it was not the right way to prepare my Thanksgiving turkey. It's okay though, I have another idea in mind.


2 Cornish Game Hens
1/2 stick butter
Zest from 1 lemon
1/2 lemon, halved and quartered
6 cloves of garlic
1/4 cup white wine
1 tbsp olive oil
Salt and pepper

Preheat oven to 450 degrees

Prepare hen, but removing the innards (packaged, and stored in the cavity) and rinsing. Pat dry. Combine butter and lemon zest in a small saucepan, warming over low heat, until butter is melted. Brush into hen. Stuff lemon and garlic into cavity. Sprinkle with salt and pepper.

Bake in oven for 25 min, then lower heat to 375, cooking for another 30 minutes, basting every 10.

When hen is done the internal temperature should be about 170 degrees, temperature taken from the thigh area. Juices should be clear, and meat should not be pink in color.

Creamy Buffalo Chicken Baked Taquitos

I firmly believe that there is nothing better than buffalo chicken. It is so versatile, and acts as a wonderful base for many different types of preparations.

Before I found out about my Celiac Disease, I used to make buffalo chicken egg rolls. My husband loves them, and they are so easy to prepare, especially if you buy a rotisserie chicken from the grocery store. They were just another dish that I had to adapt, so I swapped egg roll wrappers for corn tortillas, and rotisserie chicken for ground chicken. (Actually, in this case, turkey, because I had a pack to use up).


1 package ground chicken
3/4 cup chopped broccoli
1/2 cup chopped mushrooms
1/2 cup thinly sliced green onions
1/2 cup cream cheese
1/2 cup monterey jack cheese
1/4 cup buffalo sauce (to start, add more if you like it spicy. I used a whole 5 oz bottle, and then some)
Gluten-free corn tortillas
Oil

Preheat oven to 425 degrees

In a pan over medium heat, cook chicken and broccoli until meat it browned, approx 8-12 min. Drain excess liquid. Add mushrooms and green onions, cooking until mushrooms are tender, approx 2-3 min. Remove from heat. Add cream cheese, and monterey jack cheese and buffalo sauce.

Add meat mixture to corn tortilla, rolling tightly. Brush, or spray with oil.

Bake in oven for 14 - 16 minutes, until crispy. Serve with ranch or gluten-free blue cheese dressing for dipping!

Garlic Bread with Tomato Salad and Prosciutto

Every since I have gone gluten-free I find myself impressed by how wonderful my support system is. Most of the people in my life have gone out of their way to try to understand what Celiac Disease is, and what I need to do to stay healthy. I have found that people have gone out of their way to find gluten-free food options, and some have even incorporated certain gluten-free foods into their daily diet! I am so lucky to have these people in my life!

This doesn't really have anything to do with the recipe, but I got to spend the weekend with family, and I always walk away feeling very blessed to have them!

But enough of that, now onto the food!

1 gluten-free thin crust pizza crust
Thinly sliced prosciutto. (I used 6 slices for a 9 inch crust)
1 small tomato, diced
1/2 cup fresh mozzarella, diced
3 tbsp garlic herb butter (based off of a 9 inch crust) If you don't have pre-made, you can blend 3 tbsp butter, 1 tsp garlic powder, and 2 tsp Italian blend herbs
Drizzle Balsamic vinegar
Salt to taste

Preheat oven according to pizza crust package instructions.

In a small saucepan, melt butter over low heat. Brush over pizza crust, and bake according to package instructions. Once done, remove from oven, and cut according to your preference. (I cut mine into fourths).

Meanwhile, combine tomatoes and mozzarella, and salt.

Top crust with tomato and mozzarella, and prosciutto. Drizzle with Balsamic vinegar. Enjoy it!

Green Bean "Fries" With Spicy Mustard Dipping Sauce

This year, I decided to participate in Nanowrimo. (National Novel Writing Month) Basically, I am attempting to write a 50,000 word novel during the month of November. This is my third try, I have never made it to the end in previous years. So far, I am 11,000 words in, in seven days. The goal is to write 1,667 words per day, in order to finish.

This is very time consuming, so I have been trying to make simple meals, so that I have more time to focus on my writing. I am also back on my diet, so I need healthy options. I decided to make green bean "french fries" because they are easy, healthy, and delicious!

1 package fresh green beans, ends cut off
1/4 cup Parmesan cheese
1 tsp garlic powder
salt and pepper

For sauce:
3 tbsp honey mustard
2 tbsp whole grain mustard
1 tsp apple cider vinegar
dash lemon juice
dash cayenne pepper

Preheat oven to 425 degrees.

Place a piece of tinfoil on a baking sheet. Arrange green beans in a single layer, making sure that none are overlapping. Top with cheese, garlic, salt and pepper, and bake for 20-25 min, until green beans crisp up.

Meanwhile, mix all sauce ingredients together, until blended.

Serve green beans with dipping sauce on the side!

Chili Cheese Burgers

Chili is one of the best foods to have as leftovers, because it can be used in so many different ways. I have spent the last week coming up with different ways to use it, from chili dogs, chili cheese fries, and chili cheese pizza.

Coincidentally, we had someone slide a menu under our door that boasted chili cheese burgers as their specialty. I decided on the spot that I had to make them for dinner that night, since I had all the ingredients on hand.

My recipe is for 2, but it can easily be adapted for more.

1 cup Chili 
2 hamburger patties
2 gluten-free hamburger buns (I used Udi's)
2 tbsp BBQ sauce (I used Sweet Baby Ray's, its GF)
2 slices pepper jack cheese
onion slices (optional, I used them, David didn't)

In a frying pan, over medium heat, cook hamburger patties, flipping occasionally, until cooked to desired doneness. (time depends on the thickness of the patty used) Add cheese slices for last minute, to melt. Remove from heat.

Meanwhile, heat chili, until warm.

Put burger on bun, and top with chili, BBQ sauce, and onion. Enjoy!

Beef Ragout

Around Halloween I started to see articles and blog postings of people throwing "Last Dinner on the Titanic" dinner parties. I was intrigued, and quickly learned that there is a cookbook of the same name, which people were using for this spooky, but elegant, dinner idea. I was able to find most of the recipes online, and I have been eager to try them ever since.

The beef ragout was the first recipe I found, and I knew that it would be the perfect, comforting dish for today's cold weather. This was the last meal served to the third class passengers. I didn't follow the original recipe, instead, I adapted it for my crockpot.

1 pack beef chuck tips
2 potatoes, chopped into bite sized pieces
2 carrots, chopped into bite sized pieces
1 onion, halved and thinly sliced
2 cloves garlic, minced
2 strips bacon
1 cup beef broth
1 cup tomato juice (I used tomato sauce, because I had it on hand)
1 tbsp cider vinegar
1 tsp dried thyme
1/4 tsp allspice
1/4 tsp nutmeg
salt and pepper
1 jar pickled cabbage

Combine all ingredients (minus cabbage) in crockpot, stirring to blend. Heat over medium heat for for 7-8 hours, until meat and vegetables are tender. Serve with pickled cabbage on the side.

Product Review: Udi's Gluten Free Thin and Crispy Pizza Crust

I have only been gluten-free for a little over 6 months now. At first it seemed like an almost impossible lifestyle, but the longer I do it, the easier it gets. One of the things that have made it easier is that my grocery store is now stocking more gluten-free products than they did before.

Udi's pizza crusts are just one of the new additions to the store. I always get upset that they don't care any gluten-free frozen pizzas, so I was overjoyed when I saw these. I bought one, and made it right away.

I love thin crust pizza, but some gluten-free thin crusts get gummy rather than crispy. These did not. They also didn't taste gluten-free. I baked them a little longer than the package directed, but I love thin crust just one shade below burnt.

My gluten-loving husband even commented on how good these crusts are. We have had some terrible, inedible gluten-free crusts, and we both agree that this is our new go to crust!

I am very happy with this product, and I also love the fact that each pack has two 9 inch crusts, so I get to have pizza again! The package says it has a 7 day shelf life, or a 6 month freezer life.

Pupusas

When David and I first moved to the city we found a Salvadorian restaurant. It was the first restaurant we ate at after we moved, and it was kind of our special place. I can't remember the name of it anymore, but I remember where it is!

When we lived in our old neighborhood we frequented that restaurant. Every time we went in we noticed that almost everyone was eating what looked like a stuffed corn cake. One day we asked the server about them, and she told us that they are pupusas. They are a corn cake, traditionally stuffed with pork, cheese, or beans, and she described that as El Salvador's equivalent of a cheeseburger.

We decided to order them, and I am so glad we did. They were incredible. They were soft, warm, and so savory.

I was so happy when I learned that they are pretty easy to make at home. They were so good that David and I had them three times in two day!

2 cups Masa (a type of corn flour)
2 1/3 cups water
1/4 cup oil for frying

For filling:
you can stuff these with whatever ingredients you chose. I chose spicy refried beans, and cheese. You can do chicken, cheese, beef, beef, pork, etc. This recipe makes about 8 pupusas, and you need about one cup of filling. It helps to mix the filling before stuffing, otherwise it can get messier than it it already is!

Combine Masa and water, kneading until dough forms. Meanwhile, heat oil in a frying pan over medium heat. Take about 1/4 cup amounts of dough and form a ball. Use them to press a dent in dough ball to form a cup like shape. Fill with filling mixture, and close dough around the top to seal, and press flat.

Put into frying pan, and fry, flipping occasionally, until pupusa is golden brown. Remove from heat.

I topped mine with sour cream, salsa and queso fresco, but you can choose your own toppings. Enjoy!

Pork Chops with Apple Chutney

Because NYC still dealing with the aftermath of Hurricane Sandy, my husband and I have been off work all week. The subways have only just started running again, and there are still a lot of places shut down. As a result, we are starting to go a little stir crazy. I feel very lucky that we were not really affected, but David and I are so tired of being cooped up that we have started running errands just to get out of the house.

I haven't been cooking much, since we have TONS of leftovers from our party, but today, we stopped into the local butcher's shop, and could not resist buying these magnificent boneless pork chops. They were thick cut, and we couldn't pass them up.

4 boneless pork chops
2 apples, cored, peeled, and diced
1 small white onion, diced
1/4 cup apple cider vinegar
1/4 cup chopped raisins
1/4 tsp dry mustard
1/2 tsp ground ginger
Pinch cayenne pepper
salt and pepper to taste
1 tbsp olive oil

Preheat oven to 400 degrees.

In a saucepan over medium heat, heat olive oil. Add onions sauteing until soft, about 2-3 min. Add apples, vinegar, raisins and spices, cooking until apples soften, about 3-4 more minutes. Remove from heat.

Meanwhile, heat oven proof skillet on stovetop over medium heat. Season pork chops with salt and pepper, and add to skillet, browning chops on both sides, approx 2-3 minutes a side. Remove skillet from stovetop, and put in oven, baking for an additional 5-6 minutes.

Remove chops from oven, top with chutney, and enjoy!

Au Gratin Potatoes

As a teenager I was obsessed with potatoes. It didn't matter what form they came in, I loved them all, from mashed to french fried. They were the one food I said I could never live without. When I started college, I stopped eating potatoes as much, and eventually bread replaced them as my favorite food. Now that I can no longer have bread I am rekindling my love for them.

My husband is not the biggest potato fan, so I was a little surprised when he suggested this dish. I should know by now that he will eat anything that has been smothered in cheese!

(I would also like to apologize for the terrible picture, but this was taken during the hurricane, and my lighting wasn't too good).

4 potatoes, peeled and thinly sliced
1/2 cup milk
1 cup shredded cheddar cheese
1/4 shredded Parmesan cheese
1 tsp minced garlic
1 tsp Worcestershire sauce
Salt and pepper to taste
2 tbsp olive oil

Preheat oven to 350.

In a sauce pan, over low heat combine milk, cheese, garlic, Worcestershire, salt and pepper, stirring constantly until cheese is melted. Remove from heat.

Toss potato slices in olive oil. Layer potatoes in a baking dish, topping with cheese sauce. Bake for 45 - 50 minutes, until potatoes are tender.

Ale Marinated Beef Tips with Horseradish Sauce

Last year I was lucky enough to be in New Jersey to celebrate my cousin's birthday. For the celebration, she wanted to have dinner and drinks at a local Irish pub. This dish is what I ordered, and it was amazing. I think about it every time I am visiting her, (the pub is attached to the train station, so I see it as soon as I arrive).

My husband and I were at the store, and after some debate this dish was all we were able to agree on. I am so glad we did, because it really hit the spot! It was a very comforting dish, which was exactly what we needed as we settled in to prepare for Hurricane Sandy.

For Beef Tips:
1 pack beef tips
6 oz gluten-free beer (I used Bard's)
2 tbsp minced garlic
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce (Lea and Perrins is GF in the US)

For Sauce:
1 small container Greek yogurt
2 tbsp chives, finely chopped
1 tbsp prepared horseradish (Add more if you like it hotter)
1/4 lemon, squeezed for juice
1 tsp minced garlic

Combine all ingredients for beef tips in a large bowl, stirring to blend. Cover tightly, and allow to marinate for at least one hour.

Meanwhile, combine all ingredients for horseradish sauce, stirring to blend. Allow to sit for approx 1 hour, allowing flavors to blend.

After meat has marinated, dump mixture into a frying pan, cooking over medium heat until meat it browned, flipping halfway. (Cook approx 4 min a side for medium).

Jalapeno Popper Dip

Over the weekend my husband and I hosted a Halloween party. Whenever we have a party I usually go all out on the food, but this time I wanted to spend less time cooking, and more time getting into costume. I decided to make chili, jalapeno popper dip, and cupcakes. They were all easy to put together, and I served the chili and dip straight out of crockpots. It could not have been simpler.

I got so many compliments on this dip. I made a triple recipe, and it was almost all gone at the end of the night. In fact, most people didn't even bother with the chili! Everyone who tried it said it tasted just like a regular jalapeno popper!

3 blocks cream cheese
1 1/2 cup mayo
2 jalapenos, finely chopped with seeds
1 4 ounce can pickled jalapenos, finely chopped
4 strips of bacon, cooked and chopped
1 cup shredded Mexican cheese
1 bag gluten-free tortilla chips

Combine all ingredients in crockpot, stirring to blend. cook on low, until melted, stirring occasionally. Serve with chips for dipping!

Pork and Lemongrass Meatballs with Carrot Ginger Slaw

A few days ago I had a mini food related melt down. I am still learning to adjust to a completely gluten-free diet, and I had a huge moment of sadness about all the things I cannot eat anymore. I really wanted some dumplings, and crispy spring rolls, but I didn't want to make them, and none of my local Asian restaurants are gluten free. Woe is me...

The next day I decided that I would turn dumpling filling into meatballs, and I was going to try to track down some rice paper rolls, for spring rolls. I never did find them, so I quickly came up with a carrot side dish. This really hit the spot, and took away my self pity!

For Meatballs:
1 package ground pork
1 bundle green onion, chopped
4 cloves of garlic
1 stalk lemongrass, or 1 tbsp lemongrass paste
Zest from 1 lemon
2 tbsp Asian fish sauce
2 tbsp corn starch

Dipping Sauce:
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
1 tsp sesame oil
1 pinch red pepper flakes

For Carrot Ginger Slaw:
1 small bag shredded carrots
3 tbsp rice vinegar
1 tbsp fresh ginger, finely minced
1 tbsp soy sauce

Preheat oven to 425.

In a bowl, Combine all ingredients for meatballs. stirring, until mixture is evenly blended. Form meatballs using about 2 tbsp of meat mixture. Place in a baking dish. Bake for 12-16 minutes, flipping meatballs after 6-8 minutes.

Meanwhile, combine all ingredients for dipping sauce, stirring to blend.

For carrot ginger slaw, combine all ingredients, stirring to blend.

Serve meatballs over carrot ginger slaw, and enjoy!

Beef Negimaki with Ginger Sauce

My husband's family loves sushi. Every time they come to NYC they have to go to their favorite sushi place. I am not the biggest fan of sushi, so I would always order the most generic dish on the menu. One day, I noticed negimaki on the menu. The dish is traditionally broiled beef marinated in teriyaki sauce, wrapped around a bundle of green onions. I fell in love with the dish after my first bite.

I have made the traditional version of this dish many times. However, I decided to shake things up this time, and use my new favorite ginger sauce instead of the traditional teriyaki. I am soooo glad it did, because this wound up being better than the original!

2 bundles of green onion, divided into thirds
3 very thinly slices sirloin steaks

For Ginger Sauce
1 1/2 tbsp ginger paste, or 3 tbsp finely chopped ginger
5 cloves garlic, finely chopped
1/4 cup gluten-free soy sauce
1/4 cup rice vinegar
2 tbsp miso paste
1/2 jalapeno, pepper, finely minced

Set oven to broil.

In a bowl, combine all ingredients for sauce, mixing until well blended. Allow to sit for at least one hour, enabling flavors to mix.

Lay steak flat. Place 1 bundle green onions on the edge, and tightly roll the steak around the onion. Top with ginger sauce, and broil, for approx 4-5 min, until beef is cooked all the way through.

Ground Pork with Dijon Mustard, Zucchini, and Tomatoes

This recipe makes a perfect lunch for me. My husband is a strange eater, he will eat a raw egg, but won't eat a tomato because he hates the texture. It makes no sense to me. He also hates zucchini, so I mostly only use these ingredients when he is not going to around. I sometimes don't mind having dinner alone, because it means that I can have whatever my little heart desires!

1 pack ground pork
1 zucchini, chopped
1 tomato, chopped
1 tbsp whole grain mustard
1 1/2 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

In a frying pan over medium heat, combine all ingredients, stirring until blended. Cook, stirring occasionally, until vegetables are soft, and pork is browned.

Cauliflower Crust Pizza

When I was in high school, my best friend Sherry had this theory about food. She believed that it was okay to eat something bad for you, if you also ate something good for you.  As a result, the good cancels out the bad, and the whole thing doesn't count. When I decided to make this pizza, I immediately thought of her theory, since this pizza is loaded with veggies (the good) and pepperoni and cheese (the bad). 

Pizza has been the one thing so far that I have not found a perfect replacement for. I have tried many different recipes, but nothing is ever quite right. I decided to make cauliflower crust pizza the next recipe on my quest!

(Disclaimer: Sherry didn't actually believe that theory. She just used it to justify her diet!)

1 cup grated cauliflower*

1 cup mozzarella 

1 egg

1 1/2 tsp dried oregano

1/2 tsp garlic powder 

salt and pepper to taste

Pizza topping of your choice (I did half and half for me and my husband, my half had pepperoni, mushrooms, tomatoes, black olives, and garlic, his had pepperoni, basil, and garlic).

*Take one head of cauliflower, and cut it into small, bite sized pieces. Steam, until tender (approx 4-5 min) Remove, and put into a food processor, until finely chopped, or grated. (you can also grate by hand using a cheese grater).

Pre-heat oven to 450 degrees. 

In a bowl, combine egg, mozzarella, cauliflower, and spices, mixing until blended. Spoon "dough" onto a baking sheet, or pizza pan, forming a thin, evenly blended crust. Bake for 15 min. 

Remove crust from oven, and change oven temperature to broil. 

Add toppings of your choice, and return to oven, for 3-4 min, until cheese is melted. 

Texas Burgers

When I was college I used to work at a restaurant that made these burgers. It has always been one of my favorite burger combinations. The only thing missing is some crispy onion rings, but I didn't want to go to the effort of making them today (my grocery store doesn't have a GF version). 

1 package ground beef

2 tbsp Worcestershire sauce

1 tbsp McCormick steak seasoning

Pepper Jack cheese slices

BBQ sauce (I used Sweet Baby Ray's, it's GF)

Thick cut bacon

GF Hamburger buns

Burger toppings and condiments of your choice (I just used tomato)

In a bowl, combine ground beef, Worcestershire sauce and steak seasoning. Form into patties, and cook in a frying pan, flipping occasionally until at desired doneness. (Mine were about 6 min a side for medium well) Once almost done, add cheese slice to the top of burger, until melted. 

Meanwhile, fry bacon until crisp. Blot off extra grease when done. 

Remove burgers from pan, and put on bun, topping with bacon, BBQ sauce, and condiments of your choice. 

Slow Cooked Pork Tenderloin with Cabbage

It has been a very busy few days around here. I have had a lot of meetings, errands, a job interview, and work events for my husband. Its days like this when I love my crockpot. It is so nice to not have to worry about making dinner when I get home at 9 o'clock. I use my crockpot all the time when I know it's going to be a long day, I can have a hot, comforting meal all ready to go when I come home. It's the best!

This meal is similar to something my mom used to make all the time when I was growing up. She used sauerkraut instead of cabbage, but David HATES sauerkraut, so I made the substitution so he would eat it.   

2 pork tenderloins
2 cups potatoes, chopped
1/2 onion, sliced
2 cups gluten-free chicken broth
1/4 head of cabbage, shredded
6 cloves of garlic
1 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 tbsp whole grain mustard
salt and pepper to taste

In Crockpot, combine all ingredients. Cook on low for 6-8 hours, until pork is tender enough to be pulled apart with a fork.

Balsamic Tuna Salad

There are a lot of changes going on in my life right now. My husband is looking for a new job. He has only had one since graduating college 5 years ago, so this will be a huge adjustment for him. I am looking into returning to school, which means changing career fields for me. I am currently working from home, so it gives me plenty of time for research.

Whenever I have a lot of things to do, I want as much energy, and brain food as I can get, so I decided to make my favorite tuna salad for lunch today. One of my favorite lunches was a Mediterranean tuna sandwich from a nearby deli, but since it is not gluten-free I adapted it into a salad. I have adapted most of my favorite sandwiches into salads, as I am still warming up to gluten-free breads.  

I make this salad differently every time, sometimes I add red onions, chickpeas, or feta cheese. It depends on what I have on hand. 

1 3 oz can tuna 

1 small tomato, chopped

1/4 cucumber, chopped

1/4 cup sliced olives (I used black)

1 tbsp balsamic vinegar

1 tbsp mayo

salt and pepper to taste

In a bowl, combine all ingredients until well blended. Serve on its own, or on gluten-free bread or crackers. 

Restaurant Review: Outback Steakhouse

Going out to eat always gives me a little bit of anxiety, especially when it is a spur of the moment decision. While I was at home in Ohio an old friend called me to meet up for dinner. I am still getting used to this whole gluten-free diet, so I accepted quickly, without thinking about where we could go. When I am at home in NYC I know where I can and can't go, but out of the city I have no idea. It is my first time going out to eat in a different city since my diagnosis. 

I didn't want to cancel, so I got onto my handy "Find Me Gluten-Free" iPhone app, and looked up a few restaurants that were close by. We settled on Outback Steakhouse after I saw that they offered a gluten-free menu. 

We had a small wait, during which time a server was walking around with trays of samples, which I couldn't partake in, because I didn't know what they contained. When we were seated I let the server know right away that I couldn't tolerate any gluten, so he made sure that I was accommodated every step of the way. 

I ordered the roasted pork tenderloin, which came with garlic mashed potatoes and green beans. I had to order the green beans sans seasoning, but that was fine with me, I actually prefer them that way. The pork was tender and flavorful, and I love garlic, and potatoes! 

All in all it was a successful outing, no cross contamination here! I would go back, and recommend it to anyone with similar dietary restrictions! 

Roasted Spaghetti Squash with Rosemary

One thing that I enjoy, and kind of miss, about being out of town is that I don't have to cook. I love tasting food that other people prepare, (it gives me new ideas!) but I do really miss cooking. Since I have returned home, I have been spending a lot of time in the kitchen.

One of my favorite fall foods is spaghetti squash. A friend of mine told me that she roasts hers with rosemary, which I have had a mild obsession with lately. I knew that this was something I would have to make ASAP!

1 spaghetti squash, halved, seeds and pulp removed
1 1/2 cup chicken broth
1/3 cup chopped onion
4 cloves garlic
3 sprigs rosemary
Parmesan cheese for sprinkling

Preheat oven to 375 degrees.

In a baking dish, combine broth, onions, and garlic. Add squash halves, hollow side down. place rosemary sprigs round the squash. Bake for 40 - 45 minutes until soft.

Remove from oven let cool for a few minutes, and carefully scoop squash out of the rinds. Inside will still be hot. Top with Parmesan cheese.

Pumpkin Coconut Bisque

I have spent the last few days back in my hometown, hanging out with my family and catching up with old friends. It was a wonderful little trip, I got to spend time in my hometown, before we took off to spend a short family vacation camping. The foliage was beautiful, and the cooler weather really put me in the mood for some fall comfort food.

While I was at home I went out to dinner at a restaurant that had pumpkin coconut bisque on the menu.

Unfortunately, it contained gluten, so as I often do, I decided to try to make my own version at home. 

1 large can of pumpkin puree 

1 regular sized can of coconut milk

2 cups chicken broth

1/2 cup chopped onion

4 cloves garlic

2 tbsp butter

1 sprig fresh rosemary

1 tsp allspice

2 tsp red pepper flake

salt and pepper to taste

In a stockpot over medium heat, melt butter. Add garlic, onions and rosemary, and saute until tender. Discard rosemary sprig. Add broth, pumpkin, red pepper, allspice, salt and pepper, and heat until almost boiling. Add coconut milk. Let mixture simmer for 20 - 30 min, to let the flavors blend. Enjoy!

Mexican Pizza with Cornmeal Crust

A few days ago, I was in the grocery store and I saw a pizza with a cornmeal crust. I got excited, thinking it might be gluten-free, but sadly, the first ingredient was wheat flour. My grocery store doesn't carry any-gluten-free pizza, so I decided that it was time to just start making my own.

I thought that a cornmeal crust sounded amazing, and I thought that Mexican pizza would be even better on it than traditional. It turned out almost exactly as I hoped. I had to add extra sauce, and I would make the crust a little thinner, but other that that it was a keeper!

For crust:
1 3/4 cups cornmeal
2 cups gluten-free flour
1 1/2 cup milk
1/2 cup olive or vegetable oil (I used olive)
1 tsp salt

For sauce:
1 can tomato sauce
2 tsp white vinegar
1 tbsp chili powder

2 cups shredded Mexican blend cheese
toppings of your choice (I used green onions, sausage, and black olives)

Preheat oven to 375 degrees.

In a mixing bowl, blend crust ingredients until dough forms.

Meanwhile, combine all sauce ingredients, until blended.

In a baking dish, mold dough in, making sure to leave extra on the edges to form crust. Add sauce, using mor than you think you will need, because the dough will absorb some. Add cheese and topping, and bake for 25 minutes.

Buffalo Quinoa "Mac" and Cheese

I get to see my parents in 4 days. In 6 days I am going on a road trip with my cousin, and in a week I get to see one of my oldest friends. I have a pretty jam packed couple of days coming up, and whenever I go out of town for a few days I try to leave food behind for my husband.

David loves mac and cheese, so I made a big batch of quinoa "mac" and cheese so that he can have a few days worth of lunches and dinners while I am gone. He tends to work late when I am gone, so I wanted to leave some food for him so he doesn't have to worry about cooking while I am gone.



1 1/2 cups quinoa (cooked according to package instructions)
2 cups shredded cheddar cheese, and 1/4 for sprinkling
2 eggs
1 cup milk
1/3 cup hot sauce
1/4 cup gluten free bread crumbs
1 1/2 cup chopped broccoli

Preheat oven to 350 degrees.

Cook quinoa according to package instructions. Lightly saute broccoli, until softened.

Meanwhile, in a large bowl, combine milk, eggs, 2 cups of cheese, and hot sauce, Add quinoa and broccoli.

Grease a baking dish, and add quinoa mixture. Top with bread crumbs, and shredded cheese. Bake for 30 - 35 min, until bread crumbs brown, and cheese is melted.

Creamy Cauliflower with Goat Cheese and Chives

I changed a lot of my eating habits when I found out I have Celiac Disease. Obviously, I gave up gluten, but I changed more than that. I am much more aware of the nutritional values of food. I found out that the years of basically being malnourished had let to multiple vitamin deficiencies. I have to think about everything I put into my body, in ways that I never had to before.

I cook more than I used to, mostly out of necessity. I used to order food, or pick up a frozen pizza, etc. Now I prefer eating in to going out, because I have complete control over what I an ingesting. It can be annoying at times, especially when I have been working all day, or when I am exhausted. But, when I cook I can have the comfort of knowing that I am putting good, healthy things into my body. 

2 cups cauliflower

1/4 cup Greek yogurt

2 tbsp olive oil

1/4 cup goat cheese crumbles

1 tbsp chives

Heat cauliflower on stove top, over medium heat. Meanwhile, mix yogurt, oil, goat cheese and chives. Add mixture to cauliflower, and heat until sauce melts. 

Roasted Pork Tenderloin with Dijon Mustard Sauce

I often find that people are surprised that I can cook. I was never a domestic type girl, and used to always say that I would marry a man who cooked so that I never had to. I gradually learned to love it, and now, I cannot imagine not doing it.

Tonight, I was catching up with an old friend, and was telling her about this blog. She googled it, expressed some surprise about how good the food looked, and then informed me that she had no idea I cooked. I laughed, and later remembered something. I used to make her fried potatoes, back when we were 15, and she LOVED them!

I also want to wish her congratulations on her upcoming wedding, and Katie, I cannot wait to see you again!

None of that had anything to do with dinner, I quickly came up with a recipe, and it turned out amazing! I have realized that I have so many sauces and condiments in my fridge that there is no room for anything else. So I made a pork tenderloin using up some sauces from almost empty jars in my fridge.

1 pork tenderloin
1/4 cup Greek yogurt
1/8 cup Dijon mustard
2 tbsp whole grain mustard
1 tsp Worcestershire sauce
1 tsp horseradish

In a bowl, combine yogurt, Dijon mustard, grain mustard, Worcestershire sauce,and horseradish, stirring until blended.  Use sauce to marinate tenderloin for 1+ hours.

Preheat oven to 350 degrees. Place tenderloin in a baking dish, and cook for 30 min, or until medium. (40 for medium well, 45 for well).

Remove from oven, and cover tightly with aluminum foil, and let sit for 5 - 10 minutes. Slice and enjoy! 

Ham and Leek Pie Muffins

There is a restaurant down the street that serves a killer ham and leek pie. Before I was diagnosed with Celiac Disease my husband and I used to walk down there, split a bottle of wine, and a ham and leek pie. Even though I cannot eat it, my husband still orders it whenever when we go to dinner there.

A few weeks ago they changed chefs, and to my husband's dismay, the ham and leek pie is not the same. Ever since that disappointing night, he has been bugging me to try to make it at home.

I make David chicken pot pie muffins to take to work, so I figured I would try to turn the ham and leek pie into ham and leek muffins. They turned out pretty good!

1 ham steak
1 leek, finely chopped
1 cup broth (I used vegetable)
1 cup white wine
2 tbsp dijon mustard
1 tbsp minced garlic
1 tsp fresh thyme
1/2 cup Greek yogurt
1/4 cup mashed potato flakes

2 cups gluten-free Bisquick
1/3 cup shortening
2/3 cup milk
3 eggs

Preheat over to 400 degrees.

Cut shortening in to Bisquick mix., until shortening is pea sized. Stir in remaining ingredients until dough forms.

Grease a muffin tin, and spoon in dough, making cup shapes. Set aside.

On the stove top, over medium heat combine broth, wine, mustard, leeks garlic and thyme, stirring until leeks soften. Add yogurt and ham, stirring occasionally, until ham is warmed. add potato flakes to thicken.

Spoon mixture over biscuits, and cook in the oven, 16 - 20 min, until biscuits are golden brown.

Worcestershire Burgers With Garlic Spread

In a few weeks, David and I will be going to visit my parents in Dayton, Ohio. One of the things that I always look forward to when I got home is going to the local butcher, and getting some of their incredible burgers. When we have a family gathering we usually order a bunch of burgers, in all different flavors. (They come in bacon cheddar, black and blue, philly cheesesteak, Worcestershire and plain). Today, I was talking to my mom, and she had mentioned how she was craving one of those burgers, which in turn gave me a craving. 

Since I am over 600 miles away, I decided to try to come up with my own recipe for Worcestershire burgers. I can't have the one from the butcher's anymore, (they do not use gluten-free sauce) so if I want them I have to make them for myself!

For burger:

1 pack ground sirloin

2 tbsp Worcestershire sauce (always check and make sure it's gluten-free)

1 tbsp coarse black pepper

1/4 cup diced onions

1 tsp garlic powder

salt to taste

For garlic spread:

1/2 cup Greek yogurt (or mayo if you prefer)

1 lemon wedge, squeezed

1 tsp diced garlic

1 tsp parsley

 in a large bowl, combine all the burger ingredients. Use your hands to mix, until all ingredients are evenly distributed. For meat into patties, (I did a full sized burger for my husband, and sliders for me). Meanwhile, heat a frying pan over medium heat. Add burgers, flipping occasionally, until meat is at desired temperature. (rare 120-130F, med rare 130-135F, med 135-150F, med well 150-165F, well 165F+)

Meanwhile, combine all ingredients for spread in a small bowl, stirring until blended. 

I served my sliders on gluten-free ciabatta rolls, topped with the garlic spread, whole grain mustard, and smoked gouda. 

They wound up being pretty close to the original! 

Turkey Chili With Black Beans and Corn

Within the past few days I have been getting little pieces of good news. I have a new writing project to work on, I get to see my parents in a few weeks, and one of my very close friends has just gotten engaged! I have also gotten more responsibility at work, which means that I have a little less time this week than I usually do. 

When I know that David and I are going to be busy I like to make a big pot of food, something that I know will last us for a few days. I don't always like eating the same thing multiple times, so I decided to make chili. Chili is a versatile food, and can be eaten on its own, or used to make other dishes. It's perfect to have around if you are going to be too busy to cook!

1 pack ground turkey

1 can diced tomatoes

1 can tomato sauce

1 cup diced onions

1 1/2 cup corn (fresh, canned, or frozen)

2 cans black beans

2 tbsp chili powder

1 tbsp cumin

2 ancho chiles in adobo sauce, diced

1 1/2 tsp adobo sauce

3 tbsp hot sauce

In a stockpot, heat turkey, onion, diced tomato, and 1/2 of the chili powder over medium heat, stirring occasionally, until turkey is cooked all the way through. Add the rest of the chili powder, black beans and corn, and heat, stirring occasionally, until warm. Add the rest of the ingredients, and bring to a boil. Remove from heat.

Serve with shredded cheese, tortilla chips, green onions, whatever your heart desires! 

Ancho Chile Dip

A few weeks ago I went to a BBQ that my brother and his girlfriend were hosting. Whenever I get invited to a place where there is food I always try to bring something with me. I do this for two reasons, one so that I can show my gratitude, and two, so that I know that there will be at least one thing that I can eat!

I decided to make an ancho chile dip, and bought some gluten-free tortilla chips. I was happily snacking away, when I realized that people were dipping bread, pretzels, and other gluten filled items in the dip. I immediately stopped eating it, promising myself that I would make it again soon, without having to worry about cross contamination.  

1 16 oz container Greek yogurt

2 cups shredded Mexican cheese

1/2 lime, juiced

2 ancho chiles in adobo sauce, minced

2 tbsp adobo sauce

1 tbsp chili powder

If you don't like really spicy things you can reduce the amount of peppers and sauce used. 

In a large bowl combine all ingredients, stirring until blended. Serve with gluten-free tortilla chips, pretzels, etc.

New Planet Beer

Out of all the things I have had to give up, I miss beer the most. I loved beer. It was my perfect beverage. Contrary to how my drink posts have made it seem, I am not really a fruity drink kind of girl. They have their place, but I would rather have an ice cold beer any day of the week.

When I first found out that I had to go gluten-free I couldn't wrap my head around the fact that I would have to say good-by to beer. (And that the last beer I drank was a Coors Light...) I knew that there were gluten-free beers out there, but they just are not the same. To me, they existed in a category of their own, which wasn't quite beer.

A few weeks ago I went on a weekend trip down to New Jersey to visit my cousin and his family. While I was there I went to a local liquor store, and found New Planet gluten-free beer. They had three kinds, "Off the Grid Pale Ale," "3R Raspberry Ale," and "Tread Lightly Ale." I bought all three, and fell in love.

Pale ales have always been my favorite, and the "Off Tread Pale Ale" tasted how I remember pale ales tasting. (I do admit, I am starting to forget how beer tastes). It was incredible to drink beer again.

Today, my wonderful husband surprised me by bringing me home a 4 pack of New Planet. I am sooo happy, because now I also know where I can find it by where I live!

If you are gluten-free, and miss beer like I do, then I recommend New Planet. It my favorite, and one of those products that makes my gluten-free life a little more bearable!

To find out more visit their website www.newplanetbeer.com

Pumpkin Spice Syrup

My husband loves pumpkin. Pumpkin bread, pumpkin pie, pumpkin beer. Once the temperature starts to cool down a little he starts planning all the pumpkin treats he is going to be having in the coming months.

One of his favorite fall drinks is a pumpkin spiced latte. Last weekend we were at target, and walked past a Starbucks kiosk, and he lost it when he realized they finally had pumpkin spice lattes back. He drank two in the short time we were there shopping.

David has been working a lot, this past week he has only come home to sleep before heading back to the office. Whenever he is working this hard I like to make little treats for him. I decided to make pumpkin syrup, so that he can enjoy a latte in the morning.

1 1/2 cup sugar
1 1/2 cup water
3 tbsp pumpkin puree
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
4 cinnamon sticks

In a saucepan heat sugar and water over medium heat, stirring occasional until sugar dissolves. Add cinnamon, spices, and pumpkin, whisking continuously for approx 5 min, taking care to not let the mixture boil. Remove from heat, and let sit for 10 - 15 min. Strain syrup through cheesecloth, or a fine wire mesh strainer. (My husband likes the pulpy pumpkin bits, so I don't strain it, I just remove the cinnamon sticks).

I am not going to lie, I don't drink coffee, I don't even know how to use the coffee maker. My husband is not home to make a latte, so I will have to update you when he is around!

Keep refrigerated.

Slow Cooker Chianti Beef Over Polenta

Back in January David and I went on a cruise to the Bahamas with his family. It was my first time on a cruise, and my first time leaving the country. It was a wonderful experience. There was so much to do on board, from pools with water slides, to bars, to cooking classes. It was only a 4 day trip, but we packed in so many activities that by our last day we were exhausted. We decided that going to one of the on board restaurants for a romantic dinner would be a great last activity.

The restaurant that we chose was an Italian restaurant, and for a flat fee we could order as many courses as we wanted. It was hard to narrow down our choices, but after some debate we made our selection. One of the appetizers I chose was a Chianti braised beef ravioli. I am not the biggest ravioli fan, but this was AMAZING! It ranks pretty high on my list of the best foods I have ever had. To be honest, I don't really remember anything else that we ordered, it was that good.

Last night David and I were talking about the cruise, and the possibility of going on another one. I said that the first thing I would do would be return to that restaurant and order that ravioli. Then, I had the crushing revelation that I won't be able to. David, seeing the disappointment on my face, suggested that I try to recreate the dish at home.

I spent some time googling recipes, and learned that Chianti braised beef is a pretty common Italian dish, typically served over polenta (which is usually gluten-free)!

Beef rump roast approx 2 lbs
2 cups Chianti
1 1/2 cups broth or water (I used vegetable, because I had it on hand)
1 cup chopped onions
1 pack sliced white mushrooms
3 carrots
5 cloves of garlic, crushed
2 sprigs of fresh rosemary
1 tsp dried oregano
1 tsp dried parsley
salt and pepper

1 pack polenta
2 tbsp olive oil

In a crock pot, combine all ingredients, minus the olive oil and polenta. Cook on low for 6-8 hours, until beef  is tender and can be pulled apart with a fork.

Slice polenta in to 1/2 to 1 inch thick slices. In a frying pan, warm oil over medium heat. Add polenta slices, and lightly fry, flipping, until both sides are golden brown.

Remove polenta to bowl, and top with beef mixture, spooning broth on top.