You are here: Home / Search for "kale"

Search Results for: kale

Zuppa Toscana (Dairy-Free, Gluten-Free)

January 28, 2013 By 4 Comments

I’ve mentioned a number of times how much I love Bountiful Baskets (http://andloveittoo.com/?s=bountiful+baskets); not only have they reduced our produce costs by hundreds of dollars, every month…I have also been introduced to a number of fruits and vegetables previously unknown to me!

Most recently, we received several heads of something called Salad Savoy (http://www.saladsavoy.com/saladsavoy.htm). Having no clue what this vegetable was, I turned down the opportunity to grab a couple of extra heads in favor of doing a bit of discovery first.

I have been kicking myself ever since.

I should have grabbed more while I had the chance!

To my surprise these beautiful green, white and purple leaves are not some simple salad green. This vegetable is described as being somewhere between cauliflower and kale. The flavor is light and delicious, steams well with a squeeze of lemon and a touch of garlic, cooks like kale, freezes well.

While flipping through Bountiful Basket (http://www9.bountifulbaskets.org/?page_id=18) ideas and suggestions, a number of people suggested using Salad Savoy in an Olive Garden-type Zuppa Toscana.

With a sick husband at home and cool winter nights, making a large batch of a nice hearty soup sounded like a perfect idea.

Using a pre-mixed batch of my auto-immune friendly paleo apple sausage (http://andloveittoo.com/autoimmune-friendly-paleo-apple-sausage/) helped make this soup quick, easy and over-the-top delicious.

Enjoy!

007-1

Print
Zuppa Toscana (Dairy-Free, Gluten-Free, Whole30, Paleo Autoimmune Protocol Friendly)

Ingredients

  • 2 tbs coconut oil
  • 2 large sweet potatoes, cubed
  • 2 large onions, diced
  • 4 garlic cloves, minced
  • 2 lbs autoimmune-friendly paleo apple sausage
  • 12 oz uncured sugar-free bacon, diced
  • 1 qt chicken broth (I use homemade)
  • 1 qt water
  • 4 c kale or salad savoy, stems removed and cut into large chunks
  • 1 can whole-fat coconut milk

Instructions

  1. In large dutch-oven, melt coconut oil over medium-high heat. Add in cubed sweet potatoes, diced onions and minced garlic cloves. Cook until onions become translucent but not caramelized. Crumble in sausage and diced bacon, continue to cook until bacon and sausage has browned. Add in chicken broth and water, bring to full boil over medium high heat then reduce heat to medium and allow soup to simmer for 20 minutes. Mix in kale or salad savoy and coconut milk. Serve hot.
  2. Makes 10-12 servings
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/zuppa-toscana-dairy-free-gluten-free/

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free Tagged With: , , , , , , , , , , , , ,

Lemon Infused Brussels

December 19, 2012 By 3 Comments

There is no doubt that I love my greens.

Kale, spinach, arugula and more! There is scarcely a green that my family won’t eat.

That is, unless you are a brussel sprout.

It wasn’t until going gluten-free that I learned to love brussel sprouts. Before then I gagged at the thought. No matter how they were prepared, I just couldn’t stomach the thought of eating the miniature cabbage like greens.

I don’t remember what drove me to try them again, but I did; and to my surprise I enjoyed every last bite.

Then I began to crave these little globes.

Fresh or frozen, I could easily eat these by the bowlful.

But my family? Notsomuch.

It was not until my school sent me to a week-long summer training in Dallas that I discovered the secret to making brussels edible to even the pickiest eater.

You see, it was on this trip that I had the opportunity to eat at P.F. Chang’s for the first time, ever.

Eh-ver.

And it took only moments for the gluten-free lemon infused brussel sprouts to catch my eye. The moment I tasted these, I knew I found the key to getting my family to enjoy brussel sprouts.

The secret?

Well, there are a couple.

First, shred the sprouts!

By fine shredding the sprouts, gasses are released and there is little risk of the bitter taste that kept me from enjoying these beautiful little greens for many years.

Second, undercook them. Slightly.

By keeping your sprouts slightly crisp, you prevent the sprouts from emitting the unpleasant sulfur that impart the bitter taste and smell that keeps most from enjoying these wonderfully healthy globes.

Third, lemon.

As it is with many greens, just a squeeze of lemon makes all the difference and can take these vegetables from bitter to benevolent!

Today I am happy to share with you my version of the lemon infused brussels my family loves!

006

Enjoy!

Print
Lemon Infused Brussels

Ingredients

  • 4 slices of uncured smoked bacon, cooked crisp and grease reserved*
  • 15-20 brussel sprouts, shredded
  • Juice of ½ lemon
  • Salt and Pepper to taste (smoked sea salt is my favorite for this recipe!)

Instructions

  1. In large skillet, cook bacon until crisp. Remove strips from the pan, reserve the oil and allow the bacon to cool. Add shredded sprouts to hot oil, stir and allow to cook for 2-3 minutes, max. Remove from heat, squeeze lemon over sprouts, add salt and pepper to taste. Crumble bacon over sprouts and serve.
  2. Makes approximately 4 servings
  3. *Make this recipe vegan by subbing omitting bacon and bacon grease, using 1 tbs coconut oil in place but be sure to use smoked sea salt. That hint of smoke sends these sprouts above and beyond!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/lemon-infused-brussels/

 

If you haven’t already, be certain to enter my 2013 Cookbook Desk Calendar giveaway! You only have until 12:00 pm CST December 20, 2012 to enter so hurry!

Be certain to visit the other FoodNetwork Fall Festies and their lovely recipes below! xoxo

Feed Me Phoebe: Shaved Brussels Sprout Salad With Almonds, Manchego and Pimenton Vinaigrette

Cooking With Elise: Perfectly Roasted Brussels Sprouts

Napa Farmhouse 1885: Brussels Sprouts With Vinegar and Cranberries

Red or Green?: Roasted Brussels Sprouts With Garlic and Red Pepper Flakes

Virtually Homemade: Fried Brussels Sprouts With Crispy Parsley and Parmesan

Thursday Night Dinner: Brussels Sprouts With Parmesan and Breadcrumbs

Devour: Our Best Pork-Filled Brussels Sprouts Recipes for the Holidays

HGTV Gardens: Garden-to-Table: Brussels Sprouts

FN Dish: Simple Brussels Sprouts Recipes

Filed Under: Dairy Free, Gluten Free, Paleo, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , ,

Paleo Green Bean Casserole

November 14, 2012 By 29 Comments

Growing up, my stepmother always told me she was a horrible cook.

The thing is, I loved her food.  Simple meals made at home are still homemade meals. Living in the small town that we lived in, there weren’t many opportunities to run and grab take-out or fast food and so that meant that we made our food at home. In hind sight, I am forever grateful to have grown up with that reality.

She was the one who introduced me to green bean casserole. I loved every aspect of this dish. The creamy soup mixed with crisp green beans, rounded out with a crunchy zing made possible by the extra French fried onion rings she mixed in.

Green bean casserole quickly became a staple at our Thanksgiving feast. Even the year we chose to forgo the Turkey in favor of Prime Rib and Crab Legs, we still had to have our green bean casserole.

Years later, when my daughter was diagnosed with her milk allergy finding a way to make this dish safe for her was one of the first things I did.

And so green bean casserole remained a staple at our feasts, milk or no milk.

That is until I was diagnosed with Celiac.

You see, to me the best part of green bean casserole actually comes from the French fried onions.

I know these onions in a can are highly processed.

I know they are loaded with awful ingredients we should probably never eat.

But they taste so good!

Because it has taken me so long to find a way to mimic those French fried onions to their glorious perfection, my family has had to go without.

But you know what?

I did it.

I nailed a method for making fried onions that allows them to look, taste and feel like those horrible onions in the can.

Only, there is nothing bad about these.

Heck, they are even fried in healthy coconut oil.

And aren’t they beautiful?

 

This, my Cream of Mushroom Soup and two pounds of fresh green beans = Paleo Perfection!

Nobody will ever miss the canned stuff.

My contribution to this year’s FoodNetwork Thanksgiving Communal Table, I am pleased to share with you this Paleo Green Bean Casserole.

May your holiday memories be filled with joy, laughter and plenty of amazingly good, good-for-you food.

xoxo

 

Print
Paleo Green Bean Casserole (Gluten Free, Grain Free, Diary Free, Nut Free, Vegan)

Ingredients

    Fried Onions
  • 1 large onion, sliced very thin (I prefer red onions, yellow onions will work as well)
  • ¼ c coconut flour
  • ¼ c arrowroot starch
  • 1 tsp salt
  • 1 c coconut milk
  • 1 c coconut oil for frying
  • 2 lbs green beans (fresh or frozen)
  • 2 tbs coconut oil

Instructions

  1. Please note that the cream of mushroom soup can be made up to three days in advance and that the fried onions can be made the night before. I’m all about prepping for holiday meals ahead of time…this dish goes together quickly once those two items are prepared.
  2. In large mixing bowl, mix together coconut flour, arrowroot starch and salt, set aside. Pour coconut milk into separate mixing bowl, set aside. Once sliced, separate layers of onions and dredge each layer first through the coconut milk, then through the flour mixture doing your best to ensure even coverage.
  3. Melt coconut oil in large fry pan over medium heat. It is ready for frying when a small piece of onion is dropped into it and the oil bubbles immediately. Fry flour covered onions in small batches, doing your best to keep each ring separate. Use a slotted metal spoon to remove rings once golden. Allow to cool on paper towel lined plate and store at room temperature until ready to use.
  4. To prepare green beans, melt 2 tbs coconut oil in large stir-fry pan and braise the green beans until cooked through.
  5. Using a 2 quart casserole dish, layer ½ green beans, ½ cream of mushroom soup, ½ fried onions. Finish your casserole by layering the remaining green beans, cream of mushroom soup and fried onions, ensuring that the onions cover the top of the casserole evenly. Bake in 400f oven for 15-20 minutes or until heated through and onions are dark gold, not yet brown.
  6. Makes 10-12 servings.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/paleo-green-bean-casserole/

 

Now pull up a chair and join us as our friends at FoodNetwork team up with the rest of the Fall Fest bloggers to enjoy this amazing Thanksgiving Feast!

 

Cocktails, Appetizers, Salads and Breads:

Haute Apple Pie: Apple Jack

Cooking With Books: Spiced Couscous and Walnut Salad

Mooshu Jenne: Honey Bacon Potato Pops

Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette

Big Girls, Small Kitchen: Super Seeded Cornbread

Main:

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:

Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries

Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing

Sweet Life: Apple Chorizo Cornbread Stuffing

And Love It, Too: Paleo Green Bean Casserole

Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole

Red or Green?: Corn, Peppers and Onion Saute

Simple Bites: Honey Pomegranate Glazed Brussels Sprouts

Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts

What’s Gaby Cooking: Sweet Potato Gratin

The Heritage Cook: Cauliflower Gratin

Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko

Bacon and Souffle: Spicy Carnival Squash

Desserts:

I Am Baker: Pumpkin Bars in a Jar

Add a Pinch: Caramel Pie

Chez Us: Pumpkin Cheesecake With Chocolate Swirls

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

October ICM Winning Recipe and the November Challenge-Ingredient Announcment!

November 11, 2012 By 3 Comments

Is it just me, or as this year goes on, do the months seem to get shorter?

Can you believe tomorrow is Ingredient Challenge Monday-November?!?

Yeah, me either!

Even with more than 30 days to sample all of the wonderful Winter Squash recipes in October’s Ingredient Challenge, it just did not seem like enough time to narrow down my favorite!

I loved all of the savory options like the Hazelnut Roasted Kabocha Squash (LOVE LOVE this squash!), Cucumber and Avocado Collard Wrap from Janet at The Taste Space; and this Stuffed Acorn Squash from my friend Heather, The Gluten-Free Cat. I’m even taking some of this garlic-roasted butternut squash and kale salad with pomegranate, also from Janet, to work with me this week.  Super nutrient-packed and delicious, I hated to miss out on the leftovers!

I was surprised that there weren’t more dessert type recipes, especially with the holidays coming up; though I was grateful that the two desserts entered were both cold.  Despite the early cold spell we had more than a month ago, our temperatures have still been lingering in the upper 80’s and lower 90’s.

Maybe that explains why I’m still not ready for the holidays…it’s just too darn warm!

Anyhow…I loved the creamy 4 ingredient pumpkin soft cream from my friend Kate at Eat, Recycle, Repeat, and this creamy pumpkin-cranberry smoothie from my friend Tessa, the Domestic Diva has become our go-to treat for a healthy solution to those not-so-healthy cravings.

Jam packed full of seasonal beauty, loaded with pumpkin, apples, cranberries and a hint of cinnamon; loaded with healthy fats and delicious protein, Tessa’s Creamy Pumpkin-Cranberry Smoothie is our choice for the October Featured Recipe!

Only, after much discussion on the internet and with bloggers like The Paleo Parents, I have made the conscientious decision to no longer post the winning recipe directly to my site.

Even though by participating in the Ingredient Challenge Monday these ladies all agreed, should their recipe be selected, I could post their recipe to my site. Yet by doing so I may prevent some of my readers from visiting their site.

The last thing I want to do is inhibit anyone from visiting any of these fantastic creations at their origin.

So please, take a moment to visit these amazing recipes.

And trust me, they are all simply amazing!

Tomorrow will begin another round of the Ingredient-Challenge Monday and I will continue to make your recipes and share my thoughts when you do! I will still select a winning recipe and share our photo of your creation…then I will send my readers to learn more about your amazing creation on your website!

I hope this helps generate plenty of traffic for you, and more entries into the challenge (meaning more recipes to try, too!) for me.

Deal? Deal.

So are you ready for this month’s challenge?

With the holidays quickly at our heels, there are some essential recipes I am trying to perfect.

Undoubtedly, you are too.

Of all the recipes I am working on, one little ingredient kept showing itself as something that I want to use more often but haven’t figured out how to get my family as hooked as I am…

So this month’s challenge is…

Mushrooms.

A good source of fiber and protein, packed with nutrition yet have minimal calories and a negative inflammation factor, mushrooms are a great addition to most any meal.

And trust me, a mushroom recipe that will win my family over is a recipe worth having!

I look forward to seeing what everyone has to share this month.

xoxo

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Recipes Tagged With: , , , , , , , , , ,

Rainbow Salad

October 17, 2012 By 9 Comments

One day, my husband looked at me lovingly and said those five little words many of us never expect to hear:

“Honey, I miss your salad.”

Yes, my salad.

I guess it had been a few weeks since I had made one of my nutrient-packed salads and my husband had a craving.

Now if only I could get my oldest child to say the same thing…

Funny thing is, my salads are never the same salad twice.  I rarely focus on what specific ingredients to put in my salad and instead focus on color.

As mentioned way back when in my Rainbow Smoothie recipe, more color = more nutrition.

This time of the year, when greens of all sorts are in season, mixing and matching salads is one of my favorite things to do.

To keep my rainbow strong, I always have some home-dried plums, blueberries and other seasonal fruits on hand that can be difficult to find later in the year but are a must-have when it comes to one of these colorful mixes.

So play with your food! Fill your color palette and enjoy all of the nutrition nature has to provide.

Rainbow Salad

Ingredients in this salad can vary by taste.  The goal here is to achieve optimum nutrition and flavor by using as many colors as you can find to include in your salad.  Top with your favorite dressing; make a meal out of it by including eggs and/or lean meat!

Ingredients:

16 oz mixed greens (romaine, spinach, kale, etc)

1 c Mixed Nuts (pistachios, cashews, pecans, sliced almonds, etc)

 

To this, add any combination of the following ingredients:

 

Red: Strawberries, Tomatoes, Radish, Raspberries, Beets, Blood Oranges, Cherries, Pomegranate, Red Apples, Red Bell Peppers

Orange: Carrots, Mangoes, Oranges (Clementine’s are delicious in salad!), Apricots

Yellow: Squash, Yellow Tomatoes, Onions, Yellow Apples, Pineapple

Green: Zucchini, Broccoli Cucumbers, Green Beans, Green Apples, Artichokes, Avocado, Celery

Blue: Blueberries, Elderberries

Purple: Blackberries, Onions, Grapes, Dried Plums, Purple Asparagus, Purple Cabbage, Purple Carrots, Purple Figs, Purple Grapes, Purple Peppers, Raisins

 

Serves 4-6

 

So what are your favorite salad ingredients?

 

Today is the last day to vote for the Circle of Mom’s Top Food Allergy Mom Blogger, and while I am nowhere near the top, it would still be an honor to have you vote for me!  Voting is open until 4pm PST, October 17…so please hurry, and please share with your friends! xoxo

Also, don’t forget to stop by my friend Kate’s site, Eat, Recycle, Repeat to sign up and adopt your favorite Gluten-Free Blogger! We want to keep this event strong while Sea is still in Japan finishing her dissertation.

Need more ways to enjoy your winter lettuce harvest? Be certain to visit all of my friends over at this weeks FoodNetwork Fall Fest for more!

Jeanette’s Healthy Living: Quinoa and Black Lentil Salad With Mixed Salad Greens

Cooking With Books: “Chopped” Salads

Haute Apple Pie: Roasted Butternut Squash Salad With Warm Bacon Dressing

Dishin & Dishes: Beet Salad With Garlic Vinaigrette

Thursday Night Dinner: Mixed Lettuce, Caramelized Onion and Goat Cheese Pita Pizza

And Love It Too: Rainbow Salad

Made By Michelle: Bacon, Lettuce and Tomato Sandwiches

Feed Me Phoebe: Hearts of Romaine With Beets, Pistachios and Roasted Garlic Vinaigrette

HGTV Gardens: Garden-to-Table: Mixed Lettuce

Virtually Homemade: Mixed Fall Greens With Dijon Chive Vinaigrette

Devour: Lettuce (Hold the Salad)

Daily*Dishin: Almond Chutney Chicken Lettuce Wraps

Delicious Lean: Chiffonade of Mixed Greens

FN Dish: Top 12 Lettuce Wraps

Happy Wednesday, y’all!

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Raw, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , ,

Healthy Lunchbox 2012: Tessa the Domestic Diva

August 22, 2012 By 3 Comments

When Tessa the Domestic Diva first started entering my Ingredient-Challenge Monday’s, I must say the events took on a new level of excitement. 

You see, when I do our Ingredient-Challenge Monday reviews, I actually do my best to make every recipe entered.

Yes, every recipe.

And Tessa’s first ICM Winning Recipe for Sautéed Kale with Caramelized Onions has become a staple in our home because of it. 

Anything that gets my kids excited to eat their greens is a welcome item in my home.

Since the this year’s Healthy Lunchbox series was well under way when I would normally have posted a challenge, I opted to skip this month but promise to feature our winning Blueberry Recipe when the ICM challenge opens again in September (and yes, Tessa is definitely in the running!).

Until then, I am so pleased to share Tessa’s lunchbox tips and delicious recipe below.

Thanks, Tessa! xo

__________________________________________________________________________________________________________

I have never considered myself a lunchbox guru. Just like every other mom out there, I find myself whirling around the kitchen to assemble a lunch before the bus arrives. But time and time again, I get asked about lunchboxes, AND I GET IT!! I have learned a thing or two about packing TASTY gluten free lunchboxes, and I would love to share with you! I did a whole 10 day day series on GF lunchboxes which could help inspire you in your GF Allergy-Friendly lunchbox endeavor this year! The topics I covered: Here are the topics I’ve covered in this series of lunchboxes: Reusable Lunchbox Wares, Sweet GF Wrap Ideas, Packing a Balanced Lunchbox, Stocking Up w/ an Oatmeal Snack Cookie, Lunch on a Stick, GF DF Dips & Spreads for a Lunchbox, 10 GF Wrap Ideas, Sweet GF Wrap Ideas, Making Use of Leftovers, Muffins & Waffles for a Lunchbox?!, Top Foods for a Healthy Lunchbox.

 

WHAT ABOUT MY SANDWICH??!!!:

The quintessential lunchbox filler: the sandwich. When gluten is out, sandwiches can be the very first thing that people look to recreate. But gluten free breads lack the softness, the texture, and appeal of most of their gluten counterparts (THERE, I said it!).

While my family has several breads we have grown to love…if you are looking to replace your old sandwich bread exactly…you might be disappointed. I have yet to find a GF bread my husband will accept in the form of a sandwich! Great Harvest makes a good loaf on Thursdays, but there are eggs and butter. Udi’s Chia-Millet is my daughter’s favorite, but it has eggs too. We have a local bakery (New Cascadia) that makes many delicious loaves …but all have eggs.

I propose you think OUTSIDE the box when packing a gluten-free lunchbox. Or more accurately: outside the SANDWICH!!

  • The Deconstructed Sandwich: Leave the bread off and cube some favorite sandwich meat, allowed cheese, cherry tomatoes etc. Serve with a toothpick and a mustard and mayo ‘dip’! In this method, I provide a serving of whole grains the form of a muffin or crackers…both popular with my kiddos.
  • The Toasted GF Bread Secret: OK, so maybe it is not a secret, but lots of newbies don’t know this: To get the BEST texture out of your GF bread for sandwiches, toast it lightly first!! I do this before I assemble the sandwich, and it improves the texture drastically in most instances.
  • Protein is protein: protein does NOT need to be housed in a tidy sandwich mold!! make yourself of list of proteins your child will go for (allowed yogurts, nuts, seeds, eggs, meats, nutbutters, etc). Figure out a a serving size, and stuff in it’s own container along with something from every other food group: wholegrains, fruits, vegetables, sensible treat. Think a mini buffet or salad bar: a little of this, a little of that…kids love it!

The Pizza Wrap (foundation):

Finding a perfect wrap. It was my mission.

When corn is out, so are corn tortillas and teff tortillas (they are made with corn too). And quite frankly, we don’t even like corn tortillas as a sandwich wrap, and the teff tortillas are not up our alley (strangely, as teff is one of our very favorite flours?!) We started using brown rice tortillas, but I REALLY wanted a soft, pliable tortilla that mimicked a whole wheat tortilla. It took loads of attempts, but I eventually came up with a recipe that I think is SO good, that even if I COULD have gluten again, these would be in my fridge at all times like they are now.

I used that here, and best of all? I have provided plenty of options for making it grain free or nut free (yet always vegan!) as your allergies dictate. And every version I have made ( and I change it up almost every batch) turns out great! Versatile and handy to have around, this is one recipe you definitely want in your repertoire!

I created this wrap to incorporate one of my kids favorite foods: pizza. The fillings you choose to put in can cater to each person’s preferences and is easily adaptable.

Ingredients:

  • 1 GF Flour Tortilla (find my favorite tortilla recipe here)
  • 1-2 slices deli ham, thinly sliced
  • Sliced pepperoni (we like Applegate Farms, no dairy, no gluten)
  • Grated mozzarella cheese (allowed), or any allowed cheese
  • Additional Topping Options: peppers, olives, mushrooms, tomatoes, artichoke hearts, etc.

Method:

  • Gently heat the meats in a medium skillet over medium heat.
  • Place the tortilla in an oiled pan, sprinkle with cheese, and top with warmed meats of choice. As the cheese begins to melt, remove from heat. Roll the tortilla up as tightly as possible. I like to make sure there is some cheese on the very end of the tortilla that I roll to to help ‘glue’ it closed in it’s rolled form.
  • Serve along with a marinara ‘dip’!

 

 

Filed Under: Gluten Free, Healthy Lunchbox, Other Tagged With: , , , , ,

Growing Up Isn’t So Bad, Peter Pan Squash Spiced Oven Fries

July 25, 2012 By 25 Comments

Today on FoodNetwork Summer Fest, food and garden bloggers are joining up to highlight the vibrant staple: Summer Squash.

Oddly enough, the title “Summer Squash” has less to do with the time a squash is grown or harvested and more to do with the sustainability of a squash.

You see, summer squash like zucchini, yellow squash, bulan and ball squash as pictured here all have thin, edible skins and will only maintain their edibility for a few weeks after they are picked. Wherein winter squash like pumpkin, butternut, spaghetti squash and Hubbard squash have thick rinds and are able to keep for months at a time; hence, they are perfect for winter storage.

Of course, as it is with all vegetables, the sooner they are eaten after they are picked, the better the nutrient retention will be.

Still, when preparing food storage or planning meals, it is good to know how long you will be able to keep vegetables like these.

Today though, I would like to talk to you about my friend Peter Pan.
No, not the boy who refused to grow up…

Rather Peter Pan the squash. Peter Pan squashes are light-green scalloped squashes that are typically harvested when they are a mere 2 ½ to 3 inches across. Among the smaller of the summer squashes, it is said that their name comes from their refusal to ‘grow up’ like it’s sister squash, Patty Pan, which is golden in color and generally twice as large as Peter Pan squash is at harvest.

I told my kids that between the funny shape and light-green color, they look like something Peter Pan would wear and that must be how they got their name.

Meh. You decide.

Oddly enough, I had never eaten a Peter Pan squash before one of my dear Farmer’s Market vendors introduced me to them this year!

Goodness knows how I love to play with my veggies so I asked her what she does with them.

“Fries,” she said, “these make the perfect oven fries.” Then she continued “but I love to cover mine in an egg and flour batter so I don’t know what you’ll do with them.”

To which I smiled and said “oh, I’ll figure something out.”

;) That is what I do after all, isn’t it?

But you know, she is right. These precious little squash bake up to be some of the tastiest oven fries I have ever enjoyed.

The perfect mixture of grown-up savory yet maintain childlike undertones with just a hint of cinnamon and cocoa, great for children of all ages I hope you enjoy these Peter Pan Oven Fries as much as we do.

Print
Peter Pan Squash, Spiced Oven Fries

Ingredients

  • 3 lbs Peter Pan Squash (about four squash)
  • 1 ½ tsp Smoked Paprika
  • 1 tsp Ground Cinnamon
  • 1 tsp Cocoa Powder
  • 1 tsp Sea Salt
  • ½ tsp Smoked Cayenne (I get mine from a local FM vendor, regular cayenne would work well, too)
  • 3 Tbs Olive Oil (not evoo)

Instructions

  1. Preheat oven to 425f.
  2. Clean squash but leave skins intact. Slice squash in half and remove seeds with a spoon. Cut squash into fry-sized pieces and place in large mixing bowl.
  3. In small bowl, mix together smoked paprika, cinnamon, cocoa powder, sea salt and cayenne. Set aside.
  4. Drizzle cut squash evenly with olive oil, sprinkle spice mixture evenly on top and mix the squash with your hands to ensure even coverage. I recommend using gloves for this step if you have sensitive skin, that cayenne can sting!
  5. Spread spiced covered squash over parchment lined cookie sheets, ensuring they are in one thing layer—anything more will leave them soggy and nobody wants soggy fries.
  6. Bake for 15-20 minutes or until golden brown and crisp.
  7. Remove from oven and serve.
  8. Makes 6-8 servings
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/growing-up-isnt-so-bad-peter-pan-squash-spiced-oven-fries/

Be certain to stop by all of today’s FoodNetwork Summer Fest featured recipes for more fantastic ideas on how to use your summer squash today! xo

Jeanette’s Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry

Cooking With Elise: Orange Summer Squash Bread

Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon

Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche

Made By Michelle: Pattypan Squash and Tomato Frittata

Cooking Channel: Our Top 5 Favorite Squash Recipes

Daily*Dishin: Summer Squash Confetti Salad

Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts

Napa Farmhouse 1885: Summer Squash Chips

Ingredients, Inc.: Summer Squash and Kale Sauté

Thursday Night Dinner: Summer Squash Medley

Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip

Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders

Healthy Eats: Summer Squash Any Way You Slice It

FN Dish: Cheesy Summer Squash

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , , ,

Adopt a Gluten-Free Blogger, Ricki Heller from Diet Dessert and Dogs

June 26, 2012 By 6 Comments

I was so excited when Shannon from Enjoying Gluten-Free Life contacted me to let me know that the sign-up for this month’s Adopt A Gluten-Free Blogger was ready to go because there is one blogger I have been waiting to adopt but always seem to either miss the sign-up date (darn day-job distractions ;) ) or when I do get to sign up, she is already taken.

This month I am honored to adopt Ricki Heller from Diet Dessert and Dogs.

What can I say about Ricki?  Well first, despite our differences (she’s vegan, I’m not), we have sooooo much in common.

Ricki and I are both educators.  She teaches at a University, I teach at a K-12 school.

Ricki and I both have spouses who eat differently than we do.  I’m grain-free, my hubby is not.  Ricki is vegan, her hubby is not.  Regardless, we love them, they love us and we make our dietary differences work.

Ricki has dogs, I have dogs.

And lastly, Ricki and I both love our salad, but still leave plenty of room for dessert (have your cake and love it…diet dessert…yeah, you get the picture).

Because of these similarities, I must admit that I had a very difficult time determining which recipes I wanted to share with you.  I have tried many of Ricki’s recipes and have loved every one of them. Heaven’s knows her Raw Chocolate Fudge-Topped Brownies are reason alone to put Ricki on your follow list!

Of all her recipes, there is one that has truly become a staple in our home.

About a year ago Ricki shared an ‘almost instant’ grain-free breakfast cereal that looked very similar to one of my beloved childhood favorites—cream of wheat.  I remember being so excited about this recipe and so grateful that I had everything on hand to make it that I had whipped up our first bowl within minutes of her post being published.

Since then, this Easy No-Cook, Grain-Free Breakfast Porridge has graced our table at least once a week, every week.  Really. It is that good.

With so many great recipes, I couldn’t stop at just one.  If you have been over to the In My Gluten-Free Kitchen series at Celiacs in the House, in the recent tour of my own Gluten-Free kitchen you may have noticed my ‘fruit counter’ with a big, beautiful watermelon on it.  This time of the year we eat at least 1-2 watermelons a week, so when Ricki shared this Watermelon-Basil Cooler I knew I wanted to try it!

Just fancy enough to be served in a grown up glass, this cooler certainly hit the spot.  If you have never enjoyed the taste of basil and watermelon together, this is a great way to start!

Thanks for hosting this month’s event, Shannon.  And thank you, Ricki, for being you! xoxo

Do you have a blogger you would like to adopt?  There is still time to sign up for June! And Shannon made certain there is an opportunity for all of you to join in, blog or not.  Hurry! Don’t miss your chance.

I hope you will all join me for next month’s Adopt a Gluten-Free Blogger which will be hosted right here at And Love it, Too!  xoxo

Filed Under: Other Tagged With: , , , , , , , , , , , , , ,

May ICM Winner: Coconut Secret Bars from Tessa the Domestic Diva and June’s Challenge-Ingredient Announcement!

June 10, 2012 By 7 Comments

First, I want to congratulate everyone who participated in last month’s Ingredient-Challenge Monday, your coconut recipes were simply amazing!

If you haven’t been by to see everything shared, please do…in addition to the several that were linked in, there were two- late arrivals, one from Kate at Eat Recycle Repeat that is vegan, sugar-free, and absolutely worth exploring; and another from Sandra over at Candida Diet Plan that looks positively delicious! I hope these ladies can join us for this month’s challenge as well.

I really had a difficult time narrowing down my favorites this month, which is a great issue to have!

Our three favorites include this Vanilla Sweet Potato and Kale Curry from Janet at The Taste Space, which I made in our crockpot and subbed out the peanuts for cashews but kept everything else the same.  Positively delicious both as a side-dish or a main course!

Iris from The Daily Diet Tribe shared her Sugar-Free Lemon Custard, and heaven knows I love me some sugar-free desserts.  I didn’t have any kuzu root starch to make her custard with but noted in her comment section that Iris mentioned arrowroot might be a good substitution. For me, this worked perfectly.  Creamy and smooth, this is a dessert I will be making again and again!

Finally though, this recipe for Coconut Secret Bars/Homemade Healthy Mounds Bars from Tessa the Domestic Diva proved to be the overall favorite for my entire family.  Frankly, unbeknownst to her, Tessa had an unfair advantage as I have been craving Almond Joy’s like crazy for several months now and once I completed my whole30 program, which does not allow for any sweeteners of any type-including stevia, this was the first dessert I opted to make.

So very rich that I could only handle one little square, this recipe was exactly what I needed to kill this long-time craving.  My kids not only flipped over this, my husband even proclaimed that these taste just like Mounds bars but couldn’t figure out how given that he knows I don’t use regular sugars.  The coconut nectar in the filling sends these bars over-the-top.

I hope you enjoy this Ingredient-Challenge Monday winning recipe as much as we have and don’t forget to check below to see what the Challenge-Ingredient for June will be, I look forward to seeing more wonderful creations from all of you!! xoxo

Coconut Secret Bars/Homemade Healthy Mounds from Tessa the Domestic Diva

4 cups unsweetened, grated coconut
1/2 cup softened or melted coconut oil
2-4 tablespoons coconut nectar(Tessa says you could also use real maple syrup, honey, or agave)
Roasted whole or slivered almonds (optional) (I used raw and did ½ with, ½ without)

Coating:
1 1/2 cup dark chocolate pieces (I used Enjoy Live Chocolate Chips, Tessa also says that you can sweeten your own baking chocolate squares-the ones with no sugar.  She did a mixture of 6 squares/1/4 cup coconut nectar/40 drops vanilla creme stevia)
1 tablespoon coconut oil

In a food processor (or vitamix), put the filling ingredients and blend  until well incorporated and smooth.  Taste for sweetness, add more if you like.    It is necessary the coconut oil be soft or melted so the mixture blends.   Line an 8 x 8 or similar sized  pan with waxed paper or parchment.  Pour the mixture in and spread around evenly.  If you would like to use almonds, now is the time.  Press them in!   Place the  pan in the fridge or freezer to speed the solidifying process.  Meanwhile, melt your chocolate with the coconut oil.  Once solid, lift the whole chunk out by lifting the paper.  Cut into desired shapes.    Dip each piece in the chocolate, letting the excess drip back before laying it on A Silpat, parchment, or waxed paper to solidify.  Store in an airtight container on the counter or in the freezer. unlike most coconut oil delicacies these are solid at room temp and travel well out of refrigeration.

SHORTCUT?: Tessa has also done these the easy way by spreading the chocolate coating right over the top of the whole pan and forgoing the dipping process!

 

Are you ready for this month’s challenge?

High in antioxidants, low glycemic-value but very sweet, one of the world’s healthiest foods, strawberries are something we can all use a little more of!

Stay-tuned tomorrow to see my personal contribution to this month’s Ingredient-Challenge Monday and learn how to link-in your own strawberry recipe to win your spot as the next featured ICM recipe!

Have a great afternoon, everyone! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , ,

Ingredient-Challenge Monday: Pineapple Bacon Bites

April 9, 2012 By 7 Comments

Welcome to the April Ingredient-Challenge Monday!

As announced yesterday, this month we feature the mouth-watering pineapple as our challenge ingredient.

In spite of its natural sweetness, pineapples are not only low in calories (82 calories per cup of pineapple chunks), they are also a good source of fiber, Vitamin A, Calcium, Iron and Vitamin C.  Most importantly though?  This luscious fruit has a very low glycemic load making it a wonderful way to sweeten almost any dish without the need to add sugar.

The recipe I have to share with you tonight isn’t really a recipe.

My husband tells me it is, but there are only two ingredients.

It does come with a few instructions, so I suppose this counts as a recipe…

But it’s just so darn easy. And delicious.

In fact, of all the things available at our Easter gathering—cupcakes (from Elana’s Pantry none the less), deviled eggs, paleo pizza, veggies, fruits, etc… it was these delicious little bites that won the crowd over.

I have seen pineapple bacon bites floating through the web, yet every recipe I have come across require sugar to be added.

Why?

Pineapple is naturally sweet, and when you cook them pineapple caramelizes into one beautifully candy-like divinity.

It is important to use fresh pineapple for these bites.  The canned stuff just doesn’t hold up.  Trust me, it is worth every last bite.

Without further adieu, I am happy to open this Ingredient-Challenge Monday with this simply delicious almost not a recipe, recipe.

Enjoy!

Print
Pineapple Bacon Bites

Ingredients

  • ¼ Fresh Pineapple, skin removed
  • 1 package (12 oz) high-quality nitrate free bacon (quality makes all the difference)

Instructions

  1. Pre-heat oven to 425f.
  2. Prepare pineapple by slicing into 1-inch by ½ inch cubes, or would that be a prism? Oh, shucks… cut your slices into 1-inch by 1-inch squares that are ½ inch in depth. This seems to be the ideal wrapping size.
  3. Wrap one entire slice of bacon around each pineapple cube.
  4. Lay each bacon-wrapped pineapple on to parchment-lined cookie sheet with the bacon-flap side down.
  5. Bake at 425f for approximately 30 minutes or until bacon is perfectly brown.
  6. Remove pineapple bites from pan and allow to cool on paper towel lined plate, allowing the bacon to crisp and the drippings to dry.
  7. Serve warm.
  8. Makes approximately 13-14 bites.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://andloveittoo.com/ingredient-challenge-monday-pineapple-bacon-bites/

:) Now, what is your favorite way to enjoy pineapple?

Link up your favorite recipes by 11:59pm April 23, 2012 for your chance to be featured on the next ICM Challenge-Ingredient Announcement.

Don’t have a blog?  You still have a chance to enter!

Simply leave your recipe in a comment below for your equal-opportunity entry.

Please note that all entries must be linked back to this post and must feature pineapple as a key ingredient. In order for my family to taste-test, your recipe must also be gluten-free and dairy-free…so please make sure your recipe falls under these requirements as well.

We look forward to seeing all of your pineapple goodness!

Happy Ingredient-Challenge Monday!

 

Related Posts Plugin for WordPress, Blogger...
Filed Under: Dairy Free, Gluten Free, Paleo, Recipes, Side Dishes, Sugar Free Tagged With: , , , , , , , , , , , ,
«Older Posts