best recipes : September 2012

Savory Crock Pot Roast

Pot Roast is always a favorite Sunday dinner at our

house. I have several crock pot roast recipes.

This one is so easy and delicious.

Just 3 ingredients along with the pot roast.

It makes a well seasoned, tender roast.

It makes lots of flavorful brown gravy.

It makes everybody happy!

Rub the mixes on each side of the meat. Add

water to about halfway around roast.

Cover and cook on low about 8 hours.

That's it!

Now wait for your house to smell wonderful!

We like it with mashed potatoes and a vegetable.

It's a lick your plate clean dinner!

You could also add cut-up potatoes, carrots and

onions to the pot at the beginning of cooking.

Savory Crock Pot Beef Pot Roast

3-5 pounds chuck pot roast

1 pkg. brown gravy mix

1/2 pkg. Italian dressing mix

1/2 pkg. Ranch dressing mix

1/2-1C water

Place the beef in the crock pot and sprinkle with

the gravy mix and about 1/2 of each package

of the Italian and Ranch dressing mixes.

No need to measure. Turn meat and rub

on both sides. Add water around the

meat to submerge it about halfway,

(1/2C - 1C). Cover and cook on

low for 8 hours until fork tender.

Enjoy!

Links: Stone Gable,
Coastal Charm, Designs By Gollum,
Savvy Southern Style

reade more...

Almond Flour Pumpkin & Chocolate Chip Loaf (Grain/Gluten Free)

Fall is officially here....let the Pumpkin Obsession begin! Let's start this party off by learning How To Roast A Pumpkin. As you've probably already guessed, I'm not a huge fan of canned pumpkin; I prefer the real, fresh stuff. Because of this, I have NOT personally tried making any of these recipes with canned pumpkin. I have received feed back by people who have tried it though and they

reade more...

This Week's Menu -- Pantry Slow Cooking

Pantry week! Simple foods, tons of slow cooked recipes, that's what on the menu this week!

This Week's Menu:

Sunday -- Kale and Bacon Quiche -- we tried this recipe and it was delicious! We may have added lots more bacon than called for.
Monday -- Chicken & Rice Soup (from the cookbook)
Tuesday -- Slow Cooker Cube Steak with sweet potatoes and green beans
Wednesday -- Chicken Paprikash (from the cookbook) with sauteed kale and carrots
Thursday -- sandwich night or out to eat (errands night!)
Friday -- Homemade Pizza or Ground Beef Taco Salads
Saturday -- Beef Roast or a Roast Chicken (definitely putting the slow cooker to good use!) with mashed potatoes, gravy, and steamed broccoli

If I have time...

I've been wanting for weeks to make this green soup again... it's comforting and warm and just a great fall soup using fresh greens.
Soup, soup, soup... maybe it's because I've been feeling off this week... I would love to make a batch of Congee (A simple rice porridge) -- which can also be found in the new cookbook! Meanwhile you can make Gluten Free Gobsmacked's recipe!
Debating on a few recipes to try from three cookbooks I'm reviewing in the next few weeks (possible giveaways! hint!!) I'm having such a hard time figuring out what I want to make! The cookbooks? Whole Life Nutrition Kitchen's Nourishing Meals, Sarah Fragoso's Everyday Paleo Family Cookbook, and Tammy Credicott's Paleo Indulgences! Have you tried recipes from any of these?? Let me know!

reade more...

Slow Cooker Gluten-Free Pumpkin Bread Recipe

Gluten-free pumpkin bread made in the slow cooker. When you love your slow cookers as much as I do, you want to make everything in them... including quick breads. Why? Well, because it's super easy, it can cost less than using your oven, and most importantly... it's FUN! And gluten-free baking should be fun right?

And even better the slow cooker steams your bread so it's super moist and delicious. For most of the breads in the cookbook and this recipe I used my favorite 4 quart slow cooker. It's perfect for making one batch of quick bread, and in this case... pumpkin bread!

The only additional equipment you need to make this bread is three aluminum cans. Preferably cans that would hold about 15 - 15.5 ounces (generally from canned veggies, beans, or fruits). I've used these same three cans for about 2 years. They last forever and they are easy to clean and re-use.

SAFETY FIRST!

Wash the cans out with very hot, soapy water using a baby bottle brush.
CUT any sharp edges OFF of the rim of the cans with heavy duty metal cutting shears or scissors. This is why it's good just to create a "set" of cans to use, so that you don't have sharp edges to worry about time after time!
Make sure to completely remove the paper wrapper and the glue residue on the outside of the can before using to cook with.

Before each use spritz the inside of the cans with non-stick cooking spray or use a paper towel to wipe olive oil or coconut oil evenly inside the can. By greasing the cans the bread shouldn't stick to them when baking.

To make the bread you will simply add 1/3 of the bread batter to each aluminum can and place the cans in the slow cooker. The cans will be anywhere from half to 3/4 full. Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans to steam the bread and prevent the slow cooker from cracking. Place the lid on the slow cooker and then slip a chopstick right underneath the lid to help excess moisture escape during cooking.

When the bread is finished it will be cooked through and a toothpick inserted in the middle will come out clean. Allow the bread to cool for a few minutes in the slow cooker with the lid off. You can then carefully remove the cans using a potholder or kitchen tongs.

To remove the bread, just shake the can a little and the bread should slide right out. Alternatively, you could also used the "canned" bread as a homemade gift by wrapping it decoratively in colored paper and tying it off with a pretty ribbon!

For more recipes like this gluten-free pumpkin bread and to learn more creative ways you can use your slow cooker, please check out my brand new cookbook!

Slow Cooker Gluten-Free Pumpkin Bread
Created by Carrie of Gingerlemongirl.com
Free of gluten, dairy/casein, and soy
Printer-friendly recipe.

Dry Ingredients:
1 cup brown rice flour
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:
2 large eggs
1 1/4 cups plain cooked pumpkin (I used most of a 15 oz. can of Libby's 100% pure pumpkin)
1/4 cup oil (I used extra virgin olive oil)

Slow Cooker Directions:

Spritz three (15 - 15.5 oz) washed & dried aluminum cans with non-stick cooking spray, or use a paper towel to grease with oil.
In a large bowl whisk together all dry ingredients.
Make a well in the center of the dry ingredients and add wet ingredients. Stir to thoroughly combine into a thick batter.
Add about 1/3 of pumpkin bread batter into each can.
Place cans in a 4-quart slow cooker. Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans.
Place the lid on the slow cooker and add a chopstick right underneath the lid to allow excess water to escape.
Cook the bread on high for 3 1/2 - 4 hours until the bread is cooked through and a toothpick inserted into the middle of each can comes out clean. Allow the cans to cool for a few minutes before carefully removing them using a potholder. Gently shake bread out of the cans onto a plate. Cut each loaf into 4-5 slices and enjoy! Store pumpkin bread slices in an airtight container in the refrigerator for up to one week. This bread also freezes well for up to 6 months.

Oven Directions for Pumpkin Bread Muffins:

Preheat oven to 350 degrees. Grease 12 serving muffin tin and set aside.
In a large mixing bowl whisk together ALL dry ingredients until well incorporated. In a medium sized bowl mix together all wet ingredients.
Fold wet ingredients into dry ingredients until mixture is thoroughly moistened. Muffin batter will be thick. Scoop 1/4 cup of batter into into muffin tin for 12 large muffins.
Bake @ 350 degrees for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean. Cool on a wire rack for 20 minutes prior to eating (if you can wait that long!)
Store in an airtight container on the counter. (Slow cooked bread is stored in the refrigerator because it is much more moist than the oven-baked bread!)

reade more...

Spinach Cheese Quiche

Another favorite quiche, Spinach!

It's another easy mix and pour filling.

Micro the spinach for about 4 minutes in a
covered casserole. Break up with a fork and when
it's cool enough to handle, squeeze out the liquid.

Scatter onto the bottom of an unbaked pie shell.

Combine the seasonings and sprinkle half on top.
Top with the shredded cheese. I used all cheddar
this time, but you can use any combination of
cheddar, Swiss and a little Muenster is good too.

Whisk the eggs with the half&half and the
remaining seasonings and carefully
pour over the cheese.

alternately...
You can also just combine everything is a large bowl

Redistribute with a fork if needed.

Bake @ 350 for 35 minutes.

Let rest 5 minutes before cutting.

A nice lunch.

Spinach Quiche

1/2 package frozen chopped spinach, (about
1/2 C cooked with liquid squeezed out).

2 C shredded cheese, any/or combo of;

Cheddar, Baby Swiss, Muenster

4 XL eggs

1-1/2 C half&half

1/2t salt, 1/8t pepper, pinch nutmeg

unbaked pie shell

Scatter the spinach over the bottom on the pie
shell. Season with half the seasoning mixture.

Cover with cheese. Combine the eggs and
half & half with the remaining seasonings
and evenly pour over. Bake @350 for 35 minutes.
let sit 5 minutes before cutting.

Enjoy!

Links: Stone Gable

reade more...

Triple Chocolate Chipotle Cake Truffles (Grain/Dairy/Gluten/Nut Free)

Today I have the privilege of guest posting over at Civilized Caveman.This man is just brilliant. Not only is his site full of amazing, tasty and DOABLE recipes but he has also just released a new cook book called Caveman Feast. This book is seriously a must have....whether you're Paleo or not!

Today I am sharing my Triple Chocolate Chipotle Cake Truffles recipe. This nut free, coconut

reade more...

Cajun-style Salmon with Thai-style Noodles

Cajun-style salmon with Thai-style noodles

A delicious fresh dish that showcases the classic harmony of sweet, sour and spice!

Serves 2

Prep time: 15 minutes

Cooking time: 10-15 minutes

Ingredients

For the Thai-style noodles

1 tbsp vegetable oil

2 garlic cloves, finely chopped

1 red chilli, finely chopped

½ head broccoli, cut into florets, blanched and drained

300g/7oz medium egg noodles, cooked according to packet instructions and drained

small handful fresh coriander, chopped

4 tbsp clear honey

2 limes, juice only

1 tbsp sesame oil

For the Cajun-style salmon

4 black peppercorns

½ tsp cumin seeds

½ tsp coriander seeds

1 tsp paprika

½ tsp cayenne pepper

2 x salmon fillet, skin removed

1 tbsp vegetable oil

Method

1. For the noodles, in a wok or large frying pan heat the vegetable oil and stir fry the garlic, chilli and broccoli for 2-3 minutes.

2. Add the cooked noodles, coriander, honey, lime juice and sesame oil and stir well. Remove from the heat and set aside to keep warm.

3. For the salmon, place the spices into a pestle and mortar or spice grinder and grind until combined.

4. Rub the spice mixture over the salmon fillet.

5. Heat the oil in a frying pan and cook the salmon fillet for 3-4 minutes on each side, or until cooked through.

6. To serve, place the noodles onto a plate and top with the salmon fillet. Enjoy!

reade more...

Garlic Shrimp and Cheese Grits

Shrimp and grits is a classic southern dish.

There are many variations and I probably

would love them all!

This one is a favorite because the shrimp are baked

on top of the grits. No separate sauteing.

It's a one pot dish.

Peel the shrimp and remove the tails too.
I used 20 L shrimp for two generous servings.

Toss the shrimp with olive oil, salt, pepper,

garlic and cayenne. Cover and refrigerate

while you prepare the grits.

Chop the onion and thinly slice the

scallion for the garnish.

Ingredients: grits, chopped onion, butter, water,

cream, Franks hot sauce, salt, pepper and cheese.

Saute the onion in the butter until soft.

Add the water, cream, hot sauce, salt and pepper.

Bring to a boil.

Slowly whisk in the grits, reduce heat and cook

until thickened. Remove from heat.

Whisk in the cheese.

Stir until combined.

Lay the marinated shrimp in a pinwheel pattern

on top of the grits, pressing in halfway.

Bake in a 375 oven for about 7 minutes, until the

shrimp are cooked through.They will turn
opaque and pink. Remove from the oven.

Garnish with the sliced scallions.

Say yes to Garlic Shrimp and Cheese Grits!

Pour the wine and enjoy!

Garlic Shrimp and Cheese Grits
8oz large shrimp (31-40 per pound),
about 18-20 shrimp
1 T olive oil
1 L garlic clove, minced
pinch cayenne pepper
salt & pepper
Toss together in a small bowl, cover and
refrigerate while you prepare the grits.
1 T butter
1 small onion, minced (about 1/2 C)
1-1/2 C water
1/2 C cream, or half&half
1/2 t salt & 1/4 t pepper
1/2 t hot sauce
1/2 C quick grits
1 C sharp cheddar cheese, grated (1 C)
1 scallion, thinly sliced for garnish
Melt butter in a 10" skillet over medium heat.
Add onion and cook, stirring often until softened,
3-5 minutes. Stir in the water, cream, salt, pepper,
and hot sauce. Bring to a boil then slowly whisk in
the grits. Reduce heat to low and cook, stirring
often until the grits are thick and creamy.
(about 5-7 minutes for quick grits)
Remove from heat and stir in the cheese until
combined. Lay the shrimp on top in a pinwheel
formation pushing into the grits about halfway.
Drizzle with any leftover marinade ingredients.
Transfer the skillet into a preheated 375 oven
and bake for about 7 minutes until the shrimp
are cooked thru. They will be opaque and pink.
Remove from oven and scatter the chopped
scallions over the top
serves 2-3
Enjoy!

variation with bacon:
cook 2 strips of bacon in the skillet
until browned and crisp. Remove from the pan
and drain on a paper towel. Discard all but
1 T bacon grease. Proceed as above
replacing the butter with the bacon grease.
Crumble the bacon and sprinkle on top along with
the sliced scallions.

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
My Romantic Home, Designs By Gollum

reade more...

Everything Gluten-Free Slow Cooker Cookbook -- Chunky Applesauce

My friend Sarah, author of Celiac in the City was one of my recipe testers for "The Everything Gluten-Free Cookbook." Sarah wasn't feeling too hot when she tested a few recipes and she said this chunky applesauce was very comforting to her.

It's a super easy recipe and it's in the first chapter of the book. Homemade applesauce is healthy and you get to control how much or how little sugar you would like added. It's great for young children as a snack or side dish. It goes with roast pork or chicken.

You can use any apples you like and make your own personal variation of this recipe.

My Countdown

reade more...

Everything Gluten-Free Slow Cooker Cookbook -- "Tuscan Chicken and White Beans"

I've asked several readers and fans to try recipes from my upcoming gluten-free slow cooker cookbook! Throughout the next few weeks, I plan on sharing their thoughts (from emails and pictures) on the recipes they have tried in my new book!

This review comes from Suzanne and Chris N. They decided to try the Tuscan Chicken and White Beans, a recipe from the Poultry chapter. Here's how the dish turned out for them:

Hey Carrie

You had asked Suzanne (aka. "the wife") to test a recipe. Since I do the bulk of cooking here these days, that job actually fell on me (Chris, the husband).

We picked the Tuscan Chicken because it seemed like a recipe we normally would never try. I know that seems odd, but we've been adventurous lately.

My first impressions were not optimistic. I had to go buy a bunch of cans, which is not how we normally cook. We prefer to cook with fresh ingredients, particularly this time of year when they are so plentiful, good, and inexpensive. In any case, I followed the recipe to the letter despite my temptation to substitute fresh stuff here and there.

I must say we were pleasantly surprised. It was really good. Not sure what more I can say other than I wouldn't change it a bit. The dish was seasoned perfectly and well balanced. No particular ingredient overtook the dish. Because there is just the two of us, there was plenty leftover, so we both took some for lunch the next day, and we agreed that warmed up a day later, it tasted even better. I guess that makes sense for a dish designed to stew in a slow-cooker all day.

...We served it over rice noodles.

Many, many thanks to Suzanne and Chris for trying the Tuscan Chicken and White Beans. I specifically designed a lot of the recipes in this book so they would be "pantry-friendly" -- so for those of you who don't always have fresh vegetables available, recipes such as this can be super easy and just as healthy. I'm so glad Suzanne and Chris tried this recipe and enjoyed it!

My Countdown

reade more...

Product Review: Hodgson's Mill Gluten-Free Brownie Mix

Product: Hodgson's Mill Gluten-Free Brownie Mix
Company: Hodgson Mill Inc.
Location: All products made in USA
Self-purchased or Company Sample: Self-purchased

I don't keep a lot of gluten-free mixes in my kitchen. I like making things from scratch and brownies are no exception. However a few weeks ago I found this brownie mix from Hodgson's Mill and it was very reasonably priced (a little over $4.00 I think?) so I thought I'd try it out.

Last night was the perfect opportunity. Because is there ever a bad opportunity to make brownies? :-)

The mix called for 1/2 cup of butter, 1 teaspoon of vanilla, 1 egg, and water. To save a few calories, I used 1/2 cup of unsweetened applesauce (instead of butter) and added about 2 tablespoons of coconut oil. I mixed as directed and then decided to put the mix into cupcake liners to make individual servings.

On top of each brownie "cupcake" I added a small sprinkling of chocolate chips and 2 pecan halves. I baked them for about 18 minutes and voila... some really cute & delicious brownie cupcakes!

Michael and I really enjoyed these. They were chewy and cakey at the same time. SUPER chocolately and rich... definitely a match for any chocolate craving!

This is a gluten-free baking mix I think I definitely plan to keep in the pantry for a quick dessert!

reade more...