Panna Cotta

Panna Cotta

2 c. heavy cream

1 c. whole milk

1/2 c. sugar

1 1/2 packets knox unflavored gelatin

1 - 2 lb fresh strawberries

1/4 c. sugar

3 Tbsp clear gel

Sprinkle the gelatin over the milk, stir, and let stand for 5 minutes. 

Heat the cream and sugar until simmering but not boiling. Stir in the milk and gelatin mixture. Cook, stirring, for 2 - 3 minutes. Just enough to melt the gelatin.

Pour into molds or pretty glass dishes and chill.

Slice strawberries, toss with sugar and let sit for 1 hour. Stir in the clear gel and wait 20 minutes before serving.

When ready to serve run the bottom of the mold under hot water and invert on a plate or serve in glass dishes.

3 Ingredient Blender silk

I want to say the simplicity of this is what makes it so good but it's not. The taste and texture are what make it perfect. The simplicity is just a bonus. My friend pours this on top of a baked cake and lets it set up there. I poured it into tiny cups as a cute individual serving of silk.
Because this doesn't have any additional sweetener be careful with the chocolate you use, go a little lighter than what you like to eat.

12 oz. chocolate, milk are dark
  1 c. milk

4 eggs

Place the chocolate chips in the blender. Scald the milk and pour over the chips. Blend on medium speed for a couple minutes. Scrape the bottom to make sure the chips are stuck there. Add the eggs and blend on high for about 10 minutes, until steam starts to form in the top. 

Pour into cups or on top of a baked cake and chill for at least 4 hours.

Chimichurri Quinoa Bowl

 

1 large bunch cilantro, leaves picked from the stems

1 sprig fresh oregano

1/2 tsp salt

1/4 c. olive oil

3 Tbsp red wine vinegar

4 cloves garlic

2 shallots

1/4 c. pickled jalapeno slices

black pepper

6 oz. fresh baby spinach, chopped

 2 chicken breasts

3 c. cooked quinoa, hot

Pre-heat the oven to 400. 

Combine 2 Tbsp. olive oil, vinegar, salt, garlic cloves, shallots, jalapeno slices, and black pepper in a blender. Pulse until mostly smooth and vegetables are chopped. Add the cilantro and oregano and blend until well chopped but not smooth, scraping down the sides as needed.

Trim the chicken and cut in half lengthwise. Top each of the four chicken pieces with and eighth of the cilantro mix. Bake at 400 until the chicken is cook through and bits of the cilantro start to brown.

Remove from oven and slice.

Meanwhile, add remaining olive oil to the remaining chimichurri sauce. Add the sauce to a large frying pan along with the spinach. Cook the spinach over medium heat until dark brown, stirring constantly. 

Layer in bowls 3/4 c. cooked quinoa, a quarter of the spinach, and 1 piece of chicken.

Enjoy!

Quinoa and Greens

I love quinoa, it's tasty and nutritious. The other day for dinner, thanks to "Iowa girl Eats" via pinterest, I made a quinoa dinner we all loved. I highly recommend it. But then I started thinking of other quinoa bowl varieties that would be good.

2 1/2 c. Water
2 Chicken bouillon cubes
1 c. Quinoa

Unsalted butter or olive oil
2 large chicken breasts
Season salt

1 1/2 c. Water
1 chicken bouillon cube
1 Tbsp. cornstarch

Unsalted butter or olive oil
2 c. Broccoli florets, chopped into small pieces
4 c. Fresh baby spinach
2 c. Fresh or frozen green beans, cut into half inch pieces
1 c. Small pieces of zucchini, optional
1/2 onion, chopped
1 - 2 cloves garlic, minced
Dash salt

Bring the water to a boil, add the chicken bouillon and quinoa. Bring to a boil, reduce heat to medium, cover and simmer. Cook about 20 minutes, remove the lid and simmer until the liquid is absorbed and quinoa is tender.

Meanwhile, trim the chicken of fat and cut in half lengthwise. Sprinkle with season salt and cook in oil until browned on both sides and cooked through. Set aside and keep warm.

Immediately add 1 cup of water and bouillon cube to the pan while it's still hot. Stir to lift up the fond from the bottom of the pan. Combine the cornstarch and remaining water. Whisk into the hot liquid and stir until slightly thickened. Taste and adjust seasonings as needed. Pour into a bowl.

Add more butter to the pan. Saute the onion until slightly tender. Add the broccoli, green beans, spinach, and zucchini if using. Lightly salt and cook, stirring, until the vegetables are cooked to desired doneness. Add the garlic and cook 1 - 2 minutes longer. 

Layer in bowls cooked quinoa, green veggies, sliced chicken, and drizzle with chicken glaze.

Ham and Bean Soup

Perfect for cold weather, bean soups are a great way to use up a leftover ham bone. I cooked my ham in the crock pot. Feel free to use any leftover meat in your soup. The other thing I used in my soup was all the liquid from the bottom of the crock pot. Just stir into the soup at the same time as the onion and carrots.

1 lb dry white beans

1 leftover ham bone

12 c. water

24 oz. tomato sauce

1 Knorr Homestyle vegetable stock pod
(This vegetable stock is not gluten free, make sure you substitute one that is for a gf soup)

1 large onion, chopped

4 large carrots, grated

3/4 c. half-an-half

2 - 3 cloves garlic, minced

2 tsp. Worcestershire sauce

Tabasco (optional)

Soak the white beans overnight, changing the water at least once. 

Drain the beans again and cover with water. Simmer for 2 hours until the beans are starting to soften up. Drain the liquid. Add the 12 cups of water, ham bone, tomato sauce, and vegetable stock pod. 

Simmer for 4 hours.

Remove the ham bone. Shred any meat from the bone and return it to the pot. Add the onion, carrot, garlic and Worcestershire sauce. Simmer for 30 minutes. Add the half-an-half and simmer until heated through.

Gluten-free Parmesan crackers

This recipe is based on King Arthur Flours gluten free pie crust recipe.  I changed a few amounts to make up for the cheese and different fats in the recipe.

Next I plan on trying this with different combinations of flavors. The Savannah Byrd cookie company has a lot of savory flavor combinations I cant wait to try.

For the fat in mine I used half butter and half coconut oil in mine and half margarine and half coconut oil in the ones i made for my friend. They tasted about the same. The ones I made with all coconut oil were good and the texture was the same but the flavor wasn't as rich.

1 1/2 c. Arrowhead Mills Gluten free All purpose baking mix

1 Tbsp sugar

2 tsp. clear jel

1/2 tsp. salt

6 Tbsp fat (butter, coconut oil, or margarine)

1 egg

2 tsp lemon juice

2 1/2 oz. Parmesan cheese, finely grated

Kosher or sea salt (optional)

In a large mixer combine the gluten free flour, sugar, clear jel, and salt.  Turn on low speed to combine the ingredients. 

Add the butter and the coconut oil until the mixture is crumbly. Add the Parmesan cheese.

Whisk the egg and lemon together. Mix into the flour and cheese mix. Form into a ball and roll out on a floured surface to an eighth of an inch thick. Cut into squares, I've found a pizza cutter works best for this, and place on an ungreased cookie sheet.
Sprinkle with coarse salt if using

Bake at 350 for 12 - 17 minutes until slightly browned. 

Cool on a cookie sheet.

Enchilada Pasta

The meat and the amount in this is totally up to you. You can use all ground beef, all beans, or a combination of the two. If using all beans I would add 2 - 3 cans of drained black or pinto beans. In combination I would use about half a pound of ground beef and then a can or two of drained beans. 

1.5 lb ground beef

Salt & Pepper

1 (19 oz.) can red enchilada sauce

1 (15 oz.) can nacho cheese sauce

1 (4 oz.) can diced chilies

8 oz. egg noodles

1/2 c. water

Sour cream, shredded cheese, and crushed corn chip to garnish

If using, season the ground beef with salt & pepper and cook, crumbling, until no longer pink.

Add all the remaining ingredients and stir to combine. Cook over medium low heat, stirring frequently, until the pasta is tender. 

Remove from heat and serve with a dollop of sour cream and a sprinkle of shredded cheese and crushed chips.