So we have made some major diet changes recently on top of GFCF due to my sweet little engineer's reflux which has never gone away (diagnosed at 6 weeks) and never been under control. Due to that, we can't eat garlic, onion, peppers or many more things which means most of my recipes are no go's. I decided to make black beans and rice without the use of onions or garlic (staples in the past) and here's what I came up with. It was a big hit and you can make it vegetarian or with meat (we'll be using it both ways in our house). I didn't measure the spices though so the amounts below are just guesses, adjust as desired.
1 pound dried black beans
1-2 teaspoons cumin
1/2-1 teaspoon black pepper
1-1 1/2 teaspoons paprika
1/2 cup leeks, chopped and cleaned
salt to taste
cooked brown rice
Soak beans overnight the night before you want to cook them. Drain liquid in the morning. Put beans in the crockpot and cover with water. Add cumin, pepper and paprika. Cook on high for 4 hours (or low for 8 hours). Add leeks and salt to taste then cook on high for 1-2 more hours (or 2-4 hours on low). Serve over brown rice. Super simple, super tasty!
Monday, August 22, 2011
Friday, June 24, 2011
Vegetarian Crockpot Taco Soup
My family is trying to cut back on our grocery budget so my husband has agreed quite willingly (surprises me every day I tell ya) to cut back on meat. This recipe is one that made him think he can cut meat down to just 2-3 times per week. I made it a little on the mild side as I don't do spicy and my boys are little and won't do spicy either so my beloved added tabasco sauce and cayenne pepper to his bowl to add some heat. You are welcome to make it hotter or keep it mild. Whatever your tastebuds desire :)
1 1/2 c. dried pinto beans--soaked, drained, cooked, drained again
1 1/2 c. dried kidney beans--soaked, drained, cooked, drained again (I did the soaking and draining and such of both types of beans at the same time in the same pot)
2 c. frozen corn kernels
1 14.5 oz can diced tomatoes, juices included (don't drain)
1 can Rotel, juices included
3-4 cups water depending on how much broth you want
2 t. chili powder
2 t. onion powder
2 t. cumin
1/2 t. garlic powder
1/2 t. salt (more to taste when done if needed)
cayenne pepper to taste (optional)
I soak and cook the beans (I did mine in the same pot together) before hand. Add all ingredients to the crockpot. If you want you can use 2 taco seasoning packets instead of the individual spices but I use half the amount of each spice for my own taco seasoning so I doubled it to equal 2 packets. Cover and set on low for 9 hours (or high for 4.5 hours). It is amazing and full of flavor! You can cut back on the beans and add some meat if you like as well. If you can eat dairy, go ahead and top with some cheese. You could also add tortilla chips to the bowl when serving for a nice garnish and tasty addition. It's flexible and delicious. Enjoy :)
1 1/2 c. dried pinto beans--soaked, drained, cooked, drained again
1 1/2 c. dried kidney beans--soaked, drained, cooked, drained again (I did the soaking and draining and such of both types of beans at the same time in the same pot)
2 c. frozen corn kernels
1 14.5 oz can diced tomatoes, juices included (don't drain)
1 can Rotel, juices included
3-4 cups water depending on how much broth you want
2 t. chili powder
2 t. onion powder
2 t. cumin
1/2 t. garlic powder
1/2 t. salt (more to taste when done if needed)
cayenne pepper to taste (optional)
I soak and cook the beans (I did mine in the same pot together) before hand. Add all ingredients to the crockpot. If you want you can use 2 taco seasoning packets instead of the individual spices but I use half the amount of each spice for my own taco seasoning so I doubled it to equal 2 packets. Cover and set on low for 9 hours (or high for 4.5 hours). It is amazing and full of flavor! You can cut back on the beans and add some meat if you like as well. If you can eat dairy, go ahead and top with some cheese. You could also add tortilla chips to the bowl when serving for a nice garnish and tasty addition. It's flexible and delicious. Enjoy :)
Monday, June 13, 2011
Yellow Rice
I've tried to make a yellow rice similar to the Vigo brand mix I used to buy in the store (until I looked at the ingredient list). It's never worked out and my beloved husband adores that stuff. Well, tonight I got it right! Praise the Lord! Here's the fruit of my labor.
2 T olive oil
1 small to medium onion
1 bell pepper (I used 1/2 red, 1/2 green)
3 cloves garlic
2 c. brown rice
1 1/2 t. turmeric
1 t. cumin
1/4 t. cayenne pepper
5 c. broth (or water and bouillon)--but use the amount needed based on your brand of rice
1 chicken breast
salt to taste
Heat up the oil in a pot. Chop the onion, garlic and peppers (I use my food processor for this step) and add to oil. Saute until onions are translucent. Add in the brown rice and toast the rice about 5 minutes. Add in turmeric, cumin and cayenne pepper coating the rice. Add broth (or water and bouillon which is how I make it) and bring to simmer. Cover and cook until broth is absorbed. While the rice is cooking, boil a chicken breast. When cooked through, remove from water and shred with two forks. After rice is done, mix in shredded chicken and salt to taste. Serve and enjoy! You can also use beef or beans with this too or use it in taco's or enchiladas or burritos. It's very verstaile.
2 T olive oil
1 small to medium onion
1 bell pepper (I used 1/2 red, 1/2 green)
3 cloves garlic
2 c. brown rice
1 1/2 t. turmeric
1 t. cumin
1/4 t. cayenne pepper
5 c. broth (or water and bouillon)--but use the amount needed based on your brand of rice
1 chicken breast
salt to taste
Heat up the oil in a pot. Chop the onion, garlic and peppers (I use my food processor for this step) and add to oil. Saute until onions are translucent. Add in the brown rice and toast the rice about 5 minutes. Add in turmeric, cumin and cayenne pepper coating the rice. Add broth (or water and bouillon which is how I make it) and bring to simmer. Cover and cook until broth is absorbed. While the rice is cooking, boil a chicken breast. When cooked through, remove from water and shred with two forks. After rice is done, mix in shredded chicken and salt to taste. Serve and enjoy! You can also use beef or beans with this too or use it in taco's or enchiladas or burritos. It's very verstaile.
Thursday, February 10, 2011
Chicken and Vegetable Skillet
I started making this dish off a recipe but the final product was pretty different from what was on paper and really delicious! So here's the recipe how I made it and how my family loved.
1 tablespoon ghee or olive oil
2 boneless, skinless chicken breasts, cut into cubes
2-4 cups broccoli florets (I used 2 fresh broccoli heads cut into florets)
3 carrots, peeled
1/2 large onion
1/2 red bell pepper
1 1/2-2 cups water
1 teaspoon bouillon (I used Better than Bouillon brand so adjust based on your brands directions adding enough to make the above water into broth)
1-2 teaspoon seasoning blend (I used McCormick's perfect pinch Carribean Jerk but whatever you have or like will do)
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 cups uncooked brown rice
Begin by cooking the brown rice according to the instructions on the package. I added bouillon to the water as well for added flavor but you don't have to. While the rice is cooking, heat the ghee (or olive oil) in a skillet. Add in the cut up chicken. While the chicken is cooking I cut up my broccoli. If yours is already cut up just add it once the chicken is browned. Add in the water and bouillon once you add the broccoli. While that is cooking on low to medium heat (medium to medium high for non stick cookware), add the carrots, onion and bell pepper to a food processor and "chop" to desired texture. I like mine a little more finely cut so the kids don't complain as much or pick it out but it can be as coarsely chopped as you'd like. Add that to the skillet and stir. Let simmer covered until veggies are crisp tender. Add the cornstarch and water mixture and let boil until thickened. Serve veggies over your now cooked brown rice for a delicious and healthy meal :) It's nice and colorful too!
1 tablespoon ghee or olive oil
2 boneless, skinless chicken breasts, cut into cubes
2-4 cups broccoli florets (I used 2 fresh broccoli heads cut into florets)
3 carrots, peeled
1/2 large onion
1/2 red bell pepper
1 1/2-2 cups water
1 teaspoon bouillon (I used Better than Bouillon brand so adjust based on your brands directions adding enough to make the above water into broth)
1-2 teaspoon seasoning blend (I used McCormick's perfect pinch Carribean Jerk but whatever you have or like will do)
1 tablespoon cornstarch dissolved in 1 tablespoon water
2 cups uncooked brown rice
Begin by cooking the brown rice according to the instructions on the package. I added bouillon to the water as well for added flavor but you don't have to. While the rice is cooking, heat the ghee (or olive oil) in a skillet. Add in the cut up chicken. While the chicken is cooking I cut up my broccoli. If yours is already cut up just add it once the chicken is browned. Add in the water and bouillon once you add the broccoli. While that is cooking on low to medium heat (medium to medium high for non stick cookware), add the carrots, onion and bell pepper to a food processor and "chop" to desired texture. I like mine a little more finely cut so the kids don't complain as much or pick it out but it can be as coarsely chopped as you'd like. Add that to the skillet and stir. Let simmer covered until veggies are crisp tender. Add the cornstarch and water mixture and let boil until thickened. Serve veggies over your now cooked brown rice for a delicious and healthy meal :) It's nice and colorful too!
Monday, January 17, 2011
Chocolate Banana Bread
The best part about this banana bread (other than the chocolate) is the fact that it's made with honey and NO white sugar!!! It's a delicious dessert you won't feel guilty eating or feeding to your family. Score 1 for mom! I found the original recipe on a blog I'm having trouble getting to lately so no link to the original but I made a few changes (including getting rid of the white sugar) and this is what I've come up with. I make it with teff flour (super delicious and super healthy) but you can sub a different gluten free flour if that's what you have.
2/3 c. brown rice flour
1/3 c. tapioca starch
1 c. teff flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
6 T. cocoa powder
2 t. cinnamon
2 eggs
1/4 c. applesauce
1/4 c. light tasting olive oil (or any light tasting oil)
1 t. vanilla extract
3 overly ripe banana's mashed
2/3 c. honey (raw, local preferred)
Preheat the oven to 350 degrees. Grease a large loaf pan and set aside. In a medium bowl mix together all the dry ingredients. In another medium to large size bowl, lightly beat the 2 eggs. Add in the remaining wet ingredients and mix well. Stir the dry ingredients into the wet 1/2 at a time. Pour into prepared pan and bake for 1 hour. After cooling for about 10 minutes transfer to a wire rack to cool completely. Slice and enjoy!
2/3 c. brown rice flour
1/3 c. tapioca starch
1 c. teff flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
6 T. cocoa powder
2 t. cinnamon
2 eggs
1/4 c. applesauce
1/4 c. light tasting olive oil (or any light tasting oil)
1 t. vanilla extract
3 overly ripe banana's mashed
2/3 c. honey (raw, local preferred)
Preheat the oven to 350 degrees. Grease a large loaf pan and set aside. In a medium bowl mix together all the dry ingredients. In another medium to large size bowl, lightly beat the 2 eggs. Add in the remaining wet ingredients and mix well. Stir the dry ingredients into the wet 1/2 at a time. Pour into prepared pan and bake for 1 hour. After cooling for about 10 minutes transfer to a wire rack to cool completely. Slice and enjoy!
Thursday, November 18, 2010
Black Bean Soup
I've been trying different black bean soup recipes lately and none have been all that great. I decided to try another one a few days ago and well, the final product was not a whole lot like the original. I did use some of the spices in different measure but added a lot of my own flavors to it and you know what, my family loved it. My kids ate it up, I thought it was great and my meat adoring husband thought it was wonderful. It's a definite keeper of a soup for a cheap meal on a cold day.
1 pound dried black beans
1/2 large onion
5 cloves garlic
4-5 carrots, peeled
3 potatoes, diced (I do not peel mine but if you want to it would be fine)
1 8 oz. can of tomato sauce (if you like the texture of tomatoes you can use chopped tomatoes instead)
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp liquid smoke (I used hickory flavor but any will do)
1 tsp paprika
1 tsp oregano
1 tsp basil
1 bay leaf
salt to taste
7-8 cups water
2 tbsp chicken flavored bouillon (I used better than bouillon brand)
Soak the beans overnight. Drain. Add beans to a stock pot and add the water. I put my onion, garlic and carrots in a food processor to chop but you can do it by hand. Either way, add the veggies and potato as well as all the spices (except for the salt and bouillon) and liquid smoke. Bring the soup to a boil then reduce the heat and simmer until beans are tender and soup begins to thicken (about 2-3 hours). Remove bay leaf and discard. Add salt to taste and the bouillon, serve and enjoy!
Just a side note...the reason you add the salt and bouillon at the very end is very simple but something a friend of mine just enlightened me about. Salt causes the beans to NOT become tender so you must add it at the very end. The bouillon is very salty which is why it also must be added at the very end. Anything salty will inhibit your beans from becoming a nice tender texture.
1 pound dried black beans
1/2 large onion
5 cloves garlic
4-5 carrots, peeled
3 potatoes, diced (I do not peel mine but if you want to it would be fine)
1 8 oz. can of tomato sauce (if you like the texture of tomatoes you can use chopped tomatoes instead)
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp liquid smoke (I used hickory flavor but any will do)
1 tsp paprika
1 tsp oregano
1 tsp basil
1 bay leaf
salt to taste
7-8 cups water
2 tbsp chicken flavored bouillon (I used better than bouillon brand)
Soak the beans overnight. Drain. Add beans to a stock pot and add the water. I put my onion, garlic and carrots in a food processor to chop but you can do it by hand. Either way, add the veggies and potato as well as all the spices (except for the salt and bouillon) and liquid smoke. Bring the soup to a boil then reduce the heat and simmer until beans are tender and soup begins to thicken (about 2-3 hours). Remove bay leaf and discard. Add salt to taste and the bouillon, serve and enjoy!
Just a side note...the reason you add the salt and bouillon at the very end is very simple but something a friend of mine just enlightened me about. Salt causes the beans to NOT become tender so you must add it at the very end. The bouillon is very salty which is why it also must be added at the very end. Anything salty will inhibit your beans from becoming a nice tender texture.
Monday, November 8, 2010
"Creamy" Potato Soup
I LOVE LOVE LOVE potato soup and have tried numerous recipes to hit the spot but once going gfcf I thought my potato soup days were over and it made me quite sad. Daddy Fox is quite the soup lover and it's starting to get chilly here (yes even in Florida we get a chill) so I began to hunt once more for a delicious potato soup recipe that was somehow creamy yet totally dairy free. I ended up taking one recipe and building off of it to make my own perfectly delicious potato soup and it's oh so good! I never thought I'd eat such warming, comforting, most importantly creamy potato soup again.
8 cups water
1 heaping tablespoon better than bouillon chicken base (I use organic, it's way better)
3 pounds potatoes diced (you can peel them but I don't)
7-8 cloves of garlic
1 medium onion
3-4 carrots, peeled and chopped
In a stock pot, place about 3/4's of your diced potatoes and cover with the 8 cups of water. Turn the burner on med-high heat to begin warming while you prepare the remaining veggies. I like to place the whole garlic cloves, the entire onion (quartered) and the carrots (peeling and cut into 3-4 pieces each) into a food processor and chop them all together at once then add to the pot but you can chop them individually and add them that way too. When the water gets warm (but before it's boiling), stir in the bouillon. Once the soup is boiling, reduce the heat and simmer until potatoes are soft. Using an immersion blender, blend until the soup is mostly pureed. Add the remaining potatoes and simmer until potatoes are soft. Serve and enjoy on a crisp, cold evening! (Well any evening will do but the colder the better).
***Tip for peeling garlic: A friend of mine told me this tip about peeling garlic and I will probably never go back to garlic powder again. Take a knife and lay it flat on the clove of garlic (not so that it will cut the clove, lay it on the flat side of the blade). Smash the blade onto the clove with your hand. The clove will crack and the peel will slide right off!***
8 cups water
1 heaping tablespoon better than bouillon chicken base (I use organic, it's way better)
3 pounds potatoes diced (you can peel them but I don't)
7-8 cloves of garlic
1 medium onion
3-4 carrots, peeled and chopped
In a stock pot, place about 3/4's of your diced potatoes and cover with the 8 cups of water. Turn the burner on med-high heat to begin warming while you prepare the remaining veggies. I like to place the whole garlic cloves, the entire onion (quartered) and the carrots (peeling and cut into 3-4 pieces each) into a food processor and chop them all together at once then add to the pot but you can chop them individually and add them that way too. When the water gets warm (but before it's boiling), stir in the bouillon. Once the soup is boiling, reduce the heat and simmer until potatoes are soft. Using an immersion blender, blend until the soup is mostly pureed. Add the remaining potatoes and simmer until potatoes are soft. Serve and enjoy on a crisp, cold evening! (Well any evening will do but the colder the better).
***Tip for peeling garlic: A friend of mine told me this tip about peeling garlic and I will probably never go back to garlic powder again. Take a knife and lay it flat on the clove of garlic (not so that it will cut the clove, lay it on the flat side of the blade). Smash the blade onto the clove with your hand. The clove will crack and the peel will slide right off!***
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