Tag Archives: gluten free

Quinoa Sweet Potato Chili

5 Jan

Quinoa Sweet Potato Chili

The hubby and I have been headed into a more vegetarian lifestyle for the past few months– accumulating recipes, playing around with flavors, and me attempting to mimic something that tasted amazing but that I just threw together. With the joy of the holidays comes the self-indulgent and typically not too healthy food parade right into your mouth. We weren’t too bad this year, but by the time NYE came around and we found ourselves in Cincinnati for the night, we were looking for light, vegetarian, tasty food.

Enter Metropole, the restaurant in our fabulous 21c Museum Hotel, serving farm to table food with a creative flair. We fell in love with almost everything we ate and enjoyed sitting at the salad/dessert station and chatting with the chefs. Long story short, this dish is inspired by their sweet potatoes with toasted pistachio, pomegranate, fresh mint, and fresh burrata. The base of the chili mostly came from Milk Free Mom.


one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 red onion, chopped
5 cloves garlic, minced
2 chipotles in adobo, chopped
1 tablespoon cumin
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
creme fraiche, pomegranate seeds, fresh mint for garnish


Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with a dollop of creme fraiche, a heaping of pomegranate seeds, and some fresh mint.


Cheesy Grits with Sweet Bacon and Poached Egg

17 Jun

Cheesy Grits


Whether created at home or out somewhere lovely in the city, weekend breakfasts are a special joy in our house. Recently inspired by Takito Kitchen’s polenta dish, we attempted to make it at home with grits instead. Serves 2.


Trader Joe’s Grits (plus 1/3 cup milk; 2/3 cup sharp white cheddar cheese, grated)

Peppered bacon (2 strips, diced before frying)

Green onion (1 stalk, chopped)

1 tbsp Gardeniera (minced)

1 tbsp Maple syrup

2 Fresh eggs (poached)


Prepare grits as instructed. During the last 10 minutes after milk has been added, begin to boil water for the eggs. Poach the eggs when the water reaches a soft boil. In the meantime, throw bacon into small frying pan over medium heat, cooking for a few minutes until it begins to crisp up. Add green onion,  gardeniera, and maple syrup to the pan and cook for an additional few minutes, making sure to mix all of the elements together. Drain items in frying pan on paper towels after cooking long enough that the bacon is cripsy.

Mix cheese into grits after you put the eggs into the water. Everything should come out at about the same time. Serve up grits, top with poached egg and bacon mixture…and enjoy! So savory with a little heat from the gardeniera and a sweet undertone from the syrup.


Mushroom and Leek Frittata

29 May



Leeks. Intimidating at first– which part is edible? how do I cut it? what the heck do I use them in?– but an incredibly worthy food! Enter this lovely woman who showed me how to navigate this wonderful vegetable and this blog, which inspired the recipe.

  • 2 tablespoons olive oil, divided
  • 2 medium leeks, whites and pale green parts only, chopped
  • 8 ounces crimini (baby bella) mushrooms, thinly sliced
  • 8 ounces Canadian bacon, diced (optional if you want to keep it vegetarian)
  • 8 large eggs
  • 2 tablespoons chopped thyme
  • 1/3 cup shredded Fontina cheese, divided
  • 1/3 cup shredded Gruyere cheese, divided
  • 1/3 cup shredded Mozzarella cheese, divided
  • Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°. Heat 1 tablespoon oil in a 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and thyme and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.

Meanwhile, whisk eggs in a large bowl; mix in about 2/3 of the cheese. Season with salt and pepper.

Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture and Canadian bacon over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. I’d recommend stirring up the bottom a bit right after you add the eggs– I had a lot of mushrooms and leeks stick to the pan.

Sprinkle remaining cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

I served it with a simple salad and various colored cherry tomatoes and lemon dijon vinaigrette. Brunch is served, my lovelies.

Lemon Chicken Picatta

6 Apr

Lemon Chicken Picatta

I’ve been really getting into Pinterest lately (shocker, I know) and found a few variations for lemon chicken picatta and basically grabbed a little from each of them. The amount that I made serves two people.


  • 4 chicken thighs, skinned, boned, and pounded to ¼-inch thickness
  • Kosher salt
  • fresh ground  pepper
  • 1/4 cup all-purpose gluten free flour, for dredging (like King Arthur)
  • 3 Tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1/4 cup white wine
  • juice of 1/2 large sized lemon
  • 1/2 lemon sliced
  • 2 Tbsp capers
  • ¼ cup chopped Italian parsley (I didn’t have any on hand, but I think it would work well)
  • 1 cups of chicken broth
  • gluten free pasta (like Bionaturae)


  1. Cook pasta just short of al dente, drain, set aside.
  2. Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. Dredge the chicken in the flour.
  3. Heat the oil in a large 12″-inch frying pan over medium-high heat. Add the garlic, and saute until golden in color. (Be careful not to burn the garlic or it will taste bitter).) Remove the garlic from the oil and chop, set aside.
  4. Quickly add chicken thighs into the frying pan and saute 3 minutes on each side. Remove and set aside.
  5. Add the white wine and chopped garlic, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is gone.
  6. Add pasta to the pan, along with the lemon juice and chicken broth. Toss until coated.
  7. Place the sautéed chicken thighs that you have set aside back into the frying pan, snuggled in with the pasta. Cook until pasta is al dente.
  8. Serve up pasta, top with chicken, a slice of lemon, capers, and parsley.

Gluten Free Meatballs in Red Sauce

18 Mar

GF Pork Meatballs


For the red sauce:

  • olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • pinch of salt
  • 2 bay leaves
  • 1 28-oz can roasted tomatoes

For the meatballs:

  • 1 lb ground pork
  • 1/4 c almond flour or almond meal
  • handful finely chopped fresh parsley
  • 1 tsp whole cumin
  • 1 tsp whole coriander
  • 1 tsp whole fennel
  • 2 big pinches of salt

1. Coat the bottom a large pan (I wish I had a Dutch oven) with olive oil over medium heat. Add the onions, garlic, pinch of salt, and bay leaves and cook until just beginning to brown on the edges, then add the tomatoes and stir. If using whole roasted tomatoes, crush them with your hands as they go in, or use a wooden spoon to break them up as they cook.

2. While the tomato sauce begins to reduce (or in my case, the night before because I knew my evening before cooking would be insane), use a mortar and pestle (or spice grinder) to grind the cumin, coriander, and fennel. Mix the spices and the rest of the meatball ingredients together in a medium bowl and combine with your hands until about evenly mixed. Form the meat mixture into balls – I like them slightly smaller than a golf ball, makes them more manageable.

3. Nestle the meatballs in the tomato sauce, reduce heat to medium-low, and cover. Cook about 30 minutes, flipping the meatballs at about the halfway point. You can check for doneness by cutting into one of the meatballs to see if it is cooked all the way through. Remove the bay leaves before serving.

Serve over pasta or polenta, or keep it grain-free and serve alongside steamed or roasted veggies. I topped our gluten free pasta with green onion and some shaved parmesan.

The Zen of Brownies

11 Mar

GF Brownies

I’m a big proponent of a little sweetness after a savory meal, but typically I don’t want a huge dessert and I need it to be gluten free. Also, I’ve not yet reached the point where I’d like to start experimenting with various GF flours…a little of this guy, a lot of this one, and a pinch of this one…it just doesn’t interest me right now.

Enter the scrumptious brownie mix from Namaste Foods! It makes a huge pan of brownies that can be sliced any way you like it. We prefer the 1.5×1.5″ sized pieces so we don’t feel like we’re downing a million calories. Of course I’m unable to stick to repeating the instructions on the box, and my mind starts to wander off into worlds of other complementary spices, powders, and chunks that would accentuate the already perfect mix. For a while I was on a kick with adding organic dark chocolate chunks and a tablespoon or so of apollonia spice (basically orange blossom and cocoa powder). We just ran out of the apollonia spice, so I’m thinking I might go spicy the next time…

Ancho chile chocolate brownies, anyone?

Adobo & Lime Skirt Steak Tacos with Corn Relish

1 Mar

Adobo Lime Steak

I rounded out the last day of my staycation by cooking a delightful Mexican dish inspired by a Bon Appetit recipe. It was full of flavor, comforting, and outside of some prep time, extremely easy to make. I’ve really gotten into the smokey hot flavor of chipotles and adobo– a tiny little can of the peppers can go a long way and into multiple dishes. I only used the adobo sauce for this dish and saved the chipotles for the turkey chili I made the next night.


  • Skirt steak (as large as you want, just make sure the rest of the ingredients can cover it)
  • 2-3 tbsp adobo sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 6 green onions
  • 2 ears of corn, husked
  • 1/4 c. chopped fresh cilantro
  • 1 tsp finely grated lime peel
  • pinch of smoked paprika


Whisk the adobo, 1 tablespoon lime juice, and 1 tablespoons olive oil to coat skirt steak. I ended up cutting mine in two and laying the pieces next to each other in an 11×7 baking dish to marinade. Let the flavors hang out at least 15-30 minutes before grilling the meat– use the time to make the corn relish and some guac. It’s way too cold here for me to use our grill, but the grill pan worked well. Let the cooked meat rest for a few minutes before you slice against the grain. I used the same grill pan to heat up the corn tortillas (El Milagro is the BEST, ever!) on both sides– soaking up a little of the meat flavor and taking on a gorgeous texture that was slightly crunchy but folded around the fillings like a nice hug.

While the steak is marinating, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, 1 tablespoon oil, 1 tablespoon lime juice, and a pinch of smoked paprika. Season relish to taste with salt and pepper.

The relish ended up being the most time consuming part of the entire meal– partially because I used a grill pan instead of an actual grill to roast the corn. I also made some lovely guacamole hat made it onto the taco as well…plus the Chihuahua cheese because I couldn’t help myself.

%d bloggers like this: