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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Gluten Free

Coconut Carrot Soup with Za’Atar Hazelnuts

21 Saturday Jan 2017

Posted by snackingkitchen in Dairy Free, Gluten Free, Recipe, Soup, Uncategorized, whole30

≈ 4 Comments

Soup is a staple in my kitchen throughout the year. During the fall and winter months, I gravitate toward creamy, hearty, bright bowls. I hope you’re going to love this carrot soup with coconut milk. As delicious as the soup is, the topping is equally as good. If you’ve never tried za’atar spice blend, you’re in a for a treat.

This is a recipe I developed during the second round of Whole30, so you know it’s gluten-free, dairy-free, and has no sugar or dairy. You won’t miss any of those though – it’s seriously delicious.  I shared bowls of soup with my Whole30 tribe during our dinner potluck.

Coconut Carrot Soup.jpg

Coconut Carrot Soup with Za’atar Hazelnuts

Ingredients:

Soup:

  • 2 teaspoon olive oil
  • 1 large sweet onion, chopped
  • 3 garlic cloves
  • 2 pounds of carrots, peeled and chopped
  • 4 cups of water
  • 1 can of coconut cream
  • salt to taste
Za’atar Hazelnuts:
  • 1 teaspoon olive oil
  • 1/2 cup raw hazelnuts
  • 1 tablespoon za’atar
  • pinch of salt

Directions:

1. Heat 2 teaspoons of olive oil in a soup pot over medium-high heat. Add onion and garlic and cook for 5-7 minutes.

2. Add carrots and cook for another 5 minutes. Add water and bring to a boil. Lower the heat, cover the pot, and continue to cook until carrots are completely soft, about 15 minutes.

3. Puree the soup, in batches if necessary, until completely smooth. Return the soup to the pot, stir in coconut milk and cook over low heat until heated through, about 5 minutes. Season with salt.

4. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat. Add nuts and za’atar and cook until the nuts are toasted, 5-7 minutes.

5. Serve soup topped with nuts.

_______

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Blasted Broccoli & Cauliflower Recipe

26 Monday Sep 2016

Posted by snackingkitchen in Gluten Free, quick and easy, Recipe, Uncategorized, Vegetables, Vegetarian, whole30

≈ Leave a comment

Blasted Broccoli & Cauliflower Recipe 3

A few days ago I had a large plate of blasted broccoli at one of Seattle’s restaurants. I couldn’t stop myself from eating the charred, salty, and slightly spicy florets. And so, I decided to recreate the dish adding my own twist of sesame oil, garlic, and ginger. Plus, I mixed in a bunch of cauliflower florets. Hope you enjoy this recipe as much as I did.

Blasted Broccoli & Cauliflower

Ingredients

1 pound broccoli florets
1 pound cauliflower florets
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sesame seeds (I like the combination of white and black)
1/4-1/2 teaspoon red pepper flakes

Blasted Broccoli & Cauliflower Recipe 4

Directions

1. Place a baking sheet on the middle oven rack and preheat the oven to 450F.

2. Mix broccoli, cauliflower, extra virgin olive oil, and salt in a large bowl. Spread on the preheated baking sheet and roast for 15 minutes.

3. Whisk sesame oil, garlic, ginger, sesame seeds, and pepper flakes in the bowl. Add in roasted broccoli and cauliflower and stir to coat.

4. Transfer back to the baking sheet and roast for additional 5-8 minutes.

Blasted Broccoli & Cauliflower Recipe

These are best when they are still hot, right out of the oven. If you do have leftovers, chop them up into salads or add into your morning omelets. And truth be told, I have snacked on some of them straight out of the fridge.

 

 

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How to Make Gazpacho with Poached Shrimp

19 Friday Aug 2016

Posted by snackingkitchen in Gluten Free, quick and easy, Recipe, Seafood, Shrimp, Uncategorized, whole30

≈ 2 Comments

The summer in Seattle has been especially hot lately, and this spicy tomato gazpacho with poached shrimp is exactly what you want to be eating. Cool, refreshing, requiring hardly any cooking, this vibrant meal will also take care of your abundance of garden tomatoes and herbs.

IMG_20160818_182831

Spicy Tomato Gazpacho with Poached Shrimp

Ingredients

3 cups tomato juice
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 Hatch pepper, roasted, peeled, seeded, and chopped
1/4 small onion
2 garlic cloves
1/2 cup cilantro
1/4 cup olive oil
2 tablespoons lemon juice
salt to taste

***

2 bay leaves
raw, peel-on shrimp

Garnish with: avocado, basil, olive oil

Directions

1. Add all of the gazpacho ingredients to a blender or food processor and puree until desired consistency. Adjust with salt, as needed.

2. For the shrimp, bring a pot of salted water to a boil. Add bay leaves and reduce the heat to a simmer. Add the shrimp and set the timer for 3 minutes. Remove the shrimp immediately and peel. Serve right away on top of gazpacho with avocado, basil, and a drizzle of olive oil.

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Happy eating, friends!

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How to Make Sweet Potato Toast with Pesto & Avocado

12 Friday Aug 2016

Posted by snackingkitchen in Breakfast, Gluten Free, Recipe, Sweet Potatoes, Uncategorized, Vegetarian, whole30

≈ Leave a comment

Just in time for my second round of whole30, sweet potato toast is sweeping the nation. Truth be told, I’ve been enjoying this culinary delight way ahead of its time in the headlines, but its sudden 5 minutes of fame (or will it be 15?) reminded me that I haven’t made it in some time. And so here it is, my version of the sweet potato toast.

IMG_20160811_123301

Let’s be honest. If you expect it to taste like toast, you’d be greatly disappointed. Because really, it doesn’t taste like toast. What it does taste is a perfectly balanced vegetarian breakfast or lunch entree that’s a bit sweet, savory, and stunningly beautiful.

Sweet Potato Toast with Pesto & Avocado

Ingredients

2 teaspoons olive oil
2 slices of sweet potato, 1/3″-thick
1/4 cup Kale & Basil Vegan Pesto
1/2 avocado, sliced
Balsamic Fig Vinegar
Kosher Salt
Arugula

Directions

1. Heat olive oil in a nonstick pan over medium-high heat. Add sweet potato slices and cook until tender, about 5 minutes per side.

2. Arrange slices of sweet potatoes over a bed of arugula. Spread pesto over each slice and top with slices of avocado. Drizzle with balsamic fig vinegar and sprinkle with salt.

This is just a beginning! Imagine these topped with a poached egg, or crispy prosciutto. Where would your imagination take you?

20160811_084935

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Quinoa, Chicken, and Kale Salad Recipe

06 Saturday Aug 2016

Posted by snackingkitchen in Chicken, Gluten Free, Lunch, Quinoa, Recipe, Salad, Uncategorized

≈ Leave a comment

Find out how to make one salad that will be your lunch for the entire week. No more sad desk lunches! This vibrant quinoa salad with rotisserie chicken and abundance of vegetables is going to get your through the work day keeping your stomach happy and satisfied.

I’ve been making salads like this one for the last couple of weeks. I prep the whole batch on a Sunday night and divide it up among 5 containers. Then each morning, I pop one of the containers out of the fridge, chop up some tomatoes and fresh basil from my garden, and head to work, counting down the hours until it’s lunchtime.

Quioa, Chicken, and Vegetables Salad Recipe

Quinoa, Chicken, and Kale Salad

Ingredients

1 cup quinoa
8 ounces Lacinato kale, chopped
2 rotisserie chicken breast halves, diced
2 bell peppers, seeded and diced
4-6 rainbow carrots, peeled and chopped
1 English cucumber, diced
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons salt

Daily add ins: chopped tomatoes, basil, avocado

Directions

1. Add quinoa and 2 cups of water into a saucepan over medium-high heat. Add a pinch of salt and bring to a boil. Reduce the heat to a simmer, cover the saucepan and cook until quinoa is tender and all the water is fully absorbed, 15-18 minutes. I’m a fan of using red quinoa, but any variety will work here.

2. Cool quinoa lightly and mix with kale. This wilts and softens kale just the right amount without cooking it or leaving it entirely raw.

3. Add the rest of the ingredients. To be honest, I rarely make formal dressings. Instead, I drizzle olive oil and lemon juice over the salad, add salt, and gently toss it together to incorporate. Be sure to taste. Add more lemon juice (sometimes I use rice vinegar) or salt, as needed.

4. Divide the salad among lunch containers and refrigerate. In the morning, add chopped tomatoes, diced avocado, and basil to the day’s lunch portion and head out to work.

As the salad hangs out in the refrigerator, the texture changes, but the ingredients never become soggy or inedible. Instead, cucumbers turn almost slightly marinated, while the kale softens further, and quinoa plumps up as it absorbs the dressing.

So, you guys! Make this salad and don’t have another sad lunch desk ever!

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Paleo and Whole30 Tuna Confetti Recipe

01 Monday Aug 2016

Posted by snackingkitchen in Gluten Free, Lunch, quick and easy, Recipe, Seafood, Uncategorized, whole30

≈ Leave a comment

On August 1st (tomorrow!), I’m starting my second round of whole30. My first one was in December, about a year and a half ago. I made it through, but didn’t experience the promised euphoria and the non-scale victories promised by the program and experienced first-hand by many of its participants.

This time around, I’m armed with more time, experience, and most importantly, support of many friends who are joining me on this journey.

To keep things quick, simple, and easy, without too much shock to your system, here’s a whole30 compliant recipe for tuna salad. Enjoy!

Paleo and Whole30 Tuna Confetti Salad Recipe

Tuna Confetti Salad

Ingredients

1 can of white tuna, packed in water, drained
1 tomato, chopped
2 pickles, minced
1/2 bell pepper, diced
2 tablespoons sweet onion, minced
1 tablespoon capers, minced
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
olive oil, lemon juice, salt, and black pepper to taste
Napa cabbage leaves for serving

Directions

1. Combine all ingredients in a bowl and stir to combine. Serve in Napa cabbage leaves, if desires.

If you love your tuna salad on a creamier side, you can use whole30 compliant mayo, or stir in half of a mashed avocado.

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Beet Hummus Recipe

26 Tuesday Jul 2016

Posted by snackingkitchen in Appetizer, Beets, Gluten Free, quick and easy, Recipe, Uncategorized, Vegetarian

≈ Leave a comment

Here’s a recipe for a homemade Beet Hummus spread with Za’atar. If you’re like me, and love beets and hummus, you might’ve seen and tried the combination of the two from your local restaurants and grocery stores. In fact, I’ve seen beet hummus on display at both Costco and Trader Joe’s within the last few weeks.

I came across the Shocking Pink Beet Hummus recipe in  The Picnic: Recipes and Inspiration from Basket to Blanket by Marnie Hanel, which was the latest selection for our Cookbook Club. This was the perfect recipe to use on my continued quest of converting everyone into beet lovers.

Here’s my adaptation of the recipe. Enjoy!

Beet Hummus Recipe (1)

Beet Hummus with Za’atar

Ingredients

2 medium beets
1 15-ounce can chickpeas, rinsed and drained
1/4 cup tahini
1/4 cup water
3 tablespoons lemon juice
2 cloves of garlic
1/2 tablespoon salt
1 teaspoon ground cumin

For serving

1 tablespoon olive oil
1 tablespoon za’atar
pita chips

Beet Hummus Recipe (3)

Directions

1. Scrub beets and trim the ends. Place in a saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium, and simmer until beets are tender, 30-45 minutes. Drain beets and cool completely. Peel the beets, and reserve 1/4th of one of them. Chop the rest of the beets into about 1/2″ pieces.

2. Add chopped beets with the remaining ingredients into a blender and puree until completely smooth. Taste and adjust the seasoning with extra salt and lemon juice as needed.

3. Spread the hummus onto a serving plate or bowl and garnish with the reserved 1/4th of the beet (finely diced), olive oil, and za’atar.

Beet Hummus Recipe (4)

And that’s all! You get the most unbelievably gorgeous vibrant color of hummus. The addition of beets bumps up the nutrients and vitamins and cut down on the starchiness of the traditional hummus. Plus it’s fun and tastes awesome!

 

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Taco Tuesday: Steak & Eggs Breakfast Tacos with Guacamole

28 Tuesday Jun 2016

Posted by snackingkitchen in Avocado, Breakfast, Eggs, Gluten Free, quick and easy, Recipe, recipe development, tacos, Uncategorized

≈ Leave a comment

You might want to sit down for this one, because in this post, I’m combining some of my favorites: Taco Tuesday, Breakfast for Dinner, and Southwestern Food. That’s right, all three in one easy, simple, delectable recipe. Let’s do this!

Steak & Eggs Breakfast Tacos 2.jpg

The inspiration for the recipe came from Sabra’s latest innovation: Guacamole Veggie Fusions. The guacamole comes in 3 flavors: South Western, Mango Lime, and Garden Vegetable. In addition to being ready at your slightest guacamole craving, these creations have 30% less fat than a classic guacamole and are made with 7 different varieties of crisp vegetables.

What’s not to love? In case you’re curious, the South Western Guacamole that I chose for this recipe included Hass Avocado, Onion, Yellow & White Corn, Black Beans, Tomato, Red Bell Pepper, Red Chili Pepper, Salt, Cilantro, and seasonings.

Steak & Egg Breakfast Tacos with Guacamole

Ingredients

Steak & Eggs Breakfast Tacos.jpg

2 teaspoons of vegetable oil
3 large eggs
2 teaspoons of water
salt to taste
4 corn tortillas, warmed
1/4 cup Sabra South Western Veggie Fusions Guacamole
1/4 cup chopped cooked steak
1/4 cup crumbled Queso Fresco
2 tablespoons chopped cilantro
lime juice to taste

Directions

1. Heat oil in a nonstick pan over medium heat. Whisk together eggs, water, and salt. Add to the pan and scramble to your liking.

2. Assemble tacos: evenly divide guacamole among 4 tortillas and top with eggs, steak, cheese, cilantro, and lime juice.

3. Get your napkins ready and devour!

Steak & Eggs Breakfast Tacos 3.jpg

Get your coupon for $1 off at www.Sabra.com/VeggieFusions

If you love the recipe, please pin and share with hashtags #VeggieFusionsGuac and #VeggieUpYourGuac

Disclosure: I was provided with the product by Sabra and compensated for this post. All opinions are my own.

Steak & Eggs Breakfast Tacos 4.jpg

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How to Prepare Braised Lamb Shanks

08 Sunday May 2016

Posted by snackingkitchen in Cooking, Gluten Free, Lamb, quick and easy, Recipe, Uncategorized

≈ 2 Comments

There’s no denying my love for lamb. I mostly order it at restaurants, but when I got a chance to receive an order of two lamb shanks from Superior Farms, I decided to give cooking lamb at home another try.

With time and ingredient constraints (the refrigerator was looking especially empty that day), I developed this simple recipe using just lamb shanks, onion, garlic, white wine, and…..wait for it…. sparkling lemon water! Go with me on this one.

To prepare the lamb, I used my brand new French oven from Staub – the one I won a few months ago and lovingly named Amelia.

Braised Lamb Shanks Salad.jpg

Braised Lamb Shanks with Wine and Lemon Sparkling Water

Ingredients

2 lamb shanks
salt and ground black pepper to taste
1 tablespoon olive oil
1 sweet onion, sliced
4-6 garlic cloves, chopped
1/2-1/3 cup dry white wine
1 can of lemon flavored sparkling water

Directions

1. Preheat the oven to 325 degrees F.

2. Pat lamb shanks dry with paper towels and generously season with salt and ground black pepper.

3. Heat oil in a French oven over medium-high heat and sear the shanks on all sides until browned. Do this in batches, if necessary.

Braised Lamb Shanks.jpg

4. Remove the shanks onto a plate; drain excess oil and fat from the French oven. Add onions and garlic and caramelize over medium heat until softened, about 10-15 minutes.

5. Nestle the shanks among the onion, pour in the wine, and braise the lamb shanks covered in the oven for 1 hour.

6. Add in a can of lemon flavored sparkling water and continue braising for another 2 hours, until the lamb is tender.

What’s next is up to you. I chilled the shanks overnight and enjoyed them, thinly sliced in salads, over sautéed potatoes and mushrooms, and on sandwiches.

Here are some of my other favorite lamb recipes:

Inside-Out Gyro-Style Lamb Roulade with Sun-Dried Tomatoes, Pita Chips, and Feta Recipe

How to make Lamb Burgers With Pesto at Home, plus a Watermelon Salad with Feta and Basil ~ Recipes from Snacking in the Kitchen

Pomegranate Molasses Roasted Leg of Lamb

“Baaa!” says the lamb. “Yum!” I say ~ Braised Moroccan Lamb Shanks

 

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Sun Basket Meal Delivery Review

27 Sunday Mar 2016

Posted by snackingkitchen in Cooking, Gluten Free, Paleo, Recipe, Uncategorized

≈ 1 Comment

Sun Basket Grilled Sausages

Grilled Sausages with Red Pepper Chutney and Braised Kale

My name is Anna, and I’m to this point I was a meal delivery virgin. A short conversation with the marketing team from Sun Basket changed my status. I picked three recipes from their website and had them ship to my house within a few days. I cooked all three recipes within a week, sharing one with a friend, and splitting the other two into several meals (leftovers!).

Here are my thoughts.

Benefits:

  1. On time delivery.
  2. All ingredients are included (other than salt, pepper, and oil).
  3. Fresh, organic, seasonal produce and animal proteins.
  4. Generous portion amounts.
  5. Easy to follow recipes that result in flavorful, healthy, satisfying meals.
  6. No wasted food.
  7. Each recipe introduces you to an ingredient you might not be familiar with.
  8. Accurate times for preparations and cooking, most recipes are done in 40 minutes.
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Chicken Garam Masala with Yogurt and toasted Naan

Recommendations:

  1.  Be sure to read through the entire list of ingredients and directions first. You can save a bit of time by changing up the steps and prepping the ingredients while cooking.
  2. Cut down on oil. Most steps in the recipe asked for 2 tablespoons of oil to sear or saute. You can easily cut this down to 2 teaspoons.
  3. Taste as you go.
  4. For some dishes, like the Chicken Garam Masala, I cooked a side of rice. The Grilled Sausages were for dinner, and I almost topped it off with a sunny side egg.

Verdict:

I would genuinely recommend Sun Basket for families or individuals who want to try new recipes. With this delivery system you can choose between paleo, vegetarian, and gluten free recipes. Enjoy!

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Shrimp Coconut Curry with Purple Potato

I was not compensated for this post. All opinions are my own. Meals were provided to me at no cost.

 

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Quinoa, Chicken, & Zucchini Egg Bake

08 Tuesday Mar 2016

Posted by snackingkitchen in Baking, Breakfast, Eggs, Gluten Free, Quinoa, Recipe, Uncategorized

≈ 1 Comment

Quinoa, Chicken, and Zucchini Egg Bake

It might be cliche, but breakfast really is the most important meal of the day. But when every free minute in the morning is worth its weight in gold, you want breakfast that’s quick, easy, and can be prepared ahead of time. This Quinoa, Chicken, and Zucchini Egg Bake fits every category. It is loaded with protein, vegetables, can be baked the night before, and quickly reheated in the morning while you pour yourself a cup of coffee. What’s even better? You can freeze the bake in individual portions and have them ready to go when needed.

I’ve prepared a similar recipe in a muffin pan, but honestly, it took longer to remove the egg cups out of the muffin pan than I care to admit. With this version, there’s less sticking, and it bakes in the same time. I’ve cut the bake into 8 servings, think of it as 1 egg per serving.

Quinoa, Chicken, & Zucchini Egg Bake

Ingredients

2 teaspoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 (3 ounce) fully cooked chicken sausages, diced
1 zucchini, diced
1 cup cooked quinoa
8 eggs
1/2 cup milk
salt and pepper to taste

Directions

1. Preheat the oven to 350F.
2. Heat oil over medium heat. Stir in onions, garlic, and sausage. Cook until onions are browned and softened, 5-7 minutes.
3. Stir in zucchini and cook until slightly soft, 3-5 minutes. Mix in quinoa and cool.
4. Whisk together eggs, milk, and seasonings.
5. Layer quinoa on the bottom of the greased baking dish. Top with whisked eggs and bake until set, 30-35 minutes.

The beauty of this bake is also how versatile it is. Depending on the flavor of the sausage you use, you can play with seasonings and mix ins. Cheese is always a good option here – either mixed in with the eggs or sprinkled on top before baking.

And speaking of mix ins – do try using different vegetables. I’m a fan of sauteing the vegetables first. Not only does it add flavor, but it removes moisture from the vegetables that helps keep the bake nice and firm.

Ready to cook? Share your personal combination with me, post your photos on Instagram and be sure to tag @snackingkitchen.

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Shishito Peppers – Culinary Memories from Spain

15 Tuesday Jul 2014

Posted by snackingkitchen in Appetizer, Cooking, Five Ingredient Dish, Gluten Free, Grilling, Healthy, Meatless Monday, Mystery Ingredient, Peppers, Snacks, Spain, Spanish, Vegetables, Vegetarian

≈ Leave a comment

The other day, I picked up a package of shishito peppers at a local Asian supermarket. It’s somewhat amusing, because to me, padron peppers are associated with Spain. That’s where I had them for the first time, on my first trip to the country. In fact, they were part of the first meal my sister and I enjoyed in Madrid. The memory has stuck, and I have often ordered these relatively small and mild green peppers at Spanish tapas restaurants.

Back to the pack I bought. It has been sitting in my refrigerator for a bit too long. Every time I’d see the green peppers staring at me, I thought I should roast them or perhaps broil, but preheating the oven on these hot summer days is just unbearable. And so, today I cooked them in my trustworthy cast iron skillet. Boy, were they delicious!  I could almost taste Spain as I ate one, by one, finishing up almost the entire skillet.

Note: the same could be done with padron peppers.

Padron Peppers from Spain

Ingredients

1 tablespoon avocado oil
1 pack shishito peppers, 2-3 cups
coarse sea salt, to taste

Directions

1. Preheat cast iron skillet to high. Add oil and wait for it to start shimmering.
2. Add peppers to the skillet and cook, stirring often, until the skins begins to char and blister, about 5 minutes.
3. Season immediately with salt and eat (seeds and all!)

My smoke alarm went off several times as the peppers were cooking and continued to sound off after the peppers were off. You might want to open your windows and turn on the exhaust fan (fair warning!).

Enjoy 🙂

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How to “Grill” Lettuce ~ Broiled Romaine

21 Monday Apr 2014

Posted by snackingkitchen in Cooking, Five Ingredient Dish, Gluten Free, Grilling, Healthy, Meatless Monday, Recipe, Salad

≈ 2 Comments

Image

Salad lovers, rejoice!  Romaine lettuce, it’s your time to shine.  You are no longer the supporting role, the “bulk” or the “bed” for the salad.  You are the main ingredient!  No longer cold and chopped, you are heated and charred, held together, and presented in all of your beauty.

I’m talking about grilled lettuce.  Have you had a chance to try it yet?  I’ve had my first grilled Caesar Salad a few summers ago and was hooked.  The thing is, I don’t have a grill at home, and spent many months without this delicious take on salad.

And then, almost like in a dream, I thought of trying preparing grilled romaine under a broiler!  A miracle of miracles – it worked!

Image

“Grilled” Romaine Lettuce Salad

Ingredients

1 romaine lettuce

1 tablespoon of olive oil

salt and ground black pepper to taste

Image

Directions

1.  Slice romaine in half, lengthwise.

2.  Drizzle with olive oil on the cut side and season with salt and ground black pepper to taste.  You can use your favorite seasonings here and spices, but I chose to keep the salad simple and let the natural sweetness of romaine lettuce shine.

3.  Place lettuce on a baking sheet and broil for 3-5 minutes, or until the desired charred is reached.  I broiled mine on both sides for extra char.

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What’s next is up to you.  I topped romaine with diced cucumbers, red bell pepper, crumbled feta and basil.

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What will you put on your “Grilled” romaine?

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Easter Mini Bundt Pan Frittatas

18 Friday Apr 2014

Posted by snackingkitchen in Breakfast, Brunch, Cooking, Eggs, Gluten Free, Holidays, Recipe

≈ 2 Comments

Tags

Asparagus, Easter, Frittatas, Ham

Easter Mini Bundt Frittatas Breakfast Recipe1

If you are celebrating Easter, I’m wishing you a Happy one!  While Easter is not in my holiday rotation, I did want to share this recipe for Easter Mini Bundt Pan Frittatas that will be ideal to make with Easter ham leftovers.  Serve this up for brunch and make an extra batch to pack for easy breakfast throughout the week.

You can certainly bake these in a standard cupcake pan, but I was fortunate to find these gorgeous mini bundt pan at my parents’ and was happy to make it my own.  The frittatas were my first project and I’m certainly looking forward to future bundt creations!

Easter Mini Bundt Pan Frittatas

Ingredients

nonstick cooking spray or vegetable oil

1 cup diced ham

1 cup diced asparagus

1 cup diced yellow bell pepper

1/4 cup diced green olives (used jalapeno stuffed)

2 tablespoons chopped fresh dill

6 eggs

salt & pepper to taste

Directions

1.  Preheat the oven to 350 degrees F and grease a 6-container bundt pan with cooking spray or vegetable oil.

2.  Combine ham, asparagus, bell pepper, olives and dill and divide evenly among the bundt pan cups.

3.  Whisk together eggs with salt and pepper and pour over the filling.

4.  Bake in the oven until puffy and the eggs are set, 20-25 minutes.

Easter Mini Bundt Frittatas Breakfast Recipe4

And that’s it guys!  Hop on over to your table to enjoy these delicious frittatas.  And as always, experiment with your favorite filling ingredients – cooked chicken, sauteed mushrooms and spinach, add a jalapeno for some spice – all appetizing possibilities!

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Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger

14 Monday Apr 2014

Posted by snackingkitchen in Chocolate, Dessert, Gluten Free, Holidays, Kosher Food

≈ Leave a comment

Tags

Chocolate Matzo, Jewish, Matzo, Passover

Cover Title Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger09

Passover starts tonight.  This year I have decided to follow the no-gluten rule as a way to show my solidarity and test my will power.  To lessen the blow of giving up bread and cookies, I made this sweet Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Candied Ginger. I used the chocolate-covered-strawberry method, where I melted the chocolate with a little bit of butter and spread it over oven-toasted matzo crackers before topping them with chopped hazelnuts, cranberries and candied ginger.  This is in my opinion a much easier and faster way and gives you a splendid result.

Let’s give it a try!

Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Candied Ginger

Ingredients

9 matzo crackers

24 ounces semi-sweet chocolate chips

2 tablespoons butter

3 cups roasted hazelnuts, chopped

2 cups dried cranberries, chopped

1 cup candied ginger, chopped

Directions

1.  Preheat oven to 350 degrees F.  Line 3 baking sheets with aluminum foil and arrange matzo evenly among the sheets.  You might need to break a few crackers in half.

Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger

2.  Toast matzo in the oven for 10 minutes.

3.  Place chocolate in a large microwave-safe bowl and melt in the microwave at 30-second intervals, stirring in between with a spatula.  Once melted, stir in butter.

Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger02 Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger04

4.  Spread chocolate evenly over matzo crackers and sprinkle with hazelnuts, cranberries and candied ginger, lightly pressing the toppings into the chocolate.

Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger06

5.  Set the matzo crackers at room temperature or refrigerator before breaking into individual pieces.

Now that you know the basic method and proportions, it’s time to play.  Try this with sea salt, candied orange, different types of nuts, or a drizzle of white chocolate over the top.

Cover Title 3 Passover Chocolate Covered Matzo with Hazelnuts, Cranberries and Ginger09

I wish you all a happy Passover.  May you have a sweet year.

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Thai Sticky Rice with Mangoes from Pok Pok Restaurant ~ Dessert

27 Thursday Mar 2014

Posted by snackingkitchen in Breakfast, Cookbook, Cooking, Dessert, Gluten Free, Mango, Recipe, Rice

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Thai Sticky Rice with Mangoes Recipe08

The last time you dined at a Thai restaurant, do you remember what you ordered for dessert?  More likely than not, you enjoyed a bowl of sticky rice, topped with sweet mango.  If you were lucky enough to taste this at a Portland Pok Pok, consider yourself lucky.  This is probably one of the most talked about Thai restaurant in the United States.  Although I haven’t had a chance to eat at Pok Pok yet, I got a chance to try many of its dishes few weeks ago, during my cookbook club meeting.  Our cookbook selection was “Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand” by Any Ricker, JJ Goode, Austin Bush and David Thompson.

Among the dishes, there was pad thai, fried egg salad, pork ribs, and much more.  For my selection, I picked Andy’s recipe for Sweet Sticky Rice with Mangoes and Sesame Seeds, published in Food & Wine magazine.

You can find the full recipe on the site.  I found out, later, that it was different from one published in the book, perhaps an easier, more shortcut version.  In this version, the rice is prepared in the microwave instead of steaming, and there are several ingredients missing, that perhaps could be harder to find at a local grocery store.

As such, I adjusted the Food & Wine published recipe but cutting down on the salt and adding vanilla to the coconut sauce.  I also chose to use black sesame seeds to offer contrast to white rice and yellow mangoes.

You start by combining coconut milk with sugar and salt in a saucepan and simmering it until slightly thickened and the sugar melts.  Feel free to throw in a vanilla bean into the sauce.

Image

For the rice, you might need to head down to your closest Asian grocery store.  You’re looking for long grain Thai rice, also called sweet, sticky, or glutinous rice.

Image

Soak the rice for an hour, then rinse it, and cook in the microwave in three stages, until it’s tender.

Image

Meanwhile, you’ll make the second batch of coconut sauce (i added a vanilla bean to this one as well) with sugar and salt – you will add it to the cooked rice and stir it in until it’s fully absorbed.  Be sure both the rice and the sauce are still warm.

Toast black sesame seeds and peel and slice mangoes.  If at all possible, it’s best to use champagne mangoes.

Image

Serve the rice in individual bowls along with coconut sauce (the first batch you made), mangoes, and sesame seeds.  I arranged the mangoes over the bowl of rice and sprinkled with sesame seeds – looks like a happy bumble bee, doesn’t it?

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Spiced Butternut Squash Soup

12 Sunday Jan 2014

Posted by snackingkitchen in Cooking, Gluten Free, Recipe, Soup

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Tags

butternut squash, curry, gluten free, healthy, paleo, soup, vegetables

Spiced Butternut Squash Soup
Time for soup again.  Butternut squash has been a regular on the soup rotation, and this time, I cook it together in coconut oil with onion, celery, carrot and a spiced mix of curry, cayenne and cumin.  This smooth, earthy, slightly spiced soup was the background for the Curried Roasted Chickpeas I shared with you earlier this week.

Spiced Butternut Squash Soup

Ingredients

1 tablespoon coconut oil
1 large yellow onion, chopped
2 teaspoons curry powder
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper, or to taste
1 medium butternut squash, peeled, seeded and chopped
4-6 garlic cloves
1 carrot, peeled and chopped
2 celery stalks, chopped
4 cups chicken broth (use vegetable for a vegetarian version)
salt and ground black pepper to taste

Image

Directions

1.  Melt coconut oil in a large soup pot over medium high heat.

2.  Add onion and spices and cook until onion begins to soften and spices release their fragrance, 5-7 minutes.

3.  Add squash, carrot and celery; cook another 5 minutes.

4.  Cover with chicken broth and bring to a boil.  Lower the heat to medium-low and simmer the soup until the vegetables are soft, 30-45 minutes.

5.  Puree the soup until smooth and season with salt and ground black pepper to taste.

And don’t forget to make a batch of Curried Roasted Chickpeas to go along with the soup.

Image

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Curried Roasted Chickpeas

06 Monday Jan 2014

Posted by snackingkitchen in Gluten Free, Healthy, Paleo, Snacks, Vegetarian

≈ 2 Comments

Tags

chickpeas, garbanzo beans, healthy, snack, vegetarian

Curried Roasted Chickpeas Hungry for a snack?  Give these Curried Roasted Chickpeas a try for a healthy, protein and fiber rich snack that works equally well as a garnish, a salad “crouton” and a pizza topping.

I first tried roasted chickpeas when my sister, the talent behind Mango Tomato was visiting and prepared a batch of these irresistible morsels.  A few years later, I create my own version.  Best part about it?  You get to play with your favorite spices and seasonings to create the best version for you.

Curried Roasted Chickpeas

Ingredients

1 can of chickpeas, rinsed and dried
1 teaspoon grapeseed oil
1/2 teaspoon kosher salt
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne pepper

Image

Directions

1.  Preheat the oven to 400 degrees F.

2.  Mix together all ingredients and transfer to a baking sheet.  Spread into a single layer.

3.  Roast in the oven for 20-30 minutes until chickpeas are crisp.

Image

You know what’s better than a single tray of these Curried Roasted Chickpeas?  How about two or three?  I’d recommend making multiple batches at the same time, perhaps playing with the spices for each batch.  You might just find these to be more addicting than potato chips.

Here’s a sneak pick of what I paired along with these chickpeas.

spiced butternut squash soup recipe3

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