Warming Winter Chicken And Chorizo Stew

Warming Winter Chicken and Chorizo StewWell here we are at the end of February and there is still a foot of snow in my garden and I don’t think I’ve seen the grass for a whole month! It’s very beautiful but I’m tired of the subzero temperatures and am yearning for warming days.

Every cloud has a silver lining as they say and this winter I’ve really embraced my slow cooking and oven as I make lots of batches of soup and stews for the family. My Spanish friend brought over some wonderful chorizo for me to cook with and so I immediately got to work with this stew. It’s a type of stew that I had many times when I was living in Spain in my early 20s: tomatoes, beans, chicken, chorizo and spices. It’s simple but warms you up on any snowy winter’s day.

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Roast Chicken In Coconut Milk With Cilantro

roast chicken with milk and cilantro

My family absolutely loves roast chicken and when I first heard about this recipe from Jamie Oliver’s recipe collection, I was intrigued. Roast chicken, milk and lemon? That seemed to be a curious combination and I wasn’t really sure how it would turn out. Since we don’t consume much dairy and we love coconut milk, I decided to substitute some of my own herbs and spices and add coconut milk instead.

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Spicy Cauliflower Rice

paleo cauliflower riceDid you hear that cauliflower is the new kale? That made me laugh when I read it on a food blog this week, but with all of the delicious cauliflower recipes popping up everywhere, perhaps it’s true.

I recently won Elana Pantry’s new paleo cookbook. Since I never ever win anything, this made me very happy especially since it’s such a beautiful book full of recipes that I know I will make time and time again. I have since been enjoying reading through and sampling some of Elana’s delicious recipes. And I just had to share my version of Elana’s Cauliflower Rice on this blog.

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Gluten Free Treats for the Holiday Season

Tasty Gluten Free Cookies from King Arthur Flour

Tasty Gluten Free Cookies from King Arthur Flour

It’s the most wonderful time of the year. People are traveling all over the country to be with their loved ones. Gifts are being wrapped and placed under twinkling Christmas trees. Friends and families are being reunited. Kitchens everywhere smell of aromatic spices and tasty treats. It’s a time to rest, spend time at home, cook delicious meals and have fun. This month has been a whirlwind for me with work, holiday parties, events at my son’s school, visits from relatives and traveling to be with family. I haven’t had so much time to spend in my kitchen whipping up new treats for my blog, so I thought I would round up some delicious gluten free, healthy treats that you can bake at home from some of my favorite blogs and recipe sites. Enjoy and Happy Holidays!

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Praise for Plenty: Two Summery Recipes

I’m loving my new cookbook: Plenty by Yotam Ottolenghi. If you have decided to brace a vegetarian lifestyle, want to go meatless on Mondays or are just simply curious about how to make vegetables more interesting, this is a great book. This week I made two recipes from the book and I adapted them to make them a little quicker to prepare and perfect for summer. These recipes are vegetarian, vegan, gluten-free and paleo friendly!

This 'slaw is perfect for picnic season!

This ‘slaw is perfect for picnic season!

Summer ‘slaw with tangy dressing

Tangy dressing
Juice of one lime
3 tbsp maple syrup
2 tbsp sesame oil
1 tbsp soy sauce (or Braggs Liquid Aminos to make it gluten free)
½ tsp chilli flakes

For the salad
1/2 red or white cabbage – shredded
1 mango, peeled, stoned and cut into thin strips
1 papaya, peeled, deseeded and cut into strips
1 red chilli, deseeded and cut into thin slices
Fresh mint leaves, sliced
Fresh cilantro leaves, sliced

Method:

Whisk the tangy dressing ingredients together in a small bowl and set aside.

Put the shredded cabbage in a large mixing bowl, along with the rest of the salad ingredients. Add the cool dressing, toss and taste. Add salt if you need to, and serve immediately.

Yummy lentils and eggplant with summery vegetables

Yummy lentils and eggplant with summery vegetables

Lentils with eggplant and summer vegetables
2 medium eggplants
1 cup French lentils, washed and drained
3 small zucchini
2 celery sticks
4-5 scallions
1 orange or red pepper
3½ tbsp olive oil
12 cherry tomatoes, halved
1 tbsp each roughly chopped parsley and cilantro

Method:

Preheat oven to 400F. Pierce the eggplant then place on an oven tray lined with foil and place in the oven for 45 minutes. Turn them a few times, until the skin cracks and dries in places and the flesh is cooked through. Remove from the oven and, once cool enough to handle, scoop the flesh into a bowl.

Slice the zucchini, celery, scallions, pepper and cherry tomatoes and roast in oven for 15 minutes until cooked at 300F.

Meanwhile, put the lentils in a medium saucepan. Cover with two cups water and bring to boil, then simmer for 15 minutes or until soft and cooked.

Add the cooked vegetables to the lentils, followed by the fresh herbs, and stir gently. Adjust the seasoning to taste, then spoon on to serving plates. Pile some aubergine in the middle and finish with a trickle of oil. {Optional: add a dollop of creme fraiche or Greek yogurt on the top.}

Caveman Cookies

As a mom, do you despair when you pick up your kids after school and all they want to do is eat? My children have been driving me a little crazy this long winter with their constant demands for food from 3-6pm! As a healthy mama, of course I have tried to give them fruit served all different ways, smoothies and veggie sticks with hummus. Lately, I’ve been getting frustrated with their growing sweet tooth or cravings for junky snacks.

Caveman Cookies

Caveman Cookies – fresh from the oven!

On the hunt (pun intended) for a filling and healthy after school treat, I found inspiration in a nutty gluten free paleo cookie! Eating paleo in essence means removing cereal grains, dairy products, legumes, refined sugars and processed foods from your diet and filling your plate with meat, vegetables, fruits and nuts.  It’s actually not restrictive at all because modern day paleo people add nut milk, butter, heavy cream, and nut flours to their diet so you can still eat most of the things you eat now just by switching a few things around in your pantry. And yes that means you can bake – one of my favorite things to do! Continue reading