Posts Tagged ‘Nut Free’

Paleo Falafel

Yup. I totally de-legumified falafel and replaced the chickpeas with meat. Sue me. It was sort of on the fly and I didn’t have any, so I did what I often do and replaced the missing ingredient with meat. Meatza, anyone?

Paleo Falafel : The Not So Desperate Housewife

Thanks to the plethora of farmers’ markets and, well, local farms in general, cheap yet local and sustainable foodstuffs–like the aforementioned meat–have been refreshingly easy to come by around here, so my freezer is stocked to the brim with assorted animal parts. We’re on a tight budget, what with my husband in B-school and all, so stocking up on the essentials ahead of time has been a godsend. I’m pretty keen on feeding both of us on $100 a week, and I’d like to get it down to $86 (which is what the USDA says we ought to be able to do on the Super Thrifty…aka What You’d Get on Food Stamps…plan). It’s amazing how much you can drop in one trip to Whole Foods on, like, 3 things. Which isn’t news to anyone, I know, but it was shamefully easy to get complacent when both of us were working and living in a lower cost area.

The real challenge has been deciding what our true priorities were, and I’m still working out the kinks (which I’d like to share in a future post). For example, I’m fine with buying a lot of produce that’s conventionally grown, and the latest GMO study has me sleeping a little better at night over some things. BUT I’m still buying organic eggs and dairy products. BUT I haven’t figured out where to draw the line on meat. On the one hand, yes, grass fed and pastured is better, but it’s also thrice the price a lot of times. Farmers’ Markets help with this but not a ton, and I’ve already caved a few times because I literally ran out of cash. PS I withdraw $100 in cash before my weekly grocery run…it’s the single best way I know of to keep me honest ;-)

OK so falafel. Ah-mazing with hummus, paleo or otherwise…I happened to have some parsnip hummus on hand (recipe coming soon) and did up a little plate with the falafels, hummus, and some roast veggies. I did find this recipe for a GF pita that I really want to try next time, too. There’s a lot of ways to fix up the real deal, so be creative with these! Next time I’m going to try rolling the balls in sesame seeds before frying to try for that lovely crunch.

Adapted from this recipe from Tori Avey.

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Paleo "Falafel"
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground chicken, turkey, or even pork
  • 1 small onion, diced
  • 2 medium carrots
  • ¼ cup chopped fresh parsley
  • 4 cloves garlic
  • 1 egg
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ t ground cardamom
Instructions
  1. Add the onion, carrots, parsley, and garlic to a food processor. Pulse until the bits are very small but not so much that you get a smoothie.
  2. Mix the pork with the veggies, egg, and spices.
  3. Form into balls. Cover with plastic and let sit for an hour or two, even overnight if you want to make ahead.
  4. In a heavy bottomed frying pan, heat ¼ inch of oil over medium heat.
  5. Fry the meatballs on all sides till cooked through, about 15 minutes.

 

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Creamy Chicken and Mushroom Crock Pot Casserole…aka The Ultimate Fall Comfort Food

When my husband came home with this cooking on the counter, the scent of sage and rosemary wafting through the house, he was convinced I was making Thanksgiving dinner.

The Ultimate Comfort Food - Creamy Chicken and Mushroom Crock Pot Casserole :: The Not So Desperate Housewife

Admittedly it’s super hard to make a picture of this delicious mess look as amazing as it is, so I reallyreally need you to trust me here. It’s approximately 2 minutes of actual work (and by work I mean dumping stuff into a slow cooker) for a meal that will either feed 6-8 people comfortable or feed 2 people for DAYS. And feeding us for days on some very affordable ingredients is a very, very good thing…especially if it manages to hit the level of rich, warm, comfort that makes a food coma positively inevitable.

The Ultimate Comfort Food - Creamy Chicken and Mushroom Crock Pot Casserole : The Not So Desperate Housewife

This will most definitely be happening again…next time I’m thinking it’ll be time to bust out the fall veggies and go all out with some sausage, cranberries, winter squash…maybe even some apples if I’m feeling crazy ;-)

What combos would you want to try?

Creamy Chicken and Mushroom Crock Pot Casserole...aka The Ultimate Fall Comfort Food
Prep time: 
Total time: 
 
Ingredients
  • 2 cups of uncooked dry rice
  • 1 can coconut milk
  • 3 cups of water or chicken stock
  • 2 lbs cooked chicken
  • 2 onions, chopped
  • 2 c sliced mushrooms (1 box)
  • 1 T rosemary
  • 1 T sage
  • 1 T thyme
  • 2 t garlic powder
  • salt and pepper to taste
Instructions
  1. Put everything in the slow cooker. Give it all a big stir.
  2. Cook on LOW for 6-8 hours or HIGH for 3 hours.

**Adapted from Vegan in the Freezer

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Decadent Gluten Free, Dairy Free Chocolate Chip Cookies

Nothing in my little rambler here in Charlottesville is less than 60 years old. This is why everything that comes out of my ’50s-era gas oven without being either a) totally uncooked, or b) not totally scorched is a gift. So, Universe, I must once again bow to you in thanks.

Decadent Gluten Free Dairy Free Chocolate Chip Cookies : The Not So Desperate Housewife

Gluten free baking has come leaps and bounds from where it was even a couple of years ago. What once would have been a pile of dry, crumbly, flavorless pieces of cardboard can now be just as good (I think, even better) than their glutinous counterparts that cause me and so many others a great deal of (totally awkward and socially crippling) pain.

The one key is to know your flour blend. I’ve been using Namaste Foods ever since my mom got me a 5 pound bag from Costco “just to try out.” It claims cup-for-cup usage, but I honestly don’t believe any blend is truly the perfect substitute…you have to be willing to experiment a bit and totally put the manufacturer’s own recipes to work. I adapted this recipe from a chocolate chip cookie recipe on the Namaste Foods site while planning a dinner party for my husband’s learning group (everyone gets smarter with cookies, right?). I made a few subs (wanted a dairy-free version and used palm sugar to take advantage of its awesome, rich flavor) and voila! They came out beautifully. I got 30 cookies from this recipe (the original claimed 5 dozen…umyeahnoway) and with 7 people…well, you do the math ;-)

If you do want to sub out another GF flour blend, while I can’t verify the ratios, Namaste AP blend is just sweet brown rice flour (the majority of the mix), tapioca starch, arrowroot flour, sorghum flour, and xanthan gum. I’d say anything with a similar ingredient mix would work well, so just have a quick check and make sure you aren’t using a bean-flour blend (i.e. Bob’s Red Mill GF AP flour, which I also love to death but is mostly garbanzo).

Decadent Gluten Free Dairy Free Chocolate Chip Cookies :: The Not So Desperate Housewife

 

Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 dozen
 
Ingredients
  • 2½ cups Namaste Perfect Flour Blend
  • 1 t baking soda
  • 1 t salt
  • 1 c coconut oil
  • ¾ c sugar
  • ¾ c palm sugar
  • 1 t vanilla extract
  • 2 eggs
  • 2 c chocolate chips
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cream the coconut oil with the sugar and palm sugar. Beat in the vanilla and eggs, one at a time until fluffy.
  3. Mix the dry ingredients (except the chocolate chips) and add to the coconut oil/sugar mixture.
  4. Stir in the chocolate chips.
  5. Drop spoonfuls of cookie dough on a parchment lined cookie sheet.
  6. Bake for 10-12 minutes. Cool on the pan for 2-3 minutes, then carefully transfer to a cooling rack.
  7. Yields 2-3 dozen, depending on cookie size. I made 30.

**Adapted from Namaste Foods

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Bacon and Egg Sweet Potato Pancake Breakfast Sandwich

So I’ve been semi-binge watching the latest season of Once Upon a Time on Netflix and please, someone tell me I’m not the only one rooting for Hook and Emma? I mean, Neil’s fine and everything but clearly has some major Daddy issues and, I mean, I’m never a fan of getting back with your ex after it so clearly did not work out the first time. Whatever. What do I know? Obviously nothing about finding a job, or I’d have one of those instead of marrying myself to Netflix.

Sweet Potato Pancake Breakfast Sandwiches with Eggs and Canadian Bacon :: The Not So Desperate Housewife

OK. So these sandwiches are based on a new local favorite of mine. Pearl’s Bakery is not only the bomb-diggity when it comes to cupcakes, but they have killer breakfasts and other munchies. Most notable of late is the sweet potato pancake breakfast sandwich. Since it’s glutinous, I can only admire from afar and attempt to create my own at home.

Something about fragrant Fall spices mixed with runny egg ignites all of my senses at once…it’s kind of crazy. You can definitely add whatever you’d like–it’s killer with some soft white cheese or even a little mayo.

Bacon and Egg Sweet Potato Pancake Breakfast Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 T coconut flour
  • 2 eggs
  • ¼ c mashed sweet potato
  • ¼ t cinnamon
  • ¼ t nutmeg
  • pinch ginger
  • pinch cloves
  • 2 T coconut milk
  • 1 egg
  • 1 slice Canadian bacon
Instructions
  1. For the pancakes:
  2. Whisk together the coconut flour, 2 eggs, sweet potato, coconut milk, and spices until smooth.
  3. In a greased skillet over medium heat, make 2 pancakes from this mixture by pouring the batter and allowing it to cook about 3 minutes per side.
  4. For the sandwiches:
  5. Fry up your egg and bacon, then sandwich between the pancakes.
  6. Enjoy!

 

Sweet Potato Pancake Breakfast Sandwiches with Eggs and Canadian Bacon : The Not So Desperate Housewife

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Banh Mi Meatball Bowls

Maybe it’s just me, but has the internet foodie scene, like, exploded with banh mi and every conceivable derivative this summer?

Banh Mi Meatball Bowls : The Not So Desperate Housewife

So, as per usual, I hopped on the bandwagon. Probably after it’s become uncool again but it’s better than nothing, right? At least I de-sandwiched it, so it’s not *really* the same thing. Just pure creativity,

This has been a great meal to prep ahead of time, too. You know how I like those…just prep a tray of meatballs (with the sweet pots) and bowl of pickled veggies, toss em in the fridge…boom. All you have to do is make a pot of rice and slice some cucumbers.

Banh Mi Meatball Bowls
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large sweet potato, cubed
  • 1 T oil
  • 1 lb ground pork
  • 3 large carrots, julienned
  • 1 zucchini, julienned
  • 1 small onion, chopped
  • 1 fist-sized chunk of daikon radish, julienned
  • 1 egg
  • 1 t fish sauce
  • 1 T coconut aminos
  • 1 t five spice powder
  • 1 t garam masala
  • ¼ t garlic powder
  • 1 cucumber, finely sliced
  • ½ c vinegar
  • handful of fresh cilantro
  • rice or cauliflower rice for serving
Instructions
  1. Place about half of the julienned veggies in a bowl with the vinegar. Let soak while you prepare everything else.
  2. Toss the sweet potatoes in the oil and spread out in a large baking dish.
  3. Mix the pork, egg, fish sauce, onion, remaining carrot and daikon, five spice, garam masala, garlic, and coconut aminos by hand and shape into meatballs.
  4. Arrange the meatballs in the baking dish around the sweet potato cubes.
  5. Bake at 375 degrees for 40 minutes.
  6. To assemble the banh mi bowls, layer some rice/cauli rice, add a few meatballs, add some pickled carrot and daikon from the first step (drain vinegar first!), add some sliced cucumber, and garnish with cilantro.
  7. Enjoy!

 

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Easy Oven Fried Chicken and Waffles (Paleo!)

Ross’s cousin was in town this week, so naturally we went to do all the unique Charlottesville things we could think of. So, yeah, we went to Monticello. But before any proper trip to Monticello, we went to brunch at Michie Tavern and ate our weight in fried chicken. Sadly, there were no waffles, so Carol asked if I’d make some.

Baked Paleo Chicken and Waffles : The Not So Desperate Housewife

So I did!

Fried chicken and waffles are no stranger to this site (made them here and here), but this version is a wee bit less work since I decided not to *fry* the chicken….rather, I just used a nice breading and baked it all. Seriously, you can’t tell the difference. Using chicken at room temperature is key here, since it’ll quickly be tenderized with its own fat and leave plenty of drippings to soak your waffles.

This is my favorite basic Paleo waffle recipe as well. You can sweeten them if you want but I don’t since the coconut flour and creamy coconut milk give such a delightful texture and light sweetness that you can top with pretty much anything. I’ve topped them with everything from chocolate hazlenut spread to bacon and eggs to ham and cheese–they’re that good!

Easy Oven Fried Chicken and Waffles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 skin-on chicken thighs
  • 1 c tapioca starch (tapioca flour)
  • 1 t salt
  • 2 eggs, beaten
  • ⅓ c coconut flour
  • 6 eggs
  • ⅓ c coconut milk (or ¼ c almond milk)
  • 1 t baking soda
  • pinch salt
  • 1 T olive oil
  • 1 T maple syrup (optional if sugar free)
Instructions
  1. Place the tapioca starch in a shallow bowl.
  2. Place the beaten eggs in another bowl next to it.
  3. Pat the chicken dry with paper towels.
  4. Coat each thigh in the tapioca mixture, then dip in the beaten eggs, and then coat in tapioca mixture again. Place each thigh in a greased baking dish and sprinkle with salt.
  5. Bake the chicken at 350 for 45-50 minutes, until nicely browned on top.
  6. Meanwhile, make your waffles.
  7. Beat together the coconut flour, 6 eggs, coconut milk, baking soda, salt, oil, and maple syrup. Allow the mixture to sit for a few minutes while you heat up your waffle iron.
  8. Grease the waffle iron well, then prepare the waffles. They can be kept warm on a place covered in foil in a 200 degree toaster oven if necessary.
  9. Serve chicken and waffles with butter and maple syrup!

 

XXX

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Maple Bacon Waffles

Yep. This is a repost. How tacky….except that 1) I messed up the original recipe (and it took me almost 2 years to realize it…ha!) and 2) this recipe is badass. Enjoy!

Ross came home this weekend, which you have to understand is a rarity these days.  I had him for 36 whole hours, so we kicked back, saw a movie, had dinner with a friend, and just enjoyed each other’s company.  I never really imagined his civilian life would be this crazy–between the two of us we’ve been deployed five (yes, FIVE) times to either Iraq or Afghanistan, and never together.  I guess that made us a little cocky when he left the service…Oh, sure, business travel is NOTHING!

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Yeah, well, it’s hard.  Really hard.  It’s only been six months and I think we have physically lived together here in Colorado for a grand total of 10 days.   I have  a profound new respect for road warriors and their families…please tell me how you do it!

Anyhow, if you know me at all, you know that I made for damned sure that even if my husband was only home for a short while that we’d eat well.  And eat well we did, my friends.  Starting with a hearty breakfast…

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Yes, bacon waffles.  You’re oh, so welcome.

Maple Bacon Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ⅓ c Coconut Flour
  • ½ t Salt
  • ½ t Baking Soda
  • 6 Eggs
  • ¼ c Coconut Milk
  • 3 T Grade B Maple Syrup
  • 1 t Vanilla
  • 3 Thick Slices Bacon, cut into lardons
Instructions
  1. Crisp the bacon in a frying pan, then set aside.
  2. Beat together all other ingredients until you have a smooth batter. Add the bacon and bacon grease.
  3. Pour ladle-fulls onto a hot waffle iron. Cook until golden brown. Serve with butter and maple syrup.

 

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Saturday Morning Banana Pancakes

When you work Saturdays, you need to make sure your morning has a little extra oomph to get you going.

Saturday Morning Banana Pancakes : The Not So Desperate Housewife

 

These are kind of the lovechild of my favorite big-ass pancake recipe and my old favorite banana pancakes…super quick to throw together and really, really flavorful and moist. Since the main complaint following a lot of Paleo pancake recipes is the dryness, I’d say this is a huge win.

Saturday Moring Banana Pancakes :: The Not So Desperate Housewife

As I mentioned in my original pancake post…there’s an art to making a good pancake when you’re not using grain-based flours. Make sure to use plenty of butter or coconut oil to fry them in since sticking is the number one destroyer of a good breakfast. Also, and I cannot stress this enough…be patient! They need at least 2-3 minutes over medium heat before they’re flip-able. Wait to see bubbles, and then keep an eye out for the edges to cook a bit. But trust me when I tell you it’s worth the wait!

The Not So Desperate Housewife : Saturday Morning Banana Pancakes

Saturday Morning Banana Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 2 eggs
  • 1 ripe banana, mashed
  • 2 T coconut flour
  • 2 T non-dairy milk
  • ½ t baking soda
  • ½ t cinnamon
  • ½ t apple cider vinegar
  • splash of vanilla extract
Instructions
  1. Beat the eggs with the banana, milk, baking soda, and cinnamon.
  2. Add the coconut flour and whisk until the batter thickens.
  3. Add the vinegar, mixing well, and let batter stand for a minute while the griddle heats up.
  4. Fry in butter or coconut oil (my personal fave) over medium heat for about 2-3 minute per side. *Be Patient!!*
  5. Serve!

 

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Mocha Cappuccino Chia Pudding

Yeah, I know. I’m going crazzzzy with all this chia pudding.

Mocha Cappuccino Chia Pudding ::The Not So Desperate Housewife

But seriously, what was wrong with me? This is the perfect breakfast. Just mix it all up, toss in the fridge. Boom. Nice cool breakfast option for hella hot days all nice and ready after I stumble out of bed.

Mocha Cappuccino Chia Pudding :::The Not So Desperate Housewife

So this recipe also has sort of a secret ingredient. I use it in pretty much everything. Probably the greatest grocery discovery I ever made.

Mocha Cappuccino Chia Pudding : The Not So Desperate Housewife

Apple pie spice is sorta like pumpkin pie spice but much, much lighter. Maybe because apple pie is a much more summery dessert? I’m freaking out over Fresh Market’s blend, though…it’s got a few extra ingredients that others generally don’t, like lemon peel and fenugreek. Baller.

Mocha Cappuccino Chia Pudding
Prep time: 
Total time: 
Serves: 1-2
 
Ingredients
  • ⅔ c almond milk
  • ½ c brewed coffee
  • 1 T coconut oil
  • 1 T cacao powder
  • 1 t apple pie spice
  • pinch salt
  • 1 t vanilla
  • ¼ c chia seeds
  • sweetener of choice (I don't use any)
  • cacao nibs, for topping
Instructions
  1. Here's the trick to getting this stuff to gel without clumping--mix the coffee and almond milk together and pop int he microwave for just a minute or so, to warm it up.
  2. Add the remaining ingredients, mixing well.
  3. Transfer to whatever bowls or containers you'd like.
  4. Refrigerate over night.
  5. Top with cacao nibs and enjoy!

 

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Cheeseburger Chili (without cheese)

Seriously, y’all. It’s like I put a cheeseburger in a blender. I had this fantastic concoction cooking all day yesterday as we were moving in and our tiny kitchen was thick with the smell of backyard barbecue.

Cheeseburger Chili : The Not So Desperate Housewife

This was our second meal actually prepared in the new house. If you recall, half our house was without power and the AC was out for the whole weekend because things like that just…seem…to happen to me all of the time. I think we’re finally in the clear, but just know for the rest of the year I’ll be afraid to turn on the dryer…20A to start when the whole house is only 60A is terrifying. My only good ideas are to either a) just do laundry out, or b) to designate a laundry day and make sure *everything* is shut off before even thinking about washing clothes. At least our water bill might be lower?

Anyway, this chili. I went ahead and roasted half a butternut squash in foil and just scooped out the inside and dumped it into the crock pot, but in the future I’ll probably just used the canned stuff since a) it takes way less time, and b) I won’t have to turn the oven on. I’m making a lot of lists today. If I’d have been thinking ahead, I’d have thought to get some ketchup and mustard to dump over my bowl and make this even more like a cheeseburger smoothie. Trust me on this one.

Cheeseburger Chili (without cheese)
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb ground beef
  • 3 c mashed butternut squash
  • 1 can (14 oz) diced tomatoes with liquid
  • 2 medium potatoes, cubed
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 c sliced mushrooms
  • 1 c nutritional yeast
  • ¼ c apple cider vinegar
  • 1 t onion powder
  • 1 T dry mustard
  • 1 t garlic powder
Instructions
  1. Brown the ground beef in a skillet over medium high.
  2. Place beef in a crock pot with all other ingredients.
  3. Give it all a quick stir and cook on LOW for 6-8 hours.
  4. Serve with your favorite burger toppings.

 

 

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