Thursday, May 29, 2014
Not gluten free, but my husband wanted one for his birthday weekend, so I obliged. Found this great recipe and it was a hit!
6 medium-large apples
2 unbaked, pastry pie crusts (refrigerated dough section)
3/4 cup granulated sugar
1/2 tsp. cinnamon
Dash of allspice and cloves
2 1/2 tbsp. all-purpose flour
1 egg, beaten
1. In a bowl, using a fork, combine the sugar, cinnamon and the flour until well mixed. Sprinkle about 1/3 of the dry mixture into the bottom of one pie crust.
2. Peel, core and slice the apples, adding slices on top of the dry mixture, then sprinkle apples with dry mixture, then add more sliced apples, repeat a few times, ending with a sprinkling of the dry mixture.
3. Top with second pie crust (I cut mine into strips using a pizza cutter and criss-crossed them) and crimp the edges. Using a pastry brush (or your fingers), brush the beaten egg over the top pie crust, including the edges.
4. Place the pie on a foil lined baking tray (or a pizza baking tray), so clean up will be easy! Bake apple pie at 350° F for about 45-55 minutes.
Original Recipe: http://www.best-easy-apple-recipes.com/easiest-apple-pie.html
Thursday, May 15, 2014
I joined a Crossfit gym several months ago and try to work out twice a week with some walking on other days. No drastic results but I do feel like I'm getting stronger and building endurance. Tonight was open gym and I was particularly proud of myself for pushing a little harder than normal and finishing this beast of a workout.
This was my contribution to Easter dinner. I wanted something kind of healthy, and definitely gluten free. I got the quinoa going in the rice steamer with some broth, then chopped and roasted a big pan full of veggies drizzled in olive oil, sea salt, and pepper.
The salad was finished off with the drippings from the veggies, juice from one small lemon, about 1/2 a cup of grated Parmesan, more salt and pepper, chopped roasted garlic, a can of drained navy beans, and some micro greens.
This might even beat the cream sauce version, it is so good! Made with a traditional rue sauce and thickened with an egg. So gooey and delicious!
1 box gluten free pasta, cooked and drained
2 Tbsp butter
1/4 cup gluten free flour
Half and half
Cheddar cheese (other types work well too)
1 egg, whisked
Salt and pepper to taste
Melt butter in a sauce pan, then stir in flour over medium heat until it thickens and turns the color of peanut butter. Stir in a splash of half and half to thin out base. Continue mixing in half and half with cheese, alternating until each is fully combined. Season with salt and pepper to taste. Mix cooked noodles into finished sauce and transfer to a casserole dish. Stir in whisked egg and top with additional cheese. Cook at 400 degrees for 20-30 minutes, or until bubbling and cheese is fully melted and slightly browned.
My friend Jenn and I went to a gluten free cooking class at Southern Season, where we learned to make these delicious egg crepes. I would never have thought to serve them like this and when I made them at home they were so flavorful! I even bought a crepe pan on Amazon, but you could really use a flat pan or griddle instead.
1/2 cup garbanzo flour
3/4 cup milk
1 tsp fine salt
8 large eggs, whisked
Oil or spray for the pan
1. Whisk flour, milk, and salt until smooth. Add eggs and whisk again.
2. Heat an oiled/sprayed 8-inch crepe pan over medium-high heat. Measure 1/4 cup of batter and swirl to cover bottom. Cook until set, then flip, cooking the second side for just a few seconds.
3. Once cool, you can roll them and cut them to make noodles, or fold in ingredients like traditional crepes. For this recipe, I stuffed them with roasted asparagus, zucchini, carrot, onion, basil, and goat cheese and rolled them like enchiladas. Bell pepper would also be good. Top with tomato sauce and Parmesan or mozzarella cheese and bake at 400 for 35-45 minutes.
Chunky Tomato Sauce
2 Tbsp EVOO
2 large yellow onions, chopped
1 pinch red pepper flakes
4 cloves garlic, minced
4 ribs celery, diced
2 large carrots, diced
2 Tbsp fresh thyme leaves, chopped
1/4 cup red wine
1 (15 oz.) can tomato sauce
1 (15 oz.) can tomato puree
1 (15 oz.) can diced tomatoes
Salt and pepper to taste
1. Heat oil on medium-high heat, add onion, pepper flakes, garlic, celery, carrot, and thyme. Once it begins to sizzle, reduce heat to medium-low. Stir for at least ten minutes, up to an hour.
2. Add wine (I liked a little more than the recipe calls for) and bring to boil, then stir in tomatoes, salt, and pepper.
3. Bring to a boil then reduce to simmer. Cook 15-20 minutes until veggies are tender.
Having a rice steamer is the bomb. I've always been nervous about risottos but I use the steamer now and they're easy peasy. This was Arborio rice cooked in the steamer with broth, then mixed with heated frozen butternut squash (so it had a mashed potato consistency), frozen kale (warmed with the squash), roasted garlic chunks (Whole Foods olive bar), sea salt, and more broth. Made several lunches and was really good!