Whoops! I've been lax again, but I have a nice backlog of yummy recipes to start posting again! This is what we had for dinner tonight: Shrimp Burgers!
I had my first shrimp burger at Richard Blais' Flip Burger Boutique and fell in love. Then I forgot about it. Apparently, I told my husband about it at some point, and considering I ate it like two years ago it must have made an impact since he asked about it this week! But, I wasn't gluten free then, so I turned to trusty google.
This recipe is based off of Emeril's recipe which can be found on the food network website. I adapted it to be gluten free and changed a few steps because I'm lazy. All in all, it's relatively simple and it makes your shrimp stretch!
Shrimp Burgers
What you need:
- 1 pound of shrimp, cooked, peeled, deveined, and cut into small pieces (I was lazy and bought precooked shrimp and just had to pull the tails off at home.)
-1 TBSP butter (Kerry Gold Salted Butter is my absolute favorite)
-3/4 cup sweet onion, diced small
-1/3 cup celery, diced small
-1/4 cup green onion (the green top part) cut into chive like pieces
- 3 eggs
-1 cup breadcrumbs (I used the Glutino gluten free ones)
-2 Large spoonfuls of minced garlic
1/3 cup flour (I used Bobs Red Mill Gluten Free All-Purpose)
-salt/pepper
-Creole Seasoning or I used cayenne pepper, coriander, red pepper flakes, and parsley because I don't like premade seasonings)
-Oil
-Turn your stove on to medium and melt the butter in your cast iron pan (because cast iron is awesome!)
-Toss in the onion, celery, green onion, and garlic and sauté for about 6-8 minutes. Remove and place in large bowl.
-Mix in shrimp, eggs, and bread crumbs, and stir with sautéed mixture until evenly coated. Mix in flour and continue to stir. Add any seasoning you desire.
-Pour a thin layer of oil in your cast iron pan. (I used Grapeseed oil because it's supposed to fry well, and guess what- it does!)
-Make 'patties' out of the shrimp mixture and carefully place into hot pan. You'll have to play around with the size. They like to fall apart easily, and then you'll have shrimpy joes instead of shrimp bugers but I'm sure it'll still taste the same)
-I fried mine about 4-5 minutes each side until slightly blackened.
-Makes about 8 patties.
Fried Lemon
This really adds a lot to the recipe even though it sounds weird! Scrub a lemon (remember to peel off the sticker...) and cut off the ends. Slice the middle very very thinly and remove any seeds. (It should resemble a tomato slice- not a wedge.)
I fried mine in the cast iron pan after the onions and celery were done while I was mixing the shrimp stuff in the bowl. I fried them in grapeseed oil until they started to turn brown. Then I placed them on a plate with a paper towel to drain off the extra oil.
Homemade Remoulade
I've made up my own remoulade like sauce that I use for anythin I want to have a cajun taste. It's kind of developed into a pour and taste and add more, so you may have to add more of one ingredient to get the taste you want. It also refridgerates well.
Mayonaise (I use the Spectrum Organic Brand)
Yellow Mustard (Publix Organic)
Worcestershire Sauce (Gluten Free)
Siriacha Sauce
Lemon Juice
I start with the Mayo and use about 1 TBSP. This mayo has a strong taste so it doesn't take much. Plus, I'm not fond of mayo, so I'd rather the sauce didn't taste like mayo. Then I add the mustard (about 1 TBSP). Next is the worcestershire- also about a tbsp. I'll stir the sauce here and check the flavor balance, Then add about 1 tsp of lemon juice and 1 tsp of siriacha or another hot sauce. Stir. Taste. Add more of whatever ingredient you want to have a stronger flavor.
There are lots of recipes for homemade Remoulade on the internet. This is just a combination I like and normally have on hand, so it's my go to recipe.
Tuesday, March 25, 2014
Tuesday, January 21, 2014
Spaghetti Squash Au Gratin
Recently, I've developed a slight obsession with spaghetti squash. It's strange because I really don't care for any other squash. I never even knew about spaghetti squash until last year, and it still fascinates me! Coolest vegetable ever- starts like a pumpkin and after it's roasted, it spaghetti-fies!
This is my current favorite way to eat it, because it reminds me of one of my absolute favorite childhood dishes, hashbrown casserole. It makes me love vegetables, and I hate them with a a passion. Normally, I have to puree them into things and hide them like I'm feeding a toddler. Heh.
Anywho,
Spaghetti Squash Au Gratin
Only three ingredients, and it actually tastes better the second day! Woohoo for make ahead meals!
What you need:
1 Spaghetti Squash
1 cup -2 cups Sour Cream (I normally use 1 cup, but you may want more!)
8 oz of sharp cheddar cheese, grated
What to do:
To cook the spaghetti squash, preheat the oven to 350*. Use a sharp knife and cut the spaghetti squash in half longways. (It reminds me of a pumpkin...) Clean out the insides with a spoon- again think pumpkin. Save the seeds- they're easy to roast later, and I think they taste better than pumpkin seeds!
Put each side cut side down on a cookie sheet so the rind is facing you. Roast for 25-35 minutes. When it's done you should be able to lift one up, and it's soft and may be slightly brown.
This is the fun part- using a fork, rake out the insides into a bowl! It magically turns into 'noodles' that also taste good with spaghetti squash if you want to mix it up!
Dump the sour cream and cheese in with the spaghetti squash 'noodles' and stir to coat. Scrape into a glass 9 x 12 baking dish, flatten with a spoon, and bake for another 20 minutes until the cheese starts to bubble!
That's it! You could probably add onions, or other things too- I've just been too lazy!
This is my current favorite way to eat it, because it reminds me of one of my absolute favorite childhood dishes, hashbrown casserole. It makes me love vegetables, and I hate them with a a passion. Normally, I have to puree them into things and hide them like I'm feeding a toddler. Heh.
Anywho,
Spaghetti Squash Au Gratin
Only three ingredients, and it actually tastes better the second day! Woohoo for make ahead meals!
What you need:
1 Spaghetti Squash
1 cup -2 cups Sour Cream (I normally use 1 cup, but you may want more!)
8 oz of sharp cheddar cheese, grated
What to do:
To cook the spaghetti squash, preheat the oven to 350*. Use a sharp knife and cut the spaghetti squash in half longways. (It reminds me of a pumpkin...) Clean out the insides with a spoon- again think pumpkin. Save the seeds- they're easy to roast later, and I think they taste better than pumpkin seeds!
Put each side cut side down on a cookie sheet so the rind is facing you. Roast for 25-35 minutes. When it's done you should be able to lift one up, and it's soft and may be slightly brown.
This is the fun part- using a fork, rake out the insides into a bowl! It magically turns into 'noodles' that also taste good with spaghetti squash if you want to mix it up!
Dump the sour cream and cheese in with the spaghetti squash 'noodles' and stir to coat. Scrape into a glass 9 x 12 baking dish, flatten with a spoon, and bake for another 20 minutes until the cheese starts to bubble!
That's it! You could probably add onions, or other things too- I've just been too lazy!
So yummy! I think I topped this slice with chives :)
Monday, January 20, 2014
Saffron-Coconut Soup
First off, if you're planning this recipe be sure to find your saffron in advance! Be warned- it's expensive, but it truly makes the soup delicious! I went to three different Publix stores before finally finding it at Kroger. Apparently it's super popular... heh!
Anyways, this soup is great because it's quick and simple. I made it a day ahead of schedule, and it reheated well. You can vary the amount of spiciness to your liking. I used my Dutch Oven because I love it...hehehehe.
This recipe serves 4 people with about 2-3 helpings leftover depending on your bowl size.
What You Need:
4 13.5 oz Cans of Organic Coconut Milk (I find it in the Thai Food section of my grocery store)
Small Pinch of Saffron Threads
The spices I added to taste: I'll work on better measurements next time I make it!
3 TBSP Lemongrass Paste (I couldn't find fresh lemongrass so I found the paste in the fresh herb section)
2 TBSP Garlic Powder
2 TSP Celery seed
1 TBSP Coriander
1 TBSP Tumeric
1 TBSP Cumin
1 TSP Ginger
Cayenne Pepper, Chili Pepper and Red Pepper Flakes to taste (ie- pour some in, stir it, taste it, repeat if necessary)
Large handful of fresh cilantro
I also sautéed some baby portobello mushrooms to add and it was delicious! That's it! Just bring to a boil, lower to a simmer and keep experimenting with spices until you find your perfect level of spiciness.
Anyways, this soup is great because it's quick and simple. I made it a day ahead of schedule, and it reheated well. You can vary the amount of spiciness to your liking. I used my Dutch Oven because I love it...hehehehe.
This recipe serves 4 people with about 2-3 helpings leftover depending on your bowl size.
What You Need:
4 13.5 oz Cans of Organic Coconut Milk (I find it in the Thai Food section of my grocery store)
Small Pinch of Saffron Threads
The spices I added to taste: I'll work on better measurements next time I make it!
3 TBSP Lemongrass Paste (I couldn't find fresh lemongrass so I found the paste in the fresh herb section)
2 TBSP Garlic Powder
2 TSP Celery seed
1 TBSP Coriander
1 TBSP Tumeric
1 TBSP Cumin
1 TSP Ginger
Cayenne Pepper, Chili Pepper and Red Pepper Flakes to taste (ie- pour some in, stir it, taste it, repeat if necessary)
Large handful of fresh cilantro
I also sautéed some baby portobello mushrooms to add and it was delicious! That's it! Just bring to a boil, lower to a simmer and keep experimenting with spices until you find your perfect level of spiciness.
Friday, January 10, 2014
Gluten Free Chicken & Dumplings with Leftover Chicken
On Tuesday, I roasted a chicken for dinner, but I never know what to do with the leftovers. In the summer I normally make chicken salad, but I wasn't really feeling the chicken and rice soup I had planned. It's been super cold (for me) in Georgia this week, and after a bad day the day before I really wanted some comfort food- so I decided to try Gluten Free Chicken and Dumplings for the first time!
I'm also experiemeting with measuring my flours with a scale to see if it helps my baking, and forgot to convert some of these numbers. I'll try to next time! This was delicious and is my new favorite way to reuse cooked chicken. I haven't tried reheating it yet, but plan to add to this post once I do!
What You Need:
2 TBSP butter (I used Kerry Gold)
Shredded Carrots (I'm not a huge cooked carrot fan, so I used about a cup)
Sliced Mushrooms (I used a container of baby portobello)
1 small onion, diced (I used a Vidalia Sweet Onion)
2 Large spoonfuls of minced Garlic (more or less to your taste)
1 TBSP Sage
Chicken Broth (I make my own; used about 4 Quarts to almost fill up my 6 qt Dutch oven- you can add more or less depending on how much you want)
Leftover chicken
Salt & Pepper to Taste
1-3 heaping spoonfuls of gluten free flour
For the dumplings I used:
280g of Bob's Red Mill Biscuit and Baking Mix (I think this may be roughly over 2 1/4 cups, but I'm not 100%)
8 TBSP cold butter
1/2 Cup of Buttermilk
1/2 Cup Plain Whole Milk Yogurt
1 TBSP Baking Powder
1 1/2 TSP Salt
How to Make It:
I started by making the dumplings, which are basically dough for buttermilk biscuits. I mixed the dry ingredients together with a whisk and then cut in the butter with a pastry cutter. Next, make a well in the center and add the wet ingredients- I mixed the yogurt and milk in a measuring cup before adding it to the flour. Stir with a rubber spatula until the dough is formed. I made 8-9 little biscuit dough patties and left them in the bowl.
Heat the butter in a dutch oven until melted. Add the carrots and mushrooms and cook until softened- about 5 minutes. Then add the garlic and onions and cook until softened- another 5 minutes. Add the sage, and then add 1-3 spoonfuls of flour and stir for another 3 minutes to coat the vegetables.
Add the chicken broth and bring the pot to a boil- stirring as needed. Once it's boiling, bring it down to a simmer, and add the already cooked chicken. (Be sure to tear your chicken into bite sized pieces before adding!) Drop the dumpling dough on top and cover. Continue to simmer for another 20-25 minutes.
Turn on the broiler, and uncover your dutch oven. Put the pot under the broiler until the tops of the dumplings are brown!
This is a cool recipe because you could use whichever vegetables you like! It's easy to personalize if you want more or less chicken, carrots, etc. I'll definitely make it again!
I'm also experiemeting with measuring my flours with a scale to see if it helps my baking, and forgot to convert some of these numbers. I'll try to next time! This was delicious and is my new favorite way to reuse cooked chicken. I haven't tried reheating it yet, but plan to add to this post once I do!
Gluten Free Leftover Chicken & Dumplings
2 TBSP butter (I used Kerry Gold)
Shredded Carrots (I'm not a huge cooked carrot fan, so I used about a cup)
Sliced Mushrooms (I used a container of baby portobello)
1 small onion, diced (I used a Vidalia Sweet Onion)
2 Large spoonfuls of minced Garlic (more or less to your taste)
1 TBSP Sage
Chicken Broth (I make my own; used about 4 Quarts to almost fill up my 6 qt Dutch oven- you can add more or less depending on how much you want)
Leftover chicken
Salt & Pepper to Taste
1-3 heaping spoonfuls of gluten free flour
For the dumplings I used:
280g of Bob's Red Mill Biscuit and Baking Mix (I think this may be roughly over 2 1/4 cups, but I'm not 100%)
8 TBSP cold butter
1/2 Cup of Buttermilk
1/2 Cup Plain Whole Milk Yogurt
1 TBSP Baking Powder
1 1/2 TSP Salt
How to Make It:
I started by making the dumplings, which are basically dough for buttermilk biscuits. I mixed the dry ingredients together with a whisk and then cut in the butter with a pastry cutter. Next, make a well in the center and add the wet ingredients- I mixed the yogurt and milk in a measuring cup before adding it to the flour. Stir with a rubber spatula until the dough is formed. I made 8-9 little biscuit dough patties and left them in the bowl.
Heat the butter in a dutch oven until melted. Add the carrots and mushrooms and cook until softened- about 5 minutes. Then add the garlic and onions and cook until softened- another 5 minutes. Add the sage, and then add 1-3 spoonfuls of flour and stir for another 3 minutes to coat the vegetables.
Add the chicken broth and bring the pot to a boil- stirring as needed. Once it's boiling, bring it down to a simmer, and add the already cooked chicken. (Be sure to tear your chicken into bite sized pieces before adding!) Drop the dumpling dough on top and cover. Continue to simmer for another 20-25 minutes.
Turn on the broiler, and uncover your dutch oven. Put the pot under the broiler until the tops of the dumplings are brown!
This is a cool recipe because you could use whichever vegetables you like! It's easy to personalize if you want more or less chicken, carrots, etc. I'll definitely make it again!
Sunday, January 5, 2014
Divine Gluten-Free Cinnamon Rolls (Yeast Free)
Wow. 2014! It's been awhile.
What can I say other than life happens! There's been a lot of changes in my life (moved, got married! etc) but I'm hoping to devoting more time to this blog. It will probably be focused more on food. There's been changes there too- ever since I started my real food journey I started paying attention to what my body was telling me after eating certain foods. And what do ya know- I'm gluten intolerant.
I always get questions asking how I knew, and the first thing I did was give it a two week trial- never thought I'd last without bread, pizza, pasta, etc... but I felt so much better after the first week that I decided to keep going. Now, I don't even miss it, but I'm enjoying finding good substitutions for foods I used to love. Anyways, more on that later. I've developed many new recipes and recently I've gotten a lot of requests. I figured restarting this blog would be the best way to share that information with everyone!
Last night I had a dream where my mom and I were on a bus in another country, and I was trying to take pictures. All of a sudden, a man in the back stood up, and we fell into a hushed silence when we realized it was the Pope. (side note- I've never had a Pope dream before!) For whatever reason we started discussing cinnamon rolls and I woke up right as were were taking a cell phone picture to commemorate this occasion. I bet you can guess what I decided to cook this morning!
Ladies and Gentlemen... I present to you:
What you need for the dough:
2 Cup Tapioca Flour
3/4 Cup Sorghum Flour
3/4 Cup Almond Meal
2 1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Organic Cane Sugar
2 Large Eggs, Room Temperature
1/2 Cup Organic Whole Milk, Room Temperature
6 Tbsp Unsalted Butter, Room Temperature (I prefer the Kerry Gold brand)
For the Filling:
4 Tbsp Unsalted Butter, Room Temperature
1 Cup Organic Brown Sugar
3 Tbsp Organic Ceylon Cinnamon
Preheat the Oven to 350 degrees and generously grease a muffin tin with butter.
In a large bowl, mix the flours, baking powder, sale, and sugar with a whisk until evenly blended. Add the butter and eggs, followed by the milk. Add the milk slowly while pausing to stir and check your dough.
Depending on your flour, you may need more or less milk. If you have too much liquid, and the dough is too runny and sticky, simply add more flour. (This happened to me the first go round because I used 1 cup of milk...I think a half cup should be the right amount!) The dough should be smooth and pretty easy to handle.
On a floured piece of parchment paper, mold the dough into a rectangle. Mine ended up being about 1/2 inch thick. It doesn't have to be perfect! At this time you can also mix the filling ingredients together in another bowl, and spoon them onto the dough rectangle leaving about 1/2 inch on each side empty.
Gently roll it up and slice with a knife. Place each round into a muffin well. You should end up with 12 cinnamon rolls depending on how thick you slice the dough. If they start to fall apart, simply mold them back together. Next, I sprinkled additional brown sugar on top.
Bake 25-30 minutes until golden brown. Before they cool, transfer to a wire rack for cooling! If you let them cool in the muffin tin, they will start to stick!
This was my first time making a cinnamon roll from scratch, so this recipe may evolve over time, but I'm pretty pleased with it! They were fluffy, and satisfied my cinnamon roll craving. I hope you enjoy them too!
If you try this recipe, let me know what you think!
EDIT: 1/7/14
I'm planning on continuing to test this one because it hardens over a few days. The first day was wonderful, but they dried out as the week went on!
What can I say other than life happens! There's been a lot of changes in my life (moved, got married! etc) but I'm hoping to devoting more time to this blog. It will probably be focused more on food. There's been changes there too- ever since I started my real food journey I started paying attention to what my body was telling me after eating certain foods. And what do ya know- I'm gluten intolerant.
I always get questions asking how I knew, and the first thing I did was give it a two week trial- never thought I'd last without bread, pizza, pasta, etc... but I felt so much better after the first week that I decided to keep going. Now, I don't even miss it, but I'm enjoying finding good substitutions for foods I used to love. Anyways, more on that later. I've developed many new recipes and recently I've gotten a lot of requests. I figured restarting this blog would be the best way to share that information with everyone!
Last night I had a dream where my mom and I were on a bus in another country, and I was trying to take pictures. All of a sudden, a man in the back stood up, and we fell into a hushed silence when we realized it was the Pope. (side note- I've never had a Pope dream before!) For whatever reason we started discussing cinnamon rolls and I woke up right as were were taking a cell phone picture to commemorate this occasion. I bet you can guess what I decided to cook this morning!
Ladies and Gentlemen... I present to you:
Stephanie's Divine Gluten-Free Cinnamon Rolls
What you need for the dough:
2 Cup Tapioca Flour
3/4 Cup Sorghum Flour
3/4 Cup Almond Meal
2 1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Organic Cane Sugar
2 Large Eggs, Room Temperature
1/2 Cup Organic Whole Milk, Room Temperature
6 Tbsp Unsalted Butter, Room Temperature (I prefer the Kerry Gold brand)
For the Filling:
4 Tbsp Unsalted Butter, Room Temperature
1 Cup Organic Brown Sugar
3 Tbsp Organic Ceylon Cinnamon
Preheat the Oven to 350 degrees and generously grease a muffin tin with butter.
In a large bowl, mix the flours, baking powder, sale, and sugar with a whisk until evenly blended. Add the butter and eggs, followed by the milk. Add the milk slowly while pausing to stir and check your dough.
Depending on your flour, you may need more or less milk. If you have too much liquid, and the dough is too runny and sticky, simply add more flour. (This happened to me the first go round because I used 1 cup of milk...I think a half cup should be the right amount!) The dough should be smooth and pretty easy to handle.
On a floured piece of parchment paper, mold the dough into a rectangle. Mine ended up being about 1/2 inch thick. It doesn't have to be perfect! At this time you can also mix the filling ingredients together in another bowl, and spoon them onto the dough rectangle leaving about 1/2 inch on each side empty.
Gently roll it up and slice with a knife. Place each round into a muffin well. You should end up with 12 cinnamon rolls depending on how thick you slice the dough. If they start to fall apart, simply mold them back together. Next, I sprinkled additional brown sugar on top.
Bake 25-30 minutes until golden brown. Before they cool, transfer to a wire rack for cooling! If you let them cool in the muffin tin, they will start to stick!
This was my first time making a cinnamon roll from scratch, so this recipe may evolve over time, but I'm pretty pleased with it! They were fluffy, and satisfied my cinnamon roll craving. I hope you enjoy them too!
If you try this recipe, let me know what you think!
EDIT: 1/7/14
I'm planning on continuing to test this one because it hardens over a few days. The first day was wonderful, but they dried out as the week went on!
Monday, September 10, 2012
The Most Amazing Sauce Ever.
I've been on a gigantic Greek food kick lately. I feel the need to make something Greek once a week. My dad requested that I make the 'gyro sauce' the next time I made falafels, and was happy to oblige. Little did I know that it would turn out to be... the best sauce ever! I kid you not.
Normally, I'm not a huge Greek yogurt fan. I don't care for cucumbers and I don't like dill. However, magic happens when they're all combined together. And it's stored in the fridge really well. I made a batch a week and a half ago and it's still in the bowl with some plastic wrap covering it, and it tastes just as fresh.
The best part: you can put it on ANYTHING. This recipe makes a huge batch, so after eating it with our spanikopita and falafel we had so much left over! I dipped pita bread in it, my dad used it in place of mayo on a wrap, we used it for a vegetable dip instead of ranch dressing, we poured some over quinoa pasta to make a cold pasta salad, I added some to spaghetti and it tasted like an alfredo sauce, I topped a quesadilla with it instead of sour cream, and today we mixed it with chicken to make a quick chicken salad. It tastes amazing on anything!
You really should try it! I've eaten it as part of same meal every day for almost two weeks now.
I think I have a problem.
Magic Tzatziki Sauce
Ingredients:
*3 cups plain Greek yogurt
*2 tbsp lemon juice
*2 medium cucumbers, peeled and diced
*1 clove of garlic, minced
*1 tbsp dill (you can substitute mint if you like, but the dill was amazing! I think I ended up dumping 2 tbsp in by accident...)
Method:
1. Place the peeled and diced cucumber in a colander over a bowl. Sprinkle with salt, and place a plate and something heavy over the top. (I looked around the kitchen and grabbed three potatoes. It looked ridiculous to anyone else entering the kitchen.) Let it sit for 30 minutes. This will draw the extra water out of the cucumbers and make the sauce less runny. Drain and wipe dry with a paper towel.
2. In a food processor or blender, process the cucumber, garlic, lemon juice, and dill until smooth. Add in the yogurt and continue to process until smooth and even. (It honestly looks like ranch dressing to me.) Let it sit, covered, in the fridge for a few hours before serving.
Warning: It makes a lot. Next time I'll probably cut the recipe in half, so we can eat it all in a week. Don't be afraid to play with the amount of dill depending on your taste. I didn't add any salt, because I added too much salt to my cucumbers during the draining process, so it was already pretty salty! You could add pepper if you'd like!
Normally, I'm not a huge Greek yogurt fan. I don't care for cucumbers and I don't like dill. However, magic happens when they're all combined together. And it's stored in the fridge really well. I made a batch a week and a half ago and it's still in the bowl with some plastic wrap covering it, and it tastes just as fresh.
The best part: you can put it on ANYTHING. This recipe makes a huge batch, so after eating it with our spanikopita and falafel we had so much left over! I dipped pita bread in it, my dad used it in place of mayo on a wrap, we used it for a vegetable dip instead of ranch dressing, we poured some over quinoa pasta to make a cold pasta salad, I added some to spaghetti and it tasted like an alfredo sauce, I topped a quesadilla with it instead of sour cream, and today we mixed it with chicken to make a quick chicken salad. It tastes amazing on anything!
You really should try it! I've eaten it as part of same meal every day for almost two weeks now.
I think I have a problem.
Magic Tzatziki Sauce
Ingredients:
*3 cups plain Greek yogurt
*2 tbsp lemon juice
*2 medium cucumbers, peeled and diced
*1 clove of garlic, minced
*1 tbsp dill (you can substitute mint if you like, but the dill was amazing! I think I ended up dumping 2 tbsp in by accident...)
Method:
1. Place the peeled and diced cucumber in a colander over a bowl. Sprinkle with salt, and place a plate and something heavy over the top. (I looked around the kitchen and grabbed three potatoes. It looked ridiculous to anyone else entering the kitchen.) Let it sit for 30 minutes. This will draw the extra water out of the cucumbers and make the sauce less runny. Drain and wipe dry with a paper towel.
2. In a food processor or blender, process the cucumber, garlic, lemon juice, and dill until smooth. Add in the yogurt and continue to process until smooth and even. (It honestly looks like ranch dressing to me.) Let it sit, covered, in the fridge for a few hours before serving.
Warning: It makes a lot. Next time I'll probably cut the recipe in half, so we can eat it all in a week. Don't be afraid to play with the amount of dill depending on your taste. I didn't add any salt, because I added too much salt to my cucumbers during the draining process, so it was already pretty salty! You could add pepper if you'd like!
Wednesday, August 15, 2012
The best wrap ever, and my new favorite dessert!
I've been eating some variation of this wrap at least two or three times a week this whole summer. I've recently discovered that I like avocados, so apparently I've been making up for lost time and eating them every day. There's something about this wrap that's so refreshing and it's ridiculously easy! You can toast it or eat it cold, and basically throw on whatever you feel like!
I start with a homemade whole wheat tortilla (check out the recipe on 100 Days of Real Food!) then spread a layer of hummus. Then I add on mozzarella, tomatoes, and avocado slices. Sometimes I drizzle it with balsamic vinegar for a bit of a kick, and boy is it yummy and filling! Just one of these babies fills me up for a good chunk of the day! I've also added leftover chicken, spinach, black beans, and just about anything else in the fridge depending on my mood- but this is definitely my favorite!
And speaking of favorites....
Holy Chocolate Avocado, Batman! I've discovered an awesome new dessert!
I've seen this recipe floating around Pinterest, but never remembered to try it. I also never believed that it would taste good, but boy was I wrong! You would never believe there was avocado in it! I served it to my dad and little sister without telling them what it was (they both hate avocados) and they loved it! It took less than 10 minutes with my food processor, and tasted better than any chocolate mousse I've ever eaten! It has a wonderful dark chocolate taste and will definitely satisfy those chocolate cravings. A little bot goes a long way- it's very rich!
PS- the white stuff on top was my attempt at making my own whipped cream which obviously failed because I was too lazy to get the mixer out, and my hand got tired after five minutes... It still tasted great though! Just wasn't fluffy... heheheh
Chocolate Avocado Mousse
(Servings: 2)
Ingredients:
* 1 avocado, soft and ripe, peeled and pitted
*1/4 cup cocoa powder
*1 tsp vanilla (I used real vanilla which gave it a sort of liquor taste to some people, it was yummy!)
*6 Tbsp Milk
* 1/4 cup of pure maple syrup (once again I used the real stuff!)
Method:
Dump it all in a food processor! What could be easier?!
Note: I tried to use a blender at first and it did not work. The avocado was chunky, and you definitely want this to be pureed! I processed the avocado first and then added the ingredients in. I quadrupled the recipe and used four avocados which made about 6 half cup servings if I remember correctly. You really don't need a lot!
I also attempted my own whipped cream (see note above) by using 1 cup of heavy whipping cream, 1 tsp vanilla, 1 tsp maple syrup, but was lazy. It still tasted awesome on top though!
You might be able to play around with the amount of maple syrup, to save on calories. I think that was the worst part for you! And I think it's better to get a little avocado in you that eat pudding or other mousse. This will definitely be replacing my chocolate pudding recipe! And a few spoonfuls is enough and will completely satisfy your chocolate cravings!
Try this one! It will surprise you!
I start with a homemade whole wheat tortilla (check out the recipe on 100 Days of Real Food!) then spread a layer of hummus. Then I add on mozzarella, tomatoes, and avocado slices. Sometimes I drizzle it with balsamic vinegar for a bit of a kick, and boy is it yummy and filling! Just one of these babies fills me up for a good chunk of the day! I've also added leftover chicken, spinach, black beans, and just about anything else in the fridge depending on my mood- but this is definitely my favorite!
And speaking of favorites....
Holy Chocolate Avocado, Batman! I've discovered an awesome new dessert!
I've seen this recipe floating around Pinterest, but never remembered to try it. I also never believed that it would taste good, but boy was I wrong! You would never believe there was avocado in it! I served it to my dad and little sister without telling them what it was (they both hate avocados) and they loved it! It took less than 10 minutes with my food processor, and tasted better than any chocolate mousse I've ever eaten! It has a wonderful dark chocolate taste and will definitely satisfy those chocolate cravings. A little bot goes a long way- it's very rich!
PS- the white stuff on top was my attempt at making my own whipped cream which obviously failed because I was too lazy to get the mixer out, and my hand got tired after five minutes... It still tasted great though! Just wasn't fluffy... heheheh
Chocolate Avocado Mousse
(Servings: 2)
Ingredients:
* 1 avocado, soft and ripe, peeled and pitted
*1/4 cup cocoa powder
*1 tsp vanilla (I used real vanilla which gave it a sort of liquor taste to some people, it was yummy!)
*6 Tbsp Milk
* 1/4 cup of pure maple syrup (once again I used the real stuff!)
Method:
Dump it all in a food processor! What could be easier?!
Note: I tried to use a blender at first and it did not work. The avocado was chunky, and you definitely want this to be pureed! I processed the avocado first and then added the ingredients in. I quadrupled the recipe and used four avocados which made about 6 half cup servings if I remember correctly. You really don't need a lot!
I also attempted my own whipped cream (see note above) by using 1 cup of heavy whipping cream, 1 tsp vanilla, 1 tsp maple syrup, but was lazy. It still tasted awesome on top though!
You might be able to play around with the amount of maple syrup, to save on calories. I think that was the worst part for you! And I think it's better to get a little avocado in you that eat pudding or other mousse. This will definitely be replacing my chocolate pudding recipe! And a few spoonfuls is enough and will completely satisfy your chocolate cravings!
Try this one! It will surprise you!
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