Foodie Blogroll

Monday, September 30, 2013

Brussels Sprouts Relish

After discovering my love for Daikon Pickles, I was eager to try another pickled vegetable dish. This recipe was inspired by Curtido, a popular South American pickled vegetable condiment similar to sauerkraut. Traditional Curtido usually contains a combination of cabbage, carrots, and onions but for my version I swapped out the cabbage for thinly sliced Brussels sprouts. This tasty and refreshing quick pickled relish make a great topping  for anything from fried eggs to burgers.

Brussels Sprouts Relish
Gluten Free
Makes approximately 4 cups
Click Here for a Printable Version of Recipe

brussels sprouts relish

7-9 large Brussels Sprouts, roots trimmed
1 medium carrot, peeled
1/2 of a red onion, peeled
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons kosher salt
6 tablespoons Truvia sweetener

1. Start by preparing the vegetables-- use a mandoline slicer to carefully slice the Brussels sprouts horizontally (you should end up with approximately 3 cups once sliced).
{Note-A mandoline makes the process a lot easier (and faster!), but if you don’t have one, just slice the vegetables as thin as possible with a knife. I used  a OXO Mandoline Slicer  which I found at my grocery store.}

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2. Next, use the mandoline to carefully slice the carrot into thin rounds and the red onion into half-moon slices. Once the vegetables are sliced, set aside while you prepare the vinegar mixture.

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3. Stir together remaining ingredients (vinegar, water, salt, and Truvia) in a medium saucepan set over high heat. Bring mixture to boil, stirring occasionally. Once boiling, continue to cook over high heat, stirring frequently until Truvia and salt are dissolved (about 5 minutes). If liquids begin to splatter during cooking, reduce heat slightly.

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4. Remove saucepan from heat, and let cool to room temperature (about 45 minutes).

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5. Transfer sliced vegetables to a large container or jar with a lid (whatever type of container you’d like to store in the relish in). Pour cooled liquid over vegetables and stir gently until all of the vegetables are submerged. Cover vegetables and refrigerate for at least 24 hours prior to eating. Enjoy a spoonful of relish on just about anything- it will last approximately 2 weeks in the refrigerator.

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Nutrition Information--approximately 20 calories per 1/2 cup serving (8 servings per recipe)
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Thursday, September 26, 2013

Peppermint Patty Loaf Cake

Peppermint Patty Loaf Cake is a rich chocolate cake with the perfect hint of peppermint to create a delightful flavor reminiscent of a gigantic peppermint patty.The decadent cake tastes so sinful that no one will believe that it is actually pretty harmless with only 90 calories per serving. Rather than using a ton of butter or oil, this cake uses pumpkin puree to create the perfect richness and texture without adding any pumpkin flavor.  Once the pumpkin is combined with the cocoa powder and remaining ingredients, all you taste is a wonderful chocolately goodness. The peppermint flavor pairs perfectly with the decadent chocolate and is easily added with a dash of peppermint extract.  Besides being unbelievably tasty, this recipe is also simple to make and most of the ingredients are kitchen staples that your probably already have on hand.  That means that there’s no reason not to make this cake right away!

Peppermint Patty Loaf Cake
Gluten Free
8 Servings
Click Here for Printable Version of Recipe

peppermint patty loaf cake

Dry Ingredients--
3/4 cup Gluten Free Flour Mix
1 cup Truvia sweetener
3/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Wet Ingredients--
1 cup pure pumpkin puree
1/4 cup liquid egg substitute
1/2 unsweetened original almond milk (like the kind by Silk )
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 tablespoon Torani Sugar Free Chooclate Syrup , optional (you can find this online or in major supermarkets, often near the coffee section)

1. Preheat oven to 350 degrees. Spray an 8x5 loaf pan with nonstick spray and line the bottom with a piece of parchment paper.

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2. Add dry ingredients to a large mixing bowl and mix on low speed until combined.

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3. Add wet ingredients to a separate mixing bowl and whisk until thoroughly combined.

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4. Add wet ingredients to bowl of dry ingredients and mix until all ingredients are incorporated.

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5. Pour batter into prepared loaf pan and smooth the top of cake with a knife or spatula. Cover cake loosely with aluminum foil, then transfer to oven.

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6. Bake cake for 30 minutes, then remove foil. Continue to bake for 58-62 minutes more or until cake tester inserted in the center comes out clean. When cake is done, top should be slightly risen, beginning to crack, and feel firm to touch in the center.

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7. Let cool in pan for 10 minutes, then run a knife or spatula around the sides of pan to loosen edges of cake. Invert bread onto cooling rack and let cool completely prior to slicing.

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8. Once bread is cool, cut into 8 even slices- I’ve found the easiest way to do this is cut in loaf in half, then cut each half in two so you have 4 thick pieces. Cut each piece in half again so you’re left with 8 slices.
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12. To store bread, wrap each piece individually in aluminum foil and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator. If you’re not going to eat the bread within a week, you can also store  in the freezer, and defrost a piece in microwave, as needed.

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Nutrition Information--approximately 90 calories per slice (1/8 of loaf)

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Wednesday, September 25, 2013

Crispy Cauliflower, Egg & Spinach Salad

The Crispy Cauliflower, Egg, & Spinach Salad is a spectacular dish jam-packed with vegetables  to create a fantastic blend of textures and tastes. From the roasted portobello mushrooms to the creamy fried egg on top, this satisfying salad has it all. Plus, despite being sophisticated in flavor, this dish is quite easy to prepare since everything is cooked on one baking sheet! To start, simply roast the vegetables until golden and delicious, then crack an egg on top, and continue to roast a few minutes more. Next, toss in a handful of spinach, drizzle with a soy sauce dressing and the salad is ready to enjoy.

Crispy Cauliflower, Egg, & Spinach Salad
Gluten Free
Serves One
Click Here for a Printable Version of Recipe

crispy cauliflower egg salad

1/2 of a head of cauliflower, broken into florets
1/2 of a leek, chopped
1 portobello mushroom, stem removed and diced
1/2 cup grape tomatoes
3-4 radishes, quartered
1 teaspoon extra virgin olive oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/4 teaspoon ground paprika
Dash of crushed red pepper flakes
Salt & Pepper
A few handfuls of baby spinach
1 teaspoon gluten free soy sauce
2 teaspoons gluten free soy sauce
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
1-2 teaspoons fresh basil, chopped

1.  Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick spray.

2. Add cauliflower florets to a food processor, then pulse until cauliflower it breaks down into small “rice” like pieces. Season with salt & pepper.

3.  Add leek, portobello, tomatoes, radishes, and cauliflower rice to prepared baking sheet. Drizzle vegetables with olive oil and season with thyme, basil, paprika, crushed red pepper, salt, and pepper. Stir to coat vegetables in oil and seasonings, then spread vegetables into an even layer and place baking sheet in oven.

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4. Roast vegetables until beginning to brown and tomatoes start to burst (18-22 minutes) then remove baking sheet from oven (but leave oven on).

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5.  While the vegetables are roasting, whisk together all dressing ingredients in a small bowl until combined. Set aside.

6. After removing vegetables from oven, use a spoon or spatula to push vegetables into a circle in the center of baking sheet. Scoop out center of circle slightly to create a “divot” (large enough for an egg).

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7. Crack egg, then gently drop into divot  in the vegetables. Season egg with salt and pepper, then carefully return baking sheet to oven and roast 8-12 minutes more, or until egg reaches desired level of doneness.

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8. Once the egg is almost finished cooking, place spinach on a large plate and toss with soy sauce.
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9. After egg is cooked, carefully remove from oven and use a wide  spatula to transfer to serving plate on top of spinach. Top with dressing & enjoy!
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Nutrition Information--approximately 332 calories per serving

Tuesday, September 24, 2013

Kimchi Noodle Pancake

After seeing Mario Batali make a Pad Thai Noodle Pancake on The Chew, I was inspired to create my own noodle pancake using the ever versatile & gluten free Miracle Noodles.  For this easy recipe, the  Miracle Noodles are combined with lentils, egg, and a few tasty Asian ingredients like scallions, chili paste, soy sauce, and fresh ginger to create one enormous and delicious pancake.  To cook the pancake, all you have to do is sear it on one side, then transfer the skillet to the oven for a few minutes to cook through. Once the skillet comes out of the oven, flip the pancake (with the help of a plate) and sear it on the final side. Transferring the pancake to oven  for a few minutes prior to attempting to flip it allows the pancake to set and pretty much cook through which make the flipping process much easier! After the noodle pancake is perfectly golden and crisp on all sides, simply top with a spoonful of kimchi for a tasty dish that is the perfect mix of spicy, hot, and sour.

Kimchi Noodle Pancake
Gluten Free
Serves One
Click Here for a Printable Version of Recipe

kimchi noodle pancake

Noodle Pancake--
1.5  packages (7 ounces per package) of Miracle Noodles ( available online or in international section of many major grocery stores)
1/4 cup cooked lentils
1/4-1 teaspoon Sambel Oelek Chili Paste ( I used one teaspoon but adjust according to preferred heat level)
1 tablespoon scallions, chopped
1/4 cup liquid egg substitute (like the kind by Egg Beaters)
2 teaspoons fresh ginger root, finely grated
1.5 teaspoon gluten free soy sauce
1 teaspoon rice wine vinegar
2 teaspoons gluten free cornstarch (like the kind by Bob's Red Mill )
Salt & Pepper
1/4 cup kimchi ( Kimchi is common Korean condiment, you can use your favor store-bought variety or make it yourself; I used this recipe from Candice Kumai which is quite delicious)
1- 2 tablespoons fresh scallions, chopped
Additional Chili Paste, Sriracha, or Hot Sauce for Garnish (Optional)

1. Drain  and rinse the Miracle Noodles thoroughly (you can save the remaining half bag of noodles in a container in the refrigerator for about 2-3 days). Wrap noodles in a couple layers of paper towels and dry thoroughly before placing  in a microwave-safe bowl. Use kitchen shears to chop noodles into smaller pieces, then season with salt and pepper. Microwave noodles for 1 minutes, then set aside.

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2. Add lentils and chili paste to a small mixing bowl. Cover bowl and microwave for 15-20 seconds or until warm. Use the back of a spoon to mash until a chunky puree is formed.

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3. Add microwaved noodles, and remaining pancake ingredients ( scallions, egg substitute, ginger, soy sauce, rice wine vinegar, and cornstarch) to mixing bowl with lentil puree. Stir to combine all ingredients.
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4. Preheat oven to 350 degrees. Spray a medium oven safe skillet with nonstick spray and heat to medium- high. Add noodle mixture to skillet and spread into a even layer.

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5. Cook pancake for about 4-6 minutes, or until browned on the bottom. Transfer skillet to oven and cook for 10 minutes.

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6. After 10 minutes, remove skillet from oven. Carefully place a large plate on  top of skillet, then holding the bottom of the plate, flip so that pancake is transferred to the plate, cooked side facing up. Respray skillet with nonstick spray, then gently slide pancake back into skillet, leaving the cooked side facing up.  If pancake falls apart slightly, don’t freak out, just try to mash it back together.

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7. Continue to cook pancake on stovetop over medium heat, until golden on both sides and crisp around the edges (4-5 minutes more).

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8. Carefully slide pancake onto serving plate. Top with kimchi, scallions, and hot sauce (optional).  Enjoy!

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Nutrition Information--approximately 145 calories per serving (entire recipe)

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