Wednesday, January 29, 2014

My Pantry: Udi's Lemon Streusel Muffins


Udi's Lemon Streusel Muffins are moist and sweet with a light citrus flavor. I enjoy them soft and warm from the microwave with a glass of milk. The flavor is light, so one muffin fills me up but doesn't weigh my stomach down.

What's your favorite muffin - store bought or homemade?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Sunday, January 26, 2014

Homemade Chicken Noodle Soup


This soup is pure comfort food, packed with rich flavor and nutrition you need - whether your sick or healthy.
I was really sick over the holidays for over two weeks. The only thing that sounded good was Chicken Noodle Soup. For most people who are not gluten free, chicken noodle soup is an easy request. As someone who is gluten free, chicken noodle soup is more labor and time intensive. My amazing husband rose to the challenge and not only made me homemade chicken noodle soup, but made my favorite homemade noodles with a family recipe that my mom converted a few years ago to be gluten free. 
Homemade Chicken Noodle Soup
·1 recipe for homemade noodles (see below)
·2 TBS extra virgin olive oil
·1 medium onion, chopped
·1 TBS minced garlic
·½ tsp dried thyme
·6½ cups chicken stock
·2 cups water
·1 small chicken bouillon cube
·2 cup cooked chicken, shredded
·2 medium carrots, peeled and chopped
·1 celery stalk, chopped
·Salt and pepper to taste
Heat olive oil in a large dutch oven over medium heat. Add the onion, garlic, and thyme. Cook, stirring frequently, until the onion is tender and translucent (about 5 minutes). Add 1/2 cup of chicken stock to deglaze the pan. Add the remaining chicken stock, water, chicken bouillon cube, chicken, carrots, and celery. Simmer until the vegetables are tender, about 20-25 minutes. Add the homemade gluten free noodles, ad cook for 5 minutes (or until desired tenderness is achieved based on how thick/thin your rolled the noodle dough). Season with salt and pepper to taste. Serve warm.

Homemade Gluten Free NoodlesFamily recipe that's been passed down for generations. My mom revised to be gluten free a  few years ago.
·1 beaten egg                                     
·2 TBS milk
·1 cup GF flour blend
·1 tsp xanthan gum
·½ tsp baking powder
·1 TBS butter
·Pinch of sugar
·Pinch of salt                                       

Mix wet ingredients in a bowl, mix dry ingredients in a separate bowl. Combine and mix to a stiff, moist dough – like fresh play dough. Use a food processor and pulse til dough ball forms. On parchment paper dusted liberally with potato starch, roll dough as thin as possible into a rectangle. Use hand-held roller and cusp one hand around outside edges to prevent edges from separating and cracking as you roll from center to outside edges. Cut with sharp knife or noodle cutter into desired thickness or shapes. Let dry at room temp for 1-8 hours then add to boiling broth. Be sure to include all of starch – this thickens the broth and keeps noodles from sticking together.

Sunday, January 19, 2014

Pumpkin Soup with Lentils


Pumpkin Soup with Lentils comes together in 30 minutes. It's a hearty, comforting dish that's healthy, creamy, and uber flavorful.

I think I've finally converted my husband to my "unique" recipes.  A few years ago he would have turned his nose up at the thought of this soup. Today, he tried it and said "that's real good." Proof that determination pays off. :)

Pumpkin Soup with Lentils
Slightly adapted from Better Homes & Garden, October 2013 Magazine

·1 small sweet onion, cut into wedges
·1 yellow sweet pepper, seeded and sliced
·½ cup lentils, rinsed and drained
·1 TBS olive oil
·2 tsp ginger
·1 tsp curry powder
·1 tsp cumin
·1 26oz. box chicken stock (use vegetable stock to make vegetarian)
·1 15oz. can pumpkin puree
·Roasted pumpkin seeds and nutmeg for topping (optional)
Heat oil in a large 5 qt. Dutch oven. Cook onion, sweet pepper, and lentils over medium-high heat for 2 minutes. Whisk in remaining ingredients. Bring to a boil; reduce heat, cover, and simmer for 25 minutes or until lentils are tender. Season to taste with salt and pepper.

Serve warm with roasted pumpkin seeds and ground nutmeg on top.

Friday, January 17, 2014

Chipotle Pork Tenderloin and Butternut Squash Tacos


Chipotle Pork Tenderloin and Butternut Squash Tacos are spicy, hearty, and satisfying.

These are my new favorite winter tacos. A warm, corn tortilla is filled with spicy chipotle-seasoned pork tenderloin and cinnamon-roasted butternut squash...all topped with cilantro, lime juice, and queso fresco. The result is a uniquely flavorful taco. Pure goodness.

Click here for recipe from Domesticate Me

Wednesday, January 15, 2014

Curried Carrot Soup

Curried Carrot Soup is sweet and spicy, and a great savory soup for a cold winter day. Serve with your favorite sandwich for a quick meal.

Curried Carrot Soup
Adapted from Martha Stewart

·2 TBS butter
·¾ cup chopped onion
·½ tsp curry powder
·Salt and pepper
·1¾ cups chicken broth (use vegetable broth to make vegetarian)
·1 lb baby carrots
·Juice from 1 clementine
·1 tsp sugar
·For garnish, roasted pumpkin seeds or chopped cilantro (fresh)

Heat butter in a large saucepan over medium heat. Add onion, curry powder, 1 tsp salt, and ¼ tsp pepper. Cook, stirring occasionally until the onion is soft, about 5 minutes.

Add the broth, carrots, and 1¼ cups water; bring to a boil. Reduce heat, cover, and simmer until the carrots are tender, about 15 minutes. Squeeze in clementine juice.

In a blender, purée the soup in batches until smooth. Transfer to a clean saucepan. Add more chicken broth, if necessary, to thin soup to desired consistency. Serve warm topped with desired garnishes.

Sunday, January 12, 2014

Hot Corn Dip

Hot Corn Dip is a cheesy and spicy dip that's perfect for football party season. You can easily adjust the level of heat in this dish by putting in more or less chipotle peppers. I made this unique dip a few weeks ago and it was a hit.

What's your favorite dip for football party season?

Click here for recipe from Gina Marie's Kitchen

Wednesday, January 8, 2014

Butternut Parmesan Quinoa

Butternut Parmesan Quinoa is a sweet and savory dish that comes together with only a few ingredients. It's also easily customizable for your flavor preferences.

Butternut Parmesan Quinoa

·1 cup quinoa, cooked according to package directions
·1 medium butternut squash, cubed
·2-3 tsp extra virgin olive oil
·½ tsp each - salt, pepper, nutmeg
·½ cup Parmesan cheese
·¼ cup pecans or walnuts

Preheat oven to 400˚. Place cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, and nutmeg. Roast for 20-30 minutes, or until tender.

In a large bowl, combine cooked quinoa, roasted butternut squash, parmesan cheese, and pecans. Stir until combined and cheese is melted. Serve immediately.

Sunday, January 5, 2014

Potato Oles - Taco John's Copycat

If you are familiar with Taco John's, you are going to love this copycat recipe for Taco John's Potato Oles. If you are not familiar with Taco John's, I'm sorry - but you'll still enjoy this recipe! Having this recipe has been dangerous knowledge and I have to share it with you. This recipe comes with warnings...
  • You may be inclined to eat the entire batch with homemade cheese sauce.
  • You may be inclined to turn the recipe into a batch of Tot-chos
  • You may never be able to eat tater tots the same again.

Potato Oles - Taco John’s Copycat

·4 tsp Lawry’s seasoning salt
·2 tsp paprika
·1 tsp cumin
·1 tsp cayenne pepper
·Tater tots

Mix together seasoning ingredients. Sprinkle on tater tots and stir together in a large bowl. Spread seasoned tater tots out on a baking sheet and bake according to package directions.

Thursday, January 2, 2014

Vegetarian Enchiladas

These Vegetarian Enchiladas are hearty, savory, and easy to prepare. They tasted so good my husband and brother were surprised that they were vegetarian and that they liked them enough to have seconds.

Click here for recipe from Iowa Girl Eats