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Gluten free carrot cake with chocolate chips
This week my six-year-old told me that carrot cake is her “favorite way to eat carrots,” so of course I had to make one (I also had an abnormally large bag of carrots that needed to be used). I wanted it to be a little healthier than your typical cake, but I didn’t want to pretend I enjoyed a brick made of almonds and dates either. So this recipe was me compromising between something more like a bran muffin and a n actual cake. However, it doesn’t taste like compromise. This cake is moist and somehow fluffy at the same time, was easy to make and is downright decadent. My husband, who is typically not a carrot cake fan, loved it (he said it’s the best carrot cake he’s ever eaten). It’s gluten free and can be used with any cream cheese frosting recipe, like this one.
Wet ingredients:
- 4 medium to large large carrots, shredded finely in a food processor
- 1/4 cup whole milk
- 2 eggs
- 2 Tbsp warm water
- 2 tsp. vanilla extract
- 1/2 stick grass fed butter, melted
Dry ingredients:
- 1 cup oat flour
- 1/2 c gluten-free flour mix, cup for cup with xantham gum. I used this kind.
- 1.5 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp cinnamon
- 1/2 cup sugar
- generous dash of salt
- 1 cup mini chocolate chips
Directions:
Mix all dry ingredients except chocolate chips thoroughly in a large bowl. Mix all wet ingredients in another bowl with a whisk. Fold the dry ingredients into the wet ingredients a large spoonful at a time and mix by hand until combined. Add the carrots and chocolate chips and combine thoroughly. Spread the batter evenly into a greased 10-inch springform pan and bake at 350 degrees for about 22 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
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White chicken chili topped sweet potato
There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.
Ingredients (makes six servings):
- Six boneless skinless chicken thighs
- One large white onion, diced
- Two four-ounce cans of green chili
- One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
- One can white beans, drained –navy or cannellini work best
- 1/2 cup heavy cream
- 3 tablespoons grass fed butter
- 1 teaspoon cumin
- Salt and pepper, to taste
- Six sweet potatoes
- About 1/4 cup water
- About 1/4 cup avocado oil
- Sea salt, enough to coat the potatoes in (about a tablespoon)
- Cilantro, for garnish
Directions:
For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.
For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.
Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.
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The easiest and fastest chicken noodle soup
Yesterday was a work from home day like all the rest, except the kids were out of school for a holiday. I, of course, forgot about this holiday and wasn’t prepared to serve them lunch. It was a little cold and windy, so a quick soup sounded good. This recipe is versatile — you can sub in whatever veggies or noodles you happen to have on hand. You could even sub the chicken breast for leftover pork tenderloin, or omit the meat all together. I had only frozen chicken on hand, so I did a quick defrost method. This takes about ten minutes to prep, and can simmer for as little as 20 minutes or as much as an hour. This version serves two tiny people and two adults (or it could make two larger portions).
Ingredients:
- One large chicken breast (mine was frozen, I popped it into a bowl of hot water for a few minutes)
- One box (four cups) organic chicken bone broth, plus one cup water
- Three to four large carrots, peeled and chopped
- Three celery stalks, chopped
- One onion, finely chopped
- Two tablespoons avocado oil
- One tablespoon minced garlic (two to three cloves)
- Salt and pepper, to taste
- About 8 oz (half a normal sized package) rice noodles (you can sub any regular gluten free pasta here)
- A few sprigs of thyme, leaves torn off and stalks discarded
Bring the broth and water to a boil, add the frozen/partially defrosted chicken breast and lower the heat to a simmer. Cover, and simmer about five to ten minutes, or until the chicken is cooked through. While this is happening, boil a separate pot of water for the noodles.
Add all of the veggies to the pot, and let simmer for a few minutes. Add the salt, pepper and thyme. Pull the chicken breast out and cut it up into small pieces (or shred it if it is soft enough). Add the chicken back to the mix.
Boil the noodles separately until they are al dente, while allowing the soup mixture to continue simmering. Once the noodles are almost done, but not quite, drain and rinse them. Add them to the soup.
Divide into as many servings as you wish (this can make two large servings or four smaller ones).
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Gochujang glazed salmon
A couple of months ago we visited a local restaurant that served a sriracha-glazed salmon that was so good we’ve been thinking about it ever since. I’ve tried a couple of times to recreate it, without much luck. This recipe is definitely different, and I subbed a Korean Gochujang sauce for the sriracha, but it’s my best attempt yet. This only takes a couple of minutes to prepare and goes well with roasted asparagus and rice.
Ingredients:
- Four tablespoons honey
- Two tablespoons minced garlic
- One tablespoon hoisin sauce
- Three tablespoons granulated sugar
- One tablespoon rice vinegar
- Two tablespoons soy sauce
- Three tablespoons Gochujang sauce
- One tablespoon sambal olek
- About a two-inch section of fresh ginger, peeled and minced
- A squeeze of fresh lime juice
- Four to five small to medium salmon fillets
Directions:
Pat the salmon dry and place it on a baking sheet prepped with parchment paper or in a shallow roasting pan, oiled. Mix all of the other ingredients together and spoon an equal amount on each fillet. Flip the fish, and spoon equal amounts on the other side. Brush with a pastry brush to evenly coat each piece. There will be leftover sauce on the tray, that’s ok because it bakes into more glaze.
Bake the fish at 400 degrees for ten to 15 minutes depending on the thickness of the fish. When it flakes off easily, it’s done. Move the pan to the upper rack and broil on high for one minute.
Spoon the sauce in the pan over the fish and serve immediately.
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Collagen mocha (aka grown-up hot chocolate)
It’s snowing here, and on days like today you just want a good hot drink without having to venture out. My kids got their Swiss Miss fix this morning and I was a little jealous, but didn’t want all the sugar, so I put together a caffeinated hot chocolate for myself. This one is nourishing and can be a breakfast on its own (but goes really nicely with a piece of gluten free toast).
Ingredients:
- About 8 oz water
- 1/4 can full-fat coconut milk
- 1.5 tablespoons good quality cacao powder
- 1 tablespoon instant coffee
- 1 scoop unflavored collagen powder
- 1 tablespoon honey (more or less, to taste)
- About two teaspoons grass-fed butter or ghee
- 1/2 teaspoon vanilla extract
Directions:
Bring water and coconut milk to a boil in a saucepan. Whisk in all other ingredients until they are fully combined. Turn off heat. Move the pan to a non-heated surface and place on top of a hot pad. Using an immersion blender’s whipping tool, beat the mixture until a froth forms. (You can also whisk it more in the pan, this will just make it frothier). Pour into a large mug and enjoy!
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Sweet roasted Brussels sprouts
This side dish really goes with anything, but the last time I made it I accidentally discovered that it is the.best.chili.topping.period. I already think there is little better in the food world than a super crisp, almost burned Brussels sprout, but when you add them to the chili it created a whole new texture and taste combo that really worked. We had planned to serve this dish with pork chops, but they were spoiled when we opened them, so after already having the sprouts in the oven we took a quick assessment of the rest of our ingredients and chili became dinner. The sprouts were already cooked so we tried it together and the result was … just really good.
Ingredients:
- 1 bag of shaved or halved Brussels sprouts. If they are halved and not shaved, chop them lightly to break them up a bit.
- 4 tablespoons white wine vinegar
- 2 tablespoons course organic sugar (regular or brown will also work)
- Salt and pepper to taste
- Steak seasoning, to taste
- 2 tablespoons avocado oil, ghee, duck fat or lard. (Any high-quality fat with a high smoke point will do)
Directions: mix all ingredients in a bowl until thoroughly covered. Pour the sprouts into a parchment lined baking sheet and spread into a single layer. Bake at 400 for 20 minutes, or until the small sprout leaves are crispy. Serve alongside your favorite meal, on top of a chili, or alone as a snack.
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Buttery beef and barley stew with green chili
I don’t know if it was general pandemic stress or the attempted coup on the government by white supremacists, but yesterday I really got a craving for something comfortable and familiar. I don’t mean to make light of a horrible situation, but jokes and food are how I cope. So I strayed from my usual gluten-free adaptations today for some traditional beef and barley stew—with green chiles because I’m from New Mexico and green chile is how New Mexicans cope. I hope you like it!
Ingredients:
- 1 large white onion, diced
- 3 tablespoons avocado oil
- 5-10 cloves of garlic, to taste
- 1 lb beef stew meat
- 12 oz jar or can of green chile
- 1 cup beef bone broth
- 3.5 cups hot water
- 5-8 carrots, depending on size, peeled and chopped into rounds
- 5-6 stalks celery, peeled and chopped finely
- 1 tablespoon cumin
- Salt and pepper, to taste
- 1/2 cup pearled barley (skip if you are gluten free)
- 3 tablespoons grassfed butter
Directions:
Heat the avocado oil in a large and heavy soup pan or Dutch oven. Sauté the onion until it it translucent, about five minutes. Add the garlic and and the beef stew pieces, carefully —one or two at a time. Season with salt, pepper and cumin and brown the meat on all sides. Add the green chili and let simmer five minutes on low. Add the broth and water and bring to a boil. Drop the heat back to a simmer for about a half hour, and then add the carrots and celery.
Read the directions on your barley! The one I used took 50 minutes, but there are quicker cooking versions. Once your veggies are almost as soft as you’d like, toss in the barley for time it says on the package. Add the butter at the very end and stir till melted. Adjust broth for salt and serve. Makes about six large servings.
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Gin and Sauvignon sipper
Sometimes you just need a good drink in the middle of the week. This one is stout without being too strong, flavorful but not overwhelming, and goes great with relaxing by a fire.
Ingredients:
- 2 oz Empress gin (this gives it the beautiful color, but other types will work)
- 1 oz Sauvignon Blanc white wine
- 1/2 oz elderflower liquor
- 1 oz lemon juice
- Top off with Rambler grapefruit flavored sparkling water
- A couple of teaspoons, to taste, maraschino cherry juice
Place a few large cubes of ice in a glass. Add all ingredients except maraschino juice, and stir. Add the cherry juice at the end and let it settle on its own. Drink.
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Five top tools every cook needs for a successful 2021 in the kitchen
It’s a new year and we are all making our resolutions! Mine is to keep my kitchen a little bit more organized and pared down to the essentials. I’ve put together a small list of the top utensils and tools needed to cook at your best in 2021. My list is simple … no bells and whistles, just the basics.
- Lemon juicer. Everyone needs to be able to squeeze every last drop of goodness out of their lemons, whether you are making resolution-lemon water, fancy sauces or cocktails. I have one similar to this, and it’s in daily use.
- Immersion blender. I know I’ve sung the praises of this humble little appliance many times but this one is a must have for creamy dressings, puréed soups, merengues, and more. I have this exact one, and it’s changed my life.
- A good cast iron skillet. Most nonstick skillets are toxic and let’s face it—not that cute. Cast iron is not only super functional — it heats evenly, imparts iron into your food and can go from stovetop to oven (for frittatas! Cornbread with a crispy crust!)—its stately and elegant too. And call me a cooking nerd but there is something very zen about seasoning your pan after every use. This one from Lodge is classic and will literally be in your kitchen forever.
- An amazing knife. Chopping, dicing and cutting are integral to every meal. I have the global chef knife, and I love it. I also have this more budget friendly knife, and it definitely does the job too. If you want to get really fancy, this one is the stuff of legends. Whichever you choose, check out this knife skills and safety video too.
- A pegboard for organization. This reminds me of how Julia Child had her kitchen set up in the movie Julie and Julia. The one you choose really depends on the size of wall you can fill with your tools (or copper pots, if you want to really channel Julia) I ordered two 18” x 22” boards for a very specific space in my kitchen. This one is good if you have a square space, but be sure to measure! I don’t have a good photo of mine yet, but will add it when I do.
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Cookbook review: The Pho Cookbook by Andrea Nguyen
The Pho Cookbook I’ve been a huge pho fan since I was a teenager and my dad took me to a little place in Oklahoma City. He told me “it’s this great chicken noodle soup. You’ll love it.” And I did… so much that pho was my go-to hospital takeout when I had both of my babies, I order it anytime I don’t want to cook (and you know I love to cook), and anytime anyone in the house is ill because it just seems like such a healing food. It is probably my favorite meal.
I’ve avoided making my own because it’s one of the few things I can get at a restaurant that I think is good enough as is and I can’t make improvements. But — the desire to create this dish at home has been nagging at me for awhile.
So, when my husband got me this book for Christmas, I knew I had to try. I opened the book and was immediately met with the chapter “What is Pho?” I appreciated this because it regaled the history of the soup along with its cultural importance to Vietnam.
Nguyen breaks down exactly how to start your pho with a chapter called the Pho Manual. She gives a list of everything you’ll need, from noodles to spices. She details how to set up the bowl and the plate of accompaniments. Cuts of meat, types of noodles, and the variations of herbs and more are discussed here. But the real magic of this book is the recipes.
Nguyen gives—in explicit detail— her version of every type of pho you’ve had in your hometown’s little pho spot (you know the one — your favorite one that is in a strip mall behind a Home Depot). She has quick versions and slower, more authentic versions, and they do not disappoint.
I tried the Saigon-Style Beef Pho on New Year’s Eve (coincidentally it is our new family tradition for this holiday). The recipe, which made my house smell glorious as the broth simmered all day, worked perfectly, even though I had to substitute the type of meat. I also made her beef meatballs, and they were everyone’s favorite part of the meal. The Vietnamese coffee also hit the spot for two holiday-tired parents of young children. We drank it in hopes of being able to stay up till midnight. It worked. I can’t wait to try more of these recipes, including some of the non-pho items like rice paper salad rolls and spicy chicken slaw.
If you’d like to buy this book you can find it here. This is an affiliate link, so if you click through I make a small commission. Thank you for reading!
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