Category - Recipe

Chicken Stroganoff

Just like the pizzagaina was reminiscent of home, this recipe is too. My mom used to make chicken stroganoff all the time. It was one of the first recipes I knew how to cook. This is a lighter take on it, but was a nice way to feel closer to family. This is definitely good but next time I plan to add some white wine, possibly instead of the chicken stock — mostly because wine makes everything better.

Chicken Stroganoff
4 chicken breasts, cut into slivers
2 Tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 large onion, chopped
4 garlic cloves, chopped
3 cups crimini mushrooms, sliced
1 Tablespoons butter
2 Tablespoons corn starch
1 Tablespoon Worcestershire sauce
1/2 cup chicken stock
1/4 cup sour cream

1. Cut the chicken into slivers and toss in a bowl with the spices. In a dutch oven, heat the oil and place in the seasoned chicken, cooking for a few minutes on both sides. Just enough to brown the chicken, not fully cook it. Be careful not to crowd the chicken, I did this in three batches. Once all the chicken has been browned, remove from pan and set aside.DSC_0119b

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2. Leave all the good brown bits in the dutch oven. Add a little more oil if you need it and bring to temperature, then add the onions and garlic. Cook and stir until they become translucent. Add the sliced mushrooms and cook down.

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3. Once the mushrooms have begun to brown, make a small area in the middle and add the butter. Once melted, add in the corn starch and stir. This will help thicken the sauce. Stir the mushrooms into the butter/starch and then add the Worcestershire sauce and chicken stock.

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4. Add the chicken and cook for about 7 minutes until cooked through. Remove from heat and stir in the sour cream.

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5. Serve with pasta (usually egg noodles, but I can’t find those in GF) and vegetable of your choosing!

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Spinach Hummus

The Yogurt and Dill Dip really is tasty with the chopped veggies but for some reason the second batch I made didn’t have the same consistency as the first — I think I added a bit too much lemon so it wasn’t quite perfect. Instead of trying another time I decided to make something a little different for this week. The only constructive criticism I received  — use more garlic next time. What can I say, I married an Italian man.

Spinach Hummus
2 1/2 cans chickpeas, drained and rinsed
3 cups raw spinach
3 Tablespoons olive oil
1/3 cup fresh lime juice
1/3 cup tahini
2 large garlic cloves
1 teaspoon kosher salt
1/4 cup water
1/4 cup cilantro leaves

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1. Combine all ingredients in food processor and turn on until the hummus is smooth.

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2. If it seems to be too thick and isn’t processing as well as you’d hoped, it probably means you forgot the lime juice. Whoops! Put in some fresh lime juice and continue pulsing until the right consistency.

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3. Devour!

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Sausage, Kale and Potato Soup

Sometimes you just want some soup. Simple, fresh, soup. Today was one of those days. I was even able to use kale from our garden! I had to supplement it with some from the farmers’ market but they were both very good. I would highly recommend this soup for anyone who wants their house to smell magical. Now if only I could turn this soup into a candle.

Sausage, Kale and Potato Soup
2 10 oz packages of organic spicy chicken sausage
1 tablespoon butter
1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
Salt and pepper, to taste
1/2 teaspoon crushed red pepper flakes
2 large bunches of kale, stemmed and chopped
1/2 teaspoon nutmeg
4 medium sized red potatoes, halved and sliced
2 cartons chicken broth
1/2 cup heavy whipping cream

1. Chop up the chicken sausage (first remove casings if necessary). Place a dutch oven over medium-high heat and cook the sausage until fully browned. Remove it and set aside.

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2. Do not worry about the brown bits at the bottom, just add the butter and oil and scrape with the back of your spoon. Add the onions and garlic and continue scraping. Season with salt, pepper, and red pepper flakes. Cook until translucent.

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3. Rinse and chop the kale and then place into the dutch oven. Stir until all of the kale begins to cook and wilt. Add the nutmeg and cook down for another few minutes until the kale is bright green.

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4. Rinse and cut the potatoes then add them, with the spinach to the pot.

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5. Stir the ingredients together and then add the chicken broth. Cook until it begins to boil then bring it down to a simmer. Cook until the potatoes are tender then add the cream.

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6. Serve! But not to your landlord’s dog. He’ll get a rumbly tummy if you do.

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Cherry and Mascarpone Tart

I go to a potluck every month, hosted by someone I went to graduate school with. The food is always delicious and it’s just a nice way to meet new people in the area. It’s always tons of fun! Last night I brought over some homemade herb butter with two loaves of bread Jason picked up at the Ferry Building (one gluten free rye and one gluten-full levain bread). I also brought a cherry and mascarpone tart for dessert. Both went over very well and were big hits. This tart can totally be made with tons of different fruit toppings — I’ve made it with mixed berries before and it was just as good!

Cherry and Mascarpone Tart
1 cup gluten free all purpose flour
1/4 cup almond flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold, cut into 1/4 inch cubes
1/4 teaspoon almond extract
5 teaspoons ice cold water
1 8-oz package of mascarpone cheese
1/3 cup heavy whipping cream
1/4 cup sugar
2 cups cherries, pitting and cut in half
2 Tablespoons apricot jam
1 Tablespoon maraschino liquor
1 teaspoon sugar

1. Combine both flours, salt, sugar in a food processor. Pulse to mix. Add butter and pulse until it resembles a coarse meal. Add almond extract to four tablespoons of ice water then add this mixture, one tablespoon at a time to the food processor. Only add enough until the dough begins to clump together. Remove the dough and form a flattened ball onto a dish then cover it with plastic wrap. Chill in fridge for at least one hour.

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2. Remove dough and spread out on the bottom of a tart pan. Evenly distributing across the bottom and push the dough up at least a 1/4-inch up the side of the pan. Let the pan sit in the freezer for 30 minutes.

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3. Preheat oven to 375 degrees. Take tart pan out of the freezer and poke a few holes in the crust with a fork. Line the crust with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove from oven and remove pie weights. Put back in oven for 10 minutes. Bake until lightly golden. Remove and let cool completely.

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4. In a stand mixer, beat together mascarpone, cream, sugar at high speed until peaks form. Scoop mixture onto the tart crust and spread across so it is level.

5. In a small saucepan, combine the jam, liquor, and sugar. Heat until it’s reduced to about 1 1/2 Tablespoons. Careful not to burn the sugar!

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6. Pour the sauce over the cherries and mix. Let them cool then place them over the tart.

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Black Forest Bars

This is another recipe that came from our Cherry Picking Day! I could eat an entire bowl of this chocolate-cream cheese-whipped cream concoction. It was really hard not to. The roasted cherry topping is yummy too, I think it would be great on top of basically any dessert. The gluten free Oreo crust came out a little crunchier than I would have liked but after sitting in the fridge over night it had time to soak up some of the cherry juice and turned it super-awesome.

Black Forest Bars
(Recipe credit to Just Putzing Around the Kitchen)
2 cups cherries, pitted and halved
2 tablespoons sugar
10 gluten free Oreo cookies
3 tablespoons butter, melted
8 oz cream cheese, room temperature
1 cup heavy whipping cream
1/3 cup Nutella
1 1/2 cup chocolate chips + enough for sprinkling

1. Heat oven to 400. In a small bowl, toss cherries with sugar. Spread them over a baking sheet and cook for about 10 minutes. Remove cherries from the oven and set aside.

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2. Place cookies in a food processor and pulse until they become crumbs then add melted butter. Pulse again a couple times until combined.dsc_03801

3. Place crust mixture into a baking pan lined with tin foil. Cook for 10 minutes (NOTE: This was too long or too hot for the gluten free oreos! Try 350 for 10 minutes or 400 for 7 minutes).

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4. While cherries and crust are cooling, whip cream cheese in a stand up mixer until smooth. Transfer into large bowl.

5. (Clean out the mixing bowl!) Whip the heavy cream until stiff peaks form. Gently fold into the cream cheese and mix until incorporated. (NOTE: there may be tiny chunks of cream cheese throughout. This is okay.)

6. Melt chocolate over a double boiler and let briefly cool. Add to cream cheese/whipped cream filling. Add Nutella and stir until uniform.

7. Spoon filling onto crust and then spoon cherries and juice on top. Refrigerate for at least one hour.

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