Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, November 20, 2014

Roasted Sweet Potatoes with Thyme and Rosemary


What's a good, simple, and seasonal side for Thanksgiving? My vote (besides Brussels sprouts) is for sweet potatoes. Right now, the local farmers have amazing sweet potatoes with different color skins. Remember, most of the nutrients are in the skin. The skin also adds more texture and dimension than peeling it. Peeling requires unnecessary work, and ends in a lot of food waste. So keeping the skin on the sweet potatoes is a win-win. Keep it simple. There's no reason to over complicate, especially when roasting a turkey is involved. I prefer to roast sweet potatoes with fresh herbs, olive oil, salt, and pepper. Here I used thyme rosemary. Sage would work wonderfully, too. Either way, this side compliments the rest of the turkey day spread well, especially the turkey and cranberry sauce.

Roasted Sweet Potatoes with Thyme and Rosemary
Ingredients:
  • sweet potatoes, aka yams, 4 large, cut into large dice
  • olive oil, 2 tablespoons
  • fresh thyme, 1 teaspoon chopped
  • fresh rosemary, 1 teaspoon chopped
  • salt and pepper, to taste

Directions:
  1. Preheat oven to 400F.
  2. In a large roasting or jelly roll (non-stick) pan, toss the diced sweet potatoes with the olive oil and salt. Place into oven. Check after 15-20 minutes and give them a good toss using a spatula. Should be done and nicely roasted after 40-45 minutes. Toss in the herbs and pepper. Taste to see if they need more salt and pepper. Makes about 4-6 servings.
That easy. Remember, throwing in some sage I think would be a perfect flavor pairing, too. Happy Thanksgiving!

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest, highlighting the produce that is in season. Check out The FN Dish. The seasonal produce we are focusing on  Thanksgiving Sides. Come over to Twitter where we are discussing it on #cookingwith and #fallfest. Here’s the link to our Fall Fest Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/ Here are other delicious features on Thanksgiving Sides:

Thursday, November 13, 2014

Bourbon Maple Glazed & Braised Carrots


I love carrots. Especially their bright orange color. Usually, I eat carrots raw as carrot sticks. But I often forget how sweet carrots are when cooked. Another one of my favorites is roasted carrots with potatoes. It is rare to find a dish where the carrots are the star. One of the standard culinary carrot dishes I learned to make in culinary school was glazed carrots. Unfortunately, it rarely lived up to its potential. I believe due to the technical execution which consisted of boiling the carrots in too much water in a narrow sauce pan, resulting in watery and mushy carrots with no color left. Herein lies my redo of this classic. Braising proves perfect for glazing. Braising is when something is cooked in a wide covered dish with no added moisture over medium to high heat. Here my seasonings consist of my seasonal favorites: maple syrup, Kentucky bourbon (yes, it is gluten-free, made from corn: my choice Eagle Rare), nutmeg, and butter. My favorite cut for carrots is oblique which is easy, making all cut about the same size, and very fancy looking. Here's a link of oblique cut demonstration video. Special enough for the holidays. Easy enough for anyone to make. Tasty enough for everyone to enjoy.

Ingredients:
1 pound carrots, peeled, cut oblique
1 tablespoon butter (or olive oil)
2 tablespoons (real) maple syrup
3 tablespoons Kentucky bourbon
dash nutmeg
salt, black and white pepper to taste
1/2 teaspoon parsley or chives, finely chopped (optional)

Directions:
In a large skillet (make sure you have a tight-fitting lid for it), heat the butter, maple syrup, and bourbon over medium heat with occasional stirring, simmering for about 5 minutes to cook off alcohol. Add in cut carrots, a dash of nutmeg, pinches of salt and pepper. Stir. Cover with lid. Occasionally stir. After about 10 minutes, the carrots should appear darker and glazed. Check with a fork for tenderness and taste for seasonings. Once tender per your preference, remove from heat and toss in parsley if you would like. Serve immediately.

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest, highlighting the produce that is in season. Check out The FN Dish. The seasonal produce we are focusing on the carrot. Come over to Twitter where we are discussing it on #cookingwith and #fallfest. Here’s the link to our Fall Fest Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Here are other delicious features on carrots :

Thursday, October 30, 2014

Scary Monster Fingers Cheesy Bread Sticks (gluten-free)

 
There's a fine balance between a food is scary-looking, yet appealing enough to eat.  Yes, these look straight up middle America and there is nothing wrong with that.  Embrace it.  I just handed out cellophane bags of these scary bread sticks to my neighbors and they all commented how cute they were.  Not too cute to eat!  This bread is a pao de quejo mix (Brazilian tapioca cheese rolls), Chebe bread mix.  Any bread mix can be used.  It's all in the presentation.

Scary Monster Fingers Cheesy Bread Sticks (gluten-free)
Ingredients:
  • Eggs, 2 large (+ 1 for egg wash)
  • Olive oil, 2 tablespoons
  • Water or liquid of your choice, 5 tablespoons
  • Garlic salt or powder, 1/2 teaspoon
  • Parsley, 1 teaspoon finely chopped (optional)
  • Chebe, 1 box
  • Baking Powder, 1 teaspoon
  • Shredded cheddar cheese, 1 cup
  • Almonds, raw, about 10-12
Directions:
  1. Preheat oven to 400F.
  2. In a large bowl, mix together the 2 eggs, oil, liquid, garlic salt together with a whisk or fork.
  3. Mix in the Chebe, baking powder, and cheese.
  4. Divide the dough into 10-12 portions.  Roll between separated fingers to get the knobby look.  Place on parchment evenly spaced out.  In the wide knobs/knuckles, mark with a knife.  Brush very lightly with egg wash.  Push an almond at the tip for the fingernail.  Brush the almond lightly with the egg wash too to keep intact and for good color.
  5. Bake for about 15 minutes, until golden brown.  Cool on a rack.  Share with your favorite goblins.
-Erin Swing
Swing Eats

This is part of Food Network's Fall Feast. Check out The FN Dish.  This week we're focusing on Halloween treats.  On twitter, we're tagging #FallFestHere’s the link to our Fall Fest Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other scary recipes to try out from our other friends:


Feed Me Phoebe: 7 Frighteningly Healthy Halloween Recipes
Jeanette's Healthy Living:
Creamy Red Curry Coconut Butternut Squash Soup
The Heritage Cook:
Fried Cheese "Fingers" with Spicy "Bloody" Dipping Sauce (Gluten-Free)
The Lemon Bowl:
Lebanese Stuffed Peppers with Cinnamon and Pine Nuts
Weelicious:
Cookie Dough Bites
Devour:
The Best Halloween Candy and Cocktail Pairings
Elephants and the Coconut Trees:
Halloween-Themed Appetizer: Beet and Cucumber Rolls
Taste with the Eyes:
Malted and Salted: Milk Chocolate Pots de Creme
Big Girls, Small Kitchen:
Olive Oil-Maple Granola Walnuts
Swing Eats:
Scary Monster Fingers Cheesy Bread Sticks (gluten-free)
Napa Farmhouse 1885:
Cabbage Slaw with Peanut Sauce Vinaigrette
Red or Green:
Spicy Chard Chips
Virtually Homemade:
Pumpkin Spice White Chocolate Rice Krispie Treat {Gluten Free}
Dishing With Divya:
Egg Puffs
FN Dish:
Trick or Treat! Your Guide to Being the Most-Popular House on the Block

Thursday, October 9, 2014

Pumpkin Almond Spice Waffles (gluten-free)


'Tis the season for pumpkin.  Pumpkin everything.  Nope, it doesn't get old for me.  My only pet peeve about pumpkin recipes is that only a portion of the can of pumpkin is used.  Then, I have the remainder go to waste in my fridge.  I figured not matter what, I was going to develop a pumpkin recipe using one whole can.  Why not use it for waffles?  I like to make a big batch of waffles, individually wrap them, and heat as needed for a breakfast on the go.  I try my best to make my waffles as nutrient dense as possible.  Almond flour works great in waffles.  And separating the eggs, adding in whipped eggs whites makes for a fluffy texture.

Pumpkin Almond Spice Waffles (gluten-free)
Ingredients:
  • Eggs, 3 large, room temperature, separated
  • Sugar (white or brown), 3/4 cup
  • Pumpkin Puree, 1 15oz can
  • Almond flour, 1 cup
  • All-Purpose Gluten-Free flour, 1 cup
  • Salt, 1 teaspoon
  • Cinnamon, 1 tablespoon
  • Vanilla extract, 1 tablespoon
  • Nutmeg, Ginger, Allspice, 1/2 teaspoon each
  • Cloves, 1/4 teaspoon
Directions:
  1. In a medium/large mixing bowl, whip the egg whites until stiff.  Set aside.
  2. In another large mixing bowl, whip the egg yolks with the sugar until homogeneous.  Add in the pumpkin puree, followed by the almond flour, AP GF flour, salt, and spices.  Gently fold in the whipped egg whites in three increments.
  3. Have the waffle iron heated to medium, medium/high.  Cook for a total of 6-7 minutes, maybe longer depending on size of waffles.  Remove and allow to cool on rack.
  4. If storing in freezer - individually wrap in plastic wrap, and keep in freezer.  To reheat, place in toaster (oven) on medium/high.
  5. Otherwise, serve with a sprinkling of pumpkin seeds and maple syrup.  Feel free to add bacon as needed.
This recipe make 16 small waffles.  If using a large waffle iron, it could be as few as 12.  Enjoy!

-Erin Swing
Swing Eats

This is part of Food Network's Fall Feast. Check out The FN Dish.  This week we're focusing on pumpkin.  On twitter, we're tagging #FallFestHere’s the link to our Fall Fest Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing pumpkin recipes to try out from our other friends:

 

Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall  
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)  
Jeanette's Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes  
Bacon and Souffle: Easy Pumpkin Bundt Cake  
Weelicious: Quick Pumpkin Cinnamon Rolls  
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting Devour: Eat As Much Pumpkin As Possible  
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake  
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies  
The Cultural Dish: Baked Pumpkin Doughnuts  
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger  
Haute Apple Pie: Pumpkin Bread Truffles  
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free) 
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)  
FN Dish: Pumpkin Spice (and Everything Nice)  
I Am Baker: Pumpkin Spice Puppy Chow  
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil

Thursday, October 2, 2014

Cauliflower T-Bone Steaks with Olive, Lemon, and Parsley


Cauliflower that eats like meat...  Yeah, that's it.   Cauliflower T-bones are a regular featured item at one of my favorite restaurants, Superba Snack Bar in Venice by the brilliant Jason Neroni.  This is my version of it, and I'm sharing it with you....  Have you ever noticed the cross-section of cauliflower?  If cut straight down, it kind of looks like a steak.  Just steam til tender, pan fry, and top with a tasty topping.  I made the process easier by steaming the cauliflower in the microwave and using tapenade as the base for the sauce.  I like shortcuts when they work well.  I realized I forgot to top this with some Parmesan cheese.  Either way, it's delicious and easy to make.

Cauliflower T-Bone Steaks with Olive, Lemon, and Parsley
Ingredients:
  • Cauliflower, 1 head
  • Veggie broth, 1 cup
  • White wine, 1 cup
  • Garlic cloves, 2-3, crushed
  • Salt and pepper, to taste
  • Olive tapenade, 1/2 cup (I used Trader Joe's)
  • Olive oil (first cold press/EVOO), 1/4 cup
  • Lemon, juice of 1/2
  • Parsley, 6 sprigs, chopped finely
Directions:
  • Clean head of cauliflower and remove leaves and bottom of stem.  Place bottom down on cutting board and carefully slice into one inch slices.  It will be messy.  Save scraps for a later time.
  • In a microwave safe dish, combine the broth, wine, and garlic.  Add in the slices of cauliflower.  Spoon the liquid over the cauliflower.  Microwave, covered, on high for 3 minutes.  Remove, baste, repeat again.  Remove and drain liquid.
  • Heat a large skillet on medium heat.  Add in 2 tablespoons of olive oil. Carefully place the slices of steamed cauliflower.  Allow to brown.  Flip and brown other side.  Add in more oil as needed. 
  • In a small bowl, mix the olive tapenade with 2 tablespoon olive oil with the lemon juice.
  • On a platter, arrange the browned cauliflower slices, drizzle the olive tapenade sauce down the middle, and garnish with a flurry of the chopped parsley.
 Enjoy immediately. Makes 4 servings.

-Erin Swing
Swing Eats

This is part of Food Network's Fall Feast. Check out The FN Dish.  This week we're focusing on cauliflower.  On twitter, we're tagging #FallFestHere’s the link to our Fall Fest Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing cauliflower recipes to try out from our other friends:



The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower  
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry  
Jeanette's Healthy Living: Hash Brown Cauliflower and Potatoes  
The Cultural Dish: Cauliflower and Leek Soup  
Dishing with Divya: Gobi Manchurian  
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano  
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto  
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley  
Dishin & Dishes: Curried Cauliflower Chowder  
Domesticate Me: Three Cheese Cauliflower Gratin  
Weelicious: Vegetarian Tagine  
Devour: 5 Reasons to Make Cauliflower Immediately  
Elephants and the Coconut Trees: Cauliflower Breadsticks  
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint  
FN Dish: Reasons to Reconsider Cauliflower (recipes)

Thursday, July 24, 2014

Corn Pasta with Fresh Summer Corn, Tomatoes, and Chives


Right now corn and tomatoes are in prime peak at the farmers markets, and priced well.  I love corn on the cob, but it does a number on my teeth.  I thought why not cut the corn kernels off the cobb and saute them with my favorite corn pasta.  Corn on corn.  Top it off with some summer tomatoes (anything kind(s) that appeal to you) and chives to freshen it up and make it aromatic.  This dish is super light and easy to make.  Some protein toppers to add in to compliment this dish well would be grilled chicken or shrimp, feta cheese, any fresh crumbly cheese.  And for pasta - any kind will work, but I'm partial to my favorite Italian gluten-free corn pasta, Le Veneziane.

Corn Pasta with Fresh Summer Corn, Tomatoes, and Chives
Ingredients:
  • Olive oil, 2 tablespoons
  • Corn kernels, cut from 3-4 ears of fresh corn
  • Salt and pepper, to taste
  • Tomatoes, about 1/2 pound, cut into medium dice (half or quartered if using cherry tomatoes)
  • Corn Pasta Fettucce, 1 package/250 grams
  • Fresh Chives, handful, chopped fine
Directions:
  1. Using a large sauce pan, bring salted water to a boil for the pasta.  Drop the pasta and stir to ensure it doesn't stick together.
  2. In a large skillet, heat up oil over low-medium heat.  Saute the corn kernels with stirring for about 5 minutes.
  3. Drain the pasta and immediately add to skillet with corn.  Season to taste with salt and pepper.  Top with tomatoes and chives.  Enjoy immediately.

Makes 4 servings.

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on corn on the cob.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing corn on the cob recipes to try out from our other friends:



Thursday, July 17, 2014

Long John Silver's Style Fried Chicken Planks (gluten-free)


I only eat fried foods a few times a year, at most.  If you are gluten-intolerant, you understand.  It's damn near impossible to find safe non-contaminated fries at a restaurant, let alone gluten-free fried foods.  My favorite fried chicken was Long John Silver's chicken planks.  Ah, heaven.  Perfectly delectable battered chicken with no bones or fuss.  Personally, I'll take it over KFC any day.  I rarely make fried food because it's not the healthiest, nor the cleanest to make, the multiple batches of frying while keeping target temperature, and keeping your cool over the hot oil.  Yes, those are chopsticks in the top picture.  I found it easiest to use them to dredge the chicken in the batter, as well to turn and remove from the cooking oil.  This tastes exactly like how I remember LJS's chicken, even if it has been twelvish years for me!  Make this for loved ones to share - they won't know nor let alone care that it is gluten-free.  This chicken is so perfectly fried with a great tasting batter that is crispy with a perfect balance of flavor from the salt and garlic/onion and a touch of sugar.  Now, remember you can make this a higher nutritional content by picking a more "wholesome" all-purpose gluten-free flour like Bob's Red Mill.  I used all white and refined with gluten-free Bisquick that I found lurking in my pantry.

Long John Silver's Style Fried Chicken Planks (gluten-free)
Ingredients:
  • Chicken Breast or Tenderloins, 1 lb (cut into planks)
  • All-Purpose Gluten-Free Flour, ¾ cup
  • Cornstarch, 2 tablespoons
  • Baking Soda, ¼ teaspoon
  • Baking Powder, ¼ teaspoon
  • Salt, 2 teaspoons
  • Sugar, 1 teaspoon
  • Onion Powder, ¼ teaspoon
  • Garlic Powder, ¼ teaspoon
  • Water, 1 cup 
  • Canola Oil (or any vegetable oil), 3-4 cups or as needed

Directions:

  1. Combine dry ingredients in a medium/large bowl and mix well.
  2. Add water and stir until well combined.
  3. Heat oil to between 360 and 375.
  4. Dredge the chicken in batter to coat completely.
  5. Deep fry for until golden brown (about 3 minutes per side).
If you feel the need for a dipping sauce, there are a couple of different options: ketchup; honey mustard (1:1/honey:mustard); tartar sauce; or "fancy sauce" (mayonnaise with hot sauce of your choice.)  Enjoy immediately, for it doesn't keep well.  Probably won't last know considering how tasty it is.

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on chicken.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing chicken recipes to try out from our other friends: