Tuesday, August 30, 2011

Primal BBQ Sauce

Primal BBQ Sauce (1 cup of sauce)
(Adapted from Mark's Daily Apple)
dairy-free/egg-free/gluten-free

1/3 cup TOMATO PASTE
2 tablespoons BUTTER or alternative, melted
2 tablespoons HONEY
2 tablespoons APPLE CIDER VINEGAR
2 tablespoons WATER
2 teaspoons BRAGG LIQUID AMINOS
1/2 teaspoon MUSTARD
1/2 teaspoon CHILI POWDER
1/2 teaspoon PAPRIKA
1/2 teaspoon ONION POWDER
1/4 teaspoon ALLSPICE
1/4 teaspoon CINNAMON
1/4 teaspoon PEPPER

1. Mix all ingredients together.
2. Marinate or brush onto meat as it is grilled.

Tuesday, August 16, 2011

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta (4 servings)
(Adapted from Food.com)
egg-free/gluten-free/soy-free

8 ounces PASTA
1/2 cup ONION, chopped
1 lb GROUND BEEF
1 (10 3/4 ounce) TOMATO SAUCE
6 slices BACON, crumbled
1 cup CHEDDAR CHEESE, shredded
SALT
PEPPER
OREGANO
GARLIC POWDER

1. Cook the bacon until crispy and drain on paper towels. Reserve some of the drippings for frying the onions.
2. Meanwhile, cook the pasta according to package directions.
3. When bacon is done, fry the onion in the same pan and cook the ground beef until no longer pink. Drain the fat from the ground beef.
4. To the ground beef, add the pasta, crumbled bacon, tomato sauce, cheese,and spices to taste. Mix thoroughly.

* Note, this works best if the bacon or the pasta is cooked in a large pot, as the fry pan is too small to hold everything.

Monday, August 15, 2011

Puppy Chow


Puppy Chow
(Adapted from Big Flavors from a Tiny Kitchen)
egg-free/gluten-free/soy-free

9 cups CHEX MIX
1/2 cup PEANUT BUTTER
1 cup CHOCOLATE CHIPS
1 1/2 cups POWDERED SUGAR

1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
2. Remove from heat, add cereal and stir until coated.
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Greek Chicken and Potatoes


Greek Chicken and Potatoes (2 servings)
(Adapted from Food.com)
dairy-free/egg-free/gluten-free/soy-free

2 CHICKEN BREASTS, cubed
2 cups POTATOES, cubed
3 cloves GARLIC, minced
1 CHICKEN BOUILLON CUBE, dissolved in
1/2 cup WATER
1/4 cup OLIVE OIL
1/4 cup LEMON JUICE
1 teaspoon OREGANO
SALT
PEPPER

1. Preheat the oven to 400F. Place the chicken, potatoes, and garlic in a 8 x 8 glass baking pan.
2. Season with salt and pepper. Pour the bouillon over all.
3. Mix well to get everything evenly distributed and coated.
4. Whisk the olive oil, lemon juice, and oregano together and pour over the chicken and potatoes.
5. Bake approximately 30-35 minutes, or until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.

Sunday, August 14, 2011

Blackened Grilled Chicken

Blackened Grilled Chicken (2 servings)
(Adapted from Get Off Your Tush and Cook)
dairy-free/egg-free/gluten-free/soy-free

2 CHICKEN BREASTS
1/2 teaspoon PAPRIKA
1/2 teaspoon THYME
1/2 teaspoon CUMIN
1/2 teaspoon OREGANO
1/2 teaspoon GARLIC POWDER
1/2 teaspoon ONION POWDER
1/2 teaspoon SALT
1/2 teaspoon PEPPER
1/8 teaspoon CAYENNE

1. Preheat your grill or a grill pan on high.
2. In a small bowl, mix all the spices together and lightly coat the chicken with them (I use a light coating of oil to help them stick).
3. Grill the chicken breasts, for about 10 minutes, flipping as needed.

Saturday, August 13, 2011

Maple Raspberry Scones

Maple Raspberry Scones (8 servings)
(Adapted from Nourishing Meals)
dairy-free/egg-free/gluten-free/soy-free

1 1/2 cups BROWN RICE FLOUR or SORGHUM FLOUR
1/2 cup TAPIOCA FLOUR
1 tablespoon BAKING POWDER
3/4 teaspoon XANTHAN GUM
1/2 teaspoon SALT
1/2 cup ORGANIC PALM SHORTENING
1/3 cup MAPLE SYRUP
1/2 cup + 2 tablespoons HEMP MILK or COCONUT MILK
2 teaspoons VANILLA
1 heaping cup FRESH RASPBERRIES

1. Preheat the oven to 425F.
2. In a medium mixing bowl, whisk together the flours, baking powder, xanthan gum, and salt. Cut in the shortening with your hands or a pastry cutter until the dough resembles coarse crumbs.
3. In a separate small bowl, whisk together the maple syrup, milk, and vanilla. Add the liquid to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the raspberries, being very careful not to over mix.
4. Drop dough in large spoonfuls onto a baking sheet and bake for about 15 to 17 minutes, depending on the size of your scone.

Tuesday, August 9, 2011

Raspberry Cinnamon Galette


Raspberry Cinnamon Galette
(Adapted from emerils.com and allrecipes.com)
dairy-free/gluten-free/soy-free

1 cup WHITE RICE FLOUR
1/2 cup POTATO STARCH
1/2 cup TAPIOCA FLOUR
1/4 teaspoon SALT
2 tablespoons SUGAR
1 teaspoon CINNAMON
6 tablespoons COLD BUTTER, diced
1 large EGG, beaten
1 tablespoon WHITE VINEGAR
3 tablespoons ICE WATER
1 1/2 cups RASPBERRIES
2 tablespoons SUGAR

1. Preheat oven to 350F. In a medium bowl combine the flours, salt, sugar, and cinnamon. Cut in the cold butter with two knives or a pastry blender until crumbly.
2. Form a well in the center of the dough and add in the egg and vinegar. Sprinkle the water over all and mix well. The dough should just form a ball.
3. On parchment paper, use rice flour to roll out the dough into a large circle, about 1/8 of an inch thick.
4. In a bowl, mix together the raspberries and the sugar. Distribute them evenly in the center of the crust.
5. Fold the crust up over the fruit. Make sure there are no holes. Optionally, egg wash the crust and sprinkle sugar on it. Bake for about 25 minutes or until slightly browned.