Taco Seasoning

Taco Seasoning

Ingredients:

• 2 Tablespoons chili powder
• 1 Tablespoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon pink Himalayan salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)

Directions: 

• Mix together and store in an airtight container. Add 2 Tablespoons of seasoning per pound of taco meat.

All-Purpose Chicken Seasoning

My family loves this on chicken. Especially roasted chicken thighs with crispy skin. This seasoning is also delicious sprinkled on baked fish.

All-Purpose Chicken Seasoning 

Ingredients:

• 2 Tablespoons pink Himalayan salt
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 1 Tablespoon smoked paprika powder
• 1 Tablespoon ground cumin
• 2 teaspoons turmeric powder
• 1 teaspoon ground black pepper

Directions: 

• Mix together and store in an airtight container. Sprinkle liberally on chicken before grilling, baking, roasting, etc. 

Easy Creamy Sweet Potato Cauliflower Soup

Another easy Instant Pot recipe, this is a spin-off of my Easy Creamy Carrot Tomato Soup. I had two leftover cooked sweet potatoes that I tossed in, skin and all. It thickened the soup nicely. I opted to flavor this with curry tonight, but you could use whatever seasonings you like.

I topped mine with steamed asparagus. The rest of the family dipped grilled cheese sourdough slices in it.

Easy Creamy Sweet Potato Cauliflower Soup

Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, chopped
• 3 cloves garlic, crushed
• 1 medium head of cauliflower, rough chopped
• 2 medium sweet potatoes, cooked
• water
• 1 teaspoon salt
• approx 1 teaspoon cumin powder 
• approx 1 tablespoon curry powder
• approx 1 teaspoon turmeric powder
• 3 large carrots, diced
• approx 1/2 cup frozen peas
• 1 (15oz) can of light coconut milk
• more salt and pepper to taste
• stuff to garnish

Directions:

• Set the Instant Pot to sauté. When hot, add coconut oil and onion. Cook, stirring frequently until translucent. Then add the garlic and stir for 30 seconds until fragrant.
• Add cauliflower, sweet potatoes, enough water to barely cover the veggies, salt and seasonings. Close lid and turn vent knob to "Sealing." Set on Manual for 15 minutes, at least 10 minutes Natural Pressure Release.
• After 10 minutes of NPR, release the rest of the pressure and open the lid. Blitz with an immersion blender until smooth. Add the diced carrots and a cup of water, close lid, turn vent knob to "Sealing," and set on Manual for 5 minutes with at least 10 minutes NPR.
• Stir in the coconut milk and peas, and add more salt as needed.
• Ladle into bowls and add whatever garnishes you'd like.  Serve with crusty bread.

If you don't have an Instant Pot, you can simmer the soup, covered, on the stove top until the cauliflower is soft, about 25-30 minutes, adding the carrots in during the last 10 minutes.

Baked Sole Stuffed with Spinach, Goat Cheese, and Dried Cranberries

My family loves sole, but the kids will only eat it baked plain with a few dashes of salt. So that's what I made for them for dinner tonight. But for hubby and myself, I wanted something a tad fancier. So I decided to stuff ours. With whatever I had in the fridge and pantry. Spinach. Goat Cheese. And dried cranberries. And I sprinkled pepitas on top just for fun. It was so good!

Note: I thawed about a heaping 1/2 cup frozen spinach to get the 1/4-ish cup after squeezing out the excess water. Just eyeball it and don't worry if you have a little more or little less.

Baked Sole Stuffed with Spinach, Goat Cheese, and Dried Cranberries
Makes 2 rolls. Can be scaled up as necessary.


Ingredients:

• 1 teaspoon coconut oil
• 2 cloves garlic, minced
• 1/4-ish cup frozen spinach, thawed and squeezed of excess water
• 2 large sole fillets
• 2 ounces soft goat cheese, at room temperature
• 2 heaping teaspoons dried cranberries
• salt and pepper
• cooking spray
• 1 teaspoon raw pepitas
• lemon wedges

Directions:

• Preheat oven to 350 degrees F and spray a baking sheet with cooking spray. Set aside.
• Heat oil in a small pan over medium-low heat. Add garlic and stir for 15 - 20 seconds until fragrant, then add the spinach and toss to coat. Set aside for a few minutes to cool.
• While spinach is cooling, salt both sides of your fillets, and lay them out onto your prep area. 
• In a bowl, combine the cooled spinach together with the cheese, cranberries, and salt and pepper to taste. Divide the spinach mixture between the two fillets, and roll the fish. 
• Place the rolled fillets seam-side-down onto the prepared baking sheet.
• Bake in preheated oven for 10 - 12 minutes, until the fish is opaque and cooked through.
• While the fish is cooking, toast the pepitas for a minute or two in the toaster oven or in a small dry pan over the stove.
• When the fish is done, remove from oven and sprinkle with freshly-ground black pepper and the toasted pepitas.
• Serve with lemon wedges.

Easy Creamy Carrot Tomato Soup

Today was cold (by Southern California standards). And I had about 20 minutes to prep dinner before taking the kids to TaeKwonDo. And it's Meatless Monday. And I haven't gone grocery shopping in a while. Instant Pot to the rescue!

Easy Creamy Carrot Tomato Soup


Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, chopped
• 3 cloves garlic, crushed
• 4 carrots, cut into quarters
• 2 (15oz) cans of diced tomatoes
• 2 cans vegetable broth (or chicken broth)
• 1 teaspoon salt
• a few dashes of worcestershire sauce
• a generous sprinkle of dried basil
• 1 (15oz) can of light coconut milk
• more salt and pepper to taste
• stuff to garnish

Directions:

• Set the Instant Pot to sauté. When hot, add coconut oil and onion. Cook, stirring frequently until translucent. Then add the garlic and stir for 30 seconds until fragrant.
• Add carrots, tomatoes, broth, salt, basil and worcestershire sauce. Close lid and turn vent knob to "Sealing." Set on Manual for 15 minutes, at least 10 minutes Natural Pressure Release.
• After 10 minutes of NPR, release the rest of the pressure and open the lid. Stir in the coconut milk, and add more salt as needed.
• Blitz with an immersion blender until smooth.
• Ladle into bowls and add black pepper as well as any other garnishes you'd like (shredded cheese, avocado, pumpkin seeds, croutons, sour cream, etc.).  Serve with crusty bread.

If you don't have an Instant Pot, you can simmer the soup, covered, on the stove top until the carrots are soft, about 25-30 minutes.

GF Yogurt Banana Oat Muffins

These are also great with chopped walnuts, but my daughter's classroom is nut-free, so I omit them so she can bring the muffins in her lunch.  If you want the chopped walnuts, then do 1/4 cup nuts and 1/4 cup chocolate chips instead of the full cup of chocolate chips.  Or a 1/2 cup of walnuts and omit (gasp!) the chocolate chips.

Gluten-Free Yogurt Banana Oat Muffins
Yields 1 dozen muffins


Ingredients:

• 1/4 cup coconut oil, melted
• 3/4 cup sugar
• 2 eggs
• 2 - 3 ripe bananas (approx 1 cup), mashed
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1.5 cups GF oat flour
• 1/2 cup semi-sweet chocolate chips

Directions:

• Pre-heat oven to 350 degrees F.  Line muffin tin with paper liners.
• In a large mixing bowl, cream together oil and sugar.  Add eggs and mix.  Add bananas and mix  Add yogurt and vanilla and mix.  Add salt, cinnamon, baking soda and baking powder and mix.  Add half the oat flour and mix until fully incorporated, then mix in the rest of the flour.  Fold in chocolate chips.
• Divide the batter into the prepared muffin tins.
• Bake for 30 - 35 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 10 minutes before transferring the muffins to a cooling rack.

These keep at room temperature for a few days and in the fridge for about a week. If you want to freeze the muffins, let them cool completely first before placing them into an airtight container.

GF Peanut Butter Banana Muffins

Great for breakfast on the go.  I often make these in mini-muffin size for my kids; perfect to give them 2 or 3 to eat in the car on the way to school on mornings where we're running late.  The hubby likes the full size muffins to take to work.

Gluten-Free Peanut Butter Banana Muffins

Makes 2 dozen muffins

Ingredients:

• 1 cup all-natural peanut butter
• 1.5 cups sugar
• 4 eggs
• 4 ripe bananas, mashed
• 1 tablespoon vanilla extract
• 2 teaspoons salt
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup arrowroot starch
• 2.5 cups gluten-free oat flour
• 1.5 cups semi-sweet chocolate chips (optional)

Directions:

• Pre-heat oven to 350 degrees F.  Line two 12-count muffin tins with paper liners.
• In a large mixing bowl, combine the peanut butter and sugar on medium speed.  Add the eggs and mix.  Add the bananas and mix.  Add the vanilla extract, salt, baking powder and baking soda and mix until well blended.  
• Add the arrowroot starch and oat flour and mix again until well blended.  Batter will be of similar consistency to pancake batter.
• Add the chocolate chips and mix to combine.
• Fill muffin tins about 3/4 of the way up.
• Bake for 25 minutes until golden brown.
• Remove from oven and let the muffins sit for 10 minutes before transferring to a cooling rack.

Curried Chickpeas with Carrots and Kale

Curried Chickpeas with Carrots and Kale

Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cans chickpeas, drained
• 1 cup diced carrots
• 1/2 bunch lacinato kale, chopped
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 2-3 cups water
• salt and pepper to taste

Directions:

• In a pot over medium heat, sweat the diced onion in coconut oil.  Add garlic and stir until fragrant.
• Add the rest of the ingredients (2 cups water if you like it thicker, 3 cups if you like more broth).  Bring to a boil, then reduce to simmer.  Cook, uncovered, for 15 - 20 minutes until everything is tender.
• Serve over brown rice.

GF Pumpkin Oat Muffins

These freeze really well in an airtight container.  So if the idea of 48 mini muffins overwhelms you, take a deep breath.  It's super easy to whip up, and you can freeze extras for another day.  I also did it this way to use up an entire can of pumpkin, instead of having to store 1/2 a can in the fridge.  I'd rather store fully-made muffins in the freezer. ;-)

I also like to add chopped walnuts (1 cup) to these, but my daughter's classroom is nut-free, so I often omit them so I can pack muffins in her lunchbox.

Gluten-Free Pumpkin Oat Muffins
Yields 48 mini muffins


Ingredients:

• olive oil in a mister spray bottle
• 3 cups GF whole oat flour
• 2 cups sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 can (15 oz.) pumpkin puree
• 4 eggs
• 3/4 cup melted coconut oil
• 1.5 cups dried cranberries

Directions:

• Pre-heat oven to 350 degrees F.  Spray two mini muffin pans with olive oil.
• In a large mixing bowl, combine all the dry ingredients (oat flour through salt).  Then add in the wet ingredients (pumpkin puree through coconut oil) and mix on medium speed until fully incorporated.  Fold in cranberries (and any nuts, optional).
• Divide the batter into the prepared mini muffin tins.
• Bake for 13 - 15 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 10 minutes before transferring the muffins to a cooling rack.

These keep at room temperature for about a week. If you want to freeze the muffins, let them cool completely first before placing them into an airtight container.

Lazy Gravy

Gravy is simple to make, but for some reason many of us tend to reserve it for special occasion meals.  Probably because that's when we have the yummy drippings from a Thanksgiving turkey or Christmas roast.

Here's a super simple gravy for everyday meals.  You can feel free to add any herbs and spices to this base recipe to suit your tastes and needs.

Lazy Gravy


Ingredients:

• 2 tablespoons butter
• 2 tablespoons sweet sorghum flour (or whole wheat or AP flour if you're not gluten-free)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups chicken or turkey broth
• a few dashes Worcestershire sauce
• salt & pepper to taste

Directions:

• Make a roux by melting the butter over medium heat and whisking in the flour.  Continue to whisk for a couple of minutes until the roux no longer smells "raw".
• Add the garlic and onion powders, broth and Worcestershire sauce.  Whisk to remove lumps while bringing it to a boil.  Reduce to simmer for 15 - 20 minutes, whisking often, until the gravy thickens.
• Add salt and pepper to taste.

Serve hot over pork tenderloins, chicken breasts, steaks, veggies... it's even great over a bowl of brown rice.