Cammy's Kitchen

Tuesday, November 4, 2014

GF Dijon Meatloaf Muffins

I like meatloaf. But I don't like ketchup. (I know, crazy, right?) So here is a quick and easy version using Dijon mustard instead. I love Dijon mustard. :-) This version is also gluten-free. I replaced the typical bread crumbs with buckwheat flour. You could also use a GF oat flour, too.

And I divided the meat into muffin molds for easy individual servings. BOOM!

Also check out my previous, and fancier, meatloaf recipe: Mustard-Dill Meatloaf Patties with Pomegranate Sauce. (See? Mustard. Not ketchup. :-D)

Gluten-Free Dijon Meatloaf Muffins

Ingredients:

1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 pound ground sirloin
1/4 cup shredded parmesan
1/4 cup buckwheat flour
1 egg, lightly beaten
2 tablespoons Dijon mustard (plus more for topping)
1 teaspoon dried oregano
several generous dashes of (a GF brand of) Worcestershire sauce
many turns of the black pepper grinder

Directions:

Preheat oven to 350 degrees F. Spray 6 wells of a muffin tin with olive oil and set aside.
Sauté the onion and garlic in olive oil over medium heat until soft and fragrant, about 3 minutes. Pour into a mixing bowl and let cool for 5 minutes.
Add the rest of ingredients to the onion/garlic mixture and combine with your fingers. (Yes, fingers are better than a spoon or spatula!) Be light, don't smoosh!
Divide the meat mixture evenly into the 6 greased muffin wells. Pat down lightly.
Bake uncovered for 15 minutes. Then increase the oven temperature to 400 degrees F and continue baking for another 5-7 minutes, until the muffins are cooked through and internal temperature reaches 160 degrees F.
Remove from oven and let sit for 5 minutes. Run a butter knife around the muffins to remove them from the tin. Top with more Dijon mustard before serving.

Wednesday, October 15, 2014

Gluten-Free Pumpkin Granola

It's pumpkin season again!

Gluten-Free Pumpkin Granola

Ingredients:

4 cups gluten-free old fashioned rolled oats
1 cup gluten-free buckwheat groats (optional)
1/2 cup brown sugar, lightly packed
1 cup raw pepitas
1 cup chopped walnuts or slivered almonds
1 Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup honey
1/4 cup coconut oil
1 cup pumpkin purée
1.5 cup dried cranberries

Directions:

Pre-heat oven to 325 degrees F.
In a large bowl, mix together the first 9 (dry ingredients). Set aside.
Place honey, coconut oil and pumpkin purée into a microwave safe bowl and heat on medium heat until the coconut oil is melted (about 45 seconds). Whisk until blended.
Pour wet mixture into dry mixture and mix well with a wooden spoon.
Spread the granola onto a large baking sheet (I used a half-sheet pan) lined with a silicone mat or parchment paper.
Bake for 35 - 45 minutes until golden brown, stirring the granola every 10-15 minutes to ensure even browning.
Remove from oven and stir in the cranberries. Let cool completely. The granola will be soft while it's hot, but once it cools completely it will be nice and crunchy.
Store in an airtight container.

Saturday, August 16, 2014

Roasted Green Beans

Everything tastes better roasted, right? I normally steam my green beans, or sauté them with garlic and olive oil, but since I already had the oven on today for some orange-soy ribs, I figured I'd use it to roast the green beans as well.

I seasoned with coriander and cumin, but you could use whatever flavors you like. I've done it with a sprinkle of curry powder before, and that was also yum!

Roasted Green Beans

Ingredients:

2 pounds green beans, washed, trimmed and blot-dried with a kitchen towel
1/2-ish teaspoon garlic powder
1/2-ish teaspoon salt (I used pink Himalayan)
1/4-ish teaspoon ground coriander
1/4-ish teaspoon ground cumin
2-ish tablespoons olive oil
lemon wedge (optional)

Directions:

Pre-heat oven to 400 degrees F.
Make sure your beans are pretty dry. I find patting them down with a kitchen towel after washing does the trick. You want to minimize moisture because you want them to roast, not steam.
On a large sheet pan, toss the green beans with the spices and olive oil. Spread the beans out into a single layer and roast for about 15 minutes, giving them a quick toss halfway through. You want them to be ever so lightly browned and caramelized.
Remove from oven and spritz with lemon wedge. Serve hot.

Monday, August 4, 2014

Peppers Stuffed with Mushrooms, Peas and Arugula

I like sweet bell peppers. A lot. And I like to roast and stuff them. A lot.

Many recipes call for stuffing raw peppers and then roasting them until done. I tend yo prefer to roast the empty peppers first, and then stuff them with a fully cooked filling. My reasons are twofold: 1) because it eliminates the potential for burning the outsides while risking an undercooked filling inside, and 2) rice and quinoa and other grains in the stuffing will dry out on the top and become hard unless you have some sort of bread crumb or cheese topping. Well, I'm gluten-free, so I skip the bread crumbs, and as much as I LOVE cheese, sometimes it's just not needed. (Gasp, did I just say that?)

Peppers Stuffed with Mushrooms, Peas and Arugula

Ingredients:

olive oil in a mister
4 red, yellow or orange bell peppers
2 tablespoons coconut oil
1/4 onion, finely diced
1 clove garlic, minced
1.5 cups mushrooms, sliced
2ish cups brown rice, cooked
1/2 cup frozen peas
1 cup arugula
salt & pepper

Directions:

Pre-heat oven to 375 degrees F. Spray a baking sheet with olive oil and set aside.
Cut the tops off the bell peppers and discard. Remove seeds and membranes. Place peppers cut-side down onto the oiled sheet and roast for 15 - 20 minutes until soft.
Meanwhile, heat coconut oil in a pan over medium-high heat. Sweat the onion until soft. Add the garlic and stir for about 30 seconds until fragrant.
Add the mushrooms and cook, stirring often, until soft. Add the rice and peas and continue cooking and stirring, until everything is heated through.
Add the arugula and salt & pepper to taste. Stir until arugula is wilted.
Remove the peppers from the oven and divide the stuffing mixture evenly into them.
Serve hot.

Tuesday, July 29, 2014

Roasted Crimini with Coriander and Thyme

What? Mushrooms can be roasted? They sure can, and they're absolutely delicious this way!

Roasted Crimini with Coriander and Thyme

Ingredients:

1 pound crimini mushrooms, cleaned with a damp cloth
1/4 cup olive oil
1/2 teaspoon ground coriander
1 teaspoon dried thyme
salt & pepper to taste
1/2 a lime

Directions:

Pre-heat oven to 425 degrees F.
Toss all ingredients, except for the lime, on a sheet pan. Go conservative with the s&p since roasting will remove some moisture and concentrate the flavors. You can add more seasoning after cooking, if desired.
Spread the mushrooms out in a single layer on the pan and roast in pre-heated oven for about 20 minutes, until they are nicely browned and tender.
Remove from oven, adjust s&p as necessary, spritz with lime juice and serve immediately.