Monday, January 21, 2013

Turkey Wild Rice Soup

1 turkey carcass
6 celery stalks, roughly chopped
6 medium carrots, roughly chopped
herbs, chopped-sage, thyme, oregano, rosemary
1 medium roughly chopped yellow onions
3 tbsp garlic powder
Salt and freshly ground black pepper
6 cups baby arugula
16 oz wild rice blend
Notes / Directions
Put carcass, celery, carrot & onion in stock pot & cover with water

Bring to a boil & simmer 4 hours

Remove carcass, fat, bones, etc. pick meat from bones & return to pot.

Add rice, herbs & seasonings.

Simmer 2 hours, add arugula.

Sunday, January 20, 2013

Bhutanese Red Rice Salad

1 cup bhutanese red rice
1 can baby corn, cut in 1/2 inch segments
1 can straw mushrooms, cut in half
2 heads baby bok choi, washed & chopped
1/4 cup Asian sesame oil
3 tbsp white wine vinegar
1 tablespoon: ground ginger
1 tsp galangal, optional
1/4 cup soy sauce
Notes / Directions
Prepare rice according to package directions

Add mushrooms, corn & bok choi

Combine remaining ingredients in a small bowl

Pour over rice & toss

Serve hot or cold.

Thursday, January 17, 2013

Gluten Free Blueberry Scones

I took the day off work to sleep off this cold or flu or whatever it is dragging my butt down today. After almost an entire day on the couch watching back to back episodes of NCIS and compulsively checking Facebook for activity I got an uncontrollable craving for Scones.

I couldn't find a recipe that was free of all the things I needed it to be (wheat, eggs, dairy, nuts, potato flour or starch) so I pulled up a few and used them to come up with my own. I don't consider myself a baker and GF baking without eggs is very hit or miss for me so I am amazed at how well they turned out!

Servings: 12
Prep time: 20 mins
Cook time: 20 mins
Category: Breakfast
3 cups Gluten Free flour blend
1 1/2 tbsp baking powder
1 tbsp arrowroot starch
1/2 cup sugar
1 egg or egg replacer, i use ground flaxseed in hot water
1/2 cup coconut oil
1/2 cup maple syrup, warm
1 tbsp vanilla extract
1/2-1 cup warm water
2 small flats blueberries
cinnamon/sugar blend
Notes / Directions
Preheat oven to 350

Combine dry ingredients in a large bowl

Slowly add melted coconut oil, stirring continuously

Add remaining ingredients except water & stir

Add water 1/4 cup at a time until a firm dough forms

Remove 1/2 of the dough & form into a ball (be careful not to overwork dough)

Place on a cutting board & roll or flatten to 1 1/2 inch thick circle. Cut into 6 & arrange pieces on a baking sheet.
Repeat with remaining dough.

Brush with a little coconut oil & sprinkle with cinnamon sugar. Bake for 20 mins

Friday, January 11, 2013

Roasted Garlic Chicken with Root Veggies

Makes: 4 servings
Prep Time: 45 mins
Cook Time: 2 hrs

1 whole chicken, pat dry
3 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
8 large garlic cloves, peeled
4 tbsp olive oil
1 oranges
1 medium roughly chopped yellow onions
1 cup swanson chicken broth
1 rutabaga, chopped
3 medium beets, chopped -reserve greens
1 sweet potato, chopped
1 tablespoon garlic powder
1/4 cup balsamic vinegar
1 small red onion, chopped

Notes / Directions
Preheat oven to 375

Combine 2 tbsp salt, 1/2 tbsp pepper and garlic powder, rub chicken with oil & seasoning. Put 1/2 orange & 3 garlic cloves in cavity.

Place chicken on bed of onion & remaining garlic in a roasting pan.

Add chicken broth, cover with foil & bake for an hour.

While chicken is roasting, prep veggies- clean & chop, wash beet greens, separate stems & leaves.

Combine root veggies in baking dish, toss with oil, s&p.

Remove chicken from oven, uncover, baste & return to oven. Turn heat up to 425.

Place roots in oven. Every 15 minutes stir veggies & baste chicken. Cook for 1 hour or until chicken juices run clear. Rest for 10 min. Reserve pan juices.

While chicken rests sauté red onion & beet green stems for 5 min. Add greens & cook until wilted. Add to roots & stir in with balsamic vinegar.

Spoon pan juices over chicken when served.

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