The Best Pumpkin Pie

This picture is from my very first blog posting, last November. I can't believe it's been a year! I probably should redo the recipe with a healthier twist but until I do, you can access it here. Just thought I'd give you a quick link seeing as it's the season.

Have a great fall.

Bug Salad and Dead Man's Meatloaf

Yes, I said it; Bug Salad. No, no, it's not really bug salad. It's actually barley, lentils and pasta. If you know me, you know I love Halloween and that I love to make funny foods that might look kind of gross but always taste good. It's been fun having kids because now feel I can be a little sillier and get away with it.

I had always thought that a barley salad would be a good Halloween dish since this grain sort of looks like a bug when it's cooked. I was looking through the pantry and saw some black lentils (which look like little black balls) and red lentils. I decided to cook them all separately, adding broken spaghetti to the lentils to use as the worms. Of course, the only thing I forgot that was that when the red lentils cook, they turn yellow. Oh well. One other bit of advice is to cook everything separately; otherwise you'll have just a bunch of black things in a bowl.
NOTE: This recipe/post was done before I was gluten-free. To make this dish gluten-free, use brown rice instead of barley. Barley has gluten in it.

Black lentils, red lentils and barley

Here's how I did it:

Barley
In a pot, I sauteed 1/2 sliced onion in olive oil and added pepper, cumin and coriander for flavor. I then added 1 14 oz can of lite coconut milk plus another 1/2 cup of water along with 1/2 cup of barley (barley is a 4:1, water to barley, ratio). I brought this to a boil and lowered to a simmer. It cooked covered for 30-35 minutes.
For gluten-free, use brown rice. Bring 1 cup of coconut milk, 1 1/4 cups of water and a pinch of salt to a boil. Add 1 cup of brown rice and stir. Cover and lower to a simmer. Cook about 35-40 minutes or until all liquid is absorbed.

Lentils
Black lentils need less than a 4:1 ratio. I used 1/2 cup of lentils and 1 1/2 cups of water. I added it together, brought to a boil, lowered to a simmer and cooked uncovered for 25-30 minutes, when it was tender.

Red Lentils
This ratio is also more like 3:1 but I added extra water so I could cook the pasta. Now, I probably didn't need the red lentils but it did give the dish nice texture and flavor. I probably added about 1/2 cup of extra water. I also added about 1 tsp of coconut oil and some salt. Wow, did that taste good! I cooked the lentils for about 10 minutes and then I added the pasta. All of the water evaporated so I was left with cooked spaghetti in a creamy yellow sauce. Actually, that would make a nice meal by itself!

If this seems too complex, just cook broken pieces of spaghetti separately.

The Bug Salad
Once everything was slightly cooled, I mixed together and added some freshly squeezed lime juice along with some chopped cilantro. Both of my kids ate it; I think they liked the name. And it was a big hit at the party I brought it to.

On any other day, this really was a good combination of flavors. It reminded me how much I like the taste of coconut as well. The research I've done points to coconut possessing more health benefits than previously believed. Coconut oil might be solid at room temperature but it does not contribute to heart disease.

Dead Man's Meatloaf
This next dish is one I make almost every year. I'll let you find your own meatloaf recipe or maybe post one later, but it's more the methodology. I think the picture speaks for itself!

Slightly reminiscent of "Oh No, Mr Bill...." Make sure to squirt the ketchup after it comes out of the oven and allow it to cool slightly so it stays together better.

I hope you have fun with these. Happy Halloween!

Not My Mom's Pot Roast

This is easy. My mom didn't really make pot roast. My memories, growing up in an Italian family on the east coast, were of risotto, bracciole, meatballs and the occasional roast beef. Unfortunately, roasts were not her forte. My dad would always ask her to under cook it "You can put it back in if it's not done but if it's overcooked, it's too late." Funny that my dad who never did more than walk through the kitchen was giving her advice! But, to this day, guess what? I remember what he said and I always check cakes, muffins and roasts before they are done. A great tip.

Sorry for the digression. When I was in college, the training was more classic; sauces, souffles, and sauteing. It wasn't until I moved to New England and worked in health care foodservice that I learned about things like casseroles and other comfort food. Prior to that, I hadn't really cooked like that. I think back then, everyone was trying to make things so gourmet (think salmon with dill sauce and chicken dijon), that they forgot about the basics. I have grown to appreciate the simplicity of the pot roast.

This past year, I was lucky enough to purchase, with some friends, a large amount of grass-fed, no antibiotics, locally raised beef from Markegard Farms. I've been very happy with the quality as well as the flavor and notice there's actually less fat (cows that are not fed grains are generally "thinner"). Normally, less fat in a piece of meat that is usually tough may not taste as good. It was not the case here. The pot roast I cooked last week was simply delicious.

It is the cooking process that really makes the difference. A pot roast is braised which simply means it is cooked with a small amount of liquid while being covered (with an option of browning first). As long as you have the time, this cooking method is so simple and easy; it's hard to not have good results.

Here's a list of some of the cuts of meat that I received which would be perfect for braising (the first four are great for pot roast):
-chuck roast
-rump roast
-boneless cross rib roast
-brisket
-swiss steak
-short ribs
-beef stew
-beef shank

If you are in a store and not sure which is which, don't be afraid to ask. Most of these cuts are in 1.5-3 lb pieces which should yield enough meat for 4-6 people. Once you have the meat, the next thing to do is prep. My suggestion is to do this first thing in the morning and throw it in the crock pot. You can also use a dutch oven, like a Le Creuset pot, and allow it to simmer either on the stove or in the oven.

Before I provide the recipe, I just wanted to go over the methodology. This way, if you want to use other seasonings or liquid, you will understand the process.

1. Season
For the seasoning, you can never go wrong with salt and pepper. After that, it's to taste. I've used paprika, thyme, oregano, rosemary, garlic, cumin and chile powder. Look to see what's in the spice drawer and be creative. Pat the meat dry before you season. If you do this, you'll get a better sear since there will be less water. The searing process adds a lot of flavor. If you're not searing, it's not a big deal.

2. Sear
If you are going to sear the meat, get a big pan and heat it to at least medium, maybe higher. Add some olive or vegetable oil. Place the meat in the pan and don't move it around. Allow it to brown for 2-3 minutes per side. If you are using a crock pot, remove the meat and place in the crock pot. You can then add some water to the pan to get some of the flavors from the "fond" (that's what the brown bits are called in case you didn't know).

If you are cooking in a dutch oven, you definitely should sear the meat.

3. Veggies
Vegetables are a must in my opinion. I like carrots and onions, at a minimum, and I also add celery or turnip. If you want to add peas or potatoes, do this at the end. Actually, if you want to add any vegetable that shouldn't be too mushy, add those at the end. 6 hours of cooking any vegetable may result in great flavor but it's shape will probably be indistinguishable.

4. Adding Liquid
The liquid you use can be anything from water to broth to tomato sauce or even wine or beer. The best thing to do is experiment until you find a good balance of flavors you like. Believe it or not, you only need about 1 cup. I like to use broth bases that I keep in the fridge (it's like having a jar of bouillon). I usually use about 1 tsp of base for every cup of water. If I add anything else, it's just a small amount.

5. Cooking Process-Low and Slow
Once you have added the liquid, let it cook at a low heat for a long time. If you have a crock pot with high and low settings, you can probably cook it on high for about 4-5 hours or on low for 6-8. Check the instructions.

If you are using a dutch oven, bring the pot roast to a boil, lower to a simmer, cover and cook 2-3 hours or until tender. Yes, the downside of a pot roast is that it is not a 30 minute meal. If you plan correctly in the morning, you can have dinner on the table in 10 minutes.

Here is the recipe I used last week. The whole family enjoyed it and went back for seconds. I hope you'll try it.

Not My Mom's Pot Roast

1.5 - 2 lb chuck roast
salt, pepper, garlic powder, rosemary and oregano
1 onion, chopped
2 carrots, peeled and chopped
1-2 celery stalks, chopped
1 cup beef broth
2 Tbl tomato paste (I opened a small can and froze the rest)
3-4 anchovies or 1 tsp anchovy paste
2 Tbl balsamic vinegar
2-3 potatoes, peeled and chopped
1/2-1 cup of frozen peas, slightly thawed

1. Add all ingredients into a crock pot EXCEPT potatoes and peas. Ideally start this process in the morning.
2. Set to high for 4 hours or low for 6 hours.
3. 30 minutes prior to the end of the cooking time add potatoes to pot and stir. Allow to cook for about 20-30 minutes. Add peas 5 minutes before the end of the cooking time.
4. Check meat by using a fork to see how tender it is. If it's not falling apart, cook longer.
5. Serve over polenta or noodles with juice from the pot.

Gluten Free Waffles (and regular too)

I love making waffles for the family; even on the weekdays. I always make extra and put them in the freezer. My almost 3 year old daughter would eat them every day if I let her. She's the one with the gluten sensitivity so I've adapted a favorite recipe just for her. The thing is, these are so good, you'd be hard pressed to be able to tell that these aren't made with white flour.

Making homemade waffles serves other purposes besides a happy tummy. It is much more economical and usually less processed, depending upon the brand you buy. The gluten free variety can cost between $3.25-$3.99 for 6. When you think of the price of flour, milk and eggs, you're spending much less money when you make it yourself.

If you don't have time during the week, take one day on the weekend and make a double batch. I've read (but have not tested) that, when doubling a recipe, you shouldn't increase the baking powder or soda. Supposedly, the chemical reaction does something strange to the batter. You could always make one batch, keeping the ingredients handy, and make the second one right afterward. Or, start with doubling a batch before you make more than that to see if it works.

When making waffles, there are 2 important aspects. Make sure you have some type of acid like buttermilk or yogurt and allow the batter to sit for 5 minutes before making waffles. Once you get the batter down, you can really have fun. Whole grain, banana, pumpkin, chocolate chip, blueberry...make what ever you or your family likes. And although this recipe is gluten free, you could easily substitute any other flour.

Lastly, let's talk equipment. I've had my Cuisinart waffle maker for a number of years now. New, this unit that you see in the picture above, is around $30.00. I have also found that now that it is in a more accessible place (before the remodel, it was tucked away in a hard-to-get-to drawer), I make them at least once every two weeks. Give it a try. I think you'll like the results.

Gluten Free Waffles
makes 7 or 8 6" round waffles

2 1/4 cups of gluten free flour (I use a combination of brown rice, millet, tapioca and garbanzo)
1 Tbl baking powder
1 tsp salt
1 tsp cinnamon
1 1/4 cups buttermilk (see note below to learn how to make your own buttermilk)
3 tablespoons Sucanat (or other natural sweetener)
2 Tbl vegetable oil
2 eggs
1 tsp vanilla

Note: to make 1 cup of buttermilk, place 1 Tbl white vinegar in a glass measuring cup. Add milk, soy milk or rice milk to measure 1 cup. Allow to sit for 5 minutes. If you do this first, you won't have to wait.

1. In a bowl, mix flour, baking powder, salt and cinnamon.

2. In another bowl, combine milk, oil, sucanat, eggs and vanilla. Slowly add dry ingredients to liquid ingredients, whisking together.

3. Allow to rest for 5 minutes before using. Batter will be thin; this makes it easier to pour. I usually use 1/2 cup of batter per waffle. Follow waffle maker instructions.

4. Cool before freezing.

Note: If you want crispier waffles, add more oil and/or cook longer.

Macaroni and Cheese

I know it's very easy to open a box of macaroni and cheese. But I'm here to tell you homemade mac n'cheese can be made easily with minimal effort. Really. When I made this dish for a friend of mine when she came over for dinner with her kids, she said "Wow, my son really likes your macaroni and cheese. He usually doesn't eat this much." He's 13 months old by the way.

Another reason to make your own is economics. Compare the cost of this recipe to a box of macaroni and cheese. You are paying for a lot of packaging. I checked amazon.com and a box of Annies is over $2.00 per box and you still have to add your own butter/milk. Also, the yield of this recipe is larger than a box. It's about keeping key ingredients on hand; that's the trick.

On another, sort of related note, you might remember that for over the last year, I've been battling with my daughter's skin, trying to figure out why she has eczema and trying to control it. She's been gluten-free, dairy-free and a "list of other foods"-free for a long time. I always feel bad for her. She's almost 3 now and literally in the last week, I have noticed an improvement in her skin. I had allowed her to eat something she wasn't supposed to have and did not see any reaction.

Tonight I was out to test the theory, as I have been for the past few days. I decided to make homemade macaroni and cheese with regular pasta. If this didn't throw her skin into itchy-overload, I don't know what would. And I used to make boxed macaroni and cheese. It's not that it's that bad but when you compare it to fresh, well, there is no comparison. The taste and texture are wonderful. But knowing how to make a good bechamel sauce helps as well as how to flavor it. The other trick is the timing so that you can get this meal on the table in almost the same amount of time as opening a box. Here is a quick step-by-step list:

1. Heat water.
2. Make roux while you heat milk.
3. Make white sauce.
4. Cut some veggies.
5. Add pasta to boiling water.
6. Shut heat off of white sauce; add cheese.
7. Add some veggies for the last 2-3 minutes of pasta cooking.
8. Drain pasta/veggies.
9. Stir cheese sauce and add to pasta/veggies (you might have extra sauce)
10. Dive in.

Honestly, once you do this once, you will be amazed at how easy it is. You could even make the cheese sauce in the microwave.

I was a good girl today and actually measured my ingredients. If you know me, you know I want you to cook from your heart and eye ball a recipe. If that's not possible (yet), follow this recipe and get a feel for how much is in 3/4 of a cup of cheese or 1 tablespoon of flour. It makes cooking much easier.

I'll have to report back whether my daughter had a reaction. So far, so good. Sorry I didn't take a picture today. The food was hot and we started eating before I could get the camera out.

I served this tonight with sauteed chicken tenders along with a spinach salad with avocado, toasted pine nuts and strawberries. That's what was hanging around. And you know, I didn't always eat like this. Many of my meals used to include bread, wine, a heavy salad dressing, floured chicken...I've learned to keep things simple and healthy. I keep good ingredients in the fridge and pantry so it's easy...ok, easier.

I hope you will try this and see what the family thinks. Please let me know how it compares to that box of Kraft or even Annies.

Amy's Stove Top Macaroni and Cheese (Mac n'Cheese)
Serves 3-4

1 1/2 - 2 cups of dry pasta
1 Tbl butter or margarine
1 1/2 Tbl flour
1 cup of milk (you can also use plain soy or rice milk)
Sprinkle of nutmeg
1/2 tsp salt
Few grinds of black pepper
Sprinkle of dry mustard and garlic powder
3/4 cup of shredded cheese (I used a combination of cheddar, parmesan and a shredded Italian blend that you might use for pizza)
1 cup of cut broccoli (or 1/2 cup frozen peas or spinach)

1. Heat water in a medium pot on the stove. Make sure to use a cover so that the water boils quickly. Make sure there is at least twice the amount of water as pasta. If you have plenty of water, you do not have to add any oil to the water; it won't stick.
2. While that comes to a boil, place a small pot on the stove. Over medium to medium-low heat, melt butter. Add flour and whisk. This is your roux or thickening agent.
3. While that is cooking, heat milk in a glass measuring cup in the microwave until warm (1 minute works well). After roux has cooked for 2-4 minutes, slowly add milk to roux, stirring. Add spices. Continue to cook until slightly thickened. You might need to raise the temperature slightly.
4. The water should be ready by now. Once it is boiling, add at least 1 tsp of salt. Be careful because the water might spit a bit and burn you when you add the salt. Add pasta and stir. Set timer to 5 minutes.
5. Once white sauce (that's your milk sauce) has thickened slightly, turn off heat. Add cheese mixture and stir. Stir occasionally.
6. Once pasta has been cooking for 5 minutes, add veggies and continue to cook for another 2-3 minutes. Most pasta is done in 8-10 minutes depending upon the shape. Make sure to taste the pasta for doneness before you drain.
7. Once pasta is done, drain and add back to pan. Add cheese and stir to combine. Serve immediately.

Uno, Dos, Tres...Taquito!

When it comes to feeding my kids, I listen to them with a grain of salt. Well, what I mean is that I give them some say when it comes to their meals but I add my own twist to it, to make sure it's healthy. So, that day, while shopping with the 4 1/2 yr old, I asked him what he wanted for dinner. He said, enthusiastically, "Chicken taquitos!".

Sure it would be easy to pick some up from the freezer section but I thought to myself, all I really need is some chicken and corn tortillas. But then, since I was in my new favorite store New Leaf and feeling very inspired, I thought, why not add some black beans and quinoa?

A friend of mine recently asked me "Do your kids eat quinoa?" My answer was "Sometimes." Some times they will just eat it and some times they won't. But I keep exposing it to them.

My idea was that if it's mixed with chicken, black beans, seasoning and some cheese, he might not notice. And it's not that I'm trying to necessarily hide it from him entirely but if he eats it 1) the meal becomes that much more nutritious and 2) he is getting used to that flavor so that when I do serve it, he's more likely to eat it since he's had it before. It's all about strategy. And if for some reason he really didn't like it, I'd pick out the chicken and black beans for him.

When I got home and started preparing the meal, I looked around for more ingredients. I had some frozen spinach and corn as well as some sour cream. I realized the filling needed something to bind it together and the cream would do that as well as provide a nice flavor. The beauty of homemade taquitos is that you can add whatever ingredients you want. You don't like quinoa? Use brown rice. Vegetarian? Omit the chicken and just use more beans. No dairy? Try adding salsa or guacamole to make it moist. It's hard to go wrong. The other tip; make sure you add some oil/fat to the outside of the tortilla to make it crisp.

So now was the moment of truth. When these came out of the oven, nicely browned and crisp, I thought they looked great. But, would the children eat them? The youngest one didn't even look up. She just went for it. When my oldest started eating, he only ate the tortilla and managed to scrape the filling out. But, I didn't make a big deal about it. As we sat and ate, I thought, he is going to be hungry later. For whatever reason, even at 4 1/2, this still works. I offered to feed him. In my book, if a child will eat chicken, black beans, quinoa and spinach by way of me assisting, I have no problem with it. And in the long run, he polished off the whole taquito, quinoa and all.

Here's the recipe. I'll try to remember the best I can but it's hard to make a mistake. Make the filling and make sure it binds. Fill corn tortillas and roll. Bake. Pretty straight forward. I hope you try it and that everyone in the family likes it!







Chicken, Black Bean and Quinoa Taquitos

1 1/2 cups of cooked chicken (I used tenders, cut them up and sauteed them)
1 cup of cooked quinoa
1 can of Trader Joe's cuban black beans
1/2 cup of frozen spinach
1/2 cup of frozen corn*
1/4 cup of sour cream
1/2 cup shredded cheddar cheese
Cumin, coriander, salt and pepper
Corn tortillas
Non-stick spray or vegetable oil

*Note-Since the quinoa was hot, I added the frozen veggies to the mixture and they defrosted on their own.

1. Preheat oven to 400 degrees.
2. Mix all ingredients except last two. Set aside.
3. Warm tortillas so they are more flexible. This can be done in a pan with oil, by wrapping in foil and placing in oven or wrapping in wet paper towels and microwaving for 30-60 seconds until soft.
4. Place a few tablespoons of filling in the middle of the tortilla. Roll up like a burrito and place seam side down in a pan, sprayed with non-stick spray or rubbed with oil. Once your pan is filled with taquitos, spray the top with non-stick spray or rub with additional oil to make sure the outside gets crisp.
5. Place in oven and bake until golden brown about 20-25 minutes. Cool slightly before serving.

Bean and Grain Crock Pot Soup

Some times when I food shop, I have to admit I just buy with my eyes (good marketing on someone's part). I'm trying to be better about using what is in the pantry even though it's against my Italian heritage not to have enough food stocked up for 6 months.

When I saw this bean and grain soup mix, I had to have it. There were lentils and barley and kidney beans, black beans, rice...you name it. So colorful and it just had HEALTHY written all over it. Well, not really but you know what I mean. So it went in the pantry, waiting for it's debut.

Friends were coming for dinner who are vegetarian and this seemed like a great reason to make this soup. Here's the trick; the soup mix contained both hard beans (like kidney and garbanzo) as well as barley and lentils. Each of these has different cooking times so I was a little worried how it would turn out. On top of that, I had plans during the day which meant it would be challenging to figure out how to cook this.

Then it hit me; the crock pot! I sort of felt like Doc from Back to the Future; ok, I watched it recently so it was on my mind. If my calculations were correct, this would work! My idea was to cook it at on high heat at first and then keep it on warm for a few hours to replicate the quick cooking. Long story short, it worked and I didn't even need the flux capacitor. The soup was delicious and the perfect consistency.

The trick is to saute and season the veggies first, add to the crock pot with plenty of water or broth and make sure it boils for at least an hour. This could be the perfect greeting after a long day at work. And make sure to have some pesto around to top it with (see the prior post) along with some good quality olive oil and freshly grated Italian cheese.

Crock Pot Soup

1 medium onion, chopped
1-2 carrots, peeled and chopped
1-2 celery stalks, chopped
Olive oil for cooking
Other veggies like broccoli, zucchini, peppers, etc, chopped
Seasoning like pepper, thyme, oregano, garlic
1 qt of stock (vegetable or chicken) or water
1 can of diced tomatoes with juice plus 1 can of water
1 cup of bean and grain soup mix (or just uncooked beans like white or kidney)
Optional: 1 bunch of kale or spinach, washed and roughly chopped (or you can use frozen chopped spinach)
Optional: 1/2 cup of uncooked pasta or 1 cup cooked

1. Heat a large saute pan to medium. Add oil and then veggies along with seasoning. I usually start with the onions and while those cook, I chop the carrots. While those cook, I chop the celery, etc. I save the softer veggies like zucchini for last. The sauteing brings out such delicious flavors; I don't like to skip this step. However, you can make the soup by just putting everything in the crock pot.

2. In a crock pot, add the broth, can of tomatoes plus the water (this also helps to get the rest of the tomato out of the can so you get a better yield from the can), cooked veggies and bean/grain soup mix. Set to High for 2 to 2 1/2 hours and make sure the soup is on at least Warm for another 2-3 hrs.

3. When the cooking time is completed (or when you walk through the door), check the beans for hardness. If necessary, turn crock pot back to high to cook longer. Add more water if necessary.

4. About 30-60 minutes before you want to eat, raise temperature on the crock pot to High. Add rinsed kale or spinach and allow to cook. When the soup is simmering, add pasta. Or, if you have some cooked pasta in the fridge, you can also use that. Make sure kale or spinach and pasta is tender before serving. Taste for seasoning and add salt if necessary.

5. Top with good quality olive oil, some freshly grated cheese and pesto if you have it. This is delicious served with some homemade wheat bread (look for that recipe soon!).