Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
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North African Harissa Turkey and Butternut Squash Stew Gluten Free
2 tsp olive oil 1-1/4 lb lean ground turkey 1 large onion, diced 2 cloves garlic, minced 4 cups cubed butternut squash 1 tsp ground cumin 1/2 tsp turmeric 1/2 tsp coriander 1 Tbsp harissa (this will be very spicy; for a less spicy dish, start with 1 tsp harissa and add more to taste) 1 cup chicken stock (homemade or low-sodium store-bought), or water Kosher salt and fresh black pepper, to taste 3 Tbsp chopped fresh flat-leaf parsley, plus extra for garnish 1 tsp cornstarch mixed with 2 tsp water 4 cups cooked brown rice
In a large, deep nonstick skillet, heat the oil. Over low-medium heat, sauté the turkey until it's no longer pink. Add the onions and garlic, and cook for 2 minutes, until the onions are translucent.
Stir in the squash, cover the pot, and cook for 1 minute. Then add the cumin, turmeric, coriander and harissa. Mix everything together, and sauté for 2 minutes.
Pour in the chicken stock or water. Bring to a simmer, then reduce the heat to low, cover the pan, and cook for 15 minutes until the squash is cooked.
Taste, and season to your liking with salt and plenty of black pepper. Fold in the parsley.
With the liquid in the pan at a simmer, pour in the cornstarch mixture, and stir to combine. The liquid will thicken slightly.
Portion the cooked rice into individual bowls, and top with the turkey and squash. Garnish with additional chopped parsley, and serve hot.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…