I had a lot of sweet potato casserole left over from Thanksgiving. I didn’t want to just throw them away, so I put them to use in these muffins (and some pancakes). Ingredients: 2 cups leftover sweet potato casserole – ok to use the pecan topping 1 pkg Bob’s Red Mill GF Vanilla Cake Mix…
Category: Dairy-Free
Chickpea Stew with Spanish Chorizo
Make ahead….the longer this sits, the better the flavors! Ingredients: 4 cups chicken broth 2 (14 1/2-oz) cans chickpease (garbanzo beans), rinsed and drained 1/2 tsp thyme 1 bay leaf 2 tbsp safflower oil (or other high heat oil) 4 oz diced pancetta (if you can find thick-cut pancetta, thick bacon ends work well, too)…
Chicken Tagine with Fennel & Olives
I thawed chicken thighs for dinner today and it wasn’t until this afternoon that I even thought of what to do with them. I HATE cooking when I don’t have a plan to make something specific! But, I do enjoy cooking when I know exactly what I’m going to make to eat! You would think…
Slow Cooked Pork Shank with Gremolata (Stinco)
I got fresh pork shanks with my pig order this year. It’s not something you typically find in the grocery store…most shanks are smoked to make ham. Since I had used fresh shanks before, I went online to see what I could do with them. I found a wonderful recipe from Italian Food Forever. Pork…
Kale with Ras el Hanut
I love kale, but it can sometimes be boring doing it the same way all the time. So, I decided to make it using my Ras el Hanut seasonings I made last week. We loved them! So much so, that I plan to make them with lamb on Christmas eve. Ingredients: 3-4 bunches kale (used…
Ras el Hanut
Ras el Hanut is a Moroccan spice blend and translates as “top of the shop.” This means the best of what the spice merchant has to offer. All Moroccan women have their own special recipe for this that they pass down through the generations. Use this spice to season vegetables or in tagines. Whole Spices…
Red Charmoula
Charmoula is a sauce that’s used in a lot of Moroccan cuisine. Use it to marinage chicken, lamb, fish, etc. It can also be added to a recipe. You can store it in your refrigerator for up to two weeks. Ingredients: 1 tbsp kosher salt 1 tbsp sweet paprika 1 tsp smoked paprika 1 tsp…
Grilled Chicken with Pickled Blueberries
I made this recipe, from Sunset Magazine, as a summer time/hot weather meal when my in-laws were over for dinner. I wasn’t sure how my husband would like it, since he rarely likes fruit with his meats. Everyone raved about this recipe! Best, is that it’s gluten-free and dairy-free, which addresses the issues we have…
Roasted Monkfish with Saffron Tomato Sauce and Celeric Mash
This recipe was found on Epicurious. I had some monkfish in my freezer, but didn’t know what to do with it. It was really, really good! I didn’t have to substitute any of the ingredients, which is always a plus. Sauce: 20 cherry tomatoes, halved 1/2 cup fresh basil leaves 1 tablespoon extra-virgin olive oil…
Jambalaya
This recipe was given to me by a friend from Louisiana. It’s a Creole version of Jambalaya (the Cajun version doesn’t have tomatoes). The recipe below fills a large roasting pan and is perfect for pot-lucks and backyard barbecues since it’s gluten and dairy-free. Prep takes a while, so give yourself at least 2 hours before…