Author: dave

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recipes

Poblano, Corn, and Potato Soup

Poblano, Corn, and Potato Soup
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Ingredients
  • 2 poblano peppers
  • 6 slices bacon, chopped
  • 2 leeks, white and light green parts only, cut in half then thinly sliced
  • salt and pepper
  • 2 cloves garlic, minced
  • 1 medium-sized potato, peeled then chopped into ½" dice (about 1 cup)
  • 2 cups gluten-free chicken broth
  • 2 cups milk (I used unsweetened almond milk but would recommend 2% if using cow's milk,) divided
  • 1 cup sweet corn, fresh or frozen
  • 2 Tablespoons gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
  • fresh chopped cilantro, for garnish (optional)
Instructions
  1. Preheat oven to 425 degrees. Lightly rub poblano peppers with extra virgin olive oil then place on a foil-lined baking sheet. Roast for 20 minutes, flipping halfway through then transfer peppers to a large ziplock bag to steam. Once cool enough to handle, peel off skin, remove stem and seeds, and then chop (can be done ahead of time.)
  2. Meanwhile, crisp bacon in a large soup pot over medium heat. Remove to a paper towel lined plate to drain, reserving 2 Tablespoons bacon grease in the pot. Add leeks, season with salt and pepper, and then saute until tender and caramelized, 5-7 minutes. Add garlic then saute until fragrant, 30 seconds. Add potatoes and peppers into the pot then stir to coat.
  3. Whisk flour and ½ cup milk together in a small dish then set aside. Add remaining milk and chicken broth to the pot, season with salt and tons of cracked black pepper, then turn heat to medium-high to bring soup to a bubble, stirring frequently. Turn heat back down to medium then simmer until the potatoes are softened, 5 minutes. Stream in milk and flour mixture while stirring then continue to simmer until soup is slightly thickened, 5 minutes.
  4. Add cooked bacon and sweet corn to the pot then simmer until corn is warmed through. Taste then add more salt and pepper if necessary, ladle into bowls, and then serve sprinkled with fresh cilantro, if desired.
Categories
condiments gluten free recipes

Salsa Verde

Salsa Verde
Recipe type: Condiment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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So much better than store bought, and so cheap and simple! Works great on enchiladas.
Ingredients
  • 1 pound tomatillos, husked (about 8)
  • ½ cup finely chopped onion (180g)
  • 1 teaspoon minced garlic
  • 1 serrano chile pepper, minced
  • 2 tablespoons chopped cilantro (2g)
  • 1 tablespoon chopped fresh oregano (Mexican oregano if you have it)
  • ½ teaspoon ground cumin
  • 1½ teaspoons salt, or to taste
  • 1 cup water
Instructions
  1. Roast tomatillos in a pan or in the oven until they're slightly charred and soft.
  2. Blend with onion, garlic, and chile pepper in a blender or food processor until smooth.
  3. Pour into a saucepan and add cilantro, oregano, cumin, salt, and water.
  4. Bring to a boil on high, then reduce heat and simmer for 10 to 15 minutes.

 

Categories
gluten free recipes

Butternut Squash and Feta Quesadillas

Butternut Squash and Feta Quesadillas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 1-lb butternut squash, peeled, seeded and cut into 1" cubes
  • 1 jalapeño, seeds and membrane removed, finely chopped
  • 1 dried cayenne pepper (optional)
  • 4 flour tortillas
  • 4 oz sheep's milk feta, crumbled
  • ¼ cup cilantro, chopped
  • sea salt and black pepper
  • vegetable oil
Instructions
  1. Boil a big pot of salted water and add cubed butternut squash. Boil until tender, about 10 minutes. Drain and cool slightly, then puree in food processor.
  2. Add jalapeño to pureed butternut squash, then add salt and pepper to taste. If you like more heat, add a finely diced dried cayenne pepper to the mixture.
  3. Spread butternut puree on a tortilla, then sprinkle cheese and cilantro. Use second tortilla to make a top for the quesadilla.
  4. Heat oil in large skillet over medium high. Add quesadilla and cook until browned, then flip over and repeat.
  5. Garnish with more cilantro and serve immediately.

 

Categories
condiments recipes

Smokey Dave’s Horseradish

Smokey Dave's Horseradish
Recipe type: Condiment
Prep time: 
Total time: 
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Delicious and spicy and so fresh it just pinched me.
Ingredients
  • 1 cup fresh horseradish root, peeled and chopped
  • 3 Tbl vinegar
  • ½ tsp salt
  • 4+ T water
  • dash of chipotle flakes (optional)
Instructions
  1. Peel horseradish root and chop into chunks
  2. Outside or in a well-vented area: puree horseradish in food processor until finely chopped
  3. Wait 3 minutes then add vinegar and salt (and chipotle flakes if desired), puree some more
  4. Add water and blend until it has a creamy consistency
  5. (Note: Adding the vinegar at the 3 minute mark locks in peak spice)

 

Categories
recipes

Grilled vegetables with chipotle dressing

Grilled vegetables with chipotle dressing
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • ¼ cup orange juice
  • 1 tablespoon finely chopped canned chipotle chilies
  • 1 teaspoon ground cumin
  • ⅓ cup olive oil
  • 3 plum tomatoes, quartered lengthwise
  • 1 medium zucchini, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 medium-size yellow crookneck squash, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 Japanese eggplant, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 red onion, cut into ⅓-inch-thick slices
  • 1 chayote squash, peeled, cored, cut into 12 wedges
Instructions
  1. Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
  2. Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with ¼ cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
  3. Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.

 

Categories
recipes

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork
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As much as I loved pulled pork from the smoker, it's a whole lot easier to make it in the slow cooker and it still comes out delicious.
Ingredients
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 boneless or bone-in pork shoulder (aka pork butt), about 5 lbs
  • 2 cups barbecue sauce (optional)
Instructions
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add ¼ cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

 

Categories
recipes

Blueberry Cheese Muffins

Blueberry Cheese Muffins
 
by: 
Nutrition Information
  • Serves: 12
  • Serving size: 117g
  • Calories: 280
  • Fat: 9g
  • Saturated fat: 5g
  • Trans fat: 0
  • Carbohydrates: 42g
  • Sugar: 16g
  • Sodium: 175mg
  • Fiber: 1.5g
  • Protein: 8g
  • Cholesterol: 63mg
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
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Ingredients
Dry:
  • 1-1/2 cups whole wheat flour
  • 1-1/2 cups unbleached white flour
  • 1 TBL baking powder
  • ¼ tsp salt
Wet:
  • ¾ cup sugar
  • 3 eggs
  • 1 cup milk (or buttermilk)
  • 1 tsp vanilla extract
  • ¾ stick butter at room temperature (if it's cold, microwave 5 seconds on each side to soften)
Other:
  • 2 cups frozen blueberries
  • 1 cup grated mozzarella, Vermont ceddar, or other cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Beat butter until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time. Stir in baking powder and salt.
  3. Mash half of the blueberries and stir them in, along with the grated cheese. Stir in the whole wheat flour. Stir in ½ the milk. Stir in the white flour. Stir in the rest of the milk. Stir in the remaining blueberries.
  4. The batter will be very moist, like a pancake batter (wonder what kind of pancakes this would make?). Pour it into the muffin tins and bake for 30-40 minutes.
Categories
condiments gluten free recipes

Smokey Dave’s BBQ Sauce

Smokey Dave's BBQ Sauce
Nutrition Information
  • Serves: 48
  • Serving size: 1 oz
  • Calories: 36
  • Carbohydrates: 8.4g
  • Sugar: 7g
  • Sodium: 169mg
Recipe type: Condiment
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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Lip smackin' sauce for ribs, chicken, everything.
Ingredients
  • 1 large can tomato sauce
  • ¼ cup honey
  • ½ cup red wine (old is fine, white is fine)
  • ¾ cup apple cider vinegar
  • ½ cup molasses
  • ½ tsp garlic powder
  • 1 tsp chipotle flakes
  • 1 tsp paprika
  • ½ tsp celery seed
  • ¼ tsp cinnamon
  • ½ tsp cayenne pepper (optional if you want it Hot)
  • 1 tsp salt
  • 1 tsp coursely ground black pepper
Instructions
  1. Whisk together the liquid ingredients and brown sugar in a large saucepan over medium high heat. Add the remaining ingredients and stir until it starts bubbling. Reduce heat and simmer for 20 minutes or more until it's reached the desired thickness.
Categories
gluten free recipes

Flourless Chocolate Espresso Cake with Raspberry Sauce

Flourless Chocolate Espresso Cake with Raspberry Sauce
 
by: 
Recipe type: Dessert
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Ingredients
Cake
  • 12 oz semisweet chocolate, chopped coarsely
  • 4 oz unsweetened chocolate
  • 1# unsalted butter, in chunks
  • 1 cup espresso, or 1T instant espresso in 1c water
  • 1 cup packed golden brown sugar
  • 8 eggs beaten
Sauce
  • 3 10oz packages frozen rasberries in syrup, or fresh
Instructions
  1. FOR SAUCE (optional) : puree raspberries and syrup, strain or not according to your preference. Store in the fridge until ready to use.
  2. FOR CAKE: preheat to 350 degrees F. Line the bottom of a 9" diameter cake pan with 2" high sides with parchment paper cut to the traced out bottom. Cover parchment and sides with a thin layer of butter from the remnants of a stick of butter's wrapper.
  3. Place all chocolate in a large bowl. Bring butter, espresso and sugar to a boil in a saucepan, or over a double boiler. Stir until butter and sugar have dissolved.
  4. Add butter mixture over the chocolate, whisk until smooth. Let cool a minute before whisking in the eggies.
  5. Pour the batter into your pan. You can put this into the oven just as it is and keep a close eye on it, to make sure it doesn't get over done. The REAL directions say to cook it in a roasting pan with a water bath. This to me is both dicey, as I am clumsy enough to get the water in the cake every time. Also, I can never seem to find a roasting pan big enough to both fit the cake pan, and also high enough to fit two inches of hot water. Do whichever you want, but I promise it will still work without the water bath.
  6. To know when it's done, stick a knife in the middle and when it comes out just a little cakey, it should be done. Also, if you jiggle the cake and it wiggles slightly in the middle, that's perfect. Take the cake out and stick it in the snow for an hour or two, or put it in the fridge until its quite cool, or overnight. Serve with the sauce if you want, or experiment with ganache!
Categories
recipes

Julie’s Granola

Julie's Granola
 
by: 
Nutrition Information
  • Serves: 30
  • Serving size: 4 oz
Cuisine: breakfast, snack
Prep time: 
Cook time: 
Total time: 
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This kept Julie going while she hiked the AT. Makes over 3 pounds.
Ingredients
Dry:
  • 5 cups gluten free organic oats
  • ¼ cup flax seed
  • 1-1/2 cups shredded coconut
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • ¾ cup slivered almonds
  • ¾ cup other nuts (pecans or cashews or hazelnuts, whatever you have)
  • ½ cup pumpkin seeds (optional)
Wet:
  • ½ cup honey (raw Vermont honey is best of course)
  • ⅓ cup oil
  • ¼ cup maple syrup (VT grade B)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla
Fruit:
  • 1 cups dried fruit (raisins, dried cranberries, dates, or even candied ginger)
Instructions
  1. Preheat oven to 350°
  2. Combine all dry ingredients in a large bowl
  3. Heat wet ingredients in a sauce pan until mixed, but do not boil
  4. Add wet ingredients to dry, stir until well mixed
  5. Spread in a thin layer on five 13x9 jelly roll pans
  6. Bake 45 minutes, stirring occasionally
  7. Cool then add dry fruit
Notes
Lately I've been mixing the granola without nuts, then dividing it into 2 or 3 bowls and adding different nuts to each smaller batch. Later I can also add different fruits to different batches also. Some possibilities: cashew-raisin, hazelnut-cranberry, cashew-ginger.