One Frugal Foodie

Don’t Pinch My Blog, I’ve Got a Green Recipe!

Posted by alisa on March 17, 2010 | 13 Comments

As mentioned in my last post, we are on week one of our first CSA. It was like Christmas pulling out one surprise veggie after another … until I got to the final item, the lump of coal at the bottom. “What’s this?” I said. It didn’t quite look like kale or chard, but similar. I went to the inventory sheet and my fears were realized – collard greens.

My first and only experience with collard greens was purchasing them in a bag on sale at a mega-grocer about seven years ago. Terrible, terrible, terrible. But determined to polish off that entire CSA box and give every veggie a fair trial, I headed to one of my favorite healthy cookbooks, Whole Life Nutrition. I was confident that Alissa (gotta love her name) would have a recipe to turn those greens into something good. In fact, she had two. One was for Apple-Spiced Collard Greens, which sounded rather tasty, but I didn’t have any apple juice on hand. The second was for Collard Green and Hummus Roll-ups. Now hummus, that is something I almost always have on hand!

My version is more of a guide / idea than a recipe, but let me tell you, it really worked to turn those nice big collard leaves (perfectly flat and excellent to work with, unlike kale or stiff chard leaves) into a tasty large snack or small meal – however you view it. And I realize Collard Greens don’t exactly shout “St. Patrick’s Day,” but hey, they are GREEN!

Now it is quite possible that there will be more of these collard greens in today’s CSA box, so please do tell … Do you have any ideas or favorite recipes for using Collard Greens?

Collard Green and Hummus Mini-Wraps

Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Wheat-Free, Nut-Free, Soy-Free, Sugar-Free, and optionally Vegan.

• Collard Green Leaves, nice full healthy ones
• Hummus, your flavor of choice
• Carrots, for shredding
• Avocado, sliced (optional – I didn’t have any)
• Leftover Chicken (optional – omit for a vegan option)
• Olives (optional – my hummus was kalamata olive hummus so I could resist)
• Other Veggie Toppings of Choice (go wild!)

Lay the leaves flat, and cut them in half, carefully cutting out that thick stem. Spread each leaf half with your favorite hummus (I was using an olive hummus, hence the darker color), and sprinkle with grated or shredded carrot.

Okay, get ready, this is my first ever step by step photo – except it is just one step …

Now, simply roll them up tight for a very light snack (I did this once, and they were tasty just like this!), or top them with your choice of toppings. The second time I made them I had some leftover chicken and olives, so I went with this, which made thicker rolls.

Yields as many as you like

Happy St. Patrick’s Day!

Creamy Green Garlic Soup

Posted by alisa on March 15, 2010 | 15 Comments

This recipe is an ever so slight detour from my ususal “grocery store” fare (though regular garlic can be used, as noted), because I have at last joined the CSA world! Last week I got my very first ever CSA veggie box. Now that we live reasonably close to some of those great California farms, and since all of you wonderful food bloggers have introduced me to this concept, I had to join up. I was actually on the waiting list for Mountain Bounty Farm (who delivers to the Tahoe area), and was able to cut in mid-season.

I must say, I am not the least bit disappointed! A close friend splits a share with another friend, and she thought I was insane getting a whole share for just myself and my husband. But, I think she underestimated 1) my twisted love for vegetables and 2) how much food bloggers relish quality, organic goods. Lets just say, I have had no problem polishing off the entire box, and have still picked up some other veggies at the market this past week.

Since I was new to a few ingredients, like green garlic, I have been trying to stick to recipes with few ingredients, so that I can really taste what these veggies are all about. Green garlic is interesting, as it is the immature version of the bulb garlic we buy at the grocery store. It is milder, and to me it did have a “green” taste. It did seem to be a cross (in both looks and flavor) between large green onions / spring onions and mature garlic.

This is really just a very basic creamy potato soup made with green garlic. You could easily sub in a few cloves of regular garlic, or even a bulb of roasted garlic for a different, but delicious variation. Actually, I think if I were to choose, I would try this soup next with roasted garlic, but the green garlic was a nice variation that was a touch sweeter and had that “cold-kicking” garlic essence that I was craving after a big snowstorm hit.

Creamy Green Garlic Soup

Cheap russets or baking potatotes are the best for soups like this due to their high starch content. Yukons have a medium starch content and will also work well, while adding a touch of their “buttery” feel. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and optionally Vegan / Vegetarian.

• 2 Tablespoons Olive Oil or Dairy-Free Margarine (I used olive oil)
• 1 Medium Onion, diced (about 1-1/4 cups)
• 1/2 lb Green Garlic or 3 bulbs, thinly sliced and cut in half (I used the whites, pink, and part way up the green) – can sub 2 to 4 minced medium garlic cloves
• 1/2 lb Yukon Gold or Russet Potatoes, cut into 1/2-inch cubes (I didn’t peel)
• 1/2 Teaspoon Salt, plus more to taste (I used 1 teaspoon total)
• 1 Quart Vegetable or Chicken Broth (I used Pacific Foods Free Range Chicken Broth)
• Fresh Ground Black Pepper, to taste
• 1/2 to 1 Tablespoon Dairy-Free Margarine (optional)

Heat the oil or margarine in a stockpot over medium heat. Add the onions and saute for 3 to 5 minutes, or until they begin to soften and become translucent.

Add the garlic, potatoes, and 1/2 teaspoon of salt, and saute for another 5 minutes – keeping things moving. If the pan dries out, splash in a wee bit of the broth to keep the ingredients from sticking.

Add the broth and bring the soup to a boil. Cover and reduce the heat to medium-low, allowing the soup to simmer for about 20 minutes, or until the potatoes are nice and tender.

Using an immersion blender, or in two batches in a regular blender, puree the soup (garlic, onions, potatoes and all) until it is nice and smooth. I did it in my blender, allowing each batch to spin for a couple of minutes. Use caution when you turn the blender on, making sure you have a firm hand on the lid to ensure that no hot soup escapes. Trust me, that is never fun!

Return the soup to your pot and season with additional salt and freshly ground black pepper to taste. As noted, I used a fair bit of salt, because I was craving it, but go for what you like best. If you have some miso on hand, I might try mixing in some of this for a different flavor variation instead of the extra salt.

If desired, serve with 1/2 teaspoon to 1 teaspoon of margarine swirled in to each bowl.

Yields 3 light lunches

Dairy-Free, Soy-Free Pumpkin Pie Perfection

Posted by alisa on November 5, 2009 | 31 Comments

Was that dairy-free AND soy-free I said? Yes, I just couldn’t bear another tofu pumpkin pie recipe, so this year I went for a soy-free version that is oh so easy and delicious. Even better, both the filling and the crust use everyday pantry ingredients. Okay, hopefully you don’t keep eggs in your pantry, but you get the idea.

Speaking of eggs, I did attempt to make this pie egg-free / vegan using Bryanna’s recipe as a guide, but no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, some good ol’ Ener-G eggs may do the trick. I have never used them, so I can’t vouch, but if you want a tofu-free, egg-free pumpkin pie, it may be worth a test!

If you do use eggs in baking, I can attest that this pumpkin pie recipe is a definite winner. It tastes fantastic and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling …

Dairy-Free, Soy-Free Pumpkin Pie

This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free. See my notes above on egg-free / vegan.

• 1/2 Cup Brown Sugar, firmly packed
• 1/4 Cup White Sugar
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Nutmeg or Allspice
• 1/4 Teaspoon Ground Cloves
• 1/2 Teaspoon Salt
• 2 Large Eggs
• 1 15-ounce Can Pumpkin Puree
• 1 Teaspoon Vanilla Extract
• 1 Cup Regular Coconut Milk
• 1 Unbaked Pie Shell  (see below for my regular or whole wheat recipe, or for a gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools. 

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

Easy Peasy Pie Crust

• 1-1/2 Cups All-Purpose or Whole Wheat Pastry Flour (I used ww pastry flour, and it was still excellent)
• 1-1/2 Teaspoons Sugar
• 1/2 Teaspoon Salt
• 6 Tablespoons Grapeseed or Vegetable Oil
• 3 Tablespoons Cold Water

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

Yields 8 dee-licious slices

Blog Events: I am very excited to be submitting this post/recipe to the Holiday Food Fest – Fall Dessert edition at Hoosier Homemade.

Hoki-Dokie Oven “Fried” Fish Filets

Posted by alisa on November 3, 2009 | 8 Comments

As promised, I have some delicious recipes for using the cereal in my U.S. Mills Organic Breakfast Giveaway (see that post to enter to win now).

This particular recipe was a huge hit after a series of fish fillet bombs. For some reason (whether it be frost-bitten fish or questionable recipe), every piece of mahi or salmon I made was coming out too dry, too chewy, or too bland.

But the combination of this popular New Zealand fish (that I stumbled upon at my local grocer) and this easy cooking method left us with wonderfully flavorful and flaky fish. Even my husband, who only likes his fish raw, proclaimed it was “Excellent!”

Of course, cod, halibut, or other firm white fish will work beautifully in this recipe should hoki not be available to you.

Hoki-Dokie Oven “Fried” Fish Fillets

This recipe is Dairy-Free, Nut-Free, Soy-Free, Sugar-Free, Low Fat, and optionally Gluten-Free. Did I mention it is positively delicious too?

• 10 Ounces Fish Fillets (I used Hoki, but any thin white fish filet should work well)
• 1 Tablespon Dairy-Free Margarine (I used Earth Balance Soy-Free)
• 1/4 to 1/3 Cup All-Purpose, Whole Wheat, Spelt, Chickpea, or other Gluten-Free Flour (I actually used oat flour – oats ground in my spice grinder to a powder)
• 1 Egg
• 1 Cup Cornflakes, crushed or whizzed into crumbs (I used Erewhon Organic Corn Flakes)
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Pepper (black or white)
• 1/8 Teaspoon Garlic Powder

Preheat your oven to 400ºF.

Baste both sides of your fish fillets with the margarine, and sprinkle them with the flour until lightly coated.

Beat the egg in a shallow dish, and briefly set it aside.

Combine the corn flakes and all of the remaining ingredients (I actually combined the flakes and spices / salt in my spice grinder and gave them a few good pulses to turn the corn flakes into crumbs and combine everything), and place them in a large zip-top baggie.

Dredge one of the fish fillets through the egg (both sides), place it in the zip-top baggie and give it a good shake to coat, remove and place it on a baking sheet. Repeat with remaining fillets.

Bake for 10 to 12 minutes, depending on the thickness of the filets. You may opt to flip them midway, but mine worked well without the flip.

Yields 2 healthy “fried” entrees

Random Bites of Autumn Deliciousness

Posted by alisa on October 30, 2009 | 16 Comments

I haven’t created many unique and stellar recipes this past week … in fact, since we have been quite busy, I have been enjoying simplicity a bit. Don’t worry, this isn’t just a “what I ate” post. Think of it like a collection of mini recipes.

Lunch all week has been two poached eggs atop whatever vegetables need to be eaten most urgently. But, I did fit in a “new to me” veggie. What could that be nestled in that pile of cabbage? …

Why kabocha squash of course! I finally gave into the food bloggie peer pressure (and the fact that organic kabochas were on for $.49 a pound!). Since I was a kabocha virgin, I didn’t experiment, I used this tested recipe for Japanese Style Simmered Sweet Kabocha. I didn’t have dashi, so I just used water, and it still came out delicious! The only thing I couldn’t figure out was if I was supposed to cover the pan as it cooked. I did, and ended up with tons of liquid left, so if you try it, don’t cover. I ate the squash skin and all (my first time for that too!) and it was wonderful.

For some reason, I was obsessed with making a Pumpkin Pecan Pie Spread for our morning rice cakes. After three mornings of trials, I was satisfied, but never did get what I would call perfection. Nonetheless, since the husband was getting a bit burnt out on pumpkin, I called it a day. Here is where I left off …

• 2 Tablespoons Pecan Butter (I used some Artisana I was trialing, but you can also make your own)
• 1/4 Cup Pumpkin Puree
• 1 to 2 Tablespoons Maple Syrup (I took the middle ground with 1-1/2)
• ½ Teaspoon Pumpkin Pie Spice
• Generous Pinch of Salt
• Protein Powder (optional)

In a small bowl, whip it all together. If desired, stir in protein powder to your desired taste and consistency. I like to add a little egg protein powder; it also thickens it up a bit.

This spread really is so simple that you could easily customize it to your tastes by tweaking an ingredient or two, or even simply subbing the maple syrup for your sweetener of choice. This yielded enough for four rice cakes, two each, perfect!

Now, for my sweet treats of the week, I seemed to have a bit of a graham cracker obsession … cinnamon graham crackers to be specific …

This is nothing more than a cinnamon graham topped with lusciously creamy cashew butter (seriously, this stuff is like frosting!) and semi-sweet chocolate chips. Mmmm.

But the following may have even topped that one …

Maple-Pecan Graham-wiches

• 1 Tablespoon Pecan Butter (would probably be awesome with any nut butter!)
• 1/2 Tablespoon Maple Syrup
• 1 Teaspoon Coconut Oil or Coconut Butter, melted
• 2 Whole Cinnamon Graham Crackers (each broken in half, so you have four squares)

Combine the nut butter, maple, and coconut oil or butter in a small dish. Refrigerate it for just a few, allowing it to thicken just a bit as the coconut oil cools and solidifies. Top two cinnamon grahams (cinnamon-side up) with the butter, top with remaining graham. Enjoy the oozing goodness.

If you don’t like messy sandwiches, try this snack open faced.

Hopefully you have found some delicious inspiration amongst this haphazard post! I have just a few quick shout-outs to end with.

• Thank you to All Access Pass to Jack for the Lemonade Award. I will have to pass this on very soon!
• Zesty is having another blog makeover giveaway! I want to win so bad that I am telling you all to enter just to get myself one more entry. Logical?
• I have another big giveaway coming up too. Stay tuned, it will be up in just a couple of days! (I have to go write it up now).

Oh yes, and Happy Halloween!!

Acorn Squash with Sweet Sage “Butter”

Posted by alisa on October 24, 2009 | 19 Comments

I have been so impressed with how well our herb plant not only survived the move, but also how much it is thriving, even in this cooler climate. Must be all of the great sun it is getting in our very bright new (to us) kitchen.

I have found good use for the basil and parsley with some regularity, but until yesterday, I hadn’t found a good recipe for the sage. My husband is okay with sage in light moderation, but I have to use caution, lest he be overwhelmed (I am an herb- and spice-aholic). So it took me some time to be inspired by a sage-including recipe that we would both enjoy.

This one definitely fit the bill, and it also gave me another opportunity to test out the new Earth Balance soy-free margarine (all natural – none of those nasty trans fats!). If dairy works in your household, butter can of course be utilized, but all of you dairy-freers and vegans out there will be happy to know that the Earth Balance was excellent as a “browned butter.”

Though I typically roast squash for that caramelization effect, I must admit that this cooking method worked fabulously. It was almost like a steaming technique that locked in the natural flavor. Try it!

Acorn Squash with Sweet Sage “Butter”

Recipe adapted from Recipezaar. This recipe is Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, and optionally Vegan.

• 1 Acorn Squash (medium-sized), cut in half lenthwise and seeded
• 2 Tablespoons Dairy-Free Margarine (I used Earth Balance soy-free, but you could also sub in coconut oil and a pinch of salt)
• 1 Tablespoon Honey (agave nectar, brown sugar, or maple syrup should also go nicely)
• 1 to 1-1/2 Teaspoons Fresh Sage, minced

Preheat your oven to350°F.

Place the prepared squash cut side down on a baking sheet or in a bakng dish. Bake for 45 minutes, or until tender. Keep in mind, if you leave it cut side down after removing it from the oven, it will continue to soften and cook a bit.

While the squash is baking, place the margarine in a small saucepan over medium-low to medium heat. Stir (not constantly, but with regularity) and cook until it just begins to brown, but do not let it burn (took about 10 minutes for me - You can also see these more detailed instructions for browning butter)

Remove the margarine from the heat and stir in the honey (or other sweetener) and sage. Allow the flavors to sit and meld while your squash cools for a few.

Cut each squash half into quarters (this is how I like to serve it), and evenly spoon the sweet sage butter into the squash sections and serve.

Note: I like to make cuts in the middle of each squash section, allowing the butter to seep in. You can also smash it in for some tasty mashed squash.

Another Note: I served this for lunch with simple baked chicken breasts. Slopping up any honey-sage-butter that had drizzled onto my plate with the chicken was really yummy too.

Yields 2 squashy servings

Blog Events: I submitted this recipe to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

Cauliflower “Risotto” (Grain-Free AND Dairy-Free)

Posted by alisa on October 20, 2009 | 26 Comments

Recently, I stumbled across the idea of Cauliflower “Rice” on a Paleo / Primal Diet blog. Smitten by this idea for incorporating even more veggies into my dinner (and sneaking cauliflower in on my husband, hehe), I went with it. My first attempt was this Cauliflower “Risotto,” which amazingly turned out awesome right out of the shoot!

I have since made it a few times with the nod of approval from my usually cauliflower-hating husband. I have also made some basic cauliflower “rice” to serve as the base under stir-fries. It has worked out well, but my husband agreed that the risotto is just better.

Another Bonus: Surprisingly, a large head of cauliflower only makes about 3 to 4 healthy servings. When grated, the cauliflower seemed much less overwhelming than eating large florets.

Cauliflower “Risotto” with Fresh Basil (Grain-Free AND Dairy-Free)

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, and Sugar-Free.

I like to use just a bit of nutritional yeast, but keep the amounts moderate so that it enhances the meal without creating an overpowering fake cheesy taste. Nutritional yeast can easily be found online and in the bulk bins of some natural food stores. Make sure it is specifically called “nutritional yeast;” brewer’s (which the grocery attendants will try to hand to you) is not the same thing. If you don’t have any on hand, try this recipe without it, I am sure it will still be quite yummy!

• 3 Tablespoons Pine Nuts (about 1 ounce)
• 1-1/2 Tablespoons Nutritional Yeast
• ½ Teaspoon Salt, or to taste
• 1-1/2 to 2 Tablespoons Grapeseed, Olive, or Coconut Oil
• ½ Cup Minced or Diced Onion
• 3 Cups Grated Cauliflower (about ½ medium to large head – if you have a food processor, you are golden; I grated by hand)
• 1 Garlic Clove, minced
• ¼ Cup Broth (chicken or vegetarian)
• Chiffonade 6 to 10 Fresh Basil Leaves
• Fresh Ground Pepper, to taste (optional)

Combine the nuts, nutritional yeast, and salt in your spice grinder, and give it a few pulses. The nuts should grind up, and begin to clump. It is best if it stays a bit powdery and doesn’t turn into a paste, but if it does, no loss. Set aside while you cook the cauliflower.

Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the grated cauliflower and continue to sauté / stir-fry for about 4 minutes. Add the garlic and suate for 1 minute more. Add the broth, reduce the heat to medium-low, stir, cover and allow it to sit for 2 to 3 minutes. This cooks it to the perfect “al dente” consistency for us, but feel free to cook it to your desired tenderness.

Remove the lid, turn off the heat, and stir in the reserved nut mixture. It may clump a bit, but continuing to stir it in the hot pan will help it to distribute and become creamy. Stir in the basil and fresh ground pepper to taste, if using. Serve.

Yields about 2 side servings

No Onion? I ran out of onion the second time I made this dish, so I skipped the onion sauté, but added ¼ teaspoon of onion powder to the nut mixture. The fresh onion was better, but this was still tasty in a pinch!

To Serve: This versatile dish can be served with a salad or steamed veggies (broccoli or asparagus would be nice) to keep it light and vegetarian. For an omnivorous meal, we found it went quite well with baked chicken, and also made a quick lunch with leftover chopped chicken added.

Lower Fat Option: I haven’t tried this as of yet, but I think this would work with just 2 teaspoons of oil if you were trying to go lower in fat. I would just sauté the onions in the oil, add the cauliflower and sauté for just 1 minute, and then add the broth and cover. Cook until it reaches your desired tenderness. You may need to use a touch more broth. Don’t skip the pine nuts though; they add richness and nutrition!

Blog Events: I am submitting this post to:

• Slightly Indulgent Mondays over at Simply Sugar Gluten-Free
• What Can I Eat That’s Gluten-Free over at Gluten-Free Homemaker
• Real Food Wednesday over at Cheeseslave (ironic!)

Pulled Pork Potato Planks or Boats

Posted by alisa on October 14, 2009 | 17 Comments

Have you ever driven the Nevada route from Las Vegas to Tahoe? Lets just say it isn’t a foodie haven. When we finally spotted a Safeway (3/4 of the way through the trip) we were overjoyed (yes, it is that pathetic).

Ravenous and cold, we headed for the very petite hot food case to discover a very limited selection … a modest-sized box with just pulled pork in it for six bucks, or two pulled pork sandwiches that appeared loaded with just as much meat as the non-sandwich box for just $.99 each. We really didn’t want those white, fluffy, flavorless buns, but with that price discrepancy, the choice was obvious.

I took off the top bun and had it open-faced (while my husband just ate the pork out of the middle), but it got me thinking, “how else can we enjoy pulled pork?” We both really enjoy this slow-cooked, barbecue-sauced meat, but since cutting bread from our daily diet, we have actually acquired a distaste for the buns it is always served on.  

With several hours left in the car to ponder this thought, it occurred to me that potatoes could possibly be the perfect vessel. It had been years since I had enjoyed potato skins, but couldn’t the bold flavors of pulled pork hold their own (sans cheese) when served in a potato dish? The answer was a resounding yes!

My batch of pulled pork made so much that we ended up enjoying the potato-pork combo for two full dinners. The first was with with potato boats (pictured below), and for the second I made potato planks (pictured above), read on for my reasoning.

We both loved the potato boats, but I did learn a thing or two. First off, scoop out the potato (reserving it for some yummy soup!), leaving only about 1/4 to 1/2 inch of flesh inside the skins. I left a bit too much of the white stuff on the first go around. Second, if your potatoes are greening, there is no need to throw in the towel. I had two boat-worthy potatoes, but the other two had to be peeled in order to get rid of that toxic greenish layer. So instead of boats, I sliced the peeled potatoes lengthwise (to about 1/4-inch thickness) and made potato planks! My husband actually preferred the planks, but I was quite impartial. The planks were roasted and awesome, but those skins are my favorite part of the whole potato! Either way, delish!

Pulled Pork Potato Boats or Planks

This recipe is Dairy-Free, Nut-Free, and Egg-Free, and it can be Gluten-Free / Grain-Free, and Soy-Free. Though this recipe veres sharply into omnivorous territory, I invite all vegans and vegetarians to use the potato plank idea as a base for your favorite topper … they really are yummy!

• 2 Large Baking Potatoes (I used Russets)
• 1 Tablespoon Olive or Grapeseed Oil
• 1 Large Garlic Clove, crushed (about 1/2 to 1 teaspoon of the jarred stuff)
• 1/4 Teaspoon Salt
• Pulled Pork (your favorite recipe or my easy recipe below)
• Sliced Black Olives, to garnish

For the Boats:

Bake the potatoes in the oven or microwave, if you are in a hurry. Scoop out the white flesh, leaving 1/4 to 1/2 inch of the white stuff (reserve the flesh for another recipe, such as soup or mashed potatoes).

This step is optional for the boats: Combine the oil and garlic in a small dish. Brush the tops and insides of the boats with the oil-garlic mixture. Sprinkle the boats with salt. Place the potatoes in the oven, and broil for about 3 to 5 minutes, or until the boats just begin to brown.

Fill the boats with the pulled pork and top each boat with the sliced olives. If desired, return the boats to the oven and broil them for a minute or two.

On the first go around, we simply scooped out the potato flesh, piled the pork in, and ate. But after trying the roasted potato planks, I think giving the skins a quick roast is a good optional step to seal in some flavor. 

For the Planks:

Preheat your oven to 400 degrees.

Peel your potatoes, if desired or required. Slice the potatoes lengthwise, so they are about 1/4 to 1/2 inch in width. You should end up with about 6 or so long, flat “planks.”

Place the potatoes on a baking sheet. Combine the oil and garlic, and brush them on the tops and bottoms of your planks. Sprinkle the tops of the the planks with salt.

Bake the potatoes for 15 minutes, flip, and return them to the oven for another 15 minutes. They should just lightly start to brown on both sides.

Top the planks with the pulled pork and garnish with sliced olives. Return them to the oven and continue to bake, or broil, for just a few minutes to make sure everything is heated through and crisped up to your liking.

Yields 2 meal-sized servings or 4 appetizer servings

Easy Crockpot Pulled Pork

• 1-3/4 to 2 lbs Boneless Pork Loin
• 1 Small to Medium Onion (sweet white or yellow), sliced into small wedges
• 2 Tablespoons Worcestershire Sauce (Lea & Perrins is GF in the U.S., and I believe Edward & Sons is GF)
• 1 Quart (4 cups) Chicken Broth
• Water
• 1 Bottle of Your Favorite Barbecue Sauce (I used an 18-ouncer; choose your BBQ sauce wisely if you have free-from needs)
• Salt
• Pepper

Place the pork in your slow cooker. Sprinkle the onions over top, and drizzle on the Worcestershire. Pour in the chicken broth, and add enough water to cover the pork.

Set that baby on low for 8 hours. (I actually left mine for 10, and it was tender and delicious).

Remove the pork from the crockpot and shred it using two forks. Remove the liquid from the crockpot (I reserved mine for use as a broth in other recipes), and return the shredded pork to the crockpot. Pour in the barbecue sauce and stir until it is well combined. Season with salt and pepper to taste.

Note: I hate recipes that don’t tell you how much salt and pepper, but in this case, it really depends on the barbecue sauce you are using. I added 1/4 teaspoon of salt, but next time would increase it a touch and use a bit more fresh ground pepper.

Leave the slow cooker on low or warm, and allow the pork to cook with the sauce for another hour. Your pork is ready!

Yields way more pork than you need for a batch of these jumbo boats …

Want another creative way to enjoy pulled pork? I spotted these pulled pork tamales over at Healthy Delicious.

Do you have any other foodie ideas for serving pulled pork? Or what about another topping idea for those potatoes?

Banana-Oat SuperDad Snack Bars

Posted by alisa on October 9, 2009 | 19 Comments

My dad is one of the most awesome guys I know (have to include the hubby in this one), and he really is my best friend. I can always count on him for anything, including lifting heavy boxes and trucking furniture up and down stairs.

Though he really wasn’t thrilled that we were moving away, my dad showed up on moving day and gave us every ounce of energy he had. That little man did the work of ten (and I even caught him doing sit-ups in between trips!). Seriously, my husband and I were in awe.

I look forward to being in as awesome shape as he is now in my 60’s. While we were taking water breaks, he just kept on going, and going, and going. Okay, he did take a few breaks to snack on these banana oat bars …

Bananas and oats have to be my dad’s two favorite foods, but he shies away from baked goodies since in his mind they are all loaded with sugar and refined flours. So I created these whole-grain, naturally-sweetened snack bars to keep us all powered up and happy.

Admitedly, my husband and grandma (the two sugar fiends) preferred the blueberry-cashew bars I made (still working on the recipe, as I thought they were too crumbly). However, my dad and I were loyalists to these snack bars, which had a dense, but somewhat cakey consistency. In fact, after the pan was gone (that very same day), dad asked me to make more!

Banana-Oat SuperDad Snack Bars

This recipe is Dairy-Free, Soy-Free, Nut-Free, Free of Refined Sugars, and Optionally Wheat-Free / Gluten-Free (seek out some of those certified gluten-free oats)

• 1-1/4 Cups Quick Oats (not instant)
• 1/4 Cup Agave Nectar or Honey*
• 2 Tablespoons Coconut Oil (or oil of your choice)
• 1 Teaspoon Vanilla Extract
• 1/4 Cup Flour (I ground more oats in my spice grinder to a flour consistency, feel free to use the flour of your choosing … AP, whole wheat, or even almond flour)
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 1 Egg
• 1 Cup Mashed, Ripe Banana (about 3 small or 2 large)
• 1/2 Cup Shredded Coconut (I used unsweetened)

Preheat your oven to 350 degrees, and grease an 8 x 8 baking dish.

In a medium mixing bowl, combine the oats, agave or honey, oil, and vanilla. Briefly set aside.

In a small bowl, combine the flour, baking soda, and salt. Briefly set aside.

Returning to your mixing bowl, stir in the egg, banana, and coconut, until everything is well combined. Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn’t worried about over-mixing. Be careful not to overmix if you are using a wheat-based flour).

The batter will be a little thick. Spread it evenly in your greased baking dish, and pop it in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting. Can be stored in the fridge if you like ‘em chilled (I do).

* According to our taste buds, these bars were perfectly sweet, but if you prefer a sweeter treat, feel free to up the agave or honey to 1/3 cup or add a couple tablespoons of Sucanat or brown sugar.

Cinnamon Raisin Version

The above recipe is my slightly coconutty version. You can mix up the flavors if you wish. The following changes will give you a cinnamon raisin banana oat bar:

• Substitute grapeseed oil or other neutral-tasting oil for the coconut oil
• Substitute 1/2 cup of raisins for the coconut
• Add 1/2 teaspoon ground cinnamon (or more if you like!)
• Substitute maple syrup for the agave/honey (optional)

Yields about 9 snack bars

Blog Events: I shared this post with Fight Back Fridays.

Smoked Salmon Crustless Quiche, sort of

Posted by alisa on September 27, 2009 | 16 Comments

Since my last Dutch Baby venture was such a dee-licious success, I set out to create a savory version the other day. But, I couldn’t stop with that one challenge alone. Oh no, silly me decided to go for the gusto and make it grain-free too! Luckily it worked out okay, but I used ground almonds, and was surprised at how bready the first trial turned out. It was good, but somehow the texture didn’t really go with the flavor. So in round two, I switched to cashews, using half the amount, and a star was born!

However, this new concoction wasn’t really a Dutch Baby anymore. Determined to find a name, I went online to read about the various types of egg dishes (yes, I do waste too much time on completely useless activities once in a while). The most comparable dish I could find was a quiche, but since this recipe contains no cheese, cream, or dairy of any kind, it seemed like a bit of a stretch. I mean, a healthy quiche?

I have never really had a quiche, so I turned to my husband for his taste-testing expertise. He said, “It’s kind of like a quiche, but different. It’s good though!” And thus, this name was born …

Smoked Salmon Crustless (Sort of) Quiche

This recipe is Dairy-Free, Gluten-Free, and Soy-Free. I got a gread deal on wild smoked salmon ($1.50 for 4 ounces per package!), which is why I opted to use it in this dish. Feel free to use fresh salmon if you prefer.

• 2 Ounces Cashews (can sub almonds)
• 1 Cup Unsweetened Almond Milk or Unsweetened Coconut Milk Beverage
• 4 Medium Eggs
• 1 Tablespoon Tahini
• 4 Teaspoons Nutritional Yeast (optional)*
• 3/4 Teaspoon Dried Dill or a scant Tablespoon Fresh Dill
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• 4 Ounces Smoked Salmon, flaked or diced (depending on the type you use)
• 1/2 Tablespoon Oil (your choice) or Dairy-Free Margarine

Preheat your oven to 425ºF

Grind the cashews in a spice grinder for about 30 seconds, or until they turn into a powder.

In a medium-sized bowl, whisk together the cashews, milk alternative, eggs, tahini, nutritional yeast, dill, onion powder, and salt. Stir in the smoked salmon.

Place the oil or margarine in a 9″ pie plate, or divide it between four ramekins. Place the dish(es) in the oven to warm up for a few minutes. Remove and make sure the oil/margarine nicely coats the bottom of the dish.

Give the egg mixture another quick whisk, and pour it into your prepared dish(es). Bake for about 25 minutes, or untili the egg dish is nice and puffed, and just beginning to brown. It will deflate upon removal from the oven, so if you want a picture, be quick!

*You can use more or less nutritional yeast based on your tastes, or omit it altogether. I wasn’t really going for “cheesy” which is why I didn’t use a bunch, but rather a well-rounded and slightly bold/hearty flavor.

Yields 2 hearty servings or 4 servings with a big salad