Slow Cooked Beef Brisket with Homemade BBQ Sauce

Along with whole chicken, beef brisket is another one of those meats that I had no desire to mess around with prior to about a year ago.  When it comes to red meat I tend to stick with the ground variety, largely because I just don’t like the texture of other steak-like cuts.  It wasn’t until I had regularly frequented the farmer’s market for about a year that I finally decided to try something a bit unfamiliar.  Dave suggested the brisket, and I, having no clue what to do with that two and a half pound cut, was understandably a little wary.  I forget how we cooked the brisket that first time, but what I do remember is that it was nothing like what I thought it would be.  Slow-cooking is really the best way to go and I find when properly cooked and served with a flavorful sauce, brisket can be moist and quite delicious.  While brisket isn’t a staple in my weekly menu, I do enjoy serving it from time to time, especially when I see a nice one at the farmer’s market.  Enjoy my recipe below!

For the barbeque sauce:

• 2 cups ketchup (use a corn syrup-free brand)
• 1 cup water, room temperature
• ½ cup apple cider vinegar
• ½ cup honey
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 2 teaspoons black pepper
• 2 teaspoons onion powder
• 2 teaspoons ground mustard

 

Combine ingredients in a medium saucepan.    

Place over medium-low heat and simmer for 30-45 minutes.  Remove from heat and let cool.

For the brisket:

• 2-2.5 pound beef brisket
• Salt
• Pepper
• 2 cups barbeque sauce (recipe above)

Lightly salt and pepper the brisket.  Place in a slow cooker.  

Smother brisket with barbeque sauce.  Turn slow cooker to low and cook for 2 hours, turning brisket after 1 hour.  

Remove from slow cooker and slice into ½ inch strips.  Serve with remaining barbeque sauce.

Roast Chicken – My Favorite One Pot Meal

For years I was under the impression that roasting a chicken was hard work.  Perhaps it’s because I haven't known too many people who prepared a whole bird or maybe I assumed there was more to it than there really is, but in any case, I stayed far away from whole birds for quite some time.  As I have more recently learned, roasting a chicken is actually very simple and is a great dish to make when you don’t have a lot of time or energy for food prep.  A roast chicken with a simple salad can be a lovely dinner to serve for company, allowing the host to focus on spending time with guests as opposed to overheating in the kitchen! 

I usually get my whole birds from the Denver UrbanHomesteading farmer’s market at the Ranch Foods Direct stand.  Not only are the chickens local and good quality, but the prices are also quite reasonable and much more budget friendly than purchasing chicken breasts or tenders.  There is also the added bonus of being able to make your own chicken stock with leftover bones, another great savings measure (see my tips for making stock here).

Roast chicken in its most simple form is obviously gluten-free; however,  keep in mind that some restaurants may serve roast chicken with a gravy or sauce that usually contains flour and is NOT safe for the gluten-sensitive folks.  For an easy alternative to what you may find in a restaurant (and equally moist, I might add), take a look at my gluten-free Lemon Herb Roast Chicken recipe below. Oh, and Happy New Year!

Lemon Herb Roast Chicken

·         1 whole chicken, 3-4 pounds, giblets removed

·         1 yellow onion, thinly sliced

·         2 heads of garlic, cut in half

·         5-6 tablespoons butter, melted

·         2 lemon wedges

·         3 fresh rosemary sprigs(or 1 tablespoon dried rosemary)

·         3 fresh thyme sprigs (or 1 tablespoon dried thyme)

·         Sea salt

·         Pepper

·         1 cup chicken broth or water

Preheat oven to 375 degrees.  Place onion slices and cut garlic in the bottom of a roasting pan.  Place chicken on top of onions and garlic.  Stuff the herb sprigs and lemon wedges into chicken cavity.  Brush 2-3 tablespoons of melted butter on the side of the chicken facing up.  Season with sea salt and pepper.  Pour broth or water into roasting pan, taking care not to pour directly on the chicken.  Place in oven and roast for 45 minutes.  Remove from oven, turn chicken over, and brush with remaining melted butter.  Season with sea salt and pepper.

  

Place in oven and roast for 45 minutes.  Chicken is cooked when juices run clear.  For extra crispy skin, broil on high for an additional 1-2 minutes after chicken is cooked through. 

 

Gluten-Free, Step by Step

Going gluten-free – how is it done?  After my own experience yo-yoing on a gluten-free diet, I now undoubtedly know that the best way to go about eliminating gluten from one’s diet is to do it cold turkey.  It may sound easier said than done, and to some extent, it is. Unless you have a plan in place, you’re almost guaranteed to fall off the wagon.  When I initially took gluten out of my diet, I didn’t quite understand the repercussions that “just a little” bit of gluten were having on my health.  I was under the false impression that indulging every once in a while couldn’t hurt as long as most of my meals were gluten-free.  As I later learned, gluten can stay in the system for weeks, and even the tiniest bit of gluten can wreak havoc on those with the most minor sensitivities.  This is why I advocate a 100% gluten-free lifestyle for those who have or suspect a gluten allergy.  If you are thinking about going gluten-free, even just for a short while to determine if you have a sensitivity, please take a look at my step-by-step plan:

1)      Change your outlook.  While many people view a gluten-free lifestyle as one that restricts and makes it difficult to dine out or attend parties, try looking at it a little differently.  Not only will going gluten-free be much easier on your body and quite likely heal some of your ailments, it’s also much easier to eat healthy when subscribing to a gluten-free diet.  Most fast food, bread, pasta, and desserts will be out of the question, resulting in a lower carb intake.   Sure, there are gluten-free varieties of many processed foods, but most gluten-free folks find that after cutting back on carbs, the cravings just aren’t there anymore.  Plus, if you frequently dine out, gluten-free pasta, bread, and dessert simply won’t be available at many restaurants. 

2)      Clean out your pantry.  As I said before, the best way to approach gluten-free eating is by making it a lifestyle and allowing no compromises.  Get rid of everything in your pantry and refrigerator that contains gluten.  Donate your canned and boxed items to a food bank, ask a neighbor or friend if they would like some extra food, make a pie for the local shelter – whatever you do, get rid of all of the gluten-containing foods in your house!  Trust me, it will make the process much easier.

3)      Begin to embrace your inner chef.  No, you will not need to become a gourmet chef, but be ready, willing and able to prepare the basics: steamed rice, baked fish, your favorite fruits and veggies, etc.

4)      Make a two-week menu for yourself and your family, replacing favorite gluten-filled foods with gluten-free options.  It’s ok to have the same things over and over, but preparing two weeks’ worth of food will help you see the big picture and make the process more manageable.  Include things that are simple and require little preparation.  Here is a sample menu for one day to get started:

Breakfast – Yogurt and berries with a hardboiled egg

Snack – Lara Bar

Lunch – CranberryWalnut Salad with chicken

Snack – Apple slices with almond butter

Dinner – Baked salmon with rice and sautéed vegetables

Dessert – Dark chocolate squares

5)      Make a grocery list.  Include all of the ingredients necessary for your first full week of gluten-free eating.  

6)      Review your favorite restaurant menus to determine what you can/can’t eat there.  As gluten-free is becoming more main stream, an increasing number of restaurants are expanding their menus to include options for gluten-free diners.  However, some restaurants just aren’t ready to expand their offerings.  I strongly recommend checking out restaurant menus online or calling in advance to ensure you will be able to enjoy a gluten-free meal.  In some cases, your favorite restaurant many not be able to offer you much more than a salad, so be prepared to become a fan of salad or find an alternative.  I’ve found it very helpful to have a list of restaurants offering various gluten-free menu items like pizza, Italian food, burgers, and sushi.  If you are in the Denver area, take a look at some of my recent restaurant reviews for ideas.

7)      Come up with a plan when attending parties.  I find there are usually very few (if any!) gluten-free options at cocktail parties, casual outdoor barbeques, and event celebrations (baby showers, holiday parties, birthday parties, etc.).  To avoid starving yourself all evening or indulging in something you will later regret, have a light meal prior to the party and keep a small snack with you, just in case.  If you are attending a more formal dinner party, you may want to chat with the host beforehand to discuss your limitations.  In some cases, this may not be appropriate so, again, I would suggest eating a light meal prior to the dinner.  If there are plenty of gluten-free options, then you will still be able to enjoy the food, but your portions will be a bit smaller than if you had not chosen to eat a bit beforehand.  If there aren’t many options, then you will be glad you filled your stomach!  Food is a wonderful way to enjoy time with friends and family, but it doesn’t have to be the main event.  Enjoy parties and time with friends without focusing on food and try not to view it as a limitation.

Any other suggestions from my gluten-free friends?  

Easy Appetizer Menu for Your Next Party!

Are you hosting a party but perplexed about what to serve?  Perhaps you haven’t had the time to think about your party menu and now it’s crunch time.  Whatever the case, we’ve all been there, with our best of intentions to throw an amazing party, only to be beaten by the clock.  It’s these occasions when I employ my “easy appetizer” menu.  Classier than serving chips and salsa but yet much easier to prepare than a gourmet spread, sometimes easy appetizers are undoubtedly the way to go. When planning a party, remember to inquire as to whether any of your guests have food restrictions and plan accordingly.  If you are serving appetizers a la my suggestions below, you will find that most special diets are easily accommodated.  Here are my recommendations, perfect for any occasion, any time of year:

Crackers – Nut Thins are gluten-free and come in a variety of flavors.  My personal favorite flavors are Smokehouse and Sea Salt.

Cheese – Offer several varieties, such as a simple mild cheddar or Monterey Jack, a soft cheese like Brie, and a harder cheese or one with a bit more depth.    

Sliced deli meats – Prosciutto is always a hit.  Thinly sliced salami is another great option. 

Jam – Recently, I came across this fig spread at Whole Foods and had to try it.  I served it with prosciutto, crackers, and Brie, and found it to be absolutely delightful.  This is definitely a new staple on my appetizer menu.

Veggies – The easiest to serve are baby carrots, but it’s nice to offer something green as well.  Cucumbers are perfect when sliced in rounds and can be used as a healthy substitute for crackers. 

Dip – This could be a favorite from the deli or a special recipe made in advance.  If you have a few minutes, I do highly recommend making your own.  One of my favorite dip recipes is SarahFragoso’s Roasted Red Pepper Dip (click on the link then scroll down for the recipe).  I’ve also included my easy honey mustard dip recipe at the bottom of this post. 

Olives – Pitted green olives are usually a safe bet. 

Fruit – Choose something easy to prepare and simple for guests to grab and eat.  Grapes are a wonderful choice year round; berries are always appreciated in the warmer months.

Nuts – Pecans and walnuts seem to be the most popular at parties.  If you have time, try spicing things up by serving my Maple Cinnamon Pecans.  Simply make them a day in advance, keep in a Ziploc bag, and serve in a cute bowl!

Honey Mustard Dip

·         ¼ cup mayonnaise

·         1 ½ tablespoons mustard

·         2 tablespoons honey

·         ½ teaspoon garlic powder

·         ¼ teaspoon cayenne

·         ½ tablespoon olive oil

·         ½ teaspoon lemon juice

·         Pepper, to taste

Mix all ingredients together in a small bowl.  Serve with sliced veggies.

Denver Restaurant Reviews - Uptown and Downtown

One of the best things about having out-of-towners visit is the opportunity to show them around the city, introduce them to old favorites, and possibly discover new little gems along the way.  My brother and sister-in-law recently visited and we had a great time wandering around town, checking out the scenery and eating delicious meals.  Looking back, I realize that we were quite the difficult crowd to please:  I am gluten-free, my brother is a pescatarian, my sister-in-law is a vegetarian, and Dave is just plain picky!  As you all know I’m always on the lookout for great gluten-free menu options, so here’s my review of three local joints and their gluten-free offerings (click on the restaurant name to view the menu):

Jonesey’s:

 I recently reviewed Jonesey’s and had some serious beef with them when they told me they didn’t have a current gluten-free menu.  Well, I’m happy to say Jonesey’s has redeemed itself!  As Dave and I have visited the restaurant twice in the past month, we have been quite pleased with the service, food, gluten-free menu, and even the Christmas décor!  They definitely have that “cozy, neighborhood” vibe going on.  All gluten-free diners know how difficult it can be to come across a truly great gluten-free menu at a casual neighborhood place, and in my humble opinion, I believe Jonesey’s has hit the nail on the head.  Since I rarely have the opportunity to indulge in French fries, I usually jump at the chance to split an order of gluten-free fries at Jonesey’s.  The four of us shared a double order, half buffalo half Thai ginger, so bad but yet so good!  The Thai ginger combo knocked my socks off; Dave has been a fan of the buffalo fries for quite some time now.  Needless to say, there wasn’t a fry left on the plate by the time we received the main course.  I went with the Savory Duck Rice Pudding, a new dish for me, and WOW was it fantastic!  I would say a good 2/3 of their regular menu is gluten-free, including the fries, mussels, hummus, salads, sliders (no bun), and all of the entrees besides the pasta.  While their prices are a bit higher than normal pub fare, keep in mind that their menu is very diverse and the food is much higher quality than your average neighborhood hangout.  I strongly recommend Jonesey’s, especially for those with dietary restrictions.

Steuben’s

I was beyond excited to visit Steuben’s since it’s been featured on the Food Network and is currently the talk of all Denver foodies.  And I definitely couldn’t wait to take a look at their menu!  As we waited for our table, I examined the enlarged menu posted at the entrance.  Everything from roasted Brussels sprouts to cheese fries to crab cakes were options – “this place is amazing!!” I thought, and probably said out loud several times.  As we were being seated, I remembered to request a gluten-free menu.  “Celiac or gluten-free?” the waiter asked me.  I went with the Celiac menu (apparently they have all sorts of allergy menus).  And then I looked at my menu.  Hmmmm.  I could have a salad, none of which looked all that appealing after I had spent the past 30 minutes drooling over the prospect of shrimp and grits.  I could also have several of the veggie sides, the steak plate, or the trout.  A tad disappointed in the limited offerings, I decided on the trout with a side of Brussels sprouts (yes, I went with the Brussels sprouts!).  My meal was delicious, trout cooked to perfection and served with crisp green beans and garlicky parsley potatoes.  The Brussels sprouts were actually phenomenal, if you’re into crispy crucifers like I am J.  I must also point out that when ordering off of a Celiac or gluten-free menu you are usually forced to eat healthier, so it’s really not all that bad.  My fellow diners seemed to enjoy their dishes as well.  The staff was excellent and from the moment we stepped foot into the place we were treated with respect and never had to wait long once seated.  As a point of reference, we went to the restaurant on a Thursday evening around 7:30pm and had to wait about 30 minutes for a table.  My only slight complaint about the service is that our server didn’t know what Celiac disease was, and so Dave and I felt the need to clarify several times that my order would be prepared gluten-free .  In conclusion, so long as you don’t order off of the celiac menu, you will have plenty of mouth-watering options.  And, even if you do order off of the celiac menu, I’m pretty sure your meal will still be delightful and tasty!

Tom’s 24

Tom’s is a very new addition to the Larimer Square section of downtown.  In the space formerly occupied by the Samba Room (right next to Comedy Works), Tom’s is in a fantastic location to attract all sorts of diners.  We went for a Friday lunch and left Dave at work.  The restaurant was packed with workers on their lunch breaks, but there was no wait since there is additional seating upstairs (the place is huge!).  My brother and sister-in-law had coffee, which they said wasn’t that good, but also added the disclaimer that they live in Portland where coffee is a big deal.  The menu, which is huge and a bit reminiscent of the Cheesecake Factory Bible (except not nearly as large), is divided into three sections: breakfast, lunch, dinner.  There is not a dedicated gluten-free menu available, but they have gluten-free and vegetarian dishes labeled as such on the menu.  Unfortunately, the lunch menu doesn’t have too many gluten-free options, mostly just salads.  I ordered the Cobb Salad as it seemed pretty substantial with chicken, bacon, avocado, and cheese.  The dressing wasn’t my favorite - a ranch remix of sorts – but it was not terrible either.  All in all, the meal did the trick, filled me up, and I didn’t have any complaints other than the limited gluten-free offerings.  Our server was excellent, very accommodating and friendly.  On a side note, the bathrooms were very clean and high-tech (commercials playing in/on the mirror).  I didn’t take a long look at the breakfast and dinner menus, but perhaps there are more gluten-free options.  I’ll give it another shot for breakfast and/or dinner, since it’s a new place and a much-needed restaurant concept downtown. 

Stay tuned for updates and reviews! 

Maple Cinnamon Pecans

Ah, the holidays, what joy they bring!   I know everyone doesn’t feel the same way and I do agree that sometimes the commercialism of it all can turn anyone into a Scrooge; however, many of the Christmas traditions I grew up with will always hold a special place in my heart.  Of course, one of those traditions is the preparation of traditional holiday foods, particularly sweets. After adjusting my diet to eliminate most processed foods and refined flour and sugar, I’ve found I have a different appreciation for sweets.  No longer do I crave the taste of corn syrup and white sugar, but instead I’ve developed a taste for rich and creamy textures, the delicate flavor of honey, and fine quality chocolate.  This delightful balance of flavors is what prompted me to create the Cashew Butter Cup recipe that I posted last week.  Today I’d like to share another favorite with you all.  This particular recipe is one I make often around the holiday season, and also frequently at other times during the year.  Instead of focusing on a rich and creamy texture, with this recipe I wanted to bring in the candied crunch that many of us enjoy, whether as a snack, on a salad, or atop a bowl of ice cream.  This week I’m happy to share my simple yet satisfying recipe for Maple Cinnamon Pecans.  Enjoy without the added guilt of corn syrup and sugar!

Maple Cinnamon Pecans 

·         2 cups raw pecans

·         ¼ cup maple syrup

·         1/2 teaspoon cinnamon

·         1 pinch sea salt

 

1.      Soak and dehydrate pecans.  I always try to purchase raw nuts, then soak and dehydrate them to ensure proper nutrient absorption.  (Of course, this week they were all out of raw pecans at the grocery store!  But, for the sake of this recipe, let’s pretend they are raw.) Soak in a bowl of water with one teaspoon of salt for 6-8 hours.  Then, dry in oven at lowest heat (or dehydrate) until dry.  Nuts naturally contain enzyme inhibitors that will hamper digestion and sometimes even prevent the body from absorbing nutrients.  Read here to learn more about proper preparation of nuts.

  2.      Spread pecans on a baking sheet and roast at 300 for 15-20 minutes, or until crunchy.

3.      While pecans are roasting, combine syrup, cinnamon, and salt in a medium saucepan and cook on low for 5 minutes, or until very runny.  Remove from heat.

4.      Mix roasted pecans with syrup and stir until pecans are coated. 

 5. Spread pecans evenly on parchment paper to cool. Serve when coating has hardened, after about 2 hours. Enjoy!

 

      

Cashew Butter Cups - Recipe!

I had been searching (unsuccessfully, I might add) for quite some time for a Peanut Butter Cup recipe…except without sugar…and no peanut butter…and also gluten-free J.  Can you understand my dilemma?!  Finally, last week I took it upon myself to craft my own recipe, and not to toot my own horn, but it turned out pretty darn good!  Using a nut butter recipe I make often (modified from the Nourishing Traditions cookbook), I was able to create this delicious, creamy chocolate dessert.  Enjoy my Cashew Butter Cup recipe alone or topped with ice cream and a piece of fruit for some extra pizzazz.

Cashew Butter Cups

Makes 18 servings

Chocolate Base

¾ cup cacao butter, melted

1/3 cup cacao powder

¼ cup, plus 1 tablespoon honey

¼ teaspoon vanilla

2 pinches sea salt

Combine all ingredients until smooth.

Cashew Butter

2 cups raw cashews, soaked and dehydrated

1 big pinch sea salt

3 tablespoons honey

½ cup coconut oil

Combine cashews and sea salt in the food processor and process on low until a fine powder forms.  Add honey and coconut oil to cashews and process until creamy.

To assemble Cashew Butter Cups:

Using a regular sized muffin tin, fill each space about ¼ full with the chocolate base.  Place tin in freezer for 20 minutes or until chocolate is solid.  Remove from freezer and top with an equal amount of cashew butter (each space should be about ½ full at this point).  Place in freezer for 15 minutes.  Remove from freezer and let sit for 5 minutes; this will help loosen the chocolate.  Serve alone or topped with ice cream and berries.  Bon appétit!

Gluten-Free Dining in Downtown Denver

Dining Out, Gluten-Free Style

There are a plethora of lovely restaurants here in Denver, especially downtown where we live, but I’ve found that few have decent gluten-free menus.  By “decent” I’m referring to a dedicated gluten-free menu with options other than steak or salad (both of which I like, but I prefer to have more options when dining out).  It’s also been a challenge to find restaurant staff that is knowledgeable when discussing gluten-free options.  Most of the time it’s somewhat exhausting explaining what I can/can’t eat and constantly following up to ensure my items are, indeed, safe to eat.  As annoying as I feel at times, I’ve found it necessary to verify that certain dishes are gluten-free once brought out.  There have been plenty of times when the server has forgotten to request the dish be modified or the kitchen staff has neglected to read the special instructions and then I wind up with a big plate of gluten!  So, it definitely pays to be a little persistent, especially when health is involved.  That being said, here are a few of my favorite restaurants in the downtown Denver area with decent (or, in some cases, great) gluten-free menus*:

*Click on the restaurant name to view the menu.

Maggiano’s (16^th Street Mall) – Italian.  They don’t have a gluten-free menu per say, but they can alter just about anything on the regular menu to make it safe for someone with a gluten allergy to eat.  The gluten-free pasta is corn based and takes some getting used to, but bottom line – they will work with you regarding food allergies.

Zengo (Riverfront Park) – Asian Fusion. Fabulous gluten-free menu which includes soups, salads, sushi rolls, rice and noodle stir fries, and a great selection of unique small plates and entrees.   

Root Down (LoHi)  – Trendy, comfort food. Very unique gluten-free offerings and arguably one of the best restaurants in the Denver area.  Both the brunch and dinner menus are phenomenal.  Everything I’ve had is flavorful and perfectly executed.  Just remember to make a reservation!

Vesta Dipping Grill (LoDo) – Spanish, tapas-style. Another real winner.  The staff takes food allergies very seriously and will work with you to create the perfect gluten-free dinner.  They will also bring out a gluten-free bread basket which is actually very good!  Gotta make a reservation with this place too, they are usually packed.

Jonesey’s (Uptown)  – Neighborhood bar/grill. I’m on the fence with Jonesey’s right now.  Due to a recent menu revamp, they don’t yet have a menu explicitely for us gluten-free folks.  Their saving grace? Gluten-free house-made fries, delicious when you want a serious indulgence!  They also have awesome burgers which easily become gluten-free by eliminating the bun.

Little India (Champa Street) – Indian. Most of the dishes here are inherently gluten-free, aside from a few of the breaded appetizers.  Typical menu, but very delicious, and they deliver to the downtown area (hey, some days you just need your dinner delivered to the front door!).

Sonoda’s Sushi (LoDo) – Asian/sushi. I adore Sonoda’s.  The staff is excellent and always friendly.  It’s usually pretty easy to eat gluten-free when going out for sushi, just ask for Tamari and make sure the fish isn’t pre-marinated in soy sauce.  Try the Rainbow Roll, it’s probably the best value on the menu and never disappoints.

Marco’s Coal Fired Pizza (Larimer Street) – Italian/pizza.  The best gluten-free pizza ever.  Period.  Really, the pizza is just to die for and it’s impossible to tell it’s gluten-free.  I know this because Dave eats it too!  They have awesome toppings, services is great, and it’s just a fun place.  Casual, but nice enough for a special date.  It’s a  little pricey, but you get what you pay for.

And, just when I had given up on the thought of a Paleo restaurant concept…

Caveman Cafeteria Food Truck (and Catering)!  - Clearly this is a food truck so the offerings are limited and the schedule unpredictable, but if you see this truck around I seriously recommend checking it out.  I see it a lot in our neighborhood (RiNo/NoDo), probably due to the millions of Cross-Fit gyms taking over our streets.  They serve the kind of food I make for myself at home (e.g. sautéed veggies, sweet potato fries, short ribs, etc.) and if they had a brick and mortar location, I would be there A LOT.  I did notice they are starting to expand their menu and now have things like cheese and buns on the menu (NOT Paleo), so it may not hurt to make sure your order is gluten-free.

Places to stay away from?  I’d avoid most of the pizza places, sports bars, and chains like Cheesecake Factory and Chili’s.  These places simply do not have options for gluten-free diners.  Other options? Mexican restaurants are hit or miss, but The Rio on Blake Street at least offers a few options, sans gluten.  If your friends really want to go to a sports bar you may want to try Wynkoop Brewery in LoDo as they have some “ok” gluten-free options on the menu.  Of course, don’t expect to partake of the chicken wings or nachos with everyone else.  But at least you’ll leave feeling good about what you ate J

Any recommendations from my fellow Denverites? 

Stuffed Trout - yum yum!

How is everyone enjoying their summer?  We’re having some exceptionally warm days here in Colorado.  Needless to say, Dave and I have been hanging out a lot indoors, working on various projects.  Living in a small space, we’re constantly keeping an eye out for new ways to add storage and keep everything organized.  Dave is in the process of making several custom shelves for our laundry area, front closet, and bathroom.  My current organizational project is a condensed recipe book containing only recipes we use and love.  And, when I finally get around to my sewing project, we’ll have a couple of gorgeous throw pillows and a new curtain to “jazz” up our place.   

After our trip to Table Rock Lake in Missouri with my family this past May, Dave and I realized that we both have a real interest in fishing.  So, without wasting any time, we went to Bass Pro, bought a couple of poles and started fishing!  While we haven’t yet caught anything big enough to keep, we’re having a fun time enjoying nature together. 

Fishing is also an incredibly practical hobby.  I mean, what better way to cut back on the grocery bill than to actually hunt/gather/catch the food yourself?!  We are a very “fish-friendly” household, and buying fresh, good quality fish every week can get expensive!  I know many of you don’t care for the flavor and/or texture of fish or struggle with how to prepare it, so I hope the recipe below will help. 

After being “gifted” a batch of trout from one of Dave’s co-workers, we’ve been able to perfect our stuffed trout recipe.  Hopefully I will get to use this recipe on my very own catch once we get back from our upcoming fishing/camping excursion this week!

Stuffed Trout:

·         4 trout, cleaned, skin on and heads removed

·         Olive oil (for sautéing vegetables)

·         1 garlic clove, minced

·         1 green pepper, thinly sliced

·         2 green onions, thinly sliced

·         6 mushrooms, chopped

·         4 tbsp. melted butter

·         2 tsp. dried dill

·         2 tsp. dried parsley

·         1 tbsp. fresh lemon juice

·         4 lemon wedges

·         Salt and pepper to taste

·         Freshly grated Parmesan cheese, optional

Preheat oven to 400 degrees F.  Sauté garlic, green pepper, onions, and mushrooms in a bit of olive oil.  Once softened, remove from heat.  Season skin of trout with sea salt (both sides).  Pour 1 tablespoon of melted butter over the flesh side of each fish.  Season flesh of fish with dill, parsley, salt, pepper, and lemon juice.  Place a lemon wedge on top of each fish.  Wrap fish individually in foil and bake for 15-20 minutes, checking after 15 minutes (fish should flake off the bone).  If desired, sprinkle Parmesan cheese over fillets beore serving.  Enjoy!

Two Healthy Picnic Recipes

Hi Folks!  Dave and I took two week-long trips in the past month, all while frantically trying to keep up at work and maintain our sanity.  We got back into Denver on Saturday evening, and somehow mustered the energy to plant our balcony container garden on Sunday.  (Denverites: if you have not been to Paulino Gardens -north on I-25, exit 58^th ave - you MUST go!  It’s a fantastic nursery and even if you don’t buy anything it’s fun to look around at all the plants.  We try to make a trip up there every few months or so and always end up buying something.  I swear, with all of the plants in our little 950 square foot home, we must have a mini-ecosystem or something!)  I’m really excited and optimistic about our garden this year.  Last year was our first year experimenting with container gardening, and it was certainly a learning experience.  We’ve decided to scale it down for 2012 but still have plenty of flowers and herbs, as well as a cherry tomato plant, two small variety pepper plants, and a Lisbon lemon tree.  Cross your fingers for us!

As we all know, Memorial Day weekend traditionally rings in the summer, usually with lots of outdoor parties and FOOD.  In the past I have had a hard time at barbeques because there is often a lack of vegetable dishes and an abundance of junk food.   Luckily, I now have a few tried and true alternatives to the junk.  In the spirit of the upcoming holiday, I’m going to share a couple of my favorites with you.  I hope these recipes give you some fresh ideas!  Enjoy the weekend!

Refreshing Herbal Tea

For those of you who are looking for a lightly sweetened, non-alcoholic, caffeine free, and sugar free beverage, I highly suggest Stash Herbal Tea’s Wild Raspberry Hibiscus Tea.  Add a little stevia powder while the tea is brewing and serve over ice with a fresh lemon wedge.  Hibiscus can also help lower blood pressure! 

Asian Slaw

Recently, I actually took the time to read a few articles in my Vitamin Cottage grocery store flyer and came across this delicious slaw recipe!  I’d been trying to find a tasty non-mayonnaise based slaw for a while and this one is definitely a winner.  Keeps well, especially at picnics or barbeques where food sits out in the heat.

6 cups thinly sliced napa cabbage (red, green, or a combination can be substituted)

2 large carrots, grated

6 green onions, thinly sliced

½ cup chopped cashews

Dressing

1 tablespoon sesame oil

2 tablespoons olive oil

2 tablespoons rice vinegar (or apple cider vinegar)

1 tablespoon soy or tamari sauce

1 clove garlic, minced

1-2 tablespoons honey

Red pepper flakes to taste

Combine the prepared vegetables in a large serving bowl. In a separate bowl whisk the dressing ingredients thoroughly. Pour dressing over the vegetables and toss to combine. Top with chopped cashews and serve.

Quinoa Salad

The idea for this recipe comes from our trip to northern CA last year.  My brother-in-law introduced Dave and I to quinoa through a delicious salad.  I’ve since adopted a variation of the salad as a staple in my meal rotation.

8 cups fresh spinach

2 cups quinoa, rinsed and cooked

4 links chicken sausage, cooked and sliced (I recommend a chicken/feta/spinach blend sausage)

6 hard boiled eggs, sliced

3 carrots, peeled and grated

1 beet, grated*

1 pint cherry tomatoes

½ cup dried cranberries

½ cup feta cheese crumbles

½ cup walnuts, roughly chopped

Pepper, to taste

Fresh lemon juice, to taste

Assemble the salad and season with pepper and lemon juice.  Serve with a lemon/tahini dressing or balsamic vinaigrette.

*Sometimes grated beets can turn the quinoa a shade of pink.  Omit for a nicer presentation, or keep if you like pink quinoa J

Vacation Snack Ideas

Spring has sprung, the weather is beautiful, and before we know it the dog days of summer will be upon us! Ok, so maybe I won’t be lying around all summer long like my little dachshund, but I certainly plan on having some fun and relaxing during the warmer months. Dave and I both love travelling, which has turned out to be a great thing since we have immediate family members in six different states. Needless to say, we will be taking several trips this summer to relax, take in some new experiences, and enjoy time with family.

While vacations are something I generally look forward to with excitement, I usually have some concern when thinking about what I will eat. Since it is vacation, I tend to splurge and eat things I normally wouldn’t, which, to some degree, is totally fine in my opinion! I also don’t expect to eat the same quality of food that I eat at home (i.e. grass-fed beef and organic produce). However, I still want to take care of my body and certainly don’t want to eat a ton of gluten or sugar and make myself sick. As far as eating meals at restaurants are concerned, I’ve got a pretty good handle on what’s the best option, and I can find something to eat at just about any establishment. Here’s what I usually order:

Mexican – fajitas minus the tortillas
Pub/sports bar – cheeseburger (no bun), side salad
Café – Cobb/chopped salad
Asian – sushi/sashimi (one of the rare instances when my “no grain” rule goes out the window!)
Italian – Chicken Marsala, sub extra veggies for pasta
Fine dining – grilled salmon with steamed veggies

For me, the problem comes in when I don’t necessarily want a full meal, but I need to eat something. I tend to only eat two full meals a day and either fast unintentionally (meaning I’m not hungry so I don’t eat) or I nibble on a couple small snacks in between meals. Dave does the same thing so we always keep easy sources of protein on hand at home. Unfortunately, it’s pretty difficult to find a filling gluten-free, protein-rich snack in the vending machine at the airport or on the appetizer menu of most restaurants. This is where the importance of planning ahead comes in! Here are my favorite snacks to keep on hand when travelling:

Jerky – It’s hard to find good quality jerky without spending a fortune. We like to make our own when we can. Marinated strip steak dehydrated for several hours is our favorite (be sure to use plenty of salt as it’s necessary to preserve the dried meat).

Nuts – As I’ve mentioned before, soak raw nuts in saltwater for around 8 hours to make them more easily digestible and increase nutrient absorption. After soaking, dry in the dehydrator or oven until crisp.

Trail Mix – Make your own grain-free granola-like trail mix with this recipe from Mark’s Daily Apple

Lara Bars – These are great! They are made with a date/nut base and are flavored using dried fruits, veggies, and sometimes chocolate. Lara bars are a wonderful grain-free alternative to granola bars and don’t contain artificial stuff or preservatives.

Sweet Potato, Root Veggie, or Kale Chips – When I travel I know that I’m inevitably going to get a craving for something salty and, well, just plain bad. For these times, I like to bring along some gluten-free veggie chips. There are some pretty decent brands around and while they may contain vegetable oil and/or corn, I figure this is a much better option than a huge plate of nachos or French fries.

Dark Chocolate – Just as I sometimes get cravings for salty foods, I crave sweets at times too! That’s why I like to bring a couple good quality dark chocolate bars with me on vacation. If I have it with me then I won’t be as tempted to eat a huge piece of cheesecake or an ice cream sundae!

Hope these tips help on your vacations too!