Bacon Sauce

This sauce is super yum, and goes great with mashed potatoes or potato pancakes.  Shoot, I'm sure it would be awesome with chicken fried steak!  I guess we'll just have to cross that bridge when we get there ;)

Ingredients:

• 1/4 c. bacon bits
• 2 T. flour
• 1 c. beef broth
• 1 t. Dijon mustard
• 1 t. worcestershire sauce

Directions:

     Heat skillet over medium heat.  Add just enough butter/oil so that bacon won't stick (obviously not a problem if using real bacon).  To make a roux, you need equal parts flour and fat.  So add/decrease oil as needed.  Add flour to pan and stir well; allow to cook for a minute while stirring constantly.  Whisk in beef broth until gravy forms.  Remove from heat and stir in mustard and worcestershire sauce.  Serve warm. 

Smoky Black Beans

These are so versatile, and so tasty!  And easy to boot!    I serve these on top of tostadas, over chips, as a filling for burritos or tacos, etc.  Or serve as a side dish with chicken and rice.  Shoot, they're even good on top of toast!  For reals.

Ingredients:

• 1 can black beans, with liquid
• 2 T. salsa
• 1/4 t. garlic powder
• 1/2 t. salt
• 1/2 t. cumin
• 1/2 t. beef/veggie bouillon

Directions:

     Combine ingredients in saucepan and bring to a simmer.  Mash/puree beans to desired consistency.  Serve warm or cold.

Farmhouse Cornbread

This is my all-time favorite cornbread recipe!  I make it in a 9x9 pan or in muffin tins (both normal and mini).  They freeze and reheat well, so make a large batch when you can.  I've made this so many times, and it always turns out amazingly well.  Slather it up with honey butter and eat alongside a warm bowl of soup for lunch/dinner, or top with jam and then serve with eggs for breakfast.  Either way, enjoy!

Ingredients:

• 1 1/4 c. cornmeal
• 3/4 c. flour (equal parts sorghum, tapioca and brown rice flour)
• 4 t. baking powder
• 3/4 t. salt
• 1 t. xanthan gum (unless using a GF flour mix that already has it listed as an ingredient)
• 1/4 c. brown sugar
• 2 eggs
• 1 c. milk (DF of your choice)
• 1/4 c. applesauce
• 1/2 c. frozen corn -or- 1 can of corn, drained and rinsed

Directions:

     Mix together dry ingredients and set aside.  Whisk together the eggs, milk, sugar and applesauce.  Stir in the dry ingredients, then fold the corn into the batter.  Bake at 350 for 20-25 minutes for muffins, 30-45 minutes for larger pan.

GF Baking Powder Biscuits

Still tweaking these a bit, but they're so dang close I just had to share anyway ;)

Ingredients:

• 2 c. flour blend (equal parts brown rice, sorghum and tapioca)
• 1 T. brown sugar
• 1 T. baking powder
• 1 t. salt
• 1/2 c. butter*
• 1 egg
• 1/4 c. - 1/2 c. milk (DF works well)

Directions:

     Heat oven to 450.  Mix dry ingredients together, then cut in butter until crumb forms.  Add egg to a liquid measuring cup and add just enough milk until total amount equals 3/4 c.  Using a fork, add milk-egg mixture to dough until moist enough.  If you'd like to roll and shape the dough, opt for a stiffer texture.  If you plan to make drop biscuits, you can afford to use all the liquid for a wetter dough.  Place biscuits on prepared sheet and bake for 10-15 minutes until golden.  Remove and serve warm.

*I've tried coconut oil with these, and they just don't quite turn out as well...  Feel free to experiment though and let me know how they work out for you!  *B

Roasted Vegetable Quinoa

I found this recipe a while ago, and now I can't find it anywhere...  I made some modifications to the original version, and now it's one of our family's favorites!  It always hits the spot.

Ingredients:

• 1 cup quinoa
• 1 cup chicken/vegetable broth
• 1 cup carrot juice
• 1 garlic clove, minced
• olive oil
• 1/2 small onion, chopped
• 1 small bunch asparagus, chopped
• 2 medium carrots, chopped
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 4-8 oz mushrooms, sliced
• 1-2 handfuls spinach, chopped (opt)
• 1/3 cup almonds, chopped (opt)
• 1 cup chickpeas/canellini beans, drained and rinsed (opt)

Directions:

1. Combine quinoa with broth, carrot juice and garlic in a medium saucepan. Bring to a boil and simmer until liquid is absorbed and quinoa is translucent. Remove from heat and fluff with a fork.
2. While quinoa simmers, preheat oven to 425. Toss prepared veggies with olive oil, and salt/pepper to taste. Roast in oven for 12-15 minutes.
3. Add roasted vegetables, spinach, almonds and white beans to cooked quinoa. Toss to coat or until well combined. Enjoy!

You can use whatever vegetables you want, and as many or as few as you wish.  Green beans work well, as does broccoli.  This makes for a wonderful side dish, and the addition of almonds and beans makes it a great vegan meal.  Give it a try and let me know what you think!  *B

Sweet & Savory Green Beans

We eat these all the time!  They're a great side dish for coq sans vin, pot roast, and/or Cornish game hens.  I've been making these for years, but it wasn't until recently that I buckled down and wrote out a recipe...  That's just how I roll ;)

Ingredients:

• 4 c. frozen green beans
• 7 strips of bacon
• 1/4 c. water
• 1/4 t. salt
• 1/8 t. pepper
• 1 T. honey
• 1 T. mustard

Directions:

1. Preheat medium-sized skillet over medium heat.  Cut bacon into strips/bits.
2. Add bacon to pan and cook until crispy.  Remove from pan and set aside.
3. Add green beans to pan and stir.  Add water and salt and cook for 10 minutes.
4. When the water starts to look low, add remaining ingredients and stir until well combined.
5. Cook for another 5 minutes, stirring frequently so as to keep the honey from burning.
6. Remove from heat.  Add bacon, stir and serve.

Just a little note: I use microwave bacon, because it's easier to handle (aka. less gross), and also because I like the way it crisps up and how little grease it produces.  If you choose to use real bacon, you might want to drain some of the grease out of the pan before adding the green beans.  I also make these with ham, and they taste just as good!  Just add a little butter in place of bacon grease.  Or, you could simply boil the green beans in some water as a low-fat alternative.  I like the subtle smokiness of the bacon, but it's really the honey-mustard combo that makes this dish so tasty...  So feel free to make them according to your taste, and enjoy!  *B

Cranberry Cilantro Salsa

I love the freshness of this!  And I love that it's as simple as it is delicious.

Ingredients:

• 12 oz fresh cranberries 
• 1/2-1/2 purple onion
• 1 small seeded jalapeno
• 1/2 bunch cilantro
• 1 C sugar (or less to taste)
• 1 heaping tsp cumin
• cream cheese, softened

Directions:

1. Give the onion, jalapeno and cilantro a rough chop.  Pulse cranberries, onion, jalapeno and cilantro in a food processor or blender until you've reached the desired consistency.
2. Mix in sugar and cumin.  Refrigerate.
3. Spread cream cheese out on the bottom of a really shallow bowl/serving plate.  Then spread the salsa over the top.  Serve with crackers.

This super yummy dish is from my super sweet friend.  Thanks for sharing, Tanilee!  *B

French Onion Soup

This soup is a labor of love...  It takes forever!  But it tastes great.  So don't let the amount of time involved scare you off permanently.  Because it really is worth it!  Unless you don't like onions.

Ingredients:

• 8 sweet onions, cut in half and thinly sliced
• 2 t. garlic
• 4 T. butter
• salt
• 2 bay leaves
• 2 thyme sprigs
• 2 cups chicken broth
• 2 T.apple cider vinegar
• 4 c. beef broth
• 1/4 c. unfiltered apple cider (opt)
• pepper, to taste (opt)
• crusty bread
• swiss cheese

Directions:

1. Melt butter in a large pot over medium heat.  Add a layer of onions and sprinkle with salt.  Continue layering onions and salt until pot is full.
2. Sweat onions for 15-20 minutes.  Do not cover, and do not stir.
3. Add bay leaves and thyme.  Cook until onions are significantly reduced, stirring occasionally.  It generally takes me about an hour and a half.  Onions will darken and start to fall apart, and will be sweet (almost syrupy).
4. Remove bay leaves and thyme.  Add chicken broth and apple cider vinegar and increase heat to medium high.  Reduce liquid to at least half, or until onions are back to a thick consistency.  Should take about 15 minutes.
5. Add beef broth and apple cider.  Reduce heat and simmer 15 to 20 minutes.
6. To make swiss crostinis: Heat oven to 425.  Slice bread into half-inch thick slices and place in a single layer on baking sheet.  Bake for four minutes, then flip bread slices and bake for another four minutes.  Top with slices of swiss cheese and bake for 4 more minutes.  Serve over hot soup.

Might I suggest you taste the soup right after adding the beef broth, but before adding the apple cider.  If you use sweet onions, your soup might have just the right amount of savory and sweet.  Any other onion will work, and you can add or omit the apple cider, depending on your taste.  The first time I made this, I used sweet onions and added four times the amount of cider.  It was way too sweet.  The second time I made it, I used a variety of onions and only added a little bit of cider.  It was perfect.  But then again, I like onions!  *B

Perfectly Preserved Strawberries

This recipe makes enough for two 22oz jars of strawberry preserves: one for the fridge, and one for the freezer.  And yes, it sets up beautifully - as in it's spreadable, and won't be mistaken for strawberry jello...  This jam is indeed pectin free, in that pectin is not an ingredient.  But, pectin is naturally found in the white/greens of strawberries and in the rinds of lemon!  True story.  Strawberries really do make up the bulk of this recipe, not sugar.  These preserves have just the right amount of sweetness AND tartness, just like the strawberries they're made from.  Using just three simple ingredients, it's preserved perfection! 

Adapted from Cincinnati Locavore

Ingredients:

• 1 four pound flat of strawberries (make sure to get some with green/white tips)
• 2 lemons
• 2 c. white granulated sugar, unbleached

Directions:

1. Wash, hull and roughly mash strawberries.
2. Add sugar and allow to sit for a bit, letting it macerate in its juices.
3. Pour into non-aluminum stock pot (high sides helps with the splattering) and bring to a rolling boil for five minutes, stirring constantly.
4. Remove from heat and strain the strawberries bits from the liquid, making sure to collect all available syrup.
5. Return syrup to pot and add lemon juice AND lemon peels.  Bring to a rolling boil, stirring constantly.  Boil for a few minutes, until syrup thinckens further.  If you have a candy thermometer, temperature should read close to 220 degrees.  Be careful not to burn!
6. Return strawberries to pot and bring contents to a rolling boil, stirring constantly.
7. Remove from heat and discard lemon peels; allow to cool.  Pour into jars suitable for storing in the fridge or freezer.

I love this freezer jam so VERY much!  And every time we have it, I think, "Dang, I have GOT to share this, with the WHOLE world!"  It's taken me forever to post it, and for that I apologize profusely, as strawberries are no longer in season (in most places).  But, I had to write it down before I forgot... And luckily, the hub manages produce at Costco, so we always get the best strawberries at the best price.  Even in the Fall!  I guess AZ has its perks after all.  *B

Marinated Mushrooms

Psst, I'm Italian.  Garlic runs in my veins.  True story.  And on Christmas, we skip the turkey/ham reprise and opt for Italian sausages and homemade raviolis.  Talk about comfort food!  But no Borgia feast would be complete without marinated artichoke hearts, or marinated mushrooms.  Shoot, I could eat both every day of the year!  Now, I don't marinate my own artichoke hearts... that's intense!  But, marinated mushrooms is beyond simple.  And super delicious.

Ingredients:

• 1 package of fresh mushrooms
• bottle of Italian dressing

Directions:

1. Wipe mushrooms clean with a damp cloth.  Place inside a large ziploc bag, or tupperware.
2. Cover mushrooms with dressing, refrigerate and let sit overnight.  The longer they marinade, the better!

Two ingredients and two steps.  The end  :)  Told you it was easy.  *B

The GREAT Green Bean Casserole

Last year my dear hub wanted to be fancy and forgo the infamous canned beans and soup combo and make a fresh batch from scratch.  I tell you my dear friends, it was a revelation!  It has changed our lives.  For reals.  We learned a few things since then, and what we have here is a real winner.  It takes a little extra work, but man alive is it worth it!  It really does take your feast to the next level of dietary awesomeness.

Ingredients:

• 2 tablespoons plus 1 teaspoon salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons butter
• 12 ounces mushrooms, trimmed and chopped
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup half-and-half
• 1 t. Dijon mustard
• 2 containers of french fried onions

Directions:

1. Bring a large pot of water to a boil.  Add 2 T. salt and beans and boil until cooked but firm (al dente?).  Drain and rinse with cold water.
2. In large pan, melt butter over medium heat.  Add mushrooms and cook for a couple of minutes before adding remaining salt and garlic.
3. Sprinkle flour over mushrooms and cook for a minute, creating a roux.  Add chicken broth and stir until it starts to thicken.
4. Add half-and-half, Dijon, pepper and nutmeg.  Reduce heat and simmer for 5-10 minutes, until it thickens.
5. Remove from heat and add 1 container of french fried onions.  Add to green beans and stir until well combined.  Place in baking dish and top with the other container of onions.  Bake at 350 for 15 minutes.

Tip: when preparing mushrooms, do NOT rinse.  Get a damp paper towel and wipe clean.  Mushrooms are like sponges.  So save their soaking powers for the good stuff.  A waterlogged mushroom is a rubbery one... As for the half-and-half, I'm pretty sure you could get away with regular milk.  But my husband is picky when it comes to "creaminess" and so I leave this dish to him.  Otherwise I'd be trying to healthify it.  But in all honesty, I'll eat just about anything if I'm not the one cooking it!  *B

Sweet Cranberry Raspberry Sauce

The other day I was watching a cartoon about Thanksgiving.  And on the table were the traditional trimmings, including cranberry "sauce" in the form of a can.  I laughed at how traditional that shape, and taste, has become.  And I don't know very many people who actually like it... So, a couple of years ago I started making it from scratch.  Because everything tastes better homemade than can-made, right?  Plus cranberries are just so darn  fun to cook ;)  This sweet and tart sauce not only tastes great, it's literally a beautiful addition to your plate! 

Ingredients:

• 1 c. water
• 2/3 - 1 c. unbleached sugar (depends on how sweet you want it)
• 1 bag cranberries, sorted, rinsed and drained
• 1 small bag of frozen raspberries (12 oz)
• zest of one orange
• juice of 1 small lemon
• dash or two of nutmeg, ground cloves, and salt

Directions:

1. Combine water and sugar in saucepan, bring to a boil.
2. Add cranberries and bring back to boiling.  Reduce heat and simmer for 10 minutes.
3. Add raspberries, orange zest, lemon juice and spices.  Stir well and remove from heat.

When using a full cup of sugar, it tends to be a bit too sweet for my taste.  Which means it's probably about perfect for the majority of America ;)  This makes a relatively huge batch, so I love to freeze what's left and use it as jam.  Leftover turkey sandwiches will never be the same!  *B

Yummy Yammy Casserole

I'm not going to even bother tweaking this recipe...  If it ain't broke, don't fix it ;)  Although, I am making this with rice milk and a butter substitute for the casein sensitive feasters.  Either way, this is THE best yam/sweet potato casserole you will EVER have.  I guarantee it!


Ingredients:

• 3 cups cooked and mashed red sweet potatoes or yams
• 2.5 cup brown sugar, divided
• 1/2 tsp. salt
• 2 eggs
• 1 stick of butter, divided (softened)
• 1/2 cup milk
• 1 tsp vanilla
• spices to taste (opt)
• 2/3 cup flour
• 2 cup chopped pecans or walnuts

Directions:

1. Mix together the sweet potatoes, 1 c. of brown sugar, salt, eggs, 1/3 stick of butter, milk, vanilla and spices and place in greased baking dish.
2. Mix remaining brown sugar and butter with flour and nuts.  Sprinkle on top of casserole.
3. Bake at 350 for 35-45 minutes.

Seriously, even the pickiest will find it hard to resist.  Behold, and beware, sugar and its power of persuasion!  Get ready to get your yum on.  *B

Black Bean Salsa

I seriously can't believe I am just now posting this.  Super shame on me, because this stuff is yumtastic!  Definitely my favorite go-to-dip.  It's different from your normal salsa in that it's nice and chunky, and it isn't spicy.  At all.  It's just fresh and fabulous, and full of pretty colors!  Truly a plethora of nutrients for your palate to enjoy ;)

Ingredients:

• 3 roma tomatoes, chopped
• 2 avocados, chopped
• 2 green onions, chopped
• 1 can black beans, drained and rinsed
• 1 can black olives, drained and sliced/chopped
• 1 can's worth of frozen corn
• handful of cilantro, finely chopped
• 1-3 t. minced garlic
• olive oil, 3 times around the bowl
• balsamic vinegar, 2 times around the bowl
• salt & pepper to taste

Directions:

1. Combine all the ingredients into a bowl.  Keep cool until ready to serve.

We usually make up a HUGE bowl, and more often than not it's gone within a day.  You can serve it as a dip with chips, a topping for salad/chicken, or a filling for burritos/quesadillas/tacos, etc.  Believe it or not, it even tastes better the next day!  But ours never makes it that long...  *B

Warm & Nutty Applesauce

There are two ways to make this: super-easy-quick vs. minimal-effort-quick.  You choose.  Although, I do recommend staying away from the micro as often as you can, especially when fruits/veggies are involved.  Nuking our beloved foods tends to leach out all the good nutrient stuff... anyway, enjoy this warm and yummy treat, and dream of dead leaves and grinning pumpkins :)

Ingredients:

• 1 c. unsweetened applesauce
• handful of chopped almonds
• cinnamon to taste

Directions:

Version 1: Microwave applesauce for a minute, add cinnamon and nuts.

Version 2: Roast nuts in dry pan over low heat until nuts are fragrant.  Add applesauce and cinnamon and stir until warmed through.

Not quite ready for Fall?  Then try the crafty applesauce instead!  Either way, "an apple a day keeps the doctor away!"  *B

Rockin' Corn Muffins

I love muffins!!!  Especially good tasting and good-for-you muffins...  And boy, does this corn muffin have it all!  It's savory AND sweet, hearty AND moist.  It basically rocks, but doesn't taste like one ;)

Ingredients:

• 1/2 c. flour blend (white flour, wheat flour and wheat germ, 1:1:1 )
• 1/2 c. cornmeal
• 2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 2 eggs
• 1/4 c. brown sugar
• 1/4 c. applesauce
• 1/2 c. white beans, pureed
• 1/2 c. corn, pureed
• handful of shredded cheese

Directions:

1. In one bowl, mix all the dry ingredients.  Add shredded cheese and toss together.
2. In another bowl, mix together the wet ingredients.  Fold the dry into the wet, being careful not to over-mix.
3. Spoon batter into prepared muffin tin.  Bake at 350 for 22-24 minutes.

Add a little honey and eat alongside some awesome meatless chili.  Whole grains and incomplete proteins, unite!  *B

bruschetta tapenade

As if the name for this isn't pretty enough... it's looks and tastes as good as it sounds, if not better! It's that good my friends. Really. And easy, too! My favorite combination :)

Ingredients:

• 4-5 roma tomatoes, diced
• lots of FRESH basil (a generous handfull otta do it)
• 1 can of black olives, drained & minced
• 1 small jar of green olive with pimentos, drained & minced (you want to have close to an equal amount of black and green olives)
• 2 t. minced garlic
• olive oil to taste
• balsamic vinegar to taste
• salt to taste
• 1 crusty baguette, sliced at an angle and relatively thin (like, 2cm, or something)
  

Directions:

1. spray/brush olive oil on both sides of bread slices and grill until toasted golden (with those fancy grill marks). I don't have a grill, so we used our counter top panini wannabe-grill. You could probably just bake them until toasty.
2. assemble all of the ingredients, besides the bread, and give it a good toss until everything is mixed nicely
3. stuff your face, in a civilized manner, of course.
4. visit a crypt and scare off all the rebel vampires (good deed for the day: check).
   

Note: this topping is also good tossed with angel hair pasta or atop some form of yummy chicken. Enjoy --and then tell me how much you loved it!!! *B

Robin's Curried Lentils

- my variation of "Dahl"

Ingredients:

• 3/4 cup red lentils
• 1/2 yellow onion, diced
• 1-2 cloves garlic, chopped up
• 1 tbsp butter
• 1/2 can coconut milk, about 1/2 cup (I use lite/low-fat, if you can't get it, just use less and increase the water)
• 2 cups water
• 1 tsp mustard seeds (optional)
• 1 tbsp curry powder
• 1/4 tsp cayenne pepper
• 1/4 tsp crushed dried red peppers
• 1/4 tsp ginger (just the regular powdered kind)
• 1/4 tsp garlic salt

Directions:

Melt the butter in a medium saucepan, then add the mustard seeds, garlic, and onions. Cook on medium heat until onions are transparent and seeds begin to pop. Then add the lentils and cook until shiny and a little transparent (about 3 min). Add coconut milk, 1 cup water, and spices. I just add spices to taste. Simmer 30-40 minutes until lentils are tender and it has a thick soup-like consistency. It will reduce as cooking, so feel free to add water, coconut milk, and adjust spices during cooking. Serve over Basmati rice. It's delicious served with fresh sliced green, red, and yellow bell peppers. It also freezes and reheats well.

Stuffed Potatoes

Just be careful with the consistency here. Add less or more yogurt/ sour cream to match properly with your potato amount... and taste test (as always) for the right seasonings amount. Serve with bacon wrapped chicken.

Ingredients:

• 2 potatoes, cleaned and "forked"
• olive oil
• 1 can mushrooms
• 1/4 onion, diced
• garlic, minced (1 clove at most)
• dried thyme, to taste
• S&P, to taste
• 1/4 c. plain yogurt OR fat-free sour cream
• shredded cheese (1 oz. per person)

Directions:
1. Heat a little bit of olive oil in skillet. Microwave potatoes, rotating half-way through nuking (and preheat the broiler while you're at it).
2. Add mushrooms and onions; cook/saute.
3. Add garlic, thyme, S&P.
4. Cook, stirring frequently.
5. Cut cooked potatoes in half and scoop out the insides (be careful- don't rip the skins).
6. In a bowl, mash potatoes with yogurt until combined.
7. Stir in the sauteed mix and add some shredded cheese (1/2 oz. per person) and more S&P if needed.
8. Mound filling back into potato skins and top with rest of cheese; place on a baking sheet and under the broiler until light brown (3-4 minutes).

Quick and Fancy Broccoli

I use this recipe all the time because I love it! Is there really any better way to eat broccoli?! Maybe roasted you say? Hmm, it’s your call. Anyway, this goes really good with roasted rosemary potatoes and Coq au Vin… my famous meal I’ve made for just about everyone! Don’t worry; it’s bound to show up on the Mess sooner or later. Until then, eat this broccoli with whatever you choose (such as the Quick Cassoulet Stuffed Bread Melts that's set for tonight)!

Ingredients:

• Broccoli, 2 crowns
• 1-2 Tomatoes
• Garlic, 1 clove, minced
  
• 1 T. Olive oil
• S&P
• Italian seasoning

Directions:
1. Heat an inch of water in a skillet until it’s bubbling.
2. While water heats, cut broccoli into flourettes; toss them in when ready.
3. Cut tomato(es) in half and carefully de-seed it/them; chop.
4. Drain broccoli (we’re just blanching them, not entirely cooking them).
5. Add olive oil to hot and dry pan; add garlic and cook for a minute.
6. Add broccoli and tomatoes to pan; season and toss to coat.
7. Serve warm or cold.