Category: Recipe

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Recipe: Gluten-Free Smokey Purple Sweet Potato and Chickpea Veggie Burgers

While out grocery shopping this weekend…my roommate and I both made it abundantly clear that we were craving burgers.  Now, she’s a carnivore…and I’m a vegetarian…but she loves veggie burgers…especially when I make them out of real ingredients…fresh…not frozen…not a patty of artificial preservatives and more chemicals than a science lab holds.

Which…makes me incredibly happy!

I’m heading to Chicago this weekend…nothing major…just RUNNING IN THE CHICAGO MARATHON…that’s all.  So, I’m trying to use up as much of my produce that will inevitably go bad while I’m out of town.  So…I had a brilliant moment of brilliance while out running 4 fast miles this morning.  Because…when I run…I think about food.  And I thought…purple sweet potato…and some sort of bean from the pantry.  I have cans and varieties, folks.  When you’re a vegetarian…this happens.  So…after returning home and taking a shower…I got to work in the kitchen creating my base for my veggie patties that I would form upon returning home from work.  A sit in the fridge might actually help the mixture, yes?

I seasoned it up with paprika, cumin, salt, onion powder, and a little hit of black pepper.  That’s where the smokiness comes from.  The rest…well…see for yourself…

Recipe: Gluten-Free Smokey Purple Sweet Potato and Chickpea Veggie Burgers

Gluten-Free Smokey Purple Sweet Potato and Chickpea Veggie Burger (with a side of homemade beet chips)
Gluten-Free Smokey Purple Sweet Potato and Chickpea Veggie Burger (with a side of homemade beet chips)

Servings: 8
Time: Prep 20 minutes; Cook 10 minutes

Ingredients:

  • 2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes (I used purple sweet potatoes, but you can use any variety)
  • 1 cup chickpeas (garbanzo beans), drained and rinsed
  • 2 garlic cloves, minced
  • 1/3 cup gluten-free bread crumbs (I used Southern Homestyle Gluten-Free Corn Flake Crumbs)
  • 1/3 cup flour (I used Better Batter Gluten-Free All Purpose)
  • 1 large egg, lightly beaten
  • 1-1/2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cumin
  • 1 teaspoon salt

Directions:

Pierce the potatoes (I used 2 large) all over with a fork and place on in the microwave on a paper towel.  Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove the potatoes and slice them in half, allowing them to cool enough so that you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork.  Add the sweet potatoes and mash together.  Add in the cumin, paprika, onion powder, spices, salt, pepper, minced garlic, egg, breadcrumbs,  and flour.  Mix together until combined.

Refrigerate the mixture for 15-20 minutes or all day while you’re at work (like me).  This will help make it easier to form them into patties…but they still can be quite messy.  Trust me.  then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

Heat a large skillet over medium heat and add 2 tablespoons coconut oil (or olive oil).

Remove the mixture from fridge and form into 8 equal patties.  Once the skillet is hot, place the patties in the pan and allow to cook on one side for about 5-6 minutes.  Make sure it has a nice crust on that first side before carefully flipping it over and allowing to cook for another 5-6 minutes.

Toast buns if desired.  I toasted the gluten-free hamburger buns I picked up from my local allergen-free bakery, Annie May’s Sweet Café.

Assemble the burger with your favorite toppings and enjoy!

I served mine with homemade beet chips.

Yum!

~*~*~

These burgers can be a bit crumbly…but they are so packed with flavor.  I loved the smokiness brought on by the paprika.  And the sweet potatoes and chickpeas definitely made a nice base for this patty.  All it took was a little binder and my favorite toppings (kale, caramelized onion, and avocado slices)…and dinner was an epic burger of vegetarian awesomesauce.  I also made a vegan roasted garlic sriracha aioli to top off the burgers.  DELICIOUS!

I am so glad I have 6 more of these patties in my freezer.  They were truly fantastic.  A lot of flavor in each bite.  That’s how veggie burgers should be done.  They were a bit crumbly…but on the whole…a total win.

Try them out…and see for yourself!

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Recipe: Baked Delicata Squash with Pomegranate and Goat Cheese

I know what you’re thinking.  You’re thinking…”Squash…again?”  Heck yeah.  It’s the time of the year where my CSA bin is inundated with squash.  It’s unstoppable.  You can’t stop it.  You just have to embrace it, find new ways to eat it, and then enjoy the fruits of your labor.

In this case…that’s exactly what I did.

This is the second time my CSA bin has thrown delicata squash my direction.  I copped out last time and chopped it, steamed it, then threw it on a broccoli crust pizza.  But this time…I really wanted to experience the delicata squash.  So, I went hunting on Pinterest (because…hello!) and happened across a recipe originally posted on the blog Peanut Butter & Peppers, which focuses on health, fitness, and good food.  As delicata squash was not something that came up a lot on Pinterest…and I had the squash and goat cheese…I figured I could at least wrangle up a pomegranate (or 2…because I love pomegranate) and give this recipe a try.

Tonight…was that night.  And below…is said recipe.

Recipe: Baked Delicata Squash with Pomegranate and Goat Cheese

Baked Delicata Squash with Pomegranate and Goat Cheese
Baked Delicata Squash with Pomegranate and Goat Cheese

Servings: 2
Time: Prep 10 minutes; Cook 20 minutes

Ingredients:

  • 1 Delicata Squash (536 grams)
  • 2 tsp. olive oil
  • 1/4 tsp cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp cayenne pepper (optional, but highly recommended)
  • 2 tbsp. pomegranate arils
  • 1/2 oz goat cheese


Directions:

Preheat oven to 375 degrees

Line a baking sheet with aluminum foil, spray with cooking spray.

Wash delicata squash, cut off the ends.

Slice squash in 1/2″ pieces.  With a spoon take the seeds out.

Place the squash in a bowl and toss with olive oil, cinnamon, salt, and cayenne pepper.

Place squash on the prepared baking sheet.

Bake for 10 minutes, flip the squash and bake for another 10 – 12 minutes or until fork tender and skin slightly blistering.

Place squash on a plate and top with pomegranate arils and goat cheese.

~*~*~

This dish is a flavor explosion.  You have the sweet creaminess of the roasted winter squash.  Then you have the sweet tang of the pomegranate arils.  And then that savory, rich flavor of the goat cheese.  The cinnamon and cayenne pepper give it this nice warmth (not heat, but warmth)…with just the right amount of sweetness.  It all balances out and comes together right on the plate.

As I was eating, the only fault I could find was that there wasn’t more of it.  This is a fantastic dish…and very nutritious too.  Clean eating, once again, for the win!!

I’m sure any winter squash would be a good stand in, but the delicata squash made for a beautiful, and more importantly, delicious plate.

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Recipe: Gluten-Free and Vegan Pumpkin Spice Ice Cream

I love pumpkin.

I’ve said it countless times before…because, after all, this is pumpkin season.  So…I’ll say it again.

I.  LOVE.  PUMPKIN.

Get it?  Got it?  Good!

Well, this past weekend I met up with some great friends at the local ice cream shop.  There, I indulged in a great ice cream called “Pumpkin Spice and Everything Nice.”  Why?  Because it’s pumpkin time and it’s one of the seasonal rotating flavors.  It only comes around in the fall, my friends…so I take advantage…believe me!  Of course, as I am sitting there eating it, I’m wondering if I could make something like this…but using the coconut milk and the cans of pumpkin I had in my pantry.

After a little researching, it turned out I could.  And with a little guidance from PBS and Kitchen Explorers, I was able to make my own pumpkin spice ice cream…completely vegan…gluten-free…packed with flavor.  I was one happy girl when I took this out of the ice cream maker.

Recipe: Gluten-Free and Vegan Pumpkin Spice Ice Cream

Gluten-Free and Vegan Pumpkin Spice Ice Cream
Gluten-Free and Vegan Pumpkin Spice Ice Cream

 Servings: 8
Time: Prep 10 minutes; Freeze 30 minutes

Ingredients:

  • One 13.5 ounces can coconut milk (do not use skim or low-fat) (I used the 11 ounce carton of So Delicious Culinary Coconut Milk)
  • 1-1/2 cups unsweetened canned pumpkin puree (I used Libby’s)
  • 1 cup sugar
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt

Directions:

Whisk all the ingredients in a large bowl until well mixed and smooth.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions.

Transfer the ice cream to a freezer-safe container, cover the ice cream with plastic wrap, cover with the lid, then freeze until firm.

~*~*~

Yes…it truly is that easy.  And the flavor.  OMG…the flavor.  This is now going to be incorporated into my Thanksgiving Day menu.  I’m hosting this year…and I got inspired with this ice cream to do a dessert for the occasion.  No pumpkin pie at my house.  I hate pumpkin pie with a passion.  But this…this will blow away the pie competition anyway.  The flavor of this ice cream is like eating a chilled pumpkin pie…except that it tastes good.  It’s hard to stick to just the one serving, but if you do…you’ll have 8 delicious 1/2 cup servings of this amazing ice cream.

It’s my favorite one I have made so far.  And now I just want to keep making it to keep it stocked in my freezer.  You will too.  Trust me.

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Recipe: Baked Parmesan Risotto with Peas and Portobello Mushrooms

I am addicted to the Food Network.

Really.

If I am out of town or at the gym, that is my preferred station.  I might be a gluten-free vegetarian, but I love food.  And I love to learn about food.  And, even more, I love to learn new ways to cook food.  Lucky for me HULU airs a few Food Network shows, and one evening my roommate and I tuned into an episode of The Barefoot Contessa.  I know, a lot of people don’t like Ina that much, but sometimes the things she does with food is awesome.  And on this particular episode…she was making risotto.  The difference was, she was not going to stand over a pan on a stove, stirring and stirring and stirring as the rice worked its way to the perfect texture.

Nope.  She was going to bake it.

BAKED RISOTTO!!  Who would have thought that would work?

I changed up the original recipe to be vegetarian and make use of what I had in the kitchen, which meant I even (God forbid) took out the use of the white wine.  I didn’t have any on hand.  I include some sauteed fresh portobello mushrooms as well.

Recipe: Baked Parmesan Risotto with Peas and Portobello Mushrooms

Baked Parmesan Risotto with Peas and Portobello Mushrooms
Baked Parmesan Risotto with Peas and Portobello Mushrooms

Servings: 6
Time: Prep 10 minutes; Cook 50 minutes

Ingredients:

  • 1-1/2 cups Arborio rice
  • 5 cups simmering vegetable stock, divided
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons unsalted butter, diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup frozen peas
  • 1 cup portobello mushrooms, chopped

Directions:

Preheat the oven to 350°F.

Place the rice and 4 cups of the vegetable broth in a Dutch oven.

Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

While it bakes, clean and chop your portobello mushrooms (if using).  Place a pan over medium heat and add olive oil.  When the olive oil is heated, add the portobello mushrooms and a dash of salt and saute until the mushrooms are lightly browned on each side.  Remove from the heat and set aside.

Remove the risotto from the oven, add the remaining cup of vegetable broth, the Parmesan, butter, salt, and pepper.

Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.  Add the peas and mushrooms and stir until heated through.

Serve hot.

~*~*~

I couldn’t believe how beautifully this actually worked out.  Honestly.  It was amazing.  The rice was fluffy and soft.  The risotto itself had that thick risotto feel to it.  The cheese melted beautifully and really helped give it that added bit of creaminess.  I didn’t even miss the wine.  And by sauteing up the mushrooms, I gave the risotto a little meatiness.  The seasoning was good, but if you are using a good Parmesan cheese, I recommend maybe cutting back slightly on the salt that is added.

My roomie loved this dish and was so happy we had leftovers.  I even took a serving in to a co-worker because I had mentioned I was making it for dinner, and he had been having a rough week.  When I saw him later that day, he said it was SO good.  It made me happy.

So, if you love risotto but don’t want to slave over a hot stove to make it…give this recipe for baked risotto a try.  I think you’ll be more than pleased with the results.  As for me…I think I will forever bake my risotto in the future.  So much easier and much better results.

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Recipe: Gluten-Free Spaghetti Squash Alfredo

A couple of years ago, you never would have caught me buying a spaghetti squash or even cooking with squash.  For as much as I could remember, growing up, I disliked squash.  Wouldn’t touch it.  Hated the taste.  Hated the texture.  Hated everything about it.  Did. Not. Want.

But when I signed up for my CSA bin, before I knew I could swap out items…squash season came around and my bin was being inundated with different varieties of the vegetable.  And there I was…not wanting to let anything go to waste.

Now…whenever I get a squash I do a happy dance of joy.  I have learned that tastes can change over time and now squash is one of my favorite things to prepare.  There are so many different varieties of squash and so much that can be done with them because of that.  This is one rockstar of a vegetable, that’s for sure.

One of my favorite varieties of squash is the spaghetti squash.  I love it.  I have made so many different meals with the inner strands of the spaghetti squash, even substituting it for pasta noodles.  But when my CSA bin recently delivered a small spaghetti squash to my door…I wanted to do something outside of the box.  With a little Google-foo and a recipe from a blog called Chocolate & Carrots…I was able to do just that.  I baked my spaghetti squash…shredded it with a fork…then topped it off with a lightened up, gluten-free alfredo sauce.

Recipe: Spaghetti Squash Alfredo

Gluten-Free Spaghetti Squash Alfredo
Gluten-Free Spaghetti Squash Alfredo

Servings: 2
Time: Prep 10 minutes; Cook 1 hour

Ingredients:

  • 1 spaghetti squash
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, finely minced
  • 2 tablespoons flour (I used Better Batter Gluten-Free All-Purpose Flour)
  • 1 cup of milk (I used unsweetened almond milk)
  • 1 tablespoon reduced fat cream cheese (I used Daiya Deliciously Dairy Free Cream Cheese Style Spread)
  • 1 cup grated melty cheese like Parmesan (I used Dill Havarti Cheese…because that’s what I had)
  • 1/4 cup grated mozzarella or Parmesan, for topping


Directions:

Bake your spaghetti squash as usual.  There are so many ways to bake a spaghetti squash…in the oven or the microwave.  But I cooked mine by slicing the squash in half and removing the seeds and pulp.  On a baking sheet, I placed the squash rind-side up and slid it into a 375°F oven for about 40 minutes.  After 40 minutes, I removed the squash from the oven and used a fork to break up the spaghetti squash strands inside of the spaghetti squash casing.

While the squash is baking…make the sauce.

In a small sauce pan over medium heat, melt the butter.

Whisk in the garlic and cook for 1 minute, until fragrant.

Whisk in  the flour until combined.

Slowly whisk in the milk until it is combined and there are no lumps.

Keeping the pan on the heat, whisk in the cream cheese.

Remove the pan from the heat and whisk in the cheese until it has melted.

Evenly distribute the sauce to both halves of the spaghetti squash and stir.

Top with the remaining cheese and place the halves under a broiler for a minute or two, until the top becomes a light brown.

Serve immediately with pepper, red pepper flakes, or hot sauce.

~*~*~

I discovered that the next time I choose to make this dish, I definitely want to use a stronger cheese.  While I love Dill Havarti for a cheese, it really wasn’t made for an alfredo sauce.  It melted just fine, but the flavor profile needed a bit more of a boost.  I recommend a Gouda cheese or an extra sharp cheddar.  Something with a little bite behind it.

All that being said, regardless of the use of mild cheese, I found that I absolutely LOVED this dish.  It was nutritious and filling all at the same time.  The spaghetti squash paired well with the lightened up alfredo sauce.  And I found topping it with a little heat from red pepper flakes and a dash of my favorite hot sauce just gave it that little extra kick.  It’s optional…but amazing.  My roommate preferred hers with just some grated Parmesan cheese on top.

If you are looking for a new way to enjoy a spaghetti squash…or are just now being introduced to the vegetable…give this recipe a try.  It takes a little time to prep the squash…but the end result is always worth it.

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Recipe: Broccoli Pizza Crust

Yes…you read that title right.  This is a pizza crust…made out of broccoli.  Hey…I’m doing this whole clean eating thing, and while I love a real (gluten-free) pizza crust as much as anyone else, sometimes you just want to think outside the pizza box and try something new.  And since it’s getting to the point where I always have broccoli in my CSA bin…well…instead of doing a typical cauliflower crust (if you can call that typical)…I decided to give it a go with one of my favorite veggies…broccoli.

It’s a little bit of work, but it’s a beautiful and nutritious alternative to standard pizza crust.  I make mine with vegan cheese do to lactose intolerance, but regular cheese works just as well.  Don’t mock it until you try it:

Recipe: Broccoli Pizza Crust

Broccoli Pizza Crust
Broccoli Pizza Crust

Servings: 2
Time: Prep 10 minutes; Cook 25 minutes

Ingredients:

  • 1 medium head of broccoli
  • 1 cup grated mozzarella cheese (I use Daiya mozzarella shreds)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon nutritional yeast (optional…but I highly recommend it)
  • 1 large egg

Directions:

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Chop the broccoli into florets (try to remove the stems) and place them in the large bowl of a food processor.  Pulse for about 30 seconds, just until all of the florets have been cut down into very fine crumbs.  You should have about 3 cups of crumbs.

Transfer to a microwave safe bowl, cover, and microwave on high for 4 minutes.  Remove and let cool slightly.

Transfer to a clean tea towel (not paper towels because they will shred).  Wrap the broccoli bits up tightly in the towel and wring all the water out over the sink.  There is actually quite a bit of water in the broccoli, so keep wringing to get out as much water as you can.  This will help keep the crust from crumbling.

Combine dried broccoli with the cheese, basil, oregano, salt, pepper, nutritional yeast, and egg.  Use your hands (that’s it…get a little dirty) to mix everything together.

Transfer the mixture to the prepared baking sheet and form into a 10-inch thin circle.  Bake in preheated oven for 10-11 minutes.

Once crust has precooked, remove from the oven and top with whatever toppings you like.  For this particular pizza, I topped mine off with slices of fresh red tomato, caramelized onion, chopped yellow pepper, chopped avocado and topped it off with goat cheese.

Return to oven and bake for another 15-20 minutes.

Remove from oven and serve.

~*~*~

As you can imagine, this crust doesn’t keep very well so you’ll want to eat the entire thing that day.  So either share with a friend of come to dinner hungry.  Cheese, herbs and fresh veggies made up my entire pizza and it was super delicious.  You won’t even miss the actual crust.  Honestly!  This has become one of the meals my roommate begs me to make.  It’s a good thing we get lots of broccoli.

Give it a try…I dare you!

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Recipe: Gluten-Free and Vegan Cookies & Cream Ice Cream

I love ice cream.  The problem is…ice cream doesn’t always love me back.  And, more so, some of my favorite flavors from the “pre-gluten-free” days, I am no longer able to consume.  Totally bums me out on occasion.

But then…I haul out the ice cream maker and do something about it.  In this case…I make my own gluten-free and vegan ice cream.  This is actually very simple and uses basic ingredients.  Nothing too outlandish or crazy.  No dairy either.  The base is coconut milk.  Seriously.  Full fat coconut milk.  So good.

I used Glutino sandwich cookies for the “cookie” portion of this recipe and sweetened it with coconut palm sugar.  The recipe is super simple…and super good.  As my friend Greg said…”This is rich…and delicious!”

YAY!

So, the recipe is below, adapted from Food Babe so that it fit my dietary needs.

Recipe: Gluten-Free and Vegan Cookies & Cream Ice Cream

 

Gluten-Free and Vegan Cookies & Cream Ice Cream
Gluten-Free and Vegan Cookies & Cream Ice Cream


Ingredients:

Base:

  • 1 can of full fat coconut milk (13.5 ounces)
  • 1 tbsp arrowroot powder (optional thickener)
  • 3frozen bananas or ½ cup coconut palm sugar (I used the coconut palm sugar)
  • pinch of sea salt

For Cookies & Cream Flavor:

  • 1 tbsp vanilla extract
  • 10 Glutino Chocolate Vanilla Creme Sandwich Cookies broken into pieces (or cookie of your choice)

Instructions:

Combine base ingredients in blender and blend until smooth.

Add vanilla into blender and blend again.

Pour mixture into ice cream machine and turn on.

Mix for at least 20 minutes or until ice cream is formed.

Stir in cookies.

Serve.

Store in an airtight container in the freezer.

~*~*~

Hello delicious ice cream that won’t upset my stomach.  Where have you been all my life?  I still have some Glutino cookies and just bought more coconut milk.  You know what’s going back in my freezer very soon?  Yep.  Because this recipe is SO easy to make and yes…it really does make a delicious, rich ice cream.  You don’t have to be gluten-free or a vegan to enjoy this.

Make some for yourself.  I promise…the real ingredients will change the way you think about ice cream.

Besides…I got to have cookies and cream ice cream again.  Pardon me while I sit down with a spoon and indulge a little…or a lot.

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Recipe: Vegan Yellow Squash Chile-Cheddar Mash

By the end of next week…I’m going to be out of town.  This means I have a lot of fresh produce to work through before leaving.  I never want anything to go to waste, so I make a point to use up everything before it goes bad and spoils.

It’s also Friday…and this morning my bin for my CSA was placed outside my front door.  Soon after I got home tonight from work, my new one arrived with a whole new round of fresh produce.  I still had quite a bit from the two previous bins before that…so I put myself on a mission tonight…to use up most of what I had from the old bin so this coming week I could focus on the new stuff.

Mission accomplished.  I found an Eating Well recipe from 2011 that used 3 medium zucchini.  I didn’t have zucchini but I had 3 medium yellow squashes in my crisper drawer just begging for some action.  My usual go-to would be to sautee them in a pan and serve them up as a side.  But I thought…why not try something new.  And with the exception of an onion and some diced green chiles…I totally had everything else to make this super-simple and highly flavorful dish.

My entire meal was loaded with veggies tonight.  And the star was definitely the mash that I made from the squash.  I made it vegan…using Diaya cheddar shreds in place of reglar extra-sharp cheddar cheese.  But if you aren’t affected by dairy…feel free to use regular cheddar cheese.  My roommate and I both devoured this.  So delicious.

Recipe: Vegan Yellow Squash Chile-Cheddar Mash

Vegan Yellow Squash Chile-Cheddar Mash
Vegan Yellow Squash Chile-Cheddar Mash


Servings: 2-4
Time: Prep 5 minutes; Cook 25 minutes

Ingredients:

  • 1 tablespoon canola oil
  • 1 1/4 pounds yellow squash (2-3 medium), halved lengthwise and sliced
  • 1 medium onion, chopped
  • 1 4 oz can diced green chiles, drained
  • 1/4 teaspoon salt
  • 1/2 cup grated extra-sharp Cheddar cheese (I used Daiya Vegan Cheddar Shreds)

Directions:

Heat oil in a large nonstick skillet over medium heat.

Add zucchini and onion; stir to coat.

Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes.

Stir in chiles and salt; cook until heated through, 1 minute more.

Transfer to a medium bowl.  Mash with a potato masher until chunky, not completely smooth.

Stir in cheese and serve immediately.

~*~*~

My onion and squash got this amazing caramelization on them from cooking.  It really sweetened up the onions and the squash became super soft.  After mashing it up…it really didn’t look like much.  But once I mixed in the vegan cheese, everything started to come together.  This is a rich tasting, sweet and savory sort of dish that would be delicious as a side as well.  Forget mashed potatoes…serve up some squash mash.  It’s packed with flavor and SUPER healthy too.  My roommate and I split the entire pan as our entree, and that was only 238 calories for that huge serving on that plate.  I served it up with oven roasted broccolini and some herbed corn off the cob to complete a veggie-packed, but quite filling dinner.

We’re already talking about making it again.  Really delish!!  Go ahead…try something different with your squash or zucchini.  It’s worth it.

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Recipe: Roasted Corn Risotto with Smoked Paprika

Rice is a staple in my kitchen.  It can be used as a base for my quick Indian foods from Tasty Bite.  It can be made into a filling for a taco or gluten-free quesadilla.  It can be thrown into a stir-fry.  Or…it can be used to make a risotto.  The possibilities are endless.  And I have every variety of rice hanging out in my pantry…trust me.

It just so happened that my CSA bin, last week, had four lovely ears of yellow corn inside.  I didn’t have time to get to the corn last week, so I started trying to come up with some unique way to use it…rather than some deconstructed Mexican corn dish or something.  The answer came to me via a recipe on the vegetarian food blog, Amuse Your Bouche.  A risotto made with roasted corn and smoked paprika.  It sounded fantastic.  And between my bin and items already in my fridge and pantry…I just happened to have everything necessary to make it.

So…this morning after an 8 mile run, I came home, showered, then got to roasting up the corn for this particular risotto.  The kitchen smelled fantastic as it was roasting away in the oven.  Yes…the oven.  The rest…that all was worked on after a quick circuit training session.  And it all came together in a beautiful and highly tasty dish.  In fact, Cathy, my roommate, declares it her favorite risotto I have ever made.  And I’ve made a lot of risottos in my cooking days.  So, that was a huge win.

Recipe: Roasted Corn Risotto with Smoked Paprika

Roasted Corn Risotto with Smoked Paprika
Roasted Corn Risotto with Smoked Paprika


Servings: 4
Time: Prep 10 minutes; Cook 30 minutes

Ingredients:

  • 250 grams corn kernels (I used fresh, cut from the cob, and weighed it.  It was just over a cup.  You could also use sweet corn from a can, if fresh corn is not an option for you)
  • 10 grams butter (just under 1 tablespoon)
  • 100 grams cheddar cheese, grated (just under 1/2 cup)
  • Salt
  • Black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 200 grams arborio rice (I weighed it, and it’s just about 1 cup)
  • 4 cups vegetable stock (or 1 stock cube plus ~4 cups hot water)
  • 1 tablespoon fresh coriander, chopped (optional)

Directions:

Lay the corn kernels out on a baking tray in a single layer.

Add a few small pats of butter and sprinkle with just a little of the cheddar (around 2-3 tablespoons – save the rest for later).

Season with salt and pepper and place in an oven heated to 400°F for around 30-40 minutes, stirring well halfway.

Remove from the oven when it is golden brown and the pieces at the edge are beginning to turn crispy.

While the corn is roasting, prepare the risotto itself.

Heat the oil in a large, deep frying pan, wok or risotto pan, and cook the onion and garlic, along with the paprika, over a medium-low heat for 5 minutes, stirring regularly.

Add the rice and cook for about 2 minutes more.

Then begin to add the stock, around 1/2 cup at a time, allowing it to be mostly absorbed by the rice before adding a little more.  Be sure to stir regularly.  It’s okay if the mixture bubbles very gently, but keep it on a low heat.

Continue adding more stock (and stirring well) until the rice is cooked and at your desired consistency – around 30 minutes.  Add the remaining grated cheese, the chopped coriander (if using), and the roasted corn.

Serve warm.

~*~*~

The Amuse Your Bouche Web site does say that this risotto reheats really, really well. Which is good, because both Cathy and I have a serving of it for tomorrow’s dinner as well.  Honestly, this risotto was packed…and I mean…packed with flavor.  Cathy said it reminded her a lot of a gourmet macaroni and cheese…but with rice and corn.

I know…sometimes she states the obvious.  But…the fact is…this risotto was just amazing.  Super delicious.  Creamy.  Filling.  And just made of epic YUM!!  But…you should be the judge of that.  So…don’t fear risotto.  Embrace it.  And make some tonight.  I recommend this recipe.  I highly recommend it.

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Recipe: Paleo Cinnamon Glazed Pumpkin Donuts

Baking makes me as happy as cooking does.  Especially when I am doing it for other people.  And it has become a bit of a habit for me to spend my Friday nights in my little closet of a kitchen, baking up something for all the runners who come out and do their long distance run on Saturday morning.  I am a part of this group.  And, I think we all need something to run for, when it comes down to it.  Why not a little treat…a reward for pushing through all those miles and ending up back at the coffee house where those who didn’t go as far, or perhaps ran a little faster, congregate and catch-up for a bit.

There is one member of this group of amazing people who has been having so many issues with the foods she eats.  She is currently trying the Paleo diet, but working in some of those “forbidden” foods…because she is an athlete and she needs certain things to power her through.  It’s just been a matter of seeing how her body reacts to certain things.  Have I ever been there, done that.  While most of my goodies are gluten-free (the Paleo diet is gluten-free), they haven’t always had items that she could eat.  I was determined to change that this week.

As I have donut pans that are always begging for use…I went out, purchased a small bag of coconut flour (for an ungodly amount of money) and spent the later hours of the evening making donuts for my group the following morning, using a recipe from FastPaleo.  Paleo donuts.  Donuts she could, in fact, eat.  Who would have thought?  And I made them with two of my favorite things…pumpkin and cinnamon.  Yummy!

Recipe: Paleo Cinnamon Glazed Pumpkin Donuts

Paleo Cinnamon Glazed Pumpkin Donuts
Paleo Cinnamon Glazed Pumpkin Donuts

Servings: 10
Time: Prep 10 minutes; Bake 25 minutes

Ingredients for Donuts:

  • 1 cup pumpkin
  • 2 eggs (room temperature)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice

Ingredients for Glaze:

  • 2 tablespoons coconut crystals
  • 1 tablespoon cinnamon
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup

Directions:

The Donuts:

Preheat oven to 350°F.

Grease doughnut pan with coconut oil.

Combine all ingredients in a mixer, food processor or blender (anything works) except for the glaze.

*Note that coconut oil and maple syrup is needed for the doughnut and the glaze.  Optional ingredient if it appears too dry: 1 cup room temperature applesauce (the kind with cinnamon would rock).

Evenly distribute onto the baking pan and bake for 20 minutes.

Cool on a cooling rack.

When cool, flip over to allow them to fall off pan.
The Glaze:

Combine the coconut oil and maple syrup in a dish.

Combine the coconut crystals and the cinnamon in a bowl.

Use a pastry brush to brush the top (or all sides) of the donut and then dip it onto the dry mix.

~*~*~

It’s really that easy.  I didn’t need to add applesauce to my mixture of ingredients.  And these donuts were soft, moist, and really, really packed with flavor.  I was beyond impressed.  So was my group, apparently.  Because I ended up baking 20 of these and only 3 of them were left on Saturday morning after we all finished our runs.  And the leftover three were devoured by my roommate and I this morning for breakfast.  Even gave them a little warm-up in the microwave, as if they were fresh out of the oven.  Honestly…SUPER delicious.

One of the group was raving to me afterwards about the donuts.  It makes me happy to share something I love to make with those I enjoy being around.  And with those I know appreciate the time and effort I put into these.

My Paleo runner was not there this past week…but after this three week hiatus where I am out of town…I’ll resume my baking trend and see what I can create that will be safe for her as well.

Until then…I intend to make many many more of these donuts.  And at 104 calories and 6 grams of fat per donut…it’s a treat that is definitely worth indulging in.  Epic yum!  Try them.  You don’t have to be gluten-free or Paleo to enjoy them.  Obviously.  My running buddies proved that.  High marks and high praise all around.