Laurie's Kitchen

A cooking blog of some of my favorites

Risotto with chicken sausage April 1, 2014

Filed under: Chicken,Dinner,Fall,Gluten Free,Vegetarian Optional,Winter — laurms15 @ 7:34 am

Ingredients
3 chicken sausage links, chopped
2 T olive oil
2 T butter
1 large onion, diced
5 cloves garlic, minced
1 1/2 cup arborio rice
1/2 cup white wine
4 cups chicken stock
2 cups water (if needed)
1 cup sun dried tomato (not packed in oil), chopped
1 package frozen chopped spinach (10 ounces)
1/2 cup shredded parmesan cheese

In a large pan, heat oil over medium heat. Saute chicken sausage until crispy brown. Remove from pan.

Add butter to pan. When melted, stir in onion and saute until translucent. Stir in garlic for one minute.

Add rice and stir continuously for a few minutes then add wine. Stir until wine is mostly absorbed then add broth in 1/2 cup increments, stirring gently, until completely absorbed.

Add sun dried tomatoes and remaining water, in 1/2 cup increments, until the water is completely absorbed or the rice is cooked through completely: tender but not crunchy.

Add spinach and chicken sausage to pan and heat through.

Remove pan from heat, stir in parmesan and serve.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

 

ONE POT TOMATO BASIL PASTA

Filed under: Dinner,Fall,Gluten Free,Pasta,Vegetarian Optional — laurms15 @ 7:29 am

ONE POT TOMATO BASIL PASTA

Serves 4 to 6 as an entree

12 ounces linguine pasta (I use gluten free)
1 can (15 ounces) diced tomatoes with liquid
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

I also boil a head if cauliflower and toss that in with the pasta toward the end.

 

Gluten-Free Cinnamon Swirl Coffee Cake (or muffins) February 15, 2014

Filed under: Bread,Breakfast,Brunch,Gluten Free — laurms15 @ 4:06 pm

Gluten-Free Cinnamon Swirl Coffee Cake (or muffins)

From Gluten Free Easily

Cinnamon Swirl Coffee Cake

2 ¼ cups gluten-free all-purpose flour mix (I use the basic gluten free King Arthur AP flour)
1 ½ tsp xanthan gum
1 ¼ tsp sea salt
1 tsp baking powder
¾ cup light olive oil (I used vegetable oil)
1 to 1 ¼ cups brown sugar
2 tbsp vanilla extract
3 large eggs
2/3 cup milk (this can be dairy free by using coconut milk)

Cinnamon Swirl Mix for Coating or “Filling”
(I used more then this but I just mixed as needed to my taste. I like it sweet and with lots of cinnamon.)
1 tbsp cinnamon
¼ cup granulated sugar

Preheat oven to 350 degrees Fahrenheit.

For bread:
Grease pans and then sprinkle with cinnamon-sugar coating, tilting pans again and again until well coated. Set aside.

For muffins:
Either prep as above or I used paper muffin liners and they worked perfectly.

Combine flour, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.

Pour olive oil into large bowl, and slowly mix in sugar and vanilla extract.

Add eggs one at a time, stirring after each addition.

Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.

Lastly gently mix in xanthum gum and let sit for a few minutes.

For bread:
Spoon or pour a little of the batter into two prepared loaf pans. Sprinkle cinnamon swirl filling over all. (See notes for further directions/variations.) Top with remaining batter.
Bake for about 40 – 45 minutes.

For muffins:
Pour a little batter in each cup. Sprinkle sugar mixture to taste. I used about 1/2 tbsp per muffin. Then top with remaining batter. Sprinkle another coating of the sugar mixture over the top of the muffins and bake until done about 20minutes.

Test for doneness with a toothpick.

*feel free to use whichever all-purpose flour mix you use most often for baking. If you’re not gluten free, you may use regular all-purpose flour and omit the xanthan gum.

Two loaf pans are what the original recipe calls for. Don’t worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6 3/4″ x 3 1/2″ x 2″ loaf pans or 8 1/2″ x 4 1/2″ x 2 5/8″ pans.

 

SLOW COOKER BALSAMIC HONEY PULLED PORK February 2, 2014

Filed under: Dinner,Gluten Free,Pork,Slow Cooker — laurms15 @ 10:38 am

SLOW COOKER BALSAMIC HONEY PULLED PORK

Recipe originally found on http://www.justataste.com/

Yield: 4 TO 6 SERVINGS
Prep time: 10 MIN
Cook time: 9 HOURS

INGREDIENTS:

1 (3-pound) boneless pork shoulder
1/2 cup honey
1/2 cup balsamic vinegar
1/4 cup blackberry jam (Raspberry or plum jam can also work)
1/4 cup hoisin sauce
1cup chicken broth
3 cloves garlic, minced
1/2 cup diced onion
1+ Tablespoon cornstarch

DIRECTIONS:

Place pork shoulder in a Tupperware or large ziplock.

In a medium bowl, whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and then pour the sauce over the pork shoulder.

Place in fridge overnight so in the morning you just need to pour the entire thing into the slow cooker. If you do not wish to marinate this is not required at all. I just find it easier to prep the night before.

Place pork and glaze in the slow cooker. Cover and cook the pork shoulder on LOW for 9 hours.

Remove the pork shoulder from the slow cooker (saving the liquid) and place into a bowl. Using two forks, shred the pork into smaller pieces.

Pour the liquids from the slow cooker into a saucepan over medium-high heat and whisk in the corn starch. Bring the sauce to a boil and cook it until it reduces and has thickened. Pour some of the sauce over the pork and mix. Save the rest so people can add a bit more sauce to their individual portion.

 

Savory Pepper Steak

Filed under: Beef,Dinner,Gluten Free,Slow Cooker — laurms15 @ 5:23 am

Ingredients
1½ lbs round steak, cut into ½ in strips
¼ cup flour
½ tsp salt
½ tsp pepper
1 small onion, diced
4-5 garlic cloves
1 green pepper, diced
1 red pepper, diced
1 (16 oz) can Italian style tomatoes
1 tbsp beef bouillon
2 tbsp Worcestershire sauce
1 tbsp steak seasoning
1 tbsp steak sauce

Instructions
Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag. In a med bowl mix together the rest of the ingredients, add to bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 8 hours.

 

Cranberry Orange Bread (Gluten Free) December 22, 2013

Filed under: Bread,Breakfast,Brunch,Fall,Fruit,Gluten Free,Winter — laurms15 @ 12:15 pm

I 100% stole this recipe from Charmingly Uncomplicated because it was fantastic!

Cranberry Orange Bread
Makes one large loaf or 3 smaller loaves

1 medium orange
3/4 cup orange juice
1 beaten egg
2 Tbsp. cooking oil
2 cups all-purpose flour (or, 2 cups gluten free flour + 2 tsp. xanthan gum – I used King Arthur Gluten Free All Purpose Baking Flour)
3/4 cup granulated sugar
1.5 tsp. baking powder
1 tsp. salt
.5 tsp. baking soda
1 cup coarsely chopped fresh or frozen cranberries (next time I might try dried just to see how that changes the flavor)
1 cup chopped walnuts (I skipped the walnuts in half of the batter due to an allergy)

For Icing
1 cup sifted powdered sugar
2 Tbsp. orange juice

Directions
Preheat oven to 350*

Finely shred peel from 1 orange; reserve peel.

In a mixing bowl, combine 3/4 cup orange juice, 1 tsp. of the shredded orange peel, egg and cooking oil. In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined (do not over mix). I add in the xanthan gum last so it doesn’t toughen the better. Fold in chopped cranberries and walnuts.

Turn into one lightly greased 8x4x2 inch loaf pan or three 6x3x2 inch loaf pans. Bake in a preheated 350* oven for 50-60 minutes for a large pan (or 35-40 minutes for smaller pans). Test with a wooden pick inserted near center (done when it comes out clean). I opted to make mine muffins. I made a double batch so I ate some, shared some, and put the rest in the freezer for an easy grab and go breakfast.

Cool thoroughly on a wire rack.

For Icing
Blend 2 Tbsp. of orange juice with powdered sugar. Add more if necessary to create a drizzling consistency (we like this to be a bit on the thicker side). Drizzle glaze atop cooled loaves and garnish with reserved zested orange peel.

 

Cornbread Stuffing/Dressing (Gluten Free)

Filed under: Bread,Dinner,Fall,Gluten Free,Side Dish,Winter — laurms15 @ 11:55 am

Thanksgiving is not quite as tasty when everyone eating all of those fabulous stuffing and dressings and you can’t partake.

Adapted from Pioneer Woman.

Ingredients

  • 1 skillet sometimes more Of Cornbread (I Use My Gluten Free Cornbread Recipe)
  • 1 loaf Gluten Free White Bread (I use Schars)
  • 1 stick Butter
  • 1/2 Medium Onion, Diced
  • 2 cups Celery Chopped
  • 2 cups Chopped Carrots
  • 4 cups Chicken Broth
  • Dried Basil to taste
  • Thyme to taste (I use fresh since I buy it to use for the bird but dry is fine)
  • Fresh Rosemary Chopped (I use fresh since I buy it to use for the bird but dry is fine)
  • 1/4 cup Fresh Parsley, Chopped (Dried is ok)
  • Salt and pepper To Taste

Preparation Instructions

Chop the cornbread and loaf of white bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours, or pop them in the oven to speed up the prep.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. Add in your herbs. Then add 4 cups of chicken broth and bring to a boil. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.