Category Archives: Recipes

11/10/13

Sunday markets and baking with almond meal

When I met my boyfriend, he was just about to sell the house he was living in and start shopping for a place of his own. Just a couple of months into our relationship I was tagging along with him looking at houses throughout his favorite spots in Tampa. Our love was new, and no one really knew what the future would hold. But there’s one thing he made clear: his future was with me. He knew it early on (and so did I), and we’ve been inseparable ever since.

At the time we met, Brian was living in Temple Terrace. There were some perks to living there (a nearby favorite golf course being one), but he also had his eye on the Forest Hills area of Tampa, another decision driven somewhat by the fact that most of the houses are near a golf course (can you tell he loves golf?), and the fact that the price range of houses in that area are fantastic. However when the decision was finally made, he chose a house in the Seminole Heights area; his childhood neighborhood.

If you’re from Tampa, you know the area I’m speaking of. It’s a place where time has stood still. Most of the roads are still paved in brick, many of the houses are wrapped with wide porches, graced with swings and creaky wooden floors. Yards are spacious, and nothing is cookie cutter. Each house has its own charm and uniqueness. Seminole Heights is definitely a hidden gem.

After living here for a bit of time now, I’ve grown to love the area. It’s where I work. It’s where we play. It’s where I shop, dine out and explore. There are so many hidden spots sprinkled throughout Seminole Heights, and one of my all time favorites started back up for the 2013-2014 season: the Seminole Heights Sunday Morning  Market.

SHSMM_New-LogoThe market is held the 2nd Sunday of the month from October to May, on the front lawn of Hillsborough High School on Central Avenue and Hillsborough Avenue from 9am-2pm. There are dozens upon dozens of tents, food trucks and farmer’s market booths selling everything from fresh produce and soap to local art and baked goods. Today as I walked around the market I noticed local vendors offering samples of freshly squeezed juices, homemade beef jerky, lotions, body scrubs, smoothies and more. Some of the local art featured things like metal sculptures, hand made quilts and jewelry. I love the feel of the market. Hillsborough High School is such a beautiful setting for something like this.

I was hoping to be able to score some #NSNG goodies at the market. Luckily I had some cash in my pocket because one of the first booths I stumbled across was one that featured a HUGE variety of dried fruits, vegetables and dry roasted nuts.

IMG_9037As I chatted with the owner about the market, he let me sample a few of the products. We talked a bit about NSNG and he introduced me to some delicious products that would definitely make life easier while eating this way. I walked away with THE most amazing dried pears, dried bing cherries, dried dates and dried apple rings. I also purchased some beet chips, a bag of almond meal, a bag of coconut flour, and some dry roasted pecans.

On the way out, I also purchased some fresh produce from the farmer’s market. Check out some of these veggies! I think those are hands down the largest carrots I’ve ever seen!

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Here are a few more shots from the market. I’m already thinking about my next trip in December!

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I couldn’t WAIT to get home and start working with some of the goodies I purchased. Today marks two weeks on No Sugar and No Grains, and now that I’m into a pretty good routine of what’s compliant and what’s not, I’m excited to get cooking and start experimenting with some recipe creations.

Now although #NSNG means no “bread” type items, I decided to try my hand at baking with different types of compliant flours, like coconut flour and almond meal/flour.

Now while I don’t know much about the science behind cooking with these alternative flours, I did some reading up on them tonight and realized that almond meal (ground up almonds) seems to be an excellent replacement for grain based flours. Check out this post to learn more about this versatile product.

So about those recipes… I decided to whip up two of my favorite “carbs”: fruit muffins and drop biscuits!

Oh drop biscuits. You taste so good.

You can purchase almond meal at any of your local health food stores, Whole Foods, Nutrition S’mart or places that sell bulk bin items.

Apple & Date Cinnamon Muffins
2 cups almond meal
2 eggs + 2 egg whites
1 tsp. vanilla extra
8 dates (at room temp), pitted and pureed (you can use a food processor)
2 tbsp. unsalted butter, melted and cooled a bit
1/4 cup unsweetened apple sauce
1/2 tsp. baking soda
1 tbsp. apple cider vinegar
2 tsp. pumpkin pie spice

Preheat oven to 350. Line a cupcake tin with paper liners. Add all ingredients, except for dates, into a bowl. Using a mixer (hand mixer or standing mixer), combine all ingredients well. Add dates and mix to combine. Pour tablespoon fulls of batter into the cupcake tin. Bake at 350 for 20-22 minutes, or until toothpick test comes out clean. Enjoy with butter or nut butters!

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Cheesy Drop Biscuits
2 1/2 cups of almond meal
2 eggs
1/2 tsp. sea salt
1 tsp. cracked black pepper
1/2 tsp. baking soda
1/4 cup unsweetened apple sauce
4 tbsp. melted butter, cooled
1 cup shredded cheese (I used Parmesan)

Preheat oven to 400 degrees. Combine all ingredients using a standing or hand mixer. Drop spoonfuls of biscuit dough onto greased (butter) baking sheet. Bake for 15-20 minutes until firm and golden brown. Enjoy!

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Have you ever baked with almond meal?

Steph 🙂

08/11/13

Judy’s Tales: beef and sliced bananas

I do the most thinking about my mom while I’m in the kitchen.

Like on lazy Sundays when the TV is off, the guy is hanging out with his brother and the only sound heard is the sharp edge of my knife slicing and chop chop chopping against a smooth bamboo cutting board.

I love that sound. Sometimes I will just chop, dice and slice every bit of produce I’ll need for a week all in the same day just so that I can practice the art. You know, just in case I’m ever on Food Network Star or something. 😉

Those moments of solitude and silence are when I relive stories of my mom. Never a day goes by that I don’t try my hardest to remember things. Sometimes I feel as if I don’t make a conscious effort to go through those 32 years of life, year by year, I’ll forget something important that I want to be able to remember and share with my own children.

My mom loved to be in the kitchen, just like I do. She was in her element entertaining, cooking up comfort foods (like her scrumptious chicken parmigiana!), baking for a crowd, or prepping a Thanksgiving feast.

I’ve mentioned before what a picky eater my mom was. My dad was the complete opposite. He’d eat just about anything (and anywhere!). He’s dined at some sketchy establishments that my mother wouldn’t even drive by. Somehow my palette fell somewhere in between.

As I was prepping ingredients for fruit smoothies the other day, I was reminded of something I had forgotten about my mother. As much of a finicky eater that she was, she did possess some very strange eating habits! One of her favorite foods of all time was ropa vieja (old clothes). It’s a Cuban staple of stewed flank steak in a rich tomato sauce cooked for hours until it’s fork tender and served over rice. My grandmother would make it for her all the time, and after she passed, my godmother Laurie took over and made it for my mom.

The strange part about my mom’s love affair with this dish was in the way she ate it. She would start with a base of white or yellow rice, top it with a scoop of the saucy ropa vieja, then top the beef with sliced bananas.

No, not plantains. Bananas. You know, regular bananas that you would make smoothies with? Yup, those. Bright yellow bananas slices right on top. She would then proceed to fork all three into one bite and add more slices if she ran out.

I would have to ask my uncles or my mom’s cousins when and how my mother conjured up this crazy creation. But as far as I can remember, this is how she ate her ropa vieja. It didn’t stop there though. Mom would also add banana slices to her yellow rice and chicken!

I couldn’t help but laugh at loud when I was thinking of this story. I think I’ll have to whip out Clarita’s Cocina next week and try my hand at making ropa vieja. Maybe I’ll through a few banana slices in honor of my mom so that I can taste what all the fuss was about!

photoDo you have any strange eating habits?

Steph 🙂

PS- Don’t forget to enter my giveaway!

07/29/13

4 Steps to Hearty and Healthy Slow Cooker Stews

I love simple meals like slow cooker stews.

Easy to make, rustic, healthy, and stick to your ribs good. And my slow cooker? It’s just about my best friend these days. A simple $20 slow cooker can be a life saver when you know you have a busy week coming up, or when you want to make a larger batch of something you can turn into multiple (or even freezable!) meals.

I also love that you can play with the flavors and textures of slow cooker stews. With just 4 simple components, you can make an easy family friendly and super healthy meal that’s ready for you when you walk through the door after a day at work. But don’t limit your slow cookers to just weekdays. Some of the best of my Sunday suppers (like my fool proof pot roast and Cuban pork) were made in the slow cooker. Really, the options are endless.

Is the world of slow cooking new territory for you? Need a place to start? Here are my 4 easy steps to successful slow cooker stews:

1. Protein– Choose a protein to start your stew. I love using boneless skinless chicken breasts, pork loins, chunks of beef chuck, garbanzo or black beans, and even tofu!

2. Vegetables– Choose a few veggies to really bring your stew together. Root vegetables hold up well in the slow cooker, so try rutabaga, sweet potatoes, carrots or parsnips. Greens like kale and spinach add flavor and texture. Onions, garlic cloves, and even tomatoes bring depth to a dish.

3. Seasonings– Choose a few fresh or dried herbs to add flavor and freshness to your stew. Thyme, rosemary, tarragon, oregano, cilantro or even parsley are great additions. Warm seasonings like cumin, smoked paprika, curry or dried mustard hold up well in the slow cooker.

4. Liquid– Homemade or store bought broths or stocks, tomato sauces, barbecue sauces, salad dressings and sometimes even water (like if you’re using strong seasonings and herbs) are perfect. You should have enough liquid to cover about half of the ingredients in the slow cooker.

Cooking times vary depending on the ingredients. Check out this awesome chart with various cooking times organized by protein. You can also reference your slow cooker’s user’s manual for cooking times. Most will come with an instruction booklet.

bb0358817168dec2c270fefa870e3ec0Tonight’s dinner was brought to you by my own little slow cooker. I stocked up on chicken last week when it was BOGO at Publix (such a deal!). I decided to use one of the boneless skinless packs for this delicious sweet potato and chicken stew. I’m serving it over polenta for a hearty meal before my softball game this evening. Enjoy!

Chicken and sweet potato stew
Ingredients

  • 3 boneless, skinless chicken breasts, cubed
  • 3 sweet potatoes, peeled and cubed
  • 1/2 onion, diced
  • 4-5 carrots chopped (or a cup of baby carrots)
  • 1 stalk of celery, diced
  • 2 cups of baby spinach
  • 5-6 sprigs of fresh thyme (off the stems)
  • 2 sprigs fresh rosemary, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp. cumin
  • salt & pepper to taste
  • 1 box low sodium chicken broth

Layer ingredients into the slow cooker in this order: vegetables, chicken, spinach, broth. Cook on low for 8 hours. Stir and remove chunks of chicken. Using a fork (or your hands!) shred the chicken then add back to the stew. Stir to combine then serve over polenta. Delish!

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Slow cooker tips:

  • Purchase a slow cooker with a timer, that way if you’re running late, you can set it to turn off after cooking is completed.
  • Slow cooker meals should be treated like any other meals. Use the “keep warm” feature so that they remain at a safe temperature, then cool and store meals promptly, as you would any other type of meal.
  • When cooking beef or pork loin, sear meats in a pan prior to placing in the crock pot. The carmelization will help give extra flavor and juiciness to your dish!
  • Once you get comfortable with cooking stews using my 4 step system, break outside the box and try some other recipes! Rice pudding, casseroles and even breads can be made using your slow cooker!

And one last thing…. a reminder to keep on hand, print out and have ready for you to start your slow cooking adventures! PicMonkey CollageWhat are your favorite slow cooker recipes? Do share!
Steph 🙂

06/3/13

Gusty Cooks Club: Fiyuelos

One of my mother’s all time favorite breakfast foods were Spanish crepes called Fiyuelos. As a child, she’d beg her mother (my grandmother Josephine) to make these thin, flat crepes for her and her cousin Sandra on the weekends. The girls would wait patiently as Abuelamom heated up butter in a cast-iron skillet and whisked together the simple ingredients: eggs, flour, salt, sugar, milk, rum extract, melted butter. Continue reading →

03/31/13

Happy Easter!

Happy Easter! But more importantly….. HAPPY WALKING DEAD SEASON FINALE DAY!

Obviously you can tell where my enthusiasm lies.

Truth be told Easter has always been one of those holidays centering around baskets, food and togetherness. When my grandmother (Abuelita) was alive, she’d force invite us to come to church with her on Easter Sunday. My brother and I would reluctantly don our Sunday best and spend an hour with her listening to the sound of our feet as we’d tap on the pews. I didn’t grow up in a religious household, and as much as my devote baptist grandmother tried, when we got old enough to refuse to go, we would.

Continue reading →

03/17/13

Cabbage Soup

Years ago my mom and I were sitting around contemplating our next camping trip. We wanted to go far enough where we could get a change of scenery yet only be gone a few days. I remember grabbing a AAA map of Georgia, and randomly pointing to a spot in north Georgia. Blairsville, GA became a place that we would visit for years to come, and still do. It was one of those random things that turned into a memorable vacation spot! Continue reading →

03/13/13

Chicas and Zucchini Tomato Quiche

Last Sunday, my dear friend Monica hosted the gals for her monthly chicas brunch. These get together were put on hold for a little something called her wedding, which, of course, we understood. 😉 But as of Sunday, we were back in business, getting anywhere from 5-10 chicas (Spanish for girlfriends) together for dishes, dishing, and of course, mimosas. Monica also made an amazing lip polish scrub for us to take home as a gift. The stuff is amazing! You can find the recipe here. Continue reading →