Category: Dairy Free

Cape Malay Curry

My husband and I (obviously) love trying new and different recipes. Living in Philadelphia, we are lucky enough to have a pretty solid restaurant scene, covering quite a range of cuisines. So my interest is always peaked by a recipe I haven’t tried before that comes from a different part of the world and I can make at home, like this recipe for Cape Malay Curry.

Cape Malay Curry comes from Cape Town, South Africa. Beginning in the 17th century, slaves from Indonesia and Southeast Asia were brought to work the farms of Cape Town, South Africa. Known as Cape Malays, the name “Cape” is derived from the Cape of Good Hope and “Malay” refers to the community’s Indonesian, Malaysian and Singaporean ancestry.

The Cape Malay community has had a lot of influence on South African foods, particularly with the introduction of certain spices, hot sauces, and curries. This chunky beef stew is a sweet and savory curry dish, which reminds me a bit of my husband’s favorite meal, Slow Cooker Chicken and Chickpea Tagine, so I had a feeling we’d like this recipe.

This is definitely a weekend meal; it simmers on the stove for 2 hours. However, it could easily be multiplied to make a large batch and frozen for future meals.

 

Ingredients:

  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons canola oil
  • 2 cups chopped onion
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 1 garlic clove, minced
  • 1 pound beef stew meat, cut into bite-sized pieces
  • 2 1/4 cups less-sodium beef broth
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1/3 cup chopped dried apricots
  • 1/3 cup apricot spread
  • 2 teaspoons red wine vinegar
  • 1/4 cup low-fat buttermilk (or coconut milk to make dairy-free)
  • 1 cup cooked rice

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Cowboy Caviar

Note: I was sent some products from Bob’s Red Mill, including Orca Beans. All opinions are my own.

There are some ingredients that catch your eye, and you just know you have to use them in a recipe. Orca beans are definitely one of those ingredients. Luckily, Bob’s Red Mill sent me a bag of their orca beans, which are grown in Moses Lake, Washington exclusively for the company.

Orca beans, also known as calypso beans, are black and white splattered, and keep their cool coloring even after cooking. This heirloom bean is high in fiber and iron, and work great in any recipe where you would normally use beans.

But. They are so darn pretty I wanted to let them stand out by using them in a very colorful dish.

Cowboy Caviar seemed like the perfect way to show the orca beans off. Typically made with black eyed peas, cowboy caviar is a bean salad / salsa that is great as a party app, on top of  grilled chicken, or just on it’s own!

Ingredients:

  • 1/2 cup dried orca beans
  • 4 cups water, plus more if needed
  • 1 cup black beans, rinsed and drained
  • 1 cup tomatoes, finely diced
  • 1 cup frozen corn kernels, defrosted
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 jalapeno pepper, finely diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup scallions, thinly sliced

Dressing:

  • 2 tablespoons olive oil
  • the juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon garlic powder

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Blueberry Almond Flour Muffins

NOTE: I was sent some products from Bob’s Red Mill to make this post. All opinions are my own.

I have a busy week ahead of me, so I wanted to do some food prep this weekend.

Weekday breakfasts for me are typically on-the-go, if I have breakfast at all.

So when I have the chance to make breakfast ahead for the week, I try to make it a healthier option.

Bob’s Red Mill sent me a few of their products recently, including Almond Flour. I love the  subtle flavor almond flour adds to baked goods.

Blueberries are a tasty complement to almonds so I decided to make Gluten-Free Blueberry Almond Flour Muffins for the week. They are topped with Bob’s Red Mill’s Gluten-Free Rolled Oats to add some texture.

Ingredients (makes 9 muffins):

Continue reading Blueberry Almond Flour Muffins

Chimichurri Roasted Chicken with Potatoes and Onions

My husband and I just moved into a new home, so I wanted to make one of my first meals here extra homey, and this Chimichurri Roasted Chicken definitely fits the bill!

This recipe for Chimichurri Roasted Chicken is perfect for a Sunday night and is hearty to feed 6 people.

The original recipe for this Chimichurri Roasted Chicken used cilantro in the chimichurri, but I didn’t have any on hand, so I used parsley instead.

Ingredients:

  • 1/2 cup finely chopped shallots
  • 1/3 cup chopped fresh parsley
  • 1/4 cup olive oil, divided
  • 1/4 cup red wine vinegar, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon crushed red pepper
  • 2 bone-in chicken breasts
  • 3 bone-in chicken thighs
  • 1 tablespoon smoked paprika
  • 1.5 pounds baby red potatoes
  • 2 small red onions, cut into wedges

Continue reading Chimichurri Roasted Chicken with Potatoes and Onions

Slow Cooker Pomegranate Baby Back Ribs

I still have plenty of pomegranate recipes for you, which is great timing because they are in season right now! Here’s a recipe for Slow Cooker Pomegranate Baby Back Ribs!

This recipe for Pomegranate Baby Back Ribs is based on a Martha Stewart Recipe for short ribs. My husband loves baby back ribs, so I decided to adapt the recipe to use them instead. And because I love using my slow cooker, I made it a slow cooker recipe!

Ingredients:

  • 5 tablespoons olive oil, divided
  • 1 lb baby back ribs, cut to fit in your slow cooker
  • Salt and pepper
  • 1 large yellow onion, cut into wedges
  • 3 cloves garlic, smashed and peeled
  • 10 sprigs thyme
  • 3 cups pomegranate juice
  • 1 cup dry red wine, such as Merlot
  • 1/4 cup corn starch, or as needed
  • 1/4 cup cold water
  • 1/2 cup pomegranate seeds, for serving

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Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

I am still working through my supply of pomegranates; I’m having so much fun finding different ways to use the arils!

This recipe caught my eye immediately during my search for pomegranate recipes. It uses both pomegranate molasses (made from pomegranate juice) and pomegranate arils.

Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and typically chicken.

And, well, it’s not the prettiest dish I’ve ever made but the flavors are absolutely fantastic!

This recipe is from Simply Recipes.

Ingredients:

Chicken Stew:

  • 2 medium yellow onions, chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 5 tablespoons pomegranate molasses (recipe below)
  • 1/2 pound walnut halves (about 2 cups)
  • 2 lbs boneless skinless chicken breasts, cut into bite size pieces,
  • 2 cups chicken stock
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground black pepper
  • Salt
  • 1/2 cup fresh pomegranate seeds, for garnish
  • chopped fresh parsley, for garnish

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

Cranberry Pomegranate Sauce

 

My house is filled with pomegranates and pomegranate arils. Being a food blogger is tough 🙂

Thanksgiving is tomorrow, so I wanted to share a recipe for one of my favorite Thanksgiving dishes: cranberry sauce!

This recipe uses pomegranates two ways: in a pomegranate molasses and as whole arils, or seeds. Pomegranate molasses can be found in well-stocked grocery stores or Middle Eastern food stores. But I also show you how to make it below if you so wish.

Ingredients:

Cranberry Sauce:

  • 1 bag (16 oz.) cranberries, thawed if frozen
  • 2/3 cup packed dark brown sugar (or light brown sugar to make less sweet)
  • 4 tablespoons pomegranate molasses (recipe below)
  • 3 sprigs fresh thyme
  • 2 containers POM POMS Fresh Arils (about ~1.5 cups)
  • the juice and zest of 1/2 lemon

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Cranberry Pomegranate Sauce

Slow Cooker Boston Baked Beans

My slow cooker gets such a workout this time of year. But I’m not willing to fully give up “summer” foods just yet. I had a craving for baked beans recently, so I decided to make a batch in my slow cooker and serve it with a cheeseburger and cornbread. Yum. This recipe is a “Boston Baked Beans” recipe, meaning it uses molasses in the recipe.

This recipe uses bacon that was sent to me by ButcherBox, a company that delivers 100% grass-fed beef and other protein to your door.  The company partners with a collective of small farms to deliver high quality products at an affordable price.

Butcher Box is a subscription service, so the boxes are mailed monthly.

 

The boxes come with 7-10 pounds of meat (20+ servings). There are a bunch of options: All Beef, Beef & Chicken, Beef & Pork, or Mixed (Beef, Chicken & Pork, which is what I received).

The Mixed box includes 100% grass-fed beef, organic chicken, and all-natural pork. Most of the meat comes frozen (the bacon was not), so you can stick it right in your freezer and eat when convenient for you. I’ll have future recipes using the rest of the ingredients in the box, but for now, they are in my freezer.

This recipe also includes the best way to make bacon, in my humble opinion. Making bacon in the oven allows you to make quite a bit at a time, and the bacon doesn’t shrink up as much as it cooks. On to the recipe!

Ingredients:

  • 1 pound dry navy beans, soaked in water overnight
  • 10 oz bacon, cooked and cut into bite sized pieces
  • 1/3 cup molasses
  • 1/2 cup ketchup
  • 1/4 cup Dijon mustard
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground cloves
  • 1 bay leaf
  • additional water or beef broth, as needed

Continue reading Slow Cooker Boston Baked Beans

Slow Cooker Cashew Chicken

I am always looking for a new and different slow cooker meal. I personally could eat a tomato-based sauce with meat over rice, pasta, polenta, you-name-it every day. My husband would prefer something new every now and then, which is fair.

So this time, I attempted to make a takeout favorite — Slow Cooker Cashew Chicken!

This recipe is really simple, but it can become a legit salt lick if you aren’t careful about your ingredients. Be sure to use lower sodium soy sauce and unsalted cashews!

Ingredients:

  • 3 lbs boneless skinless chicken (breasts and/or thighs)
  • 1/4 cup cornstarch
  • 1 tablespoon peanut oil (or canola oil)
  • 1/2 cup ketchup
  • 1 cup low sodium soy sauce (use a wheat free soy sauce to make gluten free)
  • 1/2 cup rice vinegar
  • 1/4 cup sweet chili dipping sauce
  • 1/4 cup light brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 green or red bell pepper, chopped
  • 2 cups unsalted cashews

Continue reading Slow Cooker Cashew Chicken

Tapenade

Last weekend, friends of mine invited us to an awesome Scotch tasting. They had recently visited Islay and brought back some for us to try as well! Each Scotch was paired with a bite of food to bring out some of the flavors, including oysters, lamb kofta, pheasant sausage and so much more.

I naturally didn’t want to come empty handed so I brought this simple olive tapenade along with me.

Tapenade is a pureed mixture of olives, anchovies, capers and olive oil. Salty foods always pair nicely with spirits, so this recipe was an easy choice to bring to the party.

Ingredients:

  • 1 (9 oz) jar pitted kalamata olives, drained
  • 1 (9 oz) jar pitted green olives, drained
  • 3 anchovy fillets, patted dry
  • 2  garlic cloves, minced
  • 3 tablespoons capers
  • 3 fresh basil leaves
  • the juice and zest of 1 lemon
  • 1/4 cup olive oil
  • crusty bread or raw vegetables

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Orange Mulled Whiskey Cider

cThis has been quite a dreary and rainy fall so far. One of my favorite remedies for blah weather is a warm beverage. In the fall, you really can’t go wrong with a mulled apple cider, like this Orange Mulled Whiskey Cider!

 

Nielsen-Massey sent me a sample of their Pure Orange Extract to use in this citrusy spiced cider. Nielsen-Massey has offered high quality vanilla and other flavors since 1907. They are my go to for extracts, vanilla beans, and vanilla powder. Their Pure Orange Extract is a great pantry way to always have citrus flavor on hand. Just 1/2 teaspoons of the orange extract equals two tablespoons fresh orange juice.

They must have known Philadelphia has been basically sitting under a cloud and that I needed a warm pick me up! The addition of the pure orange extract to this cider brings some brightness to the mulled cider.

 

This cider uses some of my favorite spices to really bring the fall flavor. I picked up my spices at the Head Nut in Reading Terminal, but you can also find them at Penzey’s.

Recipe (serves 6):

  • 2 quarts apple cider
  • 1/2 cup 100% pure pomegranate juice
  • 1/3 cup 100% pure maple syrup
  • 1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 3 large cinnamon sticks
  • 12 whole cloves
  • 5 whole allspice berries
  • 1/4 teaspoon cardamom seeds
  • 3/4 cup whiskey

Add the apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat.

Split vanilla bean in half lengthwise with the tip of a small knife.

Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan. (The seeds are the black flecks in the cider.)

Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil.

Reduce heat to medium-low and simmer for about 30 minutes. Strain mulled cider through a fine mesh sieve.

Add whiskey; stir to combine. Serve with a fresh apple or orange slice.

 

This cider tastes just like fall! What a comforting beverage as the weather turns colder.

The spices in the cider add a nice warmth to the drink, complementing the apple and whiskey flavors nicely.

The orange flavor from Nielsen-Massey’s Pure Orange Extract comes through as well, adding a burst of bright citrus and making for a super tasty drink!

Print
Orange Mulled Whiskey Cider

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Ingredients

  • 2 quarts apple cider
  • 1/2 cup 100% pure pomegranate juice
  • 1/3 cup 100% pure maple syrup
  • 1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
  • 1 teaspoon Nielsen-Massey Pure Orange Extract
  • 3 large cinnamon sticks
  • 12 whole cloves
  • 5 whole allspice berries
  • 1/4 teaspoon cardamom seeds
  • 3/4 cup whiskey

Instructions

  1. Add the apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat.
  2. Split vanilla bean in half lengthwise with the tip of a small knife.
  3. Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan. (The seeds are the black flecks in the cider.)
  4. Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil.
  5. Reduce heat to medium-low and simmer for about 30 minutes. Strain mulled cider through a fine mesh sieve.
  6. Add whiskey; stir to combine. Serve with a fresh apple or orange slice.
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Cowboy Style Beef Ragout

Sometimes, you just need comfort food. And what is more comforting than a thick tomato meat sauce over polenta, or Cowboy Style Beef Ragout?

This recipe adapted from Cooking Light is reminiscent of Sloppy Joe’s, but is a bit more grown up.

I made a batch of this for my husband to thaw and eat on nights that I work late. Just heat and serve over polenta or egg noodles.

Ingredients:

  • 1 cup unsalted chicken stock
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • 1 pound 90% lean ground sirloin
  • 1 tablespoon reduced-sodium Worcestershire sauce
  • 1 teaspoon black pepper, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 sliced green onions, white and green parts divided
  • 1/2 cup frozen pearl onions, thawed
  • 3 cups strained tomatoes
  • 1 tablespoon unsalted ketchup
  • 1 tablespoon chopped fresh chives

Continue reading Cowboy Style Beef Ragout

Orzo with Crispy Pancetta and Chives

You can never have too many quick side dishes to help complete a meal. This one for Orzo with Crispy Pancetta and Chives comes highly recommended by my husband; the first time I made it, I didn’t even get a taste because he gobbled up all of it before I could!

I changed the original recipe slightly because I was feeling particularly lazy and found diced pancetta in my supermarket. Everything else I kept the same.

Ingredients:

  • 2 1/2 ounces diced pancetta
  • 3/4 cup uncooked whole-wheat orzo (rice-shaped pasta)
  • 1 3/4 cups unsalted chicken stock
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tablespoons chopped fresh chives, plus more for garnish

Continue reading Orzo with Crispy Pancetta and Chives

Jambalaya

This weekend, I cooked my little heart out. I realized Labor Day is only a couple of weeks away, so it’s time to stock my freezer with ready-made meals for busy nights in the fall, like this freezable Jambalaya!

I made tomato sauce, slow cooker chicken cacciatore, bacon-topped meatloaf, and this recipe for Jambalaya. (It was a busy weekend!)

This recipe was simple to make, although I did take some shortcuts from the original recipe. It freezes really well too!

Ingredients:

  • 1 pound andouille sausage, sliced
  • 2 tablespoons canola oil
  • 2 cups diced sweet onion
  • 1 cup diced celery
  • 1 cup jarred roasted red peppers, chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons Creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 (10-oz.) cans diced tomatoes and green chiles
  • 4 cups chicken broth
  • 2 cups uncooked rice
  • 2 cups shredded rotisserie chicken
  • 1 pound frozen peeled, medium-size raw shrimp, deveined
  • 1/2 cup chopped fresh flat-leaf parsley

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Grilled Chicken Cacciatore

One of my favorite things to throw on the grill are vegetables, something magical and delicious happens when vegetables are grilled. One night, we were doing a bit of a fridge cleaning meal and ended up with ingredients for chicken cacciatore — mushrooms, peppers, chicken, etc. But, we wanted to use my Coyote Outdoor Grill, so Grilled Chicken Cacciatore was born.  I didn’t have 2 big enough grill-safe pots, so this entire recipe isn’t made on the grill, but it can be if you’d like!

(To see some of my other recipes I’ve made using my beloved grill, check them out here.)

I threw in some summer squash and zucchini too, because it’s summer and we had some in the fridge. Feel free to omit.

Ingredients:

For the grill:

  • 2 bell peppers, any colors, chopped into bite-sized pieces
  • 1 yellow onion, chopped
  • 1 (8 oz) container sliced baby bella mushrooms
  • 1 zucchini, thinly sliced
  • 1 summer squash, thinly sliced
  • 2 garlic cloves, smashed
  • 4 chicken breasts (or chicken tenders like I used)
  • 4 chicken drumsticks
  • olive oil, to taste
  • salt and pepper, to taste

For the stovetop (unless you have oven-safe pots):

  • 1 cup rice
  • 1 3/4 cup chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 (28 oz) can tomato puree
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup red wine
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon fennel seeds
  • fresh parsley, for garnish

Continue reading Grilled Chicken Cacciatore

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