Mexican Sweet Potato Salad

One of my favorite things in life is to turn on some music, sip on a refreshing adult beverage and cook up a hearty meal using fresh ingredients. It's like therapy for me. Seriously. 

Mexican Sweet Potato Salad

1 lb ground bison, grass-fed
1/2 yellow pepper, diced
2 cloves of garlic, minced
1/4 yellow onion, minced
1 zucchini, thinly sliced
1 summer squash, thinly sliced
1 tomato, diced
1 large handful of kale, chopped
1 large sweet potato, chopped
1 avocado, diced
Dash of ground pepper
Pinch of sea salt 

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Method: 

Begin to brown the bison in a large skillet, add in clove of garlic and onion and saute. Add in the sea salt and pepper. While the bison is cooking, chop up your sweet potato and steam for about 12 minutes.

Add in the remaining ingredients to the bison and cook until the bison is cooked to your liking and the vegetables are tender. 

Serve with the diced avocado.

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Now, I went light on the seasonings because I was just excited about the fresh ingredients but you could jazz it up with some oregano, chili powder, cayenne etc...

Serves 3-4 (or...leftovers...)

And with the those leftovers, just toss over some romaine and eat cold ;) Yum! 

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My new beverage of choice... 

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Zipang

is the greatest thing since sliced bread IMO (gluten free sliced bread that is ;)). Seriously incredible. It tastes almost more like brew than a wine. I could go on and on about it, so you'll just have to try it. Not sweet, super refreshing AND gluten/sulfite-free. Aaah....

Enjoy ;)

-AEB

Baked Haddock & Veggies

Haddock is one of my favorite types of fish. It's similar to cod (another favorite), with a slightly different taste.

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Both haddock and cod are mild in flavor (in my opinion), so they can be paired with just about anything. 

Baked Haddock & Veggies

For the fish

1 haddock filet (I can't recall the weight on this one but it was a healthy size. Try to get fresh/wild-caught)
Dash of thyme
Dash if turmeric
Pinch of sea salt
1/2 tbls EVOO

Method:

Rub the fish (the side sans skin) with EVOO and your seasonings.

Bake on parchment paper at 400 for about 12-18 minutes or until done. The fish should be white, moist and easy to pull apart with a fork.

For the veggies

1 carrot, very thinly sliced
1 parsnip, very thinly sliced
Small bunch of broccolini, chopped
1 fennel bulb, thinly sliced
1/2 of a leek, thinly sliced
1 zucchini, chopped
1 basil leaf, chopped
2 tbls EVOO

Method:

Toss the veggies in the EVOO.

Bake on parchment paper at 400 for about 25-35 minutes or until tender. Stir half-way through and add the basil.

Such a light and satisfying meal in the summer heat.

Enjoy! ;)

-AEB

'Indian Influenced' Veggie Bowl

I love Indian inspired cuisine and I love curry. But a lot of curries have cayenne in them, and although I love cayenne, cayenne does not love me these days. So, I did my own version ;)

By no means am I an expert on the wonderful Indian cuisine; which is why I call this 'Indian Influenced.' It has elements of an Indian dish, though I do have much to learn in that realm.

King Soba pasta is the best gluten free pasta that I have come across. It has a whopping three ingredients (one of which is water), is super simple to cook and absolutely delicious. AND the consistency is that of pasta. Awesome.

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Indian Influenced Veggie Bowl

1 package of King Soba Brown Rice Pasta
1 zucchini, thinly sliced
1 summer squash, thinly sliced
1/2 cup peas
1 scallion, diced
Large handful of spinach, chopped
Small handful of raisins
Dash of garlic powder
Dash of ground pepper
Dash of cinnamon
Dash of cardamom
Dash of turmeric
Pinch of ginger
Splash of lemon juice
~2 tbls EVOO

Method:

Coat a medium-size sauce pan with about one tablespoon of EVOO and heat to medium, add in all of your veggies except for the spinach and begin to saute.

Boil about one quart water, add in your pasta, bring to a boil and then turn down the heat to medium and cook for approximately 4 minutes.Add to a colander to strain once cooked.

Once the veggies start to soften, add in the spinach, raisins, spices and lemon juice. Saute a few minutes longer until the raisins soften and the flavors begin soak in.

Add the veggies to your pasta, drizzle in the remaining EVOO and toss in with the pasta.

Yum!

Enjoy ;)

-AEB

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

WOW

It has been a LONG time since I have put out a recipe post. Whew! What an experience the past few months have been! Amazing journey's, incredible learning's and enchanting healing gifts along the way.

With my move to Maine and recovery fromMy Battle with Orthorexia, the space and time to come up with new recipes AND write about them has not come about until now. 

Anyway, this meal was thrown together (typical Ashley-style with no real planning involved ;)) and turned out to be FANTASTIC!

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Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

1 acorn squash
1/4 large fennel bulb, sliced
1 large handful of kale, broken into bite-size pieces
2 parsnips, thinly sliced
1-2 tbls EVOO
Drizzle of white truffle oil
Dash of ground pepper
Dash of turmeric

Method (this can all be done in the same casserole dish):

For the acorn squash

Slice the acorn squash in half (lengthwise), score with a knife and massage some EVOO into the flesh. Bake at 400° on parchment paper (face down) for 60 minutes.

For the parsnips

Massage some EVOO into the parsnips, season with the ground pepper and toss in with the acorn squash at 400° for 40 minutes, flipping halfway through (so put in when the acorn squash is 20 minutes in).

For the kale

Massage some EVOO in the kale leaves and toss over-top of the parsnips for 20 minutes (so 40 minutes into the acorn squash cook-time).

For the fennel

Massage some EVOO into the fennel, sprinkle with some ground pepper and then wrap with parchment paper. Lay the wrapped fennel in with the vegges and bake for 20 minutes (when you put the kale in).

Drizzle some truffle oil on the parsnips and kale and sprinkle the turmeric on the acorn squash.

Ummmm WOW (again), SO delicious! This made enough for two so I had it two nights in row. Yeehaw!

Enjoy ;)

-AEB

Salmon, Broccolini & Sweet Potato Medallions

Oh, how I love Pinterest. What a brilliant social phenomena. I found this post on Sweet Potato Medallions and proceeded to make them that night.

I had some wild caught salmon and broccolini which sounded like a nice pairing, so that is what I did.

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Salmon, Broccolini & Sweet Potato Medallions

For the salmon: 

1 wild caught salmon fillet
Drizzle of EVOO
Splash of lemon juice
Pinch of sea salt
Pinch of ground pepper
Dash of garlic powder

Method:

Rub all ingredients on the salmon fillet, place in parchment paper (uncovered) and bake at 425° for about 20 minutes or until the salmon is done to your liking.

Note, you can bake this while the sweet potatoes are baking as it's the same oven temperature ;)

For the sweet potatoes:

(Adapted from PaleoAloholic)

1 sweet potato, thinly sliced
2 tbls coconut oil
Dash of rosemary (I used dried)
Dash of chives (I used dried)
Dash of garlic powder

Method:

Rub all ingredients on the sweet potato medallions and bake on a glass baking dish at 425° for 12 minutes, flip over and bake for another 12 minutes. 

For the broccolini:

1 bunch of broccolini 

Method:

Steam :)

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Serves ~ 1-2

Fantastic meal all around. And will be making those medallions often.

Enjoy ;)

-AEB

Elk Veggie Bowl with Roasted Cauliflower

Sometimes I have such a difficult time coming up with titles. I toyed with the idea of calling it a variation of 'kitchen sink' because that's pretty much what I did. Had the elk burger, looked in my fridge and cabinets and decided to throw this concoction together.

It just so happened that it tasted quite delicious ;)

Elk Veggie Bowl with Roasted Cauliflower

For the Elk Veggie Bowl

1 lb ground elk
1/2 tsp ground sage
Dash of cayenne
Dash of cinnamon
Dash of cumin
Dash of ground garlic
Dash of ground pepper
1/4 yellow onion, diced
Handful of spinach
1 sweet potato, chopped

Method:

In large skillet, saute the onion in EVOO until it starts to turn translucent. Add the elk meat with the seasonings. While that is cooking, steam the sweet potato (about 15 minutes), in the last 3 minutes, add in the spinach to steam that as well). Add the sweet potato and spinach to the elk meat.

For the cauliflower: 

1 head cauliflower florets
Dash of ground pepper
Dash of sea salt
Dash of ground garlic 

Method:

While you are cooking the Elk Veggie Bowl, coat the florets with some EVOO and rub the seasonings on. Roast at 425° for 15 minutes, flip over with tongs and roast for about another 15 minutes or until you start to see a golden crisp.

Add the cauliflower to veggie bowl and consume ;)

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Serves ~ 2-4

When I eat red meat, I prefer game. Especially elk. Thank you to my gracious family for providing me with some fresh game meat.

Of course, this could be done vegetarian or with another meat as well. 

Enjoy ;)

Bailey Thanksgiving Feast 2012

While most of my family eats quite 'normal' (aka gluten, dairy, soy, corn) some of us like to complicate things and have allergies, intolerance, and sensitivities. To a lot of food. Mainly gluten and dairy but also yeast, soy, most nuts, seeds and some fruits. So it took  some planning to ensure that everyone could safely eat everything that was made without having to worry about getting sick. Aside from the expected post Thanksgiving feeling of never wanting to eat again...

Staying true to Thanksgiving, I am so very thankful for my family and their willingness to try new things and not just help make dishes that we too could eat but also eat and enjoy them too.

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I can confidently say that everyone enjoyed our gluten/dairy/yeast/soy free Thanksgiving meal. Even the kiddos ;)

Note: We did have one glutenous item for the gluten-eaters and that was

Mom's Reach-For-More Rolls

. They were referred to as 'The Gluten.' 

Bailey Thanksgiving Feast 2012

Meat

Baked Whole Turkey
Baked Ham

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Spreads & Condiments

Compound 'Butter'  (for the turkey)
Cranberry Chutney

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Tip: Print and hang your recipes up with hangers for easy access :)

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Days of planning, hours of preparation and hours to make, about 30 minutes to eat...so worth it.

I hope you can enjoy some of these items throughout the year or for your next Thanksgiving ;)

Ashley & Family

Dairy-Free Traditional Mashed Potatoes

These were seriously amazing and somehow I did not get a photo of this dish either...I should not be in charge of Thanksgiving photos next year. It's not particularly easy to mash in one hand and photograph with the other.

Anyway, these were a hit even with the dairy eaters at the table. Creamy, fluffy, mashed potatoes (trust me...they were ;)) without a drop of butter or cow's milk. 

Traditional Mashed Potatoes 

4 lbs Yukon gold potatoes
Dash of sea salt (or to taste)
Dash of ground pepper (or to taste) 
2 tbsp chicken bouillon (yeast free)
1/2 can (15 oz) light coconut milk

Method

Wash, peel, and cut potatoes into 1 inch cubes.  We removed all the skin for the kiddos but you can leave some of the skin on if you prefer. 

Place in a steamer and steam for about 40 minutes or until tender.   

In a large bowl or Kitchen Aid, mash the potatoes to your liking. Add salt, pepper, chicken bouillon, and coconut milk.  Mash together until smooth.

Yum! 

There were plenty of these leftover which can be used in all sorts of dishes like Shepard's pie,  potato soup, potato pancakes. Or, cold on top of leftover turkey. Yeah, that's what I did... 

Enjoy! ;)  

-AEB

Krista & Justin's Green Bean Casserole

My sister makes the best green bean casserole. I know someone always knows someone that makes the best green bean casserole but she really does. And it just so happens to be gluten and dairy free. And perfectly delicious.

Unfortunately I don't have great pictures this time around because well, it was Thanksgiving, and I got excited. And hungry...

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Krista & Justin's Green Bean Casserole

For the Green Beans & Mushroom soup

6-8 cups diced portabella mushrooms
1 onions, chopped
3 bags of small fresh green beans (you can use frozen as well)
2 tbls Earth Balance Spread (soy free)
1 cup chicken broth (organic, yeast free) 
1 cup coconut coffee creamer (So Delicious brand) 
1 tsp corn starch
1/2 cup brown rice flour
1 tsp nutmeg
1 tsp sea salt
1 tsp ground pepper
1 tsp dried parsley
1/4 cup water

Method:   

In a large pot, sauté the mushrooms and onion with the Earth Balance spread. Add in the seasoning and give it a stir. Add the chicken broth and coconut creamer and bring to a boil. Boil for about 15 minutes. 

Add the corn starch, brown rice into about 1/4 cup of water and whisk until well blended (this is your thickening agent).

Add the thickening agent to the the broth and give it a stir. 

Meanwhile, boil the green beans for about 3 minutes and then rinse in cold water. 

Set items a side while you prepare the onions.  

For the onion topping

1 onion, thinly sliced
1 egg, organic cage-free
1 1/2 cups brown rice flour
1 tbls Cajun seasoning (Old Bay) 

Method

Preheat the oven to 400° 

Whisk up the egg and coat the onions in it. In a low dish combine the rice flour and cajun seasoning. Coat the onions with the mixture and spread into a large pan. 

Bake for about 20 minutes or until brown, flipping the onions a couple of times in between to prevent burning. 

For the casserole  

Layer the mushroom soup and green beans in a large casserole dish and top with the onions. Bake for about an hour uncovered. If the onions are crisping too much, cover with foil. 

Enjoy (as an excellent side dish to your next Thanksgiving meal;))

-AEB

Elk Sausage Cornbread Stuffing

Have I told you how much I love Thanksgiving? And stuffing?

Elk Sausage Cornbread Stuffing

1 batch oat cornbread
1 lb elk breakfast sausage
1/2 onion, diced
1 green apple, diced
4 oz mushrooms, chopped
Dash of sea salt
Dash of ground pepper
1 garlic clove, minced
1/4 cup raisins (brown, we used seedless) 
1/2 cup chicken broth (organic, yeast free)
1/4 cup water
Dash or sage 

Method:

Preheat oven to 325˚F (this was for high altitude, 350° otherwise).  Crumble the cornbread into ¾ inch pieces and place in a deep casserole dish.

Heat a large skillet on medium and then add the venison. Brown the venison so that it's still a bit pink on the inside and then add in the onion, apple, mushrooms, salt and pepper.  Cook until onions and apple start to become soft about 7 minutes, stirring occasionally.  Add in the garlic and raisins.  Cook until they too become soft, another 7 minutes, stirring occasionally.  Pour the broth over mixture and sprinkle in the sage, cook another 5 minutes, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 

Bake (above the turkey) covered for about 30 minutes and then uncovered for about 10 minutes to crisp.

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Yeah... I love stuffing. And elk breakfast sausage. A lot. 

Thanks brother Jon for providing the elk.

Enjoy ;) 

-AEB

Oat Cornbread

I love cornbread. 

Who doesn't? 

This was used for the Elk Sausage Cornbread Stuffing we had for Thanksgiving this year.

Oat Cornbread

1 cup gluten-free oat flour (you can grind your own)
3/4 cup gluten-free cornmeal
1/2  tsp sea salt
1.5 tsp baking powder
2 eggs, organic/cage-free
3 tbls sugar (organic cane)
3/4 cup coconut milk (from the can) 
1/4 cup water
1/4 tsp vanilla extract
1/4 cup grapeseed oil
1 tbls honey 

Method

Preheat the oven to 375˚F (High Altitude, 400° otherwise). Coat a glass baking dish (6x6) with coconut oil (or another oil) and place on top of the oven (not inside) while it preheats. 

Combine the dry ingredients in a large mixing bowl.  In a medium mixing bowl beat eggs well.  Add in the sugar and rest of the wet ingredients.  Slowly add wet ingredients to the dry ingredients.  Mix well until it looks like a batter.  

Pour batter into the greased glass baking dish for about 20 minutes.  Turn the oven off while leaving the bread in for about another 5 minutes. 

Remove and let cool. 

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This one was used for  stuffing so we crumbled it into pieces...and did some taste-testing along the way... yum ;) 

Enjoy (with honey...or stuffing... or...;))

-AEB

Sarah's Baked Deviled Eggs

This is an excellent way to make 'hard' eggs especially if you are making a lot of them and it creates a perfect creamy yolk.  

If you're looking for an easy boiled version, you can find that here.

This recipe feeds a lot so use your judgment on the ingredients if you need to downsize. But we needed a lot as it was Thanksgiving. ;)

Sarah's Baked Deviled Eggs

18 eggs  
6 tbls soy free mayonnaise (we used Spectrum)  
1 tbls yellow mustard
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp sea salt    
1 tbls + 2 tsp apple cider vinegar
1/4 tsp white ground pepper
Dash of paprika (plus some to sprinkle the topping 

Method

For the Baked eggs

Preheat oven to 325˚F (this was for high aaltitude, 350° otherwise)

Put about a tablespoon of water in each individual muffin tin to prevent browning on the eggs. Place the eggs in a muffin tray so they do not move around, pop in the oven for about 25-30 minutes and remove.  Crack the eggs slightly (this is KEY) and place in cold water for at least 10 minutes or put in the refrigerator to cool. 

And for the 'Deviled'

Once the eggs are peeled, cut a thin slice off the top and bottom of the egg to assist the eggs in standing.  Put the trimmings into the food processor.  Now slice the eggs in half, the short way.  This allows you to fit more eggs on a plate and they will also sit easier.  If any eggs are messed up or tear beyond repair throw those into the food processor as well. Spoon out the yolks.  Put the yolks in the food processor and the whites on a plate.  Place the remaining ingredients in food processor and pulse together until smooth.  Add more of any of the ingredients to taste.   

Spoon yolk mixture into a plastic storage bag (or piping bag) and pipe into the egg whites.  Alternatively you can spoon them in.

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Sprinkle lightly with paprika on top. Store in the fridge until you are ready to serve. And... have one to taste first... you know, to make sure there's no poison in it before feeding your guests... delicious. 

Enjoy & Happy Thanksgiving! ;)  

-AEB

Baked Rosemary Chicken, Apples, and Fingerlings

This dish was dreamed up when I decided to cook my sister and her husband dinner on short notice. Hm... what to make that is relatively easy and relatively fast? And something that is staying true to 'fall' as it was Halloween night.

Baked Rosemary Chicken, Apples, and Fingerlings

For the chicken legs

3 chicken legs (organic, cage-free)
1.5 tbls extra virgin olive oil
Dash of ground pepper
Dash of garlic powder
Pinch of rosemary (you could use fresh, I used dried)

For the Apple Fingerling Bake

1.5 organic apples, (I used Honeycrisp), chopped
1 package/~ 2 cups mushrooms (I used Babybella), sliced
~10 fingerling potatoes, mixed variety, chopped
1-2 tbls extra virgin olive oil
Dash of rosemary
Pinch of sea salt
1/4 cup Chardonnay of your choice

Method:

These just so happened to both take the same amount of time in the oven, at the same temperature. Love it when that happens.

For the chicken legs

Slather each chicken leg with some of the olive oil oil and rub in the seasoning.

Bake at 400° covered for 35 minutes. At 35 minutes, uncover and bake for about another 18 minutes or until the chicken is done throughout.

For the Apple Fingerling Bake

Toss all of the items with olive oil, add in the rosemary and salt and pour the Chardonnay over-top.

Bake at 400° covered in a casserole dish for 35 minutes. At 35 minutes, uncover, drain about 3/4 of the liquid out and bake for about another 18 minutes (it will be done when the chicken is done).

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Serves ~ 3 (with some Apple Fingerling Bake leftover)

Enjoy (with some of that Chardonnay ;))

-AEB

Cucumber Watermelon Summer Salad

Don't you just love summer produce? Me too.

Cucumber Watermelon Summer Salad

1 chopped watermelon

2 diced cucumbers

2 kale leafs, chopped (stem removed)

1 scallion, minced

5 mint leaves, minced

Juice from one small lemon 

Method:

Combine everything, top with the lemon, consume ;)

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Great appetizer! Love, love, love.

Enjoy ;)

-AEB

Carrot Gazpacho

I simply love researching and thinking for hours about the flavors, consistency and textures of ingredients to make a perfect recipe. If you have been reading my blog, you know that I rarely do come up with the perfect recipe. Sometimes close. Sometimes way off.

This time was quite close to perfect. Though, knowing myself, I'm sure I will make it slightly different next time. I usually have too much fun experimenting to do the same recipe twice ;)

Carrot Gazpacho

4 large carrots, peeled and chopped
1 radish, peeled and sliced
1 tbl shallot
2 tbls extra virgin olive oil
2 tbls apple cider vinegar
3/4 cup water
8 mint leaves (stems removed)

 

Method:

As with most recipes involving a food processor, there really isn't a method. But here is what I did: pulse the carrots, radish, shallot and olive oil. Then add in the apple cider, water and mint and blend all ingredients until well combined.

Serves 2-4 people.

This will keep well in the refrigerator for about 72 hours.

Enjoy ;)

-AEB