Festival Foodie

I love to camp in the fall. The air is crisp, the trees are a melody of colors, and the weather is perfect. I enjoy cozying up to a warm fire and watching the embers sizzle my stress away. Another love of mine is live music in the fall. Combine them both, and well, you have my heaven on earth.
My husband and I traveled to Mulberry Mountain last weekend for Harvest Bluegrass Festival. I was excited to set a naturally gluten free menu that kept our bellies full and our hearts light as we danced away to the sound of musicians seducing the strings of their instruments. Banjoes, brats, bunches of dried fruit, and boisterous buddies made our weekend absolutely blissful.
I like to keep my menu easy when I camp. No fuss so the focus is on enjoying mother nature’s gifts. We could all use a little help from nature to get us back in the right head space. I encourage you to throw your camping gear in the trunk before the winter chill peeps it’s head in, and pack some easy snacking goodies. So here you go… a few good snacking on the go recipes to keep in mind for your next camping excursion…Or just to have around the house!

>Tasty Trail Mix
• ½ cup dried cherries
• ½ cup dried cranberries
• 1 cup unsalted almonds
• 1 cup plain M&M’s
• 4 cups rice chex

Mix together and munch away!

Puppy Chow
• 9 cups crispy rice cereal squares
• 1/2 cup peanut butter
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups confectioners' sugar

In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth. Remove from heat, add cereal and stir until coated. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Cranberry Mixer
• 2 cups sunflower seeds, raw
• 1 cup pine nuts
• 1 cup pumpkin seeds, raw
• 1 cup cranberries, dried and sweetened
• 1 cup raisins

Measure all of the ingredients into a mixing bowl and stir with a wooden spoon until well combined.

Apple Pie Dip with Cinnamon Corn Chips

•1 1/3 cups peeled, cored, and diced apple
•1 teaspoon fresh lemon juice
•2 teaspoons brown sugar
•2 teaspoons apricot preserves
•1/8 teaspoon cinnamon
For Corn Chips
•5 (6-inch) corn tortillas
•2 tablespoons butter, melted
•1 teaspoon cinnamon
•1 ½ tbs sugar

Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled. Brush the tortillas with butter, and then cut them into wedges. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, (about 10 minutes). Let them cool before serving.

Falling for Fall Fare

Before I begin my newest post I feel as though I must apologize to you dear readers. I have neglected you for quite some time now and I appreciate you letting me know that a new post is wanted! So, with this apology, I begin my post. Enjoy.

Fall is officially here. Beautiful bursts of red and orange are sweeping across the trees, and the air is getting crisper by the day. Football has officially taken over our television sets, and I am consistently craving grilled brats and the smell of my chiminea. I try and spend as much time outside as possible, breathing in the change of the season. And with the change of the colors and weather, a change in my menu is a must. I’m saying goodbye to the bright summer fruits and chilled cucumber soup, and hello to crisp gala apples and warm spinach and feta pie.
While I took a brief hiatus from my blog, I collected a many new delicious recipes. See, my absence alas brings new and fresh ideas to the table. Your dinner table. And hopefully a little absence made your hearts and tummies a little fonder.

I am christening fall foods with a recipe that will warm up your grilling gloves and get you game ready in no time flat. Lemon & Oregano Grilled Chicken with oven roasted, sea salt rosemary potatoes. Two very simple recipes that taste simply delicious. Both are easy to make on a week night as well. And don’t we all need more of THOSE recipes?!

Lemon & Oregano Chicken
•4 free range organic chicken breasts – pounded out
•2 lemons
•Dried Oregano
•Garlic Powder
•Kosher salt

Place chicken in a marinating dish. Zest both lemons over the top, and then squeeze the lemon juice on top. Coat the chicken on both sides with kosher salt, oregano and garlic powder. Don’t be afraid to get liberal with your spices. Grilling can burn off some of the flavor and nobody likes a bland chicken breast!
Grill the chicken until well done. Be careful to grill pretty immediately because the acid in the lemon juice begins to break down the chicken pretty quick. Serve with potatoes below!

Roasted Rosemary & Sea Salt Potatoes
•10 red skin potatoes – quartered
•2 tablespoons dried rosemary or 2-3 sprigs of fresh rosemary
•4 tablespoons extra virgin olive oil
•1 tablespoon sea salt
•1 tablespoon freshly ground black pepper
•2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)

Preheat your oven to 350 degrees.
Quarter your potatoes and place them in a mixing bowl. Add all your seasoning ingredients. Transfer seasoned potatoes to a nonstick baking dish.
Place in oven for 30-35 minutes or until golden brown and tender. Enjoy with your chicken!

Ladle of Love

Blame it on my immature age or immature taste buds, but I never was fond of lentils as a child. That all changed merely four years ago when I decided that they were nutricious and delicious. I give props to Cedar's Deli, a Lebanese restaurant in town, for my change of heart. From their lentil soup, to Wild Fork's lentil salad, I am now a lentil lover.

Yesterday I was struck madly with a lentil craving and decided to take the challenge into my own hands. Could I make a lentil soup that satisfied me as well as the restaurant's recipes I now hold so dear?

Yes. I could. And, I did. This is a great day to slow simmer this stew, as the weather has taken on a dreary disposition. This soup has a kick, so it should wake up those tastebuds in no time!

Lentil Soup

*1 pound lentils
*2 large yellow onions, roughly chopped
*3 leeks, chopped
*3 cloves fresh garlic, minced
*1/4 cup EVOO
*1 tbs kosher salt
*1 1/2 tbs freshly ground black pepper
*1 tsp dried thyme
*1 tsp whole cumin
*6 carrots, chopped
*8 stalks celery, chopped
*8 oz can tomato paste
*3 quarts chicken stock (or more pending your soupy preference)
*freshly grated Parmesan cheese (topping)

Directions

In a large stockpot, cover the lentils with boiling water and allow to sit for 20 minutes. Drain.

Using the same pot, turn heat to medium and add the EVOO until it warms. Add the garlic, and saute until you can just smell it's aroma. Add the onions, leeks,salt, pepper, thyme, and cumin. Saute for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover the pot and bring to a boil.

Reduce the heat and simmer uncovered for 1 1/2 hours, until the lentils are cooked through. Check the seasonings (I did not need to add anything). Sprinkle with grated Parmesan and serve!!

BON APPETIT!

Do you ever notice how much television shows can inspire our food cravings? If I watch Diners, Drive Ins, and Dives I will crave burgers, and pizza, and well...greasy delights. I want to cook simple Italian in a bubbly, boistering manner when I watch Giada. I completely avoid Paula Dean all together now because nothing good comes from 8 sticks of butter that I want to dose my dishes with for dinner. Well, maybe good, rich flavor, but I am thinking long-term heart attacks here people. Guess it goes to show that we truly are products of our environment, inspired by all that surrounds us.

It's not just food network that seems to seep into my daily menu agendas however. Movies have just as much influence, and who can resist watching "Julie and Julia" over and over until our heartburn kicks in? Meryl Streep it utterly brilliant in this film, and I melt everytime she speaks of food.

So what dish will I share with you today? Why, Coq au Vin of course! Journey with me to Paris, as I take an adapted Julia recipe alongside her advice, and create a wonderful, Parisian, and decadent dish to satisfy even the hungriest American.

Coq au Vin

Ingredients

~1/2 lb bacon slices
~20 pearl onions, peeled
~3 lbs chicken thighs and legs, excess fat trimmed, skin ON
~6 garlic cloves, peeled
~Salt and pepper to taste
~2 cups chicken stock (swanson is gluten free,check labels!)
~2 cups red wine (pinot noir or burgundy)
~2 bay leaves
~Several fresh thyme sprigs
~Several fresh parsley sprigs
~1/2 lb button mushrooms,roughly chopped
~2 Tbsp butter
~Chopped fresh parsley for garnish


Blanch the bacon to remove a bit of saltiness. This is an important step because if looked over, you will have a very salty dish. A wonderful tipbit tip from Julia Child. Just drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, and drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.

Brown the bacon on medium high heat in a dutch oven or a deep pan big enough to hold the chicken for about 10 minutes.

Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions (to easily remove peels, boil onions for 5 minutes and they shed their outer layer in no time flat) and chicken, skin side down. Brown the chicken well, on all sides, about 10-15 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)

Spoon off any excess fat. Add the chicken stock, wine, and herbs. I used Pinot Noir, although most recipes emphasize Burgundy. Why you may ask? I have recently developed an affinity for Pinots and I think you should cook with wine you enjoy drinking alongside your pots, pans, and preparations.

Add your bacon back into the pot. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.

Add your mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Then, lower the heat, and stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning if necessary. Garnish with parsley, because it just makes it look so darn pretty, and serve.

This could easily feed six people. Or, you can enjoy it leftover the next day which I think almost tasted better! I served mine over gluten free noodles, but potatoes would be quite delightful as well.

In a nod to Mrs. Julia Child,
BON APPETIT!!


**Adapted from Julia Child, and Simply Recipes

A Pressing Matter

Lunch time can roll around with resounding doldrums at times, especially if you bring it with you or eat at home. I personally prefer to indluge at home, in the comfort of my own kitchen, where I know EXACTLY what I am eating. Going out to lunch weighes heavily on both my wallet and waist, so I try to keep it at a minimum.
That said, what do we usually reach for at home when making lunch? Turkey and cheese, pb&j, maybe the leftovers? Not here. I like to eat just like I would if I were ordering at a deli, but without the added calories and cash. Most of us make dinner the only meal we put effort and attention into to, and leave lunch to the hair netted business cafeteria ladies or the butter smothered special of the day somewhere close to work. So, why then would you trek home for lunch when you have a delicious meal at the cafe on the corner? Because you can make it at home, and better!

Impress with your Panini Press.

If you do not have one of these little wonders, I highly suggest you put that cash you would have spent at lunch away and purchase one soon. The possibilites are endless and enjoyable. I have been experimenting with different combinations over the last couple months and have some favorites for any thirsting palette.

My experimentation also included testing which gluten free bread held up best in the press. Frozen white or brown rice breads, tapioca breads, Udi's few options, and a couple other brands I have recently come across at Whole Foods. Although I love the taste of the frozen brown rice, fruit juice sweetened bread for toast, Udi's whole grain or sandwich bread held up best under the press pressure.

Here are some of my favorite panini possibilities that I came up with recently! Just pile high on the bread and press away. You can brush EVOO or butter on the outsides of the bread to get that panini grill tattoo that is sure to impress your significant other.

Sicily Panini
Mozzarella
Tomatoes
Fresh Basil
Proscuitto
Roasted Red Peppers
Salt and pepper
**I put fresh rosemary sprigs on outside of bread and pressed them in!

Loaded Grilled Cheese
Cheddar
Gouda
Havarti
Dill Weed (pressed into outside of bread)
Ham
Sliced Tomatoes
Dijon Mustard

Pesto Chicken Panini
Pesto (spread evenly on both slices)
Chopped Chicken
Mozzarella
Carmelized Onion

Twisted Turkey Panini
Smoked Turkey
Brie
Thinly Sliced Green Apple
Arugula

Tuna Teaser
Canned tuna, drained
Chopped Artichokes
Black Olive Pesto
EVOO
Squeeze of a Lemon

Savory Salmon Panini
Smoked Salmon, flaked
Dijon Mustard
Cream Cheese
Thinly Sliced Red Onion
Chopped Capers
Baby Spinach

Tom the Turkey Panini
(my basic deli delicasy)
Honey Roasted Turkey
Sliced Tomato
Provolone
Spinach
Yellow Mustard
Salt and pepper

I have many more, so please ask if you want some more lunch time panini ideas, and PLEASE SHARE YOURS!

Grilled for a Grilling Recipe

RIP to my husband’s grill… ashes to ashes, charcoal dust to charcoal dust. Let’s take a moment of silence.

OKAY, now raise a glass to the new grill taking up residence on our side patio! Out with old, in with the new. I think grilling out is one of my favorite activities. It's bonding, fun do with both friends and family, and is such a simple way to get a healthy meal on the table that everyone will eat.Even my picky son was delighted with this dish. Okay, okay so I don’t really do the grilling. My hubby thinks letting me around propane and an open flame would be a disaster but I design the menu and prep so I deserve some credit right? I am master at griddle grilling so I will keep that under my belt and let him deal with the more flammable fun.

My friends and family asked if we do much grilling at home, and what simple recipes do I have to share. The fourth must have given us a dose of grill fever. I made it a challenge to put together an easy 6 ingredient grilling recipe that was simple, but tasted complex in its flavors. Well, I think I have one that is as easy as it gets. I didn’t do extensive seasoning, it doesn’t involve a lot of ingredients or puttering around the grocery store franticly looking for a store bought gluten free marinade, and was on the table in 30 minutes. Excuse me for sounding like Rachel Ray there.

Marinated Grilled Chicken & Grilled Corn with Basil Butter

Ingredients

•2 large skin on chicken breasts (bone in or out is your preference)
•Daddy Hinkle’s Liquid Marinade (yes, it is gluten free!!)
•2 husks of white corn
•¼ cup yogurt butter
•¼ cup or so fresh basil
•Kosher salt

Directions

Marinated and Grilled Chicken

Poke holes on both sides of the chicken with a fork. This allows the marinade to soak into the chicken. Sprinkle kosher salt on both sides. Place chicken breasts in a freezer bag or dish, and liberally pour Daddy Hinkle’s onto the chicken. Let marinade for at least 4 hours. The longer you marinade, the better the flavor. This part can be done in the morning, and just sit and soak while you're at work.

Pre-heat the grill on med-high to high and lay the chicken breast on the grill. A hotter temperature will cook faster and sear in the juice if grilled correctly.
Grill for approx. 4-5 minutes on one side, checking frequently to make sure the chicken is not burning. The chicken is ready to turn when the bottom side has clear sear marks and the top still is pink. Flip and grill the chicken for another 4-5 minutes on the other side, depending how large the chicken cut. Firmly touch the chicken at the thickest point to see if done. If overcooked, the chicken will feel hard without any give. If undercooked it will feel a little squishy. If cooked right it should have a little spring back.
If you are unsure if the chicken is cooked enough you can make a small cut into the thickest part of the chicken. If the center is still translucent then it needs more cook time. You could also use a meat thermometer and make sure the chicken reads 165 F.

**The chicken will continue cooking after it is taken off the grill. This is when most people overcook, because they remove the chicken too late from the grill. Once it has cooked completely through it will start drying very fast.

Grilled Corn with Basil Butter

Peel back the corn husks, but do not completely remove, and clean the threads off the kernels. Tuck the corn back up into its husk.

Grill the corn in its husk for about 4 minutes on each side. Remove from grill and take out of the husks. Shave the kernels off into a bowl. Add Basil Butter (recipe follows).

Basil Butter

Chop your basil leaves. In a food processor, or with a hand blender, combine the basil and butter. Pulse until smooth, adding a little EVOO if needed. I used a hand mixer so it helped for the mixture not to stick to the blades. I know this technically adds one more ingredient but I am sure you can let it slide.

Let G-Freedom Ring!

Fourth of July is this weekend. I can already smell the hot dogs grilling, and feel the sticky sunscreen on my sun slapped face. I imagine the cold blades of grass, dewy from the sprinklers, soaking my toes as everyone clasps onto the few feet of shade in the backyard, trying to relinquish some time out of the blistering rays.
This year, I have am sweatin’ more than the scalding Oklahoma heat. It is another holiday that celebrates the easy grillers cuisine…hot dogs, and hamburgers. Both treats enjoyable, sans bun, but this year I am not settling for meat and cheese only. No, this girl wants the whole enchilada. Or cheeseburger…

You always hear that you want what you can’t have. Society yo-yo’s on diets that cut out carbs, sugar, and alcohol, (to name a few) and inevitably has a raging binge because we have deprived ourselves of something therefore causing us to crave. Same situation here, but this choice is a lifelong one that cannot be binged without serious pain (not just on the scale). I can’t just dive into the bread basket at the local Italian restaurant anymore, or easily make a turkey and cheese sandwich without defrosting my bread. Not complaining, just craving.

It’s not a problem unless you have a solution. Which I do.

I HAVE to stop watching Diners, Drive Ins, and Dives on Food Network because my craving for a full on cheeseburger, or any type of burger heightens. Guy Fieri, I can satisfy that craving now, and you will taunt me with your juicy jumbo burgers with all the fixings no more. Behold my weapon and co-pilot this holiday weekend, Carlee’s sandwich buns.(cue heavenly music)

Let's talk bread in general first before I revel in my new weapon. I have been shopping for my gluten free bread at Whole Foods now for a while and have run into a few favorites.Food for Life’s fruit juice sweetened brown rice bread is delicious and makes a wonderful toast and sandwich bread. I keep it in my freezer for a go to carb craving. Its dense texture has no problem holding up in my Panini maker too. Udi’s makes the most amazing sandwich bread, no defrosting necessary as it is served in the bakery section,and tastes no different than the whole wheat, whole lotta gluten brands. On the more local side of things, I have seen Carlee’s granola bars, and cookies, but now there are sandwich buns! Carlee's was founded by two sisters, Lee and Carly Squyres, and is based out of Tulsa, Oklahoma.I am all about supporting local whenever possible and supporting our community. You can order online at www.carleesglutenfree.com , find them at whole foods, or pick up orders at the coffee house on cherry street.

So, without further ado, on the menu tonight (drum roll please) Turkey and Basil Burgers on a g-free bun! This meal was so simple, and so delicious. Since my husband’s grill is throwing a hissy fit and malfunctioning at the moment, I cooked these patties on my griddle. No grill marks, but just as delicious.

Turkey and Basil Burgers

Ingredients
•1 lb ground turkey thigh (has just slightly more fat, but still very lean. And cheaper!)
•2 tsp kosher salt
•2 tbs ground black pepper
•1 tbs nutmeg
•About 10 or so basil leaves, minced
•1 box Carlee’s gluten free sandwich buns
•1 tomato (locally grown right now at whole foods)
•Arugula and spinach
•Yogurt butter

Directions
Combine Turkey, 1 tbs salt, 1 tbs pepper, and nutmeg in a bowl. Toss in basil and mix well. Divide into three portions and make patties. I made 3 large burgers, but it could easily make four.

Heat griddle to 400 degrees and grease slightly with a little yogurt butter. Season one side with remaining salt and pepper. Place burger seasoned side down on griddle for 5-7 minutes. Add seasoning to top side and flip for another 5 – 7 minutes. Remove from griddle.

Slice 3 of the burger buns down the middle. Lightly butter or brush olive oil on the halves. Place butter side down on griddle and toast.

Assemble burger with arugula and spinach mix, one slice tomato, and burger. Ours turned out very juicy and of course, complete! These buns will be taking along my leftover g-free buns to my cookouts this weekend and enjoy my holiday cuisine with ease.
As our country gained its independence this weekend, so did I from the meat and cheese only, to burger paradise.