I made Crock Pot Cinnamon and Saffron Pheasant the other night for dinner. Since it is only the two of us, I decided to turn the leftovers into pheasant salad (like chicken salad) sandwiches for lunch.
Cinnamon Saffron Pheasant Salad Sandwiches
Yields: 2 sandwiches (although there was enough salad to make 4 sandwiches)
4 slices gluten free bread
leftover pheasant meat
1/4 red onion, finely diced
1 celery stalk, small dice
3 squeezes mayonnaise (about 1/4 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon saffron
1/4 teaspoon cinnamon
Kosher salt and freshly ground black pepper, to taste
Cut the pheasant into a 3/4-inch dice. Place the pheasant in a bowl; add the mayonnaise, cinnamon, saffron, onion, celery, parsley, salt and pepper (to taste) and toss well.
Scoop desired amount of pheasant salad on gluten free bread. Top with lettuce and tomato slices.
1 can garbanzo beans
1 1/2 cups of semisweet gluten free chocolate chips
1 cup coconut sugar
1 Tablespoon Raspberry Frambroise Liquer, optional (I used Vom Foss)
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
coconut oil, for pan
cocoa powder, for optional garnish
caramel, for optional garnish
Preheat oven to 350 degrees.
Rinse and drain garbanzo beans. Set aside.
Bring water to a simmer in a small pot. Put chocolate chips in glass bowl over pot. Melt chocolate chips over low heat.
Combine beans and eggs in your Vita-Mix blender.
Add the coconut sugar, Raspberry Frambroise liqueur, baking powder, salt and melted chocolate and blend until smooth.
Coat an 8×8 inch pan with coconut oil and pour the mixture into the pan.
Bake for 40-45 minutes.
Let cool and then cut into squares.
Top with cocoa powder, Confectioner’s sugar, fresh berries or caramel.
I’m branching out with trying new protein sources. At Christmas, I made my first duck. So while shopping at Whole Foods I saw an organic pheasant. Having never had pheasant before, I said to myself, “I’m game” (no pun intended).
But how does one cook pheasant? So I asked on my Facebook page. Some suggested that I use the crock pot. I love cooking in the crock pot — just put everything in and leave it. Now how to season it? That morning, I was watching a show on PBS called New Scandanavian Cooking and one of the things the chef made was a Norwegian dish called Chicken with Saffron and Cinnamon. My husband is 100% Norwegian so I decided to give it a try.
Crock Pot Cinnamon and Saffron Pheasant
Yields: 4 servings
1 organic young pheasant
2 teaspoons duck fat (or olive oil)
2 inches of a cinnamon stick, broken into smaller pieces
1/4 teaspoon saffron
2 cloves garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon fresh black pepper
Cinnamon Orange Reduction
1/4 cup orange juice
1 teaspoon brown sugar
1 teaspoon cinnamon
Remove the neck and giblets from the pheasant cavity.
Sprinkle the pheasant inside and out with sale and pepper to taste. Put garlic and cinnamon stick in the crock pot. Rub pheasant with oil (I still have some duck fat left from when I made duck at Christmas so I use that). Sprinkle pheasant with saffron.
Cover and cook on low for 5 hours or until the pheasant is tender and the internal temperature in the thickest part of the thigh reaches between 160 to 165°F Remove from crock pot and place on serving platter. Cover and set aside to allow carry over to finish the process to about 180°F.
For the last hour of the cook time, I basted the pheasant with a Cinnamon Orange Reduction. To make the reduction, in a small pan, add juice, sugar and cinnamon and bring to a boil. Reduce and simmer for 3-5 minutes. Let cool. As it cools, it will become a thick syrup.
Since we are only two, we had leftovers which I turned into Cinnamon Saffron Pheasant Salad Sandwiches.
I was roasting Hasselback Potatoes for our New Year’s Day Dinner, while my husband made the steaks on the grill. I’ve made a green salad with pears, walnuts and gorgonzola before.
I thought I would try something a little different with the pears … roasting them!
Roasted Pears with Honey, Walnuts and Gorgonzola
Yields 4 servings
2 ripe but firm Red pears
2 ounces coarsely crumbled Gorgonzola cheese such as Stilton
1/4 cup walnut halves, chopped
Local honey for drizzling (I used Autumn Gold Honey from Winterpark)
Preheat the oven to 400 degrees F.
Slice pears lengthwise into halves. With a small sharp paring knife remove seeds from each pear. Arrange pears on baking sheet (or baking dish).
Roasted for 20 minutes until golden.
When pears are done. Pour out any liquid that has collected in the well. I’m going to make something with the juice, but I haven’t decided yet…maybe pear dressing.
Over the holiday week, I was watching an episode of the Barefoot Contessa on the Food Network. She was recounting one of her trips to Paris. In one of the scenes she was in a French Delicatessen and she was talking with the store keeper about these spiral sliced potatoes. They looked absolutely delicious. If they said the type of potato it was, I didn’t catch it, but I decided I had to try to make these.
So I Googled spiral potatoes and up came “Hasselback Potatoes”. They looked similar to what I remember so I delved into looking at different recipes and exactly what are
Here’s what I found out….
“Hasselback Potatoes are the Swedish version of baked potatoes. These baked potato fans were popularized as the namesake dish of the restaurant at the Hasselbacken Hotel in Stockholm, Sweden.
This baked potato is not your average baked potato! Hasselback Potatoes looks like a very fancy side dish, but is actually very easy to do. As it bakes, the slices fan out creating a slightly for a show-stopping presentation.” ~What’sCookingAmerica
I had some Yukon Gold Potatoes on hand, so I decided to make them for our New Year’s Day dinner along with Filet Mignon (which my hubby did on the grill) and Roasted Pears with Honey, Walnuts and Gorgonzola.
Hasselback Potatoes with Roasted Pepper Pesto
Yields: 4 servings
1 Tablespoon butter, cut into tiny cubes
1-2 cloves of garlic, thinly sliced
2 Tablespoons duck fat (or olive oil)
Kosher salt and papper, to taste
Top with Roasted Pepper Pesto Sauce Recipe
Preheat the oven to 400 degrees F.
Scrub the potatoes clean because we’re going to be leaving the skin on for crispy, golden skin.
Place potato on spoon to make sure you don cut all of the way through. Use sharp knife to cut potato at 1/8 inches interval leaving 1/4 inch of potato.
Lay the potatoes on a baking sheet. Place the sliced garlic in between the layers of potatoes, and push the cubes of butter in at equal intervals.
Give it a good sprinkle of salt and pepper.
Use about 1/2 to 1 teaspoon of duck fat (or olive oil) and rub all over potato.
Bake for 50-60 minutes. Half way through cooking, take potatoes out of oven. Brush with a bit more duck fat and add more salt and pepper. This will create more of a crispy crust. Turn sheet pan and put back into oven for the remaining cook time.
Remove from oven. Top with roasted pepper pesto sauce and enjoy!
What to do with that leftover eggnog from Christmas? Well there are so many things you can do. Last year I made Cranberry Eggnog Pancakes. I’ve made Cranberry Eggnog Muffins (recipe available in my A Gluten Free Christmas ECookbook). And lately I’ve been fascinated with Eggnog Hot Chocolate which was the inspiration for these pancakes.
Eggnog Hot Chocolate Pancakes
Yields: 6 4″ diamater pancakes
1 1/4 cups Gluten Free All-purpose Flour (I used Bob Mill’s available on Amazon)
1 cup eggnog, room temperature (I used the full fat version)*
1 egg, room temperature
2 Tablespoons Hot Cocoa mix or cacao powder (I used Penzie’s Hot Chocolate Mix that I got for Christmas)
1 tablespoon coconut oil, melted + more for skillet
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 Tablespoon local honey
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Melt coconut oil in skillet. Set aside.
Mix flour, Hot Cocoa mix, baking powder, kosher salt, cinnamon and nutmeg in large bowl.
In separate bowl, add egg and whisk. Stir in eggnog, honey and vanilla. Add melted oil and mix until there aren’t any lumps.
Pour wet ingredients into dry and stir to combine.
Preheat your medium-large non-stick skillet on medium heat. Oil the pan with Coconut oil. Use 1/4 cup measure to put batter in pan.
Once you see little air bubbles forming, its probably time to flip. Cook until golden on both sides.
Serve with maple syrup and your favorite hot chocolate toppings like gluten free marshmallows!
*I’ve also made these pancakes with 1/2 eggnog and 1/2 cup nut milk as well as 3/4 nut milk and 1/4 eggnog.
I got a Cuisinart GR-4N 5-in-1 Griddler for Christmas. I’ve wanted a Panini press for ages. When I didn’t have one, in order to make panini, which are Italian sandwiches that are toasted and pressed and served warm, I would have to use my grill pan with another pan weighted down with cans on top. It works, but now that I have this baby, I had to try it out.
For Christmas dinner I made Cranberry Orange Roasted Duck, but while I was cooking some of the sides that went with our dinner, I put two Turkey Legs into the oven for “leftovers” because everyone likes Turkey leftovers, right?
Today for lunch I made Turkey, Brie, Caramelized Onion and Cranberry Paninis using the Turkey “leftovers” as well as the Cranberry Sauce and Caramelized Onions I made for our actual Christmas dinner. These paninis are a great way to use some of those leftovers that are still hanging around in your refrigerator.
These Turkey and Cranberry Panini have a nice combination of savory from the turkey and sweet from the cranberry sauce and caramelized onions. I used Brie cheese, but you could use any good melting cheese like Fontina.
Turkey, Brie, Caramelized Onion and Cranberry Panini
Yields: 2 sandwiches
4 slices gluten free bread
turkey slices, enough to cover one side of bread
brie cheese, thinly sliced
2 Tablespoons caramelized onions
2 Tablespoons cranberry sauce
Heat a 5-in-1 Griddler, Panini press or a grill pan or skillet over medium heat.
Place one slice of bread on a cutting board. Arrange the turkey slices on top. Top with brie slices. Add caramelized onions and cranberry sauce. Top with second slice of bread .
Place panini Griddler. Close the press and cook for 4-6 minutes until the bread is toasted and the cheese melts.
If you don’t have a Griddler or Panini press, place the panini on a grill pan or skillet and place another skillet weighted with a couple of cans on top. After 2-3 minutes, remove the skillet, flip the panini and cook for an addition 2-3 minutes.
Cut in half and serve hot.
This Ham, Purple Potato and Corn Chowder recipe is great to use up leftover ham from holiday dinners. It is warm and hearty and is very easy to make in your slow cooker.
Slow Cooker Ham, Purple Potato and Corn Chowder
4 cups vegetable broth
1 cup ham, diced (more if you like)
1 bag purple potatoes, diced (you can peel them or leave the skins on)
1 16-oz. bag frozen organic corn
1 onion, finely chopped
2 carrots, cut into 1/4-inch rounds
2 celery stalks, cut into 1-4 inch pieces
1 teaspoon Herbs de Provence
1 bay leaf
Salt and pepper
1/4 cup heavy cream, optional
Chopped fresh parsley, optional
Place potatoes, corn, carrots, celery, onions and broth into the slow cooker. Add Herbs de Provence, bay leaf and salt and pepper. Stir and cover.
Cook on high for 4-6 hours or low for 7-8 hours.
Remove Bay Leaf. Take about two-thirds of soup mixture and blend in VitaMix or blender. Return to slow cooker. Add ham and heavy cream. Cook for an additional 15-30 minutes on high.
Ladle soup into bowls and top with fresh parsley.
Serve with Green Chile Corn Muffins with Ham
One of my favorite Food Network shows is Giada at Home. I especially like it when she cooks with her Aunt Raffy. Those two are a stitch together. Raffy reminds me of my adopted Italian mother, Elaine.
On this particular episode Giada and Raffy were spending the afternoon re-creating recipes from Nona Luna’s recipe diary. Nona Luna is Silvana Mangano, the Italian actress and dancer, who married Dino De Laurentiis, an Italian film producer. Nonna Luna was also Raffy’s mother and Giada’s grandmother.
This recipe is based on Giada’s Pasta al Melone. During the episode, they were talking about Nonna cooking with different fruits in savory. I think it was Raffy who said that “we eat melon with proscuitto, so we know that sweet goes to savory.”
I had a cantaloup sitting on my counter, pasta in my pantry and a prosciutto in the refrigerator…so I said why not? I didn’t have the alcohol, so I left it out.
Also, I didn’t tell my husband what it was until after he tried it and said that he liked it.
1 box Gluten Free spaghetti
4 ounces prosciutto, chopped
1/3 cup grated Parmesan, plus more for topping
1/2 of large cantaloupe, peeled, seeded, and cut into 1-inch pieces
1/2 cup heavy whipping cream
4 tablespoons unsalted butter, diced into 1/2-inch pieces, at room temperature
1 shallot, diced
juice from a large lemon
1 tablespoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
parsley for garnish
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6-8 minutes. Drain and place in a serving bowl.
Place the melon in a food processor and blend until chunky. Set aside.
In a medium saucepan, heat the cream and butter over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the butter melts and the mixture is smooth, about 2 minutes. Add the melon and lemon juice. Simmer until the mixture thickens, about 10 minutes. Off the heat, stir in parmesan cheese.
Pour the sauce over the pasta and toss until coated. Season with salt and pepper, to taste. Top with chopped parsley and addition parmesan and serve.
P.S. When we had it for leftovers, my husband cut up his asparagus and added it to the mix. He said it was even better.
The first time I made this, I was a little unsure of what my husband thought because he had this serious look on his face. He slowly took one more bite as I waited for him to say something … not that I was expecting him to say something, but thought he might because of this serious look he was giving me.
He put down his fork and came over and came me a kiss and said, “this is the best thing you’ve ever made. This is a definite keeper to serve when we have guests over” Of course, he has said things like this before because he is after all my best taste-tester and fan. But it did make me feel good and I made it again a week later.
Yields: 2 servings
10-12 large wild caught scallops (about 5-6 per person), I used the frozen kind from Costco
2 Tablespoons unsalted butter, melted
2 large garlic cloves, minced
1 medium shallot, minced
2 ounces thinly sliced prosciutto, minced
4 sun dried tomatoes, minced
1 tablespoons minced fresh parsley, plus extra for garnish
zest and juice of one lemon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 Tablespoons extra virgin olive oil
1/4 cup gluten free panko or bread crumbs (I used homemade gluten free bread crumbs)
1/4 cup parmesan cheese, shredded
Lemon, for garnish (optional)
Preheat the oven to 350 degrees F. Place 2 gratin dishes on a sheet pan.
Place scallops in bowl to thaw or you can run under warm water.
To make the topping, place butter in a bowl. Add the garlic, shallot, prosciutto, sun dried tomatoes, parsley, lemon juice, salt, and pepper and mix until combined. Add the olive oil until combined. Fold the panko and parmesan cheese and set aside.
Pat the scallops dry with paper towels. Cut each scallop into 4-6 pieces depending on size. Distribute among the 2 gratin dishes. Spoon the garlic butter topping evenly over the top of the scallops. Bake for 12-15 minutes, until the topping is golden and sizzling and the scallops are barely done.
If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and chopped parsley.
Serve immediately and enjoy.