Apple Cranberry Pork Loin

I love fall ingredients and I try to cook with the seasons as much as possible.  If you love fall flavors, especially cinnamon, apples, and cranberries, try this pork recipe.  It tastes like autumn on a plate and pairs really well with some roasted squash or sweet potatoes.  This recipe is gluten free, dairy free, nut free for those of you with allergies!

Apple Cranberry Pork Loin

feeds 6-8 people

• 2-2.5 lbs of pork loin (this was 2 for me), I think tenderloin would work too
• 5 apples, peeled, cored, and sliced
• 1/2 cup cranberries, fresh or frozen
• 2 tablespoons apple cider vinegar (or another acid, such as orange juice)
• slightly less than 1/4 cup of real maple syrup (brown sugar can be a substitute)
• 3/4 tsp cinnamon
• 1/2 tsp ground sage
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• pinch of cayenne pepper
• 1-2 tsp of salt, depending on taste

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together all of the ingredients above, except for the pork.
3. Place the pork in a square casserole dish, or any other oven safe cooking vessel with sides high enough to hold the pork and apple mixture.
4. Pour apple and cranberry mixture over pork.  Make sure the pork is covered evenly with the mixture.
5. Cover with foil and bake for about 35-45 minutes, depending on the thickness of your tenderloins.  The best way to determine if the pork is done is with a meat thermometer; it should be about 145 degrees.
6. After allowing 10-20 minutes to rest, slice pork and serve with some of the cooked apple and cranberry on top.

Coconut and Macadamia Crusted Chicken Tenders

Sometimes I miss fried foods, but its not really for the bread or the "fry," but for the crunch and the flavor. I wanted to find a replacement food that would have lots of healthy fat and stick with my paleo way of eating.  I also have the added challenge of being allergic of two delicious kinds of nuts: almonds and hazelnuts.  But, I lucked out and found a yummy sounding recipe from Stuff I Make My Husband.  Mine wasn't nearly as pretty as hers, but it was yummy and had the flavor and crunch that I love.  Added bonus: Mango dijon dipping sauce that reminds me of a honey mustard!

Coconut and Macadamia Crusted Chicken Tenders
slightly adapted from: Stuff I Make My Husband

• 2lbs boneless, skinless chicken breast
• 1 cup unsweetened shredded coconut or coconut flakes
• about 1/2 cup of macadamia nuts (I used raw, roasted and salted would work too)
• pinch of salt (more if you used raw macadamia nuts)
• 1/2 tsp garlic powder
• 2 egg whites

1. Preheat the oven to 400 degrees (F).  Have a baking sheet lined with parchment ready.
2. Cut chicken into even sized pieces, similar to chicken tenders.
3. Using the shredder on your food processor, chop up the macadamia nuts.  Best way to do this: put the nuts in the tube of the food processor lid and cover with the pusher so they don't fly up and hit you in the face!  
4. Use the same technique as above to shred your coconut into smaller pieces.  Combine nuts, coconut, garlic powder, and salt onto a plate.
5. Put the egg whites in a shallow dish.
6. Dip chicken in the egg whites and then press into the nut mixture until thoroughly coated.  Place onto parchment lined baking sheet.
7. Cook for about 20 minutes.  Flip chicken over and cook for another 15 minutes, or until chicken is cooked and coated is golden brown.

Mango Dijon Dipping Sauce

also from: Stuff I Make My Husband

• 1 ripe mango
• 1/4 cup dijon mustard
• 1/2 tsp curry powder
• 1 tsp sriracha sauce
• 1/8 tsp cinnamon

1. Peel and cut the mango (doesn't matter if the chop is neat, you are going to blend it)
2. Throw all of the ingredients into a food processor and blend until smooth.
3. Dip in your yummy chicken!!

Maple and mustard glazed chicken

I love pinterest and I found this recipe for "Man Pleasing Chicken" on Pinterest.  I have tried a lot of recipes that I have found on there so far and this one was so tasty I've made it twice.  It has so few ingredients, making it is a snap.  My only problem with it is that the burnt sugar from the maple syrup gets stuck on my pans!  Totally worth it though.  I made this with roasted tomatoes and zucchini dressed with parsley, garlic, salt, and olive oil.

 Maple and Mustard Glazed Chicken
from: Witty in the City

• 1.5-2 pounds of boneless, skinless chicken thighs (or breasts)
• 1/2 cup dijon mustard
• 1/4 cup real maple syrup
• 2 tablespoons apple cider vinegar
• 1 tsp salt
• 1/2 tsp pepper

1. Preheat oven to 400 degrees.  Place chicken in a 9x13 pan.
2. Mix together mustard, maple syrup, vinegar, salt, and pepper.
3. Pour sauce over chicken and coat thoroughly.  Bake for 30-40 minutes, or until chicken is cooked thoroughly.  It depends on the size of your chicken thighs.  Coat chicken in sauce halfway through cooking to get extra flavor!  Enjoy with lots of veggies!

Caprese Chicken

I've been a little absent lately, but there hasn't been much cooking lately in my house.  Its been hot and, without air conditioning, the want to cook is missing.  When I have cooked, its been a lot of basics or things you've seen already: chicken tikka masala, enchilada casserole, chocolate mousse, and some pork stir fry (which I might share soon).

One of my favorite combinations for summer is tomatoes and basil, so when I came upon a recipe for Caprese Chicken, I had to try it.  I don't have a grill, so I had to come up with some alterations for this recipe.  It has cool, creamy cheese with fresh, bright basil on warm chicken with a zingy balsamic glaze.

Caprese Chicken
adapted from: Add A Pinch

• 1 pound boneless, skinless chicken breast
• 1 pound fresh mozzarella cheese
• a handful of basil leaves
• 1 or 2 tomatoes
• 1/2 cup balsamic vinegar
• salt and pepper
• olive oil

1. Preheat the oven to 350 degrees.  Drizzle olive oil on chicken breasts and sprinkle with salt and pepper.  Bake until thoroughly cooked, 30-40 minutes.
2. Slice mozzarella cheese and tomatoes about 1/4 to 1/2 inch thick.
3. Heat balsamic vinegar in a small sauce pan or saute pan over medium-high heat until it starts to bubble.  Turn heat down to medium and simmer until the vinegar reduces down and becomes much thicker, between 5 and 10 minutes.  Remove from heat.
4. Start to build your caprese chicken stack: place mozzarella, tomato, and one or two basil leaves on top of the chicken breast.  Drizzle balsamic glaze over chicken and enjoy!

Steak and Cheese Stuffed Peppers

I posted a recipe for shaved steak and cheese recently and I love this recipe, but was looking for something a little more exciting and I wanted a vessel to cook my steak and cheese in and to allow the cheese to brown and melt.

I was scrolling through Chowstalker and found a recipe for steak and cheese stuffed peppers, which is perfect.  Most stuffed pepper recipes have rice, or some other starchy carb in them, but this one is just filled with meat, veggies, and cheese.

Steak and Cheese Stuffed Peppers
from: Peace, Love, and Low Carb

• 4 large green peppers
• 1-1.5 pounds of shaved steak
• 1 large sweet onion, sliced thin
• 8oz button mushrooms, cleaned and sliced
• 12 pieces of provolone
• 1 tbs salted butter
• salt and pepper

1. Preheat oven to 350 degrees.  Line a cookie sheet with tinfoil.
2. Cut green peppers in half, top to bottom.  Take all of the seeds out and line them up on the cookie sheet.  Put 1/2 of a piece of cheese in the bottom of each pepper.
3. Heat up butter on medium heat in a frying pan.  Saute mushrooms and onions until soft.  Remove from pan and set aside.
4. Cook shaved steak in the frying pan until no longer pink.  Season with salt and pepper.  Mix the cooked steak with the mushrooms and onions.
5. Fill each pepper with the vegetable and steak mixture.  You may have a little extra for snacking on later.
6. Cook for about 30 minutes, or until peppers are soft.  Turn the oven off.  Place a piece of cheese on top of each pepper and place back in oven until cheese is melted.  This should only take a few minutes.  Enjoy!

Enchilada Casserole

I am not completely strict with my paleo eating; I eat rice and corn on occasion.  I also eat full fat dairy, which is more primal than paleo, but I tolerate the dairy well, so it isn't an issue for me.  Paleo is really about finding what works for you without bothering your gut.  Gluten free is a must for me, however, due to strong, er...reactions to it. In other words: yes, I know corn is not strictly paleo, but sometimes I enjoy some good Mexican type food with a corn tortilla.

This casserole has a texture similar to a tamale and would still be wonderful with some spinach added to it.  You can make it spicier with fresh jalapenos or cut back on the green chiles if you are very sensitive to heat. If you are feeling truly ambitious or have some extra time, make your own salsa verde.

Enchilada Casserole

• 3 cups of shredded poultry**
• 24 pack of small corn tortillas (you won't use them all, but you will use most)
• 1 can of tomatoes and green chiles (such as Rotel), drained
• 1 can chopped green chiles, drained
• 16oz of sour cream
• 19oz can of green enchilada sauce or salsa verde if you can't find enchilada sauce (or homemade if you are super ambitious!)
• 8oz monterey jack cheese, shredded
• 8oz pepper jack cheese, shredded
• a pinch of cayenne pepper
• 1/2 tsp garlic powder
• salt and pepper

1. Preheat oven to 350 degrees.  
2. Shred the cheeses and set aside.  I like to use my food processor for this, very quick!
3. In a large bowl, mix shredded chicken, tomatoes and green chile mix, half of the can of green chiles, garlic powder, salt, and pepper.
4. In a blender or food processor (or a strong mixing arm) mix the sour cream, enchilada sauce or salsa, cayenne pepper, and a pinch of salt and pepper.
5. To assemble the casserole: 
1. In a 9x13 pan, place a layer of corn tortillas.
2. Spoon some of the sour cream and enchilada sauce mixture on the tortillas.
3. Next add half of the chicken mixture in an even layer.
4. Add a layer of cheese.
5. Repeat steps above one more time.  
6. To finish: add a final layer of tortillas, add the rest of the sour cream and enchilada sauce mixture (there will probably be a lot left to pour on and that is okay!), and top with the rest of the cheese.
6. Bake for about 40 minutes, or until cheese is nicely browned like the picture above.
7. This makes about 8 large servings.  Enjoy!

**I used leftover turkey breast from a turkey I had roasted, but cooking up a pound and a half of chicken breasts with some salt, pepper, and olive oil and then shredding it would work just as well.

Pork chops and Peaches

I love pork and apples or applesauce and I have a great recipe that has some cinnamon and cranberries too!  But, its almost summer and apples just don't seem like the right thing to eat when there is so much produce coming into season right now!

This recipe is completely gluten and soy free for those of you with allergies.  It is also super quick!  I paired this with some green beans that I roasted with balsamic vinegar and olive oil.

Pork Chops and Peaches
adapted from: paleoblocks

Ingredients:

• 1 T olive or coconut oil
• 4 boneless pork chops or bone in, about 2 pounds
• sea salt and black pepper
• 2 fresh peaches cut into wedges
• 1 small red onion cut into thin slices
• 3 T apple cider vinegar
• 1/2 cup fresh basil leaves

Directions:

1. Heat the oil in a large skillet (cast iron is ideal!). Season the pork with salt and 1/4 t pepper and cook until browned and almost cooked through (should feel firm to the touch), set aside. 
2. Add the peaches, onion, vinegar and salt and pepper to the skillet and cook until peaches and onions begin to soften. 
3. Return the pork and juices to the skillet. Reduce heat to low or medium low and cook for about five more minutes, or until pork is finished cooking and peaches and onions are soft.
4. Sprinkle the pork and peaches with the basil and enjoy!

Almost Paleo Shepherd's Pie

There are two dinners that Max asks for every week: chicken tikka masala and shepherd's pie.  He can't have them every week, because I enjoy a bit more variety in my food, but I do indulge him occasionally.

Now, my shepherd's pie has evolved quite a bit since I started making it in college.  I used to make it with many pre-packaged and convenience foods.  I've been trying to eat more real foods and switch my diet to a more paleo way of eating (gluten, grain, legume free, I still eat some dairy).  So, to make Max happy sometimes, I decided to make my shepherd's pie more paleo friendly and made with more real foods.

This turned out really well.  I've tweaked this a few times and this is my favorite version so far. I'm going to break this recipe into the different parts. Enjoy!

Almost Paleo Shepherd's Pie
created by: me!

Mashed Sweet Potatoes

• 3 huge sweet potatoes, or 5 regular sized ones (You want enough to cover a 13x9 pan)**
• 3 tablespoons of butter
• 1/4 cup half and half
• 1/4 cup whole milk
• 1 tsp garlic powder
• salt and pepper to taste

**I love to use white sweet potatoes for this because it still looks like a traditional shepherd's pie.  The usually have white or purple skin and I get them at a regular grocery store for the same price as a regular sweet potato.

1. Peel and cube the sweet potatoes.  
2. Bring the cubed sweet potatoes to a boil and then reduce to a simmer.  Simmer for 20 minutes or until potatoes break apart with a fork easily.
3. Drain water from pot and put the potatoes back in the pan.  Leave the burner on a low temperature for 3 or so minutes to steam off the extra water.
4. Add the butter to the pan and start to mash the potatoes.  Add the salt, pepper, half and half, milk, and garlic salt and mash until smooth, or almost smooth, depending on your preference.

Mushrooms, Beef, and Gravy

• 1 8oz (or more if you really like mushrooms) package of white button mushrooms, quartered
• 1 yellow onion, diced
• 1lb grassfed beef (or traditional beef if that's what you have)
• 1 tablespoon cornstarch (the not really paleo ingredient)
• 1 tablespoon better than bouillon beef stock (again, not really paleo)
• 1 cup of water
• 1 tablespoon olive oil
• salt and pepper to taste

1. In a medium saute pan, heat the olive oil on medium heat.  Add mushrooms and onion to the pan.  Saute until onions just start to become translucent.
2. Add beef to pan.  Stir and cook until beef is cooked thoroughly.
3. Pour in the water and add the bouillon.  Stir and sprinkle the cornstarch over the pan.  Mix this thoroughly to prevent clumping.  Season with salt and pepper.
4. Simmer the mixture for a few minutes to allow the cornstarch to thicken the "gravy."  Turn off heat.

Completed Shepherd's Pie

• 2 cups frozen peas

1. Preheat oven to 350.
2. Pour mushroom and beef mixture into a 13x9 pan.
3. Layer frozen peas on top of beef.
4. Gently spread the mashed sweet potatoes over the top of the peas.
5. Bake the Shepherd's Pie for 40 minutes.  You may want to put a cookie sheet under the pan because the gravy may bubble over.  The sweet potatoes will have little golden brown bits and some of the gravy might have escaped.  Yum!!

This makes 6-8 servings, depending on how hungry you are.  There are about 400 calories per serving in case you are counting that type of thing.  

Gluten Free Quiche

I still love baking and cooking, but I just have to be a bit more creative and have some forethought when doing it.  Max requested quiche for dinner this week and I searched everywhere for a gluten free pie crust.

Now, I don't typically eat any grains, but quiche sounded so good and the crust is small compared to the egg portion.

I was very unsuccessful with my attempts to find a gluten free pie crust until after I made the quiche...of course. I decided to bite the bullet and attempt baking something with the gluten free flour I was given for Christmas.

I found a recipe from King Arthur Flour and it was awesome.  It turned out flaky and tasty, even though I didn't even follow proper pie crust making techniques.  I hope you try this and enjoy!

• Gluten Free Pie Crust
• adapted from King Arthur Flour
• 1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1 large egg
• 2 teaspoons lemon juice or vinegar

Directions

1) Lightly grease a 9" pie pan.

2) Whisk together the flour or flour blend, xanthan gum, and salt.

3) Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.

4) Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

5) Shape into a ball and chill for an hour, or up to overnight.

6) Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

7) Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

8) Cover with foil and bake at 350 degrees for about 15 minutes, or until golden brown.

Yield: crust for one 9" single-crust pie. Quiche Filling 8 large eggs 1/4 cup heavy cream 6oz ham steak (I like Jones because its yummy and gluten free), chopped into small pieces 4oz Cabot Monterey Jack, sliced or shredded 1 frozen package of spinach, thawed and with water squeezed out 1) Whisk the 8 eggs.  Whisk in heavy cream.  Stir in the diced ham, cheese, and spinach.  Make sure the spinach doesn't clump together. 2) Pour the egg mixture into the slightly baked pie crust.  Make sure it only fills the crust to slightly below the top, you don't want the filling to overflow. 3) Bake for about 40 minutes at 350.  The quiche is done baking when the center of the eggs no longer wiggle and are completely set. Enjoy!!

Shaved steak with onions and peppers

I really need to think of a new name for this blog.  I officially eat a gluten free diet and I have cut out most grains and legumes and reduced my dairy.  I'm working on eating a paleo diet, which focuses on natural foods prepared in more traditional ways.  It makes me feel a lot better and a recent trip to Chicago reconfirmed my decision to eat this way.  So, not a whole lot of baking going on here anymore,  but I have been cooking a ton and I've been trying to prepare most of our foods from scratch.  If anyone has a suggestion, let me know :)

The following recipe is one I kind of made up and is a quick and easy dinner for a week night.  You can add cheese to eat if you eat dairy, or leave it off!  Either way, it is yummy.  Tonight's version was one of the better versions, so I decided to share it!

Shaved Steak with Onions and Peppers
Serves 4 big appetites, or 6 small ones

• 2 lbs of shaved steak
• 2 bell peppers, any color, cut into strips
• 1 yellow onion, cut in half and sliced
• 3 slices of bacon, or Trader Joe's Bacon Ends and Pieces
• salt, pepper, or Camp Spice

1. Cook bacon on a low heat (medium or medium low) to render the fat out.  Once the bacon is crispy, take it out of the pan and put it aside.  You'll want to crumble it up when its cool and add it back later.
2. Turn the heat up to medium or medium high.  Add peppers and onions to the bacon drippings.  Saute until the vegetables are soft and remove from pan.
3. Add shaved steak to the pan.  Cook and stir, breaking up the pieces of steak, until the steak is cooked.  Add bacon, peppers, and onions to the beef and stir.  Season with salt and pepper, or Camp Spice.
4. You can top with cheese, barbecue sauce, or nothing at all!

Enjoy!!

Roasted Cauliflower Soup

Its cold out and I work all day, so nothing could be better than a good, easy to make bowl of soup.  I think, in theory, soups are supposed to be easy, but often times they involved a lot of chopping and waiting and simmering and sometimes I just don't have time for that.

This recipe was so good I had to jump right on here and tell you about it.  The ingredients are minimal and the chopping will take you five minutes at the most.  Prep and actual involved cooking time is minimal, there is some waiting, just watch some tv or do some yoga or sit and stare at your oven while the cauliflower bakes.

It is pretty low calorie, but not low fat (remember, fat doesn't make you fat!).  I think it approximately 300 calories per serving (makes 4 servings).  The fat will keep you full for a long time, longer than low cal, low fat, high carb!  Now, before this turns into a rant or a lecture, the recipe!!

Roasted Cauliflower Soup
adapted from: Elana's Pantry

• 1 large head of cauliflower
• 1 medium onion, chopped
• 1 or two cloves of garlic, minced (honestly, I used the jarred stuff!)
• 4 cups of chick stock (or 4 cups of water and some Better than Bouillon, love this stuff!)
• 1/4 cup heavy whipping cream (not low fat, remember?)
• 3 tablespoons olive oil
• salt and pepper (Max likes lots of pepper, but season to taste)

1. Preheat oven to 375.
2. Take off the green stalk of your cauliflower.  Chop the head in half and then slice it.  Put on a cookie sheet lined with tin foil and sprinkle with one tablespoon of olive oil.  Bake until brown and caramelized, about 30-45 minutes.  This step is important because the flavor it develops is outstanding.
3. Once the cauliflower is done cooking (and you are done with that show you were watching), heat the remaining two tablespoons of olive oil in a large sauce pot on medium heat.  Once the oil is hot, add chopped onion.
4. Cook the onion for about five minutes, or until onion starts to become translucent.  Add garlic and cook for about one more minute.
5. Chop your cooked and cooling cauliflower into slightly smaller pieces (rough chop or do like I did and hack at it with your wooden spoon) and add to pot.  Add your chicken stock now as well.
6. Bring to a simmer and continue to simmer on low for about 10-15 minutes, or until the cauliflower is very soft (like over-cooked broccoli). 
7. Now, you can use a immersion blender or a regular one for the next part (have you gotten an immersion blender yet?  You should).  Turn the heat off and blend soup until smooth and creamy.  While you are blending, add the heavy cream.
8. Turn the stove back onto low just to make sure the soup is nice and hot before serving.  Top with bacon, cheese, or eat as is and enjoy!

I'm back again!

Hello there!  Its been a long while and things have changed so much.  Max and I are now living in our own little apartment with our kitty, Lela.  It is a small, one bedroom apartment, that is often messier than it should be and I'm pretty happy here!  As much as I love my parents, its nice to be on our own again.

Now, reason for my absence this time: I haven't been baking much.  Shocking, I know.  The reason for my lack of baking: I have lost twenty pounds.  Part of the reason for my weight loss is cutting back on the carbs and I have gone gluten free for the most part (with some MAJOR lapses during Christmas).  I also use a website called myfitnesspal.com, which is an awesome place for losing weight (as Allison and Joann can also attest to).

I will be playing with some gluten free baking soon, but for now I've been making some delicious, healthy, real food for dinner, breakfast and lunch.  I have not gone low fat or vegetarian or anything like that.  I am eating the realest foods that I can, which I am finding much more filling than processed food.  Real fats and protein also help with satiety, making this weight loss effort much easier than previous.

I am planning on sharing more healthy foods and I will share my gluten free baking ventures when I get a chance to try them!!  Enjoy!

Carrot Soup
from: All Recipes

Ingredients

• 1/4 cup butter
• 2 large sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 apple, peeled, cored and chopped
• 1 onion, chopped
• 1/2 cup red lentils
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon ground black pepper (or more)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 4 cups chicken broth
• plain yogurt (optional)
• 2 tablespoons heavy cream
• 1/4 cup milk
• 1 tablespoon of agave nectar (or sweetener of your choice)

Directions

1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and chicken broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add cream, agave nectar, and milk as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish if you would like.

This recipe has great reviews on All recipes.  I thought it was really delicious, you can taste and adjust seasonings if necessary.  I made some adjustments from the website's version and I added them above.  If you would like the original version, following the link above.