I have to admit that during the school year I don’t do a lot of cooking. Plus I tend to make the same things: cooked cabbage, root hash, etc.
All of my creativity is put into my baking and ideas for baked goods.
So I take a back seat sometimes and let Zach take over the savory portion.
And sometimes he’ll make something for his frat boys that I really want too.
For instance, he makes them quesadillas every week.
I cannot remember the last time I had a quesadilla. Or embarrassingly: if I ever have? I have no recollection, sorry.
I have made plenty of tortillas, usually with the intention of making a wrap (these ones for spinach and kale ones are my fav).
This time I wanted a quesadilla. And I wanted to add some spices, make it tasty and different.
And then I wanted to use the extra tortillas for a tortilla soup (recipe coming Thursday) and a pulled-pork wrap (coming Friday).
This wrap is definitely adaptable. I worked well in all these dishes.
AND it did make a wonderful quesadilla, which was the initial goal.
Gluten-Free Spicy Tortillas
- 1 1/2 cup almond flour
- 1 1/2 cup tapioca flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/3 cup Extra-Virgin Olive Oil
- 1 cup warm water
- 1 tsp sea salt
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp paprika
Continue reading “Gluten-Free Spicy Tortillas”
This adventure into pita bread began with chicken shawarma.
When Zach and I were living in Champaign they had a lot of diverse restaurants, it was definitely a nice food town.
One of our favorite spots was a Middle Eastern restaurant. The first time we went, the menu was out of my know. Zach insisted on shawarma, so I got the chicken with him.
It did come with a side of pita. Naturally I give all my bread sides to Zach, so he was stacked up.
I reserved in my mind to one day make my own shawarma. And to make my own pita for the side.
This had so much flavor, and we had plenty of left-overs the next day. The pita was a good boat for eating the chicken, but also for sopping up the tasty sauce left on the plate.
I also tried to make a yogurt sauce, but I used a coconut milk one (dairy generally upsets Zach’s stomach), but I think the coconut threw us both off. Maybe some day I will try it again with another yogurt. Continue reading “Chicken Shawarma”
It has been on my list to make pita bread for some time.
I think it may have started when Zach and I lived in Champaign. They have a plethora of restaurants, which meant we pretty much had the option to eat our way around world cuisines. Zach loved this one restaurant, that we could get chicken swarma at. Chicken swarma is one of Zach’s favorite things. I had no clue what he was talking about, but I tried some anyways, what could it hurt? It was good! But is the usual with us when we eat out, I go ahead and get the bread and give it to Zach. In this instance they served it with pita.
Then I made some naan bread with butter chicken. I was so happy with the results, I next set my eyes on pita bread.
And a few weeks ago, I finally made some!
I remember as a child my mother would make us pita sandwiches, stuffed with my favorite sandwich things: lettuce, cheese and salami.
So my excitement when they puffed up while baking and actually had a pocket was beyond.
My mind was swirling.
I’m going to make my own chicken swarma finally.
I’m going to make my own sandwiches. What can I fill those pockets with now?
I can make pita chips.
Options. I had options.
And so do you. Go wild with these guys. Continue reading “Gluten-Free Pita Bread”
Pies are kind of my thing, hence my business being named P3: Polifroni PIES and Pizzas. They are my favorite thing to make.
When I started working and researching to make a gluten-free pie cookbook last Spring, I found a recipe for pineapple pie.
I had never made a pineapple pie. Or really saw one. Or really heard of one.
It’s been in the back of my mind ever since to try.
And Saturday, my mother-in-law planned a little cook-out and I thought what better time to try the pie then now!
I had some unsweetened shredded coconut in the cabinet, which I thought would be a great addition to the tropical fruit.
I also thought that ginger added to the pie filling would be a nice subtle addition.
I also don’t know where my pie pan is (I usually make mini pies for my business), so I decided to make a deep dish pie, using a spring-pan (I have lots of those pans since I made 9 cheesecakes last year for our wedding reception). Plus that morning I saw a deep-dish pie on my Pinterest. I really want some mini spring pans to try mini deep-dishes!
And as for decoration, I couldn’t flute a border since I wasn’t using a standard pie pan. I decided to try and mimic the outside texture of a pineapple for a border. I didn’t know how it would bake with such an open top, so I decided to add some lettering. I once saw one tagged with a ‘humble’ label and I thought that would be a nice addition.
Gluten-Free Coconut Ginger Pineapple Pie Continue reading “Gluten-Free Coconut Ginger Pineapple Pie”
I am on a role posting things we actually eat lately! Don’t worry, though, I am hoping to post a baked good soon!
This I whipped up on Saturday for lunch. I have to say I really enjoy taking care of my husband. If he’s had a busy day, I like to prepare on our meals. Plus he is a chef and is constantly cooking for other people, I like him to come home to a nice meal and stay out of the kitchen.
And Saturday he was being awesome (like usual). He had woken up early to meet someone to change our car breaks. Then he had went out to do some street ministry. He is so bold and so fully of love.
I wanted to have a nice meal for him when he came home.
And the truth is, we enjoy taking care of each other. If I had a long day of work, you better believe the roles would be reversed and he would make me a delicious meal or do the house work. We’re a team. We look out for each other.
These were easy to make and very flavorful. And very filling.
Parmesan Chicken Thighs Continue reading “Parmesan Chicken Thighs”
One of my favorite chicken recipes ever, were the Buffalo Crispy Chicken I did earlier this year (oh and butter chicken, that may be the best ever).
The trick is to use pork rinds for the coating. I think I took this idea from my father years and years ago (he is a bomb cook).
I like to mix up our eating at home sometimes, because, even though Zach and I both work in the kitchen (he as a private chef and me a a baker), we eat pretty plainly at home.
And he is such a sport of eating with me. I know if he lived by himself he would eat a lot differently. So I sometimes I really strive to make things he’ll enjoy. Granted I should work on my Italian cuisine more, but he lit up when I said I was making chicken tenders.
Gluten-Free Chicken Tenders
- 1/2 lbs. chicken, sliced into tenders
- 2 eggs
- 1 cup coconut milk
- 3 cups pork rinds, ground
- Salt and pepper to taste
- Coconut oil for cooking
Let’s Make it Happen: Continue reading “Gluten-Free Chicken Tenders”
Today we continue on with dinners that we like to eat at home.
One of my favorite dishes I’ve ever made was with a Butternut Apple Pecan Bake with Bacon Wrapped Pork (click the link for the recipe). The flavor combo is amazing!
For a few weeks I’ve had it in my mind that I wanted to use our spiralizer and make butternut ‘noodles’.
My husband is amazing. He does all the tough stuff for me. Like using the spiralizer, in this instance. He also uses the mandolin for me. I trust him more than myself.
I also decided to pair this with some diced apples. Toss in a some bacon and sausage for the top.
So delicious and yummy!
Butternut Noodles with Apples & Bacon
- 1 butternut squash
- 3 slices of bacon
- 1 Granny Smith apple
- 6 oz. ground sausage
- cooking fat for cooking: coconut oil, ghee, butter
- salt and pepper to taste
Continue reading “Butternut ‘Noodles’ with Apples & Bacon”