Sunday, December 29, 2013

Roasted Grapes!

Roasted grapes, which my parents and I saw mentioned on Food Network, seemed like a strange idea. "Isn't that just raisins?" But of course, they're not. Raisins are dehydrated grapes. Roasted grapes, as we discovered, are juicy flavor bombs of savory and sweet deliciousness.

I served them two ways: 1) with an aged cheese on a cracker, and 2) paired with goat cheese on a sweet potato and drizzled with raw honey. In addition, my mother topped her turkey burger with the roasted grapes, and we made plans to try them as a topping for pork chops. 

The grapes have a unique flavor, and their texture is most closely reminiscent of a homemade cranberry sauce. 

To roast:
1. Wash grapes and remove stems.
2. Coat the grapes in olive oil and toss with salt, black pepper, rosemary, and thyme. (The rosemary and thyme is probably optional depending on their intended use.)
3. Roast in a 425 degree oven for 20 minutes. 




Saturday, December 21, 2013

Brown Sugar Cookies

I originally called these "Caramel Cookies," but no actual "caramelizing" goes on in the process. However, the warm flavor of the coconut sugar (or brown sugar) makes them a darker, richer version of the traditional sugar cookie.

1-1/4 c. cake flour (Cake flour is more sifted and, in my opinion, makes much better cookies)
3/4 c. coconut sugar (I use coconut sugar as a brown sugar replacement)
1/4 t. baking soda
1/4 t. baking powder
6T butter, melted
1 egg, beaten

Mix all of the dry ingredients.

Add the wet ingredients and stir to combine.

Drop by teaspoons onto an ungreased cookie sheet.

Bake at 350 degrees for 8-12 minutes.


Sunday, December 15, 2013

Buffalo BBQ Chicken Soup

I based this recipe off of the one found here, but added buffalo wing sauce to the broth to give it a little hot-wing kick. It was quick and really easy, with very little cleanup. Plus, the soup was yummy!

2 T olive oil
1 onion, chopped
2 T minced garlic (fresh)
1 can corn with peppers (southwestern style)
2 10 oz cans chunk chicken breast, drained
2 cans chicken broth (low-sodium)
~ 1/2 c. Bob's Paleo BBQ sauce
~ 1/4 c. Heritage Fare Chicken Wing Sauce (Buffalo style)
salt + black pepper + shallot salt (Penzey's Spices)

Sauté onions. About 3/4 through sautéing, add garlic.

Add corn, stir.

Add chicken, stir (and mash up the chicken chunks).

Add chicken broth, stir.

Add sauces and seasoning, stir.

White Chicken Chili

I've been making a soup-a-week this winter, to bring for lunches all week. This soup has been my favorite so far. It's hearty and delicious.

1 onion, chopped
2 garlic cloves, minced + 1 tsp shallot salt (Penzey's Spices)
3T olive oil
3  12.5oz cans chunk chicken breast, drained
2 cans great northern beans
1  14/5 oz can chicken broth
2  4oz cans green chilis
1 can corn
salt + cumin + black pepper (to taste)
1 c. sour cream
1/2 heavy whipping cream

Saute onions in oil. Add minced garlic.

Add chicken and shallot salt. Stir to mix.

Add beans + broth + chilis + corn + seasonings (in that order). Stir to mix.

Add sour cream + whipping cream. Stir to mix.