I've been slackin' mac & cheese!

Things have been pretty hectic & I have not had much time to post any of my delicious creations. Last night, I got home late from work. I was SO tempted to order out but since I had spent a pretty penny on groceries this past week, I forced myself to whip something up. The weather has been getting cooler in NYC & I thought some lightened up mac & cheese would do the trick!

Baked Figgy Mac & Cheese 

nom nom nom

Ingredients:
1 cup sharp cheddar (cubed)
2 slices muenster cheese (or whatever cheese you please!)
2 tbsp flour
1/2 onion chopped 
1/2 cup GF bread crumbs
1 box of GF pasta (elbows or shells)
1 egg-beaten 
2 cups 1% milk
3 tbsp butter
1 tbsp mustard 
S&P
Cinnamon or Nutmeg
Paprika
CRP-Crushed Red Pepper [baby]

Optional Additions
1 package of frozen spinach, thawed & drained
1 zucchini-chopped 
1/4 cup dried figs-chopped [salty, sweet :) ]

Directions
1- Boil salted water & cook pasta to al-dente
2- While pasta is cooking, in a small pot on medium heat saute onion, butter, mustard, & flour
3- Once onions are translucent, add the milk, paprika and S&P to taste & stir
4- Slowly add beaten egg while whisking
5- Slowly stir in 3/4 cup of cheese, 1/4 cup at a time [the cheese will melt quickly]
6. Combine [zucchini, fig & spinach], al dente pasta, & cheese mixture into casserole dish
7- Mix all ingredients together
8- Top with GF breadcrumbs & CRP
9- Cook in oven at 350 for approx. 35 minutes until bubbly

*recipe generously adapted from Alton Brown's Mac & Cheese Recipe 

Fall-Apart Pork Tenderloin

Growing up in a Jewish household we never really ate pork growing up except for the occasional ham sandwich. But since I began dating my Italian boyfriend a few years ago, he's slowly introduced me to the deliciousness & appeal of all pork products. I am not a huge chicken lover myself-so this has been a welcome ingredient in my kitchen!

This recipe came about after being sick for a couple of days. I knew I needed to make something for dinner but wanted to make it easy on myself. I am shocked at how tender & delicious this pork turned out!

How gorgeous are these colorful carrots from Trader Joes?
No judgment on my ancient crock pot!

Ingredients:
1 3-4 lb. pork loin
1 tbsp of salt
1 tbsp of pepper
1/2 tbsp of crushed red pepper
1/4 cup of balsamic vinegar
1 1/2 cups of chicken stock
1 onion, chopped
3 carrots, chopped
2 white potatoes, cubed
2 sweet potatoes, cubed
Sprinkle of cinnamon
3 tbsp of honey

Directions:
Place all ingredients in the crock pot. Pork loin should be submerged or half submerged (floating) in cooking liquid. Place crock pot on low for 6-9 hours or 3-4 hours on high.
Remove pork from the crockpot & shred on a cutting board. Place shredded pork back in crockpot w/ liquid in order to let it soak up all the yummy juices.

Serve over rice or polenta. Or with more veggies

*Leftovers can be used to make tacos, pulled pork sandwiches, or enchiladas?! The possibilities are endless!

Cheesy Enchilada Bake

This chicken enchilada bake is easy to make, layer-layer-layer, is low-fat, gluten free & super-cheesy delicious!

Ingredients:
1 red pepper, 1 green pepper, diced
1 red onion, diced
1 tomato, diced 
1 package shredded taco cheese
1 can black or red beans
Bunch of cilantro
1 can of chipotle adobo sauce [or homemade Saucey]
2 chicken breasts, boiled & shredded 
10-12 corn tortillas

Tortilla party

First layer!

Directions
1. Pre-heat oven to 350 degrees
2. Place corn tortillas on rack for 5-6 minutes [flipping sides in between] to crisp them up
3. Cut tortillas in half, ladle sauce at bottom of casserole dish, layer tortillas on top
4. Next layer: beans, peppers, cilantro, onion, chicken
5. Top with a generous amount of shredded cheese
6. Continue layers-2-3 more times
7. Last layer-top with more cheese & remainder of sauce
8. Bake in oven 25-30 minutes covered in aluminum foil
9. Remove foil & bake for an additional 10 minutes.

My sous-chef gives this recipe two-thumbs up

¡buen provecho!

GF Coconut Crusted Cottage Cheese Cake

God knows we all love us some cheesecake. I have been thinking about attempting a gluten free crust and had a large container of cottage cheese begging to be used, so I got to work. 

Ingredients for crust 
1 cup dates
1/4 cup oats
1/2 cup shredded coconut
Small pat of butter

Pie crust out of the Vitamix

Directions
Preheat Oven 350 degrees
Blend dates in a high-powered blender (I used my Vitamix) until they form a dough-ball shape
Remove dates from blender
Blend oats, coconut & butter
Slowly add dates small pieces at a time until pie crust dough forms 
Roll out dough on counter with a small amount of gluten free flour
Pat out dough into a pie-pan 

Ingredients for cheesecake filling
2 cups 1% cottage cheese
1/4 cup sugar (I used coconut sugar-hence the brown color)
1 tbsp. lemon juice
1 tbsp. vanilla
2 eggs
3 tbsp all-purpose flour 
1/4 tsp. salt
1 tsp. cinnamon
Optional: 1 tsp coffee grinds 

Directions
Blend cottage cheese, eggs, flour, lemon juice, vanilla, sugar & salt until smooth
Pour into prepared crust
Bake in oven and bake at 350 degrees for 60 minutes or until filling is firm
Allow to cool completely 
Enjoy!

Ready for the oven!

Just had a small sliver... WOW that came out better than I expected

mm mmm good Pumpkin Chili

Its pumpkin season. Over the weekend, I bought a few cans of pumpkin & have been excited to get started using them. When we hear the word pumpkin we often think of sweets, lattes, and pies but pumpkin is a great ingredient to be used in savory dishes. 

7 reasons to eat pumpkin year round [source Huffington Post]
1. Pumpkin keep eyesight sharp
2. Pumpkins aid in weight loss
3. Pumpkin seeds are heart healthy & can boost your mind
4. Pumpkins may reduce cancer risk
5. Pumpkins protect your skin
6. Pumpkins can help after a hard workout
7. Pumpkins can boost your immune system

Let's get pumpkin-y, shall we?

Ingredients
1/2 butternut squash, roasted & cubed
1 onion, chopped
4 garlic cloves, sliced thin
1 green pepper
1 cup chicken stock
1 8 oz can diced tomatoes
8 oz. of lean chop meat, 90%, 20% [or chopped turkey]
1 can cannellinni beans
1 can unsweetened pumpkin 
1 tbsp. cumin
1 tbsp salt
1 tsp cinnamon
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp hot sauce 
Pepper to taste

Directions
1. Sweat pot with olive oil, garlic & onion
2. Add chop meat until browned
3. Add peppers
4. Add butternut squash & spices
5. Add canned tomato & chicken stock & simmer for approx. 45 minutes 
[Option to cook in slow cooker on Auto-4-5 hours]

Aunt Suzy's Favorite Apple Crisp

When you don’t have time to roll out the dough for an apple pie, an easy apple crisp is the next best thing. Another childhood Fall Favorite.

Ingredients:
4-5 firm apples, cored and sliced, peeling optional (I love Honey crisp or Empire)
3/4 cup GF all-purpose flour (I love Bob's Red Mill Brands)
2/3 cup packed brown sugar
1 tsp. ground cinnamon
1/8 tsp salt
1 stick butter, unsalted, cut into 1/2 inch pieces
1/2 cup oats (rolled or unrolled-instant or not-it doesn't matter)

Add ons:
Raisins & walnuts option

Directions
Pre-heat oven to 375
In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt
Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs
Cover and place in the refrigerator to chill while you prepare the apple filling
Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total
Transfer the apple slices to an un-greased 8-inch-square baking dish and spread them out evenly
Drizzle up to 1/4 cup of water over the apples—using less if if the apples are particularly juicy
Scatter crisp topping evenly on top but do not press down
Bake until crisp topping is brown and apples are bubbly and soft

Top with whipped cream or vanilla ice cream :)
enjoy!

Easy-Peasy Zucchini Bake

It's been a while since I posted! Work has been crazy busy. Today I am sharing with you a recipe that mom used to make all the time growing up. She would use Bisquick as her flour base. I decided to adapt the recipe using GF Flour instead :)

Ingredients:
1 cup gluten free all-purpose flour
3 cup of green or yellow zucchini, unpeeled 
1/2 cup onion, chopped
1/4 cup diced tomatoes
1/4 cup parm. reggiano
1/4 cup shredded mozzarella 
4 eggs or 1/2 cup liquid egg whites
Handful dried parsley & oregano
1/2 cup vegetable oil 
1/2 tsp. salt

Directions:
Combined all ingredients into a greased 8" square baking pan or a pie dish. Bake at 350 degrees for 45 minutes or until the top is golden brown.

 Enjoy as a side dish with any meal, (my little secret, I like to eat it for breakfast :) )