Crispy Sweet Potato & Spinach Gnocchi

by Veggies Don't BiteMay 22, 2015

Whether you have a family member with special dietary needs or just want to try something different check out this gluten-free, vegan and refined sugar-free recipe from the food blog, Veggies Don’t Bite. Crispy on the outside, soft and pillow-like on the inside, these gnocchi are packed with flavor and nutrients. Inspired by Fork and Beans Sweet Potato Gnocchi, this easy and delicious dish will be your next weekly staple.

Makes 70 one-inch gnocchi

Ingredients:

Gnocchi:
1 cup sweet potato
½ cup finely chopped spinach (about one cup tightly packed whole leaves)
1 ¾ cups almond meal (plus another ½ cup to dust while slicing)
¾ cup plus 2 tablespoons arrowroot powder (plus another ¼ cup to dust while slicing)
¾ teaspoon garlic powder
¾ teaspoon Himalayan pink salt

Fresh tomato sauce:
4 fresh tomatoes
3 cloves fresh garlic
½ cup white cooking wine (make sure it is vegan to make this dish fully vegan)
½ cup fresh basil

Note from the Chef: If you want to make this nut free, I tried it using sorghum flour and got a pretty good result. The taste was a little different as was the texture, but it was pretty similar to my original. You can sub kale for the spinach, or another leafy green.

Tips to prep ahead: You can make both the gnocchi and the sauce ahead of time. These keep well raw in the refrigerator overnight lightly dusted with a bit of flour to keep them from sticking. You can also freeze them in this same way and cook at a later date. If you freeze remove them and place them on the counter the morning you want to make them to allow them to defrost slowly. The sauce is easily kept in the refrigerator or frozen.

Method:

Gnocchi:
1. Clean and boil the sweet potato until just soft, a fork should go in but you don’t want it mushy. Wash and chop the spinach in a food processor.

2. Once the potato is done, take it out of the water and set aside to cool. You can also cool faster in the refrigerator or freezer. When cooled, peel the skin off the potato.

3. Using a grater or ricer, grate the potato into a bowl. Mix in the spinach. In a separate bowl, whisk together the almond meal, arrowroot, garlic powder and salt. You can make the extra flour for dusting in a separate bowl or you can make it all in one bowl. Sprinkle some on a flat surface then put the potato/spinach mixture on top. Add the rest of the mixture ½ cup at a time and mix with your hands until you get a dough that does not stick to your fingers. You want it just pliable but not sticky. Be careful not to add too much flour or it will get too doughy and gum like when cooked. Depending on how wet and cooked your potato got, you may need less or more flour mixture.

4. Once the dough is ready, separate it into 8 equal parts. Roll each part out into long snake like rolls. If they get sticky at all, sprinkle a little more flour on them. Cut each into 1 inch pieces, but depending on how big you want your gnocchi you can cut bigger or smaller.

5. For crisp on the outside, soft on the inside gnocchi, preheat oven to 325. Bake for 8-10 minutes, until just beginning to brown on top.

6. You can also boil your gnocchi the traditional way if you prefer them all soft. Bring a pot of water to a boil. Carefully drop gnocchi in and watch for them to float to the top. Once they float remove from the water with a slotted spoon.

Sauce:
1. Wash and chop tomatoes and garlic. Slice the fresh basil into small shreds.

2. Cook garlic in a sauté pan with the white wine for about 2-3 minutes, or until about half the wine evaporates. Add the fresh tomatoes and cook until they just begin to soften. Turn off stove.

3. Serve over gnocchi with a small handful of fresh basil on top.

Do you have a kiddo at home with special dietary needs? Tell us if you plan to make this vegan, gluten- and refined sugar-free dish in the Comments below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Stuffed Mushroom Grilled Cheese

by Christal Y.April 19, 2015

Ready for all the flavors of delicious stuffed mushrooms packed conveniently between two slices of bread? Whipped up in the kitchen by the food blog, Dessert for Two, this ooey gooey sandwich is not your average grilled cheese panini. Get ready to see this sandwich of healthy greens, mushrooms and melted cheese disappear into hungry tummies in no time at all.

Ingredients:
2 teaspoons oil
2 portobello mushrooms, de-stemmed and de-gilled
2 tablespoons butter, divided use
4 slices bread
¼ cup cream cheese
¼ teaspoon garlic powder
1 cup shredded melting cheese (I used gouda)
2 tablespoons Parmesan cheese
handful of baby spinach
a few sprigs parsley (optional)

Method:
1. First, rub the oil over both of portobellos. Sear them on both sides over medium-high heat in a non-stick skillet. Remove them from the skillet, let cool, and then slice thinly.

2. Next, add the butter to the skillet and toast the first side of the bread in the butter. Flip the bread slices, top two with the cream cheese (evenly divided between two slices), and sprinkle the cream cheese evenly with the garlic powder.

3. To the other two bread slices, sprinkle on the cheese, Parmesan, and spinach–evenly divided between the tough. Divide the sliced mushrooms on top. Add the parsley sprigs, if using.

4. Top the two cream cheese bread slices with the other two slices of bread and grill on both sides until golden brown. Serve immediately.

Do you have any secrets to making the perfect grilled cheese?

On top of savory treats, Dessert for Two is a sweet blog dedicated to turning those family sized dessert recipes into more petite portions. Learn to make everything from pies to frozen treats for your sweet tooth.

Crock Pot Pulled Pork Tacos

by writerredtriJanuary 30, 2015

Keep your dinner routine hassle-free with these slow cooker pulled pork tacos. Created by Leah Singer of Leah’s Thoughts (she’s also Red Tricycle’s San Diego Editor), these pulled pork tacos can be prepped in the morning and by evening they’re ready to serve. Pick up toppings like cheese, salsa, lettuce or avocado and let your kids create their own.

Ingredients:
1 – 11/2 pound pork tenderloin or shoulder
1 cup chicken stock
Juice of one orange and/or lime
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper

Method:
1. Throw that piece of meat in the crock pot and add chicken stock, juice of one orange and/or lime, garlic powder, cumin, salt and pepper.

2. Then cover the crock pot and let it cook on high for six hours. At that point, turn the heat to low and let it sit another hour. You’re basically trying to get the meat to the point where it can easily be shredded with a fork.

3. To assemble the tacos, use small corn/flour tortillas as the base, then top the meat with pico de gallo, mashed avocado and queso fresco cheese.

Will you use your slow cooker this week?

Leah Singer is a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: leahsthoughts.com.

Chicken Pot Pie Cupcakes

by Erin LemJanuary 26, 2015

Chicken pot pie takes cupcake form in this recipe from food blogger, Amy of Broke Ass Foodie. Not only is this recipe simple (hello, 5 steps!), Amy also breaks down the cost of each ingredient for the budget-minded. The result? A dozen chicken pot pie cupcakes that cost less than $6.

Total time: 30 minutes
Serves: 6

Ingredients:
1.5 cups fully cooked shredded chicken $1.62
1 (15 ounce) can condensed cream of chicken soup $1.25
1 cup frozen mixed vegetables $0.25
1 cup shredded sharp cheddar cheese $0.83
1 teaspoon Worcestershire sauce $0.02
½ teaspoon garlic powder $0.05
12 Pillsbury Grand Biscuits $1.88

Method:
1. Preheat your oven to 400 degrees F.

2. In a medium bowl, mix all ingredients with a large spoon until blended well.

3. In a muffin tin sprayed with cooking spray, form each canned biscuit to muffin cups.

4. Evenly spoon chicken mixture into each biscuit cup.

5. Bake for 12-15 minutes, or until biscuits are golden brown.

Recipe and photo courtesy of Brokeass Foodie. Check out brokeassfoodie.com for more thrifty recipes for skinny wallets.

Slow Cooker Italian Beef Sandwiches

by scott wardellDecember 15, 2014

Liz at carpéseason knows that a crock pot is a busy parent’s BFF. She shared her recipe for slow cooker Italian Beef Sandwiches that is great for any night of the week. Simply prep the meat in the slow cooker in the morning and 10-12 hours later when your clan is hungry dinner will be ready. Read on for the full ingredients and method.

Ingredients:
3.25 lbs boneless beef round (could also be called bottom round roast)
1 tsp salt
1 tsp black pepper
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp oregano
1 tsp garlic powder
1 packet dry Italian dressing seasoning
3 c water

Optional ingredients for sandwiches: soft hoagie buns, sliced onion, sliced bell pepper, marinara sauce, shredded mozzarella

Method:
1. Lightly coat the crockpot with cooking spray. Pour the water into the crockpot. Stir in the salt, pepper, basil, onion salt, parsley, oregano, garlic powder, and Italian dressing packet. Place the meat in the water mixture; cover with a lid, and turn on low for 10-12 hours. Optional: about halfway through the cooking time, flip the beef over so that both halves get some time in the water.

2. Optional step from the author: Once meat is fork tender, remove it from the crockpot and place it in a large covered bowl in the refrigerator. Pour the juice from the crockpot into a smaller bowl, cover it with a lid, and put it in the freezer for about an hour. Once the fat from the juice has solidified on the top, remove the fat with a spoon, and pour the remaining juice into the container with the beef and let sit for a few hours.

3. When ready to serve, shred beef with your fingers or a fork, and reheat beef in the juice in a covered saucepan over medium heat. It only takes about 10-15 minutes to reheat. You can also freeze the beef in its own juice in large or individual portions. If serving immediately, simply shred the beef and move to step 4.

4. To make the sandwiches pictured: Preheat oven to low broil. Line a baking sheet with parchment paper or foil and place split hoagie buns on the sheet. Sauté sliced onions and peppers in olive oil over medium heat for 3-5 minutes until just softened. Place warmed beef (with a slotted spoon to remove from juice) on split hoagie bun. Top with sautéed onions and pepper. Spoon sauce over the top, then sprinkle on mozzarella as desired. Broil on low for 2-3 minutes, just until the cheese is melted. Alternately, you can serve these beefs with just their au jus…equally fantastic and super easy!

recipe and photo courtesy of Liz at carpéseason

Food and life are seasonal. And ingredients that haven’t traveled hundreds of miles to reach your plate are much more desirable than their processed counterparts. That’s why Liz of carpéseason cooks using fresh, seasonal ingredients that bring out the flavors of each dish she prepares. Many of her dishes have a self-described “flexitarian” focus–heavy on grains and veggies, with some meat. Check out all of her delicious (and expertly photographed) dishes over at carpéseason.

Check out these other delicious crock pot recipes HERE

Spanish Glazed Chicken

by Erin LemNovember 30, 2014

While chicken breast isn’t especially known for its natural flavor, Nicole from Nibbles by Nic discovered a great way to dress up an otherwise bland piece of poultry. She seasons the chicken and then marinates it, which creates big time flavor. The best part? Most of the ingredients should already be in your pantry. Huzzah!

Ingredients:
2 tablespoon dijon mustard
2 tablespoon light agave nectar
2 tablespoon balsamic vinegar
2 tablespoon reduced-sodium soy sauce
2 tablespoon worcestershire sauce
2 cloves garlic minced
zest 1/2 lemon
zest 1/2 orange
1/2 teaspoon salt
1/2 teaspoon garlic powder
salt/peper to taste
Ground Pepper to taste
1 1/2 pounds chicken breast trimmed of fat and cut into 4 uniform pieces

Method:
1. Heat grill or grill pan to high heat.

2. Whisk first 8 ingredients together in a medium sized bowl. Season chicken with salt pepper and garlic powder.

3. Marinate spice-dusted chicken for at least 2 hours and up to 24 hours.

4. Place chicken on grill or grill pan for 3-4 minutes to cook per side depending on thickness (When you see char marks flip it)

5. Baste chicken with remaining marinade halfway through cooking time.

Chef’s Tips: Throw peppers and zucchini strips tossed with olive oil on pan for side.

Recipe and photo courtesy of Nicole from Nibbles by Nic. Hop on over to her blog for more fantastic recipe ideas and nibbles for kids.

Roasted Citrus Rosemary Chicken

by Erin LemOctober 20, 2014

You’ve shuttled your crew from school to (enter key word: soccer practice, sitter, piano lessons, or all of the above) and back home again. Before your hunger pains set in, turn to this recipe, courtesy of Lisa from Lisa’s Dinnertime Dish, that will have your fam fed in no time.

Ingredients:
1 whole chicken or 1 cut-up fryer
2 oranges
1 lemon
garlic powder
salt
pepper
olive oil
4 sprigs rosemary
1/2 cup white wine

Method:
1.Place a cast iron skillet or other baking dish in the oven and preheat to 425 degrees. If using a whole chicken, cut into 4 pieces (2 wing/breast pieces and 2 thigh/leg pieces).

2. Zest 1 orange and the lemon. Slice the other orange into 8 pieces.

3. Season chicken pieces generously with garlic powder, salt and pepper. Sprinkle chicken with orange and lemon zest.

4. Once oven is preheated, remove skillet or baking dish and drizzle with a little olive oil.Place chicken pieces in the skillet, drizzle olive oil over the chicken and top with two orange slices on each piece. Place rosemary sprigs on top of chicken. Pour wine into skillet.

5. Roast for 50-60 minutes, until skin is browned and chicken is cooked through.

6. Let rest for about 5 minutes. Serve with the pan juices.

Recipe and photo courtesy of Lisa from Lisa’s Dinnertime Dish. Check out her website for more fabulous dinner ideas by clicking here.

Mexican Lasagna

by writerredriOctober 2, 2014

One dish dinner. Music to our ears. Packed with protein, this lasagna doesn’t take long to prepare and is ready in no time. Courtney of NeighborFood says that this recipe is more of a pantry lasagna supplemented with a few fresh ingredients, so it’s a snap to serve during the week. Best of all? It won’t leave you feeling like you’ve overeaten.

Ingredients
9 lasagna noodles
15 oz. can black beans, rinsed and drained
1 1/2 c frozen or fresh corn
4 green onions, chopped
1/2 c chopped cilantro, plus more for topping
1 tsp dried oregano
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp salt
8 oz. shredded Mexican blend cheese
28 oz. can diced tomatoes, drained
Smoked Chipotle tabasco sauce (or regular hot sauce if you can’t find Chipotle)
Sour Cream (optional)

Method
1. Preheat the oven to 400 degrees.

2. You’ll need a casserole dish that’s somewhere between 9 x 9 and 9 x 13. You can use whatever size dish, just cut your noodles to fit.

3. Cook noodles according to package directions. Drain and rinse with cold water to stop cooking.

4. Meanwhile, in a medium bowl, combine black beans, frozen corn, green onions, cilantro, oregano, cumin, garlic powder, and salt.

5. Layer a small amount of tomatoes on the bottom of your baking dish (about a 1/4 of the can). Top with noodles. Layer 1/3 of the bean mixture on top of that. Spread another 1/4 of the tomatoes on top, sprinkle with hot cheese, then spread with 1/3 of the cheese. Repeat 2 more times following the same pattern (noodles, bean mixture, tomatoes, hot sauce, cheese).

6. Cover with foil. Bake in the preheated oven for 20 minutes, then uncover and bake for 5 minutes more or until cheese is nice and melty. Allow to set up for 10 minutes before serving.

7. To serve, sprinkle with cilantro and a dollop of sour cream, if desired.

Bake. Eat. Repeat. These are the words by which food blogger and photographer, Courtney lives. She combines her love for food with her passion for photography and writing to bring people together and share in communal meals. Her blog, NeighborFood captures recipes that go beyond “a few lines scribbled on a note card.” Visit her website to discover her classic standbys, sweet treats, and savory dishes that demand to be shared with friends and loved ones.

recipe originally adapted from A Couple Cooks

Tomato Marinara Sauce (No Cooking Required!)

by Veggies Don't BiteJune 12, 2014

One taste of this raw tomato marinara and you’ll rethink all doubts about raw cuisine. The flavor that these fresh ingredients come together to create will leave your taste buds dancing.

Ingredients:
1 cup sundried tomatoes (not in oil)
4 medium sweet variety tomatoes (vine ripened are good)
2 cups cherry tomatoes
2 tablespoons thyme
2 green onions
Himalayan pink salt, lemon pepper, and garlic powder to taste

Chef’s note: Any tomato varieties work here, but the sweeter they are the better the taste will be. You can substitute fresh garlic but it will have a more pungent taste.

Method:
Place all ingredients in a food processor, blender or high speed blender and mix until pureed into a sauce like consistency. Taste seasonings and add more to reach desired taste.

Have you tried your hand at raw cuisine? We think this is a fab place to start if you’ve never explored the raw movement. Tell us your thoughts below!

Crockpot Cheddar Beer Tacos

by scott wardellFebruary 8, 2013

This recipe is sure to become one of your favorites, thanks to your trusty crock pot, which makes the prep work on this dish a breeze. Should you decide that you don’t want to use beer in your recipe, you can substitute it with chicken broth for an equally delicious dish. When it comes to summertime and finger food, these tasty little tacos from Eat. Drink. Love are pretty hard to top. Enjoy!

Ingredients:
4 skinless and boneless chicken breasts
3/4 c beer (pale or amber ale)
1 tbs chili powder
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
3/4 c freshly grated cheddar cheese + more for topping (I used a sharp white cheddar)
taco shells
desired toppings

Method:
1. Place the chicken breasts into the crockpot.

2. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt and pepper.

3. Measure out 3/4 cup of the beer. Stir in about 1 1/2 tbs. of the taco seasoning with the beer. Pour the mixture over the chicken. Cover and cook on low for 7-8 hours or on high for 4 hours.

4. Remove the chicken from the crockpot and shred with a fork. Place the chicken back in with the liquid and it will absorb the liquid (about 10 minutes). You can add additional seasoning if needed.

5. Right before you are ready to serve, stir in the cheddar cheese.

6. Remove the chicken and put in a serving bowl. Make tacos with desired toppings!

recipe and photo courtesy of Stephanie at Eat. Drink. Love.

featured image courtesy of nebulux76

ML Interest Tag: garlic-powder

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