Savory Dinner Crepes

These were delightful.  I was feeling like pancakes tonight, but the thought of the heaviness stopped me (even though breakfast at dinner is one of my favorite things).  So, despite being sorely tempted to use the blueberries I got on sale last week to make fluffy syrup-laden flapjacks, I opted for a lighter option.  One I could fill with something healthy.  I had some roasted vegetables leftover from last night.  I had eggs.  I had Daiya cheese.  It was a done deal.

This recipe was adapted from one I found in Living Without.  I adjusted the amounts for being a single girl living alone who does not need to eat 15 crepes for dinner.  I also made it entirely whole grain - no starches in these!

And they turned out to be fabulous.  Soft and fluffy.  Bendable.  And the ingredients are so simple and minimalist, with no sugar or salt added.  They hold together so well that I suspect (although I have not yet tried it) that these could function as wraps to be eaten on the go.  You could get creative and add herbs or spices to them.  These were my first try and I loved them plain, but hey, you should go nuts.  They're going to be your dinner, not mine - so add whatever you think will taste good.  These are a delicious way to dress up your favorite ingredients for a healthy dinner or lunch!

Savory Dinner Crepes
Makes 4 medium crepes

2 tsp. Earth Balance Buttery Spread, melted and cooled
1 egg
1/6 cup sorghum flour
1/6 cup brown rice flour
1/8 tsp. xanthan gum
1/2 cup non-dairy milk (I used Sunsational Sunflower Milk - have you tried it?  It's pretty tasty!)

Beat together the melted Earth Balance and the egg.  In a separate small bowl, mix the sorghum flour, rice flour, and xanthan gum and add to the egg mixture and beat to combine.  Add the non-dairy milk little by little, mixing to incorporate each bit before adding more.  It will be thicker than regular crepe batter, but thinner than pancake batter. 

Spray a nonstick pan with cooking spray and heat over medium-high heat.  When the pan is hot, add about 1/4 cup of batter and spread evenly around the pan, either by tilting the pan or by using a spatula.  Cook for 2 - 4 minutes or until the first side is browned, and then flip it over and cook until the other side is browned (for about another 1 - 3 minutes).  Remove to a plate to keep warm.

Fill with anything you like!  I filled one with roasted yellow squash, red peppers, onions, and mushrooms.  Then for the other, I beat one egg with 1 tsp. water and cooked it over medium-high heat spread thinly over the pan like a crepe.  I sprinkled some Daiya Vegan Cheese over it and added some salt and pepper.  Then when it was done, I folded it up into the real crepe.  They were both fantastic.

Heavenly Healthy Vanilla Blondies

Some blondies weigh you down, you know?  The fat.  The cup after cup of sugar.  But not these.  These blondies are better than that.

I could tell you what I think about them.  I could tell you how addictive they are, and how guilt-free you should feel eating them (at least relatively speaking).  I could get into my many thoughts on that subject.

But maybe it would be more compelling for you to hear a sampling of adjectives from the many people in my life who had a chance to try these:  Amazing.  Awesome.  Delicious.  Addictive.  Wonderful.  Something you definitely should make again.

I could go on, but I think you get the idea. 

These use a can of chickpeas as their base, but don't worry about it tasting beany.  It really doesn't.  I will warn you that an ever-so-slightly bitter aftertaste may linger on your tongue, but I barely noticed it, and others didn't notice it at all.  The vanilla really knocks the bean taste out of the picture in these.  I ate several warm from the oven and had to force myself to walk away.  I brought them all to work the next day just to avoid eating the rest of them all by myself.

So don't be afraid of the beans - embrace the beans.  The short story is, these are divine.  And blissful.  And light.

Heavenly Healthy Vanilla Blondies
Makes one 9x13  pan

1 can chickpeas
2 1/2 tbsp. peanut butter or Sunbutter (or you can substitute another nut butter)
2 tbsp. Marshmallow Fluff
1/4 cup applesauce
1 1/4 cup brown sugar
3 tsp. vanilla
1 egg
1/3 cup sorghum flour
1/3 cup tapioca starch
1/3 cup potato starch
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup semi-sweet chocolate chips

Combine the flours together with the baking powder, baking soda, and salt.  In a food processor, combine the rest of the ingredients and blend until very smooth.  Add the flour mixture and continue to pulse until smooth.  Stir in the chocolate chips by hand.  Spread evenly into the pan and bake at 350 F for 30 - 40 minutes or until a toothpick comes out clean.

These are fabulous right from the oven but become even more moist and lovely after sitting overnight.

Fudgy (but secretly healthy) Brownie Batter Dip

I've become ever-so-slightly obsessed with finding healthy ways to pig out on foods we all love to indulge in.  Like cookie dough, for instance.  Mmmm, cookie dough - why is it that it tastes so much better than the cookies themselves?  I've pondered the same question for brownies.  Maybe more than is normal.  There's something illicit about eating brownie batter, and at the same time, nostalgic. And, you know....sometimes unsafe.

But fear no more, because there is nothing unsafe about these.  No raw eggs.  Just raw awesomeness.  It takes mere minutes (minutes!) to throw together, and the only problem is that it might take an equally short amount of time before it's gone.

I know that this is pictured on a cracker here.  But I'll be honest with you - even though I'm calling this a dip, I know you won't judge me if I tell you that I ate most of it straight out of the bowl with a spoon.  After all, that's how brownie batter was meant to be enjoyed: unmitigated in its delicious fudginess.

Fudgy (but secretly healthy) Brownie Batter Dip

1 can black beans, drained and rinsed well
3 - 4 tbsp. cocoa powder (to your own taste)
2 tbsp. Marshmallow Fluff or Ricemellow Vegan Marshmallow Cream
2 tbsp. agave nectar
1/4 cup brown sugar (more or less to your own taste)
2 tbsp. nut butter (I used a combination of peanut butter and sunbutter)
2 tbsp. smooth applesauce
3/4 tsp. salt
2 tsp. vanilla
2 tbsp. flaxseed meal (optional)
1/3 cup semi-sweet chocolate chips

Combine everything but the chocolate chips in a food processor and blend until very smooth.  Adjust everything to your own taste.  Remove to a bowl and stir in the chocolate chips.  Keep refrigerated until ready to serve.  For best results, eat with a spoon, or serve as a dip with gluten-free graham crackers.

Tangy Vegan Chili

And just when I thought I couldn't be surprised by chili!  This is a recipe I have actually been meaning to post since a few months ago, when I first had it at a party hosted by my friends Matt and Mimi (click on their names to check out their fabulous blogs). It was an April Fool's party, and there was talk of chili, so I came with a batch of my banana cornbread muffins in tow, still warm from the oven.  Before I'd even climbed all of the stairs, I could smell the chili wafting down to me.  And if it smelled good, it tasted even better.

Matt made the chili, but says the recipe comes from his mom, Fonda Lowe.  It's a forgiving recipe, and most of the spices can be added to your own taste.  What you see below is an adaptation of what Matt did, which was based largely on the availability of ingredients in my kitchen when I made it.  It is quick and easy to throw together.  You can use any beans you want - black, white, pinto, chili.  Go to town!  The taste offers a slight departure, but one you'll be glad you took - trust me.  It's a chili that might not taste exactly like the chili you're used to.  That's because of a few less traditional - but brilliant - additional ingredients.  This chili is smoky and sweet, with a little kick and tang.

The other wonderful thing about this chili for me was that it introduced me to an ingredient I had never tried before: textured vegetable protein (Bob's Red Mill makes a gluten-free one!  I haven't checked any other brands.).  And therein lies the secret to the "meatiness" of this vegan chili.  TVP is super easy to use and expands into hearty little chunks that add an air of dense protein to the chili. 

It's seriously, seriously good.  Just try making it and not practically licking the pot clean.

Tangy Vegan Chili

1 tbsp. olive oil

1 onion, chopped finely
1 tbsp. minced garlic
1 large or 2 small green peppers, diced
2 tbsp. tomato paste + 1 1/2 cups water OR 1 can diced tomatoes (with the juice) + water to cover all ingredients
1 cup Bob's Red Mill Textured Vegetable Protein
1 tsp. cumin powder
1 - 2 tsp. chili powder (to taste)
1/4 tsp. cayenne pepper
1/2 bottle Trader Joe's Barbecue Sauce
1 can black beans, drained and rinsed well
2 - 4 tsp. liquid smoke (optional, but highly recommended) (Colgin is gluten-free!)

Salt and pepper to taste

Combine the olive oil and onion in a pot and cook over medium heat for about 4 - 5 minutes.  Add the garlic and continue to cook until the onion is translucent.  Add the green pepper, tomato paste, water, textured vegetable protein, spices, barbecue sauce, black beans, and liquid smoke and stir well.  Bring to a low boil and then reduce the heat and simmer for 15 - 30 minutes, or longer.  Basically, you should simmer it until you are happy with the way it tastes.  Add more water as needed if you're going to simmer it for a longer period of time.  It's delicious on its own or served with corn bread.

Reposted in Australia!

First, let me apologize for not posting all that much over the last few weeks - my computer broke and is (allegedly) being repaired.  But I've got a ton of awesome recipes just waiting to go up, including Healthy Brownie Batter Dip, Healthy Cookie Dough Dip, Jam Pocket Cookies, Cinnamon-Sugar Rugulach, and Soft Chickpea Wrap Pizza.  So get ready for more deliciousness in the weeks to come!

In other news, one of my recipes was featured on the blog of the Australasian Baker, the National Baking Industry Association of Australia!!  Click here to see the post.  It will also be appearing in their print magazine!  It's hard to conceive of people on the other side of the world looking at my blog and trying my recipes, but it's a huge honor to have been featured!

Cheesy Eggy Toasted Quinoa

Toasted quinoa. Where have you been all my life?

This is one of those meals that is so simple, and so quick, that you couldn't imagine it would be quite as delicious as it is. But I did not want this one to end. This was an absolutely heavenly new way to experience one of my favorite grains (I got the idea from this blog).  The slightly nutty flavor of quinoa becoming crunchy and toasted on the stovetop, with melted Daiya cheese and dried thyme, and then topped off with a runny fried egg - perfection. Simple flavors that combine into a lovely meal that is at once both light and hearty.  I would eat this for any meal, to be honest with you, but have had it mostly for dinner so far. One of my friends did make it for breakfast and loved it in the morning. So there you go - solid proof that it's delicious any time of the day.

Cheesy Eggy Toasted Quinoa
Serves one

Cooking spray
1/2 - 3/4 cup cooked quinoa
1/4 cup Daiya Vegan Cheese
1/4 - 1/2 tsp. dried thyme
1 egg
Salt and pepper to taste

Coat a nonstick skillet with cooking spray and spread the quinoa out in a single layer (or as close as possible).  Sprinkle the thyme in and toast it over medium heat, stirring only occasionally, until it starts to brown. 

Make a good-sized well in the middle of the quinoa and crack the egg into it.  Make sure it has enough room to spread out and cook evenly or the quinoa will burn before it's done!  Sprinkle the Daiya cheese over the whole thing and continue to to toast, reducing the heat slightly.  When the egg is as done as you'd like it to be and the "cheese" is melted, transfer the whole thing to a plate.  Add salt and pepper to taste, and enjoy!

Top Hat Cookie Dough Balls

I'm borderline obsessed with these cookie dough balls (as you may have noticed given how many times I've posted about them).  So a few weeks ago, a friend was over at my house, and I decided to make them with a slight twist.  I decided to give them hats.  Chocolate hats.

Now, these cookie dough balls do not need the chocolate hats in order to be delicious.  (And by the way, they're inspired by the "Fudge Baby" recipes on Chocolate-Covered Katie's blog.) They are addictive and wonderful (and relatively healthy!) totally on their own.  But....they were pretty fabulous with the chocolate ganache as a topping.  Dangerously so, in fact.  Mine weren't very nicely shaped (as you can see), but if your experience is anything like mine, they won't be around long enough for anyone to notice.

Top Hat Cookie Dough Balls

7 dates, pitted
1/3 cup cashews, lightly salted
1/3 cup oats
1/3 cup coconut flakes
2 tsp. (or more!) vanilla
Dash of salt
1 tbsp. flaxseed meal (if desired)
1 - 2 tbsp. marshmallow cream or Ricemellow vegan cream
1 - 3 tbsp. So Delicious Coconut Milk Creamer (Original flavor)
1/4 cup semi-sweet chocolate chips

For ganache topping:
1/3 cup semi-sweet chocolate chips
3 - 4 tbsp. So Delicious Coconut Milk Creamer

Combine the first 9 ingredients in a food processor and blend until smooth.  You want to be able to shape these with your hands into little balls, so if it's too runny, add some more oats, coconut, or cashews to make it thicker.

Roll the dough into balls and arrange on a plate.

In a small pan, melt the chocolate chips and So Delicious Coconut Milk Creamer together just until it forms a thick melted chocolate paste.  Spread the chocolate ganache onto the top of each ball of dough.  You can eat them right away, or chill them in the refrigerator or freezer until you're ready to serve them.  They are delicious at any temperature!

Ratio Rally: Chocolate Eclairs

When I was a senior in high school, my AP Calculus teacher would call on me to answer a question in front of the class.  "Do you know the answer, E-Claire?"  He chuckled to himself every time as if it were the first time he'd said it.  The rest of us would roll our eyes and offer half smiles.  (He was a nice man and an excellent teacher, but never seemed to tire of that joke!)

I don't think this created an aversion to eclairs specifically, but it certainly didn't fuel any desire in me to seek them out, either.  To this day, every time I hear the word, my thoughts go back immediately to that classroom.  Before I know it, other long-forgotten calculus vocabulary words like "derivative" and "integral" begin to creep back into my consciousness.

You know, it's a bit unsettling for a baked good to have such a strong association with high school math.

This month's Ratio Rally assignment was a true departure for me.  So far, we've been exploring ratios behind baked goods that are at least familiar to me - muffins, scones, pancakes, etc.  But Pate a Choux?  I can't even pronounce that. I don't have a keyboard that will type it correctly with the accents in the right places.  It makes me start to sweat a little.  

But you know what?  But even though it sounds super fancy, Pate a Choux is probably something you have eaten before. (Funnel cake, anyone?) And it is not nearly as scary as it sounds (or looks).  It's an incredibly versatile batter, and I thought for a long time about what specifically I'd like to make.  Cream puffs?  Gnocchi?  Beignets?  Fried Doughnuts?  Funnel cake?  The more I researched, the more possibilities there seemed to be.  I started to sweat a little again at the overwhelming number of options.

But in the end, I saw this month's Ratio Rally as a chance to redefine what eclairs are to me.  To let them out of the confines of calculus memories.  To deshroud them.  To bring them back to life.

And I am so glad I did.  And I'm glad that the Ratio Rally has branched out into this lesser-attempted feat of baking.  I will say that this is probably the strangest batter I've ever worked with, so if you find the same thing, you are not alone.  The ratio for Pate a Choux is 2 parts water: 1 part fat : 1 part flour : 2 parts egg. You start by boiling the water, salt, and butter together, then you add the flour to make a strangely shiny paste.  After it cools for a minute or two, you add the eggs in, which causes it to separate into a rather unappealing mess of lumpy dough and runny eggs.  It looks horribly wrong for a few minutes.  Be patient.  Somehow, after you mix it for another few minutes, it starts to shrink and come together (albeit reluctantly).  And then, before your eyes, it turns into batter.

A few lessons I learned from the trial and error this month.  Whatever you do, do NOT open the oven door while these are baking or you'll be watching them sadly deflate before your eyes.  Make the custard the day before you make the eclairs so it has enough time to set.  Try to make larger eclairs so there will be enough room in them to hold the custard. 

And the final lesson?  Enjoy.  Definitely enjoy.

For a list of all of the other fantastic Pate a Choux creations, visit The Sensitive Epicure, our host for the Ratio Rally this month.

Chocolate Eclairs with Vanilla (or Maple) Custard
Makes 8 medium eclairs

For the eclairs:
2/3 oz. white rice flour
2/3 oz. tapioca starch
2/3 oz. corn starch
2 tbsp. white sugar
4 oz. water
2 oz. (4 tbsp.) Earth Balance Buttery Sticks
1/4 tsp. salt
2 eggs

For the custard filling:

I followed a recipe I found on the Brown Eyed Baker's blog, but halved it for the number of eclairs this recipe made.  The only changes I made were to substitute So Delicious Original Unsweetened Coconut Milk for the half and half and Earth Balance Butter Sticks for the regular butter.  I also made half of mine maple-flavored by adding another 1 1/2 tsp. maple extract. Prepare the custard a day ahead of time and chill in the refrigerator until ready to use.  Cover with a sheet of saran wrap if possible to avoid it forming a pudding skin on top.


For the ganache topping:

1/2 cup semi-sweet chocolate chips or dark chocolate
2 - 4 tbsp.So Delicious Coconut Milk Creamer


Note:  Because many of you may be new to pate a choux batter, I highly recommend taking a look at The Brown Eyed Baker blog, which has a fantastic set of pictures that take you through each of these steps.


Directions for Eclairs:


Preheat the oven to 425 F.

Measure and mix the rice flour, tapioca starch, and cornstarch together in a small bowl.  In a saucepan (preferably a copper-bottom or one that distributes heat evenly), bring the water, Earth Balance, salt, and sugar to a low boil.  Turn off heat and add the flour; stir rapidly to mix together.  When it is all incorporated, return the pan to low heat and continue to stir, kind of smushing it around the pan, for another 2 - 4 minutes. It will look kind of glossy and shiny and may still have a few lumps in it. When the butter starts to separate out (it will start to coat the bottom of the pan in little beads), remove the pan from the heat.

Transfer to a mixing bowl and let cool for a few minutes.  Not too much, though, as you want it to be warm-hot, but not so hot that it scrambles the eggs. Using an electric mixer, beat the flour mixture on its own for about 1 minute, then add the eggs slowly to the mixture.

You will probably think something has gone horribly wrong at this stage. But it hasn't. The batter will look like it won't accept the eggs, and lumps of flour may remain. Keep mixing for another 3 - 5 minutes, and it should turn into a real batter.

If you want to be fancy, you can scoop all of the batter into a pastry bag or even a plain baggie and squeeze it into the shape of long eclairs. Or, you can just use a spoon to shape them.  Either way, spray a sheet of parchment paper with cooking spray and shape the dough into 8 - 10 eclairs.  Place them in the oven at 425 F and set the timer for 10 minutes.  After 10 minutes, reduce the oven temp to 350 F and continue to bake for another 20 minutes. Whatever you do, do NOT open the oven during this time!!

Remove from oven and pierce them with a knife.  Allow to cool completely.  When they are cool, fill another baggie or pastry bag with the custard you made ahead of time.  Cut a small hole in one end of the eclairs (they should have puffed enough to have created a little enclave on the inside for the custard).  Pump each one full of custard.  I filled half of these with vanilla custard, and half with maple, and they were both wonderful.  Go with your gut on that one.

To make ganache topping:

For the ganache, melt together the chocolate chips and So Delicious Coconut Milk Cream in a small saucepan or even in the microwave.  Spread evenly over the top of each cream puff.  If desired, dust with powered sugar.

These are best eaten within a day or so of being made, but will survive for up to 3 days in the fridge.

Want to see what the other creative folks in the Ratio Rally came up with? Check them out below or visit Erin at The Sensitive Epicure, who was our host for this month's wonderful Ratio Rally challenge!

Amie of The Healthy Apple | Pate Choux with Creamy Macadamia Icing
Britt of GF in the City |    Pâte à Choux

Caleigh of Gluten Free[k] | Savoury Paris-Brest

Caneel of Mama Me Gluten Free | Key Lime Cream Puffs

Charissa of Zest Bakery | Choux Shine: Koshi-an Filled Cream Puffs

Erin of The Sensitive Epicure (our host for this month's Rally!) |  Gluten-free Gougeres filled with Herbed Goat Cheese Mousse  and Churros y chocolate sin gluten

Gretchen of kumquat | Cheddar Gougères with Dates and Pine Nuts | A Danish Puff
Irvin of Eat The Love |  White Cheddar Fennel Gougères stuffed with Porcini & Shallot Goat Cheese

Jenn of Jenn Cuisine | Gruyère & Herbed Gougères

Lisa of Gluten Free Canteen | Cracked Pepper & Cheese Gougères
Meredith of Gluten Free Betty | Gluten Free Churros

Mary Fran of Frannycakes | Marillenknodel with ginger and cardamom sugar & chai cream puffs

Meaghan of The Wicked Good Vegan | Cardamom and Rose Water Cream Puffs (with Rad Whip!)

Meg of Gluten-Free Boulangerie | Chouquettes    

Pete & Kelli of No Gluten, No Problem | Almond Choux Florentines

Rachel of The Crispy Cook | Cream Puffs Filled with Coffee Cream

Robyn of Chocswirl | Gruyere & Parmesan Gougeres with Sage & Thyme    

Sea of Book of Yum | Rose Vanilla Cream Puffs and Vanilla Eclairs

Silvana of Silvana's Kitchen | Gluten-Free Spinach Gnocchi Parm

T.R.of No One Likes Crumbley Cookies | Beignets

Tara of A Baking Life | Parmesan & Black Pepper Gougères | Frangipane Puffs

Raspberry Chipotle Taco Meat

Here is an absolutely delectable spin on taco meat for the next time you're the mood to try something new.  The flavor in this is amazing - it is sweet and spicy, and the smokiness of the ground chipotle peppers adds a startling depth.  It is fabulous.  

I made it with some of my black raspberry mango jam, but really, any dark berry jam would work (especially some variation of raspberry, cranberry, blueberry or blackberry).  I didn't have any taco shells or corn tortillas, so I whipped up some garlic potato fritters and ate mine over one of those (as pictured), but I think this would be wonderful as a filling for a cheesy quesadilla or over rice.

I can't wait to eat the leftovers.  Seriously - if it sounds good to you, chances are you'll love this. 

Raspberry Chipotle Taco Meat

1 tsp. oil
1/2 white onion, diced
1/2 jalapeno, diced (optional)
1 tbsp. minced garlic
1/2 lb. ground turkey
3 tbsp. gluten-free reduced sodium soy sauce
4 tbsp. brown sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. garlic powder
1/2 tsp. minced onion
1/2 tsp. ground black pepper
1/2 tsp. mustard powder
1/2 tsp. ground chipotle pepper (or add 2 - 3 dried chipotle peppers, sliced open)
2 tbsp. dark berry jam
1/2 - 3/4 cup water


Combine all of the spices and brown sugar in a bowl and mix well.

Heat the oil in a pan and add the onion and jalapeno peppers (if you are using them).  Cook for 4 minutes or so, then add the minced garlic and continue to cook until the onions are tender.  Add the ground turkey and cook until it is done, stirring well and breaking it up into small pieces.  If desired, drain the excess fat and return to the heat.

Add the spice mixture, soy soy sauce, jam, and water and bring to a simmer.  Cover and simmer for about 10 - 15 minutes, or until it is thick (it may be a bit sticky because of the jam).  Serve immediately in tacos or quesadillas.  Store in an airtight container in the fridge.

Mexican Chipotle Pulled Chicken

I say Mexican, you say....tacos?  Burritos?  Guacamole?  Salsa and chips?  While I love all of the above, there are times when I feel a pull towards a different kind of Mexican.  One that I don't taste very often, and which is full of simple -- but powerful -- flavors.  One that normally, I would have to go to a Mexican restaurant to find.  But that can be such a pain - finding a restaurant that can prepare something gluten-free, where there's no danger of cross-contamination?  I'm sure they're out there, but honestly, it's usually easier to make your own meal from scratch.

So that's what I did.  I recently became a fan of Pati's Mexican Table, a wonderful blog featuring recipes that will seriously make you drool as you click from page to page.  I started with her recipe for Chicken Tinga and modified it a bit, but I think what I ended up with is essentially what she did.  The sauce becomes smoky and flavorful with the chipotle peppers, and I let mine simmer for so long that the flavors had time to blend together in a truly fantastic way.  Pati suggests making it one layer in a stack of ingredients that make up tostados, but I ate it for at least five dinners in a row as you see it pictured here, in a crispy garlic pepper quesadilla with some melted Daiya cheese.  But it was also good over brown rice, with tortilla chips, or even on its own.  I can't imagine guacomole would be a bad idea.  I passed the recipe on to my cousin and got a text several days later telling me how fantastic it was.  I think you'll feel the same way.




Mexican Chipotle Pulled Chicken (Adapted from Chicken Tinga from Pati's Mexican Kitchen)
Serves 4 - 5


3 chicken tenderloins or 2 small chicken breasts, boiled and shredded
2 tbsp. oil
1/2 white onion, cut into thin slivers
4 - 5 cloves garlic, minced
1 32 oz. can diced or whole tomatoes in juice (or 6 - 8 roma tomatoes, chopped)
2 small tomatillos, chopped
1/2 can mild green chilies
1 tsp. dried oregano
1/2 - 1 tsp. dried thyme
1 - 2 tsp. sea salt (to taste)
1/2 tsp. ground black pepper
Dash of cayenne pepper (if desired)
3 - 4 dried chipotle peppers, chopped into halves or thirds

Boil the chicken in salted water and then pull apart to shred.  Set aside.

In a food processor, blend the tomatoes and tomatillos until very smooth.  Set aside.

In a large pan, heat the oil.  Add the onion and cook for 4 minutes, then add the garlic and continue to saute for another 3 - 4 minutes (but be careful not to burn the garlic!).  Pour the tomato mixture in and stir in the spices and chipotle peppers.  Bring to a low boil and then reduce to simmer, covered, for about 30 - 40 minutes, or until you are happy with the flavor.

Add the shredded chicken and continue to cook over medium-low heat until it is very thick (or at least, no longer liquidy).  Remove to serve.

For pulled chicken quesadillas:

Spray a nonstick skillet with cooking spray and sprinkle garlic powder and ground pepper across the bottom.  Place a corn tortilla on the skillet and press into the spices so they stick to it.  Sprinkle some Daiya cheese (or your favorite cheese alternative) over the tortilla and cook over medium-high heat until the tortilla is nice and crisp and the cheese is melted.  Spread 1/4 - 1/3 cup of the hot pulled chicken onto one half of the tortilla and fold over.  Serve immediately with guacamole, sour cream alternative, and/or salsa, if desired.  Also delicious on its own!

Sweet and Spicy Chicken Pad Thai

I cannot remember the last time I had Pad Thai.  It's not something I ordered very often in Thai restaurants to begin with, being much more of a coconut curry fan, but there's something about obtaining a bottle of gluten-free soy sauce that makes you feel adventurous and ambitious.  All of a sudden, you crave Pad Thai for the simple reason that now, you can eat Pad Thai. 

A quick survey of my kitchen revealed that conditions were perfect for my first attempt at this dish.  I had a bottle of tamarind sauce from an international grocery shopping spree of long ago, a bag of scallions in the freezer, frozen chicken tenderloins, stir-fry rice noodles, and several cloves of garlic.  And that new bottle of soy sauce.  It was a done deal - Pad Thai was happening.

I looked up a few recipes to get a general sense of what to do and then started frying.  I make no claims that this is a remotely authentic method of preparation, but what I can say is that my kitchen quickly started to smell amazing, and what resulted lived up to the smell.  This comes together pretty quickly and is easily doubled if you're cooking for more than one.  Whether this is an old favorite or you're developing a new taste like I was, I think you'll love this recipe.

Sweet and Spicy Chicken Pad Thai
Makes 1 serving

Small handful of Stir-Fry Rice Noodles (just enough for 1 serving)
1 - 2 tsp. olive oil
1 small chicken tenderloin, chopped into small pieces (or about half of a chicken breast)
1-2 scallions
2 - 3 cloves garlic, minced
2 tsp. crushed cashews or peanuts
1 tbsp. reduced sodium gluten-free soy sauce
1 1/2 tbsp. tamarind sauce
1 tsp. sugar
1 - 2 tsp. lime juice
Ground black pepper to taste
Cayenne pepper or crushed red pepper to taste
Salt (optional - you probably won't need it because of the soy sauce)
1 egg


*If you have a wok, that will be the optimal pan to use, but a nonstick pan will work just as well.

Place the rice noodles in a bowl and pour several cups of boiling water over them.  Set the timer for 8 minutes and let them soak.  You want them to be soft but not too soft; otherwise, they'll break up in the pan when you fry them.  When they are al dente, drain them and set aside.  If you aren't going to be using them right away, you might want to cover them in the interim with a bit of cold water to keep them from sticking to each other.

In a nonstick pan or wok, heat the oil.  Add the garlic, scallions, cashews, and chicken and cook over medium heat until the chicken is cooked through.  Add the cooked noodles, soy sauce, tamarind sauce, sugar, lime juice, and spices and cook until the sauce is mostly absorbed.  Push it all to the side of the pan and crack the egg into the open space.  Quickly scramble it, keeping it on that side of the pan until done, and then mix to combine it with the rest of the ingredients.  Serve immediately topped with another squirt of lime juice and crushed cashews or peanuts.

Chocolate Blackberry Protein Bars

I'm writing this from the throes of a gluten reaction, so this post will be pretty short and sweet.  I've been meaning to post about these for a while now, though, and since I've been otherwise terrifically unproductive today, I'll feel better if I've at least been able to share the recipe with you. 

You may be wondering why I've classified a protein bar as a dessert.  But these are switch hitters.  They strike that delicate balance between being healthy and being, well, dessert-y.  But trust me, they are as delicious as they are easy to make.  You can decide for yourself just how healthy they are, but my own opinion is that the sugar from the jam and chocolate chips is more or less canceled out by the dense, protein-filled, plain chickpea flour base.  I'm convinced that it all has to do with some complex mathematical culinary equation.  Which, of course, means that you can eat way more of them under the guise of their being secretly healthy.  If my friends and I are any indication, it will just take one bite for you and your friends to be hooked.

Chocolate Blackberry Protein Bars
Makes one 8 x 8 pan

1 cup chickpea flour
1 cup water
1 tsp. salt
4 - 6 tbsp. blackberry jam
1/2 cup semi-sweet chocolate chips
2 tbsp. sugar (optional)
1/2 tsp. ground cinnamon (optional)

Preheat the oven to 425 F.  Spray a nonstick 8 x 8 pan with cooking spray.

Combine the chickpea flour, water and salt in a small bowl and mix until all clumps are gone.  Pour into the pan and spread evenly.

Sprinkle in the chocolate chips evenly over the whole pan.  Microwave the jam for 20 - 30 seconds until softened, then drizzle it over the batter.  Use a fork or knife to swirl it in evenly.  If desired, sprinkle the sugar and cinnamon evenly over the batter.

Bake at 425 F for 15 - 20 minutes, or just until slightly browned at the edges and cooked through.  Remove from the oven and let cool before serving.  Cut into pieces and store in the fridge in an airtight container for up to 3 days.  They are best if warmed slightly before eating.

Teff Stovetop Flatbread

Several weeks ago, I came across a recipe for 30-minute flatbread on the Gluten-free Cooking School's website, and I've been meaning to share my modification of it with you ever since.  I decided to experiment with making it more whole-grain with teff and sorghum flour, and because I had also been talking with a friend about her recent experiments with stovetop flatbread pizzas, opted to cook it in a skillet instead of in the oven.

It was so. good.  This had one of the best tastes I've ever had in a gluten-free bread, and the texture is amazing, with a perfect balance between the dense whole grains and the fluffy starch.  And it bends.  You know, without crumbling to pieces.  It is a very quick and easy way to put bread on the table that, well, tastes like real bread (as if that is too much to ask).  I have used this to make stovetop pizzas, as a bread to scoop up stew, and wrapped around a hot dog as a sort of bun.  You can definitely make this in the oven instead of on the stove if you want.  It's fantastic either way!

Teff Stovetop Flatbread (Adapted from this recipe from the Gluten-free Cooking School)

1/2 cup teff flour
1/2 cup sorghum flour
1/2 cup cornstarch
2 tbsp. brown sugar
2 tsp. xanthan gum
1/2 tsp. baking soda
1 tsp. salt
3/4 cup water
1 tsp. apple cider vinegar
2 tbsp. olive oil
2 eggs

Combine the dry ingredients in a small bowl and mix well.  In a separate bowl, combine the wet ingredients and mix.  Add the wet ingredients to the dry ones and mix to combine.

Spray a nonstick cooking skillet with cooking spray and put over medium heat.  To make each flatbread:  scoop out about 1/3 - 1/2 cup of dough and spread it evenly around the pan to make a flatbread.  Cover the skillet with a lid to make a sort of makeshift stovetop oven and cook for 4 - 5 minutes (until browned).  Flip, then cook for another 4 - 5 minutes or until cooked completely through.  Remove from pan.  Serve immediately if desired.

To bake in oven:  Preheat oven to 350 F.  Spray two 8x8 pans with cooking spray and divide the dough into two halves.  Spread each half of the dough evenly across the bottom of the pans.  Bake at 350 F for 15 minutes or until the edges start to pull away from the sides of the pan.  Remove from the oven and slice to serve immediately.

Store in an airtight container in the fridge for up to 4 days or in the freezer for several months.

Serving suggestions:
-Eat plain!  It's delicious.
-Top with your favorite pizza toppings and melt some Daiya cheese on top for a stovetop pizza.
-Fold in half to make a hot dog or hamburger bun.
-Fold in half to make a lavash-style wrap.
-Top with peanut butter and jelly.

Decadent Fudge Brownies

I'm not going to lie to you. These are NOT healthy brownies.  There are no black beans hidden in them to give you a protein boost; there's no banana or applesauce to replace the fat.  No cocoa powder to cut some of the calories, and no agave nectar to replace white sugar.  These are full-on chocolate fudge brownies.  If you're looking for a healthy brownie, you may want to excuse yourself and find a different recipe.

But for the rest of you, these are probably exactly what you're looking for.  They are chewy, fudgey, and dense.  They taste illicit.  And they are addictive.  I brought them to a dinner party with three friends, and we scarfed them down as if we hadn't just eaten a full meal minutes before.  We looked up at each other at one point, and one of my friends said with wide eyes, "I think I just ate four of those.  And not four small ones, either."  By that time, I think the rest of us had lost count of how many we had eaten.  That should probably tell you how fantastic these are.

I tend to like my brownies extra-fudgey and underbake them a bit to get that texture (just by a few minutes), but you can bake these a bit longer if you want to try for a more cake-y texture (although I have not tried it myself).  Either way, this is one recipe that mimics its gluten counterpart to a tee, and in my opinion, may even surpass it.  And it's appropriate for moderate to hardcore chocolate fans. 

Decadent Fudge Brownies
Makes a 9 x 13 inch pan

4 oz.(1 stick) Earth Balance Buttery Sticks, sliced into 1-inch pieces
8 oz. Trader Joe's Pound Plus 72% Chocolate
1 1/2 cups white sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup almond flour
1/8 cup sorghum flour
1/8 cup tapioca starch
1 teaspoon salt
1 cup semi-sweet chocolate chips

Optional toppings to swirl into batter:
4 tbsp. creamy peanut butter (optional)
4 tbsp. Marshmallow Fluff (optional)
4 tbsp. blackberry or raspberry jam (optional)

Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil or spray with cooking spray.

Place butter and chocolate in a heatproof bowl set over simmering water; stir frequently until chocolate and butter are melted.  Alternatively, place them in the microwave for 2 - 4 minutes, stirring frequently to break up the clumps of chocolate.  Let cool for 10 minutes (til they are about at room temperature).

Stir the sugar into the melted chocolate until combined. Stir in the eggs one at a time, until fully incorporated. Whisk in the vanilla. 

In a small bowl, combine the almond flour, sorghum flour, tapioca starch, and salt.  Gently fold the mixture into the batter.

Pour the batter into the prepared pan, and smooth top.  Sprinkle the chocolate chips over the top and pres lightly into the batter.  If you want some extra special brownies, swirl in Marshmallow Fluff, peanut butter, and/or jam with a knife.

Bake until a cake tester inserted in the middle comes out with only a few moist crumbs attached, anywhere from 35-45 minutes (I baked mine for 39 minutes or so). Start checking them after about 30 minutes to gauge how quickly they are baking so you don't overbake them.  Transfer the pan to a wire rack to cool completely.  Slice and serve once cooled.  Store in the fridge for up to 4 days or freeze; reheat before serving.  Delicious served with vanilla or peppermint ice cream.

Noodle Omelette

Has anyone perfected the amount of noodles to make for one serving?  I often add just a few too many to the pot by mistake and end up with a little container with the unused ones sitting in my fridge.  They sit there, plain, sauceless, and sadly forgotten.  Too few in number to be a full serving of pasta, but too many to throw away.

The other day, determined not to let them go to waste, I got a little experimental.  I tossed them in a bowl, added an egg, some frozen kale, and Daiya cheese.  I crossed my fingers and poured it all into a hot skillet, forming it into a pancake-like omelette.  And what resulted was pretty delicious, I have to say.  It was so simple to make and accomplished simultaneous goals of using up leftovers (thus avoiding the guilt of throwing food away) and having a meal on the table quickly (it took me all of 5 minutes from start to finish).  So if you're like me and have some leftover noodles taunting you from the fridge, give this a try!

Noodle Omelette
Makes 1

1/3 - 1/2 cup cooked brown rice noodles
1 egg
1/4 cup frozen kale or spinach
2 -3 tbsp. soy creamer
1/4 cup Daiya Vegan Cheese
Salt and Pepper

Spray a nonstick skillet with cooking spray and preheat over medium heat.  Combine all ingredients in a bowl.  Pour into the skillet and cook for 2 - 4 minutes, or until the omelette is set.  Flip it over carefully and continue to cook until the egg is cooked through.  Serve with a fresh salad or on its own.

Ratio Rally: Strawberry Banana Scones with Lemon-Almond Glaze

What do you think of when you hear the word "scones"?  I think of tea.  Proper English teas, with tiny cucumber sandwiches and fancy tiered trays of desserts and small porcelain cups.  I think of raised pinky fingers.

This month, the Gluten-free Ratio Rally took on scones.

It's hard to find a universal ratio for scones.  Michael Ruhlman doesn't lay out a ratio for them.  He gives one for biscuits, but while scones are related, they're really somewhere in their own separate domain.  You can see the family resemblance.  A similar profile; a familiar crumb.  But they have their own thing going on.  They're independent.

So this month was particularly challenging, because not only was I trying to find the right combination of flavors, but I was also trying to find the right ratio at the same time.  To complicate matters, there are different kinds of scones as well - classic scones, cream scones, drop scones....  It's almost enough to make you throw in the towel and just make a cake or cookies instead.  Almost.

I hope it goes without saying that I had my fair share of baking failures this month.  Some were too liquidy, while others were too dry.  (I realize that it's starting to sound like the scones version of Goldilocks and the Three Bears, but seriously, the consistency was really tough!)  The first batch that actually tasted good turned out to be more like a cake than a scone.  Delicious, yes.  But scones they were not.

But finally came a version that I could dust with flour and pat out into rounds.  I could cut it into pieces and move those pieces to a baking sheet without them falling apart.  And they baked up into wonderful scones which, especially when paired with the lemon-almond glaze, tasted pretty heavenly.  They were dry enough to be, well, scones and crumble apart, but moist enough to actually stay together.  The ratio of flour : liquid : egg : fat I ended up with was 2.5 : 1 : 0.5 : 1.  Kind of a strange ratio, but there it is all the same.

I think it's important to note that the strawberry flavor may not come through very strongly if you don't add the chopped strawberries to the batter.  If you don't want to add them for some reason, I'd add a bit of strawberry extract to make sure that it gets its fair share of the limelight.  Also, I did add chocolate chips to some of these to test out the flavor.  They were really good, although I sort of had the feeling that they were standing between the lemon almond glaze and my palate.  So I've included them in the recipe as optional, and depending on how much you love chocolate and strawberries together, you can take them or leave them.

These are best eaten warm.  Warm from the oven is best (does anyone out there really wait for baked goods to cool before eating them?  I'm pretty sure I'm not the only one who goes right in for a taste...right?), but at least microwaved for 10-30 seconds if you're having one from the fridge or freezer.

So here you go.  Put the kettle on - it's time for tea.

Strawberry Banana Scones with Lemon-Almond Glaze
Makes 12 medium scones

For scones:
75 g almond flour
100 g brown rice flour (plus extra for kneading/dusting)
75 g tapioca starch
50 g potato starch
45 g granulated sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp cinnamon
50 g shortening
100 g banana (1 small ripe banana), cut into pieces
100 g pureed strawberries
1 egg or Egg Replacer
1 1/2 tsp vanilla
1/2 cup finely chopped strawberries
Optional: 1/2 cup mini-chocolate chips
Optional: 2 - 4 tbsp. non-dairy milk to

For Lemon Almond Glaze:
60 - 100 g powdered sugar
1/4 tsp. almond extract (this is very strong, so use sparingly and to your own taste!)
1 tsp. vanilla
2 tsp. lemon juice
1 - 3 tsp. cold water (until you have desired consistency)

Preheat the oven to 425 F.  Line two baking sheets with parchment paper and spray with cooking spray.

In a bowl, combine the flours, sugar, baking powder, salt, and cinnamon and combine well.  Add the shortening and cut it into the flour with a pie cutter.  Add the banana pieces and cut those in the same way.

In a separate bowl, mix together the strawberry puree, egg, and vanilla.  Stir just until combined and then add in the chopped strawberries (if you want, reserve a few to place on top of the scones as they are baking).

Dust a flat surface generously with brown rice flour (this dough will be kind of sticky).  Shape the dough into a circle about 7 - 8 inches in diameter and dust generously with brown rice flour.  Using a large knife, cut it into sixths and place the pieces onto the greased baking sheets.  If desired, press a few strawberry pieces into the top of each one. Using a pastry brush, brush a light coating of the non-dairy milk onto each scone.

Bake at 425 F for 12 - 18 minutes or until firm to the touch and ever-so-lightly browned.  Remove from oven and leave on the hot baking trays for a few minutes to help them solidify more, then remove to a rack to cool.

Drizzle with the lemon almond glaze (see below) when they are completely cooled.  Store in the fridge for up to 2 days or freeze.  Warm before serving.

To make Lemon Almond Glaze:
Combine all ingredients and mix well until you have the consistency you want (you want it to be relatively thick so it stays on the scones).  Drizzle over the cooled scones.

If you like scones, you'll want to check out what everyone else came up with this month - they all look pretty fabulous to me!  For a complete list of scone creations from the other gluten-free bloggers in the Ratio Rally, visit Lauren's site, Celiac Teen. She hosted the Gluten-free Ratio Rally this month.

Amie of The Healthy Apple made Rice Crispy Scones
Britt of GF in the City made Blueberry Buttermilk Scones
Brooke of B & the Boy made Coconut scones
Caleigh of Gluten-Free[k] made Scones
Caneel of Mama Me Gluten-Free made Savory Jalapeño Cheese scones
Caroline of The G-Spot made Carrot Raisin Scones with Cinnamon Glaze
Charissa of Zest Bakery made Amaretto-Soaked Cherry and Almond Scones
Erin of the Sensitive Epicure made Millet Scones
Gretchen of Kumquat made Maple Oat Nut Scones
Irvin of Eat the Love made Savory Green Garlic Bacon Thyme Scones with White Pepper Maple Glaze
Jeanette of Jeanette’s Healthy Living made Coconut Pineapple Scones
Jenn of Jenn Cuisine made Banana Apple & Currant Scones
Karen of Cooking Gluten-Free made Oat Scones with Currants
Kate of Katealice Cookbook made Cinnamon Fruit Scones
Lauren of Celiac Teen made Multigrain Scones
Lisa of Gluten-Free Canteen made Bisconies
Lisa of With Style and Grace made Lavender Earl Grey Lemon Scones
Marla of Family Fresh Cooking made Vegan Avocado Scones
Meaghan of Wicked Good Vegan made Simple Scones with Clotted Cream and Strawberry Jam
Melanie of Mindful Food made Hazelnut Cream Scones with Blackberry Jam
Meredith of Gluten Free Betty made Cinnamon Raisin Scones
Mrs. R of Honey from Flinty Rocks made Classic Cream Scones and Almond Fig Scones
Peter and Kelli of No Gluten No Problem made Mesquite Scones
Sea of Book of Yum made Dairy-free Scones
Shauna of Gluten-Free Girl and the Chef made Currant Scones
Silvana of Silvana’s Kitchen made Pecan Streusel Scones with Cinnamon Drizzle
Tara of A Baking Life made Ginger Scones
TR of No One Likes Crumbley Cookies made Cinnamon Pecan Scones
Wendy of La Phemme Phoodie made Red Velvet Scones
Winnie of Healthy Green Kitchen made Coconut Raisin Scones

Sun-dried Tomato, Basil, and Garlic Chickpea Farinata

This is sort of the power bar of bread.  I have written about farinata before, but since then, have experimented more with different flavors, as well as the consistency and how thick to make it.  This is my favorite new version so far - it's not quite as thick and bakes up in just 15 minutes, and it's loaded with the wonderful flavors of sun-dried tomatoes, garlic, and Italian herbs.  I have used it as a pizza crust, pan-fried it with melted Daiya cheese on top, and eaten it warm from the oven.  But I also find it to be a fantastic snack to bring along with me to munch, as it's full of protein, low in fat, and totally delicious.  The best thing about this recipe is that it is totally adaptable to whatever flavors you feel like in that moment.  Just start with the 1:1 ratio of chickpea flour to water and then add whatever else your heart desires.  I have yet to try a sweet version of this bread (although that is coming soon - I am thinking about a chocolate chip and berry jam swirl?), but so far, every savory combination I've tried has been fantastic.  It's great with cumin, but this recipe is proof positive that it meshes with Italian spices and herbs as well.  So while I definitely recommend trying out this particular combination of flavors, you can just add whatever happens to sound the most delicious to you in the moment.

Sun-dried Tomato, Basil, and Garlic Chickpea Farinata
Makes a 9-inch round pan

1 cup chickpea flour
1 cup water
1/4 cup chopped sun-dried tomatoes
1 tsp. crushed oregano
1 tsp. crushed basil
1/2 tsp. garlic powder
1/4 - 1/2 tsp. ground black pepper
1 tsp. sea salt

Preheat oven to 400 F.  Spray a 9-inch round non-stick pan with cooking spray.

In a bowl, combine the chickpea flour and water and mix well to get rid of any lumps.  Add the other ingredients and mix well.  Pour into the pan and spread evenly.

Bake for 15 - 18 minutes, or just until slightly golden brown on top and the sides start to pull away from the edges of the pan.  Remove from oven and slice to serve immediately.  Store slices in the fridge for up to a week for snacking.


Serving suggestions:  
-Serve plain and warm
-Toast slices on a skillet and melt some cheese (or "cheese") on top
-Use as a base for pizza
-Slice into bars and wedges and pack for a snack on-the-go

Roasted Chicken and Potatoes with Rosemary, Garlic, and Lemon

This is a perfect example of the power of a few simple, strong flavors that come together, mingle, and become something amazing.  My kitchen smelled ridiculously good while this was baking, and the taste lived up to it.  My cousin had emailed me this recipe a while ago, and I dutifully bookmarked it.  I looked at it periodically and thought about making it.  Then I got busy and forgot about it.

But last week, when a good friend of mine was in town and I was looking for something to make for dinner, I came back to it.  I tweaked and adapted, adding a little more of this and a little less of that.  And it was so good.  It's pretty simple to throw together, and the resulting lemon-rosemary-garlic flavor is wonderful (but not too overpowering - and you can add less or more of any of those elements).  You can use boneless skinless chicken breasts like I did (because that's what I had in my freezer) or you can use bone-in chicken with the skin on, if you prefer.  This recipe will forgive you for adjusting the ingredients according to your own tastes.

It's one of those dinners that looks and tastes kind of fancy, but is really quite low-maintenance in its preparation.  Just be careful to bake it just until the chicken is a little crispy, but not for too long, lest it get too dry.  And if you have leftovers, you can sprinkle a bit more lemon juice over it before heating it up again to keep it from drying out. 

My friend told me she was drooling all the way from the driveway, as she could smell this wafting from my house as soon as she got out of her car.  So, you should totally try out this recipe and see for yourself.  Just be aware that anyone within a certain radius of your house might show up at your door, demanding a taste.

 
Roasted Chicken and Potatoes with Rosemary, Garlic, and Lemon
Makes 3 - 4 servings

6 small red potatoes, cleaned
4 small boneless chicken breasts (you can use bone-in if you prefer), cut into large chunks
2 - 3 tbsp. chopped fresh rosemary + 3 more whole sprigs (to taste)
3 - 5 cloves garlic, minced finely (to taste)
Juice of 2 lemons
1 1/2 tsp. salt
1/4 - 1/2 tsp. cayenne pepper
2 tsp. olive oil
10 oz. sliced button or portabella mushrooms

Preheat oven to 450 F.  Line a baking dish with foil.

Place the potatoes in a pot of cold water and bring to a boil.  Boil for 8 minutes (until tender) and drain.  Slice  into halves or quarters and set aside.

In a bowl, mix together the chopped rosemary, the juice of one of the lemons, garlic, salt, cayenne pepper, and olive oil.  Place the chicken pieces in the bowl and toss to coat well.  Dump the entire thing (including the juice) into a skillet and cook the chicken over medium heat for about 5 - 8 minutes, until browned on all sides.  Add the mushrooms and continue to cook for 2 - 3 more minutes.  If your skillet is big enough, add the potatoes.  If not, remove the chicken-mushroom mixture to a large bowl and toss together with the potato pieces.

Pour the entire thing into your baking dish.  Sprinkle the juice of the other lemon over the entire thing and add the remaining sprigs of rosemary, tearing off large pieces to evenly distribute it around the pan.  Bake at 450 for 20 - 25 minutes or until the chicken is nicely browned (stir it a few times to coat with the juice while baking).  Remove from oven and serve with rice, flatbread, or another vegetable side dish.

Matzoh Toffee Bark

So you've spent a week eating matzoh with anything you can think of (I have personally eaten it so far with various nut butters, tuna salad, charoset, and jam).  Maybe you've eaten more matzoh balls than you'd care to admit at this point.  Yet, somehow, seemingly impossibly....you still have matzoh leftover. 

So what to do with all that extra unleavened goodness?  Here's one very simple, easy, and quick way to turn it into something amazing.  Think of it as a Matzoh Makeover - you won't recognize it, I swear!  This toffee bark comes from a recipe that my friend Lisa used to make for us when we lived with three other roommates in college.  Lisa is an artist, which is perhaps why she has managed to turn even toffee bark production into an art form.  She knows exactly when the sugar and butter are juuuust browned enough to be done, without letting it get so browned that it burns.  She would work her magic and we would sit around the finished product, breaking piece after piece of this deliciously crunchy and sweet treat as we chatted late into the night.

While I admit the thought of burning the sugar was daunting to me as well, truly, the hardest thing about this recipe is letting it sit in your fridge long enough to get crunchy without eating it.  I think it took me 15 or 20 minutes from start to finish to make it, and 5 of those consisted of waiting while it was in the oven. And if you don't have matzoh, you can try it with your favorite gluten-free crackers instead.  Just try to use a lightly salted kind that will be as close to saltines or Ritz crackers as possible (Glutino crackers come to mind as a possible alternative, although I have not tried them in this recipe myself).

I won't lie to you.  This is really, really addictive stuff.  It has a wonderful sweet and slightly salty flavor (although I almost am tempted to add a bit of extra salt if I make it again since my matzohs were unsalted.  Chocolate + salt = heaven.).  The matzoh I used is thinner than most saltines - which is what the original recipe calls for - but it still worked really well in this recipe.  It gives it that lovely crunch you want it to have.  If you're feeling like it, drizzle some peanut butter onto the hot sugar and crackers before spreading the chocolate on.  That may be taking it a step too far for some people.  But for peanut butter fiends (we know who we are), it will make this even more of a treat.

Go ahead.  Indulge.  Breathe some life (and, um, butter and sugar) into that leftover matzoh.

Matzoh Toffee Bark
Makes an 8 x 8 tray of toffee bark

2 matzohs, broken into smaller pieces OR your favorite lightly salted gluten-free crackers (the best ones for this recipe will have the texture and taste of Ritz or saltine crackers--but gluten-free)
1/2 cup Earth Balance Buttery Spread (1 stick)
1/2 cup brown sugar
1/2 bag semi-sweet chocolate chips (I used Trader Joe's brand)
Handful of sprinkles (Let's Do....Organic sprinkles are gluten-free!) or chopped nuts (optional)
Sea sal to taste (for sprinkling on top)
Optional: 2 - 4 tbsp. slightly melted peanut butter

Preheat the oven to 375 F.  Line an 8 x 8 pan with a sheet of parchment paper.

Break the matzohs into pieces and spread them evenly over the wax paper.

In a small pan, melt the butter and sugar together over medium heat.  Bring to a boil, then continue to boil for exactly 5 minutes.  Pour over the matzoh in the pan, spreading it evenly.  Place in the oven for 5 - 7 minutes, but watch it very carefully.  It should be bubbling and just barely brown around the edges when you take it out.  If you leave it in longer - even a few minutes longer - it might burn.  I left mine in the oven for exactly 5 minutes and 30 seconds.

Immediately upon removing it from the oven, spread the chocolate chips evenly over the hot mixture.  (If you're adding peanut butter, drizzle that on first and spread it around.)  If the chocolate chips don't melt right away, place the pan back in the oven for 30 seconds or so until you can spread them.  Spread them out evenly to form a thick layer of chocolate over the whole thing, and then sprinkle the sprinkles or mixed nuts evenly on top (if you are using them).  Let cool for a bit, but before it's totally cooled, sprinkle sea salt over the top (to your own taste) and then place in the fridge for several hours to chill.  Once it's chilled, flip it out of the pan and peel the wax paper off and break it into smaller pieces.  Store in an airtight container in the fridge for as long as they last!  You can also freeze them if you want to keep them for longer.