My Whole30 Journey - Cool Veggie-Packed Gazpacho

I am often asked where I am from, or where my family is from. Its a nice way of asking why I my coloring is as dark as it is. The truth is that I am fully American, like Mayflower American. Okay, maybe not that far back, but almost! I usually appease people with an answer that will give them the information they want: I have dark skin and hair because part of my dad's family is from Spain.

Spain is responsible for some pretty awesome contributions to this world. The language, the classical guitar, some awesome artists (Dali, Picasso, etc...), the siesta, and of course the food! Spanish tapas is one of the best culinary experiences available. 

Tapas is basically a smorgasbord of small portions of different appetizers or snacks. Usually you would order a few different items and share amongst the table. The idea is that you would have more opportunity for conversation because you aren't focused on eating an entire meal, and because you are sharing everything on the table. A little sangria doesn't hurt either!

One of the things I always order at a Spanish tapas resteraunt is gazpacho. Essencially cold soup. Gazpacho can really be anything from fruit soups (Tropical Fruit Gazpacho recipe) to salsa type soups. Everything in gazpacho is always fresh and flavorful. Its really so refreshing to sip down a cup of this chilled soup.

gazpacho served with stake and fried plantains (Whole30 approved!)

This particuallar recipe has been tweeked from Ina Garten's recipe. I added some extra veggies, and some fresh cilantro (love me some cilantro), and a little kick of jalapeno. I think my additions just kick up the recipe. 

I love a good bowl of this cool Spanish soup on a hot day. It has amazing flavors, spicy and fresh, it just makes your mouth sing! Its also packed with fresh veggies so its awesomely healthy.

heck yes! make your body happy!

Unless you are on a no-vegetables diet, this will be approved! Its paleo/primal/caveman, nut, grain, gluten, sugar, sweeteners, fat, soy, egg, and dairy free, its also vegan and raw. I mean come on! Talk about healthy! Its also pretty simple to make, just toss your veggies in a food processor or blender and then let it all chill so the flavors blend. Its a pretty impressive little soup for a dinner party or just keep it all to yourself and take it to work for lunch.

Cool Veggie-Packed Gazpacho
(adapted from Ina Garten's The Barefoot Contessa Cookbook, foodnetwork.com)

• 1 hothouse cucumber, halved and seeded, but not peeled
• 1 zucchini 
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion (optional)
• 5 garlic cloves, minced
• 1 bunch cilantro
• 23 ounces V8 tomato juice (3 cups)
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper
• Optional garnishes: fresh cilantro, lime wedges, avocado

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over-process!After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Garnish as you like and serve with crusty bread, tortilla chips, or just on its own.

Prep Time: 20 minutes
Serves: 4-8 (depending on your portion sizes, I got about 8 servings)

Beef and Broccoli and Easy Pea-sy Fried Rice Recipe - Guest Post

Today's guest post comes from a very dear friend of mine, Kerri Anne. This woman is a fantastic cook and I think everyone who was in the theatre department at our college would agree that she is (almost) single-handedly responsible for our freshman (sophomore, junior, and senior) 15. She was always showing up with a pan of turtle brownies, or some kind of cookies, or just awesome food. To this day I don't have any idea how she managed to make us all that wonderful food and graduate with honors. I cannot recommend this ladies recipes highly enough. Try it out, and let us know how it  turns out for you!

Xoxo,

Coco

Hello, friends!  First off, let me say how honored I am that my bestie, Coco, has deemed me worthy to post my humble musings on the yummies (food, that is) on this amazing blog! 

Normally, my recipes are a celebration of all things comforting and delicious (damn the extra minutes on the treadmill, full speed ahead!)  However, lately, in observation of Lent, I have been abstaining from my favorite carbs (pastas, breads, rice, etc.)  In my search for Lent-approved recipes that also please my husband’s non-abstaining palette, I came across this Beef and Broccoli recipe.  It is nothing special, comes together quickly, and is composed of relatively inexpensive ingredients—and it’s actually delicious!  Fear not, if you are a carb-oholic, you’ll love the bonus Fried Rice recipe! 

So, enjoy this quick, weeknight meal… and look forward to my more indulgent recipes to come!  J Viva la Domestic360!

Kerri’s Beef and Broccoli
Adapted from Taste of Home magazine

Ingredients

• 3 tablespoons corn starch (divided)
• ½ cup water, plus 2 tablespoons water (divided)
• ½ teaspoon granulated garlic
• 1lb boneless round steak  (or the super convenient “beef for stir frying” at your local grocery)
• 2 tablespoons vegetable oil (or pecan oil)
• 4 cups fresh broccoli florets
• 1 small yellow onion, chopped
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons dark brown sugar
• 1 teaspoon ground ginger

Method
1. Cut beef into thin strips.  Discard fat.  (Unless you have purchased the “beef for stir frying,” which is already sliced for you.  In this case, do a little celebratory dance, you efficient person, you.)

2. In a bowl, combine 2 tbsp corn starch, 2 tbsp water, and garlic powder until smooth.  Add beef and toss to coat.

3. In a large, high-sided skillet, heat 1 tbsp oil (enough to cover the bottom of the pan) over medium high heat.  Stir-fry beef for about 5-6 minutes, or until it reaches your desired pinkiness.  Remove from pan and keep warm.

4. Add more oil to the pan, if needed, and scrape together any brown deliciousness.  Stir fry the broccoli and onion for about 4-5 minutes, or until tender.  I recommend covering the pan during this process—it creates a delicious broccoli sauna.

5. Return the beef to the sauna—er, pan. 

6. Combine soy sauce, brown sugar, ginger, and remaining 1 tbsp cornstarch and ½ cup water.  Whisk until smooth.  Add to the party in the pan.

7.  Cook and stir for 2 minutes, making sure everything gets covered in the yummy sauce. 

8. Serve over hot cooked rice, or over….

Easy Pea-sy Fried Rice

Ingredients

• 2-3 tablespoons butter
• ½ cup yellow onion, diced
• ½ teaspoon minced garlic
• 2-3 eggs, whisked
• 3 cups hot, cooked rice
• 1 cup frozen sweet peas, thawed
• Salt and pepper, to taste
• Soy sauce, to taste

Method

Heat butter in a skillet over medium-high heat.  Saute’ onion in butter for 3-4 minutes, or until tender. Add in minced garlic.  Saute’ for about a minute.  Scramble eggs with the onion and garlic, adding more butter if necessary.  Add peas and rice.  Stir fry with the veggies and eggs for a few minutes, until heated through.  Add salt, pepper, and soy sauce to taste.

Gingerbread House Love

Who isn't inspired by those amazing gingerbread houses? I mean have you ever seen how EPIC they can be! Unreal that they are made out of cookies. I mean some people are just overloaded with talent and creativity. I love watching those specials on the cooking channels, the creations that are outrageous.

Now, I love to bake. When I bake I try to make my cookies, cakes, pies, whatever as pretty as I can. They usually turn out somewhere between what my husband would make and a few steps below a professional bakery. I usually go for the chic and homemade look. When it comes to cookies however, my icing skills are seriously lacking.

I have never been able to figure out how to do that pipe and flood method, or really anything piped. I would love to learn, but I think its going to take more time than I have right now. One day... maybe...

Needless to say, I am always impressed with decorated cookies and therefore gingerbread houses. Eatable art. Here are some pictures of gingerbread houses that I am thoroughly impressed with.

Disney Gingerbread House, on Frog Prince Paperie

Gingerbread House, on Kalmbach Memorial Park

Falling Waters Gingerbread House, by coleypauline, on Flickr

Hogwarts, by Britta, at check out the photo tutorial!

The Burrow, By CraftSter user mezcraft, craftster.org

Biltmore Gingerbread House, by sweetashvegus, on Flickr

I really hope some of these photos have inspired you to get building! Make some awesome cookie houses and let me know how they turned out. If you need some more instructions, Nicole (a gingerbread house pro!) from Tradewind Tiaras did a great guest post on Frog Prince Paperie. Its a really great little tutorial on how to make great little gingerbread houses. Check out the post here.

Make sure to check out Gingerbread Ninja for some great Gingerbread inspiration!

XOXO,

Coco

10 Recipes to Try this Christmas!

I love to bake. 

And cook. 

And eat. 

I really love to eat. 

I mean, who doesn't, right? 

One of the best things about the holidays is all of the food. Traditional favorites, and new creations! This year I comprised a list of all the recipes I want to try. Some I have already made and they turned out wonderfully, others are on my (ever increasing) To Do list. 

Check out my list of Top Ten Recipes to Try and let me know how they turn out for you!

1. Chocolate Pie with Toasted Coconut Pie (made this for Thanksgiving, OMG good! Dark chocolate and coconut, where can you go wrong? With only 5 ingredients its a perfect little pie.)

2. Baked Hawaiian Ham and Swiss Sandwiches (these looks so good! There always seems to be tons of leftover ham at every family event, so why not make these the next day for all of those house guests?)

3. Peppermint Bark Cheesecake (apparently, this is a Cheesecake Factory knock-off recipe. I don't really go to the Cheesecake Factory ever so I wouldn't know, but I do LOVE peppermint bark and I LOVE cheesecake, so why not combine the two? Hello awesomeness!)

4. Frozen Whip Cream Shapes (how cool is this? Some people are totally brilliant. This is not a hard thing to think of, simply make whipped cream and spread it on a sheet; freeze then cut into fun shapes with cookie cutters and watch it melt in your mug of hot chocolate.)

5. Chocolate Peanut Butter Fudge (made this last week. Having never made fudge before, this recipe was super straight-forward and it turned out unbelievably delicious.)

6. Cranberry Ice Cream Pie (another from the Brown Eyed Baker, I just love her recipes. This pie looks so yummy and I think it would be a nice addition to the warm pies that are usually serves with Christmas dinner, or even better for Christmas Eve.)

7. Grasshopper Bars (I have made these before. My husband who isn't a huge sweets person is still talking about how much he likes these bars. They are perfect for this time of year because of the wonderful minty green color.)

8. Gingerdoodles/Snickersnaps (if gingersnaps and snickerdoodles had a love child these cookies would be that baby. Making them for my sister-in-law's cookie exchange.)

9. Homemade Hot Cocoa Mix (this has been on my to do list for a while. I love the idea of making my own mixes and this time of the year I seem to be drinking a ton of hot cocoa. Why not make my own mix, save money and I won't be worried about all the chemicals in the stuff in the packets. This would also make a great holiday gift.)

10. Melted Snowmen Cookies (how stinking cute are these guys?)

Wheat-Free Maple Sausage and Cheese Oatmeal Sandwiches

I love those (totally processes, fat-filled, sugary, fake, and all around unhealthy) Sausage McGriddles with cheese from McD's. For some reason the sweet from the maple syrup and the salty from the cheese mixes so well. However, I am trying to be healthier and thrifty. So, I came up with these (still fattening, but oh so yummy) Wheat-Free Maple Sausage and Cheese Oatmeal Sandwiches.

I made oatmeal for breakfast a few days ago and stuck the leftovers (there seems to always be leftover oatmeal) in the fridge. Found a blog post  about using leftover oatmeal to make pancake like fritters. I changes up the recipe and the little cakes turned out wonderfully. They are really good just on their own, but add the sausage and cheese patties and you have a breakfast fit for cool fall weather. Almost enough to make me want to live in a tiny cabin in the woods where I could sit outside, wrapped in a blanket, and watch the leaves change while drinking hot coffee and munching on these beauties.

Wheat-Free Maple Sausage and Cheese Oatmeal Sandwiches

Oatmeal Cakes

• About 3 cups leftover oatmeal (I used Irish steel cut oats) 
• Two eggs
• 1 cup gluten-free all-purpose flour (divided)
• 1/2 teaspoon vanilla
• Raisins (optional. I had cooked my oatmeal with the raisins, so they were already in with the leftovers)
• Butter for cooking

Mix everything (except the butter) together in a large bowl. Melt the butter in a skillet over medium heat. Scoop the batter into the skillet and cook until crispy and golden brown on each side. 

NOTE: Because this recipe uses leftover oatmeal, 3 cups is not an exact measurement. I am estimating that is about how much I used. To make sure you get the proportions right, add one egg at a time and 1/2 cup of flour at a time. Your mix should resemble a very lumpy (because of the oatmeal) thick pancake batter. If the egg-flour ratio isn't right the cakes will fall apart when you try to flip them. No worries though, just adjust the ratios before cooking the next cake.

Maple Sausage and Cheese Patties

• 1 lb. sausage (the kind that comes in a tube, like Jimmy Deans)
• 1 and 3/4 cup shredded sharp yellow cheddar cheese (or one brick Cracker Barrel cheese)
• 1 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 3 tablespoons pure maple syrup 

Preheat oven to 350F and spray a cookie sheet with cooking oil. Mix everything together in a large bowl, I used my hands to make sure everything came together completely. Spray a skillet with cooking oil or use a non-stick pan. Form patties with your hands and cook them over medium heat until each side is golden brown and crispy. Transfer the patties to the cookie sheet and finish cooking them in the oven for about 7-10 minutes, or just until they are cooked (no pink) all the way through.

Assemble the sandwiches by stacking a oatmeal cake and then a sausage patty and then another oatmeal cake. Serve with maple syrup hot. These are also great at room temp or cold!

If you don't care about being wheat-free then just use regular all-purpose flour.

One more thing. I hate eggs (like they turn my stomach in the worst way kind of hate), but I am sure if you like eggs these sandwiches would be great with an egg (over easy/over hard) in the middle. The sausage patties would also be awesome on an English Muffin!