Artichoke Lemon Pesto Chicken with Cauliflower Rice

Artichoke Lemon Pesto Chicken with Cauliflower Rice

 

This is a straight-up delicious, easy chicken recipe that just happens to also be dairy-free, gluten and grain-free. It is also shamelessly adapted from PaleOMG’s original artichoke pesto “pasta” recipe, which used spaghetti squash. I made that recipe about 7 times, with only a few minor tweaks (all basil instead of combined with parsley, omitting the broth, and so on).  Then, one terrible day, I couldn’t find spaghetti squash – and decided to try it over cauliflower rice instead. And lo, I love it just as much as the spaghetti squash version.

That’s all there is to it. Delicious.  Incredibly good for you. Try it. …

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Quinoa Arancini with Easy Aioli

Quinoa Rice Balls

Think arancini, only with quinoa.

This easy, nutrient-dense dish was inspired by leftovers. Looking at a simple dish of leftover quinoa, I suddenly remembered how easy it was to use leftover rice to make arancini. Lo, a dish was born: Quinoa Arancini. Or should it be Arancinoa? Quinoacini?

Regardless, it works equally well as a side dish, as an appetizer, or as a food to stand in the kitchen eating straight out of the baking dish whilst you ponder which dip is your favorite. (Ask me how I know.)I made it with grain-free flours, and I love the resulting nuttiness of the flavors, but you could easily adapt it to use any flour you like. Oh, and note that I’ve written this with quinoa from scratch just in case you don’t happen to have any ready to go, but if you do, then just use about 1 1/2 to 2 cups of the quinoa.

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Savory, Steel-Cut Summer Porridge with Bacon, Sharp Cheddar, Fresh Tomatoes and Chives

If you’ve never tried a savory oatmeal before, this one, with bacon, cheddar, tomatoes and chives, is the place to start.

Steel-Cut Summer Porridge with Bacon, Sharp Cheddar, Fresh Tomatoes and Chives

Steel-Cut Summer Porridge with Bacon, Sharp Cheddar, Fresh Tomatoes and Chives

I’m blessed to live just a few miles from the actual, bona-fide Bob’s Red Mill store, though I was a fan long before I moved to Portland, thanks to their many excellent gluten-free products.When I heard about their upcoming oatmeal contest, the annual Spar for the Spurtle (whereby they select a representative to enter the Golden Spurtle World Porridge Making Championship  in Scotland), I had to at least give it a shot!

Alas, I did not make the finals-  but the results were so tasty I had to share it here anyway. My inspiration came from Southern grits, which were introduced to me by my friend Kimberly. Her Portland food cart, Blues City Biscuits, grows in popularity by the day, and for good reason! While her specialty is creative Southern biscuit combinations, she also serves up other classic fare from the Delta – like shrimp & grits. It was this savory comfort of this dish, completely a new experience for me, that motivated my entry….

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Sesame Street Shindig

We must interrupt our regularly scheduled Meatless Monday offering to share with you our weekend collaboration: The second birthday of Lily! Lily (Anne’s daughter and Donna’s granddaughter) has become an ardent fan of Elmo, also known in this household as The Red Menace, and we decided to thrill her with a Sesame-themed party – our favorite part being, of course, the food! We worked with quite a few food blog recipes to make the theme food, and have to share the love here.  …

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Green Cabbage with Cucumber and Caraway

I received this entreaty from reader and friend Danielle:

I went hunting on fab frugal for cabbage recipes. At 59 cents per pound green cabbage is the cheapest produce going at the grocery store and yet nothing on the site? What’s up with that? I already know how to do red- so don’t re-direct me there. I am still suffering post traumatic stress from Cabbage and Potatoes with Polish Sausage Night when I was a kid. So- no boiling, please! Any ideas?

Danielle makes a fine point, as we do have a lovely braised RED cabbage recipe but nothing green. Cabbage really is a fantastic frugal produce choice, as well as being chock full o’ vitamins, fiber and important minerals.

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Secret Ingredient Flourless Brownies

Black Bean Brownies

Yes, they really are full of beans.

Astonish your family with this recipe! Have them try to guess the secret ingredient – I promise it will take them quite a while, if they ever get it at all. Just looking at the picture, can YOU guess what it is?

I had the pleasure of trying a version of these at a friend’s house last week, and of course couldn’t wait to share it with you here. It’s perfect for gluten-free folks, or for those simply looking to decrease the starch and increase the healthy, fibrous protein in their diets. I haven’t tried making it with a sugar substitute yet, but if you did, it would be a PERFECT low-carb dessert (omitting the chocolate chips, perhaps substituting some pecans or walnuts). Like, award-winning, I daresay. I’m going to have to try this soon, actually – I’ll report back! Have you guessed yet? Okay, without further ado, I present . . . BLACK BEAN BROWNIES.

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Mardi Gras Gluten Free Gumbo

Gluten Free GumboI am a Rocky Mountain girl, so have never ventured much into Cajun cuisine. But, what the heck – it’s Fat Tuesday, the first day of Mardi Gras! I decided to look to one of my favorite chef/food megastars, John Besh, for inspiration and a basic know-how and I set out to make gumbo for the first time in my life.

In honor of the festive season, I bought myself a cookbook. (( Isn’t this what all foodies do to celebrate?))  Anyway, if you haven’t seen it – check out this work-of-art cookbook/journal of cajun culture and cuisine: “My New Orleans: The Cookbook.” I couldn’t put it down and read it just like a lonely housewife reading a romance novel! Highly recommend it for your Mardi Gras splurge! I followed Chef Besh’s methods but changed the ingredients up a bit, of course – I’m a food blogger!

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Thanksgiving Fig Tart from Top Chef

A bit of a departure from our usual Fab Frugal Friday tips and tricks, but enough people have requested this recipe from our Thanksgiving post that I thought I’d write it out; I haven’t found it anywhere online, only in the awesome Top Chef Cookbook. By the way, if Santa Claus is reading this, they actually have a brand-new sequel: the Top Chef Quickfire Book! I have been very good this year. …

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Fall Flavor Fest: Moroccan Stuffed Acorn Squash

I literally bought some pomegranates on impulse the other day as I was stocking up on squash from the glorious display at Wegman’s. I had no specific plans for them, but decided I wanted to experiment with adding them into a savory dish – preferably one involving one of the squashes I just procured (I’m gripped by something of a fixation at the moment).

As it turns out, they’re a wonderful accompaniment in this stuffed squash recipe, like juicy little jewels, adding tart little bursts of flavor that pairs nicely with the mellow, sweet spice of the stuffing….

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