All posts tagged: recipe

4 reasons to love chia seeds, plus my favorite chia recipe

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Last weekend, my niece and mom asked me about chia seed. They knew it was something healthy to eat, but they weren’t sure why, or how to use it. Fortunately, when I worked at Delicious Living we answered this question, complete with recipes. Here’s a roundup of chia information from DL, plus my favorite chia seed recipe. Chia seeds are easy to use. Unlike flaxseed, you don’t have to grind chia to reap its benefits, and it’s incredibly versatile in recipes. Chia seeds are full of nutrients. Gram for gram, chia contains more fiber than flaxseed and more calcium than milk, as well as significant protein, potassium, and plant-based omega-3s. Chia seeds last a looong time. In the refrigerator, they’ll keep for up to two years. Chia has its own day. March 23 is National Chia Day — who knew? I love this chia infographic made in partnership with the fabulous Mamma Chia, maker of USDA certified organic chia drinks and bars. My favorite recipe with chia seeds takes just a few minutes to put together, and then it sets …

Christmas recipe fix: Raisin Mumbles cookie bars

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Last week, a dear friend of mine sent me a blurry photo and recipe with this hilarious comment: “This recipe is my Christmas recipe nightmare! A favorite of my husband and youngest son but a living mess to make EVERY SINGLE YEAR. My son and my sister-in-law made it this year and this is the debacle. Burned on the edges, underdone in the middle, left the oven a smoking mess, and the dog had a go at it as well. This recipe is very old—handed down from Grandma Betty. It certainly could stand some updating!” She added: “And it’s too many cookie bars! No one can eat an 11 x 15 pan of raisin mumbles!!” (To which I replied, genuinely, “Oh, it’s supposed to be bars?!”) I’ve often said that I love to cook but I don’t really love to bake—baking typically requires precision, not my forte. But cookie bars seemed doable … and  the challenge enticed me. Here’s what happened. Skip to the finished and delicious recipe below! I started by cutting the recipe roughly in half—and …

Homemade chicken stock

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Now that you’ve made Perfect Roast Chicken, you’ve got a picked-clean chicken carcass. Don’t throw it out; make your own chicken stock! It’s incredibly easy (and gluten free), saves money, and tastes way better than store-bought broth. If you don’t have time to make stock right away, just toss the carcass and giblets in a zip-top bag and refrigerate the whole thing for a day or two (or freeze) until you’re ready. Ingredients: 1 chicken carcass (plus raw giblets if you have them) Optional but really good: A couple of onion wedges, a couple of celery stalks with leafy tops, and/or a couple of carrots, cut into large chunks 5-6 whole peppercorns 1 dried bay leaf Directions: Place the chicken carcass, plus giblets if you have them, in a pot. If possible, add a few vegetable chunks (including celery stalk leaves, which have a ton of flavor). Toss in a few peppercorns, too, and maybe a dried bay leaf. Add enough water to cover—depending on the size of your pot, that’ll be around 8-12 cups. Bring the pot to …

Roast chicken recipe: gluten-free, paleo, and perfect every time

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Perfect Roast Chicken with Caramelized Carrots People often ask me if I have a favorite dish to cook. This is certainly a top-5 contender. The secret, I’ve found, is the high heat (425 degrees) and the timing. If you calculate accurately—15 minutes per pound plus 15 minutes, exactly—you’ll be rewarded with a moist but cooked-through chicken with nice crisp skin. I’ve roasted a lot of chickens over the years, and this is the only method that works every single time. A few more notes: The caramelized carrots are a delicious addition, but if you don’t have carrots, use a small metal roasting rack to lift the chicken off the pan a bit; or if you have neither, skip it. It’ll still cook just fine. If you also want baked potatoes (and who wouldn’t?), put them in the oven at the same time as the chicken. The high temperature isn’t optimal for baked potatoes—the skins get a bit tough—but it’ll work. Or try cubed potatoes: Place in a separate pan coated with cooking spray or olive oil, toss with more olive oil and …

Chicken Oregano recipe: simple, healthy, gluten-free, paleo

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This year I’m embarking on a plan to record my simplest, most frequently made, gluten-free, and usually paleo recipes. First up: Chicken Oregano Serves 2-3 This is a great weeknight dish that’s easily doubled to feed more people. I originally got this recipe (like so many) from my mother-in-law, a classic and talented homemaker. I’ve since modified it a bit to reduce the oil and add more garlic salt and oregano. Remember to always wash your hands after touching raw chicken and before touching anything else. Oh, and there’s no need to wash and pat dry chicken or any other meat before prepping it; in fact the USDA recommends against it because it actually increases the risk of spreading bacteria. Cooking, not washing, will kill any potential pathogens. After cooking, use the extra pan drippings to drizzle in a baked potato or over cooked brown rice; you won’t need butter! Ingredients: 1/4 cup olive oil (extra-virgin or regular) 2 tablespoons lemon juice (preferably freshly squeezed but bottled will work; I use Santa Cruz Organic) 1/2-1 teaspoon garlic salt (0r garlic …

Why I simply had to make this gluten-free orange cake

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I am the first to admit that I am not a happy baker. Baking is too precise. All that measuring just so. Plus I don’t really like cake; I’m a fruit-pie girl. And don’t get me started on trying to figure out high-altitude adjustments. (Boulder stands at 5,300 feet above sea level — enough to make muffins cry.) But when I saw this January 2015 cover of Sunset magazine, I felt an irresistible urge. I had to make this Corn Flour and Orange Blossom Chiffon Cake. My “you’re not a baker” voice tried to talk me out of it. “Are you crazy? It’ll never work.