that's forking good

adventures in a culinary neophyte's kitchen

Posts Tagged ‘gluten-free’

paleo mocha chocolate chip cookies

Posted by culinaryneophyte on December 10, 2014

paleo mocha chocolate chip cookiesFor the last few years, I’ve been participating in a cookie exchange with the same group of girls — past and present soccer teammates who have become good friends. And while I love catching up with them, I have to admit, it’s become a biz (yeah, that’s short for biznatch) coming up with a new recipe each year to top the previous year’s cookie.

This year, I went with the cookies I made for my fantasy football draft a few years back. In searching for an idea, though, I realized I don’t have all that many cookie recipes on here, so here’s a new one — paleo mocha chocolate chip cookies.

Now, they’re gluten free and made with natural ingredients, but they are still cookies. Please don’t think you can eat 100 and be chiseled. (Challenge accepted!)

From Paleo Spirit
♦2 1/3 c. almond meal/flour
♦1/2 c. cocoa powder
♦1/2 tsp. sea salt.
♦1/2 tsp. baking soda
♦2 tsp. instant espresso powder
♦1 tbs. vanilla extract
♦1/2 c. coconut oil, melted
♦1/2 c. coconut nectar
♦3/4 dark chocolate chips (I used Enjoy Life)

Combine all dry ingredients in a bowl. Combine wet ingredients in a separate bowl. Mix wet ingredients into dry ingredients. Add in chocolate chips. Form dough into 1/2-inch balls and place on parchment paper. Press each ball down to form a disc. (They do not flatten on their own.) Bake at 350 degrees for 10 minutes.

Total time? 20 minutes prep and bake.
Cost? $9.98 almond meal, $7.99 coconut oil, $2.99 chocolate chips, $7.49 coconut nectar
Overall success relative to expectations? 10 out 10. Whenever something is labeled #paleo or “clean” or whatever, people assume it won’t be as tasty as the “real” thing. (Funny to put that in quotation marks when it actually means real, but is referring to what everyone has come to accept as real… which is fake. How meta.) These are legitimately good. I brought them to a tailgate, and no one could tell they were “caveman cookies.” This recipe is very simple and the mix goes a long way, but the ingredients are on the pricier side. If you aren’t on a strict paleo diet, it may not be worth the investment; but if you are or you don’t care about budget, see what you think.

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seasonal sucker

Posted by culinaryneophyte on January 19, 2014

so delicious pumpkin

One of the things I pride myself on is my grocery shopping proficiency. I make lists, plan a route, study the circulars… I’m basically a supermarket Rain Man. Avocados are on sale this week. Yeah, definitely four for $5. Uh oh, long line at checkout. I militantly stick to my list, steadfast in my in pursuit of savings and abbreviated supermarket visits. But sometimes — just sometimes — I cross paths with a seasonal or novelty item packaged or marketed in such a way that I cannot say no.

Enter SO Delicious‘ pumpkin spice coconut milk. Hooooly wow.

I was sucked in during the holidays when I spied a long line of bright cartons on the end cap at ShopRite: Mint Chocolate, Egg Nog and Pumpkin Spice. All dairy- and gluten-free, and good enough to drink straight from the carton with the fridge door ajar, telling yourself that it’s probably not the best idea to drink the entire quart in one shot, but doing it anyway. (Don’t judge me.) The former two flavors seem to have petered off as Christmas fades into the rearview, but Pumpkin Spice remains and sometimes its sweet, creamy goodness is just too much to pass up, even if it’s not on my list.

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pesto change-o!

Posted by culinaryneophyte on September 3, 2013

pesto tuna tomato

Quickly snapped substandard lunchtime photo. Didn’t need judgment from co-workers.

Despite being fairly busy in the kitchen, I’ve been lax on the posting. I won’t make excuses; I’ll just shut up and post something good for you to make: pesto tuna-stuffed tomatoes.

This was the brainchild of weeknight leftovers and a bread detoxification. I whipped up some homemade pesto to make pesto chicken wings (recipe to come), and when I had 1/4 cup left over, I started searching for uses. ‘Pesto and… tomato goes well together — yeah!’ It just so happened I decided to throw out all the bread products in my house at the same time, and was looking for creative ways to eat enjoy my meals sans the “evil” bread. If I can’t use bread or crackers as a vehicle for the tuna, maybe I can use a tomato? Lo and behold — it worked! And I didn’t miss the bread too much…

♦2 c. basil leaves
1/3 c. pine nuts (or almonds if you prefer)
1 clove garlic
1/2 tsp. salt
1/2 tsp. black pepper
1/3 c. EVOO
1 can tuna
2-3 tomatoes

Combine all dry ingredients in food processor. (I used an immersion blender.)  Slowly add olive oil to achieve desired consistency. Add to dry tuna (no mayo needed!). Carefully slice a cone shape out of top of tomato, angling knife so you’ll be able to scoop out top and leave hollow to hold tuna. Fill with tuna. Slice and enjoy!

Calories? The pesto recipe will yield way more than you need. For one serving, I used half a can of tuna (45 calories), one large tomato (33 calories) and 1/10 of the pesto yield (90 calories).
Total time? 10 minute for pesto, 5 minutes prep for meal.
Cost? $1 tomatoes, $1 tuna, $6.99 pine nuts (won’t use entire jar – store in fridge!), $2.99 basil
Overall success relative to expectations? 8 out of 10. If you’re a bread fiend, this isn’t going to satisfy you’re craving, but if you’re weaning yourself off stuff, then this is a good alternative. You don’t need to add any mayo to the tuna — just the pesto — so you save calories there, and even though that alone isn’t as dry as you’d think it is, using the tomato adds some juiciness to the meal. Overall, this is a nice summer dish, and can open the doors to more tuna add-in and/or non-bread experimenting.

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