Category Archives: Dinner

Asian Turkey Meatballs with Gluten Free Teriyaki Sauce

Asian Meatballs

I really like teriyaki sauce. I used to really like the one Soyaki from Trader Joe’s and while there are some gluten-free teriyaki sauces available, there aren’t any that aren’t too sweet and with the chunks of garlic and ginger. To remedy this random and very specific teriyaki craving, I decided to make my own! And as far as I can remember this was a pretty close replica of the teriyaki sauce I’ve been missing.

I also recommend baking your meatballs. Baking them makes way less of a mess to clean up and it’s healthier than frying them too.  I served my meatballs with brown rice and spinach sautéed with garlic. The teriyaki sauce was fantastic with the rice and spinach as well as the meatballs.

Asian Turkey Meatballs with Gluten Free Teriyaki Sauce

Ingredients

    For the Meatballs:
  • 1 1/4 pound extra lean ground turkey
  • 1 large carrot, shredded
  • 4 green onions, thinly sliced
  • 1/4 cup cilantro, finely chopped
  • 1 1/2 cup gluten-free breadcrumbs
  • 1! teaspoon sriracha or asian chile sauce
  • 1 egg
  • For the Sauce:
  • 1/2 cup gluten free, low sodium tamari or soy sauce
  • 1/4 cup water
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons honey
  • 3+ cloves garlic, minced
  • 1 inch knob of fresh ginger, minced
  • 1/2 teaspoon cornstarch
  • 1 Tablespoon water

Instructions

    For the Meatballs:
  1. Heat oven to 350F.
  2. In a large bowl, combine turkey, carrot, green onions, cilantro, breadcrumbs, chile sauce and egg. Gently mix to combine and form into 1 to 1 1/2 inch meatballs.
  3. Place meatballs on a parchment lined, rimmed baking sheet. Bake at 350 degrees for 25-30 minutes until meatballs are cooked through.
  4. For the Sauce:
  5. Combine all the ingredients for the sauce, except for the cornstarch and last tablespoon of water, in a saucepan on medium heat until the sugar is dissolved. When sugar is dissolved, mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened
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Goat Cheese Polenta with Turkey & Vegetable Ragout

Goat Cheese Polenta with Turkey & Veggie Ragu

This dish is pure comfort food if you ask me. It’s hearty enough for a cold winter’s night, but still light enough to be a great transitional meal when spring hasn’t quite decided if it wants to be hot or cold yet. The meat and vegetables make it both filling and nutritious. You will get a lot of leftovers out of this recipes, which is a plus in my book. I also thought that the ragout tasted even better then next day.

Polenta is not everyone’s favorite food, but I happen to really like it. I think it makes a great base for a meal and keeps amazingly well for leftovers. You can top it with just about anything. I really like making my polenta with added goat cheese. It gives it both a creamy and tangy bite that I think goes really well with tomato based sauces.

Goat Cheese Polenta with Turkey & Veggie Ragout

Ingredients

    For the Turkey Ragout:
  • 1 1/4 pound extra-lean ground turkey
  • 1 Tablespoon olive oil
  • 1 (14 1/2) ounce can diced tomatoes, undrained
  • 3 medium carrots, cut into 1/2-inch-thick slices
  • 2 medium onions, cut into thin wedges
  • 1 large red sweet pepper, cut into 1-inch pieces
  • 1/4 cup kalamata olives, sliced
  • 1/2 cup low sodium vegetable or chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
  • For the Polenta:
  • 1 cup quick-cooking/instant polenta
  • 4 ounces soft goat cheese, slightly crumbled
  • 1 Tablespoon unsalted butter
  • Salt and freshly ground pepper, to taste
  • For Serving (optional):
  • Pesto
  • Fresh basil, chopped
  • Freshly grated parmesan cheese

Instructions

  1. In a large skillet, cook ground beef until brown. Drain off any extra fat.
  2. In the same skillet, heat olive oil. When heated add onions and bell pepper. Cook about 5 minutes until starting to soften. Add in carrots, zucchini and garlic, along with undrained tomatoes, broth and salt and pepper.
  3. Cover and cook on low-heat until all the vegetables are cooked through and tomato and broth have slightly thickened.
  4. Meanwhile, prepare polenta according to package directions. I recommend using low-sodium vegetable broth for extra flavor. When polenta is almost cooked through, stir in goat cheese and butter.
  5. Spoon polenta into individual serving bowls and top with ragout mixture over polenta. Top individual bowls with pesto and garnish with basil and freshly ground pepper.

Notes

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Watermelon & Feta Salad with Pickled Onions & Dill Vinaigrette

Watermelon & Feta Salad with Pickled Onions & Dill Vinaigrette

At the beginning of my summer break I managed to squeeze in a few quick trips to visit some friends. A long, relaxing weekend in San Francisco and a quick cross-country jaunt to Washington, DC.  I first had this salad at Granville Moore’s on H Street. It was a delightful start of a delicious meal.

DC was hot and humid (aka gross), but the muggy weather helped to make this salad even more enjoyable. The icy cold watermelon is perfect anytime during the summer, but paired with the peppery arugula and crunchy pickled onions it was even sweeter and more delicious.

Watermelon & Feta Salad with Pickled Onions & Dill Vinaigrette

Watermelon & Feta Salad with Pickled Onions & Dill Vinaigrette

Ingredients

    For the Pickled Onions:
  • 1/2 cups apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 red onion, thinly sliced
  • For the Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 5 Tablespoons red wine vinegar
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon freshly ground black pepper
  • For the Salad:
  • 3 cups arugula
  • 3 cups of baby spinach
  • 2 cups cubed watermelon, well chilled
  • 1/2 cup pickled onions (drained)
  • 1/2 cup crumbled feta cheese, or more to taste

Instructions

  1. Start preparing the onions. Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
  2. Next prepare the vinaigrette. In a food processor, combine the oil, vinegar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
  3. When the onions and vinaigrette are ready, prepare the salad. Arrange the arugula and spinach on a serving platter. Scatter the pickled onions over the top, followed by about half of the crumbled feta, then the watermelon cubes, and finally the remaining feta. Use a spoon to drizzle dill vinaigrette over the salad immediately before serving.
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Turkey Pot Pie with Gluten Free Cheddar Biscuit Topping

Turkey Pot Pie with Gluten Free Cheddar Biscuit Topping

 

Way back over New Year’s on my little jaunt up to San Francisco, my friend Nancy made mini-chicken pot pies with her awesome mini pie maker. I’m fairly certain it was the first time I have ever had chicken pot pie and I’ve had pot pie on the brain ever since. I know today is the first official day of spring, but it was sort of cold and super windy here today, so warm comfort food seems fitting.

I was super impressed with how the biscuit topping came out. I really didn’t have high hopes for Bisquick, but there was no way I wanted to try to roll out my own crust. The biscuit topping was the perfect solution. It was quick and easy and ended up being perfectly fluffy and crusty all at the same time. I served my pot pie with garlicky mashed potatoes and delicious roasted asparagus in garlic brown butter (there’s a garlic problem in these parts).

Turkey Pot Pie with Gluten Free Cheddar Biscuit Topping

Turkey Pot Pie with Gluten Free Cheddar Biscuit Topping

Ingredients

    For the Turkey Mixture
  • 3 cups low-sodium chicken broth
  • 3 cups cooked, shredded turkey
  • 2 Tablespoons olive oil
  • 1 large leek, chopped
  • 1 large onion, diced
  • 4 large carrots, peeled and sliced
  • 4+ garlic cloves, minced
  • 10 ounces baby bella or button mushrooms, sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon tomato paste
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour (I used Gluten Free Bisquick)
  • 1 cup milk, warmed
  • 2 teaspoons dry sherry or dry white wine
  • 2 teaspoons minced fresh thyme
  • Squeeze of fresh lemon juice
  • 3/4 cup frozen peas
  • For the Biscuit Topping
  • 1 1/2 cups biscuit/baking mix (I used Gluten Free Bisquick)
  • 3/4 cup shredded EXTRA sharp cheddar cheese
  • 3/4 cup milk
  • 3 tablespoons butter, melted

Instructions

  1. Heat oven to 400° degrees.
  2. Heat 1 tablespoon of the oil in the Dutch oven over medium heat. Stir in the leek, onion, and carrots. Season generously with salt and pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally until the vegetables are just tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. While the vegetables are cooking, shred/cut the turkey into bite-sized pieces. When the vegetables are just tender, transfer to the bowl with the shredded turkey. Return the pot to the heat.
  3. Heat the remaining 1 tablespoon of oil in the pan. Add the mushrooms, cover and cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Stir in the Worcestershire sauce and tomato paste. Increase the heat to medium-high, stirring often, until the liquid has evaporated and the mushrooms are somewhat browned, about 5 minutes. Transfer to the bowl with the chicken and the vegetables. Return the pot to the heat.
  4. Melt the butter over medium heat. When it is fully melted, whisk in the flour so that no clumps remain. Slowly whisk in the chicken broth, milk and sherry. Bring the mixture to a simmer, stirring frequently, and cook until the sauce thickens. Remove from the heat and stir in the thyme and lemon juice. Stir in the turkey-vegetable mixture and the frozen peas. Adjust seasoning to taste.
  5. For the Biscuit Topping
  6. In a small bowl, combine the topping ingredients; spoon over top of turkey mixture.
  7. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
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Thai Turkey Lettuce Wraps

Thai Turkey Lettuce Wraps

I made these wraps a few weeks ago when I was getting over a cold/throat/lack-of-functioning-tastebuds type of thing. Since I had gone for about a week without being able to really taste anything, once I was feeling better I wanted flavor and lots of it. These lettuce wraps did not disappoint. Apart from being super, super fast and easy to throw together, I really liked how the flavors worked together. They all combined to create an amazing dish, but you could still get little hints of the individual flavors in every bite.

As for the lettuce, I would stick to Bibb or large butter lettuce. In these parts it’s usually sold as ‘living’ lettuce with the roots still attached in a little plastic box. Or iceberg. I know iceberg has no nutritional value apart from practically being water, but I love it. It’s got a great crunch to it. The iceberg also helped tame the spice from the turkey. It ended up being a good balance.

Thai Turkey Lettuce Wrap

Thai Turkey Lettuce Wraps

Adapted from Tablespoon.

Ingredients

  • 1 1/4 lb ground turkey
  • 1 1/2 teaspoons garlic powder
  • 6 green onions, chopped
  • 4 Tablespoons fresh cilantro, chopped
  • 3 limes, juiced
  • 2 Tablespoons fish sauce
  • 3 Tablespoons peanut butter (I used chunky)
  • 1 Tablespoon garlic and red chile paste (use less if you don't like spice)
  • 1 cup shredded carrots
  • 1/3 cup chopped salted peanuts (can omit if using chunky peanut butter)
  • 12 medium lettuce (Bibb, Butter or Iceberg) leaves, rinsed, patted dry with paper towel

Instructions

  1. In large nonstick skillet, cook turkey over medium-high heat. Sprinkle with garlic powder and the juice of one lime. Stir frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, lime juice, fish sauce, peanut butter, and chile paste. Cook 3 to 4 minutes longer or until hot.
  2. To serve, spoon 2 heaping tablespoons turkey mixture, 1 tablespoons carrot and 1 teaspoon peanuts (if using) onto each lettuce leaf; wrap around filling. Serve warm.
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Gluten-Free Calzones Two Ways

Gluten Free Calzones

Earlier this week I got it into my head that I really wanted a calzone. I can only remember having a calzone once before, but for some reason I wanted one now. Start to finish these took about 40 minutes to make, so definitely a good possibility for a weeknight dinner. The spinach and Boursin was definitely the favorite out of these two. The salami and olive calzone was good, but just had a lot of flavors going on. I served them with my favorite Casear salad and a little extra pasta sauce on the side for dipping; it was the perfect combination.

Since I wanted to be a quick and painless process, I cheated and used a box of Chebe Garlic Onion Breadstick Mix for the crust of the calzones. They had a recipe for mixing and using the crust which I followed, but I really wish I only partially followed it. Their recipe yield two GIANT calzones. There was absolutely nothing wrong with them, except that they were huge. We got 2 meals for 2 people out of each, but I think I would have preferred making four smaller ones. It is the same amount of food, but I think four smaller ones would make the leftover and re-heating situation much easier (and additional filling options).

Gluten Free Spinach & Cheese Calzone

Gluten Free Spinach & Cheese Calzone

Ingredients

    For the Crust:
  • 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
  • 2 eggs
  • 2 TablespoonsOil
  • 1/4 cup non-fat milk
  • 1 cup shredded cheese (optional)
  • For the Filling:
  • olive oil
  • 1/2 large onion diced
  • 2 large handfuls of spinach, washed and stemmed if tough
  • Soft cheese (like Boursin or goat cheese), at room temperature

Instructions

    For the Filling:
  1. Heat olive oil in large skillet over medium heat. When oil is hot, add in onion and cook until softened and translucent, about 5 minutes.
  2. Then add in spinach and cook until wilted.
  3. Remove from heat and set aside.
  4. For the Calzone: Prepare Chebe mix according to directions on the box:
  5. Preheat oven to 375° F.
  6. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
  7. Knead dough with hands until it is smooth.
  8. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
  9. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don't want any of the fillings escaping from the center during baking.
  10. Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of filling and cheese leaving edges clear so that dough will seal.
  11. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
  12. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
  13. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.
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Gluten Free Salami & Olive Calzone

Gluten Free Salami & Olive Calzone

Ingredients

    For the Crust:
  • 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
  • 2 eggs
  • 2 TablespoonsOil
  • 1/4 cup non-fat milk
  • 1 cup shredded cheese (optional)
  • For the Filling:
  • Sliced salami or other cured meat of choice
  • Handful green olives, sliced
  • Pasta sauce (I used Trader Joe's Roasted Garlic)
  • Grated cheese

Instructions

    For the Calzone: Prepare Chebe mix according to directions on the box:
  1. Preheat oven to 375° F.
  2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
  3. Knead dough with hands until it is smooth.
  4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
  5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don't want any of the fillings escaping from the center during baking.
  6. Flip the dough round on a non-greased baking sheet. Cover with a layer of salami, a handful of olives 1/2 cup shredded cheese and 1 cup pasta sauce leaving edges clear so that dough will seal.
  7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
  8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
  9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.
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Chicken Spinach & Cauliflower Cheese Pots

Chicken Spinach & Cauliflower Cheese Pots

This is pretty much Chicken Alfredo without any noodles involved. I’m not a pasta fan, so it was pretty much perfect to me. I was a bit hesitant to use evaporated milk. I know it’s real milk with some of the water removed, but shelf stable dairy products just weird me out. Once I got over the canned milk thing, I was really, really impressed by this dish. It was so easy to make and super flavorful. I did add some extra spices by sprinkling the chicken with Kosher salt, black pepper and garlic powder. That definitely helped the dish. Next time, I think the only other thing I would add would be some Dijon mustard. I really think that would have enhanced the flavor even more. And I might add broccoli as well just to add some extra color and vegetables. The spinach was really good in this dish. I thought it might be kind of gross since it was added at the last-minute before baking. This recipe is great as is, but a few easy additions

A quick note about serving: I think it would be easier to do this in one large casserole dish or in 1 cup ramekins. I followed the directions and a 2 cup serving dish was the size of a cereal bowl, which is a lot of food. I think a 1 cup ramekin would be the perfect size accompanied with some extra veggies or a salad.

Chicken Spinach & Cauliflower Cheese Pots

Chicken Spinach & Cauliflower Cheese Pots

Adapted from Taste.Com.Au.

Ingredients

  • 1 small (800g) cauliflower, cut into florets
  • 2 teaspoons olive oil
  • 1 pound/500g boneless, skinless chicken breast, diced
  • Kosher salt, black pepper, garlic powder, for seasoning
  • 3 Tablespoons/40g butter
  • 1/4 cup all-purpose flour (I used Better Batter.)
  • 1 cup low-sodium chicken stock
  • 375ml can evaporated milk
  • 3 ounces/80g baby spinach
  • 1/3 cup grated tasty cheese (I used a sharp English Cheddar)

Instructions

  1. Preheat oven to 400°F/200°C/180°C fan-forced. Steam over or cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain.
  2. Heat oil in a large saucepan over medium-high heat. Season diced chicken breast with Kosher salt, black pepper and garlic powder. Add the chicken. Cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Cover to keep warm.
  3. Add butter to pan. Cook for 1 minute or until melted and bubbling. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add stock, stirring until smooth. Bring to the boil. Reduce heat to low. Add milk. Simmer for 3 to 5 minutes or until thickened. Remove from heat. Stir in chicken, cauliflower, spinach and 2 tablespoons tasty cheese. Season with salt and pepper.
  4. Spoon mixture into four 2 cup-capacity ovenproof dishes. Sprinkle with remaining cheese. Season with salt and pepper. Bake for 20 minutes or until golden. Serve.
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Caramelized Balsamic-Red Onion Soup With Cheese-Topped Croutons

Caramelized Balsamic-Red Onion Soup with Cheese-Topped Croutons

This is like French Onion Soup, but better. I didn’t think it was possible to top the original, but this does. Balsamic makes everything a bit better. This soup is a little on the sweeter side than traditional onion soup, but the balsamic vinegar and tamari help balance that out. I also thought that the addition of the mustard made the flavor really interesting as well. The other great thing about this recipe is that it is a lot less work and a lot faster than making traditional French Onion Soup. The only thing I didn’t really like was the swiss cheese. It was a little bland. I think Gruyère might be an improvement or a really sharp white cheddar would be even better.

Caramelized Balsamic-Red Onion Soup With Cheese-Topped Croutons

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

serves 4-6

adapted from Serious Eats

Ingredients

  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 6 large red onions, thinly sliced
  • 2 teaspoons salt
  • 1/4 cup balsamic vinegar
  • 2 tablespoons low-sodium gluten free tamari or soy sauce
  • 2 tablespoons prepared mustard
  • 6 cups low-sodium vegetable broth
  • 1/8 teaspoon freshly ground black pepper
  • 6 slices of bread (I used a gluten-free baguette from Whole Foods)
  • 3/4 cup grated Swiss cheese

Instructions

  1. Heat a large pot over medium heat for one minute. Add the oil and swirl to coat the bottom of the pan, and then add the butter. Once it melts, add the sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.
  2. Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes.
  3. Pour in the broth, and turn the heat to high. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.
  4. Meanwhile, preheat the oven to 350°F. Place the slices of bread on a baking sheet covered with aluminum foil. Transfer the baking sheet to the oven and cook for five minutes. Carefully remove the sheet, and turn on the broiler. Divide the cheese between the slices of bread. Set the sheet under the broiler for however long it takes to melt the cheese, about 30 seconds. Remove the sheet, turn off the heat, and set aside.
  5. Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately.
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