I started the fall semester yesterday morning. In order to recover from the trauma, I’m taking a long weekend trip (can 6 days really be considered a ‘long weekend’?) up to San Francisco to visit some friends. What better excuse that to share some tried and true San Francisco favorites.
This dish is a San Francisco classic. It originated in the 1930′s at Original Joe’s. Even though the dish is a classic, I had to put my own spin on things. I substituted extra-lean ground turkey for the ground beef. I used a ton of garlic (10 cloves, but they were all pretty small) and fresh basil and oregano from my garden. I have to admit that I like the fact that the eggs are not the main focus of this egg dish. I feel like the egg is just there as a loose binder rather than the main feature. It makes for a nice change from a traditional Quiche or frittata. It also makes the dish much more adaptable to meals outside the morning hours. In true San Francisco style, Joe’s Special is traditionally served with sourdough. I have yet to discover gluten-free sourdough, so I served my scramble with a couple slices of gluten-free toast (Canyon Bakehouse is my favorite at the moment). Not quite the same as sourdough, but it did the job.
I made Joe’s Special for Sunday Brunch over the weekend and this morning I heated up the leftovers for breakfast. It was even better! This would be a great made-ahead meal for brunch or for anytime you want to have a meal that you can reheat in a hurry.
- 1 Tablespoon extra virgin olive oil
- 1 large onion, diced
- 5+ garlic cloves, minced
- 1 1/4 pounds extra-lean ground turkey
- 3 cups fresh baby spinach, chopped
- 1 Tablespoon fresh basil, finally chopped (or 1 teaspoon dried)
- 1 teaspoon fresh oregano (or 1/4 teaspoon dried)
- 1/3 cups parmesan cheese, finely grated
- 3 eggs, well beaten
- 1/4 cup milk/cream/half and half
- a generous dash of tabasco (optional)
- salt and freshly ground pepper, to taste
- Crack the eggs into a small bowl and add the Tabasco, salt and pepper. Whisk to combine. Set aside.
- In a large skillet heat the oil over medium heat. Add onion and cook until beginning to brown. Add in garlic and cook until fragrant, about 2 minutes. Add in ground turkey; cook, stirring, until browned and all moisture evaporates, about 10 minutes. Add mushrooms; cook, stirring, until beginning to soften. Add spinach; cook, stirring, until wilted. Add eggs; cook until eggs are cooked and mixture is slightly dry, about 4 minutes. Season with salt and pepper; sprinkle with Parmesan. Serve with bread.
Posted in Breakfast, Cooking, Food, Gluten-free, Recipes
Tagged breakfast, brunch, food, gluten free, mushrooms, onions, recipes, san francisco, spinach, turkey
My wonderful friend Zack sent me this recipe last week and told me to “stop what I was doing and make this”. Zack and I have fairly similar palates, so I had a feeling that I would like this salad. I didn’t just like this salad, I loved it. I have yet to find a combination of cilantro and lime that I dislike, so I might not be the most neutral judge, but this salad was pretty close to perfect. Chickpeas make a really great neutral base, which allows the other flavors to really shine through.
I ended up accidentally doubling recipe. I was trying to use up some use it or lose it spinach, which ended up being way more than the originally suggested four cups. It turned out to be a fortunate accident since I had leftovers for days. I upped the amount of garlic and took it easier on the olive oil. I also omitted the sugar the original recipe called for, but that’s just a personal preference. I never add sugar to any type of dressing.
Cilantro Lime Chickpea Salad
- 4 cans chickpeas, drained and rinsed
- 6 loosely packed cups fresh spinach
- 1 onion, chopped diced
- juice from 8 limes
- 1 bunch of cilantro (about loosely packed cup)
- 4 Tablespoons dijon mustard
- 8 cloves garlic, finely minced
- 3/4 Tablespoon chili powder
- 1/3 cup olive oil
- Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times). Add the chickpeas, onion, and spinach to a large bowl.
- In the same food processor add the lime juice, cilantro, mustard, garlic, chili powder, and olive oil. Blend until it comes together into a dressing, about 30-45 seconds.
- Pour over the chickpea mixture and stir to combine. Add salt and pepper to taste. Let sit for at least 15 minutes on the counter (or overnight in the fridge) to let the flavors get friend.
Posted in Cooking, Food, Gluten-free, Recipes, Salad, Side Dish, Vegan, vegetarian
Tagged chickpeas, cooking, food, gluten free, recipes, salad, spinach, vegan, vegetarian
Even though I used a mini watermelon for this salad, I had a TON left over. Coming up with a way to use up the extra wasn’t too difficult… when in doubt, margarita!. The very best part of these margs was the sweet, salty and spicy mix that I used to rim the glasses. The combination of sugar, kosher salt, and cayenne pepper was amazing. Every little taste was like a party for your taste buds. The rim paired amazingly with the watermelon in the drink. Just when the spice of the cayenne kicked in, the watermelon was there to cool everything down. This is a perfectly refreshing summertime drink.
Thirsty Thursday: Watermelon Margaritas with Sweet & Spicy Rims
For the Rim:
- 1 teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- 1 teaspoon sugar (I recommend 'raw'/chunky sugar)
For the Margaritas:
- 4 cups seedless/seeded watermelon
- 5 limes, 4 juiced for blender, 1 juiced for garnish
- 1 cup silver tequila
- 1/2 cup Triple Sec
- In a shallow dish, combine the cayenne pepper, kosher salt, and sugar. In a second small plate, add the juice of one lime. Dip the rims of 4 margarita glasses in the lime juice, then coat them in the sweet and spicy mixture.
- In a large blender, blend the watermelon, tequila, triple sec and ice. Blend until desired consistency is reached.
- Divide the margarita between the 4 glasses and garnish each with a lime wedge.
I made these in an attempt to use up some summer fruits that were rapidly approaching their use or lose stage. There are endless summer fruit combinations you can use, so go wild. I think strawberries and peaches go together amazingly, but I could imagine raspberries, blueberries, pluots, apricots and all sorts of other fruits working perfectly.
These pancakes are perfect for brunch! If I was making these for a weekend brunch, I would definitely add a glug of bourbon to the pan when you add in the peaches, just to give it an extra decadent, boozy, brunchy feel.
I will say, I had a hard time getting these pancakes to cook through, hence the crispy looking edges. I think I was being slightly impatient with heating my pan (there really is only so long a girl can wait for breakfast after spin class…), so I had to
sacrifice give a few utter failures to my official tasters (aka the pups). The crispy edges did not have a burnt flavor, which was lucky, just a different texture.
Gluten Free Strawberry Ricotta Pancakes with SautÃ©ed Peaches
For the Pancakes:
- 2 eggs
- 1/2 cup (145g) full fat ricotta cheese
- 1 Tablespoon canola oil
- 1/2 cup (100g) rice flour
- 2 teaspoons sugar
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon salt
- 1/2 cup (125ml) milk
- 6-10 strawberries (depending on size)
For the Sautéed Peaches:
- 1 Tablespoon unsalted butter
- 1 Tablespoon sugar
- 2 large, fresh peaches, thinly sliced
- A generous dash of nutmeg
- In a medium bowl, whisk together the eggs, ricotta, oil and milk until smooth.
- Stir in all the remaining ingredients, except for the strawberries, and mix until smooth.
- Gently fold the strawberries into the mixture until all are incorporated.
- Heat a pan over medium-high heat. Add a small knob of butter (about 1/2 teaspoon) until quite hot. Pour a ladleful of pancake batter onto the pan and cook. Reduce the temperature to medium at this stage, you don't want crunchy pancakes! Once little bubbles begin to appear in the top of the pancake, it is ready to flip. Cook it until the pancake is firm through.
- Transfer to a warmed plate/oven. Repeat with remaining pancake mixture, re-buttering the pan every couple of pancakes.
- In the same pan, melt the unsalted butter over medium heat. Stir in sugar.
- Add peaches and nutmeg. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes.
- Put the pancakes onto the serving plates, top with peaches and serve immediately.
Posted in Breakfast, Cooking, Food, Gluten-free, Recipes, vegetarian
Tagged breakfast, brunch, cooking, food, gluten free, peaches, recipes, strawberries, vegetarian
I usually don’t like tuna salad. I feel like every tuna salad I have had is a horrible combination of mayo, celery, and sweet relish. The thought makes me cringe. Luckily this salad can erase any prior memories of tuna salad gone wrong. This salad is light and refreshing. There are so many amazing flavors. Using Greek yogurt instead of mayonnaise, not only lightens up the salad, but really adds a nice, creamy base that lets all the different flavors shine through. I really liked that nearly every bite had a little tangy bite from the capers and a bit of subtle spice from the bell peppers. I served this salad on a gluten-free Chebe roll with a tomato, olive and balsamic salad.
- 2 (6 ounce) cans albacore tuna, drained well
- 1/2 cup marinated artichoke hearts, drained and quartered
- 1/2 cup chopped bell or piquillo pepper
- 3/4 cup sliced Greek olives
- 1/2 small onion, finely chopped
- 2 Tablespoons capers, rinsed
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped basil
- 2 cloves garlic, finely chopped
- 1 teaspoon dried or 1 tablespoon chopped fresh oregano
- 1/2 cup greek yogurt
- 3 tablespoons lemon juice
- Salt and freshly ground pepper, to taste
- Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.
Posted in Cooking, Fish, Food, Gluten-free, Recipes, Salad
Tagged fish, food, gluten free, olives, onions, recipes, salad, sandwich, tuna
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
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
- 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.
- 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.
- 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.
Posted in Cooking, Dinner, Food, Gluten-free, Recipes, Salad, Side Dish, vegetarian
Tagged cooking, dressing, food, gluten free, onions, recipes, salad, vegetarian, vinegar, watermelon
You need to make this cocktail for your 4th of July parties! This is definitely one of the best drinks I have made in a while. It tastes like summer in a glass, well that is if summer tasted like champagne and lemonade in a mason jar. It’s perfect for a hot summer evening. The lemonade makes the drink tangy and refreshing and the champagne adds a bit of delightful sparkle. Best of all, it is so, so easy to make! You could definitely use store-bought lemonade, but I’m a fan of the homemade agave nectar sweetened variety. I like to keep it on the tangy side, but using agave makes it easy to adjust the sweetness very easily. Using agave also means you don’t have to wait for water to boil and simple syrup to cool, which means you will enjoying this delicious beverage all the faster!
- 1 bottle VERY chilled brut sparkling wine (cheap stuff is fine)
- 3 cups VERY chilled fresh squeezed lemonade (my favorite recipe is below)
- berries/fruit of choice (fresh or frozen will help keep it chilled)
- In a large pitcher (big enough to fit 6 cups) combine the sparkling wine, lemonade and 2 large handfuls of fresh berries. Lightly stir to mix. Serve immediately.
- 10 large lemons, juiced(should yield about 3 cups of juice)
- 1/4 cup agave nectar
- 3 cups water
- Combine lemon juice, agave nectar, and water in a large pitcher. Mix will to combine. Place in fridge and allow to chill.
Posted in Cooking, Drinks, Gluten-free, Holidays, Recipes
Tagged berries, champagne, cocktails, gluten free, lemonade, recipes, thirsty thursday
I think this salad is a perfect for any 4th of July picnic or barbecue. Not only are the colors fun and spot on for the holiday, the ingredients are absolutely fantastic together! The salty blue cheese, earthy quinoa and sweet blueberries each bring great flavors that manage to complement each other perfectly.
I used balsamic raspberry vinegar, which unfortunately muddled the color of the quinoa and blue cheese a bit. I know if I used a lighter vinegar (white wine, cider) the color would be perfect. I also found the raspberry balsamic to be a bit too sweet for my personal taste. The tangy blue cheese helped tone it down slightly, but I think I would try a less sweet vinegar next time.
Red, White & Blue(berry) Quinoa Salad
For the Dressing:
- 5 Tablespoons balsamic raspberry vinegar (or vinegar of choice)
- 1-2 Tablespoons olive oil
- Kosher salt and freshly ground pepper, to taste
For the Salad:
- 1 cup uncooked red quinoa
- 2 cups low sodium vegetable broth (or water)
- 1 pint fresh blueberries
- 8 ounces fresh raspberries
- 8 ounces blue cheese, crumbled
- 3 Tablespoons fresh chives, finely chopped
- Before cooking the quinoa, soak it in some cold water (about 20 minutes) to rinse off some of its natural bitterness.
- Add quinoa and broth to small saucepan. Bring to a boil, reduce heat to a simmer and cook until all the broth has been absorbed and the quinoa is tender (about 15 minutes).
- While the quinoa is cooking, mix the dressing together and set aside.
- Add the blue cheese, chives and place this in with all the blueberries into a large bowl.
- Once you drain the quinoa, cool it off till it is slightly warm or room temperature and pour the raspberry vinaigrette and mix that through.
- Let the quinoa cool down some more before mixing in the cheese, blueberries and chives (otherwise your blue cheese will melt.)
- Gently fold in raspberries before serving, being careful not to smush them.
Posted in Cooking, Food, Gluten-free, Holidays, Recipes, Salad, Side Dish
Tagged blue cheese, blueberry, cheese, cooking, food, gluten free, quinoa, recipes, salad, side dish, vegetarian