grain free Archives | Page 2 of 2

Ground Turkey and Ale Cabbage Rolls and My 3 Words

January 7, 2015

I’m sharing My 3 Words for the New Year along with a spiced up and spiked version of cabbage rolls!

It’s a new year. I keep repeating that to myself, but it doesn’t want to stick.

Most years, I feel this big sense of transition as we close one out and enter another. I’m big on the goals and resolutions, so I have those all lined up and I’m ready to jump right in the minute the ball drops.

This year feels different.

We spent the last two weeks of 2014 traveling. We visited Copenhagen, went to Berlin and explored the markets over the Christmas holiday, enjoyed a day in Malmo and returned to Copenhagen for New Years Eve. It was a blissful break filled with new experiences, people and foods.

Chili Garlic Bean Salad Recipe

August 16, 2014

This was supposed to be a three bean salad.

I went to the pantry and grabbed three cans of beans, drained and rinsed them and added them to the mixing bowl. It wasn’t until I was halfway done making the recipe that I looked down and thought – wow, all those dark beans look the same. It turns out I grabbed two cans of black beans instead of one black and one can of kidney beans. It seems I have a problem with attention to detail.

Oh well, you are getting a little less variety, but not at the cost of good flavor or a darn easy recipe.

Chickpea and Spinach Stuffed Portobello Mushrooms Recipe

April 1, 2014

Every time I make a stuffed mushroom recipe, I have to research the correct spelling – portobello or portabella.

Have you ever Googled this topic? It’s more debated than most health information.

Some say one or the other is translated from Italian. Others say it was a name made up by the U.S. mushroom industry and has no roots in any specific culture. Still others say that our made-up word in the U.S. has replaced what used to be the correct name in other countries. And with all that, there is still no clear answer. Does anyone really know at this point?

The best advice I’ve seen is that it’s up to author and both are correct. This leaves me uneasy, though. When it comes to food names, I really like to be correct, especially if the name has some historic or language-specific meaning.

One thing I have learned is that I may have been meshing the two and creating my own word in the past. I could have sworn that portobella was an option.

Ooops.

For this recipe, I think I’m going to go with portobello. An “o” because, oh my goodness, these portobello mushroom caps I picked up at Trader Joe’s were huge! I’ve never seen such monstrous caps.

They tasted delicious, stuffed with chickpeas, sautéed spinach and shallots with a hint of coriander. They also happen to be vegetarian, vegan and grain-free, if you are in the market for foods that fit those categories. The ratio of mushroom to filling was just a little heavier on the mushroom side. So if you set out to make these hearty portobellos (great, now I’m questioning myself on the correct plural of the word), opt for some small to medium sized mushroom caps.And if you have a reference on the portabella vs. portobello debate, do tell.

Chickpea and Spinach Stuffed Portobello Mushrooms

Makes 2 servings

1 tbsp + 2 tsp olive oil (or your favorite cooking oil)
2 medium portobello mushroom caps
2 cloves garlic, minced
1 small shallot, finely chopped
2 cups loosely packed spinach leaves, chopped
1 ½ cups cooked chickpeas (rinsed and drained if using canned)
1 tbsp almond meal
1 tbsp low sodium vegetable stock
¼ tsp ground coriander
1/8 to ¼ tsp fine ground sea salt
Pinch of ground black pepper

Preheat the oven to 425 degrees F. Wipe the mushrooms with a clean, damp cloth and gently scrape out the gills. Use the 2 teaspoons of olive oil to lightly coat each cap and grease the bottom of a baking dish or sheet pan. Place the mushrooms gill-side up in the pan.

In a small skillet, heat the 1 tablespoon of olive oil over medium-high. Add the shallots and garlic. Cook about 1 minute, until the oil begins to bubble, and then reduce the heat to medium to prevent burning. Cook for about 3 more minutes, until softened.

Stir in the spinach and cook for about 1 more minute, just until the spinach wilts. Remove from the heat. Transfer the vegetables to a large bowl.
Add the chickpeas to the bowl and use a potato masher to combine all ingredients, gently mashing the beans while you work. You will want the beans to be slightly chunky once the ingredients are mixed.

Stir in the almond meal and stock. Add the coriander and the salt according to taste. Start with 1/8 teaspoon and add more if you’d like. Stir in the pinch of black pepper.Divide the chickpea mash in two and divide it between the two mushroom caps. Pack it firmly and mound it slightly to fill the mushroom.Bake for 20 minutes, or until the mushroom is tender and the filling is slightly browned.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish recipes and images without written permission. Feel free to Pin images and share links to my posts, but please do not copy and paste recipes or photos and share them on other sites. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution.

Minced Pork with Garlic and Mustard Greens Recipe

November 14, 2013

I was at the farmers market last Saturday browsing the leafy greens when I heard the vendor answer a shopper’s question with, “They’re mustard greens.”

I immediately thought back to the first time I had mustard greens, which wasn’t all that long ago. I was out to dinner with a good friend at a new favorite spot for Chinese food back in Kentucky. She ordered the pork and mustard greens.

I was pleasantly surprised by their bitter spiciness and I’ve wanted to recreate that dish ever since. After overhearing that conversation at the market, I knew that I should finally go for it.

This is a super simple dish that is full of flavor. You can pair it with rice or use a different meat or tofu, but I think pastured pork with the spicy greens by itself is the way to go. The only problem is that I didn’t make nearly enough. Next time I will double it so there are plenty of leftovers!

Minced Pork with Garlic and Mustard Greens

Makes: 2 to 3 servings

Ingredients:

½ tbsp. olive oil
5 cloves garlic, minced
¼ cup chopped onion
½ lb. ground pastured pork
4 to 5 cups sliced mustard greens (about 1 large bunch)
1 tsp. grated fresh ginger
2 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. dark sesame oil
¼ tsp. crushed red pepper

Preparation:

Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook for 1 minute.

Add the pork and cook for 5 to 7 minutes breaking it up with a spatula, until it is browned and cooked through. Drain any excess grease if necessary.

Add the mustard greens and cook for 1 to 2 minutes until they begin to wilt. Add the ginger and cook 1 more minute.

Stir in the soy sauce, rice vinegar, sesame oil and crushed red pepper. Serve warm.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Slow Cooker Mushroom and White Bean Soup with Red Wine Recipe

September 4, 2013

Red wine adds rich flavor to this hearty mushroom and white bean soup. It’s easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.

About one year ago, I made my first road trip across the country – Lexington, Kansas City, Cheyenne, Salt Lake City, Reno, and finally Oakland. I dropped off my husband to start his new job and I went back to Kentucky to wrap things up before making the move final.

So while I haven’t been in California a full year, he has. This month marks when things really began to change. I’ve probably mentioned before that we love change. This past year of change has been rewarding, challenging, and exciting.

And of all the things I could have made to mark this anniversary, I picked soup?

Well, we just got back from a very low key, and enjoyable trip to Las Vegas over Labor Day weekend. We could really use a break from heavy food. It is also now September and my favorite season of the year (regardless of where I live) is almost here – fall!

To justify things more, I love that I can now get mushrooms at the Farmers Market! I like all kinds of mushrooms, but I always default to the white button. I find that I can do so much with them – stuff them, put them in soups, add them to tacos. Don’t let anyone fool you into thinking they don’t have benefits either. As I put in my book, even white buttons have plenty of immune boosting power.

I bought a bag that fortunately decided to hang on until I got back from traveling. I had to make the decision to use them now or never. When I spotted the half bottle of red wine on the counter the meal began to come together.

So grab the slow cooker! It may not be crisp and cool yet, but fall is coming! Feel free to start off the celebrations with this rich and hearty soup.

Slow Cooker Mushroom and White Bean Soup with Red Wine Recipe

2018-04-03 12:22:41

Serves 4

Red wine adds flavor to this hearty mushroom and white bean soup. It's easy to throw together in the slow cooker making it perfect for a busy day when you need a warm and filling meal.

Write a review

Save Recipe

Ingredients

1 pound white button mushrooms, halved or sliced
½ medium yellow onion, sliced
3 cloves garlic, minced
1 quart chicken, beef or vegetable stock
1 cup red wine
1 ½ to 2 teaspoons fine sea salt
½ teaspoon ground black pepper
1 sprig rosemary
1 ½ cups (or 15-ounce can) cooked white kidney beans, rinsed and drained

Instructions

Place the mushrooms, onions, garlic stock, wine ,and 1 cup of water in the bowl of the slow cooker. Add ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the rosemary sprig in the bowl and stir.
Cook on high for about 3 ½ hours, until the mushrooms are almost tender. Remove the rosemary and add the beans. Add an additional 1 to 2 teaspoons of salt and ¼ teaspoon of black pepper to taste. Let cook on high for 20 to 30 more minutes, and serve.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Slow Cooker Mushroom and White Bean Soup with Red Wine | Fake Food Free

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round-up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

BLT Spinach Salad with Fresh Garlic Dill Dressing

May 31, 2012

As much as I love a tasty whole grain, I am aware when I have a few too many grains in my diet. Once spring race training comes to an end, it’s time to slow down on the bread and oatmeal, and replace them with more fruits and veggies. I have to say the timing couldn’t be better as the garden starts to come around.

I love BLTs and this salad is a great option when you’d rather skip the sandwich part. It’s also a good way to use up some of the fresh herbs from the herb garden!

BLT Spinach Salad with Fresh Garlic Dill Dressing

Makes: 2 servings

Ingredients

2 medium tomatoes

1 cup fresh spinach, finely chopped

1 cup lettuce (any variety), finely chopped

5 sweet basil leaves, chopped

4 pieces bacon, cooked crisp and chopped (preferably local, pastured)

Dressing:

2 tbsp plain Greek yogurt

1 tbsp water (optional, to thin yogurt if necessary)

1 clove garlic, chopped

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

Pinch of salt and black pepper

Prep

Cut the tops off the tomatoes and gently scrape out some of the inside of the tomato with a spoon to create a bowl for the salad. Set aside.

In a medium bowl, combine the spinach, lettuce, basil and bacon.

In a small food processor, combine the yogurt, water, garlic, herbs, salt and pepper. Process until garlic is finely chopped. Pour dressing over the salad and toss to coat.

Place half of the salad into each tomato. Serve immediately.

Tomorrow is the last day to enter to win a copy of the Pure Beef by Lynne Curry! (Giveaway Closed)

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Baked Egg Cups with Asparagus and Kale

April 12, 2011

These easy baked egg cups are a perfect way to use up produce from the garden for a protein-packed breakfast!

A few weeks ago, when the temperatures were still well into the freezing range, I was checking out the garden and thinking about my plan for planting this summer. I hadn’t paid much attention the raised bed of greens we planted last fall. It had been so hot that nothing grew so I just let it be.

That day I just happen to look down and see a bit of green. I thought – wow, that kind of looks like new growth. Turns out, it was. The kale from last fall came back this spring and it has loved the cooler temps!

Soon after the kale, came our first round of asparagus. The plants are two years old now so this year we’ve been able to harvest some for the dinner table. Three bunches so far.

I am loving this sign of new life. Lately, I’ve been a bit uninspired in the kitchen. I can’t seem to come up with any new ideas and at times I’ve felt a bit like not cooking at all.

That was until the green goodness starting showing up. Soon behind these are all the blooming strawberry and blackberry plants.

Armed with asparagus, kale and so far from the herb garden, thyme and chives, I decided to try and use up some of the eggs I got from a local homesteader and friend. Baked eggs seem to be popular this spring so I did my own twist on this tasty breakfast or brunch dish.

It turns out these are great for snacks and dinner too. They are full of greens and the herbs are definitely the shining star, or at least as much as they can be next to those bright orange, farm fresh egg yolks. It was only after making them that I realized everything I had added was either from our garden or a local producer except for the milk, salt and the butter I used to grease the muffin pan.