How the Cookies Crumble...

Healthy Broccoli Cheddar Soup

2012-01-25T10:00:00.000-08:00

First off, make note, when making broccoli cheddar soup be sure to grab the plain [almond] milk and not the vanilla flavored. Secondly, if you grab said almond milk from the fridge and it says "unsweetened" don't assume that it is plain.

If you add vanilla you might just ruin dinner.

Unless your me and you don't let food go to waste. So you just add more cheese, sour cream and hot sauce to cover up the vanilla smell. Honestly though, you couldn't really "taste" the vanilla. It was just the smell thing.

Healthy Broccoli Cheddar Soup

1 tsp evoo
1 onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 large potato, peeled and cubed
1.5 lbs broccoli florets, cut in small pieces
1 carton chicken stock (or veggie)
2 cups low fat sharp cheddar (more if mess ups ensue)
1 cup sour cream
1 cup milk (anything besides vanilla)

In a large stock pot, brown onion in evoo. Add carrots and celery and just enough chicken stock to cover veggies (about 1/3 cup). Simmer until veggies are tender and then transfer to food processor. Blend veggies into a chunky mixture.

In the same stock pot, add potatoes, broccoli and remaining chicken stock. Bring to a boil and then lower to a simmer until potatoes are easily pierced with a fork. Add carrot, celery and onion mixture to the pot. Use a potato masher or electric mixer to blend together. You can do more or less depending on how chunky you want your soup to be. I like mine kind of chunky.

Stir in remaining ingredients and simmer for several minutes. Be sure not to scorch the milk and cheese. Serve with extra cheese, hot sauce and a crusty piece of bread.

Enjoy!

Orange Peel Shrimp and Vegetarian Fried Rice

2012-01-24T13:52:00.000-08:00

After seeing Orange Peel Shrimp on Eat Live Run the other day, I was feeling inspired to make an Asian inspired meal for the Chinese New Year. I have had orange chicken on my mind for several weeks but I liked the idea of using shrimp instead and that the recipe happened to be gluten free.

As I pulled up to the grocery store to get my supplies I spotted my favorite Chinese takeout place. I thought for a second about just cheating my well thought out dinner plans of a homemade meal for some quick take out that would be ready in minutes, but I stuck to my original plan and was very happy about the results! The meal took about an hour to prep and cook from start to finish but I'm sure this healthier version was better than any greasy take out.

Orange Peel Shrimp recipe by Jenna of eatliverun.com
Note: you might think to yourself when make this
"that's not nearly enough sauce for all of this shrimp!"
but don't worry it is!

Vegetarian Fried Rice by Me

4 cups cooked brown Basmati rice
3 eggs
1/2 onion, diced
2 cups frozen peas & carrots
1 tsp fresh grated ginger
1.5 tbs GF soy sauce
1.5 tbs fish sauce
1.5 tbs sesame seed oil
1.5 tbs rice wine vinegar

Cook rice to package instructions (note that this takes about 50 mins).

While rice is cooking, make your orange peel shrimp. :-)

Once rice is close to being complete, mix ginger, soy, fish sauce, sesame seed oil, and vinegar together in a small bowl. In a separate bowl, beat 3 eggs and then scramble in a large frying pan with a small amount of cooking spray. Remove eggs from pan and set aside.

In same frying pan add the onion. Let cook for several minutes until they begin to brown and then add peas and carrots plus 2 tbs of water. Allow veggies to cook for another 2 mins. Fluff your rice and add to veggie mixture. Pour soy mixture sauce over rice and toss well. Cook for an additional 5 minutes. Allow for rice to "fry" or brown by stirring less frequently. Toss in scrambled eggs and serve warm.

Enjoy!

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Roasted Veggie Sandwich

2012-01-12T11:47:00.000-08:00

I've been working a lot since the beggining of the year (is it really only the 12th?!) so quick, easy and healthy meals have been key! A delicious lunch can be made in just minutes with a little prepping or with some help from my little friend, Whole Foods. I bought a container of grilled veggies (portabella, zucchini, red onion, eggplant, bell pepper, asparagus) from the produce section of Whole Foods for only $5. I chopped a bit of everything up and nuked for a minute in the microwave. Serve on some Rudi's GF bread with a wedge of Laughing Cow. There were enough veggies to make 4 veggie-packed sandwiches. Now you know what I've been eating all week! ;-)

BBQ Chicken Pasta

2012-01-05T08:00:00.000-08:00

When I originally saw this recipe on Prevention RD it wasn't something that peaked my interest but I knew someone who would really fancy BBQ chicken pasta. So I figured I'd give it a shot. To my surprise, although I really shouldn't be surprised, I really liked this pasta! It was rich, creamy and cheesy with pretty good nutritional stats. Since there were not very many veggies in the pasta, I steamed some broccoli, snap peas and carrots to go on the side.

I pretty much followed the recipe on Prevention RD subbing whole wheat pasta for a gluten free varietal, plain yogurt for Greek yogurt, and omitting the raw onions. I'm also pretty sure that I added some extra cheese. ;-)

Enjoy!

Shredded Buffalo Chicken Sandwiches

2012-01-03T16:22:00.000-08:00

I had these buffalo chicken sandwiches at a friends home the other day and they were so good I knew I needed to recreate. Best part is they're super easy and can cook in the Crock Pot while you're at work. These would work great as sliders for a party or Superbowl or just as a delicious meal after a long day of work.

Shredded Buffalo Chicken Sandwiches

1.5 lbs boneless skinless chicken breast
1 12 oz bottle hot sauce (I used Frank's Buffalo)
1/2 package of ranch mix season packet (like the Hidden Valley kind)

for sauce:
8 0z of sour cream or plain Greek yogurt
3 oz blue cheese crumbles
1 tbs dill weed

Place chicken in crock pot and cover with hot sauce and ranch mix. Cook on low for 6-8 hours until chicken is fully cooked. Used fork and knife to shred chicken and stir together entire pot so all the chicken is saucy. To make sauce, mix together ingredients and let chill for 1 hour.

Serve on your favorite gluten free (or regular) buns with a dollop of blue cheese dip. Serve with sweet potato fries or a side of your choice!

Enjoy!

Top 11 of 2011

2011-12-30T17:00:00.000-08:00

It's been another delicious year here at How the Cookies Crumble and just in time for the New Year here's a countdown of the Top 11 posts of 2011!

1. Bacon Wrapped Shrimp Brochette

2. Vegetarian Lasagna Soup

3. North Carolina Pulled Pork

4. Black Bean & Roasted Veggie Enchiladas

5. Banana Nugget Cookies

6. Prosciutto and Caramelized Onion Pizza

7. Chipotle Dark Chocolate Flourless Torte

8. Black Bean Boats

9. Chili Relleno with Black Bean and Corn

10. Sweet Potato Corn Chowder

11. Bacon and Caramelized Onion Dip

And a bonus for being such great readers Bacon Wrapped Dates!

Wishing you the best and lots more delicious eats in the New Year!

Enjoy!

Bacon Wrapped Medjool Dates stuffed with Blue Cheese and Almond

2011-12-20T10:00:00.000-08:00

These are tasty! And surprisingly *relatively* healthy. Each date is about 3-4 awesome bites of deliciousness for your 111 calories. I also was amazed at how quick and easy they were to prepare. I thought making stuffed dates would be hours of preparation, however, these were done in matter of minutes.

Bacon Wrapped Medjool Dates stuffed with Blue Cheese and Almond

16-20 fresh Medjool dates
1 package thin center cut bacon, slices cut in half
3 oz crumbled blue cheese
16-20 almonds
1 cup balsamic vinegar for reduction

Slice each date lengthwise and remove pit. Fill date with one almond and a large pinch of cheese. Use half a slice of bacon and wrap around date securing with a toothpick. Continue with remaining dates.

Place dates on a foil lined cookie sheet with bacon seam down. Bake for 12-15 minutes at 375 on top rake. If you prefer more crispiness to your bacon, broil dates for last 2-mins of cook time. Allow dates to cool slightly and top with balsamic reduction.

To make balsamic reduction, in a sauce pan bring vinegar to a boil. Reduce vinegar to a simmer and whisk often to prevent burning. Continue simmering until reduction becomes desired consistency. If vinegar becomes frothy the temperature is too hot!

Nutrition Info: 1 date = 111 cal, 4.5 g fat, 18 g carb, 3 g fiber, 16 g sugar and 4 g fat.

Enjoy!

{Gluten Free} Banana Bread

2011-12-14T09:00:00.000-08:00

I had a dream about banana bread the other night and so it had to be made. And it was delicious! I'm kind of timid when it comes to gluten free baking because the different types of flours tend to be drier then wheat flours. This recipe turned out great though and was plenty moist with the bananas and apple sauce.

Gluten Free Banana Bread from Taste of Home

1 cups gluten-free all-purpose baking flour
1/2 teaspoon baking soda
dash of salt
2 eggs
1 cups mashed ripe bananas (2-3 medium)
1/2 cup sugar
1/4 cup unsweetened applesauce
3 tbs cup canola oil
1 teaspoon vanilla extract

Yields: 1 loaf of bread

Preheat oven to 350. Peel the bananas (I used 3) and use a fork and gently mash the bananas on a dinner plate. In a small bowl combined GF flour (I use King Arther multipurpose), baking soda and salt. In a larger bowl mix together eggs, bananas, sugar, apple sauce, oil and vanilla. Once combined, slowly mix in dry ingredients until moist.

Pour mixture into a 8"x4" loaf pan coated with cooking spray. Cook for 45-55 minutes until toothpick comes out clean. Allow to cool for 10 minutes.

Enjoy!

The BEST {Gluten Free} Pizza Crust Ever

2011-12-12T15:03:00.000-08:00

Beau Monde Bakery impresses me once again! I've tried many gluten free pizza crust. They've all been pretty good. After all, you are topping them with cheese - how can they really be bad?!! However this pizza crust from Beau Monde Bakery was fabulous! If you like a thin crust, NY style pizza than this is the crust for you. There's not mixing, rising, or rolling involved - just defrost and you're ready to bake. Beau Monde has really perfected gluten free baking and I will definitely be a returning customer again and again!

For this simple meal I used a Beau Monde pizza crust that I allowed to defrost apprx 5-10 mins. I topped the pizza with red sauce, mozzarella, fresh mushroom, red onions, olives and anchovies. Bake at 500 until edges begin to brown, apprx 5-8 minutes. Pure pizza perfection!

Enjoy!

Roasted Eggplant Pasta with Gluten Free Bread

2011-12-08T16:45:00.000-08:00

This is one of my favorite ways to eat pasta. I love the flavor and tenderness of roasted eggplant. But the best part of this meal was definitely gluten free Italian bread from Beau Monde Bakery in Las Vegas!

Ahhhh fluffy, light, white artisan bread how I've missed you!!!

The Italian bread was full of flavor baked with rosemary and topped with sea salt. It was like a little party in my mouth. All of Beau Monde Bakery's breads and pastries are baked in a strict gluten-free kitchen! In additions to artisan breads, they offer gluten free pizza crusts, hamburger buns, coffee cakes, cheesecakes, cupcakes and more! I also got some pizza crust and can't wait to give those a try. I will definitely be back at Beau Monde for more breaded goodies soon! Now just one request - can you please make me a gluten free everything bagel?

As for the pasta it was simple, effortless and delicious. I diced an eggplant, tossed in evoo, and roasted at 375 for 20-25 minutes till tender. Once the eggplant is tender, toss it in a pot with half a jar of pasta sauce and add a healthy dose of crushed red pepper and parmesan cheese. The sauce is enough to serve two. Since I was going to carb it up with my new delicious bread, I decided to serve the sauce over shiritake noodles instead of rice pasta.

Enjoy!

Chipotle Dark Chocolate Flourless Torte

2011-12-05T16:58:00.000-08:00

I realize I have been MIA for the past couple weeks and I really have no excuse except other than I've been traveling lots and having fun. Having a good time is my full time job, after all!

I found this amazing recipe for Chipotle Dark Chocolate Flourless Torte and thought it would be just wrong for me not to share it with you. This stuff is amazing. Plus it also happens to be National Sacher Torte Day. And while this is not a Sacher Torte, it is a delicious torte. While I can't take credit for the recipe, I can do my part to share this amazing torte with the world [or the few people who read this blog]!

Chipotle Dark Chocolate Flourless Torte from Simply Recipes
10 oz bag dark chocolate chips - I used Ghiradelli 60% cacao chips
8 tbs butter
5 eggs, room temperature
1 cup sugar
1/2 tsp cinnamon
3/4 tsp Chipotle chili powder (if you don't have Chi
dash of cayenne pepper
pinch of salt
powdered sugar for dusting

Heat oven to 350. Line a 9.5" round pan with parchment paper and spray the edges with cooking spray.

In a Pyrex or microwave safe bowl, melt chocolate chips and butter in the microwave stirring occasionally until smooth.

In a separate bowl, whisk together eggs, sugar and spices. Feel free to add some extra Chipotle chili powder for a little kick. If you don't have Chipotle chili powder at home then bite the $10 bullet and buy some. You can thank me later. Then slowly begin to mix in chocolate a bit at a time.

Pour mixture into pan and bake for 22-25 minutes until toothpick comes out clean. Allow to cool on a wire rack. Dust with powdered sugar and serve. Preferably with a scoop of vanilla bean ice cream.

Enjoy!

Buffalo Chicken Salad

2011-11-15T16:50:00.000-08:00

I have been traveling lots the past couple weeks which hasn't left much time for posting. It also hasn't left much time for cooking. Sorry for my lack of creativity, but sometimes when you get a craving you just gotta go with it. I made this simple salad by tossing a grilled chicken breast in Bella's wing sauce. The base is a bed of lettuce with some grape tomatoes and kalamata olives with delicious blue cheese dressing.

Prosciutto & Carmalized Onion Pizza

2011-10-27T08:25:00.000-07:00

What do you get when you have cheese...

proscciutto...
and carmalized onions?

A very delicious pizza!

After returning from a work trip with no groceries, I stared into my desolate fridge. The only thing in there, besides my Brita, was some prosciutto, a block of toscano cheese and a block of pecorino romano cheese. I pulled a rice pizza crust from the freezer and thought to myself "I can make something with this...? Maybe?"

A quick Google search later I found myself drooling at The Pioneer Woman's blog. I knew what I'd be having for dinner!

The combonation and flavors of this pizza were amazing! Although I'm typically a "veggie" type of girl when it comes to pizza.

Enjoy!

Faux-Pho

2011-10-25T08:30:00.000-07:00

As the weather gets chillier something spicy and warm always make a great dinner. In an effort to save money, I made this faux-Pho using food I already had at my home.

I started boiling water and preparing rice noodle for two people to package directions. In a separate pan, bring one - 32 oz carton of veggie (or chicken or beef) stock to a light boil. Once veggie stock is at a light boil toss in 10-12 large shrimp and cook until pink throughout. Divide broth and shrimp into two large bowls. Fill each bowl with half the rice noodles and then top with bean sprouts, jalapenos, fresh basil and sriarcha to taste. A quick, warm and filling meal is ready to be eaten!

Enjoy!

Bacon and Caramelized Onion Dip

2011-10-20T08:00:00.000-07:00

I have always been a big fan of onion dip. In fact, I'm pretty much a fan of all types of dips. I'll take chips and dip over dessert any day! When I saw Caramelized Onion Dip on Nicole's blog awhile back I knew I was gonna have to try it. My first attempt was a "healthier" version which I made just using the caramelized onions and Greek yogurt. It was pretty tasty and fairly healthy when eaten with veggies instead of potato chips.

It was so good that I decided I needed to make it again this past weekend, only when I had this great thought, I happened to be frying bacon. See where I'm going with this? Bacon + caramelized onions = pure awesomeness!

Bacon and Caramelized Onion Dip
5 strips bacon (I prefer uncured)
1 large sweet onion
1/2 tsp cayenne pepper
1/2 tsp paprika
4 0z cream cheese (half block)
1 cup sour cream or Greek yogurt
3 tbs mayo

Place cream cheese in a large bowl and allow for it to soften to room temperature while preparing. Next, thinly chop onion.

In a large skillet, cook bacon until crunch and brown. Remove bacon from skillet once it is cooked and place on paper towels. Pour bacon grease into a jar leaving about 2 tbs remaining skillet. Add onions and seasonings and cook slowly over medium low heat stirring occasionally. Add more bacon grease if needed. Cook 20-30 minutes until onion in brown and caramelized.

Once onions are cooked allow them to cool slightly. Add onion and crumbled bacon to bowl with cream cheese. Slowly begin to work in onions and bacon using a rubber spatula. Add sour cream and mayo and combined until well mixed. Serve immediately or chill to eat later.

This is definitely a must for the next time you have company or watch football this fall!

Enjoy!

Shaved Fennel, Garbanzo Beans, and Avocado Salad

2011-10-18T13:36:00.000-07:00

It may be Fall in most parts of the country, but here in Vegas it still summer. Sunny, 80 degrees and the pools still open! I wanted something light and refreshing for lunch the other day and came up with this quick salad.

A bed of field greens, shaved fennel, garbanzo beans and fresh avocado. For the dressing I used equal parts of lemon juice, evoo, white balsamic vinegar, and salt & pepper to taste. Perfect as meal or as starter.

Enjoy!

More Everything but Kitchen Sink Salads

2011-10-13T08:00:00.000-07:00

With so many salad options, here's another "everything but the kitchen sink" salads. Todays choice is a bed of lettuce topped with roasted brussel sprouts, eggplant and sweet potatoes. Also has some fresh heirloom tomatoes and roasted turkey. Here are a few more of my favorite salads here, here and here!

Something Kind of Different Salad

2011-10-11T14:45:00.000-07:00

This week is salad week here at How the Cookies Crumble. Salads don't have to be the same old boring tomatoes, onions and cucs. One of the best ways to keep salads appealing is mixing up the ingredients.

For this salad I just used some random leftovers from the fridge and it turned out amazing! Black beans, fresh corn, sweet peas, banana peppers and a leftover grilled chicken breast. Here and here and here are a few more of my "everything but the kitchen sink" salads for more inspiration.

Enjoy!

Grilled Tofu

2011-10-06T17:20:00.000-07:00

I have been thinking about grilled tofu ever since I saw on the Vesta Grill menu when I was in Denver earlier this summer. There was something simple about the charred seasoning of the grill adding simple flavor to tofu that just inspired me.

To begin, I started with extra firm tofu and pressed it between two plates to squeeze out any excess liquid. I sliced the tofu length wise and then cut it into strips about 1 inch thick. I then whipped up a quick marinade of soy sauce, tamari, and a little brown sugar and let the tofu soak on each side for about an hour in the fridge.

Once the tofu had a good marinade, I threw it on the grill on medium heat cooking for about 15-20 minutes on each side. The result was crisp and flavorful on the outside and warm and tender in the middle. Serve over a salad or with your favorite dinner sides. Or if you're inspired by the Vesta Grill version, serve with several of your favorite dipping sauces!

Simple 5-Minute Greek Pizza

2011-09-28T07:00:00.000-07:00

For someone who has gone gluten-free, pizza shows up in my diet much more frequently than before. Probably because it's such a simple meal to make with lots of different varieties available.

For this simple meal I started with individual sized premade rice pizza crust from Whole Foods (pita bread also works well). I used spaghetti sauce, bell peppers, olives, red onion, mozzarella and feta cheese but feel free to use whatever toppings you have in your fridge. Possibilities could include BBQ chicken pizza or spinach & roasted veggie. Be creative!

I preheated the crust 2 minutes in the toaster oven while I chopped up my veggies. I then topped everything back on the pizza and placed back in the toaster oven another 3 minutes till cheese began to bubble and golden. Allow to cool slightly and voila!

Enjoy!

Simple 5-Minute Pad Thai

2011-09-26T07:00:00.000-07:00

My meals are usually quick and effortless but this week I'm putting a special focus on 5-Minute Meals. These are truly meals you can make simple and fast that also happen to be healthy and nutritious.

For this Five Minute Pad Thai I used precooked turkey breast, shiritaki noodles, and San-J Peanut Sauce. Any peanut sauce will work but I chose San-J because it is gluten-free. I've seen similar versions at Fresh & Easy or Trader Joe's. You could also use rice or spaghetti noodles - I went with shiritaki to keep it low calorie.

Rinse shiritaki noodles and let them drain. Heat a frying pan on stove top and coat with cooking spray. Toss in 3 oz of precooked turkey (or chicken or shrimp) and heat for 2 minutes. Add 1/4 cup of peanut sauce and noodles to pan. Cook for another 2 minutes. Add fresh bean sprouts and green onions or any veggies you prefer. Serve Pad Thai topped with chopped peanuts.

Enjoy!

Tomato Basil Hummus

2011-09-23T07:00:00.000-07:00

This might be my favorite hummus of all. Maybe because tomato + basil is one of my favorite flavor combos. Possible also because this hummus is lower in calories and fat than most.

Tomato Basil Hummus

1 can garbanzo beans, drained and rinsed
1/2 can (8oz) diced tomatoes
1-2 cloves garlic
1.5 tbs tahini
1 tbs tomato paste
8-10 fresh basil leaves

Throw all ingredients in a food processor and blend away until smooth and creamy.

Horseradish Hummus

2011-09-21T07:00:00.000-07:00

I first saw this hummus at a Trader Joe's in Virginia. Ummm, yum! Unfortunately I have yet to find the ready made version back home in Vegas so I had to make my own.

Horseradish Hummus

1 can garbanzo beans, drained and rinsed with liquids saved
1-2 cloves garlic
1.5 tbs tahini
3 tbs evoo
3 tbs garbanzo bean liquid
juice from half a lemon
3 tbs prepared horseradish (or flavor to taste)

Throw all the ingredients in a food processor and blend away until smooth and creamy. Add more or less horseradish according to taste.

Enjoy!

Green Curry Hummus

2011-09-19T07:00:00.000-07:00

I'm traveling to Boston for work this week but I didn't want to leave you all without some great food post. So this week I'm official announcing it to be Hummus Week. I've put together several of my favorite hummus recipes for you to enjoy. First up...

Green Curry Humms inspired by KERF and The Edible Perspective

1 can Garbanzo beans, drained and rinsed with liquid saved
1-2 cloves garlic
1.5 tbs tahini
Juice from half a lemon
2 tbs green curry paste
3 tbs evoo
3 tbs liquid from drained garbanzo beans

Place ingredients in the food processor and process until smooth. Add additional liquid as needed. Serve with your favorite veggies such as tomatoes, jicama, snow peas and carrots, or pita bread/chips.

Enjoy!

Avocado Chicken Salad with Heirloom Tomatoes

2011-09-13T10:13:00.000-07:00

This is a delicious quick and easy lunch idea. The avocado added a creamy texture to the chicken salad and replaced some of the unhealthier fats with some good monounsaturated fats! Plus adds some kicking flavor!

Avocado Chicken Salad

2 Chicken breast
2 large Heirloom tomatoes
1 avocado
2 tbs Mayo
fresh basil, about 6-8 large leaves
salt & pepper to taste

Boil (or bake) the 2 chicken breast until chicken is fully cooked. Place in fridge until chilled. Cut chicken into chunks and mix together with half the avocado, mayo, basil, and salt & pepper.

To serve, slice tomato into 8 chunks leaving skin on bottom intact. Open tomato like a flower and place in a bowl. Scoop half the mixture on top of the tomato. Repeat with remaining tomato. Top each dish with 1/4 of remaining avocado slices.

Enjoy!

{Gluten Free} Chili Relleno with Black Beans & Corn

2011-09-08T10:43:00.000-07:00

These were a dream come true. Roasted poblano peppers stuffed with black beans, fresh corn and cheese then baked with a fluffy gluten free egg batter. These rellenos are slightly more like a casserole than true individually stuffed and fried chili rellenos. But this was by far the best chili relleno I've ever had! The pictures do no justice to the flavor of this dish.

Baked Chili Relleno with Black Beans & Corn

4 large poblano peppers
1 can black beans, rinsed & drained
2 ears fresh corn cut of cob or 1 can corn
1/4 onion, diced
2 cup Mexican cheese
Paprika
Cumin
Chili powder
6 eggs
2/3 cup gluten free flour (I used King Arthur)
Salsa verde or enchilada sauce

Start by roasting your pepper in the over or on the grill until skin is lightly charred and bubbling. Remove peppers, place in a paper bag and allow to cool. Once peppers are cool, cut a small slit and carefully remove the stems and seeds and set aside. (I left most my seeds inside and it didn't bother me. Does make them slightly more spicy though.)

Heat oven to 375. In a large bowl mix together black beans, corn and onion (some may choose to sautee onion first). Add 1.5 cups of cheese to the mixture plus seasonings to taste. Begin filling peppers with bean, corn and cheese mixture through the small slit. Be careful no to tear the peppers. Place finished peppers in an 8x8 Pyrex dish that is well coated in cooking spray.

In a separate bowl using a hand mixer, beat together 2 eggs and 4 egg whites until fluffy. Slowly mix in flour mixture and continue to beat until fluffy. Pour mixture over peppers in Pyrex dish. Bake for 30 mins or until breading becomes fluffy and golden. Sprinkle the remaining cheese on top of the dish and place back in oven until melted.

Use a large spoon to serve being careful not break the peppers in half. Pour sauce of choice over peppers and top with a dollop of sour cream or Greek yogurt.

Enjoy!

Shiritaki Tuna Noodle Casserole

2011-09-05T15:26:00.000-07:00

I'm not sure where I got the craving for this old school classic dish. Somewhere the thought popped into my mind and I knew I needed peas, pasta, tuna and creamy goodness. Never having made this dish for myself, I really had no basis for a recipe. I'm pretty sure the last time I had Tuna Noodle I was 12 and my mom made it for me. So I went with what I thought would be good and was sure to avoid any of the boxed varieties.

Shiritaki Tuna Noodle Casserole

1 package shiritaki noodles, macaroni style
1 can tuna, drained
1 cup peas, frozen
1/2 tbs butter
1/2 cup milk
1/4 cup Parmesan
1/4 cup mozzarella
paprika
salt and pepper
crushed red pepper

In a small sauce pan heat milk and butter over medium heat until butter melts stirring frequently to be sure not to scorch the milk. Once butter is melted, add in cheeses and continue to stir. Once mixture become gooey, add tuna and frozen peas.

In a separate pan, cook shiritaki noodles to package instructions. Once noodles are cooked and drained, add them to the creamy, cheesy mixture. Add a couple dashes of paprika, s & p, and crushed red pepper to taste. Serve topped with some extra Parmesan. Serves two.

Enjoy!

Corn and Black Bean Quesdilla

2011-09-01T13:54:00.000-07:00

I love fresh corn in just about anything during the summer! I like it raw, sweet and crunchy. For this easy meal idea, I used a brown rice tortilla from Trader Joe's and filled it with fresh corn cut off the cob, black beans, fresh cilantro, and a Mexican cheese blend. For the sauce I used Greek yogurt and mixed in some Adobo sauce.

Enjoy!

Snack Time: Tomato and Mozzerella Salad

2011-08-30T16:03:00.000-07:00

This has been my snack of choice as of recently. Probably not as pretty as some of my past post, but sometimes ya just need a garden fresh tomato and mozzarella with fresh basil. Simple, light, refreshing, and filling.

Salmon Nicoise Salad

2011-08-26T11:00:00.000-07:00

Tomatoes, potatoes and salmon, oh my! I love the rich mix of flavors you find in a Nicoise salad, but then again, I've always loved the tang of capers, Dijon and kalamata olives. A typical Nicoise is made with tuna but I was more in a salmon mood.

This simple meal consisted of a bed of arugula topped with tomatoes, potatoes, green beans, olives and lots of capers. The salmon was actually from a can and perfectly complemented the variety of flavors. For dressing I mixed together some rice vinegar, Dijon and a little EVOO.

Enjoy!

Good Ol' {Gluten-Free} Grilled Cheese

2011-08-19T15:32:00.000-07:00

Sometimes a girl just needs a good ol' [gluten-free] grilled cheese.

French Meadows gluten-free bread, pepper jack cheese, and fresh avocado slices. Sometimes simplicity is perfection.

Enjoy!

Sweet Corn Salad

2011-08-16T09:39:00.000-07:00

I love summer and all of the fresh produce available. I think it's no mystery that I'm a true veggie lover. Finding fresh veggies that are in season are just that much more awesome.

For this simple meal, I used one ear of corn and sliced it off the cob. I then quickly blacnched the corn and a handful of green beans for 60 seconds. In a seperate bowl, I mixed together 2 tbs white basalmic vinegar, a dabble of honey, a dash of Dijon, 1 tsp EVOO and salt & pepper. Mix everything together, add some sliced heirloom tomatoes, fresh basil, and top with feta. A light, crips summer lunch ready in minutes!

Enjoy!

Grilled Salmon, Fresh Corn and Green Goddess Dressing

2011-08-11T10:00:00.000-07:00

What goes perfect with crisp arugula, fresh garden tomatoes, sweet corn cut of the cob, and a juicy piece of grilled wild Alaskan salmon?

Why Gluten-free Green Goddess Dressing, of course!

My mom sent me this recipe a while back and I finally got around to making some. Dare I say it might be the new Mmmm Sauce - I want to put it on just about everything. I hope I don't ruin Green Goddess dressing for anyone, but I just have to say, any food that contains anchovies and capers is amazing in my book!

Gluten-Free Green Goddess Dressing from drgourmet.com

1 oz canned anchovy fillets, drained
3 cloves garlic, minced
2 TBS fresh lemon juice
2 TBS white wine vinegar
1/4 tsp dried tarragon
3 TBS tops of green onions, sliced
3 TBS fresh parsley leaves, minced
1 tsp capers
1/4 cup non-fat sour cream or Greek yogurt
1 cup non-fat mayo

Drain anchovies and pat dry with paper towel. One ounce is about half a tin, but I like anchovies a lot so I used the whole two ounce tin. Whirl all ingredients, except the mayo, in the blender until smooth. Add the mayo and whirl on low. Chill before serving!

Greek Egg Scramble and Dill Fries

2011-08-09T16:56:00.000-07:00

I've frequently mentioned how breakfast is not one of my favorite meals. I don't like any type of food that is covered in syrup which works out to my advantage since I can't eat gluten. But every now and then I'll really want some eggs. Even better if the eggs are filled with my favorite veggies and topped with cheese. As for the dill fries - I didn't have any hashbrowns so I figured Mama Pea's fries would work great any time of day for my taste buds.

For this egg scramble I started by whisking one egg and two egg whites in a bowl. I then sauteed a large handful of spinach, some diced tomatoes, and some sliced kalamata olives. Once my veggies were cooked I scrambled in my eggs and cooked until the eggs were no longer runny. Topped my simple creation with feta and served with dill fries. It was the perfect brunch meal if you ask me!

Enjoy!

{Gluten-Free} Veggie Pesto Pizza

2011-07-30T12:31:00.000-07:00

I love making pizza at home because there are so many variations plus they can be healthier than a restaurant version. This was a pre-made gluten-free crust I found in Whole Foods deli section. I topped it with homemade pesto, olives, onion, tomatoes, mushrooms and low fat mozzarella. Delicious meal ready in less than 10 minutes!

Enjoy!

Mediterranean Quinoa Salad

2011-07-27T20:39:00.000-07:00

Need a side dish for a cookout this weekend? Then this dish is for you! Quinoa makes a perfect summer salad and is naturally gluten-free. Quinoa is also a complete protein and contains more protein than any other grain.

Mediterranean Quinoa Salad

2 cups quinoa

1 pint grape cherries, sliced

1 cucumber, peeled, seeded, and diced

3/4 cup kalamta olives, pitted and sliced

1 pint crumbled feta cheese

3/4 cup balsamic vinegar

1/3 cup olive oil

1 tbs oregano

1/2 tbs basil

salt and pepper to taste

Prepare quinoa to package direction. Then chill in fridge until cool. In a small bowl mix together vinegar, oil, and seasonings. Then mix all the ingredients together and enjoy! This recipe made a huge bowl. You can cut the recipe in half if you're not expecting a large.

Portabella Tikka Masala

2011-07-25T11:53:00.000-07:00

Remember the gluten-free naan recipe I gave you a couple weeks ago? Well now I have the perfect pairing for an Indain delight meal. I really wanted some Tikka Masala but ever since I got sick from chicken a couple weeks back I've been eating less meat (I've never been a big meat eater to begin with) and even more vegetarian.

For this simple meal I sliced up a grilled portabello and warmed it in a skillet with 3/4 cup of Tikka Masala sauce. I loved using portabello because it's still flavorful and thick in texture. I found the sauce at Fresh and Easy but I've also seen jarred Masala sauce at Trader Joe's and Target. I served my Portabella Tikka Masala with sauteed spinach and a piece of garlic naan that I had previously made and frozen. Quick and easy meal in less than 10 minutes.

Enjoy!

Grilled Goat Cheese Portabella with Zucchini

2011-07-23T16:00:00.000-07:00

If it's too hot for burgers try grilling something on the lighter side. I was craving a hot, juicy burger but knew it would weight me down on such a scorching day. Instead I opted for something just as juicy and flavorful - grilled portabella topped with goat cheese, red onion and fresh avocado. Sided with spinach and grilled zucchini it made the perfect summer meal.

Enjoy!

Basil-Lime Skinny Gimlet

2011-07-21T22:11:00.000-07:00

Everyone is talking about how hot it is! Well, sunny, intense and 110 degrees is normal around this time of year. But for those of you that need a break from the heat try this refreshing summer cocktail.

2 oz gin or vodka

4 oz club soda

2 lime wedges

6-10 basil leaves

1 packet of Splenda

Muddle lime, basil and Splenda in a tall glass. Add gin or vodka. I like both but prefer gin in this cocktail. Shake up ingredients and pour back in glass. Fill with ice and top off with club soda. Light, cool and refreshing.

Stay cool! I'm headed off with my cocktail for dip in the pool.

Thai Eggplant Salad

2011-07-20T15:00:00.000-07:00

This perfect salad is light and refreshing for a hot summer evening. Plus it still tastes amazing chilled in the fridge and eaten the next day.

Thai Eggplant Salad modified from A Veggie Venture

1.5 lbs Japanese eggplant (long and skinny), roasted and peeled
1/2 red onion, peeled and thinly sliced
5 stalks green onion, sliced
1/3 cup cilantro, chopped
2-3 Bird’s Eye chilies, thinly sliced – I used some red jalapenos from my garden
5 tbs fresh lime juice (about 2-3 limes)
2 tsp brown sugar I was out of brown and used white
2-3 tbs fish sauce
2-3 garlic cloves, crushed
2 tsp Thai red chili sauce or spice to taste – I used Sriracha
.5 lbs Shrimp, cooked, peeled and deveined
1/4 cup peanuts, chopped - optional

Fire up the grill and allow to heat. Wash eggplant and pierce skin several times with a knife. Place eggplant whole on the grill at a medium-high temp for 35-40 mins. Option – you can also roast eggplant in oven but it was too hot to cook in doors this day. Use tongs to continually rotate eggplant until extremely soft. Skin will be slightly black. Allow eggplant to cool to touch and cut off tops and peel off skin. Note - I left the skin on some of my eggplant this time for more texture, color and taste. Cut eggplant into 1” chunks.

In a large bowl mix together lime juice, fish sauce, sugar, garlic and red chili sauce. Remember you can always add more chili sauce later for extra heat so start light and work your way up. Add all remaining ingredients in bowl and toss with large spoon.

This salad can be served warm or allowed to chill in fridge to absorb the marinade. I had some of this salad as soon as it was ready and also ate some chilled the next day for lunch. It’s great both ways.

Additional options – I have had this salad in Thai restaurants served with ground chicken. I have also had it served over mixed greens.

Chipotle-Black Bean Mexican Salad

2011-07-14T13:48:00.000-07:00

I still have not found my camera cord. I think I'm gonna need to give in and buy one of those memory stick readers but that actually requires me to drive to the store and buy one. So for now I'm using my iPhone. When I saw this on She Wears Many Hats the other day, I knew what I was going to have for dinner. This was right up my alley, plus I already had most of the ingredients at home.

For this Chipotle-Black Bean Mexican salad I started with a bed of spinach and topped it with black beans, roasted corn, jicama, tomatoes, avocado, cilantro, shrimp and tortilla crisps. I used this recipe for the Chipotle dressing only I added extra lemon juice instead of chicken stock. The dressing was good and spicy! If you don't like a lot of spice then try using just one pepper instead of three. Next time I think I'm gonna try this recipe and add a little vinegar so it's thick.

To make my tortilla crisps I used 4 corn tortillas and cut them in 1.5" x .5" pieces. Set the oven at 400, sprayed a cookie sheet with cooking spray and spread out my tortilla strips. Then I gave the pan and strips another spray with cooking spray and sprinkled them with cayenne pepper and garlic salt. Cook them for about 10 mins or until crisp remembering to pull the cookie sheet from oven and move the crisps around with a spatula a couple times to make sure they don't burn.

Enjoy!

Simple Breakfast Potatoes

2011-07-12T11:25:00.000-07:00

I have some really great recipes and photos I am really excited to share with you right now, but I've lost the cord to my camera so they're temporarily on hold. But here is a simple favorite of mine to hold you over until I can get my pictures uploaded.

I'm not a big breakfast person but on the weekends I sometimes enjoy breakfast on the patio with a cup of tea. I don't like a lot of sweets but I love potatoes. Add some onion, garlic and hot sauce and I'm a happy girl. These potatoes are super easy to make and only takes a couple minutes to prepare.

Take one large russet potato, scrub it well, and pierce with a fork. Place in microwave for 5 minutes remembering to turn it over half way. While potato is cooking chop up 1/4 of an onion and 2 cloves garlic and brown in a frying pan with some cooking spray. When potato is done in microwave, chop into chunks with skin on. Add a little more cooking spray to pan and mix potato with onion and garlic. Cook for about a minute till slightly brown and potato pick up flavors. Serve with a healthy dose of hot sauce or sriracha. Enjoy on your next morning off!

{Gluten-Free} Banana Nugget Cookies

2011-07-09T13:35:00.000-07:00

Today I have a special treat for you. With a blog name like How the Cookies Crumble and also being gluten-free blogger, I get a lot of traffic for people looking for gluten-free cookies. I love baking but don't have much of a sweet tooth. One bite of a cookie and I'm good to part with sweets. I prefer taking in my "fun" calories in the form of chips & dips. So the only time I really bake is when I have a place to distribute my goodies. The two cookie recipes I have on my blog (here and here) both were in my pre gluten-free days.

I don't like disappointing my readers so today I bring you the best gluten-free cookie recipe ever! This is a family recipe which has always been a huge hit. The cookies are always soft and moist, and have an amazing flavor combo. Even people who claim to not like bananas like them! I modified the recipe to be a gluten-free version. I have found when baking GF it is best to use the metric system and weigh ingredients. GF flours tend to weigh more or less than typical white flour used in recipes. For this reason I will give you the weight, but if anyone is baking a non-GF version I have included the measurements in cups.

Gluten-Free Banana Nugget Cookies

201g (1 cup) sugar

142g (3/4 cup) shortening

1 egg

275g (1 cup) mashed banana (I usually use 2 large banana and add the extra)

175g (2 cup) Bob's GG Rolled Oats

1 tsp salt

3/4 tsp cinnamon

1/2 tsp baking soda

260g (1.5 cups) Sof'ella GF All Purpose Flour

1 package semi-sweet chocolate chips

Preheat oven to 375 degrees. Mix together sugar and shortening. Then add egg and beat until fluffy. Add banana and then slowly begin to work oats into mix. Mix the remaining dry ingredients in a separate bowl and then slowly begin to add flour mixture to cookie mix. Once all ingredients are added, stir in chocolate chips.

Spoon cookies onto a silpit lined cookie sheet. Bake for 10 mins at 375 or until cookies begin to golden. Cookies will be extremely soft and fragile upon removing from the oven. You can allow the cookies to cool on the sheet or carefully use a spatula to transfer to cooling rack.

Tips:

These recipe is easy to make vegan by substituting egg for 1/2 cup banana or flax seed substitute.
I usually freeze my banana when they begin to brown. When I'm ready to bake I pull 2 bananas from the freezer and place them on a dinner plate to allow them to defrost for 15 mins. Bananas will easily squeeze out of skins and use a fork to mash on plate.
My next attempt will be to elimante the shortening from the cookies to make an even "healthier" version.

These are seriously the best cookies you will ever make! So stop reading and head to the kitchen!

Enjoy!

Shrimp Diablo Shiritaki

2011-07-08T11:50:00.000-07:00

I just love a spicy red sauce and pasta. I have been on a shiritaki noodle kick lately. I just love that you can enjoy a huge bowl of pasta that is extremely low in calories, plus they are gluten-free. For this simple meal I used precooked frozen shrimp that I defrosted under running water. In a small pan I added 1 cup pasta sauce and added a healthy dose of crushed red pepper. Once shrimp are thawed, add them to the sauce and heat until warm. Cook the shiritaki noodles to package instructions. Pour the sauce over cooked noodles and garnish with fresh basil. A simple, delicious meal is ready in less than 5 minutes!

GF Overnight Oats

2011-07-06T11:22:00.000-07:00

I might be the last food blogger in the world to get into overnight oats and I promise not to start posting daily bowls of oatmeal. I have never been an oatmeal fan. In fact, I'm not really even a breakfast fan unless it's this or this. Even in the mornings I like spicy and salt and usually avoid anything sweet. It's not uncommon for me to eat last night's leftover for breakfast and as long as your eating healthy and getting all your nutirents, I see nothing wrong with Roasted Veggie Enchiladas for your morning meal. But everynow and then I do have a sweet tooth and for todays breakfast I present gluten-free overnight oats.

For this simple recipe I used 1/3 cup Bob's Old Fashion Rolled Oats, 1/3 soy milk, 1 tablespoon chia seeds, and 2 tablespoons Chocolate PB2. Mix together these 4 ingredients and then add half a banana cut into slices. Cover and refrigerate overnight. In the morning, add sliced strawberries and you have your breakfast ready to go! I like the chilled oatmeal in the summer and it kind of reminds me of eating cookies. or maybe cookie dough.

Faux-fried Fish with Jalapeno Horseradish Remoulade

2011-07-01T16:01:00.000-07:00

Since I became gluten-free, eating fried foods out is almost never an option. So when I get a craving for one of my old favorites, such as beer-battered fried fish (a double gluten whammy), I have to come up with a new version at home. Bonus is that I am able to bake at home instead of having fried food which is a lot less fat and still tons of flavors. However skipping the remoulade is not an option for me. :-)

For this meal I used swordfish and Glutino bread crumbs. Pat the fish dry with paper towel, dip in egg white, and coat in season bread crumbs. I like the taste and texture of the Glutino bread crumbs; however, once you mix some moisture such as egg into the equation it begins to clump which is how "hush puppies" showed up in the mix. Bake in oven at 375 until fish is thoroughly cooked. Highly recommended served with the Jalapeno Horseradish Remoulade.

Jalapeno Horseradish Remoulade

1/2 cup Mayo
3 tablespoon pickled Jalapenos, chopped
1 tablespoon Pickle Relish
1 teaspoon Horseradish (or more based on taste)
dash of Garlic Powder
dash of Ground Mustard
dash of Paprika

Mix all ingredients together and enjoy!

Enjoy!

Easy {Gluten-free} Naan

2011-06-29T21:13:00.000-07:00

This is a super simple, easy way to make delicious gluten-free Naan. Start with a package of Bob's Gluten-Free Pizza Crust Mix. Follow package directions on how to prepare dough using water, yeast packages, eggs and olive oil. Note: I had to add some additional GF flour to my mix to get dough to right consistency.

You will also need 1 stick – ½ cup of butter and some additional gluten-free flour for rolling out the dough.

While dough is rising, set oven to 500 degrees. Place stick of butter in a Pyrex bowl and melt in the oven. Keep a close eye on the butter. You just want butter to melt, not burn.

Once dough has risen, spread GF flour on a Silpat liner (or on your counter if you do not have a liner). Keep a bowl with GF flour within reach. Take a small handful of dough, place it on the Silpat and sprinkle with GF flour. Use a rolling pin to roll the dough to apprx 1/4” thickness. Use a rubber spatula or basting brush and coat cookie sheet with butter. Place dough on buttered cookie sheet and brush the top with another coat of melted butter. Repeat the process with all the dough remembering to add GF flour to the Silpat as needed to keep dough from sticking.

Place cookie sheet with bread on the top rack of the oven. Keep a close eye on your bread while it cooks. You want for it to brown and slightly burn, but not for it to become hard like a hockey puck. Bread will bake for approx 7 minutes but be sure to check and make sure you are not over or under cooking the bread.

Serve your gluten-free Naan with your favorite Indian dish. Naan also freezes well for future use.

Enjoy!

Bountiful Baskets

2011-06-25T13:09:00.000-07:00

This morning I got out of bed at 6:20am after only 3 hours of sleep ( a great story for another time) to pick up my Bountiful Basket at 6:30am. Bountiful Basket is a food co-op that operates with volunteers to purchase produce at deeply discounted prices and then distributes that produce evenly among participants. For $25 (plus a 1st time $3 donation fee) I got all of this organic produce! A large bag of grapes, 6 bananas, 4 heads of lettuce, 6 tomatoes, garlic, celery, 2 zucchini, a head of cabbage, 2 butternut squash, strawberries, a cantaloup, and a pineapple!

Looks like I'll be eating lots of fruits and veggies this week. :-)

To find out if this opportunity is available in your area check out http://www.bountifulbaskets.org/ .

Caprese Salad

2011-06-23T12:03:00.000-07:00

Nothing says summer to me like fresh Caprese salad. Fresh tomatoes are one of my favorite parts of summer. I'm so happy to fresh tomatoes growing on my patio this summer - and that they are actually growing! I have several waiting to rippen and lots more buds ready to grow. I also have an eggplant, jalapenos, basil, thyme, cilantro and chives.

The best part of a Caprese salad is that they are so simple!

Slice a fresh ripe tomato

Sprinkle tomato with sea salt & pepper

Top with slices of fresh mozzarella

Drizzle with aged balsamic and a litte evoo

Top with fresh basil from your garden

Enjoy!

North Carolina Pulled Pork

2011-06-21T13:08:00.000-07:00

North Carolina Pulled Pork. This is true BBQ to a Southern girl.

In the South BBQ is noun, not a verb. We have "cookouts" and we eat "BBQ."
BBQ is not firing up the "grill".
BBQ is not sweet sugar sauce you slather on a slab of meat.

In Virginia and to our North Carolina neighbors to the South, BBQ is slow cooked pulled pork perfectly balanced with a tangy vinegar and hot sauce. Since the time I moved away, I've frequently had intense craving for true barbecue (which is odd because I didn't eat a whole lot of BBQ when I did live in the South).

When I was in Texas a couple weeks ago a friend suggested we go out for BBQ. I was thrilled. But to my disappointment, in Texas BBQ is beef brisket and not pulled pork. Now I'm not dissing Texas BBQ, I was just hoping I would have found one of my favorites. Since then I have had this recipe on my mind.

North Carolina Pulled Pork (a slow-cooker version)

1 - 3lb Bone-in Pork Roast Shoulder
1.5 Cups Apple Cider Vinegar
2 Tablespoons Hot Sauce (I used Louisianna)
1.5 Tablespoons Brown Sugar
1 teaspoon Fresh Ground Pepper
2 teaspoon Cayenne Pepper
1 teaspoon Crushed Red Pepper

In a small bowl, mix together bottom six ingredients. Place pork roast in slowcooker and set on low for 10-12 hours. I choose to trim the extra fat off my roast. It was plenty marbled and there was close to a good pound of fat that was easy to cut off. (This is probably causing my true Southern friend Sara who taught me everything I know about Southern cooking to gasp. I'm pretty sure throwing away pork fat is a crime in her book. In fact, even if she is okay with me removing the extra fat, I'm sure I was suppose to save the fat for something else such as collard greens. But it's too late. The fat is gone.)

Roast will be tender and easily fall apart when ready. Remove roast from liquids and place in a casserole dish. Gently pull the roast apart with fork and knive (or if your me, just use kitchen scissors). Pour 1.5 cups of liquid over shredded pork, discarding the rest. Don't be affraid to add more vinegar or hot sauce if needed!

Serve pork on a toasted [Gluten-free] bun topped with fresh Cole Slaw. Side of roasted sweet potato fries is highly encouraged.

Enjoy!

Pick Your Poison

2011-06-16T12:29:00.001-07:00

I attended an event Monday night for alcohol infused cupcakes at Marquee night club. Baketenders Robyn and Taryn of Pick Your Poison Bake Shop made the perfect cupcake concoctions. Cupcake flavors included: strawberries & champagne, Guiness, margarita, Jäger Bomb, drunken pineapple, Jack N Coke, and last but not least, red wine velvet.

Of course this gluten-free girl didn't do any actual pastry tasting, but I did try out some of the amazing frostings. The frosting is the best part anyway, right? Guiness and the strawberries & champagne frosting were both amazing, however, margarita won my heart with it's salty sprinkled top.

Pick Your Poison Bake Shop in Las Vegas sells a dozen cupcakes for $14 and offers free delivery. Perfect for a birthday celebration or a new twist on wedding cake!

For more information you can find them at http://www.facebook.com/PYPbakeshop or email at
pickyourpoisonlv@gmail.com

- Posted using BlogPress from my iPhone

{Gluten Free} Veggie Pizza

2011-06-13T17:45:00.000-07:00

I've tried several gluten free pizza over the past several months - mixes, frozen crusts, pre-made crust from Whole Foods deli. I've actual enjoying quite a bit of pizza at home because it's so quick and easy. So far my favorite pizza crust has been Nature's Highlight Brown Rice Pizza crust. It's thin and crispy. It's a bit more rice-y in flavor but I've become quite fond of the texture. I found these crust in the freezer section of Whole Foods.

Artichokes

2011-06-05T22:00:00.000-07:00

Things I've been loving right now. Vegetables. Lots and lots of vegetables. I've been particularly fond of these delicious flowers right now.

Yep, that's right. Artichokes are actually the flower of a thistle plant. If you missed my post on how to prepare artichokes last year, check it out now - I Love Artichokes!

Enjoy!

Chilled Shrimp Salad

2011-06-03T13:55:00.000-07:00

It's getting hot here in Vegas which mean I want to use the stove less and less. This tasty shrimp salad is sure to keep you nice and cool in the summer and can be prepared in a matter of minutes.

Chilled Shirmp Salad

2 cup Shrimp, cooked, peeled and deveined
1/4 of a large Cucumber, peeled and diced
3 stalks Green Onion
1 large Avocado
2 tbs Mayonaise
1/4 cup Greek Yogurt
1 tbs fresh Dill

Mix together the above ingredients in a large bowl. Serve over a bed of greens with fresh tomatoes. Told you it was easy!

Enjoy!

{Gluten Free} Breakfast Sandwich

2011-06-01T10:50:00.000-07:00

I have been traveling lots the past couple months - mostly work, but a little bit of fun, which kinda explains my lack of blog posting lately. I'm finally back home with only a few short trips worked into the summer which feels nice.

First thing I loaded up on upon getting home is vegetables! You just never seem to get enough fresh ones while on-the-go. I think my grocery trip was all produce and included lettuce, tomatoes, cucumbers, onion, avocado, artichokes, carrots, celery, mushrooms and a cantaloupe. The non-produce selection consisted of Greek yogurt, frozen shrimp, cheese, and pasta sauce. What can I say, I'm a veggie lover!

I also whipped up this little gluten free breakfast sandwich. I use to love Egg McMuffins when I was traveling. For being fast food they are relatively healthy. But now that I can no longer have gluten, Egg McMuffins are off my go to list when traveling. Luckily for me breakfast sandwiches made at home are even better than the drive through.

For this sandwich I used a toasted Glutino English Muffin, 1 egg + 1 egg white, melted cheese, and slightly seared prosciutto. Delicious!

Enjoy!

Bacon Wrapped Shrimp Brochette

2011-05-27T16:20:00.000-07:00

I worked at a Mexican restaurant years ago that had the best grilled shrimp stuffed with jalapeno, cheese, and wrapped in bacon. One of my buddies I worked with came to visit recently and we decided it was necessary to try and recreate these amaing bites of goodness. Normally you would cook this on the grill, but it was unusually windy this particular day so we ended up broiling them instead.

Bacon Wrapped Shrimp Brochette

8 jumbo Shrimp, peeled and deveined
8 slices Bacon
2 Jalapenos, seeded and cut into thick slices
2 oz Monterey Jack Cheese, cut into thick slices
4 bambo skewers, soaked in water

Stuff shrimp with a slice of jalapeno and cheese. Wrap with bacon and skewer to keep in place. Place on grill for approx 5 mins until shrimp is cooked and bacon is crispy brown.

We served our shrimp with a side of sauteed squash and onions, and asparagus cooked with bacon (of course).

Enjoy!

{Gluten Free} Pad Thai

2011-05-18T17:13:00.000-07:00

I bought these kelp noodles awhile back from Whole Foods with no idea what I'd eventually do with them. They looked tasty. Kelp is high in minerals and Omega-3's. So why not give them a chance. I opened the package and found the noodles to have a great, light, but slightly crunch texture. I had been craving Pad Thai so I figure why not give it a go!

Gluten Free Pad Thai

1 block extra firm tofu (or shrimp, chicken, beef or pork if you prefer)
2/3 cup Rice Wine Vinegar
1 tsp Cayenne Pepper
1 tsp Cumin
6 tbs Fish Oil
1 tbs Red Chili Sauce or Siracha
3 tbs Brown Sugar
1 tbs {gluten free} Soy Sauce
Juice of 1 Lime
1 tbs PB2 (or substitue regular peanut butter)
4 cloves Garlic, minced
1 - 12oz package of Kelp Noodles
2 Eggs, scrambled
1 cup Bean Sprouts
1/2 cup Cilantro, chopped
6 Green Onion stalks
1/4 cup Unsalted Dry-Roasted Peanuts, chopped

Wrap tofu in clean cheese clothe or dish towel; put on a plate and stack several plates to add weight on top of tofu. Let drain in fridge for at least an hour. (I let mine sit over night) Cut tofu in 1" cubes and marinate in rice wine vinegar, 2 tbs fish oil (save remain for sauce), cayanne, and cumin for at least an hour. Remove tofu from liquid and bake on a foil lined cookie sheet at 425 for 30-35 minutes or until tofu is golden brown.

While tofu is cooking mix together remaining fish oil, red chili sauce, brown suger, lime and PB2 in a small bowl and set aside. In a wok or large frying pan, coat with cooking spray and cook eggs. Remove eggs while still slightly runny from pan and set aside. In same pan, coat with cooking spray and brown minced garlic. Then add kelp noodles and Fish Oil/Pad Thai sauce. Cook noodles for 2 minutes. Then add eggs, bean sprouts, cilantro, green onions and cook for an additional 2 minutes.

Split noodles into 2 large servings and top with tofu, chopped peanuts (I used cashews instead), and more fresh cilantro, if desired.

These noodles turned out to be the perfect substitution to rice noodles. Bonus points for being extremely low calorie and packed with calcium!

Enjoy!

Black Bean Boats

2011-05-16T15:07:00.000-07:00

I absolutely loved these black bean salad boats! The black bean mixture was delicious. I also used it as a topping for tacos and my eggs the next morning. This recipe is a winner!

Black Bean Salad Boats from She Wears Many Hats

15 oz. can black beans, drained
1 medium tomato, diced
1 avocado, diced
2 tablespoons red/purple onion, finely minced
1 tablespoon cilantro, chopped
4 pieces bacon, cooked, crumbled
1 tablespoon mayonnaise
Juice from 1/2 lime
Salt and Pepper to taste
6-8 romaine heart leaves

1. Mix ingredients for bean salad together.
2. Fill romaine heart “boats” with bean salad.
3. Refrigerate until ready to serve.

Preparation time: 10 minute(s)

Number of servings (yield): 4

I modified the recipe slightly by using a chipotle flavored mayo, adding jalapeno and green onion, and putting the bacon on the side so I could share them with my vegetarian sister.

Enjoy!

Cucumber Tomato Dill Salad

2011-05-04T16:45:00.000-07:00

This is a great salad for a summer cookout or to enjoy at home. Super simple, fresh, and tasty!

Cucumber Dill Salad

1 large Cucumber, peeled
1 pint Grape Tomatoes
1/2 cup kalmata olives, pitted, sliced
1 tbs Dill, fresh or dried
1 cup Greek Yogurt
3 tbs Red Wine Vinegar
Salt & Pepper to taste

Peel cucumber and cut lengthwise, then slice in half moons. (I left half the skin on for some color.) Mix dill, Greek yogurt, vinegar and s&p in a bowl. Combined all ingredients and let chill. Makes a delicious low-fat salad!

Enjoy!

Shrimp and Goat Cheese Quesadilla

2011-04-26T20:18:00.000-07:00

I pretty much LOVE goat cheese so I was so psyched when my mom bought me some Queso Fresco goat cheese. Obviously the best choice was to make some type of Mexican dish! I took two corn tortillas and filled them with goat cheese and grilled shrimp chopped in pieces. I just used a little cooking spray in a frying pan and cooked the quesadilla on both sides till golden and cheese is gooey. Garnish with avocado, salsa and Greek yogurt. It's any goat cheese lovers dream!

{Gluten Free} Linguini with Red Clam Sauce

2011-04-20T12:39:00.000-07:00

This pasta was super easy and amazingly delicious. I'm finding that I really like Shititaki noodles. I like the flavor and different texture plus they are super low in calories! For this particular meal I used Pasta Slim Spinach Fettucchini.

[Source]

To make this dish, cook pasta to package directions. Bonus: takes only about 2 minutes to prepare!! In a sauce pan add 2/3 cup marinara sauce and 1 can drained chopped clams. Heat sauce until warm. Top noodles with sauce and fresh grated parmesan.

Enjoy!

Shrimp and Asparagus Stirfry

2011-04-18T12:04:00.000-07:00

With Spring here and asparagus in abundance, I needed to think of something different to do with veggies. I decided to throw some asparagus and mushrooms I had in with some shrimp and schezwan sauce and created this simple easy gluten-free meal! Served over brown rice and you have a meal ready in minutes. I buy the frozen kind of rice you microwave from Trader Joe's - I've never been good at cooking rice on my own.

Black Beans, Roasted Veggies & Quinoa

2011-04-16T12:10:00.000-07:00

This is a gluten free and quick alternative to black beans & rice. Of course rice is gluten free, but I prefer the light fluffy texture of quinoa plus it cooks much faster! For this simple meal I cooked the quinoa to package instructions. Then in a skillet I cooked some frozen onion and pepper mixture, and added some roasted corn. Then I rinsed and drained a can of black beans and warmed them in the skillet with the veggies. Mix the veggie, black beans and quinoa all together and add some Cumin, Chili Powder, Crushed Red Pepper and Garlic Powder to taste. Sometimes I like to top it of with a big dallop of Greek yogurt or sour cream and salsa. Today I had it just as it. Delicious, light, fluffy and full of protein.

Enjoy!

Gluten Free Creamy Cheesy Risotto with Shrimp

2011-04-06T10:42:00.000-07:00

I was in need of something hearty and comforting. So I made this creamy, cheese risotto and topped it with shrimp. Sometimes you just need a little (or a lot) of full fatted goodness.

Creamy Cheesy Risotto with Shrimp

1 cup dry Arborio rice

3 shallots, diced

1 cup of mushrooms, diced

1 cup of baby spinach, chopped

1 cup of heavy cream

½ - 1 cup of Pecorino cheese, shredded

¼ cup of butter

12 large shrimp, peeled and deveined

In a pot, cook rice to package instructions. In a separate pot, use a tablespoon of butter and cook shallots and mushrooms. Once tender add heavy cream, cheese and remaining butter. Cook over low heat and watch carefully to ensure you do not scold. Once cheese and cream mixture is melted and combined, add chopped spinach. Then slowly begin to mix in rice into mixture. In a heavy skillet, cook shrimp in a little bit of butter. Top risotto with shrimp and you are ready to serve.

Enjoy!

Gluten Free Buffalo Wings

2011-04-01T12:20:00.001-07:00

Something really exciting has happened to my hometown of Richmond, Virginia and my alma mater VCU, we made it to the Final Four, baby!!

Woooooohooooooooooooooooo!

I'm so excited to watch the Rams play Butler this weekend! It's gonna be a great game! So in honor of my team making it to the Final Four, here's some simple easy gluten free wings.

I actually made this for last Sundays game. Yeah, who cares if it was 11am and I had just got out of bed, there is nothing wrong with eating wings and drinking beer for breakfast!

I headed to Whole Foods first thing in the am and picked up this gluten free New Grist beer and supplies for chicken wings. I'm absolutely obsessed with this Toby's Blue Cheese Dressing. So freaking good!! The Bella's Wing Sauce was pretty fab as well. Both gluten free!

I thought about trying out some gluten free bread crumbs but decided to just keep it simple and fried my little drummies up in a bit of oil. Yep, beer AND fried chicken for breakfast.

I also put a few carrots and celery on the side for good measure. Mmm mmmm, breakfast of champions! and by champions I mean my VCU Rams!!!

Enjoy!

How the [Gluten Free] Cookies Crumbles...

2011-03-29T17:41:00.000-07:00

My friends, a sad day is upon us. I recently found out that I, a true lover of breads, pastas, and carbs, have a gluten intolerance. This has been very heartbreaking discovery to me, however I will always have a special love for wheat, barley and rye. I still look at crusty white artisan breads, Italian pastas, sandwiches and pizza, with the hope that one day somehow I might be able to enjoy them again. But most of all I just wish for being able to eat like a normal person with out scowering every label for "no-no" ingredients.

The truth is with my hectic work and travel schedule, I haven't even been able to make it to the doctor's to properly be diagnosed. Is it a gluten sensitivity? Is it Celiac's? To be honest I don't really know. But without going into the gory details let's just say the changes to my digestive system have greatly improved without gluten, and when I accidentally do ingest gluten, my body knows and my symptoms return right away. The whole "listen to your body" saying really chimes loud on this one!

How did I discover I have a gluten intolerance might be your next question. Well I had been having symptoms for months, but had not been listening to my body. I just tried to mental block them out, ignore them, and blame them on other causes. I really did even think anything was wrong, although my body was telling me quite differently.

It was really during my half marathon training that I began to notice I my body wasn't quite right. I was exhausted. I was eating well, but my body didn't feel as though I was. I didn't feel like I was getting all my nutrients. Training had become so difficult and sometimes I didn't even have the strength for a short distance run. This on top of the digestive problems led me to think that something might be wrong - just I was thinking something more like I had picked up a parasite then had developed an allergy to one of my favorite grains.

I was traveling for work at the time for three entire weeks so a doctor's visit was out until I return home. But with a little bit of research and some trial and error, I was able to narrow it down to gluten. Seeing a doctor is still necessary for proper diagnosis but at least I was able to manage my symptoms and successfully complete my half marathon last week.

Now that my work/travel schedule is calming down and I'm getting back into normal routine, I'm making an appointment to see specialist. But for now I just learning how to manage my intolerance and still find ways to enjoy the foods I love. I've found eating at home in my own kitchen to be the easiest place to eat because I have control over what goes in my food. There are no surprise glutens when you're in charge!

I wanted to find a way to make pizza at home and with Nature's Highlight Brown Rice Pizza crust I was able to do just that! I bought these frozen pizza crust at Whole Foods. This was not as light and fluffy as a normal pizza crust, but it was thin and crispy. For my toppings I used tomato sauce, sautéed spinach, red pepper, and fresh tomato topped with Pecorino and Manchego cheese. Hit the spot!

Please note: I am not a doctor or a medical professional. I am not able to diagnose myself or any one else with a food allergy. The information conatianed in this blog comes soley from my experience of eliminating certain foods from my diet. If you think you have a gluten allergy or other food allergy, please seek appropriate medical attention.

Giveaway Winners and Curry!

2011-02-11T20:09:00.000-08:00

Tonight's dinner was recycled curry. Why recycled? We'll get to that in a minute, but first, let's get to the winner's of my giveaway!

And the winner's are.... ALL OF YOU! Everyone who left a comment on my previous post will get a Diva Band of their choice as a thank you for reading and following my blog! Lupe, Stephanie, Nicole, BakingNBooks, Katie, EatingRD and AnnaLisa - Please send me your mailing address and which Diva Band pattern you would like to howthecookiescrumble@gmail.com and I will get your Diva Bands mailed out.

Now back to my curry. Why you ask is it recycled? Well I had some left over green curry sauce from takeout the other night and didn't want it to go to waste.

So I threw together the few ingredients I had in the fridge and made this simple recycled curry.

I just added about a cup of broccoli, an orange bell pepper, half an onion and a cup of water to a frying pan and sauteed till the veggies were tender. Then I added the curry and cooked for another 2 minutes. Serve over Jasmine rice and you have some recycled curry!

Enjoy!

Things I'm Loving Right Now

2011-02-07T14:36:00.000-08:00

Here are some of the things I'm loving right now...

That it's 70 degrees and sunny!

These beautiful blossoms outside my front door covered with honey bees. Spring is really here (at least in Vegas)!

My new running shoes! Ok, well they may be last years model, but they're new to me and I got them on sale for only $40! Plus I love the pattern inside them!

My new Brooks running skirt! I can't stand wearing shorts when running but love this cute skirt. Fun new way to show off my toned (and soon to be tanned) legs.

and just in time with only 6 weeks left till my next half marathon in Canyonland National Park! Great weather and great new gear for training!

[Source]

And even more exciting is I have a GIVEAWAY just for you!

These are my new Diva Bands. Diva Bands are fun colored patterned ribbon on the outside with coordinating velvet ribbon on the inside. They are soft, flexible and stay in place whether you're sweating it out at the gym or meeting friends for happy hour. Diva Bands are great for running, yoga, spinning or any of your workout needs. The velvet insides keeps Diva Bands and all your stray hairs in place - no more hair slippage while working out!

Diva Bands come in array of stylish patterns and different widths.

I will soon have these for sale but right now the only way to get Diva Bands is right here through my blog giveaway!

To enter this giveaway, leave a comment below telling saying which Diva Band you like best and where you would wear your Diva Band. I will choose 5 random winners on Friday, February 11th at 7:00 pm (PST).

For additional entries to win you can

1. "Like" my How the Cookies Crumble Facebook page.

2. Mention my giveaway in your blog with a link back to my blog.

Please leave an additional comment below for if you "like" my Facebook page and for if you mention me in your blog.

and coming soon... Diva Yoga Mat Bands!

Good luck!

Roasted Veggie Nachos

2011-01-31T08:19:00.000-08:00

This post is for all my Sin é friends

Any of my former Sin é coworkers know the wonder of Irish Nachos. I decided to make my own version with ingredients I had on hand. I started with chopping up some roasted veggies and tossing them in evoo. Roast at 375 for 25 mins or until tender.

While the veggies are roasting, line a Pyrex or an oven safe dish with ranch, or in my instance, Goddess dressing.

Once veggies are cooked dump them into the Pyrex dish and top with cheese.

Place back in oven for 10-15 minutes until all cheese is melted. I like to layer the cheese between veggies so every bite is as good as the next. Top nachos with jalapenos (and diced tomatoes, bacon and scallions if available) and serve with a side of ranch (or Goddess dressing). May not be the best for the healthies version of roasted veggies, but it's sure delicious.

Enjoy!

Hearty Grilled Cheese and Tomato Soup

2011-01-22T20:11:00.000-08:00

Sometimes you just need a hearty meal on a chilly day. However, this is not the grilled cheese and tomato soup from your childhood. This is the grown up version of comfort food. Muenster, Brie, and sharp cheddar with avocado on quinoa bread with a side of Trader Joe's Creamy Tomato Soup topped with some roasted frozen corn.

Enjoy this meal on a chilly January evening!

Corn Chowder

2011-01-18T00:10:00.000-08:00

Corn Chowder. Mmmmmm!

Corn Chowder

3 tbs. Butter
1 Onion, chopped
3 cloves Garlic, chopped
3 large Carrots
3 cups Sweet Potatoes, peeled and diced
2 cups frozen Corn (I used a roasted version from Trader Joe's)
Milk
Pepper
Hot Sauce

Melt butter in a stock pot, saute onions and garlic. Add carrots and sweet potatoes. Cover veggies with milk, apprx. 3 cups and simmer until potatoes are soft. Keep the heat low and keep an eye on the pot to make sure milk does not scold. Once potatoes and carrots are soft, add frozen corn and cook an additional 5 minutes. Add crushed black pepper and hot sauce to taste.

Top 10 of 2010

2011-01-14T23:50:00.000-08:00

1. I Heart Artichokes!

2. Greek Taco

3. Portabella Mushroom Stack

4. Holiday Chocolate & Peppermint Bark

5. Summer Nicoise Salad

6. Black Bean Tacos

7. Pasta Primavera

8. Faux Fried Chicken

9. Fajitas - One Meal, Two Looks

10. Cheeeeeeee-se Pasta

And for inspiration! My running story and my First Half!

Enjoy!

Black Bean & Roasted Veggie Enchiladas

2011-01-12T22:50:00.000-08:00

Black bean & roasted veggie enchiladas. Ummmmmm-mazing! This enchiladas are super easy and full of flavor!

Start by dicing up an onion, one poblano pepper, one anaheim pepper, and dicing two jalapenos. Sauté with cooking spray in a frying pan.

Place the roasted corn, spinach, and black beans and place in mixing bowl.

Add pepper and onion mixture once cooked and give it a stir. Add some cumin, garlic powder, and chili powder for flavor.

You now have you enchilada stuffings! Take a large spoonful of mixture and place in a corn tortilla, roll it up, and place in a baking dish. After enchiladas are stuffed, top with your favorite enchilada sauce and bake for 10 mins.

After 10 mins, remove enchiladas and cover with cheese. Place back in oven for an additional 10 mins.

End result - pure deliciousness! Serve over Spanish rice with a dollop of Greek yogurt (or sour cream) and fresh sliced avocado.

Black Bean & Roasted Veggie Enchiladas Yields 12-14 enchiladas

12-14 6" Corn Tortillas
1 can Black Beans, drained and rinsed
3/4 cup frozen Roasted Corn, defrosted
1 cup frozen Spinach, defrosted and drained
1 Onion, diced
1 Poblano Pepper, diced
1 Anaheim Pepper, diced
2 Jalapeno Peppers, minced
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp Garlic Salt
1 large can of your favorite Red Enchilada Sauce (28oz)
2 cups of Grated Cheese

Saute onion and peppers in a frying pan with cooking spray. In a large bowl, add black beans, corn, spinach, onion, peppers and spices and gently mix with a spatula.

To stuff tortillas, take apprx 2/3 cup mixture and place in center of tortilla. Gently roll up tortilla and line up in baking dish.

Once dish is full cover with enchilada sauce and bake at 350 for 10 minutes. Remove enchiladas and cover with cheese. Bake for an additional 10 mins until cheese is melted.

Enjoy!

The best part is the leftovers that I can freeze and take to work to enjoy later!

Vegetarian Lasagna Soup

2011-01-08T12:03:00.000-08:00

This is by far one of my favorite soup recipes. It's so thick, hearty and delicious, it almost shouldn't be considered a soup. I originally featured Lasagna Soup early last year but thought I would give it a come back in it's vegetarian form.

To start, sautee some diced onion and minced garlic is a little bit of evoo.

Then add broth, diced tomatoes, tomato sauce, eggplant, pepper, squash and spices. The directions say to cook for 10-15 mins, but my opinion is for any good soup, simmer for an hour or more. :-)

Five minutes before you are ready to serve add cheeses and spinach.

To serve, add 1/2 c. cottage cheese or ricotta in bottom of a bowl

Place 1/2 c. whole wheat pasta on top

Add 1c. hearty veggie soup and add cheese.

Mix well and Enjoy!

Vegetarian Lasagna Soup adapted from Paula Deen's Taste Like Lasagna Soup

1 large onion, chopped
1 bell pepper, chopped
8oz baby spinach

1 large eggplant, chopped

1/2 large spaghetti squash, roasted and pureed (or any squash)
4 - 8 cloves garlic, minced
1 box vegetable broth
2 - 14oz cans of diced tomatoes

1 - 14 oz tomato sauce
3/4 cup grated Parmesan cheese

2 cup Italian blend cheese (thank me on this one!)
2 tsp of Italian Seasoning
1 tsp Thyme
2 cups whole wheat pasta

Cottage or ricotta cheese

In a stock pot brown onions and garlic in a little evoo, about 1 tbs. Cook 10-15 minutes till vegetables are tender, then add spinach and cheese and simmer for an additional 5 minutes. In a separate pot, boil water and cook pasta to package directions.(I keep the pasta and soup separate to keep the pasta from expanding and getting mushy)

To serve, place 1/2 c. cottage cheese or ricotta in the bottom of a bowl. Top with 1/2 c. of pasta and with 1c. of hearty veggie soup. Top with more mozzarella or parmesan cheese.

Shirataki Noodles Italian Style

2011-01-04T16:08:00.000-08:00

Love pasta but not the carbs? Love eating more but consuming less calories? Then Shirataki noodles might be your new best friend! Don't let the tofu in the name scare you away from this delicious product.

Shirataki noodles are made of tofu and yam flour but taste like your favorite delicious pasta dishes! Give these noodles a shot because they will change your pasta eating life. They can be prepared in stir fries, pasta, soups, salads or any of your favorite ways to eat pasta. Best part is they are very low in calories and extremely high in fiber! Plus they are ready to eat in under 2 minutes. Now how can you beat that!

Shirataki Noodle Nutritional Facts

Serving Size: 4 oz

Calories: 20

Fat: 0.5

Carbs: 3g

Protein: 1g

Fiber: 2g

Shirataki noodles are located in the refrigerated section of your grocery store next to the tofu. I found these noodles at Whole Foods. I used mine to make an Italian style pasta.

Prepare noodle to package directions. In a separate pan sauté some frozen eggplant, zucchini, and spinach. Place veggies over cooked noodles and top with a chunky tomato sauce, cheese, and fresh basil.

Enjoy!

New Year's Yellow Curry

2011-01-01T19:19:00.000-08:00

New Year's Yellow Curry. Yum.

Start by simmering your favorite veggies. My selection for the evening was snow peas, eggplant, bok choy, and onion. Steam your veggies in a large pan with 1/2 c. of water with a lid. Cook your veggies for about 8 minutes or until tender. Keep an eye on them, you may need to add more water.

Once veggies are fully cooked add a bottle of Trader Joe's Thai Yellow Curry sauce and one can of light coconut milk to your mix.

Simmer for 5 minutes and serve over Jasmine rice.

Enjoy!

Sometimes the Flowers Bloom in January

2011-01-01T16:18:00.000-08:00

Sometimes the rain comes down in June, sometimes the flowers bloom in January...

Hope everyone's new year has a fresh start just like my winter flower spread. I just absolutely love pansies plus look how amazingly beautiful and large that cabbage is!

Happy New Year!

Christmas Cheer

2010-12-26T20:04:00.000-08:00

I hope everyone had a wonderful holiday filled with good wine, good food, and lots of presents. I definitely had a great one! Let's start with my fabulous Christmas Eve dinner made by my amazing brother.

This salmon was amazing! My brother is a great cook. This recipe came from The New York Times Cookbook. Roasted Salmon with Herbed Vinaigrette, scalloped potatoes, and Swiss chard with pickled onions.

I also got some great gifts. Look at these awesome aporons my step-mother sewed for my sister and I! They are super cute!

And lots of great gifts too! Reusable produce bags!

And lots and lots of dishes!

Think my family knows I like food, cooking, and blogging? :-)

I also got something super exciting.

My first reaction: "Ew! Gross!! What is it??! Ewwwww, it just leaked on me!"

But then I found out it is a Kombucha clone so I can make my own Kombucha at home! It's stinky, it looks really gross, but I'm super excited to make my own Kombucha! Hope you all had a wonderful holiday!

Christmas Peanut Butter Crack

2010-12-22T23:17:00.000-08:00

Crunchy, peanut buttery, chocolatey, toffee, salty....

Christmas Peanut Butter Crack!

When I saw these on PreventionRD's blog, I knew I had to give them a try. Nicole has been baking up a storm this holiday season and her taste buds are right up my alley. The best part about this treat is that it's so easy!!! In under 20 minutes of preparation time (plus some time to cool and harden), you can have an amazing sweet treat that will wow people's taste buds!

I added my own secret ingredient. PB2 Powdered Peanut Butter.

My PB2 I had ordered a couple of days ago arrived in the mail and I could not wait to try it out. When I first saw PB2 I knew I had to try it. Whole roasted dehydrated peanuts with 85% of the oil and fat removed. No Chemicals. No artificial sweeteners. Just your favorite peanut flavor with less fat!

Test one: Dip dry spoon in dry powder = Taste like peanut butter!

Test two: Take 2 tbs of PB2 and mix with 1tbs of water and mix until smooth = Taste like peanut butter!!

Test three: Add PB2 to treats = Taste like Christmas Bark on Peanut Butter!!!

I can't wait to try out more things with my PB2! This stuff is great! I'm thinking Thai for my next PB2 experiment!

Now back to my schedule crunchy, peanut buttery, chocolatey, toffee, salty goodness...

Christmas Peanut Butter Crack Bark adapted from PreventionRD and her salon owner.

1.5 sleeve of saltine crackers

1 cup unsalted butter (because more butter is better, right??)

2/3 cup brown sugar

6 tbs PB2

1/2 tsp baking soda

12 oz. bag of semi-sweet chocolate chips

3 Tbsp chocolate sprinkles

Directions:

Preheat oven to 375° F.

Line a cookie sheet with tin foil. Lay saltines on the bottom of the pan, sides touching, in one big rectangle. Note: I have a very large cookie sheet, about 14" x 17" from William-Sonoma. Most cookie sheets are smaller in size.

In a sauce pan, melt butter and brown sugar until it comes to a boil. Remove from heat and add baking soda and PB2. Mixture will get frothy. Spread the butter mixture over the saltines.

Bake for 8 minutes. Keep an eye on your ~~Crack~~, err, bark because it can burn. Remove from oven and sprinkle chocolate chips over the top. Return the cookie sheet to the oven for 1 minutes or until chips are melted. Use spatula to smooth chocolate over the surface of the crackers. Top with sprinkles or decoration of your choice. I also suggest slivered almonds, hazelnuts, candy bars, or any taste of your choice!

Note: You can make this recipe without PB2, but in my opinion, PB2 just makes it that much better!

Enjoy!

For any of you who may have noticed I've been photographing on an iron board, the pictures don't lie. I have in fact not been eating at a table. My dining room table is currently full with a new and exciting project which will soon be unveiled and will be an amazing giveaway for you! Stay tuned!

Holiday Chocolate & Peppermint Bark Cookies

2010-12-16T15:07:00.000-08:00

For a blog with a name like How the Cookies Crumble, it's kind of ironic how few sweets you see on my page. I've never had much of a sweet tooth, however, I do love to bake! I just need a place to dispose of my treats once they are made. As a Christmas treat for my office I made the delicious Peppermint Bark cookies with a recipe I got from PreventionRD. I followed the first part of this recipe exactly but chose to go without the white chocolate at the end. I'm sure it's delicious both ways.

Chocolate & Peppermint Bark Cookies from PreventionRD and Cookin' Canuck

2 cups all-purpose flour
1/4 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 tsp pure vanilla extract
1 large egg yolk
6 oz. bittersweet or semisweet chocolate, chopped
1/2 cup finely chopped red & white candies or candy canes (about 3 ounces)
2 oz. high-quality white chocolate

Directions:

Preheat oven to 350° F. Spray a 13x9x2-inch baking pan with cooking spray and line the bottom of the pan with parchment, letting it hang over the sides of the pan.

In a medium bowl, whisk together all-purpose flour and salt. Set aside. In the bowl of a mixer, beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue to beat for an additional 3 minutes, until the mixture is light and creamy. Scrape the sides of the bowl as needed. Beat in vanilla extract and egg yolk. Turn the mixer to low speed and gradually beat in the flour mixture, until just combined. Do not overmix.

Scatter the dough over the bottom of the prepared pan and gently press it, with slightly moistened fingers, to form a flat layer. Prick all over with a fork.

Bake the cookie layer until golden brown and slightly puffed, and edges are beginning to pull away from the sides of the pan, 25-30 minutes. Place on a cookie rack and immediately sprinkle chopped bittersweet or semisweet (or a combination of the two) over the cookie layer. Let the chocolate sit for about 3 minutes. Using an offset spatula, spread the chocolate into an even layer over the surface of the cookies. Immediately sprinkle 3 ounces crushed red and white peppermint candies, or candy canes, over the chocolate layer.

Place chopped white chocolate in a medium metal bowl set over a simmering pot of water. Stir constantly until the chocolate is melted and smooth. Using a fork, drizzle the white chocolate over the peppermint candies. Chill for approximately 30 minutes.

Gripping the overhanging parchment paper, lift the cookies out of the pan and place on a work surface. Using a large, sharp knife, cut the cookies into pieces. Yeild: 40 pieces.

Nutrition Information (per piece): 115 calories; 6.1 g. fat; 5 mg. cholesterol; 18 mg. sodium; 15 g. carbohydrate; 0 g. fiber; 0.7 g. protein

These cookies are absolutely amazing and were a huge hit! These are definitely a new holiday favorite! Don't worry mom, I froze half the batch to bring home to you next week. Enjoy!

What's your favorite holiday treat? Post your favorite recipe or link back to your blog recipe.

What's for Dinner?

2010-12-13T17:02:00.000-08:00

You know that feeling, the I have nothing to eat at the house. Yeah, that feeling. Well it's time to open your freezer and cabinets and be creative! You'd be surprised at the meals you can make.

With some whole wheat pasta from the cabinet, tomato sauce from the freezer, and some quickly aging tomatoes, spinach, mushrooms, and onion from the fridge, I put together this delicious meal in less than 20 minutes! I like pasta, but I like it even more when it's packed with veggies!

To make this quick meal start by boiling water and cooking pasta to package directions. While you are waiting for the water to boil, chop up your mushrooms, tomatoes, onions and saute with the spinach with a dribble of white wine. While your veggies cook defrost your sauce in the freezer. Once defrosted add to your veggies and heat until warm. Then take your delicious *almost* homemade sauce and top it over your pasta. Garnish with fresh grated parmesan.

Enjoy! And you thought you had nothing to eat!

What was your last great meal you made with limited supplies on hand?

Protein Baked Potato

2010-12-07T21:07:00.000-08:00

The baked potato...

Many fear the baked potato because of it's high glycemic index but the truth is potatoes are not the enemy. Potatoes are actually full of healthy nutrients such as Vitamin C, Vitamin B6, copper, magnesium, potassium and fiber. With all the talk in recent years about "white carbohydrates" being "bad" it's understandable how the misconception came about. My thought is any food in it pure, unaltered form is not bad for the body - white, purple, green, yellow or whatever color it maybe. If it comes from the earth you can be fairly certain it's good for your healthy as well. Refined foods such as white sugars and white breads are not good for your health. Enriched does not equal nutrients. I should also mention, however, that potatoes in the fried form are also not considered healthy (but eaten in moderation are delicious)!

By pairing potatoes with a high protein the glycemic response can actually be greatly reduced. One of my favorite picks is to pair the potato with Greek yogurt, or tonight's choice, cottage cheese! Healthy amounts of warm ooey, gooey cheese, calcium and protein.

Topped with a healthy dose of hot sauce, of course.

Enjoy!

Portabella Mushroom Stack

2010-12-01T15:06:00.000-08:00

Roasted portabella topped with cottage cheese, roasted eggplant, 4 grain medley, fresh basil and a balsamic reduction.

Start this meal by rinsing portabella mushrooms and eggplant. Thinly slice eggplant. Spray a baking sheet with cooking spray, place vegetable, and spray a 2nd coat of cooking spray on top of veggies. Roast at 375 for 20 mins flipping eggplant half way thru. Portabellas will become super juice when they are ready.

While mushrooms and eggplant are roasting, cook grains on stove according to package directions. I used a blend of quinoa, Israeli cous cous, orzo, and baby garbanzo beans.

For the balsamic glaze, take 1 cup of balsamic vinegar and cook on medium heat until it begins thicken. About 10-15 minutes.

Once portabellas are cooked, top them with 1/2 cottage cheese and bake for another 10 minutes till cheese is warm and begins to melt. You can also substitute other cheese such as feta or mozzarella. I went with cottage cheese for lower fat and higher protein.

After the cheese is warm and gooey, stack the portabella with eggplant, top with grains, and drizzle with balsamic reduction. Top with fresh bail from the garden for some extra flavor. Enjoy!

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2010-11-29T12:30:00.001-08:00

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Thanksgiving Feast

2010-11-29T11:26:00.000-08:00

I was whisked away on Black Friday to beautiful, sunny and cold Chicago for work, but I didn't want to leave you all without some pictures of my amazing Thanksgiving feast. Compliments to my host & hostess Russ and Sarah for sharing their home and holiday!

My plate - I was sure to try a little bit of everything!

My contributions to the spread were Cranberry & Goat Cheese Puff Pastries and Spiked Poinsettia Punch.

Cranberry & Goat Cheese Puff Pastries

1 log of Cranberry Crusted Goat Cheese
1 sheet of premade Puff Pastry
(I found both these items at Trader Joe's)

Cut puff pastry sheet in 1.5" squares, place in small muffin tin, and top with cranberry goat cheese. Bake at 400 for 15 mins or until puff pastry becomes golden.

These were super easy and everyone loved them! If you can't find cranberry goat cheese you can always use regular goat cheese and top the pastry with a little cranberry sauce. This recipe would also be great with brie.

Spiked Poinsettia Punch

1 liter Absolut Mandrin
1/2 litter Triple Sec
5 bottles of Champagne
1 bottle of Cranberry Cocktail

This punch was also super easy and was a huge hit! Everyone love the bubbly, crisp flavor the wasn't too sweet. Our punch had quite a kick to it - if you don't want the punch as strong, double the cranberry juice.

Hope you all had a fabulous holiday as well! What was your favorite Thanksgiving Treat?

Spicy Tortilla Soup

2010-11-22T16:18:00.000-08:00

As many of you who read know, I travel quite a bit for work. Those of you who are in contact with me on a regular basis will probably see a blog post and go - "Wait, she's in ________! Not her kitchen!".

In the past 5 weeks alone I have been here...

Vancouver, BC, Canada

and here...

Chicago, IL

and here...

this would be Richmond, VA

(I've always been a tree hugger!)

Because I spend so much time on the road I often prepare my blog post in advance so that I can provide you with content while I am away. Buckwheat Udon and Udon Re-done were really prepared two nights in a row
and spaced out over time so I didn't have to try and flatter less-than-tasty airport food. That doesn't mean that my travels don't include delicious, healthy and tasty meals too, I just don't always have time to post when I'm away.

With my secrets reveled, I will now show you a fresh & delicious, easy-peasy, hot winter meal made from scratch last night!

Spicy Tortilla Soup

This soup is great because you can add so many different variations and all your favorite ingredients (or leave out the ones you don't like)!

Spicy Tortilla Soup

1 carton Low-Sodium Chicken or Vegetable Broth
1 can Low-Sodium Diced Tomatoes
1 Yellow Onion, Diced
1-4 Jalapeno Peppers, seeded & diced
2 Cloves Garlic

This recipe can be prepared in a crock pot or on the stove. If done in the crock pot, add all ingredients, set to low, eat hot soup when you come home at the end of the day. By stove, add all ingredients, bring to a boil, then cover with a lid and simmer for 20+ minutes. I usually let mine simmer for an hour but sometimes you are hungry and just need to eat.

I top my tortilla soup off with a handful of crushed tortilla chips, grated cheese, a big dollop of Greek yogurt (or sour cream), and fresh avocado.

Play around with this recipe and add the ingredients that you like! I added a can of black beans to this last batch for some extra protein, but you can also add diced chicken, rice, corn or anything else you think would taste delicious.

Then mix it all up! May not look appetizing but amazingly full of flavor!

Udon Re-done

2010-11-19T11:52:00.000-08:00

For this simple snazy meal I took the leftover udon, heated up a frying pan nice and hot with some seaseme oil, and tossed in miso glazed mix with some extra chopped garlic and fresh grated ginger. The noodles, eggpland and shirmp all golden with the perfect crispness and texture. Perfect way to remaking leftovers!

To finish off this creation I smother it in sriracha! Delish!

Buckwheat Udon

2010-11-09T09:45:00.000-08:00

I found these buckwheat udon noodles at Whole Foods and figured I needed to try them out!

I made some miso soup and added the buckwheat udon, roasted eggplant, shrimp, fresh ground ginger, garlic and some fresh basil. Totally delicious and filling!

Homemade Pesto

2010-11-05T22:31:00.000-07:00

Fresh basil in the fall means fresh pesto!

I've been traveling for work for 3 whole weeks but amazingly my basil plant is still alive! Good thing I don't have any pets...

To make pesto you'll need about 3 cups of fresh basil. Rinse leafs, pull them off the stem and place in the food processor.

You will also need 1/2 parmesan cheese, 1/2 c. evoo, 1/3 c. pine nuts, 3 (or more) cloves of fresh garlic, sea salt and pepper. Start by pulsing the basil leaves and pine nuts together a couple times. Then add garlic. Then add olive oil in a slow steady stream while blending. Use a rubber spatula to scrape the sides if necessary. Lastly add the parmesan cheese and salt and pepper to taste.

Then be sure to taste it as many times as possible on any type of food within reach! ;-)

After a few snacks I put together this delicious pita pocket with fresh mozzarella and heirloom tomatoes. Delicious!!

Vancouver

2010-10-28T12:45:00.000-07:00

I was in Vancouver last week for work and I just have to say - I LOVE THIS CITY!!

And the food was pretty amazing too!

Lobster Bisque

Raw Oysters

Caesars are Bloody Marys w/ clam juice! They're amazing! This particular one had a dill & sea salt rim with smoked salmon garnish.

Sushi Bombs

Surf & Turf

Poutine (fries & gravy) that I went to town on! So yummy!

And Creme Brulee - my all time most favorite dessert!

Spaghetti Squash

2010-10-22T09:43:00.000-07:00

It's squash season. Most people seem to get excited about pumpkin, but I'm not much of a pumpkin fan. But I do love squash!

To make this dish I started by roasting a spaghetti squash. Roasting squash is super easy. Just cut it in half length wise, clean out seeds, pierce the skin a few times, and place in the oven hollow side down at 400 for about 40 mins or till tender. Spaghetti squash will fall apart easily into strings just like spaghetti when it is cooked.

I topped my squash with some sauteed onions, kalamata olives, tomatoes and feta and added some fresh basil from the garden. Delsih!

Black Bean Tacos

2010-10-17T09:14:00.000-07:00

Same mix as before, just a new protein source. Refried black beans with jalapenos! This meal was super quick and easy and extra tasty. Heat the black beans and warm the tortilla. Add black beans, top with cheese, pico de gallo, and avocado

Tofu Tacos

2010-10-15T17:32:00.000-07:00

To start this delicious little project, first crumble up some tofu.

Then add some seasonings and lime juice

and refrigerate for 3 hours

When ready, heat up tofu in skillet. It only needs to cook for a few minutes until warm.

While it's cooking, thinly slice some avocado

Then heat corn tortillas in a separate skillet

Put it all together with some pico de gallo and you have pure deliciousness!

Grilled Portabella

2010-10-12T20:48:00.000-07:00

Another quickie but goodie. Prepared grilled portabella mushrooms from Whole Foods topped with baba ganoush, sauteed spinach and feta. Yum, yum!

Frozen & Fast

2010-10-03T20:44:00.000-07:00

After spending a week in Denver for work I needed something healthy and fast. Having not made it to the grocery store yet, frozen was my only option. For this meal I had grilled eggplant and zucchini with spinach ravioli. Quick and simple.

Kitchen Sink Salad

2010-09-23T21:32:00.000-07:00

As I've said many times before but, nothing delights me more than a salad full of all my favorite veggies. Arugula, beets, artichoke hearts, feta, grilled eggplant & zucchini, and a Dr. Prageger's burger all topped with Goddess dressing. mmmmm, mmmmhhhh, mmmmmm!!