it’s been a minute. like a hot texas june summer minute.

but here i am with a new recipe, if you can even believe your eyes.

no better way to pop back in and say hello than with a grain-free chunky chocolate cookie. and i’m sure we both agree everything is better with pecans. also… to prove almond flour cookies are just as delicious as their gluten-containing counterparts. and sometimes we just need a cookie.

i’ll keep it short and sweet…. but may your tiny wings be strengthened with happy bellies, snort laughs, peace signs, summer tones, coffee drinks, sweet music, warm rays of sunshine, and love!

hoping to be back soon… with more….

Print

Grain-Free Chocolate Chunk Pecan Cookies

Author Gretchen F. Brown, RD

Ingredients

• 3/4 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons vanilla paste or extract
• 4 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chunks hand chopped makes the best!
• 2 cups coarsely chopped pecans
• Maldon salt

Instructions

• Preheat oven to 350°.
• Beat softened butter with an electric mixer at medium speed until fluffy. Add brown sugar and sugar; beat until creamy. Add large eggs and vanilla; beat until mixture is combined.
• Combine almond flour, baking soda, and salt in a medium bowl. Add almond flour mixture to butter mixture and beat until just combined. Gently stir in chocolate chunks and pecans.
• Drop dough by heaping tablespoonfuls onto a baking sheet lined with parchment paper. Press dough lightly to keep from mounding, so that cookie will bake evenly. Press a few extra pieces of chocolate and pecans onto top of cookies, if desired.
• Bake at 350° for 15-17 minutes or until edges are just golden. Sprinkle cooling cookies with chunky Maldon salt.

The post grain-free chocolate chunk pecan cookies appeared first on kumquat | gluten-free recipes.

Jump to Recipe

disclosure: by posting these orange juice belgian waffles i am entering a recipe contest sponsored by juice products association and am eligible to win prizes associated with the contest. I was not compensated for my time.

do you menu plan?

“umm, no,” used to be my answer to that one. walking into the grocery store unarmed with a list or a plan is usually my way. for better or worse. and lately it’s felt like worse. i’d just run out of ideas… and trying to find something at 5pm to make for dinner with whatever i had on hand, that everyone would eat, felt like consistent torturous episodes of “chopped”.

not only am i now trying to think through the week, plan what to buy (and save a ton of randomness in my fridge and pantry), but also to know i have healthy, balanced dinners to feed my family’s faces. with a teen, an 8-year old, and a 5-year old, their likes/dislikes and appetites are all over the place.

to be fair, i’m not sitting down on sundays and writing anything down on white boards or chalkboards, or even organized pre-printed menu planners. i mean, baby steps. i’m basically just thinking of things to make each night. so then i have a plan in my head and the groceries at the ready.

and let’s all agree… the very best dinner to add into the week is the “breakfast for dinner” dinner. right?! right.

let’s discuss all of the reasons why it needs to be around always, every week. it’s fast. it’s delicious. everyone will eat it. there’s usually maple syrup involved. bacon. and you can squeeze in fruit and juice to feel like you’ve added vitamins and minerals to your kids’ day.

now, enter… these orange juice belgian waffles. these beauties are bursting with orange flavor thanks to swapping out milk for 100% orange juice. not only does that make them delicious and dairy-free, but it also makes them full of vitamin C. because according to the dietary guidelines one cup of 100% fruit juice is equivalent to one cup of fruit and contains similar nutrients to the fruit it is squeezed from.

juice complements fruit and when consumed in appropriate amounts, is an easy and affordable way for both children and adults to meet their daily fruit goals.

so as i do my gosh-darn best to keep up this meal planning and purposeful dinner-making, i will absolutely be keeping these orange juice belgian waffles and “breakfast for dinner” on the menu!

Print

Orange Juice Belgian Waffles

Servings 9 waffles

Author Gretchen F. Brown, RD

Equipment

• waffle maker

Ingredients

• 2 cups all-purpose flour or gluten-free all-purpose flour
• 1/3 cup arrowroot or cornstarch
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup canola oil preferably organic
• 1 teaspoon vanilla paste or extract
• zest of 1 orange
• 2 cups 100% orange juice

Instructions

• Heat waffle maker according to manufacturer's instructions.
• Combine flour, arrowroot or cornstarch, sugar, baking powder, and salt in a medium bowl.
• In another bowl, combine eggs, oil, vanilla paste, orange zest, and 100% orange juice. Stir well with a wire whisk. Add mixture to flour mixture and stir with a wire whisk until well combined. Let sit for 2-3 minutes to thicken.
• Pour about 1/2 cup of batter onto greased, heated griddle and cook until waffle is done, according to manufacturer's instructions. Repeat with remaining batter.
• Serve immediately.

Notes

These waffles are bursting with orange flavor thanks to using 100% orange juice and orange zest. Be sure to use the extra starch (arrowroot starch or cornstarch) to create a nice crunch on the waffle... nobody needs soggy waffles, and that extra starch is the trick to keep em crisp!

for other waffles recipes, check out banana chocolate chip waffles, dark chocolate peanut butter waffles, and grain-free birthday cake waffle donuts.

The post Orange Juice Belgian Waffles appeared first on kumquat | gluten-free recipes.

Disclosure: This Fall Harvest Steak Salad is a post collaboration with Beef Loving Texans on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

…

“That’s right, you’re not from Texas. But Texas wants you anyway.”

That brilliant lyric is sung by Lyle Lovett, one of Texas’ favorite singer-songwriter sons. And that’s the invitation I always extend far and wide, and specifically to my husband, a Kansas-bred boy.

My husband seamlessly slid right into his role as adopted Texan, proudly claiming Texas as his home-state, buying a new pair of boots, and asking for beef on his plate at almost every meal. You see, Texas pride is like nowhere else on earth, and beef is a big part of that pride.

Yet despite feeling intrinsically Texan, beef is also incredibly versatile and can be prepared with a variety of different flavors and techniques to meet all sorts of cultural preferences and traditions. As a part of most Americans’ diets, traditions, and celebrations, beef is a foundational food that nourishes and optimizes health at all stages of life.

Just one serving (3 ounces) of cooked beef delivers about 25 grams of high-quality protein, which is essential for achieving and maintaining healthy weight, preserving and building muscle, and supporting healthy aging. Plus, beef is leaner than ever before, making it easier for Americans to include lean beef in a variety of healthy diets. Pairing lean beef with other nutrient-rich foods, like fruit, vegetables, and whole grains is an easy way to balance your plate and support all of your family’s nutritional needs.

Between Texas pride, flavor diversity, and the incredible nutrient profile of beef, it was a no brainer to make my husband a breakfast of champions with this Steak and Eggs Skillet with Chimichurri and Sweet Potatoes. This skillet packs real flavor and a nutrition punch, covers all of the essentials, and is sure to keep him full for hours.

Now, this is the way a real long, tall Texan starts the day.

Visit www.beeflovingtexans.com for more recipes and inspiration!

Print

Steak and Eggs Skillet with Chimichurri and Sweet Potatoes

Course Breakfast

Cuisine American

Keyword steak and egg skillet

Servings 3 servings

Author Gretchen F. Brown, RD

Ingredients

Chimichurri Sauce:

• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/4 cup fresh oregano
• 3 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar

Steak and Eggs Skillet:

• 11 ounces sweet potato peeled and cut into 1/2-inch cubes (about 1 large sweet potato)
• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 3/4 pound boneless sirloin steak
• 3 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 avocado sliced
• 3 tablespoons crumbled feta
• 6 corn tortillas if desired

Instructions

For Chimichurri Sauce:

• Combine parsley, cilantro, oregano, garlic, salt, red pepper flakes, olive oil, and red wine vinegar in the container of a blender or food processor. Pulse until well combined, stopping once to scrape down sides of container. Set aside.

For Steak and Eggs Skillet:

• Preheat oven to 425°F. Spread out sweet potato into a single layer on a small baking sheet. Drizzle with olive oil, stirring gently to combine. Cook sweet potatoes at 425°F for 20-25 minutes, stirring halfway through, or until sweet potatoes have golden edges. Set aside and keep warm.
• Meanwhile, heat a large cast-iron skillet (12-inch recommended) over medium-high heat. Add 1 tablespoon butter to melt. Cook sirloin steak in melted butter for about 3-4 minutes per side. Insert instant-read thermometer horizontally from the side of the thickest part of the steak . Beef’s tender, juicy texture is optimum when cooked to medium rare (145°) to medium (160°) doneness. Transfer steak to a plate or cutting board. Keep warm and allow to rest at least 3 minutes.
• Add remaining 1 tablespoon butter to skillet. Cook eggs in melted butter to desired degree of doneness.
• Transfer sweet potatoes to skillet. Top with eggs. Slice steak and return to skillet. Sprinkle evenly with salt and pepper. Top with avocado slices and crumbled feta. Drizzle with Chimichurri Sauce. Serve with corn tortillas, if desired.

Don’t miss this Fall Harvest Steak Salad for another delicious way to include lean beef on your plate.

The post Steak and Eggs Skillet with Chimichurri and Sweet Potatoes appeared first on kumquat | gluten-free recipes.

Disclosure: This Fall Harvest Steak Salad is a post collaboration with Beef Loving Texans on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

…

After what seems like the most endless summer of them all (or maybe even the endless Spring Break), I’m so happy to feel cooler days and the promise of the fall down here in South Texas.

It’s hard to believe that the seasons are rolling on, even if everything else in our normal routines are more different than ever. Alas, bring on the cool, fall air. Welcome in the faint whisper of changing leaves (it is South Texas after all). Let’s get a start on all of the autumn flavors we’ve been waiting for.

But don’t pack up nutrient-dense salads with your flip flops and swim goggles. Most of us would benefit from more whole grain, vegetables, and fruits in our diets. And beef’s high-quality protein, iron, and zinc strengthen a balanced diet and are a rich complement to the nutrients found in plant foods.

Pairing produce and other whole foods with a family favorite like nutrient-packed lean beef can help your family meet the Dietary Guidelines and MyPlate recommendations. Just 3-ounces of beef provides 10 essential nutrients in about 170 calories, including protein, zinc, iron, and B vitamins.

That’s what I love about this Fall Harvest Steak Salad! It features both the best of the season’s bounty – like beets, Brussels sprouts, pears, and pomegranate – and delicious marinated flank steak. That ingredient list means a meal full of essential nutrients, like high-quality protein, dietary fiber, and valuable vitamins and minerals. Not to mention, flavor!

When you’re a Texan it also means you can cook on the grill for more of the year than other parts of the country. That’s undeniably a benefit of our warmer climate, and a staple of our Texas culture. But that’s certainly not the case in all parts of this country. That’s why I have included both a grilling and broiling option for the steak.

Visit www.BeefLovingTexans.com for more recipes and inspiration. It’s your one-stop shop for recipes, stories, and information brought to you by the Texas Beef Council.

Print

Fall Harvest Steak Salad

Servings 4 servings

Author Gretchen F. Brown, RD

Ingredients

Stone-Ground Mustard Dressing and Marinade:

• 1/4 cup minced shallot
• 2 tablespoons stone-ground mustard
• 2 teaspoons honey
• 1/4 cup apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil

For Salad:

• 1 pound flank steak
• 1 red beet peeled and trimmed
• 1 yellow beet peeled and trimmed
• 3/4 pound Brussels sprouts trimmed and halved
• 1 tablespoon olive oil
• 6 cups salad greens
• 1/3 cup cooked quinoa
• 1 pear cored and sliced thinly
• 1/4 cup pomegranate arils
• 1/4 cup coarsely chopped hazelnuts toasted
• 1/4 cup crumbled goat cheese or Cheddar cheese cubes
• 1/4 cup dried cherries

Instructions

For Dressing and Marinade:

• Combine shallot, mustard, honey, apple cider vinegar, salt, pepper, and olive oil in a jar or bowl. Mix or whisk together to combine.

For Salad:

• Transfer half of dressing/marinade mixture to a large zip-top bag. Cover remainder of dressing, and chill. Place flank steak in bag with dressing. Seal tightly and massage to make sure the steak is coated. Marinate steak, chilled, for at least 30 minutes and up to 24 hours.
• Preheat oven to 425°F. Wrap red and yellow beets entirely in aluminum foil. Place wrapped beets on a baking sheet. Place Brussels sprouts on baking sheet with beets. Drizzle Brussels sprouts with olive oil. Cook at 425°F for 20 minutes, stirring Brussels sprouts once. Transfer Brussels sprouts to a bowl; set aside. Return pan with beets to oven and bake an additional 10-15 minutes or until beets are tender. Remove beets from foil and discard foil. Cut beets into 6 pieces each.
• To grill steak: Preheat grill. Remove steak from marinade and discard bag with marinade. Grill 3-5 minutes per side or until the steak reaches at least 145°F as measured with an instant-read thermometer inserted into the thickest part of the steak.
• To broil steak: Preheat broiler. Remove steak from marinade and discard bag with marinade. Place steak on a baking sheet or broiler pan. Cook for 6-8 minutes per side or until the steak reaches at least 145°F as measured with an instant-read thermometer inserted into the thickest part of the steak.
• Transfer steak to a plate or cutting board. Keep warm and allow to rest at least 3 minutes.
• Place salad greens in a large salad bowl. Top salad greens with beets, Brussels sprouts, quinoa, pear slices, pomegranate arils, hazelnuts, goat cheese, and dried cherries. Slice steak against the grain into 1/4-inch slices. Top salad with steak. Drizzle with reserved dressing.

The post Fall Harvest Steak Salad appeared first on kumquat | gluten-free recipes.

Jump to Recipe

disclosure: I received free samples of Cabot Cheese mentioned in this post. By posting this Cheddar and apple quesadillas with bacon jam recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

here in south texas, things are slowly returning to full swing.

kids are in school. husband is at work (though he always has been). work is picking up. so now’s when i need kid-friendly, budget-friendly, time-friendly meals.

you know, the after homework, before bathtime, sit down if you can meals that sneak up on you every. single. night.

gosh, i love quesadillas for those crazy nights. everyone loves them. they’re so fast to make. and you can load then with all sorts of things to fit each little picky palate.

and the cheese. everyone loves cheese. and that’s why i love and have had a long love affair with Cabot Creamery cheese.

Cabot is a cooperative owned by 800 farm families throughout new england & new york and 100% of profits go back to the farmers. i fondly remember driving past many Cabot dairy farms when we lived in northern new york. all of those happy cows and beautiful pasture land.

i’ve also long appreciated that all Cabot Cheddars are 100% naturally lactose-free, naturally aged, and naturally gluten-free! in addition to the cheeses (please find the Alpine Cheddar cause it’s my faaaavorite), they also make Greek yogurt, sour cream, cottage cheese, butter and whey protein.

so i’ve joined forces with Cabot to bring you these Cheddar and apple quesadillas with bacon jam. they have a little fresh sage in there too, just to usher in all of those fall flavors you’ve been waiting for. and man are they flavorful and delicious! and that oozy, yummy cheese… i’d almost think it’s cool outside and really for chunky sweaters.

Print

Cheddar and Apple Quesadillas with Bacon Jam

Author Gretchen F. Brown, RD

Ingredients

For Bacon Jam:

• 1/2 pound bacon finely chopped
• 1/2 red onion finely chopped
• 1/4 cup brown sugar
• 3 tablespoons apple cider vinegar
• 1/2 cup brewed coffee or water

For Quesadillas:

• 8 (8-9 inch) tortillas I used Siete Almond Flour tortillas
• 8 ounces Cabot Vermont Sharp Cheddar Cheese grated
• 2 medium apples cored and thinly sliced
• 1 tablespoon minced fresh sage

Instructions

To make Bacon Jam:

• Cook finely chopped bacon and red onion in a large skillet over medium-high heat. Once bacon begins to brown, pour off most of the bacon fat and discard.
• Return pan to heat and stir in brown sugar, cider vinegar, and coffee (or water). Bring to a simmer and cook for 4-5 minutes, or until mixture thickens and bubbles. Remove from heat to cool.

To make Quesadillas:

• Heat a nonstick skillet over medium-high heat.
• On one tortilla, evenly spread 1 ounce shredded Cheddar. Top with one-quarter of apple slices, about 2 tablespoons Bacon Jam, and sprinkle with one-quarter of chopped fresh sage. Top with another 1 ounce shredded Cheddar. Place another tortilla on top.
• Transfer to hot skillet and cook 3-4 minutes per side or until tortilla is golden brown and Cheddar has melted. Remove to a cutting board and cut into fourths.
• Repeat with remaining ingredients.

The post Cheddar and Apple Quesadillas with Bacon Jam appeared first on kumquat | gluten-free recipes.

once again, i’m revisiting an oldie but a goodie.

this one was first published in may of 2011. it’s been a minute.

but i’ve improved this one… not just the photos, but the recipe too. i hope you enjoy it! it’s goooood.

ohhh… and this post. clearly it’s a little dated. remember when kate and william got married. and we weren’t wearing masks. good times.

…….

i suppose it would’ve made a lot of sense to post this recipe a few weeks ago with all of the hoopla around the royal wedding. honestly though, i didn’t watch the wedding. i know, i know. i hope that doesn’t make me a bad person. i certainly wish those two the best and hope they’re truly happy. i think the pressure of that day would’ve pretty much given me a heart attack.

but, i love england. the architecture. the history. the accents. and i do believe they’ve contributed some tasty dishes to this world, despite the bad reputation they have in the arena of tastebuds. if you have any doubt, this one will convince you for sure.

firstly, the word “pudding” is always a great place to start for me. though, like the words “biscuit”, “chips”, and “rocket”, pudding means something entirely different on the other side of the pond. their puddings are typically flour-y batters that are steamed or baked. like a tender cake.

sticky toffee pudding is one of the most famous of britain’s puddings… and for good reason. it’s a sweet baked cake, filled with softened dates. and then the sticky toffee… watch out. delicious.

so if you’re still on a royal wedding high, or if you are just looking for a perfect new dessert,
this one’s so worth it.

Print

Grain-Free Sticky Toffee Fig Pudding Cake

Author Gretchen F. Brown, RD

Ingredients

For Cake:

• 1/4 cup butter softened
• 1/2 cup brown sugar
• 1/4 cup fig jam
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup arrowroot starch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 cup fresh figs chopped finely

For Sauce:

• 1/2 cup brown sugar
• 3/4 cup heavy cream
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract

Instructions

To make cake:

• Preheat oven to 350°.
• Combine softened butter and brown sugar in a medium bowl. Beat with hand mixer for 2-3 minutes or until creamed together. Beat in fig jam.
• Add eggs and vanilla extract. Beat until well combined.
• In another bowl, stir together almond flour, arrowroot starch, baking powder, xanthan gum, and salt.
• Add dry ingredients to butter mixture. Beat until combined. Stir in fresh chopped figs.
• Spread mixture into a 13- x 9-inch jellyroll pan lined with parchment paper. Bake at 350° for 20 minutes or until a pick inserted in the center of cake comes out clean. Let cool slightly.

To make sauce:

• While cake is cooking, stir together brown sugar, heavy cream, butter, and vanilla in a small sauce pan. Bring to a simmer over medium-high heat; cook for 4-5 minutes, stirring frequently, or until mixture thicken slightly. Cool slightly.
• Drizzle warm sauce evenly over warm cake. Store in fridge.

The post Grain-Free Sticky Toffee Fig Pudding Cake appeared first on kumquat | gluten-free recipes.

just a quick walk with my two girls and my big black dog over to the pool’s parking lot. that’s where our new neighborhood is trying to open a weekly farmer’s market.

lovely tiny yellow tomatoes, perfectly ripe avocados, and pretty blackberries spoke to me. “take me home,” they said.

much to my surprise, the blackberries weren’t for sale by the container… they came in a set.

a set of 3 crates. each holding 8 containers. for $10.

that’s a LOT of blackberries. for not a lot of money.

so i did it.

and carried all the crates, plus the tomatoes and avocados, walking my leashed giant pup, with my girls trailing behind, all the way home.

and now it’s the time to be resourceful with the berries. first up was a peanut butter toast with blackberries and honey. next was a pot of quick blackberry jam. then a million berries were frozen. a few more hundreds were popped into little mouths at breakfast, lunch, and dinner. and then this…

this delicious grain-free brown butter blackberry galette.

my simple and faithful grain-free pie crust rolled out. topped with a bunch of sweetened berries coated with a generous dose of browned butter for a wallop of nutty deliciousness. baked and loaded with vanilla ice cream and caramel sauce.

this was treasured at my house. and devoured in record time. i wish i still had it.

now… off to plan more blackberry recipes. for the rest of the year.

Print

Grain-Free Brown Butter Blackberry Galette

Author Gretchen F. Brown, RD

Ingredients

Grain-Free Pie Crust

• 1/4 cup butter
• 1 1/2 cups blackberries
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 large egg
• turbinado sugar
• prepared caramel sauce i love Mrs. Richardson's
• vanilla ice cream

Instructions

• Prep pie crust.
• Preheat oven to 375°.
• Melt butter in a small saucepan over medium heat. Continue to heat; butter will foam and then subside. When butter begins to brown and smell nutty, remove it from heat. Transfer to a bowl to keep butter from continuing to brown. Set aside to cool.
• Combine blackberries, brown sugar, salt, and vanilla extract in a large bowl. Pour cooled brown butter over berries. Mix well.
• Place dough on a piece of parchment and top with another piece of parchment. Roll out dough to about a 14-inch circle or until dough is about 1/8-inch thick. Remove top parchment sheet and add berry mixture to the center of circle. Spread berries evenly over dough, leaving a 3-inch border.
• Gently fold edges of dough in slightly on top of berries (pick up parchment edges to help assist folding the pastry over), creasing the pastry as needed. Carefully transfer parchment with galette onto a baking sheet.
• Brush pastry crust with lightly beaten egg and sprinkle with turbinado sugar.
• Bake at 375° for 20 minutes, or until crust is golden and fruit is bubbly. (if not using a rimmed baking sheet, you may want to put something to catch any pie drippings under the baking sheet.)
• Allow to cool slightly. Serve warm with caramel sauce and vanilla ice cream.

The post Grain-Free Brown Butter Blackberry Galette appeared first on kumquat | gluten-free recipes.

sometimes it’s just good and you want to share it.

so here it is… a grain-free skillet cinnamon roll.

it is gooooood. and big enough you can share it too.

Print

Grain-Free Skillet Cinnamon Roll

Author Gretchen F. Brown, RD

Ingredients

For Dough:

• 2 3/4 cups almond flour
• 1 1/2 cups arrowroot starch
• 3 tablespoons sugar
• 1 tablespoon plus 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 1/3 cup non-hydrogenated palm shortening, such as Spectrum
• 1 cup milk

For Filling:

• 1/2 cup brown sugar
• 1/3 cup sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons very soft butter

For Icing:

• 1 cup powdered sugar
• 2 tablespoons mascarpone
• 1 tablespoons milk

Instructions

To make dough:

• Preheat oven to 375°.
• Combine almond flour, arrowroot starch, sugar, baking powder, salt, and xanthan gum. Mix in shortening until mixture resembles coarse meal.
• Add milk; stir together until a dough forms.
• Roll dough between two sheets of parchment paper into a rectangle and to about 1/2-inch thickness.

To make filling:

• Combine brown sugar, sugar, cinnamon, and butter in a small bowl.
• Remove top sheet of parchment from dough. Spread filling evenly over entire rectangle of dough.
• Cut dough lengthwise into 1 1/2-inch strips. Roll up one strip to make center "roll". Place roll into the middle of a 9-inch iron skillet.
• Wrap remaining strips around middle roll, connecting the new end to where the last end stopped, to form one large, continuous roll. (Cut strips in half width wise to make them shorter and easier to handle, if needed.)
• Once all strips are wrapped, bake at 375° for 25-30 minutes or until golden and cooked through.

For icing:

• While roll is baking, stir together powdered sugar, mascarpone icing, and milk to make a thick icing.
• When roll is cooked though, remove from oven and allow to sit 10 minutes. Spread icing evenly over cinnamon roll.

Video

The post Grain-Free Skillet Cinnamon Roll appeared first on kumquat | gluten-free recipes.

disclosure: i’m honored to publish this post and recipe in partnership with the north american meat institute (NAMI), a contractor to the beef checkoff.

today i am bringing you a fun new concept of east meets west fusion… combining america’s love of both beef and sushi, Beefshi!

okay, so what is Beefshi? it’s an innovative take on sushi that was created by chefs at the culinary institute of america in partnership with the north american meat institute. because “sushi” does not refer to a dish prepared with raw seafood, but instead to vinegared rice combined with a limitless range of fish, meat, and vegetables.

this means countless pairing of flavors and ingredients. prepared meats, like roast beef, pastrami, and corned beef are the perfect ingredient for making rolls like these. think horseradish and pastrami, avocado and corned beef, or like this Beefshi sunday supper roll, au jus and roast beef. these fun, delicious, and easy rolls are great for a light meal or an appetizer.

prepared beef products provide a convenient source of protein, vitamins and minerals. and because most prepared meats are pre-cooked, they are easy, on-the-go access to the nutrient density in meat.

if you’re like me, i always seem to have a full deli drawer of sandwich meat. so that makes Beefshi an easy and innovative use of that deli meat in a different way than the expected sandwich.

for lots more chef-created, regionally themed rolls, head to Beefshi. you can discover more recipes like this Beefshi sunday supper roll. plus how-to videos to help bring this great idea to your table.

Jump to Recipe     Jump to Video

Print

Beefshi Sunday Supper Roll

Author Gretchen F. Brown, RD

Ingredients

• 1 cup water
• ¼ cup rice vinegar
• 1 cup beef broth
• 2 teaspoons Worcestershire sauce
• 2 garlic cloves slightly smashed
• 8 thin slices roast beef 8x3-inches each
• Garlic salt to taste
• Freshly ground black pepper to taste
• 2 cups prepared sushi rice
• 3/4 cup shredded carrots very lightly blanched and cooled
• 3/4 cup pea shoots or watercress
• 3 radishes very thinly sliced, for serving

Instructions

• In a small bowl, stir together the hand vinegar and set aside until needed.
• First make the au jus. Put the beef broth, Worcestershire sauce and garlic cloves into a small saucepan, bring to a simmer and cook for 2 minutes. Let cool for 5 minutes and remove the garlic cloves. Just before serving, reheat the au jus.
• Lay a sushi mat on a clean surface and cover with plastic wrap. Lay a piece of roast beef on the mat. Sprinkle with garlic salt and pepper. Moisten hands with hand vinegar and shake off excess. Cover the beef with ½ cup sushi rice, leaving 1 inch empty at the end farthest from you.
• Arrange one quarter of the carrots and pea shoots along the center of the rice, crosswise, covering the half of the rice that is closest to you.
• Securing the carrots and pea shoots with your fingers, use your thumbs to push the end of the mat up and over the filling, until the one edge of the rice meets the other side. Press firmly on the roll to seal and shape.
• Lift up the top of the mat and roll firmly until tight and round. Squeeze gently to shape the roll. Press the ends in carefully to secure any loose rice. Remove the bamboo mat, peel off the plastic and set the roll aside.
• Repeat with the remaining ingredients to make 4 rolls. Slice each roll into 6 rounds, arrange on a sushi platter and serve with reheated au jus.

Video

The post Beefshi Sunday Supper Roll appeared first on kumquat | gluten-free recipes.

disclosure: i received free samples of california walnuts mentioned in this post. by posting this recipe i am entering a contest sponsored by california walnuts and am eligible to win prized associated with the contest. i was not compensated for my time.

how you hanging in there?

i hope you are like me… spending more time with the kids, spending more time catching up on the things that have needed doing, and spending more time in the kitchen. maybe cooking more than usual. or baking. or maybe just snacking.

i’ve been strong armed into attempting gluten-free sourdough starters and bread boules. they are for another post, another day, and still need some tweaking and massaging of recipes and methods. but nonetheless, i’ve done my job of snacking and handing out snacks to perpetually hungry children.

so when you snack are you a savory or sweet person? on the whole, i’m a sweets snacker. i’m sure that’s no shocker if you follow the recipes i post here. something baked and sweet, chased by a hot cup of dark roast coffee.

sometimes, though, i crave a handful of nuts or seeds. which is lucky because a handful of california walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. regardless of flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA at about 2.5 grams per ounce. those valuable fats are beneficial in many ways, but most importantly fighting inflammation, depression, anxiety, and in cancer prevention.

one of the smartest uses i’ve seen lately is converting meat-based recipes to plant-based recipes using california walnuts. and having a hearty but light meal for my kiddos to grab from for lunch was high on my priority list. these little people are always hungry, so having something delicious, easy, satisfying, and fun to eat is key around here.

these black bean & walnut koftas are full of beautiful mediterranean flavors… they look and taste just like the meat-based classic. my kids loved these and actually fought over the last one. anything eaten off of a stick is also a bonus with kiddos too, right? i loved knowing this meal was vegetarian, high in fiber, and loaded with those healthy fats for their growing bodies and brains.

#ad These vegetarian Black Bean & Walnut Koftas are full of beautiful mediterranean flavors... they look and taste just like the meat-based classic. #WalnutsSweetOrSavory @CaWalnuts
Share on X

Print

Black Bean & Walnut Koftas

Servings 4

Author Gretchen F. Brown, RD

Ingredients

• 8-9 wooden skewers
• 1 cup California Walnuts
• 1 cup gluten-free rolled oats
• 1 (15-ounce) can black beans rinsed and drained
• 1/2 cup chopped parsley
• 1/3 cup finely chopped onion
• 2 tablespoons fresh mint
• 1 large egg
• 2 tablespoons chia seeds
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Soak wooden skewers in water for 15-30 minutes.
• Combine California Walnuts, rolled oats, black beans, parsley, onion, and mint in the container of a blender or food processor. Pulse until mixture begins to combine but is still chunky (similar to the texture of cooked ground beef). Be careful not to make the mixture too smooth.
• Transfer mixture to a bowl. Stir in egg, chia seeds, coriander, cumin, salt, and pepper.
• Form mixture into 8-9 even balls and mold into an oval. Carefully skewer with wooden skewers, up about 3/4 the length of the oval koftas.
• Heat grill or grill pan until hot. Brush grill with olive oil. Place skewers on grill and cook for about 10 minutes, turning to brown all sides. Brush koftas with olive oil, if desired.

Notes

* if desired, serve with hummus, tzatziki, olives, and sliced cucumbers.

The post Black Bean & Walnut Koftas appeared first on kumquat | gluten-free recipes.