Grain Free Mexican Lasagna

Does anyone else out there get the insatiable craving for Mexican food? Usually when it attacks, I could go for any number of food joints in Austin, whether it's Tex Mex, authentic, or somewhere in between. I find myself missing food staples in Austin often, and even though I live in a largely Dominican neighborhood in NYC, most of the folks don't speak English so I usually don't know what to order. While I am working on that little detail, I have to fend for myself. And on top of that, I need to stay away from grains and processed corn.

Enter this little recipe. All of the delicious, wholesome flavors we know and love in Mexican food, minus the guilt. Also, as a major bonus, you can make two 8x8 or pie/cake pans up (one for the freezer!?! YESSS!) or a large pan for a crowd. If you're going to spend some time sauteing zucchini, why not make it count for two meals!?

Mmmm. Bye!

Mexican Lasagna

serves 8-10

4 large zucchini, sliced lengthwise and thin (6-8 slices per zucchini)

4 cloves garlic, minced

1 red onion, sliced thin

1.5 pounds ground turkey or beef

2 tbs cumin

2 tbs chili powder

1 15 oz can rotel, or diced tomatoes with chilies, OR just diced tomatoes and add in your own diced jalapeno

1 can black beans, drained

1.5 cups corn, frozen or fresh

1 cup of your favorite salsa (salsa verde is VERY nice!)

pinch of salt and pepper

1.5 cups preferred cheese, grated (Mexican, cheddar, whatever floats your boat)

Green onions and sour cream for topping

-Preheat your oven to 350 and heat a large skillet over medium high heat with a tbs of olive oil and begin to saute each zucchini slice, about a minute per side and until a little browned and softened. Do this in batches, adding oil as necessary in between, until all of your slices are sauteed. Set zucchini aside.

-Saute the onion in another tbs of olive oil to soften, add in garlic to brown for about a minute, then mix in your ground meat, cooking until no longer pink. Throw in the spices to incorporate, then the diced tomatoes, beans, and corn for a few minutes, adding salt and pepper to taste. Turn off the heat and prepare your pan (or pans) - using either 2 pie sized or 8x8 pans or one 9x13 by puting 1/2 cup of the salsa on the bottom of the pan. Begin with a layer of zucchini to cover the bottom of the pan, then pour of the filling, a little cheese and repeat to your desired number of layers, ending with zucchini on top, the remainder of the salsa, and a healthy covering of cheese. Bake for 20-30 minutes or until bubbly and serve with green onions and a dollop of sour cream!

Brown Paper Bag Turkey!

Hello Friends!

For those of you who just watched today's episode of ABC's The Chew, you might have seen me for a few seconds introducing the recipe I told you about in my previous post! I had the lovely opportunity to pitch this turkey recipe with two other fantastic ladies, Helen and Deena! Congratulations to Deena for her tasty winning recipe and for an incredible job cooking with Mario Batali on the segment after ours! The whole process was super fun, the crew members are all so kind and so entertaining, and the five hosts (Clinton Kelly, Carla Hall, Michael Symon, Mario Batali, Daphne Oz) are all extremely friendly and a ton of fun to be around. And I must say, having the Pioneer Woman on the show that day was icing on the cake, as she was my original blogging inspiration! If I could work for any TV show, it would totally be this one. What a fun time!

So, several of you have asked for this brown paper bag recipe! As Michael Symon mentioned in his comments, the result is a moist bird, and isn't that what we all want after all of that hard work and preparation? So, here you are! Special thanks to Dorothy Arnold for keeping this recipe around for so many years and to my Mom, for helping me figure out the ins and outs of how it works! May the Thanksgiving meal planning commence!!

Turkey in a Brown Paper Bag

1 turkey, giblets/neck removed

4 tbs butter, room temperature

olive oil for drizzling

salt and fresh ground black pepper 

1/2 tsp paprika (or other seasoning, my sister-in-law's family uses lemon pepper!)

1 onion, quartered

1 apple, quartered

1 lemon, halved

5 cloves garlic, smashed

(roasting pan and 2 brown paper bags)

1) Pat the turkey dry and place in your roasting pan. Allow turkey to sit at room temperature for an hour or so before preheating your oven to 375.

2) While the oven is preheating, salt the inside of the bird and stuff with the onion, apple, lemon, and garlic.

3) Rub the butter underneath the skin of the turkey breasts, slathering all over. Apply olive oil liberally to the entire bird, underside included. Grease her up!

4) Liberally salt the outside of the bird, adding fresh pepper and paprika at this time as well. Truss the legs, tuck the wings.

5) Place one bag over the entirety of the roasting pan/bird seam side up, and then the other, overlapping the bags. Sprinkle the top of the bags with water and place in the 375 degree oven for 13-15 minutes per pound (20 minutes if you choose to stuff the cavity with stuffing) or until a thermometer pierced through the bag and into the bird reads 163-170. Tear the bag open carefully to allow steam to escape. Allow to rest 20 minutes before carving. And remember, don't allow the bags to touch the actual heating element... otherwise, there is no risk of fire here as the burning temperature for paper bags is 451!

Grain Free Punkin' Pie!

Oh hey, blog! I've been so busy healing (which included a fantastic trip to Ponce Inlet for my birthday) that I have neglected you! So, here I am! 28. Feeling the best I've felt in months, and hopefully on the permanent up and up! Although ulcerative colitis is a horrible, humiliating disease, I have spoken to so many who have overcome in one way or another and who are doing so well. I struggled more than I thought was possible for an entire year and I am so ready to say good riddance to pain! I am beyond thankful for the words of wisdom from those with the disease and those of you who are just so wise in life experience, and I am ready to move forward! C'mon, body! Cooperate!

Thankfully, moving forward not only means getting my life together again and making meals once more for my husband and I, but also includes practicing and performing again (woohoo!) as well as some fun culinary-related excitement! 

I've gotta tell you, it was kind of weird to be back in my home state of Florida, soaking up the rays a la summertime, after beginning to experience NYC fall! But don't you worry, I slipped back into that relaxing state for a few days and stocked up on vitamin D that is so necessary while I am decreasing prednisone.(Can't wait to get this junk out of my body and lose the moon face!) 

But how lovely it was to return to NYC and our cozy little apt with the fall breeze blowing through my curtains! We jumped right back into the season with our housewarming party that included apple cider sangria (IN a pumpkin!!!) and finished off my birthday celebrations by being part of my favorite TV show, the CHEW! While we were there, I filled out a survey about my favorite turkey preparation to win a chance to be on the show as a guest. Now let me tell you, a fried turkey is one of the most delicious forms of preparation, in my opinion. But, last year my dear sister-in-law introduced the Luce family to her mother's tried and true turkey in a brown paper bag. What a unique preparation, and one my Mom used for many years that I had completely forgotten about! Katharine's Mom and mine have different ways of dressing the bird up, but both produce perfectly moist results, really enhancing the flavor of the bird instead of covering it up with injections or sauces. So! Keep an eye on the Chew Thanksgiving episodes, and wish me luck as I compete with this recipe for a chance to cook with one of the chefs on the show! 

In the spirit of Thanksgiving, I tested a grain free pumpkin pie recipe yesterday, and made a video of myself doing it, since some of you have requested such ridiculousness. I have to say, I need a production team or a better recording device... working on that. IN the meantime, you're on your own making this one! Luckily, it's easy as... pie!

Grain Free Coconut Flour Crust

4 tbs butter, room temperature

1 tbs honey

2 eggs

1/2 cup coconut flour

dash of salt

- Preheat oven to 350! Whisk together the butter and honey, add in the eggs to incorporate and toss in the coconut flour and salt. Stir until mixed well and press into a pie plate. Could that be any easier? Par bake in the oven for 10 minutes and mix up your pie filling in the meantime.

Pumpkin Pie Filling

1 can organic pumpkin (or roughly two cups roasted homemade)

2 eggs

1 tsp vanilla

1 tbs pumpkin pie spice

1/4 cup honey

1 tbs water

1/4 cup goat yogurt (use Greek or plain, too)

- Combine all ingredients to incorporate, pour into the pie filling and bake at 350 for an hour or until no longer jiggly! 

Brown Butter Banana Bread made with Coconut Flour and Honey

Whoa golly I can't stand the last picture I put up. Sorry about that one!

And today, I finally got out my Canon to take a real photo. As it turns out, I am still in need of a crash course on photography in general, not to mention food styling! The recipes are still pretty quality, though. I can vouch for that! This one especially. It tastes very similar to banana bread made with all purpose flour and brown sugar. To me, that is a huge success. It's moist and extra delicious with some grass fed butter slathered on top.

Brown Butter Banana Bread
1 loaf

1 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda
3 very ripe bananas
4 eggs
6 tbs butter, browned in a sauté pan
4 tbs honey
1 tsp cinnamon
dash of ginger and cloves if you like

- Preheat your oven to 300 and line a loaf pan with greased parchment paper (I actually ran out and used well greased foil as a liner and it worked just fine!)
- Combine the first three ingredients in a small bowl. Mash the bananas, add in the butter and honey to incorporate and whisking constantly, add in the eggs (just in case your butter is still a little warm, you don't want to scramble the eggs.) Toss in the spices and the dry ingredients to stir until smooth. Pour into the pan and bake for about an hour and fifteen minutes or until golden brown and a toothpick comes out clean. Allow to cool before removing from the pan for at least ten minutes.

Coconut Beef Curry with Basil Lime "Rice"

Happy 4th Anniversary, little  blog!

Four years of experimental recipes and so many memories shared through food with the ones I love. This started out as a place to keep track of the things I make and to update friends and family on our newlywed adventures. These pages are full of trial, error, and many lessons learned in life and in the kitchen. Sometimes I think it's a silly thing to keep, but I'm glad to have all of the crazy recorded. Thanks for being on this journey with me, readers!

Wish I would have snapped a better picture of this dish. I have a horrible, glaring light in my kitchen and haven't set up a light box for food photography yet. So, if I make something in the evening, well, the picture ain't gonna be pretty! But rest assured that this is a super flavorful, healthy dish that you want to try. I can't handle too much heat these days because of my digestive system, so if you want to kick up the heat, add more red curry and less yellow!

Coconut Beef Curry
serves 4-6

1 tbs olive oil
2~ lbs ground beef
1 cup of chopped onion (1 large)
2 tbs freshly grated ginger
3 garlic cloves, minced
3 tbs yellow curry powder
1 tsp red curry paste (optional - or use more red and less yellow)
1 and 1/2 cups chicken broth
1 can coconut milk, unsweetened!
1 can diced tomatoes plus the juice
3/4 cup golden raisins
2 cups frozen peas


- Heat the oil in a large skillet and brown the beef over medium high heat. Add the onion, ginger, garlic, and curry powder and paste and season with a few pinches of salt and a dash of pepper. Stir frequently, toasting the spices, until the onion is softened, about 5 minutes. Add in the broth, coconut milk, tomatoes, raisin,s and bring to a boil. Reduce the heat to a low simmer, stirring occasionally, and allow to do so for about 20 minutes. (prepare the cauliflower at this time.) Add in the peas and keep on low for another 10 minutes. Serve warm with rice, naan, or with the cauliflower rice recipe below! This stew tastes even better the next day!

Basil Lime Cauliflower "Rice"
serves 4-6 as a side

2 tbs olive oil
3 cups riced cauliflower
1 tsp turmeric (optional - I just add it in everything since it is an anti-inflammatory!)
1/2 c Thai basil, julienned
zest of one lime, and the juice for squeezing on the final product

- Heat the oil in a sauté pan over medium high heat and add in the cauliflower, stirring often to toast until soft, about 8-10 minutes or until desired softness is reached. Add in the turmeric if using, and stir in the basil and lime zest. Season with salt to taste, keeping in mind that the curry may add to the saltiness! Squeeze the lime juice over before serving alongside the curry.

Quick Berry Jam

Shopping for groceries in NYC is a fun adventure. I think it brings a new motivation and maybe a little bit more fun to the grocery game! Juilliard is a stop away from Trader Joe's and pretty close to Whole Foods, so I send G by there a few times a week for some essentials after his rehearsals. The remainder of our grocery items are picked up in open air markets or a block down the street at C Town when we need something quick. Of course, I could stand to do a bit more planning, but with my diet still not nailed down and my brain a little more confused than usual, I'm not having much luck with being super organized just yet! I'll get there, hopefully soon.

G brought back an assortment of berries the other day, but sadly, they started going downhill faster than I would have liked. This has happened to all of us, I'm sure! But who wants to throw out super expensive berries? Shoo! Turned those suckers into a very simple jam earlier today. I think canning in big batches is a lovely use of time, but I haven't been able to commit to that kind of work recently, nor have I had pints and bushels of produce to do so with. This recipe just makes a little jar to have in the fridge, and it is only sweetened with honey, to allow for more natural fruit flavor and a little more health! Grab those nearly-moldy berries and make this tasty spread in a jiffy!

Quick Berry Jam

2 cups fresh berries, washed
*I used one cup of raspberries, no need to chop, and one cup finely diced strawberries
zest and juice of one lime
3 tbs honey

-Combine ingredients in a small saucepan and bring to a boil, stirring constantly. Reduce to a calm simmer and allow to do so for about 40 minutes. You don't have to babysit it too much in the beginning, but keep an eye on it and stir more frequently toward the end or if it seems to foam up too much (just in case it decides to burn!) Allow to cool and store in the fridge.

Avocado Chicken Waldorf

When you hastily make homemade mayonnaise and it flops (raises hand!), or when you are conscious of the fact that commercial mayo isn't so great for you, here's a very simple recipe for you to try. I always have some kind of shredded chicken on hand for throwing meals together like this one. Bake one chicken per week for just this purpose and make stock from the bones! Just a tip from me to you.

I'm so happy it's Sunday. We're off to brunch at the Smith in the East Village where my Sarah Claire works! And we'll be hitting up some farmers markets! Strength for today! I promise not to over do it. Feeling good so far, so I have high hopes for this beautiful, fall Sabbath.

Avocado Chicken Waldorf
serves 2

1 and 1/2 cups shredded chicken
1/2 of a large avocado or 1 small, cubed
2 tbs Greek yogurt or sour cream
Grapes cubed, as many as you like
A sprinkling of chopped walnuts
Pinch of salt and pepper

- Combine all ingredients and stir to mash up the avocado well. Serve on warm toast or for the grain-free folks, the biscuits in the previous post!!