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Gluten-Free Brown Sugar & Cinnamon Oatmeal

Written on December 5, 2013 by Wannabe Chef in Breakfast

Breakfast is always my laziest meal of the day. More often than not I won’t spend more than 5 minutes getting it ready and spend another 5 eating it.

When I had to go without a microwave for a couple weeks last month it forced me out of my instant-microwaved oatmeal rut. Even still most mornings I spent 5 minutes cooking plain oatmeal while throwing on shoes and packing lunch. But some mornings I played around and made more delicious bowls using flavors and spices.

If you grew up enjoying Quakers instant oatmeal pouches, then you’ll love this. The taste and feel is the same, but making it yourself adds a special satisfaction and makes the whole bowl more hearty. You can use instant oats instead of thick-cut, just reduce the water accordingly and cook for less time.

Gluten-Free Brown Sugar & Cinnamon Oatmeal

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 1 serving):

1/2 cup thick-cut gluten-free rolled oats
2 heaping Tablespoons dark brown sugar
1/4 teaspoon cinnamon
pinch of salt
2/3 cup water
1/2 Tablespoon butter
Brown sugar for garnish

Method:

Combine the oats, sugar, cinnamon, salt, and water in a pot and stir gently.
Bring the water to a slight boil. Stir constantly so that the bottom doesn’t burn.
Keep stirring until the oats are cooked and stick will stick to your spoon.
Add in the butter and stir until it has completely melted.
Move to a bowl and garnish with extra brown sugar before serving.

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8 Healthier Thanksgiving Side Dishes

Written on November 14, 2013 by Wannabe Chef in Recipe Round-Up

It’s already November and Thanksgiving is quickly creeping up. Not quite as quickly as I thought evidently with my bus tickets booked for the wrong weekend, but quickly nevertheless.

I’m not someone who thinks eating healthy during the holidays has to be tough, especially if you’re the chef. It’s all about finding and making recipes that are satisfyingly delicious but also good for you and your family. Here are a few recipes to try that break out of the mold of white bread and buttery foods that will still fit in at the Thanksgiving table.

And I’ll apologize in advanced for some of the terrible photos these recipes have, especially the ones from 2 years ago. They’re in desperate need of a holiday makeover.

Instead Of Buttery Vegetables Try…

Maple Roasted Brussels Sprouts are a perfect sweet side dish with a lot of nutrients and fiber included.

Balsamic Brussels Sprouts with Red Wine have a tangier taste that adults will love. They’re especially good paired with the wine they’re cooked with.

Instead Of Traditional Stuffing Try…

Quinoa Stuffing(gluten-free/vegan) tastes just like traditional stuffing with all of the fixins but without the bread and empty carbs. It’s a great healthier option on the Thanksgiving table but even better heated up the next week for leftovers.

Roasted Broccoli Quinoa would be the health-nuts version of stuffing. It’s full of good carbs and a nutty flavor to satisfy.

Instead Of Mashed Potatoes Try…

Low-Fat Butternut Squash Casserole uses squash instead of potatoes but still has a creamy mouth-feel and savory taste to it.

Low-Fat Garlic & Herb Mashed Potatoes are a great substitution for regular mashed potatoes. The garlic and herbs add enough flavor that you’ll never know they’re made with Stonyfield yogurt.

Try Making Yourself…

Cranberry Sauce is a favorite of mine whether it’s homemade and intricately flavored or just from a can. This recipe’s for any cranberry connoisseur out there.

Vegetarian Buffalo “Chicken” Dip is something I recommend for any get together, holiday or not. It will always get eaten up.

Got a favorite holiday recipe with a healthy twist? Share it in the comments below to help inspire other readers.

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Savory Cinnamon Rice and Chickpeas

Written on November 11, 2013 by Wannabe Chef in Side Dish

I love cinnamon in just about any dessert this time of year, or sprinkled on top of coffee or into yogurt. But it’s not used as much in savory dishes as it should be.

Just a little bit of cinnamon and nutmeg make simple rice into a perfect seasonally spiced rice pilaf. You’ll be surprised how much this rice smells like a snickerdoodle cookie but tastes earthy and subtle.

If you want to take this recipe to the next level, roast the chickpeas while the rice is cooking to add a chewier texture and garnish the dish with salted pumpkin or sunflower seeds on top of extra sour cream.

Savory Cinnamon Rice and Chickpeas

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

2 cups uncooked brown rice
3 1/2 cups vegetable stock
1 teaspoon dried tarragon
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon paprika
1 Tablespoon honey
1 Tablespoon sour cream or butter
2 15oz cans chickpeas, drained and rinsed

Method:

In a rice cooker or over the stove, combine the brown rice and vegetable stock and boil until the rice has cooked.
add the rest of the ingredients in with the cooked rice and mix well.
Season with extra salt and pepper to taste and serve hot.

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Thai Reese’s Puffs Peanut Butter Sauce

Written on October 28, 2013 by Wannabe Chef in Entree, Sauce

When I was at the Wine & Food festival, I was lucky enough to meet Justin Warner after his demo. Justin has made a number of sweet and savory recipes for General Mills using their Big G cereals in unexpected ways(here’s the blog post featuring those).

Jason from General Mills sent me some of their cereals along with some unusual ingredients Justin would go crazy with. At first I wasn’t sure how to use some of them(a pestle and mortar? sriracha sauce?), but then it hit me: A Thai sauce with Reese’s Puffs.

It’s not as crazy as it sounds; a lot of the ingredients in Reese’s Puffs are found in regular sauces: Corn starch is a common thickening agent; sugar can be just as important as salt for bringing out flavor profiles; even chocolate is used to add a richness and depth to tomato sauce.

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As with any sauce you should taste as you go along and add salt and seasoning to adjust it to your taste. For a lower-fat version, use cartoned coconut milk or almond milk.

Thai Reese’s Puffs Peanut Butter Sauce

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes enough for 2 servings):

3/4 cup Reese’s Puffs cereal
1/3 cup soy sauce or gluten-free tamari
1 Tablespoon sriracha
2 Tablespoons honey
1 Tablespoon peanut butter
1/3 cup coconut milk

Method:

Combine all of the ingredients in a food processor or high-speed blender.
Blend until smooth.
Add to sautéed vegetables and tofu or chicken.
Heat the pre-cooked vegetables, chicken, or tofu in the sauce until it is warmed through.
Serve hot.

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Healthy Black Bean Quesadilla

Written on October 24, 2013 by Wannabe Chef in Breakfast, Entree

The saddest thing about moving to a new city besides leaving behind friends and family is always leaving behind good restaurants. There are always a few dished you just can’t find anywhere else and you don’t know what to do about it.

Last time I was in Providence I had huevos rancheros with a black bean quesadilla, ancho-chili sauce and home fries for brunch. It was delicious and something I probably won’t find anytime soon, so this has been the closest I’ve come to tasting it again. If you’re staying in on a weekend morning and need something to hit the spot this might be as good as you’ll get without ordering takeout.

This recipe for quesadillas is a little different from what you’d normally get since it uses corn tortillas instead of flour ones keeping it gluten-free. The ingredients are also a little healthier than others; for a more traditional recipe use twice as much cheese and half as much beans.

Black Bean Corn Quesadilla

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients(Makes 1 serving):

2 corn tortillas
1/2 cup black beans, drained and rinsed
1/4 cup pepper jack cheese
Salsa
Sour cream
Guacamole

Method:

Heat a frying pan over medium heat.
Warm the tortillas in the frying pan in a little oil to keep them from sticking.
Move the tortillas to a plate.
Heat the black beans in the pan with a little oil to take out some of the moisture. Season them with salt or spices if desired.
Add the cheese in with the black beans and keep moving them to prevent them from sticking to the pan.
When the cheese starts melting, move the black beans onto one of the tortillas. Place the other one on top.
Serve with salsa, sour cream, guacamole, and any other toppings you’d like.

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10 Sweet October Recipes

Written on September 30, 2013 by Wannabe Chef in Recipe Round-Up

October is one of my favorite months because it’s filled with chocolate and candy and unreasonably sugar-filled drinks. November is another favorite month because it has chocolate and candy at 50% off but we’re not quite there yet.

Whether it’s using pumpkin or chocolate or candy corn, there are tons of recipes out there to make October a little sweeter and add a personal touch to the season. Here are a few of my favorites from this blog.

Snacks

Pumpkin granola is full of Autumn flavor without too much added sugar. It’s a great topping to yogurt or smoothies on a Fall morning or even all on its own.

Sweet & salty Halloween Chex mix is the perfect party snack for kids or adults. With pretzel sticks and candy corn, it’s too addictive to have just one handful.

Homemade pumpkin cream cheese beats the flavored cream cheese you get at a bagel store in flavor and price. It’s a great way to spice up breakfast on-the-go in the morning.

Spiced almond butter cookies are as good as any 4-ingredient cookie gets. It’s deeply nutty and slightly spicy with cinnamon and nutmeg to round out the flavor. Have a few next to your favorite cup of tea.

Pumpkin chocolate chip cookies are a seasonal way to make a classic cookie recipe. The pumpkin in them makes the softer and puffier so cakey cookie lovers should take note.

Candy

Peanut butter pumpkins are the tastier, homemade counterpart to Reese’s pumpkins. They’re a lot easier to make than you’d imagine and a killer dessert to bring to a party or give out as a Halloween gift.

Homemade chocolate turtles are another crowd-pleasing homemade candy to impress your guests. They’re addictive so definitely make these for a crowd or you’ll be eating one after the other.

White chocolate candy corn bark is a simple, kid-friendly recipes with just a few ingredients but totally fun and seasonal.

Cakes & Bread

Gluten-free pumpkin bread is good any time of year(obviously, because I made this back in June), but especially good on an Autumn morning with a cup of hot dark roasted coffee.

Chocolate-pumpkin baked custard is not your typical dessert and great to make for a group of people who want something different. It’s reminiscent of a flourless chocolate cake but lightened up a little with the addition of pumpkin.

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Hipsterfood’s Easy Lentil Soup

Written on September 17, 2013 by Wannabe Chef in Entree

I always imagine soup as being one of those long, time-consuming foods to make. It definitely can be, but now I know it doesn’t have to be. I found this recipe on the blog, hipsterfood, and thought it looked too easy not to try. I’m also a sucker for anything with lentils in it.

One thing that they don’t mention in the actual recipe is that you need a lot of water. I’d estimate that I added about 4 cups of water through the whole process and mine still came out thicker than the batch on their blog. I also left out the celery and added whatever herbs/spices I had on hand. A little paprika gave a nice smoky flavor to it all.

At the end I made “croutons” by chopping up some gluten-free bread, frying it in a little olive oil and seasoning them. Now I know I’ll never have to buy croutons again. It’s also terrific with melted cheese or sour cream on top.

What’s your favorite soup recipes? I’d love ideas for more to make.

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What Makes A Good Cookbook

Written on August 11, 2013 by Wannabe Chef in Miscellaneous

This week #confessyourunpopularopinion was trending on Twitter and here’s mine: On the whole, I hate cookbooks.

For starters they’re clumsier and more limited than looking up recipes online, but that isn’t the real problem. What’s worse is that most don’t actually teach you how to cook. If a cookbook just gives you a long ingredient list followed by an equally long process of steps that keep your nose buried in the book, it’s no good. That’s because you aren’t actually learning how to cook; you’re learning how to follow directions.

A good cookbook shouldn’t just tell you what to make, but also how to make it and why to make it that way. If you start understanding how different ingredients work together in recipes and why to treat them how you do, you can learn to cook just about anything without ever picking up a book over time.

So while I said, “I hate cookbooks,” there are a few I’ve read and swear by that do things the right way. Here are a few of my favorites.

How To Boil Water is the first cookbook I can remember buying. If you were starting your freshman year of college, this would be Cooking 101. The recipes this book gives are more like tests to make sure you’re reading the words in between and understand your way around a fully stocked kitchen. It’s a great introduction.

If How To Boil Water is Cooking 101, Cooking For Geeks is the senior honors seminar. It teaches you what to do in the kitchen and explains everything scientifically. There are plenty of recipes but the book’s more about what makes a mousse rather than how to make a mousse so you can go on and feel comfortable creating any recipe you can dream up. It’s a lengthy read, though’; this one’s definitely not for the faint of heart.

Flour Too is a recent favorite. It’s more like your standard cookbook with long ingredient lists and instructions but it does it the right way. In the front you’ll find a lengthy section breaking down cooking vocabulary and ingredients with descriptions and reasons for their use. Having something like that in any cookbook is a great step to learning the hows and whys of the recipes.

So those are my favorites. If you’re interested in cooking facts, techniques, and tips, be sure to follow @Kitchen 101 on Twitter for some 140-character lessons from Russell and myself.

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Caprese Omelet

Written on July 30, 2013 by Wannabe Chef in Breakfast, Entree

Fresh mozzarella is something great. It’s just the right amount of creamy and chewy that melts just right. I could eat just about anything with fresh mozzarella and basil on it.

This omelet is just as flavorful as any caprese salad or margarita pizza. The eggs give a blank canvas for sweet sundried tomatoes, creamy mozzarella, a touch of salt and fresh herbs. It’s a good fix for a savory breakfast or a vegetarian dinner.

Sundried tomatoes are perfect for this recipe because they add a lot of flavor without adding any moisture. To make this lower in fat, replace 1 or 2 of the eggs with an appropriate amount of egg whites.

Caprese Omelet

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 1 serving):

3 eggs
2 Tablespoons chopped sundried tomatoes
1/4 cup chopped or shredded fresh mozzarella
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon freshly chopped basil
Oil for greasing pan

Method:

Lightly oil a frying pan over a burner set to medium until the pan is hot.
In a bowl, gently whisk together the eggs until they’re beaten.
Pour the eggs into the pan and let them cook for about 30 seconds until the bottom has set.
Add the chopped tomatoes, mozzarella, salt and pepper to one half of the omelet.
Carefully fold the empty side of the omelet onto the filling to make a semi-circle.
Cover the pan and cook on a low-medium heat until the center is cooked. Flip the omelet to make the center cook faster.
Remove from the pan and garnish with freshly chopped basil. Serve hot.

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How To Make Perfect Home Fries

Written on July 19, 2013 by Wannabe Chef in Side Dish

Well cooked home fries are one of my favorite foods. I always look for them on a menu when I’m out to eat(clearly I only choose very classy places that would serve home fries at 6pm); they beat plain old french fries any day.

Years of cooking these spuds have taught me that home fries are all about two things: Seasoning and cooking time. Salt, herbs, and onions all make for a really taste treat once the flavors are absorbed into the home fries. You also can’t rush perfection. The best way to get a golden, crispy outside and a soft starchy inside is to cook these low and slow, giving each side a chance to sizzle on the bottom of the pan.

You’ll definitely want to double or even triple the recipe if you’re cooking for a crowd because these’ll fly off the plate. Season them to taste as always; you can add any number of herbs and spices to make them spicy, garlicky, or even slightly sweet.

How To Make Perfect Home Fries

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 par-cooked medium Russet potatoes*
2 Tablespoons chopped onion
3 Tablespoons olive oil, divided
1/2 teaspoon salt
Couple sprigs of rosemary
1/4 teaspoon pepper

*I usually bake mine for 40 minutes, let them cool, and then keep them in the refrigerator to have on hand whenever I want to make these. You can also par-cook them in the microwave or by boiling them as long as they’re firm enough to slice when done.

Method:

Heat 1 Tablespoon of oil in a frying pan. Add in the onions and sauté them until they become translucent.
Dice the potatoes into small bites, about 1/2-inch squares. Leave the skins on for a rustic look and texture.
Add the potatoes into the pan with the onions along with the remaining 2 Tablespoons of oil and salt.
Cook on medium heat, tossing the pan every couple of minutes to flip the potatoes. Cook for 10-15 minutes until most of the sides look browned and crispy and the oil has been soaked up.
Finish by seasoning with pepper.
Serve hot.

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