Friday, June 17, 2011


I got this recipe from REE on another blog (PW). I tried it and it was AWESOME! It goes really well with just about any grill meat, fish, or poultry.

Tomato Bread Salad
Prep time: 15 min Cook time: 20 min Difficulty: Easy Serves: 4
2 large tomatoes
½ red onion
2 cloves garlic
1 cup basil,
½ cup cilantro,
½ cup parsley,
2 tablespoons white wine vinegar
½ teaspoon sea salt
1 baguette (small) about 6"
2 cloves garlic
2 tablespoons olive oil
½ teaspoon sea salt½ teaspoon black pepper
4 heirloom tomatoes, (the more colorful the better!)1 cup cherry heirloom tomatoes
1 cup arugula
½ cup small basil leaves

Preparation Instructions

For the tomato water, cut the large tomatoes into quarters and add to a blender. Slice the red onion thinly and set half of the slices aside and add the other half to the blender. Add the 1 cup basil, cilantro, and parsley to the blender along with the vinegar and ½ teaspoon of salt and puree the mixture for several minutes.
Place a piece of cheesecloth over a fine mesh strainer and set it over a bowl. Pour the mixture into a mesh strainer and press it through until all of the liquid is extracted. Set the bowl of tomato water aside.
Preheat the oven to 325 degrees F. Cut the baguette lengthwise and drizzle all sides with olive oil. Then rub the baguette on all sides with garlic. Cut the baguette into cubes and place it into a baking dish. Add a sprinkle of salt and pepper and toss. Bake for 20 minutes then remove from the oven to let cool.
Slice the heirloom and cherry tomatoes into bite sized pieces. In shallow bowls, combine ½ cup of tomato water with tomatoes, arugula and ½ cup small basil leaves. Drizzle with olive oil and add a few croutons just before serving. Enjoy!

It is well worth the work!

Friday, June 10, 2011


There's no dairy in this magnificent sorbet (if you leave out the optional whipped cream).

Smooth, luscious, and so very, very VERY chocolaty*And* made from easy pantry staples.

I'm sharing the recipe from David Lebovitz's The Perfect Scoop
.•Chocolate Sorbet•
In a large saucepan, whisk together:1 1/2 c. water
1 c. sugar
3/4 c. Dutch-process cocoa (please find yourself some good dark cocoa for this--worth it!)
a pinch of salt
Bring to a boil, whisking, and let boil for 45-50 seconds
.Turn off the heat and stir in:6 ounces semi-sweet chocolate (I use dairy-free chocolate chips) til melted.
Then stir in:3/4 c. water
1/2 t. vanilla
Now pour it all in the blender and blend for 15 seconds.
Stick it in the fridge until it's quite cold (I mix it up in the morning and freeze it in the afternoon)
.When it's deeply chilled, put it in the ice cream maker.
Then if you want, top it with coffee granita (4 cups of strong coffee, 1 1/2 cups of sugar, stirred together every half hour or so while it freezes in a plastic container in the freezer).

SOOOOOO good ! If you are on a GFCF diet this is a wonderful treat!

Friday, June 3, 2011


With Speech therapy& occupational therapy as well as HOME ABA therapy for Little Bear, school for our 12 year old, church, life in general we get to be pretty busy. My boys all love Sloppy Joe's. I love how easy it is to make. This is a great summer dish. It goes on a roll and team it up with raw veggies and dip and maybe some baked chips.
CROCK POT Sloppy Joe's

3 pounds ground turkey or ground chicken
1 medium onion, chopped
1 c chopped celery
1 c chopped green pepper
1 1/2 c ketchup (I use low sugar kind)
2 T Worcestershire sauce
2 6oz can tomato paste
1 c water
2 T apple cider vinegar (or3T if you like a bit more tang)
3 T hot sauce (you can use less we like it spicy)
1 t dry mustard
3 TB of dark brown sugar OR 1/4 cup sweet BBQ sauce
salt and pepper to taste

In a large frying pan cook meat and vegetables. Put this in crock pot and add remaining ingredients. Cook on low for 6 to 8 hours. Serve over sandwich rolls.