Sauce

Sweet Potato Noodles with a Sweet Sage Brown Butter Sauce

/ stlmaryland / Leave a comment

Sweet Potatoes with a Sweet Sage Brown Butter Sauce | Small Town Living in Nevada

All I had ever used my spiralizer for was to make zucchini noodles, so I finally branched out and tried it with sweet potatoes and so happy I did. I went to the market and purchased 3 large sweet potatoes to make my noodles.

Well the potatoes are WAY more firm than a zucchini and I was so glad I had my spiralizer otherwise I don’t know how the heck I would had made the noodles.

You are going to peel your sweet potatoes before you spiralize them. Next you will most likely need to cut them down to size in order for them to fit in the spiralizer then spiral away!

Now what to make with the sweet potato noodles?  Yeah a Sweet Sage Brown Butter Sauce was a no brainer!

You have to saute the sweet potatoes a little longer than you would zucchini noodles since the sweet potatoes are firmer,  however the flavors in this dish from the brown butter, fresh sage, sauteed onions, cheese  and the pecans are just amazing!

Continue reading →

Gluten Free Potatoes in a Coconut Curry sauce

/ stlmaryland / Leave a comment

So my husband has been throwing around the idea of going vegan. I am not certain that is something I want to do. Can you imagine vegan AND gluten-free?

Anyhow, he came across a recipe from The Gourmet Vegetarian Slow Cooker cook book and really wanted to try out a recipe.

Of course I never can follow recipes to the ‘T.’ I just always have to do it my way and it usually always comes out great. Anyhow, this is my version and I hope you like it.

Potatoes in a Coconut Curry sauce

Continue reading →

What’s for dinner?

/ stlmaryland / Leave a comment

Gluten Free Rice & Potato Gnocchi

What’s for dinner:

Gluten Free Gnocchi with Alfredo sauce accompanied by a GF Caesar Salad is what I made for my family in about 15-20 minutes if that.

I came across Corabella’s rice and potato gnocchi’s that were gluten-free at the grocery outlet yesterday. I bought 3 boxes at $1.99/box. And have to say they were very good and paired well with a gluten free Caesar Salad for dinner!

The down side to the Grocery Outlet is their products don’t stay around for long, so I might have to go back and buy a few more packages to stock up on.

Gluten Free Mild Enchilada Sauce

/ stlmaryland / Leave a comment

Cheese and Onion Enchiladas | Small Town Living in Nevada

I love Mexican food just as much as I love Asian food. That means I like it A LOT!

I can’t even tell you the last time I bought store bought enchilada sauce. My husband doesn’t like the canned stuff at all so I started making my own years ago. Now I prefer Sour Cream Enchilada Sauce but I have to mix it up every once in awhile with a tomato sauce. And of course I try different versions every once in awhile as well.

Anyhow, you won’t want canned enchilada sauce again after making this easy homemade version!

INGREDIENTS

  • 1/4 cup vegetable oil
  • 1/4 cup gluten free flour
  • 2 (14.5 oz) cans diced tomatoes
  • 1-1/4 teaspoon chili powder
  • 1 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried chopped onions
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

IMG_0659

INSTRUCTIONS

  1. Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
  2. Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar, salt and pepper, to taste. Bring to a boil; reduce heat and simmer until thickened, about 10-15 minutes.
  3. Take a hand emulsifier to liquify the tomato chunks to make a smoother sauce otherwise you can leave as is.

Adapted from Damn Delicious

Homemade Applesauce

/ stlmaryland / Leave a comment

Homemade Applesauce | Small Town Living in Nevada

My kids love applesauce and eat it up as fast as I can make it. Two of my three kids devoured off what we had in the fridge and the third was quite put out.

I reminded him if he gave me 30 minutes I’d have some whipped up for him in no time.

Applesauce is probably one of the easiest foods to make at home. And usually it tastes way better than the commercial brands. But always remember you definitely want a great tasting apple to start with – the sweeter the apple, the sweeter your applesauce.

I leave the peels on since there isn’t any reason to peel the apples and lose the extra fiber goodness. I also use an apple corer/slicer so I am not in the kitchen cutting apples all day. I love kitchen gadgets when they help speed up prep-work and have many different ones in my cupboards!

Boiling Apples

I take the apple slices and place them in a pan and cover with water and boil for 30 minutes or until soft.

Next I place the apples and water into a blender on puree until smooth.

IMG_0543

Homemade Applesauce

Makes 3 servings

  • 6 medium apples, cored and sliced
  • 2 cups water

Core and cut each apple into 8 slices each. In a medium sized saucepan add apples and water and bring to a boil. Boil for 30 minutes or until soft.  Once apples are tender, place apples and water into a blender on puree and blend until smooth.

Once in a bowl you can sprinkle with cinnamon sugar or you can enjoy it as is!

Crockpot Turkey Tenderloin with a sweet red plum sauce

/ stlmaryland / 2 Comments

Crockpot Turkey Tenderloin with an sweet red plum sauce | Small Town Living in Nevada

This sauce is sweet and pairs well with the turkey! And of course I love capers so it is a win win kind of dinner for my family!

Crockpot Turkey Tenderloin with an sweet red plum sauce

Serves 5

1/2 cup Red Plum Jam
1/2 cup packed brown sugar
1/2 cup Marin Wine
1/3 Cup Olive Oil
1/3 cup red wine vinegar
1/4 cup capers with juice
2 tablespoons garlic, minced
1 pound Turkey Tenderloin


Cooked Rice
Cooked diced zucchini


Place first eight ingredients in a crockpot and cook 2.5 hours on high. Anything longer and it will dry out the turkey.

Once cooked cut turkey into cubes. Place a nice helping of rice topped with Turkey and Zucchini then ladle Plum sauce over top.

Gluten Free Seafood Pasta with a Garlic Cream Sauce

/ stlmaryland / Leave a comment

I wanted to do something different for Valentine’s Day instead of the usual Steak Dinner. So on Saturday I made a Seafood Pasta that consisted of shrimp and swai white fish.

I decorated the table for the family… because Valentine’s Day is a family affair at my house. And I love place mats and love to break out holiday mats for the occasion! And since my birthday is right before Valentine’s Day I already had the stunning flower arrangement that my parents had delivered to me.

Valentine Place setting

Then i started making dinner. My family loves pasta — and white sauces are my favorite! This recipe is mild so you don’t have a huge fishy flavor which makes it perfect for kids and adults alike. Add a salad with dinner makes it foolproof!

Gluten Free Seafood Pasta with Garlic Cream Sauce | Small Town Living in Nevada

Gluten Free Seafood Pasta with a Garlic Cream Sauce

Ingredients

1/4 cup olive oil
2 Tablespoons garlic, minced
1/4 cup white onion, chopped
2 cups extra dry vermouth
2 tablespoons chopped fresh parsley leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1 cup heavy cream
1 cup whole milk
1/2 cup butter
1 pound shrimp
2 fillets white fish, cut into 3 strips.
1 pound cooked gluten free pasta
1/2 cup grated Parmesan

Directions

In a large saute pan, heat 1/4 cup oil and cook garlic and onions until translucent, about 2 minutes. Deglaze the pan with the vermouth and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream, milk and butter. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan saute the white fish, cook until opaque and remove to a platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the platter. Add cream sauce to saute pan to toss the drained pasta with the cream sauce and seafood. Transfer to a serving dish, and sprinkle with extra cheese and parsley, as garnish. Arrange shrimp and white fish on top.

Adapted from Food Network

I love you sugar cookie

And then later for dessert we enjoyed some Heart Shaped Gluten Free Sugar Cookies topped with Hersey’s Chocolate Syrup. All in all our meal was perfect! Hope you had a wonderful Valentine’s Day just as we did!

Gluten Free Sautéed White fish with Lemon Butter Sauce

/ stlmaryland / Leave a comment

I love piccata sauce — but my kids think it is a little too lemony so I have come up with a mild lemon sauce that even the kids like. I say that is a win-win situation in my household! AND of course I love garlic and mushrooms, too, so I have added that to the sauce as well for a beautiful flavor!

White Fish with a Lemon Butter Sauce | Small Town Living in Nevada

Continue reading →

Gluten Free Teriyaki BBQ glaze

/ stlmaryland / Leave a comment

Teriyaki Sauce

Last night I was thinking Teriyaki BBQ fish would be ideal for dinner. I don’t ever BBQ fish on the grill, that is my husband’s thing. Yet he gets home late from work every night monday – friday. My first mistake was thinking it would be a fast meal… second I forgot what time he gets home. Lets just say he smokes the fish and then BBQ’s the fish and it takes a good hour plus to make this delicious dinner. Needless to say we ate dinner at 8pm.

Hopefully next time I will remember this is a weekend meal and not something for the weeknight.

Nevertheless, I have come up with a really tasty Gluten Free version of a Teriyaki Sauce BBQ Glaze.

Continue reading →

Pork Kabobs with a Spicy Peach BBQ Sauce

/ stlmaryland / Leave a comment

Originally written on July 1, 2014

Although I normally reserve pork shoulder for low and slow cooking preparations, it’s also fantastic grilled.

Pork-a-bob

10 Servings:

Pork Kabobs

1 small red onion, roughly chopped
2 Tbsp Sesame Oil
1/2 cup coconut oil, melted
3 tablespoons of fish sauce
2 tablespoons apple juice
1 tablespoon tomato paste
2 garlic cloves, minced
freshly ground pepper
3 pound pork shoulder roast, cut into 1½ inch cubes
1/2 cup peach preserve

Spicy Peach BBQ Sauce

2/3 cup peach preserves
½ red onion
2 tablespoons melted butter
1/2 tsp sriracha (or more depending on how spicy you want the sauce)
½ cup coconut oil, melted
2 tablespoon tomato paste
1-½ tablespoons rice wine vinegar
2 teaspoons fish sauce
2 cloves garlic, minced
1 tablespoon minced ginger
Freshly ground black pepper

Here’s how to make the pork kabobs:

First, make the marinade for the kabobs by pureeing together the onions, sesame oil, coconut oil, fish sauce, apple juice, tomato paste, garlic, peach preserve and freshly ground black pepper in a high speed blender or food processor until smooth.

Grab your pork shoulder and cut it into uniform 1½-inch cubes.

Place the cubes in a large storage container and pour the marinade over the pork.

Make sure the pork is well-coated before covering the container and storing it in the refrigerator for at least 1 hour.

BBQ Sauce

Toss the peach preserve, onion, sriracha sauce, coconut oil, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and a few grinds of freshly ground black pepper into a high speed blender or food processor.

Pour the sauce into a saucepan and bring to a boil over high heat.

Lower the temperature to medium low and simmer for 5 to 10 minutes or until slightly thickened. The sauce will keep in the refrigerator for up to 4 days.

Last step: grilling the skewers!

Heat the grill to medium high.

Thread five to six pieces of pork on each skewer.

Grill the skewers for about 10 minutes… …until cooked through.…turning every couple of minutes and lathering in the Peach BBQ Sauce.

Rest the pork for 5 minutes before digging in.

adapted from http://nomnompaleo.com/