Category: Uncategorized Page 1 of 6

On March 26, 2021

My http://misfitsmarket.com haul came today. I had all kinds of amazing stuff and a plethora (and I really mean a plethora) of swiss chard and celery. The red swiss chard looked so fresh and colorful, I wanted to use it right away!

This is a super easy recipe that can be made start to finish in 30 mins. Vegetarian or vegan depending on cheese use and always gluten free. So let’s do it!

What you need:

Swiss of rainbow chard 1 bunch

Onion

Garlic

Red pepper flakes, salt, pepper, Italian seasoning

1 cup black beans (prepared)

Olive oil

1 jar or equivalent of homemade salsa verde

Cheese

20 corn tortillas

Heat oil in large pan and add onion and garlic and sauté. Chop stems of chard and add. Sauté until tender. Add seasoning. Add chard leaves roughly chopped and heat until wilted. Add cheese if desired and black beans. Warm tortillas and fill and roll. If they start breaking, don’t despair…. layer the tortilla and filling like lasagna… no big deal.

Top with salsa and heat at 350 for 20 mins.

Enjoy! ❤️

Swiss Chard Enchiladas Verdes

On March 25, 2021

My http://misfitsmarket.com haul came today. I had all kinds of amazing stuff and a plethora (and I really mean a plethora) of swiss chard and celery. The red swim chard looked so fresh and colorful, I wanted to use it right away!

This is a super easy recipe that can be made start to finish in 30 mins. Vegetarian or vegan depending on cheese use and gluten free. So let’s do it!

What you need:

Swiss of rainbow chard 1 bunch

Onion

Garlic

Red pepper flakes, salt, pepper, Italian seasoning

Can or prepared black beans

Olive oil

1 jar or equivalent of homemade salsa verde

Cheese

20 corn tortillas

Heat oil in large pan and add onion and garlic and sauté. Chop stems of chard and add. Sauté until tender. Add seasoning. Add chard leaves roughly chopped and heat until wilted. Add cheese if desired and black beans. Warm tortilla and fill and roll. If they start breaking, don’t despair…. layer the tortilla and filling like lasagna… no big deal.

Top with salsa and heat at 350 for 20 mins.

Enjoy! ❤️

Zucchini Bread – Celebrate The End of Summer

On October 17, 2020

My misfits market box contents put to good use!

I haven’t made zucchini bread in probably 20 years… definitely not since finding out I had celiac 10 years ago. This is a super easy recipe that celebrates late summer and uses up all of those zucchinis that you have!

Here is the “How To”:

2 cups finely shredded Zucchini

2 tsp lemon peel grated

2 tsp Apple cider vinegar

2 cups sugar

3 eggs

Mix these well

In a separate bowl combine

3 cups gluten free flour- I used 2 cups Bob’s mill gluten free flour and 1 cup almond flour

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

1 tsp pumpkin pie spice

Add all at once to zucchini mix

Mix in 1 cup walnuts if desired and pour in to 9” loaf pans (2)

Bake at 350 for 55 mins

Yields 2 beautiful loafs

55 mins later and breakfast is served. Have a beautiful day

My New Favorite Veggie Burger

On May 14, 2019

I have tried a lot of veggie burgers and the truth is, I don’t want my veggie burger to taste like a burger, and even more so, I don’t want it to “bleed”. I want a veggie burger that holds up in a bun (a little more challenging for the gluten free bun) and can be lavished with sauce, pickle, tomato, onion, avocado and cheese if you’re not vegan. And, I want it to taste great. This is the first recipe I have found that fits the bill. I adapted it from Isabel Eats and it is amazing.

What you need:

3 sweet potatoes

1 cup uncooked quinoa

I can black beans, drained

1/4 onion minced

3 garlic cloves, minced

Salt, red pepper flakes, cumin, Italian seasoning

Sauce

1/2 cup olive oil mayo

4 T chipotle sauce

Juice of a lime or 3 T lime juice

Prep-

Make the burgers early as they hold up better when refrigerated for 20-30 mins prior to cooking.

Microwave or cook sweet potato in oven until tender when pierced with a fork, set aside

Cook 1 c quinoa in 1 cup salted water with a little olive oil

Drain black beans and add to bowl and mash with a fork. Don’t let your OCD kick in… they don’t have to be pureed!

This reminds me- I tried making this recipe in a food processor- don’t- it was gross.

Frustrated? Take it out of the beans… they don’t mind

Next, add your sweet potatoes, skin and all and mash with a fork.

Add everything else and then mix in quinoa.

I guess I wasn’t stressed- my mash is pretty chunky

If the quinoa was cooked in advance, I mix with my hands, much easier.

Shape into burgers and place on parchment paper on cookie sheet and refrigerate.

Tonight no time for pre chilling the burgers… the natives are hungry

Woohoo! Go for a run, stretch, meditate or drive those little hungry kiddies all over your city! Your burgers will be ready for cooking when you get back!

These can be cooked on the grill, griddle or oven.

I fry them in the griddle for about 4 mins per side on medium/high (6) heat.

Stir sauce ingredients together and Viola! Serve burgers with desired toppings and enjoy! ❤️

Chia For Mia (familia and yours too!) Berry Hibiscus Green Tea Chia Drink

On April 20, 2019

Last weekend I was signed up for a swimrun in Georgia and I was looking for something I could eat or drink pre race with my cranky GI tract. I love food! But for some reason, my body is just ridiculously particular, and race day is not the day to put in an offensive item!

I found this amazing concoction of blackberry and hibiscus and Chia and I felt great! Great taste, great energy and great outcome.

I liked it so much that as soon as I was home, I was in the kitchen trying to figure out a combination of energy (yes, that’s code for Caffeine!), calories and delicious. My kids have been drinking it up, so I’m guessing it hits the mark! Try it and tell me what you think please!

Ingredients

Green tea bags

Hibiscus tea bags

Honey 3T

Chia 1/2 cup

Water 4 cups

Lime juice – 1 lime of 1/4 cup

Dark berry juice (blackberry etc) 3 cups

Let’s do this!

Boil cups water with 2 tea bags of each tea type. Steep for 5-10 mins.

Add honey

Add lime juice and berry juice

Stir and briefly return to low boil for 30 seconds to 1 mins

Add chia and stir until well mixed

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Siphon into bottles, shake a little every 30 mins while you’re available and place in fridge

Enjoy!

❤️by

Gluten Free Doughnuts – the easy way

On March 17, 2019

I wanted doughnuts. Is that too much to ask? As my daughter and I left the pool this weekend from her swim meet I checked Yelp for “gluten free doughnuts”. Fail. The search yielded a health food smoothie place. Not a lot of overlap between health food and what I’m looking for – fried sugary goodness!

So, I headed to Pinterest where I was greeted by amazing pictures of doughnuts- baked & fried, many of which are made in molds (which I do not have and don’t care to buy) and with ingredients and instructions that resemble AP Chemistry lab time.

So, I busted out old faithful… a Better Homes & Garden gluten filled cookbook I’ve had for more than 25 years and looked up yeast doughnut and with some tweaking, here is a quick, simple and amazingly delicious doughnut recipe!

What you need

1 1/2 cup flour blend- I use Pamela’s artisanal blend

2 t yeast

1 tsp baking powder

1tsp baking soda

1/2 t cream of tartar

Dash salt

1 cup milk, warm

1/2 cup butter, melted

1 egg and 1 egg white

1 T apple cider vinegar

Dash vanilla

Cinnamon and sugar or whatever topping you choose

Large ziplock bag

Cooking spray

Parchment paper

Oil for frying

Ready?

I mean who is not ready for doughnuts? These are the first real doughnuts (not counting potato doughnuts) that I have had in 10 years… I’m SUPER READY!

Here we go!

In a mixer, add all the dry ingredients

In a measuring cup add all wet ingredients, whisk and then add to mixer

Beat on med high 3 mins

Cover with a warm, moist towel (I wet a kitchen towel and microwave it 30 seconds) and clean up the mess so far. The dough should sit 15-20 mins. I put away the laundry, started the dishwasher and then about 10 mins later proceeded… patience isn’t one of my top skills. Turned out great… so let’s say 10 is fine.

Take a large ziplock bag and evert the edges and spray inside with cooking spray. Using a spatula, transfer the batter to the bag, cut one corner and set aside.

Place parchment paper on cookie sheets and spray lightly with cooking spray. Using ziplock bag, make doughnut shapes on parchment paper. Set pans aside for 10 mins.

Cut out squares around each doughnut and once the oil is ready for frying, transfer the little guys to the hot oil. Fry 1-2 mins per side until golden. Using a slotted spoon or tongs, place on paper towel to drain. Top with sugar while still hot.

Enjoy!!!

Garbanzo & Potato Curry- One pot as easy as it gets

On January 22, 2019

If you have a rice maker, crock pot or instant pot, then this recipe is for you. It just doesn’t get any easier. This recipe is a favorite of mine to prep in the rice cooker Saturday or Sunday morning and have lunch done and ready to go for the hungry kiddies. Make more, make less.. make it spicy or not… just throw it in and press cook and that’s it.

So tonight is a call night, and I don’t like cooking on call because halfway through I get called in, or worse yet when I’m done but it’s still cooking. Then I’m hangry and we all know that’s no way to work. This recipe is literally a 5 min prep and that’s it.

You need this…

And these! And that’s it!

Grab your cooking device of choice and add:

3 cups rice (2 for smaller family, even 1 if desired)

1-2 T muchi curry or your favorite curry

2t thyme

1t salt

1t red pepper flakes

2 chopped potatoes (sweet potatoes are delish also)

1 red onion, roughly chopped

2 cloves garlic, diced

1 red bell pepper chopped

1/2 jalapeño (or not)

1 can garbanzo beans

1 can coconut milk full fat

3 cans water (just use coconut milk can to measure (11/2 can for 2 cups)

Mix a little and press cook

For the instant pot I did rice and then natural release

For the rice cooker I use “mixed” and it takes 2-3 hours, 4 with brown rice

Add everything into the pot

Add the water and coconut milk

This is naturally gluten free and this recipe is vegan/vegetarian. You can add meat or other proteins as desired.

Serve with chopped tomatoes or tomato purée. I use Pom chopped tomatoes. If it’s super spicy, serve with tortilla chips.

Egg bites – breakfast made Instant pot easy

On January 19, 2019

I finally did it. I bought an instant pot. I had looked at them over the past year… Black Friday, cyber Monday… after Christmas sales. Then suddenly Williams Sonoma has these things on crazy sale and I took the leap. As a vegetarian I wasn’t sure what this machine had to offer me, but now I know… Risotto! Amazingly delicious, smooth creamy risotto. This holiday weight is never coming off with risotto at my fingertips like this!

I couldn’t decide between asparagus or mushroom risotto… so I had both.

Anyway, in an effort to maintain my health while eating massive quantities of risotto (asparagus risotto, mushroom risotto, 3 cheese risotto.. you get the idea), I got up early this morning and ran, swam, ran, swam and returned home dirty and hungry. Not cereal or yogurt and berries hungry but EGG Hungry. So I decided to try a little mini quiche type deal. It was worth it. In the time it took me to shower and change these little amazing bites were ready to go on my plate!

Hello Gorgeous!

Gouda & sun-dried tomato Egg bites

4 eggs

1/2 cup half and half

1/4 cup shedded Gouda (mine was chunky more than shredded)

1/4 cup Parmesan cheese

Whisk these together in a bowl

Mix it up baby!

Meanwhile, set instant pot to sauté and add

Splash of olive oil

Handful of fresh spinach chopped

1 clove garlic chopped

1 jalapeño seeded & chopped

1 mini red pepper chopped

3-4 sundried tomatoes chopped

Dash salt

One pot cooking

Once softened, divide into silicone molds, cover with egg mixture

Add 1 cup of water to instant pot, lower silicone mold into pot on trivet, cover loosely with foil and steam for 7 mins. Allow to cool using “natural” for 7 mins then release pressure. Take out and YUM!!!❤️

My favorite workout- fork to mouth, repeat!

Is it Fall yet? Quinoa with Butternut Squash and Pomegranate!

On September 10, 2018

I’m ready! So hot all summer! Usually I say “in Miami”. But it was so hot everywhere! I started craving butternut squash about a week ago and I wanted to make this amazing looking vegan pasta dish with handmade gluten free pasta stuffed with cashew based “cheese” and squash (sounds amazing, right?!) But my meat & gluten loving husband didn’t like the idea…

So! Quinoa with pomegranate and butternut squash! Served with cáprese sandwiches!

Here we go! Turn on your tunes and let’s do this!

1 cup quinoa, prepared (1 cup water, salt- dash, 1 T olive oil, boil & add 1 c quinoa)

1 clove garlic

3T olive oil

3T Apple cider vinegar

2T agave syrup

1 cup chopped butternut squash, chopped into cubes, seasoned with thyme, curry & salt and cooked for 15 mins 400 degrees

1/2 cup pomegranate arils

Mix all ingredients together and enjoy!