Southwestern Turkey Chili

 I made this scrumptious gluten free chili on the last snow storm and we not only had leftovers for the whole week but I froze some of it and ate it two weeks later! This is one of those meals that is worth the effort to make for meal planning and can easily be made in the pressure cooker or crock pot.  The only reason I didn't make it in my pressure cooker is because my pressure cooker broke.

This meal is easy to make and very versatile.  I ate it as is, but my kids had it over white rice.  So everybody gets what they need.  Its very filling and very satisfying!  Just look at all those yummy ingredients!  Makes my mouth water just looking at this pic. This would be amazing with shredded turkey too.  I made enough to pack or share so I hope you enjoy it as much as we did.

This is what a dried guajillo chili looks like, in case you are not sure. I used to have to go to latin markets to find these but now I see them in almost every supermarket I go to. They soften up pretty quickly.  I boil them for about 5 min but you can also just let them sit in hot water for awhile as well. This really gives intensity to the chili so I would definitely make the extra effort to find it.  You can also grind it in a spice grinder and use it in powder form. 

Choclate Flan, Dairy Free & Gluten Free

Valentine's Day is here and nothing says, "I love you" like an allergy free desert, especially if it's homemade. Yes, believe it or not this adorable little chocolate decadent heart is dairy free as well as gluten free.  I took my traditional coconut flan (I will post later) which I make with cream cheese and converted it to dairy free by substituting the cream cheese with silken tofu. The result was fabulous!  I know being gluten free is difficult but being dairy free as well is damn near impossible!   

Trust me I don't usually do tofu so it was pretty daring for me.  The flavor is rich, creamy and chocolaty and the chili powder adds just the right amount spice. You DO NOT taste the tofu.

Gluten Free Red Velvet Cake

I had pretty much abandoned this blog for some time now but was inspired to start again after

creating this masterpiece!  What better time to start then Valentine's Day and my Birthday. I have attempted to make Red Velvet countless times but was never really satisfied with the results.  This cake is UNBELIEVABLE!! It is rich, moist and sooooo light!! If you want to make your partner happy on Valentine's Day surprise them with this gluten free delight!! No one will be able to tell that it is gluten free. I used this heart shaped silicone pan but I have made cupcakes and even whoopie pies! The possibilities are endless.  

 

Notice the beautiful red color. I tried making this with organic beet coloring but it just didn't give me the color that a red velvet cake should have. However, I have also made this cake without food coloring and it was just as delicious. 

 

I topped the cake with just some powdered sugar but I also made a side of cream cheese frosting for my daughter who is not weight conscious. I made the frosting pink using the organic beet food coloring. It was one that I bought online but I bet you could use actual beet juice with the same results since I used such a small amount to make it pink. The frosting is delicious but I promise you, this cake is just as delicious without any frosting at all!        

 

 

Barbacoa Beef (pressure Cooker)

 

This a quick Gluten free delicious, versatile dish that can be made so many different ways that it would be perfect for Superbowl Sunday!! Barbacoa (barba'koa) refers to meat cooked or rather steamed very slowly until tender. This form of cooking originated in the Caribbean with the Taino people, from which the term "barbecue" derives. Back in the those days the meat was cooked over an open fire or in a whole dug in the ground covered with maguey leaves. There are many different versions today and it is typically found in Mexican kitchens and in restaurants like Chipotle. I know, I know it is supposed to be slow cooked for 6-8 hours, but who has time for that? I know I don't.  There are many cuts of beef you can use but I happen to have Flank so that's what I used.        

 

 

I made Tacos out of this recipe and topped it with pickled Red onions and avocados and I was in heaven. Honestly speaking this was 100X better then Chipotles beef, but of course that's my opinion. This is my first recipe in quite awhile and I figured what better day to start then Super bowl Sunday!! 

 

 

When my son came home he told me he was in the mood for Nachos, I made my own Nachos with this Barbacoa and the results were Fabulous!!!  I would've probably added black olives if I had some but I didn't. Just put your tortillas on a dish, add the meat and scallions and top with cheddar cheese or pepper jack for a little spice!

Pickled Red Onions (Cebollas Encurtidas)

 

There are many ways to make pickled onions and honestly they all work. I just think many are way to complicated! Growing up my grandma would make pickled onions to top either Yucca (cassava) or Steak on those are occasions that we could afford Steak! But this is probably something that should be in your frig ALWAYS!  It elevates the taste of everything!! Its great on Tacos, Fish and even salads. Hell, I would go as far as to say that you can eat these bad boys ALONE! 

 

 

 

This is an easy recipe. You should use the smaller onions (which I didn't have) because you want smaller pieces.  Also, its definitely better if you have a mandolin to slice them nice and thin (which I also didn't have).  The onions should be refrigerated for at least 3 hours and are best overnight.  The onions will lose the red color and turn pink. 

 

Ingredients:

• 1 cup of water
• 3 small red onions
• 3 tsp sea salt (divided)
• 3 limes, juice
• 1/4 cup vinegar
• 1 garlic clove, mashed
• 1 tbsp. extra virgen olive oil
• 1/2 tsp sugar

 Instructions:

 

In a small pot bring a cup of water to a simmer

 

Thinly slice onions (a mandolin works best)

In a bowl, add onions with juice of 1 lime and 2tsp of salt and let sit for 15 min

Add, simmered water (should cover onions) let sit for another 15 min

Rinse onions in cool water, Add remaining tsp of salt, oil, and mashed garlic clove. ( add additional salt if desired)

Transfer to a container and refrigerate for at least 3 hours, best overnight

Yields approximately 1 loaded cup. I calculated the caloric value based on 1 tbsp. which was zero points! So I decided the nutritional value was just too small to include. A free food!