All posts filed under: entrees

Mushroom, Goat Cheese & Arugula Pizza with Cheesy {Gluten Free} Crust

About 9 months ago, I thought I had come close to perfecting the art of gluten free pizza.  It was definitely a strong start, and the recipe, with minimal modification, has been my go-to since originally constructing it.  I knew even at the time it might need some modification, and it’s still one to keep in the repertoire, but I’m here to tell you – I’ve created something even better! The roommate and I were having our Fantasy Baseball draft last night and the occasion called for pizza and beer. (Ok, I try to argue that most any day calls for pizza and beer.)  Feeling the need to switch it up, I decided not only was I going to try to make a lighter, healthier pizza for myself, but I was going to try to continue my quest to the perfect crust with a new experiment. Pizza Crust. Bread. They’re in the same family, and the recipes are often very close relatives.  What is the best bread I’ve made? Oh yes, my Against The Grain …

Roasted Red Pepper Stuffed Jalapeños

Have I really been absent for three weeks? I think this is my longest hiatus since I started this blog. What a slacker. So much has happened, I don’t even know where to start. Let’s start with the photos you’re about a see. I finally invested in a big girl camera.  This one. And a nifty fifty lens. (Yeah, I’m already getting the DSLR lingo down. NBD.)  I’m super excited to bring you recipes that look as good as they taste. These peppers were a product of a delicious appetizer my aunt made at Christmastime, when she stuffed jalapeños with sausage and cream cheese. I’m not gonna lie, they were absolutely delicious. But it’s no longer the holidays and I’m trying not to eat with flagrant disregard for calories, portions, or nutrition in general. Plus, we didn’t have any sausage defrosted. A quick raid of what we had in the kitchen, and the brainchild of what you’re about to see what born. Like a popper but not fried. And definitely more nutritional value. INGREDIENTS: 6 Jalapenos, …

Kona Steak & Black Bean Chili

 There’s something about football and the weather changing that makes chili seem like it should be its own food group.  If you’re in the market for something with a robust, earthy, slightly spicy flavor that’s absolutely packed with protein to get you through lunch on a Monday, you’re in luck. I was at a dinner at Capital Grille two Christmases ago for a work lunch and one of the options was to have my filet ‘Kona Crusted’ (I know, I know, #firstworldproblems). I said “Kona? Like the coffee? What?” The waiter assured me it was delicious, and (as I generally do at a nice steak house) I trusted their judgement and went with it. Steak? Good. Coffee? Good. Together? SO GOOD! It doesn’t taste like you’d expect (if you’ve even developed expectations at this point). It’s just a nice earthy “what’s that spice she threw in there?” taste. Trust me on this one. Don’t care for steak? Or generally eating anything that once had eyelashes? I get it (kinda). Go ahead and follow this exact …

Roasted Tomato and Wild Mushroom Bisque

So much good news to report! First, on November 4th, 2013, my life changed dramatically. I got a VitaMix. This one. Ten days later, I already don’t know how I ever survived without it. I’m bound to become obnoxious singing its praises; I apologize in advance. Second, the folks over at http://www.battr.com extended a very exciting invitation to share some of The Natural Ginger’s recipes on their new site.  Go check them out (and me too while you’re at it!). This soup is there, as are hundreds of beautiful, delicious looking recipes from the very best food bloggers around the net.  I want to eat everything I see. This soup! So good.  I had some tomatoes and, well, I just HAD to make something in the VitaMix (I think she needs a name). I feel like I’m in the infatuation stage of a new, exciting relationship. Every day still doesn’t feel like enough. First things first. Gather all your ingredients. 3 Vine Tomatoes, halved and cored 1/2 Onion, peeled and coarsely chopped 1/2 Cup Wild Mushrooms (Shiitake, Crimini, etc.) Coarsely Chopped 1 …

Gluten Free Fish n Chips

 September 11, 2011. That was the last time I’d had Fish ‘n Chips. … You were expecting something patriotic with the September 11th reference, weren’t you? I’m really not so dramatic that I keep a diary of the last known time I enjoyed one of my favorite foods, but this in particular stands out because it was at Safeco Park in the Hit it Here Cafe on my baby sister’s 15th birthday (AND the 10th anniversary of 9/11. It was kind of a big deal).  I was about 2.5 months gluten free at that point and was still terrified of eating anywhere. Going to a baseball game seemed like a dire situation but I checked the menu before we left and much to my surprise, Safeco was very gluten-free friendly. I even have a picture from that day. That’s the smile of a happy tummy. You’d think with all of my foodie experimentation in the last few years, I’d have been making delicious fried fish constantly. I don’t really have a good excuse as to …

Roasted Halibut with Caper Garlic Aioli

Fun Fact: I was born in, and even spent a few of my formative years in, Alaska.  What it may be lacking in sunshine, reasonable gas prices (go figure?) and entertainment, southeast Alaska more than makes up for in its abundance of seafood.  In my two teen years we spent there (I’m not counting birth to age 5 for the purposes of food taste development, as I’m pretty sure I lived for crackers and white bread), I can’t say the novelty of having a constant supply of fresh seafood ever wore off.  No, instead, it just set me up for a lifetime of expensive taste at the seafood counter. Last Saturday I spent $25 for a pound of halibut. It was worth it. If you’re not familiar with this fish, proceed with caution. If you cook it perfectly, discovering just how delicious the dense, flaky, mild meat can taste, you’re in for an expensive habit.  If you overcook it, you’re in for a dry, $25 disappointment that will have you cursing the day you ever …

Collard Green Wraps

This actually started off with the working title “WHY ISN’T EVERYBODY DOING THIS?!?” upon discussing their newly discovered utility and merits with my BFF and fellow lover of all things foodie.  Until two weeks ago, I never considered collard greens so much a “vegetable” as I did a good canvas for covering in butter and bacon (not that there’s anything wrong with that). When a newly popped up restaurant near work somehow lured me away from the daily debate of Boloco, Chipotle or oatmeal at my desk, I was pleased to hear about this new use for the leafy green.  For just $2 you could upgrade to a green wrap! Sure, I’m already buying lunch, what’s another $2? (Besides my afternoon coffee.)  To the joy of my taste buds and disappointment of my wallet, it was fantastic.  It had enough strength to stand up to a healthy portion of rice, veggies and tofu, all while offering the satisfaction of eating what felt like a burrito. I know it sounds silly, but I hadn’t had a …