I am getting ready to close up shop for an extended break while we move to bigger and better digs. Sadly, I am unable to take new orders BUT ready to ship items are still available, and using discount code "MOVEIT" will get you 10% off. (No minimum.) Thank you for your understanding!
The current plan is to reopen next fall, but I am excited to see what life has in store for us. :)
Sunday, April 27, 2014
Sunday, April 6, 2014
Callum's Cilantro Lime Grilled Chicken Fajita Marinade (Free of the Top Eight Allergens Dinner)
At least twice a month (including today) I lose this recipe and freak out. To the internet it finally goes, where nothing ever really disappears. Right?
CALLUM'S CILANTRO LIME CHICKEN FAJITA MARINADE
3/4 cup olive oil
1 cup fresh lime juice (8-12 limes)
1/3 cup fresh cilantro, minced
9 garlic cloves, minced
3 tablespoons Worcestershire sauce (May contain gluten and/or anchovies. Gluten-free and vegan versions are available.)
1.5 tablespoons brown sugar
2 tablespoons salt
2.5 teaspoons pepper
In a bowl whisk lime juice, cilantro, garlic, Worcestershire sauce, brown sugar, one tablespoon salt, and pepper. Whisking constantly, drizzle in olive oil. Measure out and reserve 3/4 cup marinade for serving. Whisk one more tablespoon salt into remaining marinade and add chicken; cover and refrigerate for 15 minutes. Remove and grill.
Notes and tweakings:
I use low sodium Worcestshire sauce and still omit the second helping of salt. The original recipe called for vegetable oil instead of olive oil, and 3 jalapeño chiles, stemmed, seeded, and minced. The marinade is enough to make a giant batch Sunday with leftovers for Monday. Don't forget to drizzle the remaining marinade in your fajita, because it's the best part.
Bon appétit!
CALLUM'S CILANTRO LIME CHICKEN FAJITA MARINADE
3/4 cup olive oil
1 cup fresh lime juice (8-12 limes)
1/3 cup fresh cilantro, minced
9 garlic cloves, minced
3 tablespoons Worcestershire sauce (May contain gluten and/or anchovies. Gluten-free and vegan versions are available.)
1.5 tablespoons brown sugar
2 tablespoons salt
2.5 teaspoons pepper
In a bowl whisk lime juice, cilantro, garlic, Worcestershire sauce, brown sugar, one tablespoon salt, and pepper. Whisking constantly, drizzle in olive oil. Measure out and reserve 3/4 cup marinade for serving. Whisk one more tablespoon salt into remaining marinade and add chicken; cover and refrigerate for 15 minutes. Remove and grill.
Notes and tweakings:
I use low sodium Worcestshire sauce and still omit the second helping of salt. The original recipe called for vegetable oil instead of olive oil, and 3 jalapeño chiles, stemmed, seeded, and minced. The marinade is enough to make a giant batch Sunday with leftovers for Monday. Don't forget to drizzle the remaining marinade in your fajita, because it's the best part.
Bon appétit!
Callum's Blueberry Pie Smoothie (Gluten, Dairy & Soy Free)
CALLUM'S BLUEBERRY PIE SMOOTHIE
1 cup frozen blueberries
1 banana
3/4 cup almond milk
1 tablespoon honey
1 tablespoon golden flaxseed meal
1/2 teaspoon fresh lemon juice
3/4 teaspoon cinnamon
pinch of nutmeg
Blend. Bon appétit!
1 cup frozen blueberries
1 banana
3/4 cup almond milk
1 tablespoon honey
1 tablespoon golden flaxseed meal
1/2 teaspoon fresh lemon juice
3/4 teaspoon cinnamon
pinch of nutmeg
Blend. Bon appétit!
Callum's New Pork Marinade (Dairy & Gluten Free Dinner)
We just made this one for the first time last night, and it still needs a real name. Anyone?
CALLUM'S NEW PORK MARINADE
1/3 cup gluten free soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 Worcestershire sauce (May contain gluten and/or anchovies. Gluten-free and vegan versions are available.)
1.5 tablespoons garlic powder
3 tablespoons dried basil
1 teaspoon pepper
2 cloves fresh minced garlic
Combine soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, and pepper in a blender. Add garlic. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over pork. Cover, and refrigerate for 3-4 hours. Cook.
Notes & tweakings:
Originally from a steak marinade recipe, I omitted hot pepper sauce and dried parsley, and opted for black pepper over white. Recipe said you could refrigerate for up to 8 hours, but I don't think my kids would have eaten it with pork after 6.
Bon appétit!
CALLUM'S NEW PORK MARINADE
1/3 cup gluten free soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 Worcestershire sauce (May contain gluten and/or anchovies. Gluten-free and vegan versions are available.)
1.5 tablespoons garlic powder
3 tablespoons dried basil
1 teaspoon pepper
2 cloves fresh minced garlic
Combine soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, and pepper in a blender. Add garlic. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over pork. Cover, and refrigerate for 3-4 hours. Cook.
Notes & tweakings:
Originally from a steak marinade recipe, I omitted hot pepper sauce and dried parsley, and opted for black pepper over white. Recipe said you could refrigerate for up to 8 hours, but I don't think my kids would have eaten it with pork after 6.
Bon appétit!
Jason & Heidi's Summer Basil Turkey Burgers
We've been working on this one for a while. Here's the latest base version:
JASON & HEIDI'S SUMMER BASIL TURKEY BURGERS
20 ounces ground turkey
25 fresh basil leaves, minced
1/3 large sweet onion, minced
1 egg
1 egg white
3/8 cup panko
4 cloves fresh minced garlic (Guesstimate for normal people who don't over garlic everything.)
Optional...cheese! We like to add Trader Joe's Freshly Shaved Parmesan, Romano & Asiago blend after we've set a burger aside for (dairy allergy) Callum.
Whisk egg and egg white in a large bowl. Add panko, basil, onion, and garlic. Add turkey, followed by cheese. Make patties and grill!
Notes and tweakings:
Without cheese I'd want to add something else to give it a little more oomph, but low registration sensory seeking foodie Callum doesn't seem to mind. While I normally buy 97% or 99% fat free ground turkey for everything else, for this recipe I aim for around 95%, usually mixing packages of 93% and 97% together. It needs a little fat.
Serves: Dunno. A normal family? I double the above for hungry boys and hope for a single small leftover burger.
Bon appétit!
JASON & HEIDI'S SUMMER BASIL TURKEY BURGERS
20 ounces ground turkey
25 fresh basil leaves, minced
1/3 large sweet onion, minced
1 egg
1 egg white
3/8 cup panko
4 cloves fresh minced garlic (Guesstimate for normal people who don't over garlic everything.)
Optional...cheese! We like to add Trader Joe's Freshly Shaved Parmesan, Romano & Asiago blend after we've set a burger aside for (dairy allergy) Callum.
Whisk egg and egg white in a large bowl. Add panko, basil, onion, and garlic. Add turkey, followed by cheese. Make patties and grill!
Notes and tweakings:
Without cheese I'd want to add something else to give it a little more oomph, but low registration sensory seeking foodie Callum doesn't seem to mind. While I normally buy 97% or 99% fat free ground turkey for everything else, for this recipe I aim for around 95%, usually mixing packages of 93% and 97% together. It needs a little fat.
Serves: Dunno. A normal family? I double the above for hungry boys and hope for a single small leftover burger.
Bon appétit!
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