Monday, November 10, 2014

Quick Gluten Free Meatloaf with Grassfed Beef


We have some very generous friends. They buy half a cow every year, and then they give us some of their grassfed beef. I had some ground beef hanging out in my freezer. And I wanted to make something tasty yet homey for dinner. But also something that didn't take a long time to make.

Meatloaf!

Simple, hearty, healthy. And I wanted to use ingredients I had lurking around my kitchen. That's the beauty of meatloaf. It's a cupboard meal. Ketchup (you can't have meatloaf without this). Pastured eggs. Gluten free breadcrumbs. Parmesan reggiano cheese. Worcestershire sauce.

This is the result. I served the meatloaf with sautéed bell peppers and spinach cooked with a good amount of turmeric (on another note turmeric tea is my new obsession).


Quick Gluten Free Meatloaf
Serves about four people
Baking time: 60 minutes
Gluten free

Ingredients
1 pound ground beef (preferably grassfed)
1 egg, lightly beaten
1 teaspoon salt and some freshly ground pepper
1/4 cup gluten free breadcrumbs
1 teaspoon dried thyme
1/4 cup ketchup plus another 1/4 cup for glazing
1/4 cup grated parmesan reggiano cheese
1 tablespoon worcestershire sauce

Directions
1. Preheat the oven to 350 degrees.

2. Combine the ingredients in a bowl and mix together (you may use your hands). Shape the mixture into a loaf and place on greased baking sheet. Spread 1/4 cup ketchup over the top.

3. Bake for one hour, or until the internal temperature reaches 160 degrees. Remove from oven and allow to rest, before slicing and serving with ketchup. Enjoy!

Sunday, October 19, 2014

Apple Walnut Kefir Muffins (Gluten Free)


Domestic Divas is back!

I know you've all been waiting for the return. The hiatus was refreshing and relaxing and much needed... but I missed posting here and sharing my recipes. So I'm easing back into cooking and photographing and writing recipes.

I've been busy on other projects. I'm elbow-deep into editing my latest novel (the series is being pitched as a TV show—fingers crossed!). I'm also writing a film treatment based on a short story I wrote that's gotten some Hollywood interest. But I figure it's good to mix-up my fiction with some old-fashioned food writing.


What's a better place to start than breakfast?

I made these muffins yesterday morning. I just felt like baking. You ever get that feeling? They're made with my gluten-free kefir muffin base (which also makes GREAT cornbread, by the way). In these muffins, I used Arrowhead Mills Organic Blue Corn Meal (you may notice the color is a bit blueish), but regular yellow tastes excellent, too. The organic kefir gives them a tangy flavor and keeps them extra moist. The kicker are the chopped apples, walnuts, and cinnamon. I used Granny Smith apples. I love their tangy flavor. It seems match the kefir.


These muffins just taste like fall. Like leaves falling. And fresh, cool breezes. And thankfully, it's been cooler here in LA (though I hear it may be 90 degrees again later this week).

For a little extra decadence, I sprinkled the top of the muffins with a little raw turbinado sugar (this is optional, but oh so yummy).

So enjoy! And I hope you'll join me back here as I get back into posting new recipes. I'm brewing a root vegetable and chicken slow cooker stew as we speak!


Apple Walnut Kefir Muffins (Gluten Free)
Makes about 8 muffins
Baking time 20-25 minutes
Vegetarian; gluten free

Ingredients
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup unsweetened kefir
1/2 cup unsweetened almond milk or regular milk
1/4 cup olive oil or coconut oil (melted)
1 apple, cored and diced
1/2 cup walnuts, chopped
raw turbinado or brown sugar for sprinkling (optional)

Directions
1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, cinnamon, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, kefir, milk, and oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the apples and walnuts.

3. Grease a muffin tin. Pour the mix into the muffin slots. If desired, sprinkle the tops of the muffins with a little sugar. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!

Wednesday, July 23, 2014

Pardon the Interruption


Dear Domestic Divas Loyal Readers:

Pardon the interruption in your regularly scheduled food programming. After almost 700 recipes and posts, I've decided to take a short hiatus from blogging.

700!

Can you believe it?

Simply put, I won't be publishing recipes as regularly. I will still periodically post whenever I get super inspired or have something deliciously awesome to share. It just won't be every week or every two weeks for the time being. I've reached this decision as my workload on other writing projects has increased substantially. I'll have some exciting announcements in other arenas soon.

In the meantime, feel free to peruse the blog and the Recipe Archive. I appreciate your support over the years. Thanks for reading my posts and cooking and sharing my recipes. This isn't the end—it's only the beginning of something new.

I'll be back once I have more free time & inspiration to continue!

Food & Love,
Jennifer Brody

Monday, June 30, 2014

Quick Chicken & Fish Marinade


Happy 4th of July!

With the temperatures soaring and the summer holidays just around the corner, I've been grilling a ton. It's a healthy, easy, clean way to cook. I also love the whole process—standing outside, smelling my food cooking, pulling it off the grill and having a whole meal ready to go.

More than anything else, I love grilling fish. I've shared my homemade marinade receipt with my FaceBook friends on many occasions. It finally occurred to me that I should post it here.

I made it with salmon (as pictured above). It's great for chicken and fish. I throw the meat in a dish and cover it with organic raw apple cider vinegar, extra virgin olive oil, Bragg's Liquid Amino Acids or gluten-free tamari (a type of soy sauce). That's just the beginning. Then I add Trader Joe's Everyday Seasoning (but any sort of BBQ rub will work), fresh thyme, and fresh grated ginger.

It's kind of an everything but the kitchen sink deal.

Got other fresh herbs? Throw them on there. Got other spices you want to try out? Add them in. Don't have apple cider vinegar? Try white wine or even lemon juice. Want to go vegan? It's great on tofu too.

After I marinade the meat for about half an hour or longer, I throw it on the grill. I often make grilled vegetables to go along with the protein for a complete meal.


Quick Chicken & Fish Marinade
Makes about 2 portions
Gluten free; dairy free
Prep thyme: about 5 minutes

Marinade Ingredients
2 tablespoons organic apple cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons Bragg's Amino Acids or Tamari (soy sauce)
1 teaspoon freshly grated ginger
1 teaspoon fresh thyme
1 teaspoon Trader Joe's Everyday Seasoning or other BBQ Rub

Marinade Directions
1. In a mixing bowl, whisk together the olive oil, vinegar, and Bragg's or tamari. Pour over the meat until well coated in the sauce

2. Next season the fish with the seasoning, thyme and ginger. Let marinade for about thirty minutes to an hour, occasionally spooning the marinade over the top.

3. Fire up the grill and cook to perfection!

Monday, June 9, 2014

Cherry Clafoutis (Gluten Free)


In case you missed the memo...

...it's cherry season!

This short season only lasts three weeks. I may have been overdoing it slightly. My husband came home last week with an enormous bowl of cherries. They were a
mix of Bing and Rainier, super sweet and tart and amazing. We ate as many as we could over the weekend, but it quickly became clear that something else had to be done with all these cherries.

Enter the clafoutis!


I have my own recipe that I make from time to time when I want to whip together a quick, yet delicious desert. I've made it with blackberries (you can see the recipe here). But this week, I made it with cherries. That's the classic way to make clafoutis.

My recipe is gluten free (though you can use regular flour if you desire). It's also milk free, though you can use regular milk if you'd like. I do use butter in the recipe, but you can substitute nondairy butter like Earth Balance if you'd like.

Did you know that cherries have tons of health benefits? You can read about a few of them here. The clafoutis came out delicious! So enjoy...


Cherry Clafoutis 
Serves about 6 people
Cooking time: 50 minutes (including baking time)
Gluten free; vegetarian

Ingredients
1/2 cup gluten free all purpose flour
1/4 cup plus 2 tablespoons sugar
pinch of salt
3 large eggs
3 tablespoons unsalted butter
finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons unsweetened almond milk
1 1/2 cups fresh cherries, pits removed
confectioners' sugar for dusting (optional)

Directions
Preheat the oven to 350 degrees.

Butter a 9-inch gratin dish. In a mixing bowl, whisk together the flour, sugar and a pinch of salt.  Whisk in the eggs, butter and lemon zest until smooth. Add the almond milk and whisk until light and very smooth (about 3 minutes). Pour the batter into the gratin dish and add the cherries.

Bake for about 30 minutes until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar if desired and cut into wedges. Enjoy!