Pumpkin Bread (Gluten-Free)

January 25, 2018

I remember making pumpkin bread in class one day in elementary school and my mom making it several times at home. I’ve always enjoyed it, although I’d kind-of forgotten about it for many years. I recently was craving it and put together this recipe. I love that it is sweet, but not too sweet — perfect with raspberries or strawberries, chopped nuts, even a garnish of powdered sugar. Would be perfect enjoyed with coffee or tea for a relaxing morning! Enjoy!

Pumpkin Bread
makes one 9x5in loaf

Ingredients:
-2 eggs
-1/2 cup sugar
-1/2 cup brown sugar
-1 tsp vanilla
-1 can pumpkin (puree, not pie filling)
-1 1/2 cups flour (I use Bob’s Red Mill cup for cup gluten-free)
-1 tsp baking soda
-1/2 tsp baking powder
-1 tsp cinnamon
-1/2 tsp ground ginger
-1/2 tsp salt
-1/2 tsp nutmeg
-1/2 tsp allspice

Directions:
1. Preheat oven to 350 degrees. Line a 9x5in loaf pan with parchment paper.
2. Mix together wet ingredients (eggs, sugars, vanilla, pumpkin).
3. Separately, mix together dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, allspice).
4. Mix dry ingredients into wet until combined.
5. Pour batter into prepared loaf pan and bake for ~70 minutes or until a toothpick comes out clean.
6. Remove from pan and let cool on a wire rack.

Enjoy!

Paleo Pumpkin Pancakes

February 3, 2017

This is a recipe I’ve been meaning to post for a long time and have just never gotten around to it! It probably would be better suited to the fall when people go crazy for anything pumpkin, but I think pumpkin is perfectly suitable to eat year round (although, it gets harder to find!). Pancakes have long been an occasional weekend staple in the Rowland household, but a year or two ago, I decided to try my best to stop eating unnecessary carbs. Since there is literally nothing healthy about a traditional pancake, I stopped eating them. Since I generally stick to as much of a Paleo diet as possible, this is a great occasional weekend breakfast treat! (I usually drink green smoothies for breakfast every day, recipe here.)

Paleo Pumpkin Pancakes
makes 10-12 pancakes

Ingredients:
-1 (15oz) can pumpkin
-6 eggs
-2 tsp vanilla
-4 Tbsp pure maple syrup
-1 cup almond flour
-2 tsp pumpkin pie spice (or alternatively, 1 tsp nutmeg & 1 tsp allspice)
-2 tsp cinnamon
-1 tsp baking soda
-coconut oil, for cooking
-pure maple syrup, for serving
-optional extras for serving: Kerrygold butter, chopped pecans

Directions:
1. In mixing bowl, mix together pumpkin, eggs, vanilla, and maple syrup.
2. Add almond flour and combine.
3. Add spices and baking soda and stir to combine.
4. Melt coconut oil on an iron skillet or electric griddle.
5. Scoop out in 1/3 cupfuls onto griddle, spreading out slightly.
6. Cook on both sides until done (this will vary on temperature of your pan, I cook on a 350 degree griddle for a couple minutes per side).
7. Serve warm with butter, maple syrup, and pecans. A side of bacon and a cup of orange juice are also lovely additions!

Enjoy!

P.S. This does make a lot of pancakes! I’ve made many half batches before, but I hate that a half batch only uses 1/2 a can of pumpkin, and I never end up using the other half for anything. So I’ve started making full batches and then reheating leftovers for additional breakfasts. If you’d rather make a half batch (5-6 pancakes) here are those measurements: 1/2 can pumpkin, 3 eggs, 1 tsp vanilla, 2 Tbsp maple syrup, 1/2 cup almond flour, 1 tsp pumpkin pie spice (or 1/2 tsp nutmeg & 1/2 tsp allspice), 1 tsp cinnamon, 1/2 tsp baking soda.

P.P.S. The original recipe that I started this from doesn’t call for the almond flour and I’ve made these many times without it. They are still great that way, however, they are really delicate and hard to flip without completely falling apart.

Shredded Pork Carnitas

January 15, 2017

Shredded pork Carnitas (stuffed into arepas, on tacos, or in burrito bowls) is one of our favorite meals! So delicious and simple to make.

Shredded Pork Carnitas

Ingredients:
-~3 1/2 lb pork butt or shoulder roast
-2 Tbsp butter or olive oil
-1 onion, chopped
-5 cloves garlic, minced
-juice from 1 lime (or roughly 2 Tbsp)
-juice from 1 orange
-2 cups chicken broth
-2 tsp dried cumin
-1 tsp dried oregano
-salt and pepper, to taste
-serving ingredients, as desired (tortillas, arepas, lime wedges, avocado, sour cream/crema, cheese, cilantro, salsa, hot sauce, etc..)

Directions:
1. Melt butter or olive oil in dutch oven on the stove.
2. Salt and pepper pork on both sides and brown both sides in melted butter/oil.
3. Add onion and garlic to sides of roast, cooking slightly in remaining butter.
4. Add lime juice, orange juice, chicken broth, cumin, and oregano and stir until combined.
5. Put lid on dutch oven and place into oven. Cook at 350 degrees for ~3 1/2 hours.
6. 1 1/2 hours through cooking, flip roast. After another 1 1/2 hours (~3 hours total), roast should be tender enough to shred. At this point, I shred the meat up with a fork, removing any large bits of fat and the bone (if it has one). Stir shredded pork into juices, place back into oven, and cook for a remaining 30 minutes or so until tender and flavors are combined.
7. Enjoy on tacos, in burrito bowls, or stuffed into arepas!

Lately, arepas have been my newest food obsession! An everyday food in Columbia and Venezuela, arepas are a cross between a tortilla, cornbread, and a biscuit. They are naturally gluten-free, so I’m finding them to be the perfect quick and easy bread for sandwiches! We have a really great arepas restaurant in New Orleans (Maïs Arepas if you are in the area) and I found myself missing it while in Savannah. But out of limitation, comes innovation! I’m so happy I decided to try making my own arepas at home. So quick, easy, and delicious!

Arepas
makes four ~4 inch arepas

Ingredients:
– 1 cup Donarepa precooked white corn meal (There are several brands of this, I just buy Donarepa at my local grocery store. Goya and Harina PAN are others. Make sure you buy precooked white or yellow corn meal, as regular corn meal or masa harina are not the same.)
– 1/8 tsp salt (closer to 1/4 tsp if using regular butter)
– 1 Tbsp Kerrygold salted butter (I use this for its extra salty and delicious flavor, and that it is softer and incorporates easily into this recipe. If you use regular butter you will need to up the salt content slightly.)
-1 cup warm water
-coconut oil, for cooking
-toppings/fillings, as desired

Directions:
1. In medium sized bowl, mix arepa flour and salt together.
2. Using a pastry cutter, cut butter into flour mixture until incorporated — butter is in small granules.
3. Stir water into mixture until thoroughly combined and a soft dough forms.
4. Let dough sit for several minutes. (this helps form softer arepas, making sure the arepa flour has absorbed the liquid)
5. Knead dough slightly into a ball and separate into four quarters.
6. Shape each quarter of the dough into a ~4 inch thick flat circle.
7. Cook arepas on both sides in coconut oil on a flat griddle or iron skillet. Start at a lower temperature, helping the arepas cook through, then raising the temperature for the outside to crisp. You can also bake them in the oven. Arepas should be soft on the inside and slightly crisp out the outside.
8. Enjoy as is, with cheese and melted butter, cut open and stuffed with meat, cheese, etc, or however you’d like!

I love them stuffed with white cheddar, shredded pork carnitas, avocado, and crema!

Roasted Cauliflower

June 1, 2016

Roasted cauliflower is my latest vegetable obsession. I can’t get enough of it roasted with herbs, onions, and garlic. So delicious! I love that it is healthy, but also hearty. It is substantial enough to almost be a meal by itself!
cauliflower 2 color edit1

Roasted Cauliflower with Onions and Garlic
adapted from this recipe, makes 3-4 servings as a side dish

Ingredients:
-1 head cauliflower
-1 medium onion, sliced into 1/2 inch thick slices
-1-2 tsp thyme or Italian seasoning (I just throw in a little of both)
-6 garlic cloves, unpeeled
-3 Tbsp olive oil
-salt & pepper to taste
-fresh Parmesan cheese, optional

Directions:
1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Wash and remove leaves from cauliflower. Place cauliflower head on a cutting board and slice top-down into 1/3 inch slices. Break up cauliflower slices into florets and place into large bowl.
3. Add sliced onions, whole garlic cloves, herbs, olive oil, salt, and pepper to bowl with cauliflower. Mix well.
4. Spread cauliflower mixture into a single layer on prepared baking sheet.
5. Roast in 425 degree oven, tossing occasionally, until cauliflower is tender and browned at the edges, or about 30 minutes.
6. If desired, sprinkle freshly grated Parmesan cheese on top and return to oven for another 5 minutes to melt.

Enjoy!