New Adventures - New Blog

I've been MIA for a long while there are a few reasons.  One is that I was diagnosed with Celiac disease over a year ago and I was still adjusting to what I could and coudln't eat.  I started Elizabeth's Dutch Oven almost exactly 7 years ago and really ejoyed it, but it is time for me to readjust my cooking and eating, so I've been working on a new blog called One Green Fork

One Green Fork will continue to have recipes but it will have more of a focus on gluten free recipes.  I'm also going to include gluten free restaurant reviews.  It will have something for everyone even if you don't need to eat gluten free!  

http://www.onegreenfork.com/

I'm so thankful for everyone who has followed Elizabeth's Dutch Oven for the last 7 years and hope you will come on over to One Green Fork and follow me there!

Asparagus and Artichoke Salad with Black Olives- Gluten Free

I received a few gluten free magazines from friends when I first found out I had Celiac disease. They were great since it gave me some education on eating gluten free as well as providing me with some great gluten free products and recipes.  Since it has been asparagus season here and we love artichokes and black olives I knew we had to try this recipe.  It was very good, but next time I would use a little thicker asparagus.  Mine were really skinny ones, and seemed to get a little lost in the salad.  But the flavor was good!

Asparagus and Artichoke Salad with Black Olives - Gluten Free
From: Delight Gluten Free
Prep Time: 15 min
Cook Time: 15 min

Ingredients:
For Salad:
2 lbs asparagus
1 pkg frozen artichokes or 1-2 cans
2 Tbsp olive oi
1/4 tsp salt
1/8 tsp black pepper
1 can black olives, pitted, drained

For dressing:
3-4 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp water
1/2 tsp Dijon mustard (make sure gluten free)
2 Tbsp minced red onion
3/4 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper

1.  Preheat oven to 400 degrees.  Trim off bottom of asparagus spears.  Break the edible part of spears into 2 inch pieces and place in a large mixing bowl.

2. Place drained artichoke hearts in bowl with asparagus.  Add olive oil, salt and pepper and toss to coat.

3.  Place asparagus and artichokes on a baking sheet.  place in oven and bake for 15-20 minutes until browned on edges and asparagus is bright dark green but not soft/overcooked. Place in a large bowl.

4. While asparagus and artichokes cook, prepare dressing.  In a small bowl whisk together olive oil, red wine vinegar, water, dijon mustard, red onion, garlic, salt, and black pepper.

5  Add black olives to asparagus and artichokes mixture and toss with dressing  Cober and refridgerate for at least 1 hr prior to serving.

Gluten Free Zucchini Muffins

Friends of ours got me the book Gluten is My Bitch when they found out I had Celiac Disease.  It was informative and funny and also included some recipes.  The first one I tried was Gluten Free Zuchini Muffins since I had some zucchinis from the farmers market.  It did take me a few stops to find xanthan gum (which of course I found at Whole Foods).  They didn't look exactly like regular muffins (they don't settle into the muffing tins) but I think they turned out pretty tasty!  We ate half for breakfasts and then froze half for the following week.

Gluten Free Zucchini Muffins
From: Gluten is My Bitch
Prep Time: 20 min
Cook Time: 25-30 min

Ingredients:
1 1/3 cup sugar
2 eggs, beaten
2 tsp vanilla
4 cups grated fresh zucchini (about 4 small zucchinis)
1/3 cup melted unsalted butter
2 tsp baking soda
pinch of salt
3 cups gluten free all purpose flour
1 tsp xanthan gum
1/2 tsp nutmeg
2 tsp cinnamon

Directions:
1. Preheat oven to 350. Lightly grease muffin cups in muffin pan.

2. In a large bowl, combine the sugar, eggs, and vanilla.  Stir in the grated zucchini and then the melted butter.  sprinkle the baking soda and salt over the zucchini mixture and mix.

3. In a separate bowl, combine the gluten free flour, xanthan gum, nutmeg and cinnamon. (I only used half the amount of nutmeg it called for because I don't like an overpowering nutmeg taste). Slowly stir dry ingredients into the zucchini mixture.

4. Distribute muffin batter evenly among the cups, filling cups up completely.

5. Bake on middle rack until muffins are golden brown and the tops of the muffins bounce back when you press on them (25-30 min) or until toothpick inserted in the center of a muffin comes out clean.

6.  Let cool in pan for 5 minutes.  Remove muffins from pan and let cool another 20 minutes.  Makes 18-20 muffins.  I stored 1/2 of mine in the freezer to eat later.

May - Celiac Awareness Month

May is Celiac Awareness month.  Why do I care?  Because 2 months ago I was diagnosed with Celiac disease.  What exactly does that mean?  According to the Celiac Disease foundation:  "Celiac disease, found in some genetically predisposed individuals, is an autoimmune disorder where ingested gluten activates the immune syste and results in damage to the small intestine.  

In short, it means that I can't eat gluten. At all. Ever.

My carefree eating/cooking days are over, and I now am increasingly aware of everything gluten is in...from bread and pasta to salad dressings and sauces. Sometimes it is easy, sometimes it is hard, but it is a new adventure for me (and Bill too!).

I've taken a break from blogging (as you may have noticed) and hopefully will be back at it soon with some gluten free recipes, likely along with a few gluten filled recipes for everyone in my life that can still eat gluten.  I may branch out and post on some restaurants where I have good or bad gluten free experiences.  Hopefully it will still be interesting to everyone!

Easy Chicken and Asparagus Stir Fry

This is a good quick stir fry meal that is lighter than a lot of stir frys.  I made a little more of the marinade than it called for (my changes are below) because I felt like it didn't have that much, plus I didn't want to add anything that had chicken juices after the chicken was cooked.  I liked that it used asparagus, but I think some mushrooms mixed in with the asparagus could also be good.

* Can be made Gluten Free *

Easy Chicken and Asparagus Stir Fry
From: Gimme Some Oven
Prep Time: 5-10 min
Cook Time: 12-15 min

Ingredients:
2 Tbsp Soy Sauce *if making gluten free use gluten free soy sauce*
2 Tbsp honey
2 boneless, skinless chicken breasts, cut into 1 inch bite sized pieces
1 Tbsp olive oil
1 bunch of asparagus, cut into bite sized pieces
4 cloves garlic, thinly sliced
2 scallions, sliced
1 tsp sesame oil

Directions:
1. In a ziplock bag, combine 1 Tbsp soy sauce and 1 Tbsp honey. Add in chicken pieces and toss.  set in refrigerator while preparing everything else.

2. Heat olive oil in a large skillet over medium heat and add in asparagus pieces.  Saute until cooked, but not soft, about 5 minutes. Remove asparagus with a slotted spoon and set aside.

3. In the same pan, add chicken and cook over medium heat until cooked through but still slightly pink inside, turning occasionally (about 5 min).  While chicken is cooking, whisk together 1 Tbsp soy sauce and 1 Tbsp honey in a small bow.

4. When chicken is cooked, add in garlic, scallions and the soy sauce/honey mixture and cook until chicken is cooked through and the garlic is fragrant.  Remove from heat and stir in sesame oil and add in asparagus.   Serve over rice (we used brown rice) and garnish with sesame seeds.

Easy Cream Cheese Sausage Mexican Dip

I thought this recipe looked similar to my "Not your average Rotel Dip" but with cream cheese.  This recipe was actually even easier than that one, and I think I like it even better.  It was a hit both times I've made it!  This would be perfect for a super bowl party!

Easy Cream Cheese Sausage Mexican Dip
From: Our Best Bites
Prep time: 5 Min
Cook Time: 10 min

Ingredients:
1 8 oz block cream cheese
1 cup jar Salsa
1 12 oz pkg Jimmy Dean breakfast sausage

Directions:
1.  Brown sausage in a large pan.  Drain fat if necessary.

2.  Add the cream cheese and salsa to the pan with the sausage and heat through until creamy. Serve hot with tortilla chips. (I transferred mine to a crock pot to keep warm for a party).

Salsa Verde Crock Pot Chicken

We have been on a salsa verde kick for the past few months ever since our friends Patrick and Laura brought some homemade salsa on a weekend trip we took together in September.  I've been a big fan of the regular salsa chicken and figured I could try making it with salsa verde.  I decided to add a little lime juice and cilantro for a little extra something and it turned out just perfectly.  I think I even like it better than the regular salsa chicken and it is almost as easy!

Salsa Verde Crock Pot Chicken
From: Elizabeth's Dutch Oven
Prep time: 5 min
Cook time: 8 hrs on low

Ingredients:
1 lb boneless skinless chicken breasts
1 jar salsa verde
1 large handfull of cilantro chopped
1 lime

Directions:
1. Place chicken in the crock pot.  Pour salsa verde over chicken.  Squeeze half a lime and sprinkle chopped cilantro over top.

2. Cook on low for 8 hours.  Pull out chicken and shred.  Return shredded chicken to crock pot and stir into salsa mixture.  Keep on warm until time to serve.  Serve on tortillas or over lettuce with fixings of your choice.

S'Mores Bars

I made these a while back when I was wanting some type of s'mores dessert.  These were super easy and soooo tasty.  I used store bought cookie dough, but you could make your own if you wanted.  I served it warm, but didn't serve it with ice cream as was suggested, but it would probably be good with ice cream.  I made the bar part and added the marshmallows, but didn't brown them until right before serving it so they were warm when I served it at my in-laws.  I will definitely make these again!

S'Mores Bars

From: Say Yes to Hoboken

Prep time: 10 min

Cook time: 10 min

Ingredients:

Graham Crackers
Cookie Dough (I used store bought)
Hershey Bars
Mini Marshmallows

Directions:
1. In an 8x8 square pan make a layer of graham crackers

2. Spread cookie dough out on parchment to a thin layer to fit over the graham crackers, then place in the pan over the graham cracker layer.

3. Bake according to the cookie dough package for about 8 minutes.

4. Remove from oven and drop small squares of Hershey bars on top of the cookie layer.  (I think I used 2-3 bars, but use as many as you like).

5. Cover with mini marshmallows and bake for a few minutes until the marshmallows become fluffy and slightly brown.

6. Serve warm.  Can serve with ice cream.

What's For Lunch Wednesday: Healthier Egg Salad

I used to love having egg salad sandwiches for lunch when I was a kid.  I didn't love how it smelled up my locker and everyone looked at me funny when I pulled out the stinky sandwich, but it was worth it. This recipe still uses mayonnaise but at least it packs a little more healthiness with the greek yogurt. It was very tasty, although I may have pulsed the eggs a little too much, so next time I will do one or 2 less so that I have bigger chunks of eggs

What's For Lunch Wednesday: Healthier Egg Salad 
From: The Yummy Life
Prep Time: 20 min

Ingredients:
6-8 Hard Boiled Eggs
Plain Greek Yogurt
Mayonnaise,
Dill
Salt and Pepper
Lettuce
Wheat Pita Pocket (or other roll)

Directions:
1. Place hard boiled eggs in food processor and give them a few quick pulses (7-12) until chopped (you don't want them pureed.

2. Mince the dill (not stalks). Combine in a bowl with some yogurt, mayo, salt and pepper (all ingredients to taste)

3. Add chopped eggs and stir with a fort, using a light touch.

4. In a pita, roll, or some bread and fill with some egg salad and lettuce if desired.

Mexican Tortilla Soup

My brother and sister-in-law showed me this soup, and since the sent a picture of their bowls, I couldn't stop thinking about making it.  It doesn't include tortillas, and that is the one thing I hate about tortilla soup, so I knew I had to make it asap. So this afternoon I got to work making it.  Other than having to chop a bunch of veggies very small, it comes together very easily. I was skeptical about using 3-4 jalapenos, so I used 2 instead and it wasn't overly spicy, so I think next time I will go for 3 or 4.  It was really tasty, and a perfect light but tasty and filling soup!

Mexican Tortilla Soup (without tortillas)
From: Tasebook
Prep Time: 20 min
Cook time 35 min

Ingredients:
4 cups chicken broth
3-4 Tbsp olive oil
1 lb boneless, skinless chicken breasts, cut into 1/2 inch chunks
2-3 garlic cloves, minced
1 onion, finely chopped
1 red bell pepper, finely chopped
2 tomatoes, finely chopped
3-4 jalapeno peppers, seeded and finely chopped
Salt and fresh ground black pepper
Toppings: avocado (sliced), shredded cheese, cilantro (chopped), sour cream

Directions:
1. Bring broth to boil in a large saucepan over medium heat; keep warm

2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the chicken and garlic and cook until the chicken is nicely browned, 5-6 min.

3. Add cooked chicken, onion, bell pepper, tomatoes and jalapenos to the stock. Return to a boil, then reduce to a simmer, cover and cook for 30 minutes.  Add the salt and black pepper to taste.

4. Ladle the soup into bowls and top with sliced avocado, cheese, cilantro, and a spoonful of sour cream.