“Egg In A Basket”

Posted on February 10, 2017 by cookingmadeizzy

One of my really great friends came over to show me how to run my new steamer oven. She showed me this great egg recipe. Since then I have been eating my “egg in a basket” for breakfast. I love cooking for people so you know this is my go to for morning guests. I can make this in less than 10 minutes. Everyone loves the presentation of their egg but most of all they love the flavor with the pesto and cheese .

You can pop it in steamer basket, take a shower and have a great breakfast with out the fuss. Great family morning breakfast, make it for your valentine or even for Easter brunch.

Ingredients:

Four 2″ ceramic flan dishes
4 eggs
4 tsp. pesto sauce
4 tsp. Parmesan cheese or other cheese (cheddar)
1 Tbsp. butter
1 colander
1 pot that fits the colander with lid
Black pepper to taste

Begin by putting the colander in the pot and filling the bottom with 4 inches of water (enough to barely touch the colander). Bring to a simmer. While pot is warming, start assembling your egg baskets of love. Coat each ceramic dish with a little butter (using a paper towel) to prevent egg from sticking. Add a layer of Parmesan cheese on bottom then add layer of pesto. Next crack the egg into the dish. Sprinkle pepper. Top with more pesto and a little more Parmesan.

Place in the steam bath colander and cook for exactly 8.5 minutes, cover to keep the eggs slightly loose. Steam for 9.5 minutes for medium cooked eggs.

Veggie Pasta with Pesto Sauce Gluten Free

Posted on February 26, 2016 by Amy DeLardi

We all love pasta, especially us Italians! Pasta is one of my favorite foods in the world. Most people haven’t tried their pasta with pesto which means their missing out on an amazing flavorful experience. This healthy recipe is a great runner up to a traditional pasta pesto dish.

I decided to make this strictly vegetarian. When I saw the already spiralized noodles at Whole Foods Market staring at me in all it’s colorful grandeur, I knew I had to do something yummy with them. I mean the vibrant orange of the butternut squash, and the green of the zucchini and the orange of the carrots, were calling my name. I knew my pesto pasta was the best way to decorate these vegetables. I hope you love this recipe as much as I do. All the work is done already for you, it’s a matter of assembling these ingredients.

Ingredients:

2 cups of spiralized vegetables
(Spiralized zucchini, carrot and butternut squash *Whole Foods*)

6 cups water

2 Tbsp. olive oil (divided)

1 tsp. Pistachio Oil or other nut Oil

2 cloves fresh garlic

½ tsp. red crushed pepper flakes

4 Tbsp. pesto sauce (*Whole Foods*)

2 Tbsp. Pignoli nuts

½ cup of organic vegetable broth

1 tsp. salt

1 Tbsp. garlic powder

½ cup shredded Parmesan cheese

½ cup hemp seeds

Directions:

Combine 6 cups of water in a sauce pan with a drop of olive oil and a pinch of salt. When water reaches a rapid boil, add spiralized vegetables for 5 minutes ONLY (just long enough to blanch, be carful not to over cook). Remove, drain and set aside.

In a large sauté pan add: chopped garlic, red crushed pepper, pignoil nuts & salt, stirring constantly over medium heat for approx. 2 minutes. Make sure the garlic only slightly toasts. Add cooked spiralized vegetable. Toss for 2 minutes to blend all the oil flavors with the vegetable “pasta”. Add pistachio oil. Stir for 1 minute longer then add the pesto sauce along with the vegetable broth and let it cook for 4 minutes longer. Stir in the Parmesan cheese and finish it off with a topping of hemp seeds. These add a nice texture.

ENJOY!

Paleonola Morning Muffins Gluten Free

Posted on February 18, 2016 by cookingmadeizzy

These gluten free, Paleo muffins make a great breakfast on the go. They are moist and delicious with no sugar added, making them low carb. and glycemic index friendly.

Ingredients:

1 bag paleonola maple pancake granola -10 oz.
Approx 3 cups
1 cup pecans – chopped for topping
1 Tbps. honey

1 Tbps. Ghee melted
1 egg
½ tsp. baking soda
1 tsp. baking powder
½ tsp. vanilla
½ tsp. cinnamon
2 tsp. coconut oil*
? cup coconut milk
¼ cup hemp milk
1 Tbps. honey
2 Tbps. Almond Butter
2 Tbps. Coconut Flour
½ tsp. sea salt
1 Tbps. Maple cream preferably (may substitute maple syrup)
1 cup pecans chopped well topping

Topping Ingredients:

½ cup pecans chopped well (substitute walnuts)
1 Tbsp. honey

Makes 6 to 8 muffins.

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, over medium-low heat melt ghee. In a food processor add all the ingredients starting with the Paleonola and including only 1 Tbsp. of the melted ghee. Using a paper towel, rub the inside of the muffin pan with the rest of the ghee from the saucepan. Spoon the muffin mixture into muffin pan ¾ way to top. After filling the muffin pan, sprinkle the pecans on the top with a touch of honey or maple cream on top. Bake in oven for 20 minutes. After 20 minutes turn off oven and leave muffins in for 10 minutes longer.

My favorite new breakfast item. Totally gluten free. Doesn’t taste healthy but it is! In fact these muffins are very low in sugar and carbs, no one will know you did not use flour or sugar. Sweet and flavorful. Paleonola is a fantastic new item that is a great snack on it’s own.

One stop Paleo shop resource >> Purchase Paleonola

Roxbury Pure Maple Cream >> Purchase

Caliente Chili Chicken Wings SUPER BOWL FAVORITE

Posted on January 29, 2016 by cookingmadeizzy

Ingredients:
3 lbs. mini chicken drummers n wings

3 Tbsp. Hot Chili Garlic Sauce (Vietnamese)
1/4 cup Sriracha hot chili sauce
1/2 cup Sweet Chili Sauce – Mae Plow
1/2 cup sherry or vermouth
2 Tbsp. cider vinegar
2 Tbsp. garlic powder
2 Tbsp. honey
1/2 tsp sea salt sea
1 roasting pan

Directions:

Run chicken drummers n wings under cold water.
Rinse well. Dry off with paper towels.

Combine chicken, 1 Tbsp. garlic powder, salt and honey. Bake at 450 degrees for approx 1 hour.

After roasting chicken for one hour chicken it should have a light brown glaze over them.
Take out of oven and immediately pour sherry over the chicken. (Chicken will absorb the flavor of the sherry)

Marinade Ingredients:

3 Tbsp. Hot Chili Garlic Sauce
1/4 cup Sriracha hot chili sauce
1/2 cup Sweet Chili Sauce
2 Tbsp. cider vinegar
1 Tbsp. garlic powder

Marinade Directions:

Mix all ingredients in a bowl. Pour mixture over chicken wings; bake at 400 degrees for approx 1/2 hour.

Wings can be served either warm or cold. If you prefer them not as spicy, DO NOT use the hot spicy Sriracha sauce (use mild) and replace Hot Chili Garlic Sauce with regular Chili Garlic Sauce. The flavors will be the same but less intense heat.

Share you comments below if you plan to make these for the upcoming Super Bowl! Let us know how your party guests like these amazing wings!

Gluten Free Apple Nut Pie

Posted on November 6, 2015 by cookingmadeizzy

As the Thanksgiving and Christmas holidays are approaching, I wanted to share this deliciously, easy apple pie recipe as you start entertaining guests or attending parties. This will become your signature dessert that everyone will request. There is an abundance of apples in the markets right now. Here are just some of my favorites: Honeycrisp, Gala and Braeburn.

Ingredients:

9 inch Spring Form pan

Pecan crust:
1 cup pecans
½ cup hazelnuts
½ cup walnuts
Dash sea salt
1 tsp organic raw sugar
Dash salt
Dash cinnamon
3 tablespoons melted Ghee

Apple filling:
5 apples cored and sliced organic
(Honeycrisp , Gala and Braeburn)
1 tsp. Madagascar pure vanilla
2 tsp hemp seeds
2 Tbsp. raw honey
¼ organic maple syrup
1 tsp cinnamon
1 Tbsp. of organic sunflower butter(I <3 “Once Again”)
½ tsp lemon zest
Juice of ½ lemon
1 Tbsp. coconut flour
1 Tbsp. coconut sugar

Directions:
Make crust by combining all pecan crust ingredients in food processor. Spread evenly on bottom of spring form pan. Bake at 350 for 20 minutes.

Meanwhile:
Place slice apples in a bowl. Squeeze lemon juice over apples. Add remaining ingredients.
Allow apples to marinate for 15 minutes while you make crumble topping.

Almond Walnut and Hemp Seed Crumble:
1/2 cup walnuts
1 cup hemp seeds
½ cup almonds
3 Tbsp. Ghee melted
1 Tbsp. Pure organic cane sugar
1 Tbsp. coconut flour
Dash of salt

Blend all ingredients for crumble in food processor.

Assembly:
Layer apples on baked pecan crust. Add crumble topping. Bake for 1 hour at 350 degrees. Let it cool for at least 30 minutes. The longer it sits the more the flavors infuse.

Did you know?

According to medical journals Apples help ward of diabetes and dementia in addition to breast cancer.
Learn more >>

Cooking Made Izzy

Cooking Healthy with Intention

Category Archives: Gluten Free

“Egg In A Basket”

Veggie Pasta with Pesto Sauce Gluten Free

Paleonola Morning Muffins Gluten Free

Caliente Chili Chicken Wings SUPER BOWL FAVORITE

Gluten Free Apple Nut Pie