I know I said this was the best gazpacho recipe and I promise I still really like that one. This one is a teensy bit better and reminds me of a bowl of gazpacho from a restaurant in my hometown that doesn’t exist anymore. It’s the perfect HOT summer dinner. We found this gem hidden in a Mexican cookbook that we bought years ago:
Now the serving suggestions include:
But truthfully, we don’t bother because the model didn’t include the garnishes and it’s just as good.
- 1 cucumber (the original recipe says small we just got an average size one) peeled and chopped
- 2 red bell peppers seeded and chopped
- 2 green bell peppers seeded and chopped
- 2 tablespoons garlic cloves we really like garlic so we used about twominced garlic
- 1 cup fresh basil sprig we have this growing in the kitchen and used about a quarterof leaves
- 2 1/2 cups strained tomatoes (we had a heck of a time finding strained tomatoes in our Mid-Missouri town so we used tomato puree)
- 1 tablespoon extra-virgin olive oil splurge and use the good stuff. We have some wonderful EVOO from C's trip to Spain!
- 1 tablespoon red wine vinegar splurge and use the good stuff
- 1 tablespoon balsamic vinegar splurge and use the good stuff
- 1 cup and 1/4vegetable stock
- 2 tablespoons lemon juice
- salt and pepper to taste
Some people keep this extra chilly by serving an ice cube at the bottom.
Instead of crusty bread (because I’m still limited in my wheat and gluten intake) we served it with corn quesadillas! Delicious!
p.s. Summer 2016 update: even our toddler loves this gazpacho, which she calls “sauca!” She’s been practicing using a spoon on her own and if we keep this a bit on the chunkier side, she’s 90 percent successful!
The easiest dessert for the Fourth of July or any summer picnics is the standard Cool Whip plus berries. Since I’m still avoiding dairy and wheat (remnants from the No Six diet – no: dairy, wheat, eggs, fish, soy or peanuts I’ve been on since January for Baby A.) I needed to come up with a just as easy alternative but that was dairy free. Enter the most amazing CoCo Whip.
- 1 bag Frozen Strawberries or fresh!, if using frozen, let thaw on the counter
- 1 tub Coco Whip
- 1 bag Frozen blueberries or fresh!, if using frozen, let thaw on the counter
Layer the blueberries on the bottom of your favorite tupperware or parfait glass.
Then add the tub of Coco Whip.
Then add the strawberries on top. If you prefer a more layered look, go with half the blueberries, half the Coco Whip, half the strawberries, and repeat!
Return to the refrigerator or the freezer.
Keep cold until just before serving for a more ice cream like dessert.
It is just as delicious kind of frozen as it is mostly melted in the July heat.
I haven’t been shy about my love for all of AB’s recipes (for example our Christmas ham, gyro meat and a peach buckle). This one started out as a delicious grilled summer meal, but quickly morphed into a scrumptious year round crock pot meal. Extra bonus, we make it ahead and freeze it so it’s super simple to just pop into the crockpot!
Crockpot Alton Brown Pork Loin
- 1 whole pork tenderloin approximately 1 pound
- 1/2 cup freshly squeezed lime juice concentrate is also fine!
- 1/4 cup honey
- 1/2 teaspoon garlic powder we actually use regular minced garlic
- 1 in chipotle chile pepperadobo sauce (out of the can we use about three or four chipotles and half of the sauce)
- 1 1/2 teaspoons kosher salt We omit (but you can feel free to add!)
- 1 tablespoon chopped fresh cilantro leaves We omit (but you can feel free to add!)
Place the lime juice, honey and garlic powder in a ziptop bag and shake to combine.
Add the chipotle pepper (s) and squish together to combine.
Add the pork tenderloin to the bag and seal, removing as much air as possible and squish to coat the tenderloin. (At this point, we usually freeze this mixture together.)
If not freezing, marinate in the refrigerator for 6 to 24 hours (we like overnight).
When you're ready to cook, dump the entire mixture into the crockpot, marinade and all. Cook on low for 8 to 10 hours. (Always double-check your specific crockpot settings for correct cooking times).
If you can, flip it once, but if you can't it's ok.
When you're ready to eat, remove the pork loin. Make sure to reserve the juices! We enjoy pouring it over rice to go with the pork.
Like I said above, this is great year round. It’s just as good with a salad as it is over rice. Enjoy!
p.s. Summer 2016 update: without the chipotles in adobo sauce, our toddler eats this up! We just add the chipotles and adobo sauce to our plates.
One of the hardest parts about giving up six main food groups and items for baby A (she has protein digestion issues so I’m not eating dairy, wheat, eggs, fish, soy or peanuts) is finding quick, easy weeknight meals. Through a lot of trial and error, J and I have learned that some meals that look easy aren’t and some that look time-consuming are actually simple. This is a simple one. We’d put off making Lamb Tagine with Potatoes and Chickpeas from Williams Sonoma because it looked complicated. We were throughly surprised to learn it was easy and perfect for a busy weeknight.
Lamb Tagine with Potatoes and Chickpeas
- 3 teaspoons cumin seeds we used ground
- 3 teaspoons coriander seeds we used ground
- 3/4 teaspoons peppercorns we used ground black pepper
- 1 1/2 teaspoons sweet paprika we used Hungarian
- 1 teaspoons ground ginger
- 2 teaspoons salt plus more, to taste (we used Kosher)
- 2 Tablespoons extra-virgin olive oil
- 2 1/2 lb. boneless leg of lamb cut into 1-inch cubes (we just used stew lamb, which was perfectly sized)
- 1 yellow onion julienned
- 4 garlic cloves minced
- 1/4 cup water
- 1/2 pound lb. small Yukon Gold potatoes halved (we ended up using aand it was perfect!)
- 1/4 cup chopped fresh cilantro plus more for garnish
- 1 can chickpeas rinsed and drained, 15 oz.
- 1/4 cup fresh lemon juice
- Freshly ground pepper to taste
In a small fry pan over medium-low heat, toast the cumin and coriander seeds, stirring frequently, until fragrant, about 5 minutes.
Transfer to a spice grinder, add the peppercorns, paprika, ginger and the 2 tsp. salt and grind until well combined. Set aside. If using ground, skip the grinding step and just combine in a small bowl. Mix with a fork.
In a tagine over medium-high heat, warm 1 tablespoon of the olive oil until almost smoking. Working in batches, brown the lamb on all sides, 3 to 4 minutes total. Transfer to a plate. If you don't have a tagine, we used our most favorite pasta pot.
Add the remaining oil and the onion to the tagine or pot, reduce the heat to medium and cook, stirring, until translucent, about 8 to 10 minutes.
Add the garlic and the spice mixture, reduce the heat to medium-low and cook, stirring occasionally, until the onion is caramelized, about 2 more minutes.
Add the lamb, water, potatoes and the 1/4 cup cilantro and bring to a simmer.
Cover the tagine or pot and adjust the heat so the mixture gently simmers.
Cook for 45 minutes, then add the chickpeas and lemon juice.
Continue cooking until the lamb is tender, about 45 minutes more. Taste and adjust the seasonings with salt and pepper.
Garnish with cilantro and serve. Accompany with couscous or rice.
I LOVE this dish. It’s flavorful and warming and just delicious. It’s as good cold as it is right from the stove.
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!
Pan-Roasted Chicken With Leeks
- 3 slices bacon cut into 1/2-inch pieces
- 4-6 in chicken breasts cuthalf
- Kosher salt and freshly ground pepper to season the chicken
- 3 teaspoon cloves garlic smashed or aand a half of minced garlic
- 1 bunch leeks white and light green parts only, halved lengthwise and sliced
- 2 tablespoons corn starch
- 1 cup low-sodium chicken stock
- 6 ounces sliced button mushrooms
- 1/2 cup dry white wine
Preheat the oven to 425 degrees.
Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
Push the bacon to the side of the pan.
Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
Remove the chicken from the pan.
Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
Whisk in the cornstarch in the chicken stock.
Add the stock and wine to the pot.
Transfer to the oven.
Set the timer for about 20 to 25 minutes.
Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
Cook for another 15 to 20 minutes until the chicken is cooked through.
Serve over rice.
I couldn’t get enough of this dish! I wished there was more!
p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.