Azure Standard Winner!

 

We have a winner for our Azure Standard Giveaway!!!

Our winner is Christa who commented on July 22, 2013 at 9:31 pm:

Already a follower of Jack’s Crunchy Momma and liked both Azure and Convenant! Would love to try Azure Farm Garbanzo Beans, Chick Peas, Organic! Yay for homemade hummus for the baby.

I know you are going to love those chick peas! I just made some hummus with those very chick peas last night for little Jack!

Congratulations! You will be put in contact with a representative for CRT shortly.

 

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Fresh Avocado Salsa

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Fresh Avacodo Salsa

If you are looking for a fresh alternative to a traditional salsa or guacamole to serve at an upcoming gathering, consider this recipe for Avocado Feta Salsa. This chunky salsa is fresh and bright with creamy feta and tangy lime.

This is one of my husbands favorite recipes, he actually discovered this and I adapted the original to suit his tastes. Never be afraid to change a recipe, play with your food and discover for yourself what tastes good or not so good!

Remember to buy local, fresh and organic if possible!

Ingredients:

2 large avocados
2 medium sized tomatoes
1 shallot
2 cloves of garlic (minced)
1 bunch of flat leaf parsley
2 tbsp of olive oil
1 small lime
4-6 oz of crumbled feta cheese

Now it’s really simple roughly chop tomatoes, parsley and shallot and place into bowl. Add minced garlic and oil stir gently to combine. Cube your avocados and add them along with the feta cheese. You want to do this last to preserve the size and consistency of these ingredients. This is a chunky salsa not a creamy dip. Squeeze 1/2 a lime over the top and fold with a spoon to evenly distribute all ingredients. Taste and add the other 1/2 lime if needed. Place the avocado pits in dish to help keep fresh.

Serve with tortilla chips, pita or crackers. Enjoy!

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Tropical Traditions Coconut Oil Is Here!

Look what came in the mail!!!! Tropical Traditions has graciously provided a quart of their GOLD label Virgin coconut oil to review! Following the review, there will also be a giveaway! Stay tuned to Jacks Crunchy Mama for the results and drawing! I can’t wait to try this!

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Old School Gluten Free Chicken & Dumplings

Gluten Free Chicken and Dumplings

Ingredients:

Cooked Chicken 1.5 cups (cubed)
Chicken Broth 2.5 cups
Mixed Vegetables 1 cup
Milk 1 cup, 1/3 cup separately
Cornstarch 3 tbsp
Egg 1
Butter 2 tbsp (melted)
Bobs Red Mill GF Biscuit and Baking Mix 3/4 cup
Pepper and seasoning salt to taste

1. Heat chicken, broth, veggies, salt and pepper to boiling.

2. Mix cornstarch and 1 cup milk- add to boiling broth and wisk smooth.

3. In a small bowl mix dumpling ingredients together (baking mix, 1/3 cup milk, butter and egg)

4. Carefully drop dumpling dough into boiling broth by tablespoons. I like to use a stainless steel scoop from pampered chef.

5. Continue cooking uncovered on low heat for 10 mins.

6. COVER and cook another 15 mins and serve!

This serves 4 people so adjust accordingly!

Broccoli Chicken and Cheese Soup!

Okay so I love broccoli and cheese soup, it’s one of my favorites. But until recently, I had never attempted to cook it myself. A friend of mine told me that Emeril Lagasse had a good recipe and I should try it. So his recipe was my inspiration, I didn’t change it much but i omitted a few things and added a few while converting it to gluten free as well. You can view the original by clicking HERE.

Ingredients:

5 tablespoons salted butter, plus 2 tablespoons cold salted butter

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

Pinch nutmeg

3-4 cloves of minced garlic

1/2 teaspoon chopped dried thyme leaves

4 tablespoons gluten free all-purpose flour

4 cups homemade chicken bone broth

1 (16-ounce) package frozen broccoli, thawed and separated

1 lb of shredded cooked chicken- I like left over rotisserie for this…

3/4 cup heavy cream

2 cups shredded medium Cheddar

Some extra cheese for on top

Croutons if you want something crunchy which I do of course!

Directions

1. In a pot, melt the 5 tablespoons butter over medium heat.

2. Add the garlic, salt, pepper, nutmeg and thyme to the butter constantly stirring, for a couple minutes.

3. Wisk in the flour and cook, stirring until totally mixed.

4. Pour in the chicken stock, whisking, and bring to a boil.

5. Reduce the heat and simmer until thickened, about 5 minutes.

6. Add the room temperature broccoli and cook for 15 mins.

7. Remove from heat and pulse a few times with a hand-held immersion blender. I like mine chunky so I don’t completely purée it.

8. Add the cream stirring constantly.

9. Add the shredded chicken and reduce to low heat.

10. Add the cheese and left over butter and cook until melted.

11. Add desired amount to serving bowls and top with shredded cheddar cheese and croutons if desired! Enjoy!

** for gluten free croutons, cube any GF bread and toss in some olive oil and bake at 400 degrees for a few minutes until brown. **

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Cast Iron Rump Roast

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Ingredients:

3-3.5 lb Grass-fed Boneless Rump Roast
1 qt of beef bone broth
3-4 large carrots
1 onion- if desired
7-8 small baby red potatoes
2 cloves of garlic crushed
2 bay leaves
1/2 cup all purpose GF flour
Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees

2. Add lard or expeller pressed coconut oil to your cast iron dutch oven and heat on stovetop. Medium heat.

3. Salt and pepper your roast on all sides, use an ample amount as much will fall off and end up in the broth.

4. Roll the roast in GF all purpose flour.

5. Add roast to hot oil and sear until brown on all sides. This takes about 10 mins. Add the crushed garlic while doing this.

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6. Add the qt of broth and bay leaves, & onion, fill to mostly cover roast adding water if needed.

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7. Cover with lid and place in the oven on middle rack.

8. Cook for 4 hours, fork meat to test tenderness. If fork entered meat easily, go to next step. If NOT – cook another hour and test again.

9. Add carrots and potatoes and cook for another 1-2 hours. Check after 1 hour and test “fork tenderness”.

10. When tender remove from oven and serve!

This is an old school pot roast so feel free to remove the potatoes and whip with some cream, white cheddar and garlic as well!

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