gluten-free

The Scramblog

Creamy Cauliflower Soup with Pomegranates and Peanuts

This month’s challenge from The Recipe Redux was to share a fun spin on soup. For a while, I thought about offering up a curried soup or a whimsical soup bowl or bread bowl, but then I realized that this was a great opportunity to share one of the suggestions I make in workshops all the time: pureed vegetable soups with fun toppings are a winning option for parents of picky eaters. When my younger son was in the depths of his super picky phase, I had all but given up hope that there would ever be a time when he ate vegetables other than the occasional raw carrot. Then, one day, I made a pureed vegetable soup and served it with saltines. I showed him how you can crush the crackers into the soup and then scoop them out. And, like magic, he was hooked! I think he ate two bowls of soup that night as I sat (in shock) watching him shovel (and he was pretending to be a backhoe at the time) the soup and saltines into his mouth. From there we were off and running, topping soups with...

Potato and Prosciutto (or Mushroom) Scramble

This one-skillet meal will bring your breakfast-for-dinner game to a whole new level! Scramble recipe tester Leanne Guido said, “This recipe was delicious and perfect for a chilly night.” Watch Jessica make Potato and Prosciutto (or Mushroom) Scramble on Facebook Live!Potato and Prosciutto (or Mushroom) ScramblePrep + Cook Time: 25 Minutes, Makes 4 Servings 2 Tbsp. extra virgin olive oil 1 russet (baking) potato, peeled and finely diced3 - 4 oz. prosciutto, chopped, or use mushrooms8 eggs, beaten1/4 tsp. salt, or to taste1/8 tsp. black pepper, or to taste
In a 10-inch nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the oil over medium to medium-high heat. Add the potatoes (and mushrooms if you are using them) and cook, stirring occasionally, until their outsides start to turn golden brown, about 5 minutes. Add the prosciutto and cook it with the potatoes, stirring occasionally, until it starts to get crispy,...

Chipotle Beef, Black Bean, and Sweet Potato Stew

This recipe was a finalist for the National Beef Cook-Off. The trick here is to microwave the potato before adding it to the stew to make the meal preparation go much faster. The addition of chipotle peppers gives the stew an enticing smoky flavor. Watch Jessica make it on Facebook Live.Chipotle Beef, Black Bean, and Sweet Potato StewPrep + Cook Time: 25 minutes, Makes 6 servings 1 medium sweet potato, peeled3/4 - 1 lb. 95% lean ground beef, turkey, or meatless crumble 1 yellow onion, chopped28 - 30 oz. reduced-sodium canned black beans, drained and rinsed28 oz. crushed tomatoes 1 - 2 chipotle pepper in adobo sauce, with some of the sauce, minced1/4 cup fresh cilantro, chopped1 - 2 lime, 2 Tbsp. juice plus 6 wedges
Pierce the sweet potato with a fork. Microwave it on top of a paper towel on high for 4 – 6 minutes until it is tender. Let it cool slightly and cut it into 1/2–inch cubes. Meanwhile, in a heavy stockpot, brown the beef...

Vegetarian Sopa Poblano with Avocados

This recipe is a kid-friendly favorite! Between mixing in the avocado and cheese toppings and dipping bread or tortilla chips in the broth, there are so many fun ways to interact with the meal. If you want a more traditional version, sauté 1/2 lb. of diced pork before adding the other ingredients. For a more Southwestern version, stir in cooked shredded chicken and/or tortilla strips. Watch Jessica make it on Facebook Live!Vegetarian Sopa Poblano with AvocadosPrep + Cook Time: 30 Minutes, Makes 6 Servings 1 Tbsp. canola or vegetable oil 1 yellow onion, finely chopped1 tsp. minced garlic, (about 2 cloves)1 zucchini, finely chopped (about 2 cups)1 1/2 cups frozen corn kernels, thawed15 oz. canned pinto beans, with their liquid, or drain the liquid and replace with 1/2 cup of water, chicken or vegetable broth4 oz. canned diced green chilies, with their liquid1/2 tsp. ground cumin 6 cups reduced-sodium chicken or vegetable broth 5 1/2 oz....

Worry Less About the Halloween Sugar with these Dinner Recipes

When my kids were first old enough to understand and appreciate Halloween, I was stressed—how was I going to be able to control the sugar intake? How was I going to navigate the meltdowns and fights over how many pieces of candy they could have? Could I cut trick or treating short to try and limit how much sugar came into the house? In short, I wanted to control the situation. My feelings about Halloween have evolved a lot since those early days. Over the years, I have decided that instead of focusing on the “bad” sugar, I would turn my attention to maximizing the nourishing and delicious meals that we can enjoy throughout the day so that when the candy gorging starts, I can relax knowing that their bodies already have been taken care of. If this approach relieves some of the Halloween-related stress for you, here are some fun ways to celebrate the holiday while filling those bellies with substantial food that will keep them going.Worry Less About the Halloween...

East Meets West Stir Fry

This unconventional recipe has been a surprise hit in Scramble houses around the country! By combining Italian and Asian flavors in the sauce, the recipe links the traditionally Italian ingredients with the Asian preparation. Watch Jessica make it on Facebook Live!East Meets West Stir FryPrep + Cook Time: 20 Minutes, Makes 6 servings 1 1/2 Tbsp. canola or vegetable oil 1 red onion, quartered and sliced1 lb. broccoli, florets and sliced stems3 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free, if needed) 3 Tbsp. balsamic vinegar 1 tsp. toasted sesame oil 1/8 - 1/4 tsp. black pepper, to taste15 oz. canned chickpeas (garbanzo beans), drained and rinsed, or use 2 1/2 cups homemade beans 2 cups cooked brown rice, (frozen rice works perfectly for this), or use 3/4 cup uncooked rice
(Prepare the rice, if using uncooked rice rather than frozen.) Heat a large nonstick skillet or wok over medium-high heat and add the canola oil. When it is...

Root Vegetable Recipes That Celebrate the Flavors of Fall

One of my favorite parts of fall is the change in scenery in the produce section at the supermarket. Don’t get me wrong, I love my tomatoes, peaches, watermelon, and corn, but there is something so comforting about the fruits and vegetables that show up in the fall and many of my favorites come from the ground. That’s right, I am a HUGE fan of root vegetables. I love that they can be whatever texture you desire, from crunchy to silky smooth, and that most offer a subtle sweetness. I also enjoy how versatile root veggies are making amazing soups, smoothies, salads, and stews, and let’s not forget roasting, my personal favorite. So in celebration of these wonderful nutritional powerhouses (yes, they pack a healthy punch, too), I pulled together some of my favorite recipes that might help you to consider these seemingly simple veggies in a new light.Root Vegetable Recipes That Celebrate the Flavors of FallRoasted Sweet Potato and Apple Soup: Sweet and creamy, this...

North African Super Foods Stew

Packed with spinach, sweet potato, and turmeric, which is in the curry powder, this North African Super Foods Stew is a nutritional powerhouse that also brings the flavor! A little spicy and a little sweet, it has got something for everyone. If you’ve got pickier eaters, let them pull out the pieces they like or dip some bread to try the broth. Watch Jessica make this on Facebook Live!North African Super Foods StewPrep Time: 10 Minutes, Cook Time: 25 Minutes, Makes 6 Servings 2 Tbsp. coconut, canola, or vegetable oil 1 Tbsp. curry powder 1/8 tsp. cayenne pepper(optional)1yellow onion, chopped1 tsp. minced garlic, (about 2 cloves)1 large russet (baking) potato, peeled and diced1 large sweet potato, peeled and diced4 cups reduced-sodium chicken or vegetable broth 1 tsp. salt 15 oz. canned chickpeas (garbanzo beans), drained and rinsed3 cups baby spinach
In a large pot or Dutch oven, heat the oil over medium high heat. When...

Breakfast-Ready Apple Crisp

 This month’s challenge from The Recipe Redux (a recipe development community I recently joined) was to think back to when you were a kid and share a recipe you cooked early on or one that you cook now with the kids in your life. This apple crisp recipe checks off both of those boxes! As a kid, I wasn’t much for cooking (read more about that here). In fact, the only type of food I was interested in learning how to make (like many kids) was dessert. One of my favorites to make with my mom was apple crisp. This was for two reasons: 1) it was a beloved dessert and 2) I’ve always found peeling apples to be incredibly satisfying (weird, I know). Over the years, my mom and I have tinkered with the crisp’s topping and this version is truly my favorite because it has a satisfying crunch and lots of flavor, thanks to the use of nuts and nut flour in the place of all-purpose flour. The nuts and nut flour also add protein making this not only a fantastic dessert but...

Creamy Chickpea Tomato Curry (Chana Masala)

Chana Masala is one of my all-time favorite comfort foods-- packed with flavor, warm, and nourishing. If you have never had or never made Indian food before, this is a wonderful introduction. The combination of these Indian spices will give your stew plenty of flavor, and you can vary the amount to accommodate your family’s “heat” preference, plus it takes 30 minutes or less to make! “This was a total hit. It was so perfectly spiced - a balance of sweetness and a tinge of hotness, richness and healthfulness. Just yum!,” said Scramble recipe tester Amy Stanley. Watch Jessica make it on Facebook Live.Creamy Chickpea Tomato Curry (Chana Masala)Prep + Cook Time: 30 Minutes, Makes 6 Servings2 Tbsp. coconut oil, or use butter or vegetable oil1 yellow onion, diced1/2 - 1 jalapeño pepper, seeded and finely diced (leave the seeds in for spicier flavor)1 Tbsp. fresh ginger, peeled and minced1 tsp. minced garlic, (about 2 cloves)1 Tbsp. ground...