Artizone Chicago

5-Spice Cran-Apple Crumble

Posted by on Oct 26, 2012 in Artizone Chicago, Corn Free, Food, Gluten Free, Healthy Desserts, Recipes, Refinded Sugar Free, Vegan | 5 comments

Well, I entered into another category for the Flavors of Fall Cooking Contest for Artizone Chicago. there were two categories I entered, the Soup/Chili and Baked Goods. My first mystery box contained purple potatoes and a chili con carne spice. The second box contained green apples and a 5-spice blend. This box sat there a whole week and a half before I found something that would be creative and delicious. I looked into the cookbook for recipe inspiration, The Gluten Free Asian Cookbook by Laura Brussell. She had a 5-Spice Berry Crisp. I love crisps and crumbles, hence the 5-Spice Cran-Apple Crumble was created. This was gone in 3 days and my daughter gave it the thumbs up. You will definitely want to make this for your next Thanksgiving dessert! Here is the recipe: 5-Spice Cran-Apple Crumble Topping: 1 1/2 cup of quinoa flakes 3/4 cup of almond meal 1/4 cup of sorghrum flour 3/4 cup of Specturm Shortening 1/2 tsp 5-spice blend 1/2 cup maple sugar 4 large apples diced 2 Tablespoons of fresh lemon juice 1 bag of frozen cranberries (10oz) 2 cups of apple cider 1/2 cup of maple syrup 2 Tablespoons Arrowroot Starch (or Tapioca starch/flour which is cheaper) 1/4 cup of raw sugar 1/2 tsp 5-spice blend 1 tsp of cinnamon Directions: 1. In a small sauce pan, reduce 2 cups of apple cider to 1/2 cup (about 20-minutes) and cool. 2. While cider is reducing, dice apples and mix with lemon juice. Add frozen cranberries set aside. 3. Mix dry ingredients together with shortening until it represents a course meal. Set aside. 4. When cider is reduced, place in fridge to cool completely. 5. Grease 9×13 glass baking dish and place cran-apple mixture in the dish. 6. Add maple syrup, arrowroot starch, spice blend, cinnamon into apple cider reduction sauce 7. Mix the sauce with the cran-apple mixture 8. Sprinkle raw sugar over the mixture. 9. Add crumble topping 10. Bake in oven 350 for 35-40 minutes Serve with coconut milk ice cream. Yes, it is good enough to eat for breakfast with some coconut milk yogurt! Reducing apple cider gives this dish a natural sweetness without all the added refined sugars. Maple just goes with fall and high in trace minerals such as maganese and zinc. Grade B maple syrup is higher in nutrients. Always remember “B” for “better.” If you like what you see, head on over to Artizone Chicago Facebook Page and vote for my recipe! Don’t forget to check out my Purple Potato, White Bean, Chicken Chili Con Carne Recipe too for this...

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Flavors of Fall Cooking Contest: Purple Potato, White Bean Chicken Con Carne Chili

Posted by on Oct 17, 2012 in Artizone Chicago, Corn Free, Food, Gluten Free, Healthy Dinners, Healthy Eating, Recipes | 6 comments

I entered my Purple Potato, White Bean, Chicken Con Carne Chili into the Artizone Flavors of Fall Cooking Contest. This is the first of two recipes I am submitting. This is their Soup/Chili division and I received a box of purple potatoes and a Chili Con Carne Spice Blend. It is strange because purple potatoes has been on my mind to create a soup with, so this was timely. I love purple potatoes. They are a unique find in the potato world and if you have a little girl who loves pink and purple, even better. The health benefits of eating purple potatoes is great too. High in phenols (powerful plant antioxidants) rivals that of broccoli, spinach and Brussels sprouts. If you factor in the particular benefits of anthocyanins (this is what gives it the purple color), the health-promoting benefits of purple potatoes skyrocket! Proven to help reduced blood pressure, it also makes it a heart-healthy starchy vegetable and anti-cancer too. Here is the easy recipe and please go onto Artizone’s facebook page to vote! The picture with the most votes gets to cook on WCIU and have their end products sampled and judged by local chefs. It can be very fun! Here is the recipe: 1 small white onion 1 clove garlic 1 sweet potato baked (or boiled) de-skinned 5 roma tomatoes 2 16 oz cans of organic no salt added tomato sauce 2 cups water 2lbs of purple potatoes cleaned and cubed 1/2 lb of butternut squash diced 3-4 chicken thighs 3-4 Tablespoons of lime juice 3-4 Tablespoons of Cilantro 1 can of Eden’s Organic navy beans, rinsed and drained 1 package of Chile Con Carne Seasoning 1 Tablespoon of Himalayan Salt (or 2 tsp of sea salt) Preheat oven at 350. Salt and pepper chicken thighs add 1 Tablespoon of Cilantro and lime juice to each chicken thigh. Bake for 20-minutes. Cut purple potatoes and dice butternut squash and put in water to boil. Drain once potatoes are tender. While chicken in baking and potatoes are boiling, saute onions until translucent, then add garlic and saute for one more minute. While onions are sauteing, puree tomatoes, sauce and sweet potato in blender. Add tomato mix to the onions and garlic, then add the Chili Con Carne Spice and navy beans over a medium flame. Place chicken into sauce mixture and bring it to a boil. This will help soften the chicken to shred. Add potatoes and squash to the sauce and add two cups of water and Himalayan Salt to taste. Cook over the stove on low for 2 hours. Top with Cilantro and my favorite Beanitos Corn-free Tortilla chips! If you like this recipe and want to see me cook it on TV, vote here! Thank you and be sure to check it out, if you are local and want to enter as...

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Flavors of Fall Cooking Contest: I’m all signed up!

Posted by on Oct 10, 2012 in Artizone Chicago, Food, Gluten Free, Healthy Eating | 0 comments

I have officially entered my first cooking contest by Artizone Chicago. Flavors of Fall Cooking Contest by and My Daily Find Chicago It is giving a chance for home cooks to demo a fall inspired dish on WCIU You & Me This Morning. The catch is, you go on to and pick a fall flavor theme that best highlights your expertise in the kitchen. I chose soups and chili’s and baked goods. I am super excited about my ingredients and actually I just bought some purple potatoes since I love them so much to make a fall soup and I got purple potatoes in my box, this will be fun! The other is a baked dish that will include granny smith apples, another one of my favorite fruits to eat. Once I create my dish, I will upload onto the Facebook contest page and you can vote on the recipe Contestants will be encouraged to share their dish with their network to get votes. The THREE photos with the most votes move on to the “Flavors of Fall Showdown” Party on November 11 at Centered Chef Studios for a chance at the Grand Prize – $500 to, a farm-to-table dinner for six at City Provisions and a chance to demo the winning dish live on WCIU’s You & Me This Morning. A panel of fall food experts, including Jeanne Sparrow of WCIU, Cleetus Friedman of City Provisions, Amanda Skrip, chef and wellness consultant, Patty Erd of The Spice House, and Art Jackson of Pleasant House Bakery will judge the top three dishes for the Grand Prize Winner. Two runners-up will receive $250 credits to and all participants will walk away with a $25 credit to The party is open to the public and tickets can be purchased through eventbrite. Food and drink are complimentary and kids are welcome. A portion of the proceeds from the Flavors of Fall Showdown Party will benefit the Lakeview Food Pantry. You think you have what it takes? Give it a try, you have nothing to lose, but give your family a fun, healthy and different meal for a change! Time to get cooking and...

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Special Artizone Recipe: Sweet & Savory Flank Steak Salad w Roasted Asparagus

Posted by on Apr 4, 2012 in Artizone Chicago, Asparagus, Corn Free, Gluten Free, Healthy Salads, Recipes | 0 comments

Recipe time! Oh this one turned out oh so yummy, I promise you. It was first created for Artizone Chicago, a gourmet delivery service that brings local, gourmet foods right to your door. It is a fab service. I made it again over the weekend, but added Dole asparagus to it, because asparagus is in season and this combination was fantastic. Sweet and Savory Flank Steak Salad with Roasted Asparagus 1 lb flank steak I ordered from The Butcher on Artizone seasoned white pepper and Pink Himilayan salt (sea salt will be fine) about a half tsp on both sides. I purchase mine from Trader Joe’s. Flank Steak Marinade: 1/4 c dark brown sugar 1/4 c Food for Thought Cherry Dijon Mustard 2T of olive oil 1 ½ tsp of white pepper 3T of fresh rosemary 2-3 chopped shallots Roasted Asparagus: Asparagus 2T of olive oil Sprinkle Sea Salt and pepper Fresh garlic or a tsp of crushed garlic Place flank steak in a glass dish. Season both sides with salt. Mix brown sugar, Cherry Dijon Mustard, white pepper, rosemary, and olive oil in a dish. Spread the mixture on both sides. Sprinkle chopped shallots on top and let it marinate all day or for at least 4-6 hours. Place in the oven at 325 degrees for 45-minutes or until desired meat tenderness is achieved. Slice up in strips. While flank steak is cooking, rinse asparagus in a splash of white vinegar and water. Chop asparagus leaving out the last inch. Toss olive oil, salt, pepper and fresh garlic in a glass dish. Roast Asparagus for the last 10-12 min of cooking flank steak. Salad: Mix baby spinach leaves, shredded carrots and 1/2 c of chopped macadamia nuts in a bowl Toss in roasted asparagus and sliced up flank steak. Drizzle with a little olive oil and enjoy! Pairs nicely with this red wine: Sincero Red...

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