One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

One Pot Chili Mac Soup {Gluten Free / TresOmega Pasta}

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Pasta

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

Tresomega Pasta + Coconut Oil

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil  to add to the soup later.

Brown beef, garlic and onions

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Add veggies and beans and chiles to the pot

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

One Pot Chili Mac Soup {Gluten Free}

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

One Pot Chili Mac Soup {Gluten Free}

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

  • 2 tablespoons Tresomega Virgin Coconut oil, divided
  • 2 pounds ground beef or turkey
  • 2 onions, diced
  • 3 garlic cloves, minced
  • One 15 1/2-ounce can pinto beans
  • One 15 1/2-ounce can black beans
  • One 15 1/2-ounce can kidney beans
  • One 8.75-ounce can whole kernel corn, drained
  • One 28-ounce can crushed tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • One package Tresomega Gluten Free Elbows
  • Corn chips, for garnish
  • Sour cream, for garnish
  • Shredded Mexican cheese blend, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Instructions

  1. Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
  2. Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
  3. Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
  4. Add cooked pasta to the pot in the last 5 minutes of cooking.
  5. To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

http://www.theartfulgourmet.com/2017/11/13/one-pot-chili-mac-soup-gluten-free/

One Pot Chili Mac Soup {Gluten Free}

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

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You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

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Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet. 

One Pot Chili Mac Soup {Gluten Free}

Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)

Kung Pao Beef

Kung Pao Beef w/ Cauliflower Rice

I recently was approached by Steviva to compete in the Sweetin It-Up Blogger Recipe Challenge and decided to make a sugar free, gluten free Kung Pao Beef with Cauliflower Rice. I love Asian food, but oftentimes it has many hidden sugars in the sauce, so I thought it would be cool to make this savory dish for the challenge.

Steviva Recipe Ingredients

Steviva has a wide range of stevia-based products and I chose to use Nectevia and Erysweet for my recipe to replace the normal sugar in the sauce. Erysweet is a pure, non-GMO erythritol that is naturally derived and can be substituted cup-for-cup for sugar in recipes. Nectevia is an organic blue agave nectar infused with premium 100% pure stevia extract – and has only 1/4 the calories, carbs and sugars of regular agave, or table sugar with a warm honey flavor.

Kung Pao Beef w/ Cauliflower Rice

Kung Pao is made with chicken or beef marinated in soy sauce, sesame oil, and rice wine, which is then sautéed in a wok on high heat with crunchy bell peppers, water chestnuts, garlic, ginger, green onions and hot chilies.

Kung Pao Beef w/ Cauliflower Rice

I made a sweet and spicy sauce made with more soy sauce, rice wine, Chinese black vinegar, chicken broth, Erysweet and Nectevia in the pan with the cooked meat and veggies and tossed in some spicy peanuts, which was thickened into a luscious sweet/spicy/savory pot of yum. To serve, I topped the dish with fresh cilantro and more crunchy peanuts along with some yellow cauliflower rice sautéed with soy sauce and sesame oil and some fresh cilantro tossed in to keep it gluten free.  Absolutely delicious without all the sugar and carbs!

Kung Pao Beef w/ Cauliflower Rice (Sugar + Gluten Free)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6

Serving Size: 1 cup

Ingredients

  • MARINADE:
  • 1 3/4 pounds boneless beef sirloin
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine
  • 1 egg white, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • KUNG PAO:
  • 2 tablespoons peanut oil
  • 4-6 dried red chilies
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon ginger, grated (or ginger paste)
  • 1 teaspoon red chile flakes
  • 3 scallions, sliced on the bias, 1/2-inch pieces
  • 1/2 red bell pepper, sliced into strips
  • 1 can water chestnuts, sliced in half
  • 2 tablespoons soy sauce
  • 3 tablespoons rice wine
  • 1 tablespoon Chinese black vinegar (or balsamic)
  • 2 tablespoons Nectevia Original
  • 2 teaspoons Erysweet
  • 1 cup chicken broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 3/4 cup roasted spicy peanuts
  • 1/4 cup cilantro, chopped
  • Cauliflower rice sautéed with soy sauce, sesame oil and cilantro

Instructions

  1. MARINADE:
  2. Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef. Stir together to coat well, and place covered in the fridge for at least an hour to overnight.
  3. KUNG PAO:
  4. Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown. Add garlic, ginger and cook for another minute. Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned. Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown. Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth. Mix in the cornstarch, stirring well, to thicken the sauce. Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.
http://www.theartfulgourmet.com/2017/10/31/kung-pao-beef-w-cauliflower-rice-sugar-gluten-free/

Kung Pao Beef w/ Cauliflower Rice

Hope you enjoy making this recipe – please let me know what you think if you made it in the comments below! And feel free to share this post on social media tagging #theartfulgourmet and #steviva with a link back to the original post on this blog.

For more info on Steviva products, check them out online and social media:

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/

Disclaimer: This was a sponsored post by Steviva Brands and I received products to create recipes and photos for this post. All opinions, images, and text are my own. 

Classic Comfort Food :: Beef Bourguignon

Beef Bourguignon

So Old Man Winter is finally back in town, despite the crazy warm weather we’ve been having lately in New York City. Temperatures drop and there’s nothing better than a big pot of comfort food and a bottle of red to make a girl happy, right? Sometimes it’s the simple things in life that make everything OK…(*sigh). So I did just that this weekend, and made a huge batch of some classic Beef Bourguignon..you know, the classic French braised beef stew with veggies and red wine that Julia Child made famous.

Beef Bourguignon

I made it in a large 6-quart ceramic Dutch oven (KitchenAid brand is my fav!), and it’s chock full of savory deliciousness – sautéed pancetta, braised beef, shallots, garlic and carrots sautéed into a roux with some flour, flambeed brandy (my secret ingredient!), a whole bottle of red (yes, really!) and some beef stock, along with a bouquet garni of fresh herbs (1 bay leaf, 2 sprigs of fresh thyme, 3 sprigs of rosemary wrapped in cheesecloth) slow cooked in the oven for 2 hours.

Beef Bourguignon

The finishing touch of mushrooms and caramelized Cippolini onions sautéed in butter are added in at the end to add tons of buttery, savory flavor to the stew. YUM.

Beef Bourguignon

I don’t think I’ve ever tasted anything so delicious in my life – and I’m quite sure if Julia was still alive, I would make her damn proud, if I do say so myself.

Beef Bourguignon

It’s a flavor bomb in a bowl, my friends, and perfect for a lovely  holiday dinner party for a crowd. Serve in big bowls garnished with fresh Italian parsley over mashed potatoes, polenta or egg noodles, of course accompanied with a bottle of red (Pinot Noir or Burgundy) and some crusty French bread to mop up the sauce. All around a big table of friends and family to partake in all the goodness.

Happy Holidays! 

Beef Bourguignon

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 10 to 12 servings

This is a delicious heartwarming French Beef Stew made with beef chuck, red wine, brandy, fresh herbs, shallots, garlic, cippolini onions, carrots and pancetta. Perfect one-pot dish for Winter or the holidays!

Ingredients

  • 5 pounds beef chuck, cut into medium-large cubes
  • Kosher salt and freshly ground black pepper
  • 1/2 pound pancetta, diced
  • 1/4 cup vegetable oil
  • 5 large shallots, finely diced
  • 3 large carrots, finely diced
  • 4 cloves garlic, finely diced
  • 1/4 cup brandy
  • 1/3 cup all-purpose flour
  • 1 bottle dry red wine (Pinot Noir or Burgundy)
  • 4 cups beef or veal stock
  • 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 3 sprigs Italian parsley)
  • 3 tablespoons unsalted butter (divided)
  • 5-7 small to medium Cippolini onions, quartered
  • 1 pound mushrooms, sliced (White button or Cremini)
  • Flat leaf Italian Parsley, minced, for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Place beef in a single layer on a rimmed baking sheet and season with a couple teaspoons of Kosher salt and freshly ground black pepper.
  3. Heat a large Dutch oven or stockpot over medium-high heat for several minutes to get it hot.
  4. Add pancetta and cook until crispy and browned, drain on paper towels and set aside.
  5. Increase the heat to high and add the beef in to the pot in a single layer and brown on all sides, turning with tongs (be careful not to crowd or overfill the pot as you will need to cook beef in batches to get a nice browning).
  6. Place the browned beef back on to the baking sheet and set aside.
  7. Add the oil and diced shallots and carrots to the Dutch oven and cook for a few minutes. Lower the heat to medium-high and continue to saute until they begin to soften, about 10 minutes.
  8. Add the brandy and flambe (light it in the pan with a long lighter or match) and let the flames keep going for as long as possible, until they go out to burn off alcohol.
  9. Reduce heat to medium, add flour and stir together with the vegetables for a few minutes to make a roux base for the stew.
  10. Next deglaze the pan by pouring in the red wine, a little bit at a time, stirring well to incorporate and remove any lumps, scraping the brown bits off the bottom of the pan (these babies are full of flavor!)
  11. Add 3 3/4 cups of the stock, browned meat and bouquet garni and bring to a boil over high heat.
  12. Remove pot from the heat, cover and cook the stew in the oven for 2 hours, until meat is fork tender. (The meat should shred/fall apart easily when you pierce it with a fork - if not, place it back in the oven for another 15-20 minutes).
  13. While stew is cooking, caramelize the onions in a medium saute pan with 1 tablespoon of butter and salt and pepper, until the onions are lightly browned.
  14. Add the remaining 1/4 cup stock and cover, reduce heat to medium-low, and cook for about 15-20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.
  15. Transfer onions to a bowl and set aside.
  16. In the same pan, turn the heat up to high. Melt 2 tablespoons of butter, the mushrooms, salt and pepper to taste, sear over high heat until mushrooms are lightly browned, about 5 minutes. Remove from the pan and mix into the caramelized onions, set aside.
  17. Remove the stew from the oven and gently stir in cooked pancetta, mushrooms and onions. Adjust seasonings (salt and pepper to taste).
  18. Serve the stew in bowls with a sprinkling of fresh parsley over mashed potatoes, polenta or egg noodles, with a glass of red and crusty bread to mop up the sauce of course!

Notes

Recipe adapted from Mother's Best Comfort Food Cookbook.

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Beef Bourguignon

Other Beef Bourguignon recipes you may enjoy:

Julia Child’s Beef Bourguignon

Slow-Cooked Beef Bourguignon The Kitchn

Martha Stewart Beef Bourguignon

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

Veggie, Bacon & Cheese Quinoa Tarts

I love making savory tarts and pies, but unfortunately I don’t love the carbs and calories that come along with them. It’s also Summertime, and I’m trying to cook and eat lighter than usual…and the Fall season will come soon enough with all that yummy comfort food!

Quinoa Tart 1

I’ve been experimenting lately with alternatives to pasta and dough – things like zucchini, cauliflower, almond flour, and quinoa. Not only are they lighter, but also , gluten-free and less carbs than traditional flours and equally as satisfying and tasty!

Veggie, Bacon & Cheese Quinoa Tarts

I found a recipe on Cooking Light for a savory Fall tart made in a toasted quinoa crust and decided to experiment a little with the crust, fillings and flavors. MISSION ON.

Toasted Quinoa

I love the flavor of the nutty toasted quinoa, which is done in the oven and gives a nice depth of flavor and crunch to the tart crust.

Toasted Quinoa Tart Shells

I mixed in some Bob’s Red Mill almond flour, corn starch, Parmesan cheese and an egg for binding the quinoa, then added a little garlic salt and olive oil to bring it all together for the crust. Then I pressed the quinoa mixture into four small tart pans and baked for about 10 minutes before filling them and baking again.

Mascarpone & Cheddar

While the tart crusts were baking, I made a savory filling with mascarpone and cheddar cheese and spooned in this delightful cheesy goodness on to the par-baked crusts.

Crispy Cooked Bacon

I also cooked up some crispy gorgeous bacon in the oven while the tarts were baking..(for about 20 minutes or so)..

Top with Crispy Bacon

then chopped it to pieces and layered it on top of the cheeses. HELLO PRETTIES. Come to me.

Blanched Cauliflower and Peas

Next I started filling the tarts with my blanched cauliflower and baby peas,

Veggie Tart fillings

more Parmesan cheese and a drizzle of olive oil,

Ready to bake the tarts again

popped them back in the oven..

Tarts Cooling

and baked these cuties for another 5-10 minutes and let them cool on a wire rack for a few…

Tarts cooling

the anticipation of these delicious things in my mouth is MOUNTING.

Cooked Quinoa Tarts

Once the tarts were cooled a bit, I garnished them with some fresh chopped basil, chives and freshly cracked black pepper and a few red pepper flakes. Mini Green Goddesses!

Veggie, Bacon & Cheese Quinoa Tarts

And Oh Holy Delicious.

Veggie Bacon & Cheese Tarts in a Toasted Quinoa Crust

This is a great base recipe for any savory tart really – feel free to substitute different fillings for the tarts depending on the season..butternut squash and spinach in the Fallcorn, tomatoes and zucchini in the Summer… roasted carrotspotatoes and Gruyere in the Winter..asparagus and leeks in the Spring…oh, the ideas are endless!

Veggie Bacon & Cheese Tarts in a Toasted Quinoa Crust

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes four 4 5/7-inch tarts

Serving Size: 1 tart

This is a gluten-free tart recipe made with a toasted quinoa crust, filled with a savory filling of mascarpone and cheddar cheese, bacon, cauliflower, peas topped with Parmesan, and fresh basil and chives.

Ingredients

  • Toasted Quinoa Tart Crust:
  • 1 cup uncooked quinoa
  • 1/2 cup almond meal flour
  • 1 tablespoon cornstarch
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon garlic salt
  • 2 tablespoons olive oil
  • 1 large egg, beaten
  • Cooking spray
  • Tart Filling:
  • 1 cup cauliflower florets
  • 1 cup baby green peas, frozen
  • 4-5 slices of bacon, cooked and chopped
  • 1/2 cup mascarpone cheese, softened
  • 1/2 cup shredded cheese (Cheddar, Jack, or Gouda)
  • 4 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh basil, for garnish
  • 1 tablespoon finely minced chives, for garnish

Instructions

  1. Make the Toasted Quinoa Tart Crusts:
  2. Preheat oven to 350°.
  3. Place quinoa on a baking sheet. Bake at 350° for 10 minutes or until golden brown; cool.
  4. Place half of quinoa in a food processor; pulse 30 seconds.
  5. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine.
  6. Add oil and egg; stir until mixture is crumbly but holds together when pressed.
  7. Press into bottom and up sides of four 4 5/7-inch removable-bottom fluted tart pans coated with cooking spray.
  8. Bake at 350° for 10 minutes or until golden, but not completely cooked (you will put them back in the oven later after you fill them with the veggies, bacon and cheese.)
  9. Prep the Tart fillings:
  10. While the tart crusts are baking, chop the cauliflower into small florets and measure out the baby peas.
  11. Blanch the veggies in boiling water for about 2-3 minutes, then drain and rinse them in very cold water or shock them in an ice bath, set aside.
  12. Cook the bacon and drain, chop into small chunks, set aside.
  13. Measure out the mascarpone, Cheddar and Parmesan cheese, and chop basil and chives, set aside.
  14. Fill the Tart Crusts:
  15. Spread the mascarpone cheese evenly in bottom of each tart crust.
  16. Top each tart with shredded cheese, then crumbled bacon.
  17. Arrange cauliflower and peas evenly over cheese and bacon mixture on the tarts and drizzle with some olive oil, Parmesan cheese and black pepper.
  18. Bake tarts for another 5-7 minutes in the oven.
  19. Remove tarts from the pans; cool completely on a wire rack.
  20. Garnish with fresh chopped basil and chives, serve warm.

Notes

Recipe adapted from Cooking Light, Nov 2014.

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Other Tart Recipes you might enjoy:

Savory Harvest Fall Tart

Quinoa Tart with Zucchini & Sundried Tomato Dressing

Gluten-Free Tomato Tart

Gluten-Free Spinach and Onion Tart

Summer Veggie Frittata + Time to Relax.

Summer Veggie Frittata

Summer is that time of year when we get to take some time off from our crazy busy lives, at least for a little while, to clear our heads, visit with friends and family, go to the beach, have a backyard cookout, or simply lie in a hammock and read a book or take a good, long nap.

Summer Veggie Frittata

It’s also a time when i tend to get a little lazy because it’s so hot outside. Or because I actually have some time on my hands to just, well do nothing. Or sleep in a little longer.

Summer Veggie Frittata 5

Because I’m constantly cooking as a profession, the last thing I feel like doing on vacation is well, cooking. Even though I get to stay at my parent’s house with a huge kitchen and backyard patio that actually has a grill and some room to move. And I always have all these big plans to make all this delicious food when I’m here but really just want to do – well, not much. You know – relax a little bit. 🙂

Summer Veggie Frittata 3

I decided to make something easy for breakfast today. And healthy. All in one big pan. A Summer Veggie Frittata that’s full of spinach and onions and fresh zucchini with some shredded cheese that’s lovely and light and just tasty and good all around. Yes, I threw in a tablespoon or two of cooked bacon because I just can’t help myself but if you’re a vegetarian feel free to leave it out.

Summer Veggie Frittata 4

I think I could get used to these lazy Summer vacation days. Don’t you agree?

Summer Veggie Frittata

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1 wedge

Ingredients

  • 2 tablespoons light cream or half and half
  • 1 teaspoon dill seasoning
  • kosher salt
  • freshly cracked black pepper
  • dash of red pepper flakes
  • 6 large eggs
  • 1-2 slices of cooked bacon, crumbled
  • 1 tablespoon olive oil or butter
  • 1/2 cup minced onion
  • 1 package frozen spinach, defrosted and drained well (or 2 cups fresh spinach leaves)
  • 1 cup shredded cheese (Jack, Cheddar, Mozzarella)
  • 1 small zucchini, sliced

Instructions

  1. Preheat broiler to high.
  2. Meanwhile, combine cream, eggs, salt, pepper, cooked bacon and seasonings in a mixing bowl, whisking well.
  3. Heat a medium-large ovenproof skillet over medium heat. Add oil or butter to the pan and saute onions for a few minutes until soft and translucent.
  4. Add spinach and cook for a few more minutes until heated through (or wilted if using fresh spinach).
  5. Pour the egg mixture into the pan and cook for about 5 minutes until eggs are slightly set.
  6. Sprinkle half of the cheese over the top evenly.
  7. Top the frittata with the zucchini slices over the egg and cheese mixture.
  8. Sprinkle the remaining cheese over the top and place in the oven.
  9. Broil for about 3-5 minutes until the top is lightly browned and cheese is melted.
  10. Remove from oven and cut into wedges.
  11. Serve with additional fresh veggies or a green salad.

Notes

You can also add a little extra protein by mixing in some cooked ham or sausage. Feel free to substitute the veggies by adding in summer squash, peppers, tomatoes, whatever you have on hand. Goes great with a green salad and a glass of white wine if you're in the mood!

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