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Getting Ready for Summer Desserts

Clafoutis – A Gluten Free Version

A clafoutis is the yummiest and easiest French dessert to make- a bit like a Dutch Baby, but it’s more like a custard! You can add ingredients to make it sweet for dessert or that tie in better to a breakfast or brunch.

Check out how to make it in your Cast Iron Skillet:

Ingredients

  • Coconut Oil or Butter for greasing your skillet
  • 400 g Mixed Berries (Blueberries, Strawberries, whatever you love most)

Batter:

  • 50 g Almond Flour
  • 2 Tbsp Tapioca Flour
  • 100 g Golden Caster Sugar, or the equivalent of what sweetener you want to use
  • 2 Eggs
  • 2 Egg Yolks
  • 250 mL Coconut Cream

Method:

Heat the Oven to 375 F and prepare your 10 inch cast Iron Skillet with the butter or oil – then scatter the berries into the pan.

Use a blender or food processor to mix the batter ingredients together until smooth. Pour over the berries and bake until risen and golden brown. Serve warm. Check your Claufoutis at 20 and 25 minutes, mine was in the oven for a total of 45 minutes.

Kitchen Tallow

Happy #castiron2021! <3 Kate

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Chicken Tortilla Soup

The other day, we were all struggling with a cold and needed to eat something a little more soothing for dinner. I decided to make some Chicken Tortilla Soup using my Cast Iron Dutch Oven to see how it would turn out. We were not disappointed with the results. Food cooked in our cast iron, seasoned with our Kitchen Tallow, is the best!

Chicken Tortilla Soup

Ingredients:

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 stalks of celery, sliced into 1/4″ pieces
  • 1 cup carrots, cut into smaller pieces
  • 2 pieces garlic, minced
  • 3-4 mini bell peppers, chopped
  • 1 can diced tomatoes
  • 1 can Rotel diced tomatoes
  • 2 chicken breasts
  • 4 cups of chicken stock
  • Salt and Pepper, seasoned to taste
  • 2 tsp coriander
  • 2 tsp cumin

Method:

Start by heating your Dutch Oven over Med-High heat and adding 1 Tbsp of olive oil. When ready, add onion, celery, and carrots cooking until softened and fragrant. Add garlic and bell peppers and cook for a minute until fragrant.

Add chicken stock, chicken breast, both diced tomatoes, salt, and pepper. Add cumin and coriander. Pause and smell the spices because they smell so yummy. :). You can add some different spices to your taste and liking as well.

Heat up the soup until it is boiling, then turn it down to a simmer, and put the lid on top. Simmer for 20-30 minutes until the chicken is cooked through.

Once the chicken is cooked thoroughly, shred it with forks to break it into smaller pieces. You can do this with a lot of precision if you take it out of the soup and add it back after you are done. I usually do it with the chicken still in the soup.

Enjoy your soup with some tortilla chips on top, guacamole, and sour cream!

Chicken Tortilla Soup is the perfect meal for any season and especially when you have a bit of a cold.

Check the shop to stock up on some Kitchen Tallow, on sale until the end of this month!

Until next time- keep cooking in cast iron, <3 Kate

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Skillet Salmon

To me, salmon is the best when fried in a skillet. I added a little bit of olive oil into my cast iron and put my salmon, seasoned with salt, pepper, and paprika, into the pan to cook. It is such a simple pleasure to eat a good piece of salmon with some salad and vegetables as a weeknight dinner!

How do you like salmon?

Until next week, keep cooking in cast iron! <3 Kate

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Skillet Salsa

Sometimes you just have a craving and then an idea. I haven’t made a lot of different types of salsa. Mine usually involve adding the ingredients to a food processor. This time I decided to do something a little different and make a simple skillet salsa with the things that I had on hand. The flavors come together a bit differently when you sautés the ingredients compared to having raw ingredients, but I really liked it. Find the ingredients below after my method!

Method:

Thinly slice mini bell peppers and celery, and dice some red onion and garlic to prep your veggies. Add a bit of olive oil to your skillet. I used my tiniest one- a number 3! Sautés onions, celery, and bell peppers together until fragrant and soft. Then add garlic, salt, and pepper. Once you smell the garlic cooking add a can of Rotel tomatoes with diced green chilis. Let it simmer together for a few minutes for the flavors to come together and enjoy!

We ate ours with some Skillet Baja Fish tacos and tortilla chips and it was a hit!

Ingredients:

  • 1 Tbsp olive oil
  • Half a stalk of celery, thinly sliced
  • 3 mini bell peppers, thinly sliced
  • 1/4 red onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 can Rotel tomatoes with diced green chilis

(Based on the size of my number 3 skillet, double or triple for a bigger skillet and get creative with more yummy flavors!)

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Check out our Kitchen Tallow, the perfect addition to your kitchen to season and maintain your cast iron!