Tag Archives: gluten free

Mushroom Madness

Along with our oven seared broccoli, mushrooms were on the menu.  CI, again, has the magic method for achieving flavorful, tender mushrooms.  This is our dumb-ed down version.

Slice mushrooms.

Heat one tablespoon oil in a heavy skillet on medium heat.

Add mushrooms and cook until mushrooms release moisture, approximately 5 minutes.

Turn heat to medium high and cook an additional 8 minutes, until moisture evaporates.

Add 1 tablespoon butter and cook until dark brown, an additional 8 minutes.

Salt/pepper to taste. Serve.

Since  our oven was hot from the broccoli, I threw some grape tomatoes in the oven on a non-stick pizza pan and cooked them until shriveled.

A colorful addition to our veggie trio.

~A

This post is linked to http://www.foodrenegade.com/fight-back-friday-april-27th

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Filed under Eating well, Gluten Free, Grain Free, Side Dishes

Vegan Peanut Sauce

Are you a fan of Thai food?  Peanut Sauce?  This post continues my search for easy, make-ahead Vegan food.  I started with an online recipe and expanded it to include more texture and flavors.  It was beautiful to make.  Hope you enjoy the pictures and are inspired!

Vegan Peanut Sauce with Rice Noodles

2 TB coconut oil (or other vegetable oil)

2 shallots

1/2 red and yellow pepper

5 large mushrooms

3 celery stalks

2 carrots

1 cup natural peanut butter, chunky or smooth

4 TB brown sugar

1 TB soy sauce

1/2 lime

1 cup coconut milk

1/2 to 1 cup hot water

Hot sauce to taste

Rice noodles, soaked in hot water until soft

Chop shallots.

In medium pan, on medium heat, melt coconut oil.  Saute shallots.

While shallots are cooking, dice peppers.

Add to onion

While peppers are softening in oil, chop celery

And carrots

Add both to onions and peppers

Measure peanut butter

Pour in soy sauce and brown sugar

Slice mushrooms.  When you are satisfied your vegetables are soft, in go the mushrooms.

Partially cover with lid

Cook briefly, until mushrooms are the way you like them…soft? Still some chew?

Squeeze lime to juice into peanut butter mixture

Stir together and “dump” into vegetables.  The peanut butter will melt as it heats.  Continue to stir until the vegetables are well coated.

Now for the creamy finishing touch…fold in coconut milk

Whisk gently until velvety, adding hot water as needed.

Pour over softened noodles and serve.  If you want more “heat”, add hot sauce.

For a non-vegan option, add chopped, grilled chicken

Although there are many ingredients, the prepping does not take long and you do it as you are cooking.  From first chop to mouth in less than 45 minutes.  You can’t get take-out in that time, can you?

~A

This post is part of Fresh Bites Friday @ http://www.realfoodwholehealth.com/2012/03/fresh-bites-friday-march-9-2012/

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Filed under Eating well, Gluten Free, Grain Free, Lunch, Main Dish, Vegan

Mexi Chicken Soup

Storm clouds move in and soup season begins.  We have already had INCHES of rain and October has hardly started.  Soup is certainly one of the only things that improve the rainy day doldrums.  Something warmly spicy seemed appropriate for the first soup of the season.

Mexi Chicken Soup

One medium onion

2 tablespoons bacon fat or oil

6 carrots

4 chicken breasts

7 oz can green chilis

12 oz jar roasted red peppers

1 tablespoon chili powder

4 cups fire roasted diced tomatoes

3 cups chicken broth

1 15 oz can black beans

1  15 oz can corn

Parsley flakes

Chop onion…I like to slice thinly on my mandolin and then chop.

Since I had six carrots to shred, I pulled out my Kitchen-Aid shredder…it’s way fun to use as you can see…

Heat bacon fat in dutch oven.  Add onion and saute until soft and translucent.

Stir in shredded carrots and continue to cook until carrots are tender.

Cut chicken breasts into chunks.

Chop green chilies.

Do the same for the red peppers.

If you are feeling especially thrifty, you can throw the onion and carrot peels and chicken bones into a pot with water and make some hurried broth.  Boil for about 30 minutes and drain, reserving broth.

Add the peppers and chicken to the vegetables along with the chili powder.  Stir over heat until chicken is no longer pink.

Meanwhile……..drain corn and black beans.

When you are satisfied the chicken looks done, pour in the chicken broth, tomatoes, black beans and corn. Heat until almost boiling.

Sprinkle with parsley.  Serve as is or top with sour cream and cheese for a richer soup

Salt and pepper to taste.

Warm and satisfying…..welcome, Fall!

~A

This post is part of Pennywise Platter

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Filed under Eating well, Gluten Free, Grain Free, Lunch, Main Dish

Steelhead-A Fish Story

Have you tried the fresh farm raised Steelhead at your local Fred Meyer yet???  I know this “locates” me to the Pacific Northwest, but this fish is worth a post just to motivate those who can shop for this, to do so!  Our middle son is working as a fish monger at Fred Meyer. He has been surprised how many people dismiss “farm raised” fish.  This fish is raised in a free running section of the Columbia river near the Canadian border so compares to our grass fed beef! They have been running specials on this fish at $2.99 a pound…a typical fish weighs 5-8 pounds.  The store will clean and fillet the whole fish for you.  If you love salmon, you are missing out to NOT buy this fish, especially at this price.  And, if you are like me and have a wonderful husband to BBQ it for you, then you will never need to visit your local fish restaurant again.

Method:

Cut into 2 inch wide sections along the length of the fish.

BBQ on moderate heat  on skin side first until bbq marks appear.

Flip to meat side and scrape off skin and fat.

I know this looks disgusting but you are discarding this stuff!

This fish has enough fat to stay moist if you are careful to not overcook meat side.  Flip and finish off the skin side (without the skin–you have discarded, it, remember???).

Heart healthy bliss.  We even like it for breakfast :).

~A

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Filed under Eating well, Gluten Free, Grain Free, Main Dish, Uncategorized

Grass Fed Beef~Carnita-Style

Another carnita recipe?  I know, I do seem to get fixated on certain types of food recipes (you remember my whole biscotti obsession?).  I found this recipe in a beautiful new cookbook from our library, Perfect One-Dish Dinners and thought it would be a great recipe to try my first chuck roast from my recent grass fed beef order……..yes, we bought more grass fed beef–a half of beef this time.

Grass Fed Beef~Carnita-Style
3-4 pound chuck roast; let sit at room temperature about 30 minutes.

Preheat oven to 450 degrees.

Place roast in large bowl.  Smear meat with 1 tablespoon oil; sprinkle with 1 tablespoon ground cumin and a generous amount of sea salt and coarse ground pepper.

 


Mix together:

1 small can chopped green chiles (4-5 oz)

1 1/2  tablespoons chili powder

1 teaspoon oregano

1 teaspoon ground cumin

Heat a heavy dutch oven until almost smoking.  Add meat and sear until a lovely crust forms on both sides.  Watch it but only turn once.  About 4 minutes a side.

Remove meat to plate and add 4 minced garlic cloves to pan.  Cook and stir 30 seconds.  Add chili mixture and cook another 30 seconds, stirring all the while.  Pour in 2 cups chicken broth.

Bring to a simmer and add roast and any juices that have collected on the plate.

When all is simmering nicely, mash some foil down on the meat.

Now seal your dutch oven with another large piece of foil for a “lid”.

Place in preheated oven on the middle rack and bake for 2 hours.


You will be rewarded with this:Fabulous.  Tender, perfect meat for your Mexican-style meal.

~A

 

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Filed under Eating well, Gluten Free, Grain Free, Main Dish

Salmon Cakes

One of the more difficult things about cooking is adding a new recipe to your repertoire.   If you have read my bio, you know that my repetitive cooking is a characteristic that needs challenging on a regular basis.  S. is my inspiration and this recipe is one she has encouraged me to try numerous times.  Finally, I did.  I am sorry it took me so long.  Don’t let that happen to you!  It is so EASY and GOOD for you.  Try it soon.  You won’t be disappointed.

Salmon Cakes

Beat two eggs in a large bowl.

Slice and chop into small pieces,  one small onion.  Add to egg.

Mince two garlic cloves into egg mixture.

Drain two cans of Wild Salmon (Trader Joe’s brand is great!).  Remove bones/skin, if desired.  Bones provide calcium–you won’t notice them. Mash and fold in.

Add in juice and zest of one lemon.

Stir in remaining ingredients:

3 tablespoons coconut flour

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon smoked paprika

2 tablespoons chopped parsley, if you have it 🙂

Let mixture set for about 15 minutes to let the coconut flour absorb the liquid.  (Next time I make these I might use Panko crumbs on the outside for a more breaded treatment.)

Shape into patties.

Heat coconut oil in heavy skillet until sizzling.

Brown patties, turning them over with care.

Serve.  They are wonderful as leftovers, too.

~A

This post is linked to Tempt My Tummy Tuesday.

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Filed under Gluten Free, Grain Free, Lunch, Main Dish

Simply Scrumptious Homemade Hummus

As promised, here is the recipe for the hummus to accompany your homemade pita.  I was introduced to the recipe in Cook’s Illustrated, May/June 2008.  I have, of course, simplified it a bit and changed it up in numerous ways.  Today, for you, I will stick to the original as much as possible. As with the pita, the price of prepared hummus seems outlandish.  If you prepare your chickpeas (or garbanzos–different name of same bean) in your crock pot, you save a bundle.  Certainly not the most inexpensive meal you could prepare, homemade pita and hummus is one of the most satisfying and tasty meals you could offer your family at a fraction of the cost of prepared food.

Simply Scrumptious Homemade Hummus


1 cup dried chickpeas or garbanzos

The night before, rinse beans and place in crock pot.  Cover with cold water, at least two inches above beans, and turn to low.  Cook overnight.

Just before making the hummus:

Drain chickpeas, reserving liquid.

In a small measuring cup,  mix together:

6 tablespoons lemon or lime juice

1/2 cup reserved cooking liquid

The next step involves your tahini–I have found this to be the most challenging part of the recipe.  Tahini is HARD to stir without making a mess; what has helped is warming the can first by placing it in a pan of hot water about half way up the can.  This warms the pasty part so it will mix into the oily part :).

3/4 cup tahini, the brand pictured is the Cook’s Illustrated preferred brand—we love it!

4 tablespoons extra-virgin olive oil

Whisk together until smooth.

Place in food processor:

Drained chickpeas

2 small garlic cloves, pressed through garlic press


1 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon cayenne (or to taste)


Process until smooth.

Scrape bowl.

With machine running, add through the feed tube, the lemon juice/water mixture in a steady stream.

Scrape bowl, again and process for 1 minute.

With machine running, add the oil-tahini mixture as the water mixture.

Process thoroughly, until smooth and creamy.

If desired, process in:

Small bunch of cilantro


You will be amazed at the wonderful texture and taste of this hummus–shames any you can buy at the market!

Warm pita and hummus, simply scrumptious.

~A

This post is linked to Tempt my Tummy Tuesdays.



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Filed under Eating well, Gluten Free, Grain Free, Lunch, Main Dish, Vegan