Quinoa with Vegetables. Admittedly, this sounds a little bit boring. But please, give it a chance! This side dish packs a punch, with colors, flavors and nutrition. Quinoa contains all 8 amino acids (a complete protein) as well as being plain high in protein. Add some colorful vegetables, and you've got side dish to be reckoned with! A couple weeks ago, I made plans to make dinner with a good friend, who admittedly used to be quite picky. Somehow, during his time in grad school, he has managed to exchange the Spaghettio's for real food. While this very much excites me, I'm still in a state of disbelief. Our trip to the grocery store was the first step in my acceptance of my friend's new pallette. "Will you eat quinoa?" "Yes Anne, and you don't have to ask me that anymore. I pretty much eat anything." Alright... We ended up sauteeing a bunch of lovely vegetables and tossing them with our quinoa and a near perfect mango. This was accompanied by some jerk-seasoned grilled chicken and a simple but lovely salad. A perfect summer supper in my book. I made the quinoa again the following week, but was forced to omit the mango due to a shortage at the store. My sister and I made up for it by adding a little tamari ginger dressing and a squeeze of orance. Frankly, one could add pretty much any veggie desired, so feel free to take liberties!
Quinoa with Veggies and Mango
Ingredients
3 cups cooked quinoa (1 cup dry)
Handful of snow peas
1/2 smallish red onion, thinly sliced
1 red pepper, cut into short strips
2 carrots, cut into thin pieces
1 mango, coarsly diced
1/4 cup San-J gluten free Tamari Ginger dressing
Juice of 1/2 an orange, or a whole lemon or lime
Directions
Begin by preparing your quinoa per the package instructions. (some need to be rinsed prior to cooking) while it is simmering away on the stove top, sautee your veggies. The carrots will take the longest to cook, so start by adding them to a large pan with a splash of olive oil and cook over medium heat. After about five minutes, go ahead and add the other vegetables, cooking until they are still just a little bit crunchy. Then, add the quinoa and mango to the pan and gently fold it into the vegetables. When everything is well incorporated, drizzle the dressing and juice over the mixture and stir to coat. Your quinoa is ready to serve! You can serve your protein on top of it, or use it as side. Either way, it's a scene stealer.
Serves 4-6
Monday, June 6, 2011
Monday, May 9, 2011
Mmmmm Pasta!
Just the other day, I was decided I wanted to shake up my veggie routine. While I love asparagus and broccoli, anything can get boring if indulged in too often. That's when I remembered the sauteed spinach that I made several times last summer. It's on the naughtier side of vegetable dishes, but it's oh-so-good! Just making the spinach calls for bacon, plum tomatoes, red onion, balsamic vinegar, s&p, and of course spinach. At dad's request, I was going to make this to accompany some fish last night, but then decided I was craving pasta. While trying to decide how to prepare the pasta (we didn't have any marinara on hand), I had the genius idea to combine my sauteed spinach AND the pasta! Voila! A tasty dinner that my dad loved. He said it helped that he didn't have to lift a finger. (You could probably add some grilled chicken breast for extra protein.)
Sauteed Spinach and Bacon Penne
8 oz. package gluten-free penne (or preferred pasta)
8 strips bacon (I use the 30% less fat variety)
9 oz. bag spinach
1 pint grape tomatoes, halved
1/2 medium red onion, sliced in rounds, then in half
shredded Parmesan cheese
balsamic vinegar
olive oil
salt and pepper
Directions
Begin by frying the bacon in a large skillet over low-medium heat. When it's good and crispy, remove it from the pan and transfer to paper towel-covered plate. Pour most of the bacon fat into another container, then add the onions and tomatoes to the pan and sautee in the remainder of the bacon fat. While the onions and tomatoes are cooking, you can heat water for the pasta. When the water is hot, cook the pasta according to instructions. Then, go ahead and chop the bacon. When the onions are carmelized, start adding a handful of spinach to the pan at a time, slowly mixing it with the onions and tomatoes. Add additional bacon fat as needed to coat the spinach. As the spinach wilts, more of it will fit in the pan. Once it is all wilted, remove it from the heat. When the pasta is done, drain it and transfer to a large bowl. Toss it with a little olive oil to coat, then add the vegetables and the bacon, tossing to mix. Add a few dashes of balsamic vinegar, salt and pepper to taste and give the whole thing a final toss. Lastly, plate and top with a little shredded Parmesan.
Serves 4
*Not in the mood for pasta? Simply subtract the penne and Parmesan from the recipe, and you're good to go.
Sorry, no photo. Dad and I scarfed this down before I thought to grab the camera!
Sauteed Spinach and Bacon Penne
8 oz. package gluten-free penne (or preferred pasta)
8 strips bacon (I use the 30% less fat variety)
9 oz. bag spinach
1 pint grape tomatoes, halved
1/2 medium red onion, sliced in rounds, then in half
shredded Parmesan cheese
balsamic vinegar
olive oil
salt and pepper
Directions
Begin by frying the bacon in a large skillet over low-medium heat. When it's good and crispy, remove it from the pan and transfer to paper towel-covered plate. Pour most of the bacon fat into another container, then add the onions and tomatoes to the pan and sautee in the remainder of the bacon fat. While the onions and tomatoes are cooking, you can heat water for the pasta. When the water is hot, cook the pasta according to instructions. Then, go ahead and chop the bacon. When the onions are carmelized, start adding a handful of spinach to the pan at a time, slowly mixing it with the onions and tomatoes. Add additional bacon fat as needed to coat the spinach. As the spinach wilts, more of it will fit in the pan. Once it is all wilted, remove it from the heat. When the pasta is done, drain it and transfer to a large bowl. Toss it with a little olive oil to coat, then add the vegetables and the bacon, tossing to mix. Add a few dashes of balsamic vinegar, salt and pepper to taste and give the whole thing a final toss. Lastly, plate and top with a little shredded Parmesan.
Serves 4
*Not in the mood for pasta? Simply subtract the penne and Parmesan from the recipe, and you're good to go.
Sorry, no photo. Dad and I scarfed this down before I thought to grab the camera!
Wednesday, April 13, 2011
Taxes and Toast
Alright. I admit it. It is only mid-April and I've already botched my New Year's Resolution. All I have to offer for my excuse is one word: TAXES. Somehow, I got myself into a job that mostly revolves around them. I don't want to talk too much about work, but I will summarize by saying that nine months of my year are spent planning for tax season, and the other three are spent actually dealing with and doing taxes. So, I'm hoping you can accept this and we can move forward in our culinary relationship! So, while I haven't been writing, I certainly have been eating. That being said, today's post is dedicated to the most fabulous French TOAST my mom and I whipped up during a girls' weekend about a month ago. This endeavor was jointly inspired by my finding some awesome gluten-free bread AND the amazing sauteed pears my mom's been cooking up lately. Additionally, a 'bacon challenge' deserves some of the credit... The maple mixes with the smoky-salty flavor of the bacon to make the dreamiest combo. Start off by making some gluten-free French toast, however you like to do it. I just make it how I always have, but substitute some of the awesome bread from Be Well Bakery at Downtown Grocery. Next, proceed to making the pears! The recipe is for one serving, so simply multiply the ingredients by number of people eating! (You may find yourself making this just to nosh on alone. It's that tasty.)
French Toast with Sauteed Pears and Maple Whipped Cream
*Start with French toast your way, then top with the following*
Ingredients (per person)
1 pear, sliced thin
1 pat of butter
1 teaspoon brown sugar
1 tablespoon dried chopped dates
1 tablespoon chopped walnuts or pecans
1 strip bacon, cooked and chopped
whipped cream (one pint)
maple syrup (2-3 tablespoons)
Directions
Begin by heating the butter and pear(s) in a pan over medium-low heat on the stove top. Cook for about 7 minutes, until pears are mostly softened, then add the brown sugar, dates and nuts. Cook for about 2 more minutes, until pears are cooked through, and the other ingredients have formed a 'sauce.' Plate the French toast, then top with the pears and chopped bacon. (You don't want the bacon to get soggy, that's why you don't want to add it sooner.)
Next, whip up the whipped cream, substituting maple syrup in place of sugar for sweetness. Then, put a dollop on top of the French toast and pears! (If you want to go lighter, this is the optional part. But it is seriously SO good. Do it. Even if it's just once.)
French Toast with Sauteed Pears and Maple Whipped Cream
*Start with French toast your way, then top with the following*
Ingredients (per person)
1 pear, sliced thin
1 pat of butter
1 teaspoon brown sugar
1 tablespoon dried chopped dates
1 tablespoon chopped walnuts or pecans
1 strip bacon, cooked and chopped
whipped cream (one pint)
maple syrup (2-3 tablespoons)
Directions
Begin by heating the butter and pear(s) in a pan over medium-low heat on the stove top. Cook for about 7 minutes, until pears are mostly softened, then add the brown sugar, dates and nuts. Cook for about 2 more minutes, until pears are cooked through, and the other ingredients have formed a 'sauce.' Plate the French toast, then top with the pears and chopped bacon. (You don't want the bacon to get soggy, that's why you don't want to add it sooner.)
Next, whip up the whipped cream, substituting maple syrup in place of sugar for sweetness. Then, put a dollop on top of the French toast and pears! (If you want to go lighter, this is the optional part. But it is seriously SO good. Do it. Even if it's just once.)
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| Fabulous French toast with sauteed pears and maple whipped cream |
Sunday, February 27, 2011
Fish Tacos
I can tell you difinitively the first time I heard of fish tacos: on a trip to San Diego for my uncle's wedding when I was a sophmore in high school. My great uncle David was on a quest for fish tacos, and I remember being incredulous that such a thing even existed. It just didn't sound right! However, this was before I had ever been to Mexico or really experienced latin culture or cuisine. I didn't try the mysterious fish taco on that trip, and every time I saw it on a menu I shied away. Then, a few summers ago, my mom prepared some fish tacos and I tried them for the first time. To my surprise, I enjoyed them, but I DID think I could make some subtle improvements. My homemade mango salsa is just the ticket! The ground chipotle seasoning also adds a smokey flavor as well as some spice. I'm sure there are fish tacos out there that are made with battered and deep fried fillets, but this recipe is made with non-battered pan-fried fish, making it a healthy as well as g-free meal. I like to serve it with an avocado salad (like guacamole, but instead of mashing the avocado, cube it instead), and some refried black beans. Ole!
Tacos de Pescado
1 lb white fish fillets, I use lake perch (thanks Dad!)
2 cups shredded red cabbage
1 ripe mango, diced
1 large red or orange bell pepper, diced
1 small red onion, diced
1 jalepeno, minced
juice of 1 lime
1-2 tbsp cilantro, chopped
low fat sour cream
corn tortillas
seasoning for fish: salt & pepper, chipotle seasoning
I like to prepare the salsa a day ahead or the morning of to let the flavors meld a bit. Simply combine the mango, bell pepper, onion, jalepeno, cilantro and lime juice and store it in the fridge overnight. Before cooking the fish, I gently sautee the cabbage in a little olive oil until it becomes slightly tender. To prepare the fish, season to taste and pan fry in olive oil over medium heat. When the fish is cooked, use a spatula to flake it into smaller pieces. Warm the corn tortillas and fill them with small amounts of cabbage, fish, salsa and sour cream. This is a fresh, light meal that evokes tropical climes. It's a perfect summer dish, or a great break from the winter doldrums!
Serves 4.
Tacos de Pescado
1 lb white fish fillets, I use lake perch (thanks Dad!)
2 cups shredded red cabbage
1 ripe mango, diced
1 large red or orange bell pepper, diced
1 small red onion, diced
1 jalepeno, minced
juice of 1 lime
1-2 tbsp cilantro, chopped
low fat sour cream
corn tortillas
seasoning for fish: salt & pepper, chipotle seasoning
I like to prepare the salsa a day ahead or the morning of to let the flavors meld a bit. Simply combine the mango, bell pepper, onion, jalepeno, cilantro and lime juice and store it in the fridge overnight. Before cooking the fish, I gently sautee the cabbage in a little olive oil until it becomes slightly tender. To prepare the fish, season to taste and pan fry in olive oil over medium heat. When the fish is cooked, use a spatula to flake it into smaller pieces. Warm the corn tortillas and fill them with small amounts of cabbage, fish, salsa and sour cream. This is a fresh, light meal that evokes tropical climes. It's a perfect summer dish, or a great break from the winter doldrums!
Serves 4.
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| A fish taco with avocado salad and delicious refried black beans. |
Monday, February 21, 2011
Soup (#2)
Today's post is one I've been saving for awhile. Over the summer, I decided to turn a carton of tomato & roasted red pepper soup into a seriously souped-up and delicious main dish. This straight forward meal is inspired by flavors I've experienced in soups of Mexico, and it's not only tasty but also nutritionally balanced. The tomato & roasted red pepper soup that I got from my grocery store's natural food section was gluten free, but you'll have to check the label before you buy (like any of your other ingredients). Hint: Trader Joe's low sodium version of this soup IS g-free. The thing that makes this soup simple is that other than a few fresh ingredients, you mostly just have to open cans! (But shhhhh, you can still tell your guests it's gourmet)
Anita's Latin Chicken Soup
1 quart carton tomato & roasted red pepper soup
1 quart carton (g-free) chicken broth
2 cooked chicken breasts, pulled into small pieces
2 cups (roughly) cooked brown rice
1 14.5 oz can black beans, drained
1 14.5 oz can diced fire roasted tomatoes
4 large carrots, peeled and chopped
1 zucchini, sliced into half circles
1/4 cup cilantro, chopped
hot sauce, salt and pepper to taste
lime wedges
chopped avocado
Add carrots and a little olive oil to large stock pot. Sautee on stove top over medium heat 5-10 minutes until they begin to soften. Next, open all cartons and cans and add to stock pot, bringing to a simmer. Then, add zucchini and rice, continuing to simmer until zucchini is cooked. Season with hot sauce, salt and pepper. Add cilantro right before serving. Top with some chopped avocado and serve with lime wedges and toasted corn tortillas.
Serves 4 as a main course, 8 as a starter, plus leftovers.
Anita's Latin Chicken Soup
1 quart carton tomato & roasted red pepper soup
1 quart carton (g-free) chicken broth
2 cooked chicken breasts, pulled into small pieces
2 cups (roughly) cooked brown rice
1 14.5 oz can black beans, drained
1 14.5 oz can diced fire roasted tomatoes
4 large carrots, peeled and chopped
1 zucchini, sliced into half circles
1/4 cup cilantro, chopped
hot sauce, salt and pepper to taste
lime wedges
chopped avocado
Add carrots and a little olive oil to large stock pot. Sautee on stove top over medium heat 5-10 minutes until they begin to soften. Next, open all cartons and cans and add to stock pot, bringing to a simmer. Then, add zucchini and rice, continuing to simmer until zucchini is cooked. Season with hot sauce, salt and pepper. Add cilantro right before serving. Top with some chopped avocado and serve with lime wedges and toasted corn tortillas.
Serves 4 as a main course, 8 as a starter, plus leftovers.
Thursday, January 13, 2011
Brussels Sprouts Etc.
I don't like to brag. And I certainly don't consider myself a boastful person. I turn up my nose at people who think they are all that and a bag of chips. But, I can't help but say that my dad and I made an AMAZING out-of-this-world dinner last night. To say anything less would be straying from the truth. It all started with the brussels sprouts. You could say that I have a bit of an obsession. There was honestly a time when my mother said: "Anne, I don't want to hear another word about brussels sprouts!" It started last fall when I tried them for the first time. I prepared them simply, halving them and sauteeing them in a moderate amount of butter and seasoning them with salt and pepper. Then, a time or two later, they wound up being sprinkled with a bit of left over shredded parmesan cheese. Yum! Then I saw them featured in a magazine with all sorts of other stuff in the pan, which led me to make them with carmelized onions, toasted pecans, dried cranberries AND parmesan cheese. Holy cow! Every way I made them, I loved them more. If you've never had the pleasure of eating a brussels sprout, I would describe them as a cross between cabbage and broccoli, both in flavor and appearance. And wouldn't you know, they are all cruciferous vegetables, so I'm not off my rocker in that assesment! Last night, I was somehow inspired to make the best sprouts I've ever dished up: with bacon, toasted walnuts and shredded parmesan. Talk about a flavor explosion. And this was just one third of the meal. The rest of the plate was occupied by a perfectly grilled (venison) steak and expertly seasoned oven fries. A meal fit for a queen, if you ask me. Especially when followed with a slice of decadent flourless chocolate cake! (Can that be our secret?) I refused to count yesterday's calories. There is no way I would undermine food bliss with that kind of regret.
Brussels Sprouts a la Anne
Ingredients
1 lb. brussels sprouts, rinsed and halved
3 strips of bacon, chopped into small pieces
1/2 cup walnuts, coarsely chopped
1/4 cup shredded parmesan cheese
salt and pepper to taste
Directions
Begin by frying the bacon in a large pan or skillet. When it is done to moderate crispness, remove it from the pan and set aside. Dispose of most of the bacon grease, leaving a thin coating in the pan. Then, add the sprouts to the pan, flat side down and cook over medium heat, rearranging regulary with a spatula to prevent burning. When the sprouts are golden brown, add the walnuts to the pan and cook for an additional minute or two, allowing them to become toasted. Turn off the heat and add the bacon back to the pan, stirring the mixture so that the bacon and nuts are evenly dispersed. Add salt and pepper to taste. Plate the sprouts and top with the parmesan cheese. Serves 2-4, depending on the level of sprout obsession!
Brussels Sprouts a la Anne
Ingredients
1 lb. brussels sprouts, rinsed and halved
3 strips of bacon, chopped into small pieces
1/2 cup walnuts, coarsely chopped
1/4 cup shredded parmesan cheese
salt and pepper to taste
Directions
Begin by frying the bacon in a large pan or skillet. When it is done to moderate crispness, remove it from the pan and set aside. Dispose of most of the bacon grease, leaving a thin coating in the pan. Then, add the sprouts to the pan, flat side down and cook over medium heat, rearranging regulary with a spatula to prevent burning. When the sprouts are golden brown, add the walnuts to the pan and cook for an additional minute or two, allowing them to become toasted. Turn off the heat and add the bacon back to the pan, stirring the mixture so that the bacon and nuts are evenly dispersed. Add salt and pepper to taste. Plate the sprouts and top with the parmesan cheese. Serves 2-4, depending on the level of sprout obsession!
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| Succulent Sprouts, flanked by steak and oven fries |
Monday, January 3, 2011
Happy New Year! (Lasagna)
It's the beginning of the new year, which means it's time for resolutions. I for one have resolved to do more than one blog post per month. It's just not fair to regular readers. I had every intention of squeezing in a second December post but, alas, the craziness of the holiday season got the better of me. So, I will save that post for another day.
While driving home from a family holiday celebration with my sister yesterday, I was overcome with a craving for lasagna. Since my Celiac diagnosis, I've had one special friend prepare a gluten free version of her legendary lasagna, so I wanted to give it a try myself. Believe it or not, lasagna is something I've never made before, g-free or otherwise, so I decided to take a shot at it while my motivation was strong. After getting back in town, I dropped off my sister then headed right to the grocery store. After getting home, I immediately put a pot of water on the stove in preparation for my noodles. About an hour later, I took a lovely, bubbling, golden brown lasagna out of the oven. I ate two servings, no sweat. (I DID keep driving through lunch...) You may find that without gluten, your lasagna noodles break into pieces after having been cooked, so handle them with as much care as possible. If they break, just piece them together in the baking dish, it will still taste wonderful. :)
Ingredients
1 (8 oz.) package gluten free lasagna noodles
1 (1 lb. 10 oz.) jar your favorite pasta sauce
1 lb. ground chuck
8 oz. sliced fresh mushrooms
8-9 oz. bag of fresh spinach
15 oz part skim ricotta
1/2 cup sliced fresh basil
8 oz shredded mozzarella
Bring a large pot of water to a boil and begin by cooking the lasagna noodles according to package instructions. (Probably 6-8 minutes) Meanwhile, sautee mushrooms in a little butter over low-medium heat until golden brown, then add the spinach, continuing to cook until just wilted. Transfer to a bowl and set aside. Next, add beef to pan, cooking over medium heat until browned, then add pasta sauce and cook until heated through. When the noodles are cooked and drained, place one layer of noodles in the bottom of a 13 x 9 glass baking dish. Next, layer on the mushrooms and spinach followed by half the sauce and meat mixture. Then drop on the ricotta a spoonful at a time, covering the sauce layer evenly. Then comes the second layer of noodles, the sliced basil, and the remainder of the sauce and meat mixture. It's all topped off by the shredded mozzarella. Place in the oven and bake at 350 for about 40 minutes. If the cheese begins to brown too soon, cover the lasagna with aluminum foil. Let cool 5-10 minutes prior to serving. Serves 8-10.
While driving home from a family holiday celebration with my sister yesterday, I was overcome with a craving for lasagna. Since my Celiac diagnosis, I've had one special friend prepare a gluten free version of her legendary lasagna, so I wanted to give it a try myself. Believe it or not, lasagna is something I've never made before, g-free or otherwise, so I decided to take a shot at it while my motivation was strong. After getting back in town, I dropped off my sister then headed right to the grocery store. After getting home, I immediately put a pot of water on the stove in preparation for my noodles. About an hour later, I took a lovely, bubbling, golden brown lasagna out of the oven. I ate two servings, no sweat. (I DID keep driving through lunch...) You may find that without gluten, your lasagna noodles break into pieces after having been cooked, so handle them with as much care as possible. If they break, just piece them together in the baking dish, it will still taste wonderful. :)
Ingredients
1 (8 oz.) package gluten free lasagna noodles
1 (1 lb. 10 oz.) jar your favorite pasta sauce
1 lb. ground chuck
8 oz. sliced fresh mushrooms
8-9 oz. bag of fresh spinach
15 oz part skim ricotta
1/2 cup sliced fresh basil
8 oz shredded mozzarella
Bring a large pot of water to a boil and begin by cooking the lasagna noodles according to package instructions. (Probably 6-8 minutes) Meanwhile, sautee mushrooms in a little butter over low-medium heat until golden brown, then add the spinach, continuing to cook until just wilted. Transfer to a bowl and set aside. Next, add beef to pan, cooking over medium heat until browned, then add pasta sauce and cook until heated through. When the noodles are cooked and drained, place one layer of noodles in the bottom of a 13 x 9 glass baking dish. Next, layer on the mushrooms and spinach followed by half the sauce and meat mixture. Then drop on the ricotta a spoonful at a time, covering the sauce layer evenly. Then comes the second layer of noodles, the sliced basil, and the remainder of the sauce and meat mixture. It's all topped off by the shredded mozzarella. Place in the oven and bake at 350 for about 40 minutes. If the cheese begins to brown too soon, cover the lasagna with aluminum foil. Let cool 5-10 minutes prior to serving. Serves 8-10.
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