It seems that more and more people have an intolerance or allergy to gluten these days. I wanted to create a dish that was gluten free but full of flavor. I also wanted it to be versatile enough for a vegetarian, but heartier for the ones who like a little meat with their potatoes...I mean risotto.
2 boxes Lundberg Parmesan Risotto
16 ounces of peas
Diced baby portabello mushrooms, amount depends on you
4 ounces of diced tofu
cooked to your preference and sliced 1/2 inch strips, optional
Cook the Risotto as directed on the package
Preheat oven on broil
Steam the peas
Place steaks in the oven until their are done to your likeness
Combine peas and tofu with the risotto
Place 1 cup of risotto on plate
Topped with steak (if you included this)
Finally, add mushrooms to the top
I am not really sure where this post falls...it is a recipe but it is also a healthy tip. So I am going to list the recipe here and if you want to read more, click here
15 ounces of corn
15 ounces of black beans-I use low sodium or no salt added black beans
1 large green pepper
1 large red pepper
-Drain and rinse the black beans. Place in a bowl of hot water for about 3-5 minutes to soften up.
-Drain and rinse the corn (If you are using ears of corn cook it as you normally would and then cut the kernels off) and place in a medium size bowl.
-Slice and dice the peppers and place in the bowl with the corn.
-Drain the black beans and place in the bowl with the other vegetables
-Mix together and add to everything :)
To store these veggies, I cover the bowl and place in the refrigerator. It is good for about a week, but mine usually doesn't last that long.
I had scallops while out to eat awhile back and it hit me that I had never cooked them. I figured that it couldn't be that hard, so I thought I would give it a whirl for dinner one night for my husband and I while the kids were at grandma and grandpa's.
Because life gets in the way of my blogging, I hope I remembered this recipe right because I have a terrible habit of not writing things down while I "create".
I had to head to "the big city" (aka Grand Rapids) to get fresh scallops so you may want to check your local grocery store to see if they carry scallops before deciding on this for dinner. For some this may be hard to imagine that they wouldn't carry scallops, but in smaller towns the local grocer may not stock them because they aren't in demand like they are in larger cities.
A couple of notes about pan-searing scallops. 1-make sure you rinse and dry your scallops before searing them, 2-make sure the pan is good and hot, 3-do not put more than about 1 pound in the pan at a time because they will not sear well if "crowded", 4-if you need to do more than about a pound just wipe down the pan after the first batch, add more butter and put in the second batch of scallops. I know these notes may make it seem like searing scallops is hard, but they really are not that hard.
1 box Delallo Gnocchi
1 pound (approx) fresh sea scallops
4 cups asparagus, chopped
1 jar Delallo Roasted Pepper Bruschetta
4 Tablespoons of Brummel and Brown
2 cloves pressed garlic
-In a large sauce pan, bring 4 quarts of water to boil. Place the gnocchi and asparagus into the boiling water and cook for about 4 minutes, or until the gnocchi float to the surface of the water. Drain water and set aside.
-In a medium pot place 2 Tablespoons of butter and jar of pepper bruschetta and heat on low until warm, then remove from heat
-Heat garlic and 2 Tablespoons of butter in a sautee or frying pan on medium heat
-Place scallops in the pan to sear for about 1-2 minutes per side or until there is a golden brown "crust" on the seared side.
Place Gnocchi and asparagus on a plate
Place Bruschetta on top of the gnocchi and asparagus
Finally top with about 4 Scallops
One last thing, this recipe only makes enough for about 2 or 3 people.
Sometimes I think my kids just want to see what I can't come up with for dinner. The other night my youngest says to me, "mom, I would like macaroni and cheese for dinner. But with beans in it". My first thought was great simple, quick easy. But then I thought I will not use this as an excuse not to cook, even though I was tired from travelling the day before and had lot of work to catch up on. So I took a hint from the TV show "The Chew" who used wonton wrappers for an easy pasta dish one time and came up with this crazy, but really good recipe!
1 package of won ton wrappers
1 pound of fresh green beans
1 pound whole carrots
1 package of Philadelphia Cooking Creme, Original
8 ounces of Mac and cheese blend shredded cheese
cup of water
-Boil the beans and carrots
-Place the beans and carrots into a blender or food processor and blend until smooth
-Preheat your oven to 350 degrees
-Grease your 9x13 pan
-Place one won ton wrapper on a cutting board
-Spoon 1/2 tablespoon of the veggie puree onto the wrapper
-Dip your finger in the bowl of water and smooth around the edges of the won ton wrapper
-Fold the won ton wrapper to make a triangle, press the watered edges together to seal
-Tuck the corners under to make an almost rectangle shape (those of you who are dutch and make pig in the blankets...think that type of shape) then place in your greased pan.
-Repeat the process until the veggie puree is gone OR you pan has one completed layer.
-In a mixing bowl combine the Philadelphia Cooking Creme and shredded cheese. If you have left over veggie puree you can add it into the cheese.
-Spread the cheeses over the veggie filled won ton wrappers
-Cover with tin foil and place in the oven for 20 minutes
-Remove tin foil and bake uncovered for another 10-15 minutes, or until bubbly.
Let me know what your family thinks of this veggie mac and cheese!
1-2 pounds chicken breast, pounded to uniform thickness
1-2 pounds whole carrots, washed and not peeledFrieda's Tomato Pesto
Parmesan cheeseMcCormick Perfect Pinch Mediterranean Herb Seasoning
1 Tablespoon butter
1/4 cup Wholesome Sweeteners Organic Blue Agave
-Preheat your oven to broil (or try this grilled in the summer)
-Drizzle a little olive oil on the chicken breasts
-Sprinkle on the Mediterranean seasoning to your liking and let sit until the oven has preheated
-Place in pan to bake for about 6-7 minutes per side (depending on the thickness for the chicken) or an internal temperature of 165 degrees.
-Spoon on the tomato pesto and cheese, then place in the oven for another 1-2 minutes.
-Fill a large pot with water and heat to a boil
-Add carrots to the boiling water for about 8-10 minutes, depending on the size
-Drain the water from the pot and return to the stove
-Add Agave and butter and mix well
I am trying to cook and eat more fish. It seems that I am in the minority in my house in this area, and gender as well :) My boys decided they wanted perch for dinner on Christmas Eve, but I am not a fan so I decided on Ahi Tuna steaks for the adults.
I have both of the fish that I used in our meal and it served our family of 4 just perfectly. This recipe is easily adjusted depending on the amount of people you have you have to feed and/or the fish you prefer.
1 package thawed Orca Bay Ocean Perch
1 package thawed Orca Bay Ahi Tuna
1, 10 ounces package of spinach
1, 1 pound package of Lundberg Wild Blend RiceChar Crust Ginger Teriyaki
Olive OilFresh Gourmet Crispy Onions-Garlic Pepper
+Place olive oil in a shallow dish large enough to hold your fish
+Add you desired amount of the dry rub. I used less of the rub on the perch, because I was not sure how the rub tasted and I wanted to err on the side of caution when it came to my boys and the spices on their fish. Flip after about 30 minutes, for a total marinating time of 1 hour.
+Preheat the oven on broil
+While the fish is in the rub, start the rice and cook per the directions on the back of the package (total time is about 50 minutes).
+Place your fish in a baking pan and place in the oven for about 6 minutes on each side.
+While fish is in the oven wash and pat dry your spinach
+Place about 2 ounces of spinach on each plate
+Place about 1/3-1/2 cup of rice on top of the spinach
+Top the rice with the fish of your choice
+Sprinkle with a bit of the crispy onions and Parmesan cheese
This salad celebrates the great 2012 Outback bowl!! Because of the nail biting action game I was unable to concentrate on what I was going to make for dinner and needed something quick using what was in my house :) So we have red raspberries for Georgia and Spinach and feta for the green and white of Michigan State.
chicken breast, cooked and diced-I used a Rotisserie chicken
balsamic vinaigrette dressing-I made my own and the recipe is at the end of the directions
-Place spinach in a bowl
-Add feta cheese
-Pour on your dressing
Balsamic Dressing (this made about 2 servings):
1/4 cup olive oil
3 Tablespoons Balsamic Vinegar
Dash of salt and pepper
-Place all ingredients in a measuring cup and whisk together.
I really hope you enjoyed this recipe, no matter if your team won or your team lost!!
PS. It took longer to type this post than to make this salad, dressing and all, so healthy is fast and easy!!
I often find my greatest inspiration for dinner comes when I am not really thinking about it, and that was the case with this recipe. I had a brisket that I wanted to use up, and I had looked up a few recipes, but nothing really struck me as “the” recipe. So, I put my brisket in the crock pot and just decided to wing it and came up with this yummy dinner!! Side Note: If you don’t have a CrockPot, you need one!
This one seems more labor intensive, but it is really quite easy. To help in the timing of everything I have included a timeline below:
8-10 Hours before serving: Place beef brisket in the CrockPot
1 Hour before serving: Add the carrots and mushrooms
30 Minutes before serving: Start the Polenta
10-15 minutes before serving: Start the vegetable sauce
1, 4-5 pound beef brisket, thawed
30 ounces of beef stock
½ cup white wine
Onions, diced, to your liking
Salt and Pepper to your liking
Mushroom-I used a mixture of Shitake, Portabella and Morel
1 pound Carrots, sliced
4 cups Milk-I used 1% milk
2 cups Cornmeal-I used Bob's Red Mill Cornmeal
¼ cup of Butter/Margarine-I use Brummel and Brown
8-10 ounces quartered Tomatoes-I used grape tomatoes and yellow tomatoes
4-6 ounces of Spinach
1 medium Zucchini, diced to your liking.
Xanthan gum/cornstarch/flour-Something to use as a thickening agent for the vegetable sauce. I use Xanthan Gum.
2 cups brisket broth, taken right from the CrockPot
Garlic-to your liking
-Place your brisket in the Crock Pot on low
-Pour in wine and beef stock, enough to cover all or most of the brisket
-Add salt, pepper, and onions to your liking
-1 hour before serving add carrots and mushrooms
-Place milk and butter in a pot, heat until just before a boil
-Add in the cornmeal, cover and reduce to low heat, stirring occasionally
-After about 5 minutes turn off the heat, keep covered and stir occasionally
-The Polenta will thicken to the consistency of Mashed Potatoes. If you find they are a bit “runny” add a little more cornmeal. If it is a bit “stiff” add a little more milk
Vegetable Sauce Directions:
-Place tomatoes and 1 cup of brisket liquid into a pot
-Heat on medium heat until the tomatoes start to soften
-Add zucchini and remaining liquid to the pot until the zucchini starts to soften
-Add the spinach and garlic and continue to cook.
-Gradually add your thickening agent to the mixture until you get the consistency you desire.
I layer this dish starting with the polenta then the brisket, followed by the veggie sauce, and topping it off with the goat cheese crumbles. But you can layer it however you would like.
Sometimes, I am in the mood for a grilled cheese sandwich, especially when it is paired with tomato soup. However, those times don't necessarily happen as often as my boys want grilled cheese sandwiches, especially now that they are on break from school. The other night, was one of those nights in our house! So I had to figured out a way to have my grilled cheese "grow up" and become a sandwich worthy of dinnertime, while still appeasing their "need" for grilled cheese.
I use Kretchmar deli cheese and meats because their meats do not have fillers, no MSG and are gluten free. They are a bit on the pricey side, but my local store has at least one type on sale each week, so I wait to buy them until they are on sale.
I also use real mayo. This may not seem like the healthiest option at first glance. However, if you look at the ingredients of real mayo vs low fat mayo, you will notice a difference (I used the Hellmann's website for my ingredient information). Real mayo uses 3 ingredients; eggs, oil and vinegar. This list of ingredients in low fat mayo the list is a lot longer including; water, modified corn starch, high fructose corn syrup, salt, calcium disodium edta, phosphoric acid and more. Because of this I tend to stay away from the low fat versions and stick to the original.
Bread-I use Aunt Millie's Multi-Grain BreadBrummel and Brown
-or the margarine/butter your families normally use.Kretschmar Deli Cheese
- I used 1 sliced Colby Jack and 1 slice Pepper JackKretchmar Deli Meat
- I used 2 slices of Turkey off the Bone
Guacamole-I use Wholly Guacamole
Zucchini sliced lengthwise to the thickness you desire.
Frying pan or Panini pan
-Spray your frying pan (I use a Panini pan) with a non-stick spray.
-Heat your pan on medium
-Place zucchini in the pan to grill, flip after 1-2 minutes, then set aside
-Butter your bread and place both slices in the pan.
-Place the cheese and turkey on the bread in the pan, leaving them open faced
-Mix guacamole and mayo in a bowl, making enough the amount desired
-Remove sandwich from the pan and place on a plate
-Spread Guacamole Mayo on one half of the sandwich
-Place zucchini on top of the Guacamole Mayo, then place the other side of the sandwich on top.
I hope you enjoy this sandwich as much as we did!!
My family does Thanksgiving the Saturday before the big day. This year I made the stuffing and it turned out quite good. My sister said I should post it on the blog, so here it goes :)
I do need to mention that I adapted this recipe from one I found in the November issue of Food Network Magazine
17 cups of cubed bread-I used 8 cups of pumpernickel, 4 cups of white and 5 cups of whole wheat
1/2 cup Brummel and Brown
2 cups chopped onions
2 cups diced celery
2 cups carrots
1 tablespoon sage
1 tablespoon thyme
5 cups low sodium chicken broth
2 eggs, beaten
1 tablespoon parsley
Buttered 9x13 pan (I cooked mine in a 5 quart baking dish)
Note: for a “crispier” stuffing, use day old bread or place the bread cubes in the oven on 300 degrees for about 15 minutes.
-Heat ½ cup butter in a large skillet over medium heat.
-Add onions, celery, carrots, sage and thyme. Stir occasionally until the vegetables are tender, but not mushy, or about 5 minutes.
-Add chicken broth, bring to a simmer then remove from the heat
-Pour the eggs over the bread, then stir into the broth mixture, make sure the bread is coated well.
-Pour into your buttered pan and cover with foil.
-Refrigerate overnight or put it in the oven right away, I refrigerated mine overnight.
-Cook for 30 minutes covered in the oven at 375 degrees, then uncovered for an additional 20 minutes.