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Posts Tagged ‘dairy free’

Another great local dinner! The pork chops are from one of my favorite farms, Fickle Creek.  This time I made a quick spicy rub for the pork chops.

1/2  teaspoon  garlic powder

1/2  teaspoon  sugar

1/2  teaspoon  paprika

1/2  teaspoon  chili powder

1/2  teaspoon  freshly ground black pepper

1/4  teaspoon  salt

Just rub this all over the pork chops before you cook them in a large skillet.
The greens were braised with garlic and red pepper flakes.  A few splashes of red wine vinegar just before serving rounds out the flavor of the collards and chard.

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I am always happy when the Farmer’s Markets open back up again for the season (some are open all year round).  Tonight’s dinner was almost 100% local.  The potatoes were at least regional (from South Carolina). I love it!

No recipes are needed when you start out with great fresh local food.  Just a little salt and pepper to bring out the natural flavors.

The steak was seasoned with salt and pepper and cooked in a skillet.  The greens were braised with garlic and red pepper flakes, carrots were blanched until just tender (about 2 minutes), and the potatoes were roasted with an herb mix called Soup’n Stew by Herb’n Renewal (a stocking stuffer from my mom, it’s a small Kentucky based company).

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Saturday: Leftovers

Sunday: Local Grass-Fed Steak with Braised Greens, Carrots, and Roasted Potatoes

Monday: Local Pork Chops with Roasted Sweet Potatoes and Garlicky Greens

Tuesday: White Beans With Garlic and Rosemary

Wednesday: Black Beans with Chipotle and Tomatoes

Thursday: Leftovers

Friday: Leftovers

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I have been making this soup for over 10 years. It is one of my favorites. It’s perfect on a cold night.  The flax biscuits are from a new cookbook.  It’s called The Allergen-Free Baker’s Handbook by Cybele Pascal, it’s full of yummy treats.

3 cups split peas

about 7 cups of water or broth

1 bay leaf

2 tsp salt

1 tsp dry mustard

1 large onion, chopped

5 cloves garlic, minced

3 stalks celery, minced

2 carrots, minced

1 small potato, chopped

black pepper

4 Tbsp red wine vinegar

Place the split peas, water, bay leaf, salt and dry mustard in a large soup pot and bring to a boil, lower heat and simmer partially covered for 20 minutes.

Add the onion, garlic, celery, and potato and cook 40 minutes, partially covered.  Add pepper and vinegar to taste.

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This recipe was very simple. Almost all the ingredients are in the title. The original recipe from Everyday Italian by Giada, calls for broccoli rabe.

There really isn’t much need for a recipe with this one.

Cook about 12 ounces or enough for 4 servings of pasta.  In another pot bring a large amount of water to a boil, drop in about 2 cups of broccoli florets, boil for 1-2 minutes and drain.  In the mean time take about 1 pound of spicy sausage and brown it in a pan, toss in some garlic and red pepper flakes.  When everything is done, you mix it all together and add salt and pepper. Simple!

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This was another one of those days where I’m getting ready to make dinner only to realize I don’t have the main ingredient! My plan was to make an Indian curry dish with tofu and cauliflower, but I didn’t have any curry. So, I figured I would just make a quick peanut sauce to go along with the tofu and cauliflower. It was great! Anything is good covered in peanut sauce. This quick peanut sauce is from Deborah Madison’s Vegetarian Cooking for Everyone.

3 Tbsp peanut butter (all natural, unsweetened)

2 Tbsp rice wine vinegar

1 Tbsp chopped cilantro

1 clove garlic, minced

2 tsp tamari

1 tsp brown sugar

1/2 tsp chili oil (or chili garlic sauce)

Mix all together in a small bowl. Add about 2 Tbsp warm water, more if needed to make the consistency you’re looking for.

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Lo Mein with Tofu

This was a Cooking Light recipe. I’d give it 3 out of 5 stars. It was o.k. But could use some extra flavoring. When I made the leftovers the next day, I added some chili garlic sauce to it and a little extra brown rice vinegar.

Find the recipe HERE.

(to make sure it’s gluten-free all you need to do is substitute the noodles and make sure your oyster sauce is gluten-free)

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