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Posts Tagged ‘gluten free’

This was a tasty and super easy vegetarian meal. It’s one of those stews that is even better the second day!  This recipe was adapted from one of my favorite cookbooks, Vegetarian Cooking For Everyone by Deborah Madison.

olive oil

1 onion, diced

3 gloves of garlic, minced

2 pinches of red pepper flakes (more if you like it spicy)

1 teaspoon paprika

1 teaspoon dried rosemary

1/4 cup chopped parsley

1 can diced tomatoes (or about 1 cup or so peeled and diced fresh tomatoes)

3 cups cooked chickpeas

2 bunches of spinach, tough stems removed

In a wide saute pan, heat the olive oil over medium high heat. Add the onion, garlic, red pepper flakes, paprika, rosemary, and half the parsley.  Saute for 5-8 minutes, lowering the temperature to about medium heat.  Add the tomatoes and chickpeas and season with sea salt and ground black pepper, then cover and simmer for 15 minutes. Remove the lid and place all the spinach on top, put the lid back on and let the spinach steam for 3-5 minutes until wilted.  Easy!

I served this dish over brown rice.

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If you do need to avoid gluten, these are the best gluten free biscuits I’ve had! Super yummy! This recipe is adapted from The Whole Life Nutrition Kitchen.

1 1/2 cups sorghum flour

1/2 cup white rice flour

1/2 cup tapioca flour

2 teaspoons baking powder

1 teaspoon xanthan gum

3/4 teaspoon sea salt

1/2 cup unsalted butter

1 cup milk (I used unsweetened soy milk)

Preheat oven to 425 degrees.

Place the flours, baking powder, xanthan gum, and salt into a large bowl. Whisk together.

Add the butter and cut in with a pastry cutter or your hands until small pea-sized crumbs form. Add milk and gently but quickly stir together with a fork. Using a large spoon, scoop out biscuits onto parchment paper covered cookie sheets. This should make about 6-8 biscuits.

Bake for 10 to 15 minutes.

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This is an easy and quick meal, that’s also cheap and healthy. Does it get much better than that. Oh, did I mention it’s yummy! The only recipe really needed is the salsa recipe. I’m going to share my famous Kelly’s Salsa recipe. I’ve been making this simple salsa recipe for many years, with many different variations. Here is the basic recipe:

1 can Fire Roasted diced tomatoes (or 1 1/2 c fresh diced tomato)

1 chopped onion

1/4 cup apple cider vinegar

1 large clove garlic, minced

1/4 cup bell pepper, minced (red or green or both)

1/2 tsp cumin

1 Tbsp cilantro, chopped

2 tsp soy sauce/tamari

1 jalapeno, seeded and finely minced

Just mix it all together. yum. You can also add some fresh corn for a bit of sweetness.

I served the black bean tacos with some roasted cauliflower, and topped them with Kelly’s salsa and some plain greek yogurt.


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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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Saturday: Pasta with Spicy Sausage and Broccoli

Sunday: Kelly’s Split Pea Soup and Flax Biscuits

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Quinoa Salmon Burgers with Parsnip Fries and Kale

Thursday: Oven Braised Lentils

Friday: Leftovers

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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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