Our most recent order from Full Circle included Swiss chard... a leafy green that has a rather bitter flavor. With everything else already in the produce drawer, there really wasn't room for such a large item, so I decided to incorporate it into dinner. I was in a quinoa sort of mood (I like the delicate texture and the slightly nutty flavor), so I decided to wilt the chard like it was spinach and serve it over the quinoa. I was worried... I've tried a recipe online previously for chard and it didn't come out very well. I decided to just create my own recipe and keep my fingers crossed....
Ingredients:
1 cup quinoa
1 15 oz can vegetable broth
Sea salt and pepper to taste
1 small onion, diced
1 bunch of swiss chard, stems removed, sliced (I roll the leaves up and sliced them)
Garlic infused olive oil
Lemon zest
Splash of lemon juice
Directions:
Bring the quinoa and vegetable broth to a boil over medium heat. Add desired amount of sea salt and pepper; reduce heat and cover, alowing to simmer for about 15 minutes, until broth is fully absorbed.
While the quinoa is simmering, heat a skillet over medium heat. Add the oil. When the oil is heated, add the diced onions. Allow to saute until softened, then add the sliced swiss chard. Season with sea salt and pepper, and a splash of lemon juice. Allow the swiss chard to wilt, perhaps 3 minutes. You can saute a bit longer if desired.
Remove from heat. Serve the chard over the quinoa with some fresh lemon zest.
Saturday, May 19, 2012
Thursday, May 17, 2012
Indulge in vegetarian chili!
Technically, this recipe is not chili, since authentic chili consists of tomatoes, chili peppers and meat, but this is a fabulous alternative. This was the first batch of chili I've ever made in my life! I took for granted the kind my parents made together. I know they used a TON of spices and seasonings; my recipe is limited to what I had on hand. I hope you enjoy!
Vegetarian Chili
Ingredients:
1 onion, diced
4 cloves of garlic, diced
3 red bell peppers, diced
3 green bell peppers, diced (you could use any combo of bell peppers. I used organic ones, which are smaller than the standard, and I think organic ones are more flavorful)
3 15 oz cans of kidney beans, rinsed and drained
1 15 oz can of diced tomatoes with diced chili peppers
1 small can of diced chili peppers (optional!!!)
1 28 oz can of whole tomatoes (I squished these into big chunks)
1 15 oz can tomato paste
Herbes de Provence
Ancho Chili powder
Sea salt
Directions:
Heat a dutch oven or large saucepan over medium heat. Add oil. I use olive oil but you can use vegetable oil.
When the oil is hot, add the onions and garlic; saute until very lightly browned, then add the diced bell peppers.
Saute, stirring occasionally, until bell peppers begin to soften. Add the diced tomatoes with chili peppers and the can of chili peppers (if using).
Add the squished up whole tomatoes and the tomato paste, stirring to break up the paste.
Add maybe a tablespoon of the herbes de provence, and as much ancho chili powder you think you can tolerate. I used about 2 tsp, then added some later. Add sea salt as desired.
Allow this to simmer for 15 minutes, then add the rinsed and drained kidney beans. Stir to thoroughly incorporate.
Taste the chili after about 5 minutes to see if you need to add any more seasonings/spices. I found I added a tad too much sea salt, so I added about 6 oz of water and one of those vegetarian Swanson vegetable broth flavor packets. It took the salt level down to a great level. I ended up adding more ancho chile powder too, but be careful! The longer the chili stews, the more the bite is brought out!
Allow the chili to simmer to 30 to 45 minutes.
Serve over rice or with gluten free crackers or toasted gluten free bread. I'll add some gluten free roll recipes on here soon. I'm still fiddling with using chia seeds and flax seeds for breads. I think I prefer the chia seeds. Flax seed doesn't sit too well with me, and xanthan gum gives a weird texture to baked goods.
Tuesday, May 15, 2012
Indulge in Bittersweet Symphony!
I wanted to make a chocolate mousse, but as I was melting chocolate, I relaized I had one egg left. What to do? I had heavy cream in the fridge, so this Bittersweet Symphony was born!
Ingredients:
10 oz bittersweet chocolate (I used Guittards)
2 cups plus a splash of heavy cream, divided
2 HEAPING tablespoons of powder sugar
Splash of vanilla extract
Directions:
Set a double boiler over barely simmering water to melt your chocolate. Keep an eye on the chocolate so it doesn't overheat, and stir occassionally.
As the chocolate is melting, add the powdered sugar and a splash of vanilla extract to 2 cups of heavy cream. Using a hand heald mixer, whip whip whip the heavy cream. Whip it past the stiff peaks stage, til the cream clumps. Stick it in the fridge.
The chocolate should be melted by now, so remove it from the heat. Allow to cool briefly, then add a splash of heavy cream to the melted chocolate. Combine the cream into the chocolate thoroughly. It will become noticebly thicker.
Remove the whipped cream from the fridge and add about 1/3 of the chocolate to it. Use the mixer to incorporate the chocolate into the cream. Add another third of the chocolate (1/2 of what's left that is!), and whip it in. Addd the rest of the chocolate and combine thoroughly, but don't overowrk it. Add the chocolate whipped cream to a piping bag equiped with a star shaped tip. Pipe into 6 to 8 dessert dishes and refrigerate until ready to serve!
This is a pretty rich dessert. Add shaved chocolate or serve with a handful of fresh berries. YUM!
Ingredients:
10 oz bittersweet chocolate (I used Guittards)
2 cups plus a splash of heavy cream, divided
2 HEAPING tablespoons of powder sugar
Splash of vanilla extract
Directions:
Set a double boiler over barely simmering water to melt your chocolate. Keep an eye on the chocolate so it doesn't overheat, and stir occassionally.
As the chocolate is melting, add the powdered sugar and a splash of vanilla extract to 2 cups of heavy cream. Using a hand heald mixer, whip whip whip the heavy cream. Whip it past the stiff peaks stage, til the cream clumps. Stick it in the fridge.
The chocolate should be melted by now, so remove it from the heat. Allow to cool briefly, then add a splash of heavy cream to the melted chocolate. Combine the cream into the chocolate thoroughly. It will become noticebly thicker.
Remove the whipped cream from the fridge and add about 1/3 of the chocolate to it. Use the mixer to incorporate the chocolate into the cream. Add another third of the chocolate (1/2 of what's left that is!), and whip it in. Addd the rest of the chocolate and combine thoroughly, but don't overowrk it. Add the chocolate whipped cream to a piping bag equiped with a star shaped tip. Pipe into 6 to 8 dessert dishes and refrigerate until ready to serve!
This is a pretty rich dessert. Add shaved chocolate or serve with a handful of fresh berries. YUM!
Tuesday, May 8, 2012
Indulge in gluten free vegetarian burgers!
Do a double take... these burgers look like meat, but it's black beans and lentils!
Ingredients:
1/2 lb black beans (I used canned so I didn't have to soak them)
1/2 lb lentils (Cook them in 4 cups)
1/2 onion
4 cloves of garlic
1 bell pepper, seeded (I like the red ones)
1 egg
3/4 cup gluten free bread crumbs (I bought some at Carrs)
Srirachi to taste
Sea salt and peper to taste
Directions:
Rinse and drain the black beans. Drain the lentils. Cut the onion and bell pepper into a few smaller pieces and peel the garlic.
Combine all the ingredients in a food processor and pulse pulse pulse. When thoroughly mixed, form into patties and cook on a skillet over medium heat. I used my garlic wok oil in the skillet. The patties will brown nicely, about 5 minutes per side. Serve on gluten free rolls or wrap in lettuce. I like the Schar rolls from Carrs Safeway.
Ingredients:
1/2 lb black beans (I used canned so I didn't have to soak them)
1/2 lb lentils (Cook them in 4 cups)
1/2 onion
4 cloves of garlic
1 bell pepper, seeded (I like the red ones)
1 egg
3/4 cup gluten free bread crumbs (I bought some at Carrs)
Srirachi to taste
Sea salt and peper to taste
Directions:
Rinse and drain the black beans. Drain the lentils. Cut the onion and bell pepper into a few smaller pieces and peel the garlic.
Combine all the ingredients in a food processor and pulse pulse pulse. When thoroughly mixed, form into patties and cook on a skillet over medium heat. I used my garlic wok oil in the skillet. The patties will brown nicely, about 5 minutes per side. Serve on gluten free rolls or wrap in lettuce. I like the Schar rolls from Carrs Safeway.
Friday, April 6, 2012
Indulge in gluten free Spicy Stir fry
Gluten Free Spicy Stir Fry
My recent order from Full Circle Farms included garlic, snow peas and red bell peppers. Bell peppers are absolutely fabulous when stir fried and I just needed to try the snow peas so this stir fry was born. Serve this over brown rice.
Ingredients:
Sauce
1/2 cup of chicken broth (use 1/2 cup of white wine for a vegetarian dish)
2 teaspoons of sesame oil
2 tablespoons gluten free soy sauce
1 tablespoon rice vinegar
2 teaspoons Sambal Oelek (chile paste from New Sagaya), more or less depending on how hot you like it!
2 teaspoons cornstarch
Sea salt to taste
Stir fry
Olive oil
1 cup of snow peas
2 red bell peppers, cut into strips
4 cloves of garlic, minced
1 tablespoon of ginger, peeled and minced
1 pound skinless, boneless chicken breast, sliced (omit if vegetarian)
Salt and pepper to taste
1 teaspoon sugar
Directions:
Measure the broth or wine into a measuring cup. Add the rest of the sauce ingredients and whisk well. Set aside.
Heat a wok over medium-high heat. Add the olive oil.
If using chicken, add to the wok and season with salt and pepper if desired.
Saute until no longer pink then remove from wok.
Add the garlic and ginger to the wok and saute for 1 minute.
Add the snow peas and red bell peppers. Stir fry for about 3 minutes.
Add the sauce and mix well to coat the veggies.
Add the sugar and mix well.
If using, add the chicken and toss with the veggies.
Allow to simmer for about 3 to 5 minutes.
Serve over rice!
Thursday, April 5, 2012
Indulge in gluten free vegetarian sloppy joes!
Gluten free and vegetarian sloppy joes
Ingredients:
For the sauce
Olive oil
3 cloves of garlic, minced
2 tablespoons of ginger, peeled and mined
1 tablespoon garam marsala (or less as desired)
15 oz tomato sauce
6 oz white wine
Sloppy Joes
1 pound of dry black beans (needs to soak overnight!)
Olive oil
½ onion, diced
2 cloves of garlic, minced
2 bell peppers, seeded and diced
1/3 cup heavy cream
1 teaspoon honey
Directions:
Rinse the black beans thoroughly then soak in 8 cups of water.
Discard the soaking water and put the beans and another 8 cups of water to boil in a saucepan. Once it boils, bring it down to barely a simmer. Allow to cook for about 1 ½ hours, or until desired tenderness.
When the beans have about 45 minutes left to cook, heat a medium saucepan over medium heat. Add some olive oil.
Add the garlic and ginger and sauté for about a minute. Add the garam marsala and cook an additional30 seconds.
Pour the tomato sauce into the saucepan then slowly stir in the white wine. Bring to a boil then reduce heat to a bare simmer, stirring occasionally.
When you have about 5 minutes left for the beans to cook, heat a large skillet over medium heat. Add some olive oil then add the onion, garlic and the bell peppers to the skillet. Sauté for about 5 minutes.
When the beans are ready, drain the water and add beans to the skillet, or just transfer the beans using a slotted spoon. Stir to combine the beans with the onion, garlic and bell peppers. Season with salt and pepper if desired.
Pour the sauce into the skillet and incorporate the sauce thoroughly. Allow to simmer for about 10 minutes.
Add the heavy cream to the skillet and drizzle in the honey. Stir until incorporated and serve!
I recommend serving over brown rice. For those who aren’t a huge fan of brown rice, try this technique. I use a rice cooker, and allow the brown rice to soak in the water for 30 minutes before cooking. Use 2 cups of water for every cup of brown rice. I also season my rice lightly with garlic powder, sea salt and pepper while it soaks.
Friday, December 2, 2011
Indulge in gluten free turkey burgers
The issue I've always had with turkey burgers are how dry they tend to be. Yuck. Then food network provided a very simple solution.. add fat! They recommended to sauté some diced onion in olive oil and add that to the ground turkey. Here's my take on turkey burgers!
Ingredients:
1 lbs ground turkey
Olive oil
1/2 yellow onion, diced (or whatever kind you want... feel free to change the amount you use!)
2 garlic cloves, smashed then finely diced
1 stalk of very finely diced celery
About half a granny smith apple, peeled, cored and finely diced (I peel the apple, then cut four chunks off around the core. Eat what you don't use! Again, adjust the amount of apple you use to your liking)
2 tbsp Dijon mustard
A splash of lemon juice
1 egg (room temp)
1/4 cup almond flour (I toasted my briefly in the toaster. You may want to do the same if the flour clumps together and feels too moist)
Sea salt and pepper to taste (Optional: Lemon pepper Mrs. Dash)
Lettuce, tomato, pickles, lots of mayo!
Directions:
Heat a skillet over medium heat
When the skillet is nice and hot, add some olive oil.
Sauté the finely diced apple, celery, garlic, and onion until tender. Allow to cool.
In a large bowl, add the mustard, egg and lemon juice to the ground turkey. Combine
In a small bowl, mix the almond flour, salt and pepper. Mix in the Mrs. Dash too if using.
Add the cooled sautéed ingredient. Combine.
Add the seasoned mixture. Combine.
Form 4 equal sized balls, and flatten into patties.
Add more olive oil to the skillet if needed, and cook the patties over medium heat, about 6 minutes per side, or until done.
Slather on the mayo, add pickles and tomato, and wrap it up in some lettuce... Enjoy!
Ingredients:
1 lbs ground turkey
Olive oil
1/2 yellow onion, diced (or whatever kind you want... feel free to change the amount you use!)
2 garlic cloves, smashed then finely diced
1 stalk of very finely diced celery
About half a granny smith apple, peeled, cored and finely diced (I peel the apple, then cut four chunks off around the core. Eat what you don't use! Again, adjust the amount of apple you use to your liking)
2 tbsp Dijon mustard
A splash of lemon juice
1 egg (room temp)
1/4 cup almond flour (I toasted my briefly in the toaster. You may want to do the same if the flour clumps together and feels too moist)
Sea salt and pepper to taste (Optional: Lemon pepper Mrs. Dash)
Lettuce, tomato, pickles, lots of mayo!
Directions:
Heat a skillet over medium heat
When the skillet is nice and hot, add some olive oil.
Sauté the finely diced apple, celery, garlic, and onion until tender. Allow to cool.
In a large bowl, add the mustard, egg and lemon juice to the ground turkey. Combine
In a small bowl, mix the almond flour, salt and pepper. Mix in the Mrs. Dash too if using.
Add the cooled sautéed ingredient. Combine.
Add the seasoned mixture. Combine.
Form 4 equal sized balls, and flatten into patties.
Add more olive oil to the skillet if needed, and cook the patties over medium heat, about 6 minutes per side, or until done.
Slather on the mayo, add pickles and tomato, and wrap it up in some lettuce... Enjoy!
Sunday, November 27, 2011
Indulge in cheese and sundried tomato stuffed chicken breast
I know I miss juicy fried chicken. I loved that kind of fried chicken that had layers upon layers of crispiness. Well, since I can't have crispy, I have to indulge in another flavorful chicken dish. Enter the stuffed chicken. This makes a meal for two! Make sure your ingredients are gluten free!
Ingredients:
2 boneless skinless chicken breast, about 6 oz each
1/4 cup goat cheese
1/4 cup cream cheese
6 sun dried tomatoes, diced
3 cloves of garlic, diced (while they are still in the skins, use your knife to crush the garlic. It will come out of the skin easily, and the flavors will come through)
1/2 tsp sea salt (plus more for seasoning)
1/2 pepper (plus more for seasoning)
1/2 cup chicken broth
1 tsp Dijon mustard
1 tbsp lemon juice
Directions:
Combine the two cheeses in a bowl with the diced garlic and sun dried tomatoes.
Season the cheese mixture with the sea salt and pepper and mix thoroughly.
Cut a slit into the side of each chicken breast, a create a pocket inside. Careful not to punch through the chicken.
Stuff each breast with the cheese mixture. The cheese will seal the cut you made closed. Reserve the bowl with any leftover cheese mixture.
Preheat a skillet over medium high heat.
When the pan is hot, add a dash of olive oil.
Add the chicken breast to the skillet when the oil is hot.
Cook the chicken on each side, about 5 to 6 minutes per side or until fully cooked.
In the reserved bowl, add the chicken broth, mustard and lemon juice. Whisk thoroughly.
Add the mixture to the skillet, pouring over the chicken.
Season with sea salt and pepper as desired. I like to add some lemon pepper Mrs. Dash.
Cover and reduce to a simmer for 10 minutes.
Serve over rice (the sauce is fabulous on the rice) and with green beans.
Ingredients:
2 boneless skinless chicken breast, about 6 oz each
1/4 cup goat cheese
1/4 cup cream cheese
6 sun dried tomatoes, diced
3 cloves of garlic, diced (while they are still in the skins, use your knife to crush the garlic. It will come out of the skin easily, and the flavors will come through)
1/2 tsp sea salt (plus more for seasoning)
1/2 pepper (plus more for seasoning)
1/2 cup chicken broth
1 tsp Dijon mustard
1 tbsp lemon juice
Directions:
Combine the two cheeses in a bowl with the diced garlic and sun dried tomatoes.
Season the cheese mixture with the sea salt and pepper and mix thoroughly.
Cut a slit into the side of each chicken breast, a create a pocket inside. Careful not to punch through the chicken.
Stuff each breast with the cheese mixture. The cheese will seal the cut you made closed. Reserve the bowl with any leftover cheese mixture.
Preheat a skillet over medium high heat.
When the pan is hot, add a dash of olive oil.
Add the chicken breast to the skillet when the oil is hot.
Cook the chicken on each side, about 5 to 6 minutes per side or until fully cooked.
In the reserved bowl, add the chicken broth, mustard and lemon juice. Whisk thoroughly.
Add the mixture to the skillet, pouring over the chicken.
Season with sea salt and pepper as desired. I like to add some lemon pepper Mrs. Dash.
Cover and reduce to a simmer for 10 minutes.
Serve over rice (the sauce is fabulous on the rice) and with green beans.
Indulge in Gluten Free Peanut Butter Cookies
Be warned... these suckers are super sweet!
Ingredients:
1 cup of White Chocolate Wonderful peanut butter (by Peanut Butter & Co)
1 cup of granulated sugar
1 tsp baking powder
1 egg, at room temp
Sugar, for rolling
Directions:
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper
By hand, thoroughly blend the peanut butter and sugar.
Add the baking powder, and blend it in
Add the egg, and continue to blend.
Make sure everything is thoroughly combined, then roll the dough into balls.
You should be able to make between 12 to 15 balls.
Roll the balls into the sugar and place on the parchment paper covered baking sheet.
Ensure you leave plenty of space between the cookies. That baking powder will poof those cookies! :)
Flatten the cookies slightly. I used a fork to make the traditional checkerboard.
Bake for about 10 minutes.
Allow to cool for another 10 minutes before transferring onto a rack to cool.
Eat half and save the rest for whoever makes you happy!
Ingredients:
1 cup of White Chocolate Wonderful peanut butter (by Peanut Butter & Co)
1 cup of granulated sugar
1 tsp baking powder
1 egg, at room temp
Sugar, for rolling
Directions:
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper
By hand, thoroughly blend the peanut butter and sugar.
Add the baking powder, and blend it in
Add the egg, and continue to blend.
Make sure everything is thoroughly combined, then roll the dough into balls.
You should be able to make between 12 to 15 balls.
Roll the balls into the sugar and place on the parchment paper covered baking sheet.
Ensure you leave plenty of space between the cookies. That baking powder will poof those cookies! :)
Flatten the cookies slightly. I used a fork to make the traditional checkerboard.
Bake for about 10 minutes.
Allow to cool for another 10 minutes before transferring onto a rack to cool.
Eat half and save the rest for whoever makes you happy!
Tuesday, November 8, 2011
Indulge in Gluten Free Oreos!
I love love love Oreos. Loved, I guess, is more appropriate since Oreos are made of wheat flour. I haven't found any gluten free cookie in stores that taste good, which is fine. Just means I have to bake some myself. But where to start??? Thank you Shauna, the Gluten Free Girl! She had a delightful gluten free oreo recipe on her blog. I tried it, and LOVED it! My daughter loved it! My husband, who says he hates chocolate, also loved the gluten free oreos. I made them for a little get together at a friend's house, and everyone loved the cookies, and couldn't even tell they were gluten free! So here is the recipe, but don't thank me, thank Shauna, the Gluten Free Girl, for this awesome recipe.
Gluten Free Oreos
Ingredients:
Cookies:
80 grams sweet rice flour (find it int he asian section of the store)
60 grams white rice flour (I used Bob's Red Mill)
35 grams teff flour (I used Bob's Red Mill, it's a brown flour)
2 grams of xanthan gum
1/2 cup unsweetened cocoa powder (I used Hersheys)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup of granulated sugar
140 grams of softened, unsalted butter
1 large egg
Filling:
1 stick of softened, unsalted butter
2 cups, give or take, sifted powdered sugar
2 tsp Vanilla extract
Directions:
1. Preheat oven to 375. Line baking sheets with parchment paper.
2. Combine the flours and whisk.
3. Add remaining dry ingredients and combine well.
4. Using a mixer, slowly add butter, by a couple of tablespoons at a time, until well incorporated.
5. Add the egg and keep mixing until the dough comes together.
6. Take small amounts of dough out and form balls. It sound be smaller than a ping pong ball. Remember, these are oreos!
7. Flatten the balls on the parchment paper. Don't forget to flatten cause they will not spread! Remember to leave a couple inches inbetween each cookie.
8. Bake on the center rack for 5 mins, then turn the sheet around and bake another 5 mins or until slightly crisp on the edges. Pay attention those last few minutes!
9. Allow to cool completely!
10. While the cookies cool, whip the butter until creamy, then slowly add the sugar and vanilla. Beat until light and fluffy.
11. Pipe or spread some filling onto a cookie, then press a second cookie on top. I like a lot of frosting so I I snipped the end of a bag and piped all over the cookie.
The number of peos really depends on how big you make your balls. I made about 20. Shauna's recipe suggests 25 to 30.
Gluten Free Oreos
Ingredients:
Cookies:
80 grams sweet rice flour (find it int he asian section of the store)
60 grams white rice flour (I used Bob's Red Mill)
35 grams teff flour (I used Bob's Red Mill, it's a brown flour)
2 grams of xanthan gum
1/2 cup unsweetened cocoa powder (I used Hersheys)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup of granulated sugar
140 grams of softened, unsalted butter
1 large egg
Filling:
1 stick of softened, unsalted butter
2 cups, give or take, sifted powdered sugar
2 tsp Vanilla extract
Directions:
1. Preheat oven to 375. Line baking sheets with parchment paper.
2. Combine the flours and whisk.
3. Add remaining dry ingredients and combine well.
4. Using a mixer, slowly add butter, by a couple of tablespoons at a time, until well incorporated.
5. Add the egg and keep mixing until the dough comes together.
6. Take small amounts of dough out and form balls. It sound be smaller than a ping pong ball. Remember, these are oreos!
7. Flatten the balls on the parchment paper. Don't forget to flatten cause they will not spread! Remember to leave a couple inches inbetween each cookie.
8. Bake on the center rack for 5 mins, then turn the sheet around and bake another 5 mins or until slightly crisp on the edges. Pay attention those last few minutes!
9. Allow to cool completely!
10. While the cookies cool, whip the butter until creamy, then slowly add the sugar and vanilla. Beat until light and fluffy.
11. Pipe or spread some filling onto a cookie, then press a second cookie on top. I like a lot of frosting so I I snipped the end of a bag and piped all over the cookie.
The number of peos really depends on how big you make your balls. I made about 20. Shauna's recipe suggests 25 to 30.
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