Sunday, June 17, 2018

What's For Dinner Tonight? {Gluten and Dairy Free} Sweet Italian Sausage Risotto

2 TBS grapeseed oil
1/2 onion, finely chopped
4 cloves garlic finely chopped
2 cups rice
1/4 cup white wine
4 cups vegetable or chicken broth
1 cup water
2 and 1/2 cups spinach, chopped into 1 inch pieces
1/4 cup chopped red pepper
1 zucchini, chopped
1 tsp italian seasoning
Applegate Organics Sweet Italian Chicken and Turkey Sausage
salt and pepper to taste

1. Preheat oven to 375F. In a saucepan heat the oil over medium heat. Add the onion and cook until softened (about 4 min). Add the garlic and rice, season with 1 and 1/2 tsp salt and 1/4 tsp pepper. Stir the rice in the pan until it is toasted. Add the wine and cook for a minute more. Mix in the the broth, water, spinach, zucchini and red pepper. Transfer to an oven safe baking dish. Bake uncovered for 35 minutes.

2. Saute the sausage in a saucepan over medium high heat with a little grapeseed oil. Take out the risotto and  stir in the browned sausage. Bake uncovered for 5-10 minutes more or until the rice is cooked through

Sunday, June 3, 2018

Strawberry Shortcakes/Scones

Image result for strawberry shortcakes
photo from Little Sweet Baker
(recipe mine)

Makes: twelve 3-inch biscuits
Prep Time:
 15 min
Cook Time:
 25 min
1 cup palm shortening
1/2 teaspoon Salt
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch (not flour!)
2 tablespoon baking powder
1 and 1/2 cup non-dairy milk
3 teaspoons xanthan gum
Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, whisk together the flours, starches, xanthan gum, baking powder and 1 teaspoon salt. Then, add 1 cup palm shortening until coarse crumbs form. After that,  add the sugar. Stir in the non-dairy milk substitute and combine with a wooden spoon or your hands.
Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the shortbreads on the prepared baking sheet, Sprinkle with sugar.  Bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature. Top with rice whipping cream, and sliced strawberries.  I use Rice Whip (see below).
Image result for rice whip

Thursday, May 31, 2018

What's For Dinner Tonight? EASY {Gluten Free and Dairy Free} Chicken Sausage Pasta

This recipe is one of my family's favorites!The room gets strangely quiet when a meal like this hits the table.  I love that there is spinach and red pepper in there.  If you are Paleo this would go perfectly with Zucchini noodles!  The cheese on top is Daiya non-dairy cheese.

Ingredients:
1-6oz can tomato paste (and 1 can of water)
1-14.5 oz can of diced and stewed tomatoes
1 cup spinach
1 red or orange pepper
1 and 1/2 tsp garlic powder or 2 garlic cloves, minced
1 TBS dry italian seasoning
1 tsp olive oil
2 TBS pomegranate juice or 1 TBS basalmic vinegar
Salt and Pepper to taste
1 package Isernio's chicken sausage browned

Directions:
While browning the sausage put the first 4 ingredients in a food processor and blend until smooth.  Add the rest of the ingredients and cook in a saucepan until warmed through. Cook 1 package of gluten free pasta ( I like Tinkyada). Combine and enjoy! I am posting this at Allergy-free Wednesdays.

Monday, May 21, 2018

What's For Dinner Tonight? {Gluten and Dairy Free} Ham Salad

serve hot or cold! (photo mine)
I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!! On a hot day like today, I skip the oven, and saute the ham, and asparagus in  a little oil in my walk. I finish it with the "dressing".
INGREDIENTS
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar (I use pomegranate juice)
  • 1 clove garlic, grated
  • 1/4 cup EVOO - Extra Virgin Olive Oil
  • 4 sprigs tarragon, leaves removed and chopped
  • Salt and ground black pepper
  • 1 bunch asparagus, woody ends discarded, thinly sliced on an angle
  • 1 pound deli-sliced French ham, cut into very thin strips
  • 1/2 pound deli-sliced Swiss cheese, cut into very thin strips (I omit this, but you could do Daiya's Swiss)
  • A loaf of crusty bread
PREPARATION
In a medium-size bowl, whisk together Dijon, vinegar and garlic. Add the EVOO in a steady stream while whisking then add tarragon, salt and pepper to make the dressing.
Add the rest of the ingredients to the bowl and toss well to coat.
Serve over lettuce with crackers or crusty bread alongside.
I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!!
- See more at: http://www.rachaelrayshow.com/recipe/14965_Ham_Salad/#sthash.mxA63Ad4.dpuf

Monday, May 14, 2018

My Two Favorite Pork Recipes

I'm not a big fan of pork. I love me some ham and bacon (who doesn't love bacon??), but pork I find a lot harder to swallow. Until I found this recipe. This is one of my all time favorite ways to eat pork.  It's grilled on the barbecue which makes it very easy. We love to serve it with rice or baked potatoes.  We often sub pears instead of apples and may like it even better.  I have it in a Pampered Chef cookbook, but found it posted on-line.  We mix the rosemary and next six ingredients all together and use as a glaze on the pork and apples.

Glazed Pork Chops with Grilled Apples

Submitted by: ARAMINTHA here on sparkpeople.com

from Pampered Chef - It's all Good for You
Number of Servings: 4

Ingredients


    boneless pork top loin or sirloin chops, cut 3/4 - 1 inch thick (about 4 oz)
    1 tsp. dried rosemary
    1 garlic clove, pressed
    1/2 tsp salt
    1/4 tsp pepper
    (top 4 should be mixed together)
    2 tsp finely chopped, peeled fresh gingerroot
    1/2 cup apricot preserves
    3 T Dijon mustard

    2 medium gala apples, cored and cut crosswise into 1/2 inch slices


Directions

Yield: 4 svgs

1. Prepare grill for direct cooking over medium coals. Season both sides of pork chops with 1 tsp of the seasoning mix.

2. Peel gingerroot; finely chop using food chopper. Combine ginger root, preserves, mustard and remaining seasoning mix in bowl; mix well. Core apples; cut apples crosswise into 1/2 inch slices, using chef's knife.

3. Lightly grease grid of grill. Brush one side of apples and pork chops with glaze using bbq brush. Place apples and pork chops, glazed side down, on grid of grill. Grill apples 3 minutes and pork 5 minutes, covered, turning once. Brush apples and pork chops with remaining glaze. Grill, covered 3-5 minutes or until internal temperature for pork reaches 160 degrees for medium doneness.

Number of Servings: 4




Mustard Oregano Pork Chops


My friend gave me this recipe recently and I must say it was amazing. My husband even grabbed one of the leftover pork chops the next day, ate it cold and still commented on how delicious it was!  She told me this makes three servings for a family of five. She divides it into three gallon size bags and freezes it. That's three fast and easy dinners! I love it! She serves it with hasbrowns and apple sauce, so that's what I did, too. I used pomegranate juice instead of the vinegar and lemon juice and it worked out super well. I wish I had taken a photo before they were all eaten. Next time!

Ingredients:

12 lean pork loin chops
1/2 cup prepared mustard
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic
3 one-gallon freezer bags

Whisk mustard through honey, divide into separate bags. Divide oregano and garlic evenly between bags. Add pork and freeze. Thaw and grill.

Monday, May 7, 2018

{Dairy and Gluten Free} Chicken Alfredo Food Fighters Copycat


I have been captivated by a show called "Food Fighters". If you haven't heard of it, it might be worth a google. It is a fun show where home cooks challenge experienced world renowned chefs to various cooking battles. The judge panel has no idea who cooks what and decides which dish they like best. The home cook contestants can earn more and more money, the more battles they win.  A gal on the show made one of her favorite dishes which involved a creamy alfredo with roasted jalapenos, sun dried tomatoes and an arugula pesto.  I was drooling while I watched. Needless to say she won the challenge and I decided to try my hand at making it allergy friendly. I did it tonight with some sweet success. I love her combination of flavors.  So fun!  Just to warn you, the arugula does have a peppery flavor so go light on adding pepper to your sauce or chicken. Also, if you don't like peppery flavor go light on the pesto. Note: Even though there is jalapeno in this it is not spicy. Make sure you don't include any seeds, as that is the spiciest part of any pepper.


6 chicken tenders

Vegan alfredo sauce (see directions below):
2TBS brown rice flour
2 TBS tapioca starch
2 TBS extra virgin olive oil
1 cup of daiya mozzarella cheese
unsweetened rice milk
3 cloves of crushed garlic
Roasted Jalapeno chopped
3/4 cup sun dried tomatoes chopped


pesto:
2 cups baby arugula
drizzle of olive oil
2 cloves crushed garlic
salt to taste

Sprinkle chicken tenders with salt and pepper. Cook in the oven at 375 for 15-20 minutes until cooked through. Put the jalapeno on the grill and turn until cooked. (alternative methods are to cook it on a grill pan, or put it in the oven on some tin foil on broil, turning it until browned). After it is cooked, put it into a bowl and cover tightly with foil immediately. Let sit. This will finish cooking the jalapeno and make it tender.   

To make the cream sauce: Take 1 cup of the daiya mozzerella cheese. Put in a saucepan. Turn on medium low. Sprinkle with 4 TBS of the GF flour mixture and crushed garlic . Add rice milk a little at a time. Stir regularly and wait. It will thicken and you will need to add a little more rice milk. Add rice milk until it is thickened to a nice cream sauce. Remove the stem and seeds of the jalapeno and chop the remains. Add this and the chopped sun dried tomoato to the alfredo sauce. Let it simmer on low, stirring periodically. While sauce is thickening boil water for the gluten free pasta. For secrets to how to make perfect gluten free pasta go here.  Put the pesto ingredients in a small blender and blend. Use just enough olive oil for it to be a creamy pesto sauce. To achieve this add a little more olive oil and if it's not enough add a splash more. Set aside the pesto. Chop the chicken into bite size pieces. When the pasta is finished toss with the alfredo sauce and chopped chicken. Salt to taste. Take a tablespoon of the pesto and smear it on the bottom of each plate in a nice design. Top with a serving of the pasta.  Garnish with a leaf or two of baby arugala. Serve! I am posting this at Allergy-free Wednesdays

Easy {Gluten and Dairy Free} Mediterranean Chicken Shawarma

My friend Lori gave me this amazing recipe years ago that I have tweaked just a little bit. I just rediscovered it and am fantasizing about dinner all day. I love this dish! The sauce really does make it. My husband hates curry, but enjoys this dish! When we lived on the Mercy Ships we had curried EVERYTHING to the point where he can't usually stomach it. But he likes this so much it used to be a staple in our diets. Just to warn you, tahini is sesame for those that have a problem with sesame. I bought a bottle of lemon juice and a jar of pre-chopped garlic. That with the curry from the bulk section of herbs makes this dish easy, and very affordable, too. I am posting this at Allergy-free Wednesdays.

Marinade:
10 cloves chopped garlic
2 juiced lemons (6 Tablespoons of lemon juice)
1/2 cup olive oil
2 tsp curry
1 tsp salt
1 tsp pepper

Sauce:
1 clove garlic
1/4 cup tahini
1/2 cup water
1 TBS lemon juice

For Sauce:
Blend sauce ingredients in the food processor until foamy.

Directions:
Marinade 2 pounds of chopped chicken overnight. (I do it just all day)
Pan fry chicken and marinade, I add chopped spinach for additional nutritional value.
When cooked chop on tomato.
Serve over rice. Top with Tahini Sauce.