Friday, May 31, 2013

Roasted Salmon and Brussels Sprouts

These days, I am having fun with brussels sprouts,, shredding, boiling, baking and roasting. Roasting.  Today, when I was about to make salmon, I saw the container of brussels sprouts and thought, this has to go together.  My question was how to make it.

My usual technique of seeing what is available worked well for me.  Earlier today. I took two partial bell peppers and an onion and sliced them.  I decided to take that bag of vegetables and roast it with the brussels sprouts, in hopes they caramelize and end up as rich sweet nibbles. I also roasted the salmon although for less time.  It made a delicious meal.  This could be served for lunch or supper and I think you will see smiles, all around, unless they refuse to eat those brussels sprouts.  Yes, I know that many of you don't like them.  Maybe, you would if you roasted them.  If you give them a try, please let me know, if you like them.

Roasted Salmon and Brussels Sprouts 

 

Ingredients:

2 salmon fillets, no skin
ten brussels sprouts, end removed and cut in halves
1 cup of red and yellow bell peppers, sliced
2/3 cup sweet onion slices
Cajun seasoning (amount is up to you)
spray olive oil

Method:

Preheat oven to 450 degrees F.

Spray a lasagna size pan and add all the vegetables.  Spread them out so that each is exposed to the heat source.

Using olive oil, spray it on the vegetables and place in oven.  Bake for 20 minutes.

Remove from oven and push the vegetables to one side of the pan.  Add the salmon.

Sprinkle Cajun seasoning on salmon and spray it with the olive oil.

Return to oven and cook at 450 degrees for another 20 minutes.

Your brussels sprouts will be crisp on the outside and delicious.

Eat and enjoy.


Wednesday, May 29, 2013

Chicken Milanese with Tomato and Fennel Sauce


Chicken is the usual Friday night dish and like a good foodie, I attempt to make a different recipe, each week.  I have not cooked anything from Giada De Laurenttis, in a long time so I checked out her chicken recipes,  I came to this Chicken Milanese which I have never made this dish and was not sure what made it "Milanese".  I looked it up and found this out.

Italian Cookery.
a. (especially of meats) coated with flour or bread crumbs and browned in hot oil or butter.

b.(especially of pasta) having a sauce of tomatoes, mushrooms, grated cheese, shredded meat, and truffles: spaghetti Milanese.

As a Kosher, Gluten-Free cook, there is little that I cook, I don't have to change.  In this recipe, I had to sub for the bread crumbs and remove the cheese.  It is pretty automatic to me, making this adaptations but you may wonder, at times, why a major component is missing.



Try a panini without bread or chicken Parmesan without cheese.

One other issue was I have never cooked with fennel and was not even sure what it looked like.  We do learn quickly, when we have to.

I like the challenge that comes with dietary concerns.  It is fun to meet them and create dishes equal to the original, although
different.

Chicken Milanese (adapted from Giada)

Ingredients :

1/3 cup gluten-free flour

2 eggs, beaten

1 1/4 cups sweet potato chip crumbs

2 teaspoons dried basil

1 teaspoon dried thyme

4 (6 to 8-ounce) boneless and skinless chicken breasts

freshly ground black pepper

1/3 cup olive oil

Sauce:

1 tablespoon olive oil

2 fennel bulbs, trimmed and thinly sliced

1 can chopped tomatoes


1/4 teaspoon freshly ground black pepper, plus more for seasoning

1 clove garlic, minced

1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves



Method:


For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the sweet potato chip crumbs, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. (Try using a cast iron pan to flatten the cutlets)Season the chicken with pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the oil over medium heat. Add 2 pieces of the "breaded" chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the  tomatoes, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes. Remove the pan from the heat.  Season with pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.



This was a real treat.  Hubby liked the flavor and we did a good job eating and enjoying.  It is your turn to Eat and Enjoy.

Monday, May 27, 2013

Shredded Brussels Sprouts


Brussels Sprouts don't win popularity contest but I think, this recipe is a sure-fire way to love them.  They have always been a favorite of mine and I love plain brussels sprouts with a little butter.  Since, not everyone does, I wanted to make these to be more appealing to everyone.

The beauty of this is, you can personalize the dish with  your favorite flavors. You can spice it up and add plenty of heat and it will be delicious.  You can add mangoes and shallots and come up with new dimensions.  This is a recipe to be played with and enjoyed.

Shredded Brussels Sprouts

Ingredients


Method:

Heat soy sauce in a large skillet.   Add the Chinese spices, garlic and sugar.  Mix in pan.
Add brussels sprouts, mushrooms and red pepper to the skillet.  Cook on a medium flame for about 15 minutes.

You are now ready to eat and enjoy.

Linked to:                   Kelly the Kop      Hearth and Soul       Fat Tuesday         Allergy Free Wednesdays 

Sunday, May 26, 2013

Spaghetti Pie


You can find spaghetti pie, all over, nowadays but when I made my first one, it was an oddity.  There were not recipes abounding and it was a great concept.

The first time, I made one, I was quite impressed with how it turned out.  I am less awestruck, these days because  think that the crust would be more effective as a layer rather than a crust.  The outer spaghetti can dry out.  As a bottom layer, it would keep the moisture.

This time, I made the pie without the tomato product and it was different and perhaps better.  I also don't use the meat in the recipe.  Kosher means separation of meat and dairy products.  I opt for the cheesy concoction.

Spaghetti Pie (adapted from Epicurious)

6 ounces gluten-free spaghetti (I like the quinoa pasta the best)
2 eggs beaten
1/4 cup grated Parmesan
1 tablespoon olive oil
1/2 cup chopped onion

1/2 cup red bell pepper, diced
1 cup sour cream
Italian spices to taste (oregano and parsley from the garden plus dried basil)
1 cup water
4 ounces sliced mozzarella cheese

Method: 


 Cook spaghetti according to instruction. Drain.

Combine warm spaghetti with eggs and Parmesan cheese. Pour into buttered 10-inch pie plate and press to form "pie crust."

Saute onions in olive oil over medium heat until translucent. Remove from heat and add sour cream. 



Place in "pie shell".

Bake at 350° for 25 minutes. Place mozzarella slices on top and bake an additional 5-10 minutes until melted. Let rest a few minutes then slice as pie. 


Eat and enjoy. 


Linked to See Ya at the Gumbo 

Thursday, May 23, 2013

Baked Salmon with Spinach and Mushrooms



 Have you ever had an idea for a recipe but was missing an element to make it feel just right?  That was me, tonight.  I knew that salmon was on the menu and also that I wanted to have a side of sauteed spinach and mushrooms.  There were also some beautiful tomatoes, on the counter, looking ignored and sad.

I went to the computer and typed in spinach, mushrooms and salmon recipe and what came up was the blending of all my desired ingredients.  I found the recipe on Kraft's site. 
 
I have learned over the years that some of the best recipes came from commercial food companies.  At first, I rejected them, thinking they were only pushing something they were promoting from their food line.  I realized how wrong I was when one afternoon, with nothing to do, I browsed some of the familiar brands and discovered some interesting looking recipes.  From that day on, I was open to the recipes promoted by brands. After all, they want success dishes so we buy their product.

 
Baked Salmon with Spinach and Mushrooms

Ingredients:

2 skinless salmon fillets 

2 cups chopped fresh baby  spinach 

1 small onion, sliced


1 cup sliced fresh mushrooms

1 tomato, sliced

1/3 cup whipped cream cheese
2 tablespoons roasted pepper dip (store bought and delicious)


Method:

Preheat oven to 350°F.

Place salmon fillets in 13x9-inch baking dish sprayed with cooking spray.

Layer vegetables over salmon.



Top with combined cream cheese and roasted pepper dip.  I blended this is a mini food processor.

BAKE 20 to 25 min. or until fish flakes easily with fork. 


I did not use any pepper but I think a small amount of black pepper will round out the flavors.

Tuesday, May 21, 2013

Rigatoni with Peas, Asparagus and Ricotta - Donna Hay


Whoopee!  This is my week to choose and I picked Rigatoni with Peas, Asparagus and Ricotta. ( Modern Classics 1- p 130. This did not come easily for me since, as some of you are aware, hubby despises asparagus.  When we got married, he told me, there were a few food, he considered non edible.  They were chicken, asparagus and tuna.  Fortunately, he likes chicken now and attributes his dislike to his mother's cooking.  His Mom was known for both under cooking and overcooking but to be honest, I can't remember anything, she made that was either.  She was as plain cook with satisfactory meals, in my opinion.  Of course, there is an advantage to hubby not liking his mother's food.  He appreciates my meals.

At first, I thought, I would leave out the asparagus, then I decided to put one stalk in his dish and then, I thought, too bad, once a year, we can have asparagus.  I discovered, I really like it.  After all these years of avoiding it, I was surprised by how flavorful it is.  I put some in a dish, for another group, about a year ago but I nibbled, expecting the worse.  This time, I dove in and enjoyed.

This is a simple dish with asparagus, peas, ricotta, pasta, Parmesan, black pepper and salt.  You make a sauce out of half of the peas in the dish by mashing them.  This was a good dish but I am not sure I see the point of both green vegetables.  I would have preferred the peas with corn or tomatoes.

Check out the dishes from the other ladies and enjoy.
Margaret        Kayte          Gaye 
Recipes and Ramblins with the Tumbleweed Contessa

Monday, May 20, 2013

Blueberry Walnut Cake - THB

Yes, I am behind but I am working on catching up and actually, I am about ready to bake the next cake, a buttermilk bundt cake.  We in The Home Bakers (THB) are using Coffee Cakes by Lou Seibert Pappas.  Since, we are a coffee cake household, this is the perfect book for us.  Except for chocolate which Hubby does not like, the rest of the recipes are just right for him. 

This one, Marionberry-Hazelnut Cake is filled with his favorites, not marionberries or hazelnuts though.  What is a marionberry?  I used blueberries and planned to use almonds until I realized, I was out.  I pulled out walnuts instead.  I keep ground flours on hand with a celiac husband.  Nut flours give flavor and are a partial substitute for the all-purpose flour.  I use a gluten-free mixture and the nut flour.  A Great Combo!

You can find the recipe here.  My substitutions are as above, walnut flour, gluten free mix, blueberries.  Otherwise, I was true to the recipe, another good recipe from this book.
 Check out the other bakers and see their cakes and the changes they made.

Hearty Breakfast Casserole

  I have to admit that this month's food choice threw me.  Croutons.  What do I do with croutons.  I never use croutons, except to throw them into a salad.  With hubby having celiac, I tend to skip bread products or bread creations.  Either, I have to make it first or buy it and it is expensive.

 After much thought and more perusing through cookbooks and the Internet, I decided to make a breakfast dish.  I figured a little cheese, eggs and some seasoning and I would have something. Then, I found a recipe on Allrecipes .com.

I made it for a 2:00 PM breakfast on Sunday.  No, I did not sleep until then.  I started working on plans for my fifth grade and was too busy to eat.    If I want to diet, all I have to do is start a project, whether cleaning a closet, or leaning something new or making plans for school or even cooking.  I get absorbed and never a thought goes to tempting food.

Of course, I can not say that I don't eat when I am done and today, this is the casserole, hubby and I enjoyed.




Hearty Breakfast Casserole (Adapted)

Ingredients:

3 cups gluten-free croutons
olive oil spray


1 tablespoon olive oil
1 small onion, chopped
3 cups croutons
2 cups grated Cheddar cheese

6 eggs

1  cup milk

1 bell pepper (any color), diced

1 tablespoon prepared mustard


1 teaspoon dill

salt and pepper to taste

Method:

Preheat oven to 350 degrees F .

In a skillet, cook onions in the olive oil, until translucent, about 5 minutes.

Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and spray the top with additional spray. Sprinkle with grated Cheddar cheese and the onions.

Mix eggs,  milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese.


Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

It is done when a sharp knife inserted, comes out clean.

This is part of the Kosher Connection Linky organized by Tamar Genger who you can find at Joy of Kosher.

Eat and enjoy.

Gram's Buttermilk Pancakes - SRS

This is my third swap and I am enjoying, finding blogs, I have never sen before.  The adventure in a new blog and a new recipe is lots of fun.

This month, I selected my recipe from Sugar Cookies to Peterbilts.  I do what I usually do, jump from one recipe to another and change my mind, each time.  I still plan to make a lemon cake, I fell in love with just looking at the photo and a Southwestern salad with corn and black beans.  Yummy.

Kris must be strong living and working on a farm.  She describes all seasons as being difficult so I can imagine, life can be hard but she certainly sounds like she enjoys it.  She and her fiancee have cats a dog and chickens.  

I decided on Gram's Buttermilk Pancakes.  I have made pancakes for years but this one was very different than those of my past.  There was no butter and no sugar. Healthy - yes.  I wondered how it would taste.

My husband is my judge and when I saw him put a little maple syrup on this, I decided a little sugar would fit into the recipe but there was no need for butter.  This is a healthy and good pancake.  I did add almond extract because that is what I do.

I learned a wonderful lesson from these pancakes. I can cut fat in a lot of my recipes and I am betting, they will be good.  I wouldn't cut all the butter or oil but I can see, using less for a healthier version that is probably just as good.

Grams' Buttermilk Pancakes  (adapted slightly)

Ingredients:

1 tablespoon oil or butter for skillet

2 cups gluten-free flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon almond extract

2 c. buttermilk*

Method:


Mix dry ingredients. 


Add eggs, almond extract and buttermilk to dry mix. Mix until combined.  There may be a few lumps.

Place oil on griddle and heat.  I used an ice cream scoop to size my pancakes.  They took almost no time to cook.  As soon as they pancake bubbles, turn it over and cook for another minute or until brown.


*Buttermilk Substitute: For two cup of buttermilk, add two tablespoon of vinegar or lemon juice to a liquid measure cup. Fill cup to equal two cups, with milk.


HungryLittleGirl

Sunday, May 19, 2013

Tomato, Onion, Avocado Salad



The three ingredients in the title sold me.  If you like them, give this a try.  It looks good and tastes better.

I buy avocados from Costco, six at a time, which means, I have to have some dishes to use them in.  Usually, there is guacamole for one or two but the rest are not designated and I usually have fun searching for ways to use them.

Granted a salad is not a big deal when using avocado but this particular one is plated on a platter so it has a different look to it, which helps sell it.  For me, it was a special treat since it called for herbs growing right in my garden.  It feels wonderful, seeing all those bits of green on the top, knowing where they came from.



Tomato, Onion, Avocado Salad Recipe (adapted from Simply Recipes)

Ingredients :


3-4 fresh large tomatoes, sliced
1/2 red onion, sliced
2 avocados, peeled and cut into bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon fresh oregano
1/4 cup red wine vinegar
2 tablespoons olive oil 

1/2 teaspoon salt
Freshly ground black pepper to taste

1 teaspoon sugar or honey
 

Method :

Place a layer of sliced tomatoes on a large serving platter. 


Arrange the slivers of red onions and the chunks of avocado over the tomatoes. 

Sprinkle with parsley, garlic, and oregano. 

Combine vinegar, olive oil, salt, pepper and sugar or honey and drizzle the vegetables on the platter. 

Eat and enjoy.

Thursday, May 16, 2013

Mexican Corn Bake


I love corn and if I can find an excuse to make it, I gladly do. I keep frozen corn, on hand, all the time, so I can throw together some delicious dish.

In the summer, when we can get fresh corn, I refuse to do anything with it than boil it for a few minutes and eat it with all its sweetness.  There is nothing like freshly picked corn.  For the rest of the year, fortunately, there are many enjoyable dishes to make, blending the corn into some concoction or another.

This dish was a great success.  Everything blended together beautifully. I had stumbled on this Corn Bake at Pillsbury. 

Mexican Corn Bake

Ingredients:

2 bags frozen corn


2 tablespoons olive oil

1 cup chopped red bell pepper

1 large onion, chopped (1 cup)

2 eggs, beaten

1 1/2 cups sour cream

3 tablespoons cornmeal

2 teaspoons sugar

2  cups shredded Mexican cheese blend (8 oz)


Method:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.

 In 12-inch skillet, heat olive oil over medium-high heat. Stir in bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.

In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese blend. Pour into baking dish.

Bake 20 - 30  minutes until a sharp knife inserted, comes out clean.

Eat and enjoy.

Linked to Saturday Dishes

Tuesday, May 14, 2013

Moussaka - Donna Hay - a week behind




I just discovered, I am a week behind in our schedule.  We have a risotto for this week and it is just too late for me to do anything about it.  Please check out everyone else.

Another two day Jewish holiday starts tonight and I have been cooking up a storm. I did not want to miss out on Wednesdays with Donna Hay so I made this week's choice,  one of the dishes for the family.

We made Moussaka which is made up of wonderful ingredients such as eggplant, lamb, garlic, onion, tomato puree, vegetable broth, cinnamon, mozzarella and Parmesan cheeses.  Since I am Kosher, I could not include both the lamb and cheese in the same recipe (we do not mix meat and milk or even serve them, at the same meal.)  I decided to go with the dairy.





I was not traditional and used brown rice in place of the ground lamb.  This does change the whole feel of the dish although it still is a good combination to serve. 
You can find the original recipe in Modern Classics I on page 110. This was chosen by Kayte.

Check out the dishes from the other ladies and enjoy.

Margaret        Kayte          Gaye
 

Monday, May 13, 2013

Marinara Sauce - SRC

Remember as a kid how much fun it was to belong to a club.  Then came sororities and it got a little more competitive.  Now, joining a club is fun and easy if you enjoy cooking.  Just become a member of the Secret Recipe Club.  Wait for a delightful surprise each month when you are assigned a blog to cook from.  Then have lots of fun, looking through the blog and very likely finding many recipes to make.  Then, eliminate most of them and finally pick the one you are making.  We then wait for the Reveal which is now.

My assigned blog was Growing Up Gabel. 
Camille and her husband Mitch live in Las Vegas.  Their warm and loving family include a daughter and a son,  Ella and Miles.  Gabel is the kind of blogger I respect, one who loves what she is doing and gets joy from blogging.

It was easy to select a recipe because I needed a sauce for pasta, the night, I was cooking my recipe.  I found this straightforward, easy to make Sicilian Marinara Sauce and was delighted to make it.  I didn't make changes to the original recipe.  The only change I would make, in the future, is adding some of my home grown oregano and that is basically because it is from my garden and I am proud of our spices.


Marinara Sauce 

Ingredients :

2 large cans crushed tomatoes
2 cans tomato paste
1 head of garlic, finely diced
Olive oil
Pinch of hot pepper flakes
1-2 Tablespoons sugar
Dried or fresh basil
 

Method:

Cover the bottom of a very large pot with a thin layer of olive oil. Heat over medium heat.
Open all the cans of tomatoes.


When oil is warmed, add garlic and saute for just a few minutes.


Add all tomatoes. Fill each empty can of tomatoes with water and add to the pot.  Yes, it is a lot of water.


Raise heat to high.


Add in hot pepper flakes, sugar and dried basil to taste. If using fresh, add at the very end of the cooking time.


Bring sauce to a boil and then turn down heat. Simmer for 4 hours.


Eat and Enjoy.

Thanks Camille for helping feed my family and for having a welcoming blog.  Thanks  to April, head honcho and Suzanne, group leader of B team. 

Secret Recipe Club

Friday, May 10, 2013

Grilled Cutlets with Sweet Tomato Sauce



I had used Chicken cutlets for our Donna Hay recipe on Wednesday.  I had two left and no ideas as to what to do with them, a familiar situation.  I think, this is because I am a saver.  I want to know, I have what I will need, in the refrigerator, freezer or cabinets.

As a result, I buy a little bit of "everything".  At almost any given time, you will find bok choy, onions, sweet potato, potato, spinach, zucchini, carrots, chopped chicken and chopped beef, chicken cutlets, organic soup, etc., in the house.  Of course that is besides the dairy products.  My basic cheese is Parmesan, Ricotta, Cream Cheese, Cheddar, Mexican shredded, Edam, Goat and some sliced cheese.

My point is that I am usually ready with all the ingredients or a good substitute.

I remember one day, I met a friend in the food store and she was literally begging me, to stop by and take an onion, she had with no plans for.  I bet her kitchen is more organized than mine.  I didn't take her onion because I had a drawer full of three different kind of onions plus some other goodies.

I think, this goes to my aversion of food shopping, more than necessary.  If I had my way, I would shop once a week but it doesn't work, for me, even with a filled kitchen.  I might just need kabacha or celery or parsnips or a can of diced tomatoes or, or, or.................................

This leads to my two extra cutlets.  When I went to take them out of the refrigerator, I discovered hubby had already grilled them and he was asking me to make a sauce for them.

Now, here we go again.  I had a tomato that was so ripe, it was about to get up and jump into a pot or get moldy and have to be thrown away,  Horrors, I hate to throw away good food.  You have to know that the tomato was going to be part of the sauce.  Here goes........

Grilled Cutlets with Sweet Tomato Sauce

Ingredients:

2 chicken cutlets
1 tomato, chopped
1 teaspoon minced garlic
1 scallion, chopped
2 tablespoons brown sugar or honey
1/4 cup sweet red wine
spray olive oil

Method:

In a small saucepan, spray olive oil on the bottom of pan.  Add garlic and scallion and cook for 2 minutes.  Add tomato, wine, tomato and brown sugar or honey.  Cook on a low flame for another 4 minutes.

Cook for about 5 minutes and pour into a small food processor (the one that came with my immersion blender).  Turn on  and run until sauce has a few small pieces of the tomato and scallion still with substance.

Place cutlets in a baking dish.  Cover with sauce and heat in a 350 degree F oven for 10 minutes or until hot.

Serve with rice, quinoa or pasta and a salad for a complete meal.
If you would prefer it without the sauce, this is the grilled cutlets and I think, they look just fine all by themselves.

Linked to       Foodie Friday

Wednesday, May 8, 2013

Lemon Chicken Pasta - Wednesday with Donna Hay


I usually cook for my Donna Hay group on Tuesdays so I can post it on Wednesdays. I fell behind, this week, but I am getting it out on Wednesdays.

It is surprising that I am late in doing this since I look forward to cooking Donna recipes. Almost everything has turned out to be yummy and nothing has been difficult. A win-win situation. This week is no exception.

Lemon Chicken Pasta is shredded chicken mixed with spaghetti, garlic, red pepper, shredded chicken breast, lemon juice, lemon zest, basil , salt, pepper, and Parmesan cheese. I added sliced onions and I had a little coconut milk in the refrigerator and could not help myself. I added it to the mix and it made it perfect. We do not serve cheese with meat so I left out the Parmesan.

This is Gaye’s pick  so take a peek at her wonderful site. Margaret and Kate are the other two members and they welcome you to their  just as wonderful sites.  


Margaret  
Kayte
The recipe is on page 22 of Donna’s Off the Shelf: Cooking from the Pantry. It is also online at Donna’s website.. 


This is linked to:          Frugal Food Thursdays       Gluten-Free Wednesdays        Full Plate Thursdays

Tuesday, May 7, 2013

Sweet Potato Medley

  
Sometime, we find recipes that are total winners and this one turned out to be  just that.  I was checking out The Tasty Alternative, a site that caters to those who are on special diets, such as gluten-free, dairy free or sugar-free.  There are wonderful recipes and beautiful photos and I am betting you will want to visit.

I wasn't sure what to expect from the recipe.  I know that it looked good and has sweet potatoes which I love.  The added apricots and coconut milk were other  incentives to make the dish.  Honey finalized my decision.

I followed my gut and it lead me in the right direction.  If I had been cerebral about this, I would have mentioned that I could not see how the beans fit into the recipe, but they did.  Everything blended to make a slightly sweet temptation.


Sweet Potato Medley

Ingredients: 

1 cup sliced  onion
2 cups peeled and shredded sweet potatoes
 1 can garbanzo beans
1 cans salt-free chopped tomatoes
1/2 cup dried Turkish apricots sliced small)
1 cup canned coconut milk
2 tablespoons honey
 1 tablespoons olive oil

Spices 


1/2 teaspoon minced garlic
1 1/2 teaspoons ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamon
A few turns of the pepper grinder
 1/4 teaspoon ground ginger

Method:


Heat oil in a large skillet and add onions. Saute for 3 minutes. Next add in the sweet potatoes  and saute for 5 minutes. 


Add  the garbanzo beans, tomatoes, apricots, coconut milk, and spices. 


  Bring to a boil for 2 minutes. Turn down to low, gentle simmer and cover for 20 minutes, stirring occasionally.  Liquid thickens.


This makes a delicious side dish and this is one, I plan to make as often as possible.  We love it.

Linked to:  Allergy Free Wednesdays    Real Food Wednesdays

Monday, May 6, 2013

Banana Nut Bread - Taste of Home



I have come to the conclusion, one either loves bananas or hates bananas, at least in my family.  There are those like hubby who eats bananas daily and then there are my daughters who make the most unsophisticated sounds, if they hear the word banana.  Shame on you girls.

I like bananas in a fruit salad or in a loaf with chocolate chips.  I don't enjoy a plain banana.  Actually, I grew up on bananas and sour cream.  Yummy.

When there are always bananas in the house, one is apt to find some really ripe ones, somewhere.  I say this because this was the Case of the Missing Bananas.  My husband kept insisting that there were more bananas somewhere.  He was so strong about this , I suggested looking under the bed, in the attic and in the car.  Ok, that is a bit extreme.  

In the meanwhile, I bought bananas and hubby was happy.  Then one day, I heard him proudly exclaiming, "I knew, we had more bananas."  Yes, he found them, in plain sight.  Don't ask.
I, now inherited these very ripe bananas.  They resulted in this delicious quick bread.  If I had the time, I would have made banana ice cream but that will wait for another day.  anana Nut Bread Recipe 65 80 Banana Nut Bread (adapted from Taste Of Home Baking Book)

Ingredients :

1/2 cup oil

1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
2 tablespoons Rice Dream
1 teaspoon vanilla or rum extract
2 cups gluten-free flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped walnuts
 

Method:

In a large bowl, cream oil and sugar until light and fluffy. 


Add eggs, one at a time, beating well after each addition. 

Stir in the bananas, milk and extract. 

Combine the flour, baking soda and salt; gradually add to banana mixture just until moistened. Fold in nuts.
 

Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-75 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

I doubled the recipe and made three slightly smaller loaves.   

This is linked to :  

Friday, May 3, 2013

Bangers and Mash - Make it your Own




I discovered this wonderful new group and immediately cooked the recipe of the month and promptly forgot I hadn't posted it and that is why I have to cook, at the last minute, in the future.  This is a feeling foolish day.  The name of the group is Make it Mine.

To learn about the club, take a short trip to  Cook the Story.   The idea is to take traditional dishes and put your own spin on it.

When it came to the dish, Bangers and Mash, I had no idea what we were talking about and didn't feel, I could be too innovative when I didn't have a clue about presentation.  I decided to make potato mounds with the sausage.


 
 Bangers and Mash

Ingredients :

1 pound turkey sausage
4 large potatoes, peeled and diced
1 tablespoon olive oil
 one onion, diced
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper
 
Method:

Preheat the oven to 425 degrees F.

Bake sausages in a square pan until they are a bit crinkly and blackened slightly.

While the sausages are in the oven, cook the potatoes in a large saucepan with water to cover. Cook for 20 to 25 minutes, until the potatoes are very tender. 
 
Drain the potatoes .
 
Heat oil in a skillet and cook the onion for about 20 minutes until caramelized.  Add onions to potatoes with mustard and black pepper.
 
Use a ricer or masher to get nice creamy potatoes.  Add a little milk if necessary.
 
Using an ice cream scoop make mounds of mashed potatoes and place on a cookie sheet.  Bake at 400 degrees F for 15 minutes until they brown a little.  Serve with sausages.

Eat and enjoy.

Vegetable Tian - Ina Fridays


This is the second month of Ina Fridays when we cook a recipe from Ina Garten, the Barefoot Contessa.  I love her recipes although, at times, I cut down on the butter and oil.  The food is still delicious.

This month, we are making side dishes.  There is never a problem finding an Ina recipe and usually, it is online, so it can be posted.   This is no exception.

I thought side dishes and first gravitated to rice or quinoa.  Then, I decided on our love, vegetables.  In my search, I came across this tian and stopped right there.  The highlight was the tomato which was rich and filled with flavor.  It sparked up all the other veggies which are more or less bland but do pick up seasoning and sauces well.

We would love it if you would join us in cooking.  Let Alyce @ More Time at the Table, who is the originator of our group and the one who works hard to keep us going, know of your interest.  The linky is for members only so come one and be a member.

Next month is the mighty main dish.  I am looking forward to it.

Vegetable Tian (adapted from Ina Garten)
Ingredients

olive oil
2 large yellow onions, cut in half and sliced 

1 teaspoon minced garlic
3  medium  potatoes, peeled
1 large zucchini
3  medium tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon driedthyme 

 2 ounces Parmesan cheese, shredded

Method:

Preheat the oven to 375 degrees F.

Brush a 10 - 12 inch square baking dish with olive oil. 


In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. 


Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. 

Sprinkle with salt, pepper, thyme and drizzle with 1 more tablespoon of olive oil. 

Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. 

Uncover the dish,  sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.



Check out what other members made this month.

 

  Real Food Forager   



My Sweet and Savory
Simply Sugar and Gluten Free