Sunday, January 25, 2009
Cherry Pecan Coffee Cake
Saturday, January 24, 2009
Italian Chicken & Pesto Pasta (Gluten-Free)
Ingredients:
1 lb chicken strips or 2 boneless-skinless chicken breasts cut into strips
Italian breadcrumbs (I used Gluten-Free bread crumbs, recipe below)
1 package pasta, prepared according to directions (I used brown rice spaghetti)
1/2 cup pesto (I used Basil Pesto from Whole Foods)
Sea salt, black pepper, garlic, parmesan cheese
Olive oil
Directions:
Cook your pasta according to the package directions. Cover the bottom of a skillet with olive oil over medium-high heat. Pour breadcrumbs in a shallow dish and dredge chicken into bread crumbs being sure to shake off the excess crumbs. Brown strips on each side until golden brown, approximately 10 minutes total cooking time.
Drain pasta and return to pan. Toss pasta with 1/2 cup pesto, 1 tablespoon of olive oil, and add sea salt & pepper to taste, depending on the saltiness of your pesto. Plate pasta and add strips on top, sprinkling with parmesan cheese.
GLUTEN-FREE ITALIAN BREAD CRUMBS
INGREDIENTS:
10-12 slices gluten-free brown rice bread
garlic powder, onion powder, sea salt, black pepper, parsley flakes, Italian seasoning
Place bread on a cookie sheet in a preheated 200 degree oven. After one hour, turn bread over and bake for an additional hour. If bread still feels soft, repeat the process. When bread is dried out, place in food processer and reduce to crumbs. Add in 3/4 teaspoon of garlic and onion powder, 1 teaspoon Italian seasoning and dried parsley, and 1/2 teaspoon black pepper and sea salt. Mix together and place in a airtight container.
Monday, January 19, 2009
Over The Top Frosted & Stuffed Brownie Bites
Ingredients:
3/4 cup unsweetened cocoa
2/3 cup vegetable oil
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 (about) cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line mini-muffin tins with papers. Combine cocoa and oil in large bowl until smooth. Mix in sugar. Add eggs and vanilla, mixing until combined. In a separate bowl, sift together flour, baking powder, and salt. Add to cocoa mixture, stirring to combine. Fold in 1 cup chocolate chips, reserving remaining 2/3 cup for decoration. Fill each muffin paper with about 1 rounded tablespoon of batter. Bake 12 to 14 minutes or just until set and small cracks appear on surface. Remove from oven. Immediately place about 6 semi-sweet chocolate chips on center of each hot brownie bite. Let rest 2 to 3 minutes to soften, then swirl melted chips with the back of a spoon to frost brownie bites. Yield: About 4 dozen brownie bites.
Monday, January 12, 2009
Chicken & Broccoli Stir Fry with a Side of Oriental Potatoes
2 boneless skinless chicken breasts, cut into thin strips
2 cups frozen broccoli florets
½ cup shredded carrots
1 medium onion, thinly sliced
1 bell pepper, thinly sliced
2 tsp. ground ginger
2 cloves garlic, minced
2 tbls soy sauce (I use organic with no added MSG)
2 tbls brown rice syrup
1 cup water
sea salt
¼ tsp black pepper
olive oil
tapioca starch & water (for thickening)
In a large skillet, add in a couple of tablespoons of olive oil over medium-high heat and add in chicken, onions, bell pepper and garlic. As this is browning, add in half of the soy sauce, half of the ground ginger and the black pepper. Continue to cook over medium-high heat until chicken is browned then add in the broccoli, carrots and water. Reduce heat to low and add remaining soy sauce and ginger. Simmer for 10-15 minutes until veggies are tender. Add in brown rice syrup, stir and check your seasonings, adjust if necessary. If needed, add a dash of sea salt. When all ingredients are combined, thicken to your desired consistency using a mixture of tapioca starch and cold water. Delicious served by itself or over fried brown rice or brown rice noodles. (Note: I do not care for fresh ginger, however I know many people do. So if you prefer, replace the ground ginger with fresh grated ginger.)
1 medium onion, quartered & cut into ½” chunks
½ tsp sea salt
¼ tsp black pepper
1 tsp garlic powder
2 tbls soy sauce (I use organic with no added MSG)
2 tbls brown rice syrup
3 tbls olive oil
Directions:
Place potatoes in a covered microwave-safe bowl with ¼ cup water and cook on high for 15 minutes. Drain off any remaining water. Heat olive oil in medium skillet, add in potatoes, onions, sea salt, garlic powder and black pepper, and cook over medium heat until potatoes are browned. Add in soy sauce and brown rice syrup and stir to combine. Cook over low heat for 5-10 minutes to combine flavors. Enjoy!
Thursday, January 8, 2009
Green Chili Burritoes
This is a quick version of Dad's green chili burritoes and these are made with chicken because I no longer eat pork. I hope you will give these a try. I know you will love them and will make them again and again.
Ingredients:
2 large boneless, skinless chicken breasts, diced into small pieces
1 medium onion, diced
1 can roasted diced green chilis
2 new potatoes peeled and diced (or regular potatoes)
1 tsp (or more to taste) sea salt
1/2 tsp black pepper
1 1/2 tbsp ground cumin
1 1/2 tbsp ground chili powder
2 tbsp olive oil
1 whole habenaro pepper (Don't blame me if you get a seed under your fingernail!)
Directions:
Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add in chicken and onions, salt and pepper. Saute until browned. Next pour in green chilis, cumin, chili powder and garlic powder, and toss in the whole habenaro pepper (if you so desire) lowering heat to medium and cook 10 minutes, stiring frequently. While this is cooking, place your diced potatoes in a microwave safe bowl with 1/4 cup water and microwave for 10 minutes. After the potatoes have microwaved, drain any remaining water and add the potatoes into the meat mixture, check your seasonings for taste and add in 1/2 cup water. Reduce heat and cover, simmering over low heat for 15-20 minutes or until potatoes are tender and water is absorbed. Adjust seasonings if necessary.I usually get out my trusty old griddle and heat my tortillas, being sure to brown both sides. This is delicious with tortillas, in a baked potato, over eggs, in an omelet, the uses are endless. Enjoy!
Monday, January 5, 2009
Italian Roasted Chicken
Ingredients:
1 Whole Chicken, cleaned, washed & dried
Italian Seasoning
Sea Salt
Black Pepper
Garlic Powder
Olive Oil
Directions:
After cleaning, washing and drying off chicken, sprinkle generously with your favorite Italian seasoning, garlic powder, sea salt and black pepper. Drizzle chicken with olive oil and rub spices into skin. This is great if you can season, cover and refrigerate overnight, but if not, that’s okay too. Place chicken into baking pan and slide into preheated 400 degree oven. Bake for 1 ½ - 2 hours depending on the size or until juices run clear when thickest part of chicken pierced if you do not have a thermometer, basting the chicken periodically with the cooking juices in the pan.I make many different baked or roasted chickens, but this one tends to be our go-to chicken when we want a good old-fasioned dinner around the table. This one is fantastic with parmesan and garlic seasoned pasta or your favorite potato dish. I like to serve it with a side of Brown Rice Pasta seasoned with garlic, parmesan cheese, olive oil and a dash of sea salt & pepper. MMM MMM! My taste buds are sooo excited over this one! I never met a chicken I didn't love!
Sunday, January 4, 2009
Sunday Dinner & Eggplant Parmesan (Gluten-Free)
Directions:
Slice eggplant. Heat enough oil in skillet to cover bottom of pan (adding to as necessary as eggplant soaks the oil). Break the eggs into a shall dish, add a splash of water, sprinkle with sea salt and a dash of pepper & whisk. Place bread crumbs in a shallow dish. Run each eggplant slice through the eggs, draining any excess, then dredge in breadcrumbs. Brown eggplant over medium high heat. When browned on both sides, remove from skillet and drain on papertowels. Repeat the process until all eggplant slices are browned. In a 9x12 pan, spread the bottom of the pan with spaghetti sauce, add layer of eggplant, top with sauce, then dot with fresh mozzerella cheese. Repeat process until all eggplant slices are used. Sprinkle with Italian seasoning or parsley. Bake at 400 degrees for 20 minutes or until golden bubbly. Enjoy with a beautiful dinner salad! Oh so yummy!
Green Bean Casserole - (HEALTHY & Gluten-Free)
Ingredients
2 lbs green beans fresh or frozen (I used fresh)
1 medium onion, cut in half & sliced into thin strips
2 garlic cloves, minced
1 red bell pepper, cut in half & sliced into thin strips
6 oz. fresh mushrooms - button or portobello, sliced
6 oz. cheese - goat and cream cheese. (Cheese can be omitted. I used about 3 oz of feta instead)
olive oil
plain bread crumbs (I made gluten-free Italian bread crumbs - see recipe below)
balsamic vinegar or soy sauce
sea salt
black pepper
flat leaf parsley fresh - for garnish (Optional)
Directions
If using fresh green beans, trim the ends. Place green beans in a pot of salted boiling water and cook for 3-5 minutes. Pour green beans into collander to drain and run cold water over to stop the cooking process. In a casserole dish, combine beans with button mushrooms and sliced red peppers. Toss with olive oil and balsamic vinegar or soy sauce to coat, a sprinkle of sea salt & black pepper. Roast in oven for 15 minutes at 400. Saute onion wedges and garlic in olive oil just until tender. Toss cooked onions with a handful of bread crumbs to coat for classic onion ring crispiness.
Toss warm vegetables with cheese, top with onions and return to oven at 400 degrees for 10 minutes or until cheese is melted. If desired, scatter fresh snipped parsley on top for a peppery flavor when done. Enjoy.
NOTES: I used the balsamic vinegar last night when I made this. My hubby doesn't like sweet foods unless it is a dessert and leans more to savory flavors, so I will be using soy sauce the next go with this recipe.
GLUTEN-FREE ITALIAN BREAD CRUMBS
10-12 slices gluten-free brown rice bread
garlic powder, onion powder, sea salt, black pepper, parsley flakes, Italian seasoning
Place bread on a cookie sheet in a preheated 200 degree oven. After one hour, turn bread over and bake for an additional hour. If bread still feels soft, repeat the process. When bread is dried out, place in food process and reduce to crumbs. Add in 3/4 teaspoon of garlic and onion powder, 1 teaspoon Italian seasoning and dried parsley, and 1/2 teaspoon black pepper and sea salt. Mix together and place in a airtight container.