Category: Gluten Free

Dinner · Easy Recipe · Gluten Free · Meal prep · quick dinner · Uncategorized

French Onion Chicken Pilaf

rebeccahoopLeave a comment

I love the flavors of French Onion soup, but it is not hearty enough for a full meal. I added some chicken and rice to make a hearty one-pot dinner. I also served this with roasted brussels sprouts to add some greens.  This recipe makes enough for four people or a great meal prep option.

fullsizeoutput_1456

4-5 boneless, skinless chicken thighs

Olive oil

1 onion, sliced thin

4 cloves garlic, minced

1 cup sherry wine

1 cup rice, I used white basmati

2 1/2 cups beef broth

1 t granulated garlic

1 t granulated onion

2 t dried thyme

Salt and pepper to taste

In a cast iron dutch oven or 5 qt saucepan, sear chicken thighs in about 2 T olive oil. Remove chicken to a plate.

Add onions to the pan and caramelize on medium heat. Try to remove the seared bits on the bottom of the pan with a spoon

Add garlic and rice, saute for about 1 minute

Deglaze with sherry wine, reduce to sec

Return chicken to the pan, add beef broth and seasonings. Stir to combine

Bring liquid to a boil. Reduce heat to low and cover the pan with a lid. Simmer for about 25 minutes or until rice is cooked.

Enjoy.

I garnished with fresh parsley and rosemary.

 

Dinner · Gluten Free · quick dinner · Uncategorized

Harvest Pork Loin

rebeccahoopLeave a comment

I created this recipe several years ago and continue to make it every fall. The first time I made it was during Trick-Or-Treat and the kids who came to the door were more spell-bound by the aroma from my house than the candy.

fullsizeoutput_144d

1 pork tenderloin

1 onion, sliced

1 apple, sliced.

2 sprigs rosemary, stemmed and chopped

2 sprigs sage, stemmed and chopped

1 cup apple cider

Salt and pepper to taste

Olive oil

 

Preheat oven to 350 degrees

Rub the tenderloin with salt, pepper and half of the chopped herbs

Sear in olive oil in a cast-iron skillet or sautee pan. Remove and place in an oven-safe dish.

Add more oil and onion to cast iron skillet, saute until caramelized.

Add apples and saute until softened.

Add remaining herbs and cider to deglaze, stir to remove bits on the bottom of the pan

Pour contents on top of pork loin.

Bake in the oven for about 15-20 minutes, until the desired temperature is reached. I cook to about 150 degrees for medium.

Allow resting 5 minutes or so before slicing.

Serve with apple and onion mixture.

 

 

Breakfast · Gluten Free · Salad · Uncategorized

Breakfast Salad Bowl

rebeccahoopLeave a comment

I like to make a salad for breakfast to pack in as many savory nutrients as possible. I mix the proteins with potatoes and serve it on a bed of fresh spinach. I kicked my sugar addiction a few years ago, so sweet pancakes usually make me feel sluggish the rest of the day.

fullsizeoutput_1316

1 egg

2 turkey sausage links

1 cup diced sweet potatoes, roasted

1 cup fresh spinach

Place a saute pan on medium heat and add sausage and potatoes to heat through.

Add the egg and scramble into the sausage and potatoes until the egg is no longer runny.

Season with kosher salt and black pepper

Pour mixture onto spinach on your serving plate or bowl.

Add hot sauce of choice for extra flavor.

 

Dinner · Gluten Free · quick dinner · salmon · Uncategorized

Mustard Glazed Salmon

rebeccahoopLeave a comment

This might be one of the simplest yet flavorful recipes ever. I grilled it but you can also roast it in the oven.  I served it with roasted sweet potatoes and grilled broccoli.

fullsizeoutput_131e.jpeg

2 salmon filets

1 T whole grain mustard. (Trader Joe’s makes a fantastic one)

Spread about 2 t of the mustard onto the top of each salmon filet

Grill:  on medium heat for  10 minutes or until cooked to preferred temperature. I usually cook to medium, about 140 degrees F. You do not need to flip the salmon.

Oven Roast: 400 degrees. Place salmon on a parchment-lined baking sheet. Cook about 10 minutes until desired temperature.

 

Seasoning for Potatoes

1 lb sweet potatoes, diced with skin on

2 t kosher salt

2 t granulated garlic

2 t granulated onion

1 t paprika

1 t turmeric

2 T olive oil

Preheat oven to 425 degrees

Toss all ingredients in a bowl to combine.

Place on a parchment-lined baking sheet and bake for 15-20 minutes until tender.

Dinner · Gluten Free · Meal prep · Post workout · quick dinner · turkey

Ground Turkey Tikka Masala

rebeccahoopLeave a comment

I threw this together really quick because our planned dinner did not cook all the way while we went for an evening ride. This recipe took less than 15 minutes to make.

I served it with roasted potatoes and fresh spinach. Rice and veggies would be a nice accompaniment as well.

This would be a great meal prep option.

img_2716-3

1/2 onion, diced

3 inches of fresh ginger, minced

4 cloves of garlic, minced

1 lb ground turkey

1  28 oz can of crushed tomatoes

1 can chickpeas, drained

1 cup plain yogurt

2 T curry powder

1 lemon juiced

Salt to taste

Sauté the onion, ginger, and garlic in 2 T olive oil until golden.

Add ground turkey and stir. Cook until mostly brown.

Add tomatoes, yogurt, lemon juice, curry powder, and salt. Stir to combine.

Bring to a simmer for several minutes until everything is cooked through and hot. Stir often.

Serve

Dinner · Gluten Free · Vegetables

Spring Vegetable Medley

rebeccahoop1 Comment

This is a delicious mix of veggies. The trick is to make sure your pan is smoking hot before you add anything.

I actually served it with broiled salmon, gnocchi, and a pan cream sauce.

IMG_1904

1 half red onion, sliced

1 zucchini, sliced *not technically in season, but works great

1 cup green peas, fresh is possible. If frozen defrost in a bowl of cold water then dry

1 bunch of asparagus, chopped

2 cloves garlic, minced

2 T olive oil

kosher salt as desired

 

Heat a stainless steel or cast iron skillet to almost smoking hot

Add olive oil, swirl around pan to heat

Add onion, and stir for a about a minute to caramelize

Add asparagus and zucchini, continue to cook until golden

Add peas and garlic, stir and cook until golden

season to taste

 

The pan will have lots of goodness not the bottom. If you want a yummy sauce to accompany, remove cooked veggies to a bowl. Deglaze pan with 1 lemon juice and 1/2 cup  water. Stir to remove the Sucs from the pan. Reduce heat to low and add 1 cup of heavy cream and fresh herbs (I used parsley). stir until it simmers. Serve

This is the finished plate

IMG_1905

Dinner · Gluten Free · Meal prep · Vegan

Quick Curry

rebeccahoopLeave a comment

Curry is like a cozy blanket, warm and comforting.

I grew up in rural Ohio, and never even heard of curry until Culinary school. My first taste made me wonder where it had been all my life. 

Of course I developed a super quick version. It is vegan and gluten free, but I always add some roasted chicken for extra protein.

I’m serving it with brown rice and green lentils. 

 1 cup of brown rice and 1 cup of lentils in the rice cooker with 4 cups of water. Start this before you start chopping veggies so everything will finish around the same time.

This recipe makes about 6 portions and holds great for a week


1 red onion, sliced

1 inch fresh ginger, peeled and grated

3 cloves of garlic, minced

1 bell pepper, diced

1 head of cauliflower, chopped 

1 head of broccoli, chopped

5 carrots, sliced

2 cans of coconut milk

4 T curry powder

Salt as desired

2 limes, juiced 

In a large pot, sauté onion in olive oil until caramelized. 

Add ginger, garlic, bell pepper and carrots, stir and allow to sauté for a minute.

Add broccoli and cauliflower, stir

Add 1 cup of water to deglaze

Add coconut milk and spices, stir to combine

Reduce heat to medium and allow simmer for about 20 minutes until veggies are softened. Stir often

Stir fresh lime juice and adjust seasonings just before serving.

Enjoy!

Dinner · Gluten Free · Meal prep

Cajun Chicken Pasta

rebeccahoopLeave a comment

This is a quick not so healthy, but still better than takeout recipe. 

I tend to make waaaaaaay too much, so this reheats nicely for leftovers. This recipe makes about 6 portions

  
1/2 pound pasta, any variety. I usually opt for gluten free brown rice pasta 

1/2 pound chicken, cooked and chopped. Today I chose andouille chicken sausage

1 zucchini, sliced

1 bunch asparagus, chopped

1 head broccoli, chopped

1 red bell pepper, diced

2 T butter

1/2 cup heavy cream

2 T Cajun seasoning*
Cook pasta as directed

Preheat oven to 425 degrees

Toss vegetables in a bowl with a splash of olive oil and a pinch of kosher salt

Place veggies on a parchment lined baking sheet. Add chicken and mix together on the sheet

Bake for 10-15 minutes until veggies are golden

Once the pasta is cooked, drain in a colander in the sink

In the same pot used for cooking pasta, return to the stove and melt the butter.

Mix in the Cajun seasoning and heavy cream. Bring to a simmer for about 30 seconds to thicken

Toss the pasta, cooked veggies and chicken into Cajun cream sauce

If you want to get crazy, add some Parmesan cheese 

Enjoy!
* Cajun seasoning

You can buy from the store, I like Paul Prudome’s spice mixes. 

Or

Here is a recipe for Cajun seasoning 

1 T kosher salt

1 T granulated garlic

1T granulated onion

2 T smoked paprika

1 T crushed pepper flakes

1 t thyme, dried

1 t dried oregano

1 t fresh cracked pepper

Dinner · Gluten Free · Salad

Shredded Brussels Sprouts

rebeccahoopLeave a comment

Lately, I have been buying Brussels sprouts and not have time to cook them before they turn woody. Today, I found a remedy! I think the best part of Brussels sprouts are the caramelized edges, why not make them ALL caramelized?!?!

1 lb brussel sprouts, trimmed
2 T olive oil
Pinch of kosher salt
3 cloves garlic, minced

Shred sprouts in a food processor with slicer attachment.
Toss in a bowl with olive oil, salt and garlic.
Spread in a single layer on a parchment lined baking sheet.
Bake in a 425 degree oven for 10-15 minutes until golden
Enjoy

IMG_0421-0

I served a cup with roasted chicken for dinner.

I made 2 lbs of sprouts because I needed to use them up, I plan to make a salad with it tomorrow
1 cup chilled roasted sprouts
1 cup spinach
1/2 cup diced roasted beets
1/2 cup chopped snap peas
1/4 cup shredded carrots
1 oz goat cheese
1 T pistachios
No salad dressing needed, trust me!

Dinner · Gluten Free

Southwest chicken bowl

rebeccahoopLeave a comment

I made southwest roasted chicken with brown rice and black bean and corn salsa. Here a few recipes for a quick dinner.

/home/wpcom/public_html/wp-content/blogs.dir/8c2/70143901/files/2014/12/img_0964.jpg

Oi! I need to work on iPhone food photography! But Trust me it’s delicious 🙂

Southwest Spice Mix
Great for chicken, beef, pork, seafood, basically anything.
I will give many more recipes with this mix

2 T chili powder
1 T cumin
2 t kosher salt
1 t granulated garlic
1 t granulated onion

Rub onto 1 lb of meat.
Place onto a parchment lined baking sheet.
Bake at 400 degrees for about 15 minutes until cooked rough

Black Bean and Corn Salsa
1 can black beans, rinsed and drained
1 cup corn
1 lime, zest and juiced
1 pt grape tomatoes or 1 cup canned, diced, etc.
1/2 cup fresh cilantro, stems included
3 cloves garlic
Pinch of salt
Hot sauce to taste

In a food processor purée lime zest and juice, cilantro, tomatoes, garlic, hot sauce. If too thick add a few Tablespoons of water.
Stir in beans and corn
Serve
Can be stored in an air tight continent for 1 week
Also goes great with scrambled eggs