Dinner · Gluten Free · Vegetables

Spring Vegetable Medley

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.

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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

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Dinner · Gluten Free · Meal prep · Vegan

Quick Curry

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

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

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

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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

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

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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

Dinner · Gluten Free · Salad

The Art of Salad

Salads are the best way to increase your veggie consumption. However, a lot of people get stuck with ideas and usually make the same iceberg lettuce, carrot, tomato and ranch dressing salad. You would be surprised what goes goes together when you get creative.
This is my basic formula for salad:
2 cups of dark leafy greens
1 cup of different veggies, usually two or three varieties
1/4 cup fruit
1 t nuts
1 T cheese
1-2 T salad dressing

After our party Friday, we had lots of leftover veggies and spinach. I threw together a delightful salad for dinner last night.
Spinach,Broccoli, Cauliflower, cucumber, carrots, pomegranate seeds, and feta. I used an orange Rosemary vinaigrette and a drizzle of balsamic glaze.

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Orange Rosemary Vinaigrette
1/4 cup Trader Joe’s orange and moscato vinegar
1T fresh rosemary leaves
1 clove garlic
Punch of salt
1 cup olive oil
Add vinegar, Rosemary, garlic, and salt into a food processor or blender until smooth.
Slowly drizzle oil into cup while running to create an emulsion.
Serve.