Wednesday, February 14, 2018

Stuffed Tomatoes & Peppers

1 cup red quinoa (uncooked)
1 cup feta cheese, crumbled
1 cup calamata olives, seeded and diced
1 can artichoke hearts, diced
2 T lime juice
1 t basil
1 t garlic
sea salt to taste
8-12 small, round tomatoes (like over-sized golf balls)
1 package sweet, mini-peppers

Cook quinoa according to package directions (boil for 15-20 minutes). Drain. Mix top 8 ingredients. Slice off top of tomatoes and hollow out. Slice a hole in the sides of the peppers and seed. Spray dish with olive oil. Place all tomatoes and peppers in the casserole dish. Top them with extra feta. Bake 15-20 minutes.

Quinoa & Lentils

Serves 15

2 cups (uncooked) quinoa
1 1/2 cups (uncooked) lentils
1/2 red onion, diced
2-3 T garlic, diced
2 T olive oil
1/4 cup lemon juice
ground black pepper to taste
sea salt to taste

Cook quinoa and lentils according to package directions (boil 15-20 minutes). Drain. Meanwhile, saute red onion and garlic in butter. Combine all ingredients and serve.

This makes a great side with marinated or roasted chicken, pork chops, beef roast, or fish. Add a vegetable, too, for a complete meal.

Tuesday, January 23, 2018

Cardamom Chicken and Chickpeas



4 chicken breasts, cut into 3 pieces each
2 T cumin powder (or toasted seeds, ground with a mortar & pestle)
8 cardamom pods (opened, pods removed, and seeds ground with a mortar & pestle)
2 T honey
1T fresh ginger, grated
2 t minced garlic
Pinch dried chili flakes (optional/You can also use jalapeno stuffed olives, below, instead of regular ones to add the spiciness)
6 T olive oil
Salt & pepper to taste
1 large red onion, finely sliced
1 1/4 cups chicken broth
14 1/2 oz can chickpeas, rinsed & drained
Handful pitted green olives, sliced
1/2 - 1 cup chopped cilantro
Hot, cooked jasmine rice

1. Combine cumin, cardamom, honey, ginger, garlic, chili (if using), and 4 T of olive oil in a small bowl.
2. Place chicken pieces in a Ziplock bag and add combined seasonings. Mix well and allow to sit for 2 hours (or more) in the refrigerator.
3. Gently fry chicken in remaining oil until golden brown on all sides. Place in a tagine pot (or heavy casserole dish, or you can cook this in your crockpot). Drizzle remaining marinade mix on top.
4. Cover with onion, tomatoes, chickpeas and olives. Pour in the chicken broth.
5. Cover and cook in a 375 degree oven for one hour.
6. Stir in chopped cilantro just prior to serving.
7. Serve over rice.

Tip: If you are using a tagine or casserole dish, place a cookie sheet beneath your dish to catch unintentional drippings.

Wednesday, November 15, 2017

Cheese Cake Flan

1 cup sugar
3 eggs
6 oz cream cheese
1 can sweetened condensed milk
1 can evaporated milk
1 tsp vanilla
1 tsp salt

Put sugar and 1/4 cup of water in microwave until melted and browned.
Pour this syrup into 8”-9” cake pan.  Let harden.

Mix remaining ingredients in blender.  Pour into pan. 

Bake in a water bath for 50 minutes @ 350º.
Check with toothpick. Turn out upside down onto plate.
Allow flan to cool and be chilled before serving.

As per requested by Sarah M.

Wednesday, September 13, 2017

Tornado Cake

Cake- 
* 2 cups all-purpose flour
* 1 teaspoons baking soda
* 2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 20oz can crushed pineapple

Topping-
* 1/2 cup salted butter
* 1/2 teaspoon vanilla extract
* 2/3 cup evaporated milk
* 1 cup granulated sugar
* 1 cup chopped pecans
* 1 cup sweetened coconut flakes

Instructions
1. Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter
2. In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
3. Pour into your baking pan and bake for 40-45 minutes or until golden brown
4. Poke several holes in the cake with the handle of a wooden spoon
5. In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
6. Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
7. Pour your topping evenly over your cake, slice, and enjoy!



from Laurel Brown following Hurricane, Irma Sept 2017

Tuesday, September 5, 2017

Gluten-Free Broccoli Rice Casserole

Ingredients:
1 Stick of butter, divided.
1/2 cup diced onion
1 T diced garlic
2 cups fresh broccoli heads and some stems, diced
1-2 T cornstarch
1 1/2 cups milk
3 cups shredded cheese (cheddar & Monterrey jack cheese blend)
6 cups cooked jasmine rice


Directions:
Melt 1/2 stick butter in large wok. Saute onions and garlic. Add broccoli. Cook 1 minute. Add cornstarch and mix well. Stir in milk, remaining butter and 1 1/2 cups shredded cheese until it makes a thick sauce. Remove from heat and stir in rice until well blended. Pour into greased 9 x 13 casserole dish. Top with remaining cheese and bake at 375 degrees for 20 minutes.

TIP: Add 2-3 cups shredded chicken to make this a full meal instead of a side dish.

Monday, August 28, 2017

Gluten-free Milanesa

Milanesa is a thin, delicious, Argentine, breaded beef steak. This, is the gluten-free variety. Click here for the original version.

8 thinly sliced beef steaks (pounded thin)
Lime juice
Salt
2 T milk
3 eggs, beaten
2 cups gluten-free rice 1-to-1 baking flour (Red Mill brand)
1 tsp chopped parsley (fresh is best)
2 cups almond flour/meal
Grapeseed oil for frying
lime wedges

Sprinkle each steak with lime juice and sprinkle with salt. Place them in a dish together and allow to sit for 5 minutes. Coat each steak lightly with a mixture of gluten-free flour, 1 t salt, and pepper. Dip steaks in mixture of eggs and 2 T milk. Dip steaks in mixture of almond meal, parsley, and 1 t salt. Fry each steak in oil until steak borders begin to brown, then flip and cook the other side. Should steaks be too thick, you can score the borders to avoid curling. Serve hot with lime wedges.

Moroccan Chicken




Give yourself a good two hours to prepare this meal. Serves 8-10.


Ingredients:
2 lbs boneless chicken, cubed
2 T vegetable oil, canola oil, olive oil, or sunflower oil
2 large Vidalia (or yellow) onions
1 T sugar
1 t nutmeg
1 t cumin
1 t coriander
1 t ground ginger
1 t cinnamon
1/2 t sea salt
1/4 t red pepper
1/3 cup raisins
1 carrot, thinly sliced
1 stalk celery, thinly sliced
2 Roma tomatoes (or 1 regular tomato), diced
1 leek, thinly sliced
1 can chickpeas
4 c. chicken broth
Hot, cooked jasmine rice

Directions:
1. Lightly cook chicken in oil, remove from pan, and set aside. Add onions and cook on medium heat for 10 minutes.

2. Add sugar and all seasonings and cook for another 15 minutes on medium heat until onions are caramelized. Return chicken to pan, add raisins, carrot, celery, tomatoes, leek, chickpeas and chicken broth.

3. Transfer to a tagine pot (pictured above) and cook in your oven at 375 degrees for 1 hour. OR, if yo do not have a tagine, simply bring to a boil, then reduce heat to a simmer and cook for 45 minutes to 1 hour until chickpeas are tender.

4. Serve over hot, cooked jasmine rice.

Tuesday, August 1, 2017

Cilantro Lime Salmon (Whole 30 Compliant)

I've been doing the Whole 30 diet (it's an elimination diet that helps you determine which foods are triggering other health issues). You have to eliminate dairy, sugar, alcohol, legumes (including peanuts, peas and soy), grains (including corn), and a few other things, such as additives. You can have meats, potatoes, eggs, vegetables, fruit, vinegar (except malt vinegar), healthy oils (coconut oil, grapeseed oil, avocado oil, ghee, etc.), and nuts & seeds. It's been a challenge, but the benefits have been pleasing and interesting. Anyway--I've had to come up with a few dishes that comply with the diet, and some of them are actually pretty tasty. Here's one of my favorites:


Cilantro Lime Salmon
(Serves 4-6)

8 Fresh or frozen salmon fillets (thawed in warm water)
3/4 to 1 cup chopped cilantro
1/4 cup lime juice
Salt
Coconut Oil (or avocado oil or grapeseed oil)

Melt oil in pan. Place salmon fillets in the pan and sprinkle with salt. Pour lime juice on top and spread cilantro liberally over fillets. Fry lightly on one side for a few minutes, then flip and fry the other sides, being careful not to overcook. Fillets are done with they can be easily flaked with a fork.

Serve with a side of roasted red potatoes and asparagus.

Wednesday, February 15, 2017

Almond Cranberry Biscotti

2 cups sugar
1 cup (2 sticks) butter, softened
2 T grated orange peel (or lemon juice)
4 large eggs
7 cups all-purpose flour
2 t baking powder
1 t salt
1 cup sliced almonds, toasted
1 cup dried cranberries
Melting chocolate

Heat oven to 350 degrees. Beat sugar, butter, orange peel, & eggs together in a large bowl. Stir in remaining ingredients. Shape half of dough into a rectangle on a greased cookie sheet. Repeat with second half of dough.

Bake 20 minutes or until toothpick inserted comes out clean. Cut crosswise into 1/2 inch slices (approx. 4 inches long.) Bake 15 minutes or until crisp and light brown. Cool. Drizzle melted chocolate over biscotti pieces and let dry.

Sunday, January 29, 2017

Tex Mex Soup

PREPARE 4 chicken breasts, boiled with 1/2 t salt, 1/2 t pepper, 1 t garlic powder, 2 T parsley, and 5 cubes chicken bullion (or one rotisserie chicken) (Alternatively, you could marinate chicken breasts in similar seasonings and grill or fry in a skillet with some oil.) SHREDDED.

In soup pot, combine:
1 jar chunky salsa (24 oz)
1 can diced tomatoes
2 cans chili beans (in sauce)
3 T chili powder
8 oz. sour cream
corn
Low Sodium Chicken Broth
Add shredded chicken

Cook through and serve with tortilla chips, shredded cheese, and sour cream.

Monday, June 13, 2016

Tzatziki Sauce

Ingredients:
16 ounces plain yogurt
1 large cucumber, peeled and diced (or pureed)
2 T olive oil
1/4 cup lemon juice
1 T chopped fresh dill (or 1 T dried dill)
3 cloves garlic, peeled & diced
1 - 2 T sugar
salt and pepper to taste

Combine all ingredients. Refrigerate for at least one hour for best flavor.

Monday, March 28, 2016

Cheesy Broccoli Rice Casserole

12 servings

Ingredients:
2 (10 to 12 ounce) packages frozen chopped broccoli florets (I use microwave steamable)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups cooked rice (I use a wild rice blend)
¾ cup chopped onion
1 clove garlic, minced
¼ cup butter
8 ounces Velveeta, cubed
8 ounces shredded sharp cheddar cheese
salt and pepper to taste

Topping: ½ cup panko bread crumbs + 2 T softened butter

Directions:
        1.       Cook rice as directed on package, set aside.
        2.       In a large skillet over medium heat, sauté onions in butter until softened, add garlic and sauté another minute.
        3.       Cook broccoli as directed on package, drain.
        4.       Add broccoli, soups, rice, and cheeses to onion and garlic in skillet. Season with salt and pepper to taste. Stir to combine over low heat until heated through and cheese is melted.
        5.       Pour mixture into a 9 by 13-inch oven proof dish. To make ahead, cover and refrigerate overnight and bake the following day.
        6.       Before baking, soften 2 T butter and stir in panko crumbs with a fork. Sprinkle over top of casserole.
        7.       Bake at 350 degrees F for 30 to 40 minutes until topping is lightly browned and cheese is bubbly.

Saturday, February 27, 2016

Cranberry Bacon Pork Tenderloins



Pork Tenderloin
Bacon
1 can whole-berry or jellied cranberry sauce
¼ cup brown sugar
2 T spicy brown mustard
½ cup red wine
Chop pork tenderloins into thick rounds—about an inch and a half – 2 inches each. Wrap edges in a slice of bacon and secure with toothpick. Braise in hot oil in a pan briefly before placing in a casserole dish. In separate bowl, combine cranberry sauce, brown sugar, mustard, and red wine. Pour over tenderloins and bake at 350 degrees for about an hour.

Tuesday, January 5, 2016

French Chews (pulled taffy)

6 cups sugar
1 pint white corn syrup
2 tbsps butter
1 pint cream or milk
1/2 cake parawax
1 tbsp vanilla

Mix sugar, syrup, cream, parawax in heavy, deep saucepan.  Stirring constantly, bring to a boil and cook to hardball stage, 250 degrees.  Use a candy thermometer.

Remove from heat at the 250 temperature.  Add vanilla and butter.  Pour into a buttered pan.

When cool enough to work with by hand, pull strips until cool and lightens in color.  It should get almost white. {Keep your hands lightly buttered as you pull.}