A BIRTHDAY MEAL

It was my Mom's birthday this week so I made her a special birthday lunch.  Asparagus,  a brown rice salad, a sausage and vegetable frittata and corn bread muffins!  The muffins are made from a Bob's Red Mill Gluten-Free Cornbread mix.  For the asparagus, I sauted the spears in a skillet with a little olive oil and salt and pepper to taste.  Here are the recipes for the rice salad and frittata.

Brown Rice with Sundried Tomatoes and Pine Nuts

Ingredients:
1 1/4 c. brown rice
1/2 c. sundried tomatoes in oil and Italian herbs
1 avocado, diced
1 stalk of celery, finely sliced
1/4 c. pine nuts, lightly toasted
3 Tb. basil leaves, thinly sliced
1 Tb. lemon juice
1 tsp. lemon zest

Directions:  Drain the tomatoes on a paper towel to remove some of the oil.  Chopped and set aside.  In a medium-sized pot, boil 2 1/2 c. water and add rice.  Return to a boil and then cover and simmer for about 45 minutes or until water is absorbed.  Scoop rice into a large bowl and set aside to cool slightly.  Add the sundried tomatoes, avocado, celery, pine nuts, basil, lemon juice and zest to the bowl and mix thoroughly.

Italian Sausage & Veggie Frittata

Ingredients:

1 red bell pepper, diced

1 zucchini, diced

8 oz. hot Italian sausage, casings removed

6 eggs, beaten

1 c. shredded mozzarella

Directions:  Saute the red pepper and zucchini in a pan over med-hi heat for 5 minutes.  Add sausage, breaking it apart, and cooking another 5 minutes.  Coat a deep pie dish with non-stick cooking spray and add the sausage mixture to it.  Pour the eggs evenly over the mixture and top with the mozzarella.  Bake at 350 degrees until set, about 35-40 minutes.

COOKING WITH CHICKEN

SLOW-COOKER AFRICAN PEANUT STEW

Ingredients:
2 Tb. olive oil
2 large skinless, boneless chicken breast halves
1 large onion, chopped
2 red bell peppers, sliced
4 garlic cloves, minced
1 can (28 oz.) crushed tomatoes
2 sweet potatoes, peeled, cut into 1/2" pieces
3 c. sliced carrots
4 c. gluten free chicken broth, (I used Imagine brand)
1/2 tsp. curry powder
1/4 tsp. each, cumin, chili powder, cayenne pepper, cinnamon, black pepper and red pepper flakes
1 c. brown rice
1 c. natural crunchy peanut butter

Directions:  Heat oil in a skillet over medium heat and brown the chicken breasts on both sides, about 5 minutes per side.  Place the chicken in a slow cooker.  Cook the onion, bell peppers and garlic in the skillet until onions are just tender, about 5 minutes, transfer to the slow cooker.  Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth and spices into the slow cooker.  Set the cooker to HIGH and cook for 5-6 hours.  Mix in the brown rice 3 hours before finished and add the peanut butter an hour before serving.  Shred the chicken and serve.

CHICKEN & RICE CASSEROLE

Ingredients:

2 Tb. vegetable oil

8 skinless, boneless chicken thighs

1/2 tsp. white pepper

1 large onion, chopped

3 garlic cloves, minced

2 Tb. curry powder

1 Tb. gingerroot, chopped

3 c. gluten free chicken broth (Imagine brand)

1 can (15 oz.) garbanzo beans, drained and rinsed

1 can (14.5 oz.) petite diced tomatoes

1 red bell pepper, seeded and chopped
1/2 tsp. salt

1 1/2 c. white rice such as jasmine or basmati

3/4 c. cilantro, chopped

Directions:  Heat oven to 400 degrees.  In a large pot, heat oil over med-hi heat.  Season chicken with 1/4 tsp. of the pepper.  Cook 5 minutes per side and remove to a plate.  Add onion to the pot and cook 3 minutes, stirring occasionally.  Add the garlic, curry and ginger, cook 1 minute.  Stir in the broth, garbanzo beans, tomatoes, red pepper, salt and remaining pepper.  Bring to a simmer.  Carefully pour the mixure into a large baking dish.  Sprinkle in the rice and arrange chicken in the dish.  Cover tightly with foil and bake for 30-35 minutes, or until the rice has absorbed the liquid.  Sprinkle with the cilantro just before serving.

HAPPY NEW YEAR'S!!

Dark Chocolate-Dipped Strawberries

COMFORT FOOD & MORE...

I think my all-time favorite comfort food is a hearty soup.  That and potatoes prepared several ways.  The following are some dishes I like to make during those chilly days of winter.  The potato recipe is one I made for Thanksgiving and was such a success I was asked to make it for Christmas too!

Italian Turkey & Vegetable Soup

Ingredients:
2 Tsp. olive oil
1 lb. lean ground turkey
2 tsp. chili powder
1/2 tsp. salt
1 tsp. white pepper
1 tsp. Italian seasoning
1/2 yellow onion, chopped
4 garlic cloves, minced
3 c. Swiss chard, chopped
1 can (14.5 oz.) artichoke hearts, chopped
1 can (14.5 oz.) diced tomatoes with garlic, oregano and basil
6 c. gluten-free chicken broth

Directions:  Add olive oil to a large pot over medium heat.  Add onion and garlic, saute until onions are slightly translucent.  Add turkey and turn heat up to med-hi heat, cook until browned.  Add the seasonings, artichoke, diced tomatoes and Swiss chard.  Stir to combine.  Add chicken broth and bring to a boil.  Simmer for 15-20 minutes.

2 Potato Tart

Ingredients:
1 Tb. olive oil
3 leeks, green parts trimmed off, washed and sliced thin
1/2 Tb. each fresh rosemary and thyme
1/2 tsp. salt
1/2 tsp. pepper
1 lb. sweet potatoes, peeled and cut into 1/8 in. slices
1 lb. Yukon gold potatoes, peeled and cut into 1/8 in. slices

Directions:  Preheat oven to 450 degrees.  Coat a 9 1/2 inch, deep-dish pie pan with cooking spray.  Line bottom with foil and lightly coat with cooking spray.  Heat oil in large skillet over med-hi heat.  Add leeks and herbs, cook, stirring often, until tender, about 5 minutes.  Season with 1/8 tsp. of the salt and pepper.  Arrange half the sweet potato slices, slightly overlapping, in the pie pan.  Season with a little of the remaining salt and pepper.  Spread one-third of the leeks over the top.  Arrange half the potato slices over the leeks and season.  Top with another one-third of the leeks.  Repeat with remaining sweet potatoes, leeks and potatoes in the same manner.  Cover the pan tightly with foil.  Bake on the lowest level oven rack for 45 minutes.  Run a knife around the edge to loosen it.  Invert onto a serving plate.  Remove foil and serve!

Daily Veggie Soup

Ingredients:
1 Tb. vegetable oil
5 garlic cloves, crushed and minced
1 leek, dark green parts trimmed, wash and sliced
2 celery stalks, chopped
3 small zucchini, halved lengthwise and sliced
3 small carrots, sliced
1 c. baby bella mushrooms, stems removed, sliced
1 can (14.5 oz.) diced tomatoes
6 c. gluten-free chicken or vegetable stock
1 c. cubed tofu
1 tsp. Italian seasoning
fresh ground black pepper
salt to taste

Directions:  Heat oil over medium heat in a large soup pot.  Add garlic and leeks.  Cook, stirring occasionally for 3 minutes.  Add zucchini, carrots and celery.  Cook for 5 minutes.  Add the mushrooms and tofu, cook another 5 minutes.  Add tomatoes, seasoning and chicken or vegetable stock.  Bring to a boil, cover and reduce heat to simmer, 45 min. to 1 hour.

AUTUMN RECIPES

Autumn is finally here!  My favorite time of the year.  Perfect for cooking those comfort foods that warm your tummy.  Here are two recipes in celebration of the season.....

Pumpkin Turkey Chili

Ingredients:
1 Tb. vegetable oil
1 c. onion, chopped
1 jalapeno, seeds removed and minced
1/2 c. green bell pepper, chopped
1/2 c. yellow bell pepper, chopped
2 cloves of garlic, minced
1 lb. lean ground turkey
1 can (14.5 oz.) diced tomatoes
2 c. pumpkin puree
1 1/2 Tb. chili powder
1 tsp. ground black pepper
1/2 tsp. salt
*Optional:  shredded cheese and sour cream

Directions:  Heat the oil in a large skillet over medium heat.  Saute onion, jalapeno, bell peppers and garlic until tender.  Stir in the turkey and cook until evenly browned.  Pour meat mixture into a slow cooker.  Mix in the tomatoes, pumpkin puree, and spices.  Cover and set on low, cook for 4 hours.  Scoop into individual bowls. *Optional:  top with cheese and sour cream.

Shepherd's Pie

Ingredients:
1 1/2 c. baby carrots, cut in 1" pieces
1 onion, half diced and half cut in wedges
2 Tb. olive oil
Salt, pepper and Italian seasoning, to taste
1 lb. lean ground beef
2 garlic cloves, minced
1 1/4 c. GF beef broth
1 tsp. cornstarch
1 Tb. GF soy sauce
1/4 tsp. cayenne pepper
1/2 tsp. ground thyme
1 c. frozen peas
3 c. mashed potatoes

Directions:  Heat oven to 425 degrees.  Place carrots and onion wedges in a baking dish, toss with olive oil, salt, pepper and herbs.  Roast for 20 minutes.  Meanwhile, brown the ground beef, diced onion and garlic in a large skillet.  In a separate bowl, combine the cornstarch, beef broth, soy sauce and spices.  Pour liquid over meat and simmer over medium heat until rich and bubbly.  Add peas and roasted vegetables to the meat mixture.  Pour into a casserole dish or large baking pan.  Top with prepared mashed potatoes.  Bake at 350 degrees for 30 minutes, or until potatoes are golden brown.

TASTE-TESTING: Sausage, Soup and Pasta

I found several products recently that I hadn't tried before and was happy with all of them.  At Whole Foods there were some sausages that were tasty plus, they had no sugar.  One was Mulay's Sausages Original Hot Italian Sausage.  For more information go their website at mulayssausage.com.  The other was Wellshire All Natural Andouille Sausage.  For more information go to their website at wellshirefarms.com.

The last trip I made to Fresh & Easy I noticed they designated a whole section in one aisle for gluten-free products.  I selected several items to try and the following are the ones I liked the most.  First up is Gluten Free Cafe's Chicken Noodle Soup.  I was really excited about this one as it had the perfect balance of all ingredients and wasn't too salty like many canned soups can be.  This soup also had no sugar! I also tried their Cinnamon Sesame Bar.  They had a few different flavors but I liked this one the most.  It is even fortified with vitamins, minerals and prebiotics.  For more information on products by Gluten Free Cafe' go to myglutenfreecafe.com.

Next up is Schar's Gluten-Free Wheat-Free Fusilli pasta.  I liked the texture and color of this pasta and it tasted great with some marinara.  I think it would be great to use in a pasta salad as well.  Visit schar.com for information on additional products.  I hope you will try these out for yourself - happy eating!

Pasta Sauce Taste-Test and Recipe

In keeping with a healthy lifestyle, I look for items that are not only gluten-free but low in sugar or sugar-free.  I'm not sure if there's such a thing as an allergy to refined sugar but it sure doesn't do my body any good.  I avoid anything that has refined sugar, corn syrup etc. and look for natural options like agave nectar, brown rice syrup, honey and sugars derived from fruit juces.  In doing so I have eliminated "brain fog", afternoon fatigue, and reduced the number of migraines I get.  I was delighted to find a brand of pasta sauce that was not only gluten-free but had no added sugar and only natural sugars that come from the tomatoes themselves. The brand is Paesana Marinara and you can get more information and recipes at: www.paesana.com.  To go along with the sauce is my favorite pasta, Tinkyada brand brown rice pasta.  For more information on their products go to www.ricepasta.com or www.tinkyada.com. The following is a quick and easy recipe using both of these:

Easy Pasta 'n Sauce

Ingredients:
1 Tb. olive oil
1 1/2 c. baby bella mushrooms, roughly chopped
2 garlic cloves, finely chopped
1 jar (25 oz.) Paesana Marinara
1 pkg. Tinkyada Brown Rice Pasta (I used the penne)

Directions:  Prepare the pasta according to the package.  Meanwhile, heat olive oil in a large saute pan over medium heat.  Add mushrooms and cook, stirring, for 2 minutes.  Add garlic and saute for an additional 1 1/2 minutes.  Add sauce, stir, reduce heat to simmer.  Cook, stirring occasionally, for 10 minutes.  Pour the drained and rinsed pasta into the pan.  Toss with the sauce to coat.  Serve!

(Optional:  sprinkle some freshly grated parmesan cheese on top.)