A TASTE OF AUTUMN

One thing I love about autumn is the variety of squash that become available.  Since I will be hosting Thanksgiving at my house this year I have been experimenting with squash to create a new dish to serve.  Here is one that turned out great the first time!  Hope you enjoy it!

Autumn Squash and Rice Medley

Ingredients:

1 c. rice, half long-grain white and half wild rice

1 3/4 c. water

3 Tb. olive oil

1/2 tsp. turmeric

1 med. acorn squash, cut in half and cleaned inside

1/2 c. chopped pecans

1 1/2 Tb. fresh mint, chopped fine

1/2 tsp. salt

1/2 tsp. cinnamon

Directions:  Add water and 1 Tb. olive oil to a medium-sized pot and bring to a boil.  Add rice and turmeric, stir and cover with lid.  Reduce to a simmer and cook 25-30 minutes.  Meanwhile, place the squash halves on a microwave-safe plate, pierce several times with a fork and cook on high for 8-10 minutes, until just tender.  Place in refrigerator to cool.  Once cool enough to handle, use a peeler or paring knife to remove skin.  Cube the squash and place in large bowl.  Add pecans, mint, and salt.  Add cooked rice, cinnamon and then drizzle with the remaining 2 Tb. olive oil.  Toss gently to combine.  This can be served warm, room-temperature or slightly chilled - tastes great!

SALMON FOR 2

I love salmon!  It's such a great source of protein and omega-3, not to mention it's yummy.  Here is a quick and simple dinner for two featuring salmon....

Salmon with Rice and Cucumber-Dill Sauce

(servings: 2)

Ingredients:

2 c. cooked rice

2 salmon steaks

1/4 tsp. each salt and pepper

1/3 c. Grey Poupon dijon mustard

2 Tb. olive oil

1/2 c. plain yogurt

2 Tb. cucumber, chopped fine

1/2 tsp. dried dill weed

1/2 tsp. lemon zest

lemon wedges

Directions:  Prepare rice as directed (I used Jasmine rice and cooked it in vegetable broth for extra flavor).  In a small bowl combine yogurt, cucumber, dill weed, and lemon zest. Set aside.  Rinse salmon and pat dry.  Sprinkle the salt and pepper evenly and rub into the fish.  Spread the dijon mustard over each salmon steak evenly.  Heat frying pan over med-high heat, add olive oil.  Place salmon skin-side down in pan.  Cook 3-4 minutes.  Turn heat down to medium.  Turn salmon over and cover with a large lid.  Fry until just cooked through, about 4-5 minutes.  Serve on a bed of rice and with a dollop of cucumber sauce.  Place lemon wedges on each plate.  Enjoy!

NEW PRODUCTS ABOUND

I'm quite pleased to say that there are more and more gluten-free products becoming available in regular grocery stores!  The other day at Smith's, I was pleasantly surprised when I saw a new gluten-free, whole grain bread sitting on an end display by the natural foods section.  It is an Udi's Gluten Free Foods product.  The grains and other main ingredients included in this bread are brown rice, tapioca and potato starch, teff and flax seed.  This bread is also dairy, soy and nut free.  It is quite tasty!  I made a mock garlic bread by toasting it and slathering on a spread made from Smart Balance, garlic powder and Italian seasoning.  For more information on Udi's other gluten-free products, visit their website at: http://www.udisfood.com/

TASTE-TEST

I'm not usually a fan of microwave meals but I saw a new gluten-free brand of frozen entrees at the grocery store and decided to give it a try.  The brand is called Gluten Free Cafe' and the entree is the Lemon Basil Chicken - "Zesty chicken with garlic and herbs in a lemon-basil cream sauce over rice."  It was quite good!  The chicken wasn't hard or dry when cooked and the sauce wasn't over-powering or goopy.  For more information on this brand of frozen entrees go to their website at http://www.myglutenfreecafe.com/.

Happy Eating!

Celebrating Oktoberfest!

Autumn is my favorite season and Halloween my favorite holiday.  What better way to get in the mood for Fall than to have an Oktoberfest feast!  Here is my version of kielbasa and cabbage.  Enjoy!

Oktoberfest
Kielbasa & Sausage


Ingredients:
1/2 c. butter
1 onion, diced
1 head of green cabbage, shredded
2 medium-sized Idaho potatoes, sliced
1 1/2 lb. GF kielbasa, fully cooked (I used Fresh & Easy brand)
3 Tb. red wine vinegar
1/2 c. water or red wine
salt and pepper to taste


Directions:  Saute onions in butter over med-hi heat in a large pot until onions soften, about 3-4 min.  Stir in cabbage and potatoes and saute until cabbage wilts, about 5-6 min.  Add kielbasa, red wine vinegar and salt and pepper.  Cover and cook over low heat until the kielbasa are heated through, stirring occasionally, 15 min.  Pour in water or wine and cook, covered, for 10 minutes more.  Serve!

Watch Those Carbs!

I've been trying to cut carbohydrates where I can and up my protein and it's been difficult to say the least.  I love eating chips and salsa, peanut butter on GF toast, rice or GF pasta with dinner, corn tortillas with cheese... Now if I have a craving for a sandwich I have decided to exchange the GF bread with lettuce.  There are all sorts of lettuce wraps these days in restaurants, usually with junk in them we can't eat!  Here is a sandwich wrap recipe I just invented, hope you like it!

Chicken Salad Wrap

servings: 2

Ingredients:

4 large Romaine lettuce leaves

1 (5 oz.) can GF chunk chicken in water, drained

1/4 c. plain yogurt

1/2 celery stalk, chopped fine

1/4 c. cucumber, seeded and chopped fine

1/2 avocado, thinly sliced

1/4 tsp. dried dill weed or 1/2 tsp. fresh dill

salt and pepper to taste

Directions:  Wash the lettuce leaves, pat dry and divide among two plates.  In a small bowl combine the rest of the ingredients except the avocado.  Place the sliced avocado on each of the four lettuce leaves.  Scoop out an equal amount of the chicken salad and put on each leaf.  Roll up and enjoy!

Apple-icious

I love making homemade apple sauce!  It's especially on my mind as autumn is soon to be here.  Apple sauce is so versatile and easy to make, plus, you can add other fruits to the apples to make an even more delicious apple sauce.  Hope you enjoy this version...

Plum-Apple Sauce

Ingredients:
4 red apples, peeled, cored and chopped
2 plums, peeled, pitted and chopped
juice of 1/2 a lemon
1/8 tsp. allspice

Directions:  Combine all but the allspice in a medium sized pot. Heat on medium-high for 3 minutes.  Reduce heat to simmer and cover, cook for 20-25 minutes, adding the allspice halfway through cooking.  Remove from heat and let cool slightly.  Puree in a food processor until desired consistency.