Week Two: Eat your greens!

So another week has come and gone and it's time to convert my chicken scratch into a comprehensive blog post about my plant consumption. One which will inspire you to eat your greens and flesh out a shopping list for my bestie. No pressure (grin)

Last week's grocery cart :)

So what was special about this week? What did I do differently, you ask?
Well, although there are some carnivorous meals, I was intentional about how much animal product I allowed on my plate. I surpassed the 3/4 veggies/grains to 1/4 meat/fish rule and made meat my condiment.

I have some recipes and product reviews I'll link back here soon but for now this week's menu.

Weekday breakfasts are the same each day, our morning smoothie. This week we replaced the coconut water with aloe vera juice and added some local honey since it is allergy season. I'm not CRAZY about the aloe vera juice, but I don't hate it either.

I'm also a left-overs for lunch kind of girl. So you'll note that dinner or a portion of it the night before, becomes the basis for lunch the next day.

And Mila is still a staple (check out the link, it's new and fancy shcmancy). As it is part of our growing business, the hubs and I have been learning more about its benefits and still can't help but sing the praises of this little miracle seed. Its been a part of my diet for nearly 4 months now and  I'll save the Mila info for those who are interested... back to the week's menu

Monday:


Lunch - shredded lamb and collards 
Snacks - clementines (so good this time of year) and mixed raw nuts
Dinner - Chicken thighs with sweated squash

This squash was AWESOME. I can't guarantee that it remains in the "raw" category as I didn't test the temperature but if it did manage to stay below 118 degrees, we're good. My one regret is I didn't snap a picture because it was also gorgeous. The veggies stay vibrant, don't get mushy and OH LA LA the flavor

• summer squash and zucchini squash sliced into 1/2 inch chunks (or larger)
• 1 bag of orange and red sweet peppers, sliced in half and de-seeded
• 1/2 cup diced onions
• 2 TBSP olive oil
• Place all ingredients in a large heavy saute pan with lid, cook on low heat for 30 minutes

Tuesday:


Lunch -  Black Bean Tacos
Snacks - Popchips and salsa
Dinner - Sweet Tomatoes (Tuesday night is family dinner out night)

• April is Lemon month at Sweet Tomatoes and Souplantation and the Summer Lemon Tossed Salad is DELISH and Gluten Free :)

Wednesday:


Lunch -  Leftover sweated squash with a scoop of Mila (so good even the next day)

one bag/2 servings

Snacks - Veggie chips and Salsa
Dinner - Shirataki Spaghetti

• I was VERY impressed with these noodles. They cook up quick, have very few calories, no sugar, no gluten...a Babs Dream. We had them with fire roasted tomato marinara with a bag of fresh baby spinach leaves wilted into the sauce during the last few minutes of cooking and Al Fresco Sun-dried tomato Chicken Sausage. Why go to the trouble of a tofu noodle when you're just gonna add sausage? Remember, this is my 90% plant based plan AND these Shirataki noodles are a great gluten free option AND great for those who want pasta with out all the carbs.

Thursday:


Lunch - Khinoor Rice & Curry (didn't blow my skirt up) 
Snacks - Rice crackers and wasabi
Dinner - Smoothie with a scoop of Mila (Thursday night is Planet Smoothie night every other week)



Friday:


Lunch -  Eggpant Marinara with Spinach (Remember I mentioned it freezes well? It does.)
Snacks - raw nuts and raisins
Dinner - Tofu pad thai



Saturday:


Breakfast - Large coconut water with 2 scoops of Mila
Dinner -  Kung Pao Chicken with steamed veggies

• I didn't intentionally go for a "no chewable food" morning and afternoon, but my Mila carried me through the day, probably because I was focused on the happenings at the Central Florida Earth Fest!

Sunday:

Breakfast -  Gojiberry Granola Bar and Decaf Skinny Vanilla Soy Latte


Lunch - left over Kung Pao Chicken with veggies with a scoop of Mila

Dinner - UPDATE: Salad WAS on the menu but we wound up at Pizzaria Uno so I opted for an artisan pizza on a gluten free crust. It was phenom! Dried figs, tomatoes, broccoli, all drizzled in balsamic vinegar on a GF crust painted with pesto, and goat cheese for the final touch. 

So, how are you doing on your quest toward a predominantly plant based diet?
Do you have an recipes to share?
How do you "measure" your percentages?

Share...as we know better we do better :)

Put some FUN in your Green Beans!

Anyone who knows us, knows we like to give thanks...with all the trimmings :)
Our favorite time to grocery shop is right after Thanksgiving when turkeys go on sale. We buy a few and put 'em in the deep freezer so we can give thanks all year long.



crunch em up so they sprinkle!

 Well you also know that you can't have turkey without the green bean casserole...turkey and green beans are soul mates :) In the past, we've made our own french fried onions which turned out great, but can be a bit of a time suck if you're just having a turkey feast on any old weekday after work. This year, we decided to have a little more fun...FUNYUNS are Gluten Free and a perfect quick topping for a scrumptious green bean casserole.

Now I understand, something you buy in the processed, crap food aisle may not be your number one choice to sprinkle on your green beans. Sarah, our regular cashier, noticed them in our cart and gave me a raised eyebrow...but sometimes concessions need to be made for convenience sake :)

I don't really follow any specific recipe for my casserole


Mix in your Funyuns, bake at 350 for 45 min to an hr



• 1lb or 2 of fresh green beans, snapped and quick boiled
• 1 can of progresso cream of mushroom soup
• 10 sliced baby bella mushrooms
• salt and pepper to taste
• as many crushed funyuns as you deem necessary, half mixed in, half sprinkled on top

Another hit with the fam...but this MAY be because they had funyuns to snack on afterwards :)

Try it out...let me know what you think :)

More Bang for your Butternut Buck

I lurve me some butternut squash...but I always pass it up in the grocery store unless it's pre-cubed.

Well fear the squash no more, I did a little research in my Madhur Jaffrey cook book, and they're much easier to handle than I thought and were the star of two meals I made this month.

First, the prep.

Cut the stem from the bulb of the squash and peel.

Slice the peeled stem into 1/4 or 1/2 inch slices, then cube.

Scoop the seeds out of the bulb and peel and slice in the same manner.

*I did not peel and slice the bulbs as they inspired me to make a stuffed butternut squash bowl*

The cubed squash was used in a yummy winter curry I brought to a gathering of fellow staff from Ananda Yoga and Massage. Several of us follow a gluten-free diet and some are vegetarian and this was a great dish to share. It was also another excuse to use my tamarind concentrate and new mortar and pestle ~smile~

Ingredients:

1 1/2 Tbsp. vegetable oil

1/2 tsp black mustard seeds

1 1/2 cups chopped onion

3 garlic cloves, minced or pressed

1 tablespoon grated fresh ginger

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp ground cardamom

1/2 tsp salt

1/4 tsp cayenne

4 cups cubed potatoes

4 cups peeled and cubed butternut squash

1 1/2 cups water or vegetable stock

1 Tbsp. tamarind concentrate

2 cups fresh chopped tomatoes

1 15-oz can chickpeas, drained

2 Tbsp chopped cilantro

Heat oil in a medium saucepan and add mustard seeds. Once the seeds pop, add the onions and saute until translucent.

In a small bowl, combine garlic, ginger, cumin, coriander, cardamom, salt and cayenne. When onions are translucent, add the spice mixture and cook 1 minute while stirring. Add potatoes, squash and stock and bring to a boil. Reduce heat, cover and cook until veggies are barely tender (15 min).

In a small bowl, dissolve the tamarind in a few tablespoons of the hot cooking liquid then add to the vegetables. Add tomatoes, chickpeas and cilantro. Cover and simmer for 10 min.

Serve on rice if desired, add some plain yogurt or fresh cilantro to the top.

Now...what did I do with the squash bulbs?

Well I add this to my long list of "Mommy made it up" dinners.

I've been using this phrase, "Mommy made it up..." for years when I'm asked what's for dinner,  and my daughter will tell you, these MMIU recipes are the BEST dinners and she says I should write a book :)

Ingredients (to the best of my recollection)




3 squash bulbs, seeded (not peeled)

1 Tbsp vegetable oil

2 zucchini squash, cubed (not peeled)

1/2 cup chopped onions

1 Tbsp minced garlic

1 package shitaki mushrooms, chopped

1/4 c parmesean cheese



1 slice Muenster cheese

(check out these vegan cheese options)

Heat oil in medium sauce pan and saute onions and garlic until the house smells so good even the neighbors want dinner. Add zucchini and let cook for 1 minute, add mushrooms and parmesean cheese and stir to coat. Remove from heat.

before heading into the oven for an hour and half nap

Place 1/3 slice of Muenster cheese in the bottom of each squash bowl.

Stuff each bowl with mushroom mixture and cook at 350 degrees for 1 1/2 hour under ventilated tin-foil tent.

Let me tell you , this is UBER nom nom nom.

The squash cooks up just right and keeps all the other veggies moist during the cooking time. The whole fam enjoyed it and it's on the MTAL (make this again list)

Enjoy

It's not Delivery, It's ...

What do you in your house when family has a hunkerin' for pizza and you're gluten intolerant?
I've finally found a make at home, frozen, gluten free pizza that fits the bill perfectly and bonus...it satisfies my craving for a soft pretzel.

I think next time I'll add mushrooms :)

Against the Grain Gourmet frozen pizza comes in 12 inch sizes in 2 different flavors, Three Cheese and Pesto, or you can buy the crust and add your favorite toppings. The use fresh grated parmesean and mozarella and the sauces are very tasty. Put it in a pre-heated oven for 12 - 15 minutes and voila...your pizza is done before the delivery guy knocks on the door.

I sprinkle mine with a little salt and some curry powder ...mmmmm...you all know how I feel about curry ;)

New Year's Black-Eyed Peas -- LOUDER!

so fresh you can still see it steaming

I wanted to make something other than our traditional Hoppin John and Cornbread so our family rang in 2012 with a kicked up version of a Black-Eyed Pea dish. Once again I turned to my favorite cook book  and opted for an Indian skillet with tantalizing spices that danced in the air as it cooked and had us all anticipating not only a good start to the year, but a GOOD dinner.

The recipe calls for tamarind concentrate, which I found at Whole Foods Market, but if you can't find it where you are, 1 to 2 teaspoons of fresh lemon juice can be used instead.

To save some time, you can use a good brand of canned black-eyed peas with no preservatives, I stumbled across some pre-soaked peas in the produce section of our local grocer that only required a 10 minute boil to be just the right consistency.



Ingredients:
2 tablespoons vegetable oil
1 cup chopped onions
1 garlic clove, minced or pressed
1 tablespoon grated fresh ginger root
1/8 to 1/4 teaspoon of cayenne (we went with 1/4)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon salt
1 cup water
1 teaspoon tamarind concentrate
3 cups cooked black-eyed peas (rinsed and drained)
1/2 cup chopped fresh tomatoes
2 cups rinsed and chopped fresh spinach (we used whole baby spinach leaves)

The newest addition to our kitchen,
just in time to grind the coriander seeds
from last summer's cilantro plants.

Heat the oil in a skillet over medium heat.
Add onions and garlic and saute until onions start to brown.
Add the ginger, cayenne, cinnamon, cardamom, coriander and salt and mix well.
~It starts to smell REALLY yummy right about now~
Stir in water, tamarind and black-eyed peas, cover and simmer for 10 minutes.
Add tomatoes and spinach, cook until spinach wilts.

Serve immediately over rice or on it's own.
We added a dollop of sour cream for a nice texture and cooling complement to the spices. 

I Can Has Cheezburger?

Yes, Virginia, you CAN have a cheeseburger...a Cheeseburger in Paradise no less!

Now that you're all singing, let me tell you about our night.

Last night we found ourselves with a few hours to kill at Universal's City Walk since our oldest headed to Teen Night at the Groove and we were the taxi.

I work at Universal Orlando and know they've taken great strides over the past couple of years to provide safe, tasty choices for Celiacs and GF'ers so as soon as I learned we were headed to the Walk, I Googled "gluten free City Walk Orlando" and found this GREAT menu at Jimmy Buffet's Margaritaville.







I know, I keep forgetting to take a picture BEFORE I take a bite :(

   

OF COURSE I had a Cheeseburger in Paradise ...but skip the Heinz 57, it's not Gluten Free...(a fact I should've checked before I went).

The burger was delicious and so were the fries. Note, it was also HUGE, my hub and I could've shared this and been more than satisfied. This was an extra special treat since we typically eat a more paleolithic diet (it's naturally gluten free). The GF bun on the burger was soft and flavorful and the fries were crispy! My meal was even brought out separately from the rest of the table's to reduce the risk of cross contamination.

And then...there was dessert...

We share desserts around the table. Again, the staff was knowledgeable bringing separate sets of silverware for each dessert to avoid cross contamination. The GF offering is a Chocolate Hurricaine, a warm, fudgy brownie with macadmia nut chunks, creamy vanilla ice cream and a mountain of fresh whipped cream drizzled with hot fudge sauce. Drooling yet?

This was DEFINITELY big enough to share with the table and we still barely put a dent in it.

My son hit it right on the head when he said "this should be your birthday dinner spot!"

Yes indeed.

The atmosphere was fun

The food was fantastic

The staff was knowledgeable

The prices were reasonable for the food we got

and the company was good!

Enjoy!

What'd You Eat?

Keeping in mind my intention when I started this blog, I'm starting a series called "What'd You Eat?"
I'll be the first to admit that typing out a product review for every thing I eat is a bit daunting ...and may be a bit daunting to you the reader as well... I mean that's A LOT of reading. There are days I just want to know WHAT I can eat...give me the skinny, a bulleted list...just something to give me an idea.
So here goes...

In no specific order I'll have a post per week listing several things that were on my menu the week before. Some may be repeats, some may be newbies that become a product review, but it's a good jumping off point ... a place where you can say "ooh I saw that on sale at the store this week" and get ideas for YOUR grocery list.

In return? comment and leave me some ideas too...Lord knows I get tired of the same old same old too!
Listed items in blue are links to the actual product website (or a link back to one of my product reviews)

Enjoy!

Nutty Rice with Yoplait Banana Creme yogurt
Udi's Plain Bagel
Peter Pan Reduced Fat Peanut Butter
Egg Beaters Egg Whites
Van's Gluten Free Waffles
Colby jack cheese
Mozarella Cheese sticks
Progresso Soups
Bananas, Apples, Oranges, Grapes and mmmm Nectarines!
Amy's Frozen Meals  (I personally love the Mexican and Indian flavors!)
Chicken on the grill
Corn on the Cob
Sauteed Asparagus
Steamed Broccoli
Tinkyada Spaghetti
Pork roast (rubbed in fresh parsley, rosemary, olive oil and lemon juice)
BLT's on Udi's
Curried Chicken and peppers

hrmm...just looking over my list I see that I count on "gluten free" products for breakfast (which needs to be quick) and lunch which is usually at work. I bring dinner leftovers several times a week which is a treat but it's nice to have some quick options in the freezer.

So, What'd YOU eat this week?

Be a Kid Again!

The hub and I were kid free on Saturday...one of the blessings of teenaged children, they have plans.
A day with no kids you say? Well of course you had some elegant, the-kids-would-never-eat-it dinner? Nope, we had Chicken Nuggets!
We both agreed they taste much better when the kids don't know you're eating them (grin)

I must preface all of this by letting you know that "nuggets and tots" nights were an institution in our house until just recently. Typically a Thursday night because 1) mom was in school and they were easy to make and 2) mom was in school and didn't have to worry about being glutened.

What a gip! Mom likes nuggets too so it should come as no surprise that when our grocer mentioned she just stocked a new GF item that just happened to be Chicken Nuggets...yup, it's what's for dinner!

I love Applegate Farms products! Not only do they have a great variety of allergen friendly products, they are committed to whole foods...so you don't have to feel badly about imbibing in a nugget...it's REAL :)

We paired these with Ore-Ida Mini Tots and had a great kid-friendly, gluten-free meal...sans kids.

These nuggets may seem a bit pricey, $4.79 for a box of 20, but remember...they are allergen friendly, made with antibiotic and hormone free chicken!

What you have...it's What's for Dinner

We had a pretty good menu planned out for the week...the hub and I shopped on Sunday after taking stock of what we had to work with. Wednesday is a busy night in our house; after running kids to and from lacrosse practice, we're not home sometimes until 8:00 so we needed something quick. The plan?

Fried Catfish with a little added kick to the GF breading recipe that we taste tested in our Country Fried Steak. We thought we had some catfish filets...but the catfish thought otherwise.

So...

What you have becomes what you have for dinner!

We had already planned on Chicken Nuggets and Tots for the kids. Did you know...Ore-Ida tots are gluten free along with many of their other products!

We had a crab platter with steak on Sunday and had some crab left over so...we made fried crab nuggets.

Now we always have different GF flours on hand, buy one type once a month and after a while you will too.

Better than fish & chips!

1 Cup Brown Rice Flour

1 Cup Corn Starch

1 Tbsp Baking Soda

2 eggs and 1 egg white

1/2 cup milk

Salt and Pepper to taste

Mix the dry ingredients in a large bowl

Whisk eggs, milk, salt and pepper in medium bowl.

Coat crab (fish, chicken, veggies...you get the idea) in the milk/egg mixture then toss in flour mixture to coat.

Fry in hot oil over medium high heat until golden brown.

*Crab is definitely better fried a bit on the crispy side

We added curry powder and cayenne pepper for a little kick, salted the crab after it came out of the oil and squeezed fresh lemon over the top

DELISH!

Sometimes the BEST things are Naturally Gluten Free

If you've read my Product Review tab, you've read my opinion that the increase of Gluten intolerance,sensitivities and Celiac are directly related to the exponential rise in dependence on processed food.

Sounds about right...

And if you've clicked through the offerings on my website,
you're probably wondering where the non-processed food reviews are hiding.

I apologize

Please forgive me

How could you deny those puppy dog eyes...

I'm guilty of firing off a quick post when I find something quick and easy

get it...quick = quick

But this isn't my every day

After visiting Linda's Gluten Free Wednesday, I called to mind all the things I eat every day...that everyone else in my house eats every day too, and I'm the only one with an intolerance

Why?

Because there's tons of great food out there that is just naturally Gluten Free.

Now mind you, there are some simple changes that may need to be made to your staples and spices (like the soy sauce in this recipe), but for the most part you should be able to create your meals without a single package or container that screams "GLUTEN FREE" somewhere on the label.

So my promise to my readers?

I'll tell you more about what I eat day to day, not just the neat things I stumble upon once in a while.

Day to day...yeah...that's more like REAL Gluten Free Living!

So here's what we had for dinner Wednesday night

Sweet Crusted White Shark with Asparagus

We've never had shark before and it was on sale at the fish counter so I decided to give it a try.

The texture is really nice and would hold up perfectly in a grilled kabob. The flavor is much like a scallop or crab/lobster. Semi sweet, not too fishy.

I was concerned that the glaze might be too sweet but it was just perfect.

The asparagus was a bit "mushy" for my taste...but I get out-voted when it comes to asparagus cooking times in my house :)

2 TBSP butter

2 TBSP brown sugar
2 Garlic Cloves, Minced
2 tsp fresh green onions, chopped
1 tsp soy sauce (be sure to choose a Gluten Free brand)
1 TBSP fresh squeezed lemon juice
1 LB Fish

Mix all the ingredients except the fish in a small saucepan until the sugar dissolves.
Baste the fish with the glaze and place under the broiler turning every 4 to 5 minutes until fish is completely cooked (cooking times will depend on the fish you use)

Things we learned about shark

1. YUM we love it!
2. Shark steaks are typically very thick, we will filet them into thinner steaks next time
3. Folks who do not care for fish will LOVE this fish

"Mom's" Tuna Casserole

This was fan-dang-tastic
I've made it before with tinkyada pasta shells but this week was a "cook what you have in the cabinet" week  so I used up the Lundberg wild rice from the scallop recipe last week.

This is sorta kinda my mom's recipe. I don't think it exists anywhere in writing so it's how I remember my mom putting it together as I watched from atop the butcher block when I was a kid. I've made it a bit "healthier" by using fat free/lowfat ingredients without compromising taste. My fam ATE IT UP

1 cup uncooked wild rice
1 8oz package sliced mushrooms (we always go portabello)
1 can Progresso Creamy Mushroom soup or Amy's Organic Cream of Mushroom soup (both are gluten free)
1 package frozen peas
1 8oz package fat free shredded cheese
2 4.5 oz cans solid white tuna
Salt and Pepper to taste

Cook the rice according to package instructions **if using Lundberg, the cook time is 55 minutes so start the rice early**
Add all ingredients to rice in a large mixing bowl and stir until mixed well. Remember, this soup is NOT condensed so you do not need to add any milk or water.
Bake at 350 for 30 minutes.
I sprinkled a smidge of shredded monterey jack cheese over the top during the last 10 minutes of cooking.

Mom used to add buttered bread crumbs to the top of this which made a fantastic "crust" but probably added a gajillion calories and I really didn't miss them in this final version!

Super duper tasty!
Replace the peas with broccoli and the tuna with chicken for a nice variation!

Curried Sea Scallops

If you've ever watched Hell's Kitchen you understand the apprehension I had in tackling scallops! They can be RAW or Rubbery...either way you wind up being called a donkey!
Yes, that is what I heard in my head last night as I unwrapped the scallops I had planned for dinner... this could be very good, or this could be very bad...

About a year or so ago I developed a craving for curry. I had never cared for it before, actually detested the smell and the taste but now I can't seem to get enough of it...that craving pushed my past my scallop fears!
The important part to this recipe is following the cooking instructions for the scallops. 2 minutes on each side then 3 minutes in the sauce. Too little time...RAW! Too much time...RUBBERY!

Don't be a donkey!

Take your time...2 minutes per side can FEEL like forever, but it's worth your patience :)



This is just before the final phase, don't try cooking the scallops all at one time! They need their room.

 This dish is just right for those wanting to try out curry before commiting to it. For those of you, like me, who have a CRAVING for it, keep your shaker on the side and add some to your plate! It's a nice fresh tasting meal another great spring/summer dinner. We paired ours with Lundberg Wild Rice and some fresh spinach simmered in 1/4 cup of fat free chicken broth (Progesso is GF) until wilted. (p.s. all Lundberg rice products are Gluten Free so mix it up a little and try some new flavors!)

TIME ALERT (yes other than the scallops)
If you're going to take my suggestion and go for the Wild Rice, it takes 50 - 55 minutes to cook...so start it early!

Ingredients:
2/3 cups fat free, reduced sodium chicken broth
1/4 cup fat free half and half
1 1/2 tsp fresh lemon juice (I wedged my lemons, used the juice from 3 wedges then made lemonade with the rest!)
3/4 tsp curry powder (more to taste)
1/2 tsp salt
1/4 tsp black pepper (don't let me fool you...I NEVER measure salt or pepper...just grind it in there!)
1 1/4 lbs scallps
4 tsp gluten free flour. I used Bob's Red Mill Garbanzo Fava Flour
1 spray of cooking spray
2 tsp olive oil, divided
2 Tbsp fresh chopped parsley
2 Tbsp fresh scallions thinly sliced

Instructions
Combine the first 6 ingredients in a bowl; stir well and set aside

Pat scallops dry to remove excess water
Lightly coat scallops with flour (next time, I'll add some curry powder to this step)
Coat a large nonstick skillet with cooking spray, add 1 tsp of oil
Place over medium-high heat
Once pan is hot, add half of scallops; cook 2 minutes on each side.
Remove scallops and set aside, repeat with other half of scallops and remaining oil.

Return all scallops to pan and add broth mixture
Bring to a boil, cook until sauce begins to thicken, about 3 minutes.
Ta Da!
Sprinkle with parsley and scallions and serve!

Serves 4 generous portions

New Season, New Pasta, GREAT Recipe!

Warmer weather is definitely here down South, we hit 90 degrees today...so much for spring!
This week I intentionally planned meals that were didn't require a lot of effort in the kitchen!
Yesterday it was BLT sammies on that great UDI Bread I've mentioned before.

Tonight...Lemon Pasta with Asparagus!

My local grocer had a new brand of GF pasta on sale so I grabbed a bag a few weeks ago and this recipe was the perfect opportunity to try it.
The Heartland Gluten Free Penne was super tasty and like their website claims, "your family will never be able to tell it's gluten free!" The directions call for boiling it 11 to 13 minutes but I think it could've gone 14 with no problems as 13 left it a bit more on the firmer side of al dente.

This recipe is a fantastic spring/summer dinner and I imagine would be delish chilled (I'll have to imagine because there are NO leftovers!)

The recipe serves 6
(the picture is an "after I'd already had a few bites... you know how bad I am at remembering to take pics! servings are definitely generous size)

1 package of GF pasta
2/3 Tbsp Butter
2 tsp olive oil
1/2 c gf chicken broth (we use progresso)
1 large egg
1/3 c grated parmesean cheese
3 Tbsp fresh squeezed lemon juice
2 1/2 tsp lemon zest (one lemon is the perfect amount for zest and juice)
salt to taste
pepper to taste
1/4 cup of fresh chopped parsley (we used parsley and cilantro...a-mmmmmmmm-azing fresh taste!)

Cook the pasta according to package directions, drain and set aside in colander
Add butter and olive oil to the pasta pot, melt
Add broth and heat through 1 minute

Remove pot from the heat
Return pasta to the pan, add egg and cheese and toss to coat
Add lemon juice and zest, toss to coat
Sprinkle with salt and pepper and dress with parsley/cilantro

I also sauteed 1 lb of fresh asparagus on low heat in 2 tsp of olive oil and 1/4 c of water and added it to the pasta in the final step. This would also be wondeful paired with a nice white fish or with some chicken breast added to the pasta.

I'll definitely be making it again ...the fam LOVED it!

mmmm Lasagna!

Yes, it's been a long time since I've had lasagna.
About 3 years as a matter of fact...I could never find lasagna noodles and although I tried other pasta type concotions...it turned into baked pasta which just isnt the same as good ol' garfield would be proud lasagna.
Well this week when I wasn't really looking...I found THESE of course, by Tinkyada

Delish! We followed the recipe on the back which incorporated all sorts of yumminess like zucchini, roasted peppers and mushrooms, lightened up the fat content with skim ricotta and fat free shredded cheese...then added some smoked mozzarella and artichoke sausage (mmm) and the hub said... "no more of that boxed lasagna s^*t...coz that's what they've eaten since I've been gluten free.

The noodles are fantastic. Just the right consistency, hold their shape and texture and taste phenomenal and the sausages are great too...we'll try them on the grill next time.

Once again, I have no picture of the finished product because we consumed it too quickly...definitely worth making and easy too...my 13 year old simply followed the package directions and dinner was ready when we got home from work!

Risotto Ramsey Would Love

Do you watch Hell's Kitchen? If you do you've probably noticed that Risotto is always on the menu. Last season's offering was an interesting bright green color that made my family wonder how good it could be but it got rave reviews even if it did look radioactive!

While perusing my favorite shelf stickers at the grocery store I came across Lundberg Risotto Florentine with Spinach & Mushrooms and decided to give it a go! It's very reasonably priced at $3.50 a box and went wonderfully with the chicken scaloppi and asparagus I made for dinner last night. My daughter called it "restaurant worthy!"

She is right! The risotto cooked up perfectly and was not sticky or mushy at all. We garnished with parmesean cheese and rosemary (as per the box suggestion). Following package instructions was a snap and this side dish cooked up in 20 minutes.

I steamed the asparagus with a bit of lemon zest and tossed the chicken in cornstarch with a bit of seasoning prior to cooking in just a bit of oil for 8 minutes on each side. I served the chicken atop the risotto with some capers spinkled on top.

Oh how I wish I had snapped a picture ... it was restaurant worthy :)

Get Me a Lil' Country Fried



My hub's 2nd plate (forgot to snap a pic of the pretty first serving...forgive the gravy smudge!)



Every once in a while you just gotta break down and get a lil' country fried. It has been a LONG while since we've done that in our household...breading AND gravy??? UM yeah, a gluten-intolerant's nightmare...NO MORE :)

I must admit I was extremely wary of trying this recipe. We've had several botched attempts at fried chicken, biscuits that are better served as hockey pucks and gravy that has tasted like wallpaper paste (don't ask me how I know that)...but my grocer had a great deal on some pork patties *yeah I know it's supposed to be country fried steak or chicken...but in the country, you fry what you got...or what you got on sale!

This turned out GREAT. I served it with GF mashed potatoes and steamed veggies and I made a side of mac and cheese for the rest of the family. *I DO have a great GF Mac and Cheese but I figured my hips were gonna take enough of a hit with the Country FRIED with GRAVY so I passed on that :)

As I said, I used ground pork but you can use whatever meat you prefer shaped or pounded to 1/4 inch thick

Preheat oven to 350 degrees

1 C rice flour (I used white rice flour)

1 C corn starch

1 Tbsp baking soda

Salt, Pepper to taste

2 eggs plus 1 egg white

1/2 c milk (next time I make this, I will use buttermilk)

Mix your dry ingredients in a large bowl

Mix eggs and milk in medium bowl

Dip each patty in the egg mixture then cover with flour mixture

Fry each side for 2 min

Place in oven to thoroughly cook through to the center while frying other patties.

Gravy:

3 cups of milk

1/4 c Corn starch

LOTS OF PEPPER

salt to taste

Mix 2 cups of milk with the salt and pepper on the stove until warm

In a separate cup, mix the remaining cup of milk and the corn starch until well blended.

Increase the heat and add the milk/cornstarch mixture to the milk on the stove and stir. BE SURE NOT TO LET THE MILK BOIL or it will scald (yuk!)

Continue stirring and let it simmer for 2 to 3 minutes.

Remove from heat.

Gravy will thicken upon standing.

I let the meat continue cooking in the oven for 10 minutes after frying to ensure doneness and it was perfect!

We'll add crumbled sausage to the gravy next time AND try out the new Gluten Free biscuit mix from Bisquick!