We recently discovered that the oldest is in need of a dairy-free, gluten-free diet. Um, what about PIZZA? I am happy to report that I grabbed up a gluten-free dough from the Whole Foods frozen section and veggie cheese. Shockingly enough, this dough with sliced fresh tomatoes, squash, and onion … covered with a nice sprinkle of veggie cheese was DELICIOUS!
Stay tuned for more gluten-and-dairy-free recipes!
In the craziness that has consumed us recently, I have become used to a quick but healthy lunch … salad. Salads can be SO boring, especially if you’re having them every. single. day. So, here are a few that I have enjoyed as of late …
SPINACH SALAD w/ STRAWBERRIES
fresh spinach (the farm has had the most amazing spinach this year!)
fresh ripe strawberries
candied pecans (easy to make, store bought fine too)
parmesan balsamic vinaigrette (recipe below)
This is my favorite salad to curb a sweet tooth!
HEARTY SPINACH SALAD
turkey bacon (or regular bacon if you wish)
croutons if you desire
This is great for a heartier appetite!
PARMESAN BALSAMIC VINAIGRETTE
2T balsamic vinegar
1T olive oil
1T fresh squeezed lemon juice
1 small garlic clove, crushed
3T finely grated parmesan cheese (I like to use my micro-plane to get it super-fine)
Shake contents together in jar. Refrigerate any left0vers.
CARROT, RADISH, and BEET SALAD
1/4c julienned carrots
1/4c julienned radishes (red or daikon)
1/4c julienned beets
1T apple cider vinegar
Toss veggies with vinegar and let sit for at least 30 mins. Serve scoop over mixed greens or bed of your favorite lettuce.
This week’s bounty at the CSA included Daikon radishes, carrots, and garlic scapes. Fresh, local, organic veggies are the best! I was craving a gourmet fish dish for dinner, and this is what I came up with. It was delicious and will definitely be made again!
Salt and pepper fish. Pan sear on stovetop. Place in baking dish, cover with foil, and bake in 350 degree oven covered for about 15 minutes. Remove foil and complete cooking for about 5 minutes. Remove from oven and let sit for about 3 minutes. Divide into 4 portions.
While the fish is in the oven, prepare the Bernaise Sauce and vegetables.
You can grill the endive first or simply place it on the plate raw (the crunchy, semi-bitter flavor with the fish is fantastic). Julienne radishes and carrots, slice garlic scapes into small slices. I like to just toss these together and saute in the same pan that the fish was seared. Don’t over cook! The veggies should be slightly crunchy.
Arrange endive on plate. Spoon Bernaise sauce in center and place fish on top. Then spoon veggie mixture alongside.
Yes, that’s right … Peanut BETTER. I was thrilled when Susan at Doughmesstic requested a recipe as a guest post. I knew that it had better be good, too – have you read her blog? Ah-maz-ing! So, I went to the kitchen (and my kids) to develop a recipe that was easy, yet decadent. Since the little one is into Reece’s Peanut Butter Cups right now, it “fed” the idea of Peanut Better Ice Cream Pie (click on screenshot below to get recipe):
I love to make homemade ice cream, now. Before? Not so much. I got an electric ice cream maker a few years ago and was so excited to try new ice cream recipes … only to be disappointed that I had either overcooked eggs or the ice cream didn’t freeze well (many got too icy). It seems like I tried hundreds of recipes (probably only about 10 or so in reality) and I got so frustrated. So, I decided to combine the aspects of several recipes into one and see how it worked out … luckily it went great. This is the ice cream that I find tastes the creamiest, freezes the best, and is a great base for toppings.
First, you need one of these:
Doesn’t have to be this one exactly, but this is what I happen to have and love.
1 can evaporated milk
1 pkg instant vanilla pudding mix (you could use other flavors, too)
2 cups whole milk
1/4 cup sugar (superfine dissolves best)
1/2 tsp vanilla extract (use the best you can find)
1 small pinch of salt
Simply whisk all the ingredients together until sugar is dissolved. Pour into electric ice cream maker. Finish according to ice cream maker’s instructions.
Use in ice cream pies or top with fresh fruit, candies, or drizzle with fudge topping.
It is the first week of Spring! The harvest from the farm this week consists of lots of greens and the menu for the week reflects it. These are all fairly quick and easy, so I am linking to the recipes in case you want to try a few yourself.
My family loves this recipe on cold evenings and it is a great alternative to a typical Thanksgiving dinner if you wanted to change things up a bit.
1 whole turkey breast, debone & butterfly (I usually remove skin)
2-3 leeks, sliced thin (white and light green parts only)
Handful of shitake mushrooms (or mushrooms of your choice), diced or sliced thin
1/2 c plain breadcrumbs (leave a few pieces of whole wheat bread on the counter for a day and crumble for a healthier option)
1/4 onion diced small
1/4 c Parmesan and/or Romano shredded cheese
1 tbsp crushed garlic
2 tbsp olive oil
1 tsp parsley
1 tsp oregano
1 tsp thyme
salt & pepper to taste
Heat 1 tbsp olive oil in saute pan over medium heat. Add leeks, onion, and garlic – saute until onions begin to turn golden. Add mushrooms. Saute about 3 minutes. Remove from heat.
While vegetables are sauteing, mix herbs, salt, and pepper. Take 1/2 this mixture and add shredded cheese and breadcrumbs to it. Reserve remaining 1/2 of this mixture.
Combine leek mixture with the herbs you mixed with cheese and breadcrumbs.
Pound turkey breast until thin, but not less than 1/4″ thick. Stuff with leek/breadcrumb mixture. Close with cooking string or toothpicks. Use remaining oil to coat roasting pan. Place stuffed turkey breast in pan and sprinkle reserved herb mixture over it.
Cover with foil and Bake in 375 degree oven for about 35 minutes. Remove foil and bake uncovered for another 15-20 minutes. Slice and serve.
* Time-Saving Note: This can be prepared one day and cooked the next.
February is the month the highest rate of the flu! I have a great recipe we call “Immunity Soup”. It can easily be made as a vegetarian soup, as well. Here is the best soup to help combat sniffly, sneezy, icky-ness:
1 rotisserie chicken [or block of tofu] cut into bite-size chunks
1 sweet potato [or butternut squash] cut into bite-size chunks
1/2 – 1 onion, diced
1 bunch kale, de-ribbed and sliced into think strips
2 large shitake mushrooms, sliced or diced
1 can coconut milk
32oz chicken/vegetable broth
1 heaping tsp Turmeric
1 tsp grated fresh ginger
1 tsp Cayenne pepper
1 tbsp crushed garlic
Combine all ingredients in stockpot. Bring to a boil over med-high heat for about 3 minutes. Turn down heat to low. Simmer soup about 20-30 minutes. Serve with rolls.
As I mentioned before, we joined our local CSA for fresh, organic, locally grown veggies for the winter. This means a LOT of winter squash! Since we haven’t really included much winter squash in our diets until now, we have tried many recipes. Here are links to my favorites so far (thanks to epicurious.com):