COMMENTS:
I found this recipe on mywholefoodlife.com and we really enjoyed it! My family was not too happy looking at the chickpeas in with the stir fry but they found out they liked them!
INGREDIENTS:
1 T oil
2 bell peppers, sliced
1/2 T ginger
1 T minced garlic
1 small head cabbage
2 carrots, shredded
1 can chick peas, drained and rinsed
2 T liquid aminos
1 head broccoli
sesame seeds
DIRECTIONS:
Saute oil, ginger, garlic and peppers on medium heat.
Add cabbage and carrots. Stir well and cover for a few minutes.
Add chickpeas and liquid aminos. Stir and cover for a few minutes.
Add broccoli. Stir and cover for a couple more minutes.
Garnish with sesame seeds and serve.
Showing posts with label Meatless. Show all posts
Showing posts with label Meatless. Show all posts
Potato Soup
COMMENTS:
Copycat Panera Bread Potato Soup is what this was titled. Even Gluten-Free, they weren't kidding! I think the secret is the cream cheese!
INGREDIENTS:
4 cups chicken broth
3-4 cups potatoes, cubed and diced (make sure they are covered by the broth)
8 oz. cream cheese
2 teaspoons minced garlic
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon white pepper
DIRECTIONS:
Combine broth, potatoes, and spice, boiling until potatoes are tender.
Smash some of the potatoes (this releases starch for thickening, she said).
Reduce heat, add cream cheese.
Stirring occasionally, simmer until cheese melts.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Copycat Panera Bread Potato Soup is what this was titled. Even Gluten-Free, they weren't kidding! I think the secret is the cream cheese!
INGREDIENTS:
4 cups chicken broth
3-4 cups potatoes, cubed and diced (make sure they are covered by the broth)
8 oz. cream cheese
2 teaspoons minced garlic
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/4 teaspoon white pepper
DIRECTIONS:
Combine broth, potatoes, and spice, boiling until potatoes are tender.
Smash some of the potatoes (this releases starch for thickening, she said).
Reduce heat, add cream cheese.
Stirring occasionally, simmer until cheese melts.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Copycat Chipotle Burrito Bowl
COMMENTS:
We did not discover Chipotle, the restaurant, until last summer. And although it isn't our favorite, we enjoy the numerous GF options. And I love that I can recreate even better flavors at home. Or at least Chungah can and is willing to share. (She also shares her incredible food photography!) This would also make a great salad - just make less rice and shred more lettuce. Or add yet another variation with ground beef seasoned with taco seasoning.
INGREDIENTS:
2 cups rice, cooked
1 cup salsa
3 cups Romaine lettuce
1 can corn, drained
1 can black beans, drained and rinsed
Roma tomatoes as desired, diced
1 avocado, diced
SAUCE INGREDIENTS:
1 cup sour cream
1 Tablespoon chipotle salsa
1 clove garlic, minced
juice of 1 lime
1/4 teaspoon salt
DIRECTIONS:
Stir together cooked rice with salsa.
Whisk together sour cream, chipotle salsa, garlic, lime juice, and salt; set aside.
Now assemble bowls in layers: rice, lettuce, corn, black beans, tomatoes, avocado.
Drizzle with sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
We did not discover Chipotle, the restaurant, until last summer. And although it isn't our favorite, we enjoy the numerous GF options. And I love that I can recreate even better flavors at home. Or at least Chungah can and is willing to share. (She also shares her incredible food photography!) This would also make a great salad - just make less rice and shred more lettuce. Or add yet another variation with ground beef seasoned with taco seasoning.
INGREDIENTS:
2 cups rice, cooked
1 cup salsa
3 cups Romaine lettuce
1 can corn, drained
1 can black beans, drained and rinsed
Roma tomatoes as desired, diced
1 avocado, diced
SAUCE INGREDIENTS:
1 cup sour cream
1 Tablespoon chipotle salsa
1 clove garlic, minced
juice of 1 lime
1/4 teaspoon salt
DIRECTIONS:
Stir together cooked rice with salsa.
Whisk together sour cream, chipotle salsa, garlic, lime juice, and salt; set aside.
Now assemble bowls in layers: rice, lettuce, corn, black beans, tomatoes, avocado.
Drizzle with sauce.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Mashed Potaotes
COMMENTS:
Here is a simple, yet delicious, recipe from allrecipes. The key is to warm the milk and butter before adding it to the potatoes.
INGREDIENTS:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup (soy) milk
salt and pepper to taste
DIRECTIONS:
Bring a pot of water to a boil. Add potatoes and cook until tender, but still firm; about 15 minutes. Drain.
Meanwhile, in a small saucepan heat butter and milk until butter has melted.
Using a potato masher, mash the potatoes and slowly add the milk-butter mixture, until it reaches desired consistency.
Season with salt and pepper as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Here is a simple, yet delicious, recipe from allrecipes. The key is to warm the milk and butter before adding it to the potatoes.
INGREDIENTS:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup (soy) milk
salt and pepper to taste
DIRECTIONS:
Bring a pot of water to a boil. Add potatoes and cook until tender, but still firm; about 15 minutes. Drain.
Meanwhile, in a small saucepan heat butter and milk until butter has melted.
Using a potato masher, mash the potatoes and slowly add the milk-butter mixture, until it reaches desired consistency.
Season with salt and pepper as desired.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Cauliflower Pizza Crust
COMMENTS:
Lysa Terkeurst facebooked about this one day. I had to try it. It was great, as she promised!
INGREDIENTS:
1/2 Large head of cauliflower = 2+ cups of shredded cauliflower
1 Large egg
1 Cup finely shredded mozzarella cheese
1 Teaspoon oregano
1/2 Teaspoon dried minced garlic or fresh garlic
1/2 Teaspoon onion salt
DIRECTIONS:
Lysa Terkeurst facebooked about this one day. I had to try it. It was great, as she promised!
INGREDIENTS:
1/2 Large head of cauliflower = 2+ cups of shredded cauliflower
1 Large egg
1 Cup finely shredded mozzarella cheese
1 Teaspoon oregano
1/2 Teaspoon dried minced garlic or fresh garlic
1/2 Teaspoon onion salt
DIRECTIONS:
To make the crust:
1. Shred the cauliflower into small crumbles. You can use a food processor, just be careful not to puree. I use a cheese grater and it works fine. You will need 2+ cups of cauliflower crumbles. Place the cauliflower crumbles into a large bowl and microwave them dry for 8 minutes. Let the cauliflower cool.
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with non-stick spray. In a medium bowl, mix the cauliflower crumbles with the remaining ingredients. Pat the “crust” into a 9 to 12 – inch round shape or a rectangular shape on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes or until golden. Remove the crust from the oven and turn the heat up to broil.
3. Prepare the Pizza: Decide what toppings you want on your pizza.Top the crust with toppings an cheese. Broil the pizza for 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut and serve immediately.
This pizza is best served on a plate with a fork.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
1. Shred the cauliflower into small crumbles. You can use a food processor, just be careful not to puree. I use a cheese grater and it works fine. You will need 2+ cups of cauliflower crumbles. Place the cauliflower crumbles into a large bowl and microwave them dry for 8 minutes. Let the cauliflower cool.
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with non-stick spray. In a medium bowl, mix the cauliflower crumbles with the remaining ingredients. Pat the “crust” into a 9 to 12 – inch round shape or a rectangular shape on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes or until golden. Remove the crust from the oven and turn the heat up to broil.
3. Prepare the Pizza: Decide what toppings you want on your pizza.Top the crust with toppings an cheese. Broil the pizza for 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut and serve immediately.
This pizza is best served on a plate with a fork.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Black Beans and Coconut Rice
COMMENTS:
This is definitely different than what we usually eat but it was SO good! Thanks, www.livingwellspendingless.com for helping me out of my comfort zone!
INGREDIENTS:
1 c. sweetened flaked coconut
3 1/2-4 cups vegetable broth divided
1/4 tsp. salt
1/4 tsp. pepper
4 Tbsp. butter, divided (or olive oil)
1 cup rice
1/2 large onion chopped
2 15 oz cans black beans drained and rinsed
1 1/4 tsp. chili powder
1 lime
sour cream or greek yogurt
fruit salsa, any brand (I usually use mango salsa
DIRECTIONS:
1. Preheat oven to 350 degrees. Spread out coconut on baking sheet and bake until toasted, 5-10 minutes.
2. Bring 2 1/2 cups of the broth, salt, pepper, and 2 Tbsp. butter to a boil in large saucepan. Stir in rice. Cover, reduce heat to low, and cook about 20 minutes until water is absorbed.
3. Meanwhile, melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Saute onions 5-7 minutes, or until tender. Stir in black beans, spices, and 1 cup of broth. Cook over medium-low heat, stirring occasionally, 15 minutes. If bean mixture begins to look too dry, add a little more broth.
4. Roll the lime around on the counter, pressing down with your palm as you roll to loosen the juices. Remove rice from heat. Cut lime in half, then squeeze in juice from both halves. Stir in toasted coconut and cilantro.
5. To serve, spoon rice onto plate. Top with beans, and then garnish with sour cream and salsa.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
This is definitely different than what we usually eat but it was SO good! Thanks, www.livingwellspendingless.com for helping me out of my comfort zone!
INGREDIENTS:
1 c. sweetened flaked coconut
3 1/2-4 cups vegetable broth divided
1/4 tsp. salt
1/4 tsp. pepper
4 Tbsp. butter, divided (or olive oil)
1 cup rice
1/2 large onion chopped
2 15 oz cans black beans drained and rinsed
1 1/4 tsp. chili powder
1 lime
sour cream or greek yogurt
fruit salsa, any brand (I usually use mango salsa
DIRECTIONS:
1. Preheat oven to 350 degrees. Spread out coconut on baking sheet and bake until toasted, 5-10 minutes.
2. Bring 2 1/2 cups of the broth, salt, pepper, and 2 Tbsp. butter to a boil in large saucepan. Stir in rice. Cover, reduce heat to low, and cook about 20 minutes until water is absorbed.
3. Meanwhile, melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Saute onions 5-7 minutes, or until tender. Stir in black beans, spices, and 1 cup of broth. Cook over medium-low heat, stirring occasionally, 15 minutes. If bean mixture begins to look too dry, add a little more broth.
4. Roll the lime around on the counter, pressing down with your palm as you roll to loosen the juices. Remove rice from heat. Cut lime in half, then squeeze in juice from both halves. Stir in toasted coconut and cilantro.
5. To serve, spoon rice onto plate. Top with beans, and then garnish with sour cream and salsa.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
No Dough Pizza
COMMENTS:
www.keyingredient.com is where I found this interesting take on pizza. But it rated five stars in this house!
INGREDIENTS:
CRUST
1 (8 oz) package full fat cream cheese room temperature
2 eggs
1/4 tsp black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese
TOPPING
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
pizza toppings
Garlic powder
DIRECTIONS:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 15-18 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
www.keyingredient.com is where I found this interesting take on pizza. But it rated five stars in this house!
INGREDIENTS:
CRUST
1 (8 oz) package full fat cream cheese room temperature2 eggs
1/4 tsp black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese
TOPPING
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
pizza toppings
Garlic powder
DIRECTIONS:
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 15-18 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Italian Zucchini Pie
COMMENTS:
My mom got this recipe from Pillsbury. It originally had a crescent roll crust. But since we are gluten-free, I just skipped that part. Still delicious!
INGREDIENTS:
2 tablespoons Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs well beaten
2 cups shredded Muenster or mozzarella cheese, (8 oz)
2 teaspoons yellow mustard
DIRECTIONS:
My mom got this recipe from Pillsbury. It originally had a crescent roll crust. But since we are gluten-free, I just skipped that part. Still delicious!
INGREDIENTS:
2 tablespoons Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs well beaten
2 cups shredded Muenster or mozzarella cheese, (8 oz)
2 teaspoons yellow mustard
DIRECTIONS:
Heat
oven to 375°F. In 12-inch skillet, melt butter over medium-high heat.
Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally,
until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil
and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Pour egg mixture evenly into pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Pour egg mixture evenly into pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Squash Casserole
COMMENTS:
This was SO good. We had it as our main course but will probably have it next time as a side. :)
INGREDIENTS:
1 1/2 Tablespoons butter
3 large squash (yellow or zucchini), chopped
1/2 medium onion, chopped
1 large egg, beaten
2 teaspoons parsley
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed potato chips
DIRECTIONS:
Preheat the oven to 350*. Place squash and onions in a large pot with a small amount of water over medium heat. Bring to a simmer and cook until tender, 8-10 minutes. Drain into a colander and then mash in a large bowl. Add butter and stir until melted.
In a separate bowl, combine the eggs, parsley, cheese, salt, and pepper. Add this to the vegetable mixture. Pour into lightly greased baking dish and bake for 20 minutes.
Top with potato chips and bake an additional 10 minutes, or until the potato chips are browned.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
This was SO good. We had it as our main course but will probably have it next time as a side. :)
INGREDIENTS:
1 1/2 Tablespoons butter
3 large squash (yellow or zucchini), chopped1/2 medium onion, chopped
1 large egg, beaten
2 teaspoons parsley
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed potato chips
DIRECTIONS:
Preheat the oven to 350*. Place squash and onions in a large pot with a small amount of water over medium heat. Bring to a simmer and cook until tender, 8-10 minutes. Drain into a colander and then mash in a large bowl. Add butter and stir until melted.
In a separate bowl, combine the eggs, parsley, cheese, salt, and pepper. Add this to the vegetable mixture. Pour into lightly greased baking dish and bake for 20 minutes.
Top with potato chips and bake an additional 10 minutes, or until the potato chips are browned.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Spinach and Black Bean Bake
COMMENTS:
Knowing our family's growing love of black beans, I thought I would try this recipe from Meet Penny. I have to admit I had a back-up plan in case we didn't like this... That's also why the picture is just of what was left! But this was a hit. Everyone said, "It's a keeper!"
INGREDIENTS:
8-10 oz. frozen spinach, thawed and squeezed dry
1 can black beans, drained and rinsed
2 Tablespoons taco seasoning
1 cup water
1/2 cup sour cream, plus more for serving
corn tortillas (about 18)
10 oz. enchilada sauce (I made my own, also from Meet Penny)
1 1/2 cups shredded cheese
DIRECTIONS:
Combine spinach, black beans, taco seasoning, and water in skillet. Bring to a boil and then allow to simmer to thicken. Remove from heat and add sour cream.
Place a scoop of this mixture in a greased casserole dish (I used an oblong 10x6). Now begin layering:
Bake covered at 375* for 15 minutes.
Uncover, sprinkle with remaining cheese and bake 5 more minutes.
Serve with sour cream.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Knowing our family's growing love of black beans, I thought I would try this recipe from Meet Penny. I have to admit I had a back-up plan in case we didn't like this... That's also why the picture is just of what was left! But this was a hit. Everyone said, "It's a keeper!"
INGREDIENTS:
8-10 oz. frozen spinach, thawed and squeezed dry1 can black beans, drained and rinsed
2 Tablespoons taco seasoning
1 cup water
1/2 cup sour cream, plus more for serving
corn tortillas (about 18)
10 oz. enchilada sauce (I made my own, also from Meet Penny)
1 1/2 cups shredded cheese
ENCHILADA SAUCE INGREDIENTS & DIRECTIONS:
16 oz. tomato sauce
4 oz. green chilies, UNdrained
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon oregano
1 clove garlic, minced
Place all ingredients in blender; puree. Pour into saucepan and heat over medium heat for about 5 minutes.
DIRECTIONS:
Combine spinach, black beans, taco seasoning, and water in skillet. Bring to a boil and then allow to simmer to thicken. Remove from heat and add sour cream.
Place a scoop of this mixture in a greased casserole dish (I used an oblong 10x6). Now begin layering:
- corn tortillas
- enchilada sauce
- spinach mixture
- cheese
Bake covered at 375* for 15 minutes.
Uncover, sprinkle with remaining cheese and bake 5 more minutes.
Serve with sour cream.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Zucchini Feta Burgers
COMMENTS:
It's a good thing my husband wasn't home for dinner the night I made these; the kids and I devoured all of them!
INGREDIENTS:
1 carrot, shredded
3 small zucchini, shredded
1 egg
1/3 cup chopped onion
1 teaspoon salt
ground pepper to taste
1/4 cup flour (I used all-purpose GF flour mix)
1/4 cup crumbled Feta cheese
DIRECTIONS:
Grate the zucchini in a food processor and set aside in a bowl or on a plate; sprinkle with salt. Allow to sit for five minutes while you grate the carrot and onion.
Now squeeze the liquid out of the zucchini. The original recipe talks about using cheesecloth to do this and that would probably be a lot easier. I used paper towels though. Be sure to squeeze and squeeze the liquid out.
Now mix together the zucchini, carrot, onion, egg, and black pepper.
Add in the flour and stir again until the flour is well spread throughout the mixture.
Finally add the Feta.
Heat up a large skillet. Coat with a bit of olive oil. Form mixture into burger shapes and place in hot pan.
Cook 4-5 minutes and flip.
Cook another 4-5 minutes and enjoy!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
It's a good thing my husband wasn't home for dinner the night I made these; the kids and I devoured all of them!
INGREDIENTS:
1 carrot, shredded
3 small zucchini, shredded
1 egg
1/3 cup chopped onion
1 teaspoon salt
ground pepper to taste
1/4 cup flour (I used all-purpose GF flour mix)
1/4 cup crumbled Feta cheese
DIRECTIONS:
Grate the zucchini in a food processor and set aside in a bowl or on a plate; sprinkle with salt. Allow to sit for five minutes while you grate the carrot and onion.
Now squeeze the liquid out of the zucchini. The original recipe talks about using cheesecloth to do this and that would probably be a lot easier. I used paper towels though. Be sure to squeeze and squeeze the liquid out.
Now mix together the zucchini, carrot, onion, egg, and black pepper.
Add in the flour and stir again until the flour is well spread throughout the mixture.
Finally add the Feta.
Heat up a large skillet. Coat with a bit of olive oil. Form mixture into burger shapes and place in hot pan.
Cook 4-5 minutes and flip.
Cook another 4-5 minutes and enjoy!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Sweet Potato Fries
COMMENTS:
The side dish to Maple Glazed Chicken Thighs. Delicious!
INGREDIENTS:
1 pound sweet potatoes, peeled
1 Tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
DIRECTIONS:
Cut peeled potatoes into fries. Toss with oil, garlic, salt, and pepper in large bowl. Transfer to foil-lined baking sheet or stoneware. Roast at 425 degrees for 25 minutes, stirring once or twice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
The side dish to Maple Glazed Chicken Thighs. Delicious!
INGREDIENTS:
1 pound sweet potatoes, peeled
1 Tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
DIRECTIONS:
Cut peeled potatoes into fries. Toss with oil, garlic, salt, and pepper in large bowl. Transfer to foil-lined baking sheet or stoneware. Roast at 425 degrees for 25 minutes, stirring once or twice.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Not Thanksgiving Sweet Potatoes
COMMENTS:
I found a recipe for "stuffed sweet potatoes" but didn't like a couple of the ingredients and I had a hard time keeping the skins of my sweet potatoes together... Here is what I came up with instead. Super yummy!
INGREDIENTS:
2 large sweet potatoes
2 Tablespoons butter, slightly softened
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
sprinkle of nutmeg
sprinkle of ginger
pinch of salt
miniature marshmallows, to taste
DIRECTIONS:
Poke sweet potatoes and bake until done. (I used my automatic setting on my microwave; you can also bake them.) Allow to cool long enough so they are easy to handle but are still warm.
In small bowl mix together butter, sugar, cinnamon, nutmeg, ginger, and salt. Set half of this mixture aside.
Scoop out insides of sweet potatoes and place in bowl with flavorings; mix well. Transfer to baking dish(es).
Sprinkle with remaining butter mixture and with marshmallows.
Bake at 400 degrees for 5-10 minutes, until marshmallows are brown.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I found a recipe for "stuffed sweet potatoes" but didn't like a couple of the ingredients and I had a hard time keeping the skins of my sweet potatoes together... Here is what I came up with instead. Super yummy!
INGREDIENTS:
2 large sweet potatoes
2 Tablespoons butter, slightly softened
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
sprinkle of nutmeg
sprinkle of ginger
pinch of salt
miniature marshmallows, to taste
DIRECTIONS:
Poke sweet potatoes and bake until done. (I used my automatic setting on my microwave; you can also bake them.) Allow to cool long enough so they are easy to handle but are still warm.
In small bowl mix together butter, sugar, cinnamon, nutmeg, ginger, and salt. Set half of this mixture aside.
Scoop out insides of sweet potatoes and place in bowl with flavorings; mix well. Transfer to baking dish(es).
Sprinkle with remaining butter mixture and with marshmallows.
Bake at 400 degrees for 5-10 minutes, until marshmallows are brown.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Spaghetti Squash Lasagna
COMMENTS:
I received a spaghetti squash in my CSA box this week and searched a few options online... Combining a few recipes was a huge hit! The kids hope we get another spaghetti squash next week for a repeat dinner!
INGREDIENTS:
Spaghetti squash, sliced lengthwise with seeds removed
Marinara sauce
Mozzarella or Provolone cheese
DIRECTIONS:
Bake squash at 350*, cut side down in pan, for 30 minutes, or until tender.
When squash is tender, use a fork to "shred" the squash into spaghetti-like strands; set aside momentarily but reserve shells!
Spread a little sauce in the bottom of each shell. Layer with squash, cheese, more sauce, etc. until you have exhausted the squash and can end with cheese.
Place back in pan to bake for another 15 minutes or until cheese is melted and "lasagna" is warmed through.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I received a spaghetti squash in my CSA box this week and searched a few options online... Combining a few recipes was a huge hit! The kids hope we get another spaghetti squash next week for a repeat dinner!INGREDIENTS:
Spaghetti squash, sliced lengthwise with seeds removed
Marinara sauce
Mozzarella or Provolone cheese
DIRECTIONS:
Bake squash at 350*, cut side down in pan, for 30 minutes, or until tender.
When squash is tender, use a fork to "shred" the squash into spaghetti-like strands; set aside momentarily but reserve shells!
Spread a little sauce in the bottom of each shell. Layer with squash, cheese, more sauce, etc. until you have exhausted the squash and can end with cheese.
Place back in pan to bake for another 15 minutes or until cheese is melted and "lasagna" is warmed through.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Zucchini Fries
COMMENTS:
These were delicious! My daughter even ate them and asked for more! I adapted this recipe (only leaving out the chili powder) from Taste of Home.
INGREDIENTS:
zucchini, cut into French-fry size and shape
1 egg white
1/4 cup (GF) all-purpose flour
3 Tablespoons cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
DIRECTIONS:
Dip zucchini in egg white, then roll in flour mixture. (Next time I am going to try using a bag instead for less mess.)
Bake at 425* for 20 minutes, turning once.
Marinara sauce is a good dipping option if you feel the need for that.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
These were delicious! My daughter even ate them and asked for more! I adapted this recipe (only leaving out the chili powder) from Taste of Home.
INGREDIENTS:
zucchini, cut into French-fry size and shape
1 egg white
1/4 cup (GF) all-purpose flour
3 Tablespoons cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
DIRECTIONS:
Dip zucchini in egg white, then roll in flour mixture. (Next time I am going to try using a bag instead for less mess.)
Bake at 425* for 20 minutes, turning once.
Marinara sauce is a good dipping option if you feel the need for that.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Peanut Squash
COMMENTS:
A delicious, yet simple, take on butternut squash!
INGREDIENTS:
1 butternut squash
2 Tablespoons brown sugar
1/4 cup butter
DIRECTIONS:
Preheat oven to 375 degrees.
Pell and cut squash into 2-inch pieces.
Place squash pieces in loaf pan, sprinkling with brown sugar and dabs of butter.
Cover with foil and bake for 35 minutes.
A delicious, yet simple, take on butternut squash!
INGREDIENTS:
1 butternut squash
2 Tablespoons brown sugar
1/4 cup butter
DIRECTIONS:
Preheat oven to 375 degrees.
Pell and cut squash into 2-inch pieces.
Place squash pieces in loaf pan, sprinkling with brown sugar and dabs of butter.
Cover with foil and bake for 35 minutes.
Roasted Asparagus
COMMENTS:
This was great paired with Broiled Sour Cream Salmon.
INGREDIENTS:
2 Tablespoons olive oil
1 Tablespoon lemon juice
asparagus
1 teaspoon sea salt
DIRECTIONS:
Preheat oven to 500 degrees.
Toss asparagus in olive oil and lemon juice; sprinkle with salt.
Place on baking sheet for 10 to 12 minutes or until spears are tender.
This was great paired with Broiled Sour Cream Salmon.
INGREDIENTS:
2 Tablespoons olive oil
1 Tablespoon lemon juice
asparagus
1 teaspoon sea salt
DIRECTIONS:
Preheat oven to 500 degrees.
Toss asparagus in olive oil and lemon juice; sprinkle with salt.
Place on baking sheet for 10 to 12 minutes or until spears are tender.
Sweet Potato Wedges
COMMENTS:
So simple and delicious!
INGREDIENTS:
2 medium sweet potatoes
olive oil (approx. 2 Tablespoons)
seasonings as desired; I used seasoning salt
DIRECTIONS:
Cut sweet potatoes in wedges (peel if desired); place on baking sheet.
Drizzle olive oil over wedges and toss to coat. Sprinkle with seasonings.
Bake at 375 degrees for about 30 minutes.
So simple and delicious!
INGREDIENTS:
2 medium sweet potatoes
olive oil (approx. 2 Tablespoons)
seasonings as desired; I used seasoning salt
DIRECTIONS:
Cut sweet potatoes in wedges (peel if desired); place on baking sheet.
Drizzle olive oil over wedges and toss to coat. Sprinkle with seasonings.
Bake at 375 degrees for about 30 minutes.
Sweet Potato Flatbread
COMMENTS:Another very different recipe that was delicious - and healthy too! :) I found this recipe in Woman's Day magazine.
INGREDIENTS:pizza dough (you pick)
1 medium sweet potato, peeled, halved, thinly sliced
2 shallots, thinly sliced
1/2 cup Cheddar cheese (I used mild but the original recipe called for extra sharp)
pinch of salt
dash of pepper
1 Tablespoon thyme, parsley, oregano, or marjoram
DIRECTIONS:
Heat oven to 425*.
Shape the dough as desired (thinner for an actual flatbread feel, etc.) on a baking sheet dusted with cornmeal.
In a large bowl, toss all remaining ingredients; spread over dough.
Bake until golden brown, about 20-25 minutes.
INGREDIENTS:pizza dough (you pick)1 medium sweet potato, peeled, halved, thinly sliced
2 shallots, thinly sliced
1/2 cup Cheddar cheese (I used mild but the original recipe called for extra sharp)
1/4 cup slivered almonds
2 Tablespoons olive oilpinch of salt
dash of pepper
1 Tablespoon thyme, parsley, oregano, or marjoram
DIRECTIONS:
Heat oven to 425*.
Shape the dough as desired (thinner for an actual flatbread feel, etc.) on a baking sheet dusted with cornmeal.
In a large bowl, toss all remaining ingredients; spread over dough.
Bake until golden brown, about 20-25 minutes.
Grilled Feta Squash
COMMENTS:
A new twist on my favorite vegetable taken from Woman's Day magazine along with a Lemony Chicken Kabob recipe.
INGREDIENTS:
about a pound of zucchini or yellow squash
olive oil
oregano
salt
pepper
feta cheese, crumbled
chives
DIRECTIONS:
Slice squash lengthwise. Depending on the size of your squash, you may only need to cut in half. (I had a HUGE squash which required me slice in sixths so it wasn't so thick.)
Brush with olive oil.
Sprinkle with oregano, salt, and pepper.
Grill just until tender, 3-5 minutes per side.
Cut zucchini into 1/2-inch pieces. Sprinkle with feta and chives.
A new twist on my favorite vegetable taken from Woman's Day magazine along with a Lemony Chicken Kabob recipe.
INGREDIENTS:about a pound of zucchini or yellow squash
olive oil
oregano
salt
pepper
feta cheese, crumbled
chives
DIRECTIONS:
Slice squash lengthwise. Depending on the size of your squash, you may only need to cut in half. (I had a HUGE squash which required me slice in sixths so it wasn't so thick.)
Brush with olive oil.
Sprinkle with oregano, salt, and pepper.
Grill just until tender, 3-5 minutes per side.
Cut zucchini into 1/2-inch pieces. Sprinkle with feta and chives.
Subscribe to:
Posts (Atom)