I'm Hungry

My daughter Hilary sent me the following photo.  (Okay, it was back in February, but I ran across it looking at photos.) It was the dinner she and her boyfriend  prepared.  I was truly inspired.  Salmon Spinach Salad w/Balsamic Vinaigrette.

I have my wooden planks soaking, and my salmon marinating.  I'm grilling salmon tonight!

Mexicali Bowl

       

1 spaghetti squash 

1 can black beans, drained and rinsed

1 cup fresh or frozen corn

1 small onion chopped, or one bunch sliced green onion 

1 chopped red or orange pepper

1 minced jalapeno pepper

4-6 oz. grated monterey jack cheese or pepper jack

1/2 lime (about 1 TBS lime juice)

1/2 cup chopped cilantro

1-2 minced garlic cloves

1 tsp. chili powder

1 tsp. oregano

1/2 tsp. smoked paprika

1/2 tsp. salt

1/2 tsp. cumin

Pierce the skin on the spaghetti squash with a sharp knife like you would before baking a potato.  This will keep the squash from exploding in the microwave.  (If you prefer, you can bake it, but it takes much longer to cook.)  Microwave whole squash for about 10 minutes, rotating it half-way through cooking.  Let cool while you chop and prepare the rest of the ingredients. 

Heat oil in a skillet. Add onion, garlic, jalapeno pepper and red bell pepper. Saute a couple of minutes.  Add spices, beans, and corn, remove from heat.  Squeeze lime juice over all and mix.

When cool enough, slice squash in half lengthwise.  Scoop out seeds and strings, then scrape out most of the squash and add to the bean mixture.   Fold in cheese.  Fill the empty squash shells with filling.  Top with additional cheese, chives, or cilantro.  Bake at 350 degrees for about 10 minutes to heat thoroughly.

Serve with fresh salsa and chips or avocado slices.

The original recipe came from the Whole Foods site, with a few change ups.

Monday Menu

Monday: Beef Taquitos, Refried Beans, Avocado/Tomato Salad
Tuesday: Glazed Pork Loin, Sweet Potatoes, Asparagus
Wednesday: Eating Out-not the same as ordering in (It's a birthday thing)
Thursday:Grilled Chicken, Spinach Salad, Rice Salad
Friday: Salmon, Baked Potatoes, Broccoli
Saturday:Roasted Chicken, Garlic Mashed Potatoes, Green Salad, Fruit
Sunday: Mexicali Squash Bowl, Chips & Salsa, Fruit

Gluten Free Soft Pretzels

I made these wonderful gluten free soft pretzels today.  I wish I could share the recipe, but it is actually a mix.  I purchased this from the Gluten Free Country Store.  It comes from Dutch Country Soft Pretzels and is actually one of the easiest gluten free bread mixes I've ever worked with.

Mix the contents of bag with 2 cups of warm water and a package of yeast.  Knead by hand.  Let rise for an hour.  Remove portions and roll out on a greased countertop and form into pretzels. 

Dip in a mixture of 3 TBS baking soda dissolved in 2 cups hot water.  Place pretzels on a greased baking sheet.  Add course salt. 

Bake for 8-12 minutes at 400 degrees, or until lightly browned.  Brush with melted butter after removing from oven. Enjoy warm from the oven or cool and store for later.

Gluten Free Pumpkin Donuts

This was my first try at gluten free donuts.  The original recipe came from King Arthur's Flour site.  Their recipe as written is not gluten free.  Besides using gluten free flour, I only made a few minor changes. 

1 1/2 cups of Canned Pumpkin
1 1/2 cups Sugar
1 1/2 cups of Gluten Free Flour
3 Eggs
1/2 cup Vegetable Oil
1 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Ginger

Mix oil, eggs, sugar, pumpkin, spices, salt, and baking powder together until smooth.  Gradually add the flour, stirring until well blended.  Spray a donut pan with non stick spray.  Fill each one about 2/3 full.  Bake 15-18 minutes, until toothpick inserted comes out clean.  

Let cool 5 minutes in pan.  Loosen by running a knife around edges of each donut.  Remove to a wire rack.  Dust with cinnamon and sugar mix, or add a glaze.

I like this mix for topping the donuts:

1/2 cup sugar
1/2 cup powdered sugar
1/2-1 tsp. cinnamon

Not sure if everyone is aware, but King Arthur's packages not only their lovely gluten free flour, but they also carry a line of the dreaded All Purpose, Gluten Stuffed Flour.  Please don't make the mistake of buying their regular all purpose thinking you are baking gluten free.

The flours to the left are both made from wheat flour and are not gluten free.

If you are planning to bake gluten free, please look for this flour that specifically says gluten free on the front.  The bread flour with the blue label looks similar.

Potluck Dinners

Who doesn't love a good potluck dinner???  I have so many fond memories of church potluck dinners/picnics, and such.  The great thing is, if you don't like a particular food, you don't have to eat it!  There are plenty more to choose from.  It is like an all-you-can-eat buffet.  (Not that I've ever been to one, lol.)  As a kid these I thought these were wonderful, so not like eating at home when mom was cooking peas with dinner or some other dreaded food.

I am not particularly fond of leftovers.  If I have leftovers, and they are not eaten by someone for lunch, I usually feel compelled to transform them into something else.  A better way to go is  Potluck Night.  Tonight, I am doing just that.  I am probably heating up way too much food, but I personally love to mix mashed potatoes with a pasta or rice dish, have 2 or 3 different kinds of meat and a variety of vegetables.  Today's Potluck is:

BBQ ribs, transformed into pulled pork,
 Beer Cheese Chowder that I made Gluten Free,

(Wow, that's an old photo!)

Olive Chicken& Pepperocini,
Brussel Sprouts & Mushrooms,

Veggies & Dip,
Garlic Mashed Potatoes,
Spaghetti Squash w/Parmesan Cheese
Corn...am I forgetting anything?  Probably, but it is all in the oven, on the stove, or in a crockpot.

I love potluck dinners, especially when there is nothing I dislike.

Monday Menu

I have taken pretty much most of the summer off from blogging.  I'm hoping if I get back in the swing of things, the weather will cool a tad.  This summer the joy of cooking was lost.  Don't get me wrong, I cooked nearly every, single day.  Diet restrictions are killing me.

My son was here for 8 weeks.  He was skeptical of a diet with no gluten.  Partly I felt bad denying him of whole wheat bread, partly I wanted him to eat strictly gluten free just in case he too has Celiac.   I did my part.  His diet would have been gluten free, except for the beer-darn barley!

My mother-in-law, who also lives here, was put on a low potassium diet + other restrictions.  We love potatoes and beans, seeing as how they make for easy and inexpensive side dishes.  Both are loaded with potassium, as are the multitude of fruits abundant in the summer, which by-the-way also make lovely side dishes.

Here goes the menu, and I can't guarantee everything is low potassium, as the rest of the family needs potassium.

Sunday: Olive Chicken & Pepperocini , Asparagus, Brazilian Cheese Bread, Fresh Fruit
Monday: Grilled Korean Pork, Zucchini Pancakes, Kimchi, Sliced Peaches
Tuesday: Rotisserie-Style Chicken, Corn-on-the-Cob, Potatoes or Beans
Actual Tuesday Meal: Chicken Rice Salad, Cobb Salad, Fruit Salad
Wednesday: GF Chicken & Spinach Crepes, Fruit Salad
Actual Wednesday Meal:  Rotisserie-Style Chicken, Corn-on-the-Cob, Garlic Mashed Potatoes
Thursday: Chicken Bacon, Lettuce Wedge Salad w/Bleu Cheese Dressing
Actual Thursday Meal: Roasted Red Pepper Chicken & GF Pasta, Salad w/Bleu Cheese Dressing
Friday: Fish Tacos w/Pico de gallo, guacamole, Arroz Verde, thin-sliced cabbage
Actual Friday Meal: Chicken wrapped in Proscuitto,  GF Pajeon & dipping sauce, Kimchi
Saturday: Chicken Pasta, GF Bagel Slices, Salad

(This menu subject to change, due to time constraints,  lost, misplaced, or forgotten ingredients, or any discretion of the cook.)

BLT Salad GF-Updated

Before we went gluten free, we used to enjoy BLT salad.  Now that we are able to find decent gf pasta, I decided to try it again.

1 lb. pkg.  Gluten Free Penne Pasta
1 lb. pkg thick cut bacon
3-4 ripe roma tomatoes, chopped, or a cup or so of grape tomatoes whole or sliced in half
3 cups sliced romaine lettuce
1-2 ripe avocado cut into chunks

Dressing:
1/2 cup mayonnaise
2 TBS cider vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp fresh ground pepper

Directions:
Mix together mayonnaise, vinegar, sugar, salt & pepper. Cook pasta & drain and rinse in cool water. Slice bacon, cook, and crumble. Mix bacon, tomato and lettuce, and pasta in a large bowl. Toss dressing mix with pasta. Add avocado and gently mix. Serve immediately.  I served this with PW's Olive Cheese Bread on these GF Hot Dog Buns.

Edamame & Quinoa

1 cup frozen shelled edamame
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes 
1 bunch chopped green onions 
1/2 teaspoon crushed red pepper 
4 garlic cloves, minced
2 1/4 cups water, divided 
1/4 cup chopped fresh basil
3/4 teaspoon salt 
1/2 cup uncooked quinoa 
1 cup crumbled feta cheese

Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in water, basil, chickpeas, and tomatoes; simmer 15 minutes or until quinoa is cooked.  Stir in onions and feta; toss well.

This makes a nice side dish or a vegetarian main dish. (The original recipe comes from Cooking Light, but is made with couscous.  Not being gluten free, I changed it up and used quinoa instead.)

Gluten Free Owl Cupcakes

I forgot to post the owl cupcakes. Elisabeth & Brian made these gluten free cupcakes for Hilary's birthday.

Sweet, Spicy Sausage Pasta w/Dates

1 Pkg. Johnsonville Hot Italian or Sweet Italian Sausage
4 Cups Baby Spinach, 0r thin sliced spinach
1 Onion, slivered
1 Cup Dates, quartered
1 Cup White Wine
1 Can Water Chestnuts
3-4 Cloves Garlic, minced
2 TBS Bertolli Olive Oil
1/2-1 Cup Kraft Grated Parmesan Cheese
1 lb. fettucini noodles (I used Gluten Free pasta in order to create a gluten free dish for my daughter who has Celiac Disease.)
Fresh Parsley for garnish

Cook Sausage in a skillet with a bit of water, allowing it to brown.  When done, remove and keep warm.  Pour off any remaining water, scraping bits of sausage and save.

While pasta is cooking,  heat 2 TBS olive oil over medium heat in the same skillet you cooked the sausage.  Add onions and cook, stirring, for a few minutes.  Add in garlic and continue stirring 1 minute.  Add the dates and cook another minute or two until onions begin to caramelize.  Toss in spinach and cook until slightly wilted.

Pour 1 cup of wine into the onion mix and the leftover juices from the sausage.  Simmer for 5 minutes until slightly reduced.  Add sausage back to pan with the water chestnuts.  Heat through, then add in pasta.   Mix and top with parmesan cheese and garnish with parsley.

(Johnsonville states that their sausage is made from gluten free ingredients.)

Kung Pao Chicken

(Sure hope I remember how I made this)

1 1/2 lbs. Chicken Breasts cut into small cubes
1 Can Sliced Water  Chestnuts
8 Dried Red Chilies, stems removed, (Remove seeds if desired or substitute with 1-2 tsp. red pepper)
1/2 Red Pepper, julienned (optional)
1/2 Inch Piece Ginger, peeled, grated or chopped
1 Garlic clove, minced
4 Green Onions, diagonally sliced into 1/2 inch pieces
1/4 cup peanuts (I use salted, but rinse them before adding to dish)
1 TBS oil

Marinade:
1/4 cup Rice Wine Vinegar
1/4 cup GF Tamari or Soy Sauce
1 TBS Cornstarch dissolved in 1 TBS Water
1 TBS Sesame Oil
1/2 tsp Salt

Sauce:
1/4 cup GF Tamari or Soy Sauce
1/4 cup Rice Wine Vinegar
2 TBS Rice Wine or Sherry
1 TBS Brown Sugar
1 tsp Sriracha Sauce (optional)

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, add oil, chilies, ginger, garlic and green onions. Stir fry a minute or so. Drain chicken from marinade and add to pan. Stir fry until chicken is cooked through.

Add sauce ingredients to pan. Lower heat when mixture boils. Add in water chestnuts, red pepper, and peanuts. Let simmer until sauce is thickened, or can add 1 TBS cornstarch dissolved in 1TBS water.

Serve over rice and garnish with additional green onions, if desired.