Wednesday, January 27, 2016

Green Beans w/Roasted Veggies



I wanted to try roasting green beans with some veggies. I wasn't sure how well they'd hold up, so instead roasted onions and peppers and mixed with steamed/boiled green beans. They were a hit.

1 lb. Green Beans (I used string beans)
1 onion, slivered
1-2 Bell Peppers, sliced (Red, Orange, or Yellow or any combination)
2 TBS Olive Oil
Coarse Ground Salt & Pepper

Toss onions and peppers with olive oil and place on a baking sheet.  Sprinkle with salt and pepper. Roast in 425 degree oven for 15 minutes. While these are cooking, bring a pot of water to boiling.  Add a tad of salt and green beans. Boil 4 minutes. Drain.

Mix the green beans with the roasted vegetables, adding more salt and pepper if necessary.


Tuesday, January 26, 2016

Monday Menu

Monday: Chili, Cottage Cheese, Chips, Fruit Salad
Tuesday: Lemon Pepper Tilapia, Roasted Green Beans/Veggies, Risotto
Wednesday: Jambalaya
Thursday: Leftovers (This is a new thing. As empty nesters it happens.)
Friday: Honey Dijon Chicken, Roasted Potatoes & Veggies
Saturday: Out!
Sunday: Soup (I haven't figured it out yet.)

Looks like I need to add some recipes this week. I don't see the chili recipe or Tilapia one.

Thursday, December 17, 2015

Another Gluten Free Banana Bread


You wake up in the morning to the milk smelling a little on the sour side. You reach for a banana instead, but overnight they have all turned black. What's one to do? Some might opt for a pregnancy test since everything seems off. For me? That means it's time to make banana bread.

I was given a recipe in the 1980's for banana bread that required sour milk. The problem was, we went through milk so quickly, it never had a chance to sour. I had to improvise. Nowadays, my milk nearly always goes past the best by date. One latte a day doesn't use it up fast enough. So whether you have sour milk or not, make sure you have very ripe bananas. Here is my altered-through-the-years recipe for a nice gluten free bread.

1-1/2 cups sugar (depends on how ripe they are, less for black, more for yellow)
1/2 c. coconut oil (Below 76 degrees it is solid like shortening, over that and it melts to oil)
1/2 cup chopped pecans (optional)
2 eggs
2 cups GF flour ( I used a new one  )
2-4 bananas, mashed (about 2 cups)
5 TBS sour milk (If you don't have sour milk, add 1/2 tsp lemon juice to milk)
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt

Dissolve 1 tsp. baking soda into milk, set aside. In large bowl, cream sugar and coconut oil together.  Add eggs and vanilla and mix well. Measure out 2 cups of flour and add salt to it. Alternate flour and milk mixture into the sugar/oil until well blended. Add mashed bananas and nuts, stirring well.

Pour into a large, greased loaf pan, or 3 small ones. (I couldn't find my large loaf pan, so used 2 medium sized loaf pans. They came out on the small size, but oh well.

Bake large loaf for an hour at 350 degrees, smaller loaves for 45 minutes. Test for doneness with toothpick inserting in the middle. If it comes out clean its finished.  If not, bake an additional 5 minutes and test again.

Enjoy!


Wednesday, November 25, 2015

Easy GF Green Bean Casserole

2 tablespoons butter
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crushed tortilla chips

Melt 2 tablespoons butter in a skillet over medium heat. Saute onions in butter until soft. Add the salt, sugar, onion, and sour cream. Heat gently until sour cream is melted smooth. Mix in green beans until they are coated with the sauce.

Transfer the mixture to a buttered casserole dish. Sprinkle cheese and crushed chips over the top. Bake at 350 degrees for 30 minutes or until hot.

Monday, November 9, 2015

Meal Planning with a Theme

How has the new meal plan been going? For today, Meatless Monday, I made Cabbage
Soup, cheese/crackers/pretzels. Trying to decide if I want to make some Brazilian Cheese Bread to go with the soup. If it wasn't Meatless Monday, I'd add some salmon dip or a chopped salad with bacon and chicken. I thought about adding sausage to the soup but hey, let's try to actually do a Meatless Monday.

The past week:
Taco Tuesday was New Orleans Jambalya
Wednesday's Whatever was Rotisserie Chicken, and I honestly can't remember what I pared with it.
Thursday's Thaw a Crockpot Meal we ordered out pizza
Fish Friday was Lemon Pepper Tilapia, Baked Potatoes, Coleslaw, and Shrimp Scampi that was to die for.
Soup/Salad Saturday was Chili and Chopped Salad
Sunday Football was Grilled Salmon, Coleslaw, Pasta Salad, Shrimp Scampi


Friday, November 6, 2015

Cucumber Tomato Salad w/Avocado

This is a twist on Tomato Cucumber Salad

1 french cucumber, sliced or chopped
1-2 chopped tomatoes
1/2-3/4 cup sliced peppers, green, red, orange, yellow whatever you decide
1-2 stalks celery, sliced 
1 avocado, chopped

Dressing:
3 TBS white wine vinegar 
1 TBS olive oil
1/2 TBS sugar 
1/2 teaspoon salt 
fresh ground black pepper to taste

Cut up vegetables, except avocado. Mix dressing ingredients and blend into vegetables.  Cut up avocado and gently blend.  Refrigerate until ready to eat.


Monday, October 19, 2015

Thinking Out Loud/Monday Menu

Thinking of making a new meal plan. Something like this:

Meatless Monday
Taco Tuesday
Wednesday's Whatever
Thursday's Thaw a crockpot meal
Fish Friday
Soup/Salad Saturday
Sunday Football Food

So this week is:
Monday: Grilled Cheese & Tomato Soup, fruit salad
Tuesday: Fajitas or grilled chicken tacos
Wednesday: Orange Chicken w/veggies and rice
Thursday: Olive Chicken & Pepperoncinis , Wedge Salad
Friday: Trout, Twice Baked Potatoes, Asparagus w/vinaigrette
Saturday: Potato Soup & Chicken Salad
Sunday: Salmon Dip w/crackers, Nachos or Hot Wing Dip & Chips, Deviled Eggs, Veggies

Monday, September 14, 2015

Caprese Salad


1 1/2 cups balsamic vinegar
1 lb sliced mozzarella cheese (or slice it yourself
3-4 tomatoes, sliced
Fresh basil leaves
salt & pepper
olive oil

In a small pan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic vinegar is reduced to a thick glaze. Remove from heat and cool. 

Arrange alternating slices of tomato, cheese, and basil leaves. Drizzle with balsamic reduction, olive oil and a bit of salt and pepper. Fresh tomatoes and basil from the garden make this a wonderful summer salad.

Thursday, September 10, 2015

Monday Menu

After being on a clear liquid diet for 4 days, and easing back into eating slowly, I was ready to have real food again.  Here is the menu for this week:

Monday: Potato Soup, BLAT Salad, Chicken Pasta Salad, Brazilian Cheese Bread
Tuesday: Spicy Grilled Chicken Thighs, Baked Potatoes, Roasted Zucchini & Mushrooms
Wednesday: Grilled Skirt Steak, Twice Baked Potatoes (the beauty of leftover baked potatoes), Panzanella Salad
Thursday: Boneless BBQ Ribs, Garlic Mashed Potatoes, Coleslaw
Friday: I'm out of town
Saturday: Ordering Out
Sunday: Hopefully something with Shrimp

Saturday, August 1, 2015

PW's Olive Cheese Bread-GF

1 loaf gluten free french bread (you can make your own if you can't find a GF Bakery)
1 6 oz. can Pimiento-stuffed Green Olives
1 6 oz. can Black Olives
2 green onions, chopped
1 stick Butter, room temperature
1/2 cup Mayonnaise
3/4 lb. Monterey Jack Cheese, grated

Roughly chop both black and green olives. Slice onions. Combine butter and mayonnaise until well blended. Add cheese, olives and green onions. Stir together. Spread mixture onto French bread that has been sliced lengthwise. 

Bake at 325 degrees for 25-30 minutes.


Original Recipe can be found here.

Monday, July 27, 2015

Carrot Salad

2-3 cups carrots, peeled and grated
1/2 cup raisins or dried cranberries
1/3 cup mayonnaise, or to taste
1 tablespoon granulated sugar, to taste
1/2 teaspoon salt
black pepper, to taste
1/2 apple, diced or grated (optional)

Put grated carrots in a large bowl; toss with remaining ingredients. Chill thoroughly before serving.

Carrot Salad serves 4 to 6.

Saturday, July 25, 2015

Chicken Fried Rice


    1/2-1 lb. chicken, cut up in small pieces
    3 cups cooked rice
    2-3 eggs
    1 onion, chopped
    1 carrot, grated
    1/2 cup frozen peas (optional)
    2-3 green onions, sliced diagonally
    3 garlic cloves, minced
    2 TBS soy sauce
    2 TBS olive oil
    3 TBS butter
    1 tsp. rice wine vinegar
    salt and pepper, to taste

    I like to have everything chopped and measured out to make it quick and easy to stir fry.  Mix 2 TBS oil and garlic with the chopped chicken. Beat eggs into a bowl. Chop/slice onions, grate carrot, and measure out peas.

    In a large skillet, stir-fry chicken mixture. Add 2 TBS butter, onions, carrot and saute 3-4 minutes. Add peas, cooking another minute. At this point you can place all of this in a separate dish, or push the chicken and vegetables to the outside of pan. Cook eggs in the middle of pan, scrambling and adding salt and pepper as desired. Mix with chicken.

    Again, push all to one side of pan, add an additional TBS butter, then the rice. Stir fry all together. Add soy sauce and vinegar. Top with green onion and add salt/pepper/soy sauce to taste. I like to serve this with sweet/spicy dipping sauce.

    Sweet/Spicy Dipping Sauce
    3 TBS rice wine vinegar (garlic flavored is my favorite)
    2 TBS GF Tamari (or soy sauce)
    1 TBS Sriracha Sauce
    4 tsp. sugar
    1 tsp. sesame oil

    Mix together and use for dipping or serve over fried rice.