Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Friday, April 1, 2016

Mom's Swiss Chard & Quinoa Salad

Mom's Swiss Chard & Quinoa Salad


This recipe & images were contributed by my mom.  She recommends serving this salad with baked chicken.

Ingredients
2 Tablespoons Olive Oil
1/2 large white Onion, diced
2 Tablespoons minced Garlic
1 Cup Quinoa
2 Cups Chicken Broth
5 Beet Green Leaves
5 Swiss Chard Leaves
2 Tablespoons chopped Pecans
1 Cup Pomegranate Seeds

 Add 2 Tablespoons of olive oil to a saucepan.  Heat the oil over medium heat.  When the oil is hot, add the diced onion and minced garlic.  Saute until the onions start to brown.


 
Bring 2 Cups of chicken broth to a boil.  Add 1 cup of quinoa.  Reduce heat and simmer until all the water is absorbed (10-15 minutes.)

  
Thoroughly wash the beet greens and the swiss chard, pat dry with a paper towel, and break into bite size pieces.



In a medium to large bowl, combine the greens, onions and garlic, quinoa, pomegranate seeds, and pecans.  The chard melts into the quinoa.  Serve with your favorite pomegranate  dressing.



  Bon appetit!

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Friday, January 15, 2016

Chad's Gluten Free Chicken Scampi Supreme

Chad's Gluten Free Chicken Scampi Supreme


This is so delicious!  AND, this recipe is very easy to make and can be ready in about 45 minutes.  Did I mention it's really delicious? 
Ingredients
Gluten free rotini,  linguine, or penne pasta 
1 garlic bulb  (10-15 cloves)
8 Tablespoons butter 
1 large head of broccoli
2 lbs uncooked chicken breast, cut into chunks 
16 oz baby bella mushrooms
1/4 Cup Extra virgin olive oil
1 pint grape tomatoes
 0.5 lb block of feta (We highly recommend sheep feta from France)

Sea salt to taste 
 
Boil pasta following directions on the box.  Peel the garlic cloves. 
Saute garlic & 6 Tablespoons of butter until the garlic softens, about 2 min.
 
  
Cut the broccoli into 1 inch chunks
Steam in a saucepan with water until soft, 10-15 min.
Remove from heat & set aside. 
 
 
While the broccoli is cooking, chop the chicken into 1"x1" chunks. 
Add chicken to the garlic and saute until the chicken is cooked through, 8-10 min.
Remove from heat & set aside. 
 
   
Slice mushrooms, 1/4 inch thick
Saute mushrooms with 1/4 Cup olive oil and 2 Tablespoons of butter. 
Add a generous sprinkle of sea salt. Saute until they are 
brown.
 
 
Slice the tomatoes in half. 
Arrange them with the cut side up. Sprinkle them with salt. Broil in the oven on high for 
about 2 min to soften them. 
 
 
Crumble the feta cheese into the pasta.
 
 
Add the broccoli, mushrooms, tomatoes, and chicken... careful not to stir too much.
(Carefully scoop from the bottom to the top.)
 
  
Add heat if needed to melt the 
feta. Drizzle with extra virgin olive oil and serve. 
 
 

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Friday, January 1, 2016

Mom's Collard Salad

Mom's Collard Salad



This recipe & images were contributed by my mom...nutritious and delicious!  This recipe makes one large serving.  Just double or triple the recipe for more salad.

Ingredients
1 cup cooked chicken breast, chopped
1 persimmon, chopped
1 orange, cut into chunks
2 large organic collard leaves
1/4 cup pecans, chopped
2 strips of bacon, crumbled (optional)





Directions
Chop the chicken, persimmon, orange, & pecans.
Wash the collard leaves, pat dry with a paper towel, roll them up and slice into thin strips.
Combine ingredients and serve.
Mom recommends serving with honey mustard dressing and raspberry balsamic vinegar.


Related Posts


Great tip for Rver's: Collapsible salad spinner




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Friday, December 25, 2015

Chia Pudding

Chia Pudding



Chia seeds are very versatile.  They can be soaked in water and tea for a refreshing beverage, sprinkled on salads, and cereals, added to sauces, dressings, and dips, and used as an egg substitute in baking.  Chia seeds are high in protein, omega-3s, minerals, and antioxidants.

Chia pudding was introduced to us by Chad's mom.  It's incredibly easy to make and very nutritious.  This is great for breakfast, a snack, or dessert.  And, this is entirely gluten free.  

THE BASIC RECIPE
1/3 cup chia seeds
1 1/2 cups liquid of your choice (we've been using coconut milk)
2 Tablespoons honey, coconut sugar, maple syrup, or stevia
1/2 tsp vanilla

You can also add fresh fruit, nuts, coconut, mashed banana, mango juice...the possibilities are endless.  This could also be layered with fruit and whipped cream as a delicious dessert pudding.

DIRECTIONS
Mix all ingredients and let it sit overnight or for an hour or two and serve.  It's really that easy!


After the seeds sit for a couple of minutes, you will notice they will start to expand into a gel like consistency.  If you're not comfortable with the consistency, try adding flax seeds.

I found some other great ideas for Chia pudding on TheFitRV's blog.  I can't wait to try their chocolate chia pudding.  Click here for the recipe.
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Tuesday, October 13, 2015

Susy's Fettuccini Alfredo & Shrimp Scampi

Susy's Fettuccini Alfredo & Shrimp Scampi

Here's another delicious recipe contributed by Susy. She made this for us the last time she visited and it is so, so delicious!!!!
Alfredo Sauce

(Image compliments of Susy)

Ingredients:
1 stick butter
2 cups heavy cream (whipping cream)
2 cups freshly grated Parmesan
1 clove garlic, crushed or 1 teaspoon garlic powder (Optional)
Salt and freshly ground black pepper 
Pasta cooking water, as needed  
1/4 cup chopped fresh parsley before serving (Optional)
16 oz box of Gluten free Pasta – fettuccini, linguine, spaghetti or angel hair

 Directions:
Cook the pasta according to package directions.

 In a saucepan or skillet, warm the butter and garlic (be careful not to burn). 

 Add the cream & cook for 2-3 minutes until warmed through. (be careful not to boil)

 Add the Parmesan and stir until melted. 

 Taste for salt & then season with salt and pepper (taste before adding because butter & Parmesan can add salt)

 Toss to combine with pasta, thinning with pasta water if necessary. (1-2 tablespoons of pasta water will help the sauce “stick” to the pasta.  The cream & Parmesan thicken the sauce. Add more if the sauce is too thick, as you prefer.)

Shrimp Scampi
(Image compliments of Susy)


 Ingredients:

 1 stick butter
¾ Cup Extra Virgin Olive Oil
1 medium onion, chopped (or 3-4 small shallots)
1-2 small garlic cloves, chopped
2 Tablespoons PESTO (store bought is fine)
2 lemons, zest & juice
1 Cup of white wine (Chardonnay, Sauvignon Blanc)
1 Cup freshly grated Parmesan 
2 pounds of medium shrimp (peeled & deveined)
1 cup of fresh basil chopped and/or fresh parsley
1 medium tomato, seeded & chopped (optional)
Directions:
Add the butter & olive oil to a large skillet over medium heat.  Add onion, garlic, & pesto.  Cook for 1-2 minutes until the onions are soft. 

 Add all the following ingredients: lemon juice/zest, white wine, & Parmesan.

 Cook the sauce for 1-2 minutes & then add the shrimp until cooked.  (If using cooked shrimp, just cook until the shrimp is heated through.)

 Add the fresh basil and tomato & heat through for 1 minute.

 Serve in a separate platter or pour over pasta.
WINE PAIRING:  Pinot Grigio is the best w/ this menu!
More Recipes by Susy
Tostones - Twice Fried Plantains
"Picadillo Habanero" = Ground Beef Havana Style
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Friday, August 7, 2015

Chad's Gluten Free Chicken Parmesan

Chad's Gluten Free Chicken Parmesan
This recipe actually combines a couple of our other recipes.  Chad's basic marinara sauce and Gluten Free Chicken Cutlet, both of which can be made ahead of time.  We highly recommend making the marinara sauce because that is what makes the recipe so delicious.  I'll include all of the ingredients here so you can see what's required at a quick glance.
Marinara sauce Ingredients
1 small bulb of garlic (use more or less garlic to taste - we love garlic)
2 Tablespoons extra virgin olive oil
28 oz can Whole Peeled Tomatoes (from Italy are delicious - fresh tomatoes are best)
1/4 - 1/2 teaspoon Salt (or to taste)
1/8 teaspoon Pepper (or to taste)
1/2 Tablespoon dried basil
Click here for the recipe
  
 Gluten Free Chicken Cutlet Ingredients
 1 lb. skinless, boneless chicken breasts
 3 oz. gluten free bread crumbs
1/2 Cup brown rice flour (You could also use coconut flour to give it a slightly sweet flavor)
 3 eggs
1/2 Tablespoon garlic powder
 1 Tablespoon + 1/2 teaspoon salt 
 2 Tablespoons water
Canola oil (or for a healthier alternative use refined coconut oil or extra light olive oil)
Click here for the recipe.  You will need to cut the ingredients in half (reflected above).  Follow all of the steps shown in the recipe.

Additional Ingredients
15 oz. Ricotta cheese
16 oz. Mozzarella cheese, grated
Parmesan cheese, grated or shredded to taste
1 pint Sliced mushrooms (optional)
Preheat the oven to 350 degrees F.
In a 13x9 pan, spread a layer of the marinara sauce, then the grated mozzarella cheese, mushrooms, and chicken.


Layer the ricotta cheese over the chicken, add another layer of marinara sauce, and sprinkle the remaining mozzarella on top.  Garnish with parmesan cheese on top.



Bake at 350 degrees for about 20-30 minutes.
Bon Appetit!
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Friday, July 24, 2015

Gluten Free Fruit Cobbler

Gluten Free Fruit Cobbler


It's summer time!  YAY!!!  That means we can get lots of delicious fresh fruit which is great for making cobblers.  Here's a super easy recipe that I have.  Enjoy!

Ingredients
6 Tablespoons Butter
1 Cup 1-to-1 Gluten Free Baking Flour
1-1/2 teaspoons Gluten free Baking powder
1/2 teaspoon salt
1 Cup Water 
1 Cup Fresh Fruit 

Since it's that time of year, we picked our own fruit - fresh wild blackberries.



Preheat the oven to 350 degrees.  Melt the butter in a square 8x8 baking dish in the oven.  (You will have time to prepare the batter for the cobbler while the butter is melting.)


Whisk the flour, baking powder, salt, palm sugar, and water.


Spoon the batter into the hot butter.


Sprinkle the fruit around in the batter.
 

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Thursday, July 23, 2015

Gluten-Free Fruit & Nut Pancakes

Gluten-Free Fruit & Nut Pancakes
We have been enjoying my dad's recipe for gluten-free pancakes.  So...here it is for you to enjoy as well.  :-)
Ingredients
2 eggs
2 Tablespoons Olive Oil
1 1/2 Cups Coconut Milk
2 Tablespoons Agave Syrup
4 handfuls chopped walnuts (you could also use pecans)
1 Cup Fruit of your choice - we used blueberries, but you can use many other varieties.
(For 6 people)
Mix together all the ingredients except the fruit.  Add more coconut milk or pancake mix if needed to get the right consistency as shown in the picture.
Pour the batter into a hot skillet or griddle.  If using a frying pan, add canola oil to the pan first and make sure it is hot before pouring the batter into the pan.  You can make your pancake any size you wish.  Next, add your fruit, as much as you like.

Allow it to cook until the edges start to brown and it will start to bubble in the middle.
Flip over and allow the other side to cook for about a minute.  Then remove from heat. 
Bon Appetit!

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Friday, June 26, 2015

Allergen-free Chocolate Chunk Blondies

Allergen-free Chocolate Chunk Blondies

Photo Credit: boandbelle.com

When I saw this recipe, I had to try it.  And, these blondies are quite delicious!  :-)  

Ingredients
1 Cup Brown Rice flour
1 TBS coconut flour
1/2 Tsp Baking Soda
1/4 Tsp Gluten Free Baking Powder
1/2 Tsp Salt
1/3 Cup Walnut Oil
1 Cup Packed Brown Sugar
1 Tbsp Vanilla Extract
Chia Gel (grind 2 tbs chia seeds into powder and then add 1/3 cup warm water)
Enjoy Life Chocolate Mega Chunks 

Substitutions I made:
I decided to adjust it a little to also make it sugar free.  I used xylitol for the sweetener.  
I chopped stevia sweetened chocolate bars for the chocolate chunks.  
For those who can have dairy, you can substitute butter for the oil.
For those who can have eggs, you can substitute 2 eggs for the chia gel.
Chopped nuts would also be a nice addition to this recipe. 

I also suggest refrigerating these after baking.  This helps keep them from being crumbly.


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Friday, June 19, 2015

How to Grill a Beef Roast

How to Grill a Beef Roast

Well, we didn't think it was possible, but we gave it a try and it turned out great!

Ingredients
Beef Chuck Roast
Salt
Garlic Powder
Barbecue Sauce  (We like Stubbs) 

Here's how we did it..... 

Preheat your grill.
Using a sharp knife, score the roast.  (You may want to view the larger version of the picture by clicking on it so you can see the scoring in the picture.)

 Apply salt generously to both sides and pound the roast with your thumb to work the salt into the meat and to tenderize it.

Apply a thin layer of garlic powder on each side of the roast   Pound the roast again to work the garlic powder into the meat.


 
Place the roast on a very hot grill and sear both sides.

Remove from the grill and place on a sheet of tin foil.  Apply barbecue sauce to one side of the roast.  (We like Stubbs Spicy Sauce.)

Spread the sauce evenly on the roast and wrap in the aluminum foil.


Place the roast back on the grill and slow cook for about 1-1 1/4 hr. (time may vary depending on your grill and the size of the roast.)
 


Cut into thin slices and serve.

Bon Appetit!



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