I've been taking time off to heal from back surgery, so for those of you who follow this, thanks for your patience: as Fall and Winter are upon us I will be posting recipes to help recipes-for-the-rest-of-us@blogspot.com get through the holiday season, not only enjoying the holidays but preparing recipes that taste delicious that everyone on your list can eat!!!! Saving the most important thing...Time. Let's get cookin!
Friday, October 1, 2010
Saturday, June 12, 2010
Fish Taco's
You will need the following ingredients for the Fish:
1-2 Talapia fillets per person .... halved with the dark center removed...rinsed and dried
2 Tbsp. Cumin powder
1 Tbsp. garlic powder
1 Tsp. Chile powder (mild or hot) depending on your families love for spicy food
Zest of 1 lime
For the Fish coating:
GF finely ground bread crumbs...add the spices and mix well
1 Egg in a baking dish to dip fish fillets into prior to coating with the bread crumb and spice mixture
Canola oil very light coat in the bottom of a cast iron skillet or stainless steel skillet...Med. low heat until the oil reaches a fairly hot temperature..it will cool a bit after you add the fish but you want the fish to cook high enough to create a nice crisp exterior; but not so high as to burn the coating...about 2 min. each side
Taco shells..a few per person if not allergic to corn
Rice Burrito shells baked in the oven until golden brown if you are allergic to corn
Finely sliced lettuce...rinsed and spun dry
Tofutti Better than Sour Cream...diced tomatoes and sliced olives to add to your taco or taco salad..
Top with:
1 C mayonnaise mixed with 1/4 C lime juice; 1tsp. cumin, garlic powder and chili powder, 1/2 tsp. ground oregano...thin with soy milk or almond milk to a consistency that is thin but not runny.
First make the topping and bread crumb mix; clean/dry and slice lettuce and all vegetables; make topping and rice burritos if needed; get egg ready; clean/dry all fish fillets
Keep oven at a low temp. to place finished fillets in on a cooling rack over the top of a baking sheet so they will stay crisp until all fish is cooked...
have everyone fix their own taco or taco salad...a really tasty and fun meal
1-2 Talapia fillets per person .... halved with the dark center removed...rinsed and dried
2 Tbsp. Cumin powder
1 Tbsp. garlic powder
1 Tsp. Chile powder (mild or hot) depending on your families love for spicy food
Zest of 1 lime
For the Fish coating:
GF finely ground bread crumbs...add the spices and mix well
1 Egg in a baking dish to dip fish fillets into prior to coating with the bread crumb and spice mixture
Canola oil very light coat in the bottom of a cast iron skillet or stainless steel skillet...Med. low heat until the oil reaches a fairly hot temperature..it will cool a bit after you add the fish but you want the fish to cook high enough to create a nice crisp exterior; but not so high as to burn the coating...about 2 min. each side
Taco shells..a few per person if not allergic to corn
Rice Burrito shells baked in the oven until golden brown if you are allergic to corn
Finely sliced lettuce...rinsed and spun dry
Tofutti Better than Sour Cream...diced tomatoes and sliced olives to add to your taco or taco salad..
Top with:
1 C mayonnaise mixed with 1/4 C lime juice; 1tsp. cumin, garlic powder and chili powder, 1/2 tsp. ground oregano...thin with soy milk or almond milk to a consistency that is thin but not runny.
First make the topping and bread crumb mix; clean/dry and slice lettuce and all vegetables; make topping and rice burritos if needed; get egg ready; clean/dry all fish fillets
Keep oven at a low temp. to place finished fillets in on a cooling rack over the top of a baking sheet so they will stay crisp until all fish is cooked...
have everyone fix their own taco or taco salad...a really tasty and fun meal
Monday, March 22, 2010
chicken dijon in a one pot meal
thank you goes to my mother in law Frances ....
You will need:
one large soup pot with a lid; a good size serving spoon
Ingredients:
*first a note on Garlic in this recipe: I use 1 Tablespoon fresh minced garlic in this when I add the other spices...however...Garlic is a known allergen so be careful and do not add if you have a garlic allergy
1 large yellow onion cubed in 1/4 inch cubes
1 carrot sliced in quarters and diced
3-4 large chicken breasts, no skin, cubed into 2 inch pieces
8-10 red potatoes; Yukon gold potatoes...peeled and cubed into quarter pieces
1 box msg/corn syrup free...free range chicken stock = to 4 cups + just enough water to cover all ingredients in the pot "just cover..not even more than an inch"
2 Teaspoons sea salt ' or more after finished cooking...to taste'
4 Tablespoons Dijon mustard
2 Tablespoons dried thyme
1/2 Cup white wine 'optional' or 1/8 Cup rice vinegar
Enough olive oil to finely coat the bottom of your soup pot..measurement not given because your soup pot may be different than mine
Prepare all ingredients by peeling and cubing so they are ready to go into the pot:
Heat olive oil until you can see it slightly moving..not burning! add chicken breast to cover entire bottom of the soup pot, trying to not layer the pieces; turn after one side is browned...
add onions and carrots after second side of chicken is browned; stirring until onions are slightly cooked, they will continue cooking throughout cooking process.
keeping heat up in your pot add the potatoes, chicken broth,sea salt, mustard, thyme and white wine or vinegar..in that order;
Cover with lid and bring to a boil; then turn heat down and let simmer for one hour or until your potatoes are thoroughly cooked through but not mushy...stir throughout the cooking process as this will thicken the stew
taste...add more spices to your own families taste; sprinkle each bowl with finely chopped parsley after filling the bowls with your one pot chicken Dijon stew. Serve with a salad and enjoy on a blustery evening when winter is turning into spring!!!
You will need:
one large soup pot with a lid; a good size serving spoon
Ingredients:
*first a note on Garlic in this recipe: I use 1 Tablespoon fresh minced garlic in this when I add the other spices...however...Garlic is a known allergen so be careful and do not add if you have a garlic allergy
1 large yellow onion cubed in 1/4 inch cubes
1 carrot sliced in quarters and diced
3-4 large chicken breasts, no skin, cubed into 2 inch pieces
8-10 red potatoes; Yukon gold potatoes...peeled and cubed into quarter pieces
1 box msg/corn syrup free...free range chicken stock = to 4 cups + just enough water to cover all ingredients in the pot "just cover..not even more than an inch"
2 Teaspoons sea salt ' or more after finished cooking...to taste'
4 Tablespoons Dijon mustard
2 Tablespoons dried thyme
1/2 Cup white wine 'optional' or 1/8 Cup rice vinegar
Enough olive oil to finely coat the bottom of your soup pot..measurement not given because your soup pot may be different than mine
Prepare all ingredients by peeling and cubing so they are ready to go into the pot:
Heat olive oil until you can see it slightly moving..not burning! add chicken breast to cover entire bottom of the soup pot, trying to not layer the pieces; turn after one side is browned...
add onions and carrots after second side of chicken is browned; stirring until onions are slightly cooked, they will continue cooking throughout cooking process.
keeping heat up in your pot add the potatoes, chicken broth,sea salt, mustard, thyme and white wine or vinegar..in that order;
Cover with lid and bring to a boil; then turn heat down and let simmer for one hour or until your potatoes are thoroughly cooked through but not mushy...stir throughout the cooking process as this will thicken the stew
taste...add more spices to your own families taste; sprinkle each bowl with finely chopped parsley after filling the bowls with your one pot chicken Dijon stew. Serve with a salad and enjoy on a blustery evening when winter is turning into spring!!!
Sunday, December 13, 2009
Going to a Potluck this holiday!!! Take This
Gluten Free*Dairy Free* Corn Free Lasagna
This is a two step process and I usually make enough of the marinara sauce to have several meals including the lasagna..because you just never know who will decide to hold a potluck and have friends over for the holidays! Its good to plan ahead when making this one so that you do have some in the freezer for just such occasions.
Marinara Sauce (serves 4 one meal; or 8 two meals)
You will need the following ingredients:
2 tbsp. extra virgin olive oil
1 large yellow onion diced finely
2 36 oz. cans diced tomatoes (in the summer you can use 2 lbs. fresh plum tomatoes diced)
2 36 oz cans tomato sauce
1 small can of tomato paste
1 to 1 1/2 tbsp. sea salt
a dash of cayanne pepper or black pepper to taste
6 Tbsp. fresh julienned basil hold out 2 tbsp. until the end of cooking
1/4 cup espresso coffee
1/2 tsp. sugar
1 tbsp. lemon juice
1 bulb roasted garlic.. yes, the entire bulb - squeeze out all the roasted garlic so its ready to add to your sauce
In a large stockpot over medium heat..add your olive oil, when you can see it rippling it is heated enough to add the onions, stirring constantly to not brown but to yield the caramelized sweetness of the onion until they take on a transparent look; then add the tomato paste, the pan will be hot and you need to stir quickly with this but the effort is to get a 'cooked taste' to the paste; after most of the onions are combined add the,sea salt, pepper if using, roasted garlic, coffee, lemon juice and sugar; then add the diced tomatoes and tomato sauce and 4 tbsp. of the fresh basil. (if you do not have fresh basil use half the amount dried basil..rub it between your palms to help bring out the flavor of the herb..use only fresh dried herbs not older than six months.) Turn your pot down to a simmer and put a lid on the pot let this cook for three hours, stirring every 20 minutes; if the bottom of the pot starts stick; turn heat down further and let the sauce continue cooking.
You can use this in any recipe for an Italian meal and freeze for future use.
The Lasagna:
You will need the following for an 8x8 baking dish:
9 Cups Marinara Sauce
One package De Boles wheat free Rice Lasagna Noodles - UNCOOKED
2 packages Almond 'Basil and Garlic' 'cheese' cut into long strips 1/8" thick
One package Tofutti Better Than Cream Cheese
1 Tbsp. crushed dried basil
1 tsp granulated garlic
2 eggs - one whole egg; one white only egg
In a small bowl mix all ingredients except the marinara sauce, almond cheese and of course the noodles, until completely combined.
Add three cups sauce to the bottom of your baking dish; layer with the rice noodles, likely you will need to break off the ends to fit the length of the pan; then layer with the almond cheese and then spread a layer of your creamed mixture of eggs, spices and Tofutii..repeat until you come to the top of your baking dish and end with a layer of sauce. Most lasagnas will have a layer of cheese on top, I push my last layer of Almond Cheese just under the surface of the tomato sauce so that it will not stick to the foil covering..and so the foil covering will not touch the food!, but the basil/garlic 'cheesy' goodness is there when you serve it~bake for one hour at 425 degrees and check it by sticking a fork into the middle, if the fork is hot and the noodles are completely soft, it is ready to serve. It warms up the next day as leftovers perfectly in a microwave or oven.
Serve with a bountiful salad..and have fun at your next potluck dinner!
This is a two step process and I usually make enough of the marinara sauce to have several meals including the lasagna..because you just never know who will decide to hold a potluck and have friends over for the holidays! Its good to plan ahead when making this one so that you do have some in the freezer for just such occasions.
Marinara Sauce (serves 4 one meal; or 8 two meals)
You will need the following ingredients:
2 tbsp. extra virgin olive oil
1 large yellow onion diced finely
2 36 oz. cans diced tomatoes (in the summer you can use 2 lbs. fresh plum tomatoes diced)
2 36 oz cans tomato sauce
1 small can of tomato paste
1 to 1 1/2 tbsp. sea salt
a dash of cayanne pepper or black pepper to taste
6 Tbsp. fresh julienned basil hold out 2 tbsp. until the end of cooking
1/4 cup espresso coffee
1/2 tsp. sugar
1 tbsp. lemon juice
1 bulb roasted garlic.. yes, the entire bulb - squeeze out all the roasted garlic so its ready to add to your sauce
In a large stockpot over medium heat..add your olive oil, when you can see it rippling it is heated enough to add the onions, stirring constantly to not brown but to yield the caramelized sweetness of the onion until they take on a transparent look; then add the tomato paste, the pan will be hot and you need to stir quickly with this but the effort is to get a 'cooked taste' to the paste; after most of the onions are combined add the,sea salt, pepper if using, roasted garlic, coffee, lemon juice and sugar; then add the diced tomatoes and tomato sauce and 4 tbsp. of the fresh basil. (if you do not have fresh basil use half the amount dried basil..rub it between your palms to help bring out the flavor of the herb..use only fresh dried herbs not older than six months.) Turn your pot down to a simmer and put a lid on the pot let this cook for three hours, stirring every 20 minutes; if the bottom of the pot starts stick; turn heat down further and let the sauce continue cooking.
You can use this in any recipe for an Italian meal and freeze for future use.
The Lasagna:
You will need the following for an 8x8 baking dish:
9 Cups Marinara Sauce
One package De Boles wheat free Rice Lasagna Noodles - UNCOOKED
2 packages Almond 'Basil and Garlic' 'cheese' cut into long strips 1/8" thick
One package Tofutti Better Than Cream Cheese
1 Tbsp. crushed dried basil
1 tsp granulated garlic
2 eggs - one whole egg; one white only egg
In a small bowl mix all ingredients except the marinara sauce, almond cheese and of course the noodles, until completely combined.
Add three cups sauce to the bottom of your baking dish; layer with the rice noodles, likely you will need to break off the ends to fit the length of the pan; then layer with the almond cheese and then spread a layer of your creamed mixture of eggs, spices and Tofutii..repeat until you come to the top of your baking dish and end with a layer of sauce. Most lasagnas will have a layer of cheese on top, I push my last layer of Almond Cheese just under the surface of the tomato sauce so that it will not stick to the foil covering..and so the foil covering will not touch the food!, but the basil/garlic 'cheesy' goodness is there when you serve it~bake for one hour at 425 degrees and check it by sticking a fork into the middle, if the fork is hot and the noodles are completely soft, it is ready to serve. It warms up the next day as leftovers perfectly in a microwave or oven.
Serve with a bountiful salad..and have fun at your next potluck dinner!
Monday, November 16, 2009
Holiday Roast Turkey
This is of course a huge favorite with many families and made many ways. This is our favorite roasted recipe...because my husband likes to do one that is smoked... which I'll get the recipe for at a later date.
You will need:
Roasting pan with lid to accommodate a 12 pound turkey
small mixing bowl for spices and margarine
Ingredients:
12 pound natural hormone free turkey..make sure there are no additives because if there are they will likely include gluten, corn, corn syrup and sometimes even dairy...read carefully!
1 large or 2 small Fuji apples
1/2 C Earth Balance margarine
3 Tbsp Poultry Seasoning..gluten free OR you can make your own with a spice grinder by combining 1 Tbsp each: sage, parsley, thyme and rosemary
3 Tbsp Sea Salt
3 Tbsp White Pepper
Preheat Oven to 400 degrees for first hour of roasting; reduce heat to 350 degrees for remaining time (every oven is different so use a meat thermometer to determine when you turkey is done)
usually 20 minutes per pound as a rule.
Let margarine reach room temperature and then combine all spices in a small mixing bowl until thoroughly mixed with margarine. Set aside
Clean applies and pierce each one several times with a sharp knife.
Put on prep gloves or remember to wash your hands with soap and warm water after handling raw meat!
Remove organ meats from turkey cavity - save for pets or persons in your family if they like these (mine do not) and wash turkey removing any pin hairs; place on a meat prep tray and dry keeping well away from all other foods and dinnerware. Dry with paper towels.
Rub margarine/spice mix all over the turkey and underneath the skin next to the breast sides as well. Place the cleaned apples into the cavity of the turkey..tie the legs with cooking twine together. Place into roasting pan.
Roast as above until browned on outside..it helps to remove the lid during the last 20 minutes or so of cooking time. Some people baste their turkey's every 30 minutes during the cooking process; I do not. Neither do I 'peek' at the turkey by raising the lid of the roasting pan...
I baste the turkey about three times or once every 45 minutes then remove lid at the end to brown the turkey.
Use the drippings for making gravy the apples give it a great flavor. Let the turkey rest for 10 to 15 minutes before plating it to carve. Cover with a wet hot towel if you are going to make the gravy after the roasting to keep turkey hot without drying out..do not carve until ready to eat.
There are many variations to roasting a turkey: you can lay strips of bacon across the turkey which add another level of flavor; you can also lay thin slices of oranges across. Also great additions are fresh rosemary sprigs.
You will need:
Roasting pan with lid to accommodate a 12 pound turkey
small mixing bowl for spices and margarine
Ingredients:
12 pound natural hormone free turkey..make sure there are no additives because if there are they will likely include gluten, corn, corn syrup and sometimes even dairy...read carefully!
1 large or 2 small Fuji apples
1/2 C Earth Balance margarine
3 Tbsp Poultry Seasoning..gluten free OR you can make your own with a spice grinder by combining 1 Tbsp each: sage, parsley, thyme and rosemary
3 Tbsp Sea Salt
3 Tbsp White Pepper
Preheat Oven to 400 degrees for first hour of roasting; reduce heat to 350 degrees for remaining time (every oven is different so use a meat thermometer to determine when you turkey is done)
usually 20 minutes per pound as a rule.
Let margarine reach room temperature and then combine all spices in a small mixing bowl until thoroughly mixed with margarine. Set aside
Clean applies and pierce each one several times with a sharp knife.
Put on prep gloves or remember to wash your hands with soap and warm water after handling raw meat!
Remove organ meats from turkey cavity - save for pets or persons in your family if they like these (mine do not) and wash turkey removing any pin hairs; place on a meat prep tray and dry keeping well away from all other foods and dinnerware. Dry with paper towels.
Rub margarine/spice mix all over the turkey and underneath the skin next to the breast sides as well. Place the cleaned apples into the cavity of the turkey..tie the legs with cooking twine together. Place into roasting pan.
Roast as above until browned on outside..it helps to remove the lid during the last 20 minutes or so of cooking time. Some people baste their turkey's every 30 minutes during the cooking process; I do not. Neither do I 'peek' at the turkey by raising the lid of the roasting pan...
I baste the turkey about three times or once every 45 minutes then remove lid at the end to brown the turkey.
Use the drippings for making gravy the apples give it a great flavor. Let the turkey rest for 10 to 15 minutes before plating it to carve. Cover with a wet hot towel if you are going to make the gravy after the roasting to keep turkey hot without drying out..do not carve until ready to eat.
There are many variations to roasting a turkey: you can lay strips of bacon across the turkey which add another level of flavor; you can also lay thin slices of oranges across. Also great additions are fresh rosemary sprigs.
Holiday 'Gravey'
This is a 'traditional' gravy made in a non-traditional way. If it seems to sweet at the finish add a touch of rice vinegar.
Ingredients:
1 Qt. Vegetable Broth or Chicken Broth or Turkey Broth... or a combination of Chicken and Roasted Turkey drippings with the fat removed.
1/2 bulb roasted garlic cloves
1/2 C Earth Balance vegan margarine
1/2 C Sweet Rice Flour
1 Cup soy; almond or rice milk
1Tbsp. gluten free soy sauce
Sea Salt to Taste
Fresh Ground Black Pepper to taste
You will need:
Drippings from roasted turkey if using for a traditional Holiday dinner plus chicken broth
Vegetable Broth if making vegan gravy
3 Qt. soup pot
1 Large Whisk
1 Cup Measuring cup
1/2 Cup Measuring cup
1 Tbsp. measuring spoon
In your pot melt the margarine slowly and on a low heat:
Add to the melted margarine the garlic, sea salt, pepper and GF soy sauce blend and bring all to low temperature then raise temperature to med. low and;
Add Rice Flour and whisk until it starts to bubble browning rice flour a bit to cook off flour taste..about 2 minutes;
Add Broth of choice a bit at a time whisking constantly to avoid lumps until all broth is incorporated;
Add milk of choice...taste and adjust salt and pepper if necessary...serve immediately and ENJOY HOLIDAY GRAVY AGAIN!
Ingredients:
1 Qt. Vegetable Broth or Chicken Broth or Turkey Broth... or a combination of Chicken and Roasted Turkey drippings with the fat removed.
1/2 bulb roasted garlic cloves
1/2 C Earth Balance vegan margarine
1/2 C Sweet Rice Flour
1 Cup soy; almond or rice milk
1Tbsp. gluten free soy sauce
Sea Salt to Taste
Fresh Ground Black Pepper to taste
You will need:
Drippings from roasted turkey if using for a traditional Holiday dinner plus chicken broth
Vegetable Broth if making vegan gravy
3 Qt. soup pot
1 Large Whisk
1 Cup Measuring cup
1/2 Cup Measuring cup
1 Tbsp. measuring spoon
In your pot melt the margarine slowly and on a low heat:
Add to the melted margarine the garlic, sea salt, pepper and GF soy sauce blend and bring all to low temperature then raise temperature to med. low and;
Add Rice Flour and whisk until it starts to bubble browning rice flour a bit to cook off flour taste..about 2 minutes;
Add Broth of choice a bit at a time whisking constantly to avoid lumps until all broth is incorporated;
Add milk of choice...taste and adjust salt and pepper if necessary...serve immediately and ENJOY HOLIDAY GRAVY AGAIN!
Holiday Mashed Potatoes
These are good during holiday dinners with family and friends...or just because they taste good!
You will need:
Garlic Roaster
large bowl of water
1 large coffee/tea mug
Large stock pot
Electric mixer or Stand Alone Mixer (Kitchen Aid type)
potato peeler
paring knife
chef's knife
Ingredients:
Two potatoes per serving..generally I use 10 -12 potatoes and that does give me leftovers for the next day.
1 tbs. sea salt
1/2 C Earth Balance vegan margarine
1 qt. chicken or vegetable broth - purchased or home made
sprig of chives chopped fine
1 Bulb Garlic
1 tsp ground rosemary
First step is to roast the garlic bulb which can be done a day or two ahead of time. Gently remove excess skin's from the garlic bulb and then cut the top off with the chef knife. place onto garlic roaster and cover with a small amount of olive oil...I usually do three bulbs at a time because we always find uses for roasted garlic and it lasts, but this recipe uses only one bulb total. Remove the roasted garlic from one bulb and set aside with spices.
Next, peel all the potatoes and remove any darkened areas or bruises, toss into a bowl of cold water while you are doing these so they do not brown from exposure to the air. After all the potatoes are peeled and cleaned, pour into a strainer and rinse clean...then cube with the paring knife into 1 inch cubes. Put cubes into stock pot and cover with water, add sea salt. Bring potatoes to a rolling boil, test often for fork tender cubes..once reached remove from heat and take a large mug of the potato water from the pot before you strain the potatoes.
Immediately place potatoes into large mixing bowl or mixing appliance; add melted margarine, roasted garlic and rosemary..begin to mash on low speed then add the potato water and continue to mash. Add vegetable or chicken broth to thin to the mashed consistency you like and serve...garnish with chopped chives for a fresh addition.
You will need:
Garlic Roaster
large bowl of water
1 large coffee/tea mug
Large stock pot
Electric mixer or Stand Alone Mixer (Kitchen Aid type)
potato peeler
paring knife
chef's knife
Ingredients:
Two potatoes per serving..generally I use 10 -12 potatoes and that does give me leftovers for the next day.
1 tbs. sea salt
1/2 C Earth Balance vegan margarine
1 qt. chicken or vegetable broth - purchased or home made
sprig of chives chopped fine
1 Bulb Garlic
1 tsp ground rosemary
First step is to roast the garlic bulb which can be done a day or two ahead of time. Gently remove excess skin's from the garlic bulb and then cut the top off with the chef knife. place onto garlic roaster and cover with a small amount of olive oil...I usually do three bulbs at a time because we always find uses for roasted garlic and it lasts, but this recipe uses only one bulb total. Remove the roasted garlic from one bulb and set aside with spices.
Next, peel all the potatoes and remove any darkened areas or bruises, toss into a bowl of cold water while you are doing these so they do not brown from exposure to the air. After all the potatoes are peeled and cleaned, pour into a strainer and rinse clean...then cube with the paring knife into 1 inch cubes. Put cubes into stock pot and cover with water, add sea salt. Bring potatoes to a rolling boil, test often for fork tender cubes..once reached remove from heat and take a large mug of the potato water from the pot before you strain the potatoes.
Immediately place potatoes into large mixing bowl or mixing appliance; add melted margarine, roasted garlic and rosemary..begin to mash on low speed then add the potato water and continue to mash. Add vegetable or chicken broth to thin to the mashed consistency you like and serve...garnish with chopped chives for a fresh addition.
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