This is so easy to throw together if you have a bag of frozen, cooked shrimp on hand. You can use raw shrimp, but you'll need to cook it for 5 minutes before adding the other ingredients. I haven't tried substituting chicken, but the flavors of this pasta dish would also compliment chicken. We enjoyed this with roasted broccoli and carrots, so I've added that recipe below. If you start with the roasted veggies, this delicious meal can be ready in 30 minutes.
8 oz. uncooked linguine (we like Ancient Harvest quinoa GF pasta)
1 T. olive oil
1 lb. frozen, peeled medium shrimp or cut up chicken
1 tsp. minced garlic (I use minced garlic from a jar)
1/2 tsp. dried rosemary
2 c. fresh baby spinach leaves, stems removed
1 small jar marinated artichokes, drained (optional)
2 T. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. crumbled feta or Parmesan cheese (we used Parmesan)
If making roasted vegetables, prep those and put them in the oven first, then gather the pasta ingredients because the sauce comes together quickly. (You only want to heat the frozen shrimp if it's already cooked because it will turn rubbery if you cook it too long.) Place frozen shrimp in a strainer and run under cold water to separate and thaw slightly. Cook linguine according to package directions.
Meanwhile, pour olive oil into in a large nonstick skillet and heat to medium. If using chicken, cook chicken (or raw shrimp) until no longer pink, then add garlic and rosemary. Otherwise, wait until pasta is almost done cooking and heat the cooked, frozen shrimp, garlic, and rosemary for one minute. Add spinach and stir until wilted. Add the drained linguine to the pan along with the artichokes. Stir in the lemon juice, salt and pepper, and heat through. Sprinkle with cheese, if desired.
Roasted Broccoli and Carrots
1 large head fresh broccoli or bag of frozen cut broccoli
12 large baby carrots
Olive oil
Coarse salt
Fresh ground pepper
Heat oven to 425 degrees. Line a 10"x15" pan with foil. Chop broccoli into even sized florets. (If using frozen broccoli, you may still need to chop up big florets to ensure even cooking.) Carefully cut baby carrots in half lengthwise, then cut each half again lengthwise so you have quarters. Place broccoli and carrots in pan and drizzle generously with olive oil. Using a spoon or spatula, stir veggies around to coat evenly and grease the foil underneath. (I usually have to use my fingers to dip the heads of the broccoli in oil.) Sprinkle with coarse salt and pepper.
Put pan in oven and roast for 20-25 minutes, or until edges look browned and some are crispy. My husband especially loves the crispy ones, and my kids always beg for more!
Monday, April 2, 2012
Monday, January 16, 2012
Jamaican Jerk Chicken with Caribbean Sweet Potato Fries
This is one of my favorite grilled chicken dishes. The seasonings may seem strange, but trust me - it's awesome! The coating keeps the chicken moist and juicy, and it's not too spicy. If using chicken breasts, cut them into tender-sized strips so they'll cook faster, since the sugar will make them brown quickly. I actually prefer using thighs for this recipe. The Caribbean sweet potato fries compliment the chicken really well, but if you're not sure you'll like it, just season half the fries and use salt on the other half - although you'll wish you'd seasoned all of them!
2 T. canola oil
3 T. brown sugar
1½ tsp. salt
¾ tsp. cinnamon
¼ tsp. dried thyme
¼ tsp. ground allspice
1/8 tsp. ground cayenne
4 boneless, skinless chicken breasts or skinless thighs
3 T. brown sugar
1½ tsp. salt
¾ tsp. cinnamon
¼ tsp. dried thyme
¼ tsp. ground allspice
1/8 tsp. ground cayenne
4 boneless, skinless chicken breasts or skinless thighs
Stir together oil and seasonings in a medium bowl. Add chicken to bowl and toss to coat.
Broil:
Heat broiler on high and broil chicken in foil-lined pan for 6 minutes on each side. (Be aware that broiling sugar can cause smoke and, thus, set off your smoke alarm. Ask me how I know this...)
Heat broiler on high and broil chicken in foil-lined pan for 6 minutes on each side. (Be aware that broiling sugar can cause smoke and, thus, set off your smoke alarm. Ask me how I know this...)
Grill:
Grill covered, over medium heat for 6-10 minutes on each side, depending on size of chicken pieces. Cook bone-in chicken longer.
Grill covered, over medium heat for 6-10 minutes on each side, depending on size of chicken pieces. Cook bone-in chicken longer.
Caribbean Sweet Potato Fries
1 T. brown sugar
1 tsp. cumin
½ tsp. cinnamon
Pinch of allspice
2 T. canola oil
3 medium sweet potatoes, peeled
Coarse salt (regular works, too)
Cut each potato in half (or quarters, if they are large). Cut each half into 3 or 4 long wedges.
Combine oil and first 4 seasonings in a large bowl. Add potatoes and toss to coat. Spread in an even layer on foil-lined jellyroll pan. Sprinkle with salt.
Bake at 450 degrees for 15-20 minutes.
To top off this tasty meal, serve with grilled pineapple, cooked over medium heat for 10-15 minutes.
To top off this tasty meal, serve with grilled pineapple, cooked over medium heat for 10-15 minutes.
Gluten Free, Dairy Free, No Bake Cookies
I recently needed to make some cookies that were free of gluten, dairy and soy for a friend with multiple allergies. So I turned to an old favorite that can be easily modified. I was even able to lower the sugar content without noticing a difference. My son was able to make most of the recipe on his own, since this is also a very kid friendly recipe. These cookies are delicious and come together in a snap!
1-1/2 c. sugar (or 2 c. sugar, for sweeter cookies)
1/2 c. + 2 T. butter, margarine, or oil (if using oil, add a dash of salt)
1/4 c. + 2 T. cocoa powder
1/2 c. milk or rice milk
2/3 c. creamy peanut butter (Skippy Natural is soy free)
1/2 tsp. vanilla
4 c. GF oats (like Bob's Red Mill)
2 T. ground flax (optional)
1/2 c. + 2 T. butter, margarine, or oil (if using oil, add a dash of salt)
1/4 c. + 2 T. cocoa powder
1/2 c. milk or rice milk
2/3 c. creamy peanut butter (Skippy Natural is soy free)
1/2 tsp. vanilla
4 c. GF oats (like Bob's Red Mill)
2 T. ground flax (optional)
In a large saucepan, mix the sugar, butter or oil, cocoa and milk. Bring to a boil. Immediately remove from heat and stir in peanut butter until melted. Mix in vanilla and oats (and flax, if using). While still hot, use a cookie scoop or tablespoon and drop mounds onto a waxed paper-lined cookie sheet. Allow to cool and harden (or if you're impatient, like me, put the cookies in the fridge to cool).
Depending on the size of your cookies, this recipe makes 3-1/2 to 4 dozen cookies. These also freeze well, if you can manage to resist eating them all at once!
Creamy Chicken and Potato Soup
In honor of it officially being soup weather, I decided to experiment and make a creamy chicken and potato soup. I didn’t have a recipe, so I just made it up as I went along – and it got a thumbs up from the whole family! Along with the soup, we enjoyed some Onion, Poppy Seed, Cheese Rolls that I made using Pamela’s gluten free bread mix.
5 chicken tenders (or 2 large breasts)
2 large red potatoes, diced
3 T. butter, divided
1 very small onion or 1/2 small onion, chopped
1 c. baby carrots, cut in 1/8 in. slices
1 tsp. minced garlic
3 T. GF flour, like Gluten Free Pantry's flour blend
3 T. Better Than Bouillon broth base (or 6 c. broth)
1/2 tsp. sea salt
1 tsp. parsley
Dash celery salt
1 bay leaf
1/3 c. 1% or 2% milk (I used 1/4 c. 1% milk plus a little cream)
3 T. cornstarch
Fresh ground pepper
Fresh spinach leaves, sliced in thin strips
In a large saucepan, bring 2 quarts water to a boil. Add potatoes and chicken. Boil 10 – 15 minutes, or until tender. Pour 2 c. of liquid into a measuring cup, then drain remaining liquid. Set aside to cool. (You could probably skip this step and just add the potatoes and diced chicken to your soup when you add the seasonings, but this is how I made it, and I only post recipes I’ve tried.)
In a separate large soup pan, melt 2 T. butter over medium heat. Saute onions and carrots in butter until onions are soft, about 5 minutes. Add garlic and cook 1 minute. Melt remaining butter in pan and add flour. Stir to coat veggies. Immediately add 4 c. water and 2 c. reserved cooking liquid (or 6 c. broth). Bring to a boil and add bouillon (omit if using broth), salt, parsley, celery salt, and bay leaf.
Shred cooked chicken or cut up into small chunks and add to soup. Simmer 15 minutes or until carrots are tender. Add potatoes to soup and heat to boiling. Stir cornstarch into milk and add to soup, stirring until thickened. Add fresh ground pepper and season to taste. Remove bay leaf. Ladle soup into bowls and top with spinach strips. Serve with crusty bread or Onion, Poppy Seed, Cheese rolls.
5 chicken tenders (or 2 large breasts)
2 large red potatoes, diced
3 T. butter, divided
1 very small onion or 1/2 small onion, chopped
1 c. baby carrots, cut in 1/8 in. slices
1 tsp. minced garlic
3 T. GF flour, like Gluten Free Pantry's flour blend
3 T. Better Than Bouillon broth base (or 6 c. broth)
1/2 tsp. sea salt
1 tsp. parsley
Dash celery salt
1 bay leaf
1/3 c. 1% or 2% milk (I used 1/4 c. 1% milk plus a little cream)
3 T. cornstarch
Fresh ground pepper
Fresh spinach leaves, sliced in thin strips
In a large saucepan, bring 2 quarts water to a boil. Add potatoes and chicken. Boil 10 – 15 minutes, or until tender. Pour 2 c. of liquid into a measuring cup, then drain remaining liquid. Set aside to cool. (You could probably skip this step and just add the potatoes and diced chicken to your soup when you add the seasonings, but this is how I made it, and I only post recipes I’ve tried.)
In a separate large soup pan, melt 2 T. butter over medium heat. Saute onions and carrots in butter until onions are soft, about 5 minutes. Add garlic and cook 1 minute. Melt remaining butter in pan and add flour. Stir to coat veggies. Immediately add 4 c. water and 2 c. reserved cooking liquid (or 6 c. broth). Bring to a boil and add bouillon (omit if using broth), salt, parsley, celery salt, and bay leaf.
Shred cooked chicken or cut up into small chunks and add to soup. Simmer 15 minutes or until carrots are tender. Add potatoes to soup and heat to boiling. Stir cornstarch into milk and add to soup, stirring until thickened. Add fresh ground pepper and season to taste. Remove bay leaf. Ladle soup into bowls and top with spinach strips. Serve with crusty bread or Onion, Poppy Seed, Cheese rolls.
Gluten Free Hamburger Buns and Rolls
We used to love the Everything On It Bagels back when we could have wheat, so I was determined to find a way to recreate that flavor with gluten free breads. When I saw the recipe for cheese bread on the side of the Pamela’s Bread Mix bag, I decided to tweak the recipe and try to bring back our old favorite. The result is a moist, flavorful roll that tastes great with Challenge Tuscan Butter, which is a blend of butter, olive oil, garlic and herbs. I also use this recipe to make hamburger buns and sandwich rolls for French Dip or my mother-in-law’s wonderful Hot Ham and Cheese Sandwich recipe below.
1 19 oz. bag Pamela’s Gluten Free Bread Mix
2 eggs
1/4 c. oil
1 c. finely shredded cheddar cheese
4 T. butter, divided
Poppy Seeds
Dried minced onion
Shredded (not grated) Parmesan cheese
Prepare bread mix according to package directions. After the dough has been in the mixer for two minutes, add 1 T. melted butter and cheddar cheese. Continue mixing for 1 minute.
Rolls: Preheat oven to 200 degrees. Grease muffin tins and use an ice cream scoop to drop mounds of dough in muffin cups. (This recipe makes about 16 rolls, but I usually make 1 dozen rolls and 2 hamburger buns.) With a wet spatula, smooth any rough edges, since the rolls will maintain whatever surface is present after they’re baked. Melt remaining 3 T. butter in the microwave. Sprinkle rolls with poppy seeds and dried minced onion. Spoon melted butter over top. Sprinkle with shredded Parmesan. Turn off oven and place rolls inside to rise for 50 minutes. Remove from oven and preheat oven to 350 degrees. Bake rolls for 25 minutes.
Buns: To make hamburger buns or large rolls for sandwiches, I use 12.5 oz. chicken cans (from Costco) that have been washed in the dishwasher and had the label removed. (My can opener does not leave any jagged edges, so if yours does, you may need to file them down or go over the edge again with the can opener.) Spray 8 cans with nonstick spray and divide batter evenly among cans. Using the back of a wet spatula, spread out the dough and smooth the top so that there are no ridges. Follow roll directions above.
Onion, poppy seed, cheese buns (or rolls, for mini sandwiches)
Thin sliced deli ham (we prefer Hormel Natural, which is nitrate free)
Sliced cheddar cheese
Mayonnaise
Butter or Challenge Tuscan Butter with herbs
Garlic salt (omit if using Tuscan Butter)
Carefully slice rolls horizontally, since the toppings tend to fall off each time these buns are handled. Spread mayonnaise on the bottom half of bun. Top with 4 or more rolled up slices of ham. Place a cheese slice on top of ham. Carefully butter the top half and sprinkle with garlic salt, if using. Place top half on sandwich. Wrap in foil and bake at 350 degrees for 15 minutes or until cheese is melted.
Both the rolls, buns, and sandwiches freeze well. If freezing sandwiches, cut in half before wrapping in foil, and add another 10 minutes to baking time.
1 19 oz. bag Pamela’s Gluten Free Bread Mix
2 eggs
1/4 c. oil
1 c. finely shredded cheddar cheese
4 T. butter, divided
Poppy Seeds
Dried minced onion
Shredded (not grated) Parmesan cheese
Prepare bread mix according to package directions. After the dough has been in the mixer for two minutes, add 1 T. melted butter and cheddar cheese. Continue mixing for 1 minute.
Rolls: Preheat oven to 200 degrees. Grease muffin tins and use an ice cream scoop to drop mounds of dough in muffin cups. (This recipe makes about 16 rolls, but I usually make 1 dozen rolls and 2 hamburger buns.) With a wet spatula, smooth any rough edges, since the rolls will maintain whatever surface is present after they’re baked. Melt remaining 3 T. butter in the microwave. Sprinkle rolls with poppy seeds and dried minced onion. Spoon melted butter over top. Sprinkle with shredded Parmesan. Turn off oven and place rolls inside to rise for 50 minutes. Remove from oven and preheat oven to 350 degrees. Bake rolls for 25 minutes.
Buns: To make hamburger buns or large rolls for sandwiches, I use 12.5 oz. chicken cans (from Costco) that have been washed in the dishwasher and had the label removed. (My can opener does not leave any jagged edges, so if yours does, you may need to file them down or go over the edge again with the can opener.) Spray 8 cans with nonstick spray and divide batter evenly among cans. Using the back of a wet spatula, spread out the dough and smooth the top so that there are no ridges. Follow roll directions above.
Hot Ham and Cheese Sandwiches
Onion, poppy seed, cheese buns (or rolls, for mini sandwiches)
Thin sliced deli ham (we prefer Hormel Natural, which is nitrate free)
Sliced cheddar cheese
Mayonnaise
Butter or Challenge Tuscan Butter with herbs
Garlic salt (omit if using Tuscan Butter)
Carefully slice rolls horizontally, since the toppings tend to fall off each time these buns are handled. Spread mayonnaise on the bottom half of bun. Top with 4 or more rolled up slices of ham. Place a cheese slice on top of ham. Carefully butter the top half and sprinkle with garlic salt, if using. Place top half on sandwich. Wrap in foil and bake at 350 degrees for 15 minutes or until cheese is melted.
Both the rolls, buns, and sandwiches freeze well. If freezing sandwiches, cut in half before wrapping in foil, and add another 10 minutes to baking time.
Pumpkin Pie Crunch
Our family’s favorite Thanksgiving dessert has a pumpkin filling on the bottom and is sprinkled with cake mix, pecans, and drizzled with butter. It’s absolutely wonderful with real whipped cream on it! So it was one of the first Thanksgiving recipes I converted to be gluten free. I tried it with the Betty Crocker GF yellow cake mix the fist time I made it, and it turned out well, but I had to buy two of the mixes in order to fill a 9″x13″ pan, which is really expensive. So last year I modified a homemade cake recipe that goes on a dump cake and used it with my pumpkin pie crunch. Interestingly, it gradually absorbed the pumpkin and eventually had the texture of a pumpkin coffee cake after several days, but it was still so good. Whether you use a store bought mix or the homemade cake mix recipe below, this recipe is sure to be a hit!
Filling:
14 oz. can pumpkin puree (not pie filling)
2 eggs
1 1/2 c. evaporated milk or almond milk
1 1/3 c. sugar
1 T. pumpkin pie spice
1/2 tsp. salt
Cake Mix (or use a boxed 9″x13″ yellow cake mix):
2 c. gluten free flour blend
1 c. sugar
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
1 tsp. vanilla powder (or add 1 tsp. vanilla extract to the melted butter)
Topping:
1 1/4 c. chopped pecans (I use the “cookie pieces” or bits that come pre-chopped)
1 c. melted butter or dairy free margarine
In a large mixing bowl, stir together pumpkin filling ingredients until smoothly blended. Pour filling into a greased, 9″x13″ pan. In a separate bowl, mix together cake mix. Sprinkle cake mix evenly over top of filling. Scatter nuts over cake mix. Melt butter (and add vanilla, if needed). Drizzle melted butter over nuts, moistening as much cake mix as possible (to avoid fights with your husband over who gets the yummy pieces where the butter pooled).
Bake at 350 degrees for 50-60 minutes or until set and golden. Cool at least one hour in pan on a wire rack before serving. Serve with whipped cream. Store leftover dessert in the refrigerator, if you’re lucky enough to have leftovers.
Filling:
14 oz. can pumpkin puree (not pie filling)
2 eggs
1 1/2 c. evaporated milk or almond milk
1 1/3 c. sugar
1 T. pumpkin pie spice
1/2 tsp. salt
Cake Mix (or use a boxed 9″x13″ yellow cake mix):
2 c. gluten free flour blend
1 c. sugar
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
1 tsp. vanilla powder (or add 1 tsp. vanilla extract to the melted butter)
Topping:
1 1/4 c. chopped pecans (I use the “cookie pieces” or bits that come pre-chopped)
1 c. melted butter or dairy free margarine
In a large mixing bowl, stir together pumpkin filling ingredients until smoothly blended. Pour filling into a greased, 9″x13″ pan. In a separate bowl, mix together cake mix. Sprinkle cake mix evenly over top of filling. Scatter nuts over cake mix. Melt butter (and add vanilla, if needed). Drizzle melted butter over nuts, moistening as much cake mix as possible (to avoid fights with your husband over who gets the yummy pieces where the butter pooled).
Bake at 350 degrees for 50-60 minutes or until set and golden. Cool at least one hour in pan on a wire rack before serving. Serve with whipped cream. Store leftover dessert in the refrigerator, if you’re lucky enough to have leftovers.
Saturday, January 14, 2012
Greek Pork and Potatoes with Yogurt Sauce
If you’re looking for a low sugar, easy meal that’s packed with nutrition, this is it my friend. I recently made this while fighting a nasty virus because I wanted comfort food (which for me, means meat and potatoes) that would give my immune system a boost. When I’m sick, I automatically pull out my sugar free recipes because sugar suppresses your immune system by inhibiting your white blood cells. With lots of disease fighting garlic, red peppers rich vitamin C, heart healthy olive oil, and potassium packed potatoes, this recipe is chock full of good-for-you nutrients. Throw in some yogurt sauce with probiotics to keep your gut healthy, since a healthy gut means a healthy immune system, and you’ve got a tasty way to fight a virus. Did it work? The next day I felt a lot better and had my energy back, so you be the judge.
3-4 medium boneless pork chops, trimmed of fat
4 small potatoes, scrubbed (the runts of the bag)
1 small red bell pepper, cut into 1/2 in. strips
4-5 tsp. minced garlic (I used the kind from a jar)
Olive oil
Oregano
Parsley
Salt and coarse ground pepper
Yogurt Sauce recipe below, made in advance (optional)
Place pork chops in the middle of a greased 9″x13″ baking dish. Cut potatoes in half lengthwise, then slice into 1/2 in. pieces (like thick scalloped potatoes). Place potatoes around pork chops in pan. (If you’re using 4 pork chops, you may need a separate pan for the potatoes.) Drizzle potatoes with olive oil. Sprinkle meat and potatoes with salt and freshly ground pepper. Generously sprinkle oregano over meat. Sprinkle about 1/2 tsp. garlic on each piece of meat, and generously sprinkle remaining 3-4 tsp. garlic over potatoes – it will seem like a lot, but you need a lot to flavor potatoes. (I had to use my fingers to do this, which is pretty messy, but who cares if your fingers smell like garlic when you have a cold and can’t smell.) Sprinkle parsley on potatoes. Top meat with red pepper slices, then drizzle olive oil over the meat and peppers.
Bake at 400 degrees for 40-45 minutes or until meat is done according to a meat thermometer. Serve with yogurt sauce, if desired.
Yogurt Sauce:
1 c. plain yogurt
1/2 c. finely minced, peeled cucumber
1 tsp. dried dill
1/4 tsp. sugar
1/4 tsp. garlic salt
1/8 tsp. onion powder
Combine ingredients in a small bowl. Cover and refrigerate at least an hour for flavors to blend. Leftover sauce can be enjoyed as a dip with multigrain chips.
3-4 medium boneless pork chops, trimmed of fat
4 small potatoes, scrubbed (the runts of the bag)
1 small red bell pepper, cut into 1/2 in. strips
4-5 tsp. minced garlic (I used the kind from a jar)
Olive oil
Oregano
Parsley
Salt and coarse ground pepper
Yogurt Sauce recipe below, made in advance (optional)
Place pork chops in the middle of a greased 9″x13″ baking dish. Cut potatoes in half lengthwise, then slice into 1/2 in. pieces (like thick scalloped potatoes). Place potatoes around pork chops in pan. (If you’re using 4 pork chops, you may need a separate pan for the potatoes.) Drizzle potatoes with olive oil. Sprinkle meat and potatoes with salt and freshly ground pepper. Generously sprinkle oregano over meat. Sprinkle about 1/2 tsp. garlic on each piece of meat, and generously sprinkle remaining 3-4 tsp. garlic over potatoes – it will seem like a lot, but you need a lot to flavor potatoes. (I had to use my fingers to do this, which is pretty messy, but who cares if your fingers smell like garlic when you have a cold and can’t smell.) Sprinkle parsley on potatoes. Top meat with red pepper slices, then drizzle olive oil over the meat and peppers.
Bake at 400 degrees for 40-45 minutes or until meat is done according to a meat thermometer. Serve with yogurt sauce, if desired.
Yogurt Sauce:
1 c. plain yogurt
1/2 c. finely minced, peeled cucumber
1 tsp. dried dill
1/4 tsp. sugar
1/4 tsp. garlic salt
1/8 tsp. onion powder
Combine ingredients in a small bowl. Cover and refrigerate at least an hour for flavors to blend. Leftover sauce can be enjoyed as a dip with multigrain chips.
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