Veggie Quesadillas

A friend and I got together for dinner but we didn't feel like doing anything too involved, so we made veggie quesadillas. We gathered all our supplies and started the process.

Homemade Tortilla Chips

On a recent road trip I revived my love of lunch wraps and burritos.  YES, there is a gluten free tortilla that rolls: Teff wraps!. We made many a burrito on this particular trip, including dinner one night with relatives. We had a full Mexican spread just as if we out to eat.

We only have two wraps left at the end of our trip and they needed to be popped in the fridge or freezer by then, so we decided to try making tortilla chips out of them. If you're corn free there are not too many options for tortilla chips other than Beanitos, so we figured why not give teff wraps a try. 

We just added a little sea salt and cut them into small pieces and put them in the oven on low heat.  About 10 to 15 minutes later and you've got one tasty chip. Paired with some homemade guacamole and we ate like royalty.

Christmas, Asian Style

Every Sunday my husband and I walk to the local farmer's market and we pass a Chinese food restaurant that smells divine. We spoke recently of how we miss Chinese take out and how we should go buy some take-out containers and make up some of our favorite dishes ourselves. Welp, that's exactly what we did, but since multiple entrees is quite a bit of food for just two, we decided it must be a special occasion, and so instead of ham, we had an Asian Christmas.

Our Menu:

Sweet & Sour Chicken

Kung Pao Pork

Pad Thai with Shrimp 

Fried Rice

Coconut Ice Cream

Amy's Frozen Entrees

Left Over Turkey Dish

Last night I made a dish that is inexpensive, great for left over chicken or turkey bits, easy enough for college students, or busy working professionals who don't have a lot of time to make anything.  I made the dish I hated as a child- cream turkey on toast. 

My mom would make the cream from scratch with real milk, etc. I did a little short cut and used cream of chicken soup I had in the cupboard with some milk, salt, pepper, garlic.  Heat it up, thin out with a little milk, and then simmer it while you toast your bread, cut the bread into squares (I buttered my toast but not necessary- your choice), and then just scoop turkey cream mixture onto your toast and serve.That's it.  Tasty and simple.    

I think I just disliked it when I was younger because I had a think against "slop" like dishes. This is the second time as an adult I have made it, and my husband gave me praise for this dish. Go try it.

Coleman Natural Chicken Nuggets

Tuna Casserole

I have a love/hate relationship with canned tuna.  I like it when you mix it up with mayo and eat it right away, but I had the smell, the clean up, and don't get me started on putting any leftovers in the fridge. Canned tuna is cheap, so I understand how tuna casserole came to be, but nothing about it appealed to me. This is why I have never had tuna casserole...until recently.

Salad!

I've come to the conclusion that more people don't eat salad at home because they're lazy. Takes about 15 minutes on average to make a salad and then it doesn't seem as tasty as say a salad someone else makes for you- a family member, or at a restaurant. Salad can take on various forms; you can mix it up with dried fruits, nuts, different veggies, or dressings.  This go around I added in some parboiled broccoli, and a hard boiled egg.  For me, there is no debate, it is always ranch dressing. 

What's your favorite salad combo?

Nacho Chicken Casserole

Everyone loves nachos; they're a great snack or appetizer, but not necessarily a meal by themselves, so what if you put everything you would on nachos into a casserole? I can't remember where I found this recipe but it's been on my "to-try" list for awhile, and I finally got around to making it. I tweaked the original recipe a little, based on my own personal experience with casseroles, and with what ingredients I have in the fridge.

Spaa Noodle Meal Kit

Slowly I've been discovering "convenience-style meals" that are gluten free. Recently I tried out Tasty Thai from Spaa. On the package it says ready in 7 minutes, but that's really only true if you're not not adding in other stuff, like vegetables or a protein - tofu, shrimp, etc. Even though it took me more like 25 minutes to get it all together, I still enjoyed it. The sauce packet provided was very generous, and it was rather spicy. In the end, though, I would rather make up my own stir-fry from scratch.

Baked Apple Side Dish

The weather man and I must have been on the same wavelength and not even know it. It rained in Sacramento on Sunday and I had previously planned to make baked pork chops and baked apples. Sounds like the perfect fall dinner, doesn't it? Especially when your dining table is right next to a window, and you can get a whiff of fresh rain-scented air while still feeling the heat from the oven, with the taste of cinnamon and savory pork on your fork.

I remember going to Boston Market once (years ago before I was gluten free) with my sister and eating roasted chicken with baked apples and some sort of biscuit. What stood out in the meal for me were the apples. I love baked apples. Apple cobbler and pie are my fall friends, and this apple side dish is close, but a slightly more savory variety. Well, at least it is supposed to be. My husband thought it was a little sweet, but let's be honest, I added a little extra sugar because I'm a sugar addict. Sorry hun.

Anyhow if you must omit the raisins or the nuts, but they really added to this great dish.

Ingredients

6 apples, peeled, cored and sliced
1/2 cup white sugar, but you could use honey or agave to sweeten too
3 Tbsp flour
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup raisins
1/4 cup chopped walnuts
1/4 to 1/2 cup milk (I used Almond milk)

Directions

1. Preheat oven to 350 degrees.
2. Place apples in a large bowl.
3. In a small bowl, mix together sugar, flour, cinnamon, and ginger.
4. Stir spice mixture into apples until evenly distributed.
5. Fold in raisins and walnuts.
6. Spoon into prepared dish.
7. Pour milk evenly over apple mixture.
8. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Tacos!

It's a rarity for a package to show up on my doorstep that I'm not expecting, and when 3 really large boxes show up I have to ask myself if it's really for me. That's exactly what happened to me last week. I received 12 boxes of Ortega Taco Shells: 4 white corn, 4 yellow corn, and 4 whole grain corn. Guess it's a good think I'm not truly allergic to corn :-) They all list gluten free on the box now, but other that that I'm not sure what to say, really. I'm thankful but a little perplexed about how the company got my information; I wasn't really able to solve that quandary even after speaking with versus people from the company.

So on to the product: It's a crunchy hard corn shell. What's funny about this is my husband does not like hard shelled tacos; he of course, likes the soft small flour tortillas. When I'm in a caring mood, I'll allow them in the kitchen, but 90% of the time it's a complete gluten free zone. And since we're on the topic of hard versus soft tacos, I'm curious how everyone else loves their tacos. Leave me a comment and let me know. What I also find a quandary is that someone who won't eat tomatoes ever will put tomato-based salsa on their tacos. Strange, but I guess we all have "weird" food issues.

What I do know for sure is that there are many nights of tacos and tortilla soup in my future.

Mac and Cheese Alternative

I love mac and cheese but what about people who are dairy free, or what about parents who want their children to eat their vegetables? Well my boss suggested something to me the other day, I tried it out, liked it, and wanted to pass it along to all of you. Some people love mac and cheese and hot dogs, so I made squash and chicken pasta.

In a pan combine some butternut squash soup, a little butter, salt, pepper, and garlic, and a little daiya cheese if you wish (it's the best dairy free cheese option out there says a cheese lover), add in your favorite pasta, and you have yourself a slightly more healthier version of a childhood favorite. Plus, you can add whatever else you like, or make it into a casserole with other vegetables, and a protein source, and breadcrumbs sprinkled on top. Delicious! My husband gobbled it up.

Mrs. Leeper Dinner Kits

About a month ago I tried Mrs. Leepers pasta for the first time and wasn't overly impressed but I decided to give the brand another chance and try out Mrs. Leepers dinner kits. There are six flavor options, and I decided to go with the Chicken Alfredo. You need to add in some milk and some chicken, and you'll have a complete 1-dish casserole, although I suggest adding in some steamed broccoli, or some sort of vegetable on the side.

In the making process I thought it asked for an awful lot of liquids, and as a result the sauce didn't get as thick as I would have liked, but it was close. The flavor was a little bland, so I added in some salt, pepper, and garlic, and with all of that it became a fairly tasty meal. The pasta does get a little limp, shall we say, after sitting a bit, so I wouldn't say this is something you want to have leftovers of. I would be more impressed if this was a dairy free mix, but overall it was decent. I'd be curious to try their mac & cheese.

Gluten Free Fish Fillets and more...

Somedays we just don't feel like making dinner, but we still need something to eat, so it's nice to know that there are more and more frozen food options that are gluten free. It's a plus if the options are healthy, and that's what the Dr. Praeger's brand is aiming to achieve. The brand was started by 2 surgeons who wanted to offer consumers fresh and convenient foods that are low in saturated fat, sugars, and cholesterol.

The entire line is not gluten free, but there are 9 options for those of us who are gluten free, including fish sticks and fillets. They take about 30-40 minutes in the oven, which is a long time to wait for what should be a "convenient & quick" meal. I mean I could have grilled up fish in less time, but that's ok. There are 6 rectangular fillets in a box for about $6, and they each have about 90 calories. Overall, they were just ok. Somewhat bland in flavor, it takes a long time for these to crisp up, but dip them in ketchup and you'll be good to go. I'm not sure if I'd buy these again, but I do want to try their spinach littles.

Pork Chops in Mushroom Sauce

I found myself coming home from work around 9pm one night last week, and discovered my husband standing in front of the stove, making up some pork chops for us. When I was a kid dinner was around 5pm, and now life gets in the way, and I've become really flexible with what time dinner is going to be. I'm thankful my husband was willing to stand at the stove and make these delicious pork chops after we both had had a 12+ hour work day.

Ingredients
4 boneless pork chops
1 Tbsp olive oil
8 OZ sliced mushrooms
1/2 Tbsp onion powder
1 clove garlic, minced
1/2 tsp salt
1/4 tsp sage
1/2 tsp pepper
1/2 Tbsp parsley
1/2 cup gluten free chicken broth
1 tsp cornstarch mixed with 1 TBSP water
1/4 cup sour cream

Directions
1. Heat Oil; add pork and lightly brown both sides. Set aside.
2. Add mushrooms to skillet; saute.
3. Stir in seasoning.
4. Add broth.
5. Return pork to pan, cover, and simmer for 20 minutes.
6. Stir in cornstarch mixture and slowly stir into juices around pork; stir until it thickens.
7. Stir in sour cream.
8. Serve and enjoy!

White Chicken Chili

We're almost out of the dark and wet winter here in Sacramento, but not quite. In fact it's projected it's going to rain all week long. Rainy weather tends to makes me crave heavy,comfort foods, and I wanted to make something I had made before but with a twist, so instead of making my traditional chili recipe, I made white chicken chili. This was super tasty, and you can easily tweak it to accommodate your tastes and items in your cupboard. This will make about 8 large bowls worth, which you can store in individual serving size Tupperware and freeze if you like.

Ingredients
1 small can corn
1 can diced tomatoes
1 can pinto beans
1 can kidney beans
1 can white beans
1 can mushrooms (or fresh, sliced, whichever you have on hand)
1/2 yellow onion, diced
1 bell pepper, diced
1 lb chicken, diced
3 cloves garlic, minced
1 can cream of mushroom or cream of chicken soup mixed with 1/2 cup water (Health Valley and Ener-G are gluten free)
salt
pepper
parsley

Directions
1. Heat 2 Tbsp olive oil and saute diced onion, garlic, bell pepper, and chicken together until chicken is cooked through.
2. Combine sauted items with remaining all ingredients in a crockpot.
3. Cook on low for 5-6 hours.
4. Top with following suggestions: cilantro, cheese, avocado, sour cream

Delicious Pork Chops

We don't eat pork too often, but for dinner last night we had some thin-cut boneless pork chops. I wasn't sure what exactly I was going to do with them, and since I have been working a lot of hours lately, I left it up to my husband. I came home from work to find him grilling up some delicious pork chops.

Marinade:
1/4 cup ketchup
2 Tbsp apple juice
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
3 tsp minced garlic
2 tsp Tabasco (or Oli's Sweet 'n Spicy Sauce)
1 tsp chili powder
1/2 tsp salt

Meat:
4 boneless pork chops or 6 bone in pork chops

1. Mix up marinade ingredients.
2. Place the chops in a bowl and pour in marinade.
3. Refrigerate for 2-4 hours.
4. Allow the chops to sit at room temperature for 30 minutes before grilling.
5. Grill over direct medium heat for 6-8 for boneless, or 8-10 for bone-in.

Tweaked from Weber's Real Grilling

Healthy and Low Calorie Shrimp Stir-fry

On the gluten free diet almost everything from brownie mixes to breads have some sort of rice flour in them. And then to have rice for dinner too can really add on the calories. Years ago all I would eat was white rice, and that's just a filler, nothing more, so I switched to brown a couple years back, and recently I decided I should make more of an effort to eat more foods low on the glycemic index, and rice falls mid range, so tonight I made a light and healthy stir-fry, without rice. Load up on your veggies and you'll still feel full and satisfied.

If you're not one who's very familiar with produce options this is a great dish to try something new. Head to the local farmers market or your favorite grocery store and pick up some produce in every color you can find. The color medley this dish offers is so appealing, and loading up a huge bowl shouldn't make you feel as guilty as if half the bowl was filled with rice.

Here's what I used:
1 carrot
1 red bell pepper
1 orange bell pepper
1 zucchini
1 cup sugar snap peas
1 can water chestnuts
1 crown of broccoli
1/4 cup pine nuts
5 mushrooms
1 lb shrimp

And for sauce I mixed up:
2 Tbsp gluten free soy sauce
2 Tbsp Worcestershire sauce
3 Tbsp honey or agave
salt, pepper, garlic, parsley, and onion powder to your likely.

It's very light and mild, but oh so refreshing.

Stuffed Bell Peppers

If you're looking for a recipe that allows you to prep ahead of time with a great presentation for guests, I've got a recipe for you! Whenever bell peppers are in season I enjoy making some stuffed peppers. You'll want to pick out a pepper with the most uniform bottom you can find, and it's up to you which color you want to get, but I prefer the green bells for this recipe. Filled with tasty rice, cooked ground turkey, pine nuts and herbs, my husband loves the filling so much he'd eat it alone for days.

For 6 Peppers:
2 cups cooked white rice, or left over rice
1 Tbsp olive oil
1/4 cup chopped mushrooms
1/4 cup chopped zucchini
1 small onion, peeled and chopped
1/2 lb ground turkey or beef
1/4 cup spaghetti sauce or half can of chopped tomatoes
6 large red or green bell peppers
2 tsp parsley
1 tsp oregano
1/3 cup pine nuts
1 tsp salt
1 tsp pepper
1/2 tsp garlic
2 Tbsp parmesan cheese

For 3 Peppers:
1 cup rice
1/2 Tbsp Olive Oil
1/4 cup chopped mushrooms
1/4 cup zucchinis
1/2 small onion, chopped
1/4 lb ground turkey (half a flat purchased from store)
1 small can diced tomato
3 large red or green bell peppers
1 tsp parsley
1/2 tsp oregano
1/4 cup pine nuts
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic
2 Tbsp parmesan cheese

Directions
1 Preheat the oven to 350 F.
2.Grease a medium-sized roasting pan with oil. If you have to cook the rice, place it in a saucepan with plenty of boiling water and cook for 12-15 minutes until al dente, or firm to bite. Drain and set aside.
3. Heat the oil in a skillet and cook the onion and garlic over low heat.
4. Add the ground meat and cook for a further 10 minutes until the meat is browned and cooked through. (Cooked leftover ground meat may be used in place of raw meat, but should be cooked for only 1-2 minutes.)
5. Add the tomato and herbs and cook for a further 2-3 minutes.
6. Add the cooked rice and stir well to ensure it absorbs the cooking juices.
7. Mix in the pine nuts and season with salt and pepper. Stir well to combine all the ingredients, remove from the heat and allow to cool slightly.
8. Cut the top of the peppers off and remove all the seeds and pith.
9. Spoon the stuffing into the peppers, pressing it in well to ensure all the crevices are filled.
10. Place the filled peppers into the roasting pan, ensuring they do not topple over, and cover with foil.
11. Can be made and stored in refrigerator for up to 24 hours.
12. Bake in the oven for 30 minutes.
13. Remove the foil, sprinkle with the grated Parmesan cheese and bake uncovered for a further 30 minutes until the cheese is bubbling.