Category Archives: Budget-Friendly

Raw Zucchini Noodles and a Thai-Inspired Chicken Curry

Do you know what this is?

It’s zucchini noodles!

What are zucchini noodles? Well, they’re not really noodles, but rather, they are very thin strips of raw zucchini. I have a spiral slicer, and thought I’d put it to use making noodles. I wanted something grain-free to eat with a chicken curry, and this was just the thing.

The spiral slicer does make this super-easy, but if you don’t have one, you can use a vegetable peeler to make wide, flat noodles. Just peel the zucchini lengthwise into long strips, rotating as you go, until you get to the seeds. If you want, you can saute the noodles really briefly (like for a minute, tops), but I even enjoy them totally raw. They make the perfect base for any saucy dish. While I enjoy spaghetti squash as well, zucchini is a lovely change. (and since zucchini is in season, why not?)

So how about that curry?

This is definitely an easy weeknight curry. I didn’t make the curry paste from scratch. (shocker, I know) I used Thai Kitchen red curry paste. This made the whole dish come together much more quickly. While it’s not a traditional Thai curry (I haven’t seen many Thai curries with red cabbage and yellow squash…I just threw them in there because I had a ton of vegetables in the house that needed to be eaten, and it sounded tasty to me.), the flavors still worked well together. It was warm, slightly spicy, and comforting – all great attributes in a curry. (Aren’t saucy curries like, the ultimate comfort food? They are to me – and it doesn’t matter if it’s an Indian curry, a Thai curry, a Jamaican curry, or a totally-new-invention curry. They all make my belly happy.) And those zucchini noodles? They kept it from feeling heavy. In the summer, that’s a definite plus.

Thai-Inspired Chicken Curry

2 T coconut oil, divided

1 T Thai Kitchen red curry paste

1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces

Salt and pepper to taste

1 c coconut milk

1 5-inch piece lemongrass, smashed with side of knife (you can find this at Whole Foods or an Asian grocery, or omit)

3 Kaffir lime leaves (you can find this at Whole Foods or an Asian grocery, or sub a bit of lime zest)

1 medium yellow squash, sliced

1 ½ c sliced red cabbage

1 tomato, chopped

2-3 T cilantro, chopped

Heat a large skillet to medium-high heat and add 1 tablespoon of the coconut oil. Swirl to heat, and add curry paste. Stir the paste around for a few seconds to get it sizzling. Season the chicken with a bit of salt and pepper, and add to the skillet. Stir until the paste is evenly coating the chicken, and cook, stirring occasionally, until chicken is browned, about 3-4 minutes. Add the coconut milk, lemongrass, and Kaffir lime leaves. Bring to a boil and reduce to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, or until the sauce has thickened well and flavors have melded. Adjust seasoning to taste.

While the curry is simmering, heat another skillet to medium heat. Add the remaining coconut oil and swirl. Add the squash and cabbage and saute, stirring occasionally, for 2-3 minutes or until the squash is lightly browned and the cabbage is starting to wilt. Add the tomatoes and stir for a moment. Season with salt and pepper.

Add the vegetables to the curry and stir. Serve on top of zucchini noodles, spaghetti squash, or steamed rice. Garnish with chopped cilantro.

Serves 3-4.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetables

Easy Sardine Salad – The Whole Foods Kosher Kitchen (Giveaway!)

A while back, Skyhorse Publishing contacted me about a book to review. The publicist told me that a great majority of the recipes in the book were naturally gluten-free, but were also approachable to any guest at the dinner table. Her recommendation and the title of the book drew me in. The Whole Foods Kosher Kitchen – Glorious Meals Pure and Simple, by Levana Kirschenbaum. The majority of my cooking is 100% whole foods, so this sounded like a perfect addition to my cookbook collection (which currently has outgrown all available bookshelf space, and is now occupying some pantry shelf space, as well as space above my kitchen cabinets, and there are more without a home right now. I may have a problem…). I readily agreed to review the book, and asked for some additional copies to share with you all in a giveaway. Of course, they agreed!  

This book was just as was described to me. There are countless delicious, mouth-watering, healthy recipes made from real, whole food ingredients in this book. Homemade harissa? Curried apple kale soup? Moroccan turkey patties in lemon sauce? Just hearing those recipes makes me hungry. I currently have about a dozen recipes bookmarked in this book to make. But late one evening, when I was on my own for dinner, I decided to whip up a super-easy recipe for sardine salad.

Sardines, you ask? Aren’t those the gross little canned whole fishes? Okay, before you click away, hear me out. To many, sardines are a bit off-putting. I understand that. But they sure pack a nutritional punch. For people like me who can’t consume dairy, there aren’t many calcium-rich foods out there. But sardines are an exception. They pack nearly half of the daily requirement of calcium, thanks to those tiny edible bones. They’re also a great source of protein and omega-3s. For the price (a can of sardines costs about a dollar), they are one of those “must-have” budget foods in your pantry. If you’re skeptical about the taste, this salad is a great way to start. The tahini, lemon, and greens cut the “pungent” flavor of the fish, and when you’re mixing the ingredients together, you won’t see the skin and bones of the sardines. If you try it, you just might find these little fishes to be to your liking. While I’ve long adored sardines (particularly in another salad recipe I found over at City|Life|Eats), this recipe further established my love for them. It definitely was the perfect light meal.

Sardine Salad, from The Whole Foods Kosher Kitchen, reprinted with permission

2 cans sardines, skin and bones on, oil and all

1/4 c tahini (sesame paste)

4 scallions, sliced very thin

Juice of 2 lemons, or a little more to taste

Ground pepper to taste

Splash of bottled hot sauce

4 cups very finely chopped romaine, watercress, or sprouts, or a combination (I used spinach)

Mash the sardines with their oil and the tahini with a fork in a bowl. Add the scallions, lemon juice, pepper, and hot sauce and combine thoroughly. Fold in the greens and mix. Makes 8 servings. (of course, I ate more than 1 serving as a main meal…)

And now, the giveaway. I am giving away two copies of The Whole Foods Kosher Kitchen by Levana Kirschenbaum, courtesy of Skyhorse Publishing. To enter, leave me a comment.

To gain additional entries, post about this giveaway on Twitter or Facebook, and come back and leave me a comment telling me you did so.

The giveaway will end Sunday, July 31, 2011.

Good luck!

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Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Salads, Seafood

Daring Cooks: Handmade Gluten-Free Fettucine with Basil-Walnut Pesto

Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with.

Of course, those recipes were merely inspiration for my dish. I went off to find my own gluten-free pasta recipe. I’ve made gluten-free pasta only once before (an egg-yolk ravioli that was tasty, but my pasta was too thick and heavy), so this was still a relatively new experience for me. I wanted to make sure I made it thin and light this time around. I wanted it to be delicious. Lucky for me, Shauna over at Gluten-Free Girl and the Chef made pasta just a few days before I did. Her pasta was beautiful, and I loved the way she opted to incorporate psyllium husk to increase the flexibility/stretchiness of the dough. I’ve been using psyllium husk a lot more lately in my baking, and am enjoying the results. I was sold.

I wanted the flavor and texture of the pasta to shine through, so I wanted a sauce that wouldn’t overwhelm or cause the dish to be too heavy. After all, we’ve had temperatures at 100 degrees or more for nearly two weeks now, so a lighter dish was definitely a plus. My garden is overflowing with basil, so I opted for a fresh, bright, dairy-free pesto. Basil is one of those herbs that just screams summer to me. It was the perfect compliment to my pasta.

The pasta was somewhat finicky to make – rolling it thin wasn’t much of an issue, however, I had a bit of trouble with it breaking while rolling. After a bit of practice and patience, though, I fell into a rhythm. It started to work. I now understand why so many people love making pasta. It’s as soothing as making bread – a slow, repetitive, and strangely comforting process. I started to fall in love myself.

Once the pasta was all rolled and cut, the rest of the process was easy. Glazing the walnuts in the maple syrup, and then a quick blitz in the food processor, and the pesto was finished. The pasta took only 2 minutes to cook. A quick toss, and we were more than ready to eat.

So eat we did.

 

Gluten-Free Fettucine, adapted from Gluten-Free Girl and the Chef

3 oz white bean flour

3 oz millet flour

3 oz potato starch

1 t psyllium husk powder

1 t kosher salt

1 large egg

4 egg yolks from large eggs

1 to 2 T extra-virgin olive oil

1 to 2 T water

Combine the flours, psyllium powder, nutmeg, and salt in the bowl of the food processor to combine the flours. Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Run the food processor on pulse 8 to 10 times, then look at the dough. If the dough has formed crumbs that stay together when pressed, you’re done. If they are a little too dry, add the remaining olive oil, then pulse, look, then add more water, if necessary. If the dough looks a bit too wet, add another tablespoon of flour.

Turn out onto a dry, clean surface. Gather into a ball with your hands and press together. Once a ball is formed, cover with plastic wrap and allow to sit for 30 minutes.

Cut ball of dough into 4 pieces. Lightly flour your working surface with any of the flours you used for the pasta. Roll out one of the pieces of dough in a rectangle until very thin, as thin as you can get it without breaking. Cut with a pizza cutter into strips, carefully placing each strip onto a plate. Cover the cut pasta with a damp cloth as you go.

To cook the pasta, bring a large, well-salted pot of water to a boil. Carefully lower your pasta into the water and cook for 2 minutes, or until the pasta is cooked through but still retains some bite. Drain and toss with a bit of olive oil, then your sauce/pesto.

Serves 4.

Vegan Basil-Walnut Pesto

1 1/2 c walnuts

1 T maple syrup

1 T olive oil

1 1/2 c fresh basil leaves, packed

1 1/2 c fresh parsley leaves, packed

2 1/2 T nutritional yeast flakes

juice of 1 large orange

7 cloves garlic, peeled

1 t salt

1/2 t black pepper

1 t brown rice vinegar

In a small skillet at medium heat, add the walnuts, maple syrup, and olive oil. Cook, stiring slowly for 2-3 minutes or until syrup clings to the walnuts and starts to caramelize. Remove and place in the bowl of a food processor. Add basil, parsley, nutritional yeast, orange juice, garlic, salt, pepper, and brown rice vinegar and pulse, scraping the bowl as you go, until everything is finely chopped, but not a uniform paste. Taste and adjust seasonings as needed.

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Filed under Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Pasta, Vegetarian

Adopt A Gluten-Free Blogger: Diet, Dessert and Dogs (Adzuki Bean Spread)

Adopt A Gluten-Free Blogger is being hosted this month by Wendy of Celiacs In The House. I love Adopt A Gluten-Free Blogger – while I love reading and trying to keep up with all of my favorite gluten-free blogs, reading, gawking, and sometimes drooling, I almost never seem to find time to actually make the recipes I salivate over. This event gives me an opportunity to slow down and actually try a recipe. Thing is, I rarely find it easy to decide which recipe to make. This is definitely the case when it comes to my adoptee this month – Ricki of Diet, Dessert, and Dogs.

Ricki is definitely a powerhouse in the kitchen. Her blog has hundreds of delicious, Anti-Candida Diet (ACD) friendly recipes, and she has published 4 books. I own them all. I love her latest – Good Morning! Breakfasts without Gluten, Sugar, Eggs, or Dairy. Her innovative ways of creating sweet, delicious, healthy recipes using healthy ingredients really gets me to think outside the box. I imagine that going through the healing process of the Anti-Candida Diet forces one to do just that, especially when cravings for waffles, cakes, or fudge strike. Ricki amazes with her ability to satisfy those cravings.

Lately I’ve been in need of good, healthy snacks to pack for lunch, so I made Ricki’s adzuki bean spread. Wow, is it delicious! I am a sucker for bean spreads/dips in any case, but this was unique. It had a lovely umami punch from the miso, and a bit of a bite from the green onions. The creaminess of the beans (I love adzuki beans – they’re one of my favorites, and have appeared here before.) brought everything together. A bit of this stuff, spread on some Mary’s Gone Crackers and enjoyed along a quickly packed lunch of carrot sticks and celery was the perfect easy-to-make lunch. I’m definitely making this again – perhaps even as a quick dip for a party.

Next on my list of recipes to make from Ricki? Her “swiss cheese“. This really has me intrigued. Homemade vegan cheese cubes? I am seeing a salad very soon in my future, topped with these little treats!

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Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Side Dishes, Vegetarian

Menu Plan June 27-July 1, plus a Summer Squash Chicken Frittata

Where have the menu plans gone? You might be asking. They haven’t been posted on my blog for a few weeks now. Well, long story short, I was on vacation for 2 weeks. While I had vague ideas of what I planned on cooking, I was in the midst of testing so many recipes for my upcoming book, and our schedule was so lax, that I didn’t have an actual “plan.” (In fact, there were evenings where, after hours of cooking and testing recipes, my husband asked what was for dinner, and my only plan was something like “There are brownies, a cake, crackers, bread, some tomato jam, and I’m working on a meatloaf. Would you like any of that?”  I had tons of food around, but often, there wasn’t a cohesive meal in sight.) Last week, I was still in post-vacation recovery mode, and a lot of the meals were last-minute compilations of what we needed to use up. Finally, this week, we’re back into the swing of things.

One of the recipes I was testing during my time off was a recipe I debuted last year, albeit in a slightly different form, as an appetizer for a crowd of guests (gluten and dairy eaters) that were visiting. Originally it was called an “appetizer square”, and was made with zucchini and crumbled pork sausage, rather than summer squash and chicken. It obviously went over well, as the pieces were gobbled down fairly quickly. When I came across it again, I remembered the abundance of squash in the refrigerator, and decided to make a different version. It turned out to be even better than the first, in my opinion.

What’s lovely about a recipe like this is that it’s versatile. Zucchini or summer squash can be used – and this time of year, most of us have more of both of these veggies than we’d like, so it’s a great way to use it up! Any leftover cooked meat can be used – or even beana (I could imagine black beans tasting scrumptious here!). Spice it how you’d like. Serve it for breakfast, lunch, dinner, or as an appetizer. The sky is the limit here.

Summer Squash Chicken Frittata (Gluten-Free, Dairy-Free)

½ c olive oil, divided

½ c diced onion

2 cloves garlic, minced

1 t minced fresh sage

½ lb diced cooked chicken

½ t ground cumin

1 t herbs de Provence

1 t chile powder

4 whole eggs

½ c almond flour

¼ c coconut flour

1 T baking powder

3 c grated summer squash or zucchini

½ c Daiya cheese (or other non-dairy cheese)

1 T nutritional yeast flakes

½ t salt

¼ t ground black pepper

Heat a skillet to medium heat and add 1 tablespoon of olive oil. Add onions to skillet and sauté for 3-4 minutes. Add garlic, sage, and chicken and sauté for another minute. Remove and allow to cool while you prepare the rest of the dish.

Grease a 13X9 baking dish and set aside. In a large bowl, whisk eggs until blended, and add the rest of the oil and whisk. Add in the flours, baking powder, onion-garlic-chicken mix, grated squash and remaining ingredients. Spread into prepared baking dish and bake for 20-25 minutes, or until browned on top and a toothpick inserted in the center comes out clean.

Cool for 5 minutes and cut into squares. Makes 16 appetizer servings.

And now, for the menu for this week!

Monday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomato

Lunch: Roasted turkey breast, leftover veggies from Sunday dinner (grilled asparagus, green beans)

Dinner: Chicken with mole sauce, steamed brown rice, steamed broccoli

Tuesday

Breakfast: Smoothie with strawberries, spinach, protein powder, almond milk and chia seeds, scrambled egg whites with Daiya cheese

Lunch: Roasted turkey breast with baby carrots and steamed spinach, unless there are leftovers from dinner

Dinner: Garden salad, Meatballs

Wednesday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Garden salad with roasted turkey breast or tuna

Dinner: Brined pork chops, roasted sweet potatoes, steamed cauliflower and spinach

Thursday

Breakfast: Smoothie with acai berry, protein powder, banana, spinach, and chia seeds, scrambled egg whites

Lunch: Tuna, shredded carrots, and spinach in a brown rice tortilla wrap

Dinner: Grilled salmon, okra and tomatoes, grilled potatoes

Friday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Creamy tomato tofu soup, gluten-free crackers

Dinner: Fried brown rice with shrimp, green beans

Snacks this week will include fresh peaches, black bean dip on brown rice cakes, and apples with peanut or almond butter. I also have Tanka bars on hand if I need a bit of protein.

Want more great menu ideas? Check out Celiacs In The House and the Gluten-Free Menu Swap!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

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Filed under Appetizers, breakfast, Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Meal Plans, Quick and Easy, Vegetables

Daring Cooks: Dill and Caper Red Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Of course, I’ve made potato salad before. My mom has a straightforward recipe that I love (and have blogged about before – scroll down towards the bottom to view the recipe). But for this challenge, I wanted to make a bit of a different potato salad. Immediately, capers came to mind. Their briny, piquant flavor would compliment the creamy potatoes well. Of course, I’d still want to add some creamy texture, so a nice high-end mayonnaise would be needed. In the interest of keeping the salad lower in calories, though, I tried to keep the amount modest. Some fresh dill, dijon mustard, and smoked paprika helped round out what became a full-flavored, potato salad – a perfect accompaniment to any backyard barbecue.

Dill and Caper Red Potato Salad

1 lb small red potatoes

Salt

1 T lemon juice

3 T diced red onion

3 T olive oil mayonnaise (such as Spectrum)

1 t dijon mustard

1 t honey

1 T capers

1 t fresh dill, chopped

1/4 t smoked paprika

Salt and pepper to taste

2 hard-boiled eggs, chopped

Place the potatoes in a medium saucepan with a generous amount of salt and enough water to cover. Boil for 15 minutes or until pierced easily with a fork. Drain and allow to cool. Cut into bite-sized pieces (about 1/2 inch) and set aside.

In a small bowl, combine the lemon juice and red onion. Stir to coat, and set aside.

In a large bowl, whisk together the mayonnaise, mustard, and honey. Add capers, dill, smoked paprika, salt and pepper and whisk to combine. Add in the potatoes and eggs and toss with the dressing until evenly coated. Taste and adjust salt and pepper as needed.

Serve chilled. Makes 4 servings.

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Filed under Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Salads, Side Dishes, Vegetables, Vegetarian

Southwestern Omelet and a Call for Recipe Testers

I love eggs. They’re not only healthy, a great source of inexpensive protein (even happy, free-range eggs don’t cost much), and one of the speediest things to cook, they also are SO tasty. One of my favorite ways to enjoy an egg is simply cooked sunny-side up, followed closely by poached. But sometimes, I want something with a little more flair, and more ability to incorporate the plethora of veggies in my kitchen. This is when an omelet is just the thing.

Omelets don’t need to be complicated. Of course, mine aren’t as delicately fancy and thin as some, but for my everyday breakfast, that’s fine by me. Just a single fold – enough to allow the filling inside to get all warm, melty, and mingled with the egg – works for my quick and healthy breakfast. I’ll save the fancier stuff for fancier occasions.

Another bonus about omelets – each one is customizable. That way, if you’re making omelets for other family members, everyone can pick out their favorite fillings. Today, I opted for a Southwestern style – a sauteed mix of shallots, diced tomato, serrano pepper, and spinach, topped with just a tiny bit of Daiya cheese. It was spicy, fresh, and packed with powerful flavors, but light enough so that I had energy to get on with my day. My kind of breakfast.

Southwestern Omelet (makes 1 omelet)

1 T olive oil

2 T sliced shallots

4-5 slices fresh serrano pepper (or more if you’re daring – my chile was HOT!)

1/4 c diced tomato

1 large handful of baby spinach

2 eggs, scrambled

2 T Daiya (or other non-dairy) cheese, or omit

1 T fresh chopped cilantro

Heat a small skillet (mine was about 8 inches) to medium heat and add half of the oil. Saute the shallots and serrano chile for 2-3 minutes or until softened. Add tomato and spinach and continue to saute until spinach is wilted. Remove and set aside in a small bowl. Wipe out the skillet and add the rest of the oil. Swirl to coat well. Lower the heat to medium-low and add the eggs. Allow eggs to sit without stirring for a minute. Once eggs start to cook on the bottom, take a flexible spatula and carefully pull the edges of the eggs away from the skillet and allow the runny part to fill the space underneath. Do this all the way around the omelet. Repeat this once or twice more, or until the egg is starting to set up more. Once nearly set, add your veggie mixture on one side of the omelet and top with Daiya cheese. Top with a bit of cilantro. Then carefully flip the empty side of the omelet over onto the filling, holding the top in place for a moment or two, if necessary, until the egg stays folded. Allow to cook for another 30 seconds or so, and carefully remove from pan and put onto plate.

Enjoy.

Okay, by announcing it here, this makes it official, right? Are you ready? (Am I ready? Eeek!)

I am working on my first e-book! This book will be filled with gluten and dairy-free recipes that are tasty and healthy for the whole family, made from whole foods and real ingredients. But I need your help to make this happen. I will be furiously working on recipes here at home, but I need testers! If you’re interested in testing out recipes, please send me an email at alta2924 (at) hotmail (dot) com. I hope to be able to have recipe testing start in the next month or so. Thank you in advance for all of your help! This is a huge step for me, and I have so many dreams for this book – I certainly hope it’s as exciting for you as it will be for me!

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Filed under breakfast, Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetables, Vegetarian

Adopt A Gluten-Free Blogger: Gluten-Free Goodness

This month for Adopt A Gluten-Free Blogger I chose to adopt Cheryl of Gluten-Free Goodness. Cheryl’s a relatively new bloggy friend of mine; I “met” her through Carrie at Ginger Lemon Girl. Cheryl is a Registered Dietitian and nutritionist, as well as a health and wellness coach. She helps a lot of people enjoy a healthy, gluten-free diet. Cheryl has several food allergies, and while that might frustrate some in the kitchen, Cheryl handles it with grace and innovation. She is always coming up with something delicious, healthy, and allergen-free. It definitely makes choosing just a few recipes to try that much more difficult!

Somehow, I managed. I had to choose one of her dessert recipes, and came across these amazing Brazil Nut Chip Cookies. Brazil nuts, however, are not something I adore, so I improvised a bit. (Okay, more than a little bit…but I wanted to use what was on hand.)I used almond butter instead of the brazil nut butter, substituted raisins for the chocolate chips, and used 1 whole banana instead of the avocado. My gluten-free flour blend was 1 part teff flour, 1 part millet flour, and 1 part coconut flour. These came out of the oven tasting like banana-y oatmeal raisin cookies – one of my favorite cookies of all time. I’m definitely making these again and again. They were superb.

Another recipe I have tried (more than once) from Cheryl is her coconut curried greens recipe. I opted to use canned coconut milk, and did not add chicken, as I made this a side dish. Don’t be fooled by the simplicity of the ingredients here – these greens are craveably delicious. I had to make them twice – after the first time, the flavors haunted me. It’s a good thing collard greens are arriving in my CSA box in large amounts lately!

While this is all I’ve made so far, I definitely found more recipes I want to make in the future. Cheryl has a Nana Skillet Bread that looks comforting and delicious. I can imagine it as tasty breakfast treat. Her Sniffle Stew looks like a go-to recipe, especially in the winter. (I don’t think you need the sniffles in order to eat it – I can imagine it’s the perfect lunchtime soup as well!) And who could pass up her Chocolate Raspberry Pie? That looks killer.

Need some healthy, easy recipe inspiration? Check out more of Cheryl’s recipes here. I promise you won’t be disappointed!

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Filed under Baked goods, Budget-Friendly, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Quick and Easy, Side Dishes, Vegetables, Vegetarian

Zucchini and Sun-Dried Tomato Casserole and Meal Plan May 30-June 3

Hope those of you here in the United States enjoyed a wonderful long weekend. I know we did…but it goes by so fast!

Here is another version of the squash casserole I made the other day. I can’t decide, honestly, whether I like this one better than the previous one – but they were both satisfying and delicious. This one had a lovely combination of sweetness from the sun-dried tomatoes and freshness from the herbs. It took some considerable self-control not to eat the entire casserole in one sitting. I even enjoyed some of the leftovers for breakfast. (Of course, I’m a big fan of just about any tasty leftovers for breakfast!)

This week’s meal plan is somewhat short, and not quite as organized as usual. We’re eating a lot of what’s already on hand – we have some meat in the freezer, a lot of swiss chard that I pulled from the garden today, and the pantry holds quite a few goodies. In addition, we have activities that aren’t allowing for much in the way of dinner preparation time. So while I’ve written down a few things, it’s mostly a chance for me to wing it a bit.

Monday:

Breakfast: Teff and Millet Pancakes (I thought they were pretty tasty, but the family didn’t agree. Still trying to come up with a whole grain pancake recipe that everyone else likes!), fruit smoothies

Dinner: Shepherd’s Pie (made with slow-cooked shredded lamb shoulder), Sauteed Swiss Chard (without onion, but with a bit of carrot and celery)

Also making hard-boiled eggs and beef jerky for the coming week

Tuesday:

Breakfast: leftover pancakes with nut butter, 1/2 banana, and maple syrup

Lunch: leftover shepherd’s pie, swiss chard

Dinner: grilled chicken on salad

Wednesday:

Breakfast: gluten-free cornflakes with almond milk, raspberries, hard-boiled egg

Lunch: grilled chicken with salad

Dinner: Quinoa pizza with spinach or swiss chard

Thursday:

Breakfast: green smoothie with spinach, pineapple, and mint

Lunch: leftover pizza

Dinner: Lettuce wraps (made with turkey, and omitting oyster sauce, using gluten-free soy sauce)

Friday:

Breakfast: gluten-free cornflakes with almond milk, banana, hard-boiled egg

Lunch: leftovers or egg or tuna salad sandwich with gluten-free bread, baby carrots, celery sticks

Dinner: the husband might be in charge of this one for the kids, as I have a soccer game during dinner time

Snacks include baby carrots, oranges, Tanka bars, and brown rice cakes

 

Alright, I’ve kept you long enough. Here’s the zucchini and sun-dried tomato casserole!

Zucchini and Sun-Dried Tomato Casserole

2 T olive oil

4 c sliced zucchini

1 t chopped fresh sage

1 T chopped fresh parsley

½ t chopped fresh thyme leaves

½ c soaked and chopped sun-dried tomatoes

½ t smoked paprika

Salt and pepper to taste

1 T ghee or olive oil

¼ c almond flour

½ c cheddar cheese alternative (I used Daiya)

Preheat the oven to 350 degrees. Grease a casserole dish and set aside.

Heat a skillet to medium heat. Add olive oil and swirl to coat. Saute zucchini for about 8-10 minutes, or until softened. Add herbs and sun-dried tomatoes and continue to sauté for another minute. Season with salt and pepper to taste. Using a paper towel, squeeze the excess juice from the vegetables (otherwise, you’ll end up with a wetter casserole than you desire) Transfer the vegetables to the casserole dish. Top with Daiya cheese.

Melt the ghee in a small microwaveable bowl for 30-45 seconds. Combine ghee and almond flour along with a pinch of salt in a bowl. Blend together with a spoon until crumbly. Spread over the Daiya evenly.

Bake uncovered for 25-30 minutes.

This meal plan post is linked to Gluten-Free Menu Swap over at Celiacs In The House.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Meal Plans, Side Dishes, Vegetables, Vegetarian

Cucumber Herb Salad

Salads are an area where I tend to have a “kitchen sink” mentality. The more vegetables, the better – I tend to throw in anything and everything that looks fresh and tastes good. More than one type of greens? Check. Radishes? Check. Tomatoes? Check. Cucumbers? Why not? Sometimes, even squash, olives, pumpkin seeds, picked peppers, and pickled okra all show up in the salad. And with some source of protein, such as grilled chicken, steak, or beans, these are good salads for meals (I’m enjoying such a version today for lunch, in fact), but they’re not really composed. There’s something to be said for a lovely salad that is restrained and highlights just a few fresh ingredients.

That’s precisely what this salad does. It’s not fancy, and it takes practically no time. Just some fresh cucumber, chopped fresh herbs, a bit of vinegar and salt, and what arises is a refreshing, light accompaniment to a meal. I loved how bright it was (we enjoyed this alongside a creamy pasta dish with sausage, which was heavy), and it didn’t hurt that it was a very low-calorie way to add some interest. I definitely need to remind myself how enjoyable a salad like this can be, especially as the temperatures start rising in the next few months!

Cucumber Herb Salad

5-6 Kirby cucumbers or 1 English cucumber, thinly sliced

1 T chopped fresh mint leaves

1 t chopped fresh tarragon

1 T rice wine vinegar

Pinch or two of salt

Toss the cucumber slices with the herbs, vinegar, and salt. Refrigerate for at least 15 minutes before serving.

Serves 3-4 as a side dish.

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Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Salads, Side Dishes, Vegetables, Vegetarian