Ingredients:
4 large garlic cloves, peeled
1 jar (7oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta (I used Bionaturae Brand)
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchatel) (You could use tofutti cream cheese for Dairy Free)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese
Snipped fresh basil
Directions:
Thinly slice garlic.
Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt) stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
Meanwhile, cut broccoli into small florets; place into batter bowl. Cut carrots in half lengthwise; thickly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
Serve immediately. If desired, top with freshly grated Parmesan cheese and snipped fresh basil.
ENJOY!!!
(modified from Season's Best cook book, Pampered Chef)
Friday, November 21, 2008
Friday, November 7, 2008
Roasted Chicken and Potatoes
Ingredients:One whole chicken (w/out giblets if possible)
Butter
Whole Lemon (Cut in half)
Fresh Garlic
Salt
Pepper
Rosemary
Thyme
Oregano
Parsley
Basil
Fresh Potatoes (white or sweet, peeled)
Directions:
Preheat your oven to 350 degrees F.
Remove your chicken from it's packaging and remove bag from inside the chicken.
(I throw away the neck, etc. but you are welcome to cook them if you like)
Rinse chicken under cold water and place in roasting pan.
Spread a thin layer of butter over the entire chicken.
Here's the fun part--seasoning the chicken!
Sprinkle salt and pepper over the entire chicken (top and bottom). Sprinkle each of your spices (one by one) over the entire chicken. Sprinkle freshly cut garlic over the entire chicken.
Take one half of your lemon and squeeze the juice over the top portion of the chicken. Squeeze a portion of the remaining half of the lemon inside the opening of the chicken and place inside. This will allow the fresh lemon juice flavor to soak in while roasting.
Add your potatoes and whatever other vegetables you prefer to your roasting pan to bake right along with your chicken.
Place your chicken in the center of the oven.
Roast until the chicken reaches an internal temperature of 165 degrees F.
(Read the temperature using a digital thermometer)
Roasting time is usually 20 minutes per pound of chicken.
Serve and Enjoy!
Thursday, October 30, 2008
Lentils~Spiced to Fire Up Your Metabolism!
INGREDIENTS:
8 Cups Water
3 Teaspoons Sea Salt
1 Pound Dried Lentils, rinsed, drained and picked over
1 Cup plus 2 Tablespoons of your Best quality Olive Oil
½ Cup Red Wine Vinegar
3 Tablespoons Ground Cumin, divided
2 Tablespoons plus 2 teaspoons Chili Powder
2 Garlic Cloves, peeled and minced.
DIRECTIONS:
Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20-25 minutes. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.
In a small bowl, mix 1 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp salt. Pour this dressing over lentils. Toss gently and let cool.
Serve over brown rice. Delicious!!
(Recipe taken from The Eat-Clean Diet Cookbook by Tosca Reno)
8 Cups Water
3 Teaspoons Sea Salt
1 Pound Dried Lentils, rinsed, drained and picked over
1 Cup plus 2 Tablespoons of your Best quality Olive Oil
½ Cup Red Wine Vinegar
3 Tablespoons Ground Cumin, divided
2 Tablespoons plus 2 teaspoons Chili Powder
2 Garlic Cloves, peeled and minced.
DIRECTIONS:
Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20-25 minutes. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.
In a small bowl, mix 1 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp salt. Pour this dressing over lentils. Toss gently and let cool.
Serve over brown rice. Delicious!!
(Recipe taken from The Eat-Clean Diet Cookbook by Tosca Reno)
Thursday, October 16, 2008
Sauteed Banana Pancakes--Gluten Free
Please note: I will update this recipe with exact pancake preparation methods shortly. Most importantly, I wanted to post directions for Sauteeing your Bananas for a viewer who requested this post. Thank you!
Ingredients:
Red Mill Gluten Free Pancake Mix
Milk
Eggs
4 Fresh Bananas, sliced
Your Favorite Brand of Maple Syrup
Butter
Follow the directions on the back of the bag of Red Mill's Gluten Free Pancake Mix to mix batter. Prepare pancakes as directed.
In a seperate frying pan, sautee enough maple syrup to coat the bottom of the pan (and slightly cover the bananas you will soon add) over low to medium heat.
Add 2 Tablespoons of Butter and mix together.
When they syrup begins to warm, add your sliced bananas. Mix together with syrup and butter and caramelize.
Let the mixture simmer on low heat, stirring occasionally for about 5 minutes.
When the bananas look cooked (soft and slightly browned), remove from heat.
Pour over your pancakes and ENJOY!
Ingredients:
Red Mill Gluten Free Pancake Mix
Milk
Eggs
4 Fresh Bananas, sliced
Your Favorite Brand of Maple Syrup
Butter
Follow the directions on the back of the bag of Red Mill's Gluten Free Pancake Mix to mix batter. Prepare pancakes as directed.
In a seperate frying pan, sautee enough maple syrup to coat the bottom of the pan (and slightly cover the bananas you will soon add) over low to medium heat.
Add 2 Tablespoons of Butter and mix together.
When they syrup begins to warm, add your sliced bananas. Mix together with syrup and butter and caramelize.
Let the mixture simmer on low heat, stirring occasionally for about 5 minutes.
When the bananas look cooked (soft and slightly browned), remove from heat.
Pour over your pancakes and ENJOY!
Praise & Glory Muffins--Good & Healthy!!
Ingredients:
1/2 Cup Raisins
1 1/4 Cup of your favorite Gluten Free flour
3/4 Cup Buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 teaspoons cinnamon
1 large tart apple, peeled and grated
1/2 Cup chopped walnuts
1/2 Cup coconut
2 Cups grated carrots
3 eggs
2/3 Cup Applesauce
2 Teaspoons Vanilla Extract (be sure it's GLUTEN FREE)
Prep:
Soak raisins in hot water for about 15 minutes.
Preheat your oven to 350 degrees.
Directions:
In a large bowl, combine flours, baking soda, baking powder, salt, sugar and cinnamon. Mix together.
Stir in drained raisins, apple, walnuts, coconut and carrots.
In a seperate bowl, beat together eggs, applesauce and vanilla. Stir into flour mixture and blend.
Bake 18-20 minutes. Makes 2 dozen muffins.
1/2 Cup Raisins
1 1/4 Cup of your favorite Gluten Free flour
3/4 Cup Buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 teaspoons cinnamon
1 large tart apple, peeled and grated
1/2 Cup chopped walnuts
1/2 Cup coconut
2 Cups grated carrots
3 eggs
2/3 Cup Applesauce
2 Teaspoons Vanilla Extract (be sure it's GLUTEN FREE)
Prep:
Soak raisins in hot water for about 15 minutes.
Preheat your oven to 350 degrees.
Directions:
In a large bowl, combine flours, baking soda, baking powder, salt, sugar and cinnamon. Mix together.
Stir in drained raisins, apple, walnuts, coconut and carrots.
In a seperate bowl, beat together eggs, applesauce and vanilla. Stir into flour mixture and blend.
Bake 18-20 minutes. Makes 2 dozen muffins.
Slow Cooked Apples
Ingredients:
5-6 Cups firm, tart apples (Recommended use of Granny Smith apples) about 2 1/4 pounds or 4 medium apples
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1/2 cup apple cider
Directions:
Peel, core & slice apples into medium to thick slices. Place apples, brown sugar, cinnamon, and nutmeg into small to medium crock pot.
Dissolve the corn starch into the apple cider and blend well. Pour over the apples and stir to blend.
Cook and cover at a low heat setting for 5- 6 hours stirring halfway through.
Enjoy!
Recipe taken from Rochester, NY's Democrat & Chronicle, September 23rd, 2008 Edition
5-6 Cups firm, tart apples (Recommended use of Granny Smith apples) about 2 1/4 pounds or 4 medium apples
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1/2 cup apple cider
Directions:
Peel, core & slice apples into medium to thick slices. Place apples, brown sugar, cinnamon, and nutmeg into small to medium crock pot.
Dissolve the corn starch into the apple cider and blend well. Pour over the apples and stir to blend.
Cook and cover at a low heat setting for 5- 6 hours stirring halfway through.
Enjoy!
Recipe taken from Rochester, NY's Democrat & Chronicle, September 23rd, 2008 Edition
Chicken French--Gluten Free Style
Ingredients:
1 Cup buckwheat flour
pinch of salt and black pepper
6 eggs
2 heaping tablespoons grated Romano cheese
1 1/2 teaspoons dried parsley flakes or 1 tablespoon fresh chopped parsley
2 pounds boneless, skinless chicken breasts
2 cups vegetable oil
2 cups white wine (I use the one with lemon added)
Juice of 1/2 lemon
1 tablesoon chicken base
6 tablespoons butter (if doing dairy free like me then use Earthbalance)
Directions:
In a wide, shallow bowl, mix together flour, salt and pepper. Set aside.
In a medium bowl, whisk together eggs, cheese and parsley. Set side.
Tenderize chicken with ridged surface of meat pounder.
Place chicken between two pieces of wax paper and pound to about 1/4 inch thickness.
Dredge each piece in Gluten Free flour mixture then dip in egg mixture, coating well.
Let chicken sit in egg mixture while heating oil.
In a medium frying pan, heat the oil over High heat until very hot. To check if oil is ready, drip a bit of egg mixture in the oil. If it sizzles before it hits the bottom, it is ready.
Place breasts in a single layer in oil and saute on medium-high heat until golden brown around all of the outside edges, about 2-3 minutes.
Use tongs to make sure the chicken doesn't stick to the bottom of the pan.
Turn each breast and cook another 2 minutes or so, or until breast is golden brown.
Discard oil and move chicken to outside edges of pan. Pour in wine, lemon juice, chicken base and butter. Stir and simmer 3-4 minutes, or until slightly reduced and there is no strong alcohol taste left.
Transfer chicken to a serving plate, cover with sauce and serve immediately.
Makes 4 servings.
We hope you love this recipe and pass it along to your friends. Please feel free to post comments or ask any questions you may have!
Thanks!
Monique and Krista
1 Cup buckwheat flour
pinch of salt and black pepper
6 eggs
2 heaping tablespoons grated Romano cheese
1 1/2 teaspoons dried parsley flakes or 1 tablespoon fresh chopped parsley
2 pounds boneless, skinless chicken breasts
2 cups vegetable oil
2 cups white wine (I use the one with lemon added)
Juice of 1/2 lemon
1 tablesoon chicken base
6 tablespoons butter (if doing dairy free like me then use Earthbalance)
Directions:
In a wide, shallow bowl, mix together flour, salt and pepper. Set aside.
In a medium bowl, whisk together eggs, cheese and parsley. Set side.
Tenderize chicken with ridged surface of meat pounder.
Place chicken between two pieces of wax paper and pound to about 1/4 inch thickness.
Dredge each piece in Gluten Free flour mixture then dip in egg mixture, coating well.
Let chicken sit in egg mixture while heating oil.
In a medium frying pan, heat the oil over High heat until very hot. To check if oil is ready, drip a bit of egg mixture in the oil. If it sizzles before it hits the bottom, it is ready.
Place breasts in a single layer in oil and saute on medium-high heat until golden brown around all of the outside edges, about 2-3 minutes.
Use tongs to make sure the chicken doesn't stick to the bottom of the pan.
Turn each breast and cook another 2 minutes or so, or until breast is golden brown.
Discard oil and move chicken to outside edges of pan. Pour in wine, lemon juice, chicken base and butter. Stir and simmer 3-4 minutes, or until slightly reduced and there is no strong alcohol taste left.
Transfer chicken to a serving plate, cover with sauce and serve immediately.
Makes 4 servings.
We hope you love this recipe and pass it along to your friends. Please feel free to post comments or ask any questions you may have!
Thanks!
Monique and Krista
Cooked Comfort GF Cereal
Ingredients:1 1/2 Cups brown or white rice cooked
1/4 cup dried cranberries
1/4 cup cashews
1/4 cup walnuts
1/4 cup raisins
1 tsp cinnamon
1/2 tsp vanilla
2 cups of milk of your choice (cow, soy or almond are best)
A sprinkle of your favorite sweetener
Directions:
Cook rice according to package directions.
Add all the ingredients through vanilla and cover mixture with milk.
Cover and refrigerate over night to let the flavors seep in.
To enjoy, simply eat cold, or heat up if desired.
Quickly sprinkle with your favorite sweetener and dig in!!
Baked Apples
BAKED APPLES...YUMMY!
This is a treat I would not have thought of on my own. I went to a friends home this weekend for lunch and she prepared such a delectable spread...a traditional roasted chicken with fresh vegetables (peas & carrots), home-made apple sauce, home-made pickles, the most amazing looking home-made apple pie (which got rave reviews from the non-allergy sufferers), and for me.... a warm, sweet, Baked Apple fresh out of the oven! Let me tell you, it was AMAZING and the perfect touch of sweetness to complete the hearty meal set before me!!
I had never made Baked Apples before so I watched her carefully as she prepared the apples oh so simply. Let me tell you what she did...
Ingredients:
Apples of your choice
Brown Sugar
Cinnamon
Start by cutting out a hole in the center of the apple right where the core is. Do not cut all the way through the apple as you want to leave room for the fillings. Repeat for as many apples as you would like to prepare.
Fill in the hole with one to two scoops of brown sugar. Top with pure cinnamon and they are ready to bake.
Fill a corning ware container or baking dish with a small amount of water to line the bottom of the container. Add the apples and bake in your pre-heated oven at 350 degrees for 45 minutes!
ENJOY!
This is a treat I would not have thought of on my own. I went to a friends home this weekend for lunch and she prepared such a delectable spread...a traditional roasted chicken with fresh vegetables (peas & carrots), home-made apple sauce, home-made pickles, the most amazing looking home-made apple pie (which got rave reviews from the non-allergy sufferers), and for me.... a warm, sweet, Baked Apple fresh out of the oven! Let me tell you, it was AMAZING and the perfect touch of sweetness to complete the hearty meal set before me!!
I had never made Baked Apples before so I watched her carefully as she prepared the apples oh so simply. Let me tell you what she did...
Ingredients:
Apples of your choice
Brown Sugar
Cinnamon
Start by cutting out a hole in the center of the apple right where the core is. Do not cut all the way through the apple as you want to leave room for the fillings. Repeat for as many apples as you would like to prepare.
Fill in the hole with one to two scoops of brown sugar. Top with pure cinnamon and they are ready to bake.
Fill a corning ware container or baking dish with a small amount of water to line the bottom of the container. Add the apples and bake in your pre-heated oven at 350 degrees for 45 minutes!
ENJOY!
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