Monday, September 30, 2013
This weekend I just did not feel like cooking. Shocking I know. This happens every once in a while when I am not inspired by any ingredients in my fridge and pantry, and I am feeling anti-social and don't want to walk to the market.
Still not wanting to subject my body to bad eating. I went digging through my cans. Something I don't do often. I had bought some imported clams from World Market. This was the time to use them. With a big bag of organic potatoes and some fresh veggies left over from my farmers market trek... I set out to make a classic New England Clam Chowder.
This was so easy. It came together in 30 minutes and my husband and I did not have to leave our abode. We ate the leftovers for lunch the next day.
Gluten-Free New England Clam Chowder
adapted from The Food Network
makes 4 large bowls
2 tablespoons unsalted butter
1 medium onion, finely diced
3 celery stalks sliced into 1/4-inch pieces
2 TBSP corn starch
2 cups chicken stock
2 (10-ounce) cans chopped clams in juice
1 cup half and half
2 bay leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often.
Stir in the corn starch to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), half and half, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Friday, September 27, 2013
I was so excited this past week at the farmer's market because I finally got my hands on some rhubarb!
My husband absolutely loves Rhubarb Crisp. He does not like strawberry rhubarb. He likes it with just the rhubarb. You can make this a traditional strawberry rhubarb crisp by using 2 cups rhubarb and 2 cups strawberries.
I use Sucanat for this recipe. It is pure evaporated cane juice, but also called "organic brown sugar". You can use regualr brown sugar if you would rather.
Gluten Free Rhubarb Crisp
1/2 cup granulated sugar
2 teaspoons cornstarch (bob's has non-gmo cornstarch)
1/4 teaspoon ground cinnamon
4 cups chopped fresh rhubarb
1/2 cup certified gluten free rolled oats
1/2 cup packed Sucanat (organic evaporated cane juice)
1/4 teaspoon salt
3 tablespoons butter, melted
Preheat oven to 375 degrees.
In a medium bowl combine the granulated sugar, cornstarch, and cinnamon.
Stir in chopped up rhubarb. Pour into a prepared baking dish that you have coated with cooking spray or parchment paper.
In another medium bowl combine flour, oats, sucanat, and salt. Stir in melted butter. Sprinkle over Rhubarb.
Bake 30 to 35 minutes or until fruit is tender and topping is golden brown. Serve warm.
Thursday, September 26, 2013
We have not been eating out much at all. I like to know what I am putting into my body. Restaurants usually only care what it tastes like to you, not how much fat and calories are in something. Eating right starts at home.
Sometimes I miss my favorite dishes though. Like when we go out to Asian food. I love hot and sour soup! Thankfully I love to cook and can re-create any dish I am craving, right at home!
Next time I make this, I am going to double it. We ate it for dinner, and lunch the next day. I wanted it for dinner again, but it was all gone. So good! Enjoy!
Gluten-Free Hot and Sour Soup
adapted from http://chinese.food.com
1/2 lb chicken (you can use pork and tofu if you wish)
2 eggs, lightly beaten
1/2 cup bamboo shoots, julienned
2 tablespoons cornstarch (bob's is non-gmo)
1/2 cup water
5 tablespoons distilled white vinegar
1/2 teaspoon sugar
5 ounces gluten-free soy sauce-or- braggs amino acids
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon cayenne pepper, ground
1 teaspoon white pepper, ground
6 cups chicken broth
2 tablespoons green onions, finely chopped
2 tablespoons ginger root, finely chopped
Make sure your chicken is chopped into cubes.
Bring the chicken broth to a boil and then add the chicken.Cook the chicken for 3-4 minutes, until the broth comes to a boil again.
Add the bamboo shoots.Let the pot return to a boil, then reduce heat to maintain a low boil.
Add the soy sauce, spices, vinegar, salt and sugar.
Mix the corn starch and water to create a paste for thickening.
Add the corn starch mixture slowly, stirring constantly.
Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg.
Ladle the soup into bowls, then garnish with 1/2 tsp of green onions per bowl
Wednesday, September 25, 2013
I discovered recently that I love cabbage much more than I love lettuce. One of the things that puts cabbage over the top for me, is how it maintains it's crunch. Even after a day or two. Lettuce wilts within an hour of having the dressing on it, which makes it hard to make ahead of time.
This salad is so yummy, yet it is very healthy. Perfect for our healthy lifestyle. I love that I can make it ahead of time. It is a great thing to make ahead and then pack for lunches the next day. Healthy, wholesome, and easy to make.
Grilled Ginger-Sesame Chicken Salad
adapted from http://menumusings.blogspot.com
For the dressing and marinade:
1/4 cup gluten free soy sauce -or- braggs amino acids
3 Tbsp fresh ginger, peeled and finely chopped
1/4 cup vegetable oil
2 Tbsp gluten free hoisin sauce
1 Tbsp sesame oil
1 tsp sriracha sauce
1 tsp kosher salt
2 large chicken breasts, boneless and skinless
1/4 cup red wine vinegar
1/4 cup finely chopped green onions
1 head of cabbage, very thinly sliced
4 carrots, grated
3 green onions, thinly sliced and cut on the diagonal
1/2 cup slivered almonds, dry toasted
1 tsp white sesame seeds, toasted
Marinade. Whisk together the soy sauce, ginger, vegetable oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade.
With a meat pounder, pound the breasts to a uniform thickness. This will allow them to cook more evenly and also help tenderize the meat.
Put the two chicken breasts in a gallon sized zip-top bag and add 4 Tbsp of the marinade to the chicken. Allow the flattened chicken breasts to marinade 30 minutes. You will be using the remainder of the marinade to make the dressing.
Dressing. To the reserved marinade, add in the 1/4 cup each of red wine vinegar and sliced green onions. Now we have the dressing.
Cook the chicken. You can grill, bake, or pan fry. I like to pan fry with 1tbsp grapeseed oil and salt and pepper. Over medium high heat 5 minutes on first side, flip over and 4 minutes on the next.
In a large bowl, add the cabbage, carrots, green onions, half of the sesame seeds, and half of the almonds. Add the chicken and mix together. Add just enough of the dressing to coat the salad lightly and toss together.
Distribute salad to 4 - 6 plates. Re-whisk the dressing and drizzle a little over each salad. Garnish with the remaining almonds and sesame seeds on each salad.
Tuesday, September 24, 2013
Yes, that is right... I said WINE GIVEAWAY! Who doesn't love free wine? Especially really good free wine!
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