Category: Gluten Free


Lasagna without tomatoes?  A recent experiment using hummus on pizza led to tonight’s tomato-less lasagna.  Next time more liquid, but otherwise blogworthy!

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Another part of my inspiration was Daniel’s garden.  Longevity spinach, rosemary and a red pepper added freshness to ingredients that I had on hand.

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2 lb. ground turkey

1 onion, chopped

1 pepper, diced (leave out to be nightshade free)

2 Tbsp olive oil

10 large leaves longevity spinach, chopped

1 bag baby spinach

2 sprigs rosemary, chopped

1 can garbanzo beans

1 container hummus

10 kalimata olives, chopped

Carrots and celery

Salt to sweat vegetables

Lasagna noodles

Shredded cheese for topping.

1/2 c. Crumbled feta.

 

 

Heat oil.  Cook fresh vegetables except baby spinach over medium low about 10 minutes.

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Add in turkey, breaking up and stirring until cooked through.  Add seasonings and spinach and cover.  When spinach is wilted down, add in hummus and garbanzo.  This is where a little more liquid  should be added in.  Live and learn!

Drizzle olive oil in 13×9 lasagne pan.  Layer noodles.  Top with half the meat and spinach mixture and sprinkle with feta.  Layer more noodles.  Top with remaining meat and spinach mixture.  Sprinkle top with shredded cheese  and bake at 350 for 30 minutes or until cheese is golden.

 

 

I made two versions.  One nightshade  and dairy free and one not.  Both yummy!!

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I ran across a killer sale on some Asian sauces and chicken at Target.  Jackpot!  Super easy dinner in no time.  My grandsons got a kick out of eating the chicken off the skewers.

I marinated the chicken in store bought sauce and then baked in a jelly roll pan while rice cooked in the rice cooker.  Since the rice takes about 45 minutes,  I cooked the chicken at 300F and turned it off after 30 minutes.

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My sister, who has been eating gluten free for five years, was here for a visit.  What better reason to try out a gluten free banana bread mix I’ve been eyeing at Lucky’s?

King Arthur Gluten Free Banana Bread mix is amazing!  Below is how I modified the directions on the box to make it my own.  We enjoyed warm, delicious banana bread that we couldn’t believe was gluten free!

Banana Bread.jpg

banana bread2

1 box King Arthur gluten free banana bread mix

3 eggs

1 c. milk

1/2 c. melted butter

2 mashed bananas

1/2 c. chopped cashews

Mix eggs, milk and melted butter and add into mix until well blended.  Add in mashed bananas and nuts.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

I’m still feeling great after giving up nightshades.  No pain at all and the psoriasis is clearing up after less than two weeks.

I sense that providing recipes on my blog that are nightshade free may fill a need.  I’ve been trolling the internet for recipes, and there aren’t a lot of resources out there.  One site,  tomatoesareevil.com did give me a good laugh.  My youngest son also needs to limit dairy, so he joked that we will soon be eating grass and drinking only water.  I’ll meet that challenge and work to make interesting, tasty nightshade, dairy free recipes that no one will guess are as healthy as they are.

Tonight’s dinner was nightshade free, gluten free and totally delicious.  I saw  Ina Garten make this – I adapted it to fit our needs.

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1 lb. cobia filet or other firm fish, cut into 2-3 oz. pieces.

1/4 lb. prosciutto, sliced extremely thin

1/4 c. Italian dressing

2 Tbsp. lemon juice

2 Tbsp. oil (I used an Avocado Olive Blend)

1 large sweet potato cubed

2 parsnips, cubed

16 baby carrots, cut into thirds

3 Tbsp. oil

Salt and pepper

Marinate the fish in dressing and lemon juice and oil at least 30 minutes (I did it overnight)

Preheat oven to 375.

Prepare two baking sheets by covering with foil and spraying with coconut oil.

Toss the vegetables with the oil and salt and pepper and spread in a single layer on one of the baking sheets.

Cook for 15 minutes while preparing the fish.

Wrap each piece of fish in prosciutto and place seam side down on the baking sheet.   Pour marinade over fish to moisten the prosciutto.

Place in oven and cook alongside fish for 15 minutes.

The prosciutto shrinks down and gets crispy on top.  Yum!

 

 

Experimenting with our meatless options!  A friend told me to try tempeh.  I searched the internet and found a recipe to bake it Buffalo style.  I adapted this from forkandbeans.com’s recipe.   I served it with veggie tots, celery and ranch, and a chop salad.  Healthy and yummy.  I missed the part about steaming the tempeh first.  I’ll definitely try to remember next time, as I am sure it would improve the texture and taste.

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2 packs tempeh, sliced

1 pouch buffalo wing sauce

Rice chex, crushed

Marinade tempeh in the wing sauce at least 30 minutes.  Coat with crushed rice checks and bake at 350F for about 30 minutes, or until crispy.

 

20170930_2111261 package salad mix

1 container mixed mini heirloom tomatoes

2 blocks tofu, pressed to remove liquid

1 sweet onion, sliced thinly

3 mini cucumbers, sliced thinly

1/3 c. sweet Thai chili sauce

1/3 c. balsamic vinegar

1/6 c. oil (I used sunflower, grapeseed blend)

1/2 c. Old Cape Cod Toasted Sesame, Soy, and Ginger dressing

Old Cape Cod Sesame Soy

1 box Minute multigrain medley, cooked with Thai ginger chicken broth

1/4 c. crushed cashews

Press tofu to remove liquid.  Slice thickly and pour dressing over tofu.  Refrigerate.

Meanwhile, mix cucumbers, onion, chili sauce, vinegar, and oil.  Toss and refrigerate.

Bake tofu at 400 for about 10 minutes, turn and bake an additional 10 minutes until golden brown.

To serve, line plate with lettuce, and place cut up tomatoes around edge of plate.  Top with multigrain medley.  Top that with cucumber, onion salad and crunchy tofu.  Sprinkle with crushed cashews.

I even had enough to make a lunch for tomorrow.  Yum!

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SAM_0181

3 lb. sausage (I used garlic and herb turkey sausage and chorizo)

1/4-1/2 c. chopped onion (I used green onions and sweet onions)

2 Tbsp. olive oil

1/2 c. beer

2 cans beans, drained and rinsed (I used black beans and garbanzo)

4 C. cooked grains, any kind (I used quinoa, brown rice mix)

Chop up sausage into small pieces into dutch oven with olive oil heated to medium high.

When it starts to sizzle and brown, reduce heat, add onion and stir.  Cook for about 5 minutes.

Add beer, cover and simmer on low heat for 15-20 minutes.

Stir in cooked grain.  Add a little broth, if too dry, or add a little bread crumbs, if too wet.

Serve topped with slaw type salad, for acidity and texture.

Sorry I didn’t get a picture of the finished product.

 

grouper

I was invited to dinner at the house of some friends.  I knew I was in for some good company, but I had no idea what a great grillmaster would be preparing some amazing fish!  I’ll confess that I didn’t get his recipe, but I looked around on the internet and mycookocracy.com had a yummy sounding recipe.  Not only was the grouper grilled, but so was the mangrove snapper (with a greek seasoning rub) and the asparagus (with olive oil, salt and pepper and a little garlic powder).   Our grillmaster also cooked over charcoal, so the flavors were amped up!

My Cookocracy’s recipe:

Grilled Blackened Grouper
photo from mycookocracy.com

Author: My Cookocracy
Recipe type: Grilling
Cuisine: Cajun
Ingredients
  • 3 pounds grouper filets (or any white fish)
  • ½ cup olive oil
  • 2 tablespoons unsalted butter, melted
  • Blackening seasoning
  • Lemon wedges
Instructions
  1. Combine the olive oil and butter in a small bowl or measuring cup.
  2. Pat dry the grouper filets.
  3. Brush the filets liberally with the olive oil and butter on both sides.
  4. Liberally rub seasoning into both sides of filets.
  5. Generously oil the grates of your grill and preheat.
  6. Grill the filets over medium heat, 5 minutes a side.
  7. Serve with lemon wedges.

SAM_2568

1 1/2 lb. smoked sausage, cubed

1 package fajita style veggies (onions and peppers)

4 medium sweet potatoes cubed

1/2 c. apple juice or chicken broth

Eggs

Avocado

Green onions

Spray crock pot with cooking spray.  Layer sweet potatoes, then veggies, then sausage.

Pour juice or broth over.

Cook on high 4 hours or until potatoes are tender.

When serving, cook an egg and place on top with avocado and green onions.

I made a second batch with russet potatoes for the kids who are not fans of sweet potatoes.

I will make this again, but I think it would be better with fresh sausage that is cooked and crumbled.

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1/2 c. soy sauce

1/4 c. sriracha

1/4 c. chili paste

1/4 c. honey

1/2 tsp. ginger

1 Tbsp. minced garlic

2 Tbsp. sesame oil

1 package Eat Smart stir fry vegetables

1 can baby corn

1 package rice sticks

Soak rice sticks in water.

Heat oil.  Add ginger and garlic.  Cook for a minute or so.  Add in remaining sauce ingredients.

Toss sauce with Meatballs and heat through, adding water as needed to keep sauce from becoming too thick.

Cook vegetables in the microwave.

Add vegetables to meatballs and sauce.

Add in noodles.

Serve sprinkled with chopped cashews and green onions

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