Category: Nightshade Free


Today is my oldest son, Austin’s 30th birthday.  We will be celebrating all day, starting with quiche and berries!

 

I made four different quiches – three vegetarian and one with chicken apple sausage.

I set up an assembly line and made them all at once.  The following is the basic recipe for one quiche.

1 pie crust

5 eggs

1/4 large sweet onion

1/2 c. carrot matchsticks

1/2 tsp. seasoned salt or salt mix

1/2 tsp. herbs of choice (I used rosemary and thyme)

2 Tbsp. olive oil

1/4 c. sour cream (I used tofutti for my son, Donovan, who can’t have dairy)

1/4 c. milk (I used almond unsweetened)

1/4 c. cream cheese (again, I used tofutti)

1/2 package veggie shredds or shredded cheese of choice

1 package frozen vegetable of choice, cooked and drained – I used broccoli rabe, broccoli, and asparagus.

8 oz. cooked meat instead of or in addition to veggies – optional – I used apple chicken breakfast sausage.

Cook onion and carrot in olive oil, seasoned with salt and herbs, until softened and slightly browned.  If you’re making more than one, cook enough for all of them and save the pan for cooking the meat separately if you’re trying to keep any of them meat free!  Meanwhile:

Get pie crust ready.  I used 2 refrigerated and 2 frozen, since I only have two pie plates!Crust immaculate

Set out bowl to place cooked, drained veggies in.  Top with onion/carrot mixture, sour cream, cream cheese, shredded cheese, 5 eggs (per quiche) and blend.

Pour blended fillings into pie crusts.

Bake at 325 for 40-45 minutes or until knife in center comes out clean.

Many quiche recipes call for baking the crust first.  Totally not necessary!  These were a huge hit!

 

 

 

 

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Okay, I confess, I didn’t set out to make a deconstructed rice bowl.  If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl.  Next time!  And there will be a next time.  This dinner was yummy.

Sausage, Brown Rice, Roasted Veggies, and Salad

6 Cups cooked brown rice.  I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 Medium onion, chopped roughly.

2 lb. smoked sausage (I used smoked turkey sausage)  Lots of possibilities here!

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend.   I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend.  I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed.  I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines.  Use garam marsala, or five spice, curry, or coriander with lime zest, etc.  You get the idea.  Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit.  I also put together a salad kit.

https://vickidelbrouck.wordpress.com/2018/01/30/chicken-and-biscuits-banh-mi-fusion/

 

First cut up the veggies and toss with oil and seasonings.  Tasting it raw is the only what to make sure it’s not underseasoned.

Put rice in rice cooker next, as it will take longer than the rest of the foods.

Heat olive oil in skillet and cook onions over low 5-10 minutes, while you cut the sausage into semicircles.

Once the onion is softened, put sausage in on top of it and put on a lid.  It will take about the same amount of time as the rice for this to caramelize nicely.

Put the squash and mushrooms on a baking sheet and bake at 400F for 15-20 minutes, or until tender.

When the rice is nearly done, and just a little liquid remains in the bottom, unplug and stir in beans.  Place lid back on to keep warm while squash and mushrooms finishes.

I really wish I’d thought of the rice bowl angle earlier.  A nice egg on top would have been the bomb!

Lucky’s (the sip and stroll store) had some beautiful sockeye salmon on sale that called out to me!  My surrogate daughter Beth, who is vegetarian, was over.  I wanted to make a hearty  side for her to join us!  We all loved the rice, and the lentils and garbanzo beans provided her with a little protien.  The color is not as pretty when you cook the veggies in the rice cooker as opposed to stir frying them and adding them in at the end.  It is, however, much easier to throw it all in the rice cooker and walk away!  It tastes yummy, but if I was having guests, I would opt for the stir fry method for prettier presentation.  I threw together some things I had on hand for the marinade and it was a hit!  The non-fish eaters had boneless chicken with the same marinade and said it was good too.

Rice and Lentils with Salmon

Marinade salmon filet in a mixture of Italian dressing and balasamic glaze (2 to 1 ratio), with a little minced ginger added.  My marinade was about 2 Tbsp. dressing, 1 Tbsp.  balsamic glaze and 1/2 tsp. ginger for each serving of fish.  The filet was 1.2 lbs. and I cut it into three servings.

Meanwhile preheat the oven to 350F and start the rice in the rice cooker, because it will take about twice as long as the salmon will.

For the rice:

2 C. brown rice

1/2 C. wild rice

1/2 C. dried lentils

1 small onion, chopped

1/2 bag broccoli slaw or other coarsely chopped vegetables

3 Tbsp. butter

2 Tbsp. seasoned salt or other seasoning blend

6 C. water

1 can garbanzo beans, drained and rinsed

Combine all except garbanzo beans and cook in a rice cooker (one of my favorite small appliances!).  It will take about 40-45 minutes, so set the timer for 20 minutes, then put the salmon in the oven in a shallow baking dish, pouring remaining marinade over it.

When the liquid in the rice cooker was almost gone, I stirred in the garbanzo beans.  My rice cooker has a tendency to overcook towards the end, causing some of the rice to stick and over cook, so I usually stir in a little olive oil while there’s still a little liquid left to keep this from happening.

 

 

I had some Pearl couscous and was inspired to mix it with some broccoli slaw I had on hand.  The result was so yummy and so easy, I will definitely serve it again!

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Just cook the Pearl couscous according to directions, let it cool and then mix it with the broccoli slaw. Yummm.

What’s even more fun that cooking?  Cooking with friends!!  Jeannine came over today for a to make veggie burgers.  We shared ingredients.  We shared thoughts on future variations.  We chopped.  We seasoned.  We ground.  It was fun!

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I cooked up some brown rice with wild rice mixture.  I seasoned it with garlic and salt while it cooked in the rice cooker.

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I gathered the ingredients, condiments, and seasonings, so it was all laid out.

Jeannine did the same.

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It all gets combined in a big container.

 

It then gets run through a meat grinder to make it the right consistency to make into burgers and meatballs.  I taste some of the rice to make sure it’s seasoned well enough.  If it tastes good raw, it will taste amazing cooked!

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Amazing how much it looks like meat, right?

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I put this in the fridge until tomorrow, when I make the burgers and meatballs.  I use an ice cream scoop for uniformity of size.  It keeps up to a week with no problem.

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As usual, I did a double batch.  This makes 8 burgers and approximately 16-18 meatballs.

6 c. oatmeal

3-4 c. cooked rice

1 large can black beans, drained and rinsed.

1 c. matchstick carrots

1 c. cubed cooked beets

1/2 c. riced cauliflower

2 Tbsp. balsamic glaze

2 Tbsp. balsamic vinaigrette dressing

1 Tbsp. spicy mustard

1 Tbsp. coriander lime seasoning

1 Tbsp. sriracha

Combine all ingredients.  Taste the mixture to see if the seasoning is sufficient (I tend to underseason).

Run through the meat grinder, and refrigerate for at least 1 hour.

Form into burgers or meatballs at least 8 hours before use.

I store them in the fridge on a baking sheet sprayed with coconut oil, covered with plastic wrap until use.

Bake at 400F for 15-25 minutes.  I brush the tops with oil to make them get a little more golden.

I bake the meatballs ahead too, at the same time I’m cooking the burgers, and then the night we are having them, re-bake them in a sauce.

 

 

 

 

I bought some fresh Mahi Mahi yesterday and brought it home and marinated it in Gourmet Warehouse Key Lime marinade, to which I added some lime zest and balsamic glaze.  I only used about half the bottle.  The other half is marinating some boneless chicken breasts for another night.  The sauteed Swiss chard, carrot, with Cannelini and Zatarain’s Cilantro Lime Rice mixed with brown and wild rice were the perfect accompaniments.

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Put the fish in the marinade as soon as you bring it home.  Start the rice about 40 minutes before you want to eat.

For the rice:

1 box Zatarain’s Cilantro Lime Rice

1 C. brown rice

1/2 C. wild rice mixture

5 C. Water

2 Tbsp. butter

Place ingredients in rice cooker and cook.

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For the fish:

1 – 1 1/2 lb. Mahi Mahi filet, skin removed

1/2 bottle Gourmet Warehouse Key Lime marinade

Drizzle balsamic glaze

Marinade fish at least 30 minutes.    Bake at  350F for 20-25 minutes depending on thickness.  So ideally, this gets put in the oven about 15 minutes in to the rice cooking.

Gourmet Whse Key Lime

As soon as you put the fish in, start your veggies.

For the sauteed veggies:

2 Tbsp. olive oil

1 pouch frozen Swiss Chard (I used Cascadian Farms brand)

1 pouch frozen multicolor carrots (I used Cascadian Farms brand)

1 can low sodium Cannelini beans, drained

Saute frozen carrots over low to medium low heat, till thawed and beginning to cook, about 10 minutes.  Add in chard and cook another 5 minutes  Add in beans and stir.  Heat through about 5 minutes.

 

 

I again made a batch of veggie burgers and veggie meatballs in anticipation of Molly and Lein coming for a visit.  We had the meatballs in General Tso sauce over vegetable fried rice/quinoa.  Adding kimchi and/or banh mi veggies on top gave it a nice crunchy fresh texture.

Gen Tso Meatballs

The veggie burgers and meatballs are quite a bit of work, I’ll admit, but well worth the effort!  This is a double recipe to make two night’s meals of either burgers or meatballs.  I more or less doubled the original recipe I found.  The variations are endless, but basically, I use a grain (rice or rice mixture), oatmeal, beans, beets, celery, carrots, mushrooms, onion, and then a liquid, like the balsamic glaze and vinaigrette last time.  This time, I had some beet chutney on hand, and that served as the liquid.  This is the variation I tried this time.  Remember – this is a big batch – enough for 2 meals.

Something interesting I learned at Chef Jean-Pierre’s cooking school.  He asked “how do you know what size to dice something if the recipe doesn’t specify?”  The answer – it depends on how long your cooking time is.  The longer it will cook, the larger the pieces so they don’t disintegrate.  Which makes perfect sense.  The veggies in this recipe are going through a meat grinder.  I used a medium dice on the onion and celery.

6 cups cooked brown rice/wild rice mixture (I can’t wait to try other grains!)
1 cup packed oatmeal
1 can black beans (I will soon be trying this with Cannilini)
4 tablespoons chopped parsley
1/2 cups diced onions
1 small can cubed beets
1 cup julienned carrots
1/2 cup diced celery
1/2 cup button mushrooms cut in 1/4 -inch slices
1 tablespoon garlic
1 small jar beet chutney  (The original recipe called for sweet soy sauce)
1 tablespoon Dijon mustard

1. Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.
2. Run ingredients through a meat grinder. Refrigerate mixture for 1 hour.
3. Portion into patties or balls, shaping them how you will be baking them on a baking sheet lined with foil and brushed with olive oil in the fridge and refrigerate at least overnight. I used my standard ice cream scoop.  (I’ve kept them up to 5 days and they were still delicious).  This keeps the burgers from falling apart. (Patties must never get above 40 F or they will fall apart.)  If you don’t have an extra fridge like I do, you might want to put them in a tupperware with waxed paper between layers.

Bake in 400F oven 40 minutes for the burgers, 25 for the meatballs, if you are going to bake them a second time with a sauce, like I do.

I used a bottled sauce (Fusia brand), which was surprisingly low in sodium and  delicious.

After the meatballs are baked, I placed a little of the sauce in the bottom of a 13 x 9 baking dish sprayed with coconut oil, and then topped them with the rest of the sauce.  I then baked them for another 15 minutes

The fried rice was actually rice cooked in a rice cooker that I tossed with some stir fried broccoli slaw.  No egg this time.

 

The Saffron Road sauces are amazing. We love coconut curry which is what we had tonight. We are also really in love with lemongrass basil. I simply marinade boneless chicken breasts or thighs in the sauce. Sometimes I freeze it and sometimes I cook it fresh. Either way the sauces are amazing.

5 boneless skinless chicken breasts

2 pouches Saffron Road Coconut Curry Sauce

6 c. Cooked Brown rice

1 bag veggies

Place Chicken in marinade and bake at 350 for 40 minutes.

Meanwhile cook rice in the rice cooker.

Saute veggies in Olive oil and butter.

These are another variation of the JAlexander’s veggie burger copycat we love.  The veggie burgers are definitely a lot of work and contain a lot of ingredients, but they are so worth it.  I decided to experiment and double the recipe and make veggie meatballs.  To keep them vegetarian, I made a veggie broth based onion “gravy”.  I have a sheet pan of veggie burgers in the fridge we’re going to eat later this week.  It cracks me up that I bought a meat grinder and only have used it to make veggie burgers!

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Remember – this is a double recipe!  It made 8 burgers that are 2 standard ice cream scoop size each and 16 veggie meatballs that are 1 standard ice cream scoop size.

6 C. cooked brown rice

1  C. oatmeal

1 can black beans, rinsed and well drained

3/4 C. diced cooked beets

4 Tbsp. chopped parsley

1 medium sweet onion, diced

2 stalks celery, diced

1 c. carrot matchsticks

1 Tbsp. minced garlic

2 Tbsp. Dijon mustard

3 Tbsp. balsamic glaze

3 Tbsp. balsamic vinaigrette dressing

Combine all ingredients and stir until well blended.

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Feed through meat grinder and refrigerate 1 hour.

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Shape into burgers or meatballs and place on baking sheets lined with foil and sprayed with coconut oil.  Cover with plastic wrap and refrigerate at least overnight.  Important! Do not bring to room temperature before cooking.  Take them straight from the fridge to the oven.

Bake at 400F for 40 minutes.

For the meatballs, I put them in the gravy and baked them 15 more minutes at 425 F.

The meatballs were amazing.  I will be making them much more often, and will cook and then freeze them for future use.

 

 

 

 

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2 lb ground  turkey

1 lb. Sweet Italian sausage

1 egg

2 heaping Tbsp. Sweet pickle relish

1 Tbsp. Minced garlic

1 Tablespoon Dijon mustard

1 Tbsp. Worcestershire sauce

1/4 C. Oatmeal

Combine all ingredients and form into meatballs.

Bake in baking dish sprayed coconut oil. At 375 for 40 minutes.

Refrigerate or freeze.

On the day you are having these, heat until warmed through.  Cover with sauce or gravy of choice and bake at 400 F for 20 minutes.

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