Prosciutto Wrapped Cobia with Winter Vegetables (from Ina Garten – The Barefoot Contessa)

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.

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!

 

 

Sweet Potatoes with Zucchini, Mushrooms and Onions

1 large sweet potato, cubed

1/2 sweet onion, chopped

1 large zucchini, cubed

8 oz. sliced portobello mushrooms

2 Tbsp. olive oil

2 Tbsp. butter

1 Tbsp. seasoned salt

1 tsp. pepper mix

Melt butter and heat with oil over medium high heat.

Layer sweet potatoes mixed with onion first and then mushrooms.

Season with salt and pepper.

Cover and cook for 10 to 15 minutes.

Add zucchini.  Lower heat and add a little water.  Recover and cook an additional 10 to 15 minutes.

Yum!!

I made chicken (Fresh Market Tuesday sale) using some dressing I got on sale.

I poured the dressing over the chicken and baked it for 40 minutes.  It was divine!  The combination of the veggies and the chicken was perfect.

Oven Roasted Cubed Sweet Potatoes (Adapted from a Tyler Florence Recipe)

2 large sweet potatoes, cut into cubes

2-3 Tbsp. oil (just not olive oil – I used coconut oil)

2 Tbsp. dark agave (or brown sugar)

2 tsp. salt (I used mango marsala salt) – loving flavored salts right now!

1 tsp. steak seasoning

Toss cubed potatoes with oil and remaining ingredients.

Spread in an even single layer on a cookie sheet lined with foil and sprayed with coconut oil spray.

Bake at 325 for 15-20 minutes.

Increase heat to 375 for 15-20 more minutes, until tender.

We really enjoyed this preparation.  A little more salt next time!!!

Sweet Potato Salad (from twopeasandtheirpod.com)

We had a nice Easter gathering.  I cooked a spiral sliced ham, a green bean casserole, a chop salad with garbanzo beans, and a new side dish – a sweet potato salad.

7 medium sweet potatoes, baked and peeled

1 avocado, cubed

1 can black beans, drained and rinsed

1 red pepper, diced

1/3 c. dressing of choice (I used raspberry vinaigrette)

Combine and refrigerate at least two hours before serving.

Gluten Free Fall Casserole

Sorry I missed a few days again! I visited my Aunt Fran and Uncle Bob in Manhattan

and took the train to Poughkeepsie to see the Culinary Institute of America.

Molly (the baker) wants to go there, if we can figure out the financial end!!

While at Fran and Bob’s, Fran decided to challenge me a la ‘Chopped’ to make a dinner using ingredients she had on hand. It was a cinch, since she keeps the most amazing, healthy stuff on hand.

The tomatoes and some of the mushrooms and onions were for the chicken.

My Fall Casserole was such a hit, I’m making it for Thanksgiving this year!

3 sweet potatoes
1 parsnip
1 package baby spinach leaves

chopped mushrooms and onions (approximately 1/2 c. total)
4 Tbsp. butter
4 Tbsp. gluten free flour
1 1/2 c. veggie water/milk mix

4 oz. neufchatel cheese
4 oz. muenster cheese

Cube sweet potatoes and dice parsnips.   Cook potatoes, parsnips, onions and mushrooms in salted water until tender.  I steamed my spinach over top of it to save time.  (If you are not pressed for time, you can always carmelize the onions and mushrooms in a separate pan and spread on top of the potatoes and parsnips).

Drain, reserving liquid for  use in sauce.

Butter casserole dish and place cooked veggies in it.  In the same pan (to save dishes) melt butter and add flour.  Cook a few minutes, being careful not to burn.  Pour in veggie water/milk mix.  I used equal parts.  Stir regularly until sauce thickens.  Stir in neufchatel cheese until melted.  Add in spinach.

Pour sauce over veggies and top with muenster cheese pieces.

Bake 350 F for 30 minutes.

I served it with chicken (the recipe will be posted a little later – tonight or tomorrow)