Thursday, July 9, 2009


Update on last post: USE GLUTEN FREE LABELED PASTA - ALWAYS! I forgot to mention it specifically. Tinkyada has great tasting pasta!

Saturday, June 20, 2009

Roasted Veggie Pasta with Smoked Salmon

Yes, it's been a long time. I doubt this will be a real return to regular posts, but this one deserves the effort. Especially with summer zucchini and squash; my new favorite veggies!
This is my recipe highly adapted from a base recipe I found in a Taste of Home mag. I think I've messed with it enough to call it mine. It is DELISH!

Preheat oven to 450*F.
In a large bowl, combine:
2 small zucchini, halved lengthwise and cut into slices according to your taste (thicker keeps it crunchier)
1 onion, cut into wedges
1 medium yellow summer squash, cut like the zucchini
1 large sweet yellow pepper, cut into slices according to taste
1/2 cup or so of baby carrots, halved lengthwise
2 Tbsp. olive oil
1 minced garlic clove

Transfer veggies into a 13"x9" pan and bake for 20-25 minutes or until crisp-tender.

While veggies are cooking, prepare 2 cups of fusilli pasta (or whatever kind you like, gluten free, of course). Add drained pasta to:
1 cup mozzarella cheese
3/4 cup heavy whipping cream
1/2 cup canned diced tomatoes in sauce
1/2 cup shredded Parmesan cheese
1 minced garlic clove
2 cups shredded smoked salmon (if you are lacking this, tuna or just skipping the meat makes a tasty vegetarian dish)
salt and pepper to taste

When veggies and pasta mix are complete, stir all together in the baking dish, top with extra Parmesan cheese, and bake for additional 20-25 minutes or until bubbly. Let cool and enjoy!

Tuesday, December 30, 2008

Chili Blanco

This is my Mother-in-law, Linda's recipe. I love making it as it is so easy and uses up any leftover turkey splendidly! This picture is a bit misleading as I had to use a little bit of yellow corn making it a bit more colorful than it is supposed to be. Though it doesn't have much color, it has more flavor to make up for it!

Ingredients & Directions!
3/4# chicken (or turkey), cooked in 1 Tablespoon of oil if needed.
juice of 1 lime or 2 tsp lime juice
1 1/2 cup water or chicken broth (gluten free, of course!)
1 tsp cornstarch
2 tsp chicken bullion (optional, and I skip since I use the broth)
5 oz. can Herzog Salsa Verde
Reduce Heat and Add:
1 can white Shoepeg corn, drained
1 can white or pinto beans, drained
1/2 tsp cumin
1/2 tsp garlic
1/8 tsp pepper

Heat through and enjoy!
I also sometimes just add the juice in the corn and beans. I've also been known not to measure but to just throw it all in there based on what I've got and it always turns out fabulous!

Turtle Cheesecake

Yes, it sounds daunting, but it really is simple. It takes a little while to make, but it is well worth the effort, just ask my husband! Though I'd like to take credit for such a decadent dessert, I just found this on the Nestle Toll House advertisement in my Taste of Home Magazine. I'll reprint it exactly with the only exception being the Gluten Free exchange of cookies for graham cracker crumbs, and I won't include the advertisement in the chocolate chip listings!

Preparation: 40 min., Cooking: 1h 10 min.
Cooling Time: 3 hrs refrigerating, Makes 14 servings (or less depending on how you slice it!)

1 3/4 cups crushed GF cookie (I've used Pamela's brand Espresso Chocolate Chip or Pecan Shortbread cookies and it was tasty both times)
1/3 cut butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 Tbsp lime juice
1 Tbsp vanilla extract
1 1/2 cups (9 oz) Semi-Sweet Chocolate Chips
2 Tbsp Chocolate Syrup
2 Tbsp Caramel Syrup (Smuckers has safe, natural brands of syrups)
1/2 cup coarsely chopped pecans
1/4 cup mini morsels (I've used any extra fun chips to top)

Preheat oven to 300*F. Grease 9-inch springform pan.
Crust: Combine crumbs and butter in medium bowl. Press into bottom and 1 inch up side of pan.
Filling: Beat cream cheese and milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-save bowl on HIGH (100%) power for 1 minute (I just used my melt function on my microwave and it worked great!); STIR. If needed, heat additional 10-15 second intervals, stirring just until morsels are melted. Stir in 2 cups of batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. BAKE 70-75 minutes or until edge is set and center moves slightly. (I also include a pie pan with water in it to help keep it from cracking too badly) Cool in pan on wire rack for 10 minutes; run knife around edge and let cool completely. Drizzle syrups on top. Sprinkle with nuts and mini morsels. Refrigerate several hours (or overnight). Remove side of pan.

It's yummy and I've made it twice in the last month! I think my husband likes it. Enjoy!

Friday, December 12, 2008

Potato Crust Meat Loaf (TOH)

This is another Taste Of Home recipe from Wendy Hoskin. It's a great spiced Meat Loaf that is juicy and flavorful. I only adjusted it to be Gluten Free by making the crumbs with GF bread or by using Oatmeal (my personal preference). Oh, and of course, make sure the broth is Gluten Free which is easy!

1 med. onion, finely chopped
1 garlic clove, minced
2 tsp olive oil
4.5 tsp curry powder
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp pepper
3/4 cup vegetable broth
2 green onions, thinly sliced
1.5 tsp minced fresh thyme (or less than half ground thyme, give or take!)
2 eggs
3/4 cup soft bread crumbs (or oatmeal)
2 lbs ground meat
1.5 lbs potatoes, peeled and cubed (recipe called for red potatoes, but I just used bakers)
1 tsp salt
1/4 cup vegetable broth
2 Tbs olive oil
1/4 tsp pepper

In a small skillet, saute onion and garlic in oil until tender. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature.
Whisk in eggs; stir in crumbs and crumble meat into mixture and mix well. Shape into a loaf and place in an ungreased 13x9x2 in. baking dish. Bake, uncovered, at 350* for 30 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until tender; drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved potato water.
Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a meat thermometer reads 160* and meat is no longer pink.

Yields 8

Note: I piped the potatoes onto the meat, but I don't think it's really necessary! Even for the decoration, I would put a layer on it first then pipe it on just for prettys!

Thursday, November 13, 2008

Stir Fry

Stir fry made easy! I slice up a pound or so of meat (I use moose, but beef or even chicken would work!) and cook it til it's brown in a bit of olive oil. I usually remove the meat to cook the vegetables that I want to use until they are crisp-tender.
I then cheat and use this stir fry seasoning! I basically just follow instructions on the back and put the combination over rice and LaChoy soy sauce if needed. It's pretty quick and easy! Veggies all depend on what's in season or on sale!

Fried Rice

This is my simple go-to when I need to fix something quick! It's easy to make and can utilize whatever veggies I have on hand.

I make 4 servings of rice, either regular white or brown, or if I'm in a real hurry, I will use the minute rice!
While the rice is cooking, I sautee the vegetables (I like a bunch - broccoli, carrots, snow peas, celery, etc.) in a tablespoon of olive oil. When it's crisp tender, I add 2 cans of tiny shrimp or any other leftover meat like a pork chop or chicken. When it's warmed through, I add the rice and put on the LaChoy soy sauce. Other major brands have wheat as the second ingredient. When it's heated through, I push all the rice on to the sides where I crack and egg or two in the middle to scramble. I cook the egg completely before I mix it with the rice. If the soy sauce is too strong, I sometimes will sprinkle sugar on top to taste. I apologize for no real amounts on the vegetables, but I don't really measure!
I've tried using fish oil to taste, but with soy sauce I don't need extra sodium! It does work if you are low on soy sauce. It doesn't take much, though.