Here's another creation that Daddy cooked up for the kids for breakfast. I couldn't eat it, due to my food restrictions, but it sure smelled good and the kids gobbled it up!
Honey Glazed Apple French Toast
1 large honeycrisp apple, cut in thin slices
3 tsp honey
1/2 tbsp butter
2 eggs
1/2 cup milk
1 tsp cinnamon
6 slices whole-grain bread (or 6-8 slices Gluten Free bread, such as Udi's)
In small skillet, melt butter. Add apple and honey and cook until apple is soft.
In shallow bowl, combine eggs, milk and cinnamon. Beat well.
Heat non-stick skillet. Dredge bread slices in egg mixture. Cook in non-stick skillet until both sides are golden and egg is set.
Top with 1/6 of the apples and serve.
Friday, October 26, 2012
Spicy Red Beans
Spicy Red Beans
1 tsp olive oil
1 can red beans, drained and rinsed
1/2 large red onion, chopped
1 yellow bell pepper, chopped
1/4 tsp cumin
1/2 tsp cilantro
liberal dash cayenne pepper
In medium skillet, heat oil. Add onion and pepper and sautee until onion is tender. Add beans and spices and heat through.
Serves 2
*If you like things more flavorful or spicy, double all spices.
1 tsp olive oil
1 can red beans, drained and rinsed
1/2 large red onion, chopped
1 yellow bell pepper, chopped
1/4 tsp cumin
1/2 tsp cilantro
liberal dash cayenne pepper
In medium skillet, heat oil. Add onion and pepper and sautee until onion is tender. Add beans and spices and heat through.
Serves 2
*If you like things more flavorful or spicy, double all spices.
Tuesday, September 25, 2012
Hunter's Pie
I'm not a big fan of venison - but thanks to a friend, we ended up with a freezer full of it. 10 1-pound tubes of ground deer. So I've been trying to jazz it up a little in the hopes that I won't notice it so much. I've tossed it in spaghetti sauces and lasagnas - just about anywhere I might use ground beef. But I discovered that it worked particularly well in this riff on Shepherd's Pie.
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 tbsp olive oil
dash salt and pepper
1 lb ground venison
1 tsp tarragon
1/2 tsp crushed red pepper
1 small bag frozen peas
1/2 cup red wine
1/2 cup beef broth
6 large russett potatoes, diced
4 oz white cheddar, shredded
liberal dash rosemary
milk and butter as needed
Preheat oven to 400.
In medium pan, heat olive oil and add onion, celery and carrot. Sprinkle in salt and pepper. Cook until soft and onions turn clear (about 5 minutes).
Meanwhile, brown venison with tarragon and crushed red pepper. Drain grease.
Meanwhile, boil potatoes until soft (about 10 minutes). Mash potatoes with cheddar, rosemary, and enough butter and milk to achieve desired consistency.
Mix browned venison with sauteed vegetables. Add frozen peas, red wine and broth. Transfer to 2 quart casserole dish. Top with mashed potatoes, smoothing into peaks and sealing edges.
Bake until potatoes turn golden (about 15 minutes). Let sit 5 minutes before serving.
Hunter's Pie
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 tbsp olive oil
dash salt and pepper
1 lb ground venison
1 tsp tarragon
1/2 tsp crushed red pepper
1 small bag frozen peas
1/2 cup red wine
1/2 cup beef broth
6 large russett potatoes, diced
4 oz white cheddar, shredded
liberal dash rosemary
milk and butter as needed
Preheat oven to 400.
In medium pan, heat olive oil and add onion, celery and carrot. Sprinkle in salt and pepper. Cook until soft and onions turn clear (about 5 minutes).
Meanwhile, brown venison with tarragon and crushed red pepper. Drain grease.
Meanwhile, boil potatoes until soft (about 10 minutes). Mash potatoes with cheddar, rosemary, and enough butter and milk to achieve desired consistency.
Mix browned venison with sauteed vegetables. Add frozen peas, red wine and broth. Transfer to 2 quart casserole dish. Top with mashed potatoes, smoothing into peaks and sealing edges.
Bake until potatoes turn golden (about 15 minutes). Let sit 5 minutes before serving.
Tuesday, March 27, 2012
Pea and Carrot Soup With Pesto Rice
This is my riff on a recent Rachel Ray recipe. I swapped quinoa for the orzo to make it gluten free, and I subbed basil and walnuts for the mint and pine nuts in the pest. Hope you like it as much as we did!
Pea and Carrot Soup With Pesto Rice
1 cup brown rice
1/2 quinoa
6 cups chicken stock
2 cups water
2 Tbsp olive oil
6 carrots, diced
1 small onion, diced
2 cups peas
dash salt and pepper
3/4 cup fresh parsley (or 4 tbsp dry parsley)
1/4 cup fresh basil
1/4 cup walnuts
1/3 cup parmigiano-reggiano cheese
2-3 cloves garlic
2 Tbsp olive oil
In medium pot, combine rice and quinoa. Pour in 2 cups chicken broth and 1 cup water. Bring to a boil, then simmer until cooked - about 25 minutes.
Meanwhile, heat olive oil in stock pot. Sautee carrots and onions until tender. Add peas, salt, pepper and remaining 4 cups broth and 1 cup water. Bring to a boil and then simmer.
Meanwhile, in food processor, combine parsley, basil, walnuts, cheese and garlic. Process, drizzling in oil, until a smooth paste is formed.
To serve, stir pesto into hot rice. Spoon rice into 4 bowls, then top with soup. Or, if you prefer a more uniformed soup, stir pesto rice into the soup (note, soup will look cloudy, but tastes great!)
Pea and Carrot Soup With Pesto Rice
1 cup brown rice
1/2 quinoa
6 cups chicken stock
2 cups water
2 Tbsp olive oil
6 carrots, diced
1 small onion, diced
2 cups peas
dash salt and pepper
3/4 cup fresh parsley (or 4 tbsp dry parsley)
1/4 cup fresh basil
1/4 cup walnuts
1/3 cup parmigiano-reggiano cheese
2-3 cloves garlic
2 Tbsp olive oil
In medium pot, combine rice and quinoa. Pour in 2 cups chicken broth and 1 cup water. Bring to a boil, then simmer until cooked - about 25 minutes.
Meanwhile, heat olive oil in stock pot. Sautee carrots and onions until tender. Add peas, salt, pepper and remaining 4 cups broth and 1 cup water. Bring to a boil and then simmer.
Meanwhile, in food processor, combine parsley, basil, walnuts, cheese and garlic. Process, drizzling in oil, until a smooth paste is formed.
To serve, stir pesto into hot rice. Spoon rice into 4 bowls, then top with soup. Or, if you prefer a more uniformed soup, stir pesto rice into the soup (note, soup will look cloudy, but tastes great!)
Wednesday, February 29, 2012
Tuna Burgers
I recently picked up a package of Udi's gluten free hamburger buns on sale. When I got home, I realized they'd be perfect for making an old favorite that I haven't had in years. Hot, gooey and fairly healthy, these have been a hit in my family since I was a kid.
Tuna Burgers
2 cans tuna packed in water
1/2 cups chopped black olives
5 green onions, sliced thin
2 stalks celery, sliced small
6 slices cheddar (or any cheese you like), diced
1/4 cup mayonaise (or greek yogurt)
dash salt and pepper
6 hamburger buns
In large bowl, mix all ingredients (except buns). Open buns and scoop tuna filling inside. Close buns and wrap in foil. Bake at 350 for 20 minutes or until heated through and cheese is melted.
Tuna Burgers
2 cans tuna packed in water
1/2 cups chopped black olives
5 green onions, sliced thin
2 stalks celery, sliced small
6 slices cheddar (or any cheese you like), diced
1/4 cup mayonaise (or greek yogurt)
dash salt and pepper
6 hamburger buns
In large bowl, mix all ingredients (except buns). Open buns and scoop tuna filling inside. Close buns and wrap in foil. Bake at 350 for 20 minutes or until heated through and cheese is melted.
Monday, February 13, 2012
Veggie Macaroni And Cheese
A quick and easy way to slip some extra veggies into a creamy mac'n'cheese. Our kids ate it up and didn't even notice the cauliflower.
Veggie Macaroni and Cheese
8-10 oz elbow macaroni or small shells
1/2 head cauliflower
3 Tbsp butter
1/4 cup onion, finely diced (optional)
4 Tbsp flour
2 1/2 cups milk
1/2 tsp garlic powder
dash pepper
dash nutmeg
dash ground mustard
dash cayenne
1 1/2 cups cheddar cheese, shredded
1 1/2 cup romano cheese, shredded
1/4 cup cheddar cheese, shredded (reserved)
In large pan, boil macaroni according to package directions until al-dente.
Steam cauliflower until just soft.
In medium saucepan, melt butter. Add onion (if using) and sautee until clear. Stir in flour then slowly whisk in milk. Cook over medium high heat until bubbly and slightly thickened. Stir in garlic powder, pepper, nutmeg, mustard and cayenne.
Stir in cheeses and mix until just melted.
In 2 qt casserole dish, mix macaroni and cauliflower. Pour cheese sauce over macaroni mixture. Top with reserved cheese.
Bake at 375 for 25 minutes or until slightly browned and bubbly.
8-10 oz elbow macaroni or small shells
1/2 head cauliflower
3 Tbsp butter
1/4 cup onion, finely diced (optional)
4 Tbsp flour
2 1/2 cups milk
1/2 tsp garlic powder
dash pepper
dash nutmeg
dash ground mustard
dash cayenne
1 1/2 cups cheddar cheese, shredded
1 1/2 cup romano cheese, shredded
1/4 cup cheddar cheese, shredded (reserved)
In large pan, boil macaroni according to package directions until al-dente.
Steam cauliflower until just soft.
In medium saucepan, melt butter. Add onion (if using) and sautee until clear. Stir in flour then slowly whisk in milk. Cook over medium high heat until bubbly and slightly thickened. Stir in garlic powder, pepper, nutmeg, mustard and cayenne.
Stir in cheeses and mix until just melted.
In 2 qt casserole dish, mix macaroni and cauliflower. Pour cheese sauce over macaroni mixture. Top with reserved cheese.
Bake at 375 for 25 minutes or until slightly browned and bubbly.
Wednesday, February 8, 2012
Salmon in White Wine Butter Sauce
I hate salmon. I hate all fish. But this actually turned out to be really tasty. And my kids gobbled up every bit of their fish. I'd call that a success!
3 large salmon fillets
3 large cloves garlic, grated
1 tsp lemon pepper
1/2 cup white wine
4 tbsp butter
In large baking dish, lay salmon flat.
Top with grated garlic and lemon pepper.
Pour wine over the fish.
Cut butter into thin slices and distribute evenly across pan.
Cover pan with foil.
Bake at 375 degrees for 15 minutes.
Remove foil and turn fish, basting with wine/butter sauce.
Top with more lemon pepper if desired.
Bake an additional 15-20 minutes, until fish is flaky.
Salmon in White Wine Butter Sauce
3 large salmon fillets
3 large cloves garlic, grated
1 tsp lemon pepper
1/2 cup white wine
4 tbsp butter
In large baking dish, lay salmon flat.
Top with grated garlic and lemon pepper.
Pour wine over the fish.
Cut butter into thin slices and distribute evenly across pan.
Cover pan with foil.
Bake at 375 degrees for 15 minutes.
Remove foil and turn fish, basting with wine/butter sauce.
Top with more lemon pepper if desired.
Bake an additional 15-20 minutes, until fish is flaky.
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