Cauliflower Fried Rice

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My husband is now pretty strictly eating Paleo, which is tough for me because I like rice and corn! I have heard about how you can use cauliflower as a sub for rice for a while now but haven’t really bought into the idea, until last night when I made it for the first time. It was sooo good! My oldest daughter was gobbling it up – and she hates cauliflower! She was choosing to eat the “rice” over spaghetti, which is saying something!

I found already ground up cauliflower at our local grocery store, Harris Teeter. You can always use a food processor with the grating attachment. I found the recipe on pinterest, and didn’t have everything she called for, but it was still delicious!

Ingredients:

1 Tablespoon +1 tsp sesame oil

2 eggs

1 small head cauliflower, grated

½ cup frozen mixed vegetables

2 green onions

3 cloves garlic, minced

salt and pepper

3 Tablespoons gluten free soy sauce

Directions:

Combine 1 tsp sesame oil with eggs in a bowl, whisk to combine.

Heat 1 Tablespoon sesame oil in a wok over high heat. Add 4 cups cauliflower, green onions and frozen mixed vegetables. Stir fry until cauliflower is becoming tender.  My wok is old so I had to keep adding more sesame oil so it wouldn’t burn.   Add garlic, season with salt and pepper and continue to stir fry for another minute or so.

Push the mixture to the sides to create a hole in the center then add the eggs and scramble. Toss the mixture to combine, then drizzle in gluten free soy sauce, mix to combine.

Enjoy!

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Pasta E Fagioli

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My family loves this recipe and it is in regular rotation at our house. If my oldest daughter is sick, this is one of the recipes she asks me to make for her. Once, she asked for it 4 nights in a row! I found this recipe on Farm Girl in the Suburbs and made a few changes so it’s not so thick and so it becomes gluten/dairy free.

Ingredients:

1 lb ground beef

1 small onion, diced

1 large carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

2 14.5 oz canned diced tomatoes

1 15 oz can red kidney beans

1 15 oz can great northern beans

1 15 oz can tomato sauce

1 cup beef broth

2 cups tomato juice

1 T white vinegar

1 ½ tsp salt

1 tsp oregano

1 tsp basil

½ tsp pepper

½ tsp thyme

½ pound gluten free elbow pasta

Instructions:

Brown the ground beef in a large stock pot over medium heat. Add the carrot, onion, celery and garlic. Saute for 10 minutes until vegetables are tender. Add remaining ingredients, except pasta and simmer for 1 hour, stirring often.

Cook your gluten free noodles according to the package. With regular wheat noodles, you could toss the cooked noodles right into the pot with the other ingredients. Gluten free noodles would turn to mush the next day for your left overs. I recommend adding the noodles to each individual bowl, as needed.

I like to serve this along with a salad and garlic bread, on gluten free bread of course.  🙂

Enjoy!

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One-Pan Roast Chicken and Potatoes

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This is a family favorite.  The potatoes of this dish are really the star of the show.  They are so flavorful and a nice combination of crunchy and soft.  I cheated a little bit this time and put some more potatoes on the top layer.  I also like to add brussel sprouts to this dish so you are getting protein, starch and veggie in one dish, all cooking at one time!  Pop it into the oven, and forget about it!  😉

Feel free to play around with the seasonings for the chicken.  I do it differently every time based on what I have on hand.

Ingredients:

3 T olive oil

2 tsp fresh thyme (or 1 tsp dried)

1 1/2 tsp smoked paprika

1 1/2 tsp grated lemon zest

salt and pepper

1 whole chicken, giblets discarded

3 potatoes, peeled, and sliced into 1 inch thick rounds

Bag of brussel sprouts, bottoms trimmed, halved (if you want)

Instructions:

Preheat oven to 400 degrees.  Combine 2 tablespoons oil, thyme, paprika, lemon zest, 1 tsp salt and 1/2 tsp pepper in a bowl.  Rinse chicken, and pat dry with paper towels.  Carefully separate the skin from the breast.  Rub oil mixture all over the chicken and underneath the skin.  Now, it says to tie legs together with kitchen twin and tuck wingtips behind the back.  I never do this.  My friend who told me about this recipe teases me that my chicken doesn’t look pretty when it cooks because I don’t tie the legs back.  So if you want a pretty chicken while cooking, tie the legs.  🙂

Toss potatoes with 1 Tablespoon oil, 1 1/2 tsp salt and 1/2 tsp pepper.  Arrange potatoes flat side down, in a single layer in an oven safe skillet.  I use my cast iron skillet.  Place skillet over medium heat and cook potatoes, without moving them, until brown on the bottom, 7-9 minutes.  Don’t flip!

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Sometimes I take my brussel sprouts and boil them for 5 minutes to help them soften.  Then toss in about 1 Tablespoon olive oil, 1tsp salt and 1/2 tsp pepper – or to your tastes.

Once your potatoes are brown on the bottom, remove from heat.  Place chicken on top of the potatoes and sprinkle brussel sprouts around the edges of the chicken.

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Put the skillet in the oven and cook for 1 hour to 1 1/4 hours.  My chicken is typically done around 1 hour but check yours with a meat thermometer.  The chicken breast should read 165 and the legs 175 degrees.  Remove chicken from skillet and allow to rest tented in aluminum foil for 10 minutes.  If your potatoes need more cooking you can place back into oven.  Mine are usually done by now, so I turn the oven off but place skillet back into the oven to keep them warm.

Carve the chicken and serve with potatoes and brussel sprouts.

Enjoy!

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BLT Macaroni Salad

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We decided to have a fun Fall cook out this week at our house. We cooked hot dogs and sausages over the fire pit and ate dinner around the fire.  I don’t typically make a lot of salads with a mayo base because my children won’t often eat it. But I had a hankering for a macaroni salad and set out to search for recipe that had a different kind of twist to the classic recipe. I stumbled across She Wears Many Hats BLT Macaroni salad recipe and had everything to make this already at home. Score!  Her version is not dairy/gluten free but easily adaptable.

I halved her recipe because I thought my children wouldn’t eat this. My oldest daughter says, I want to try some of that yummy looking salad. She loved it and had two huge helpings!!

Here’s my adapted version to serve 4-6:

Ingredients:

8 ounces gluten free macaroni noodles, cooked

1/3 cup mayonnaise (plus 3-4 Tablespoons)

1.5 T rice vinegar

½ tsp garlic powder

½ tsp salt

¾ tsp pepper

4 pieces of bacon, crumbled

½ cup chopped tomato, I used cherry tomatoes quartered

½ cup chopped baby spinach

3-4 Tablespoons coconut milk

Instructions:

Cook macaroni, drain and set aside.

Mix together the remaining ingredients, except the 3 Tablespoons of mayo and coconut milk, while the macaroni is cooking. Toss with the macaroni. I added a tablespoon of coconut milk and mayo at first then put in the refrigerator until we were ready to eat. When I pulled the salad out of the refrigerator, it needed another tablespoon of each before serving. So add a little extra mayo and coconut milk until you get the consistency you like.

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Enjoy!

Pot Roast

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This ain’t your mama’s pot roast.  Seriously.  If you make this, I swear you’ll never make another pot roast again.  This pot roast is by far one of my favorite meals.  A good friend of ours made this one night when we were at their house for dinner.  I had never had pot roast served over mashed potatoes before, always had it with the potatoes cooked in with everything else.  This here, is a game changer.  I can’t even begin to tell you how delicious this meal is.  And the best part, naturally gluten free!

Ingredients:

1.5 lbs. beef cubes
1 medium onion, chopped
4 carrots, peeled and cut into 1-inch pieces
1 rib celery, cut into 1 inch pieces
12 oz can whole tomatoes, undrained
10.5 oz can beef broth (make sure to read ingredients to ensure gluten free)
1 tbsp. worcestershire sauce
1 tbsp parsley flakes
1 bay leaf
2.5 tsp salt
1/4 tsp pepper
2 tbsp. quick-cooking tapioca

Instructions:

Toss all ingredients into slow cooker, mix well. Cook on low for 8-9 hours or on high for 4-5. Pull meat out of the slow cooker and shred with two forks. Add back to the slow cooker and put on warm until you are ready to serve.

Serve over mashed potatoes. I make my mashed potatoes with coconut milk, vegan butter, salt and garlic powder, all to taste. A nice crusty gluten free garlic bread is nice with this meal, but not needed.

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Enjoy!

 

Pumpkin Chili

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Once we get close to Fall, it seems all the food in the stores start showing up as pumpkin this and pumpkin that.  I am going to jump on that bandwagon too, but I want REAL pumpkin in the food I’m eating.  Not just flavored to taste like pumpkin.  Pumpkin is really healthy for you.  It’s loaded with fiber, vitamin C and beta carotene, which converts to vitamin A in our bodies.  If you are using a canned pumpkin, just make sure to not grab the canned pumpkin pie filling as that has a ton of added sugar.

My friend Maureen told me about this recipe from Wellness Mama and it has become a family favorite.  It is such a yummy recipe.  I doubled the recipe this time otherwise my family of 4 eats it all in one night with nothing leftover.  My oldest daughter has requested this in her lunch at school for the past two days.  She loves it and it keeps her fuller longer, plus I know it’s packed full of veggies and nutrients her body needs!

Ingredients: (doubled version)
2 pounds ground beef (we use grass fed)
4 onions (I felt like this was too many onions.  Husband and daughter thought it was fine but if you’re not a big onion fan keep it to 2)
2 cans diced tomatoes (16oz each)
2 cans tomato sauce (15 oz each)
2 cans pureed pumpkin (15 oz each)
2 cups beef broth (read labels for gluten if you want this to be gluten free)
2 tbsp chili powder
4 tsp garlic powder
2 tsp salt
2 tsp black pepper
1 tsp cinnamon
1 avocado (garnish)
cheese and sour cream (garnish and use vegan to keep dairy free)

Directions:
Brown the beef in a large pot.  While beef is browning dice your onions.  Add onions to the pot and cook until soft.  Add the pumpkin, diced tomatoes, tomato sauce, stock and spices.  Stir to combine.  Simmer for 10-15 minutes or until heated through.  I usually keep on low for 30 minutes to really give the flavors some time to meld together.  Served topped with shredded cheese, sour cream and diced avocados.

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Enjoy!

 

Asian Grilled Salmon

 

I had this salmon at a friends house last summer.  It is now my favorite way to make salmon at home.  The recipe is from Ina Garten on Food Network.  It’s super easy but very flavorful.  I could never figure out why I couldn’t get salmon at home to taste as good as salmon in restaurants.  Well, this recipe taught me that I’ve been over cooking salmon.  Way over cooking it!  🙂

Ingredients:
3 pounds salmon, skin on, cut into 4 pieces
2 Tablespoons Dijon mustard
3 Tablespoons soy sauce (use gluten free soy sauce or coconut aminos as a soy substitute)
6 Tablespoons olive oil
1/2 tsp minced garlic

Directions:
Light grill.  Brush grilling rack with olive oil to prevent salmon from sticking.

Whisk together mustard, soy sauce, oil and garlic.  Drizzle half of the marinade on the salmon and allow it to sit for 10 minutes.

Now, as reading the original directions, they state to put the salmon skin side down on the grill.  I’ve always put it flesh side down to get the nice grill marks and never had problems doing it that way.   So that is the way I will write to do it in recipe. Feel free to do it as you wish!  🙂

Place salmon flesh side down.  Grill for 4-5 minutes.  Turn carefully, not flip and grill for another 4-5 minutes.  The salmon will be slightly raw in the center.  Spoon reserved marinade over the top of salmon.  Allow to sit for 10 minutes, it will keep cooking as it sits.  Serve with rice and a salad.

Enjoy!