Here is then general idea of what I did. Unfortunately I did not measure anything.
About 4 cups of cherry, grape or Sunburst tomatoes
2 tablespoons of olive oil
2 teaspoons of fresh minced garlic
salt and pepper
organic oregano
organic thyme
organic marjoram
organic summer savoy
Heat olive oil in saute pan. Add tomatoes to pan. Keep heating on high which will allow the tomatoes to blister and pop. Using a potato masher, mash the tomatoes once they have plumbed up and some have begun to pop. Add the minced garlic. Stir in the herbs to taste. Using a emulsifier blender, blend until smooth. Serve warm.
When I made this, I froze the tomatoes once they were cooked as we were leaving out of town. Today I reheated the tomatoes and then blended the soup to make it creamy.
Monday, September 19, 2016
Monday, July 4, 2016
Corn, Watermelon Feta Cheese Salad
- 3 ears sweet corn, husks and silks removed
- 4 cups watermelon, seeded and diced
- 1/4 cup feta, crumbled - use goat or sheep's milk
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons spearmint or mint, finely chopped
- black pepper, to taste
- salt, to taste
Cook corn in hot boiling salted water for 5 minutes. Remove and allow to cool. Chop watermelon, crumble feta and chop mint while corn cools. Cut corn from cob. Discard cobs. Toss corn, watermelon, and crumbled feta in a large salad bowl. Whisk together rice wine vinegar, olive oil, chopped mint in a small bowl. Salt and pepper to taste. Toss salad with dressing until thoroughly dressed. Cover and chill for about one hour until ready to eat.
Monday, January 11, 2016
Yummy Chili
4 tsp olive oil
4 cloves garlic, minced
2 peppers, diced
1 celery stalk, chopped finely
1 c chopped, sweet onions
1 1/2 pound ground meat (beef, chicken or turkey)
1 T all purpose flour * GF Note below
4 T tomato paste or catsup (if using, catsup omit brown sugar)
1T chili powder
1 1/2 t cumin
2 tsp brown sugar (see note above)
1 t oregano
1/2 t cinnamon
3 - 4 c. broth, depending on how "soupy" prefer (beef or chicken)
1 can of drained, rinsed white cannellini beans
Heat oil in Dutch oven. Add garlic, peppers, celery and onions. Saute until soft. About 5 minutes. Add meat and saute until "just" done. Sprinkle with flour. Stir to coat meat. Add remaining ingredients and cook at least 30 minutes until done.
Note: any kind of pepper will work in this chili. I have used poblano and bell peppers as well as any combination of them.
GF note: If making this gluten free, used some potato starch instead of all purpose flour. Cook for 2 minutes until meat is a little brown.
4 cloves garlic, minced
2 peppers, diced
1 celery stalk, chopped finely
1 c chopped, sweet onions
1 1/2 pound ground meat (beef, chicken or turkey)
1 T all purpose flour * GF Note below
4 T tomato paste or catsup (if using, catsup omit brown sugar)
1T chili powder
1 1/2 t cumin
2 tsp brown sugar (see note above)
1 t oregano
1/2 t cinnamon
3 - 4 c. broth, depending on how "soupy" prefer (beef or chicken)
1 can of drained, rinsed white cannellini beans
Heat oil in Dutch oven. Add garlic, peppers, celery and onions. Saute until soft. About 5 minutes. Add meat and saute until "just" done. Sprinkle with flour. Stir to coat meat. Add remaining ingredients and cook at least 30 minutes until done.
Note: any kind of pepper will work in this chili. I have used poblano and bell peppers as well as any combination of them.
GF note: If making this gluten free, used some potato starch instead of all purpose flour. Cook for 2 minutes until meat is a little brown.
Friday, October 2, 2015
Stuffed Peppers
heat oven to 450 degrees
Cut 6 bell pepper in half. Clean out the insides leaving the stem on the pepper. Use olive oil and lightly oil the peppers. Sprinkle with a little salt. Place cut side down in a 13 x 9 pan. Roast for 20 minutes until tender.
Filling:
1 medium onion, finely chopped
1 poblano pepper, finely chopped
1 cup of finely chopped carrots
1 cup finely chopped Cremini mushrooms
Sautee the above ingredients in about a hot cast iron skillet. Once the vegetables begin to soften and sweat
Add:
3 tablespoons of olive oil
Continue to saute
Add:
5 small cloves of garlic, minced
Cook until the garlic begins to let out its oil.
Add:
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
Cook until the mixture is all combined.
Add:
Tomato basil spaghetti sauce just until the mixture comes together.
Salt and pepper to taste.
Reduce oven heat to 350 degrees.
Spoon filling into the pepper halves. Place in the 13 x 9 pan used for roasting the bell peppers. Top peppers with some grated Monterrey Jack cheese and some grated Pecorino Romano cheese. Bake until heated thoroughly which was about 15 to 20 minutes.
Cut 6 bell pepper in half. Clean out the insides leaving the stem on the pepper. Use olive oil and lightly oil the peppers. Sprinkle with a little salt. Place cut side down in a 13 x 9 pan. Roast for 20 minutes until tender.
Filling:
1 medium onion, finely chopped
1 poblano pepper, finely chopped
1 cup of finely chopped carrots
1 cup finely chopped Cremini mushrooms
Sautee the above ingredients in about a hot cast iron skillet. Once the vegetables begin to soften and sweat
Add:
3 tablespoons of olive oil
Continue to saute
Add:
5 small cloves of garlic, minced
Cook until the garlic begins to let out its oil.
Add:
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
Cook until the mixture is all combined.
Add:
Tomato basil spaghetti sauce just until the mixture comes together.
Salt and pepper to taste.
Reduce oven heat to 350 degrees.
Spoon filling into the pepper halves. Place in the 13 x 9 pan used for roasting the bell peppers. Top peppers with some grated Monterrey Jack cheese and some grated Pecorino Romano cheese. Bake until heated thoroughly which was about 15 to 20 minutes.
Tuesday, September 15, 2015
Monique's Gluten Free Pie Crust
A dear, sweet friend sent me this recipe for a gluten free pie crust. It is also soy free, egg free and nut free. If you substitute out the butter, this pie crust can also be dairy free!
2 cups gluten free all purpose flour
2 T sugar
1 tsp salt
Process the above ingredients in a food processor.
Add 11/4 cups cold, unsalted butter (or non-dairy replacement)
Process for 15 seconds!
Add 1 more cup of gluten free all purpose flour
Process until combined.
Dump into a mixing bowl.
Add:
1/4 c ice cold vodka
1/4 c ice cold water although you may not need it all depending on the absorbency of the flour
Divide dough in half. Roll into balls and wrap in plastic wrap. Chill for at least 45 minutes. Roll out between two sheets of wax paper. Add pie filling and bake as normal.
2 cups gluten free all purpose flour
2 T sugar
1 tsp salt
Process the above ingredients in a food processor.
Add 11/4 cups cold, unsalted butter (or non-dairy replacement)
Process for 15 seconds!
Add 1 more cup of gluten free all purpose flour
Process until combined.
Dump into a mixing bowl.
Add:
1/4 c ice cold vodka
1/4 c ice cold water although you may not need it all depending on the absorbency of the flour
Divide dough in half. Roll into balls and wrap in plastic wrap. Chill for at least 45 minutes. Roll out between two sheets of wax paper. Add pie filling and bake as normal.
Friday, July 17, 2015
Strawberry Banana Smoothie - 2
One individual in my family is completely dairy free (cow dairy) but loves to have a nice cold frozen dessert. This is super easy to make.
1 1/4 cup rice milk
1/2 cup plus 2 tablespoons goat yogurt
1 medium banana, frozen and chopped
2 1/4 cup frozen strawberries chopped
1-2 tablespoons coconut nectar
Layer into the blender in order given. Process until smooth. This will make 2 16 ounce glasses of smoothie. Eat one and freeze the other. Following day, remove from freezer for about 20 minutes. Can place in a food processor to create smoothie texture again.
1 1/4 cup rice milk
1/2 cup plus 2 tablespoons goat yogurt
1 medium banana, frozen and chopped
2 1/4 cup frozen strawberries chopped
1-2 tablespoons coconut nectar
Layer into the blender in order given. Process until smooth. This will make 2 16 ounce glasses of smoothie. Eat one and freeze the other. Following day, remove from freezer for about 20 minutes. Can place in a food processor to create smoothie texture again.
Thursday, July 16, 2015
Triple Berry Crunch
Making some lifestyle changes and this is my first attempt at an allergy free dessert. This dessert received a total of 2 thumbs up from everyone in the family. Definitely a dessert that I would be willing to serve to company or take to a potluck. Super yummy!
3-4 cups of berries; blueberries, marionberries, blackberries and strawberries
1 tablespoon gluten free flour
Toss together.
Layer in the bottom of a quiche baking dish.
1 cup gluten free flour
3/4 c brown sugar
1/4 to 1/3 cup dairy free, soy free butter
Using a pastry cutter, mix the above three ingredients until the mixture resembles a fine sandy mixture. Spoon over the top of the berries.
Bake at 350 for around 30 minutes.
I used Namaste Gluten Free Flour that I picked up from Costco. For the butter I used Earth Balance Soy Free "Butter".
My family has requested that next time I increase the crust so there is more "crunch." I might also add some almond flour since we are not nut free (for the time being). Next time I will also be making the crust from a gluten free pancake and waffle mix.
3-4 cups of berries; blueberries, marionberries, blackberries and strawberries
1 tablespoon gluten free flour
Toss together.
Layer in the bottom of a quiche baking dish.
1 cup gluten free flour
3/4 c brown sugar
1/4 to 1/3 cup dairy free, soy free butter
Using a pastry cutter, mix the above three ingredients until the mixture resembles a fine sandy mixture. Spoon over the top of the berries.
Bake at 350 for around 30 minutes.
I used Namaste Gluten Free Flour that I picked up from Costco. For the butter I used Earth Balance Soy Free "Butter".
My family has requested that next time I increase the crust so there is more "crunch." I might also add some almond flour since we are not nut free (for the time being). Next time I will also be making the crust from a gluten free pancake and waffle mix.
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