Archive | December, 2012

Soup: Kale, Sausage, and Vegetable

30 Dec

Last night I had the urge to try to make kale into an interesting dinner. My small group later made a kale and sausage soup a few times but I couldn’t remember the recipe so I made it up 🙂 Some family and I had it for lunch today and they all loved it almost more than I love it!

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Ingredients:

Olive Oil

1 small sweet potato, diced

1 package Hormel Naturals Smoked Turkey Sausage, sliced

1 sweet onion, diced

1 green bell pepper, diced

2 cups chopped mushrooms

1 can Great Northern Beans

1 can vegetable broth

3-4 cups water

3-4 leaves of kale (strip kale off its stem and teat into bite-sized pieces)

 

Recipe:

  1. Bring a pan with ~1 TB olive oil to medium heat
  2. Cook sweet potatoes all the way through
  3. Add sausage, onion, bell pepper and cook through.
  4. Add mushrooms, beans, vegetable broth, and water. (Enough water to make it as soup-y you would prefer.)
  5. Bring soup to a boil and then turn down to low and cover.
  6. About 10 minutes before serving, add the kale.
  7. Add spices to taste. I used salt, pepper, paprika, garlic, cayenne pepper, cumin, garam masala, and some Worcestershire sauce…it was pretty tasty. 🙂 You can change the spices to change the flavors of the soup, though.
  8. Simmer as long as you’d like!

 

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Entree: TJ Rice Wrap Pizza

28 Dec

Sometimes it’s hard being around glutenous pizza, but it never seems to be worth eating because of my personal health consequences :/

I was at Trader Joe’s one day and a worker suggested that I use their rice wraps to make pizza…it’s not the best, but it works and tastes similar to a very thin crust real pizza! Healthy, versatile, way easy, and easy to improvise time and time again.

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Start with a frozen wrap and build up from there 🙂

  1. Preheat oven to 350 degrees.
  2. Bake just the frozen wrap for about 7 minutes.
  3. Add all your toppings!

With this pizza, I seasoned tofu (that had been dried with a paper towel) with thyme, basil, oregano, and garlic and cooked it with the onions. Just make sure you bake it enough to make everything cooked to your taste. The longer you bake, the crispier the crust. Yum!

Entree: Simple Thai Stir Fry

27 Dec

The holidays are coming to a close, which means my g&d free diet is in full effect once again. Bittersweet, but I am excited to try new recipes! I bought thai chili sauce from Costco recently and made up this pretty tasty stir fry tonight!

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I didn’t use broccoli, yellow onion, or baby carrots as I originally planned.

The Mix:

1 TB coconut oil

~6 oz. extra firm tofu

1 yam, diced

1 zucchini, diced

1 granny smith apple, thinly sliced

1 handful of mushrooms

1 green bell pepper, diced

1 stalk of green onion, sliced

Spices: salt, pepper, cumin, ginger, cayenne pepper, ground coriander, and curry powder.

Recipe:

  1. Add coconut oil to pan on medium heat and cook the diced yam for about 10 minutes, stirring occasionally.
  2. prepare tofu by dicing and then patting down on a paper towel until dry. This will take a few minutes and a few paper towels. This will make the tofu cook nicely and not fall apart in the stir fry. [Thanks Jenny!]
  3. Add all the other vegetables and the sliced apple to the yam and keep stirring occasionally. Add salt and pepper to the mixture.
  4. Heat a different saucepan to medium and add coconut oil. Stir in the tofu and season with the spices generously [to your own discretion :)]. The tofu will take awhile to cook. It is cooked enough when it develops a nice “crust” to your own liking. Less time will be needed if it is patted very dry.
  5. Stir the tofu into the vegetable pan.
  6. When the vegetables are cooked the way you like, add a fair amount of the thai chili sauce (or whatever sauce you would like). Keep in mind that it is best to add a little at first because too much sauce can ruin the dish.
  7. Once mixed well, it is ready to serve with rice/quinoa/whatever you’d like!
  8. Yum 🙂

Dessert: Scrumptious Pumpkin Bread

9 Dec

This is actually a variation of a recipe by Bobby Flay. SUPER good!! And g&d free, of course.

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Ingredients:
4TB smart balance light spread, softened
1 3/4 c Bob’s Red Mill All-Purpose baking flour
1/2 ts fine salt
1 ts baking soda
1/2 ts baking powder
1 ts ground cinnamon
1/2 ts ground nutmeg
1/4 ts ground allspice
1 1/2 c sugar
1/4 cup vegetable oil
1 c canned pumpkin puree (unsweetened)
2 large eggs

note: this makes one 9 inch loaf plus enough for about two or three cupcakes. The first time I made it, I poured all the batter into the loaf pan and it ended up cooking over the sides.

Recipe:
1. Preheat oven to 350 degrees and butter or spray a 9 inch loaf pan.
2. Mix together the flour, sat, baking soda, baking powder, and spices in a bowl with a fork.
3. Thoroughly whisk together the butter, sugar, and oil for a few minutes.
4. Add the pumpkin to the sugar mixture and mix until incorporated.
5. Add eggs one at a time and mix until blended.
6. Slowly add the flour mixture and 2/3 water to the batter.
7. Once the batter is evenly mixed, pour into the loaf pan, leaving about 1.5 inches of room for the bread to rise. Pour the rest of the batter into a different baking container.
8. Bake until a knife/toothpick comes out clean from the center of the loaf.

SOOO GOOD.
And if you make a lot, you can easily freeze it and use it when you need more. 🙂

Soup: Cabbage & Sweet Potato Vegetable Bean Soup

8 Dec

Some days are just perfect for soup…especially when you want to make something that will satisfy two days of work lunches. I threw this one together because I had leftover cabbage from the salad I made recently, but it actually turned out a lot better than I thought! My boyfriend complimented me two separate times and others were fascinated by the mystery of its appearance.

It’s tasty, easy, and extremely filling 🙂

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^^Pre-boiling^^

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^^post-boiling^^

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Recipe:

1. Boil as much cabbage as you want (I used about 3 cups chopped) in vegetable stock until the cabbage has reduced to whatever standard you desire.
2. Add about 1 teaspoon each of cumin, ground coriander seed, and basil along with salt and pepper to taste.
3. Add (one can each) great northern beans, kidney beans, and sweet potatoes (drained). [You can add any additional veggies that you desire.]
4. Simmer for about 10-20 minutes to let everything mesh together.

Simple as that! Yummmm

My Infamous Lunch Sandwich

3 Dec

Most G&D free bread is usually adequate and tastes just fine, but last month I stumbled upon bread made by Flying Apron Bakery in Fremont. Day-old baked goods are half off and cost about $4 depending on the type. Such a great deal because other packaged breads at the store cost about the same amount but are not as good and have fewer slices. Flying Apron bread is not sliced, more dense, and varies in flavor with each batch. I’ve had both the rosemary and garlic breads…excited to try more!

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Salad: Cabbage with Braeburn Apples and Dijon Vinaigrette

3 Dec

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I got excited tonight to make a cabbage salad. It’s a dish you can’t really mess up…crunchy, sweet, and conveniently gluten & dairy free. I found this recipe on epicurious and improvised 🙂

Dressing:

2 TB seasoned rice vinegar

1 TB apple cider vinegar

1 ts Dijon mustard

1/4 c. olive oil

Add vinegars and mustard to a small bowl and whisk. Whisk in the olive oil little by little. Dash with salt & pepper.

Salad:

2 medium unpeeled Braeburn apples thinly sliced

2 TB fresh lemon juice

~3 c. thinly sliced red cabbage

~1 c. thinly sliced green cabbage

~1/2 c. thinly sliced red onion

Mix lemon juice with apples in a very large bowl. Add cabbage and onion to the bowl. Mix thoroughly and then toss with the dressing!

So simple and fun to make!

You can also add some tasty pecans…

2 ts smart balance or butter

1 c. pecans chopped or halved

2 TB brown sugar

1 TB Worcestershire sauce

1/8 ts cayenne pepper (optional)

Melt butter in small pan over medium heat. Stir in pecans. After one minute, add brown sugar and Worcestershire sauce. Stir until nuts are coated and then let them cool (on foil if you would like). I did this, and they are pretty tasty!

Enjoy!!