Thursday, March 25, 2010
Since I work from home most mornings, it's easy for me to prepare a hot breakfast like this, but even if you don't have that luxury, this dish is so easy you could do it too! Just pop the squash in the oven when you get up and by the time your dressed for work, voila! hot breakfast.
1 acorn squash
2 Tbsp organic apple butter
2 pats of butter
salt & Pepper to taste
1. Preheat oven to 350°. Cut your acorn squash in half lengthwise and scoop out the seeds and extra pulp.
2. Place your acorn squash pieces skin side down in a shallow baking dish. Fill each squash with a generous dollop of apple butter, top with a pat of butter and season with salt & pepper. Add some water to the dish (about 1/4 inch). Bake on the middle rack for about an hour (or until nicely caramelized).
3. Serve hot. Use a fork to scoop out your yummy squash.
Wednesday, March 24, 2010
1 large beet, peeled and grated (about 1 cup grated)
1 small sweet potato, grated (about 1 3/4 cup grated)
1-2 Tbsp butter
1/3 cup brown rice flour
1 egg beaten
salt, to taste
fresh ground black pepper, to taste
plain organic yogurt for topping
1. Wash, peel and grate your vegetables. TIP- wear rubber gloves when handling beets!
2. Using paper towel, squeeze as much moisture out of the beet/sweet potato mixture as you can.
3. In a medium size bowl, combine the rice flour, grated sweet potato, grated beet and salt and pepper. Stir in your beaten egg.
4. Melt your butter in a small non stick skillet on medium heat (don't be afraid to use plenty o' butter),
5. Pour your Beet/Potato mixture into the skillet and press down firmly with a wide spatula until it has formed a tight pancake in the pan. Cook until it is browned nicely on the bottom (about 5-10 minutes) (should have a bit of crispness). Use a large plate to turn out your roesti and return it back to your fry pan to cook the other side. Press down with your spatula again. Cook for another 5-10 minutes, turn down the heat if the bottom is getting to dark. The key is to get your potatoes cooked through, while have a nice crispy exterior on your roesti.
6. When it is done, remove from heat, cut into slices and serve with a dollop of fresh organic yogurt.
I have also made this with golden beets and it is lovely.
Sunday, March 7, 2010
Greek Food! This is the best Tzatziki sauce in the world. I looked around and found dozens of recipes for gluten free Pita bread. All of them involved hours of prep, several types of flour, xantham gum, etc. etc. No Way! I simply wrapped my sandwich in greek grilled organic corn tortilla's. It was so delicious! You can of course, use regular Pita bread for the non GF avoiders in the family. Also, feel free to add Feta to your sandwich if you eat cheese.
1 1/2 Tbsp Balsamic vinegar
4 1/2 Tbsp Extra Virgin Olive oil
juice of 1 lemon
1 Tbsp. dried Oregano
1/2 Tsp. fresh ground black pepper
4 boneless skinless chicken breasts, cut into 1 inch cubes
6 to 8 wooden grilling skewers, soaked in water.
Directions for Marinade-
1. Mix your Balsamic vinegar and olive oil. Combine all the marinade ingredients in a small bowl. Pour the marinade over the chicken cubes in a lidded container. Cover, shake and marinade in the refrigerator for at least 1 hour. We went for 4 and it was good.
Tzatziki Sauce Ingredients-
1/2 cup seeded, shredded cucumber
1 tsp. course salt
1 cup plain yogurt
1 juice of 1/2 lemon
1/2 Tbsp rice wine vinegar
1 tsp. Extra Virgin olive oil
2 cloves garlic, minced
1 Tbsp chopped fresh dill
mix together a spice mixture of-
1/4 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. white pepper
1/4 tsp. black pepper (to taste)
1 tsp. salt (to taste)
(set some of this spice mix aside for grilling the tortillas)
Ingredients for assembling Souvlaki sandwiches-
8 small round organic corn tortillas
1 1/2 cups a romaine lettuce sliced into 1/4 inch pieces
1 red onion, sliced thin
1 tomato, chopped
1/2 cup chopped jalapeño pepper
kalamata olives for garnish
Directions for Tzatziki Sauce
1. Combine the shredded cucumber with 1 tsp. salt and let sit for 5 minutes. In a medium bowl, combine the yogurt, lemon juice, rice vinegar and olive oil. Season with garlic, spices and fresh dill. Squeeze water out of shredded cucumber and add to sauce. Stir, season to taste again with salt and pepper. Refrigerate until ready to use.
Directions for Souvlaki-
2. Preheat your grill on high.
3. Remove chicken from the marinade and push onto skewers. Discard the remaining marinade.
4. Cook your chicken on a lightly oiled grill about 8 minutes per side (until the internal temp reaches 165°).
5. Brush both sides of organic corn tortilla's with olive oil and season with more dried oregano, garlic salt, onion powder, white pepper/black pepper and salt mixture. Grill both sides until lightly browned.
6. Assemble sandwiches using two grilled tortillas each. Arrange chicken, lettuce, onion, tomato, and jalapeño peppers on tortillas. Drizzle with tzatziki sauce, cut into halves for serving and garnish with olives.
Thursday, March 4, 2010
It's so easy you can't really call it a recipe , but I figured there are likely plenty of folks who never considered Quinoa as a breakfast choice. So here is a super fast and easy way to enjoy a hot gluten free breakfast of Quinoa.
1/2 cup Red Quinoa
1 cup water
pinch of salt
1/2 apple, thinly sliced
dash of ground cinnamon
honey or sucanat to taste
cold almond milk or rice milk
fresh chopped walnuts if you like
1. Combine your Quinoa/water/salt in a lidded sauce pan. Bring to boil, reduce heat and simmer on low with lid on for 15 minutes.
2. When your Quinoa is cooked, stir in your raisins and sweetener of choice and top with sliced apples, cold rice milk and a dash of cinnamon
3. Gobble it up.