Recipe #16: Butternut Squash Flastbread with Cheddar and pine nuts

I'm not sure if I've said it before or just thought it, but butternut squash is an under-rated "vegetable" (because squash is actually a fruit, but I don't see it making an appearance in a fruit salad anytime soon!). It has such a hearty, nutty flavour which is only made better by pairing it with cheese!

I cheated a bit and used a pre-shaped gluten-free pizza crust so I didn't have to wait for pizza dough to cook. Just as delicious and ready faster! (you could use a pita or wrap as well - really anything would work as a delivery system to put the delicious toppings together and cook them) Since I wasn't cooking the flatbread for the full half hour, I pre-cooked the butternut squash pieces in the microwave with a bit of water so that they had started cooking and softening by the time I put them in the oven.

Ingredients

1 pound store-bought pizza dough, hawed if frozen
Cornmeal for the pan
1 pound butternut squash - peeled, seeded, and sliced 1/4 inch thick
1/2 red onion, thinly sliced
1/4 cup pine nuts
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
Salt and pepper
1 1/2 cups grated extra sharp cheddar cheese (6 ounces)
1 bunch arugula, thick stems discarded (about 4 cups)

Instructions

Heat oven to 400F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter over the dough and sprinkle with the cheese.
Bake until golden brown and crisp, 25 to 30 minutes.
Toss the arugula with the remaining tablespoon of oil and 1/4 teaspoon each salt and pepper. Serve with the flat bread.

Enjoy!

Sincerely,
Sincerely  xoxo

Recipe #15: Broccoli and Feta Quiche

Years ago, my mom gave me the best formula for quiche. Six eggs, 1/2 cup milk and put whatever you'd like! It's a no fail combination that makes perfect quiche every time. It freezes fairly well though I wouldn't let it sit in the freezer too long.

This particular quiche was inspired by some feta cheese that needed to be used. I had some pearl onions that I tossed it, some broccoli for a vegetable and sundried tomatoes to balance my feta and perhaps give the quiche a bit of a Mediterranean twist. No olives for me! But could have worked.

The crust is from a bakery that sells gluten-free products and if I didn't tell you that it was gluten-free, y'ad never know because it tastes that good! It could just as easily be another pre-made pie shell or if I was more adventurous, make my own? Not yet!

Ingredients

1 frozen pie shell
6 eggs
1/2 cup milk
broccoli
sundried tomatoes
onion
feta cheese

Instructions

Preheat oven to 350F. Take pie shell out of freezer and arrange ingredients in the pan evenly. Mix eggs and milk together - pour egg/milk mixture over top of ingredients in pie shell. Add salt, pepper and any other seasonings you would like.

Enjoy!

Sincerely,
Sincerely xoxo

Recipe #14: Roasted Mushroom and Chicken Curry

I made this recipe before and when I found it in my book, I remembered why I kept it and had this urge to make it again. I'm not sure if I used the exact mushrooms specified, but my grocery store sells a package with an assortment of fancy mushrooms that all got tossed in the pot - should have taken a picture of one set as they were still all stuck together like they had grown from one source and plucked as one mushroom! Surprisingly the chicken thighs stay moist when roasted with the mushrooms and both retain their firmness. This is another curry where I just love the vegetables (and fruit!) thrown in and the unexpected flavour combination. So much more than mushrooms and chicken!

This photo was taken with the sun coming in the window and the slight spring chill in the air almost makes the steam visible. I was going to retake it in different lighting, but I think it still allows you to see the colours and heartiness of this curry. The main sauce is a pale red cream from the coconut milk and red curry paste.

Ingredients

1 lb mixed fresh mushrooms halved (crimini, white, stemmed shiitake)
1 lb boneless, skinless chicken thighs, quartered
2 cloves garlic, minced
2 tbsp canola oil
1/2 tsp each salt and pepper

Sauce
1 tbsp canola oil
1/2 cup each chopped onion and celery
1/2 dried cranberries
3-4tsp Thai red or green curry paste
1/2 tsp each salt and pepper
1 cup reduced salt chicken broth
1 cup lite coconut milk
1 medium red pepper, seeded and chopped
1 Granny Smith apple, unpeeled, chopped
2 tbsp chopped cilantro
1 cup basmati rice

Instructions

1) In large bowl, mix mushrooms, chicken, garlic, oil, salt and pepper. Place in single layer in large greaased baking pan. Bake at 400F for 20 minutes.
2) Meanwhile, prepare sauce. In a 12 inch nonstick skillet, heat oil over medium heat. Cook and stir onions, celery and cranberries 3-4 minutes. Add curry pste, salt and papper; continue cooking for 1 minute, stirring constantly.
3) Add chicken broth and coconut milk; bring to a boil. Cover and simmer 10 minutes.
4) Add roasted mushrooms, chicken and juices to skillet; return to a boil.
5) Add red pepper, apple and cilantro. Simmer, uncovered, 5 minutes, stirring often.
6) Serve curry over cooked rice. Garnish with additional chopped cilantro.

Enjoy!

Sincerely,
Sincerely xoxo

Recipe #13: Chicken Tetrazzini Florentine

One of my favourite dishes that my mom used to make is chicken tetrazzini so when I saw this recipe, I knew I had to try it. It is definitely on my list of comfort foods - so spinach could only make it better, right? I only hesitated for a second or two about putting the spinach into the boiling water with the noodles. It's apparently called "blanching" to put it into boiling water to cook it quickly and rinsing with cold water is less for the pasta, but more for cooling off the spinach and ensuring it stops cooking. I opted for gluten-free linguini noodles instead of the suggested spaghetti and I love the effect of the thicker noodle. The recipe calls for rotisserie chicken which I was only too happy to pick-up at the grocery store instead of making my own, but leftover chicken could also be substituted. The rotisserie chicken did add a nice flavour though that I wasn't expecting, but will reach for again. I used just enough mozzarella to cover the top of the baking dish instead of the 1.5 cups suggested, but we definitely didn't feel that it was missing anything on the cheese factor! The one thing that I think I'll do next time (and there will be a next time!) is probably just plain cream cheese and do my own herb seasonings, plus some freshly ground pepper will definitely just bring it all together well.

It's great for company as it's super easy to prepare and could probably be made in advance then just pop it in the oven. The recipe says that it serves six, but between three of us for dinner plus lunches the next day, I still had lunch for myself for probably another three days! It froze and reheated well. It's a good thing it was delicious as I've been eating it for days!

Ingredients

300g spaghetti, broken into thirds
1 pkg baby spinach leaves
1 tbsp oil
1 pkg sliced fresh mushrooms
1 onion, chopped
2 cups milk
1 tub Philadelphia Herb & Garlic light cream cheese spread
4 cups shredded rotiserie chicken
1/4 cup parmesan cheese
1 1/2 cups mozzarella shredded cheese

Instructions

1) Heat oven to 350F.
2) Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
3) Meanwhile, heat oil in nonstick skillet on medium heat. Add mushrooms and onions; cook and stir 4 minutes or until mushrooms release liquid. Add milk and cream cheese spread; cook 3 to 5 minutes or until cheese is melted and sauce is well blended, stirring constantly.
4) Drain spaghetti mixture in colander; rinse with cold water. Drain well. Return to saucepan. Add chicken, mushroom sauce and 2 tbsp parmesan; mix well. Pour into 13x9 inch baking dish sprayed with cooking spray; cover.
5) Bake 25 minutes. Top with mozzarella and remaining parmesan; bake, uncovered, 8 to 10 minutes or until spaghetti mixture is hot and bubbly and mozzarella is melted. Let stand 10 minutes before serving.

Enjoy!

Sincerely,
Sincerely xoxo

Recipe #12: Slow-cookered Chicken Tikka Masala

I'm always on the look out for recipes that I can put in my slow cooker. I have a busy schedule and after sleep, the second thing to go is usually eating right. But I enjoy eating! And I enjoy eating delicious things that are good for me. This is mostly tomato based with protein and some cucumbers on the side!

To make it even better, I know I should have swapped for brown rice (fibre whereas white does not!), but I've got a container of basmati rice that will just get dusty if I don't use it every now and then. I forgot to pick up cilantro (it happens) so I decided just to opt for fresh cucumbers on the side and save the idea of a 'relish' for another day.

Ingredients

1 15 ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablesppons tomato paste
2 teaspoons garam masala
1 1/2 pounds boneless skinless chicken thighs (about 8)
1/2 English cucumber, halved and thinly sliced
1 tabplesoon fresh lemon juice
1 cup basmatic rice
1/2 cup heavy cream

Instructions

1) In a 4-6 quart slow cooker, combine thetomatoes, onion, garlic, tomato paste, garam masal, 3/4 tsp salt and 1/4 tsp pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.
2) In a small bowl, toss the cucumber, cilantro with the lemon juice and 1/4 tsp salt/pepper. Cover and refrigerate for up to 8 hours.
3) Twenty minutes before serving, cook the rice according to the package instructions.
4) Just before serving, stir the cream into the tikka masala. Serve over the rice with the cucumber relish.

Enjoy!

Sincerely,
Sincerely xoxo

p.s. I happen to have garam masala on hand at all times, but I thought this was a great tip with the recipe:
Garam masala is a mixture of spices often used in Indian cooking. If you can't find it in the spice aisle of your supermarket, you can make your own by combining 1/2 tsp cumin, 1/4 tsp cinnamon, 1/4 tsp coriander, 1/4 tsp black pepper, 1/8 tsp ground cloves, 1/8 tsp nutmeg and a pinch of cayenne.

Recipe #11: Chicken with Feta, Roasted Red Peppers and Potatoes

I saw this recipe in Real Simple magazine and just had to try it! Thankfully, most of the time the title of the magazine has influenced the recipe - they're 'real simple'! And delicious. I'd never roasted red pepper before and designated this task to the sous chef visiting that night. And the feta cheese that I bought was not only preservative/additive free, but was firm and tasty.

The two differences between their recipe and what I ended up doing (and not the fact that cauliflour is on the plate instead of broccoli - I did make broccoli, I just ate it all before taking a picture and gotta have some veggies on my plate!) was the lack of chicken cutlets and a skillet. At that point, not having toothpicks was a small detail. I had chicken breasts and tried to beat them up and make them flat, but ended up just slicing them in half and tenderizing each side of the half. With no skillet or pan that can transfer from stovetop to oven without melting pieces, I skipped right over the stove stop and put the chicken breasts (now stuffed with roasted red pepper/feta mixture) into a greased baking dish. I was really impressed how well they stayed together! I'll definitely be making this one again.

Ingredients

1/2 bunch broccoli (florets)
1 pound red new potatoes (about 10), halved
3 tablespoons olive oil
1/2 cup finely chopped roasted red peppers
2 ounces Feta, crumbled (1/2 cu)
8 thin chicken cutlets (about 1 1/2 pounds)
1 tablespoon choped flat leaf parsley

Instructions

1) Heat oven to 400F with the racks in the upper and lower thirds. On a rimmed baking sheet, tosss hte broccoli and potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast on the botton rack, tossing once, until golden brown and tender, 18 to 20 minutes.
2) Meanwhile, in a small bowl, mix together the red peppers and Feta. Season the chicken with 1/4 teaspoon each salt and black pepper. Dividing evenly, roll up the red pepper mixture in the cutlets (about 1 heaping tablespoon each) and faste each closed with a toothpick.
3) Heat the ramining tablespoon of oil in a large ovenproof skillet over medium-high heat. Cook the chicken, seam-side up, until brown, 3 to 4 minutes. Turn the chicken, transfer the skillet to the top rack, and roast until cooked through, 14 to 16 minutes more. Remove the toothpicks. Serve the chicken with the vegetables, sprinkled wiht the parsley.

Enjoy!!

Sincerely,
Sincerely xoxo

Recipe #10: Vegan Mulligatawny Detox Soup

I was feeling a serious lack of vegetables (whom I love) in my life when I stumbled upon this recipe (http://glutenfreegoddess.blogspot.com/2007/03/vegetarian-mulligatawny.html). I'm a huge fan of most of the recipes that I've tried from Karina's website (Mmmm beef in pomegranate sauce and leftover gravy) and this recipe seemed to be calling out to me. Vegetables and curry and turmeric? What more could a girl ask for!

Just look at all the vegetables in it! Once I put them all in the pot, I seriously felt like I was a real soup cook. I love my slow cooker too - slowly, but surely the smells from it started to fill my kitchen. Adding the coconut milk brought the colour from a red-ish broth to the beautiful rich orangey-red cream coloured soup that you see before you.

I decided to try both "options" to see which I liked better - both leaving it chunky and pureeing it. Following my own taste and a taste tester (my Mom!), the flavours were nice, but didn't have the kick in spices that I was hoping for (and it wasn't just my taste buds!). I personally preferred the puree option, so smooth and vegetable-y beside my grilled cheese.

The next time that I make this soup (and I will because how can I resist all these vegetables?), I'll double (okay, maybe triple) the spices listed so that it has some more intricate flavours besides vegetable overload. I did question the quantity of spice compared to the rest of the ingredients, but since I'm new to making soup, I second guessed myself and trusted the recipe/description. I also did not know how to test soup flavours since it was boiling hot. The secret? Take a small scoup and put it into a bowl to cool so you don't burn your tongue while testing! Who knew? My mom :)

Ingredients
1 tablespoon avocado oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 teaspoons mild GF organic curry powder
1 teaspoon organic turmeric
1/2 teaspoon cayenne pepper, more or less, to taste
1 medium sweet or red onion, peeled, diced
4 medium carrots, peeled and diced
1 cup cauliflower florets, chopped
2 large Granny Smith apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
2 heaping cups thinly shredded cabbage
1 quart fresh spring water
2 cups organic fresh veggie juice blend (or your fave V8-style juice)
1 14-oz. can organic chick peas, drained
A small pinch of sea salt, to taste
1 14-oz. can coconut milk, stirred
Juice from 1 medium lime, or to taste
1-2 teaspoons gluten-free brown rice syrup

Instructions

Combine all of the ingredients in a slow cooker except the coconut milk, lime juice and brown rice syrup. Cover and cook on high according to your manufacturer's instructions for cooking vegetable soup. When the veggies are tender, add in the coconut milk and lime. Taste test. Add brown syrup to taste. Heat through 15 minutes.

Options: If you desire a smooth soup, puree the soup with a hand held immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving. If you prefer more texture, puree only half the soup, or mash lightly with a potato masher until you have the consistency you desire. It is also beautiful left as is, as a hearty, chunky stew.

Enjoy!

Sincerely,

Sincerely xoxo