Last night we had the best organic and gluten free meal. Of course I'm a little biased since I made it and now think it was delicious (grin). Anyway the hardest part was chopping veggies but after that it was so easy.
So I put in two potatoes to bake (350 degrees for about an hour) poke them with a fork after washing and stick them in the oven. Simple. They are done when the fork goes into them easily.
Then I set about chopping. Now this can be any veggie you would like to have but here is what I used.
1/2 onion (not a big onion person)
1/4 red pepper (expensive so I use sparingly)
1/4 yellow pepper (only have one until Tuesday so I'm stretching it)
1/4 green pepper (had to be even with the other peppers)
7 - 10 baby carrots (adding even more color)
1 zucchini
Optional tiny peppers (we got these at the farmers market and I don't know the name but the are potent)
1 clove garlic
3 Tablespoons Olive Oil
All veggies (not garlic or oil) are washed then chopped into bite sized pieces. Put these on a cookie sheet. Drizzle with olive oil and crush the garlic on top. Stir so that all pieces are coated with garlic and olive oil. Note: if you find the tiny peppers, cook them whole in the batch and only use like 6 - 10 peppers, they are spicy enough for the entire dish. My mouth was on fire for an hour after dinner but it was so good!
When the potatoes are done, pull them out and turn up the heat to 400 degrees. I like my veggies a little crisper so we only put them in for 15 minutes. You can do longer and I've also heard of others broiling them for the last 2 minutes (be careful not to burn here).
That's it, serve with the potato and you have a delicious, vegetarian, gluten free meal.
Bon Appetit
Sunday, July 5, 2009
Friday, June 26, 2009
Banana Bread
Oh my gosh...I just cut a piece of this bread and it was delicious!!! Still a little warm from the oven! This is so easy to mix up and bake. I did it before I had my coffee today...to beat the desert heat!
3 or 4 well ripened bananas
1/3 cup melted butter
1 teaspoon vanilla
1 cup sugar (this can be reduced to 3/4 cup no problem)
1 egg, beaten
1 teaspoon baking soda
Pinch of salt
1 cup Bob's Red Mill All Purpose Baking Flour
1/2 cup Bob's Red Mill White Rice Flour
1. Preheat oven to 350 degrees
2. Peel and mash the bananas in large mixing bowl with a wooden spoon
3. Add the melted butter and stir
4. Add the vanilla and stir
5. Add the sugar and stir
6. Add baking soda and stir
7. A couple shakes of salt
8. Add the cup of all purpose flour and stir
9. Add the 1/2 cup of white rice flour and stir
10. Pour into greased loaf pan and bake for 1 hour.
11. Let cool for at least 20 minutes before cutting into it
This is delicious and a great way to use bananas when they start to get soft. Here in the desert everything gets soft pretty darn quickly!
Well, enjoy!
3 or 4 well ripened bananas
1/3 cup melted butter
1 teaspoon vanilla
1 cup sugar (this can be reduced to 3/4 cup no problem)
1 egg, beaten
1 teaspoon baking soda
Pinch of salt
1 cup Bob's Red Mill All Purpose Baking Flour
1/2 cup Bob's Red Mill White Rice Flour
1. Preheat oven to 350 degrees
2. Peel and mash the bananas in large mixing bowl with a wooden spoon
3. Add the melted butter and stir
4. Add the vanilla and stir
5. Add the sugar and stir
6. Add baking soda and stir
7. A couple shakes of salt
8. Add the cup of all purpose flour and stir
9. Add the 1/2 cup of white rice flour and stir
10. Pour into greased loaf pan and bake for 1 hour.
11. Let cool for at least 20 minutes before cutting into it
This is delicious and a great way to use bananas when they start to get soft. Here in the desert everything gets soft pretty darn quickly!
Well, enjoy!
Saturday, May 16, 2009
Potato Salad
Okay, this recipe was tried out last night and fed 8 people and they all loved it....
5 lb bag of little red potatoes
1/2 cup of olive oil (I used the full flavor kind)
4 Tablespoons apple cider vinegar (you can use more or less depending on taste)
1 Tablespoon of fresh Horseradish (if you use the kind in the grocery store you may want to use 2 Tablespoons because it's not as potent)
1 Sm onion finely chopped (I used yellow, but I would say you could use any onion)
Dill
Parsley
Salt
Pepper
1) Quarter potatoes and Boil until they are fork tender (about 20 - 25 minutes)
2) While the potatoes are still warm mix in the olive oil and vinegar, the edges of the potatoes will wilt which is perfect.
3) Stir in the horseradish and onion
4) Season with Dill, Salt and Pepper to taste (approx 1/4 teaspoon of each)
5) Sprinkle fresh parsley over the top (I think I used just a few strands and the leaves only)
6) You can serve warm but I like to refrigerate and serve chilled.
It was delicious, gluten free, relatively good for you. I would say you could add more onion or horseradish if you want (the original recipe called for 2 Tablespoons of Horseradish but I knew my crowd wasn't going to go for that) I also am not a huge fan of onion so I really used a small onion. The original recipe called for a red onion but I used yellow and it was just fine.
Hope you enjoy this recipe too....
Bon Appetit
5 lb bag of little red potatoes
1/2 cup of olive oil (I used the full flavor kind)
4 Tablespoons apple cider vinegar (you can use more or less depending on taste)
1 Tablespoon of fresh Horseradish (if you use the kind in the grocery store you may want to use 2 Tablespoons because it's not as potent)
1 Sm onion finely chopped (I used yellow, but I would say you could use any onion)
Dill
Parsley
Salt
Pepper
1) Quarter potatoes and Boil until they are fork tender (about 20 - 25 minutes)
2) While the potatoes are still warm mix in the olive oil and vinegar, the edges of the potatoes will wilt which is perfect.
3) Stir in the horseradish and onion
4) Season with Dill, Salt and Pepper to taste (approx 1/4 teaspoon of each)
5) Sprinkle fresh parsley over the top (I think I used just a few strands and the leaves only)
6) You can serve warm but I like to refrigerate and serve chilled.
It was delicious, gluten free, relatively good for you. I would say you could add more onion or horseradish if you want (the original recipe called for 2 Tablespoons of Horseradish but I knew my crowd wasn't going to go for that) I also am not a huge fan of onion so I really used a small onion. The original recipe called for a red onion but I used yellow and it was just fine.
Hope you enjoy this recipe too....
Bon Appetit
Thursday, April 23, 2009
Now on the diet...ugh!
So we are starting to watch our calorie intake here at the Garrett household. It's been quite trying as some days we don't eat enough calories, some too many calories and some empty calories. But at least our caloric intake is now on the radar screen.
Our goal is to eat everything in the correct portion size. You would be amazed at how many times we eat two or three servings of something and don't even know it. So we have started this week with measuring out portion sizes for us to eat and it has been quite eye opening.
1/2 cup of strawberries is a serving (4 med to large strawberries)
15 grapes is a serving
1 cup of soy milk is a serving
15 pretzels is a serving
12 Triscuits is a serving (not gluten free)
13 potato chips is a serving
We have found if you eat serving sizes you are more apt to want to eat 6 times a day as the portions don't keep you filled for the entire day. However, our goal is to get it to the point of servings size is the norm.
So this morning we had loaded scrambled eggs
2 egg whites
2 large eggs
1/2 small onion
1 small potato
1 jalapeno pepper
2 tbls butter
1 tbls olive oil
cut the potato, pepper and onion into small pieces and saute in 1 tbls of butter
I added the 1 tbls olive oil because everything started sticking to the pan
scramble the whites and eggs together
add 1 tbls of butter to the saute mixture then pour the eggs over it
mix it up and serve up!!!
250 calories per serving (mainly from the butter and oil)
when I add in my coffee and creamer (decadent creamer, but i love it) my morning is 500 calories and gluten free!!!
Our goal is to eat everything in the correct portion size. You would be amazed at how many times we eat two or three servings of something and don't even know it. So we have started this week with measuring out portion sizes for us to eat and it has been quite eye opening.
1/2 cup of strawberries is a serving (4 med to large strawberries)
15 grapes is a serving
1 cup of soy milk is a serving
15 pretzels is a serving
12 Triscuits is a serving (not gluten free)
13 potato chips is a serving
We have found if you eat serving sizes you are more apt to want to eat 6 times a day as the portions don't keep you filled for the entire day. However, our goal is to get it to the point of servings size is the norm.
So this morning we had loaded scrambled eggs
2 egg whites
2 large eggs
1/2 small onion
1 small potato
1 jalapeno pepper
2 tbls butter
1 tbls olive oil
cut the potato, pepper and onion into small pieces and saute in 1 tbls of butter
I added the 1 tbls olive oil because everything started sticking to the pan
scramble the whites and eggs together
add 1 tbls of butter to the saute mixture then pour the eggs over it
mix it up and serve up!!!
250 calories per serving (mainly from the butter and oil)
when I add in my coffee and creamer (decadent creamer, but i love it) my morning is 500 calories and gluten free!!!
Saturday, April 11, 2009
Gotta love Amy
This isn't a recipe from scratch but my husband says it's the best...A few weeks ago roasts were on sale, buy one get one, so I did. Into the crockpot it went and he had roast. Now mind you the roast was over 3 lbs for one person so most of it was frozen. I pulled some apart and thought it would make great bbq. I froze it and went on the search for gluten free BBQ sauce. Lo and behold Amy has come through with a BBQ sauce that my husband couldn't believe was gluten and dairy free. I had to go check the bottle again to ensure I read it correctly because he raved about it so.
All I did was empty the bottle onto the pulled roast, put the burner on 1 for 90 minutes and the flavor seeped into the roast meat. You want the BBQ sauce to cover all portions of the meat with a little extra so it doesn't dry out.
Add the homemade fries and you are good to go with a great recipe for lunch.
I had the Boca Veggie Burger and we had a wonderful spring picnic lunch today!!!
Bon Appetit...
All I did was empty the bottle onto the pulled roast, put the burner on 1 for 90 minutes and the flavor seeped into the roast meat. You want the BBQ sauce to cover all portions of the meat with a little extra so it doesn't dry out.
Add the homemade fries and you are good to go with a great recipe for lunch.
I had the Boca Veggie Burger and we had a wonderful spring picnic lunch today!!!
Bon Appetit...
Tuesday, March 31, 2009
Totally Easy Breakfast
On this rainy Minnesota day, all we wanted was comfort food. When you wake up to the big gloppy (is that a word) rain/snow mixture, it's just depressing. So the hubby and I decided that we needed a real breakfast, none of this cereal junk. Here's the easiest fritatta ever:
Shred potatoes (I used 4 of those small potatoes from the bottom of the big bag)
Saute these up in 2 Tbs of butter, 2 Tbs of Mrs Dash, 2 Tbs of Onion Flakes (this is the longest process, it takes about 15 - 20 minute but don't turn up the heat, you don't want these too browned)
While these are sauteing, crack and scramble up 5 eggs. You need the extra egg to ensure the fritatta like finished product.
When the potatoes are done, turn the heat down (I put it on 3), add another Tbs of butter and add the eggs over the potatoes, cover.
In two minutes, add some Veggie Shreds (I used Monterrey Jack flavor) or regular cheese to taste.
Things I will do differently next time - I will add a little jalapeno pepper and instead of onion flakes, I will take the time to cut up a real onion. The hubby said some bacon would be good on his side.
Total time was 30 minutes, 10 min prep and 20 minute of cooking.
Bon Appetit
In three more minutes it's done, slice and serve...delicious!!!!
Shred potatoes (I used 4 of those small potatoes from the bottom of the big bag)
Saute these up in 2 Tbs of butter, 2 Tbs of Mrs Dash, 2 Tbs of Onion Flakes (this is the longest process, it takes about 15 - 20 minute but don't turn up the heat, you don't want these too browned)
While these are sauteing, crack and scramble up 5 eggs. You need the extra egg to ensure the fritatta like finished product.
When the potatoes are done, turn the heat down (I put it on 3), add another Tbs of butter and add the eggs over the potatoes, cover.
In two minutes, add some Veggie Shreds (I used Monterrey Jack flavor) or regular cheese to taste.
Things I will do differently next time - I will add a little jalapeno pepper and instead of onion flakes, I will take the time to cut up a real onion. The hubby said some bacon would be good on his side.
Total time was 30 minutes, 10 min prep and 20 minute of cooking.
Bon Appetit
In three more minutes it's done, slice and serve...delicious!!!!
Tuesday, March 17, 2009
Shrimp Stir Fry
Now this is an easy recipe however it is NOT calorie free. But I bet it is more healthy than going to a restaurant....
15 shrimp, peeled, detailed and deveined
7 baby carrots
1 yellow onion
1 clove of garlic
4 Tbls of butter (dairy free)
2 cups of rice (I use long grain brown rice)
2 eggs, stirred
Soy Sauce (make certain GF) to taste
Dice up the onion and carrots
Cook the rice according to directions
Melt one Tbls of butter, saute onion for 5 minutes, add carrots for 3 minutes
Press one clove of garlic and add to saute pan
Stirring constantly, add another Tbls of butter and the shrimp until it turns pink
Put all on a plate
In the saute pan, add one Tbls of butter and the rice to start browning.
In 5 minutes add the eggs until cooked with the rice
Add the shrimp mixture and keep stirring
Add the soy sauce to taste, about 4 tsps. (be careful here; adding too much, it ruins the entire stir fry)
Dish it up and enjoy!
This was absolutely delicious tonight!!!!
15 shrimp, peeled, detailed and deveined
7 baby carrots
1 yellow onion
1 clove of garlic
4 Tbls of butter (dairy free)
2 cups of rice (I use long grain brown rice)
2 eggs, stirred
Soy Sauce (make certain GF) to taste
Dice up the onion and carrots
Cook the rice according to directions
Melt one Tbls of butter, saute onion for 5 minutes, add carrots for 3 minutes
Press one clove of garlic and add to saute pan
Stirring constantly, add another Tbls of butter and the shrimp until it turns pink
Put all on a plate
In the saute pan, add one Tbls of butter and the rice to start browning.
In 5 minutes add the eggs until cooked with the rice
Add the shrimp mixture and keep stirring
Add the soy sauce to taste, about 4 tsps. (be careful here; adding too much, it ruins the entire stir fry)
Dish it up and enjoy!
This was absolutely delicious tonight!!!!
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