I’d love to have fresh seafood more for dinner, but where I live it’s hard to get, so this was a treat for me. Pasta is also something I don’t eat very often, but do enjoy so I combined the two. I’ve enjoyed most of the gluten free pastas that I’ve tried and this linguine was really delicious and had a nice texture. I stayed light on the butter and topped it with just a bit of of shredded parmesan cheese.
2 lemons, juiced and zested
6 garlic cloves, minced
6 tablespoons olive oil
1/8 teaspoon sea salt
1 pound medium sized shrimp deveined
10 oz linguine
3 tablespoons butter
fresh ground pepper, to taste
parmesan cheese, to taste
In a medium sized bowl add the lemon juice, zest, garlic, olive oil, salt and shrimp and allow to marinade while you prepare the pasta noodles.
Cook the linguine noodles for about 2 minutes less than the package directions recommend. Reserve about 1.5 cups of the pasta water.
In a large skillet over medium high heat, add butter and the shrimp. Cook until each side is starting to slightly brown, about 3 minutes per side. Remove from the pan. Add the marinade and the reserved pasta water. Next add the cooked linguine noodles, and add the shrimp back. Top with a bit of fresh ground pepper and allow everything to cook together for 5 minutes. Serve hot and top off with a bit of fresh parmesan cheese. Enjoy!
I wanted to make a delicious fall bread to snack on, and this really hit the spot. I added some walnuts and flax for a bit of texture and more kick. Feel free to omit the nuts, or swap them out for raisins if you prefer. I can see pumpkin raisin being good, however I’ll admit it – I’m not a huge raisin fan, but I do love nuts. I’d also been wanting to try one of the all purpose gluten free baking mixes, and I’m really quite pleased with how it worked with this.
4 large eggs
1 cup pumpkin puree
1/4 cup sugar
3 tablespoons butter, softened
1/4 teaspoon vanilla
3/4 cup all purpose gluten free flour
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts
2 tablespoons ground flaxseed
Preheat the oven to 350F. In a large mixing bowl mix together the first five ingredients until blended, then add everything else except the walnuts and flaxseed and combine until fully blended. Stir in the walnuts and flaxseed. Either grease or line with parchment a bread loaf pan, and scoop the mixture in. Bake for 50 minutes.
I made this for a breakfast over the weekend, and it was a hit. What a great meal to start the day with, full of healthy vegetables, delicious sausage, and eggs. I topped it off with just a bit of mozzarella cheese as well. It doesn’t take much prep work, then in the oven for about 35 minutes.
1 large sweet potato, or 2 smaller ones, sliced
8 large eggs
2 cups fresh broccoli, chopped and steamed
1 large red bell pepper, sliced
8 oz chicken breakfast sausage
1/2 cup shredded mozzarella cheese
salt and pepper, to taste
Preheat the oven to 375F. Steam the broccoli just enough to soften it up a bit. Slice the sweet potato and place the pieces into a ring on the bottom of a 9″ pie pan. In a large bowl, whisk the eggs together, then add the sliced peppers, broccoli, and sausage. Pour the egg mixture over top the sweet potatoes, then add the salt, pepper, and cheese. Bake for about 35 minutes.
*I often place my sweet potatoes in the microwave for just a minute before cutting to make them a little easier to cut. Be careful handling them if you choose to warm them up a bit before cutting.
I absolutely love pomegranates. This salad is a perfect winter salad that doesn’t take long to put together but tastes great. It can stand alone as a lunch, or can go with many dishes as a side. I used baby spinach for the greens, however any greens that you enjoy for salad will work.
6 cups baby spinach or other salad greens
2 tablespoons honey
2 tablespoons extra virgin olive oil
seeds from 1 pomegranate (about 1/2 cup)
1/4 cup crushed walnuts
1 oz goat cheese, crumbled
Place the salad greens in a large bowl. In a small bowl whisk together the olive oil and honey until blended and then pour over top the greens and combine. Place the pomegranate seeds, walnuts, and goat cheese on top the salad and serve. Enjoy!
We haven’t had carrots in awhile and I’d been craving them on the dinner plates and not just for snacks, so I prepared this as a side dish for dinner tonight. It’s got some nice light hints of sweet that can go along with any meal well. I might serve these at Thanksgiving on a bigger scale even.
1 pound baby carrots
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
In a large skillet over medium heat place the carrots and olive oil. Cook for 10-15 minutes, allowing the carrots to soften, stirring occasionally. Add the brown sugar and balsamic and stir until coated well. Serve hot.
This is a nice casserole to serve when you have company that’s a bit pickier – children, or you want something that reheats nicely for lunch the next day. I rarely make lunch, it’s generally leftovers or a salad.
2 tablespoons olive oil
1 pound boneless pork loin, cut into bite sized pieces
3/4 cup rice, uncooked
10 oz can condensed cream or mushroom soup or you can use my homemade recipe
14 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 4 oz can green chili peppers, diced
1 1/2 tablespoons ground cumin
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 cup water
1 cup cheddar cheese, shredded
In a large skillet heat the olive oil over medium high heat and add the pork loin. Saute until browned, then drain the grease from the pan and add the rice, cream of mushroom soup, tomatoes, black beans, water, green chilies, and spices. Stir to combine – then bring to a low boil. Reduce the heat to medium low and allow it to simmer for 15-20 minutes, until the rice is soft.
While that is cooking, preheat the oven to 375F. Transfer the mixture to a 9×9 baking pan when the rice is soft. Sprinkle the cheese over top the mixture and bake for 10 minutes. Serve hot, goes well with tortilla chips.
*If you like it spicy, feel free to add some hot sauce, or some hot spices – a bit of cayenne pepper to the mix.
There’s a lot of recipes that call for condensed soups, and I would avoid them, or not make certain traditional holiday dishes because of them. There was the gluten, the sodium, and then the other pile of ingredients in the can that made me wonder – why is all of that in there? Then I learned how to make my own – and it’s really easy, and I think it tastes much better.
3 tablespoons unsalted butter
1 small shallot, minced
1/2 cup mini bella mushrooms, minced
2 1/2 tablespoons rice flour
1/2 cup milk (I’ve used 1%, 2% and whole – I’d not recommend skim)
1/2 cup vegetable broth
salt and pepper, to taste
In a large skillet over medium heat melt the butter and add the shallots, cook until soft and add the mushrooms, and allow them to cook for a couple of minutes then add the flour and stir to coat the vegetables.
Add in the milk and vegetable broth until it’s combined and smooth. Allow it to come to a low boil and is beginning to thicken. Use in any recipe that calls for a can of condensed cream of mushroom soup!