Fire Roasted Tomato Soup

I was given a large pile of tomatoes earlier in the week. I already have salsa in the fridge, and given it’s becoming fall now, so I wanted something warm and comforting. I decided to make them into a heart warming pot of soup. I wanted to roast the tomatoes and onions to really bring out the flavor in them. Since I wanted to keep the soup fresh and healthy I did not go with a cream based. You want to roast the tomatoes until they are starting to lightly bubble and become black. This recipe can easily become vegetarian by swapping the chicken broth out for vegetable. I think the chicken adds just a bit more flavor.

tomsoup4Ingredients:
2 pounds of tomatoes, cut in halves
1/2 white onion, sliced
1 clove garlic
2-3 tablespoons extra virgin olive oil
4 cups chicken broth
pinch of ground thyme
3-4 tablespoons fresh basil, chopped
salt and pepper, to taste

Optional: Fresh Parmesan cheese to top it off

tomsoup3Set the oven to 375F. Place a piece of tin foil on a baking sheet. Set the tomatoes, onion, garlic, and 2-3 tablespoons of extra virgin olive oil over the top of them. Place in the oven, allow to cook for 30-35 minutes. Watch for the tomatoes to be starting to bubble slightly and blacken. Remove from the oven.

While the tomatoes and onions are roasting and are close to done you can put a pot over medium heat. Pour the chicken broth in it, along with the fresh basil, thyme and salt and pepper. Once the tomatoes are ready, add them and the onions to the pot.

Allow the soup to cook on medium low heat until it simmers. About 20 minutes. Then use an immersion blender, or transfer the soup to a blender in batches about 2 cups at a time. Be careful if going this route, the soup will be quite hot. Once it is all blended together, pour into bowls. You can top it off with a bit more fresh basil, and some Parmesan cheese if you like. Makes 4 bowls.

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Chicken stuffed with Prosciutto, Spinach and Cheese

We’ve had to change how we eat a bit here at home. Not only do we have to be careful with the gluten, my mother is diabetic, so we watch the carbs. Tonight I made this flavorful chicken along with a salad. This made 4 servings, and I’ll have leftovers for my lunch tomorrow. The actual prep does not take long, and I was able to do other things around the house while it was in the oven.

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Ingredients:
1 lb boneless, skinless chicken breasts
8 slices prosciutto
1/4 cup cream cheese (whipped works best for spreading)
1 handful fresh spinach with ends cut off
dried basil (sprinkle on top of the cheese)
salt and pepper, to taste
2-3 tablespoons olive oil

Heat a skillet on medium high heat with the olive oil while you prepare the chicken, and preheat the oven to 350F.

Flatten out the chicken breasts with a meat mallet. 1/4 inch works well. Lay the prosciutto on top (I had to cut the pieces in half.) Spread the cream cheese on top of the chicken breasts and prosciutto, and sprinkle the basil on top. Lay out the fresh spinach on top of that. Carefully roll them from one end to the other. I use toothpicks to hold them together.  Sprinkle some salt and pepper on them.

stuffedchicken3Place the chicken rolls in the hot pan with the oil and brown them on the top and bottom. Brown the seam side first. If you need to adjust the toothpicks, feel free. This will just take a couple of minutes. Then, if you have a oven safe pan, you can place it right in the oven. Otherwise you will need to transfer them to a baking pan. Bake for 30-35 minutes, until they are fully cooked. Remove from the oven, remove the toothpicks and serve.

stuffedchicken2Serve hot, and enjoy!

 

Oven Roasted Kielbasa and Potatoes with Cheese

kielbasa2This is a delicious and easy to make comfort dish. We ate a lot of kielbasa and potato type meals growing up (often with sourkraut) and it’s something I crave from time to time, so I made a spin off on that. It’s a 1 dish meal that you can toss in the oven and only need to check on once or twice while it’s cooking. There’s nights where that’s something I need! I ate some of the leftovers the next day with some eggs, and it fantastic then as well.

Ingredients:
14 oz polish kielbasa, sliced (other sausage of choice works as well)
2 lbs red potatoes, diced
1 green pepper, diced
1/2 small white onion, diced
2 garlic cloves, minced
3 tablespoons olive oil
1 tablespoon paprika
sea salt and fresh ground pepper, to taste
3/4 cup cheddar cheese, grated (add more if needed)

kielbasaPreheat the oven to 375F. In a large baking dish lined with aluminum foil, place the sliced kielbasa, potatoes, green peppers, and onions – then toss them with the olive oil. Once they are evenly coated, add the spices stir well, then place into the oven. Bake for about 45 minutes, allowing the potatoes to brown, checking every 15 minutes and giving a bit of a stir. At the end of the 45 minutes, turn the oven off and cover with the cheese, set the pan back in the oven and allow the cheese to melt before serving.

Serves 3-4, enjoy!

Chicken and Mushrooms over Rice

Chicken and MushroomsThis is more of a comfort food dish – full of boneless chicken, baby bella mushrooms, some delicious spices, with a nice creamy sauce that I’ve served over a bit of rice. I love baby bella mushrooms, they taste so great in dishes like this – but you can substitute in any mushrooms that you enjoy.

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Ingredients:
1 pound skinless, boneless, chicken thighs
1/4 cup sweet rice flour
salt and pepper to taste
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
1 pound sliced baby bella mushrooms
2 garlic cloves, minced
1 cup chicken broth (I use low sodium)
1 tablespoon dried rosemary
1/2 cup fresh grated Parmesean cheese
1/2 cup cream

*Cooked rice to package directions or other gluten free grain of choice for serving over.

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In a small bowl combine the sweet rice flour, salt, pepper, and paprika. Dredge each piece of chicken on through the flour mix on both sides until lightly covered.

In a large skillet over medium high heat cook the chicken in the olive oil and butter. for 6-7 minutes on each side, until it’s becoming a golden brown.

Reduce the heat to medium and either remove the chicken from the pan or move the chicken to one side of the pan. Add the mushrooms and garlic. Sautee for about 2 minutes, then add in the chicken broth and rosemary. Free free to give a little bit of salt and pepper here again if you like. Add the chicken back to the pan or spread it evenly across the pan if you’ve left it in. Allow the chicken and mushrooms to simmer in the broth for about 10 minutes. If the chicken pieces aren’t fully covered you may want to flip them after 5 minutes.

Move a bit of the chicken and mushrooms to the side once again, and add in the cream and cheese. Carefully stir in well – and then move the chicken back to allow it to soak in the delicious cream and cheese. Allow to just heat the cream at this point – a couple of minutes will do.

Serve hot, over top rice in a bowl or another favorite gluten free grain. Makes 4 larger servings. Enjoy! Makes great leftovers for lunch the next day too.

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Southwest Chicken Skillet Tacos

fajita1I wanted to keep these tacos simple. 1 pan – not much to clean up. I wanted them healthy, but still with some cheese and delicious flavors and toppings, and of course they’re still gluten free with using some some gluten free soft tortillas. Fresh bell peppers with chicken and black beans are quite delicious and filling – and I topped it off with a bit of fresh salsa. This also reheated perfectly, and made a great lunch the next day. I love leftovers.

fajita3Ingredients:
2 tablespoons olive oil
1/2 white onion, diced
2 garlic cloves, minced
1/2 pound (about 2 chicken breasts) cut into 1/2″ pieces
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 teaspoon ground cumin
pinch of salt
1 green bell pepper, chopped
1 14 oz can black beans, rinsed and drained
Monterey Jack cheese
gluten free tortillas

additional toppings: salsa, sour cream, fresh cilantro

fajita2In a large skillet over medium heat start the onions and garlic in the olive oil. Allow to cook for 4-5 minutes and soften, then add the chicken and all the spices. Once the chicken has fully cooked, drain any excess liquid – then add the bell pepper, beans, Cook for a few minutes, then lower the heat to low. Top off with a handful of cheese and cover the pan with a lid until the cheese has melted. Place into tortillas, top with any additional toppings of choice and enjoy.

Crockpot Butter Chicken

crockpotbutterchickenI love butter chicken, so I’ve made it a bit healthier – and put it in the crockpot, so it’s really easy to make and fills the house with a delightful aroma. This to me is one of the best comfort foods.

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Ingredients:
1 tablespoon olive oil
1/2 white onion, diced
2 garlic cloves, minced
2 pounds boneless, skinless chicken breasts cut into 1/2″ pieces
1 14.5 oz can coconut milk
1 6 oz can tomato paste
salt and pepper, to taste
1/2 teaspoon curry powder
2 teaspoons garam masala
1/2 teaspoon fresh ginger
1/2 teaspoon turmeric

cooked rice, or other gluten free grain, for serving

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In a skillet over medium low heat cook the onions and garlic in the olive oil with the curry powder until the onions are translucent, about 5 minutes, then place into the crockpot.

Next add the tomato paste and coconut milk into the crockpot along with the rest of the spices and stir until lightly mixed. Add the chicken, and stir in well. Allow to cook on low heat for 4.5-5 hours. Serve along with rice or other grain of choice. Enjoy!

Creamy Garlic Mushroom and Onions over Quinoa

Creamy Garlic Mushrooms and Onions

I made this delicious dinner for two the other night and it was wonderful. It’s elegant and delicious – but it’s quite simple to make and takes under 30 minutes. I was looking for something creamy and more of a comfort food, but it had to have lots of great flavor and fill me up. This really did the trick!

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Ingredients:
1 tablespoon olive oil
2 garlic cloves, minced
8 oz whole white mushrooms
1/2 cup white onion, diced
salt and pepper, to taste
1/2 teaspoon dried basil
4 tablespoons cream cheese
2-3 tablespoons milk (depending on how thick you want the sauce)

3 cups cooked quinoa, cooked to package directions – or grain of choice

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Start off with cooking the quinoa or other grain, as it’ll take longer than the mushrooms.

In a large skillet over medium heat place the mushrooms, onions, olive oil, and garlic. Cook until the mushrooms and onions are tender – about 5-7 minutes. Add the cream cheese, salt, pepper, and basil and allow the cream cheese to fully melt down – then add milk until it’s at your desired creaminess. Pour over top quinoa or other grain and serve hot! Enjoy!

Arroz Con Pollo (Chicken with Rice)

The first time I had this delicious meal was in Mexico. There’s so many variations of it – and really there’s no wrong way to make it. As long as my chicken isn’t dry and it’s spiced nicely I’m going to enjoy my dinner. This is another one of those meals that reheats fantastically, so I can have a hot lunch the next day.

.chickenwithriceIngredients:
3 tablespoons olive oil
2 garlic cloves, minced
1 cup white onion, finely chopped
1 cup red pepper, chopped
1 cup green pepper, chopped
1 pound boneless chicken, cut into small pieces
1/2 teaspoon ground cumin
salt and pepper, to taste
1 cup rice
3 cups chicken broth
1 teaspoon saffron
2 1/2 cups mixed vegetables (carrots, peas, green beans, corn, etc) I use whatever I have frozen and let it unfreeze.

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In a large skillet over medium heat add 2 tablespoons of the olive oil and chicken. Salt and pepper both sides to your liking and add the cumin. Cook until lightly browned on both sides and no longer pink. Remove from the pan and set aside.

Add the remaining tablespoon of olive oil, the garlic, onions, and pepper. Sautee for several minutes, allowing to soften. Add rice, broth, saffron, mixed vegetables and chicken back to the pan. Stir well and continue to cook over the medium heat until most of the liquid has evaporated, about 15 minutes. Reduce the heat to low, cover and cook another 15-20 minutes allowing the rice to soften. Serve hot.

Easy Roast and Veggie Slow Cooker Dinner

potroast

This was one of the days where I had to be to work at 3am. I can’t tell you how much I love having a slow cooker for days like today, I can prepare a meal before I go to work and after I get home there’s a delicious lunch waiting for me. I also love the way it makes the house smell – it’s so inviting. This doesn’t take long to prepare and get into the cooker, and on a cold snowy day it’s worth it to wake up a little bit early for it.

Ingredients:
1 1/2-2 pounds chuck roast
salt and pepper, to taste
1-2 tablespoons olive oil
1 cup baby carrots
1 medium onion, sliced into 1/2″ pieces
4 medium potatoes cut into 1/2″ pieces
3 celery stalks cut into 1/2″ pieces
2 cups beef broth
2 garlic cloves, minced
1 tablespoon rosemary

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Season the meat with salt and pepper and coat a skillet with the olive oil. Cook the meat over medium high heat, until all sides are golden brown (about 6-8 minutes). Transfer to the slow cooker and pour the beef stock over top the meat, then add the rest of the seasonings and vegetables. Turn the slow cooker on low and allow to cook for 6-8 hours. The roast and vegetables should be very tender (basically falling apart) to the touch of a fork when done.

Perfect meal for a cold day – Enjoy!

Chicken Avocado Burritos

avoburrito1I’ve always liked burritos and tacos. They’re a great meal when I’m having family or friends over since you can build your own. I’d been wanting to make some that were a bit healthier – and I wanted to incorporate turmeric after a discussion I’d been having about it with my mom. So I came up with these delicious burritos for dinner.

Ingredients:
1 pound cooked shredded chicken
1 tablespoon olive oil
1/2 teaspoon turmeric
1/8 teaspoon sea salt
1-2 ripe avocados, diced
1/3 cup fresh cilantro, chopped
1 small jalapeno, diced
1 cup grape tomatoes, chopped
1/2 cup pepperjack cheese, shredded

gluten free tortillas of choice (I used Udi’s)

In a large skillet over medium heat place the olive oil and chicken. Sprinkle the salt and turmeric over both sides of the chicken and cook until no longer pink in the center, then gently shred it.

Prepare the rest of the toppings and combine in the tortillas. Serve warm. Serves 4. Enjoy!

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