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Quinoa Stuffed Roasted Red Peppers

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My mom spent a lot of time roasting red peppers in the little broiler drawer under her stove in the basement.  She’d turn them with her bare hands hunched down next to that hot flame.  I enjoy them now more than I did back then, and I sure don’t ever remember yellow or orange peppers growing up.  They were always plentiful in our garden but it was either green or red.  No quinoa back then either!

Roasting makes all the difference with this recipe.  It brings out the smoky sweet flavor of the peppers.  Delicious for a hearty weeknight meal paired with a fresh green salad, or steamed veggies.

Quinoa Stuffed Roasted Red Peppers
 
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Recipe type: GF Entree
Serves: 6 servings
Ingredients
6 red bell peppers (yellow or orange fine too)
Quinoa
  • ¾ cup dry quinoa
  • 1 small onion, chopped small
  • 8 ounces of cremini mushrooms
  • 1 tablespoon olive oil
  • 2 cups coarsely chopped fresh spinach
  • 1 cup water
  • ¼ teaspoon salt
  • ½ cup grated Pecorino Romano cheese or ⅓ cup nutritional yeast
  • Black pepper
  • 1-3 cups shredded mozzarella cheese (dairy or vegan)
Marinara Sauce
  • You'll need about 3-4 cups of sauce.
Instructions
  1. Rinse the quinoa in a strainer and set aside.
  2. In a medium saucepan, saute the onions and mushrooms in olive oil until they begin to wilt.
  3. Add the quinoa and stir until well combined.
  4. Add the water and salt, give it a stir, cover, and let simmer on low heat for 20-25 minutes until all the water is absorbed and the quinoa is cooked.
  5. Add the spinach, cheese/yeast, and fresh ground pepper to taste. Stir until the spinach is wilted. Adjust your seasonings and add more salt if needed.
Roasted Peppers
  1. While the quinoa cooks roast the peppers. You can use your broiler, grill, or stovetop over an open flame. Here's a video for some instruction: https://www.youtube.com/watch?v=pG9AKx7awnM
  2. Slice the peppers in half and remove stems and seeds.
Marinara Sauce
  1. If you want to make your own, here is an easy-peasy quick recipe.
  2. In a medium saucepan, heat 1-2 tablespoons of olive oil with 1-2 cloves of crushed garlic, and a pinch of crushed red pepper. Cook on medium heat for a few minutes being careful not to burn the garlic. Add a 28-ounce can of crushed tomatoes, along with 2-3 teaspoons of dried herbs (basil, oregano, or marjoram,) or a large handful of fresh basil. Simmer for 20 minutes.
Assemble
  1. Preheat oven to 400°F.
  2. Add a couple of ladles of sauce to the bottom of a large baking dish.
  3. Stuff each pepper half with quinoa and transfer to the baking dish.
  4. Top with more marinara, then the shredded cheese.
  5. Bake uncovered for 20 minutes until hot and bubbly.
 

Shoestring Parsnip Fries with Garlic & Rosemary

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If you’re a french fry lover and looking for a healthier alternative, you have to try these delicious little parsnip fries!  I would never think of ditching my potatoes but this is a good way to mix it up and get some healthy root vegetables cooking in your kitchen.  They’re chewy and crunchy at the same time, and well seasoned with fresh garlic and rosemary.   I’ve never actually looked up the nutritional value of parsnips but found out this tasty root vegetable is a great source of vitamin C, B complex, fiber, iron, calcium, copper, and manganese.  They also contain anti-inflammatory properties and can help with hypertension, oral and bone health, digestion, and overall immune support.  They are often mistaken for the white variety of carrots and have a slightly spicy flavor and taste like a cross between carrots and a potato.  Parsnips can be pureed, roasted, steamed, juiced, or added to soups.  Turning them into shoestring fries is one of our favorite ways to enjoy these little morsels.  You may also consider serving them as an appetizer before your Thanksgiving dinner this year.  Enjoy!

Shoestring Parsnip Fries with Garlic & Rosemary
 
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Recipe type: Side Dish, Appetizer
Ingredients
  • 2 pounds parsnips (8-9)
  • 3-4 tablespoons olive or melted coconut oil
  • 2 crushed garlic cloves
  • 3 large sprigs of rosemary
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375°F.
  2. Wash and peel the parsnips and slice them into very thin 3-inch strips.
  3. Transfer to a large bowl and add the oil, garlic, rosemary, salt, and pepper.
  4. Toss until evenly coated, then transfer to 2 baking sheets. You can line it with parchment paper if you wish.
  5. Cook for 10-15 minutes on the top rack, then stir them, rotate pans, and roast for another 10-15 minutes until cooked. Turn the oven down to 350°F if they look like they're burning.
Notes:
  1. You can line up the strips in single layers on the baking sheet but it isn't necessary because they're so thin. I've done it both ways and they turn out the same.
 

 

 

Gluten & Grain Free Thanksgiving Dressing

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I think I’ve mentioned before that I’m not sensitive to gluten, but my inspiration to create gluten-free recipes came from my daughter Maya, who I believe, gets triggered just by looking at gluten!  She was just recently diagnosed with celiac disease and we weren’t at all surprised.   I used to make this recipe for her when we lived in Austin and she loved it.  I’ve attempted to make dressing/stuffing with gluten-free bread but it always tastes like cardboard.  Hence this yummy veggie dressing was created so that you can serve this Thanksgiving for your family and friends who can’t tolerate gluten.  It’s filled with roasted butternut squash, Brussels sprouts, and beets, along with chestnuts, cranberries, and traditional herbs and spices like rosemary and thyme.  Simply delicious!

Gluten & Grain-Free Thanksgiving Dressing
 
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Recipe type: Gluten-Free Thanksgiving Dressing
Ingredients
  • 5 cups peeled, cubed butternut squash
  • 2 cups Brussels sprouts, halved
  • 2 medium beets, cubed
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • ½ cup coarsely chopped chestnuts
  • ¼ cup dried cranberries, and/or ½ cup fresh apples
  • 2 teaspoons poultry seasoning
  • 2-4 sprigs fresh chopped rosemary
  • 4-5 sprigs fresh thyme (stems removed)
  • ½ cup chopped fresh parsley
  • ½ cup veggie stock
  • 2-5 tablespoons olive oil or butter, plus a drizzle for roasting
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 400°.
  2. Transfer the squash, Brussels sprouts, and beets to a baking sheet, drizzle with olive oil, salt, and pepper, and roast until just cooked about 30 minutes. Stir 1-2 times halfway through.
  3. While the veggies are roasting, add the celery, onion, and 2-5 tablespoons of the olive oil/butter to a skillet ( I like using cast iron here) Cook on medium heat along with the rosemary, thyme, poultry seasoning, salt and pepper for 10-15 minutes until slightly soft but not mushy.
  4. Transfer to a large bowl and add the roasted veggies, chestnuts, and cranberries/apples.
  5. Mix until well combined and adjust your seasonings adding more salt, pepper, and/or herbs.
  6. Add the veggie stock and parsley and give it another toss, then transfer to a baking dish (9x13, or 2½ quart)
  7. Cook for 30 minutes covered.
  8. Healthy & delicious!
 

Easy Potato Tortillas

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How does one make the best, most delicious, homemade tortillas without gluten?  Well, here it is!  This recipe is super easy and requires only 2 ingredients!  We love potatoes and eat them often.  We don’t buy into the bad rap they sometimes receive.  You know the ones – “they’re fattening, they’re high on the glycemic index scale, they contribute to candida overgrowth, they are full of starch and low in nutrients.”  HOGWASH I say!  On the other hand, some of the things we do to the beautiful potato, like deep frying in less than optimal oils, can cause major health issues.

Potatoes are a versatile root vegetable with literally hundreds of varieties that fit into seven categories: russet, red, white, yellow, blue/purple, fingerling and petite, all are high in nutrients  This recipe uses the Yukon Gold variety, but you can also use red potatoes.

Here are some health benefits of the potato:

  • Low caloric content
  • High in potassium and vitamin C
  • They contain antioxidants which neutralize harmful molecules known as free radicals
  • They are rich in B6, trace minerals, and fiber
  • They contain lysine which acts as a powerhouse against cancers, inflammation, and viruses
  • Potatoes contain a special type of starch known as resistant starch
  • According to Dr. Mark Hyman:

    “Resistant starch is a kind of starch that is not digested in the small intestine, hence its name. Instead, your gut bacteria processes it, creating beneficial molecules that promote balanced blood sugar and healthy gut flora.  In other words, when you eat resistant starch, it “resists” digestion and does not spike blood sugar or insulin.”

  • They are antiviral, antifungal, and antibacterial
  • Don’t forget the skin!  So much of the fiber and nutrients come from the skin of potatoes

This recipe creates a soft pliable tortilla that you can stuff and hold in your hand, which we all know is an important trait of the tortilla.  After all, there’s nothing worse than a tortilla that won’t stand up to the test of it’s filling.  They make a great breakfast taco with eggs and all the fixings.  Naturally gluten-free, vegan, and so satisfying!  Let me know how your tacos turn out!

5.0 from 1 reviews
Easy Potato Tortillas
 
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Recipe type: Gluten Free Tortillas
Serves: 6
Ingredients
  • 4 heaping cups peeled, cubed, Yukon Gold potatoes
  • 2 tablespoon olive or coconut oil
  • 1 teaspoon salt or garlic salt
  • Black pepper to taste
Instructions
  1. Line 2 baking sheets with lightly greased parchment paper and set aside.
  2. Preheat oven to 400°F
  3. Place the potatoes in a saucepan, cover with water, and add a pinch of salt.
  4. Boil until soft about 15-20 minutes.
  5. Drain the potatoes in a colander and let them sit for 5 minutes to make sure the potatoes are not holding any water.
  6. Add the oil, salt/garlic salt and pepper and mash with a fork until smooth. A few small lumps are ok.
  7. Scoop the potatoes into a ½ cup measure into 6 mounds on the baking sheets, 3 per sheet.
  8. Spread with your hands to a 6 inch round using your fingers and palms.
  9. Cook for 25-30 minutes, then flip with a spatula and cook an additional 10-15 minutes. You want them nicely browned but not so much that they'll crack when bending and filling them.
  10. You can continue to flip and rotate the pans in the last 10 minutes, especially if your oven doesn't cook evenly.
  11. Eat them immediately while they're hot, or store in the fridge in an airtight container.
  12. These tortillas make great breakfast tacos!
 

 

 

 

Rosemary Balsamic Roasted Cherry Tomatoes

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Tomato season is here in SoCal and I’m enjoying every minute of it!  Some of the varieties we’re seeing at our local farmer’s markets are new and interesting to me, and I certainly want to try them all.  It’s so wonderful eating ‘real’ tomatoes again after living in Texas for so many years.  Perhaps it’s the soil there, but even homegrown tomatoes tasted, well…let’s just say they left much to be desired.

Roasting tomatoes bring an intensely concentrated flavor and the result is a juicy, succulent, candy-like morsel.  Use your favorite flavor profile; I absolutely love this combination of olive oil, balsamic vinegar, rosemary, and garlic, with a touch of honey to create a bit of caramelization.  They are so tasty and delicious; you can’t mess these up!  Let us know if you have some tomatoes sitting around your kitchen or garden waiting to be roasted.  We had these in a spinach salad last night, but here are 10 more things you can do with roasted cherry tomatoes:

  1. Add to any pasta dish
  2. Top polenta squares with pesto/cheese
  3. Add to quesadillas or crepes
  4. Add to soups or stews
  5. Put them in your favorite quiche
  6. Topped on pizza, bruschetta, or flat bread
  7. Toss in your favorite curries
  8. Add to risotto, rice, or quinoa dishes
  9. Use them as a base for roasted tomato salsa
  10. Add them to pan roasted potatoes during the last 5 minutes
Roasted Rosemary Balsamic Cherry Tomatoes
 
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Recipe type: Gluten Free Side Dish
Serves: 1 pint
Ingredients
  • 1-pint cherry tomatoes
  • 1 Tbl olive oil
  • 2 Tbls balsamic vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed or minced
  • 2 rosemary sprigs, coarsely chopped
  • Coarse salt and pepper
Instructions
  1. Preheat oven to 300°F
  2. Combine and toss all ingredients directly on a baking sheet. Spread them out into one layer and roast for 40-45 minutes, until the tomatoes are soft. If you're using larger tomatoes they'll take a bit longer to cook. Use the taste test and cook to your liking 😉
 

Amazing Artichokes

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Not sure you’ve ever seen the trailer of Chef Nick Stellino on Create TV when he says: “I have no idea how it happened – the first guy that looked at an artichoke and said, hmm, I think I can eat that!”  I laugh so hard every time I see it.  Here’s a clip with him going into more detail about this lovely, sometimes intimidating vegetable.  https://www.youtube.com/watch?v=5ZK8wMRcx6E

I’ve had a love affair with the artichoke my entire life.  I remember growing up picking each leaf one by one and scraping off the edible part with my teeth. My mom cooked them often and every time we sat down to enjoy them, she took pride to tell us how good they were for our livers.  She liked the smaller ones where she would boil them in a light broth of onion, parsley, garlic, and lemon.  Stuffing them with a breadcrumb mixture was also her specialty.

If you’re not familiar with how to cook artichokes, take a look at the video below and the step by step recipe instructions.  This is one of my favorite ways to prepare them; I prefer the smaller globe variety that you can find at Trader Joe’s for a great price during the summer season.  Nutritionally, my mom was right, they’re great for the liver and digestive tract, and packed with vital antioxidants.  They contain a good amount of fiber and are a great source of iron especially for vegetarians.  While the heart of the artichoke is most often consumed, and so worth the patience it takes to get to,  the leaves are actually where lots of the important nutrients are stored.

You can serve these up as a side dish, appetizer, or as a main course if your hubby is out of town like I do!  Artichokes are a great vegetable to introduce to kids and lots of fun to prepare and eat together.  Give us a shout if you have some artichoke tips and recipes to share!

 

Amazing Artichokes
 
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Recipe type: Vegetable Side Dish
Serves: 4-6 servings
Ingredients
  • 4 small to medium artichokes
  • 2-3 Tbl olive oil
  • 4 cloves fresh minced garlic (use 1 clove for dipping sauce)
  • Course salt & pepper
  • 1-2 lemons
  • ½ c melted butter or ghee
Instructions
Choosing Artichokes
  1. When choosing artichokes it's best if they feel heavy and the leaves are tightly closed. Keep in mind that an artichoke is a flower bud, and as it gets older the leaves will start to open and dry out. Another indicator of a fresh artichoke is to press the leaves against themselves, and they'll create a slight squeaking sound.
Cleaning & Cooking Artichokes
  1. Before exposing to water, cut about 1 inch off the tips of the leaves with a sharp knife, trim the stem, then use your kitchen scissors to cut off the little thorns on the lower leaves. Remove any smaller leaves at the base of the stem.
  2. Slice in half, wash and add them to a large bowl of water with lemon slices to keep them from getting brown.
  3. Transfer to a steamer pot and steam for 20-30 minutes, or until a sharp knife inserts through the center heart.
  4. Heat a large skillet with the olive oil and 3 cloves of garlic, and cook 1-2 minutes on medium heat.
  5. Add the halved artichokes, cut side down, and cook for 5-10 minutes until golden, then flip for a few more minutes.
  6. Sprinkle with salt, pepper, and fresh lemon juice.
Dip
  1. Melt butter/ghee and add ½ lemon and 1 clove minced or crushed garlic (optional)
  2. Perfection!
  3. Notes: If you see that the artichokes are turning brown too quickly, you can rub the ends with fresh lemon. This dip is very light because I like to taste the full flavor of the artichokes, and sometimes don't even use a dip. If you're looking for a bigger punch, you can also find 10 simple dips for artichokes on the Kitchen Treaty website.
 

Salmon Cucumber Bites

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Ah, the lovely cucumber, so versatile and refreshing.  These cucumber slices can be topped with an array of garnishes, but I used smoked salmon because I just smoked several pounds of it in my Little Chief smoker this past weekend. Oh, what fun that was; it had been way too long!  My husband and I love little bites and many evenings we make an entire meal out of them.  You can, of course, also serve these as a tasty snack or an appetizer to tide you over until dinner is ready.  They’re so crisp, healthy, naturally gluten-free, and you can whip them together in 15 minutes or less!  Use your favorite yogurt, cream cheese, or goat cheese, then top with a touch of smoked salmon, and fresh herbs.  Great for summer parties with family and friends!

Salmon Cucumber Bites
 
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Recipe type: Appetizer
Serves: 25-30 slices
Ingredients
  • 1 English Cucumber
  • ½ c your favorite yogurt, cream cheese, or goat cheese
  • ¼ lb smoked salmon chopped in small pieces
  • Fresh herbs like chives, dill, or mint
  • Optional: capers and/or olives
Instructions
  1. Wash and slice the cucumber into ¼ inch rounds and top with your choice of yogurt/cheese, then salmon and herbs.
  2. Refrigerate until ready to serve.
  3. Best when eaten the same day.

Spicy Sweet Potato Chips

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I’ve been making sweet potatoes for my two adorable dogs lately and decided to finally purchase a mandolin thinking I could get a crispier chip.  Well, I learned that this really does yield a nice crunchy chip but I didn’t like the particular mandolin and returned it.  I’ll probably buy a different one sometime in the future, so I went back to my old-fashioned sweet potato slicing method and used a knife. The key here is to get them super thin and not use parchment paper.  I have two really old baking sheets that I’ve had for at least 20 years and they’re perfect for roasting veggies or chips like this.  Use the sharpest knife you have, or a veggie peeler, and slice super thin.  I don’t really mind the meatier ones but use the tool of your choice, and by all means, use your mandolin if you have one.   I’m also always looking for different ways to incorporate turmeric into my diet and it works beautifully with sweet potatoes here, along with cayenne and paprika.  They’re quick and easy to make for an appetizer or snack, and really tasty warmed up the next day as they get a little chewy.  You can set your oven to 200 and let them slowly warm up.  This was my breakfast the other day along with a smoothie!  Here are some wonderful nutritional benefits of the lovely sweet potato and please comment below if you give these a try.

  • Rich with antioxidants such as beta-carotene, vitamins C, D, & E
  • They contain minerals such as manganese and iron and are also high in potassium and B vitamins
  • One of the best anti-cancer fighting foods
  • Regulate blood sugar and easy to digest
  • Anti-inflammatory properties
  • Babies love them!
Spicy Sweet Potato Chips
 
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Recipe type: Appetizer, Snack
Ingredients
  • 1 pound sweet potatoes
  • 2-3 Tbls olive oil
  • 1 tsp paprika
  • 1 tsp turmeric
  • ⅛ - ¼ tsp cayenne
  • ½ tsp salt
Instructions
  1. Preheat oven to 325°F
  2. Combine the paprika, turmeric, cayenne, and salt in a small bowl and set aside.
  3. Lightly grease 2 large baking sheets.
  4. Wash and dry the potatoes and slice thinly with a knife, mandolin, or veggie peeler, and transfer to a large bowl.
  5. Add the olive oil and toss to coat, start with 2 tablespoons, then add more if needed.
  6. Sprinkle in the spice mixture and toss to evenly coat all the potatoes evenly.
  7. Layout in a single layer on the baking sheets and bake for 7-10 minutes. Flip and return to the oven for another 7-10 minutes. At this point, I may flip a few more times and rotate the pans. Cooking time really depends on the thickness of the potatoes. Keep a close eye on them and turn the oven down if it looks like they're cooking too fast or burning. If using a mandolin, cooking time will be quicker, so check after 5 minutes.
  8. Remove from oven and sprinkle with coarse sea salt.
  9. Enjoy!

Salt & Vinegar Smashed Potatoes

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Crispy on the outside, and creamy on the inside, salt and malt vinegar smashed potatoes!  Perfect for a Sunday supper side dish, or served up with a pan of roasted veggies.  Very simple to make, with just a handful of ingredients; just boil the potatoes, then smash, bake, and brush with vinegar.  If you really want to go all out, you can pan saute´these beauties, preferably in a cast iron skillet for extra crunch.  I used malt vinegar here but they’re super delicious with a good quality balsamic vinegar too.  If you’re gluten sensitive, I would stay away from malt vinegar as it can sometimes contain gluten.  You can use tricolor baby potatoes and I find the smaller the potato the crispier the final outcome.  Topping possibilities are endless and if you’re a cheese lover/eater you can top with some parmesan cheese!  Since my hubby was in town this week I was able to put together a short video for you here.  Please leave a comment if you decide to smash some taters this week!

 

Salt & Vinegar Smashed Potatoes
 
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Recipe type: Appetizer, Side Dish
Serves: 4 servings
Ingredients
  • 1.5 lbs baby potatoes (red, yellow, or tricolor)
  • ⅛ c salt
  • 2 Tbl Ghee or olive oil
  • 1 tsp garlic salt, or 1 clove minced garlic
  • Cracked pepper
  • ¼ c malt or balsamic vinegar
  • 2 Tbl chopped parsley
Instructions
  1. Wash potatoes, then add to a large pot and add enough water so all potatoes are submerged.
  2. Add the salt and bring to a boil, then reduce to medium heat with so you have a slow boil.
  3. Cook 20-25 minutes until soft and a knife slides easily into the potato.
  4. Drain and add the potatoes back into the pot and add ghee, garlic, salt and pepper, and toss until potatoes are completely covered.
  5. Preheat your oven to 425° and line a baking sheet with parchment paper. You may need 2 sheets.
  6. Transfer each potato to the baking sheets, then smash with a wooden spoon, potato masher, or bottom of a measuring cup.
  7. Roast for 20-30 minutes, then flip for an additional 10-15 minutes.
  8. Remove from oven and brush with vinegar. Use remaining vinegar as a dip.
  9. Sprinkle with chopped parsley.
  10. Notes: Do not use malt vinegar if you're gluten sensitive. Balsamic, apple cider, or rice vinegar will work fine. You can also saute´these in a cast iron skillet which will result in a crispier potato.

Sweet Potato Toast

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Swap your bread for nutrient-rich sweet potato toast. It’s packed with potassium, antioxidants like beta carotene, vitamins C, E & D, and minerals such as manganese and iron. Gluten free and so simple, with endless topping possibilities! A great comfort food year round.

Sweet Potato Toast
 
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Recipe type: Breakfast, Side Dish
Ingredients
  • Sweet Potatoes
  • Your choice of toppings
Instructions
  1. Wash and dry the sweet potatoes.
  2. Slice the potatoes lengthwise ⅛ - ¼ inch thick, or use a mandolin.
  3. Toast the slices for about 4-6 minutes in 3 intervals. The thicker the potato slices, the longer they will take. 3 is usually the magic number for me. You can also use a toaster oven or your kitchen oven, just keep flipping until cooked through. If I need to make bigger batches I use my oven.
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  4. Enjoy with your favorite toppings!
Notes
Here's a few topping suggestions:
Lox and goat cheese
Avocado and tomatoes
Nut butters and jam
Eggs
Fruit
Roasted veggies
Pesto
Hummus
Beans
Tapenade
Peach butter
Cinnamon and butter
And the list goes on... How many can you think of?

Have fun and enjoy!
 

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