Gluten Free

Stuffed Swiss Chard

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One of my favorite sides. Really this can be eaten as a whole meal if you so desire. Healthy and satisfying!

Stuffed Swiss Chard

One bunch Rainbow Swiss Chard
One bunch Green Onions, chopped
1/2 pint cherry or grape tomatoes, whole
4 garlic cloves, minced
1-2 large shallots, diced
1/2 cup shredded mozzarella (or fresh balls)
Salt
Pepper
Olive oil

Preheat oven to 350. Steam the Chard in a large pot. Remove after Chard has become wilted, lay individual pieces out flat on a greased cookie sheet (I like to double them up to prevent tearing). Salt and pepper the inside of each chard piece.

In a small bowl, combine garlic, shallot, green onions, pepper, cheese, and tomatoes and mix well. Place a small amount of the mixture in the middle of each Swiss chard leaf then roll to create a packet. Seal with a toothpick if necessary. Brush the top of the chard packets with a bit of olive oil and sprinkle them with salt and pepper. Bake for about 14 – 20 minutes.

Sauteed Spinach

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I can eat sauteed spinach all day, everyday. It is super easy, healthy, flavorful and versatile. It can be used as a side, as a bed for a protein such as salmon, can be used as a stuffing, or as a whole meal. I crave this over and over again – hey I guess it is better than craving pizza!

Sauteed Spinach

Baby spinach leaves, washed and dried – you will need a good bit of spinach as its volume is significantly reduced after cooking
3-4 cloves garlic, minced
1-2 large shallots, thinly sliced
Crushed red pepper *optional, I tend to not add it
Salt
Fresh ground black pepper
Dash of white wine (sub chicken broth if you have no white wine)

Heat a dab of olive oil in a large, high walled skillet. Saute garlic and shallots (properly seasoned) until glassy then hit with a nice pull of white wine (depending on how much spinach you are using decrease or increase the amount of wine added). Once the wine cooks off, add the spinach to the pan and allow to wilt. Pepper and serve.

Fish Tacos

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I love fish tacos. I have not made these in a while, but I really do love them and I think they are way better than a lot of fish tacos that you can buy at restaurants. You can get as crazy as you want with the toppings – I typically like them a certain way. Incidentally, this is the only way that I will eat Tilapia. Not sure why, but I just do not like it any other way.

Serves 4 (one taco each)

  • 2 Fresh Tilapia fillets
  • 4 corn tortillas
  • 1.5 cups Chile Corn Crust (you can buy this pre-made from Central Market or make your own crust using tortilla chips and various spices – I have done both they are equally good one is much simpler)
  • Half head of radicchio or red cabbage, shredded
  • 1 carrot, julienned
  • Chipotle Aioli
  • Large handful of Cilantro, chopped
  • Avocado Slices
  • Olive oil, egg or soy sauce for coating fish
  • Shredded cheese of choice *optional

Marinated fish in soy sauce – if using for a few minutes. In a small bowl beat an egg, then coat the fish on both sides (after salt properly seasoning the fish). On a plate, spread the crust out and then dip the fish onto the crust, coating well on both sides. Place the fish in a large skillet with heated oil (canola oil poured at least a half inch high), flip after about 2-3 minutes depending on thickness of fish. Remove fish to a plate covered with a napkin to absorb excess grease. Squeeze with a bit of fresh lime juice.

Warm tortillas in oven (laid directly on the rack. Prepare the Chipotle Aioli and put into a small bowl. Into individual bowl, place radicchio, carrots, avocado slices, cilantro and shredded cheese if using (I don’t like mine with cheese but feel free).

Build taco as you wish and enjoy (the fish will be divided into two pieces per fillet).

I like to serve this with black bean-corn salsa or black bean-mango salsa.

Sausage and Egg Scramble

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I have been telling D for some time now that I will make him eggs for breakfast. Finally, I came through. I had eggs that I need to use up, along with some sausage leftover from stuffed tomatoes so Sunday morning I set out to make him breakfast (somewhat grudgingly as I did not feel well, but I promised…).

Serves two (small portions)

  • 3 Eggs
  • Salt
  • Pepper
  • Onion or Shallot sliced
  • Dash of milk
  • Shredded Monterrey Jack
  • Half link of Spicy Italian Chicken Sausage
  • Dash of Tabasco
  • Spoonful of Pesto (optional – add if you have)
  • Grilled Tomatoes (optional – I would have liked to do these but we did not have tomatoes)
  • Yeast Rolls or Toast

Saute onions until glassy. Add sausage to pan (mine was previously cooked as it was leftover). Combine eggs, salt, pepper, and milk in a small bowl and mix until blended. Once onions are cooked, pour eggs into pan and scramble. Add cheese and a dash of Tabasco, fluff eggs and remove to a plate. If using pesto, mix it in and season as desired. Serve with buttered toast or garlic toast.

If cooking tomatoes, brush with olive oil, salt and pepper then grill for a few minutes on each side. As an option you can rub with garlic.

Beef and Green Bean Saute with Coconut Rice

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I will grant you that the title is a misnomer as there are beets, carrots, and green beans in this bad boy stir fry. I made this Thursday night after having gone to the grocery on Tuesday night and buying TONS of veggies (I was planning on dieting this week and just overall missed veggies). I decided to change up my basic veggie list and got some green beans versus broccoli – have now had green beans twice this week but that is another story. I knew I wanted to do something with green beans and beef (CM was having a sale on pre-marinated sirloin and I was sick of chicken). Thursday night came around and I had carrots, beets and basil that I needed to use up; ergo, they went into the beef and green bean saute. It was excellent, flavorful, healthy and exactly what I wanted to eat last night.

Makes two large portions

Saute

  • Half Pound Sirloin (I used honey habenero pre-marinated sirloin from CM – marinate as desired)
  • 3 cups green beans, end trimmed and roughly sliced in the middle to make 1.5 inch long pieces on either side
  • 1-2 large carrots, washed, peeled and slice *optional, but recommended
  • 1-2 large gold beet, sliced and quartered *optional
  • One half white or yellow onion or two large shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1-2 tbsp of minced ginger
  • 1/3 cup chicken broth
  • a couple fingerfuls of flour or cornstarch for thickening
  • 1 tbsp soy sauce
  • 1.5 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1-2 tbsp Chili Garlic Paste or Sriracha
  • Dash of Asian House Spice *optional
  • Dash of coconut milk
  • One half lime
  • Fresh cracked pepper
  • Salt – just a pinch
  • 1.5 tbsp sesame seeds

Garnish

  • 1/3 cup green onions, chopped
  • fresh torn basil

One Recipe Coconut-Ginger Rice

Prep – Chop garlic, onions, garlic and set aside in one bowl. In another bowl, combine soy, hoisin, oyster sauce, broth, and chili paste.

Steam veggies until almost fork tender and reserve.

In a small saucepan, combine water, coconut milk and salt and bring to a boil. Add rice, stir, reduce to simmer, cover and cook for 10-12 minutes.

Heat sesame oil in a large skillet, once hot add garlic, onion, ginger, flour and a tad bit of salt. After a few minutes add beef and sear on each side, remove to rest before cutting into strips. After removing beef, add the broth mixture and stir well. Let the sauce hang out for a few minutes and then return beef to pan (after cutting into strips). Simmer for a few minutes, then add veggies. Add a dash of coconut milk, lime juice sesame seeds, pepper and additional seasonings as desired. Stir well.

To serve: place rice on plate, top with stir-fry, garnish stir fry with green onions and basil.

If all prep work is done this should only take about 10-15 minutes to prepare.

Sausage-Stuffed Tomatoes

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I am on a pseudo-diet. I thought hey let’s have some chicken with a reasonable amount of goat cheese and baked tomatoes. Low enough in calories right? Well yes in theory….then the dilemma of what to stuff the tomatoes with arose. Usually I stuff them with leftover chicken, but….we were having chicken as the main. In the spirit of dieting, I suggested to D that I just stuff them with garlic, spinach, shallots and arugula pesto. Somehow this turned into sausage or prosciutto or some other man food being included. Final result: baked tomatoes stuffed with Spicy Italian Chicken Sausage, Monterrey Jack, Pesto, Garlic and Shallots. Topped off with fresh torn basil. D was happy and, I have to admit, the man food tasted good! In the spirit of dieting I used chicken sausage so we were all happy. Hey, chicken sausage counts as diet food right?

Sausage-Stuffed Tomatoes

Serves 4 (at half a tomato each)
2 large cluster tomatoes, halved and seeded
One shallot, minced
One clove garlic, minced
1.5 tablespoons pesto (arugula or basil)
One half of a Spicy Italian Chicken Sausage (or other sausage of choosing)
1/3 cup of shredded Monterrey Jack (I used MJ because I had it, Fontina or Mozzarella can also be used)
Salt and Pepper
Olive Oil

Use oil to grease a baking dish or sheet.  In a pan, heat oil and add shallots and garlic. Cut the sausage casing and empty half of the filling into the pan and saute with the garlic and shallots. Once mostly cooked remove to a bowl and allow to cool for a minute or two. Combine salt, pepper, cheese and pesto with the sausage mixture – mix well. Stuff the mixture into the tomatoes (making sure to get the yumminess all the way down in the bottom cavity of the tomato) then sprinkle top with salt and pepper as desired and place on the baking sheet.

Bake for fifteen – twenty minutes on 375, remove, top with basil and serve.

*Feel free to coat the top with bread crumbs if you like.

Spinach and Goat Cheese Stuffed Chicken

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One of the few ways you can get me to eat a chicken breast. I love sauteed spinach and I love goat cheese and spinach salads so this is how this little gem came about one night. I wanted a piece of chicken that I would enjoy, whilst adding extra greens to the plate, and I wanted a richness that the goat cheese lends well.

Filling

  • Shallots, sliced – one or two large
  • 2 cloves garlic, minced
  • 3-4 heaping handfuls of spinach
  • Small handfuls of dehydrated cranberries
  • 1 ounce goat cheese, crumbled
  • Salt and Pepper,
  • White wine – just a splash
  • Proscuitto or Pancetta thinly sliced (optional – only use if you have or want a touch of saltiness)

Chicken

  • 2 Chicken breasts
  • Salt
  • Pepper
  • Cayenne
  • Thyme

**If you would like to bread these go right ahead – if I have the time or enough calorie wiggle room I usually do Panko -Parmesan – basil crust, regular bread crumbs with grated Parmesan or Pecorino. You can also smother with Fontina 10 minutes into baking if you really want to splurge.

Heat olive oil in a skillet, once hot add the shallots and garlic with a pinch of salt (if using cured pork add in at this point as well). Once glassy, splash a bit of white wine in the pan and allow to cook off. Add spinach and allow to wilt slightly. Remove to a bowl, add salt as necessary and pepper as desired. Crumble goat cheese and add cranberries and mix well.

On a clean surface prepare the chicken in one of two way:
1) Pound chicken thin, apply filling over entire surface and make a roulade
2) slice breast down middle and make a pocket (do not cut all the way through both sides), stuff filling into pocket and sealing with a toothpick

After chicken is stuffed – or rolled – season with salt, pepper, cayenne and thyme to taste and bake on 350 (I think for about 20 minutes – not sure I always just take it out when it is done).

Remove from oven and top with any remaining spinach. I like to make a small bit of Shallot – White Wine Sauce to go over the chicken but it is not mandatory. Squeeze with a bit of lemon for a nice kick and serve with steamed veggies and cous cous or long grain wile rice (tonight it will be stuffed baked tomatoes with arugula pesto).

Salmon with veggies and Ginger-Lime brown Rice

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This is a version of a take out favorite of mine from a Japanese place. One day I just figured…hey I can make that myself! I am willing to bet mine is healthier, plus I get more for the money and the satisfaction of cooking it. You could add veggies to this if you would like – I have used edamame before with success. Crispy shallots (as a garnish) are a great addition for texture. Remember when making this that brown rice can take a while to cook – between 45 minutes and an hour. Just an FYI so you can plan accordingly.

  • Serves 2 plus leftovers
  • One cup Brown Rice
  • 2 cups chicken broth
  • 5 large mushrooms (white, cremini or baby bellas – or a mixtures) sliced
  • One small white onion or two large shallots, sliced
  • 2-3 cloves garlic, minced
  • 1 inch piece of fresh ginger or 1 tablespoon of minced ginger by The Ginger People
  • Half bunch of green onion, cut into one inch pieces
  • One to two broccoli stems
  • about a half pound salmon (this is 4 oz per person)
  • Sriracha to taste
  • Ginger Lime Sauce – The Ginger People – to taste
  • Sesame or Peanut Oil
  • Sesame Seeds – Optional
  • Crispy Shallots

Cook brown rice in chicken broth. Steam Broccoli.

Heat oil in a skillet on medium heat. Add garlic, ginger, and onion and saute (properly season). Add mushrooms after about 3 minutes and continue cooking until mushrooms are brown but not overcooked. Add green onions and saute about 2 minutes. Add Salmon (that has been properly seasoned – I like to use salt, pepper, and turmeric) and sear until desired doneness. Add several tablespoons of ginger lime marinade mixed with Sriracha and stir in broccoli and rice. Mix well and top with crispy shallots and sesame seeds and serve.