Red Snapper with quinoa pilaf and zucchini

1 pound of red snapper, skin on
1 lemon
olive oil
s&p
3 zucchini, sliced
grape tomatoes, cut in half
1 cup quinoa
6 baby carrots minced
2 onions minced (1 onion for snapper, 1 for quinoa)
1 clove of garlic sliced
2 cups chicken or vegetable broth

First saute the zucchini with some olive oil, the garlic salt and pepper. Turn heat to low and set aside. In a medium pot on high heat add minced carrots and onions. Saute until carrots and onions soften. Add 1 cup of quinoa and stir for a minute or so to get toasted. Add the broth and bring to a boil. Turn to low and simmer with lid on for 15-20 minutes or until liquid absorbed.

In a grill pan or large saute pan on high heat add some olive oil. Season the red snapper wtih salt and pepper. Place skin side down first. Give pan a quick shake so the skin doesn't stick. Squeeze some lemon on top. Cook about 4-5 minutes and carefully turn over. Squeeze some more lemon and toss tomatoes and onions in pan. Cook another 4-5 minutes or until fish no longer translucent on medium heat. If you have some white wine around the house pour a little in the pan to remove the brown bits and makes a little sauce. Otherwise squeeze some more lemon.

Black bean soup

I used to order black bean soup every time I went to a Mexican restaurant. I can't do it anymore. The soups are never as good as mine. I don't know what it is, but the flavor is always so bland.

My recipe is so easy and simple. This soup could be served by itself or with some tortilla chips.

Olive oil
3 cans of black beans, drained and rinsed
1 medium onion, small dice
1 jalepeno, seeded and small dice
1 clove of garlic, minced
1/2 tsp dried oregano
1 Tbs red wine vinegar
pinch of red pepper flakes
1, 32 oz can of chicken broth or vegetable broth
S&P to taste

In a medium soup pot on medium high heat saute onions, garlic and jalepeno with oil until soft. Add the beans. Stir. Add the rest of the ingredients and bring to a boil and then reduce to a simmer. Simmer 15-45 minutes. Puree and serve. If you like the texture of the beans reserve a cup and add back to soup after puree.

Leftovers

I had big plans to make a turkey soup with the bones and meat Thanksgiving night. I didn't plan on getting home the previous night at 1am. My sone waking up at 230am. And getting about 4 hours sleep. The bones went in the trash and I came up with a better idea. This was lunch on Friday when my son was sleeping, hence the cheese.

Turkey Quesadillas

leftover turkey meat
shredded cheese, I use the Mexican blend
1 thinly sliced onion
1 bell pepper, thinly sliced
2 avocados, chopped
1 jar of favorite salsa, we love the Whole Foods 365 brand
4 whole wheat low carb wraps, found in the taco section of store
olive oil for heating the pan

I first sauteed the onion and pepper until slightly carmelized. Then set aside. I used the microwave to warm up the turkey meat.

Any fry pan will do, but I put our grill pan on medium heat and drizzled the oil to coat. Take 1 wheat wrap and spread out the warmed turkey meat, vegetable mixture and cheese on top. Place another wheat wrap on top. Repeat. Carefully put quesadilla in pan. Turn over when you can see some color on the wrap. If you want to turn the stove to low you can place another pan over the quesadilla to help cook though it won't be as crispy on the edges.

Serve with avocadoes and salsa

Thanksgiving update

The turkey was done on the early side. I freaked, but everything was delicious. Knowing I was planning my meal around a 2 year I didn't expect him to try everything. That would be asking a lot. I just didn't plan for him to only eat chocolate cake for the entire day. The bright side was that he really liked the cake and I gave him a piece every night for a week! The only thing I will try differently is the gravy. It was fine, but a little too salty and I had followed the process of Alton Brown and added wine (something I don't normally do). My gravy doesn't need it and next year I will pass.

My mashed potatoes with soy milk and margarine need some help and will have to be tested before next year.

Anyway it was a success and I look forward to many more Thanksgivings.

Thanksgiving

We are hosting Thanksgiving this year. Besides our food allergies my sis in law is lactose intolerant and celiac. The bright side is we don't have to eliminate any additional foods from our menu. This will be a nut free holiday. There will be butter and wheat in the stuffing and sweet potatoes. I bought our turkey from Trader Joe's. This is our third brined turkey. They are so juicy and tender. I spent the past couple of weeks looking for recipes for dessert (I don't enjoy experimenting - I feel like a failure if it doesn't work). So I look for help online. A great blog called the http://karinaskitchen.blogspot.com/ has helped me this year. I spent the weekend getting my ingredients at Whole Foods and have 1 more stop tonight for a spring form pan and then I am ready to go.
The menu is as follows: Mom and Dad are bringing the bread, stuffing, sweet potatoes and apple pie (none of which can be eaten by my son or sis in law). My mom in law is bringing scallops wrapped in bacon and mashed turnips and carrots. My sis in law is bringing stuffed mushrooms with sausage (which she can eat) and a salad.

I am preparing the following

Roast Turkey with dairy and wheat free gravy
Crunchy Brussels Sprouts with craisins
Mashed potatoes with unsalted margarine and chicken broth
crudite with soy sour cream dip (will fool any sour cream lover)
Sweet Potato Cornbread
flourless chocolate cake
pumpkin pie

The cornbread, pie and cake are egg, dairy, wheat, nut and soy free. I am nervous about trying so many new things for 1 occasion, but this is the time to do it.

We have a doctor's appt all morning tomorrow and I am going to a 9pm basketball game with my husband on Wednesday. When I am going to prepare everything is still being decided in my head. I have to dust, vacuum, clean the bathrooms and change the sheets.

In the past I have made additional courses of a sauce with meatballs and butternut squash soup. I think it is just too much food unless you plan on having more than 1 meal, but then it takes all day to eat. Maybe Christmas we can do it.

This past Friday we had beef stew, Saturday was leftovers, Sunday hamburgers, roasted broccoli, potatoes and salad. Tonight leftovers and butternut squash soup. Tomorrow more leftovers, we need room in the fridge. Wed night we won't be home and then Friday I plan to make a turkey soup with leftovers.

Happy cooking to everyone!

Brown Rice and Peas

This a side dish we prepare weekly. It's easy and everybody likes it.

3 TBS Extra Virgin Olive Oil
1/3 Cup Onion, diced
2 cloves garlic, minced
1.5 Cups of Brown Rice
3 Cups of chicken stock (we use Pacific brand)
1 Cup frozen peas

Heat the oil in a medium pot on medium high heat. Add onions and garlic. Saute about 4 minutes. Add Rice and stir to coat. Let rice start to brown and bring out the flavor(not burn). Add stock and bring to a boil. Reduce heat to simmer and cover. Set timer about 35 minutes. Add frozen peas, but do not stir. Cover and remove from heat about 10 minutes. Season with salt and pepper.

White Bean, Potato and Spinach Soup

We got home late last night and I wanted something quick, filling and healthy. I was feeling gross from eating out for 24 hours and needed to recharge with the spinach I used for the soup.

I had never tried this recipe before, but I had recently made a cheese and nut free pesto last month and it inspired this dish.

White Bean, Potato and Spinach Soup

2 Shallots, thinly sliced
2 cloves of Garlic, minced
2 Tbs Extra virgin olive oil
2 cans of white beans (your choice), drained and rinsed with water
7 medium size red potatoes, cut in 1 inch pieces (skin on)
1 lb or more of baby spinach
Salt & Pepper
1 bay leaf
1 tsp Rosemary, dried
48 oz pacific broth

Place a heavy bottom stock pot on medium high heat and add oil. Stir in shallots and garlic. Cook about 3 minutes. Add the beans. Season. Add the stock and potatoes. Bring to a boil and simmer with lid on for about 20 minutes. Remove bay leaf and rosemary if using fresh. When potatoes are fork tender add the spinach and stir. Turn heat off and puree soup with immersion blender or carefully transfer soup to blender and puree in batches. Serve with cheese and crackers (I prefer toasted baguette).

The end result is a soup with fiber, protein and a good source of iron.

FAST FOOD?

I don't know if this is a hoax by the photographer, but it has to make one think why is it called fast food? What could they be using to make the food cook so quickly and conveniently? I have never been one for fast food chains. As a kid I cringed when it was suggested we stop for one of those happy meals. They never made me happy. I hated pickles, mustard and mayo. No matter how many times we would request it removed those condiments always appeared in between the bun.

My only wish for this blog is that people would stop and think a little more about the food they are putting in their body as much as they think about the next car they want to buy, new pair of shoes, video game, countless hours spent doing something other than thinking about the food they eat.

http://today.msnbc.msn.com/id/39656461

Broccoli Rabe and Rotini

Tonight I am cooking for one and wanted something simple, but bold. I had some broccoli rabe and any box of pasta will do and I used rotini.

1/2 box of rotini
1 bunch broccoli rabe, cut in half
2 garlic cloves, minced
1 tsp red pepper flakes
1/4 cup extra virgin olive oil
Salt & Pepper to taste

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for about 4 minutes. Remove the broccoli rabe keeping the flavored water and sprinkle more salt in the pot. Bring back to a boil and add pasta. Cook according to instructions. Reserve 1 cup of cooking liquid. In the same large pot on medium heat add the oil, garlic and pepper flakes. Cook for 2 minutes (don't let the garlic brown). Turn heat off and add the broccoli rabe. Stir with tongs. Add the rotini. Season with salt and pepper to taste. A good hard cheese could be added as well as diced chicken or Italian sausage. 

side note: For all of my recipes the quantities are all approximity. Taste is subjective and what I feel is the proper amount may be too much for some and not enough for others. Cook according to your preference.

White Bean, Red Lentil and Quinoa Stew

I have started reading The China Study by Dr. T. Colin Campbell http://www.thechinastudy.com/about.html and it is really making me think even harder about what food I put in my family's body. I am working on cutting back the amount of meat we consume on a weekly basis. Most likely I will never become a vegetarian, but it is important to know that there are many more healthy alternatives that are satisfying and delicious.

This the first time I prepared this dish and I am so pleased with the results. A filling, nutritious and flavorful vegetarian main dish.

White Bean, Red Lentils and Quinoa Stew

4 TBS Extra Virgin Olive Oil
1 medium onion, diced
2 garlic cloves, minced
2 bell peppers, diced
1 14 oz can dice tomatoes, liquid included
1 can white beans, drained
1 cup Red Lentils
1 cup Quinoa
2 tsp cumin
1 bay leaf
Salt & Pepper to taste
chili powder, to taste
cayene pepper, to taste
16 ounces Pacific brand Broth (I used Chicken)
8 ounces water, more if necessary

In a large pot on medium high heat add oil, onions and peppers. After about 5 minutes and onions are translucent add the garlic and stir for 1 - 2 minutes with wooden spoon. Add the tomatoes and let simmer 3-5 minutes. Then stir in red lentils. Pour in seasonings, stock and water. Bring to a simmer with the lid on. After about 10 minutes add the quinoa and beans. Continue to simmer and cover. Cook about 20 minutes. Add more liquid if necessary. Stew is ready when lentils are tender and quinoa is translucent. Serve with sauteed zucchini with oil, salt and pepper.

side note: You can use any lentil (cooking times will vary). I prefer the red for the color and the mild flavor. I only use a pepper grinder and coarse sea salt in a grinder. There is a difference in flavor and you won't need to use as much in your cooking.  

Lots of cooking, lots of fun.

I cook a lot, but I try recipes that give me more time to play with my son than spend in the kitchen. This weekend the weather was great and we wanted to be outdoors. I cooked while he took his nap and then spent the rest of the day playing with trucks outdoors.

Split Pea soup with Ham Hocks
1 lb split peas
couple TBS extra virgin olive oil
6 carrots, medium chop
2 cloves of garlic, minced
1 medium onion, medium dice
2 celery stalks, medium dice
1 ham hock
1, 32 oz carton Pacific chicken broth, plus 2 cups water
pepper
couple shakes of cumin

Place the oil, onions, celery and carrots in medium pot on medium high heat. let sweat about 8-10 minutes. Add garlic and ham hock (omit if vegetarian). Once vegetables are softened and onion translucent place split peas in pot. Stir and add stock, water and seasonings. Let come to a boil and then reduce to simmer. Cook until peas are tender. May have to add additional cooking liquid (your preference) depending on how thick you like the soup.

Butternut squash soup
2 pre cut packages peeled and cubed butternut squash
1 small onion, small dice
2 cloves garlic, minced
3 TBS extra virgin olive oil
Salt & pepper
cumin
cayenne pepper
2 cartons Pacific chicken stock

Set Oven to 375 degrees. Place squash in single layer on sheet pan. Drizzle the olive oil and sprinkle with salt and pepper. I add one small shake of cayenne pepper. Leave in oven for about 30 minutes.
In medium pot on medium high heat, place rest of oil in pan. Add onions and garlic and let sweat. Add stock and simmer. Place butternut squash in pot and continue to simmer until squash is mushy. Add a few shakes of the cumin, season with salt and pepper. Puree the soup.  I used to add a tbs of butter at the end with a 1/4 cup of milk. My family hasn't noticed that this is omitted.

Apple Crisp

Last year baking with apples was a bad experience. I just didn't like how the recipes came out with the margarine. This year it wasn't going to happen. After apple picking in September, I was determined to find a superior recipe that no one in our family would know there wasn't butter in the dish.

I didn't know it was going to be so easy. The apple crisp recipe I found from Betty Crocker. I had never visited the site prior to this except to exchange butter/margarine/shortening ratios. I was so delighted to discover the simple and fantastic apple crisp recipe. I have made it 4 times in the past 3 weeks.

I made a couple of adjustments based on user reviews.

http://www.bettycrocker.com/recipes/apple-crisp/3715a45c-3c00-430c-bbe2-9865f9013238

I substituted the all purpose flour for oat flour. I added about 1 tsp vanilla to the crumb mixture. I dabbed approximately 1 TBS of margarine on the apples. I mixed the sliced apples with a lemon wedge, sprinkled cinnamon and hefty TBS of white sugar. I omitted the nutmeg because of preference. Serve warm or place in microwave to reheat about 30 seconds.

After my son goes to bed I do have a scoop of vanilla ice cream. Right now I am looking for some soy whip cream. I would like to try that -- next month we are having a soy challenge so I am eagerly searching out new products.

Chicken Soup with Vegetables

I don't normally do this with my roast chicken, but we had a lot leftover and I made chicken soup. Here is the basic recipe and add what you like.

1 whole chicken
2 32oz cartons of Pacific chicken broth (or Progresso)
1 medium yellow onion, chopped
4 stalks of celery, cut in thirds
1 lb of carrots, peeled and cut into thirds
2 cloves of garlic, smashed
6-8 medium size red potatoes, cut into 1/8ths
salt & pepper to taste
bay leaf

Place chicken, onions, carrots, garlic and stock into large pot on medium high heat. Allow to come to a simmer and add bay leaf and season with salt & pepper. I skim the scum off the top of the soup with a ladle (don't stir the soup). Once there is a good simmer reduce the heat, but continue to simmer. In 30 minutes add the potatoes. Continue to cook until the chicken is fully cooked or the vegetables are fork tender.

Serve with a green salad or cook some rice or pasta and add to individual bowls.

Welcome to my kitchen

My recipes will be free of peanuts, tree nuts, eggs, dairy, soy, wheat, shellfish, sesame and sunflower. As Jack hopefully outgrows his allergies I will incorporate those ingredients into our meals.

Tonight we are having roast chicken with potatoes, sauteed mushrooms and spinach. Jack will also like carrots simmered in chicken stock.

For the roast chicken I set the oven to 375 and placed the chicken on a rack in the roasting pan. Set the timer for 90 minutes and check with the digital thermometer. Take the chicken out when the thermometer has reached 165 degrees. Then cover it with foil.

Roast Red Potatoes
Oven 375 degrees. Wash and cut potatoes into 1.5 inch pieces. Toss potatoes with extra virgin olive oil, salt and pepper in sheet pan. Place in oven. After about 20 minutes give the pan a shake or use a spatula to make sure the potatoes aren't sticking. Cook another 25 - 30 minutes or until the desired crispness.

Sauteed Spinach and Mushrooms
1 package of sliced white mushrooms or any variety
1 package of baby spinach
2 cloves of garlic, minced
Olive Oil
Salt and Pepper
Place medium size saute pan on medium high heat. Drizzle a couple Tablespoons of oil in pan. Let the pan get hot, but not smoking. Add mushrooms. Let cook for a few minutes. Resist the urge to shake or stir the mushrooms. After the mushrooms have begun to sweat and brown add the garlic. Cook for another minute and stir. Add the spinach in handfuls allowing the leaves to wilt. Once all the spinach is in the pan turn heat off. Stir and season with salt and pepper to taste. If desired add a drizzle of your favorite balsamic vinegar.

Cooked carrots
4 peeled carrots
1-2 cups chicken broth (I use the Pacific or Progresso Brand) there is wheat in the College Inn. You can dilute with water

Cut the carrots into thirds and place in small pot with stock. Turn heat to medium and let simmer until the carrots are fork tender.