Vegetable Coconut Curry

This recipe was recommended by my SIL to try out. It was definitely an easy way to eat a bowl of vegetables on a cold winter night. The sweet potato in this recipe elevates the flavor of the curry. I will surely be making this again.

Vegetable Coconut Curry

Vegetable Coconut Curry

(adapted from Harriet Emily blog)

Ingredients:

1 medium sweet potato
1 medium baking/russet potato
10 stems broccoli or broccolini
2 tbs coconut oil
1 onion
1 or 2 red chili peppers- depending on spice (I only had green, but will use red next time!)
2 garlic cloves
1 zucchini
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp tumeric
1/2 tsp all spice
1 tsp ground ginger
1 tsp chile powder (add more if you like more spice)
1 cube of vegetable bouillion (make sure they are GF. I use Edward and Sons)
1 14oz can of diced tomatoes
1 14oz can of coconut milk
1/2 cup frozen peas- thawed
1/2 cup spinach

Directions:
1. peel and chop the sweet potato and baking potato. Then, finely slice your onion, garlic and zucchini. De-seed and chop your chile. Set aside.

2. Fill a large pan with water, and bring to a boil on a medium-high heat. Add in the sweet potato and baking potato, and cook for 10 minutes.

While they cook, add the onion, garlic and chile into a large wok with the coconut oil, and place onto a medium heat. Fry for about 4 minutes, stirring to avoid browning. Then, add zucchini and cook about 2 minutes.

3. Next, add the cumin, cinnamon, turmeric, allspice, ginger, chile and bouillon cube into the pan with the onion mixture. Stir together, and then add the diced tomatoes and coconut milk. Now add the broccoli into the pan with the potatoes, and cook for their few remaining minutes.

4. When the potatoes have finished cooking, drain them and add them into the curry mixture. Reduce the curry to a low-medium heat, and cook for a further 15 minutes to thicken. Lastly add in the peas and the spinach, cook for about 2 more minutes.

5. Remove from heat and serve with rice! 

Vegetable Coconut Curry

Spices! 

Gluten Free Black-Eyed Peas with Ham and Spinach

Happy New Year!

I haven't been able to put together any posts lately and it's not because I haven't been cooking. I have been cooking a whole bunch! My 9.5 month old baby is keeping my quite busy and is the best little eater ever (I started her on baby led weaning at about 7 months old). I feel like I am constantly in the kitchen (and the hubby is constantly doing dishes)!

This black eyed peas recipe was straight from the New York Times. It was so good that I can't wait to make it again! I didn't have collard greens so I used spinach, but either will work. I also made a box mix (gasp!) of gluten-free cornbread mix to round out the meal. Super easy and super good!

Enjoy!

Gluten Free Black Eyed Peas with Ham and Spinach

INGREDIENTS
2 pounds black-eyed peas, soaked overnight if possible
2 pounds smoked ham hock, meaty ham bone or slab bacon
2 teaspoons kosher salt
1 large onion, peeled and stuck with 2 cloves
1 bay leaf
½ teaspoon black pepper
½ teaspoon allspice
2 tablespoons vegetable oil
4 garlic cloves, minced
½ teaspoon crushed red pepper
2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)

DIRECTIONS
Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.

Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.

Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.

To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. 

 Recipe Source: Black-Eyed Peas with Ham Hock and Collards 

Creamy Lemon Dill Sauce

I love summer. It's my favorite time of year...fresh veggies, fruits and herbs are in abundance and grilling outside is the preferred way of  cooking (not to mention my birthday just happens to be in the summer)! :) This recipe is perfect for grilled salmon.  Fresh, creamy, tangy and very flavorful! Hope you enjoy! 

Creamy Lemon Dill Sauce

Ingredients:
3 tablespoons fat-free plain Greek yogurt
2 tablespoons canola mayonnaise
1 1/2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon minced fresh garlic
salt to taste

mix it all together and top on your favorite grilled fish :) easy peasy!

Gluten-Free Bourbon Chicken with Brown Rice

I was in the mood for Chinese American food, so I quickly searched Pinterest and found "the best bourbon chicken" recipe! It's pretty delicious and easily satisfies the Chinese take out craving (and guaranteed to be better for you and safe to eat for those with gluten issues)!

Gluten-Free Bourbon Chicken with Brown Rice 

Ingredients 
2 lbs boneless,skinless chicken-thighs, cut into 1" pieces
1/4 cup Tamari sauce
1/4 cup brown sugar
1/4 cup bourbon
2 garlic cloves, minced
1 scallion chopped, plus more for garnish 
1 tsp ginger powder
2 tbs peanut oil, or other high heat oil of your choice 

In a bowl, mix together Tamari, sugar, bourbon, garlic, scallion, and ginger. Set aside. 

Heat oil in skillet or wok until hot, add chicken pieces. Sauté in very hot pan until browned slightly. Add liquid mixture to the pan and reduce heat to medium. Cook uncovered until liquid is reduced to a glaze and chicken is cooked thoroughly(mine took about 25 minutes).

Serve with cooked brown rice and steamed veggies! 

Vegetable and Noodle Salad with Thai Peanut Sauce

This salad is an easy summer lunch or dinner. It's refreshing, colorful and pretty simple to put together, especially since I "cheat" and use Annie Chun's gluten free Thai Peanut Sauce!

                                      Vegetable and Noodle Salad with Thai Peanut Sauce

Ingredients:
1 package 100% Buckwheat Soba Noodles (if you can't find these, rice noodles will work just fine)
1 tbs olive oil
1-2 carrots, shredded
2 cups mixed greens or lettuce of your choice, chopped
1 red bell pepper, cut into thin strips
1 cup cucumber, chopped
2 cups cooked chicken, shrimp or tofu
2 tbs cilantro
1/2 cup to 1 cup gluten free Thai Peanut Sauce (depending on how much dressing you like)
Siracha sauce (optional for the extra kick!)

Directions:
Cook noodles according to package directions. Drain and toss with 1 tbs olive oil. Set aside.

In a large bowl, add carrots, lettuce, bell pepper, cucumber, chicken and cilantro together. Toss gently. Add noodles and peanut sauce to the vegetables and mix together until coated. Serve chilled or at room temperature. Serve with extra cilantro and Siracha sauce for spice. Enjoy!

Grilled Chicken Caesar Salad Pizza

I recently made this pizza recipe for my friends at the one and only Gluten Free Bistro, but it turned out so delicious I thought others should know about it. The original recipe was featured in the Pizza on Grill 2012 magazine (from the publishers of Fine Cooking). The pizza crust from the Gluten Free Bistro (order it here) cooks up so nicely on the BBQ grill, I sometimes forget I even have an oven. Enjoy!

Grilled Chicken Caesar Salad Pizza 

Ingredients: 

1 large boneless, skinless chicken breast- grilled

olive oil

sea salt and black pepper

1 Gluten Free Bistro Pizza Crust

1/4 cup Roasted Garlic Paste (recipe to follow)

1 cup fontina cheese, shredded

1 heart of romaine, cut crosswise into 1/2" wide ribbons

2 tbs gluten-free caesar salad dressing (such as Organicville, Annie's or Newmans Own)

2 tbs fresh grated Parmigiano-Reggiano cheese

Directions:

Preheat your BBQ grill to medium heat.

Brush chicken breast with 1 tbs olive oil and season with salt and pepper. Place chicken on the cooking grate directly over the heat and grill until no longer pink in the middle (about 10-12 minutes).  Set aside and when almost ready to use, slice into 1/4 inch strips. 

Spread garlic paste on GF pizza crust, then top with chicken and sprinkle with Fontina cheese. 

Grill pizza for approximately 10 minutes on low to medium heat (careful to not let the bottom burn). Grill until bottom is crispy and cheese is melted and bubbly. Just before the pizza is done, toss the romaine lettuce with the dressing and 1 tbs of Parmigiano cheese in a medium bowl. 

Remove pizza from grill and immediately top with romaine mixture. Sprinkle remaining Parmiagano cheese on top, season with salt and pepper. Slice and serve immediately. ENJOY! 

Roasted Garlic Paste

Ingredients:

3 heads garlic

3 tbs olive oil, plus more for drizzling 

Kosher salt

Directions:

Preheat the oven to 400°F

Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each head on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill, cooking over indirect heat.) 

Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a small escargot-style fork.)
This will keep, tightly covered, in the refrigerator for up to 2 days.

before grilling

caesar salad mix

after grilling

salad and pizza in one!  

Summer Veggie Rice Bowl

This is the perfect summer dinner. It's light, refreshing, full of flavor and doesn't require too much effort.

                                                           Summer Veggie Rice Bowl

Ingredients:
2 cups cooked brown rice
1 cup shelled edamame beans, slightly steamed and cooled
1 cup grape tomatoes, halved
1/2 cup fresh basil, torn or chopped
1/4 cup pine nuts, toasted
1 tsp lemon zest
juice from 1 lemon
1 tsp sea salt
1/4 tsp fresh ground pepper
3 tbs olive oil, divided
2 cups chopped zucchini or yellow summer squash
1/2 oz fresh Parmesan cheese, shaved

Directions:
1. Combine first 9 ingredients in a large bowl and toss.
2. Heat a skillet over medium-high heat. Add 1 tbs olive oil to pan and swirl to coat. Add chopped zucchini and saute for about 4 to 5 minutes.
3. Add zucchini and remaining 2 tbs olive oil to rice mixture; toss.
4. Top with shaved parmesan cheese and enjoy!

Recipe inspired by Cooking Light

Caprese Quinoa Salad

I love summer meals because they can be created so easily with fresh flavorful ingredients. Quinoa is so good for you and takes on whatever flavors you want, be it southwest or italian style. This recipe is inspired by Megan's Cookin.  I hope you enjoy this healthy and delicious take on the italian caprese salad!

Caprese Quinoa Salad

Ingredients:
2 cups cooked quinoa
1 pint cherry tomatoes, sliced in half
8 oz fresh mozzarella (use mozzarella pearls or cut into small slices)
15 large basil leaves, sliced into ribbons
1/2 tsp sea salt
1/2 tsp fresh black pepper
2 to 3 tbs extra virgin olive oil

Directions:
1. Cook quinoa according to package directions and let cool completely.
2. Once cool, add tomatoes, cheese basil, salt and pepper to quinoa.
3. Drizzle olive oil on top and toss gently.
4. Serve immediately or refrigerate to allow flavors to meld together.

ENJOY!

Asian Noodle Salad with Grilled Chicken

Asian Noodle Salad with Grilled Chicken

Vinaigrette:
1 cup orange juice
1 tsp allspice
1/4 cup red wine vinegar
3 tbs honey or agave
2 tbs sesame oil
1/2 cup olive oil
1 tsp sea salt

Reduce orange juice with allspice to 1/2 cup over medium heat. Then whisk in vinegar, honey, salt and sesame oil. Slowly whisk in olive-oil. Remove from heat and set aside.

Salad:
10-12 cups baby greens
4 skinless, boneless chicken breasts (grilled with olive oil and salt and pepper)
8oz package 100% buckwheat soba noodles (cooked according to package directions)
1/4 cup scallions, sliced
1/2 cup carrots, julienned
1/2 cup sunflower sprouts
1/4 to 1/2 cup roasted peanuts

Mix all the ingredients, except chicken, together.  Add desired amount of vinaigrette and toss gently. Divide evenly among 4 to 6 plates and top with grilled chicken and extra peanuts and sprouts.

(I didn't have sunflower sprouts, so I used fresh peas for the photo)

Pasta with Petite Peas and Bacon

Pasta with Peas and Bacon

• Ingredients:
• Coarse salt and ground pepper
• 4 slices bacon, sliced crosswise into 1/2-inch pieces
• 2 shallots, halved and thinly sliced
• 1 package ( about 10 ounces) frozen peas, thawed
• 1 cup half-and-half
• 1 package GF spaghetti or fettucini noodles 

Directions:
Set a large pot of water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).


Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes


Cook gluten-free pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour pea sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat (if needed). Sprinkle 
with bacon, and serve immediately.

Recipe adapted from Everyday Food, March 2008

Butternut Squash and Caramelized Onion Galette

There is something about fall that I really love yet also feel very sad about. The warm smells from the kitchen, the abundance of pumpkins and squash at the farmers markets, the warm days and cool nights...yes these are the things about autumn that make me smile. But all too soon, it comes to a screeching halt and I am left with cold bitter days, wind, fallen leaves, loads of snow, and the daylight is far too little. On cold days, I want warm comforting food so I turn to one of my favorite blogs for inspiration: Smitten Kitchen. Of course Deb at the Smitten Kitchen does not have a gluten-intolerance so I must adapt accordingly!

In my younger days, aka when I didn't know I was gluten-intolerant, I would make galettes for my vegetarian hubby. There is something beautifully rustic about them. Maybe it's because they remind me of a quaint french bistro or maybe it is all the savory or sweet goodness that is inside. Whatever the reasoning, today I wanted a Butternut Squash and Caramelized Onion Galette (original recipe here).

I haven't mastered my own flakey, buttery, gluten-free pie crust, so I used the recipe from Bella Gluten-Free to make a savory crust (no sugar). I was able to see "Bella" in action at a recent Boulder County Celiac Meeting and her pie crust was a big hit with the attendees. I purchased a bag of All-Purpose Baking mix to test out in my own kitchen. The recipe for sweet and savory pie crusts are on the back of the bag.

                                                                          Gluten-Free 

                                             Butternut Squash and Caramelized Onion Galette

Filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

Pastry:
1 cup +2 tbs Bella Gluten-Free All Purpose Baking Mix
1 tbs ice water
6 tbs cold butter

Instructions:
1. Make pastry crust by following instructions on Bella Gluten Free All Purpose Baking Mix.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: roll the dough out into a 10-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 4.

fontina and sage

pastry flour

galette, before baking

Spicy Chicken Fajitas

I adapted this recipe from Jaime's Food Revolution cookbook. Naturally, being from NM I like a little more spice than recipe calls for, so adjust the seasonings to your liking. 

                                                                     Chicken Fajitas
                                                                        (serves 3-4)
Ingredients:
1 red or orange bell pepper
1 yellow onion
1 portobello mushroom
2 small zucchini/ summer squash
2 skinless, boneless chicken bread fillets (preferably organic or free-range)
1 tsp smoked paprika
generous pinch of ground cumin

2 tsp red chile powder
2 limes
olive oil
sea salt and fresh ground pepper
corn tortillas
1/2 cup sour cream or plain yogurt
1 avocado
4 oz cheddar cheese, shredded

fresh salsa (homemade or store-bought)
fresh cilantro (optional)

Use a grill pan or large skillet on medium-high heat. Halve and seed your bell pepper and cut it into thin strips. Slice mushroom and squash into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your bell pepper strips.

Put the bell peppers, onion, mushrooms, squash and chicken into a bowl with the paprika, chile powder and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with the salt and pepper and mix well. Set aside to marinate for 5-10 minutes.

Use a pair of tongs to put all the pieces of bell pepper, onion, and chicken into your preheated pan to cook for 8 to 10 minutes, until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavor.

Halve the avocado, scoop out the flesh from both sides and slice. Squeeze the juice of 1 lime over the avocado slices.

Warm your tortillas up in a microwave or on a warm dry frying pan. Divide your warmed tortillas between your serving plates. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan.

Halve your remaining lime and squeeze the juices over the sizzling pan. Serve fajitas with bowls of plain yogurt/sour cream, avocado alongside your shredded cheddar and your fresh salsa. Garnish with cilantro. 

                                                                        Fajita Feast! 

Green Chile, Egg and Ham Crustless Quiche

This is definitely comfort food. Something to make with leftover ham, or a good dish for Sunday brunch. Make it healthier by serving some fresh fruit or fresh veggies on the side. 

 

Ingredients

1 sm yellow onion, diced

1 tbs olive oil

8 eggs

1 cup shredded cheddar cheese

1 cup low-fat cottage cheese

1 cup chopped ham (use cooked ham or substitute with bacon)

1 cup chopped green chile (roasted and peeled)

1/4 tsp fresh ground pepper

Directions

Preheat oven to 375° F. Heat oil in small skillet and saute onion until softened. About 5 minutes. Remove from heat and set aside. 

In a large bowl, whisk eggs together. Next add shredded cheese, cottage cheese, ham, green chile, pepper and sauteed onion to eggs. Mix well. 

Lightly oil a 8 or 9 inch baking dish and pour egg mixture into baking dish. Bake for approximately 40 minutes or until eggs are set and the top is starting to brown. 

Serve with cherry tomatoes and avocado slices. Enjoy! 

a bowl full of ingredients  

ready to bake...

and the finished product! 

Grilled Marinated Flank Steak Salad with Cilantro Dressing

Good friends, good weather, good food. Thank you Allison and Mo for spending a weekend in Boulder! I must say it feels a little strange to relax at the kitchen table, sipping a glass of wine while my sweet friends cook for me. I spend so much time in the kitchen, that I often forget what it's like to be on the other side...it was wonderful! I am forever grateful to eat so well and be healthy. I didn't help make this meal, but I did devour it. (Recipe inspiration comes from Diabetic Living Magazine)

Ingredients:
8oz beef flank steak
2 yellow or red bell peppers, sliced
8 asparagus stalks, trimmed
2 green onions, trimmed
8 cherry tomatoes, halved
1/2 avocado, halved, seeded, peeled and sliced
2-3 cups torn romaine lettuce
fresh cilantro sprigs, for garnish
Cilantro Dressing (recipe follows)


Cilantro Dressing: 
Lime juice
shallot
cilantro
olive oil
honey
garlic clove
red chile powder
water 
salt
ground cumin


Directions:
In a blender or food processor, combine 3 tablespoons lime juice; 2 tablespoons chopped shallot; 2 tablespoons snipped cilantro; 1 tablespoon olive oil; 1 tablespoon water; 2 teaspoons honey; 1 large clove garlic, quartered; 1/2 teaspoon red chile powder; 1/4 teaspoon salt; and 1/4 teaspoon ground cumin. Cover and blend or process until combined.
Divide Cilantro Dressing into two portions.


Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of the Cilantro Dressing over steak in bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.


Drizzle peppers, green onions and asparagus with olive oil. For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). Add pepper and asparagus to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently. For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill. 

Thinly slice meat against the grain. Serve meat, vegetables, tomatoes, and, avocado slices over romaine lettuce. Drizzle with the reserved portion of the Cilantro Dressing. Garnish with cilantro sprigs. Makes 2 servings 

Bolognese Sauce with Pasta

This sauce is adapted from Jamie's Food Revolution cookbook. It's hearty, flavorful and could be topped on gluten free pasta, rice, or even a bed of sauteed greens. 

Ingredients:
2 slices of smoked bacon, preferably free-range or organic
2 medium onions
2 cloves of garlic
2 carrots
2 celery stalks
olive oil
2 heaping tsp dried oregano
1 lb good-quality ground beef, pork or a mixture of the two
sea salt and fresh ground pepper
2, 14 ounce cans of diced tomatoes (no salt added)
1 small can tomato paste
small bunch of fresh basil
4 ounces fresh grated Parmesan cheese
1 lb gluten free pasta


Directions:
Finely dice the bacon. Peel and finely chop the onions, garlic, carrots and celery. Place a large pan on medium to high heat.  Add 2 lugs of olive oil, sliced bacon and oregano to your pan. Cook and stir until bacon is lightly golden. Add the chopped veggies to the pan and saute for about 7 minutes until softened. Stir in the ground beef/pork breaking it up with a fork. Add the canned tomatoes and tomato paste.
Fill one of the empty cans with water and add to the pan. Stir in a good pinch of salt and pepper. 


Pick the basil leaves off the stalk and store leaves in the fridge for later. Finely dice the basil stalks and stir into the pan. Bring to a boil. Turn down the heat and simmer with a lid on and slightly askew for 1 hour, stirring every now and again. Take the lid off and cook for another 20 minutes. Keep an eye on the sauce as it cooks, and if you think it's starting to dry out, add a splash of water. 


Remove the Bolognese sauce from heat. Stir in half of the grated parmesan cheese (save remaining for garnish). Tear and stir half of the basil into the sauce (save remaining for garnish). Season with additional salt and pepper. You can now allow it to cool, bag it and freeze or keep it warm while you cook your gluten free pasta!  Enjoy!!!

Grilled Thai Chicken Pizza

                                                                               Grilled Thai Chicken Pizza 
Ingredients:

1 12" pizza crust, from the Gluten Free Bistro

1 tbs olive oil 

5 ounces cooked, chopped or shredded chicken

3 scallions, chopped

1 medium carrot, cut in fine julienne strips

1 red bell pepper, sliced 

1  fresh jalapeno pepper, diced

2 -3 tablespoon fresh cilantro, chopped 

1/2 cup shredded Mozzarella

large handful of bean sprouts 

1/2 cup Simply Boulder Coconut Peanut sauce, plus more for drizzling. 

Directions

Brush olive oil on both sides of frozen pizza crust. Grill over medium-low heat (about 500-600°F) for about 2 minutes (one side only). Remove from grill. Top pizza crust with Coconut Peanut sauce, shredded cheese, chicken, bean sprouts, scallions, carrots, both peppers and 1/2 of the cilantro. 

Lower heat. Grill pizza directly on grates for about 7 minutes to 10 minutes, watching carefully that crust does not burn. Crust should be crispy and cheese should be melted and starting to bubble. Vegetables will be slightly cooked but still crunchy and fresh! 

Remove from grill and top with remaining cilantro and drizzle extra peanut sauce on top! Enjoy! 

Poached Salmon Nicoise Salad

Ingredients:

2 bay leaves

1 tablespoon kosher salt

10 black peppercorns

2 cups white wine

2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)

3 garlic cloves, minced

1 tablespoon whole-grain mustard

5 tablespoons Champagne vinegar

1/3 cup extra-virgin olive oil

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

Sea salt to taste

6 cups mixed greens

10 small yellow-skinned new potatoes, boiled until tender and cut in half

4 hard-cooked eggs, cut into quarters

1/4 pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp

1/2 cup pitted Niçoise olives

3 Roma tomatoes, cut into lengthwise wedges

• • Directions:
  • To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.
  • Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.
  • While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified. Whisk in herbs and season with sea salt.
  • Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.
  • Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes. Drizzle dressing over everything. 
  
  
  
  Recipe adapted from Sunset Magazine