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Tag Archives: dinner

QUINOA AND WILD RICE STUFFING OR SIDE DISH

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QUINOA AND WILD RICE STUFFING OR SIDE DISH

*1 cup Quinoa, rinsed
1 cup Chicken stock
1 tbsp Butter

Bring to boil, turn heat to low and cook covered for 8 min. Set aside to cool

*1/4 cup Wild Rice, rinsed
1 cup Water
1 tbsp Butter

Bring to boil, turn heat to low and cook covered for approx 20 min or until soft but not mushy
Drain any excess liquid
Set aside to cool

*2 mild Italian Pork Sausages, casing removed
1/4 tsp Savoury
Sea Salt, to taste

In a deep non-stick pan or Wok, add Sausage, season with Savoury and Sea Salt and brown on med heat.
Remove from heat, place in a dish and set aside

In the same pan, add:

*1/4 cup butter, or a little more
1 cup Celery, chopped
1 med Onion, chopped
1/2 cup dried Cranberries
1 Granny Smith Apple, chopped
Sea Salt, to taste

Stir all ingredients together

Cook until everything has softened and starts to brown

Blend in the cooked Wild Rice and Quinoa and blend together well

Place in a casserole dish.

You can pour Turkey drippings into the mixture for a Stuffing dish, or eat it as is, for a Side dish

To reheat, place in a preheated 350D oven for 10-15 min or until heated thoroughly

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GARLIC SHRIMP WITH BABY BOK CHOY

I find Bok Choy a very interesting and versatile vegetable. It is related to the cabbage and turnip. The bulb has the same spiciness as the turnip, but milder.  It is rich in vitamin C and A, and a good source of fibre and folic acid. It also offers calcium and has more beta-carotene than other cabbages.

I think it’s great in soups, just chop some up and put it in your soup! It’s so tender it will cook just with the heat of your soup. If you steam it, beware! It will be ready in seconds. Don’t overcook it, there’s nothing worse than limp Bok Choy!

If you have never eaten Bok Choy, maybe this will tempt you to try it! Here is a fast, easy and delicious way to tempt you!

GARLIC SHRIMP WITH BABY BOK CHOY

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INGREDIENTS

4 – 6 Baby Bok Choy, cut into pieces

12 Raw Shrimp

Garlic, raw fresh, as much as you like

Hot Chilies

2 tbsp Olive Oil

1\2 cup or so of Chicken or Veg stock

Sea Salt, to taste

METHOD

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In a skillet, on med, add Olive Oil, Garlic and Chilies.  Saute for a couple of min, not to burn the Garlic then add the Shrimp and stir.

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Cook Shrimp for about 2 min on each side.

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Lay the chopped, Bok Choy on top, cover and steam for a min or so, untill soft.  Remove lid and stir together.  Add Stock,  and Salt to taste.  Stir and continue to cook for a couple of min.  Remove from heat.

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It is now ready to serve with Rice or Pasta (gluten-free or otherwise) OR serve all on its own!

Mangia!

STRACIATELLA SOUP ” ANGIE STYLE”

Straciatella soup, has to be one of the most delicious and soothing soups!  Here’s just one idea on turning it into a meal!

I always use My Own Stock from scratch.

 

STRACIATELLA SOUP

INGREDIENTS

3 cups Chicken Broth

1 Chicken Breast  (raw and cut into small pieces OR use the chicken from the stock if you just made it)

1 Large cage free Organic Egg

Shredded Cheese, or Parmesan

1 Tbsp Oat Bran

1 Large Handful of  Organic Arugula, or Spinach

Red Chillies for heat

METHOD

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In a saucepan, bring stock to boil.  Add either the chicken from the stock, if you just made it or take a chicken breast, cut it into small pieces and add to stock, turn heat to med.   This, will be extra tasty!  Take care not to overcook because it will become rubbery!  A few minuets should do it.

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In a measuring cup, add egg and beat.  Add Oat Bran and mix. Pour into soft boiling broth.

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Stirring constantly and quickly till the egg has coagulated and looks like cheese!

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Add the Arugula or Spinach and Chillies and stir in.

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Ready to plate!

Add Shredded Cheese or Parmesan

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And Eat!!!

Enjoy!

ITALIEN STYLE HAM AND CHEESE OMLETTE / FRITTATA

IMG_2580There are no rules or regulations in making a Frittata, only your imagination!

The traditional one, I grew up watching my Mother make, was, Potato and Onion! yummm! that was good!  She would cut up the potato into really small chunks and pan fry in a bit of olive oil, untill  golden brown on all sides.  She would then add chopped onion, sweat them out and add the eggs.  The exciting part was when she would grab a plate, put it upside down on top of the frying pan and attempt to flip it over!  And flip it over she did, to my wild surprise, lol!  How amazing, to watch, over and over again, each time as amazing as the first!  When it was ready, she slid it on to a pretty plate and sprinkled it with Parmesan Cheese and on to the table it went!

Breakfast, lunch or dinner, you choose.

FRITTATA WITH PROSCIUTTO AND GOAT CHEESE

4 free roaming chicken Eggs

1 handful, Soft goat cheese, crumbled

3 slices Prosciutto, chopped

1/2 medium Onion, chopped

1 handful of Organic Spinach

Hot Chili Flakes

Sea Salt

Olive Oil for frying

METHOD

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Add Eggs to a bowl and beat with a fork

Add ingredients, leaving Spinach for last

Mix well

 

 

 

 

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Add Olive Oil to pan and heat to med

Watch temp and make sure the oil does not get too hot and smoke!

 

 

 

 

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Add the mixture and reduce heat to med low

With a spatula, make holes within the mixture so the liquid firms up and coagulates

This shouldn’t take long, you do not want to cook the bottom to the point of being rubbery

 

 

IMG_2584***Please make sure there is no liquid left but some slimy stuff on top!!!***

If you don’t feel confident, please turn your oven to Broil and finish off on the top rack for a couple of min!!!

This is the fun part!  Slide a plate, big enough to cover the pan, on top

 

 

IMG_2585You may want to wear long sleeves the first time, just in case!

Put your hand firmly on top, (move over to the counter or sink) and 1, 2, 3, FLIP!

This needs to be a gentle but quick motion! Don’t stop half way!

 

 

 

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Ta Da!!!

 

 

 

 

 

 

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Slide the Frittata off the plate back into the pan, and  heat until the bottom firms up, couple of min.

 

 

 

 

 

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Serves 2 to 4

Great with some toasted gluten free bread with chopped tomatoes, garlic and olive oil!

Enjoy!

QUINOA WITH BAKED SPAGETTI SQUASH AND TOMATO SAUCE

This recipe is so easy and super delicious. Great for when you’re having a craving for something smothered in tomato sauce! I came up with this when I was making my Quinoa Lasagna. I had some left over ingredients so I just threw this together and enjoyed every last mouthful! Hope you do to!

INGREDIENTS

Cooked Quinoa

Baked Spagetti Squash

Tomato Sauce

Parmesan Cheese, optional

Chopped Parsley

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Viola! Delish!

ENJOY!

HOLIDAY GREETINGS!!!!

Cheesecake Muffins

Coming soon!!!”

To all my friends at home and in cyberspace, I send you warm wishes for a Very Merry Christmas, Happy Holidays and Seasons Greeting!!!!

p.s If you happen to fall off the wagon with all those tempting treats in front of you, don’t worry! You can always jump back on!!!! Enjoy!

Until next time………..Mangia!

Buon Natale e Felice Anno Nuovo!!!!!

OMG! BURGERS

Eating red meat does not have to be a bad thing!

I believe moderation is key and if you buy organic, grass-fed, beef, at least for your burgers, you are giving your body nutrients that you can only get from good old-fashioned, unadulterated, real meat!

I named these OMG! because that’s exactly what I said after I tasted one just after I cooked it.  I was watching a show on diners on the food network and was amazed at what some people put in their hamburgers.   I love horseradish, so I thought I would try some in a burger.  These are so moist and flavourful, you can eat them on their own, hot or cold.

So here’s the burger recipe which can be made with any ground meat of your choice.

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INGREDIENTS

1 lb lean ground Organic Beef

1/4 cup finely chopped Green Onion

2 heaping tbsp Horseradish

1 tsp Dijon Mustard

2 Organic Eggs

2 tbsp Olive Oil

2 tbsp Coconut Flour (or Quinoa Flour)

Sea Salt

Ground Chilies*

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METHOD

In a large bowl,  add the meat and break it up with a fork.  Sprinkle Flour all over meat.

Add Eggs, Horseradish, Dijon, Olive Oil, Onions, and spices and mix well

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Use a fork to blend, finishing off with your hand

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Form into patties and pan fry on med heat till nicely brown on both sides.  No extra oil necessary!

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Form into Patties. Pan Fry on Med heat till golden brown on both sides.  Do not over cook.

Enjoy!