Warning: Curves Ahead

There is a lot of newness around here. New season, new house, filled with new furniture… I am currently claiming (or trying to convince more so) that my newly sprouted spontaneous curves are the purposed result of adopting fall’s 1940’s look rather than the seven months of binging on lunches and to-go orders. I am sticking to my guns for now.

So, I am in my new place and ready for a newly organized weekly regime. My hour lunch will be blissfully spent at home, prepping dinner and indulging in healthy portioned meals. Nothing wrong with “curves” but curving outward in the belly region is a call to curb my cravings. I digress.

All that fluff (and hopefully a little flub soon) behind, a healthy and delicious recipe for you! I prepared this yesterday morning and let it simmer slowly all day. There is nothing better than coming home to the delicious aroma of roasting vegetables, and a giant hug from your kiddo.

Wild Rice & Vegetable Stew

Ingredients

• 2 cups uncooked wild rice

• 2 cups butternut squash (fresh or frozen), cubed

• 2 cups sliced mushrooms

• 2 cartons vegetable broth (I used Pacific)

• 1 large yellow onion, half mooned
• 3 small carrots, diced
• 3 tbs Italian seasoning
• 3 stalks celery, diced
• 2 tbs earth balance
• 2 tbs extra virgin olive oil
• 1 tbs red pepper flakes
• 2 bay leaves
• 2 garlic cloves minced
• Salt and pepper to taste

Directions

Place all dry ingredients ingredients in your crock pot then add your broth. Let simmer on low for 6-8 hours. I started mine in the morning and let it cook all day on low.

When ready to serve, turn off remove lid and let cool for 15 minutes. Remove bay leaves. Add salt and pepper to taste. Mine turned out much more like a stew then soup but it was cooking for a while. It was hearty and delicious!

This made a lot of stew so I am excited for leftovers! It soothed my husband and my tired bones from moving all weekend! This recipe is gluten free and vegan.

Enjoy!!

Comfort through the Yo-yo's

Yo-yoing weather, early morning work-outs, and an upcoming move into our new house has left me with pretty pooped! When I am constantly whiplashed from one thing to the next, I turn to comfort in the kitchen and sink into the calming coma of fresh herbs, rich olive oil, and garlic.


I love coming home from a long day at work and cooking meals with my husband. Even if by cooking I mean sitting with a glass of red wine and a smile while my husband helps by prep. Team work right?

This pasta cozies up to the fresh vegetables perfectly to your tummy on a brisk fall evening. My son had two helpings and was begging for more of the mushrooms. He said they tasted like the “fire place mushrooms” (his favorite hibachi grill restaurant). Food that warms my soul and a child's words that warm my heart.

Perfectly Simple Pasta

Ingredients

• 3 cups Brown Rice Pasta (I used Tinkanyada)
• 2 cups spinach
• 1.5 cups crimini mushrooms
• Extra Virgin Olive Oil
• Vegetable Broth (I used Pacific Low Sodium)
• 1 cup cherry tomatoes
• ¼ cup pasta sauce
• Italian seasoning
• ¼ cup basil leaves
• 1 clove garlic, minced

Directions

Prepare your pasta according to the package and set aside. I cooked mine in vegetable broth for extra flavor.

Heat the olive oil in a medium sauce pan and add garlic. When you begin to smell the garlic aroma add your mushrooms and stir to coat. The mushrooms should soften after about 7 minutes. Add a heavy amount of Italian seasoning and stir. Turn your heat down to low and add cherry tomatoes, basil, sauce and spinach. Toss to combine and let warm for a couple minutes.

Remove from the heat and add to your pasta. Toss and Serve!

Home Sweet Home...for Lunch

I have every other Friday off and take advantage fully. Starting with breakfast and lunch at home! I love cooking and baking all day, letting the aromas fill up the house. Of course, Fridays off do mean a lot of errands and laundry but there is some relaxing in there.

Fridays are also my last day of veggie supplies. I restock Saturday mornings at the farmers market so lunches are usually scattered with whatever I have left in the crisper. For last week’s meal that was daikon, a large head of broccoli, a small zucchini, half a yellow onion, and Portobello mushrooms. Brown rice in the cupboard. This would be easy and very doable. A little sautéing and soy sauce and a vegan “stir fry” would be in my bowl in no time!

I want to step back briefly though and talk about daikon. Daikon may be a new vegetable for some of you to see and I feel like I need to brag a little on this Japanese radish. I first heard of daikon through Alicia Silverstone’s “The Kind Diet” cookbook. She has some wonderful recipes and insight and I enjoy following her blog. Click here to read more about Alicia’s Kind Diet and Kind Life: http://www.thekindlife.com/

There are plenty of pieces of literature on daikon but I thought Mitoku sited some wonderful benefits about this wonder radish:

“Raw daikon is used throughout Japan to complement the taste of oily or raw foods and, more importantly, to aid in their digestion. Laboratory analysis has shown that the juice of raw daikon is abundant in digestive enzymes similar to those found in the human digestive tract. These enzymes - diastase, amylase, and esterase - help transform complex carbohydrates, fats, and proteins into their readily assimilable components. Traditional Japanese restaurants serve grated daikon (daikon oroshi) in tempura dip to help digest oils, or shredded daikon with raw fish to help digest the protein. Grated daikon is a wonderful aid to people with a weak digestive system. It is important, however, to use grated daikon immediately. In just thirty minutes nearly 50 percent of its enzymes are lost.

The enzymatic action of daikon juice has gained the attention of scientists in Japan. At Tokyo's College of Pharmacy, researchers have discovered that daikon juice actually inhibits the formation of dangerous chemicals in the body. Nitrosamines, a type of carcinogen, can form in the stomach from chemicals present in both natural and processed foods. Daikon juice contains substances identified as "phenolic compounds" that can block this potentially dangerous reaction. Thus, a diet including raw daikon may reduce the risk of cancer.

Daikon has also been shown to be effective as a diuretic and decongestant. As a diuretic, raw daikon promotes the discharge of excess water by the kidneys. The result is increased urination and gradual reduction of the swelling condition known as edema. As a decongestant, the enzymes in daikon juice seem to help dissolve mucus and phlegm in the respiratory system and facilitate their discharge from the body.

Daikon is high in vitamin C and folacin. Like its relatives broccoli, cabbage and kale, daikon is a cruciferous vegetable that offers cancer-protecting potential.

A few drops of soy sauce and a tablespoon of grated daikon is a macrobiotic treatment for helping the body discharge old animal protein and fats. Cooking daikon with a kombu broth is said to help the body eliminate excess dairy products. A tea brewed from daikon, shiitake and kombu has been used as a folk remedy to reduce fever.”

Not only am I interested in any little help to aid with digestion, I am also interested in taste! Daikon can be prepared in so many ways and I find it absolutely delicious. They are very large so don’t be shocked when you put them in your basket at the grocery store!

Back to the big bowl of yummy veggies. I think you will find this recipe so simple to throw together, and feel free to switch out your vegetables!

Sautéed Veggies & Rice
(serves 2 hungry lunchers!)

• 1 head of broccoli, cut into florets and steamed

• 1 half yellow onion, cut into moons
• ¾ daikon, sliced
• 1 Portobello mushroom, sliced lengthwise

• 1 small zucchini, half mooned

• 2 tbs tamari (gluten free soy sauce)
• ½ tsp red pepper flakes (optional)
• 2 tbs canola oil or Earth Balance

• 1 clove fresh garlic, minced

• Kosher salt and black pepper to taste
• 1 cup cooked brown rice

In a large sauce pan heat oil and add garlic. Once you can smell the garlic, add onion and coat in oil. Sauté until translucent and starting to caramelize, about 7-10 minutes. Add daikon, mushroom, zucchini and broccoli and combine. Add spices and soy sauce and sauté for another 7-10 minutes, depending on how soft you like your veggies.

Place half cup of brown rice in 2 bowls. Top with vegetables and serve! You can add tofu or other protein if desired.

The Search for the GF, Vegan Burger Grail

Homemade veggie burgers can be tricky, especially when you want to make them gluten free and vegan. Why? Well, with my luck as of late they have either held together, looked pretty, and tasted like sandpaper, OR they have tasted amazing but didn’t exactly remain in a patty. Which is fine, but I am greedy and want both! As my quest for the vegan burger Holy Grail progressed, I was pleased to see that I wasn’t the only blogger pursuing this endeavor so I had a plethora of recipes to peruse the last couple weeks. I wanted constant consistency throughout the cooking, a delicious and fresh veggie taste, and of course a burger that was going to settle with my dietary guidelines.

The almost Holy Grail of Vegan/GF Burgers - I'm a perfectionist.

I think I found it. I still want to tweak a few things to the recipe but this is so far the best tasting trial I have had. Moist, nutritious, and held up when I flipped them! What more can a gluten free vegan chef ask for! Plus, it makes 8 patties so I have dinner ready for this week. Maybe I will come up with a second and third recipe for you! I am thinking sandwich wraps are in order.

Of all the recipes I found, Angela’s stuck out the most to me. I baked mine because I don’t have the gumption to grill them yet. In time my dears, in time. I had most of the ingredients in her recipe but had to make some substitutions. I also made mine gluten free, and topped them with spicy guacamole, dijon, fresh tomato, and local spinach leaves. Here is her original recipe here: Angela's Perfect Burger

I prepped on Sunday and let my burgers firm up on a cookie sheet overnight. I had every intention of gobbling these gorgeous burgers down Sunday, spent the whole time making them and ended up being hit with a mean pizza craving. Hey, what can a girl do?? It was worth the wait though.




Gluten Free & Vegan Pepita Burgers
(the closest thing to the burger grail so far)

Ingredients:
• 1/2 cup onion, diced
• 1 large garlic clove, minced
• Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
• 1 cup oats, processed into flour
• 1/2 cup pepitas (Spanish pumpkin seeds)
• 1.5 cups gluten free bread crumbs (I processed 3 pieces sunflower flax bread)
• 1 cup local grated carrots
• 1 cup cooked black beans, rinsed and pureed
• Heaping 1/4 cup finely chopped parsley
• 1/3 cup almonds, chopped
• 1 tbsp. Extra Virgin Olive Oil
• 1 tbsp gluten free soy sauce
• 1.5 tsp chili powder
• 1 tsp. cumin
• 1 tsp. Italian seasoning
• Kosher salt and black pepper, to taste

For the 2 burger toppings:
• 2 gluten free hamburger buns
• 2 thick slices local tomato
• Spicy guacamole (I bought Whole Foods brand to save time)

• ½ cup local spinach
• 2 tbs dijon

Directions:
Preheat your oven to 350F and lightly grease a cookie sheet. In a large skillet, heat oil and add garlic. Once you can smell the garlic aroma add your onion and sauté until translucent and slightly browned. Mix your flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients.

Prepare the rest of the ingredients as noted. I used my food processor and kept adding them into a large bowl, leaving the spices out to mix in last for taste testing. Once all ingredients are in the bowl mix well. The flax egg should help everything stick together. Add seasonings and salt to taste.

Roll out 8 balls to make sure all patties are equal size then shape dough into tightly packed patties, lightly wetting hands in between each patty to prevent sticking. I formed mine right onto the cookies sheet.

Bake for 15-17 minutes on each side. They should hold together for flipping but be gentle! Serve between those delicious buns holding all your scrumptious toppings.

I roasted local corn for our side! So easy to do in your oven. Just pop them in at 350F for 30 minutes, remove from oven and peel back husks. A little earth balance and pepper graced my little kernels!

Case of the Mondays Medicine

Yesterday I woke up a bit achy. Maybe it was a case of the Mondays. Maybe it’s a sign to look into my diet a bit more and make sure that I am getting all the vitamins and nutrients that I need. Nonetheless, I needed some comfort, and comfort for me is found in cooking. Even if I get home at 6:30 and am completely pooped, cooking sounds like the perfect medicine. The sounds, the smells, the peace… It all brings me back to center.

I have been wanting to a) use up that cubed butternut squash in my freezer, b) try a vegan “cheeze” sauce again” and c) put them both together for a delicious, vegan, and gluten free mac ‘n’ cheeze. Last night, and well from the looks of it outside today (dark and stormy), it will cure any Manic Monday or Tornadic weather Tuesday you are enduring.

I first tried making vegan cheeze sauce on pizza here: GF/DF Caramelized Onion and Mushroom Medley Pizza

If you recall it was a bit too cashewy for my taste but good! I have been anxious to find a version that I loved and not just liked though. I found it last night. It whirred and whizzed in my food processor until it whipped itself into a thick, velvety topping. It cuddled my gluten free elbow noodles like a silky smooth blanket. It was better than any mac and cheese I have ever had. It cured my case of the Mondays.

The butternut squash is roasted and added into the cheeze sauce in this recipe so I wanted to add another veggie. I could have sworn I had some peas or broccoli on hand but alas they have already been gobbled up. I had spinach and edamame to choose for my green so I decided that edamame might be a delightful touch. I loved the texture that it brought to the bowl! Feel free to use whatever veggie suits you.


Butternut Squash Mac ‘N’ Cheeze with Edamame
Adapted from Oh She Glows recipe here: Butternut Squash Mac N Cheeze

Ingredients:

• 2 cups frozen or fresh butternut squash

• 3/4 cup raw cashews

• 1 cup non-dairy milk (unsweetened + unflavoured soy milk)

• 3 organic garlic cloves
• 2 tbsp fresh lemon juice
• 2 tsp kosher salt, or to taste
• 7 tbsp Nutritional yeast
• 1 tsp dijon mustard
• 1/2 tsp or a bit more of dried Italian seasoning
• 1/2 tsp Tumeric powder, optional (gives the orangey color)
• Freshly ground black pepper, to taste
• 1/2 tsp Paprika
• Tinkanyada brown rice elbow pasta (1 bag)
• 1 carton vegetable broth + 1 cup water
• ¾ cup edamame (I had frozen that I thawed and boiled)

Directions:

Preheat your oven to 350F and grease a baking sheet. In a bowl, season chopped squash with a tsp or two of olive oil, and a couple pinches of kosher salt. Toss to coat. Lay squash squares on baking sheet and roast for 30-40 minutes. I flipped after about 25.

While the squash roast away, gather all your cheeze sauce ingredients (cashews, non-dairy milk, garlic, lemon, salt, nutritional yeast, pepper, mustard, seasonings). Add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Add in the rest of the cheese sauce ingredients and process until very smooth.

Taste test. A couple times ;) This sauce left me speechless and drooling! I wanted to dip a big hunk of bread in it hehe. Leave the sauce in the processor as you will be adding the squash.

Bring your broth and water to a boil in a soup pot. Add in gluten free pasta and boil for 15 minutes. Drain and rinse with cold water to stop cooking process.

When squash is finished roasting, add it to the food processor and blend it with the cheese sauce until smooth. Adjust to taste. The sauce will thicken up with time. I like mine really thick and cheesy but if you like a runnier mac and cheese feel free to add milk.

Add the pasta back into the same pot on a low heat burner and add your desired amount of cheeze sauce on top. Stir well. Add in edamame and mix until the whole pot is warm and cheesy.

Dish into bowls and serve immediately. This made 4 heaping portions. I am so glad because my tummy is growling for it already!

Grey Days, Souper Comfort

Springtime storms are officially here. It is another gray and rainy morning here in Tulsa. I keep reminding myself that the heavy clouds are pouring colors into our dreary surroundings. I am happy to see the lavender buds on the trees, and the pops of white petals drifting in the warm breezes. This morning I have yet to fully awake as I write but alas I do have to be at work early this week so I have no choice but to wipe the sleep from my eyes and begin. So bear with these stiff fingers and clouded mind as I share with you a delicious vegan soup!

Ah soup. Such a perfect comfort food. I have been on many soup binges in my life I must admit. Hey, don’t judge, we can’t help what we crave sometimes. It could be a hundred degrees, humid, and sweltering, and my soup fix could get me itchin’. Maybe because it is such a versatile little bowl of nutrients. Or the fact that it seems to warm my tummy and easy my troubles simultaneously.

Regardless of why I crave it, it’s important that I pay attention to what kind of soup I am eating these days. And not just because of the lurking gluten monster disguising itself in the ingredients. Canned soups can pack a ton of extra sodium that makes my joints cry out with swollen sobs. Plus, who wants UFI’s (unidentified floating ingredients) in their bowl? Well, not me. But hey, if you’re comfortable teetering that Area 51 line go right ahead! It’s not to say that I haven’t divulged in a cup of Ramen in my day. Now I just am aware of how puffy I plump with the additives so I think I personally will steer clear. Maybe it was also a sign when I managed to catch my ramen noodles on fire in the sorority house microwave. No water = flames. See, we all have to grow our “natural” cooking skills from somewhere.

My remedy to the soup equation I have rolling here would be to make your OWN soup! That is much more satisfying anyway right? I looked at a ton of soup recipes over the weekend and managed to settle on my one to share. My past soups were good, but I wanted to try something new for you. A couple blogs mentioned this stew, and after a couple of my own little tweaks I think it was PERFECT! I am thrilled also because it makes a lot so I have a comfort food dinner to last me through the next gray days.

Here is the original recipe below, and you can find my changes in the notes. I had to take in account some g-free factors of course in my recipe and directions. Both I am sure are delicious and nutritious.



Kathy's Veggie (vegan) Pasta Stew

• 4 ounces sliced mushrooms
• 1 medium tomato
• 1 large sweet onion
• 1/4 cup extra virgin olive oil
• 1/2 tsp pepper




I think a better camera is in order...


• 1 tsp garlic powder or 2 Tbsp chopped fresh garlic
• 2 bay leaves
• 4 cups vegetable broth

• 1 cup water
• 2 Tbsp Italian Herbs
• 1 potato, diced
• 1/3 cup nutritional yeast or 1/4 cup vegan cheese
• 1 cup dry fusilli pasta
• 1/3 cup leftover roasted tomato salsa
• 2 Tbsp apple cider vinegar
• 1/4 tsp salt (or to taste)
• 1 can of beans, drained (I used white cannellini beans)
• 6 ounces leafy greens (spinach, kale, chard, collard..)

optional: a few dashes of cayenne for added heat.

Directions:

1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.

2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.

3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.

4. Serve warm! With a nice slice of crusty bread.

My changes to the Recipe:

• 4 ounces sliced mushrooms – I used a blend pack of portobella, cremini and shitake
• 2 small/medium vine tomatoes
• 1 large sweet onion
• 1/4 cup extra virgin olive oil
• 1 tbs pepper
• 2 cloves of garlic, minced
• 2 bay leaves
• 4 cups organic, low sodium vegetable broth
• 1 cup water
• 2 Tbsp Fine Herbs
• 3 Yukon gold potatoes, chopped
• ¼ cup vegan cheddar
• 1 cup dry gluten free fusilli pasta
• 1 tbs kosher salt (or to taste)
• 1 can of beans, drained (I used white cannellini beans)
• 6 ounces leafy greens – I used a large bunch of fresh spinach since it cooks down

I added a tbs or so of Cajun seasoning to bring out the flavor and spice.

Directions:

1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 10 minutes, until the onions become translucent.

2. Add in all the remaining ingredients (except the beans, pasta and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. I transferred to my crock pot and let it simmer on low for 40 minutes. Do a few taste tests midway through and check on the salt/spice levels.

3. While your soup is simmering, cook you gluten free pasta to al dente. With the potatoes begin to soften, about 30 minutes, add in your pasta to the pot.

4. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.

5. Serve warm! I toasted Food for Life’s gluten free rice bread in the oven with a drizzle of olive oil and a dash of Cajun spice to accompany the soup.

Burger. What's in a Name?

What's in a name? That which we call a burger by any other name would smell as savory…


Burgers. We all love ‘em. And that is exactly what was on the menu last night! But like dear Juliet portrayed in her soliloquy, this burger is far more than its mere given title. This is not your meat packed patty that pops in your noggin when you hear ‘burger’. No, this burger is better is better than that. Yes, I am calling you out. My burger is better than your burger.

Nanner Nanner Boo Boo.

This burger is packed with protein, and oh was it delicious! I saw the recipe on “Oh She Glows” and knew that my first homemade veggie burger would be this one. A couple gluten free adaptions and we were ready to go! Obviously these can me made with non gluten free ingredients as well. So let’s bust out the food processor and start patty cakin’ those veggie patties together. Oh and if your grill has not shed its winter cover, no worries! These are baked to goodness in your oven!

Vegan & Gluten Free Lentil-Walnut Burgers

Ingredients:
• 3/4 cup lentils, picked over and rinsed
• 3/4 cup walnuts, toasted
• 1 piece gluten free bread, toasted OR 1/3 cup GF breadcrumbs
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 3 cloves garlic
• 1/4 tsp sea salt
• Freshly ground pepper
• 1 tbsp extra virgin olive oil
• 1 chia/flax egg (1 tbsp ground chia or flax + 1/4 cup water)

Directions

Preheat oven to 350F. In a small bowl make the chia or flax egg and set aside. Place lentils in a small pot and add a couple cups of water. Bring to a boil and simmer for about 25 minutes. Remove and rinse in colander.
While the lentils are cooking, toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool.

In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, garlic, spices & seasonings until combined. Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky). Add the flax or chia egg and pulse a bit more until combined.

Now shape 4 patties with hands and place on a baking sheet lined with parchment or a non-stick mat. Bake at 350F for 20-22 minutes on each side for a total of 40-45 mins. bake time. Makes 4 patties. Adapted from Martha’s Great Food Fast Cookbook from the Blog Oh She Glows.

We topped ours with fresh spinach and ripe tomato. The tomato is a must! I was planning on adding guacamole but they had over ripened. But no worries, we have 2 left for tonight and I am headed to the store at lunch to pick up some avocados!

Our burgers didn’t need the whole 22 minutes once they were flipped. I was being careful that didn’t turn out too dry either. Make sure that you make your patties even. If the ends are thinner they are likely to dry out an burn. Nobody wants a burned burger.

I have yet to find a Vegan & Gluten Free Bread or Hamburger Buns so unfortunately I strayed from my vegan diet last night. One step at a time. I have cut out milk and cheese. Eggs were baked in this bread but I have been cutting them out otherwise. If you know of any gluten free/vegan breads let me know!

I cannot wait to experiment with different recipes after making this one. Of course I will be changing it up and posting new ones for you!

Cabin Fever Sandwich

A sandwich used to be an easy meal to whip up in the kitchen. A couple slices of bread, turkey, a bit of cheese, lettuce, spicy mustard…You get the picture.


Now picture this- waiting for your loaf of bread to thaw so you can break 2 slices off, then toasting to warm the bits of ice off and completely thawing, then adding everything between the slices. A panini takes longer, a simple grilled cheese can be botched easily, and the whole time you hold your breath that the piece of bread doesn’t fall apart.

This has been my journey through bread. I have taste tested and experimented a lot in the kitchen with this simple yet fickle food and finally settled on a few different bread brands that work with me and not against me. Rudi’s and Udi’s both have served me well on many occasions. San Juan 5 grain has done me right too. I don’t HAVE to freeze them either! I do because I don’t eat bread too often and I don’t want to waste, but I can pull a couple slices fresh out of the bag now if I wanted to. It’s wonderful I tell you. And these breads don't require a gym workout to be able to break apart the slices when and if you decide to freeze them.

Sounds silly to admire something so simple sometimes, but when you’re gluten free it’s the little blessings you begin to count. I have developed a great appreciation for food and what I put into my body. I’m a laborious label checker, to avoid gluten and over processed foods and I aim to eat calories that will benefit me and my life.

That said, I promised some recipes using Rudi’s gluten free multigrain bread. Last week I was snowed in so I was able to whip up some delicious meals. It was very hard to choose just one, but I did. Sorry, leaving you wanting more I know. I will post more though, don't you worry your sweet little heads my dear readers.

This sandwich truly is a bit of an “everything but the kitchen sink recipe”. Or more relative to my actual situation, “what I could rustle up in my almost barren pantry from being snowed in recipe.” As I perused my potential pantry contenders I began formulating a delicious, warm, hearty, and open faced lunch. Here you go!

Baby Bella, Spinach, & Toasted Pine Nut Open Faced Sandwich

(Told you it was a doozy!)

• 1 cup Baby Portobello mushrooms, sliced

• 1 clove garlic, minced

• 2 cups raw organic spinach

• 2 tbs EVOO

• 1 tbs Balsamic Vinegar

• ¼ cup toasted pine nuts

• Pinch of Oregano

• Pinch of Rosemary

• Salt and pepper to taste

• Freshly grated parmesan

• ¼ -½ cup Marinara



Directions:

Toast your 2 slices of bread and set aside.

Place your pine nuts on a small cookie sheet, and toast in the oven for about 5-10 minutes at 350 degrees or until lightly golden brown. Remove and set aside.

In a small sauce pan heat the olive oil on medium heat. Add garlic and stir until fragrant. Toss in your mushrooms, coat, and sauté until soft (5-7 minutes). Add you balsamic vinegar and mix to coat then toss in your spices.

Add in your spinach a handful at a time (your pan will be crowded but it will cook down quick). Keep adding until all your spinach is mixed in and cooked down. Remove from heat.

Spread your marinara evenly on your bread. I had leftover Classico Marinara from the pasta I cooked up the night before so whatever you have or tickles your taste buds. Top with freshly grated parmesan that will melt when the warm veggies hit!

Put your delicious spinach and mushroom mixture on top, and sprinkle your pine nuts over the sandwich.

ENJOY!

He's A Magic Man

Savannah enjoyed the snow days!

The great blizzard of 2011 hit Tulsa Oklahoma this week. If you aren’t from Tulsa, you should know that we usually shut down with a couple inches of snow. Almost 15? We are in crisis mode. We were in a state of emergency before you could muster out the word snowpocalypse.


My husband and I took heed to the warnings and prepped accordingly. Our pantry was stuffed to the brim, our refrigerator stocked with all the necessities, and our freezer was exploding with frozen veggies and gluten free breads. Looking at it all, I felt like we were prepared to not leave our house for about a month, but when the ravenous cabin fever hit us all at the third day I can assure you we made quite a dent in our stash. Yes, those mounds of silvery candy wrappers in the bin are mine. Don’t judge.

The plus side of the storm was that we set a delicious menu for the entire week together, picking warm, hearty, and time consuming dinners. It was so enjoyable smelling the 15 bean soup simmering on the stove, corn muffins basking in the oven light achieving the perfect lightly golden tan…rocking to jazz with a full bodied glass of cabernet sauvignon. Ah, this blizzard was bliss.

But it’s not the 15 bean soup that I am sharing with you today. It’s something my husband cooked up. One of my FAVORITE things he cooks up. Mushroom Risotto. Creamy Arborio rice oozing with freshly grated parmesan cheese and folded into plump cremini mushrooms. Decadent. Delicious. And, I am drooling on my keyboard.

I have prepared this dish before, but there is just some hint of little magic in my husband’s hands that make it that much more delicious. So, cheers to him! And cheers to me for having the sense to marry the ol' cook!

Mushroom Risotto

• 6 cups organic chicken broth

• 2 tbs EVOO

• 1 lb cremini mushrooms

• 1 ½ cups Arborio rice

• ½ cup white wine (we used sauvignon blanc)

• Salt & pepper to taste

• 1/3 cup freshly grated parmesan

In one pot warm broth over low heat. In another pot heat the olive oil and add your mushrooms and coat. Sautee until they are soft.

Remove the mushrooms and set aside. Add your rice to that pot. Pour in your white wine and let the rice absorb all the liquid. Add ½ cup chicken broth and stir until absorbed. Continue to add ½ cup chicken broth at a time and stir continuously until the rice is al dente, about 15-20 minutes.

Remove from heat and add your mushrooms and parmesan. Add salt and pepper to taste.

Plate and enjoy!!

One Love, One Heart, One Gluten Free Pizza

Gluten Free pizza seems to be popping out of many restaurant ovens these days and I am lovin’ it! I have sampled Joe Mommas Pizza in the past and was pleased. I have tried Gina & Giuseppe’s pizza and it was quite delicious. But my friends, alas there is only ONE LOVE, ONE HEART, and ONE GLUTEN FREE PIZZA that truly tickles all the right pizza taste buds. A pizzeria that offers both Chicago style pizza AND gluten free pizza. A pizzeria where them belly full but we [AIN’T] hungry no more. A pizzeria where I don’t envy the deep dish pizza on my husband’s plate because mine is just as doughy and delicious. A place where I can get together and feel alright about eating gluten free at a restaurant. Enough hints? Well alright…

My no gluten, no cry pizza stop that satisfies my pizza cravings. So long cracker thin crust and hello again deep dish! Well, about as deep as gluten free goes.

I accidentally stumbled into this gluten free glorious revelation when my husband suggested we meet my parents there for dinner. I have been eating vegan/vegetarian anyway so I figured I would order a salad with some veggies and be on with my life. Pizzerias are never really my first choice when choosing dinner because I have to endure the wafting smells of oven baked goodness while I munch on lettuce. Don’t get me wrong, I love salads, but not necessarily in this setting. I went online and checked out the menu and saw that they offered gluten free. Wait, WHAT? Wow…You had me at local pizzeria. Add the clever name, setting, location (close to my house!) AND gluten free…Can someone pinch me please?

I have been back three times now, and it gets better every time. Especially yesterday.

I ordered a spinach, artichoke, and mushroom pizza and was blown away. Thick crust held a layer of savory and sweet marinara sauce.

Veggies were piled on with abandon. Then a gooey, stringy, melty (yes melty) mozzarella coated the top. AHHHHH. I be jammin’ with this place as much as possible.

The restaurant itself is a fun lovin' place to be. Surrounded by walls in an organized chaos of concert posters and the greatest musicians, TVs that blare the latest sports games, and the promise of live musical acts to come soon can't get any better in my opinion.

Bob Marley once said, “One good thing about music, when it hits- you feel no pain”. I agree. And I adopt my own quote inspired by both him and my new pizzeria love. “One good thing about Marley’s g-free pizza, when it hits-you feel no pain.”

http://marleyspizzeria.com/
Marley’s Pizzeria
6104 E 71st Street
Tulsa, OK 74136
918-551-7744

SOya long Meat!

I have been on my veggie kick for a little over a week now and I am so excited to share a couple recipes that I have picked up. After doing a lot of research on vegetarian and vegan diets, I decided that it’s something I want to slowly adopt. I have tried the 30 day vegetarian challenge before and I craved meat like crazy! But this time is different. Want to know why? (start nodding your head because you know I am going to tell you anyway)I am cutting out the deprivation thoughts. That’s it! That’s my secret to living a healthy and happy lifestyle.

I was inspired by a blog my friend sent me recently (thank you to Laura Law) called “Oh She Glows”. I highly recommend you go and check it out, http://ohsheglows.com/. Angela's view on life and diet was truly inspiring and I decided that is what was wrong with my past diet trials. I openly went into my gluten free diet because I had to cut out gluten. It wasn’t a choice. But going vegetarian/vegan IS a choice. A choice that I can choose to carry out. If I want a piece of chicken for dinner, by golly I am going to have it! But to tell you the truth, in carrying on this perspective, I haven’t wanted it. Me, a turkey, chicken, occasional medium-rare steak lover DOES NOT want it. No cravings because there are no restrictions.

It’s been only a little over a week but I still want to give myself a pat on the back because I know this adopted way of living will bring me to what I want…you remember my resolution right? A Happy & Healthy Lifestyle.

Okay, dinner time. My temptation to try vegan options quickly turned into a Tempehtation when I was exploring whole foods vegan section. I love tofu and have cooked with it often but have never tried tempeh. Nothing against, just haven’t grabbed it. Like they say, don’t knock it till you try it! And try it you should! I am talking to you dear readers-meat lover or not.

So what exactly IS Tempeh?

“Tempeh originated from Indonesia, where it is still an important food. Tempeh is cake of soybeans, which have been de-hulled, cooked, mixed with a tempeh starter (culture of Rhizopus oligosporusor Rhizopus oryzae) and incubated for a day or two.

The white mycelium of the Rhizopus mold keeps the soybeans together to form a solid cake, which you can easily sliced.
In Indonesia, tempeh is traditionally made from soybeans only, but in Western countries you can find tempeh made from other ingredients, such as vegetables, grains or other beans. Since tempeh is made from whole soybeans, it is a fiber rich food. Tempeh is a rich source of proteins, minerals, soy isoflavones and saponins. It is also a generous source of nutrients such as calcium, B-vitamins and iron. IN addition, tempeh is a good source of monosatuarated fats and contains no cholesterol. The natural tempeh fermentation process also makes the soya more digestible. Tempeh has grown so much in popularity that it is now available in the refrigerated section of many supermarkets. Of course, you can also find it in health food stores oriental shops.” www.soya.be

Informative lesson over let’s talk food. I sampled two different marinated tempeh flavors from whole foods. I was meant to try it I decided because the packages were on sale 2/$6! Ah I love it when fate leads me to scrumptious adventures.
So hear are two recipes we tried out the last two nights. One using coconut curry tempeh

, the other lemon pepper tempeh.

Delicious, nutritious and delightfully easy to make! Let’s face it, most of us work late and we need a meal in under 20 minutes when we get home that isn’t delivered in a greasy box or plucked from the pantry in a can. Both these meals are well under 20 minutes. Take that Rachel Ray! My husband and I were delightfully full and content. Meat was not missed I assure you.

Coconut Curry Tempeh with Brown Rice Vegetable Medley

•1 pkg coconut curry marinated tempeh
•1 package Uncle Bens Instant Brown Rice
•2 cups organic frozen vegetables (lima beans, carrots, peas, green beans)
•2-3 tbs EVOO

I used a short cut and bought the instant uncle bens brown rice that comes measured out in 2 cup servings that boil on the stovetop quickly. Drain well and set aside.

Steam vegetable medley, drain well, and mix into rice. Divide onto two plates.

Heat EVOO in a pan until hot. Place tempeh into the pan and brown all sides, about 2 minutes each side. Place over rice & vegetable medley and enjoy!

Lemon Pepper Tempeh with Leafy Greens & Brown Rice

•1 pkg Lemon Pepper Tempeh
•2 cups 365 organic Leafy Greens mix (kale, collard greens, spinach)
•1 pkg uncle bens instant brown rice
•2-3 tbs EVOO

Steam your leafy green mix on the stove top. Drain well.
Cook your Rice and mix, drain well and mix with leafy greens. Divide onto two plates.
Heat EVOO in a pan until hot. Place tempeh into the pan and brown all sides, about 2 minutes each side. Place browned strips over rice and greens. Enjoy!

Let's Start a Roasting Revolution

I have been hearing a lot of talk of New Year’s resolutions and it’s gotten me thinking about all my past resolutions. Some worked, some didn’t. Some I whole heartedly tried to follow through with and others I figured

if I said it out loud that would make enough of a difference. We all want to drop those pounds, and eat healthier, and take up YOGA and Japanese and whatever outlandish opportunity we feel we need to embark on. It’s not that I am being pessimistic people. I think it GREAT to think BIG. But what we end up missing is the BIG picture. What are you going to do to stay on track? What is going to motivate you? Who is going to make sure you stick to it?

We want to make all these BIG changes. But what we really need to do is look at the little things we can do to make a BIG change. Let’s face it. I am probably not going to be fluent in Greek by next January (sorry yiayia) but it wouldn’t hurt to learn some useful conversation that doesn’t involve cursing. See, baby steps.

So with all that mumbo jumbo from the heart and off the subject of food, which is I hope why you are really here and taking the time to read my blog, I will get to my point. My new year’s resolution is to be as happy and healthy as I can be, and my baby steps will be through my cooking dear readers. As I am writing this I can see the words of my last few blogs about cookies and Christmas time just drenched in sugars and sinful seduction. We all have to indulge every once in a while though. I think I will make that part of my “happy life” resolution. No worries, the cookies will keep coming.

Onto the healthy food part of my resolution, I am going to start cooking more with vegetables, and have them be the main star of the show on my plate. I’m going green in my kitchen! I love meats so therefore they tend to rule the menu, but after much research on healthy eating and a healthy diet, I have decided that little drumstick needs to be downsized. Snacking on healthy foods between meals is a must as well and I am on a hunt for a plethora of choices that are easy to grab and go, whether it’s breakfast, lunch, dinner or a snack.

Today the lunch item/snack is roasted edamame. I picked my lunch up from whole foods the last couple days and sampled some of their vegan options to get some ideas.

I ran across these green little health monsters and boy did they WOW me! I had to go find that recipe. Unfortunately the exact one was not on their website, but I found one that is quite close. Add some roasted red peppers and green olives to this recipe and you have a match made in heaven.

Roasted Edamame

•2 teaspoons olive oil or 2 teaspoons vegetable oil
•1/4 teaspoon dried basil, crushed
•1/2 teaspoon chili powder
•1/4 teaspoon onion salt
•1/4 teaspoon ground cumin
•1/8 teaspoon paprika
•1/8 teaspoon black pepper
•1 (10 ounce) package ready-to-eat soybeans, thawed if using the frozen variety (fresh or frozen, edamame)

Preheat oven to 375°F. In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
Serve hot as a vegetable side dish or cooled as a snack.

I'm Not Settling, I'm Substituting!

When I found out I couldn’t eat gluten one of the things that really tugged my heart strings was that I had just gotten involved with baking and gourmet cooking. Take a look at your recipes at home, and you see flour added to the majority of dishes. Whether it is a thickening agent, main component, or sidekick, flour dusts itself all over the cooking world.

But that alarming circumstance immediately got me thinking and researching. I was restricted to only 2 flours in my cooking, and there is a flour world out there I have never even thought of touching. Flavorful flours that can bring something new to the table. Why couldn't I just substitute a flour I COULD eat in for the flour that I was allergic to?

Simple enough right? But with substituting comes unexpected outcomes. So with much experimenting and research, I have become much more comfortable over the last 6 months substituing different agents into my meals.

So with that said, I will give you the flour list that I have taken so much advice from in my baking adventures. Gluten free or not, I encourage you to expand your horizons in cooking! Any ol’ john doe can just reach for the white or wheat flour…


Potato Starch Flour
This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half. It can be purchased in a health food store.

Tapioca Flour
This is a light, white, very smooth flour that comes from the cassava root. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornstarch and soy flour. It can be purchased in a health food store.

Soy Flour
This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit. It can be purchased in a health food store.

Cornstarch
This is a refined starch that comes from corn. It is mostly used as a clear thickening agent for puddings, fruit sauces and Asian cooking. It is also used in combination with other flours for baking. It can be purchased in a health food store.

Corn Flour
This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes. It can be purchased in a health food store.

Cornmeal
This is ground corn that comes from either yellow or white meal. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or simple white cakes. It can be purchased in a health food store.

White Rice Flour
This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, but also in Asian markets. At the Asian markets it is sold in different textures. The one that works the best is called fine textured white rice flour.

Brown Rice Flour
This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It can be purchased in a health food store.

Kamut and Spelt Flours
These are ancient forms of wheat. While they aren't appropriate for gluten-free diets, they are excellent substitutes for plain wheat flour as they add wonderful flavor and consistency.

Substituting Gluten
Wheat flour contains gluten, which keeps cookies, cakes and pies from getting crumbly and falling apart. It is what makes baked goods have a good texture because it traps pockets of air. This creates a lovely airy quality that most baked goods possess when baked with traditional wheat flour. In order to help retain this structure when using non-wheat flours, gluten substitutes must be added to a gluten-free flour mixture. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. Here are three very good substitutes for gluten.

Xanthum Gum
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores.

Guar Gum
This is a powder that comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores.

Pre-gel Starch
This is an acceptable gluten substitute. It helps keep baked goods from being too crumbly. This, too can be purchased at most health food stores.

Substitution is the solution
If you are ready to try some recipes, start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. These turn out lovely and the difference in taste is minimal. Here are two gluten-free flour mixtures that are suitable for substituting wheat flour cup for cup.

•Gluten-Free Flour Mixture I
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour

•Gluten-Free Flour Mixture II
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour

**list from allrecipes.com

Also check out your local whole foods store to find pre mixed flours!

I’m Not Going Cold Turkey THIS Turkey Day!

I may be the only gluten free gal not shaking in her boots this year. I find it just as easy to enjoy myself on this holiday as I do every other day of the week. Why all the trepidation? I am probably less scared than the diet obsessed calorie phobic that lurks around every family. You know who I am talking about. The one that cringes with the crackle of freshly baked loaf of bread because of the carb content, or hides in the bathroom while slices of pie are being deliciously devoured. Resolutions are made at the beginning of the next year for a reason my dear readers. We work hard all year, and I think we need to reward ourselves! Being Greek, I have learned some wonderful lessons around the holidays. For instance, there are no calories on holidays. It’s true I tell you! Once you stop counting carbs and just enjoying your favorite delights, you’ll realize how miniscule a couple more ticks on that scale for one day can be. Plus, we all burn off half the cranberry dressing with a rousing game of football right?

Okay off my perch now. I am not saying to overindulge by any means by the way. Dig in with appropriate portions of course. If I can remain at ease on this holiday, I see no reason why you cannot. It’s after all, a holiday based on a feast!

So feast your eyes on

some good advice on keeping gfree guiltily below. I’ll keep you from hyperventilating at either the scale or the site of the potentially gluten gravy, and you just sit back and enjoy.

For my advice about a stress/gluten free Thanksgiving, I give you tips from my blog mentor herself, the glutenfreegoddess. I often get inspiration from her recipes, and she has had much more experience in the gfree world than I. She has written a great guide about where your gluten may be lurking. A bit from her blog below!

•Marinades and soy sauce, broth and bouillon may use wheat or barley in flavors and seasonings. Although I urge you to check your turkey for gluten-free status, most I've seen are safe- if you avoid the seasoning or gravy packet.
•For thickening gravy, whisk in a tablespoon or two of sweet rice flour or an arrowroot starch slurry. Potato flour is another choice- but be careful you don't add too much and end up with gravy you have to slice and serve. I like to add a splash of dry sherry, brandy, or wine to the gravy as well. It gives it that extra kick (and goddess knows, sometimes we need it- especially around the holidays).
•For stuffing, simply follow your favorite recipe and substitute toasted cubes of gluten-free cornbread or a loaf of store-bought gluten-free white bread. Or try my personal favorite stuffing recipe- Cornbread Stuffing with Curried Apples and Cranberries.
•For a crunchy bread crumb topping, try my Crunchy Gluten-Free Breadcrumbs (process toasted GF waffles- they make perfect golden crumbs).
•For a gluten-free mac and cheese try my Kicked Up Baked Mac and Cheese Recipe or my dairy-free Baked Mac and Cheese or my totally from scratch Cheesy Uncheese Mac and Cheese (fab for vegan guests).
•For a classic cookie crumb pie crust use Pamela's cookies (Lemon or Ginger or Chocolate, depending upon the filling) processed into crumbs; I use Joy of Cooking's classic cookie/cracker crumb recipe and simply substitute with gluten free cookies. For a butter replacement, try Spectrum Organic Shortening.
•For a gluten-free pie crust folks rave about, try Rebecca Reilly's Gluten-Free Pie Crust recipe with sorghum flour.

Read more: http://glutenfreegoddess.blogspot.com/2008/11/thanksgiving-recipes-tips-for-gluten.html#ixzz167Xdn3Mo

A Spooky and Savory Halloween

The weather always seems to dip dramatically as the haunting hour of Halloween approaches in Oklahoma. It's as if the spirits trail into town, tipping the temperatures to make us aware of their icy presence. So how do I combat their cold weather trickery? With warm and spicy treats in the kitchen! And what is more comforting than a bowl of hearty chili, warming your heart,and sedating those ghoulish goosebumps.I have pulled my fair share of tricks in the past during the witching hours of all hallows eve, so this year I think I will just focus on the treats.

Halloween is my favorite holiday, so I was more than thrilled to host on Sunday night. It's always rewarding to entertain and satisfy a big crowd for not a big buck. This recipe is heavy on the flavor and light on the wallet. One thing that I NEVER skimp on however, is the decorating. I admit, it looks like halloween threw up in my house, and we could probably rival a Griswald Christmas, but we are festivous nonetheless.

Chili is a fall/winter crock pot staple in our house, and I always enjoy adding seasonal ingredients to any dish I dish out to you lovely readers. So here it is...a spooking spiced chili concoction I threw together in my bubbling cauldron, "Pumpkin Chicken Chili". Feel free to add more spice, if you dare...

Pumpkin Chicken Chili
•2 tablespoons EVOO
•1 small yellow onion, chopped
•1 orange bell pepper, cored, seeded and chopped
•2 jalapeños, seeded and finely chopped
•2 cloves garlic, minced
•1 ½ lbs boiled, shredded chicken
•1 (14.5-ounce) can Muir Glen Fire Roasted Tomatoes (with juice)
•1 (15-ounce) can organic pumpkin purée
•2 cups water
•2 tablespoons pumpkin pie spice
•3 tablespoons chili powder
•1 teaspoon ground cumin
•Kosher salt and ground black pepper to taste
•1 (15-ounce) can kidney beans, rinsed and drained
•1 package organic shredded mild cheddar cheese (optional topping)
•Corn tortilla strips (optional topping)

Heat the EVOO in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until onion is translucent, about 5 minutes. Add your shredded or cooked shredded chicken and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.
Reduce the heat to medium low and add kidney beans. Cover and simmer, stirring occasionally, for 30 minutes-1 hour. Ladle chili into bowls and serve. Taste test, and adjust spices to your liking.
Serve with shredded cheddar cheese, and corn tortilla strips for toppings. I also accompanied mine with my pumpkin corn muffins below.

Falling for Fall Fare

Before I begin my newest post I feel as though I must apologize to you dear readers. I have neglected you for quite some time now and I appreciate you letting me know that a new post is wanted! So, with this apology, I begin my post. Enjoy.

Fall is officially here. Beautiful bursts of red and orange are sweeping across the trees, and the air is getting crisper by the day. Football has officially taken over our television sets, and I am consistently craving grilled brats and the smell of my chiminea. I try and spend as much time outside as possible, breathing in the change of the season. And with the change of the colors and weather, a change in my menu is a must. I’m saying goodbye to the bright summer fruits and chilled cucumber soup, and hello to crisp gala apples and warm spinach and feta pie.
While I took a brief hiatus from my blog, I collected a many new delicious recipes. See, my absence alas brings new and fresh ideas to the table. Your dinner table. And hopefully a little absence made your hearts and tummies a little fonder.

I am christening fall foods with a recipe that will warm up your grilling gloves and get you game ready in no time flat. Lemon & Oregano Grilled Chicken with oven roasted, sea salt rosemary potatoes. Two very simple recipes that taste simply delicious. Both are easy to make on a week night as well. And don’t we all need more of THOSE recipes?!

Lemon & Oregano Chicken
•4 free range organic chicken breasts – pounded out
•2 lemons
•Dried Oregano
•Garlic Powder
•Kosher salt

Place chicken in a marinating dish. Zest both lemons over the top, and then squeeze the lemon juice on top. Coat the chicken on both sides with kosher salt, oregano and garlic powder. Don’t be afraid to get liberal with your spices. Grilling can burn off some of the flavor and nobody likes a bland chicken breast!
Grill the chicken until well done. Be careful to grill pretty immediately because the acid in the lemon juice begins to break down the chicken pretty quick. Serve with potatoes below!

Roasted Rosemary & Sea Salt Potatoes
•10 red skin potatoes – quartered
•2 tablespoons dried rosemary or 2-3 sprigs of fresh rosemary
•4 tablespoons extra virgin olive oil
•1 tablespoon sea salt
•1 tablespoon freshly ground black pepper
•2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)

Preheat your oven to 350 degrees.
Quarter your potatoes and place them in a mixing bowl. Add all your seasoning ingredients. Transfer seasoned potatoes to a nonstick baking dish.
Place in oven for 30-35 minutes or until golden brown and tender. Enjoy with your chicken!

Ladle of Love

Blame it on my immature age or immature taste buds, but I never was fond of lentils as a child. That all changed merely four years ago when I decided that they were nutricious and delicious. I give props to Cedar's Deli, a Lebanese restaurant in town, for my change of heart. From their lentil soup, to Wild Fork's lentil salad, I am now a lentil lover.

Yesterday I was struck madly with a lentil craving and decided to take the challenge into my own hands. Could I make a lentil soup that satisfied me as well as the restaurant's recipes I now hold so dear?

Yes. I could. And, I did. This is a great day to slow simmer this stew, as the weather has taken on a dreary disposition. This soup has a kick, so it should wake up those tastebuds in no time!

Lentil Soup

*1 pound lentils
*2 large yellow onions, roughly chopped
*3 leeks, chopped
*3 cloves fresh garlic, minced
*1/4 cup EVOO
*1 tbs kosher salt
*1 1/2 tbs freshly ground black pepper
*1 tsp dried thyme
*1 tsp whole cumin
*6 carrots, chopped
*8 stalks celery, chopped
*8 oz can tomato paste
*3 quarts chicken stock (or more pending your soupy preference)
*freshly grated Parmesan cheese (topping)

Directions

In a large stockpot, cover the lentils with boiling water and allow to sit for 20 minutes. Drain.

Using the same pot, turn heat to medium and add the EVOO until it warms. Add the garlic, and saute until you can just smell it's aroma. Add the onions, leeks,salt, pepper, thyme, and cumin. Saute for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover the pot and bring to a boil.

Reduce the heat and simmer uncovered for 1 1/2 hours, until the lentils are cooked through. Check the seasonings (I did not need to add anything). Sprinkle with grated Parmesan and serve!!