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Thursday, May 20, 2010

Pumpkin-Sage grits with or without Chicken

I found this in April 2010 Better Home and Gardens. I changed some things up , but I will give both ways. I cooked my Chicken in the crockpot because it comes out so moist that way, however the recipe called for baking it. (note: I usually eat Vegan meals, but sometimes have fish and chicken). This is gluten free.




4 , 4-6 ounce skinless bloneless chicken breast halves
1 Tbsp. vegetable oil (I didn't use)
1 1/2 tsp. salt
1 tsp ground cinnamon
1/2 tsp groun black pepper
1 & 1/2 cups of water for grits
2/3 cup instant grits
1/2 cup canned pumpkin
1 Tbsp. snipped fresh sage
1/3 cup shredded cheddar cheese (I substituted 2 tab of nutritional yeast)
sage leaves

me: extra cinnamon, 1/8 tsp of ground cayenne red pepper

1. Preheat oven to 400 degrees if baking chicken. Arrange chicken breast halves in 13 by 9 by 2 inch baking pan. Drizzle chicken with oil and sprinkle with 1 tsp. of the salt, the cinnamon, and black pepper. Rub the spices over all sides of the chicken. Roast in preheated oven 18 to 20 minutes or until no longer pink and juices run clear. OR YOU CAN COOK IN THE CROCKPOT INSTEAD: I prefer this because the chicken comes out so moist and falls apart. I placed the chicken in the crock. I added 1/2cup dry white wine and about 1 and 1/2 cups of water with some fresh sage, rosemary, thyme and salt and pepper and a sprinkling of cinnamon. I cooked on low for 5-6 hours.

2. Meanwhile while chicken is baking or when chicken is done in the crockpot--in medium saucepan brin water to boiling. Stir in grits until combined(I prefer to put grits in cold water as I get less lumps. Then I bring it to a boil). Stir in pumpkin, sage, and 1/2 tsp salt. (Here since I did not use cheese at the end , I added the ground cayenne red pepper and a sprinkling of cinnamon). Cook, uncovered, 5-7 minutes or until thickened, stirring frequently. Remove from heat. Stir in cheese if using or substitute 2 Tablespoons of nutritional yeast (this is not cooking yeast). NOTE: I would prefer more grits for 4 servings!

3. To serve, spoon grits onto dinner plates and top with chichen and add sage leaves for decoration.
NOTE--I served it with sauteed fresh spinach and garlic which only takes a few minutes

Wednesday, May 19, 2010

Alice White Lexia and good in iced Tea!

I bought the above wine for a tofu quiche I was making which requires a bit of white wine in the recipe. I found I really like the different flavor of this wine. It has peachy tints to it and a splash of it in some ICED TEA is great!! On the back it says it is a "playful white Moscato with exotic notes of apricot and mango and a crisp, confident finish. This little sweetie is special on its own, but also plays nice with spicy dishes or light desserts." I agree...BUT DO TRY IT IN SOME ICED TEA!! It is nice. Below are some red wines that we also have enjoyed this past month. I think I already posted on them.





Friday, May 14, 2010

Irish Soda Bread

My husband was reading a mystery book which kept mentioning Irish soda bread! So , since I am gluten free, I have not made it for him in years! THIS RECIPE IS NOT GLUTEN FREE--SOME TIME I WILL HAVE TO TRY A GLUTEN FREE ONE. THIS IS FOR HUBBY!
I decided to make him a small regular loaf. I couldn't find my original recipe so a browsed online. Oh, below is the mystery book which kept mentioning it! NOTE:This recipe is not real Irish Soda Bread because it doesn't use Baking SODA!!! YIKERS.....but hubby really liked it!

I found this recipe below. It uses simple ingredients, no added oil, and was so easy to make! I just used soymilk instead of regular. It makes a nice small loaf as shown above.





Ingredients
cooking spray or butter for the pan
2 cups flour, plus more for the pan
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons caraway seeds (If you don't like them you can leave them out)
1/2 cup raisins
2 eggs
1/2 cup milk (I used soy milk)


Directions
Preheat the oven to 350°F.
Spray pan with cooking spray or rub with butter. Dust bottom and sides of pan with flour.
In a large bowl, mix together 2 cups flour, sugar, baking powder, and salt with a wooden spoon.
Stir in seeds and raisins.
With a fork lightly beat the eggs and milk.
Gradually add eggs and milk mixture to dry ingredients and stir with a wooden spoon until mixture forms a sticky, thick dough.
Turn the dough into a 5 x 9 loaf pan or a round 8-inch pan. Sprinkle a little flour on the top.
Bake for 1 hour for loaf pan or 50 minutes for round.NOTE: I COOKED MINE IN AN 8 INCH CAKE PAN AND IT ONLY TOOK 25 MINUTES. I DIDN'T EVEN PLACE THE DOUGH TO THE VERY EDGES OF THE PAN , BUT IT EXPANDED.
Turn out of pan onto wire rack to cool. Slice, serve, and enjo

Monday, May 3, 2010

Black Beans and Coconut-Lime Rice from Southern Living

This was an excellent black bean dish--so good. Sorry about the photo coming out sidewise! Good rice dish too , just by itself!
It uses a poblano pepper (above)
The toasted coconut in the rice with the lime makes it very good!! Serves 4 (they said 6, but not the way we eat! Hands on time 35 min. Total time 48 minutes.

1 cup sweetened flaked coconut
1 1/2 cups chicken broth
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. butter , divided (I used a spritz of olive oil instead)
1 1/4 cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced
2 (15 ounce each) cans black beans, drained and rinsed
2 tsp. chili powder
1 tsp. ground cumin
1 lime
2 green onions, thinly sliced (I used some regular)
1/2 cup chopped fresh cilantro (didn't use as my hubby doesn't like--I used some dried for myself)

Toppings

lime wedges, diced mango (I used peaches), sliced radishes, sliced fresh jalapeno peppers, sour cream (if you use dairy).

1. Preheat oven 350 F. Bake coconut in a single layer on a baking sheet 8-10 minutes or until toasted (watch carefully--make sure you spread it out)
2. Bring broth, salt, pepper, 2 tab butter (if using), and water to a boil in 2 qt saucepan. Stir in rice. Cover, reduce heat to low, and cook 15-20 minutes or until rice is tender and water absorbed.

3. Meanwile , melt remaining 1 tbsp of butter (or spritz of oil) in another pan and heat to med-high. Add onions and poblano pepper, and saute 5 minutes or until tender. Stir in black beans, chili powder, cumin , and 3/4 cup water. Cook over med-low heat, stirring occasionally, 15 minutes.

4. Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze juice from lime into bowl.

5. Fluff rice with fork. Fold lime zest and juice, coconut, green onion, and cilantro into hot cooked rice. Serve bean mixture over rice with desired toppings.

Saturday, May 1, 2010

Ziti in white wine and veggies

I need to take more time with the pics--always in a hurry!! This looks weird ,but is one of our favorites. This has such a good taste

1 pound of Ziti (I use Gluten free)
one or two boxes of fresh spinach (one box is enough for 3 servings)
a bunch of broccoli
10 oz of mushrooms
a bit of purple onion -about a tablespoon or so (more if desire)
1 large heaping tablespoon of minced garlic
White wine (dry)
Fresh oregano (3 sprigs), Basil (15 leaves), 1 sage leaf
Salmon (canned sockeye if desired)
chef Paul's blackened redfish seasoning
olive oil
olives

Bring water to boil and cook Ziti. While Ziti is cooking put some spritzes of olive oil in pan (I do this for added flavor). Throw in mushrooms and onion and cook about 3 minutes or until they start to get tender. Throw in spinach and broccoli and oregano (cut up), basil (cut up) , sage (cut up) and garlic. Cook just until the spinach wilts and broccoli is just a bit tender. Add generous amount white wine and sprinkle all with Chef Paul's blackened redfish seasoning.

To serve: place Ziti in individual bowls. Mix with the veggies and some olives and salmon.