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Monday, July 25, 2016

Sweet potato cauliflower patties with onion and mushrooms



These were so tasty!! and easy.

For one serving:

1 medium sweet potato
1/3 to 1/2 cup cauliflower , chopped
garlic powder
cumin
Salt and pepper
mushrooms
onion
extra virgin olive oil for sautee or whatever kind you desire

Microwave the potato for about 5 min or until done (make sure to pierce it first). Steam the chopped cauliflower about 15 to 20 minutes until tender (or use some left overs).  Mash the sweet potato with a fork and add as much cauliflower as desired mashing together (you don't want too too much or it might not hold together). Add seasonings to taste (cumin, garlic powder and salt and pepper).  Form into a patty.

Meanwhile sautee the onions and mushrooms while the sweet potato and cauliflower are cooking. Then after cooking your patty top with the onions and mushroom on your serving plate. Serve with pickles, carrot salad, olives, or whatever you desire.



Tuesday, July 12, 2016

Lemon Rosemary Salmon/white wine

I found this Salmon recipe herehttp://cooktoria.com/recipe/lemon-rosemary-salmon/   We really enjoyed it and it only takes 15 minutes from start to finish!  Go to the link for the salmon recipe.  The ingredient are as follows:

Ingredients
  • 1 lb salmon fillet (we used less since just for the 2 of us)
  • 1 tbsp olive oil
  • 1/3 cup dry white wine (such as a Sauvignon Blanc)
  • 1/8 cup lemon juice
  • 1 tbsp honey (I used maple syrup--a bit less)
  • 1/2 tbsp finely chopped fresh rosemary leaves
  • 1 tsp cornstarch (I used for hubby--I can't have cornstarch on grain-free)
  • salt, pepper
  • lemon slices and rosemary to garnish
Go to the link for the detailed directions. (Basically brush fish on both sides with olive oil, sprinkling with salt and pepper. Sautee both sides for 3-4 minutes each depending on thickness. Remove from pan. Add the wine, lemon juice, honey(or maple syrup), rosemary. Heat in pan . Thicken with cornstarch that has already been mixed with some water making a smooth mixture). Add the fish to the pan flipping it to absorb some on both sides. Serve

Note: We had sautéed zucchini/mushroom/onion with tarragon
           We also had rosemary sautéed Brussel sprouts
            Hubby had baked potato and I had sweet potato

Sunday, July 10, 2016

Broiled zucchini

These are a tasty substitute for bruschetta for a grain free diet especially. They make nice appetizers as well if cut into individual squares.

Zucchini squash sliced thinly
Extra virgin olive oil
tomato sauce or non- tomato sauce (see recipe for non-tomato sauce found here http://nannykimsrecipes.blogspot.com/2016/07/non-spaghetti-sauce.html)
garlic powder
Italian seasoning
black olives (or olives of choice)

Preheat oven to Broil. Place sliced zucchini on oiled cookie sheet (I used non-stick). Brush with olive oil. Sprinkle with seasoning. Let cook under broiler until edges just start to brown and zucchini is tender (or however you like it).  Remove from oven and spread with desired toppings.


Wednesday, July 6, 2016

Asparagus with tuna (optional) Salad



This had really delicious well balanced flavors--but I didn't take the best photo! Nice for a lunch or light supper.  We just made two bowls --2 servings.  You can serve with crusty bread and a dry white wine if desired.

For 2 individual servings:

One bunch of Asparagus (or as much desired for each salad)
Spring greens
Mushrooms (1 large one  for each salad, sliced)--so 2 for 2 individual salads.
1/8 tsp salt(this enough for 2 individual servings).
Peel of 1/2 a lemon for 2 servings
5 basil leaves for 2 servings (it depends on how big the leaves are--so to taste)
2-3 tab of extra virgin olive oil
1 tab of lemon juice (for 2 servings)
freshly ground black pepper
Optional: Tuna, sliced egg, or whatever you desire.

Trim the tough ends off of the asparagus. Place in covered microwave dish with enough water to just cover the bottom of the dish. Microwave 5 minutes and check. Add another 1 minute or so if not tender. When done remove from the dish to cool.

Place the spring greens in each bowl. Top with sliced mushrooms (raw). Place asparagus on top.

In a separate bowl mix the dressing:  dissolve 1/8 tsp salt in the 1 tab of lemon juice, adding the peel, basil (chopped), and oil and pepper. Mix well. Pour over the 2 salads. (Note: a tool called a zester is great for getting the peel). Add tuna and sliced egg if desired.

Tuesday, July 5, 2016

Non-Spaghetti Sauce


I found this online. This has no tomatoes, but tastes really good. A good substitute for spaghetti sauce. I am going to have it on sautéed zucchini noodles.  It taste better the more it sits.

Ingredients:

2 1/2 cups steamed carrots (well cooked)
1/3 cup cooked beets (add these to taste--may want a bit more I used canned, fresh would add more color)
2/3 cup water
3/4 cup chopped onion (med size) sautéed in olive oil (or part olive and part coconut oil)
2  garlic cloves sautéed (chopped)
basil, oregano, Italian seasoning--whatever you like and the amount you like to taste
1 tab lemon juice (more or less to taste)
1and 1/2 tsp sea salt (adds a lot to the flavor

Directions:  I am going to give the link , but unlike her I used the food processor and it worked great!
http://realfoodforager.com/videorecipe-the-no-tomato-sauce-scdgaps/http://realfoodforager.com/videorecipe-the-no-tomato-sauce-scdgaps/

Monday, July 4, 2016

Orange/olive/green salad




I loved the flavors in this salad--a nice combination and refreshing!

2 oranges, peeled and sliced
1 medium red onion,thinly sliced
black olives
fresh spring greens (or arugula---we used spring)
equal amounts of olive oil and red wine vinegar
salt and pepper mix

toss, and let sit for about 20 minutes to combine flavors

Olive appetizer




Nice flavors!!

10 oz of green olives (no pits)
4 cloves of garlic
1 sprig of fresh rosemary
1 tab fresh mint chopped (or just sprinkle some dried mint if you have no fresh)
1/2 teaspoon of oregano (if using dried then just sprinkle some over)
2 tab olive oil
Optional (I can't have this part) 1/2 tsp crushed chillies

Take a meat hammer and crush the olives and garlic lightly.  Mix the ingredients and let sit about 2 hours in a cool place. The cook book says not in the refrigerator. Then serve.

Carrot salad




A refreshing salad I found in an Italian cookbook:

4 Large carrots grated coarsely
1 clove garlic chopped
2 Tab parsley chopped
1 Tab mint leaves chopped
juice of one lemon
3 Tab of olive oil
Salt and pepper

Mix all ingredients well and let it sit for at least a 1/2 hour to blend the flavors.