I can't believe how easy this transition to organic/whole food has been for me. I feel fabulous and I am enjoying all the new flavors and the richness of my food. One would think that with reintroducing cream and cheese to my diet that I would have gained weight, but I have not. Wonderful - isn't it!!
I recently purchased and iPhone and found and app that allows me to track my food and calorie intake. It turns out, I was not eating enough! Who knew? I’d been hoping to lose the 10-15 pounds I’ve gained this year and my body has just been hanging on despite the healthy changes and increased time in the gym. PS – if you aren’t away – you cannot lose weight if you don’t eat enough!! This app is wonderful, because I can upload my recipes and it will populate the nutritional information.
So, now that I can track a little better and make sure I am taking in enough calories, I am anticipating the weight will fall off! HA! Let’s cross our fingers. Why is it so easy to put on and so hard to take off?
One of my lunches is so fabulous I have to share it with you. I like things that I can modify easily. This is basically a no lettuce salad that you can very easily take from Italian to Russian to Asian with a few different ingredients! The variations will all fall between 250-350 calories. The following makes one medium-large sized salad; a very filling and satisfying lunch. Add a few gluten free crackers or a slice of gluten free toast and you have achieved utter perfection. If you want a little extra (especially if you only eat three times a day) add a grilled chicken breast to the mix. When I used to work in an office, I would take a frozen chicken breast, salt and pepper and microwave for about 8 minutes and slice. Another great office friendly “meat source” are frozen turkey burgers!
The base of the salad is tomato and cucumber. I use two to three Roma tomatoes, quartered and chopped. This is one instance where I do not deseed my tomatoes. I peel, quarter, and chop about half of an English cucumber. You can see my post on cucumbers for a detailed explanation of why I prefer the English variety.
Once you have that done you can do the following:
Italian
Chopped basil (a few leaves, just for taste)
2-3 tbsp chopped or shredded Mozzarella (PLEASE do not buy pre-shredded. You will enjoy this so much more if you use real, fresh cheese! The taste is substantially different!)
1 tbsp balsamic vinegar
1 tbsp quality olive oil
Salt and pepper to taste
Greek
a few quartered marinated artichoke hearts
feta (approx 2 tbsp)
red onion (approx one ½” thick slice, chopped)
1 tbsp white wine vinegar
1 tbsp olive oil
Spanish
½ c. white beans (navy beans)
1-2 slices Prosciutto or ham
3-5 kalamatta olives
1 tbsp white wine vinegar
1 tbsp olive oil
Russian (Eastern European)
2 tbsp sour cream/crème fraiche
2 tsp dill
Red onion (approx one ½” thick slice, chopped)
1 tbsp white wine vinegar
salt and pepper to taste
Toss everything in a big bowl, toss and enjoy! :-)
Friday, April 9, 2010
Quinotto
I had a dinner party a few weeks back and discovered a new love. I have made 3 variations on my original recipe. It is called "Quinotto" and is basically a Peruvian risotto. (Side bar: When you say "Risotto" you must say it with a British accent (riz-ah-to). It is just more fun that way and you can pretend you are mixing it up with Gordon Ramsay or Jamie Oliver.)
Quinoa is an ancient grain harvested in South America. It is a staple of most South American diets. I was turned onto it when I discovered my issues with gluten. It is a naturally gluten free grain. It is chock full of protein and soluble fiber (36%). I find the taste and texture much more satisfying than other grains. In pasta form, you will find that you aren't left with that residual heaviness that you may experience with wheat pasta.
To follow are a few variations on Quinotto.
Spicy Mexican Quinotto
6 c. Sodium Free Stock (Veggie, Mushroom or Chicken)
2 c. Quinoa
2 tbps olive oil
1 lb chorizo (It is best to buy this at a Carnicerea, so that it is spicy)
4 cloves chopped garlic
2 large Portobello mushrooms (diced)
12 saffron threads
2 tbsp tequila (the alcohol will evaporate)
2 c frozen peas
2 c heavy cream (do not substitute - a risotto is not risotto w/out the cream)
Cilantro for garnish
Salt and pepper to taste
In heavy bottom 12" skillet, add olive oil and cook the chorizo. You don't want to break it down too much, keep someone large pieces. When chorizo is completely cooked through, add mushrooms, garlic and saffron. When mushrooms are beginning to soften (4 min) add tequila and loosen any brown bits that are stuck to the bottom of the pan.
Meanwhile, in a small sauce pan warm stock. Rinse quinoa thoroughly in mesh strainer under cold running water. This will keep the quinoa from having a bitter taste.
Add quinoa, peas, and 4 c. of warm stock to chorizo mixture. Bring to a boil and then reduce heat. Simmer until most of the liquid has been absorbed (12-15 minutes). Add remaining stock. Again, simmer until most of the liquid is absorbed (approx. 10 min). Stir in 2 c. cream and simmer until it is thickened and most of the liquid has been absorbed (approx. 10 min).
Salt and pepper to taste. Garnish with cilantro and serve! :)
Italian Mushroom Quinotto
1 1/2 c. quinoa
4 c. broth
3 tbsp olive oil
1 c. diced onion
4 cloves garlic (minced)
2 c. mixture of mushroom (shitake, chanterelles, Portobello, etc...)
1/2 c. fresh baby spinach
1/2 c. heavy cream
1/2 c. dry white wine
1/2 c. Parmesan
Italian Parsley for garnish
Rinse quinoa under cold water in mesh strainer and set aside. Heat oil in heavy bottomed skillet. Add onions and garlic until the onions begin to soften and then add mushrooms. Sauté for about 4-5 minutes. Meanwhile heat broth in separate sauce pan until it is warm (*opt. heat in class measuring dish in the microwave). Add rinsed quinoa to mushroom mixture. Turn heat to med-high and add wine mixing thoroughly to deglaze the pan. Add broth by the 1/2c. With each addition simmer until the liquid is completely absorbed. Add the cream and spinach. Again, stir frequently at a simmer until sauce is thickened and most of the cream is evaporated. Remove pan from heat, add the parmesan and completely incorporate.
Garnish with parsley and serve.
I’ve found that I can dice up whatever veggies I have and add to the mix. I’ve also used ground elk meat. I think it would be fun to do a butternut squash with some nutmeg, cinnamon and Cheyenne! The possibilities really are endless. This dish is substantial enough to be a meal by itself. You could serve with a salad to fill out the plate, if you have a husband like mine that needs more than one thing on his plate!
Enjoy!
Quinoa is an ancient grain harvested in South America. It is a staple of most South American diets. I was turned onto it when I discovered my issues with gluten. It is a naturally gluten free grain. It is chock full of protein and soluble fiber (36%). I find the taste and texture much more satisfying than other grains. In pasta form, you will find that you aren't left with that residual heaviness that you may experience with wheat pasta.
To follow are a few variations on Quinotto.
Spicy Mexican Quinotto
6 c. Sodium Free Stock (Veggie, Mushroom or Chicken)
2 c. Quinoa
2 tbps olive oil
1 lb chorizo (It is best to buy this at a Carnicerea, so that it is spicy)
4 cloves chopped garlic
2 large Portobello mushrooms (diced)
12 saffron threads
2 tbsp tequila (the alcohol will evaporate)
2 c frozen peas
2 c heavy cream (do not substitute - a risotto is not risotto w/out the cream)
Cilantro for garnish
Salt and pepper to taste
In heavy bottom 12" skillet, add olive oil and cook the chorizo. You don't want to break it down too much, keep someone large pieces. When chorizo is completely cooked through, add mushrooms, garlic and saffron. When mushrooms are beginning to soften (4 min) add tequila and loosen any brown bits that are stuck to the bottom of the pan.
Meanwhile, in a small sauce pan warm stock. Rinse quinoa thoroughly in mesh strainer under cold running water. This will keep the quinoa from having a bitter taste.
Add quinoa, peas, and 4 c. of warm stock to chorizo mixture. Bring to a boil and then reduce heat. Simmer until most of the liquid has been absorbed (12-15 minutes). Add remaining stock. Again, simmer until most of the liquid is absorbed (approx. 10 min). Stir in 2 c. cream and simmer until it is thickened and most of the liquid has been absorbed (approx. 10 min).
Salt and pepper to taste. Garnish with cilantro and serve! :)
Italian Mushroom Quinotto
1 1/2 c. quinoa
4 c. broth
3 tbsp olive oil
1 c. diced onion
4 cloves garlic (minced)
2 c. mixture of mushroom (shitake, chanterelles, Portobello, etc...)
1/2 c. fresh baby spinach
1/2 c. heavy cream
1/2 c. dry white wine
1/2 c. Parmesan
Italian Parsley for garnish
Rinse quinoa under cold water in mesh strainer and set aside. Heat oil in heavy bottomed skillet. Add onions and garlic until the onions begin to soften and then add mushrooms. Sauté for about 4-5 minutes. Meanwhile heat broth in separate sauce pan until it is warm (*opt. heat in class measuring dish in the microwave). Add rinsed quinoa to mushroom mixture. Turn heat to med-high and add wine mixing thoroughly to deglaze the pan. Add broth by the 1/2c. With each addition simmer until the liquid is completely absorbed. Add the cream and spinach. Again, stir frequently at a simmer until sauce is thickened and most of the cream is evaporated. Remove pan from heat, add the parmesan and completely incorporate.
Garnish with parsley and serve.
I’ve found that I can dice up whatever veggies I have and add to the mix. I’ve also used ground elk meat. I think it would be fun to do a butternut squash with some nutmeg, cinnamon and Cheyenne! The possibilities really are endless. This dish is substantial enough to be a meal by itself. You could serve with a salad to fill out the plate, if you have a husband like mine that needs more than one thing on his plate!
Enjoy!
Monday, March 22, 2010
Cream of Jalapeno Soup
This is Rhett's favorite soup, and has his seal of approval. I will caution it is a cream soup...so, if you are worried about calories, make the servings small! :)
1-2 tbsp butter
5 fresh jalapenos (seeded, stemmed and diced)
3/4 c. finely chopped onion
3 cloves garlic
1 avocado (peeled and diced)
2 cups tomato (seeded and diced)
8 c. heavy cream (You can substitute 2 c. cream with stock, though it will deteriorate the richness of the soup.)
1 bunch cilantro (optional)
Salt and pepper to taste
In large heavy saucepan, heat butter over medium heat. Add jalapenos, onion, and garlic, stirring often to prevent browning. Cook until softened. You do not want to brown them, as this is a white soup.
Remove pan from heat and stir in avocado, tomatoes and cream. Lower temperature and return pan to heat, watching closely and stirring often to avoid scorching or separating. Bring to a simmer and cook 35-40 minutes, until reduced by 1/3.
Season to taste with salt and pepper. Garnish with cilantro.
1-2 tbsp butter
5 fresh jalapenos (seeded, stemmed and diced)
3/4 c. finely chopped onion
3 cloves garlic
1 avocado (peeled and diced)
2 cups tomato (seeded and diced)
8 c. heavy cream (You can substitute 2 c. cream with stock, though it will deteriorate the richness of the soup.)
1 bunch cilantro (optional)
Salt and pepper to taste
In large heavy saucepan, heat butter over medium heat. Add jalapenos, onion, and garlic, stirring often to prevent browning. Cook until softened. You do not want to brown them, as this is a white soup.
Remove pan from heat and stir in avocado, tomatoes and cream. Lower temperature and return pan to heat, watching closely and stirring often to avoid scorching or separating. Bring to a simmer and cook 35-40 minutes, until reduced by 1/3.
Season to taste with salt and pepper. Garnish with cilantro.
GF Hazelnut Pear Torte (Easy)
Adapted from recipe by Alison Anton
Canola/Vegetable Oil for brushing pan
4 tbsp unsalted butter
3/4 c. packed light brown sugar
1 1/12 bounds firm pears peeled, quartered and thinly sliced
3 c. toasted Hazelnuts (skins removed)
1 c. pure maple syrup
4 tsp vanilla extract
2 tbsp lemon zest
1/2 tsp salt
4 eggs
2 egg whites
1. Preheat oven to 375 F and brush the bottom and sides of 9" spring form pan.
2. In small saucepan, melt butter and add brown sugar. Cook for approx. 5 minutes stirring occasionally. You are looking for it to be bubbly and golden brown. This will be the top of your torte (the shiny part covering the fruit). Pour into pan and spread evenly with spatula. You need to work quickly as it will get quite sticky. Arrange pear slices in concentric circles on top of sugar mixture.
3. Grind hazelnuts in a food processor to a course meal. Add syrup, vanilla, lemon zest and salt; blend until incorporated. Add eggs individually, while running food processor. Blend thoroughly for 5-10 seconds. Do not over process.
4. In medium bowl, whip egg whites until they develop soft peaks (not a stiff meringue consistency). Pour Hazelnut batter from food processor into the bowl (off to the side) and gently fold into egg whites. Once completely incorporated pour batter over pears. Bake for 55-60 minutes. Cool completely in pan. To release run a sharp knife around edges. Flip torte over onto service dish. (The top becomes the bottom.)
This cake is excellent. As you can see, there is very little sugar. It is reminiscent of European cakes, in that it is dense and flavorful, but not like sucking on a sugar cube like many American cakes! :) I really enjoyed this. The Hazelnut batter cooks up like an actual cake batter. If I were to compare it to something familiar, I would say it is closest to an American Spice Cake. I also appreciated not having to mess with GF flours and Xantham Gum! :)
In the summer, substitute peaches or apricots for pears. Serve with homemade vanilla ice cream or freshly whipped cream (shlag obers).
Canola/Vegetable Oil for brushing pan
4 tbsp unsalted butter
3/4 c. packed light brown sugar
1 1/12 bounds firm pears peeled, quartered and thinly sliced
3 c. toasted Hazelnuts (skins removed)
1 c. pure maple syrup
4 tsp vanilla extract
2 tbsp lemon zest
1/2 tsp salt
4 eggs
2 egg whites
1. Preheat oven to 375 F and brush the bottom and sides of 9" spring form pan.
2. In small saucepan, melt butter and add brown sugar. Cook for approx. 5 minutes stirring occasionally. You are looking for it to be bubbly and golden brown. This will be the top of your torte (the shiny part covering the fruit). Pour into pan and spread evenly with spatula. You need to work quickly as it will get quite sticky. Arrange pear slices in concentric circles on top of sugar mixture.
3. Grind hazelnuts in a food processor to a course meal. Add syrup, vanilla, lemon zest and salt; blend until incorporated. Add eggs individually, while running food processor. Blend thoroughly for 5-10 seconds. Do not over process.
4. In medium bowl, whip egg whites until they develop soft peaks (not a stiff meringue consistency). Pour Hazelnut batter from food processor into the bowl (off to the side) and gently fold into egg whites. Once completely incorporated pour batter over pears. Bake for 55-60 minutes. Cool completely in pan. To release run a sharp knife around edges. Flip torte over onto service dish. (The top becomes the bottom.)
This cake is excellent. As you can see, there is very little sugar. It is reminiscent of European cakes, in that it is dense and flavorful, but not like sucking on a sugar cube like many American cakes! :) I really enjoyed this. The Hazelnut batter cooks up like an actual cake batter. If I were to compare it to something familiar, I would say it is closest to an American Spice Cake. I also appreciated not having to mess with GF flours and Xantham Gum! :)
In the summer, substitute peaches or apricots for pears. Serve with homemade vanilla ice cream or freshly whipped cream (shlag obers).
Monday, March 1, 2010
GF Gnocchi? Can it be?
As I was walking through Whole Foods this weekend, I noticed they had moved my Quinoa Spaghetti noodles to the regular pasta aisle. Creature of habit that I am, I was slightly annoyed. However, WF quickly made up for it, when I noticed the GF Gnocchi sitting in the refrigerated unit with other fresh pastas. Seriously? I have been craving Gnocchi for YEARS! Gnocchi would do me in for several days if I ate the non-GF version. I would be in so much pain it isn't even worth the cheat.
The brand at Whole Foods was Nuovo's. They came in two flavors - roasted sweet potato and original. I bought both, namely because I don't do anything half-way. These are SOOOOO not on my "healthy" kick diet. But a girl has to splurge now and then! :) So, I paired the original gnocchi with veal marinara and the sweet potato with the gorgonzola recipe I posted earlier. Let me just tell you - there have been a handful of times that I have personally been impressed with myself. This was one of them! :) My husband is always impressed, but I am convinced that is because he went from a diet of PB and J, Ritz crackers and bean dip to...well, real food that humans are meant to ingest!
I digress! At any rate - the meal of gnocchi fresh green beans and half a chicken breast was perfect. It was also VERY quick to prepare. I would say the chicken took the longest at around 10-12 minutes (b/c it was frozen and had to be thawed).
I could go on all night about the sauce, but I will spare you! :) Enjoy!
The brand at Whole Foods was Nuovo's. They came in two flavors - roasted sweet potato and original. I bought both, namely because I don't do anything half-way. These are SOOOOO not on my "healthy" kick diet. But a girl has to splurge now and then! :) So, I paired the original gnocchi with veal marinara and the sweet potato with the gorgonzola recipe I posted earlier. Let me just tell you - there have been a handful of times that I have personally been impressed with myself. This was one of them! :) My husband is always impressed, but I am convinced that is because he went from a diet of PB and J, Ritz crackers and bean dip to...well, real food that humans are meant to ingest!
I digress! At any rate - the meal of gnocchi fresh green beans and half a chicken breast was perfect. It was also VERY quick to prepare. I would say the chicken took the longest at around 10-12 minutes (b/c it was frozen and had to be thawed).
I could go on all night about the sauce, but I will spare you! :) Enjoy!
Gorgonzola Creme Sauce and GF Gnochi
Gorgonzola Cream Sauce
4 oz Crème Fraiche
1 c. 2 % Milk
1 Tbs Butter
2-3 Tbs Gorgonzola
¼ c. dry white wine
1 tsp corn starch
2 Tbsp warm water
In small sauce pan combine Crème Fraiche, milk, butter and cheese. Steadily increase heat to medium, stirring constantly to avoid separating. When all ingredients are melted and combined, add white wine. Dissolve corn starch in warm water and add to sauce for thickening. Simmer for 3-5 minutes until sauce is thickened. Serve on pasta or rice.
4 oz Crème Fraiche
1 c. 2 % Milk
1 Tbs Butter
2-3 Tbs Gorgonzola
¼ c. dry white wine
1 tsp corn starch
2 Tbsp warm water
In small sauce pan combine Crème Fraiche, milk, butter and cheese. Steadily increase heat to medium, stirring constantly to avoid separating. When all ingredients are melted and combined, add white wine. Dissolve corn starch in warm water and add to sauce for thickening. Simmer for 3-5 minutes until sauce is thickened. Serve on pasta or rice.
Turkey Vegetable Quinoa Soup
Turkey Vegetable Quinoa Soup
6 c. Water
4.c. Sodium Free Organic Chicken Broth
1 Bunch of Celery
5 large carrots
1 large yellow onion
2 turkey breasts/thighs
2 tbs Italian Seasoning
1 tsp Poultry Seasoning
1 c. Whole Quinoa
Roughly chop the vegetables. It doesn't really matter how "pretty" or even they are - you'll be tossing them in the food processor when they are done. In a skillet, lightly brown turkey. You are not cooking it, just caramelizing the fat on the outside to release some good flavor!
Combine all ingredients except for the Quinoa in a large crock-pot or slow cooker. Simmer for 4-6 hours until veggies are very soft and onions are translucent. Remove turkey pieces and shred/dice the meat. Set aside. Very carefully puree vegetables and broth in food processor until completely smooth. You'll want to do a couple cups at a time and take care not to burn yourself on the hot liquid. Replace puree/broth and meat into crock-pot. Add quinoa and cook on simmer for approx 1-2 hours. Salt and pepper to taste.
This makes A LOT of soup. I freeze mine in small containers for lunches and am able to get about 8-10 cups of soup.
Enjoy!
6 c. Water
4.c. Sodium Free Organic Chicken Broth
1 Bunch of Celery
5 large carrots
1 large yellow onion
2 turkey breasts/thighs
2 tbs Italian Seasoning
1 tsp Poultry Seasoning
1 c. Whole Quinoa
Roughly chop the vegetables. It doesn't really matter how "pretty" or even they are - you'll be tossing them in the food processor when they are done. In a skillet, lightly brown turkey. You are not cooking it, just caramelizing the fat on the outside to release some good flavor!
Combine all ingredients except for the Quinoa in a large crock-pot or slow cooker. Simmer for 4-6 hours until veggies are very soft and onions are translucent. Remove turkey pieces and shred/dice the meat. Set aside. Very carefully puree vegetables and broth in food processor until completely smooth. You'll want to do a couple cups at a time and take care not to burn yourself on the hot liquid. Replace puree/broth and meat into crock-pot. Add quinoa and cook on simmer for approx 1-2 hours. Salt and pepper to taste.
This makes A LOT of soup. I freeze mine in small containers for lunches and am able to get about 8-10 cups of soup.
Enjoy!
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