Foodie Blogroll

Wednesday, December 21, 2011

Personal Mushroom & Asparagus Frittata

These adorable mini frittatas are the perfect item to serve for a brunch or breakfast party. In addition to being light and luscious, the frittatas are extremely low maintenance to prepare. Plus while they're baking in the oven, you can prepare made to order items such as pancakes or waffles.

Personal Mushroom & Asparagus Frittata
Gluten Free
Makes 5 Mini Frittatas
Click Here for Printable Recipe

1 cup liquid egg substitute
1/4 cup unsweetened Silk Almond Milk
1/2 cup any variety of mushrooms, chopped
4-5 stalks asparagus, cut into 1/2 inch pieces
5 tsp. Parmesan cheese, grated
dried thyme
salt & pepper

1. Preheat oven to 400 degrees. Spray 5 cups in a muffin tin thoroughly with nonstick spray; set aside. Spray a small skillet with nonstick spray and bring to medium heat.

2. Add the mushrooms to the skillet and saute until softened, 2-3 minutes. Stir in the asparagus pieces and cook for an additional 1-2 minutes (until asparagus is tender but still has a little bite to it). Season to taste with salt, pepper, & thyme.

3. In a medium bowl, whisk together milk & eggs. Season with salt & pepper.

4. Stir vegetables into egg mixture.

5. Evenly distribute the mixture between the 5 sprayed muffin cups. Top each frittata with a teaspoon of grated Parmesan.

6. Bake for 15-17 minutes or until tops are golden, puffed, and firm to touch.

7. Let cool slightly prior to serving. Use a knife to loosen the edges of the frittatas before popping out of the muffin tin.

Nutrition Information--approximately 50 calories per frittata

S'Mores Pancakes

Indoor Campfire Fun
It may be the middle of winter but that's no excuse not to enjoy s'mores. This Hungry Girl breakfast creation is loaded with all the makings of a great campfire sandwich- gooey marshmallows, melty chocolate & cinnamon-y Graham Crackers (ok so it's actually Chex but that's even better!). Now imagine all those ingredients in a pancake smothered in whipped cream and you've got S'Mores Pancakes.

S'Mores Pancakes
Gluten Free
Makes Three Servings (approximately 12 small  pancakes)

2/3 cup all purpose gluten free flour
1 tsp baking powder
2 Truvia packets
3 tbsp. gluten free oats
dash of salt
1/2 cup liquid egg substitute
2 tbsp. unsweetened Silk Almond Milk
1/4 cup water
2 dark chocolate Dove Squares, cut into small pieces
20 mini marshmallows, halved
1 tbsp Hershey's Lite chocolate syrup
Fat-Free Reddi-Whip
1/2 cup Cinnamon Chex, crushed
Optional--extra marshmallows & chocolate pieces for topping

1. To make the batter, combine flour, baking powder, Truvia, oats and salt in a medium bowl.

2. Add in egg substitute, milk, and 1/4 cup of water. Mix thoroughly.

3 .Stir in chocolate pieces followed by the halved marshmallows (add one at a time to prevent them from all sticking together).

4. Bring a griddle (or skillet) sprayed with nonstick spray to medium-high heat. Use an ice cream scoop or ladle to form small, uinform-sized pancakes. (Depending on the size of your griddle, you may have to cook in two batches).

5. Cook for 2-3 minutes or until pancake begins to bubble & is solid enough to flip.

6. Gently flip and cook for an additional 2-3 minutes, until both sides are lightly browned and cooked through.

7. Plate pancakes and top with chocolate syrup, Reddi-Whip, crushed chex and any desired optional ingredients.

Monday, December 19, 2011

Spiced Squash Puree

Sophisticated Simplicity
When you need a simple yet tasty side dish, try this roasted squash puree. The squash halves are roasted in the skin (no cubing required!) after which the puree flavor is intensified with tons of spices. Any type of winter squash could be substituted in this recipe but it won't be quite as sweet so look for the kabocha. By the way the puree pairs perfectly with yesterday's Crazy Glazy Pork Tenderloin!

Spiced Squash Puree
Gluten Free
Serves 2

1 medium Kabocha squash, cut in half and seeds removed
1/2 tsp. extra virgin olive oil
1/4 tsp. ground ginger
1/4 tsp. cumin
1/8 tsp. cinnamon
dash of ground cloves
1-2 tbsp. low sodium chicken broth (if necessary)
salt & pepper, to taste

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spritz with non stick spray.

2. Brush each squash half with a 1/4 tsp of olive oil and season with salt and pepper. Place flesh side down on baking sheet.

3. Bake squash until very tender, about 40 minutes (fork should easily pierce skin).

4. Remove squash from oven and let sit until cool enough to handle.

5. Use a large spoon to scrape out squash from skin into a large bowl. Add in spices and salt & pepper. Stir until well blended.

6. Stir in chicken broth if puree seems thick.

7. Taste to adjust for seasonings. Serve warm.

Sunday, December 18, 2011

Crazy Glazy Pork Tenderloin

Holiday Centerpiece
Hungry Girl describes this dish as a fruity showstopper that is worthy of being the the centerpiece of a big holiday dinner. After testing the dish for myself, I would wholeheartedly agree. After being marinaded for optimum flavor, the pork is pan roasted then brushed with glaze that's unbelievably good.

Crazy Glazy Pork Tenderloin
Gluten Free
Serves 4

2 tbsp. reduced-sodium soy sauce (gluten free of course)
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
2 tsp. brown sugar (not packed)
1 tsp. crushed garlic
1/2 tsp. ground ginger

One 1-lb. pork tenderloin, trimmed of excess fat

1/4 cup jellied cranberry sauce
1/4 cup low-sugar apricot jam
2 tbsp. seasoned rice vinegar
1 tbsp. balsamic vinegar

1. In a small bowl, whisk together marinade ingredients until the sugar is mostly dissolved.

2. Place pork in a gallon-sized resealable plastic bag and pour marinade on top. Squeeze out excess air and seal bag. Knead marinade over pork and put in fridge for an hour.

3. Preheat oven to 425 degrees.

4. In a small bowl, whisk glaze ingredients until well combined. Set aside.

5. Bring an oven safe skillet (a cast iron skillet works well) sprayed with nonstick spray to medium heat.

6. Remove pork from bag and discard excess marinade. Sear pork on all sides in skillet until browned on all sides.

7. Transfer skillet to oven and bake for 10 minutes.

8. Remove pork from oven and brush with 1/4 cup of glaze.

9. Return skillet to oven and continue baking until internal temperature in center of the pork is 145 degrees (typically 5-8 minutes).

10. Move pork to a clean cutting board to rest for 10 minutes. Tent with foil to keep warm.

11. Heat remaining glaze in the microwave (covered) for about 30 seconds or until heated through.

12. Slice pork and brush with remaining glaze prior to serving.

Nutrition Information--approximately 217 calories per serving (3.25 oz cooked pork + 2 tbsp. glaze), 4g fat,  24g protein

Friday, December 16, 2011

Broccoli Polenta

Italian Mashed Potatoes
Polenta (aka cornmeal) is the perfect gluten-free blank canvas. You can use it as the base for stews, sauces, or as in this case, a hearty side dish. The only slight problem with polenta is that it can often be time consuming to achieve the perfect creamy texture. In this recipe, from Isa Chandra Moskowitz, the polenta reaches the ideal consistency with minimal effort. Not to mention, adding in chopped broccoli provides a nice burst of color, flavor, and texture.

Broccoli Polenta
Gluten Free
Serves 2

2 cups low sodium chicken or vegetable broth, check for gluten
1/4 tsp. salt, plus more to taste
1/2 cup gluten free polenta (such as Bob's Red Mill)
2 cups very well-chopped broccoli stalks and tops
a few pinches of black pepper

1. In a medium saucepan, bring the broth and salt to a boil.

2. Add the polenta in a slow, steady stream, whisking constantly as you pour it in.

3. Stir in the broccoli and turn the heat down to low.

4. Continue cooking the polenta for 15 minutes, stirring often.

5. Turn off the heat and cover. Let sit for 10 more minutes, stirring occasionally.

6. Taste for seasoning and serve hot!

Thursday, December 15, 2011

Turnip Fries

Turnip Takeover
If turnips aren't prepared properly, they often taste like dirt (sad but true). This method of preparation creates a golden, crispy treat that will make you forget about the other fries.  Furthermore, baking instead of frying and substituting the traditional spuds for turnips yields a much healthier fry.

Turnip Fries
Gluten Free
Serves 1

1 medium turnip
salt & pepper

1. Preheat oven to 400 degrees. Place a pizza stone in oven for 10-15 minutes to preheat.

2. Meanwhile, cut the stem off the turnip then cut into narrow planks. Cut the planks into thin strips.

3. Transfer turnip fries to a salad spinner and spin a few times to remove excess moisture (alternatively, you can  blot very well with paper towels).

4. Place turnip fries in a bowl. Spray heavily with nonstick spray and season with coarse salt and freshly ground pepper. Use your hands to evenly coat fries in seasoning.

5. Remove pizza stone from oven. Carefully pour fries on stone and spread into a single layer.

6. Place stone back in the oven and bake for approximately 30 minutes or until fries are golden and crispy. Flip fries halfway through.

7. Season with additional salt if necessary prior to serving.

Nutrition Information--approximately 100 calories per serving

Wednesday, December 14, 2011

Braised Cornish Hen With Mushroom Gravy

Roast in a Rush
If you don't have a few spare hours to roast a whole chicken, then Cornish hens are the perfect substitute. Still a part of the poultry family, Cornish hens still taste very similar to chicken but they can be fully cooked in  about 30 minutes. This variation of a recipe from Claire Robinson braises the hen to tender perfection in a wine and mushroom gravy.

Braised Cornish Hen With Mushroom Gravy
Gluten Free
Serves Two

1 portabello mushroom, gills removed and diced
2 tsp. extra virgin olive oil
2 tbsp. gluten free flour
1 Cornish Hen (1 lb.- 1.25 lbs), rinsed and patted dry
1/2 cup white wine
1/4 cup low sodium chicken broth
1 garlic clove, minced
a few sprigs fresh parsley, chopped
salt & pepper

1. Heat a Dutch oven over medium heat and spray with nonstick spray. Add mushrooms and cook until browned and softened, 3-5 minutes.

2. While the mushrooms are cooking, place flour in a shallow bowl (large enough to fit the hen). Season the flour heavily with salt and pepper. Coat the hen in the flour, shaking off any excess.

3. Move the mushrooms to one side of the of  Dutch oven. Add olive oil, then place hen in Dutch oven. Brown hen on all sides in the olive oil.

4. Carefully add the wine, letting it bubble and scraping up the brown bits with a wooden spoon.

5. Add the water and garlic and bring to a boil. Reduce heat to a gentle simmer.

6. Cover and braise until hen is cooked through, about 22 minutes.

7. Carefully transfer the hen to a rimmed platter (leave mushrooms in Dutch oven) and cover with aluminum foil to keep warm.

8. Continue simmering the liquid uncovered, until it has thickened, about 10 minutes (stirring occasionally). Taste the gravy and season if necessary.

9. Add hen back to Dutch oven and nestle in gravy. Simmer until heated through.

Tuesday, December 13, 2011

Grilled Portobello Mushroom

Filet M'shroom
This recipe from Isa Chandra Moskowitz turns the humble portobello mushroom into a meaty, juicy centerpiece. First, the mushroom is marinaded to absorb as much flavor as possible than it's grilled to perfection. With vegetables this delicious, who needs meat?

Grilled Portobello Mushroom
Gluten Free
Serves 1

1 portobello cap, stem removed
2 tbsp. white wine
1/2 tsp. extra virgin olive oil
2 tsp. balsamic vinegar
2 tsp. gluten free soy sauce
1/4 tsp. garlic powder
1/4 tsp. Worcestershire sauce

1. In a small bowl, whisk together all marinade ingredients.

2. Place portobello gills side up in another bowl. Pour marinade over top.

3. Let marinate for at least a half hour, spooning marinade back over mushroom, every 10 minutes or so.

4. Preheat grill pan to medium high heat. Spray with nonstick spray.

5.  Place the portobello gill side up on the grill, and cover. Cook for about 5 minutes or until grill marks appear.

6. Flip mushroom, and cook another 3-4 minutes (until the center is soft and juicy).

7. Remove from grill and let side for a few minutes prior to slicing. Slice into 1/2 inch pieces and serve.

Roasted Kabocha Squash

All In the Family
Just when I think I've tried them all, I discover another variety of squash. Today I tried Kabocha squash, an Asian winter squash that looks like a mini pumpkin. The flavor is similar to the always popular  butternut squash but the kabocha is actually even sweeter (it's often used in desserts). Like most squash, the kabocha is very versatile and can be used in almost any recipe that calls for another winter squash. Or if you wanna taste the flavor on it's own, simply roast the Kabocha like I did.

Roasted Kabocha Squash
Gluten Free
Serves Two

1 Medium Kabocha Squash, peeled and cut into cubes 
Chili Powder

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Place squash cubes on baking sheet. Spray with nonstick spray, then sprinkle with salt, pepper, and chili powder  to taste. Mix together with your hands until squash is evenly coated with spices.

3. Roast 40 minutes, stirring halfway through, or until squash is tender.

Monday, December 12, 2011

HG Dan Good Chili

Low & Slow Wins The Race
I've been thinking about making this Hungry Girl Recipe for a while and I finally made it yesterday. It does have a long cooking time  but the slow simmer is really the only way to develop and meld all the phenomenal vegetable flavors (and there are tons of vegetables!). Once you take a bite of this vegetarian chili, all else will be forgotten.

HG Dan Good Chili
Gluten Free
Serves 5

2.25 cups crushed tomatoes
1.5 cups diced tomatoes with jalapenos or green chiles
1 jalapeno, sliced
2 tsp. chili powder
1/2 tsp. cumin
1 clove garlic, minced
1 cup carrots, chopped
3/4 cup onions, chopped
1 large green pepper, chopped
1 cup portabello mushrooms, chopped
6 oz. black beans
1/2 cup frozen corn, defrosted
1/2 tsp. Worcestershire sauce
hot sauce, to taste (optional)

1. Place crushed tomatoes, diced tomatoes, jalapeno, chili powder, and cumin in a large pot. Stir over low heat.

2. Once mixture is heated through, stir in garlic and continue to cook for 5 minutes, stirring occasionally.

3. Add  in carrots and continue to cook over low heat.

4. Meanwhile, bring a large nonstick pan sprayed with nonstick spray to medium heat. Saute onions, peppers, and mushrooms for 3-5 minutes (pepper and onions should still have a touch of crunchiness).

5. Season onions, peppers, and mushrooms with salt, than transfer to pot.

6. Stir in beans, corn and Worcestershire sauce to pot. Add hot sauce to taste, if desired. Mix very well.

7. Cook over low heat for about 2 hours, stirring every 20 minutes. Chili is ready when carrots have lost their crunch.

Nutrition Information--approximately 130 calories per serving (1 cup)

Saturday, December 10, 2011

Rosemary-Infused Olive Oil

Fast Flavor Enhancment
I never imagined that a few herbs could make such a dramatic difference in taste but this recipe from Giada proved me wrong. By simply sauteing the olive oil with fresh rosemary, it is transformed into a wonderful new ingredient. Try this infused oil anywhere you would use regular olive oil- salad dressing, roasting vegetables, dipping, or anything else you can imagine.

Rosemary-Infused Olive Oil
Gluten Free
Makes 1/2 Cup

1/2 cup extra-virgin olive oil
3 fresh rosemary sprigs, each 5 inches long

1. In a small, heavy saucepan, combine the oil and rosemary.

2. Cook over low heat, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees (about 5 minutes).

3. Remove pan from heat and let cool to room temperature (about 2 hours).

4. Transfer rosemary sprigs to a small bottle or container with a lid (a narrow, tall bottle will work best for showcasing the rosemary). Pour in oil and close lid.

5. Store in refrigerator for up to one month.

Thursday, December 8, 2011

Sugar Plums

Dance of the Sugar Plum Fairies
In this month's issue of Food Network Magazine, there was a section devoted to Edible Gifts. This recipe was one of those edible gifts and it really is the perfect recipe to make if you want to stand out from everyone else's cookies and brownies. Sugar Plums are sort of like a truffle but are composed of delectable dried fruit to create the perfect bite of chewy and sweet scrumptiousness!

Sugar Plums
Gluten Free
Makes 30 Truffles

1.5 cups pitted prunes, check for gluten
1.5 cups dried apricots, check for gluten
1.25 cups Corn chex
3 tbsp. honey
1 tsp. lemon zest
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup granulated Truvia

1. In a large food processor, combine all ingredients until a sticky dough is formed.

2. Pour Truvia into a shallow dish. Line a large Tupperware container with wax paper.

3. Scoop out  about a tablespoon of dough and form into a ball (a cookie scoop works great for this). Roll ball in Truvia until thoroughly coated, then gently place on wax paper.

4. Repeat with remaining dough. (You should end up with about thirty).

5. Store in Tupperware container in the refrigerator.

Nutrition Information--approximately 50 calories per truffle

Wednesday, December 7, 2011

PB&J Panini

Freshening Up a Favorite
It's time for another panini recipe since you can never have too many. I mean come on, they're fast and easy to make plus no matter what you fill them with, they taste melty & marvelous. Tonight's panini was an update on the childhood classic Peanut Butter & Jelly. I took the simple PB&J to the next level but adding in fresh raspberries, syrupy blueberry compote, and crunchy walnuts. Once you fill the sandwich, all you have to do is let the panini press do it's magic!

PB&J Panini
Gluten Free
Serves One

1 serving Blueberry Compote (see recipe below)
2 tbsp. peanut butter powder mix (like the kind by FitNutz)
1/4 cup fresh raspberries
1 tbsp. chopped walnuts
1 tbsp. Promise butter spread
2 slices light sandwich bread (gluten-free, obviously)

1. Preheat panini press to high heat. Prepare peanut butter mix according to package directions.

2Lay bread slices flat on a clean work surface. Spread peanut butter on slice of bread. Sprinkle with walnuts and top was raspberries

3. Spoon blueberry compote on second slice of bread. Carefully place blueberry covered slice on top of peanut butter slice, blueberries facing in. Press down gently on sandwich.

4. Spread half of the Promise spread on outside of the top bread slice. Gently transfer sandwich to panini press and place so that the buttered side is facing down. Spread the remainder of the spread on the other slice (should be facing towards you) and close the panini press.

5. Cook sandwich, 4-5 minutes or until outside is golden brown and inside is warm & gooey.

6. Slice in half diagonally and devour.

Nutrition Information--approximately 240 calories per sandwich

Blueberry Compote
Gluten Free
Makes 1 Serving

1/4 cup blueberries (frozen or fresh)
2 tsp. Truvia sweetener
1.5 tsp. cornstarch
2 tbsp. cold water

1/4 tsp. lemon zest
1 of cinnamon
1. Meanwhile, stir all of the blueberry compote ingredients (blueberries, Truvia, cornstarch cold water, cinnamon, and lemon zest) together in a small saucepan.

2. Bring to boil and then reduce heat to low. Cook, 2-3 minutes until mixture becomes thick and syrupy, stirring frequently.

Tuesday, December 6, 2011

Pan Roasted Brussels Sprouts

Vegetable Outcast
Brussels sprouts may bring back horrible childhood memories for a lot of people, but when cooked properly  they are an amazing addition to any meal. In this recipe, the sprouts are pan-roasted until crisp and golden on the outside and tender on the inside, then finished with crunchy walnuts and tangy balsamic vinegar. Delicious enough to convert any Brussels sprout hater!

Pan Roasted Brussels Sprouts
Gluten Free
Serves Two

1/2 lb. Brussels Sprouts
1 tbsp. balsamic vinegar + more for finishing
salt & pepper
chopped walnuts

1. Spray a medium skillet with nonstick spray and bring to medium heat.

2. Add Brussells sprouts to skillet and spread out in an even layer.

3. Let sprouts cook undisturbed, until they begin to "pop" and turn golden, about 2-4 minutes.

4.  Continue to cook, stirring occasionally, until sprouts are tender and golden brown on all sides (4-5 minutes). Respray with nonstick spray if necessary during cooking.

5. Once sprouts are tender, remove pan from heat and add 1 tbsp. balsamic vinegar. Stir until sprouts are thoroughly coated.

6. Season with salt & pepper, to taste. Transfer sprouts to serving bowl. Top with chopped walnuts and drizzle with balsamic.

Monday, December 5, 2011

Oh la la la!

For my dinner party tonight, I used a mix of old and new recipes to create the perfect assortment of French dishes.

Holiday In Paris Menu (For Two)

Appetizer--Baked Brie

To Prepare Baked Brie--
3 oz. brie
2 tsp. honey
dried figs, apples, & grapes for dipping

1. Place brie in a baking dish.

2. Bake in 350 degree oven for 10 minutes.

3.Drizzle with honey & serve with dried figs, grapes & apples for dipping.

Main Dish-- Roasted Spaghetti Squash with Ratatouille Sauce

To Prepare Squash--
1 small spaghetti squash
1/2 tsp. extra virgin olive oil
salt & pepper

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Carefully cut small spaghetti squash in half lengthwise and scoop out the seeds. Brush each half with a 1/4 tsp. of olive oilSeason with salt and pepper and place cut side down on baking sheet.

3. Roast squash for forty five to fifty minutes or until tender.

4. Once spaghetti squash is cool enough to handle, use a spoon to scoop out the flesh. Divide squash amongst plates.

To Prepare Ratatouille-- 
Check out "Eggplant- The Sequel" blog post from September. One serving (the entire recipe) makes enough for two sauce portions. The ratatouille can be made ahead of time and stored in the fridge until ready to serve.

To Serve-- 1.Transfer ratatouille to a medium pan. Stir in 1/2 cup of crushed tomatoes (adjust according to your desired thickness for sauce; add up to a cup). Cook over medium heat, stirring occasionally until all ingredients are heated through.Taste and adjust seasoning if necessary.

2. Spoon ratatouille on top of squash. Serve with a side of gluten free bread. 

Dessert- Creme Brulee

To Prepare Creme Brulee-- 
Look at yesterday's blog post! "Break the Ice" from December. Don't forget that creme brulee must be chilled before serving.

Sunday, December 4, 2011

Creme Brulee

Break the Ice
Hungry Girl's recipe for Creme Brulee tastes just like what you would order in a restaurant. In my opinion, it's even better though because it's much healthier and takes minutes to whisk together. The hardest part about the recipe is waiting for it to chill for two hours before you can eat it. This recipe is also fun & entertaining because it gives you the chance to whip out your blow torch to create the crispy, sugary crust. My favorite part though  is using a spoon to crack the "ice" for the first bite!

Creme Brulee
Gluten Free
Serves Two

1 tbsp. + 2.5 tsp. brown sugar (not packed)
1/4 cup fat free evaporated milk
1/4 cup fat- free half & half
3/4 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
2 tbsp. liquid egg substitute
1/2 tsp. pure vanilla extract
2 Truvia packets
2 tsp. granulated white sugar
Special Equipment-- blow torch (available at stores like Bed Bath & Beyond)

1. Preheat oven to 325 degrees.

2. In a small unheated pot, combine evaporated milk, half & half, and brown sugar. Raise heat to medium, then stir and cook until the sugar is dissolved and the milk mixture is hot.

3. Stir in the powdered creamer, blending well. Remove from heat.

4. In a medium bowl, whisk together the egg substitute and vanilla extract. Gradually whisk in the hot milk mixture

5. Place two (4 oz) ramekins in a deep baking dish. Evenly distribute the custard mixture among the cups.

6. Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custards. The water should come about halfway up the outside of the custard dishes.

7. Carefully transfer dish to the oven and bake for 28-29 minutes or until custards are set.

8. Remove dish from oven and set custard cups on a cooling rack. Allow to cool completely, then refrigerate  until completely chilled about 2 hours.

9. Once ready to serve, sprinkle each custard evenly with a Truvia packet then top each with a teaspoon of granulated sugar.

10. Use a blow torch to caramelize the sugar and create a golden crust on top.

11. Crack the top and enjoy!

Nutrition Information--approximately 104 calories per serving

Saturday, December 3, 2011

Fennel Fish Stew

Feast of a Few Fishes
Initially, I was going to try Rocco DiSpirito's recipe for Bouillabaisse tonight, however, a few ingredient mishaps led me to create a new fish stew instead. My recipe still uses Rocco's amazing tomato fennel broth as the base but utilizes cod, shrimp, and sausage as the meat of the stew. Adding in ingredients such as clam juice and marinara sauce help make the strong flavors of this savory stew easy to create in a short amount of time.

Fennel Fish Stew
Gluten Free
Serves Four

1 fennel bulb, trimmed, cored & thinly sliced
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup white wine
1 cup bottled clam juice
1 jar marinara sauce (such as Classico Tomato & Basil), check for gluten
12 ounces cod or other firm, white fish
1/2 lb. shrimp, peeled and deveined
1 (3 oz) natural chicken sausage (such as Al Fresca's Sundried Tomato), sliced into half-moons
salt & pepper

1. In a large saute pan over high heat, bring the fennel, garlic, white wine, paprika, claim juice, and marinara sauce to a boil.

2. Reduce heat to low, cover, and simmer until the fennel is tender, about 7 minutes.

3. Season the cod with salt and pepper and add to pan. Raise the heat to high,cover, and simmer 5 minutes.

4. Once five minutes have elapsed, add shrimp and sausage to pan. Cover pan, and continue cooking for about 3 minutes, or until cod and shrimp is cooked through.

5. Season with salt & pepper to taste. Ladle into bowls and serve.

Friday, December 2, 2011

Fiesta Time

It's time for another scrumptious sandwich creation. Peppers, salsa, kidney beans, and cheddar cheese give the Green Pepper Panini bold flavor with a kick of spiciness. It's a Mexican fiesta in your mouth!

Green Pepper Panini
Gluten Free
Serves 1

1/2 of a green bell pepper, seeded and cored
1 tsp. jalapeno, finely diced (adjust for your heat preference, remove seeds for a milder heat)
1/4 cup dark red kidney beans, rinsed and drained
2 tbsp. prepared salsa
1 fat-free cheddar cheese slice
2 slices light gluten free sandwich bread
1 tbsp. Promise butter spread
a few sprinkles of scallions, chopped
hot sauce, to taste

1. Heat a panini press to high.

2. Cut green pepper into thin strips.

3. Place bell pepper and jalapeno in a microwave safe bowl. Cover with plastic wrap and microwave until soft, about 2 minutes. Let stand, covered until cool enough to handle

4. Meanwhile, combine beans, salsa, and a dash of salt in a small bowl. Mash beans with a fork or potato masher until a chunky paste starts to form.

5.  Spread bean mixture on one slice of bread.

6. Top bean mixture with cheese slice, then pile on bell pepper, jalapeno, and scallions.

7. Drizzle with hot sauce. 

8. Top with remaining slice of bread. Spread Promise on outside of both slices.

9. Cook the sandwich in the panini press until golden brown, about 4 minutes. Slice in half and enjoy!

Thursday, December 1, 2011

Roasted Red Pepper Bean Dip

Dip It Good
If you ever get tired of hummus (hard to believe bu I suppose it could happen eventually!), here's a great new recipe to try. This is a version of a recipe by Joy Bauer, which blends together roasted red peppers and pinto beans to form a delicious and creamy dip. It can be used for dipping vegetables, gluten free pita, or even as a sandwich spread.

Roasted Red Pepper Bean Dip
Gluten Free
Serves 1

1 oz. roasted red pepper (about 1/2  a slice), patted dry
2.5 oz. pinto beans, drained and rinsed
1 tsp. grated Parmesan cheese
1 tbsp. low sodium chicken broth
2 tsp. nonfat greek yogurt
1/4 tsp. dried basil
1/8 tsp. garlic powder
salt & pepper

Place all ingredients in a small food processor. Blend until smooth (or desired consistency). Check seasonings, then enjoy!

* Are you in the mood for hummus now that I mentioned it? Check out my "Easy Entertaining" Post from August for the ultimate hummus recipe*