Foodie Blogroll

Thursday, August 29, 2013

Roasted Vegetable Rice Curry

Roasted Vegetable Rice Curry is a delightful mash-up of curry flavors and spices baked together to create a fuss-free yet fantastic tasting vegetarian dish.  Packed with everything from rice to lentils to squash, this amazing  dish is a a breeze to make- simply combine all of the ingredients, place in a casserole dish, and roast. No other work is required besides enjoying a delicious and flavor packed meal! The rice tastes great on it’s own as a side dish or to make it a meal, try using the rice as a scrumptious filling for wraps and tacos.

Roasted Vegetable Rice Curry
Gluten Free
Serves Two
Click Here for Printable Recipe

roasted veg rice curry

2 tablespoons brown jasmine rice
1 tablespoon black forbidden rice
1/4 cup black beans, drained
1/4 cup lentils
1/2 teaspoon canned chipotle in adobo, finely chopped (add more or less depending on desired heat level and be sure to check for gluten)
1 garlic clove, minced
1 teaspoon fresh ginger root, peeled and grated
2 tablespoons frozen peas, (no need to defrost)
4 ounces butternut squash, peeled, seeded & diced (about 3/4 cup once diced)
2 tablespoons red bell pepper, chopped
2 tablespoons crushed tomatoes
1/4 cup diced tomatoes
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/4 teaspoon chili powder 
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/8 teaspoon ground coriander
Salt & Pepper
3/4 cup + 3/4 cup vegetable broth
Fresh Parsley, for garnish

1. Preheat oven to 375 degrees. Spray a medium sized casserole dish (about 2 quart capacity with a lid) with nonstick spray.

2. Add all ingredients to the casserole dish except for the vegetable broth and fresh parsley (jasmine rice through salt and pepper).

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2. Stir until ingredients are evenly incorporated then pour in 3/4 cup of the vegetable broth and stir to combine all ingredients.

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3. Place lid on casserole dish and transfer to  oven. Bake for 25 minutes, then remove dish from oven. Carefully remove lid and stir in remaining 3/4 cup of broth.

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4. Return dish to oven and continue to bake 25-30 minutes more, or until liquid is absorbed, rice is cooked, and vegetables are tender.

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5. Garnish each serving with fresh parsley and enjoy!

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Nutrition Information--approximately 215 calories per serving (1/2 of the recipe)
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Wednesday, August 28, 2013

Roasted Blueberry Butternut Squash Loaf

Quick breads are one of my absolute favorite things to bake so I’m always thinking of ways to reinvent my favorite bread recipes. Today’s recipe was inspired by  my Cinnamon Peach Bread but instead of peaches, this bread is brimming with fresh blueberries and butternut squash. It may seem like a peculiar combination, but trust me, the squash and berries work magnificently together. As the name suggests, the berries and squash are actually roasted before being folded into the batter, which only intensifies their sweetness and flavor.  This extraordinary gluten free bread is also quite easy to make, so try it today for a delightful treat.
Roasted Blueberry Butternut Squash Loaf
Gluten Free
Makes (1) 9” x 5” Loaf (8 Slices)
Click Here for Printable Recipe

bberry bnut loaf

Roasted Blueberries & Squash:
4 ounces butternut squash, peeled, seeds and diced into small pieces (about 3/4 cup once diced)
4 ounces fresh blueberries (about 3/4 cup)
1 teaspoon Truvia sweetener
1 tablespoon balsamic vinegar
Dry Ingredients:
1 tablespoon ground flax seed meal (I use Bob's Red Mill , you can find find flaxseed in the grains section of major grocery stores or online) 1 cup Gluten Free Flour Mix 3/4 cup granulated Truvia
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Wet Ingredients:
1/2 cup unsweetened original almond milk (I always use Silk) 2 tablespoons liquid egg substitute
1.5 teaspoons virgin coconut oil
1/2 teaspoon pure vanilla extract

1. Preheat oven to 400 degrees. Spray a 9x5 inch loaf pan with nonstick spray, then cut a piece of parchment paper to fit in the bottom of the pan. Set loaf pan aside. Line a rimmed  baking sheet with aluminum foil and spray with nonstick spray.

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2. Add berries and butternut squash to prepared baking sheet, then sprinkle with Truvia and drizzle with balsamic vinegar. Stir to combine.

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3. Transfer baking sheet to oven and roast 10 minutes, then remove squash and blueberries from oven and gently stir. Return to oven and roast 5-8 minutes more, or until squash pieces are tender and berries are beginning to burst. Remove baking sheet from oven and reduce oven temperature to 325 degrees (for baking the bread).

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4. Scoop berries and butternut into a fine mesh strainer to drain while you prepare the bread.

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5. To make the bread, add all of the dry ingredients  (flaxseed, flour, Truvia, salt, baking powder, baking soda, nutmeg, and ginger ) to the bowl of a stand mixer (or use a mixing bowl and handheld mixer). Mix dry ingredients on a low speed until combined.

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6. Next, add all of the wet ingredients (almond milk, egg substitute, coconut oil, and vanilla) to a small microwave safe mixing bowl. Place bowl in microwave and microwave 30 seconds. Stir ingredients, then microwave 20-30 seconds more or until ingredients are warm and coconut oil is melted. Stir until ingredients are thoroughly mixed.

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7.  Pour wet ingredients into dry ingredients, then mix until ingredients are evenly incorporated and a smooth batter is formed.

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8. Scoop roasted berries and butternut into mixing bowl. Turn mixer to low and mix for about 30 seconds, or just until berries and squash are incorporated. The batter should look “swirled” with the add-ins, not completely mixed.

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9.  Pour batter into prepared loaf pan and use a spoon or spatula to smooth the top into an even layer.

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11. Cover loaf pan with aluminum foil and place in oven (be sure oven temperature is reduced to 325 degrees). Bake bread for 30 minutes, then remove foil. Continue to bake bread 45-48minutes more or until edges begin to pull away from side of pan, top is golden/firm to touch, and cake tester inserted in the center of loaf comes out clean.

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12. Let bread cool in pan for 20 minutes, then gently run a knife or thin spatula around the edge of pan to loosen the sides of the bread. Carefully invert loaf pan onto a cooling rack. Peel parchment paper from bottom of bread, and let bread cool upside down until completely cool to the touch (a couple of hours).

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13. Once bread is cool, cut into 8 even slices- I’ve found the easiest way to do this is cut in loaf in half, then cut each half in two so you have 4 thick pieces. Cut each piece in half again so you’re left with 8 slices.

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14. To store bread, wrap each piece individually in aluminum foil and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator. If you’re not going to eat the bread within a week, you can also store  in the freezer, and defrost a piece in microwave, as needed.

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Nutrition Information--approximately 95 calories per serving (1/8 of the recipe)

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Tuesday, August 27, 2013

Swiss Chard Tamale Bites

Swiss Chard Tamale Bites is a  crazy mash up of Quinoa Lentil Swiss Chard Rolls and tamales, rolled together into one recipe that tastes amazing. Traditional tamales are quite delicious, but this lighter lard-free variation requires no corn husks, steaming , or tedious wrapping. For this dish, Swiss chard leaves are spread with a simple tamale dough, topped with a delectable squash and black bean filling, rolled up tightly into a delicious bundle. After that, simply bake the tamale bites until warm, slightly crisp, and delectable. It’s not really authentic tamale flavor but Swiss Chard Tamale Bites are definitely a fun and flavor packed twist.

Swiss Chard Tamale Bites
Gluten Free
Serves 3 (6 Tamale Bites per Serving)
Click Here for Printable Recipe

swiss chard tamale bites

12 Swiss Chard Leaves (try to pick leaves with minimal tears and holes)
Vegetable Filling:
4 ounces butternut squash, peeled, seeded, and diced into small cubes (about 3/4 cup, once diced)
1/4 cup black beans, drained
1 teaspoon extra virgin olive oil
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1 chipotle pepper in adobo, finely diced (you can find cans of chipotle peppers in the hispanic section of major grocery stores; check for gluten)
1 tablespoon of the adobo sauce from the chipotle pepper, use more or less depending on heat preference
1 cup (packed) baby spinach
1/2 teaspoon lime juice
2 tablespoons fresh parsley, finely chopped
Salt & Pepper
Tamale Dough:
1/2 cup masa flour (you can find this in the Hispanic section of major grocery stores  but be sure to check for gluten- I used Maseca brand)
1/2 teaspoon flax seed
Salt & Pepper
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
1/2 cup water
1/4 cup corn (if using frozen, defrost & dry thoroughly)

1. Preheat oven to 400 degrees. Line a small baking sheet with aluminum foil and spray with nonstick spray. Add squash and beans to baking sheet , then drizzle with olive oil and season with chili powder, cumin, salt and pepper. Stir to evenly coat vegetables in spices.

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2. Roast vegetables for 15 minutes, or until squash is tender and beans begin to split open.

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3. Scoop roasted vegetables into a medium microwave safe mixing bowl. Add chipotle, adobo sauce, spinach and parsley. Toss to combine, then season to taste with salt and pepper. Microwave vegetables 20-30 seconds, or just until spinach begins to wilt down. Set aside filling. (Leave oven on at 400 degrees).

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4. To prepare the Swiss chard leaves, place a damp paper towel on a large microwave safe plate, and stack 6 of the Swiss Chard leaves on top of towel. Cover with another damp towel, then stack the remaining Swiss Chard leaves on towel. Top with a final damp paper towel and transfer plate to microwave (depending on the size of the chard leaves, you may have to trim off the thick stem ends of chard leaves before they will fit in your microwave).

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5. Microwave Swiss Chard for 25-30 seconds, or until leaves are “steamed” and pliable.

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6. Place one leaf flat on a cutting board, then use kitchen shears or a sharp knife to carefully remove the thick steam and divide the leaf into two pieces.

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7. Repeat process with remaining Swiss Chard, then stack leaves on a plate and set aside.

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8. To prepare the tamale dough, add dry ingredients (masa flour, flax, cumin, chili powder, salt, and pepper), to a medium mixing bowl. Stir until combined.

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9. Pour water into dry ingredients, then stir until ingredients are evenly mixed and a dough is formed. Add corn and stir until incorporated into dough.

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10. To assemble the tamale bites, spray a 9 inch square glass baking dish with nonstick spray. Lay three Swiss Chard pieces flat on a work surface. Scoop about 1/2 of a tablespoon of the tamale dough and place on lower half of each Swiss chard leaf. Use the back of the spoon, to carefully spread out dough into a thin layer (it doesn’t have to be completely even).  Add 2-3 teaspoons of the vegetable filling on top of tamale dough.

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11. Starting the bottom, roll up Swiss chard leaf tightly to enclose the filling. Place in prepared baking sheet seam side down.
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12. Continue to assemble tamale bites, placing them side by side in baking dish, until you have 16 rolls. (I purposefully added a few extra Swiss Chard leaves to the ingredients list in case a few got torn. When you are rolling the tamale bites, choose the best leaves possible).

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13. Spritz the tops of the tamale bites lightly with nonstick spray, then transfer baking dish to oven. Bake tamale bites 19-20 minutes, or until heated through and edges of Swiss Chard begin to darken and crisp.
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14. Transfer tamale bites to plates & enjoy!

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Nutrition Information-- approximately 162 calories per serving (6 tamale bites per serving)

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