Posts tagged ‘main dish’
It’s the taste of the tropics right here…hello summer!
Now that it’s “officially summer”, I couldn’t help choosing this fresh, light yet very satisfying salad for the Secret Recipe Club reveal this month. Just look at the gorgeous colors…and I haven’t even started on the flavor profile!
This salad is a beautiful combination of acidic, sweet and salty with peppery undertones…I recommend sitting out in the sunshine while enjoying this dish, and be transported to your own personal little vacation for the afternoon or evening.
I was assigned Sue’s beautiful blog, Couscous and Consciousness for June, and what a lovely site she has! After getting acquainted with her blog, you can feel Sue’s passion for food, healthy lifestyle and conscious eating and her recipes reflect her outlook as well. While I ultimately chose her Salmon salad with Mango and Grapefruit, I’ve tagged several recipes for the future: Butternut and Tahini Spread, Scallops and Sweet Potato with Vanilla Saffron Sauce and her Green Tomato Cake with Maple Mascarpone…inventive and intriguing flavor combinations that I can’t wait to try!
I made a few tweaks to the salad by adding some olive oil and apple cider vinegar to the dressing and I sprinkled a bit of smoked paprika on the fish prior to cooking since I’ve been loving that spice these days. Sue mentioned Thai basil in her write up as well as lotus root, so I threw in some finely chopped basil and I thought the addition of a roasted beet would add a little color and sweetness that would compliment the flavors in the dish in place of the lotus. Since I am sucker for anything nutty, I tossed in some pinenuts for added texture and complexity, but feel free to leave these out if preferred! If you prefer a vegan dish, simply omit the salmon for a light lunch or a side salad and substitute Bragg’s liquid aminos or tamari for the fish sauce. I’ll be making this again for sure!
Salmon with Mango, Edamame and Grapefruit Salad (lightly adapted from this recipe)
Gluten-free, Grain-free, Vegetarian/Vegan option, Nut-free Option, Dairy-free, Soy-free
2 skin-on, bone out salmon fillets (mine were each about 6 oz)
flaky sea salt & freshly ground black pepper
a couple dashes of smoked paprika
1 Tbsp neutral oil (I used olive oil, but vegetable oil works)
1 firm mango, ever so slightly under-ripe, peeled and shredded OR cut into wedges
1 pink grapefruit, peeled & cut into segments and chopped if desired (membrane removed)
3/4 cup shelled edamame
2 generous handfuls of peppery leaves such as rocket, cress, mizuna (I used 4 cups arugula)
1 roasted beet, diced (I used already cooked organic Love Beets, optional)
1 tbsp fresh basil or Thai basil, finely chopped
1 tbsp pinenuts (omit for nut-free)
juice of 1 pink grapefruit
2 Tbsp grated palm sugar or 1 Tbsp agave or honey (don’t use honey if vegan)
1 Tbsp fish sauce or Braggs liquid aminos or gluten free tamari*
1 Tbsp rice wine vinegar or apple cider vinegar
2 cm (3/4 in) piece of ginger, finely grated
2 tbsp olive oil (I added for a bit of richness)
sea salt and freshly ground black pepper
2. Put oil in a non-stick frypan set over medium heat. Season salmon with paprika, salt and pepper. Once pan is heated, place salmon in the pan skin side down. Cook for 3 minutes, before turning over and cooking for approximately 1-3 minutes or until done to your liking.
3. While salmon is cooking, place all the salad ingredients in a medium bowl and toss gently to combine.
4. To serve, arrange salad on serving plates, drizzle with the dressing, toss lightly and top with the salmon.
For other recipes in this month’s reveal, click below!
Oh my…this recipe might just be my new favorite thing! A sweet but savory twist on a crumble…Mmmmmm. This delicious dish includes a few of my all-time ingredients and has a unique and incredible flavor profile. I can’t tell you how excited I am to share it with you, I could actually squeal! For those of you who actually know me, I am sure you can visualize and hear me giggling in excitement right now :)
Some of you may be tired of winter squash recipes, but I am giving it a last “hoorah” as it was 12F yesterday morning, and the flavors of fall and winter still have a grip on me. This is the second time I’ve made this dish in a week, and I (am a bit embarrassed to) admit that I haven’t shared it with anyone…I fully intended to but lunch, snack time and dinner came around and it disappeared!
For the Secret Recipe Club this month, I was assigned Susan’s blog The Wimpy Vegetarian. After reading her post on using food words as story, I knew she was my kind of gal! I chose her Farmhouse Butternut and Apple Crumble for March, although I had my eye a few other dishes, I kept coming back to this one…and I am MORE than thrilled that I did! I made a few changes: I increased the ginger a tad because I love ginger, swapped out oat flour for all-purpose to make it gluten free and subbed coconut sugar for brown sugar. I increased the mushrooms to use up what I had on hand and opted for a combination of chopped dried figs and tart cherries in the filling since I didn’t have fig jam in the fridge. To keep it dairy-free and make this recipe vegan, I used coconut oil in place of butter and I loved the flavor that it lends to the overall dish. Did I mention that I love this dish?!? Thank you, Susan, I will be making this over and over again!
Butternut and Apple Crumble (adapted from The Wimpy Vegetarian)
Gluten-free, Vegan, Dairy-free, Nut-free, Soy-free, Vegetarian, Refined Sugar-free
For the Filling:
- 1 Tbsp coconut oil, unsalted butter, ghee or Earth Balance (use oil or Earth Balance for dairy-free and/or vegan)
- 2/3 cup finely chopped mushrooms
- 1/3 cup finely chopped shallots (1 large shallot)
- 4 cups peeled and diced butternut squash, into 3/4″ pieces
- 1 1/2 tsp to 3 tsps freshly grated ginger root to taste (I love ginger so I used 3 tsp)
- 1/4 cup vegetable broth
- 1 tsp finely chopped fresh thyme or 1/4 tsp dried thyme
- 2 cups thinly sliced apple (unpeeled, I used Gala)
- 2-3 Tbsp dried cherries, cranberries and/or chopped figs (I used 1 chopped fig & 1 Tbsp chopped tart cherries based on what I had on hand)
- 1/2 tsp sea salt
For the Crumble:
- 1/4 cup oat flour OR gluten-free all-purpose flour*
- 1/4 cup gluten free oats
- 2 Tbsp coconut palm sugar (or other granulated sweetener)
- 1 teaspoon thyme
- 1/2 teaspoon kosher salt
- Pinch ground ginger
- 4 Tbsp coconut oil, unsalted butter, ghee or Earth Balance (use oil or Earth Balance for dairy-free & vegan)
Preheat the oven to 375˚F, and generously butter or oil a baking dish. I used a casserole dish and a large ramekin for mine.
In a large frying pan, melt the oil/butter over medium-high heat. Add the mushrooms and shallots and cook until the shallots are soft and the mushroom begin to melt into the oil/butter, about 7 minutes.
Add the butternut squash and sauté until it softens and begins to brown, about 15 minutes. After the squash has been sautéing for 10 minutes, add the ginger and apple slices. Sauté all together for the final 5 minutes. Add a little extra oil/butter if the skillet is dry, but no more than 1/2 tablespoon.
Stir in the broth, thyme, dried cherries/fig/cranberries, and salt.
Pour the squash filling into the prepared baking dish. Cover with foil and bake until just tender, about 20 minutes.
Combine all the Crumble ingredients together in a small bowl except the butter/oil. Chop the butter into pieces and add to the mixture. Pinch the butter in the mixture until the crumble is coarse, and some chunks of butter are the size of peas. This can also be done in a small bowl of a food processor fitted with a blade (this is what I used). Just pulse until the chunks of butter are no larger than a pea.
When the squash filling comes out of the oven, scatter the crumble over the top and return to the oven for another 20 minutes, or until the topping is golden brown.
Serves about 4 larger portions or 6 small
For more recipes from this month’s reveal, click below!
If I were stranded on an island with the option to live on ONE food for the rest of my life…pizza would be my choice hands-down. Not only can you cover all the food groups in one slice, there are options for every course from breakfast, lunch and dinner to a sweet dessert. With essentially unlimited combinations and flavor profiles, pizza is a versatile dish that I can eat cold, warm, room temp or straight from the oven :)
Cold pizza for breakfast? Yep, I could eat that everyday. No judging please!
The debate continues between pizza purists (my Italian friends) and myself on what constitutes a real pizza “pie”. While a traditionalist wants one or two toppings on a pizza, a good crust and a flavorful base, I say pile on the toppings, switch up the sauce and experiment with alternative crusts…you know, to make it interesting :) Don’t get me wrong, I LOVE a good simplistic pizza with tomatoes, basil and mozzarella but I do not deny my affinity for the alternative flavor combos!
Yet when I have a “homemade pizza extravaganza” for a get together or girls’ night, we get the best of both worlds– we made the gluten free pizza dough together and then chose our toppings for our individual pizzas. Win-Win situation. It’s such a blast that I think I should make pizza night to be a bi-monthly or monthly occurence!
For the dough, we settled on Bob’s Red Mill whole grain crust mix and loved it! This was the first time I’d made this mix and was very satisfied with the results — Great texture and taste, plus it made enough for two 12-inch pizzas. Feel free to use your favorite pizza crust recipe here but this mix is a flavorful option that even has an egg-free instructions if needed.
For my pizza, I opted for a veggie-filled white pizza with chicken. Caramelized onions with sauteed mushrooms and broccoli with grilled chicken and a cauliflower-alfredo pizza base. I’ve been eying various versions of a dairy-free Alfredo sauce and decided to make my own version by combining Leanne’s rockin’ recipe at Healthful Pursuit and Melissa’s Paleo-Alfredo recipe over at Cupcakes OMG! This sauce can be used with pasta, rice bowls, drizzled over veggies/meat or as a base and topping for pizza…yum!
Lightened up Chicken N’ Veggie Alfredo Pizza (Dairy-Free)
Gluten-free, Egg-free, Nut-free, Dairy-free, Vegan/Vegetarian Option, Soy-free
Makes 1 12-inch pizza (8 slices)
1 recipe of prepared pizza dough or crust of choice (I used Bob’s Red Mill Pizza Mix and used 1/2 dough)
1 1/2 tsp olive oil, divided (or butter or ghee but is not dairy-free)
1/3 of an onion, sliced into thin rings
a couple shakes of dried parsley, oregano and garlic powder (can use 1-2 fresh garlic cloves, and fresh herbs if desired)
1/2 cup sliced fresh mushrooms
1/2 cup broccoli florets
1 small cooked chicken breast, diced (I grilled one 4 oz breast that was seasoned with salt, pepper, garlic powder and olive oil) – omit for vegetarian
3/4 cup creamy Dairy-free “Alfredo Sauce” plus more for serving/drizzling (recipe below)
1/2- 1 cup Dairy-free shredded cheese – mozzarella or cheddar (I Daiya cheddar shreds since that’s what I had on hand but if you aren’t dairy-free feel free to use regular cheese)
sea salt and pepper
1. Prepare dough pizza crust according to directions on package (or for your favorite or homemade crust). If using Bob Red Mills crust, have oven set to 425F.
2. Meanwhile heat 1 tsp oil/butter in a skillet over medium heat. Add onions and saute 5 minutes until soft. Add seasonings, garlic, mushrooms and broccoli and saute for another 2-3 minutes until mostly cooked through (will cook a bit more in oven). Season with salt and pepper to taste.
3. Once crust has “pre-baked”, spread the Cauliflower Alfredo sauce over the crust leaving about 1/2 to 1 inch edge around the outside. Brush the remaining 1/2 tsp of olive oil over the edges of the crust.
4. Top pizza with sauteed veggie and diced chicken and evenly sprinkle with shredded cheese.
5. Bake pizza for another 13-16 minutes or until crust is cooked through and cheese is melted. Slice, drizzle with additional Alfredo sauce and enjoy!
If you are using a prepared pizza crust, skip the first step or bake according to your crust directions.
For vegetarian, omit the chicken and increase the mushrooms and broccoli to 1 cup each.
If using Bob’s Red Mill pizza crust and want a vegan egg-free option, view package for flax egg directions.
1 small head of cauliflower, chopped into florets
1/3 cup white or yellow onion, diced
1 Tbsp olive oil (can use Earth Balance or butter as well but stick with EB/oil for dairy-free & vegan)
3-4 cloves garlic, minced
1 cup veggie broth (or chicken broth if not vegetarian, could probably use dairy-free milk if desired)
1/2 cup nutritional yeast
1/4 cup coconut milk (from can)
1 1/2 tsp Dijon mustard
2-3 tsp lemon juice
sea salt (helps bring out the flavor since cheese isn’t used)
freshly ground black pepper to taste (I used about 3/4 tsp but I like pepper)
1. In a large pot, steam cauliflower until tender and can easily be pierced with a fork. (I used a steamer basket and cooked the cauliflower for about 5-6 minutes).
2. Meanwhile, heat olive oil over medium low heat in a medium skillet or saucepan. Add onion and saute for a few minutes, then add garlic and cook until fragrant, about 1 minute.
3. Stir in broth and heat through.
4. Add cooked cauliflower, onion/garlic/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed. Taste and season with salt and pepper.
5. Serve over ANYTHING!!!!
Wow, I’m not sure where to start…. except thanks goodness I made it on-time for the Secret Recipe Club this month!
What follows is a “Cliff Note” recap of my recent cooking saga: I fully prepared in advance for my recipe and post, almost a week and a half to be exact. You see, my dearest friend’s birthday is in October and I wanted to make her some homemade goodies for her special day. I was assigned Asiya’s beautiful blog, Chocolate and Chillie’s, and had carefully picked out her Maple Granola to try and send as a gift to my friend.
1. I made the two batches of granola (Maple Granola pictured on the left)
2. I decorated cute little jars and personalized them
3. Staged and took the photos of the granola
4. Shipped the gift (I ate the small remainder of both after photographing and filling the jars…meaning I have no leftovers!)
5. Uploaded the photos….OOPS…I received an ERROR CODE when trying to upload and all of a sudden they were erased from my camera completely. This has never happened before so I was left with no photos to post and no more granola to re-shoot.
6. Freak out mode sets in…ahhhh I dont have photos for the Secret Recipe Club post in two days!
7. Quickly find another recipe that I can whip up with ingredients I had on hand—BUTTER CHICKEN, take photos and write up a new posting
8. Breathe, relax….I made it!
With very little time to spare, I wound up making Asiya’s Low-fat Butter Chicken and it was scrumptious! I decided to experiment with a dairy-free option and changed up a few things based on what I had in my pantry and fridge. I increased the amount of ginger-garlic paste, used dried ground fenugreek seeds in place of the kasuri methi, and swapped out coconut sugar for regular white sugar. I typically use coconut oil as my cooking oil (just my preference) but any neutral oil can be used in it’s place. I also opted to add in a squeeze of lemon juice for a little more acidity, puree the sauce and sprinkle the finishing product with coarsely ground black pepper, mmmm.
I’d say that having to make two recipes this month for the Secret Recipe Club turned out to be a win-win situation :) I will be making this chicken again and again!
Better-for-You Butter Chicken (adapted from Asiya’s recipe)
Grain-free, Gluten-free, Dairy-free option, Soy-free, Refined Sugar-free, Nut-free option
For the Chicken Tikka:
1 pound boneless, skinless chicken breast (or 2 skinless, boneless chicken breasts)
1 cup yogurt (can use plain dairy-free options such as coconut milk yogurt etc if needed)
1 tbsp ginger-garlic paste
1/2 tsp salt or to taste
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1 1/2 tsp tandoori masala powder
1 tsp kasuri methi or 1/2 tsp ground dried fenugreek seeds
2 tbsp canola oil, coconut oil or other neutral oil
For the Butter Sauce:
2 tbsp coconut oil, canola oil or other neutral oil
one medium onion, thinly sliced
2 cups diced tomatoes
1 Tbsp almond flour (if needed to be nut-free, you can omit)
1 Tbsp ginger-garlic paste
1/2 tsp cayenne pepper
1/2 tsp cumin powder
1/2 tsp garam masala
1 tbsp kasuri methi or 1/2 tsp dried ground fenugreek seeds
1/8 tsp sea salt or to taste
2 tsp coconut sugar or sweetener of choice
1/4 cup coconut milk, or greek yogurt or low-fat sour cream (use coconut milk for dairy-free)
1 tbsp butter, ghee, Earth Balance (use Earth Balance for dairy-free)
squeeze of lemon juice, optional but I like the acidity
For the Chicken Tikka:
1. In a small bowl mix together cumin, garam masala, salt, cayenne pepper, tandoori masala and fenugreek/kasuri methi. Rub on both sides of the chicken and refrigerate for at least 30-60 minutes.
2. Line a pan with parchment or foil. In a large bowl, whisk together yogurt, oil and ginger garlic paste. Dip each chicken breast into the yogurt mixture. Coat well. Lay on prepared pan.
3. Heat oven to broil and cookl 10-18 minutes or until cooked through (depending on thickness of chicken), flipping them over halfway through. When cooked through, let chicken rest for 5 minutes and then cut into 1 inch cubes.
For the Butter Sauce:
1. Heat the oil a medium sauté pan. Saute onions until soft and translucent. Add ginger-garlic paste and stir for about 1 minute.
2. Add all the remaining ingredients except for the coconut milk/ yogurt/sour cream and butter. Cook on medium heat until thick.
3. Puree sauce in a blender (careful it’s hot!) and return to the pan. If you prefer a more chunky sauce, opt out of this step.
4. Add yogurt.coconut milk/sour cream and butter/Earth Balance. Stir and cook for another 5 minutes. If you prefer a thinner sauce, add a bit more coconut milk if you would like to thin it out.
5. Add the chicken and simmer for a few more minutes until heated through. Serve hot with rice or cooked grain of choice and enjoy!
*Note: If you would like a smooth sauce, puree the onions after they become translucent and then return to the pan. Puree the tomatoes before adding.
For more recipes from this month’s reveal, click the link below!