Roasted Cauliflower and updated Saag

I am so behind on posting, I don't know if I'll ever catch up...but, I'll try.  I made this a while back and it was so amazingly delicious...even the next day, when I mixed it in with my saag. I did have a picture of the cauliflower, but accidentally deleted it...but here it is with my amazing saag (instead of potatoes, I had garbanzo beans and cauliflower), and well, I've modified my saag somewhat...same recipe, but changed when I puree the sauce, and it makes a huge difference! So below is the recipe again, but with the new instructions.

Roasted Cauliflower
1 head of cauliflower, chopped
1-2 tablespoons olive oil
seasoning salt, to taste

Directions
Preheat oven to 425F. Grease a cookie sheet and set aside.  Place cauliflower, oil, and seasoning salt in a gallon-sized ziploc bag and shake to thoroughly coat each piece.  Spread on the cookie sheet and cook for 25-30 minutes.


Saag 1 10oz package frozen spinach
2 cups cubed potatoes, cooked and drained, or roasted cauliflower, garbanzo beans, chicken...basically anything you want to add.
3 tablespoons canola oil
4 cloves garlic, minced
1/2 medium onion, finely diced
1/4 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 tablespoons So Delicious coconut milk or other non-dairy milk

Directions
Cook spinach according to package directions and set aside.  Heat oil over medium heat; add garlic and onion.  Cook until soft.  Stir in turmeric and cook for a couple more minutes.  Add in the spinach and stir well.  Add salt, garam masala, chili powder, cayenne pepper, and milk. Heat on low for a few minutes, then place the mixture into a food processor or blender and blend until smooth, stir in the vegetables or chicken and serve over rice.

Bacon and Turnips

I had turnips for the first time last night.  I was quite worried I wouldn't like them, because they get a bad rap, but surprisingly I did enjoy them.  But it may have been because they were cooked with bacon and brown sugar...that combo makes everything taste good. :)  But really, these turnips were amazing.  This recipe would also work with potatoes, or a combo or potatoes, turnips, and even some apples thrown in there...mmm, I may have to try that out. I got the recipe for here and only did slight adjustments based on what I had.

Bacon and Turnips
2 turnips, peeled and chopped
2/3 lb bacon and bacon drippings
1/2 cup packed brown sugar

Directions
Bring a pot of water to a boil. Add turnips and cook until tender but still firm (I cooked mine 4-5 minutes, I think).  Drain and set aside.

Cut bacon into 1" pieces and cook over medium high heat until evenly brown.  Add brown sugar and turnips directly into skillet with bacon and drippings and mix together.

This post is featured on Real Sustenance's Seasonal Sunday.

Super Bowl Eats

Okay, I'm not into watching football, but I am more than happy to watch the Superbowl for two reasons: (1) food and (2) the commercials. :)  Here is the spread I made this year for the game: 

(1) Sweet Chicken Bacon Wraps.  This is Paula Deen's recipe, and it is really, really good.  And it made a ton, so I get to enjoy these tomorrow, too! I've listed the recipe below, too, but all credit goes to her!

(2) Lloyd's babyback ribs in the orginal barbeque sauce.  They are soy and gluten-free!  I know they must of just changed their recipe, because they weren't safe just a few months back when I checked. Here's the label to prove it (not a good picture, sorry):

(3) Asparagus and Ham Roll-ups with a cucumber dill yogurt dip.  YUM!  I'm the only one that ate these, but I'm also the only one that likes asparagus.  I got the recipe from here, but also have it below with my changes.

 (4) Ham and Pretzel Rollups...this was my older son's creation.  When he saw the asparagus roll-up, he asked if he could have those but with pretzels instead.  He and his little brother ate dozens of these roll-ups.  I think we have a new lunch idea!

(5) Last but definitely not least: Chili topped potato skins, these are super easy to make and they turn the potato bar into finger food..LOVE IT.  I used Hormel Chili, which is gluten-free, but NOT soy-free.  My little one had no desire to eat these, so it wasn't a problem. Of course, you could make your own chili, too.  I was just being lazy. :)

Sweet Chicken Bacon Wraps by Paula Deen
1 1/4 pounds boneless, skinless, chicken breasts (I used 2 large breasts)
1 (1-pound) package sliced bacon (I didn't quite use all of the bacon)
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions 
Preheat oven to 350F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a toothpick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Cover a large cookie sheet with foil and spray a rack (I used a cooling rack) with nonstick cooking spray. Place chicken wraps on rack in broiler pan. Bake 375 for 25-30 minutes or until bacon is crisp.


Asparagus and Ham Roll-ups
~1 pound fresh asparagus spears, trimmed
1 tablespoon water
~3/4 pound thin slices fully cooked ham

DILL SAUCE:
1 cup (8 ounces) So Delicious Coconut plain yogurt
1/2 cup diced seeded and peeled cucumber
1 teaspoon dill weed
1 teaspoon lemon juice
Directions
Place asparagus and water in a microwave-safe 1dish. Cover and cook on high for 2-3 minutes or until crisp-tender. Immediately place asparagus in ice water; drain and pat dry.

Wrap each asparagus spear with a slice of ham, my asparagus was quite slender, so I actually put ~5 spears in each bundle.  Just before serving, combine sauce ingredients. Serve with roll-ups. Yield: 8 servings.


Chili Topped Potato Skins (adapted from Cooking For Isaiah)

4 russet potatoes
extra virgin olive oil
salt
chili
cheese (unless dairy-free)

Directions
Preheat oven to 400F.  Using a fork, poke the potatoes in a few place, then rub with olive oil and sprinkle with salt.  Bake about an hour, or until done.  Let cool slightly, then halve potatoes lengthwise and scoop out some of the potato flesh, leaving about 1/4 inch .  Rub flesh with olive oil and sprinkle with salt and bake again for about 15-20 minutes, or until crispy and golden.  Top with warm chili and cheese and return to oven to melt the cheese (about 2-3 minutes). 

Eggplant UnParmesan

I hated eggplant when I was little, literally it would make me gag. I grew up and tried it again and realized that it wasn't so bad, in fact it was pretty good, especially in Eggplant Parmesan.  So, here is my cheeseless version of my favorite eggplant dish....I ate it all myself, it was so incredibly good. :)

Eggplant UnParmesan

1 eggplant sliced thin (~1/8"-1/4", however thick you like it)
1 egg, beaten
2 tablespoons So Delicious Coconut Milk
1 cup gluten-free fresh bread crumbs (I save the hills of my bread to make my bread crumbs)
1 cup almond flour
salt and pepper
olive oil
spaghetti sauce (you can use the recipe below or use my other recipe minus the sausage...hmmm, it may be good with the sausage, too.)

Directions

Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat.  Mix together bread crumbs and almond flour (season with salt and pepper) in one dish and the milk and egg in another dish. Dip eggplant in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.  Top with spaghetti sauce and enjoy.

Quick and Easy Spaghetti Sauce

1 can tomato sauce

3-4 roma tomatoes, diced

1 1/2 tsp oregano

1 1/2 tsp basil

1 1/2 tsp onion powder

3/4 tsp garlic powder

1/2-1 tsp salt

sugar (if needed, based on your diced tomatoes)

1/2cup-1cup sliced mushrooms (optional)

Directions

Mix together all ingredients.  Simmer until ready to serve.

This post is featured on The Whole Gang's Real Food Weekly.

Indian Food Extravaganza

I love Indian food! The spices and flavors warm you to your soul...it really is comfort food for me.  The problem is trying to convince my family of that, they are a little bit pickier with different flavors.  So, I was off to find at least something with those flavors that at least my husband would eat. So, last night we had a feast, I ate most of it, but at least my husband ate the chicken and rice...that's a start. ;) Oh, and the naan bread, as well, so he got 3 out of 5, I guess that's passing. :)

I am in no way fantastic at cooking Indian food, so this is not authentic...I'm just an American girl trying to replicate flavors that I've had at the Indian restaurants in town...that's my warning. :) 

Clockwise from top left: Saag Aloo on top of basmati rice, Naan, Pakoras, and Indian-spiced Chicken Kebabs

For the Saag Aloo recipe, I started with this recipe, then changed it based on what I had in the house and my personal taste.

Saag Aloo
1 10oz package frozen spinach
2 cups cubed potatoes, cooked and drained.
3 tablespoons canola oil
4 cloves garlic, minced
1/2 medium onion, finely diced (I didn't have enough onion in my house, so I used 1/4 cup dried onions rehydrated in a 1/4 cup water...and it worked amazingly well!)
1/4 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper

3 tablespoons So Delicious coconut milk or other non-dairy milk

Cook spinach according to package directions, then puree until smooth in a blender or food processor.  Heat oil over medium heat; add garlic and onion.  Cook until soft.  Stir in turmeric and cook for a couple more minutes.  Add in the spinach and potatoes and stir well.  Add salt, garam masala, chili powder, cayenne pepper, and milk. Heat on low for a few minutes, then serve.


With the Naan, I started with this recipe, converted it and made some cooking adjustments.

Gluten-free Naan
1/2 cup warm water
1 teaspoon yeast
1/2 teaspoon sugar
1 1/2 cups gluten-free flour or this one
1/2 teaspoon salt
1/4 cup canola oil

gf flour for dusting
oil for brushing

Mix together warm water, yeast, and sugar, and let sit 5-10 minutes, or until nice and foamy.  In a separate bowl mix together the flour and salt, pour yeast mixture and oil in with the flour and mix well.  Separate dough into six small balls (or less if you want larger pieces of Naan).  Roll out to about 1/8-1/4" thick on parchment paper, cover and allow to rest for 20-30 minutes.  Place a pizza stone on the bottom rack of oven and preheat oven to 500F. Take 1-2 pieces at a time and oil the tops and place in oven (while still on parchment paper), after 2-3 minutes, flip over, removing the parchment paper, and allow to cook for another 2 minutes.

If you would like garlic naan, simply add 1-2 cloves of mince garlic to the dough.


Pakoras are like a vegetable fritter using gram (garbanzo bean) flour. The best thing about them?  They are naturally gluten-free...no conversion needed!  (This is why I love ethnic food!)  I found this recipe, but once again modified it to work better for me.

Pakoras
Vegetable of choice (I used diced potatoes, diced sweet potatoes, and onions cut into strips, but you could use about any vegetable)
1 1/2 cups garbanzo bean flour
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons baking powder
1 teaspoon cumin
1- 1 1/4 cup water
1/4 cup fresh cilantro leaves, finely chopped
canola oil for deep-frying

Mix together all of the dry ingredients (except cilantro leaves).  Pour in water, adding just enough to make a very thick batter (I used 1 cup).  Add the cilantro and mix well.  Add in a few of your vegetables coating well, remove from batter with spoon and drop into oil heated to 350-375F. I like to have clumps of 3-4 potato cubes, or 3-4 onions together to give it more substance.  Cook until golden brown, turning once. Remove with a slotted spoon and drain on paper towels.


The chicken kebabs I found as I was reading through Indian cookbooks on Amazon...I really love being able to look inside books before I buy them, because then I find the good cookbooks, like this one.  I did change the cooking method, but I give her all the credit for the recipe...it's excellent!  Oh, and of course, I modified it for our diet. :)

Indian Spiced Chicken Kebabs
1 lb boneless skinless chicken breast, cubed
skewers (I used my metal ones, if you use bamboo make sure to soak them for at least 30min)

Marinade:
3 tablespoons canola oil
1 tablespoon minced garlic (~ 2 cloves)
juice of one lime (~ 2 tablespoons)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon So Delicious Plain Coconut Yogurt

Mix together all of marinade ingredients.  Add chicken cubes and toss to cover, place in a large ziploc bag and refrigerate for 1 hour, or up to one day.

Preheat broiler to high, and also the broiler pan.  Allow chicken to come to room temp (I took my chicken out while I was making my naan bread, by the time I was ready to cook it, it was ready, too).

Thread chicken onto skewers and place on preheated broiler pan.  Cook for 6-8 minutes, turning once halfway through.

Quick and Easy Chicken Stir Fry

I have a ton of veggies in my fridge right now, and what better way to use them, than in a stir fry.  The only problem for me is convincing everyone else in my family that they are good.  I live in a household of veggie haters, they only have a few select veggies they will eat, but I really wanted this, and since I'm the cook in the family we had it.  I didn't cut up the chicken breasts, because I knew my husband would be picking out the chicken, so I made it easier for him, but if I were to make it as a normal stir fry, I'd cut up the chicken.  The picture below, doesn't show the chicken, well, because I didn't think to take a picture until after dinner, so you get to see what my lunch looks like for tomorrow.  This stir fry is easy and quick, and you can use whatever veggies you have on hand.

Chicken Stir Fry

2 tablespoons oil
2 chicken breasts cut into 3/4" pieces
4 cups assorted fresh veggies (I used broccoli, carrots, celery, and red peppers)
2 cloves garlic minced
2 tablespoons cornstarch
1 1/2 cups chicken broth
1 tablespoon gluten free soy sauce

Directions
1. Cook chicken on medium high heat in 1 tablespoon of oil until no longer pink. Remove from pan and set aside.
2. Add 1 tablespoon of oil to pan (if needed) and add vegetables.  Cook until tender crisp, stirring often.  Add garlic and cook 1 minute longer.
3. Meanwhile, mix cornstarch, broth, and soy sauce until smooth.  Add mixture to veggies and reduce heat to medium.  Cook until mixture thickens.  Add chicken back into pan and heat through.  Serve over rice.

Artichokes with Herb Butter Sauce

Sometimes, I think we get carried away with trying to come up with gluten-free recipes that we forget that there are so many foods out there that are naturally gluten-free.  This post is nothing fancy or a break-through in cooking, but a reminder that you really don't need to do something special to make your meals gluten-free, especially when you're starting out.  A dinner consisting of lean meat, veggies, fruit, and maybe rice or potatoes, so more than plenty to eat, you really won't miss the bread.  So, in honor of that, I'll let you know what I ate for lunch--artichokes.  Now, I hardly ever (really, probably only once before) buy whole artichokes to eat.  But these ones came in my bountiful basket, so I had to celebrate and gorge myself on them.  For some reason, I'm a short order cook for lunches...I really shouldn't cater to everyone, but it's nice to have everyone eating, so I still do it.  But having a meal where everyone gets what they want, allows me to have what I want without everyone complaining, so no complaining about artichokes, because I had it all to myself.

Now for those of you, like me, that prefer buying artichokes in a can, so you don't have to wonder, "how the heck to I eat this?", here is the link for the recipe I used from Better Homes and Gardens, it includes instructions on how to clean and cook whole artichokes. :)  I used dill as my herb in my sauce and dairy-free margarine, of course, instead of butter.  It was divine!