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GREEN APPLE AND LIME SUMMER COLESLAW SALAD

Recently, we had a very delicious, fresh coleslaw at one our local restaurants.  They used fennel which I did not have on hand, however it would be a lovely addition to this coleslaw.  A great summer salad to serve alongside any main dish.

1/2 a small – medium sized green cabbage

3 medium sized carrots

2 green onions

3 small yellow patty-pan squash

juice of 1 lime

1/2 a green apple finely sliced into 3 inch long slivers

a generous 1/4 cup minced cilantro

about 3/4 cup mayonnaise (or more if needed)

Using a food processor, shred the cabbage.  Change the attachment to finely grate the carrots and the patty-pan squash.  My cabbage and carrots were super moist, so if yours are too, use a clean towel to soak up some of the moisture.

Finely chop the green onions, then mince up the cilantro, adding to the bowl of cabbage and carrots.  Toss well to combine.

Add the finely sliced green apple, and juice of 1 lime, then season with salt and fresh cracked pepper again tossing well.  Add in the mayonnaise mixing well – adjust amount if necessary.  Add a few slices of green apple on top, serving with any main dish.

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ITALIAN STUFFED SWISS CHARD

We have diligently been trying to eat a Vegetarian dinner in this household at least twice a week.  For me personally, I would never give up meat.  However, it does feel good to cut back a few times a week.  When it comes to eating Vegetarian – it needs to be hearty!  Plus, I am very aware with Vegetarian food it is vital to have a good protein blend in your dish.

Perhaps it is just me, but I find most Vegetarian meals are more time consuming to prepare than your standard meat/potato/vegetable dishes.  (except for Italian pasta dishes)  This yummy dish was no exception.  There were 5 easy steps to creating this Italian Stuffed Swiss Chard – made in the morning and refrigerated, to be heated up later for dinner.  By the way, the inspiration for this dish can be found here.  This dish also tasted even better the next day for left overs.

NEXT time I make this I will increase the lentils to 1/2 cup and the rice to 3/4 cup…I love lentils and while this dish was very hearty it would lend a bit more texture if the lentils were increased. (capital letters are a note to myself when I make this dish again – which I most definitely will)

This recipe will easily make 8-10 large stuffed swiss chard leaves.

If anyone has some quick, easy and delicious vegetarian lunch or dinner recipes they would like to share…..please do.  I would be happy to try them out with a post on your recipe.  Many thanks!

1 bunch rainbow swiss chard – 8-10 stalks

1/3 cup green lentils

1 cup basmati rice (rinsed)

1  3/4 cup water or vegetable stock

1 rounded tsp. dried basil

1/4 tsp.  ground fennel

1 bay leaf

1 egg beaten

Herbamare seasoning (or your own favorite blend)

salt and pepper

4-6 tblsp. Extra Virgin Olive Oil (divided)

1 onion, diced

3 garlic cloves, minced

chopped swiss chard ends

1 rounded cup diced yellow zucchini

2-3 tblsp. diced green pepper

2 tblsp. roasted ground almonds

1 cup crumbled feta cheese

big handful of chopped fresh basil

TOMATO SAUCE:

2 tblsp. Extra Virgin Olive Oil

1 large onion, diced

3 minced garlic cloves

salt and pepper

1 rounded tsp. basil, Italian seasoning

1/4 tsp. ground fennel

1 Bay leaf

1 can (28 oz) whole tomatoes with juice

Start this recipe by making the Tomato Sauce.  Heat up a medium sauce pan on medium low heat with two tblsp. of EVOO.  Add the onions and garlic, sauteing about 4 minutes.  Add in the seasonings and can of tomatoes – breaking them up with your spoon.  Bring to a simmer, turn to low stirring occasionally.

Simmer about 20 minutes, then remove from the heat and allow to cool 15 minutes.  Once cool, remove the bay leaf then blend in a blender or use a stick blender to puree.  Set aside.

Add the lentils to a small pot, cover with a good inch of water and bring to a boil, lid on.  Once boiling turn down and simmer about 20 minutes, until tender, drain and set aside.

Stuffing Mixture:

To a medium sauce pan, add 2 Tblsp. EVOO and heat on low medium heat.  Add in the onion, garlic, seasonings and saute about 3 minutes.  Then add in the rice and continue to saute another 3 minutes.  Add in your stock or water, bring to a boil, reduce heat to low to simmer lid on about 15-20 minutes until the liquid is absorbed. Remove from the heat, remove the bay leaf, toss with a fork and allow to cool.

In a large pot filled with water bring to a boil.  Cut off the stems of the swiss chard, and chop as well as chopping the zucchini and green pepper then set aside.

Once the water is boiling add in the swiss chard leaves, and blanch for 1 minute.

Remove to a clean dish cloth and pat dry.

Heat up a frying pan with a drizzle of EVOO and saute the chopped swiss chard stalks, green pepper, and season with Herbamare Seasoning.  Saute about 5 minutes, then add in the yellow zucchini continuing to saute another 2- 3 minutes.

Remove from the heat, and add to the rice mixture.  Then add in the ground almonds, beaten egg, and crumbled feta cheese mixing well.

To a roasting pan add a generous ladle full or two, of the tomato sauce.

Stuff each leaf generously, folding up the bottom first then the sides and roll until covered by the chard leaf.

Place the stuffed swiss chard leaves into the roasting pan, cover with tomato sauce and minced basil leaves.

Cover with foil and bake in a 400 degree oven until bubbling – about 30 minutes.

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BAKED STUFFED PORT0BELLO MUSHROOMS

Finally with somewhat cooler temperatures, I was able to use my oven without fear of our house becoming an inferno!

These stuffed portobello mushrooms make a lovely lunch or even a main dinner served with a fresh salad.  Easy to make…the only part of the recipe that takes time is to drip the yogurt for 48 hours.  (I line a large sieve with 2 coffee filters which are split in half.  Place the strainer over a bowl, add in the yogurt, cover with plastic wrap and refrigerate.)

4 large Portobello mushrooms

Extra Virgin Olive Oil

3/4 cups yogurt cheese (drip for 48 hrs) (drip at least 1  1/4 cups yogurt to get 3/4 cup yogurt cheese)

1 cup diced yellow zucchini

4-5 chopped artichoke hearts (I used canned artichokes in water, rinse and squeeze out extra moisture)

4 1/2 cups baby spinach

1 small shallot, diced

2 minced garlic cloves

28 gram or 1 oz package fresh basil

Gluten Free bread crumbs

1/2 cup Parmesan cheese

grated cheddar cheese

Remove the stems and gills from the mushrooms – (I used a spoon) and wipe clean with a damp cloth.

Heat up a frying pan on medium low heat with a tblsp. EVOO.  Saute the shallots and garlic, for 2 minutes.  Then add in the spinach, sauteing until it starts to soften.  Add in the diced zucchini and saute for about 2-3 minutes.

Season with salt and pepper then transfer to a bowl to cool down.

Once cooled, add in the yogurt cheese, parmesan cheese, and fresh minced basil, and chopped artichoke hearts mixing well.

Preheat the oven to 400 degrees.

Heat up a cast iron pan on low medium heat with a light drizzle of EVOO.  Brush the bottoms and sides of the portobello mushrooms with the EVOO and place in the pan.  Add generous spoonfuls of the mixture to each mushroom.  Then top lightly with Gluten Free bread crumbs, and a sprinkling of cheddar cheese.

Once the oven is to temperature place the pan in the oven and cook for 15-18 minutes.  Serve as a main dish for lunch or dinner or as a side dish to any other main dinner.

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ITALIAN MARINATED ZUCCHINI AND TOMATO SALAD

As I type this, (8:00 am in the morning)  the temperature out side is 30 degrees Celsius/about 86 degrees Fahrenheit. It will only get hotter by 4:00 pm.  In my neck of the woods that is hot, and it is not due to let up any time soon!

On a positive note, we have had the [...]

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GARLIC SCAPE HAM AND PESTO PASTA SALAD

Garlic scapes are such a delicious addition to foods whether in stir frys, pesto, or salads they are bound to be tasty!  They do have a short window however, so luckily this year I was  able to get 5- 6 lbs most of which was turned into Garlic Scape Pesto – recipe can be found [...]

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GLUTEN FREE ORANGE CHIFFON CAKE - A RECIPE INSPIRATION

I know….I know.  All of my cakes with white frosting look the same don’t they?  But this, …. this is Orange Chiffon Cake.  Yes, Gluten Free Orange Chiffon Cake. This is a cake that has always been a family favorite for us.  Once I went gluten free many years ago, I thought that would be [...]

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ITALIAN TOMATO AND SPINACH SOUP

There are I believe, 2 or 3 tomato soup recipes on this blog….one of my favorite soups!

Recently we had dinner at a local gluten free restaurant that served one of the best Italian tomato soups I have ever had.  It was rich, full of flavor, and tasted almost like an Italian marinara soup.  I started [...]

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GLUTEN FREE RAMEN NOODLE STIR FRY

We love Chinese food inspired dishes in this household.  Having given up Chinese Food many years ago, it was such a delight to find actual Gluten Free Ramen Noodles – at Costco no less!

Millet & Brown Rice Ramen Noodles are from Lotus Foods Company – finally, a real gluten free ramen noodle – yayyy!  Perfect [...]

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WEST COAST TRAIL COOKIES

I have heard from many a backpacker/hiker that our stunning West Coast Trail is not for the faint of heart, however, it is also considered one of the most beautiful hiking trails in the world.  It is a hiking trail with miles of rugged beaches and forests, that many people have done more than once [...]

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PAN FRIED WHITE FISH WITH A TARRAGON PARSLEY WHITE WINE SAUCE

This easy pan fried fresh gray cod was a lovely dinner enhanced by a tasty Tarragon Parsley White Wine Sauce.  When using a white fish such as cod, halibut, or snapper just about any herb sauce will enhance the delicate flavors of the fish. (make the Tarragon Parsley White Wine Sauce first, and keep on [...]