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CREAMY POLENTA BOWL WITH SUMMER VEGTABLES AND PESTO

With all of the lovely summer vegetables available this was a simple tasty dish.  It is a replica – sort of, of a recipe I saw somewhere but seem to have lost.  So, it took some ” brain storming” with my not so great memory, some liberty with ingredients and luckily it turned out delicious.  Thank you to whoever came up with this similar recipe, it was delicious! Italian Polenta is always such good comfort food regardless of what the ingredients are.

A word about corn:  Some celiac’s have trouble digesting corn – myself being one of them.  However, I have learned by trial and painful error I can eat corn if it is organic.  And I seem fine with cooked polenta.  Having said this, it is a food I do not eat large amounts of as corn is hard to digest for anyone.  This dish would be lovely with fresh organic corn – something hard to find in my area, so have used organic canned corn in place of.  Homemade fresh pesto is a lovely addition, but a good organic store bought one will do in a pinch.  Also, for a vegetarian dish use vegetable stock.

1 pint organic grape tomatoes

1 cup chopped yellow organic zucchini – slice in rounds 1/8th inch thick then cut into fours

1/2 cup of red onion roughly sliced

1/2 tsp. dried basil

2 Tblsp. Organic Extra Virgin Olive Oil

few good splashes of Balsamic Vinegar

salt and fresh cracked pepper

Heat the oven to 450 degrees.  Toss all of the ingredients into a bowl then transfer to a baking dish.

Roast 20 minutes and remove from the oven and set aside.

Swiss Chard:

2 cups organic swiss chard leaves cut finely into ribbons

5 minced garlic cloves

juice of 1/2 a lemon

1 Tblsp. EVOO

salt and pepper to taste

Heat up a saute pan on low/medium heat with the EVOO.  Add the minced garlic to the pan, saute until fragrant – a minute or 2.  Add in the chard and saute for 3 minutes.  Season with salt and pepper to taste, add the fresh lemon juice and continue to saute for 2-3 more minutes.  Remove to heat, and gently combine with the tomato/zucchini mixture.  Place in the oven on the lowest temperature to keep just warm.

Polenta:

1 cup Polenta

4 cups chicken stock

salt – enough added to the stock to taste salty – polenta needs salt

2/3 cup Parmesan cheese

1 tblsp. butter

341 ml or 12 oz. organic canned corn – drain well

Add the chicken stock to a pot and season well with salt.  Bring to a boil and slowly add the polenta whisking well.  Turn down to low on a light simmer.  Frequently stir so it does not stick to the bottom of the pan.  This will want to cook for a good 30 minutes, if needed add splashes of water to keep from drying out.  At the 30 min. mark add the drained canned corn stirring well to incorporate, then the Parmesan cheese and butter, again stir well.

Remove from the heat, and plate, then add a big spoon full of the roasted tomato/zucchini/chard on top of the polenta and garnish with pesto.  Serve hot and enjoy!

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MEATLOAF WITH GRAVY!

Who knew meatloaf gravy could taste soooo good?  I have been craving meatloaf for days now.  We have had the craziest weather – at one point we were sitting at 29 degrees Celsius, out came all of our fans.  Then it dropped back down to 11 – 13 degrees!  So time for meatloaf.  There are a number of meatloaf recipes on this blog, but I decided to use a basic, stand by recipe.  Having never made gravy with meatloaf before, we were happily surprised at how delicious it was.

I had not intended this to be a recipe, so have created this one from memory in terms of ingredients… I may fine tune it down the road.  Either way, I am sure it will still be delicious.

Meatloaf:

1  1/2 lbs. extra lean ground beef

1/2 an onion diced fine

a good large handful of Parmesan Cheese

1 Tblsp. gluten free Worcestershire sauce

salt and generous amount of fresh cracked pepper

1 egg

Sauce:

1/2 cup mayonnaise

2/3 cup ketchup

3 Tblsp. mustard

Mix sauce well…to make more reddish in color add more ketchcup

In a bowl add the ground beef, onion, Parmesan Cheese, salt pepper and egg.  Add a good 1/4 cup of the sauce.  Mix well with hands if dry add more sauce and shape into a loaf – you want it on the moist side, place inside a 9×10 glass baking dish.  Pour remainder of sauce over top of the meatloaf to cover.  Bake in a preheated oven 350 degrees for 1 hour – then check with a thermometer.  Mine was at 155 degrees when I removed it from the oven and plated the meatloaf on a tented platter with tin foil.  It will reach 165 by the time it is ready to be served.

MEATLOAF GRAVY:

1 1/2 cups chicken stock – beef would work too

splash of balsamic vinegar

1/2 tsp. dried thyme

1/4 tsp. dried sage

1 tsp. garlic powder

1 bay leaf

salt and pepper to taste

4 largish cremini mushrooms – chopped

1 large shallot, cut in half and sliced

2 Tblsp. butter

splash of fresh cream – we use lactose free

renderings from meatloaf

1 tblsp. cornstarch, bit of water to make a slurry

Heat up a medium sized frying pan on medium heat with the butter.  Add the shallots, sauteing 2 min.  Then add in the mushrooms and continue to saute until the mushrooms are lightly golden.  Pour in the chicken stock, meatloaf renderings and add the seasonings and bay leaf bringing to a light simmer.  Simmer a good 10 min. low heat.

Mix up a cornstarch slurry with a little water and add to the simmering stock/mushrooms whisking well to thicken.  Turn to low, check for seasonings, remove the bay leaf, and add the splash of cream, stirring well, then serve over meatloaf and potatoes adding a side dish of vegetables and serve.  Enjoy!

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CHICKEN IN A CREAMY MUSHROOM DIJON SAGE SAUCE

Here is another chicken recipe from yesteryear.  I have not thought about this recipe in what feels like 100 years!  When you have to give up any dairy that contains lactose it is surprising how many recipes go by the wayside.   Now we can actually buy Lactose Free Cream, and have been able to do so for some time now – a wonderful once in a while treat whether your dish is savory or sweet.  As a result, all of those yesteryear recipes are popping back into my memory!  If dairy is not an option for you, this would work well with full fat coconut milk.

4 skinless/boneless chicken breasts

season breasts with:  salt, pepper, a sprinkling of garlic powder and paprika then set aside

2 Tblsp. Organic Extra Virgin Olive Oil

1 1/2 cups chicken stock

2 Tblsp. Balsamic Vinegar (the original recipe calls for 1/2 cup of white dry wine)

1/2 a large onion, sliced in half, then into quarters

4 large crimini mushrooms, sliced in half, slice again

4 minced garlic cloves

1 tsp. dried rubbed sage

1/2 tsp. dried thyme

1 1/2 tsp. dijon mustard

1 bay leaf

1/2 cup lactose free whipping cream or full fat coconut milk

2 tsp. cornstarch

2/3 cup grated fresh Asiago cheese

2 Tblsp. butter

Heat up a non stick skillet on medium high heat with the EVOO.  Season the chicken breasts, and fry each chicken breast about 4 min. per side.  Remove to a dish and set aside.  Turn down the heat to medium low, and add in the butter.

Add in the mushrooms – sauteing a good 5 minutes until golden.  Then add in the onion, garlic, sage, thyme and continue to saute for another 5-7 minutes.  Pour in the chicken stock, balsamic vinegar, and add in the dijon mustard stirring well.  Return the chicken to the pan and cook lid on for 5 minutes.  Remove the lid and continue to cook for 7 more minutes until chicken is cooked through.  Remove the chicken to a plate and set aside.

Add the corn starch to the cream mixing to remove any lumps.  Pour into the sauce stirring well.  Remove the bay leaf, add the Asiago cheese, mixing well.  Return the chicken to the pan and simmer 5 more minutes.  Serve with any side dish – mashed potatoes, rice or vegetables.

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CHICKEN VEGETABLE RICE CASSEROLE

There is something about the combination of chicken, rice, mushrooms and broccoli in a casserole that is pure comfort food.  Back in the day, we used to make the old recipe that used canned cream of mushroom soup for chicken and rice casserole.   I have yet to find a good store bought dairy free, gluten [...]

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ITALIAN POLENTA WITH MARINARA ASPARAGUS AND GOAT CHEESE

Oh how I love Italian Food. What I love is, Italians keep their food simple, without any fuss or complex ingredients, always using fresh ingredients and as a result their food is always delicious.  Jamie Oliver once said he was born in the wrong country….I very much think the same thing!

This recipe was quick, easy, [...]

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CURRY BEEF SOUP

This was literally a “throw together” soup with anything you have on hand….and it was mighty tasty!  We had a few lovely days of warm spring weather here on the West Coast of British Columbia, Canada.  Then all of a sudden it disappeared right before our very eyes.  Yes, back to cold, drizzly, rainy weather [...]

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QUINOA BREAKFAST BOWL AND OTHER RECIPES

This was a hearty breakfast bowl using leftover cooked Quinoa.  There are a vast variety of recipes for Quinoa from savory to sweet, it is such a versatile healthy food.  Here are a few different recipes in this post to share with you.

This was not so much of a recipe as it is a method [...]

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SALMON POTATO CAKES

This is another salmon dish but had to share as it was such a super easy lunch/dinner to make, I can’t believe not having made it before now.  Plus, it was tasty and very economical.  At some point during the week we always end up with leftover potatoes in the fridge – such a great [...]

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SALMON IN A GINGER MARINADE WITH A HEART HEALTHY SIDE DISH

Where has the time gone? I have just realized Gluten Free Delightfully Delicious is soon to be 8 years old! I have not been posting as many new recipes as I used to as life has taken many a different turn in my neck of the woods.  Having said that, I will continue to post [...]

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GRANOLA - GLUTEN FREE/NUTRIENT DENSE

With this new granola recipe, I took a few tips from my previous gluten free granola recipe, with an emphasis on it being more nutrient dense, and grain free.  Keep in mind, Quinoa is not a grain but a seed.  Even rolled and dried to create a “quinoa flake” it still carries all the nutrients [...]