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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 new recipes from time to time – when time permits. It sure has been a fun filled journey full of learning and I appreciate everyone who has supported my endevours with this blog and the many internet friends I have made along the way.  So, a big shout out of thanks to all of you! Now for a new, quick, easy, and healthy recipe:

We all know of and have heard of the many heart healthy omega benefits from eating wild salmon.  But did you know that swiss chard has been said to lower blood pressure?  And mung beans are said to lower cholesterol?  Well, this meal was definitely a “heart healthy” meal with tons of flavor.  A great marinade for any cut of salmon plus, it would also be lovely with chicken or pork dishes too.

Marinade:

2 Tblsp. gluten free soy sauce

1 rounded tsp. grated ginger

1 Tblsp. Rice Wine Vinegar

1 1/2 Tblsp. Extra Virgin Olive Oil

lemon slices – for the top of the salmon

Mix up the marinade and refrigerate until needed.

Wild salmon filet – ours was a thin half of a salmon filet, but any cut would work fine

CHARD MUNG BEAN AND RICE SIDE DISH:

2 cups cooked mung beans

1/2 cup cooked basmati rice

1 onion roughly chopped

4 large garlic cloves, chopped

4 cups packed chopped swiss chard greens

1 1/2 tsp. curry powder

salt to taste

I cooked 1 cup of soaked mung beans in 3 cups water for 25 minutes.  (soak about 8 hours)  Once cooked, drain well and set aside.  (you can freeze the rest for another day)

While the beans are cooking, cook 1/2 cup of basmati rice in 1 cup of water about 15 min.  (always rinse the rice in cold water really well)  When done remove from the heat and set aside.

Heat up a large frying pan on low/medium heat with a few splashes of extra virgin olive oil.  Add in the onion and garlic sauteing about 5 minutes until translucent.  Season with salt and curry powder, then add in the chopped swiss chard.  Keep sauteing 5-6 minutes, it will cook down.

Meanwhile, preheat the oven to 425 degrees.  Line a baking sheet with tin foil and raise up all the edges. Rinse the salmon filet in cold water and pat dry with paper towel.  Place the salmon inside the tin foil and pour over the marinade.  Arrange a few lemon slices on top.  My salmon took 10 minutes to cook as the filet was quite thin.

Continue with the chard mung bean rice side dish:

Add in the mung beans and rice to the pan of swiss chard – check for seasonings.  Keep on low heat stirring from time to time until your salmon is ready to plate with the rice side dish.

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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 of whole Quinoa.

We have been eating this granola for a snack, but most times we serve it on top of a bowl of homemade organic yogurt.  I use this recipe here – great info and recipe on how to make organic lactose free yogurt at home.

You could certainly play around with the ingredients in this recipe – we used the ones listed below based on personal taste/preference.  Also, for a sweeter granola increase honey to 2/3 cup.  All the ingredients used in this recipe are organic.

1 cup raw cashews

1 cup raw walnuts

1/2 raw sunflower seeds

3/4 cups raw split peanuts

3/4 cup raw sliced almonds

1 cup Quinoa flakes

1/2 cup unsweetened shredded coconut

3/4 cup raw pumpkin seeds

5 Tblsp. ground flax seed

3 Tblsp. sesame seeds

1 1/2 tsp. cinnamon

1 rounded tsp. powdered ginger

1 cup raisins

1/2 cup cranberries

1/4 butter – melted

1/2 cup  honey, melted with the butter

Preheat the oven to 250 degrees.

First add the cashews and walnuts to a food processor – pulse a few times just to chop up.  Add to a large bowl.  Add the remaining ingredients except the butter and honey to the bowl, and mix well.  Melt the butter and honey on low heat in a small sauce pan.  Then pour over the granola mixing well.  Transfer to a large baking sheet spreading out evenly and bake for 1 hour tossing the granola 3-4 times for the duration of the cooking time.

Remove from oven and allow to cool, then transfer to a tightly sealed jar or bowl.

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CURRIED MUNG BEAN VEGETABLE RICE DISH

This recipe is similar to my Mung Bean Stew – with a few changes/additions.  It is said that mung beans are a legume that are heart healthy, they help to reduce cholesterol, are the least gas forming of all legumes, and they also assist in improving/balancing digestion.  It is my goal/hope for 2018 to eat this dish at least twice a week.  Eating vegetarian meals is an easy way for me to shed a few pounds – always a good thing, plus I love all lentils and curry so this should not get too boring. There is lots of flavor in this dish making it mighty tasty too.

If you soak the mung beans early in the morning or over nite (soak 8 hours) you are good to go.  In terms of preparation – it took about 40 minutes prep/saute time – then the rice was cooked separately, while the mung beans/vegetables took another 35-40 minutes to cook.  In my busy week, this should be something I can handle and with leftovers the next day that should reach my goal with a free day of cooking to make things easier.

2 Tblsp. Extra Virgin Olive Oil

1 Tblsp. cumin powder

1/2 Tblsp. mustard seeds

1/2 Tblsp. coriander seeds

2 tsp. Madras curry powder – mine was not spicy hot

1/2 tsp. garahm masala

2/3 cups mung beans – soak 8 hours, and drain

1 large tomato, diced

1 large onion, diced

4 large garlic cloves, minced

1-2 tblsp. minced ginger – to taste

1 1/2 cups chopped orange yam

1 cup chopped carrots

salt to taste

3 cups water or vegetable stock

1 large bay leaf

3/4 cup frozen peas

huge handful of chopped cilantro

cook 1 1/4 cups Basmati rice in 2 1/2 cups water

Heat up a dutch oven on low medium heat with the EVOO.  Add the mustard and coriander seeds, sauteing until the mustard seeds start to pop.  Add in the cumin, curry powder, garaham masala and saute until fragrant.  Then add in the onions, garlic, ginger, tomato continuing to saute for another 5 min.

Pour in the water, adding in the mung beans, carrots, bay leaf and yams stirring well.  Season to taste with salt.  Bring to a simmer lid on for about 35 min., then while the rice is cooking, remove lid and keep on a simmer.  When rice is almost done add in the peas, and chopped cilantro to heat through and serve over the cooked rice.  A dollop of organic yogurt is a lovely addition.  This is a dish that will taste even better the next day.

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CROCK POT WILD RICE CHICKEN SOUP

If you read my blog you will know that while I love the idea and convenience of a crock pot/slow cooker – in terms of success we have really had minimal results – just the odd recipe turns out great.  Usually, we find the dish is lacking in flavor, and any meat is over cooked. [...]

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CREAMY TARRAGON SHRIMP AND LEEKS WITH LEMON RICE

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Everyone brought something food wise to the table this day.  Our cousins brought Danish [...]

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There is so much negative hype/nastiness out there these days about Gluten Free this, Gluten Free that, Gluten Free being [...]

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LEFTOVER ROAST BEEF GINGER RICE STIRFRY

We had the most tender, flavorful sirloin tip roast beef the other day, with quite a bit leftover and this dish was a great way to use it up.  (plus a number of tasty sandwiches for lunch too)

If you do not have left over roast beef, using fresh beef strips would be delicious as would [...]