Simple Roasted Potatoes and Onions

I wanted something to have with my salmon and I did not want to work for it.  This is one of those “just do it and it is done” recipes and it is oh, so good.

Roasted Potatoes and Onions

2 medium sized potatoes

1 medium onion

paprika to lightly cover

1 teaspoon garlic powder

pinch of black pepper

1/2 teaspoon salt or to taste

I meant to add some chopped parsley but forgot to.

Preheat oven to 400 degrees.

While oven is heating, cut potatoes into eighths.

Cut onions into quarters.

Spray baking dish with cooking oil.

In dish, place potatoes and onions.

Sprinkle spices over them, making sure the paprika gets on each piece.

Spray cooking oil over the potatoes and onions.

Place in oven for 20 – 30 minutes.

Eat and enjoy.

You can cut the potatoes any size you  want so if you want to cut out the labor, use larger pieces that you can then cut, at the table.

Fastest Chicken in Town

I had a few extra chicken cutlets from another recipe, I had made.  You may have noticed that when I make chicken, I usually use cutlets, rather than chicken parts.  We love the “all chicken, no bones”, way to go.

Since, I had made another chicken recipe and completed some delicious rugelach which will be found at Have the Cake, as soon as I post it.  You will find our successes and failures there.  I love this group.  Once a month, we all bake the same item but we provide our own recipes and flavors.  At times, we have beautiful results but there are others when we fall flat on our faces, or at least our cakes do.  This month, we are making rugelach, one of my favorites.  As the month approached the end, I realized, I had better make these little treats and I had fun, doing this.  Mine are delicious but not as pretty as I would have liked.  OK, they are not pretty.

Oops, this is a chicken recipe.  If you would like to see the rugelach, tune in tomorrow at Have the Cake.

I have not had a bottle of salad dressing, in my house, for months.  I used to love Pfeiffer’s Low Fat Italian Dressing, not as a salad dressing but as a seasoning in many recipes.  It seemed to blend well and not dominate the dish.  I have come across a few recipes recently, which called for bottled Italian dressing.  Instead of making this over and over again, I decided to splurge.

Fastest Chicken in Town            

Ingredients

2-3 chicken cutlets

1/3 cup Brownulated sugar

1/4 cup bottled Italian dressing

cooking oil – spray

Method:

Preheat oven to 350 degrees.

Combine brown sugar and Italian dressing in a small bowl or cup.

Spray a 9 inch square pan with cooking oil.  I lined it with aluminum foil.

Place chicken in pan.

Cover with brown sugar mixture.

Bake for 15 minutes.

Remove from pan and turn cutlets over.

Scoop up some of the dressing in the pan and spoon it on to the new top of the cutlets.

Return to oven and bake for another ten minutes.

This is great with potatoes, noodles or rice.  Enjoy.            Check out Foodie Friday, a truly beautiful site.(Designs by Gollum)

 Be slightly indulgent with Amy.

Emerald Stir-Fry plus Beef – CEiMB – “Go Ahead Honey, It’s Gluten Free”

These are two groups, dear to my heart.  Actually and strangely enough, “Go Ahead Honey, It’s Gluten Free” was the first group I ever sent a post into and after that first time, I had no idea where to find it again.  It is a moving carnival which is hosted by a different gluten free blogger, each month.  I was a brand new blogger, maybe a week of experience and I had no idea how, carnivals or memes  worked.  Several months went by until I reconnected to “Go Ahead Honey, It’s Gluten Free”.  This month the group is being hosted by Mouthgasmic and you will find all the recipes submitted on her site.  The theme is Stews Around the World  and I  believe Soups, also. 

At the same time, in “Craving Ellie in My Belly“, we are making this perfect recipe with beef and four different green vegetables.  Emerald goodness……  In my humble opinion, this is the perfect recipe to submit, although I have no idea how to place it, in any part of the world, other than my home.  Comes from exotic New York….

Emerald Stir-Fry with Beef – Ellie Krieger   adapted and cut down to about half servings

Ingredients

• 1/4 cup  semisweet white wine
• 1/4 cup orange juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup water
• 2 tablespoons canola oil
• 8 ounces beef (I used stew) (did not cut beef)
• 1 frozen crushed garlic cube
• 1 cup fresh snow peas (6 ounces)
• 1 cup broccoli florets
• 1 cup asparagus
• 1 cup  frozen shelled edamame
• 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
• 1 teaspoon sesame oil

disclaimer: I made this in a crockpot rather than as a stir fry.

Method:

Combine White wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.

In crockpot, saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned approximately thirty minutes.

Transfer the beef to a plate.

Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 minutes.

Continue cooking in crockpot for three hours.

Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 30 minutes.

Add the wine-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve. 

 

 

 In the crockpot….

Roasted Corn Chowder

Have you been to Fig Tree Appetizers’ blog?  If I had the right to boss you around, I would send you over there, right now. 

I was wandering around blogs, yesterday, and came across a warm and cozy recipe for a corn chowder, a roasted corn chowder.  It seemed so right so with my flourless chocolate baking, I made this soup and have absolutely no regrets.

Roasted Corn Chowder  adapted and cut in about half

Ingredients:

• 1 Tablespoon of margarine
• 1 diced medium onion
• 1 carrot’s diced
• 1 pieces celery diced
• 1 bag of frozen corn (about 2 cups) drizzled with olive oil and roasted for about 20 minutes
• 2 – 3 cups of veggie broth
• 1 cup of Rice milk
• 1/2 teaspoon Thyme
• 1/2 red pepper diced
• 2 small potatoes, peeled
• salt and pepper to taste

 Method:

• In a large soup pot melt margarine.

             Add onion carrot and celery and thyme.

• Cook for about 15 minutes. Add roasted corn.
• Pour in broth and milk.
• Simmer for 20 minutes.
• Add diced potato and red pepper.
•  Continue cooking till potato is tender.
• Season with salt and pepper.

In my most ladylike manner, I gobbled down this soup.  There is no doubt that this is one of those inviting soups that keeps us warm and cozy, particularly through the winter months.  I could have eaten a second bowl but I behaved and did not.  This morning, though, that was my unconventional breakfast.  I just had to have it.

 

 

 

 

 

 

 

 

Flourless Cakes, Cookies, Minis, Brownies

Tonight, I collected, in one place, recipes that I have been saving, for a while.  All flourless.  It seems that the flavor and texture of the flourless goodies are richer in taste.  This bunch is chocolate.  I have posted here some almond and cashew nut cookies and there are many peanut butter cookies without flour.  Spell Check tells me, there is no such word, as flourless.  What do they know?

I am sharing these in Sweet and Savory.  I thought some of you might be interested since gluten is not a problem with these baked goods.  I posted the first tonight,  Chocolate Apricot Mini Cakes  I have only eaten them warm and I loved the contrast between the dried apricots and rich chocolate. 

I am going to do my best, to post one a day.  If you are interested, check out Sweet and Savory.  If you would prefer, I can post them, in both places.  Let me know, if that is more convenient for you.

Also, please check-out Chaya’s Meatless Mondays and we would love it if you have something to add to MckLinky.

 

Pecan Praline Cookies _ My Girl Paula

Perfectly Pecan Praline Cookies _ Paula Deen

 Ingredients: 

1/3 cup sugar
2 tablespoons water
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups gluten-free flour mixture
1/2 teaspoon baking soda

Method:

Preheat oven to 350 degrees F.

Praline:
In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.

Cookies:
In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.

Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.

While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

I submitted this to

                                                                                                                               

This is for My Girl Paula, a group who like her recipes and cook them, weekly.

Sundried Tomato Pasta Salad – Pioneer Woman

This is for Foodie Fans of the Pioneer Woman who are making salads and vegetables.    This has been submitted to Tuesdays at the Table. 

I love reading the Pioneer Woman as she talks about her own experiences or as she describes her experiences while cooking her wonderful recipes.  It is truly fun to visit here site.  I chose to make her sundried tomato pasta salad.  I happened to have a brand new bottle of sundried tomatoes that I opened and did not use, from the other day.  I wanted to use it up, now that it was taking up space in my fridge, and here was the recipe to do it with.

Although, I cut the recipe in  half, I am sharing the whole recipe here.

Sundried Tomato Pasta Salad  (adapted)

DRESSING INGREDIENTS

• 1 jar Sundried Tomatoes (7 Oz.)
• 4 cloves Garlic (Hubby is not a garlic person so I used a 1/2 teaspoon garlic powder, hoping it would not affect him – it didn’t)
• 3 Tablespoons Red Wine Vinegar
• 1 cup Extra Virgin Olive Oil
• Salt And Pepper, to taste
• _____
• SALAD:
• 16 ounces, weight Corkscrew Pasta
• 1 jar Kalamata Or Assorted Olives (did not have)
• 1 pint Ripe Cherry Tomatoes (cut In Halves)
• 10 leaves Basil (10-15 Leaves), Chopped Or Julienne (I had fresh parsley so I used that plus a teaspoon of dried basil)
• 1-½ cup Parmesan Cheese, Freshly Grated  (I was serving this with a meat meal so I had to leave out the Parmesan but I am sure, it would add a lot to this recipe.)

Method:

Dressing:

In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.  (I got to use my new immersion blender.  I am wondering, how I have lived without this, in the kitchen.  In one day, I used it at least three times.  I want to keep it out, on the counter so, it will always be handy.  I hate shlepping out my big food processor, as much as I love it, for being so handy.  If it is for a small amount, I handle it, myself,  rather than  wash all those pieces for a few ingredients.  Having the immersion blender there, it was simple and convenient and even cleanup was nothing.  I am guessing you will hear a lot about my immersion blender because I truly enjoy my new treasures.  Who hasn’t heard of my cookie scoop which I use for everything plus cookies.  The, there are my cast iron skillets which are wonders.  I appreciate what I get.)

Pasta:

Cook pasta according to package directions. Drain and rinse with cold water until no longer hot. (I used gluten free little dreams – Tinkyada)

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve on a big platter with an extra sprinkling of Parmesan cheese. (I think it would be much improved with the Parmesan and the additional garlic.  I found it a bit bland and added a few random spices and a little balsamic vinegar.  Next time, I must serve this with dairy meals so we can get the full taste.)

 

Nut Crusted Chicken

I bought a package of chicken cutlets with a specific recipe to make.  When I got home with the cutlets, I had some unexpected  business to take care of and, when I finally had time to cook, I was too tired for an elaborate recipe.  I have not made nut crusted cutlets in ages and they are adaptable to the seasonings, one wants.  A good decision……  I have submitted this to one of my favorite places,  Simply Sugar, Simply Gluten Free. Please drop by if you have a few minutes.  Amy is a delightful hostess and she has healthy and good recipes on her blog. 

Also go to another site, filled with information, What Can I Eat That’s Gluten Free at the Gluten Free Homemaker?  Linda is our gracious hostess.

Stop by Foodie Friday and find some great recipes.  You will also find the most beautiful blog.  Go and enjoy yourself. 

Nut Crusted Chicken

1 cup of walnuts (pecans, cashews, filberts), ground

1 egg mixed with 2 tablespoons of Rice Milk

1 cup potato starch

salt and pepper to taste

seasonings are your favorites – I used coriander (1 teaspoon)

Method:

Preheat oven to 375 degrees.

In a shallow bowl, put eggs and Rice Milk.

On a dinner plate, pour a mixture of potato starch, ground nuts and seasonings (plus salt and pepper to taste)

Run water over chicken and dip into egg mixture.  Make sure it is fully coated.

Place egg coated chicken into the nut mixture and again, make sure it is fully covered.

Spray a shallow pan, the length of a lasagna pan, with cooking oil.

Place cutlets in pan.

Place in oven at 375 degrees for 30 minutes.  The crust takes on a golden brown coloring.

Another option is using corn meal with the nuts.  A crunchier crust results.

The Swimming Salmon Soup

The ingredient for Friday Foodie Fix is scallops which is not a kosher food.  I decided to substitute another fish so I could still participate and support Dianne of the Whole Gang.

The Swimming Salmon                    

The idea for this soup came from elsewhere but as usual, I ended up miles away from the original.  We do have salmon in common.  I have submitted it to 11th Heaven’s Homemaking  Haven  and Our Krazy Kitchen and Presto Pasta Night.          I am hosting Presto Pasta Night at my other blog, Sweet and Savory.                                                                                                         

I started out, with the idea of make a salmon casserole with potatoes, mushrooms and spinach and I hope to do this, at another time.  I ended up with soup with salmon swimming upstream against the noodles.  Kevin of Closet Cooking has a wonderful Salmon Noodle Soup with Udon noodles and dashi and miso and all kinds of wonderful things.  I am not as clever as he is with mixing and matching.  I do suggest you take a look, at his soup, for something really special.  That soup is beautiful to behold.

Tonight was a night of experimenting so while I was making this soup, which I am sure is easy to do, I was also making for the first time a Greek Frittata Ring.  In the middle of this, I got an important phone call that took 45 minutes and my complete attention.  This, while the ingredients for both dishes, were spread all over my kitchen counters.

Then, I was in a real bind.  Hubby was coming home very late and was starving and I had not even mixed the ingredients for either recipe.  Before I forget what I did with this soup, I am going to share it with you.  It was filled with flavor.

Ingredients:

1 salmon fillet

8 ounces gluten free fettuccine (by the way, we are finding new brands of gluten free pasta – I have to get the names of the brands – all rice flour)

6 button mushrooms, sliced thin

3 tablespoons teriyaki sauce (gluten free)

1 tablespoon sesame oil

1/2 red onion, sliced thin

1/2 cup spinach, well drained

2 cups organic, low salt vegetable broth

1 cup Rice Milk

Method:

In a  4 quart saucepan, boil fettuccine.

In a skillet, cook salmon in Teriyaki sauce and sesame oil.

As it is cooking, I cut it into small pieces.  Leave on low until cooked through.  (5 – 8 minutes)

In another skillet, over medium heat, fry onions and mushrooms for five minutes, stirring.  Add the spinach and cook for an additional three minutes.

The skillet I used for the salmon has higher sides than an omelet pan so I poured the soup into it.  (I used a ten inch skillet.)

Add the Rice Milk.

Put vegetables into soup and cook for another three minutes.                            

Pour into bowls.

Add noodles.

Enjoy.

This is being submitted to Super Sundays.  For lots of interesting and tasty soups, go see Deb and see what she has for this week.  I would check past weeks too.  Some magnificent recipes have come her way.  Perhaps, you would like to add your soups. 

Easy Baked Rice – My Girl Paula

Easy Baked Rice – Paula Deen  – My Girl Paula

Basically, I followed Paula’s recipe except I substituted vegetable broth for consume and I cut the margarine to 2 Tablespoons and used 4 tablespoons oil.

Ingredients:                                                                                                                                                        I submitted this to Tasty Tuesdays.  They have a long list of delicious sounding dishes.

1 stick margarine

1 small onion

2 cups vegetable broth

1 cup rice with mushrooms

Method:

Cut onion into small pieces.

Chip margarine over onion, add rice, then consomme.

 Bake, covered, in a 350 degree oven for 1 hour.  This could be beefed up with garlic or your favorite seasonings.