Corn-teen Salad June 22, 2020

Back by popular demand *drumroll* #cornteensalad

Dressing: Start with dry ingredients, 1-3 tsp each:

cayenne, garlic powder, onion powder, parsley, thyme, 1 tbsp salt and 1 tsp black pepper

My messy spice labels.

Seasonings in a bowl.

Stir in 2 tbsp each olive (or other) oil, apple cider vinegar, and white wine vinegar. Continue by stirring in citrus juice. I used the juice of 2 lemons.

Now I usually add in several chopped green onions, both white & green parts, trimmed as well as 1 small diced onion.

Aromatics swimming in acid, flavor and fat.

Finish it up with:

1 Tbsp minced/pressed fresh garlic

2 minced jalapeñoes

2 chopped bell peppers

1 cup or so of chopped celery

And about 1/2 cup fresh chopped cilantro. Stir and let sit.

Take out 2 bags (12-16 oz. each) frozen corn. Cook one bag at a time in the microwave. Dump bag into medium bowl, add 2-3 Tbsp water, stir and zap for 4 minutes. Remove from bowl to a fine colander or sieve. Press to drain most of the liquid. Repeat on 2nd bag of corn.

Stir into salad and let sit in the fridge for an hour or so for flavors to meld.
Add salt and pepper to taste.

Chill and serve cold for up to 5 days.

P.S. As a meal replacement, in the past I’ve added canned, drained & rinsed black beans to this to delicious results, as well as a variety of other proteins.

#veggiesalad #vegetarian #vegan #glutenfree #glutenfreerecipe #dairyfree #vegsalad #summersalad #summerrecipe #cornsalad

Chopped Veg Salad with Peach Dijon Vinaigrette June 21, 2020

This cold salad is tasty and health conscious. I used this recipe as a base: Sweet Corn, Tomato and Zucchini Grain Salad with Peach-Dijon Vinaigrette – PureWow

Photo by me

In a large, non-metallic bowl, add:

1/2 – 1 tsp each garlic powder, onion powder, dried dill & dried basil
2-3 tbsp water
Stir well (I use a silicone spatula) until it resembles a paste and let sit for 3-5 minutes

Stir in 4 or more tablespoons white wine vinegar, or

Distilled white vinegar mixed with apple cider vinegar
2 tablespoons extra-virgin olive oil
Juice of 1 fresh peach (I quartered it, removed the stone, smashed it with clean hands over the bowl. It felt quite satisfying.)
1-2 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
Stir until incorporated

1 quart cherry tomatoes, halved, stir

1 bag (12-16 oz) frozen sweet corn (I prep by putting corn and 2-3 tbsp water in microwave safe bowl uncovered for 3-4 minutes. Let rest for at least 4 minutes. Allow to cool then gently strain through a mesh sieve or colander with smaller holes.)
Stir

3-4 medium sized zucchini and/or yellow squash, diced
1 bunch green onion, white and crisp green parts cleaned and sliced
Several leaves chopped fresh basil
2-3 tbsp fresh dill, chopped

Mix, refrigerate for a couple hours, stir and check seasonings then enjoy, or pack away for meals on the go over 4 days. You can also cheese (parmesan, feta, blue) to this when you are ready to eat. Add early and it breaks down in the dressing.

#vegetarian #vegan #sidedish #veggie #veg #meatless #coldfood #saladwithoutlettuce #healthy #realfood

Gluten free, dairy free Minestrone with bacon, (beans and pasta optional!) October 5, 2014

One pot meal: stock pot
Makes 24 servings

3 oz bacon
1 large onion, chopped
1 bulb chopped fennel
1.5 cup chopped celery
1 c chopped sweet pepper, I like red for contrast
8 c cabbage, chopped, about 1/4 of a large head
2-3 T dry herbs of choice
2 T chopped garlic or 1 T garlic power with 1 T onion powder
2 can diced tomato w liquid
8-10 c chicken or veggie stock and water mixed (use 6 cups, then 4 cups)
1/3 c Oregano, fresh minced, stems removed
2 bay leaves

1 can great northern beans (or your choice), drained and well rinsed
And/or
1 c small gluten free pasta.

Cook bacon slowly, over medium low heat, be sure it’s done but not burnt. Remove cooked bacon, set aside to cool.

Add next 5 ingredients to bacon grease in pot, lower heat and cook to soften veggies, perhaps 2-3 minutes. Add dry seasonings. Simmer for 8-10 min approx stirring occasionally, then stir in remaining ingredients, down to and including bay leaves. Bring to a rolling boil. I consider this a soup base of sorts.

At this point, either stir in the beans, and lower heat to simmer for 7-10 min OR stir in pasta, bring back to a boil, then reduce heat and cook for 7 minutes. I chose to separate about 1/3 of the soup, which was very dense with veggies, into another pot, and added the remainder of the stock with water to each pot as well. I then added about 1.5 c stock with water into the smaller portion, the rest into the larger portion. I used corn elbow macaroni in the smaller portion, and the beans in the larger portion. I finished cooking both pots to suit the additions I’d made.

Check seasoning and remove from heat. Allow to rest, covered, for 5-10 min before serving.

Great with a sprinkling of parmesan cheese on top. And you can freeze some too!

Gluten free, Dairy free Almond Butter Chocolate Chip Muffins September 24, 2014

(based on http://www.beginwithinnutrition.com/2013/11/13/flourless-peanut-butter-chocolate-chip-muffins)
Makes 2 dozen small muffins.

3 ripe bananas
2 T almond milk
2 eggs or 2 flax eggs (2 T ground flax and 4 T water, whisked)
1 cup smooth nut butter (I chose almond)
1/4 cup honey or equivalent sweetener of choice
2 tablespoons vanilla extract
1 teaspoon baking soda
3/4 c quick cooking stone ground oats
1/2 c gluten free flour blend
1/8 tsp sea salt
1/2 c allergen free chocolate chips (enjoy life brand is my fave)

Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray (I prefer coconut oil spray) or use silicone tins.

In a blender/food processor add eggs/flax egg ingredients and blend on medium speed for several minutes until thickened. Add bananas, nut butter, honey, vanilla, baking soda and sea salt. Blend then add oats and flour, blend until a smooth batter is formed, around 1-2 minutes depending on the type of blender you use. Fold in chips (or sprinkle on after scooping into tins).

Using a 1/4 c measure, scoop batter into muffin tins, filling to 2/3 full.

Bake 12-15 minutes or until tops are set and toothpick inserted comes out clean.

Let cool for 10 minutes and enjoy!

Colorful Corn Salad September 7, 2014

1 Large bag frozen corn (2 pounds)
1 orange or red bell pepper, finely diced
1 poblano or Anaheim chile pepper, finely diced
1 bunch cilantro, leaves only, finely chopped
1 Shallot, finely diced
1 bunch green onion, green and white parts, finely diced
Juice of 2 limes and 2 lemons

Cook corn in a large pot of water, until almost done. Drain and rinse in cool water. Drain thoroughly.
Toss in all other ingredients and chill for at least 2 hours.
That’s it! Serve chilled.

Great over a green salad, as a dip for tortilla chips, or a side dish.

If you like, you can modify this with more citrus, hotter peppers, etc.

Recipe Makeover: Amazing Potato Salad September 6, 2014

Based on the recipe by Ina Garten

Made this for a picky group and it was well loved! The original is probably delicious but includes a lot more fat than I wanted, so I trimmed it. However, the process that the Contessa uses for the potatoes is spot on for the perfect texture!

3 pounds small red potatoes
salt
1/2 cup mayonnaise made with olive oil
1/8 – 1/4 cup white balsamic vinegar
1/4 cup almond or other non-dairy milk
2 tablespoons Dijon mustard
2 tablespoons whole-grain or stone ground mustard
1/2 cup chopped fresh dill
1 T garlic powder
1 teaspoon ground black pepper
2-3 teaspoons salt
2 teaspoon sugar or equivalent of sweetener of choice
2 T water
1/2 cup chopped celery
1/4 cup chopped white onion
1/8 cup minced shallot

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, whisk or use a food processor to blend the mayonnaise, milk, mustards, vinegar, sugar, water dill, garlic powder, salt and pepper. Toss with chopped celery, onion and shallot. Set aside.

When the potatoes are cool enough to handle, cut them into approximately 1 inch cubes. Place the cut potatoes in a large bowl. While the potatoes are still warm, fold in dressing. cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Gluten free Recipe Makeover: apple onion stuffin muffins August 28, 2014

Originally by Rachael Ray from recipe on Food Network

1/4 c soy free Earth Balance
1 bay leaf
4 large (6 small) ribs celery and greens, from the heart, chopped
1 medium to large yellow onion, chopped
1 cup carrots, chopped
2 apples, cored, peeled & chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
5 cups cubed gluten free breadcrumbs (Make them by cutting 8-10 slices of gluten free bread into cubes. Place cubes in a single layer on cookie sheet, spray w vegetable spray of choice, and add dry Italian seasoning. Heat oven to 250 deg F, toast cubes until crispy.)
2 to 2.5 cups veggie or chicken stock
1 egg scrambled with 2 T water, or 1 flax egg (1 T ground flax whisked with 5 T water)

Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add Earth Balance, bay leaf, carrots, celery, onions then apples. Add salt, pepper and poultry seasoning. Cook 5 to 6 minutes, add 2 c stock, reserve the rest in case needed. Heat to a simmer, turn off heat, add parsley and stuffing cubes. Fold til blended.

Spray 24 muffin cups or silicone muffin pans with vegetable oil spray. Use a 1/4 cup measure to fill muffin tins just to the rim. Remove the bay leaf as you scoop the stuffing when you come upon it. Press back of cup into filled tins to compress. Bake until set and crisp on top, about 20 minutes. Remove muffins from tins after 5 minutes.

http://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe.html

Slim-ly Updated Farmer’s Casserole January 26, 2014

1 lb potatoes, parboiled, then cooled and diced, tossed in 2 tsp bacon grease while potatoes are warm, toss with 1 tsp dried parsley
Spray to coat an 8” x 12” glass casserole dish with non-stick spray.
Place potatoes in a single layer along bottom of casserole. Top with
2 tbsp. crumbled gorgonzola cheese or feta and
1/2 c shredded Colby jack, cheddar, whatever you like.
Next, layer with 5 oz turkey breast, diced
1 shallot, minced
1/2 med onion, chopped
1 tbsp. dried parsley.
Then beat vigorously
6 eggs, or part eggs/egg whites with
1 c almond or coconut milk, plain and add
2 tsp salt & 1 tsp pepper,
1/2 tsp each garlic & onion powders,
1/2 tsp dried chives
Pour egg mix over other items in dish, using the back of a spoon to make sure all is covered and packed into egg mix.
Bake at 350 deg F for 45 min, remove and top with 1/3 c shredded cheese, if desired. Return to oven and bake an additional 10-15 minutes.
Makes 12 servings.

GF, DF Hushpuppies

I truly created this recipe by accident, I had seasoned some starch (mix of potato & tapioca) to try and dredge some chicken tenderloins to fry in a combo of coconut oil flavored with bacon grease. The mix didn’t stick, but did fry up to be quite tasty. So I made a made this up:
1 c GF starch
1/2 GF flour blend (which probably also has starch in it, this is fine)
1/3 cup cold soy cream cheese
1 egg
1 tbsp dry Seasoning
1 tsp salt
1/4-1/3 c almond or coconut milk

In a food processor, add the starch, flour and soy cream cheese. Pulse till combined, add egg and do the same. Add seasons and milk and pulse some more. You will get a sticky dough.
Spoon out in small balls, about the size of a quarter, and place in hot oil. Fry and turn, until all sides are on the darker side of golden brown.
Serve warm, perhaps with a favorite dip.

Best ‘Creamy’ Oatmeal Ever

2 c vanilla unsweetened dairy free milk
2 c water
1 tsp vanilla
1 tbsp agave or other choice sweetener
1 c steel cut oats
Pinch salt

Bring liquids to boil, adding vanilla and agave, and salt. Once boiling, add oats & reduce heat to simmer for 25 min, stirring occasionally.
During the last 5-10 min of cooking. Stir in 1/4 c dried diced fruit & 1/4 c toasted nuts or seeds (I like sliced almonds and flax seeds.)
Cook until desired consistency
Let sit for 3 min before serving
Top w add’l toasted nuts if desired, or canned or fresh fruit.
Serve topped with coconut ill ice cream for dessert!
Easy to portion and refrigerate, eating within 3 days.