Monday, September 1, 2014

Asparagus and Feta Frittata (Gluten-Free)

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My mom made this frittata one evening when Bradley and I were over, and I rushed to recreate it when I got home. Frittatas are a money saver and a thoughtless weeknight meal. As long as you have eggs and some veggies or meats on hand, you can easily make one with whatever assortment of fillers you have available. 
Not only is this super quick and easy to make, but it's low carb AND gluten-free. In each bite, you get a crunch of crispy asparagus and a taste of the soft, melted feta cheese. The eggs simply bind the whole thing together, so even if you're not a huge egg fan, don't fret. They don't stand out much. This is a great dish for brunch, breakfast or even a quick snack. Enjoy! 

Printable Recipe

Ingredients
  • 1/2 tbsp. olive oil
  • 12 fresh asparagus spears, ends removed and cut into 1-inch pieces
  • 1/3 cup shallots, chopped
  • 1 garlic clove, minced
  • 8 large eggs
  • 1/3 cup reduced-fat milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup crumbled feta cheese

In a 10-inch cast iron skillet, add oil. Add asparagus, shallots and garlic and cook for 3-5 minutes until asparagus starts to become tender.

Meanwhile, whisk the eggs, milk, salt and pepper together in a medium bowl. Set aside.

Once asparagus is tender, sprinkle feta over top. Pour egg mixture over top. Cover and cook over medium heat for 3-5 minutes or until eggs are nearly set.

Put under broiler for 3-5 additional minutes or until eggs are completely set.


Source: Adapted from Taste of Home

Friday, August 29, 2014

Tortellini with a Mushroom and White Wine Sauce

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Chris and I usually head to Melting Pot when restaurant week hits our neighborhood, and since we were unable to go this year I decided to bring Melting Pot to us. "So where's the picture of your Melting Pot fondue dinner?" you ask? Well, my fondue was, in all honestly, a fail. Like, a big glob of cheese fail. So I turned to my go-to backup: pasta.
There's lots of cheese packed into this dish, both in the tortellini and in the sauce. I made a basic sauce consisting of white wine and vegetable stock, and then spruced up the flavors with some butter, garlic and onions. Even though we weren't able to recreate Melting Pot at home, I think our alternative plan was a big winner. Enjoy!

Printable Recipe

Ingredients
  • 1 (8 oz.) package cheese tortellini
  • 1 tbsp. butter
  • 1 tbsp. garlic, minced
  • 1/2 onion, diced
  • 1 (8 oz.) package mushrooms, sliced
  • 1 tbsp. flour
  • 1/2 cup dry white wine
  • 1/2 cup vegetable or chicken stock
  • Salt and pepper, to taste
  • 1/4 cup Parmesan cheese, grated
Cook tortellini according to package directions. Drain and set aside.

Melt butter in a large skillet. Add garlic and cook until fragrant, about 30 seconds.

Add the onions and mushrooms to the skillet and cook for 3-4 minutes, until tender and all the liquid is evaporated. Add flour and stir for 1 minute.

Add wine and chicken stock to the skillet. Season with salt and pepper. Stir and allow to cook for 3-4 minutes until sauce thickens. 

Add Parmesan cheese and stir to combine. Add cooked tortellini to the skillet and toss to coat. 

Source: SK Original

Wednesday, August 27, 2014

Kung Pao Zoodles (Zucchini Noodles)

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Chris and I have a diet that is packed with protein, and that's usually in the form of some sort of meat or fish. Even though most nights these two usually find their way onto our plates, I think it's healthy to cut back on the meats and have some vegetarian meals once in a while. Pasta is a front-runner on those nights, but it's also very starchy so I try not to go that route too often. Although zoodles (zucchini noodles) aren't a permanent replacement for our favorite starch, they are a great substitute that make you feeling satisfied, but not overly stuffed.
Zoodles can be used in place of pasta in almost any dish, which makes them very versatile. This particular recipe has some heat, some acid, some sweetness and some savory elements to cover all our bases. We both really enjoyed this meal and I was also a big fan of how quick the zoodles cooked. Two minutes and they were ready to go! Enjoy!

Printable Recipe

Ingredients
2 servings
  • 3 medium zucchini, ends trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red or green bell pepper, cut into 1/2-inch pieces
  • 1 tsp. sesame oil
  • 2 tsp. garlic, minced
  • 1 tsp. fresh ground ginger
  • 2 tbsp. dry roasted peanuts
  • 2 tbsp. scallions, thinly sliced along diagonal

For the sauce:
  • 1 1/2 tbsp. low-sodium soy sauce
  • 1 tbsp. balsamic vinegar
  • 1 tsp. hoisin sauce
  • 2 1/2 tbsp. water
  • 1/2 tbsp. hot chili paste
  • 2 tsp. sugar
  • 2 tsp. cornstarch
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat. (If you don't have a spiralizer or a mandolin, use a vegetable peel to peel the zucchini and then cut each peel into thin strips lenghwise.)

In a small bowl, whisk together soy sauce, vinegar, hoisin, water, chili paste, sugar and cornstarch; set aside.

Heat a large pan to medium heat. Add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. 


Add the bell pepper and cook for 2 minutes. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. 

Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

Source: Adapted from Skinnytaste

Monday, August 25, 2014

Gluten-Free Dream Bars

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I used to find it extremely difficult to find a good gluten-free dessert that didn't taste like cardboard. Now there are so many mixes and pre-packaged goodies that are actually edible, so it's impossible not to find a few sweet things to snack on while on a gluten-free diet.
My mom recently went gluten-free and it has been helping her out a lot, but I'm my mother's daughter and we both suffer from the same problem...an enormous sweet tooth. So it was super important that even though she's following certain diet restrictions, that she could still indulge in something sweet now and then. She made these bars one day when I had her and my brother over for lunch, and if we didn't know they were gluten-free we never would have known. They had chocolate and coconut and pecans. And were drizzled with sweetened condensed milk! My favorite. This is a sweet treat absolutely anyone will enjoy!

Printable Recipe

Ingredients
Makes 24 bars
  • 3/4 cup soft butter
  • 1 tsp. vanilla
  • 1 bag King Arthur Gluten-Free Cookie Mix
  • 1 large egg
  • 1/2 cup sweetened condensed milk
  • 1/2 cup (3 oz.) semisweet chocolate chips
  • 1/2 cup pecan pieces
  • 1 cup sweetened coconut, shredded
Preheat your oven to 375 degrees F. Lightly grease a 9" x 13" pan.

Combine the butter, extract, and cookie mix; the dough will be crumbly. Remove 1 1/2 cups of crumbs and reserve for streusel topping.

Add the egg to the remaining mix and blend until smooth. Spread dough in an even layer on the bottom of your prepared pan.

Drizzle dough with sweetened condensed milk. Sprinkle evenly with chocolate chips and pecans. Lightly mix the coconut with the reserved crumbs and sprinkle evenly over the chips and pecans.

Bake the bars for 26 to 28 minutes, till they're golden brown. Remove from the oven, cool for 30 minutes, then cut into squares while still warm. Cool completely before serving.

Source: King Arthur Flour

Friday, August 22, 2014

Chicken Fajita Burgers

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When my entire family went to the beach a few weeks ago, we decided that each individual family would pick a night to cook dinner so we didn't have to try to find reservations to accommodate all 13 of us every night. On my little family's night, I chose to make beef and chicken fajitas, guacamole and Mexican rice. The perfect set-up for a crowd. And it turned out perfectly.
When we got home I was still in a fajita mood since they turned out so great, but instead of making Chris endure the same meal two weeks in a row, I wanted to use the same ingredients in a new dish. I used the same seasonings, but mixed them in with ground chicken to make a burger patty. I topped the burger with my amazing guacamole and sautéed vegetables, and it was a huge hit. Perfect for these summer months, too. Enjoy!

Printable Recipe


Ingredients
Makes 4 burgers


For the burgers:

  • 1 lb. ground chicken
  • 1 egg
  • 1 cup Panko bread crumbs
  • 1/2 tsp. garlic powder
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • Dash of paprika
  • Dash of crushed red pepper flakes
  • 1 tbsp. lime juice
For the topping:
  • 1 tbsp. butter
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 yellow onion, sliced thin
  • Guacamole
  • 4 slices cheddar cheese
  • 4 sandwich buns
In a large bowl, combine the ground chicken, egg, bread crumbs, garlic powder, seasoned salt, cumin, chili powder, paprika, red pepper flakes and lime juice. Use your hands to combine. Pat into 4 equal sized patties.

Place the chicken patties on a hot grill over medium heat and cook for 5 minutes. Flip and continue cooking for 5 minutes. Top with the cheese, turn off the grill, and close the lid to let the cheese melt. Remove to a plate.

While the burgers are cooking, heat a large skillet over medium heat. Add butter and allow to melt. Add the sliced peppers and onion to the skillet. Cook, stirring occasionally, until peppers and onions are tender, about 8 minutes.
Meanwhile, place the buns in a toaster and toast until light brown.

Top the buns with guacamole, burgers, and vegetables to serve.

Source: SK Original