Saturday, June 30, 2012

Poached Salmon with Mustard Sauce

I was fortunate recently to have a friend bring me some Salmon from Alaska. Oh yeah! I could not wait to cook these babies!  There are so many ways I enjoy Salmon, but because it is Summer and I am watching my waistline, I decided to go for a poach. I do believe blackened pan fried is my absolute favorite way to enjoy it. Baked is healthy too, but a poach in a little bit of white wine and Salmon just falls apart like butter. Here is an easy recipe that every one in my house enjoyed. Naturally gluten free! 

Gluten Free Poached Salmon with Mustard Sauce
adapted from Bon App├ętit

2/3 cup dry white wine 

2 TBSP shallots chopped

4 6-ounce Salmon filets
1/2 cup heavy whipping cream 
4 teaspoons Dijon mustard 
2 green onions, sliced on the bias 

Bring wine and shallots to simmer in heavy large skillet.

Add fish, cover and simmer until fish is just cooked through, about 8 minutes.

Transfer fish to plates. Tent with foil to keep warm. 
Add cream to skillet and bring to boil.

 Boil until reduced to sauce consistency, stirring occasionally, about 5 minutes. Mix in mustard.  

Spoon sauce over fish. Sprinkle with green onion.
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Friday, June 29, 2012

Split Pea Soup

Soup is always in season for me. I am sure I have said that a time or two. I love to keep soup in my fridge at all times. Pouring a bowl of a healthy soup that is homemade and wholesome just pleases me. Split pea has always been my favorite. Unfortunately it doesn't picture well, but I promise, the soup is divine! 
Gluten Free Split Pea Soup
1/4 cup olive oil
1 cup diced sweet onion
1 TBSP chopped garlic
2 cups diced carrot
1 cup diced celery
8 cups Chicken broth
1 16 ounce bag of green split peas
2 bay leaves
Salt and Pepper to taste
Your favorite Fresh Herbs to garnish


Pour Olive Oil in a large stockpot. Add diced onion, carrot, celery and garlic and cook for 3 minutes stirring often.
Add Chicken broth and bag of green split peas and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 2 hours.
Stir well to break up peas and add salt and pepper to taste. Top with your favorite fresh herbs to garnish. 
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Thursday, June 28, 2012

Shepherd's Pie

Tonight was meat and potato night for the boys. I thought I would go back to an old standby I used to make.  I think the first time I ever had Shepherd's Pie, I was living in an apartment and my kids were babies 18 years ago. I had a bunch of girlfriend stay at home Mom's that lived in the same complex. Those were tough but good times. All of our babies were the same age. We would exchange affordable recipes because every penny counted. I was given this one to try. It is a simple hearty meal that pleases the troops. If you are Vegetarian, you can simply change out the pound of meat for 16 ounces of cooked black beans. Enjoy! 
Gluten Free Shepherd's Pie
adapted by Chew Town
1 tbs olive oil
1 onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
1 pound ground beef
2 cups beef stock
1 tbsp dried oregano
3 sprigs of thyme
1 tbsp Parsley
1 tbsp Worcestershire sauce
1 tbsp gluten free soy sauce -or- braggs amino acids
2 tbsp tomato paste
Salt & freshly ground black pepper
6 large Russet potatoes, peeled, chopped
4 TBSP Butter
1/2 cup milk


Preheat oven to 350 degrees. In a large saucepan heat olive oil and add onion, carrot and celery and cook until the onion becomes transparant. 
Add the ground beef and cooked until browned.
Add stock, oregano, parsley, thyme leaves, Worcestershire sauce, soy sauce, tomato paste, salt and pepper and mix well. Transfer mixture to a pie dish, cover with foil and bake in oven for 1 hour.
While the mixture is in the oven cook potato in a saucepan of salted boiling water until tender. Drain well and return to the pot mashing until smooth. Add butter and milk and stir well till completely incorporated. Taste and season with salt and pepper.

Remove the dish from oven and increase temperature to 400 degrees. Discard foil and top the mixture with mashed potatoes.  
Return the pie to the oven uncovered and bake for an additional 20 minutes or until mashed potato is golden. 
Serve immediately.

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Wednesday, June 27, 2012

Basil Pesto and Mozzarella stuffed Tomatoes

Today I am bringing to you a very simple and fast appetizer. I was afraid they may not disappear so fast because they are so healthy. I turned around and they were gone before I got to try them, so I had to make another batch. Hopefully your kids are not afraid of anything green, because these taste so full of flavor and don't taste like a yucky green vegetable (even though I love green vegetables, my son doesn't). I like to get a big container of fresh basil pesto from the store. I made mine before but had a reaction to the pine nuts I used, and I have not had a reaction to the pesto sold at my local health food store. 

Basil Pesto and Mozzarella stuffed Tomatoes
adapted from Whipper Berry
1/4 cup grated mozzarella
1/4 cup basil pesto
20 Cherry Tomatoes
Salt to taste

Core the tomatoes with a small paring knife. Rinse out the seeds and sprinkle salt into the tomatoes. Turn upside down onto a paper towel, and refrigerate until filling is ready. This gives them time to drain and the salt helps eliminate excess moisture. Mix the pesto with the mozzarella, and use a teaspoon to fill the tomatoes. Serve immediately or refrigerate until time to serve. 
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