The Reinvention of Me: What Comes Next

Tonight I had a long-time friend come over for dinner and I pulled out some recipes I hadn’t made in quite some time.  It proved to be healthy (well dinner at least) and very tasty!  You can never go wrong with olive oil, lemon juice, garlic and oregano  Below are the recipes for what I made.  Enjoy!

 

 

Chicken Souvlaki Kabobs and Saffron Rice – Serves 4

Ingredients:

• 1 lemon
• 1 1/4 tsp oregano
• 3 tsp olive oil
• 5 cloves garlic, minced
• 1 box saffron rice
• 1 lb. boneless, skinless chicken breasts, cut into chunks
• 1 1/2 cups cherry tomatoes
• 1 yellow onion cut into large chunks
• 2 red bell peppers cut into large chunks
• Bamboo skewers (already pre-soaked in water for 10 minutes)

Directions:

1. Heat the oven to 400 degrees
2. Make the saffron rice and set aside
3. In a large ziploc bag, combine the first five ingredients and mix together
4. Add the chicken and coat well – marinate in the fridge for at least 30 minutes
5. Take the soaked skewers and alternate cherry tomatoes, chicken, onion and pepper
6. Place on a broil pan and cook for approximately 20 minutes or until completely cooked
7. Place on top of saffron rice

Cumin Potatoes – serves 4

Ingredients:

• 2 large baking potatoes
• 3 tbsp olive oil
• 1 tsp cumin
• t tsp garlic, minced

Directions:

1. Preheat the oven to 500  degrees
2. Slice potatoes 1/2 inches thick
3. Arrange slices on baking sheet, coated with cooking spray
4. Combine 3 tbsp olive oil, 1 tsp ground cumin and 1 tsp minced garlic in a small bowl
5. Spoon over potato slices
6. Cook for 20 minutes

Flourless Chocolate Lava Cakes – serves 4

 

 

 

 

Ingredients:

• 1/2 stick unsalted butter
• 1/8 stick unsalted butter
• 2 1/2 oz. semi-sweet chocolate
• 3/4 cup sugar
• 1 tbsp corn starch
• 1 tbsp unsweetened cocoa powder
• 1 1/2 large eggs
• 2 egg yolks
• Confectioner’s sugar

Directions:

1. Preheat oven to 375 degrees
2. Butter and dust bowls (I use Pyrex finger bowls) with sugar
3. Microwave solid chocolate and butter – stir until smooth and set aside
4. Mix sugar, cornstarch, cocoa powder, and add in melted chocolate and stir well
5. Add eggs and yolk
6. Pour bowls till 1/2 full
7. Place cups on baking sheet and bake 17 minutes

When my best friend told me that she needed a vegetarian meal, I really didn’t think it could prove that difficult.  But, when you’re gluten-free, it definitely becomes more challenging.  Being up for the challenge, I did a little sleuthing and came up with quite the meal that I’m excited to make again.  Below are the recipes:

Zucchini Parmesean

 

 

 

 

(Serves 4-6)

Ingredients:

• 2 large zucchini
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves of garlic, minced
• 16 oz Classico tomato and basil sauce
• 1 cup shredded mozarella
• liberal use of basil, oregano, italian seasoning

Directions:

1. Preheat oven to 325 degrees

2. In a large pot, boil the zucchini until tender, drain.  Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.

3. Combine the zucchini, onion, garlic and spices in a 9×12 casserole dish, and mix well.  Pour the pasta sauce over the mixture and stir well.  Top with mozzarella cheese.

4. Bake in preheated over for about 20 minutes or until heated through and cheese is bubbly.

Italian Rice

 

 

 

 

(serves 4)

Ingredients:

• 2 cloves of garlic, minced
• 2 tsp olive oil
• 8 cups of fresh spinach
• 1 tbsp balsamic vinegar
• 2 cups cooked basmati rice
• 1/2 cup chopped red peppers

Directions:

1. In a large non-stick skillet, saute garlic in oil for 1 minute.  Stir in spinach.  Cover and cook for 3-4 minutes or until tender; drain.  Add the vinegar.  Stir in the cooked rice and red peppers until combined. Cook and stir until heated through.

Gluten-free Pumpkin Cupcakes with Cream Cheese Icing

 

 

 

 

(Serves 12)

Ingredients:

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 3/4 cup brown rice flour or Bisquick gluten-free flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (I use a little bit more)
• 1/4 tsp ginger
• 4 oz reduced-fat cream cheese
• 1/2 cup powdered sugar
• 3 tbsp butter
• 1 tsp vanilla

Ingredients:

1. Preheat the oven to 375 degrees and spray muffin tins (I used mini bunt cake pans) with cooking spray
2. Beat eggs and sugar together in a bowl
3. Add pumpkin, flour, baking powder, baking soda, cinnamon and ginger to the eggs and sugar.  Beat together.
4. Pour batter into the muffin cups and bake for 13-15 minutes
5. While those are cooking, whip the cream cheese, powdered sugar, butter and vanilla together until it’s well-combined and frosting-like.
6. Ice the cupcakes when cooled.

Part II of my boyfriend’s birthday celebration involved a fantastic gluten-free breakfast recipe, meant to make churros.  As I came to find out, this recipe also allows to make fried dough instead, which serves as a great breakfast pastry. (They taste a lot better than they look in this picture).  Recipe below:

 

 

Ingredients

32 oz canola oil

1/2 c water

1/2 stick unsalted butter

2 T sugar

1/8 t salt

1/4 c white rice flour

2 T sweet rice flour

2 T tapioca flour

3 large eggs

1/2 t vanilla extract

1/2 c sugar

1/2 t ground cinnamon

Instructions:

Place oil in a large heavy pot and heat to 360 degrees.

Meanwhile, place the water, butter, 2 tablespoons of sugar, and salt in a medium saucepan and bring to a boil over medium heat. As soon as butter is melted, mix in the gluten-free flours, stirring with a wooden spoon, until ingredients are incorporated together. A crust will develop in the bottom of the pan. Don’t worry – this is supposed to happen. When the mixture is ready, it will become a ball of dough, pulling away from the sides of the pan. Remove the pan from the heat.

Place the dough in the bowl of a mixer fitted with a paddle attachment. With the mixer running, add one egg. Let the mixer run until the egg has been incorporated into the dough. Add the next egg and mix until it has been incorporated. Repeat with the third egg. Add the vanilla and stir. (You can opt to do this by hand as well, if you don’t have a mixer.)

The dough will be soft, but not runny. Place in a pastry bag fitted with a star tip (or do as we did, and just snip off the end) – or use a 1/2 cup measuring cup to scoop out balls of dough. Pipe dough into the hot oil, making each churro about 5 inches long. Allow to brown in the oil for a minute or two, and flip over to brown the other side. When browned, remove with a slotted spoon or skimmer and place on paper towels to drain. Repeat with remaining dough.

In a shallow bowl, combine sugar and cinnamon. Dredge churros in sugar mixture. Serve warm.

 

On October 23rd, I threw my boyfriend a big Mexican fiesta birthday party with a dozen of his closest friends.  Given that this man has done so much for me and is so special to me, I wanted to make everyone an unforgettable meal, complete with gluten-free chocolate birthday cake! Some of you asked for the recipes so here they are:

Homemade Mango Salsa

Ingredients:

1 red pepper, roasted,peeled and diced
1 mango, peeled and diced
1 small orange,peeled and diced
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1 tsp jalepeno pepper,chopped
1 tbsp olive oil
1 lime, juiced
Salt and pepper to taste

Directions:
In a small bowl, add the mango, red pepper, oranges, onions, cilantro, jalapeno peppers, olive oil, lime juice, salt and pepper. Mix and serve.

The Perfect Guacamole

Since my massive dietary life change happened a few years ago, it’s become increasingly easier to find delicious foods that taste (almost) the same without any of the allergy-inducing ingredients.  Now that I live closer to a Whole Foods, my life just got much easier however, while dog-sitting out in Oakton, I noticed that other grocery stores are following suit with this gluten-free trend.  While at the local Giant, I spotted a whole shelf, dedicated to gluten-free cookies.  As anyone who has tried this diet (even if not mandatory) knows, so many of these types of foods taste like they are stale.  Still, just like any other new product you try, there is a period of trial and error to find the right ones.  This time, I was lucky on the first try.

I LOVE sweets and finding really tasty gluten-free cookies is challenging – normally I have to make them myself.  So I was rather excited to try a brand that looked promising: Aleia’s Coconut Macaroons.  I found them to be amazingly delicious and at 6g of carbs a cookie with only 1g of fat and NO sodium, I think I’ve quite possibly found the perfect cookie.

Aleia’s also makes other cookies and bread products that can be found in most grocery stores, carrying gluten-free products or, if you’re in Conneticut, they have a bakery.

Enjoy!

I love chocolate and I LOVE cookies!  A HUGE shout out goes to Steve Maxwell for sending me this!

For the dough:

• 1 cup American Almond ™ Blanched Almond Flour
• 1/4 cup potato starch
• 1/4 cup rice flour
• 3/4 tsp. baking powder
• 12 oz. high quality bittersweet chocolate (68% or higher) such as Scharffenberger or Green and Black
• 4 ounces unsweetened chocolate
• 4 Tbsp.  unsalted butter
• 1 tablespoon instant espresso or coffee powder dissolved in 1 Tablespoon hot water
• 3 eggs
• 1/3 cup granulated

For the coating:

• 3/4 cup granulated sugar
• 3/4 cup confectioner’s sugar

Directions

1. Preheat the oven to 325 degrees.  Line two baking sheets with parchment paper.
2. Stir together the American Almond ™ Blanched Almond Flour, potato starch, rice flour and baking powder and set aside.
3. Melt the chocolates and butter over a double boiler.  Allow to cool slightly then stir in the dissolved espresso or coffee powder.
4. Whip together the eggs and sugar in the bowl of a mixer fitted with the whip until light and expanded in volume, about 5 minutes.
5. Add the melted chocolate to the whipped eggs.  Whisk in the dry ingredients.
6. Chill the batter until firm.
7. For the Coating: pour the granulated and confectioner’s sugar into two separate bowls. Portion the chilled batter into rounds. Roll each ball of dough until it is uniform and smooth. Roll each ball of dough first into the granulated sugar then in the confectioner’s sugar. Coat each piece generously. Position the dough spaced 2 inches apart on the prepared baking sheets. 
8. Bake the cookies until there are deep cracks in the surface, they are firm to the touch but still moist in the center, about 15 minutes. (Do not overbake them.) Let the cookies cool until they are just cool enough to eat.  Or let them cool completely before storing. They will keep at room temperature for about 1 week, several weeks if frozen.

In my quest for finding more ways to satiate my pallet, I stumbled across two recipes that I’ve re-made to be gluten-free.  Both have received high praises, which is the only way they’d land here to begin with   Enjoy!

Cheeseburger Pie

(Serves 4)

Ingredients:

1 lb ground turkey /ground beef

1 cup onion, chopped

1/2 teaspoon salt

2 eggs

1/2 cup gluten-free Bisquick (or Red Mill All Purpose Baking flour)

1 cup milk

1 cup cheddar cheese, shredded

1 TBSP italian seasoning

1 TBSP basil

1 TBSP oregano

1 TBSP chile powder (for spice)

(Variations also include adding bacon, a dollop of sour cream on top, red/green peppers)

Directions:

1. Heat over to 400 degrees and grease a 9″ pie plate.
2. Cook turkey and onion til turkey is browned, drain well.
3. Spread in pie plate.
4. Sprinkle with cheese.
5. Stir remaining ingredients til blended and pour into pie plate.
6. Bake for 25 minutes.

Huevos Rancheros(Serves 2)

Ingredients:

• Six corn tortillas
• Four eggs
• 1/2 green pepper (use 1/4 if also including red pepper), chopped
• 1 cup of shredded cheddar cheese
• 2 med-sized red potatoes, cooked, diced
• 1 TBSP Cilantro
• 1 TBSP parsley
• 1 TBSP chile powder
• 1/2 cup chopped red onion
• 4 strips of bacon, cooked, chopped
• 1/2 cup mango salsa
• 1/4 cup fat-free sour cream
• 1/2 cup olive oil
• 1/2 cup brown sugar

Directions:

1. In a frying pan, heat oil and brown sugar until the brown sugar is melted but not thick.  Add in tortillas, frying them on both sides.  They are done when they are slightly brown (from the sugar) and slightly crispy
2. Remove tortillas from frying pan and place on plate, single layer
3. Combine eggs, peppers, cheese, onion, bacon, potatoes and spices in another pan until mixture is fully scrambled and cooked.
4. Place one tortilla on the plate, spoon 1/2 a cup of the mixture and place another tortilla on top.  Repeat this one more time.
5. Pour half of the mango salsa on top, sprinkle on some cheddar cheese, and half of the sour cream
6. Enjoy!

 

As I stated in a previous post, I chose to end a long-term relationship that really wasn’t working for us for quite some time.  As difficult as the decision was to make, it was also simple: great guy but we’re not compatible.  As such, he moved out two weeks later and I decided to rearrange the furniture, reorganize the closets, scrub the entire apartment and throw a dinner party!  Some were quite surprised that I would do such a thing but really, I couldn’t imagine doing anything else.  I have a lot to celebrate: amazing friends, amazing career, my freedom…

Below is just a mini recap of what I produced for about 20 people.  Please note, it requires about 2 1/2 hours of prep and cooking time for THAT many people.  Somehow, I think I managed to pull it off.

Decor

- Red and white table cloths

- Red, white and blue flowers

- Red, white and blue plates (I’m sure you’re starting to get the theme)

- Candles

- Softly played house music (it’s called My Dinner Playlist )

Menu

I chose a more intricate menu of spinach-stuffed mushrooms, cucumber rounds with gazpacho, Parmesan-crusted chicken, salad and cupcakes for dessert – almost all of it gluten-free. This was in addition to all the wonderful treats some of my guests brought.  (Recipes from my main creations at the end.)

Guests

I chose a cross-section of meaningful people that have been there for me through different stages in my life.  Guest list includes: Steve Lebo, Joanie Smerdzinski, Susan Helmick (and her friend), Vithaya Phongsavan, Elaine Mensah, Amanda Kammier, Liz Smith and her daughter Savannah, Natalie Cartner and her daughter Skyler, Margo Schlossberg and her friend from Finland, Kerry Finnegan, Rob Zick.

Recap

You know it’s a good time had by all when you’re ushering the guests out at 10:30pm to go to a bar down the street to continue the celebrations.  :)  It was really fun to have two 5 year olds there to remind you of just how old you truly are and how completely innocent and pure (i.e. sugar still gets them all hopped up) they are.  I found myself mentioning several times, “I wish I had THAT energy.”

Still, there is nothing better in this world than to see friends from all parts of your life come together and meet each other and have a blast.  It was everything I wanted to get out of this gathering – just to make everyone happy and not expect a thing in return.  I also think I got a few raves on the food too (BIG thanks go out to Steve Lebo, Elaine Mensah and Joanie Smerdzinski for saving my butt in the kitchen and Vithaya for taking pictures – you’re the best!).  Below are my recipes – enjoy!

Parmesan Crusted Chicken

(serves 4-6)

Ingredients:

- 1 clove of garlic (minced)

- 1 stick unsalted butter (melted)

- 1 cup dried bread crumbs (I substituted with dried corn flake crumbs)

- 1/3 cup grated Parmesan cheese (I added a bit more)

- 2 TBSP chopped parsley

- 1/4 teaspoon garlic powder

- 1 TBSP Italian seasoning

- 2 lbs. boneless, skinless chicken breasts, cut into pieces, no larger than 2X2 inches

Instructions:

- Preheat oven to 450 degrees

- In a bowl, combine the minced garlic and melted butter.  In another bowl, mix together the bread crumbs, Parmesan, parsley, garlic salt and Italian seasoning.  Dip the chicken pieces in the butter mixture and then coat it in the dried mixture.

- Place coated chicken pieces on to a 9 X 13 pan.  Try to leave a little room between each piece (should be single layer).  Bake 15 minutes or until chicken is thoroughly cooked.

Spinach-stuffed Mushrooms

(serves 8)

Ingredients

1 package (10 ounces) frozen chopped spinach

1/3 cup Parmesan cheese

1 tsp.  garlic

8 large mushrooms (I used bite-sized ones)

1 tablespoon extra virgin olive oil

Instructions

- In a medium saucepan, bring 1/2 cup water to a boil.  Add the spinach, cover and cook.

- Wash the mushrooms and remove the stems (center of mushroom should be hollowed).

- Heat the olive oil in a large skillet and sauté the mushrooms for 4-5 minutes.  Remove from heat.

- Drain spinach and combine with Parmesan and garlic

- Spoon mixture into caps and serve

Cucumber Rounds with Gazpacho

(serves 4-6)

Ingredients

- 2 large cucumbers

- spicy V8 tomato juice

Instructions

- Cut the cucumbers into sushi-sized rounds

- Take a spoon and carefully dig a pit in each of the cucumber rounds (to hold the gazpacho in the center)

- Pour just a dollop of V8 into each

- Chill before serving

Imagine not being able to eat any food products with any gluten in them because your body can’t process it – it’s like poison.  This includes breads, pastas, beer, sometimes certain sauces, sodas and the list goes on.  I discovered a few years ago that I’ve had Celiac Disease my whole life.  When I was just a small child, it was a relatively unknown 3rd-world country disease and therefore, was mis-diagnosed for lactose intolerance.  Although it’s a complete lifestyle change (and one that’s hard to adhere to), I’m slowly becoming more and more acclimated to it, as more and more cookbooks and food products come out to support those that “eat without wheat”.  And so, to kick off 2010 in the RIGHT direction, I’ve decided to prepare a four-course meal, entirely gluten-free. 

Before I dive into the recipes, I have to give a “shout out” to my sister Alex.  For Christmas, she got me the cookbook, entitled, “Gluten-Free Baking with the Culinary Institute of America“.  It includes recipes for every type of bakery product one could imagine.  It gives you a really great lesson on the four different types of flour blends you can make to create breads, pastas, cakes, etc.  This cookbook, coupled with my cousin’s blog , has helped me to create some really amazing dishes.  Therefore, I present to you my New Year’s Eve Gluten-Free Menu!

Knowing Your Flour Blends

In order to make any of these dishes, it’s important to create the right flour mixtures, which I am listing below:

Flour mixture #1:

• White rice flour – 1 3/4 cups
• Potato starch (can substitute for corn starch) – 2 cups
• Tapioca starch – 1 1/2 cups

Flour mixture #2:

• White rice flour – 1 3/4 cups
• Brown rice flour – 1 1/4 cups
• Potato (or corn) starch – 3/4 cup
• Tapioca starch – 1 cup

Flour mixture #3

• White rice flour – 3/4 cup
• Potato (corn) starch – 4 cups
• Guar gum (thickening agent) - 5 tbsps
• Albumen (egg white powder) – 1/2 cup

 

Appetizers

Focaccia Bread with Bruschetta (bruschetta ingredients and directions at bottom)

Ingredients:

• 1 1/4 tsp. instant yeast
• 1/2 tsp. rosemary
• 1/2 tsp. basil
• 1/2 tsp oregano
• 1/2 tsp salt
• 2 cups Flour blend #1
• 1/2 cup Flour blend #3
• 1 1/4 cups sparkling water, room temperature
• 1/3 cup olive oil
• 1/4 tsp white vinegar
• 1 3/4 tbsps coarse salt
• 9-inch baking pan

Directions:

1. Blend dry ingredients and herbs in mixer bowl.  Add the wet ingredients and mix for 5 minutes (medium speed with electric hand mixer)
2. Place dough into one 9″ pie pan, brushed liberally with olive oil
3. Cover and proof in warm, humid environment for 30-40 minutes
4. Bake in preheated 385 degree oven for 30-35 minutes or until golden brown
5. Remove from pan and place on a cooling rack.  Brush with olive oil and sprinkle with coarse salt

Brushetta mixture ingredients:

• 2 cups finely chopped tomatoes
• 1/2 cup balsamic vinegar
• 1/2 tbsp garlic
• 1 tbsp basil, oregano and italian seasoning

Directions:

1. Mix all ingredients together in a bowl
2. Chill until ready to serve

 

Crispy Potato Sticks with Roasted Tomato Salsa (Salsa Recipe at bottom)

Ingredients:

• 1 Russet or Idaho baking potato per person
• Safflower oil, or other high-heat stable oil, such as canola
• Old Bay Seasoning or Chili powder

Directions:

1. Preheat oven to 425 degrees.  Line baking sheet with aluminum foil
2. Scrub and rinse potatoes, dry them of and quarter them, halve again and slice into long, thin machsticks
3. Toss the potato sticks into a bowl.  Drizzle with just enough poil to coat, season and toss well
4. Spread the potatos sticks on the foil-lined baking sheet in a single layer.  Place in the upper third of the oven and bake for 10 minutes
5. Using a thin, flexible spatula, turn the sticks over and return them to the oven for another 10 minutes or so until the potatoes are golden and sizziling on the outside, yet still tender in the center
6. Drain potato sticks briefly on a paper towel, sprinkle with sea salt
7. Serve immediately with the roasted tomato salsa (recipe below)

Roasted Tomato Salsa Ingredients:

• 1 1/2 pounds of plum tomatoes, seeded, roasted and chopped
• 2 tbsps red onion, dinced very fine
• 4 cloves of garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (or lime juice)
• 1/2 tsp sea salt
• 1/4 to 1/2 tsp ground chipotle or cayenne pepper to taste
• Pinch organic sugar or agave nectar to taste

Directions:

1. Combine salsa ingredients in a bowl, cover and chill for an hour. 

 

Dinner

N.Y. Strip Steaks with Homemade Marinade

Ingredients:

• Two large N.Y. Strip steaks
• 1 1/2 cups of olive oil
• 3/4 cup Worcestershire sauce
• 1/4 cup oregano, basil and italian seasoning
• 1 tbsp minced onion

Directions:

1. Place steaks in ziploc bag and add ingredients
2. Seal bag and rub mixture all over steaks
3. Set in fridge for one hour (I usually do it overnight for maximum flavor)
4. Cook as desired

 

Orange-Spice Glazed Carrots

Ingredients:

• 1 pound baby carrots
• 1/3 cup orange marmalade
• 2 tbsps butter
• 2 tsp Dijon mustard
• 1/2 tsp ginger

Directions:

1. Heat 1 inch, lightly salted water in 2-qt. saucepan, over high heat, to a boil
2. Add carrots and return to a boil
3. Reduce heat to low.  Cover and simmer 10-12 minutes for fresh carrots, or until a crisp tender
4. Drain well, return carrots to pan
5. Stir in marmalade, butter, mustard and ginger
6. Simmer, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally

 

Dessert

Cannolis! 

Ingredients for Shells:

• 1/4 cup flour blend #1
• 1/4 cup + 1 tbsp flour blend #2
• 1/4 cup +1 tbsp flour blend #3
• 1/4 cup whole milk
• 1/4 cup sparkling water
• 1/2 tsp fresh orange peel
• 1 tsp vanilla extract
• 1/4 cinnamon
• 1/2 tbsp sugar
• 2 tbsp flour blend #1
• 2 cups canola oil (for frying)
• Cannoli tubes
• As needed: egg wash

Directions:

1. Mix all dry and wet ingredients (except egg wash and flour blend #1) together
2. Roll out dough to 1/8″ thick and cut to a 3″ or 4″ diameter, using Flour blend #1 for dusting.  Pierce the dough round twice with a fork.
3. Wrap dough around cannoli tube and glue edges together with egg wash
4. Place tubes into a fryer at 350 degrees for 2 1/2 minutes – if using a large lobster pot with oil make sure to a) use metal tongs and b) the tubes will be done within 30 seconds of submersion
5. Remove tubes from dough and fry for another 1 minute at 350 degrees.  If using a large lobster pot, this step is not necessary.
6. Let cool

Ingredients for cannoli mixture:

• 3 cups ricotta cheese
• 1/2 cup powdered sugar
• 2 tsps vanilla extract
• 1/2 tsp orange zest
• mini chocolate chips

Directions:

1. Mix together all ingredients – including desired amount of chocolate chips
2. Fill pastry bag (or ziploc bag with hole cut out of one bottom corner)
3. Fill shells with filling

It’s snowing and if you don’t have kids, there is limited activity going on in the house.  Some of us might have movie marathons all day, others might sleep-in or read a book.  Still, others begin to bake/cook and eat, and eat, and eat some more.  It’s natural.  Whether we know it or not, we are all subconsciously preparing ourselves for hibernation.  And,  because it’s the Christmas season,  we are consuming even more massive amounts of sugar and other carbs. 

Therefore, I am dedicating my eighth post to celebrating the holiday season with all the wonderful, delectable and healthy dishes that are out there.   Below are eight of my favorite recipes – enjoy!

#1 Chicken with Tarragon

Serves 4

Ingredients:

• 4 tbsps. olive oil
• 4 boneless, skinless chicken breasts
• 1 10 1/2 ounce can fat-free, low-sodium chicken broth
• 1/2 cup sliced onion
• 2 slices of lemon
• 1 medium bay leaf
• 1/2 tsp. dried tarragon
• 1 tbsp. all-purpose flour (or subsitute with gluten-free baking flour)
• 1 five ounce can fat-free evaporated milk
• 2 tbsps snipped fresh parsley
• 1 bag egg noodles
• 1 small bag frozen green peas

Directions:

• Heat olive oil in large skillet.  Brown the chicken for about 2 minutes on each side.  Transfer to plate
• Put broth, onion,  lemon, bay leaf, tarragon into the skillet.  Increase heat to high and bring to a boil.
• Return chicken to skillet.  Reduce heat and simmer, covered, for 10 minutes or until chicken is tender and no longer pink in the center.
• While cooking, boil water for both the peas and the egg noodles.  Cook both until tender.
• Using a slotted spoon, transfer the chicken and onion to a large plate
• Cover with aluminum foil to keep warm
• Discard lemon and bay leaf
• Pour 3/4 cup of broth mixture into a measuring cup, discaring the rest.  (Should it not make enough, add more chicken broth as needed.)
• In the skillet, whisk together the flour and about 2 tbsps. reserved broth mixture
• Whisk in the reamining reserved broth mixture
• Whisk in the evaporated milk
• Cook over medium heat for 6-9 minutes or until thickened and bubbly.
• Stir in the parsley
• Return chicken, onion and peas into the skillet.
• Spoon sauce over them until well coated
• Reduce heat to low and cook for 1 minute or until chicken is heated through.
• Spoon over egg noodles

#2 Spinach Stuffed Chicken

Serves 4

Ingredients:

• 2 lbs. chicken
• 1/2 cup olive oil mayonnaise
• 1/2 cup low-sodium feta cheese
• 2 cloves garlic
• 1 10 oz. package frozen spinach
• 4 slices of bacon

Directions:

• Preheat oven to 375 degrees
• Mix all ingredients in a bowl, minus the bacon
• Butterfly chicken breasts
• Spoon mixture into the butterflied chicken breasts
• Wrap piece of bacon around the chicken breast, securing with a toothpick if need be
• Place in shallow dish and cover
• Heat for 1 hour

#3 Turkey Loaf

Serves up to 6

Ingredients:

• 1 1/2 lb. ground turkey
• 1 cup dry bread crumbs (subsitute with Ener-g gluten free crumbs)
• 1 1/4 cup fat free milk
• 1 egg (beaten)
• 1/4 cup minced onion
• 1 tbsp worcestshire sauce
• 1/4 tsp. celery salt, garlic sat, dry mustard and sage
• 1 cam cream of mushroom soup (condensed)

Directions:

• Mix all ingredients together
• Bake at 375 degrees for 1 hour or until cooked thoroughly

#4 Flourless Chocolate Lava Cakes

Serves 4 – Need 4 glass, oven-safe cups

Ingredients

• 1/2 and 1/8 sticks of unsalted butter or I Can’t Believe it’s Not Butter
• 2 1/2 ounces semi-sweet chocolate
• 3/4 cup sugar
• 1 tbsp cornstarch
• 1 tbsp unsweetened cocoa powder
• 1 1/2 eggs and 2 large egg yolks
• Powdered sugar

Directions:

• Preheat oven to 375 degrees
• Butter and dust small bowls with sugar
• Microwave solid chocolate and butter – stir until smooth and set aside
• Mix sugar, cornstarch, cocoa powder and add in melted chocolate and stir well
• Add eggs and yolk
• Pour in bowls until half full
• Place cups on baking sheet and bake 17 minutes
• They should have a shiny crust and ready to crack
• Cool slightly
• Run knife around edge and invert cakes onto plates – sprinkle powdered sugar (other option is to leave them in the cups and sprinkle the powdered sugar and serve that way)

#5 Chopped Salad with Lemon Dressing

Serves 6-8

Ingredients for Salad:

• 1 head of iceberg lettuce
• 1 green pepper
• 1/2 cucumber
• 2 plum tomatoes
• 1/4 pound turkey
• 1/4 pound low-sodium ham
• 1/4 pound salami
• 2/3 cup shredded mozarella
• 1/2 cup chopped celery

Ingredients for dressing:

• 1/2 cup olive oil
• 2/3 cup lemon juice
• 1 1/2 tbsps italian seasoning
• 1 1/2 tbsp basil
• 2 cloves garlic

Directions

• Finely chop all ingredients, including lettuce and mix together
• Mix all salad dressing ingredients together until oil and lemon juice has completely mixed
• Pour over salad and mix together

#6 Grilled Steak with Tomato Relish

Serves 2

Ingredients

• 2 sirloin steaks (6 oz. each)
• 2 medium pear-shaped tomatoes, halved length-wise
• 2 tbsps. extra-virgin olive oil
• 1 medium chopped onion
• 1 clove garlic, minced
• 1/4 cup chopped fresh basil or 2 tbsp dried basil

Directions:

• Place steaks on grill and cook to desired pinkness
• Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with one tbsp. olive oil.
• When tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 more minutes)
• While the tomatoes are cooking, combine remaining olive oil, the onion and garlic in a medium frying pan.  Stir until onion is limp and golden  – stir in basil
• When tomatoes are soft, stir them into onion mixture then set pan aside
• When steak is done, place it on a board and spoon tomato relish alongside the steak or, pour relish on top, crushing the tomatoes

#7 Spinach-stuffed mushrooms

Serves 8

Ingredients:

• 1 package (10 oz.) frozen chopped spinach
• 8 large mushrooms
• 1 tablespoon extra virgin olive oil
• 1/2 cup feta cheese

Directions:

• In mediums saucepan, bring 1/2 cup of water to a boil
• Add the spinach
• Cover and cook according to package directions
• Wash the mushrooms and remove the stems, trim off the ends.
• Chop up the stems
• Heat oil in large skillet.  Add chopped mushroom stems
• Saute until golden brown – about 3 minutes
• Re move from pan and mix in feta cheese
• Add the mushroom caps to the skillet and saute for 4-5 minutes
• Remove the mushroom caps and keep warm
• Drain the spinach and mix together with the mushrooms and feta.
• Spoon mixture into the caps and serve immediately

#8 Mini Ice Cream Sandwiches

Serves 4

Ingredients:

• ½ cup light vanilla ice cream (or frozen yogurt), softened at room temperature
• 24 vanilla wafer cookies
• 1 oz. dark chocolate (60-70% cocoa solids)

Directions:

• Line slightly shallow container with waxed paper
• spoon ice cream or frozen yogurt between two cookies
• Roll edges in dark chocolate
• Freeze for 3 hours before eating