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Posts Tagged ‘tomatoes’

No official name here, not even a *real* recipe, just a framework for you.

We fell in love with kale salads a few years ago. And I was actually surprised that my husband went for it the first time I made one!

I almost always have a bag of Trader Joe’s curly kale in the frig – it lasts quite a while and is pre-prepped (torn and washed) so this salad is easily thrown together. I also always have a ripe avocado – they’re either ripening on the counter or there are ripe ones *on hold* in the frig. This salad frequently accompanies our other “go-to” meal item, our homemade frozen tamales, as the flavors are complementary.

"Go-To" Kale Salad

“Go-To” Kale Salad

Kale, washed and torn from stems

Olive oil

Salt

Garlic powder

Cherry tomatoes, halved

Avocado, diced

Lemon (or lime) juice, just a squeeze, to taste (a few drops of bottled works in a pinch too!)

Sriracha Sauce (aka Rooster Sauce), to taste, if desired

Roasted Sunflower Seeds

Place your kale in a bowl and drizzle with a bit of olive oil and a dash of salt. Massage kale with your hands until the leaves are coated. Sprinkle with garlic powder and let it rest while you make the other parts of your meal; the leaves will soften. Top kale with remaining ingredients and serve.

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Still feeling like you indulged too much over the recent holiday? Here’s a healthy, hearty chili to offset some of those feelings of guilt.

Chili with Smoked Gouda-Squash Pupusas

Three Bean Chipotle Butternut Chili

Olive oil

1 large onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 Tbsp chili powder

1 Tbsp cumin

2 tsp dried oregano

1 cab diced tomatoes

8 oz can tomato sauce

2 cups (or more) vegetable broth

12 oz butternut squash, peeled, seeded and chopped into chunks, pre-cooked slightly *

3 cans of beans, drained and rinsed well *

1-1/2 Tbsp chipotle pepper in adobo puree, add more or less as desired, check ingredients *

1/2 – 1 tsp salt

Heat 1 Tbsp or so of olive oil in a large soup pot. When hot, add onion and saute for about 3 minutes. Add bell pepper and saute until crisp-tender, about 3 minutes.  Add garlic and saute for one additional minute. Stir in chili powder, cumin and oregano and cook for 1 minute, stirring frequently so that spices do not burn.

Stir in diced tomatoes and sauce. Add broth and squash. Simmer for 10-15 minutes or until squash is tender (when pierced easily with a fork). Stir in beans and chipotle puree. Add more broth if needed, to get to desired consistency. Simmer for 10 minutes more or until beans are heated through. Stir in salt to taste. Serve topped with chopped avocado, cheese, green onions or sour cream.

Notes:

* This time I used pre-cut butternut squash from Trader Joe’s and I pre-cooked it for a few minutes in the microwave.

* Use any variety of beans. I used black beans, pinto beans and kidney beans.

* Be sure to check the label of your chipotle peppers in adobo, not all brands are gluten free. When I open a new can of chipotle peppers in adobo sauce, I throw the contents of the whole can in the blender and blend it into a puree. I store the remainder in the  freezer to use later.

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Over the past month, I’ve been making a lot of dishes using the produce coming out of our garden and what I’ve found at the farmer’s markets. One of my favorite summer meals is pasta with a bunch of fresh vegetables. Below I present you with two variations on a theme, both of which are deliciously simple.

I intended on getting this post up for Go Ahead Honey, It’s Gluten Free since the theme was “Dishes so Simple, No Recipe Required” but alas, I procrastinated and didn’t get it up. Regardless, go over to GF Easily and check out the other un-recipes.

Balsamic Vegetable Pasta

Quick Summer Pasta

Original by Renee

No measurements here, just go with what feels and tastes(!) right.

Gluten Free Pasta, my favorite brand is Tinkyada (which is also sold cheaper as Trader Joe’s house brand of brown rice pasta).

Chopped heirloom tomatoes (Yay for Green Zebras – the birds don’t try to eat them since they’re green, and leave half-eaten, beautiful red toms hanging on the vine)

Chickpeas, cooked/canned, drained and rinsed

Feta cheese, crumbled – I had picked up some lovely marinated goat feta from Sweetwoods Dairy at the farmer’s market

A drizzle of olive oil

Fresh basil – lots of it!

Sea Salt and Fresh Pepper

Cook pasta and drain. Toss with remaining ingredients.

Balsamic Vegetable Pasta

Original by Renee

Again, no measurements but I wanted more vegetables than pasta in this one.

Gluten Free Pasta – see above

Onion, halved and thinly sliced, either red or white will work

Balsamic vinegar

Chickpeas, canned/cooked, rinsed and drained

Heirloom tomatoes, chopped – lots of them!

Feta or goat cheese, crumbled

Olive oil

Basil – lots of it!

Sea Salt and Fresh Pepper

Cook pasta (gluten free pasta needs a lot of water to move around in!). Drain and rinse.

In a large skillet, heat a bit of olive oil. Add in the sliced onion and cook over medium heat. Turn down and let the onions start to carmelize a bit and then drizzle some balsamic vinegar over them. Add in the chickpeas and let them heat through, stirring occasionally, and adding a bit more balsamic if you want.

Toss onions and chickpeas into a  large bowl. Add in the tomatoes, basil and feta, toss gently. Add in pasta (I wanted more veggies, less pasta in this version). Drizzle with a bit of olive oil and add salt and pepper (and/or more vinegar) to taste.

Notes:

* Sometimes I also saute a red sweet bell pepper with the onions.

* Kalamata olives and/or toasted pine nuts are a nice addition.

* Parmesan cheese instead of feta or goat cheese works too. So many variations!

* Mix it up to fit your taste buds!

What’s your favorite quick summer pasta combination?

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I realized the other day that we hadn’t had one of our favorite summer favorites yet – gazpacho! I realized this when I saw the growing pile of tomatoes on the counter and a couple of cucumbers in the crisper drawer, waiting to be used. We also had the last of the shishito peppers from last week’s visit to the farmer’s market to eat up.

This recipe is based upon one that my mom made growing up so I am not sure where her recipe originally came from. I have changed it up a little to fit our tastes and needs but it is still very simple and tasty. Add and subtract as you desire.

A few items to note – when dining out, gazpacho is usually not gluten free as it often contains breadcrumbs. Some recipes call for tarragon vinegar too, which is often made with malt vinegar – a no-no for celiacs. Check your labels. Also, chop all of your vegetables into similar sizes; we prefer a 1/4-1/2″ dice. And one last thing – this tastes better the next day, so make it ahead so that it can chill and the flavors meld.

This week we served it up with some shishito peppers and quick cheese quesadillas which were just corn tortillas with some shredded cheddar between and fried in a little oil on the stove.

Gazpacho

Recipe by Renee, inspired by my mom

46 oz bottle of vegetable juice such as V-8 Low Sodium or Spicy Hot version

1 cup celery, chopped

1 cup cucumber, peeled, seeded and chopped

1 cup green bell pepper, seeded and chopped

1 cup sweet onion, like Vidalia, chopped

2 cups tomatoes chopped

2 cloves garlic, finely chopped

1/4 cup light-tasting olive oil

1 tsp worcestershire sauce or soy sauce *

1/4 cup red wine vinegar (or white wine vinegar, or maybe even sherry vinegar)

1-1/2 tsp salt, to taste

1/2 tsp fresh pepper

1 Tbsp fresh chives, chopped

1 – 15 oz can white beans, drained and rinsed (optional)*

Pour vegetable juice into a large bowl. Add remaining ingredients. Stir well. Chill for 4 hours and serve soup chilled.

Notes:

* Lea and Perrins worcestershire sauce is gluten free but not vegetarian, as it contains anchovies. The Wizards makes a vegan, gluten free worcestershire sauce, or you could make your own. Otherwise, substitute with gluten free soy sauce and adjust your salt as the soy sauce is probably saltier than the worcestershire.

*If we are eating this as a meal, I will often add a can of white beans for protein. We have also added fresh sliced-off-the-cob corn.

Sauteed Shishito Peppers

If you can find them at your market, be sure to grab them while they’re still around. They run about $8 per pound at the Santa Fe Farmer’s Market, but a full pound is enough for the two of us for three or four meals as an appetizer. Here is our favorite way to serve them up, from Deborah Madison, cookbook author. I use canola oil instead of olive oil as she suggests.

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This week’s host for the Gluten Free Menu Swap is My Gluten Free Home. Her theme is apples, and she recently posted an apple dip recipe. While the apples are just starting to come in at the farmer’s markets around here, I still have end of summer vegetables on my mind,  like tomatoes and sweet corn. For once, I am being overrun with tomatillos and now that the nights are getting cooler, grape tomatoes. And my kale is going gang-busters with the cooler weather again.

And as a nod to the apple theme, I might make some baked oatmeal bars and freeze them. We each eat an apple a day for lunch and the bunch of apples in the crisper drawer were suddenly tasting very perfumy last week. Too perfumy to eat, yuck. I couldn’t figure out what had happened all of last week. Until I discovered that one of the lemons and one of the limes in the same drawer were half rotten. Gah. That’s where the smell came from, but it had already permeated all of the apples. So I am hoping that by baking the apples, the citrus smell will be diminished so I don’t feel like they are going to waste. (Although not much goes to waste around here since the chickens would eat them and “recycle” them into eggs anyway!)

This week’s plan:

Creamy Pesto Pasta with Chunky Tomato Salsa – one of our hands-down favorite meals. And we have plenty of tomatoes still.

Kale with Sun-Dried Tomatoes and Garbanzo Beans over Polenta – to try and make a dent in the kale.

Stir Fried Tofu with Miso Sauce and rice

Red Beans and Rice – a pantry basics recipe with limited produce, good for the end of the week. I’ll probably serve it up with a massaged kale salad with cherry tomatoes (two birds with one stone!).

Make You Own Pizza – hubby will probably eat a gluten-full pizza and I will use a frozen Udi’s crust.

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I had a craving the other day. Yes, I know it’s January and I should be eating soup all the time. But no, we get cravings for fresh vegetables around here, and especially for a great big salad. Plus I had a couple of artichoke hearts hanging out in the refrigerator, leftover from making the Quinoa Salad. And apparently the same mix of flavors was calling out to me.

So, I whipped up one of my mom’s recipes that I have made my own over the years. It hit the spot.

Greek Salad

Recipe by Renee, inspired by her mom!

Dressing:

3 Tbsp olive oil

2 Tbsp red wine vinegar

1 tsp oregano

2 oz feta cheese, crumbled

Mix all ingredients, yes, including the feta, in a large measuring cup. Squish up the feta with a fork until it is all mixed well.

Salad:

Mixed salad greens (romaine, spinach, butter lettuce, etc.)

4 artichoke hearts, chopped

1 red bell pepper, chopped

2 cups cherry tomatoes, halved

1/2 red onion, sliced

1/2 of a large English cucumber, seeds removed, chopped

12 Kalamata olives, chopped

fresh black pepper

Toss salad ingredients together. Pour dressing over and toss again.

Best if eaten the same day. Or keep the dressing and salad separate like I did for lunch today and mix together when ready to eat.

Also, add whatever other vegetables you have on hand. Or herbs, I like to add dill weed. To make it a main dish, add some chickpeas or white beans. Or gluten free croutons, if you so desire.

This post is linked to Real Food Weekly at The WHOLE Gang. Go check it out for more inspiring recipes!

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I love quinoa and I am always looking for new ways to make it. The other night I had some leftover quinoa and decided to make up a quick dinner for myself that included enough leftovers for my road trip to the hinterlands the next day. (In rural Arizona there aren’t many options for good gluten free food, as well, I knew I would be short on time.)

This is a sort of “un-recipe” in that I didn’t really measure ingredients out but just tossed it together until it felt right. Here’s an approximation, but do what feels right for you.

Quinoa Salad with Artichoke Hearts

Recipe by Renee

2-3 cups of cooked quinoa, cooled

1-2 Tbsp olive oil

4 artichoke hearts, from a can, chopped (preferably packed in water)

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 roasted red pepper, chopped (or fresh red bell pepper)

8 kalamata olives, chopped

a couple of tablespoons parsley, chopped

1-2 Tbsp red wine vinegar and/or lemon juice

salt & pepper to taste

Throw it all in a bowl and mix it up.

Tastes great the next day too! You could add some crumbled feta if you want, but I didn’t because it wasn’t going to be refrigerated the next day on my travels, just packed with an ice pack in my lunch bag. You could also add some finely diced red onion and top with a balsamic vinaigrette.

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