Sunday, July 29, 2012

summer garden cooking

        We went tomato crazy when we bought the plants for our garden. I love cherry tomatoes, and eat them like popcorn so at the time it seemed like a good idea, but now my vegetable drawer in my fridge is full of tomatoes. And I hate to waste veggies and let them go bad, so I've been making salsas and a lot of gluten-free pasta with chunky tomato sauce.
        Here is my cherry tomato chicken pasta, I added a little basil paste, pepper flakes, chopped spinach along with some diced tomatoes and the usual salt, pepper and garlic powder seasonings to the sauce. It was very good and very well received.
        Another chicken pasta I made with rigatoni noodles, basil, lemon and chopped spinach & of course our home-grown cherry tomatoes.
        A little bit of shredded Almond Mozzarella style cheese add that creamy delicious touch.

       I like to use a bag of frozen chopped spinach, it's so easy and it's the extra bit of veggies that make you feel less guilty about having a little, (or a lot) of pasta.

        The gluten-free pasta I've been using is Sam Mills corn pasta. It takes longer to cook than regular pasta but once you add the sauce and protein, I can't taste a difference. 

Thursday, July 5, 2012

breakfast: vegan cheesy chorizo potatoes

        This spicy Mexican inspired dish is a great change of pace to your traditional breakfast of oatmeal or pancakes.
I used Russet Potatoes, Soyrizo, Almond cheese "pepperjack style" so good and a little spicy. Served with a corn tortilla. Delicious.

About one medium russet potato per person, peeled and I slice them about the size and width of a quarter. The thinner the pieces, the faster they cook. Heat a large skillet, coat the bottom of the pan with oil, about a couple tablespoons. Once the oil is hot add the potatoes, season with garlic powder & pepper. When the potatoes are almost done, I squeeze a few tablespoons of chorizo. Usually I add three tablespoons for four potatoes. Finish with salt & top with shredded pepperjack style cheese. 
Breakfast is served.

Sunday, July 1, 2012

dinner tonight: taco salad

One of my staples and it's also great for entertaining; Taco Salad. People can add their own toppings and if kids are eating as well, they don't have to add the spicy salsa. My 9 year old cousin Isabel is disappointed if she and her sisters come over and we aren't having this for dinner.

Ground beef
Mexican rice
Pinto beans
Shredded lettuce
Diced tomatoes 
Tortilla chips*

Recipe for Guacamole:
5 ripe avocados
Juice of half a lemon
2 roasted jalapenos diced
Salt, 1 teaspoon
Pepper, 1 teaspoon
Garlic powder, 1 teaspoon

Peel & mash avocados, add spices, lemon juice & jalapenos. Stir to combine, leave one pit of an avocado to keep it green. You can take out the seeds of the jalapenos if you don't like it too spicy.

Recipe for ground beef:
1 pound ground beef
1 medium russet potato shredded
Diced green bell pepper
Garlic Powder 
Red pepper flakes
Taco Sauce**

Brown ground beef, season well with garlic powder, salt, pepper, red pepper flakes & about three tablespoons of gluten-free hot sauce of your choice. La Victoria sauces say gluten-free on the bottles and they have all kinds of red and green sauces in mild or hot. I also add diced green bell peppers once the meat is almost done, and even add a shredded russet potato, gives the meat great texture & stretches it out for a crowd.

Recipe for Mexican Rice:
1 cup of rice
1 8 ounce can of tomato sauce
Vegetable oil
2 1/2 cups of water
Salt, 1 teaspoon
Pepper, 1 teaspoon 
Garlic powder, 1 teaspoon
Caldo de pollo chicken bouillon***, 1 tablespoon

Heat oil in a shallow sauce pan that has a lid, add rice and brown the rice on high or medium heat. Once the rice starts to brown, turn off the stove. Add tomato sauce, water and spices, turn stove back on and bring to a boil, reduce to simmer. Cover for fifteen minutes. DO NOT OPEN the lid until the time is up. 
Perfect Mexican rice, my mom's recipe and probably my all-time favorite side-dish.
*Most tortilla chips are gluten-free, but always double check. I love Santitas White corn tortilla chips.

**Taco seasoning packets are usually full of sodium & may contain wheat, so using gluten-free taco sauce is a great way to get that flavor. 

***Bouillons are dangerous and can contain gluten. Always check ingredients. You can use gluten-free chicken broth instead of water.