A collection of Rod's favorite recipes

Archive for the ‘Uncategorized’ Category

Gluten-Free Chinese Fried Rice

We are going gluten-free – not out of choice but because my wife has been diagnosed with Hashimoto’s which necessitates going gluten-free. Not excited about this – it’s expensive and inconvenient and we are really missing some of our favorite foods. So now we are looking for gluten-free versions of those old favorites. Here’s one – fried rice. Thank you, Gluten Free on a Shoestring, for this recipe.

Ingredients
2-3 tbsp. vegetable oil (I use canola)
4 eggs, slightly beaten + a pinch of kosher salt
4 scallions (both white and green parts), thinly sliced
1+ tbsp. rice vinegar
2+ tbsp. La Choy soy sauce (or Brag’s Liquid Aminos)
1 cup frozen spinach (optional)
4 cups cooked chilled rice (e.g., brown, basmati, white)

FIRST: Heat large (nonstick) saucepan of sorts and add eggs, swirling to coat pan with thin layer of eggs. Cook 30 seconds.

THEN: Add rice & fry, stirring, until heated through (3 minutes). Stirring rice should break up & distribute layer of mostly cooked egg. Add oil, then vinegar & soy sauce (to taste), stirring to coat & stir fry until liquid is evaporated.

FINALLY: Stir in scallions & spinach until heated through (2 minutes). Salt if necessary.

Original recipe here…

Butternut Squash SoupSimple but delicious. My favorite combination!

Ingredients

4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Baked Cod with Chorizo & White Beans

Baked Cod with Chorizo & White BeansThis recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.

INGREDIENTS

  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 ounces Spanish chorizo
  • 1 teaspoon chopped fresh thyme
  • 1 pint grape tomatoes, halved
  • 1/2 cup dry white wine, divided
  • 1 15-ounce can great northern beans, rinsed
  • 1/2 teaspoon salt, divided
  • 1 1/4 pounds Pacific cod, cut into 4 pieces
  • Freshly ground pepper, to taste

PREPARATION

  1. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
  3. Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.
  4. Makes: 4 servings

    Active Time: 20 minutes

    Total Time: 40 minutes

From EatingWell:  January/February 2008

Mindy Hoffman’s Fish Taco Recipe

4 c. Shredded cabbage
However much cilantro you want
An avocado or two in chunks
1c. Chopped tomato
1/3 c. Sliced green onion
2 T. Lime juice
1 T. Olive oil
1/4 t. Salt

*Mix all to make cabbage slaw.

1 lb. fish of choice
1t. Chili powder
1/4 t. Salt

*Mix salt and chili powder in a ziplock, add fish and coat.

*Cook fish in olive oil and assemble all in corn tortillas.

Sometimes I make this sauce too…

1/2 C. Sour cream
1/2 C. Mayo
1/4 C. Chopped cilantro
2 T. Taco seasoning

Avocado Soup with Cilantro, Coriander, Cumin and Lime

avocados-secret-superfood-300x205Ingredients
 
  • 1 large leek
  • 3 Tbsp. roughly chopped celery stalks
  • 1 large onion , roughly chopped
  • 2 bay leaves
  • 1 quart chicken or vegetable stock
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1 large ripe Hass avocado , pitted, peeled and mashed
  • Juice from 1 lime
  • 1 small bunch of scallions , finely chopped
  • 1 small bunch of cilantro , finely chopped
  • Salt
  • Freshly ground black pepper

Serves 8

Directions
Trim the root end of the leek, cut off the tough green leaves, cut the leek in half lengthwise and rinse well to remove any grit. Roughly chop the leek.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the leek, celery and onion, and cook for about 5 minutes or until the vegetables soften. Add the bay leaves, stock, coriander, cumin, avocado and lime juice and simmer for about 10 minutes.

Season with salt and pepper to taste. Ladle into bowls and serve topped with the chopped scallions and cilantro to taste.

Vegetable tian

Vegetable tian

4 tomatoes
3 large zucchini
2 aubergines
2 garlic cloves
A handful of finely chopped parsley
3 bay leaves
5 sprigs of fresh thyme
3 tbsp olive oil
salt and pepper for seasoning

Preheat the oven to 210°C/400°F. Clean all vegetables and slice them
finely into equal ‘rondelles’ (round slices). Sprinkle the aubergines
with coarse salt for 20 minutes, then rinse them with boiling hot
water. Drain. Rub garlic all over roasting pan, then align the slices
tightly alternating with each vegetable. Sprinkle sliced garlic all
over, place the sprigs of thyme and bay leaves on top, drizzle with
olive oil, season with salt and pepper. Cook in oven for 30 minutes.
When ready, sprinkle with fresh parsley and serve immediately.

Family Meatloaf

Yes, I know the emphasis here is on healthy foods, but there are some comfort foods that just have to be included. This is one of them. I had a ‘best of Sunset’ cookbook that I used until it literally fell apart and this recipe is one that I used most often. It’s an excellent meatloaf recipe.

FAMILY MEATLOAF

1 1/2 pounds ground beef chuck (I usually use 93 percent lean)
2/3 cup quick cooking rolled oats (or 1 cup of fine bread crumbs)
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning
2 eggs
1 teaspoon Worcestershire sauce
1 small onion, finely chopped
FOR THE TOPPING:
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons prepared mustard
1/2 teaspoon ground nutmeg

In a large mixing bowl, combine the ground chuck, rolled oats or bread crumbs, milk, salt, pepper, poultry seasoning, eggs, Worcestershire and chopped onion. Put in an 8×4-inch loaf pan.

Combine the ketchup, brown sugar, mustard and nutmeg. Spread over the meatloaf.

Bake in a 350 degree F oven for about one hour and 15 minutes.

Makes 6 to 8 servings