Brown Sugar Dijon Glaze

Ingredients:

3 Tablespoons coconut oil

2 Tablespoons Dijon mustard 

2 Tablespoons maple syrup

1 cup brown sugar

Directions:

Bake pre-cooked ham at 325F for 15 minutes per pound of ham (ham should be 140 in the center). 

Combine ingredients in saucepan and heat on medium heat until it starts to simmer. Pour over ham and serve. 

Yield: enough to cover 8-10 lbs of ham. 

Gluten-Free Chicken Roll-ups

This is an adaptation from a recipe I loved before going gluten-free.

Filling Ingredients: 


2 cups cubed chicken (boiled)
1 8 oz package light cream cheese
1 stalk celery (finely chopped)
1 tsp poultry seasoning


Crescent Rolls Ingredients (I doubled the recipe): 


1/2 cup butter
1 1/2 cups small curd cottage cheese, do not use low-fat
2 cups all-purpose gluten-free flour
2 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 teaspoon gluten free baking powder
4 teaspoons sugar


Bread-crumb topping: 

1/4 cup butter, melted
1 cup gluten-free Italian bread crumbs



Directions:

• Use an electric mixer or blender to mix together the butter and cottage or ricotta cheese. Mix well. Add the dry ingredients and mix until a dough ball forms. Wrap the dough in cling wrap and chill for two to three hours.
• In medium bowl, mix together chicken, cream cheese, celery, and poultry seasoning until well combined.
• Preheat oven to 350°F. Sprinkle GF all-purpose or rice flour onto your work surface and roll half the dough into a 14 inch circle. You may find it easier to roll the dough between two layers of good quality baking paper or cling wrap. Cut the dough into 8 triangles.
• Divide filling into 16 servings. Place one serving of chicken at the widest part of the triangle and roll each triangle from the wide end to the tip. Roll crescent in butter and then Italian bread crumbs. Repeat for 2nd batch of dough. 
• Place the rolled crescents on a baking sheet and bake for approximately 20 minutes, until golden. 

Quinoa Stuffed Acorn Squash with Hazelnut Crusted Salmon

I picked up fresh hazelnut salmon from Trader Joe's and pan fried it, sprinkled it with a little lemon juice and then served it with the squash.

Adapted from this recipe: 

Ingredients: 



4 small acorn squash, halved and seeds removed
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup quinoa, rinsed
1/2 cup chopped fresh basil
4 oz herbed goat cheese, cut into small cubes
1/2 cup roasted, salted pistachios, chopped
1 teaspoons red-wine vinegar
Pinch red-pepper flakes


Directions: 

• Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.
• Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, basil, goat cheese, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.

Corn Chowder

Now for the soup on the right. My roommate made this delicious summer corn chowder, but I wanted to find a way to make it allergy-free.

Ingredients: 

2 tbsp olive oil

1 small onion, peeled and cut into 1/4 inch dice (1 c.)

2 ribs celery, cut into 1/2 inch dice (3/4 c.)

8 sprigs thyme (FYI 1 sprig is not a leaf but an entire stem)

Salt and Pepper

3 cups chicken broth

2 cups frozen corn 

5 small fingerling potatoes, cut into 1/2 in. thick slices

1/2 poblano chile, seeded and cut into 1/2 inch dice

1 can coconut milk

Directions: 

• Add oil, onions, celery, thyme, and salt and pepper to taste to stockpot. Cook over medium-low heat until translucent, about 8 minutes. Add chicken broth and bring to a boil. Reduce heat to medium and simmer 15 minutes.
• Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add coconut milk and simmer until soup is hot.

The recipe calls for crumbled bacon as a garnish, but I left it out because the soup was already so hearty.

Spicy Thai Soup

I stumbled upon this recipe on the Thai Cooking channel on my Roku. I made 2 soups at the same time, this is for the soup on the left. The recipe calls for chicken, but I used potatoes instead of chicken. 

Ingredients: 

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

4 cloves garlic, chopped

1 (4 inch) piece fresh ginger root, chopped

4 cups chicken broth

1 tablespoon vegetable oil

7 baby red potatoes quartered

12 ounces fresh white mushrooms, quartered

2 teaspoons red curry paste

3 tablespoons fish sauce

1 lime, juiced

2 (14 ounce) cans coconut milk

1 red onion, sliced

1/2 bunch cilantro, roughly chopped

1 lime, cut into wedges, for serving

1 fresh jalapeno pepper, sliced into rings

Directions:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

This can easily be made vegan with the following substitutions: 

• potatoes for chicken
• vegetable broth for chicken broth
• soy sauce for fish sauce

Spicy Spinach Risotto

The original recipe called for chicken, but I skipped the chicken and used this as a side dish instead.

Modified from this recipe 

Ingredients

Rice: 

2 cups Arborio rice

1 tablespoon oil

4 cups chicken (or vegetable) broth

Seasoning: 

2 tablespoons olive oil

2 cloves garlic

1/4 teaspoon crushed red pepper (more to make it spicier)

1 tablespoon chopped fresh parsley

2 cups fresh spinach leaves

grated Parmesan cheese for topping (optional)

Directions

1. Place oil in large glass bowl and microwave for 15 seconds. Pour rice into bowl and stir, coating rice with oil. Heat rice for 90 seconds. Pour 4 cups of chicken stock into bowl. Microwave rice for 9 minutes (on high). Stir rice. Microwave for 9 more minutes. 

2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Mix in the parsley and cooked rice. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Thai Lime Coconut Chicken (or vegetables)

Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (see below for vegetarian substitution)
1 TBSP olive oil
3 cloves garlic, minced
1/2 yellow onion, sliced
1 tsp curry powder
1 14 oz can light or regular coconut milk
Zest and juice of 1/2 lime (use a 1/4 lime zest and hand squeeze half a lime, otherwise it's too limey)
1/4 cup green onion, chopped (optional)
2 tbsp fresh cilantro, chopped (optional)

Directions:
Heat the oil in a large skillet over medium heat.  Add the chicken, garlic, and onion and cook chicken until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro.  Serve over rice.

For vegetarian/vegan, replace the chicken with the following:
10 baby golden yukon potatoes, cut in 1-inch cubes
12 baby carrots, sliced

adapted from this recipe

Empty the Fridge Pasta Salad (vegan)

I've been working crazy hours at work so I haven't been able to cook as much as I like. The produce I purchased 4th of July weekend really needed to be used, so, inspired by my friend Becki's pasta salad, I made this:

(sorry for the ghetto picture, this is 2nd day pasta salad I had for lunch at work today)

Really, you could use any vegetables you have on hand - the most important veggies are the onions and garlic since they give the most flavor.

Ingredients:

1/2 package of twirly brown rice pasta

1 tbsp olive oil

1 clove chopped garlic

1 pkg asparagus

1/2 package crimini mushrooms

1 small onion diced

3 zucchinis

1 cube vegetable bullion

Dressing:

1/4 tsp seasoning (lemon pepper, Spike, or TJ's Everyday Seasoning)

1/2 tsp rice vinegar (or more to taste)

1 tsp olive oil (or more to taste)

Boil rice pasta for 7 minutes, drain and set aside in a medium bowl. Add olive oil, garlic, and asparagus to frying pan, saute for 3 minutes on medium heat. Add remaining vegetables and bullion to pan and saute until onions are translucent and vegetables are tender (about 3 minutes). Stir vegetables and seasoning into pasta. Add 1/4 tsp rice vinegar and 1/2 tsp olive oil to bowl and stir. Taste pasta and add remaining olive oil and vinegar (or more) if needed.

Pad Thai

Ingredients:

pad Thai rice noodles (about 4 cups cooked)

1 cup tofu (or meat of your choice)

1 zucchini, sliced

1 cup Thai peanut sauce (or more to taste)

3 green onions, chopped (optional)

handful of cilantro (optional)

Cook noodles according to "fried noodles" package directions. Put noodles, tofu, zucchini, and peanut sauce in wok or large frying pan and saute for 5 minutes, stirring occasionally until tofu and zucchini are slightly brown and noodles are tender. Top with green onions and cilantro.

Serves 4

Thai Peanut Sauce with Honey

(please pardon the poor quality photo, I liked this so much I started putting everything in containers for lunch

before I remembered to take a photo.) Original recipe can be found here

Ingredients

1/4 cup honey or agave nectar

1/4 cup smooth peanut butter

1 tablespoon crunchy peanut butter (optional)

3 tablespoons soy sauce, Bragg's, or coconut aminos

2 tablespoons rice vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

2 teaspoons minced fresh garlic

1 tablespoon minced fresh ginger root

1 teaspoon crushed red pepper flakes

Directions

Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. Serve with pad Thai noodles, spring rolls, or rice.

Thai Green Curry with Potatoes and Zucchini

Ingredients:

1 medium zucchini

1 medium potato

1 can unsweetened coconut milk

2 to 3 TBSP green curry paste

2 large chicken breasts, cubed (can be replaced with 2 cups tofu or 2 additional potatoes)

1 1/2 cups chicken broth or water

2 TBSP low sodium soy sauce (or 1 TBSP regular soy sauce)

1 TBSP coconut sugar or brown sugar

a handful of fresh Asian or Italian basil leaves (optional)

Directions:

Slice zucchini in half lengthwise and cut into 1 inch pieces and set aside. Cut potato into 1 inch pieces. In medium saucepan, bring 1/2 can of coconut milk to boil over medium high heat. Cook 2 to 3 minutes, stirring occasionally. Add the curry paste and cook 2 to 3 minutes until it is dissolved in the coconut milk. Add the chicken and potatoes and cook 2 minutes more, tossing to coat it with the sauce.

Add the remaining coconut milk, the chicken broth, zucchini, soy sauce, and palm sugar. Reduce heat to medium, stirring occasionally, for 8 to 10 minutes until chicken is cooked, and potatoes and zucchini are tender, but firm. Remove from heat and stir in fresh basil leaves.

Serve over brown rice.

Serves 4 to 6.

Lettuce Wraps

Ingredients

1 tablespoon canola oil

1 tablespoon dark sesame oil

1 tablespoon rice vinegar

1 tablespoon low-sodium soy sauce

1 1/2 teaspoons chili garlic sauce (such as Sriracha)

1 teaspoon grated peeled fresh ginger (or 1/4 tsp dry ground ginger)

1/2 teaspoon grated orange rind

2 garlic cloves, minced

Dash of sea salt

1 bunch green onions chopped

1 can water chestnuts, drained & diced

4 (6-ounce) skinless, boneless chicken breast halves cut into chunks (or 1 pkg tofu)

Cooking spray

8 Boston lettuce leaves (butter lettuce)

Toppings:

1 cup fresh mint leaves (optional)

1/2 cup bean sprouts (optional)

1 lime, cut into 8 wedges (optional)

Chopped cashews or peanuts (optional)

Preparation

Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. I was so hungry when I made this that I just tossed the chicken in the marinade and cooked it immediately. Remove chicken from bag, and discard marinade (if any is leftover).

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done. Add water chestnuts to pan. Stir until warm. Divide chicken evenly among lettuce leaves; top each lettuce leaf with green onions, sprouts, cashews or peanuts, and about 1 teaspoon reserved oil mixture as desired. Serve with lime wedges.

Vegetarian/Vegan Cassoulet (french stew)

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I however used the Vegetarian version of this (it's SO much cheaper!)

I made this last night. It was easy and it tasted good. I would definitely make it again. - my alterations are in bold.

Vegetarian/Vegan Cassoulet

Vegetarian Cassoulet by Gourmet Magazine, March 2008

Ingredients:

3 medium leeks (white and pale green parts only)

4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces

3 celery ribs, cut into 1-inch-wide (25 mm) pieces

4 garlic cloves, chopped

1/4 cup (60 ml) olive oil

4 thyme sprigs

2 parsley sprigs

1 Turkish or 1/2 California bay leaf

1/8 teaspoon (2/3 ml) (1 gm) ground cloves

3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained

1 qt (4 cups/960 ml) water (next time I would use vegetable broth)

Optional: (I would definitely leave this out and eat the soup with French bread)

4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette

1/3 cup (80 ml) olive oil

1 tablespoon (15 ml) (12 gm) chopped garlic

1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (I submerged the cut pieces in the salad spinner bowl because there were clumps of dirt in the leeks) and pat dry.

2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

3. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.

4. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs (or serve with French Bread).

Optional:

5. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.

6. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.

7. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

8. Cool crumbs in pan, then return to bowl and stir in parsley.

Vegetarian Pizza

I have a seriously obsession with Round Table's Gourmet Veggie Pizza. It is truly amazing. I decided to try my own variation and was quite please with how it turned out.

Ingredients:

1 tbsp olive oil

1 clove garlic (chopped)

1 cup sliced zucchini

1/2 cup raw spinach

1/2 can artichoke hearts (chopped)

1/4 sliced yellow onion

2 tbsp chopped fresh basil

1 cup shredded mozzarella cheese

1 cup chopped heirloom tomatoes

1 Trader Joe's 100% whole wheat pizza dough

1 tbsp Parmesan cheese

Directions:

Preheat oven to 450 (or temperature listed on pizza dough package). Roll out pizza dough according to instructions on package. Mix olive oil and garlic together and apply with a pastry brush across the dough. Sprinkle half the mozzarella cheese on the dough. Arrange toppings on dough. Sprinkle remaining mozzarella cheese on the dough. Sprinkle the Parmesan cheese on top. Bake for 10-12 minutes until done.

*For the vegan/dairy free out there, you may be able to omit the cheese in this recipe. The vegetables alone are very tasty on the bread.

Spinach Pasta Salad

I found this recipe on a friend-of-a-friend's blog. I ended up making a few adjustments because I forgot to buy everything.

Salad:

1 small package of fresh spinach

1 – 8 oz package of bowtie pasta – cooked, drained and cooled

2-4 TBLS sesame seeds

½ cup sliced toasted almonds

3 chicken breasts – seasoned heavily with lemon pepper seasoning, grilled and cut into bit sizes. (I used the rotisserie chicken from Albertsons and then seasoned with lemon pepper)

1 cup bean sprouts (I forgot to buy these and the salad was great without them)

Mix all ingredients and toss with the dressing just before serving it.

Dressing:

½ cup oil

½ cup sugar

1 tsp salt

1 tsp sesame seeds

3 TBLS soy sauce

2 TBLS rice vinegar

½ tsp sesame seed oil

1 tsp grated fresh garlic (about 2 cloves)

1 tsp grated ginger (I used 1/4 tsp ground ginger)

Blend in blender or Magic Bullet. Let dressing warm to room temperature before tossing into salad.

This salad could very easily be made into a vegan or vegetarian dish by not including the chicken!

Trader Joe's Apple Sausage Pasta Salad

Ingredients:

4 chicken-apple sausage links, broiled and sliced (trader joe's)

1 bag mushroom tortellini (trader joe's)

1 bag wheat rotini Pasta (trader joe's)

1 can sliced black olives

1 jar (small) sun dried tomatoes

1 jar artichoke hearts

1 pack of feta cheese

balsamic vinegar dressing to taste (start with 1 tsp)

Directions:

Cook pasta according to package directions. Stir in sausage, olives, tomatoes, artichoke hearts. Add Balsamic vinegar, until desired taste. Stir in Feta. Refrigerate until cool (4-6 hours). Can be made 24 in advance.

Pumpkin Black Bean Soup

I made this tasty soup for our R.S. Christmas program and for Diner's Club. Second time around was even better! The cayenne pepper really does make a difference. It gave it the little kick I like.

Ingredients:

4 Tablespoons olive oil

1/2 cup onion, finely diced

2 garlic cloves, minced

1 Tablespoon ground cumin

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon ground black pepper

¼ teaspoon cayenne pepper (optional)

2 cans black beans (15 oz each), drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (16 oz) pumpkin puree

4 cups vegetable or chicken broth

Salt to taste

Optional Garnishes

Baked pumpkin seeds

Cheese

Sour Cream

Parsley

Crushed tortilla chips

Instructions

1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes.

2. In a food processor puree the beans, tomatoes, and 2 cups of broth. Add the puree, pumpkin and remaining broth to the pot.

3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.

Adapted from Home Made Simple and Noble Pig. Picture by Laura Flowers.

Italian Breaded Chicken

This is one of my favorites. It's relatively easy and VERY impressive.

Ingredients:

1/2 c Italian bread crumbs

1/2 c. Parmesan cheese

1/4 c. almond finely chopped

1 tsp salt

1/2 tsp dry Thyme slightly crushed

1/4 tsp seasoned pepper (or black pepper)

1/2 c. butter

1 clove garlic crushed well

4 chicken breast halves

Instructions:

Combine dry ingredients in a pie tin. Melt butter and garlic in a bowl. Dip chicken into butter and then the crumbs. Place on a cookie sheet and bake at 350 for 45 min. Baste with butter from the cookie sheet every 10 min. You may need to melt more butter and add it to the chicken for basting.

Crock Pot Chicken and Mushrooms

6 chicken breast halves

1 1/4 tsp salt

1/4 tsp. pepper

1/4 tsp paprika

1 3/4 tsp chicken bouillon granules

1 1/2 cup. sliced mushrooms

1/2 cup sliced green onions

1/2 cup dry white wine or vermouth

1 can evaporated milk

5 tsp. cornstarch

minced fresh parsley

1. Mix salt pepper and paprika and rub into chicken

2. alternate layers of chicken, bouillon granules, mushroooms, and green onions.

pour wine slowly over top. DO NOT STIR.

3. cover and cook on high for 2.5 to 3 hrs or on low for 5 to 6 hours.

4. Remove Chicken and vegetables.

5. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat breing to a boil for 1 to 2 minutes or until thickened.

7 Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Tequila Lime Chicken Enchiladas (Crockpot)

1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño chilies (optional)
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin

2 cups grated cheese

1 pkg flour tortillas

2 15oz cans enchilada sauce

Mix first 8 ingredients in bowl. Add chicken; turn to coat. Place chicken and sauce in crockpot set to high. Cook 4 hours. (you can also cook on low for 8 hours or place chicken in 9x13 pan and cook @ 375 for 45 min.) Shred chicken. Pour enough enchilada sauce in 9x13 pan to coat the bottom. Pour enchilada sause in shallow dish or plate and coat tortillas in enchilada sauce. Put chicken and cheese in tortilla. roll tortilla and place in pan. Once the pan is full, pour remaining enchilada sauce over enchiladas. Bake at 350 for 35 min.