Linguini with Toasted Almonds & Grilled Aspargus

Well "winner winner chicken dinner"!!!!!! This was a tasty meatless dinner choice and could easily be made with regular pasta if the non-gluten individual is seeking extra gluten (some of my family members, my little brother, insist on having what they call 'gluten deficiency' where one must eat as much gluten as possible). Nonetheless I digress, tonight's yummy pasta dish would be enjoyed by all!!!!

Makes 4 Servings
Ingredients:
1/2 pound (8oz) of gluten free linguini (I used GF Fettuccini)
1/4 cup slivered toasted almonds slices or pine nuts*
1 tablespoon chopped fresh parsley
1/4 cup parmesan cheese or Soy alternative (I am watching my fats, so I sprinkled some on top for the look, but didn't want a lot of cheese)
1 teaspoon lemon pepper (McCormick makes a lemon pepper grinder now!!!)
2 tablespoons olive oil
Fresh Asparagus
Pam cooking spray

THREE EASY STEPS (Perfect for busy folks)
1. In a large pot, bring water to a boil and add salt liberally (I used very little and it came out fine). Add pasta and cook until done, following package directions
2. While pasta is cooking, prep the asparagus by lightly spraying a skillet pan/sauté pan. Clean asparagus and lightly coat with spray and season liberally with the lemon pepper seasoning.
3. Drain the linguini and toss with toasted almonds, parsley, parmesan cheese, lemon pepper, and olive oil.
SERVE IMMEDIATELY.

*Toasting almonds: Heat oven to 325 degrees and in a thin layer place the almonds on a baking tray (don't coat with Pam). Bake for 5 minutes and check for browning. Bake 3-5 more minutes checking on color of nuts. Some nuts will take more time.

Seasoned Tilapia with Roasted Veggies

Good evening to all of those excited to see my first recipe of my project!

*DISCLAIMER* I apologize for inaccurate terminology.....I will get better, promise!!!

 Tonight's recipe is actually not out of the cookbook because I have not made it to the grocery store (going tomorrow); however if you love fish and roasted vegetables then please make this!

This dinner is all the comforts of your mom's home-cooked dinners when you were a child. Feel free to use your favorite spices to season the fish! I chose Tilapia because it is one of the healthier fish to eat.

Prep Time: 10min
Cook Time: 25-30min (potatoes), 10-12min (fish)

Ingredients:
Tilapia, 4-5oz
Seasoning of choice, to taste
Pam cooking spray (olive oil)
Carrots
Potatoes
Onion

Season Tilapia fillet and let it rest. Prep vegetables by placing them in a mixing bowl and spraying a thin coat of Pam cooking spray and adding your favorite seasonings (I used paprika, garlic, thyme, salt, pepper, and oregano). Place in a sprayed baking dish at 350 degrees. During the last 10-12min of baking time begin cooking the Tilapia. Spray a thin coat of Pam in a sauté pan and turn on heat to Medium/High. Cook fish until cooked thoroughly (I noticed the fish needed a little more moisture so I used a little water to allow it to cook evenly).

 

 

 

 

 

I'M BACK!!!!!

I am going to go out on a limb and start fresh....I am getting bored with the regular meals I am making and trying to get excited about eating healthy because I am getting my life back!!!! With that being said, I have decided to pick up where I left off last and get some inspiration from a Gluten Free Cookbook written and published by Carol Fenster. If anyone has every used her recipes and can offer some advice I would greatly appreciate it. I know I don't have that many fans but maybe I will gain a few over the next 12 months or so!!!!!

CHECK BACK FOR NEW RECIPES!!!

Chicken Parmesan

Chicken Parmesan

Its been a long time since I have posted....but writing a Master's thesis, applying for jobs, and working a retail job don't exactly allow for homemade cooked meals that deserve the spot light like this awesome recipe I created today. Not only have I never made homemade chicken parmesan, but I made a gluten free version that would fool even the toughest critics. Please try it out...you won't be disappointed!!!!

Serves: 6

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs/breasts
• 1 egg, lightly beaten
• 1 cup tortilla crumbs, or gluten free bread crumbs
• 28 ounces pasta sauce
• 1/2 cup shredded/sliced mozzarella cheese
• 1/4 cup parmesan cheese (optional)

Instructions

1. If the chicken breasts are large, cut them in half. Place the thicker half inside a plastic freezer bag (a cereal bag works too) and pound it with the flat side of a meat mallet until it is the same thickness as the thinner half. If keeping the breasts whole, just pound the thicker end.
2. Dip each piece of chicken in the egg and then coat it with the tortilla crumbs. Place the pieces in a greased baking dish.
3. Bake the chicken at 400 degrees for 20 minutes.
4. Pour pasta sauce over and around the chicken pieces. Top each piece with the cheeses.
5. Bake an additional 10 minutes or until the chicken is done.
6. Serve with hot cooked pasta.

Ooey Gooey Chocolate Chip Cookies

I am beginning to discover that I don't have to sacrifice the foods I once enjoyed when I can substitute gluten-free flours to remake my favorite treats. Try these chocolate chip cookies for a yummy treat. I have even won over my roommate on these awesome cookies!

Yields: 7 dozen, 2-inch cookies

Ingredients:
2 1/4 cups gluten-free, all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla
2 cups (12 oz) Guittard Semisweet Chocolate Chips
1 cup chopped walnuts (optional)

Directions:
Preheat Oven to 375 degrees

In small bowl, combine flour, baking soda, and salt, set aside.

In large bowl, cream butter, sugar, and brown sugar until light. Beat eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts (optional).

Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.

Slow Cooker Cabbage with Apples and Pork Roast

This was a nice recipe for a cold evening and for a Sunday! I cooked carrots separately to add color to the dish!
Ingredients:
1/2 medium head of cabbage, cored and chopped
3 apples, cored and diced (leave skin on)
1/2 small onion, chopped
2 tbsp cider vinegar
1/4 cup sugar
1/2 tsp salt
dash nutmeg
bay leaf
1 1/2 lb boneless pork roast, trimmed of visible fat

Directions: In a 4.5-qt slow cooker, combine all ingredients except pork roast and stir. Mash down a bit if you feel like you don't have room for your roast (it will seem very full at first but the cabbage will cook down quite a bit). Place unseasoned roast on top. Cook on low for about 8 hours or until roast is at least 160 degrees in the center.

Number of Servings: 4

Cold Weather Chilli

Feeling cold on a cold evening, or are you looking for a recipe to use during the superbowl? I used the following recipe from my gluten free cookbook, but doctored it up with a few additional ingredients. I hope you like it! I sure DO!!!!!
Ingredients:
1 can red kidney beans
1 onion, coarsley chopped
1 garlic clove
2 tablespoons olive oil
1 lb ground beef/turkey
8 oz tomato
2 oz green pepper
1 tsp chilli powder
1 tsp cumin powder
1 tsp chopped oregano
2 bay leaves
1 tsp chopped parsley
salt and pepper to taste
(optional: 1 tsp garlic powder, 4 oz can of tomato paste)

Instructions:
Fry the onion and garlic in oil until tender. Add the ground beef or turkey and fry until brown. Add the remaining ingredients except the beans and simmer gently in 1 cup of water for half and hour to one hour. Place kidney beans in crockpot and add cooked ingredients. Simmer chilli for an additional half hour before serving. (optional: serve with sour cream and shredded cheese if desired).