I've lost count of how many ways I've made chicken and rice, but here's another one...
Baked Chicken #???
Roll the chicken pieces in gf flour and season generously with:
- salt & pepper
- onion & garlic powder
- smoked paprika
- turmeric
- tarragon
- sweet basil
Drizzle a little olive oil over and bake about 20 min. Flip the pieces over and season again. Bake till done. Serve with Jasmine Rice!
Yellow & Green Squash
1. Slice a large sweet onion, and a several yellow and zuchini squash. Keep in mind that they cook down ALOT.
2. Layer them alternately with salt, pepper and olive oil added to each level. Don't skimp on the salt! Simmer on low until the squash is soft and juicy.
Tuesday, February 28, 2012
Thursday, February 16, 2012
Herbs, Glorious Herbs... Spaghetti & Meatballs
This is one of those recipes that compels me to say, "GROW HERBS!"
Until you have used fresh or freshly dried herbs, you can not imagine the difference. The aroma is truly heavenly and wafts throughout the house. I mean it. The smell of herbs will be in heaven- I'm certain! If you're ever stressed- sit in the midst of an herb garden and breathe deeply. You can literally feel your stress drain away. Herbs I love the most: sweet basil, Thai basil, spicey basil (do you see a theme here?), tarrogon and thyme- most of which are in this recipe. The secret to this recipe is lots of potent herbs. Use them generously.
As a side note... if you decide to grow herbs, drying them is a breeze. Cut and tie them into big bunches at the end of the summer (label the bunches). Hang them upside down and let them dry out until the leaves start to fall, then transfer them to large brown paper bags (each bunch in a separate bag). Once they have completely dried, i.e. are very crunchy- pull the leaves off into the paper bag and throw the branches away. Once all the leaves are off, sink your hands down into the leaves and roll them together between your hands, crushing them as much as possible (you have to do this over and over until you've crushed them all). Put them in glass jars and enjoy immensely throughout the whole winter!! I usually crush them some more when I use them (grab some in my hand and crush/roll them into the food) since I'm never patient enough to get them thoroughly crushed the first time around.
Herbed Home-made Spaghetti and Meatballs
Meatballs: Saute a large, finely chopped onion and 4 cloves of minced garlic.
Mix them with: 2 lb of ground beef, a handful or two of GF breadcrumbs, 2 eggs, and a generous sprinkling of basil, tarragon, parsley, salt and pepper. Shape it into meatballs and brown them in the oven at 400 (keep an eye on them, it doesn't take more than 10-15 min.).
Sauce: Blend 1 large gallon-size bag of tomatoes (I freeze all of my tomatoes in ziplocs; if you don't, just use it as a measurement.) Mix it with a.... you got it- generous supply of herbs!... such as basil, parsley, thyme and tarragon, going heaviest on the tarragon. Salt & pepper, and sprinkle a little bit of sugar in. Simmer the sauce until it is think and yummy, tasting and tweaking as you go. Add the browned meatballs to the sauce and serve with GF pasta.
Until you have used fresh or freshly dried herbs, you can not imagine the difference. The aroma is truly heavenly and wafts throughout the house. I mean it. The smell of herbs will be in heaven- I'm certain! If you're ever stressed- sit in the midst of an herb garden and breathe deeply. You can literally feel your stress drain away. Herbs I love the most: sweet basil, Thai basil, spicey basil (do you see a theme here?), tarrogon and thyme- most of which are in this recipe. The secret to this recipe is lots of potent herbs. Use them generously.
As a side note... if you decide to grow herbs, drying them is a breeze. Cut and tie them into big bunches at the end of the summer (label the bunches). Hang them upside down and let them dry out until the leaves start to fall, then transfer them to large brown paper bags (each bunch in a separate bag). Once they have completely dried, i.e. are very crunchy- pull the leaves off into the paper bag and throw the branches away. Once all the leaves are off, sink your hands down into the leaves and roll them together between your hands, crushing them as much as possible (you have to do this over and over until you've crushed them all). Put them in glass jars and enjoy immensely throughout the whole winter!! I usually crush them some more when I use them (grab some in my hand and crush/roll them into the food) since I'm never patient enough to get them thoroughly crushed the first time around.
Herbed Home-made Spaghetti and Meatballs
Meatballs: Saute a large, finely chopped onion and 4 cloves of minced garlic.
Mix them with: 2 lb of ground beef, a handful or two of GF breadcrumbs, 2 eggs, and a generous sprinkling of basil, tarragon, parsley, salt and pepper. Shape it into meatballs and brown them in the oven at 400 (keep an eye on them, it doesn't take more than 10-15 min.).
Sauce: Blend 1 large gallon-size bag of tomatoes (I freeze all of my tomatoes in ziplocs; if you don't, just use it as a measurement.) Mix it with a.... you got it- generous supply of herbs!... such as basil, parsley, thyme and tarragon, going heaviest on the tarragon. Salt & pepper, and sprinkle a little bit of sugar in. Simmer the sauce until it is think and yummy, tasting and tweaking as you go. Add the browned meatballs to the sauce and serve with GF pasta.
Monday, February 13, 2012
The Wonderful Combination of Maple and Cranberries
This is an easy breakfast that I love:
Maple-Cranberry Cereal
Cook brown rice cereal according to package instructions (I grind my own brown rice, but you can buy it too). Mix in a spoonful of virgin coconut oil for a plethora of health benefits, then sprinkle with walnuts and cranberries. Drizzle with maple syrup- and a little rice milk if you like. This is yummy, and I don't even like hot cereal!
Maple-Cranberry Cereal
Cook brown rice cereal according to package instructions (I grind my own brown rice, but you can buy it too). Mix in a spoonful of virgin coconut oil for a plethora of health benefits, then sprinkle with walnuts and cranberries. Drizzle with maple syrup- and a little rice milk if you like. This is yummy, and I don't even like hot cereal!
Friday, February 3, 2012
Chicken at Nathanael's
Numerous allergic reactions and infections later, I think I'm beginning to make my way back. Wow- this may be a mild winter for most people but not me. It's been a tough one. Thankfully, things are looking up now and I actually created a new recipe recently- in collaboration with my son Nathanael. It may sound a little funky but it was really good. I'm making it again tonight!
Spicey Banana Chicken
Saute red onions and carrots in olive oil. Add diced chicken breast and continue cooking, seasoning with McCormick's Mediterranean Spiced Sea Salt (I love this stuff) and Chipotle powder. When the chicken is cooked thoroughly add a few handfuls of lettuce mix and wilt it into the chicken mixture. Serve over rice and top with diced banana. Enjoy!
Spicey Banana Chicken
Saute red onions and carrots in olive oil. Add diced chicken breast and continue cooking, seasoning with McCormick's Mediterranean Spiced Sea Salt (I love this stuff) and Chipotle powder. When the chicken is cooked thoroughly add a few handfuls of lettuce mix and wilt it into the chicken mixture. Serve over rice and top with diced banana. Enjoy!
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