Category Archives: Main Dishes

Asparagus, Kale, and Mushroom Brown Rice “Risotto”

veggie risotto blog

This past weekend was filled with a few more meals eaten out than usual. Meals of the slim-on-vegetables variety. While I enjoyed what I ate, I was ready for lighter fare. I opted to break out my brown rice, and load it up with all the fresh spring vegetables I could find. Which, after my Saturday trip to the farmer’s market, was quite a lot. I’m notorious for buying every pretty thing I see at the market, and then wondering how in the world I will manage to eat it all before it goes bad.

I don’t cook with brown rice all that often. I like it – especially short-grain – but frankly, I often feel like the 40-45 minute cook time is too long. Which is funny, because honestly, making dinner usually takes me at least that long, once you factor in the dishes I am doing beforehand (from our lunches taken to work) and all. If I simply throw the rice on the stove to cook first thing, then tend to the dishes and the rest of the prep for this dish, it honestly doesn’t take any “extra time” at all. Dinner still happened at “normal” time. It was well worth it.

I mean, check out that result. The brown rice is nutty and slightly chewy, and holds up perfectly to this ”risotto” style dish. With a ton of vegetables, and just a splash of cream to tie it together, it’s light and flavorful, and fresh, and plenty filling enough to be considered a main dish if you choose. And while it does have some dairy, it’s easily made dairy-free and/or vegan with a few simple swaps.

So go ahead – go gangbusters at the farmer’s market! Throw caution to the wind! Grab all the fresh green veggies that catch your eye. Throw them all together in this risotto, and you’ll be sure they’ll be enjoyed, rather than ending up sad and forgotten in the crisper. You won’t be sorry.

Print Recipe

Asparagus, Kale, and Mushroom Brown Rice “Risotto” (gluten-free, vegan-adaptable)

2 1/4 c stock (chicken or vegetable)

1 c short-grain brown rice

2 T butter or olive oil

4 oz crimini mushrooms, quartered (or cut into eighths if they are large)

1 green onion, minced

1 small head green garlic, minced (can use 2 cloves of regular garlic if you don’t have green garlic)

1 t fresh thyme leaves, chopped

1/2 c white wine

8 oz asparagus spears, cut into 1/2-inch lengths

8 oz frozen peas, thawed

1 c chopped fresh kale (I used Red Russian, but you can use any variety)

Salt and pepper to taste

1 T butter or olive oil

1 T cream (can use almond, soy, or coconut milk for vegan)

2-3 T shaved parmesan (omit for vegan)

1/4 c fresh parsley, chopped

In a medium saucepan, bring the stock to a boil. Add rice and reduce to a simmer. Cover and allow to cook for 40-45 minutes or until cooked through.

Heat a large skillet to medium heat. Add butter/olive and allow to heat for a minute. Add the mushrooms and sauté until tender, stirring occasionally, about 3-4 minutes. Add the green onion, garlic, and thyme leaves and sauté an additional minute or until fragrant. Add the white wine and cook, stirring occasionally, until the wine has evaporated. Add the asparagus, peas, and kale and sauté for a minute or until the asparagus is bright green and heated through.

Add the rice and stir in, seasoning to taste with salt and pepper. Finally, stir in the butter/olive oil and cream. Serve, topped with parmesan and fresh parsley.

Serves 4.

 

Oven-Baked Chicken Taquitos

baked chicken flautas

I’ve mentioned before that one of our go-to meals is a simple roasted chicken (spatchcocked) with a few simple vegetables on the side. Of course, it’s just the two of us most nights, and we generally have leftover chicken after this meal. Often I’ll throw it on top of a green salad for lunch or dinner the following day. Sometimes, however, a little creativity ekes out, and I come up with something different to make with my leftovers.

This time around, it was chicken taquitos.

Traditionally, taquitos are rolled corn tortillas filled with meat and/or cheese and deep-fried. While I do deep-fry on the rare occasion, it’s a bit of a mess and not something I’d like to tackle on a weeknight. These, however, are totally do-able, don’t make a huge mess, and are lighter to boot. You simply mix together shredded, cooked chicken, spices, and cheese (dairy-free if you prefer), and roll it up in tortillas. Place them on a baking sheet, spritz a little olive oil over, and bake. Whip up a big bowl of guacamole while they’re baking, and you’re set. (Guacamole totally counts as a vegetable, by the way, so it’s a well-balanced meal. Personally, I think I eat enough of it to count as two vegetable servings. Go me!)

They’re definitely kid-friendly to boot, as they’re a great finger food. You can even customize them to your liking. Have leftover beef or pork instead? Use it. Want more spice? Why not add more chili powder, or even a little cayenne? It’s totally up to you. I imagine even adding beans would be tasty. All I know is, this is a recipe we will use time and again. I hope you will too.

Print Recipe

Oven-Baked Chicken Taquitos (gluten-free, dairy-free option)

3-4 c shredded cooked chicken

1 t ground cumin

1 t ground chili powder

1/2 t kosher salt

1/4 t garlic powder

1/4 t onion powder

1 c shredded cheese (I prefer Monterey Jack or Cheddar) or non-dairy cheese (such as Daiya)

12-16 corn tortillas

Olive oil or cooking spray (I prefer using olive oil in my Misto)

Guacamole and salsa to serve

Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper. Set aside.

In a large bowl, combine the chicken, spices, and cheese.

Place the corn tortillas on a plate and cover with damp paper towels. Microwave for 30 seconds, and then rearrange the tortillas so that the bottom ones are on top, the top on bottom, the inside ones moved toward the outside of the stack, and so on. Heat again for 30 seconds, covered again with the damp paper towels. Continue this until they are warm but not hot. This will make the tortillas more pliable and less prone to cracking when you roll them.

Place 3-4 tablespoons of the chicken filling in the center of a tortilla and rill up tightly. Place seam-side-down on the baking sheet. Repeat with the remaining tortillas and filling.

Spray the tortillas with olive oil (or lightly brush on) and bake for 20-25 minutes or until crisp.

Serve with guacamole and salsa.

Serves about 4.

 

 

Adventures in Curry-Making, or How to Make a Disaster of Your Kitchen

beef curry

So there I was, this past Monday night, with lofty goals of making a beef curry. I’d prepared the curry paste the day before to save time, and I grabbed my pressure cooker. The recipe I was using as a guideline (it’s rare that I actually follow a recipe – I tend to make a lot of changes along the way) suggested I would be braising my beef shanks for 2 1/2 hours. Since this was a weeknight, I figured a 45 minute stay in the pressure cooker would do the trick nicely.

And so it began. I browned the beef, and placed it in the pressure cooker along with a generous helping of coconut milk, fish sauce, palm sugar, lemongrass, and cilantro. Things were smelling good, and I was salivating at the idea of such a flavorful curry that would be gracing our plates in about an hour. I get really excited about curries of all kinds. There is just something so wonderful about an intense mix of spices and flavors that, when simmered for a bit, they really get to know one another and emerge as more than the sum of their parts. It’s comforting and soul-satisfying, and it’s why I have several recipes hanging around this blog, such as this Kerala-style Curry or this Shrimp Cauliflower Curry. A good curry sends me to my happy place.

Well, my (older generation, super-simple) pressure cooker began to heat and spit some steam, so I lowered the temperature a bit. I then set to chopping cauliflower for a side dish in my “prep area” towards the right of the stove. About 10 minutes had passed, and that’s when it happened.

Suddenly, the pressure cooker exploded with a loud “BOOM”, and shot off to my left, across the floor. I squealed. And then just stared, motionless, at the disaster in front of me. My husband (who was in our living room), moments later, asks me. “Are you okay?”

“Yeah.” I mutter, dumbfounded. So he asks again, worry in his voice. “Baby, are you okay?”

“Yes. I’m fine.” I say, rather flatly, given the situation. I was in a bit of shock. ”It exploded.”

The mess was horrendous. There was coconut milk on every surface to the left of where I’d been standing – on the cabinets, on the counter, on the stove (on the burner, smoking a bit and turning black, thanks to the sugar), on the floor, on the walls, and even on the cabinets and the books on top of the cabinets on the opposite side of the kitchen from the stove. The smell of fish sauce permeated the air. By some miracle, I had none on me at all. Later on, I would realize that I was rather lucky. That pressure cooker could have flown in my direction and bruised or burned me, or worse.

I quickly picked up the pressure cooker and set it back on the stove, with the beef and about half of the sauce still inside. My husband joined me, and we started cleaning. It was about then that I started to realize just how absurd the whole fiasco was. I laughed at it. Laughed at the coconut milk under the cabinets, laughed at how disgusting the floor was, giggled at the cilantro stuck to the wall inside my combination laundry room/pantry at the end of our kitchen (a good 12 feet away, at least), and joked about how we’d be finding this mess for months. Any other night, an event of this magnitude might have brought me to tears, but in that moment, it was pretty darn funny, and laughing was all I could do. It took us about an hour to get the kitchen back to some semblance of order. I mopped twice, and came back home the following day to mop again so I could get rid of the film left by the coconut milk.

Needless to say, we didn’t have curry that night.

However, I did manage to salvage that beef and remaining sauce. I stuck it in my smaller, 4-quart slow cooker and stuck it in the fridge. In spite of all that happened, I still wanted curry. Also, I detest throwing away food. So the following night, I asked my husband to take the slow cooker out of the fridge and turn it on high for a few hours when he got home. (He’s typically home an hour or two before I arrive.) I was going to resume this curry-making, for better or worse.

Thankfully, it was worth the trouble. Well, maybe not worth the trouble of the whole pressure-cooker-explosion thing, but it was worth salvaging the meat for another night. The slow cooker finished the braising job beautifully, and with a relatively quick finish in my skillet, we had a deliciously spicy, silky beef curry. There are a few things I’d do differently, if I was to make this again (and I’ll share those notes in the recipe below), but we were both more than satisfied, with happy, full bellies and that sense of calmness and peace that accompanies a good curry. It was a tad salty (even though I reduced the fish sauce), and of course, due to the explosion factor, the amount of liquids actually used in the cooking process are approximated. So this is definitely not a perfected recipe at this point, but I felt I had to share with you, if for the story alone! But all in all, it was worthy of seconds by my husband, so I declare it a winner.

Now, the next question is: Does anyone have a good (safe) pressure cooker recommendation? One requirement – it must not explode.

Print Recipe

Spicy Beef Curry, adapted from Bon Appetit - this is what I did, but I am giving you notes to adjust for better flavor next time.

Spice Mix:

3 whole cloves

1 1/2 t coriander seeds

1 1/2 inch cinnamon stick

1 whole star anise

1 t cumin seeds

seeds from 2 green cardamom pods

1 t kosher salt (I would probably use 1/2 t next time)

1/4 t ground cayenne (I would reduce this to 1/8 teaspoon or omit, as the resulting curry was plenty spicy!)

Combine first 6 ingredients in medium bowl. Add cold water to cover, then drain. Place spices in large wok or skillet. Dry-roast over medium heat until dry and fragrant, stirring constantly, about 5 minutes. Transfer mixture to spice grinder. Add salt and cayenne; grind to fine powder.

Curry Paste:

10 small chiles de arbol, stemmed

about 25 cilantro stems

1 c chopped yellow onion

6 garlic cloves, peeled

1 piece of ginger (about 1 1/2 inches long), thinly sliced

1 1/2 T grated lemongrass

Place chiles in small saucepan; add cold water to cover. Bring to a boil and reduce to a simmer. Allow to simmer for 30 minutes.

Combine cilantro stems, onion, garlic, ginger, and lemongrass in large skillet. Add 3/4 cup water. Cover skillet and cook until ginger is tender, about 20-25 minutes. Allow to cool for a few minutes.

Scrape vegetable mixture into a small food processor. Add drained red chiles. Blend, adding enough reserved chile soaking liquid by tablespoonfuls to form smooth paste. Stir in spice mix. If you are making this the day before, transfer to bowl, cover, and chill.

For the beef:

3 T coconut oil, divided

2 1/2 lbs cross-cut beef shanks (each about 1 1/2-2 inches thick)

2 cans coconut milk (if using a slow cooker, I’d reduce this by half)

2 cups beef or chicken stock (if using a slow cooker, I’d reduce this by half)

About 25 cilantro stems

3/4 c fish sauce (I would use 1/2 cup and increase the stock next time – or if using a slow cooker, I’d use 1/4 cup)

1/3 c coconut palm sugar (if using a slow cooker, I’d reduce this by half)

1 1/2 T grated lemongrass (if using a slow cooker, I’d reduce this by half)

1/4 c fresh orange juice

1/4 c chopped roasted cashews

1/2 c chopped fresh cilantro leaves

Heat 2 tablespoons coconut oil in a large skillet (if transferring to slow cooker) or Dutch oven over medium-high heat. Season both sides of the beef with salt and pepper. Brown the beef, searing until brown, about 2 minutes per side. Transfer beef to plate. Add the coconut milk, cilantro, fish sauce, coconut palm sugar, and lemongrass into the slow cooker or Dutch oven. If using a slow cooker, add the beef and turn on high for about 3-3 1/2 hours or until the beef is tender and pulling away from the bone. If using a Dutch oven, bring the liquids to a boil, reduce to a simmer, and add the beef. Cover and allow to simmer for about 2 1/2 hours or until beef is tender and pulling away from the bone.

Transfer beef to a plate to cool. Strain braising liquid using a fine-meshed strainer into a bowl and set aside.

Heat remaining tablespoon of coconut oil in the Dutch oven or a large skillet over medium heat. Add the curry paste. Stir until fragrant, about 5 minutes. Add 1 1/2 cups of the reserved braising liquid and bring to a boil. Add the orange juice and beef. Reduce heat and simmer for about 5 minutes, or until the sauce is silky and clinging to the beef. Adjust seasoning to taste.

Serve beef curry with steamed long-grain rice, such as Basmati, garnished with chopped cashews and cilantro.

Serves 6.

    Sriracha-Curry Hot Wings

    Sriracha curry hot wings

    Looking for a fun appetizer for the “Big Game” this coming weekend?

    Honestly, I’m not even sure how of the Superbowl much my hubby and I will be watching. It’ll be on, certainly, as we don’t mind watching the Broncos, but we will always be Dallas Cowboys fans first and foremost; even though they’ve pretty much stunk up the place for many years now. Also, we are old and require an early bedtime. But that doesn’t mean we can’t have good munchies.

    Even if you’re not a football fan, these wings will certainly be something to celebrate. They’re easy (no frying required), and they pack a punch of spicy flavor, thanks to Madras curry powder and Sriracha. While I may not have announced it often here, I have to confess: I am a huge fan of all things Sriracha. It’s a delicious, spicy-but-not-too-spicy condiment. When you have something that needs just a little oomph, Sriracha can be just that “thing.” I enjoy it especially on fried rice and eggs, but honestly, it’s excellent on just about anything. These wings are another such place where it compliments the curry flavor perfectly without overwhelming it. They’re complex in flavor, but easy to make and eat. Best of all, they’re finger food, and what better for a party than finger food?

    What do you like to serve at a Superbowl party?

    Print Recipe

    Sriracha-Curry Hot Wings (gluten-free, dairy-free)

    3 lbs chicken wings, drummettes and flats separated (save wing tips for chicken stock)

    2 t Madras curry powder

    2 t ground coriander

    1/4 t cayenne powder

    1 1/2 t kosher salt

    1/3 c canned full-fat coconut milk

    1 T Sriracha

    1/2 t honey

    1 t gluten-free soy sauce

    Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil and place a cooling rack on top of the foil.

    In a large bowl, add the wings. In a small bowl, mix together the curry powder, coriander, cayenne, and salt. Add to the wings and toss well, ensuring each wing is well-seasoned.

    Place wings in a single layer on top of the rack, ensuring none touch. Bake on center rack in oven for 25 minutes or until chicken is cooked through.

    Meanwhile, in a large bowl, whisk together the coconut milk, Sriracha, honey, and soy sauce. When wings are done baking, toss them in the sauce to coat.

    Serves 4-6.

     

     

     

    Fish Tacos with Southwestern Cabbage Slaw

    fish tacos

    I casually mentioned on Facebook the other day about a “foodie” related resolution I was making for this year – getting more comfortable with cooking seafood. You see, living in landlocked Dallas means seafood is often more expensive, meaning I have historically tended towards land animals for our protein sources. But not all of seafood is prohibitively expensive. There’s some reasonably-priced seafood around, especially the varieties local to the Gulf coast. There are also reasonably priced wild-caught options that are flash frozen. It’s not always optimal, but I can still make some good dishes with frozen seafood.

    So therefore, I am making it my mission to learn to cook many more seafood varieties over the next year. I’ll be attempting to make something at least once a week. They might not always show up here, but I’ll definitely share if there are winners! One such winner? These super-easy fish tacos.

    I found some flash-frozen wild-caught cod on sale. While this kind of purchase isn’t usually excellent for a dish where the fillet needs to be beautiful, they’re perfect for tacos, where the shape and size of the fish isn’t all that important. And with a bit of seasoning, a quick visit in the cast iron skillet, and topped with a simple cabbage slaw, these tacos make for a healthy, easy dinner. The cod, pan-fried in coconut oil, has pleasing little crispy edges that compliment the crunchy, slightly spicy slaw. Corn tortillas make the perfect delivery vehicle, and are a simple, naturally gluten-free option. From start to finish, these tacos can be ready in 30 minutes or less. Best part? They definitely won the husband “seal of approval”. There were no leftovers.

    Also, I’ve made my first “how-to” video, just for you! In an attempt to hopefully give you more insight into the goings-on of my kitchen (and to demonstrate just how easy this recipe truly is), I’m sharing with you some instructions on how to make the slaw for these tacos. I hope you’ll agree that once you see just how little time it takes to whip up, you’ll be sure to add it to your menu. I hope to provide even more simple videos in the future. Stay tuned!

    Without further adieu, here’s the video.

    And the written recipe!

    Print Recipe

    Fish Tacos with Southwestern Cabbage Slaw (gluten-free, dairy-free)

    1 lb cod fillets

    1 t kosher salt

    1/2 t each chili powder, garlic powder, and onion powder

    2-3 T coconut oil

    8 corn tortillas, warmed (I like to toast them in a dry skillet)

    Sour cream (dairy-free or regular) and/or avocados, if desired, for topping

    Southwestern Cabbage Slaw, recipe below

    Pat the cod fillets very dry with paper towels. In a small bowl, mix together the salt and spices. Season the cod fillets with the spice blend.

    In a cast iron skillet, heat the coconut oil over medium-high heat. Pan-fry the cod fillets, 2-3 minutes per side, until browned and crispy on the edges and cooked through. Remove and allow to sit on a paper towel-lined plate.

    To make tacos, break apart fillets into a few pieces and place pieces in each corn tortilla. Top with sour cream or avocado if desired. Top with cabbage slaw and serve.

    Serves 2-3.

    simple slaw

    Southwestern Cabbage Slaw (gluten-free, vegan)

    2 c shredded or thinly sliced cabbage

    1 large carrot, peeled and julienned (I like to use my julienne peeler for ease)

    5 green onions, sliced thinly

    3 T chopped fresh cilantro

    1 T finely chopped jalapeno

    1 T lemon juice

    1 T olive oil

    Salt and pepper to taste

    In a large bowl, add the cabbage, carrot, green onions, and cilantro. In a small bowl, whisk together the chopped jalapeno, lemon juice, olive oil, and season to taste with salt and pepper. Pour this dressing over the cabbage mixture and toss until well-combined. Taste and adjust seasoning as necessary. Serve or use for fish tacos.

     

     

    Arroz Con Pollo

    arroz con pollo

    Somehow, it seems that I never managed to make arroz con pollo. It just never appeared on the “to do” list. Obviously, this was a terrible oversight on my part. Now that I’ve made it, I’m not quite sure how I got by without it all these years.

    I realized that I’d made this oversight this past week, (Okay, so I was watching Top Chef and one of the chefs made Spanish arroz con pollo. Top Chef is one of my guilty pleasures.) and started to research recipes. I looked at Spanish versions, Cuban versions, and all sorts of other variations. Some recipes called for a ton of peppers, some, none at all. Some called for long grain rice, others, short-grain. Some used saffron, some annatto, and some turmeric. A few versions called for olives, and I even came across a recipe that used beer. After my research, I then decided to compile snippets of each recipe and make my own. It leans towards Cuban, but I won’t attest to its authenticity, as I’m not Cuban and have not had the pleasure of enjoying any Cuban food other than what has come out of my own kitchen. (Someone should really help me rectify this…are there any good Cuban restaurants in Dallas? Can someone fly me somewhere where there are good Cuban restaurants, please?) But regardless of origin, it was a hit with my husband and me. We ate until our bellies were full, enamored by the flavorful, slightly sticky Valencia rice with its aroma of saffron and tomato. The chicken was tender and echoed the same flavors as the rice. The jarred roasted red peppers added a perfect piquant punch that complemented the creamy, sticky rice.

    Comfort food at its finest. We’ll be having this again, I promise!

    Print Recipe

    Arroz con Pollo (gluten-free, dairy-free)

    1 3-4 lb chicken, cut into 8 parts

    1 t dried oregano

    1 t ground cumin

    1/2 t black pepper

    3/4 t kosher salt

    1 T red wine vinegar

    2 T olive or coconut oil

    1 c finely chopped onion

    1/2 c red bell pepper, diced

    3 cloves garlic, minced

    1/2 c tomato puree

    1 c white wine

    3 c chicken stock

    1/4 t saffron threads

    Salt and pepper, to taste

    1 lb Valencia or other short-grain rice (Arborio is an acceptable substitute)

    1 c frozen green peas, thawed

    Jarred roasted red peppers, for garnish (optional)

    Blot the chicken dry with paper towels. Toss the chicken in a large bowl with the oregano, cumin, pepper, salt, and red wine vinegar. Allow to marinate for 15 minutes.

    Heat the oil to medium-high heat in a large Dutch oven or other casserole dish. Brown chicken pieces all over, 2-3 minutes per side. (I did this in batches) Set chicken aside on a platter.

    Add the onion, bell pepper, and garlic to the remaining oil in the Dutch oven, and cook over medium heat for 1-2 minutes. Add the tomato puree and cook for another minute. Add back the chicken, wine, chicken stock, and saffron. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cover and allow to simmer for about 25 minutes.

    Meanwhile, place the rice in a fine-meshed strainer and rinse until water runs clear. Drain. When the chicken has simmered for 25 minutes, add the rice and stir in. Bring to a boil again and reduce to a simmer, cover, and allow to cook until rice is tender, about 20 minutes. (If you peek in on it and it seems too dry, you can add a bit of water and stir.) When it’s just about finished, stir in the peas.

    Garnish with roasted red peppers and serve.

    Serves 4-6.

     

    Review: Ronzoni Gluten-Free Pasta (Recipe for Southwestern Penne Pasta Salad)

    pasta salad

    This post is sponsored by Ronzoni and written by me. All opinions are 100% mine.

    How often do you purchase gluten-free pasta? I buy it every once in a while, but when Ronzoni contacted me about their gluten-free pasta, I’ll be honest: I was unaware that they offered it. However, I was keenly interested in learning more. After all, there are quite a few gluten-free pastas on the market that are incredibly finicky and often turn to mush at a moment’s notice. I’m always a fan of discovering a pasta that can cook up nicely, retain a good bite, and not turn to mush if I blink and leave it in the water for 10 seconds too long.

    If you’re familiar with Ronzoni, you’ll know they also make regular “gluten-full” pasta. I asked them about cross-contamination, and here’s what they had to say:

    “Ronzoni Gluten Free™ Pasta is also produced in a dedicated gluten free facility. When the ingredients arrive at the facility, they are verified to be gluten free and then each step in the manufacturing process is strongly controlled in order to protect the product from gluten contamination.”

    Good to hear, Ronzoni!

    So once the pasta arrived, I got to work preparing this lovely pasta salad recipe they shared with me. Cooking the pasta was a breeze – I just followed the instructions and it was the perfect texture. And while I’m not generally a pasta salad fan, I have to say, this pasta made a really nice salad. It was delicious at room temperature and served chilled. I brought it to my co-workers the following day and got several compliments on it! (The only person that knew it was gluten-free pasta was someone who has celiac disease.) It obviously passed the taste test of gluten-eaters, which is a good sign.

    I’m definitely a fan of Ronzoni. I’ll be checking for it the next time I’m at the store looking for pasta (this weekend, in fact!).

    Print Recipe

    Southwestern Penne Pasta Salad, recipe courtesy of Ronzoni (gluten-free, dairy-free)

    1 pkg Ronzoni Gluten Free Penne

    1 can (14 oz) black beans, drained and rinsed

    1 cup thawed frozen corn

    1 each large red and orange pepper, diced

    3 green onions, sliced

    1/2 cup chopped fresh coriander (cilantro) leaves

    1/3 cup canola oil (I used olive)

    1/4 cup lime juice

    1 tbsp honey

    1 clove garlic, minced

    1 tsp each finely grated lime zest, ground cumin, and chili powder

    1/2 tsp each salt and pepper

    1 avocado, diced (optional)

    Directions:

    1. Cook Ronzoni Gluten Free Penne according to package directions. Rinse under cold running water until cool; drain.

    2. Toss penne with black beans, corn, red and orange pepper, green onions and coriander.

    3. Whisk canola oil with lime juice, honey, garlic, lime zest, cumin, chili powder, salt and pepper until combined. Toss with the penne mixture. Stir in the avocado (if using) just before serving.

    4. May be served warm or chilled. To serve chilled: refrigerate for 20 minutes.

    Want more information about Ronzoni’s gluten-free pastas and recipes? Visit http://www.ronzoniglutenfree.com/ for additional product information and recipes!

     

    Turkey (or Chicken) and Gluten-Free Parsley Dumplings

    It’s been years since I’ve made chicken and dumplings. Early on in our relationship, my husband did more gourmet cooking than I did. Somewhere along the way, the tables turned, but he has always made his famous Turkey Gumbo. Usually, I’d save the excess broth, full of cayenne and turkey goodness, and use it to make spicy chicken and dumplings. Of course, at the time, my dumplings were biscuits from a can. But still, the dish was a once-a-year specialty, and we adored it.

    This time around, I opted to make turkey and dumplings. There was no gumbo (that might happen before the year is out if I ask nicely, though), but I had leftover turkey thighs and wings in the freezer that I didn’t use for gravy at Thanksgiving. I opted instead to use them for the meat for this dish, and some chicken broth I’d made a while back. So instead of turkey broth and chicken, this is chicken broth and turkey. You with me?

    Honestly, you could just as easily use a while chicken, cut up, in place of the turkey I used. It would be just as delicious, and I’m imagining it’s easier to locate a chicken than turkey thighs and wings. But whatever you use, be sure and make dumplings. Because in my opinion, it’s all about the dumplings.

    Good dumplings are fluffy, pillow-y clouds of deliciousness that sop up the broth from the soup. Bad dumplings, on the other hand, are none of these things. I’ve had bad dumplings. Not the canned biscuit ones – to be perfectly honest, those were not half-bad. I’ve had bad ones at restaurants. I’ve had failures in my own kitchen when attempting to make them from scratch as well. Thankfully, these are definitely not of the “bad” variety.

    These dumplings are pillow-y. Full of flavor. The parsley mixed into the dough really makes them special. While the turkey (or chicken) soup is delicious on its own, these dumplings take it to the next level. And when it’s cold and icy (like it was this past weekend here in North Texas), they warm your belly like nothing else can. They’re perfect for a day when you and the family have been outside in the cold, or just need a bit of comfort. It’s a bowl full of happy.

    Turkey (or Chicken) and Parsley Dumplings (gluten-free, dairy-free)

    1 large turkey thigh and 2 turkey wings (or 1 3-lb chicken, cut up)

    Salt and pepper

    3 T olive oil

    1/2 c diced onion

    1/2 c diced celery

    1/2 c diced carrot

    1 garlic clove, minced

    1 t minced fresh sage leaves

    1 t minced fresh thyme leaves

    4 c chicken broth

    1/2 c coconut milk

    Dumplings:

    1/2 c superfine brown rice flour

    1/2 c sweet white rice flour

    1/2 c tapioca starch

    1/2 c cornmeal

    1 T unflavored gelatin

    1 heaping tablespoon baking powder

    1 t kosher salt

    1 c coconut milk

    1/2 c water

    2 T minced fresh parsley

    Salt and pepper as needed

    Preheat oven to 375 degrees. Season turkey or chicken with salt and pepper. Roast in a single layer on a rimmed baking sheet for 30-45 minutes or until cooked through. Remove and allow to cool to touch.

    While the poultry is cooking, in a Dutch oven, heat the olive oil over medium heat. Add the onions, celery and carrot and sauté for 4-5 minutes. Add the garlic, sage and thyme and sauté for another minute. Add the chicken broth and bring to a boil. Reduce to low heat and allow to simmer.

    Next, make the dough for the dumplings. Whisk together the flours, cornmeal, gelatin, baking powder, and salt. Pour in the coconut milk and water and mix in. Add the parsley and stir in as well. Set aside.

    Once the poultry has cooled, remove the skin and the meat from bones, and shred the meat into bite-sized pieces and place into the simmering broth. Add the coconut milk. Stir in and taste to adjust seasoning, adding salt and pepper as needed.

    Drop rounded tablespoons of the dumpling dough into the simmering soup. Cover pot, leaving lid propped a bit open, and simmer for 15 minutes. Remove lid; allow to simmer for 10 minutes more.

    Serves 4.

    Learn more about living gluten free! Visit http://udisglutenfree.com/

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

    Chicken Tomatillo Chili

    I can’t stand soup when it’s hot outside. I often see coworkers enjoying soup for lunch all the year round, and I’m sweating just thinking about it if the temp outside is above about 75 degrees. (But I’ll drink hot coffee on an August morning, unless I’ve made cold brew coffee the night before. I’m weird, I know.) But now that it’s cooler, I’ve been incorporating more soups again.

    I am the biggest fan of a soup that satisfies as a meal. Sure, simple starter soups are delicious, but I still have to make something else to accompany them. A stew or chili is substantial. Filling. I can also freeze leftovers and have soup ready for me to grab and take to the office for lunch. This chicken tomatillo chili not only meets these requirements, it’s also a budget stretcher, thanks to the beans. It’s a big bowl of comforting, warming, hearty deliciousness.

    Chicken Tomatillo Chili (gluten-free, dairy-free)

    1 lb tomatillos, cut in half

    2 medium yellow onions, sliced

    6 garlic cloves, peeled

    2 Hatch (similar to Anaheim or Big Jim) chiles (you can also substitute other fresh chiles, just mind the heat and adjust accordingly)

    1 14-oz can whole tomatoes

    1 3 ½ lb chicken, cut into pieces, breasts removed and set aside

    6 c water

    2 t ground cumin

    1 t ground coriander

    1 t dried oregano

    2 t chipotle chile powder

    1 t smoked paprika

    1 t salt

    ¼ t black pepper

    2 ½ c cooked black beans (or 2 cans, drained)

    2 ½ c cooked white beans (or 2 cans, drained)

    2 ½ c cooked pinto beans (or 2 cans, drained)

    ½ c chopped cilantro

    Preheat broiler. Place tomatillos, sliced onions, garlic cloves, and chiles on a foil-lined baking sheet. Broil for 5-7 minutes or until the skins of the tomatillos and chiles are blackened. Remove from broiler and allow to cool. Peel the skins from the chiles, and remove the stems and seeds. (It’s a good idea to do this with disposable [non-latex if you have a latex allergy] gloves on.) Place tomatillos, onions, garlic, chiles, and the can of whole tomatoes (with the juice) in a large soup pot. Add the chicken pieces (reserving the breasts) and the water. Bring to a boil. Reduce to a simmer and allow to cook for 30 minutes. Add the chicken breasts and simmer for 20 minutes longer.

    Using tongs, remove all of the chicken and place on a platter to allow to cool. Meanwhile, add the cumin, coriander, oregano, chipotle chile powder, smoked paprika, salt and pepper to the pot and puree the broth and vegetables using a stick blender, or a regular blender in batches. Add the beans.

    Once the chicken is cool enough to touch, remove the meat and shred with your fingers, and place back into the pot with the beans. Allow to simmer for 20 minutes or until flavors meld. Adjust seasoning to taste. Serve garnished with cilantro.

    Serves 8-10.

    Quinoa Tabbouleh, Texas Style

    In keeping with my “Hey ya’ll, it’s SUMMER” theme around here as of late, I bring you a fresh, bright, delicious salad, full of quinoa, cucumbers, tomatoes, parsley, and basil, and a lovely slight heat of fresh jalapeno.

    But before we get to that, I have something to confess.

    Here it was, Sunday evening. Sunday dinner often revolves around roasting or preparing a whole chicken (usually spatchcocked – it’s easy and delicious that way.). We receive a monthly package from our local rancher, Rehoboth Ranch, which consists of whole chickens, ground beef, a roast, and breakfast sausage, so in an effort to utilize this delicious sum of meats, I try to implement this routine. It works well – we eat the chicken one night, and I use the rest of the meat to top a salad later in the week. (I also save the bones for stock, which, by the way, I am so behind in making…)

    Well, this past Sunday, I opted instead to grill the chicken, as it was warm and I didn’t want to turn on the oven to roast it. I made a yummy rub of chipotle chiles, jalapeno, coconut oil and lime and rubbed it all over the chicken and under the skin. This is gonna be tasty, I thought to myself. I heated up the grill, placed the chicken over indirect heat (well, semi-indirect – I had the chicken over low heat, and the other burners on high), and went inside.

    And proceeded to distract myself by making some ice cream, and forgot about the chicken. Was it for 15 minutes? 20? I don’t know. I realized it’d been far too long, and I ran outside to check. Too late. My chicken was blackened. Really blackened. Sigh. Operation grilled chipotle lime chicken: FAIL.

    I managed to salvage some of the meat, as it wasn’t completely burnt and dry – just the skin was totally black. So much for the rub flavor. That was completely gone. (Guess I’ll have to try that again some other time.) It definitely wasn’t the best chicken I’d ever cooked, let me tell you. I offered up apologies to the hubby more than once. It looked like hell.

    The moral of this story? Don’t try to do too much at once.

    There was still a highlight to Sunday’s meal, however – this salad. I’d been craving a tabbouleh-like salad for a while, and started to gather ingredients for a traditional version of the dish, when I saw the jalapenos I’d picked up at the farmer’s market, and then eyed the limes. Immediately I made a bit of a detour from my original plan, and instead decided on a more Texas-style version. I’m sure I’m biased, but I believe my version might just be better than the traditional. The jalapeno doesn’t add a ton of heat – just a nice kick. And the lime really brightens, making it sing. And of course, now that it’s summer, I managed to grab all of these items (okay, save the lime) either from my garden or the farmer’s market, so they’re super-fresh. I think that makes such a difference in a salad – the fresher, the better! Even if you don’t have access to a garden or farmer’s market, chances are, the produce at even your local grocery is fresher this time of year, making this an ideal choice.

    If you’re tasked with bringing a side salad to a dinner or barbecue this summer, this is a great option. It’s perfect to make ahead of time and will keep (and dare I say, improve) when refrigerated for a few hours before serving. Personally, I was just glad to have it to gobble up, instead of just my overly-blackened chicken. Gotta celebrate the successes when you can, right?

    Print Recipe

    Quinoa Tabbouleh, Texas-Style (gluten-free, vegan, sugar-free)

    1 c quinoa, rinsed

    1 1/2 c water

    1/2 t salt

    2 T lime juice

    1/4 c extra virgin olive oil

    1 garlic clove, minced

    1 jalapeno, seeded and diced

    2-3 T diced leeks (you can also substitute green onions/scallions)

    1 large cucumber, seeded and chopped

    2 medium tomatoes, seeded and chopped

    1/2 c chopped fresh parsley

    1/2 c chopped fresh basil

    Salt and pepper to taste

    Cook the quinoa by placing it, the water, and the 1/2 teaspoon of salt in a medium saucepan. Bring to a boil and reduce to a simmer. Allow to cook, covered, for 15 minutes. Fluff with fork and remove to a bowl and allow to cool.

    Meanwhile, whisk together the lime juice and olive oil. Toss the quinoa with this mixture. Add in the remaining ingredients and toss, combining everything well. Season to taste with salt and pepper.

    Refrigerate for at least an hour before serving.

    Serves 4-6.