Avocado Toast (gf)

Avocado Toast (gf)

Avocado Toast (gf)
This is my take on my favorite meal that I order from Kaleidoscope at the Madison Improvement Club. I could literally eat this everyday and not get tired of it! 🙂

the ingredients:
4 large eggs
4 slices gluten-free bread (I used Udi’s)
1 ounce micro greens
Juice of 1 lemon
extra-virgin olive oil
pinch of paprika
pink himlayan salt salt
freshly ground black pepper

the method:

  1. Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 7 minutes.
  2. Meanwhile, coat each slice of bread with some oil then place on a grill pan over medium heat until toasted to your liking.
  3. While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then place in a bowl with lemon juice, salt and pepper. Use a fork to mash the ingredients together.
  4. When the eggs are ready, drain them, and place them in a bowl of ice water. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the mashed avocados, the halved eggs, some micro greens. Finish with a pinch of paprika, salt and pepper and serve immediately.
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Warm Green Goddess Rice Bowl (GF)

warm green goddess bowl

Warm Green Goddess Rice Bowl (GF)
serving size: 1 bowl
1/2 cup cooked brown rice
1 tablespoon coconut oil
1 clove garlic, minced
1 shallot, minced
1 handful kale, stalk removed and leaves chopped
1 small handful baby spinach
3 slices of halloumi, sliced
1 Egg
1/3 lemon
1/2 ripe Avocado

the method:

  1. Cook the rice according to its package. I like to use the microwaveable pouches available at Trader Joe’s to save time. Plus, it yields PERFECTLY cooked rice in 3 minutes.
  2. You will need two frying pans on the go at once. Place some coconut oil in both pans.
  3. In one frying pan, add the garlic, and cook until fragrant. Place the kale and spinach in and saute in the pan till just soft. You want it to just start to pop in green color.  Remove the pan from the heat and arrange on your plate/bowl.
  4. In your other pan, place your halloumi in and turn once it become golden and soft. Keep the halloumi off to one side on the pan, and use the other side to fry your egg.
  5. Arrange your bowl, green mix on the bottom egg and halloumi, I serve mine with a wedge of lemon and avocado on the side.

Broccoli and Meyer Lemon Pizza (GF)

pizzaBroccoli and Meyer Lemon Pizza (GF)

the ingredients:

  • 1 gluten-free pizza crust (I used Udi’s, but I plan on making my own pretty soon!)
  • 2 tablespoons olive oil
  • 1 medium clove garlic, minced
  • 1/2 small red onion, sliced thin
  • 1/2 cup shredded smoked mozzarella cheese
  • 1/2 pound broccoli crowns (about 1 cup), cut into small pieces
  • 1 small Meyer lemon, sliced thin and cut into quarters
  • Pinch or two crushed red pepper flakes
  • Pinch of salt (I used smoked salt because I am OBSESSSED.)

the method:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a small bowl, mix together the olive oil and garlic.
  3. If you are using your homemade or store-bought dough: drizzle a little olive oil onto a baking sheet and spread it around. Pat and stretch the dough into a 10-inch round and place on the baking sheet. If you are using a frozen pizza crust: plop it down on a baking sheet and get to work.
  4. Brush some of the garlic and olive oil mixture onto the crust.
  5. Evenly lay the onion slices over the top.
  6. Scatter the cheese over the onions.
  7. Place the broccoli in a medium bowl and drizzle the remaining olive oil mixture over the top. Toss well until the broccoli pieces are coated with the oil.
  8. Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.
  9. Bake for 8 minutes, or until the cheese is melted and the broccoli is tender with a few brown bits here and there. (Note: If you are using your own pizza dough, bake the pizza foe 10-12 minutes.
  10. I like to flip on the broiler for a minute or two to get a nice golden crust, but this step is totally optional.
  11. Slice and serve.

Tempeh with Broccoli

beef with broccoliConfession: I’m kinda obsessed with Pioneer Woman.

I realize she doesn’t necessarily cook the healthiest of meals (she uses butter almost as much as Paula Deen), but damn, those dishes look goooooood. While I was exploring the recipes on her blog, I came across a pretty simple and yummy-looking Beef and Broccoli recipe.

Considering the fact that Nick and I order Chinese take-out all the time, I figured this would be an excellent meal to try – and if it turned out awful, we could always order in. J

I used marinated skirt steak for Nick’s and marinated tempeh for my dish – luckily, both of our versions turned out phenomenally. I thought I had way more broccoli on hand than I actually did, so I compensated by adding some mushrooms and asparagus. Now, the original recipe calls for Oyster Sauce – but I can’t eat that so I made my own version that is vegetarian and shellfish-free.

Tempeh with Broccoli/Beef with Broccoli

  • 1/2 lb skirt steak, thinly sliced into 1/8-in (3-mm)-thick strips
  • 1 lb broccoli, cut into bite-size florets
  • handful of sliced mushrooms
  • 6 asparagus spear sliced into 3-inch pieces
  • 1 tablespoon high-heat cooking oil
  • 1 tablespoon minced garlic

Marinade:

  • 1 1/2 teaspoons gluten-free soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon cooking oil
  • Freshly ground black pepper to season the beef

Stir-fry Sauce:

  • 3 tablespoons “oyster sauce” (recipe follows)
  • 2 teaspoons Chinese rice wine (or dry sherry)
  • 2 teaspoons Chinese black vinegar (or balsamic vinegar)

“Oyster Sauce”

  • 3 tablespoons gluten-free soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon cornstarch (just mix)
  1.  In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinade for 10 minutes at room temperature.
  2.  In a small bowl, mix together the ingredients for “oyster sauce” in one bowl and the stir-fry sauce in another bowl.
  3.  In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the asparagus for 3 minutes. Then add broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
  4. Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the mushrooms and tempeh/steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
  5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
  6. Serve over a bed of brown rice.

Grilled Tofu with Marinated Tomato Salad and Wilted Spinach

image

Tofu ingredients:

  • 1 block of extra-firm tofu, drained
  • 1 tbp. Light Soy Sauce
  • 1/4 tsp. ground ginger
  • 3/4 tsp. minced garlic
  • 1/4 tsp. sesame oil

Tofu instructions:

  1. Mix all ingredients together in a shallow bowl.
  2. Once the tofu has drained, slice five 1-inch strips and toss them in the marinade.
  3. Allow to sit for 5-10 minutes.
  4. Throw strips on a medium-high heat grill pan and cook for 3 minutes on each side.

Marinated Tomato Salad ingredients:

  • 6 to 8 ripe tomatoes
  • 4 green onions
  • 1 cup extra-virgin olive oil
  • 3 to 4 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • Salt and freshly ground black pepper
  • Handful fresh parsley leaves, lightly chopped
  • 12 fresh basil leaves, chiffonade
Marinated Tomato Salad instructions:
  1. Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
  2. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
  3. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
Wilted Spinach with Fried Garlic ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, sliced
  • 1 pound spinach, washed and stemmed
  • Salt & freshly ground pepper, to taste
Wilted Spinach with Fried Garlic instructions:
  1. Heat oil in a large skillet over medium-high heat.
  2. Add garlic and stir until golden, about 30 seconds.
  3. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes.
  4. Season with salt and pepper.

Roasted Garlicky Green Beans

I’ve never claimed to be a “healthy” vegetarian. For those of you who know me, you know that I’m a carbohydrate fiend. I simply would not be able to live without my pasta and bread. However, eating a strictly carbohydrate-based diet will undoubtedly cause weight gain and all sorts of health issues. But I must admit that dressing up some simple veggies, like these yummy Green Beans above, with some parm and truffle oil makes what you used to try to hide under mashed potatoes, your favorite option on the plate. I got this recipe from Skinny Taste, and the recipe claims to be kid-approved; I totally believe it. I think we may have just solved every mother’s crisis when butting heads with their toddler at the kitchen table. Kids: Eat your veggies!

Ingredients:

12 oz green beans, trimmed (make sure they are dry)
2 tsp truffle oil
kosher salt + fresh cracked pepper to taste
1 garlic clove, minced
1 1/2 tbsp shredded parmesan

 Instructions:

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
  2. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
  3. Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Baked Fontina and Smoked Mozzarella with Thyme and Rosemary

Oh. My. Goodness. This was so delicious, if I do say so myself. Nick and I recently dined at North, in Arcadia – it quickly became one of our faves. They have an appetizer called the “Bread and Cheese Plate” – when we ordered it we figured we would be getting a selection of cheeses, some olives, chutney and bread; but what we got would be so much better.

While sipping on a lovely red wine, our jaws dropped to the floor when we saw a cast-iron skillet of cheesy goodness and beautifully grilled artisan bread slices. Needless to say, we were in heaven. This dish was so delish, that I couldn’t stop thinking about it days after we had been there. Naturally, I took a stab at creating it at home and it was my favorite dish that I’ve made to date.

I borrowed this recipe from Ina Garten, but added some twists to it. My recipe is below.

  • 1 pound Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced
  • 1 pound smoked mozzarella, 1-inch-diced
  • 1/4 cup white truffle oil
  • 6 garlic cloves, thinly sliced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 crusty French baguette, grilled and sliced

Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

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Distribute the cubes of Fontina and Smoked Mozzarella evenly in a 12-inch cast-iron pan. Drizzle on the truffle oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and truffle oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked cheese family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.