Tag: dinner Page 1 of 2

Thanks Mom! Zucchini Caprese Salad

On November 13, 2015

In Gluten free, Gluten Free Dining, Uncategorized

Moms are great for so many things and my mom certainly was and is a role model to me in so many ways. One thing she can always do is produce an innovative, healthy, delicious meal at what seems to be a blink of an eye (probably because while she’s slaving away in the kitchen, I’m goofing off). I was chatting with her last week and telling her about my new spiralizer and she sent me a great recipe… Which I promptly lost… But I think I’ve got the basic idea… The end result was delicious and this is truly healthy food at its best!!

zucchini caprese salad! yum!

Zucchini Caprese Salad (feeds 6)

16 oz mozzarella cheese, cut into cubes

2 T garlic, chopped

1 large handful of basil leaves, chopped

Pepper

1 can Rotel chopped tomatoes with chilies- mild

4 large or 6 medium zucchini, ends removed and spiralizer with small spiralizer

Almonds, salted, roughly chopped

1 c green olives, chopped

Olive oil

Ok!! Let’s go!

In large bowl, mix

Mozzarella, garlic, basil, 1 T olive oil, pepper and oilves

basic ingredients ready to go!

my kids thought i was trying to sneak in tofu! mozarella !

Spiralize zucchini and then sauté on medium high heat with olive oil and pepper to taste for 3-5 mins

my new toy in action!

beautiful spiralized organic zucchini!

Add tomatoes and cheese mix and toss.

get a little nutty!

Plate and top with almonds.

Enjoy!!!

easy, healthy, fast & delicious!

❤️

Whatever you do, do it to the best of your ability and enjoy the process!

Have a wonderful day!

Why are we always in a hurry? And… Potato Pizza! Meatless Monday!

By GlutenFreeHolly

On October 19, 2015

In Gluten free, Gluten Free Dining

Why are we always in a hurry? Does it seem that you run from one place to another? Perpetually late? This is our fault… We put these expectations on ourselves. There are 24 hours in each day… To use as we see fit.. Squander… Relish… Enjoy… Or FREAK OUT. Your choice. Save time or make time for the things that MATTER to you. No one else decides how you react to the world around you. Some days, I’m happy and cool as a cucumber when my kids are fighting… Others… I scream like a banshee! Why? My choice… But I like the calm me better… I try to keep the banshee in the river where she belongs!

Dinner time & prep can be stressful! Some people prepare the week’s dinner in advance… I’ve never liked doing that… I like to think about dinner during the day and then come up with a meal that I think will suit my family well on that given day… Or prepare them well for the next! Sometimes that means I have to hurry through the prep… But there are some dinners that are easy, fun and DELICIOUS!!

Tonight… Potato Pizza!! My kids love it and I love the easy prep! Plus it’s gluten free, vegetarian and can be varied just like any pizza!

Potato Pizza

Large potatoes- russet organic- 1 per person

Olive oil

Kosher salt

Wash, oil, salt… Like spa day 🙂

Wrap in tin foil and toss in oven for an hour at 375

Potato spa day!

Go for a run, play the piano, read a book, help kids with the homework or… Take a nap!!!!

Once cooked (if you’re really running late, microwave the potatoes) slice into quarters and the score in the other direction.

Sprinkle with Parmesan,

Pour on some spaghetti sauce

Cover with 1/4 cup each mozzarella cheese, then a little Parmesan and some fresh basil

Put plates in the oven (not on… Just still warm from potato baking) or microwave until melted

Enjoy! Take a deep breath! You’ll get there when you get there!❤️

Back to School Blues?.. How about Back to School BBQ! Bacon wrapped hot dogs & portobello mushrooms on the grill with Mexican Street Corn (elotes)

By GlutenFreeHolly

On August 23, 2015

In Gluten Free Dining

Wow! It’s the last night of summer! The stress, the excitement… The sewing of school patches… The laundry… The SHOPPING! OMG… For real? I think I bought out Office Depot…AND… They were out of shopping carts. REALLY! I was using a hand basket! It’s been a week and I think the indentions in my arm are permanent! But tonight, while the kids were heading out to the pool, and I was out to the Grill, my little one… The one with ADHD… The one with less than perfect self esteem…. The one who struggles just a bit more than the others… Says ” I’m a smarty Mom, you know that? I’m a real smarty” Hallelujah. What a beautiful way to start the school year. It comes from within… And it has to…but we have to be there to fuel the fire….keep the awesome…encourage the SMART, not just the “pretty”. Let me tell you, I LOVE the smarty comment…LOVE IT!

In celebration of the summer, I have bought BACON. As a doctor, I don’t consider Bacon food, it’s a fat, like butter, but anyway, like butter, it makes people happy, so we are having bacon wrapped hot dogs, for me…. Bacon wrapped portobello mushrooms and Elotes (Mexican Street Corn).

The kids are in the pool, I’m in the kitchen… So basically, everyone is happy!

Here’s what you need (warning… This isn’t healthy)

Bacon

Hot dogs ( I used Oscar Meyer select turkey dogs)

Buns ( I used top split pepperidge farm)

Portobello mushrooms

Corn on the cob

Mayo ( I use olive oil mayo)

Queso Fresco – crumbled

Chili powder

Butter corn on the cob, sprinkle with salt, wrap in foil -cook in oven 400 x 30 mins

Heat grill, then turn to low

Wrap hot dogs and mushrooms in bacon and place wooden toothpick to secure

Place everything on grill

Close lid x 7 mins

Turn up heat to medium… Yep… Turn up the heat!!

wine, grill, pool, kids, dogs, cooking, summer, miami = perfect

loaded grill….

Roll corn, dogs, and flip mushrooms

Place buns on top shelf to brown x mins

Take everything off the grill, remove all toothpicks!

Coat corn with mayo, crumble cheese over corn and sprinkle with chili powder

ENJOY!

necessary ingredients for Elotes!

hello! portobello mushroom!

hot dogs in paradise!

Get those kids out of the pool!

After dinner, we had a little more pool time, followed by Klondike bars!!

Yep… Now THAT’S a celebration!

Oh… And they were all in bed by 830! THAT’S a miracle!

Have a beautiful night!

❤️

Quinoa Crusted Quiche….Vegetarian & Gluten Free!

By GlutenFreeHolly

On August 5, 2015

In Gluten free

I’m out of ideas for dinner….and its 6 pm…and I’m on call….I don’t like to be on call, because they call, a lot. It makes me cranky. I recite “it’s my job…I love my job” and I do, but not so much the night call. It’s the fear of the unknown, waiting for the other shoe to drop. So, wimpy, whiny and trying to regain my PMA (positive mental attitude), I decide to try my hand at a Quinoa Crusted Quiche.

During the creation, I had a couple of “technical difficulties”… I never get the water to quinoa ratio quite right, but I think I got this worked out. In the end, I have a yummy, protein rich meal fit for a family of 6 :). And, my mantra has worked, the challenge of a new dish has me happily distracted!

Quinoa Crust

1 1/2 cup quinoa

2 1/2 cup water

1 t chili powder

1/2 t salt

1 T olive oil

Rinse quinoa, add everything and bring to a boil, and then simmer until ALL the water is absorbed.

Whisk in 2 eggs (Whisking makes me happy…did you know that?)

1 c shredded cheese (cheese makes me happy too!)

1 c gluten free bread crumbs

Press into greased pan ( bottom & sides) and bake at 400 for 20 mins

press the quinoa mix into a pan

Quiche Filling

Add olive oil to pan,

Sauté 1/2 red onion

1 white onion (small)

1T chopped garlic

Add 1 c chopped butternut squash

1/2 c chopped red pepper

1 can black beans rinsed

Salt, pepper to taste

1 t chili powder

2 t oregano

Sauté until veggies tender

butternut squash.. but you could use any veggies!

saute up deliciousness

a little call can’t stop me! (well, actually it can…but so far, so good!)

Once crust ready,

Whisk 8 eggs

1c shredded cheese ( I used “Mexican blend”)

Veggies

whisk that whole mess together! like it spicy? add some chipotle!

the more cheese, the better!

Pour into crust, bake 30 mins at 400

Top w cheese & serve with salsa verde on the side!

looking Good!

catastrophe averted!

PMA Success!

I really thought this was going to be a dinner catastrophe! Instead my kids each had 2 servings and it was DELISH!

❤️

Mexican Lasagna- super easy deconstructed gluten free & vegetarian quinoa enchiladas!

By GlutenFreeHolly

On June 16, 2015

In Gluten free

In a hurry? Need a fast, easy, healthy dinner? I love to make enchiladas, but honestly, when I’m in a hurry, trying to roll tortillas without them breaking and cracking etc can be time consuming, hand burning and sometimes frustrating… One day, in a hurry, I tossed the tortillas in the pan, lasagna style…. Yep! Mexican Lasagna! It’s possible that the chefs of Mexico may not like this name… If not, I’m sorry… Mostly…

So, I made some rice and beans and then get started on the filling…

What you need & instructions!

In large pan, add

Oil- 1 T

1 onion chopped

1 tsp chopped garlic

1 potato chopped

Salt, pepper, red pepper & Italian seasoning to your taste

Cook on medium high until the potato is tender about 7 mins. Add:

4 small sweet peppers

1/2 butternut squash chopped & peeled

Cook several mins, then add

2 cups veggie bullion

1 cup quinoa

Stir and cover, simmer for 15-20 mins, now for the easy!

Preheat oven to 350

Layer corn tortillas in pan,cover with 1/3 of topping, sprinkle with cheese, repeat x 2!

Cover with extra cheese, sliced green onion & cilantro

Cover with salsa verde (1 jar or 2 cups)

Cover with tin foil & Cook 20 mins or until cheese melted!

You’re amazing! Have a great night!❤️

Chilaquiles! Brunch, Dinner, Lunch… This is a quick easy & super delicious glutenfree dish that you and your kids will love!

By GlutenFreeHolly

On June 15, 2015

In Gluten free, Gluten Free Dining

There has been a lot in the news about food waste. Truly tragic with the high food cost, hunger and malnutrition. Chilaquiles is a dish designed to use leftovers! Leftover or aging corn tortillas, a variety of veggies… I looked through my fridge and I have 2 older half bags of corn tortillas, zip lock bags of half white and red onions, half a bag of sweet peppers….yep! I know what I can use these for! The only thing I needed to buy was tomatillos!

For chilaquiles, you just need salsa verde and tortilla chips. Both are best for this recipe when made fresh.

Step 1- Salsa Verde

12 tomatillos, husked & rinsed

1 jalapeño

3-5 small sweet peppers

1/2-1 onion

You can also add in tomatoes if you have some in their last days

Add all the above to boiling water

Boil 10 minutes

this is a great, tasty, fresh way to get in lots of veggies

Drain quickly and with still a little water, add to blender with

1 tsp salt

1 1/2c cilantro

Blend until smooth

Step 2- sauce for Chilaquiles

In sauce pan, melt 1T butter ( or olive oil), add:

1/2 cup chopped onion( I used red)

Pour in 1/2 of salsa verde (put remaining half in bowl and place On table for extra sauce!)

Stir occasionally, allow to thicken

Step 3- chips

Chop tortillas into strips or wedges

I used all my leftovers (around 20 small corn tortillas)

mission corn tortillas! yum!

Fry lightly, drain and place in casserole

go ahead… eat a few. warm fresh crispy chips are the BEST

Step 4- Assemble!

Toss with salsa verde gently, top with cheese ( I used queso blanco)

Serve!

Have a great day!!

❤️

Summertime Slumber party…. With homemade pizza and gluten free rice balls!

By GlutenFreeHolly

On June 10, 2015

In Uncategorized

Worknight for me… Not for them. So, we have a play date & sleepover going on here. That’s cool. I’m tired… They appear to have had Red Bull during their camp refreshments… And they have decided to watch Jumanji, because that’s not too scary. Are you kidding me? I’m in the kitchen cooking and I’m creeped out! But I’ll be fine. One thing I know how to do is feed hungry kids… And I am surrounded by them. One 14 year old bottomless pit boy, 2 – 10 year old girls and 2 – 6 year old girls.. They are starting to circle… Darting in like sharks on shark week… Trying to grab a cookie… Or a croissant… Even an apple or a banana… One of the 6 year olds just licked a croissant so I couldn’t put it back… The childbeasts are starting to get restless… But, I’ve got this!
First!

Homemade Pizza!
This is not gluten free… Although it can be! If you need the recipe, message me or check out past blogs.

This is a well loved meal by playdate attendees and doesn’t dissapoint! slumber party … pizza party.. happy party.

Next… I’ve been dying to try gluten free rice balls! So, here it goes!!
By the way… 4 of these disappeared before even being fried… Yep.. That good….well and the sharkchildren… They are clearly ravenous. Its 640 pm.. The clock is ticking…. Anyway, I hope you ran, or swam or did orange theory today😊
Cook 1 cup of white arborio rice or sushi rice in your usual fashion but with a dash more water and a veggie bullion cube and 1 tsp olive oil – while that cooks…
Mix:
2 eggs
Salt and black pepper to taste
3 tsp parsley (I used dried)
1/2 cup shredded Parmesan
Put in the fridge to cool until the rice is done.
Mix the egg mixture with the rice… Stir like crazy or you will have egg chunks and this is Italian…. Go! Use those forearms!
go! go! go! stir fast so you end up with rice balls not chinese fried rice!

Ok. Put that in the freezer until cool!
Now! Make rice into balls and then roll in gluten free bread crumbs. Fry until golden in oil on medium high. Drain on paper towels.

Drain on paper towels and serve with marinara sauce! Now you are household hero!
Enjoy!!! I ate 7…

They were so delicious.. So cheesy… So crispy… So GONE!
Make it a great night!❤️

Quinoa Dinner Bowl- Fresh, Light, Easy & Delicious

By GlutenFreeHolly

On June 2, 2015

In Gluten free

Dinnertime! Fresh summertime quinoa bowl with light provincial flavors. This takes 30 mins.

Let’s go!

Quinoa Base

1 1/2 cup quinoa

3 cups dilute veggie broth (chicken if you prefer)

2 t thyme

1 T olive oil

2 tsp garlic

Heat oil in pan, add garlic to season pan and then add everything else. Simmer, covered until done (15-20 mins)

doesnt get easier than this…. except maybe the eat24 app on my phone…

Topping

In large sauce pan add:

2T olive oil

3tsp chopped garlic

Add 1 large leek sliced

1 fennel bulb sliced

1 cup sliced carrot

Lemon zest

Dash red pepper flakes

Cook until tender over medium heat

Add 2 T cooking sherry

1 c veggie broth

Juice from 1 Lemon

Fresh thyme – 3t

2 cans garbanzo beans drained & rinsed

Salt & pepper

Heat through

Mix in 1c coarsley chopped spinach leaves

THIS even looks healthy! yum!

Serve quinoa topped with scoop of topping, fresh lemon & pine nuts

step 1… drop some quinoa in bowl…& be happy

step 2- add the veggies! …& be happier!

addsome fresh thyme, pine nuts & some lemon & enjoy!

Make it a great night!❤️

Pinch Me…. You’re not dreaming! Coral Gables

By GlutenFreeHolly

On May 30, 2015

In Gluten Free Dining

We decided on a new place tonight…Gastrobar “pinch me”. Basically, quiet, great atmosphere, super attentive (but not at all annoying) service, great food and no tummy ache! Its located in a very quiet area of Coral Gables off Palermo.

Happy hour 4-7, unfortunately we had reservations at 8, but happy hour menu looked respectable! There is a beautiful patio area with outdoor lighting and citronella candles… But this is Miami… So, we opted for the mosquito free inside seating area.

We started with Sangria- me red, date white… Both yummy!

someone is checking out the sangria goodness!

Next we got the provoleta… Ok… All I can say is YUM.

Admittedly, there was a sudden look of panic when I said “I can’t eat gluten… Really”. But this was followed by detailed knowledge of the menu and suggestions on what I could eat. Of course, I had already checked out the menu and knew what I wanted… Either a delicious sounding beet salad or the “española” plate of cheese, meats (generously donated to my date), olives, figs, almonds and more! My date had pasta with pear and ricotta cheese… It looked wonderful… And I chose the española! Delicious.

For dessert, I had an espresso…mans my date had the crepes with dulce de Leche, which were exquisite.

So thats it!

Check it out!❤️

Friday = Fiesta! Yes! Of course, Gluten Free (& Vegetarian)

By GlutenFreeHolly

On May 29, 2015

In Uncategorized

4 more days of school. But who is counting anyway? Well, I have 3 who have switched to counting the minutes… Summer is so close, they can taste it. The pool pump broke over Memorial Day weekend and the pool is so green that I’m thinking a pet pod of tadpoles could be fun… BRING IT ON! Bring on the sun, the hurricane scares, the daily thunderstorms, the neighborhood crocodile (not kidding… Check out my Instagram account for a photo) and bring on those relaxing evenings without homework, no strict bedtimes of 8 pm…. Outside dinners… by the (hopefully clear blue) pool, under the starry Florida sky…. warm breezes, eating in our bathing suits, MAGIC…. BRING IT… We are ready!

In the spirit of celebration, I decided on a dinner of guacamole, chips, black bean sopes and quesadillas with handmade tortillas. All this in under 1 hour… With some goofing off while cooking (the only way to go).

Hungry yet?

Let’s go!

Guacamole (see prior posts for recipe)

Chips (tostitos are certified GF)

Handmade Tortillas & Sopes

4 cups Maseca corn flour

1 tsp salt

2 2/3 cup warm water

Mix well for 2 mins ( with your hands…. Its Friday… Sink those fingers in and de-stress) roll into balls and let sit. Divide into 2 sets of about 20 balls.