Tuscan Panzanella with Quinoa

 
That may seem like an ordinary blog title, but boy, it means so much more to me.  That title is a great descriptor of a fabulous birthday trip with my family.  I just celebrated a HUGE birthday (ahem....50), and we celebrated in an amazing place--Italy.  It has long been a dream of mine to go and after many years of sending children off on wonderful trips, it was finally our turn.

Being the foodies that we are, you can only imagine how excited we were to be going to a place so well known for eating, cooking, and fresh ingredients.  For those that know I follow a gluten-free diet due to having celiac disease, you may be thinking "poor thing, all that pizza and pasta and other Italian specialties she wasn't able to have!"  But no, Italians are much further along in their education gluten-free living than we in America are.  Everyone understood "senza glutine" (gluten-free in Italian) and I had tons of gluten-free pizzza, pasta, bruschetta, tiramisu, etc.  And it was all delicious!

One of the highlights of the trip was a cooking class in Florence that we greatly enjoyed.  We didn't know what to expect, and it was such a treat!  Chef Vary welcomed us into her wonderful kitchen and we made ricotta gnocchi with squash blossoms, guinea fowl with balsamic and homemade red pepper sauce, chickpea soup with pecorino cheese, limoncello tiramisu, and a very traditional Tuscan dish, panzanella, made with quinoa. It was a delightful evening. 

Panzanella is normally made with bread; it is somewhat like a "bread salad".  Since we needed to make it gluten-free, rather than simply substituting with gluten-free bread, Chef Vary decided to use quinoa instead.  This thrilled me since quinoa has quickly become a favorite dish of mine when cooking at home.
 
This panzanella was the first dish I replicated once we returned home and I got back in the kitchen.  I made it for a get together with some ladies from my church, and had several requests for the recipe, so I am happy to share!  Keep in mind that quinoa is a very versatile dish.  I have made this many different ways, and have never been disappointed.  You can add most anything you like!  Simply cook the quinoa first (according to package directions) and then add any combination of flavors.  Some of our favorites:  mixed blanched vegetables with this homemade mustard vinaigrette or black beans, tomatoes, onions, with a homemade vinaigrette and a little red cayenne pepper.  Experiment, and have fun!  I promise you won't be disappointed.  You can even use a bottled dressing if pressed for time, or just olive oil and spices.

 Chef Vary's Tuscan Panzanella with Quinoa
1 cup dry quinoa (about 3 cups cooked)
Water according to package directions (I use two cups)
Salt (to taste, but I use 2 teaspoons)

Cook quinoa according to directions on package.  The only difference for me is sometimes I use chicken or vegetable broth instead of water to add more flavor.  Also, be sure to add salt.  It is important to season in layers when cooking.  Allow to cool.


Two large tomatoes, finely diced
1/2 cucumber, peeled and finely diced
1/2 cup sweet Vidalia onion, finely diced
2 cloves garlic, finely diced
FRESH basil, chopped (use a lot--probably 10 leaves or so)
Olive Oil
Salt and Pepper to taste
Freshly grated ginger to taste

Mix all the above ingredients.  I drizzled olive oil, and probably wound up with 1/4-1/2 cup added.  I added very little grated ginger.  As Chef Vary says, it is the secret ingredient.  Just enough to give it a fresh taste and leave you wondering what that flavor was.

Please comment and let me know if you make this, or one of the other versions I mentioned above, or if you create something of your own! 

Brussels Sprouts Salad

Well, this was a new one for me. Before visiting Chicago in October, I researched restaurants online so we would have an idea of some that we might want to try. Since I must eat gluten-free (for those that don't know I have celiac disease), I try to always choose restaurants that offer good options for me while also offering dishes that will keep my husband with the adventurous palate satisfied. The menu at this particular restaurant didn't have tons of choices for me, but the one that caught my eye was a Brussels Sprouts Salad. I ordered it, and boy, was I happy I did. The rest of the food that we were served was just okay, but this salad was memorable.

I came home and immediately began to search for a similar recipe. I found it here, and I made it for our Thanksgiving dinner. It was good, but not as great as I remembered the one in the restaurant being. So I played with it some, and actually simplified it and to me it is once again over-the-top delicious.

Looks yummy, huh? Before I share the recipe for the salad, I want to tell you about the dressing. It is a mustard vinaigrette that is very versatile. I keep a jar of it in my refrigerator to use not only on this salad, but on quinoa (a recipe for this coming later), spinach salad, mixed green salad, etc. It is so easy to mix up a quick batch of this, and so much healthier and cheaper than buying bottled dressing. Mustard Vinaigrette
2 Tablespoons stone ground mustard
6 Tablespoons white wine vinegar (1/4 cup + 2 Tablespoons)
3 1/2 Tablespoons sugar
1 teaspoon finely minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
3 1/2 Tablespoons apple juice concentrate
2 cups canola oil
1/4 cup water
In a small bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper and apple juice concentrate. Place this mixture in a food processor or blender; slowly add water and oil and mix until combined. Store in a jar in the refrigerator; shake well before using.
Printable Recipe

Now, for the salad recipe. Couldn't be easier. Play with it. Add different nuts, different dried fruits, different cheese. Even a different dressing! But keep the brussels sprouts. I promise--even if you're not a brussels sprouts lover--you will love them prepared this way!Brussels Sprouts Salad
16 oz. brussels sprouts
1/2 teaspoon - 1 teaspoon kosher salt (to your taste)
12 dried figs, chopped
1/2 cup almonds, toasted
1/2 cup finely grated Pecorino-Romano cheese
Dressing to taste

To prepare the brussels sprouts, trim the ends off (don't take much off, just the very end). Slice lengthwise into fourths, then chop into smaller pieces. Place in a colander and rinse very well (sometimes dirt can hide in the leaves, so I rinse several times), then put into a medium saucepan and cover with water and add salt. Cover, and heat just until they begin to boil. Remove from heat and pour back into a colander, then run cold water over them thoroughly. You do not want them to cook much at all. Allow to drain well (do this ahead of time if possible so they can drain for a while). After draining, spread several paper towels out on your countertop and place the brussels sprouts on them, then put more paper towels on top and press as much water out as possible. If you don't do this your salad will have a bland taste because of too much water left in the sprouts.
Place the drained and dried brussels sprouts into a large bowl, then add the figs and almonds. Pour the desired amount of dressing over this mixture and toss well. (I start with a minimal amount and add more if needed--doesn't take much!). Sprinkle the cheese on top.

The amounts recommended in this recipe are definitely suggestions--you can add more or less per your taste.
Printable Recipe
I can't wait for you to try this recipe! Please leave a comment and let me know if you enjoyed it--especially if you are converted from a brussels sprouts hater to a can't get enough, where have they been all my life brussels sprouts lover!

Pineapple Salsa

I have been in the kitchen a lot lately, and it has made me very happy! Baking, preparing meals, having get togethers with friends--and rather than feeling like a chore as a lot of cooking can often feel, my kitchen has been a place of happy days for me.

I have lost a good bit of weight over the last year, and cooking healthy, light meals is a priority for me. Before my diet, I very seldom ate fish. I didn't really care for it, and only ate it when absolutely necessary. Fast forward to today, and I eat fish an average of 3-4 times a week. "Fishy" fish is still something I avoid; mild, flaky fish is my top choice. Tilapia, grouper, red snapper and mahi mahi are my favorites.

Since I eat fish so often now, I am always trying to think of new ways to prepare it. Pineapple is so good right now, so I came up with this salsa to go on the tilapia we had this weekend. It is so delicious--it really tastes like something you would have in a restaurant. I encourage you to try it! This recipe, like most of the ones you see on this blog, is simple and fast--so easy to prepare! And this one is naturally gluten-free--always a plus.

Pineapple Salsa
1/2 cup finely diced pineapple
2 Tablespoons finely diced red pepper
1 scallion, sliced
2 Tablespoons pineapple preserves
1 teaspoon honey
1 teaspoon juice from pineapple (if you have it; if not leave it out)
1 Tablespoon lemon juice

Combine all ingredients. Serve over fish, chicken, pork tenderloin, or anything!

(In case you're wondering, I seasoned tilapia with salt and pepper, lightly dusted it with gluten-free flour, and sauteed it in a pan lightly coated with 2 teaspoons of olive oil until done).

If you read my blog and enjoy it, please let me know by leaving a comment. I would love to hear if you try any of the recipes!

Also, I am adding a feature on each post that will allow you to print out the recipes. Just click on "Printable Recipe" and it will allow you to do just that.

Printable Recipe

It's Been a Long Time.....and I Have Some Amazing Bread to Share!

I've been absent from this blog for many, many months for many, many reasons. The last year was like a whirlwind for me. Once 2012 arrived I have been determined to begin blogging again. I have a lot to share, but for now I want to share two fantastic recipes.

Recently, we were honored to be joined at dinner with our son's wife (Betsy), our granddaughter (Ada) and our daughter's husband (Myles). It was a precious time and we loved every minute of our time together. So unusual to have time with our "in-law" kids and not have our kids there as well. We had a pretty simple dinner, but I wanted to try something new so I made two loaves of homemade bread. I wanted to be able to eat some, so I made one loaf gluten-free using this recipe and another loaf that was not gluten-free using this recipe. Now I will be the first to say that making bread can feel very intimidating, and I don't have much experience with it. But the few times I have attempted it I have always had success, so I think it gets a bad rap. Both of these recipes are very simple and take very little time. I encourage you to give one or both a try!

I was very interested to see what the others enjoying dinner would say about the difference in the two breads. The loaves were both beautiful, as you can see here:

First, the regular, gluten filled loaf:

Yummy looking, huh? Makes me wish I could have a bite! It was a very traditional bread, good for spreading with butter or whatever your favorite topping is, or dipping in your favorite olive oil or dipping sauce. Now I bet a lot of you are thinking....who cares about the gluten-free loaf?

Well, don't dismiss it too quickly. Here is the gluten-free beauty:


And another:


I asked each person to give their honest opinion on both breads, and they all agreed that the gluten-free loaf was best! I don't think it means the regular loaf was bad (they all loved it!). But the gluten-free one was just better. It is a lovely, rustic bread that is full of flavor and is made from several different flours. Perfect to serve with dinner, or to have with breakfast or for a snack. It reheats beautifully in the microwave. Who could ask for more?

Almond Coated Chicken

After moving our youngest child to college in August, I gave myself a little while to get over the shock of her leaving, and then determined that I needed to find some slightly different, yet still simple, meals to prepare for my husband and I. I generally try to cook four-five nights a week, and I find myself going to the grocery store and staring at the meat counter, unable to be inspired by anything I see. It seems like I cook the same things over and over again. Does anyone else feel that way?

Some of my favorite fish dishes that I used to eat before being diagnosed with celiac disease were pecan or almond crusted. Now I normally cannot have these when we dine out because they are coated in flour. I had some chicken in my freezer that I wanted to cook, so I decided to try an almond coated chicken. I modified a Southern Living recipe that I had seen online, and it was delicious. For those of you that still have children at home, I think they would love it as well!

First, I placed chicken breasts between pieces of saran wrap and pounded them with a meat mallet until they were about 1/2-1 inch thick. I like to do this with any chicken recipe because they are often way too thick to cook thoroughly otherwise. (It's also good stress relief). Next, sprinkle with salt and pepper, then dredge in flour. I used gluten free flour, but regular all purpose flour will work fine.

In a small bowl, combine the buttermilk and honey mustard.
Put the buttermilk mixture in a shallow bowl or pan, put the almonds in another.
Dip the floured chicken in the buttermilk and honey mustard mixture.
Dredge the buttermilk coated pieces in the almonds until they are thoroughly coated on both sides.
Cook the chicken in an oven safe skillet on medium-high to high heat for one minute on each side or until the almonds are nicely browned.
Place the pan in the oven and bake for 10 minutes. Simple, quick, and amazingly delicious. I guarantee that this will become a regular in your kitchen!
Please comment and let me know what you think! I love to hear from you.

Almond Coated Chicken

4 boneless chicken breasts
salt and pepper to taste
1/4 cup flour (I used Jules Gluten Free All Purpose Flour)
1/2 cup buttermilk
2 tablespoons honey mustard
3/4-1 cup sliced almonds
2 tablespoons olive oil

Preheat oven to 450 degrees. Place chicken breasts between two pieces of saran wrap and pound with either a meat mallet or the skillet you are going to cook them in until they are about 1/2-1" thick. Salt and pepper both sides. Put the flour in a shallow pan or a ziploc bag and coat the chicken evenly. Mix the buttermilk and honey mustard and put in a shallow pan or bowl. Dip the chicken in this mixture and thoroughly coat on both sides. Place the almonds in another shallow pan or bowl and coat both sides in them as well. Put the oil in an oven-safe skillet; when hot, place the chicken in it and cook for one minute on each side on medium-high to high. Transfer the pan to the preheated oven and cook for 10 minutes.

Chocolate Birthday Cake

When my husband's birthday was nearing, I asked him (as I always do) what kind of birthday cake he would like. Even though it is not what he would normally choose any other time of year, nor what he would order when he is getting dessert at a restaurant, he seems to always lean towards a chocolate cake with chocolate icing for his birthday. This year I was determined to find the best recipe out there so that he would have a delicious treat.

So what did I do? I trusted Google, of course. And the recipe I found was definitely a keeper. It is an Ina Garten recipe (of Food Network fame) called Beatty's Chocolate Cake. Hubby loved it! And so did my daughter. Since I'm celiac and couldn't eat it, I had to trust their review. I tried the icing, but didn't love it, even though they said it was delicious. I'm more a fan of cooked fudge icing for chocolate cake. I'll include the recipe for both in this post so you can choose which to use.

In the past I have steered away from baking layer cakes because they always seem to come out uneven and never look pretty. But not this cake--it came out perfectly!
I used 9" round cake pans, but otherwise followed the recipe exactly. It was a very easy recipe that I would recommend to anyone. Layer cakes are awesome because they allow you to use more icing.....yum!
As you can see, I didn't take the time to make the icing perfect. He was on his way home from work unexpectedly early, so by the time the cake cooled I didn't have much time to get it iced.


Chocolate Cake:
nocoupons

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Buttercream Frosting:
6 ounces good semisweet chocolate
2 sticks unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon vanilla extract
1 1/4 cups sifted confectioner's sugar
1 tablespoon instant coffee

Chop the chocolate and place it in a double-boiler or a heat proof bowl over a pan of simmering water. In the bowl of an electric mixer, beat the butter on medium high speed until fluffy, about three minutes. Add the egg yolk and vanilla and continue beating about three more minutes. Turn the mixer to low, gradually add the confectioner's sugar, then beat at medium speed, scraping down the sides of the bowl if necessary. Beat until smooth and creamy. Dissolve the coffee in two tablespoons of the hottest tap water. On low speed, add the chocolate and coffee to the mixture until blended, but do not whip! Spread immediately on the cooled cake.

And last but CERTAINLY not least, this is the chocolate icing I would want on a gluten-free version of this cake if it were my birthday. Don't let the fact that this icing is cooked scare you--if you follow the simple directions, it is easy as pie (or in this instance, cake!).

Never Fail Cooked Chocolate Icing:
2 cups sugar
1/2 cup milk
1/2 cup cocoa
1/2 cup butter
2 tablespoons vanilla extract

Mix the sugar, milk, cocoa and butter together in a medium pan. Boil hard for one minute, stirring constantly. Time it exactly from the time it begins to boil! Remove from heat and allow to cool a little, then add vanilla extract. Set in a pan of cold water and beat until it is a spreading consistency. (I usually do this by stirring with a wooden spoon).

Chicken & Veggie Stir Fry

When cooking a boring weeknight meal, it is always nice if you can cook something that makes you happy. This is one of those meals for me. As always, it is incredibly simple, but something about all the beautiful colors makes me smile. And it doesn't hurt to know that the finished product is so delicious!
It always helps to start with a colorful cast of characters like this.
I happened to have some broccollini left in my refrigerator from late last week that I didn't use, and I added to that some red bell pepper, carrots, squash and onions. This is a good recipe to make when you have some leftover uncooked veggies in your refrigerator that you need to use. You can use anything that you like--some other good choices are broccoli, snow peas, zucchini and asparagus.

The first thing to do is chop all of your
vegetables. I usually try to get all of mine approximately the same size.
The amounts in the recipe are approximations. Have fun with this and add more or take away anything you want!

Go ahead and get a pot of rice going--white or brown, whatever you prefer. I usually make two cups of uncooked rice.



Next, I cut up one boneless chicken breast into bite sized pieces. If you prefer to have a vegetarian meal, of course you may leave this out. Or, you could substitute another kind of meat.

Now you have all of your prep work done and you are ready to fire up your wok!

Now don't worry--if you don't have a wok, you can do this in a saute pan. It just might get a little messy, so be careful. Heat up 2-3 tablespoons of vegetable oil on high until good and hot. Then put all your veggies into the oil.

Beautiful, huh? Stir all this then add 2-3 tablespoons soy sauce and cook until done, approximately 5 minutes. It's important to keep stirring during this cooking process because it is done over high heat. When done, I transfer them to a medium bowl. Next, I add one tablespoon vegetable oil and cook the chicken the same way.
You're probably wondering why I don't just cook it all together. I have found that I am able to control the amount of "doneness" more if I cook them separately. Sometimes the veggies get overcooked if I cook them with the chicken. Add one tablespoon soy sauce and a little freshly ground pepper on the chicken; cook until done (approximately five to seven minutes). Then I add the chicken to the bowl of veggies.

Next, I put the rice in the hot wok with one tablespoon oil and add three tablespoons of soy sauce. Stir it until thoroughly mixed and heated through (especially if the rice is cool). You can add one to two tablespoons butter at this point if you would like. A little butter always makes it taste better, right?

Now it's time to put it all together. Pour the vegetables and chicken back into the wok with the rice and stir it all together. Continue to stir for a minute or two until you are sure everything is very hot. Also, taste and add anything you think it needs--salt, pepper, additional soy sauce. Sometimes I add a little ground red pepper, maybe 1/4 teaspoon or so.



Now, who wouldn't be excited to eat this in the middle of a hectic week?


Delicious and healthy, and a little out of the ordinary from the way you might usually serve chicken and vegetables. Have fun with it, and smile!
Chicken & Veggie Stir Fry
1 medium yellow squash
2 medium carrots
1/2 package broccollini
1/2 red bell pepper
1 medium onion
1 boneless chicken breast
5 tablespoons vegetable oil, divided
6 tablespoons low sodium soy sauce, divided
2 cups uncooked rice
3 1/2 cups water
salt
pepper
1/4 teaspoon ground red pepper (or more if desired)

Chop all the vegetables and the chicken breast into bite sized pieces. Heat 2-3 tablespoons vegetable oil in a wok over high heat. Add the chopped vegetables and 2 tablespoons soy sauce; stir and cook until tender, approximately 5 minutes. Transfer the vegetables to a medium bowl and set aside. Add another tablespoon of oil and the chicken to the wok. Sprinkle with freshly ground pepper to taste. Add 1 tablespoon soy sauce and stir until done, approximately five to eight minutes. Transfer the chicken to the bowl with the vegetables. Add another tablespoon of oil to the wok along with the rice and 3 tablespoons soy sauce. Stir well until heated through. Pour the chicken and vegetables into the wok on top of the rice and stir to combine. Add ground red pepper. Stir well.

Sweet and Sour Chicken

One of my favorite times of entertaining is having friends over for a comfortable, not formal, dinner. For such times I like to serve something a little nicer than I would serve to my family on a normal weeknight, but something that is still simple. Part of the enjoyment would be taken away if I prepared a meal that would stress me out too much. This recipe is one of those that is delicious but is a little different than something I would normally do.

The recipe came from my mother-in-law--I asked her where she got the recipe and she thinks she clipped it from a newspaper or magazine a few years ago. It is delicious served with rice, just be sure to put some of the sauce on the rice--yummy! I served it Easter weekend on Saturday night when my entire family was in town, and everyone loved it. I also did a simple salad with strawberries, bacon and pecans and grilled asparagus. Fantastic!

Sweet and Sour Chicken

8 boneless chicken breasts, pounded to be about 1/2" thick
1/2 cup all purpose flour
salt and pepper
1/3 cup vegetable oil
20 oz. can sliced pineapple
1 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 chicken bouillon cube

Salt and pepper chicken, then coat chicken lightly with flour. Brown chicken in oil over medium heat. Place in baking dish. Drain the pineapple. Put syrup in 2 cup measuring cup. Add water to make 1 1/4 cup; pour in medium saucepan. Add sugar, cornstarch, vinegar, soy sauce, ginger and bouillon; whisk together over medium high heat. Bring to a boil, stirring constantly. Let boil two minutes, continuing to stir. Pour over chicken. Bake at 350 degrees for 30 minutes, then add one pineapple slice to the top of each chicken breast. Bake an additional 30 minutes.
Serve with lots of white rice; sauce is good over rice. Sometimes I double the sauce recipe to make sure we have plenty!

Hope you have friends over soon--let me know if you enjoy it!

Marvelous Marinara

Several years ago it occured to me that instead of buying jarred marinara from the grocery store for a simple, quick pasta meal for my kids, I could easily make my own sauce. Boy, what a discovery! Not only is it still an easy go-to comfort meal for my family, it is soooo much better than sauce in a jar! It's not uncommon for us to have this once a week, along with a salad and good crusty bread with olive oil for dipping. Here's the recipe that I came up with--I'm sure you might have ways to alter it that will make it even more appealing for your family.

Marvelous Marinara

1/4 cup olive oil
1 medium onion, diced
4 cloves garlic, minced
1 28 ounce can crushed tomatoes
Additional 1/4 cup olive oil
1/2 cup cooking white wine
salt and pepper to taste

Heat olive oil in large saute pan over medium heat; add onions and saute for 3 minutes. Add garlic, saute for an additional 2 minutes (be careful to not brown the onions and garlic; might want to turn the heat down to low). Add the tomatoes and additional olive oil; bring to a boil, then reduce heat and simmer for 15 minutes. Add cooking wine; simmer for 5 additional minutes. Add salt and pepper if needed. Serve over your choice of pasta--we usually eat it with penne. Great to add a little freshly grated parmesan cheese as well once you have dished the pasta and sauce into bowls!

Try it--I promise you won't be disappointed if you like a simple, but fresh tasting sauce! Also good for homemade pizza. Let me know what you think!