Paella
adapted from the
Complete Gluten-Free Cookbook

Ingredients

Sofrito

• 1 tbs. EVOO
• 2 oz. cooked ham, diced
• 1 onion, diced
• 1 clove garlic, minced
• 1 green bell pepper, diced
• 1 large tomato, chopped

Base

• 8 oz. garlic-smoked pork sausage
• 2 cups long-grain brown rice
• 1 tsp. salt
• 1/4 tsp ground saffron
• 1/2 tsp. cumin
• 1 tbs. dried parsley
• 1 tsp. thyme
• pinch cayenne pepper
• 4 cups boiling water
• 12 oz. white raw shrimp, peeled
• 2 boneless skinless chicken breast, cubed
• 1 cup frozen peas
  

Directions

1. Prepare the sofrito: In a skillet, heat olive oil over medium heat. Add ham and cook, stirring, for 2 or 3 minutes, or until browned. Add onion, garlic, green pepper and tomato; cook, stirring constantly, for 8 to 10 minutes, or until most of the liquid has evaporated and mixture is thick enough to hold its shape on a spoon. Set aside.
2. Prepare the base: With a fork, prick sausage in several places. Place in a saucepan with enough cold water to cover. Bring to a boil over high heat. Reduce heat ot low and simmer gently for 5 minutes, or until no longer pink inside. Drain on paper towels. Slice in 1/4-inch thick rounds. Set aside.
   
3. In Paella pan, (If you don't have one of these you can use a 14-in. oven proof skillet that is at least 2-in. deep or two smaller skillets.) combine sofrito, rice, salt and spices. Pour in boiling water and return to a boil over high heat, stirring constantly. Remove pan from heat. Arrange shrimp, chicken, and sausage on top of rice and sprinkle dish with peas.
   
4. Bake, uncovered in a 400 degree oven for 30 to 45 minutes, or until liquid has been absorbed and rice is tender. Cover loosely with foil or a lint free towel and let stand for 5 minutes. Serves 6.

Note: The key to making Paella is ensuring that the rice cooks enough, while the seafood and meats do not over cook. You must watch it carefully during the last 15 minutes of cooking. Unfortunately, I have had experience with it coming out perfect for one meal and dry for another.

French Green Beans with Toasted Almonds

Ingredients

• 2 (16-oz) packages of frozen french cut green beans, defrosted
• 2 tbs. EVOO
• 1/2 tsp. kosher salt
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 1/4 cup toasted sliced almonds
• handful of fresh Italian flat-leaf parsley, chopped

Directions

1. Heat EVOO over medium heat. Add green beans, salt and pepper. Cook for 7 minutes, stirring occasionally. Sprinkle with almonds and parsley. Serves 6.

The complete meal...




Random Facts:

• I enjoy running. It helps relieve stress.
  
• I am still obsessed with Julia Child. I'm currently reading Backstage with Julia.
  

Tomato Pasta Sauce with Meatballs
Adapted from the
Complete Gluten - Free Cookbook

Meatballs

Ingredients

• 1 lb. lean ground beef (80% lean)
• 2 tbs. ground flaxseed
• 2 tbs. warm water
• 1/4 cup cooked, cooled brown rice
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried sage
• 1/2 tsp. dried parsley
• 2 tbs. tomato paste
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Directions

1. In a large bowl combine flax seed and warm water. Let stand for 5 minutes. Add with tomato paste.
   
2. Add to the flax-seed, tomato paste mixture the ground beef, rice, herbs, salt, and pepper, mix gently with a fork. Shape into 1-inch balls. Place in a single layer on jelly roll pan.
   
3. Bake in 400 degree oven for 15 to 20 minutes, or until no longer pink in the center. Remove from pan and let drain on paper towels. Add meatballs to 3 cups of tomato pasta sauce. Serves 4.
   

Tomato Pasta Sauce
* Note: This recipe makes 6 cups of sauce - you will only need 3 cups for the sauce with meatballs.

Ingredients

• 1 tbs. EVOO
• 3 cloves garlic, minced
• 1 onion, chopped
• 1/3 cup fresh rosemary, snipped
• 1/2 tsp. dried oregano
• 2 tbs. chopped fresh parsley
• 1/2 cup dry red wine
• 3 cups chopped seeded, peeled tomatoes or 2 (28-oz.) cans of whole tomatoes, with juice
• 1 - 8 oz. can tomato sauce
  
• 1/4 cup capers, well drained
• 2 bay leaves
• 1 tsp. grated lemon zest

Directions

1. In a large saucepan, heat EVOO over medium heat. Add garlic, onion, and rosemary; cook, stirring for 5 minutes, or until tender. Slowly add wine, then add remaining herbs, tomatoes, tomato sauce, capers, bay leaves and lemon zest; bring to a boil. Reduce heat to medium-low and simmer stirring occasionally, for about 1 hour, or until thickened. Remove bay leaves before serving.

Roasted Spaghetti Squash

Ingredients

• 1 (about 3 lb.) spaghetti squash
• EVOO cooking spray

Directions

1. Halve spaghetti squash; remove pulp and seeds. Coat squash liberally with EVOO spray. Place squash cut-side down on roasting sheet lined with parchment paper. Roast at 400 degrees for 45 minutes to 1 hours, or until tender. Let cool slightly. Scrap strands out with fork. Serves 4.
   

Green Leaf Lettuce with Balsamic Vinaigrette

Ingredients

Salad

• 1 head green leaf lettuce, cleaned and chopped

Balsamic Vinaigrette
Recipe courtesy of Williams-Sonoma

• 1/2 cup EVOO
• 1/4 cup Balsamic Vinegar
• 1 clove garlic
• salt and pepper to taste

Directions

1. Whisk together Balsamic Vinaigrette. Toss desired amount with lettuce.
   

The complete meal...


Random Facts:

• I drive with a lead foot.
  
• I love shopping at Home Goods...you never know what you might find.
  

A Taste of Charleston

All recipes listed are courtesy of Southern Living, March 2010

Spicy Pickled Shrimp

Ingredients

• 2 lb. unpeeled, large raw shrimp (26/30 count)
• 3 small white onions, thinly sliced
• 1/2 c. EVOO
  
• 1/4 c. tarragon vinegar
• 2 tbs. pickling spices
• 2 tsp. salt
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. ground red pepper
• 1/4 c. chopped fresh parsley

Directions

1. Peel shrimp; devein, if desired.
2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water
3. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving. Serves 4 as a main course. I served the shrimp over lettuce leaves.

Hoppin' John Salad

Ingredients

• 1/2 cup uncooked long-grain rice
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove pressed
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (15-oz.) can seasoned tiny field peas, drained and rinsed (Allen's brand is GF)
• 1/2 cup chopped celery
• 1/2 cup loosely packed fresh parsley leaves, chopped
• 1/4 cup chopped green onions

Directions

1. Prepare rice according to package directions
2. Meanwhile, whisk together lemon juice, EVOO, jalapeno pepper, garlic, salt, and pepper in a large bowl. Stir in rice, peas, celery, and parsley until blended. Cover and chill 2 hours. Sprinkle with green onions just before serving. Serves 8.
   

Hot Slaw a la Greyhound Grill
(I forgot to take a picture of this side dish.
It is the magenta colored slaw on the plate below.)

Ingredients

• 1/2 large red cabbage (about 1 1/2 lbs.), shredded
• 1/2 large green cabbage (about 1 1/2 lbs.), shredded
• 4 thick bacon slices diced (To make this a little healthier, I used 2 slices and 1 tbs. EVOO)
• 1/2 cup cider vinegar
• 1/2 tsp. celery seeds
• 1/4 tsp. crushed red pepper
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• pepper vinegar to taste (optional)

Directions

1. Bring 3 1/2 qt. water to a boil in a large stockpot. Cook shredded cabbage in boiling water 4 mintues or just until it turns a dull gray purple. Remove from heat; drain well.
2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon and drain on paper towels, reserving drippings in skillet.
   
3. Stir cider vinegar, celery seeds, and red pepper into hot drippings, stirring to loosen particles from bottom of skillet. Stir in cabbage, salt, black pepper, and bacon; cook stirring occasionally, 4 minutes or until cabbage is tender and red cabbage turns a bright magenta color. Place mixture in a serving dish, and, if desired, sprinkle with pepper vinegar to taste.

Random Facts

• I am fascinated by Julia Child. I am currently reading her autobiography, My Life in France.
• My new Rachael Ray cookware is supposed to come in the mail today. I am very excited!
  

Pork with Sweet Onion Marmellata,
Recipe Courtesy of Giada De Laurentiis

Ingredients
Onion Marmellata:

• 1/4 cup EVOO - I used 1 tbs. of EVOO
  
• 4 large onions, thinly sliced (about 3 pounds)
• 1/4 cup orange marmalade
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar (or more to taste) - I used 1 tbs. of honey.

Pork Chops:

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 to 6 pork chops
• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Note: These were probably some of the best pork chops I have ever eaten. I highly recommend this recipe :)

Collard Greens

Ingredients

• 1 tbs. EVOO
  
• 1 small onion, chopped
  
• 1 - 16 oz. package of frozen collard greens
  
• 2 cloves garlic
  
• 1 can chicken broth (Swanson Natural Goodness is gluten-free)
  
• 2 tbs. apple cider vinegar
• 1 tbs. maple syrup
• 1/8 tsp. crushed red pepper flakes
  
• 1/2 tsp. kosher salt

Directions

• In medium sauce pan, heat EVOO over medium heat. Add onion and saute until it begins to turn golden brown. Add remaining ingredients and cover. Let simmer for 30 minutes to 1 hour. Serves 5.
  

Butter Beans and Tomatoes

Ingredients

• 1 tbs. EVOO
• 1 small onion, chopped
• 3 cloves garlic
• 1 can diced tomatoes
• 2 cans chicken broth
• 3 1/2 cups of fresh butter beans or 1-16 oz. bag of frozen butter beans, thawed
• 2 tsp. dried parsley
• 1/4 tsp. oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1 tbs. Worcestershire sauce
• 1 tbs. Heinz 57

Directions

• Heat EVOO over medium heat in large sauce pan. Add onion and saute until golden brown. Add remaining ingredients and cover. Let simmer for 1 to 1 1/2 hours. Remove lid during last 20 minutes of cooking to allow sauce to thicken. Serves 6 to 8.
  

The complete meal...



Random Facts

• One day, my own kitchen will have polka dot dishes and bright yellow walls.
  
• I hate yard work. Every house should come with a lifetime lawn care service.
  

Sunday Lunch

Provencal Turkey Burgers with Caramelized Onions,
adapted from Rachael Ray

Ingredients

• 1 tbs. EVOO
• 2 large onions, very thinly sliced
• 1 tsp. kosher salt, divided
  
• 1/2 tsp. ground black pepper, divided
• 1 lb. ground turkey
• 1 tablespoon dried herbes de Provence
• 2 teaspoons lemon zest
• 2 cloves garlic, minced
• EVOO spray
  

Directions

• In large saute pan, heat EVOO over medium heat. Add onions, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook onions for 30 to 40 minutes, or until onions caramelize.
• Meanwhile, combine remaining ingredients. Form ground turkey mixture into 4 patties. Over medium-high heat, coat saute pan with EVOO spray and add patties. Cook each side 7 to 8 minutes (depending on thickness of patty). Top each patty with caramelized onions. Serves 4.

Roasted Green Beans and Cherry Tomatoes

Ingredients

• 1 tbs. EVOO
• 1 lb. fresh green beans, trimmed
• 1 pint cherry tomatoes
  
• kosher salt to taste

Directions

• Toss green beans and tomatoes in EVOO. Spread on sheet pan and sprinkle with salt. Roast in 450 degree oven for 20 minutes. Serves 4.
  

Roasted Butternut Squash with Dried Cranberries

Ingredients

• 1 butternut squash (1 1/2 lbs.), peeled and cubed
• 1 tbs. EVOO
• 1 tbs. honey
• kosher salt to taste
  
• 2 tbs. dried cranberries

Directions

• Toss butternut squash in EVOO and honey. Spread on sheet pan and sprinkle with salt. Roast for 20 minutes in 425 degree oven, flipping once. Toss roasted squash with dried cranberries and serve. Serves 4.
  

The complete meal...



Random Facts:

• I do not grill. Whenever I have attempted to grill food in the past, it always catches on fire and I end up serving "blackened whatever."
• I am currently reading Julie and Julia. I think I actually enjoyed the movie better than the book.
  

Girls Night-In

Roasted Spaghetti Squash and Cherry Tomatoes
with Wilted Spinach

Ingredients

• 1 medium spaghetti squash
• 1 pint cherry tomatoes
• 1 - 6 oz. bag of spinach
• 2 tbs. EVOO, divided
• 2 tbs. lemon juice
• 1 tbs. balsamic vinegar
• 2 cloves garlic
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 tsp. dried parsley
• 1 tsp. dried basil
• EVOO spray

Directions

1. Divide spaghetti squash in halve and remove seeds and pulp. Spray with EVOO spray and roast flesh-side down on parchment paper for 45 minutes at 400 degrees. Let cool slightly.
2. Meanwhile mix together 1 tbs. EVOO, lemon juice, garlic, salt, pepper, parsley, and basil. Set aside. In separate bowl whisk together vinegar and remaining EVOO. Toss with cherry tomatoes and roast for 8 minutes at 400 degrees.
   
3. When squash has cooked and cooled, use a fork to scrape squash from skin into spaghetti strands. Toss together squash, spinach leaves and vinaigrette that was set aside in step 2.
4. Cook in skillet over medium heat until spinach is just wilted. Add roasted cherry tomatoes and toss all ingredients together.

Lemon Roasted Tilapia

Directions

• 4 - 4 oz.tilapia fillets
• kosher salt
• EVOO spray
• 2 tbs. lemon juice
• 1 tsp. grated fresh lemon zest

Directions

1. On foil-lined roasting sheet, sprinkle Tilapia with kosher salt, lemon juice and lemon zest. Spray fish with EVOO spray. Roast in 400 degree oven for 8 to 10 minutes. Serve Tilapia fillets over bed of Roasted Spaghetti Squash and Cherry Tomatoes with Wilted Spinach.

Chocolate Rice Pudding

Ingredients

• 1/3 cup of brown rice
• 2 1/2 cups of almond milk (I used unsweetened Almond Breeze Original Flavor)
• 1/2 tsp. good vanilla flavoring
• 1 1/2 tsp. dark chocolate cocoa powder
• 1/3 c. Enjoy Life (dairy, nut, soy-free) semi-sweet chocolate chips

Directions

1. Bring almond milk, brown rice, and vanilla flavoring to a boil. Let simmer over medium-low heat for 35 to 45 minutes or until rice is creamy. Stir in cocoa powder and chocolate chips. Serve warm or cold. Let cool for at least 3 hours in refrigerator if serving cold. Serves 2.

Random Facts:

• Cooking, cleaning, and organizing are like therapy for me.
  
• I do not like flip-flops - I prefer closed toe or peep toe shoes.
  

Mango Curried Chicken
adapted from The Sonoma Diet Cookbook

Ingredients

• 1 1/2 lbs. chicken, cut into 1/2 in. chunks
• 1 tbs. curry powder
• 1 tsp. coriander
• 1/2 tsp. kosher salt
• 1/4 tsp. pepper
• 2 tbs. EVOO
• 1 red onion, thinly sliced
  
• 1 mango, diced

Directions

• Combine chicken, spices, salt, pepper, and 1 tbs. of EVOO. Let marinate in refrigerator for at least 30 minutes (the longer the better).
  
• Heat remaining EVOO in large skillet over medium heat. Add chicken and onion. Cook chicken until no longer pink, roughly 10 minutes. Add mango and heat through. Serves 4.
  

Lemon-Zucchini Ribbons
recipe courtesy
Julie O'Hara, Shape Magazine

Ingredients

• 4 large zucchini, peeled
• 12 oil-packed sun-dried tomatoes, thinly sliced
• 1 tsp. of oil from sun-dried tomatoes
• 1 1/2 tsp. lemon zest
• 2 tbs. lemon juice
• kosher salt and black pepper to taste

Directions

• Peel flesh of zucchini into long vertical strips, 1/2 to 3/4 in. wide. Toss in large bowl with sun-dried tomatoes, oil, lemon zest, lemon juice, and salt & pepper. Serves 4
  

Black Beans with Fire Roasted Tomatoes

Ingredients

• 1 can black beans
• 1 can fire roasted tomatoes
• 1/4 tsp. dried oregano
• 1/2 tsp. dried parsley

Directions

• Simmer all ingredients over medium low heat for 30 minutes. Serves 4.

The complete meal...

Mother's Day Lunch

Individual Meat Loaves
adapted from
Ina Garten

Ingredients nocoupons

• 1 tablespoon good olive oil
• 2 1/2 cups chopped yellow onions
  
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 pounds ground chuck (81 percent lean)
• 1/2 cup cooked brown rice
  
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, rice, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 to 8 portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 20 to 30 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot. Serves 6 to 8.

Sweet Potato Casserole
adapted from Eating Well

Ingredients

• 2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks
• 2 large eggs
• 1 tablespoon canola oil
• 1 tablespoon honey
• 1/2 cup almond milk
• 2 teaspoons freshly grated orange zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste

Topping:

• 1/2 cup brown rice flour
• 1/3 cup packed brown sugar
• 4 teaspoons frozen orange juice concentrate
• 1 tablespoon canola oil
• 1 tablespoon EVOO
  
• 1/2 cup chopped pecans (1 3/4 ounces)

Directions

Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use.)

Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.

Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.

To prepare topping: Mix flour, brown sugar, orange juice concentrate, oils in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.

Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes. Serves 10 (1/2 c. servings).

Lemon Roasted Broccoli

Ingredients

• 2 lbs. broccoli florets
• 2 tbs. EVOO
• 2 tbs. lemon juice
• 3/4 tsp. garlic salt

Directions

• Toss broccoli in EVOO and lemon juice. Spread on baking sheet and sprinkle with garlic salt. Roast in 400 degree oven for 8 to 10 minutes. Serves 6.

The Complete Meal...



Dessert...my mother LOVES chocolate!

Brownie Tart
recipe courtesy
of Ina Garten

Directions

• 6 tablespoons (3/4 stick) unsalted butter
• 3 1/4 cups (20 ounces) semisweet chocolate chips
• 3 extra-large eggs
• 1 cup sugar
• 1 tablespoon instant coffee granules
• 1/2 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup (4 ounces) chopped walnuts
• 2 to 3 tablespoons heavy cream

Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.

Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.

Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

• Note: This recipe is not gluten or dairy free. I made it for my family to enjoy!
  

Chinese Food!

Fried Rice

adapted from
recipe courtesy of
Food Network Kitchens

Ingredients

• 1 tbs. peanut oil
• 2 tbs. vegetable oil
• 2 cups cooked ham, diced
• 1 onion, diced
  
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 3 cloves garlic, finely chopped
• 1 1/2 tsp. ground ginger
• 1 c. frozen peas
• 1/2 c. carrots, diced
• 3/4 c. sliced mushrooms
  
• 4 large eggs, lightly beaten
• 4 cups cold cooked brown rice

Directions

• Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the peanut oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions, carrots, and mushrooms to the pan, season with 1/4 tsp. salt and 1/8 tsp. pepper, and cook for 5 minutes until onion is translucent. Add the garlic & ginger and stir-fry until fragrant, about 30 seconds. Add the frozen peas. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.

• Return the pan to the heat and add 1 tablespoon of vegetable oil. Add the eggs and season with 1/4 tsp. salt and 1/8 tsp. pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

• Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with remaining salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add vegetable and ham mixture. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serves 4 to 6.
  

Bok Choy

Ingredients

• 1 1/2 lbs. bok choy
  
• 1 tbs. sesame oil
• 2 cloves garlic
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

• Wash and clean bok choy. Chop leaves and stems into 1/2 in. pieces, separating the stems from the leaves.
  
• Heat oil in large skillet over medium high heat. Add chopped bok choy stems,1/4 tsp. salt and 1/8 tsp. pepper. Saute for 2 minutes. Then add bok choy leaves and remaining salt and pepper, saute an additional 2 minutes. Reduce heat to medium and add garlic and ginger. Cook for 5 minutes, stirring occasionally. Serves 4
  

The complete meal...

Random Facts

• I drink a grape Powerade Zero everyday, it has become an addiction.
  
• When I was little, I wanted to be a country singer when I grew up.

Stretch a Buck Turkey and Bean Burrito Burgers
Recipe courtesy Rachael Ray

Ingredients

• 1 c. cold leftover brown rice
• 1 lb. ground turkey
• 1 15 oz. can pinto beans
• 1/4 tsp. chili powder
• 1 1/2 tsp. cumin
• 1 1/2 tsp. coriander
• 1 tbs. grill seasoning
• 1 tbs. canola oil

Directions

• Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side. Serves 4 to 8.
  

Variations

• I have previously substituted black beans for the pinto beans and ground beef for the ground turkey. Both ways turned out excellent.
• I make only 2/3rd's of this recipe and still end up with 5 burgers.
  

Sauteed Okra

Ingredients

• 1 lb. of whole okra (I use frozen and defrost)
• 1 tbs. of peanut oil
• 1/2 tsp. kosher salt

Directions

• Heat peanut oil in cast iron skillet over medium high heat. Add okra and sprinkle with 1/4 tsp. of salt. Cook for 4 minutes. Flip okra over and reduce heat to medium. Add remaining kosher salt and cook an additional 4 minutes, stirring occasionally until sides begin to lightly brown. Serves 4
  

Sweet 'n' Tangy Carrot-Chickpea Salad
Julie O'Hara, Shape Magazine

Ingredients

• 4 to 5 medium carrots, shredded
  
• 1 c. canned chickpeas, rinsed & drained
  
• 1/3 c. raisins
• 2 tbs. apple cider vinegar
• 1 tbs. peanut oil
• 1 tsp. ground ginger
• 1/2 tsp. chili powder
• 2 tbs. chopped parsley

Directions

• Combine carrots, chickpeas, & raisins in large bowl. In a small bowl whisk together vinegar, oil, ginger, chili powder, and parsley. Add vinegar mixture to large bowl of carrots, chickpeas, and raisins. Mix well. Serves 4.
  

The complete meal...

Random Facts:

• I love "to-do" lists...especially checking items off.
  
• The coffee mugs I drink out of every morning should actually be called soup mugs.
  

Quick Bistro-Style Supper

Garlic Roast Chicken with Rosemary and Lemon
Recipe courtesy Rachael Ray

Ingredients

• 2 1/2 lbs boneless, skinless chicken breasts, cut into large chunks
• 6 cloves garlic, crushed
• 3 tbs. fresh rosemary leaves stripped from stems
• 3 tbs. EVOO
• 1 lemon, zested and juice
• 1 tbs. grill seasoning blend
• 1/2 cup dry white wine

Directions

• Preheat oven to 450 degrees F
• Arrange chicken in a baking dish, 9 by 13-in. Add garlic, rosemary, EVOO, lemon zest and grill seasoning to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 min. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Church-Style Lemon-Roasted Potatoes,
adapted from
Southern Living Magazine, April 2010

Ingredients

• 2 tbs. EVOO
• 2 1/2 lb. small Yukon gold potatoes, chopped (about 1-in. thick)
  
• 3 tbs. lemon juice
• 1/2 tsp. dried thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. pepper

Directions

• Preheat oven to 400 degrees F. Whisk together EVOO, 2 tbs. lemon juice, thyme, salt and pepper. Add potatoes and toss to coat. Spread potatoes in a single layer on 15 x 10 in. jelly-roll pan.
• Bake for 35-40 minutes, or until tender, flipping potatoes occasionally. Toss potatoes with remaining lemon juice. Sprinkle with extra kosher salt if desired. Serves 6
  

Green Beans with Sun-dried Tomatoes

Ingredients

• 1 lb. frozen green beans (defrosted)
• 1 tbs. EVOO
• 2 tsp. dried minced onion
  
• 1/4 c. oil-packed sun-dried tomatoes, chopped
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper

Directions

• Heat EVOO in skillet over medium-high heat. Add onion and green beans, cook for 5 minutes, stirring occasionally. Reduce heat to medium, add sun-dried tomatoes, salt, and pepper. Cook an additional 5 minutes, stirring occasionally. Serves 4
  

The complete meal...

Random Facts:

• I serve something green at every meal.
• I love peppermints.
• The meaning behind my blog name: "Ellie Bellie" is what my Dad used to call me when I was little. It would always make me giggle.
  

First Blog Post...ever

I am very excited to announce that I am done with school until the summer session begins in June! Tonight I began brainstorming summer project ideas (I do not cope well with down time). One of my projects is this cooking blog. Over the past year I have developed a strong passion for cooking. I love cooking with healthy ingredients - fruits, vegetables, fish, poultry, herbs, spices, and olive oil. Although my diet is restricted by a gluten, dairy, soy and corn intolerance, I enjoy making desserts and baked goodies for my family - even if I cannot eat them. I will be posting recipes that I cook for my family throughout the week.

Tonight for supper I cooked a new recipe and an old favorite. The recipes are as follows:

Caramelized Peppers and Onions with Shrimp
from the Complete Gluten Free Cookbook

• 2 tbs. EVOO
• 1 1/2 lbs. of large white raw shrimp
• 3 bell peppers, sliced into thin strips (I used one red and 2 green.)
• 3 cloves of garlic
• 2 Vidalia or sweet onions, thinly sliced
• 1 tsp of honey
• 1 tbs. dried parsley
• 1 tsp. dried oregano
• 1/4 c. of balsamic vinegar
• 3/4 tsp. kosher salt
• 1/2 tsp. ground black pepper
• hot cooked brown rice

1. In a large nonstick skillet (12-in.), heat 1 tbs. EVOO over medium heat. Add shrimp and cook for 3 minutes, flipping once. Remove shrimp from skillet and keep warm.
   
2. Heat remaining 1 tbs. of EVOO over medium heat. Add honey, peppers, garlic, & onions; reduce heat to low, cover & cook, stirring occasionally, for 20 to 25 minutes, or until tender and golden brown.
3. Add parsley, oregano, vinegar, salt, pepper, and shrimp to the pepper mixture. Cook uncovered on low for 5 minutes. Serve over brown rice. Makes 4 servings.
   

Sauteed Brussel Sprouts in White Wine

• 1 lb. brussel sprouts (I used frozen and defrosted them.)
• 1 tbs. EVOO
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1 tbs. medium dry white wine
• 1 tbs. lemon juice

1. Halve sprouts
2. In large cast iron skillet heat EVOO over medium high heat. Saute sprouts until they begin to turn golden brown (4 to 6 minutes), then add salt, pepper, wine and lemon juice. Reduce heat to medium and cook for 4 minutes. Serves 4.
   

The completed meal...

Random facts: I am obsessed with the Food Network (some of my favorites include Ina Garten, Giada De Laurentiis, and Rachael Ray). I would buy the entire Rachael Ray cookware line if I could afford it. I collect aprons.