herbed wild rice & quinoa stuffing

So, while I’m not vegan, I am vegetarian and have been for nearly 34 years – this was a choice. My yeast free, dairy free, gluten free needs (more recently) – not so much…so, as a result of liking to eat and liking to eat well, I cook.

A lot.

Here’s a delicious gluten, dairy and yeast free recipe for ‘stuffing’. I finished it with mushroom gravy and served it alongside mashed potatoes and vegan pot pie. So good.

Let me know what you think!

wild-ricequinoa-stuffing

Herbed Wild Rice & Quinoa Stuffing

Ingredients;

2 tablespoons olive oil + a bit more for greasing the baking dish and drizzling…

1 large yellow onion, finely chopped

2 stalks celery, chopped (about 1/2 cup)

1 medium Granny smith apple – peeled and diced

2 medium cloves garlic, peeled and finely minced

2 tablespoons fresh thyme leaves, minced

1 teaspoon kosher salt + more to taste (I used about 3 good pinches)

1/2 cup dryish white wine – use one you’d like to enjoy while cooking…(:  Sauv blanc or chard works well. Or if you can’d do the wine – the juice of one lemon + a little more…

4 cups low salt vegetable stock

2 cups wild rice blend

1 cup uncooked quinoa, rinsed well

1 cup cranberries – chopped

1 cup raw pecans, chopped

1/2 cup chopped fresh Italian parsley + 1/4 cup more for garnish.

1/4 cup fresh sage leaves, minced

Place a large pot over medium heat. Add enough oil to coat bottom – saute onion until slightly browned, add celery and stir occasionally until soft – about 5 minutes or so. Add the apples, garlic, thyme and salt. Cook, stirring frequently, for one more minute. Stir in the wine, then add the broth. Bring to a boil.

Stir in the wild rice blend and reduce heat to a medium low and simmer, covered, until the rice is tender, about 34-40 minutes. Add 1/2 cup water and stir in quinoa and cover again. Cook until quinoa is tender, about 15 more minutes – or until water is absorbed.

Stir in the cranberries, pecans, 1/2 cup parsley and sage. Taste and add additional salt if desired. Remove from heat. Blend well, drizzle with olive oil and finish with chopped parsley and serve – unless grains need a bit more cooking…

*The next step can be omitted if grains are already fully cooked. If not, see below;  If you want to make ahead stop here and reheat using the following step.

*Preheat oven to 350 degrees Fahrenheit. Rub a large (9″ X 13″ ) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding instead of mashing it down.

Bake until golden brown, about 20-30 minutes. Drizzle with a bit more olive oil and finish with chopped parsley. Serve.

Hope you enjoy this recipe as much as I do!

Enjoy!

It’s salsa time!

Homegrown tomatoes are amazing! They are juicy, plump, packed with vitamins and actually taste like a tomato. What a difference the sun makes!

And this summer we’ve had nothing but sun, so my garden is brimming with ripe, red, juicy tomatoes screaming to be eaten…so what to do with all those lovelies? Make salsa fresco!

tomatoes

It’s super simple and takes about 15-20 minutes.

Here’s what you’ll need;

Use the freshest of tomatoes for this recipe. I like the heirloom varieties best, though they are on the pricy side if your not growing you own, so if they are out of your price range, then try to find the tomatoes that are heavy in weight, firm to hold, yet soft to the touch – hopefully that makes sense! Whatever your preference with tomatoes, go for the best and this will make all the difference between an amazingly refreshing salsa and a ho-hum one…

So, here you go;

1.5 cups tomatoes (about 2-3 medium) – seeded and finely diced. With very fresh tomatoes, the seeds practically fall out while cutting into slices. I cut tomatoes into slices (then seed), then chop.

1 good handful of chopped cilantro +/- depending on taste

1/4 of a small white onion finely chopped +/- depending on taste

1/2 of a fresh jalepeno or serrano chili (with seeds), finely chopped – or use more for a more spicy salsa…

fresh squeezed lime juice from about 2 limes. (again, use more if you like)

1-2 good pinches of kosher salt

Mix all together in a bowl and readjust seasonings to your liking.

salsa

Eat immediately or let rest for a few hours before serving. This salsa will keep for a few days refrigerated, but best to enjoy within a day or two.

Enjoy!!

Who screams for ice cream?

Everyone right?

Though, what’s a mom to do if her child needs to be dairy free?

Make dairy free ice cream! That’s right, ice cream – without the cream…

A friend from work shared her recipe with me and it is amazing! It’s easy, doesn’t require any special equipment and has a great consistency.

If you can’t do soy milk, try coconut milk.

Sean’s Peanut Butter Ice Cream

Recipe by Kristynwho needs a spoon

Ingredients;

ingredients

2 1/3 cup soymilk (or coconut milk)

3/4 cup sugar

1 tablespoon cornstarch

1/2 cup peanut butter (smooth or chunky)

1 egg, beaten

1 teaspoon kosher salt

How to;

In a large saucepan, whisk together sugar, cornstarch, soy milk, and peanut butter.

Bring to a boil over medium heat, whisking frequently – once to a full boil, continue whisking for one minute…remove from heat.

Whisk several large spoonfuls of hot milk mixture into egg, then whisk egg back into saucepan of hot milk.

Return saucepan to heat and cook over medium heat, whisking constantly, until mixture returns to a boil. The liquid will start to gain in volume and rise – keep whisking. It will also thicken slightly. Continue whisking for a few more minutes then remove from heat and add kosher salt. Mix well.

Place saucepan in cooling bath – I just use a big bowl half filled with very cold water. Let sit for about 5-10 minutes. Occasionally stirring.

Then pour mixture into a shallow dish and place in freezer for another 10-15 minutes – mixing occasionally as well.

Finally scoop mixture into a small freezer safe container with lid and allow to fully freeze. Can take up to 12 hrs.

Once the ice cream has frozen fully (usually takes 12 hrs. or so) – remove from freezer and let rest at room temp. a few minutes prior to serving.

Top with dairy free chocolate chips – chocolate sauce – coconut whipped cream…or simply enjoy as is.

Peanut butter ice cream

Yum!

How do you like your ice cream?

easy maine crab salad

This must be the most simple Crab Salad Recipe – ever!

crab salad prepared

It will also work for lobster…

I’ve not bought Maine crab meat since last summer and it’s been on my mind a lot lately…so, on a whim, I stopped by a local fish market just a few miles down the road (open only during the summer months – one must take advantage of the few places open this time of year!!) and picked up an 8 oz. package of local crab meat.

Drove straight home and began dicing.

ingredients

A few minutes later I was in heaven.

crab salad on bed of greens

Fresh crab salad on a bed of crisp local greens – my lettuce never did make it…yet, that is…once cooler weather approaches, I will plant again…fingers crossed.

Anyway, if you like crab meat, have the ability to buy it – fresh – then do try this recipe.

Crab Salad

8 oz. Crab meat

One Celery Stalk

Quarter of a Shallot

Mayo.

Juice from one lemon

Salt

Pepper

Love

That’s it.

Find yourself some super fresh crab meat. Not in a tin.

8 ounces is just fine.

Flake into a medium sized bowl.

Finely dice celery stalk and shallot.

Add to crab meat.

Add pinch of corse salt,

and a couple of turns on a pepper grinder…

Add juice from half a lemon.

Then add one small spoonful of mayonnaise and mix.

Taste,

and adjust to liking – perhaps more lemon juice, salt or pepper?

Maybe it’s just perfect…

Serve between two slices of soft bread and fresh lettuce leaves or on a bed of greens with crackers served on the side…or enjoy by the spoonful…

No matter what – just enjoy!

Let me know what you think?

What would you do differently?

Enjoy.

xo

grown up grilled cheese

Every now and again I’m in the mood for a grilled cheese sandwich… not just cheese, melted on bread, no, I like mine with veggies, herbs and cheese or any combination thereof. Grown-up style…

This wasn’t a ‘planned meal’ by any means, I just used what I had on hand – a bit of fresh parsley, broccoli, mushrooms, sundried tomatoes and artichoke hearts. Pesto would have been good too or fresh basil, the options are endless – use what you have – get creative, have fun with an old (and easy) favorite!

Cheese, bread and veggies – what could be better? Are you vegan? Well, then, use vegan cheese!

ingredients

Simply saute veggies in a bit of olive oil, add a pinch of two of salt and pepper.

saute

 

Butter one side of each slice of bread (whatever kind of bread you like).

Place one slice of bread, buttered side down, onto a skillet over medium heat.

Place sauteed veggies on bread first, then top with cheese…

melt cheese

cover with lid (for a short time to help cheese melt), then top with second slice of bread, and flip to brown the other side.

Remove from pan, let rest a few minutes and enjoy.

Grown-up grilled cheese, yum!

Need a summer inspired sandwich – go here!

What’s your favorite sandwich?

Enjoy.

mixed nut bars on the run…

Fall is in the air…leaves are turning crimson, mustard and golden…smoke fills the morning air and being outside to enjoy it all is a necessity.

And so is snacking. Healthy snacking.

I always have snacks. Ask anyone that knows me and they’ll confirm, I always have food and beverages on hand…one never knows when hunger will strike, right?

That little tummy grumble is inevitable (especially with busy little ones), so why not be prepared with a tasty treat?

Especially one which will not only satisfy any budget, but will also appeal to the desires of both sweet and savory lovers…everyone wins…

Plus, it’s easy and only requires the most basic of ingredients and a few minutes of your time.

You’ll need one sauce pan and one baking dish.

Simply melt and mix ingredients in sauce pan…

Spoon into baking dish and bake.

That’s it!

Easy clean-up too (no one ever seems to mention the clean-up part of cooking and baking)…

These little nuggets are way better than any store bought protein bar, you know all the ingredients (and most likely have them on hand), plus, you’ll save money baking these beauties at home, so why not whip up a batch for your favorite people?

Enjoy.

Mixed Nut Bars*

Print this!

ingredients

1 cup packed brown sugar

1/3 cup butter

1 beaten egg

1/2 reaspoon vanilla

1 cup all purpose flour

1/2 teaspoon baking powder

1 cup mixed nuts, Brazil nuts, cashews, or peanuts, coarsely chopped

Grease an 8X8 inch baking pan; set aside.

butter and sugar

In medium saucepan heat brown sugar and butter over medium heat until sugar dissolves, stirring constantly. Remove from heat.Cool slightly

melted butter:sugar

Stir in egg and vanilla. Stir in flour and baking powder until just combined. Stir in nuts. Spread battter in the prepared pan.

nuts added

in pan

Bake in 350 degree oven for about 25 minutes or until toothpick inserted in middle comes out clean. Cool slightly in pan on a wire rack. Cut into bars while warm; cool completely in pan.

baked

served

Want a little extra love in your nut bar? Sprinkle with grated chocolate or mini chocolate chips for the last few minutes of baking…

Everyone will thank you.

Enjoy.

*Better Homes and Garden’ New baking book 1998

fresh corn, basil and tomato tart…perfect for a maine lobster bake…

Michael (my partner) and Finn (my 3.5 year old son) were out for a few hours, helping a friend put together the necessary components for a lobster bake…

Seaweed. Rocks. Wood to build the fire (and maintain it for hours). A few canvas tarps. And most importantly, a dug space. A pot in the earth so to speak… in which to bake the lobsters, corn and clams.  A real Maine lobster bake.

Hot rocks layer the bottom of the ‘pot’ (a hole dug into sand or soil). Seaweed is dropped on top, creating steam…lobsters are placed on top of this, and then they are topped with another layer of seaweed and a few splashes of sea water…sizzle, sizzle, sizzle…

seaweed + steam

lobsters, corn + seaweed

Corn is layered next, followed by more water, seaweed and then finally, the clams…more sea water and more seaweed are added, and then the tarps are tossed over, covering the opening, thus creating a ‘lid.’

tarps

As the sun sets over the Atlantic, lobsters bake, in the ground, on an island…

sunset

freshly steamed lobsters, corn and clams

I digress…this (potluck) lobster bake, and the fact that Michael and Finn were out for a few hours helping organize the party, is what inspired me to try this recipe.

It’s a recipe I found some time ago…torn from a magazine I regretfully do not know (note to self, write down the month, the year and the title of the magazine, from which the recipe was removed…), and I had yet to make it…

Basil was in the garden, corn I could buy 6 minutes down the road at a local farm stand (my corn is not ready yet), I had eggs (from same local farm stand), cream and enough grape tomatoes to give it a go…I decided this is what I was going to bring to the potluck lobster bake;

A fresh corn, basil and tomato tart.

complete

Plus, I had one hour of uninterrupted time – something truly treasured – now that I’m a parent, and phenomenal lighting, so I prepped, photographed and baked this scrumptious tart in only 60 minutes.

Fun.

Gluten free? Just substitute flour with a gluten free flour and enjoy…

 Fresh corn, basil and tomato tart

Print this recipe!

Ingredients;

ingrediants 1

1/3 cup butter, softened

2 Tbsp. sugar

1/2 tsp. salt

3 eggs (despite only seeing one in the photo)

2/3 cup yellow cornmeal

2/3 cup all-purpose flour

1 cup half-and-half or light cream

1.5 cups fresh corn kernels (2-3 ears of corn, depending on size) – steamed or boiled for 2-3 minutes

peel the corn 1

remove corn kernals

1/2+ cup coarsely chopped fresh basil

chopped basil

1/2+ tsp. salt

1/2+ tsp. freshly ground pepper

3/4 cup freshly chopped tomato

fresh basil

spring of fresh basil for garnish

First the cornmeal crust;

What to do;

adding dry to wet 2

1. In a medium bowl beat butter with electric mixer on medium to high for about 30 seconds.

2. Add sugar and 1/2 tsp. salt. Beat until combined.

3. Beat in 1 of the eggs until combined.

ball is formed 3

4. Beat in cornmeal and flour, until ball begins to form.

5. Shape into disk with hands and wrap in wax paper and chill for 30-60 minutes or until easy to handle.

chilled dough + tart pan

Next, preheat oven to 350 degrees F.

– Lightly press dough on bottom and up sides of 9-inch tart pan with removable bottom…

press into pan and up sides

work dough towards the sides of the pan and then gently with your fingertips, force the dough upwards, along the sides of the tart pan,

even sides

keeping the thickness even all around and up to the brim. This is not as complicated as it sounds. The dough is so malleable, it moves upwards with ease…make sure you keep all sides uniform and to the brim (to prevent overflow, over the top of the crust, when filling).

crust close-up

– Line crust with double thickness of foil and bake for 10 minutes; remove foil and bake for an additional 6-10 minutes more, or until pastry is set.

While that is happening…

pouring cream

eggs + cream blended

– In a medium bowl whisk together the remaining two eggs and cream.

corn + basil added to eggs

blend all

– Stir in corn, basil and 1/2 tsp. salt and pepper.

tart filled

– Pour over crust.

baked

Bake for 35-40 minutes or until set. Let stand for 10-15 minutes. Remove sides of pan to serve.

complete

Top with chopped tomato and fresh basil.

top view slices

side angle view sliced

Makes 8 servings or more if sliced smaller…

tart with cucumbers

 Sliced cucumbers and lime are in the background – I brought a plate of these (cucumbers are plentiful right now) as well as blueberry crisp. Abundant summer fruits – love it!

Enjoy.