Category Archives: Veggies

Broccoli Salad

This is the salad that my husband likes as a snack.  I usually double it for him to munch on at work and after his workouts…

 

Happy birthday, honey!

 

Broccoli Salad (serves 4-6 or one husband for a few days…)

5 cups frech broccoli florets

1/2 cup raisins

1/2 cup sunflower seeds

1/3 – 1/2 cup cooked crumbled bacon

2 tablespoons finely minced red onion, optional

salt and pepper to taste

3/4 cup gluten and dairy free mayonaise

2 tablespoons cider vinegar

4 tablespoons sugar (I use baker’s sugar as it dissolves faster)

 

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, and chopped onion (if using) in a large serving bowl. In a small separate bowl whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Gluten Free-zer Friday – Cucumber Freezer Sweet Pickles

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

 

Visit MJ’s site for Freezer Food Friday.  She always has something tasty over there!

freezer-food-friday

If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

picture-1

Participating in Gluten Free-zer Friday: 

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

 

 

I am not super fond of making sweet pickles.  For one thing, I pretty much only like dill pickles and tangy style pickled veggies.  Sweet ones?  Blah!  Not my favorite, though I do make a nice sweet relish I like (I am a woman of many moods).  The big thing about the traditional way of making sweet pickles is all the soaking of the cucumbers below the sweetened brine so MOLD (ew) doesn’t grow, picking out SLIMY cucumbers, and letting it sit around for DAYS.   It’s just too much for something I don’t even like!  However I do have family members who like the sweet pickle (weirdos) so this is for them.  It’s much easier to make, the cucumbers stay crispy, and they aren’t too bad, even for my anti sweet-pickle self.  I am going to try a couple of batches this summer with half agave or something for the sweetener and see how they freeze and thaw.  Even if you aren’t a sweet pickle fan, these are nice chopped up and sprinkled on your summer hot dogs, or mixed in your tuna or potato salad, which is how I usually use them.  I also like to add them to the pickle tray for the holidays.

 

Cucumber Freezer Sweet Pickles

(makes about 3 pints)

 

7 cups cucumbers, thinly sliced with the peel (about 1/8- 1/4 ” thick)

1 large sweet onion, cut in half then slice into 1/4″ slices

1/2 cup green pepper, sliced as thick as the cucumbers

1/2 cup red sweet pepper, sliced as thick as the cucumbers

2 cups sugar (I usually use dehydrated cane juice crystals – be aware this makes the brine not as crystal clear as regular sugar)

1 cup white wine or cider vinegar (brine will be a different color depending on vinegar used and flavor will be slightly different – I use either depending on what I have on hand.) 

2 Tablespoon pickling salt

1/2 teaspoon celery seed

1/4 teaspoon ground black pepper

 

In a small sauce pan, heat sugar, vinegar, salt, celery seed and pepper just until sugar dissolves.  Cool to room temp (you can cool this quickly in the refrigerator, freezer, or in a water bath).  

 

When brine is cooled, mix all veggies and brine in a not reactive container.  I usually use my 8 cup glass container that has a lid.  Cover and refrigerate for 3 days.  Stir the veggies every day.

 

Pack into freezer containers (1/2 pint canning jars, freezer jam containers, or heavy duty small freezer bags all work well).  Pack in small portions dividing the brine evenly between containers, just the amount you would use at a time.  For our family that is about 1/2 pint size.  Label the bag with contents and the date you are freezing it.  Freeze.  

 

To use:  Thaw before serving.

 

Variation:  Freezer Bread and Butter Pickles:  Do not add the green and red pepper.  Increase celery seed to 1 Tablespoon and add 1 Tablespoon mustard seed.

Gluten Free-zer Friday – Frozen Spinach

Head over to MJ’s for Freezer Food Friday, then if you have a gluten free recipe, come on back and share the fun!

freezer-food-fridayIf you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

picture-1Participating in Gluten Free-zer Friday: 

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

I’ve been asked by several people how I put up my veggies and fruits over the summer, so as I go along this year I’ll post what I do for those interested.  Today’s goes great for Gluten Free-zer Friday, as I freeze most of the spinach I put up to use later in the season.

 

With spring here greens, spinach, kale, etc. are showing up in markets for very little cost and starting to sprout in my garden.  Well, barely sprouting, but I have high hopes!  Whatever does not end up in my salad bowl will be frozen and dried.  Dried spinach?  Yep, I dry some spinach every year.  And, yes, a HUGE amount of spinach dries to almost nothing.  The reason I dry some is that dried spinach powder makes a huge flavor pop without weighing down a spinach souffle (dried powdered asparagus is good this way also).  Dried spinach powder can also be added to baked goods (no more than 1/4 cup usually in savory breads, of course) and can be used as a natural colorant instead of green food dye (use only a bit so the spinach flavor isn’t noticeable – no one wants spinach frosting!)  I usually grind my dried spinach leaves into a powder and store in a small canning jar with a lid, clearly labeling the contents.  Honestly, I don’t leave my dried spinach whole usually, as I think I am bit paranoid that someone will wonder what those funny dried leaves are!  Eek!  I mean, really, who dries spinach?  Must be just me…  

 

Anyway, the bulk of my spinach that doesn’t get used fresh, is frozen for later use.  I like to have it on hand for spinach dip, to toss in a meatloaf or spaghetti sauce, or any where a bit of greens are wanted.  I usually store my spinach in 1 1/2 cup portions as this will equal a 10 ounce package of frozen spinach, the size called for in many recipes.

 

To Freeze Spinach or other Dark Leafy Greens:

(NOT lettuce – yuck!  Only greens you would cook)

 

Select young, tender green leaves, if possible.  I like to harvest early in the day before heat from the sun causes the greens to become limp. The amount needed to fill 1-pint is approximately 1 to 1 1/2 pounds.
Wash thoroughly in an ice water bath to remove sand and insects. Rinse. Cut off woody stems and remove damaged leaves. You can leave the leaves whole but I prefer to chopped them coarsely.

Stir-fry spinach without oil and with only the water left on the leaves from washing until leaves are wilted (2 to 3 minutes).   Transfer cooked greens to a large colander placed over a bowl while stir-frying more greens, if necessary.  Allow spinach to cool and drain.  

Transfer cooled greens into freezer safe containers.  (1 1/2 cups will equal a 10 ounce frozen spinach container.) Seal, label and freeze. Leave 1/2 inch headspace in a freezer container or put into a freezer bag, removing all the air possible before sealing.

I have kept and used spinach that has been vacuum sealed 10 to 12 months after packaging, but I think the best flavor for frozen greens is if it is used within 6 months of being frozen.

10 to 12 months at 0ºF. For best flavor, consume within 6 months.

To use:  Add spinach directly to dishes without thawing, for soups, stews, spaghetti, etc.  Allow to thaw and drain if using in meatloaf or hamburgers.  If using in spinach dip or brownies (yes, I am such a sneaky mom!), thaw spinach then squeeze out liquid before adding to recipe.

Measurements for spinach that may help you out:

4 cups leaves = 6 ounces

1lb fresh = 1 cup cooked

15 to 16 oz. can = 1 1/2 – 2 cups

10 oz. bag = 6 cups of leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry 

10 oz. frozen = 1 1/2 cups cooked

 

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Green Bean Casserole with Crispy Onions/Faux French’s

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Slow Cooking Thursday

 

 

 

 

I am taking a page from my slow cooking hero the Crockpot Lady, Stephanie at Crockpot 365.  I am posting an untested, but I hope tasty recipe.  This came about because I am knocking around a

 

 scalloped sweet potato dish I would like to have in the slow cooker for Thanksgiving.  My family will be at the Turkey Trot on Thanksgiving morning, so everything needs to be in the crock pot, made ahead or in the roaster.  Fortunately for me my sis will be around to make sure everything will be running that morning!  

 

I will update later tonight with how it turned out and what I would do different for next time…

 

Head on over to Sandra’s for Slow Cooking Thursday and check out what is in everyone else’s crockpots today!

 

Slow Cooker Scalloped Sweet Potatoes and Salmon Packets **see note below!!

 

3 medium sweet potatoes or yams, peeled and thinly sliced (I used Garnet Yams)

1 1/2 cups unsweetened almond milk

3 1/2 tablespoons orange marmalade (it’s what I had in the fridge)

one medium shallot, thinly sliced

2 tablespoons corn starch

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

 

About 1 1/2 to 2 pounds salmon filets

parchment paper

 

Oil the inside of a 6 quart crock.  Mix the almond milk, marmalade, shallot, corn starch, garlic, ginger, salt, pepper,  and nutmeg together.  Layer the sweet potatoes by over lapping the slices around the crock.  Between each layer of potatoes, drizzle with about 1/4 cup of the milk mixture, saving about a 1/2 cup of the mixture for the top layer.  Keep layering until you are out of potato slices.  Pour the last of the milk mixture on the potatoes, then press slices down slightly.  Cover and cook on low for 8 hours.  

 

When 6 hours has passed, place salmon (seasoned as you choose) into  six packets made of parchment paper.  (Instructions here.)  Quickly lay the packets in the slow cooker on top of the potatoes.  Cover and cook on low for the final 2 hours.  

 

Wish me luck!!

 

**Later:  Okay, I think this has potential…  But, the sauce needs to be thicker (maybe less almond milk/bit more corn starch?)  and it needs more “pop” of flavors to make this Thanksgiving worthy.  I think I will add caramelized onions (one shallot was not enough!) and maybe one more garlic clove and roasting the garlic?  The marmalade was enough for us (for the flavor and sweetness)…  Maybe a little rosemary…?  Maybe a bit more salt…?  hmmmm….   The potatoes were tender and just right.  I have to make this again and experiment a bit more with it.  I really liked doing this in the crock pot.  Yeah, and I would skip the salmon part for Thanksgiving!

 

Check the comments below, also.  I did end up using foil, because I was afraid of salmon juice leaking into the sweet potatoes.  Bleh!

 

Thanks to Steph, the Crockpot Lady, for the great timing guide lines for cooking the fish.  It turned out great!

 

Comments from my old blog:

Thursday, October 2, 2008 – 01:49 PM
Oh I can’t wait to see what you think, it sounds SO good.  If it turns out well, I will have to make it for Thanksgiving here :)

Thursday, October 2, 2008 – 02:03 PM
Hi Angela!  

I think it will work! I’m always amazed at how well layered dinners turn out, and you can’t go wrong cooking fish in a packet. I’m wondering if you might want to do foil instead of parchment, though, to try and keep the fish juice from leaking?

huh.
xxo
steph


Thursday, October 2, 2008 – 04:03 PM
Yeah, I got all worried about leakage once I read your comment, Stephanie.  Sweet potato marmalade salmon juice didn’t sound tasty, so I use foil and wrapped each 1 pound fillet up to make 2 packets.   

So far the potatoes seem almost tender, but a little wetter than I would like.  Hopefully, they will not overcook by dinner!


Thursday, October 2, 2008 – 08:00 PM
This sounds wonderful. Great picture too – she’s adorable. Have a great week.

 

 

Chicken Satay and Veggie Basket…

Chicken Satay

Grilled Vegetable Basket

Hot and Sour Soup

Gluten Free Almond Cookies

Chicken Satay Skewers

From The American Diabetes Association’s Flavorful Seasons Cookbook

For 6 servings:

1 Tbs. vegetable oil

3 Tbs. lime juice

3 cloves garlic

1 small red chili, seeded and diced

1 Tbs. honey

1 tsp. coriander seeds, ground

1-1/2 lbs. boneless, skinless chicken breasts, cubed into 1 inch pieces

6 skewers

In a blender, combine first 6 ingredients for the satay sauce. Place chicken cubes in a bowl, cover with the sauce, and marinate in the refrigerator for 4 hours. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. Then thread the chicken cubes on the skewers. Grill the satays for about 4-5 minutes total, until the chicken is cooked through.

Grilled Vegetable Basket

From The American Diabetes Association’s Flavorful Seasons Cookbook

For 6 servings:

1/4 cup olive oil

1/4 cup balsamic vinegar

3 cloves garlic, minced

2 tsp. fresh rosemary, minced

1 tsp. fresh basil, minced

2 tsp. lemon peel

salt and pepper

1 fennel bulb

2 Belgian endives, halved lengthwise

1 small zucchini, cut diagonally into 2 inch slices

1 small red onion, cut into 6 slices, 2 inch thick

Purée the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.

Hot and Sour Soup

From American Diabetes Association’s Diabetic Meals in 30 Minutes – Or Less

For 6 servings:

4 cups chicken stock

1/4 cup white vinegar (I used white wine vinegar)

2 Tbs. gluten and dairy free, lower sodium soy sauce

1 Tbs. red pepper flakes

2 tsp. sesame oil

1 cup mushrooms, sliced

1 cup carrots, thinly sliced

2 tsp. cornstarch, or arrowroot

1 Tbs. plus 1 tsp. water

In a stockpot, combine the stock, vinegar, soy sauce, red pepper flakes and sesame oil. Bring to a boil, then simmer for 10 minutes. Add the mushrooms and carrots and simmer for 10 more minutes. Combine the cornstarch or arrowroot with the water. Add to the soup and continue to cook for 5 minutes, until it thickens.

Asian-Style Ribs and Stir-Fried Bok Choy

Asian-Style Ribs

Stir-Fried Bok Choy

Rice


Asian-Style Ribs


For 6 servings:

½ cup gluten and dairy free plum sauce

1 ½ Tbs. gluten and dairy free barbecue sauce

1/4 cup orange juice

1 ½ Tbs. vegetable oil

1 2 inch piece fresh ginger, freshly grated

3 cloves garlic, crushed

2 tsp. cumin

2 loinback pork ribs, cut into section (Loin Chops were on sale, so that is what I will use instead)

Combine plum sauce, barbecue sauce, orange juice, oil, ginger, garlic and cumin.  Pour over ribs and allow to marinate 1 hour or overnight in the refrigerator.  Preheat oven to 350°F.  Cover and bake for 1 hour, or until meat is tender.  Remove and barbecue for 12-15 minutes, turning occasionally, until cooked.

Note:  I didn’t get this marinated as I had to grocery shop in the morning, so I tossed everything in the crock pot at noon and put it on high heat setting.  About 15 min before dinner, I took the chops out, laid them in a jelly roll pan, brushed then with the plum sauce I had left over (about 1/4 cup) and broiled the chops until the sauce glazed the chops.  Keep a close eye on your ribs or chops if you choose to broil, so they don’t burn!

Basic Brown Rice

For 6 servings:

1-1/2 cups long grain brown rice, rinsed and drained

3-3/4 cups water

1-1/2 tsp. olive oil

Combine brown rice and water, oil and a dash of salt in heavy saucepan.  Bring to a boil over medium high heat.  Boil 5 minutes.  Lower heat as low as possible.  Cover pan tightly and let rice simmer 45 minutes without lifting lid. A fter 45 minutes, turn off the heat, and let stand covered 10 minutes.   Fluff with a fork and serve.


Stir-Fried Bok Choy

Slightly altered from The Wisdom of the Chinese Kitchen by Grace Young


For 6 servings:

1 lb. bok choy

2 Tbs. chicken stock

1 Tbs. gfcf oyster sauce (I used a GFCF fish sauce I had in my fridge)

1-1/2 tsp. gluten and dairy free, lower sodium soy sauce

1-1/2 tsp. cornstarch

1/2 tsp. sugar

1 Tbs. vegetable oil

2 slices fresh ginger root

1 clove garlic, crushed and peeled

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 inch long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1-1/2 tsp. vegetable oil and ginger, and stir-fry 10 seconds, or until ginger is fragrant. Add the remaining 1-1/2 tsp. vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.

Fish Tacos

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Happy Birthday, Eva!

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Ah, January…

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