Millet Vegetable Salad

Ingredients:

1 c millet

2 c water

1 tbsp grapeseed oil

1 medium onion, halved & thinly sliced

2 zucchini, quartered & sliced

1 red bell pepper, chopped

2 tbsp olive oil

1 tbsp apple cider vinegar

1 minced garlic clove

½ tbsp fresh grated ginger

½ tbsp fresh grated turmeric

1 tbsp fresh thyme leaves

2 tbsp fresh parsley

½ c pumpkin seeds

Salt and Pepper to taste

1 sprig parsley for garnish

Directions:

In a medium pan, place millet and water with a pinch of salt. Bring to a boil on high, then reduce heat to medium-low and simmer covered for 15 minutes. Remove from heat and leave covered for 10 minutes. Fluff with a fork and set aside to cool.

In a large skillet, heat grapeseed oil. Add onion, zucchini and pepper. Sauté on medium to medium-high heat until zucchini begins to soften, approximately 6-8 minutes. Meanwhile, in a large bowl, place olive oil, apple cider vinegar, garlic, ginger, turmeric, thyme and parsley. Whisk to combine.

Add millet to the bowl with the whisked dressing. Mix and fold to coat the millet with dressing. Add sautéed vegetables and pumpkin seeds. Mix to incorporate. Season with salt and pepper to taste. Top with parsley sprig for garnish. Serve at room temperature. Will keep in refrigerator for several days.

Chilean Sea Bass with Prawns

I made this for dinner last night and it was really delicious!  Mom is staying with us while David is in Yakima.  We decided we needed a good meal to make us happy.  This really did that.


Serves 3 to 4

3 to 4 (1/4 to 1/3 oz ea) Chilean sea bass fillets (or substitute thick cod or tuna)
10 to 12 prawns, shelled and cleaned
1 28oz can crushed plum tomatoes
1/2 to 3/4 lb fingerling potatoes
2 tbs plus 1 tbs olive oil
1/2 tsp garlic granules
1 tsp rosemary
1 tbs plus 1/2 tsp salt free seasoning (I used Mrs. Dash)
1 tbs capers, drained
salt & pepper to season fish
fresh chives or flat leaf parsley for garnish, optional

Heat oven to 375F.  In a large plastic zipper bag, combine 2 tbs olive oil, 1 tbs salt free seasoning and potatoes.  Close bag and massage potatoes until they are coated with oil and seasoning.  Place in a single layer on a baking sheet and bake for 20 minutes.

Meanwhile, in a large skillet over medium high heat, add 1 tbs olive oil.  Season sea bass with salt and pepper and sear on all sides for 3 to 5 minutes per side (all 4 sides if fillets are thick).  During the last half of cooking, loosely cover skillet with a lid.  Once seared, add prawns to the skillet.  Sprinkle garlic, rosemary and remaining 1/2 tsp salt free seasoning on top of the prawns to season them while they cook.  When the prawns are opaque, add tomatoes and capers to the skillet, stirring to distribute seasonings.  Reduce the heat to medium low and loosely cover the skillet.  Simmer for about 5 minutes while preparing the potatoes.  Distribute potatoes evenly between 3 to 4 flat bowls.  Gently crush potatoes with a potato masher.  Place sea bass on top of potatoes and ladle the prawns and sauce over the top.  If desired, garnish with fresh chopped chives or flat leaf parsley.

Tuna with Tomatoes and Capers

2 tbs grapeseed oil
6 cloves garlic, crushed
1 tin anchovy fillets in oil, drained
1 can diced tomatoes or tomato sauce
2 tsp dried oregano
1 tbs dried rosemary
1/4 cup capers, drained and rinsed
1 lb tomatoes, chopped (about 6 small)
1 tsp salt
1 tsp ground black pepper
2 to 4 tuna steaks  approx. 1" thick




In a large deep sauté pan, heat oil on medium.  Add garlic and cook until garlic starts to turn golden.
Add anchovies, mashing them with a spoon.  Add canned tomatoes, oregano and rosemary.  Bring to a boil, reduce heat and simmer 10 minutes.
Add capers, chopped tomatoes, salt and pepper.  Stir, then nestle tuna steaks into sauce, covering them slightly with the sauce.  Cook 5 minutes per side.  Serve or rice or noodles with pan sauce.

The recipe called for 4 tuna steaks, but I made them with 2 steaks and used the same quantity of ingredients for the sauce.

Gluten Free Flour Tortillas

These are adapted from Carla's gluten free tortilla recipe. 
Note:  these tortillas are thicker than standard tortillas, more like flatbread thickness.

1/4 cup hot water
1/4 cup almond milk
3 TBSP rice bran oil (or oil of choice)
1 large egg, beaten
3/4 cup sorghum flour
1/4 cup brown rice flour
1/2 cup arrowroot starch
1 tsp xanthan gum
1 tsp salt
1/8 tsp baking powder

In a medium sized bowl, combine; water, almond milk, oil and egg.  Mix until combined.  Add remaining ingredients and mix with a spatula
until combined.  Let rest about 15 minutes.  Heat a skillet over medium high heat.  On a surface dusted with sorghum flour, knead about 1/3 cup of dough a few times before shaping into a round disc (if you press the dough out too thin on your floured surface, it will fall apart before you can transfer to a pan).  Sprinkle the skillet with sorghum flour to prevent sticking (you will probably need to change the flour 2 or 3 times or it will burn between tortillas).  Put the dough disc in the pan and quickly press out into a thin round disc.  Cook for 2 to 3 minutes until brown on the underside and the topside starts to appear cooked.  Reduce heat to medium if necessary.  Eat immediately or store wrapped in paper towels in a plastic bag in the refrigerator.

Spelt Belgian Waffles

(I am NOT a photographer)

I got this recipe from here and changed it to spelt so that I could eat it.

2 eggs, separated
2 cups milk
2 cups spelt flour*
1 Tbsp baking powder
1/2 tsp salt
1/3 cup oil

Preheat waffle maker.  Put egg whites in stand mixer (such as Kitchen Aid) and mix on low, gradually increasing speed to high so as not to spill; beat until stiff.  Transfer egg whites to another bowl and add remaining ingredients to stand mixer bowl.  Beat on low until moistened.  Increase speed to medium; mix until smooth.  By hand, gently fold in beaten egg whites.  Pour 1/2 to 2/3 cup batter** over grids.  Close waffle maker and bake until steam no longer escapes, about 3-5 minutes.  Repeat.  Serve hot with your favorite topping.

*I used 1/2 cup whole spelt flour and 1 1/2 cups light spelt flour

** I used my flip waffle maker and it used 2/3 cup batter

Vegetable Rice Pilaf

I found this recipe while looking for a somewhat hearty side dish so that I would be resist the BBQ ribs that I made for the meat-eaters in our family.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

2 Tbsp butter
1 medium zucchini, cubed
About 6 asparagus, cut into 1-inch pieces
2 Tbsp olive oil
1 cup uncooked long-grain rice
2 1/2 cups chicken or vegetable broth
1/2 tsp dried basil
1/2 cup diced carrot
1 envelope Sazon Goya con azafran, optional

In a skillet (that has a lid), saute zucchini and aparagus in butter for 2 minutes.  With a slotted spoon, remove zucchini and asparagus and set aside.  Add oil and rice to pan and stir to coat rice.  Add broth, basil, carrot, and Sazon Goya and stir gently.  Turn heat to high and bring to a boil.  Cover with lid and reduce heat to medium-low.  Simmer 20 minutes or until all the liquid is gone and rice is tender.  Remove from heat and gently stir zucchini and asparagus.

Note: the Sazon Goya con azafran is just for color, you could also add a little saffron.

Other vegetables to use:
1/2 cup frozen green peas - put in 5 minutes before the end
Handful of snow peas - cook like the zucchini
1/2 cup fresh cut green beans - cook like the zucchini
1/2 cup frozen cut green beans - put in 10 minutes before the end
1/2 cup frozen corn - put in 5 minutes before the end
1/2 cup chopped onions - sauté, then leave in to cook the whole time
1 medium yellow squash, chopped - cook like the zucchini
1 cup frozen chopped spinach - put in 5 minutes before the end
1 cup fresh chopped spinach - throw in at the end
1 green onion, sliced - throw in at the end

Butternut Squash Sauce over Pasta

I found this recipe while looking for recipes to use up the rest of my silken tofu.  There are a few changes that I made to it (some of the changes are because my oven isn't working).

Prep Time: 30 minutes
Serves: 8

1 butternut squash
1 pound silken tofu or 1-2 cups plain nonfat yogurt
1/4 cup olive oil
1 garlic clove, minced
5-10 fresh, large basil leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
Vegetable or chicken broth
Gluten-free pasta or spelt pasta
Parmesan cheese

Bring a medium pot of water to boil over high heat.  Meanwhile, peel and cube butternut squash.  Add squash to pot; reduce heat and simmer about 15 minutes or until just soft; drain.

Add oil to a medium sauté pan and heat over medium-high heat.  Add butternut squash and sauté for 5 minutes stirring once.  Reduce heat to medium and add garlic; sauté for one more minute.  Remove from heat.  Let cool for about 5 minutes.

Meanwhile, cook pasta according to package directions.

Add squash mixture to a food processor and puree.  Add tofu or yogurt and puree, scraping sides as necessary.  Add basil leaves, salt, pepper, and broth until desired consistency is reached.

Serve sauce over pasta and top with Parmesan cheese.

Italian Pasta Stir-Fry

Total Prep Time: 20 minutes
Serves: 6 to 8

I got this recipe from The Pampered Chef and adjusted it so that it doesn't have any tomatoes.  I also used spelt pasta instead of linguine.

10 oz uncooked spelt spaghetti
1 large onion, chopped
3 medium zucchini, sliced 1/4" thick
3 Tbsp olive oil
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup Parmesan cheese

1. Cook spaghetti according to package directions. Drain; set aside and keep warm.

2. Meanwhile heat oil in a stir-fry pan over medium heat until hot.  Add onion, zucchini, and garlic; stir-fry 2-3 minutes or until vegetables are crisp-tender.  Add parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through.

3. Remove pan from heat; stir in spaghetti.  Sprinkle Parmesan cheese over pasta.  Serve immediately.

Chocolate Chip Cookie Bites

These are adapted from Grain-free Peanut Butter Chocolate Chip Cookie Dough Balls.

1 can or 1 1/4 cups cooked chickpeas, rinsed and well drained

2 tsp vanilla extract

1/2 cup almond butter

1/4 cup thick honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Transfer dough to a bowl and stir in chocolate chips. The mixture will be very thick and sticky.  With wet hands, form into 1" balls. Place 1/2" apart on a baking sheet lined with parchment paper and press down slightly on the balls because they won't spread. Bake for 10 minutes until slightly cracked on top and the bottoms are browned.  Note: the tops of the cookies won't brown

Black Bean Burgers

1/2 medium yellow onion, roughly chopped
1 tbsp chopped garlic
2 (15 oz) cans black beans, rinsed and drained
2 tbsp fresh cilantro, chopped
2 tsp fresh parsley, chopped
1 egg
1/2 tsp red pepper flakes (I omitted)
1/2 cup bread crumbs
salt and pepper
4 hamburger rolls

In a food processor, pulse onion and garlic until finely chopped, add the beans, cilantro, parsley, egg and pepper flakes. Pulse to combine. Transfer to a bowl and mix with bread crumbs. Season with salt and pepper to taste (I added about 1/4-1/2 tsp of each). Form into patties and fry in a small amount of oil over medium heat approx 4 minutes per side, until cooked and brown. Top as you desire and serve on hamburger rolls. (I formed the leftovers into patties and froze them for future meals. The second time I made this recipe I used pinto beans because I had no black beans, I liked them better than the black bean burgers!)

Herbed Vegetable & White Bean Soup

Prep. Time: 30 minutes
Serves: 6

1 Tbsp olive oil
1/2 cup onion, diced
2 celery ribs, diced
1 large carrot (or 10 baby carrots), peeled and diced
2 zucchini, diced

2 garlic cloves, minced
5 cups water
3 to 4 chicken or vegetable bouillon cubes
1/2 cup white rice
1 tsp fresh lemon zest

2 Tbsp dry parsley (or 1/4 cup fresh parsley, chopped)

1/2 Tbsp Italian seasoning
1/4 tsp black pepper
2 cups cooked navy beans (or 1 can cannellini), drained and rinsed

Parmesan cheese

Heat oil in a large pot over medium heat.  Cook onion, celery, carrot, and zucchini for 5 minutes.  Add garlic and cook 1 minute.  Add water, bouillon, rice, dried seasonings (if using fresh, add at the end), and pepper; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes.  Add beans and cook for 2 minutes.  Serve topped with Parmesan cheese.

Tip: I used my food chopper and the preparation was so fast and easy!


This is the original recipe.