Salmon, Crispy Parsnip Fries and Quick Dill Pickles

Please pardon the portion size of this dish... this plate was intended for my husband; a man with a massive appetite :)

Here is the method I follow for Baked Salmon. The only thing I add is a small portion of lemon marinated shallots for extra flavor. Simply dice the shallot really small and add some freshly squeezed lemon juice and a pinch of salt. Refrigerate and stir occasionally for at least 2 hours.

Parsnips are a new favorite around here... I love them because they are tastier and slightly more exotic than carrots and have a wonderful starchy quality that helps me miss bread a little bit less. Although this preparation isn't exactly the healthiest way to prepare them, parsnips are still a great source of fiber, vitamin C, vitamin K, and folate.

Ingredients
Parsnips
Canola oil
Sea salt

Method
1) Peel the parsnips to remove the brownish outer layer. Then slice them to desired thickness- I have tried several different thicknesses and I definitely prefer them to be quite thin for maximum crispiness. I also like to leave some longer than others (as pictured). The good news is that you don't worry about being exact in your knife cuts and they will still turn out to be tasty!

2) Heat 2 inches of oil in a heavy bottomed pan.

3) When the oil is ready, fry the parsnips in batches until they are a dark golden brown.

4) Place on a paper towel to drain excess oil.

5) Sprinkle with sea salt and serve immediately!

Alternate serving suggestion: Sprinkling some fresh grated parmesan cheese can add a whole other layer of flavor to these fries! 

As for the pickles, I use Rachael Ray's recipe for Quick Pickles. They last several days and taste wonderful on sandwiches too! All the yummy vinegar-y taste without all the waiting...

ENJOY!!!

Baked Zucchini Fries and Maple Roasted Baby Carrots

Lately I have been making a lot of foods that Wesley and I can enjoy together. He is 13 months old now and is very much into feeding himself but is pretty particular about textures. He won't eat anything too mushy and he doesn't have enough teeth to chew very well so there is a fine line I must walk in order to prepare something that we both will like. I hit the jackpot with these two delightful finger foods/ side dishes! This morning they will be our snack and tonight I am serving them with the Country Style Pork Ribs for us adult-folk.

Note: Both of these dishes can be made at the same time because they require the same cooking temperature.

                                              Baked Zucchini Fries 

Ingredients: 
1 large zucchini
1 tsp paprika
1 1/2 tsp salt
1 1/2 tbsp olive oil

Method:
1) Preheat the oven to 400F
2) Slice the zucchini into "fries" by cutting it in half first and then each half into 8 pieces.
3) Toss the zucchini in a bowl with the olive oil, paprika and salt.
4) Place in a single layer in your baking dish. Bake until the edges begin to brown, about 20 minutes.

                                             Maple Roasted Baby Carrots 

These are the quantities you will need for every 10 baby carrots. Adapt the recipe for your own needs!

Ingredients: 
10 baby carrots
1 tbsp pure maple syrup
1 1/2 tbsp olive oil
salt to taste

Method: 
1) Preheat the oven to 400F
2) Cut your baby carrots into halves and quarters. If you do a combination of both you will get different textures and varying degrees of doneness.
3) Toss the carrots, olive oil and maple syrup in a bowl until evenly coated.
4) Place in a single layer on a baking sheet.
5) Roast until the carrots are browned, about 20 minutes. Leave in longer if you prefer them to be darker!

                                                            ENJOY!!!!!!!!!!!!

Homemade GF Mac and Cheese with Brussels Sprouts and Bacon

Mac and Cheese is one of my all-time favorite comfort foods. Because I am so busy taking care of Wesley, I sometimes forget to eat... even when I am hungry! It is amazing how many things there are to get done in a day when you have a curious toddler tearing apart the house... So when I do remember to eat a meal, I try to make sure that it is packed with a lot of different nutrients to make sure that I can continue to keep up with my very active child.

Given that information, mac and cheese is a hard dish to justify because it really only offers calcium in addition to all the fat and calories. There are a few changes that I make to a traditional mac and cheese so as to get the most nutritional value without losing out on flavor. The first step is to use quinoa pasta. Quinoa pasta is a great source for dietary fiber and protein, it has a nice texture and it is delicious!

Next, I add roasted brussels sprouts. And of course, if I add brussels sprouts, I should definitely add some bacon because they are best friends and we don't want them to miss each other. (And because everything is better with bacon.) The key is to add just a small amount so as to  not overwhelm the entire dish and take away from all your nutrition-adding hard work.

The recipe below is just one portion. You can easily double, triple, quadruple, etc if you need to feed other people's faces too :)

Ingredients:
3/4 cup dry quinoa pasta
1/2 -1 full strip bacon
1 cup shredded brussels sprouts, raw
1/2 cup shredded cheese (cheddar, gruyere, mozzarella, monterey jack)
2 tablespoons milk
1/2 tablespoon butter
salt and pepper to taste

Optional ingredients: 
1 heaping tablespoon cooked lentils (optional)
red pepper flakes
roasted garlic
chicken stock (to cook the pasta, instead of water)

Method: 
1) Preheat oven to 350F. Place shredded brussels sprouts in a dark baking pan and coat with olive oil and a little salt. Place in the preheated oven and stir occasionally. Roast until you have a nice combination of brown, dark green and light green pieces of brussels sprouts. This should take about 15 minutes, depending on your oven.

2) While your sprouts are roasting, cook the pasta until you have reached your preferred doneness. To me, quinoa pasta is a little gummy and I kind of like that. I don't worry about overcooking when it comes to quinoa pasta.

3) Cook your bacon until it is nice and crispy. Chop the bacon into small pieces. Set aside.

4)When the pasta is ready, drain the excess water and add lentils, milk, butter, cheese and pepper. Stir over low heat until well combined. Make sure to scrape the bottom for some extra cheese. Wait until after you have added the sprouts and bacon to see if you need any additional salt.

5) When you are ready to serve, you can either layer the different elements on your plate or in a bowl, or you can choose to mix everything together. If presentation matters, (i.e. I am serving other people) I will plate the mac and cheese first, then top with brussels sprouts and then garnish with bacon. If I am eating alone, I just mix everything together in a bowl and go at it!

Optional cooking instruction: You can also pan roast your brussels sprouts in the bacon fat for some extra yumminess! 

White Bean Basil Spread

When I first had to make the switch to a gluten free diet I entered panic mode pretty quickly. What was I supposed to eat?!?! After 27 years of eating a lot of bagels and other delicious carbohydrates I wasn't sure that anything would satisfy that craving. I soon discovered that beans are very filling and, indeed, satisfy the craving that I still have constantly for carbs. This spread is something I have made for years and I use in many different ways. It goes well on pretty much any savory sandwich, as a substitute for mayo on a BLT, as a dip for chips or veggies or mixed with mashed potatoes to add more flavor and health benefits.

Ingredients: 

1 can white beans (any) 

6-8 basil leaves

juice of 1/2 lemon 

olive oil 2-3 tablespoons

3 tablespoons feta 

salt to taste 

cracked black pepper

Method: Simply put all ingredients in a blender or food processor and blend on low until well combined. You may want to add more olive oil for a creamier texture if you prefer.

Optional additional ingredients: garlic powder, sour cream. 

ENJOY!!!!!!!!!!!!!!!!!!!!!!!

White Wine Mussels

Having grown up in Maine, I am pretty particular about seafood. I generally don't order many seafood dishes when we go out to eat because I always end up a little disappointed, and then I get grumpy for having to pay restaurant prices for a dish that I know could be so much better if only I had waited until the next time we go to visit my parents on the coast of Maine.

This morning I woke up with a craving for mussels, so I planned out morning walk so that we happened to pass our local fish market. Although I ended up buying enough mussels to serve 2-3 people, I ate them all! I guess that discloses quite a bit of information about me and my cravings....

Anyway, I hope you give this recipe a try and perhaps you will be a little bit more generous than I was and you will share with your friends!

Ingredients:
serves 2 generous portions
2 1/2 lbs live mussels
1 1/2 cup dry white wine
1 cup chicken broth / stock
The juice of one large
2-3 shallots, sliced thinly
4-6 cloves garlic, thinly sliced
1/4 fresh chopped parsley
4 tablespoons butter, cubed
Othe ideas for ingredients: lemon zest, fresh chopped basil, extra salt, cooked sausage 

Method:
1) Rinse the mussels under cold water and try to remove all of the beards. You can pull them out with your fingers or you can use a knife to accomplish this.

2) Once your mussels are ready, prepare your broth. Combine chicken broth, white wine, shallots, garlic and lemon juice in a large pot on medium heat. Let the broth cook for about 5-10 minutes and be sure that it doesn't reduce too much; this can happen if the heat is too high.

3) Add the mussels and butter to the pot and turn the heat up to high.

4) Cook the mussels until they all open up.  This should take 5-6 minutes. I like to occasionally shake the pot side to side to make sure that all the mussels get the yummy broth during the cooking process.

5) Turn off the heat and add the fresh parsley.

6) Serve and enjoy!

Additional serving suggestions: 

If you are cooking for guests who may be a little bit particular about interacting with their food, you can take all of the mussels out of their shells and let them take a swim in the broth. That way they can serve themselves with a spoon and eat their mussels as though it were a soup.


Also, as a drink pairing, serve mint and lemon infused water. It is a fresh, simple beverage that plays well off of the flavors of the mussels. Thinly slice a lemon and add a few slices to each glass. Put one entire mint leaf in each glass. Add water and ice and enjoy! (You can muddle the mint and lemon to add a stronger flavor.)

Canapés for lunch!

It was a rainy day and Wesley and I were stuck inside all day. What better way to spend a rainy day than hanging out with a toddler and snacking?? I didn't eat a proper lunch, but I made several delightful snacks that I thought would be fun to share with you. I basically played around in my kitchen using up what I had and felt satisfied both by the taste and for not letting good ingredients go to waste!

Watermelon, Pickled Shallot and Feta Salad
This dish would be perfect for a summer picnic as it is fresh, sweet, acidic and quenches your thirst!  The pickled shallots should be made 3-48 hours ahead of time so that they can properly marinate. Although I have never done it, but based on the flavor profile I think this salad would be delicious with a nice, juicy steak!

Ingredients
Watermelon, diced
Pickled Shallots
Feta
                                         Fresh basil leaves, whole or sliced
                                         Pepper

Method: 
1) Pickle the shallots by slicing them very thinly (a mandolin works best) and putting them in a ziploc baggie. Add 1 tablespoon of apple cider vinegar for each medium sized shallot. Add a pinch of salt and 1 tablespoon of fine white sugar. Refrigerate the baggie and shake it every once in a while to keep the juices moving around. Eat the pickled shallots within 2 days.

2) Dice the watermelon into small cubes.

3) If you are serving the salad as a canapé, build each portion by placing a basil leaf on the bottom of the spoon or dish. Add watermelon cubes, pickled shallots and feta, in that order. If you are serving it as a side dish, slice the basil leaves and stir in with the watermelon. Mix all components together and serve!

Prosciutto Wrapped Dates 

There are endless variations and possibilities for this tasty snack and today's recipe is based on what I had on hand, and not necessarily my favorite version of wrapped dates :)
Here are my favorite combinations for the stuffing. I would love to hear other combinations that you may come up with!

1) Gruyere cheese and almonds.
2) Mascarpone cheese and fresh basil.
3) Parmesan flakes and pine nuts.
4) Feta and crushed walnuts.
5) Goat cheese and slivered almonds.

Method: 
1) Slice each date down the middle on one side and remove the pit. Don't cut all the way around because you are going to close the date back up before cooking!

2) Fill the dates with the stuffing of your choice. Seal the date back up by pinching the two sides together with your fingers. Today, I had feta cheese on hand, which is always a delicious option with dates.




3) Wrap each date with a piece of prosciutto. Don't worry about if the prosciutto tears, just keep wrapping and it will be fine.  Each piece should be 5-7 inches long.Also, be sure to leave the white, fatty part of the prosciutto on; it adds a ton of flavor and moisture!

4) Bake for 10 minutes at 350F.

5) Drizzle with olive oil, a balsamic reduction or a balsamic drizzle.  Click for a Balsamic Drizzle recipe!

Lemon Cream Stuffed Raspberries

5 minute prep time!! Only 3 ingredients!! And it tastes like heaven!!  Have I sold you yet?
The trick is to buy large raspberries that have a generous well in the center. Simply mix equal parts whipped cream cheese and lemon curd. Add the cream to the center of each raspberry and enjoy!!


Click  Easy Lemon Curd to find out how I make it from scratch. (It is part of the sour cream and lemon pie...)

Seared Sea Scallop with Watermelon Mint Salad

At this moment I can't think of a single food that I love more than a perfectly cooked scallop. It can be a little strenuous on my wallet, but each time I get the idea of scallops in my head, I can't let go until I eat them...

I hope you enjoy my recipe below for seared scallops and watermelon mint salad. This meal is the perfect combination to celebrate a warm summer evening, brunch with friends, or just as a casual night in with your one-and-only.

Seared Scallops
Ingredients:
Sea Scallops
salt
pepper
butter
olive oil

Method:
1) Prepare your scallops by removing the small connective tissue on the side. If you leave it, it will feel like you are chewing on a rubber band!

2) Rinse the scallops, pat them dry and then season them generously with salt and pepper.

3) Heat up a medium sauté pan over high heat. You will want the pan to be screaming hot so you can get a nice sear on the scallop. When the pan is ready, add a thick pad of butter and the olive oil.

4) When the butter and oil begins to smoke a little, add the scallops to the pan with at least an inch of space between them. Don't overcrowd your pan or you will end up steaming instead of searing them and they may end up overcooked. Cook each scallop for about 60 seconds on each side. Allow for slightly more or less time depending on the size of your scallops. You will know the scallop is perfectly cooked if it has a thick golden crust on the outside but the inside is slightly translucent. If this is your first time searing scallops it is a good idea to do a test run before cooking them all!

Watermelon Mint Salad with Balsamic Drizzle
Ingredients:
4 cups watermelon, cubed
6-8 mint leaves
salt
1 cup balsamic vinegar
2 tablespoons brown sugar


Method
1) Get your balsamic drizzle going before you get started on the other salad components so that it has time to reduce. To make the balsamic drizzle, simply put 1 cup of balsamic vinegar in a heavy bottomed sauce pan over medium-high heat. Add the brown sugar and stir well to fully combine. When the mixture comes to a boil reduce to medium heat. Stir occasionally until the vinegar is reduced by about half, about 10 minutes. The drizzle will fully coat a spoon when it is done, but you can adjust the thickness to your liking. I like my drizzle to be quite thick for this salad as the watermelon is juicy enough already and it makes for a nice contrast in textures. If you let it reduce too much you will have made candy, so keep a close eye!


2) To prepare the salad:  Lay the watermelon cubes on a baking and lightly sprinkle with salt. You can use a fine sea salt or a coarser salt, just don't be too heavy handed as it will overwhelm the freshness of the salad.


3) Using a knife or kitchen shears, cut the mint leaves into thin strips.







5) Distribute the mint strips over the watermelon cubes.









6) When the drizzle is ready, take a spoon and distribute a little onto each watermelon cube.







Note: The scallops are served on a bed of yukon gold mashed potatoes. I decided not to insult your culinary intelligence by including my method for making mashed potatoes. Also, It is a good idea to make the watermelon salad first so that you can eat as soon as the scallops are seared. Scallops should always be eaten right away to ensure that the texture and flavor are both spot on!