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Archive for the ‘Dairy-Free’ Category

This makes a light, healthy recipe. Great for parties.
(Based on a recipe from The Food Network website.)

Servings: 4

Ingredients:

  • 1 tablespoon red wine vinegar
  • 3 teaspoons mint, minced
  • 3/4 teaspoon red pepper flakes
  • 2 cloves garlic, finely minced
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 chicken breasts
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, peeled & chopped
  • Freshly ground pepper
  • 4 pocketless pitas
  • 1/2 cup hummus

Directions:

  1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

  2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

  3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

  4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with hummus. Top with chicken salad.

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Ingredients:

  • Olive oil
  • 3 cloves of garlic, chopped
  • 1 yellow onion, chopped onion
  • 1 cup cremini mushrooms, chopped
  • 1 cup fresh white button mushrooms, chopped
  • Fresh thyme
  • 1 1/s cups Arborio rice
  • 1/2 cup white wine
  • 3-5 cups chicken or vegetable broth

Directions:

  1. Saute chopped garlic and onions in 1 Tbsp. olive oil for 6-8 minutes.
  2. Add mushrooms and thyme. Cook for 4 minutes.
  3. Add 1 Tbsp.  olive oil and the rice. Stir constantly for 4 minutes or  until the rice begins to make a popping sound.
  4. Add 1/2 cup white wine. Stir until absorbed.
  5. Add 3/4 cup broth and stir until absorbed.
  6. Continue adding 3/4 cups of broth and stirring until absorbed until the rice is translucent around the edges, about 20 minutes.

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Poaching salmon in a vegetable broth adds some nice flavor to the fish. This recipe makes a great, quick weeknight meal. Healthy too.

Servings: 4

Ingredients:

  • 4 6-ounce salmon fillets, bones and skin removed
  • 2 cups water
  • 1 cup dry white wine
  • 1 Tbsp. lemon juice
  • 1/2 tsp. lemon zest
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stock, chopped
  • 1 bay leaf
  • sea salt & pepper

Directions:

  1. In a deep saute pan, bring the water, wine, lemon juice & zest, onion, carrot, celery, bay leaf, salt and pepper to a boil for five minutes.
  2. Strain the ingredients then return the liquid to the pan (discard the cooked items). Return the liquid to a boil, add the salmon fillets, lower the heat and simmer the fish for approximately 6-8 minutes. If the fish is not completely covered with the poaching liquid, turn the fish over once carefully during the cooking process.
  3. Remove the salmon from the pan and transfer to a wooden cutting board. Allow the excess water to drain, then serve.

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My hubby and I recently took a cooking class at the local Sur La Table. This was my favorite take-away. We ate it as a side dish with Salmon, but would make an equally lovely side-dish or topping for other types of fish, chicken, or red meats. The longer this simmers, the better it tastes. It took about 1 hour total to cook this dish.

Servings: 8

Ingredients:

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 4 Tbsp. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 4 anchovies, minced (optional)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 red bell pepper, diced into 1/2 inch cubes
  • 1 medium eggplant, diced into 1/2 inch cubes
  • 3 cups peeled and diced tomatoes
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. capers, drained
  • 1/2 cup chopped black or green olives

Directions:

  1. Over medium heat, saute the onions and celery in the olive oil until the onions are brown around the edges.
  2. Add the garlic, anchovies, salt and pepper to the onion and celery mixture. Turn heat to low and cook, uncovered, while dicing the bell pepper and eggplant.
  3. Add the diced pepper and eggplant. Cook over medium heat until the eggplant is almost falling apart. (The eggplant will soak up all of the oil in the pan. Don’t add more. If the eggplant sticks too much, toss a spoonful of water to loosen it.)
  4. Add the tomatoes and simmer, partially covered, until the tomatoes are cooked, 10 to 15 minutes.
  5. Stir in the vinegar, capers, and olives. Simmer uncovered for a few minutes (until no longer watery) then season to taste with salt and pepper.
  6. Transfer to a bowl and cool, uncovered. Serve at room temperature.

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This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

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Ingredients – vary amounts based on how many people you are feeding

  • Olive oil (a few tablespoons)
  • String beans
  • Pine nuts
  • Salt & pepper

Directions

  1. Trim stem-side of string beans
  2. Heat a saute pan on medium; add a handful of pine nuts (or the amount you prefer) and a few tablespoons of olive oil.
  3. Add green beans, stir, add a pinch of salt and pepper.
  4. Cook on low for 20-30 minutes.

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This recipe is so easy, and makes a wonderful breakfast, lunch or dinner. I serve mine with plain Greek yogurt on top, but sour cream or salsa could be used as well.

Servings: 4-6 slices

Ingredients

  • 1/4 cup olive oil
  • 1 pound russet potatoes (about 2) — or 1 pound Yukon gold potatoes — peeled and cut into 1/4-inch cubes
  • 1 onion, minced
  • 1 large red pepper, diced
  • salt and pepper
  • 10 large eggs

Directions

  1. Heat oven to 450 degrees and move the oven rack to the middle position.
  2. Heat oil in a 10-inch ovensafe nonstick skillet over medium-high heat. Add potatoes, onion, red pepper and a dash of salt. Cover and cook, stirring occasionally, until the potatoes are soft (8-10 minutes).
  3. Whisk eggs with a pinch of salt and pepper. Add mixture to the skillet and cook, using a rubber spatula to stir gently in a circular motion, until mixture is slightly thickened, about 1 minute.
  4. Place skillet in the oven and bake until the top is puffed and the edges pull slightly away from the pan (3-5 minutes). Use a rubber spatula to loosen the tortilla from the skillet, place on a cutting board, and slice into wedges. Buen Aprovecho!

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