RSS Feed

Category Archives: Recipes

Sesame Chicken Skillet

Posted on

This recipe is the eighth in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

IMG_4237

Let’s just pretend I didn’t take these pictures on the kitchen floor, at 8pm, in horrible lighting, okay?

After making a 20 minute meal for dinner tonight, and then looking at my less-than-ideal photographs of this Sesame Chicken, I’m reminded how important these quick, healthy dinners are in my life. I love cooking, so on the weekends I usually make more complex recipes, but my weeknights are filled with recipes similar to the ones I’ve been featuring this month. I don’t know what I would do without quick meals – takeout isn’t a great option for anyone eating GF, and most days it isn’t practical to spend an hour or so on dinner!

So, I love this Sesame Chicken from How Sweet It Is. It’s quick. It’s hands off. It’s doesn’t take a lot of effort or brain power to put together. Yay! It’s super delicious, too. I don’t think I’ve ever ordered sesame chicken at a restaurant, so I can’t say how this recipe compares in terms of flavor. But I think you’ll like it. I imagine it’s kid friendly, because it’s the kind of thing I would have liked when I was a kid and I was a super picky eater. So, go make this for your family and then enjoy eating it!

IMG_4244

Sesame Chicken Skillet

Recipe Source: How Sweet It Is (Thanks for the great recipe :))

Ingredients

  • 1 lb. boneless, skinless chicken breasts cut into bite sized pieces
  • 3 T gluten free flour (I’ve successfully used rice flour and the Bob’s Red Mill All Purpose GF flour)
  • 2 T sesame oil, divided
  • 1 t garlic powder (or use a couple cloves of fresh garlic)
  • 1 T Bragg’s Amino Acids (or GF soy sauce)
  • 1 t sugar/stevia blend
  • 1 T distilled white vinegar
  • 1/2 c chicken broth
  • 12 oz frozen green beans

Directions

  1. Preheat the oven to 400° F.
  2. Combine the garlic powder, Bragg’s Amino Acids, sugar/stevia, vinegar, chicken broth, and 1 T sesame oil in a small bowl. Set aside.
  3. Heat the remaining tablespoon of sesame oil in an oven proof skillet over medium high heat. While the oil and skillet are preheating add the chicken and GF flour together in a bowl and toss until the chicken pieces are coated in flour.
  4. When the skillet is warm add the flour coated chicken in one, single layer. Stir after 3 minutes, spread into a single layer again and let cook for another 3 minutes.
  5. Add the already mixed sauce to the skillet, stir gently, and then place the entire skillet in the oven to bake for 15 – 20 minutes, or until chicken is cooked through and reaches a temperature of 165° F.
  6. When the chicken is almost finished, defrost the green beans in the microwave according to package directions (I always get the steam in the bag kind – love it!)
  7. When the chicken is cooked through remove from the oven and stir in the green beans. Sprinkle with the sesame seeds.

Serve this with

  • White or brown rice, or quinoa
  • 2 T sesame seeds

Chipotle Butternut Squash Chili

Posted on

This recipe is the seventh in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

Chilpotle-Butternut-Squash-Chili-Front

This is one of my more recent “favorite recipe” discoveries. I love squash and chili, so even though this is a meatless (and vegan) recipe I knew I wanted to try it when I spotted it. I think Steve and I were both a little bit nervous, as I added non-meat ingredients to the pot, that it wouldn’t satisfy us. The chili smelled SO good while it was simmer on the stove, and once I tasted it I was not disappointed.

This chili works so well because there is good flavor and lots of textures, just like any other great chili. There’s a good amount of chopping and dicing involved, but then everything just simmers on the stove for a while. I think of squash as something that takes a long time to cook, but in this case it really doesn’t take more than 30 minutes or so. A super flavorful chili in under an hour? Sounds good to me!

This recipe is from Cookie + Kate and I’ve hardly modified it (and I, somehow, tend to modify even the best recipes, so this is really saying something!). I’ve changed very little about the flavors, mostly just the ratios of different ingredients. Red peppers are crazy expensive here, and I can never find a squash as small as the recipe calls for, so I add more squash and less red pepper. I tend to increase the amount of onion, too, because we just love onions. Don’t skip the crispy tortilla strips!!! I typically cut up 2 tortillas, when the chili is almost done, spray with olive oil, sprinkle with salt, and put them in the toaster oven until crispy. It really adds a nice dynamic to the taste of the whole bowl of chili.

Chipotle-Butternut-Squash-Chili-Gluten-Free-Vegan-Vegetarian

Chipotle Butternut Squash Chili

Recipe Source: Cookie + Kate

Ingredients

  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 butternut squash (in the 2 lb. range), peeled and diced
  • 4 cloves garlic, minced (I’ve also subbed in about 2 t garlic powder)
  • 2 T olive oil
  • 1 T chili powder
  • 1 t cumin
  • 1/2 chipotle pepper in adobo, minced (add more or less to taste)
  • 14 oz can petite diced tomatoes (liquid included)
  • 3 c cooked black beans (or 2 cans)
  • 14 oz vegetable broth (my preference is 2 c water + 2 tsp better than bouillon)
  • 2 corn tortillas
  • 1 avocado, diced

Directions

  1. Heat the olive oil over medium heat in a large pot (dutch oven, stock pot, etc.).
  2. When the oil is warm add the diced veggies: red onion, red bell pepper, butternut squash, garlic. Cook, stirring every minute or two, just until the onions start to soften.
  3. Add the cumin, chipotle pepper, tomatoes, black beans, and broth. Stir well. Bring to a boil, then reduce to medium low heat (basically, a simmer) and cover. The chili is done when the butternut squash is soft and tender.
  4. As the chili is nearing being done, make the tortilla strips. Spray each tortilla with olive oil spray and spinkle with salt. Cut into strips. Bake at 350° F for about 12 minutes, or until crispy and golden brown (I use my toasted oven for this).
  5. Serve chili with the tortilla strips and the diced avocado.

Szechuan Turkey and Green Beans

Posted on

This recipe is the fifth in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

IMG_4270

This recipe has been in my favorites list for quite a while now. I found it on The Lemon Bowl, and only had to make a few tiny changes to make it gluten free. What initially won me over was the flavor. It’s reminiscent of a stir fry and has the option to be spicy or mild. When I realized how quick this dinner was to prepare – 20 minutes from start to table – it became one of my busy night staples.

Of course, everything I make over and over needs to be nutritious, and this dinner definitely is that, too! I always use lean, organic ground turkey. The sauce is so, so tasty and it doesn’t use any sugar or oil. The turkey is cooked with a whole pound of green beans and a can of water chestnuts, so you are getting a good serving of vegetables, too. Just serve with some brown rice or quinoa and your meal is complete!

IMG_4282

Szechuan Turkey and Green Beans

Recipe Source: The Lemon Bowl

Ingredients:

  • 1 lb. lean ground turkey (I get the 95%-98% lean when it is on sale and store it in the freezer until I’m ready to use it)
  • 2 T ginger, minced
  • 1/2 c chicken broth
  • 1 T corn starch
  • 1/4 c Bragg’s Amino Acids (may substitute with gluten free soy sauce)
  • 2 T rice vinegar
  • 1 T chili garlic paste (This is what I use – please start with less if you are not a fan of spicy foods, and increase if needed).
  • 1 lb. green beans (I’ve successfully used fresh and frozen)
  • 8 oz. can water chestnuts, drained

Cooking Directions:

  1. Heat a large, nonstick skillet over medium high heat.
  2. Add the turkey and minced ginger. As the turkey cooks, using a fork/spatula/spoon/ to bread up the turkey into small bits. Once it is cooked through let the turkey brown for a minute in the pan.
  3. While the turkey is cooking, combine the chicken broth, corn starch, Amino Acids, rice vinegar, and chili garlic paste in a small bowl. Set aside.
  4. Add the green bean and sauce mixture to the cooked and browned ground turkey. Stir to combine and reduce the heat to medium.
  5. While the turkey/green beans/sauce is cooking roughly chop the water chestnuts.
  6. When the green beans are tender add the water chestnuts to the pan and stir once more to combine.
  7. Serve with brown rice or quinoa.

 

Spicy Lime Foil Packet Tilapia

Posted on

This recipe is the fourth in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

There are so many reasons why this recipe is one of my healthy weeknight favorites. I gotta say, the absolute best part of this recipe is that you won’t dirty any pots of pans making it! Fish + veggies cooked in individual foil packets that are baked right on the rack in the oven. I only use four items total to make this: a knife, cutting board, small prep bowl, and a spoon. Just rinse and throw in the dishwasher. Talk about easy clean up!

Spicy-Lime-Tilapia-Foil-Packet-Dinners

Let’s talk about the food, too, instead of just the prep and clean up. These foil packets are loaded with moist, flakey fish and tons of green veggies. A bit of chili-infused oil and lime juice is spooned over the fish to flavor it. The packets are really easy to put together too. You just stack the asparagus and spinach, top with fish and a few ingredients for flavoring, and then fold up. Serve with a whole grain (see links to a few ideas below) for a a complete, 100% healthy meal that’s ready in under 30 minutes!

Foil-Packet-Spicy-Lime-Salmon-Healthy-Gluten-Free-Dinner

Spicy Lime Foil Packet Tilapia

Many of the ingredients here can be approximated. This is not one of those recipes where everything needs to be measured out perfectly for it to work. If you have a bit less asparagus, prefer more red pepper flakes, etc, the recipe will turn out fine!

Original Recipe Source: Women’s Health

Ingredients

  • 1 1/2 T olive oil
  • 3/4 t red pepper flakes
  • 2 c  spinach (approximately), divided (1/2 c per packet)
  • 20 asparagus spears (approximately)
  • 4 tilapia fillets
  • 5 green onions, sliced
  • 8 t lime juice, divided (2 tsp per packet)

Directions

  1. Preheat the oven to 450° F.
  2. Tear off 4 large sections of aluminum foil (I use foil sections that are about twice as long as they are wide. Better to tear off a bit extra foil than to end up with too little).
  3. Cut the asparagus into 2 inch pieces and lay an equal amount in a rectangle in each of the 4 packets.
  4. Top with the spinach, and then a tilapia fillet.
  5. In a small bowl, combine the olive oil and red pepper flakes. Microwave for 30 seconds (this infuses the oil). Spoon 1/4 of the oil over each tilapia filet.
  6. Drizzle 2 t of lime juice over each packet.
  7. Sprinkle with green onions.
  8. Roll up the edges of each packet and press securely.
  9. Bake for about 15 minutes, or until the tilapia is white and flaky.

Serve this with:

Spaghetti Squash with Avocado and Asiago

Posted on
 This recipe is the third in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

Spaghetti Squash is quite possibly my favorite food, and this recipe is my current food obsession.

Spaghetti-Squash-With-Avocado-Asiago-Healthy-Gluten-Free-Dinner

I already have a some favorite spaghetti squash recipes (Buffalo Chicken Spaghetti Squash, Pizza Spaghetti Squash, Spicy Sriracha and Turkey Spaghetti Squash) but I still found myself googling “spaghetti squash recipes” a couple of months ago. You can never have too much of your favorite food, right?!

I was intrigued – this recipe, from The Kitchn – looked so, so simple and had raving reviews. I had to try it. And I did. And we loved it. Even the leftovers for lunch the next day, with slightly browning avocado. Still loved it.

Spaghetti-Squash-With-Avocado-Asiago-Healthy-Dinner-Side-Dish

Of course, I made some modifications to the recipe, mostly by accident (I figured I had the gist of the recipe, and didn’t actually look at it when I was cooking. Ended up missing a few ingredients – opps!). We tried topping this with freshly grated asiago and freshly grated parmesan and the asiago was just slightly better. I found the cheese was salty enough, so I don’t add any salt or pepper to the recipe.

Squash is filling, so this makes a great vegetarian dinner. You can also serve this as a side to meat or fish (serve “Serve this with” section below recipe).

Spaghetti-Squash-Avocado-Asiago-Healthy-Weeknight-Dinner

Spaghetti Squash with Avocado and Asiago

Ingredients

  • 1 large spaghetti squash (mine are usually in the 4 lb. range)
  • 2 Tbs olive oil
  • 4 garlic cloves, minced
  • 1 avocado, cut into cubes
  • 1/4 c freshly grated asiago cheese, for topping (parmesan also works)

Cooking Directions

  1. Preheat the oven to 374° F.
  2. While the oven is preheating but the spaghetti squash in half and place it face down on a baking sheet.
  3. Bake the squash for 30 – 45 minutes. You don’t want to overcook the squash so start checking every 5 minutes or so once it reaches the 30 min mark. You want the cooked squash to separate in strands but still be fairly firm. It should not be at all mushy.
  4. Towards the end of the baking time for the squash heat the olive oil over medium heat in a small skillet.
  5. Add the minced garlic when the oil is warm. Cook, stirring constantly to prevent burning, until you see a couple pieces of garlic just start to turn tan in color. Remove from heat.
  6. When the squash is done and has cooled down for a few minutes use a fork to scrape the strands out of the shell. Put the spaghetti squash in a bowl and stir in the garlic olive oil.
  7. Serve with the asiago cheese and avocado.

Recipe Inspiration: The Kitchn

Serve This With:

 

Dilled Chicken and Asparagus

Posted on

This recipe is the second in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

I found this recipe on Taste of Home about a year ago, and I’m so happy that I did! Originally a recipe to feed two people I thought it would be a great dinner for Steve and I. Of course, we ate the entire skillet-full because it was so good.

Dilled-Chicken-And-Asparagus-Gluten-Free-Healthy-30-Minute-Dinner

Yes, this is an (almost) one pan meal. You cook the rice on it’s own, and add it to the skillet with the chicken and asparagus once it’s cooked. So, you will dirty two pans, yes. But, you don’t need to be attending to both at once since the rice just simmers covered. Of course, this would be even easier with a rice cooker!

My first modification to this recipe was to increase the amount of asparagus. In my mind a few spears apiece just wasn’t enough vegetable content for a full meal. I switch up whether I use brown rice or white rice, but I always use Better Than Bouillon instead of a bouillon cube. Those have so much salt!

I love that there is nothing fake or artificial in the sauce, but it still provides so much flavor. Chicken + Asparagus + Rice sounds a bit cliche and boring, and like it has the potential for that healthy-food-cardboard taste. The sauce and bouillon do away with any potential bland-ness.

Dilled-Chicken-And-Asparagus-Gluten-Free-Healthy-30-Minute-Dinner-2

Best of all though, this dinner will be ready, start to finish, in 30 minutes. That’s why it is one of my top favorites for healthy weeknight dinners. Enjoy!

Dilled-Chicken-And-Asparagus-Healthy-Gluten-Free-30-Minute-Meal-3

Dilled Chicken and Asparagus

Recipe source: Taste of House. This version serves 4.

Ingredients

  • 1 c rice (use white rice to have this ready within 30 minutes. If you use brown, plan for extra cooking time).
  • 2 c water
  • 2 t Better Than Bouillon Chicken Base (or other type of bouillon)
  • 4 t freshly minced parsley (dried works, too)
  • 2 T lemon juice
  • 1 T olive oil
  • 1 T dill weed
  • 2 t garlic powder
  • 1 bunch asparagus, cut into 2-3 inch pieces (amounts vary by the bunch, mine are between 8 and 12 oz).
  • 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces

Cooking Direction

  1. Add the rice, water, and bouillon to a saucepan. Bring to a boil. Reduce heat, cover, and let simmer for about 15 minutes, or until the rice is done (longer for brown rice).
  2. In a small mixing bowl combine the parsley, lemon juice, olive oil, dill weed, and garlic powder.
  3. Fill a large-ish skillet with about an inch of water and bring to a boil. Once boiling, add the asparagus. Cover, and let cook for 2-3 minutes. Immediately drain the asparagus and set aside.
  4. In the same skillet, add the chicken and cook at a medium high heat until the chicken is cooked through, about 3 -5 minute per side (I usually cut a piece in half to see if it’s done. Pink inside? cook more. White and opaque? ready to eat!). Let the chicken sit in the pan for another couple of minutes, burner still on, to get the golden brown crisp on the outside.
  5. Add the asparagus, rice, and sauce mixture to the skillet and stir until sauce is evenly distributed.

Healthy Twice Baked Sweet Potatoes

Posted on

My first healthy favorite for January are these Healthy Twice Baked Sweet Potatoes. I promised quick, healthy, weeknight recipes and although this takes about an hour to cook I think you’ll find that it’s still a great choice. Most of the time is hands off baking time while the sweet potatoes are in the oven. Set a timer, walk away, and do something else!

Healthy-Twice-Baked-Sweet-Potatoes-Gluten-Free-Vegetarian-2

Don’t be fooled by the cheese topping, these sweet potatoes are still healthy! Just a tablespoon of mozzarella per sweet potato is a great way to add another flavor and saltiness without becoming overly indulgent.

This recipe is adapted from Pinch of Yum. It is naturally gluten free, as written. I’ve increased the recipe size to make more servings and swapped out a few ingredients for healthier counterparts that I always have on hand.

My favorite part about this recipe is how filling it is! The sweet potatoes are so tasty, yet I’m usually stuffed after eating just two. The leftovers are so great warmed up in the toaster oven for a few minutes, too!

Healthy-Twice-Baked-Sweet-Potatoes-Gluten-Free-Vegetarian

Healthy Twice Baked Sweet Potatoes

Sweet Potatoes vary greatly in size, so consider all the measurements in this recipe approximate. If you feel the ratio isn’t going to be quite right adjust as necessary. As long as you don’t change the baking times, you should end up with a good result!

This recipe is adapted from Pinch of Yum’s Healthy Sweet Potato Skins. Thanks for the great recipe inspiration!!! 🙂

Ingredients

  • 5 sweet potatoes
  • 1 tbs olive oil
  • 2 shallots, minced (you can also use 1 small onion)
  • 10 oz spinach, roughly chopped
  • 1/2 c plain greek yogurt
  • 1 can chickpeas, rinsed and drained
  • 1/2 c mozzarella cheese, divided

Cooking Directions

  1. Preheat the oven to 350° F.
  2. Wash the sweet potatoes and poke each potato several times with a fork. Bake the potatoes for about 1 hour, or until they are soft and tender.
  3. Towards the end of the baking time cut the shallots and spinach.
  4. Heat the olive oil in a skillet over medium heat.
  5. When the oil is hot add the shallots and cook for about 5 minutes, or until the shallots are fragrant and tender.
  6. Add the spinach and cook, stirring, until the spinach is wilted. Remove from heat.
  7. When the potatoes are done cut them in half. Scrape out the insides (put in a large bowl), leaving about a half inch around the skins to hold the shape of the potato.
  8. Mash the removed sweet potato, and add the greek yogurt. Stir in the shallot/spinach mixture and chickpeas.
  9. Fill each the empty potato skins with the sweet potato mixture. Sprinkle about a tablespoon of the mozzarella onto each potato skin.
  10. Bake for an additional 10 minutes, or until the cheese is melted.

Pumpkin Pie Pancakes

Posted on

I told you that I would have at least one pumpkin recipe – here it is!

Pumpkin-Pie-Pancakes-Gluten-Free-Dairy-Free-Paleo1

I really do enjoy pumpkin! For as long as she made it, and I could eat it, I always loved my Grandmother’s Pumpkin Pie. It was nothing more than a store bought, gluten containing, crust and the pie directions on the back of the can of pumpkin puree, but it was pumpkin and it was good!

In my imagination I’ve had thoughts of making all sorts of pumpkin-pie-like desserts this fall, but the only thing that has come to fruition are these Pumpkin Pie Pancakes. See, dessert is not exactly a required meal of the day, so making a pie often seems less fun than, say, getting a full 8 hours of sleep. Breakfast, on the other hand, is totally needed before I go spend my day wrangling children and musical instruments. Putting pumpkin in my breakfast has been an easy way to enjoy the fall flavor without spending extra time baking something special.

Pumpkin-Pie-Pancakes-Grain-Free-Gluten-Free-Dairy-Free-Paleo3

These pancakes are soft and melt-in-your-mouth, just like regular pumpkin pie. They are grain free, thanks to coconut flour, and easily dairy free if you use almond milk (which I do). I tried a few different sweeteners in these pancakes and maple syrup was the clear winner. It compliments the pumpkin perfectly! Of course, if you want to avoid refined sugar use 100% pure maple syrup (which is what I keep on hand and used each time I’ve made these pancakes).

I feel super cliche just mentioning this, but obviously I put pumpkin pie spice in these pancakes. As this awesome article from the Kitchn brings up, pumpkin and pumpkin spice are two different things. Us Americans have somehow been convinced to think that pumpkin tastes like pumpkin pie spices. It doesn’t.

I’m the I-do-what-I-want type of person and avoid cultural trends I don’t like or agree with. I don’t have a legit pair of skinny jeans or a personal facebook account. Proof enough right there. Pumpkin spice is not a trend I’m into. I’ve had zero pumpkin spice lattes, zero pumpkin spice oreos, and whatever other pumpkin spice this or thats are out there. I just like pumpkin pie. So, please, don’t think I’m trying to be all cool and trendy here, and come up with the greatest pumpkin spice recipe this year and be all Pinterest famous. No. I just like pumpkin pie, but don’t have time to make a pie, so I made pancakes instead.

Now that that is out of the way . . .

Pumpkin-Pie-Pancakes-Paleo-Gluten-Free-Grain-Free-Dairy-Free2

With maple syrup and pumpkin pie spice I think these pancakes are perfectly flavored on their own – no syrup or toppings needed! This recipe serves 1 because I have a spouse that doesn’t like pumpkin. Bummer, I have to eat the whole batch of pancakes myself! Although I haven’t actually tried doubling (tripling, quadrupling, etc) the recipe I can’t imagine why it wouldn’t work.

One important thing to note before you start making these pancakes – most of my pancake recipe cook kinda like normal pancakes but for whatever reason these don’t. Cook them on a lower temperature for longer. It works best for me when my burner is on medium low. By the time the pancakes are finally cooked through the fresh pie-like smell will probably be driving you crazy, in a good way!

Pumpkin Pie Pancakes

Ingredients (serves 1)
  • 1/2 c pumpkin puree
  • 1 T coconut flour
  • 1/4 t baking powder
  • 1/4 t baking soda
  • 1/2 t pumpkin pie spice
  • 2 eggs
  • 2 T pure maple syrup
  • 3 T almond milk (or other milk of choice)
Directions
  1. Combine all ingredients in a bowl and stir until combined. The batter will be smooth, and a bit thick.
  2. Heat a nonstick skillet over medium low heat. Pour about 2 T of batter per pancakes onto the skillet. Use the rounded bottom edge of a spoon to smooth the batter into a cicle.
  3. Cook over medium low heat for about 5 minutes, or until the edges of the pancakes have set an the top of the pancake is opaque, not shiny.
  4. Flip and cook for another minute or two on the second side, until golden brown.
  5. Repeat with remaining batter.

 

 

Sage Roasted Asparagus with Balsamic Reduction

Posted on

A quick & simple vegetable dish full of fall-inspired flavors!

Sage-Roasted-Asparagus-with-Balsamic-Reduction-1

I’ll be honest, my vegetable recipes are often very boring. In fact, they are hardly recipes at all. While I do always love some simple, steamed broccoli, the same old vegetables cooked the same ways get boring. I tend to just roast or steam whatever vegetable I am making that night, give it a quick spray with the misto, and then sprinkle on a bit of salt.

Since it is fall and fresh asparagus is so easy to find in the grocery stores I’ve been doing some experimentation with it. I like the fall flavors going on with this simple side dish. And yes, I do also love the simplicity. I need more hands-off, tasty vegetable dishes like this one!

For the roasted asparagus you’ll just need asparagus (of course), olive oil spray, and a few sage leaves. Pop it in the oven and make the the balsamic reduction.

Sage-Roasted-Asparagus-with-Balsamic-Reduction-4

We have a strange affection for balsamic reductions around here. I made one nearly a year ago (to go with some flank steaks) in a food stained calphalon skillet. It takes about 10 minutes or so for the balsamic vinegar to reduce down to about half it’s size. When the vinegar had reduced what appeared was a perfectly clean, sparkly skillet. Now, whenever a skillet has a pesky food stain we always say “time to make a balsamic reduction”. Food nerds.

So, yes, with this simple sauce you can simultaneously clean a tough stain and prepare dinner.

Sage-Roasted-Asparagus-with-Balsamic-Reduction-3

Getting serious now . . .

Simple vegetable side dish. Healthy and tasty. On the table quickly. Easy enough for a weeknight dinner, but fancy enough to serve guests!

Sage-Roasted-Asparagus-with-Balsamic-Reduction-2

Sage Roasted Asparagus with Balsamic Reduction

 
Asparagus, just like other vegetables, shrinks when it is roasted, so what looks like a big bunch will cook down quite a bit. If you are making this for more than 3 or 4 people you may want to double the recipe!
 
Ingredients
  • 1 bunch of asparagus
  • 12 sage leaves
  • cooking spray (I use misto)
  • salt, to taste (I used about 1/4 tsp)
  • 1/3 c balsamic vinegar
Directions
  1. Preheat the oven to 425° F.
  2. Trim the tough, white ends off of the asparagus and discard (I highly suggest composting).
  3. Spread the trimmed asparagus in a single layer on a baking sheet. Spray with a thin, even layer of cooking spray. Sprinkle with salt and then crumble the sage leaves over the asparagus.
  4. Bake for about 15 minutes, or until the asparagus is just beginning to get brown, crispy spots. Feel free to cook longer for crispier asparagus, or shorter for softer asparagus.
  5. While the asparagus is cooking, heat the balsamic vinegar in a small saucepan over medium heat. Let cook for about 10 minutes, or until it has reduced to about half its size.
  6. To serve, place asparagus on a plate or in a shallow bowl and top with the balsamic reduction.

 

Serve this with:

Bacon, Egg, and Avocado Breakfast Wraps

Posted on
A 15 minute, warm breakfast. Well rounded, tasty, and fast enough for a weekday morning.
Bacon-Egg-Avocado-Tortilla-Wrap-Close

If you’re already tired of Pumpkin Spice everything recipes then you are in the right spot today! Here’s a totally non-seasonal, no pumpkin in sight recipe. Not to say I don’t love pumpkin, because I do! I’m just saving my pumpkin recipes for next month 😉

I’ve been going on and on about these wraps on so many of my Gluten Free Weekly Meals posts. I figured it was about time to bring you the recipe.

Really, this is hardly a recipe at all. There are so few ingredients and the prep is so minimal. I guess that makes it the perfect recipe for anyone who isn’t looking to spend hours in the kitchen! Yeah, this isn’t as quick as grabbing a bowl of cereal in the morning, but about 15 minutes to a warm, whole foods breakfast is a good deal.

Bacon-Egg-Avocado-Wrap-Avocado

Now, confession time: I actually never eat this with bacon. I just find bacon, well . . . disgusting. I’ll eat turkey bacon every once in a while, as part of a recipe, but not on it’s own. Greasy foods are not my thing. For me, this breakfast becomes a tortilla spread with mashed avocado (seasoned with lime, of course), topped with an over-medium cooked egg. I’m telling you, that right there is a really satisfying, well rounded breakfast. I actually served it this way for a while, and one day it dawned on my that Steve may enjoy some bacon with his breakfast. Against my better judgement I got some of that *real* bacon at the grocery store. I cooked up a few slices the next morning to go with this breakfast and it was a big hit. Apparently, like out of this world good. Like, telling his best friend about it over video games that evening good.

Eh, I still prefer my breakfast wraps without bacon.

Of course, you can, and should, make yours however you’d like!

Bacon-Egg-Avocado-Wrap-Over

Bacon, Egg, and Avocado Breakfast Wraps

Ingredients
  • 8 slices of bacon (turkey bacon, regular bacon, any type of bacon you like)
  • 4 eggs
  • 1 – 2 T water
  • 4 corn tortillas
  • 1 avocado
  • 1 T lime juice (or more, to taste – sometimes I vary the amount depending on the size of the avocado)
  • salt, optional
Directions
  1. In a large skillet, preferably one that has a lid, cook the bacon over medium heat. (I don’t have the best bacon cooking technique BUT here’s how I do it: Turn my heat to medium and put the bacon in the skillet. Once the bacon starts sizzling I flip it every minute or so. Once the bacon starts “foaming” on both sides I transfer it to a plate lined with paper towels). Once the bacon has finished cooking drain out any excess fat from the pan.
  2. While the bacon is cooking mash the avocado in a small bowl. Stir in the lime juice. Sprinkle with salt, if desired.
  3. In the same skillet, still over medium heat, crack each of the eggs into the pan. Do your best to keep them separate, but if the eggs run into each other a bit it is okay. You can cook them in batches if all 4 eggs don’t fit into your skillet. Once you’ve cracker all the eggs into the pan add 1 T of water and cover. Cook for 3 – 4 minutes for over-medium eggs, or until you see the thin white layer from over top of the yolk. Watch the pan as you cook (I like to use a glass lid), and add the second tablespoon of water if the first cooks off. If you like your yolks cooked through, just add a couple minutes to the cooking time.
  4. Using a tortilla warmer, or just stacked on a plate, microwave the corn tortillas for 30 seconds.
  5. To serve, spread the mashed avocado on each tortilla. Add two slices of bacon and an egg to each tortilla. Fold or wrap up to eat. Or you can use a folk, I suppose.

 

 

%d bloggers like this: