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Monthly Archives: September 2014

Wicked CHEESY Spaghetti Squash and Broccoli Rabe Boats with Oven Roasted Squash seeds

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This was such a GREAT little tasting dish.. So easy and it’s kind of a quick “Knock off” of a Mac and Cheese but, totally GLUTEN FREE!!!

2 large spaghetti squash( cut in half)
4 cloves garlic chopped
3/4 cup cheddar cheese
1/2 bundle Broccoli Rabe
1 tablespoon smart balance
2 drizzles EVOO
2 teas Thyme
Dash of salt and pepper
Seeds from squash removed washed and roasted on 350 for 8 mins

First take your Spaghetti squashes and cut in half. Remove the filling and pick out the seeds. After removing seeds, do a quick rinse and dry on a paper towel. Lay seeds on a cooking sheet and bake at 350 for 8 mins. Once nice and golden brown, remove sprinkle some salt on seeds and set aside.
Take a fork and scoop out all the squash ( picking out remaining seeds) in a med size pot, add EVOO, and chopped garlic, cook for about a min and add you squash and broccoli Rabe a dash of salt and pepper and thyme. Cook on med high heat for 3 mins and then add your 1/2 cup cheddar cheese. Combine and fill each of your scooped out spaghetti squash boats with the squash and broccoli Rabe filling. Place all boats ( filled) and sprinkle a tad bit more cheddar on top. Bake at 375 for 15 mins. Once top is nice and brown, remove and sprinkle some of your roasted squash seeds all over the top and serve.

Cooking time: 25 mins

Serves 4 peeps

GF,LF,LS

Ginger Garlic noodles with Chinese eggplant,Broccoli Rabe, Garlic peppers, Carrot, peas

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Hearty Rainbow Swiss Chard and Spicy Turkey meatball soup

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This was a wonderfully DELISH soup!! I am a huge fan of meatballs inside soups. They bring an extra bold flavor as well as great texture. This soup is quite healthy! Loaded with lots of vitamins and fiber. It’s also a “Gluten Free” soup provided you do not add the “Crown Roll” croutons on the side.. 😉

2 boxes ( gluten free) Chicken stock
1 box Gluten free Tri color rotini
1 bundle Swiss chard
3 large carrots chopped
4 celery stalks chopped
3 large cloves Garlic chopped 1 for turkey mix the other for soup)
2 med onion chopped ( one for turkey mix and the other for soup
1/2 lb lean ground turkey
1 egg beaten
2 tablespoon Smoked paprika
2 teaspoons chili flakes or powder
Salt pepper
Drizzles EVOO

Pre heat oven at 350

In a large bowl, combine ground turkey, rice, egg, onion, 1 clove of your garlic, smoked paprika, salt pepper and chili flakes. Mix well and combine all ingredients. Grab a large sheet pan and scoop your meatball mix out with a small ice cream scooper( this makes them all the same size so they cook at the same time. Place in a 350 degree over for 10 mins.
While meatballs are baking, grab a large pot, add EVOO, onion, garlic, celery, carrot, pinch of salt and pepper and cook on med heat for around 3 mins. Stir and add you chicken stock. Once liquid comes to a boil,lower your heat to med low, remove your meatballs from oven and add to your pot, take your Swiss chard, chop ( without stems) and add to your soup. Cover and Simmer soup for about 10 mins just till all the veggies are nice and soft. Next add your pasta( wait till the last 8 to 10 mins of cooking so pasta doesn’t become to soft) once pasta is fully cooked inside your soup. Remove from heat and Ladle up 4 bowls of your soup. Add some freshly grated or shaved parmigiano and fresh chopped parsley to your soup for garnish and flavor.

Cooking time: approx 30 min

Serves 6 peeps

GF,HH,LF,LC

Homemade Spicy Creamy “Smoked Paprika” Tomato and Grilled cheese Croutons

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One of my favorite things in the world to make “homemade” is soups! If you really think about it, there is a soup for anytime of the season, not just for the bitter cold seasons or if someone is coming down with a winter or in my case a “fall” cold. From hot soups to gazpachos you can enjoy them all year long. One of my all time favs is a nice creamy “Tomato” soup. You can enjoy this soup pretty much all year round, hot or cold!! Another part of having a great tasting comforting soup like tomato is enjoying a nice gooey grilled cheese sammie along side for dipping.. There is nothing more the perfect pair than this fantastic duo!!

1 can San Marzano puréed! ( they have these already pre-puréed)
2 cloves garlic chopped
1 small onion chopped
1/2 fat free heavy cream
2 tablespoons hot sauce
1/2 cup low sodium veggie stock
2 teaspoons Smoked paprika
8 slices of white or wheat bread
4 slices of low fat Sharp cheddar,fontina,Monterey jack cheese( or which ever cheese you prefer with your grilled cheeses )
2 drizzle EVOO
Cooking spray
Salt pepper.
Chopped parsley or basil for garnish

Grab a large pot and heat on med heat . Drizzle some EVOO and add chopped Garlic and Onion. Stir and cook for around 1 min. Add canned puréed tomatoes and stir. Once mixture starts to bubble, reduce heat to med low and add your low sodium veggie stock, cream and smoked paprika, hot sauce, dash of salt and pepper. Cover and simmer for about 20 mins.
While your soup is simmering. Grab an indoor grill pan and spray liberally with cooking spray. Place 4 slices of your bead in grill, then 1 slice of cheese to each slice of bread, lastly add the the remaining slices to top if each Sammie. Cook on med heat and once bottom is nice and brown, spray a tad bit more cooking spray to the tops of each Sammie, flip to brown the other side. Once both sides are completely golden brown, place all sandwiches on a cutting board and cut each of them into 4 sections.
Once soup is nice and creamy and has reduced down a little, stir and ladle soup in 4 bowls.. Place 4 of the grilled cheese croutons ( basically 1 Sammie for each person) on the side or directly in which ever way you like and serve.. add some chopped parsley or Basil for a pretty garnish.

Cooking time: approx 20 to 25 min

Served 4 peeps

LF,KF,EDF,VEG

Sopressata, Broccoli Rabe and Dry fig flatbread pizza with White “Truffle” oil and Mozzarella.

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So it’s Friday and usually every Friday night I try and do a “Friday night, pizza night” with my kids.. I am a homemade pizza junkie!!! Don’t get me wrong there are some really “GREAT” pizza joints in the Boston area especially in the “North End” of Boston. Real authentic Italiano pizza I’m talking about here. But, the way a homemade pizza feels and tastes to me is really like no other pizza I have ever tasted. You control the quality of ingredient as well as the price. Would you rather pay $15 bucks and get a large delivery pizza or would you rather pay $15 bucks for 3 or 4 of your very own pizza’s right at home. Pizza isn’t just about sauce, cheese and pepperoni, you can dress it up or dress it down any which way you like. Pizza is a “GREAT” fun meal activity for kids. I always made homemade pizzas with my mom growing up and now that I’m a mom, I make them with my girls. My youngest Emma really gets into it! The kids been making her very own pizzas since the age of 2!! I just give her the ingredients and she makes and creates her very own little individual pizzas. Soooo cute!!

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1 large flatbread pizza crust
1/2 bundle Broccoli Rabe
8 slices of sliced Sopressata
8 halved Dry Figs
1 cup Mozzarella
4 drizzles white “Truffle” oil
Fresh cracked black pepper

Preheat oven at 400

In a pizza pan or large baking sheet lay out your flatbread. First add your mozzarella, then sliced and chopped Sopressata. Next add your broccoli rabe( ripped and torn from stems) and scatter around your pizza. Then add your halved dry fig and scatter around your pizza just like the broccoli rabe . Drizzle some of your truffle oil over the top and some fresh cracked pepper. Put pizza in the oven and bake for about 12 mins till top is nice and golden brown.. Remove and place on a large cutting board. Cut into slices and serve.. Bellissimo 🇮🇹🇮🇹🇮🇹

Cooking time: 12 mins

Serves 4 peeps

KF,EVD,

Gluten free “Corn” Spaghetti marinara with Sweet Italian chicken sausage and peas.

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So I am “NOT” gluten free but, I do enjoy creating recipes and eating a GF meal a few nights a week. I write recipes for all diets and I must say GF are really some of my favs to write for. There so many different various options out there for GF’ers so it makes it easy to create Beautiful and yummy dishes that even an eater of “everything” like myself can enjoy.. “Corn”pasta has really become one of my newest favorites to the pasta family. I love the texture and taste it brings to a meal and it really stands up to heavy sauces. This meal is super easy and really light. Hope you guys enjoy this just as much as I am right now.. Ciao, Kate xoxox

1 lb Corn Spaghetti
1 can San Marzano tomatoes
1 package Sweet Italian chicken sausage links
1/2 bag frozen or fresh peas.
2 garlic cloves chopped
1 med red onion chopped
2 drizzles EVOO
Salt and pepper

Preheat your oven at 375. Remove your sausage from package. Place sausage on a baking sheet and cook just till casings are nice and brown( these sausages are already pre cooked so you are just heating and browning the outer casings)
While sausage is cooking. Grab a large pot, and cook your corn spaghetti as directed making sure to salt the water well before dropping your pasta.
Next in a med sized pot, over med high heat drizzle some EVOO add your onion and garlic and cook for a few mins, then drop your canned tomatoes and break the chunks up with a spoon. Cover and lower your heat temp to med,(occasionally lifting and stirring) Simmer for 10 mins.
Once pasta is done, drain and add back to the pot. Next, add your marinara sauce to your pasta, stit. Add some fresh ground pepper and a dash of salt.
Remove your sausage from the oven and slice them bad boys UP.. Take your sliced sausage and peas and add to your pasta and sauce,stir to combine. Add the peas at the very last moment of cooking so they keep that beautiful “green” color.
Plate and add some fresh basil leaves and shaved parmigiano Reggiano or some Pecorino Romano..

Cooking time: Approx 15 mins

Served 4 to 6 peeps

GF,LF,LS,KF,HH

Balsamic glazed Brussels and Shallot salad with “Rainbow” Bell peppers and shaved Parmigiano Reggiano

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So today I just felt like well, some Brussels sprouts! Sometimes I get cravings for things other people would look at and go 😝😝😝??? I guess I’m somehow unique like that?? Lol No I’m not pregnant btw just really “HANGRY” ( love this new word ) HANGRY for some Brussels Sprouts.. This is a great “Gluten free” dish as well for someone watching their weight. Totally guilt free. I like that!! Great tasting “Guilt” free food and that makes for a “VERY” happy Kate..

1 package Brussels sprouts
2 large shallots cut lengthwise
3 cloves Garlic
1/2 of each a Yellow, orange, red and green bell pepper sliced
4 drizzles of Balsamic
2 drizzles of EVOO
Few shavings of Parmigiano Reggiano
Dash of salt and lots of pepper

First bring a large pot of water to a boil. Grab another large bowl and fill it cold ice water ( yay.. We’re gonna Blanche some sprouts) once water comes up to a boil, drop your sprout. You are only going to boil these for a little over a min just to soften them a little. Once the min is up, remove them from the boil and add them to the ice water to stop the Brussels from cooking.
Next grab a large skillet ( or you can roast the sprouts in a 350 degree oven for 10 mins) and heat over med heat. Add your EVOO, shallot and garlic. Cook for approx 1 min and add your sliced bell peppers and you sprouts and a dash of salt and a TON of pepper. Sautee in skillet for approx 6 to 7
Mins. Once veggies have soften quiet a bit and are ready to serve, drizzle your balsamic on top, cook another min just to combine , remove from heat and add some freshly shaved parm and serve…

Cooking time: approx 12 mins

Serves 4 to 5 peeps

GF,LF,LC,LS,DF,VEG