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Thursday, August 26, 2010

Avocado Crab and Brown Rice Pasta

Ingredients:
2 tsp fresh lemon juice (I used approximately half a lemon)
2 scallions chopped, dark green parts saved for garnish
1 tsp soy sauce
1/3 cup expeller pressed oil
1/4 tsp sea salt
Lemon zest from 1/2 lemon or about 1/2 tsp
1 Avocado, ripened and chopped into 1/2 inch chunks
1/2 pound lump crab meat
3/4 pound angel hair or fettucini gluten free pasta ( I use brown rice pasta)

Combine the first 5 ingredients in a blender or food processor and puree together. Once it is well blended, pour into a small bowl and fold in avocado and lemon zest to keep avocado from browning. Set aside.

Cook pasta in boiling salted water according to package directions.


Add the mixture in the bowl/avocado, 1/2 tsp sea salt, and crab meat. Sprinkle with the remaining scallions. Serve immediately or let chill for 30 minutes-1hr if you'd like it cold.

Wednesday, August 25, 2010

Tilapia With Cucumber Salsa

TILAPIA:
4 tilapia or red snapper fillets (about 4 ounces each)
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh oregano
1/4 teaspoon paprika
1/8 teaspoon sea salt
SALSA:
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 cup peeled, finely chopped cucumber
1/4 cup chopped fresh mint
2 tablespoons capers, rinsed and drained
1/8 teaspoon sea salt
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Directions
1. TO MAKE THE TILAPIA: Preheat the oven to 400°F. 2. Lightly coat a 13" x 9" x 2" baking dish with olive oil cooking spray. 3. Rinse the fish and pat dry with paper towels. Arrange in a single layer in the dish. Spoon the lemon juice over the fish. Sprinkle with the oregano, paprika, and salt. 4. Bake for 10 minutes, or until the fish flakes easily. 5. TO MAKE THE SALSA: In a small bowl, stir together the water, lemon juice, oil. Once thickened, add the cucumber, mint or parsley, capers, and sea salt. 6. Spoon 1/4 cup of the salsa over each fillet.

Black-Eyed Peas & Cucumber Salad

Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano,
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper
1/4 cup sliced red onion
2 tablespoons chopped black olives
season for taste

Preparation
1.Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, onion and olives; toss to coat. Serve at room temperature or chilled.

Chile-Scallops with Cucumber Salad

Ingredients
Salad
2 medium cucumbers
1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
2 scallions, (white and light green parts), thinly sliced
2 teaspoons lemon juice, juice
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped flat-leaf parsley
1/8 teaspoon sea salt
Scallops
1 teaspoon cumin seeds
2 tablespoons minced seeded serrano chile
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1-1 1/4 pounds dry sea scallops, (see Note), tough muscle removed

Preparation
1.To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.
2.To prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.
3.Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.

Cucumber Salsa

Ingredients
2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon sea salt

Directions
1.In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Sunday, August 15, 2010

Gluten-Free Banana Bread with Almond Flour

Gluten-Free Banana Bread

Dry ingredients

-1 cup brown rice flour

-1 cup ground almonds
Process the almonds in a food processor (you can also use a blender) by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl.

-2 tsp (gluten-free) baking powder

-1 1/2 tsp cinnamon

-pinches of fresh nutmeg, to taste

-half a cup of maple syrup

-a pinch of sea salt

Wet ingredients

-3 eggs - free-range organic eggs, room temperature

-3 very ripe bananas

-1 tsp vanilla

-1/2 cup melted butter

Heat an oven to 350F

Grease a bread pan. I used a bundt pan. It's not a large bundt cake after baking in a bundt pan. You can possibly doubling the recipe.

Mix the wet ingredients together and mix the dry ingredients together.

Combine these two without over mixing them.

Bake for approximately 30 - 40 minutes or until a toothpick comes out clean.

Let the bread cool. It will become firmer.

Spaghetti with Artichokes and Herbs

Ingredients
1 1/2 pounds baby artichokes, trimmed of outer leaves, stems and tops of larger chokes trimmed, very thinly sliced, no more than 1/8-inch thick
(Baby artichokes are hard to find here. I substituted whole artichoke hearts(Terra Verde) I found them at Sam's. (No vinegar)
2 small, ripe lemons, halved
1/4 cup – Extra Virgin Olive Oil
4 large shallots, finely chopped
4 large cloves garlic, finely chopped or grated
White Pepper (my choice)
Sea Salt, to taste
1 pound gluten free spaghetti
A generous handful mint leaves
A generous handful flat-leaf parsley
1 cup loosely packed basil leaves
(you can use just fresh spinach)
**I added chicken to this dish**
Preparation
Fill a large bowl with water. Squeeze lemons into the water and add them to bowl. Add sliced artichokes to bowl as you work so they don't turn brown.
Bring a large pot of water to a boil for pasta.
Heat 1/4 cup extra virgin olive oil, 4 turns of the pan, in a large skillet over medium heat. Add shallots and garlic, and cook 3-4 minutes more.
Drain the artichokes, discard juiced lemon halves and add artichokes to pan. Season with pepper. Raise heat a bit and sauté until light golden at edges, 6-7 minutes. Add wine, stir and reduce by half. Cover pan, reduce heat to a simmer and cook covered, 5-6 minutes more. Season with salt to taste.
Meanwhile,sea salt the boiling water and cook pasta to al dente. Reserve about 1/2 cup of cooking water before draining pasta.
While pasta cooks, finely chop the mint with parsley. Stack up the basil leaves, roll them into a log and thinly slice the logs of leaves across.
Uncover the artichokes and stir in the reserved starchy water. Bring sauce to a bubble, add drained pasta, mint and parsley. Toss to combine, 1-2 minutes. Turn off heat. Add a handful of basil to pasta and toss again to combine, serve immediately.

Thursday, August 5, 2010

Angel Hair Pasta with Lemon and Garlic

Angel Hair Pasta with Lemon and Garlic

16 ounces brown rice angel hair pasta (gluten free)
1/2 cup fresh basil, coarsely chopped
2 tablespoons extra virgin olive oil
8 cloves garlic, finely minced
1/2 cup fresh lemon juice
2 1/2 cups seeded and chopped vine-ripe tomatoes
1 teaspoon or sea salt
1/4 teaspoon freshly ground white pepper or to taste
Measure and prepare all ingredients in advance.
Cook the pasta and place in large serving bowl.
In large a skillet heat the olive oil and saute the garlic just until it begins to change color. Return to the heat and cook for another 2 to 3 minutes, or until the wine has been reduced by half. Stir in the lemon juice and tomato and remove from heat.
Pour hot lemon/tomato mixture over pasta mixture in the serving bowl, add salt and pepper to taste. Toss to mix.