Category Archives: Dinner

Peanut Butter & Company

Peanut Butter is clearly one of my go-to snacks and ingredients. Low in carb and high in protein it’s hard to go wrong. I often find my self substituting Peanut Butter when butter is required in recipes both sweet and savory.

Peanut Butter & Company is a great company that makes tons of fantastic flavors and all gluten free. They sent me a whole bunch of diffrent flavors to play with and I have come up with some great stuff. Give one of the flavors a try and keep a look out for some great recipes soon to come.

Some of natural peanut butter’s health benefits are:

– Vegetarian source of protein
– Provides essential vitamins and minerals like Vitamin E, Niacin, Phosphorous & Magnesium
– Cholesterol Free
– No trans fat
– Good source of natural folic acid, an essential nutrient during pregnancy and in the prevention of heart disease
– Good source of antioxidant, offering as much as grapes, tomatoes, or blueberries

At Peanut Butter & Co. they pride themselves on providing great-tasting, all-natural, healthful products. The complete ingredients list and nutritional information for all of thier peanut butter products are available on the web site.

Check them out!!!

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Cucumber Lemonade

One day last week, I got a text from my boyfriend while he was traveling on business. He was in a cafe and on the menu they had a cucumber lemonade. At the time he did not want to pay the $4 to buy one but texted me to see if it something I could make. I gave it a try and it turned out great.

With this hot summer I find myself always looking in the fridge for something to cool down with. I get sick of water and I am not a huge fan of things that are sugary like soda and juice. Cucumber and lemon are the best solution to making hot days a little more easy to handle.

Ingredients:

1L soda water
2 Cups ice
1/2 large cucumber peeled and chopped
Juice of two large lemons (and/or lime if you prefer)
3 Tbsp sweeter (sugar, splenda or agave honey)

In a large pitcher place the cucumbers and lemon juice. Mix them very well with a big spoon and let it stand for a few minutes. The lemon will help release the flavor from the cucumber and keep it from changing colors. Pour in the soda water and stir. Then add you sweeter if you choose to. Last, add the ice and place in fridge to cool. I purposely use a large amount of ice to decrease the carbonation a bit and to also cool it down fast. Enjoy.

* Note – If using artificial sweeter It’s important to add it at the end because the carbonated liquid and the acid from the fruit will react with the sugar in the pitcher and create a big mess.

Berry Blast Salad

You may have seen the Wendy’s commercial for the new berry blast salad. Every time I see it I want to run out and try it. Since not all dressing is gluten free I decided to make my own version.

Ingredients: 4 servings

2 Full Chicken Breast
1/4 cup red wine
2 Tbsp balsamic vinegar
1/4 balsamic vinegarate ( use any kind you like or your own by whisking lime juice, balsamic vinegar and a touch of olive oil)
1 head of red leaf, spring mix or Romain lettuce
1 cup raspberry
1 cup blueberry
Salt and pepper to taste
1/2 feta cheese crumbled

Salt and pepper chicken breast and let it marinade for at least one hour in red wine and 1 Tbsp of the balsamic vinegar. When ready, place in oven at 450 degrease for 15-20 minutes until cooked completely turning half way. While chicken cooks, cut and clean lettuce. Place lettuce into large bowl and toss with a little salt and pepper (restaurant trick) . In a separate bowl, combine berries with 1 tbsp balsamic vinegar and toss. When your ready to serve, mix lettuce with vinaigrette (homemade or store-bought) and portion into bowls. Top each salad with a big handful of berry mix and sliced chicken. You should be able to get a nice four portions from this recipe. Sprinkle the final product with feta cheese and enjoy.

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Leeks

Summer produce is amazing. A few months with access to inexpensive unique veggies. Leeks can be grilled, baked, broiled or cooked on a stove top. They are similar in flavor to a mild onion and texture of an endive.
For this recipe I choose to braise the leeks.

Ingredients :
3 Leeks
2 Tbls. Butter ( I use a light version but a vegan option would work just fine)
1/3 Cup White Wine
1 tsp Thyme
1/4 Cup chopped parsley
Salt and Pepper to taste

The first step is to cut the top green part of the leeks and the bottom part of the root off. This should leave with a 9 inch stalk. Give it a good rinse and slice in half. In a skillet melt butter until it bubbles. Salt and pepper the leeks and both sides and place them in butter cut side down. Give the leeks a few minutes to brown. Add wine and thyme and place lid on pan, cooking over medium heat for about ten minutes. Remove lid, sprinkle on parsley and continue to cook for a few minutes until liquid reduces. Enjoy!

If you have an leftovers, leeks go great in egg, pasta, soup or even as a pizza topping.

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The first show of many!!!

I still can’t believe this is all happening so fast. I am excited to show everyone what I am all about. I have always been a fan of the Olympics so I wanted to be festive and make a healthy Olympic meal that is great on a hot summer day watching USA win some gold!!!!

Gold Medal Salmon Burger

1 ½ – 2 Pounds of Clean and Chopped Salmon Meat

One egg white

¼ Cup fresh Parsley

¼ Cup green onion chopped fine

3 – 4 Tablespoons corn meal

1 Teaspoon salt

1 Teaspoon Pepper

1/4 lemon

Broil height each side 8 min

Yogurt Sauce:

Mix ingredients below in separate bowl and reserve for serving.

1 cup plain yogurt (Greek Yogurt works best)
2 tablespoons lemon juice
2 tablespoons fresh dill (optional)
Salt and pepper, to taste

Salmon meat can come from salmon filets, steaks or even salmon belts which are usually the scraps sold at the fish market. Make sure the meat is clean, skin and bone free, and cut into chunks. Place 1/3 of the chunks in the food processor and blend. This will help give the burgers the ability to bind. Combine all the salmon and add the egg, parsley, green onion, salt, pepper and corn meal. Once meat mixture is well combined form about four patties and place on sheet tray of baking pan. Broil on high for about 8 min on each side. (Note – this can be also done on a stove top of grill but handle carefully to avoid them from breaking apart.)

Serve burgers on bun (find my gluten free favorite at http://www.sweetchristinesglutenfree.com) with lettuce, tomato and my yogurt sauce.

Watermelon Salad

4 Cups cubed seedless watermelon
2-3 hot peppers (optional)
Juice of one lime
2 Tablespoon white balsamic vinegar
1/2 cup chopped mint
Salt and pepper to taste
1/2 pound fresh feta cheese

In a bowl whisk together lime juice, vinegar, chopped pepper (seeded), salt and pepper. Pour moisture over watermelon. Then, add the mint and mix. Salad is topped with feta when serving. If the cheese sits in the dressing too long it will break apart and dissolve. Salad holds well in the fridge. Add feta cheese

Red, White and Blue Sangria

1 bottles of white wine ( I prefer Francis Coppola Winery Rosso & Bianco Pinot Grigio)

2 Cups ginger ale or lemon lime soda

1/2 – 1 cup of vodka

2 Cups mixed berries (strawberries sliced , raspberries, blueberries all work great)

First put the vodka in freezer and wine in fridge and get it cold. Clean berries and place in big glass pitcher. Pour vodka over fruit and allow it to marinate and cool in fridge for 6-8 hours. Mix in wine and soda and let it chill in fridge for an additional 2 hours. Serve over ice or frozen berries.

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Sweet Christine’s Gluten Free Bakery

Sweet Christine’s Gluten Free Bakery is officially the best gluten free bakery I have ever found. I never thought I would have had a real cookie or hamburger bun ever again. From donuts to pizza she is producing products that will shock anyone. The best part is that this stuff is not a secret, you can buy it online, in the stores, at major sport stadiums and in a lot of what I do. No matter how big this company is getting the products are all made of love. Christine’s baking is a success because her purpose is not to let any one that is gluten free feel deprived. She is always trying to create and build on what she has and to make it widely available. Everything she makes is all natural with nothing artificial. She makes it all as nutritious as possible. I am always watching my calorie intake and to have a great pizza crust coming in at 100 calories is like a work of magic. This place is a must try.

If you’re local, take a trip to her store. It’s in a great little town with fun shops, wineries and of course gluten free restaurants. Give them a try and let them know Laura sent you.

http://www.sweetchristinesglutenfree.com

Sweet Christine’s Bakery
132 West State Street,
Kennett Square, PA 19348
t. 610-444-5542

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Roasted Persimmons

I love using seasonal food that I find in the market. Once summer rolls around the colors of the new stuff is always eye catching. Persimmons are a great side to any dish. They look like an orange tomato but when cooked, tastes like a sweet potato. This recipe is super simple a great one for kids.

I must admit I took this recipe from my boyfriend. He is an amazing cook but does not cook very often. Any dish he makes is always something to remember.

Ingredients:

3 Persimmons (cut into 1/8th chunks)

1 Tbsp. Olive oil

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

Mix all the ingredients in a bowl. Place on a foiled pan and roast at 450 degrees for 15 minutes or until chunks begin to become golden brown.

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Moussaka

Between my mom and Jay I have seen many forms of Moussaka, it is the number one item they order when we eat at a greek restaurant. The best way I can explain it is as a Mediterranean lasagna. I never really tried it until recently and was shocked by what I had been missing. The blend of spices like cinnamon with beef and the creamy sauce was just a wonderful combination. I needed to replicate it both gluten free and a little more guilt free then the normal restaurant version. I promise it won’t disappoint!!!

Ingredients:
1 eggplant
2 medium potatoes
1 can diced tomatoes
1 pound lean ground meet ( beef, turkey, chicken or lamb)
1/4 cup red wine
1/3 chopped white onion
1/4 almond milk
4 oz of low fat cream cheese
2 1/2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
Salt and pepper
1/4 cup grated parm cheese

The first step is to microwave the potatoes whole for 3-4 minutes. The goal is to begin the potato cooking process but not to make them to soft. Allow the potatoes to cool completely and slice thin ( the thinner the better). Next, slice the eggplant into think rounds, again the thinner the better. Coat the rounds with a heavy dusting of salt and allow it to sit on a baking sheet for a bit, until you begin to see the eggplant start to release some water (could take about 15mins.) While the eggplant is sitting begin to make the meat mixture.
Begin by browning the meat with chopped onion. Drain the liquid and add tomatoes, tomato paste, wine, nutmeg, 2 tsp cinnamon, ginger, salt and pepper to taste.
To make sauce simply combine milk, cream cheese, pinch of salt and 1/2 tsp of cinnamon. Microwave for 10-15 seconds and mix well until smooth. Set aside.
Now it’s time to assemble the mosuka. Spray a baking dish with non-stick spray. Place a layer of half the eggplant on the bottom. Above the bottom layer place half the potato rounds. Then a layer of half the meat and top meat with all the parm cheese. Repeat the layers of eggplant, potato and meat. Top the whole dish with an even layer of cream cheese sauce. Cook on 350 degrees for 25 minutes cover with foil. After 25 min remove foil and broil on low for an additional 5 minutes until the top layer begins to brown.

Makes about 6 servings. Pair very well with a fresh Greek salad.

Enjoy!!!

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Vietnamese “Bánh mì” Sandwich

Vietnamese “bun” is a cold sandwich prepared with various proteins like chicken, pork and tofu. They are all served on a French bread with fresh herbs, peppers, carrots and cucumbers. It’s light, flavorful and very different then the tradition hoagie we are use to. In Philly we have many “bun” shops. They make for a quick and easy on the go lunch. The best part is that they usually cost under $5. Unfortunately, being gluten free makes it impossible to grab one when I want it but this recipe definitely satisfies the craving.

Sandwich:

Gluten free baguette (best you can find!! Buy my favorite at http://www.sweetchristinesglutenfree.com)
1/2 cup cilantro
1/2 cup mint
1/2 cup basil
1 Tbsp. sirarcha
2 Tbsp. Korea BBQ sauce
1 medium carrot julienned
1 small cucumber julienned
¼ cup Vietnamese express fish sauce (it’s normal fish sauce with add garlic, ginger, vinegar. )
Salt and Pepper
2 tsp. Chinese five spice
1 Tbsp. garlic powder
1 hot pepper

1 chicken breast

First marinade chicken breast with Chinese five spine, salt, pepper, garlic and 1 Tbsp of Korean BBQ sauce. Roast chicken at 500 degrees for 10 min and flip half way. While chicken is cooking give the carrots, pepper and cucumbers a quick pickle by mixing them both in a bowl with the fish sauce and some salt and let it sit for a few minutes. Once chicken is done and cool to the touch, slice thin. The last step is to build the sandwich. Layer the chicken on the bottom, then add the chopped herbs on top and then the pickles veggies. Top it off with the remaining BBQ sauce and sirarcha. Sandwich is large, cut it in half and it makes a great lunch for two.

  • Christine’s Sweets is a great bakery in PA. Christine has developed some great recipes for different breads, pizzas and many sweets. Most of her stuff can be ordered online at htttp://www.sweetchristinesglutenfree.com
    Check it out!

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