Pass The Dish Gluten-Free Pasta Veggie Salad

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This recipe is a great one for a crowd. It is made with gluten-free pasta and is loaded with veggies. Make this one for your Labor Day crowd or bring it along. It has staying power outside because there is no dairy in it.

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Pass The Dish Gluten-Free Veggie Pasta Salad

Makes 30-1/2 Cup Servings

Ingredients

1 14 oz Bag Gluten-Free Pasta

1 Red Bell Pepper

1 Orange Bell Pepper

1 15.5 oz Can Black Beans

1 15 oz Can Whole Kernel Corn

1 16 oz Bag Frozen Peas

1/2 Cup D’Avolio Blood Orange Olive Oil (Divided)

1/2 Cup Cranberry-Pear white balsamic vinegar

1 Cup Italian Parsley

Salt and Pepper to taste

Instructions

Put a large pot of water on high and cook pasta according to package instructions.

Rinse and dry parsley. Chop.

Meanwhile, dice red and orange bell pepper.

Drain and rinse black beans and drain corn.

Drain pasta in colander. Put 1/4 cup of oil in empty pan. Put pasta back into the pan and lightly toss.

Add bag of frozen peas and stir gently. Add beans, corn and both peppers. Stir gently.

Add remaining 1/4 cup oil and 1/2 cup vinegar. Stir gently. Add parsley. Stir Gently.

Have a yummy day!

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Quick Skewers – Quick Dinner

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It’s that time of year, isn’t it? The days are longer and we somehow seem to have even more to do. If you’re like me, you don’t want to spend all the daylight inside cooking. I try to sneak at least a half an hour each evening to getting things done outside. Winter is SO LONG!

skewers

The other night I wanted something quick on the grill. I bought a teriyaki seasoned steak from Wegman’s.

I cut it up into bite sized pieces and used a new set of skewers my cousin gave me for Christmas. Good cousin! I seasoned pieces of orange bell pepper and tomatoes that were about 2 inches in diameter with olive oil, salt and pepper. I think next time I will not use the tomatoes and instead use onions chopped into large cubes. Alternating, I added the tomato, beef and pepper trying to put the skewer into the middle of each piece.

We grilled them until the beef was caramelized on the outside (teriyaki marinade has a little sugar in it) and medium rare on the inside, about 8 minutes total.

 
potatoes

I served them with boiled tiny red potatoes with butter and sea salt

sprout bowl

Wegman’s makes roasted Brussels sprouts that we eat like candy. Imagine a vegetable, especially this one, eaten like candy. We just love them. But, they did not have them this past week. What to do?

Make them myself!

Remove the stem and peel off outer leaves of the Brussels Sprouts.

Remove the stem and peel off outer leaves of the Brussels Sprouts.

 

Dice a few pieces of Pancetta that you can get at the deli counter. Ask them to cut it thick, about 1/4". Dice it into small 1/4" cubes. Do this easily by stacking them on top of each other and cutting them all at once.

Dice a few pieces of Pancetta that you can get at the deli counter. Ask them to cut it thick, about 1/4″. Dice it into small 1/4″ cubes. Do this easily by stacking them on top of each other and cutting them all at once.

Preheat the oven to 425 degrees.

1 Pound Brussels Sprouts

3 ¼” pieces of Pancetta

Olive oil

Aged Balsamic Vinegar

Salt and Pepper

Roast them for about 30 minutes, until the outside is caramelized (the vinegar does the trick this time) and they are tender.

Join me on Facebook and let me know if you try this recipe. How would you tweak it?

Have a yummy day!

Corned Beef and Cabbage Bowl

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First this…

20130320-114242.jpgCorn Beef and Cabbage from Bandana’s Bar and Grill

It was the very best corned beef and cabbage I have ever had. All they would tell me is that it was beer, sugar and pickling spices. There was a decided clove/cinnamon/nutmeg flavor…so delicious! Made me forget it was Monday and I didn’t order their famous mac and cheese.

Then this…

20130320-114346.jpgChopped up all the leftover corned beef, cabbage, carrots and red skinned potatoes. Added some of the spicy mustard and mayonnaise.

And ended up with…

20130320-114545.jpgCorned Beef and Cabbage Salad Bowl.

 

Have a yummy day!!!

Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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Ground Beef Skillet: It’s Chili / Mac & Cheese!

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This post originally appeared May 3, 2012. Since then it has gotten more hits than any other cooking post I have put up.

The beauty of this recipe/non-recipe is that when you make it you realize you can change it any way you like. Cook with me and you will learn how to rely less on the written recipe and more on your taste and the taste of the folks who share your food.

 

Please let me know if you make this and how it came out. Feel free to post pictures on my Facebook page.

May 3, 2012

Unnamed but good. Silly name, but that’s what it’s called in our house. The original recipe was on a box of Kraft Macaroni and Cheese. By the way, its macaroni and cheese not pasta and cheese, right? So why do we call it pasta? I dunno!

Anyway…

I cannot find the original recipe cut from the box but if I recall, you brown ground beef, add onion and canned tomatoes. Meanwhile you cook the macaroni. Add the cheese packet and cooked macaroni, canned corn and voila, dinner! My husband “named” it and the “unnamed” stuck.

Well, I haven’t purchased macaroni and cheese boxes since my son was in 9th grade and decided to dedicate himself to swimming and fitness. It paid off for him but denied me some good quick junk food. Ah…the perils of parenthood!

I avoid as much food with ingredients not in their natural state as possible (dried cheese powder?) so I decided to make my own version of this ground beef skillet.

Sauté a chopped onion with a little olive oil in a large skillet and add a few cloves of garlic (I use more than a few but that’s just me) coarsely chopped and stir.

Add 1-2 pounds of ground anything. I like beef but you can use any ground meat. If you do not want to use meat, sauté mixed mushrooms and add more beans. Yum!

While this is browning, put a large pot of water on to boil. Cook 8 ounces of any kind of macaroni being sure to add the longest cooking first. I like to use leftover macaroni and really like the look of the different sizes in the pot.

Once the meat is cooked through add a jar of salsa (we like medium heat), a can of corn, a can of beans (any kind you like) and a small can of tomato paste. Cook through until it has a smooth almost creamy texture. If it is too thick ladle a scoop of the water from the macaroni to get the consistency you like.

Add a bag of cheese to the mixture. I like the cheddar three cheese blend with cream cheese.

Drain macaroni and stir into the meat mixture. Enjoy!

Have a yummy week!

** Ingredient List

1 – Onion, chopped

2-3 Garlic Cloves, minced

1-2 Lbs Ground Anything (Beef, Turkey, Lamb etc) or a mixed variety of mushrooms.

8 oz (1/2 Lb) macaroni

1 – Jar Salsa, small

1 – Canned Corn

1 – Can beans

1 – Tomato Paste, small

2 – Cups Shredded Cheese Blend (preferably with Cream Cheese)

Quick Bite: Sea Scallops in White Wine

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20121130-202008.jpgHere’s the recipe: about a pound of sea scallops. Rinse them and dry them on a towel. Season with salt, pepper, garlic powder, lemon peel on the towel. In a hot skillet (cast iron perfect for this) heat about a tablespoon of olive oil on medium heat.

Put the scallops in and sear on one side for about 3-4 minutes. Turn and sear the other side. After 3-4 minutes add about a cup of wine. Glug glug glug glug. Don’t measure! I beg you!

Keep scallops in pan for a minute more then remove to serving plate. Add about a tablespoon of butter and about a tablespoon of capers. Stir removing any bits stuck in pan. When sauce is thick, pour over scallops.

I served them with Wegman’s mac & cheese (they use nutmeg) and roasted Brussels sprouts.

Have a yummy day!

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Turkey Noodle Casserole

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Put together this morning…just bake and serve tonight! Recipe to follow. Have a yummy day!!

Turkey Noodle Casserole

Servings: 6
Categories: Dinner, Main Dish, Simple
Source: JudeTheFoodie.com

Ingredients

• 12 oz Wide Egg Noodles
• 1 tsp Salt
• Large Pot Boiling Water

• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 c Milk
• Pinch Salt
• 8 oz Mascarpone Cheese
• ⅓ c Shredded Mild Cheese like Cheddar and Colby

• 2-3 c cubed Turkey
• 1 c Frozen Peas
• 1 c Milk

• 2 Tbsp Butter, Melted
• ½ c Graham Cracker Crumbs (Panko would also be very good)
• ¼ c Parmesan, Grated

Directions

Preheat oven to 350°.

Cook egg noodles one minute less than package directions. Drain then put back into pan. Add a little butter or oil to prevent sticking.

Meanwhile, make white sauce.

In medium saucepan, over medium melt 2 tablespoons of butter. With a whisk, add flour and whisk for a minute or two until butter and flour mixture is cooked. Add 1 cup milk and whisk until thick, about 3-5 minutes. Add a pinch of salt. Turn heat to low. With a heavy spoon soften mascarpone cheese in the container then add to the white sauce and whisk until blended. Add cheese and whisk until blended.

Add the sauce to the egg noodles in the pot. Add turkey, frozen peas and 1 cup milk. Stir gently.

Topping: melt 2 tablespoon butter. With a fork, stir in crumbs and cheese.

Butter a 13″ x 9″ casserole dish. Pour noodle mixture in pan. Lightly top with crumb mixture.

Bake in oven, covered for about 25 minutes. Uncover and cook another 10-15 minutes until bubbly and brown.

from http://therecipeboxapp.com

Mom’s Thanksgiving Stuffing

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Gramma Anne’s Thanksgiving Stuffing

Servings:for a 20-23 pound turkey
Prep time: 1:00
Categories: Side Dish
Source: JudeTheFoodie.com

Ingredients

• 1 lb Golden Raisins

• 1 lb Bacon (cut into little pieces)
• 1 lb Sage Breakfast Sausage
• 1-2 Small Onions, finely chopped
• 6-7 Stalks Celery, finely chopped

• 1 Stick Butter

• 2 Bags Stuffing Croutons (I use Arnold Stuffing)

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• 2 Eggs

• Optional:

• Cook the pieces with the turkey like the neck, etc. remove from turkey and bag. Put in medium sauce pan with a quartered onion and peppercorns. Bring to a boil and simmer for an hour. Strain the liquid and use instead of water in the stuffing.

Directions

Put the raisins in a microwave safe bowl, cover with water and microwave for 10 minutes.

In a large skillet, on medium heat cook bacon, sausage, onion and celery until the onions are soft, about 10 minutes.

Remove from heat. Add butter and let melt.

In large bowl, add bacon and sausage mixture and drained raisins. Add stuffing mix to the bowl and add at least a cup of water (or the stock from the turkey parts). Beat two eggs and lightly stir until the mixture is wet.

Chop the turkey parts and remove the meat from the neck and add to stuffing, if desired.

If you are not stuffing your bird or have more than will fit inside, you can butter a table ready casserole, fill with remaining stuffing, add one cup of stock or dry white wine and dot with butter. Bake for about 45 minutes at 350 degrees (or up to 400 degrees depending on what else is in your oven) covered until the last ten minutes. Remove the cover and let get crisp on top. If there is not enough room in your oven, when you remove your turkey to rest for 30 minutes then carve, put the casserole in. It will be perfectly cooked in time for dinner.

from http://therecipeboxapp.com

JudeTheFoodie.com Have a yummy day!!

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Things I Learned at My First Cooking Class

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I Learned a Lot at MY First Ever Cooking Class And when I say first ever I mean first ever class I taught…and first ever I attended. Most of us never take one class and are fine cooks. This was a new experience for me.

Most people know more than they think they do and just need more confidence in the kitchen.

Many hands really do make light work. 2 1/2 hours of cooking goes by in a flash.

Apples and Fontina cheese make an amazing Quesadilla. Confession: I have only eaten quesadillas and never made one until two days ago. The recipes for all of the dishes prepared are included in the menu below. Our friend Jack shred the cheeseFontina is relatively soft cheese that crumbles as it shreds. Katie, a pharmacy student loves to cook but doesn’t have time jumped at the opportunity to make the quesadillas. She did a great job.

There is a reason why ingredients are already prepped. Doing the fine dice on the apples on a surface a few inches higher than I was accustomed with a cutting board which was sliding around and an unfamiliar knife spooked me at first. Chef Paul gave me a cloth (to replace the one I put over my shoulder – my moppina ) to stabilize the board and we got back on track.

Our Menu:

20121011-082906.jpgQuesadillas.

Wheat tortillas filled with apples and red onions flavored with D’Avolio Black Current Balsamic Vinegar, black beans and Fontina cheese. These are served with a seasoned Greek yogurt dipping sauce.

Roasted Chicken Snack Strips

20121011-082715.jpgBoneless, skinless chicken breasts rubbed with D’Avolio Milanese Gremolata Extra Virgin Olive Oil and seasoned with Basik’s Hunter Blend seasoning available at D’Avolio.

20121011-082814.jpgOrzo

Tiny rice shaped pasta with roasted grape tomatoes and garlic seasoned with Olio Fresca Herb Mix, available at D’Avolio’s and D’Avolio Arbequina Extra Virgin Olive Oil.

20121011-082551.jpg Peaches

Ordinary canned peaches made extraordinary with seasoned mascarpone cheese and a drizzle of D’Avolio 18 Year Traditional Balsamic Vinegar. For an extra kick we sprinkle just a pinch of Vanilla Bean salt.

Even the best plan can get mixed up. And, the result will be great…just different than the plan. I made up the above menu and Independent Health included it in a nice handout at D’Avolio Kitchen.

A very astute participant noticed I switched the oil in a few of the dishes. Oops! This totally unintentional action just proved the point D’Avolio has been making since they opened their first store a little more than a year ago:

Be fearless.

Cooking, preparing healthy delicious food should not be stressful. Experiment with flavor…try the unexpected (like spontaneously adding D’Avolio Cranberry Pear White Balsamic Vinegar to mascarpone cheese) and be sure to write down what you love. Write it down because when you go back to the store you will be smacked by the volume of selections.

Have fun with your food. If you add one dish new to you each week…heck, even just one flavor combination (write down what you like…you will notice a pattern) then you will have learned to make over 50 new things.

So, when is our next cooking class? What would you like to learn? We are only limited by our imagination! Let’s learn together!

Have a yummy day!

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Apple And Fontina Quesadillas With Yogurt Dipping Sauce

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Apple And Fontina Quesadillas With Yogurt Dipping Sauce

Servings: 6 Main Dish, 12-15 Snack
Prep time: 0:45
Total time: 0:45
Categories: Appetizer, Dinner, Lunch
Source: JudeTheFoodie.com

Ingredients

• 1 c Greek Yogurt
• 1 Tbsp Chopped Chives
• 2 Pinches Lime Fresco Salt

• 1 Granny Smith Apple
• ½ Red Onion
• 1 Can Black Beans
• 2 Tbsp D’Avolio Black Current Balsamic Vinegar

• 6-8 oz Fontina Cheese

• 6 10 Inch Whole Wheat Tortillas
• 1-2 Tbsp Arbequina Extra Virgin Olive Oil

Directions

Mix yogurt, chives and salt in a bowl and set aside.

Core and dice apple. Add about 2 tablespoons to yogurt mixture and stir. Dice onion and add apple and onion to a medium mixing bowl. Drain and rinse black beans. Add to bowl. Add vinegar and toss gently.

Grate Fontina cheese.

Heat large heavy skillet over medium heat. Brush Extra Virgin Olive Oil onto pan. Put tortilla in skillet and flip every 0 seconds until it begins to brown and bubble. Sprinkle a thin layer of cheese over entire tortilla. With a slotted spoon put a thin layer of the apple mixture onto half of the tortilla. Fold over and let cook about 30 seconds. Turn onto a cutting board and let cool a few minutes. Cut into thirds.

Serve with yogurt dip.

from http://therecipeboxapp.com

Have a yummy day!

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