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Tag: Gluten free

Black Bean Brownies with Coconut Oil

Brownie- take 2-  I changed it up this time with coconut oil and coconut sugar. My daughter gave it a thumbs up. You can have some without thinking twice.. good for you and delicious!!

  • One 15 ½ ounce can black beans- strain and rinse well
  • ¼ cup coconut oil
  • 3 large eggs
  • ¾ cup coconut sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • 1/3 teaspoon salt
  • ½ cup semi-sweet chocolate- grated

Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.

Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, coconut sugar, cocoa, vanilla extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.

Arugula Orange and Feta Salad

One of my favorite winter salads…

  • 4 cups baby arugula
  • 2 navel oranges, peeled and cut into thin rounds
  • ½ cup crumbled feta cheese
  • ¼ cup sliced and toasted almonds

Orange and Meyer Lemon Dressing

  • Juice of 3 Meyer lemons
  • Juice of 2 navel oranges
  • ½ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 to 2 teaspoons honey

Add all the dressing ingredients in an airtight container. Shake really well and check for seasonings.

Transfer the arugula, oranges, feta and almonds in a bowl. Pour some dressing, toss and taste for seasonings. Add salt and pepper if desired. Serve and enjoy!

Pancetta and Green Onion Fried Rice

This rice recipe complements the chicken adobo from yesterday really well…

  • 2 cups jasmine rice, cooked al dente, cooled and kept aside
  • 2 tablespoons peanut oil
  • ½ cup pancetta, chopped
  • 6 to 8 garlic cloves, grated
  • 4 green onions, chopped
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the oil. Add the pancetta and sauté on medium heat for 4 to 5 minutes. Add the garlic and green onions. Saute on medium heat for 30 seconds. Add the cooked rice and sauté on medium heat for 5 to 6 minutes. Add salt and cilantro. Check for seasonings and serve with the adobo chicken.

Mattar Paneer (Peas with Paneer) in Cilantro Sauce

A classic made a little different… I love, love cilantro- so I used it as a base for this dish… so, so good!!

  • 1 cup fresh cilantro
  • 2 teaspoons cumin seeds
  • 3 garlic cloves, skin off
  • 6 to 7 scallions, ends cut off and halved
  • ½ cup full fat yogurt
  • ½ cup water
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 2 tablespoons extra light olive oil
  • 12 ounces paneer, cut into 1 inch squares and soaked in warm water (for an hour)
  • 1½ cups frozen peas
  • ½ cup fresh cilantro, chopped

Transfer the cilantro, cumin, garlic, scallions, yogurt, water, salt, turmeric, cayenne pepper and ground coriander to a blender. Blend till a smooth sauce is formed. Keep aside.

Heat a heavy saucepan with the olive oil. Add the cilantro sauce and sauté on medium heat, stirring every couple of minutes, for about 20 minutes. Drain the paneer and add to the sauce. Mix well and bring to a boil, and simmer for 5 to 6 minutes. Add the frozen peas, bring to a boil and simmer for another 5 minutes. Check for seasonings and garnish with cilantro.

Brown Rice with Arugula and Green Onions
  • 2 cups wild arugula
  • 4 green onions, chopped
  • 2 garlic cloves, chopped
  • ½ cup water

Add all the ingredients to a blender and blend till a smooth sauce is formed. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 1 cup brown rice, rinsed
  • 1 teaspoon salt
  • 2 cups water

Heat a medium saucepan with the oil and butter. Add the rice and salt and sauté on medium heat 1 to 2 minutes. Add the arugula sauce and the water and bring to a boil. Simmer on medium with lid almost covered, cook for 20 minutes or till the liquid has cooked off the surface. Cover with lid and lower the heat and cook for another 15 minutes or till the rice is cooked through. Mix well and serve warm.

 

Cabbage and Carrots

My husband loves cabbage… so I try to make it a different way each time I cook it, which is not too often as I am not a huge fan. I will eat it but I never seek it out in a grocery store. I should since it is so healthy to eat…

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 to 15 curry leaves, chopped
  • 1 inch fresh ginger, grated
  • ½ cup peanuts, chopped
  • 1 tablespoon channa dal
  • 1 tablespoon white urad dal
  • 3 cups green cabbage, shredded
  • 1 cup carrots, shredded
  • 2 teaspoons ground coriander
  • ½ cup cayenne pepper
  • 2 teaspoons salt

Heat a medium pan with the coconut oil over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Cook for a minute. Add the ginger, peanuts, channa dal and urad dal. Saute for 3 to 4 minutes on medium heat. Add the cabbage, carrots, ground coriander, cayenne pepper and salt. Mix well and sauté on medium heat for 5 to 6 minutes, stirring constantly. Lower the heat and cover with lid and cook for 5 minutes. Take lid off and check for seasonings. Serve warm.

Salmon with Blood Orange Glaze

This is a very simple and flavorful dish. I served it with black rice and roasted butternut squash- absolutely delicious!!

  • 1 large salmon filet, 3 to 4 pounds
  • 1 cup blood orange juice
  • 1 tablespoon tamari
  • Juice of half a lime
  • 2 teaspoons honey
  • 2 teaspoons smoked paprika

Transfer all the ingredients to a saucepan. Bring a boil and simmer and reduce by half. Place the salmon filet on a lined cookie sheet and pour the glaze all over. Broil on high for 5 to 6 minutes or till just cooked through. Serve warm.

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