Gluten Free

Gluten Free Party Mix

~ nourishedpeach ~ 2 Comments

Image This is just one of those crunchy, salty, savory treats that I crave; and listen, we all have to treat ourselves now and again, right?  As easy as it  can be to purchase a bag at the store there are a few reason I try to avoid doing so: 1) there is so much gluten and so many preservatives in the store bought variation it is INSANE 2) nothing tastes quite as good as a homemade version of this party snack…especially warm out of the oven 3) when I make it at home I have complete control over what goes into it 4)  it’s a really fun way to get the kids in the kitchen…measuring, pouring, stirring; all just perfect for those sweet little hands This is about the most simple recipe there is out there.  I love to make a batch and store it in the freezer in plastic freezer bags (thanks, Mom 😉 )…it’s so simple to pull out and serve when unexpected company stops over.  And let me just tell you….pair this with a Saturday football game and a cozy couch with blankies; holy cow now thats my idea of a party! Image Gluten Free Party Mix

Ingredients

1 Box (9 cups) Corn Chex Cereal

5 Cups Rice Chex Cereal

4 Cups Unsalted Peanuts

3 Cups Gluten Free Pretzels (available in the health/GF aisle of every market I’ve been to)

8 Tablespoons Unsalted Butter

5 Tablespoons Low-Sodium Tamari (available in Asian section)

3 Teaspoons Seasoning Salt

1 3/4 Teaspoons Garlic Powder

1 1/2 Teaspoons Onion Powder

Directions

Preheat oven to 250 and place both cereals, peanuts and pretzels in a large roasting pan.  Melt butter on the stove or in the microwave and then stir in Tamari, seasoning salt, garlic powder and onion powder.  Drizzle the mixture over the dry ingredients and gently stir until the dry ingredients are well coated.  Bake, uncovered, for one hour, stirring every fifteen minutes.  Store in airtight container.

Simple Roasted Spaghetti Squash

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Spaghetti squash, to me, is one of the coolest veggies there is.  It is so incredibly versatile and and it literally allows us to use it as a substitute for real pasta in so many different variations.  I, personally, prefer it in all of it’s glory…roasted with a hint of butter and garlic.  It gains a slightly sweet, caramelized flavor and is an awesome, filling, healthful side dish to just about any protein.  And can I mention its full of antioxidants, vitamins and fiber?  Lucky for us, tis the season for this amazing variety of winter squash.  Yes, I said it.  Winter.  It’s getting close.  I know, I’m deathly afraid, too, folks, but when produce like this is abundant and available I feel like I can conquer anything.  Even shoveling.  And ridiculously freezing blowing winds.  And scraping windshields.  And taking extra time to bundle up babies and toddlers for just a simple trip to the market.  Can somebody please remind me again why we don’t flee this place in the winter?  Oh yeah, because of the seasonal squash 😉

I hope you enjoy this simple, effortless, delicious recipe as much as we do.  What is your favorite way to prepare this veggie?

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ImageSimple Roasted Spaghetti Squash

Notes:  the seeds from this squash are AWESOME roasted.  just rinse and clean them well and pat them dry.  Lay on a parchment lined baking sheet, drizzle with olive oil, salt and pepper and bake at 275 for 15 minutes.  Num.

Ingredients

1 (3-4 Pound) Spaghetti Squash

1 1/2 Tablespoons Olive Oil

1 Large Clove Garlic, peeled and smashed

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

2 Tablespoons Butter, at room temperature.

Directions

Preheat oven to 425 and line a baking sheet with foil.  With a sharp knife, slice the stem off the squash and cut it in half lengthwise.  Scrape out the seeds with a spoon and discard (or save for roasting separately-see note above).  Drizzle the olive oil over the cut sides of the squash and rub it in with your hands to cover the flesh.  Rub garlic clove all over the cut sides, discard the clove and sprinkle with salt and pepper.  Place on prepared baking sheet, cut sides down, and roast for 30-40 minutes or until very tender.  Remove from oven and scrape out the flesh with a fork.  Place squash in a bowl and stir in butter until it melts through the hot squash strands.  Serve immediately.  Serves 4+.

One Pot Italian Pasta

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So have you heard about this craze thats all over the internet?  The “Italian Wonderpot” some like to call it.  I have been hearing about this ridiculous sounding recipe from my mom for at least a month.  “Honey, you have to try it”.  “Make it for Nick, he will love it”.  Her and my dad both totally enjoyed it and she clearly wanted to share the wealth with me.  But I struggled with the whole idea.  How in the world could something like this taste good and keep a good texture?  And there is no way this will cook and be flavorful in such a short amount of time.  Wasn’t buying it, folks.  Not one bit.

Yesterday came and after a week long plan for “pasta Sunday” I had no real plan at all.  And with EXTREMELY lazy bones, I thought it might be a good day for this so called Wonderpot.  As I headed into the kitchen at 5 o’clock Nick came in.  “What do you need me to do?”.  And then it occurred to me.  Nick is always wanting to help out in the kitchen on pasta Sundays but most of the time my controlling self prefers to do it alone so I tell him I don’t need any help.  But today.  OOOOhhhhhh today was different.  I was not one bit excited about this dish and was pretty darn tired to top it all off.  “Actually, this would be a perfect meal for you to make.  Its super easy and takes no time at all” I told him.  He was signed up before I even finished my sentence; washing his hands and getting the cutting board out-bless his heart.  So we decided this was going to turn into Nicks deal..photos and all.  I bellied up to his workspace and watched (of course I did give a few suggestions..but ONLY when I was asked, I swear!!).

The bottom line is that we were shocked with the results.  Totally, utterly shocked at how something so ridiculously simple could result in such deliciousness.  Nickyboy was proud, to say the least.  And he should have been…he made some really great changes to the recipe that guided us and it turned out just perfect.  The chicken stock adds just the right flavor, the spices are spot on and the parmesan and tiny bit of cream cut the acid of the tomatoes beautifully.  You will love this, I swear.  And now, I present to you….One Pot Italian Pasta…recipe and photos courtesy of some random cute guy that was in my kitchen 😉

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One Pot Italian Pasta

Adapted from this recipe

Ingredients

4 Cups Chicken Stock

2 Tablespoons Olive Oil

14 Ounces Brown Rice or Quinoa Fettuccine

1 (28 ounce) Can Petite Diced Tomatoes

1 Medium Onion, finely chopped

7 Cloves Garlic, finely chopped

1 Tablespoon Dried Italian Seasoning

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Pound Cooked Ground Italian Sausage

4 Cups Packed Fresh Spinach

1 Cup Freshly Shredded Parmesan

1/4 Cup Heavy Cream

Crushed Red Pepper Flakes

Directions

Break pasta in half and add it to a large pot along with chicken stock, olive oil, tomatoes, onion, garlic, italian seasoning, salt and pepper.  Give the ingredients a stir, place over high heat and cover.  Bring the pot to a full boil, remove the lid and turn the heat down to medium.  Boil over medium heat for 7 minutes,  gently stirring occasionally to ensure the noodles are not sticking to the bottom of the pot.  Stir in spinach, sausage, parmesan and cream and bring back to a simmer.  Remove from heat and serve topped with red pepper flakes and additional parmesan, if desired.  Serves 4+

Parmesan Mashed Cauliflower

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If you are a mashed potato fan this recipe will be right up your alley.  I learned of this method from Rachel Ray about 10 years ago and I continue to make it over and over.  It’s so simple and easy to switch up and you’re guaranteed an awesome, healthful, extremely quick side dish that your entire family will devour.

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Parmesan Mashed Cauliflower

Ingredients

1 Large Head Cauliflower, broken into florets

3/4  Cup Chicken Stock

1/4-1/2 Cup Milk, preferably whole

1 Cup Freshly Shredded Parmesan

Salt and Pepper To Taste

Chives or Green Onion, optional

Directions

In a large pot bring cauliflower and chicken stock to a boil.  Cover, reduce heat and simmer for 12-14 minutes or until cauliflower is very tender.  Remove the lid, add milk (starting with 1/4 cup) and cheese and mash with a potato masher.  If you would like a thinner consistency add more milk, season with salt and pepper and top with chives or green onion.  Serves 4.

Perfect Applesauce

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We finally made our much anticipated trip to the apple orchard this past weekend and, needless to say, it was all we thought it would be.  The weather was absolutely perfect.  The company?  Well, aside from the fact that they probably ate more apples than they actually picked I couldn’t ask for better.  And the apples?  Ooooohhhhh the apples.  If there was such a thing as an apple coma all three of us would be knocked out by now.  We just cant get enough.

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Nothing screams fall to me like applesauce.  I have been making this delicious recipe for applesauce for quite some time but once I began making baby food for Georgia I was in search of a much more healthful but just as delicious way to prepare it.  I stumbled across this recipe and with a few changes it has become our households new favorite.  Aside from being extremely healthful the taste reflects out of this world apple goodness…you simply can not find this flavor at a grocery store.  It’s sweet and tart, has the perfect hint of cinnamon and will make your entire house smell divine.  Quite honestly I’m convinced that this is what truly made Georgia fall in love with me.  Make this one time and I assure you that you will look as forward to apple season as much as we do each year.

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Notes:  The sauce can be as sweet or as tart as you’d like, depending on the type of apples you use.  I prefer to use a sweet, slightly tart apple such as Honeycrisp (I have a slight obsession) or Pink Lady paired with something fresh and sweet like Fuji or McIntosh…they make great duos in my eyes.

I would always freeze this sauce in ice cube trays for Georgia.  I’d pour the applesauce into the trays and freeze until solid.  Then pop them out, place in a freezer storage bag and return to the freezer.  Pull one or two out for the perfect tiny mouth portion or a handful for a mama-sized portion 😉  Thaw in the refrigerator.

Perfect Applesauce

Ingredients

3.5-4 Pounds Apples, peeled, cored and quartered

Juice From One Orange, about 1/8-1/4 cup

3 Strips Lemon Peel

1 1/2 Teaspoons Ground Cinnamon

1 Cup Water

Directions

Place all ingredients in a large pot and bring to a boil.  Once boiling give it a good stir, cover, reduce heat and simmer for 35-40 minutes or until apples are completely softened.  Stir the apples one time in the middle of cooking.  Remove from heat and allow sauce to cool for 20-30 minutes, remove lemon peel and puree in a food processor until smooth.  Can be stored in an air tight container in the refrigerator for up to two weeks or in the freezer for up to six months.  Makes 1 1/2 quarts.

Summer Vegetable Quinoa “Risotto”

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It was so tough for me to capture a photo that would do this recipe justice.  I can very honestly say that this was one of the best dishes I prepared all summer; and so simple too.  What a great way to end the season and I’m currently wondering how I can have it just one more time before that beautiful produce is no longer available.  The flavor is over the moon good…fresh, sweet, savory, light, cheesy and gooey all in one perfect bite.  Full of protein, fiber, vitamins and calcium it’s just the perfect meal in itself.  I’m confident your family will love this as much as we did.

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Summer Vegetable Quinoa “Risotto”

Ingredients

1 1/4 Cups Uncooked Quinoa

2 1/2 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Ear Of Corn, kernels cut off (about 1 cup of kernels)

4 Garlic Cloves, chopped

1 Medium Zucchini, grated or diced small

1 Large Tomato, diced

2/3 Cup Half and Half

3/4 Cup Shredded Parmesan

3/4 Teaspoon Salt

1/2 Teaspoon Pepper

1/4 Cup Chopped Fresh Basil

Directions

In a saucepan bring quinoa and chicken stock to a boil over high heat.  Once boiling, reduce heat, cover, and simmer for 12 minutes or until liquid is absorbed and quinoa is cooked and fluffy.

Heat olive oil in a large skillet or dutch oven over medium heat.  Add corn and sauté for 2 minutes.  Add garlic and sauté 1 additional minute.  Add zucchini, tomatoes and their juices and cook, stirring occasionally, for five minutes or until vegetables are just beginning to soften.  Stir in quinoa, half and half, parmesan, salt and pepper and simmer over low heat until liquid is absorbed and cheese is melted, about five minutes.  Stir in basil and serve.  Serves 4

Ranch Seasoning Mix

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We are the ranch generation. We dip with it and dress with it…not literally, like dress salads and such.  Geez, get your mind out of the gutter!  I am as guilty as the next gal for seriously loving the taste of those store bought packets of ranch seasoning that you add to ingredients to make dips, dressings, sauces, lots of goods.  Once in a while  I just want a salad with creamy buttermilk ranch dressing or some ranch to put on my wrap or sandwich.  After trying a zillion shots at duplicating the store bought kind I’ve finally got one that is truly a winner.  It tastes amazing, is a fraction of the cost and you have complete control over what goes into it; none of those scary words that you cant pronounce on this ingredient list.  Another perk?  Offer ranch dressing as a dip for those certain foods your husbands kids refuse to eat and they will no longer refuse…tricky tricky, eh?  I make a big batch in about 2 minutes and keep it on hand stored in an air tight container…it’s shelf life would last you months but theres no way your bellies will allow it to stay there that long.  Two minutes well spent, my friends.

Ranch Seasoning Mix

Ingredients

3 Tablespoons Dried Parsley

1 1/2 Tablespoons Onion Powder

1 Tablespoon Garlic Powder

1 Tablespoon Dried Dillweed

2 Teaspoons Salt

2 Teaspoons Pepper

1 Teaspoon Dried Chives

Pinch of Cayenne Pepper, optional

Directions

Mix all ingredients together and store in an air tight container for up to 6 months.  Makes about 1/2 cup seasoning.

Notes:  although you can use this seasoning mix for a million different things, buttermilk ranch dressing is a common use in this house

Just whisk together

2 tablespoons of the seasoning

1 Cup either mayo/sour cream/greek yogurt (or any combination of the three)

1/3-1/2 cup buttermilk, depending on how thin you like it

1 Tablespoon White Vinegar, optional

Pesto Roasted Chicken with Tomato and Mozzarella

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This was a last minute “what the heck am I going to do with this chicken” idea and will become a regular in this kitchen for sure.  It was ready in under 30 minutes from start to finish and is a light, seriously tasty way to switch up your typical baked chicken.  The roasted chicken flavor adds unbelievable depth to the fresh, fragrant pesto, sweet tomatoes and gooey cheese.  Winner winner chicken dinner.

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Pesto Roasted Chicken with Tomato and Mozzarella

Note:  Store bought pesto would work just fine in this dish…but I’m betting it just won’t beat the flavor of this homemade version.

Ingredients

2 Boneless Skinless Chicken Breasts

1 Teaspoon Salt

1 Teaspoon Coarsely Ground Black Pepper

2 Tablespoons Olive Oil

1/2 Cup Basil Pesto

4 Slices Tomato

4 Slices Fresh Mozzarella Cheese

Directions

Preheat oven to 400 and season both sides of the chicken with salt and pepper.  In an oven proof skillet heat olive oil on medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes.  Flip chicken over, spoon 1/4 cup pesto over each breast, top with two tomatoes and then two slices of mozzarella each.  Transfer to the oven and bake until cooked through, about 20 minutes.  Serves two.

Basil Pesto

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The basil in my itty bitty little garden is about the only thing out there thats really impressing me these days.  It’s beautiful, fragrant, so plentiful and it just keeps replenishing itself and I can’t keep up!  Pesto is an awesome way to utilize all of the delicious basil this time of year and this recipe is just top notch….and so ridiculously simple.  It’s perfect for just about anything, one of those things I absolutely love to have on hand in the fridge.  Toss a large spoonful in with fresh tomatoes and cooked pasta, put it on sandwiches of any sort, use as the perfect “sauce” for pizza or just eat it as a dip with crackers, veggies, and proteins like fish or chicken; it makes for such quick, bright, flavorful meals.  A nourishing tool to take any meal from ok to superb.

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Basil Pesto

Note:  I prefer my pesto on the smooth end vs the chunky end…if you like the texture to be a little more chunky puree it very briefly just until the olive oil is incorporated.

Ingredients

2 Cups Lightly Packed Fresh Basil Leaves

3 Garlic Cloves

1 Cup Pine Nuts

1 Cup Fresh Shredded Parmesan

1/4 Cup Fresh Lemon Juice

3/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

3/4 Cup Olive Oil

Directions

Add basil, garlic, pine nuts, parmesan, lemon juice, salt and pepper to a food processor and process for 30 seconds or until garlic and pine nuts are finely ground.  With the motor running, stream in olive oil and process for 1-2 minutes or until oil is completely incorporated and the pesto sauce is at your desired texture.  Makes 2 Cups

Balsamic Roasted Brussel Sprouts

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My friends, I need to vent and celebrate all at the same time.  I am mystified by my daughter, yet again.  The kid has had, what I would venture to say, a cocaine-like addiction to her pacifiers since birth.  We prefer to call them pacis around these parts.  She only gets them in her bed for naps and bedtime but she has been insistent on taking four to bed with her each time; compulsive I tell you.  She twirls them in her mouth, chews on them, swaps one out for another over and over as if they lost effectiveness. They are first thing she asks for when we take her into her room to read books before bed and the first thing she asks for in the morning when we go to get her out because they have found there way to the floor throughout the night.

I seriously have been thinking about how I am going to go about taking them away from her non-stop…even since she was tiny because it absolutely hurts my heart to think about taking away something she loves so much that is so comforting to her.  So, after her being at grandmas for the weekend while my husband and I attended a wedding in the beautiful mountains of Colorado, I decided (about 13 minutes before bedtime) that it might be a good time to try transitioning away from the crack pacis for her.

I am concerned.  Not for her, but for myself.  I feel as though some sort of karma may come back to get me in this life.  Want to know how it went?  After me seriously talking my husbands ear off about dreading when “this time comes” for the last 20 months?  Well, I clipped the ends off two of the pacis last night before bed and put all the others away.  She kept going back and forth between the two trying to figure out what the heck was wrong.  We talked about them being broken and how maybe it’s time to be a big girl and not use them and I put her in her bed with them.  She had a tough time settling in and cried for about five minutes and I went in there.  She stood up, put the pacis on the ledge of her crib and said “paci” and laid back down.  I rubbed her back for a minute and she went to sleep and did not wake up one time wanting them.  When I went in to get her this morning the first thing she said was “pacis” so I handed them to her.  She tried one and then asked to put them in the bowl we keep them in on her bookshelf.

Before her nap today she asked for them but I simply told her “lets try to be big girls and nap without paci’s today”…so I read her books and put her in her bed with no pacis in sight.  She played around for about 10 minutes and then fell asleep chewing on her blankie.  What?!  Is this child for real?  I understand that we have a ways to go but for the love of tomatoes will somebody please tell me why this kid makes my life so simple?  Every time I think we are going to have a challenge ahead of us she trucks right thru and pulls another rockstar move.  There is no way that human children are this easy to please, people.  I’m guessing this may come to bite me in the butt when she is 3?    But for now I am jumping up and down and praying that this transition stays as simple as it has been.  One lucky, proud mama over here.

Now you’re going to think I’m a total nutcase but these sprouts are how we are going to celebrate this evening:)  She LOVES them…and so does my husband.  They have such a great crisp, chewy, caramelized texture on the outside and are tender on the inside all while satisfying that sweet, salty craving I have far too often.  And not to worry about child neglect, I plan to take her for ice cream, too 🙂

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Balsamic Roasted Brussel Sprouts

adapted from this recipe

Ingredients

1 Pound Brussel Sprouts

2 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

3/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

Directions

Preheat oven to 400, trim the brown ends off the sprouts and slice each one in half.  Lay sprouts on a baking sheet, drizzle with olive oil and balsamic and season with salt and pepper.  Toss well with your hands to coat.  Roast in the oven for 25 minutes or until they are tender on the inside and crispy on the outside, stirring once halfway through.  Serve immediately.  Serves 3-4.