Gluten Free

Goat Cheese, Tomato and Spinach Pasta

~ nourishedpeach ~ 4 Comments

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This pasta is out of control.  I kid you not, the three of us ate nearly the entire bowl…and we had grilled chicken breasts on the side.  My husband and I kept looking at each other every time my toddler would say “more noodles”…like is she serious?  there’s no way.. and each little bit more we gave her she nearly inhaled.  Counting that as a win on my end.

It’s cheesy and creamy and sweet and salty without being super heavy.  I’m really not sure what I like most about it:  the fact that it tastes so indulgent but in essence is so healthful or the fact that there are such few ingredients and such little work time.  You’ll have this on the table in 20 minutes no problem…perfect weeknight meal that your entire family will love.  And you might want to make a double batch 😉

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Goat Cheese, Tomato, and Spinach Pasta

Adapted from this recipe

Note:  A fresh log of goat cheese is a must for this recipe, the “crumbles” will simply not cut it as they contain far less moisture.

Ingredients

12 Ounces Brown Rice or Quinoa Pasta

1/4 Cup Olive Oil

2 Cups Cherry Tomatoes, halved

4 Garlic Cloves, finely chopped

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

5 Cups Packed Baby Spinach Leaves

1/3 Cup Freshly Grated Parmesan

4 Ounces Goat Cheese

Fresh Chopped Basil

Crushed Red Pepper Flakes

Directions

Cook pasta according to package directions.  Once pasta is cooked dip a measuring cup into the pot to reserve 1 cup of the cooking liquid/water.  Drain pasta and set aside.

While pasta is near the end of cooking heat olive oil in a large skillet over medium high heat.  Add tomatoes and garlic and sauté for 3-4 minutes or until tomatoes begin to burst and release their juices.  Stir in salt and pepper.

Add pasta back to the pot you cooked it in.  Add spinach, pour in the tomato sauce and stir to combine.  Stir in parmesan, goat cheese and the cooking liquid/water.  Continue to stir until the goat cheese has melted and a gooey sauce has coated the pasta.  Serve topped with fresh basil and crushed red pepper flakes, if desired.

Rich Man’s Salad

~ nourishedpeach ~ 1 Comment

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Well, if I truly do experience such a thing as a pregnancy craving this is it, without a doubt. I ate this salad non-stop during the summer I was pregnant with my first and this time?  Well,  lets just say I’ve had it three times this week alone.  And it’s Wednesday.  If you need a little help with the math that means I’ve eaten it everyday this week and I have no intention of stopping.   I wonder if there is such a thing as Rich Man’s Salad Anonymous?

This salad was a summer treat growing up and it tastes just as fresh and lip puckering as it did back then.  My sister and I would fight over who got to drink the juice at the bottom of the bowl and I now fight with my toddler over it.  What?  It’s mine!  I will say it is so important to use in season homegrown tomatoes…it just won’t taste the same if you don’t.

As for the name?  Well…I am led to believe it was named this because it does not have any inexpensive fillers such as wheat in tabouli or lettuce in traditional salad.  It’s simply a big ol’ bowl of all the goods.  My own personal theory?  It was named that because it just tastes like a million bucks.  It’s garlicky and tart and sweet and crunchy and fresh and perfect in every way possible.  Okay I’ll stop…but you guys seriously have to try this while those awesome tomatoes are still available.  And if you find yourself as addicted as I?  Call me…we can start our own support group.

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Rich Man’s Salad

Ingredients

1/4 Cup + 1 Tablespoon Fresh Lemon Juice

1/4 Cup Olive Oil

2 Garlic Cloves, grated

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

2 Large Home Grown Tomatoes

1 English Cucumber

1 Green Pepper

1/2 Red or Sweet Onion, sliced vertically

2 Tablespoons Fresh Chopped Mint Leaves

2 Tablespoons Fresh Chopped Parsley

Directions

In a small bowl whisk together the lemon juice, olive oil, garlic, salt and pepper until well combined.  Chop the tomatoes, cucumber and green pepper into large bite-sized pieces and place in a large bowl.  Add the onion, mint and parsley and drizzle the vinaigrette over the top.  Stir well to coat and season with additional salt and pepper if desired.  Serves 4

Our Favorite Kale

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I’ve missed you my dears!  We are back from our tour de family and are feeling rested, rejuvenated and sick of junk food!  Back to reality and as bittersweet as it is, it is always so nice to get back into my kitchen.  This dish is our absolute favorite way to enjoy the super food, kale.  If you like veggie gratins you’re sure to love this one; it’s gooey and cheesy and the texture and bite of the kale pairs so well with the sweetness and acidic juice of the tomatoes.  My husband is a tough one to please when it comes to veggies and this is a side he requests frequently.  And not only does it taste awesome, it’s extremely quick and easy to whip up.  Added bonus…the health benefits of kale are out of this world.  It’s not only a low calorie food, it’s extremely rich in fiber, antioxidants, iron, calcium and vitamins K, A, and C.  Which, in short, can help us fight cancers, inflammation, arthritis, vision loss and so much more and can also help support liver, immune, metabolic and bone health.  Sign me UP!

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Our Favorite Kale

Ingredients

2 Bunches Fresh Kale, about 6 large leaves

3 Tablespoons Olive Oil

1 1/2 Cups Cherry Tomatoes, halved

2 Cloves Garlic, grated or pressed

1/4 Cup Water

1/4 Cup Fresh Grated Parmesan Cheese

1/4 Cup Whipping Cream

Salt and Pepper to taste

Crushed Red Pepper Flakes, optional

Directions

Remove kale leaves from the stems and chop the leaves roughly.  Discard the stems.

Heat a large pot or dutch oven over medium high heat.  Add olive oil and tomatoes and sautée for 2 minutes or until tomatoes begin to soften slightly.  Add garlic and sautée for 1 more minute.  Stir kale into the pot and pour water over the top.  Cover and reduce heat to medium.  Cook kale for 8 minutes, stirring occasionally, or until it becomes soft and wilted.  Remove lid, add cream and parmesan and stir to combine.  Simmer over medium heat until kale thickens slightly and cheese and cream are completely incorporated, about 3 minutes.  Season with salt and pepper to taste.  Serve topped with crushed red pepper flakes, if desired.  Serves 4

Protein Packed Granola

~ nourishedpeach ~ 2 Comments

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I am always trying to create new ideas for healthful, protein rich breakfasts and snack ideas for my toddler, specifically, and this recipe is one I will continue to utilize (it doesn’t hurt that my husband and I love it, too).  It is a great replacement for store bought cereals that are loaded with refined flours, sugar and additives.  This granola is packed with real protein, fiber and antioxidants and is sweetened with pure maple syrup which contains great amounts of manganese and zinc.  All in all it’s a great treat to have on hand, whether you eat it for breakfast with milk poured over it or you grab a cluster for a mid afternoon fix.

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Protein Packed Granola

Inspired by this recipe

Notes:  quinoa flakes and flax meal (ground flaxseed) are available at every market I’ve been to…you can typically find them in either the gluten free or health food aisle.  also, i use 1/3 cup maple syrup here but the granola is not overly sweet.  if you prefer a sweeter granola go for the 1/2 cup.

Ingredients

2 1/4 Cups Quinoa Flakes

1/4 Cup Flax Meal

1/2 Cup Sliced Almonds

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1/2 Cup Peanut Butter (no sugar added)

2 Tablespoons Coconut Oil or Butter

2 Egg Whites, beaten

1/3-1/2 Cup Pure Maple Syrup (no sugar added)

Dried Fruit such as blueberries, cranberries, etc, optional

Directions

In a small microwave safe bowl melt peanut butter and coconut oil or butter for 20 seconds or until oil/butter is just melted.  Set aside to slightly cool while you measure out the dry ingredients.

Preheat oven to 350 and line a baking sheet with nonstick foil or parchment paper.  In a medium bowl, combine quinoa flakes, flax meal, almonds, cinnamon and salt.

Add maple syrup and egg whites to the peanut butter mixture and whisk until combined.  Pour mixture over the dry ingredients and stir well to coat.  Pour mixture onto baking sheet and bake for 20-25 minutes or until golden and slightly crispy.  Remove from oven and stir in dried fruit, if desired.  Cool completely before storing in an airtight container for up to 1 week.

Spaghetti with Fresh Tomatoes

~ nourishedpeach ~ 1 Comment

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This is the perfect dish for those early home grown tomatoes that aren’t as sweet and ripe as the ones produced later in the season; they’ve still got that fresh flavor, a hint of sweetness and are wonderfully juicy.  We picked up a few at the farmers market this past weekend and I couldn’t have put them to better use.  This dish is so light and fresh and would be perfect paired with grilled chicken.  It literally took about 25 minutes to prepare from start to finish; you’ll be amazed at how something so effortless can taste so effortful.

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Spaghetti with Fresh Tomatoes

Ingredients

16 Ounces Quinoa Pasta or Brown Rice Spaghetti + 1 Cup Cooking Liquid

1/4 Cup Olive Oil

6 Cloves Garlic, chopped

2 Medium Tomatoes, chopped

1/3 Cup Half and Half

1/4 Cup Chopped Basil

1 Cup Fresh Shredded Parmesan Cheese

1-2 Teaspoons Crushed Red Pepper Flakes

Salt and Pepper to taste

Directions

Cook spaghetti according to package directions.  Once pasta is cooked reserve 1 cup of the pasta water and set aside; drain the pasta.  As pasta is cooking heat olive oil in a large pan over medium heat.  Add garlic and sauté for 1 minute, being careful not to burn it.  Add tomatoes and juices and simmer over low heat for 8-10 minutes or until tomatoes begin to break down, stirring occasionally.  Stir in half and half and let simmer for another 2 minutes.  Add pasta to the pan and stir to coat with the sauce.  Stir in basil, parmesan, red pepper flakes and salt and pepper to taste.  Serves 4.

Blackened Pork Loin with Nectarine-Avocado Salsa

~ nourishedpeach ~ 3 Comments

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I have tried every fruit salsa to top pork in the book:  pineapple, mango, strawberry, you name it and this nectarine-avocado combination is absolutely positively the best one yet, holy smokes.  Sweet from the nectarine, creamy from the avocado, acidic from the tomato and the garlic gives it an awesome bite; and it all pairs beautifully with the smokey pork.  Nectarines are just simply perfect this time of year…I can’t get enough and this recipe is an awesome, healthful, light way to utilize the juicy fruit.

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Blackened Pork Loin with Nectarine-Avocado Salsa

Ingredients

For the Pork:

1 1/2 Pound Boneless Pork Loin

2 Tablespoons Olive Oil

3/4 Tablespoon Blackened Seasoning

1/2 Teaspoon Salt

For the Salsa:

1 Ripe Nectarine, chopped into small pieces

1 Small Tomato, chopped into small pieces

1 Clove Garlic, grated or pressed

1 1/2 Tablespoons Chopped Cilantro

2 Teaspoons Lime Juice

1 Teaspoon Olive Oil

1/8 Teaspoon Salt

Pinch of Pepper

1 Acovado, diced small

Directions

For the Pork:

Heat grill over high.  Rub olive oil, blackened seasoning and salt all over pork to coat.  Place on grill, reduce heat to medium and close the lid.  Cook, turning occasionally, until the pork is no longer pink and is cooked thru in the middle, about 18-20 minutes.  Remove from grill and let rest for at least ten minutes before slicing.

For the Salsa:

Combine nectarine, tomato, garlic, cilantro, lime juice, olive oil, salt and pepper in a small bowl and stir to combine.  Can be prepared and left at room temperature for up to 2 hours.  Mix in avocado just before serving.

Slice pork and spoon salsa over the top to serve.  Serves 3-4.

Shrimp and Kale Risotto

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If a risotto isn’t in your kitchen’s repituar I highly suggest you make it happen.  People can be so turned off by the “sophisticated” name and taste of the dish that they are afraid to try it at home.  What they don’t realize is that is is one of the most fundamentally simple dishes there is to prepare.  And my favorite part about it (aside from it’s light yet rich, comforting taste) is that if you have the method down, which basically just consists of stirring (yes, literally), you can do a million and one different takes on this dish.  Swap out your favorite proteins, vegetables, herbs and spices and you have a entirely new tasting one pot meal.  I’m telling you, you have got to try this…you’ll be amazed at how fast and easy it is to prepare and the taste will absolutely impress each lucky duck sitting at your table.

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Shrimp and Kale Risotto

Note:  Aborio rice can be found in any supermarket in the rice aisle.  Also, both pinot grigio and chardonnay work well for the wine in this recipe.  Last, this can be a gluten free dish if you ensure that your chicken stock is GF (most are).

Ingredients

5 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Cup Diced Onion

1 1/2 Cups Aborio Rice

1/2 Cup Dry White Wine

1 1/2 Cups Fresh or Frozen Chopped Kale

1/2 Cup Fresh Grated Parmesan Cheese

1 Pound Shrimp, peeled and deveined

Salt and Pepper To Taste

Chopped Parsley, optional for garnishing

Directions

In a medium saucepan bring chicken stock to a boil.  Turn heat down and keep at a low simmer.

In a large saucepan heat olive oil over medium heat.  Add onion and sauté until it begins to soften, about 4 minutes.  Add rice and toast, stirring constantly, about 2 minutes.  Add wine and let simmer until the liquid is cooked out, about 2 minutes.  Add 1/2 cup of the simmering chicken stock and stir constantly until liquid is absorbed, about 2 minutes.  Continue adding the stock, adding 1/2 cup at a time, stirring very frequently and allowing each addition of the stock to absorb before adding the next 1/2 cup.  Continue this process for 15 minutes.  Add kale and shrimp and continue adding the stock, 1/2 cup at a time until the rice is tender, creamy and the shrimp is cooked through, about 5 additional minutes.  Stir in parmesan cheese and salt and pepper to taste.  Top with fresh parsley, if desired, and serve.  Serves 4

Southwest Chicken Chopped Salad

~ nourishedpeach ~ 2 Comments

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A perfect summer dish.  Any cooked chicken will work in this recipe but I highly recommend blackening the chicken on the grill with this seasoning; it makes for tremendous flavor that runs through the entire salad.  Hearty enough to be man-pleasing, yummy and fun enough to eat to be kid-pleasing and this mamas perfect sort of meal.  Flavor-packed, fresh, loaded with protein, fiber, iron and Vitamins A and E; both your health and tastebuds will give you a pat on the back.

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Southwest Chicken Chopped Salad

Ingredients

2 Boneless Skinless Chicken Breasts

2 Teaspoons Blackened Seasoning

1/3 Cup + 1 Tablespoon Olive Oil

1/3 Cup Fresh Lime Juice

1 Large Clove Garlic, grated or pressed

1 Tablespoon Agave Nectar or Honey

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

5 Leafy Romaine Leaves, chopped into bite sized pieces

2 Green Onions, thinly sliced

3/4 Cup Canned Black Beans, drained and rinsed

1 Cup Cherry Tomatoes, quartered

1/3 Cup Diced Gouda Cheese

1/4 Cup Chopped Cilantro

1 Avocado, diced

Directions

Preheat grill to medium high.  Rub chicken breasts with 1 tablespoon olive oil and season each breast (both sides) with 1 teaspoon blackened seasoning.  Place on the grill and cook 8-10 minutes per side or until juices run clear.  Let rest for ten minutes and chop into bite sized pieces.

In a small bowl whisk together 1/3 cup olive oil, lime juice, garlic, agave or honey and salt and pepper.  Set aside.

Place romaine, onions, black beans, tomatoes, cheese, cliantro, avocado and chicken in a large bowl.  Drizzle vinaigrette over the top and toss gently with your hands.  Serve immediately.  Serves 3-4 as a main course

Garlic Fries

~ nourishedpeach ~ 1 Comment

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These are just ridiculous.  And by ridiculous I mean you won’t be able to stop shoveling them in.  There’s a small chance you may find yourself hiding in a closet with the entire bowl of these before they even reach the dinner table and I will not take responsibility, people; I am just the messenger.  It’s all about the method and if you get it right I assure you the results will be the most crispy, flavorful french fry you’ve ever tasted and that bite of garlic; oh you just wait.  If you make these once your family will be asking for them again and again.  They are as much work as opening a bag of frozen fries and making them…minus the preservatives and additives.  Fine by me.

Garlic Fries

Adapted from Bon Appetit, August 2011

Ingredients

2 Large Russet Potatoes

2 1/2 Tablespoons Canola Oil

1 Large Garlic Clove, grated or pressed

Kosher Salt

Directions

Preheat oven to 450 and spray baking sheet with cooking spray.  Cut potatoes into 1/3 inch thick slices and then again lengthwise into strips that are about 1/3 inch thick.  Toss potatoes in canola oil and arrange on prepared baking sheet in a single layer.   Place in the oven and cook for 30 minutes, flipping the fries every 10 minutes.  Turn heat up to 500 and cook for an additional 5 minutes.  Remove fries from oven, place in a bowl, add garlic and a couple pinches of salt and toss to coat.  Serve immediately.

Bleu Cheese Burgers

~ nourishedpeach ~ 3 Comments

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These are just simply magnificent.  They really can be made with any cheese but topping them with bleu at the end of grilling makes for the gooiest, most delicious flavored burger ever.  I have made these for company over and over and based on the reviews will never stop.  SO easy to put together and I often make the patties up to 8 hours ahead of time so that I can just throw them on the grill and not have to fuss while entertaining.  Serve these on top of your favorite hamburger rolls or like I do; wrapped in a large romaine lettuce leaf and topped with red onion, tomato and mustard.  I mean, do you see that cheese dripping down the sides?  Wait till you taste them.  I’m salivating.

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Bleu Cheese Burgers

Ingredients

1 Pound Angus Ground Beef, preferably 85% lean

2 Green Onions, finely chopped

1 Tablespoon Dijon

1 Egg, lightly beaten

4-6 Ounces Bleu Cheese, crumbled

Directions

Preheat grill over high heat.  In a large bowl add green onions, dijon and egg and stir to combine.  Add beef and mix with your hands until just combined; try not to over mix.  Divide mixture into four portions and shape into burger patties.  Season both sides of the burgers liberally with salt and pepper.  Place on the grill and cook for about 7 minutes, with the lid closed.  Flip burgers over and cook for another 6 minutes or until desired doneness.  Turn off the grill, top the burgers with bleu cheese and close the lid until the cheese just begins to melt, about 30 seconds.  Remove from heat and serve.