gluten-free

Ricotta and Parmesan Meatballs with Red Sauce

~ nourishedpeach ~ 5 Comments

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I write this with a mouthful of leftovers and, most likely, a fair amount of red sauce smeared all over my face.  It’s just that good.  My husband requested “pasta Sunday” this weekend and this was the outcome.  So fast and perfect for the entire family and I love the fact that there are no breadcrumbs in the meatballs.  Simple, real and so incredibly tasty.

Ricotta and Parmesan Meatballs with Red Sauce

Adapted from this recipe

Ingredients

For the Meatballs:

1 Pound Ground Beef, preferably 85/15

15 Ounces Whole Milk Ricotta

1 Egg, lightly beaten

3/4 Cup Freshly Grated Parmesan Cheese

1/4 Cup Chopped Fresh Parsley

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/8 Teaspoon Ground Nutmeg

For the Sauce:

1 Tablespoon Olive Oil

6 Cloves Garlic, chopped

3/4 Cup Red Wine

1 28 Ounce Can Crushed Tomatoes

1 28 Ounce Can Tomato Sauce

1 1/2 Teaspoons Onion Powder

2 Teaspoons Salt

1 Teaspoon Pepper

2 Tablespoons Chopped Fresh Basil

1 Tablespoon Agave or Honey, optional

Directions

For the Meatballs:

Preheat oven to 400, line a baking sheet with foil and grease the foil to prevent meatballs from sticking; non stick cooking spray would work fine also.  Combine all ingredients in a large bowl and mix gently with your hands until just combined.  Use an ice cream scoop to measure out portions of the mixture and then roll into balls.  Place meatballs on prepared baking sheet about 1 inch apart and cook for 15-20 minutes or until just cooked through.  Makes 24-26 meatballs.

For the Sauce:

Heat olive oil in a large saucepan over medium high heat.  Add garlic and cook, stirring constantly, for one minute.  Add wine and bring to a boil and let boil for 2 minutes or until most of the alcohol smell has cooked out.  Add tomatoes, tomato sauce, onion powder, salt and pepper and simmer, over low heat, for 15 minutes.  Add basil and if the sauce tastes too acidic add agave or honey.  Place meatballs in the pot of sauce and simmer for five minutes, stirring occasionally.  Serve with your favorite pasta or polenta, if desired.

Asparagus Soup with Whole Grain Croutons

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I have a confession.  Want to hear it?  Spare you?  Geez, sorry…it was so harmless.  Fine, moving forward.  Asparagus could not be more delicious, fresh and affordable this time of year not to mention it’s impressive nourishment profile:  it is full of antioxidants, fiber, folate and vitamins A, C, E and K.   So let’s all agree to take advantage of it as much as we are able.  Okay?  Okay.

This soup is a mystery to me.  It is absolutely amazing how much flavor comes thru with such few ingredients.  It is gorgeous to look at and even better to taste; it’s rich, silky and bright tasting and the crispy, chewy croutons on top are the perfect compliment.  Insanely good paired with a grilled ham and cheese…mmm,  pure comfort on a rainy day like today.

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I love the way asparagus makes my pee smell.  Sorry.  I had to.  If you don’t like confessions this probably isn’t the best place for you to stop by.  I’m catholic and full of guilt that I need to get off my chest.  I feel so much better, thank you.

Asparagus Soup

Ingredients

3 Tablespoons Olive Oil

2 Pounds Asparagus, roughly chopped

2 Medium Onions, roughly chopped

6 Garlic Cloves, roughly chopped

2 Tablespoons Fresh Thyme Leaves

3/4 Teaspoon Salt

3/4 Teaspoon Pepper

4 Cups Chicken Stock

3/4 Cup-1 Cup Half and Half

Directions

Heat olive oil over medium high heat in a large soup pot or dutch oven.  Add asparagus and onion and saute until asparagus is tender, about 10 minutes.  Add garlic, thyme, salt and pepper and saute for 1 minute.  Add chicken stock and bring to a boil.  Turn heat down and simmer soup until asparagus is soft, 20 minutes.  Transfer soup to a blender or food processor and puree until smooth, 2 minutes.  Return puree to soup pot and place back on the stove over medium low heat.  Add half and half until the soup has reached your desired thickness and cook until warmed through.  Top with Whole Grain Croutons.  Serves 4.

Whole Grain Croutons

Note: these can easily be made gluten free by opting for gluten free bread.

Ingredients

3 + Tablespoons Olive Oil

2 Slices Whole Grain Bread, cut into 1 inch cubes (about 2 cups)

Directions

In a medium skillet heat olive oil over medium heat.  Add bread and stir to coat with the olive oil.  Toast, stirring occasionally, until bread is golden in color and begins to crisp up, 7-10 minutes.  If the bread seems too dry and is not toasting well add another drizzle of olive oil to coat the bread.

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Quick Macaroni and Cheese

~ nourishedpeach ~ 4 Comments

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Let’s talk about the box.  You know, the awarded, fabulously marketed box of macaroni and cheese that we have all grown to love and consider a staple for our children.  I understand that it’s just sooooooo simple.  You boil the macaroni, drain, stir in powdery stuff and milk and presto!  Lunch or dinner in a flash!  Well, guess what folks?  That macaroni and cheese you see in the photo above?  That gooey, cheesy wonderful piece of deliciousness??  Guess how you make it?  You boil the macaroni, drain, stir in REAL cheese and milk and presto! Call me crazy, but sounds like a no brainer to me.  Same amount of work, same amount of time but a MUCH better result; both tastefully and nutritionally.  Try it out…you’ll be so glad you did.  Added bonus; its gluten free.

Quick Macaroni and Cheese

Note:  I find that adding the spinach is a great way to throw in extra nutrients.  It’ a great addition but purely optional.

Ingredients:

2 Cups Brown Rice Elbow Macaroni

3/4 Cup Milk

2 Ounces Cream Cheese, softened

1 1/4 Cup Shredded Sharp Cheddar Cheese

2 Cups Packed Baby Spinach, chopped; optional

Salt, Pepper to taste

Directions:

Bring a pot of water to a boil.  Add a pinch of salt and pasta and cook, stirring occasionally, until pasta is just cooked through but still has a firm texture to it, about 10 minutes (pasta will cook a tad more in the sauce).  Drain.

Pour pasta back in the pot and stir in milk, cheeses and spinach if using.  Cook, over medium heat stirring frequently, until cheeses are melted and sauce has thickened, about 5 minutes.  Serves 3-4

Chickpea, Sun Dried Tomato and Spinach Salad

~ nourishedpeach ~ 7 Comments

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This salad and I, we go back a few years.  Our relationship started in the midst of my pregnancy…and I fell hard.  Each day after my workout this was my treat at the cafe and it was history from there.  Well, sort of.  We broke up for a bit and I was beside myself.  It was a beautiful, sunny day in mid August.  A day I will never forget.  I walked into the cafe, post workout, and looked for my boyfriend salad in the cooler.  It was not there.  What?  Oh it must just not be made up yet, no biggie, we all run late.  And then I asked and my life was forever changed.  “I’m so sorry”, said the chef, “we’ve switched up our menu and we are not offering it anymore”.  My bottom lip began to quiver.  WHAT?  How could this be?!  That salad loved me…how were we going to live without each other?  More importantly, what is going to be my motivation for getting my butt on the treadmill?!

I wasn’t having any of this nonsense.  Not one bit.  So I went home that very day and figured out a way to clone that salad in my own kitchen.  Turns out, it’s quite possibly the most simple recipe ever…at least my take on it is.  Since then, our relationship has blossomed.  I have shared the love with my daughter and husband and we all agree that the breakup was one of the best things that’s ever happened to me.  I just hope the health club’s version was able to move on; I just want it to be happy.

Chickpea, Sun Dried Tomato and Spinach Salad

Note:  This salad grows even more delicious as it sits.  It’s great to make at the beginning of the week and have on hand for quick, nourishing lunches.  It has the whole sha-bang:  protein, greens and healthy fat.

Ingredients:

1 (15 ounce) Can Chickpeas, drained and rinsed

1/3 Cup Sun Dried Tomatoes Packed In Olive Oil, chopped + 1/2 Tablespoon of the Oil

2 Cups Fresh Baby Spinach Leaves

1 Tablespoon Lemon Juice

2 Ounces Feta Cheese, crumbled

1/8 Teaspoon Salt

1/8 Teaspoon Pepper

Directions:

In a medium bowl combine all ingredients and mix well.  Serve immediately or chill in the refrigerator.

Asian Noodle Salad

~ nourishedpeach ~ 11 Comments

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I think my husband was Italian in his past life.  Pasta pasta pasta…with meatballs and red sauce which is all fine and dandy with me.  My favorite cuisine is Asian in any way, shape or form.  I’m partial to the flavors and the heat of most Asian dishes, specifically Thai.  My husband; here nor there about it.  This type of conversation is very common between him and I (yes, our lives are THIS boring)

Me: Is there anything you’re hungry for this week?

Nick:  Not really.

Me:  I mean, could you throw me a bone here…stir fry sound good?

Nick:  Eh, not really.  (as you can see, he is a man of many words)

Me:  WELL THEN TELL ME WHAT SOUNDS GOOD!!!!!!!!

Nick:  How bout pasta?

Me:  I’m really hungry for Asian.

Nick: Then why did you ask me in the first place?

The end.  This is how it works around here…I ask the poor man questions in hopes of getting the answers I want to hear.  When, unfortunately, my husband, the wonderful guy that he is, is most definitely not a mind reader.  I mean VERY far from it 😉

So, when Nick is hungry for pasta and I want Asian this dish is our happy place.  He loves the heartiness of the noodles and the crunch of the peanuts.  In turn, I get all of the crisp veggies and the sweet, salty and spicy flavors that I adore.  This dish is definitely entertaining-worthy and would be perfect for a bbq or potluck as it can be served both chilled or at room temperature.  It is also great to make over the weekend and have on hand all week for quick lunches…its awesome leftover, just ask my friend Meagan, she stopped over for a quick hug and lunch today 🙂   It’s a simple, nutrient rich, gluten-free recipe; chopping the beautiful veggies is the most time consuming part, which is hardly time-consuming at all

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Before I tell you the recipe I’d like to touch on fresh ginger root.  It adds unbeatable flavor to many dishes, including this one, and has amazing anti-inflammatory properties along with providing antioxidants and promoting digestive health.  I know many people that are turned off by fresh ginger root because they only use a small amount and the rest goes to waste or because they do not know how to handle it.  It truly is so simple to make this a part of your regular diet and always have it on hand.  When I get it home from the store I immediately wash it under cold water and peel the skin of it with a vegetable peeler.  I then place it in a freezer bag and put it in the freezer…It will keep for months.  When you need it for a recipe just pull it out of the freezer and grate it over a microplane while it is still frozen, just like this

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After you are done, stick it back in the freezer until next time you need it.  So simple.

Asian Noodle Salad

Ingredients:

For The Salad:

14 Ounces Brown Rice Fettucini

1 Red Pepper, seeded and roughly chopped

4 Green Onions, thinly sliced

1 Cup Snap Peas, roughly chopped

1/2 Cup Grated Carrots

1/2 Cup Cilantro Leaves, chopped

1/2 Cup Roasted Peanuts

4 Chicken Breasts, grilled (optional)

Dressing:

1/3 Cup Peanut Butter, warmed in the microwave for 10 seconds

1/4 Cup Tamari (soy sauce can be substituted)

1 Tablespoon Sesame Oil

1 Tablespoon Ground Chili Paste *in Asian section of supermarket

2 Cloves Garlic, grated or pressed

1 Tablespoon Rice Wine Vinegar

2 Teaspoons Fresh Grated Ginger Root

1/2 Cup Olive Oil

Juice From One Orange

Directions:

Cook the pasta:  Cook according to package directions.  Drain in a colander and rinse well with cold water.  Rinse the pot you cooked the pasta in well with cold water, add the pasta back into the pot and fill with cold water.  Pasta can sit in the cold water until you are ready to mix the salad.

Make the dressing:  Combine all ingredients together in a medium bowl and whisk until combined.

Assemble the salad:  Pour pasta into a colander to drain and pour it back into the pot.  Add red pepper, green onion, snap peas, grated carrots and cilantro.  Pour in dressing and mix thoroughly with your hands.  Place a serving of the pasta on a plate and top with peanuts and  chicken breasts.  Can be served chilled or at room temperature.