wheat free

White Chicken Chili

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I can already tell this is going to be a chili kind of weekend.  The air is crisp, the ground is damp and the leaves are falling waaay to quickly.  This one pot meal is a family and friends favorite around here…I get asked for the recipe over and over.  It’s hearty and absolutely delicious…and it couldn’t be more quick and simple to prepare.  We love it served with homemade baked corn tortilla strips (just like in this recipe)  and a little green onion on top.  Perfect cozy-food.

White Chicken Chili

Notes:  This chili is just as good the next day so feel free to make it ahead of time.

Ingredients

2 Tablespoons Olive Oil

1 Large White Onion, diced

6 Cloves Garlic, finely chopped

1/2 Teaspoon Cayenne Pepper

1/2 Teaspoon Black Pepper

1 Teaspoon Salt

1 Teaspoon Chili Powder

2 Teaspoons Ground Cumin

1 Tablespoon Oregano Leaves

15 Ounce Can Fire Roasted Diced Tomatoes

2-4 Ounce Can Fire Roasted Diced Green Chilies

2-15 Ounce Cans Pinto or Great Northern Beans (I prefer to use one of each)

5 Cups Chicken Stock

3 Cups Shredded Cooked Chicken (rotisserie works great here)

1 Cup Sour Cream

1 Cup Shredded Monterey Jack Cheese

Directions

Heat olive oil over medium high heat in a large pot or dutch oven.  Add onion and cook, stirring frequently, until softened, about 10 minutes.  Add garlic, cayenne, black pepper, salt, chili powder, cumin and oregano and cook, stirring constantly, 1 minute.  Stir in tomatoes, chilies and chicken stock and bring to a boil.  Once at a boil turn the heat down and simmer for 10 minutes, stirring occasionally.  Add the chicken and beans and simmer 10 additional minutes.  Add sour cream and cheese and stir until well combined and melted.  Season with additional salt and pepper as desired and serve.  Serves 6-8.

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

Nourished Zucchini Bread

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Not going to lie, when I put this recipe together and mixed these ingredients up I thought there was no way this was going to work, let alone be tasty.  I thought it would be something to go off of for the next time I try to get it right.  The reason I doubted it?  I mean, it hardly has any sweetener at all.  Like literally 1/4 cup of pure maple syrup and THATS IT.  I added the banana to the recipe in hopes that it would work as a sweetener without being able to taste too much of the actual banana flavor…I wanted zucchini bread,  not banana bread, but i doubted this was possible.  To sum it up…when I put this recipe together my goal was to utilize the beautiful and plentiful zucchini available by making a bread that was just the right texture, truly healthy and, most importantly, tasted sweet and comforting.  

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As I have shared with you before, I am not too much of a baker.  Coming up with recipes for baked goods is a toughy for me.  It takes me try after try to get one right because making baked goods nutritional is just not easy.  And because baking requires a whole lot of science that I prefer to leave to test kitchens such as Cooks Illustrated.  So, for lack of better terms, I’m feeling the need to be a little boastful, folks.  This zucchini bread recipe?  I did it.  When my daughter and I tasted it I couldnt believe how much we enjoyed it, it was so so yummy.  But I thought maybe it was just us.  I mean, after all, I am pregnant and she eats paint so maybe we weren’t the best critics; the true test would be when Nick got home from work.  The minute he had his first bite he said, “this is healthy?”.  Want to know what he said next?  “You should sell this”.  And that, my friends, was my cue to share this recipe with you.  It’s genuinely healthy and packed with nutrients and the best part?  It tastes so good its sellable 🙂  

Nourished Zucchini Bread

Note:  The bread looks a little dark because of the buckwheat flour.  I chose to use buckwheat flour because of its protein, fiber, antioxidants and potential ability to lower blood sugar.  If you do not have buckwheat flour or would prefer not to use it you can replace it with oat flour in this recipe.  

Ingredients

1 1/4 Cup Oat Flour

1/2 Cup Buckwheat Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Cinnamon

1/2 Teaspoon salt

1/3 Cup Butter or Coconut Oil, melted

1/2 Cup Mashed Ripe Banana

1/4 Cup Pure Maple Syrup (no sugar added)

2 Eggs, lightly beaten

1 1/2 Cups Grated Zucchini (grated with a box grater)

Directions

Preheat oven to 350 and grease a 9 X 5 loaf pan.  If you do not have oat flour its very simple to create a flour from old fashioned oats.  Simply place the 1 1/4 cups of oats in the food processor and process until they become a flour-like texture.  

In a medium bowl whisk together flours, baking powder, baking soda, cinnamon and salt.  In a large bowl whisk together butter or coconut oil, banana, maple syrup and egg until combined; stir in zucchini.  Stir dry ingredients into the wet ingredients until just incorporated, pour into prepared pan and bake for 30 minutes or until toothpick inserted in the middle comes out clean.  Cool completely before removing from pan and cutting.  Makes 1 loaf.

 

Slow-Baked Salmon with Dijon

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The health benefits of salmon make up a hearty list.  Just to name a few, salmon aids in reducing inflammation, brain health, cancer prevention, heart health and the overall health and appearance of our skin and hair.  My favorite method for cooking salmon was adapted from this recipe and it allows for so many variations with regard to flavors and tastes.  In this recipe I am sharing with you, I have paired it with dijon mustard which is the perfect compliment to the rich fish.  The cooking method makes for the most tender, succulent fish I have ever prepared…and it is about as simple and effortless as it gets.  This recipe is a perfect weeknight meal because it is so quick and simple to prepare but is special enough for company because of its elegance.

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Slow-Baked Salmon with Dijon

Ingredients

1 1/4 Pounds Boneless Salmon Filets, skin on

1 1/2 Tablespoons Olive Oil

2 Teaspoons Dijon Mustard

1 Tablespoon Fresh Chopped Parsley

Salt and Ground Black Pepper

Directions

Heat the oven to 275 and line a baking sheet with foil.  Brush the foil with 1/2 tablespoon olive oil.  In a separate boil whisk together the remaining 1 tablespoon olive oil, dijon mustard and parsley.  Lay salmon filet(s) skin side down on the prepared baking sheet, spread the olive oil/dijon mixture over the top and season liberally with salt and ground black pepper.  Place in the preheated oven and bake for 18 minutes or until the fish is just opaque in the center.  Turn the oven to broil and cook for an additional 2 minutes or until top just begins to turn golden.  Serves 3-4

Baked Ziti with Sausage and Spinach

~ nourishedpeach ~ 4 Comments

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Well, today marks four years from the day my husband and I were married.  Four years.  It may not seem like much to you but I suppose it is all relative.  It seems like just yesterday to me and I am afraid I don’t know where the time is going.  Well, actually I do, for me anyway.  It’s going toward loving and laughing and playing and cuddling and pretending and dreaming and just being plain happy among my husband and daughter; I just wish I could slow it down.  Don’t get me wrong, there are days we are at each others throats about the most ridiculous of things but at the end of each day, when I think about my life with my husband, there are just no words.  I literally have no clue who told God I deserve a guy like this…but I hope I can continue to fool him for the rest of my life.  

So, in honor of Nick I’m posting about his favorite meal…baked ziti.  As you all know, the guy adores Italian food in any way, shape or form.  And in these 4 + years we’ve had together I frequently get requests for “pasta Sunday”.  This dish is my go-to when I really want to treat him; he just adores it and I don’t disagree one bit (nor does my daughter).  It is a recipe adapted from Cooks Illustrated March/April 2009 and I have tried to simplify the process while adding a few of our own preferences like ground turkey sausage and spinach.  If you like a saucy, gooey, rich and cheesy yet tomatoey pasta dish this is absolutely for you.  

So, my love….thank you for so very many things.  For loving me constantly and so well, even when I’m crazy and hormonal.  For being so patient and kind, even when you probably shouldn’t be.  For being every ounce of the wonderful daddy that I knew you would be.  And, as cheesy as it may sound, for making my dreams a reality in so many ways.  And to top it all off…thank you for having such a fun belly to feed 🙂 xo

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Baked Ziti with Sausage and Spinach

Note:  if you’re looking for a great store-bought marinara, check out my favorite one here 

Ingredients

12 Ounces Brown Rice or Quinoa Ziti or Penne

1 Tablespoon Olive Oil

1 Pound Ground Turkey Italian Sausage

4 Cups Packed Baby Spinach

1 Cup Heavy Cream

2 Cups Cottage Cheese (preferably 2% or full fat)

8 Ounces Fresh Mozzarella, cut into small cubes

1 1/2 Cups Freshly Grated Parmesan

2 Eggs, lightly beaten

4 1/2 Cups Marinara Sauce

Directions

Preheat oven to 350.  Cook pasta in a pot of salted water until it just begins to soften to the touch but is not cooked through, about 7 minutes; drain (reserve the pot you cooked the pasta in, do not rinse out).  While pasta is cooking heat the olive oil in a large skillet over medium high heat.  Add the sausage and cook until browned, breaking up with the back of a spoon.  Stir in spinach and cook for 1 minute.  Add  2 cups marinara, bring to a simmer and then remove from heat.  

Pour the cream in the pasta pot and bring to a light boil and simmer for 2 minutes.  Remove from heat and stir in cottage cheese, eggs, 1  cup parmesan and half of the mozzarella.  Add the sausage/spinach/marinara mixture to the cream mixture and stir it well to combine.  Stir in the cooked pasta.  Pour Pasta mixture into a 9×13 glass baking dish, spread the remaining 2 1/2 cups marinara evenly over the top and sprinkle the remaining mozzarella and 1/2 cup parmesan over the the sauce.  Cover tightly with foil and bake for 30 minutes.  Remove the foil and continue to cook until the cheese is bubbly and beginning to brown, about 20 minutes longer.  

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

Sausage, Bean and Vegetable Soup

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Well…it’s beginning to feel a lot like my favorite time of year.  Football has begun, the air has cooled down (at least for now) and soups and stews are preparing to overtake my kitchen, ahhhh the excitement is out of control over here!  This is a favorite of ours that is just perfect for this time of year because we can still utilize the fresh kale, carrots and potatoes from our local farmer.  The flavors of the soup are rich and warm without making the consistency too dense or heavy.  Real ingredients prepared quickly with crazy amounts of savory flavor…my kind of one pot meal.

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Sausage, Bean and Vegetable Soup

Ingredients

2 Tablespoons Olive Oil

1 Pound Ground Italian Sausage

1 Large Onion, diced

3 Large Carrots, diced

6 Cloves Garlic, chopped

2 Bay Leaves

3/4 Pound Red Potatoes, diced into 1 inch cubes

1 15 Ounce Can Great Northern Beans, drained and rinsed

4 Cups Chicken Stock

1 Teaspoon Salt

1/2 Teaspoon Pepper

3/4 Cup Half and Half

3 Cups Chopped Kale

1 Cup Fresh Shredded Parmesan

Directions

In a large pot or dutch oven heat 1 tablespoon olive oil over medium high heat.  Add sausage and cook until browned, breaking it up with the back of your spoon.  Remove sausage from the pain and drain grease.  Add the other tablespoon of oil to the pan along with onions and carrots.  Sauté for 5 minutes or until vegetables just begin to soften.  Add garlic and bay leaves and sauté for 1 additional minute.  Add potatoes, beans, stock, salt and pepper, bring to a boil and simmer, covered, for 20 minutes or until potatoes are just cooked thru.  Stir in the cooked sausage, half and half, kale and parmesan and let simmer for an additional 5 minutes.  Serves 4-6

Our Favorite Tacos

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This is our favorite way to eat ground beef or turkey tacos.  It’s such a simple recipe but with a few “new touches” it really takes your standard taco from ordinary to extraordinary.

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Our Favorite Tacos

adapted from this recipe

Ingredients

1 3/4 Pounds Ground Beef or Turkey

3 Tablespoons Taco Seasoning

3 Tablespoons Tomato Paste

1 15 Ounce Can Pinto Beans, drained

2/3 Cup Hot Water

1/2 Cup Sour Cream

1/2 Cup Salsa

Chopped Leafy Green Lettuce

Diced Tomatoes

Shredded Cheddar Cheese

3 Tablespoons Peanut or Sunflower Oil

12 Soft Corn Tortillas

Directions

Preheat oven to 400 and brush both sides of the tortillas lightly with peanut oil.  Place on a baking sheet and bake in the oven for 8 minutes or until golden brown and crispy, flipping halfway through cooking.  While tortillas are cooking stir together sour cream and salsa.  Set tortillas and salsa mixture aside.

Brown ground beef or turkey in a large skillet and drain fat.  Add taco seasoning, tomato paste, beans and water and simmer over medium heat for five minutes, stirring occasionally.

To build tacos, top tortillas with lettuce, ground beef/turkey mixture, cheese, tomatoes and salsa mixture.

Taco Seasoning

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Those little packets you buy at the grocery store are quick and convenient and they don’t taste half bad, if I do say so myself.  But have you ever considered the benefits of keeping your own homemade seasoning mix on hand?  I’m being completely honest when I tell you it takes about 1 minute and 42 seconds to make and the taste is REAL and delicious.  Have you ever looked at the ingredient lists of the store bought packets?  Here is one example for you to view.  I encourage you to compare that ingredient list with the one below…and then get your cute butt in the kitchen and test out the below one; you’ll never go back to the old, store-bought alternative.  Healthy lifestyles don’t come in a quick-fix fancy detox, pill, drink or powder; they come by making tiny, simple, achievable changes like this, one at a time, for the benefit of ourselves and our children.

Taco Seasoning

2 Tablespoons Chili Powder

3 Teaspoons Cumin

2 Teaspoons Salt

2 Teaspoons Black Pepper

1 Teaspoon Paprika (smoked paprika is wonderful in this)

3/4 Teaspoon Garlic Powder

3/4 Teaspoon Onion Powder

1/2 Teaspoon Dried Oregano

1/4 Teaspoon Red Pepper Flakes

Directions

Mix all ingredients together and store in an air tight container for up to 6 months.  Makes about 1/3 cup seasoning.

Note: Basic Tacos: For 1 pound of ground beef or turkey I mix in 3 tablespoons taco seasoning and 1/3 cup water.