wheat free

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

~ nourishedpeach ~ 2 Comments

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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

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.

Roasted Chicken Salad

~ nourishedpeach ~ 2 Comments

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This is one of those make-on-sunday-and-eat-througout-the-week dishes.  It’s both savory and sweet and is great on sandwiches, crackers, or tossed on a bed of greens.  The chicken has such a great roasted flavor that you really don’t need a large quantity of mayo or additional seasonings.   It’s a great way to get your protein, veggies and fruit in one delicious no-fuss meal or snack…it never lasts long in our fridge.

Roasted Chicken Salad

Ingredients

2 Boneless Skinless Chicken Breasts

2 Tablespoons Olive Oil

1 Teaspoon Salt

1/2 Teaspoon Course Ground Black Pepper

2 Tablespoons Finely Chopped Red Onion

3/4 Cup Chopped Spinach Leaves

1 Tablespoon Mayonaise

1 Tablespoon Sour Cream

1 Tablespoon Dijon Mustard

2 Tablespoons Sliced Almonds

1/3 Cup Red Grapes, halved

1 Tablespoon Fresh Chopped Parsley, optional

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, transfer to the oven and bake until cooked through, about 20 minutes.  Let the chicken rest and cool for ten minutes after taking it out of the oven so the meat can absorb all of the juices.

Chop chicken into bite-sized pieces and add to a medium sized bowl along with the juices.  Add red onion, spinach, mayonnaise, sour cream, mustard and stir well until combined.  Stir in almonds, grapes and optional parsley and serve or chill.

Protein-Packed Oat Pancakes

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First, I apologize if you think it looks sloppy but the above photo is an action shot, you see.  The butter was not strategically placed where you see it.  That, my friends, is a shot of the butter melting down the warm, fluffy pancake and I couldn’t resist sharing it.

Let me preface this post by saying I have never been a huge pancake fan.  Actually I have always straight up disliked them and believe me I have tried and tried.  My husband, on the other hand?  Quite the pancake connoisseur.  He’s got pre-recs people.  They need to be soft and fluffy on the inside with that ring of slight crunch around the edges with just a hint of sweetness.  I try to come up with a different pancake recipe each time I make them; mostly because I just have not come up with one that knocks my husbands socks off..or I can even take more than one bite of, for that matter.  Until these.  They have converted me, people, an achievement that I’m not sure the worlds greatest pancake fairy could accomplish.

These are the real deal.  I knew I’d never be trying to concoct another pancake recipe again when my husband exclaimed “these are it, perfection”.  If you cook them just long enough you’ll get that perfect ring of golden crunch around the outside with that fluffy, smooth, better-than-any-pancake-I’ve-ever-had texture on the inside.  And the flavor is what was so pleasing to me.  I think what I dislike most about typical pancakes is that cakey, white flour, bland taste that comes with them.  These, on the other hand, have a tiny bit of nuttiness from the oat flour and that hint of cinnamon is the perfect compliment.  The very best part?  They are packed with protein and nourishment…and there’s no refined sugar or flour so you can feel extremely good about starting your day with these.  They are great for freezing, too.  I just make an entire batch and freeze each leftover cake on a cookie sheet in a single layer.  Once they are frozen I transfer them to a plastic freezer bag to store.  I pull them out in the mornings and zap them in the microwave for about 2 minutes and they taste as good as new…perfect quick breakfast that my toddler adores.

Protein-Packed Oat Pancakes

Notes:  This recipe can easily be halved.  Be sure to use gluten free oats if you would like to make this recipe gluten free.  Also, if you do not have oat flour its very simple to create a flour from old fashioned oats.  Simply place 2 3/4 cups of oats in the food processor and process until they become a flour-like texture.  You can also do this in large quantities and store in an airtight container until next time you need it.

Ingredients

4 Eggs

2 Cups Greek Yogurt

1 Cup Milk (preferably whole or 2%)

1 Tablespoon Honey or Pure Agave Nectar

2 3/4 Cups Oat Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/8 Teaspoon Cinnamon

Butter or Coconut Oil

Directions

In a large bowl whisk together eggs, yogurt, milk and honey until combined.  Stir in oat flour, baking soda, salt and cinnamon.

Heat a dab of butter or oil in a large skillet or griddle.  Add pancake batter, 1/4 cup at a time, and cook until tiny bubbles form on the top of the cake.  Flip and cook for an additional minute.  Makes 15 pancakes.

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

Halibut with Tomatoes and Cream Sauce

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This dish is as fresh tasting as you can get; the flavor will knock your socks off.  My sister found this recipe many moons ago and the minute she shared it with me I fell in love.  Not only is it amazing tasting..its health profile is pretty darn attractive.  The fish provides huge amounts of protein, omega-3 essential fats, magnesium and potassium.  Pair that with the healthy whole fat of the cream sauce and the antioxidants and lycopene (which is thought to have a cancer protective effect) from the tomatoes and you’ve got a serious winner.  The cream sauce and tomato relish are also tasty on shrimp, tilapia or mahi mahi but we tend to splurge and go for the halibut the majority of the time-a treat you will not regret.

Unfortunately I am unable to give you the original source from the recipe as it has been lost and forgotten over the years.  My sister opts to seed the tomatoes before chopping them and I don’t…I prefer saving all of that flavor and juice that you would lose by seeding them.  If you are like her and not much of a seed lover feel free to discard them by slicing the tomatoes in half and squeezing the seeds out of each.  Because I have opted to use the juice and seeds I altered just a few small things:  I upped the tomato amount and lessened the olive oil amount which is reflected in the recipe below.  One last note:  this is a perfect dish for entertaining as you can prepare both the sauce and tomato relish ahead of time so all you have to do is take ten minutes to cook the fish once your guests arrive.

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Halibut with Tomatoes and Cream Sauce

Ingredients

4 Tablespoons Minced Shallot

4 Tablespoons White Wine Vinegar

1 Cup Whipping Cream

2 Cups Diced Fresh Tomatoes-preferably homegrown

1/4 Cup + 2 Tablespoons Olive Oil

1 Clove Garlic, grated or pressed

2 Tablespoons Chopped Fresh Basil

4 6 Ounce Halibut Filets

Directions

Combine 2 tablespoons shallots, 2 tablespoons lemon juice and vinegar in a small saucepan.  Boil until almost no liquid remains, about 4-5 minutes.  Add cream and simmer for an additional minutes.  Season with salt and pepper and chill.

In a medium bowl combine tomatoes, 1/4 cup olive oil, basil, garlic, 2 tablespoons shallots and 2 tablespoons lemon juice.  Season with salt and pepper and let stand at room temperature for 1 hour.

Preheat grill over high heat or preheat broiler.  Brush both sides of the fish with the remaining 2 tablespoons olive oil and season both sides with salt and pepper.  Grill or broil until the fish is opaque in the center, about 4 minutes per side.

Rewarm the sauce.  Serve by layering the sauce and the tomato relish over fish.  Serves 4.