Veggies on the Grill

 I am always looking for vegetable dishes that will be filling enough for Jeremy and I for dinner.  This picture does not do these vegetables justice.  We both loved this meal! We were satisfied and had plenty left over for lunch the next day.  Whether you make this as a main dish or side, I am confident you will not be disappointed.  It is the perfect summer meal to make on the grill.

• 1 red pepper
• 1 yellow pepper
• 1 bunch asparagus
• 1 head of broccoli
• 1/2 cup chopped onion
• 3-4 portobella mushrooms
• 6 cherry tomatoes
• 2 zucchini
• Kalamata olives 
• sea salt and lemon pepper to taste
• 1/2 bottle of light balsamic vinaigrette (Aldi brand Fit & Active is gluten-free)
• 1/2 cup grated cheese: Parmesan, feta or goat cheese

1. Wash and chop all veggies to desired size.
2. Put veggies in 1 or 2 gallon size Ziploc bags.  Add dressing, salt, and lemon pepper to the veggies and shake to mix.
3. Allow veggies to marinade in refrigerator for at least 15 minutes
4. Drain veggies of excess dressing.
5. Put veggies on grill tray or basket.  Grill veggies approximately 15 minutes or until tender on medium heat.
6. Remove veggies from grill and sprinkle with cheese.

Cold Pea Salad

Jeremy: "This is really good.  It will be a great side to have this summer"

I love peas!  I could be perfectly content eating a bowl of peas with garlic salt on them for a meal.  Unfortunately my husband doesn't share my love of them .  So, I began looking for a cold pea salad recipe that would make my husband enjoy eating peas as much as I do.  I think I succeeded!  This recipe is very fast, easy, and refreshing. This particular recipe uses ranch dressing which was delicious.  Next time I will probably try plain yogurt instead in an attempt to make it healthier.

• 16 oz. frozen peas
• 9-10 slices turkey bacon
• 3 stalks celery
• 2 bunches green onion
• about 1/3 cup ranch dressing (try Annie's Cowgirl Ranch if you are going gluten-free)
• garlic salt to taste

1. Cook turkey bacon in skillet 5- 6 minutes.  Flipping often.  Allow to cool and cut in pieces.
2. Cook peas.  Put in strainer and run cold water over them to cool.  Allow to drain.
3. Chop celery and green onion.
4. Mix all ingredients together and cool for at least 20 minutes before serving.

Twice Baked Potatoes

Here we have a healthier version of the famous twice baked potato.   I had never made a twice baked potato before. In fact, in general, I am not a big fan of potatoes.  I don't like mashed potatoes.  I don't like regular baked potatoes...but, I had 4 potatoes in my pantry and I needed to find a use for them.  The results were delicious!

• 4 potatoes
• 1/2 cup coconut milk (or whatever kind you want)
• 2 TBS coconut creamer
• a generous amount of garlic powder
• some garlic salt
• pepper
• a couple TBS of olive oil
• 4 TBS creamy dressing (I had some buttermilk dressing in the fridge I needed to use up)
• steamed broccoli cut into small pieces
• 1/2 cup freshly grated Parmesan cheese
• goat cheese

1. Cook the potatoes until tender.  Let potatoes cool at least 10 minutes.
2. After 10 minutes slice potatoes open and carefully empty contents into a bowl. Be careful not to demolish your potato skins like I did on my first 2 tries.
3. Add all ingredients except goat cheese.
4. Mix well to desired consistency.
5. Carefully put contents back inside potatoes.  Sprinkle with goat cheese.
6. Bake at 350 degrees for 10-15 minutes.

Chicken Lettuce Wraps

I didn't really have a clear plan tonight for dinner.  I just knew I wanted to make some sort of chicken lettuce wrap.  I read through several lettuce wrap recipes on line then set out to make my own.  The problem with most lettuce wrap recipes is that they call for soy sauce or peanut oil or other soy containing ingredients...and, since I am allergic to soy & peanuts this is a problem.  Therefore I created my own soy, peanut, gluten, corn, and dairy free lettuce wraps.  I thought they turned out great.  Jeremy liked them too.

• 1 head of lettuce
• shredded chicken
• carrots
• celery
• spinach
• 1/4 yellow onion
• 1 orange pepper
• a couple tablespoons of chicken broth
• a few tablespoons of BBQ sauce
• a couple tablespoons of lemon juice
• 1 tablespoon coconut milk
• a sprinkle of apple cider vinegar
• a dash or red pepper flakes

The amounts above are approximate; I don't always measure things when cooking.

1. Carefully pull apart the head of lettuce and wash lettuce leaves.
2. In a saucepan heat shredded chicken, diced vegetables and remaining ingredients. Heat through and enjoy in your lettuce leaves.

Sweet Potato and Pineapple Casserole - Yummy!

• 6 small cooked & peeled sweet potatoes
• 1/8 tsp allspice
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1 (8 oz) can crushed pineapple with liquid (or fresh)
• 1/2 cup honey (or less. I used 1/4 cup)

Grease a 1 quart casserole dish.  Preheat oven to 350.  Cut cooked sweet potatoes in 1/2 inch slices.  Layer sweet potatoes in prepared casserole dish.  Sprinkle with spices and salt.  Place crushed/chopped pineapple over the sweet potatoes.  Pour honey over entire dish.  Bake 10 minutes. Makes 4 servings.

Roasted Vegetables and Couscous

This has become a favorite at our house.  Of course, now with our wheat/gluten problem we use brown rice couscous.  But, it is just as enjoyable.  Jeremy actually requests this for a meal quite often.  I am happy to oblige as it is healthy and easy.  Just take the vegetables of your choice and slice them up.  Throw them in a bowl and season with olive oil, salt, pepper, turmeric, garlic or whatever you want.  Preheat oven to 450.  Spread out veggies on a cookie sheet or two.  Bake 15-20 minutes then turn veggies over and bake for another 15-20 minutes.  In the meantime  cook 1 box couscous according to the directions on the box.

When couscous and veggies are done just throw them all in a big bowl.  Mix 'em up and dig in.

You can use whatever veggies you want.  We usually use some combination of: yellow squash, zucchini, mushrooms, red/green peppers, eggplant, and red onion.

Buckwheat

I've known for years that I have a wheat allergy.  Recently we learned that Jeremy is sensitive to wheat and gluten.  We are now in the process of changing all of our cooking over to being wheat and gluten free.  This is a process :)  Buckwheat is the newest step in this process for us.  Buckwheat flour is wheat and gluten free.  I've learned that buckwheat is actually a fruit seed that is similar to rhubarb.  It is highly nutritious, high in fiber, and shown to lower cholesterol.

Buckwheat Pumpkin Cookies

• 1 stick softened butter
• 1 1/4 cup brown sugar
• 2 eggs, beaten
• 1TBS baking powder
• 1 1/2 cups buckwheat flour
• 1 1/2 cups canned or mashed pumpkin
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp ginger
• chopped walnuts or chocolate chips (optional)

Preheat oven to 400.  In a large bowl, combine the butter and sugar and mix until creamy.  Add the eggs and pumpkin and mix to blend.  In a separate bowl, combine the dry ingredients, then sift them into the pumpkin mixture.  Stir to blend, add the nuts or chips and stir again.  Drop the batter by spoonfuls onto a cookie sheet.  Bake for approximately 15 minutes.

Buckwheat Crepes with Maple Syrup Bananas

This recipe made 5 good sized crepes

We made these crepes this morning before church.  I thought they were really great.  Jeremy thought they were okay...he was hoping for pancakes instead :)  

• 2/3 cup buckwheat four
• pinch of salt
• 1 large egg lightly beaten
• 1/2 cup dairy free milk (we used almond milk)
• 1/2 cup water
• 3 tbsp butter 
• 3 tbsp maple syrup
• 2 bananas cut thickly

1. Mix together flour and salt in mixing bowl.  Add in beaten egg, milk and water.  use whisk to gradually mix flour with liquid ingredients.  Mix until batter is smooth.
2. Melt 2 tbs butter and stir it into the batter.  Cover batter.  Let rest for 30 minutes.
3. Melt small amount of butter in medium skillet When the skillet is hot, pour in enough batter to make a thin crepe, swirling the skillet to make an even layer.
4. Cook one side until lightly browned.  Flip.  Cook other side.  Make each crepe this way adding more butter to pan when necessary.
5. To make maple syrup bananas.  Add 1 tsp butter in a small skillet.  Heat butter until melted.  stir in the maple syrup and bananas.  Cook for 2-3 minutes or until bananas have softened and sauce and thickened.  
6. Serve bananas on top of crepes!