FETTUCCINE IN A CREAMY TOMATO AND CHARD SAUCE

This recipe came about once again as a result of using up whatever was available in the pantry and fridge.  These days we do what we can to stretch meals and use up whatever we buy.  This dinner should serve 4 or in our case two, with leftovers the next day....yayyy!

Sometimes these dinners are the best and usually they are pretty quick to whip up.

This said:  you can use whatever gf pasta you have on hand, kale or spinach is a good alternative to Swiss chard, and store bought or homemade pasta sauce always works.  If you have fresh herbs all the better!  Also, any kind of mushroom will work in this dish, and you can add more or less depending on your own tastes.  You can also forgo the cream and use yogurt....whatever you have on hand, just remember if using yogurt, add the yogurt when the pan is off the heat at the very end and mix in well.

1 1/2 cups Tomato Basil Pasta Sauce homemade or store bought

1/2 cup water

2 Tblsp. Extra Virgin Olive Oil

1/4 cup roughly chopped onion

4 medium chard leaves - cut in half and then into small strips

1/4 cup roughly chopped crimini mushrooms

1/2 tsp. garlic powder

1/4 tsp. ground fennel

salt and pepper to taste

1/2 cup lactose free cream or light cream

1 package Tinkyada Fettuccine noodles - cook as per directions

grated Parmesan cheese and Asiago cheese

Heat up a dutch oven on low medium heat with 2 Tblsp. Extra Virgin Olive Oil.  Add the onions, mushrooms and saute until the mushrooms have a light color - about 5 minutes.  Then add in the Swiss Chard and continue to saute about 3-4 more minutes.  Pour in the Tomato Basil Pasta sauce with the 1/2 cup water.  Add seasonings and stir well.  Reduce heat to a low simmer, then cook the Fettuccine noodles.  Once cooked, drain well and add to the sauce mixing well.  Serve with a sprinkling of Parmesan and Asiago cheese.

 

 

This was an easy tasty salad - a perfect side dish to any summer meal.  This recipe was great for 2 for a couple of days, but can easily be doubled.  Might be the simplest salad there is!  Fresh green beans are a must for this recipe, and any good quality store bought pickled beets will work nicely.

2 cups green beans ends trimmed cut in half

1 cup pickled beets, chopped

1 round wedge of red onion - rinse well in cold water, then slice into 1 inch lengths

juice of a small lemon wedge

2 Tblsp. Extra Virgin Olive Oil

Salt and Pepper to taste

Crumbled feta cheese

Bring a pot of water to a high boil.  Have an ice water bath ready.  Add the beans to the boiling water, and once back to a high boil, blanch the beans for 1.5 minutes, lid on medium high, drain and put into the ice bath to stop the cooking, and once cool, drain and place onto a paper towel.

Add to a bowl with the pickled beets, red onion, juice of the lemon, EVOO,  salt and pepper.  Mix well and add crumbled feta cheese.  Serve along side any main dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This was a quick and easy marinated beet salad - cooking was the only lengthy process.  Rather than steaming up beets for a side dish,  I thought I would make this simple marinade and turn it into a salad.  This is also delicious on top of a garden salad.

In this dish I used 3 medium sized beets - but you could certainly increase all the amounts here to have the next day or to serve a crowd.  This is best made early in the day and refrigerated 4-6 hours so the flavors develop.

3 medium sized beets, red stocks trimmed off, then wash well leaving the skin on and the beets whole

2 sliced "rounds" of red onion, rinse well in cold water, then slice to 1 1/2 inch pieces

1 Tblsp. Apple Cider Vinegar

3 Tblsp. Extra Virgin Olive Oil

2 Tblsp. reserved beet water

salt to taste.

Add the clean beets to a pot and cover well with water.  Bring to a boil, then turn down to medium, lid cracked slightly.  Cook 45 min. or longer until tender.  Reserve 2 Tblsp. of the beet water and place into a bowl.  Once the beets have cooled, take off the peels, and cut into even sized chunks.

Rinse the red onion well under cold water, then slice into 1 1/2 inch slices.  Add the beets and onions to a bowl.

In the bowl with the beet water, add the EVOO, Apple Cider vinegar and salt whisking well.  Pour over the beets and red onion mixing well.

Refrigerate 4-6 hours before serving as a side dish or on top of a garden salad.  After this post a new VEGAN POTATO SALAD THAT IS YUMMY!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We have been in a heat wave...very unusual for our area.  We ended up the first day BBQ'ing chicken and hence the above salad to accompany it.  To nite we will thankfully be having cold leftovers.  So, this all dressed potato salad is yummy served warm or cold.

1 1/2 - 2 lbs. new potatoes (scrub well, chop, and cook till fork tender)

2 large green onions, finely chopped

1 tsp. dried dill

1 tsp. garlic powder

salt and pepper to taste

1 1/2 tsp mustard Dijon is best but here I used regular which was good too

2 Tblsp. Wine Vinegar (mine looks more rose colored so white or red should be fine)

3 Tblsp. Extra Virgin Olive Oil

handful of minced Italian flat leaf parsley

good sprinkling of Parmesan cheese

paprika to sprinkle over top

Once the potatoes are cooked, drain well and set aside.  Chop the green onions and parsley and set aside.  Mix the dill, garlic powder, salt and pepper, wine vinegar, mustard and EVOO in a small bowl whisking well to combine.  Pour over the potatoes and toss, then add the green onions, parsley, and Parmesan cheese mix gently to combine, then sprinkle the top with a bit of extra flat leaf Italian parsley and top with a good sprinkle of paprika.  Serve along side any other dishes.

 

 

 

 

 

 

 

 

 

With this easy dish we originally had the black bean chili over rice for dinner one nite.  Then the next day we turned it into a wrap style or quesadilla - even tastier!  The chili recipe with rice made plenty with leftovers to have wraps or quesadilla's for a few lunches - a quick easy meal that turned into two recipes.

RECIPE:

2 Tblsp. Extra Virgin Olive Oil

1 small onion, diced

3 minced garlic cloves

1/2 a celery stalk, diced

1 cup chopped butternut squash (I used frozen but fresh works too)

1/2 cup frozen corn

1 cup chopped fresh zucchini

14 oz. can diced tomatoes with juice plus 1/2 can water

14 oz. can drained and rinsed black beans

1/4 cup minced fresh cilantro

salt to taste

3/4 Tblsp. chili powder

1 tsp cumin

1/2 tsp. smoked paprika

grated extra old cheddar cheese

Heat up a pot on low medium heat with the EVOO.  Add the onion, garlic, and celery, saute about 5 min.  Add in the seasonings and butternut squash sauteing for 5 minutes, then pour in the tomatoes and water stirring well.  Simmer for 15 min. lid off on low heat.  Then add in the zucchini, corn and cilantro - taste to adjust any seasonings, lid on and simmer another 15 min.  Serve over rice with grated cheddar cheese.

For the wraps/quesadillas we found these gluten free wraps (sorry for the poor picture quality!) and they are delicious.

I heated the chili and rice on low heat in a pot on the stove to reheat.  Then using a cast iron frying pan on medium heat add the tortilla then turn over about 25 seconds, and cook another 25 seconds on the other side.

Place on a plate, add the black bean chili and rice, followed by grated cheddar cheese, salsa, chopped lettuce.  Roll up and cut into a wrap or fold over half as a quesadilla.  It is always great to have 1 recipe with leftovers to make another recipe/meal the next day especially a super easy one!

 

 

This was a simple easy meal to make.  In this recipe I used canned lentils (which also freeze very nicely) and some extra vegetables in the fridge that needed using up.  An easy Vegetarian week nite meal.

2 Tblsp. Extra Virgin Olive Oil

1/2 of a large onion, diced

2 minced garlic cloves

1 medium carrot, diced

1/2 cup diced rutabaga

large handful of fresh spinach, chopped

1/3 cup diced celery

2/3 cup chopped fresh green and yellow beans

1  can (14 oz) of diced tomatoes

good splash of Balsamic Vinegar

1 tsp. garlic powder

1 tsp. dried thyme

1/2 tsp. dried tarragon

1 bay leaf

salt and fresh cracked pepper - to taste

3/4 cup cooked lentils

Heat up a large saute pan on medium/low heat with the EVOO.  Add in the onion and garlic sauteing to sweat out.  Add the fresh vegetables and spices, saute about 8 minutes.  Then pour in the tomatoes with juice, and balsamic vinegar.  Turn to a low simmer and cook about 25 minutes.  Add in the lentils and continue to cook until reduced further - about 10 minutes.

Adjust ragout for any seasonings and serve over mashed potatoes or rice.

 

This is a quick and easy dinner/lunch to make.  What helps make it quick and easy is, we used canned gluten free re fried beans, frozen butternut squash and fresh spinach. (you could certainly use fresh chopped butternut squash in this dish) By the way, I recently learned you can easily freeze fresh butternut squash.  Just peel, chop into pieces place on a sheet pan and pop into the freezer.  When frozen remove and place in a freezer bag to use in any recipe.

Also, you can use any gluten free Taco Seasoning mix you like, but I have included my recipe here, and corn tortillas should work nicely too, although I would put one on top of the other to cook, then flip to the other side to finish cooking in the pan.   The amounts given here make 3 large Quesadillas - plenty for 2 people.

2 Tblsp. Extra Virgin Olive Oil - divided

3 large gluten free tortilla rice flour wraps

1 cup chopped frozen butternut squash

4 cups packed fresh spinach

3/4 cup re fried beans

1-2 cups grated sharp cheddar cheese

1-2 tsp. taco seasoning - to personal taste

Taco Seasoning blend:

2 Tblsp. chili powder

2 tsp. cumin

1 Tblsp. garlic powder

2 tsp. onion powder

guacamole - optional

salsa

Heat up a skillet or cast iron pan on medium high heat with 1 Tblsp. Extra Virgin Olive Oil.  Add the frozen butternut squash to the pan and saute about 8 minutes.  Add in the taco seasoning and continue to saute 2-3 minutes then remove to a bowl and set aside.  Add in the fresh spinach and saute until wilted, then return the butternut squash to the pan mixing to incorporate.  Then remove to a bowl and set aside.

Using a large wooden chopping board or work surface, place down the tortilla wrap with a good spread of the re fried beans.  Add a good helping of the vegetable mixture, then top with the grated cheddar cheese and fold the tortilla wrap in half.

Add the extra 1 Tblsp of EVOO to the pan and place in the tortilla wrap.  Cook about 3 minutes then flip to the other side and cook another 3 minutes.  Serve sliced in half with Salsa, and guacamole if using.

 

This is a quick easy dish to make if you need to use up the last of the summer zucchinis.  With this dish you could use store bought pesto and marinara sauce or you can make your own.  For the marinara sauce I used this one.  If you make homemade there will be leftover sauce that can be frozen for another use.
2 large zucchinis, sliced 1/4 inch thick- first cut the ends off to carefully slice lengthwise
Extra Virgin Olive Oil
4 cups chopped swiss chard
1 cup cottage cheese - we use lactose free
1/2 cup grated Parmesan cheese
6 big Tblsp. pesto
1 egg - whisk well
Salt and pepper to taste
marinara sauce
gluten free bread crumbs
grated Parmesan cheese
Heat up a frying pan on low medium heat with a good drizzle of EVOO.  Add the chopped swiss chard, and saute until tender, about 8 minutes, then transfer to a bowl to cool.
Add more EVOO to the pan and turn the heat to medium.  Add in batches the sliced zucchini lightly browning each side about 2 1/2 min. per side, and transfer to a plate.  While doing this heat up the marinara on a low simmer.
Then add the cottage cheese, beaten egg, pesto, 1/2 cup grated Parmesan cheese, salt and pepper to the swiss chard mixing well.  To a casserole dish, spread a layer of marinara sauce and top with a few zucchini slices.  Then add a layer of the swiss chard/cottage cheese mixture, a handful of gluten free bread crumbs, and a sprinkling of Parmesan cheese.  Repeat the layers using up all of the zucchini finishing with the bread crumbs and Parmesan cheese.
Preheat the oven to 350 degrees, bake uncovered about 30-40 min. until bubbly and golden.

closearrow-circle-o-downbarschevron-up-circle