‘Macaroni and Cheese’

Things aren't always what they seem, and in gluten free cooking or baking, often times you need to be a bit inventive with your ingredients and use them thoughtfully. What I have found is that often times, after recreating a recipe it ends up more nutritious and just as tasty as the original. You see, it’s easy to make something taste good, the recipe for that is simple, add butter, sugar, and salt. These are the ingredients we crave as humans because they are quick and easy calories. We have evolved to crave these. The trick is to re-make a recipe without these ingredients and have it taste just as good. Yep, it’s possible, and I can’t think of a better recipe to healthi-fy and gluten-free-ize than a good old fashion bowl of homemade Macaroni and Cheese. Oh yes I did.

The really need thing about this recipe is that it not only is healthy and gluten free, but it is also vegan. Ta-da! It’s like magic. You just have to taste this recipe for yourself.
I'm don't usually like outright deceiving people, If you ask I will always let you know what ingredients make up a recipe, but I didn't come right out and say what this all was made of before my family tasted this 'macaroni and cheese'. Let me just say, it looks and smells divine so there isn't much of any convincing to taste going on. It is a "Grown-up" version of macaroni and cheese with more complex flavors than the blue cardboard box version you make while babysitting.

Here is a recipe that I myself, don’t think I will ever mess with. I think it is perfect the way it is, and I would be happy to eat it just the same again. This recipe makes a lot, and it’s really beefed up with all of the vegetables. It makes for a satisfying main dish, and leftovers that you can look forward to!

Yield: 6 servings.

Ingredients:

1 box of quinoa pasta

1 head cauliflower, steamed and pureed.

2 cups veggie cheese*

1 carton of mushrooms, any kind you like

½ onion, diced

1-2 leeks, washed and sliced

A handful or two of torn kale or spinach

1 Tablespoon olive oil

Salt and pepper, to taste

*I used a variety of Vegan veggie cheese that I bought pre-shredded at the supermarket. I found it in bags that were on display by hanging by organic cold items. If you are not vegan/vegetarian an want to use regular cheese of your choice, by all-means, feel free! Sometimes I have fun making dishes vegan and gluten free, just because of the challenge.

In a large saucepan, bring water to a boil, adding a pinch of salt to the water. Once boiling, add quinoa pasta noodles until al dente. Watch the noodles closely, if you have ever cooked with G-free noodles before, you know how quickly these cook. Follow the cooking time provided on the packet. Strain the noodles out and set aside, being sure to save some of the past water to use later in the recipe.

Cut the whole head of cauliflower into florets and steam them. Once cooled a bit, puree in a blender. Depending on the size of your blender you may have to puree the florets in batches. If you needed, add some pasta water to help puree. Store the puree in a large bowl until later.

Mix the ‘cheese’ into the cauliflower puree.

Heat a large skillet with the olive oil. Add the onions and leeks. Allow these to cook a few minutes before adding the mushrooms. Season with salt and pepper and allow these to cook down until the onions are slightly caramelized and golden. Once cooked, add the cooked noodles and kale or spinach. When the greens are cooked down, stir in the cheese and cauliflower puree until combined and thoroughly warmed.

Taste and Season with more salt and pepper if needed.

Serve in the skillet or you can transfer to a large serving bowl.

Have you made macaroni and cheese from scratch? What is your favorite pasta to use? I liked these little shells, mostly because all of the melted cheese and mushrooms fill them and you get plenty of flavor in every bite!

Cheers,

     Suzy

Sandwich 'Sushi' Roll

I saw an interesting idea in a magazine several years ago for parents who make their kids lunches, and it has stuck with me since. It was a way to mix up the usual sandwich, you know, and keep things interesting. Instead of giving the kids a roll up, you roll the tortilla and the fillings like you would sushi, and slice and serve them like the traditional Japanese fare. Brilliant!

I found some really good gluten free spinach tortillas that I have been enjoying, they are bendy and flexible, which I was quite impressed with. I used one as the seaweed paper, then filled it with cauliflower mash (instead of rice), a sprinkle of cheese, some squash that I had steamed and cut into strips, and a few spinach and basil leaves. You could really fill these with whatever you wanted, I just used what was in the fridge at the time. The squash really worked well though. I didn't use cauliflower "rice" because I thought that it would fall out when I tried cutting it, but I would still be interested in trying this method out.

1 tortilla
1/4 c cauliflower mash
sprinkle of cheese (I like Veggie cheese, mozzarella style)
vegetables of choice, thinly sliced lengthwise (and preferably steamed)
     such as squash, carrots, onion, bell peppers
Few spinach and/or basil leaves, torn
salt and pepper to taste

Cut the cauliflower into bite size florets  and seam by method of choice. I use the microwave and cover the dish of cauliflower with a second dish, but you could boil it in a saucepan until tender or even roast it in the oven at 400 degrees until golden. Then once the florets are cooled, you can throw them in a food processor and process until smooth, only adding a little bit of water if necessary. I like to add in some dried herbs while it is in the food processor, such as parsley or garlic. Then once it is out of the food processor, I top with salt and pepper, and maybe some paprika.

Place one tortilla on a microwavable plate and spread the cauliflower mash onto it evenly, leaving about a 1/2 inch space on the edges. Thinly sprinkle the cheese over the mash and place the vegetables in a strip closer to one of the ends of the tortilla, being sure to not over-stuff!
Place in the microwave and warm for about 30 seconds, this helps when rolling the sandwich. Top the open-face tortilla with a line of 5-6 spinach and/or basil leaves. and begin rolling like you would sushi, beginning at the end closest to the line of vegetables. The wrap should still be a bit warm while rolling, but it is best to wait a minute and let it cool a bit before you slice into little "sushi" rolls, so it has time to cool down a bit. Slice into 3/4'' pieces, and flip onto their sides to resemble sushi!

Enjoy!

This was an all veggie version, but it would be really fun to make a turkey-Swiss version, or even a peanut butter-banana roll. Oh, I think that one will have to be next!

Sometimes my mom would put notes in my lunchbox for school. I loved finding them in there among my juice box and "sandwich", which really wasn't a sandwich at all. I was very picky. I liked bread, lettuce, and cheese, but they had to be separate. So my lunches would consist of bread (with the crusts  cut off), washed lettuce, and string cheese. Clearly, I've become more adventurous ;)

What would/do you find in your lunch box?

Cheers,

Suzy

The Green Smoothie

Everyone has one.
They are stark in color, undoubtedly healthy, and deceptively tasty.
And unlike the green rugs of the 70's this shade will always be in style. Some may consider them the Holy Grail of Health, but many call them breakfast.
And they all have one thing in common, greens!

This is my go-to Green Smoothie.

Green Smoothies have become all the rage, and when you have a good one, you understand why. I like to use spinach in my smoothies, I think it blends up really well and even adds a creaminess. Two other necessary ingredients are green grapes and almond milk. Just add ice, blend, and you have yourself a darn good smoothie! But, I can never leave things well enough alone, and I generally have a grocery list of other add ins. That is the beauty of these dazzling drinks is that you can customize them to what you are in the mood for that day, or what is available.

The almond milk tones down the greens a bit, so it gives you a good excuse to add more spinach! The grapes add a nice touch of sweetness and an added boost of fiber, if you use green grapes it keeps with the green theme. I also REALLY like adding green figs when they are in season, they're just so tasty.

This isn't really a recipe, its more of a guideline that I tend to follow
Yield: 1 smoothie

Handful or two of spinach, or however much you are comfortable using
1 cup vanilla almond milk, sweetened or unsweetened
1 cup green grapes, with skin on
1/2 banana, frozen*
1/2 cup vanilla yogurt (optional)
2-3 green figs (optional)
1 cup of ice cubs


Add all ingredients into a blender and blend on high until smooth.

*It's helpful to peel and cut a few banana's in half before storing them in the freezer for easy smoothie making. If you don't have frozen bananas readily available, just add more ice.

Note: I have yet to do this, but I if you were to freeze the grapes it would help to thicken the smoothie. And if you're like me, I like my smoothies to be the consistency of to the point were I need a spoon to eat it.

How do you do, Salad?

Sometimes a salad is all you need. A bowl brimming with snappy spinach leaves and adorned with an array of wholesome goodies.
You can dress it to suit your mood; making it on the lighter, crisp side with shredded carrot and chopped celery; or more nutrient-dense and comforting; sporting dried cherries and a crumbled cheese. Either way, broken walnut halves almost always find a place on my salad, I like the earthy crunch they have to offer.
This is one of my favorite salad variations, which includes dried cherries, walnut pieces, crumbled cheese, and blueberries!

My Favorite Salad:

Bowl full of spring mix lettuce and spinach
Heaping handful of fresh blueberries
handful of broken walnut halves
~2 T blue cheese crumbles
3 T dried cranberries
Pile everything into a bowl and grab a fork!
I personally, don't like using dressings all that often. When I do use a dressing, my favorite is fat free raspberry vinaigrette  It pairs very nicely with the fresh blueberries, the tartness of the cranberries, and the very rich blue cheese.

I always eat my salads the same weird way. I chop my salads up to the point where everything is nearly mashed together; then I eat all the lettuce first, leaving all the added ingredients as a "dessert" salad to enjoy.
Like I said...weird.

How do You do Salad?

Cheers,
    Suzy

Spinach, Feta, and Mushroom Omelet with Pesto

This omelet reminds me of that famed children's book...

...Something to do with Sam and Ham

How spring-y is all that green?

This is a great way to use up all those extra leafy-greens that you bought at the market because they looked so abundant and bountiful stacked on display at the supermarket! 

Truly, this was a really good omelet, probably the best I have ever made.
Unlike Sam, I didn't put ham in my omelet, but this is not to say you couldn't.
This delicious breakfast comes together really quickly, but the result is a good-for-you gourmet meal. the extra effort of mixing the pesto in with the egg whites isn't necessary, but I would be sure to put some in the omelet, if not drizzled over top when it is done cooking.

There is no such thing as too many greens!

What I liked most was the amount of leafy-greens that are packed into it. Everyone knows how good spinach is for you, and you can really fit a lot into this omelet because they are wilted down beforehand. This dish was not a problem being eaten for breakfast. ;)
How much healthier can you get? Not much.
This healthy breakfast is full of lean protein from the egg whites and the spinach provides vital nutritents such as Vitamin A, Beta-Carotein, Vitamin K, Iron, and even Calcium!

It may be a light and nutrient-dense breakfast option, but it's not lacking on flavor!

Spinach, Feta, and Mushroom Omelet with Pesto

yield: 1 FANTASTIC omelet

1/2 cup of egg whites

1 C spinach, torn

1/4 C mushrooms, chopped

1/4 diced sweet white onion

1 T feta cheese

1 T pesto of choice

salt and pepper to taste

cooking spray for the pan

Heat a pan on high and spray it with cooking spray.

Add the mushrooms and onion to the pan. Let these cook for a few minutes until the onions begin to brown. When they are browned, add the spinach and stir the mixture. The spinach should begin to wilt and release some water. Turn the heat down to low and let some of the water burn off. Transfer to a dish while the egg gets cooked.

Mix the egg whites with the pesto.

Spray your pan with more cooking spray before pouring the egg mix into your hot pan. Swirl the liquid egg around the pan a few times to thin it out. When it pulls itself away from the pan, flip it. Put the filling mixture on one half of the omelet, sprinkle with the feta cheese, and fold the other half over. Let this cook for a minute so the cheese can melt, before transferring to a plate to devour! 

As a kid I always wondered what made the eggs and ham green. I recently looked it up and after looking for recipes I have decided it was pesto.

Do leafy-greens ever make it onto your breakfast plate?

Cheers,
     Suzy

Skillet Veggie {GF} Pasta

The first time I cooked gluten free noodles they disintegrated.
One of my first lessons in Gluten free cooking was that the noodles tend to cook quicker than their wheat-filled counterparts.
This particular kind only needed to be boiled for 4 minutes!
The shorter cooking time is great though because they can be an afterthought when you are preparing a  dish. It makes for a very quick and tasty lunch.
Here I prepared all the veggies and the 'cream sauce' before beginning to boil the noodles!

I wanted this pasta to be light and healthy, and that is exactly what it turned out to be! It is full of colorful vegetables! Leeks and onions always pair so well together, and the sweet potato lends such a great flavor.
Even the 'cream sauce' is light and healthy, made from cashews and oatmeal. Yes, oatmeal!

1 sweet potato, diced into 1/2 inch cubes
2 leeks, thinly sliced, washed, and separated.

1/3 Sweet white onion, diced into small pieces

2 handfuls of greens, roughly chopped. (I used a spring mix, but kale, spinach, or arugula would be lovely)

1 box uncooked {GF} pasta (I used a rice brand, but I really like noodles made with quinoa)

water to cook the noodles

1/2 cup cashews

1/4 cup dry oatmeal

salt and pepper

oregano, Italian seasoning, thyme

Prepare all veggies and set them aside.

Spray a large skillet with non-stick cooking spray and heat on high heat.

Toss the sweet potato in the warmed skillet and turn the heat down to medium, cover and let cook until browned on the outside and tender, ~ 10 min.

Start to boil a pot of water for the noodles. I like to season the water with a pinch of salt and sometimes even a bit of the other seasonings that I'm using, like the oregano.

Meanwhile, put the oats, and cashews in a food processor and process on high until the mixture starts to stick together in the bottom of the food processor. Before I took it out, I added about 2 T of the (mostly) cooked sweet potato pieces and a pinch of salt, pepper, and oregano. The mix should be very thick, like chunky peanut butter. 

Add the leeks and onions to the skillet with sweet potato, season to taste.

Add the noodles to the boiling water. Now, watch them closely! You want them to be al dente, so read the box for cooking directions.

Continue to watch and stir the veggies while the noodles are cooking.

When the noodles are done, scoop them out of the water and into the skillet, you will want to (be like Rachel Ray and) reserve the pasta water, this is for the 'cream sauce' that we will attend to in a minute.

Stir the veggie and noodle mix.

Add pasta water into the 'cream' mixture until it takes on the consistency of...well, cream. You can always add more water, so start with just a bit and add more. Pour this mixture over the noodles and vegetables and toss together. 

At the last minute add in the spinach and stir, allowing it to wilt.

Serve warm!

Notes:

I ate mine atop a bed of more greens, and it was satisfying.

There is nothing that needs to be kept cold, making this a really great lunch-box meal!

This did make a lot, and I was glad because I knew there would be left overs. I get excited when I make something and there are left overs. Mostly because I tend to have a problem with putting something away if there are only a few bites left. I'll just eat it :)

'Cream Sauce' adapted from Aromatic Cooking
Oh, one more suggestion: We discovered this was complimented really well with freshly grated Parmesan on top. Of course, if you are vegan, you could substitute nutritional yeast, or I also really like the 'veggie cheese' that is available at most supermarkets.

Yummy leftovers!

What leftovers do you look forward to finding in your fridge?