DISCOVER TABBOULEH

Tabbouleh (Arabic: تبولةtabūlah; also tabouleh or tab(b)ouli) is a Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, and onion, and seasoned with olive oil, lemon juice, and salt. Bulgur is often added to the dish; some variations add garlic or lettuce, or use couscous instead of bulgur.

Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots and Israelis, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.

IT IS A WHEAT GRAIN THAT I NEVER REALIZED WAS SO EASY TO MAKE!

I USED NEAR EAST BRAND TABOULEH.  YOU PUT IT IN YOUR SERVING BOWL .   ADD THE SPICE PACKET AND 1 CUP OF BOILING WATER.  PLACE IN REFRIGERATOR FOR 30 MINUTES AND IT IS DONE!  I MADE IT GREEK TABOULEH BY ADDING:

1 cup chopped tomatoes
1 cup chopped cucumber
4 oz Feta Crumbles (Treasure Cove)

INSTEAD OF THE OLIVE OIL AND LEMON JUICE, I ADDED 1/4 CUP OF MY FAVORITE GREEK DRESSING (KRAFT FETA AND OREGANO) WHICH I CAN ONLY FIND IN CANADA (NOT IN THE USA – NOT SURE WHY).

ANOTHER GRAIN TO ROUND OUT YOUR MEAL – GREAT FOR SUMMER WHEN LOOKING FOR COLD SALADS AND TOMATOES AND CUKES ARE ABUNDANT!

 

4 INGREDIENT CATALINA CHICKEN BREASTS

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6 boneless, skinless chicken breasts
1/2 cup Catalina Dressing
1/2 cup apricot jam
1 pkt onion soup mix

Place chicken breasts in the bottom of the crock pot. Mix the rest of the ingredients in a medium mixing bowl (I heated the jam in the microwave on high for 1 minute to make it a little more mixable). Pour sauce over chicken and cook on LOW for 5 hours.

SO EASY AND TASTY – I REALLY LIKE THE SAUCE SO I USED MORE LIKE 3/4 CUP OF DRESSING AND JAM!

SERVED WITH GREEK TABBOULEH – RECIPE COMING SOON!

JUMP START YOUR GLUTEN-FREE DIET!

JUMP START YOUR GLUTEN FREE DIET

JUMP START YOUR GLUTEN-FREE DIET! LIVING WITH CELIAC DISEASE & GLUTEN INTOLERANCE WAS A VERY INFORMATIVE BOOK FOR SOMEONE JUST BEING DIAGNOSED WITH THE DISEASE OR SENSITIVITY.  I THOUGHT IT WAS VERY TECHNICAL REGARDING DESCRIBING THE DISEASE.  THE BOOK REALLY DISCUSSES THE TESTS NEEDED FOR DIAGNOSIS – ALSO QUITE TECHNICAL.  THERE ARE SOME RECIPES AT THE END OF THE BOOK.

WHAT I DIDN’T LIKE WAS THAT I FELT THE TECHNICAL ASPECT MAY TURN SOME PEOPLE OFF (WHO HAVE NOT HAD MUCH EXPOSURE TO THE SCIENCES AND MEDICINE).  THE RECIPES WERE ALSO A LET DOWN.  THERE WERE TOO MANY INGREDIENTS AND PREPARATION STEPS FOR ME.  THE RECIPES ALSO JUST HAD GF (GLUTEN-FREE) OR GFCF (GLUTEN-FREE CASEIN-FREE) PASTA, FOR EXAMPLE, RATHER THAN ANY BRAND NAMES OR SUGGESTIONS.

EVERY TIME I PREPARE A RECIPE  I LOOK AT THE LABELS OF ALL THE INGREDIENTS AND AM AMAZED WHERE GLUTEN IS HIDING (CHICK PEAS AND ONION SOUP MIX!).  I DO TRY TO FIND AND USE BRANDS THAT ARE GLUTEN FREE.

THIS BOOK IS A FREE KINDLE BOOK ON AMAZON IF YOU ARE INTERESTED.

QUINOA STUFFED BROCCOLI LEAVES

SUPER TASTY AND NUTRITIOUS!

quinoa stuffed broccoli leaves and haddock (5)

12 large broccoli leaves
1/2 cup quinoa
1 cup vegetable broth (I used broth from the boiled broccoli leaves)
1/2 cup chopped onion
2 Tbsp minced garlic
1/2 cup broccoli slaw (made from your broccoli stems
1 egg beaten
1 cup shredded pepper jack cheese (I used Kraft brand because it is Gluten Free)
Your favorite marinara sauce (about 24 ounces)

Remove hard stems from broccoli leaves. Bring 6 cups of water to boiling and add broccoli leaves. Boil 3 minutes. Drain reserving 1 cup of liquid if desired to make the quinoa. Rinse in cold water and set aside on paper towels.

Return broth to same pot used for boiling and add quinoa, onion, garlic, and broccoli slaw. Bring to boil, cover and reduce heat and simmer about 20 minutes until quinoa is done and liquid is absorbed. Let quinoa cool.

Place egg and cheese in medium mixing bowl. Add quinoa mixture and mix until well blended. Stuff broccoli leaves.

Spread marinara sauce in a thin layer at the bottom of a baking dish*. Place stuffed broccoli leaves on top of marinara sauce then cover the leaves with the remaining sauce. Bake in a 350 degree F oven for about 30 minutes.

*I cooked mine in the crock pot on low for 5 hours.

Enjoy!

SPINACH WITH MUSHROOMS AND RED PEPPERS

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Ingredients

1# bag frozen spinach
2 tbsp oil
1 small onion chopped
1 tsp garlic crushed
1 tsp chilli powder
1 tsp salt
1 large red pepper seeded and sliced
1 1/2 cup mushrooms roughly chopped (I like baby bella for flavor)
8 ounces low fat cream cheese*
Method

 Thaw and drain spinach; Set aside.

Heat oil in a wok or frying pan and fry the onion for 1-2 minutes. Add the garlic, chilli powder and salt.  Fry for 2-3 minutes.

Add half the red peppers and mushrooms and continue to fry for 2-3 minutes.

Add the spinach and fry for 4-6 minutes, then add the cream cheese, followed by remaining red pepper slices. Fry for another 2 mins before serving, garnished with coriander leaves.

Thank you http://devikaskitchen.com for the photo and inspiration.

*Philly cream cheese is gluten free.

LOVE TO GRILL?!

BBQ COOKBOOK1
I WASN’T SURE IF I SHOULD BLOG ABOUT THIS COOKBOOK HERE ON MY FOOD BLOG OR ON MY BOOK BLOG http://kindlekindred.wordpress.com/ SO I DECIDED ON BOTH.  AS I TRY THE RECIPES FROM THE BOOK, I WILL SHARE THE EXPERIENCE WITH YOU HERE AS ALWAYS!

THIS IS THE FIRST  COOKBOOK I’M REVIEWING.  IT WAS A FREE KINDLE OFFER BUT THE KINDLE PRICE IS NOW $3.99 – STILL A GREAT DEAL.  WHAT I DON’T LIKE ABOUT THE KINDLE EDITION IS THAT YOU DON’T GET THE PICTURES – I MISS SEEING THAT FINAL PRODUCT TO HELP DECIDE IF I WANT TO TRY A RECIPE!

THE COOKBOOK HAS PRETTY INTENSE INSTRUCTIONS FOR GRILLING ON A CHARCOAL GRILL, GAS GRILL AND SMOKING MEATS, FISH AND POULTRY.  THE RECIPES HAD LOTS OF INGREDIENTS, MANY SPICES THAT YOU MAY NOT ORDINARILY HAVE IN YOUR CUPBOARD.  FISH SAUCE AND JALAPENO PEPPER JELLY I WOULD HAVE TO SEEK OUT IN THE GROCERY.  TEQUILA AND RUM I NEVER HAVE IN THE HOUSE!   THE SIZE OF MEATS COOKED WOULD BE FOR A LARGE FAMILY (5 POUNDS AT A TIME!).  I DID FIND ABOUT 3 RECIPES I WOULD LIKE TO TRY.

PORK CHOPS STUFFED WITH BLUE CHEESE
PORK TENDERLOIN STUFFED WITH CHERRIES AND GOGONZOLA
CAJUN SHRIMPS GRILL WOK STIR-FRY
STRAWBERRY ICE CREAM TART

THESE HAD FEWER INGREDIENTS AND LOOKED LIKE, WITH A FEW MODIFICATIONS, THEY MAY BE REALLY TASTY!

A WORTHWHILE COOKBOOK (ESPECIALLY FOR FREE) BUT I WOULD STILL PREFER THE PHYSICAL BOOK AND I ALWAYS LOAN MY COOKBOOKS FROM THE LIBRARY BECAUSE I ONLY FIND USE FOR A FEW OF THE RECIPES.

 

APPLE SEASON ROAST PORK

YOU’LL NEED A 2 1/2 – 3 POUND PORK LOIN ROAST PLACED IN A 13×9″ BAKING PAN SPRAYED WITH NONSTICK SPRAY. I USUALLY CUT A FEW SLITS ALONG THE TOP OF THE ROAST! PREHEAT OVEN TO 350 DEGREES F.

START WITH THIS DELICIOUS RUB:

2 Tbsp vegetable oil
2 Tbsp minced garlic
2 tsp ground cumin
1 tsp dried oregano

Mix together in a small bowl and then coat the roast.

VEGETABLE MIX:

2 large red potatoes cut into wedges
1 small onion, coarsely chopped
1 red pepper, coarsely chopped (I used a variety red, yellow and orange sweet peppers)
2 Tbsp vegetable oil (I used Italian salad dressing)

Place vegetables in a large zip lock bag. Add oil (or dressing) and shake to coat the veggies. Place the vegetables around the roast in the baking dish. Generously salt and pepper the whole dish and pop it in the oven for about an hour and a half (meat thermometer registers 155-160 degrees F). Place meat on cutting board, cover loosely with foil. Put vegetables in a bowl and pan juices in a gravy bowl. Cover to keep warm. Increase oven to 475 degrees F.

APPLES YUM!

2 Granny Smith apples cut into wedges
1 Tbsp lemon juice
1 Tbsp vegetable oil

Spread apples in same baking pan and drizzle with lemon juice and oil. Roast 10-12 minutes until slightly caramelized on bottom. Add apples to vegetable and stir to combine. Slice meat and serve with vegetable, apples and reserved juices.

NUTRITION TIPS:

* I OFTEN SUBSTITUTE CHICKEN BROTH FOR SOME OR ALL OF THE OIL

** USE SWEET POTATOES IN PLACE OF WHITE OR RED POTATOES FOR ADDED VITAMINS AND MINERALS

*** ADD MORE VEGGIES AND SERVE WITH A BIG SALAD SO HALF OF YOUR PLATE WILL CONTAIN FRUITS AND VEGGIES

 

THIS IS A GREAT FALL RECIPE TO WARM UP THE HOUSE AND USE THE GREAT FALL HARVEST FRUITS AND VEGETABLES!

GOING GLUTEN FREE RESOURCES-PLEASE COMMENT/SHARE

ALWAYS GETTING QUESTIONS ABOUT GOING GLUTEN FREE SO I DECIDED TO PUT TOGETHER A LIST OF SOME OF THE RESOURCES THAT I USE AND OTHERS HAVE RECOMMENDED.

BOOKS AND RECIPES:

Living Gluten Free For Dummies by Danna Korn

LIVING GLUTEN FREE FOR DUMMIES

http://www.amazon.com/Living-Gluten-Free-Dummies-Pocket-Danna-ebook/dp/B004JHZ05A/ref=sr_1_8?s=books&ie=UTF8&qid=1410267629&sr=1-8&keywords=gluten+free+cookbooks+best+sellers

Gluten Free: The Beginner’s Guide to Living the Gluten Free Lifestyle Today by Sarah Hampton

GLUTEN FREE THE BEGINNER'S GUIDE

http://www.amazon.com/Gluten-Free-Gluten-Free-Sugar-Free-Dairy-Free-ebook/dp/B00KP49J4O/ref=sr_1_6?s=books&ie=UTF8&qid=1410268739&sr=1-6&keywords=gluten+free

Gluten Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap by Nicole Hunn

GLUTEN FREE ON A SHOE STRING

http://www.amazon.com/Gluten-Free-Shoestring-Recipes-Eating-Cheap-ebook/dp/B004OVEYOY/ref=sr_1_1?s=books&ie=UTF8&qid=1410281271&sr=1-1&keywords=gluten+free+on+a+shoestring

Jump Start Your Gluten-Free Diet!  Living with Celiac Disease and Gluten Intolerance by Kim Koeller

JUMP START YOUR GLUTEN FREE DIET

http://www.amazon.com/Gluten-Free-Living-Coeliac-Disease-Intolerance-ebook/dp/B00BF1NCM6/ref=sr_1_1?s=books&ie=UTF8&qid=1410268941&sr=1-1&keywords=gluten+free  (A FREE KINDLE BOOK)

BLOGS/WEBSITES:

http://glutenfreegus.com/

http://www.glutenfreeliving.com/

http://glutenfreeonashoestring.com/

http://thingsmybellylikes.com/

SOME OF MY RECIPES ARE GLUTEN FREE AND SOME HAVE NUTRITION TIPS:

OATMEAL IN YOUR GLUTEN FREE DIET     http://wp.me/p3CD01-fd

WHAT’S ALL THE HYPE ABOUT GLUTEN FREE    http://wp.me/p3CD01-5H

PORK AND FRESH VEGEGATBLE STIR FRY    http://wp.me/p3CD01-qQ

RATATOILLE – DELICIOUS!    http://wp.me/p3CD01-pv

STUFFED SPAGHETTI SQUASH   http://wp.me/p3CD01-ol

 

PLEASE COMMENT WITH PROS/CONS AND ANY ADDITIONS YOU HAVE THAT WORK FOR YOU!

HOT CHICKEN SALAD

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1/2 cup crushed potato chips
1/3 cup finely chopped almonds
3 cups cubed cooked chicken (about 1# – I cooked on the grill)
1 1/2 cups chopped celery
1 (10.5oz) can condensed cream of chicken soup
1 cup shredded mozzarella cheese
8 oz sour cream (I used lite)
2 Tbsp chopped onion
1/2 tsp dried basil (I used 1 Tbsp fresh basil)
2 hard cooked eggs, chopped

In sandwich bag, crush chips and add almonds; set aside.  In a 2 quart casserole dish combine the next 7 ingredients.  Gently fold in hard cooked eggs.  Sprinkle with potato chip mixture.  Bake uncovered in a 400 degree F oven for 30-35 minutes.  Let stand 10 minutes before serving.  Serve with whole wheat pita pockets and a big salad.

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STEAK AND MUSHROOM SALAD

Steak, Mushroom, and Blue Cheese Salad

1/2 cup Italian dressing
2 pound sirloin steak (I used New York Strip Steak)
8 oz. sliced baby bella mushrooms
1/2 pt. grape tomatoes, halved
1/4 cup sliced red onion
2 slices crumbled bacon (I used 2 Tbsp real bacon pieces)
1 (6oz.) bag baby spinach
6 oz. Gorgonzola cheese crumbles

Place 3 Tbsp of Italian dressing in large food storage bag; add steak, seal and toss to coat.  In 4  large bowls, combine spinach with mushrooms, tomatoes, onion and bacon.  Cook steak on grill until medium done.  Cut into 4 servings and serve with remaining dressing and Gorgonzola Cheese.

Round out the meal with toasted whole wheat pitas and some fruit slices.