Grilled Polenta with Spicy Steak courtesy of Coooking Light June 2010

Grilled Polenta with Spicy Steak from Cooking Light June 2010 (page 30)

buy the polenta in a tube from your grocery store and slice. 

4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipolte chile powder
1/4 teaspoon freshly ground black pepper
1 (1 pound) flank steak, trimmed
1 (18 ounce) tube of polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves (I used some straight from my garden!)
1/2 cup (2 ounces) crumbled queso fresco
1/32 cup refrigerated fresh salsa
lime wedges (optional)

1. Heat grill pan over medium-high head. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally into thin slices. (Note: I used the George Foreman Grill.)

2. While steak rests, brush remaining oil over both sides of polenta slices (I needed about another 1 teaspoon of oil than what the recipe lists); sprinkle evenly with remaining 1/4 teaspoon of salt (I used pepper instead of salt). Add polenta to grill pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces of steak, 2 tablespoons of cilantro (I only did 1 teaspoon), 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges (if desired).

Yield: 4 servings.

Yummy Vegetable Soup

This recipe came by way of my Mom and is from Cooking Light, April 1999. I made it and served with french bread and salad. I also served (gluten free) cocktail meatballs (for the people who need meat with dinner). It was a big, big hit!

Ingredients
2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, minced (I used about a teaspoon of minced pre-packaged garlic.)
2 cups chopped celery (4-5 stalks)
2 cups (2-inch) cut green beans (about 1/2 pound)
1 1/2 cups fresh corn kernels-about three ears (fresh corn wasn't available so I used frozen kernel corn)
1 cup thinly sliced carrot
1 medium zucchini, halved lengthwise and sliced (1 cup)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 (14 1/4 ounce) cans fat-free beef broth (oops! I used low sodium, gluten free chicken broth)
1 (15 ounce) can kidney beans, drained
4 cups chopped, seeded tomato
2/3 cup uncooked elbow macaroni (about 3 ounces) NOTE: I did not add pasta.
1 (8 ounce) can no-salt added tomato sauce
2 cups shredded green cabbage
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup grated Parmesan cheese (I completely forgot about this! oops)

Preparation
Heat oil in a stockpot over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until pasta is done. Add cabbage, salt and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.

note: refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.

yield: 8 servings (serving size: 2 cups soup and 2 tablespoons cheese)

Jambalaya with Shrimp and Andouille Sausage

Jambalaya with Shrimp and Andouille Sausage from myrecipes.com and Cooking Light

I love Cooking Light magazine! I have been a faithful subscriber for almost 14 years. You can find great recipes from Cooking Light at www.myrecipes.com.

This is another amazing recipe from Cooking Light that is easy, healthy and oh so yummy! I am making it tonight without shrimp because we don't have any in house and I am too lazy to run to the store.

ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5 ounce) can no-salt added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsely

steps
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

(I have made this recipe 5 times now. I add green bell pepper in an effort to get us some more veggies. I also double the sausage because we like it! And, I add more rice.  I also put it in the crock pot after I add the liquid. I let it simmer all day. )

White Chicken Chili

Gluten-Free White Chicken Chili from February/March 2009 Living Without Magazine by Rebecca Reilly.

Makes 8 cups

Here's a tasty way to enjoy leftover chicken or turkey. For vegetarian chili, substitute vegetable broth for the chicken broth; omit the poultry and add two additional cans of beans.

ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 cup minced onions
1 green pepper, diced
2 teaspoons chili powder
1 tablespoon ground cumin
1 1/2 cups diced zucchini
1 1/2 cups frozen corn
1 1/2 cups diced yellow squash
1/4 cup fresh cilantro
1/2 teaspoon salt
12 grinds black pepper or to taste
1 teaspoon oregano
1 cup diced canned tomatillos or green salsa
1 (15-ounce) can white beans, drained and rinsed
2 cups gluten-free chicken broth
2 pounds shredded or diced cooked chicken or turkey

steps

1. Heat olive oil in large pot and saute garlic, onion and pepper until onion is translucent.
2. Toss in chili powder and stir for 1 minute.
3. Add remaining ingredients, except chicken or turkey, and cook until zucchini and yellow squash are tender. 
4. Stir in chicken or turkey and let mixture simmer for 5 minutes.
5. Adjust seasonings to taste. Serve hot. 

TIP: You can use ground or diced raw chicken or turkey. Add uncooked meat to the pot once onions are translucent and saute meat until it's cooked.

*Cate's notes: I used salsa verde because I could not find canned tomatillas. I also added more chicken and needed more broth.

Five Minute Coconut Fudge

Five Minute Coconut Fudge from Living Without Magazine

Makes 32 small squares

"Rich, thick and creamy, this gluten-free dairy-free fudge is the real stuff. Even the smallest squares will satisfy the most dedicated chocoholics."
ingredients
1 cup semi-sweet chocolate chips
3 1/2 cups confectioner's sugar
1/2 cup Dutch process cocoa powder
2 tablespoons margarine (I used butter)
1/2 cup regular coconut milk
1/2 teaspoon vanilla extract (gluten free, of course)
1 cup unsweetened flaked coconut, toasted

steps

1. lightly grease an 8x8 inch square baking pan.
2. In a large bowl, combine chocolate chips, sugar and cocoa.
3. Place margarine and coconut milk in a small saucepan and stir together over medium heat. Cook mixture until margarine melts and bubbles just begin to break the surface.
4. Remove saucepan from stove and immediately pour over chocolate mixture. Let sit for a couple minutes and then stir vigorously to melt chocolate and incorporate dry ingredients. Continue stirring until mixture is smooth.
5. Mix in vanilla and quickly pour fudge into prepared pan.
6. Smooth out the top and sprinkle flaked coconut evenly over surface. Press coconut gently into fudge. Cool completely before cutting into squares.

GF Corn Bread

GF Corn Bread from Living Without Magazine
ingredients
1/4 brown rice flour
3 tablespoons tapioca flour/starch
3 tablespoons potato starch (not flour)
1/2 teaspoon xantham gum
1/2 cup yellow or white cornmeal
2 tablespoons sugar or 2 teaspoons honey (both taste good but sugar is easier)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
2/3 cup buttermilk (or 2 teaspoons cider vinegar + enough cow, rice, soy or nut milk to make 2/3 cup)
2 tablespoons vegetable oil
cooking spray
 
steps

1. Preheat oven to 350 degrees. Coat an 8-inch round pan or 8x4 inch pan with cooking spray. Set aside.
2.  In a medium bowl, combine flours, potato starch, xantham gum, cornmeal, sugar (or honey), baking powder, baking soda and salt. Make a well in center. Set aside.
3. In a separate bowl, beat the egg, buttermilk and oil until well blended.
4. Add egg mixture all at once to the dry mixture. Stir until moisoned. Mixture will have the consistency of thick cake batter.
5. Bake in preheated oven for 20 to 25 minutes or until the top is firm and edges are lightly browned. Slice and server warm.

Serves 6. It is great with soup, chili or even mexican egg dishes.

Chicken Diable (aka Honey Chicken)

Chicken Diable (aka Honey Chicken) from Forum Feast Cookbook

*I have been eating this since I was a child. It is so yummy and makes the house smell so good.*
ingredients
chicken breasts (pack of 4)
4 tbsp btter
1/2 cup honey
1/4 cup mustard (like Guldens or any other brown mustard)
1 tsp salt
1 tsp curry
(I usually double the sauce to make sure it really coats the chicken.)





steps

1. clean chicken and set aside
2. melt butter and add remaining ingredients
3. roll chicken in mixture to coat
4. arrange chicken, meaty side up in a baking dish
5. cover with sauce
6. bake on 350 until done (about 30 minutes but I check with an oven thermometer)