Tag Archives: Garlic

Homemade Two-Pea Burgers (yeast free, sugar free)

Veggie BurgersA few weeks ago I hosted a cookout in celebration of SensitiveHusband’s birthday. We had a really nice time visiting with family and friends. I ordered a few side dishes from our local grocery store so that I didn’t have to feel like I was spending my whole day in the kitchen. The menu turned out great! For appetizers there were cooked shrimp, cheese and crackers, and watermelon. Dinner included fruit salad, Greek salad, pasta salad, hamburgers, hot dogs, and veggie burgers. The meal was topped off with MIL bringing the flourless chocolate cake.

While most of our guests that evening were carnivores, a couple of guests were egg-eating vegetarians. Since I don’t typically purchase veggie burgers at the store, my trip down that aisle left me a bit dazed and confused. There are a lot of commercial veggie burger options available, but which ones taste the best? I decided to solve the matter by making my own. I was inspired by a recipe in Martha Stewart’s May 2015 Living magazine for Green-Pea Burgers with Harissa Mayo. I didn’t make the mayo because I figured that our friends would enjoy the tomato, lettuce, cucumber and condiments available for all the burgers. I swapped out the onion for garlic, and used wheat germ instead of breadcrumbs so that my creation would also be onion and yeast free. I added an extra egg white to get the consistency I wanted when forming the burgers. You may want to add a little olive oil also to east the burger making process. They are delicate to cook but flipped fairly easily in a non-stick skillet with a flexible spatula. The burgers are quite tasty and were well-received by all of the guests at our picnic. These will definitely be part of our cooking repertoire from now on.

Ingredients:
1 cup frozen peas, thawed
Coarse salt
1/2 cup canned chickpeas, rinsed and drained
2 cloves garlic, finely chopped
2 tablespoons fresh flat-leaf parsley, chopped
1 large egg plus 1 egg white, whisked together
3/4 cup wheat germ
2 tablespoons extra-virgin olive oil

Preparation:
Coarsely chop the peas and chickpeas either with a knife on a cutting board or using a food processor. Transfer to a bowl and stir in garlic, parsley, eggs, and wheat germ. Season with salt. Form into 4 patties, each about 3/4 inch thick.

Heat oil in a large nonstick skillet over medium. Cook burgers until golden brown, about 4 minutes on each side. Serve with any condiments or toppings you choose.

Spinach Sausage Soup That is Full of Flavor and Free From Gluten, Sugar and Yeast!

SpinachSausageSoupI have been really pleased lately because the weather has been delightful. Not only have I been able to enjoy the outdoors, my CSA farm share extended its season for an additional five weeks! I am still receiving fresh produce that is inspiring me to try new recipes.

Last weekend I had a bounty of farm fresh carrots, garlic, parsley, thyme and spinach. I also had a nice chicken sausage sitting in the fridge that had not yet been spoken for. I decided to whip up a spinach and sausage soup, which seemed like a nice accompaniment to the cool temperatures in the evenings.

If you don’t have fresh herbs on hand, the soup will do well with the dried versions – just use smaller quantities. All of the ingredients can be purchased either at the grocery store or farm stand. My sausage of choice is Aidell’s Roasted Garlic and Gruyere because it does not contain anything that I am sensitive to. Their web site has a useful list of their products with allergen information so you can choose a sausage that will work with your dietary needs. And if you need a yeast/gluten/sugar/onion free broth, Pacific Organic Mushroom Broth is a great option.

The soup is full of flavor and is great as an appetizer or entree. I hope that you find this soup to be delicious too.

Ingredients:
3 cloves garlic, chopped
2 Tbs. olive oil
2-3 carrots, sliced
2-3 celery stalks, sliced
12 oz. smoked sausage (4 links), sliced
2 cups broth (mushroom, vegetable, or chicken)
4 cups water
1 tsp. pepper
2 Tbs. fresh parsley (or 1 Tbs. dried parsley)
1 Tbs. fresh thyme (or 1 tsp. dried thyme)
1-2 cups fresh spinach, washed and ripped/cut into bite-siced pieces

Preparation:
Heat a large saucepan on medium high. Add olive oil and garlic to pan, and allow the garlic to start sizzling. Add the carrots, celery, and sausage to the pan, and allow to brown, stirring occasionally, about 5-10 minutes. Add broth and water to the pan, turn up the heat to high, and bring to a boil. While heating up, add the pepper, parsley and thyme. Once the soup has reached a boil, add the spinach and reduce the heat to a simmer. Allow to simmer for at least 30 minutes; then your soup is ready to enjoy.

I am sharing my recipe with Simply Sugar and Gluten Free.

An Abundance of Vegetables and an Afternoon Makes a Rustic Tart

spinach-bokchoy-collardsHappy Summer everyone! The days are long and the temperatures are heating up. Speaking of summer, have you participated in my latest two-click poll? I am interested in your opinions regarding your favorite summertime foods. I plan to create a new recipe based on the food that receives the most votes, so thank you for your participation! Just click this link or visit my home page.

My CSA farm share continues to surprise me. Last week my box was filled with an assortment of green leafy vegetables including bok choy (pictured in the front), collard greens (on the right), and spinach (on the left). The bok choy, also referred to as Chinese Cabbage, has thick, white, edible stems. Collard greens, like bok choy, are part of the cabbage family, with wide, green stems that resemble pretty fans. Native to central and southwestern Asia, spinach is an edible flowering plant in the amaranth family with leaves that are smaller than the others already mentioned. They are all delicious but I prefer to eat them cooked because they have a sweeter flavor and are easier to chew and digest. Since I had an abundance of leafy greens, I decided to try a vegetable tart. I was inspired by Leah Eskin’s recipe for Chard Tart that I found in a newspaper. I had never made a tart before, and I must warn you, the recipe is a bit more involved then one of my typical recipes. There are a number of steps and the total process takes awhile because you have to allow for chilling time (for your crust, as well as yourself).

veggietartThe recipe calls for rolling out the pastry dough, which I would rephrase to “pound with fists until the dough kind of resembles a lopsided circle.” However, the shape of your dough only lends itself to the rustic nature of this tart. The flavor is delicious, and the crust was quite crispy. I liked the comfortable look of the tart, which can be eaten as a vegetable alongside a main entree, or as the main highlight of a meal.

veggietartsliceThe tart can be easily frozen, although SensitiveHusband and I had no trouble polishing this off within a few days. If you find yourself with an afternoon without a set schedule and an abundance of green vegetables, give this recipe a try.

Rustic Green Vegetable Tart

Ingredients:
–2 bunches (about 1 ½ pounds) leafy green vegetables (such as swiss chard, spinach, kale, collard greens or bok choy)
–2 tablespoons olive oil
–kosher salt and freshly ground black pepper
–1 clove garlic, finely chopped
–1 egg yolk
–2 tablespoons freshly grated Parmesan
–2 teaspoons fresh herbs (such as parsley, basil or thyme)
–Pastry (recipe below)

Shred: Fold each washed leafy vegetable in half along its center rib. Trim away ribs. Roll up leaves and slice thinly crosswise.

Wilt: Heat olive oil in a wide skillet over medium heat. Add garlic, salt and pepper and cook, stirring, until lightly colored, about 2 minutes. Toss in green vegetables. Cook, stirring, until wilted and liquid has evaporated, about 5 minutes. Take off the heat and allow to cool slightly, about 5 minutes. Stir in egg, cheese and herbs.

Roll: On a lightly floured work surface, roll out pastry to a 12-inch circle. Roll around the pin and unroll onto a parchment-paper-lined baking sheet. (Alternatively, pound pastry with fists on a lightly floured work surface until pastry resembles an oddly-shaped circle. Transfer very carefully onto a parchment-paper-lined baking sheet.)

Fill:
Spread vegetables onto pastry in an 8-inch circle. Fold edges of pastry up and over, forming a casual tart.

Bake: Slide pan into a 400-degree oven, and bake until pastry turns golden, about 35 minutes. Serves 8.

Pastry: Mix well: 1 cup flour, 1/4 cup almond flour, 1 teaspoon maple syrup, 1/4 teaspoon fine salt and a few grinds of pepper. Drop in 9 tablespoons cold unsalted butter, cut into slices. Cut butter into flour mixture with two forks until lumps range in size from cornflakes to crumbs. Drizzle in up to 5 tablespoons cold water, folding with a flexible spatula or fork, until pastry comes together. Pat into a thick disk or ball. Wrap in waxed paper and chill at least 1 hour.

I am sharing my recipe with Simply Sugar and Gluten Free.

Garlic Shrimp with Quinoa is a Gluten Free Treat!

A few months ago, I shared a delicious recipe for garlic shrimp with pasta that was created by my MIL and FIL. SensitiveHusband and I just love this meal because it is fairly quick and easy to prepare, especially if we work on it together. However, we recently tried a variation of this dish that was also quite good – instead of tossing the shrimp and peas with pasta, we used quinoa.

Keen-what? Quinoa (pronounced KEEN-wah) is an amino acid-rich seed that has a slightly crunchy texture and nutty flavor when cooked. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables. Click on this web site from the George Mateljan Foundation for a helpful chart that shows the daily percentages of magnesium, folate and other nutrients in quinoa. It is also gluten free, which is a welcome benefit to many people’s diets.

In order to make this dinner, follow the instructions for MIL and FIL’s Garlic and Shrimp Pasta. Just cook up some quinoa instead of the pasta and toss with the shrimp and garlic at the end to serve. Enjoy this dinner!

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage and Food Trip Friday.

MIL and FIL’s Garlic and Shrimp Pasta

Last night, my husband and I whipped up this delicious dish. What a great way to start the weekend! It’s a version of the classic agilo e olio, or garlic and oil, pasta dish. I first had this dinner at my MIL and FIL’s house around the holidays and liked it so much I asked them how to make it. It is quickly becoming a classic in our household! This is a great way to enjoy pasta if you are sensitive to tomato sauce. Instead of the shrimp and peas, you could add chicken and broccoli – or something else! If you have other variation ideas, please share them by commenting below. (And five points goes to whomever can correctly identify what MIL and FIL stands for!)

Ingredients (for two-person meal): 2/3 lb spaghetti; 4 garlic cloves, chopped; 1/4 cup extra virgin olive oil; 14 large and frozen shrimp, deveined, peeled and raw; 1 cup organic peas, frozen

Fill the pasta pot with water. As the water reaches a boiling temperature, chop the garlic cloves and mix most of them into the 1/4 cup of oil. Cook the spaghetti according to the instructions on the package. As the spaghetti cooks, heat a small frying pan with a bit of extra virgin olive oil. Sauté the remaining garlic in the pan, then add the shrimp and heat until cooked (shrimp will turn pink). When there are two minutes left for the pasta to cook, add the peas to the water. Once the pasta is cooked, reserve about 1/2 cup of the pasta water. Drain the pasta and peas, then add back into the empty pasta pot. Stir in the garlic and oil mixture, then add the garlic and shrimp sauté. Add in the reserved pasta water until it reaches your desired liquid amount. Have a wonderful dinner!

I am also sharing this recipe with Everyday Sisters and Miz Helen’s Country Cottage.