Tropical Kale Salad

Salad:
1/2 cup pineapple, diced
4 large strawberries, sliced
1/4 ripe avocado, diced
1/2 cup chopped chicken (I used a Rotisserie chicken)
2 teaspoon unsweetened coconut shavings
1/4 cup pecan pieces
3 basil leaves, sliced
2 cups fresh kale leaves, shredded

Dressing:
the juice of 2 oranges
the juice of 1 lime
1/2 teaspoon Dijon mustard
1 teaspoon fresh ginger, grated
1/4 cup fresh pineapple, chopped
2 tablespoons coconut milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rice vinegar
3 basil leaves, chopped

1. Mix all dressing ingredients in a blender and blend until smooth. Set aside.
2. Layer all salad ingredients on a plate. Top with dressing.

Adapted from: http://thehealthyfoodie.com/2012/05/02/kale-salad-with-a-tropical-twist/

Kale, Chicken, and Peach Salad

Salad
one cooked chicken breast, chopped (or the equivalent of one breast - I used a Rotisserie chicken)
2-3 cups of kale, finely shredded (leaves only)
1 green onion, finely chopped
1 small ripe peach, diced
2 T sliced almonds

Vinaigrette
1 small ripe peach, peeled and diced
1 tablespoon Dijon mustard
2 tablespoons seasoned rice vinegar
salt and pepper to taste
1/4 cup water
1 teaspoon fresh rosemary, chopped
1 teaspoon honey

1. Combine all dressing ingredients in a blender and process until smooth. Set aside.
2. Place salad ingredients in a small mixing bowl. Add vinaigrette and toss to combine.

Hawaiian Fried Rice

3 tablespoons GF soy sauce
1 tablespoon toasted sesame oil
1 teaspoon hot sauce (like Sriracha), more or less to taste
1 tablespoon vegetable oil
2 cups cooked, chopped ham
1 red bell pepper, chopped
6 green onions, chopped
3 garlic cloves, minced
1/2 tablespoon minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
2 cups pineapple pieces

1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet, heat 1 teaspoon of vegetable oil. Add the ham and red bell pepper. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Remove from heat, stir in the pineapple and green onions. Serve immediately.

Recipe adapted from:  http://www.melskitchencafe.com/2013/04/hawaiian-fried-rice.html

Lettuce Wraps

1lb ground turkey breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2-1/2 Tablespoons soy sauce
1 Tablespoon + 1 teaspoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

1. Cook meat, onion, and salt and pepper in a large skillet until meat is mostly cooked through.
2. Add the garlic and ginger to the skillet and cook until meat is completed cooked through.
3. Mix soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, chile sauce, and pepper in a microwave safe bowl. Microwave for thirty seconds and stir until smooth. Add to skillet and stir to combine.
4.  Add green onions and water chestnuts and cook until warm.
5. Top with peanuts and serve on lettuce leaves.

Recipe inspiration found here: http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/

Grilled Pineapple Salad

one half of a pineapple
one small cucumber
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
salt and pepper to taste

1. Heat grill to high.
2. Cut 1/2 cored pineapple into 1/3 inch thick half or quarter moons. Grill until grill marks appear, about 2 minutes per side. Let cool.
3. Cut cucumber in half lengthwise and then thinly on the bias.
4. Thinly slice basil. 
5. Toss pineapple, cucumber, basil, oil, and salt. Sprinkle with freshly grated pepper.

Pao de Queijo

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder.

1.Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray.
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times. 
3. Immediately pour batter into a mini muffin tin, filling each well about 3/4 full, or just slightly less.  If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

Recipe from Our Best Bites

Citris Pomegranate Quinoa Salad

1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper 
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic

1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.

Recipe originally from Our Best Bites:  http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/

Green Bean Casserole

I've never been a huge fan of green bean casserole, but that's not really a surprise. I don't cook much with cream-of-anything soup (they aren't gluten free) and I don't like canned green beans. But, I was going to a big Thanksgiving dinner with friends, and this is one dish that was missing from the gluten free table so I determined to find a delicious variation to bring. This recipe comes from the Pioneer Woman, with a couple modifications to make it gluten free and really feature the green beans. Enjoy!

2-3 pounds fresh green beans
4 slices of bacon, cut into 1/4" pieces (using kitchen shears makes this really easy!)
3 cloves garlic, minced
1/2 large onion, chopped
1 chopped red bell pepper
4 tablespoon butter
4 tablespoons GF flour (I used cornstarch)
1 1/2 cups milk (I used skim)
1/2 cup half-and-half (I used fat free)
1 teaspoon salt (or more to taste)
freshly ground pepper (to taste)
1/8 teaspoon Cayenne pepper
1 cup grated sharp cheddar cheese
2 cups crushed original potato chips

1. Wash the green beans and cut off the ends. Cut the pieces into 1-2" inch chunks. 
2. Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.
3. Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion, garlic, and red pepper and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
4. In a separate skillet or saucepan, melt butter over medium heat. Sprinkle GF flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
5. Add the bacon mixture to the sauce. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with crushed potato chips. 
6. Bake at 350 degrees for 30 minutes or until sauce is bubbly.

Original recipe found here:  http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

Easy Quinoa Stuffed Peppers

5-8 red bell peppers
1 1/2 cups quinoa
3 cups water
1 tub fresh salsa (mango salsa is good)
1 can corn
1 can beans (black, pinto, kidney - whatever you have in the pantry)
2 cups cheese (cheddar, mexican, mozarella - pick your favorite)
1/2 onion, diced
2-3 tablespoons vegetable oil

1. Place quinoa and water in rice cooker. Turn rice cooker on. 
2. Slice peppers in half lengthwise and remove seeds. You can remove the stem if desired. Place pepper halves in boiling water and boil until peppers just begin to soften (about 5 minutes). Remove peppers from water and place on a jelly roll pan (or a couple of 9x13 pans) lined with foil (for easy clean up).
3. Dice the onion and saute with a little vegetable oil. Cook until onions are translucent.
4. Add beans, corn, and salsa to the onions and stir to combine. Cook until all ingredients are warm.
5. Add prepared quinoa to the filling mixture. Stir to combine.
6. Spoon the filling mixture into the peppers and top with cheese.
7. Bake at 350 for 8-10 minutes or until cheese melts.

Butternut Squash Risotto

4 1/2 cups homemade or low-sodium chicken broth; more as needed
2 tablespoons olive oil
10 large fresh sage leaves
6 slices bacon, diced
2 medium shallots, minced, about 1/4 cup
2 cups (1/4-inch-diced) fresh, uncooked butternut squash
1 1/2 cups arborio rice
3/4 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

1.Pour the chicken broth in a small/medium saucepan and set over medium heat. It doesn’t need to boil, just heat it through and keep it hot while making the risotto.
2. In a medium (3-quart) saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total, being careful not to brown the leaves. With a fork, transfer to the fried sage leaves to a plate lined with paper towels to absorb the excess oil. Drain off all of the oil except for 1-2 teaspoons.
3. Cook the bacon in the hot oil in the saucepan, stirring occasionally, until nicely browned, 5 to 7 minutes. Transfer the bacon to the plate with the sage. Again, drain off excess grease, if desired, leaving about 2 teaspoons in the saucepan.
4. Add the shallots to the saucepan and cook, stirring with a wooden spoon, until softened, about 1 minute.
5. Add the squash and rice and cook, stirring, for 1-2 minutes.
6. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Keep the heat regulated so that the broth isn’t boiling (it will evaporate too quickly) but instead the rice/broth mixture bubbles and simmers gently while it cooks.
7. Add another ladleful of broth and continue cooking and stirring until absorbed. Continue this process (adding a ladleful or two of broth once the previous broth has been absorbed), stirring constantly, until the rice is tender with just a slightly toothsome quality, about 25 minutes. If you use all the broth before the rice gets tender, simply use more broth.
8. Set aside the nicest looking sage leaves as a garnish (about 1 leaf per serving) and reserve a few crumbles of bacon for garnish as well. Crumble the remaining bacon and sage leaves into the risotto. Stir in the cheese. Season to taste with salt and pepper. Crumble the remaining bacon over each serving and garnish with a sage leaf. Serve immediately.

This delicious recipe was found at Mel's Kitchen Cafe:  http://www.melskitchencafe.com/2012/03/butternut-squash-risotto.html

Mexican Sweet Potato Skins

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
2-4 canned chipotle peppers in adobo sauce, minced or pureed
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Original recipe found here:  http://pinchofyum.com/healthy-mexican-sweet-potato-skins

Garlic Herb Sauce

1 cup fresh packed flat-leaf parsley
3 cloves garlic, chopped
1/2 cup EVOO
3 1/2 tsp. dried oregano
1 tbsp. red wine vinegar
1/8 tsp. crushed red pepper
salt and pepper to taste

1. In a food processor, pulse the parsley to chop. Add remaining ingredients and pulse to combine.
2. Brush sauce on pork tenderloin before grilling or cubed potatoes before baking.

Grilled Corn and Black Bean Salad

4 ears fresh corn, shucked (or 2 cans corn, or one package frozen corn)
2 red peppers (chopped if using a grill pan, quartered if using a grill)
3 tbsp. EVOO
2 tbsp. fresh lime juice
2 tsp. chili powder
1/2 tsp. salt
2 cans black beans, rinsed and drained
3 green onions, rinsed and sliced
1/3 cup chopped cilantro
4 oz. queso fresco, crumbled
1 avocado, thinly sliced

1. In a large bowl, whisk EVOO, lime juice, chili powder and salt. Add green onions, cilantro and black beans and toss well.
2. Preheat grill (or if it's winter or you don't have a grill, a grill pan) to medium. Add corn and red pepper. Cook until corn and peppers until charred in spots, about ten minutes.
3. If using a grill, carefully cut the corn kernels from the cobs and chop the red pepper. Add corn and red pepper to the bean mixture and toss well.
4. Top with queso and avocado.

Variations: add 2 cups cooked quinoa or 2 cups cooked/cubed chicken breast

Loaded Baked Potato Rounds

4 large baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

1. Preheat oven to 400 degrees.
2. Pam a baking sheet. Place slices of potato on baking sheet. Add salt and pepper to taste. Bake in the preheated oven for 30 to 40 minutes or until lightly browned.
3. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.
4. Top with sour cream.

BBQ Chicken Quinoa Salad

3 cups cooked quinoa
1 can corn
1 can black beans, rinsed and drained
2 cups cubed BBQ chicken
1/2 cup grated cheese
1/2 cup BBQ sauce (or more)
6 scallions, chopped
cilantro for garnish

1. In a large bowl, toss together the quinoa, corn, black beans, and chicken. Season with salt and pepper.
2. Transfer mixture into a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.

Serve warm or at room temperature or chilled.

Broccoli and Cheese Soup

2 Tablespoons oil
1 cup chopped onion
2 garlic cloves, minced
3 cups fat free, less sodium chicken broth
2 heads of broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup cornstarch
1/4 teaspoon fresh cracked black pepper
8 ounces grated cheese

1. Heat a large saucepan over medium-high heat. Coat with oil. Add onion and garlic. Saute three minutes or until tender.
2. Add broth and broccoli and bring mixture to a boil over medium-high heat. Reduce heat to medium. Cook ten minutes.
3. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper.
4. Using immersion blender, blend soup until smooth.
5. Removed from heat. Add cheese, stirring until cheese melts.

Recipe adapted from "Cooking Light: The Essential Dinner Tonight Cookbook"

California Quesadillas

corn tortillas
cheese
crumbled bacon
cubed turkey or chicken
sliced green onions
diced roasted red pepper
diced avocado

1. Put a thin layer of cheese on each tortilla. Top with desired toppings. Add another thin layer of cheese then top with 2nd tortilla.
2. Cook in frying pan until golden brown on each side and the cheese is melted.

Pear and Apple Relish

2 apples
2 pears
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1. Wash, core, and chop apples and pears.
2. Combine all ingredients in pan. Bring to boil, cover, and cook 20 minutes.

This relish is delicious as a topping for crepes and pancakes.

Basil Pressed Potatoes

2 lbs baby red potatoes
3/4 cup EVOO
salt and pepper
1/2 cup fresh basil
1 clove garlic

1. Boil potatoes until fork tender. Drain.
2. Toss with 1/4 cup EVOO, salt, and pepper.
3. Press 1/4 inch thick with a drinking glass.
4. Bake on lined baking sheets at 400 degrees until crisp, 25 minutes.
5. Puree basil, garlic, and 1/2 cup EVOO. Drizzle over potatoes.

How to Make Gnocchi

2 pounds whole baking potatoes
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 large eggs, beaten
1 teaspoon salt

Making the Gnocchi:
1. Preheat the oven to 350 degrees.
2. Using a fork, pierce the potatoes in several locations to allow moisture to vent. Place on a baking sheet and bake the potatoes for 1 hour.
3. Cut open the potatoes and allow them to cool for about 20 minutes. Scoop the potatoes out of the skins and put through a potato ricer. If you don't have a ricer, use a wooden spoon to push the potatoes through a mesh strainer or mash the potatoes by hand using a fork.
4. Add the brown rice flour, tapioca flour, xanthan gum, eggs, and salt to the potatoes and mix together to form a ball of dough.
5. Dust a cutting board with brown rice flour. Break off a small piece of dough and roll with your hands into a 1 inch diameter tube. Repeat.
6. Cut the tubes of dough into 1 inch long pieces. Repeat until all the dough is cut.
7. Place the cut gnocchi onto a brown rice flour dusted baking sheet. Freeze the gnocchi on the tray for about 1 hour. After the gnocchi is frozen, you can store it in a re-sealable plastic back or cook it.

Cooking the gnocchi:
1. Bring 5 quarts of salted water to a boild in a large pot. Gently add frozen gnocchi to the water. Cook until the gnocchi rise to the surface of the water, about 5 minutes. Drain the gnocchi before serving.

Serve with your favorite pasta sauce.