Tag Archives: dill

Buttered Salmon over Lemon Quinoa

I had a request for a quinoa recipe the other day… so I found some salmon on sale at the store, some quinoa in my cupboard, and some pots and pans on the stove!  Quinoa is a great grain, boasting high fiber and protein… 6 grams of protein and 3 grams of fiber in a quarter cup dry serving.  It’s a great gluten free alternative… especially when rice is getting boring.

Buttered Salmon over Lemon Quinoa

Pieces:

  1. one cup dry quinoa grain
  2. 2 salmon steaks, boneless
  3. 3 cups mushrooms
  4. one half bunch asparagus stalks, rough ends cut off
  5. 2 tbsp. vegan butter
  6. 1 tbsp. olive oil
  7. one half cup lemon juice
  8. 2 tsp. grated lemon zest
  9. 4 dill stalks, or about 2 tbsp. chopped dill
  10. one half cup water
  11. salt and pepper

Process:

  1. In a large saute pan, cook the quinoa according to package directions.  (It is about 1 cup quinoa to 2 cups water… bring the water to a boil, add the quinoa, cover, and let simmer until the water is absorbed.)
  2. While the quinoa is cooking, saute the mushrooms and asparagus in the olive oil and salt and pepper.  Saute them on medium heat until tender.  Add one quarter cup water if needed.
  3. While the veggies and quinoa are cooking, saute the salmon.  Put the butter in a saute pan, and melt over medium heat.  Place the salmon steaks skin side up.  Add the dill and lemon juice.
  4. Let the salmon cook about 5-7 minutes.  Add one quarter cup water if the pan gets dry.  Heat until cooked through.
  5. Add the lemon zest and a dash of salt and pepper to the quinoa.  Fluff with a fork.
  6. Serve the quinoa on a plate, topping with the asparagus, mushrooms, and salmon on top.
  7. Enjoy hot!

Happy Allergy Free Eating!

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Red Pepper and Corn Salad: 3 ways

While thinking of new fresh summer veggie combinations, I started cooking with corn and roasted red pepper.  I really love the combination!  It is so much cheaper to roast your own red pepper than buying the jarred kind… and really easy.  This week, I roasted my own red peppers, chopped them up, added them to some frozen corn, and came up with three great side dishes!

To roast red peppers:

  • Cut the red peppers lengthwise, into fourths.  That is, cut around the core.
  • Lay each slice on a cookie sheet, with the skin facing up.
  • Lightly drizzle with olive oil, or mist with olive oil.
  • Lightly sprinkle salt and pepper.
  • Bake at 375 degrees for about 40 minutes, until the edges begin to char.
  • Let them cool, then peel off the skin with your fingers.  It should peel off easily.

Using the freshly roasted red peppers, I chopped them into small bit sized pieces.  I then added the red pepper pieces to a bag of frozen corn, in a large pan.  Heat over medium for about 20 minutes, until the corn thaws and heats.

Add your favorite add ins, and you have a great summer salad!

Corn and red pepper with goat cheese and dill.

Corn and red pepper with avocado and chick peas.

Corn and red pepper with spicy cajun sausage.

Happy Allergy Free Eating!

 

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Tomato, Dill, and Goat Cheese Panini

Hello again!  Well, I am in my new house, which is very exciting… but more importantly, the kitchen is just about done!  It was one of my priorities, and I couldn’t get wait to get back in there.  My new kitchen has much more room than my old one, and I am already off and using it.  In these hot summer days, I wanted to be in the kitchen but not create a lot of heat.  So, I made a Tomato, Dill, and Goat Cheese Panini.  Delicious, and the closest thing to a grilled cheese I have had in a while!

Tomato, Dill, and Goat Cheese Panini

Pieces:

  1.  2 slices gluten free bread (my favorite is Canyon Bakehouse)
  2. 2 slices tomato, cut thin
  3. 1 tbsp spreadable goat cheese
  4. 1 tsp. freshly chopped dill
  5. 1 tbsp. vegan butter

Process:

  1. Spread the goat cheese on one slice of bread.
  2. Sprinkle the dill on top of the goat cheese.
  3. Layer the tomato and put the other piece of bread on top.
  4. Butter both outside sides of the bread, and cook on a panini grill or stovetop until done.
  5. Enjoy hot!

I paired it with red bliss potatoes sauteed with some dill and hot honey mustard.  Great combo!

Happy Allergy Free Eating!

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The perfect gluten free grain

Risotto.  Risotto is so rich and creamy, and gluten free!  It’s a little different than traditional pasta or rice, and is a great blank canvas for various flavor combinations.  I usually like to put a little meat and veg into risotto, so this week I tried to combine Pea and Prosciutto Risotto with Honey Mustard.  It reminded me of a good ham and honey mustard sandwich!  (If you like dairy, add some of your favorite cheese to this ham sandwich!)

Pea and Prosciutto Risotto with Honey Mustard

Pieces:

  1. 2 tbsp. chopped shallot
  2. 1 tbsp. olive oil
  3. 3 tbsp. hot honey mustard
  4. 1 cup arborio rice
  5. 3 cups gluten free chicken broth
  6. 2 cups frozen peas
  7. one eighth of a pound prosciutto, torn into pieces
  8. 1 tbsp. dill
  9. salt and pepper to taste

Process:

  1. In a deep saute pan over medium heat, stir the shallot and olive oil for about 3 minutes, until shallot starts to soften.
  2. Add the hot honey mustard and stir for another minute.
  3. Add the arborio rice and stir for one minute, just to toast and coat the rice.
  4. Add one cup chicken broth and stir.
  5. Continue to add the chicken broth, one half cup at a time and stirring, until the liquid is absorbed.  It does require attention and stirring, but is worth it!
  6. When almost all of the liquid is absorbed, add the peas and prosciutto and stir.  Cover and let simmer about 3-4 minutes.
  7. Add the dill and salt and pepper.
  8. Give it a final stir and serve hot.

Happy Allergy Free Eating!

 

 

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Shrimpy Pasta with Asparagus and Lemon

I was looking for a change of my usual meat- and- veggie dinner pace this week, so I bought some shrimp and gluten free pasta.  Gluten free pasta is actually pretty good… I have tried the corn, rice, and potato varieties.  They do have a slightly different texture, but still great for a pasta night.  And shrimp?  It is one of my faves…and bags of frozen shrimp were on sale this week.  So a light, easy, and quick recipe is born…

Shrimpy Pasta with Asparagus and Lemon

Pieces:

  1. one pound gluten free pasta
  2. one pound shelled and deveined shrimp
  3. one bunch of asparagus, cut into 2 inch pieces
  4. the juice of one lemon
  5. one cup of white wine
  6. 2 tbsp. lemon pepper
  7. 1 tbsp. dill

Process:

  1. Cook pasta according to package directions.
  2. In a large stir fry pan, add the shrimp.  Add a little cooking spray or oil to coat.
  3. On medium heat, stir the shrimp until they start to get pink.
  4. Add the lemon juice, white wine, lemon pepper, and dill.
  5. When the shrimp are just about cooked through, add the asparagus.
  6. Stir for about 3-4 minutes, just until the asparagus gets tender and the shrimp are cooked through.
  7. Serve over the cooked pasta, adding some of the leftover sauce to coat.

Happy Allergy Free Eating!

 

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