Tag Archives: olive oil

Sausage, Pepper, and Onion Pasta Salad With Horseradish Dressing

Part of my cultural background is Polish, and I love it when my mother cooks Kielbasa sausage on a weekend morning.  So why not have it for lunch or dinner, too?  This is a spicy pasta salad that combines the classic summer flavors of sausage, peppers, and onion.  Hope you enjoy, as I have been this week!

Sausage, Pepper, and Onion Pasta Salad with Horseradish Dressing

Pieces:

  1. one kielbasa sausage link
  2. one read pepper
  3. one yellow pepper
  4. one half of a sweet onion
  5. 2 tbsp. olive oil for sauteing
  6. your favorite gluten free pasta (I used one half of a box/bag)
  7. 2 tbsp. olive oil for the dressing
  8. 2 tbsp. white wine vinegar
  9. 1 tsp. lemon pepper
  10. 2 tsp. dried thyme
  11. 3 tbsp. horseradish mustard (or 1 tbsp. horseradish and 2 tsp. Dijon mustard)
  12. 1 tsp. honey
  13. 3 tsbp. chopped parsley
  14. salt and pepper

 

Process:

  1. Cook the pasta according to package directions. Drain.
  2. Chop the peppers and onions into bite sized pieces.
  3. In a large sauté pan, sauté the peppers and onions in olive oil and salt and pepper until cooked (not crisp anymore).
  4. Cut the kielbasa lengthwise down the middle and then into bite sized pieces.
  5. In another large sauté pan, cook the kielbasa until cooked through and a little charred around the edges. (I didn’t use oil because the kielbasa has fat on it that should help it to sauté nicely)
  6. In a large bowl, combine the cooked and drained pasta, peppers, onions, and kielbasa.
  7. To make the dressing, put the olive oil, white wine vinegar, lemon pepper, thyme, mustard, and honey in a dressing shaker or bowl and shake/stir to combine.
  8. Pour the dressing over the pasta salad and stir to combine.
  9. Dress with chopped parsley.
  10. Enjoy hot or cold!

sausage pepper onion pasta salad

Happy Allergy Free Eating!

 

 

 

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Pouch Potatoes

I love trying new ways to cook potatoes.  They go with any meal, are easy to flavor, and can be cooked in so many different ways.  Here, I tried steaming the potatoes in an aluminum foil pouch that I baked in the oven.  I imagine you could do the same thing on the grill.  This recipe is also very open to different flavors by just changing what goes into the pouch.  Instead of rosemary and olive oil… try paprika and chili powder, or dijon mustard and lemon thyme, or even citrus zest!

Pouch Potatoes

Pieces:

  1. one to two pounds small red potatoes
  2. 3-4 sprigs fresh rosemary
  3. 2 tbsp. olive oil
  4. 2 tbsp. vegan butter
  5. 2 tsp. salt
  6. 2 tsp. lemon pepper

Process:

  1. Cut the potatoes into quarters, or bite sized.
  2. Using a large piece of aluminum foil, create a pouch by putting the potatoes on top of the foil.  Then sprinkle the olive oil, butter, salt, pepper, and rosemary on top and fold up the sides of the foil.
  3. Bake at 375 for about 25 minutes, or until fork tender.  You could also steam on the grill, keeping the lid to the grill closed.
  4. Serve hot!

pouch potatoes

Happy Allergy Free Eating!

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Honey Goat Cheese Dressing

I love reading menus, naturally.  I get ideas on what I can make in my own kitchen, and often find combinations that I haven’t thought of yet.  Recently, I went to a local gluten free pizza place and read through their salad offerings.  They had a beet said with goat cheese that sounded delicious (I LOVE beets)… but I instantly shook my head and told myself to save the $8 because I knew could make my own version.  So here goes!

Beets with Honey Goat Cheese Dressing

Pieces:

  1. 2 tbsp. goat cheese
  2. 2 tbsp. olive oil
  3. 1 tbsp. white wine vinegar
  4. 1 tbsp. lemon pepper
  5. pinch of salt
  6. 1 tbsp. honey
  7. 1 tsp. dried or fresh parsley
  8. 1 can beets, drained
  9. one quarter cup chopped walnuts

Process:

  1. In a bowl or salad dressing canister, combine the goat cheese, olive oil, white wine vinegar, lemon pepper, salt, honey, and parsley.  Use a fork to stir and combine until creamy.
  2. Drain beets and plate. (You could also put over a bed of lettuce for a greener salad.)
  3. Top the beets with the dressing and a sprinkle of walnuts.
  4. Enjoy!

beets

Happy Allergy Free Eating!

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Cinnamon Spiced Carrots

Last week, I had the wonderful opportunity to spend time with family for the Thanksgiving holiday.  I did not cook, which of course was nice, but it also made me want to try a few of my own Thanksgiving recipes when I came home!  I cooked an herb crusted turkey breast with my mom’s stuffing and my new Cinnamon Spiced Carrots.  The carrots were super easy to do, and I would enjoy them all winter long!

Cinnamon Spiced Carrots

Pieces:

  1. 8 carrots, peeled and diced into quarter inch rounds
  2. 4 parsnips, peeled and diced into quarter inch rounds
  3. 2 tbsp. olive oil
  4. 2 tbsp. cinnamon
  5. 1 tbsp. nutmeg
  6. 2 tbsp. honey

Process:

  1. Peel and cut the carrots and parsnips.
  2. In a large bowl, combine  the carrots, parsnips, olive oil, cinnamon, nutmeg, and honey.
  3. Toss the ingredients with your fingers a few times to combine.
  4. In a roasting pan, pour the carrot mixture.
  5. Bake at 350 degrees about 35 minutes, until the carrots are fork tender.
  6. Serve hot!

Happy Allergy Free Eating!

 

 

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White Beans with Rosemary and Lemon

Over the summer, my mom and I went to a great little cafe for lunch.  I ordered a delicious Greek salad that came with a side of white beans.  The white beans were the best part of the lunch!  I just had to try to re-create them at home.  I think they turned out great, and would be a great side dish to any meal.  And, they only took about 10 minutes to make!

White Beans with Rosemary and Lemon

Pieces:

  1. one 15 oz. can white cannellini beans
  2. 2 tsp. chopped fresh rosemary
  3. 2 tbsp. olive oil
  4. 2 tbsp. lemon juice
  5. generous pinch of salt and pepper

Process:

  1. Drain the can of beans.
  2. In a large saute pan, pour half of the beans.  Mash them with a potato masher.
  3. Pour in the other half of the drained beans.
  4. Over medium heat, add the rosemary, olive oil, lemon juice, salt, and pepper.
  5. Cook just until heated through.
  6. Serve hot.

Happy Allergy Free Eating!

 

 

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Not Your Average Tomato Basil Salad

Summer practically begs for fresh tomato and basil salads.  It is such a fresh combination, and summer is the perfect time for home grown basil.  Here is a tomato basil salad that will add some spice to any summer night… it certainly isn’t what you are expecting.  And one of my new favorites.

Not Your Average Tomato Basil Salad

Pieces:

  1. 2 tomatoes, chopped into bite sized pieces
  2. 1 mango, peeled and chopped into bite sized pieces
  3. one cup freshly chopped basil
  4. 1 tbsp. olive oil
  5. 1 tsp. curry powder
  6. 1 tsp. red pepper flakes
  7. salt and pepper to taste

Process:

  1. Chop the tomatoes, mango, and basil.
  2. Toss in a bowl, drizzle with olive oil.
  3. Sprinkle curry powder, red pepper flakes, and salt and pepper.
  4. Serve cold.

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Fresh Salsa Chicken

With my new house, I also got a new grill and have been loving it during these summer days!  It doesn’t heat up the kitchen the way an oven does, and is really easy to use.  Among burgers and hot dogs, I have been trying different grilled chicken recipes.  Here is a fresh salsa recipe to put over plan grilled chicken.

Fresh Salsa Chicken

Pieces:

  1. 3 tomatoes
  2. one half of an onion
  3. juice of one lime
  4. 3 tbsp. chopped cilantro
  5. 2 tbsp. olive oil
  6. diced jalapeno peppers, if you want to add a little spice
  7. salt and pepper
  8. 1 lb. chicken tenderloins

Process:

  1. Dice the tomatoes into small pieces, being sure to scoop or cut out the seeds and core.
  2. Finely dice the onion.
  3. In a large bowl, add the diced tomatoes, onions, lime juice, chopped cilantro, olive oil, and salt and pepper (and optional peppers).
  4. Stir to combine and let sit for at least an hour to let the flavors mingle.
  5. Grill the chicken tenderloins, about 3 minutes each side until cooked through.
  6. Serve the chicken hot with some fresh salsa spread on top.

Happy Allergy Free Eating!

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Pumped Up Pasta Primavera

With the spring weather coming (or already here?), you can start to see the increase in vibrantly colored vegetables available.  To someone who’s diet is half fruits and vegetables, this excites me!  So this week I made full use of the vegetable section at the grocery store, and made a healthy, vegetarian, and pumped up pasta primavera.

Pumped Up Pasta Primavera

Pieces:

  1. 2 zucchini, washed and chopped into bite size pieces
  2. 2 yellow squash, washed and chopped into bite size pieces
  3. 1 red pepper, washed and chopped into bite size pieces
  4. 2 handfuls green beans, ends cut off and beans cut in half
  5. 1 package chopped mushrooms
  6. 2 handfuls snap peas, ends cut off
  7. 2 sprigs rosemary
  8. 5 large basil leaves
  9. juice of one half of a lemon, plus a little rind
  10. 3 tbsp. olive oil
  11. 1 tsp. sea salt
  12. 1 tbsp. lemon pepper
  13. half package of gluten free pasta
  14. 3 tbsp. vegan butter
  15. 3 tbsp. chopped parsley
  16. 1 tbsp. chopped chives, for garnish
  17. salt and pepper, to taste

Process:

  1. In a large saute pan over medium heat, saute the chopped zucchini, yellow squash, red pepper, and green beans with olive oil, sea salt, lemon pepper, and lemon juice.
  2. Saute until barely tender (about 7 minutes), stirring every few minutes.
  3. Add the mushrooms, snap peas, lemon rind, rosemary, and basil.
  4. Saute for another 5 minutes, until vegetables are crisp but tender.  Remove the rosemary and basil when done cooking.
  5. While the vegetables are cooking, cook pasta according to package directions.
  6. When the pasta is done and drained, put it back in the pan with the butter and parsley.  Stir until butter is melted.
  7. Add the vegetables and stir until combined.
  8. Serve hot, with chopped chives and salt and pepper on top.

I love this recipe because there are so many variations and you can really make it your own… choose your favorite vegetables, spices, protein sources.  Hope you enjoy!

Happy Allergy Free Eating!

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Spring has sprung… time for pesto!

Happy spring to all those enjoying these wonderfully warm days!  In my mind, winter is officially over… but I will only bring out the flip flops one day at a time until we all really believe it.

In the summertime, I enjoy making pesto with fresh basil.  Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto.  Spring Pesto uses a basil base, but other in season ingredients to boost its flavor.  It is very rich and easy to make.

Spring Pesto

Pieces:

  1. 1 cup basil leaves
  2. one quarter cup chopped walnuts
  3. one half of an avocado
  4. 1 cup spinach leaves
  5. 3 tbsp. olive oil
  6. one quarter cup non dairy creamer
  7. one half tsp. garlic salt
  8. 1 tsp. lemon pepper

Process:

  1. Combine all ingredients in a food processor.
  2. Chop on high until well blended.

Normally, pesto is served on pasta.  Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto.  Then I baked them at 375 degrees for about 35 minutes, until done.  Delicious!

Happy Allergy Free Eating!

 

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Sweets and Beets

Beets.  You either love them or hate them.  I found out that I love them a year ago when a close friend made me try a salad that had beets on it.  I was very skeptical, but took the first bite and couldn’t believe what I had been missing out on!  I love their smokey, woody taste because they are so different than any other vegetable.  I enjoy roasting my own beets in the oven, but wanted a beet recipe that didn’t take much time after a long work day.  And so came Sweets and Beets with Rosemary Garlic Sauce.  A great hearty side dish for any meal!

Sweets and Beets with Rosemary Garlic Sauce

Pieces:

  1. 2 sweet potatoes, peeled and sliced into quarter inch rounds
  2. 2 cans beets (cut in rounds), drained
  3. olive oil for misting
  4. salt and pepper for seasoning
  5. 3 tbsp. olive oil
  6. 1 tsp. lemon juice
  7. 1 tsp. chopped garlic
  8. 1 tsp. chopped rosemary (preferably fresh)

Process:

  1. On a cookie sheet, spread the sweet potato rounds and drained beet rounds.
  2. Mist with olive oil, and season with salt and pepper.
  3. Roast at 375 degrees for about 40 minutes, until the sweets are tender.
  4. While the sweets and beets are roasting, make the sauce by combining olive oil, lemon juice, garlic, and rosemary. Whisk to combine.
  5. When the sweets and beets are done cooking, toss them with the rosemary garlic sauce.
  6. Serve hot.

 

Happy Allergy Free Eating!

 

 

 

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