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!
As I get ready to move, I wanted to make a meal that would have leftovers I could grab in the middle of box packing and unpacking. So I made a hearty Sausage, Pepper, and Onion Risotto and it was delicious! I used kielbasa sausage for a smoky flavor, and a few different peppers for a pop of color. Hope you enjoy… and I will be back in a couple of weeks or so once these boxes start moving and I can cook again!
Sausage, Pepper, and Onion Risotto
- 1 cup of risotto rice, cooked according to package directions (you will need 3 cups broth)
- 2 tbsp. vegan butter
- 1 tbsp. olive oil
- one half of an onion
- one half tsp. sugar
- one yellow pepper, green pepper, orange pepper, chopped
- one (lite) kielbasa link, about 1 lb.
- Cook the risotto rice according to package directions. I toast the rice first in the pan for just a minute, then add salt and pepper. Add the broth about a half cup at a time over low-medium heat, until it is all absorbed and the rice is cooked.
- While the rice is cooking, chop the onion.
- Saute the onion in a pan with 1 tbsp. butter and 1 tbsp. olive oil. Add the sugar on top, and stir over low heat until the onion starts to caramelize.
- When the onion is just about cooked, add the chopped peppers and other 1 tbsp. butter. Continue to saute.
- When the peppers are just about cooked through, cut the kielbasa into bite sized pieces and add to the peppers and onions.
- Saute just until the kielbasa is heated. (I use the fully cooked links, so I don’t have to worry about waiting for them to cook through.)
- Add the cooked risotto and stir.
- Serve hot.
Happy Allergy Free Eating!
I hope everyone enjoyed their holiday weekend! I know that I certainly did, with my favorite foods and people. Even though food holidays can be tough, I have learned to make smart food choices, and realize that I do actually have choices. Even though my Thanksgiving plate didn’t look like everyone else’s, that didn’t mean that I didn’t enjoy it! I had turkey and root vegetables, with my favorite starter of shrimp cocktail! Nothing too shabby about that.
This year, my family and I went out to eat for Thanksgiving. Although eating out in a restaurant can be tough, I still ended up with a delicious meal. But, because I knew I wouldn’t be able to have my all time favorite Thanksgiving food, stuffing, my mom made me a gluten free batch to have in my fridge! Now I can enjoy my favorite stuffing recipe for a few more meals than just last Thursday evening…
Mom’s Apple, Celery, and Sausage Stuffing
- 1 small onion, chopped
- 3-4 stalks celery, chopped
- olive oil for sauteing
- 2-3 chicken apple sausage links, chopped into bite sized pieces
- 2 green apples, peeled and cut into bite sized pieces
- 2 tbsp. parsley
- 2 tbsp. thyme
- 1 small jar of chestnuts, chopped
- 1 package of gluten free stuffing
- 2-3 tbsp. vegan butter
- 3 cups gluten free chicken broth
- salt and pepper for seasoning
- In a large pan coated with olive oil, add onion and celery. Stir for a few minutes until they start to get tender.
- Add the sausage and apple bites, stirring to let the flavors mix and mingle.
- When the fruit and veggies start to really tenderize, and the sausage starts to cook, add the parsley, thyme, chestnuts, and stuffing bits. Stir together to incorporate.
- Add vegan butter pads on top and pour in chicken broth.
- Bake covered for 45 minutes, until everything cooks through.
- Season with salt and pepper, and serve!
Well… I’m off to enjoy the best part of Thanksgiving… leftovers! Happy Allergy Free Eating.
Still dreaming about the fresh Cajun meals I enjoyed while in New Orleans this summer, I decided to make my own version of Jumbalaya for some friends I am having over tomorrow night. It is pretty inexpensive to make, easy to serve a large group of people, and definitely a crowd pleaser. The best part was that I used a Cajun spice I bought while in New Orleans this summer, appropriately named “Slap Ya Mama” spice mix! Although a simple blend of chili powder, garlic, salt, and pepper… it was delicious… and the name made it even more so!
Jumbalaya for a crowd
- 2 pounds chicken tenders
- 2 tbsp. olive oil for sauteing
- 2 cans chopped tomatoes
- 1 package Andouille sausage
- 2 cups of rice
- 1 package frozen corn and red pepper mix
- 2 tbsp. Slap Ya Mama seasoning (or your own spicy mix)
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 1 tsp. parsley
- Chop the chicken tenders into bite sized pieces.
- In a shallow saute pan with olive oil, saute the chicken tender pieces until cooked through. While they are cooking, add 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika, and 1 tsp. parsley and stir frequently.
- Cook 2 cups rice to package directions.
- In a large pan, add the rice, chicken, canned chopped tomatoes, sausage links (cut into bite size pieces), package of corn and pepper mix, 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika.
- Stir and heat on low heat until heated through.
- Serve hot… preferably with a banjo player!
Happy Allergy Free Eating!