Tag Archives: shallot

Bacon Creamed Spinach

Creamed spinach is one of my favorite side dishes.  I know, probably one of the least popular, but I love it (almost as much as beets!).  Actually, I like just plain old sautéed spinach, too.  If you don’t like creamed spinach as much as I do, here is a way to dress it up a bit… add cream and bacon!  Who couldn’t love creamed spinach with some bacon in it?

Bacon Creamed Spinach

Pieces:

  1. 2 pieces bacon (I like Applegate Farms turkey bacon)
  2. 2 tbsp. chopped shallot
  3. 1 tbsp. olive oil
  4. one and one quarter cup coconut (or other dairy free) creamer
  5. 1 tbsp. gluten free flour
  6. 3 tbsp. vegan butter
  7. 2 cups frozen spinach
  8. 2 tsp. nutmeg
  9. 2 tsp. pepper
  10. 1 tsp. salt
  11. one half tsp. cinnamon

 

Process:

  1. Chop the shallot and sauté in a pan with the olive oil.  Saute just for a minute or two.
  2. Chop the bacon into smaller than bite sized pieces.
  3. Saute the bacon with the shallot.  Add the vegan butter.  Saute until the bacon gets nice and crispy.
  4. Add the creamer and gluten free flour and stir for a couple of minutes to thicken.
  5. Add the spinach and continue to stir.
  6. Add the salt, pepper, nutmeg, and cinnamon.
  7. Stir until spinach is heated through.
  8. Serve hot!

 

 

 

bacon spinach

Happy Allergy Free Eating!

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Roasted Pear Salad

When my mom makes dinner, she almost always makes a salad to go with the meal.  A salad adds veggie servings and bulks up the meal to make you feel fuller.  She is always so creative with her salads, and this one was one of my favorites when I went visiting a couple weeks ago.  Hope you enjoy it as much as I do!

Roasted Pear Salad

Pieces:

  1. 4 Anjou pears
  2. 1 tablespoon vegan butter, melted
  3. 2 tablespoons sugar
  4. 2 tablespoons cider vinegar
  5. 1 shallot, minced
  6. 3 tablespoons extra virgin olive oil
  7. salt & pepper
  8. 1 small bunch trimmed watercress, rinsed & dried
  9. 1 small package mixed salad greens, rinsed & dried
  10. 1 cup crumbled blue cheese (optional)
  11. ½ cup toasted pecan halves

Process:

  1. Preheat oven to 500 degrees.
  2. Peel pears, remove cores and slice pears into fourths.
  3. Place slices in a large bowl and toss with the melted butter and sugar.
  4. Spread the slices on a baking sheet in a single layer.  Roast about @10 minutes.  Flip each slice over and roast @5 minutes longer.   Watch so pears don’t burn.
  5. Remove from oven and let cool.
  6. Whisk vinegar, shallot, oil, and salt&pepper to taste.
  7. Combine watercress and salad greens in a large serving bowl.  Gently toss with vinaigrette.
  8. To toast pecans:  Place pecan halves in dry small skillet over medium heat.  Shaking pan occasionally, toast for @1 or 2 minutes, until fragrant, careful not to burn pecans.
  9. Plate onto salad plates and top with pears, pecans and blue cheese.

pear salad

 

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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