Blog – Page 19

DIY Lunch Stations Make Lunchtime Easier

*denotes affiliate links. All images are affiliate-linked

Running a household. Keeping the kids safe and occupied. Errands and doctor’s appointments. And meals. So. Many. Meals. Even if you enjoy cooking, the logistics can get overwhelming. And lunchtime in the midst of a busy day can be tricky. (especially if Mom might like an ounce of downtime to recharge!)

DIY Lunch Stations to the rescue! Due to the popularity of her DIY Breakfast Stations, Kim at Not Consumed has created another great system to help us simplify and streamline our meals!

The idea is simple: Do a little bulk-cooking session, and enjoy having well over one hundred DIY-ready lunches ready to roll! Lovely! You can read more about it here.

*Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Make Pan Pizza at Home

stove top pizza

I saw this cool video today that shows how to make pan pizza at home! Have you tried this? I’m gonna!

How to Choose a Pepper for Your Recipe

Picking a pepper: How to choose the right pepper for your recipe

Cooking with peppers is a time honored tradition in every single culture. That’s because peppers come in all varieties from sweet to earth shaking, blow your hair off, hotness (my husband’s favorite…. blech!). Understanding the various types of peppers can go far in helping you choose what to put into your recipes based on your desired result and personal preferences.

First of all, did you realize that peppers are fruits, and not vegetables? (yeah, me neither) They grow on a “tree”, just like a tomato which is also a fruit. The most common peppers most people are familiar with are the bell pepper varieties. Due to the proliferation of Mexican food, most of us are also familiar with jalapenos. But there are many more types of peppers. Choosing from them needs to be done based on how you want your recipe to turn out. (Using the wrong pepper can deem your recipe non-edible at times!)

Bell Peppers — Named due to their “bell” shape, these come in many colors – the most common being green, yellow, orange and red. They are not spicy at all, and are often referred to as “sweet” bell peppers due to this fact. You can eat them in all kinds of dishes from sweet to savory, cooked or raw. They’re really good stuffed with a savory rice mixture and baked.

Banana Peppers — Only slightly more spicy than a bell pepper they are also named due to their appearance and color. They’re longer with a yellow hue, although there are also green and red banana peppers. Banana peppers are great eaten raw or lightly cooked and have far more flavor than the sweet bell pepper.

Poblano Pepper — Very dark green and shaped kind of like the banana pepper these are much more spicy. Poblano peppers are only slightly less spicy than a jalapeno pepper. When they are dried, the are called ancho peppers, and can be used in many recipes where some fire is desired. They are also great to stuff and grill due to their thick walls.

Fresno Peppers — These are the kind of hot peppers used in salsas which provide a beautiful red color boost to recipes and are hotter than the jalapeno. They can be eaten raw or cooked, and are the same heat as the average jalapeno peppers which makes them good to combine with jalapenos to provide two pops of color.

Jalapeno Peppers — Crispy and spicy, without being unbearable these peppers are a common addition to many recipes calling for some mild heat. Always discard the seeds, before chopping or eating regardless of adding to a recipe or eating raw. As you begin working with hotter peppers, you may also want to consider wearing gloves. At the very least, do not touch anywhere on your face before you thoroughly wash your hands. Jalapeno’s are great baked, grilled, fried or pickled.

Habanero Peppers — Twenty or more times hotter than your average jalapeno, high in capsaicin (the chemical that causes the burning sensation skin), it’s important to be careful using these delightful fruits in dishes. They vary in color and can add a brightness and an extra punch of heat, with just a slight addition to any recipe. Try using in a homemade salsa recipe by substituting just one habanero for the other peppers called for in the dish. A little bit goes a long way.

In addition to these peppers there are other varieties both fresh and dried such as Serrano, the popular dried and powdered Cayenne, the dangerous Ghost Chili (my husband’s favorite). When choosing the right pepper consider its color, it’s flavor and its heat level to ensure that you add just the right touch to any recipe calling for peppers. Also, read about it to ensure that you don’t overdo it. Believe it or not, people have actually died eating peppers that were too hot in eating contests.

Gluten Free Valentine’s Day Recipes

With Valentine’s Day fast approaching, you may be thinking about whether to go out to dinner and chance a gluten cross contamination or having a romantic Gluten Free Valentine’s Dinner at home.

I have a few delicious gluten free Valentine’s day Recipes to share with you today. They won’t keep you in the kitchen all evening and it will taste like you cooked all day. The cake can be made ahead of time to save work on Valentines Day. I hope you enjoy it.

We are going to start with a tossed salad with Italian dressing (Kraft Italian is gluten free) next is a nice poached salmon on a bed of linguine and topped with a smokey cream sauce. And what would Valentines Day be without chocolate. I have a delicious flourless chocolate cake for dessert.

Salmon and Linguine with Cream Sauce

1 pound Fresh or Frozen Skinless Salmon Fillet
1 Cup Water
1 Cup White Wine (something you would drink)
Gluten Free Cooking Spray
1/3 cup Onion, diced finely
1 1/2 Cups Milk
1 1/2 teaspoons cornstarch
6 ounces Philadelphia Cream Cheese, cubed and softened
2 ounces (1/2 Cup) Smoked Gouda Cheese, finely shredded
1 Tablespoon Fresh Chives, snipped
1/4 teaspoon ground black pepper
1 9 ounce package uncooked Gluten Free Linguine

If salmon is frozen, thaw it out. Rinse salmon and pat dry. Cut it into 4 equal size pieces. Measure the thickness of the Salmon, this will determine how long you cook each piece. In a 12 inch skillet, bring water and white wine to a boil. Add salmon to the skillet, and return to a boil then reduce heat. Cover and simmer about 5 minutes per 1/2 inch thickness of salmon, and salmon flakes easily with a fork.

Coat a medium saucepan with the cooking spray. Place onion in saucepan, and cook until tender. Place milk and cornstarch in a gravy shaker or jar with a tight fitting lid and shake until lump free. Pour into saucepan with the onion. Whisk and cook until slightly thickened. Cook 2 minutes more then add the Philadelphia cream cheese and Gouda cheese. Continue simmering and stirring until the cheeses are melted. Stir in the snipped chives and ground black pepper.

While the cheese sauce is simmering, cook pasta according to package directions. Drain and place pasta equally on plates, place salmon on top of pasta and spoon cheese sauce over salmon. Garnish with more snipped chives if desired.

The following recipe comes from Whole Foods. It is very decadent and rich. A little piece goes a long way.

Flourless Chocolate Cake with Dark Glaze

12 ounces bittersweet chocolate chips
1 cup (2 sticks) plus 3 Tablespoons butter, cut into chunks
1 1/4 Cup Sugar
6 Eggs
1 Cup unsweetened Cocoa Powder
1 Tablespoon Milk
1 Tablespoon Honey
1/4 teaspoon gluten free vanilla extract

Preheat oven to 375 degrees. Spray a 9-inch springform pan with gluten free nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray also, then set the pan aside.

Place 2/3 ( 8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with the butter until completely blended. Remove from heat and transfer to a large bowl. (You could also use the microwave to melt the butter and the chocolate, if desired.) Add sugar and mix well. Add the eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and the top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing the sides of the springform pan. Remove and discard the parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces of chocolate and the 3 tablespoons of butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Mary Blackburn
Blog: http://www.easyglutenfreeliving.com
Twitter: @MaryB2010
Facebook: http://www.facebook.com/maryblackburn2010