Calamari with red sauce
dinner, fish and seafood, food, gluten free
27th Nov 2009
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calamari with red sauce
Sick of turkey and all the sides you made for your meal? Try something completely different. Mr. Delicious made this for me on Monday night when I was working late on some projects in my office. It was kind of late by the time we ate, but it was well worth the wait!
Ingredients
1 lb. frozen calamari rings
1/2 large can Muir Glen crushed tomatoes
2 Tbsp tomato paste
2 Tbsp olive oil
1 medium white onion, diced
5-6 cloves garlic, minced
1-2 tsp each – oregano, parsley, basil, thyme, red pepper flakes (as desired)
salt and pepper
Method:
Add oil to a large pan and heat over medium high heat. When oil is hot, add onions, garlic and spices. Saute until fragrant and onions start getting soft and translucent. Add tomatoes and paste saute until pan heats up again and sauce is hot. Add calamari, making sure it is covered in sauce. When sauce is bubbling, reduce heat to low and simmer covered for 10 minutes. Then uncover pan half way so that sauce will reduce and thicken, and simmer about 20 minutes. The calamari should be tender when it is finished. Serve with yummy side dish, such as pumpkin with balsamic and rosemary, over pasta (if you can eat wheat) or with a salad.
Smothered pork chops with mushrooms
dinner, food, gluten free, pork, tasty tuesdays
27th Oct 2009
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Smothered pork chops
I made these amazing smothered pork chops for dinner on Sunday – they turned out great. The recipe comes from the final issue of Gourmet Magazine (rest in peace). The sad thing about this magazine’s departure is that it always delivered such great recipes and beautiful food photography right to my mailbox. And even though it’s not environmentally friendly, and it’s certainly easy to look up thousands of recipes all over the internet, there’s something so nice about the tangible nature of having printed material in bold, beautiful colors in front of you.
This recipe was in the quick kitchen section – the prep was pretty fast, the full cooking time took a little while, but you could easily do other things in the kitchen while they finished cooking.
Also, this recipe calls for flour, so of course I had to substitute – I used chickpea flour and it worked just fine.
Smothered pork chops with mushrooms
serves 4
active time: 15 minutes, start to finish: 55 min
2 lb bone-in pork shoulder chops
1/3 cup all-purpose flour – for gluten free, try chickpea flour
3 Tbsp oil, divided
1/2 lb fresh cremini mushrooms, sliced (I used button mushrooms)
1 tsp chopped rosemary
1 cup water
Smothered pork chops in the pan
Pat chops dry and season with 1 tsp salt and 1/2 tsp pepper, then dredge in flour, shaking off excess. Heat 1 Tbsp oil in a 12-inch skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
Add remaining 2 Tbsp oil to skillet and cook onion and mushrooms with rosemary and 1/4 tsp each salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.
Healthy stir-fried chicken
chicken, dinner, gluten free, tasty tuesdays, Uncategorized
29th Sep 2009
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Stir fried chicken
If you plan ahead, weeknight dinners can be simple and delicious. We cooked the brown rice a couple of days ahead of time so we didn’t have to worry about preparing it – just reheat and eat. Stir-fried chicken is a simple, healthy dish. What takes the longest is cutting up all of the vegetables. split that with someone and prep of this dish will be 30 minutes or less.
Ingredients:
4-5 cups chopped vegetables – we used cabbage, onions, peppers, celery (but use whatever you want)
1 pound boneless, skinless chicken breast or thighs
4-5 cloves garlic, minced
1 inch ginger, chopped fine
Sauce
4 tablespoons tamari (it’s wheat free)
2 tablespoons toasted sesame oil
1 heaping teaspoon corn starch (get a high-quality brand)
Mix and set aside
Heat a little oil in a wok on very high heat. Make sure the pan is super hot before you start cooking anything – the oil should look like it’s going to burn. Add the chicken and saute until it’s mostly cooked. Remove from the pan. Add in the vegetables and saute until cooked. Add the sauce and stir frequently. Near the end, add in the chicken to finish cooking. Serve immediately with brown rice.
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