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Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘gluten-free’

Personal Potato Gratin Stacks

This is a fun recipe because it’s easy to make, yet looks so elegant!  My kids like this (they think the stack is fun) or it could also make a nice side dish to a fancier dinner if you are entertaining.  It’s so delicious…

Personal Potato Gratin Stacks

Recipe from blog Witty in the City, which was adapted from Martha Stewart’s Everyday Food.

Personal Potato Gratin Stacks

Ingredients:

  • Baking potato – 1 (for 2 servings)
  • Gruyère cheese
  • Cream
  • Salt and pepper

Directions:

To make these potato gratins, preheat your oven to 400ºF. Use a mandoline to slice a baking potato into 1/8th of an inch slices. Make sure the slices are all the same size so that the potatoes cook evenly. One potato makes about 6 gratin stacks. Two stacks per person is probably sufficient for most people, but we each ate 3 and wanted more!

Coat a muffin tin with non-stick spray. Put 2 potato slices into each of the cups, and season them with salt and pepper. Sprinkle on some shredded Gruyère cheese. Repeat this process until your muffin tins are full, about 2 more times/4 more slices.

After you’ve salted and peppered the top potatoes, pour 1 tablespoon of cream into each cup. Sprinkle more shredded cheese over the tops.

Bake the potato gratins for 30 minutes or until the cheese is brown and the potatoes can easily be pierced with a fork. Run a small knife around the edges of the stacks to break them free from the muffin tin, and pop them out. I don’t know what happens to the cream, but these potato stacks aren’t liquidy at all.

The top layer is crisp from the cheese and the heat, and the bottom layer is crisp from touching the hot metal muffin tin. And the in-between layers are perfectly soft and cheesy. You can pick these stacks up with your fingers and take bites out of them (me), cut them with a fork and knife like a civilized person (David), or peel each layer apart for more individualized attention (also me). I want another one right now.

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Spicy Red Lentils

This is a very flavorful lentil salad if you are looking for something different…

Spicy Red Lentils

Recipe from Mayo Clinic.

Spicy Red Lentils

This Moroccan-style dish is quick to assemble. Serve it as a side dish with roasted meats or fish. In larger portions, it also makes a satisfying main course.

By Mayo Clinic staff

Serves 6.

Ingredients

  • 1 1/4 cups dried red lentils, picked over, rinsed and drained
  • 3 cups water
  • 1 bay leaf
  • 1/2 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1/2 serrano chili, seeded and finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons chopped fresh flat-leaf (Italian) parsley
  • 3 tablespoons chopped fresh cilantro (fresh coriander)
  • 1 1/2 tablespoons chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar

Directions

In a saucepan over high heat, combine the lentils, water, bay leaf and 1/4 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 12 to 14 minutes. Drain and discard the bay leaf. Set aside.

In a small frying pan, heat the olive oil over medium heat. Add the chili and garlic and saute until softened, about 1 minute. Add the cumin, coriander and cinnamon and cook until fragrant, about 1 minute. Remove the pan from the heat.

In a large bowl, combine the lentils and the spice mixture. Toss gently to mix. Stir in the parsley, cilantro and mint and season with the remaining 1/4 teaspoon salt and the pepper. Stir in the vinegar and serve immediately.

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Mixed Greens with Carrot-Ginger Dressing

I am obsessed with this salad dressing.  My whole family is.  Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week.  We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados).  I’ve even tossed it into some leftover quinoa.  It’s good on everything!  This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since.  Enjoy!

Carrot Ginger Dressing

Recipe from Gwyneth Paltrow’s cookbook “It’s All Good“.

Carrot-Ginger Dressing

Makes 2 1/2 cups

Ingredients:

2 carrots, peeled and roughly chopped

2 shallots, peeled and roughly chopped

1/4 cup roughly chopped fresh ginger

2 tablespoons sweet white miso paste

1/4 cup rice vinegar

2 tablespoons light raw honey or xylitol (I just used regular honey)

2 tablespoons toasted sesame oil

1/2 cup grapeseed oil

1/4 cup water

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

Directions:

Purée everything together in a powerful blender until absolutely smooth.

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Arugula Salad w/ Pine Nuts

I love this simple arugula salad – the peppery arugula, the nuttiness from the toasted pine nuts, and the zing from the sherry vinegar make a nice combination.  This is great served with a grilled cheese or pizza!

Arugula Salad

Arugula Salad

Serves 2

Ingredients:

Arugula, washed and patted dry

1 tablespoon pine nuts

1 tablespoon sherry vinegar

2 1/2 tablespoons extra virgin olive oil (good quality)

Sea salt flakes (Maldon)

Directions:

Toast the pine nuts in toaster oven for 2 minutes or until lightly browned (be careful not to burn!)  Set aside to cool.  In a small bowl prepare sherry vinaigrette: combine 1 tablespoon sherry vinegar and a pinch of sea salt flakes; whisk in 2 1/2 tablespoons of extra virgin olive oil.  Grab three handfuls of arugula and toss into a medium mixing bowl.  Add pine nuts and as much sherry vinaigrette as you desire.  Toss and season to taste with more salt, if needed.

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Parmesan-Roasted Cauliflower

I’m always looking for yummy cauliflower recipes since it’s so good for you (filled with nutrients, antioxidants, fiber, and cancer-preventing potential).  I hated cauliflower growing up (I think it was just steamed with little to no seasoning – blech!)  Now I do love it, roasted or puréed.  This is a tasty recipe, but next time I might lower the cooking temp from 425 to 400 degrees (as you can see, my florets got pretty charred!)

Parm Roasted Cauliflower

Recipe from Bon Appetit.

Parmesan-Roasted Cauliflower

Serves 4.

Ingredients:

1 head cauliflower

1 medium onion, sliced

4 thyme sprigs

4 unpeeled garlic cloves

3 tablespoons olive oil

kosher salt and freshly ground pepper

1/2 cup grated Parmesan cheese

Directions:

Pre-heat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

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Carrots with Black Sesame & Ginger

This is a different take on carrots as your vegetable!  Very colorful and delicious with Asian flavors and can be made ahead!

Carrots with Black Sesame & Ginger

Recipe from Gwyneth Paltrow’s cookbook “It’s All Good”

Carrots with Black Sesame + Ginger

Serves 4

Ingredients:

2 tablespoons extra virgin olive oil

2 teaspoons finely minced fresh ginger

4 large carrots cut into matchsticks (about 4 cups)

Coarse sea salt

A couple of drops of hot toasted sesame oil

1 teaspoon soy sauce or Tamari

1 tablespoon toasted black sesame seeds

Preparation:

Heat the olive oil in a large non-stick skillet set over high heat.  Add the ginger and cook, stirring it into the oil, until it becomes fragrant, just 30 seconds or so.  Add the carrots and stir to combine them with the gingery oil.  Add a big pinch of salt and 1/4 cup of water and turn the heat down to medium-high.  Cook until the carrots just begin to soften and the water evaporates, 4-5 minutes.  Stir in the sesame oil, soy sauce, and sesame seeds and serve.

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