Time to Cook!

Inspiration for wholesome weeknight & weekend cooking.

Posts tagged ‘gluten-free’

Roasted Fingerling Potatoes

Roasted fingerling potatoes are so easy and yummy and they go with so many things – hamburgers, lamb chops, grilled steak, pork tenderloin, chicken, fish, etc.  Enjoy!

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

Serves 4.

Ingredients:

1 1/2 pound mesh bag of fingerling potatoes

2 1/2 tablespoons extra virgin olive oil

3 sprigs fresh rosemary, minced

Sea salt flakes (Maldon) or kosher salt

freshly ground pepper

zest of 1 lemon (optional)

juice of 1/2 lemon (optional)

Directions:

Pre-heat oven to 450 degrees.  Rinse potatoes and pat them dry.  Cut potatoes into halves or thirds, so that they are all roughly the same size.  Place them onto a rimmed baking sheet and toss with the olive oil, rosemary, and a good sprinkle of salt and pepper.  Roast them in the oven (tossing halfway through) for about 20-25 minutes or until nicely browned.  The skins should appear a bit wrinkled and crispy.  Sprinkle with additional rosemary and salt if desired.  You can also toss potatoes in a bowl with lemon zest and lemon juice if desired.  Serve immediately.

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Lemon Lentil Soup

My friend Leanne introduced me to her favorite lentil soup from this Canadian cookbook.  I’ve tweaked it and it has become one of our family’s favorites.  The bright lemony taste balances well with the earthy, starchy taste of the lentils.  I could eat this once a week!  Sometimes I make twice the recipe and freeze the extra in gallon ziplock freezer bags.

Lemon Lentil Soup

Recipe adapted from Canadian cookbook Company’s Coming (May 16, 2008).

Lemon Lentil Soup

Serves 6.

Ingredients:

2 tablespoons extra virgin olive oil

3 cups chopped onion

2 cups chopped carrots

2 ½ teaspoons oregano

4 garlic cloves, minced

2 teaspoons fresh rosemary, chopped

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

2 bay leaves

12 cups chicken stock

3 cups dried red split lentils

4 tablespoons lemon juice

2 teaspoons grated lemon zest

¼ teaspoon freshly ground black pepper

¼ cup fresh parsley, finely chopped (optional)

Directions:

Heat olive oil in Le Creuset on medium-high. Add onion and carrots. Cook for 5-10 minutes, stirring often, until onion starts to brown.

Add oregano, garlic, rosemary, salt, 1 teaspoon pepper, red pepper flakes, and bay leaves. Cook for about 3 minutes, stirring often.

Add chicken stock and lentils. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for about 30 minutes, stirring occasionally, until lentils are very soft.

Discard bay leaves. Stir in lemon juice, lemon zest and 1/4 teaspoon pepper. Top individual bowls of soup with fresh parsley, if desired.

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Turkey Sausage Patties

My friend Sarah told me about this healthy breakfast sausage recipe that she makes for her family.  It’s great!  Next time I think I will make it with “dark” ground turkey (available at the meat counter at Whole Foods) since it is a bit more flavorful and less dry.  Mix this up the night before and it will brighten your Saturday or Sunday morning!  Note: I did use a pinch of Herbs de Provence, plus a little extra fennel seed, plus a bit of fresh rosemary.  Also, you can grind the spices in a mini prep processor or I have an extra coffee grinder that I dedicate to grinding nuts and spices only, and that worked well for this.

Turkey Sausage Patties

Recipe from Gwyneth Paltrow’s blog Goop.

Homemade Turkey Sausage Patties

“Sausage patties are one of the easiest things to make and are so much healthier and tastier than the scary processed options. Here I use a salt that I get at Borough Market in London that’s mixed with herbs de Provençe. If you can’t find it, simply use a pinch of herbs de Provençe, a little extra fennel seed and maybe a bit of rosemary.”

Serves: 4
Time: 15 minutes

Ingredients:

  • 1 teaspoon fennel seeds
  • pinch of hot chili flakes
  • pinch of cayenne pepper
  • pinch of herbs de Provençe salt
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped fresh sage
  • 1/2 pound ground turkey
  • 2 teaspoons real Vermont maple syrup
  • 2 tablespoons olive oil

Directions:

1. Using a mortar and pestle, Flavor Shaker (gotta love Jamie Oliver) or mini food processor, bash the fennel seeds, chili, cayenne, salts and black pepper together. Combine this spice mixture with the sage, turkey and maple syrup in a bowl until thoroughly combined.

2. Form the mixture into 12 small, thin patties. Heat the olive oil in a large nonstick pan over medium-high heat. Cook the sausages for about a minute and a half on each side, pressing down with your spatula to really brown them and keep them thin. Serve warm.

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Kale Chips

Although you can’t tell from the picture, these kale chips are light as air!  They are delicate and crispy and dissolve in your mouth when you eat them.  They are really a healthy replacement to potato chips and fun to have out as a snack or appetizer before dinner.  My friend Ashley made them for us and the kids and adults all loved them.  It’s great to have yet another way to serve this superfood.

Kale Chips

Kale Chips

Ingredients:

1 bunch fresh kale

2 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt

Directions:

Wash kale and dry thoroughly with paper towels.  Drying the kale well is key or your kale chips will turn moist and chewy just hours after you bake them.  Remove the large ribs and roughly tear the leaves into 2 inch pieces.  Spread them out onto 2 rimmed baking sheets (so they are not too crowded or they will steam) and toss with olive oil and salt.  Bake at 375 degrees for 13 minutes.  Season to taste with additional salt  if needed.  Serve warm or at room temperature within an hour or two of baking (or they may turn chewy).

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