What's for Dinner?

Just because you cut out dairy, meat, wheat, sugar, fruit and wine doesn't mean you have to sacrifice flavor!

  Here are two recipes I cooked up this week.  

They are vegan and gluten free but oh so tasty!

Pasta Caprese 

Ingredients:

 2 tbsp. grape seed oil

1 small onion, chopped

5 cloves garlic, minced

5 tomatoes diced or 14 oz can of chopped tomatoes

½ tsp. dried basil

1 bunch fresh basil rough chopped

1 package of brown rice pasta (or pasta of your choice)

*1 brick of firm tofu or 8 ounces of cubed mozzarella

salt

Directions

Warm the olive oil in a pan, add the onions and cook until softened, about 5 to 6 minutes. Add in the tomatoes and sauté for 2-3 minutes. Stir in the garlic and cook for 30 seconds.  Crumble the tofu and add to the pan and stir.  Reduce heat and simmer for 5-7 minutes.  Remove from heat and add basil, cooked pasta, and stir.  Salt to taste.  If your mixture is too dry, drizzle some olive oil and incorporate.

*If you allow dairy in your diet, you can replace the tofu with cubed mozzarella.  If you use the mozzarella, be sure to add to pasta mixture after it has slightly cooled to prevent your mozzarella from melting.

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Curried beans with rice

Adapted from Mels

 Kitchen Cafe

Ingredients:

1 tbsp Grape seed oil
1 onion, chopped
4 cloves garlic, finely minced
2 tomatoes, chopped
1/2 tsp tumeric

1 tsp yellow curry
pinch cayenne, or to taste
1/2 tsp salt
1 tsp paprika
1 tsp Garam Masala
1 cup vegetable stock 
1 can black-eyed peas, lightly drained (I used lentils and black beans since that's what I hand)
2 tbsp chopped fresh cilantro

1 brick of tofu (firm) cubed 

Directions
Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, curry, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add stock, tofu, and beans. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with brown rice

 Click here to view original Recipe from Mel's Kitchen Cafe 

Forever 29

This past weekend we celebrated Matt’s 29^th birthday.   

Saturday was filled with great food, family and fun! 

A mellow weekend in comparison to his other birthdays but a rite of passage in some respects,as this was the first year Matt spent his birthday as member of our family rather than a single bachelor.  To be honest, I was worried slightly concerned that this birthday would not live up to his “norm”.  Those of us with children know, once you become a parent, those days of wild parties are few and far between.    I've had my fair share of dull birthdays over

 the past 10 years and I wanted to ensure that Matt’s first family birthday celebration was as special as he is.

When I was younger, birthdays were the most exciting thing.  As the years creep up I find myself wanting to ignore the day all together.  I seem to have forgotten how much I *used* to  love my birthday.  So out of sheer love for my man, I harkened back to my childhood and remembered all the special things my mom did on my big day.  Great breakfast, any dinner I wanted, and of course singing the Beatles “Birthday ” to me on my birth minute (7:35am).  

She made it all about “me”. 

Using that recipe, I made the day all about him.  We had a great breakfast (Eggs Benedict), special birthday surprises, and a fabulous dinner with family.

  Oh and the Brooks family southern style Red Velvet Cake!

Best part – at the end of the evening he said – "This is the first time I’ve had a birthday where I got everything I wanted!"  Success!

Sometimes amazing days don't hit you over the head with a 2x4, they creep in quietly and stay in your memory forever.

Thanks to my Pinterest obsession I found this great idea!
  A picture for every year attached to a balloon

What's a party without a balloon fight?

Brooks Family Red Velvet Cake with Bananas

Blue Cheese Coleslaw - so goood!

Steak and Herbs de Provence.  Best Combo!  If you haven't tried it - DO IT!

Birthday boy enjoying his first bite :)

Make a wish!

What’s for dinner: leftover edition

What’s for dinner: leftover edition        

   

I pride myself on creating delicious meals on a limited budget. When I plan my dinner menus I secretly play a game with myself. To win the game, I must make a meal for all four of us for under $10.  Nine times out of ten I am successful.  I only lose the game when I am feeling self-indulgent and really want to get fancy and splurge on salmon or filet mignon.  Yes, I’m a lame-o!  Doesn’t take much to get me excited!

Last week I scored some great deals at the local independent markets (10lbs. of onions for $1, 2 lbs. of jalapeños for $1, 6 boneless chicken breasts for $5 and some great inexpensive Indian spices) so I decided to use all of those goodies to try a new recipe: Tandoori Chicken.

Apparently my eyes were bigger than my tummy! I coated all 6 chicken breasts with the lovely spice rub. Not surprisingly, we had leftovers (duh!).  I packed up my chicken and went to bed wondering what I could do with the leftovers the next evening.

This morning, the light bulb above my head switched on and I decided to use the leftovers to make a tandoori chicken quesadilla with cilantro rice. 

The combination was wonderful!  I have successfully added a new menu item to my repertoire! 2 meals for under $10 – I win!

If you ever get a hankering for some spicy Indian chicken two nights in a row, give these a whirl!

Dinner 1: Tandoori chicken:

6 boneless skinless chicken breasts

2 tablespoons vegetable oil

1/2 cup chopped brown onion

2 tablespoons chopped garlic

1 teaspoon ground ginger

1 teaspoon chopped jalapeno pepper,

1 tablespoon paprika

11/2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon cayenne

1/2 cup plain yogurt

1 tablespoon lemon juice

In a blender/food processor, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, coriander, garam masala, and cayenne, and process till blended. Add the yogurt and lemon juice until all ingredients are fully incorporated.

Cut long slits into the chicken (to allow marinade to absorb) and place chicken in a baking dish or bowl and pour the marinade over.  Allow at least 4 hours to fully absorb – turn chicken repeatedly.

Cook chicken on indoor grill or bbq 8-10 minutes each side.  Baste as needed. 

Alternatively – you can bake the chicken at 425 for approximately 30-35 minutes.

Dinner 2: Tandoori Chicken Quesadillas 

Tandoori chicken cut into strips (2 breasts)

6 Flour tortillas

2 cups grated cheese combo (jack and mozzarella)

1 brown onion sliced and caramelized

Cilantro/jalapeño sauce

            1/2 cup sour cream

            1 jalapeño diced

            1/2 bunch cilantro

Place cilantro and jalapeño in the food processor and blend.  Add ½ cup sour cream and blend until all ingredients are incorporated.  Add salt and pepper to taste.

Warm griddle or pan while assembling the quesadillas.

Spread each inner side of the tortillas with the cilantro mixture.  Add grated cheese, chicken and caramelized onions and top with second tortilla.  Place tortilla on griddle and warm to a golden brown.  Flip and warm on the second side.  Serve with a dollop of sour cream.  Makes 3 Quesadillas.