#vegetarian, Easy Entertaining, Entrees, Gluten-fress, Healthy Eating, Pantry to Plate

Pantry to Plate… Easy Sautéed Mushrooms & Gravy

As promised, I am sharing some of my favorite pantry recipes over the next week or so…

I had some nice cremini mushrooms in the frig, which made me think of a recipe from one of my very favorite cookbooks, Oh She Glows, by Angela Liddon. Mine has a few modifications for those who are gluten intolerant, but the recipe is stil vegan when served over mashed potatoes or smashed cauliflower.  It also makes a healthy gravy option to serve with roast turkey or roast beef.

Sauteed Mushrooms and Gravy

This comes together in a snap with just a few basic ingredients from you pantry. It’s a great for my family as we have as many vegetarians as onmivores and this can be served with or without meat.

Sauteed Mushrooms and Gravy 2Recipe - Sauteed Mushrooms & Gravy

From your pantry to your plate.  Delicious, economical and so easy… Enjoy!

 

Appetizers, Cooking & Entertaining Ideas, Easy Entertaining, gluten-free, Healthy Eating

Make it a Home… Bang Bang Cauliflower (gluten-free)

One of my favorite appetizers was Bang Bang Shrimp, but not the healthiest option – especially for anyone with celiac or is gluten-sensitive.

Utilizing an product that we always have on the shelves of our store, Terrapin Ridge Thai Aioli – I am able to create and healthier, lighter but equally tasty version using Cauliflower.

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I’ve don’t this without any breading by just roasting the cauliflower and then tossing it with the Thai Aioli before serving.  However, you miss out on the crunch.

I’ve also done it with gluten-free panko but found the best success by just making my own fresh bread-crumbs from a couple of pieces of whole grain gluten-free bread.  (My favorite store-bought bread is Canyon Bakehouse Heritage Style Whole Grain – hands down!) I just put them in the magic bullet and process to create bread crumbs.  For added flavor, I add a bit of ground ginger, tumeric and black paper, minimal salt, if any.

Canyon Bakehouse Heritage STyle Whole Grain Bread

I then beat up an egg and add a dash of milk for a two-step breading process.  Take cauliflower flowerettes and first dip in the egg mixture, then the bread crumbs and place on a parchment lined baking sheet.  Once all the flowerettes are breaded, I lightly spray them with cooking spray and roast at 425 degrees for about 27-30 minutes (depending on the size of your flowerettes).

Bang Bang Cauliflower 2020

When flowerettes are nicely browned and tender on the inside.  I transfer them to a bowl and toss with about a 1/3 – 1/2 jar of Terrapin Ridge Thai Aioli.

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Serve on a bed or shredded lettuce or mixed greens for a healthy appetizer with a kick!

Recipe - Bang Bang Cauliflower 2020

Enjoy!

Michele

Find Terrapin Ridge Farms Thai Aioli in stock at à la Maison. à la Maison is a home and lifestyle boutique located in Baldwinsville, New York featuring home décor, lifestyle products and kitchen essentials. 

 

 

 

 

 

#gluten-free, Cooking & Entertaining Ideas, Easy Entertaining, Entrees

Easy Weeknight Entree – Crispy Pesto Chicken Thighs

Having a well-stocked pantry makes week night meals delicious and hassle-free.  Crispy Pesto Chicken Thighs come together quickly with To Market To Market’s Pesto & Pastabilities seasoning mix and a few staples from your pantry.

Recipe - Pesto & Pastabilities Crispy Chicken 2

Crispy Pesto Chicken Thighs

2-3 Tbs. Pesto and Pastabilities seasoning mix
1/4 cup Pine Nuts
1/2 cup grated Parmesan Cheese
1/3 cup Olive Oil
1 cup Panko bread crumbs (for a gluten-free version – use gluten-free panko)
Sea or Kosher Salt & Pepper to Taste
2-3 lbs. Boneless Skinless Chicken Thighs

Preheat oven to 400 degrees.

In a blender or food processor, process the Pesto and Pastabilities, pine nuts and Parmesan cheese together until it forms a smooth paste. Gradually add the olive oil and process until smooth. Season with kosher or sea salt and black pepper to taste.

Put the chicken thighs on a rimmed baking sheet lined with parchment. Brush the top of the chicken with the pesto mixture.  Mix the remaining pesto with the panko and spread over the chicken.

Bake for 30 minutes or until topping is brown and chicken is fully cooked.

Enjoy!

 

To Market To Market Pesto & Pastabilities is all-natural, gluten-free and sodium free.  Find it at a la Maison in Baldwinsville, NY or call 315-440-6637 to order.
Easy Entertaining, Entrees, Healthy Eating, Salads, Soups & Stews

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

Warm up your salad options for fall with this satisfying salad filled with thinly sliced prime rib, roasted butternut squash, cranberries, goat cheese and a delicious and light honey vinaigrette.

This is the perfect recipe to use up your leftover prime rib or steak; or just pick up some thinly sliced prime rib/roast beef from your deli counter for a quick and healthy weeknight meal.

The stars of the vinaigrette are local honey and B.R. Cohn Champagne Vinegar, which create the perfect blend of acidity and sweetness.

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

1 Butternut squashed peeled and diced (or an 11oz package pre-diced)

1 Tbl. Olive oil or Avocado Oil

1/2 tsp. Kosher or Sea Salt

1/4 tsp. Freshly ground Black Pepper

6-8oz. Thinly sliced prime rib, steak or deli roast beef

1 pkg Mixed Greens or Baby Spinach

1/3 cup Dried Cranberries

1/3 cup Chopped Pecans

1 Small Shallot, thinly sliced (optional)

2 oz. Goat Cheese, crumbled

Honey Champagne Vinaigrette

1/3 cup Olive Oil (we use B.R. Cohn)*

1/3 cup B.R. Cohn Champagne Vinaigrette*

1/2 tsp Kosher or Sea Salt

1/4 tsp Freshly ground Black Pepper

Preheat oven to 425 degrees. Arrange butternut squash on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 20 minutes (stirring once after 10 mins).

Prepare the vinaigrette by combining all in a magic bullet and blending; or hand whisk vigorously in a small bowl.

On a platter, or large salad bowl, arrange salad greens, butternut squash, cranberries, goat cheese and steak. Sprinkle over pecans and shallots. If serving immediately drizzle over vinaigrette. Or wrap with plastic wrap and refrigerate salad until ready to serve.

Enjoy!

*B.R. Cohn Champagne Vinegar and Olive Oil can be found at a la Maison. For more information, or to order please call 315-440-6637.

Healthy Eating, Salads, Soups & Stews

Salad of the Week… GC Quinoa Tabbouleh

A good friend of mine tells his kids, there are “GC’s and BC’s” – good choices and bad choices that you have the option to make every day.

This statement is true in so many areas of life, including what we choose to eat. Well, I have to say that this quinoa tabbouleh is a GC! A good choice full of healthy quinoa, vegetables and olive oil. It nourishes your body with antioxidants, omega 3 fatty acids, vitamins, fiber and protein.

Quick and easy, it was the Salad of the Week for me, and makes a light and healthy lunch that is ready and waiting in your frig.

Quinoa Tabbouleh

  • 1 cup Quinoa (cooked per package directions)
  • 1/2 tsp. Kosher or Sea Salt
  • 1 One Seedless English Cucumber (cut into 1/2 pieces)
  • 1 Pint of cherry or grape tomatoes
  • 2/3 cup Chopped Flat Leaf Parsley
  • 1/4 cup Chopped Fresh Mint
  • 2 Scallions, sliced

Lemon Vinaigrette

  • 3 Tbl. Fresh Lemon Juice
  • 1 Garlic Clove, minced
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 tsp. Kosher or Sea Salt
  • 1/4 tsp. Black Pepper

Prepare quinoa & 1/2 tsp salt per package instructions. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.

Prepare the dressing by adding the lemon juice and garlic to a small mixing bowl. Slowly whisk in the olive oil. Season with the salt & pepper.

Add the quinoa, cucumber, tomatoes, parsley, mint and scallions

to a bowl. Toss together and then drizzle over the lemon vinaigrette. Gently toss again. Garnish with additional Parsley if serving immediately, or refrigerate and serve at your leisure.

#gluten free recipes, Healthy Eating, Lunch Recipes, Recipe of the Week, Triple Play Recipes

Fig Balsamic Vinegar Triple Play: Recipe #2 – Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette

I often start the week off by making a batch of healthy grains and a big salad to make weekday lunches easy and healthy.  (I’ve definitely learned that if I have to make last minute lunch choices on the go, they often are not very healthy).

Autumn Harvest Rice Bowl 3

This week, I’m reaching for my Fig Balsamic Vinegar to bring rich flavor to Triple Play Recipe #2:  Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette.  My grain bowls tend to go heavier on the veggies then most, adding  added fiber, nutrients and antioxidants.

Autumn Harvest Rice Bowl 1

Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette
1  Cup        Brown Rice or Brown Rice Blend
1 3/4 Cups Vegetable or Chicken Broth (low sodium)
4 Cups       Butternut Squash (1” cubes)
3 Tbls.       Extra Virgin Oil Olive*
¼ Tsp.       Chili Powder
¼ Tsp.       Cinnamon
14-15 oz.   Bag of Pre-Shredded Brussel Sprouts
Salt & Pepper to taste
1                 Large Apple (cubed) – I like Gala for this
4 oz.           Maple Cheddar Cheese or Sharp Cheddar (cubed)
½ cup        Pepitas or Almonds (raw or honey roasted is great too)
½ cup        Dried Cranberries

Fig Balsamic Vinaigrette
4 Tbls       Orange Juice
4 Tbls       Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil*

Add rice and broth to a medium saucepan then bring to a boil – prepare per rice package instructions.  (Left over rice is also great for this recipe).

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Preheat oven to 400 degrees. Place butternut squash cubes in a bowl – toss with 1½  tablespoons of olive oil, the chili powder and cinnamon. Salt & pepper to taste.  Toss together then place on a parchment lined baking sheet. Roast until tender- a total of about 15-20 minutes (stirring after 10 mins).

Next, add shredded brussel sprouts, remaining 1 ½ tablespoon of olive oil, along with salt & pepper to taste, to a bowl and toss together (you can use the same bowl that you tossed the squash in). Place on a second parchment lined baking sheet and put in the oven when you stir the butternut squash- roast both for another 10 minutes or until brussel sprouts are lightly brown and tender.  Cool for about 5 minutes.

Autumn Harvest Rice Bowl - roasted veg

Combine all the rice bowl ingredients in a large bowl and lightly toss – then mix in ½ of the Fig Balsamic Vinaigrette.

Garnish with additional nuts & dried cranberries.  Serve immediately or chill for later.  Store in refrigerator for up to 5 days.

Autumn Harvest Rice Bowl 6

Save additional vinaigrette to use when serving rice bowls and for your favorite mixed greens salad.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

#eating healthfully, Cooking & Entertaining Ideas, New at à la Maison, Our Favorite Things..., Uncategorized

Our Favorite Things… Alta Cucina Italia Balsamic Reductions

Warning…Alta Cucina Italia’s Balsamic Vinegar Reductions are addicting!  Seriously, I find I reach for my Crema Balsamica daily.

Alta Cucina Italia products are made in small batches, blending only the freshest ingredients available.  They are committed to green practices and 100% natural ingredients – no artificial flavors, colors or preservatives.

Their balsamic reductions are made with 100% Italian Balsamic Vinegar of Modena, and blended with amazing ingredients such as blackberry, fig, and ginger – creating unqiue flavor profiles to enhance your culinary creations.

alta-cucina-italia-products

These delicious reductions, such as Crema Balsamica, are great drizzled over meats, fish and poultry; use for a quick appetizer drizzled over cheeses; make a light dessert by drizzling over fruits, berries, figs, or ice cream; and of course, it’s amazing over your caprese salad!

alta-cucina-crema-balsamica

Find Alta Cucina Italia Balsamic Reductions and Flavored Olive Oils at a la Maison in Baldwinsville, New York.  Or call 315-440-6637 to order.

 

 

#eating healthfully, Cooking & Entertaining Ideas, Our Favorite Things...

Our Favorite Things… Vegetable Spiralizer

Perfect kitchen tool for any veggie lover. Make healthy summer-time eating is a snap with a vegetable spiralizer from a la Maison!

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Healthy veggies noodles, or even veggie rice, will be right at your fingertips and can replace wheat or grain based pastas in many recipes. Well eaten raw or cooked, veggie noodles are nutrient rich and a great addition to your diet.

Recipe of the Week

Eating Healthfully… Luscious Banana Breakfast Pudding

It sounds delicious, don’t you think?! Can you believe it is good for you too? My Luscious Banana Breakfast Pudding is filled with calcium, Omega 3 fatty acids, and fiber so you can enjoy it guilt free!

With a tiny bit of prep work before bed, literally about 3 minutes, you can whip this tasty breakfast up in minutes when you get up.

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Luscious Banana Breakfast Pudding

Night Ingredients
1 Cup of Old Fashioned Oats
1 Tablespoon Chia Seeds
1 Cup Unsweetened Vanilla Almond Milk (or the milk of your choice)

Peel bananas, cut in half and freeze overnight. Combine the oats, chia seeds, and vanilla almond milk in a bowl or blender pitcher. Refrigerate overnight, or for a minimum of 2 hours.

Morning Ingredients
1 1/2 Frozen Bananas
1-2 Teaspoons Maple Syrup
1/2 Teaspoon of Bourbon Barrel Foods Madagascar Vanilla*
1/8 Teaspoon of Sea Salt

Remove oat mixture from the refrigerator and stir to combine. Then place the oat mixture and all the morning ingredients listed above in a blender. Blend until creamy.

Optional garnish: Transfer to a bowl and top with a few mini chocolate chips

*Find Bourbon Barrel Foods Bourbon Madagascar Vanilla at a la Maison

One final tip: When freezing your bananas, you may want to freeze a few extra to have them on hand and ready for other healthy recipes.

Cheers to healthy eating!
Michele

Cooking & Entertaining Ideas

Eating Healthfully – Making Fettuccine Noodles with Your Sprializer

Butternut squash fettuccine noodle are a quick, easy, healthy, low carb, and gluten free alternative to wheat pasta… And amazingly delicious topped with a tomato sausage Ragu or your favorite marinara!

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My sous chef, Molly, is always standing by my side ready – very interested every culinary creation 🙂

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So many ways to use these beautiful vegetable noodles!

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Stop into ‘a la Maison, Downtown or Baldwinsville to pick up your own vegetable spiralizer and get creative!