Wednesday, February 19, 2014

Baked Salmon with Cucumber Jalapeno Relish

This recipe is Gluten Free, Egg Free, Dairy Free and Paleo.

Baked Salmon with Cucumber Jalapeno Relish
2 salmon filets
Olive oil
Sea salt
1 cucumber, peeled, seeded, and diced
1 shallot, minced
1 jalapeno, seeded and minced
2 tablespoons fresh mint leaves, minced
1/4 cup fresh lime juice
Preheat oven to 500 degrees Fahrenheit.  Place salmon onto a cookie sheet, skin side down.  Rub with olive oil and sprinkle with salt.  Place in oven and reduce heat to 275 degrees Fahrenheit. Bake for 10 minutes or until done.  Place remaining ingredients into a small bowl with a little bit of salt and mix together.  Serve over cooked salmon.
**Note: When removing the salmon from the cookie sheet, place the edge of the spatula/server just under the fish and on top of the skin.  The skin will stay on the pan and the fish will slide right off.

Friday, February 14, 2014

Chicken Chili

I really wanted something different to do with chicken breasts than to just bake them.  I thought to myself about how boring it would be to have just baked chicken (not that there is anything wrong with that).  I decided to make a chili, here is what I came up with.

This recipe is Gluten Free, Dairy Free, Egg Free, Nut Free and Paleo

Chicken Chili
1 large yellow onion, coarsely chopped
1/8 cup olive oil
2 cloves garlic, minced
1 large green bell pepper, coarsely chopped
1 teaspoon chili powder
1 teaspoon ground cumin (if you grind it yourself from whole seeds it has much more flavor)
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
2 cans - 28 ounces whole peeled tomatoes, undrained
1/4 cup minced fresh basil
3 boneless skinless chicken breasts
Cook onions in olive oil over medium high heat for 10 minutes, until translucent.  Add garlic and cook for 1 minute.  Add green pepper, chili powder, cumin, red pepper, cayenne and salt.  Cook for 1 minute.  Crush tomatoes by placing them into a food processor and pulsing.  Add tomatoes to pot as well as basil.   Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes stirring occasionally.
Preheat oven to 350 degrees Fahrenheit. Rub chicken breasts with olive olive and place on a cookie sheet.  Sprinkle chicken with salt.  Place in oven and bake for 30 minutes or until just cooked. Remove from oven and let cool.  Cut chicken into large chunks.  Add to chili and simmer, uncovered for another 20 minutes.  Serve.
**Note: If you don't want it too spicy cut back on the amount of red pepper and cayenne pepper.  Or add more if you want it spicier.

Monday, February 10, 2014

Turkey Bolognese with Spiralized Zucchini Noodles

My daughter got us this kitchen gadget called a Spiralizer that you can make noodles out of raw vegetables.  I have used it once before but this was my first real recipe.  It is so easy and it was great to have something that resembled pasta but without the wheat.   This recipe is an adaptation from a recipe on the Inspiralized blog.  I had to adapt it because of allergies, but also because I wanted to.

This recipe is Gluten Free, Egg Free, Dairy Free and Paleo

Turkey Bolognese with Spiralized Zucchini Noodles
2 to 2-1/2 zucchini, blade C
1 pound ground turkey
2 tablespoons olive oil
1/3 cup red onion, chopped
2 carrots, diced
2 teaspoons red pepper flakes (less if you don't like it spicy)
2 cloves garlic, minced
2 - 14 ounce cans of diced tomatoes, do not drain
3 teaspoons tomato paste
1/4 cup water
1/3 cup fresh basil, chopped
1 tablespoon dried oregano
Sea salt
In a large skillet add olive oil and heat over medium high heat.  Add garlic and cook for a few seconds.  Add in red pepper flakes and onions, cook until they begin to soften about 2 minutes.  Add carrots and cook for 1 minute.  Add ground turkey and crumble it up as it cooks.  Continue to cook until the turkey is no longer pink and cook thoroughly.  Add in water and cook until it just about evaporates.  Add in tomatoes, tomato paste, oregano, and salt.  Bring to a boil and then lower heat and let simmer for 15 minutes.  Add chopped basil in the last 5 minutes of cooking.   Add zucchini noodles, toss to incorporate (it will be a little awkward at first, just keep trying to stir them in), and cook for about 4 minutes.  Serve.