Steamed Fish Packets with Stuffed Tomatoes

Steamed Fish Packet (with spinach, swiss chard and lemon)


1/2 pound fresh spinach, rinsed well

1/2 pound fresh swiss chard, rinsed well and chopped (removing stems)

three cloves of garlic sliced

four fillets of white fish (stripped bass) about six to eight ounces each

one lemon sliced into 1/4 inch pieces

4 pieces of Aluminum Foil

two tablespoons of butter divided

~ Start by melting one table spoon of butter and two cloves of garlic in a large skillet. Add spinach and swiss chard in batches. Once it has wilted enough add more until all spinach and swiss chard fits in the pan. Squeeze some fresh lemon juice, season with salt and pepper.

~ Lay out the four sheets of Aluminum Foil. Cut the remaining one table spoon of butter into four pieces, place a piece on each sheet of foil. Place 1/4 off the spinach and swiss chard on each of the sheets. Top with a piece of fish, add pieces of sliced garlic and a lemon slice. Season with salt and pepper.

~Wrap each up each piece of foil and place on a rimmed baking sheet. Bake at 400 degrees for 15-20 minutes depending on the thickness of the fish.

Baked Stuffed Tomatoes

(adapted from Martha Stewart's Every Day Food issue #3, page 101)


4 plum tomatoes cut in half lengthwise (slice off a small sliver from the skin side so they halves lay flat in the baking dish, discard the seeds)

1/2 cup cooked qunioa

1/4 cup crumbled feta cheese

1/2 teaspoon dried oregano (thyme, marjoram etc.)

1 tablespoon olive oil

season with salt and pepper

~Stuff each tomato with the mixture and place in a baking dish

~Bake until tomatoes are soft and topping is crisp and browned, about 15-20 minutes.

Shrimp Stir-Fry and Egg Drop Soup

[caption id="attachment_47" align="aligncenter" width="225" caption="Shrimp Stir-Fry and Egg Drop Soup"][/caption]

(Both of these recipes are adapted from Martha Stewart's magazine - Everyday Food)

SHRIMP STIR-FRY


1 Pound Shrimp

2 tablespoons gluten free soy sauce

1 tablespoon rice vinegar

1 teaspoon canola oil

2 small onions, cut into wedges

9 ounces button mushrooms, quartered

1 large red bell pepper (I left these out)

1 3/4 pound bok choy, cut into 1 1/2 pieces, stems and green pieces separated

1/4 pound snow peas trimmed

5 paper-thin slices fresh ginger

1 teaspoon cornstarch dissolved in 2 teaspoons cold water

lime wedges for serving

~In a bowl, whisk together soy sauce, vinegar, and sesame oil with tablespoon water; pour over shrimp.  Marinate 5 minutes (RESERVE marinade).

~ Heat canola oil in a 12-inch non-stick skillet over high heat.  Cook shrimp about 1-2 minutes on each side.  Set aside

~Stirring constantly, cook onions in skillet over high heat until browned, 5 minutes.  Add mushrooms; cook 2 minutes.  Add red pepper and bok choy stems; cook 3 minutes.  Add peas and ginger; cook 1 minute.  Add marinade, cornstarch mixture, bok choy greens and shrimp.  Cook until heated through.  Season with soy sauce as desired, serve with limes.

EGG DROP SOUP

2 Cans reduced sodium gluten free chicken broth

3 Cups of water

4 teaspoons gluten free soy sauce

2 teaspoons grated fresh ginger

8oz snow peas cut into 1/2 inch pieces

3 large eggs, lightly beaten

Rice Vinegar, Sesame Oil and Scallions for seasoning

~ In a large saucepan, bring 2 cans reduced-sodium gluten free chicken broth (14.5 ounces each), 3 cups of water, 4 teaspoons gluten free soy sauce, and 2 teaspoons grated fresh ginger to a boil.

~Add 8 ounces snow peas, cut into 1/2 -inch pieces.  Simmer over medium heat until vegetables are tender, about 2-3 minutes.

~ While stirring slowly in ONE direction, pour 3 lightly beaten large eggs in a steady stream into soup (eggs will feather).  Remove from heat.  Season with rice vinegar, sesame oil and scallions as desired.

Enjoy!

Holiday Treats

This year I decided that I would make some gluten free treats for everyone. I did some searching online for some new ideas. I was going to make some of my cookies or brownies but really wanted something else. About a month ago I heard that Chex® now has a gluten free option...Rice Chex®! So, I decided to make some Puppy Chow or Muddy Buddies®. Who doesn't love these little treats??

Chex® Muddy Buddies®

Ingredients

9 cups Rice Chex® cereal (gluten free)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Preparation Directions

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

I made a double batch and ended up with 40 of the bags you see in the photo above...ENJOY!!

Bagels

For my birthday my sister Sara got my a subscription to Living Without (a gluten free magazine), which is awesome. Lots of cool tips, recipes and resources. One thing I found was Mariposa Baking Company . This place is awesome...they make bagels, brownies, bread, pizza crusts and biscotti! You can even order gluten free gift baskets from them. I ordered plain and sesame seed bagels on Saturday and got them in the mail today...so of course I had one for dinner tonight. They are pretty darn tasty I must say!