Main Dishes
Mini Meatloaf Cupcakes with Truffle Mashed Potato Frosting
May 4th
Mini Meatloaf Cupcakes with Truffle Mashed Potato Frosting
Yields: 32 minis meatloaf cupcakes
Ingredients
For Meatloaf Cupcakes:
1 lb. lean ground turkey
1 lb. ground lamb
2 spicy turkey sausages (casings removed)
1/2 medium onion, minced (I used a red onion)
6 sun dried tomatoes, minced
1/2 cup breadcrumbs
1/2 cup ketchup (I used my spicy catsup recipe)
1/4 cup fresh parsley, minced
1/4 cup parmesan cheese, grated
1 egg
1 teaspoon thyme
1 teaspoon kosher salt
1/2 teaspoon pepper
For the Truffle Mashed Potato “Frosting”:
1 1/2 lbs. Yukon gold potatoes, peeled and cubed
2 oz. cream cheese (I used goat’s milk cream cheese)
2 tablespoons grass fed butter
2/3 cup non dairy milk (I used hemp milk)
2 teaspoons truffle oil
salt and pepper to taste
Directions
For Meatloaf Cupcakes:
Meanwhile, preheat the oven to 350°. Spray mini muffin tin with olive oil spray and set aside.
In a large bowl, add onion, sun dried tomatoes, breadcrumbs, cheese, ketchup, egg, parsley, thyme, salt and pepper. Mix together. Add ground turkey, lamb, and turkey sausage. Use hands to mix thoroughly but do not over mix.
Use small ice cream scoop or small spoon to place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
Bake uncovered for 12-15 minutes or until cooked through. If you are using regular muffin tins, cook 18-20 minutes. Allow to cool slightly, use knife to remove from tins and place on serving platter.
For the Truffle Mashed Potato “Frosting”:
Put the potatoes in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.
Drain and return potatoes to pan. While heat is on, use potato masher to mash potatoes. Turn off heat.
Add butter, cream cheese, milk, truffle oil. Using a masher or hand mixer, mash until smooth. Season with salt and pepper to taste.
Spoon mashed potatoes into pastry bag with desired tip. Pipe mashed potatoes onto mini meatloaf cupcakes and enjoy.
Black Rice, Quinoa and Mushroom Burgers
Jan 14th
Black Rice, Quinoa and Mushroom Burgers
Yields: 8 4″ diameter burgers
Ingredients:
1 cup quinoa
2/3 cup wild rice
1/2 cup quinoa flour (or as needed)
1/4 cup mushrooms
2 green onions, green and white parts, finely chopped
1 clove garlic, minced
1 fresh green chilies or jalapeños, seeded and finely chopped
1 small tomato, seeded and finely chopped
1 large egg, beaten
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon sea salt
3 tablespoons + 1 teaspoons sesame oil
Directions:
Soak quinoa overnight in 1 1/2 cup of water.
Thoroughly rinse the quinoa. Bring 1 cup of water and quinoa to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes or until the water is absorbed. Remove from heat and set aside for 10 minutes. Fluff with fork.
Prepare black rice according to package directions. Set aside.
Heat 1 teaspoon of the oil over medium heat in a frying pan. When hot, toss in the green onion, garlic and chilies or jalapeños. Stir for 2 to 3 minutes, then toss in the spices and salt and stir for 1 minute. Add mushrooms and tomato and continue to stir for another 5 minutes. Transfer to a small bowl and set aside.
Transfer the cooked rice and quinoa to a large bowl, fluff with a fork, mashing slightly, and stir in the fried onion mixture, egg and flour until well combined. Add more flour as necessary so that the mixture is not too moist and holds together.
Heat the remaining oil over medium heat in a non-stick frying pan. Use ice cream scoop and form a patty. Fry for 5 minutes until golden brown, then flip and fry for another 5 minutes until both sides are golden brown. Drain on paper towels.
Serve with lemon basil mock mayo (recipe follows), lettuce, tomato avocado or your favorite burger fixings. I served it with Truffle Fries which is fast becoming a favorite here in the Roisum household. I think I’ve made them 4 or 5 times since we’ve returned from San Diego and first discovered them. I did change it up a bit tonight by using asiago cheese instead of parmesan and added Herbs de Provence.
Lemon Basil Mock Mayo
Ingredients:
1/4 cup Vegannaise
2 basil leaves, chopped
1/2 lemon, zested and juiced
salt and pepper, to taste
Directions:
Mix all ingredients in a bowl.
Pistachio-Crusted Haddock
Dec 13th
Pistachio-Crusted Haddock
Serves 2
Ingredients:
2 Haddock fillets
4 tablespoons shelled raw pistachios
1 teaspoon dried oregano
1 teaspoon dried thyme
4 gloves, garlic
3 tablespoons stone ground mustard
1 tablespoon olive oil
Salt and freshly ground black pepper
Directions:
In a food processor, combine pistachios, oregano, thyme, and garlic. Process until finely chopped and transfer to a shallow dish. Season both sides of Haddock fillets with salt and pepper. Brush mustard over both sides of fillets and then transfer to pistachio mixture.
Press mixture into both sides of fish.
Heat olive oil in a large skillet over medium heat. Add haddock and cook 2 to 3 minutes per side, until fork-tender.
I served it with Sweet Potato Mash; Spinach and Kale Toss and a Green Salad. Yummy!
Slow Cooker Shrimp & Corn Chowder
Oct 30th
Slow Cooker Shrimp & Corn Chowder
Serves: 6-8
Ingredients:
4 cups low-sodium vegetable broth
1 16-oz. bag frozen organic corn
1 onion, finely chopped
2 carrots, cut into 1/4-inch rounds
2 celery stalks, cut into 1-4 inch pieces
1 bag baby potatoes, diced (you can peel them or leave the skins on)
1 teaspoon Herbs de Provence
1 bay leaf
Salt and pepper
1 pound medium shrimp, peeled and deveined
1/2 cup heavy cream, optional
1/4 cup chopped fresh parsley
Directions:
Place potatoes, corn, carrots, celery, onions and broth into the slow cooker. Add Herbs de Provence, bay leaf and salt and pepper. Stir and cover.
Cook on high for 4-6 hours or low for 7-8 hours.
Remove Bay Leaf. Take about two-thirds of soup mixture and blend in VitaMix or blender. Return to slow cooker. Add shrimp and heavy cream. Cook for an additional 15-30 minutes on high.
Ladle soup into bowls and top with fresh parsley.
Herbed Lamb Chops
Oct 23rd
Herbed Lamb Chops
Serves: 6-12 (depending on number of pieces per person)
Ingredients:
12 lamb chops, about 3/4-inch thick
1/4 cup extra-virgin olive oil
2-3 large garlic cloves, crushed
1/2 teaspoons dried oregano
1/2 teaspoon thyme
1/2 teaspoons onion powder
1 teaspoon dried parsley flakes
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoons salt
1/2 teaspoon black pepper
Directions:
Places chops in large ziplock bag. Add spices and olive oil. Make sure lamb chops are well coated with oil/spice mixture. Let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan (or grill) over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Lobster Mac & Cheese {Gluten Free}
Oct 21st
Lobster Mac & Cheese {Gluten Free} is another one of those recipes I’d been dreaming of making since I saw Ina Garten make it on her show on the Food Network. So, on my weekly shopping trip to Whole Foods (where I found a lot of my staples on sale, bonus!), I splurged and bought two lobster tails so I could make this delicious decadent meal. Now, Ina’s version is much “heavier” and I have definitely lightened it up a bit. But, this is still a meal that should be savored and saved for special occasions.
Lobster Mac & Cheese Gluten Free
Ingredients:
1 box of gluten free noodles
2 lobster tails
1 cup half and half
3 tablespoons grass fed butter, divided
2 tablespoons gluten free flour (I used Amaranth)
1 cup grass fed Swiss Cheese
1 cup grass fed Sharp Cheddar Cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
Directions:
Preheat oven to 350 degrees.
Prepare pasta according to package directions. Drain pasta and set aside.
In medium skillet, melt butter over medium heat. Add chopped lobster to pan and sautee until done, about 5-7 minutes.
Meanwhile, heat the half and half in a small saucepan, but don’t boil it. In a large pot, melt 2 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot half and half and cook for a minute or two more, until thickened and smooth. Off the heat, add the Swiss and Cheddar cheeses, salt, pepper, nutmeg and cayenne.
Add the cooked pasta in 9 x 13 baking dish or individual gratin dishes. Pour cheese mixture over pasta. Stir to coat well. Toss lobster in and stir to disperse meat throughout.
Bake for 15-20 minutes or until cheese is bubbly. Serve warm.
Enjoy!
Slow Cooker Grass Fed Beef Stew {Gluten Free}
Oct 20th
Crock Pot Grass Fed Beef Stew
Serve: 6-8
Ingredients:
2 pounds grass fed beef stew meat, cut into 1 inch cubes
4 cups water (or beef or vegetable broth)
1/4 cup gluten free flower (I used millet)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1/2 teaspoon thyme
1 onion, chopped
4 carrots, chopped
3 celery stalks, chopped
6-8 baby potatoes, chopped
1 tablespoon rice bran oil
fresh parley for garnish, optional
Directions:
In small bowl mix together the flour, salt, and pepper. Place meat in bowl and cover with flour mixture.
Heat oil in medium skillet over medium high heat. Add beef and saute and until done. Transfer to crock pot. Add broth. Stir in garlic, bay leaf, paprika, and thyme. Add onion, potatoes, carrots and celery. Cover and cook on Low setting for 10-12 hours or on High setting for 4-6 hours. Remove bay leaf before serving.
To serve, ladle into bowls and top with fresh parsley.
Prosciutto Wrapped Rosemary Chicken Breasts
Oct 18th
I made Citrus and Herb Roasted Chicken last night. Since there are only two of us, it usually means leftovers. But what to do with those leftovers is always the question. I just happened to be watching Rachel Ray’s 30 Minute Meals and she was making Prosciutto Wrapped Rosemary Chicken Thighs….and I thought I could make that. My husband ate the thighs/legs last night (it was a small chicken), but there was still plenty of breast meat left.
Prosciutto Wrapped Rosemary Chicken Breasts
Adapted from Rachael Ray
Serves 2
Ingredients:
4 slices of breast meat, about 1 inch thick
4 slices of prosciutto di Parma
1/4 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, peeled and very thinly sliced
1 tablespoon fresh rosemary, chopped
Salt and freshly ground black pepper
2 lemons, cut into thin wedges
Drizzle balsamic vinegar
Directions:
Heat medium skillet to medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic and rosemary.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto. Drizzle the chicken with more oil and heat through for 5-6 minutes, turning occasionally. Please note, my chicken was already cooked, if you are starting with raw chicken, you will need to cook for about 12-15 minutes depending on thickness.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.
Citrus and Herb Roasted Chicken
Oct 17th
I haven’t made a roasted chicken in a while and thought tonight was the night. I had bought a whole free range chicken at the Farmer’s Market a couple of weeks ago, but with traveling for the past two weekends, I haven’t had time.
Although the title is a mouthful, this chicken is easy to put together. There’s no marinating involved, so you can make the chicken, even on a weeknight. Please note that if you are making this on a weeknight, it takes about 25-30 minutes per pound of meat at 350 degrees, so plan accordingly.
Citrus and Herb Roasted Chicken
Serves: 6
Ingredients
2 1/2 pound Free Range Chicken
2 tablespoons orange zest, from 2 medium oranges
2 tablespoons lemon zest, from about 3 lemons
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 lemon cut in half to put inside the cavity
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/4 cup olive oil
2 shallots, minced
2 tablespoons chopped fresh thyme leaves
1 teaspoon of smoked paprika
2 cups low-sodium chicken stock
Directions:
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Rinse the chicken and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, paprika, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skin. Place the remainder of the zest mixture under the skin and into the cavity. Put lemon halves in cavity.
Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, lemon juice, and orange juice. Roast for 60 to 75 minutes, or until the leg juices run clear.
To serve, remove the kitchen twine and place the chicken on serving platter. Drizzle with the citrus-herb sauce.
Hearty Meatball Stew Gluten Free
Oct 15th
Hearty Meatball Stew Gluten Free
adapted from Hearty Meatball Stew
Ingredients
Meatballs:
8 ounces 90% fat free grass fed ground beef
1/2 cup gluten free bread crumbs
1 sweet mild Italian sausage, casing removed
1 spicy Italian sausage, casing removed
1 egg
1 tablespoon parsley
1 teaspoon dried summer savory
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Hearty Meatball Stew:
1 tablespoon amaranth flour (or another gluten free flour)
4 tablespoons Rice Bran oil
1 medium onion, sliced
3 carrots, peeled and cut into 1/2 inch pieces
3 celery stalks, cut into 1/2 inch pieces
6 baby yukon gold potatoes, quartered
4 ounces green beans, trimmed, cut into 1-inch-long pieces
1 can diced tomatoes, drained (15-ounce)
1/2 pound large white mushrooms, quartered
2 cloves of garlic
1 teaspoon cumin
1 teaspoon fennel
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper flakes
4 cups vegetable broth
Directions
For the meatballs:
Place the bread crumbs into a medium bowl. Add the beef, sausage, egg, savory, parsley, salt and pepper. Blend the mixture thoroughly with your hands. Do not over mix or you will have tough meatballs. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a plate until ready to use.
For the hearty meatball stew:
Sprinkle the meatballs with the flour and turn to coat all sides. Heat a large heavy nonstick skillet or dutch oven over medium heat. Add 2 tablespoons of the oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, garlic, fennel, cumin. 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the carrots, potatoes, celery, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
