Laurie's Kitchen

A cooking blog of some of my favorites

Risotto with chicken sausage April 1, 2014

Filed under: Chicken,Dinner,Fall,Gluten Free,Vegetarian Optional,Winter — laurms15 @ 7:34 am

Ingredients
3 chicken sausage links, chopped
2 T olive oil
2 T butter
1 large onion, diced
5 cloves garlic, minced
1 1/2 cup arborio rice
1/2 cup white wine
4 cups chicken stock
2 cups water (if needed)
1 cup sun dried tomato (not packed in oil), chopped
1 package frozen chopped spinach (10 ounces)
1/2 cup shredded parmesan cheese

In a large pan, heat oil over medium heat. Saute chicken sausage until crispy brown. Remove from pan.

Add butter to pan. When melted, stir in onion and saute until translucent. Stir in garlic for one minute.

Add rice and stir continuously for a few minutes then add wine. Stir until wine is mostly absorbed then add broth in 1/2 cup increments, stirring gently, until completely absorbed.

Add sun dried tomatoes and remaining water, in 1/2 cup increments, until the water is completely absorbed or the rice is cooked through completely: tender but not crunchy.

Add spinach and chicken sausage to pan and heat through.

Remove pan from heat, stir in parmesan and serve.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

 

ONE POT TOMATO BASIL PASTA

Filed under: Dinner,Fall,Gluten Free,Pasta,Vegetarian Optional — laurms15 @ 7:29 am

ONE POT TOMATO BASIL PASTA

Serves 4 to 6 as an entree

12 ounces linguine pasta (I use gluten free)
1 can (15 ounces) diced tomatoes with liquid
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

I also boil a head if cauliflower and toss that in with the pasta toward the end.

 

Cranberry Orange Bread (Gluten Free) December 22, 2013

Filed under: Bread,Breakfast,Brunch,Fall,Fruit,Gluten Free,Winter — laurms15 @ 12:15 pm

I 100% stole this recipe from Charmingly Uncomplicated because it was fantastic!

Cranberry Orange Bread
Makes one large loaf or 3 smaller loaves

1 medium orange
3/4 cup orange juice
1 beaten egg
2 Tbsp. cooking oil
2 cups all-purpose flour (or, 2 cups gluten free flour + 2 tsp. xanthan gum – I used King Arthur Gluten Free All Purpose Baking Flour)
3/4 cup granulated sugar
1.5 tsp. baking powder
1 tsp. salt
.5 tsp. baking soda
1 cup coarsely chopped fresh or frozen cranberries (next time I might try dried just to see how that changes the flavor)
1 cup chopped walnuts (I skipped the walnuts in half of the batter due to an allergy)

For Icing
1 cup sifted powdered sugar
2 Tbsp. orange juice

Directions
Preheat oven to 350*

Finely shred peel from 1 orange; reserve peel.

In a mixing bowl, combine 3/4 cup orange juice, 1 tsp. of the shredded orange peel, egg and cooking oil. In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined (do not over mix). I add in the xanthan gum last so it doesn’t toughen the better. Fold in chopped cranberries and walnuts.

Turn into one lightly greased 8x4x2 inch loaf pan or three 6x3x2 inch loaf pans. Bake in a preheated 350* oven for 50-60 minutes for a large pan (or 35-40 minutes for smaller pans). Test with a wooden pick inserted near center (done when it comes out clean). I opted to make mine muffins. I made a double batch so I ate some, shared some, and put the rest in the freezer for an easy grab and go breakfast.

Cool thoroughly on a wire rack.

For Icing
Blend 2 Tbsp. of orange juice with powdered sugar. Add more if necessary to create a drizzling consistency (we like this to be a bit on the thicker side). Drizzle glaze atop cooled loaves and garnish with reserved zested orange peel.

 

Cornbread Stuffing/Dressing (Gluten Free)

Filed under: Bread,Dinner,Fall,Gluten Free,Side Dish,Winter — laurms15 @ 11:55 am

Thanksgiving is not quite as tasty when everyone eating all of those fabulous stuffing and dressings and you can’t partake.

Adapted from Pioneer Woman.

Ingredients

  • 1 skillet sometimes more Of Cornbread (I Use My Gluten Free Cornbread Recipe)
  • 1 loaf Gluten Free White Bread (I use Schars)
  • 1 stick Butter
  • 1/2 Medium Onion, Diced
  • 2 cups Celery Chopped
  • 2 cups Chopped Carrots
  • 4 cups Chicken Broth
  • Dried Basil to taste
  • Thyme to taste (I use fresh since I buy it to use for the bird but dry is fine)
  • Fresh Rosemary Chopped (I use fresh since I buy it to use for the bird but dry is fine)
  • 1/4 cup Fresh Parsley, Chopped (Dried is ok)
  • Salt and pepper To Taste

Preparation Instructions

Chop the cornbread and loaf of white bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours, or pop them in the oven to speed up the prep.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. Add in your herbs. Then add 4 cups of chicken broth and bring to a boil. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

 

Honey Cornbread (Gluten Free) January 23, 2013

Filed under: Appetizer,Bread,Breakfast,Brunch,Dinner,Fall,Gluten Free,Side Dish — laurms15 @ 11:54 am

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose gluten free flour
  • 1 tablespoon baking powder
  • 1/2+ cup granulated sugar (I added in a little more)
  • 1 tbsp salt
  • 1 cup whole milk or buttermilk
  • 2 large eggs
  • 1/2 stick butter, melted
  • 3/4+ cup honey (I added in a little more)

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

These can be baked one of two ways:

Grease with Oil or Butter your cast iron skillet and bake

OR

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Modified from: http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html

 

Basic Risotto (Gluten Free)

Filed under: Cheese,Dinner,Fall,Sea Food,Side Dish,Vegetarian Optional,Winter — laurms15 @ 6:40 am

BASIC RISOTTO

4 to 5 cups of Chicken broth
3/4 cup of white wine
small shallot (I use shallots because I find them not as strong as regular onions)
1 tb. olive oil or butter (I used a little more)
1 cup of Arborio Rice
1/2 cup of Parmigiano cheese (I used a little more)

1. In a pot heat the Chicken Broth
2.  Chop shallots small and sautee in the butter or oil with a little salt in a large saute pan(I use butter to give it more flavor)
3. Add the rice and stir until coated about 1 minute.
4. Add about a ladleful of liquid slowly and stir until it is gone (Turn heat to low but not simmer)
5. Keep adding liquid and stirring slowly.
6. You can add the wine at any time now and stir. (I alternate with the broth and wine 1/4 cup of wine at a time)
7. About 2/3 of the way through, add the shrimp.
(I usually sautee the shrimp first in a separate pan, so they are cooked when I put them in the rice. Put them in whole or you cut the in pieces your choice)
8. Keep adding liquid and stirring (make sure liquid is dry before adding more.
9. When the rice is cooked (soft on the outside and still a little al dente on the inside) add the Parmigiano and mix well.
10. Serve.

I used the same basic recipe for the vegetable one as well and sautee the vegetables in some butter separately so that it has a nice flavor,
Add them towards the end of the cooking also. I generally mix veggies and shrimp. Peas, broccoli, and carrots are my favorites to put in.

 

Chocolate Chip Granola Bars (Gluten Free)

Filed under: Breakfast,Brunch,Chocolate,Cookies,Dessert,Fall,Peanut Butter — laurms15 @ 6:29 am

This is a great breakfast treat. To make it healthier change the add-ins. Raisins, Cranberries, almonds, or anything else you can think of. You can use two toppings at 1/3 cups each.

Chocolate Chip Granola Bars

INGREDIENTS
1/3 cup smooth peanut butter
1/3 cup honey
1 cup rice cereal
1 cup instant oats
1/3 cup dried Cranberries
1/3 cup mini chocolate chips

INSTRUCTIONS
1. In a large bowl combine rice cereal, rolled oats and raisins. Set aside.
2. Melt peanut butter and honey in a small saucepan over medium heat until smooth and combined.
3. Pour peanut butter mixture over rice cereal mixture and stir until all of the cereal and oats are coated.
4. Allow mixture to cool for 5 minutes then gently stir in chocolate chips.
5. Pour mixture onto parchment paper and flatten and let cool.
6. Place in fridge and cut into bars.

If you purchase and use gluten free rice cereal and you can tolerate the gluten free instant oats then this recipe is gluten free friendly.