Pico De Gallo

I LOVE pico! So does my 7 year old daughter. In fact when I made steak fajitas last week, we ate all of the pico before dinner was served and ended up having to make another batch! lol For that reason I doubled my original recipe so that you will have plenty for the family. But you could also half it to serve 2-3 people. Super simple. You can also add a chopped garlic clove if you'd like. Sometimes I do and sometimes I don't. 

Simple Pico de Gallo
makes about 3 cups 

6 medium Roma tomatoes
1 small white onion (or red)
1 jalapeno pepper
juice of 1 lime
1/2 cup or so of chopped cilantro
salt and pepper to taste

Cut the tomatoes in half and take out the seeds under running water. Cut the tomatoes into small pieces, and add to a mixing bowl. Finely dice the onion and the jalapeno (remove the seeds if desired). Toss the onion and jalapeno in the bowl with the tomatoes. Add the chopped cilantro and mix well finishing up with the lime juice and salt and pepper. It's better if you can refrigerate it for about 15-20 minutes so the flavors will settle. 

Note: When I want a "kicked up" guacamole, I will make a half a batch of this pico and mix it with 3-4 mashed avocados. Heavenly.

Roasted Veggies

 One goal I have for my family this year is to eat more veggies! I only have 1 of my 4 children who love veggies and so I'm trying to find new ways to cook them to appeal to those other 3. I liked this version of roasted veggies because it had a little zing with the vinegar. A splash of vinegar- who would have thought? (Sorry I can't remember where the recipe came from. It was one of those google it and write it down on scratch paper kind of things!) 

Roasted Vegetables

serves 4-6 (4 if you love veggies, 6 as a small side)

2 red bell peppers, cut into triangle bite size pieces
1 zucchini, cut in half twice lengthwise then into bite size pieces
1 yellow squash, cut into circular bit size pieces
1 vidalia onion, cut up
1-2 cups asparagus, trimmed and cut into 1 inch pieces
3 cloves garlic, minced
4 tsp olive oil
1 tsp vinegar
1/2 tsp basil
3/4 tsp salt
1/4 tsp pepper

Preheat the oven to 450. Put all the veggies into a big bowl. Add the olive oil, vinegar, basil, salt and pepper and toss to coat them all. Turn onto a greased rimmed baking sheet and bake for 25-30 minutes at 450.

Bruschetta with Balsamic Drizzle

I posted this on my sister's site today, but it's just too good not to share with the dairy free world! The original recipe called for just a 1/4 cup of parmesan cheese, and I know it is just as delicious without any cheese, so here you go! Heaven! Seriously, I could eat it every day! :)

A few notes: I used a grande ciabatta baguette from Sams Club, but any of those baguette type of breads will work. Last night for dinner I sliced the entire baguette, but for the leftovers today I cut off a 6 inch piece and then sliced it lengthwise. I'm telling you this because if you like your bread really thick-do it this way, and if you like thinner bread and heavy on the tomatoes-slice a bunch of thin slices. (If you are confused I have a pic at the end to show the difference). Also only make as much as you will eat because the bread will go soggy. So make what you want and then put the rest of the tomato mixture in the fridge and when you want more, pull it out and slice up more bread. The drizzle is quite rich so use it sparingly (but it is amazing!), and next time I'm going to half the below recipe because I had way too much. Even though it says to drizzle before you toast, next time I will drizzle after so that it looks fancy on the serving platter. :)

Bruschetta with Balsamic Drizzle:
Recipe adapted from Neighbor Julia

Bruschetta:
6 roma tomatoes- chopped (firmer tomatoes are better for this recipe)
1/3 cup chopped fresh basil
2 cloves fresh garlic (use the real thing! minced)
2 T. Balsamic Vinegar
1 T olive oil
salt and pepper (to taste)
1 long skinny baguette sliced thinly (I used chibata, but sour dough or any would work)

Mix all ingredients (except for bread) in a medium sized bowl. Allow to chill in fridge for at least 2 hours for best flavor. (I like to make mine a day ahead if I have time). When ready to serve slice bread and toast bread slightly in oven. Top each piece of toast with bruschetta, drizzle recipe below, and toast again. 

Balsamic Drizzle:
1/2 cup firmly packed brown sugar
1/2 cup balsamic vinegar
1 T. corn starch

Stir all ingredients together in a small saucepan. Boil until slightly thickened (add extra corn starch if needed). Let cool 5 min. or until thickened to consistency you would like (don't let it get too thick). Drizzle over bruschetta and toast. Enjoy!

Hopefully you can tell the difference between the slices- the first is for a thinner, more traditional bruschetta

 This one is for a thicker bread- slicing the baguette lengthwise and opening it up

Caramelized Sweet Potatoes and Peaches

This side dish kind of stole the show at dinner the other night. :) I'm thinking it should replace the nasty sweet potato casserole dish at Thanksgiving in so many homes (sorry I'm not a fan of the casserole!) Super yummy and the peach and sweet potato flavors were great together! Definitely going to be a regular side dish around here!

Caramalized Sweet Potatoes and Peaches

Recipe from Daphne Oz in Relish

Serves 2-3

1 Tbsp organic coconut oil, melted

2 Tbsp pure maple syrup, room temperature (it will make the oil go solid if it's too cold)

1/2 tsp ground cinnamon

iodized salt

1 medium sweet potato, scrubbed and cut into 1 inch chunks (the orange variety)

2 medium peaches, pitted and sliced into 4 wedges each (I only had canned I just made sure I strained them really well)

1 medium sweet onion, peeled and quartered (I used about 1/2 an onion)

Preheat oven to 450. In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Pour three-quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss and roast for 5 more minutes. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized. 

Pineapple Black Bean Enchiladas

Oh my gosh these were amazing! I literally went right from the table to the computer to post them. My sister gave me the recipe and said they were amazing without cheese so I decided to try it out. Usually that isn't the case, but these really are amazing without any dairy AND they are also vegetarian too- so saves you on your grocery bill too. My family finished the entire pan, so if you have more than 4 to serve, you may want to double the recipe. 
*Note: My sister said these were really spicy, but I always rinse my green chilies in a strainer and didn't think they were spicy what so ever. Trust me I would have heard complaining. So if you like them spicy dump them in, if you want to take off some of the heat just rinse them first-works like a charm.

Pineapple Black Bean Enchiladas
Recipe adapted slightly from my sister Brooke at foursisterskitchens
Makes 6-8 enchiladas

2 tsp olive oil

1/2 cup- 1 cup chopped yellow onion (I used 1/2 cup)
1 cup chopped red bell pepper (about 1 bell pepper. I used mini so about 15 of those)
1 (20 ounce) can of Pineapple Tidbits, drained (keep the juice)
1/3 cup Pineapple juice, reserved (from above)
1 (15 ounce) can black beans, drained and rinsed
1 ( 4 1/2 ounce) can chopped green chiles 
1 tsp Salt
1/2 cup chopped fresh cilantro
1 (10 ounce) can mild enchilada sauce (red, not green)
8 flour tortillas (8 or 9")

Heat oven to 350 and spray a 13x9 baking dish with cooking spray. In a nonstick skillet heat oil and add onion and red pepper and cook for about 5 minutes until softened. Stir in Pineapple, beans, green chiles, and salt. Cook and stir until well heated. Remove skillet from heat and stir in 1/2 cup cilantro.

Spoon and spread about 1 Tbsp enchilada sauce onto each tortilla. Then spoon in 1/2 cup- 3/4 cup of the vegetable mixture over sauce (I did 3/4 c) Roll up tortillas and set them seam side down into the pan. 

Mix the reserved 1/3 cup of pineapple juice with remaining enchilada sauce and pour over the entire surface of enchiladas.  Spray sheet of foil large enough to cover baking dish with cooking spray and place sprayed side down over the dish, seal tight.

Bake for 35 minutes until sauce is bubbly. Garnish with extra cilantro.

*Note to Bake with Dairy: These enchiladas don't need sour cream or cheese, they are that good! But I know some of my readers still like to add cheese so if you do, just add 2 cups of cheese to the mixture (with the cilantro) and then top the enchiladas with an additional cup of cheese and bake as directed.

Pasta e Fagioli

I've been making this for a few years now ever since my sister in law shared it with me. The nice thing is you can really change the quantities to suit you and your family just like I did when she gave it to me.  The best part is it will make your kitchen smell amazing! I served it tonight with this hearth bread (with some olive oil and seasons to dip), and sparkling cider for the kids. It felt like the perfect Italian dinner!

Pasta e Fagioli

Recipe adapted from Kelli Melin

Serves 5-6 (you can cut it in half easily)

1 Tbsp olive oil

1 Tbsp dried onion flakes or 1 green onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

3 large garlic cloves, minced

2 cans great Northern beans, drained well

1 cup chicken broth (I make it using chicken bouillon cube)

2 cans diced tomatoes with juices

1 1/2 tsp dried rosemary

1 Tbsp parsley

1/2 tsp salt

1/4 tsp pepper

2 cups dry small pasta shells, cooked al dente and drained

Cook the noodles if you haven't already. Heat up oil and saute onions, carrot, celery and garlic until soft, about 8 minutes. Add the beans, broth, tomatoes and juices, and rosemary. Bring to a boil. Reduce to simmer, stir in pasta, parsley and salt and pepper. Simmer covered about 5 minutes.

Hotdog Mummies

I'm sure you've seen this idea before because it's been around a long time, but I just had to share anyways. I started making these when I was student teaching a high school cooking class. The high school students loved them just as much as my little kids do. I made them tonight with refrigerated bread sticks, but they didn't taste as good as when I make them with crescents. You can also just use your favorite roll or bread stick recipe as well if you are worried about different allergens in the prepared stuff.

Mummy Hotdogs

package of hot dogs

refrigerated crescent rolls

ketchup and mustard

If you are using the crescent rolls take them out of the package (they will be in the triangles but still together) and press the seams so you have one big sheet. Take a pizza cutter or a knife and cut strips about 1/2-1 inch wide. Take one strip at a time and wrap around each hot dog leaving a little spot for the head and eyes to stand out. Bake at 350 for about 15 minutes until the dough starts to brown. Once you take them out of the oven you can make little eyes with some mustard. (I used a toothpick)

Kale Salad

 If you are sick of the same old salad, you have got to give this a try. I had never eaten kale before my sister gave me this recipe to try, and I have to say I just love this recipe and make it almost every week now. When you buy kale in the store it's a light green in color and kind of firm, but after you massage it with salt like in this recipe, it takes on the color and consistency of spinach. It's definitely healthy and super good for you, but don't let that throw you off- it has the perfect combination of flavors and gets even better after it's been refrigerated a few days. Like my sister suggested, I make a batch and then eat it for lunch througout the week. (if I'm prepared I won't try to eat all my daughters mac and cheese :) I make mine with almonds and crasins- so delish!

Kale Salad

Recipe from Bre Hamideh

1-2 bunches kale

1 tsp salt

1/4 medium-small red onion, thinly sliced or diced

1/3 cup chopped almonds or nuts of choice

1/3 cup craisins or dried fruit of choice

1 large avocado, diced

1/4 cup olive oil

2 Tbsp apple cider vinegar

Soak kale in water to loosen any dirt. Wash individual leaves as you de-stem them (pull leaf away from thickest parts of stem) Shake dry. Chiffonade leaves (stack, roll and slice into thin ribbons) and put in a large bowl. Sprinkle salt all over kale and, using your hands, massage kale for 3-4 minutes. After about a minute you'll notice a big difference in the leaves-they'll start to soften and turn dark gream almost as though you were steaming them. When done, drain off any liquid that collects on bottom of bowl (if any). Add nuts, diced avocado, onions and craisins to bowl. Pour olive oil and apple cider vinegar evenly over bowl of goodies, then toss with tongs until all ingredients are thoroughly mixed.

Aunt Sherry's Spinach Salad

This salad quickly became my favorite Thanksgiving dish this year. I couldn't stop eating it! It will for sure be the salad of choice for our Christmas dinner too. Some of you may have had this kind of dressing before, but for me it was a new and exciting. It seems so simple but it is the perfect balance of flavors.

Spinach Salad
Recipe from Sherry Chapman 

1 package of fresh baby spinach
1 cup fresh ripe strawberries, stems removed and sliced
1 cucumber, thinly sliced
1 cup walnuts or pecans

Dressing:
3/4 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1/4 cup olive oil
1 Tbsp Worcestershire sauce

Mix together and let sit for an hour or until the sugar dissolves. Pour over salad just before serving.

DIY Salsa

This recipe was in my magazine this month, so I figured I would give it a try. I've canned salsa a few times in college, but let's face it-it's much easier to buy the jarred stuff! (especially with 3 little tykes running around). When I thought about how much sodium the store bought salsa has compared to this easy stuff, I might start making it myself just for my kids' health. I'm sure there are a million salsa recipes out there! This one was super easy and really mild for kids. It's more of a pico de gallo type of salsa if you ask me. If you like it with more heat, add more chile. If you don't have a food processor, just get out your sharp knife and get to work. I think the biggest perk to doing it yourself, besides it being low sodium, is that you can choose your chunkiness. I did mine really fine so the kids devoured it!

DIY Salsa
Recipe from Good Housekeeping June 2010
Makes 3 cups

15 sprigs cilantro
1 serrano chile, ribs and seeds discarded
1 small clove garlic
1/2 small white onion, cut in quarters
6 rips plum tomatoes (about 1 pound) cored and cut into quarters
2 Tbsp fresh lime juice
salt

In food processor, with knife blade attached, pulse cilantro, chile, and garlic until very finely chopped. Transfer mixture to large bowl.
Place onion in food processor; pulse until finely chopped. Transfer to bowl with the cilantro.
Place tomatoes in food processor; pulse until chopped. Transfer to bowl with onion. Add lime juice and salt, and stir until well mixed. Serve immediately or cover and refrigerate.

Greek Lasagna

Pastitsio

Pastitsio or "Greek Lasagna" is a great alternative to the traditional lasagna because it looks and tastes the same without all the cheeses. (which probably makes it a lot healthier too). I love it because it uses up all the macaroni noodles I have in my pantry and is relatively a cheap dinner to make. Serve with a salad and some garlic bread if you'd like.

*Note: I make this dish completely dairy free, however if you don't have allergies, use butter, regular milk, and 1 cup Parmesan cheese. Sprinkle 1/2 cup of the cheese in with the milk/egg sauce and the other 1/2 cup cheese on top before you toss it in the oven.

Pastitsio

1 pound ground beef

1/2 cup onion, chopped

2 tsp minced garlic or 1 tsp garlic powder

1 Tbsp fresh basil (or 1 tsp dried)

1 Tbsp fresh parsley (or 1 tsp dried)

1 (26 oz) can spaghetti sauce

3 Tbsp margarine

2 Tbsp cornstarch

1 3/4 cup soy milk

4 eggs

3 1/3 cups dried elbow macaroni noodles

Cook macaroni until al dente, drain and set aside.

In a large skillet brown the meat, onion and garlic. Drain off the fat and stir in parsley, basil and pasta sauce; simmer.

In a saucepan melt margarine and cornstarch together. Add the soy milk and cook until thick and bubbly, about 3-5 minutes. Gradually stir in the beaten eggs and stir until thick. Remove from heat and set aside 1 cup into a bowl.

Pour the rest of remaining milk/egg sauce over the cooked noodles and mix until well coated. Generously season with salt and pepper.

Grease a 6 quart square baking dish and layer: 1/2 the noodle mixture, all of the meat mixture and then the remaining noodle mixture.
Pour the reserved 1 cup sauce on top and bake @ 350 for 40 minutes. Let stand for 10 minutes.

Black Bean Salsa

I call this "summer salsa" because it uses all the yummy foods you can grow in a garden or buy fresh at the grocery store in the summertime. I am forever grateful to my friend Lyndsie for entertaining us one night with this salsa among other delicious foods, and for sharing the recipe with me! Since then I have made this salsa many times with quesadillas, tacos, fajitas, and just for a fun snack. I am in love with this salsa, and so are my kids. They don't even realize all the veggies they are eating! A few notes: you can also add green, yellow or red peppers or chopped up avocado, but I think it's tasty as is. F.Y.I- "Good Seasons" is made by Kraft Foods and I gave them a phone call just to double check their product. They say there is absolutely no dairy in their Italian Dressing Packet.

Black Bean Salsa
Recipe from Lyndsie Field

5 roma tomatoes, chopped
1 can black beans, rinsed and drained
2 ears of corn, cooked and cut off the cob
4 green onions
1 bunch of cilantro, chopped (about 1-1/2 cups)
squeeze of lime

Dressing:
1 pkg "Good Seasons" Italian Dressing
1/4 cup olive oil
1/4 cup red wine vinegar

Mix everything together in a big bowl and then pour dressing over the top. Stir well because the dressing will settle at the bottom.