Gluten-Free Mushroom Pepper Chicken Linguine

Leftover gluten free linguine, chicken, ……not sure what to have for dinner. Do I make something new or try to use up the leftovers?!

Let’s see what I can put together with our leftovers….

Ingredients

1clove garlic. Diced

1/2 an onion. Diced.

Cup of sliced mushrooms

1 pepper. sliced.

1/2 cup butter.

3/4 cup vegetable broth

Pinch of salt

1/2 teaspoon cracked pepper.

Diced chicken

1) Melt 2 tablespoons of butter in a heated fry pan set on medium heat. Add garlic and onion. Sauté for 4 minutes.

2) Add peppers. Add 2 tablespoons of butter. Stir. Sauté for another 4 minutes.

3) Add the rest of the butter to pan. Add mushrooms. Sauté for 5 min.

4) Add in diced chicken and broth. Sprinkle with salt and pepper. Simmer for 5 minutes.

Serve. Enjoy!

Simple Fish Dish

On a Thursday night; running late from work, finally get home…what to make for dinner.

In the freezer, is a large fillet of red sockeye salmon. It’s been there a while. When I last cooked the other half of the fillet, my husband complained it was “too strong” of fish.

I remembered what my grandma use to do when she was cooking a strong flavour fish- she’d cook it in milk!!

Ingredients

Fillet of fish

1/4 cup of unsalted butter

1/4 teaspoon of salt

Fresh cracked pepper

1 shallot

1 stick of celery

1 Cup of sliced mushrooms

1 cup milk + more as needed

In a pan at medium heat, melt butter. Spread melted butter around pan. Place fillet in pan. Add milk, salt, sliced shallot, sliced celery. Cover for 8 minutes.

Add mushrooms. Mix sauce. If milk appears to be evaporating, add a bit more. Cover for another 5 min. Cook until fish is cooked to desired consistency.

Serve over rice. Pour the milk sauce over the rice and fish. Enjoy!!

Gluten Free Pho 

I had left over roasted vegetables. Not sure how I wanted to eat them; I decided to make a gluten free vegetable Pho soup. 

The night before,  I had roasted mushrooms, red onion, zucchini, peppers, celery, broccoli and a  clove of garlic in a little olive oil, drizzle of vegetable broth and fresh ground pepper. 

So I dumped the leftovers in a pot, put in a full package of Campbell’s beef broth, a heaping 1/4 teaspoon of Chinese Five Spice, tablespoon of Gluten Free Soy Sauce, tablespoon of Worcestershire sauce and let it simmer. 

In another pot, I cooked up al dente rice vermicelli noodles. 

I placed the cooked noodles on the bottom of the bowls. Then poured in the soup! 


It was a hit! 


Enjoy! 

Chicken Stirfry 

I don’t always think to do stirfry in the summer. Maybe because we tend to think BBQ and fresh salads for summer. After a large family gathering, I was left with a variety of fresh veggies from my veggie tray – button mushrooms, carrot slices, peppers, mini tomatoes and broccoli. 

A stir fry seemed like the most logical option to ensure I wouldn’t waste my veggies! 

Throw in some left over chicken and an easy chicken stir fry is created! 

Chicken Stir fry: 

Sliced vegetables – carrots, mushrooms, peppers, broccoli, tomatoes…it really is endless 

1 can of  Sliced water chestnuts – they bring the crunch 

Pre-cooked chicken cut in strips or chunks

1 small cooking onion – diced 

2 Tablespoons Gluten Free Soy Sauce 

1 Tablespoon of Gluten Free  worstshire sauce

2 Teaspoons white sugar 

1/4 cup + 1/3 cup vegetable broth 

1/4 Teaspoon (heaping) of Chinese Five Spice

2 Tablespoons Corn Starch 

2 Tablespoons Sesame Oil 

Rice Noodles – I like the super thin style. Rice Stick is the style I prefer:


Preparation: 

1) Heat up Wok. Drizzle Sesame oil on wok. Drop in diced onions. Cover. 

2) Mix up onions. Throw in vegetables. Pour in 1/4 cup of vegetable broth. Cover for 5 minutes. Stir. Continue to cover for 5 minute intervals until veggies are cooked to your liking. 

3) Add chicken. 

4) In a large measuring cup mix remaining vegetable broth (1/3 cup), Soy sauce, worstshire sauce, sugar, five spice and corn starch. Mix well and add to the wok. Cover and mix after 5 minutes. 

5) Mix in dry noodles. Cover for 5 minutes. Stir, cover and repeat until noodles are tender.  

Enjoy! 

Summertime Deliciousness ~ BBQ Portabello Mushrooms

Summertime is definitely all about sunshine, warm weather, the great outdoors and bbqing! Nothing like taking your meal to the next level with a delicious but simple portabello mushroom bbq recipe! Its the perfect side for summertime meals! And the best part?! It is simple and quick to make!

BBQ Portabello Mushrooms

Portabello Mushrooms

Balsamic Vinegar

Olive Oil

Grated Parmesan Cheese

1) Wash and clean portabella mushrooms. Drizzle balsamic vinegar and olive oil over the mushrooms. Lightly sprinkle parmesan cheese over the mushrooms.

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2) Place mushrooms directly on heated bbq. Keep bbq on low temp. Cook for 20 minutes then enjoy!

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Now you may be thinking – “what to have with these mushrooms?!?” For this meal I decided to go with the mantra of simple so I threw some fresh asparagus in tin foil (After drizzling it with olive oil, sprinkling with parmesan) It will cook the same time as the mushrooms!

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I also used my ActiFry and did up some french fries! No added oil and the fries will turn out just as good if not better (and healthier) compared to deep frying.

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Pan fry some lightly Gluten Free Floured tilapia.

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Then enjoy a wonderful, super tasty meal!

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Sunday Summer Dinner Pizazzed with Stuffed Mushrooms

It’s been a wonderful summer weekend: warm sunny weather, swimming and visits with family and friends. Now it’s almost supper time on a Sunday as the weekend comes to a close…what to have that’s simple but still delicious and ends the weekend meals on a high note…..how about stuffed mushrooms?!? My family love mushrooms and most dinner meals somehow incorporate some mushrooms in it- whether it be in a salad or side dish. On this particular Sunday I have 6 mushrooms to work with….I’ve already decided on Ribs and brocholli but what else can I make with little fuss?!? Not feeling like a salad I decide to make up some stuffed mushrooms!

Ofcourse I only have a part package of mushrooms! But no worries, any amount of mushrooms can easily be stuffed!

This recipe can easily be adapted to taste, spices and with whatever you have in the house! All you need is the base ingredient: cream cheese!!

Stuffed Mushrooms: 

Cremini mushrooms – these are my favourite to use due to thier flavourful taste

Half a brick of cream cheese softened

one shallot diced

one garlic clove diced

Spices ( I like to mix together ClubHouse Roasted Garlic & Pepper, Clubhouse Greek, Clubhouse Italian, Clubhouse Parmesean & Herbs and Mrs Dash Original) – about 2 table spoons for the mixture (more or less depending on how flavourful you like it.)

Pepper – I like to use freshly ground pepper

Shredded cheese

1) Preheat oven to 400 degree.

Clean out the mushroom tops- snap out the stem and with a butter knife gently scrape out the hymenium (the gills).

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2) If you have time, sauté the shallot and garlic in a bit of butter. *You dont have to saute the shallot and garlic but it is a smoother flavour if you do* This time I didn’t saute as I was trying to save time-but my husband prefers the flavour when I do sauté

3) Mix the shallot, garlic into the cream cheese. I find a fork works great.

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4) Add spices and pepper. Mix

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5) Stuff the mushrooms with the cream cheese mixture using a small spoon

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6) Top with shredded cheese – use what is on hand. This time I used old cheddar.

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7) Cook in oven for 30minutes. Then enjoy!

I used to think making stuffed mushrooms would be hard work and only enjoyed them at restaurants. I am so glad that I started to make them – they are so easy and it doesn’t take much time to whip them up!

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