My Sweet Marie

Posts Tagged ‘baked

Another nosh for the big game! this is easy, tasty and healthy! No need to eat junk all day when you can have good stuff! Here’s how:

Ingredients:

  • head of kale, washed, dried and chopped
  • 1-2 tbsp. olive oil (2 if large head of kale)
  • sea salt to taste

Directions:

  1. Be sure to dry your kale well, or it may not crispen up.
  2. Toss the kale with the olive oil and salt a bit. other seasonings can be used as well.
  3. Roast in oven at 375 till crispy, 15-25 minutes. Keep an eye on it!
  4. This recipe makes 4 servings, 1 point per serving.
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Today, like most days I am winging it in the kitchen! I do appreciate though that you are here for ideas for dinner or lunch or just inspiration for your own cooking so I will outline my catch of the day! I am feeling like something healthy, having just come from the gym and wanting to keep that momentum going! Here’s the plan for today’s dish:

Ingredients:

  • 1/2 cup ground almonds
  • 2-3 tbsp. cornmeal
  • 1/2 tsp black pepper
  • 1 tsp ground garlic or 1-2 cloves crushed
  • zest from 1 lemon
  • juice from 1 lemon
  • 4 cod fillets ( or any fish you like!)

Directions:

  1. Heat oven to 350. Line a cookie tray with parchment paper.
  2. In a small dish combine the almonds, zest, cornmeal and spices.
  3. In another dish put the lemon juice.
  4. Dip the fish in the lemon juice then in the crumbs. Place the fish on the tray.
  5. Bake till opaque, 20-30 minutes.
  6. Enjoy with a lovely side of salad and/or sweet potato fries, homemade of course!
  7. ** cornmeal can be omitted and simply use more almonds**

This is my way of cooking chicken cacciatore. Most Italians would tell you that you need to dip the chicken in flour and pan fry it but a) I am gluten-intolerant and b) I don’t need the added calories of the frying! So I have created my own version and it is delicious and since I don’t dine regularly in Italy, we don’t know the difference! Here’s how I do it in my kitchen, here in London, Ontario!

Ingredients:

  • 4-6 chicken breasts or other pieces
  • 1 onion sliced
  • 1 pepper sliced (green, red orange or yellow)
  • 1/2 lb mushrooms sliced
  • 2 cups homemade tomato sauce or canned if you must!
  • 1 cup chicken broth or white wine
  • 3 tbsp. capers
  • oregano, basil, salt, pepper and or chiles

Directions:

  1. In a large greased casserole, place your chicken. sprinkle it with your spices of choice.
  2. Layer over top the chicken, the onions, mushrooms and peppers.
  3. Mix the tomato sauce and chicken broth together, pour over the chicken and veggies.
  4. Sprinkle the capers over that.
  5. Bake in the oven at 350 for 1 1/2 hours or till the chicken is cooked and sauce is bubbling hot!
  6. Serve with a salad and pasta!

As I said in my last post, we’ve been eating a lot of asparagus, so I thought I’d share a few ideas with you! here’s just a few and I’d love to hear how you like to prep your asparagus!

  1. Grilled in the oven with a bit of olive oil, salt and pepper. No cover, just flat out on a tray and roasted at 375 for about 15- 30 minutes.
  2. Steamed, served with lemon!
  3. Steamed or roasted and served with a shaving of parmesan.
  4. BBQ in a foil pack with olive oil and salt and pepper!
  5. Wrapped in prosciutto. Take 5 or 6 spears, wrap a slice of prosciutto around them and roast in the oven as above.
  6. Stir fried with shrimp and served over pasta tossed with olive oil or butter and parmesan cheese.
  7.  Cream of asparagus soup! follow any of my cream soup recipes subbing the asparagus for the said veggie(broc or caul.)
  8. In a stir fry with portabella mushrooms, onion and yellow peppers and some chicken strips. Serve with rice, dinner!
  9. In a quiche!
  10. Asparagus A la cashews! Stir fried with cashews, garlic and ginger. top with soy sauce and sesame oil!

There you have it, ten ways to serve asparagus! Go forth and pee green!

 

Sweet Marie

The reason we use green tomatoes in this recipe is because they are firm. Feel free to use any tomato, yellow, red or orange, as long as they are firm or you will end up with a sloppy mess! These tomatoes are baked therefore, in my opinion, healthier! With tomato season upon us, it’s time to give them a go! Invite a friend over, have them ready to go in the oven, sit by the pool while they bake then serve them up with lemon wedges, mayo or ranch dressing! They’d make a great appetizer or side dish! Here’s how to do it:

Ingredients:

  • 1/2 cup gluten-free flour
  • 2 eggs, lightly beaten
  • 5 cups of gluten-free corn flakes crushed
  • salt and pepper
  • 1/4 tsp cayenne
  • 2 lbs of fresh, firm tomatoes cut into 1/4″ rounds
  • lemon wedges or ranch dressing for serving

Directions:

  1. Preheat oven to 425
  2. Place wire racks on your baking sheets.
  3. Place flour, eggs and corn flakes all in separate bowls and season each of them with salt and pepper.
  4. Stir the cayenne into the flour bowl.
  5. Coat each slice of tomato first with the flour, then egg and then the crumbs, pressing lightly to adhere.
  6. Arrange tomatoes in a single layer on the racks and bake till golden brown, about 15 minutes.
  7. serve with lemon or ranch dressing or simply mayo slightly seasoned!