Tag Archives: Pepper

Baked Vegetable Tian Casserole

Baked Vegetable Casserole

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free So this is how it went down…i was asked to make a vegetable side dish for the family I cook for and I easily could’ve gone for a nice green bean saute or some lemon broccolini but nooooo, I went for this!

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeI had been wanting to make this ever since I ran across it on Pinterest. Then recently a friend posted it on Facebook so I took it as a sign that I needed to make this. I loved it because it was so pretty and I like pretty food. Today was the day!!

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeI got to break out the mandolin and chopped these veggies in a matter of minutes. I always feel like such a professional bad ass when I use it 🙂

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeThey already look pretty and I hadn’t even put it in the oven yet. The only veggies besides the diced onion that I didn’t use the mandolin for was the tomato because it’s just too fragile so my knife worked just fine for me.

Before you line up all the pretty colors, saute a diced onion with a little garlic and put in the bottom of the baking dish.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeNow, the fun part. I alternated the veggies to make them all pretty. I had some grape tomatoes in the fridge that wanted to be part of the party so in they went too. After I took the picture below, I generously sprinkles salt, pepper and a teaspoon of dried thyme.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freeBake at 400 for 30 minutes, COVERED in foil. Remove from oven, top with as little or as much mozzarella as you want. Use vegan cheese if that’s your thing. I only used 1 cup of shredded mozzarella.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten freePut back in oven UNCOVERED for another 15 – 20 minutes depending on how hot your oven runs. Check it at 15 minutes. The cheese should be browned a little bit.

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

This is probably my new favorite vegetable dish. There are so many good ones but since I can’t stop thinking about this one right now, it’s the new favorite :).

Oh, and this is Miss Bella Boo. She keeps me company when I’m whipping up kitchen masterpieces. I’m a lucky Bunny <3

baked vegetable tian casserole zucchini squash potato tomato onion garlic mozzarella vegetarian gluten free

Baked Vegetable Tian Casserole
 
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Author:
Recipe type: Vegetarian, Gluten Free
Serves: 6-8 servings
Ingredients
  • *USE ORGANIC INGREDIENTS WHENEVER AVAILABLE*
  • 1 Tablespoon olive oil
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 4 or 5 tomatoes, sliced
  • 1 large yellow squash, sliced
  • 1 large zucchini, sliced
  • 1 potato, sliced
  • 1 onion, diced small
  • salt/pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease baking dish. I used a 9 x 13.
  3. In a medium skillet, heat oil and add diced onion and minced garlic. Saute until lightly browned, about 6 - 8 minutes.
  4. Place cooked onion and garlic in the bottom of your greased baking dish.
  5. Arrange your veggies according to whatever color pattern you choose.
  6. Once you have created your veggie masterpiece, sprinkle a generous amount of salt and pepper over the top. I used about 1½ teaspoons salt and 1 teaspoon pepper. Then sprinkle the teaspoon of dried thyme.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and sprinkle with cheese or no cheese. Either way, uncover and place back in oven for another 15 - 20 minutes. Start checking at 15 minutes to make sure it doesn't burn.

 

 

 

Paleo Sweet and Spicy Cashews

Paleo Sweet and Spicy Cashews

I think one of my favorite flavor combinations has to be sweet and spicy. I love to snack on nuts but sometimes they can get a little boring. I bought a bag of cashews at Whole Foods recently and was just waiting for the perfect recipe.

paleo cashew sweet spicy cayenne raw honey cinnamon coconut oil palm sugar snack vegan

In my search I stumbled on this recipe from PaleOMG. I tweaked the recipe slightly and they turned out perfect.

paleo cashew sweet spicy cayenne raw honey cinnamon coconut oil palm sugar snack vegan

These are a quick snack to whip up for a party or even to give as a gift.

Warning: these are slightly addictive

paleo cashew sweet spicy cayenne raw honey cinnamon coconut oil palm sugar snack vegan

Paleo Sweet and Spicy Cashews
 
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Author:
Recipe type: Paleo, Vegetarian
Ingredients
  • 2 cups raw cashews
  • ¼ cup raw honey
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 2 teaspoons coconut oil, melted
  • 2 tablespoons coconut palm sugar
  • ⅛ teaspoon cayenne pepper (this is in addition to the previous ¼ teaspoon)
  • 2 pinches of salt
  • **Optional: 2 teaspoons chia seeds**
Instructions
  1. Preheat oven to 350
  2. Line a baking sheet with parchment paper
  3. In a large bowl combine melted coconut oil, raw honey, ¼ tsp cayenne and a pinch of salt
  4. Add cashews to the mixture and combine well
  5. Pour entire mixture onto parchment lined baking sheet
  6. In a small bowl combine coconut palm sugar, ⅛ tsp cayenne, pinch of salt and chia seeds if using
  7. Sprinkle mixture over cashews
  8. Bake for a total of 15 minutes, tossing every 5 minutes
  9. Let nuts cool completely
  10. Break nuts apart and serve

 

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Grass-Fed Bison Stuffed Peppers

Grass-Fed Bison Stuffed Peppers

If you’ve never had grass-fed bison or grass-fed beef, do yourself a favor and try it. Bison cooks up similar to ground beef but has a richer almost buttery taste to it.

(You could absolutely substitute grass-fed beef for this recipe.)

When I’m in the area I’ll pick some up at Whole Foods. They are the only store I know of besides going to a local farm that carries grass-fed bison or beef. This is what Whole Foods says about their grass-fed bison.

“Bison (buffalo) is slightly more flavorful than beef, with generally less fat and more protein. Extremely nutrient dense, a single serving provides good amounts of iron, zinc and the antioxidant selenium. Plus, our bison spend the majority of their lives at home on the range. Give bison a try the next time you’re looking for an alternative to beef in your favorite recipes — your taste buds will thank you!

With our bison, you get great-tasting meat from animals raised with care:

  • No antibiotics — ever

  • No supplemental growth hormones*

  • No animal byproducts in feed

  • Raised on pasture or range for at least 2/3 of the animal’s life”

I found this great Bison Stuffed Pepper recipe at Bisonbluff.com and tweaked it to make it gluten-free and optional paleo friendly. It’s also loaded with low-fat protein from the bison, the quinoa and the egg.

 paleo gluten free protein grass fed bison pepper vegetable healthy

 

Grass-Fed Bison Stuffed Peppers
 
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Grass-Fed Bison Stuffed Peppers
Author:
Recipe type: Paleo, Gluten-Free, Protein
Serves: 4
Ingredients
  • 1 lb. grass-fed ground bison (or grass-fed ground beef)
  • 4 red, yellow or orange bell peppers
  • ½ cup chicken broth (to cook the quinoa in)
  • ¼ cup uncooked quinoa
  • ¼ cup diced red onion
  • 1 can drained fire roasted tomatoes
  • 1 large egg whisked
  • 1 tbsp Italian seasoning
  • **Optional: 1 cup mozzarella cheese (this would make it non-paleo)**
Instructions
  1. Preheat oven to 375
  2. In a medium saucepan cook quinoa using ½ cup of chicken broth in place of the water. Bring quinoa and chicken broth to a boil. Once boiling, reduce heat to low and cover. Simmer for 15 minutes, stirring occasionally so not to let it burn.
  3. In a large bowl combine uncooked ground bison and whisked egg. I mix this with my hands to make sure everything gets combined well.
  4. Add diced onions, Italian seasoning, ¼ cup of the drained fire roasted tomatoes to the quinoa. Combine and add to the ground bison/egg mixture.
  5. Place bell peppers in a baking dish and fill each one equally with the bison mixture.
  6. Top each bell pepper with the remaining fire roasted tomatoes.
  7. Cover each pepper with foil and bake for 45 minutes.
  8. **Optional: If using cheese, top each pepper with ¼ cup mozzarella after the 45 minutes and put back in oven uncovered until cheese melts. It should only take 3 - 5 minutes.**

Notes:

  • The reason I add the onions, seasoning, tomatoes to the quinoa is so the hot quinoa is cooled off before adding to the bison/egg mixture so not to cook the egg prematurely.
  • If you would like to make this true paleo, sub the quinoa with additional egg. The purpose of the quinoa is to replace normally called for bread crumbs which binds everything together. So if you do not want to use quinoa or don’t have any, an extra egg will provide the binding.
  • Leftovers reheat very well. Just cut stuffed pepper in half if already cooked and microwave for 1 minute.
  • Serving suggestion: top with tomato sauce, green salsa, more fire roasted tomatoes or sprinkle with cheese of your choice.
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Coconut Crusted Tilapia with Mango Salsa

Coconut Crusted Tilapia with Mango Salsa

 tilapia fish protein gluten-free coconut flour weight loss egg mango

This recipe is so light, full of flavor and protein. The coating is made with coconut flour and panko crumbs but you can easily make it gluten free with one minor change.  Replace the panko crumbs with shredded unsweetened coconut flakes.  You’ll want unsweetened because at 425 degrees, sweetened flakes may burn because of the sugar.  But don’t worry, either way, these are delicious.

I make fish tacos with some delicious peppadew pepper mango salsa on top of a sprinkle of sweetened shredded coconut.  You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes. It’s a very versatile recipe and it’s really friggin’ good!

tilapia fish protein gluten-free coconut flour weight loss egg mango

Coconut Crusted Tilapia with Mango Salsa
 
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Author:
Serves: 4
Ingredients
  • 4 thawed tilapia filets
  • 2 tbsp coconut flour
  • ½ cup panko crumbs (or ½ cup unsweetened shredded coconut for a gluten-free option)
  • 2 egg whites, whipped lightly
  • dash of salt
  • dash of pepper
  • **optional: dash of curry powder
Instructions
  1. Preheat oven to 425. Prepare a baking dish lined with foil. If you have a wire rack to set inside, that will help both sides of the filet brown evenly. If you don't have one, no worries but the foil will certainly make for easy clean up
  2. In a flat pan combine coconut flour, panko crumbs, salt and pepper (you'll want it flat so that you can lay the filets in the crumbs)
  3. Put the egg whites in a separate dish
  4. Lay thawed filet in egg white. Cover both sides of the filet with egg
  5. Then immediately lay it in the dry mixture, press down so the mixture sticks to the filet. Flip over the filet and do the same for the other side
  6. Transfer to baking dish and repeat with all filets
  7. Bake for 18 - 20 minutes
  8. Remove from oven and serve on a large lettuce leaf that has been sprinkled with sweet coconut flakes
  9. Top with Peppadew Pepper Mango Salsa.
  10. GLUTEN FREE OPTION: You can make this gluten free by replacing the panko crumbs with dried unsweetened coconut flakes that have been put through a food processor to make it finer. I say unsweetened because at 425, the sugar in the sweetened coconut may burn.
  11. PALEO OPTION: You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes.

 

 

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Mango Salsa – Peppadew Pepper

Peppadew Pepper Mango Salsa

peppadew pepper sweet spicy salsa mango jalepeno

This fruity healthy salsa can be used so many different ways.  On fish tacos, chicken, pork or even…ice cream.

Don’t laugh, top a scoop of vanilla ice cream with this salsa. The sweet and spice of the salsa dances with the creamy sweet ice cream on your taste buds beautifully. Seriously, it’s really good.

This recipe is really easy and has one of my all time favorite peppers, Peppadew.  I love this pepper because it’s got a great mild kick to it and it’s sweet too. Plus it adds a nice pop of color to your salsa.  I put these peppers in my scrambled eggs, on portabella pizzas and in my stuffed peppers too.  They have a mild heat combined with sweet. I love them so much!

peppadew pepper spicy sweet piquante red

I have found Peppadew peppers at World Market and Whole Foods but Amazon also sells them here. I usually only use 3 or 4 per whatever recipe I’m making so the jar lasts me a while.  This is a super versatile pepper. I love them so much (in case you didn’t read that the first time)!

Peppadew Pepper Mango Salsa
 
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Author:
Ingredients
  • 1 large Mango (about 1¼ cup of peeled, seeded and diced small)
  • 1 de-seeded and diced small jalepeno
  • A few sprigs of fresh chopped parsley
  • 3 or 4 Peppadew peppers chopped small or ¼ cup red bell pepper for color
  • ½ tbsp orange juice
  • Juice from a large fresh lime or 2 small limes (approximately 1 tablespoon)
  • 2 chopped green onions (the green stem part, not the white bulb)
Instructions
  1. Combine all ingredients and serve with fish, chicken, pork or top a scoop of vanilla ice cream.
  2. I always make more than necessary for the recipe because I always find another way to use it.

 

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