Caprese Pasta (Gluten-Free Option)

July 5, 2012 by · 6 Comments


We just adore warm weather and sunshine. And to me, this dish is like summer in a bowl. It’s so light and refreshing! Yet at the same time, the combination of the garlic, basil and balsamic vinegar make it intensely flavorful. It’s definitely one of our favorite summertime dishes and is the perfect complement to grilled chicken or fish. Mangia!

P.S. This delicious and colorful pasta dish made it on the “Top 10 Reader Favorites of 2012!”

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Caprese Pasta (Gluten-Free Option)

Yield: 5-6 servings

Caprese Pasta (Gluten-Free Option)

Ingredients

  • 12 oz of Tinkyada brown rice spaghetti (or your favorite pasta)
  • 16 oz of organic sweet grape, cherry or mixed medley tomatoes
  • 8 oz fresh Italian whole milk mozzarella balls packed in water
  • 1/4 cup extra virgin olive oil
  • 3-4 tbsp of balsamic vinegar (Bariani brand is our favorite!)
  • 3-4 heaping tbsp of fresh basil, minced
  • 2-3 cloves of garlic, minced
  • 1 tsp sea salt
  • 1/8 tsp freshly ground black pepper

Instructions

  1. Rinse tomatoes and cut into halves.
  2. Drain water from mozzarella balls and cut into bite-sized pieces.
  3. Mince fresh basil and garlic.
  4. Then, place all of the ingredients, except the pasta, into a large mixing bowl and combine well.
  5. Cover the bowl and allow it to marinate for at least one hour (see note below).
  6. When ready to serve, cook pasta according to instructions. (If using brown rice pasta, drain and rinse cooked pasta with cool water.)
  7. Place pasta back in cooking pot and add 3-4 large spoonfuls of the juices from the tomato mixture. Also add 1 tbsp of olive oil and 1/2 tsp of sea salt. Toss pasta to combine.
  8. If using brown rice pasta, turn heat on low and reheat pasta just until warm, not hot. Remove from heat.
  9. Transfer pasta to a large serving bowl and top with the caprese.
  10. Absolutely delicious as a meal by itself, or serve it with a side of grilled chicken or fish.

Notes

This caprese is super easy to put together, but becomes much more flavorful as you allow it time to marinate. So be sure to start this at least one hour before you plan to eat and then let the caprese sit on the counter for at least an hour before serving so the flavors have a chance to meld together.

http://thenourishinghome.com/2012/07/caprese-pasta-gluten-free-option/

 

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Filed Under: Meatless ·

Make Your Own Pizza

April 10, 2012 by · Leave a Comment


Personal pizzas make a great quick lunch or dinner! We make ours by using leftover homemade soaked tortillas. But you can easily make these using your favorite wholesome tortillas.

These little pizzas are so quick and easy to assemble – they’re a great way to get your Kids in the Kitchen with you!

The options are endless when you make your own homemade personal pizza! Shown above: Chicken Sausage, Marvelous Mushroom and my personal favorite, No Sauce Veggie!

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Just Cheese, Please!

Just Cheese, Please!

Ingredients

Instructions

  1. Preheat oven to 400 degrees. Place tortilla on ungreased baking sheet.
  2. Spread evenly with organic pizza sauce and sprinkle with mozzarella cheese.
  3. Bake approximately 8 minutes. Yum!
http://thenourishinghome.com/2012/04/make-your-own-pizza/

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No Sauce Veggie Pizza

No Sauce Veggie Pizza

Ingredients

  • 1 homemade tortilla
  • 1 tsp olive oil
  • 1/8 tsp dried Italian seasoning mix
  • 1/8 tsp dried basil
  • Dash of garlic powder
  • Pinch of sea salt
  • Your favorite organic veggies
  • Organic feta and mozzarella cheese

Instructions

  1. Preheat oven to 400 degrees. In a small bowl, mix together olive oil, seasonings and salt. Brush oil mixture evenly across top of tortilla.
  2. Crumble some feta cheese and sprinkle with a little shredded mozzarella.
  3. Top with your favorite organic veggies (spinach, zucchini, broccoli, etc.) and another small sprinkling of mozzarella cheese.
  4. Bake for approximately 8 minutes. Veggilicious!
http://thenourishinghome.com/2012/04/make-your-own-pizza/

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BBQ Chicken Pizza

BBQ Chicken Pizza

Ingredients

  • 1 homemade tortilla
  • 1 1/2 tbsp wholesome BBQ sauce
  • 1/2 cup leftover grilled organic chicken, diced
  • Organic mozzarella cheese
  • Your favorite organic veggies (sliced zucchini, mushroom and spinach are great with this pizza!)

Instructions

  1. Preheat oven to 400 degrees. Evenly distribute BBQ sauce on top of tortilla and sprinkle with some shredded mozzarella.
  2. Top with diced grilled chicken, your favorite veggies and another small sprinkling of mozzarella cheese.
  3. Bake for approximately 9 minutes. A BBQ-lover’s delight!
http://thenourishinghome.com/2012/04/make-your-own-pizza/

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Philly Cheese Steak Pizza

Philly Cheese Steak Pizza

Ingredients

  • 1 homemade tortilla
  • 1 tsp olive oil
  • Dash of freshly ground pepper and sea salt
  • Leftover precooked, pasture-fed steak, thinly sliced
  • Sautéed onion and green/red bell pepper
  • Sliced mushroom
  • Organic mozarella cheese

Instructions

  1. Preheat oven to 400 degrees. Brush olive oil evenly across top of tortilla and add a dash of freshly ground pepper and salt. Then sprinkle with some mozzarella cheese.
  2. Thinly slice leftover steak and lay across top of cheese.
  3. Sauté some sliced onion with some sliced organic green and/or red bell peppers in a little olive oil, until al dente. Add to top of steak.
  4. Top with some sliced mushrooms and another small sprinkling of mozzarella cheese.
  5. Bake for approximately 8 minutes. A steak lover’s dream!
http://thenourishinghome.com/2012/04/make-your-own-pizza/

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Filed Under: Kid Friendly Recipes, Lunch, Meatless ·

Quick & Easy Veggie Stirfry (Gluten-Free)

April 7, 2012 by · Leave a Comment


This one-skillet meal is wonderful on it’s own, and is equally delicious topped with leftover grilled chicken or steak. We enjoy cooked soaked brown rice for this particular dish, but if you’re a white rice fan, you may find the article “White Rice Better Than Brown?” by Sarah of The Healthy Home Economist very liberating. It discusses the health benefits of white vs. brown rice.

Time-Saving Tip: Have you heard the term “mise en place?” It’s a French culinary term for having all of your ingredients prepped and ready to go before starting you start cooking. By learning to embrace “mise en place,” you will not only save time, but also greatly reduce your stress level in the kitchen, as well as improve your cooking skills.

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Quick & Easy Veggie Stirfry (Gluten-Free)

Yield: 4 servings

Quick & Easy Veggie Stirfry (Gluten-Free)

Ingredients

  • 2 tbsp sesame oil (or extra virgin olive oil)
  • 5 green onions, diced (include whites and some green parts)
  • 2 cloves garlic, finely minced
  • 2 medium organic carrots, cut into matchsticks
  • 6 oz. organic snap peas
  • 1 medium head of bok choy (chop and divide stem from leaves)
  • 1 large organic zucchini, cut into matchsticks
  • 1 cup organic broccoli florets
  • 1 cup sliced mushrooms
  • 1/8 tsp ground ginger
  • Coconut Secret soy-free sauce (I use this in place of soy sauce)
  • Sea salt and freshly ground pepper to taste
  • Cooked soaked brown rice (or white basmati rice)
  • Optional: Leftover grilled chicken or steak, cut into chunks

Instructions

  1. Heat a large skillet or wok over medium-high heat.
  2. Add oil, green onion and garlic. Cook until garlic becomes fragrant, about one minute.
  3. Then, add carrots, snap peas and bok choy stems. Sauté about 2 minutes (stirring constantly) and then cover for about 2 minutes until veggies begin to slightly soften.
  4. Next, add zucchini and broccoli. Sauté uncovered until broccoli begins to slightly soften.
  5. If using leftover grilled chicken or steak, add to the wok, along with the bok choy leaves and mushrooms. Cover pan to allow veggies to finish cooking to desired consistency. (We prefer ours al dente.)
  6. Then season with ground ginger, 1-2 tablespoons of soy sauce (or soy-free sauce) and salt and pepper to taste.
  7. Toss well to combine. Serve over cooked or steamed rice.

Notes

Please note, you can easily customize this recipe using your favorite veggies.

http://thenourishinghome.com/2012/04/quick-easy-veggie-stirfry-gluten-free/

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Filed Under: Beef/Pork, Meatless, Poultry ·