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Apple Cheddar Tartine with Spicy Mustard

13. December 2012 · Write a comment · Categories: Cooking, Gluten-Free, Vegetarian · Tags: , , , ,



DSC 05611 1024x721 Apple Cheddar Tartine with Spicy Mustard

If you had shown me this recipe or given me this open-faced apple cheddar sandwich a year ago, I would have politely wholeheartedly declined. Sweet apples, sharp cheddar, and spicy mustard? Nooooo thanks (says former me).

But current me says, “The sweetness and slight crunch of the Gonagold apples, the sharpness of the New York cheddar, and the spiciness of the mustard? Bring it on!”

Add to the pretty amazing mix of flavors the fact that this is insanely easy to make- pretty much a winner for a snack or as part of a meal!

Just spread bread (gluten-free if you need) with spicy mustard then layer with thinly sliced apples and sharp cheddar. Broil until the bread is toasted and the cheese is melted. 

DSC 0560 1024x682 Apple Cheddar Tartine with Spicy Mustard

P.S. For a more hearty snack or meal (albeit not vegetarian), consider adding sliced chicken a la Iowa Girl Eats.

gluten-free sweet potato or butternut squash mac & cheese

14. March 2012 · Write a comment · Categories: Cooking, Gluten-Free, Vegetarian · Tags: , , , , , , ,
52565520620235159 WyEqDlTi c gluten free sweet potato or butternut squash mac & cheese

I’ve posted links to sweet potato mac and cheese recipes several times, but I’ve never posted my insanely easy {and gluten-free} version!

I’ve posted this sweet potato mac and cheese and this butternut squash mac and cheese, but I generally make a recipe that’s somewhere in the middle.

I didn’t list measurements because it’s easy to guesstimate as you’re layering the ingredients!

  • Caramelize chopped onions and shallots {combine butter and olive oil in a skillet over medium; throw in onions and shallots; and saute until golden brown, stirring occasionally. You may need to turn the heat down and/or add more butter to prevent burning}
  • Prepare gluten-free pasta according to instructions
  • Grate sweet potato or butternut squash; set aside
  • Grate cheese {you can use cheddar, gruyere, parmesan, gouda, you name it}; set aside
  • In a small bowl, combine salt, pepper, nutmeg, and cayenne pepper

Layer pasta, grated ingredients, and caramelized onions and shallots in a casserole dish. Sprinkle with spice mix and another layer of cheese {you can add ricotta if you’d like!}. Bake covered at 350 until cheese begins to bubble {about 30 minutes}.

Easy as casserole icon smile gluten free sweet potato or butternut squash mac & cheese

Notes: You can add half-and half or broth if you’d like your mac and cheese more moist {I’m in pain writing that word}. You can also sprinkle breadcrumbs {try gluten-free ones!} on top for an added layer of crunchiness. It might be interesting to try sweet potato and butternut squash together! A bit of mustard adds a little more flavor as well.

Source: busy-mommy.com via Emily on Pinterest

lunchbox meal: gluten-free “chicken parm”

21. November 2011 · Write a comment · Categories: Cooking, Gluten-Free · Tags: , , , , ,
chicken patties lunchbox meal: gluten free chicken parm

Photo credit: Trader Joe's

If you need a quick (and gluten-free) lunch that’s easy to put together in just a few minutes, try this:

In a shallow Tupperware, layer a Trader Joe’s Roasted Chicken Patty with jarred tomato sauce and mozzarella cheese. At work, microwave for one minute.

Done.

It’s an even more absurdly easy version of this and a gluten-free version of this!

magic bullet vegetable lasagna

26. May 2011 · Write a comment · Categories: Cooking · Tags: , , , , , , , ,

I overestimated the amount of mozzarella and zucchini that I needed for my cheesy zucchini pizza {which was great by the way! We may or may not have dipped it into ranch dressing, like you do with zucchini sticks}. I toyed with several ideas for using up my leftovers- wheat berries with cheesy zucchini sauce {wheat berries take too long to cook}, another pizza {no more dough}, cheesy zucchini rice bowl {meh, maybe another day}. I realized I had leftover lasagna noodles, so I decided to make a quick vegetable lasagna casserole.

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In  a Magic Bullet (or food processor), blend chopped or grated zucchini, canned tomatoes (without liquid), a dollop of tomato paste, a handful of shredded mozzarella cheese, a scoop of ricotta, a chopped roasted red pepper, a handful of grated carrots, a small cube of frozen basil (available in a small tray at TJ’s) and a dash each of garlic powder, dried red chili pepper, flax seeds, salt, and pepper.

Layer sauce with no-cook lasagna noodles in an oven-safe pan. If you have extra mozzarella cheese and/or shredded zucchini (like I did), spread it over top. Cover and cook for about 35 minutes at 350 degrees.

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I thought I’d add flax seed because it adds a little crunch without an overwhelming flavor. Most importantly, it is full of fiber, very nutrient-dense {omega 3s!}, and may help stave off diabetes, tumors, and cancer.

absurdly easy “chicken parm”

28. April 2011 · Write a comment · Categories: Cooking · Tags: , , , , , ,
screen shot 2011 04 27 at 2 55 08 pm absurdly easy chicken parm

photo credit: homedecorblogspot.com

I wanted to make chicken parmesan but I realized I didn’t have eggs…or olives…or whole canned tomatoes- so I had to make do with what I did have. And my “absurdly easy chicken parm” was born.

Place several skinless chicken tenders in a shallow pan. Cover with marinara sauce. Sprinkle with parmesan cheese. Scatter panko bread crumbs on top. Cook at 375 for about 20 minutes or until chicken is cooked through (no longer pink).

If you’re feeling particularly crazy, add chopped roasted red peppers on top. Serve over pasta if you’d like!

See what I mean by absurdly easy?

pixel absurdly easy chicken parm
+Cristina Roman