Sheet Pan Chicken with Roasted Eggplant and Raw Veggie Caponata

This heat…I hate to run the oven.  But sometimes it is just worth it. This only bakes 30 minutes tops in a hot (450*) oven. I used boneless thighs. So I did  them a few minutes less than 30. No long marinading although I did put the cubed eggplant in salted water for a couple hours.  I had 3 Japanese eggplants from my garden and ripe  homegrown tomatoes galore. Chicken bought from Aldi’s. I found this recipe on Pinterest. I am so glad I tried it. The freshness of the raw and pickled vegetables in the caponata are what makes it so good. The chicken roasts on the sheet pan surrounded by the eggplant cubes tossed with olive oil.  While it roasts make the raw component. I am not really sure I will make this in the winter as summer tomatoes are just so superior in raw preparations like this delicious dish.

Here below is a link to the recipe. I will give the ingredients below. so you know what is needed to make it.  I promise you will love it.  I used some awesome paprika my goddaughter bought me in Germany.  Superior flavor. I used less red pepper flakes as I like most foods not too spicy.  I served mine with some small roasted potatoes I grew myself. So tasty.

https://www.simplyrecipes.com/recipes/sheet_pan_chicken_with_roasted_eggplant_caponata/

tomato caponata salad

This is my slightly different version:

Sheet Pan Chicken with Eggplant and Raw Caponata

Ingredients: 

Chicken: 4 boneless chicken thighs

Rub: 1 tsp. sea salt

1 1/2 tsp. sweet paprika

1/4 tsp. crushed red pepper flakes

1 tsp fennel seeds

1/8 tsp fresh ground pepper

2 Tbsp olive oil.

Eggplants:

2 lbs of cubed eggplant, 1 Tbsp olive oil

Caponata:

2 cups chunky fresh tomatoes cut in 1/2 inch cubes or sliced cherry tomatoes

1/2 cup sliced green olives

2 stalks celery sliced thin; hearts are best

2 Tbsp. fresh parsley chopped fine

2 Tbsp tiny capers

2 garlic cloves minced

Dressing: 2 Tbsp. balsamic vinegar; 2 Tbsp. EVOL and  1/2 tsp honey

I loved the fennel seeds in the roasted chicken and the raw salad. Enjoy!

roasted chicken and raw caponata

 

 

 

 

Un-stuffed Cabbage n Beef Casserole

Stuffed cabbage rolls are definitely a Pennsylvania treat. But making this recipe can be time consuming and complex; you have to cook the whole cabbage leaves and separately cook the filling and roll up it inside the half cooked leaves, sauce it and bake it. This is just way, way easier and pretty much better in my opinion. Less work, less heat in my kitchen (I did it in my Instant Pot but you could use a slow cooker or bake in the oven.) It isn’t a pretty dish to photograph and I frankly forgot to take pictures of making it. I debated even sharing it due to this but the flavor is so delish I knew I was gonna make it again so I wanted you to have the option to give it a try.

cabbages

Here is my entire cabbage crop. These fat leaves will make a great batch of this casserole.

This recipe is very homey; great in these trying times. I used some outside cabbage leaves but any fresh cabbage will do.  I used ground chuck but lots of people swear by ground pork or even ground turkey. The amount of spices is variable and you can use any sort of tomato product you wish to get that wonderful tomato flavor in there. I added some smoked paprika and a few raisins to make it like my old recipe. Sometimes I add a tablespoon of red wine vinegar to zip it up a bit. Fiddle with the ingredients as you wish. It will still be a comfort meal your family will appreciate. Makes about 6 servings.

cabbage n rice casserolle

Told you my photo was lousy! Trust me it tastes better than it looks. And it looked better the first time we had it.

Angie’s Unstuffed Cabbage Casserole

Ingredients:

1 lb ground beef

2 big garlic cloves, minced

1 med-large onion diced fine

About 4 cups of cabbage cut into 1-2 inch squares/chunks

1 can (13.5 oz) diced tomatoes

16 oz can plain tomato sauce

1.5 cups beef or chicken broth

1 tsp paprika

½ tsp. smoked paprika

A Tbsp brown sugar (optional…some folks love, some hate this)

2/3 cup white or parboiled brown rice, uncooked

  • sea salt

¼ tsp ground pepper

¼ cup raisins (optional)

 

Directions: In instant pot or big pan brown ground beef: I sprayed it with cooking spray before starting. Or use a tsp or two of mild olive oil. After the beef is half browned add the onions, stir a couple minutes; add the garlic too.  Add the spices and stir. Add the tomatoes, broth and cabbage, stir, then add the sugar, rice and salt/pepper. Stir well so nothing is stuck to the bottom. Cook in IP under pressure for 35 minutes. Let rest 10 min before depressurizing and adding optional raisins. Then serve. You can bake it in oven for 45 minutes. Slow cooker for maybe 6 hours? I don’t use that function often but I am sure it would work fine for this recipe.

Enjoy!

 

Strawberry Rhubarb Crumb Pie

Strawberry season is here and rhubarb is plentiful right now so let’s make a pie with these spring fruits. This is a crowd favorite and you will certainly get a few compliments if you make it for your family.

This is an easy pie to construct and you can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  The GF crust will work for any pie and the GF crumb topping is perfect for any crumb pie.  If you prefer a solid crust just double the crust part and top your pie with it.  Be sure to cut some slits for steam escape!

Please make every effort to use local strawberries; can get at most farm stands.  This pie really showcases the strawberries more than the rhubarb which is a silent partner so that is why I suggest you get the best; locally grown sweet ripe strawberries to make your perfect pie. If you don’t get local, at least get organic berries. They are much healthier for you and probably more flavorful.

Bake and enjoy an early summer pie in just a few minutes of work.  Don’t eat it hot; it should be cooled to room temperature or even chilled. I eat it both ways and love it either way.  I am sure you could top this with vanilla ice cream for even more yumminess.

Angie’s GF Strawberry Rhubarb Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg. egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembles coarse meal.  Add egg and citrus juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks and hull/slice the strawberries.

Filling:

2 cups fresh strawberries, hulled and cut in thick slices

2-3 cups cut up fresh rhubarb – place in medium bowl

Mix with

½ to 2/3  cup sugar ( I used ½ cup but you might like it sweeter.)

1/3 c gluten free flour mix (see below recipe or Better Batter flour works great.)

I sometimes add a tsp. of orange zest to the filling; a great pairing with these fruits.

Crust: Roll out pie crust in a pie bag or between the two sheets of wax paper; try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry strawberry – rhubarb mixture

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Continued directions: Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about ½ to 2/3 of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 425 degree oven for 40-50 minutes until bubbly and the crust is light brown.  I have a bottom heat oven so my crust gets nice and brown.  If that is an issue for you, bake the empty bottom crust ten minutes before filling so it gets a head start.

Cool at least 2 to 4 hours before serving at room temperature.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This post was originally shared in July 2015.  Slight changes to the text were made but the recipe is pretty much the same.

Oven Roasted Spanish Chicken with Olives and Lemon

I’m always on the lookout for a tasty easy chicken recipe.  Particularly one made with chicken thighs. They are everyone’s favorite around here; what’s not to like? Juicy; flavorful and tender. The spice rub is awesome; I used both smoked paprika and some real Spanish paprika; a Christmas gift from my goddaughter who picked it up in Europe for me.  The homegrown lemons added so much fragrance and zing – made this dish soar!

This recipe is an adaption from one on californiagrown.org. I cut it in half since there are only two of us and reduced the spice amounts quite a bit plus I used boneless thighs instead of bone in.  It was licking the plate delish! The sum of these ingredients is far more than you might expect. Simple but the flavor interplay of these ingredients was perfection. Even the 8-year-old adored it!

chicken with olives in pan

Spanish Chicken with Lemons, Olives and Paprika

 

Serves 4

Ingredients:

4 boneless, skinless thighs

1-2 Tbsp EVOL

———

1 tsp sea salt

1 tsp. paprika

½ tsp. smoked paprika

1 tsp. dried oregano

1 tsp garlic powder

———

1 medium onion, yellow or red

1 lemon, particularly great if you can use Meyer lemons

½ cup green olives, no pimentos; I used jarred Manzanilla olives

Directions: Put the thighs in a bowl; add half the olive oil. Mix around. Mix the dry ingredients in a small dish and rub/pour over the thighs. Cover with plastic and refrigerate up to 8 hours; I did one hour in fridge and 10 minutes on counter to warm a bit.

Line the bottom of a 9×12 baking dish with aluminum foil. Drizzle with a bit of the olive oil. Cut up the onion from top to bottom in thin wedges. Lay in pan, slice the lemon thin and sprinkle slices around. I actually made 4 oblongs of the lemon and onion and laid my 4 thighs on top. Bake at 400 degrees for 20 minutes, turn thighs over and add olives in the center of the pan, corralled by the chicken thighs; bake 10 more minutes. Let rest 5-10 minutes before serving.  chicken with olives on plate

Side dishes: I took a separate sheet pan; sprayed with olive oil spray and laid halves of small russet potatoes, cut side down and baked along with the chicken. When the 20 minutes of baking time went off I added a pound of whole asparagus spears with bottoms snapped off to the potato pan. Drizzled them with EVOL and sprinkled entire pan with kosher salt. Let it cook until chicken has rested; good if you can flip the potatoes and asparagus spears when you take out the chicken.

Notes; amazing if you have the fragrant Meyer lemon for it. Easy to double. I had some special European paprika which I used; very flavorful; made it amazing tasting. If you want it much spicier visit the original recipe but I wanted a more nuanced version and it was perfection! Enjoy.

Cupboard Supper: Seafood Spaghetti

Spring is the season for asparagus, spring onions and peas. I love them all served together with spaghetti and garlic and lots of butter. This recipe can be made from stuff in your pantry other than the scallions. You could use red onion or shallots in place of the green onion but it wouldn’t be the same.

This is the only seafood and pasta dish where I grate cheese on top; normally taboo – considered not a good combination but it works fantastically in this fast to throw together entrée.  This meal is visually appealing with the greens and the white.  I have been making variations of it for many years.  This is one of my favorite versions.  Great flavor and so speedy to make; how fast can you get the water boiling and cook the pasta?  That is how long it takes to create a great meal in one fantastic dish.

Yes, I make it with gf pasta.  Use the brand you love, don’t overcook it; barely done is best.  I made it for years and years with regular pasta before I had to go gluten free.  The original recipe didn’t have the asparagus and peas; my addition.  Good no matter what veggies you add; just don’t take away any of the basic ingredients.

Try to use tuna packed in olive oil; makes all the difference, especially for Italian dishes, much better flavor than any other kind of tuna. Giant carries it as does Wegmans. If you totally hate tuna you could use half a pound of small cooked shrimp. Ditto on using real butter, margarine will ruin the flavor for sure.  And I really love the greens; especially the onions; buy scallions if you can’t find spring onions.  I always cook the white parts a few minutes but the green tops can be close to raw. Better that way than overcooked. Last but not least by any means, use the real deal for your parmesan cheese, that shreddy stuff in the jar is not gf a lot of the time and the flavor is sad when compared to a chunk you just grated on your pasta. You can thank me after you taste this masterpiece!

Seafood Spaghetti with Greens

Ingredients

1 package of gf spaghetti

½ stick of butter

6-10 spears of asparagus

½ cup fresh snap peas, cut in half (frozen oetite peas are fine)

1 can light tuna packed in olive oil

1 can diced clams

1 bundle scallions or spring onions

1 big garlic clove

Directions: Boil a big pot of salted water, add the entire box of spaghetti; usually 12 oz size in gf.  Cook stirring often until barely done.  Drain.  While it cooks make the rest of the dish.

Veggie Prep: I like to snap the asparagus into manageable lengths; like 1 ½ inches long.  Ditch the tough ends. Cut the peas in half, cut the spring onions into ¼ inch rounds. If using frozen peas add in the last 2 minutes of cooking.

Melt 3 tbsp. of the butter in a big saucepan.  I use my mini wok. Add the veggies, cook a minute, and add the garlic pressed or minced.  Stir and cook another minute.  Throw in the white part of the onions; add the tuna and clams with ALL the juices and olive oil in the tuna can.  Stir gently and cook a minute.  Toss in the green parts of the scallions and the cooked hot pasta.  Stir a bit.  Add 1 tbsp. more butter if you dare and up to a quarter cup of pasta water to moisten the pasta.  It is really not a wet sauce; the stuff should cling to the strands of spaghetti.

Serve and top each portion with a healthy amount of finely grated real parmesan cheese.   Should serve four but if you are piggy only serves 3! seafood spagetti on plate

+++++++++++++ Variation for those with a garden +++++++++++++

Yes, you can eat kale flower buds, a lot like broccolini.  I sometimes blanch them in hot water before sauteing with olive oil and garlic.

pasta 012pasta 010pasta 013pasta 017pasta 018

These pictures above show my latest and quite yummy variation: I quick sizzled unopened kale flower buds from my last year’s plants and topped the finished pasta dish with it; really nice and I am guessing this kale option is quite good for your health

Originally posted May 2015.