Spanish Rice, without the rice.

After an afternoon of biking and walking, I worked up an appetite. I wanted something refreshing, yet filling... and quick. I had all the ingredients on hand to make Spanish Rice with fresh, organic produce. It took all of 15-minutes. And, did I say it is absolutely delicious?!

Ingredients:

2 cups of grated jicama
10-12 ounces, fresh or thawed kernel corn
2 tomatoes, chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2-3 green onions, chopped
1 avocado, pitted, peeled and chopped
1/8 cup extra virgin olive oil
1 teaspoon sea salt

Directions:

1. Combine all the ingredients and mix well.

Serves 4-6

Adapted from the cookbook Rawsome! Page 209

Polenta Stuffed Peppers with Sun-Dried Tomatoes

I love stuffed peppers. Our family recipe was my grandmother's, but this is not my grandmother's stuffed bell peppers. This vegetarian recipe is just as good, but meatless, takes less time to prepare and takes only 30 minutes to bake. I doubled the recipe for 4 large bell peppers and had only a cup of the creamy polenta mixture left over, which I can easily incorporate into another meal.

The recipe comes from my cooking course challenge cookbook The Gluten-Free Vegetarian Kitchen by Donna Klein, on page114.

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 large cloves of garlic, finely chopped
1/4 cup marinated sun-dried tomatoes, 1/2 tablespoon marinate reserved, finely chopped
Salt and pepper to taste
3/4 cup polenta
1-3/4 cups (14-ounce) can of low-sodium vegetable broth, gluten-free
1/2 cup freshly grated Parmesan cheese, gluten-free
4 large bell peppers (about 8-ounces each), with the tops cut off, seeds and membranes removed

Directions:

1. Preheat oven to 375-degrees
2. Heat oil in a nonstick skillet on medium heat and saute the onion until soft.
3. Add the garlic and saute for 1 minute, then stir in the sun-dried tomatoes.
4. Remove from heat and season with salt and pepper. I added Mount Rose Herbs Mexican Seasoning to taste.
5. In a medium stockpot, bring the broth and water to a boil over high heat.
6. Slowly stir in the polenta with a long-handled wooden spoon.
7. Reduce heat to low and stir in the tomato mixture.
8. Cover and cook until the polenta is tender (about 15-minutes).
9. Remove from heat and stir in the Parmesan cheese. Cover and let stand 5 minutes.
10. Pack the bell peppers with the polenta mixture.
11. Place in a shallow glass baking dish and add enough water to the dish to measure 1/2 inch.
12. Bake uncovered for 30-35 minutes or until set.
13. Sprinkle the top with Parmesan cheese the last five minutes of cooking or when ready to serve.

Serves 4

Next time I make this dish, I think I will add browned, sliced mushrooms and corn kernels (or adjust the liquids to add creamed corn).

Spiced Basmatic Rice Pilaf

Where did the day go? I looked up from my computer and it was pitch black outside. I planned on making this dish tonight, but I wanted to whip up something quick.

My solution for "quick" was to streamline the cooking time of this recipe by using the two cups of cooked rice I had in the refrigerator, albeit brown rice. I cut the spice quantities in half and added only enough vegetable stock to rehydrate the rice. While I was sauteing the onion, garlic and red pepper (extra ingredient) in my wok and was mixing in the other ingredients, cauliflower was cooking in my vegetable steamer and served on the side (an option would be to toss bite-size pieces of the steamed cauliflower with the rice). We ate in about 20-minutes. Simple, tasty, satisfying and nutritious!

This recipes comes from my challenge cookbook The Gluten-Free Vegetarian Kitchen by Donna Klein on page 120.

Ingredients:

2 tablespoons canola oil ( I used olive oil)
1 medium onion, chopped
1 large clove of garlic, finely chopped
1-1/2 cups basmati rice (I used brown rice and it was very good)
2 teaspoons cumin seed (I used cumin powder)
1 teaspoon turmeric
1/4 teaspoon chili powder, gluten-free
2 cups low-sodium vegetable broth, gluten-free
1-1/2 cups frozen peas

Directions:

1. In a deep-sided non-stick skillet (or wok) with a lid, heat oil over medium heat.
2. Add the onions and stir for 3 minutes. Add the garlic and stir for 1 minute.
3. Add the rice, cumin, turmeric and chili powder, stirring for 1 minute.
4. Add the broth, peas, salt and pepper. ( I prefer adding the peas just before serving so they are warmed through and green).
   
5. Bring to a boil over high heat, then reduce the heat to simmer and cover for 15 minutes or until the rice has absorbed the liquid.
6. Fluff the rice and serve hot.

Serves 4-8

Egg-Free, Gluten-Free Zucchini Lasagna

My poor husband arrived home early from work, sick with a miserable cold. I made him a warm cup of apple cider vinegar and honey for his cold, and just served him up a plate of homemade zucchini lasagna for his tummy. That ought to make him feel a little better.

The recipe is from my challenge cookbook The Gluten-Free Vegetarian Cook by Donna Klein, on page 130.

If you are hoping to drop a few pounds this winter, as I am, then recipes that are satisfying, nutritious and lower in calories are the ticket. Klein's lasagna recipe is egg, gluten and pasta free!

Reserve 4 large zucchini from your garden or when shopping at your local produce stand or market, pick up four (4) 7-8 ounce organic zucchinis. If you have the time to make your own spaghetti sauce, all the better.

Because there are neither eggs nor pasta to thicken this dish, the lasagna has more of a soupy consistency, but also more flavor. I recommending serving it up in individual pasta bowls.

Ingredients:

4 zucchini, unpeeled, trimmed and cut into 1/8 inch lengthwise slices
1 cup non-fat ricotta cheese, gluten-free
1 cup low-fat cottage cheese, gluten-free
1 tablespoon finely chopped fresh parsley
Salt and pepper to taste
26-ounce jar of pasta sauce (preferably tomato basil)
8 ounces shredded part-skim mozzarella, gluten-free
1/2 cup freshly shredded Parmesan cheese, gluten-free

Directions:

1. Preheat oven to 375-degrees.
2. Fill stock pot with water and bring to a boil.
3. Lightly oil a 13x9 baking dish.
4. Add zucchini to the boiling water and cook 2-3 minutes. Drain and set aside on paper towels to dry.
5. In a medium bowl, mix together the ricotta and cottage cheeses, parsley, salt and pepper.
6. In another bowl mix together the mozzarella and Parmesan cheese.
   
7. Make layers in the baking dish in this order: 1/3 of the zucchini, half of the pasta sauce, 1/3 of the zucchini, all of the ricotta and cottage cheese mixture, half of the mozzarella and Parmesan cheese mixture, the remaining 1/3 zucchini, the remaining pasta sauce, and top with the remaining mozzarella and Parmesan mixture.
   
8. Cover with a lid or an oiled piece of foil (use wax paper first, if the cover will touch the top of the lasagna).
9. Bake covered for 35-minutes and uncovered for an additional 7-10 minutes.
10. I recommend finish the cooking time by leaving the lasagna under the broiler for 3 minutes.
    
11. Let rest 10-minutes, before cutting and serving in pasta bowls.

Serves 6

Note: Klein's recipe is ideal for serving during summer zucchini harvest time. She says you can prepare this dish 24 hours in advance and refrigerate. If you do, add 15 more minutes to the cooking time.

Veggilicious Lasagna

Make this easy, cheesy and moist, very veggie and gluten-free lasagna your family's new and nutritious Italian classic favorite!

Ingredients:

I recommend buying as many fresh, local and organic ingredients as you can find to make this recipe:

1 - 8 oz. package shredded mozzarella cheese
1 - 15 oz. container of part-skim ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 tsp. salt
1 cup shredded carrots
3 cups shredded zucchini, firmly packed
1 - 26 oz. jar roasted garlic marinara
1 package brown rice lasagna noodles

Optional: include in your layering of vegetables - dried or thinly sliced tomatoes and raw baby spinach leaves.

Directions:

1. Set aside 1/2 cup of the mozzarella cheese. In a bowl, combine the remaining mozzarella with the ricotta cheese, eggs, Parmesan cheese and 1/2 tsp. salt.
2. Cook the shredded carrots in the microwave for 2 minutes, then stir into the cheese mixture and set aside.
3. In a separate bowl, stir the remaining 1/2 tsp. of salt into the zucchini.
4. Spray a 5-quart slow cooker with a cooking spray (I use olive oil). Spread 1/3 of the marinara on the bottom. Break two noodles to fill and cover sauce. Spread 1 cup of the cheese mixture over the noodles. Top with 1 cup of the shredded zucchini and spread 2/3 cup of marina over all. Add another layer of broken noodles, and repeat with layers of cheese mixture, zucchini and sauce. Top with broken noodles, remaining sauce, and sprinkle with the 1/2 cup of the reserved mozzarella cheese.
5. Cook in the slow cooker on high for 3 hours.

Serves 8

Note: Read the label on any pre-shredded cheese very carefully. Many brands are dusted with flour to prevent clumping, and as a result these cheeses are not gluten-free.