Mexican Eggplant Lasagna

A few weeks back, I was just craving lasagna. Ooey, gooey, cheesy, hearty, classic comfort food. However, I have yet to find gluten free lasagna noodles. I know they're out there; I've seen them online. But unfortunately, I cannot access them locally at my co-op. Pondering an alternative, I wondered how eggplant would do standing in for the noodles... I decided to give it a try. So glad I did! They worked beautifully.

This lasagna dish isn't about classic Italian flavors though. I thought it would be fun to see how a one-pot, cheesy lasagna-ish dish would do in an earthly, smokey, cumin-scented bake. Superb, as a matter of fact!  Completely vegetarian, thanks to the black beans filling in for the traditional ground beef, makes this dish not only oh-so satisfying on the belly, but also on the wallet (a 1/2 cup of dried beans goes for mere chump change, while grass-fed beef can cost you $5-$6/lb.).

And because this dish is smoothed in cheese, it's a verifiable kid-friendly dish in our house. (Anything with cheese- I mean, everything with cheese- is the way my kids would have it if I let them!)

Mexican Eggplant Lasagna


2 medium eggplants, peeled and sliced into 1/4 inch thick slices
2 tablespoons extra virgin olive oil
salt, pepper
3 cloves garlic, minced
1/2 medium yellow onion, chopped
1/2 cup prepared salsa
1 14 oz. can chopped tomatoes
1 cup cooked black beans
1 tablespoon cumin
1 tablespoon oregano
1/2 cup cottage cheese
1 cup shredded cheddar cheese
2 scallions or 1/4 cup cilantro, chopped (or both)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay eggplant slices in a single layer on baking sheet (you may need two baking sheets). Drizzle olive oil over eggplant and sprinkle with salt and pepper. Bake for 15-20 minutes, until soft (you don't want them crispy). Remove from oven and set aside.

Meanwhile, heat a large saucepan with remaining olive oil (about 1 tablespoon) over medium-low heat. When hot, add garlic and onion and saute until translucent (about 5-6 minutes). Add salsa, tomatoes, black beans, cumin, and oregano and stir. Continue cooking for an additional 5 minutes. Remove from heat and set aside.

In a small bowl, combine cottage and shredded cheeses and stir to combine. Set aside.

To assemble, start by laying about 4 eggplant slices on the bottom of an 8x8 inch baking dish. Add 1/3 of the tomato/black bean mixture, then add 1/3 of the cheeses. Repeat this layering process two more times, until all ingredients are used. Top with scallions or cilantro.

Cover with foil and bake for 25 minutes. Remove from oven, take off foil, and let rest approximately 10 minutes before serving.

Serves 6-9.

(those little hands just can't resist anything with cheese!)

This recipe is a part of the Gluten Free Homemaker's carnival event: Gluten Free Wednesdays...

Creamy Pasta with Leeks and Mushrooms

This is such a yummy meal... so creamy and satisfying it just makes you feel comforted as you eat it. I left out meat altogether, opting for a vegetarian version and am really glad I did, as it allows the leeks and mushrooms to take center stage. I think leeks are so perfect here, as they themselves take on an almost creamy taste when sauteed. And the frozen peas not only give this dish some vibrant color, but I also love the way they "pop" in your mouth with every bite. (My kids happen to love peas, so any dish I can throw peas into, I know my kids will eat it!)

If you're not a goat cheese lover, I encourage you to try this recipe anyway. Although I do happen to love the stuff, my husband is not such a big fan. But to tell you the truth, he had no idea this recipe had goat cheese in it... and was ooohing and ahhhing with every bite. It seems like the pesto and veggies take the usual "bite" off the goat cheese, putting all the focus on the creaminess factor and less on the distinct "goat cheese" flavor. (And, of course, if you love goat cheese like me, then this recipe is a must try!)

Creamy Pasta with Leeks and Mushrooms


2 cups uncooked brown rice penne pasta (I use Trader Joe's)
1 tablespoon coconut oil
3 cloves garlic
2 leeks
10 button mushrooms
3 tablespoons pesto
5 oz. goat cheese
1/2 cup frozen peas
1-2 tablespoons water (if needed)
salt, pepper

Cook pasta according to package instructions. Drain cooking water and set cooked pasta aside.

Meanwhile, heat oil in a large saucepan over medium-low heat. Mince garlic and add to pan, cooking for 1-2 minutes. Wash and chop leeks and mushrooms into slices and add to pan. Cook an additional 4-5 minutes, until vegetables are tender.

Add pesto and goat cheese to vegetable mixture and stir to incorporate (until the mixture is completely creamy). Add in the cooked pasta, peas, and water (if needed) and stir. Salt and pepper to taste.

Serves 4.

Apple Carrot Muffins

Muffin love! That's what these should be called. Every bite is full of delicious warm and cinnamonny love. I make a variety of muffins each week, as these are one of the most requested breakfast items in my house. These are so great, especially for kids, because there is a whole apple and a few carrots baked right in. They are also great because they're packable, so you can throw them in your purse, diaper bag, or backpack and you've got the perfect go-to snack when you're out and about.

Not that this needs mentioning, but reminders are always good... these are so healthy: packed with protein and fiber, very low sugar, and fruits and veggies included. No need to feel the slightest bit of guilt when eating these babies, or serving them to your loved ones (big and small). My husband is every bit as much a fan of these as are my children.

Apple Carrot Muffins
 
Wet Ingredients:
1/4 cup coconut oil, melted
2 eggs
1 teaspoon vanilla
10 drops liquid stevia
1/4 cup almond milk
2 tablespoons agave
1 medium apple, shredded
2 small carrots, shredded

Dry Ingredients:
1 1/2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
pinch salt
1 tablespoon Xylosweet (Xylitol), optional

Preheat oven to 350 degrees. Line a muffin tin with 8 paper or silicone liners.

In a small bowl, combine wet ingredients (through agave) and whisk until fully combined.

In a separate bowl, combine dry ingredients (through salt) and stir.

Pour wet ingredients into dry and stir to combine. Fold in shredded apple and carrots.

Pour into prepared muffin tin, filling about 2/3 full. Sprinkle Xylosweet over the tops of each muffin, if using (this gives the tops a nice, golden brown crust).

Bake for 30-35 minutes, until toothpick inserted comes out clean. Let cool 10-15 minutes in pan before serving.

Makes 8 muffins.

Stir Fried Quinoa

I've been dreaming about food lately. Kinda like Carolyn over at Dreaming About Food... (you must check out her blog... I perused it for over an hour the other day, drooling all over my desk as I scrolled through her delicious-looking recipes!). I've been dreaming about food because I've been a tad stressed lately. And food is what I do when I'm stressed. Not eat food per say, but cook food, create recipes, and be in my kitchen (ah ha! that's where those last 18 hours went!). And to say I'm stressed is not entirely accurate. I am stressed with the house thing, keeping it clean for showings and open houses. I am stressed with my 16 month old son who is walking now and all over the place and into everything. But that's about it. The rest of my life is bliss. So I think I'm dealing with my stress better than I could if I didn't have a kitchen and access to some really wonderful organic food.

So what food have I been dreaming about? Oh you name it baby! Fresh vegetables in all colors, flavors, and textures (eggplant, snow peas, cauliflower, garlic, ginger, sweet potatoes, beets, kale!). Decadent desserts (brownies, chocolate chip cookies, ice cream!). Super green smoothies, granola, pasta, quinoa, lasagna, tuna, black beans, hummus, apples, raw cheddar cheese!

What to do with all this dreaming about food? Get thee into the kitchen. I've kicked out some awesome recipes this week, at least one blog-worthy one every day, so I am ready to roll them out. Since quinoa has really been at the top of my craving list, I decided I'd share this one first. (Note: this is so delicious, you may want to double the recipe so you have leftovers. I ate this all by myself in one day, although not for the same meal, but you get the idea...?!)


Stir Fried Quinoa

1/2 cup water or chicken stock
1/2 cup quinoa
1 tablespoon coconut oil
2 cloves garlic, minced
1/4 onion, chopped
1 tablespoon fresh ginger, minced
1 medium carrot, chopped
4-5 crimini mushrooms, sliced
1/2 cup snow peas
1 cup cauliflower, chopped
2 cups lightly packed fresh spinach
1 cup rotisserie chicken, cubed (optional)
1 egg, whisked
1 tablespoon brown rice vinegar
1 tablespoon gluten free soy sauce (such as Bragg's)
1 scallion, chopped
1/4 cup cilantro, chopped

To begin, cook quinoa by placing water or stock in a small saucepan and adding quinoa. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.

Meanwhile, heat coconut oil in a large saucepan over medium heat. Add garlic and onion to pan. Cook 2-3 minutes. Then add ginger through chicken and stir fry for 7-8 minutes, until vegetables are tender. Remove veggies from pan and place in a bowl.

Add whisked egg to saucepan and cook until soft yellow curds form. Add cooked quinoa to pan and stir fry with the egg for 2-3 minutes.

Add vegetables back to pan with egg and quinoa, along with vinegar and soy sauce. Stir to combine. Remove from heat and toss in scallion and cilantro.

Serves 2-3.

This recipe is a part of Gluten Free Wednesdays at the Gluten Free Homemaker...

Celery Walnut Salad

This salad is such a hit in my house. My four year old just loves it. He's eating his veggies and mama can't complain. My husband says it reminds him of a D'amico & Sons salad (one of my all time favorite places to eat).

Speaking of D'amico & Sons, if you live in the Minneapolis/St. Paul area and you have kids, you should know that kids eat free on Sundays after 2 pm. The kids meal options are awesome! Not your typical hot-dog/hamburger/french fries/chicken fingers (meaning fat laden/greasy/unhealthy/non-food) kids meals. Instead, they have fresh pasta choices (albeit not gluten free), sandwiches, fruit, and fun salads.The food is all fresh and hand prepared by the restaurant chefs. It's been our special "date" night with our boys the last few weeks. And it really is so kid-friendly. Check it out for sure.

Back to celery salad: I think this recipe is perfect for spring. Loaded with celery, which is in turn, loaded with water, making it a great meal for hydrading your body and skin. Feel free to sub a different nut/dried fruit combo, such as toasted almond slivers and dried cranberries or pistacios and raisins, for a slightly different take. Experiment; you can't go wrong!

Celery Walnut Salad


5 stalks celery
3 scallions
1/3 cup frozen peas, dethawed
3 tablespoons organic plain yogurt
3 tablespoons mayonaise
1 tablespoon lemon juice
5 drops liquid stevia
salt, pepper
1 cup chopped walnuts, toasted
1/3 cup dried cherries

Chop celery and scallions into bite-size pieces and place in a bowl. Add the peas and stir.

For dressing, combine yogurt through stevia in a small bowl and whisk until smooth. Add dressing to celery salad.

Next add in walnuts and cherries and stir again.

Salt and pepper to taste.

African Peanut Soup

Ahhh... my worst fear has come upon us... more snow. I woke up this morning in utter dismay, cringing at the sight of the newfound four, five, six, or more inches of snow that was covering the ground, with even more coming down. Just yesterday, my son shrieked in excitement that he could see almost all the grass. I agreed excitedly back at him. But alas, today is proof that we just can't seem to escape the fate of the snowy month of March.

I was hoping to be able to start posting some fresh spring recipes by now. But no. We're back in the land of warm, comfort food. Which brings me to this recipe.

African Peanut Soup. I'd seen recipes for this here and there along my recipe hunting escapades. The pairing of peanut butter and tomatoes in a thick and hearty, almost stew-like dish has always intrigued me. I'd never tried making a soup like this though, as I'm not the biggest of peanut butter fans (I prefer a creamy almond butter to peanut butter anyday). But I just so happened to pick up a jar of organic creamy peanut butter from my coop a few days ago and, in a moment of creativity, decided to try my hand at my own version of African Peanut Soup.

What a hit! Rich, creamy, satisfying, with hearty chunks of vegetables and chicken in every bite. This is definitely one recipe I'll be making again and again (just hopefully not until next winter- fingers crossed!).

African Peanut Soup


1 tablespoon coconut oil
1 medium yellow onion
1 sweet potato
2 cloves garlic
1 tablespoon minced ginger
2 14 oz. (or 1 28 oz.) can diced tomatoes
1/4 cup creamy peanut butter
1/2 - 1 cup chicken stock
1 pound cooked chicken breast
1 tablespoon oregano
1 tablespoon chile powder
salt, pepper
2 tablespoons chopped jalepeno

Heat oil in a large soup pot or dutch oven over medium heat.

Chop onion and sweet potato, and mince garlic. When oil is hot, add to pan along with ginger. Cook for 3-4 minutes, stirring with a wooden spoon.

Meanwhile, place one can chopped tomatoes and peanut butter into a blender and blend until smooth. Add to pot along with remaining can of tomatoes and chicken stock (start by adding 1/2 cup of stock and add more gradually if you prefer a thinner soup).

Add chicken and seasonings, salt and pepper to taste, and stir soup to combine all ingredients.

Bring soup to a boil, then reduce heat and simmer 15-20 minutes, until sweet potatoes are soft.

Add jalapenos and stir once more.

Serves 4-6.

This recipe is a part of Gluten Free Wednesdays at the Gluten Free Homemaker...

Tuscan Chicken Sausage and Chickpeas

 

My husband and I are just about to put our house on the market. This has been a long journey, spanning many months, of praying and discussing this major life decision. Seven years, a whole lot of remodeling, decorating, nesting, and it may just be our time to move. I've been quite the emotional person lately (poor hubby, he'll never quite understand the emotions of a woman), but am trusting for God's guidance and direction. 

This morning we signed the paperwork with our realtor, making it pretty darn official. To prepare, we woke up early to finish some last minute details. I have to say, as much work as it has been so far, it was such a good feeling to de-clutter throughout this whole process. I feel clean. I can relax. Even if we weren't going to sell our house, I would love continuing to live without so much stuff. I hope that where ever we end up next (or even if we stay in our current house) we will live more simply, both needing and wanting less... things. 

I can honestly say that for the first time, we have spring-cleaned. And it feels sooooo good!

I haven't quite spring-cleaned my recipes just yet. Therefore I'm posting this recipe as probably the last of my hearty, warming dishes for this winter season. I got some major thumbs up for this one. All of my boys (hubby and the kiddos) loved it. I had it as leftovers the following night and it may have tasted even better. My recommendation is to use a really good quality chicken sausage (I get mine from the butcher counter at my co-op), as this is really the star of this dish.

Very soon I hope to be posting fresh, light, springtime recipes. (Let's just pray that we don't get anymore blizzards!)


Tuscan Chicken Sausage and Chickpeas


1 tablespoon coconut oil
1/2 onion
3 cloves garlic
2 stalks celery
1 pound sweet and/or spicy Italian chicken sausage, casings removed
2 cups cooked chickpeas
1 14 ounce can chopped tomatoes
1/2 cup chicken stock
2 tablespoons pesto
salt, pepper

Heat coconut oil over medium-low heat in a large saucepan. Chop onion and celery and mince garlic. Add to pan. Cook 1-2 minutes. Add chicken sausage and, using a wooden spoon, break up the sausage into bite sized pieces. Cook for an additional 8-10 minutes, until chicken sausage is cooked through. Add chickpeas, tomatoes, chicken stock, and pesto. Stir to incorporate. Bring to a low boil, then reduce heat and simmer for 5- 10 minutes. Salt and pepper to taste.