Threw this one together one night a while back.
2 cups gluten free rotini pasta, cooked
2 cups uncooked or cooked broccoli florets, depending on your preference
1/2 cup chopped red pepper
1/2 cup chopped red onion
1/2 cup black olives
1 cup Zesty Italian dressing
black pepper to taste
2 cups cooked, diced, chicken
Combine all ingredients by tossing together. Serve.
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Showing posts with label red onion. Show all posts
Showing posts with label red onion. Show all posts
Wednesday, July 29, 2015
Thursday, July 23, 2015
Roasted Salmon with Crispy Potatoes and Broccoli
Another one to try from January 2015 issue of Women's Day magazine.
1 large head broccoli, cut into small florets, (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/2 in. thick rounds
1 large red onion, cut into 1/4 in. thick wedges
3 T. olive oil
Kosher salt and pepper
1 1/2 to 1 3/4 lb skinless salmon fillet, cut 4 - 5 pieces
1/4 cup Earth balance dairy free, egg free, soy free mayonnaise
1 T. fresh lemon juice
1/2 small clove garlic, mashed into a paste
Heat oven to 450 degrees F. On a rimmed baking sheet, toss together the broccoli, potatoes and onion with oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in an even layer and roast for 15 min.
Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8-10 min. more.
Meanwhile, mix the mayo, lemon juice and mashed garlic together in a bowl. Serve this with the fish and vegetables.
1 large head broccoli, cut into small florets, (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/2 in. thick rounds
1 large red onion, cut into 1/4 in. thick wedges
3 T. olive oil
Kosher salt and pepper
1 1/2 to 1 3/4 lb skinless salmon fillet, cut 4 - 5 pieces
1/4 cup Earth balance dairy free, egg free, soy free mayonnaise
1 T. fresh lemon juice
1/2 small clove garlic, mashed into a paste
Heat oven to 450 degrees F. On a rimmed baking sheet, toss together the broccoli, potatoes and onion with oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in an even layer and roast for 15 min.
Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8-10 min. more.
Meanwhile, mix the mayo, lemon juice and mashed garlic together in a bowl. Serve this with the fish and vegetables.
Seared Pork Chops with lentil and apple salad
I found this in the January 2015 edition of Woman's Day magazine while Papa was having his angiograph this morning. I would like to try it. Because you and Sarah seem to have issues with fresh apples, I was thinking I would try this with raw lentils instead of canned and cook them with the apples.
2 T. olive oil, divided
5-8 1/2 in. boneless pork chops (about 1 1/2 lb total)
1 tsp paprika
Kosher salt and pepper
1/4 small red onion, finely chopped
2 T. apple cider vinegar
1 14 oz. can lentils, rinsed
1 crisp red apple (such as gala or fuji), cored and cut into 1/4 in. pieces
1 celery stalk, chopped, plus 1 cup of the leaves
Heat 1/2 T. oil in large skilled over med. high heat. Season the pork with the paprika and 1/2 tsp each salt and pepper. Cook 4 chops until golden brown and just cooked through, 2-3 min. per side; transfer to plates. Repeat with 1/2 T. oil and the remaining pork chops.
Meanwhile, in a large bowl, whisk together the remaining 1 T. oil, the oil, vinegar, mustard and 1/4 tsp each salt and pepper. Add the lentils and toss to combine. Fold in the apple, celery and celery leaves. Serve with the pork.
Speed tip: Prepare the salad without the apples and refrigerate for up to 1 day. Fold in the apples just before serving.
This is what I might try with the lentils:
1 1/2 cups uncooked lentils
4 1/2 cups of water
1/4 c. small red onion, finely chopped
1 celery stalk, chopped, plus 1 cup of the leaves
1 green apple, cored and cut into 1/4 in. pieces
Combine lentils, water, onion, and celery in a med saucepan. Bring to a boil and reduce heat to a simmer. Simmer 15-20 min. Add apples, return to a simmer. Simmer another 5-10 min. until lentils are soft.
Photo to come when we try this out.
2 T. olive oil, divided
5-8 1/2 in. boneless pork chops (about 1 1/2 lb total)
1 tsp paprika
Kosher salt and pepper
1/4 small red onion, finely chopped
2 T. apple cider vinegar
1 14 oz. can lentils, rinsed
1 crisp red apple (such as gala or fuji), cored and cut into 1/4 in. pieces
1 celery stalk, chopped, plus 1 cup of the leaves
Heat 1/2 T. oil in large skilled over med. high heat. Season the pork with the paprika and 1/2 tsp each salt and pepper. Cook 4 chops until golden brown and just cooked through, 2-3 min. per side; transfer to plates. Repeat with 1/2 T. oil and the remaining pork chops.
Meanwhile, in a large bowl, whisk together the remaining 1 T. oil, the oil, vinegar, mustard and 1/4 tsp each salt and pepper. Add the lentils and toss to combine. Fold in the apple, celery and celery leaves. Serve with the pork.
Speed tip: Prepare the salad without the apples and refrigerate for up to 1 day. Fold in the apples just before serving.
This is what I might try with the lentils:
1 1/2 cups uncooked lentils
4 1/2 cups of water
1/4 c. small red onion, finely chopped
1 celery stalk, chopped, plus 1 cup of the leaves
1 green apple, cored and cut into 1/4 in. pieces
Combine lentils, water, onion, and celery in a med saucepan. Bring to a boil and reduce heat to a simmer. Simmer 15-20 min. Add apples, return to a simmer. Simmer another 5-10 min. until lentils are soft.
Photo to come when we try this out.
Labels:
apples,
celery,
dairy free,
egg free,
gluten free,
lentils,
nut free,
pork chops,
red onion
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