Grilled-Fish Tacos

A typical Philadelphia summer has slowly rolled in - hazy, hot, and humid.  In an effort to keep the house cool, we have been grilling a lot.

These Grilled-Fish Tacos with Roasted-Chile-and-Avocado Salsa were absolutely delicious.  The GFF's hubby is the griller in the little twin house, so we worked together on these.  We followed the recipe (although we did leave out the cilantro - you know how I feel about cilantro) and topped them with this Grilled Corn Salad (sans cilantro and mint).  GFFH grilled the corn tortillas for a few minutes before we ate, which made the tortillas a lot easier to handle - corn tortillas can be quite brittle and hard to work with when they are soft.

Roasted-Chile-and-Avocado Salsa

Grilled Corn Salad

Grilled-Fish Tacos

I also saved a little piece of halibut for the neighborhood cat, Kitty.  Since she licked the plate clean, I am pretty sure she approved of our dinner choice.

Southwestern Stuffed Peppers

I love clipping recipes out of magazines and then putting my own spin on them.  Southwestern Stuffed Peppers from Real Simple sounded like they would be a hit in the little twin house and turned out to be a great weeknight meal. 

I made these with ground chicken because I do not eat beef.  When I was little, I always felt sick after eating red meat, so I stopped eating it.  Now that I have been diagnosed with Celiac disease, we have realized that I probably felt sick when I was little due to whatever wheat product was served with the red meat!  So, although I could eat red meat again, I just do not care for the taste of it anymore because I associate it with a stomachache. 

The original recipe calls for 4 bell peppers, but Wegmans had a great deal on a 3 pack, so I just made 6 halves that were generously filled.  Here is my adaptation of this great recipe!

Southwestern Stuffed Peppers

1 cup short grain brown rice

1 tablespoon olive oil

6 scallions, thinly sliced, white and green parts separated

1/2 pound ground chicken

1 cup frozen corn

 4.5 ounce can chopped green chiles

1/2 teaspoon ground cumin

4 oz. grated Pepper Jack cheese

salt & pepper

3 large bell peppers, halved lengthwise, ribs and seeds removed

hot sauce, for serving (optional)

1. Heat oven to 375° F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and chicken and cook, breaking the chicken up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Pepper Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the chicken mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Pepper Jack, and bake until browned, 5 to 7 minutes more.
4. Top with the hot sauce (if you are like GFF's hubby) and scallion greens.

Happy Mother's Day

Preparations for our gluten free Mother's Day celebration with my mom started yesterday with an ambitious cross stitch project (my new crafting hobby.)  I sat on the porch with our neighborhood cat, Kitty, who helped me by chasing the thread as I stitched.  I took a break to cut some of GFF Husband's prized Knock Out roses to decorate our side board for our Sunday brunch.

 

Then I went back to stitching.  I cross stitched on and off until 12:30AM, when I fell asleep with the project in my hands.  At 3:30AM, I woke up and gave the hoop a coat of paint, went to bed, and got up early to finish.  My mom loves him!  He is a country-city-chic buck and perfectly matches my parents' color scheme in their apartment.

After my early-morning cross-stitching, we met my parents and brother at Linvilla Orchards to go strawberry picking.  It turns out that the fields were over-picked yesterday, so "picking" strawberries turned into "picking out" one of the few remaining quarts of strawberries they had in their market.  Needless to say, this went a lot quicker than anticipated!  It was a lovely trip though, since Linvilla is absolutely beautiful this time of year.

We returned and feasted on our favorite crepes, fresh squeezed orange juice, and coffee. Happy Mother's Day, Ma!

Cauliflower and Chickpea Stew

I cut this recipe out of one of my Real Simple magazines a long time ago, and then stumbled upon this adapted version.  Since the GFF's hubby has recently taken a liking to cauliflower, I decided to give it a try.  During our weekly trip to Wegmans, he and I debated about whether or not we had cumin.  He swore we did, I chose to believe him, and it turns out...we did not. We were also bizarrely out of fresh garlic (this never happens in our household), so I had to get very creative with my gluten free bad self.  Please do not judge the use of garlic powder in this recipe.  It actually tasted really great, surprisingly enough! Do not tell my grandma either.  


The original recipe said to add 1/2 cup water, but I had 1 cup of stock to use up so I added that instead. I added more liquid so that the veggies were all submerged - I think this would depend on the size pot you use.  I agree with my choice and will not ever use water after tasting how flavorful the stew was.


GFF's hubby gobbled up 3 bowls of this delicious veggie creation.  I highly suggest you try it!  It will become a repeat offender in the little twin house.

Cauliflower and Chickpea Stew 

adapted from above links to be GF friendly 

Olive oil for the pot (I never measure, I just swirl it around)

2 small onions chopped

1 tsp. garlic powder (or the fresh stuff if you have it or if your Italian grandma is watching you)

1 tsp. chili powder

Kosher salt and black pepper

28 oz. canned whole tomatoes

1 15 oz. can chickpeas, rinsed

1 head cauliflower, cored and cut into small florets

1 cup GF chicken broth or veggie broth

1 package of fresh baby spinach

1 cup short grain brown rice

1. Put the rice on to cook.

2. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.

3. Add the garlic, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until fragrant, 1 minute.

4. Add the tomatoes, crushing with your hands as you add them, and their liquid, chickpeas, cauliflower, and broth and bring to a boil.

5. Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.

6. Fold in the spinach and cook until just wilted, 1 to 2 minutes.

Serve the stew over the rice and enjoy!  Pack yourself the leftovers for lunch the next day. Yum!

Gluten Free Pizza: BBQ Chicken Sloppy Joe

Thanks to Bob's Red Mill Gluten Free Pizza Crust Mix, homemade pizza is back in this GFF's household!  This is one of those things that makes even my gluten eating husband say "You can't even tell this is gluten free!"

The package makes two crusts, one of which we always store in the fridge for another night's dinner. It will keep for a few days, which is fantastic.

We turned one crust into a favorite that my mom used to make when I was younger - BBQ Chicken Sloppy Joe Pizza.  I am not sure where the recipe is from - it is one of those recipe box oldies but goodies.  Quick, easy, and really tasty!

BBQ Chicken Sloppy Joe Pizza

1lb ground chicken

3/4 cup corn, defrosted

3/4 cup of your favorite BBQ sauce

1/2 cup sliced green onions

Pizza Crust

1 1/2 cups shredded jack cheese

Brown chicken, pour off drippings, stir corn, sauce, onion together with meat.  Heat through.  Pour onto crust, sprinkle with cheese.

Bake at 425 degrees for 12 - 15 minutes.