Posts tagged ‘main dish’
I’ve recently discovered rutabaga and it’s many ways to enjoy it! I’ve seen it at the store for years sitting next to the turnips and daikon radishes and never gave them a second glance, though I’m not sure why?! Over the last few months, I’ve experimented with various preparations and recipes and they are quite versatile and delicious.
While I love my quinoa and brown rice, sometimes I need a dish that’s light and filling and packed with nutrition… and this recipe fits the bill. Rutabaga is a bit sweeter than a turnip, compliments the hearty greens and they hold up nicely when pulsed into rice-like pieces in a food processor and sautéed in a skillet. If you are a fan of alternative rice dishes or you avoid grains and/or you follow a paleo lifestyle, add this dish to your repertoire!
This AIP-friendly pesto can be used as a dip, a marinade, a sauce or a spread. You can whip up a batch quickly and marinade chicken or toss it with fresh roasted veggies for some added zip. For a vegan dish, substitute grilled portobella mushrooms or roasted cauliflower steaks for the chicken. Oh, how I love options!
Grilled Pesto Chicken & Rutabaga Rice (AIP-friendly, Grain-free)
Gluten-free, Grain-free, AIP-friendly, Soy-free, Egg-free, Dairy-free, Paleo-friendly, Sugar-free, Nut and Seed-free
4 chicken breasts (roughly 8 oz), pounded to even thickness to ensure even cooking
1/2 cup AIP-friendly pesto (use store bought if you can have nuts and/or dairy but check ingredients because might not be dairy-free, AIP-friendly and/or vegan)
2 tbsp lemon juice
1/4 tsp sea salt
For rutabaga rice:
2 medium rutabaga, peeled and cut into medium cubes
2 Tbsp coconut oil, olive oil or avocado oil
1 small yellow or white onion, small diced
2 garlic cloves, minced
1/2 tsp sea salt or more to taste
3 cups chopped kale, swiss chard (or your favorite greens)
1/4 cup vegetable or chicken broth
fresh lemon juice for serving
additional pesto for serving if desired
- In a tupperware container with a lid or in a gallon zip lock bag, add chicken, pesto, lemon juice and salt. Shake around fully coated and let marinate for at least 4 hours, preferably overnight.
- To make the “rice”, pull out a food processor and use the “S” blade (you might be able to use a high-powered blender but I haven’t tried this). Add the cubed rutabaga chunks and pulse until it resembles a rice-like size.
- Preheat your outdoor grill or indoor grill pan (or skillet). Grill the chicken for 5-6 minutes on each side until cooked through depending on thickness (chicken is safely cooked when internal temperature reaches 160 degrees). Tent the chicken with foil and let rest 10 minutes before slicing.
- While chicken is cooking (or while resting after if you don’t want to multi-task), heat oil in a skillet over medium-high heat. Add diced onion and cook for 2 minutes. Add garlic and rutabaga rice and saute for another 2-3 minutes, stirring occasionally.
- Add sea salt, kale/chard/greens and broth and stir. Cover with lid or aluminum foil and reduce heat to medium and cook for another 5-8 minutes, checking to see when the rutabaga “rice” is tender.
- Taste and season rice with salt if needed and/or toss in a drizzle of lemon juice or pesto. Serve with chicken and enjoy!
Nut-free, Dairy-free Basil Pesto
Makes roughly 1/2 cup
3 1/2 cups chopped basil leaves
1/2 cup chopped fresh parsley (or 1/2 cup more basil)
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
1/4 tsp sea salt
¾ cup masoor lentil (can use chickpeas, red lentils)*
¼ tsp turmeric powder
sea salt to taste (I used 2 tsp)
1 tbsp coconut oil
1 tsp cumin seeds
½ tsp mustard seeds
2 serrano peppers, deseeded and minced (or 2 green chilies)
1 tsp ginger garlic paste (I used 1 garlic clove and 1/2 tsp freshly minced ginger)
1 onion, minced
1 bunch spinach, chopped thinly
¼ tsp turmeric powder
½ tsp red chilli powder (I found Kashmiri chili powder in the bulk section of our health food store)**
½ tsp garam masala powder
1 tsp fenugreek leaves (kasuri methi)
Sea salt to taste
a drizzle of fresh lemon juice, lime juice or apple cider vinegar (I used roughly 2 tbsp)
- Pressure cook the lentils/chickpeas in sufficient water with turmeric and salt. (I’m not that familiar with pressure cooking though I own one so I followed these instructions for cooking but used 3/4 cup chickpeas and the tumeric and salt in the recipe above).
- In a saucepan, heat coconut oil over medium-high heat. Crackle the cumin and mustard seeds.
- Add the serrano/green chillies and ginger garlic paste and saute until you smell a nice aroma.
- Add the onions and saute until wilted, then sprinkle with little salt.
- Add in the spinach and masala powders (tumeric through garam masala) and saute till the spinach looks wilted.
- Add the cooked chickpeas/lentils into the sauteed masala, cover and simmer for five minutes.
- Add the fenugreek leaves and lemon/lime juice or apple cider vinegar and give a final mix. Taste and season with additional salt if desired.
- Serve warm with rice or rotis.
Strolling through our local farmer’s market is one of the highlights of my weekend. The local bee keeper selling his honey, the vibrant fresh flowers are on display in gorgeous bouquets, the scent of fresh-popped kettle corn is intoxicating, and the colorful vegetables…oh, the fresh garden vegetables remind me of a rainbow in food form!
My favorite stand is the organic Cedar Rose Farms run by a sweet and very knowledgable couple. I always buy several items that they have featured for the week. Carrots, spring onions and zucchini were featured the week I made this recipe (yum!)…which was ideal for this month’s Secret Recipe Club reveal! I was thrilled to come across this Farmer’s Market Skillet from Heather’s blog Join Us, Pull Up a Chair and use up my farmer’s market goodies! It may not be the prettiest dish to photograph, but it was DELISH!
I swapped out carrots for the corn since I didn’t find any at the market. I also incorporated goat feta cheese instead of cow’s for easier digestion my end (though you can swap out dairy-free cheese if needed OR use fresh avocado chunks and season with additional salt and lemon for a flavor boost) and used up the vegetable stock I had on hand to keep this a veggie-friendly main dish! I squeezed some additional lemon juice on top to amp up the acidity…which I’m about if you’ve been following me for a while 🙂 This was a big hit! It can stand alone as a dinner, quick lunch (hot or cold) or a zesty side dish alongside your favorite protein. Swap in your favorite fresh veggies to your liking – fresh corn kernels, yellow squash, sweet potatoes, beets, bell peppers, etc. I think this dish would also be delicious with chickpeas and a few olives for fun too!
While I happily chose to make her Farmer’s Market Skillet, Heather’s Peanut Butter and Jelly Pretzel Bars had me singing “It’s Peanut Butter-Jelly Time” along with a impromtpu shameless celebration dance in my kitchen while ideas swirled in my head to make a healthier and allergen-friendly version at a later date. I loved her idea for Buffalo Chicken Rolls as a hand-held appetizer and a perfect game-day recipe for upcoming football gatherings and Heather’s Gazpacho with Basil Cornbread Croutons made me want to hold on to warm summer days and sunshine.
Farmer’s Market Skillet (lightly adapted from Join Us Pull Up a Chair)
Gluten-free, Soy-free, Vegetarian, Nut-free, Vegan and Dairy-free Options, Refined Sugar-free, Corn-free, Egg-free
1 3/4 cup broth (vegetable for veggie-friendly OR chicken stock or broth if desired)
1 cup quinoa, rinsed and drained
1 Tbsp extra virgin olive oil, coconut oil, avocado oil
2-3 carrots, diced
2 cloves garlic, minced
1 zucchini, quartered and sliced
2-3 green onions, chopped
1-2 medium-sized tomatoes, diced
1/2 cup feta cheese (I used goat’s feta – for dairy-free/vegan, use a shredded dairy-free cheese or choice, cashew cheese or substitute chunks of avocado)*
2-3 Tbsp chopped basil
salt and pepper
1 Tbsp lemon zest
2-3 Tbsp freshly squeezed lemon juice (I used 3 Tbsp bc I love acidity)
1 1/2 Tbsp honey, maple syrup or agave (do not use honey if strict vegan)
1 garlic clove, microplaned
1/2 tsp sea salt (or more to taste, if desired)
1/4 tsp freshly ground black pepper
1. Using the broth or stock, cook the quinoa according to the package instructions. Once cooked, fluff the quiona with a fork and let cool slightly.
2. In a small bowl, combine all the ingredients for the vinaigrette, whisk and set aside.
3. Using a large skillet, heat the oil over medium-high heat. Add carrots and sauté for 2 minutes. Add the garlic and saute until golden brown.
3. Add the zucchini and green onions and season with salt and pepper. Sauté until just tender and then add the quinoa and half of the vinaigrette. Stir well and cook for an additional minute.
4. Add the remaining vinaigrette, tomatoes, cheese/avocado and basil to the skillet. Stir well to combine. Let cool 10 minutes before serving. Taste and season with additional salt, pepper and/or lemon juice if desired and enjoy!
If you want to make this a cold salad, do not combine the quinoa into the skillet. Let all ingredients cool separately and then combine the cooked quinoa, cooked vegetables, tomatoes, feta, basil and vingairette into a large bowl. Chill until you’re ready to serve.
*If you opt to substitute the cheese for avocado for an easy dairy-free swap, I suggest you add a bit more salt and lemon juice since the cheese adds a nice salty element to the dish and add the avocado right before serving. Enjoy!
ABC…easy as 1-2-3…that’s what this salad and dressing is! If you have these three ingredients on hand, you can whip a quick dressing up in less than a minute, and there’s no need for a blender, just a simple whisk (or a fork if you must!).
A for Almond butter (or your favorite nut or seed butter)
B for Braggs liquid aminos (or coconut aminos for Paleo, Whole30 and/or soy-free)
C for Apple Cider Vinegar
For the salad itself, choose your favorite chopped greens along with some crunchy cabbage for the base. Toss in your preference of veggies, such a sliced grape tomatoes, diced bell pepper and chopped celery and there you have it! You can top it off with your favorite nuts and/or seeds, diced apple or coconut chips for some extra crunch and flavor.
This dressing is simple but SO good! For a touch of sweetness, either add a drizzle of maple syrup or agave or a spoonful of date paste. If you are looking for a quick lunch or light dinner, this is it! You can substitute the greens for chopped kale or swiss chard and keep it in the fridge for longer since it will hold up as opposed to wilt.
Toss this dressing into a cup of cooked quinoa or brown rice to make it more filling or add your favorite protein for a hearty main course. I served this salad with grilled salmon burgers the other night, and it was a lovely combination or smoky, sweet, salty and tart. If you like sweeter dressings, dial down the amount of vinegar you use and use two drizzles of maple or agave.
ABC Cabbage Salad
Grain-free, Gluten-free, Dairy-free, Nut-free Option, Vegetarian, Vegan, Sugar-free, Egg-free, Keto-friendly, Paleo-friendly option
For the Dressing:
2 Tbsp almond butter or your favorite nut or seed butter*
2-3 tsp Bragg’s liquid aminos (or coconut aminos or gluten-free tamari)
1 -2 Tbsp apple cider vinegar
water to thin, if needed
Optional – for a sweeter dressing, drizzle in a teaspoon or so of agave, honey or maple syrup or date paste to taste. For a lower carb option, add a couple drops of liquid stevia
For the Salad:
1 handful of chopped purple cabbage
2 handfuls of chopped greens
5-6 grape tomatoes, halved or quartered
1/2 cup bell pepper, diced
2 stalks celery, diced
1/3 cup alfalfa sprouts
Or whichever salad ingredients you enjoy, this recipe is flexible!
Ideas for crunchy toppings
Chopped nuts or seeds
Makes 1 large salad or 2 smaller salads
- For the dressing: whisk almond butter/nut butter through vinegar in a small bowl until smooth. If it’s too thick, you can thin with a drizzle of water. I like my dressing on the acidic side so feel free to adjust to taste. Feel free to add in a
- For the salad: Combine all salad ingredients in a bowl. Toss with salad dressing until combined, if you like a lightly dressed salad drizzle a little at a time (leftover dressing can be saved). Sprinkle with topping options if desired and serve!
*The choice or nut or seed butter will determine the flavor or your dressing. I’ve tried this with peanut butter, sunflower seed butter and cashew butter along with the almond butter. A roasted nut/seed butter has a lovely depth of flavor that adds to the dressing. If you use a salted version, you may want to adjust the Bragg’s/aminos to your taste. If you use sunflower seed butter, it’s not as sweet as the almond/peanut/cashew options so adding a little sweetener will balance out the flavors nicely! This dressing is flexible so adapt it to suite your taste buds and your tummy!