Donna's Grilled Blackened Orange Roughy with Black Forbidden Rice

Happy Halloween to All!  This orange (roughy) and black (rice) dinner was so appropriate for Halloween and so much fun to create and serve, and it was fast from start to finish!  The Forbidden Rice was chewy and nutty and a perfect contrast to the melt-in-your-mouth roughy.  For additional Halloween-themed ingredients, the pepitas added an additional crunch.  It was a boo-tiful meal!  Best, Donna:

Donna's Grilled Blackened Orange Roughy with Black Forbidden Rice

Ingredients:

1 cup black Forbidden Rice, rinsed in cold water and drained

2 Tablespoons butter

1½ cups water

Salt to taste

2 orange roughy fillets (~ 1  pound)

2 Tablespoons olive oil

4 teaspoons Emeril’s Essence

1 Tablespoon pepitas (roasted, shelled pumpkin seeds)

Mango chutney

Method:

Mix rice, butter, water and salt in rice cooker and cook according to directions.  Preheat grill to 400 degrees F.  Make a foil pan and add olive oil to bottom.  Dip fillets in oil, then sprinkle each side with the Essence.  Place pan on grill and cook for about 10 minutes, turning once, until cooked through being careful not to overcook.  To serve, sprinkle with pepitas and mango chutney, if desired.

Serves 2.

Copyright 2015.

Donna's Double Duty Spicy Peanut Chicken Pasta

Hi Folks, this dish is so easy to make especially if you have leftovers like I did, and it can be served hot as a main dish entree or chilled as a salad in lettuce leaves.  It is versatile enough to serve at lunch time or dinner so mix and match what works for you!  Best, Donna:

Donna's Double Duty Spicy Peanut Chicken Pasta

Ingredients:

2 cups gluten free pasta, cooked

1 cup (~ 1 large) chicken breast, cooked and chopped

2 Tablespoons Donna’s Spicy Peanut Dressing (see 24 October 2015 blog post for recipe)

1 Tablespoon fresh basil, chopped

Mango chutney

Method:

Mix together all ingredients except chutney.  Heat in microwave for main dish entrée or chill in refrigerator to serve as a salad.  Serve with mango chutney on the side if desired.

Serves 2.

Copyright 2015.

Donna's Fresh Gazpacho

Dear Friends, as you have probably guessed, I have made my gazpacho using up more of the Rainbow Slaw from Saturday - it is too good to waste :).  It has given me a good reason to post this recipe that is a standby in the summer in my kitchen and so easy to make.  Cheers!  Best, Donna:

Donna's Fresh Gazpacho

Ingredients:

3 cups Red Gold Freshly Squeezed Tomato Juice or reduced sodium V-8 Juice

2 cups Donna’s Rainbow Slaw (see 24 October 2015 blog post for recipe) or 1 cup tomatoes plus 1 cup peppers, onions and celery (1/3 cup each), finely chopped

½ cup fresh salsa, medium

1 Tablespoon garlic, minced

¼ cup olive oil

¼ cup red wine vinegar

1 teaspoon sea or kosher salt

¼ teaspoon black pepper

5 dashes Tabasco sauce or to taste

Method:

Mix all ingredients in large pitcher or bowl.  Let marinate in refrigerator for 4 or more hours before serving to blend flavors.  Serve with croutons or grilled shrimp if desired.

Serves 6 – 8.

Copyright 2015.

Donna's Fire-Roasted Gazpacho Pasta

Hello Everyone, sometimes getting back into the work groove after the weekend is hard on Monday especially around dinnertime.  But tonight was different.  I still am trying to use up my enormous batch of Rainbow Slaw from Saturday and my spouse, Gary, suggested I use it as a base for gazpacho.  I took it a step further and created this tangy pasta sauce which came together literally in minutes.  Give it a try, you will not regret it!  Happy Monday!  Best, Donna:

Donna's Fire-Roasted Gazpacho Pasta

Ingredients:

One pound gluten-free pasta

2 Tablespoons olive oil

1½ cups Donna’s Rainbow Slaw (see 24 October 2015 blog post for recipe)

One 28 ounce can Fire-Roasted Diced Tomatoes

1 cup Beyond Meat Beyond Beef Beefy Crumbles flavor, meatless protein product

1 Tablespoon balsamic vinegar

Salt and pepper to taste

Parmesan cheese, grated

Method:

Cook pasta as directed.  While pasta is cooking, heat oil on medium high in medium saucepan.  Add slaw and stir for 3 to 4 minutes until crisp-tender.  Add remaining ingredients and heat through for another 3 minutes or so.  Reduce heat to simmer.  Spoon sauce over pasta and serve immediately sprinkled with Parmesan cheese.

Serves 4.

Copyright 2015.

Donna's 5 Spice Vegetable Spring Rolls with Mango Chutney and Microwave Brown Sugar Kettle Corn

Welcome to All!  Having made a very large portion of my Rainbow Slaw yesterday, I am trying to come up with inventive ways to use it in a variety of dishes (see my earlier post today for the Farmer's Market Vegetable Omelet, for example).  Tonight's recipe could not be simpler to make since it is basically all assembly and no cooking involved.  And the taste was delightful!  For an evening snack, try the kettle corn in the microwave - it is simple and just delicious!  Best, Donna:

Donna's 5 Spice Vegetable Spring Rolls with Mango Chutney

Ingredients:

2 cups Donna’s Rainbow Slaw (see 24 October 2015 blog post for recipe)

1 teaspoon ginger root, minced

½ teaspoon 5 Spice Powder

Salt and pepper to taste

2 spring roll wrappers

Mango chutney (see 13 July 2014 blog post for recipe)

Method:

Mix first 4 ingredients in medium bowl.  Soften spring roll skins individually in lukewarm water for about 30 seconds.  Top skin with 1 cup of the slaw.  Fold over opposite corners on top of mixture and roll up egg-roll fashion.  Repeat for second roll.  Serve immediately with Mango Chutney.

Serves 2.

Copyright 2015.

Microwave Brown Sugar Kettle Corn

See http://www.theyummylife.com/homemade_microwave_kettle_corn for original recipe.  For Donna’s version:  Use 2 Tablespoons butter instead of 1 Tablespoon butter + 1 Tablespoon oil; place in Pyrex casserole dish.

Donna's Cottage Creamy Scrambled Eggs and Farmer's Market Vegetable Omelet

Greetings on a Sunday evening!  The weekend went by faster than ever so here are a few suggestions for the week or for next weekend.  Eggs are so versatile and these two recipes could be served for breakfast, lunch or perhaps dinner!  Although both of these dishes are meatless, you might add some smoked salmon or cooked bacon for additional protein.  Have a good week!  Best, Donna:

Donna's Cottage Creamy Scrambled Eggs

Ingredients:

1 Tablespoon butter

3 eggs, beaten

½ cup cottage cheese

1 Tablespoon fresh basil, chopped

Ground pepper to taste

Method:

Heat frying pan on medium high setting and add butter.  Mix together remaining ingredients.  When butter is melted, pour into pan and stir until cooked through.

Serves 2.

Donna's Farmer's Market Vegetable Omelet

Ingredients:

4 teaspoons butter

1 cup Donna’s Rainbow Slaw (see 24 October 2015 blog entry for recipe)

4 eggs, beaten

Salt and pepper to taste

¼ cup Parmesan cheese, grated

Method:

Heat 2 teaspoons butter on medium-high heat in omelet pan.  Add slaw and stir for 2 – 3 minutes until crisp-tender and mix into the beaten eggs seasoned with salt and pepper.  Melt remaining butter in pan and add egg-slaw mixture.  Cook about 2 minutes until bottom is set; sprinkle top with cheese and flip omelet in half.  Cook another 1 – 2 minutes and serve immediately.

Serves 2.

Copyright 2015.

Donna's Grilled BBQ Chicken & Rainbow Slaw with Spicy Peanut Dressing

Hello Friends, I felt like I was back in chemistry class tonight creating a spicy peanut dressing from scratch to go with a healthy vegetable slaw from ingredients we picked up at our local farmer's market.  The slaw was a tasty accompaniment to the grilled barbecued chicken main dish.  I hope you enjoy trying these recipes out in your home kitchen!  Best, Donna:

Donna's Grilled BBQ Chicken

Ingredients:

One 4 pound chicken, butterflied (i.e., cut down center between breasts and flattened)

Salt and pepper to taste

1 cup Sweet Baby Ray’s Honey Chipotle BBQ Sauce

1 cup Italian salad dressing

1 Tablespoon garlic, minced

Method:

Place chicken in marinating pan, season with salt and pepper, and add remaining ingredients that have been mixed together, coating meat well.  Marinate for 6 to 8 hours in refrigerator.  Preheat grill to 400° F.  Remove chicken from marinade and drain if needed.  Place on grill, cover and cook for about 1 hour or more, turning once, until chicken reaches 165° F or higher.  Remove from grill and let rest for about 10 minutes before cutting into pieces and serving.

Serves 4.

Donna's Rainbow Slaw with Spicy Peanut Dressing

Ingredients:

Slaw:

1 medium cabbage, outside leaves removed, cut into quarters, shredded*

1 green sweet bell pepper, thinly sliced*

1 yellow sweet bell pepper, thinly sliced*

1 large carrot, peeled and finely shredded*

1 medium cucumber, peeled and thinly sliced*

1 red onion, shredded*

3 Tablespoons cilantro, chopped

1 cup sliced almonds

*Use a mandolin if possible

Dressing:

½ cup crunchy style natural peanut butter

¾ cup coconut milk

1 Tablespoon brown sugar

2 teaspoons garlic, minced

2 teaspoons ginger root, minced

2 teaspoons lemongrass, minced

2 teaspoons tamarind concentrate

1¼ teaspoons Sriracha sauce

¼ teaspoon salt

Method:

Prepare and mix together all slaw ingredients; refrigerate.  Mix together all dressing ingredients blending well.  Refrigerate separately.  When ready to serve salad, place slaw in bowl and add dressing to taste.  Serve immediately.

Serves 10 – 12.

Copyright 2015.