Pasta Primavera

After three weeks of restricting our diet to exclude the seven categories of typical food intolerance items, we are ready to start the re-introduction process.  As a reminder, we have eliminated corn, dairy, eggs, gluten, peanuts, soy and sugar/artificial sweeteners.  This week for the first four days we will include a whole wheat item for either lunch or dinner to test our gluten tolerance.  The last three days we will go back to the restrictive abstinence of all seven categories.  This should allow us time to evaluate any reactions we may have to gluten. 

Today's test meal was Pasta Primavera for dinner.  I cooked some whole wheat spaghetti and sauteed some mixed vegetables while the pasta was cooking.  I then quickly sauteed some shrimp and tossed everything together when all was cooked.  I finished the dish with some chopped basil.  Our side dish was spinach dressed with a little fresh lemon juice with a drizzle of olive oil.

Pasta Primavera
Makes 2 servings

2 cups mixed vegetables (I used mushrooms, red bell pepper, onion and zucchini)
3 tablespoons olive oil, divided
3 tablespoons chopped basil
1 to 2 cups cooked whole wheat pasta
1/2 pound shrimp, peeled and deveined
2 cups baby spinach
Lemon juice
Olive oil

Cook the pasta as the package directs.

Meanwhile, saute the vegetables in 2 tablespoons of olive oil until crisp-tender.  Remove and set aside.  In remaining tablespoon of olive oil, saute shrimp just until pink on both sides.  Add the cooked pasta and the sauteed vegetables to the skillet and toss with the chopped basil.  Season with salt and pepper to taste.  Serve with baby spinach dressed with fresh lemon juice and a drizzle of olive oil.


Slightly adapted from The Virgin Diet Cookbook

Our rating:

Simple Roasted Salmon

Since salmon is so healthy for us, I am always on the lookout for new methods of preparing and cooking this most nutritious protein.  I came across this unique method of cooking on another blog and just had to try it.  The salmon was simply prepared by rubbing with olive oil and seasoning with salt and pepper.  The salmon was then placed in a baking dish and placed in a cold oven.  The oven was turned on to 400 degrees.  25 minutes later, you have perfectly cooked salmon.  Could it get any easier?  I don't think so.  Our side dishes were cauliflower and turnip puree and grilled asparagus spears.

Simple Roasted Salmon
Makes 2 servings

1 pound salmon fillet
2 tablespoons olive oil, divided
Salt and freshly ground black pepper

Set salmon on a rimmed baking sheet; coat both sides with 1 tablespoon of the olive oil and a generous sprinkling of salt and pepper.  Place baking sheet in the cold oven, then heat oven to 400 degrees.  Roast until salmon is just opaque throughout, about 25 minutes.  Serve with lemon wedges.


Slightly adapted from Pioneer Woman

Our rating:

1/2

Lemon Thyme Chicken

I used boneless, skinless chicken breasts to whip up this quick and simple chicken entree.  I cut a chicken breast half in half again to make two thinner breast halves.  They were then seasoned with salt and pepper and dredged in flour.  They were sauteed for a few minutes on each side and removed to a plate and tented with foil.  The same skillet was then used to make a quick sauce to pour over the chicken.  The simplicity of this dish is unbelievable.

Our side dishes were roasted acorn squash with onions and wilted spinach with garlic.

Lemon Thyme Chicken
Makes 2 servings

1 boneless, skinless chicken breast, butterflied into halves (2 pieces total)
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour (I used brown rice flour)
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves. minced
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
Juice of 1/2 lemon
1 1/2 tablespoons butter (I used ghee)

Season both sides of the chicken pieces with salt and pepper.  Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.  In a large skillet, heat the olive oil over medium-high heat.  Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side.  Remove the chicken pieces to a plate, tent with foil, and set aside.

Add the garlic and thyme leaves to the pan and saute  just until fragrant, about 1 minute.  (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.) Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits. Return the pan to the heat and bring the liquid to a simmer.  Stir in the chicken broth. Reduce until the sauce has thickened, about 4-5 minutes.  Add the lemon juice to the pan.  Add in the butter and whisk until completely melted.  Season with salt and pepper to taste.  Serve immediately, spooning the sauce over the chicken.


Slightly adapted from Annie's Eats

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Shrimp Dijon

I found the idea of this recipe intriguing since it combined Dijon mustard with marinara sauce to coat some shrimp.  I couldn't quite wrap my head around the idea of combining marinara with Dijon, but what it did was create a lovely pink colored sauce fully flavored with Dijon mustard.  It looked almost like a tikka sauce but the mustard flavor greatly enhanced the shrimp.  This recipe does take some planning since the shrimp and bell pepper are marinated overnight.  I can't wait to make this again.  Our sides were brown rice and a Triple Cabbage Slaw.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Quinoa bowl with slices of King crab, snow peas, red pepper and jicama

Shrimp Dijon
Makes 2 servings

1 pound shrimp (21 to 40 size) peeled and deveined
1/2 red bell pepper, julienned
1/4 cup olive oil, divided
2 tablespoons garlic, finely chopped
2 tablespoons dry white wine
3/4 cup marinara sauce
1/2 cup Dijon mustard
2 tablespoons fresh basil, finely chopped

Marinate the shrimp and bell pepper overnight in 2 tablespoons olive oil and the chopped garlic.  Remove the shrimp from the marinade and set aside.

In a large saute pan over medium-high heat, saute the bell pepper and marinade for 2 to 3 minutes (add 1 tablespoon or so of more olive oil if needed), then add the shrimp.  Cook on one side, turn shrimp and saute until cooked through.  Remove shrimp from pan.

Deglaze the pan by adding the wine and scraping up any stuck bits in the bottom of the pan.  Over medium heat, add the marinara sauce and Dijon mustard and whisk until blended and smooth.  Add the basil and slowly drizzle in the remaining 2 tablespoons olive oil while whisking.  Whisk and simmer until sauce is slightly reduced, thick and smooth.  Add the shrimp mixture back in and stir well to combine.


Slightly adapted from The Virgin Diet

Our rating:

Dijon-Rosemary Crusted Rack of Lamb

We decided to spend Easter weekend in Austin again this year.  We enjoy the wealth of activities available in Austin at this time of year since the weather is usually wonderful and this has been true for this year as well.   On Friday afternoon, we walked around Zilker Park along Lady Bird Lake which was beautiful and very entertaining for people watching. 

I decided to stay away from ham for Easter this year since I think the meat is a little more processed than we should be eating right now on our healthy eating plan.  I turned to another typical spring meat, lamb.  I rubbed two racks of lamb with a paste of mustard, rosemary, garlic, salt and pepper and allowed them to marinate in the refrigerator for about 6 hours.  They went into a hot oven for 4 minutes and then the heat was reduced and they were allowed to roast for another 15 minutes.  They came out cooked perfectly. 

Our side dishes were pureed cauliflower and turnips, and roasted asparagus and carrots.  We finished off our meal with a mixed berry medley topped with whipped coconut milk slightly sweetened with Xylitol and flavored with vanilla extract. 

Dijon-Rosemary Crusted Rack of Lamb
Makes 4 servings

1/4 cup Dijon mustard
3 tablespoons dried rosemary, crushed in mortar
4 cloves garlic, minced
1 1/2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
2 racks of lamb
2 teaspoons olive oil

Combine mustard, rosemary, garlic, salt and pepper into a paste and smear to cover rack of lamb completely.  Let sit for 4 to 24 hours in refrigerator to let the flavors marry.

Preheat oven to 500 degrees.  Place rack of lamb in a 12" x 8" x 2" baking dish coated with olive oil.  Roast uncovered for 4 minutes.  Reduce heat to 350 degrees and bake an additional 15 minutes or until a meat thermometer inserted in rack registers 160 degrees.


Slightly adapted from The Virgin Diet Cookbook

Our rating:

 

Pepper Steak

When we were first married, I used to make this dish every once in a while and it's something I haven't thought about in a long time.  I bought a grass-fed organic strip steak for the meat and red peppers and onions are certainly on our list of healthy vegetables.  I did have to make some substitutions since we cannot have soy sauce, cornstarch or vegetable oil, but the dish turned out beautifully.  There is nothing like a speedy stir fry for a quick meal.  I served this over brown rice.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Leftover Quail and roasted veggies

Pepper Steak
Makes 4 servings

12 ounces top round beef, trimmed to 1/8" fat (I used grass-fed organic strip steak)
4 teaspoons plus 3 tablespoons soy sauce (I used coconut aminos)
1 tablespoon rice wine
3 teaspoons cornstarch (I used brown rice flour)
5 teaspoons olive oil
1 large onion, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/2 teaspoon black pepper
crushed red pepper flakes (optional)

Slice the meat into small thin slices.  Combine the 4 teaspoons coconut aminos, 1 tablespoon rice wine, 1 teaspoon brown rice flour and black pepper in a bowl.  Add the meat and stir to combine.

In a small bowl, mix 3 tablespoons coconut aminos, 1 tablespoon water and 2 teaspoons brown rice flour.  Set aside.

Heat the wok on high heat.  Swirl in 1 tablespoon oil and add the beef spreading evenly in the wok.  Cook undisturbed for 20 seconds letting the beef brown.  Using a spatula, stir meat, cooking another 2 minutes.  Transfer to a plate.

Add remaining 2 teaspoons of oil to wok, add peppers and onions and cook about 2 minutes.  Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Recipe adapted from Skinnytaste

Our rating:

Grilled Texas Quail

Since I am such a fan of a roast chicken, I decided we needed to try quail which really looks just like a miniature chicken (tastes like it, too).  These are the perfect one-person portion size.  These little birds were marinated and then quickly grilled outside.  They only take about 4 to 5 minutes per side.  I happened to find fresh quail at Central Market and I think some specialty grocery stores may carry them frozen.  Our side dish was a combination of oven roasted sweet potatoes, carrots, golden beets and Brussels sprouts.

Our menu for the day:
Breakfast - Protein shake
Lunch - Rice bowl with brown rice, sauteed onion, red and green peppers, mushrooms, fresh ginger and garlic with chicken

Grilled Texas quail
Makes 4 servings

4 semi-boneless Texas quail
2 tablespoons extra virgin olive oil
1 clove garlic, minced
2 to 3 sprigs fresh cilantro
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 1/2 teaspoons dried coriander

In a small bowl, mix the olive oil, garlic, cilantro, thyme, rosemary and oregano.  Pour over the quail and marinate in the refrigerator overnight.

Remove from the refrigerator and sprinkle with coriander on both sides.  Grill on high heat until done, about 4 to 5 minutes per side.


Slightly adapted from Food Network

Our rating: