Chicken and Pesto Spooky Pasta

        Hello Friends!  It's been a while since I posted a recipe right?  To those who are following me on Instagram, thank you for reminding me. 

 

        Since we are celebrating Halloween, I decided to share with you my kids' favorite spooky food.   Funny thing is, I never imagined it as something freaky or even a Trick or Treating dinner staple.  It is pesto sauce for crying out loud! 

 

         I can still remember the first time they saw this dish.  They were so amazed because I was able to make a really "Spooky Pasta".  Was that even a compliment?  Anyway, the color definitely caught their attention and imagination.  The basil and spinach combo gave it a milder taste that the kids enjoyed.  If you have a "veggie - phobic" one just like my Child #2, don't even mention what the ingredients are.  The name "Spooky Pasta" can do the trick.  Green Eggs and Ham anyone?

 

         This kid friendly dish is very easy to prepare and all the components can be made ahead of time. As you may know, pesto can be frozen and so is cooked chicken.   So it is basically a reheat and serve type of dish.  Just make sure that your pasta is al dente to prevent it from being mushy.  Since it is also good at room temperature, it is an excellent lunch box idea.  Oh, did I mention that it's healthy too?     

 

        Happy Halloween!

 

- Roz

Ingredients:

1 lbs. cooked gluten free spaghetti
1/2 lb. chicken breast cut in to 1 inch cubes
1 1/2 tsp. extra virgin olive oil
1/4 cup pasta water (water used to cook the pasta)

Pesto:

1 tsp. minced fresh garlic (about 3 big cloves)
1 cup fresh basil leaves
1 cup fresh baby spinach
1/2 cup extra virgin olive oil (used the best that your budget can allow)
2 tsp. salt
1 tsp. ground black pepper
2 Tbs. canned cannellini beans (rinsed)
1/2  cup Daiya cheddar style cheese (if you can have dairy, use parmesan cheese)

1. Excluding the olive oil, put all the pesto ingredients in a food processor or blender.
2. With the machine running, slowly drizzle the olive oil. 
3. Once everything is well incorporated, stop the machine and set aside.
4. In a heated pan, sauté the chicken in olive oil.
5. When the chicken is cooked through, add the pesto.
6. After 2 minutes, add the cooked spaghetti and toss until the pasta is well coated with the sauce. If the sauce looks dry, add a little of the cooking liquid from a pasta.
7. When the pasta feels warm, turn off heat.
8. Serve immediately. 

Sneaky Spinach Dip - Dairy Free

        Super Bowl is just a few days away and most of us are now busy preparing for THE Big Game.  Though this Sunday, is considered one of the biggest calorie loaded feast in American calendar, I know most of the ladies and some men out there would like to enjoy something a little healthier in the menu. After all, it's only been a month since we promised to lose some weight right?

 

        So, how can we entertain and feel better at the same time?  I think this easy recipe for a Spinach Dip will be handy.  By sneaking in healthier alternatives and keeping the yumminess, I'm pretty sure the guys wouldn't notice any difference at all.

 

         When I first created this recipe, counting calories is not even my intention.  My children were diagnosed with food allergies a few months ago and I was challenged to re-create the dishes my kids love without having gluten, dairy, egg, soy and even nuts.   If cooking without those ingredients isn't hard enough, how about getting the same taste and flavor the kids were so used to. 

 

          After a few trial and error, I am confident that this version of Spinach Dip is the closest to the real one.  It has passed the four children taste test with flying colors.  As what my eldest would say, "It's okay to double dip as long as no body sees it."   

 

      

 

 

Ingredients:

 

10 oz frozen chopped spinach (defrosted)

1 15 oz can cannelli beans

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

2 tsp rice vinegar

1/3 cup extra virgin olive oil

 

1. Rinse the beans in running water and drain.

2. Using a blender or food processor, puree the beans, half of the spinach, salt, pepper, garlic powder and rice vinegar.

3. While the machine is running, slowly drizzle the olive oil. 

4. Add the remaining spinach and pulse a few times until you get your desired consistensy for the dip and size of the spinach.  If you find the dip too thick, thin it up with adding a teaspoon of olive oil at a time. 

5. Transfer to a microwavable bowl and heat it up for about 1 - 2 minutes on high. 

6. Serve hot.

 

* If you like to have that gooey goodness and extra yummies, mix in 1/2 cup of shredded Daiya Jack Style cheese substitute before heating. 

 

* If your diet allows you to have regular cheese, feel free to add your favorite mozzarella and pepper jack cheese before heating.

 

Enjoy!

 

-Roz

 

Garlic Tuna with Wilted Baby Spinach and Roasted Red Peppers

      Our family loves Tuna.  Whether from the can, cooked, or even sashimi (okay, the last one is just for me), it is one of our go to protein at home. So when the news about each child's food allergies came out, we were so  thankful that FISH was not in the list. 

 

       This easy to prepare dish is one of our favorites and goes perfectly with steamed white or brown rice.  Surprisingly, our household has been enjoying this GEDS (gluten, egg, dairy, soy) free recipe way before the diagnosis came out.   

Ingredients:
4 Fresh Tuna Steaks (about 1 1/2 lbs total weight)
2 tsp. Salt
1 tsp. ground Black Pepper
1/2 tsp. Garlic Powder
6 tbs. extra virgin olive oil
2 tbs. fresh garlic sliced thinly
1/4 cup roasted bell peppers *
2 bags of baby spinach
1/8 tsp. chili flakes (add more if you like it a little spicy)
2 lemons

*Roasted Red Bell Peppers
        I often have a homemade version ready and I provided the recipe at the end of this post.  Just in case you don't have the time to make your own, feel free to substitute a store bought one.  I prefer the one that is packed in oil. 

1. At medium low heat, saute sliced 1tbs sliced garlic in 4 tbs of olive oil until golden brown. Make sure you don't burn it. Transfer to a plate and set aside. Increase heat to medium and keep the pan hot.
2. Combine 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.
3. Pat dry tuna and rub both sides with the salt, pepper and garlic powder mix.
4. Pan fry tuna. Wait at least 2 minutes before flipping.  Cook according to your desired doneness and transfer to a platter.  We always have ours well done.
5. Add the remaining oil to the pan.
6. Saute sliced garlic and chili flakes until garlic turns golden brown.
7. Add the roasted bell peppers and spinach.
8. Season with remaining salt and black pepper.
9. Cook until the spinach are slightly wilted.
10. Turn off heat and drizzle with juice from 1 lemon. Mix.
11. Transfer veggies to a serving platter.  Top with seared tuna and sauteed garlic. 
12. Serve with rice and lemon slices.

Tips:
 * Make sure the pan and oil is hot (medium to medium high) before putting the fish. This will help prevent the fish from sticking to the pan.

* When it comes to doneness, some likes the tuna just browned on both sides while the inside is still pink or red.  For my family (since we have young children), the fish is cooked through. Depending on the thickness, it's about 3-5 minutes on each side. Use your fingers to check for the desired firmness. It is always better to go a little undercooked.

* Homemade Roasted Peppers
    - Preheat oven to 400 degrees.
    - Wash and dry the bell peppers.
    - Place bell peppers on a foil lined cookie sheet. 
    - Bake in the oven for about 14-20 minutes  Turn the peppers every 4 mins to make sure all the sides get roasted and to avoid burning one side. 
    - Transfer to a glass bowl and cover with a plate for 5 minutes. The trapped steam will help loosen the skin,
    - While still warm, remove the skin and the seeds.
    - Add some extra virgin olive oil.  Mix well.  You can add some spices or seasonings at this point.
    - Once cooled, transfer to storage containers.  Refrigerate for 3 days or freeze.