Pico de Gallo

I got some tomatoes and jalapenos out of my garden today, so I decided to make some pico!  I used this recipe as a rough guide, since I'd never actually made it on my own before (my mother and I used to make it all the time as I was growing up).

So yummy!

Saffron Chicken

So, this was my first use of saffron, ever.  I used this recipe.  I used the So Delicious coconut milk greek style yogurt (which I was so happy to discover!)

I also grilled it instead of broiling it.  Husband and I really enjoyed it.  The kids...well...it was new.  I'm willing to try it again.  Maybe next time they'll eat more.

Poulet Basquaise and Salade Niçoise

This pair are actually both considered a main course, but growing up they were always paired together.     I've modified the poulet recipe to be used in the crock pot (because it's just easier).

Poulet Basquaise

4lbs chicken breasts (bone in or boneless)

3/4 c. dry white wine (optional) [I just used chicken stock]

salt, pepper, sugar

1 bay leaf

4 sprigs parsley

1/2 lb each green & red pepper

1 lb each onions and tomatoes ((I never use tomatoes, but if you are going to, add them late in the cooking process so they don't get mushy))

1 clove garlic ((I actually used 3. :p))

1/2 tsp thyme

Put it all in the crock pot until chicken is done cooking

Salade Niçoise

1 lb potatoes
1 can green beans
1 can black olives
1 can chunk light tuna
2 tomates, cut in wedges
2 hard boiled eggs, halved

vinaigrette:
3/4 c. olive oil
3/4 c. red wine vinegar
1 tsp salt
1/2 tsp tarragon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper

Blend vinaigrette ingredients, set aside. Peel slice and boil potatoes until soft. Drain and place into large bowl.  Add green beans and olives. Pour vinaigrette over potato mixture.  Cover and refrigerator and marinate for at least 4 hours, stirring occasionally.  Place potato mixture (reserving vinaigrette) onto a platter.  Garnish with tuna, tomatoes and eggs, pour reserved vinaigrette over garnishing.

Garlic lime grilled chicken

I started off with this recipe, however, I *really* didn't want to cook it in a pan and such.  So I eliminated the butter altogether and mixed everything else into a marinade, which my chicken sat in for 4 hours.  And then I grilled it.  I think next time I'll double the spices, it could have used a tad more flavor.

I served it with mixed steamed vegetables (I've only had the steamer for a week, but I am LOVING it!), and this yummy bread that had garlic baked into it.

I'm going to label this as gluten free, because I'm pretty sure the chicken is, even though the bread definitely wasn't. :p

Summer vegetables with sausage and potatoes

I used this recipe.  Since it was my first time making it, I stuck pretty close to it.  I used turkey sausage instead of chicken, though, because the only chicken I could find was hot Italian  and I really didn't want the hotness.  I checked the packaging of the sausage, and it was gluten free, so here's another accidentally gluten free meal!

Aren't the veggies pretty?? I love colorful food.

Chicken stirfry with Korma curry sauce

Stirfry is one of my favorite foods ever.  Just sauté a protein and whatever vegetables you want, put on a sauce of your choice, and "Voilà!" you have a meal.

Tonight's rendition is chicken, sautéed in a little olive oil with garlic and onions, and then I added green pepper, zucchini, yellow squash, baby corn and broccoli (I can hear my dad go "eugh!").  Tonight's sauce is Sukhi's Korma Curry Sauce.  I love Sukhi's sauces, they're so yummy.  This particular one called for cream as well, but I replaced that with coconut milk.  From my preliminary tastes, it's actually really good.

It's served over brown rice, which I always forget needs a little more time/water to cook with.  And my way of cooking rice is a little different. I got the directions off the bag of calrose rice, call "perfect sticky rice" and I've done it that way ever since.  Preheat your oven to 400* (yes, your oven).  Put your dry rice in the bottom of a casserole dish with some butter and salt.  Then boil the appropriate amount of water (2c. for every 1c. rice.  With the calrose rice I used a little less, with the brown rice I have to use a little more) in a separate container.  I put it in one of my glass liquid measuring containers and put it in the microwave.  Pour the hot water over the rice, stir until the butter is melted, and place it in the oven.  Stir a few times in the interim, and pull out when all the water is absorbed.

Usually I serve Indian food with naan, but...I forgot to buy some and my one try at making my own did NOT turn out well (I may try it again some day).  I think I've forgotten something with every meal I've posted so far.


Oh! And this meal is gluten free!  I have a dear friend that has celiac, so whenever I turn out a gluten free meal I think to myself "if she ever comes to visit, she could eat this!" (except now she's trying vegan, so the chicken wouldn't fly. :/ )