One Vinaigrette – Two Dishes {O Olive Oil}

In my last post about O Olive Oil, I mentioned that I was one of the lucky bloggers who was chosen to participate in the O Olive Oil challenge over at erecipecards.com. Each blogger was asked to do two posts – one a tasting and the second a recipe. Please take a second to read my fist post – A Naked Tasting. I was generously provided a bottle of the O Meyer Lemon Olive Oil and the Pinot Noir Wine Vinegar to taste and create a recipe with.

As I mentioned in my last post these have a higher sugar content and in turn a lower burn temperature which make them great for finishing oils and vinaigrettes. I decided to do just that – make a vinaigrette and then create two dishes to use it with, both of course are gluten-free and can easily be made vegetarian by simply omitting the chicken in one and the fish in the other – you can also add in some delicious tofu!

Meyer Lemon and Pinot Noir Vinaigrette (adjust this to meet your needs)

3 parts O Meyer Lemon Olive Oil

1 part Pinot Noir Wine Vinegar

Small Shallot – minced

Kosher Salt – to taste

Fresh Ground Black Pepper – to taste

Pinch of sugar

I know you are probably wondering where the exact measurements are but I think vinaigrettes are a personal judgement call.  Taste as you go, adjust as needed based on your likes and needs. This oil and vinegar make such a delicious vinaigrette – its sweet and tangy all at once.

Quinoa Salad with Meyer Lemon and Pinot Noir Vinaigrette

1/2 cup quinoa

1/2 cup red quinoa

1/2 cup sliced mushrooms

1 small zucchini diced (1/4 inch)

1 small summer squash diced (1/4 inch)

1 1/2 cups roasted chicken (omit or sub with tofu for vegetarian option)

Salt and Pepper to taste

Meyer Lemon and Pinot Noir  Vinaigrette – to taste

Lemon Zest

Directions

  1. I roasted mine with a lemon pepper compound butter that had a light drizzle of the olive oil in it and placed it under the skin. When done – let the chicken rest and cool – shred and set aside.
  2. Cook quinoa according to package instructions.
  3. In a small non stick pan over ow-medium heat add 1/2 teaspoon olive oil and gently cook the mushrooms, zucchini, and summer squash – just to warm them up a bit.
  4. In a large bowl add the vinaigrette, shredded chicken, and veggie mixture – toss to coat.
  5. When quinoa is finished cooking add directly into the bowl with the chicken, veggies, and vinaigrette – toss to combine and let sit for at least 20 minutes so everything soaks up the awesome vinaigrette.
  6. Toss in the tomatoes and zest lemon over the top before serving.
  7. This makes for a great entree or as a side dish. You can add anything you really wanted to this dish as quinoa to me is like a blank canvas just waiting to be jazzed up a bit. This dish can be served warm or chilled, which makes it great for the summer and a picnic or BBQ!

Grilled Tilapia Pasta with Meyer Lemon and Pinot Noir Vinaigrette

Penne pasta (gluten-free)

Broccoli florets and pieces

1 – per person, Tilapia Fillet

1 slice of lemon per piece of Tilapia

Meyer Lemon Olive Oil

Meyer Lemon and Pinot Noir Vinaigrette – reserve 1-2 table spoons

Salt and Pepper to taste

Directions

  1. Heat grill to medium-high.
  2. Create foil packets – in each packet place lemon slices, and two fillets of fish, season with salt and pepper, drizzle with just a little bit of the Meyer Lemon Olive Oil, and seal the packet.
  3. Grill the packets lemon size side down first for 3-4 minutes, flip and repeat.
  4. Remove fish packets and set aside for one minute.
  5. Open fish packets and flake the fish into chunks. Set aside until pasta is complete.
  6. Cook pasta according to package.
  7. During the last 4 minutes of cooking add in broccoli florets and pieces.
  8. Strain pasta and broccoli, place in a large bowl and toss with vinaigrette – the warm pasta is going to soak up all of this beautiful vinaigrette.
  9. Place pasta on individual plates or bowls – top each plate/bowl with grilled Tilapia fillets and drizzle with reserved vinaigrette.
  10. Another dish perfect for the summer, especially on a week night – quick, easy, delicious, and full of flavor from just a few ingredients!

 

 

 

Light and Delicious

Last month I planted out little container garden (thankfully we choose a place with a deck!).  With all the heavy rains we’ve been having around here I wasn’t sure if some of the seeds would ever produce anything.  Thankfully everything is on its way to becoming some delicious goodies.  We planted Thai chili peppers, habaneros, pepperoncini, carrots, cucumbers, snap peas, super sweet tomatoes, yellow pear tomatoes, radish, zucchini, basil and lettuce.  I took this picture this morning:

My last few recipe posts have been pretty “heavy” foods, so today while I was making dinner I thought I should probably post this one.  It is quick, easy, light and delicious and believe it or not budget friendly (see below the recipe for more information).  A perfect meal for this kind of weather.  I love when spring and summer comes around because this means more fresh ingredients available and I don’t know if it is just me but I don’t crave those heavy meals much.  I love salads and more veggie based meals during this time of year and I plan to be posting more recipes like this soon. To kick off my lighter recipes (this may not be a daily thing but I will get better about posting more recipes like this), I decided to make some gluten-free pasta (We mostly eat Sam Mill’s or Goldbaum’s gluten-free pastas, we find that to use these are the two that have a very similar taste and texture to “regular” pasta) with pesto, diced zucchini and for a little treat some sautéed shrimp. My basil hasn’t grown enough for me to make homemade pesto so for now we have been using the Classico Pesto – which is gluten-free! and delicious.  While at the grocery store today I found some pretty decent sized zucchini and summer squash and thankfully shrimp was on sale so we picked up a few to toss in and add a bit of protein to our meal.  Of course Bryan made us a salad with mixed greens and cucumbers with some homemade balsamic dressing.

This meal is delicious with our with out the shrimp, however we never splurge on shrimp but we are pretty sick of chicken and red meat right now and wanted to mix it up a little bit.  You could always add some grilled chicken on top also or if you wish to add more veggies mix in some halved grape tomatoes, diced summer squash or blanched/grilled asparagus.

Pesto Pasta with Shrimp and Zucchini (serves 2)

1/2 Pound gluten-free pasta of your choice, I prefer penne,  fusillior gemelli because I think it holds the pesto better)

1 Large zucchini diced into 1/2 – 1 inch pieces

1/4 Pound of Shrimp (cleaned, deveined and tails still on)

1/4 Cup pesto – more if you prefer

2 Tablespoons of olive oil, divided

Sea Salt and Pepper

In a medium saucepan bring water with salt and a tablespoon of olive oil to boil for pasta and cook according to the package instructions.

Season the shrimp on both sides with sea salt and pepper.

Heat one tablespoon in a non-stick sautée pan over medium heat. When there is about 5 minutes left on the pasta add the shrimp to the sautée pan. Cook for about two minutes on each side (until shrimp is opaque in the center)

When there are four minutes left on the pasta cooking time add the diced zucchini.

Strain the pasta and zucchini but do not rinse the pasta in cold water.  Return the pasta to the pan, add the prepared pesto and shrimp.  Toss until well mixed (if you are adding in the halved tomatoes add them in now and toss again).  Add more pesto if you wish, serve with a side salad.

This meal is very versatile – add shrimp, chicken, veggies – whatever your heart desires.

Recipe cost break down:

Seeing as I just finished up my Menu Planning and Cost Control course I thought I would break down how inexpensive this meal was to make: the total recipe cost was $5.34 which means only $2.67 per portion!! Now can you imagine if you were to order this while eating out you would be paying around $12 – $14 for this dish that really only costs $2.67 per portion including shrimp.

Chicken Parmesan

One of my favorite dishes when I was younger was Chicken Parmesan. I love the crunch chicken but yet still tender and juicy inside with some bubbly mozzarella cheese on the top.  It is a very simple dish, however I never make it.  I don’t know if it was because I feared how it would actually come out with using gluten-free flour instead.  It has just been one of those dishes that kind of made me nervous to “re-create”. While flipping through my favorite cooking magazine (Everyday Food by Martha Stewart) I saw a recipe for chicken parm and asked Bryan if he likes it.  When he said yes I figure, why not give it a shot and see how it comes out.

I opened up my flour cabinet (yes I have a small pantry with all of my gluten-free flours stored in my favorite containers by Snapware) and looked around to see what I had left (I’m running extremely low or I’m completely out of the majority of my flours) and saw that I had some Bob’s Red Mill All Purpose GF Flour, Gluten Free Bisquick and also some Orgran Rice Crumbs.  I decided to use a mixture of the Bisquick and Rice Crumbs and see how that would turn out, and if we didn’t like it I would try another combination the next time around.  We both really liked it – which I was surprised because I kind of just threw this recipe together quickly one night. The recipe is very simple and quick, you can feel free to change the measurements of the seasoning and cheese to your taste level.

Chicken Parmesan

1/4 Cup Gluten Free Bisquick (You could also sub in your favorite GF All Purpose Flour mix)

1/8 Cup Rice Crumbs (You could also sub in GF Bread Crumbs)

1/8 Cup Grated Parmesan Cheese

1/4 Teaspoon Salt

1/4 Teaspoon Italian Seasoning

2 Medium Chicken Breasts – pounded to 1/4 inch thickness

1 Egg – beaten with 1 Tablespoon of water

Cooked Gluten Free Pasta – We use Sam Mill’s GF Corn Penne Pasta (It is our favorite GF pasta that we’ve tried)

1/2-1 Cup Pasta Sauce (You can make your own or used a jarred sauce)

1/3 Cup of Shredded Mozzarella Cheese

Directions:

In a shallow baking dish beat one egg with 1 tablespoon of water, set aside.

In a second shallow baking dish mix the Bisquick, Rice Crumbs, Cheese, Salt and Italian Seasoning – mix well, set aside.

Between two pieces of plasticwrap or parchment paper pound the chicken until it is about 1/4 inch thick (for even and quick cooking).

Dredge each piece of chicken in the Bisquick/Rice Crumb mixture, shake off any excess and then in the egg mixture.  Again shake off any excess and then dredge it back in the Bisquick/Rice Crumb mixture.  Set aside.

In a medium skillet add one tablespoon of oil and heat over medium heat.  Once oil is hot enough (I always test by running cold water over my hand and then flicking a little in the pan, if it sizzles then I know my meat will sizzle – this is by no means scientific but it works well for me).  Add the two pieces of chicken breast.  Cook for 2-3 minutes on each side, until lightly golden brown and juices run clear.

If you do not have pans that can go into the oven, place the pieces of chicken either on a baking sheet or baking dish for this next step.

Turn your oven to broil and top each piece of chicken with half of the mozzarella cheese.  Place the chicken under the broiler just until the cheese starts to bubble and turn lightly golden brown.

Serve atop your favorite gluten-free pasta and top with your favorite sauce.