Lunch

Mini Gluten-Free Zucchini Lasagna

10/27/2019 by Angelina Leave a Comment

Mini Gluten-Free Zucchini Lasagna This yummy Mini Gluten-Free Zucchini Lasagna dish is one of my favorite healthy recipes that I LOVE making for my entire family and my friends. Zucchini is an excellent gluten-free alternative to pasta. The layers of zucchini, ooey-gooey blend of melted cheese, and chunks of delicious meat sauce sings comfort food with nutritious yum. My little-one can eat two or three of these mini lasagnas-no problem. I love knowing that my family is eating nourishing food like this. It makes my heart sing. This dish is easy to make and even easier to serve. Just prep, sauté, assemble, and bake. Bam! A tin of a dozen TASTY and adorable Mini Gluten-Free Zucchini Lasagnas at your fingertips. You can make it for lunch, dinner, or a soiree! And... I always double this recipe and freeze the leftovers. Buon appetito!

Mini Gluten Free Zucchini Lasagna

Here are the ingredients for the Mini Gluten-Free Zucchini Lasagna. I substitute ricotta for cottage cheese and parmesan in this dish.

A tin full of Mini Gluten-Free Zucchini Lasagna

A bite-size Mini Gluten-Free Zucchini Lasagna. Buono Appetito!

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Gluten Free Mini Zucchini Lasagna Cups

Author: EpicureanNarrative.com

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 12

This Mini Gluten-Free Zucchini Lasagna recipe is nutritious and tasty and a great alternative to pasta!

Ingredients

1 zucchini, spiralized or sliced
1 carrot, shredded
1 tsp. of olive oil
1 tsp. of salt
1 onion, diced
pepper to taste
1 lb. ground beef
2 cups of cottage cheese
½ cup of parmesan cheese
1 cup of mozzarella cheese
1 25 oz jar of your favorite pasta sauce

Instructions

Preheat oven to 400 degrees and grease the muffin tin with olive oil.
Heat a skillet on medium heat, add olive oil, reduce heat and sauté onion for two minutes.
Add garlic, and continue to sauté until onion is translucent.
Brown the ground beef, add sauce and carrots and cook for 10 minutes.
Meanwhile, In a mixing bowl, add cottage cheese and parmesan cheese.
Sauté the zucchini, add a pinch of salt to taste.
Layer the tin with zucchini, meat sauce, cottage cheese mixture, mozzarella, and repeat two more times.
Bake for 30 minutes.
Cool for 10 minutes.
Serve!

Chicken and Dumpling Soup

03/16/2018 by Angelina Leave a Comment

Chicken and Dumpling Soup is perfect rainy day meal. The secret ingredients to a yummy chicken soup is the broth and making it with love. My son is not a picky eater however with soups he prefers soups that are made with homemade chicken broth. This recipe is inspired by my mom who makes the best Chicken and Dumpling Soup. So I am excited to pass down the tradition of eating this delicious comfort food. Naturally it gives me great joy to see my little Sky Bear eat this soup all up! Thanks mom for this recipe!

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Chicken and Dumpling Soup

Author: Angelina

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 8

Ingredients

10 cups of water
1 lb. of chicken
2 yellow onion, diced
3 carrots, sliced
3 stalks of celery, sliced
2 corn on the cobs, sliced
2 cups of flour
3 tsp. of baking powder
2 tsp. of salt
¼ tsp. of pepper
1 eggs
¾ whole milk

Instructions

In a large pot, add water, chicken, 1 onion (sliced), 1 carrot (sliced), and 1 celery (sliced), and bring it to a boil and then simmer for 30 minutes.
For the Dumplings: add the flour, baking powder, salt, pepper and mix. Then add the egg and milk and mix again, set aside.
Once the chicken is done cooking, shred the chicken and set aside.
In a separate pot, drain the chicken stock to make a clear broth.
Add to the stock the rest of the onions, carrots, celery, and corn.
Bring everything to a boil then to simmer.
Add the of dumpling dough one spoon full at a time and cover and cook for 15 minutes.
Cool and serve with about 2 dumplings per serving.

Microgreens & Baby Kale Salad

09/23/2017 by Angelina Leave a Comment

I LOVE this tasty Microgreen and Baby Kale Salad! First of all, it’s bright, cheery, and full of nutritious superfoods. Channeling love and happiness when making this dish was so worth it because my happy-love light glowed whilst eating this dish with my hubby & Sky Bear (my toddler). They are my official recipe testers and my hubby concluded that this salad was the best salad he has ever eaten. I seconded it.

This Microgreen and Baby Salad is a delicious blend of supergreens, superfruits, nuts, seeds and granola. I added pumpkin seeds, pistachios, blueberries, grapes, strawberries, gluten free granola, sprouted broccoli, baby kale, micro broccoli greens, and micro kale greens and each bite has the perfect amount of crunch and flavor. The mandarin & apple cider vinaigrette dressing has a a nice blend of citrus and tang.

Every time I eat a delicious salad I am reminded of how easy it is to add more superfoods in our family’s everyday diet. Not only are these superfoods good for you but they taste amazing too. How does it get any better than this?

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Micro Greens & Baby Kale Salad

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 4

Ingredients

1 cup Baby Kale
½ cup Kale Micro Greens
½ cup Broccoli Micro Greens
½ cup Sprouted Broccoli
¼ cup of pistachios
¼ cup of pumpkin seeds
1 cup of strawberries
1 cup of halved grapes
½ cup of blueberries
1 cup of gluten free granola
¼ cup of fresh mandarin juice
2 TBSP Apple cider vinaigrette
1 TBSP of Honey
Salt
Pepper

Instructions

Measure all the ingredients
Rinse all the greens separately and set aside.
Rinse and cut the grapes and strawberres in half and set aside in separate bowls.
Rinse the blueberries and set aside
In a 1 large serving bowl or 4 smaller serving bowls divide the first 10 ingredients in each dish as desired.
In a small bowl, add the freshly squeezed mandarin juice apple cider vinaigrette, honey, salt, and pepper.
Drizzle the vinaigrette dressing evenly over each salad.
Enjoy your creation!
Tips: You can substitute mandarin for freshly squeezed oranges or orange juice.

Lemon Rosemary Chicken in a Cast-Iron Skillet

05/29/2017 by Angelina Leave a Comment

Lemon Rosemary Chicken in a Cast-Iron Skillet

Lemon Rosemary Chicken in a Cast Iron Skillet is definitely included in my long list of delicious skillet recipes that I cook in my Staub Paella Pan. I often make this version of Lemon Rosemary Chicken dish at home for my family. I prefer using fresh rosemary oppose to dry rosemary for this dish, if possible. It makes a big difference in the taste.

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Watermelon and Feta Salad with Citrus Dressing

05/28/2017 by Angelina Leave a Comment

Watermelon and Feta Salad with Citrus Dressing is a delicious recipe to kick-start the summer with Memorial Day weekend. This dish is truly summer in a bowl. It’s refreshing and tasty with citrus dressing dancing on your palette. Arugula is naturally spicy, however, I added a pinch of cayenne to the dressing for some extra kick. There is a nice balance of sweet and spicy flavors in this dish.

The dressing is really simple and very delicious. It only takes 5 ingredients to make this yummy dressing: freshly squeezed orange juice, olive oil, cayenne, salt, and pepper. This is my all time favorite dressing that I make most of the time.

My photo shoot was cut a little short with my little Sky Bear spotting the watermelon in this dish. The watermelon slowly started to disappear and I decided it was wrap!

Serves 4 (including energetic toddlers)

Ingredients:
16 oz. of arugula
3 tbsp. of fresh mint, chopped
1 cup feta
3 cups of watermelon
1/4 cup of cranberries
1 bundle of mint leaves for garnish

Dressing:
2 oranges, juiced (or 1/2 cup of orange juice
1/4 cup of olive oil
Cayenne
Salt
Pepper

In small bowl mix the orange juice and olive oil until well blended. Sprinkle cayenne, salt, and pepper to taste. Rinse the arugula. Place the arugula into a separate bowl. Toss in the mint, watermelon, and cranberries. Sprinkle the feta over the salad.

Mix the dressing into the salad and toss and garnish with a mint leaf. Bon appetite!

Skillet Cornbread Soufflé

05/21/2017 by Angelina Leave a Comment

Skillet Cornbread Soufflé in a Staub Cast Iron Skillet is my go-to side dish whenever we have BBQ’s. This recipe is also a huge hit when I bring it as a side dish to a potluck. The best thing about this cornbread soufflé is it’s very moist and tasty.

I enjoy learning about the history of food so here is a little research about cornbread soufflé. Skillet cornbread soufflé is also called spoonbread and it’s a hybrid of cornbread recipes that has evolved over the last two centuries. Spoonbread, a traditional Southern dish has a soufle-pudding like texture. The ancestor of spoonbread is a native dish called, “Awendaw.” Awendaw is an area in Charleston, South Carolina, named after the Awendaw Indians who settled in the area. The main difference is that cornbread soufflé and spoonbread has cornmeal where as Awendaw uses grits in the recipe. Some very fascinating history of cornbread!

When I first tried this recipe at a BBQ many years ago, it seriously rocked my world. The cornbread soufle was cooked in a huge beautiful cast iron pot! I never imagined that cornbread soufle could taste so good. I generally am not a big cornbread fan because it’s usually too dry. Seriously, it was the best moment of my life. I do have to admit that I have a lot of those “best moment of my life” moments, all of the time. And that moment, when I first ate cornbread souffle, was one of them.

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Chicken Pot Pie

05/14/2017 by Angelina Leave a Comment

Chicken Pot Pie

Chicken-Pot-Pie

What would be an easy cast-iron skillet dish for dinner? Did you say chicken pot pie? Not only is this chicken pot pie easy to make but it is the ultimate comfort food that would make your loved ones ask for seconds! This dish will also warm the cockles of their heart.

The Staub Paella Pan is a perfect cast-iron skillet for a one dish recipe. And chicken pot pie is a great one dish recipe that can feed a small family or big crowd. It’s also a perfect lunch or dinner dish served with a nice spring mix salad on the side with your favorite dressing. This rustic and elegant dish can also be a great dish that you bring to a friend or loved one for a special occasion.

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Chicken and Broccoli Quinoa Risotto

04/30/2017 by Angelina Leave a Comment

Chicken and Broccoli Quinoa Risotto is a super tasty dish and it’s gluten free! I used my Staub Paella pan which is not just for paella. This beautiful heavyweight enameled cast iron skillet is great for making a lot of amazing savory meals. The next savory meal that I wanted to create in my Staub Paella pan for my blog was risotto. This gluten free risotto is one of our favorite family quinoa dishes. I wanted to serve up a healthy protein rich dinner for my family this weekend. I have been making this chicken and broccoli quinoa risotto a lot lately. It’s just so tasty! So naturally I am excited to share this special recipe with you.

Quinoa Chicken and Broccoli Risotto

I shopped for most of my ingredients at Traders Joes. I purchased organic chicken thighs, Trader Joe’s Organic Tri-Color Quinoa, and Organic Chicken Broth.

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Chicken and Andouille Sausage Paella

04/23/2017 by Angelina Leave a Comment

Here is one of my favorite paella recipes that I love making in my Staub Paella pan. This Chicken and Andouille Sausage Paella recipe has evolved since the first time I made it. I am excited to share one of my favorite paella recipes that I love to cook for my friends and family.

I do have to mention, this paella pan. This Staub Paella Pan is one of the best paella pan’s I have ever cooked with. I am not just saying that because I happen to love Staub products. I have cooked with many different types of paella pans and I have burnt the middle of every pan that I have ever used. The great thing about this Staub Paella pan is that it is made out of enameled cast-iron and is built to endure high heat. I have an electric oven so that could be the reason why I have burnt all my other aluminum paella pans. But after switching to this pan 6 years ago, I have seen a dramatic difference in my paella dishes. Huge!

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Mini Frittatas in a Cocotte

02/12/2017 by Angelina Leave a Comment

I love frittatas. Especially mini frittatas. They are super easy to make and just look so darn cute, especially in a mini cocotte.

First, a backstory: my husband has been making me breakfast just about every morning since I met him. I know, I know, I am very lucky, and I am super grateful. Well, when he’s on a business trip and I have to make breakfast on my own, I usually make frittatas. It’s easy. I mix up my ingredients and pop it in the oven….

Lunch

Lemon Rosemary Chicken in a Cast-Iron Skillet

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