Easy Greek Pasta Salad

Easy Greek Pasta Salad 

   

  I have been making this pasta salad for about ten years. I had the idea for it when I was craving a pasta salad but didn't like most of the traditional recipes I had tried. I searched the store for a store bought greek salad dressing and fell in love with the Cardini's brand. Nowadays I can't have a few ingredients in the Cardini's dressing so I used Primal Kitchen, but if you can find Cardini's I recommend trying it! I love how easily this comes together, and if you buy all the jarred ingredients at the beginning of the summer you will have enough for 3-4 pasta salads! 

Easy Greek Pasta Salad
Serves 10

Ingredients

1 box gluten free penne pasta ( I use Jovial foods)

1/2 cup Primal Kitchen Greek Vinaigrette or Cardini's Greek Vinaigrette

1 pint grape or cherry tomatoes quartered

1/2 english cucumber cut into small chunks

1/2 cup kalamata olives sliced in half

1/2 cup mild pepperocini peppers sliced

1 6 oz container feta cheese

salt to taste

Directions

1) Cook the pasta according to package instructions, drain and rinse well with cold water.

2) Combine the tomatoes, cucumber, kalamata olives, and pepperocini peppers in a large bowl with the pasta, sprinkle lightly with salt. Do NOT add the feta yet.

3) Pour 1/2 cup of the dressing of your choice over the mixture, and stir to incorporate.

4) Refrigerate for at least 4 hours for the dressing to absorb, you may want to occasionally stir the pasta to make sure it's incorporating evenly.

5) Remove right before serving and gently fold in the container of feta cheese. Check for flavor and add more salt if needed.

Enjoy!

This will keep for 4 days covered in the fridge, it makes a great summer lunch!  If you are not going to be serving this to a large crowd, I recommend leaving the feta out and just adding it in when you serve it at each meal.

Four Ingredient Peanut Butter Chocolate Cookies

Four Ingredient Peanut Butter Chocolate Cookies

     I had my first version of these cookies years ago when my friend Vanessa brought them to our cooking club. She told us all they were gluten and dairy free and everyone was able to eat them! I made them at home the next day. Over the years I swapped out the brown sugar for coconut sugar, and added mini Enjoy Life Dairy Free Chocolate Chips to the cookies, or melted the chocolate to dip the cookies in. This extra step takes them from peanut butter cookies to chocolate peanut butter cookies, and what is better than PB and chocolate?! I love that these cookies can be made with ingredients I usually have in my pantry and can meet the dietary restrictions of most of my guests. It's a good recipe to have on hand for a last minute dessert or treat.

Ingredients

1 cup creamy peanut butter ( it needs to be very well stirred if it is an oil free peanut butter, for these cookies I like to use Skippy Natural Peanut Butter)

1 cup coconut or brown sugar

1 egg

optional- 1/2 cup dairy free chocolate chips to mix in or to melt and dip the cookies in you will need 

1 tsp coconut oil

Directions

1) Pre-heat oven to 350 and line a baking sheet with parchment paper 

2) In a mixer with the paddle attachment mix the peanut butter, coconut sugar and egg until well incorporated, about 1 minute. You also can mix by hand, just make sure that the sugar is well incorporated with the peanut butter so your cookies do not turn out grainy. If you want peanut butter chocolate chip cookies stir in 1/2 cup of mini chocolate chips by hand.

3) Using a small cookie scoop, scoop the dough into balls and place on the cookie sheet. With the back of a fork make two indentions in the top of the cookies to flatten them.

4) Bake for 10 minutes or until slightly brown. Allow to cool completely before removing from the pan.

5) If you did not add the chocolate chips to the dough and want to dip the cookies, melt the chocolate chips and 1 tsp coconut oil ( this is optional but give the chocolate a shine and helps it to set). Dip each cookie halfway in the chocolate mixture and place back on the parchment paper to set. 

Store the cookies at room temperature for 4 days, or in the fridge for a week. I like them cold!

Enjoy!

Gluten Free Air Fryer Fish Sticks

Gluten Free Air Fryer Fish Sticks

     I only remember having fish sticks a handful of times growing up. One of them was when I went to my friend's house one evening when I lived in Utah, I must have been eight or nine. I remember going home and asking my mom if we could buy these amazing little pieces of fish that were crispy and and baked in the oven. My mom doesn't really like fish, let alone fish sticks, but she bought them for me a few times and I loved every bite of them! I was really craving fish sticks lately and after looking for all of the gluten free options available I realized I couldn't buy them without corn starch or corn meal as an ingredient. Since I can't have corn I decided to mess around with my own recipe until I made a fish stick that reminded me of those little frozen crispy sticks I had as a child. This grown up version tastes much better. I served them with a dipping sauce I also grew up on, Fry Sauce. When I lived in Utah Fry Sauce was served at every restaurant. It's a mixture of mayo, ketchup, and usually worcestershire and other spices. I made a simple version with what I had on hand and it's the perfect compliment to Fish Sticks and brings me back to my childhood. 

Gluten Free Air Fryer Fish Sticks 

Serves 3

Ingredients 

3/4 cup Gluten Free Rice Crumbs from Trader Joe's (or panko or gluten free panko)
1/2 tsp salt
1 tsp dried parsley
2 eggs
3 4 oz. wild caught cod filets

Dipping Sauce

2 TBSP mayo ( I use Sir Kensington's)
2 TBSP ketchup
1 Tsp coconut aminos


Directions

1) To make the sauce mix the mayo, ketchup, and coconut aminos in a small dish and refrigerate until ready to use.

2) Place two shallow bowls on the counter. In one bowl crack the two eggs and whisk until smooth.
In the other bowl mix the rice crumbs, salt, and parsley.

3) Pre-heat the air fryer according to your manufacturers instructions. Mine says to preheat for 3 minutes at 400.

4) Spray the bottom of the Air Fryer with olive oil or your choice of oil.

5) Cut the cod into bite size sticks using sharp knife. I get four fish sticks out of each filet.

6) Dip the fish first into the egg mixture to coat, and then into the rice crumb mixture, making sure to press the rice crumbs into the fish on all sides.

7) Once coated place the fish sticks into the air fryer. Do not overcrowd. For the 4 quart air fryer I have I make two batches.

8) Cook the fish sticks at 400 for 5 minutes. Flip the fish sticks over, spray lightly with olive oil, and cook for another 5 minutes until the internal temp is 145.

9) To keep the fish sticks warm and crispy if you make them in batches pre-heat the oven to 200. Place the cooked fish sticks on a metal cooling rack on a baking sheet. This will prevent the bottom from getting soggy

10) Repeat steps 6-8 until all the fish sticks are cooked.

11) Serve with the dipping sauce.

Enjoy!

These re-heat really well in the air fryer on the re-heat setting for 4 minutes until crispy.

Naturally Sweetened Strawberry Banana Ice Pops

Naturally Sweetened Strawberry Banana Ice Pops

     My 4 year old loves popsicles! There may have been a day recently when I was still asleep, my husband was in his home office, and my son snuck into our freezer and ate a popsicle at 7 in the morning. That may have happened. These Ice Pops are a treat I can feel good about my son eating any time of day. They are very much a smoothie in popsicle form, only sweetened with fruit. We are doing anything we can these days to keep cool and these Ice Pops are so refreshing after playing outside in the hot sun.

Ingredients

Makes 6 four ounce popsicles, you will end up with about 1 1/2 cups of liquid

* 3/4 cup milk of your choice (I use coconut)

* 1/2 ripe large banana 

*4-5 large frozen strawberries, about 1/2 cup ( you can use fresh also)

* Optional- my son eats these popsicles as is but if you desire a sweeter popsicle you can add 1 tsp maple syrup or honey to the mixture.

Directions

1) Mix all ingredients in a high speed blender until smooth. 

2) Pour the mixture into popsicle molds and freeze for 3 hours or until set. 

I use Ikea small popsicle molds that are each 1/4 cup.

Enjoy! 

Gluten Free Peanut Noodles

Gluten Free Peanut Noodles

    I first made a version this dish in college. I remember watching Rachel Ray one morning before class and saw her make a version of  this that was made with simple enough ingredients that I thought I could make it with what I had on hand. My recipe has gone so far from the original over the years due to taste and diet changes I don't even recognize it as the original dish ( which was a take on shrimp Pad Thai), so I call it peanut noodles. When I took the photos the first time for this I was out of a lot of the garnishes, and since we are in the middle of the pandemic I wasn't going to run to the store for fresh cilantro and a lime wedge. The cilantro is optional but a squeeze of lemon or lime on each plate adds a little bit of acidity that adds so much to the dish, so don't forget it! 

 Ingredients

*Thin rice noodles, I like using Jovial food capellini, but any thin rice noodle will work

* 1/4 cup coconut aminos or gluten free soy sauce

*1/4 cup peanut butter ( I like to use crunchy)

* 1/4 cup water

* 1 TBSP apple cider vinegar

* 1 TBSP coconut or brown sugar

* 1/4 tsp ginger powder

* 2 medium sized summer squash or zucchini cut into thin slices

* 1 large carrot cut into matchsticks

* Salt as needed

* 1 TBSP sesame oil

* 1 Lemon or lime cut into wedges to squeeze before serving

* Cilantro for serving

* Peanuts for serving

* Sriracha for serving if desired

* Cooked chicken breast for serving

Directions

1) Boil water and cook the rice noodles according to the package instructions, drain and set aside. If they are really thin noodles you will want to rinse them so that they do not stick together.

2) In a large measuring cup mix the coconut aminos, peanut butter, water, apple cider vinegar, coconut sugar, and ginger powder. Stir with a whisk until the peanut butter is well incorporated.

3) Cut the zucchini and summer squash into long thin slices, and the carrot into matchsticks.

4) Heat the 1 TBSP sesame oil in a large deep skillet over medium high heat. Add the zucchini and carrots, sprinkle with a little salt, and cook for 2 minutes until just tender and remove to a plate.

5) Pour the peanut sauce mixture in the pan and heat for 1 minute and then add the noodles. Stir the noodles to coat and warm through. Right before serving add the zucchini and carrots back to the noodle mixture.

6)  Serve each dish of noodles with a garnish of cilantro, a sprinkle of peanuts, and a slice of lemon or lime to squeeze over the noodles, the acidity from the citrus really adds to the dish. Serve with grilled or baked chicken if desired. My husband loves to top his with a squirt or two of sriracha!

Enjoy!

Grandma Debbie's Banana Bread

Grandma Debbie's Banana Bread

     This has been my favorite banana bread recipe since childhood. I've tried many recipes over the years and always come back to this one. The banana in the bread is smooth, I don't like chunks in my banana bread. One way this is accomplished is by adding the baking soda to the smashed bananas and  continuing to smash them until they are really tender. I know it sounds a little odd, but that's how my mom did it and I think it makes a difference. My favorite bite of this bread is the end piece right when it comes out of the oven. I found a way to make it gluten and dairy free for those that need it that way with just a few simple tweaks, not all recipes are this easy to modify. You can add one cup of chocolate chips to the batter at the end if you want, my sister prefers it this way. I am a purist when it comes to banana bread and love the simple taste of this recipe as is. 

Ingredients

1/2 cup softened butter or dairy free butter ( I use Miyoko's)

3/4 to 1 Cup sugar or coconut sugar ( I use 3/4 cup coconut sugar but if you want it sweeter use 1 cup)

2 eggs

2 cups Bob's Red Mill Cup for Cup Gluten Free Flour ( or all purpose flour if you don't need gf)

1/2 tsp sea salt

3 large bananas mashed

1 tsp. baking soda

1 tsp. Vanilla extract ( you can leave this out if you want to, Vanilla is expensive, but it adds to it!)

Directions

1) Pre-heat oven to 350 and line a loaf pan with parchment paper or non stick cooking spray

2) In the bowl of a stand mixer, add the softened butter and sugar, using the paddle attachment beat on medium speed until well incorporated. About 1 minute.

3) Add each egg one by one until well mixed.

4) On a plate mash the bananas, once they are fairly well mashed sprinkle the 1 tsp baking soda over the bananas and continue to mash until they are very smooth and almost frothy. My mom always did this step. It makes a difference in the texture of the banana bread, and makes the mixture smooth.

5) Mix the bananas, and vanilla into the sugar, butter, and egg mixture on medium speed for 30 seconds until well mixed.

6) Add the salt and 1/2 cup of the flour at a time at a low speed until the mixture is incorporated. You do not want to over mix the batter, once it comes together stop the mixer and use a spatula to scrape the sides and incorporate any remaining flour.

7) Pour the batter into the lined loaf pan and bake at 350 for 50-60 minutes until the top is golden brown and a toothpick comes out clean. I have found that most gluten free flour blends take longer to bake, so you want to make sure it is cooked all the way through.

8) Allow to cool for 10 minutes before cutting and enjoy!

I like to serve my banana bread warm with a smear of butter or dairy free butter.

Copycat Reese's Peanut Butter Eggs

Copycat Reese's Peanut Butter Eggs

     These peanut butter eggs remind me of my childhood. It was one of my favorite things to eat around Easter, I always preferred my mom's homemade peanut butter eggs to the store bought ones. I made these for years without cute little easter egg candy molds, and a few months ago I was excited to find tiny bite sized Easter Egg molds at the store! My son and I made these together and he had a lot of fun getting chocolate and peanut butter all over himself, and me! I have options to make these low carb and dairy free in the ingredient list so everyone can enjoy them. Although Easter will feel different this year we can still celebrate with some of our traditions, and the reason we are celebrating, the resurrection of our Savior, remains the same. Happy Easter from my family to yours!

Ingredients 

1/2 cup peanut butter

1/8 cup unsalted butter or dairy free butter room temperature

1/2  cup plus 2 TBSP powdered sugar (you can sub swerve to make these low carb)

8 oz chocolate chips ( you can use Enjoy life chocolate chips for dairy free, or Lilly's for low carb)

Directions 

(note: you can double this batch to make more, this made 30 very small eggs ( about the size of a quarter, if you have a larger candy mold or want to form them by hand you can make them any size!)

1) Line a baking sheet with parchment paper, or if you have egg shaped molds set them out so they are ready to fill.

2) If you have egg shaped candy molds follow this step first, if not go to the notes at the bottom.
In the microwave melt 4 oz. of the chocolate chips in 30 second increments until smooth.

Use a small spoon to lightly coat the inside of the candy molds with chocolate. Place the mold in the freezer for 5 minutes for the chocolate to lightly set.

3) In the bowl of a stand mixer add the 1/2 cup peanut butter, 1/8 cup butter, 1/2 cup plus 2 TBSP powdered sugar and mix on low speed until fully incorporated. If the mixture doesn't seem to be firm enough you can add a little more powdered sugar a TBSP at a time. It depends on how runny your peanut butter is if you will need to add more. You should be able to shape it and it will hold it's shape.

4) Remove the candy molds from the freezer, and using your hands roll the peanut butter mixture into small balls and press it into the molds to fill the egg shape. Once they are full place in the freezer for another 5 minutes to set.

5) Melt the final 4 oz of chocolate chips in the microwave. Remove the candy molds from the freezer and using the back of a spoon lightly spread the chocolate over the peanut butter mixture. Place the candy mold in the fridge to set for up to an hour. When set remove the eggs from the candy mold. The PB eggs can be kept in the fridge up to a week, if they last that long!

Enjoy!

Notes: If you do not have egg shaped candy molds you can still make these! I have done it that way for many years!

Start by making the peanut butter mixture and refrigerate it for 30 minutes for it to firm up a little, so it will be easier to work with.

Shape the PB mixture into egg shapes ( I like mine small so I can eat more, but any size works!)

Freeze the eggs for 30 minutes so that they won't melt into the chocolate.

Once the eggs are frozen, melt the chocolate in the microwave and quickly dip each egg into the mixture and place on parchment paper. Put the finished eggs in the refrigerator to set up.