Kohlrabi Pasta

 This is a new recipe that is so good that John wanted it 2 nights in a row..it is gluten free and counts towards your vegetables. It also cooks in 1 pan.  This recipe makes 2 servings. It takes just 3 ingredients. If you go to Trader Joe’s or a grocery store that have the ingredients prepared for you there is virtually no prep time required. 

Kohlrabi is also know as a German Turnip despite the fact that is not a root vegetable. It belongs to the Brassica or mustard family  and is related to cabbage, broccoli and cauliflower making it a cruciferous vegetable. It is also a good source of vitamin C.  It is also low in calories, and sodium. It even provides 2 grams of protein per cup of raw kohlrabi. 

So here we go. You will need:

10 ounces of clean and grated kohlrabi 

10 ounces of white mushrooms, cleaned and sliced.

2 tablespoons of olive oil

Optional: Yo Mama’s Pasta Sauce. This is our preferred brand.  It is sugar free and tastes great. 

Microwave the kohlrabi for 4 minutes.  Sauté the mushrooms in a large skillet with 2 tablespoons of olive oil. Add the freshly microwaved kohlrabi to the mushrooms. Sauté until the mushrooms are well cooked.  Serve immediately   You may add pasta sauce on top, but be sure to warm it up first. 

You may also top it with the protein of your choice. 

Serves 2. 

Please be aware that these are my personal favorites. I have not been paid to promote any of the above products. We always keep a jar or 2 of Yo Mama’s pasta sauce in the pantry, it is a household favorite.

The ISP

After being up with Eric a lot last night the last thing I wanted to do was prepare for Eric’s ISP which is short for an individual service plan.  Better understood by parents as the  quarterly we want to annoy you and tell you how you are not living up to some silly  bureaucrats idea of how we should be living our lives and that our kids are not making enough progress. Can you tell how much I hate the process? Every few years they decided to revise what they want and this was the year.  So instead of taking a much needed nap, I went through 42 pages of regurgitate questions.  Before I even got there to look through the questions, while eating breakfast, I was the very annoyed recipient of 16 robo calls in 32 minutes. I do not pick up calls when I don’t recognize the name and instead let it go to voicemail.  Yes, all 16 calls during breakfast went to voicemail and did not leave a message.   This did not make for a calm start to my day.

I did manage to make a good friend very happy with a box of gluten free cupcakes and a half a loaf of bread.  I also introduced her to goat cheese sandwiches.

With all that was going on today, I forgot about my step count and had to walk 5,000 steps after dinner to meet my daily goal. Well Eric is asleep so wish me luck tonight. I hope I get a full nights sleep tonight.

Salsa Chicken

Salsa Chicken is a recipie that is fast, easy and gluten free. I will have some more gluten free dishes on the blog as I create them for my wonderful sister in law Marla.  They will all be fast and easy to put together. Many will be semi homemade with pre-made ingredients. Perfect for the cook with active children or newer cooks.  This is an easy recipie to bring the younger cooks into the kitchen to help with. 

For those of you who do not live in the United States the following conversions will be helpful. These are exact conversions,  C= F-32.00/1.8) Since I do not cook in celius just get them as close as possible to your own oven.  

350f is equal to 176.67c

325f is equal to 162.78c

185f is equal to 85c

 16 ounces or 1 pound is equal to 0.45 kilograms

Ingredients

1 pound of chicken ( more or less depending on your needs. )

Salt and white pepper

1 cup of salsa, pre made is fine. 

Spray your favorite casserole dish with non stick cooking spray. The clean up crew likes this.   Add the chicken.  Lightly salt and pepper. I use white pepper because it has a milder taste.  Evenly cover the chicken with the salsa. Bake at 350f for 50 minutes or until the chicken reaches an internal tempature of 185f. If you are using a glass casserole dish set the oven to 325f and bake for 1 hour or until the chicken reaches 185f.   

I will be serving this with gluten free corn  tortillas, refrained beans and vegetables. You can also add olives for good luck, this is a south of the boarder tradition.

Vegan Corn Chowder

As promised here is a brand new recipe to end the year. On top of having a wonderful texture and taste it can be one of your higher fiber soups for the coming year. With only 5 ingredients it is also very quick to put together. You will also note that it is slightly different from the Corn Chowder recipe of January 20,2011.  It does not include the carrots or celery, i.e. the marpoix mix. So here goes.

Vegan Corn Chowder

1- 32 ounce carton of Imagine Creamy Sweet Corn Soup

1 very large onion or 2 smaller onions peeled and coarsely chopped, about 2 cups

2 Tablespoons of Extra Virgin Olive Oil

2 Large Russet Potatoes peeled and coarsely diced between 2 to 3 cups

1 pound of frozen sweet white corn

In your LeCreuset 4 quart soup pot, heat olive oil over a low heat. Add the onions and saute over medium heat until translucent. Add the diced potatoes and saute until they start to stick to the pan. Add the Imagine Sweet Corn Soup and the frozen corn. Cook over a medium low heat for at least 1 hour stirring occasionally to make sure nothing sticks to the bottom of the pan. The soup is done when the potatoes are tender. 

This should make between 4 to 8 servings depending on the size of your bowls.