Food : Warm Summer Veggie Spaghetti with Artichoke Tapenade

While scanning the shelves at my local Trader Joes earlier last week, I found a yummy looking jar of Artichoke Tapenade.  I couldn't pass it by, so I added it to my pantry and quickly forgot about it.  Yesterday I found myself running an impromptu and very unorganized grocery run - while out, I remembered that little jar of tapenade.  Hmm?  What can I make with that?  Dinner!  I threw some veggies in the cart and headed home.

Now I know tapenade is for topping crackers and crostini, but I thought it would make a nice "sauce" for my summer veggie pasta.  I was right!  This meal turned out perfectly {and beautifully}!  Hubby thought it tasted like a dish from a fancy restaurant, and helped himself to more than one helping.  I'll definitely be making this again.  

Hope you enjoy! 

{Sorry this photo was a quick iPhone snap - next time I'll get a better pic with my Nikon.}

Summer Veggie Spaghetti with Artichoke Tapenade

1/2 lb Spaghetti Noodles, cooked according to package {I use rice, quinoa or corn noodles}
1/4 C Artichoke Tapenade {I'm sure a olive oil and garlic paste or a pesto would work nicely as well}
1 Bunch Asparagus, halved and steamed
1/2 C Cherry Tomatoes, halved
1/4 C Sliced Mushrooms, sauteed in olive oil
1 T Olive Oil
Salt & Pepper to taste
Fresh Grated Parmesan Cheese

1. Prepare spaghetti as directed.  Meanwhile steam asparagus, and saute mushrooms.
2. Once fully cooked, drain spaghetti.  Return spaghetti pot to stove and add olive oil, artichoke tapenade and noodles - fold till noodles are coated.
3. Fold tomatoes, mushrooms and asparagus into noodle mixture and add salt and pepper to taste.
4. Serve and sprinkle with parmesan cheese.  Enjoy!

-image via danya collyer.

Portobello Eggs Benedict

Prior to my gluten free lifestyle, hands down, Eggs Benedict was my all time favorite breakfast indulgence.  Breakfast {or brunch} is my favorite meal to eat out, so every breakfast date usually included a cup of coffee and a glorious plate of english muffin, eggs, bacon and hollandaise goodness.  My food life received quite a blow the day I discovered I had to be gfree.  Breakfast dates we no longer fun, eating out was difficult with friends (watching them order whatever gluten filled dishes their heart so desired, and me salivating over their meal between bites of my salad), and cooking at home was a challenge.  Suffer no more!  I decided I was no longer going to miss out on my favorite foods, and I was going to make versions that not only I could eat, but that I desired to eat.

A while back, a friend of mine forwarded a delicious looking recipe of Portobello Eggs Benny, but doubtful it would ever taste as good as that english muffin, I never made it.  However, a few weeks ago, with my sister's arrival, I wanted to make a fun and unexpectedly yummy gfree breakfast.  Inspired by my friend's Portobello Benny, I put my kitchen skills to the test and boy did they deliver!  My gluten eating husband and sister gobbled up these mini sized Eggs Benedict and raved about them for days after.

Easy, inexpensive & impressive - Portobello Eggs Benedict is the perfect weekend brunch dish to serve to friends and family {or just you ;)}.  I hope you enjoy this recipe as much as I do.

Gluten Free Portobello Eggs Benedict

You'll Need : 

• 6 Eggs
• 6 Small Portobello Mushrooms {washed and stemmed}
• 6 Pieces of Canadian Bacon
• 1 T Olive Oil
• 1 t Vinegar

Hollandaise Sauce

• 3 Egg Yolks {room temp}
• 1/2 C Butter {cleanly melted}
• 1/2 Lemon {juiced}
• 1/4 t Salt
• 2-3 T warm water {use as needed}
• Cayenne Pepper {optional}

Eggs, Mushrooms & Bacon

1. Preheat oven to 200 degrees F and have a cookie sheet or shallow baking dish available. 
2. Fill half a sauce pan with water and add 1 t vinegar.  Bring to a boil.  
3. One by one, gently crack eggs and lower into boiling water.  Let boil for 4 minutes. {NO LONGER}
4. With a slotted spoon, remove from water and transfer to a paper towel lined plate.
5. In a frying pan, add 1 T Olive Oil and set on medium/high heat.  Add mushroom to pan cap-side up, let cook for 1-2 minutes.  Flip mushrooms and cook till both sides are beautifully browned.  Transfer mushrooms to cookie sheet and place in oven to keep warm.  
6. Add Canadian Bacon to pan {keeping juices from mushrooms in pan - add a touch of oil if pan is dry} and cook on both sides till bacon is warmed through and sides are lightly browned.  Transfer to cookie sheet and keep warm in oven.

Sauce

1. Combine egg yolks, lemon juice and salt in blender.  Blend on high till combined {just a few seconds}.
2. Add butter and blend again {just a few seconds}.
3. Slowly add warm water to temper the eggs, blend on high {a few more seconds}.  Add more or less water for desired consistency.  

When ready to serve...

1. Lay one mushroom upside down on plate.  Layer with a piece of canadian bacon and a poached egg.
2. Top with hollandaise sauce and a dash of cayenne pepper.
3. Enjoy!

- all images via danya collyer

I'm just a girly girl....

Hi Sweet Friends,

So this week is a special week - my sister is here in Monterey visiting for the next TWO weeks!  It's been a blast so far.  It's only been two days and we've already done lots of sight seeing, coffee drinking, picnic-ing, shopping, cooking, antiquing, nail painting, party planning and plenty of other girly activities.  We're pooped!

As a result of her visit, I've finally returned to the kitchen.  My cooking has been sparse since the move, but I'm becoming more comfortable in our tiny apartment kitchen with each meal.  I'm LOVING the vast variety of fresh {and local} produce available here.  Tuesday is Market day {a day I greatly look forward to on a weekly basis - finally, grocery shopping is enjoyable again} and oh my goodness!  The produce is simply amazing.  I've never tasted strawberries, oranges, blackberries & blueberries so sweet.  This week I picked up homemade gluten free, garlic, basil fettucini noodles, locally grown artichokes, portobello mushrooms, asparagus, & a few yummy fruits.  For my sister's arrival brunch I put my own spin on Eggs Benedict {Portobello Eggs Benny} & for dinner last night, I made a homemade Mushroom Alfredo Sauce to accompany our fresh fettucini noodles & also steamed an artichoke {artichokes are a foreign food to this southern girl...I've known them as a canned confection, until recently}.  All that to say, I have lots of yummy recipes to share.  Once I have a minute to sit and think remember the recipes, I'll be sure to share!  Until then, it's movie time and I'm already late!  Hope you're having a fabulous weekend!

{My Lovely Sister at the Wharf}

{GFree Mushroom Fettucini Alfredo}

{Portobello Eggs Benny}

xoxo.d

Oh! P.S. Here's my Valentine's Day shot....I forgot to share.

- All images via my iPhone.

GF Stuffed Mushrooms

I can't believe it's already Wednesday!  Oh how the days fly.  We celebrated my cousin's 30th birthday on Saturday and of course, I had to find a simple yet fabulous gf recipe to share.  For some reason stuffed mushrooms were on the brain, but I have yet to make them without bread crumbs.  By now, you know I love a challenge, so I decided to hunt for a good g-free stuffed mushroom recipe.  I found my inspiration here, but decided to make it my own.  They turned out delish if I may say so myself!  A winning party recipe for sure.  

G-Free Stuffed Mushrooms

Ingredients

24 Whole Fresh Mushrooms

2-3 T Butter, Melted

1 T Olive Oil

1 T Minced Garlic

1 (8oz) Package Cream Cheese, Softened

1/2 C Cooked Sausage Crumbles

1/2 C Shredded Parmesan Cheese (reserve a little for topping)

1/4 C Green Onion, Chopped (reserve a little for topping)

1/4 t Ground Black Pepper

1/4 t Onion Powder

1/4 t Ground Cayenne Pepper (use sparingly if you don't want to have a little kick)

Directions

1. Preheat oven to 350 degrees F.  Melt butter and spoon a small amount into each cup of a mini muffin pan.  (A baking sheet will work, but a muffin pan holds the mushrooms perfectly, keeping all of their insides, well, inside.  If using a baking sheet, spray it with cooking spray and shave a small amount off the bottom of each mushroom, this will help to keep them stable.)  Clean mushrooms with a damp paper towel & carefully break off stems (setting stems aside in a small bowl to be chopped) & set mushroom cups upside down into the muffin pan.  Chop stems extremely fine, discarding any tough spots.
2. Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom stems to the skillet.  Fry until mushrooms are browned.  Add cooked sausage crumbles (if not cooked, cook in a separate pan before adding to the mixture) & fry until most moisture has been absorbed.  Set aside to cool.
3. In a small bowl, mix cream cheese, parmesan cheese, black pepper, onion powder & cayenne pepper.  Fold in chopped green onions (leaving a few behind to top your mushrooms). 
4. Once cooled (can still be warm, just not hot), fold mushroom/sausage mixture into cream cheese mix. 
5. Spoon mixture into a ziploc bag & trim tip off, pipe into mushrooms.  
6. Top with remaining parmesan cheese and green onions & bake for 20 minutes, or until mushrooms are golden.
7. Let cool & ENJOY!

*Mushrooms can be made a few days in advance and baked just before you need them.  

{Clean & remove Stems}

{Melt Butter & Spoon into Muffin Tin}

{Place Mushrooms into Pan}

{Sauté garlic & chopped mushroom stems & add cooked sausage}

{Make Cream Cheese Mixture}

{Pipe into Mushroom Caps}

{Top with Parmesan Cheese & Green Onions}

{Bake till golden brown}

{Enjoy!}