Gluten Free Friday: Roasted Zucchini & Carrot Sticks

I love my farm fresh veggies!!  Here’s a really easy way to cook up zucchini and carrots and create a lot of flavor!  My trick for tasty vegetables is to cut them into sticks, then add any spices I can get my hands on, and then roast in the oven!

Roasted Carrot Sticks Recipe @FoodMarriage

If you are cooking the zucchini and the carrots at the same time, I recommend splitting them up onto two different baking sheets.  I found that the carrots took about 10 minutes longer than the zucchini since they were a bit harder.  Having them on two different trays makes it easier to just pull out one at a time from the oven.

Roasted Zucchini Sticks Recipe @FoodMarriage

Roasted Zucchini and Carrot Sticks

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Roasted Zucchini and Carrot Sticks

Ingredients

  • 1 lb carrots
  • 1 lb zucchini
  • Olive Oil
  • Salt
  • Pepper
  • Onion Salt
  • Celery Salt
  • Italian Seasoning

Instructions

  • Preheat oven to 400°
  • Cover two different baking sheets with foil.
  • Peel and cut your carrots into sticks.
  • Cut your zucchini into sticks.
  • Toss the vegetables in a bowl with a little olive oil so the sticks are lightly coated.
  • Lay your vegetables flat onto the baking sheets (I recommend splitting it up with the carrots on one tray and the zucchini on the other tray since they have slightly different baking times)
  • Sprinkle your vegetables with different spices. I used salt, pepper, onion salt, celery salt, and Italian seasoning. If you think it smells good and would work well with the vegetables, add it!
  • Base in 400° oven. The zucchini should be in for about 20 minutes and the carrots should be in for about 30 minutes.
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http://foodmarriage.com/2013/08/roasted-zucchini-carrot-sticks.html

 

xoxo, Food Marriage

Gluten Free Friday: Mashed Cauliflower

This recipe will totally surprise you!  It will make you feel like you are a restaurant chef!!  I’m not kidding…one taste of this mashed cauliflower that I made had me saying WOW over and over again!

Mashed Cauliflower Recipe @FoodMarriage

I adapted this recipe from the Wheat Belly Cookbook while searching for some new gluten free side ideas.  The cream cheese made it really rich and putting it in the blender made it light and airy.  It makes a great substitute for potatoes if you are looking for something a little different.

Mashed Cauliflower

Prep Time: 3 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Mashed Cauliflower

Ingredients

  • 1 head cauliflower
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 1/4 teaspoon salt

Instructions

  • Cut your cauliflower into smaller pieces.
  • Steam your cauliflower until it is tender (insert a fork to see if it comes out easily). You will want to be sure it is very soft.
  • Blend all ingredients in a blender until smooth. For a light and fluffy texture, blend on a high speed.

Notes

This recipe was adapted from the "Wheat Belly Cookbook."

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http://foodmarriage.com/2013/07/mashed-cauliflower.html

 

xoxo, Food Marriage

CSA Cooking: Cucumber & Zucchini Salad in a Lemon Vinaigrette

This week, I got two pounds of zucchini and two pounds of cucumbers from our local CSA.  With such a large quantity, I decided to make two different salads with these vegetables!!

Cucumber Zucchini Salad Recipe @FoodMarriage

The first recipe I attempted was something I adapted from Cristina Ferrare’s “Big Bowl of Love” cookbook.  I have made three of her recipes before…all with great results: Smashed Yukon Gold Potatoes, Chunky Chocolate Raisin Walnut Cookies, and Rigatoni with Broccoli & Chicken in a Garlic Olive Oil Sauce.

For this recipe, I got to use my fresh cucumbers and zucchini from the farm AND some fresh herbs that I snipped from farm’s herb garden!  The lemon vinaigrette made with the fresh mint, dill, and parsley was so refreshing!

Cucumber and Zucchini Salad in a Lemon Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: One large platter.

Cucumber and Zucchini Salad in a Lemon Vinaigrette

Ingredients

  • 2 cucumbers
  • 2 zucchini
  • 1/2 lemon
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chopped mint
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped parsley
  • Feta cheese
  • Glazed Walnuts
  • Salt & Pepper

Instructions

  • Slice your cucumbers and zucchini using a mandolin slicer (use the thinnest setting possible).
  • Display your cucumbers and zucchini on a serving platter, laying one piece on top of each other and alternating the cucumbers and zucchini.
  • Mix the olive oil, vinegar, juice from half a lemon, mint, dill and parsley together. (I used a food processor just to mix it really well)
  • Drizzle your dressing over the cucumbers and zucchini.
  • Sprinkle as much feta cheese and walnuts as you would like over top of the cucumbers and zucchini. Sprinkle salt and pepper to season.

Notes

This salad makes for a great presentation!

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http://foodmarriage.com/2013/07/csa-cooking-cucumber-zucchini-salad-in-a-lemon-vinaigrette.html

 

xoxo, Food Marriage

CSA Cooking: Sweet Summer Slaw

A couple weekends ago,  my mother-in-law served a fabulous summertime cole slaw with dinner. It was store-bought and had bits of cucumbers in it which gave it a fresh twist!  When I got cabbage and cucumbers in the same week from my local CSA, I knew I had to try to recreate it!

Homemade Cole Slaw Recipe with Cucumbers @FoodMarriage

Since I had never made cole slaw from scratch before, I did a bit of recipe searching online.  I decided to take Bobby Flay’s recipe for Creamy Cole Slaw and adapt it a bit.  I chose this recipe to work with because it uses sugar.  I know from my experience with making my Macaroni Salad Recipe that sugar definitely improves the taste of salads made with mayonnaise by sweetening up! I adjusted some of the seasonings in Bobby’s recipe and then added in cucumbers to come up with this fabulous Summer Slaw!

Sweet Summer Cole Slaw with Cucumbers

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 large bowl of cole slaw

Sweet Summer Cole Slaw with Cucumbers

Ingredients

  • 3/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons plus 1 teaspoon sugar
  • 2 tablespoons white vinegar
  • 1/2 teaspoon ground mustard
  • 2 teaspoons celery salt
  • Salt & Pepper
  • 2 small heads of cabbage (or one large one)
  • 2 carrots
  • 2 cucumbers

Instructions

  • Whisk together your mayonnaise, sour cream, sugar, vinegar, ground mustard and celery salt. Add in a bit of salt and freshly ground pepper as well.
  • Cover and put in the refrigerator while you prepare the other ingredients.
  • Cut your cabbage into quarters and then slice into thin shreds.
  • Peel your carrots and cut off the ends. Grate the carrots into thin shreds.
  • Peel your cucumbers and cut off the ends. Slice each cucumber in half lengthwise and scrape out the seeds with a spoon. Since in half lengthwise again and then cut into thin slices.
  • Remove the dressing from the refrigerator and stir in the cabbage, carrots, and cucumbers.
  • Place back into the refrigerator for at least two hours to chill before serving.
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http://foodmarriage.com/2013/07/homemade-cole-slaw-with-cucumbers.html

 

xoxo, Food Marriage

CSA Cooking: What to Do with Celeriac

I will admit, I was a little scared of this dirty, bumpy thing called celeriac.  I picked up this root vegetable from my local CSA the other week.  When I got home, I took a picture of it and posted it on Instagram.  To my surprise, two food blogger friends responded immediately to my post saying that it is one of their favorite things to cook with!

Celeriac Recipe @FoodMarriage

Jenn Sutherland from The Whole Kitchen recommended making it into a tasty slaw!  She shared her recipe for Celery Root and Apple Slaw.  While I didn’t make her recipe this time around, I am definitely saving it to make another day!  It looks delicious!  After thoroughly washing and peeling my celeriac, I found that it smelled exactly like celery.  This made me a little less scared of it.  The first thing I did was grate one of the smaller ones and added into a salad.  It was just like having celery in your salad but in a different form and texture!

Grated Celeriac in Salad Recipe @FoodMarriage

Since I still had more celeriac to use after making my salad, I decided to use an idea from another food blogger friend!  Emily from West of the Loop responded to my Instagram photo saying “Makes a delicious puree mixed with our favorite: potatoes!”  I love mashed potatoes, so I decided to do just that!  I used a 2 potato to 1 celeriac ratio, which made enough for about four servings.

Celeriac Mashed Potatoes Recipe @FoodMarriage

I’m definitely not scared of celeriac anymore after tasting the results of this recipe I created!

Celeriac Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4 servings

Celeriac Mashed Potatoes

Ingredients

  • 1 celeriac
  • 2 russet potatoes
  • 1/4 cup milk
  • 2 tablespoons butter
  • Salt & pepper

Instructions

  • Wash and peel your celeriac and potatoes.
  • Cut into cubes.
  • Bring two pots of water to a boil on the stove.
  • Put the potatoes in one pot and the celeriac in another (I separated it into two pots because I felt like the celeriac had to cook a little longer than the potatoes).
  • Boil until the potatoes are tender. Let the celeriac boil a little longer as it is a harder vegetable.
  • Drain the celeriac and place into a mixer bowl along with the butter.
  • Turn mixer on medium and start mashing the celeriac and butter. Once it looks well mashed, add in your potatoes and mix again until it is blended together.
  • Pour in your milk, blend again, and add a bit of salt and pepper to season.
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http://foodmarriage.com/2013/06/celeriac-mashed-potatoe.html

 

xoxo, Food Marriage