Suzie Carpenter - Cook With Love

Cook With Love

Ratatouille Summer Stew

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This morning, when a friend dropped off a bag of tomatoes from her garden, I knew immediately what I wanted to make –  ratatouille.

Perfect, I thought as I realized I already had the rest of the ingredients in my fridge. 

My daughter Kelly loves ratatouille. But since I’d been avoiding tomatoes, eggplant and peppers (all nightshade vegetables), I hadn’t made ratatouille in years.

Ratatouille is the perfect summer meal topped with fresh pesto and served with a warm baguette, gluten free of course! Think of it as a summer stew, rich with flavor from fresh picked garden vegetables.

Kelly likes her vegetables “mushy” as she says. Translated, that means overcooked. With a one pot meal like this, I make it her way. So my ratatouille has multiple steps. If you like your veggies more firm, feel free to skip the last step of placing the pan in the oven.

To help magnify the rich layers of flavor, make the ratatouille a day ahead of when you plan to serve it. I think it’s delicious cold or hot, by itself or served along side roasted fish, grilled chicken, steak or even in an omelette. The possilbilities are endless really 🙂

Ratatouille

1 large or 2 medium eggplant, peeled and cut into approximately 1/2 inch cubes
1/4-1/2 cup olive oil, divided
3 medium zucchini, cut into 1/2 inch cubes
2 medium yellow onions, peeled and chopped
2 orange or red peppers, seeded and cut into 1/2 inch cubes
4 cloves garlic, minced
4 large vine ripened tomatoes, cut in to 1/2 inch chunks
1 tablespoon herbs de provence
1 teaspoon oregano
1/4 teaspoon red chilli pepper flakes
Sea salt
Fresh ground pepper

Heat 3 tablespoons of oil in a large stock pot over medium high heat. Add the eggplant and season with salt. Cook until beginning to brown, stirring frequently, adding more oil if it sticks to the pan. With a slotted spoon, transfer to a plate and set aside.

Add another tablespoon of oil to the pan and stir in the onion. Cook for about 5-7 minutes until soft and translucent. Add herbs and garlic. Cook for 2-3 minutes, then stir in the peppers. Cook for a few more minutes, then add the zucchini. Allow zucchini to soften before adding tomatoes, about another 5 minutes. Stir in tomatoes and simmer over low heat for about 10 minutes being careful not to stir too much. Gently stir the eggplant back into the pan before placing the pan in the oven.

Preheat oven to 350. Place pot in the oven for 20-30 minutes. Remove and let rest for 30 minutes before serving. Top with pesto, fresh slivered basil leaves and goat cheese.

Serves 6

Summer Mediterranean Salad

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Last week we had the pleasure of being guests at a ranch out in Colorado with my sister who lives in Denver and who I hadn’t seen in two years!

To say that the vistas were spectacular is an understatement. It was so breath taking that it gifted us with an incredible sense of gratitude for being alive and being together – as did the horse back riding and hiking at an altitude of 11,000 feet. Needless to say, as a nature and animal lover, it filled my heart with utter joy to be there.

Gathering around the dinner table was one of my favorite parts of the trip. The delicious home cooked meals made with love and the engaging conversations that included every one even Kelly (who doesn’t care much to talk about politics sports or world events) were so nourishing to my body, mind and spirit.

One day for lunch we had this salad and it was so good I tried to replicate it here at home. The dressing and herbs are key components to the delicate layers of flavor. It is so refreshing it makes a perfect summer time meal.


Summer Mediterranean Salad

1 large cucumber, peeled and sliced
1 pint grape tomatoes, sliced in half
1/2 cup chopped fresh fennel
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 cup grilled or baked chicken breasts, chopped or shredded

Dressing
1 clove garlic minced
1/4 teaspoon cumin powder
1/2 cup organic olive oil or Body Bio Oil
1 lemon juiced
Fresh ground pepper
Sea salt

Whisk together lemon juice, cumin and garlic. Add oil in a slow steady stream while whisking until emulsified. Season with salt and pepper.

Toss all ingredients together and refrigerate.

Paleo Turkey Meatloaf

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My hubby loves meatloaf. He loves it so much that I forgot to snap a photo before he dug into it!

Truth is I love meatloaf too. It’s such an easy meal to make and one that lasts for days, my favorite kind of home cooked meal.

Even though meatloaf seems like a warm and cozy winter meal – it is also a fabulous salad topper during the summer months.

The idea for this recipe came from my favorite butcher, Dundore and Heister, who sells ground beef with bacon. Though I must admit, I tried it a few times, and didn’t fall in love. Not to mention that their bacon was cured with sugar which I try to avoid at all costs.

So, when I went to make my turkey meatloaf this week, bacon was calling. And boy am I glad I listened. This is now my favorite meatloaf recipe – it is SO GOOD.

Turkey Meatloaf with Bacon
2 pounds ground organic turkey (mix of white and dark meat preferred)
3 organic pasture raised eggs
4 slices thick cut Wellshire Farms or Nimon Ranch bacon
1 red onion, minced
2 teaspoons herbs de provence
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon coriander
1 cup almond flour
1 teaspoon sea salt

Preheat oven to 375. Place bacon in the freezer for 15 minutes or so to make it easier to cut into cubes. Place all other ingredients in a large bowl and mix well. Fold in bacon. Place mixture in a large baking pan and shape into a loaf. Bake for an hour or until no longer pink in the middle.

Note: May be made without spices

Easy Pesto Chicken Salad

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If you are not a big fan of mayonnaise, this recipe is for you!

Chicken salad is one of my favorite summer meals, so easy, refreshing and satisfying. There are so many ways to make chicken salad, and this pesto chicken salad is a new twist on traditional mayonnaise based chicken salad. It’s also an excellent way to get your greens in without much effort.

Another way to make it is with avacado pesto – which is AMAZING! But it must be eaten immediately since avocado goes brown and loses it taste.

Pesto Chicken Salad

4 boneless organic chicken breasts
2 tablespoons coconut oil, melted
1/2-3/4 cup broccoli or avocado pesto

Preheat oven to 350. Place chicken breasts in a baking dish large enough for chicken to fit without overlapping.  Coat chicken with the oil  and sprinkle with salt and pepper Bake for 30 minutes or until no longer pink inside. Be careful not to over cook.

Remove from oven immediately and let cool. Chop or shred chicken. Place in a large bowl. Toss with pesto , adding additional pesto or oil as desired. Toss in some fresh chopped organic veggies – like tomatoes, red bell peppers, celery, onion, carrots or whatever you like!

Crispy Roasted Chicken Legs

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It was Sunday morning and after a few days in a row of traveling, I was feeling blah. I took some frozen chicken legs out of the freezer thinking I’d make something with them for dinner. As the day went on and I was still feeling quite sluggish, I started to dread the idea of cooking and making dinner for my family.

Right before I conceded to the idea of going out to dinner, something I really didn’t want to do either because it meant getting out of my comfy clothes, I rallied and threw together this recipe. With that slight burst of energy, I decided to go to the gym and the grocery store while the chicken was cooking. So I set the oven self timer to turn on and off. When I got home two hours later, I was a little worried that the chicken might be dry.

“Wow this chicken is amazing!!!” Kelly said after taking just one bite. My husband also all echoed her thoughts. If you are a chicken breast only kind of chicken eater, like my husband usually is, this recipe will completely change your mind about chicken thighs! I’m telling you this recipe will blow your mind because it is so simple yet insanely delicious!

Can you guess which is healthier the chicken breast or legs? Because of the healthy fat in chicken legs, they are actually better for weight loss than chicken breasts. Go figure!

Crispy Roasted Chicken Legs
4 organic chicken legs
1 tablespoon herbs de provence or italian seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon coarse sea salt
2 tablespoons coconut oil, melted

Preheat oven to 400.

Pat chicken dry and toss in a bowl with spices and oil.

Place chicken legs in a single layer in a large baking pan. Bake for 45 minutes. Let sit for 15 minutes before serving.

Sesame Ginger Chicken

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Sautéed Sesame Ginger Chicken with Steamed Asparagus

This recipe is so simple and yet so delicious.

It doesn’t need any cornstarch, soy sauce, sugar or traditional stir fry ingredients to make it taste amazingly good.

One thing that drives me crazy is when recipes add sugar when sugar is not needed in order to get fabulous rich flavor. In my cooking, I like featuring the inherent taste of fresh food. That simplicity brings more depth to the recipe because it forces us to focus on those natural flavors. The quality of ingredients also makes a big difference. For example, I try to cook with predominately organic ingredients. This is because it is not only better for you but tastes better too.

The best part about cooking this way, with pure natural ingredients, is that it leaves your body nourished and satisfied so you won’t even crave dessert!

The chicken in this recipe tastes great when grilled or sautéed. The benefit of sautéing means  you can make a yummy sauce simply with the pan juices. Hope you like it and feel pleasure from eating it knowing you are loving your body with nourishing goodness!

 

Sesame Ginger Chicken

4 organic boneless chicken breasts
1/4 cup + 2 tablespoons sesame oil
2 tablespoons peeled and grated fresh ginger
1 tablespoon fresh minced garlic
3 tablespoons balsamic or apple cider vinegar
1/2 cup dry white wine (optional)

Combine 1/4 cup sesame oil, ginger, garlic and vinegar in a bowl. Between two pieces of parchment paper, pound chicken until it is uniform thickness (I use a rolling pin). Marinate chicken for an hour or up to six hours.

Place a large sauté pan on stove over medium high heat. Once pan is hot, add chicken, discarding remaining marinade. If needed, add 2 tablespoons of sesame oil so chicken doesn’t stick to the pan.

Cook for 5 minutes before flipping. Cook another 5-7 minutes, until no longer pink in the middle. Remove chicken from the pan and set aside.

Turn heat down to low and add wine. Simmer until wine deglazes the pan, scrapping the pan with a spoon to loosen up any browned ginger or chicken bits. Pour over chicken. Season with sea salt and fresh ground pepper.

Serves 4

A New Turkey Burger

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As we settle into our new house, after a summer of being homeless and living in limbo, I am so happy to be back cooking in my own kitchen. It’s sort of like coming home after a vacation, only better!

The other day I was looking for a new recipe –  an alternative to the staples I’d been counting on for months – no chicken, salmon or pasta was the primary requirement. Turkey, that’s it, I thought…turkey burgers.

So, I tweaked my old turkey burger recipe, making it with a new twist. The cayenne pepper gives these burgers a gentle kick while the other spices give it depth of flavor. The best part was that my whole family loved it!

Turkey Burgers

1 pound organic ground turkey
1/2 teaspoon ground cumin
1 teaspoon ground onion powder
1/2 teaspoon cayenne
1/4 teaspoon coriander
1/4 teaspoon salt
Ground pepper
1/4 cup minced onion (optional)
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon olive oil
1 tablespoon coconut oil (for cooking )

Mix all ingredients except coconut oil in a bowl until well combined. Form mixture into 4 patties. Grill or sauté over medium high heat until cooked through.

Vegetable Lasagna (Gluten and Dairy Free)

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Lasagna is one of my all time favorite meals. Growing up in a family of seven, lasagna was a pretty regular meal. But my most fond memories of lasagna are those from our ski house in Stowe Vt. After a long day of skiing in the cold, there was nothing more satisfying than a plate of cheesy meat lasagna.

These days I make mine with gluten free, grain free noodles and dairy free nut cheese. I’ve made it with and without meat, but have decided the veggie version is the best. And my family agrees!

There is no doubt this lasagna is a crowd pleaser. I’ve served it at many dinner parties and people don’t even know there’s no real cheese in it or that it’s gluten free. The noodles are the BEST! Cappello’s noodles are made with almond flour and eggs. They are amazingly fresh and tender just like homemade pasta.

Use whatever veggies you like, add some carrots, eggplant, or mushrooms. And definitely don’t be intimidated by the cashew ricotta, it’s SUPER easy to make and amazingly delicious!

Paleo Vegetable Lasagna

1 package Cappello’s lasagna noodles or other gluten free noodles
4 cups tomato sauce
1 large zucchini, diced
1 red bell pepper, seeded and diced
1 onion, diced
1 teaspoon herbs de provence
4 handfuls of fresh spinach or 1 12oz package frozen spinach
1-2 tablespoons olive oil
Fresh basil for garnish

Place oil in a large skillet on the stove over medium high heat. Add onion and cook until translucent. Remove with a slotted spoon. Add zucchini, red pepper and herbs de provence. Sauté until soft, 2-4 minutes. Either steam or saute the spinach until wilted. In a bowl, stir together the spinach with the cashew ricotta.

Cashew ricotta
Soak 1 1/2 cups of raw organic cashews in 4 cups of water( enough to cover nuts by an inch or more) for 4 hours or overnight. Drain and rinse. Place cashews in the bowl of a food processor. Add 1/2 cup water, juice of one lemon and 1 clove of garlic. Process until smooth, adding more water as needed. Can make ahead and store in the refrigerator for up to a week.

Preheat oven to 375 degrees.

Assemble the lasagna in layers in a large baking dish. I use a 9×13 pyrex dish. Spoon about 1/3 of the tomato sauce on the bottom of the pan. Next add a layer of pasta and spread about 1/2 the ricotta cheese and spinach mixture on top. Place another layer of pasta onto of cheese. Spread vegetables over top the noodles and top with 1/3 of the tomato sauce. Then add another layer of pasta and top that with the remaining ricotta cheese. Top with one more layer of pasta and spread remaining tomato sauce over top. Bake in oven for 30-40 minutes.

Serves 8-10

Veggie Smothered Pasta

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veggiepasta2I love this recipe!

This is one of my favorite go to meals and my husband’s too. I make it once a week with an assortment of veggies.  It’s perfect for when the fridge is starting to look empty and all that’s there is a little bit of this and a little bit of that. Mixing veggies together makes it so much more fun and colorful. Pick whatever veggies you like best and get creative, just as if you were painting a picture.

The pasta we use is Tolerant red lentil pasta because it tastes and looks like the real deal, unlike some gluten free pastas that are too sticky or lack flavor. As an added bonus, it is made purely from lentils and is very high in protein. Another amazing gluten free and paleo (grain free) pasta is Cappello’s fettuccine made with almond flour and eggs.

Fair warning, both options are much more expensive than traditional pasta, but remember you are paying for pure, organic, nutrient dense ingredients. As a result, there’s no belly bloat, sluggishness or cravings for more after eating these noodles. Besides we only use a little bit of pasta and smother it with lots of veggies 🙂

With this recipe, no tomato sauce is needed. In fact it’s preferred not to use it with this recipe. Instead, we toss our pasta withBody Bio magic oil before smothering it with the sautéed veggies (only use this oil raw do not cook with it). It’s so good, it needs a spoon to lap it all up!

 

veggiepasta

Veggie Smothered Pasta

1 cup chopped zucchini
1 cup chopped broccoli florets
1/2 cup chopped leeks or onion
2 cups raw spinach
1 cup sliced mushrooms
1 clove garlic, peeled and minced
2 tablespoons pine nuts
2 tablespoons coconut or olive oil

Place oil in a large sauté or stir fry pan. Stir in onion and cook until tender and translucent. Remove from pan with a slotted spoon. Add broccoli and zucchini. Cook over medium high heat until tender and beginning to brown. Remove and set aside. Add more oil as needed and stir in mushrooms and garlic. Once mushrooms are beginning to brown, add the spinach and cook until wilted. Stir all vegetables together before placing over pasta. Sprinkle with pine nuts.

Serves 2

 

Turkey Tettrazini (Dairy and Gluten Free)

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img_2730Some people love leftovers, some hate them.

I was always one of those kids that turned my nose up at the sight of leftovers. My aversion to them even crept into adulthood. It was mostly a texture and smell issue for me, and I believe this sensory response accompanied some of the toxic issues I was having in my gut.

Fortunately, with gut healing and the commitment to a clean healthy lifestyle, I can now embrace the ease of leftovers and enjoy finishing a meal the following day without gagging or forcing it down. Of course there is also the added benefit of not wasting and the sustainable repurposing of the food which is a rewarding accomplishment in and of itself.

This recipe is the perfect example.

Growing up, my mom used to make turkey tetrazzini with the leftover turkey from Thanksgiving or Christmas dinner. With a family of seven to feed, this was a perfect recipe for a post holiday dinner. She’d mix the turkey with a béchamel white sauce, cheese and noodles then bake it in the oven. The sauce definitely did a good job of dressing up the leftover dry turkey, but I still didn’t totally dig it.

This Thanksgiving, we had a ton of leftover turkey and green beans. While staring at the leftovers, I remembered mom’s turkey tetrazzini. Along with the memory of the food, my mind wandered to all my fond memories of our time together as a family in Vermont where we spent the holidays. So when I thought of the turkey tetrazzini, I felt all warm and fuzzy.

Inspired by my walk down memory lane, I decided to reinvent her recipe using dairy free and gluten free ingredients. I searched for a paleo recipe and found one that I adopted. I used red lentil pasta and the leftover green beans, some sautéed onion and a coconut milk cream sauce, no cheese. The result was actually quite tasty.Cappello’s linguine would be awesome for this recipe, but I didn’t have any on hand  or zucchini noodles would also work well.

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The sauce was slightly runny and settled on the bottom of the pan while the casserole cooked. So next time, I plan to mix all the ingredients before putting in the baking pan and perhaps may add a few more tablespoons of flour to help thicken the sauce (the recipe below has been adjusted for that).

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The day after it was even better – the leftover leftovers, ha!

Even if you don’t make this until next thanksgiving its worth the wait 🙂

Paleo Turkey Tettrazini

2 pounds of leftover turkey meat
4 cups of cooked grain free pasta
1 pound steamed green beans
1 medium onion, peeled and sliced in to thin moons
1 tablespoon olive or coconut oil

For the Sauce:
2 cans full fat coconut milk
Juice of one lemon, about 3 tablespoons juice
1/2 cup dry white wine
3 organic eggs
1 1/4 cups coconut butter
1 clove garlic, peeled
4 tablespoons nutritional yeast
1/2 teaspoon ground nutmeg
1/3 cup arrowroot powder (I’ve adjusted this amount from my initial recipe)

Cook the pasta according to the instructions on the box. Once done, drain and set aside. In a large sauté pan, cook the onion with the oil until tender and translucent.

While the onion is cooking, make the sauce. Place all the ingredients in a blender or food processor and blend until smooth.

Preheat oven to 350. Lightly grease a large baking pan. In a large bowl mix the noodles, vegetables and sauce. Pour into the baking pan and bake for 30 minutes or until heated through and the sauce is bubbly. May need to stir a few times during cooking to keep sauce from settling to the bottom and drying out the top.