Mushroom and Sausage Ragu with Creamy Polenta

Sure, I miss the summer but the upside to it turning cold is cooking and enjoying comfort food (definition of comfort food:  something that you could not eat and then get into a bathing suit).  This dish is quick, warm, and delicious!

2 tablespoons Extra Virgin Olive Oil
20 ounces Turkey HOT Italian Sausage
1/2 cup chopped white onion
1 pound sliced mushrooms
3 garlic gloves, minced
1/2 teaspoon salt, divided
3 (14.5 ounce) cans diced tomatoes, undrained
4 cups chicken stock
1 cup uncooked polenta (I use instant)
4 ounces reduced fat cream cheese

Heat skillet over medium-high heat.  Add 1 tablespoon olive oil, swirl to coat the pan.  Remove the sausages from their casings.  Add sausage, crumble and saute for three minutes or until browned.  Remove cooked sausage from pan.

Add 1 tablespoon oil to pan, swirl to coat the pan.  Add onions, saute for three minutes stirring occasionally.  Add mushrooms, saute for four minutes, stirring occasionally.  Add garlic, saute one minute, stirring constantly,  Stir in sausage, 1/4 teaspoon salt and tomatoes, bring to a simmer.  Reduce heat to medium-low and simmer gently for 20-30 minutes, stirring occasionally.

When the sauce has come together bring chicken stock to a boil and whisk in the polenta, it will start to firm up quickly (if you are using the instant polenta).  When it's set add the cream cheese and whisk until it's fully incorporated.

Serve warm.

(Alternative:  make the polenta and spread it out on a jelly roll pan and allow it to set, slice and saute each slice with a little olive oil and serve the ragu onto as you would if you were to go with the creamy polenta).

Spinach-Parmesan Dip (Light)

2 teaspoons extra virgin olive oil
3-4 garlic cloves, minced
1/2 teaspoon Kosher salt
2 10 ounce package fresh spinach
1/2 cup basil leaves, loosely packed
6 ounces fat-free cream cheese
1/2 teaspoon fresh cracked pepper
6 ounces plain fat free greek yogurt
2 ounces Parmesan cheese

Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 1 minute. Add salt and spinach; sauté 3 minutes or until the spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist.

Place spinach mixture, basil, cream cheese, and pepper in a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill.

Serves with corn chips, vegetables or crackers.  

Oatmeal "Carrot Cake" Cookies (with Cream Cheese Frosting)

1-1/2 cups Gluten Free All Purpose Baking Flour
3 cups Gluten Free Rolled Oats
1 cup Butter (softened)
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 tsp Vanilla
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Cinnamon
2 large Eggs
1 tsp Xanthan Gum
1 cup Raisins
1 cup shredded carrots

Preheat oven to 350°F. Beat butter and sugars together until smooth. Add vanilla and eggs; beat well.

In a separate bowl, blend flour, cinnamon, baking soda, salt and Xanthan Gum. Stir flour blend into wet
ingredients. Add oats, raisins and carrots and mix well.

Drop rounded tablespoons of dough onto un-greased cookie sheet. Bake for 10 – 12 minutes, or until golden brown. Cool one minutes then transfer to wire rack. Makes about 4 dozen cookies.

Cream Cheese Frosting:
8 oz. Cream Cheese
1 stick of butter (8 oz.)
2 1/3 cups powder sugar

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Spice Rubbed Steak with Sauteed Cherry Tomatoes and White Beans

2 Teaspoons Chili Powder (Chipolte Chili Powder adds a nice little kick if you have it)
1 1/2 Teaspoons ground cumin, divided
1 Teaspoon dried crushed red pepper
1 Teaspoon dried oregano
Kosher Salt
1 1 - 1/4 pound sirloin steak (about 1 inch thick)
2 Tablespoons olive oil
1 pint cherry tomatoes
3 garlic gloves, minced
2 15 ounce cans white beans, drained. 

Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board and cover with foil. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; sauté 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 2-3 minutes.

Slice steak; serve with beans. 

Mongolian Beef

When you are craving great, simple Chinese food, this is it!  Serve over rice noodles to catch all the garlic and ginger laced goodness!  


3 tablespoon low-sodium soy sauce (La Choy is gluten free)
1 teaspoon sugar
1 teaspoon corn starch
2 teaspoons dry sherry
1 teaspoon rice vinegar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
2 teaspoons peanut oil
1 Tablespoon fresh ginger, minced
1 Tablespoon garlic, minced
1 pound sirloin steak, thinly sliced across the grain
16 medium green onions, cut into 2-inch pieces

Combine first eight ingredients, stirring until smooth

Heat peanut oil in a large nonstick skillet over medium-high heat.  Add minced ginger, minced garlic and beef.  Saute for 2 minutes or until beef is browned.  Add green onions, saute for 30 seconds.  Add soy sauce mixture, cook 1 minute or until thickened, stirring constantly.

(Pavlovas) Meringues with Lemon Curd and Mixed Berries

This is a light, light, light dessert thanks to the "not so" bad for you homemade lemon curd. It's bright citrus pop from the lemon and fresh sweetness from the berries are the perfect pair to the light and crispy meringues! And, the best part-a single "nest" is 150 +/- (depending how much filling you add).

Not only are they delish and a great way to finish a meal, they are easy and can be made that day and assembled right before dessert.

Meringues:

1/4 Teaspoon Cream of Tarter
4 Large Egg Whites
3/4 Cup Granulated Sugar

Lemon Curd:

2 Large Eggs
1 Large Egg White
1/2 Cup Granulated Sugar
2 Teaspoons lemon rind, grated
1/2 Cup Fresh Lemon Juice
1 Teaspoon Potato Starch
Dash of Salt

2 6 Ounce packages of fresh berries (raspberries, blueberries, blackberries)
Powdered Sugar for dusting (optional)

Preparation:
Preheat oven to 250°.
To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon.

Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper.
To prepare lemon curd, combine whole eggs and 1 egg white in a medium bowl; stir well with a whisk. Heat 1/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan. Cook over medium heat for 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill.
Arrange about 1/4 cup berries in each meringue nest; top with about 2 tablespoons lemon curd. Sprinkle the nests evenly with powdered sugar, if desired. Serve immediately.

Hands Down the BEST Meatloaf Ever

The title says it all. This is not your mother's meatloaf (sorry Mom). And dare I say that it's pretty good for you as a whole. You get in trouble when you start adding sides of mashed potatoes. So go for a side salad.

1 Cup Gluten Free Bread Crumbs
2 Tablespoons Fat Free Milk (Hood Simply Smart)
1/2 cup Ketchup, divided
2 Pounds Meatball Mix (Ground Pork, Veal and Beef, lean)
1 Large Onion, diced
3 Gloves Garlic, minced
1/2 Fresh Flat Leaf Parsley, chopped
1 Tablespoon Dijon Mustard
1 Teaspoon Kosher Salt
1/2 Teaspoon Fresh Cracked Pepper
2 Large Egg Whites
Cooking Spray

Preheat oven to 350°.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes.

In large saute pan over medium high heat saute the onions and garlic until translucent and starting to brown. 5-10 minutes, adjust the heat so that they don't burn.

To the bread crumb mixture add 2 tablespoons ketchup to the and remaining ingredients except cooking spray.
Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour OR until a thermometer registers 160°. Let stand for 10 minutes.