Chicken & Orzo

A few weeks ago, I asked my Facebook followers which recipe I should make for this giveaway. The result was almost unanimous that Chicken & Orzo was what I should make. So I listened! This is one of my new favorite meals. It's a complete meal all together. I love the simple flavor of the Orzo, topped with some fresh squeezed lemon. Orzo is just tiny pasta. It's right in the pasta aisle so be sure to look for it. The chicken is super tasty and cooking the zucchini in the same pan as the chicken gives it a delicious flavor. It's all cooked on the stove so it's very simple to prepare. You will love this recipe! 

Printable Version

Ingredients

4 Tbsp. olive oil, divided

4 boneless, skinless chicken breasts

1 tsp. dried basil

salt and pepper to taste

2 zucchini, sliced

8 oz. package orzo pasta, uncooked

1 Tbsp. butter, softened

2 Tbsp. red wine vinegar

1 tsp. dill

Garnish: lemon slices

Directions

• Heat 2 Tbsp. oil in a large skillet over medium heat.
• Sprinkle chicken with basil, salt and pepper.
• Add chicken to skillet and cook, turning once, for 12 minutes, or until juices run clear.
• Remove chicken to a plate and keep warm.
• Add zucchini to skillet and cook for 3 minutes or until crisp-tender.
• Meanwhile, cook orzo according to package directions; drain and stir in butter.
• Whisk together remaining oil, vinegar, and dill; drizzle over orzo and toss to mix. (I added salt to my orzo for more flavor)
• Serve chicken and zucchini with orzo. Garish with lemon slices.

This delicious recipe comes from Gooseberry Patch's 101 Stovetop Suppers.

This cookbook is full of easy and delicious stovetop recipes. It is one of my favorite Gooseberry Patch cookbooks. It has recipes like Pepperoni Tortellini, Chicken Romano, Creamy White Chili, and even desserts like Chocolate Hazelnut Skillet Bars. You need this cookbook.

Lucky for you, I have a copy to giveaway! Just use the rafflecopter form below to enter.

a Rafflecopter giveaway

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Chocolate Chip Zucchini Bread

My mom called me the other day and asked if I had a recipe for Zucchini Bread on my blog. I blinked a blank stare as I realized that I did not. Whaaat? How was that possible? I love zucchini and am always posting about different ways you can use it. I love this bread and can't believe I haven't shared it with you! So here I am, correcting a very wrong injustice. I always peel my zucchini when baking with it. That way my kids won't freak out about that green stuff in their food {which is weird since they love green smoothies}. You would never know there is any zucchini in this bread. It tastes like a spice bread. And it is oh so moist. 

Printable Version

Ingredients
3 C. shredded zucchini
1 2/3 C. sugar
2/3 C. oil
2 tsp. vanilla
4 eggs
3 C. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1 C. brown sugar
1 C. chocolate chips

Directions

• Heat oven to 350 degrees; Grease two loaf pans. 
• Mix zucchini, sugar, oil and eggs in a large bowl.
• Stir in flour, baking soda, salt, cinnamon, cloves and baking powder.
• Pour into pans.
• Sprinkle half of the chocolate chips and half of the brown sugar on top of each batter.
• Bake 50 to 60 minutes or until done. 
• Cool 10 minutes and then loosen sides of loaves from pan and turn over onto wire rack. 
• Cool completely before slicing.

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Gluten-Free Chocolate Chip Zucchini Brownies Recipe

Zucchini adds moisture to these fudgy gluten-free brownies.

In the thick of joy and the slow drain of heartache, I bake. I've mentioned this before. Baking is my way. I tie on my apron and rustle up my inner domestic goddess and cope with the world. Because joy tastes sweeter shared with those you love, gathered around a clatter of plates and clinking glasses and spoons licked clean. And heartache...

Well, heartache may not be soothed or tamed by a cookie or slice of cake.

But it doesn't hurt to try.

As for me, I've been reading several (new to me) books this summer. And I suppose, if you were to analyze the connecting themes, you might discern a search not only for meaning in a sticky, complicated post 9/11 world, but also for release. Release from the grip of societal expectations, collective assumptions, and the yoke of consumerism (I am, after all, post estrogen dependence; priorities do not include miracle-push-up bras, nail polish decals, waxed nether regions or upper lip injections).

I am more interested in keeping my mind agile than my thighs firm.

Hence the books I'm reading. Newest (to me) is Buddha's Brain. I'm learning about the amazing plasticity of the mind, and the neuro-scientific practice of creating new "wiring" (especially as we age) by gently training our mind to release ancient, habitual (so often, negative and critical) thought patterns (what the PhDs call neural pathways but what I like to refer to as my teeth-grinding mental squirrel in a cage wearing my grandmother's wig) and cultivate more self compassion. Which in turn makes everyone happier, apparently.

I guess if you're feeling at peace with the energy ebb and sometimes tumultuous flow of your days and nights, and baking brownies with those surplus zucchinis, and watching the magical late afternoon sunlight dappling the backs of a pair of wild turkeys guiding their brood of nine into the blackberries below the kitchen window, you can feel pretty blissed out.

Or maybe it's the chocolate talking.


Read more + get the recipe >>

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Gluten-Free Zucchini Quinoa Breakfast Cake

Karina's Gluten-Free Zucchini Quinoa Breakfast Cake

Packing. Let's Eat Cake.

From the L.A. archives- a personal favorite you may have missed... Remember those maple sweetened almond zucchini mini-muffins? I do. They've become one of our favorite grab-and-go gluten-free treats. I tuck a bag of them- fresh out of the freezer- into my bulging purse knapsack beach bag tote whenever we venture far afield. Like. The Valley. Because, well. You never know. It can get crazy. In L.A. you might end up jammed on the 405. Stuck as in four lanes = a parking lot stuck. Stuck as in, Dude that's my hunger growling louder than Kurt Cobain's rasp on the rattling radio speaker pleading, What else could I be? All apologies.

I know this from experience. I learned the hard way (the way I learn most things in life). Driving in L.A. can lead to stop-n-go squatting in the baking sun. And a where is my nail file and why did I leave the apartment without food and water and ice in a cooler panic. Because the thirty-three minutes it took yesterday to get to Studio City is seventy-five minutes today.

That's when I started imagining a zucchini cake.

For breakfast.

On the 405.

Heading north (allegedly). To sign a lease. On a new apartment with an ample well planned kitchen and an open living room with a fireplace. And two balconies- one sunny for growing herbs, one shady in the afternoon, facing a quiet leafy green street lined with lavender gardens and rose bushes and honeysuckle and song birds.

We'll be moving in two weeks.

Your intrepid Gluten-Free Goddess has some packing to do.

Good thing we baked a zucchini quinoa cake.


Read more + get the recipe >>

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Maple Sweetened Almond Zucchini Mini-Muffins

Just sweet enough, gluten-free zucchini mini-muffins with espresso.

Maple Sweetened Almond Zucchini What?

Temptation. A to Z. Almond flour and zucchini mini-muffins sweetened only with pure maple syrup. That's right. No cane sugar. Almond flour and bourbon vanilla bring their subtle, natural sweetness to gluten-free muffin recipes, so why cloak it with a heavy dose of sugar? And adding a lip-smacking kiss of ginger wakes up the zucchini (which tends to fall asleep in baking recipes, due to utter lack of commitment and verve).

I've added quinoa flakes for extra protein, and brown rice flour to round out the whole grains. For those of you watching your pie-roll-enhancing white carbs, there is only a small bit of tapioca starch, four tablespoons to be exact, divided between twenty-four mini-muffins. Tapioca starch gives these whole grain based muffins some welcome lift. Now the only hitch is, don't eat all twenty-four at once, Darling.

Tell yourself you're only going to eat one.

Well, maybe two.

Don't think about three.

Or imagine four.

Because that fourth delectable bite of nary a muffin- really, it's only a tease of a muffin- might stir your desire for a fifth.

And the next thing you know, half the mini-muffin pan is empty.

And you are standing, wide-eyed and innocent, brushing baby sized crumbs off your chin, when your husband swings around the corner into the sunlit kitchen and inhales, declaring, Sweet Tapdancing Shiva, it smells good in here! What did you bake?

And thinking lickity-split fast you tell him, I made a dozen almond flour zucchini mini-muffins.

Want to try one?




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Gluten-Free Zucchini Lime Scones

Fresh baked zucchini scones with lime.

As the old Zen koan advises, row row row your boat, gently down the stream, merrily merrily merrily... summer is but a dream. Dear (beautiful and appreciated) reader, forgive my clumsy extra syllable as I squeeze summer in for life and stumble up the rhythm for the sake of my wandering focus today, which is how mind-bogglingly fast time goes by. In spite of the airless, oven-style heat. In spite of the sticky sleepless nights (thank goddess for iPhones).

Summer is careening into Fall faster than you can say Lady GaGa is gluten-free.

And zucchini is taking over the universe.

But I've got your back.

First up on the Z List is this moist and tender Gluten-Free Goddess Zucchini Bread that even GaGa herself might be tempted to bake (if she baked instead of practicing her waggle and ingesting only lettuce). There are these little gems- my Maple Sweetened Almond Zucchini Mini-Muffins (to die for). And this Zucchini Quinoa Breakfast Cake. Not to mention, Chocolate Chip Zucchini Brownies.

If savory zucchini recipes are calling to you, I've got some hot zuke favorites, too. Remember those crispy Fried Zucchini Chips with Lime-Mint Dipping Sauce? So good. And in the comfort food category, Creamy Penne Pasta Bake with Zucchini hits the spot. As does my old school Italian Mama inspired favorite- Zucchini Gratin. For a new wave no-cook vegan pasta, turn your gaze no further than this Raw Zucchini Pasta with Curry Cream Sauce.

And if that isn't enough to satiate your zucchini lust, I've got one more recipe. A new recipe we baked this morning. Perfectly light and golden, lovely for a Sunday brunch. Or any day you feel like visiting with a friend over a pot of tea.

Because life is all about flow, baby. Don't let it pass you by.

Row gently.

Bake some scones.

Read more + get the recipe >>

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Zucchini Gratin

Zucchini gratin gets a make-over. Gluten-free and dairy-free.

On the way to saving your life there are moments that stir up a thousand kinds of trouble. Denial. Anger. Grief. Desire. The last one is the trouble I hear about the most here on Gluten-Free Goddess. The slow burn of longing. Comments and letters asking, sometimes pleading, pining, always hungry for some beloved recipe one can no longer consume. Due to evil gluten. Food is an emotional issue. Charged with hot spots and invisible buttons that can be pushed and engaged by a myriad of things. A scent. A circumstance. A holiday. Food can equal love. Evoke comfort. Mom. Or lack of Mom. Food can feel like self care and nourishment. But it can also be a fence. A barrier erected to survive. A way to numb. Escape. Live three feet from yourself.

Because some days it's hard to be a human being.

Sometimes I get tired of blogging about food. Sharing recipes. Because in all transparency, I don't feel like a foodie. I don't build my day around a meal or shopping for ingredients. Food is fuel. And often (in my house) food is an after thought. As in, Sweet Tap Dancing Bodhisattva, I'm starving. It's six PM. And I have nothing in the fridge except a jar of organic peanut butter.

And lettuce.

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Gluten-Free Fried Zucchini Chips with Lime-Mint Dipping Sauce

Gluten-free fried zucchini chips with vegan dipping sauce.

The Dog Days of Summer are upon us. Gardens are exploding. Vegetables are shiny fresh and happy. From A to Z, produce is queen. 'Tis the season of abundance. You know where I'm going with this, right? Need I say more, Dearest Reader? Do I really have to wax poetic and effusive about the humble cucurbita pepo known as zucchini? Do you crave another verbal celebration of le fabuleux courgette?

Perhaps I should invent a tale about some beatific Italian grandmother and what she used to do with weathered buckets of fresh-picked zucchina, transforming the green torpedoes (still cozy-warm from the sun) into melt-in-your-mouth garlic laced bliss. I could go all James Frey on ya and pretend I had a childhood that included actual, fresh picked produce (in full disclosure, there were potatoes) and not canned corn and fried bologna.

Because I didn't have an Italian grandmother.

Or a French grandmother.

The one I had on hand was Polish. And not only did she not grow vegetables, Darling, I sincerely wonder if she ever ate a vegetable in her long and prickly life of nine decades- beyond said canned corn and the occasional boiled potato. Instant Sanka, Russel Stover Assorted Creams, and Lucky Strikes were her three favored food groups. So I often find it ironic that I blog recipes and take pictures of food.

Though Dr. Freud, perhaps, would not exactly be surprised.

I've been reading the book Women, Food and God by Geneen Roth. It is a thought provoking read, and I highly recommend it. Though it is not for the faint of heart. There's stuff in there we don't necessarily want to hear, clinging as we do, to our assumptions.


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Gluten-Free Goddess Zucchini Bread

Delicious gluten-free zucchini bread.

Today's post will be short and sweet. I have no proper words for the complicated stew of thoughts and feelings stirring inside me. My heart breaks for every living soul touched by Aurora, Colorado's horrific tragedy. As we collectively sift through the debris and damage, my hope is that insight, wisdom and peace will prevail.

I am reprising a favorite recipe here on Gluten-Free Goddess. A cinnamon laced tea bread made with garden fresh zucchini.

Read more + get the recipe >>

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Recipe Re-Do: Zucchini & Chicken Stir Fry

I have been going back through my recipes and re-taking the photos for some of them. 

Like the way early recipes.

Like when I got really close to the food.

Too close. I'm not sure the food appreciated extreme close ups. I don't, myself.

Then Ashton asked if I would like to join in a Recipe Re-Do Blog Hop.

Perfect timing.

So at the end of the post, be sure to check out the other blogs who are giving a recipe or two some make overs. 

I am redoing is a summer favorite around my table. The original post only has one photo, which is fine, but I added more to this post because I wanted to. You can make this out camping in a dutch oven. I love it that way. The flavors are even better. But this time I made it in a skillet on the stove.

Ingredients:

oil

1 onion, chopped

1 or 2 pounds of boneless, skinless chicken breast cut into chunks

zucchini, cut into chunks (I used 3 small)

1 can pineapple tidbits, drained

additional veggies like bell peppers, canned baby corn, water chesnuts, etc.

teriyaki sauce

rice

How You Do It:

Heat oil in skillet or dutch oven and add chopped onion. Cook a bit and then add the chicken. Cover and cook part way and add zucchini. 

Cover again and cook till zucchini and chicken are done. Add pineapple, additional veggies and teriyaki sauce. I buy this at Sam's Club. It's the Sweet and Savory Marinade & Cooking Sauce. I just pour some in and then add a little more so that it doesn't dry out in the fridge if you have leftovers.

Drain the pineapple juice and save it. I love this part...drink it up!

See the teriyaki sauce in there? That's how you want it to look. A little extra sauce for the rice.

Heat through. Serve over rice.

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Summer Risoto

I am hurrying to squeeze this recipe in before it's fall! It'll be here before we know it. Already it is cooling off at nights, even cold! This recipe uses those garden zucchini and peas we all love. Creamy risotto matches well with the zucchini and peas. It makes a great side dish or a light dinner or lunch meal. 

2 cans (14.5 each) chicken broth

2 1/2 c. water

3 Tbsp. butter

1 or 2 large zucchini (1 lb), cut into 1/2 inch cubes

coarse salt and black pepper

1/2 c. finely chopped onion

1 1/2 c. Arborio rice

1/2 c. dry white wine or chicken broth

1 c. peas

1/2 c. shredded Parmesan cheese, plus more for garnish

Heat the broth and water in a saucepan over low heat; keep warm. Meanwhile, melt 2 Tbsp. of the butter in a 3 qt. saucepan over medium heat. Add the zucchini; season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8-10 minutes. With a slotted spoon, remove to a plate.

Try not to eat it all. Especially keep it safe from your 3-year-old daughter who can't stop eating it. Just sayin'.

Reduce heat to medium-low. Add the onion; cook until soft. Season with 1 tsp. salt and 1/4 tsp. black pepper. Raise the heat to medium. Add the rice; cook, stirring until translucent around the edges, about 3 minutes. Add the 1/2 c. wine or broth; cook until absorbed about 2 minutes.

Cook the rice, adding 1 c. hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25-30 minutes total.

Add the zucchini and peas; cook until the peas are bright green, 2 minutes. Remove from heat and stir in the remaining butter and the Parmesan. Serve, topped with more Parmesan.

I linked this to Everyday Sisters, Melt in Your Mouth Monday

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Raw Zucchini Pasta in a Vegan Curry Cream Sauce

Fresh, raw zucchini pasta- angel hair style.

I'm not usually one to focus a recipe around a cooking gadget. Though heaven knows, I love me my kitchen power tools as much as any scratch cook out there. A gluten-free goddess has gotta have some fun, after all. And sometimes, to change things up, you need to break out of your routine and try something completely new.

Which, not surprisingly, brings me to pasta.

I love pasta. Especially gluten-free pasta. But I don't love cranking up the gas stove to boil bulky pots of salted water when the kitchen is already steamy with late summer heat and I'm faint and famished (and did I mention, hot flashing like some cussing heaving alligator from the swamps of wherever it is they film True Blood. I may idly dream of gleaming white porcelain bowls heaped with creamy mounds of angel hair spaghetti kissed by a delicate white sauce, but I'm not inclined to heat up my kitchen just to satisfy this culinary craving.

I get prickly and sticky just thinking about it.

So I started investigating raw pasta. Which led me to discover a modest little kitchen tool that makes magic happen. A spiral slicer that turns August's ubiquitous zukes into tender strands of pasta. And not like, puny three inch strands.

I'm talking long, lovely, curvy strands of angel hair spaghetti.

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