A.K.’s Spicy Tomatoes and Peppers (GF/CF/Vegan) June 8, 2009

A.K.’s Spicy Tomatoes and Peppers

• 1 sweet yellow onion
• 1 green Anaheim pepper
• 2 colorful bell pepper
• 3 tomatoes
• 1 tbsp olive oil
• 1 tsp Cajun seasoning

Saute diced onions and peppers until the onions are transparent. Remove from heat. Mix in diced tomatoes and seasoning and let sit for 5 minutes. Serves 3.

A.K.’s Smashed Radish Cucumber Salad (GF/CF/Vegan) June 4, 2009

A.K.’s Smashed Radish Cucumber Salad

• 1 bunch of radish
• 1 cucumber
• 2 tsp balsamic vinegar
• 1 tsp water
• 1 tsp ev olive oil
• 1 packet stevia
• salt to taste

Trim the radish and thinly slice. Smash the slices with the bottom of a heavy glass. Peel the cucumbers and thinly slice. Marinate the veggies in the dressing in an air tight container or plastic baggie in the fridge for at least 1 hour.

A.K.’s Roasted Cauliflower Popcorn (GF/CF/Vegan) May 30, 2009

A.K.’s Roasted Cauliflower Popcorn

• 1 large head of cauliflower
• 3 tsp olive oil
• dash of salt

Preheat oven to 400-degrees. Trim the cauliflower to bite size florets. Coat the florets in oil by shaking them in a plastic baggie. Spread them thinly in a baking dish and cook for 1 hour, turning every 20 minutes. The browner they are, the sweeter they will taste. Sprinkle with salt when you remove them from the oven. Serves 3.

A.K.’s Crisp Steamed Broccoli (GF/CF/Vegan)

A.K.’s Crisp Steamed Broccoli

This isn’t a recipe so much as a tip I read on Gluten-Free Bay.

• 2 cups of broccoli
• enough water to fill the bottom of your steamer

Steam your broccoli in your steamer basket on high heat for no more than 10 minutes. Remove the basket from the steamer and sprinkle COLD water over the broccoli to stop the cooking process. Serve warm. Makes 2 servings.

A.K.’s Garlic Broccoli (GF/CF/Vegan)

A.K.’s Garlic Broccoli

• 2 cups of broccoli
• 2 tsp e.v. olive oil
• 1 tsp garlic salt

Preheat oven to 400-degrees F. Toss the broccoli and the olive oil in a plastic baggie until well coated. Spread thinly in a baking pan. Sprinkle lightly with garlic salt. Roast at 400-degrees for 15 minutes.

A.K.’s Broccoli Slaw (GF/CF/Vegan)

A.K.’s Broccoli Slaw

• 2 cups of shredded broccoli stems
• 1 cup of green cabbage
• 1 cup of red cabbage
• 4 tsp e.v. olive oil
• 2 tbsp lime juice
• 1 pkt stevia
• 1 tsp cayenne pepper (optional)
• 1 tsp salt (optional)

Dissolve the stevia, cayenne, and salt in the lime juice, then mix all the ingredients in an air tight bowl. Refrigerate overnight before serving. Serves 4.

A.K.’s Cucumber Bay Salad (GF/CF/Vegan)

A.K.’s Cucumber Bay Salad

• 2 large cucumbers. peeled and chopped
• 2 stalks of chopped celery
• 1 tbsp balsamic vinegar
• 1 tsp garlic salt
• 2 bay leaves
• 1 chopped tomato

Marinate all the ingredients in an air-tight bowl in the fridge for at least 2 hours. Remove the leaves before serving.

A.K.’s Cucumbers Chips in a Vinegar Bath (GF/CF/Vegan)

A.K.’s Cucumbers Chips in a Vinegar Bath

This is a favorite of dish of my grandmother’s from my childhood.

• 2 cucumbers
• 1 cup apple cider vinegar
• 1 tbsp lemon juice

Combine the vinegar and lemon juice in a bowl with an airtight lid. Half-peel the cucumbers lengthwise so there are slits of dark and light green all the way around the cucumber. Slice the cucumber into chips and marinate them in the vinegar bath for at least 5 minutes. Store left overs in the refrigerator.

A.K.’s Salty Cucumber Sticks (GF/CF/Vegan/Raw)

A.K.’s Salty Cucumber Sticks

This makes a great summer snack.

• 1 cucumber
• salt to taste

Peel the cucumber and cut in half. Quarter each half lengthwise and salt to taste. Serves 1-2.

A.K.’s Grilled Tomato and Onion Kabobs (GF/CF/Vegan)

A.K.’s Grilled Tomato and Onion Kabobs

• 4 tomatoes
• 1 large onion
• lemon juice
• 4 kabob sticks

Quarter each tomato. Quarter the onion. Layer the kabob with one tomato piece and 2-3 onion petals. Try to fit one whole tomato and 1/4 onion onto each kabob. Splash each kabob with lemon juice and grill until the onions are the texture you like them. Serves 4.