Posts Tagged With: Tomato Free

Spicy Cauliflower and Salmon Pasta

Because of my issues with tomatoes, making pasta isn’t just an issue of swapping out the noodles for a gluten free variety. Because I can’t just pull out a jar of Ragu, it has led to a lot experimentation over the years. When you want to eat pasta and you’re watching your weight, tomato sauce tends to be the go to. But, I’ve recently  found that wine is fairly low in calories (I know, I’m a little slow). With this information in hand, I developed this recipe that has become a favorite in my house. I use Farmo-corn and rice penne for this dish. Farmo is by far the best gluten free pasta I’ve found. The first time I tried it I was amazed at how similar to regular pasta it was-both in taste and consistency.

img_0277Spicy Cauliflower and Salmon Pasta


  • 1 head of Cauliflower, cut into florets
  • 8 oz penne (or pasta of your choice)
  • Salmon fillets (about 12 oz)
  • 3 tablespoons capers
  • 20 medium black olives, cut in half
  • 2 tbsp extra virgin olive oil
  • 1-2 tsp red pepper flakes
  • 4 garlic gloves, minced
  • 1/4 cup Pino Grigio or white wine of your choice
  • salt and pepper to taste


1. Preheat the oven to 375 degrees.

2. Toss cauliflower florets with salt, pepper and 1 tablespoon of olive oil and spread evenly on a baking sheet.
3. Put salmon in greased baking dish add salt and pepper, and a dash of red pepper flakes.
4. Put both salmon and cauliflower in the oven for 20 minutes. 5. While salmon and cauliflower are baking, bring water to a boil and cook pasta according to package directions.6.Heat a separate skillet to medium heat. Add 1 tablespoons olive oil and the minced garlic and cook for 1 minute.7.Add olives and drained capers, and 1/4 cup white wine. Reduce heat to a simmer and add salt, pepper and a pinch of chili flakes. Keep on heat until pasta, salmon and cauliflower are done cooking.

8. When salmon is finished cooking flake it with a fork into bite size pieces.

11. Combine the cooked pasta, cauliflower, flaked salmon, and wine sauce. Serve immediately.

This makes 4 servings, and is pretty healthy at 459 calories per serving.

*There are quite a few steps to this dish, but I have found that I can get it all done in the 20 minutes that the salmon and cauliflower bake.

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Greek Salad Stuffed Peppers

I love stuffed peppers. But almost every stuffed pepper recipe I’ve ever seen calls for tomatoes in some form or another. They also usually take an hour or more to bake, which is longer than I want to wait. One day the thought struck me that I could take the typical ingredients of a Greek salad–minus the tomatoes of course–mix in some brown rice and stuff the peppers with the mixture. It took some finagling, but I’ve come up with a recipe that I really love.

img_0403Greek Salad Stuffed Peppers


  • 4 bell peppers, cut in half and seeded
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 8 oz-fresh spinach
  • 2 garlic cloves, minced (or just used the jarred stuff)
  • 1 cup roasted red pepper, chopped (I use the jarred deli strips.)
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup feta, crumbled
  • 1 teaspoon dried oregano
  • 4 tablespoons Greek salad dressing
  • 2 cups brown rice, cooked
  • salt and pepper to taste


  1. Preheat the oven to 350 degrees.
  2. Place bell pepper halves in a 9×13 cut side up and lightly salt, bake for 20 minutes.
  3. In the meantime, in a large skillet over medium heat, add olive oil and saute the onion until translucent.
  4. Add the spinach and garlic to the skillet, turn the spinach frequently, cooking until the spinach is wilted.
  5. Once the spinach has wilted remove from heat and mix in the remaining ingredients. Taste mixture and add salt and pepper to taste.
  6. Fill the pepper halves with spinach and rice mixture and return to oven.
  7. Bake for another 20 minutes or until filling is heated through.
  8. Serve immediately.

Here is a picture of the filling by itself…it would make a good side dish without the pepper.


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Tomato Free Black Bean Soup

Here is another recipe I’m moving over from the old blog. I thought it was fitting to add it today, given that I just added the ingredients to my grocery list. 😉

We’ve been having chilly and rainy weather where I live, which to me is a good excuse to bust out the soup recipes. Black bean soup is one of my favorites. It is low in fat and big on taste. When I first wanted to make black bean soup I did some searching for a recipe and came up short. Every recipe I found had tomatoes in it (that doesn’t work for me unless I want arms covered in eczema). So, I ignored all of the recipes I had come across and just through some stuff together. I’ve made this soup numerous times since then. Pretty sure that makes it a successful experiment!

img_0360Black Bean Soup


  • 6-15.25 oz cans black beans
  • 1 bag frozen bell pepper and onion blend
  • 1-7 oz can diced green chilies
  • 2 teaspoons beef bouillon
  • 3 garlic gloves minced
  • 3 cups water*
  • 1/8 teaspoon ground cayenne pepper**
  • 1/2 teaspoon ground cumin**
  • salt and pepper to taste


  1. Blend two cans of black beans until smooth.
  2. Drain and rinse remaining 4 cans of black beans.
  3. Add all of the ingredients to your crock-pot and cook on low for 8 hours or high for 4 hours. (You can also cook this on the stove top on a simmer for about an hour.)
  4. Serve with rice or tortilla chips, fresh chopped cilantro and shredded cheese.

*Depending on how thick you like your soup, you may want to add more or less water.
**I usually add these seasonings to taste, so these are rough estimates of how much to use.

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Roasted Red Pepper Tortilla-less Soup

Coughing, sniffing and drinking lots of tea have been my state of existence for the last several days. So when it was time to go to the store and stock up for the week, I went in search of recipes that would be soothing on a sore throat. There were lots of standard suggestions to be found, namely, chicken noodle soup. But I came across one recipe that really stuck out as something unique and appealing.

As good as this soup both looked and sounded, I couldn’t escape the fact that one of the primary ingredients was tomatoes. In the past I’ve substituted roasted red peppers in recipes, but only for something that called for a small amount of tomato. To do so in this recipe had me a little nervous, but I needn’t have been. In addition to the tomato/red pepper swap, I made a few other tweaks to the recipe to better suit my personal tastes.

Roasted Red Pepper Torilla-less SoupRoasted Red Pepper Tortilla-less Soup


  • 1 medium yellow onion, chopped
  • 1/2 head garlic, cloves finely chopped
  • 1 large poblano pepper, chopped
  • 2 tablespoons olive oil
  • 12 oz jar roasted red peppers
  • 1 can garbanzo beans (chick peas), drained
  • 1 3/4 cup chicken broth
  • salt to taste
  • cilantro, chopped
  • lime
  • avocado


  1. Drain the roasted red peppers and puree in a food processor until the are the consistency of crushed tomatoes. Set aside.
  2. Heat a pot to medium heat, add the olive oil and onion. Saute until the onions are translusent–a couple of minutes.
  3. Add the garlic and poblano pepper. Saute for another few minutes, until the pepper starts to soften.
  4. Pour in the pureed roasted red peppers, chicken stock and garbanzo beans. Stir everything together and bring to a boil. Reduce to a simmer and allow to cook for about 5 minutes. Add salt to taste.
  5. Ladle into bowls and top with chopped cilantro, avocado and a squeeze of lime juice.

Next time I make this, I might even add some tortillas. 😉

We got about 4 decent bowls of soup out of this. If you’re really hungry, it might only be enough for two people.

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Baked Chili Rellenos-Gluten Free

I’ve mentioned before that I love Mexican food. I also like trying to make it at home. One of my favorite Mexican meals is chili rellenos. I’ve always enjoyed these, but over the past 4 or 5 years, I’ve found that the enjoyment is short lived. The greasiness of the dish upsets my stomach. Also, every  recipe I’ve seen for fried chili rellenos calls for flour to sprinkle on the peppers. I could use rice flour, but I like being able to just forgo the flour all together. So, I set out on a mission to find an alternative way of making chili rellenos. While the texture is slightly different, I find these baked chili rellenos incredibly tasty, with none of the stomach ache problems associated with the fried version.

Baked Chili Rellenos


  • 14 oz chorizo
  • 6-8 poblano peppers, roasted and pealed (Check out this recipe for step by step instructions if you need them.)
  • 8 0z cheddar block, sliced into 1/2 inch slices
  • 8 oz monterey jack block, sliced into 1/2 inch slices
  • 8 eggs, separated
  • 2 tablespoons butter, melted and cooled


  1. Preheat the oven to 350 degrees.
  2. Cook the chorizo until it is completely cooked. Drain the grease and spread the meat in the bottom of a greased 9×13 baking dish.
  3. Gently cut a slit in each pepper, from top to bottom on one side. Remove as many seeds as possible.
  4. Place one slice each of cheddar and monterey jack cheese into pepper. Gently close the pepper around the cheese.
  5. Next, beat the egg whites until they are still stiff peaks. Gently fold in the yolks and then the melted butter.
  6. Spread about 1/3 of the egg mixture evenly over the chorizo.
  7. Place the stuffed peppers over the eggs, try and leave a small amount of space between each pepper.
  8. Cover the peppers with the remaining egg mixture.
  9. Bake for 30-40 minutes or until the cheese is melted and the eggs are cooked.
  10. Serve immediately.
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Tomato-Free Barbeque Nachos

I have a new addiction. Our local Aldi store has started carrying a new product: crinkle cut sweet potato chips. One day while munching on this delicious snack, I had the thought that they would be great as a bed for barbeque nachos. The only problem is my allergy to tomatoes. After some research on Google, I found what I needed, a recipe for tomato free barbeque sauce. Well, today I finally got around to testing out the barbeque sauce and giving the nacho idea a try. Both, I’m pleased to say turned out really well! The barbeque sauce had all the traditional flavors that I expect and the texture was quite good. And the sweet potato chips worked out wonderfully.

They may not be beautiful, but they're tasty.

Tomato Free Barbeque Nachos


  • Tomato-free barbeque sauce, 1 batch
  • 2.5 lb beef bottom round roast
  • 1 cup orange juice
  • 2 onions, halved and sliced
  • garlic powder
  • salt and pepper
  • Sweet potato chips
  • Sharp cheddar cheese, shredded
  • pickled jalapeno slices
  • sour cream


  1. Place the roast in a crock pot and season with garlic powder, salt and pepper. Add the onions and orange juice. Cook on low for 10 to 12 hour.
  2. Two hours before the roast is done, add the barbeque sauce.
  3. Remove the onions and beef from liquid. Pour the liquid into a medium sized pan and boil it thickens.
  4. While barbeque sauce liquid is thickening, shred the beef roast.
  5. Combine the sauce, shredded beef and onions.
  6. Layer sweet potato chips, barbeque beef, and shredded cheese. Microwave until the cheese is melted. Top with sour cream and jalapeno slices.
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Tomatillo Salsa and Chicken Enchilada Casserole

I love Mexican food. Who doesn’t…a crispy chimichanga or a gooey quesadilla is a party for your mouth. When you can’t have wheat or tomatoes, it becomes more difficult to enjoy food from south of the border. However, there are plenty of ways to enjoy delicious Mexican food without the wheat or the tomatoes!

Have you ever seen these things? Most people I know think tomatillos are a kind of tomato. Let me just say, with my allergy to tomatoes, I am so incredibly grateful that they are not. Tomatillos are actually closely related to gooseberries. So, when your craving Mexican food, these babies are a great substitute in salsa. And I use my salsa verde for double duty as an enchilada sauce. Now, you can buy salsa verde at the store, but if you have tomato issues like me, it can be really difficult to find salsa verde that doesn’t also include green tomatoes.

This enchilada casserole could also be called a Mexican lasagna. Rather than flash frying corn tortillas and rolling the enchiladas, I simply layer them. And forget about cooking the chicken…I use a rotisserie chicken (just make sure it’s gluten-free).

Tomatillo Salsa


  • 15 tomatillos, husks removed and washed
  • 1 large onion, cut into large chunks
  • 4 garlic cloves, pealed
  • 1 jalapeno, cut into chunks
  • one lemon, juiced
  • 2 cups packed cilantro
  • 1 teaspoon olive oil
  • salt and pepper to taste


  1. Turn broiler on to high.
  2. In a large baking dish add the tomatillos, onion, and jalapeno. Drizzle them with olive oil and toss.
  3. Place the mixture under the broiler until the veggies begin to char. Turn the veggies and put them back under the broiler until slightly charred.
  4. Put the veggies into a blender or food processor and blend until smooth. Then add the cilantro and lemon juice, blend until smooth. Add salt and pepper to taste.

Now that the salsa is made, it’s time for the enchilada casserole.

Chicken Enchilada Casserole


  • 1 rotisserie chicken, picked and chopped (or shredded if you prefer)
  • 4 poblano peppers
  • 1 1/2 cups + 1 cup shredded monterey jack cheese
  • 3 cups salsa verde
  • 18 corn tortillas


  1. Turn on the broiler.
  2. Place the poblano peppers on a baking sheet and place under the broiler until charred then turn. Continue until they are charred on all sides.
  3. Remove the peppers from the broiler and place in a paper bag for a couple of minutes (this helps with removing the skin).
  4. Preheat the oven to 350 degrees.
  5. In the meantime combine the chicken, 1 1/2 cup of the cheese and 1/2 cup of salsa in a large bowl.
  6. Remove the poblano peppers from the paper bag and remove the skin. Chop the pepper (and if desired, remove seeds).
  7. Add the peppers to the chicken mixture.
  8. Grease a 9×13 baking dish. Spread a thin layer of salsa on the bottom of the dish, then add a layer of tortillas-I use six and overlap them.
  9. Evenly spread half of the chicken mixture over the tortillas.
  10. Add another layer of tortillas and add a thin layer of salsa and the rest of the chicken mixture.
  11. Add one last layer of tortillas, another thin layer of salsa and sprinkle with the remaining cup of cheese.
  12. Cover with aluminum foil (I grease the foil so that the cheese doesn’t stick).
  13. Bake for 20 minutes, then remove the foil an bake for an additional 20 minutes.
  14. Allow to cool for 5 minutes and serve. I top this with sour cream.

    It may not be pretty, but it tastes good!

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