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Butternut Squash Mac & Cheese

8/4/2014

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  • 2 cups Pacific Foods Low Sodium Butternut Squash Soup
  • 1 tbsp. butter or coconut oil
  • 1 tbsp. flour (I used Betty Crocker, gluten free all purpose flour)
  • 1/4 cup shredded cheese of your choice 
  • 1 dash of cayenne pepper (optional)
  • 2 tsp. garlic powder
  • 2 cups cooked vegetables* (I used leftover roasted sprouted broccoli from dinner the night before)
  • 2-2.5 cups pasta (I used Trader Joes Quinoa and Brown Rice Fusilli)
  • salt and pepper to taste 

Boil water, add pasta and if using the Trader Joe's fusilli, cook for approximately 7 minutes. Drain, add chopped veggie* of your choice and set aside. (This step can be done early, or while doing the next step).

In a medium sauce pan, heat the butternut squash soup over low to medium heat. While the soup heats, make a roux with the butter and flour (heat butter in a small pan over low to medium heat and blend with flour until consistency is paste like.) Spoon about 1/2 cup of the heated soup into the pan with the roux and combine until mixture is smooth (will be very thick). Add this back into medium pan with remaining soup and stir. This is to thicken the soup up to mimic a cream sauce. Once roux is fully mixed in, added shredded cheese, cayenne and garlic, and stir until the cheese is completely melted. 

Add "cheese" sauce to the pasta and veggies. Stir making sure everything is coated evenly and top with salt and pepper to taste. 

*When I know I want to make this dish, I just double whatever vegetables I am making for dinner the night before and save some for the mac and cheese. But if you don't plan ahead you can just use steamed vegetables, frozen, sauteed, anything!
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Stuffed Peppers

4/13/2014

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  • 6 whole red peppers
  • 1 head of broccoli, finely diced
  • 1 medium yellow onion, finely diced
  • 3 large carrots, finely diced
  • 3 stalks of celery, finely diced
  • 2-3 cloves garlic, minced
  • 1 tbsp. chopped cilantro
  • 1 tsp. red pepper flakes
  • 2 tsp. coconut 
  • 2 cups cooked rice (any kind, leftovers work best)
  • ½ cup ginger stir-fry sauce

Preheat oven to 350 degrees Fahrenheit.

Chop 1 of the whole red peppers and combine with the rest of the vegetables, garlic, cilantro, and red pepper flakes. In a large saucepan or wok, add coconut oil and heat until liquid, and then add the vegetables. Sauté over medium-high heat until onions are translucent.

While the vegetables are cooking, chop the tops off of the remaining peppers and hollow out so the seeds and membranes have been removed. Set aside for stuffing later on.

Once the vegetables are done, add all of the rice and stir so rice and vegetables are evenly distributed. Pour in the sauce and stir so everything is evenly coated. Continue heating over medium heat for an additional 10 minutes, stirring regularly.

Fill each pepper with the rice mixture until it is overflowing, about ½ to 1 inch above the opening. Place the filled peppers in an 8 by 8 baking dish and bake for 20 minutes.

I like to make these on Sundays and bring one pepper for lunches during the week. 
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Verde Enchiladas

4/13/2014

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  • 2 lbs leftover shredded pork (recipe here)
  • 2 cups verde salsa (I like to buy this one from Trader Joes)
  • 2 Cups shredded low-fat jack cheese or crumbled queso fresco
  • 18 corn tortillas (you likely won’t need all)

Preheat oven to 350 degrees Fahrenheit.

Coat a 9x13 Pyrex baking dish with Pam cooking spray. Then coat bottom of pan with 1-2 tbsp. of the salsa. Using a clean dish towel, wrap corn tortillas and cook in the microwave for 1 minute until tortillas are soft and will bend without breaking. Fill each tortilla with ¼ to ½ of a cup of the shredded meat (can be still cold from the fridge) and a sprinkle of the cheese. Wrap up and place in the baking dish. Once all meat has been used (or the dish is full), pour the remaining salsa over the top and sprinkle on the remaining cheese.

Bake for 25-30 minutes until cheese is melted and the meat is fully reheated. Serve with diced tomatoes, diced avocado, sliced olives, and plain greek yogurt.    
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    About Me

    23
    Gluten Free for 6+ years
    Seattle. WA
    BS in Nutrition/Dietetics but working in insurance

    Recently diagnosed with SIBO and for the months of October and November 2014 I will be chronicling my way through the low FODMAP, SIBO Diet.  


    "The food you eat can either be the most powerful form of medicine or the slowest form of poison." - Ann Wigmore

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