Cheri Dishes

Personal chef; recipe sharing; reviews of restaurants; food products; food prep for special dietary

09/17/2020

This week has been all about soup at our house and what better way to celebrate Fall with some Mexican Tortilla Soup?

Mexican Tortilla Soup

2 tsp. olive oil
1 large white onion, diced (approx. 1 cup)
2 large jalapeño peppers, seeded and diced
2 garlic cloves, minced
2 cups shredded cooked boneless, skinless chicken breast
1 cup black beans, rinsed and drained
1 can (14.5 oz) diced, fire-roasted tomatoes, undrained
1/2 cup frozen roasted whole kernel corn (Trader Joe’s)
2 TB tomato paste
4 cups chicken broth
2 tsp. ground cumin
1 tsp. chili powder
1 1/2 tsp. salt
OPT. 2 TB lime juice
Garnishes—sliced avocado, coarsely chopped cilantro, tortilla strips

Pour oil into a large saucepan. Add onion, jalapenio’s, and garlic and sauté’ for 3-4 minutes on medium heat.

Add chicken, black beans, tomatoes, corn, tomato paste. Stir in the chicken broth, cumin, chili powder, and salt. Simmer for 5 or 6 minutes. If desired add lime juice just before serving.

09/28/2019

Crispy Parmesan-Garlic Zuccini Chips w/Garlic-Basil Aioli

3 medium zucchini in 1/4” slices
3/4 cup flour (can use GF)
3 eggs, lightly beaten
2 cups of Panko (can use GF Panko)
1/2 cup Parmesan, grated
1/2 tsp. garlic powder
1 tsp. lemon zest
salt/pepper
*vegetable oil, if frying

Preheat the oven to 425 degrees. Mix together the Panko, parmesan, garlic powder and lemon zest. Dip the zucchini slices in flour, then in the eggs and then in Panko. Place on prepared baking sheets and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake 15 minutes. Turn over and spray again and let brown another 5 minutes.

*The zucchini can also be fried for 2-3 minutes until browned. Serve with your favorite marinara sauce or the Garlic-Basil Aioli.

Garlic-Basil Aioli

3/4 cup mayonnaise
2 Tbsp. fresh basil, minced
3 cloves garlic, minced
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. white pepper

Blend all and refrigerate for at least 30 minutes.

09/28/2019

Thai Summer Rolls (serve w/Sweet Chili Sauce, recipe follows)
Serves 8

2 ounces rice vermicelli, cooked according to package
1+ tsp dark sesame oil
1 cup bean sprouts
1 cup carrots, matchstick size
1/3 cup fresh mint, chopped
1/3 cup fresh basil, chopped
8 large red leaf lettuce
4 Tbsp. roasted peanuts, coarsely chopped
sesame seeds
1/2 red bell pepper, in 2 inch long thin slices
2-3 Persian cucumbers, matchstick size
2 green onions, thinly sliced
1 jalapeno, finely chopped
1 tsp. salt
8 rice wrappers
OPT.: 2-3 cilantro leaves per roll
OPT.: 16 medium shrimp (cooked, shelled and deveined)

In a small bowl, toss the cooked vermicelli with the sesame oil. Combine the bean sprouts, carrots, mint, basil, leaf lettuce, peanuts, bell pepper, cucumber, onions, jalapeño and salt. Add the noodles and using your hands mix-in with the rest of the ingredients. You can add more sesame oil, if desired. (We love the flavor!)

Now you’re ready for the rice wrappers—just a warning—the first time I used them I carefully followed the directions and ended up with a mess of rice goo. So, here’s what I do now: Wet one rice wrapper on both sides with warm water, but do not SOAK! Lay the wrapper on your board.

If you’re adding cilantro leaves, lay 2-3 down centered in a row; add 2 shrimp and then 1/8th of the filling. By now you’ll notice your wrapper is soft and pliable. Fold over each end on top of the filling and then carefully roll up your Summer Roll. It takes a little practice, so be patient! Soon yours will like like the ones in the picture….
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Sweet Chili Sauce
8 servings

1/2 cup rice vinegar
2/3 cup water
1/2 cup sugar
1/2 tsp. salt
2 tsp. minced garlic
2-3 Tbsp. chile paste
1/2 tsp. crushed red pepper
1 1/3 Tbsp. cornstarch

Mix all ingredients in a small saucepan. Bring to a boil stirring constantly. Cook until sauce thickens and becomes clear.

09/28/2019

Oven Roasted Bruschetta

The great thing about bruschetta is it’s super easy to make and a great way to use up extra tomatoes. Oven roasting brings out the best flavor too.

2-3 cups of chopped fresh tomatoes, chopped
2 large cloves of garlic, minced
2-3 Tbsp. olive oil
1/3 to 1/2 cup basil, roughly chopped
1/2 tsp. salt
freshly ground pepper
French bread, sliced and toasted crisply for serving

Preheat oven to 400 degrees. Lightly toss the tomatoes and garlic. Spread the chopped tomatoes/garlic on a lightly oiled baking sheet and bake for 15-20 minutes. Remove from oven and cool completely.

Add the basil, salt and pepper to the tomato mixture and toss lightly. Serve with toasted slices of French bread.

09/28/2019

Guacamole

3 avocados, coarsely mashed
1 lime, juiced
1 tsp. salt
1/4-1/2 cup finely diced onion
3 Tbsp. chopped cilantro
2 Roma tomatoes
1 tsp. minced garlic
1 pinch cayenne
Optional: 1 diced jalapeno

Blend all ingredients in a medium bowl and enjoy with tortilla chips!

07/28/2019

Keto Beef and Broccoli

3 Tb. olive or avocado oil
1# sirloin, cut in strips
4 cups broccoli florets
1/2 onion sliced
2 tsp. minced garlic
1 tsp. grated fresh ginger
Sauce:
1/2 cup beef broth
1 1/2-2 Tb. sesame oil
4 T soy sauce (or substitute)
2 T. Swerve brown sugar

*1/2 to 1 tsp. “Not Xanthan, Not Guar
Optional garnish: green onions and sesame seeds. I added water chestnuts for my hubby, but they do add carbs, so keep that in mind!

Heat oil in deep saucepan. Brown beef. Add onion slices and cook until slightly browned. Add minced garlic and ginger. Cook 1-2 minutes. Add broccoli. Blend sauce ingredients and pour over beef-broccoli mixture. Cover and simmer until broccoli is just tender. Remove cover and cook until sauce is thickened.

* I have tossed the sirloin with the thickener. Last time, I just sprinkled it on when the broccoli was almost cooked and it thickened up beautifully.

04/19/2017

Really---I not an oatmeal eater, except in cookies. I've never gotten up in the morning and said "Gee, I think I'll have a bowl of oatmeal this morning", never...until now...

For some reason, I got it in my head to try a baked oatmeal. I think I actually love oatmeal after tweaking this recipe. Love the dried cherries, almonds and apples! Plus, I love that you can make this ahead, even better. Best of all---it's even more delicious the next day!

Amish Style Baked Oatmeal w/Apples, Dried Cherries, Almonds
8-9” pan (GF, vegan option)

2 cups old-fashioned oatmeal (I used Trader Joe’s GF)
1/2—3/4 cup brown sugar
1 cup sliced or slivered almonds
1/2 cup dried cherries, halved
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 large eggs*
1/4 cup maple syrup
1 3/4 cup almond milk
1 tsp. almond extract
4 Tbsp. butter*, melted
1—2 apples, peeled, cored and diced

Preheat oven to 325 degrees. Butter pan or use non-stick spray. In a medium bowl: Add oatmeal, brown sugar, 1/2 cup almonds, dried cherries, baking powder, cinnamon and salt. Stir to blend.

In a smaller bowl: Whisk eggs, maple syrup, milk and extract. Add to the oatmeal mixture along with the melted butter. Stir to blend. Place the chopped apples in the bottom of the pan. Pour the oatmeal mixture on top and top with the other half of the almonds. Bake 40-45 minutes until lightly browned.
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*Vegan substitution: for each flaxseed egg—combine 1 Tbsp. flaxseed meal with 3 Tbsp. water, let sit for a 3-4 minutes before adding. Use 4 Tbsp. melted vegan “butter” in place of regular butter.

04/02/2017

This is a first---I made a GF coffee cake for my client's and when they raved about it, I decided to make us one--making adjustments for regular flour. It turned out to be the best coffee cake I have ever had. General consensus of 5 people who tried it--5 stars! I used blood oranges (from our local Major Market) for the rosy glow. It's so pretty with all those delicious layers!

Coffee Cake w/Citrus (*GF version follows)
One 9” Springform pan

Filling:
1 cup chopped pecans
1/4 cup sugar
1/4 cup brown sugar
2 tsp. cinnamon
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Cake:
1 cup sugar
2 tsp. citrus zest—(blood orange, oranges or lemon)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3 large eggs
2/3 cup unsalted butter, softened
1 tsp. almond extract
1/4 cup juice from oranges or 2 Tbsp. lemon
1 cup sour cream
OPT.: 1-2 Tbsp. almond milk if batter is too thick
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Glaze:
1 cup powdered sugar
2 Tbsp. softened butter
2 Tbsp. citrus juice
pinch salt
2 tsp. zest

Preheat oven to 350 degrees. Prepare springform pan.

For filling: Combine all ingredients in a small bowl and set aside.

For cake batter: In a large bowl—Add the sugar and zest and stir to infuse zest into sugar. Then add remaining dry ingredients—flour, baking powder, and salt—stirring well. Add the eggs, butter, almond extract, juice, sour cream and stir well to make a smooth batter. If the batter is too thick, add almond milk 1 Tbsp. at a time.
Spread 1/3 in the bottom of your springform pan. Reserve 1/4 cup of the filling and set aside. Sprinkle half of the remaining on top of batter. Spread another 1/3 of the batter on top of the filling. Then sprinkle the remaining half on top of the batter. Spread remaining batter on top. Sprinkle with the reserved 1/4 cup filling. Using a knife, cut through the batter both ways several times to make a swirl pattern in the cake. Bake for 45-50 minutes or until the cake tests done. If the top is getting too dark you can place a piece of foil over the top.

Combine the glaze ingredients while the cake is cooling. Pour it into a small ziplock bag. Clip off a tiny corner of the bag and drizzle cake with glaze.
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GF version: Use 2 cups Pamela’s GF Baking & Pancake mix and omit the baking powder and salt.

03/26/2017

Looking for the perfect waffles anytime? Look no further--these just melt in your mouth. Add in the syrup and apples and you bring everything up a notch! Who needs IHOP when you can have these?!

Buttermilk Waffles and Buttermilk Syrup and Sauteed Apples

2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
3 lg. eggs, separated
1/2 cup unsalted butter, melted
2 cups buttermilk
1 tsp. vanilla

Beat egg whites in a medium bowl until stiff. Blend dry ingredients. Blend the egg yolks, melted butter, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just smooth. Fold in beaten egg whites.

Preheat waffle iron and fill according to manufacturers instructions.
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Buttermilk Syrup
1/2 cup unsalted butter
1 1/2 cup sugar
1/2 tsp. cinnamon
3/4 cup buttermilk
2 Tbsp. maple syrup
2 tsp. vanilla
1 tsp. baking soda

Heat the butter and stir-in the sugar until dissolved. Add the cinnamon, buttermilk, maple syrup and vanilla and stir until blended. Add the baking soda and stir until dissolved—be careful because the syrup will foam up when adding. Serve immediately with waffles or pancakes.
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Sauteed Apples
2 large Granny Smith apples, peeled, cored and sliced
4 Tbsp. butter
2 Tbsp. sugar

Cook and stir until apples are tender. Serve with buttermilk syrup.

03/24/2017

Ripe bananas? Yup, me too. While I wanted to take the calories down, I didn't want to compromise the flavor or the moistness. I tweaked the ingredients a bit to make this healthier and your tastebuds will never know the difference. Delicious!

Best Banana Bread Ever!
Two 9 x 5” loaves

5 medium ripe bananas, (2 cups mashed)
3 1/2 cups flour
1 cup brown sugar
2 cups sugar
2 tsp.baking soda
1 ts. salt
4 oz, applesauce
1/2 cup avocado oil (or canola)
1/2 cup + 2Tbsp. buttermilk
1/2 cup Egg Beaters
2 large eggs
1 Tbsp. vanilla
1 1/2 cups toasted pecan pieces

Preheat the oven to 350 degrees.

In a large bowl: Combine flour, sugars, baking soda and salt. In a medium bowl: Combine bananas, applesauce, oil, buttermilk, Egg Beaters, eggs and vanilla. Add the wet ingredients to the dry and stir well to combine. Fold in the pecan pieces.

Pour into 2 prepared bread pans. Bake 60-70 minutes until bread tests done. Cool on racks for 5 minutes before turning out of pans.

03/24/2017

03/14/2017

What's chocolaty? Moist? Rich? And simply delicious? This cake!!
Who would guess that a vegan cake could be so amaaaaazzzing?!

Amazing Vegan Chocolate Fudge Cake!
One two layer 9” cake

2 1/2 cups flour*
2 1/2 cups sugar
1 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt

2 1/2 cups almond milk
2 Tbsp. apple cider vinegar
2/3 cup canola oil
1 Tbsp. vanilla extract

Preheat oven to 350 degrees. Prepare cake pans—I like to line the bottom with parchment paper and then spray with a non-stick spray (just so none of the delicious cake stays in the pan).

In a large bowl: Add the four, sugar, cocoa, baking powder, baking soda and salt and blend until combined smoothly.

In a medium bowl: Combine the almond milk and vinegar and let sit a few minutes, then add the oil and vanilla. Stir to mix and then add the wet mixture to the dry. Using a mixer, blend together until the batter is smooth about 1 minute. Pour into prepared pans. Bake 25-30 minutes until cake tests done.

Vegan ‘Buttercream’ Frosting

1 cup veg. shortening (Spectrum Organic Butter Flavor Veg. Shortening)
1 tsp. vanilla extract
4 cups powdered sugar
2+ Tbsp. almond milk
pinch salt

Cream all ingredients together. Add more almond milk as necessary to make frosting of spreading consistency—a tsp. at a time.

02/15/2017

These are beautiful for Valentines and so delicious you'll want to make them year round!

Sweetheart Coconut Cookies
20-24 cookies

1 cup flaked coconut
1 cup sugar
2 1/4 cups flour
1/4 tsp. salt
3/4 cup cold butter, cubed
2 large eggs
1 tsp. vanilla

Glaze:
3/4 cup powdered sugar
1-2 Tbsp. water
1/2 tsp. vanilla
sugar for sprinkling
1/2 cup raspberry jam (I used Smucker’s Fruit Spread)

Preheat oven to 375 degrees. Using your food processor: process the coconut and sugar until the coconut is coarsely chopped. Pour mixture into a large bowl. Add the flour, salt and butter to the food processor. Pulse until butter is cut-in and mixture looks like coarse cornmeal. Add the flour mixture to the coconut/sugar mixture. Add the eggs and vanilla and mix until smooth.

Roll out the dough on a lightly floured surface to 1/8” thick. Cut out hearts with a 2.5 inch heart cookie cutter. Use a 1” heart cookie cutter to cut out the center on half of the cookies. Re-roll dough as necessary. Place cookies on parchment lined cookie sheets, 1” apart. Bake 10-11 minutes until lightly browned.

For glaze: In a small bowl, combine the powdered sugar, water and vanilla. Brush the glaze onto the half of the cookies with the cut-out heart. Sprinkle glaze with sugar. Bake 1-2 minutes. Remove to rack to cool. When cool—spread 1/2 tsp. raspberry jam on solid halves and place a cut-out half on top.

11/22/2016

Time for some long-overdue GIVEAWAYS: How about some good old-fashioned Chocolate Chip Cookies with a twist--Gluten free because they are made with almond flour!!

I will draw two winners tomorrow morning from those that are subscribed to my website: www.cheridishes.com OR have 'Liked' my FB Page, Cheri Dishes (not just the recipe or picture). Good Luck!!
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Almond Flour Chocolate Chip Cookies (GF)
3-4 dozen

1/2 cup unsalted butter, softened
1/4 cup coconut oil
3/4 cup brown sugar
1 Tbsp. vanilla
2 large eggs*
3 1/4 cups almond flour (if too sticky add another 1/4 cup)
3/4 tsp. baking soda
1/4 tsp. salt
1 1/4 cups semi-sweet chocolate chips
2/3 cup toasted pecans

Combine butter, coconut oil, brown sugar, vanilla and eggs and beat throughly. In a medium bowl combine the almond flour, baking soda and salt. Stir into the butter sugar mixture, then add the chocolate chips and pecans. Chill for one hour.

Preheat oven to 350 degrees and drop dough onto prepared cookie sheets. Bake 11-13 minutes until browned. Cool on racks.

11/22/2016

Once you discover oven roasting your veggies, you discover great flavor and nutrition, but, best of all---they become gourmet with little effort on your part!
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Thyme-Cinnamon Roast Carrots
4 servings

1—1 1/2 pounds carrots, peeled and sliced in 1/2” slices
2 Tbsp. olive oil
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. ground cinnamon
2 tsp. fresh thyme

Preheat oven to 400 degrees. Place carrot slices onto a prepared baking pan. Drizzle with olive oil and toss to coat. Combine the salt, pepper, cinnamon and thyme and sprinkle over the carrots. Bake 30-40 minutes until the carrots are tender and caramelized.

11/22/2016

Looking for a great dinner roll recipe for Thanksgiving? These are wonderful! They stir-up fast and turned out so nice--great texture and flavor. Plus, the recipe is easy to double. Enjoy!

Honey-Garlic Glazed Dinner Rolls
13 rolls

1 3/4–2 cups bread flour
2 Tbsp. sugar
2 1/2 tsp. yeast
1/2 tsp. salt
3/4 cup water (105-115 degrees)
2 Tbsp. unsalted butter, melted
3/4 cup sharp cheddar, shredded

Topping:
4 tsp. unsalted butter, melted
2 tsp. honey
1/8 tsp. garlic powder
OPT.: 1 tsp. fresh herbs of your choice (I used thyme)

Combine 1 1/2 cups flour, sugar, yeast and salt. Add the water along with the 2 tbsp. melted butter. Beat 3 minutes on medium speed until smooth. Stir in the cheese and additional flour as needed to form a soft dough.

Knead dough for 4—6 minutes until smooth. Cover and let rest in a warm spot for 10 minutes. Divide dough into 13 rolls and place them in an oiled 9” round pan. Cover and let rise 30 minutes or until doubled in size. Preheat oven to 375 degrees and bake 13-14 minutes or until rolls are nicely browned.

Combine topping ingredients and brush over the top of the warm rolls. Enjoy!

11/20/2016

This recipe was one my Mom passed down to me. I've made a few subtle changes, but it really satisfies me when I just really want a piece of pie. This pie trims calories with a batter instead of regular pie crust.

I cut the sugar down by one-third cup, which was plenty sweet with the Macintosh apples I used. 1/8 of the pie has about 205 calories, almost half of a slice of regular apple pie. It's easy to substitute to fit your own dietary restrictions too. Happy baking!
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Crustless Apple Pie (low-fat; GF*; Paleo**)
one—9” pie, 1/8th pie=approx. 205 calories

6 medium apples (I used Macintosh)peeled, cored, sliced
1/4 tsp. salt
1 tsp. lemon juice
2/3 cup sugar, divided use
1 tsp. cinnamon, divided use
1/4 tsp. freshly ground nutmeg
1/2 cup flour*
1/4 cup unsalted butter, softened
1 large egg

Preheat oven to 350 degrees. Spray pie pan with non-stick spray. Toss apples with salt, lemon juice, 1/3 cup sugar, 1/2 tsp. cinnamon and nutmeg. Pour into pie pan.

In a small bowl blend flour, butter, 1/2 tsp. cinnamon and the egg. Smooth batter over the top of apples. Bake 55-60 minutes until apples are soft and top is browned.

*GF—substitute Bob’s 1-to-1 GF flour or your favorite
**Paleo version, use coconut sugar; coconut flour and 2 eggs, butter is okay, but from grass-fed cows

11/14/2016

Looking for a different kind of side dish? Wondering about quinoa? Here is a simple dish that goes great as a side dish and even as a snack or low cal lunch:

Quinoa Pilaf w/Pistachios (Low-fat, GF, vegan, vegetarian)
4 servings

1 3/4 cup vegetable or chicken broth
3/4 cup quinoa, rinsed
1 tsp. olive oil
1/3 cup onion, diced
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup toasted unsalted pistachios,* roughly chopped
*OPT.: 1/4 cup dried cranberries, roughly chopped
Dressing: 1 Tbsp. olive oil whisked with 2 tsp. red wine vinegar

In a medium saucepan add the broth and the quinoa. Heat to boiling, turn down and simmer for 15 minutes.

Meanwhile, heat the oil in a medium saute’ pan. Add the onion and saute’ for 4-5 minutes until onion is browned, add the garlic and cook another minute. Stir in the cooked quinoa, along with the salt and pepper. Add the toasted pistachios, cranberries along with the dressing and toss lightly. Serve immediately.

*To toast pistachios—Bake pistachios at 350 for 10-12 minutes until fragrant

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1155 De Luz Rd
Fallbrook, CA
92028

Telephone

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Website

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