Autumn Salad & Pear Crisp

I sometimes post pictures of our dinners on facebook.  This last one got lots of recipe inquiries so I am posting it here for all you people who are looking for a great gluten free, dairy free, egg free, nut free, soy free, delicious dinner idea.

AUTUMN SALAD

This recipe is easier than you think, super nutritious and delicious.  This recipe was born when I had some friends coming for lunch that are on the Paleo diet.  We liked it so much, we kept the recipe around!

Ingredients:

Roast Chicken - I usually put an organic, whole chicken in the crock pot with my favorite seasonings and let it cook on high, breast down for about 5 hours, then use some of that.  But you can also buy a rotisserie chicken (just make sure it from a place like whole foods....you would not believe what most places put on their rotisserie chickens!) Or, you can just saute some boneless chicken in a pan, or grill some outside.  I use about a pound.  Or about 1 breast and 2 thighs.

One small Butternut Squash - peeled and cubed, coated with olive oil and salt & pepper, then roasted at 400 degrees until fork tender.  (about 20-30 minutes)

Broccoli - one large head, or two small heads....florets steamed.

One large bag of Organic spring salad mix

Your favorite Balsamic Vinaigrette dressing.  (Or EVOO mixed with balsamic vinegar w/S & P)

**If you slow cook a whole, organic chicken, it is actually very budget friendly because you will only need about half of the chicken for your recipe.  Pull the rest of the chicken off the bones and store in the fridge for another meal or a soup.  Then leave the bones in the crock pot, add one onion...peeled and cut up loosely, a few peeled carrots, a few celery sticks, a bay leaf, and maybe some fresh thyme if you have it.  Then fill to the top with filtered water.  Cover, set on low and let it simmer over night.  Strain it in the morning for a delicious, healthy broth for a soup....and now you are already half done with your dinner for next night!  The options are endless for home-made broth!  I just store the broth in the fridge until I'm ready to make my soup that night.

To make the salad:  Simple pour the salad into a large bowl, then top with squash, broccoli and chicken.  Then coat with your favorite balsamic dressing and toss.  YUM!

PEAR CRISP

I adapted this recipe from one I found years ago in Cooking Light:

Streusel Topping:

1/2 cup GF flour (I use a combo of rice flour, arrowroot and tapioca flour)
1/2 cup GF oats
1/4 cup brown sugar
1 tsp cinnamon
3 tbsp of soy-free earth balance butttery spread OR coconut oil - melted

The base:

1 cup of dry red wine - use one that you like because the flavor will be concentrated!  I like cabernet sauvignon.
1/2 cup sugar
rind of one lemon - I use a microplane.
1 tsp ground cinnanmon
4 peeled and thinly sliced ripe Bosc pears

To make:

Preheat oven to 350.

Combine wine & sugar in a large skillet over medium heat and simmer until the sugar dissolves.  Add the pears, lemon rind & cinnamon to the skillet and stir to coat, then simmer for about 15 minutes or until the pears are tender.

While the pears are simmering, combine the flour, oats, brown sugar and cinnamon in a small bowl.  Then add the melted oil or soy-free buttery spread until the mixture is crumbly.

When pears are done, divide the pears into 5 or 6 , 6oz ramekins.  Then top each ramekin with a little streusel topping and bake at 350 for about 20 minutes on a cookie sheet or until bubbly.  Delicious!

Bon Appetit!