Roasted garlic pepper white wine creamy pasta

I love summer for all the great fresh vegetables that my garden provides me with.  This year our peas have done particularly well, I was looking to create a dish that utilized my over ripe peas. With a little inspiration from other moms on a Facebook group this dish was created. I love the how creamy it is, it almost reminds me of a dairy free alfredo sauce.

Roasted Garlic and Pepper White wine Pasta

Serves 6

1 yellow pepper halved

1 White onion cut in half

9 cloves of garlic

Olive oil

Coarse ground black pepper

Preheat oven to 400F

Pour a good dollop of olive oil in a glass pan and place vegetables in in. Drizzle more olive oil over top and sprinkle with pepper.

Roast for at least 45 minutes, 1 hour is better.

.304 kg sliced chicken breast

2 cups Spinach

1 cup Fresh Peas

1/3 cup All purpose flour (Can sub GF flour)

1 cup Soy milk

1/2 tsp Salt

1 tsp black Pepper

1/2 cup Daiya mozzarella shreds

1/4 cup Coconut oil

1 tbsp Dried basil

1/2 cup White wine

1 cup Poultry broth

Prepared linguine

Separate garlic from roasted veggies, mash

Slice the rest of the roasted vegetables into strips.

Toss sliced chicken in basil, salt, black pepper and mashed garlic

Pour about a tablespoon olive oil into a pan on medium heat. Fry sliced chicken until done. Remove from pan. Pour in half of the white wine, scraping the bottom of the pan all the while.

Turn off burner or turn to low stir in Coconut oil and flour making a roux and cook for 2 minutes, Do not let it brown.

After two minutes turn burn back to medium low heat and whisk in chicken broth, milk and rest of white wine. Whisk until smooth then stir scraping bottom frequently until it starts to thicken

Whisk in Daiya cheese,

Bring to a simmer

Stir in peas, turn to low and cook for 6 minutes, stirring often

Mix in chicken, sliced vegetables, spinach, stir until spinach is wilted and everything is hot and bubbling.

Serve over linguine

Lemon dill shrimp with green beans

Sometimes you have a night that you just really don't feel like cooking, or you get home late and don't have much time. In these cases it is nice to have an easy meal to fall back on, everything in this meal is something from the pantry or freezer. If I am in a big hurry I will make brown basmati rice or sprouted brown rice. Tonight I wasn't in a huge hurry so I made Calrose brown rice. This recipe is dairy less, casein free, gluten free, egg free. It contains no soy or peanuts. We are lemon lovers in our house, I have included a less lemony version.

2.5 cups chicken broth
1/2 cup lemon juice + 1 tbsp (For the less lemony version only use 1/4 cup lemon juice)
3 tbs lemon dilly dip mix (Epicure)
4 cloves garlic minced
1/2 tsp fresh ground pepper
1 tbsp coconut or other high heat stable oil
2 cups cooked shrimp
 3 tbsp corn starch (For the less lemony version only use 2.5 tbsp of corn starch)
2.5 cups Frozen green beans (I used mixed green and yellow beans since that's what I had in the freezer)

Thaw shrimp, toss shrimp in tbsp lemon dilly, 1 tbsp lemon juice pepper, pepper and garlic, set aside.
Whisk together lemon juice, chicken broth and and remaining  dip mix, reserve 1/4 cup liquid and whisk in corn starch.
On medium high heat sautee shrimp 2 minute in the coconut oil , take out of pan and set aside.
Pour first broth mixture in pan scraping pan bottom well,  add beans bring to boil, then lower to a simmer covered for 3 minutes. Whisk in reserved broth (You may need to give it a little stir before you pour it in), making sure you are stirring constantly, mixture should thicken nicely.
When mixture is thickened put your shrimp back in stir well and simmer for 2 minutes.
Serve over rice

Sauteed spinach with mushrooms and bacon

I served this dish for a dinner with my parents, it is an easy side that has a great flavour. Do not overcook the spinach, when it is all just wilted it is done, it will still continue wilting after you take it out of the pan.

Sauteed spinach with mushrooms and bacon
Serves 5

6 cups loosely packed washed organic baby spinach
1/2 cup bacon bits
4 cups mushrooms sliced (I used cremini because I really enjoy the flavour)
5 cloves garlic minced
2 tbsp of coconut oil  plus 1 tbsp

Mix, garlic, coconut oil mushrooms in a large pan, Over medium heat cook until mushrooms are browned.
Stir in spinach and additional coconut oil stirring often, until spinach is just wilted.