New Product that I love...

Gillian's Gluten Free Bread Crumbs. They are wonderful. Unlike other GF bread crumbs that are very similar in texture to corn meal, Gillian's are a true bread crumb. As a result, the taste, texture and golden color obtained through cooking when used as a breading are identical to "normal" breadcrumbs.

Just found a wonderful online Spice Store. Free Shipping and Returns (orders over 10.00)

They have an amazing selection of Gluten Free spices, seasoning blends, gluten free flours, etc. Don't take my word for it! Check them out for yourself at http://www.myspicesage.com! 

Let's talk about a well stocked gluten free pantry, refrigerator and freezer. . .

As much as I try to plan my meals in advance, there are always those days or weeks where I fly by the seat of my pants.  There are also those times when I don't feel like grocery shopping.  Those days when I feel like hanging in my sweat pants and don't want to be seen at the neighborhood grocery store with no make-up and a baseball cap!!  For those of us with a gluten intolerance, it is important to have a well stocked cupboard and frig! 

I keep certain items stocked at all times.  I usually buy back ups of the items so I don't run out.

1.  All purpose gluten free flour (I prefer King Arthur)
2.  Rice Flour (this is great for dusting meats prior to cooking)
3.  Corn Meal (Excellent to use in a process, such as a substitute for bread crumbs or to make a meal
or side dish, such as polenta).
4. Xanthan Gum used for baking from scratch to keep our pastries, cakes, cookies, etc. from crumbling.
5.  Gluten free bread mix, such as a French bread mix
6. Gluten free sandwich bread (freezer)
7. Gluten free pizza or Focaccia mix
8.  Three types of meat/poultry in freezer (such as chicken, beef, pork)
9.  Potatoes
10.  Rice (white, brown, Arborio. . .whatever your preference)
11. Dried GF Pasta
12.  Eggs
13.  Fresh and dried herbs
14.  Sufficient produce on hand for several days.  For salad greens stay with hardy greens such as Romaine as it has better staying power. For tomatoes I like to have both Roma and Beefsteak on hand.
15.  Gluten Free Soy Sauce and/or Stir Fry Sauce (I prefer San J Brand)
16. Always keep a nice Extra Virgin Olive Oil and Grape Grain)
17.  Gluten Free Deli Meats (I prefer Boars Head)
18.  A selection of GF Cheese (I like to keep Parmigiano -Reggiano and Mozzarella on hand.)
19.  A variety of vinegars.  (I always have a nicely aged Balsamic, White Balsamic, White Wine and Red Wine Vinegar at a minimum.)
20.  Cooking Wines.  (I always try to have a bottle of red and white that are suitable for cooking as well as a Sherry and Marsala as basic bottles always on hand.)

With a pantry typically stocked with these items, then any day you are prepared to whip up a meal, appetizer, pizza, desert, charcuterie or anything your gluten free heart desires!  Your imagination and mood will dictate it, but you are prepared for anything on the scale from simple and comfort to gourmet.

Fresh Vegetables are naturally gluten free and delicious. Farmer'sMarkets are the best place to shop!

I love fresh vegetables.  Naturally gluten free and delicious!

I find the key to using fresh vegetables is staying creative.  These beautiful gifts of nature are tastey, fresh and a great way to shed some pounds!  So, next time you're craving noodles, reach for the "zoodles" instead!

  Zucchini Noodle Primavera 

I used a Paderno Spiralizer for these "noodles". I really enjoy using this tool! I found it to be much quicker than using the Mandoline. Plus, you get the curly look!  I think that light, fresh Pomadoro Sauce recipes pair best with these "noodles". Because I had such a haul of fresh vegetables from my most recent visit to the Farm Market, I made it a Primavera! It was delicious!

Ingredients:

2 Large Zucchini
4 Cups Crushed Tomatoes
3 Tbsp Extra Virgin Olive Oil
1 Rib of Celery Diced
1 Carrot Diced
1 long Garlic Scape diced, if in season, or substitute 1 medium clove of garlic minced
2 Scallions diced
1 Cup of Mushrooms (White or Baby Bella) sliced
1/2 Tsp of Red Pepper Flake
Salt and Black Pepper to Taste
1/4 Cup Fresh Basil chopped
1/4 Cup Fresh Italian Flat Leaf Parsley chopped
2 Tbsp Fresh Oregano

Directions:

Wash and dry off  Zucchini.  Peel if desired, but I prefer to leave the skin on.  Follow the instructions on your brand spiralizer and make the "zoodles".  Set aside.

In a low saucier or skillet heat the EVOO over medium heat and add the celery and carrots and allow to cook for 2 minutes.  Add the Scallions and Garlic Scape and allow to cook for 2 minutes.  If you are using the Garlic in place of the Scapes, let the Scallions cook for 1 minute before adding garlic and then let the garlic and scallions cook for another minute before adding further.  Add red pepper flake and salt and pepper to taste.  Add Mushrooms and cook for another minute.  Add the crushed tomatoes and stir to incorporate the fresh vegetables through the sauce.  Increase heat to medium high and bring sauce to a boil.  Adjust the heat down slightly and allow the sauce to lightly boil and cook for 5 minutes.  Taste test and adjust salt and pepper to your preference.  Reduce heat to simmer.  Add the Basil, Parsley and Oregano.  Allow the sauce to simmer for 15 minutes stirring frequently.

Add the "zoodles" (no need to par boil) directly to the sauce.  Stir the zucchini gently working it into the sauce until the zoodles are coated thoroughly.  Cover and let cook 2 - 3 minutes.  Taste test for tenderness.  If too al dente, then allow to cook for another minute or 2.  Enjoy!

How about some Fall comfort food?

 Crispy Oven Baked Pork Chops

With

Sweet and Savory Roasted Turnips, Carrots and Shallots

Ingredients for Pork Chops:

4 Center Thick Cut Bone-In Pork Chops

1 Cup Yellow Corn Meal

1 Tsp Fine Ground Sea Salt

1 Tsp Ground Black Pepper

1 Tsp Granulated Garlic

1 Tbsp Sweet Paprika

1 Tbsp Olive Oil or Canola Oil

Directions For Pork Chops:

Pre-heat oven to 425 degrees

Mix all ingredients except Pork Chops and oil in a gallon size sealable plastic bag and shake well to incorporate all seasonings into the corn meal. Rinse the Pork Chops and add to seasoning mixture one at a time shaking well to coat the Pork Chop entirely. Place the Pork Chops on a lightly greased rack in an uncovered shallow roasting pan. Drizzle the oil over the top of each Pork Chop to aid in browning. Cook in oven for 45 minutes. (Flip the chops after 25 minutes and then allow to cook for another 20 minutes.)

Serves 4

Ingredients For Sweet and Savory Roasted Turnips, Carrots and Shallots:

4 small to medium sized Turnips

4  small Carrots

1 Large Shallot

1 large Garlic Clove 

1 Tsp Dried Parsley

1/2 Tsp Dried Oregano 

1/2 Tsp Dried Basil

1/2 Tsp Fine Ground Kosher Salt

1/2 Tsp fine Ground Black Pepper

1 Tbsp Honey

1 Tbsp Extra Virgin Olive Oil

Directions:

Pre-Heat oven to 425 degrees

Rinse, peel , trim ends off and cube the the Parsnip into approximately one inch pieces. Rinse, peel and slice carrots into thick rounds. Peel the shallot and slice into medium thick pieces.  Mix vegetable on a baking sheet in a single layer. Peel and  mince the Garlic and sprinkle over the vegetables. Sprinkle the seasoning and herbs over the vegetables and drizzle the oil and honey over the top. Using your hands mix the vegetables well to coat them all thoroughly with the herbs, seasoning, oil and honey.  Roast in the oven for  30 to 35 minutes until the vegetables turn obtain a light sear. 

Serves 4

It's Time for a savory grilled Lamb recipe. . .



Marinated Grilled Lamb Loin Chops With a Mushroom Sherry Sauce

Ingredients: (Lamb)

6 Lamb Loin Chops (approximately 2 inches thick)
1/3 Cup Roughly Chopped Fresh Mint
1 Tbspn. Minced Fresh Rosemary
1 Tbspn Fresh Thyme
1/4 Tspn. Red Pepper Flakes
1 Tspn. Sea Salt
1 Tspn. Ground Black Pepper
1/2 Tspn. Sweet Paprika
2 Tbspn. Fresh Chopped Italian Parsley
3 Garlic Cloves Roughly Chopped
Juice of 1 Fresh Lemon
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Dry Sherry
2 Tbspn. Worcestershire Sauce
2 Tbspn. Apple Cider Vinegar

Directions:

Rinse Lamb Chops and pat dry.  In a sealable gallon size plastic storage bag mix all ingredients except for Lamb.  Zip bag shut removing as much air as possible and shake to incorporate all ingredients.  Add Lamb Chops to the bag and reseal removing as much air as possible.  Place bag on a dinner plate and flatten so that chops are lying flat.  Spin bag and repeat several time to coat chops well.  Place in refrigerator for at least 5 hours (can be kept in refrigerator overnight). Turn the bag every couple of hours.  Before grilling remove Lamb from bag and pat dry to remove excess marinade.  Place Lamb Chops on a searing burner to mark each side. (This can also be done on high heat if you don't have a searing burner.) Remove Lamb Chops from searing burner (or high heat) and cook over medium flame.  Approximately 4 minutes on each side for Medium doneness.

Sherry Mushroom Sauce

Ingredients:

1/2 Cup Sliced Baby Bella Mushrooms
2 Scallions, including green leafy stems, finely chopped
1/4 Tspn. Fine Sea Salt
1/4 Tspn. Ground Black Pepper
1 Sprig Fresh Thyme
1 Tbspn. Corn Starch mixed with 1 Tbspn. cold water (slurry)
1 Tbspn. Extra Virgin Olive Oil
3/4 Cup Dry Sherry
3/4 Cup Chicken Stock
2 Tbspn. Dijon Mustard
1 Tbspn. Unsalted Butter

Directions:

Heat Extra Virgin Olive Oil over medium high heat in a small chef's pan or saucier. Add Mushrooms and Scallions and stir to coat well.  As mushrooms start to brown and scallions begin to cook down, add salt and pepper.  Stir.  Add Sherry, Chicken Stock and sprig of fresh Thyme.  Stir and allow to lightly boil over medium heat until mixture is reduced by 1/3.  Add Dijon Mustard and stir to incorporate.  Add Corn Starch slurry.  Continue to cook until sauce thickens.  Remove Thyme sprig and taste test.  Add more salt and pepper to taste. Add the butter continually stirring to incorporate butter.  Reduce to simmer and sauce will keep until ready for serving.  Spoon over grilled lamb chops.


 





How about a great Cuban dish for a bit of a change?

Picadillo

Ingredients:

1.5 lbs Lean Ground Beef

1 Bell Pepper

1 large Russet Potato

1 Medium Sweet Yellow Onion

4 Garlic Cloves

1 Cup Golden Raisins

15 Small Pimento Stuffed Green Olives

3 Tbspn Finely Chopped fresh Oregano (or 1 Tbspn dried Oregano)

1 Tsp Kosher Salt

1 Tsp Ground Black Pepper

1 Tsp Ground Cumin

1/4 Tsp Ground Cinnamon

1/8 Tsp Ground Clove

1 Tbspn Olive Oil

1 Cup Dry White Wine

1 14.5 oz. Can Sliced Stewed Tomatoes with juice

1.5 Cups Tomato Sauce

Directions:

Chop Bell Pepper and Sweet Yellow Onion and finely mince Garlic Cloves. Dice the potato.  Heat Olive Oil in large skillet over medium high heat. Add chopped pepper and onion and cook until vegetables begin to soften. Add minced Garlic.  Stir and cook for a minute or two. Add Ground Beef. Break up beef and stir to incorporate meat with pepper, onion and garlic. Add oregano, salt, pepper, ground clove, ground cinnamon and ground cumin. Stir and allow ground beef to brown. When beef has browned add white wine and allow to cook for a minute or two. Add stewed tomatoes and Tomato sauce.  Reduce heat to medium and add the diced potato, raisins and olives. Cover and continue cooking for 15 minutes.  Reduce heat to low, uncover and taste test. Add additional salt and pepper, if needed. Allow to simmer uncovered for an additional 15 minutes. Stir frequently to prevent sticking as liquid thickens. If potatoes are not tender continue to simmer until potatoes are tender. 

Serves 4 

Note:  Serve over white rice and with a side salad

I revised my homemade pasta recipe which was originally posted on 2/16/10

I think you will find the new homemade pasta recipe tastier and easier to come together and roll.  In fact, its texture is so comparable to "regular" gluten containing pasta dough, that it can be easily run through a pasta machine for cutting.  You will find the revised recipe in archives posted on February 16, 2010.  Enjoy!

Italian Marinated Mushrooms

 

Ingredients:

1 lb. Crimini Mushrooms wiped clean with a damp towel and stems removed

1/4 Cup Yellow Onion thinly sliced

1/4 Cup Celery thinly sliced

1/4 Cup Carrots thinly sliced

2 Garlic Cloves minced

2 Tsp fine Kosher Salt

2 Tsp fresh Ground Black Pepper

1/4 Tsp Red Pepper Flake (can be adjusted for your taste)

2 Tsp Mustard Seed

3 Tbspn Sugar

1.5 Tbspn Dried Parley

1 Tbspn Dried Basil 1 Tbspn Dried Oregano

1/2 Cup Extra Virgin Olive Oil

1/2 Cup Red Wine Vinegar

Directions:

Add all ingredients, except for mushrooms, to a sauce pan. Bring to boil. Reduce heat and add Mushrooms stirring to coat. Simmer for 10 - 12 minutes, stirring every few minutes. If canning, per-sterilize lid and jar, pack and seal and allow to stand for several days to absorb flavor prior to use. Is using plastic sealable containers, refrigerate and allow 3 days to absorb flavor.

Fresh Coleslaw ... The perfect side for summer BBQ

Coleslaw

Ingredients:

4 Cups Raw Green Cabbage Julienned 

2 Raw Carrots Shredded

3/4 Cup Mayonnaise

1.5 Tbsp. Apple Cider

1/2 Tsp. Salt

1/4 Tsp. Black Pepper

1/4 Tsp. Celery Seed

Directions:

Combine Julienned Cabbage and Shredded Carrots. Rinse and set aside to dry. Combine Mayonnaise, Apple Cider Vinegar, salt, black pepper and celery seed. Whisk to incorporate ingredients. Pour dressing over slaw mixture, stir to coat evenly. Place Coleslaw in refrigerator for 

2 - 3 hours before serving. Prior to serving, taste and adjust seasoning to your liking, if necessary.

Note:

Any type of Cabbage may be used alone or in combination with one another. You can also add other vegetables such as bell peppers, Jicama, or Turnips. 

 

Pork Chops and Vegetables en papillote on the grill...

Pork Chops and Veggies en Papillote

Ingredients:

4 Boneless Pork Loin Chops cut approximately 1 inch thick

8 Baby Bell Peppers

8 New Potatoes (purple and white) sliced thin

1 Small Yellow Onion Sliced thin

4 Campari Tomatoes cut in half

1/4 Tsp. Fine Sea Salt or Kosher Salt

1/4 Tsp. Fresh Ground Black Pepper

1/4 Tsp.Granulated Garlic

1/4 Tsp. Paprika

1 sprig of  Fresh Rosemary

1Tbsp. Extra Virgin Olive Oil

Directions:

Pre-heat grill to 350 - 400 degrees. Mix the salt, pepper, granulated garlic and Paprika together.

Cut two large pieces of aluminum foil. On one sheet of foil, lay the Pork Chops in single layer. Sprinkle the chops liberally with the seasoning reserving some for the vegetables. Lay the Vegetables over the chops and sprinkle with the balance of seasoning mixture. Drizzle the olive oil over the top of the vegetables and place the sprig of Rosemary on top. Place the second sheet of aluminum foil over the top and seal the edges of the two sheets by folding them twice all the way around. This will form a rectangular cooking packet. Place packet on grill and cook for 8 to 10 minutes on each side.  Use care in turning them to avoid tearing the foil. (I use a large spatula and wear a grill mitt to turn them.) After removing packet from grill allow it to rest for a few minutes. Be careful opening the aluminum packet as hot steam will release from it.  Discard the Rosemary and serve.

Serves 4

Note:

If you are cooking for more than 4 people, make multiple packets. Otherwise, the packets will be too large to handle effectively.

 

 

A nice light pasta dish for summer. . .

Ziti Aioli With Zuccini and Tomatoes

Ingredients:

1 lb. Ziti Pasta (Gluten Free)

2 Small Zucchini Rinsed and Cut into half-moon shape (Skin on)

1 Can (14.5 oz.) Diced Tomatoes

1/4 Cup Extra Virgin Olive Oil

1 Garlic Clove minced

1 Shallot Finely Diced

2 Tbspn. Fresh Parsley minced

2 Tbspn. Fresh Basil minced

1 Tbspn. Fresh Oregano Mince

1/4 Tspn. Dried Red Pepper Flakes

1/2 Tspn. Sea Salt

1/2 Tspn. Fresh Ground Black Pepper

Freshly grated Parmigiano-Reggiano

Directions:

Cook pasta per package directions.  While waiting for the water to come to a boil, heat the extra virgin olive oil over medium high flame in a large saucier or heavy skillet. When oil is hot, add Zucchini.  Cook for 3 minutes.  Add diced Shallot and stir.  Cook for 1 minute.  Add minced Garlic, stir and cook for 1 minute.  Add Salt, Pepper and Red Pepper Flakes.  Cook for 2 minutes.  Add Diced Tomatoes, stir and cook for 5 Minutes at a low boil.  Reduce heat to simmer.  Add Minced Parsley, Basil and Oregano.  Taste test and adjust seasonings to your liking, if necessary. Stir and cover pan.  Cook for 10 Minutes.  When pasta is done al dente, strain and add to sauce.  Stir and allow to simmer with sauce uncovered for 1 minute.  Serve with freshly grated Parmigiano-Reggiano over the top.

Serves 4



Steak on a Grill Stone.

Spice Rubbed Ribeye Steaks on a Grill Stone

 Ingredient::

2 Ribeye Steaks

2 Sprigs Fresh Rosemary

1/2 Tsp. Kosher Salt

1/2 Tsp. Fresh Groung Black Pepper

1 Tsp. Smoked Paprika

1/4 Tsp. Granulated Garlic

1/8 Tsp. Ground Cumin

1/4 Tsp. Dry Mustard

2 Tspn. Extra Virgin Olive Oil

1 Large Lemon cut into 4 thick rounds

Directions:

Heat your stone on Grill at 500 degrees for approximately 30 minutes.  While stone is heating, mix all dry ingredients, except Rosemary Sprigs. Drizzle the olive oil on each side of steaks and rub the oil into the steak so that each side is evenly coated. Sprinkle dry rub over each side of steak, massaging it into the steak before moving to the next side.  Set aside steaks for 30 minutes at room temperature.  When stone reaches temperature, place the steaks on it with a Rosemary Sprig on each and the lemon rounds scattered.  As the lemon rounds turn golden use the tongs to sprinkle the juice on the steaks. Turn each steak half way through the cooking process. For 3/4 inch Ribeyes, 7 -9 minutes total cooking time for medium.

Summer is BBQ time!

  

Homemade Baked Beans

This is definitely not your mom's baked beans. Although not a quick and easy recipe, it is so worth the time and effort. The complexity of taste developed in the cooking process makes it worth the wait!

Ingredients:

2 Cups Dried Great Northern Beans

1 Cup Diced Pancetta

1 Medium Yellow Onion Diced

3 Garlic Cloves Minced

2 Sweet Banana Peppers Diced

1 Serrano Pepper seeds and ribs removed and finely diced

1/3 Cup Brown Sugar

1/2 Tsp Red Pepper Flakes

1 Tsp Cumin

1 Tsp Dry Mustard

1 Tsp Spanish Hot Paprika

2 Tsp Spanish Smoked Paprika

3 Tbspn Chili Powder

1 Tbspn Dried Onion

1 Tbspn Salt

1 Tbspn Black Pepper

3 Tbspn Vegetable Oil

1 Cup Stewed Tomatoes

1/3 Cup Balsamic Vinegar

1/3 Cup Ketchup

1 Cup Chicken Stock

1 Cup Water

 

Directions:

Heat vegetable oil over medium high flame and then add Diced Pancetta until edges start to crisp.  Add diced onion, diced Banana Peppers and Seranno Peppers. Cook until vegetables start to sweat. Add minced garlic and cook for an additional minute. Add beans and stir well to coat.  Let cook, stirring frequently, for two to three minutes. Add ketchup, stir to coat and let cook for one minute. Add Balsamic Vinegar, stir and let cook for 1 minute. Add stewed tomatoes, stir and cook for two minutes. Add all spices and dried onion and stir to incorporate thoroughly. Cook for one minute stirring frequently. Add Chicken Stock and water. Stir to incorporate and allow it to come to a boil. Cook at a rolling boil for two minutes, stirring frequently.  

Reduce heat to a simmer and cover pan. Allow the beans to cook at a simmer for two hours. After two hours, taste beans and adjust seasonings, if necessary. Beans should be tender, but slightly al dente. (If not, allow to simmer longer.) Uncover pot and increase heat to bring mixture to a rolling boil.  Stir every 10 minutes or so and allow the mixture to contine to boil until liquid has reduced and thickened to the consistency of a syrup. As the liquid becomes more reduced you will need to stir more frequently. This reduction phase should take approximately thirty minutes. Transfer beans to a 

Casserole and bake uncovered at 400 degrees for 15 minutes. 

Serves 8 to 10 people.

Fennel and Arugula Citrus Salad

A refreshing Summer Salad

Since Summer is squarely upon us, it is time to add some light fare to the blog.  This refreshing salad with its peppery and sweet overtones is delicious by itself as a light meal or as a side to grilled steaks or poultry.  I hope you enjoy it.

Ingredients (Salad):

1 Cup fresh Arugula cleaned and lightly chopped

1 Cup of thinly sliced and cleaned fresh Fennel

1 Roma Tomato cleaned and chopped

1 Tbspn. finely chopped Red Onion (optional)

1/2 large Orange removed from skin and sectioned 

Ingredients (Dressing):

1/4 Tspn. Fine Sea Salt

1/4 Tspn. Freshly Ground White Pepper

A pinch of Allspice

A pinch of Ginger

1 Whole Clove

1 Tspn. minced fresh Shallot

1 Tspn. fresh Orange Rind

1/4 Cup Extra Virgin Olive Oil

1 Tbspn. Agave Nectar (Honey may be substituted)

1 Tbspn. Fresh Squeezed Orange Juice

Directions:

Make the dressing at least 2 hours prior to serving to marry the flavors.  Place extra virgin olive oil in a measuring cup and slowly add Agave Nectar (or honey) to the oil whisking constantly.  Add orange juice and whisk again.  Add Shallots, spices and orange zest and whisk thoroughly.  Add the whole clove and cover with plastic wrap.  Place in refrigerator until salad is ready to serve.  At time of serving, assemble salad ingredients in serving bowl.  Remove dressing from refrigerator, remove clove and whisk to incorporate all ingredients.  Drizzle over salad and serve immediately.

A Change to My Recommended Products

Although I still find Bob's Red Mill Gluten Free All Purpose Baking Flour to be a fine product.  In the last year I have changed my flour of choice to King Arthur Gluten Free Flour.  It works fabulous in all of my recipes.  It leaves no after taste and, according to friends and family, they would never know the recipes had a gluten free flour in them at all!  I am recommending that you substitute King Arthur Gluten Free Flour in the place of Bob's Red Mill Gluten Free Flour in each of the recipes on this blog.

Hello All!

I'm sorry that I have been gone from the blog for awhile.  However, as you know, I have been working on my first cookbook.  It has been taking far longer than I expected due to health problems associated with my Lupus.  However, I am back and ready to start posting some delicious recipes.  Enjoy!

Roasted Zucchini and Cherry Tomatoes

A nice light summer side dish

Ingredients:

2 Medium to Large Zucchini
2 Cups Cherry Tomatoes
2 Tbspn. Finely chopped fresh basil
1 Tspn. Salt
1 Tspn. Black Pepper
2 Tbspn. Extra Virgin Olive Oil

Directions:

Pre-heat oven to 400 degrees.  Clean Zucchini and Cherry Tomatoes.  Slice the zucchini lengthwise and then into half moon slices approximately 1 inch thick.  Lay out the Zucchini and Cherry Tomatoes on a baking sheet.  Sprinkle the vegetables with the Extra Virgin Olive Oil, 1 Tbspn. of the fresh finely chopped basil, the salt and pepper.  Use your hands to gently mix the vegetables so that they are well coated with the seasoning mixture.  Bake for 20 - 30 minutes, turning the vegetables half way through, until the Zucchini is lightly golden brown and the cherry tomatoes are slightly bursting.  Transfer to a serving plate and sprinkle the vegetables with the remaining 1 Tbspn. of finely chopped fresh basil.



 

Roasted Brussel Sprouts and Carmelized Onion Salad

A simple and delicious warm salad that is just as good chilled!

Ingredients:

4 Cups of medium to large Brussel Sprouts rinsed, trimmed and halved

1 Medium Red Onion sliced

1/2 Cup dried Cranberries

1 Tblspn. Toasted Sesame Seeds

1 Tblspn. Kosher Salt

1 Tblspn. Ground Black Pepper

2 Tblspn. Unsalted Butter

2 Tblspn. Extra Virgin Olive Oil

1Tblspn. Sesame Oil

1.5 Tblspn. Gluten Free Soy Sauce

1 Tblspn. Gluten Free Chili Garlic Sauce

Directions:

Pre-heat oven to 425 degrees

Melt unsalted butter over medium high flame and add Red Onion slices to pan.  Allow the onion to cook undisturbed until the onion begins to carmelize.  Stir onions so that they carmelize evenly.  When good carmel color is achieved, remove onions from pan and set aside.

Arrange Brussel Sprouts in a single layer on a baking sheet.  Sprinkle the kosher salt and black pepper over them.  Drizzle the seasoned Brussel Sprouts with the Extra Virgin Olive Oil and use your hands to roll/mix the Brussel Sprouts with the seasoning and oil to coat the Brussel Sprouts evenly.  Place back to a single layer and put the pan in the oven.  Allow the Brussel Sprouts to roast and carmelize for approximately 10 -12 minutes and then using a spatula, turn them to roast and carmelize on the other side for another 5- 8 minutes.  When Brussel Sprouts are tender and nicely carmelized remove from oven and transfer to a serving bowl.

Add the carmelized onions, dried cranberries, toasted sesame seeds, Sesame Oil, Soy Sauce, and Garlic Chili Sauce.  Taste test and adjust seasoning to taste, if necessary. Toss and serve.

Note:  If you do not have toasted sesame seeds, simply place the sesame seeds in a small skillet (no oil neccessary) and place over a low to medium heat until they are toasted to a light golden.

Navy Bean Soup

A Delicious Vegeterian Soup. . .

Ingredients:

16 oz. Dried Navy Beans (Pre-soaking not necessary)

3 Cups of Vegetable Stock

2 Cups of Water

1/2 Cup Marsala Wine

3 Tblspn. Extra Virgin Olive Oil

16 oz. Diced Tomatoes with their Juice

1.5 Cups Diced Celery

1.5 Cups Diced Carrots

1.5 Cup Diced Sweet Onion

1.5 Cup Diced Potatoes

2 Cups Chopped Escarole

1 Cup Chopped Raddichio

3 Tblspn. Kosher Salt (or more to taste)

3 Tblspn. Ground Black Pepper (or more to taste)

1.5 Tblspn. Garlic Powder

2 Tblspn. Dried Parsley

2 Tblspn. Dried Basil

1 Tblspn. Dried Oregano

1 Large Dried Bay Leaf

Directions:

Rinse dried Navy Beans and sort out any foreign pieces.  Add beans, Vegetable Stock, Extra Virgin Olive Oil, Marsala Wine and water to large soup/sauce pan.  Add salt, pepper and garlic powder and place on stove over high flame.  Allow to cook for 30 minutes.  Add all remaining ingredients and bring soup back to a rolling boil.  Lower flame to medium and allow to cook at a low boil, stirring frequently, for 40 - 45 minutes. Taste test broth at this point for any necessary seasoning adjustments.  Reduce soup to a simmer and allow it to cook for 1.5 hours additional. 

Options:

Any vegetable of choice may be added to the ingredients.  Also, pasta or rice can be added to the soup for serving.  However, make the gluten free pasta or rice in a separate pan.  When it is cooked, add some of the soup broth to pasta or rice and add the desired amount of pasta or rice to each bowl served.  This will avoid the pasta or rice becoming overdone and mushy if left in the main pan.  Grated Parmigiano or Romano Cheese sprinkled over the top of each serving is also very tasty.