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.

A new and elegant twist on a Tomato and Cucumber Salad. . .

Ingredients:

2 Cucumbers Peeled

4 Roma Tomatoes Rinced and Chopped

1/4 Cup of Fresh Basil Leaves rinced and roughly chopped plus additional whole basil leaves for garnish

3 Tblspn. Chopped Red Onion

1 Tspn. fresh garlic minced

Salt and Pepper to taste

2 Tblspn. Extra Virgin Olive Oil

1 Tspn. Red Wine Vinegar

Directions:

Using a Mandoline Slicer with the "toothed" blade set at approximately 1/8", run your cucumber lenth wise to create the "spaghetti" effect.   Place sliced cucumber, chopped tomatoes, chopped onions and minced garlic in a large bowl.  Drizzle with the extra virgin olive oil and salt and pepper to taste.  Toss so that the mixture is coated evenly.  Let stand at room temperature for 30 minutes then re-toss and plate as pictured.

Serves 4

Rustic Roasted Vegetables

A simple and delicious dish that is a great side dish for beef or roasted chicken. . .

The amount of Ingredients can be easily adjusted to accommodate larger quantities.  It is also a very budget friendly side dish!

Ingredients:

4 Russet Potatoes Peeled and cut into 1 inch rounds (Skin on is optionsal)

4 Large Carrots Peeled and cut in half

4 Large Celery Stalks rinsed and cut in half

2 Sweet Yellow Onions quartered

1 Tspn. Kosher Salt

1Tspn. Black Pepper

3 Tblspn. Grated Romano Cheese

3 Tblspn. Gluten Free Seasoned Breadcrumbs (See recipe for breadcrumbs in archives as part of the Chicken Milanese recipe on October 9, 2010)

2 Tblspn. Olive Oil

Directions:

Pre-heat your oven to 425 degrees.

Place the potatoes, carrots, celery and onions on a baking sheet.  Drizzle the olive oil over the mixture and then sprinkle them with salt and pepper.  Mix the vegetables on the tray so that they are all lightly coated with the olive oil and salt and pepper.  Don't be afraid to use your hands to mix them.   Sometimes our hands are our best kitchen utensil!  In a small bowl, mix the Romano Cheese and Seasoned Gluten Free Bread Crumbs.  Sprinkle the mixture over the top of the vegetables.  Place the baking sheet uncovered in the oven for 30 minutes or until the vegetables are fork tender and the cheese and breadcrumb coating is lightly golden brown.

Serves 4

Sorry about the break in posting for so long. . .

As most of you know, I have been quite busy working on my cookbook!  I am happy to report that I hope to finish the book and have it available within the next 6 months or so. . .I will keep you posted on the details. . .In the meantime, I thought I would put up a few easy recipes for your tasting pleasure. . .enjoy!

Scalloped Potatoes without the Gluten. Delicous!

Most scalloped potato recipes call for the use of flour as a thickening agent.  When I first found out I had Celiac Disease, I substituted potato starch for a thickening agent in scalloped potatoes.  Then, I changed my technique to a recipe that is thick and creamy and does not require any thickener.  The recipe was originally inspired by Tyler Florence and then tweaked by me. Enjoy!

                                               
Thyme Infused Scalloped Potatoes

2 lbs of Russet Potatoes cleaned peeled and evenly sliced into 1/8 inch slices (I use a Mandolin Slicer)
1/2 Cup Reggio Parmigiano Cheese grated
1/2 Cup Assiago Cheese Shredded
2 Cups Heavy Cream
2 Tblspn. Unsalted Butter
3 Sprigs Fresh Thyme (plus 1 additional tblspn. fresh Thyme finely chopped reserved)
1 Sprig Fresh Rosemary (plus1 Tspn. fresh Rosemary finely chopped reserved)
1 Dry Bay Leaf
1/2 Tspn. Freshly Grated Nutmeg (plus 1/4 Tspn. of freshly grated Nutmeg reserved)
Salt and Pepper to taste.

Preheat oven to 375 degrees

Heat the heavy cream and unsalted butter with 3 sprigs of fresh Thyme, 1 sprig fresh Rosemary, 1 dry Bay Leaf, 1/2 Tspon. freshly grated Nutmeg and salt and pepper to taste (approximately 1/4 tspn. of each) over medium heat.  Stir frequently and do not let the mixture come to a boil.  You want to heat the mixture and keep over a low temperature to infuse the flavors of the herbs and seasonings into the cream.

While the seasonings and herbs are infusing with the cream, arrange sliced potatoes in a low casserole dish.  I arrange them in a circular fashion as pictured above.  Top each single layer of potatoes with a ladle of the infused heavy cream  (be sure to discard the sprigs of thyme and rosemary at this point), salt and pepper to taste, a sprinkle of fresh nutmeg and a layer of the parmigiano and asiago cheese. Continue to layer in this manner until complete.  Pour any remaining infused cream over the top.  Finish with a layer of the two cheeses on top and sprinkle with salt, pepper, nutmeg, fresh thyme and rosemary.

Place in 375 degree oven and allow to bake uncovered until potatoes are fork tender and the top is lightly golden brown.

Comfort Food. . .a Meat Loaf recipe you are sure to love.

This Savory Meatloaf is moist and bursting with flavor.  The texture is wonderful.  It has a tangy and crispy outer layer that gives way to a tender and savory bite of meat loaf.  Enjoy!

Savory Meatloaf
(Glaze Recipe Follows)

2 lbs. of a ground pork, beef and veal mixture (if you prefer all beef, then I suggest 85 percent ground sirloing so that it stays moist) 
2 Eggs lightly beaten
1/2 Cup of Ketchup
1 Tblspn. Extra Virgin Olive Oil
1 Cup Gluten Free Bread Crumbs
1/3 Cup Dried Parsley
3 Tblspn. Dried Basil
1 Tblspn. Dried Oregano
1 Tblspn. Dried Marjoram
1/2 Tspn. Dried Thyme
2 Tblspn. Salt
2 Tblspn. Black Pepper
1 Large Garlic Clove Crushed if you have a garlic crusher/ricer or otherwise minced finely
1 Large Celery Stalk finely chopped
1 Small Carrott finely chopped
1 Small yellow onion finely chopped

Heat the extra virgin olive oil in a skillet over medium heat.  Add the chopped celery, carrots and onion to the skillet with a dash of salt and pepper and allow to cook until onions are sweating and celery and carrots are beginning to get tender. 

Preheat oven to 425 degrees.

In a large mixing bowl combine the meat, ketchup, eggs, all dried ingredients and the vegetables from the skillet.  Use your hands and mix to incorporate all ingredients.  DO NOT OVER MIX OR THE MEAT WILL TIGHTEN UP.  If you find that the mixture is still too moist to form a loaf, add additional bread crumbs 1/4 cup at a time until mixture is moist but willing to form.

Lightly grease a baking sheet and transfer meat loaf mixture to it and form a loaf.  Make sure the loaf is evenly shaped so that the meat cooks at the same time in all areas of the loaf.  Set aside and make glaze.

Tangy Meatloaf Glaze

1/2 Cup Ketchup
1/3 Cup Balsamic Vinegar
1/4 Tspn. Salt
1/4 Tspn. Pepper (Plus fresh 1/2 Tspn. fresh ground pepper reserved)
1/4 Tspn. Granulated Garlic or Garlic Powder
1 Tblspn. Fresh Thyme reserved

Using a whisk, incorporate Ketchup, Balsamic Vinegar, salt, pepper, and granulated garlic.  Spread the glaze over the top and sides of the meatloaf.  Sprinkle with the reserved fresh ground pepper and fresh thyme.

Cook Meatloaf in 425 degree oven for 45 minutes.  Remove from oven and let stand for 30 minutes until slicing.