Tag Archives: Gluten-Free

Garlic Butter Chicken Meatballs with Zucchini Noodles

These garlic butter chicken meatballs are low-carb, gluten free, and all around better for you without skipping out on any of the tastiness.

meatballs
Serves 4

Ingredients:
1 pound ground chicken
5 garlic cloves, minced and divided
1 egg, beaten
1/2 cup grated Parmesan, plus more for garnish
2 tablespoons freshly chopped parsley
1/4 teaspoon red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
Juice of 1/2 a lemon
1 pound zucchini noodles (zoodles)

Directions:
In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.

In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.

Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

Add the meatballs back to the skillet and heat just until warmed through. Garnish with Parmesan to serve.

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Cauliflower and Avocado Salad

avocado salad.png
Photo Credit: Kruti Shah, 2017

I discovered this gorgeous and delicious recipe on Instagram from food blogger, Kruti Shah, who is a health & wellness food stylist, creating real food recipes using all fresh and local produce from a company  Southern California called Milk and Eggs. Unfortunately the company only delivers to customers in the  Orange County, California Area, but just think what you might be able to find in your local markets. Eat fresh and buy local!

The directions are simple and a listed here below:

Kruti uses organic Butter lettuce topped with ghee-sautéed mushrooms, florets of purple cauliflower, sliced avocado, cilantro and smoked jalapeño sauerkraut.

The smoked jalapeño kraut is available on-line at Farmhouse Culture.

This organic kraut serves as a spicy way to keep your gut healthy and awaken the palate. Farmhouse Cultures, Smoked Jalapeno Kraut blends oak-smoked jalapenos with cabbage, carrots, onions, and radish for a taste that’s packed with earthy bold heat.

Also, check out their site for other products that are organic and gluten free. You will not be disappointed.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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Bacon Pimento Cheese Dip

Pimento cheese is a staple in the Southern United States, but in the last few years, it has been  gaining popularity outside the South.  Here is an easy recipe where you can make your own pimento cheese spread with a bacony twist. Served with Ritz crackers, this is the perfect dip to be served as a appetizer for any given party.Enjoy!

 

Serves 8

Ingredients:
8 slices hickory smoked bacon
1 cup gluten-free mayonnaise
4 ounces cream cheese
One 4 -ounce jar diced pimentos, drained
2 jalapeño peppers, seeded and minced
2-3 scallions, diced
2 cups extra sharp cheddar cheese, shredded
2 cups pepper jack cheese, shredded
Kosher salt, to taste

Directions:
Preheat oven to 350°F.

Cook bacon in a large deep skillet or sauté pan over medium heat until crisp. Transfer to paper towel; allow to cool and crumble.

In medium bowl, stir together bacon, mayonnaise, cream cheese, pimentos, jalapeño peppers, scallions and shredded cheese. Season with salt and pepper.

Evenly spread the mixture in an ovenproof 2-quart casserole dish. Bake for 25 minutes or until cheese is completely melted and bubbly.

TODAY.com Parenting Team FC Contributor

Crab and Avocado Salad

Avocados filled with crab salad
Photo Credit: Layla Pujol, Laylita’s Recipes ,www. laylitas.com, 2015

With Summer approaching, no one wants to stand in a hot kitchen over a stove. With that being said, here is a salad that requires a sharp knife, a large bowl , serving plates and a fork. Not only is this salad healthy for you and gluten-free, but it is refreshing as well. You can use any type of fresh crab meat. I prefer Dungeness crab meat, and you can easily substitute the crab for cooked peeled shrimp as well.

The basic ingredients for this classic dish from Ecuador is  prepared by filling ripe avocados with a a crab salad, red onion, bell pepper, cucumber, radishes, lime juice, olive oil, and cilantro.

Enjoy!

Courtesy of Layla Pujol of  Laylita’s Recipes, 2015

Serves 4

Ingredients:
1 pound of cooked crab meat
½ red onion, finely chopped
½ red bell pepper, finely diced
½ green bell pepper, finely diced
½ cucumber, finely diced
4 radishes, finely diced
Juice of 2 limes
2 tablespoons of olive oil
2 tablespoons of finely chopped cilantro
Kosher salt, to taste
Freshly ground black pepper, to taste
4-5 ripe but firm avocados
½ lime

To garnish:
Iceberg Lettuce or salad greens
Fresh cilantro leaves
Sliced scallions
Sliced radishes

Directions:
To prepare the crab salad:
Mix the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, lime juice, olive oil, chopped cilantro, and salt and pepper. The salad can be prepared in advance and kept refrigerated until just ready to assemble the avocados.

Cut the avocados in half, remove the seeds and peel the avocados. Sprinkle each avocado half with a little lime juice to prevent the avocados from browning too quickly.

Fill the center of the avocados halves with the crab salad. Serve the crab stuffed avocados over lettuce leaves and garnished with scallions and radishes.

Shaved Asparagus Salad With Limoncello Vinaigrette

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I love spring time produce and there is nothing more perfect than long green stalks of asparagus for a really quick meal.

What is trending in the food world right now is shaved vegetables eaten raw, like carrots, Brussel sprouts, and asparagus. And the best thing about shaved vegetables, you can eat them raw, making them the perfect ingredient for light salads that can be served for lunch and/or dinner.

In this recipe, a Limoncello vinaigrette is called for as a dressing for the salad. However, you can just use freshly squeezed lemon juice tossed with the shave asparagus for a truly paleo gluten-free salad.

Enjoy!

Serves 4

Ingredients:
One pound large asparagus spears, washed, trimmed and peeled

For the Vinaigrette:
1⁄4 cup limoncello
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 1⁄2 teaspoons dijon-style mustard
1⁄2 cup extra virgin olive oil
Kosher salt, to taste

Blood orange zest, for garnish
Lemon zest, for garnish

Directions:
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl. The the tips will snap off as spears get thinner, so add them to the bowl as well.

Whisk the limoncello, lemon juice, zest and mustard in a small bowl.Whisk in the olive oil and season to taste with salt.

Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Sprinkle orange an lemon zest over the salad and serve immediately.

Seared Sea Scallops with Broccoli Rabe and Cannellini Beans

I love seafood, but sometimes, the recipes can be tedious and very time consuming, especiall3192y for the home cook that wants to incorporate more fish dishes in their daily cooking routines that can take less than 20 minutes to prepare.

Scallops make the ideal seafood that is quick and easy to prepare. If you are needing a break from the heavy winter comfort foods, you will find the Italian inspired flavors of this simple dish to be superb.

I usually keep a few cans of cannellini beans on hand in my pantry. Beans can be a great source of fiber in your diet. For the most part,cannellini beans are a variety of white beans popular in Central and Southern Italy, particularly in Tuscany. Other names for the bean include white kidney bean and fazolia bean. They are similar to white navy beans or haricots, as they are known in Britain. These large white beans are often mistaken for great northern beans, as the two are so alike in appearance.

Before cooking, cannellini beans must be thoroughly rinsed. When cooked, the cannellini bean is fluffy and creamy. They are typically known for their smooth texture and nutty flavor. In recipes that call for the beans, substitutions can be made with great northern or white navy beans.

Broccoli rabe is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. Broccoli rabe is mostly associated with Italian and Portuguese cuisines. The flavor of has been described as nutty, bitter, and pungent. In terms of its nutritional values, it is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.

Always use freshest scallops available from your local fishmonger. In terms of cooking these gems of the sea, to get the best sear on your scallops, be sure to have your pan very hot and make sure the scallops are as dry as possible.

Serves 4
Ingredients:
1 pound bunch broccoli rabe, tough stems trimmed and discarded
3 teaspoons extra-virgin olive oil, divided
4 cloves garlic, sliced
1/8 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon fine sea salt, divided
One 15-ounce can of Cannelli beans, rinsed and drained
1 pound of sea scallop patted dry
1/2 fresh lemon

Directions:
Rinse the broccoli rabe well and leave water clinging to the leaves. Set aside.

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until it turns golden, 2 to 3 minutes. Stir in crushed red pepper, then immediately stir in broccoli rabe and ¼ teaspoon salt. Cover the pan, lower the heat to medium-low, and cook, stirring frequently, until broccoli rabe is tender, 8 to 10 minutes; add water a tablespoon at a time if the pan becomes dry. Stir in beans and cook until heated through, about 2 minutes more.

Transfer broccoli rabe and beans to a plate and cover to keep warm. Wipe out the skillet, place it over high heat and add remaining 2 teaspoons oil. Season scallops with remaining ¼ teaspoon salt. Cook scallops until just browned, about 2 minutes per side. Squeeze lemon juice over scallops, remove them from the skillet and serve over the broccoli rabe and beans.

Photo Credit: Whole Foods, Inc.

DIY Almond Milk

This surprisingly easy-to-make almond milk contains dates and cinnamon, which lend just a hint of sweetness without covering up the pure, clean almond flavor.
image001-almond

BY TERESA PIRO
Food & Wine Magazine
January 2015

PREP TIME:  20 minutes
TOTAL TIME: 1 hour 30 minutes  PLUS OVERNIGHT SOAKING
SERVINGS: Makes 3 Cups

Ingredients:
1 cup raw almonds
5 cups filtered water, plus more for soaking
4 plump Medjool dates, pitted
1/4 teaspoon cinnamon
Sea Salt

Directions:
In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature.

Drain and rinse the almonds; transfer to a blender. Add the dates, cinnamon, 5 cups of water and 2 pinches of salt to the blender and puree on high speed until very smooth, about 2 minutes. Pour the nut milk through a cheesecloth-lined fine sieve set over a bowl and let drain for 30 minutes. Using a spatula, press on the solids to extract any remaining milk; discard the solids. Transfer the nut milk to an airtight container and refrigerate until chilled, about 30 minutes. Stir or shake before serving.

COOK’S NOTE:
The almond milk can be refrigerated for up to 4 days.

Zucchini Linguine with Shrimp

My backyard garden is just bursting all over with an abundance of Zucchini, as they are reaching their peak this summer.growing-zucchini-how-to-grow-zucchini-summer-squash2-1024x768

But did you know that zucchinis are actually fruits and not a true vegetable?

However, in the culinary world, it is treated as a vegetable. Like all squash, and being a member of the gourd family, zucchini has its ancestry in the Americas. More specifically, they are native to Central America and Mexico. The varieties of squash typically called “zucchini” were further cultivated and developed in Italy, many generations after their introduction from the New World.

As a food, Zucchini are so versatile. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Mature (larger sized) zucchini are well suited for cooking in breads, similar to banana bread or incorporated into a cake batter. Even Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes.

Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs.] The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving, making it a perfect base for gluten free or paleo dishes.

For this dish, you can use a mandolin or a juilenne peeler to make the zucchini noodles.tumblr_llj0cdP1j51qdei8m

There is even a new product on the market as seen on those late night infomercials. It is called the Veggetti Spiral Vegetable Slicer.vegetti3 81p5zeYQufL._SL1500_

 

I prefer using the Paderno Spiralizer from Italy. Theimg32o spiralizer is available at Williams-Sonoma (www. williams-sonoma.com). Unlike the mandolin, the spiralizer will give you a continuous spiral that resembles cooked spaghetti, rather than a julienne effect that you would get with using  a mandolin or a peeler.

 

 

I gathered the ingredients I had on hand: Shrimp, garlic, fresh herbs, 1 small lemon,  1/2 small onion, salt, pepper, crushed red pepper flakes, and butter.

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The  large  mature zucchini was taken straight from my back yard garden and washed. Using the spiralizer, the zucchini was cut.Paper towels were used to remove excess moisture. The zucchini was then placed in a glass bowl.

 

My recipe calls for the spiral zucchini to be “raw”,  seasoned with a squeeze of lemon juice, salt and freshly ground pepper, chopped parsley and torn Thai Basil leaves. which were added to the zucchini and tossed well to mix and set aside.

For the shrimp, The shellfish were deveined, with the tail left intact. Two cloves of DSC03941garlic, roughly chopped and a small onion were added to a skillet with 1 tablespoon of butter. The garlic and onions were sauteed until the onions were translucent and the garlic was fragrant.The shrimp were added to the skillet, along with salt, pepper, crushed red pepper flakes and lemon zest. The shrimp were cooked until pale pink, about 2-3 minutes each side.

The zucchini linguine was swirled onto a plate. The shrimp.garlic and onions were arranged on top of the  zucchini noodles and a dusting of grated Parmesan cheese was sprinkled on the finished plate.

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From prep time to cooking time, the entire dish only took 25 minutes, with very little cooking involved. I am sure that you can add any mix of summer vegetables, like tomatoes to the dish.

Quick, light, and easy summer cooking……..as I enjoy the fruits of my labor from my back yard garden!

LIBARAH

Just bcoz something’s toxic doesn’t mean its not tasty.

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