Category Archives: Lunch

Gnocchi Re-do

Spending so much time in Italian kitchens making gnocchi has become second nature. With so much leftover mashed potatoes in the fridge I decided to do something fun with it. You will rarely find gluten free potato gnocchi, they normally make cheese gnocchi gluten free but this recipe works great.

Ingredients –

2 Cups Cold Leftover Mashed Potatoes (Check out my recipe for Fluffy Mashed Potatoes)

1/2 Cup Rice Flour with an additional 1/4 Cup for rolling out

1/2 Cup Chest Nut Flour

1 tsp fresh ground nutmeg

1 tsp salt

1 tsp pepper

1 Tbsp Fresh Chopped Parsley

1 Egg

Mix everything together saving the flour for last. Work with about 1/6 of the dough at a time. Take about a handful and place it on a well floured cutting board. Roll dough out into long strips about 1 inch thick and about one foot long. Use a sharp knife and cut the strip into pieces a little less then an inch. Place the pieces in boiling water. Once they start to float give them an addition 3-4 minutes to cook. They will plump up and look very soft but they harden as they cool. Cook all the gnocchi in a few batches. If you have to many in the pot they will bump into each other and not cook correctly. Strain each batch in a calender and allow to cook on a large cookie sheet. I continue roll out and cut the gnocchi as I cook them. Once all the gnocchi are done I place them in a large deep pan over medium heat. Give them a little toss to re-heat and add any sauce you would like. This time I used pesto but red sauce or even some butter, capers and cheese would be great.

Enjoy

 

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Pumpkin Break Down

With all the cooking I do it is important for me to not waste anything. This even includes all the pumpkins that are around my apartment as fall decorations. I don’t see the reason to buy the canned stuff when you make it from any pumpkin the remains after the season. One nice size pumpkin can make about 8 cans worth. I normally break down my pumpkin after Halloween and use it in all my holiday cooking. Pumpkin uses are endless as a great sub to oil in cakes, thickeners in sauces, base for soup, festive smoothies and much much more.

My family jokes that I am a little pumpkin obsessed but no one ever complains when something new and fun comes out of the over. Stay tuned for many great pumpkin inspired recipes to come.

Pumpkin Break Down Procedure –

1 Large Pumpkin ( I recommend 8-10 Pounds)

Water

4 Quart Size Freezer Containers

Start by cutting the pumpkin in quarters with a large knife but be very careful! Pumpkin are tricky and the knife can slide easily. Remove the stem and seeds (save seeds for later roasting).

Place a small amount of water on a backing sheet to about a 1 inch depth. Place pumpkin pieces skin side up on try and bake at 350 degree’s for about 45 minutes or until it is fork tender.

Remove pumpkin from tray and allow to cool for 35 minutes. Scrap pumpkin away from skin and place into large bowl. Depending on the type of pumpkin the flesh may be stringy and this is fine. Once all the pumpkin is removed from the skin strain the water either by hand or in colander over night.

Place pumpkin in separate freezer ready containers or even in zip lock bags. It is very helpful to measure it out and label the container so that you know home much to De-frost for any recipes. I like to use a kitchen hand food hand blender or food processor to pure the pumpkin before freezing. This will create the same exact product you find in the canned pumpkin from the store.

Enjoy!

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Risotto Rice Stuffing

Being gluten free makes some classic holiday sides hard to enjoy. Stuffing can easily be made with gluten free bread but try my spin with rice and leave everyone asking for seconds.

Ingredients:

2 Cups Dry Brown or Wild Rice

1/3 Cup White Raisin

1/3 Cup Cran Raisins

3 Cups Vegetable Broth

1 Oz Rum or Port

1 Oz Red Table Wine

1/2 Cup chopped fresh parsley

1/2 small white onion chopped fine

1/4 Cups Carrot Cleaned and Chopped

1/4 Cup Celery Cleaned and Chopped

1 Tbs Olive Oil

2 Tbs Cant Believe It’s Not Butter

chopped pistachios and or orange zest optional*

Start by soaking raisins and cran raisins in rum for a few hours. The fruit will soak up all the rum and get nice and plum. In a medium size pot start by browning onion, carrot and celery. Once onion starts to become translucent add raisins and half the parsley. After 2 minutes add dry rice, toss and toast for about a minutes. Pour in vegetable broth, stir and bring to boil. Lower to simmer stirring occasionally and keeping and eye on liquid level. Once liquid has mostly disappeared start adding one cup of water every few minutes. The idea is to hydrate the rice but by leaving the pot uncovered and adding water while it cooks will create a nice creamy and wonderful moist stuffing. Once the cup of water seems to be mostly absorbed add another. Continue doing this at least 4 times or until rice is soft and velvety. This does take time and patient but totally worth it in the end. Once the desired consistency is reached and rice is no longer watery, add remaining parsley, butter, wine and nuts or zest. Stir and serve warm.

Make sure you keep an eye out for my re-use recipes for using any left over rice stuffing you may have.

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2- Step Magic Pulled Pork

I have been making this recipe for years because you can put it together in 5 minutes before work and then come home to a great meal. Goes great with BBQ in the summer and then a great hot comfort meal in the winter.

Ingredients-

1 Pork Tenderloin

2 Cups Diet Root Beer

1 Tbs Balsamic Vinegar

Salt and Pepper

All you need to do is salt and pepper the pork. Then, place it in the slow cooker. Next, Add the soda and balsamic. Put the lid on the slow cook and turn it to low. 8 hours later is will be done. Just shread the meat and place on your favorite gluten free hamburger bun with a little BBQ sauce. You can get my favorite at http://www.onlinebakery.co/. Enjoy

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Cheese Cauliflower

I am always a sucker for a good creamy side dish but love finding ways to enjoy it gluten free. I whip this one up really quick as a side to a store bought roast chicken. It would be a great Mac and Cheese alternative for a holiday side.

Ingredients:

1 Cauliflower Head cut up
1 Slice American cheese
1/4 Cup Almond Milk
1/3 Cup Parm Cheese
1 Tbs Half & Half
2 Tbs Bacon Bits (optional)
Salt and Pepper to taste

Boil cauliflower till very soft. Stain well and mash with fork or potato masher. With heat on low add remaining ingredients. Cook until all liquid is gone and cheese is melted.

Serve Hot

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Brussel Sprouts

Its finally brussels sprout season and I am trying to come up with a good recipe of the holidays. This is an easy recipe for any holiday side dish. I had received a sample of Pecan Yummies sweet pecans that worked as a great topper for this one. They are gluten free and are a great snack even by them self. Check them out at http://www.pecanyummies.com. Great gift idea for any chef in the family.

Ingredients-

1 Pound Brussels Sprouts

1 tsp Salt

1 tsp Lemon Pepper

1/3 Cups Pecan Yummies Candy Pecans

Cuts the ends off all the sprouts and slice in half. Place them all in a large sauce pan of boiling water. Add salt and stir. Cook in boiling water for about 5 minutes until tender. Drain and return to pan. Toss in lemon pepper and the serve. Top each serving with a good sprinkle of crushed candy pecans.

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Dana Slaw

I have been asking my friend Dana to make a recipe for my blog. Her cooking always inspires me do do fun vegetarian stuff. I changed the recipe a bit to make it vegan. Give it a try and let me know what you think. I would be glad to bug Dana for more.

Ingredients:

Slaw –

Cabbage Grated (I used the store bag of slaw mix because it was on sale and EASY)

1 grated apple or pear (Optional)

1/3 Cup Sunflower or Pumpkin Seeds

1/3 Cup Raisins

Dressing –

1 Tbs Olive Oil

2 Tbs Almond Milk

1 TBS Honey or Maple Syrup

1 TBS Apple Cider Vinegar

1 tsp Marjoram Spice

Salt and Pepper to taste
Mix all ingredients for slaw in one bowl. In a separate bowl mix all dressing ingredients and whisk together well. Pour dressing into slaw ad mix well. Serve as a fun side to a sandwich or soup.

Cooking a disaster deployment. I think this was our chili cook off! I miss those days 🙂

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Super Easy Squash

I love all the squash that comes around in the fall but hate the time and mess it makes to prepare it. This recipe is super easy and can be kept around for a long time.

1 Butternut Squash (peeled, seeded and chopped)

1/8 Apple Cider Vinegar

1/4 Orange Juice

1/4 Water

Salt and Pepper to taste

 

Put all ingredients in slow cooker and cook on high for 6 hours. Use a potato masher to mash it down in the cooker. Cook an additional 2 hours on low. If you want to lose some water remove lid at the end and let it cook an additional 30 min.

I keep it in the fridge for a week and always find fun ways to use it!

 

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Five Alarm White “Chilly”

Its officially fall time and time to make some great chili. As always I need to make it a little different so this is my white version using a squash base instead of tomato. An easy slow cooker meal that is put together in the morning and have ready when you get home.

Ingredients:

1 Pound Ground Chicken Breast

1/2 Tomato Sauce

3 Cups Cubed Butter Nut Squash

1/2 Large Diced Onion

1 Green Pepper Diced

3 tspn Chili Powder

2 tspn Cinnamon

2 tspn Paprika

1 tspn Garlic powder

1 tspn Nutmeg

Salt and Pepper

1 Cup Chicken Broth

1 Can Red Beans Rinsed and Drained

1 Can White Beans Rinsed and Drained

2 Tbs Brown Sugar

First thing is to sauté onion and pepper with some salt and pepper. Place the mix into slow cooked. Next, place meat in same pan and brown along with tomato sauce, garlic powder and a little more salt and pepper. Drain meat slightly and place in slow cook. Then, add cubed squash to hot pan and lightly cook for a few minutes and place in the slow cooker. Add both can of beans. Now its time to add the nutmeg, cinnamon, chili powder, paprika and sugar. Stir well and add broth. Turn slow cooker on low and cook for about 10 hours. You may want to remove slow cooker lid for last hour if you prefer your chili more thick and less liquid. I serve with some Greek yogurt on top but cheese and sour cream are always fun.

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Festive Spinach

Spinach is a super heathy addition to any meal. Try my version for a fun spin.

Ingredients:

1 Pound Fresh Spinach
1 Slice Canadian Bacon
2 Cloves Garlic
1 tsp Salt
Juice Half of Lemon
1/4 Cup Raisin or Craisin

Spray a pan well and begin by lightly browning bacon and chopped garlic. Add lemon and raisin’s while cooking for another minute. Toss in spinach and continue to cook on medium heat. Once spinach cooks down add salt, mix well and serve.

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