10 stalks asparagus, trimmed, cut into 1-inch pieces
1/2 cup clam juice
2 cups chicken stock
1/2 cup water
2-3 Tbsp olive oil
1/3 cup finely minced onion
1 cup Risotto pasta
1/2 cup dry white wine
1 Tbsp unsalted butter
1/4 cup Parmigiano-Reggiano cheese, grated
Fresh ground black pepper, to taste
In a small nonstick frying pan, heat 1 tsp olive oil. Sauté the shrimp and asparagus for 2-3 minutes, until the shrimp just curls and turns pink. Remove from the pan to a bowl, and set aside while you make the Risotto.
Bring chicken broth to a boil on the stove top and set aside.
Heat remaining oil in a large, deep skillet. Add the onion, and sauté until soft but not brown, 2-3 minutes.
Stir in the Risotto, making sure to coat each grain, and stir until it begins to turn light brown.
Remove the pan from the heat, and stir in the wine. It will bubble up, so be careful.
Return the pan to the heat. When the liquid is absorbed, begin adding broth, one ladle at a time, letting each bit of liquid be absorbed.
Remove from heat. Add butter, clam juice and cheese, and stir vigorously for 2 minutes, adding additional broth if needed to desired creaminess.
Stir in the shrimp and asparagus.
Season to taste with black pepper, and serve immediately.
Ingredients: (Serves 4) 14 oz. gluten-free penne pasta
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 14.5 ounce can Roma organic diced tomatoes with spicy chiles
2-4 oz. chopped roasted green or red chiles (hot or mild, according to taste preference)
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
Two teaspoons balsamic vinegar
4 tablespoons shredded Parmesan
4 tablespoons chopped fresh parsley
Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente- tender but still slightly firm.
Meanwhile, in a large deep skillet, heat roughly 4 tablespoons of extra virgin olive oil over medium heat; add the onion; stir and cook until softened.
Add the chopped garlic; stir and cook for a minute.
Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.
Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.
When the penne is ready, drain it and pour it into the skillet.
Drizzle the cooked penne with 2 tablespoons of extra virgin olive oil (or use pasta water). Toss the penne gently to coat it in the Arrabiata sauce.
Serve in warm bowls. Sprinkle generously with shredded Parmesan cheese, and some fresh chopped parsley.
EGGPLANT WITH CRUMBLED BEEF, TOMATOES & MINT (Gluten-Free)
Ingredients: (Serves 4)
2 medium firm eggplants Sea salt Extra virgin olive oil 1 medium onion, diced 3/4 pound ground organic free-range beef or buffalo meat 4 cloves garlic, chopped 1 teaspoon dried oregano 1 teaspoon marjoram or basil 1 teaspoon thyme 6 Italian plum tomatoes, seeded and chopped 2 tablespoons balsamic vinegar 1/2 cup light broth or pure plain tomato juice, as needed 2-3 fresh mint sprigs
Preheat the oven to 375ºF.
Slice eggplant in thick slices, lightly salt and set aside for 30 minutes to allow eggplant to weep, which removes the bitterness.
Press with a spatula to squeeze any last remaining liquid. Rinse in cold water briefly; drain. Pat dry with a clean tea towel.
Lay the slices on a baking sheet and brush lightly on both sides with a little olive oil.
Roast the slices in the oven till fork tender and a wee bit crispy around the edges. This takes maybe 20 to 30 minutes or so depending upon your oven, altitude and the thickness of your eggplant.
In the meantime heat a deep sided skillet on medium-high heat and cook the onions for five minutes or so, till softened; add and cook the ground beef, breaking it apart and stirring a bit here and there until nicely browned.
Add the chopped garlic, oregano, marjoram and thyme. Stir and cook a minute.
Add the tomatoes, balsamic and broth; stir and bring to a simmer. season with sea salt, to taste.
Reduce heat and cover, keeping it on a steady slow simmer.
Cook for about 15 minutes- till the beef is thoroughly cooked. If you need a small amount of liquid at this point, add a splash of broth. Remove from heat.
Lightly oil four individual serving gratin dishes or a single shallow baking dish such as an 9 x 12-inch baking dish.
When the eggplant is done remove the baking sheet from the oven and reset your oven temperature to 350 degrees F.
Divide the cooked eggplant slices among the four individual gratin dishes (or layer them into a single baking dish).
Top with the cooked beef and tomato mixture.
Bake in a 350ºF moderate oven till heated through- about 15 to 20 minutes.
Chop some of the mint leaves and sprinkle on the dish before serving. Add a mint sprig for color.
Serve the baked eggplant with a generous crisp green salad.
*If you’d like to serve this dish with a grain it pairs well with low glycemic brown rice.
4-6 tablespoons organic light brown sugar, or honey, to taste
2 teaspoons dried Italian Herbs (A blend of oregano, thyme, sage, rosemary)
1/2 teaspoon cinnamon
1/2 teaspoon mild curry
Turn on your slow cooker to low.
Place the pork loin into the slow cooker. Drizzle with a little olive oil and season with sea salt and fresh ground pepper. Throw in the garlic, onions and mushrooms. Toss in a sprig of rosemary.
Make your sauce:
Combine the apricot jam, pomegranate juice and balsamic vinegar. Stir in the brown sugar, herbs and spices, till smooth. Pour over the pork loin and mushrooms.
Cover and cook for about five hours. Test the internal temperature with a meat thermometer. It should read 145 degrees F.
Take the roast out of the cooker, tent with a piece of foil, and allow it to rest for ten minutes.
Remove the sprig of rosemary and pour the sauce and mushrooms into a medium sauce pan; keep warm until serving. If the sauce is thin, thicken it with a slurry of tapioca or arrowroot (dissolve 1 tablespoon of either starch in two tablespoons cool water or liquid; then add it to the heated sauce; whisk until thickened).
I thought this morning I would share a good article from the Mayo Clinic that clearly outlines what going gluten-free is all about. Additionally, it lists the foods you can eat as well as those to avoid when on a G-F diet.
Many are reporting significant weight loss by changing their diets in this manner but it does require discipline and very likely a significant change to ones eating habits.
Today, I will be adding several more tasty gluten-free recipes for you to try. I think you will find by looking at these recipes that you don’t have to give up flavor by giving up the gluten. Check out the Gluten-Free recipes on CJ’s Kitchen Facebook Page and my blog.
2 pounds free range organic ground turkey- we use Heidi’s Hens® Certified Organic Turkey
1 1/2 cups gluten-free bread crumbs
1 large spring onion or scallion (or 2 small), diced fine
1 medium large carrot, processed or diced very fine
2 cloves fresh garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped mint leaves
2 tablespoons fresh chopped cilantro leaves
1 organic free-range egg, beaten
Juice from 1 fresh medium lime
1 tablespoon molasses or wheat-free tamari sauce
1 tablespoon raw agave nectar or real maple syrup
Sea salt and ground pepper, to taste (use less salt if you use tamari sauce)
Preheat the oven to 350ºF. Line a baking sheet with a reusable Exopat or Silpat. Or double up baking sheets and line the upper pan with parchment paper.
In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon. Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the egg, fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don’t add too much salt- especially if you use tamari sauce, which is already salty.
Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right?
Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil.
GLUTEN-FREE ASIAN NOODLES Ingredients:
1 package gluten-free noodles or spaghetti
Vegetable oil, as needed
2-3 spring onions or scallions, sliced (white and light green sections)
2 cloves garlic, minced
1 fresh diced chile, or hot pepper flakes, to taste
1-2 teaspoons fresh grated ginger- or to taste
3-4 carrots sliced into matchsticks
3 tablespoons molasses or gluten-free Tamari
2 tablespoons balsamic vinegar
Sea salt, to taste
1 12-oz. bag of baby spinach leaves
2 tablespoons each of fresh chopped parsley, mint and cilantro
Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don’t overcook. I mean it.
Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes.
Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt.
Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste.
Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute.
Add in half the chopped fresh herbs and toss a bit.
Plate the noodles immediately. Add the turkey meatballs.