Penne Arrabiata

Tags

Arrabiata, Gluten-Free, pasta, penne

PENNE ARRABIATA  (Gluten-Free)

 

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

Instructions:

1. 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.
2. 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.
3. Add the chopped garlic; stir and cook for a minute.
4. Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.
5. Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.
6. When the penne is ready, drain it and pour it into the skillet.
7. 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.
8. Serve in warm bowls. Sprinkle generously with shredded Parmesan cheese, and some fresh chopped parsley. 

Eggplant with Crumbled Beef, Tomatoes & Mint

Tags

beef, eggplant, Gluten-Free

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

Instructions:

1. Preheat the oven to 375ºF.
2. Slice eggplant in thick slices, lightly salt and set aside for 30 minutes to allow eggplant to weep, which removes the bitterness.
3. Press with a spatula to squeeze any last remaining liquid. Rinse in cold water briefly; drain. Pat dry with a clean tea towel.
4. Lay the slices on a baking sheet and brush lightly on both sides with a little olive oil.
5. 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.
6. 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.
7. Add the chopped garlic, oregano, marjoram and thyme. Stir and cook a minute.
8. Add the tomatoes, balsamic and broth; stir and bring to a simmer. season with sea salt, to taste.
9. Reduce heat and cover, keeping it on a steady slow simmer.
10. 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.
11. Lightly oil four individual serving gratin dishes or a single shallow baking dish such as an 9 x 12-inch baking dish.
12. When the eggplant is done remove the baking sheet from the oven and reset your oven temperature to 350 degrees F.
13. Divide the cooked eggplant slices among the four individual gratin dishes (or layer them into a single baking dish).
14. Top with the cooked beef and tomato mixture.
15. Bake in a 350ºF moderate oven till heated through- about 15 to 20 minutes.
16. Chop some of the mint leaves and sprinkle on the dish before serving. Add a mint sprig for color.
17. 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.

Pork Roast with Mushrooms & Brown Sugar Apricot & Pomegranate Sauce

Tags

Apricot, Gluten-Free, mushrooms, Pomegranate, Pork, sauce, slow cooker

PORK ROAST WITH MUSHROOMS

& BROWN SUGAR APRICOT & POMEGRANATE SAUCE

 

Ingredients:  (Serves 4)
2 pounds boneless pork loin

Extra virgin olive oil, as needed

Sea salt and fresh ground pepper

5 cloves garlic, chopped

1 large sweet onion, sliced

2 cups sliced Baby Bella mushrooms

A sprig of fresh rosemary

For the sauce:

1 8-oz. jar apricot jam- no sugar style

1 1/2 cups unsweetened pomegranate juice

1/4 cup balsamic vinegar

1/2 cup brandy or wine, optional

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

Instructions:
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).

Grilled Tuna Oscar (Gluten-Free)

Tags

Gluten-Free, Oscar, Tuna

GRILLED TUNA OSCAR  (Gluten-Free)

 

Ingredients  (Serves 2-4)

• 2-4 tuna steaks
• 4-5 asparagus spears per steak, steamed
• ⅓ cup lump crabmeat per steak
• 2 tablespoons butter
• For the sauce:
• 3 large egg yolks, at room temperature
• juice of one lemon (about a quarter of a cup)
• ¼ teaspoon salt
• ¼ teaspoon ground white pepper
• 4 ounces salted butter, heated until hot to the touch

Directions

1. Lightly oil a grill pan and heat it over medium-high heat. Pat the tuna steaks dry and place them on the pan.
2. Grill each side until it appears cooked most of the way up–you want a thin band of pink still left in the center of the fish. The cooking time will vary according to the thickness of the steaks.
3. While the fish is grilling, warm the asparagus and the crab meat in the two tablespoons of butter.
4. To make the sauce, place the egg yolks, lemon juice, salt, and white pepper in a blender and blend until smooth.
5. Drizzle in the hot butter with the blender running. If you want to add fresh herbs, like tarragon, stir them in at the end.
6. To assemble, place a grilled tuna steak on each serving plate and top with some of the warmed asparagus and crab meat.
7. Drizzle with the sauce and serve.

Halibut En Papillote (Gluten-Free)

Tags

dill, french, Gluten-Free, Halibut, leaks

HALIBUT EN PAPILLOTE  (Gluten-Free)

Ingredients  (Serves 2)

1 pound fresh wild caught halibut
Sea salt and cracked black pepper
2 stalks standard-size asparagus, sliced in half lengthwise, woody stems removed
1/2 white part of leek, julienned
3 lemon slices
4 to 5 sprigs fresh dill
1/8 cup white wine

Directions

1. Preparing to bake. Preheat the oven to 450 degrees. Pull out a long piece of parchment paper, about 24 inches long.
2. Wrapping the halibut in the paper. Lay the parchment paper on the counter like a long rectangle, short ends on the left and right. Put the halibut piece in the middle of the parchment paper. Season it with salt and pepper.
3. Lay the asparagus slices, leeks, lemon slices, and dill on top of the halibut.
4. Fold down the paper from the top, over the halibut. Roll the paper and crimp up all the edges like you are wrapping a present in a hurry. Leave the bottom open. Pour in the white wine and take care to not spill it out of the bag. Crimp the bottom to seal the bag.
5. Baking the halibut. Put the parchment bag in a skillet. Slide it into the oven. Bake until the halibut is firm to the touch but not solid and dry, or until it has reached an internal temperature, about 6 to 12 minutes depending on the thickness of the fish.
6. Remove it from the oven.
7. Cut the parchment bag above the crimped edges. Be careful of the steam. Remove the lemon slices and dill.

Macaroni & Cheese (Gluten Free)

Tags

cheese, Gluten-Free, Macaroni, vegetarian

MACARONI & CHEESE (Gluten Free)

 

Ingredients  (Serves 4-6)

12 ounces gluten-free rigatoni pasta
1 stick (8 tablespoons) unsalted butter
1 cup whole milk
mound of grated cheddar cheese (a little more than a cup for us)
mound of grated gouda cheese (a little more than a cup for us)
2 tablespoons cornstarch
Kosher salt and cracked black pepper

Directions

1. Bring a large pot of heavily salted water to rapid boil. Add pasta, along with two tablespoons of olive oil.
2. Cook until the pasta has a slight bite to it. (Gluten-free pasta needs to come out of the water with a little bit of crunch.)
3. Drain in a colander, toss with a little bit of oil, and set aside.
4. In the same pot, melt the butter. Add the milk and swirl them together.
5. When you have one bubbly liquid, add handfuls of the cheese and stir.
6. Add more handfuls of the cheese and stir until all the cheese has been melted fully.
7. Make a little slurry with the cornstarch and 2 tablespoons of water. Stir it well, then add a bit into the cheese sauce and stir. The sauce will thicken immediately.
8. Season the sauce with salt and pepper. Pour in the pasta. Stir.
9. Brown Mac ‘N Cheese in a 400° oven (golden brown – do not overcook).

Linguine with Shrimp & Slow Roasted Tomatoes (Gluten-Free)

Tags

Gluten-Free, Linguine, pasta, shrimp, tomatoes

LINGUINE WITH SHRIMP & SLOW ROASTED TOMATOES

* Gluten Free!

Ingredients  (Serves 4)

• 2 tablespoons extra-virgin olive oil.
• 2 cloves garlic, sliced paper-thin.
• 1 ½ pounds cherry tomatoes, slow roasted (see note below).
• generous pinch of red pepper flakes.
• 1 pound dried gluten-free linguine.
• 1 pound large shrimp, peeled and deveined.
• ½ cup dry white white wine.
• kosher salt or sea salt.

Directions

1. Bring a large pot of water to a rolling boil and salt generously.
   
2. Place the olive oil and garlic in a large frying pan over low heat.
3. Cook the garlic slowly for 8 to 10 minutes, or until softened but now browned.
4. Add the tomatoes and red pepper flakes and stir to combine them with the garlic slices. Cover the pan and let the tomatoes heat slowly for a few minutes.
5. Add the pasta to the boiling water, stir to separate, and cook until al dente.
6. When the pasta is done, drain it from the pot, saving about 1 cup of the water in which it was cooked.
7. Immediately run cold water over the pasta, which stops the cooking process.
8. Drizzle olive oil over the pasta and toss it. Set it aside and finish the sauce.
9. Raise the heat under the frying pan to medium-high and add the shrimp. Cook, stirring frequently, for 3 minutes, or until the shellfish have turned opaque.
10. Raise the heat to high and pour in the wine. Let it bubble for a minute or so, or just until the shellfish are completely cooked.
11. Scoop a ladleful of cooking water from the pasta pot and stir it into the frying pan.
12. Taste and season with salt, if needed. Turn off the heat.
13. Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two more of the cooking water if necessary to loosen the sauce.
14. Transfer the dressed pasta to warmed shallow individual bowls and serve immediately.