Recipe of the week (part 2!)                                                                                                   

Eggplant Pizzas!

                

Ingredients

One large eggplant

Pizza sauce (Prego is GF)

Mozzarella Cheese (Cabot shredded is GF)

Olive Oil

Garlic Powder (McCormick is GF)

Instructions:

• Preheat the oven to 350 degrees.
• Slice eggplant into 1 inch slices (the long way)
• Cover slices in olive oil
• Sprinkle garlic powder, salt, whatever seasonings you like on both sides.
• Bake the egg plant on a baking sheet for 10 minutes on each side.
• Take the pan out of the oven, put sauce, cheese, and whatever other toppings you would like on top.
• Put the pan back in the oven and back for 5 more minutes (until cheese melts).
• (You can also fry them (like I did in this photo) but I prefer baked personally).
• Enjoy!

Recipe of the week:

Easy Home-Made Sushi!

Ingredients:

 

Seaweed paper (3-4 pages)

 

Sticky Asian Rice

 

Shashimi (When you call a Japanese restaurant this means just fish-- I usually order Tuna Shashimi to put in my sushi.

 

You can add: avocado, cucumber, anything you'd like!

 

Paper towels

 

Small bowl full of water

 

Scissors

Directions:

• Cook rice as directed on package, place it in a covered bowl in the fridge until cooled.
• Trim the sheets of seaweed so that one side is about 1 1/2 inches longer than the other.
• Dampen one side of each piece of seaweed paper and place it on a paper towel.
• Completely soak a paper towel in water then squeeze out the excess water.
• Lay the towel flat on the counter.
• Place rice on top of the wet paper towel patting it down with your hands into the same shape as the seaweed paper. (dip your hands in the water bowl as needed to avoid having sticky fingers!)
• Once the rice is flattened and sticking together place a sheet of seaweed paper over the rice.
• Place all filling ingredients along the LONG side of the seaweed (about 1 inch in from the edge).
• Put your hands UNDER the paper towel and use it to roll the rice and seaweed over the layer of fillings. 
• Once it is over the fillings pat down the rice (into a cylinder shape around them) until firm, then move towel back and continue rolling and firming the rice as you go (continue using the wet paper towel for support.
• Once the roll is complete use the wet paper towel to firm the cylinder shape around it, place it on a plate and serve. (Dip the knife you use in water before each slice this helps get a smoother slice each time!)
• ENJOY!

Recipe of the Week: 

Easy Pistachio Salmon!

Ingredients:

• 0.75 lb fresh salmon
• 1/2 cup pistachios (salted)
• 1Tablespoon Gluten Free Bread crumbs
• 2 Tablespoons butter
• 2 Tablespoons chopped scallions
• 6 Cherry Tomatoes
• 3 small fresh shrimp
• 1 lemon

• Risotto- I will post a recipe for home made risotto soon! For now you can use "Lundberg Creamy Parmesan Risotto" or whatever is gluten free and available at your local grocery store.

Directions:

• Pre-heat the oven to 375
• Place a sheet of tinfoil in a baking sheet (large enough to wrap all the way around the salmon.
• Place pistachios in a plastic bag and crush until they look like bread crumbs.
• pour bread crumbs into crushed pistachios.
• Peel the skin off of the salmon and place it on the middle of the tinfoil( make sure to put oil under the salmon so it does not stick to the foil).
•  Spread the pistachio/breadcrumb mix on the top of the salmon into a thick coating (put all of the mix on- it's ok if it is thick).
• Cut the lemon in half and squeeze evenly over the pistachio/ breadcrumb crust. 
• Place butter in a line down the middle of the crust over the salmon. (so that it will melt and pour down both ways)
• Pour the olive oil evenly over the crust.
• Sprinkle 1 tablespoon of scallions over the top of the salmon.
• Place the shrimp and tomatoes along the sides of the salmon (on the tinfoil).
• Enclose the salmon, shrimp and tomatoes in the tinfoil by folding all sides over. (You can add white wine for flavor as well if you would like).
• Bake in the oven for 25-30 minutes (until shrimp and salmon are cooked all the way through) 
• **Take the tinfoil off the top for the last 5-7 minutes of cooking)
• Sprinkle scallions and lemon juice over fully cooked fish and shrimp.
• Enjoy! 

 

Recipe of the week:  Zucchini Rollatini

Ingredients

2 Large zucchini

1 cup Crumbled Goat cheese (Check labels but Trader Joe's should be GF)

1/8 cup Craisins

1/2 cup whole, shelled Pistachios (I buy these at Trader Joe's)

Salt and Pepper shakers

 Olive Oil

12 small toothpicks

Directions
1. Preheat oven to 400 Degrees/ lightly oil (or spray) a baking sheet.
2. Finely chop craisins into very small pieces (1/8 inch by 1/8 inch)
3. Chop pistachios into larger chunks (1/4 inch by 1/4 inch)
4. Slice Zucchini the long way into 1/4 inch slices
5. Sprinkle zucchini with salt/ pepper
6. Put 1 tablespoon of olive oil in the pan and heat on medium.
7. Cook Zucchini slices for 4 minutes (until brown) on each side- then set aside.
8. Lay zucchini slices flat, sprinkle goat cheese across zucchini leaving 1/2 an inch on each end. (Cover so that most of zucchini is covered with small open spots between pieces of cheese)
9. Sprinkle 1/2 a teaspoon of craisin pieces across over goat cheese.
10. Sprinkle 1 tablespoon of Pistachio pieces across over goat cheese.
11.  Roll zucchini by starting at one end folding the empty part over and rolling it up.
12. Secure with a toothpick.
13. Place on a lightly oiled baking sheet.
14. Repeat until all zucchini are rolled the place in the oven for 7-10 minutes.
15. Enjoy!