Gluten Free Crostini

 

Ingredients

• Gluten Free Baguette 

(Against the Grain is awesome!  

See Photo below-found in frozen foods)

• Olive Oil

• Sea Salt

Instructions

• Thaw out baguette by leaving it at room temperature throughout the day (mine takes about 4-5 hours
• Pre-heat the oven to 400 degrees
•  Slice baguette into 3 cm thin slices (see photo)
  

• Put a thin layer of olive oil on the pan.
• Drag each crostini through the olive oil on both sides then place on pan.
• Sprinkle one layer of sea salt over crostini.
• Bake Crostini on top shelf for 7 minutes (or until your preferred crispy-ness!)
• Makes about 50 crostini.
• This can be enjoyed with dips, bruschetta topping, cheese and fig (as seen in photos), or anything else you prefer!
• Enjoy!

 
 
 
 

Recipe of the Week:

The Best Ham-Onion-Tomato 

Grilled Cheese Ever

 Ingredients

1 slices gluten free bread (I used Udi's).

2 slices of gluten free ham (Applegate is delicious).

1 slice of a white onion.

1-2 slices of a tomato.

2 slices of American (or whatever your preference) cheese.

1-2 tablespoons of butter.

Directions

1. Spread butter on one side of each slice of bread.

2. Place bread butter-side down on a frying pan.

3. Place one slice of cheese on top of each slice of bread.

4. Place the ham on the pan.

5. Place the onion on the pan.

6. Turn the heat to medium and heat all ingredients watching them continuously. 

7. Once browned on the bottom, flip ham and remove from pan when it is lightly browned on both sides (or your preference).

8. Once browned on the bottom, flip onion and remove from pan when it is lightly browned on both sides (of your preference).

9. Once the butter side of the bread is brown and crispy and the cheese is melted, place the onion on one side, the tomato on the other and the ham in the middle. 

10 Enjoy!

 Here's what it will look like while you're cooking...

Recipe of the Week:

The Best Guacamole Ever!

Ingredients

4 Avocados

3 cloves of garlic

1/4 of a white onion

1/2 a lemon

1/2 a lime

1/4 cup fresh cilantro

3/4 of a tomato

Directions

1. Cut avocados in half, remove the pit and squeeze them into a bowl.

2. Mince garlic and put it in the bowl with the avocados.

3. Finely chop the onion and put in the bowl with the avocado.

4. Squeeze lemon and lime juice into the bowl with avocado, onion and garlic.

5. Use a potato masher to mix ingredients together.  Stop mashing when consistency is mostly mixed with some small pieces of avocado mixed in.

6. Finely chop cilantro and mix in.

7. Dice tomato and add in last.  

8. Mix thoroughly and enjoy!

9. To preserve the guacamole, use thin slices of lemon and lay them on top of guacamole. Refrigerate guacamole.

This can be safely enjoyed with Frito's and Tostito's Scoops.

Recipe of the week:

The Most Delicious 

Garlicy Lemony Shrimp Pasta Ever

Ingredients

4 cloves of garlic

5 tablespoons of olive oil

1 lemon

1/2 a tomato

3/4 lb. raw shrimp

1/2 a bag of gluten free pasta (I prefer Bionaturae Spaghetti)

Directions

1. Make pasta as you cook the shrimp and sauce.

2. Mince garlic and set aside.

3. Cut tomato into cubes and set aside.

4. Cut lemon into 4-6 slices and squeeze juice into a separate bowl.  Remove seeds and set aside.

5.In a sauce pan saute garlic in olive oil on medium heat until caramel brown.

6. Once garlic is brown, add lemon sauce and mix well. Let it heat for 1 minute. (Keep heat on medium)

7. Add shrimp to the sauce.  Heat on medium low for 15-20 minutes until fully cooked.

8. Once the shrimp is fully cooked, turn off heat.

9. Add tomatoes to the shrimp and sauce and stir.

10. Immediately pour the sauce and shrimp over the pasta and mix in thoroughly. 

11. Enjoy!

Recipe of the Week:       Gluten Free Enchiladas

Ingredients:

1 lb Chicken

Salt and pepper (or other preferred seasoning)

Corn Tortillas (10)(Calidad is GF)

3 Tablespoons of butter (Cabot is GF)

3 Tablespoons of Cornstarch(Argo is GF)

2 Cups of Chicken Broth (Rachel Rae is GF)

1 Can of Green Chiles

1 cup Sour Cream (Cabot is GF) OR Plain Greek Yogurt (Chobani is GF)

1 bag of Mexican cheese (Cabot is GF).

Instructions:
Enchiladas
1. Cut chicken into 1 inch by 1 inch pieces (1/4 inch thick)
2. Season and pan sear chicken until browned on both sides.
3. Heat a tortilla in the microwave for 10 seconds.
4. Quickly fill the tortilla with chicken and cheese and roll it like a burrito. (if you don't microwave tortillas they will fall apart)
5. Line filled tortillas in a glass baking pan side by side (you can put two or three on the bottom to fill the entire pan with enchiladas). Pre-heat oven to 350 degrees and set aside.
Sauce
5. In a pot melt butter.
6. Add cornstarch and immediately start whisking.
7. With heat on medium whisk cornstarch and butter together until fully mixed.
8. Add broth and continue to mix ingredients together until thickening occurs.
9.  Once thickening occurs add chiles and mix them in.
10. Add sour cream, turn off heat immediately, and mix in fully.
11. Pour the mixture over the rolled enchiladas in the pan.
12. Sprinkle the rest of the Mexican cheese over the enchiladas.
13.  Bake on 350 degrees for 20 minutes.
14. To brown the cheese turn the heat up to a broil and leave enchiladas in the oven for 3-5 minutes.
15. Enjoy!

Recipe of the Week:

Pumpkin Pie For Breakfast!

Ingredients:

6 oz of Greek Plain Yogurt (Chobani is GF)

1/2 cup Pumpkin Puree (Libby's is GF)

1 Tablespoon of Honey (Local honey is the best)

A teeny tiny dash of ground cloves (McCormick is GF)

A teeny tiny dash of ground nutmeg (McCormick is GF)

A Dash of Cinnamon (McCormick is GF)

1/8 a cup of Gluten free granola (I make mine with Trader Joe's GF Oats)

Instructions:
1. Put all ingredients in a bowl (except for granola) and stir together! NOTE: I put a tiny amount of cloves/ nutmeg on my hand, brush some off and sprinkle a TINY amount in. 
2. Sprinkle granola on top.
3. Enjoy! 


Here are some Gluten-Free, Celiac Safe ingredients for this recipe: 

Honey from the farm, Libby's Pumpkin Puree, Chobani Yogurt, Home-made Granola from Trader Joe's Rolled GF Oats, McCormick: Nutmeg, cloves and cinnamon. 

 

Recipe of the week:

Gluten Free Eggplant Parmesan

***For best results make this 2 days before serving***

 

Ingredients:

One large Eggplant

Corn Starch

6-10 eggs

Salt/ Pepper

Canola/ olive oil (for frying)

Your favorite sauce (Hunts canned is GF/ Classico has many that are GF)

Mozzarella Cheese (Sargento is GF)

Parmesan Cheese (Bel Gioiso is GF)

A glass pan (pie pan for smaller serving/ baking pan for larger)

A plate 

A roll of paper towels

Directions

1. Thinly slice (1-2 cm) eggplant.

2. In frying pan heat oil (whatever kind you choose) on medium heat (about 3/4 inch full. 

3. Mix 6-8 eggs in a large enough bowl to dip eggplant in.

4. Fill another bowl with corn starch (add salt/ pepper to corn starch and mix in).

5. When oil is ready thinly coat each piece of eggplant in corn starch.

6. Dip coated eggplant in egg and fry 3-4 minutes on each side until golden brown. 

7. Lay eggplant on a paper towel on the plate.  Continue making layers as you go.

8. Once all eggplant is fried put a thin layer of sauce (gravy) on the bottom of the glass pan.

9. Make a thin layer of eggplant on top of it (it's ok if there are spots where they don't touch). 

10. Put a layer of sauce and both cheeses on top. (Mozzarella can be thinly sliced if it comes in a block or you can buy pre-shredded).

11. Continue steps 8-9 until the pan is full.

12. For the top layer I usually put sauce then a A LOT of cheese :)

13. Cover with tin foil. 

14. For best results refrigerate this for 2 days.

15.  Bake at 350 degrees for about 45 minutes covered with tin foil.

16. Take off tin foil and bake for another 15-20 minutes until lightly brown on top.

17. Enjoy!!

This meal can be safely enjoyed with Trader Joe's Gluten Free Pasta, Classico Tomato and Basil sauce, and a delicious "Better Bread Company" Dinner roll!