Gluten free/ Lactose free

Portobello Risotto 

Ingredients

1 cup Arborio rice

1/2 cup pinot grigio white whine 

1 tablespoon olive oil

1/2 a portobello mushroom

1/4 a white onion

1/4 cup parmigiano reggiano cheese (grated) 

4 cups of hot broth

1 bottle of canola oil

Directions

1. Chop onion and mushroom into 

small (1/4 inch) pieces.

2. Put broth in a pot on medium 

heat.  Don't let it boil.

3. In a medium sized pot, saute 

onion and mushroom in olive oil 

on medium heat until softened.

The heat should stay on medium

the rest of the recipe.

4. Add arborio rice and saute   

for 2 minutes (stir 

continuously)

5. Add white wine and stir until

the liquid is completely 

absorbed. 

6.Add 1 cup of broth at a time, 

waiting until liquid is 

completely absorbed before

adding more. Stir continuously.

This step will take 20-30 min. 

7.  Once the 4th cup of broth   

is absorbed (rice will have a 

creamy consistency, do not over

cook!) add parmigiano reggiano

stirring it in evenly.

        8.ENJOY! :)                     

**This dish tastes great with the pistachio salmon recipe!**      

           

Gluten Free 

Pumpkin Spice Doughnut Holes! 

Ingredients:

1 box of Betty Crocker Yellow Cake Mix

1 Cup of Garbonzo Bean Flour (Chickpea flour)

1/2 Cup butter (or Earth Balance for GF/Dairy free)

1/2 of a 15 oz. Can of Pumpkin (Libby's is GF)

2 Teaspoons of Vanilla extract (McCormick is GF)

3 Eggs

1/2 cup granulated sugar (For sprinkling on doughnuts)

1 Bottle of Canola oil (for frying)

Directions

1. Heat oil on Medium heat in a  

small (6 inch diameter) pot.

2. In a mixing bowl mix: butter, 

pumpkin, vanilla extract, and 

eggs on medium for 1-2 minutes.

3. Add the box of cake mix and   

continue mixing until fully 

mixed in.

4. Add the garbanzo bean flour   

and continue mixing until

fully mixed in.

5. Using two spoons scoop dough  

into one spoon and use the other

to shape and drop the dough into

the oil.  Doughnut holes should 

be about 2 inches in diameter.

6. Fry the doughnut holes in oil 

for 4 minutes total flipping

them every 30 seconds.

7. Once the doughnuts are dark,  

chrispy and brown remove them 

from oil and place them on a 

paper towel to drain oil.

8. Lightly sprinkle the doughnuts

in granulated sugar.

9. ENJOY!!!! :)                  

Hi friends,

Sorry I haven't posted in a while but I am now exploring gf/ lactose free cooking.  A couple of weeks ago I found out that I am lactose intolerant and it is causing some medical issues that were unexplained until now.  I will continue to post new recipes and modify things to be gf and lactose free.  Fortunately I am learning that there are many cheeses that I am still able to use such as certain aged cheeses, goat cheese and vegan cheese.  In addition I can replace milk with lactose free milks.  Hope you Enjoy!

Gluten Free Calzone!

Ingredients:

• Pillsbury Gluten Free Pizza Crust

(Sold in the pre-made dough section

see picture below)

 

 

•  3/4 cup Ricotta cheese (Sorrento is GF)

• 1/4 cup Mozzarella cheese (Sorrento is GF)
• Olive Oil
• Fillings: whatever you'd prefer.  

I suggest sauteing veggies/ 

cooking meats prior to putting

them into calzone.

 Directions

•  Cook fillings (if using any raw meat or veggies)
• Pre-heat oven to 400 degrees.
• Evenly spread a thick layer of olive oil on pan.
• Cut block of Pillsbury GF pizza dough in half.
• Kneed dough until softened and less "crumbly".
• Spread dough over olive oiled pan into circular shape until about 1/4 inch thick.
• Sprinkle 1/2 of your mozzarella cheese onto 1/2 of dough.
• Put 1/2 of your ricotta cheese on top of mozzarella cheese.
• place toppings on top of ricotta.
• Place the rest of your ricotta on top of toppings.
• Place the rest of your mozzarella on top of your ricotta.
• It looks like this:

• Fold empty half of calzone dough over (use knife to lift off pan without tearing dough- it will be fine as long as you use enough olive oil to coat pan.
• Leave about 1 inch around edge of calzone to fold over top layer and seal dough shut.
• It should look like this:

• Bake for 20-30 minutes (depending on your preference).
• It should look like this :)

• Enjoy!

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.