My special version of Caprese salad!
Ingredients 4-5 cups mixed greens + romaine lettuce, cut small 4-5 ounces mozzarella pearls 15 basil leaves, julienne 10-12 sandwich sliced pepperoni, julienne (genoa or hard salami) 3 tomatoes, diced 2 Tbsp Extra virgin Olive oil 1 Tbsp Red wine vinegar 2 tsp Italian seasoning Optional FUN TWIST: @traderjoes truffle Parmesan & black garlic seasoning Optional: Banana Peppers Combine together, chill, then serve!
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Preheat the oven to 325°
Prep Time: 35 minutes Cook Time: 2 hours Ingredients: 1 1/2- 2 pounds boneless top round, thin sliced Homemade sauce 4-5 cups fresh spinach 12 portobello mushrooms, sliced 2 garlic cloves, minced 4 Tbsp of extra virgin olive oil, divided 1 cup gf breadcrumbs toothpicks 8 ounces Mozzarella cheese, shredded 1/2 tsp salt 1/2 tsp pepper 1 1/2 tsp garlic powder, divided 1/2 tsp onion powder 2 Tbsp grated parmesan cheese 1 tsp dried parsley salt and pepper to taste Directions: 1-Season breadcrumbs with salt, pepper, 1/2 tsp garlic powder, onion powder, parmesan cheese, and dried parsley. Mix well. 2-Using a meat mallet, pound the beef flat. 3- In a large frying pan, add 1 1/2 Tbsp olive oil, fresh garlic, and mushrooms. Sauté for 4-5 minutes. Set aside. 4- In a large frying pan, add 1/2 Tbsp olive oil and the fresh spinach. Sprinkle with 1 tsp of garlic powder and a dash of salt if desired. Cook until wilted, Set aside. 5-Lay beef flat and spread the spinach and then the mushroom, evenly. Leave 2 inches on the end without any filling. If you have 6 pieces of beef, you will want to use an even amount for each roll. ALSO, keep in mind the rolling process...so do NOT over fill! 6-Next, sprinkle the seasoned breadcrumbs. 7-Last, sprinkle some cheese inside the roll. 8-Roll the meat and secure with toothpicks. 9-In a large sauce pan, add 1 Tbsp of the olive oil and the braciole. *Use the full 2 Tbsp of oil if all the rolls fir int o one pan. 10-Take the rolls and place them into a dutch oven or large oven safe pot with a lid. Cover the bottom of the pot with sauce. Then place the braciole on top of the sauce, and then cover with more sauce. Place lid on the pot and cook for 2 hours in a 325 degree oven. 11-When the braciole is done if you want more cheese, cover the tope with shredded cheese and place cover back on for a few minutes. Variety of other fillings: Provolone cheese Mozzarella cheese Raisins Olives Prosciutto Ham Salami (hard or genoa) Since a young age I have been enjoying beef braciola from the hands of some of my favorite chefs; my dad, mom, and grandparents. I have had nearly all of the above in a variety of combinations and you can’t go wrong with any of them! Just lean toward the items you, and who you’re cooking for, enjoy. A good example of leaning toward what you all was my need to steer clear of the raisins...unfortunately my husband isn’t a fan, but there are loads more that I am able to add to get a great beef braciole! PREP TIME: 2 hours COOK TIME: 20 minutes OVEN TEMP: 350°
Parchment lined (or silicone) sheet pan Ingredients 3 cups *Jen’s Bread flour mix* (found on www.jenfiore.com) ¾ cup warm milk 2 ½ tsp fast acting yeast ¼ cup granulated sugar 1 egg +1 egg white, room temperature ¼ cup unsalted butter, melted 1 tsp salt Cinnamon Filling 1 cup brown sugar (I used light but you can use dark) 2 Tbsp cinnamon ¼ cup unsalted butter, softened Frosting 4 ounce of cream cheese, softened 3 Tbsp butter, softened 1 cup powdered sugar 3 Tbsp ½ & ½ (or heavy cream) *Can use a bit more if you prefer the frosting to be a bit more loose DIRECTIONS 1.In a small bowl, add the yeast and warm milk. *To get warm milk- in a microwavable bowl, place milk. Place in the microwave in small increments until you reach 100-110 temperature. Allow to rise for a few minutes. 2.Next, add the sugar, butter, and egg + egg yolk. Mix. 3.Add the flour and salt until well combined dough is formed. 4.Knead the dough for about 5 minutes. (Use hook, or paddle, or by hand). 5.Place the dough in an oiled bowl, seal with plastic wrap and allow to double in size. (about 1 ½- 2 hours) 6.In a small bowl mix together the cinnamon, sugar and butter. 7.Split the dough in two equal parts. Roll both pieces of the dough to 15 (horizontal) x 10 (vertical). 8.Spread the sugar mixture all over one sided. IF YOU ARE wanting to do the heart shape, use a heart cookie cutter in the middle or cut out a heart with a paring knife. 9.Place the top dough top of the butter/sugared dough, pat down, and then cut the exact size heart in it as well. 10.Around the center heart, leave 2” and then begin to cut strips that are 1 1/2'” wide all around. 11.Twist the strips and neatly tuck in the ends in under each piece. 12.When you have twisted everything. Create the “V” shape top of the heart. At the bottom of the heart, trim the edges to create a heart. 13.Place in the preheated oven for 20 minutes. 14.In a medium size bowl, mix together the frosting ingredients until silky smooth. 15.When the pull buns are done, generously spread the frosting over the top. ***If you have extra scraps from the trimming, roll the dough into a bun and bake it in a small dish and cover with a little bit of the frosting TOO!! THIS recipe is also perfect for the regular CINNAMON BUNS TOO! If you want to have a treat that tastes just like a Reese’s peanut butter cup but has protein and fiber and won’t leave you feeling guilty…then look no further! You are going to love this!!
Prep time: 10 minutes Cool in the Refrigerator for 30 minutes minimum 10-12 silicon heart molds Ingredients 1 ½ ounce 60% dark chocolate 1 ½ ounces of 86% dark chocolate 2 tsp vanilla extract 2 Tbsp coconut oil 1 tsp coconut oil 1 cup creamy peanut butter, no sugar ¼ cup honey ½ cup plain protein powder (I used earth chimp protein powder. 35 grams of powder equals 21 grams of protein!) 1/3 cup flax seed meal *OPTIONAL: A finishing salt like maldon or Singing Dog vanilla salt Directions 1-In a medium bowl, mix together the peanut butter, 2 Tbsp coconut oil, vanilla until smooth. 2-Next add in the protein powder and flaxseed meal. Mix well until smooth. 3-Using a Tbsp, place 2 Tbsp of the mixture into the mold and smooth down with finger tips. Repeat for 10-12 molds. 4- In a microwavable bowl, add the 2 types of chocolates and 1 tsp coconut oil. Place in microwave for 15-20 second and stir immediately. Repeat 15 seconds more and stir until silky smooth. 5-Pour about 2 tsp worth of melted chocolate on top of the peanut butter mixture and move the mold around until every part is covered in chocolate. Repeat. 6- If there is some chocolate remaining, add it to the molds where needed 7-Place in the refrigerator for at least 3o minutes. Sprinkle finishing salt on top and serve! **You can sprinkle the finishing salt on before placing in the refrigerator if you prefer. ***If you crave more chocolate, then double the chocolate portion, go through the steps and before placing the treats in the refrigerator spread the extra chocolate equally on top of each treat. You will create a sandwich. A dinner everyone will be able to enjoy at the same time rather than waiting for each quesadilla to be cooked!
PREP TIME: 20 minutes COOK TIME: 25-28 minutes OVEN TEMP: 425° INGREDIENTS 1 8 ounce refried beans 1 pound ground turkey (or beef) 1 onion, diced 1 tsp dried cilantro 1 tsp cumin 1 tsp coriander 1 tsp paprika 1 tsp garlic powder ½ cup salsa (we prefer medium to hot, but you can use whichever you prefer) 4 ounces (1 cup) sharp cheddar cheese 4 ounces (1 cup) Monterey jack cheese ½ cup sour cream ½ Tbsp taco seasoning 8 8-10” gluten-free tortillas (you can use whatever you prefer 1 Tbsp avocado oil Avocado oil-spray or brush For top- optional Fresh cilantro Salsa Avocados, diced Scallions, cut DIRECTIONS 1-Line baking sheet with silicone or parchment paper (for easy cleanup) 2-Spray (or brush) surface evenly with avocado oil. 3-Lay down 2 tortillas in the middle of sheet pan. 4-Cut 2 tortillas in half and lay them on the side of the tortillas in the center, make sure the edge overlaps so that the entire bottom of the pan is covered by tortilla. 5-In a large frying pan, add the avocado oil and onion and sauté until translucent. 6-Add the ground meat, season with dried cilantro, cumin, paprika, coriander, and garlic powder and cook until browned. 7-In a medium mixing bowl, place the add the refried beans, salsa, cheeses, and cooked meat. Mix until blended. 8-Spread the mixture on top of the tortillas. 9-Place the tortillas in the same formation. 10-Spray (or brush) Avocado oil on top. 11-Place a baking sheet on top of the tortilla dinner. 12-Place in the preheated oven for 20 minutes. Remove the sheet from the top and bake an additional 5 minutes to get a golden color. 13-In a small mixing bowl, add ½ cup sour cream and ½ Tbsp taco seasoning to have a seasoned sour cream for dolloping or dipping!! PREP TIME: 30 minutes COOK TIME:35- 40 minutes
OVEN TEMP: 375° 11x9 baking dish INGREDIENTS 3 cup ricotta cheese 2 tsp dried parsley 2 tsp dried basil ½ tsp salt ½ tsp pepper 2 eggs, beaten 2 cups mozzarella cheese 1 cup grated parmesan cheese 25-28 gluten-free manicotti shells (Cook according to package directions. Gluten manicotti shells may be larger, so the total amount of shells may be less.) Generous amount of pasta sauce (homemade is best- see my recipe on page 139 in my cookbook, It Just Happens to be Gluten-Free) ¼ cup mozzarella cheese or parmesan for the top Piping bag with large tip **Optional** 4 cups spinach + ½ Tbsp EVOO+ ½ tsp garlic powder DIRECTIONS 1. Cook manicotti shells according to the package directions 2. In a large mixing bowl, add the first 8 ingredients and mix well. 3. If you choose to add spinach: sauté the spinach in a pan with the EVOO and sprinkle with garlic powder. Set aside to cool. You will blitz the spinach in a food processor (or use your very best knife skills until the spinach is almost pureed. Squeeze the excess water from the spinach and add it to the cheese mixture. You should get a little over ½ cup of spinach. 4. First spoon a generous amount of sauce onto the bottom of the baking dish. 5. Fill the piping bag with the cheese mixture and pipe the filling into the manicotti. (Trick: Grab a tall cup, and place the piping bag, tip down, and curl the end of the bag over the edge of the cup. Fill the bag leaving a few inches on the top so that you can manage the bag easier. 6. As you fill each manicotti place them in the baking dish close together. 7. When you are done filling the shells, cover the pasta generously with the sauce. The sauce should cover all the shells completely. 8. Sprinkle top with mozzarella (or parmesan) cheese. 9. Place in preheated oven for 35 -40 minutes PREP TIME: 30 minutes COOK TIME: 20 minutes
INGREDIENTS 3 Tbsp salted butter 1 – 1 ¼ pound of cube steak 1 medium onion, diced 4 garlic cloves, minced 10-12 Portobello mushrooms, sliced (about 4 cups) 24 ounces beef bone broth (you can use beef broth) 1 tsp salt ½ - 1 tsp black pepper (*my husband loves lots of black pepper with his beef) 1 tsp dried parsley 2 Tbsp potato starch 1 Tbsp extra virgin olive oil DIRECTIONS 1. In a large sauté pan, add: butter, onions, garlic, mushrooms, dried parsley, salt, and pepper. 2. Cook the vegetables for about 5 minutes. 3. Add the broth, stir and allow to cook for 2 minutes. 4. Add the potato starch and whisk continually, for about 3 minutes. 5. In a separate hot frying pan, add the olive oil and then place the cubed steak. 6. Sprinkle with a little salt and pepper and brown for 1 minute on each side. only 1 minute. 7. Place the browned beef into the mushroom gravy. 8. Cover the beef with the gravy and allow to cook for 6-8 minutes. 250g potato starch
100g tapioca starch 85g lupin flour 125g fine white rice flour 125g sweet sorghum flour 15g xanthan gum Mix with a whisk for a couple of minutes until fully blended. Looking for a treat with less sugar and more goodness? Look no further!
PREP TIME: 20 minutes COOK TIME: 25-30 minutes OVEN TEMP: 350° INGREDIENTS ¾ cup avocado oil 1 cup almond milk, unsweetened, vanilla (or unflavored) 1 cup coconut sugar ½ cup millet flour ½ cup cassava flour 2 cups almond flour 1 Tbsp psyllium husk powder 1 tsp guar gum 3 eggs, beaten 1 tsp baking powder ½ tsp salt 1 tsp cinnamon ½ tsp ginger 2 tsp vanilla extract INGREDIENTS for topping 2 gala apples, diced ¼ cup coconut sugar ½ cup coconut oil 1 tsp cinnamon DIRECTIONS
The Italian Wedding soup I remember from childhood always had escarole and I LOVE escarole! But alas, my husband does not! So while I had to omit that wonderful veggie, I figured I’d play around a little more with my old family favorite and came up with this yummy soup! I hope you enjoy it! We used red lentil and quinoa fusilli pasta but you can use any pasta you like!
Ingredients for tiny meatballs: 2 pounds ground turkey 2 tsp onion powder 2 tsp garlic powder ½ cup of gf breadcrumbs 1 tsp dried parsley 1/2 - 1 Tbsp salt 2 tsp black pepper 2 eggs, beaten 1 Tbsp extra virgin olive oil 1 cup of chicken broth Directions;
Ingredients for soup: Red lentil and quinoa fusilli pasta, cook according to directions 2 large carrots, cuts and peeled 1 large onion, diced 7 cups chicken broth ¼ tsp pepper ½ tsp salt 2 cups frozen turnip greens 4 cups fresh spinach, loosely chopped Directions
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AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |