Gluten Free Romesco Sauce

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This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe! 

I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too! 

Romesco Sauce: 

Adapted from Food & Wine Magazine

3 large dried ancho chilies (stems and seeds removed

1 cup sundried tomatoes (not oil packed, just dried) 

1 heaping cup grape tomatoes

1/4 cup + 2 tablespoons extra virgin olive oil

6 tortillas cut into triangles

6 large garlic cloves, cut in half

1/2 cup almonds

1/4 cup hazelnuts

1 teaspoon sweet paprika

2 tablespoons red wine vinegar

Kosher salt and pepper to taste

1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it. 

2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool. 

3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan. 

4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil. 

5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles  & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth. 

6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process. 

7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right. 

Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!! 

 

Lemon Ginger Zucchini Bread

Lemon Ginger Zucchini Bread

It's full confession time: I am what I call a "wishful gardener." This is usually my pattern in the springtime: Get lots of flowers, veggies and other plants. Plant them and be super enthusiastic about them and care for them as much as I can. Then, when summer rolls around and I get busy- many of my plants die and I can only manage to care for a few. This is what happened to my veggies this year- including my "wishful" zucchini plant. So, instead of having an overabundance of zucchini growing in my garden that I need to use up, I made this yummy bread because I bought a bit too much zucchini at the store and didn't want it to go to waste! 

There is my full confession as a wishful gardener! I really do love gardens and plants, but so often my passion for food wins in the end! So, since I have been able to keep a few pots of flowers in front of my house alive this very dry summer, I will stick to that in the coming years. Next season for my deck I will be planting a few pots of succulents or other low water plants and planting more bushes and low water natives in my backyard. It is better for the earth and better for me- no gardening guilt! Ha ha! 

Here's the yummy recipe for the bread that came of buying too much zucchini! 

Lemon Ginger Zucchini Bread: 

3 eggs

1/3 cup honey

1/4 cup coconut oil, melted

1 tablespoon fresh lemon juice

zest of 2 small lemons or one large lemon

1 1/2 cups finely shredded zucchini

3/4 cup cassava flour

1 1/4 cups almond flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons finely chopped crystallized ginger

1. Heat the oven to 375 F. 

2. Grease a 9x5 loaf pan with coconut oil or pan spray. 

3. Mix the wet ingredients together. Mix the dry ingredients together with a whisk. 

4. Combine the wet and dry ingredients. Let the batter rest for 10 minutes. Then, add the batter to the pan. 

5. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean (no wet batter is attached) 

-Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely before slicing. 

Enjoy! 

Peanut Butter Protein Pancakes!

peanut butter protein pancakes

This Sunday I had a craving for a fancier weekend breakfast that was still healthy, so I decided to alter a recipe that I had been hanging on to for several months with the ingredients that I had on hand to create these yummy pancakes. Much to my delight they were a great hit not only with myself but with my son and husband! 

I know I have found the perfect pancake to make a huge batch of for when back to school time rolls around in another week and mornings become much busier for us! This way I can get breakfast on the table in a flash! This recipe makes around enough for serving 3 people. Feel free to double or triple this recipe in order to make enough for the whole week, I know that is what I'll be doing very soon! 

These pancakes are great with maple syrup and berries, topped with yogurt or just with more peanut butter or other nut butter on top. Feel free to experiment and have fun! 

Peanut Butter Protein Pancakes: 

Adapted from: The Pancake Princess

Makes 9-10 mini pancakes

Ingredients: 

3/4 cup gluten free flour mix (see recipe below) 

3/4 cup sweet rice flour

4.5 tablespoons peanut butter powder

1.5 teaspoons baking powder

3/4 teaspoon sea salt

1.5 cups coconut milk (or whole milk if you are not dairy free) 

3 tablespoons maple syrup

3 teaspoons vanilla extract

4.5 tablespoons natural creamy peanut butter (I like Adam's brand) 

Coconut oil for greasing the electric skillet

Instructions: 

1. Whisk together the gluten free flour mix and sweet rice flour, baking powder and salt.

2. Stir in the coconut milk, maple syrup, vanilla and peanut butter.

3. Heat an electric skillet to about 350F. 

4. Add a teaspoon or more of coconut oil to coat the bottom of the electric skillet. If you don't have an electric skillet, you may melt coconut oil in a skillet on the stove over medium heat. Make sure the whole surface is coated in oil so that the pancakes don't stick. 

5. Measure out batter by the 1/4 cupful. Each one will make a small pancake. 

6. Let cook for 1-2 minutes, or until the pancakes are brown on the bottom. Flip and let cook for another minute.

7. Serve while warm with maple syrup, more peanut butter on top & berries to taste! YUM! 

** Gluten Free Flour Mix: Whisk together 4 cups of brown rice flour, 1 2/3 cups potato starch and 2/3 cup tapioca flour in a large bowl. Store the extra in a ziplock bag in the refrigerator for using in other recipes. 

Red Wine Marinated Burgers

red wine marinated burgers

Ah! These are the fancy burgers that I remember my mom making for a very large family party at our house when I was a kid. We used to serve these with French  bread as the bun and with optional onions which is also delicious. However, these can be so yummy served "bun-less" on their own alongside some oven fries and some vegetable or pasta salad. YUM!! 

Take your family barbecue to the next level with these tasty burgers! You will not regret it!! 

Marinated Red Wine Burgers: 

Adapted from: The Sunset Book of Entertaining

Note: This recipe makes 12 burgers. You may reduce it to make fewer burgers if you wish. 

4 pounds grass fed beef (80% lean and 20% fat) 

1/2 cup (heaping) of chopped green onions

1.5 tablespoons sea salt

1/4 teaspoon  freshly ground black pepper

1/2 a bottle of red wine of your choice

Optional: Crumbled blue cheese for the top

1. Mix the beef, onions, salt and pepper together in a bowl. Don't over mix. 

2. Form 12 patties and put a "dimple" with your thumb in the center of each one. 

3. Place the patties in a large rectangular glass dish. 

4. Pour the wine over the burgers. 

5. Cover the dish with foil and place the dish in the fridge. Marinate the burgers 2-4 hours. 4 hours is best. 

6. Heat your grill to medium heat. Grill the burgers, flipping only once. Make sure the internal temperature reaches 145F. Then, take the burgers off the grill and top with optional blue cheese. YUM!! 

 

Enjoy!!