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!! 

 

Trista's Spinach Pesto

Trista's spinach pesto

This summer I was looking to create an amazing vegetarian dish that would round out my menu for  my Josephine meals clients. I remembered that my husband told me about the barbecue he had when he first moved in to the house we live in now, much before I met him. He said that he decided to have grilled polenta with pesto for vegetarian guests. That sounded amazing to me & so I decided to create my own version. 

This is the pesto recipe that I made based on an appetizer recipe that I found. It is fabulous and so great to top many dishes! I hope that you enjoy it this summer as it is bright, flavorful and amazingly delicious! 

Trista's Spinach Pesto: 

Adapted from the book: Portland's Palate

Makes 2 cups pesto

 

2 large garlic cloves

1 cup pine nuts

2 cups fresh baby spinach

1/2 cup fresh basil

1 cup olive oil

1 1/2 cups freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Note: You can add extra basil or spinach if you want your pesto to be thicker.

 

1. In the bowl of a large food processor, process the garlic until finely minced. 

2. Add the pine nuts and puree the mixture. 

3. Add in the spinach and basil, process until they are finely chopped. 

4. Add in the olive oil and process. 

5. Finally, add in the grated cheese, salt and pepper. Process until smooth. At this point you can add more basil or spinach to reach your desired consistency. Taste for seasonings and add more salt and pepper to taste. 

Enjoy! 

This is wonderful on top of a creamy, grilled polenta wedge! YUM!! 

 

Fresh Garbanzo Beans with Chili and Lime!

fresh garbanzo beans with chili and lime

This recipe came out of the fact that I bought an interesting new ingredient at the Mexican grocery store. I began to look up ways to cook these fresh garbanzo beans and I found that you could cook them in a frying pan. Who knew? I am so excited by this new ingredient. This recipe makes an amazing snack or side dish that is so flavorful! I love the tang of the lime and the chili and salt that hits your tongue as you pop a fresh garbanzo bean out of the pod and into your mouth, such a fun experience! I love it! Do you love to try new ingredients? I hope that you have fun with this simple and fun recipe! 

I hope that you have a chance to experience this fun ingredient soon! 

You can find these fresh garbanzo beans here locally at various Mexican markets, or you can find them at Winco stores in the section by the fresh chili peppers and mushrooms by the produce. 

Fresh Garbanzo Beans with Chili and Lime: 

2 cups fresh garbanzo beans

olive oil

fresh juice from 1 lime

1 teaspoon ground chili powder

1/2 teaspoon kosher salt

1. Heat a large frying pan over medium heat. Drizzle in olive oil and heat. 

2. Add in the fresh garbanzo beans still in their pods. 

3. Fry the garbanzos in the olive oil until browned. 

4. Let the garbanzos cool in a bowl off heat. Then, add the lime juice, chili powder and kosher salt. Toss to coat. 

5. Serve as a delicious side dish or a fun, healthy snack. Yum! Note: To eat, you will savor the chili, lime outside, then take off the outer shell of the bean and pop the bean in your mouth. This is a really fun snack! 

Almond, Flax and Seed Crackers

Delicious Almond, Flax and Seed Crackers!

Because I have very busy days as a self taught gluten free chef, working on my blog and also working on my business as a Josephine chef cooking meals for my clients I need a lot of healthy snacks! 

I love snacks that are super healthy and have lots of protein, yet don't require a lot of preparation once they are made. It is wonderful to be able to grab something like a healthy cracker and some nut butter with a cup of tea to relax with during my work breaks throughout the day. 

If you are a super busy person with a lot of tasks to do during the day I am sure you can relate. I hope that you enjoy baking up a batch of these snack crackers to have on hand. They are so pretty because they have an organic shape and they would be lovely at a party as well served with hummus or other dips. 

Enjoy the recipe! 

Almond Flax and Seed Crackers: 

Adapted from a recipe from Bon Apetit

1 cup gluten free old fashioned oats

3/4 cup finely chopped almonds

1/3 cup ground flax seed

1/3 cup finely chopped walnuts

3 tablespoons sesame seeds

3 tablespoons poppy seeds

1 teaspoon kosher salt

4 teaspoons coconut oil, melted

1 tablespoon pure maple syrup

3/4 cup room temperature water

parchment paper + baking sheet

 

1. Preheat your oven to 375F. 

2. In a large bowl mix together all of the dry ingredients. Then, stir in the coconut oil and the maple syrup. Mix in the water and let the mixture sit to soak for 10 minutes. 

3. After soaking for 10 minutes, place the mixture on a piece of parchment paper the size of the baking sheet. Place another piece of parchment paper on top and roll the dough out until very thin, or about 1/8 inch thick. Peel off the top layer of parchment paper and place on the baking sheet. 

3. Bake for about 15 to 20 minutes or until golden brown on top. Then, flip the cracker over and peel off the parchment to bake on the other side. Bake for an additional 15-20 minutes. Take the crackers out of the oven and then when they are cooled, break apart and enjoy! 

I love having these crackers as a high protein snack and also I love to put nut butter on them. Yum! 

Enjoy these crackers as a daily snack or as a fun appetizer for a party served with a dip like hummus! 

With care,

Trista