Gluten Free Recipes
- 1 large head raw cauliflower (to yield about 12 ounces “riced”)
- 3 eggs (180 g, out of shell) at room temperature
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 ounce finely grated Parmigiano-Reggiano cheese
- 8 ounces Asiago cheese, grated (can use another semi-hard cheese)
- Vegetable oil, for frying
- 1/3 cup (about 45 g) cornstarch
- 1/2 to 3/4 cup fresh Panko-style gluten free bread crumbs
- 1/2 cup (114 g) plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons tomato ketchup
- 1 tablespoon freshly-squeezed lemon juice
- 1/8 teaspoon kosher salt
- 1 teaspoon smoked Spanish paprika
- Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
First, “rice” the cauliflower. Slice all of the florets off of the cauliflower, rinse them thoroughly, and pulse them in a food processor until they are the texture of short-grain cooked rice. Place the riced cauliflower in a large, microwave-safe bowl (or a medium, heavy-bottom lidded stockpot), add about 2 tablespoons water and cover tightly with plastic wrap (or the stockpot lid). Cook on high for 3 to 4 minutes (or over medium heat for about 5 minutes) until the cauliflower is more tender but still firm. Uncover the bowl or stockpot, and allow the cauliflower to cool until no longer hot to the touch.
Transfer the cooked and riced cauliflower to a large tea towel or cheese cloth, gather the towel or cloth tightly around the cauliflower and wring out all of the moisture. There will be more moisture than you expect. Keep wringing until the cauliflower is clumped and mostly dry. Set it aside.
To a large mixing bowl, add 2 of the 3 eggs and beat well. Add the riced and dried cauliflower, parsley, Parmigiano-Reggiano cheese and Asiago cheese, and mix to combine. The mixture may seem somewhat dry, but will hold together when pressed. Roll the cauliflower mixture into balls about 1 1/2-inches in diameter, pressing the mixture as firmly together as possible. You should have about 12 balls. Set up a dipping station with three flat bowls. In one bowl, place the cornstarch. In a second, place the remaining egg, beaten with 1 tablespoon water. In the final bowl, place the bread crumbs. Roll each ball in the cornstarch, then the egg wash, and finally the bread crumbs, and place it on the prepared baking sheet.*
*Make-ahead Note: The fritters can be made ahead of time up to this point, and frozen in a single layer on a baking sheet until solid, then transferred to a sealed container and kept in the freezer. Defrost overnight in the refrigerator in a single layer on a baking sheet or other flat surface before continuing with the recipe.
Place about 1 inch of oil in a large, heavy-bottom skillet, and place the skillet over medium-low heat. Once the oil is rippling, press the breaded balls firmly between your palms to create a patty about 1/2-inch thick, and place in the oil. Do not crowd the patties in the oil. Cook for about 2 minutes on each side, or until lightly golden brown and beginning to firm up. Place each on paper towels to drain briefly, then return to the prepared baking sheet, placing each fritter about 1 inch from the next. Repeat with the remaining fritters. Place the baking sheet in the center of the preheated oven and bake for 10 minutes, or until beginning to sizzle on the bottom. Remove from the oven, and serve after allowing them to set for about 5 minutes.
To make the dipping sauce, combine all of the ingredients in a medium-size bowl and whisk until smooth. Adjust the sauce to taste. The dipping sauce can be made up to 2 days ahead of time, covered and stored in the refrigerator. Serve at room temperature.
Cherry Tomato, Olive and Thyme Focaccia Bread
- 4 eggs
- 4 Tablespoons plain yogurt
- ¼ cup/ 30g coconut flour
- 1/4 teaspoon baking soda
- 1/8th teaspoon sea salt
- 1 cup/ 112g grated fontina and parmesan cheese
- 8oz / 228g baby tomatoes, sliced in half
- ½ Tablespoon olive oil
- ¼ cup/60g black olives, pitted and in quarters or halves
- 2 Tablespoons fresh thyme leaves
- 2 oz/ 50g Fresh whole milk mozzarella, cut into chunks
- Salt and pepper to taste
- Preheat oven to 375.
- Beat the eggs and yogurt in a bowl until well combined.
- Combine the coconut flour, baking soda, salt and cheese in medium sized bowl.
- Combine the tomatoes, olive oil, thyme leaves, olives and mozzarella in another bowl, add a pinch of salt and pepper and set aside.
- Add the beaten eggs and yogurt mixture to the dry ingredients and mix until well combined.
- Line a baking sheet with parchment paper and spread the mixture in one large or two smaller oval shapes with the back of a spoon or spatula.
- Top with the tomato, olive and mozzarella mixture and bake for 15 to 20 minutes or until lightly puffed and golden around the edges.
- Remove parchment from baking sheet and let cool on wire rack.
- Enjoy warm or at room temperature.
Ultimate Mashed Potatoes with chives
- 5 Yukon Potatoes - They are gold in color
- 3 garlic cloves
- ¼ cup of onion - finely diced
- 4 ounces of sour cream
- 2 ounces of light cream cheese
- ¼ cup of parmesan cheese
- ¼ cup of butter
- Chives - Garnish
- Cut each potato into 4 pieces - I leave the skin on
- Place the potatoes, garlic ,and onions into boiling water - I use a large stock pot
- Boil till potatoes are tender
- Drain ( none of the potatoes, garlic, or onions should come out)
- Place the potato mix back into the pot - over low heat add cream cheese, parmesan cheese, sour cream , and butter
- Mash like it is going out of style
- Place in serving dish and garnish with Chives
Garlic Rosemary Fries
- 1.5 pound of potatoes
- 1 tablespoon of fresh rosemary
- vegetable oil
- 2 cloves of garlic minced
- Heat oil in a skillet - you know the oil is hot enough when you add a drop of water into the oil and it starts sizzling
- Cut the potatoes into fry shape ( I used a mandolin) - add the potatoes to the oil and cook for a few minutes till the fries turn golden brown
- Place "cooked" potatoes on a paper towel to drain excess oil - sprinkle rosemary and salt on the fries at this point
- Garnish with garlic right before serving
- 3 cups red enchilada sauce
- 16 Corn tortillas (halved)
- 2 (15 ounce) cans black beans, rinsed & drained
- 1 (15 ounce) can whole kernel corn, drained
- 6 scallions (green onions), thinly sliced
- 4 cups (about 1.5 pounds) shredded cooked chicken
- 3 cups shredded Monterrey Jack or Mexican blend cheese
- 1 avocado, peeled, pitted and diced
- 1/2 cup loosely-packed chopped fresh cilantro
Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.
Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese.
Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.
*To make this recipe gluten-free, be sure to check the labels of all ingredients to double-check that they are made gluten-free.