Category: Recipe

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Recipe: Gluten-Free Chocolate Peanut Butter Chip Scones

Ooops…I did it again.  I created a new variety of scones for breakfast goodies on busy gym mornings.  These things happen.

I can’t help it.  The kitchen calls to me and sometimes I just look in my pantry and refrigerator and throw something together with what I have.  This was one of those times, and the results were epic and just…really delicious.

I love chocolate.  I love peanut butter.  So the marriage of the two in scone form (another favorite) seemed like a great idea.  So, I pulled out my mixing bowl and all the necessary ingredients and got to baking.  In the end…what emerged was chocolate-peanut buttery goodness in a delicious gluten-free breakfast pastry form.

Best of all…it’s really easy to make.

Recipe: Gluten-Free Chocolate Peanut Butter Chip Scones

Gluten-Free Chocolate Peanut Butter Chip Scones
Gluten-Free Chocolate Peanut Butter Chip Scones


Servings: 12
Time: 20-25 minutes

Ingredients:

  • 2 cups Pamela’s Products Gluten-Free Baking & Pancake Mix
  • 1/4 cup cocoa
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 cup Reese’s Peanut Butter Chips
  • 4 tbsp peanut butter
  • 1 egg, beaten
  • 2/3 cup milk (I use unsweetened vanilla almond milk)


Directions:

Preheat oven to 375°.

Mix the dry ingredients together.

Cut in the peanut butter using two knives.

Add the milk and beaten egg.  Mix together with a fork.  Dough will be thick.

Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet.

Bake for 15-17 minutes.

~*~*~

One bite and I was in breakfast scone heaven.  Honestly.  Not only was replacing the butter with peanut butter a stroke of genius, it meant that at times, little pockets of melted peanut butter hit your palate unexpectedly.  The peanut butter chips by Reese’s were perfectly matched with the cocoa that made the scones chocolate.  Yeah…if peanut butter and chocolate is one of your vices…these will help satisfy your craving.  Bite-for-bite…I was so happy with how these turned out, given I was just sort of messing with the usual scone recipe and giving it my own personal tweaks to accomodate my supplies and my cravings.

Seriously…these are worth making and feasting on.

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Recipe: Gluten-Free Brown Sugar and Cinnamon Pancakes

Breakfast.

Glorious breakfast.

It’s the most important meal of the day, and quite honestly…my favorite meal of the day.  I could eat breakfast food all day and never get tired of it.  It’s so versatile.  You can flavor it however you want.  You can make it savory or sweet.  Yes…breakfast is the meal of champions and I never skimp on it.

On Sunday night, my roommate opened up the pantry and spotted my Bob’s Red Mill Gluten-Free Pancake Mix and declared that she was craving pancakes and…perhaps…we could have that for breakfast the following morning.  When I asked what kind of pancakes she wanted, she deflected it back to me.  She didn’t care.  She just wanted pancakes.

So, after a run that morning, I returned home and settled into my apron with the needed supplies and with a few ingredients tossed in, what emerged was these glorious little griddle cakes.

Recipe: Gluten-Free Brown Sugar & Cinnamon Pancakes

Gluten-Free Brown Sugar & Cinnamon Pancakes
Gluten-Free Brown Sugar & Cinnamon Pancakes


Servings: 4
Time: Prep 10 minutes; Cook 10 minutes

Ingredients:

  • 1-1/2 cups Bob’s Red Mill Gluten-Free Pancake Mix
  • 1 large egg
  • 3/4 cup milk (I used unsweetened vanilla almond milk)
  • 1 tablespoon canola oil
  • 1 tablespoon ground cinnamon
  • 1 tablespoon light brown sugar
  • splash of vanilla (gluten-free)

Directions:

Combine the ingredients in a large bowl.

Blend all ingredients by whisking vigorously in a bowl until thoroughly mixed.

Let batter stand and preheat a nonstick griddle to medium-high temperature.  Lightly oil or spray griddle with cooking or baking spray.

Pour 1/4 cup of batter onto griddle and cook until the top is bubbly.  Turn and cook until golden brown.  Adjust the temperature as needed.

Spread with a little margarine, sprinkle with cinnamon-sugar, then drizzle with gluten-free maple syrup.

Enjoy!

~*~*~

I wasn’t sure what to expect when I threw this together that morning.  But they were really good.  And the roommate approved, which is good as she was the one craving pancakes.  I think the combination of brown sugar and cinnamon is delicious and when it’s drizzled with hot maple syrup…magic.

Getting bored with blueberry or chocolate chip or just plain pancakes…give these little flapjacks a try.

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Recipe: Vegetable Pad Thai

I love Thai food.  And a good pad thai is one of my favorite things to eat…ever.

My mom knows this, and a little while back mailed me a great recipe that she got online from Redbook for a Vegetable Pad Thai.  I tossed this into my growing stack of recipes to try, but finally got around to actually doing it this past weekend.  And I totally wasn’t disappointed.  This is my tweaked recipe (to keep it vegetarian and gluten-free) from the Redbook recipe that I was sent.  It was quick and easy to make and I always enjoy cooking with my wok.

Recipe: Vegetable Pad Thai

Vegetable Pad Thai
Vegetable Pad Thai

Servings: 4
Time: Prep 20 minutes; Cook 15 minutes

Ingredients:

  • 1/2 pounds flat rice stick noodles (I used Annie Chun’s Maifun Rice Noodles)
  • 1/3 cup Thai sweet chili sauce (I used WorldFoods Thai Sweet Chili w/ Kaffir Lime Sauce)
  • 2 tablespoons low-sodium soy sauce (I used San-J Gluten-Free Low Sodium Tamari)
  • 2  limes, juiced
  • 1  lime, cut into wedges
  • 2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 2 teaspoons grated fresh ginger
  • 3/4 pounds (6 cups) mustard greens, stems discarded, leaves torn into small pieces, and washed well
  • 1 large red bell pepper, cut into thin strips
  • 2 cups shredded carrots
  • 6  scallions, thinly sliced
  • 3 large eggs, lightly beaten
  • 2 cup(s) fresh cilantro leaves
  • Chopped dry roasted peanuts, for garnish (optional)

Directions:

Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat.  Let stand 4 minutes, stirring once or twice, until softened.  Drain; rinse with cold water.

In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.

Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat.

Add garlic and ginger; sauté 30 seconds or until fragrant.

Add greens and cover with lid for 2 minutes or until wilted.

Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender.  Remove vegetables to a bowl.

Return skillet to heat.  Add remaining oil.  When hot, add eggs and scramble just until set.  Add to bowl with vegetables.

Return skillet to heat and add chili-sauce mixture and bring to a boil.   Add noodles; gently toss, using a pasta fork, for 1 minute, to coat.

Return vegetables and eggs to skillet.

Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender.

Transfer to a serving bowl with cilantro and toss.  Top with peanuts, if desired.  Serve with lime wedges.

~*~*~

This had it all.  Spice.  Sweetness.  A bit of bite from the mustard greens.  Protein from the eggs.  Delicious fresh vegetables.  And the light rice noodles that just sort of acted as a great base for the vegetables.  It was delicious.  I’m looking forward to making it again, but putting my own spin on it again.

So, if you’re reading this…thanks, Mom!

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Recipe: Gluten-Free Skillet Cheesy Baked Pasta

There are some things in life that just make me happy.  Honestly.  And it’s not what you would expect either.  On the contrary, something as simple as the fact that making a skillet pasta meant I got to be all chefy and put my skillet in the oven…made me stupid happy.  It’s the little things, my friends.

Tonight, I converted a recipe that came over the e-mail on Recipe.com (which was taken from Family Circle Magazine), from being a simple Skillet Four Cheese “Baked” Pasta to something even better.  A Gluten-Free Skillet Cheesy Baked Pasta.  Additionally, mine is also vegetarian.  And, wow, did this ever go over well at dinner tonight.

Even better…the recipe is easy and everything is simple to prepare and put together.  In the end, culinary magic in a skillet pan.  Cheesy goodness!

Recipe: Gluten-Free Skillet Cheesy Baked Pasta

Gluten-Free Skillet Cheesy Baked Pasta
Gluten-Free Skillet Cheesy Baked Pasta

Servings: 8
Time: Prep 10 minutes; Bake 20 minutes

Ingredients:

  • 16 oz rotini pasta or penne (I used Miller’s Finest Gluten-Free Corn Pasta Rigatoni)
  • 3/4  pound hot Italian sausage (I used Trader Joe’s Gluten-Free and Vegan Soy Chorizo)
  • 1 sweet red pepper, chopped
  • 1 green bell pepper, chopped
  • 1  large onion, chopped
  • 1  tablespoon olive oil
  • 1  jar marinara sauce (I used Classico Fire Roasted Tomato and Garlic)
  • 2  cups shredded Italian four-cheese blend (I used Kerrygold 15 month aged white cheddar)


Directions:

Preheat oven to 450° F.

Cook pasta following package directions.  Drain.

While pasta is cooking, cut sausage into 1/2-inch slices.  (If using Trader Joe’s Gluten-Free Vegan Chorizo, then just cut off the casing and keep aside because you don’t need to add this right away). Seed and slice peppers and slice onion for a total of 4 cups.

Heat olive oil in a large ovenproof skillet over medium-high heat. Add sausage (unless using TJ’s Gluten-Free Vegan Chorizo, where I added it 5 minutes after the vegetables), peppers and onions. Cook, 10 minutes, stirring occasionally, until peppers and onions are tender and the sausage is cooked through.

Add sauce and bring to a simmer.

Stir in the drained pasta and 1 cup of the cheese.

Sprinkle remaining cheese over the pasta and bake at 450° F for 8 minutes or until cheese melts and casserole starts to bubble.

Cool for 5 minutes before serving.

~*~*~

This dish was fantastic.  My roommate has dubbed it her new favorite meal that I’ve made so far.  And the best part is, we still have another 3 days worth of it.  It cooked and baked beautifully, the cheese melting fantastically over the top while in the oven.  I was impressed.

The Soy Chorizo from Trader Joe’s was the perfect substitute for the sausage, although if you are a meat eater, go ahead and keep the sausage.  As I am a vegetarian, I went with something I knew I could have…and thanks to Trader Joe’s a gluten-free sausage does exist.  It added a great kick to the overall dish.  And the use of cheddar cheese instead of an Italian four cheese blend gave some added flavor without being overpowering or too mild.  It was ideal.  And yeah…it melted beautifully.  This was also the first time I used gluten-free corn pasta, and I absolutely loved it.

This is one of the easiest meals to prep and cook.  Just a little chopping and the rest is done via the stove and the oven in one pot (for the pasta) and one large skillet.  It doesn’t get easier than that.

Go ahead…try it.  I promise…you’ll love it.

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Recipe: Gluten-Free Lemon Streusel Pancakes with Berry Compote

It’s Pancake Tuesday!

In honor of today, I am posting up my successful soiree  into a different pancake flavor.  Lemon.  Oh…and it was really light and delicious.  Definitely a palate pleasing flavor in the morning.

So, turn on those skillets and make some pancakes today in honor of the big day.

Recipe: Gluten-Free Lemon Streusel Pancakes with Berry Compote

Gluten-Free Lemon Streusel Pancakes with Berry Compote
Gluten-Free Lemon Streusel Pancakes with Berry Compote

Servings: 3
Time: Prep 10 minutes; Cook 10 minutes

Ingredients for Berry Compote:

  • 1 c. fresh or frozen blueberries/strawberries (no sugar added)
  • 1 tsp. cornstarch
  • 2 packets artificial sweetener
  • 1/4 c. water
  • Dash of salt (optional)


Ingredients for the Streusel Topping:

  • 1/2 cup all-purpose gluten-free flour (I used Gluten-Free Bisquick)
  • 1/2 cup granulated sugar (I used Truvia)
  • 1-1/2 teaspoons grated lemon zest
  • 1/4 cup butter, melted

 

Ingredients for Lemon Pancakes:

  • 1 cup gluten-free pancake or baking mix (I used Pamela’s Products)
  • 1 egg, large
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest


Directions:

Begin with the berry compote.

In small saucepan blend cornstarch, salt, sweetener and water.

Cook over medium heat until clear and slightly thickened, stirring constantly.

Add blueberries (or strawberries, or whatever berry you fancy) and heat until warmed.

For the pancakes, mix all ingredients together until there are no lumps.  Batter should be not too thin or too thick.

Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium low heat, or 350° for electric griddles), flip once.

Serve warm with a topping of berry compote and lemon streusel.

~*~*~

These were lemon-fresh and really delicious.  The image above shows my blueberry compote, but the second day I served up the extras, I made a strawberry compote, which was just as delicious topping these lemon pancakes.  And the streusel topping added an extra flavor punch.

So, happy (gluten-free) Pancake Tuesday.  Get those flapjacks flipping…not just today, but any day!

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Recipe: Gluten-Free Creamy Broccoli Cheddar Soup

I love broccoli cheddar soup.  Honestly.  I used to eat it all the time when I’d go to restaurants.  And then, I became a vegetarian and know that a lot of places make their soups with chicken stock.  To top it off, I then found out I had a gluten intolerance, and most creamy soups are made with flour.

This one is no exception, except I substituted the flour for a gluten-free all-purpose flour and vegetable stock instead of chicken stock.  What emerged as it simmered away on the stove was a vegetarian and gluten-free version of a classic soup.  And yes…it tasted absolutely fantastic!

Recipe: Gluten-Free Creamy Broccoli Cheddar Soup

 

Gluten-Free Creamy Broccoli Cheddar Soup
Gluten-Free Creamy Broccoli Cheddar Soup


Servings: 6
Time: Prep 20 minutes; Cook 60 minutes

Ingredients:

  • 1 tablespoon melted butter (I used Smart Balance)
  • 1/2 medium chopped onion
  • 1/4 cup melted butter (I used Smart Balance)
  • 1/4 cup flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
  • 2-1/2 cups half-and-half (I used Horizon Organic half & half)
  • 4 cups vegetable stock
  • 1 lb. (16 oz.) fresh or frozen broccoli florets
  • 1 cup grated carrot
  • Kosher salt and freshly grated pepper, to taste
  • 1/4 teaspoon grated nutmeg
  • 8 ounces grated sharp cheddar cheese

Directions:

Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes.  Add additional butter and flour, whisking for 3-5 minutes to create a roux.  Whisk while adding the half-and-half and vegetable stock.  Simmer for 20 minutes.

Stir in the broccoli florets and grated carrot.  Add salt, pepper and nutmeg.  Simmer over low heat for 30-35 minutes.

Remove soup from heat and pulse with an immersion blender until smooth.  Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.

Return pot to low heat and stir in cheddar cheese.  Simmer for 10 minutes, and serve.

Enjoy!

~*~*~

I have Pinterest to thank for bringing this recipe to my attention.  I adapted it for my own dietary needs.  And it really was a fantastic, creamy, delicious soup.  Perfect for these winter days.  And it was so easy to make.  The most labor intensive part was shredding the cheese and carrot.  The rest…simple.

It’s winter.  That means soup’s on.  So go ahead and make up your own batch tonight!

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Recipe: Gluten-Free Lemon Streusel Muffins

Lemon.  It’s refreshing.  The flavor lends itself to dishes and really turns up the volume.  And I love lemony things.  LOVE!

Lately I’ve been in a scone making mindset when it comes to breakfast for the mornings I am a slave to the gym.  They’re easy to warm up when I get to work and settle in for the day ahead.  But, then I saw this recipe come over my Twitter feed from Delight Gluten-Free Magazine and I knew that this week the scones were going to take a backseat to muffins.

This recipe makes far more streusel than you are ever going to need.  So I have my leftovers in the fridge awaiting a pancake morning!  However, the muffins bake up light and the lemon flavor is AMAZING!  Seriously, it’s the right hit of lemon without lacking flavor and without overpowering the muffins themselves.

Recipe: Gluten-Free Lemon Streusel Muffins

Gluten-Free Lemon Streusel Muffins
Gluten-Free Lemon Streusel Muffins


Servings: 15 muffins
Time: Prep 20 minutes; Bake 25 minutes

Ingredients for the Streusel Topping:

  • 1 cup all-purpose gluten-free flour (I used Gluten-Free Bisquick)
  • 1 cup granulated sugar (I used Truvia)
  • 1 tablespoon grated lemon zest
  • 1/2 cup butter, melted

Ingredients for the Muffin Batter:

  • 2 cups gluten-free all purpose flour (I used Gluten-Free Bisquick)
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar (I used Truvia)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup skim milk (I used unsweetened vanilla almond milk)
  • 1 tablespoon grated lemon zest
  • 1/4 cup freshly squeezed lemon juice

Directions:

Preheat oven to 350 degrees.  Prepare a 12-cup muffin tin with liners and non-stick spray.

To make the streusel topping, in a small bowl combine all topping ingredients and mix together until crumbly. Set aside until ready to use.

For the muffin batter, in a medium-sized mixing bowl, sift together flour, baking powder, and salt.

In the bowl of a standing mixer, combine sugar, eggs, oil, vanilla, milk, lemon zest, and lemon juice. Mix together on medium speed.

Slowly add the dry ingredients and mix until well combined.

Pour batter evenly into the 12 muffin cups and sprinkle topping evenly over the 12 muffins.

Bake for 22 to 25 minutes, until a toothpick inserted comes out clean.

Cool before serving.

Gluten-Free Lemon Streusel Muffin
Gluten-Free Lemon Streusel Muffin

~*~*~

Honestly, one bite and I knew that these were even better than I anticipated.  Do note, I actually ended up using 1/3 cup of Bob’s Red Mill Gluten-Free All-Purpose Flour with the Gluten-Free Bisquik because…I didn’t have enough in the box.  That’s the biggest problem with companies that delve into gluten-free products is they give you so much less than the regular variety.  But it didn’t affect these at all.  And I’m looking forward to savoring each bite after I hit the gym this week.

If you love lemon, you’ll definitely love these!

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Recipe: Gluten-Free Chile Con Queso

You know what’s hard about being gluten-free?  Not having dips anymore at restaurants.  Because most of the time, they do contain some sort of glutenous ingredient.  So, they just aren’t ordered anymore.  As a result, when I begin to crave, I have to go and make my own.

This recipe showed up featured on AOL’s homepage one morning and I bookmarked it.  The only iffy ingredient was the beer, and there are gluten-free beers out there that I could easily substitute.  So, happily, this past weekend I made a point to pick up the ingredients I needed (which wasn’t much, I had most of it) and get to work in the kitchen.

Adapted from a recipe by Eating Well magazine, you’ll want to dip right into this.

Recipe: Gluten-Free Chile Con Queso

Gluten-Free Chile Con Queso
Gluten-Free Chile Con Queso


Servings: 16
Time: Prep 10 minutes; Cook 20 minutes

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 clovesgarlic, minced
  • 1/2 cup pale ale or other light-colored beer (I used Green’s Gluten-Free Triple Blonde Ale)
  • 1 1/2 cups low-fat milk, divided (I used unsweetened almond milk)
  • 3 tablespoons cornstarch
  • 1 3/4 cups shredded extra-sharp Cheddar, preferably orange
  • 1 10-ounce can diced tomatoes with green chiles (Rotel), drained
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • Cayenne pepper to taste (optional)

Directions:

Heat oil in a large saucepan over medium heat.

Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes.

Add beer and cook until reduced slightly, about 1 minute.

Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl.

Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes.

Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using).

Serve warm.

~*~*~

This queso dip had amazing flavor.  I served it up with some gluten-free tortilla chips and it made a fantastic snack.  Also, it’s low in calories…even with the beer as an ingredient.  Since I used almond milk, it took the calorie count under the original recipe’s 84 calories per serving.  Great heat, without being too hot, full of cheese flavor, and it’s so easy to make.  Delicious too!

Go ahead…you know you want to make it!

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Recipe: Gluten-Free Five Cheese Lasagna with a Butternut Squash Sauce

Going gluten-free doesn’t mean you have to give up those pasta dishes that you love.  You just have to make sure you find the ingredients that you can eat.  And with the gluten-free market booming, that’s not a problem.

One thing I do love is cheese!  While at Whole Foods one day, I spotted something called Lemon Ricotta cheese at their cheese counter.  I wanted it.  And then, when I went to make the lasagna, it was gone.  I was told by the nice people working there that it was now out of season.  So, I was bummed.  But decided to make the most of my cheese obsession anyway.

And I paired it with Dave’s Gourmet Butternut Squash Pastas Sauce…which was a nice, sweet, rich kick that really complimented the variety of cheeses sandwiched between gluten-free lasagna noodles.

Here’s my recipe!

Recipe: Gluten-Free Five Cheese Lasagna with a Butternut Squash Sauce

Gluten-Free Five Cheese Lasagna with a Butternut Squash Sauce
Gluten-Free Five Cheese Lasagna with a Butternut Squash Sauce

Ingredients:

  • 9 gluten-free lasagna noodles, cooked according to package directions (I used Tinkyáda Brown Rice Lasagna Noodles)
  • 15 oz part skim ricotta cheese
  • 4 oz mascarpone cheese (I used Whole Foods as it is vegetarian)
  • 4 oz goat cheese (I used Capriole)
  • 3 oz fresh mozzarella medallions (I used Whole Foods as it is vegetarian)
  • 1.5 cups freshly shredded Parmigiano-Reggiano cheese, divided
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 jar of Dave’s Gourmet Butternut Squash Pasta Sauce

Directions:

Preheat oven to 350 degrees.

Mixture of ricotta, mascarpone, goat cheese, shredded Parmigiano-Reggiano, and dried herbs
Mixture of ricotta, mascarpone, goat cheese, shredded Parmigiano-Reggiano, and dried herbs

Cook the lasagna noodles according to package directions.

While pasta cooks, in a medium bowl, mix together ricotta, mascarpone, goat cheese, and 1 cup Parmigiano-Reggiano cheese.  Add dried herbs and mix with a spoon until herbs and cheeses are blended.

Drain the noodles and rinse under cold water.

In an 8×8 baking dish, spread 1/3 cup of Butternut Squash Pasta Sauce on the bottom.  Place three lasagna noodles in the pan.  Top with cheese mixture, spreading gently over noodles.  Carefully pull apart fresh mozzarella medallions and sprinkle over cheese mixture.  Cover with more sauce then add the next layer of noodles.  Repeat this process.

Five cheese mixture layred over gluten-free lasagna noodles
Five cheese mixture layred over gluten-free lasagna noodles

Once final noodles are placed over a layer of cheese and sauce, cover with the remainder of the Butternut Squash sauce.  Then pull apart more of the fresh mozzarella medallions and drop over the top layer.  Sprinkle the remaining 1/2-cup of Parmigiano-Reggiano cheese over the top of the lasagna.

Place lasagna in the oven for 35 minutes or until cheese begins to lightly brown.

Remove from oven and allow to cool for a few minutes before serving.

Gluten-Free Five Cheese Lasagna topped with Butternut Squash Sauce & cheese (pre-bake)
Gluten-Free Five Cheese Lasagna topped with Butternut Squash Sauce & cheese (pre-bake)

~*~*~

This lasagna is a delicious mass of melted cheese and fantastic flavor thanks to Dave’s Gourmet Butternut Squash Pasta Sauce.  If you can’t find that particular sauce, any tomato sauce will do, but this really brought out all the variety of flavors incorporated into the dish.

Love lasagna?  Well, I promise…you’ll love this!

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Recipe: Gluten-Free Pappa Al Pomodoro

For those of you familiar with pappa al pomodoro, you know that it is a Tuscan bread soup.  And for those of you who are part of the gluten-free community, this would normally render this soup off-limits.  But there is a wonderful glory in cooking for yourself.  You can tweak the ingredients as necessary to fit into your diet.

This is a recipe that I got from the Barefoot Contessa, Ina Garten, and I tweaked to not only be gluten-free, but also vegetarian.  Now, I’m sure it is a sin to prepare this recipe by using a gluten-free sandwich bread instead of a fine, rustic, Italian bread (such as ciabatta), but when you have food allergies, you learn to adapt.  The best part is, it substituted brilliantly.

Recipes are meant to be changed, enhanced, and tweaked, which is why I love playing around with them so much.  This is a hearty, filling, fantastic soup.  Perfect for these winter months.

Recipe: Gluten-Free Pappa Al Pomodoro

Gluten-Free Pappa Al Pomodoro
Gluten-Free Pappa Al Pomodoro


Servings: 6-8
Time: Prep 30 minutes; Cook 60 minutes

Ingredients:

Ingredients for Gluten-Free Pappa Al Pomodoro
Ingredients for Gluten-Free Pappa Al Pomodoro

 

  • 1/2 cup olive oil
  • 2 cups chopped yellow onion (2 onions)
  • 1 cup medium-diced carrots, unpeeled (3 carrots)
  • 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
  • 4 teaspoons minced garlic (4 cloves)
  • 3 cups (1-inch) diced Rudi’s Gluten-Free Multigrain Bread, crusts removed
  • 2 (28-ounce) cans Italian plum tomatoes (I used Muir Glen)
  • 4 cups vegetable stock or broth (I used Imagine Low Sodium Vegetable Broth)
  • 1/2 cup dry red wine
  • 1 cup chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan


For the topping:

Topping for Gluten-Free Pappa Al Pomodoro
Topping for Gluten-Free Pappa Al Pomodoro, featuring Rudi's Gluten-Free Multigrain Bread (cubed)

 

  • 3 cups (1-inch) diced Rudi’s Gluten-Free Multigrain Bread
  • 15 roughly chopped sun-dried tomatoes
  • 24 to 30 whole fresh basil leaves
  • 3 tablespoons olive oil, plus more for serving

Directions:

Heat the oil in a large stockpot over medium heat.

Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender.

Add the Rudi’s Gluten-Free Multigrain Bread cubes and cook for 5 more minutes.

Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped.  Add the tomatoes to the pot along with the vegetable stock/broth, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper.  Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.

Meanwhile, preheat the oven to 375 degrees F.

For the topping, place the cubes of Rudi’s Gluten-Free Mulitgrain Bread and basil on a sheet pan large enough to hold them in a single layer.  Drizzle with olive oil and toss well.

Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp.  (Note: The basil leaves will turn dark and crisp, which is perfectly fine.)

Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up.

Stir in the Parmesan cheese.

Serve hot, sprinkled with the topping, chopped sun-dried tomatoes, and drizzled with additional olive oil.

~*~*~

This was a very filling, but highly flavorful soup.  The bread, along with the tomatoes and diced vegetables give it a hearty feel, along with a rustic look.  Add additional seasoning if you feel it needs it, but I didn’t season the Rudi’s bread cubes when they went into the oven, and they were fantastic.

Originally, I roasted the sun-dried tomatoes with the basil and gluten-free bread cubes, but that didn’t work out.  I roughly chopped fresh ones and sprinkled them on top with the oven-roasted topping and it was fantastic.

If you want a filling, delicious Italian soup…I highly recommend Pappa Al Pomodor0…gluten-free and vegetarian style.

It’s a delicious winter treat.