Gluten-free Italian food done to beautiful perfection at Bella Notte Italian Trattoria in Lexington, Kentucky

Bella Notte Italian Trattoria, Lexington, Kentucky
Bella Notte Italian Trattoria, Lexington, Kentucky

Restaurant: Bella Notte Italian Trattoria, Lexington, Kentucky

Gluten-free and Italian food don’t always go hand-in-hand.  Believe me.  More than once I have relegated myself to the salad, but no croutons, please, at an Italian eaterie.  In fact, unless I hit up a local chain or one of the box chains that has a couple of gluten-free options (Olive Garden, Carrabbas), pasta is usually off my radar unless I make it myself at home.  And, unfortunately, much of the gluten-free options at the box chains are meat heavy…which doesn’t work for this vegetarian.

But, every now and again, you find a place that surprises you.

Bella Notte Italian Trattoria in Lexington, Kentucky, is one of those places.

I probably never would have given Bella Notte a second look if I were simply passing by on the road.  I tend not to notice Italian places anymore because most of them have nothing I can eat.  But I have this great app on my iPhone called Find Me Gluten Free and I used it to find somewhere I could eat after I ran in The Great Buffalo Chase 5K on the Fourth of July.  One of the places it returned was this little Italian Tratoria on Nicholasville Road in Lexington.

Bella Notte is a very unassuming looking building just off the main drag.  We arrived shortly after it opened for lunch.  It wasn’t very busy at the time, but by the time we left, it was starting to pick up.  I liked arriving before the crowd, especially with my dietary needs.  That way I could be certain that my waiter or waitress understood my food allergies.

Little did I know that I wouldn’t have even had to worry about it here.  The staff at Bella Notte knows their stuff.

Inside Bella Notte, Lexington, Kentucky
Inside Bella Notte, Lexington, Kentucky

We were greeted warmly at the door and escorted back to a table near the far wall and window.  The restaurant has a very homey feel to it.  Christmas lights line the trees inside, twinkling in the dimly lit setting.  The walls are a rustic yellow, but the area is set up like you might be eating out on a terrace in Tuscany.  From the ceiling, little yellow stars dangle overhead.  Bella Notte, as you may know, means ‘beautiful night’ in Italian.

We were seated and our waiter came over to get our drink orders while we looked over the menu.  I knew from my gluten-free app that this place had gluten-free pasta, so that was a plus.  When the waiter returned with our water, I let him know that I was medically gluten-free and he said they had a menu for that.

Boy…did they ever have a menu.  He returned only a moment later with a full page menu, that resembled their regular menu, only excluded items that were not safe for me to eat.  He also explained as he poured out the olive oil for the fresh, homemade bread my roommate could enjoy with her meal, that I should not feel compelled to sample the herbed oil as it does have gluten in it.  I was also informed that both soups of the day, a tomato basil and a corn soup, were both gluten-free.  I love a helpful staff.

After giving me a moment to decide on something off the gluten-free menu, he returned and we placed our orders.  My roommate went with the Chicken Parmesan ($9.00).  She had never tried Chicken Parmesan before and was intrigued.  This one included a hand-breaded chicken breast served over a spaghetti marinara, topped off with mozzarella and provolone cheeses and fresh basil.  With the option for either a soup or a salad, she opted for the Tomato Basil soup.

Bella Notte's Gluten-Free Menu
Bella Notte’s Gluten-Free Menu

My waiter then turned his attention to me.  I ordered the Gluten-Free Penne Arrabianta ($7.00).  I was going to get the corn soup, but just to be certain I asked if it was also vegetarian and he said it was not.  So, instead I went with the Salad Rustica.  He took down the order and went to go put it in at the kitchen.

I was already feeling very confident about eating here.  The staff was definitely putting my mind to ease with their knowledge of the menu and the care they were taking with my order.  I released a huge sigh of relief and before I knew it, the soup and salad arrived at the table.

The Salad Rustica is a beautiful blend of seasonal fresh greens, lemon juice, extra virgin olive oil, tasted walnuts, and a side of the chef’s vinaigrette.  When it was set down in front of me, I was elated.  Not only was it a vibrant salad, but they put the dressing to the side instead of dowsing my salad in it.  I appreciated that more than ever because I’ve grown into not drowning my salad in dressing like I used to, and most restaurants tend to be heavy-handed on the dressing, especially a vinaigrette.  I dug in…and wow.  The walnuts are what really make this salad pop.  The greens were crispy, fresh, and perfect.  The waiter gave my salad some cracked black pepper on top and it really helped amp up the flavor in the greens.  The lemon juice and olive oil were the perfect seasonings for this salad.  And the vinaigrette was delicious.  The chef was right on point with those.

After leaving a clean salad bowl, the main dishes arrived at the table.

Bella Notte's Salad Rustica
Bella Notte’s Salad Rustica

My bowl of Gluten-Free Penne Arrabiata looked absolutely fantastic.  My mouth was watering as I took a moment to look it over, take a picture on my cell phone and my camera, and finally picked up my fork and dug in.

Let me first say that when ordering gluten-free here, the gluten-free pasta is a fusilli.  So, the penne in my pasta was replaced with a perfect al dente gluten-free fusilli. pasta.  The rest of the dish remained true to the original.  The pasta was coated in a homemade marinara sauce with crushed red chilies, a chili-infused olive oil, lemon juice, and topped with fresh basil.  One bite, and I was hooked.  It was a delicious, spicy pasta.  One of the best arrabiata pastas I have ever had.  Honestly.  The red pepper was added to perfection.  And the olive oil that had been infused with chili really gave it the perfect kick that I look for when I order an arrabiata pasta.  I was beyond impressed.  And I ate the entire bowl of pasta, savoring each perfect gluten-free noodle.  Which, by the way, was amazing.  It didn’t crumble and fall apart on my fork or under the marinara.  It remained a perfect al dente throughout the entire meal.  Impressed doesn’t even begin to cover it.

We both were quite happy with our food and the service at Bella Notte in Lexington, Kentucky.  But, we had a 12:30 movie to catch at the cinema just up from the restaurant, so we didn’t linger nor grab a dessert.  It was okay though; we were both completely stuffed.  Our check was handed to us and I was quite happy to see that Bella Notte also does not charge you extra for ordering something gluten-free.  There was no upcharge for the gluten-free pasta or anything.  I felt like a normal customer and that, sometimes, is not an easy thing to come by as a gluten-free foodie.

Will I return to Bella Notte next time I’m in Lexington?  Of course.  I didn’t expect to find such care, such precision, and such knowledge at an Italian restaurant, but Bella Notte does everything right.  And the food was amazing.  So, if you are out and about in Lexington, Kentucky and looking for a great place to eat…check out Bella Notte.  Honestly, take my word on this one.  It’s a gem of a place that knows its food and happily caters to the gluten-free diner.

A beautiful dining experience at a beautiful restaurant…in the heart of Kentucky’s bluegrass region.  Bravo, Bella Notte.  Bravo.

Bella Notte's Gluten-Free Penne Arrabiata
Bella Notte’s Gluten-Free Penne Arrabiata

The Great Buffalo Chase 5K – Frankfort, KY (July 4, 2012)

Me crossing the finish line of The Great Buffalo Trace 5K – Frankfort, Kentucky
Me crossing the finish line of The Great Buffalo Trace 5K – Frankfort, Kentucky

Race: The Great Buffalo Chase 5K

Place: Frankfort, KY

Date: July 4, 2012

Time: 25:01

Okay…I’m going to admit it.  I’m more than a little ticked at the official results for The Great Buffalo Chase 5K race.  Why?  Because according to my Garmin, I finished at 24:59, as opposed to the 25:01 I’m listed under.  But…what can you do?  You have to go off the official, even though I started my Garmin when the air horn blew and stopped it after I crossed the finish.  Whatever.  It wasn’t going to be a new PR anyway, but I’m sort of protective of that sub-24 minute I set.  I’ll let it slide this time as it was around 86 degrees out and extremely humid that morning.

Happy 4th of July!!  Get out of bed early, despite dealing with neighbors setting off fireworks (during a ban) into the wee hours of the night, and get in the car to get to Frankfort, Kentucky.  That was what happened.  The full moon was still shining down on us as my roommate and I stepped out into the heavy, moist air that morning and packed up the car for our little sojourn to Frankfort (again).  I was more than a little tired and was nowhere near awake as we drove to Buffalo Trace Distillery, the start and finish of the annual Great Buffalo Chase 5K.

I knew this race was going to be bigger than most in the Frankfort area, because cash prizes were being waved.  BIG cash prizes.  Like…come in first and win $3000.  Yeah…like that.  So it was no surprise to arrive to a line of traffic, some very fit runners, and the ‘Kenyan”-types (who basically won it all).  Sure, I had dreams of winning that cash for myself, but…I’m not that fast of a runner.  I was looking at the previous year times and the winner came in at 16 minutes and change.  At 16 minutes, exactly, I was at Mile 2.

The other plan was to just run the hell out of this race.  Just push myself as hard as I could possibly manage and find out just what I can do during a 5K race.  I sometimes feel I just glide through and don’t really challenge myself at races until that last mile.  If I did it more during the first part, I might actually see some progress.  But the heat, humidity, and excessive heat index took away that option as well.  The best thing to do was to just run a smart, good, fun race.

And that’s what I ended up doing in the end.

But…we’ll get there.  First…upon arrival, I headed to the Visitor Center of the Buffalo Trace Distillery to get my packet.  The line in there was rather crazy, but it didn’t move too slowly.  It might have taken about 10 minutes total to get through the line and get my packet and t-shirt.  I snagged a sip of water from the water cooler before heading out to get my number pinned on and head out to stretch out my limbs, not just from the morning car ride, but to prepare for the race.

There wasn’t too much time to do that though.  No sooner had I started that the race director was on a bullhorn telling runners to head to the starting line as the race would be starting in 15 minutes.  Wow.  Okay.  Minor stretching done…both Cathy and I started to trek toward where the start would be.  We had a lot of people behind us too as well as in front of us.  Big race…you betcha!

No time for niceties at the start line either.  I got a good luck hug from my roommate and went to find a place in the mass of runners lining up.  I went back a little way, then realized there was no timing chip on this race…so I moved up as close as I dared and stayed there through the announcements and the instructions on our start.  I got my Garmin working on finding its satellites and then worried with my iPod.  I got both prepped just in time, because we heard “Runners ready…”  And then…an air horn blast sent us off for the race.

This was a relatively flat out-and-back 5K race.  There were some very minor rolling hills, but no steep inclines to sap your energy.  Instead, the heat would do that.  So thank God we only had to deal with one and not both.

The first mile of the race is around the warehouses buildings located inside the distillery grounds.  They took extra precautions to cover up tracks that run through there so no runners would trip or get their foot stuck.  I appreciated that effort.  After hit the the warehouse area, we head out onto the roads and begin to make our way around the beautiful ponds via the roads around Buffalo Trace Distllery.  Mile 1 came and went and I was making better time than I anticipated.

As I made my way toward Mile 2, we ran over a rolling country hill and headed back in toward the warehouses.  And this is where it gets evil, friends.  The race actually rounds back around two warehouse buildings, which leads runners right past where the finish line is sitting and waiting.  The crowd waiting there was awesome and shouted out support for everyone as they began to make their way back around and out of the parking lot to head back the way we all came and back toward the distillery one more time.

As I was making my way into Mile 3, I was nearing the end.  And as I ran over a bridge, I passed a young boy who was wheezing heavily in the heat of the morning.  I asked if he was okay and he said he’d be fine.  At his wave to continue on I went.  And I pushed it as much as I could toward the finish line.  Like I said, it was hot and heat just saps me of any push at the end.  I gave it what I could muster and crossed that finish line.

As I mentioned, there were no timing tags on this race, so we had to stay in line and hand over the bottom part of our race bibs in the order we came in.  I stopped my Garmin watch as I crossed the finish and it read 24:59.  But…official results had something to say about that.  But after I handed over my number, I made my way over to where there was some ice cold water waiting, grabbed a bottle and downed it.  I was dripping sweat from the heat and just needed to cool down.  But I had places to be, unfortunately, so no time to really cool down and dry off.  I grabbed my running bag and went into the bathroom to try to mop myself down and get changed.  I managed.

More water was downed as I came back outside and then I posed with the buffalo statue.  Racers were still coming in.  An ambulance pulled up as we were preparing to leave.  Apparently a female runner pushed too hard in the oppressive heat that morning and they were coming to check on her.  Cathy and I bid adieu to the race and headed out for the rest of the day in Lexington, Kentucky…which involved gluten-free pasta for me for lunch at a local Italian place and a showing of The Amazing Spiderman at the movie theater there.  It was a good day.

It took an entire day to get the official results, but they were finally posted.  So, officially, my results for The Great Buffalo Chase 5K are that I finished in 25:01 (2 seconds off of my official Garmin time).  I was 129/612 overall.  And I was 6th in my division.  Not too shabby given the heat that day and how tired I was at the start of the race.  I was really hoping to just run a hard race and push myself, but with how hot it was, I had to run it smart and save that experiment for another time.

And already…I hope to go back next year and do it again.  Fantastic race.  I had a blast.


Recipe: Tropical Fruit Fro-Cho Ice Pops

I’m not always a cookie/cake/brownie/ice cream kind of girl.  While I love them all (because, hey…I’m a woman and sometimes…you gotta have your treat!), sometimes something light, fruity, and smooth is what you crave.

When such a craving hits…I know just what to make.

Frozen yogurt popsicles.  But…as I am an avid Chobani lover, in my case they are Fro-Cho pops.  Any yogurt will do…but I love Greek yogurt because it doesn’t upset my stomach like regular yogurt does (lactose intolerance), it has an added kick of protein (which my vegetarian self loves), and I just find it versatile.

Let me tell you, these frozen treats are so easy to make.  Go ahead and mix and match whatever fruit you choose.  I was just using what I had left over and frozen from when I made the Fruit Salad Ice Pops.  Any combination of fruit and yogurt (I used vanilla, but plain or any flavor would work just as well) will make these frozen pops shine.

Recipe: Tropical Fruit Fro-Cho Ice Pops

Tropical Fruit Fro-Cho Ice Pops
Tropical Fruit Fro-Cho Ice Pops

Servings: 8
Time: Prep 10 minutes; Freeze 6 hours

Ingredients:

  • 4 ounces strawberries, hulled and halved ( 3/4 cup) and frozen
  • 2 kiwis, peeled and sliced into 1/4-inch rounds and frozen
  • 2 bananas, peeled and sliced and frozen
  • 1 cup Vanilla Chobani Greek Yogurt

 

Directions:

Place the frozen fruit and the yogurt into the blender.  Blend until well mixed

Pour mixture into the ice pop molds.

Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

~*~*~

I find that when it comes to making yogurt pops, frozen fruit works best.  And then some of the freezing is already done ahead of time for you.  This makes a very smooth mixture.  If you aren’t a fan of the taste of Greek yogurt, add some honey to balance out the flavor, or use a 2% fat instead of fat free variety.  Chobani makes both and other brands out there as well.

During these hot days of summer…cool off with something nutritious and homemade.

Recipe: Asian Noodle Salad

Seeing as how I’ve been getting plenty of fruits and vegetables from my local CSA, I have been trying to work up meals that will use everything up in time for the next bin.  That’s not as much of a problem this week as since I am going out of town, I had to cancel my incoming bin.  And I know I will have some carryover produce for the beginning of next week.  That’s fine.

But it has introduced me to a lot of new dishes and new foods to prepare.  And, with the help of Delight Gluten-Free Magazine, I prepared one of their featured recipes – a Chilled Asian Noodle Salad.  I tweaked the recipe only slightly (I left out the apple), but the rest of it was all used.  And my vegetable crisper drawer saw a lot of use today as I readied the ingredients and mixed everything together.

Without further adieu…this gluten-free/vegan recipe…

Recipe: Asian Noodle Salad

Asian Noodle Salad
Asian Noodle Salad


Servings: 4-6
Time: Prep 15 minutes; Cook 10 minutes

Ingredients:

  • 1 package rice noodles (I used A Taste of Thai)
  • 1 teaspoon sesame oil
  • 1 teaspoon hot chili oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons gluten-free Tamari soy sauce (I used San-J)
  • 1 tablespoon natural peanut butter (I used Peanut Butter & Co.)
  • 1 cucumber, peeled, seeded, and julienned (thinly sliced)
  • 1 carrot, peeled, and julienned
  • 1 cup bean sprouts
  • 1/2 cup bok choy, thinly sliced
  • 1/2 cup cabbage, thinly sliced
  • 2 tablespoons cilantro, finely chopped
  • 1/4 cup unsalted peanuts, rough chopped for garnish

Directions:

Bring water to a boil in a large pot.

Cook rice noodles as directed on package.  Rinse noodles with cold water, drain well, and set aside.

In a small bowl, whisk together sesame oil, chili oil, rice wine vinegar, gluten-free Tamari soy sauce and peanut butter until well combined.

Add noodles, all vegetables, and cilantro to a large bowl.  Toss to combine.

Pour the dressing over the noodle salad, and toss gently with tongs to mix well. Garnish with the chopped peanuts and serve immediately, or after refrigeration if desired.

~*~*~

The most difficult part of this was tossing it, to be honest.  I had all the noodles on the bottom, all the veggies on top, and then the sauce over it…and my largest bowl just wasn’t large enough.  But…I managed.  And in the end, I was left with a fantastic, flavorful noodle dish that was perfect for dinner!  All the flavors worked.  And, as I mentioned, the original recipe called for a Granny Smith Apple to be peeled and julienned as well, but I didn’t have one on hand and the salad didn’t lack anything minus the apple.

Love Asian flavors and food?  I highly recommend this dish!

 

Taking the guess work out of grocery shopping in Milwaukee, Wisconsin

Gluten-Free Trading Company, Milwaukee, Wisconsin
Gluten-Free Trading Company, Milwaukee, Wisconsin

I never thought I would say this, but…I LOVE MILWAUKEE!

I was there last weekend for the sole purpose of running in the Rock ‘N Sole Quarter Marathon.  It was quite a haul from my Southern Indiana home, but the race sounded like so much fun.  So…my roomie and I were Milwaukee bound.

As I have learned from past travel experiences…come prepared.  That’s exactly what I did.  I packed up a reusable grocery bag with gluten-free foods and snacks to keep at our hotel…just in case there was nothing I could really eat while in Milwaukee.

Heh.  I totally pegged the city wrong.

In fact, Milwaukee is the home of the happiest place on Earth for anyone gluten-free.  And that, my friends, is a completely gluten-free grocery store.  YES!  I kid you not.  What is this oasis of gluten-free goodies called?

The Gluten-Free Trading Company.

Gluten-Free Trading Company, Milwaukee, Wisconsin
Gluten-Free Trading Company, Milwaukee, Wisconsin

And it is located on South Chase Avenue in Milwaukee.  Incidentally, they have another store located in Pewaukee, Wisconsin as well.  Who would have thought Wisconsin would be a hub to embrace a gluten-free lifestyle.  Mind boggling…but true.

I think I might have squeed aloud when I walked into the doors of the Gluten-Free Trading Company.  Why?  Because this little shop has aisles and shelves and freezers and fridges that hold only gluten-free goods.  This means the guess work is taken out of it.  I didn’t have to sit there going…”well, it doesn’t contain gluten, but it shares equipment with products that have wheat…so…” (Yes…those always go on the shelf.  I’ll pay extra for the peace of mind of knowing that something is absolutely gluten-free).  I literally could go in there with a basket and just pile stuff in (and I just might have done that…twice…) and not have to second guess anything.  COMPLETELY 100% EVERYTHING GLUTEN-FREE!!

Pardon me while I do my happy dance of gluten-free joy.  It was like a nirvana of gluten-free awesomeness.  Seriously.  I didn’t even know where to begin as far as shopping went.  But what I did end up doing was snagging items I had  never seen where I live to try out.  Oh, I was one happy girl in that little grocery store.  So happy.  I think I was smiling like a loon the entire time as I was checking out products, deciding on what to try, and telling myself I could not buy one of everything…as much as I wanted to.

I went slightly over my budget.  I admit it.  But I was just so elated that such a place existed…where I could go grocery shopping and not spend half the time staring at ingredients, allergen information, and certain key words that clue me in on whether or not I can consume it or not.  It was something I haven’t been able to do in over a year.  And I loved every moment of it.

I loved it so much that I returned the following day…very close to their closing time to grab a few more things.  I was leaving to head home the following morning, so it was my last chance.  I was good and kept myself to a limited number of items.  Even better, I discovered that the Gluten-Free Trading Company also ships.  SO…if there is something I got that I love and still can’t get anywhere around here…they can get it to me.  Let the second happy dance of joy commence.

Check out their Web site:  Gluten-Free Trading Company

And if Milwaukee wasn’t already winning me over with the restaurants aplenty that do gluten-free foods (see previous blogs), the fact that they have TWO such places that do just gluten-free stuff is astounding.  I wanted to get over to A Gluten-Free Frenzy, which is a grocery store and café in Milwaukee, but they had closed by the time we made our way over there.  So…something to check out the next time.  From the Web site, I might just have to get a snack while visiting there too.

Milwaukee…you really surprised me.  Between being able to safely eat dinner somewhere and have an appetizer, entree, and dessert, and being able to grocery shop in not just one, but two places completely dedicated to gluten-free foods…it just won my heart.  I love you.

And I hope to come back and visit soon.

Now…what would it take to get a place like this near where I live, right?

*wistful sigh*

My haul from the Gluten-Free Trading Company, Milwaukee, Wisconsin
My haul from the Gluten-Free Trading Company, Milwaukee, Wisconsin


Recipe: Eggplant Rollatini

I love eggplant!  Love it.  It’s nutritious.  Delicious.  And highly underrated.  Let’s face it…you say eggplant to someone who never really has tasted one and you get the wrinkled up nose and the comment that they don’t like eggplant.  Well, how do they know?  And have they ever had eggplant done right?

One of my favorite things to cook with eggplant is eggplant rollatini.  This recipe is fantastic and snagged from one of my favorite magazines to dive into every month – Prevention.

It’s healthy, easy , and delicious.  The eggplant is soft and tender, like a noodle…but healthier.  And the filling…yeah…it’s the star.  If you are unsure about eggplant, I recommend trying out this recipe and seeing if it changes your mind.  Trust me…you’ll fall in love with it.

Recipe: Eggplant Rollatini

Eggplant Rollatini
Eggplant Rollatini

Servings: 4
Time: Prep 10 minutes; Cook 50 minutes

Ingredients:

Directions:

Preheat the broiler.

Coat a large baking sheet with olive oil cooking spray.

Coat a 9″x 9″ baking dish with cooking spray and place 1/2 cup of marinara sauce on bottom of dish to coat.

Peel the eggplant, if desired.  (Personally, I left the skin on).

Cut lengthwise into 1/4″-thick slices.  Place on the prepared baking sheet and coat with olive oil cooking spray.

Broil 6″ from the heat for 10 minutes or until softened and lightly browned, turning once.  Reduce the oven to 350°F.

Combine the ricotta, Parmesan, basil, garlic and pepper in a medium bowl.

Divide evenly between the eggplant, spooning onto 1 end of each slice.

Roll the slices around the filling, starting from a short side.

Arrange seam sides down in the prepared baking dish.

Spoon 2 cups of the marinara sauce over the eggplant rolls and sprinkle with the mozzarella and Parmesan cheese.

Cover and bake for 25 minutes or until heated through.

Serve.

Eggplant Rollatini freshly baked and out of the oven
Eggplant Rollatini freshly baked and out of the oven

~*~*~

The most difficult part of this recipe was slicing the eggplant.  Originally the mandolin slicer was what I attempted, but that didn’t work out.  A run to the grocery store later and another eggplant and I was hand slicing these as thin as possible.  It worked.  And my eggplant browned up nicely under the broiler.

Even better, once I arranged the 8 rolls of eggplant, sauced it, cheesed it, and allowed it to bake, it came out perfectly.  I mean…what’s not to love about baked, tender eggplant rolled around a delicious blend of cheeses and topped off with sauce.  I even used my homemade marinara sauce from my previous post for this dish.  Perfect pairing.

Go on.  Go get an eggplant and try this one for yourself.  It’s not only nutritious…but it is guaranteed to satisfy even the pickiest palate.

Recipe: Homemade Marinara Sauce

Welcome to the point where I sit in the kitchen, staring at a bowl full of organic tomatoes on-the-vine, and think to myself it’s time to branch out a little and try to create and do something with them…because I had a lot of tomatoes and I didn’t want them to go to waste.  I also had an eggplant in the refrigerator from my weekly CSA and I had every intention of cooking up some eggplant rollatini with it.  So, what better way to use tomatoes up than to make your own marinara sauce.

And that’s exactly what I did.  In a fly-by-the-seat-of-your-chef-pants sort of way.  I went into the pantry, the spice cabinet, and the fridge and pulled out ingredients I felt would make a flavorful marinara sauce.

In the end…I wasn’t disappointed.

This…good friends…is my very own recipe!!!

Recipe: Homemade Marinara Sauce

Homemade Marinara Sauce
Homemade Marinara Sauce


Servings: 4
Time: Prep 15 minutes; Cook 30 minutes

Ingredients:

  • 2 pounds organic on-the-vine tomatoes
    3 cloves garlic, minced
    1 small white onion, chopped (about 3/4 cup)
    1 tbsp tomato paste
    1 tbsp balsamic vinegar
    1/2 cup red wine
    1 tsp dried basil (or 2 tbsp fresh)
    1/2 tsp dried oregano
    1/2 tsp dried parsley
    salt, to taste

Directions:

Bring a large pot of salted water to boil.

Prepare an ice bath and place near the stove.

Using a paring knife, cut a shallow x onto the bottom of each tomato and carefully add the tomatoes to the boiling water and cook until the skins split, 15 to 20 seconds.

Using a slotted spoon, remove the tomatoes and place immediately into the ice bath.  When they have cooled completely, removed the skins and discard.

Quarter the tomatoes. Remove the seeds.  Chop the tomatoes and set aside.

Heat about a tablespoon of olive oil in a large skillet set over medium-high heat.

Add the onion and cook until softened, 3-4 minutes.

Add the garlic and continue cooking until fragrant, about a minute more.

Stir in tomatoes.  Cook until sauce reaches a simmer, then reduce heat to medium-low. Add the balsamic vinegar and tomato paste, and stir in.  Cook, stirring occasionally, until the tomatoes are tender, 20 to 25 minutes.  Add the red wine and allow liquid to simmer and reduce.  Add salt, to taste.  Then stir in the basil, oregano, and parsley.

Pour the ingredients from the pan into a food processor and pulse until it is to the consistency that you like.

Serve over pasta, pizza, veggies…or whatever.  This marinara is so versatile.

~*~*~

I admit it…I was playing with fire when I went into the kitchen to cook this up.  I started off with a recipe, but before even getting started, I tossed it out, said “Screw it…I’m winging it.”  And that’s what I did.  The result…a flavorful, robust, delicious marinara that I ended up using over homemade eggplant rollatini.  Great flavor.  The tomatoes and the wine pair up perfectly and really bring the flavor to the sauce.  I surprised myself when I cooked this up.  Now I can’t wait to get in there and experiment some more.

Please…try my recipe and let me know what you think!

Bon Appétit!

Recipe: Confetti Corn

There are just moments that occur while you are watching Food Network that you sit there, staring at the screen, drooling, and wishing you were BFFs with the chef because the dish they are making just looks and sounds so fantastic.  Sometimes, these recipes are completely out of the league of the everyday home chef.

But not in the case of the recipe for Confetti Corn, compliments of the Barefoot Contessa.  You know…she is an amazing chef and it’s not difficult to change up her higher-fat/calorie recipes to make them healthier.  Believe me…I have done it.  But there is no need for such things with this vegetable dish.

Trust me…no one I have made this for has disliked it at all.  It always receives rave reviews.  So…now it’s your turn to give this dish a try.  I promise…you won’t disappoint.  As Ina Garten says…you’ll be turning the flavor way up.

Recipe: Confetti Corn

Confetti Corn
Confetti Corn

Servings: 6
Time: Prep 15 minutes; Cook 15 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 small orange bell pepper, 1/2-inch diced
  • 2 tablespoons unsalted butter (I used Earth Balance)
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons julienned fresh basil

Directions:

Heat the olive oil over medium heat in a large saute pan.

Add the onion and saute for 5 minutes, until the onion is soft.  Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt.

Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness.

Season to taste, gently stir in the basil and serve hot.

~*~*~

Yes…it really is that easy.  And with the easy comes a dish that offers burst of flavor with little seasoning.  The ingredients and fresh produce are the stars of this dish and they really shine.

But…don’t just sit here taking my word for it.  Try it yourself.  You’ll be surprised at how much flavor comes out of these vegetables.  So delicious.

Recipe: Fire-Roasted Tomato Salsa

When it comes to Mexican delicacies like guacamole and salsa, there is one chef who I would bet my life on to have a fantastic recipe.  That man is the amazing Rick Bayless.  And once again, he proved me right when I was determined to make my own salsa for the first time…ever.  This recipe is not only easy, but it has a nice slow burn to it.  It’s fantastic and it will definitely show you how brilliant this chef is when it comes to Mexican fare.

One important thing I did learn…while cutting the jalapeños…should one accidentally squirt you directly in the eye…it will burn…a lot.  And it will hurt…a lot.  Oh…and your eye might swell up.  Mine did.

Ah, the life lessons we learn in the kitchen.

But without further adieu…the recipe that won my salsa-loving heart.

Recipe: Fire-Roasted Tomato Salsa

 

Fire-Roasted Tomato Salsa
Fire-Roasted Tomato Salsa


Servings: 12
Time: Prep 5 minutes; Cook 30 minutes

Ingredients:

  • 1 to 2 fresh jalapeño chiles
  • 3 garlic cloves, unpeeled
  • 1 15-ounce can diced tomatoes in juice, preferably fire roasted
  • 1/4 cup (loosely packed) chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Salt

Directions:

In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic.  Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop.  Peel the skin off the garlic.  Scoop into a food processor and pulse until quite finely chopped.

Add the tomatoes with their juice.  Re-cover and pulse until you have a coarse puree.  Scrape into a serving dish.  Stir in the cilantro and lime juice.  Taste and season with salt, usually about 1/2  teaspoon.

Serve.

~*~*~

As I said, this salsa has a nice kick to it, and I even scraped out the seeds of the jalapeños.  But, it isn’t too spicy.  If you wanted less heat, I recommend using a milder chile or perhaps just using one as opposed to the two that I used.  But, this is a nice, medium-heat salsa that compliments a good handful of gluten-free tortilla chips.  And…yes…it really is that easy to prepare.  So get your your pan and your food processor.  This delicious and flavorful salsa can be yours to indulge in too.

Thank you again, master of Mexican cuisine.  One again, Rick Bayless…you rocked it out.

Recipe: Gluten-Free Apple Cider Peanut Butter Chip Scones

Whew.

Now that I’m back to being in one place for an extended period of time, I’m back in the kitchen with a vengence.  Oh yes…you better believe my brain is coming up with new ways to dress up a recipe, creating my own, and just testing things out to see how they work.  This…is my element.  This is what I love.  So, I step away from the freezer for a moment and pull out my baking sheets and ingredients.  The plan is to use ingredients I have so no grocery store trip is necessary.

One of my favorite snacks of all time is apple with peanut butter on it.  So…I just happened to have Reeses Peanut Butter Baking Chips in my pantry, apple cider and applesauce in my fridge, and a moment to spare for my favorite room in the house – the kitchen!

Gluten-free baking is tricky, but satisfying.  When you get it right, you get it right.  I’ve been playing around with my scone recipe quite a lot lately, adding things and subtracting things to not just be gluten-free, but also vegan.  Why?  Because I love to experiment.  And this, friends, was an experiment that went completely right.

Recipe: Gluten-Free Apple Cider Peanut Butter Chip Scones

Gluten-Free Apple Cider Peanut Butter Chip Scones
Gluten-Free Apple Cider Peanut Butter Chip Scones

Servings: 12
Time: Prep 10 minutes; Bake 15
minutes

Ingredients:

  • 2-1/4 cup Pamela’s Products Baking & Pancake Mix
  • 1/3 cup sugar (I used Truvia)
  • 2 tsp baking powder
  • 1/2 cup Reeses Peanut Butter Baking Chips
  • 1/4 cup + 1 tablespoon unsweetened applesauce
  • 2/3 cup apple cider

Directions:

Preheat the oven up to 375°F.

Mix the dry ingredients together.

Add the applesauce and apple cider.  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.

~*~*~

Do you love caramel apples?  Well, surprisingly, that’s what these taste like…although with that peanut butter flavor there at the end.  They are soft, delightful little breakfast goodies to bake up for anytime.  And if you love apples with peanut better…yeah…you’ll like these.  I promise.  I mean…the flavor combination is a sure-fire win.

I hope to make these again soon.  Baking up breakfast has never been more delicious and savory-sweet!