It’s squash time!

Monica and Daria say:

We love autumn!

The amazing and changing colors of the leaves, wearing sweaters, eating soup…oh we can go on, and on, and on!

Anyway, another delicious thing about fall is eating winter squash!

You know…acorn, butternut, delicata, pumpkin, and more. You can roast, puree, and sauté each of these in so many different recipes.

Squashes are considered a superfood by nutritionists and with good reason. They are loaded with antioxidants, have anti-inflammatory properties, are rich in vitamins (particularly folate), are loaded with beta-carotene (a super skin food), and are full of fiber.

Eating them is a no-brainer….you just need some great recipes!

Since the butternut squash is one of OUR favorites, we decided to combine it with some pasta to make yet another dish for “Meatless Monday!”

We shy away from veggies that are already cut in the supermarket and like to tackle the cutting ourselves for a fresher taste.

Butternut squash is not the easiest squash to cut due to its hard outside. So we found a neat link to help you cut it.

Now that you are ready to make a “Meatless Monday” dinner, let’s go!

This recipe is versatile as you can switch out the butternut squash for pumpkin, and you can switch out Feta cheese with maybe Goat cheese or another soft favorite cheese!

Happy cooking!

Enjoy!

20150904_170039

GF Pasta with Butternut Squash and Feta Cheese

Ingredients:

4 pounds butternut squash (or fresh pumpkin)

4 ounces sweet onion, peeled and chopped

3 T extra-virgin olive oil

¼ cup fresh sage leaves, torn

Salt and pepper

12 ounces gluten free pasta of your choice

2 T butter

5 ounces Feta cheese, crumbled

20150904_170059

Directions:

Preheat oven to 425 degrees.

Peel, clean, and cut squash into 1 or 2 inch cubes.

Toss squash, onion, olive oil, sage, salt and pepper together in a bowl and then arrange on a Pam®-coated sheet pan in a single layer. Roast for about 30 minutes.

Meanwhile, cook your gluten free pasta al dente, according to package instructions. Strain the pasta and reserve ¼ cup of pasta water.

Return pasta, cooking water, roasted squash, onion, butter, and Feta cheese to pot. GENTLY fold to combine.

Serves 6.

YUM!

20150904_170048

© 2015, Monica & Daria of glutenfreedoubletalk           whisks

 

 

 

Let’s get heart healthy!

Monica and Daria say:

World Heart Day will be celebrated on Tuesday!

Since you may know that heart disease and stroke are the leading cause of death worldwide, it’s important to reduce our risk for these cardiovascular diseases by making some lifestyle changes.

Why not start with the food you consume?

When you think of a traditional American cookout, what foods do you see?

Hamburgers, hotdogs, sausage patties,….well, while we love all of those foods, too, we feel the need to elevate our nutrition a bit while grilling!

So, at our cookout today, we decided to select a lean protein and surround it with some heart friendly veggies!

20150805_172749

Our choice was organic, free-range, hormone and antibiotic free chicken!

The vitamin B6, found in chicken, is particularly helpful to your heart. Research has shown that B6 fights cardiovascular disease by lowering levels of homocysteine, an amino acid in the blood that is affected by diet. Homocysteine is understood to cause damage to the inner linings of arteries and in turn, promotes blood clots.

We are so lucky that we have a local farmer nearby who provides us with this wonderful protein that contains essential nutrients and vitamins.

We chose to cut the chicken into tenders to make it easy to thread onto our skewers. And of course, the grill time is reduced as well.

20150805_165856

 

20150805_170630

 

It’s nearing the end of grilling season, but we can still get our hands on some delicious corn on the cob. A great source of soluble fiber, corn provides heart healthy benefits. It binds with cholesterol and carries it out of your system, which helps lower levels in your blood and reduces your risk of cardiovascular disease.

We brushed our cobs with organic coconut oil and grilled on low to medium heat, cooking 1 to 2 minutes on each side until slightly brown. Take it easy on the salt shaker….remember, you are trying to be heart healthy!!

Last, we have our dark leafy greens.

Statistics claim that only about one quarter of all adults consumes the recommended 3-4 servings of veggies per day!

The health benefits of eating your greens are well established. They are crucial to our heart health for countless reasons including their role in strengthening the immune system, improved blood circulation and purification, and lowering cholesterol.

We buy organic and like to include organic beets whenever we can. The cleaned whole beets are simply roasted in aluminum foil until tender, cooled, and then sliced to be placed onto the salad….so yummy!

This night our salad was sprinkled with a wee bit of feta cheese, which contains calcium that helps keep your bones strong, but remember that feta should be an occasional indulgence…not an everyday occurrence, since it is high in sodium!

Let’s pump up the greens and improve your health!

 

Here is the simple chicken recipe to get you grilling, too!

Moroccan-spiced chicken skewers

Ingredients:

2 tsp cinnamon

2 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

1 tsp kosher salt

½ tsp pepper

2 T olive oil

1 ½ pound of chicken tenders

Directions:

Put all spices into a Ziploc bag and shake until blended. Add olive oil and knead to blend.

Add chicken and knead to coat until blended again.

Place bamboo skewers into water to prepare for grilling.

Marinate for a few hours in refrigerator.

When ready to grill, thread each tender on a bamboo skewer.

Grill 4 minutes per side….yummy!

20150805_170454

Doesn’t this look so good?

20150805_172806

It really was a great meal to eat and to share, knowing that you were kind to your body, as well as those of your guests!

All organic and all gluten-free, of course!

Enjoy!

© 2015, Monica & Daria of glutenfreedoubletalk

 

Zucchini and pasta…a match made in heaven!

Monica says:

When I think of dinner on a Friday, it’s a meatless meal!

Why?

Well, for so many years, growing up Catholic, we weren’t allowed to eat meat EVER on a Friday! So I guess you can say that I’m in a rut…but actually it’s a good rut!

There are so many wonderful meatless meals that you can come up with and being Italian, the Mediterranean diet fits the bill so beautifully.

So now I would like to share a recipe from my oldest friend’s mother, who everyone calls Nana Angie.

Nancy has been my friend since first grade so she really is my oldest friend…I can hear her now….”But you’re older than me!” Yes, chronologically I beat her by one month and two days (but who’s counting?)!

Nana Angie might be the BEST Italian cook in my little world! Everything she makes and has made over the years is just delicious. And she lives to feed everyone and anyone who visits with her! She is just a great lady!

Anyway, when I first tasted this pasta dish at Nancy’s house, I fell in love! And over the years, I think I have perfected it, but being a “throw a little of this, and a little of that” kind of cook, I found it really hard to write this recipe down!

So I hope it turns out great if you try it…and if it doesn’t, I apologize!

Cooking isn’t the fine art that baking is!

So here goes….enjoy!

DSC04862

Zucchini, cheese, and eggs

Ingredients:

1-2 T Olive oil

1 medium onion, chopped

2-3 slender young zucchini, chopped

2-3 cloves of garlic, diced

Gluten free pasta of your choice (16 oz)

1 can tomato sauce (16 oz)

1 can crushed tomatoes (32 oz)

Salt and pepper

Pinch of oregano, basil, and parsley (if you have fresh spices, USE them)

1 egg

2-3 T Romano cheese

DSC04859

Directions:

Chop your onion and zucchini and set aside.

Make the pasta according to package directions.

Heat the olive oil in a skillet and sauté the onion first. When the onion becomes semi-soft, add the garlic and zucchini, sprinkle a bit of salt and pepper, and sauté until zucchini is fork tender.

Now add your sauces….first the tomato sauce. Stir to combine.

Then add your crushed tomatoes. Stir.

Add the spices.

Now let the mixture get incorporated and let simmer for a few minutes.

Right before serving, beat the egg with the Romano cheese and add to the skillet.

Incorporate the egg mixture by continually stirring for 2 minutes (sauce will lighten to a pleasant orange color).

DSC04860

Rinse your pasta and place into a large bowl. Pour your sauce mixture over and top with additional Romano cheese OR…

you can place pasta in individual bowls and top with sauce.

DSC04863

Just don’t forget the grated Romano cheese on top!!

© 2015, Monica of glutenfreedoubletalk, inspired and conceived originally by Nana Angie

Veggie Lasagna…gluten-free and gorgeous!

Monica says:

Is your mouth watering looking at this picture?

20150514_164914

If so, then you need to make this gluten-free lasagna and make yourself happy!

Lasagna has always been a favorite meal in our household.

The saucier and cheesier the better!

But when Daria and I were diagnosed with celiac disease, our meals changed quite a bit….especially the Italian ones!

In 2002 the products that are on the market today were virtually non-existent. We ate very blandly and endured many a boring meal while we educated ourselves about this thing called a “gluten-free diet!”

We did have the occasional pasta but it was made by my hubby and Daria’s daddy who grew up making cavatelli with his Nana! He used Betty Hagman’s cookbook, The Gluten-Free Gourmet Cooks Fast and Healthy, like a bible. Thank God for Lewie because we were still getting used to our new lifestyle and were often sick!

Fast forward to today….gluten-free products abound! But we still find ourselves shying away from the commercially produced and processed items because we feel better eating “whole” foods.

Not to say that we aren’t grateful for the strides made in gluten-free food….we are! We just know what’s best for us…

as I’m sure you know what is best for you!

That being said, I have developed a recipe for gluten-free veggie lasagna that incorporates

all of the fresh and wonderful vegetables that I love.

Hope you give this recipe a try!

20150514_164511

Gluten-free Veggie Lasagna

This recipe has five parts…first, make the sauce…second, blend the cheese mixture…third, boil the noodles…fourth, sauté your veggies…and fifth, put it all together!

Sounds like a lot of work but it is so worth it!

Let’s get started…

Homemade Tomato Sauce

Ingredients

2 T extra virgin olive oil

1 small onion, chopped fine

3 cloves of garlic, minced

2-28 oz. cans crushed tomatoes

1-15 oz. can tomato sauce

Sprinkle of basil

Sprinkle of oregano

Dash of cracked pepper

Directions

Sauté the onions and garlic in extra virgin olive oil in a large sauce pan on medium heat.

Add the remaining ingredients and bring to a rolling boil.

Then reduce heat to medium low and cook for an hour making sure to stir every now and then.

After one hour, simmer for an additional hour.

MEANWHILE, while your sauce is getting lovely….

Cheese Mixture

Combine these Ingredients

32 oz. of Ricotta cheese

1 egg

Pinches of parsley, oregano, and basil

Dash of salt and pepper

Set the mixture aside and place in refrigerator.

NOW it’s time to make the…

Pasta

Boil ONE box of gluten-free lasagna noodles according to the package directions.

Cool.

Time to chop and sauté the…

Vegetable Blend

Ingredients

2-3 T extra virgin olive oil

1 medium onion, chopped

2-8 oz. packages of mushrooms, chopped (baby bellas)

3 large carrots, chopped

3 small to medium zucchini, sliced

3 cloves of garlic, minced

1 bag organic baby spinach

Mozzarella cheese, grated

Romano cheese, grated

Directions

Sauté mushrooms and onions in extra virgin olive oil first. When translucent and semi-soft, remove to a plate.

Next, sauté the carrots, zucchini, and garlic until semi-soft.  Add in the spinach and stir through the veggie mixture until it wilts slightly.

Remove to the plate with the mushrooms and onions.

And now it’s time to assemble the lasagna!

Get your favorite 9 x 13 pan out and get ready to layer! (I use a non-stick ceramic baking dish)

Place sauce on the bottom of the pan, followed by noodles, followed by veggies, followed by ricotta mixture topped with a sprinkle of grated mozzarella and Romano cheeses.

Repeat.

Make sure you end with a layer of noodles on top, covered with sauce and topped with Romano cheese!

20150514_164454

 whisks   © 2015, Monica of glutenfreedoubletalk

So the next time you are craving lasagna, why not try a vegetable version?

You can really pump up your recommended veggie intake for the day and have fun doing it!

20150515_134426

Buon Appetito!

© 2015, Monica of glutenfreedoubletalk

Easiest supper ever!

Monica says:

My sister, Maria, and I went to Sam’s Club last week to pick up a few necessities.

Well, if you’ve never been to Sam’s or a “warehouse” store like it, then you can only imagine that it is nearly impossible to stick to your list!

Strolling through the huge aisles, you see so many items that would be great to buy, but are so NOT necessities.

With more and more gluten-free items hitting the grocery stores, supermarkets, and retailers, I suppose Sam’s is getting in on the action, too. But the two purchases that I made were very good, indeed!

The first was gluten-free orzo pasta! Daria and I have never seen it in the store before and needless to say, I was super excited!

DSC06410

Thanks, Delallo’s!

The second was the jar of roasted peppers …. A medley of green, and yellow peppers.

Once again, thanks, Delallo’s, which by the way, is an awesome Italian marketplace in Jeannette, PA! Lewie and I have visited there and you feel like you are in an Italian food heaven!!

The jar of peppers had a recipe right on the jar’s tag…all I had to do was substitute the whole-wheat orzo for the gluten-free and voilà!

DSC06411

Supper is born!

When I got home, I ran to Tarone’s Italian Market in town, and purchased some mild Italian sausage (we don’t do HOT sausage) to round out my ingredients! All the rest I had at home!

I just followed the instructions on the label and here’s my easy supper!

DSC06412

 

We thoroughly enjoyed this meal and will definitely make it again….I split the orzo packages with Daria and gave her the peppers so that she can try it, too!

DSC06415

So, make it an Italian night….a simple Italian night!

And don’t forget the wine!

Enjoy!

© 2015, Monica of glutenfreedoubletalk

It’s National Crab Day!

Monica and Daria say:

We just love when Lewie (hubby and daddy) cooks!

He is great in the kitchen…will try any recipe that looks intriguing and his food is always delightful!

We are very luck women!

In honor of crab day and since we posted our crab cakes in an earlier post, we wanted to share a crab soup or bisque that Lewie whipped up for a cold winter evening.

DSC05741

This soup uses FRESH lump crab meat…that really makes the difference! The crab is so sweet and tender; it literally melts in your mouth!

So without further ado…

Crab Bisque

Preparation time:  20 minutes

Cook time:  45 minutes

Servings:  6

INGREDIENTS

1 cup onion, minced

1 cup carrot, minced

21 ounces of chicken broth (we like College Inn low sodium in the box)

4 tablespoons GF arrowroot starch

6 tablespoons butter

1 cup heavy cream

1⁄2 cup cooking sherry

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1⁄2 teaspoon cayenne pepper (or less if you don’t like spicy!)

Fresh chives, minced (optional)

Pinch of kosher salt

1⁄2 pound fresh lump crabmeat

 

DIRECTIONS

Sauté onion and carrot in 2 tablespoons butter until soft. Set aside.

In a 4-quart saucepan, melt 4 tablespoons butter and add arrowroot starch, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). Make sure it doesn’t burn!

Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.

Add onions and carrots, cover, and simmer for 1/2 hour.

Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and crab and simmer an additional 5 to 10 minutes.

Garnish with fresh minced chives if desired.

Note:  Adapted from a recipe on http://www.food.com

DSC05743

Enjoy!

© 2015, Monica & Daria of glutenfreedoubletalk

 

February Foods We LOVE! Italian Wedding Soup

Monica and Daria say:

Everyone has an idea of their perfect comfort food. Maybe it’s chicken and dumplings, mac ‘n cheese, or apple pie.

We have several….and one of our favorites on this “National Homemade Soup Day” happens to be Italian wedding soup!

DSC06006

“For me, it reminds me of my Aunt Kate,” says Monica. “She raised my Dad when he lost his Mom as an infant, and she really was more of a Grandmother to me and my sisters, than an aunt. The fact that this wonderful Italian woman lived right down the street when we were growing up, impacted our relationship. And best of all, she was a great cook!”

“Italian wedding soup will always remind me of snow days!” says Daria. “Since my Mom was a school librarian, she would have off when we did, and our ‘jammy days’ were celebrated with lots of cooking, baking and great food. We absolutely loved our ‘next-doors’ and would exchange our snow day creations with them (they were cooking and baking, too) and just play and eat all day! Such great memories!”

We have our Aunt Kate’s “original” Italian wedding soup recipe, which she called “Chicken Endive Soup” but had to update it when we became gluten-free. And remember, she was Italian and cooked by instinct, so it was more “a little bit of this and a little bit of that!” We really had to try and pin down the amount of each ingredient!

So the recipe we present here is based on the original and even though it’s gluten-free, it has the same flavor profile.

DSC06008

Italian Wedding Soup

Ingredients

For soup base:

1 medium onion, chopped

1 clove garlic, minced

4 carrots, peeled and sliced into rounds

2 celery stalks, chopped into bite-size pieces

6 chicken cutlets (thick-cut) or 2 chicken breasts (we use organic), cut into bite-size pieces

3 boxes of chicken broth (32-oz.); low sodium/no MSG (we use College Inn)

2 cups of additional chicken broth (use Herb Ox chicken packets to season)

For bite-sized meatballs:

1 lb. ground chuck

½ cup gluten-free breadcrumbs

3 T Locatelli (Pecorino Romano) grated cheese

1 large egg, organic

For later:

1 bag fresh baby spinach (8 oz.)

1 cup Schär Anellini gluten-free pasta

3 large eggs, organic

2 T Locatelli (Pecorino Romano) grated cheese

Directions

Chop all ingredients for soup base first. Then in a large stock pot, sauté onion and garlic in 1-2 T of olive oil until fragrant on medium heat.

Add carrots and celery and continue to sauté for a few minutes while stirring every so often.

Next add chopped chicken and sauté until each piece is slightly browned on all sides.

Now add the 3 boxes of chicken broth and the additional 2 cups of broth. Season with salt and pepper. Stir until combined and cook for at least ½ hour.

In the meantime, mix the bite-sized meatballs by combining the ground chuck, gluten-free breadcrumbs, grated cheese, and egg until well combined. Roll the mixture into small balls and place on a plate.

Turn up the heat a notch to a rolling boil, and place the meatballs into the pot. Stir and let cook for 5 minutes. The meatballs will become nice and brown.

Lower the heat now to low, cover, and let the soup cook for at least one hour to allow the flavors to infuse.

Now it’s time to add the pasta!

Increase the heat to medium and place pasta into the pot. The pasta will only take a few minutes to cook, so keep an eye on the soup and when you are satisfied with it, turn it down to low. Cover and add the washed baby spinach and let it wilt. Keep soup on low heat.

Right before serving
Beat 3 eggs with a fork and add 2 T grated cheese into it. Beat until combined. Add this mixture into the soup on low heat now and stir constantly for 3-5 minutes.

Ladle soup into large bowls and serve with gluten-free bread of your choice.

Have additional grated Locatelli cheese on hand for your family and guests to add to their delicious bowl of soup!

© 2015, Monica & Daria of glutenfreedoubletalk   whisks

DSC06009

Note that the original endive was replaced with fresh baby spinach. Spinach provides more vitamin A and protein, so it seemed a logical choice!

The pastina (tiny pieces of pasta) was replaced with gluten-free Anellini pasta by Schär….perfect for our soup!

DSC06007

We hope you try making this great soup and realize that it really isn’t that hard!

It’s so worth the effort!

Enjoy!

© 2015, Monica & Daria of glutenfreedoubletalk

Marinara Sauce the Italian Way!

Monica says:

Oh we just love Italian food!

Since my husband, Lewie, and I are both ½ Italian, it just seems that we are wired to eat the Mediterranean way.

Our girls are ¼ Croatian, ¼ Polish, and ½ Italian, or CroPoTalian as we nicknamed them! They grew up with Daddy’s famous meatballs, and homemade noodles by the score!

You get it now….we LOVE Italian food!

Being diagnosed with celiac disease made eating Italian a big problem. Twelve years ago we didn’t even know how to make gluten-free meatballs, noodles, etc.

But guess what? We learned little by little and now, with the market being flooded daily with a new gluten-free product, it’s hard to keep up!

When Daria and I were in Florida last April at the Gluten Free Living conference, we met a sales representative for Conte’s Pasta. We struck up a lively conversation about missing really good pasta and he had us taste the ravioli he was making on site….it was delicious! And it turned out that he was from good old Pennsylvania and lived only a few miles from me! Talk about crazy, huh?

Anyway, I was on a mission when I got home to find these ravioli and luckily I did at Wegman’s .

DSC03976

As soon as I purchased a bag or two (one for Daria), I rushed home and made my favorite marinara sauce from my favorite Italian cookbook, Eat This…It’ll Make You Feel Better! by Dom DeLuise.

DSC03982

Well, I have been keeping these ravioli in my freezer and decided to make them for dinner last night. They are delightful…you must try them!

And here is the recipe for the marinara sauce from my beloved cookbook….compliments of the late and great Dom DeLuise. By the way, I highly recommend your purchasing the cookbook. You not only get great recipes, but stories that make the recipes come alive! It is available on amazon.com.

DSC03979

Mamma’s Marinara Sauce

4 T olive oil

5 cloves garlic, minced

2 28 oz. cans ready-cut peeled tomatoes  OR  5 pounds fresh tomatoes, peeled & sliced

1 6 oz. can tomato paste

4 T sun-dried tomatoes, chopped (optional)

10 fresh basil leaves

Pepper

Grated cheese

In a deep 10-inch frying pan, heat the olive oil and gently sauté garlic on medium heat. Add tomatoes, tomato paste, and sun-dried tomatoes, if you are using them.

Continue to heat for 20-30 minutes, stirring occasionally.

When serving pasta, tear basil leaves and sprinkle on top of the pasta. Add pepper and grated cheese to taste.

Optional: You can add 1 medium onion, finely chopped, and sauté with the garlic.

©Eat This…It’ll Make You Feel Better! by Dom DeLuise

DSC03980

DSC03978

DSC03977

Add a side salad, a little grated cheese, maybe some vino, and you have dinner!

Enjoy!

© 2015, Monica of glutenfreedoubletalk

Creamy risotto…worth the wait!

Monica says:

Wishing we were still in Italy…I can’t believe that we were able to see such a wonderful place!

It was breathtaking in so many ways…the sights, the sounds, the smells.

And of course, I am remembering some of the food that we enjoyed. One of my favorite lunches was a seafood risotto in Venice…oh, it was so delightful!

DSC05200

So it made me wonder…can I actually make a risotto that comes even close to that one?

I am always up for a culinary challenge and I will try any recipe at least once, so…

My quest for a shrimp risotto began.

And this is what I came up with while cruising around on various food sites.

Thank you, Epicurious

http://www.epicurious.com/recipes/food/views/Shrimp-Risotto-4970

Shrimp Risotto

Ingredients

  • 5 cups canned low-salt chicken broth
  • 3/4 cup dry white wine
  • 6 tablespoons (3/4 stick) butter
  • 2 teaspoons minced garlic
  • 1/4 teaspoon dried crushed red pepper
  • 1/2 pound uncooked large shrimp, peeled, deveined
  • 3/4 cup finely chopped onion
  • 1 1/2 cups Arborio rice* or medium-grain white rice
  • 2 tablespoons plus 2 teaspoons chopped fresh parsley

 

Preparation

Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.

Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.

Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

What I did differently…

I used ½ pound of cooked shrimp (I had a bag from Sam’s Club), so I didn’t have to sauté the shrimp….just added them in with the wine.

DSC05712

I also added mushrooms when I added the onion and garlic. Since I had a bunch of fresh mushrooms that I didn’t want to waste, it seemed like a good idea…and it was!

DSC05711

The only thing about making risotto is that you need to be focused on what’s happening in your skillet at all times. The risotto demands your attention in order for it to be creamy and smooth (you will be stirring it almost constantly) ….and of course, that’s the desired outcome!

DSC05713

Timing is important, too.

Risotto needs to be eaten immediately. If not, it may become dry! Who wants to eat dry risotto??

There you go…shrimp and mushroom risotto with a side salad. Delicious!

DSC05714

So if you’ve never cooked risotto, give it a try…it’s easier than you think!

All you need is “Solo un altro po’ pazienza” (Just a little patience!)

Your tummy will thank you….and be super happy!

© 2014, Monica of glutenfreedoubletalk

Flounder dinner in under 15 minutes!

Monica says:

I am just amazed by how quickly I can prepare flounder!

DSC04663

Since I had bloodwork done recently and it was discovered that I have high “bad” cholesterol, my doctor suggested that I eat more fish. And because two of my three sisters are on cholesterol medication, it is also presumed that it might be hereditary….sounds like this might be the case!

<Best advice….talk with your siblings as you get older and find out what’s up with them medically!>

So, I have been looking for different ways to prepare fish and on a shopping trip, I decided to purchase a large bag of wild caught flounder filets at Sam’s Club.

I was really in a hurry the other night and when I peered into the freezer and saw the flounder, I pulled out the bag and read the package. One of the featured recipes said that you could bake the filets frozen and I thought….why not? Usually I defrost my fish, so this was a real breakaway moment for me!

First, I always think of my side dishes so I grabbed ½ cup of white and ½ cup of red quinoa (looks so pretty this way) and put that on to boil and then simmer (15 minutes total). Then I saw that I had frozen peas in the freezer and they were chosen as my second side!

DSC04659

Next, I prepared a homemade lemon dill concoction to put over the fish by squeezing one lemon, adding dried dill, and salt and pepper.  Then I decided to add some gluten free bread crumbs to the fish and gently dusted each piece and placed them in a 425 degree oven for 13-15 minutes.

While the fish was baking, I started chopping up salad ingredients. I also chopped some fresh scallions and mint to add to my quinoa along with a drizzle of olive oil. Salt and pepper and you’re done!

DSC04664

To my great surprise, the flounder came out flaky and delicious!

My two sides were ready and all I had to do was set the table.

A double shot of protein and some great veggies…..of course, you can never eat too many veggies!

Enjoy!

© 2014, Monica of glutenfreedoubletalk