Pizza from a gluten-free mix!

Posted in Dinner by glutenfreedoubletalk

Monica says:

Sorry that it’s been so long since I’ve posted, but this winter has not been kind to me!

Let’s just say I am so happy to say “Spring has sprung” and I look forward to reconnecting with all of you!

So here’s my story:

I rarely make anything from a gluten-free mix.

But I have to ask myself why I don’t!

If the ingredients in a mix are well balanced and don’t include much salt and/or sugar, I will consider trying it! Hey, I’ll try anything at least once and if it works, it’s a keeper!

Such is the case with Stonewall Kitchen Pizza Crust.

I had not tried anything by this company yet and wanting something easy for the Lenten season,

I grabbed a box and decided to give it a whirl!

The directions were clear enough so I went to work.

Of course, you needed to pat in onto the cookie sheet and at first I wasn’t sure if I would have enough dough to go around,

but to my surprise, it filled the pan!

One problem: the dough didn’t rise as expected when I put it in a “warm” place. So I put it in the oven on warm for a short time and voila!

Now onto my toppings! Yay!

I generally just use a can of crushed organic tomatoes with lots of seasonings.

Since Daria started partnering with Calicutts Spice Co., I have become infatuated with Robert’s “Mediterranean” spice blend.

It’s fantastic! A must-try!

Anyway, a little sprinkle of Romano cheese, lots of “Mediterrean” spice, some fresh onions, and black olives and it’s ready for the oven!

I wish you could smell what my kitchen smells like now….oh dear!

What a perfect Lenten meal when we are going meatless!

Just glad I bought this mix….you should, too!

30Jan2016

Cream of broccoli soup and Mac ‘n cheese….does it get any better?

Posted in Dinner, Lunch, Soups by glutenfreedoubletalk

Monica and Daria say:

Can you say yum?

Can you say it twice?

Well, that’s what you will be saying when you make these two great dishes!

The first and last soup of our celebration this month is a wonderful recipe shared with us by a great friend, Mike. We remember tasting it for the first time several years ago and we were hooked!

It’s relatively easy but you’ll need some patience and a good blender.

Since it’s a creamed soup, you will need to purée it when all of the ingredients are done cooking. It’s so worth the extra effort….you’ll see!

First begin gathering your ingredients and then follow this recipe!

Saute on medium heat:

1 head of celery, chopped

2 large onions, chopped (we used sweet Vidalia onions)

3 or 4 cloves of garlic, chopped

¼ cup olive oil (we used organic coconut oil)

Add:

½ cup Uncle Ben’s White Rice (We used Jasmine rice and have also used brown rice but it takes a wee bit longer)

½ gal chicken stock (64 oz. OR 8 cups; we use unsalted stock)

Salt and pepper

Heat on medium until soft boil (about 10 minutes)

Add:

2-3 chopped crowns of broccoli

Heat broccoli until it can be fork-pierced

Purée the soup in a blender. We split the batch in two and then added it back into pot!

This soup can be served with a dollop of sour cream or grated cheddar cheese or plain.

We love to garnish it with fresh parsley!

And now…for our homemade gluten-free Mac ‘n Cheese to eat alongside the soup!

Gluten-free Mac ‘n Cheese

This recipe fills an 8“ x 8” glass baking dish with oooey, gooey goodness!

Cook 8 oz of your favorite gf pasta according to package instructions (we love Tinkyada rice pasta and used half of a bag of elbow macaroni).

Meanwhile, gather your other ingredients!

1 T butter

1 clove minced garlic

1 T arrowroot flour (or gf blend)

¾ cup skim milk

4 oz shredded cheddar cheese

4 oz shredded Fontina cheese

Pepper and red pepper

Gluten-free bread crumbs

Romano cheese

Directions:

On medium heat, melt the butter and add in the garlic. Sauté for 30 seconds, add in arrowroot flour and whisk to create a roux.

Now whisk in the milk. Reduce heat to low and add in the cheeses and melt (should melt really quickly!).

Combine the cheese mixture with the pasta. Add a dash of pepper. You may also add some red pepper, if you like.

Place into a small baking dish sprayed with Pam or any cooking spray.

Top with some gluten-free bread crumbs and sprinkle top with Romano cheese.

Bake at 400˚ for 20 minutes.

If you want the top of your mac ‘n cheese golden, you can place it under the broiler for a few minutes before serving….just watch it doesn’t burn!!

This is such a satisfying lunch or dinner!

The combo of these two comfort foods is the best!

Hope you try these and if you do, let us know how you like them!

Enjoy!

13Jan2016

Not your average soup and salad!

Posted in Dinner, Lunch, Salads, Soups by glutenfreedoubletalk

Monica says:

Today was the first snowfall of the season where we live!

I must admit, even though I was secretly hoping that we might skip winter weather all together, it did look beautiful while it was falling!

So since we are working on delivering great soup recipes this month, the soup that I chose for this week is a home run!

As I was going through my recipes this Cream of Crab soup popped out and I just knew that I had to make it…crab is a favorite of ours IN anything, ON anything, and WITH anything!

So I had a handwritten piece of paper, torn on one edge, folded and creased….but I was able to track down the original recipe online.

It just so happens that this recipe won the “Grand Prize” in the Soup Division of the Annual National Hard Crab Derby in Crisfield, Maryland, on Labor Day weekend of each year. So since it was the winner in 2000, I just had to replicate it!

Turns out, that the recipe is gluten free!

The only thing that I changed was instead of using cornstarch, I used 1 T of arrowroot starch in ½ cup of water to thicken the soup.

Yep, that was it!

And let me say, this soup is a full fat dinner or lunch…no skimping here! And surely not for the lactose intolerant, unless Lactaid tabs work for you!

So here is the recipe, credited to Ms. Char Ann Smith…great job, Ms. Smith!

Award Winning Maryland Cream of Crab Soup

INGREDIENTS

1 pint whole milk

1 quart half-and-half

2 pints heavy whipping cream

1 lb jumbo lump crab meat (only from Maryland will do!)

1 tablespoon fresh parsley, chopped

3 teaspoons Old Bay Seasoning

1⁄4 cup butter

1⁄2 teaspoon salt

1⁄8 teaspoon pepper

cornstarch

water

dry sherry, to taste

DIRECTIONS

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.

To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste.

That’s how we do it in Maryland!

To go along with the cream of crab soup, I decided to make a salad with some great ingredients that I had in my fridge.

I wanted it to be fresh and have a lot of texture.

Here’s what I came up with!

Roasted Squash with Beets, Spinach, and Feta

INGREDIENTS

2 acorn squashes, peeled and cut into bite-size pieces (you can use any squash you choose)

4 organic beets, roasted and cut into bite-size pieces

Bed of organic baby spinach (or greens of your choice)

1 (15 oz) can of cannellini beans, drained and rinsed

Pomegranate seeds

Salt and pepper to taste

Feta cheese crumbles for garnish

Dressing:

¼ cup orange juice (from the carton or freshly squeezed)

⅓ cup extra virgin olive oil

DIRECTIONS

Preheat the oven to 400˚ and when ready, roast acorn squash with olive oil, a sprinkle of Autumn Harvest spice blend from Calicutts (or pumpkin pie spice), salt and pepper for approximately 40 minutes or until tender. Turn halfway during roasting.

Whisk the dressing for the salad and set aside.

When the squash is done, cool slightly and then begin assembling the salad.

Place a bed of organic baby spinach in the bottom of a bowl, top with roasted squash (it smells amazing), organic beets, pomegranate seeds, salt (not too much, since the feta cheese is salty), and pepper.

Drizzle with orange/oil dressing.

Garnish with feta cheese.

Oh, so delightful!

So soup and salad definitely warmed up our night!

How about you? Soup and salad?

Enjoy!

6Jan2016

The “Souper” days of January!

Posted in Dinner, Lunch, Soups by glutenfreedoubletalk

Monica and Daria say:

Happy New Year, everyone!

2016 is here and we are excited about the possibilities to come in the next 12 months!

Since our weather here has been so mild, we haven’t been thinking about one of our favorite foods….soup!

However, these past few nights have reminded us that we are, in fact, in the season of winter and are now feeling its frigid temperatures. When we took Molly for her daily walk today, it was an amazing 16 degrees….did we say 16 degrees at 2:30 in the afternoon?

Yikes!

Anyway, this is now soup weather and every week in January we will be sharing a great homemade soup recipe with you!

Our first recipe is for a lentil soup that is not only super easy but is super good!

Lentils, which grow in pods and are part of the legume family, are a super food. They not only help lower cholesterol but pack some serious fiber. If you love your heart, lentils are the way to go because these little powerhouses contain not only fiber, but magnesium and folate, which help prevent heart disease.

So, how about a great recipe for lentil soup?

You got it!

Lentil Soup

Ingredients:

2 T coconut oil

1 medium onion, chopped

3 medium sized carrots, peeled and chopped into rounds

1 T minced garlic

½ tsp dried thyme

½ tsp kosher salt

½ cup chunky tomato sauce

1 ½ cups lentils (we used orange hulled lentils)

32 oz unsalted chicken or veggie stock (we used chicken)

Dash of pepper

1 T red wine vinegar

Directions:

Chop onion, peel and chop carrots, and mince garlic. Set aside.

Heat the olive or coconut oil over medium heat.

Add onion and carrot rounds and sauté until soft (about 5 minutes). Add the minced garlic, dried thyme, and salt. Stir into mixture for about 30 seconds.

Now stir in chunky tomato sauce and cook for 1 minute.

Add lentils and cook for an additional 1 minute.

Now add the 32 oz of stock and make sure that the mixture is covered with the liquid. If not, add some additional stock or even water.

Bring the mixture to a rolling boil and then lower the heat to simmer. Cover and simmer for 45 minutes to one hour, or until the lentils are tender.

Season with additional scant amount of salt and pepper as taste requires.

Stir in the vinegar just before serving.

The flavors in this soup blended so well; each spoonful was delicious!

It really hit the spot on a blustery day!

Hope you get a chance to try this recipe….it won’t disappoint and you will gain some nutritious benefits, too!

Enjoy!

30Dec2015

Orange glazed Italian Christmas cookies

Posted in Desserts by glutenfreedoubletalk

Monica says:

We have been so busy with the holidays, as I’m sure all of you have been!

Baking, cooking, cleaning….oh, why do we do it?

For our family and friends…and to enjoy these special days and each other’s company…and while it is so delicious and fun to be together, it is often just as exhausting! But so worth it!

While I made several types of cookies to celebrate Christmas, these particular delights are one of my favorites. At least they were before Daria’s and my celiac diagnosis!

Now, thinking that 13 years has passed since we ate gluten, I felt that I could figure out how to make these cookies with little to no problem…right?

Well, not so much!

This recipe, which was written down on a piece of paper in my recipe box, called for 3 cups of regular wheat flour. By the time I had a workable dough for this gluten-free version, I may have used close to double that!

No kidding!

Anyway, it was an adventure in gluten-free baking, if nothing else!

I had been at the grocery store a few weeks ago and turned down the GF aisle. I was amazed at the amount of gluten-free products that I have never tried!

We had always made our own GF flour by sifting several types of gluten-free flours together. Although I had never purchased an all-purpose gluten-free flour mix, I thought “Why not?” I placed a bag of Cup4Cup in my grocery cart!

When I found this Italian cookie recipe in my recipe box, I remembered that purchase and decided to use the pre-blended flour.

So, here is my story!

I looked at the following Original Recipe…

Combine the following ingredients in your blender:

1/3 cup sugar

1 ½ sticks margarine

3 eggs

1 tsp vanilla

½ cup orange juice

Now take the blended mixture and add the following:

3 cups flour

3 tsp baking powder

Knead thoroughly; if batter is sticky add more flour….batter CANNOT be sticky!

When incorporated, take a large T of dough and roll into a log. Bring the two ends together to form a doughnut-like shape and place on ungreased cookie sheet. Let rest for 10 minutes at room temperature before baking. 15-17 minutes at 350 degrees.

Glaze

½ pound confectioner’s sugar

½ cup orange juice

½ tsp vanilla

Blend all ingredients until you get the consistency of heavy syrup. When cookies are done, dip each one while still hot and place on dish. Sprinkle with candy confetti.

And now the Gluten-free Version!

I combined the following ingredients in my Cuisinart food processor:

1/3 cup sugar

1 ½ sticks butter, softened

3 organic eggs

1 tsp vanilla

½ cup orange juice

Then to the bowl of the food processor, I added:

3 cups gluten-free flour (Cup4Cup)

3 tsp baking powder

I allowed the food processor to do the work for me (arthritis dictates this move!)

However…

The dough was so sticky that I added ½ cup more of gf flour;

and then added ½ cup more of gf flour;

pulsed it all and at this point I turned the sticky mixture out of the bowl and onto the countertop.

Heeding the advice: “Knead thoroughly; if batter is sticky add more flour….batter CANNOT be sticky!”, I then added ½ cup more of gf flour and kneaded by hand, adding an additional amount until the dough was usable! I used way more than 3 cups of gluten-free flour total!!

At some point, I also added a few drops of Orange extract because I was concerned that the huge amount of extra flour had diminished the flavor!

It worked!

When incorporated, I followed the original directions and took a large T of dough and rolled into a log.

I brought the two ends together and formed a doughnut-like shape and place on cookie sheets lined with parchment paper

(how some things change!).

I let each batch rest for 10 minutes at room temperature before baking.

15 minutes at 350 degrees worked perfect!

Gluten-free Orange Glaze

½ pound organic powdered sugar

½ cup orange juice

½ tsp orange extract

Whisked all ingredients into a heavy syrup, and when cookies were done, I dipped each one (while still hot)

and placed on wire rack to cool. I then sprinkled with Christmas sprinkles.

Yield: 4 dozen

So, while the flour amount may vary according to your dough stickiness….you really need to try this recipe!

Once I was able to have my hands free of sticky dough, it was fun rolling and shaping these cookies!

Better yet, it was fun eating them!

They are a perfect accompaniment to a cup of coffee or tea…they have a wonderful biscuit-like consistency

and the orange flavor just takes them up a notch!

Hope you all had a wonderful Christmas and wishing you a Happy 2016!

Enjoy!

21Dec2015

Yummy spicy soup!

Posted in Soups by glutenfreedoubletalk

Monica says:

It’s Christmas week and I have a million and one things to yet accomplish!

And I woke up with a head cold!

I need some nutritional intervention….maybe some soup!

I head off to the grocery store and wander aimlessly around the produce section.

What can I do with a giant head of cauliflower?

Make some soup!

I found this lovely veggie at Weis Market and I just had to find a great recipe to do it justice.

So, as soon as I got home, I cruised Pinterest and lo, and behold, there it was!

Creamy Spiced Cauliflower Soup on a lovely food site called, Produce on Parade!

This was one time that I didn’t need to “reinvent the wheel” so to speak….I didn’t have to change a thing….

the recipe is both gluten-free and vegan!

And did I mention that it is so delicious?

Well, it is!

The recipe is very straightforward and can be made in a relatively short amount of time!

Here are some of my soup pictures.

I can’t even tell you how wonderful my house smelled when the aromatics were sautéing!

Cumin, coriander, turmeric and cardamom, oh my!

Look at these healthy ingredients getting all happy in the pot!

Using a blender makes this soup so incredibly smooth and the only thing I forgot to buy at the store was fresh dill,

so I added a wee bit of dried dill to the soup right before eating!

It was Lewie’s idea to add a dollop of sour cream and that was an added flavor, too!

You really need to try this soup!

So yummy!

Thanks, Katie…you have a few new followers!

7Dec2015

Stuffed peppers….gluten-free stlye!

Posted in Dinner by glutenfreedoubletalk

Monica says:

One of my favorite veggies is the pepper!

Or is it a fruit?

Technically, it is a fruit since it has seeds, but in a culinary sense, it is a vegetable since it is used for its savory taste.

Either way you look at it, peppers are a favorite!

When I am preparing a veggie tray I make sure that I represent all colors of peppers, but when I select peppers to stuff, I inevitably pick the red variety. Of course, red peppers are just green peppers at their ripest, and I guess that’s what I am drawn to…the sweet, yummy flavor!

This recipe entails a minimal amount of prep and you will be delighted with the results…I hope!

The most important part of the prep is choosing beautiful, flat-bottomed, red peppers.

They need to be able to stand in the baking dish without too much wobbling!

So that’s your first assignment….the rest is easy!

Stuffed Red Peppers

4 red peppers; top cut off only, seeds removed, washed, and drained

Turkey Filling

1 lb ground turkey

½ cup of gluten-free oatmeal

1 egg

1 scallion, chopped

2 cloves garlic, minced

1 heaping T grated Romano cheese

½ cup of canned crushed tomatoes

Dash of salt and pepper

Topping for peppers

1 ½ to 2 cups of canned crushed tomatoes

Seasoned with a dash of dried basil, salt and pepper, and garlic powder

First, wash the red peppers. Remove the tops only with a knife, and remove seeds.

Turn upside down on cutting board or paper toweling to drain.

Meanwhile, make your turkey filling by combining all ingredients listed above.

Fill each pepper cavity with the turkey filling and place in a baking dish that will hold them tightly.

This helps them stay upright against each other.

In a small bowl, combine the crushed tomatoes with the seasonings, mix, and pour over the peppers.

Bake at 350 for approximately 40-50 minutes.

If you can insert a knife into the pepper with little resistance, they are good to go!

If you like the peppers softer, add a few minutes…you just don’t want to dry out the turkey filling!

Serve with a sprinkle of Romano cheese on top and a side salad!

Easy and delicious!

Enjoy!

18Nov2015

Acorn squash with a gluten-free twist!

Posted in Dinner by glutenfreedoubletalk

Monica and Daria say:

If any of you are regulars on Facebook, you may have seen a post for a delicious way to make acorn squash.

The stuffing looked amazing and had sausage and lots of gooey cheese in it.

While we are sure that it tasted as good as it looked, we decided to make a vegetarian and

gluten-free (of course) stuffing for our acorn squash.

After washing and removing the seeds from our squashes, we roasted them with a little olive oil and pumpkin pie spices.

What an aroma! The whole kitchen was happy!

While the squash was roasting, we chose our ingredients for the stuffing.

What would be a better base for a stuffing than some yummy quinoa?

Yes, quinoa it would be!

And what delectable food ingredients can we add to the base?

How about our favorite Honeycrisp apples for crunch…

some scallions for savory flavor…

fresh parsley to make it vibrant…

chopped walnuts for extra protein…

dried cranberries for a wee bit of sweetness…

and lemon zest to pump it up!

Here is the step-by-step recipe for you!

Acorn Squash with Quinoa Stuffing

Ingredients:

2 acorn squashes

Olive oil

Pumpkin pie spice

1 cup quinoa

1 Honeycrisp apple, chopped

2-3 scallions, diced

Handful of fresh parsley, chopped

Handful of chopped walnuts

Handful of dried cranberries

1 whole lemon, plus zest

2 T sunflower oil

Salt and pepper

Directions:

Cut 2 acorn squashes in half; remove seeds.

Drizzle each piece with olive oil.

Sprinkle with pumpkin pie spice.

Bake in a 400 degree oven for 40 minutes.

Meanwhile, cook quinoa according to package directions. Place one cup dry quinoa into 2 cups of water, bring to a boil and then simmer for 20 minutes.

While quinoa is cooking, chop the Honeycrisp apple into bite-size pieces. Dice scallions and chop fresh parsley. Chop a handful of walnuts. Set aside in a bowl.

Now add a handful of dried cranberries to the bowl.

When quinoa is done, remove from the pot and spread on a cookie sheet to cool slightly.

Make the dressing with the juice of one whole lemon, add some zest from the lemon and combine with sunflower oil. Add salt and pepper to taste.

Now assemble the dish by placing squash onto each plate and fill the cavity of each squash half with the quinoa stuffing.

Note: We started out with three acorn squashes and when we cut into them, we ended up with only two! Make sure you look at them carefully when purchasing them!

You will have more stuffing than you need but guess what?

It’s a great lunch for tomorrow, without the squash!

This dinner was not very labor intensive and it was delightful!

Enjoy as much squash as you can while it’s at its best!

Happy roasting!

26Oct2015

Halloween “Monster Tacos”

Posted in Lunch by glutenfreedoubletalk

Monica and Daria say:

Happy Halloween!

It’s one of our favorite holidays!

Every year when our family was growing, we looked to this holiday with great anticipation! We always had so much fun trick-or-treating in the neighborhood and enjoyed costume parties, too!

All of us participated! Sometimes, we worked out a themed Halloween, while other years, we each decided what we wanted “to be!”

Either way, it was great; the memories are long lasting!

Since we are a fan of tacos, this year we decided to make some yummy ones with some grass-fed beef. It seems that we have gotten away from the traditional taco “shell” and prefer to use taco chips instead. You can really get into your mound of beef and scoop up all the goodness without having such a mess on your hands!

We are calling these “Monster Tacos” since we decided to switch out the customary cheddar cheese for muenster cheese….hence, the name!

And, using fresh organic salsa really elevates the flavor! Add in some fresh arugula for a peppery taste and you’ve got some great tacos to munch!

We are including our recipe here for homemade taco seasoning…there’s really no reason to ever buy it! It’s super easy to make and if your pantry looks like ours, you will have these items on hand!

Homemade Taco Seasoning

Ingredients:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes (1/8 tsp ground red pepper)

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt (1/2 tsp salt)

1 teaspoon black pepper

Directions:

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.

Store in an airtight container.

When cooking:

Add 1 T of cornstarch to 2/3 cup of water; mix well and add after adding seasonings.

Last, but certainly not least, we LOVE Trader Joe’s Quinoa and Black Bean Infused Tortilla Chips….they are curved and crunchy and hold all the yummy goodness from the plate to your mouth!

So here’s wishing you a safe and happy Halloween!

Now go enjoy a scary lunch!

12Oct2015

It’s squash time!

Posted in Dinner by glutenfreedoubletalk

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!

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

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!

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Gluten-free double talk

A mom and daughter discuss celiac disease

Pizza from a gluten-free mix!

Cream of broccoli soup and Mac ‘n cheese….does it get any better?

Not your average soup and salad!

The “Souper” days of January!

Orange glazed Italian Christmas cookies

Yummy spicy soup!

Stuffed peppers….gluten-free stlye!

Acorn squash with a gluten-free twist!

Halloween “Monster Tacos”

It’s squash time!