Happy New Year! Soup for you!

Posted in Dinner, Lunch, Soups by glutenfreedoubletalk

We hope 2017 is off to a great start!

It seems that every time I turn around, a week or two has passed! Yikes!

Do any of you feel the same?

I have been on a mission to make a more concerted effort to eat as organic as possible and have been busy in the kitchen. Since my Daria continues to bring me wonderful organic food from the Lancaster Co-op, I have been creating recipes to satisfy our appetites and souls.

Here is a creation of a butternut squash soup with apples….all organic and all delicious!

And did I say it was easy?

All you need is a saucepan, a bit of time, a blender, and you are set!

Enjoy!

Butternut Squash Soup

Ingredients:

1 whole butternut squash, peeled, cut and cooked

1 apple, cored, cut and cooked

2 T olive oil

1 small onion, cut

1 peeled garlic clove, minced

10.5 oz veggie stock

¼ tsp thyme

Pinch of cinnamon

Pinch of kosher salt

Directions:

NOTE: In order to infuse the flavors, you need to cook the ingredients on the stovetop before blending.

Add olive oil to large saucepan and when hot, saute onion and garlic until translucent.

Add the squash and apple and cover with the veggie stock.

Add the thyme, cinnamon and salt.

Cook until fork tender.

Now put the squash mixture into your blender and blend until smooth!

Y*U*M!

Hope you enjoy this soup as much as we do!

27Apr2016

Meatless Monday….any day of the week!

Posted in Dinner by glutenfreedoubletalk

Monica says:

I woke up and I was craving risotto!

No kidding….couldn’t stop thinking about it! Talk about strong Italian roots!

So I decided to scan the web and look for a recipe that included spinach. It was a must-have ingredient for me!

Lo and behold after a short while scanning recipes, I found it!

Woman’s Day never lets me down! LOVE their site and especially the recipes!

Here is what presented itself to me and I ran to the grocery store to fulfill the ingredient list. Such simple ingredients and so wholesome!

You gotta try this simple recipe!

Risotto with Scallions, Mushrooms, and Spinach

Upon reading the recipe, I did things in a little different sequence and chose to add ½ cup of veggie stock at a time, rather than all at once….the risotto came super creamy! If you have the extra time, in my humble opinion, it’s worth the effort!

Let the cooking begin!

Sauté the mushrooms in olive oil until they are happy!

Now sauté the onions and garlic…smells amazing!

Add the Arborio rice and then the white wine…oh yum!

Start adding the veggie stock a little at a time and stir often….the consistency will be smooth as silk!

Don’t these mushrooms look ready to jump in the risotto?

Incorporate the mushrooms into the risotto…it’s almost done!

Now let’s wilt the fresh organic baby spinach and pack in the vitamins!

Looks amazing, huh?

Plate and add a little Romano cheese…oh dear!

Oh…forgot to add the scallions that I cut!

They really add to the flavor profile…bon appetit!

22Mar2016

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!

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!

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!

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!

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!

28Aug2015

Zucchini and pasta…a match made in heaven!

Posted in Dinner by glutenfreedoubletalk

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!

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

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).

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.

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

20Jul2015

Veggie Lasagna…gluten-free and gorgeous!

Posted in Dinner by glutenfreedoubletalk

Monica says:

Is your mouth watering looking at this picture?

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!

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!

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!

Buon Appetito!

	glutenfreedoubletalk on Mmm, mmm, good….gluten free…
	Deb on Mmm, mmm, good….gluten free…
	glutenfreedoubletalk on Blueberry Coconut Crisp……
	Deborah J. Anderson on Blueberry Coconut Crisp……
	glutenfreedoubletalk on Pizza from a gluten-free …

Gluten-free double talk

A mom and daughter discuss celiac disease

Tag Archives: Meatless Monday

Happy New Year! Soup for you!

Meatless Monday….any day of the week!

Pizza from a gluten-free mix!

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

The “Souper” days of January!

Yummy spicy soup!

Acorn squash with a gluten-free twist!

It’s squash time!

Zucchini and pasta…a match made in heaven!

Veggie Lasagna…gluten-free and gorgeous!