vegetables

Gluten Free Romesco Sauce

420.JPG

This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe! 

I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too! 

Romesco Sauce: 

Adapted from Food & Wine Magazine

3 large dried ancho chilies (stems and seeds removed

1 cup sundried tomatoes (not oil packed, just dried) 

1 heaping cup grape tomatoes

1/4 cup + 2 tablespoons extra virgin olive oil

6 tortillas cut into triangles

6 large garlic cloves, cut in half

1/2 cup almonds

1/4 cup hazelnuts

1 teaspoon sweet paprika

2 tablespoons red wine vinegar

Kosher salt and pepper to taste

1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it. 

2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool. 

3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan. 

4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil. 

5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles  & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth. 

6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process. 

7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right. 

Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!! 

 

Trista's Spinach Pesto

Trista's spinach pesto

This summer I was looking to create an amazing vegetarian dish that would round out my menu for  my Josephine meals clients. I remembered that my husband told me about the barbecue he had when he first moved in to the house we live in now, much before I met him. He said that he decided to have grilled polenta with pesto for vegetarian guests. That sounded amazing to me & so I decided to create my own version. 

This is the pesto recipe that I made based on an appetizer recipe that I found. It is fabulous and so great to top many dishes! I hope that you enjoy it this summer as it is bright, flavorful and amazingly delicious! 

Trista's Spinach Pesto: 

Adapted from the book: Portland's Palate

Makes 2 cups pesto

 

2 large garlic cloves

1 cup pine nuts

2 cups fresh baby spinach

1/2 cup fresh basil

1 cup olive oil

1 1/2 cups freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Note: You can add extra basil or spinach if you want your pesto to be thicker.

 

1. In the bowl of a large food processor, process the garlic until finely minced. 

2. Add the pine nuts and puree the mixture. 

3. Add in the spinach and basil, process until they are finely chopped. 

4. Add in the olive oil and process. 

5. Finally, add in the grated cheese, salt and pepper. Process until smooth. At this point you can add more basil or spinach to reach your desired consistency. Taste for seasonings and add more salt and pepper to taste. 

Enjoy! 

This is wonderful on top of a creamy, grilled polenta wedge! YUM!! 

 

Spinach and Fresh Oregano & Feta Quiche

Spinach and Fresh Oregano & Feta Quiche

I have the most lovely neighbor down the street! She is so generous and often brings me extra food, ingredients, tea and other goodies. I am so lucky! One thing she brought me was some extra feta cheese.  I just love this kind of cheese, it has such a delicious flavor, especially along with spinach and oregano- a kind of Greek quiche. 

I had a fun time adapting a quiche recipe that I had to create a lovely one that is perfect for spring! It is so amazing to have for breakfast, brunch or even dinner! 

I was very inspired by the amazingly beautiful oregano plants that have been growing for some time out in my garden. I am amazed that it keeps on growing and producing lots of delicious oregano for lots of my dishes. 

I hope that you enjoy this quiche with your friends and family very soon. 

Spinach and Fresh Oregano and Feta Quiche: 

Serves 6

1 gluten free pastry shell- pastry recipe below

1/2 cup butter

3 garlic cloves, chopped finely

1 small onion or half of a large onion, chopped finely

6 ounces chopped fresh spinach

1 tablespoon or more fresh oregano, chopped

8 ounces feta cheese 

salt and pepper

2 whole eggs

2 egg whites

1/2 cup whole milk

1/2 cup heavy cream

1. Make the gluten free pastry shell (recipe below), place in freezer and set aside while you are making the filling. 

2. Preheat the oven to 375F (190 C) 

3. In a large Dutch oven, melt butter over medium heat. Saute the onion and garlic in the butter until translucent. Add in the spinach and saute until until reduced down- about 4-5 minutes. Drain the spinach mixture in a colander and squeeze out some of the extra liquid. Set aside to cool. 

4. When the spinach mixture is cooled, place it into a medium bowl and mix in the feta cheese, fresh oregano and season with salt and pepper. Make sure to taste the mixture to make sure it is seasoned enough. Place the spinach cheese mixture in the bottom of the pastry lined pie pan. 

5. In another medium bowl, whisk together the eggs, milk and heavy cream. Pour into the pie pan. Stir to combine the spinach/cheese mixture and the egg/milk mixture. 

6. Bake in the preheated oven for 30-45 minutes or until set in the center. Let the quiche stand for 10 minutes until slicing and serving. 

GF Pastry Dough: 

1 1/4 cups brown rice flour blend (see recipe below) or use a gluten free flour blend 

1 tablespoon organic sugar

1/2 teaspoon xanthan gum

1/2 teaspoon salt

6 tablespoons coconut oil (heaping tablespoons) 

1 large egg

2 teaspoons lemon juice

Ice water

1. Mix together the brown rice flour blend (or use a packaged gluten free flour mix), 1 tablespoon sugar, 1/2 teaspoon xanthan gum and salt in the bowl of a large food processor. Add in the 6 tablespoons coconut oil and process until the mixture is a coarse meal. 

2. In a separate bowl with a small wire whisk or fork, whisk together the egg and lemon juice. 

3. Slowly pour the egg-lemon juice mixture into the food processor and pulse. Add small amounts of ice water 1 tablespoon at a time, until dough is moist and clumps together. 

4. Gather the dough into a ball and flatten out into a disk. Wrap the disk in plastic wrap and refrigerate 1 hour. Then, roll out between plastic wrap or parchment paper. Press the rolled out pastry into the pie shell and flute the edges.  Put the pie shell into the freezer for about 20-30 minutes before baking. 

Brown Rice Flour Blend: 

6 cups brown rice flour

2 cups potato starch

1 cup tapioca flour

Mix together in a bowl with a wire whisk. You will have extra for another baking project later. 

Fresh Garbanzo Beans with Chili and Lime!

fresh garbanzo beans with chili and lime

This recipe came out of the fact that I bought an interesting new ingredient at the Mexican grocery store. I began to look up ways to cook these fresh garbanzo beans and I found that you could cook them in a frying pan. Who knew? I am so excited by this new ingredient. This recipe makes an amazing snack or side dish that is so flavorful! I love the tang of the lime and the chili and salt that hits your tongue as you pop a fresh garbanzo bean out of the pod and into your mouth, such a fun experience! I love it! Do you love to try new ingredients? I hope that you have fun with this simple and fun recipe! 

I hope that you have a chance to experience this fun ingredient soon! 

You can find these fresh garbanzo beans here locally at various Mexican markets, or you can find them at Winco stores in the section by the fresh chili peppers and mushrooms by the produce. 

Fresh Garbanzo Beans with Chili and Lime: 

2 cups fresh garbanzo beans

olive oil

fresh juice from 1 lime

1 teaspoon ground chili powder

1/2 teaspoon kosher salt

1. Heat a large frying pan over medium heat. Drizzle in olive oil and heat. 

2. Add in the fresh garbanzo beans still in their pods. 

3. Fry the garbanzos in the olive oil until browned. 

4. Let the garbanzos cool in a bowl off heat. Then, add the lime juice, chili powder and kosher salt. Toss to coat. 

5. Serve as a delicious side dish or a fun, healthy snack. Yum! Note: To eat, you will savor the chili, lime outside, then take off the outer shell of the bean and pop the bean in your mouth. This is a really fun snack!