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Making Your Own Chipotle Peppers From Jalapeno’s

A Chipotle pepper is a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. They are added to any dish that needs a smoky flavor with a little kick. Most of the natural ‘heat’ of the jalapeno is retained in the drying and smoking process.Typically it is about 5,000 to 10,000 Scoville Units. This is considered a “medium” heat in comparison to other chilies. Of course, you can take out the seeds and ribs of the jalapeno to make a milder version of the chipotle pepper. Typically the Chipotle is used to flavor soups, salsas, stews, sauces, and even an occasional dessert.

Click here for how to make them!

Courtesy of “Old World Garden Farms

Red Jalapeno Peppers

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Gluten Free Pumpkin Donuts!

Gluten Free Pumpkin Donuts!

2 cups gluten free oat flour

1/2 cup sorghum flour

2 cups pumpkin

1/3 cup coconut sugar

1 egg (I used a flax egg replacement)

1/2 cup applesauce unsweetened

1/4 cup coconut oil

1/4 cup milk (I used almond milk)

1 tsp baking powder

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

Preheat oven to 350. Mix all dry ingredients in one bowl. Mix wet in another bowl. Add wet to dry and mix until combined. Spoon batter into greased donut pans and bake for 10 minutes. I got 12 out of my batch. They should last a couple weeks and you can even freeze them for longer storage. Enjoy!

Recipe courtesy of “My Whole Food Life

GF-Pumpkin-Donut

Eggplant Rollatini – Gluten Free

Baked eggplant slices rolled around a meatless filling is a kosher (and gluten-free) favorite. This version ups the traditional ante as it’s served with a sauce that includes smoky red peppers, a great eggplant counterpoint, plus creamy mascarpone. The eggplant rollatini dish is luscious but light, and can also be made ahead of time. It’s a great family favorite, too.

Baked eggplant slices rolled around a meatless filling is a kosher favorite. My version ups the traditional ante as it’s served with a sauce that includes smoky red peppers, a great eggplant counterpoint, plus creamy mascarpone. The eggplant rollatini dish is luscious but light, and can also be made ahead of time. It’s a great family favorite, too. 

Eggplant Rollatini - Gluten Free

 

Recipe reprinted with permission from Kosher Revolution, by Geila Hocherman & Arthur Boehm

 Servings: 6

Ingredients:

3 medium eggplants, sliced lengthwise 1/3 inch thick (about 18 slices)

2 tbsp plus 2 tsp kosher salt

1 28 oz can peeled plum tomatoes

2 roasted red peppers

2 large basil sprigs

6 garlic cloves, roasted and pureed

2 sprigs oregano (or 2 tsp dried oregano)

1/4 cup extra-virgin olive oil

1 15 ounce container ricotta

1/2 cup mascarpone

1/4 tsp nutmeg, freshly grated

1/2 cup parmesan, grated

Directions:

Place the eggplant slices on paper towels and sprinkle on both sides with 2 tablespoons of salt. Allow the slices to release their bitter juices, 20 to 30 minutes.

To make the sauce, cut the tomatoes in large chunks, combine with the peppers in a medium bowl and puree with an immersion blender, or in a food processor.

Heat a large skillet over medium-high heat. Add the tomato and pepper puree, basil, garlic, oregano and 1 teaspoon of the salt, bring to a boil, reduce the heat, and simmer until the flavors are blended, 15 to 20 minutes. Set aside.

Meanwhile, preheat the oven to 350 degrees F. Cover 2 medium cookie sheets with foil and brush with the olive oil.

Wipe the excess salt from the eggplant, roll in the paper towels and squeeze the rolls gently to remove more moisture. Transfer the eggplant to the cookie sheets, and bake until tender and somewhat translucent, 15 to 20 minutes.

Cover the slices with foil (to trap steam that will prevent the eggplant from sticking to the pan) and allow to cool.

Meanwhile, in a large bowl, combine the ricotta, mascarpone, nutmeg and the remaining teaspoon of salt. Transfer half of the tomato sauce to a 8 x 12-inch baking dish.

With your hands, and using 2 to 3 tablespoons of the cheese mixture, make roll-shapes. Place one partway down from the wide end on an eggplant slice, roll to enclose it, and transfer to the baking dish seam side down. Repeat with remaining cheese mixture and slices.

Spoon the remaining tomato sauce over the eggplant, sprinkle with the Parmesan, and bake until tender, about 20 minutes. Let rest for 5 to 10 minutes before serving.

 Level of Difficulty: Moderate

Prep Time: 45 minutes

Cooking Time: 1 hour

Recipe courtesy of “Food Republic

Shepherd’s Pie – Gluten Free

Shepherd's Pie - Gluten Free

Shepherd’s Pie – Gluten Free

Meat and potatoes. We can’t think of a better gluten-free combination. Shepherd’s pie is hearty, easy to make a ton of for a large family or dinner party (the leftovers make a great lunch) and, barring vegetarians, universally pleasing. If lactose is your Kryptonite, sub out the milk for chicken stock and the butter for olive oil.

 Shepherd’s pie is hearty, easy to make a ton of for a large family or dinner party (the leftovers make a great lunch) and, barring vegetarians, universally-pleasing. If lactose is your Kryptonite, sub out the milk for chicken stock and the butter for olive oil.

Servings: 6

Ingredients:

1 tablespoon vegetable oil

1 large onion, peeled and diced

1 large carrot, peeled and diced

1 pound ground beef

1 cup beef or chicken broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

1 tablespoon chopped Italian parsley

1 cup fresh or frozen peas

2 pounds russet potatoes, peeled and cut into chunks (I like to use Sweet Potatoes for even more health benefits)

6 tablespoons unsalted butter (or olive oil)

1/2 cup milk

salt to taste

Directions:

Preheat oven to 375ºF.

Heat oil in a large sauté pan over medium-high heat, then add the onion, carrot and ground beef. Cook until beef is browned, 8 to 10 minutes.

Drain the fat and add the broth, tomato paste and thyme. Simmer for about 10 minutes until the juice thickens, then add the peas. Cook for 2 more minutes.

Pour the mixture into a 11 x 9 baking dish and set aside.

Meanwhile, bring the potatoes to a boil in salted water. Cook about 20 minutes, or until tender, and drain.

Mash the potatoes with the butter, milk and salt until smooth.

Spread mashed potatoes in an even layer over the meat mixture making sure to reach edges completely.

Bake for 30 to 35 minutes, or until top is golden. Let sit for 10-15 minutes before serving.

 Level of Difficulty: Moderate

Prep Time: 20 minutes

Cooking Time: 1 hour

Recipe courtesy of: “Food Republic