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

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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

The Amazing Power of Broccoli

Broccoli contains a very powerful anti-cancer, anti-diabetic and anti-microbial called sulforaphane. It is obtained from cruciferous vegetables and abundant in broccoli. A daily dose of broccoli might prevent dozens of diseases before they even have a chance to start.

More:

Health Impact News Daily

Broccoli

Chia Seed Pudding

Have you tried chia seeds? They are super good for you. I have only just tried them recently me myself. Chia is the Mayan word for strength. These little seeds were a big staple of the Aztec and Mayans diet. One single serving of chia seeds contains 42% of your daily need for fiber and it packs more omega 3 fatty acids than a piece of salmon. Chia seeds will absorb up to 12 times their own weight, making you feel full longer. They are great to throw in smoothies and pudding.

Chia Seed Pudding

2 cups milk (I used hemp milk.  Almond milk would work too.)
1/2 cup chia seeds
1 cup blueberries
1 orange cut into segments
zest of one orange
1 tsp ground vanilla beans
1/4 cup goji berries
2 T cacao nibs

Throw all the ingredients in a bowl and chill in the fridge for a few hours. Makes 4 servings.  Takes all of 5 minutes to make and will keep you full for a long time afterward.

Recipe from “My Whole Food Life

Chia Seed Pudding

 

 

FOOD BABE’S CHIA SEED FRUIT SALAD

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Author: Food Babe

Serves: 4

Ingredients:

⅓ cup chia seeds

2 cups nut milk of your choice

4 cups of diced fruit of your choice (for this recipe I used pears and strawberries)

¼ cup currants or raisins or goji berries

zest of one orange

juice of one orange

1 tbsp vanilla

¼ tsp cinnamon

½ cup shredded coconut

mint leaves for decoration

 Instructions:

Add 1 cup diced fruit and a sprinkle of currents to 4 different bowls

Combine nut milk, chia seeds, orange juice, zest, vanilla and cinnamon in a small pitcher and stir

Pour ½ cup mixture on top of fruit in bowls

Top fruit bowls with shredded coconut

Refrigerate fruit bowls for at least 30 mins (or chill overnight)

Top each bowl with a mint leaf before serving

Chia seeds grow 10 times their weight in size when combined with liquid, helping the body stay hydrated and full. The word “chia” comes from the Aztec word that means “oily” — the oils found in this small little round seed is the secret to its health benefits. Having the most content of omega 3 fatty acids of any plant food, they fight inflammation in the body, reducing the chance for heart disease, Alzheimer’s, and depression.

Chia Seed Tips: Remember to store chia seeds in an airtight container. My favorite brand of Chia Seeds is from Nutiva because they 100% organic and I love their support for GMO-labeling… you can get a 12 ounce bag for much cheaper directly from their website (and they have a 10 dollar off coupon if you like them on Facebook! That’s like a free bag of chia seeds!)

Courtesy of “Food Babe” http://foodbabe.com/

Healthy Fudgsicles

Ingredients:

3C unsweetened coconut or almond milk
6T raw cacao powder
Lo Han Guo to taste
OR
3T unpasteurized, raw honey
OR
3T Lucuma Powder
1t pure vanilla extract
1/4t guar gum – optional, used in commercial frozen confections to make bars more “biteable”

Healthy Fudgsicles

Healthy Fudgsicles

Recipe: http://user-0IJpk9k.publ.com/Organic-Eats-e-Magazine-July-2013

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www.OrganicEatsMag.com