Gluten-free – Page 2

Lamb Kabobs

Published on February 25, 2015February 25, 2015 by T.W.O.4 Comments

Opa! T.W.O. headed to Greece for the night and made Lamb kabobs accompanied with fresh vegetables, humus and pita. It was the closest we could get to Mykonos in less than 24 hours. Check out how to make this easy, delicious recipe for your next family dinner. It’s great for a group of people and will have everyone walking away satisfied!

Ingredients:
– 3 lb leg of lamb
– 3 large meyer lemons
– 4 Tablespoons Lawry’s season salt
– 3 Tablespoons fresh garlic, chopped
– 1 Tablespoons cayenne pepper
– 3 teaspoons coriander

Directions:
1. Cut up the leg of lamb into cubes. If the leg of lamb has fat surrounding the perimeter, trim it off. Place in a bowl.
2. Add the lemon juice from all three lemons, Lawry’s season salt, garlic cloves, cayenne pepper and coriander. Mix well and let it marinade for at least 30 minutes. If there is no juice at the bottom of the bowl, add more fresh lemon juice.
3. Place on skewers and pour remaining juice on top of the lamb prior to placing on the bbq.
4. Preheat bbq to medium heat. Add the lamb and cook for 20 minutes or until done. Be careful not to overcook, you don’t want chewy lamb.

Spaghetti alle Vongole

Published on January 27, 2015January 26, 2015 by T.W.O.1 Comment

Spaghetti alle vongole is a dish that we love ordering while dining out. Typically pasta isn’t on the weekly menu at our house, but with this dish we made an exception. There is nothing like pasta loaded with a ton of clams, lemon juice, garlic and fresh parsley. Some of the best spaghetti alle vongole we have had has been in Italy, Amsterdam, San Francisco and now in T.W.O.’s kitchen. Check out how to make this recipe for your family and friends!

Spaghetti alle Vongole

Ingredients:
– 1 lb dry spaghetti*
– 1/4 cup extra-virgin olive oil
– 1 Tablespoon red pepper flakes
– 2 lbs littleneck or Manila clams
– 3/4 cup dry white wine (Pinot Grigio)
– 2 meyer lemons, juiced
– 1 1/2- 2 cups fresh flat-parsley, chopped
– 1 1/2 cup mizithra cheese, grated
– Sea Salt
– Pepper

* T.W.O. tried a gluten-free pasta which tasted exactly like regular pasta. Our guest didn’t even know it!

Directions:
1. Wash and scrub the clams.
2. Cook pasta as directed. While the pasta is cooking prepare the sauce.
3. Heat the olive oil over medium heat in a deep sauce pan with a lid. Add the garlic and red pepper flakes and cook for 2 minutes. Add the clams, wine and lemon juice. Cover and cook for 7 minutes or until the clams open. Discard any clams that do not open.
4. Over medium heat, add the drained spaghetti and season with salt and pepper. Toss carefully. Plate the pasta and clams and top with fresh parsley and mizithra cheese. Sprinkle with lemon juice if desired.
5. Enjoy!

Bon Appétit,

Dutch Tomato Soup

Published on January 15, 2015January 13, 2015 by T.W.O.7 Comments

T.W.O. spent some time in Amsterdam over the Holidays and discovered how amazing their tomato soup was. The Dutch made it the right way – hearty, full of flavor and fresh tasting. Each afternoon we escaped the cold and went into a café ordered some mint tea and a bowl of soup. Most (well maybe all) of the time the tea was followed by a glass of craft ‘bier’ that was on tap…Heineken, Witte Brouwerij ‘t IJ, Amstel, the list goes on. We had to do as the locals do! Anyways, we got home to the States and decided to recreate the tastes and flavor of the tomato soup in our own kitchen. In our eyes, we pretty much perfected the Dutch recip. We were missing one thing though…the ambiance. There is no place like Europe!

Hope you have fun making the soup; we did! Also, make sure to check the blog next week we will be featuring a portion of our Europe trip! #BritTwoDutch

Ingredients
-3 lbs fresh tomatoes (we used tomatoes on a vine)
– 1/4 cup extra virgin olive oil
– 2 cups sweet onion, chopped
– 1 cup carrots, peeled and diced
– 1 cup celery, chopped
– 2 Tablespoons garlic, chopped
– 2 bay leaves
– 1 cup fresh basil,chopped
– 2 large sprigs thyme
– 2 large stalks Italian flat-leaf parsley
– 1 cup vegetable broth (low sodium)
– 1 15oz canned tomato sauce
– 1 Tablespoon sugar
-5 Tablespoons tomato paste, divided
– Salt
– Pepper
– Red pepper flakes

Instructions
1. Take the tomatoes and cup in half. Remove the seeds using a stainer making sure to save the juice in a bowl underneath. Place the tomatoes in another bowl. Take the liquid left in the strainer bowl and add to the tomato halves.
2. In a large heavy bottomed pot, add olive oil, onions, carrots, celery, garlic and bay leaves. Cook over medium high for five minutes. Add tomato halves with juice.
3. Add half of the fresh cut up basil. Tie whole thyme and whole parsley together with twine and place in pot.
4. Add broth, tomato juice, sugar, 3 tablespoons tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 30 minutes.
5. Remove and discard bay leaves, thyme and parsley.
6.Add second half of basil to the soup. Stir in pepper flakes and butter. With a food processor, blend soup until completely pureed.
7. Add the soup back into the pot and cook for 10 minutes. (If you like it thick, add the remaining two tablespoons of tomato paste. )

Happy Cooking,

Carne Asada Tacos with Roasted Butternut Squash

Published on January 13, 2015January 12, 2015 by T.W.O.2 Comments

Taco Tuesday! Today we are featuring carne asada tacos with roasted butternut squash. It’s a simple, flavorful and hearty meal that will have your audience asking for seconds. Don’t be nervous about using squash in your dish – it makes the tacos sweeter! Happy cooking!

Carne Asada Tacos with Roasted Butternut Squash

Ingredients:
– 3 lbs carne asada
– 1 meyer lemon
– 2 Tablespoon cayenne pepper
– 2 Tablespoon onion powder
– 1/2 chopped cilantro
– 2 avocados
– Salsa
– corn tortillas
– 1 butternut squash, cubed
– 1 Tablespoon olive oil
– Krazy Salt
– Sea Salt
– Pepper
– Cilantro (for garnish)

Directions:
1. Marinate carne asada with lemon, cayenne pepper, onion powder and cilantro. Set aside.
2. On a lined baking sheet (parchment paper), toss cubed butternut squash with olive oil, Krazy Salt and Pepper. Once the oven is at 415 degrees, place sheet in the oven and cook for 30 minutes. At the halfway point, flip the squash.
3. When the squash is about 15 minutes away from being done, put the carne asada on the bbq. Cook until done, but be careful not to overcook. Carne asada cooks fast.
4. Once done, remove and assemble your tacos. Add some tapatio and some salsa and you have your self a delicious dish!

Cheers,

Spinach Artichoke Dip with Greek Yogurt

Published on December 18, 2014December 18, 2014 by T.W.O.6 Comments

Everyone loves a good artichoke dip! Whether it be at a dinner party, football tailgate, holiday party or Superbowl – it is usually a top crowd pleaser. As the holidays are coming our way, the calories increase and so does appetites! So we decided to put a little spin to the traditional Spinach Artichoke dip and make it with Greek yogurt! This is a much healthier option, but don’t be alarmed – the flavor has not been lost! Try it at your next get together!

Spinach Artichoke Dip with Greek Yogurt

Ingredients:
– 8 cups fresh spinach
– 2 clove garlic, minced
– 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
– 1 ½ – 2 cups mozzarella, shredded
– 1 cup Chobani Greek yogurt
– 1 teaspoon cayenne pepper
– Sea salt and freshly ground black pepper

Directions:
1. Preheat oven to 375⁰ F. Spray 1 1/2-quart casserole dish with cooking spray; set aside.
2. Blanch spinach. Squeeze excess water.
3. In a bowl, mix together spinach and garlic. Add artichoke hearts, 1-cup mozzarella, Greek yogurt, cayenne pepper, salt and pepper. Mix well.
4. Place mixture into prepared casserole dish, layering in the cheese. Make sure to keep some for the top – it’s the best part! Bake for 30 minutes.
5. Serve hot or cold along with your choice of dipper.

Cheers,

Guinness Pot Roast

Published on December 9, 2014December 6, 2014 by T.W.O.Leave a comment

Pot Roast…doesn’t sound that exciting, but it can be when you add Guinness to the ingredients and slow cook it for a couple hours! T.W.O. made this dish for the UCLA vs USC game a couple weeks back. Go Bruins! Check out how to make this easy and one-pot recipe.

Guinness Pot Roast

Ingredients:
– 1 medium size boneless pot roast
– 3 14.9 oz cans Guinness (the extra one in the pack is for you!)
– 1 16 oz can pepperoncini
– 4 cups water
– 2 packages Lipton Onion Soup Mix
– Montreal Steak Seasoning

Directions:
1. Season the pot roast with Montreal Steak Seasoning on both sides.
2. In a large pot, sear each side of the roast for 6-8 minutes on medium-high heat.
3. Once the roast is seared, add the onion soup mix, 3 cans Guinness, water and peperoncinis.
4. Bring to a boil and reduce heat to low. Cook for 3 hours and watch the liquid level. If it starts to get low, add more water or Guinness.
5. After a couple of hours of cooking, turn heat off and serve with your favorite dish. Mashed potatoes would be highly suggested!

Cheers,

Tuscan Kale Soup

Published on December 4, 2014November 30, 2014 by T.W.O.2 Comments

Tuscan Kale Soup

Ingredients:
– 1 Tablespoon olive oil
– 1 medium sweet yellow onion, diced
– 4 large garlic cloves, chopped
– 1 (32 oz) box low-sodium chicken broth or homemade broth*
– 4-5 cups kale, chopped and packed
– 2 (14.5 oz) cans fire roasted canned tomatoes
– 1 (14.5 oz) cannellini beans, drained and rinsed
– 1 – 1 1/2 cups carrots, peeled and sliced

Directions:
1. In a large pot, heat oil over medium heat. Add onion and sauté for 4 minutes. Add garlic and cook for another 4 minutes.
2. Add broth, kale, tomatoes and carrots and cover. Cook about 10 minutes.
3. Add beans and cook on low for 30 minutes.
4. Serve hot.

* Homemade broth – we hard boiled a chicken carcass for 45 minutes with bay leaves, celery, sweet onions, garlic cloves, salt pepper and 8 cups of water. Reduce heat to low and cook for up to 3 hours.

Honey Glazed Chicken

Published on November 13, 2014November 12, 2014 by T.W.O.1 Comment

It’s simple, flavorful and anyone can do it. Honey Glazed BBQ Chicken. T.W.O. loves sharing fast and easy recipes that will spice up your week day dinners. This recipe involves three ingredients and will be great for a main entrée, topping to a salad or even sliced in a sandwich. Grab your bbq tongs and lets start grilling.

Honey Glazed Chicken

Ingredients:
– 4 chicken breast
– ¼ cup organic honey
– 1-2 Tablespoons Lawry’s Season Salt

Directions:
1. Preheat your bbq.
2. Sprinkle the Lawry’s Season Salt on both sides of the chicken.
3. Spread the honey on the chicken making sure you reach all the surfaces.
4. Once the bbq is ready, add the chicken to the grill. Cook for 20 minutes or until done. Halfway through cooking, spread honey on both sides to create a second layer.
5. Remove from heat and let stand for 1 minute. Plate and enjoy!

Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce

Published on November 11, 2014November 10, 2014 by T.W.O.2 Comments

Standing in the fresh produce section and thinking to ourselves, what shall T.W.O. make for dinner tonight?! Well, it’s November and the weather in Southern California is 85 degree so all these Fall recipes didn’t sound appetizing in this heat. We walked down the aisles and decided on lettuce wraps. Random? Maybe! It was a good choice though for this warm night. Below is a simple recipe for those “what to cook nights?” that will have your family wanting seconds.

Turkey Lettuce Wraps with Homemade Spicy Peanut Sauce

Ingredients:
– red leaf cabbage
– ground turkey
– crimini mushrooms
– 2 cups rice noodles
– white rice (cooked)
– 1 cup shredded carrots
– 3 cloves garlic
– 1/2 Maui sweet onion, chopped
– 2 Tablespoon cayenne pepper
– 1/4 cup green onions, diced

For the Spicy Peanut Sauce:
– 1/2 cup Justin’s Peanut Butter
– Juice from 1 lemon
– 1 clove garlic, minced
– 1 1/2 Tablespoons sriracha
– 2 Tablespoons almond or cocnut milk
– 1 Tablespoon reduced sodium soy sauce
– 1/4-1/2 cup hot water (depending on desired consistency)

Directions:
1. In a pan sauté the onions and garlic. Add the ground turkey. Cook until done.
2. While the ground turkey is cooking, prep the peanut sauce. Mix all the sauce ingredients together in a medium bowl and whisk until smooth. Add more or less water depending n desired consistency. Set aside.
3. Cook the rice noodles as directed. Set aside.
4. Chop the green onions and wash the cabbage.
5. Assemble the lettuce wraps with the noodles, turkey mixture and top with the peanut sauce and green onions. Add the white rice to the plate.

Happy cooking!

Pomegranate Guacamole

Published on October 30, 2014October 28, 2014 by T.W.O.1 Comment

What’s trending these days? #everythingFall Right? Well T.W.O. is doing just that in our kitchen. Today we are featuring a classic dish, guacamole, and “Fall’in” it up with pomegranates. The pomegranates add a bit of sweetness, tang and crunch to your classic guacamole recipe. Grab your avocados and lets start chopping.

Pomegranate Guacamole

Ingredients:
– 4 small avocados or 2 large
– ½ – ¾ cup POM POM pomegranate seeds
– 1 teaspoon garlic powder
– 4 Tablespoons lemon juice
– 2-4 Tablespoons Tapatio (pending on preference of spice level)
– Krazy Salt
– Pepper

Directions:
1. Remove skin and pit from avocados. Place in a bowl.
2. Add garlic powder, lemon juice, Tapatio, salt and pepper. Mix well.
3. Carefully mix in the pomegranate seeds. Plate and serve with your favorite meal, snack or by itself.