Gluten-free – Page 9

Roasted Brussels Sprouts

Published on December 11, 2013December 9, 2013 by twinswithoriginalityLeave a comment

Indications to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts, as we call them now, we grown as early as the 13th century in what is now Belgium. Brussels sprouts have made their way into the American cuisine. Today, they have become a popular item on restaurant menus as well as in households. These “mini cabbages” are full of nutritional benefits and have often been considered a power food. Whether they are boiled, roasted, or shredded- they will make for a great meal.

Ingredients

-20 to 30 brussels sprouts -1 to 2 tablespoons of olive oil -1/3 cup balsamic vinegar -1/4 cup spicy or Dijon mustard -Garlic powder -Salt & Pepper

Preheat oven to 400°F. Begin by washing the brussels sprouts and cut each in half.

Place the cut brussels sprouts in a bowl.Next, pour the olive oil, balsamic vinegar, mustard, garlic powder, salt and pepper over the brussels sprouts and mix.

After the brussels sprouts have been coated well, spread them on a foil lined cookie sheet.

Place in oven for about 15-20 minutes. The last 2-3 minutes, put the oven on broil to crisp them. Make sure to watch them closely, for you don’t want them to burn!

Time to eat!

Harvest-Stuffed Chicken Breasts

Published on November 26, 2013November 26, 2013 by twinswithoriginalityLeave a comment

Chicken likes to be stuffed “T.W.O.!” It may not replace your Thanksgiving dinner, but definitely is a great dish that all your guests will enjoy before or after Thanksgiving week! It’s simple, healthy, and will make your next dinner party a hit!

Ingredients

– 2 Boneless, skinless, chicken breasts
-Salt & Pepper
-Red Quinoa
-1 Sweet potato, cooked
-Crimini mushroom’s, chopped
-Spinach, chopped
-Dried cranberries
-Goat cheese

First cook your quinoa. Start by bringing 2 cups of water to a boil. Next, add your quinoa into the water. Add salt, pepper, or even garlic powder to the mixture. Once to a boil, reduce quinoa to a low heat. Next, chop up your vegetables, including the yam/sweet potatoes. Add the vegetable mixture and quinoa together.

Next, slice your chicken breast in half.

Stuff each breast with quinoa mixture and wrap.

Secure breast with rotisserie warp. Repeat once again. Place chicken into Pyrex and bake for about 25 minutes or until cooked all the way.

Bam! It’s all about the stuffing!

Vegetable Noodle Medley

Published on November 25, 2013November 24, 2013 by T.W.O.Leave a comment

Is there a way to make noodles that didn’t involve flour, egg and oil? Pshhh – Of course there is a way! T.W.O. will show you how to create noodles out of vegetables and bring some color into your cooking!

Ingredients
– 1 yam
– 2 large carrots, whole
– 2 zucchini
– Krazy Salt
– Pepper

Peel and wash the yam and carrots. Cut the ends off all the vegetables. With the julienne peeler, “peel” each vegetable lengthwise. The longer the “noodles” are, the better! Place all the vegetable noodles in a bowl and add Krazy Salt and pepper to taste. Let it sit for 10 minutes. Once the noodles marinate, lightly squeeze the noodles to eliminate any excess water.

The creative part….what to do with the noodles? Here are a couple ideas:

Stir Fry

T.W.O. sautéed the yam noodles for 6 minutes added the carrots and the zucchini for the last 2 minutes. We added mushrooms and grilled chicken to create a noodle stir-fry!

Salad

Add your favorite dressing, some slivered pistachios and you have your self a great lunch!

Bed of Noodles

Place a grilled piece of meat, chicken or fish over a vegetable medley bed! It’s a great al dente noodle that compliments your protein.

Happy Peeling!!

Potatoes au Gratin

Published on November 14, 2013November 14, 2013 by twinswithoriginalityLeave a comment

Potatoes make a great side dish, but sometimes, well- they can just be so bland. T.W.O. decided to change things up a bit and make Potatoes Au Gratin! And wow, was it a hit! The ingredients are simple, but the flavor is so delectable!

Ingredients:

-½ cup low-salt chicken broth
-1½ cups heavy cream
-2-3 garlic cloves, chopped
-1 Tablespoon dried basil
-2½ pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
-Krazy Salt and freshly ground black pepper
-1 Tablespoon nutmeg
-1-2 cups grated Gruyère cheese

In a small saucepan, combine the broth, cream, garlic and basil. Bring to a boil. Take it from the heat and let the flavors infuse as you assemble the potatoes.

Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper and nutmeg. Layer with 1/3 of cheese. Top with another one-third of the potatoes, season with salt, pepper and nutmeg again. Layer with another 1/3 of cheese. Arrange the remaining potatoes on top and season.

Put the gratin dish on a baking sheet to catch any spills. Pour the cream mixture over the potatoes. Sprinkle with the remaining cheese.

Cover the dish loosely with foil and bake in the oven until the potatoes start to get tender, about 30 minutes. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes are very tender when pierced with a knife and a golden crust forms on top. This will take about another 30 to 45 minutes. Let cool for about 15 minutes before serving.

Bon appetite!

Three Bean Turkey Chili

Published on November 7, 2013November 7, 2013 by twinswithoriginality1 Comment

It’s getting chilly, so it’s time for some chili! T.W.O. loves making chili during the fall and winter months. One of our favorite variations is turkey chili with 3 types of beans. The recipe is very simple and quick, so it makes for a great weeknight meal. The leftovers are delicious “T.W.O.!”

Ingredients

-Ground turkey, lean
-1/2 of white onion, chopped
-3 cloves of garlic, chopped
-2 cans (15 oz) of black beans
-1 can (15 oz) of kidney beans
-1 can (29 oz) of pinto beans
-1 can of stewed tomatoes
-2 cans (7 ounces) of diced, green chilies*
-1 package of chili seasoning
-1 package of crimini mushrooms, sliced
–Crazy Salt
-Ground Pepper

*T.W.O. likes a little spice to their chili, so we use the “fire roasted” Ortega chilies

Begin by sautéing onions and garlic in a pan.

After about 3-5 minutes, add in ground turkey. Cook for about 8 minutes or until meat is cooked thoroughly.

Next, drain all the liquid from the canned beans into a bowl and set aside. Pour all the drained beans into a large pot and turn stove to high heat.

Before adding in the stewed tomatoes, chop the tomatoes into quarters. Add tomatoes with their juice to the pot. Then add ground turkey mixture, green chilies, crimini mushrooms and chili seasoning and stir.

Once the chili is boiling, turn heat down to low to let it simmer. The chili can simmer any where from 20 minutes to 1 hour. The longer the better!

When you are ready to eat, turn off the heat and allow the chili to sit covered for 5 minutes. Ladle the chili into a bowl and garnish with your favorite toppings. T.W.O. likes to top their chili with sliced avocado, cheese, sour cream (or Greek yogurt), cilantro, and hot sauce. Now it’s time to warm up and enjoy a great bowl of chili!

Enjoy!

Stuffed Piquillo Peppers

Published on November 1, 2013October 29, 2013 by twinswithoriginality2 Comments

Four months ago, T.W.O. traveled to Spain and enjoyed pintxos daily. We felt nostalgic this past week and decided to re-create one of our favorite pintxos we had in Madrid- stuffed piquillo peppers! We ordered them at Lateral the first night in Madrid and loved them so much, we ordered them again on our last night of the trip! This pintxos dish is a great appetizer to serve at your next dinner party and can be prepared ahead of time so you can enjoy socializing with guests. Ole!

Ingredients

-1 can of piquillo peppers
-0.5 lb ground beef or turkey
-1/2 cup of goat cheese*
-1 cup of Roasted Tomato & Red Pepper Soup**
-1/4 cup of Greek yogurt
–Crazy Salt
-Garlic Powder
-Pepper
-Chili Powder

*T.W.O. has also used cream cheese, which makes for a creamier mixture
**T.W.O. would suggest Trader Joe’s Roasted Tomato & Red Pepper Soup

Preheat oven to 350°F. In a sauté pan, begin cooking the meat over medium heat. Season with salt, garlic powder, pepper and chili powder.

While meat is cooking, take the peppers out of the jar and separate. Pour the soup into a sauce pan and heat up. Add the Greek yogurt and reduce heat to low.

Once the meat is cooked, drain some of the grease. Don’t drain all of it for you don’t want the meat to be dry.

While the meat is still hot, add in your goat cheese or cream cheese and mix. Stuff the peppers individually with the meat and place into a Pyrex.

Once all the peppers are stuffed, pour the soup mixture over the peppers.

Place into oven and bake for about 30 minutes. Allow the peppers to sit for about 3-5 minutes before serving. Then it is time to enjoy some pintxos!!

Howdy Houston!

Published on October 24, 2013October 24, 2013 by twinswithoriginalityLeave a comment

Howdy Houston! This past weekend, a T.W.O. boogied on down to Houston, Texas for the Food & Nutrition Conference (FNCE). I spent most of the time in Downtown Houston, which is filled with some good restaurants, stadiums and parks. Get your cowboy boots on and get ready to “T.W.O.-step” it with me in Houston!

Sambuca

A T.W.O. had the pleasure of eating dinner at the famous Sambuca! They have locations in Dallas, Houston, Nashville and Plano. This restaurant is known for its great food, music and dancing. I experienced some great seafood dishes and live classic rock music by FM Live Band. T.W.O. highly recommends this restaurant!

Pappas Bar-B-Q

If you visit Houston, you must go to Pappas Bar-B-Q. All the locals recommended it, so I went! And boy, were our tummies full when I walked out! A T.W.O. would highly suggest ordering the brisket and turkey breast! So moist and tender!

Vic & Anthony’s Steakhouse

Got meat? Vic & Anthony’s sure does! A T.W.O. ate a delicious dinner at this recommended steakhouse downtown Houston. The atmosphere reminded us of a Fleming’s or a Morton’s with dim lights and leather chairs. A T.W.O. ordered a roasted beet goat cheese salad, crab cake, and filet and would suggest that all 3 be ordered- especially the crab cake!

Food & Nutrition Conference and Expo

A T.W.O. had the opportunity to attend the FNCE conference in Houston. This conference is catered to food and nutrition professionals and has the latest nutrition science information and foodservice trends. There are over 8,000 attendees and more than 350 exhibitors at this conference. A T.W.O. had a fabulous time exploring the different booths (especially Justin’s and Go Live!) as well as promoting celiac diagnostic testing at the Prometheus Laboratories booth.

Happy Travels!

Harvest Quinoa Salad

Published on October 18, 2013October 13, 2013 by twinswithoriginalityLeave a comment

Fall is just not in the air, but also in quinoa! T.W.O. loves making this harvest quinoa salad during the autumn months. It makes a great side dish, lunch meal, or snack! Serve it hot or cold! It’s just not perfect sweater weather, but perfect quinoa weather.

Ingredients

-2 cups water
-1 cup red quinoa, rinsed
-1 green apple
-1 cup spinach
-1/2 cup of dried cranberries
-1 lemon, juiced
-3-4 tablespoons olive oil
-1/3 cup balsamic vinegar
-3 tablespoon apple cider vinegar
-Garlic powder
-Cinnamon
-Salt & Pepper
-Goat cheese, crumbled

Bring 2 cups of water to a boil. Add a dash of cinnamon and garlic power. If you want a little kick, add a dash of cayenne pepper. Once the water is boiling, add quinoa and reduce to low-medium heat. Cook for about 12-15 minutes. While the quinoa is cooking, cut the apple (unpeeled) and spinach.

When the quinoa is done, fluff with fork and cool for 10-15 minutes.

Once cool, add olive oil, lemon juice, balsamic vinegar, apple cider, garlic powder, salt and pepper and mix. Next add in apple, spinach and cranberries and mix well.

Allow salad to chill for about 20 minutes. When you are ready to serve, crumble goat cheese over salad. (If you plan to serve, only let quinoa cool for about 2 minutes before adding in the ingredients. Top salad with goat cheese when you are ready to serve.)

Bon appetite!

*T.W.O. also likes to add grilled chicken breast to the salad or even chunks of roasted sweet potatoes.

Creamy Polenta with Funghi & Fish

Published on October 15, 2013October 14, 2013 by T.W.O.Leave a comment

Tired of mashed potatoes? Well T.W.O. has a great alternative side dish to add on your next menu…Creamy Polenta. Check out how to make this easy dish for a gourmet dinner at home.

Ingredients

For the Polenta:

-4 cups vegetable broth, low sodium
-2/3 cup polenta
-1/3 cup grated Pecorino Romano

For the Mushrooms:

-1 tablespoon olive oil
-1/4 cup balsamic vinegar
-4 ounces shiitake mushrooms, stems removed and discarded, sliced
-12 ounces crimini (Baby Bella) mushrooms, sliced
-2 cloves garlic cloves
-1/4 teaspoon ground pepper
-1/8 teaspoon Krazy salt

For the Fish:

-2 filets rock fish
-1 meyer lemon
-Salt
-Pepper
-Oregano

Polenta: In a sauce pan, bring the vegetable broth to a boil. Reduce the heat and whisk in the polenta. Mix frequently for about 15-20 minutes until the polenta is soft and thick. At this time add the Pecorino Romano. Mix well.

Mushrooms: In a frying pan, heat the olive oil for about 1 minute over medium heat. Add the diced garlic gloves and mushrooms and sauté about 3-4 minutes. Add the balsamic vinegar and the salt and pepper. Reduce heat to low/medium and cook for about 8-10 minutes. The mushrooms will shrink, so don’t get scared that you are over-cooking them.

Fish: Place the fish on a foil-lined cookie sheet. Marinate the filets with lemon juice, salt and pepper. Set aside and let it sit for about 10 minutes. Turn the oven on to 400 degrees. Put the fish in the oven for about 8 minutes. Once the fish is almost done, turn the oven to broil and cook for about 2-3 minutes. Watch carefully so you don’t burn the filets.

Presentation:

Place the cooked polenta on a plate. Add the mushrooms on top of the polenta followed by the filet of fish. Note – this dish is best when hot, so make sure your table is set and your guests are seated!

Enjoy!

Spaghetti Squash “Pasta” Bowls

Published on October 7, 2013October 6, 2013 by twinswithoriginality2 Comments

Spaghetti squash is one of T.W.O.’s favorite vegetables to eat during fall and winter. It makes for a great side dish, entrée, or even a snack! Spaghetti squash is full of nutrients such as folic acid, potassium, and vitamin A. It is also gluten free! So T.W.O. decided to give your typical “spaghetti dinner” a spin and create a delicious, healthy dish for dinner!

Ingredients

-Spaghetti squash
-½ sweet white onion
-2 garlic cloves
-Mushrooms
-Broccoli florets
-Pasta sauce
-Fresh buffalo mozzarella or Parmesan cheese
-Salt & Pepper

Preheat oven to 350°. Using a sharp knife cut the spaghetti squash in half and remove all the seeds. Place squash on a foil-lined cookie sheet and put in oven. Bake for 30-45 minutes or until the “meat” of the squash is soft.

Meanwhile, chop up garlic, onion, and mushrooms and broccoli. Once the squash is done, take it out of the oven to cool slightly. (Keep oven on) While the squash is cooling, sauté the garlic, onion and mushrooms in olive oil. Microwave the broccoli florets in a bowl filled with ¼ inch of water for about 2 minutes.

Using a fork, scrap out the squash and put into a large bowl. Squash should come out like “spaghetti.” Once all the squash is out of the “shells” place the “shells” aside. These will be used as bowls for the dish.

Add the sautéed garlic, onions, and mushrooms to the squash and mix. Season with salt and pepper. Next, add in the broccoli and pasta sauce and mix.

Place the spaghetti squash back into the “shells”, top with fresh mozzarella and put back into the oven. (Parmesan cheese can also be used.) Bake for about 10 minutes. Before taking the squash out, turn the oven to broil. Broil for about 1-2 minutes or until cheese is slightly brown. Now it’s time to eat!!