Fresh Basil Pesto

Posted on July 4, 2011 by

3 bunches fresh basil
2 cloves garlic
¼ cup pine nuts
½ cup extra virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
½ cup freshly grated parmesan (optional)

1. Wash the fresh basil thoroughly, dry and remove stems.
2. In food processor add the garlic, basil and pine nuts. Blend till well combined and smooth.
3. While the food processor is running slowly pour in the olive oil.
4. Turn off as soon as it is combined and stir in by hand the salt and pepper.
5. Serve as desired.
 

*I never add the parmesan when making it.  The parmesan added when serving makes it taste even fresher.

**This freezes very well and you can portion out in small containers when freezing.  So I always make big batches and can have fresh pesto in the winter.

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Baked Stuffed Lobster

Posted on July 4, 2011 by

 

 

2 – 1 ½ fresh lobsters
½ lb bay scallops, cut in half
½ cup crumbled gluten free corn bread -(½ cup crushed ritz crackers)
1 teaspoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
8 tablespoons butter
1 lemon sliced in wedges

Preheat oven to 350°

1. Kill the lobster by putting a very sharp knife between the eyes.
2. Turn the lobster over and slice to butterfly open, slicing from the head to the start of the tail. Don’t slice the tail.
3. Scoop out the green and brown intestines and stomach content. Discard.
4. In the thick knuckles of the lobster claws put a small slit to vent the lobster when it bakes.
5. Meanwhile melt the butter in a small saucepan. Remove from heat.
6. Set aside ¼ of the melted butter.
7. Stir in the chopped tarragon, parsley, cornbread/crackers and scallops to the rest of the butter.
8. Divide the breadcrumb mixture in half and fill each lobster with the stuffing.
9. Brush the remaining butter over the entire lobsters to prevent it drying out when baking.
10. Put in the oven and bake for 25 minutes.
11. Remove from oven and serve with fresh lemon wedges.

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Fettuccine w/ Chicken and Broccoli Rabe

Posted on June 12, 2011 by

2 tablespoons oil from sundried tomatoes
3 cloves garlic, minced
2 tablespoons fresh basil, chiffonade
¼ cup pine nuts
½ cup julienned sundried tomatoes
1 cup crimini mushrooms, thinly sliced
1 bunch broccoli rabe, cut into 1 – 2 inch pieces
6 chicken tenders, cut into cubes
½ cup dry white wine
½ cup chicken broth
¼ cup Vance’s Darifree Milk (1/4 cup heavy cream)
1 box Gluten Free Fettuccine (16 ounce pkg. Pastene Fettuccine Nests, (cook about 1 min to 30 seconds less then directed on the package, it will finish cooking in the sauce))

Preheat oven to 350°
1. Put the pine nuts in a single layer on a sheet tray and bake for 4-5 minutes until a deep brown. Keep an eye on them so they don’t burn. Remove from oven and set aside.
2. Blanch the Broccoli Rabe for 2-3 minutes in boiling salted water, drain and shock with an ice water bath. Drain from ice water and set aside.
3. Heat the sundried tomato oil in a large deep skillet on high heat.
4. Reduce heat to medium high in skillet and add cubed chicken and garlic to the oil and cook for 4 minutes.
5. Add the sliced crimini mushrooms to the skillet and continuing cooking until the mushrooms are browned and the chicken is cooked through, stirring occasionally. Approximately 5 minutes.
6. Remove the chicken and mushroom for the skillet and set aside.
7. Return the skillet to high heat and add chicken broth and white wine. Bring to a boil and let reduce to half.
8. Stir in the heavy cream, salt and pepper and heat just till sauce is hot again.
9. Add in cooked fettuccine and cook for approximately 1 minute until the pasta is hot and cooked through.
10. Add in the broccoli rabe, sundried tomatoes, chicken, and mushrooms. Cook until all ingredients are hot. Approximately 1 minute.
11. Sprinkle basil on top and serve.

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New England Clam Chowda

Posted on June 11, 2011 by

1 8-ounce bottle of clam juice
6 6.5-ounce cans of chopped clams, drained, put juice aside (strain juice through cheese cloth if it seems gritty)
3 slices bacon, fine diced
3 tablespoons vegan butter (butter)
3 tablespoons all-purpose GF flour (all purpose flour)
2 large red potatoes, peeled, and small cubed
2 stalks celery w/leaves, small diced
2 medium white onions, small diced
2 cloves garlic, minced
1 bay leaf
1 1/4 cups Vance’s Darifree milk alternative (3/4 cup heavy cream)
2 dashes Worcestershire for seasoning
1 tablespoon fresh parsley, chopped

1. In large stock pot sauté the bacon and vegan butter on medium high heat until the bacon is crispy and all the fat is rendered off.
2. Add the onions, celery and garlic and sauté 5-6 minutes, till onions are translucent.
3. Add the flour and cook for 2 minutes.
4. Whisk in the clam juice and the reserved clam juice until broth thickens.
5. Add the potatoes & bay leaf, and simmer for approximately 10 minutes, until potatoes are al dente (firm but cooked through to the bite).
6. Add in the Vance’s Darifree and simmer an additional 5 minutes.
7. Add in rest of the seasonings, Worcestershire, parsley and salt & pepper to taste.
8. Serve hot.

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BEEF CHILI

Posted on December 27, 2010 by

2 pounds ground beef

2 tablespoons olive oil

1 large onion, small diced

1 carrot, peeled, small diced

2 stalks celery, small dice

1 red pepper, small dice

1 green pepper, small dice

8 cloves garlic, minced

5 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried basil

½ teaspoon dried oregano

42 ounces crushed tomatoes (1  28-ounce can & 14 ounces – ½ can crushed tomatoes)

1 ¾ cup beef broth (GF)

1 -6 ounce can tomato paste

2 -12 ounce bottles beer – (GF beer)

1 -15 ounce can dark red kidney beans

1. Heat olive oil on high heat, in a large deep heavy bottom pot.

2. Add the onions, celery and carrots to the oil and sauté approximately 8 minutes.  Till onions are translucent.

3. Add the ground beef and sauté until the beef is cooked through, about 5 minutes.  Make sure to break up the beef as you are cooking it.

4.  Add the chili powder, cumin, basil, oregano, and thyme.  Stir in to just combine.

5.  Add the red pepper, green pepper and garlic. Stir in to just combine.

6.  Add in the crushed tomatoes, beef broth, beer and tomato paste.

7.  Bring to a boil, reduce heat and simmer chili for 1 hour 15 minutes. Stirring occasionally.

8.  Add in the Kidney Beans and simmer for an additional 5 minutes.

9.  Serve.

*use regular beer if you are able to.

**Add in tabassco or red pepper flakes if you want to spice it up.

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VEGGIE ANTIPASTO

Posted on December 26, 2010 by

Sundried tomatoes, in oil, julienned

Artichoke hearts, cut into quarters

Marinated mushrooms

1 Bunch Asparagus

2 Roasted Red Pepper, sliced into thin strips

1 Roasted Yellow Squash, sliced into rounds

1 Roasted Zucchini, sliced into rounds

4 Roasted Portabello Mushrooms

Olives (a variety)

Olive Oil

Salt & Pepper

Not show in picture

Fresh Mozzarella, sliced into large rounds

Balsamic Vinaigrette

*To Roast Veggies:

Turn on oven broiler

1. Slice the veggies.

2. In a large bowl mix the veggies with approximately 1 tablespoon olive oil and a few shakes of both salt & pepper.

3.  Put the veggies under the broiler for approximately 10 minutes (until they have some brown color to them).

4.  Cool and refrigerate till ready to assemble antipasto.

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BRAISED SHORT RIBS

Posted on December 13, 2010 by

5-6 thick boneless short ribs

2 tablespoons vegetable oil

Salt & pepper

1 celery stalk, small dice

1 carrot, small dice

1 yellow onion, small dice

1 tablespoon tomato paste

4 large cloves garlic, minced

4 cups GF chicken broth

1 bottle good red wine (I used merlot)

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 bay leaf

1 teaspoon pepper

4 tablespoons butter  (or vegan butter)

Preheat oven to 300°

1. In large oven safe pan heat the oil on medium-high heat.

2. Season the short ribs with salt & pepper.

3. Brown all sides of the sort ribs in the hot oiled pan.

4. Take out the short ribs and put them aside on a plate.

3. Sauté the onion, celery and carrot in the same pan, until they are nicely browned 8-10 minutes.

4.  Add the tomato paste and garlic and stir to combine.

5.  Immediately stir in the red wine and bring to a simmer for 8-10 minutes (until the wine is reduced by about half)

6.  Stir in the remaining ingredients, chicken broth, thyme, rosemary, pepper and bay leaf.

7.  Add the short ribs back in pan and cover.

8.  Transfer the pan to the oven and cook for 2 hours.

9.  Remove the pan from the oven and take out the short ribs and put aside and cover.

10.  Simmer the sauce on medium-low heat on the stove top for 15-20 minutes, until it is reduced to approximately 1 ½ cups.

11.  Slowly whisk the butter into the sauce.

12.  Pour sauce over short ribs.

13.  Serve.

*This went well with mashed red bliss potatoes and peas.  The meat was so tender you didn’t need a knife but you could use a butter knife if you really wanted one.

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