Gluten Free Empanadas

 

We took a trip to Puerto Rico this weekend in our kitchen with beef empanadas, beans and rice and a plantain puree.  The food was really delicious.  I was especially pleased with how well this gluten-free dough held together.  The dough is made with a little white wine, but don’t worry the alcohol cooks out before you make the dough.   I can see this dough recipe being used to make apple cinnamon empanadas in the future.

Ingredients

• ½ cup dry white wine (e.g., Pinot Grigio, Chardonnay)
• ½ cup water
• 2 tablespoons unsalted butter
• 2 tablespoons nonhydrogenated vegetable shortening
• 2 cups high-quality all-purpose gluten-free flour
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 3 to 4 tablespoons milk or cream (low-fat is fine, nonfat is not, nondairy substitute is fine)

Instructions

1. In a medium saucepan, place the wine, water, butter and shortening and stir to combine. Heat over medium heat until the butter is melted and the mixture is simmering (about 3 to 4 minutes), stirring occasionally. Remove the saucepan from the heat, and dump in the flour and xanthan gum. Stir constantly with a wooden spoon until the mixture comes together (it will happen quickly). Add the milk/cream by the tablespoonful, and knead into the dough until it is smooth.
2. Turn the dough out onto a smooth surface and knead until fairly smooth. Do NOT flour the kneading surface.
3. Cover the dough with plastic wrap and allow it to rest at room temperature for an hour. This is an important step.
4. After the dough has rested, roll until it is about ⅛-inch thick (the width of a nickel), and use a 3-inch biscuit cutter (or smaller or larger, if you prefer) to cut into rounds.

Notes

Bean flour blends are not true all-purpose gluten-free flours. Pamela’s baking mix and Pamela’s bread mix are not all-purpose gluten-free flours, nor were they meant to be. They have all sorts of additional ingredients, like baking powder, baking soda and sugar, and then yeast and sugar, respectively. Yes, you really do need the wine for flavor. It’s worth opening a bottle.

Fill with your favorite filling.  Our beef filling recipe is below.

Empanada Filling
1 tablespoons olive oil
1/2 pound ground beef
1/2 tablespoon garlic salt
1 tablespoons tomato paste
1 tablespoons vinegar
1 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying

Aioli Dip:
1/2 cup real mayonnaise, such as Kraft
1/2 tablespoon adobo sauce
Juice of 1/4 lime

For the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

Ham and Goat Cheese Stuffed Chicken

I’m a big fan of goat cheese.  It’s an acquired taste, but one that I happen to enjoy a lot.  I found a recipe online using country ham and goat cheese and then you stuffed that under crunchy chicken skin and I was sold.  You can use different herbs than what I used and if you don’t like goat cheese try a cream cheese or some other cheese and let me know how it turned out.

Ingredients:

4 chicken breasts with bone and skin

3 ounces of country ham, diced

1T chopped sage (you could also try thyme or rosemary)

2 T olive oil

4 oz softened goat cheese

1T lemon juice

salt & freshly ground black pepper

Preheat oven to 375F.  Heat a large dutch oven over medium high heat and add olive oil.  Saute diced ham for 4-5 minutes until brown.  Remove ham with a slotted spoon and drain.  Season chicken lightly with salt and pepper and then brown in same olive oil on all sides.  Combine goat cheese and herbs in a small bowl and then add lemon juice.  Remove chicken from oil and drain.  Allow oil to cook for a few minutes and then add the oil and any brown bits in the pan to the goat cheese mixture.   Stir to combine and then add some pepper.  Place the chicken on a rimmed baking sheet and stuff goat cheese mixture under the skin.  Bake for 15-20 minutes or until the temperature has reached 165F.

Eggplant Rollatini

Occasionally I will try to make a meatless dinner for my family.  Sometimes this doesn’t go over well because my nine year old son dislikes most veggies and my husband and daughter are both cut from the same carnivore cloth, but I still give it the old college try.  Last week I made a dish that all of them seemed to enjoy….eggplant rollatini.  I’ll give you a word of warning, I started this dish about two hours before I wanted it to be ready because there are several steps to it, but the final dish was super yummy!

Ingredients:

3 medium eggplants, sliced lenghtwise 1/3 inch thick

2 T plus 2 tsp sea salt

28 oz can peeled plum tomatoes

2 red bell peppers, roasted

2 large basil sprigs

4 garlic cloves, minced

2 tsp dried oregano

1/4 extra virgin olive oil

15 oz container of ricotta cheese

1/2 c mascarpone cheese

1/4 tsp nutmeg, freshly grated

1/2 c parmesan grated

 

Place eggplant slices on paper towels and sprinkle both sides with 2T of salt.  Allow slices to release bitterness (let set for 20-30 minutes).  Begin making your sauce by cutting tomatoes in large chunks, combine with peppers in a food processor and puree.  Heat a large pot over medium-high heat and add tomato puree.  Add basil, garlic, oregano and 1 tsp salt.  Bring to a boil and then reduce heat and then simmer 15-20 minutes.  Preheat oven to 350F.  Cover two large cookie sheets with aluminum foil and brush with olive oil.  Wipe excess salt off eggplant and gently squeeze out any moisture using paper towels.  Transfer eggplant to cookie sheets and bake about 15 minutes.  Allow eggplant to cool.  In a large bowl combine ricotta, mascarpone, nutmeg and remaining salt.  Transfer half of tomato sauce to 9X13 baking dish.  place 2-3 T of cheese mixute onto each eggplant slice and roll up.  Lay eggplant seam side down in baking dish.  Spoon remaining sauce over eggplant and sprinkle with parmesan cheese.  Bake for 20 minutes in oven and then let rest for 5 minutes before serving.

Mama Mia Meatball Lasagna

 

I decided to do a lasagna using veggies instead of noodles and then topping it with some savory meatballs.  The result was a yummy italian casserole and my kids didn’t even know there were veggies inside.  I also made some homemade ricotta to go inside which was fabulous!  I will share that recipe with you later.

Ingredients:

1 eggplant peeled and sliced into 1/4 inch slices

1 large zucchini sliced into 1/4 inch slices

salt and pepper

olive oil

2 c riccotta

1 c italian cheese, shredded

1lb mozzarella ball, shredded

1/4 c chopped italian parsley

1 jar of your favorite GF pasta sauce

14.5 oz can diced tomatoes

1 egg beaten

1/2 tsp granulated sugar

3 medium baking potatoes peeled and sliced into 1/8 inch slices

1/4 c chopped fresh rosemary and thyme

1/2 lb ground beef

1/2 lb ground pork

granulated garlic

1/4 grated parmesan cheese

2 sliced of GF bread (process into breadcrumbs using food processor)

Lay eggplant and zucchini slices on a kitchen towel and sprinkle with salt.  Let drain for 30 minutes.  Pat veggies dry and brush with olive oil and roast in 400F oven for 6-10 minutes until slightly golden.  Combine beef, pork, granulated garlic, salt, pepper, parmesan cheese and breadcrumbs in a large bowl.  Form into meatballs and then brown in a large stockpot with some 2 T olive oil.  Once all sides are browned remove meatballs to plate to drain on papertowel.  Combine pasta sauce, diced tomatoes, sugar and salt and pepper in saucepan.  Using hand blender puree until smooth and heat just until warm.  Combine ricotta with 1c of cheese, the mozzarella, parsley, egg, salt and pepper.  Mix to combine.  Lower oven to 400F and spread 1c of sauce in bottom of 9X12 baking dish.  Layer in eggplant and zucchini and then cover with some of ricotta mixture.  Layer with potatoes and then top with salt, pepper and half of the chopped herbs.  Repeat layers and then top with meatballs and some additional sauce.  Cover with foil and bake for 40 minutes.  Let cool for 15 minutes before serving.

Watermelon Mint Salad

The kids are all back in school, summer vacations are all over and everyone is getting back to the “real world”.  As we say goodbye to our summer I will leave you with this simple salad that is refreshing and will take you back to 4th of July if you want to go there.

Ingredients:

1/2  seedless watermelon, chopped into bite size chunks

1/4 c chopped fresh mint

1 c sliced fresh strawberries

1 tsp granulated sugar

pinch of coarse salt

Toss watermelon, mint and strawberries together in a large bowl.  Sprinkle with sugar and a pinch of salt.  For some more pizzaz you can add some chopped vidalia or red onion and a splash of balsamic vinegar if you wish

Tuscan Chicken and White Bean Ragout

 

The ragout in this recipe on its own is brilliant!  I paired mine with some chicken breast lightly coated in olive oil, salt, pepper, oregano and granulated garlic and then sauteed until golden brown.  This recipe is really simple and packed with lots of flavor.  Hope you enjoy!

Ingredients:

14.5 oz can of cannellini beans (drain the liquid and reserve it – add water to equal 1 1/2 cups)

1 T olive oil

3 large cloves of garlic chopped

1 medium onion diced

1 tsp chopped fresh rosemary

1/8 tsp crushed red pepper flake

3 c of escarole or spinach leaves, torn

14.5 oz can diced tomatoes

1 T unsalted butter

2 T flat leaf parsley chopped

1/2 c grated parmesan cheese

salt and pepper to taste

Heat olive oil in a skillet over medium heat and add garlic.  Cook for 30 seconds until fragrant and then add onions, rosemary and red pepper flakes.  Cook gently for about 7-8 minutes until softened.  Add the beans and bean liquid with water and season with salt and pepper.  Let mixture simmer for 5 minutes.  Stir in escarole or spinach and simmer until wilted.  Add tomatoes, butter, parsley and cheese.  Remove from heat and stir until butter is melted.  Taste and season with additional salt and pepper if needed.  You can drizzle with additional olive oil or flavored oil when serving.

 

 

Grilled Chicken with Pine Nut Pesto

One of my favorite types of cuisines to prepare is Italian.  I just love the flavors and aromas that come from creating Italian food.  Of course Italian cuisine is typically loaded with gluten.  Italians love their bread, pasta and pizza so cooking without the gluten can be a challenge.  This recipe is already gluten-free and is a tasty way to prepare chicken during the summertime. 

I have visions of visiting Tuscany, Venice and Rome someday, but today I’ll share this deliziosa chicken pesto recipe with all of you.

Ingredients:

• 4 boneless chicken breasts
• 2 cups lightly packed baby spinach leaves (about 2 ounces)
• 1/4 cup pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 to 2 teaspoons grated lemon peel
• 1/3 cup plus 2 teaspoons olive oil
• Salt and freshly ground black pepper
• 1/3 cup freshly grated Parmesan

Heat a grill pan or outdoor grill to medium high heat. Spray the grill pan or outdoor grill with non-stick cooking spray. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 4-5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add a good amount of salt and pulse. Stir in the Parmesan. Season the pesto with additional salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve

Butternut Squash Risotto

I have always wanted to make this version of a risotto, but was afraid that both my children and my husband would not like it.  I forged ahead anyway and was very pleased when all three of them pronounced that they enjoyed it.  Score one for vegetables!  I don’t think my son even realized there were veggies in this dish.  He thought it was just a cheesy rice dish and I’ll never tell 🙂

Ingredients

• 1 quart chicken stock
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, grated or chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• 1 (10-ounce) box cooked frozen butternut squash
• Nutmeg, grated, to taste
• 2 tablespoons butter
• 7 or 8 leaves fresh sage, finely chopped
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup grated Romano cheese

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese.

Rosemary Paprika Roasted Potatoes

Here is an easy and hearty side dish to serve along a grilled steak or a grilled burger.  These potatoes are slightly smoky and I love the sprinkling of rosemary mingled in.  Make sure you salt them liberally before going into the oven.  The result will be a crispy potato wedge packed with flavor and yummy potato softness on the inside.

6 medium to large red potatoes (cut each potato into six wedges)

2 T extra virgin olive oil

2 tsp granulated garlic

1 T smoked paprika

2 sprigs of rosemary, finely chopped

sea salt and freshly ground black pepper

Preheat oven to 425F and place a baking sheet in oven.  Toss potato wedges with oil and mix to moisten each potato.  Toss in garlic granules, paprika, salt, pepper and rosemary and mix thoroughly.

Roast for 20 minutes turning over halfway through cooking.

 

Zucchini Ribbon Salad

 

With the first “official” day of summer approaching I have been seeing so many pictures of zucchini ribbon salads in magazines and online so I decided to try one of these recipes for myself.  I modified one of Rachel Ray’s recipes and left out the avocado because I just wanted the salad to have lots of crunch.  I haven’t eaten much raw zucchini or fennel, but I was pleasantly surprised at how light and yummy it was.  We peeled the zuccchini by mistake (you are supposed to leave the peel on so just give your zucchini a good scrubbing first).

Ingredients:

• 3 large zucchini
• 1 bulb  fennel, trimmed, outer layer removed
• 2 ounces shaved fresh parmesan (about 1/2 cup)
• 1 teaspoon lemon zest
• 2 tablespoons extra virgin olive oil
• 2 teaspoons white wine vinegar
• 1/2 teaspoon dijon mustard
• Coarse salt and pepper

Using a vegetable peeler, peel the zucchini lengthwise into thin ribbons; discard the seedy centers. Transfer to a bowl. Using a mandoline, shave the fennel bulb into pieces; discard the core. Toss with the zucchini. Fold in the parmesan. Sprinkle with the lemon zest, then cover and refrigerate until ready to serve.   In a small bowl, combine the olive oil, vinegar, mustard, 1/8 tsp. coarse salt and 1 pinch pepper. Drizzle the dressing over the salad; toss gently.