Category: Gluten Free

Gluten Free · Vegetable sides

Keto Creamed spinach

BelindaLeave a comment


Keto Creamed Spinach is a low carb, gluten free adaptation of traditional creamed spinach. Fresh, healthy spinach is cooked in a creamy, cheesy sauce that is incredibly rich and flavorful. Even the pickiest of eaters will love this delicious side dish.

Serves 4
1 tbsp butter
2 cloves garlic, minced
1 shallot or 1/2 small onion, finely sliced
1lb baby spinach
1/4 cup heavy whipping cream
2 oz cream cheese
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

Melt the butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring frequently, for 2-3 minutes or until softened and translucent.
Add the spinach and cook down until reduced in size and wilted, about 2-3 minutes.
Slowly pour in the heavy cream and add the cream cheese. Cook, stirring often, until the cream cheese is completely melted and smooth.
Remove the pan from the heat and stir in the Parmesan cheese until it’s melted and smooth. Season with salt and pepper, as desired.

Chocolate · Dessert · Do-ahead · Gluten Free · Holiday Food

Nigella’s easy chocolate pots

Belinda


(Makes 8 1/4-cup pots or cups)

6 oz bittersweet chocolate (best-quality – minimum 70 percent cocoa solids)
1/2 cup plus 2 tablespoons heavy cream
1/3 cup plus 1 tablespoon whole milk
1/2 tsp vanilla extract
1/2 tsp allspice
1 egg
8 pots or custard cups (1/4 cup)

Crush the chocolate to smithereens in the food processor. Heat the cream and milk until just about boiling, then add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.

Pour into whatever little cups you’re serving in, and sit them in the refrigerator for 5 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.

Note: This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you’ve got only bigger cups, just augment quantities.

Gluten Free · Holiday Food · Salad

Butternut squash, brussels sprout, cranberry, goat cheese & quinoa salad

Belinda

The only autumn salad we need… quinoa, roasted butternut squash, maple pecan brussel sprouts, feta, cranberries. So, so good, especially as a Thanksgiving side.

Serves 12

3 cups quinoa, uncooked
6 cups chicken or vegetable stock
6 cups butternut squash, chopped raw
4.5 cups Brussels sprouts, chopped raw
3/4 cup red onion, chopped
1 1/2 tsp salt
1 1/2 tsp ground pepper
2 tbsp fresh chopped fresh rosemary
6 tbsp olive oil
6 tbsp maple syrup more will be used for serving
9 tbsp apple cider vinegar
3/4 cup dried cranberries
3/4 cup crumbled goat cheese
1 cup toasted chopped walnuts, pecans, pistachios or hazelnuts

Clean and chop the butternut squash and Brussels sprouts. You will want to skin and clean out the seeds and guts in the butternut squash. For the Brussels sprouts, you can chop or slice them into equal size pieces similar in size to the butternut squash so they cook at the same rate.

Preheat oven to 400º degrees.
In a large bowl, add olive oil, salt, pepper and rosemary, butternut squash and brussel sprouts. Coat everything evenly and lay flat on a rimmed cooking sheet. Drizzle 2 tablespoons of maple syrup over the raw veggies just before popping them into the oven. Bake for 20 minutes or until soft enough to stick a fork through.

Cook your quinoa in the stock. While it is cooking (according to package instructions) crumble the goats chèvre up and measure out the maple syrup and apple cider vinegar.
Once your quinoa and veggies are done cooking. Add to a large serving bowl together. Pour another 2 Tbsp of maple syrup, apple cider vinegar, cranberries, goat cheese, toasted nuts, onions, and mix well. Serve immediately.

Accompaniments · Appetizer Vegetarian · Gluten Free · Vegetable sides · Vegetable-related

Labneh with confit tomatoes

Belinda1 Comment

Another Ottolenghi beauty

Serves 6-8

Once you’ve spread the labneh across a plain, flat plate, make a well in the centre for the tomatoes, letting the glossy oil spill over the edges. If you’re feeling organized, make double the tomatoes and blitz half with their juices for an instant pasta sauce that keeps beautifully in the fridge.

500g Labneh
CONFIT TOMATOES
100g olive oil
200g datterini or cherry tomatoes
½ tsp paprika
1 ½ tsp dried oregano
1 tsp caster sugar
1 tbsp balsamic vinegar
2 sprigs oregano, plus extra picked for garnish
TO SERVE
½ tsp urfa chilli

Mix the yoghurt and ¼ teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh.
Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and ½ teaspoon of salt to a small saucepan.
Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes.
Set aside to cool completely then stir through the fresh oregano leaves.
Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.

Appetizer Vegetarian · Do-ahead · Gluten Free · Holiday Food · Vegetable-related

Roasted Honeynut Squash Feta Dip

Belinda

Serves 8-10

1 ¼ lbs honeynut squash, halved lengthwise + seeded
olive oil
kosher salt
½ lb Greek feta cheese, crumbled
½ cup olive oil
3 tbsp honey
¼ cup water
12 sage leaves
1 red fresno chile pepper, seeded + thinly sliced
½ cup chopped pecans
freshly cracked black pepper
toasted bread or crackers, for serving

Preheat the oven to 425°F.
Place the honeynut squash halves on a sheet pan. Drizzle with olive oil, rub to coat, and season with a good pinch of salt. Arrange the squash cut-side down. Roast for 40 minutes, or until tender. Allow the squash to cool to room temperature.

Scoop out the squash and discard the skins. Add the squash to a food processor, along with the feta, a ¼ cup of olive oil, and 1 tablespoon of honey. Pulse to combine. With the food processor running, slowly drizzle in the water, blending until smooth.

Heat a 12” stainless steel skillet over medium heat. Add the remaining ¼ cup of olive oil. Once hot, fry the sage leaves in the oil for a minute or two until crisp. Use a slotted spoon to transfer the sage to a paper towel.
Reduce the heat to medium-low and add the sliced chile peppers to the oil. Cook for a minute or two until softened. Add the pecans and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey. Allow the mixture to simmer for about a minute until thickened. Turn off the heat.

Spoon the dip into a shallow serving bowl. Top with freshly cracked black pepper. Spoon the honey pecan topping over top and garnish with the fried sage leaves.

Serve with toasted bread or crackers alongside for dipping.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Meat · Rice

Ginger lime pork

Belinda

This recipe comes together in just 30 minutes and is bursting with savory, sweet, fresh flavors. Serve with brown or white rice.

1 tbsp olive oil
3 scallions, thinly sliced (white and green parts separated)
4 cloves garlic, minced
1 1/2 tbsp minced or grated fresh ginger
1 1/2 lbs ground pork
1/3 cup packed light brown sugar
3 tbsp fresh lime juice
1 tbsp sriracha, or more/less to taste
fine sea salt and freshly-ground black pepper
toppings: chopped peanuts, extra lime wedges, chopped fresh herbs (cilantro, mint, and/or Thai basil)

While the rice is cooking, heat the oil over high heat in a large sauté pan.
Add the white parts of the scallions, garlic, ginger and sauté for 1-2 minutes until fragrant. Add the pork and use a wooden spoon to stir and break it up as it cooks.

Add the sauce. Once the pork is no longer pink, add in the brown sugar, lime juice, sriracha and stir until evenly combined. Let the pork continue to cook, undisturbed, for 2 minutes or until it caramelizes on the bottom. Stir, then let the pork cook undisturbed for 1-2 more minutes or until it caramelizes on the bottom.

Taste and season with salt and pepper and/or extra sriracha as needed.
Serve warm over rice, garnished with your desired toppings. Enjoy!

Gluten Free · Vegetable sides · Vegetable-related

Creamy Skillet White Beans with Greens and Parmesan

Belinda

Italian-style creamy cannellini beans cook in about 10 minutes on the stovetop, in a garlicky cream sauce strewn with leafy greens and lots of Parmesan. Serve as a hearty side dish, meatless main or add a cooked protein such as chicken, shrimp or chicken meatballs to make an easy dinner!

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2 tbsp extra virgin olive oil
¼ cup sliced shallot or yellow onion
3 cups cannellini beans, or 2 15-ounce cans, drained
2 large garlic cloves, grated or finely chopped
1 tbsp chopped fresh rosemary, thyme or oregano, or 1 teaspoon dried
1 tsp kosher salt

½ tsp crushed red pepper
¼ cup chicken broth or vegetable broth
¼ cup heavy cream or creme fraiche
3 cups torn leafy greens, such as kale or spinach
⅓ cup grated Parmesan cheese

Put the olive oil and shallots in a 10-12-inch skillet set over medium-high heat. Cook and stir 2-3 minutes, until they’re softened
Add the beans, garlic, rosemary, salt and red pepper to the pan and give the mixture a stir. Cook for a minute or two, until the garlic smells fragrant (but don’t brown it).
Pour in the broth and add the cream. Bring to a simmer and cook about about 10 minutes, stirring once or twice.

Lower the heat and add the greens to the skillet. Stir them in, and continue cooking until the greens turn bright green and begin to wilt. Remove from the heat. Sprinkle the cheese over the beans and stir.
Serve the beans warm as a main dish, side dish or spooned over pasta for the ultimate carb fest!
Karen’s Notes and Tips

Notes
Instead of broth, you can use some of liquid from canned beans to make the sauce.
The cooked beans keep in the refrigerator in an airtight container. They can also be frozen for up to one month: cool completely, then pack into an airtight container.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

White Gazpacho

Belinda

2 cups cucumber juice
1 cup green grape juice
1/2 cup white verjus
2 Tbsp sherry vinegar
1/2 small clove garlic, crushed or microplaned
1 cup panko bread crumbs
1/2 cup olive oil (the nicest you can find; you will taste the difference)
Salt and cayenne pepper to taste

Method: Separately juice the cucumber and fresh green grapes in either a juicer or blend in the blender and pass through a mesh strainer. Blend all ingredients together except for the olive oil. Once the mixture looks smooth in the blender, slowly stream in the olive oil. Adjust the seasoning with salt and cayenne pepper.

Tip: Make sure you chill well before serving, as it is best if it’s ice cold.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Vegetable sides

Adam Byatt’s ratatouille

Belinda

British Michelin chef, Adam Byatt wanted to create a ratatouille that wasn’t diced, stewed together and sloppy. This method allows all of the vegetables to cook at the same time and melt into each other. It’s a perfect accompaniment to Mediterranean fish, and showcases the best vegetables, though I often have it as a main on its own.

Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 2

1 eggplant
1 green courgette
1 yellow courgette
5 large red tomatoes
1 red onion
1 red chilli, sliced
1 cup (250ml) really good passata
olive oil
1/4 cup (50g) capers
1 bay leaf
1 sprig thyme
1 sprig rosemary
1 tbsp dried oregano

Preheat the oven to 180C/350F/Gas mark 4. Slice the aubergine very thinly (2mm) across into rounds and reserve. Do the same with the courgettes and tomatoes, then finely slice the red onion and the red chilli.

Pour the passata into a round, oven-proof cooking vessel. Add the onion, chilli and capers, then stir.

Begin layering the aubergine, yellow courgette, tomato and green courgette in that order all the way around the pan. Keep the vegetables very tightly together in that order.

Once the ratatouille is built, season well with salt and pepper, and drizzle over olive oil generously.

Add the bay leaf, rosemary and thyme sprigs and sprinkle over the dried oregano. Place in the oven and cook for 45 minutes.

Remove and allow to rest for 10 minutes before serving.

Baking · Dessert · Do-ahead · Gluten Free

Walnut cinnamon cake (GF)

Belinda

Serves 8

240g almond flour (2 cups)
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
3 large eggs
120g maple syrup (1/2 cup)
60g coconut oil, melted (1/4 cup)
1 tsp vanilla extract
60ml unsweetened almond milk (1/4 cup)
1 cup walnuts, chopped
Glaze:
2 tbsp maple syrup (30g)
1 tbsp coconut oil
1/2 tsp ground cinnamon

Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon.
In a large bowl, whisk together eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk.
Gradually add the dry ingredients to the wet ingredients and stir until combined.
Stir in the chopped walnuts.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by combining maple syrup, coconut oil, and cinnamon in a small saucepan. Heat over medium heat until melted and smooth.
Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Drizzle the glaze over the cooled cake and serve.