Appetizers

Hanukkah Quinoa Latkes

Ingredients:

1 1/2 cup water

1/2 cup onion, small dice (can substitute challets)

salt, to taste

1/4 cup flour (can use gluten free, your choice of brands)

1 1/2 tsp. baking powder

1 tbsp. kosher salt

1 egg

1/2 cup + 2 tbsp. soy milk

4-5 tbsp. canola oil (or any natural vegetable oil, your choice of brands)

Instructions:

 - Place 2 tbsp. of oil in heavy gauge stainless steel saucepan set over medium-high heat. 

 - Add onions and sweat until translucent. 

 - Add quinoa and stir, toasting the quinoa and coating with oil. 

 - Add water and salt, bring to boil. 

 - Lower heat and simmer until the liquid is absorbed and the quinoa is cooked through. 

 - Remove from heat and cool. 

 - In mixing bowl, combine flour, baking powder, and 1 tbsp. of kosher salt. 

 - Add egg and soy milk, stir to combine. 

 - Add 2 cups of the cooked, cooled quinoa and mix. 

 - Heat 2 to 3 (more) tbsp. of oil in a heavy gauge frying pan set over medium-high heat. 

 - Pour batter into the heated oil, forming mini pancakes approximately 2 oz. each. 

 - Fry for 30 to 60 seconds on each side, or until golden brown.

 - Serve and enjoy.

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Gluten Free Chicken Noodle Soup

 Ingredients:
3 lbs chicken legs and/or thighs (Use any part of chicken you want)
2 small onions, chopped
2 large carrots, chopped
3 celery stalks, chopped
2 tsp minced garlic
6 oz gluten free rotini
2 bay leaves
1 tsp dried parsley
½ tsp turmeric
4 tsp fresh thyme (or 1.5 tsp dried)
sea salt
pepper
olive oil

Instructions:
 - Trim chicken pieces, sprinkle with sea salt, then brown skin side down in olive oil over medium high heat for six minutes.
 - Flip over and add celery, onions, carrots, garlic.
 - Add 8 cups of water, then add bay leaves, parsley, turmeric, thyme, and pepper (to taste), and stir.
 - Bring to boil, then reduce heat to medium and cook for 20 minutes.
  - Remove chicken pieces with tongs and shred, discarding bones and skin.
 - Taste soup and add salt to taste, then add chicken meat back in.
 - Bring to boil, add noodles, and cook another 7-9 minutes, stirring occasionally, until noodles are done but not mushy.
 - Turn off heat and serve.

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                                                       Macaroni Stuffed Meatballs
Ingredients:
1 1/2 pounds ground beef
2 tablespoons onion, finely chopped
1 egg
1/3 cup bread crumbs
1/2 cup grated cheese (your choice)
1/2 teaspoons black pepper
1.5 oz cheddar cheese, cut into small cubes
1 cup prepared macaroni and cheese, chilled (again, your choice of Mac and cheese. But can substitute any gluten free macaroni for recipe)
2 tablespoons barbecue sauce (optional)

Instructions:
 - Preheat oven to 375 degrees.
 - Combine beef, onion, egg, bread crumbs, shredded cheese and pepper. Mix just until combined (over mixing will make meatballs tough).
 - Divide meat into 10 equal pieces. (Squish or flatten) each piece of meat into a thin circle. Top with 1 heaping tablespoon of macaroni (as much as you want) and 1 cube cheese.
 - Fold sides, pinching to seal, then rolling into a meatball. Place meatballs parchment and brush with barbecue sauce if desired.
 - Bake 24-26 minutes, more or less, until center meatballs reach an internal temperature of 160 degrees.
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                                                    Deep Fried Mac and Cheese Balls
Ingredients:
1/2 lb. elbow macaroni (any style, gluten free included)
1 Tbsp butter
1 Tbsp flour
1 C milk, warmed plus 1 Tbsp
1/2 lb. Cheddar Cheese
1/2 lb. Smoked Gouda
salt and pepper to taste
1 egg
1 1/2 C bread crumbs
1 tsp Italian seasoning

Instructions:
 - Cook macaroni according to directions. Drain and rinse with cold water.
 - In a pan, melt the butter over medium heat and sprinkle in the flour. Whisk together.
 - Cook 2 minutes.
 - Add in warmed milk and stir to get rid of lumps.
 - Cook until sauce thickens.
 - Remove from heat, add cheese, stir until melted and smooth.
 - Season with salt and pepper.
 - Pour cheese over macaroni and stir to combine.
 - Pour into a shallow pan and refrigerate for 2 hours.
 - Form macaroni and cheese into balls, by hand, or you can use a cookie or ice cream scoop.
 - Place on wax papper lined cookie sheet and freeze overnight.
 - Mix together egg and 1 Tbsp milk to make a wash.
 - Mix bread crumbs (gluten free of course) with seasoning and place in bowl.
 - Dip macaroni and cheese balls into egg and then cover with bread crumb mixture.
 - Heat oil to 350 degrees and fry macaroni and cheese balls until they are golden brown and cooked through. About 5 minutes.
 - Serve with marinara sauce (optional)
 - Makes roughly 36 balls, depending on size desired.
 - Extra can be stored in the freezer
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                       Broccoli Sweet Potatoe Cake
                              Finger food

Ingredients:
1 pound broccoli florets, chopped
2 pounds sweet potatoes, (peeled, diced)
1 onion, finely chopped (your choice red or white. Could substitute challets)
3 cups water
1 tablespoon fresh thyme
Salt and freshly ground black pepper to taste

3 tablespoons olive oil (your choice of brands)

Directions:
 - In large pot, combine broccoli, sweet potatoes, onion and water.
 - Bring to boil, then reduce heat to medium and cook, covered, for 20 minutes.
 - Drain vegetables and use a potato masher to mash the ingredients together.
 - Add thyme and season with salt and pepper.
 - Mash again.
 - Heat oil in large skillet over medium heat.
 - Divide broccoli mixture evenly in sizes preferred.
 - In batches, adding more oil if needed, cook the patties for 5 to 6 minutes on each side.
 - Serve hot with butter and sour cream.(your choice of brands. Low fat etc.)

*You can make these cakes two days ahead, let cool completely, and keep refrigerated until you're ready to serve.
*Preheat the oven to 400 degrees F, place cakes on baking sheet.
*Bake for 15 minutes or until heated through and crisp on the outside.
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                 Pasta Fagioli - just like Olive Garden

Ingredients:

2 pounds ground beef (lean works best but can use whatever is at hand)

1 onion chopped (white or red, can substitute challets)

3 carrots, chopped

4 stalks celery, chopped

2 28oz cans diced tomatoes, (undrained - just pour in)

1 16oz can red kidney beans (drained - then pour in)

1 16oz can white kidney beans (drained - then pour in)

3 10oz cans beef stock

3 teaspoons oregano

2 teaspoons pepper (freshly ground or whatever is at hand)

5 teaspoons parsley

1 teaspoon tabasco sauce (optional)

1 20oz jar spaghetti sauce (your choice of brands)

8oz pasta (your choice of brands)

Instructions:

 - Brown beef in skillet

 - Drain excess fat from beef, add into crock pot (works best for this dish)

 - Add everything except pasta.

 - Cook on low for 7-8 hours or high 4-5 hours.

 - Add pasta the last 30 minutes before serving.

 - Serve with nice crisp green salad and garlic bread.

Enjoy!

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