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
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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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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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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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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