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Gluten-Free Recipes!!

ByAshley Baal

Dr. Baron’s wife Danielle has created a blog dedicated solely to gluten-free recipes. I’ll give you a few examples from her website:

LEMON ROSEMARY MEATBALLS! MMMMMMMM!

HERE IS MY RECIPE HOW-TO!

  1. COMBINE 1 PACK OF CHOPPED MEAT WITH 1 EGG, SOME BREAD CRUMBS (I USED GLUTEN FREE) & PARMESAN CHEESE.
  2. ADD SALT AND PEPPER AND COMBINE WELL. SHAPE INTO MEATBALLS AND SAUTEE IN OLIVE OIL TO BROWN.
  3. ADD A SPLASH OF WHITE WINE, SOME CHICKEN BROTH, JUICE OF 1 LEMON AND A FEW SPRIGS OF FRESH ROSEMARY.
  4. LET SIMMER FOR A FEW MINUTES UNTIL LIQUID REDUCES TO A YUMMY SAUCE!

Lasagna

RECIPE:

FOR THE LASAGNA NOODLES I BOUGHT TINKYADA GF LASAGNA NOODLES AND BOILED 13 MINUTES, THEN DRAINED AND RINSED.

PREHEAT OVEN TO 375!

SAUCE:

2T. EVOO

1 CHOPPED ONION

1 1/2 POUNDS GROUND MEAT (I USED HALF BEEF, HALF PORK)

1/4C. HEAVY CREAM

1 (28 ounce) can TOMATO PUREE

1 (28 ounce) can CRUSHED TOMATOES

SALT AND PEPPER TO TASTE

1. HEAT OLIVE OIL AND COOK ONION FOR A FEW MINUTES.

2. ADD MEAT AND BREAK IT UP WITH THE BACK OF A SPOON AND COOK FOR A FEW MINUTES.

3. ADD THE HEAVY CREAM AND COOK UNTIL LIQUID EVAPORATES AND ONLY FAT REMAINS.

4. ADD SALT AND PEPPER TO TASTE. ADD BOTH CANS OF TOMATOES. SIMMER ABOUT 5 MINUTES AND THAT’S IT!!!

CHEESE: 1 POUND SHREDDED CHEESE-I USE A COMBO OF PROVOLONE & MOZZARELLA AND PARMESAN FOR THE TOPPING!

(NOTE: I DID NOT MAKE A RICOTTA LAYER FOR THIS LASAGNA AND WE NEVER MISSED IT. FEEL FREE TO MAKE ONE THOUGH AND ADD TO YOUR LAYERS!!!)

ASSEMBLY: IN A 9X13 DEEP DISH, SPREAD A LITTLE SAUCE ON THE BOTTOM AND THEN LAYER NOODLES, SAUCE, CHEESE AND REPEAT. SPRINKLE TOP WITH PARMESAN CHEESE. BAKE COVERED FOR 15 MINUTES. UNCOVER AND BAKE AN ADDITIONAL 25 MINUTES.

Caramel Orange Scallops

Ingredients

  • 2 tablespoons sugar
  • 1/2 cup dry white wine
  • 1 large orange, juice of
  • 1 lb sea scallops
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 tablespoon cold butter

Directions:

Total Time: 20 mins

  1. Sprinkle the sugar into a small saucepan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. When the sugar has turned a deep caramel color, about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup. Pull the pan from the heat and set it aside.
  2. Pat the scallops dry between two paper towels.
  3. Put the saucepan with the caramel sauce over very low heat so that it can warm while you cook the scallops.
  4. Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test. Transfer the scallops to the serving platter.
  5. Check that the caramel sauce is hot — give it more heat if necessary. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper and drizzle some of the sauce over the scallops and pass the rest at the table.

These are just a few of the amazing recipes Danielle has on her blog! Check them out here http://gfcookiesxo.blogspot.com/