Italian Rustic Cherry Pie ♥ (Gluten Free)

 I found a ton of cherries at the farmer's market, reminds me of my grandparents cherry trees growing up although they had the bright tart cherries, I got some bing cherries for my recipes. I hand pitted each one using a hack of a hard plastic soda straw and pushing it through to get the seed out. That was a task! ♥

Ingredients  ♥

For the crust 

1 ½ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten-free flour)

½ teaspoon salt (omit if using salted butter)

1 teaspoons xanthan gum (omit if you use a blend that has xanthan)

½ cup butter (1 stick), cold - cut into small pieces

4 tablespoons milk, cold

For the filling                                                             

5 cups fresh pitted cherries

¼ cup sugar

¼ cup all-purpose flour gluten free

1 tablespoons lemon juice 

For the edges                                                              

1 large egg, beaten

2 tablespoon of turbinado sugar or granulated sugar

Directions  ♥

For the crust 

Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.

With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.

Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.

Dough should be moist and easy to roll.

Roll dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of parchment paper.

Transfer to a parchment paper lined baking sheet that has an edge that's at least ½" high. Having a baking sheet with an edge will prevent the juices from running into your oven and burning.

For the filling ♥

In a large mixing bowl, combine cherries, sugar, flour and lemon juice; spoon over pastry to within 2 -3 inches of edge to leave room for folding.

Fold pie crust edge over the filling, leaving the center uncovered.

Brush the folded part of the pie crust with beaten egg then sprinkle the edges with turbinado sugar.

Bake 50-55 minutes or until crust is golden brown and filling is bubbly. enjoy! ♥

Summer Burrata Grilled Tomato Salad ♥

 Perfect for Summer! ♥

Ingredients ♥

(1lb) cherry tomatoes

2 tbsp olive oil

1 tbsp Balsamic vinegar

pinch of salt and pepper

(5oz) burrata

1 cup fresh basil

Directions ♥

Drizzle the tomatoes with olive oil and balsamic.

Grill over high heat for 10-15 minutes until charred and blistered.

Season with salt and pepper then drizzle with more olive oil and Balsamic.

Serve with burrata and fresh basil. enjoy! ♥

Gluten Free Pumpkin Bread ♥

Here is a healthy gluten free version of pumpkin bread for the fall season!

DRY INGREDIENTS

▢1 ⅓ cups gluten-free measure-for-measure flour

▢1 1/4 cups  granulated sugar

▢1 teaspoon baking soda

▢1/4 teaspoon baking powder

▢1 teaspoon salt

▢2 teaspoons ground cinnamon

▢1/2 teaspoon ground nutmeg

▢1/2 teaspoon ground ginger

▢1/4 teaspoon ground cloves

▢1/4 teaspoon allspice

                                                  WET INGREDIENTS

▢1 cup  pumpkin puree

▢2 large eggs

▢1/3 cup  milk I use almond milk

▢1/3 cup  neutral oil of choice I use extra virgin olive oil

▢1 teaspoon vanilla

▢1 teaspoon lemon juice

Instructions 

Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.

In a large bowl, mix together the dry ingredients.

In a separate bowl, whisk together the wet ingredients.  I combined the wet ingredients into the dry which were in my Kitchen aid mixer, this makes a more thoroughly mixed batter.

Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.

Smooth batter into the prepared pan.

Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy! ♥

Homemade Gluten Free Broccoli Cheese Soup ♥

 I love the brisk cold days and I love the feeling of warm soup, this is a great homemade gluten free broccoli and cheese soup, who doesn't love cheese?

Ingredients ♥

1 tbsp. + 4 tbsp. margarine divided

1 small or medium sweet yellow onion diced small

1 clove garlic peeled and minced finely

1/4 cup Gluten Free Flour( I use Bob’s Red Mill )

2 cups low-sodium vegetable stock chicken stock may be substituted

2 cups half-and-half

2 to 3 cups broccoli florets diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems

2 large carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

3/4 tsp salt to taste

3/4 tsp freshly ground black pepper to taste

1/2 tsp smoked paprika or regular paprika optional and to taste

1/2 tsp dry mustard powder optional and to taste

pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing

Directions ♥

In a small saucepan, add 1 tablespoon margarine, the diced onion, and sauté  over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.

In a large heavy-bottom pot  add 4 tablespoons margarine, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or the soup will never thicken properly later.

Slowly add the vegetable stock, whisking constantly.

Slowly add the half-and-half, whisking constantly.

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.

Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.

Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the soup simmers, grate the cheese. It’s important to use high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it.  After simmering for about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Serve with Gluten Free Crusty Bread. Soup will keep airtight for 5 to 7 days in the fridge. Or freezes for up to 3-6 months!

Slow Cooker Chili ♥

 I love making this chili in the fall it's got a kick to it with chipotle chilis! 

Ingredients ♥

1 Tablespoon olive oil

2 pounds lean ground beef

1 medium red or yellow onion, peeled and diced

2 cloves of garlic, minced

2 chipotle chili in adobo sauce, chopped (*add more for extra smokiness and heat)

2 (15 ounce) can’s dark red kidney beans, rinsed and drained 

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans diced tomatoes

1 (15 ounce) can light red kidney beans, rinsed and drained

1 (4 ounce) can chopped green chilis

1 cup beer or beef broth

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt 1/2 tsp pepper

1 teaspoon sugar

Directions ♥

Heat oil in a large sauté pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for 

Healthy Gluten Free Strawberry Pretzel Salad ♥

 It's summer and I am nostalgic going through my mother's summer recipes I stumbled upon this classic Strawberry Pretzel Salad. My version is healthier and gluten free! ♥

Ingredients  ♥

• 6 oz. strawberry  sugar free Jell-O

• 2 cups boiling water

• 2 1/2 cups salted pretzels Gluten Free, (measured before crushing)

• 1/4 cup granulated sugar ( Sugar in the Raw organic white)

• 8 Tbsp. unsalted margarine

• 8 oz. package light cream cheese, softened

• 1/2 cup granulated sugar ( Sugar in the Raw organic white)

• 8 oz. cool whip, thawed in the fridge

• 1 lb. fresh strawberries, hulled and sliced

Directions ♥

1. Preheat the oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

2. Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.

3. In a medium saucepan, melt 8 Tbsp. margarine then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

4. When pretzels have cooled, use an electric hand mixer to beat 8 oz. cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 oz. Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

5. Hull and slice 1 lb. strawberries then stir into your room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).

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Shakshuka ♥

 I love this dish it is full of flavor and healthy!  You can have it for breakfast, brunch, lunch, or dinner! ♥ I love using my favorite product for Feta Cheese Odyssey Brand!

Ingredients  ♥

2 tablespoons extra-virgin olive oil

1 large yellow onion diced

1 red bell pepper seeded and diced 

2 cloves garlic minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/4 teaspoon black pepper

28 oz. canned crushed tomatoes

1/4 cup chopped fresh Italian flat leaf parsley, plus more for serving

6 large eggs

4 oz. crumbled Feta cheese Odyssey Brand 

crusty bread or pita, for serving optional

Instructions  ♥

Heat the olive oil (2 tablespoons) over medium-high heat in a 12-inch skillet (preferably nonstick). Sauté the diced onion and pepper until softened and browned, about 10 minutes, stirring occasionally.

Add the minced garlic (2 cloves), ground cumin (1 teaspoon), smoked paprika (1/2 teaspoon), crushed red pepper flakes (1/4 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon). Stir to coat and sauté for about 30 seconds more, until fragrant.

Pour in the crushed tomatoes (28 oz.) and chopped  parsley (1/4 cup) and stir together. Bring to a gentle simmer, and turn the heat to low (or off momentarily, if the tomatoes are splattering a lot).

Use a spoon to form 6 wells in the tomato sauce mixture. Crack an egg into each well. Cover the skillet and simmer until eggs are set (about 5-8 minutes, depending on how runny you like the yolks).

Sprinkle with crumbled feta (4 oz.) and additional chopped parsley, as well as more salt, pepper, and crushed red pepper if desired. Serve with gluten free crusty bread.

Okroshka Russian Summer Soup ♥

 

This is a great chilled summertime soup I remember my Grandma Katrina used to make, but I am making a healthier version. I even busted out the Russian serving ware! I love this soup on a warm summer day! ♥

Ingredients ♥
8 ounces cooked and chopped light sodium ham

4 hard-boiled eggs (chopped)
4 potatoes (chopped)
3-4 stalks green onions
1 small bunch dill
2-3 radishes
8 cups light buttermilk
1 cup sour cream fat free
salt to taste

Directions ♥

Boil eggs and potatoes until done. Cool and peel. Finely chop all solid ingredients. Mix and salt to taste.
Add the liquid and serve chilled ( for about 2 hours in fridge) and enjoy!♥

Gluten Free Italian Minestrone ♥

 I am partnered with Jovial Foods and decided to make my Gluten Free Minestrone since the weather has been so cold!  

Jovial Foods, Inc. was founded by a husband and wife team who have always been passionate about food, farming, and traditions. 

Carla and Rodolfo were both born into families of talented home cooks, and food was at the center of their childhoods. They also have a love of the past, and focus their product lines around ancient grain ingredients and traditional food preparation during manufacturing. Once Carla and Rodolfo had children, they discovered their daughter had gluten sensitivity. Carla and Rodolfo soon suspected that changes in wheat and other varieties of plants over the years were contributing to the increasing number of children with food intolerances. Looking to the past for answers, they discovered a nearly extinct ancient grain called einkorn, nature’s original wheat. In einkorn, Carla and Rodolfo found a wheat their daughter could flourish with. 

They realized they had to bring einkorn back to help other families. They both were professionals in the organic food industry, so they established the jovial brand to help address the many issues faced by those with food sensitivities. Jovial is all about family, feeling good, celebrating life, and showing love with good food. Jovial is a small, family-owned company and promises to stay that way.

Ingredients  ♥

2 tablespoons  extra virgin olive oil

3/4 cup onion diced

1/2 cup celery sliced

1/2 cup carrots peeled, quartered and sliced

1 zucchini quartered and sliced

2 teaspoons minced garlic

salt and pepper to taste

1 14 ounce can diced tomatoes

4 cups vegetable broth

1/4 cup tomato paste

2 teaspoons Italian seasoning

1 15 ounce can small white beans drained and rinsed

1 15 ounce can kidney beans drained and rinsed

1/2 cup canned cut green beans

1/2 cup small shell pasta I use Jovial Gluten free shells 

2 cups fresh baby spinach leaves

2 tablespoons chopped parsley

Directions  ♥

Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

Sprinkle the parsley over the soup, grade fresh Parmiggiano Reggiano on top and serve! 

Gluten Free Sun Dried Tomato Pasta Salad ♥

  This a perfect flavorful summer pasta salad and it's gluten free! I am using my favorite sponsored product Mezzetta sun ripened dried tomatoes.

Ingredients ♥ 

12 oz. gluten free pasta 

1 Tbsp. olive oil

1 cup light  mayo

Zest of half a lemon

1/4 C lemon juice (1 large lemon)

2 t maple syrup

1/4 tsp crushed red pepper flakes (or 1/2 teaspoon for extra heat)

1 tsp garlic salt

Ground black pepper

3/4 C chopped white onion or thinly sliced scallions (1 bunch scallions)

1/2 C chopped oil-packed sun dried tomatoes Mezzetta brand

3/4 C chopped pitted black olives (about half a can)

1 C halved baby tomatoes or chopped seeded tomatoes

1 can (15 oz.) garbanzo or white beans, drained and rinsed (optional)

About 20 sliced fresh basil leaves

Directions ♥ 

Bring a large pot of water to a boil, add a teaspoon or two of salt, then stir in pasta. Cook until just tender, 8 to 9 minutes for most gluten free brands and shapes. Be careful not to undercook. Drain pasta and rinse with cold water for a minute. Transfer cooked pasta to a large mixing bowl and toss with a tablespoon of oil.

While pasta cooks, make the dressing. Whisk mayo, lemon zest and juice, maple syrup, red pepper flakes, garlic salt, and a generous pinch or several grinds of black pepper until well blended. Refrigerate until ready to use.

To the pasta, add scallions, sun dried tomato, olives, fresh tomatoes, beans (if using), almost all the basil, and about 3/4 of the dressing. Stir gently to combine until all ingredients are coated in the dressing. If needed, add remaining dressing (you’ll likely need it if you included beans) and more salt and pepper. Garnish the whole salad or each serving with remaining basil. Chill at least an hour and serve, or refrigerate, well covered, up to 2 or 3 days. Refresh salad with a little more cold mayo and lemon juice, plus seasoning as needed, just before serving

Perfect Hard Boiled Eggs & Classic Deviled Eggs ♥

 

The American Easter is next Sunday, and also the Russian Orthodox Easter falls this year on the same day! I have the  best method to make the perfect hard-boiled eggs!  This recipe my mother used to make, the zing of  Worcestershire, and the tangy relish add a great combination! ♥ 

Ingredients ♥ 

12 large eggs, room temperature

Directions ♥ 

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.♥ 

Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

Classic Deviled Eggs 

Ingredients  ♥ 

Makes 24 eggs

12  hardboiled eggs, peeled and chilled
 1⁄4 cup mayonnaise ( I used Duke's light mayonnaise ) 
1 1⁄2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 green onions, finely chopped
2 tablespoons well-drained pickle relish 
paprika

Directions ♥ 

Cut eggs in half lengthwise, remove yolks, and reserve whites.

Mash yolks until smooth.

Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth.

Stir in onion, and pickle relish.

Spoon mixture into the center of egg whites.

Sprinkle tops with paprika.

Gluten Free Springtime Asparagus Tart ♥

 So why not try a healthy easy dinner tonight? Here is my recipe for a asparagus and gruyere cheese tart, perfect for spring! ♥

Ingredients ♥

 Gluten Free Flour, for work surface

1 sheet  Schar  Gluten Free puff pastry

5 1/2 ounces (2 cups) Gruyere cheese, shredded

1 1/2 pounds medium or thick asparagus

1 tablespoon olive oil

Salt and pepper

Directions ♥

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes. Enjoy! ♥

Baked Gluten Free Piroshky ♥

 Here is my gluten free piroshky recipe, this Russian girl is putting a spin on Babushka Katrina's recipe!  ♥

 Ingredients  ♥

 Gluten Free Dough

– 4 cups sifted gluten free all purpose flour 

– 2 cups kefir

– 1/2 cup olive oil

– 1 tablespoon sugar I used Sugar in the Raw pure cane sugar

– 1 teaspoon salt

-1/2 teaspoon baking soda

Filling Meat Piroshky  ♥

–1 pound  ground turkey 

– 2 medium onions, chopped

– 1 tablespoon chopped parsley

– 1/2 teaspoon black pepper

– 1/2 teaspoon dried garlic

– 1 carrot grated

-1 tablespoon olive oil

 Heat oil on medium in a 10″ skillet, add chopped onion and cook until the onions just start to caramelize.

 Add grated carrot, ground turkey, and spices. Cook until turkey meat is browned and adjust the seasonings. Cool.

 Filling Cabbage Piroshky ♥

2 tablespoons olive oil

1 medium onion, finely chopped

1 small cabbage, about 1 pound, cored and finely shredded

 Salt to taste

2 tablespoons chopped fresh dill

2 hard-boiled eggs, chopped

 Freshly ground pepper

1 egg, beaten, for egg wash

Directions ♥

Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly.

Gluten Free Dough ♥

1. Mix kefir with olive oil, salt and sugar in a bowl of the stand up mixer outfitted with a hook attachment.

2. With the mixer speed set on low, slowly add flour and baking soda to the wet ingredients until the dough comes together and isn’t sticky.

3. Cover the dough with a towel and let rest for minimum 30 minutes.

To form pirozhki

1. Preheat oven to 375 F.

2. Line a cookie sheet with parchment paper or silicone pad.

3. Roll out the dough to about 1/4 inch thickness.

4. Cut out the rounds with a biscuit cutter or a glass.

5. Add a teaspoon of filling in the center of each round and pinch the ends together, closing the filling with dough. Be careful not to overfill!

6. Place the pie on the cookie sheet seam side down. Repeat.

7. Brush the pies with egg wash and bake until they turn golden.

7. Enjoy!

Goya Homemade Hummus ♥

I am so happy to be sharing this GOYA® recipe for hummus I love their garbanzo beans, they are so fresh and tasty! In the summer I love to eat hummus with fresh veggies or pita chips. ♥

Ingredients ♥

1 can (15.5 oz.) GOYA® Chick Peas, drained and rinsed
3 tbsp. GOYA®Extra Virgin Olive Oil
3 tbsp. tahini paste
3 tbsp.  GOYA®Lemon Juice
2 tsp.GOYA® Minced Garlic
1 tsp. paprika
1/4 tsp. ground cumin (optional)
1 tbsp. chopped parsley
GOYA®  Adobo All-Purpose Seasoning with Pepper, to taste

Directions ♥

In a food processor or blender, combine chickpeas, oil, tahini, lemon juice, garlic, 3 tbsp. water, paprika, and cumin, if desired. Puree until the mixture is smooth and creamy, about 1 minute. Stir in parsley. Season with adobo. serve with fresh veggies or pita chips. enjoy! ♥

Homemade Hummus ♥

 Here is my recipe for homemade hummus, and with the cost of grocery store items going up, this is a great way to save money! I love hummus it's one of my absolute favorites! enjoy! ♥

 Ingredients ♥

3 cups cooked fresh garbanzo beans or 2 (15 oz) cans of cooked beans
1/4 c plus 2 T freshly squeezed lemon juice
4 T extra virgin olive oil
1 head of raw garlic
1 ½ tsp sea salt (start off with 1 tsp and taste it after mixing)
pepper to taste
chili powder to taste
½ tsp cumin
½ onion finely chopped
3 T chopped fresh parsley
3 T chopped fresh dill
1/3 cup Tahini


Directions  ♥

1. Preheat oven to 375. Take raw garlic and chop the top off. Place the top and bottom on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap foil completely around garlic creating a packet. Place packet on baking sheet and roast for 35 min. Allow to cool slightly when finished roasting.

2. Pull or squeeze the cloves of roasted garlic out of the skins and toss in the food processor. Then add garbanzo beans, lemon juice, olive oil, salt, pepper, chili powder,tahini and cumin in food processor and blend until completely smooth. Taste to see if it needs more lemon or salt.

3. Scrape into a bowl and mix in the finely chopped onion and chopped fresh herbs. Garnish with extra fresh herbs and a drizzle of olive oil.

4. Serve with carrot, celery, and bell pepper sticks or gluten free pita chips!