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! ♥
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!
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 ♥
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.
Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.
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.
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.
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).
It's the Fourth of July and here are some healthy ideas for your menus! ♥
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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.
It's almost the Fourth of July and here are some healthy ideas for your menus! ♥
