Tag Archives: gluten free

Quinoa ball

Let’s say the truth, kids don’t like quinoa, at least mine but because it is very healthy they have to eat it.

I did try so many recipe and this is our favorite, hopefully will be yours too.

Ingredients:

300 grams quinoa

100 grams carrots cut in small dice

100 grams zucchini cut in small dice

100 grams cornbread mixture or regular breadcrumbs

1 teaspoon fresh parsley or frozen

100 ml oil

Salt

Pepper

A sprinkle of love

 

Method:

First thing you need to wash the quinoa, pour it in 2 cups of boiling water and cook it for 15/20 minutes.

Let it cool down; in the meantime let’s cook the veggies.

In a frying pan put the carrots first add a glass of water and cook them for about 10 minutes and then add the zucchini, a sprinkle of salt , 2 tablespoon of oil and cook them until they are tender.

Let it cool down.

Now it’s time to make our ball so mix the veggie with the quinoa add 2 tablespoon of oil, parsley, salt and pepper and mix with your hand. This part I think is very stress relief.

Take a small piece of mixture, put it in your hand and give it a circle shape.

If does not stick together add some cornbread mix.

Cook them now in the oven for 15/20 minutes.

Buon appetito.

quinoa ball

Gluten-free crepes

Crepes are one the my family favorite.

This time I wanted to try a gluten free version and it was a success,my hubby did not notice the difference.

This crepes recipe is very versatile, it can be used for lasagna,cannelloni  or like I did today just for breakfast with some Nutella and jam.

 

Ingredients:

  •  300 ml milk
  •  2 eggs
  •  a pinch of salt
  •  100 grams corn starch
  •  a sprinkle of love

 

Method:

  • To make good crepes you will need the right tools.If you don’t have the crepes pan its ok,you just need a small fry pan not bigger then 8 inch other wise it will be difficult to flip them.Make sure that your pan is nonstick and while you are making the crepes it need to be greased. Also make sure to have a soup spoon and always put the same amount of batter in it.
  •  Mix the eggs with the whisk
  •  Add the corn starch and the salt and mix very well
  • Slowly add half of the milk and mix very well
  • Add the rest of the milk
  • Let it rest for 15 minutes
  • Grease your pan with a little bit of oil or butter, be careful to do not use too much oil or butter otherwise the crepes will be too  greasy.
  • Usually what I do put a small piece of butter or a teaspoon of oil in the pan and with the   paper towel  I spread it out.
  • when the pan is warm pour 1 spoon of batter in and try to move the pan a little so the crepes will be nice and round.
  • when the crepes start to come off of the board is ready to be flip,
    •  the other side will take just a minute to cook,remember to grease the pan after 5 crepes.
  •  I served mine with Nutella and jam you can also add fresh fruit,whipping cream whatever you like.
  •  Buon appetito

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Rustic Polenta Crostini

I like to entertain a lot,so like I always do before Christmas I organize a get together with my friends and this time I wanted to try a new appetizer with polenta,speck ,fontina and gorgonzola (or bluecheese)

I m from the North of Italy so I grew up with polenta, not the one that you buy at the store precooked  but the one that you make from scratch stirring the water and the corn flour for an hour.

This recipe you don’t have to stir for an hour,you are allow to use the precooked polenta just promise to not tell my dad…he is not gonna be happy because he is the master of the polenta homemade..ok so let start with this gluten free recipe perfect if you have somebody allergic to gluten

 

Ingredients for 12 people:

a package of precooked polenta or some leftover polenta 300 grams

 

For the 6 crostini with speck and fontina:

80 grams fontina cuted it in thin slices

80 grams Speck or Prosciutto in thin slices

 

For the 6 crostini with sausage:

250 grams Italian sausage

150 gorgonzola or bluecheese

150 ml red wine

a sprinkle of love

 

Method:

The first you have to do is to cook the sausage in a frying pan you will crumble it and let it cook for few minutes and then add the wine and let evaporate it.

In the meantime cut your polenta in 12 pieces less then a inch wide.Get your grilling pan or BBQ warm and grill the polenta each side until they have a nice gold color with brown stripe.

Until the crostini are warm put them on a nice servim plate and cover 6 of them with the fontina(it will melt right away)and a slice of speck or prosciutto,and the last 6 with some gorgonzola cheese(or bluecheese) and a spoon of the  sausage .

I hope you enjoy it Buon Appetito

crostini marzo

 

 

 

 

 

 

 

Kale,pomagranade and avocado salad

This salad is an explosion of health.

The pomegranate,the kale and the avocado  are very full of vitamins, and they are considered super foods.

It is very easy to make, the only thing about this salad is that  is  a little be bitter but, eh  it is good for you so you better eat it.

Ingredients:

  • 1 avocado cut in dices
  • 1 pomegranate
  • 1 bunch of kale.
  • half  lemon
  • oil EVO
  • salt
  • a sprinkle of love

Method:

  • Cut your avocado in dices and put it in a small bowl with a juice of half lemon
  • Wash your kale and cut it in chunk and put it in a big bowl,clean your pomegranate  take all your seeds out and add it to the kale,add the avocado too and mix very well.
  • Pour some oil EVO and salt and mix very well.
  • I served this wonderful salad with  BBq salmon
  • Stay healthy and Buon Appetito

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Avocado cherry tomatoes and tuna salad

I have a lot of Mexican friends and they always talked about avocado that I never tried in my life because growing up in   Italy I never had the opportunityImage

So one day I bought the avocado and made this lovely salad that right now became our favorite 

 

Ingredients:

1 avocado

1 can of light tuna

10 cherry tomatoes or 2 tomatoes cut in dice 

half lemon

oil EVO 

salt

a sprinkle of love 

 

Method:

Clean your lovely avocado and cut it in dices,cut the cherry tomato in half,take off the oil from your tuna can and put everything in a bowl.

Mix well and add the juice from the half lemon and put the salad in the fridge for half an hour before you serve it.

when is time to serve it put some salt and a teaspoon of oil EVO

Its very easy I hope you enjoy it 

SQUASH AND POTATOES SOUP

SQUASH AND POTATOES SOUP

Fall is coming and my favorite part is the variety of squash that we have. I love to use squash for my cooking, I use it in so many way, for example:  Gnocchi, Risotto, Soups, Roasted it, Muffin, Pasta sauce; I love it for stuffing my Ravioli and so many other way. Squash is very versatile and most important is very healthy so I highly suggest you to add it to your family menu.  This is one of the easiest ways to use it, making a soup. My favorite squashes are: Butternut Squash and Kabocha. For cooking I try to avoid the pumpkin, I use that for Halloween decoration and carving.

One of my favorite family traditions is to go to the pumpkin patch to pick up the pumpkin for Halloween. I really love that, I enjoy the afternoon with my kids choosing the best one and touring around the farm.

Last year I add Squash Gnocchi to my cooking classes list and they were a great success, my clients loved them so much, they are very different from the potatoes Gnocchi but still really good. Let me know if you like this recipe.

Ingredients:

  • Half  squash cut it in small pieces
  • 1 Garlic or half onion
  • 2 potatoes cut in small pieces
  • 2 tablespoon oil
  • 600 ml  of vegetable broth
  • Parmigiano Reggiano
  • Salt and pepper to taste
  • Nutmeg if you like
  • A sprinkle of love

Method:

  • Put the oil and garlic in a pan and let them stir fry for a bit.
    Add the potatoes and the squash and stir fry for few minutes.
    Now it’s time to add the broth, put the lid on and let it cook for 30 minutes until the vegetables are soft.
  • After that you can mix everything with a blender, if it’s too thick you can add more broth.
  • When everything is blended add 1/2 teaspoon of nutmeg if you like, Parmigiano Reggiano cheese and some oil EVO. Enjoy it like this or if you like you can add some crispy pancetta or bacon, it will defiantly give more flavors.