Tag: gluten free

  • Halloumi and Veggie Skewers

    Halloumi and Veggie Skewers

    Halloumi and Veggie Skewers

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    Total Time 35 minutes
    Servings: 9
    Ingredients Method

    Ingredients
      

    • 9 wooden skewers
    • 12 oz halloumi cheese (sub bread cheese)
    • 1 medium zucchini
    • 1 large orange bell pepper
    • 1 large red onion
    • 1 pint cherry tomatoes
    • 1 pint button mushrooms
    • Olive oil for brushing
    • Salt and pepper to taste
    • 1 cup honey mustard sauce

    Method
     

    1. Place wooden skewers in water and soak for at least15 minutes while you prepare the recipe ingredients.
    2. Cube the cheese into roughly 1-inch pieces. Cut the zucchini, bell pepper, and onion into 1-inch pieces. keep cherry tomatoes and mushrooms whole.
    3. Build the skewers by alternating between ingredients.Leave a small amount of space between ingredients and a bit of space on each end of the skewer.
    4. Brush skewers lightly with olive oil and season lightly with salt and pepper.
    5. Grill skewers on medium-high heat, and cook to desired doneness, flipping occasionally.
    6. Serve skewers with honey mustard sauce.
  • Easy Chicken Enchiladas

    Easy Chicken Enchiladas

    Easy Chicken Enchiladas

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    Total Time 45 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 1 rotisserie chicken pulled
    • 1 teaspoon chili powder
    • ½ teaspoon dried oregano
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 3 tablespoons olive oil desired
    • 1 red bell pepper julienned
    • 1 green bell pepper julienned
    • 1 small onion julienned
    • ¼ teaspoon red pepper flakes
    • 16 oz shredded Mexican cheese blend
    • 18 taco sized corn tortillas
    • 2 15-oz cans red enchilada sauce
    • 1 15-oz can black or pinto beans rinsed and drained

    Method
     

    1. Preheat oven to 350°F. Toss pulled chicken with chili powder, oregano, salt, pepper and 2 tablespoons olive oil in a large bowl.
    2. In a large skillet, sauté bell peppers, onions, and red pepper flakes with remaining olive oil over high heat until tender crisp and starting to char. Season with salt and pepper to taste. Set aside to cool.
    3. To assemble, place a quarter of the sauce on the bottom of a 9"x13" baking dish. Layer ingredients as follows: 6 tortillas, half of the chicken, beans, and cooked pepper and onions. Pour on a quarter of the sauce followed by a third of the cheese and repeat one more time. Top with the remaining tortillas, sauce, and finish with the rest of the cheese.
    4. Cover assembled enchilada with foil and bake for 30 minutes. Remove foil and continue to bake until bubbling and cheese is starting to brown.

    Notes

    Serve with sour cream if desired.
  • Buckwheat Noodles with Tofu

    Buckwheat Noodles with Tofu

    Buckwheat Noodles with Tofu

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    Ingredients Method Notes

    Ingredients
      

    • 1 1/2 tbsp olive oil
    • 1 1/2 tbsp tamari
    • 1 tsp sesame seeds
    • 1/2 lb tofu cubed
    • 8 ounces 100% buckwheat soba noodles
    • 2 scallions thinly sliced
    • 1/4 bunch cilantro chopped
    • 2 tbsp olive oil
    • 2 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 1 tbsp sriracha
    • 2 tsp cane sugar
    • 1 large garlic clove finely minced

    Method
     

    1. Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
    2. Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
    3. In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.

    Notes

    Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.
     
  • Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    The delicate flavor of shrimp pairs nicely with fresh herbs and sweet mango. Rolling your own spring rolls may be tricky at first, but you’ll impress your friends and have complete control of the ingredients. Don’t like cilantro? Leave it out! Want to go big on veggies? Try adding shredded carrot or thinly sliced bell pepper. The trickiest bit is dialing in just how long-or should we say short-to leave the rice paper round in water. They should still feel firm and tacky when you first pull them from the water. As you construct your spring roll masterpiece, the water is absorbed to give you the perfect, pliable, rollable wrapper. 
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    Ingredients Method Notes

    Ingredients
      

    • 5 ounces rice vermicelli noodles
    • 1 pound cooked extra-large (16-20) peeled and deveined shrimp thawed if frozen
    • 12 9 ½ inch rice paper rounds
    • 1 large head romaine lettuce leaves quartered
    • 1 large cucumber peeled, seeded, and julienned
    • 1 large mango peeled, pitted, and sliced
    • ½ bunch cilantro
    • 1 ounce fresh mint stemmed
    • 1 ½ – 2 cups hoisin or sweet chili sauce

    Method
     

    1. Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
    2. Cut shrimp in half.
    3. In a large shallow bowl, place a couple of inches of water. 
    4. To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place on a flat surface. The rice paper will still be firm but will soften quickly.
    5. Place the ingredients in the center of the rice paper starting with some romaine followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
    6. Close the spring roll by folding in the sides covering the filling then rolling upwards until sealed. Repeat with remaining ingredients and serve with your dipping sauce of choice.

    Notes

    Shrimp sizing: Shrimp is measured by the number of shrimps in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp are and vice versa.

    Recipe Courtesy of INFRA

  • Emerald Pineapple Smoothie

    Emerald Pineapple Smoothie

    Emerald Pineapple Smoothie

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    Ingredients Method Notes

    Ingredients
      

    • 1 coconut
    • 1 banana peeled
    • 10 ounces frozen pineapple
    • 1 handful baby spinach
    • 1 ½ teaspoons Emerald Energy or other spirulina greens powder

    Method
     

    1. To extract the coconut water, poke a hole with an awl into one of the three eyes, invert and allow water to drain. When all coconut water is extracted, wrap coconut in a cloth and using a hammer, carefully crack open the coconut. Alternately, use 1 cup bottled coconut water.
    2. In a blender pitcher, combine the coconut water, banana, pineapple, spinach, and greens powder.
    3. Blend contents until smooth and serve promptly.

    Notes

    If serving this as a smoothie bowl, pour smoothie into the split coconut (or bowl) and garnish with dragon fruit, blueberries, kiwi, flaked coconut, and chia seeds.

    Recipe Courtesy of INFRA

  • Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

    Sheet Pan Sausage, Brussels Sprouts, and Potatoes

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    Ingredients Method Notes

    Ingredients
      

    • 1 pound whole sausage
    • 1 pound small red potatoes halved*
    • 1 pound brussels sprouts halved
    • 6 tablespoons olive oil divided
    • 2 tablespoons red wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon honey
    • 1 tablespoon fresh sage minced
    • 1 tablespoon fresh parsley minced
    • Pinch of salt
    • Pinch of ground black pepper
    • ⅓ cup smoked almonds sliced

    Method
     

    1. Preheat oven to 350°F. Place sausages, potatoes, brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
    2. Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165°F, turning over halfway through cooking.
    3. Meanwhile, whisk together remaining ingredients, except almonds, until emulsified.
    4. Remove sausages and vegetables from the oven and transfer to a serving dish if desired.
    5. Drizzle on sauce and sprinkle with almonds. Enjoy!

    Notes

    *Potatoes should not be more than twice the size of the brussels sprouts for even cooking.
  • Pumpkin Corn Soup

    Pumpkin Corn Soup

    Pumpkin Corn Soup

    Stock up on canned pumpkin so you can enjoy this cozy soup all season long. It’s the perfect balance of sweet, savory, and spicy! Pumpkin adds fiber and nutrients to this simple soup. After chopping onion and garlic, it’s as simple as opening cans and stirring. Save your cooking energy for the big meal!

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    Pumpkin Corn Soup

    Make it plant-based by replacing half and half with a plant-based creamer.
    Servings 4

    Ingredients

    • 3 tbsp olive oil
    • 1 large yellow onion diced
    • 1 tbsp minced garlic
    • 2 4-oz cans diced green chilies
    • 1 quart vegetable stock
    • 1 15-oz can pumpkin puree
    • 1 tsp ground cumin
    • ½ tsp dried thyme
    • ½ tsp dried savory optional
    • 2 cups frozen corn
    • 1 cup half and half (or alternative)
    • 1 large baking potato peeled and roughly mashed
    • 1 tbsp sriracha hot sauce
    • ½ cup cilantro chopped (optional)
    • 1 ½ tsp sea salt

    Instructions

    • Heat olive oil in a stock pot over medium-low heat. Add onion and sauté until tender, about 5 minutes.
    • Add garlic and cook for 30 seconds then add green chilies and cook for an additional 3 minutes. Stir in vegetable stock, pumpkin puree, cumin, thyme, and savory (if using). Bring to a gentle simmer and cook for 5–10 minutes.
    • Stir in corn, half and half, potato, sriracha, cilantro (if using), and sea salt. Cook until corn is warmed through.
    • Serve hot with crusty bread.

    Recipe Provided by INFRA

  • Spiced Dill Shrimp

    Spiced Dill Shrimp

    Spiced Dill Shrimp

    This is the kind of recipe that you can pull together with minimal effort and maximum reward. From a quick marination in the fridge to finishing with pile of fresh herbs, each step is designed to add the most flavor for the least effort. Serve the shrimp warm with pasta or chilled with salad for a complete meal. 

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    Spiced Dill Shrimp

    Ingredients

    • 2 pounds peeled and deveined shrimp
    • 3 tbsp olive oil
    • 3 large garlic cloves minced
    • 1 ½ tsp garam masala
    • 1 tsp paprika
    • ¾ tsp turmeric
    • ¾ tsp sea salt
    • 2 tbsp fresh lemon juice
    • ¼ cup chopped fresh dill

    Instructions

    • In a mixing bowl add shrimp, olive oil, garlic, garam masala, paprika, turmeric, and salt. Toss to combine and place in the refrigerator to marinate for an hour.
    • Heat a large skillet over medium heat. Add shrimp and cook about 2–3 minutes per side or until opaque in a single layer. Work in batches if necessary.
    • Turn off heat and add fresh lemon juice and dill, toss, and serve promptly.

    Recipe Provided by INFRA

  • Gluten Free Banana Bread with Oats

    Gluten Free Banana Bread with Oats

    Gluten Free Banana Bread with Oats

    Are you looking for a delicious and wholesome twist on classic banana bread?

    You’re in for a treat! This recipe combines the comforting flavor of ripe bananas with the heartiness of oats, making it a perfect breakfast or snack option.

    Plus, it’s gluten-free without the need for any specialty flour. Let’s dive into making this delectable oat-based banana bread.

    Elisa Franco

    Gluten Free Banana Bread with Oats

    A delicious and gluten-free banana bread recipe made with hearty oats!
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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 ripe bananas mashed
    • 1/3 cup melted butter or a dairy-free alternative
    • 1 tsp baking soda
    • 1 tsp baking powder
    • Pinch of salt
    • 1/2 cup coconut sugar or sweetener of choice
    • 1 large egg beaten
    • 1 tsp vanilla extract
    • 1.5 cups old-fashioned rolled oats
    • 1 tsp ground cinnamon
    • 1/2 tsp ground cardamom
    • 1/2 cup chopped nuts optional
    • 1/2 cup chocolate chips optional

    Method
     

    1. Preheat Your Oven: Start by preheating your oven to 350°F. Grease a 4×8 inch loaf pan or line it with parchment paper.
    2. Prepare the Bananas: In a mixing bowl, mash the ripe bananas with a fork until they form a smooth puree.
    3. Combine Wet Ingredients: Stir the melted butter into the mashed bananas. Then, add the baking soda, and a pinch of salt. Mix well.
    4. Sweeten It Up: Add the coconut sugar to the banana mixture, followed by the beaten egg and vanilla extract. Stir until all the ingredients are thoroughly combined.
    5. Oats and More: In a separate bowl, combine the old-fashioned rolled oats, baking powder, and ground cinnamon.
    6. Mix Everything Together: Gradually add the dry oat mixture to the banana mixture, stirring until just incorporated. Be careful not to overmix; simply combine until there are no visible streaks of dry ingredients.
    7. Optional Add-Ins: If you desire extra texture and flavor, fold in the chopped nuts or chocolate chips.
    8. Baking Time: Pour the batter into your prepared loaf pan.
    9. Bake to Perfection: Bake in the preheated oven for approximately 45-60 minutes. To check for doneness, insert a toothpick or cake tester into the center of the loaf; it should come out clean. Depending on your oven, start checking around 40 minutes.
    10. Cooling and Serving: Once done, remove your oat-based banana bread from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely.
  • Curry Beet Salad

    Curry Beet Salad

    Curry Beet Salad

    Tender beets can stand up to strong flavors like curry in this colorful fall salad. For a shortcut, opt for pre-steamed beets for a stunning salad in no time!

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    Curry Beet Salad

    Opt for a seasonal goat cheese with cranberry flavor for an ideal pairing in this recipe.
    Servings 2

    Ingredients

    • 2 pounds red beets
    • 2 oz baby arugula
    • ½ cup walnuts toasted
    • ½ cup crumbled feta or 2 ounces herbed goat cheese crumbled
    • ⅓ cup avocado oil
    • 3 tbsp rice vinegar
    • 1 tbsp honey
    • ½ tbsp curry powder
    • ¼ tsp sea salt

    Instructions

    • Preheat oven to 350°F. Place whole beets in a deep baking dish and cover with water. Cover and bake for 2–4 hours or until beets are knife tender, depending on the size of the beets.
    • When beets are tender, drain and submerge in cold water. Remove skins and set aside to cool completely.
    • To prepare salad, chop beets and place in a mixing bowl. Add arugula, walnuts, and feta or goat cheese. Whisk together avocado oil, rice vinegar, honey, curry powder, and salt. Pour over salad and toss. Adjust seasoning to taste and serve.

    Recipe Provided by INFRA