Homemade Marinara Sauce

Homemade Marinara Sauce is a basic yet divine recipe from Candice Kumai. The slow simmered sauce may take a little while to make but it really doesn't require much effort besides an occasional stir. Sure, you could use store bought marinara sauce but this delicious homemade version tastes much fresher and brighter.


Homemade Marinara Sauce
Gluten Free
Makes Two Servings (1/2 cup each)

Ingredients--
1/2 tsp extra virgin olive oil
2 garlic cloves, minced
1 (14.5) oz can diced tomatoes
1 tbsp fresh basil, chopped
1.5 tsp dried oregano
1 tbsp balsamic vinegar
Dash of sea salt, to taste

1. Heat olive oil in a small saucepan over medium low heat.

2. Add garlic and sauté 2-3 minutes.

3. Stir in tomatoes, basil, and oregano. Raise heat to medium high and bring to a low boil.

4. Reduce heat to low and let sauce simmer approximately 2 hours or until it has thickened and tomatoes have broken down. Stir sauce from time to time while it it simmering.

5. Stir in balsamic vinegar and let sauce simmer for 5 minutes more. Finish with a dash of sea salt.

Nutrition Information-- approximately 65 calories per serving (1/2 of the recipe)

Roasted Butternut Squash Bread

Roasted Butternut Squash bread is a delightful new way to enjoy one of my all time favorite ingredients--butternut squash. In this recipe, inspired by TheDailyGarnish.com, the tasty squash is cut into cubes, roasted until caramelized  and blended into a creamy puree before finally being added in the batter. It may involve a little bit of extra work but it's certainly worth the effort when you taste the end result!

Roasted Butternut Squash Bread
Gluten Free
Serves 12

Ingredients:
2.5 cups (14-15 oz)  butternut squash cubes, peeled
1 cup gluten free flour mix*
1 cup granulated Truvia
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 cup Mrs. Butterworth's sugar free pancake syrup
1/2 cup pumpkin puree
1/2 cup liquid egg subsitute
1 teaspoon pure vanilla extract


To Make the Squash Puree:

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Add squash to baking sheet and spritz with another layer of nonstick spray.

3. Roast squash until tender and golden brown, 40-45 minutes, stirring halfway through cooking.

4. Let squash cool slightly before transferring to a blender or food processor. Puree until smooth and creamy. Transfer to a bowl and set aside until ready to mix into bread.

5. If making puree ahead of time, transfer to a covered container and refrigerate until ready to use.

To Bake the Bread:

1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray and place a piece of wax or parchment paper on the bottom of pan.

2. In a large mixing bowl, combine all of the dry ingredients-- flour, Truvia, baking powder, salt, and spices (cinnamon, nutmeg, allspice, ginger, and cloves).

3. In a separate mixing bowl, add all of the wet ingredients-- prepared squash puree, maple syrup, pumpkin puree, egg substitute, and vanilla. Whisk ingredients until combined.

4. Add the wet ingredients to the bowl of dry ingredients and stir until all ingredients are evenly incorporated and blended.

5. Transfer batter to prepared loaf pan and cover with aluminum foil. Bake for 45 minutes.

6. Remove loaf pan from oven and carefully remove aluminum foil. Return pan to oven and bake 25-35 minutes more, or until top of bread is golden, starting to crack, and feels fairly firm to the touch.

7. Let bread cool into pan for 15-20 minutes, then use a knife to gently separate bread from the sides of the pan. Invert bread on a cooling rack and let cool completely before slicing.


Nutrition Information--approximately 75 calories per slice (12 slices per loaf)

* This is the flour mix that I use--http://spicysweetpotato.blogspot.com/2012/02/flour-power.html

Rosemary Cauliflower Burgers with Creamy Pumpkin Spread

Rosemary Cauliflower Burgers, inspired by the Savory Sage & Flower Burgers at KeepInItKind.com, uses the genius idea of grating the cauliflower to transform the humble vegetable into a gourmet vegetarian burger. This towering burger dish contains countless layers of flavor from the creamy  pumpkin spread to the roasted mushrooms to the tasty cauliflower patties. You can even prepare the burgers a few days ahead of time and then cook them immediately before serving for the perfect make ahead meal.

Rosemary Cauliflower Burgers with Creamy Pumpkin Spread
Gluten Free
Serves One

Ingredients--
Burgers:
1/4 of a medium head of cauliflower,
1/4 cup + 1 tbsp. cannelini beans
1/2 tsp. dried parsley
1 tsp. fresh rosemary, finely chopped
1/4 tsp. cumin
1/2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
Salt and Pepper

2 slices light gluten free sandwich bread
4-6 cremini mushrooms, thickly sliced
Salt and Pepper
Drizzle of Balsamic Vinegar
1 recipe Creamy Pumpkin Spread (see below)

1. Using a cheese grater or box grater, grate the cauliflower head into a mixing bowl (you should end up with approximately 2/3 cup of grated cauliflower).

2. Place 1/4 cup of the cannelini beans in a microwave safe bowl and microwave until tender, 20-30 seconds. Use the back of the spoon to mash beans into a nearly smooth paste.

3. Add mashed beans to grated cauliflower. Stir in remaining 1 tbsp. of beans (leave whole), parsley, rosemary, cumin, Worcestershire, Dijon, salt, and pepper. Mix until all ingredients are well combined

4. Taste for seasoning and add more spice, if necessary. Use your hands to form cauliflower mixture into 2 thin patties and place in a wax paper lined tupperware container.  Refrigerate burgers for at least 2 hours  (or make them ahead and refrigerate up to 3 days).

5. Once you're ready to cook the burgers, preheat the oven to 400 degrees. Spray a medium oven safe skillet with nonstick spray and heat to medium high heat.

6. Place the burgers in the skillet and cook until golden brown on the bottom, 3-4 minutes. Use a small spatula, to carefully flip burgers and cook for 2-3 minutes more, or until golden brown on both sides.

7. Scatter mushroom slices around burgers then transfer entire skillet to oven.

8. Cook 10-12 minutes, or until mushroom slices are golden brown and burgers are heated through.

9. Remove skillet from oven. Season mushrooms with salt and pepper. Drizzle a dash of balsamic over mushrooms and burger patties.

10. To assemble the burger, lay bread slices flat on a clean, dry surface. Spread 1/2 of the pumpkin spread on each slice of bread. Gently place one burger patty on one slice of bread. Top burger with roasted mushroom slices and press down slightly (you might not be able to fit all of the mushrooms but they make a tasty side dish). Place remaining burger patty on top of mushrooms and again press down slightly. Finish with remaining bread (with the pumpkin spread side facing the burger). Press down gently to keep all the ingredients in place. Plate burger and enjoy! (Don't be afraid to be a little messy!).

Nutrition Information--approximately 265 calories per recipe (including pumpkin spread)


Creamy Pumpkin Spread
Gluten Free
Serves 1

Ingredients:
1 wedge Laughing Cow Light Swiss Cheese
2 tbsp. pumpkin puree
1 tbsp. unsweetened orginal almond milk
1/2 tsp. fresh rosemary chopped
1/8 tsp. cayenne (adjust according to heat preference)
Salt and Pepper

1. Place cheese wedge in a small microwave safe dish. Cover and microwave, until softened, 8-10 seconds.

2. Add pumpkin puree and almond milk to dish and stir until smooth.

3. Stir in rosemary, cayenne, salt, and pepper and mix until all ingredients are combined. Taste for seasoning.

Nutrition Information--approximately 48 calories per recipe

Peach-BBQ Fish Tacos

Peach-BBQ Fish Tacos is a fantastic recipe from Hungry Girl to the Max, the latest Hungry Girl cookbook, that is both easy to make and fun to eat. The filling for the tacos is made tasty tilapia that is smothered in an amazing Peach BBQ sauce. The sweet and slightly spicy sauce is highly addictive and delicious  but also simple to make since it utilizes pantry items that you probably already have.

Peach-BBQ Fish Tacos
Gluten Free
Serves 4

Ingredients--
1 lb. tilapia filets
8 (6-inch) corn tortillas, check for gluten
Salt & Pepper

Peach-BBQ Sauce
2/3 cup canned, sliced peaches packed in juice, drained and chopped
1/2 cup crushed tomatoes
1/4 cup ketchup
1 tbsp + 1 tsp. brown sugar (not packed)
2 tsp. molasses
2 tsp. cider vinegar
1 tsp. garlic powder
1/2 cup diced tomatoes
1/8-1/4 tsp.crushed red repper, to taste
Salt and Pepper, to taste

Optional--any additional desired toppings such as avocado or cabbage

1. Preheat oven to 375 degrees. Spray a 9 x 13 casserole dish with nonstick spray.

2.  In a medium bowl, stir together all sauce ingredients until well combined. Taste for seasoning and adjust as necessary. Scoop out about 1/4 of the sauce in a small dish and set aside.

3. Season fish on both sides with salt and pepper and arrange in a single layer in prepared dish. Spoon remaining 3/4 of the BBQ sauce over the tilapia until the pieces are thoroughly covered.

4. Cover dish with aluminum foil  and marinate in the fridge for 15-20 minutes.

5. Transfer casserole dish to oven and bake 15-18 minutes, or until fish is cooked through and flakes easily with a fork.

6. A few minutes before tilapia is finished cooking, microwave tortillas until they are warm and pliable, 15-20 seconds. Arrange on a serving  platter.

7. Cut tilapia into strips and arrange on a serving dish.

8. Place tortillas, tilapia, reserved sauce, and any additional toppings on table then let guests build their own tacos!

Nutrition Information--approximately 325 calories per serving

Arabian Lentil & Rice Soup

Arabian Lentil & Rice Soup from Isa Chandra Moskowitz is a comforting and delicious soup full of creamy lentils, toasty spices, and fragrant rice. If you use vegetable broth, the soup is completely vegetarian but it is still quite filling and hearty making it the perfect dish for chilly winter evening. Plus, once all of the ingredients are added, the soup barely requires any attention for 40 minutes, which gives you time to get complete other tasks.


Arabian Lentil & Rice Soup
Gluten Free
Serves Three

Ingredients--
1 teaspoons olive oil
3 cloves garlic, minced
1.5 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 cup carrots, finely diced
1/2 cup dried red lentils*
1/4 cup brown basmati rice
1 teaspoon lemon zest
3- 3.5 cups vegetable broth or low sodium chicken broth, check for gluten
2 tablespoons freshly squeezed lemon juice
Salt & Pepper

1. Add the olive oil to a medium pot and heat to medium low heat. Add the garlic and saute for 1 minute.  Pour in 1 tbsp. of broth, then stir in 1/4 tsp. pepper, 1/2 tsp. salt, cumin, and coriander. Stir the spices continuously for 30 seconds.

2. Stir  in the carrots, lentils, rice, lemon zest, and 3 cups of broth. Raise the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to low and cover the pot. Allow soup to simmer for about 40 minutes, or until the rice is tender and lentils are creamy, stirring occasionally.

3. Once the rice and lentils, are cooked through, taste for seasoning and spice. Let soup simmer uncovered , for 5- 10 minutes to allow the flavors to meld, stirring occasionally. If soup seems too thick, add additional broth.

4. Just before serving, stir in lemon juice, and taste for any final seasoning adjustments. Ladle into three serving bowls and enjoy!

(In the picture above, I garnished my soup with hot sauce which is quite nontraditional but also quite tasty!)

Nutrition Information--approximately 230 calories per serving (1/3 of the recipe)

* Red lentils can be a little difficult to find but they are worth the effort since they are much creamier than the traditional brown or green lentil. Because of their different consistencies, you can't really substitute different types of lentils in this recipe, however, you can find red lentils in many major super markets (often in the organic dry goods section) or any health food store.

Teriyaki Eggplant Steaks

Some of the best recipes are the simplest ones and Teriyaki Eggplant steaks certainly falls into that category ! Eggplant "steaks" are marinaded for a few minutes in teriyaki sauce before being broiled until tender and caramelized. Finish the eggplant  with a sprinkle of sesame seeds and you have a quick and flavorful dish that's perfect for those days when you have no time to spare.

Teriyaki Eggplant Steaks
Gluten Free
Serves Two
Click Here for Printable Recipe

Ingredients-
1 medium eggplant, cut into 1/2 inch circles
1 recipe Gluten Free Teriyaki Sauce*
Salt, to taste
Optional Garnish--sesame seeds

1. Place eggplant slices in a large casserole dish and season with salt. Prick slices with a fork a few times to allow the teriyaki marinade to soak through. Pour marinade over eggplant, turning slices to ensure that they are coated on all sides.

2. Let eggplant marinade for 15-30 minutes, flipping slices halfway through marinade time.

3. Line a large rimmed baking sheet with aluminum foil. Place a cooling rack over baking sheet and spray with nonstick spray. (This will help the eggplant cook evenly but if you don't have a cooling rack that will fit in your baking sheet, simply spray foil and place eggplant slices directly on foil lined baking sheet).

4. Preheat broiler to high.  Remove eggplant slices from marinade (save the marinade) and place in a single layer on prepared baking sheet. Brush the tops of the eggplant with the marinade.

5. Place eggplant steaks under broiler until golden on the top, about 2-3 minutes (watch carefully!).

6. Remove baking sheet from oven and carefully flip eggplant slices. Brush tops with a layer of teriyaki marinade. Return to oven and broil until eggplant is tender and golden on all sides, 2-4 minutes more.

7. Plate eggplant slices on 4 serving plates. Brush with a final layer of teriyaki marinade. Sprinkle with a dash of sesame seeds, if desired.

Nutrition Information--approximately 160 calories per serving ( 1/4 of the recipe)

*Gluten Free Teriyaki Sauce Recipe -- http://spicysweetpotato.blogspot.com/2012/12/gluten-free-teriyaki-sauce.html

Gluten Free Teriyaki Sauce

Teriyaki sauce is a quick and simple way to add delicious flavor to a wide variety of foods. Unfortunately, almost any bottled teriyaki sauce contains soy sauce and thus isn't gluten free. While there now a few gluten-free brands, many of them seem to have left out the flavor!  Luckily, this homemade teriyaki sauce is quite delicious and only requires a few items. Simply let the ingredients simmer and combine for a few moments and you have a terrific gluten free teriyaki sauce!

Gluten Free Teriyaki Sauce
Makes approximately 1 cup
Click Here for Printable Recipe

Ingredients--
1/2 cup mirin (can be found in the Asian section of large supermarkets or specialty grocery stores)
1/2 cup gluten free soy sauce
1/4 cup granulated Truvia

1. Combine all ingredients in a small saucepan. Cook over medium low heat, stirring occasionally, until Truvia dissolves, 5-8 minutes. The sauce can be made ahead of time and stored in a sealed container in the refrigerator until ready to use.

Nutrition Information--approximately 35 calories per tablespoon