Paella
adapted from the
Complete Gluten-Free Cookbook

Ingredients

Sofrito

• 1 tbs. EVOO
• 2 oz. cooked ham, diced
• 1 onion, diced
• 1 clove garlic, minced
• 1 green bell pepper, diced
• 1 large tomato, chopped

Base

• 8 oz. garlic-smoked pork sausage
• 2 cups long-grain brown rice
• 1 tsp. salt
• 1/4 tsp ground saffron
• 1/2 tsp. cumin
• 1 tbs. dried parsley
• 1 tsp. thyme
• pinch cayenne pepper
• 4 cups boiling water
• 12 oz. white raw shrimp, peeled
• 2 boneless skinless chicken breast, cubed
• 1 cup frozen peas
  

Directions

1. Prepare the sofrito: In a skillet, heat olive oil over medium heat. Add ham and cook, stirring, for 2 or 3 minutes, or until browned. Add onion, garlic, green pepper and tomato; cook, stirring constantly, for 8 to 10 minutes, or until most of the liquid has evaporated and mixture is thick enough to hold its shape on a spoon. Set aside.
2. Prepare the base: With a fork, prick sausage in several places. Place in a saucepan with enough cold water to cover. Bring to a boil over high heat. Reduce heat ot low and simmer gently for 5 minutes, or until no longer pink inside. Drain on paper towels. Slice in 1/4-inch thick rounds. Set aside.
   
3. In Paella pan, (If you don't have one of these you can use a 14-in. oven proof skillet that is at least 2-in. deep or two smaller skillets.) combine sofrito, rice, salt and spices. Pour in boiling water and return to a boil over high heat, stirring constantly. Remove pan from heat. Arrange shrimp, chicken, and sausage on top of rice and sprinkle dish with peas.
   
4. Bake, uncovered in a 400 degree oven for 30 to 45 minutes, or until liquid has been absorbed and rice is tender. Cover loosely with foil or a lint free towel and let stand for 5 minutes. Serves 6.

Note: The key to making Paella is ensuring that the rice cooks enough, while the seafood and meats do not over cook. You must watch it carefully during the last 15 minutes of cooking. Unfortunately, I have had experience with it coming out perfect for one meal and dry for another.

French Green Beans with Toasted Almonds

Ingredients

• 2 (16-oz) packages of frozen french cut green beans, defrosted
• 2 tbs. EVOO
• 1/2 tsp. kosher salt
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 1/4 cup toasted sliced almonds
• handful of fresh Italian flat-leaf parsley, chopped

Directions

1. Heat EVOO over medium heat. Add green beans, salt and pepper. Cook for 7 minutes, stirring occasionally. Sprinkle with almonds and parsley. Serves 6.

The complete meal...




Random Facts:

• I enjoy running. It helps relieve stress.
  
• I am still obsessed with Julia Child. I'm currently reading Backstage with Julia.
  

Tomato Pasta Sauce with Meatballs
Adapted from the
Complete Gluten - Free Cookbook

Meatballs

Ingredients

• 1 lb. lean ground beef (80% lean)
• 2 tbs. ground flaxseed
• 2 tbs. warm water
• 1/4 cup cooked, cooled brown rice
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried sage
• 1/2 tsp. dried parsley
• 2 tbs. tomato paste
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Directions

1. In a large bowl combine flax seed and warm water. Let stand for 5 minutes. Add with tomato paste.
   
2. Add to the flax-seed, tomato paste mixture the ground beef, rice, herbs, salt, and pepper, mix gently with a fork. Shape into 1-inch balls. Place in a single layer on jelly roll pan.
   
3. Bake in 400 degree oven for 15 to 20 minutes, or until no longer pink in the center. Remove from pan and let drain on paper towels. Add meatballs to 3 cups of tomato pasta sauce. Serves 4.
   

Tomato Pasta Sauce
* Note: This recipe makes 6 cups of sauce - you will only need 3 cups for the sauce with meatballs.

Ingredients

• 1 tbs. EVOO
• 3 cloves garlic, minced
• 1 onion, chopped
• 1/3 cup fresh rosemary, snipped
• 1/2 tsp. dried oregano
• 2 tbs. chopped fresh parsley
• 1/2 cup dry red wine
• 3 cups chopped seeded, peeled tomatoes or 2 (28-oz.) cans of whole tomatoes, with juice
• 1 - 8 oz. can tomato sauce
  
• 1/4 cup capers, well drained
• 2 bay leaves
• 1 tsp. grated lemon zest

Directions

1. In a large saucepan, heat EVOO over medium heat. Add garlic, onion, and rosemary; cook, stirring for 5 minutes, or until tender. Slowly add wine, then add remaining herbs, tomatoes, tomato sauce, capers, bay leaves and lemon zest; bring to a boil. Reduce heat to medium-low and simmer stirring occasionally, for about 1 hour, or until thickened. Remove bay leaves before serving.

Roasted Spaghetti Squash

Ingredients

• 1 (about 3 lb.) spaghetti squash
• EVOO cooking spray

Directions

1. Halve spaghetti squash; remove pulp and seeds. Coat squash liberally with EVOO spray. Place squash cut-side down on roasting sheet lined with parchment paper. Roast at 400 degrees for 45 minutes to 1 hours, or until tender. Let cool slightly. Scrap strands out with fork. Serves 4.
   

Green Leaf Lettuce with Balsamic Vinaigrette

Ingredients

Salad

• 1 head green leaf lettuce, cleaned and chopped

Balsamic Vinaigrette
Recipe courtesy of Williams-Sonoma

• 1/2 cup EVOO
• 1/4 cup Balsamic Vinegar
• 1 clove garlic
• salt and pepper to taste

Directions

1. Whisk together Balsamic Vinaigrette. Toss desired amount with lettuce.
   

The complete meal...


Random Facts:

• I drive with a lead foot.
  
• I love shopping at Home Goods...you never know what you might find.
  

A Taste of Charleston

All recipes listed are courtesy of Southern Living, March 2010

Spicy Pickled Shrimp

Ingredients

• 2 lb. unpeeled, large raw shrimp (26/30 count)
• 3 small white onions, thinly sliced
• 1/2 c. EVOO
  
• 1/4 c. tarragon vinegar
• 2 tbs. pickling spices
• 2 tsp. salt
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. ground red pepper
• 1/4 c. chopped fresh parsley

Directions

1. Peel shrimp; devein, if desired.
2. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink; drain. Rinse with cold water
3. Layer shrimp and onions in a large bowl. Whisk together oil and next 7 ingredients; pour over shrimp and onions. Cover and chill 24 hours, stirring occasionally. Stir in parsley just before serving. Serves 4 as a main course. I served the shrimp over lettuce leaves.

Hoppin' John Salad

Ingredients

• 1/2 cup uncooked long-grain rice
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove pressed
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (15-oz.) can seasoned tiny field peas, drained and rinsed (Allen's brand is GF)
• 1/2 cup chopped celery
• 1/2 cup loosely packed fresh parsley leaves, chopped
• 1/4 cup chopped green onions

Directions

1. Prepare rice according to package directions
2. Meanwhile, whisk together lemon juice, EVOO, jalapeno pepper, garlic, salt, and pepper in a large bowl. Stir in rice, peas, celery, and parsley until blended. Cover and chill 2 hours. Sprinkle with green onions just before serving. Serves 8.
   

Hot Slaw a la Greyhound Grill
(I forgot to take a picture of this side dish.
It is the magenta colored slaw on the plate below.)

Ingredients

• 1/2 large red cabbage (about 1 1/2 lbs.), shredded
• 1/2 large green cabbage (about 1 1/2 lbs.), shredded
• 4 thick bacon slices diced (To make this a little healthier, I used 2 slices and 1 tbs. EVOO)
• 1/2 cup cider vinegar
• 1/2 tsp. celery seeds
• 1/4 tsp. crushed red pepper
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• pepper vinegar to taste (optional)

Directions

1. Bring 3 1/2 qt. water to a boil in a large stockpot. Cook shredded cabbage in boiling water 4 mintues or just until it turns a dull gray purple. Remove from heat; drain well.
2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon and drain on paper towels, reserving drippings in skillet.
   
3. Stir cider vinegar, celery seeds, and red pepper into hot drippings, stirring to loosen particles from bottom of skillet. Stir in cabbage, salt, black pepper, and bacon; cook stirring occasionally, 4 minutes or until cabbage is tender and red cabbage turns a bright magenta color. Place mixture in a serving dish, and, if desired, sprinkle with pepper vinegar to taste.

Random Facts

• I am fascinated by Julia Child. I am currently reading her autobiography, My Life in France.
• My new Rachael Ray cookware is supposed to come in the mail today. I am very excited!
  

Pork with Sweet Onion Marmellata,
Recipe Courtesy of Giada De Laurentiis

Ingredients
Onion Marmellata:

• 1/4 cup EVOO - I used 1 tbs. of EVOO
  
• 4 large onions, thinly sliced (about 3 pounds)
• 1/4 cup orange marmalade
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar (or more to taste) - I used 1 tbs. of honey.

Pork Chops:

• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 to 6 pork chops
• 1/4 cup chopped fresh flat-leaf parsley

Directions

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Note: These were probably some of the best pork chops I have ever eaten. I highly recommend this recipe :)

Collard Greens

Ingredients

• 1 tbs. EVOO
  
• 1 small onion, chopped
  
• 1 - 16 oz. package of frozen collard greens
  
• 2 cloves garlic
  
• 1 can chicken broth (Swanson Natural Goodness is gluten-free)
  
• 2 tbs. apple cider vinegar
• 1 tbs. maple syrup
• 1/8 tsp. crushed red pepper flakes
  
• 1/2 tsp. kosher salt

Directions

• In medium sauce pan, heat EVOO over medium heat. Add onion and saute until it begins to turn golden brown. Add remaining ingredients and cover. Let simmer for 30 minutes to 1 hour. Serves 5.
  

Butter Beans and Tomatoes

Ingredients

• 1 tbs. EVOO
• 1 small onion, chopped
• 3 cloves garlic
• 1 can diced tomatoes
• 2 cans chicken broth
• 3 1/2 cups of fresh butter beans or 1-16 oz. bag of frozen butter beans, thawed
• 2 tsp. dried parsley
• 1/4 tsp. oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 1 tbs. Worcestershire sauce
• 1 tbs. Heinz 57

Directions

• Heat EVOO over medium heat in large sauce pan. Add onion and saute until golden brown. Add remaining ingredients and cover. Let simmer for 1 to 1 1/2 hours. Remove lid during last 20 minutes of cooking to allow sauce to thicken. Serves 6 to 8.
  

The complete meal...



Random Facts

• One day, my own kitchen will have polka dot dishes and bright yellow walls.
  
• I hate yard work. Every house should come with a lifetime lawn care service.