Toasted corned beef and cheese sandwiches (gluten free)

By: Laura Kopec

2 TB Organic Valley unsalted butter
1 large white onion, cut into thick round slices
2 TB raw honey
1/2 c Green’s gluten free dark beer (or other gluten free beer)
3 lb Organic corned beef (available from www.rockymtcuts.com)
2 Tsp Organic tamari sauce
1TB Annie’s whole-grain mustard
1 c OrganicValley raw cheddar cheese (shredded/grated)
1 loaf Canyon Bakehouse gluten free white bread

In a large skillet, melt butter in a large skillet over medium-high heat. Add the sliced onion and simmer. Sprinkle with pink Himalayan sea salt and fresh ground pepper. Once the onion is soft, drizzle with 1 TB of the honey. Add the beer and continue cooking, stirring occasionally, until onion is caramelized, and the beer is thicker. Scoop onions out into a small bowl and set aside. Keep warm if able.

In a small bowl mix the tamari, 1 TB honey and mustard. Stir together. Slice the corned beef and brush with the mustard sauce. Place the sliced corned beef in the large skillet that used to contain the onion. Simmer. Take the freshly grated cheese and sprinkle over the top of the meat. Meanwhile, toast the bread in the toaster for sandwiches on low setting to warm the bread, but not to make too crunchy.

On the toasted bread, place the meat and place some of the sweet onion mixture on top. Place another slice of toasted bread over the top to complete the sandwich.

Best if served with homemade sauerkraut or similar.

Lime-Cilantro Pork Tacos Recipe

Makes dinner for two, with leftovers for lunch.
Approximate cooking time: 30 minutes
Ingredients                 2 Tsp coconut oil
                                                1 lb pork tenderloin, trimmed and cut into ¼” – ½” strips
                                                ¼ Tsp sea salt
                                                1/8 Tsp freshly ground black pepper
                                                1 red onion, diced
                                                1 small jalapeno, minced
                                                ½ c chicken broth
                                                2 medium tomatoes, diced
                                                3 TB lime juice
                                                3 TB cilantro, chopped
                                                8 butter lettuce leaves (about 1 large head)
                                    2 avocados, sliced
Instructions               
  1. Wash and chop onion, jalapeno, cilantro and tomatoes.
  2. Season both sides of pork with sea salt and freshly ground pepper.
  3. Heat a large nonstick skillet over medium-high heat.  When hot, add coconut oil to pan.
  4. Saute pork until lightly browned, about 4 minutes.  Remove pork from pan and place in a bowl.
  5. Add onion and jalapeno to hot pan, and sauté until tender.
  6. Add broth and tomatoes, and reduce heat to low.  Simmer two more minutes, scraping pan sides and bottom to loosen any browned bits.
  7. Return pork and juices to pan.  Stir in lime juice and simmer until pork is fully cooked.
  8. Top with fresh cilantro and avocado, and wrap with butter lettuce leaves to serve.

Rice Noodle and Shrimp Delight

By: Laura Kopec

 

16 oz   DeBoles Angel Hair gluten free pasta

¼ c      Organic tamari sauce

2          limes

12 TB  Extra virgin olive oil

2 TB    sesame seeds (preferably toasted)

1          organic green bell pepper, seeded and diced

1          organic red bell pepper, seeded and diced

2          cloves garlic (through garlic press)

1 lb      large Gulf shrimp, peeled and deveined

1-2       romaine lettuce heart, thinly sliced

2          medium carrots (washed, peeled and shredded or julienne)

1 c       cilantro or Italian parsley

1 c       fresh shitake mushrooms (optional)

1c        bean sprouts

Pink Himalayan sea salt and fresh ground pepper to taste

 

In a large stock pot bring appropriate amount of water to cook the pasta to a boil. Cook the rice noodles as the label directs. Drain and rinse under running water to rinse excess starch and place in large bowl. Drizzle with olive oil and toss to keep rice pasta from sticking to itself.

 

While the pasta water was waiting to boil, in a large skillet place 4 TB of oil in the pot. Place garlic and simmer slightly and add the shrimp. Sprinkle with sea salt and pepper. Stir as needed until shrimp is pink and thoroughly cooked. Pour into bowl and set aside.

 

In the same skillet after shrimp is removed, add 4 TB olive oil and the diced peppers, carrots, mushrooms, and bean sprouts. Stir for a few minutes until slightly cooked but not overcooked. Maybe 5-7 minutes.

 

In a small bowl or cup, mix 4 TB olive oil, tamari sauce, sesame seeds and lime juice. Set aside.

 

Chop the lettuce and cilantro.

 

In a large bowl, toss pasta, shrimp, vegetables, lettuce mixture and dressing altogether. Serve with sliced cucumber salad on the side.

Salmon Club Sandwiches with garlic aioli sauce

By: Laura Kopec

1          package of Applegate Farms Sunday bacon

1lb       Alaskan salmon fillet

1          medium red onion, peeled and sliced

2 TB    coconut oil

1          head red-leaf lettuce, broken off and washed for sandwiches

1-2       large heirloom tomatoes, sliced for sandwiches

2-3       avocados, halved, pitted and sliced

1-2       loaves of Canyon Bakehouse gluten free white bread

Pink Himalayan sea salt and fresh ground pepper

½ c      Spectrum Organic mayonnaise (to spread on sandwiches)

1          garlic clove (peeled and pressed through garlic press

1          lemon

1          Bibb or butter lettuce

2-4       mangoes

 

On a greased baking sheet, place the salmon (run under cold water and pat dry first). Sprinkle with salt and pepper generously. Bake on 350 degrees for 20- 25 minutes. Take out of oven and set aside when finished.

 

On another baking sheet lay out the bacon slices. Place into heated oven and increase temperature to 375. Bake the bacon for approximately 5-10 minutes and then turn each slice over to cook the other side. Bake a couple of minutes more. The flipped side will take less time, so be careful not to overcook, but make sure pork bacon is always thoroughly cooked. Cooking bacon this way keeps the meat intake and avoid over crisping the bacon. Take out and lay on paper towels to absorb the grease.

 

In a small cup or bowl, mix the mayonnaise, garlic and squeeze the lemon into the mixture. Sprinkle with salt and pepper.

 

Toast the bread slices.

 

Slice the salmon.

 

Layer the salmon, bacon, tomato, lettuce, avocado on each and top with the garlic aioli sauce. Place a top layer of bread. Serve with Bibb lettuce with fresh mango slices over the top.

 

Pierogi and Squash Stew

2 Tsp extra virgin olive oil

8 ounces Italian turkey sausage, casings removed

1 TB tomato paste

1 pound cremini mushrooms, sliced

2 TB all-purpose flour

2 c low sodium chicken broth

3 c shredded coleslaw mix or shredded cabbage

1 10-ounce bag frozen cubed butternut squash, thawed

1 12-to-13-ounce package cheddar and potato pierogies

Kosher salt

1/3 c sour cream

Freshly ground pepper

 

  1. Heat the olive oil in a large pot over medium heat; add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the mushrooms and stir well to coat. Increase the heat to medium high, cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the flour and cook, stirring, 1 minute, then stir in the chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot.
  2. Add the coleslaw mix to the pot, cover and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted, about 3 minutes. Add the squash and pierogies and simmer, uncovered, until the pierogies are cooked through, 5 to 7 minutes. Season with salt. Divide among bowls and top with the sour cream, and pepper to taste.

Gluten-Free Lemon-Poppy Seed Muffins

By: Laura Kopec

 

1 c       quinoa flour

1 c       almond meal or almond flour

½  c     honey

2 Tsp   baking powder

½ Tsp  sea salt

4          eggs separated

1 c       milk of choice (almond, coconut)

¼ c      coconut oil

1 TB    finely shredded lemon peel (optional)

1 TB    poppy seeds

Juice of 1 large lemon

 

Preheat oven to 350 degrees F. Grease a muffin tin; set aside. In a large bowl stir together flours, honey, baking powder, and salt. Set aside.

In a small bowl beat egg yolk with a fork. Stir in milk, coconut oil (melt oil if needed), lemon peel, lemon juice (avoid seeds when adding fresh lemon juice), and poppy seeds. In a bowl with a hand blender or with a mix master beat the egg whites until stiff.

Add the wet mixture all at once to flour mixture. Fold in egg whites until evenly blended with the batter.

Spoon batter into muffin tins. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted near center comes out clean.

Cool for 5-10 minutes or until muffins lift out cleanly.

Gluten Free Jerk Barbeque Chicken

Gluten Free Jerk Barbeque Chicken
By: Laura Kopec
6 to 8 servings
½ Tsp              ground cinnamon
½  Tsp             ground nutmeg
½                     yellow onion, chopped
1                      bunch of green onions, sliced small
½ c                  extra virgin olive oil
1                      orange
2                      limes
2 TB                Shoju Tamari sauce
2 TB                red wine vinegar (or apple cider vinegar)
1 TB                minced peeled fresh ginger (or ½  Tsp ground ginger)
1                      poblano pepper (seeded, and chopped)
2                      garlic cloves  (peeled)
½  Tsp             coarse sea salt
¼ Tsp              fresh ground pepper
½  c                 Organic ville barbecue sauce
1                      whole chicken, cut into pieces (can also do this recipe with package of 6-8 chicken thighs with skin on) (preferably range free or organic chicken)
 In a large food processor, place cinnamon, nutmeg, onion, green onion, olive oil, juice of the orange, juice of the limes, tamari sauces, vinegar, minced ginger, seeded and chopped poblano pepper, garlic cloves,  sea salt, pepper and barbeque sauce.  Place chicken pieces in large glass baking dish. Pour the puree over chicken; turn to coat. Cover and refrigerate for at least 30 minutes or for up to overnight. The longer the marinade, the more flavorful the chicken.
 Grill chicken on well heated barbeque grill until cooked through, turning often, about 25 minutes.
 Feel free to serve with extra barbeque sauce if needed.
 Great side dish is roasted potatoes or potato salad with red bell pepper, and with Caesar salad.

Homemade Dark Chocolate

 

By: delighted momma

 

What you will need:

  • 1 cup of unsweetened cocoa powder
  •  1/2 cup of melted coconut oil
  •  1/3 cup of honey
  •  a few dashes of sea salt

Directions:

  1. Mix all of the ingredients together in a bowl.
  2. Pour the chocolate batter onto a parchment lined baking sheet and speed it around evenly.
  3. Place the baking sheet with chocolate into the freezer and freeze for about 30 minutes or until it is set.
  4. EAT and enjoy!

This chocolate recipe does need to stay refrigerated or in the freezer as it tends to melts slightly if left out.

Salmon Club Sandwiches

Salmon Club Sandwiches

with garlic aioli sauce

By: Laura Kopec

1          package of Applegate Farms Sunday bacon

1lb       Alaskan salmon fillet

1          medium red onion, peeled and sliced

2 TB    coconut oil

1          head red-leaf lettuce, broken off and washed for sandwiches

1-2       large heirloom tomatoes, sliced for sandwiches

2-3       avocados, halved, pitted and sliced

1-2       loaves of Canyon Bakehouse gluten free white bread

Pink Himalayan sea salt and fresh ground pepper

½ c      Spectrum Organic mayonnaise (to spread on sandwiches)

1          garlic clove (peeled and pressed through garlic press

1          lemon

1          Bibb or butter lettuce

2-4       mangoes

 

On a greased baking sheet, place the salmon (run under cold water and pat dry first). Sprinkle with salt and pepper generously. Bake on 350 degrees for 20- 25 minutes. Take out of oven and set aside when finished.

 

On another baking sheet lay out the bacon slices. Place into heated oven and increase temperature to 375. Bake the bacon for approximately 5-10 minutes and then turn each slice over to cook the other side. Bake a couple of minutes more. The flipped side will take less time, so be careful not to overcook, but make sure pork bacon is always thoroughly cooked. Cooking bacon this way keeps the meat intake and avoid over crisping the bacon. Take out and lay on paper towels to absorb the grease.

 

In a small cup or bowl, mix the mayonnaise, garlic and squeeze the lemon into the mixture. Sprinkle with salt and pepper.

 

Toast the bread slices.

 

Slice the salmon.

 

Layer the salmon, bacon, tomato, lettuce, avocado on each and top with the garlic aioli sauce. Place a top layer of bread. Serve with Bibb lettuce with fresh mango slices over the top.