Friday, September 19, 2014

Zucchini Lasagna ~ No Noodle ~ Naturally Gluten Free

Zucchini Lasagna ~  No Noodle ~ Naturally Gluten Free



This is a recipe that I have been wanting to make all summer. We have lots of Zucchinis and I'm always looking for new ways to make use them. Many recipes I found there were complaints that the Lasagna was watery due to the Zucchinis which naturally are a watery vegetable. This recipe may seem long, but each step is important if you want a Zucchini Lasagna that is not watery. It was so good! 


We were able to get 4 meals plus my Husband got 2 lunches. I hope you will give this Recipe a try. You can freeze the lasagna,,  place desired amount in a pan, first wrap in plastic wrap then tin foil. I do not defrost it,, when ready to cook place in a preheated 350* oven and cook until heated through. I don't not recommend microwaving it.



For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes





Zucchini Lasagna ~  No Noodle ~ Naturally Gluten Free:

If you are not Gluten Free ~ Substitute All Purpose Flour in place of the Gluten Free Flour

To prepare the Lasagna:
Wash and Dry 2-3 Medium Zucchinis or 2 Large Zucchinis; cut off both ends
Using a Mandolin Slice the Zucchini 1/4” thick: If the Zucchini is very large cut in half so it is easier to handle. Mandolines are very sharp, use the protective shield to protect your fingers.

If you do not have a Mandolin, use a sharp knife to cut into long slices. Continue slicing until they are all sliced. Place the slices in a colander and lightly sprinkle with Salt.
Let sweat/drain for 30 minutes or longer  to remove excess moisture.
Rinse all the Zucchini with cold water to remove the Salt.
Place the Zucchini on several Kitchen Towels to Dry. Take another towel and blot dry the tops. Let the Zucchinis sit on the towels for a few minutes making sure they are dry. This is very important.
Zucchinis hold a lot of water, by taking these few extra steps your lasagna willl not be watery.

Heat up a Grill pan to Medium High,,, spray with cooking spray.
First lightly brush 4-5 pieces of Zucchini with a little bit of Extra Virgin Olive Oil and then place on the Grill Pan. Do not put to much Oil on the Zucchinis because the slices will absorb the oil.  Brush the second side with Extra Virgin Olive Oil. Grill for about 2-4 minutes to get grill mark turn them and grill the other side. Place the Grilled Zucchini on a towel and dry them, then place on a wire rack. Continue until all the zucchinis are grilled.
If you do not have a grill pan, you can Oven Roast the Zucchini... brush a little bit of Olive Oil on a couple of large cookie sheets and Roast at 375* for 10 minutes. Keep an eye on them so they don't burn.

Making the Sauce:
In a large Dutch Oven:
Add:
1 lb. 90# Lean Ground Beef
6 Hot or Sweet Sausages depending on your taste. Remove the Sausage from the casings and crumble up.
Cook on Medium High for 5-10 minutes using a Large Spoon to break up the Sausage.
Add:
1 Large chopped Onion
Sprinkle with Fresh Ground Black Pepper
Cook until done. Making sure the Pork is done.
Add to taste Minced Garlic and cook for 1 minute.
Drain the cooked meat into  a colander to remove the Fat.
Add the Meat back to the Dutch Oven and add:
12 oz. Tomato Paste.. stir in to coat the meat and cook for 1 minute on low temperature.
Add:
1 Cup Red Wine,, I used Cabernet Sauvignon or any Red wine of your choice. Wine is optional, you can leave it out,, but it does add a lot of flavor. If you leave it out add some water to the pan to loosen up the drippings.
Deglaze the Pan with the wine until its almost cooked off.
Add:
1- 28oz Can of Crushed Tomatoes
To taste:
Parsley, Italian Seasoning and Basil.
Bring to a boil then reduce heat and simmer for 60 minutes. After 30 minutes check your seasonings.
This is a thick sauce,,, if it starts to stick to the pan add just a little bit of water. You do not want a sauce that has to much liquid. The Zucchini will add some liquid to the sauce.
In a Non-stick Skillet add a little bit of Extra Virgin Olive Oil. Add:
1 lb. Sliced Mushrooms.
To taste sprinkle with:
Ground Fresh Pepper, Garlic Powder and Onion Powder.
Saute until; golden brown and done. Place the mushrooms into a bowl and Blot dry with Paper Towels.

Prepare the Spinach: Defrost, thaw and drain:
1-16 oz Frozen package of Chopped Spinach.
Squeeze the Spinach completely between a towel to remove all the liquid. Very important to remove the excess water.

Prepare the Vegetable Filling:
In a medium bowl add the Mushrooms and Spinach, Mix gently with a fork. Add 2 TBL. Gluten Free Flour to coat the vegetables. This will help absorb the any moisture. Add in some dry Garlic Powder.

To make the Cheese Filling:
In a medium Bowl using a Rubber Spatula combine together
1-1/2 lbs Ricotta Cheese
1-1/4 Cups Parmesan Cheese
to taste: Salt, Fresh Ground Pepper and Parsley
add Two Eggs and mix well.

Shred up 1-1/2 lbs of Fresh Mozzarella cheese into a bowl. (Save remaining ½ lb for the end)
Assemble your Lasagna:
Spray a deep 9X15 Pan with Cooking Spray
Spread 1/3 of the sauce in the bottom on the pan
Add First layer ~ 1/3 of the Zucchini Slices on top of the sauce its okay to over lap them.
Lightly (Very lightly) Using a small colander sprinkle on Gluten Free Flour on top of the Zucchini. You only need about 2 Tbls of Gluten Free Flour. This will help to absorb any moisture.
Add all the Ricotta/Parmesan Mixture and spread out evenly
Add a second layer of Zucchini again lightly sprinkling with Gluten Free Flour
Add 1/3 more Sauce,, spread out
Top with the Mushroom and Spinach Layer,, spread out evenly.
Add ½ of the Mozzarella Cheese
Add Third layer of Zucchini again lightly sprinkling with Gluten Free Flour
Add remaining Sauce
Optional: Top with 12-15 Slices of Fresh Whole Basil Leave
Top with the remainding of the Mozzarella Cheese

Bake in a preheated 350* oven. Place the Lasagna Pan on rack above a cookie sheet just in case it spills. Check after 30 minutes. You may want to Shred the Remaining Mozzarella Cheese and sprinkle on top. Bake an additional 20 minutes. Or about a total of 55 minutes. I did not have to cover the Lasagna!
Remove pan from the oven. Turn on the Broiler.
Broil for 1-2 minutes just until the Cheese is Golden Brown. Keep a close eye on it so the cheese doesn't burn.
Cool for 30-45 minutes. This helps to set the Cheese.
This lasagna was absolutely delicious and was not watery. While there are many steps for the Zucchini Recipe they help to make your lasagna not watery.



ENJOY!!


Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software








Print Friendly and PDF

Tuesday, September 16, 2014

Strawberry Yogurt Muffins ~ Gluten Free



Gluten Free Strawberry Yogurt Muffins


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes




Gluten Free Strawberry Yogurt Muffins:
In a small bowl whisk together:
1- ¾ Cups Gluten Free Flour (***See Footnote ***)
¾ Cups Sugar
½ tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Xanthan Gum
½ tsp. Salt
½ tsp. Cinnamon

In a large bowl whisk together:
2 Eggs, lightly beaten
½ cup Plain Yogurt
¼ Cup Melted Butter, Slightly cooled
1 tsp. Vanilla
Add the Dry Ingredients with a wooden spoon a little bit at a time.
Just until moistened, you do not want to over beat the batter.

Coarsely dice:
1-1/2 Cups Fresh or Frozen Strawberries
Using a Rubber Spatula fold the Strawberries into the batter.

Spray Muffin tins with Cooking spray.
Makes 11-12 Muffins
Using an ice cream scoop evenly measure the batter into the muffin tins.

Optional:
Add some slices of Natural Almonds to each Muffin then sprinkle with a little bit of Cinnamon and Sugar.

Bake in a preheated 375* oven

For 18-20 Minutes or until an Thermometer inserted into the center reaches an internal temperature of 205-210* the Muffins are done.

Cool for 5 minutes in the muffin tins.
Then remove to a wire rack to cool.

These muffins can be served warm or slightly reheated in the microwave.
You can also freeze them in a container. Take out what you need an microwave for 20 seconds depending on your microwave.

ENJOY!!



(***Footnote***)

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/




Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF

Thursday, September 4, 2014

Summer Squash Spaghetti ~ Pasta ~ Squashetti



Summer Squash (Yellow Squash) is very abundant during the summer.
Here is a great recipe for Summer Squash Spaghetti ~ Pasta ~ AKA: Squashetti.
It's super easy and fun to make.


For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Summer Squash Spaghetti – Pasta ~ AKA: Squashetti

Wash, Clean and Dry
3 Medium Summer Squash
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Summer Squash  until you reach the seeds, turn the Summer Squash and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit of Salt and toss so the salt gets evenly distributed.  You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Summer Squash sweat off the excess moisture. I let the Summer Squash drain for 30 Minutes. Rinse the Summer Squash well with cold water to remove the salt,  then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.

In a Skillet heat to medium and add 2-3 TBL Extra Virgin Olive Oil. Add more |Oil if necessary.
Add Minced Garlic and Red Pepper Flakes (Optional) to taste. Cook for about 1 minute. Do not over cook otherwise the Garlic will get bitter.
Add all the Squash and mix in with the Oil and Garlic. Turn to Medium High heat.
I added Parsley Flakes for Color, Salt, Fresh Ground Pepper and Onion Powder to taste.

If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.

Remove from the pan and place in a large serving bowl.

Serve on your Plate and top with
Parmigiano Reggiano and Pecorino Romano Cheese if desired.

You could also make the Tomato sauce that I made for the Zucchini Pasta ~ AKA ~ Zoodles in place of the Garlic/Oil.
Link to Zoodle Video:
http://youtu.be/ZKLjvpGq6tY




Print Friendly and PDF

Tuesday, September 2, 2014

Zucchini Pasta with a Tomato Sauce ~ AKA: Zoodles


Zucchini Pasta with a Tomato Sauce ~ AKA: Zoodles

Wash, Clean and Dry
2 Medium/Large Zucchinis or several smaller ones
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Zucchini until you reach the seeds, turn the Zucchini and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit Salt and toss so the salt gets evenly distributed.  You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Zucchini sweat off the excess moisture. I let the Zucchinis drain for 30 Minutes. Rinse the Zucchini well with cold water then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.

Sauce:
I use 3 Large Fresh Garden Tomatoes washing them first. I did not remove the Skins. I just removed the Core. If you would like to remove the skin, place the Tomatoes in Boiling water for about 1 minute then immediately into an Ice Bath (large bowl filled with Water and Ice)  then remove the skins.
Chopped the Tomatoes. I don't mind the seed, you can remove them if you don't want the seeds.

In a Dutch Oven add  2-3 TBL.Extra Virgin Olive Oil. The add:
1 Medium/Large Chopped Onion
When the Onions are about done add Fresh Minced Garlic to your Tasting.
Cook for 1 minute, this will keep the garlic from getting bitter.
Add all the Tomatoes
Add to taste
Italian Seasoning
Ground Black Pepper and Salt.
Red Pepper Flakes to Taste. (Optional)
Cook on Medium High or until the Tomatoes have softened about 10 minutes.
Deglaze with ½ Cup Red Wine. I used Cabernet Sauvignon (Wine is Optional)
Reduce on Medium High for 10 minutes making a thick Sauce. You do not want it watery as the Zucchinis will add some moisture to the Sauce. Check your seasoning and adjust if needed.

Add all the Julienne Zucchinis using Tongues to gently mix them in with the Sauce.

If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.

Remove from the pan and place in a large serving bowl.

Serve on your Plate and top with
Parmigiano Reggiano and Pecorino Romano if desired.


Print Friendly and PDF