Stuffed Acorn Squash

It’s a new year, so of course everyone is trying to eat healthier, including me, but that doesn’t mean we can’t have delicious food. Gluten free, seasonal veggies and grass fed beef, topped with a little cheese and fresh herbs, yes please.

For the beef:

•  1 pound grass fed ground beef
• 1/2 medium onion, chopped
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, chopped (save a little bit to garnish)
• 1 cup of organic tomato sauce
• 1 tbs extra-virgin olive oil
• salt and pepper to taste

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened. Add, garlic, parsley, and meat; season with salt and pepper and cook through for about 5-8 minutes. Lower the heat, add the tomato sauce and cook for 5 minutes.

For the acorn squash:

• 2 acorn squash
• 1 tbs butter
• salt and pepper

Preheat the oven to 400 degrees . Cut the squash in half crosswise and scoop out the seeds.  Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork about 45 minutes.

Once cooked, I filled the acorn squash halves with a couple spoonfuls of leftover rice I had on hand to make it a little more filling, added a healthy portion of the ground beef and topped it with shredded cheese, chopped parsley and broiled them for 2 minutes. A perfect little meal all in one lovely little natural bowl. Enjoy!

 

 

Turkey Shepherd’s Pie

I hope everybody had a great Thanksgiving.  We had a wonderful time with fantastic friends and of course delicious food. So we’ve been trying to find some creative ways to use all our leftover turkey.  Here’s a fun turkey-filled take on the classic shepherd’s pie that gets a little help from leftover gravy and mashed potatoes.

Ingredients:

Makes 2 mini pies.

• 1 cup (leftover) turkey
• 1 cup petite peas
• 1 cup mixed vegetables
• 1 cup of sweet corn
• 1/4 cup of onions
• 3 cloves of garlic chopped
• 1/2 cup (leftover) gluten free turkey gravy
• 1 tbsp olive oil, salt and pepper to taste
• 1 cup (leftover) mashed potato (note: reserve for topping)

Directions:

1. Pre-heat oven at 350F
2. Add oil to sauce pan and sautee garlic and onions until soft
3. Add all the ingredients (except mashed potatoes) and cook for 5 minutes
4. Fill ramekins with the turkey mixture and add 1/2 cup of mashed potato on top of each ramekin
5. Bake for 25 minutes. If the potatoes are not brown, bake under a broiler just until browned.
6. Enjoy!

Guava Soufflé

Valentine’s day is almost around the corner and this recipe is a favorite in my home when I need some delicious and impressive dessert for last minute guests. So, I ‘m sharing this yummy (and gluten-free) dessert with you to impress your special love.

This recipe is inspired by a delicious soufflé I had years ago in Sao Paulo restaurant Carlota, owned by Chef Carla Pernambuco. If you don’t like guava, be creative and use any kind of fruit jam or even chocolate (semisweet chips melted).

Makes about 6 small or 4 medium sized ramekins.

You’ll need:

• 1 cup guava paste (melted with 3-4 tablespoons of water on a saucepan)
• 4 egg whites
• 1 pinch of salt or cream of tartar (both salt and cream of tartar act as stabilizers and will help the egg whites hold their shape when whipped.)
• Butter and sugar for greasing ramekins (optional)

Directions:

1. Grease the ramekins with the butter and sugar (this is totally optional)
2. Whip the egg whites in a mixer or with a whisk until a bit foamy, add the salt and beat until soft peaks form
3. Gradually fold in the melted guava paste and mix well
4. Fill the ramekins with the mixture and bake in preheated oven at 350º F ( 180º C) for approximately 10 minutes or until the soufflé is puffed and golden brown
5. Remove the soufflé from the oven and serve immediately

*This dish is usually served with a delightful Catupiry cheese sauce, if you live in a big city here in the US, you can find this cheese at any Brazilian/Latin American food store or online.  For the Catupiry cheese sauce :  mix  3 tbsp of Catupiry with 2 tsp heavy cream or milk in a microwave for 30 seconds. Drizzle on top of the soufflé and voila! 

Gluten-Free Chocolate Covered Oreos

Last week, we made these special treats for a gluten-free friend. They are such a delicious and good-looking treat, that I had to share with all of you. I hope you enjoy or make them for all the GF people you know.

I wish you all have a wonderful and blessed 2014!

You’ll need:

• Candy cookie mold (I used this one from Wilton)
• Candy melts (Wilton candy melts are gluten-free, if you need a dairy free, you can buy these, I also found them at my local Target)
• Oreos cookies (my favorite is gluten free and dairy free Newman’s Own Organics Newman O’s Cookies)

Directions:

1. Melt Chocolate:

Coarsely chop chocolate. Place chocolate or candy wafers in the double boiler over hot, not boiling, water. Stir until chocolate is completely melted and smooth.

2. Fill the Mold:

Pour the chocolate into the mold cavities, approx. 1/3 full. Tap the mold onto the table to settle the chocolate, and remove any trapped air.

4. Add the Cookie:
Press the Oreo Cookie into the chocolate. As you press the Oreo into the mold cavity, the chocolate will rise up around the sides, embedding the cookie, and leaving only the top uncovered.

5. Top it Off:
Pour chocolate over top the Oreo, filling the mold and completely covering the cookie.

6. Remove from Mold:
Chill in the refrigerator for about 10 minutes. Turn the mold upside down and press on the back center of the cavity to release the chocolate covered cookies.

Zucchini Pasta

Zucchini noodles (aka zoodles) are an easy and delicious pasta alternative for any Paleo, low-carb or gluten-free diet, or just someone trying to get a few more veggies in their diet.

You’ll need:

• about 1  medium-sized zucchini  squash per person
• mandoline slicer with a julienne blade or this julienne peeler
• garlic, extra virgin olive oil, and salt

Directions:

1. In a large skillet over medium heat, add olive oil.
2. Add the minced garlic, cook for about 3 minutes while you prep the zucchini.
3. Wash and dry the zucchini.
4. Slice zucchini squash using mandoline or julienne peeler.
5. Lower the heat and stir occasionally for 4-6 minutes. Occasionally check the texture until it reaches the softness you want.
6. Serve warm with olive oil or your favorite pasta sauce and topped with fresh grated Parmesan cheese.

Bon Appétit!