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Discover this easy to make delicious gluten free savory breakfast tart made with potatoes, eggs, cheese, cream, and fresh herbs! Prep time 15 minutes Cooking time 70 minutes Serves 4 to 6 people Gluten/Soy Free Ovo-Lacto Vegetarian This is a very simple and delicious savory potatoes tart with a lot of flavors! It truly requires almost no effort to make and it is perfect for breakfast, as a snack throughout the day, or for any parties or outdoors functions. I came up with this recipe after combining two of my favorite things: Tortilla Española and quiche. I hope you enjoy it as much as I do. This dish is Lacto-Ovo Vegetarian. What is the flavor profile? Earthy, floral, herbaceous, and savory. What ingredients will I need? potatoes, eggs, cheese, an onion, herbs, cream, salt and pepper. What else will i need to make this? A springform dish and parchment paper. Can I make substitutions? Yes. You can use whatever cheese you want and instead of using onions you can use leeks or green onions. You can also add bacon, prosciutto, mushrooms, ham, etc.. Make it your own! Let's make it! INGREDIENTS 3 yellow potatoes 6 eggs 1 cup of Gouda cheese (or the cheese of your choice) 1/2 cup of heavy cream 1 small onion (diced) 1/4 cup of fresh parsley (chopped) 1 tablespoon of fresh thyme 1 teaspoon of Sea Salt 1 teaspoon of Black pepper Method Preheat oven at 375° F. Line a springform with parchment paper and grease lightly (figure 1). Wash all potatoes throughly. Slice as thin as possible. Arrange some of the potatoes at the bottom of the springform (figure 2). Dice the onion and chop the parsley. In a mixing bowl, combine onion, parsley, and thyme. Whisk eggs and cream together until it begins to thicken. Add salt and pepper. Add egg mixture to onions, parsley, and thyme. Incorporate well. Pour the mixture onto the springform (figure 3). Add a layer of gouda (figure 4) and top with the rest of the potatoes (figure 5). Bake for 70 minutes. Once time has elapsed, remove from oven and let it cool down for 5 minutes before removing from springform (figure 6). Serve and enjoy! Printable PDF Recipe below:

The best Bloody Mary you will ever have and it is 100% gluten free! Nothing is better than a great Bloody Mary ... specially a homemade one. Finding the perfect balance of acid, spiciness, and flavors while ensuring a refreshing cocktail makes all the difference in the world! What's in a Bloody Mary cocktail? Tomato juice, vodka, Worcestershire Sauce, Tabasco Sauce, lime juice, salt, and pepper. Some other variations call for pickle juice, orange juice, celery salt, clam juice, etc... What is the flavor profile of a Bloody Mary? Salty, refreshing, spicy, earthy....just yum! Is Bloody Mary healthy? Yes. Most Bloody Mary recipes call for tomato juice or Clamato. Mine calls for V8, so not only are you getting a wonderful cocktail but... you are also getting your vegetables serving for the day plus vitamins, mineral, fiber, and antioxidants. It is truly a win win situation for all involved! Is it true that a Bloody Mary is a good cure for hangovers? That's the myth but I'll let you be the judge of that! All I know is that is great for breakfast and brunch! What inspired you to make this? The inspiration for this cocktail came from my friends at Nomads Trailside in Fayetteville, AR. Jason and Brian make a killer Bloody Mary, along with some wonderful gluten free burgers, salads, and appetizers. Shout out to my boys! Visit them if ever in town! What can I use as garnishing? You can use whatever you want as garnish. I use celery, bacon, pickled quail eggs, pickles, lime or lemon slices, shrimp, etc... The garnishes are as limitless as your imagination! So be creative!!! Can I substitute the V8 Juice for Clamato or plain tomato juice? Yes. Can I use whatever vodka I want? Yes. Just avoid flavored vodkas. Also, if you don’t have or can’t get Tajín, just mix equal parts of lemon salt, pepper, and chili powder. Let’s make it! Prep time: 5 minutes Cooking time: 0 Serves 1 person INGREDIENTS 1/2 cup of V8 Juice Original 3 oz Tito's Vodka or your vodka of choice Juice of 2 limes 4 dashes of Tabasco Sauce 1/2 tablespoon of Lea & Perrins Gluten Free Worcestershire Sauce Salt & Pepper Tajín Clásico Seasoning Method: In a small plate, mix 1.5 tablespoons each of Tajín and sea salt. Halve one lime and rub the rim on the glass with it. Turn glass upside down and place it in the Tajín mixture. Make sure the rim is saturated with it. Add ice to glass. Set Aside. Combine the Vodka, V8, lime juice, Tabasco, Worcestershire Sauce, a dash of both salt and pepper, and a pinch of Tajín. Stir all well and pour over ice. Garnish with whatever you want. Enjoy!!! Printable PDF Recipe below: #glutenfree #Glutenfreelife #Glutenfreeblogger #joeandtheglutenfreelife #cocktails #libations #celiac #celiacs #coeliac #coeliacs #bloodymary #tajin #V8 #TitosVodka

A traditional Italian favorite made with meats, fresh herbs, cold cuts, cheese, eggs, and spices! Prep time: 15 minutes Cooking time: 1 hour 25 minutes Serves: 8 to 10 people Gluten/ Soy Free Polpettone Ripieno, a favorite of mine from childhood. Very easy to make and it always delivers. It is moist and full of flavor. It is a crowd pleaser and a life saver when in need of a simple recipe for family dinners. In my humble opinion, this is the king of the dinner table. What is Polpettone Ripieno? It is just a loaf stuffed with a protein, fruit, vegetable or a combination of those. In this case, the main ingredient is meat and it is prepared with bread crumbs, bread, cheese, or eggs as binding agents and it is given extra moisture with added milk. What does Polpettone Ripieno mean? Polpettone means "meatloaf" and “Ripieno” means stuffed in Italian. It is known in the United States as "Meatloaf" and in Latin American cuisine as "Albondigón". Are Polpettone Ripieno and meatloaf the same thing? Well...Yes and no. Most people think Polpettone Ripieno and meatloaf are different. Others think they are the same. Neither one is wrong. However, although Polpettone Ripieno may look similar to meatloaf it doesn't have the same ingredients. Polpettone Ripieno is stuffed with vegetables, boiled eggs, cheese, herbs, or cold cuts. Meatloaf is not. What are the origins of Polpettone Ripieno? It is believed it originated in Northern Italy in the 6th Century as a peasant dish. From its humble origins it has now become a favorite winter treat. What is the flavor profile of Polpettone Ripeno? It varies depending on what ingredients you use. Flavor develops differently depending of what is used. What proteins can be used in Polpettone Ripieno? Beef, veal, pork, venison, boar, turkey, chicken, buffalo, etc... The sky is the limit. You can mix and match proteins. However, you must adjust the fat content in the recipe when using lean proteins otherwise you will end up with a very dense consistency. What will I need to make Polpettone Ripieno? You will need the ingredients listed below, a mixing bowl, some parchment paper, plastic wrap, and a deep baking dish. INGREDIENTS 2.5 pounds of ground beef or veal 1.5 pound of ground pork 1 large onion (chopped) 5 garlic cloves (peeled and minced) 1/2 tablespoon of rosemary 1 teaspoon of thyme (optional) 1 teaspoon of cayenne pepper 1 cup of 4C Crumbs Plain 3 slices of stale gluten free bread (chopped into small squares) 1/2 cup of fresh parsley (chopped) 2 tablespoons of Italian Seasoning 2 whole eggs 2 boiled eggs 1/4 cup of white vinegar 1 cup of freshly grated Parmesan or Pecorino Romano 6 OZ of Prosciutto 1/4 cup of milk 6 OZ of Italian Dry Salame, Peppered Salame, or Calabrese Salame 1 tablespoon of salt 1/2 tablespoon of black pepper Method Start by placing two eggs in a saucepan with cold water and the vinegar. Bring to a boil and remove from heat. Cover and let it rest for 13 minutes. Once the time has elapsed, rinse the eggs with cold water and gently peel. Set aside. Preheat the oven to 400 degrees F. In a large bowl, and using your hands, mix the following: meats, chopped onion, minced garlic, rosemary, thyme, cayenne pepper, bread crumbs, parsley, Italian seasoning, 2 eggs, cheese, bread, milk, salt, and pepper. Make sure you incorporate well and form a ball. Lay two pieces of plastic wrap on a flat surface (figure 1). Place the ball on it (figure 2). Flatten the ball and layer the prosciutto (figure 3), followed by the salame (figure 4), and boiled eggs (figure 5). Close the Polpettone by folding the plastic wrap away from you and then towards you until you create a loaf (figure 6). At this point you could place the Polpettone in the refrigerator and let it rest for 20 minutes or move onto the next step. By letting the Polpettone rest the fats will solidify and help to keep its shape. Line a deep baking dish with parchment paper, creating a "nest for the Polpettone, and gently transfer the Polpetonne (figure 7). Bake for 1 hour. Remove from oven and use the turkey baster to extract any juices that have accumulated in the dish. Return to oven and cook for another 15 minutes. Remove from oven and extract again any juices that have accumulated. Return to oven for another 10 minutes. Once the time has elapsed, remove the Polpettone from the oven, extract any accumulated juices, and set aside to rest (figure 8). Remove from the baking dish and serve. Enjoy!!! Printable PDF Recipe: #Glutenfree #glutenfreelife #joeandtheglutenfreelife #celiac #coeliac #celiacs #coeliacs #glutenfreeblogger #polpettone

An easy recipe for New Orleans’ traditional fried Beignets! Prep time: 2 hours and 45 minutes Cooking time: 10 to 15 minutes Yields 20 to 40 (depending on size) Gluten/Soy Free and Lacto-Ovo Vegetarian I love beignets. Every time I visited New Orleans I would get beignets, gumbo, jambalaya, and red beans and rice. Sadly, it is very difficult to find any gluten free beignets in the Crescent City so I had to do without for a while. Until now. It took me a couple of tests and a lot of patience to come up with the right gluten free recipe for Beignets ... but I did! And my tester, a very picky eater, gobbled them all within hours! Make sure you serve them right away as you make them. What are beignets? Beignets are fried yeast pastries. Are beignets breakfast pastries? They are associated with breakfast but you can have them whenever you are craving them. What is the flavor profile? Beignets taste very much like doughnuts and churros. What are the ingredients for beignets? Flour, evaporated milk, sugar, eggs, yeast, salt, vegetable shortening, salt, vegetable oil, and powdered sugar. What will I need to make beignets? You will need a couple of mixing bowls, a rolling pin, a kitchen deep fry thermometer, a baking tray, some paper towels, either a pizza cutter or a knife, measuring cups and spoons, a spider strainer, a large pot for frying... and patience. You can't rush the process. The dough will require time to rest and rise. Can I make substitutions? Yes...Instead of Bob's Red Mill 1 to 1 Flour you could use any gluten free All Purpose Flour Blend. Is there a dairy free alternative to this recipe? Yes. You can also substitute evaporated milk through the below method with non-dairy milk like soy, rice, oat, or almond instead of cow’s milk. Into a saucepan, place 60 percent more milk than called for in the recipe, bring it to a boil, and gently reduce it until the desired amount is reached. Cool the mixture, then move on with the recipe. INGREDIENTS 7 cups of Bob‘s Red Mill 1 to 1 Flour 1 1/2 cup of lukewarm water (between 100 degrees and 110 degrees F) 1/4 oz packet of Fleischmann's Active Dry Yeast 2 whole eggs 1 teaspoon of refined sugar 1 1/4 teaspoon of salt 1 cup of evaporated milk 1/4 cup of vegetable shortening 4 cups Vegetable Oil 2 cups Powdered sugar (confectioner's sugar) Non-stick Cooking Spray Method In a large bowl, mix the water, sugar and yeast. Make sure the water temperature does not exceed 110º F / 43º C. Stir gently to dissolve the yeast. Set aside and allow the yeast to activate for at least 10 minutes. You will see "foam" or "froth" forming on top. That will be your indication that the yeast is activated. If after 10 minutes you see no activity, it means that the water was not the proper temperature (either not warm enough or too hot) and the yeast could not thrive. Start all over again. In another bowl whisk the eggs, salt, and evaporated milk. Add to the yeast once it is ready. Gently incorporate. Add half of the flour to the yeast mixture. Incorporate well. Add the vegetable shortening and the rest of the flour. Mix all well. Flour a non-porous flat surface and transfer the dough onto it. Knead until smooth.Transfer the dough into a large bowl that has been sprayed with non-stick cooking spray. Cover the bowl with a lid or a towel and proof it in a warm place. Let it rest for at least 2.5 hours. Once the dough has proofed, preheat the oil to 350º F / 176º C . Line a baking tray with paper towels, and ready the powdered sugar in a deep baking dish. Flour a non-porous flat surface and gently transfer the dough onto it. Roll the dough out to about 1/4 or 1/2 inch in thickness. Cut into squares or triangles. You can choose the size or shape that works for you. I do multiple sizes and shapes for multiple people (smaller for kids and bigger for adults). When the oil has reached the right temperature, gently drop 4 to 6 beignets (depending on size and shape) into the oil. Cook until golden brown. Make sure you turn them frequently while cooking. It doesn't take long for them to cook (about 20 to 25 seconds). Once cooked, remove from oil and allow them to rest on the paper towels for 10 seconds. The paper will absorb the extra oil from the Beignets. Transfer them to the dish with powdered sugar and coat evenly. Repeat until all dough has been utilized. Serve while hot with either milk, hot chocolate or coffee. Enjoy!!! Printable PDF Recipe below:

A delicate and refreshing cocktail made with mango, lime juice, Cachaça, Spiced Rum, and Champagne! Joe’s Mango Dream is a very refreshing cocktail with tropical notes and the crispiness of Champagne. Sweet with tart notes and loaded with rum, cachaça, and champagne. It goes down smooth and it is the perfect cocktail on a hot summer night! I came up with this cocktail after gathering what i had in the pantry and fridge. It was a hit form day one. Just be careful...it goes down smooth but it packs a punch! Let’s make it! Prep time: less than 5 minutes Cooking time: 0 Serves 1 INGREDIENTS 1 cup of frozen mango 2 oz of Captain Morgan Spiced Rum 1 oz of Leblon Cachaça 1/2 cup of Champagne 1 1/2 oz of lime juice 1 tablespoon of pure cane sugar 1 oz of Grenadine 1/2 cup of ice Method Mix all ingredients but the grenadine together in a blender. Blend for 45 seconds Pour in a tall glass. Add the Grenadine and stir. Serve. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #celiac #coeliac #libations #cocktails

Easy recipe for a delicious party appetizer made with Medjool Dates, Manchego Cheese, and Prosciutto. These are the best party appetizers ever! Easy to make, full of flavor, and just delicious! The best part? They only require three ingredients: Medjool dates, cheese, and prosciutto! Confession time: while working on this post, I made 30 of these. Before I sat down to write this I already had eaten 15 in... one... sitting. That’s how good these are!!! Every time I host a social gathering and serve them: they are gone within minutes! Always a hit! What is the flavor profile? Sweet, savory , creamy. The Medjool dates add a sweet tone without being too overpowering. The prosciutto adds the savory element by releasing some of the salt used in the curing process into the dates. And the Manchego cheese just brings both sweet and savory elements together while adding a mild yet peppery taste to the dish. What are Medjool Dates? Medjool dates are a variety of dates enjoyed for their natural sweetness. They’re larger, darker, and more caramel-like in taste than other common types like Deglet Noor. Native to Morocco, Medjool dates come from the date palm tree (Phoenix dactylifera) and are now grown in warm regions of the United States, the Middle East, South Asia, and Africa. They’re often sold dried but not dehydrated, making them soft and sticky. Their sugars become more concentrated as they dry, which further increases their sweetness. Are Medjool Dates good for me? Yes. Medjool dates are healthy. They contain natural sugar, but they have a low/medium glycemic index score because they also contain a good amount of fiber, which slows the release of the carbohydrates and gives you sustained energy rather spiking your blood sugar crazy high. What is Manchego Cheese? Manchego Cheese is sheep milk cheese made in La Mancha, Spain. It is firm, mild in flavor, and possesses a peppery nuance. What is Prosciutto? Prosciutto is Italian cured ham with a mild salty flavor. I compare it to Jamón Serrano or Jamón Ibérico. It is served sliced thinly and it goes well with a variety of pairings: fruits, cheeses, vegetables. Where can I get Medjool Dates, Manchego Cheese, and Prosciutto? You can find them at grocery stores, specialty stores, cheese shops, or markets. They are not hard to find. Click here for Medjool Dates. Click here for Manchego Cheese. Click here for Prosciutto. Can I substitute the Prosciutto with bacon? Yes. However, the final product will be a tad greasy and it will take a bit longer to get a crispy layer of bacon. What will I need to make these? You will need a chopstick to remove the pit from the dates, parchment paper, and a baking tray. Let’s make it! Prep time: 30 minutes Cooking time: 20 minutes Makes 20 to 40 dates depending on packages INGREDIENTS 2 pounds of fresh Medjool Dates 8oz of Manchego Cheese 6 to 12 oz of Prosciutto Method Preheat oven to 350 degrees F. Use a chopstick to push the pit out of each date. Cut the Manchego cheese into small long strips. Insert the Manchego cheese into the date. Wrap the date with a strip of prosciutto. Place the stuffed date on a baking tray that has been lined up with parchment paper. Repeat until all the dates have been utilized. Save the remaining cheese for later consumption in salads or with fruits. Bake the dates for 20 minutes. Remove from oven and serve. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreeblogger #joeandtheglutenfreelife #celiac #coeliac

Discover this traditional dessert from the British Isles made with Medjool dates and served with a delicious toffee sauce and ice cream! Another wonderful and easy to make recipe. I really had fun baking this and making two delicious toffee sauces for it. Yes... you’ve heard right: not one but two toffee sauces! I actually made a dark toffee sauce to make it moist and creamy inside and a light sauce to pour on top. You can either use one of the sauces or both. That is your call. I’ll show you how to make both and you can decide what works for you. This recipe is Lacto-Ovo Vegetarian. Is Sticky Toffee Pudding? Sticky Toffee Pudding is a delicious steam-baked sponge cake with a Medjool dates purée, served with a sticky toffee sauce and vanilla ice cream. Where is Sticky Toffee Pudding from? The origins of Sticky Toffy Pudding are quite shrouded in mystery and folklore. Some say it was invented in Scotland at the Udny Arms Hotel in Newburgh-on-Ythan, Aberdeenshire, in 1967.  Others argue it is a Yorkshire creation that goes back to 1907. Whatever its origins, it is delicious! You can find it all over the British Isles at pubs, hotels, and restaurants. What is the flavor profile and texture of Sticky Toffee Pudding? Made with dates, sugar, butter, and vanilla, a sticky toffee pudding has a very deep flavor profile... almost like a dark sweet chocolate. Although it is called a “pudding“ it is actually a very moist sponge cake. The term “pudding” comes from the manner is prepared and ingredients, not its texture and appearance. What are the ingredients in Sticky Toffee Pudding? First and foremost Medjool dates. Other ingredients are flour, eggs, treacle or sugar (white or brown), butter, vanilla, baking powder, baking soda, light corn syrup, and cream. Why is it called here “Scottish Sticky Toffee Pudding”? I first came across this sumptuous dessert while traveling in Scotland. It seemed to be everywhere we visited and there were multiple variations in styles and presentations. One thing for sure: it was ”the” favorite treat for my travel companion. So... I decided to replicate the recipe but in gluten free form. I looked at different recipes but I honestly liked those made by Scottish grandmothers better and started to gather as many Scottish recipes as possible. So, honoring all those wonderful Scottish Grams, I call it “Scottish Sticky Toffee Pudding”. Is Scottish Sticky Toffee Pudding really sticky? Yes. The toffee sauce makes it really sticky ... and delicious! What will I need to make it? You will need small ramekins or small baking dishes ( I used four 14.4 ounces mini casserole baking dishes), a mixer or hand mixer, wooden spoons, a blender or food processor, a deep baking dish, a sifter... and patience. Although it is a pretty easy recipe there are steps that need to be followed to ensure success. Let’s make it! Prep time: 25 minutes Baking time: 45 to 60 minutes Makes 4 to 6 puddings depending on size of container you use. INGREDIENTS 1 1/2 cup of Medjool Dates (pitted and chopped) 2 cups of Bob’s Red Mill 1 to 1 Baking Flour 1 cup of white sugar 1 cup of brown sugar 1/4 cup of Light Corn syrup with Vanilla Flavor Vanilla extract 2 eggs 16 oz of unsalted butter (4 sticks) 1 teaspoon of baking soda 1 teaspoon of baking powder 2 cups of heavy cream 1 cup of water 1/8 teaspoon of cinnamon Method Step 1: Prep the Medjool Dates In a saucepan, bring water to a boil. Add 1 teaspoon of baking soda, remove from heat, and soak the dates in the hot water for 15 minutes. After 15 minutes, transfer the dates and water to a blender or food processor. Purée. Set aside. Step 2: Prepare the Batter Preheat the oven to 350 degrees F. Generously grease the ramekins or baking dishes. In a large bowl, start by creaming 8 oz of butter (2 sticks of butter) with 1 cup of white sugar. Once the butter is ready, add one egg at a time, mixing all together. Set aside. In another bowl sift the flour and baking powder together. Add the cinnamon. Slowly incorporate the dry ingredients with the wet ingredients. Fold in the dates purée. The batter will be sticky in consistency. Do not over mix. Scoop 1/4 cup of the batter into each ramekin or baking dish. Once you have poured batter into each ramekin, top with the remaining batter. Tap the ramekins a couple of times to release any air bubbles. Place ramekins in a deep baking dish and add enough hot water to the dish to cover 3/4 of the ramekins. Place in the oven and bake for 45 minutes. Start working on the sauces. After 45 minutes, use a toothpick to check if the puddings are baked all the way. If the toothpick comes out clean, they are ready. If not, continue to bake for another 10 minutes before you check again. If not ready, repeat again in 5 minutes. Once fully baked, remove from oven and let them cool down. Do not take them out from the ramekins or baking dishes. Step 3: Make the Dark Toffee Sauce In a saucepan over medium heat, add 4 oz of butter, 1 cup of cream, 1 cup of brown sugar, and 1 teaspoon of vanilla extract. Cook until it begins to bubble. Reduce heat to low and stir continuously until it thickens (about 10 minutes). Keep it warm. If it thickens too much, just add some cream and stir. Step 4: Make the Light Toffee Sauce In a saucepan over medium heat, add 4 oz of butter, 1 cup of cream, 1 cup of white sugar, and 1/4 cup of light corn syrup. Cook until it begins to bubble. Reduce heat to low and stir continuously until it changes to a golden caramel color (about 30 minutes). Keep it warm. If it thickens too much, just add some cream and stir. Step 5: Scottish Sticky Toffee Pudding Invert the ramekins to release the individual puddlings. Gently slice each pudding in half (horizontally). Add 2 tablespoons of hot dark toffee sauce in the middle and put the halves back together. Drizzle some of the hot dark toffee sauce on top. Allow it to set for a couple of minutes. Drizzle some of the hot light toffee sauce on top. Garnish with a Madjool date and serve immediately with vanilla ice cream. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #glutenfreeblogger #joeandtheglutenfreelife #celiac #coeliac #celiacs #coeliacs

Discover one of Spain’s most loved and traditional dishes made with salted codfish, olives, vegetables, and herbs. This is a dish straight out of my childhood! Mom made it all the time and I could never get enough! It has wonderful flavors and it is so easy to make! This is a Pesco-Vegetarian dish. What is Bacalao a la Vizcaína? "Bacalao a la Vizcaína" is a fish stew from the Basque Country in Northern Spain. It is one of those dishes that once you get a taste of it you want more. Very traditional and made with simple ingredients: salted codfish or codfish fillets, tomatoes, red bell peppers, onions, garlic, potatoes, stuffed green olives, herbs, and spices. There is nothing pretentious about this dish. It is just a 100% comfort meal. You can find it all over the Iberian peninsula as well as in the Caribbean, Central and South America. Each country has a different version of the dish. In some countries it is a stew... in others it is a side dish. But two things are constant in the recipes: codfish and a tomato based sauce of some sort. What is the flavor profile of Bacalao a la Vizcaína? The main two ingredients of this dish are salted codfish and tomatoes. The sweet flavor of the tomatoes is balanced by the pickled olives and the saltiness of the codfish. The fresh herbs and vegetables enhance all those nuances associated with seafood. It is quite aromatic and it develops a deep flavor. What is "Bacalao" or "Salted Codfish"? "Bacalao" or "Salted codfish" is just codfish that has been dried in sea salt to preserve it. As the name implies it is quite salty and requires some preparation before it can be used. Nothing major, though. Just a few hours soaking the salted codfish in water to extract the salt from the fish and to make it more pliable. Where can I find" Bacalao" or "Salted Codfish"? You may wonder where you can find salted codfish. You can ask your fish monger, visit the refrigerated section at your local store, visit a latin grocery store, or order it online. Just look for "Bacalao" or "Salted Codfish". I found it here. Make sure you get fish that has been deboned and without the skin, although there are some people that like the skin. That is a personal preference. Can I substitute the Bacalao or Salted Codfish for something else? Yes. You can use Salted Pollock as a substitute. You will get the same results. You can also use cod fillets. If you decide to use the fillets then you'll need to adjust the salt in the recipe. Can I use any type of potatoes and olives? I recommend using potatoes that will boil well without becoming "mushy". I do either yellow Baby potatoes or golden potatoes. Just keep in mind that they will be peeled after being cooked so they have to retain their shape. For the olives, the traditional recipe calls for Pimento Stuffed Manzanilla Olives. I have not used any other type of olives for this. But feel free to use whatever olives you have in hand. Can I substitute the roasted red bell peppers? Roasted red bell peppers can be substitute for any other kind of bell pepper of your choice. You could also use store bought roasted bell peppers. There is a large selection of this product at the grocery store. How do I roast the peppers? The recipe calls for roasted bell pepper. This is a very simple process. I normally roast the peppers over an open flame. Once they have been slightly scorched, I put them in a ziploc bag and let them sweat for five minutes. The skin will peel off without much effort if you do this. All left to do is to remove the core and seeds and slice into small strips. Once again, if you do not want to roast the pepper, you can get them at the store. How long do I have to soak the Bacalao before I can use it? It all depends on how much salt you want to extract from it. I recommend soaking the bacalao for at least 4 hours before using it (changing the water every hour). Some people soak the bacalao for up to 8 hours. I think 4 hours is enough time, but as I sated: it depends on how much salt you want to extract from it. Is there a shortcut to make this dish? Yes. You can speed up the process by using cod fillets. However, it is not traditional to do so. But if you are in a time crunch: go for it! Just adjust the salt levels as you cook it. You can also keep the potatoes' skins on if you don't want to peel them. Let's make it! Prep time: 20 minutes to 4 hours depending on how you make it. Cooking time: about 45 minutes Serves up to 6 people INGREDIENTS 2 pounds of salted codfish or cod fillets 8 Roma tomatoes 3 red bell peppers (roasted, peeled, and cored) 1 medium white onion (chopped) 8 cloves of garlic (peeled) 1 1/2 pounds of Yellow Baby Dutch Potatoes Fresh chopped parsley (about 1 cup) 2 springs of thyme 1 bay leaf 1 cup on Spanish Manzanilla Stuffed Olives Salt & Black Pepper to taste 1/4 cup of water Method Step 1: If using Bacalao (Salted Codfish) Soak the bacalao for up to 4 hours. Change the water every hour. Remove from water and give it a good rinse with cold water. Pat dry and set aside. Step 2: Prep the Potatoes Wash the potatoes throughly to remove all dirt from them. Once cleaned, put them in a large pot with cold water and a pinch of salt. Cook them over medium high heat until they are tender to the touch (about 15 to 20 minutes). Immediately remove from hot water and shock them in a cold water bath. Let them rest in the cold water for 10 minutes. Once cold, you can peel them. Set aside. Step 3: Roast the Red Bell Peppers Roast the peppers over an open flame. Once they have been slightly scorched, put them in a zip loc bag and let them sweat for five minutes. The skin will peel off without much effort if you do this. All left to do is to remove the core and seeds and slice into small strips. Step 4: Bacalao a la Vizcaína In a large pot over medium heat, add 4 tablespoons of olive oil. Cook the whole garlic cloves in the oil until they become soft. Remove from pot. Add the onions to the pot and sauté for 5 minutes. Wash the tomatoes. Using a blender or food processor, puree the tomatoes, garlic, and 1/3 of the bell peppers. Use 1/4 cup of water to create a smooth puree. Pour the tomato puree into the pot with the onions. Stir well. Cut the codfish into small pieces. Add to the pot. Add the bay leave, thyme, remaining red bell peppers, 1 teaspoon of black pepper, and half of the parsley. Bring to a boil, reduce the heat to simmer, cover, and let it cook 5 minutes. Add the potatoes and olives. Simmer covered for another 10 minutes. Remove from heat, serve, top with the remaining chopped parsley. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #celiac #celiacs #coeliac #coeliacs #glutenfreeblogger #bacalao

Delicious and easy to make meat lasagne with a spicy tomato sauce! Prep time: 25 minutes Cooking time : 45 minutes Serves 4 to 6 people Gluten/ Soy Free Meat, sausage, cheese, herbs, spices, and a spicy tomato sauce (Fra Diavolo Sauce) come together to create a delicious lasagne that satisfies everyone at the dinner table. And guess what? Nobody can tell it is 100% gluten free! The great thing about lasagne is that you can make it to suit your dietary needs: either use a meat protein or a plant based protein...or make it vegetarian all the way. You can either make your own tomato sauce or use a store bought sauce. You can use mozzarella, ricotta, Parmesano, Pecorino Romano...or all of them. Did I mention that the pasta used for this lasagne requires no prep at all? You just open the box, add it to the lasagne, and bake it! No boiling water required! If you do not have the time to make the Fra Diavolo Sauce from scratch, that's ok! Just grab your favorite tomato sauce from the store and use that! Let's make it! INGREDIENTS 1 9 OZ box of Heartland Gluten Free Oven Ready Lasagna or 1 10 OZ box of Barilla Gluten Free Oven Ready Lasagne 1 pound of ground veal, beef, buffalo, or pork. 1/2 pound of Gluten Free Sweet Italian Sausage 4 garlic cloves (peeled and minced) 1 small yellow onion (chopped) 2 cups of shredded mozzarella 1/2 teaspoon of garlic powder 1 teaspoon of crushed red peppers flakes (optional) 1 teaspoon of black pepper 1 teaspoon of salt 1 tablespoon of Italian Seasoning 1 tablespoon of chopped parsley 1/4 cup of grated Parmesan 1/4 cup of Pecorino Romano 1/4 cup of dry red wine (pinot noir will do) Olive oil Fra Diavolo Sauce or any store-bought sauce of your choice Method Step 1: Browning the Meat Preheat oven to 350 degrees F. Mince the garlic, chop the onions, and ready all the cheeses. Cut the sausage into small pieces. In a large pot over medium high heat, add two tablespoons of olive oil. Sauté the onions until translucent. Add the garlic and cook until fragrant. Add the meat and the sausage and cook for 5 minutes. Stir frequently. Add the garlic powder, Italian seasoning, salt, pepper, and wine. Cook for another 5 minutes. Remove from heat and set aside. Step 2 : Making the Lasagne Ladle some of the sauce on the bottom of a baking dish. Place a layer of lasagne noodles on the bottom, followed by some of the meat, pecorino romano, parmesano, and sauce. Add another layer of noodles, meat, sauce, and mozzarella. Repeat steps 2 and 3. Top with noodles, sauce, and cheeses, Loosely cover with tin foil. Place on a baking tray to avoid a mess in your oven. Bake for 40 minutes. Remove the tin foil on the last 5 minutes. Remove from heat. Let it rest for at least 10 minutes before cutting into it. Top with fresh parsley and olive oil. Serve. Enjoy!!! Printable PDF Recipe below:

Delicious and easy to make! This traditional chicken salad is made with fresh fruits, walnuts, vegetables, and baked chicken! Prep time 20 minutes Cooking time: 25 to 30 minutes Serves 4 to 6 people Gluten/Soy/Dairy Free This tasty salad originated at the Waldor-Astoria Hotel in New York City in 1896... thus the name. This is a very refreshing cold salad. It can be made with or without chicken and served over leafy greens or as a sandwich. The crunch from the celery, apple, walnuts, and onions combined with the creaminess of the mayonnaise and the acidity of the lemon create the perfect bit every time. It is a simple combination of celery, apples, grapes, walnuts, and mayonnaise. I always like to add a twist to my recipes so... I’ve added sweetened dried cranberries, lemon juice, onions, and sugar just to spice things up. You could buy already baked chicken strips at the grocers or pre-bake the chicken breasts in advance to save time. Always wash fruits and vegetables before using them. Feel free to substitute the walnuts for almonds if you want to. My recipes are all about you making it yours by adjusting them to suit your needs and likes! 😉 INGREDIENTS 2 celery sticks 1 green apple 1 cup of walnuts 1 small yellow onion 1/2 cup of sweetened dried cranberries 1 1/2 cups of red grapes 1 lemon (juice of) 3 tablespoons of Hellmann’s Mayonnaise 3 large chicken breasts salt and pepper to taste 1 teaspoon of refined sugar Method Preheat oven to 375 degrees F. Line a baking tray with parchment paper. Place the chicken breast on the baking tray and generously season with salt and pepper. Bake for 25 to 30 minutes. Chop the onion, celery, and apple. You don't need to peel the apple. Remove the core though. Halve the grapes. In a large bowl, add the celery, onion, apple, grapes, cranberries, and walnuts. Set aside. Once the chicken is done, remove from heat and allow it to cool down for 10 minutes. Once cooler to the touch, cut into cubes. Add the chicken into the bowl with the other ingredients. Gently fold in the mayonnaise, sugar, and lemon juice. Mix all ingredients well. Taste for salt and pepper and adjust. Serve right away or let it rest in the refrigerator for 30 minutes. Enjoy!!! Printable recipe (pdf) below:

A delicious and easy to make traditional stewed chicken dish from the Philippines! This is a new favorite at our home! I couldn’t believe how much I liked it the first time I made it. I never heard or had Filipino Chicken Adobo until my friend Valaine, who grew up in the island of Luzon in the Philippines, told me about it. It is one of the most traditional and popular dishes from the Philippines, and truly requires no effort to make... and the results are just amazing! Filipino cuisine is such a wonderful example of cultural fusion of Chinese, Spanish, Indian, American, Malaysian, Indonesian, and tribal cuisines which creates unique, flavorful, and diverse flavors profiles. Adobo Chicken requires only 6 ingredients: chicken drumsticks, soy sauce, apple cider vinegar, garlic, bay leaves, and pepper. That’s all! But it develops such a deep flavor! Trust me, this is one of those dishes that everyone will love! Perfect, beginner cooks, Sunday dinners, or dinners that require little effort. You can make this spicy if you like —that’s how we do it at our home. It is recommended you use chicken on the bone — such as drumsticks and thighs — for this recipe. Also, you can prep the chicken by marinating it for 30 minutes to 24 hours in advance! Let’s make it! Prep time: 5 minutes Rest time: at least 30 minutes Cooking time: 25 to 30 minutes Serves 4 to 6 people INGREDIENTS 2 or 3 pounds of chicken drumsticks 1/2 cup of Tamari Gluten Free Soy Sauce or Kikkoman’ Gluten Free Soy Sauce 1/2 cup of Apple Cider Vinegar 1/2 cup of water 3 bay leaves 10 cloves of garlic (peeled, minced) 1/2 tablespoon of black pepper 1 diced red chili pepper (optional) Method Step 1: Marinate the Chicken Place the chicken drumsticks in a large ziploc bag or container with a lid. Mix the soy sauce, vinegar, water, garlic, and black pepper. Pour marinade over the chicken. Seal bag or container and place in the fridge for at least 30 minutes. The longer you allow the chicken to marinate, the deeper the flavor. Step 2: Cooking the Chicken Place the chicken and marinate in a large pot over high heat. Add the bay leaves and the red chili pepper (optional). Bring to a boil, reduce temperature to medium low, and allow it cook covered for 20 minutes. Remove lid, bring temperature to medium high and cook for 10 minutes. Remove from heat and serve over white rice. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreeblogger #glutenfreelife #glutenfreerecipes #joeandtheglutenfreelife #celiac #coeliac #celiacs #coeliacs #adobochicken #filipinocooking

Discover this amazing Brazilian cocktail... with a twist! Caipirinha, the national cocktail of Brasil (Brazil), is a wonderful and refreshing libation made with limes, cachaça, and sugar cane. Cachaçha, a distilled sugar cane alcohol, is the main ingredient for Caipirinha. It is clear and has a very distinctive flavor. Kind of reminds me of a vodka and grappa but smoother. I found it to be a perfect match for fruit based cocktails. Caipirihna with fruit is called "caipifruta". Some of the fruits used to make caipifruta are strawberries, mango, pineapple, and kiwi. Although the possibilities are endless. Let's make it! Prep time: 5 minutes Cooking time: 0 Serves 1 person INGREDIENTS 1 lime (quartered) 2 strawberries 2 ounces of Leblon Cachaça 3 teaspoons of raw sugar cane or sugar cubes 1/4 cup of peach, pineapple, mango, or kiwi juice crushed ice Method Muddle the lime quarters and strawberries. Add the sugar, juice, and crushed ice. Mix well. Pour on a glass with a sugar rim. Garnish with a strawberry. Enjoy! Printable PDF Recipe below: