Search Results

Spicy mixed olives pickled with herbs, garlic and peppers. Perfect for parties and other social gatherings! A favorite of mine. I make these every time I host a party or friends ask me to bring something to theirs. So easy to make. Normally... I serve them alongside a charcuterie board. Hint, hint. These are considered "Tapas" or "Mezze". They are served as part of a display of various finger foods, as a snack, or as appetizers before a meal. Whatever the occasion: they are good! You can either make them ahead of time and store, which I highly suggest for better flavor development, or just make them 30 minutes before serving them. Either way they will be delicious. Prep time: varies from less than 5 minutes to months Cooking time: 0 Serves up to 20 people INGREDIENTS Sometimes I add feta cheese cubes as well to make them more delectable! People love them! 10 oz. jar of Mezzetta Spanish Colossal Queen Olives with Pimento 10 oz. jar of Mezzetta italian Castelvano Whole Green Olives 9.5 oz. jar of Mezzetta Piteed Kalamata Olives Fresh Thyme 3 Bay Leaves The juice of 4 lemons 8 cloves of garlic (peeled) 1/2 cup / 4 oz of olive oil 1/2 tablespoon of red pepper flakes A pinch of sea salt Feta Cheese cubes (optional) Method Drain and rinse olives well. Using a toothpick, remove the pimento from the Spanish Colossal Queen Olives. In a non-reactive jar or container, place the olives, thyme, garlic, and bay leaves. If you are planning to serve right away, you can add the feta cheese now. If you are planning to store for a long period of time, do not add the cheese until you are ready to serve. In another non-reactive container or jar mix the lemon juice, olive oil, red pepper flakes, and pinch of salt. Mix well until the oil and lemon juice are fully integrated. Pour the liquid into the jar or container with the olives and seal. If you are planning to store it for later, do not refrigerate. Place in a dark dry place. When it's time to serve, just open the jar or container and decanter into a serving dish. Enjoy!!! #glutenfree #homecook #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #mezze #tapas #spicyolives #olives #snacks #appetizers

A simple step-by-step recipe for one of Spain's best dishes! Prep time: 10 minutes Cooking time: 30 minutes Serves 10 to 12 people Gluten/Soy/Dairy Free Pesco Vegetarian Ahhh, paella....my favorite dish ever! I'd eat it for breakfast, lunch and dinner everyday if i could. It is the best! Paella is a traditional rice-based dish, in which saffron is used to give it its rich color, from Valencia, Spain. Everyone has their own recipe, and to be honest, you can put whatever you want on it. However, some things are truly required to replicate the dish: rice, saffron, and white wine. Paella is as individual as the person that makes it. There are no limits as to what you can add. I have eaten paella made with chicken, pork, sausage, lamb, seafood (fish, squid, crab, lobster, mussels, clams, etc...), rabbit, crawfish, vegetables...you name it! There is even a black paella made with cuttlefish and squid ink...and it is delicious!!! Below is the recipe for one of the many paellas I make on regular basis: a simple seafood paella with prawns, squid, mussels, clams and Andouille sausage. Remember...rice, saffron and white wine are the base for it, after that you can add whatever you want to your paella. The sky is the limit. Let's Make it! Traditionally this paella is made in a "Paellera" or paella pan, but not everyone has one of those at home so you can use a cast iron skillet to make it as well. Saffron gives paella its distinctive color. If you can't find any saffron, just use turmeric, annatto powder, or even food coloring if all else fails. INGREDIENTS 1/4 pound of raw prawns (peeled and deveined) 1/4 pound of raw jumbo shrimp (peeled and deveined) 1/2 pound of squid (heads and tentacles) 1/2 pound of fresh or store-bought frozen mussels (thawed) 1/4 pound of fresh store-bought frozen clams (thawed) 1/2 pound of Andouille Sausage (chopped into small pieces) 5 cups of clam juice or seafood stock 1 cup of dry white wine 1 10 oz. can of whole baby clams (drained) 4 Roma tomatoes (chopped) or 1 small can of crush tomatoes (drained) 1 large Spanish Onion (chopped) 4 cloves of garlic (minced) 1/4 cup of store-bought frozen peas (optional) 20 threads of saffron or 1 teaspoon of annatto seed, or 1 teaspoon of turmeric 3 cups of uncooked rice 1 red Bell pepper (chopped) 1 tablespoon of Salt 1/2 tablespoon of Pepper 1 cup of fresh Parsley (chopped) 4 lemons (halved) Olive oil Method If using saffron start by adding the saffron threads to a 1/4 cup of hot water and let it soak for about 20 minutes. If not, start with Step 2. If using previously frozen squid, clams and mussels, thaw the unopened packages of squid, clams and mussels in water for 10 minutes. Set aside. If using fresh squid, clams and mussels start with Step 3. In a paellera or large cast iron skillet, heat 4 tablespoons of olive oil. Add the red bell pepper, onion, and garlic, tomatoes, and sausage Cook until onions are translucent (Figure 1). Add the wine, the clam juice or seafood stock, and 1/4 cup of water with saffron. If not using saffron, add the annatto powder or turmeric now (Figure 2). Add 1 table spoon of salt, 1/2 tablespoon of pepper, and the rice. Stir well. Bring to a boil and reduce heat to low (Figure 3). Add baby clams and stir well (Figure 4). Add chopped parsley and mix well. (Figure 5). Add thawed mussels, clams, squid, prawns, and shrimp. At this point you can add the peas if you wish to do so (Figure 6). Cover with aluminum foil, and let it simmer for about 20 minutes or until the rice is cooked. Remove from heat. Garnish with halved lemons and drizzle with extra virgin olive oil. Serve and Enjoy!!! Printable PDF Recipe below:

Easy recipe for slow-cooked mushrooms with burgundy wine, spices and herbs. Prep time: less than 5 minutes Cooking time: 12 hours Serves 6 to 8 people These Burgundy mushrooms are soooo good! I make them every year either for Thanksgiving, Christmas or New Year's Eve. Cooking them slowly helps them absorb all the flavors from the wine, herbs and spices. The best part is how they become so juice inside. With one bite, they just simply burst and all those juices and flavors are released in your mouth. They are truly addictive! Make them in the slow cooker and forget about them until they are done and ready to be served! What is the flavor profile of this dish? Savory and tangy withe earthy tones from the mushroom, wine, and herbs. What ingredients will I need to make this dish? Mushrooms, unsalted butter, fresh thyme, bay leaves, salt & pepper, burgundy wine, gluten free beef broth, Worcestershire Sauce, garlic, and gluten free chicken bouillons. What else will I need to make this dish? A crockpot and time. Can I make substitutions? You can use either chicken or vegetable broth instead of Beef broth. Are there other Thanksgiving Recipes on this website? Yes...visit the Thanksgiving tab found in the "Recipes" section for more recipes or....just click here. INGREDIENTS 2 pounds of White Button Mushrooms 4 ounces of unsalted butter 5 sprigs of Fresh Thyme 1 Bay Leaf 1.5 teaspoon of dill seeds 3 cups of Burgundy Wine 1 Cup of Swanson Gluten Free Beef Broth (GF) 1 cup of hot water 6 to 8 cloves of garlic, peeled 1.5 teaspoon each of salt & pepper 3 tablespoons of Gluten Free Lea & Perrins Worcestershire Sauce 4 Herb-ox Gluten Free Chicken Bouillon Cubes Method Wash all the mushrooms with cold water to remove any debris. Add all ingredients in a crockpot. Set on high, cover and cook for 12 hours. Serve as a side dish. Enjoy!!! Printable Recipe (PDF):

Delicious and easy to make gluten free meatballs. I love making these meatballs. They are so simple and yet delicious. You can serve them with pasta or make subs with them! Prep time: less than 10 minutes Cooking time: 20 minutes Makes 20 to 30 meatballs INGREDIENTS You can use either beef, pork, a mixture of both, or turkey to make these delicious meatballs. 1 pound of ground chuck 1 pound of ground pork 1 small Spanish onion (diced) 4 cloves of garlic (minced) 1/4 cup of Parmesano 1/4 cup of milk 1/4 cup of fresh parsley (chopped) 1/2 cup GF Panko 2 teaspoons of Italian seasoning Sea Salt & Pepper 1 egg Method In a large bowl mix meat, onion, garlic, parsley, salt, Pepper, Panko, Parmesano and egg. Mix well. Slowly add 2 tablespoons of milk and mix again. Repeat this process until the meat is moist but not saturated. You might not need all 1/4 cup of milk. Gently from into individual Meatballs. Do not put too much pressure on them. If you do so, they will become very dense. Place the meatballs on a baking tray lined with parchment paper. Bake at 425 degrees F /215 degrees C for 20 minutes. Serve with your favorite tomato sauce or Joe's Fra Diavolo Sauce Enjoy!!! #glutenfree #homecook #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #glutenfreemeatballs #meatballs

No bake three-steps holiday dessert with store-bought items. Less than 5 ingredients and no cooking time! Ok... I cheated. You got me! But sometimes I need something fast and delectable when I am busy cooking other stuff for a special holiday dinner. If I can buy from the store stuff that is already made, and will save me time, you can bet your britches I'll jump to the opportunity! Wouldn't you? Prep time: 5 minutes Cooking time: 0 Serves 6 people INGREDIENTS Use any berries you want. Also, add as much Eggnog you like. You can use a non-alcoholic eggnog or one that is "spiked". 1 Store-bought gluten free Angel Food Cake 1/2 cup of Eggnog Fresh Berries Kiwis (peeled and sliced) Method Pour Eggnog on top of cake. Let it soak well. Decorate with the berries and kiwis and serve! Simple right? You are welcome! Enjoy!!! #glutenfree #homecook #glutenfreerecipes #joeandtheglutenfreelife #goodeating# glutenfreecooking #holidaysdesserts #glutenfreeholidaysdesserts

A Thai inspired seafood dish with lots of flavor... and a punch! I was going through my fridge, like everyone does in the middle of the night, and noticed I had some squid and prawns left from making Paella. So... I came up with a wonderful new recipe: Spicy Prawns & Squid served on GF Pad Thai rice noodles. It was soooooooo good!!! It has sweet and salty notes...and it is spicy! Prep time: 25 minutes Cooking time: 5 minutes Serves 6 people INGREDIENTS You can add whatever seafood you want or have at hand. Just be creative and do your own thing! If you want to add Pho broth and make it a "fusion" of Thai and Vietnamese flavors: go for it!!! 1/2 pound prawns 1/2 pound of fresh squid (or frozen if it has been thawed) 1 box of store-bought GF Pad Thai noodles 1/4 cup of fish sauce 5 cloves of garlic (minced) 1 Small buch of coriander/cilantro 5 spring onions (chopped) 3 tablespoon of sweet chili sauce 2 tablespoons of rice vinegar 1 small red onion (diced) 3 tablespoons of vegetable oil 4 Thai chilies (chopped) 3 limes (halved) Method In a glass bowl mix the prawns, squid, half of the cilantro, the red onion, fish sauce, sweet chili sauce, and rice vinegar. Mix well, cover and refrigerate for 20 minutes. Cook the pad Thai noodles as instructed in packaging. Drain and set aside. In a cast iron pan or Wok heat up the oil and add the garlic, Thai chilies, and squid. Stir and cook until squid is done. Add the prawns. Stir well. Cook until the prawns start to turn pink. Add the rest of the marinade and the noodles. Stir well for 1 minute. Serve and garnish with a lemon half, the rest of the coriander (cilantro) and the spring onions. Enjoy!!! #glutenfree #homecook #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #glutenfreethainoodles

A simple step-by-step recipe for a traditional Chicken Tagine from Morocco. This Moroccan Chicken Tagine is the perfect meal for a large gathering or Sunday dinner! It is so easy to make! All you need is a cast iron pot or a Dutch Oven -- if you don't have a traditional Moroccan clay pot. This dish is very aromatic and the exotic spices, apricot and olives makes an explosion of flavors in your mouth. Traditionally, this dish is served over couscous. I substituted that for rice and boiled potatoes. Prep time: varies Cooking time: About 75 minutes Serves 8 to 10 INGREDIENTS Preserved lemons are a must for this recipe. They add much flavor. Below is how to make your own. Make the preserve lemons at least a week ahead of making the tagine. Preserved Lemons 3 lemons (quartered) 1/4 cup of salt Water Method Set over to 250 degrees F / 121 degrees C. Place the quartered lemons a non-reactive baking dish. Cover them with water. Add salt. Bake them in the oven for 3 hours. Put the lemons and brine in a Mason jar and seal. They will last up to 6 months. TAGINE 8 - 10 pieces of chicken with skin and bones (thighs or a whole chicken broken into smaller pieces) 2 preserved lemons Moroccan Spice Blend (1 tbs salt, 1 tsp paprika, 1 tsp ginger, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp cinnamon) 10 cloves of garlic 1 large Spanish Onion 0.06 oz /1.7 g Saffron Fresh Coriander (Cilantro) Fresh Parsley 2 cups of dried (desiccated) apricots 1 cup Green Olives (pitted) 1/4 cup of Vegetable Oil or Olive Oil 1.5 cups of water Method In the food processor mix 1/2 onion, garlic, oil, and Moroccan Spice Blend. Pureé. Set aside. Remove the pulp of 2 preserved lemons and set the lemon grind aside for later use. Add the lemon pulp to the pureé. Set aside. Place the chicken in n a large mixing bowl. Add the pureé and mix well. Chicken at this point will turn yellow. At this point you can either allow the chicken to marinate for 24 hours in the refrigerator for deeper flavor or just cook right away. Place the chicken in a dutch over or a deep cast iron pan making sure all the marinade is added as well. Add the Saffron and the water. Remove the stems from the coriander (cilantro) and the parsley. Reserve the rest for later use. Tie all the stems together and drop in the pot with the chicken. Place pot on the stove and bring contents to a boil. Reduce heat to low and simmer covered for 45 minutes. After 45 minutes, remove the chicken from the pot leaving the sauce in the dutch oven. Chop the lemon grinds and the remaining parsley and coriander. Add to the sauce. Add the apricots and olives and bring to a boil. Let the sauce reduce by half for about 8 - 10 minutes. Scoop the sauce and pour over the chicken. Serve and Enjoy! #glutenfree #homecook #glutenfreerecipes #joeandtheglutenfreelife #goodeating# glutenfreecooking #chickentagine #moroccanfood

An easy to make traditional hearty beef stew from the Scottish highlands. Prep time: 20 minutes Cooking time: about 2 hours Serves up to 10 people Gluten/Soy/Nuts/Dairy free This is not your mom's stew...unless you are a Scot! This is hearty and has rutabaga, carrots, potatoes and herbs. It has a sweet flavor profile which makes it different than other stews I have made. This wonderful stew is perfect for those cold nights when one craves comfort food. It is pretty easy to make and like most of my recipes it requires minimal culinary skills, so anyone can make it. What is the flavor profile? Savory with sweet notes from the currant jelly. What ingredients will I need to make this? Beef chuck, gluten free flour, vegetable oil, beef stock, thyme, bay leaves, red currant jelly, dry red wine, garlic, carrots, sweet onion, rutabaga, yellow potatoes, salt, pepper, celery, and parsley. What else will I need? Measuring cups and spoons, a knife, a cutting board, a large resealable plastic bag, and a large cast iron pot. Some Useful Information What are rutabaga? Rutabaga or swede is a root vegetable, a form of Brassica napus (which also includes rapeseed). Other names include Swedish turnip, neep (Scottish) and turnip (Canadian English, Irish English and Manx English) – however, elsewhere the name "turnip" usually refers to the related white turnip. The species Brassica napus originated as a hybrid between the cabbage (Brassica oleracea) and the turnip (Brassica rapa). Rutabaga roots are eaten as human food in a variety of ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, either fed directly in the winter or foraged in the field during the other seasons. Scotland, Northern England, West England, the Isle of Man and Ireland had a tradition of carving the roots into lanterns at Halloween. Uses of Rutabaga in... Finland Finns eat and cook rutabaga in a variety of ways. Rutabaga is the major ingredient in the popular Christmas dish lanttulaatikko (rutabaga casserole), one of the three main casseroles served during the Finnish Christmas, alongside the potato, and the carrot casseroles. Uncooked and thinly julienned rutabaga is often served as a side dish salad in school and work place lunches. Raisins or canned pineapple in light syrup are often added to the rutabaga salad. Sometimes, thinly sliced raw carrots are mixed in with rutabaga. Finns use rutabaga in most dishes that call for a root vegetable. Most of the Finnish soup bases consist of potatoes, carrots and rutabagas. The stock is often flavoured with peppercorns and bay leaves, and sometimes milk or herbs, such as dill, are added. Salmon or beef is added to this soup base. Occasionally the meat is replaced with vegan meat alternative, such as Nyhtökaura pulled oats or broad bean (fava bean) protein chunks. Finnish cuisine also roasts, bakes, boils and grills rutabagas. Oven baked root vegetables is yet another home cooking classic in Finland: rutabaga, carrots, beetroots and potatoes are roasted in the oven with salt and oil. Karjalanpaisti (Karelian hot pot) is a popular slow cooking stew with root vegetables and meat cooked over a long time in a Dutch oven. The Finnish supermarkets sell alternative potato chips, made out of root vegetables, such as rutabagas, beetroots and carrots. Rutabagas are also used as an ingredient in Lanttukukko (Rutabaga-kukko, a traditional Savonian and Karelian dish). Scandinavia In Sweden and Norway, rutabaga is cooked with potato and sometimes carrot, and mashed with butter and either stock or, occasionally, milk or cream, to create a puree called rotmos (Swedish, literally: root mash) or kålrabistappe (Norwegian). Onion is occasionally added. In Norway, kålrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekjøtt, raspeball and salted herring. In Sweden, rotmos is often eaten together with cured and boiled ham hock, accompanied by mustard. This classic Swedish dish is called fläsklägg med rotmos. In Wales, a similar mash produced using just potato and rutabaga is known as ponsh maip in the North-East of the country, as mwtrin on the Llyn peninsula and as stwnsh rwden in other parts. Western Europe And the United Kingdom In the Netherlands, rutabaga is traditionally served boiled and mashed. Adding mashed potatoes (and, in some recipes, similarly mashed vegetables or fruits) makes stamppot (English: mash pot), a dish often served alongside smoked sausage. In Scotland, separately boiled and mashed, rutabagas (neeps) and potatoes are served as "neeps and tatties" ("tatties" being the Scots word for potatoes), in a traditional Burns supper, together with the main course of haggis (the Scottish national dish). Neeps mashed with carrots or potatoes is called clapshot. Roughly equal quantities of neeps and tatties are boiled together in salted water and mashed with butter. Seasoning can be augmented with black pepper. Onions are never used. Regionally, neeps are a common ingredient in soups and stews. In England, swede is boiled together with carrots and served either mashed or pureed with butter and ground pepper. The flavored cooking water is often retained for soup, or as an addition to gravy. Swede is an essential vegetable component of the traditional Welsh lamb broth called cawl and Irish stew as eaten in England. Swede is also a component of the popular condiment Branston Pickle. The swede is also one of the four traditional ingredients of the pasty originating in Cornwall. Other countries In Canada they are considered winter vegetables, as along with similar vegetables they are able to be kept in a cold area or cellar for several months. They are primarily used as a side dish. They are also used as filler in foods such as mincemeat and Christmas cake. In the US, rutabagas are not widely eaten, but may be found as part of stews or casseroles, served mashed with carrots, or baked in a pasty. They are frequently found in the New England boiled dinner. In Australia, swedes are used as a flavor enhancer in casseroles, stews and soups. What is RedCurrant or Red Currant? The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native across Europe. The species is widely cultivated and has escaped into the wild in many regions. INGREDIENTS 3 pounds of Beef Chuck (cubbed) or stew meat. 4 tablespoons of gluten free flour 5 tablespoons of vegetable oil 6 cups of gluten free beef stock 4 sprigs of thyme 2 bay leaves 2 tablespoons of red currant jelly 2 cups of dry red wine 4 cloves of garlic (crushed) 4 carrots (chopped) 1 large sweet onion (chopped) 1 large rutabaga (peeled and cubed) 3 yellow potatoes (peeled and cubed) 1 tablespoon of salt 1 tablespoon of pepper 4 celery stalks (chopped) Salt and pepper to taste Fresh Parsley for garnish Method Peel and cut all ingredients. In a big resealable plastic bag place the flour, meat and 1 tablespoon of salt and pepper each. Shake well until all the meat is coated with the flour. In a large cast iron pot, on medium heat, add 5 tablespoons of vegetable oil. Brown meat in batches (4 minutes each batch). Remove meat and set aside. Add onions, celery, carrots, potatoes and rutabaga to the pot and cook for 7 minutes. Stir constantly. Add more vegetable oil if needed. Add beef stock, red currant jelly, garlic, bay leaves, and wine. Stir well. Add thyme and meat. Bring to a boil, reduce heat, cover and simmer for 45 minutes. After 45 minutes have passed, taste for salt and pepper. Add as needed. Allow to simmer cover for another 45 minutes. Skim off the fat/grease accumulation from the top. Serve and garnish with fresh parsley. Enjoy!!! Printable recipe (PDF) below:

A wonderful fusion of Mediterranean and Caribbean flavors! Let's take a trip to Northern Africa...Morocco to be exact! This Moroccan inspired dish is full of flavor and it only takes a few mnutes to make! You can use a store-bought Moroccan Spice Blend or use mine (blend recipe below). Prep time: 15 minutes Cooking time: 45 minutes Serves 2 to 4 people Make sure the snapper's eyes are not cloudy. If they are, it means the fish is not fresh. INGREDIENTS 1 large Red Snapper (whole) 1 whole head of garlic 2 pounds of purple potatoes (or any potatoes you like) 1 small package of mixed tomatoes (tomato medley) 1 teaspoon of sumac 1 teaspoon of za'atar 1 teaspoon of black pepper 1/2 teaspoon of smoked paprika 3 tablespoons of sea salt 3 limes 3 lemons Fresh Coriander (Cilantro) Fresh Thyme and Rosemary Olive Oil Method Heat oven to 425 F (215 C). In a mixing bowl add the tomatoes, 1 pinch of salt, olive oil, rosemary and half of the garlic head (peeled and chopped). Set aside. Slice the potatoes into thin slices and place at the bottom of baking platter. Add 2 pinches of salt & pepper and drizzle with Olive oil. Rub the snapper cavity with salt. Be generous. Slice 1 lime and 1 lemon into thin slices and place them inside the snapper with the thyme and remaining half head of garlic. Mix salt, paprika, sumac and za'atat together. Rub the snapper with olive oil and generously sprinkle it with the spice mixture on both sides. Place the snapper on top of the potatoes and add the tomatoes. Bake for 35 to 40 minutes. Remove from oven and garnish with fresh coriander and lemon/lime wedges. Serve and enjoy!!! #glutenfree #homecook #redsnapper #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #glutenfreechef

A Family Favorite! Spicy, hearty, full of flavors, and very satisfying! Perfect for any occasion! Prep time: 20 minutes Cooking time: 3 hours and 10 minutes Serves up to 10 people Vegan/Vegetarian Options Available This one is my own recipe and it has been a favorite at our house on cold rainy days. It is spicy and just so satisfying. The best thing about it is that a deeper flavor develops by the next day and continues to be the gift that keeps on giving for days! You can make it 100% vegetarian by skipping the meat. Also, you can substitute the beef for ground turkey or half beef and half ground pork. Think about the possibilities: nachos, chili dogs, french fries topping, etc... The sky is the limit! What is the flavor profile? Spicy smoky flavors. Bold with a hint of sweetness. What ingredients will I need to make this? You will need ground beef, turkey, chicken, pork or a combination of either. Also black beans, kidney beans, pinto beans, bell peppers, onions, green onions, garlic, bay leaves, fresh cilantro, ground cumin, chili powder, garlic powder, onion powder, cayenne pepper, crushed tomatoes, salt & pepper, tomato paste, ketchup, crushed pepper flakes, bay leaves, vegetable oil, and broth. For garnishing you will need cheese, cilantro, and green onions. What else will I need to make this dish? A large pot, measuring cups and spoons, a cutting board, a knife, and a wooden spoon. Can I make any substitutions? Yes. You can substitute the beef for turkey, chicken, pork... or a combination of either. You can also use either beef, chicken, or vegetable broth. Can I make this Vegan or Vegetarian? Yes. Skip the meat, use vegetable broth, and do not garnish with cheese. Can I make this dairy free? Yes. Just skip the cheese. Will the Chili Powder mix be gluten free? Yes. I make it at home with spices that have been certified as gluten free. Let's Make it! INGREDIENTS 1.5 pounds of 80/20 ground beef 1 15 oz. can of Black Beans (drained and rinsed) 1 15 oz. can of Light Kidney Beans (drained and rinsed) 1 15 oz. can of Dark Kidney Beans (drained and rinsed) 1 15 oz. can of Pinto Beans (drained and rinsed) 1 Green Bell Pepper (chopped) 1 Red Bell Pepper (chopped) 1 Yellow Bell pepper (chopped 1 Large white onion (chopped) 6 cloves of garlic (minced) 2 bay leaves 1 cilantro bunch (chopped) 1 teaspoon of ground cumin 2 tablespoons of Chili Powder (recipe below) 1 teaspoon of Garlic Powder Salt to taste 1.5 teaspoon of cayenne pepper 2 pinches of crushed pepper flakes 6 cups of Swanson's Gluten Free Low Sodium Beef Broth 1.5 cup of Heinz ketchup 1 teaspoon of tomato paste 1 15 oz can of crushed tomatoes vegetable oil green onions, cilantro, and cheese to garnish Chili Powder 2 tablespoons paprika 2 teaspoons oregano 1 1/2 teaspoons cumin 1 1/2 teaspoons garlic powder 3/4 teaspoon onion powder 1/2 teaspoon cayenne pepper Method Mix all the chili powder ingredients in a container with a lid. Seal, shake, and set aside. In a large pot over medium heat, add 4 tablespoons of vegetable oil. Add onions and peppers. Cook until the onions are translucent. Add garlic and cook until fragrant. Add meat and stir well. Cook for 5 minutes. Add drained beans and cook for another 5 minutes. Stir frequently. Add the cilantro and bay leaves, broth, crushed tomatoes, tomato paste, chili powder, garlic powder, cumin, and red pepper flakes. Incorporate well and bring to a boil then reduce heat to a simmer and add salt to taste, ketchup, and cayenne pepper. Mix well. Partially cover and let it simmer for 3 hours. Serve, garnish with chopped green onions, cilantro, and cheese. Crock Pot Method This is an alternate way to make this dish but requires a bit more cooking time. In a cock pot, combine all ingredients together. Stir well. Set on high and cook for 6 to 8 hours. Stir every couple of hours. Serve, garnish with chopped green onions, cilantro, and cheese. Enjoy!!! Printable PDF Recipe file below:

A delicious Middle Eastern treat made with rice, lamb, spices and herbs. A few years back, I was looking for original recipes from the Middle East and came across a simple yet delicious recipe: Mahshi Malfouf. It kind of reminded me of my mom's cabbage rolls so I decided to give it a try. It was really good but I added my personal touch to it, made a big batch, and shared it with my Egyptian and Lebanese friends...and it was a hit! Served alone or as a side dish, these stuffed cabbage rolls are meant to please everyone at the table. Traditionally they are made with lamb so I recommend we stick to tradition on this one. Prep time: 30 minutes Cooking time: 30 minutes Serves up to 10 people INGREDIENTS If you are not a fan of lamb, you can substitute with beef. 1 large sized cabbage 1 pound of minced lamb 2 cups of uncooked parboiled rice 1 chopped tomato 1 small onion (finely diced) 3 garlic cloves (minced) 1 teaspoon of cumin seeds 5 garlic cloves (peeled) 1/4 cup of chopped parsley 1 1/2 teaspoons of salt 1 table spoon of salt 1 teaspoon of black pepper 1 cup of lemon juice 1/2 teaspoon of ground cinnamon Method 1: Rolling the Mahshi Malfouf Mix the minced lamb, uncooked rice, tomato, diced onion, minced garlic, chopped parsley, cumin, ground cinnamon, 1 1/4 teaspoon of salt and pepper all together and set aside. Remove the outer leaves of the cabbage (set aside for later use) and carefully remove the stem of the cabbage with a knife. Separate the individual leaves and set aside. In a large cooking pot, bring 8 to 10 cups of water to a boil. Remove pot from heat source and submerge 2 to 4 leaves at the time in the hot water. Once the cabbage leaf has become pliable, remove from the hot water and add one table spoon of the beef and rice mixture to the center and fold the cabbage leaf to form a roll as shown in the picture below. Repeat the process until all leaves have been utilized. Dispose of the hot water the done. Method 2: Cooking the Mahshi Malfouf in the large cooking pot, and at the bottom, place all the outer leaves removed earlier from the cabbage. Gently place all the stuffed cabbage leaves on top to the outer leaves, creating one layer at the time. Add the lemon juice, the 5 cloves of garlic, 1 tablespoon of salt. Add enough water to cover the leaves with at least 3 inches of liquid. Cover the top leaves with a piece of aluminum foil. Cover with a lid. Place large pot on the stovetop and bring to a boil and then reduce heat to simmer and cook covered for 30 minutes. Remove from heat, drain excess liquid and serve. You can add some lemon zest and juice on top for extra flavor. Drizzle with olive oil and sprinkle some black pepper. Serve and enjoy!!! Crock Pot Method If you would like to use a crock pot to make this, just follow the previous instructions. This is an alternate way to make this dish but requires a bit more cooking time. Follow Steps 1-5 of Method 1. Follow Steps 1-5 of Method 2. Allow to cook at medium heat for 5 hours. Enjoy!! #glutenfree #homecook #mahshimalfouf #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking

Stuffed Cabbage with beef, rice, and herbs served with a spicy tomato sauce: A Dominican take on the Middle Eastern Mahshi Malfouf. How do I describe this dish? Aromatic, succulent, exotic and full of flavor! One of my favorite dishes ever! Originally from the Middle East it has made its way to Europe and the Caribbean, out of all places! Every year for the Holidays, mom makes these stuffed cabbage rolls...and they never disappoint! The herbs make this dish a hit... and when served with the spicy tomato sauce it becomes the ultimate meal! Everyone has their own version of Niño Envuelto. I have taken my mom's recipe and mine and combined them into one spectacular dish. Served alone or as a side dish, these stuffed cabbage rolls are meant to please everyone at the table. Traditionally they are made with lamb but in the Caribbean they prefer to use beef because it is more readily available. Prep time: 40 minutes Cooking time: 35 minutes Serves up to 10 people INGREDIENTS Don't be afraid of making these. I promise they will be a hit. Be careful when dipping the cabbage leaves in the hot water! For the Rolls 1 large sized cabbage 1 pound of lean ground beef 2 cups of uncooked parboiled rice 1 large onion (finely diced) 3 garlic cloves (minced) 1/2 cup of chopped cilantro 1/2 cup of chopped parsley 1 teaspoon of salt 1/2 teaspoon of black pepper For the Tomato Sauce 3 28 Oz. cans of tomato sauce 1 tablespoon of red pepper flakes 6 cloves of garlic (minced) 1 1/5 cup of chopped cilantro 2 bay leaves 1 teaspoon of cayenne pepper 1 teaspoon of salt 1 teaspoon of oregano 1 teaspoon of sugar Enough water to cover the Niños Envuelto Method 1: Making the Stuffed Cabbage Rolls Mix the ground beef, uncooked rice, diced onion, minced garlic, chopped parsley and cilantro, ground cinnamon or cloves and salt and pepper all together and set aside. Remove the outer leaves of the cabbage (set aside for later use) and carefully remove the stem of the cabbage with a knife. Separate the individual leaves and set aside. In a large cooking pot, bring 8 to 10 cups of water to a boil. Remove pot from heat source and submerge 2 to 4 leaves at a time in the hot water. Once the cabbage leaf has become pliable, remove from hot water and add one spoonful of the beef and rice mixture to the center and fold the cabbage leaf to form a roll as shown in the picture below. Repeat the process until all leaves have been utilized. Dispose of the hot water the done. Method 2: Cooking the Stuffed Cabbage Rolls in the tomato sauce Mix all the tomato sauce ingredients and set aside. Do not add water at this point. That will be later. in the large cooking pot, and at the bottom, place all the outer leaves removed earlier from the cabbage. Gently place all the stuffed cabbage leaves on top to the outer leaves, creating one layer at the time. Add one cup of the sauce between the layers. Repeat process until all the stuffed cabbage rolls have been placed neatly in the pot. Add the rest of the sauce and enough water to cover the rolls at least 3 inches. cover the top rolls with a piece of aluminum foil. Cover with a lid. Place large pot on the stovetop and bring to a boil and then reduce heat to simmer. Cook for 30 to 35 minutes. Remove from heat, serve and enjoy!!! Crock Pot Method If you would like to use a crock pot to make this, just follow the previous instructions. This is an alternate way to make this dish but requires a bit more cooking time. Follow Steps 1-5 of Method 1. Follow Steps 1-5 of Method 2. Allow to cook at medium heat for 5 hours. Enjoy!! #glutenfree #homecook #ninñoenvueltos #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #glutenfreec