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Learn how to make this easy and delicious chickpeas and potatoes soup that is 100% vegan and gluten free! Soaking time: 8 to 12 hours Prep time: 10 minutes Cooking time: 1 hour and 30 minutes Serves 4 to 6 people Dairy/Soy/Gluten free and Vegan Greece holds a special place in my heart. I toured the Greeks isles in 2009 and fell in love with the people, history, landscape, and food. There is something pure about Greek cuisine: fresh ingredients from the earth and sea, wonderful herbs, and...lemons. I came across this recipe while doing research for my blog. It seemed to be the most traditional recipe out there. I tried it, loved it, and now I think you should make it as well! This soup is so simple and full of wonderful flavors. One pot is all you need. It is vegan, vegetarian, gluten free, full of fiber and protein, low in cholesterol, and great source of minerals and vitamins. What is the flavor profile of this soup? Nutty with lemony notes. Fresh and light. What are the ingredients needed to make this soup? Dry chickpeas, carrots, potatoes, celery, onions, garlic, bay leaves, lemons, thyme, oregano, vegetable stock, salt & pepper, crushed red peppers, and parsley for garnishing. What else will I need to make this one? A large bowl to soak the chickpeas overnight, a large pot to cook the soup in, a knife, and a cutting board. Can I make substitutions? I would not recommend it. Do not use canned chickpeas. They will fall apart and add unwanted chemicals, left over from the canning and preservation process, to the soup. The goal is to have a fresh product without preservatives or other chemicals. What are Chickpeas? Chickpeas (Cicer arietinum L.) are a type of legume in the same family as kidney beans and peanuts. They're also called garbanzo beans. They have a buttery, nutty flavor and creamy texture. In the U.S., we often see the Kabuli variety, which are tan, round, and slightly larger than a pea. In the Middle East and India, the Desi variety is more common. These are smaller, darker, and less round than Kabuli chickpeas. The earliest known use dates to 3500 B.C. in Turkey and 6970 B.C. in France. Today they’re grown in more than 50 countries. India produces more chickpeas than any other country in the world. Are Chickpeas good for me? Yes. Chickpeas help control blood sugar. Canned and dried chickpeas have a low glycemic index. This means your body absorbs and digests them slowly. Also, they have a type of starch that digests slowly, called amylose. Both of these things help keep your blood sugar and insulin from going up too fast. This is good for people with diabetes. They help with digestion. Chickpeas are high in dietary fiber, especially a soluble fiber called raffinose. The good bacteria in your gut breaks this down so your colon can digest it slowly. Studies have found that eating more chickpeas can help make bowel movements easier and more regular. They can help lower cholesterol. Soluble fiber is good for more than gut health. It can lessen your total cholesterol and your LDL (“bad”) cholesterol. This lowers your risk of heart disease. Studies have shown that you can lessen your total cholesterol if you add chickpeas to your diet. They may lower your cancer risk. When you eat chickpeas, your body makes a short-chain fatty acid called butyrate. In studies, butyrate is shown to help get rid of sick and dying cells. This may lower your risk for colorectal cancer. Chickpeas have other cancer-fighting compounds, too, such as lycopene and saponins. They give you stronger bones. Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones. But be sure to soak them first to get rid of things called phytates, which can get in the way of your body absorbing the calcium in chickpeas. They could boost your mental health. Chickpeas have choline, a nutrient that helps make important chemicals for memory, mood, muscle control, and other brain and nervous system activity. INGREDIENTS 1 pound of dry chickpeas 4 carrots 4 sticks of celery 1 large yellow onion 6 cloves of garlic 4 -6 small yellow potatoes 2 bay leaves 8 cups of Swanson Gluten Free Vegetable Broth Salt & Pepper 3 lemons Crush red peppers 1 tablespoon of fresh thyme 1 tablespoon of fresh oregano Olive oil Parsley for garnish Method Step 1: Soak the Chickpeas Overnight Rinse the chickpeas and remove any foreign objects or solids. Place them in a large bowl and add 10 - 12 cups of water. Cover and let then soak overnight or for 8 to 12 hours. Step 2: Prep the vegetables Peel the carrots and cut in halves. Chop into small pieces. Wash and cut the potatoes in halves. No need to peel them Wash and cut the celery into small pieces. Peel the onion and dice finely. Peel and mince the garlic. Step 3: Make the Soup Drain the chickpeas and give them another rinse. Set aside. In a large pot over medium high heat, add 1/4 cup of olive oil. Once the oil is ready, add the onions, garlic, celery, potatoes, and carrots. Cook for 5 minutes. Add the chickpeas, bay leaves, thyme, and oregano. Cook for 2 minutes. Add the vegetable broth. Bring to boil and reduce heat to simmer. Cover with lid. Cook for 1 hour and 20 minutes or until the chickpeas as "al dente". Do not overcook the chickpeas. They will become soft and mushy. As the chickpeas cook they release a foam that forms a “skin” at the soup’s surface. Make sure you scoop that out. Once the time has elapsed, season with salt and pepper. Add 1/2 teaspoon of crushed red peppers and the juice of the lemons. Stir well. Remove from heat, serve, and garnish with chopped parsley. Enjoy!!! Printable PDF Recipe File below:

Delicate and easy to make Middle Eastern chicken soup with saffron and wild rice. Prep time: less than 10 minutes Cooking time: 2 hours Serves: 6 to 8 people Dairy/Soy/Gluten Free Another delicate soup with really amazing flavors inspired by Middle Eastern cuisine. It is simple but exquisite. Perfect for a cold night, a snack, or when sick and needing nourishment. The simplicity of this soup masks the deep flavors it develops as it cooks slowly. The addition of the saffron just takes it to another level. Sometimes, the best things in life are the simple ones. What is the flavor profile? Savory with subtle spices. Complex flavors yet fresh. What is saffron? Crocus sativus L., otherwise known as saffron, is one of the most expensive spices in the world. As a rule of thumb, the deeper the color of saffron threads, the better the quality. Deep red with orange tips is considered to be the best. Real saffron threads are fine and evenly sized, with a thin yellow tendril on one end and what looks like a flute on the other side.  The color of saffron threads is a deep red. The highest quality saffron threads have the most minimal yellow stem and the highest amount of crocin, one of saffron's key essential oils. Saffron is native to Southern Europe and is cultivated in Spain, Iran, Greece, Turkey, Afghanistan and certain Indian states. Saffron is often used in the production of cosmetics, pharmaceutics and textile-dye industries, as well as cooking. At a price of $3,000 to $8,000 per pound, saffron is by far the most expensive food on earth. Saffron is infamously expensive, but as just a pinch of good saffron will enliven a dish, it won't break the bank. First, an explanation of saffron's expensive price. Saffron threads are the stamens of the crocus, a high-maintenance flower with difficult, generally low yields. Each flower blooms only one week each year and produces 3-4 stamens, which must be picked by hand, then dried, making the entire process extremely labor intensive and, thus, expensive. You can buy 0.06 oz (1.7 g) of saffron from less than US$ 20.00 at your local grocery or spice store. All you will need is a pinch and the rest can be stored until needed. What does saffron taste like? Saffron has a subtly earthy & grassy flavor & aroma, yet sweet, similar to floral & honey. No spice is more special than saffron. With an unmistakable scent and flavor,  saffron straddles sweet and savory effortlessly, and it bestows a striking golden hue on every dish it graces. A few strands of saffron will transform a long list of dishes, adding a mysterious allure to everything from risottos and milk puddings to rich curries and fish stews. What ingredients will I need for this recipe? Saffron, a whole chicken or chicken breasts, onions, garlic, carrots, celery, cilantro, allspice, peppercorns, thyme, lemon juice, salt & pepper, wild rice, and Italian Parsley or mint. What else will I need to make this recipe? You will need a cutting board, a knife, a measuring cup, and a large pot. Are there other recipes on this website that call for saffron? Yes. A Paella recipe, the traditional Spanish dish, can be found by clicking here. Also Saffron & Seafood Soup. Click here for recipe. Let's make it! INGREDIENTS 1 whole chicken or 3 pounds of chicken breasts 1 large yellow onion (unpeeled and quartered) 2 heads of garlic (halved) 5 sticks of celery (cut into small pieces) 6 carrots (unpeeled and cut into small pieces) 1 cup of cilantro (chopped) 1 cup of parsley (chopped) 1 teaspoon of peppercorns 1 teaspoon of allspice 1 teaspoon of thyme A generous pinch of Saffron the juice of two lemons water 1/2 cup of wild rice Salt and Pepper to taste Mint or parsley to garnish Method In a large pot add the following: onion, garlic, celery, carrots, cilantro, parsley, peppercorns, allspice, and thyme. Place the chicken on top of the vegetables and cover with water (about 8 to 10 cups of water). Bring to a boil and reduce to a simmer. Cover and cook for 1 hour and 30 minutes. Once the time has elapsed, turn the heat off, strain the broth, remove all solids. Take the chicken out and place it on a plate to cool for about 10 minutes. In the meantime continue to simmer the broth. Add the saffron and let it bleed into the liquid. Using your hands, remove the skin of the chicken and discard. Shred the chicken meat into small pieces, making sure you remove all bones. Add the shredded chicken, lemon juice, and the wild rice to the broth. Cover and let it cook for 20 minutes. Once the rice is fully cooked, serve the soup. Garnish with either mint leaves or chopped parsley. Enjoy!!! Printable PDF Recipe File below:

Beautiful meringue roll with fresh Strawberries and Blueberries, orange cream, and almonds! Prep time: 20 minutes Cooking time: about 20 minutes Resting time: 25 minutes Serves up to 6 people Gluten/Soy free and Ovo-lacto Vegetarian I was inspired by the great Mary Berry, from ”The Greatest British Bake Off”, when I thought of this beautiful dessert. She always creates such wonderful delectable works of art and I wanted to pay tribute to her contributions to the culinary world. This dessert is delicate, delicious, and truly a masterpiece. It seems like a lot of work but in reality it is quite simple. All one has to do is be patient, follow the instructions to the letter... and before you know it, people will think you are the most amazing talented baker! I will guide you, step by step, through the process of making this beautiful dessert. if I can do it, you can as well! This dish os Ovo-lacto vegetarian. What is the flavor profile? Sweet and fruity with hints of orange. The texture is light, crunchy, and creamy. What are the ingredients this dessert? Egg whites, granulated sugar, fresh fruit, almonds, orange extract, vegetable cooking spray, and cream. What else will be needed to make this? A couple of mixing bowls, a kitchen mixer or hand mixer, a non-stick baking tray, parchment paper, a cooling rack, a spatula, an icing spatula, a serrated knife, and a fruit knife. Can I make substitutions? Yes. You can substitute the orange extract for orange zest. Also, instead of a simple cream, you can do a custard as filling. Use any summer berries or fruit you wish as well. What else do I need to know before making this dessert? Fat is the number one enemy of this dessert. Make sure all the equipment and utensils you use are washed properly and no traces of fat or grease is left behind. Any amount of fat will render the egg whites unable to rise and the dessert will be ruined. Store-bought egg whites will not work. You need to start with whole eggs and separate the egg white from the yolk, ensuring that no yolk is left in the egg whites. The yolks contain fat and they will ruin the dessert. If you are using a convection oven, do not place the meringue in the top rack. Use the middle or bottom. Otherwise it will overcook the meringue and give it a dark brown color. Follow the instructions as set. That will be the difference between a successful roulade and an "oops" moment. How do I roll the roulade? Don't worry... I've got you covered! I made a video to show you how to roll the roulade. You will find it right after the pictures below. Let's Make It! INGREDIENTS 5 egg whites 3/4 cup of granulated sugar 1/2 cup of sliced almonds 1 cup of heavy cream powder sugar orange extract fresh strawberries and blueberries non-stick parchment paper vegetable cooking spray non-stick baking tray (18.5" x 12.5") Method Preheat oven to 400 degrees F. Generously spray the baking tray with the vegetable spray. Lay a large piece of parchment paper on top and press on it until it is flat with the baking tray (figure 1). Separate the yolks and the egg whites. Place egg whites in the mixer and whip until stiff. Add 1 tablespoon of sugar at the time and continue to whip until all the sugar has been incorporated. The meringue will be ready once you are able to turn the bowl upside down and the meringue will not move (figure 2). Using a spatula, gently transfer the meringue onto the baking tray lined up with the parchment paper (figure 3). Smooth as much as possible to level the meringue (figure 4). Scatter the almond slices on top of the meringue. Place in the oven and bake for 8 minutes. Once that time has elapsed, reduce the temperature to 325 degrees C and bake for another 10 minutes. While the meringue bakes, prepare the cream filling by add the heavy cream to a bowl and whisking it until you can turn the bowl upside down without the whipped cream moving. Add 3 tablespoons of powdered sugar and 1 teaspoon of orange extract. Incorporate well. Slice 5 to 7 strawberries into small bits. set aside. Once the 10 minutes have passed, remove the meringue from the oven. Place a large piece of parchment paper on top, and flip the baking tray onto a cooling rack. The top of the meringue is now the bottom and the bottom the top (figure 5). Gently peel back the parchment paper from what now is the top (figure 6). Let the meringue cool down anywhere from 10 to 20 minutes (figure 7). Place the whipped heavy cream on top (figure 8) and spread with a spatula or icing spatula (figure 9). Cover the whole top of the meringue with the whipped cream (figure 10). Add the chopped strawberries and blueberries to the cream (figure 11). Using the parchment paper at the bottom, slowly and gently roll the meringue from the shortest end to the other (figure 12) (Video 1). Once rolled place the Roulade in the fridge and let it rest for at least 25 minutes. When is time to serve, sprinkle some powder sugar on top, cut the ends with a serrated knife, and garnish with fresh fruit. Enjoy!!! Printable PDF Recipe File below: Step By Step Visual Instructions Rolling the Roulade Video

Delicious and full of flavor, this soup is vegan, vegetarian, great source of fiber, vitamins, minerals, and protein... and 100% gluten free! Prep time 10 minutes Cooking time 1 hour and 20 minutes Serves 4 to 6 people Dairy/Gluten/Soy free and Vegan This is my version of a traditional Black Bean Soup. It is creamy, satisfying, and above all... easy to make. This soup is a hit amongst the picky eaters I have at home. The origins of this soup are a bit obscure. Some say it originated in Puerto Rico while others belief it is a Cuban dish. Whatever the origins of the soup are, I am just glad that it we have it for all to enjoy. Being the person I am , I gave the recipe my own twist by adding a kick in the form of jalapeño peppers and a dash of Tajín. If that is not your thing, you can omit both. What is the flavor and texture profile? Rich, creamy, full of bold flavors, sweet and savory, earthy, and a mild heat from the jalapeño. The Tajín adds a subtle note of acidity to the soup. What ingredients will I need to make this soup? Canned black beans, vegetable stock, onions, garlic, green onions, whole cumin, bell peppers, jalapeño peppers (optional), bay leaves, salt & pepper, paprika, ground cumin, garlic powder, onion powder, cilantro, vegetable oil, and Tajín (optional). What else will I need to make this soup? A large pot, a knife, measuring cups, measuring spoons, and a blender. Can I make substitutions? Yes. You can use any king of canned black beans and vegetables stock you like, as long as they are gluten free. The Following Informations is from Organic Facts: The health benefits of black beans include the prevention of cardiovascular diseases and a reduced risk of certain types of cancer. Consuming black beans can also aid in digestion and the regulation of the body’s blood sugar levels. Black beans can be beneficial for various nervous system functions, can reduce the chances of birth defects, neutralize the negative effects of sulfites, and even prevent impotence in men. Black turtle beans, more commonly known as black beans, are shiny, black members of the bean family Phaseolus vulgaris. They are most commonly found in and have been popularized by Latin American cuisine, and are known by many names in various cultures throughout South and Central America. There are six main types of black turtle beans, with relatively similar appearances and nutritional values. Although they have been cultivated and cooked for thousands of years in South America, black beans did not cross the Atlantic until the 1500s in the boats of European explorers. The general form of black beans can be changed without losing the nutritional benefits, although some may be lost when they are made into soups or when ground up and exposed to high temperatures. The widespread growth and low cost are what initially made black beans a cultural staple in South America. However, as more information is being gained about the health benefits of black beans, more people are including them in their diet. One popular preparation technique is to soak black beans in water before cooking or eating them. Studies have shown that by allowing the beans to soak in water, certain phytates and tannins are removed, which lowers the nutrient availability, and the beans also retain beneficial resistant starch while losing some of the total carbohydrate content. In some parts of the world, beans are given an independent box in the Food Pyramid, because they are such a vital part of those cultural diets. They are very popular among vegetarians because when they are combined with brown rice, a complete protein meal is formed. A common problem in vegetarian diets is acquiring proper amounts of protein, so black beans and brown rice can be a simple and inexpensive solution. Black beans are a good source of energy, protein, dietary fiber, and various vitamins and minerals. According to USDA, 100 grams of cooked boiled black beans (without salt) key nutrients such as: Energy (552 kJ) Protein (8.86 g) Dietary Fiber (8.7 g) Thiamin (0.244 mg) Niacin (0.505 mg) Folate (149 µg) Vitamin E (0.87 mg) Vitamin K (3.3 µg) Potassium (355 mg) Phosphorus (140 mg) Magnesium (70 mg) Iron (2.1mg) Calcium (27mg) Black beans also have high levels of flavonoids, particularly anthocyanin, which have antioxidant abilities. They also contain omega-3 fatty acid, which is considered a good form of cholesterol. Black beans are a great source of folic acid and have abnormally high levels of the rare compound molybdenum, which is very difficult to find in any other food. Let's Make it! INGREDIENTS 5 15oz cans of Bush's Black beans (drained and rinsed) 8 cups of Swanson GF Vegetable Stock 1 large white onion (chopped) 8 garlic cloves (minced) 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 jalapeño (optional, seeded and chopped) 2 bay leaves 1 tablespoon of salt 1/2 tablespoon of pepper 2 teaspoons of whole cumin 1/4 teaspoon of paprika 2 teaspoons of ground cumin 1/2 tablespoon of garlic powder 1/2 tablespoon of onion powder 1 cup of cilantro (chopped) 3 green onions (chopped) Vegetable oil Tajín Clásico Seasoning (optional) Method In a large pot over medium high heat, add 3 tablespoons of vegetable oil. Once hot, add the onions and whole cumin. Cook until the onions are translucent. Add the garlic and bell peppers. Cook for for 5 minutes. Add 4 cans of beans to the pot and stir well. Cook for about 2 minutes. Add the vegetable stock, salt, pepper, paprika, ground cumin, garlic powder, onion powder, and the bay leaves. Stir well. Bring to a boil and reduce to heat to medium. Let it simmer uncover for 1 hour. Once the time has elapsed, remove the bay leaves and transfer the soup to a blender. Blend for 30 seconds. Be careful, the soup will be very hot. Return the blended soup to the pot, add the remain can of black beans, the chopped cilantro, the jalapeño, and the green onions. Let it simmer for another 10 minutes. Remove from heat, serve, garnish with cilantro and Tajín. Enjoy!!! Printable PDF Recipe File below:

Refreshing cocktail made with Ginger beer, dark rum, and garnished with a lime. Prep time: less than 5 minutes Cooking time: 0 Serves 2 Gluten/Dairy/Soy Free and Vegan Dark 'n Stormy is the national Drink of Bermuda. Made with three ingredients, it is refreshing pretty easy to make. The name was inspired by an old fisherman who when confronted with the dark, swirling tempest of a cocktail remarked that it resembled a "cloud only a fool or a deadman would sail under.’” This drink is quite strong and will knock your socks off. So make sure you are in for the evening or have some friends to drive you home. What is the flavor profile? Crisp, sour, refreshing, strong with hints of ginger with a lime twist. What ingredients will I need to make this? Ginger beer, dark rum, and lime juice. What else will I need to make this cocktail? A glass, ice, and a knife. Can I make substitutions? You can substitute the Gosling's Black Seal Rum for any dark rum you have at hand. Let's make it! INGREDIENTS 4 oz of Dark Rum 1 slice of lime 6.8 FL OZ of Ginger Beer Ice Method In a tall glass with ice pour the ginger. Pour the dark rum, stir gently, and garnish with a slice of lime. Enjoy!!! Printable PDF Recipe File below:

These mini meatballs made of minced lamb are delicious, easy to make, and full of wonderful spices! Prep time: 10 minutes Resting time: 10 minutes Cooking time: 3 minutes Serves 4 to 6 people Gluten/Soy free These Middle Easter meatballs are found anywhere from Afghanistan to Egypt and all the way into European countries like Macedonia. They are named after Dawood Pasha, a governor in the Ottoman Empire that lived in the 17th Century. It is rumored he favored them served over rice and in a rich tomato and onions sauce. What I like about this particular dish is how simple it is... just a few ingredients. What I enjoy about is how easy it is to make. But, what I truly love about this dish is how much flavor those simple ingredients, combined together, produce. What is the flavor profile? Exotic, notes or cinnamon and allspice in the meatballs which is accentuated by the sweetness of the tomato sauce. What will I need to make the meatballs? Minced lamb, cinnamon, allspice, gluten free flour for coating, vegetable oil for frying, salt, and pepper. What will I need to make the sauce? A large sweet onion, crushed tomatoes, cinnamon, sugar, olive oil, and butter. Can I make any substitutions? Yes. You can used minced beef instead of lamb, ghee or margarine instead of butter, and sunflower oil instead of vegetable oil. Can I make the meatballs in advance and freeze them? Yes. Just make sure that you place them in a freezer bag to avoid freezer burn. Thaw in the refrigerator when ready to cook them. What else will I need to make this dish? A mixing bowl, a plate, a small bowl, a sauce pan, a skillet, parchment paper, paper towels, a slotted spoon for frying, a knife, and a cutting board. Let's Make It! INGREDIENTS 1 pound og minced lamb 3 teaspoons of ground cinnamon 1 teaspoon of allspice 1 large sweet onion (peeled and sliced) 1/2 cup of gluten free flour 2 tablespoons of butter, ghee, or margarine Olive oil 1 15oz can of crushed tomatoes 2 teaspoons of granulated sugar 1 teaspoon of sea salt 1 teaspoon of black pepper vegetable oil for frying Fresh parsley and lemons for garnishing Method Line a baking tray or plate with parchment paper. Place the flour in a small bowl. Set both aside. Mix the lamb, 2 teaspoons of ground cinnamon, allspice, salt and pepper until full incorporated. In order to roll the mini meatballs, wet your hands and make grape-sized balls with the minced lamb. Place the meatballs on the baking tray or plate lined up with the parchment paper. Once you have used all the minced lamb, roll each meatball in the flour to coat. Place the meatballs in the refrigerator and let them rest for 10 minutes while you work on the sauce. For the sauce, add 3 tablespoons of olive oil and 2 tablespoons of butter to a saucepan over medium heat. Once the butter begins to bubble add the onions and cook for 5 minutes. Add 1 teaspoon of cinnamon, the crushed tomatoes, and the sugar to the onions. Stir well, reduce heat to simmer, and cover. Add 1 cup of vegetable oil to a skillet over medium high heat. Remove the meatballs from the refrigerator. Once the oil is ready, fry the meatballs in batches. This should take 3 minutes to sear them well in the outside. Place meatballs in a plate lined with paper towels to remove excess grease. Once all the meatballs have bee fried, add them to the tomato sauce and let them simmer for another 10 minutes. Serve hot over rice and garnish with fresh chopped parsley and lemon quarters. Enjoy!!! Printable PDF Recipe File below:

Exquisite and delicate Mediterranean saffron broth with vegetables, seafood, herbs, and spices! Prep time: less than 10 minutes Cooking time: 20 minutes Serves: 4 to 6 people Soy/Dairy/Gluten Free and Pesco-Vegetarian Out of all my soups you find here in this website, I would say this one is my favorite one. It is delicate yet flavorful. The saffron gives such a distinctive note and bright redish-orange color, which makes the soup more appetizing and aromatic. This one is just pure gastronomic indulgence given that saffron is the most expensive spice in the world. But trust me... it is worth it. This is a traditional soup that can be found in coastal towns along the eastern Mediterranean. Simple ingredients, yet very effective. That's what makes it so delectable. I hope you enjoy as much as I do. What is the flavor profile? I honestly describe it as testing like the sea and saffron. Complex flavors yet fresh. What is saffron? Crocus sativus L., otherwise known as saffron, is one of the most expensive spices in the world. As a rule of thumb, the deeper the color of saffron threads, the better the quality. Deep red with orange tips is considered to be the best. Real saffron threads are fine and evenly sized, with a thin yellow tendril on one end and what looks like a flute on the other side.  The color of saffron threads is a deep red. The highest quality saffron threads have the most minimal yellow stem and the highest amount of crocin, one of saffron's key essential oils. Saffron is native to Southern Europe and is cultivated in Spain, Iran, Greece, Turkey, Afghanistan and certain Indian states. Saffron is often used in the production of cosmetics, pharmaceutics and textile-dye industries, as well as cooking. At a price of $3,000 to $8,000 per pound, saffron is by far the most expensive food on earth. Saffron is infamously expensive, but as just a pinch of good saffron will enliven a dish, it won't break the bank. First, an explanation of saffron's expensive price. Saffron threads are the stamens of the crocus, a high-maintenance flower with difficult, generally low yields. Each flower blooms only one week each year and produces 3-4 stamens, which must be picked by hand, then dried, making the entire process extremely labor intensive and, thus, expensive. You can buy 0.06 oz (1.7 g) of saffron from less than US$ 20.00 at your local grocery or spice store. All you will need is a pinch and the rest can be stored until needed. What does saffron taste like? Saffron has a subtly earthy & grassy flavor & aroma, yet sweet, similar to floral & honey. No spice is more special than saffron. With an unmistakable scent and flavor,  saffron straddles sweet and savory effortlessly, and it bestows a striking golden hue on every dish it graces. A few strands of saffron will transform a long list of dishes, adding a mysterious allure to everything from risottos and milk puddings to rich curries and fish stews. What ingredients will I need for this recipe? Saffron, seafood (white fish, shrimp, squid, clams, mussels, etc...), onions, garlic, green and red bell peppers, potatoes, crushed tomatoes, tomato paste, clam juice or seafood stock, whole cumin, salt & pepper, crushed red pepper, sugar, white wine, and Italian parsley. What else will I need to make this recipe? You will need a cutting board, a knife, a measuring cup, and a large pot. Are there other recipes on this website that call for saffron? Yes. Seafood Paella Chicken & Saffron Soup INGREDIENTS 1 medium sweet onion (diced finely) 4 garlic cloves (peeled and minced) 1 green bell pepper (seeded and julienne) 1 red bell pepper (seeded and julienne) 8 small dutch potatoes (peeled and quartered) 1 teaspoon of whole cumin 1 generous pinch of saffron threads 1 15oz can of crush tomatoes (drained) 3 teaspoons of tomato paste 4 cups of clam juice or seafood stock 1 teaspoon of crushed red peppers 1 teaspoon of sugar 1/2 cup of white wine 12 large shrimps (shelled and deveined) 1 pound of cod, sole, red snapper, or sea bass filets (cut into small pieces) 1 pound of squid (tubes and tentacles) 1 6.5oz can of mince clams Mussels, lobster, crab meat, or mini scallops (optional) Olive oil Salt and pepper 2 to 4 lemons Italian parsley for garnishing Method Add tablespoons of olive oil in a large pot over medium heat. Sauté the onions, whole cumin, green and red peppers, garlic until the onions are translucent. Add the potatoes, crushed red peppers, crushed tomatoes, tomato paste, sugar, clam or seafood stock, wine, and saffron. Bring to a boil and reduce to a simmer. Cook for 20 minutes or until the potatoes are tender. Season to taste with salt and pepper. Add the seafood and simmer for another 8 minutes or until all the seafood is cooked. Remove from heat, garnish with fresh chopped parsley, and serve with lemon quarters. Enjoy!!! Printable PDF Recipe File below:

Flavorful and delicious mozzarella cheese sticks that can be fried or baked and are 100% gluten free. Prep time: 2 hours and 30 minutes Cooking time: 60 seconds to 12 minutes depending on the method you choose. Serves: 4 to 6 people Gluten/Soy Free and Ovo-lacto Vegetarian Who doesn't like a good Mozzarella Cheese Stick? This is a perfect snack for kids and grown-ups alike! Crispy with a smooth cheesy center. Yum! Per request I decided to roll my sleeves up and come up with a good recipe for homemade gluten free Mozzarella Cheese Sticks. I'll be honest, it took me a couple of tries to get the right consistency, flavor, and frying/baking temperatures and times, but in the end: success! These require a bit of patience. It is a 3-step process to achieve the crispy exterior yet melted cheese interior of a good cheese stick. Be prepare to make them in advance and freeze them to ensure the best results when ready to cook them. I have used simple ingredients to make these. I think it helps with the final product. I tried both frying and baking methods and the results are similar in taste but different in appearance. What is the flavor profile? Mostly herbal tones. It is savory and crispy. What ingredients will I need to make this? Mozzarella string cheese, store-bought gluten free breadcrumbs, grated Parmesano, Italian seasoning, eggs, salt, pepper, and vegetable oil. What else will I need to make these? A couple of bowls, a food processor, a baking tray, parchment paper, paper towels, and a skillet for frying. Can I make any substitutions? You could make your own gluten free breadcrumbs by toasting gluten free bread in a hot oven, leave it to dry out completely, thus removing all moisture from it, and then putting it through the food processor until reduced to a fine powder. If you can find gluten free bread crumbs with Italian seasoning, you could use that as well. Just take into considerations that pre-seasoned gluten free breadcrumbs have salt, herbs, and spices added already. You can also substitute store-bought Italian Seasoning with homemade. Below is the ingredients for it: 3 tablespoons each dried basil, oregano and parsley flakes 1 tablespoon garlic powder 1 teaspoon dried thyme 1 teaspoon dried rosemary, crushed Also, I recommend a grated Parmesan cheese without any added cellulose. If you can't find one, just get a block of Parmesan and grate it yourself. INGREDIENTS 12 mozzarella string cheeses (cut in halves) 1 1/2 cup of gluten free breadcrumbs or 4C Gluten Free Panko Plain Crumbs 1/4 cup of Parmesan Cheese (grated) 3 whole eggs 1 1/2 tablespoons of Italian Seasoning 2 teaspoons of salt 1 1/2 teaspoon of black pepper Vegetable oil for frying Method Step One: Prep the Mozzarella Cheese Sticks Lay some parchment paper on a baking tray. In a food processor, blitz the breadcrumbs with the Parmesan cheese, Italian seasoning, salt and pepper. Make sure it all becomes a fine powder. Transfer to a bowl. In another bowl whisk the eggs. Set aside Cut the cheese strings in halves. Dip cheese into the eggs and one by one roll in the dry ingredients until coated. Place each coated cheese stick on the baking tray (see figure 1). Once all have been coated, place the tray in the freezer and let it rest for 30 minutes. Step Two: Freeze the Mozzarella Cheese Sticks Once the 30 minutes have elapsed, remove from the freezer and drench each cheese stick, one by one, into the eggs and then again into the dry ingredients. Return to baking tray and into the freezer for at least 2 hours. Step Three: Fry or Bake the Mozzarella Cheese Sticks If baking, preheat over to 375º F. Once oven is ready, bake for 12 minutes. They will not be golden brown but a pale color. If frying, add the vegetable oil to a skillet over medium heat. Once the oil is hot, fry 4 sticks at a time for 60 seconds. Remove from oil, place on a paper tower to remove excess grease. Serve while hot with a side of marinara sauce or the tomato sauce of your choice. Enjoy!!! Printable PDF Recipe File below:

Traditional and easy to make Middle Eastern lentils soup with spinach, lemon, garlic, and cilantro. Prep time: less than 10 minutes Cooking time: 35 minutes Serves: 4 to 6 people Soy/Gluten Free and Lacto-vegetarian I came across this soup a while ago and was taken aback by the lentils and spinach combination. It was something I had never heard of before and I was instantly intrigued. So, I decided to make it and it was delicious! The official name for this soup is "Bedouin Soup". It is a traditional soup that was made by the nomadic people of the Middle East and the Arabic Peninsula, using simple ingredients that were nutritious and available to them. The soup is finished by adding "Taklia", a sauce made with butter, fresh garlic, coriander, and salt. This dish is Lacto Vegetarian. What is the flavor profile of the soup? Earthy, tangy, and herbaceous, What ingredients will I need to make this soup? Lentils, spinach, cilantro (coriander), vegetable stock, onions, garlic, butter, olive oil, ground coriander, lemons, salt, and pepper. What kind of lentils can I use to make this? Any kind you like. What else will I need to make this? A large pot for the lentils, a small saucepan for the taklia, a strainer, a cutting board, and a knife. Can I make substitutions? Yes. Instead of using garlic cloves you can use garlic paste and you can use ghee instead of regular butter. For a vegan option, you can substitute the butter for a plant based alternative. What are lentils? They are legumes and are small lens-shaped, and range from yellow and red to green, brown, and even black. They are inexpensive, highly nutritious, and can be stored for a long time without refrigeration. These features have made lentils a staple food in many cultures across the globe. Are lentils healthy? Yes. Lentils are often overlooked, even though they’re an inexpensive way of getting a wide range of nutrients. They’re packed with B vitamins, magnesium, zinc and potassium. Lentils are made up of over 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in vegetarian diets. Lentils are a great source for Thiamine, fiber, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Magnesium, Phosphorous, Potassium, Zinc, Copper, and Manganese. Furthermore, lentils contain a broad range of beneficial plant compounds called phytochemicals, many of which protect against chronic diseases, such as heart disease and type 2 diabetes. Are there any other lentils recipes in this website? Yes. You can find an Easy Lentils & Mint Salad as well as a Lentils & Potatoes Soup. Is Spinach good for me? Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. The possible health benefits of consuming spinach include improving blood glucose control in people with diabetes, lowering the risk of cancer, and improving bone health, as well as supplying minerals and vitamins that can provide a range of different Spinach has been used by various cultures throughout history, notably in Mediterranean, Middle-Eastern, and South-East-Asian cuisines. It can be incorporated quite easily into any diet, as it is cheap and easy to prepare. According to the United States Department of Agriculture (USDA), a 100-gram serving of spinach contains 28.1 micrograms of vitamin C, 34 percent of the daily recommendation. Different types include savoy spinach, flat spinach, and semi-savoy spinach. Spinach can be added as an ingredient to many dishes and either cooked or served raw. One cup of raw spinach contains: 7 calories 0.86 grams (g) of protein 30 milligrams (mg) of calcium 0.81 g of iron 24 mg of magnesium 167 mg of potassium 2,813 International Units (IU) of Vitamin A 58 micrograms of folate Spinach also contains vitamin K, fiber, phosphorus, and thiamine. Most of the calories in spinach come from protein and carbohydrates. What are the other benefits of Spinach? 1. Cancer Prevention. Spinach and other green vegetables contain chlorophyll. Several studies, including this 2013 study carried out on 12,000 animals, have shown chlorophyll to be effective at blocking the carcinogenic effects of heterocyclic amines. These are generated when grilling foods at a high temperature. This can contribute to preventing the growth of cancer. 2. Asthma Prevention. A study of 433 children with asthma between the ages of 6 and 18 years, and 537 children without, showed that the risks for developing asthma are lower in people who have a high intake of certain nutrients. One of these nutrients is beta-carotene. Spinach is an excellent source of beta-carotene. 3. Lowering Blood Pressure. Due to its high potassium content, spinach is recommended for people with high blood pressure. Potassium can help reduce the effects of sodium in the body. A low potassium intake might be as potent a risk factor for developing high blood pressure as a high sodium intake. 4. Bone Health. Low intakes of vitamin K have been associated with a higher risk of bone fracture. Adequate vitamin K consumption is important for good health, as it acts as a modifier of bone matrix proteins, improves calcium absorption, and may reduce the amount of calcium that leaves the body in urine 5. Promotes Digestive Regularity. Spinach is high in fiber and water, both of which help to prevent constipation and promote a healthy digestive tract. 6. Healthy Skin and Hair. Spinach has large quantities of vitamin A, which moderates the production of oil in the skin pores and hair follicles to moisturize the skin and hair. It is this oil that can build up to cause acne. Vitamin A is also necessary for the growth of all bodily tissues, including skin and hair. Spinach and other leafy greens high in vitamin C are crucial for the building and maintenance of collagen, which provides structure to skin and hair. Iron deficiency is a common cause of hair loss, which may be prevented by an adequate intake of iron-rich foods, such as spinach. Let's Make it! INGREDIENTS 1 pound of dry lentils (rinsed and drained) 8 cloves of garlic (minced and puree) or 8 teaspoons of garlic paste 1 large onion (chopped finely) 4 cups of Swanson Gluten Free Vegetable Stock 2 cups of spinach (stems removed) 1 cup of cilantro (chopped) 2 lemons (juice of) 2 tablespoons of butter or ghee 1 1/2 teaspoon of ground coriander Smoked paprika Salt and pepper to taste Olive oil Method Wash the lentils, remove any debris, and drain in the strainer. In a large pot over medium heat, add 3 tablespoons of olive oil. Sauté the onions until translucent. Add half of the garlic and cook until fragrant. Add the lentils and vegetable stock. Bring to a boil and reduce to a simmer. Cook for 25 minutes. Once the time has elapsed, add the lemon juice, spinach, and cilantro. Season to taste. Do not over-salt. The taklia has salt as well so be mindful of that. Make the taklia by melting the butter in a small saucepan and adding the remaining garlic with 1/2 teaspoon of salt. Cook until golden brown and add the ground coriander, remove from heat and proceed to the next step. Once the taklia is ready, pour it over the lentils and stir well. Garnish the soup with fresh cilantro, a dash of paprika, lemon quarters and serve. Enjoy!!! Printable PDF Recipe File below:

A new twist on the traditional Piña Colada cocktail! Refreshing and easy to make! This delicious cocktail has been inspired by the traditional Piña Colada. It is bound to become a new favorite! What is the flavor profile? Sweet with tropical flavors. What will I need to make this? Mango chunks, pineapple juice, Leblon Cachaça or white Rum, Malibu Coconut Rum, coconut cream, maraschino cherries, and ice. What else will I need to make this? A blender and a measuring cup. Can I make any substitutions? Yes. You can substitute the cachaça with a light white rum. What is Cachaça? Cachaça (ka-SHA-sah) is a distilled spirit made from sugar cane juice. Produced only in Brazil and the main ingredient for Brazil's national drink "Caipirinha", which I'll be showcasing on this website soon. Where can I get Cachaça and Dark Rum? You can order it online or at your local liquor store. I recommend to have at least a bottle in your home bar for mixing drinks like Bahama Mama, Joe's Mango Dream, Strawberry Caipirinha, Caribbean Rum Punch, Frozen Strawberry Mojito or Hurricane. Let's make it! Prep time: 5 minutes Serves 2 to 4 people INGREDIENTS 2 cups of frozen mango chunks 3 oz of Leblon Cachaça 3 oz of Malibu Coconut rum 1/3 cup of coconut cream 1/2 cup of pineapple juice 2 cups of ice Maraschino Cherries for garnishing Method: Mix all the ingredients but the cherries in a blender. Blend for 30 to 45 seconds. Serve and garnish with cherries. Enjoy!!! Printable PDF Recipe File below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #celiac #celiacs #coeliacs #coeliac #glutenfreeblogger #glutenfreerecipes #cocktails #libations #mangocolada

A delicious easy to make dessert made with rice, milk and spices. Yum! "Arroz con Leche", "Rice Pudding", "Kheer"... there are many names and versions for this rice and milk dessert. It is light, creamy, and delicious. Each country has a different recipe for it but they all produce a similar result. You can find this wonderful dessert all around the world. Very popular in South East Asia, Northern Africa, Middle East, Europe, Latin America, and the Pacific. This is mom's recipe. She has been making this as long as I remember. I inherited her love and talent for cooking. She is always baking or cooking something and you can feel her passion in everything she prepares. Before I made this, I spent hours on the phone with her making sure I had every ingredient and step written down. I truly wanted to honor her by replicating this dish. Stovetop and Rice Cooker methods below. This dish is Lacto Vegetarian. What is the flavor profile? Sweet and aromatic with a creamy texture and a hint of lemon. The spices create a wonderful feast for the palate. What ingredients will I need? Rice, milk, evaporated milk, sugar, lemon zest, cinnamon sticks, whole cloves, nutmeg or allspice, salt, water, and dried fruit. What else will I need to make this? A large saucepan, a wooden spoon, and a zester. Is there a way to make this faster? Yes. You can use a rice maker to make the rice. Can I substitute ingredients? Yes. you can use coconut milk, almond milk, or any milk substitutes instead of milk; nutmeg or mace instead of allspice; orange zest instead of lemon zest, and a sugar substitute instead of sugar. You can also control the amount of sugar to your liking. Some like a sweet Arroz con Leche while others like a less sweet one. At what temperature do I serve Arroz con Leche? You can serve it either hot or cold. If you are planning to serve it cold, make sure you reduce the amount of rice used to 1 cup, otherwise the rice will absorb all the liquid, seize, and you will be left with a lumpy product. If you are planning to reheat the Arroz con Leche, just add some milk to it and it will be fine. Let's make it! Prep time: less than 5 minutes Cooking time: about 30 minutes Serves 8 to 10 people INGREDIENTS 1 to 1/2 cups of white long grain rice 2 - 3 cups of milk 6 oz of evaporated milk (cow or goat) Up to 1 1/4 cups of sugar A pinch of salt 2 cinnamon sticks or 1/4 teaspoon of ground cinnamon Zest of a lemon 6 to 8 Whole cloves or 1/4 teaspoon of ground cloves A dash of Ground Allspice , nutmeg, or ground mace Water Raisins, dried cranberries, or dried fruit Traditional Stovetop Method In a large saucepan over medium heat, add the water, cinnamon sticks, whole cloves, a dash of allspice. Bring to a boil. Add the rice, set the temperature on low, and stir the rice with a wooden spoon until it cooks and softens (about 15 to 20 minutes). Add more water if needed to complete the cooking process. Once the rice is cooked and tender, add the milk, evaporated milk, sugar, and lemon zest. Continue to cook on low heat for another 10 minutes. Stir frequently. When the 10 minutes have elapsed, add the dried fruit. Remove from heat and serve. Rice Cooker Method Add 2 cups of water, rice, cinnamon stick, cloves, allspice, and salt to the rice cooker. Incorporate well. Cook rice as instructed in you rice cooker. Once the rice is cooked and tender, transfer to a large saucepan and add the milk, evaporated milk, sugar, and lemon zest. Bring to a boil and reduce to low. Continue to cook on low heat for another 10 minutes. Stir frequently. When the 10 minutes have elapsed, add the dried fruit. Remove from heat and serve. Enjoy!!! Printable PDF Recipe File below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #glutenfreeblogger #celiac #celiacs #coeliac #coeliacs #desserts #arrozconleche #ricepudding

Delicious, succulent, and easy to make beef roast braised in red wine, herbs, and root vegetables. Prep time: 20 minutes Cooking time: 12 to 16 hours Serves 6 to 8 people Gluten/Dairy Free This is the perfect centerpiece for any family dinner. It is easy to make, packs an amazing flavor, and satisfies all roast lovers at the dinner table. The red wine, herbs, and garlic, give the braised beef roast a deep intense flavor while the cooking process renders the beef so tender that falls effortlessly apart. Roasts are a popular choice for Sunday dinners in the United States of America because they are so easy to make, feed multiple individuals, and the leftovers are used for sandwiches the following days! I have been making this roast for years now. It has become my to-go-to recipe when needing a beef dish for a Sunday dinner. The simplicity of it is what makes it so successful. All you do is season it, sear it, and slow cook it until it is done. You can start it the night before and it will be ready for dinner the next day! This roast can be made either by using a crockpot, an instant pot, or an oven. Instructions for all methods given below. What is the flavor profile? Deep and intense flavor with herbal and garlic notes, a touch of sweetness from the onions and carrots, and a hint of earthiness from the mushrooms. What are the ingredients? A large beef roast, carrots, sweet onions, mushrooms, garlic, red wine, Worcestershire sauce, salt, pepper, fresh thyme and rosemary, and olive oil. Can I make substitutions? Yes. you can substitute the red wine for beef broth and the white button mushrooms for Cremini or Portabello mushrooms. What will I need to make this? A plate or baking sheet, a large cast iron pot with a lid, a knife, and a crockpot or instant pot. How long do I need to cook the roast and at what temperature? The perfect braised beef roast is cooked for a long time at a very low temperature. You want the muscle tissues to break down, the fat to melt, and the flavors to be absorbed. I normally start the roast the night before and let it cook anywhere between 12 to 16 hours. It has never failed: tender and flavorful every time. INGREDIENTS 1 large beef roast ( anything between 3 to 6 pounds will work) 4 large carrots (unpeeled and cut into 1 inch pieces) 2 large sweet onions (peeled and quartered) 12 cloves of garlic 1 pound of button mushrooms (washed) fresh thyme and rosemary 1/2 bottle of Shiraz 3 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce Sea Salt Coarse black pepper Olive oil Crockpot Method Cut 6 slits into the roast and insert 1 garlic clove per slit (figure 1). Mix 4 tablespoons each of salt and coarse pepper and pour onto a plate of baking sheet. Roll the beef roast on it until fully covered on all sides (figure 2). In a large cast iron pot over medium heat, add 3 tablespoons of olive oil. Once the oil is hot, gently place the roast and sear on all sides (about 45 seconds on each side). Once seared, remove from heat and place in the crockpot. In the same skillet or pot, add 2 tablespoons of oil and the carrots, onions, and mushrooms. Cook until they begin to caramelize. Add the remaining garlic and cook until fragrant. Remove from heat and transfer to crockpot with the roast. Pour the wine on the side and add a few springs of fresh thyme and 1 rosemary twig. Cover and set the crockpot on low. Cook for at least 10 to 12 hours. Once the time has elapsed, carefully remove from crockpot and place in a serving dish. Scoop out the cooked vegetables, pour some of the braising liquid over the roast, and serve. Oven Method Set the over temperature to 225 degrees F. Cut 6 slits into the roast and insert 1 garlic clove per slit (figure 1). Mix 4 tablespoons each of salt and coarse pepper and pour onto a plate of baking sheet. Roll the beef roast on it until fully covered on all sides (figure 2). In a large cast iron pot over medium heat, add 2 tablespoons of oil and the carrots, onions, and mushrooms. Cook until they begin to caramelize. Add the remaining garlic and cook until fragrant. Remove from heat and set aside. In the same skillet or pot, add 3 tablespoons of olive oil. Once the oil is hot, gently place the roast and sear on all sides (about 45 seconds on each side). Once seared, remove from heat and return the vegetables to the pot. Pour the wine on the side and add a few springs of fresh thyme and 1 rosemary twig. Cover and cook for at least 10 to 12 hours. Once the time has elapsed, carefully remove from pot and place in a serving dish. Scoop out the cooked vegetables, pour some of the braising liquid over the roast, and serve. Instant pot Method Cut 6 slits into the roast and insert 1 garlic clove per slit (figure 1 below). Mix 4 tablespoons each of salt and coarse pepper and pour onto a plate of baking sheet. Roll the beef roast on it until fully covered on all sides (figure 2 below). In a large cast iron pot over medium heat, add 3 tablespoons of olive oil. Once the oil is hot, gently place the roast and sear on all sides (about 45 seconds on each side). Once seared, remove from heat and place in the instant pot. Add the carrots, onions, mushrooms, and remaining garlic to the instant pot. Pour the wine on the side and add a few springs of fresh thyme and 1 rosemary twig. Follow the instructions on you Instant Pot for cooking time. Once the time has elapsed, carefully remove from instant pot and place in a serving dish. Scoop out the cooked vegetables, pour some of the braising liquid over the roast, and serve. Enjoy!!! Printable PDF Recipe File for Braised Beef (Crockpot Method): Printable PDF Recipe File for Braised Beef (Oven Method) Printable PDF Recipe File for Braised Beef (Instant Pot Method)