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Refreshing Summer salad made with oranges, clementines, herbs, Greek Kalamata olives, and red onions! Prep time 10 minutes Cooking time: 0 Serves 4 people Gluten/Dairy/Soy free and Vegan Healthy, vegan, gluten free, low fat, low cholesterol, dairy and soy free, simple, delicious, and refreshing. This is a traditional salad found in the Middle East and served as a side dish for grilled meats and spicy foods. Different countries in the Middle East and Mediterranean region have different versions of this salad. Some will add lemons slices. Others add cumin seeds. Some skip the olives and others use black olives. Like any dish found in a particular region, there will always be subtle differences in the the ingredients that make the recipe personal. For this recipe I substituted the lemon juice for balsamic vinegar for a deeper layer of flavors. What is the flavor profile? Sweet, tangy, refreshing, and sharp with acidic notes. What are the ingredients in this salad? Oranges, clementines (mandarin oranges), red onion, fresh mint and cilantro (coriander), kalamata olives, salt, pepper, olive oil, and balsamic vinegar. What will I need to make this salad? A knife, cutting board, a large non-reactive bowl, a small non reactive bowl to make the dressing, and a whisk. Can I make this in advance? Yes. It will refrigerate well for days without becoming soggy. Can I make substitutions? Yes. You can substitute the balsamic vinegar for lemon juice, the kalamata olives for any olives you like, the oranges for grapefruit, and the red onion for a sweet onion. Can I add other ingredients? Yes. You can add feta cheese or shaved parmesano. Also, you could add berries and figs. What are Kalamata Olives? Kalamata olives are Greek olives grown in Kalamata and also in nearby Laconia, both located on the Peloponnese peninsula of Greece. They are almond-shaped, plump, dark purple olives from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties. Kalamata olives are often used as table olives, they are usually preserved in wine vinegar or olive oil. INGREDIENTS 4 large sweet oranges (peeled, seeded, and cut into wheels) 1 11 oz can of clementines (Mandarine Oranges, drained and liquid reserved) 1 medium red onion (peeled and julienned) 1/4 cup of Kalamata Olives (drained, pitted, sliced) 1/4 cup of fresh mint (chopped) 1/4 cup of cilantro (chopped) Salt and Pepper to taste Olive oil Balsamic Vinegar or lemon juice Method Peel and slice the oranges into wheels. Julienne the onion. Chop the mint and the cilantro. Drain the clementines (Mandarin oranges) and reserve the liquid. In a large non-reactive bowl mix the oranges, clementines, onion, cilantro, mint, and olives. In a small non-reactive bowl mix equal parts of olive oil and balsamic vinegar. Add the juice from the canned clementines (Mandarin Oranges) and salt and pepper to taste. Whisk all together until incorporated. Pour the dressing over the salad. Serve. Enjoy!!! Printable PDF Recipe File below:

Spicy, flavorful, easy to make traditional Creole Chicken. The perfect comfort dish! Prep time: 10 minutes Cooking time about 20 minutes Serves 4 to 6 people Gluten/Dairy Free This simple yet flavorful creole recipe is a favorite of mine. In less than 30 minutes I can produce a crowd pleaser that seems to always be well received by everyone at the dinner table. I really love creole cooking. It always takes me to a place of comfort. It reminds me of my mom's cooking: full of flavor and satisfying. Creole cuisine is not subtle when it comes to big flavors, and that's why it is so popular. Creole cuisine is native to New Orleans but its influences are a combination of cultural legacies that affected the area. Native American, French, Spanish, Caribbean, African, and even Middle Eastern cuisines came all together and the results could not be more spectacular. Creole cooking produces some of the most delicious and satisfying dishes in the world. What is the flavor profile? Savory, spicy, with sweet notes from the tomatoes. What are the ingredients for this dish? Chicken, the "Trinity", crushed tomatoes, Gluten Free Worcestershire sauce, garlic, bay leaves, andouille sausage (optional), my own homemade Cajun mix, fresh parsley and green onions...and hot sauce (optional). What is "The Trinity"? The Trinity is the base for any creole dish. It is green bell pepper, celery and onions cooked together to create an intense flavor and aroma associated with this cooking style. Can I make substitutions? You can substitute the chicken for shrimp. That is another famous creole dish: Shrimp Creole. What will I need to make this dish? This is a one pot or skillet dish. Aside from that, you will need a knife and a wooden spoon. Can I make this dish in a crockpot or an Instant pot? Yes! That is the beauty of this dish: you can put all the ingredients together in a pot and let it cook until it is ready. Are there other Creole dishes I could make? Yes. Three of the most famous creole dishes are Gumbo, Jambalaya, and Red Beans and Rice. You can find them all here in this website. The Following information regarding Creole cooking was published by Bethany Ewald Boltman in 1998. What is creole cooking? The inhabitants of New Orleans created Creole cuisine, a subtle group of dishes utilizing spices and rich sauces. This harmonious cuisine, born out of the mixture of cultures, evolved because of Louisiana’s geographical isolation, plus its settlers’ hardships, pride, instinct, and the Latin cultural desire to eat well. For two centuries Creole cuisine kept changing to satisfy the needs and tastes of each new group who came to settle in Louisiana. Nowadays, starting with breakfast, with its calas (rice cakes) served with cane syrup, all the way through to the after-dinner treats of café brûlot and pecan pralines, the inhabitants of south Louisiana happily eat a unique diet. Are Creole and Cajun cooking the same? No. It is a popular misconception that the terms Creole and Cajun are interchangeable. While there are similarities, Creole is the sophisticated, worldly urbanite and Cajun is the provincial country cousin. The inhabitants of New Orleans created Creole cuisine, a subtle group of dishes utilizing spices and rich sauces. The Cajuns, having settled at a later date in more remote areas of the Louisiana countryside, had to improvise with ingredients readily available in the bayous. INGREDIENTS 2 or 3 pounds of chicken breasts (cut into thin strips) 1 large green bell pepper (seeded and chopped) 1 large yellow onion (chopped) 4 celery sticks (chopped) 5 cloves of garlic (peeled and minced) 2 bay leaves 6 green onions (chopped) A handful of fresh parsley (chopped) 1 28 oz can of crushed tomatoes 4 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce 1/2 pound of Smoked Andouille Sausage (optional/ chopped into small bits or disks) Hot sauce (optional) vegetable oil Joe's Cajun Spices Mix Joe's Cajun Spices Blend 1 tablespoon of sea Salt 1 tablespoon of course black pepper 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of Spanish paprika 1 teaspoon of cayenne pepper Method Season the chicken with 2 tablespoon of Joe's Cajun Spices mix and 2 tablespoons of Worcestershire sauce. Set aside. In a large skillet over medium high heat, add 4 tablespoons of vegetable oil. Cook the celery, onion, and bell pepper for 5 minutes. Add the garlic and cook until fragrant. Add the crushed tomatoes and bay leaves. Reduce the heat to medium low and cook for 5 minutes. Add the chicken and 2 tablespoons of Worcestershire sauce. Cover and reduce to a simmer. Let it cook for 10 minutes or until the chicken is cooked. The thinner you cut the chicken the faster it will cook. Once the chicken is cooked, taste for seasonings. Add more of the Cajun Spices Mix if needed. Do not add more than 3 tablespoons of the cajun spice mix. It will make the dish very spicy... unless you like really really REALLY spicy food. Add the andouille sausage and parsley. Cook for another 5 minutes. Remove from heat, serve and top with green onions. Serve over rice and add hot sauce as desired. Enjoy!!! Printable PDF Recipe below:

Learn how to make this legendary cocktail from New Orleans made with fruit juices and rum! If you ever been to New Orleans, and walked through the streets in the French Quarter, then chances are that you either had a Hurricane in hand or saw people with them. This is one of the most famous cocktails anywhere in the city. Served in tall glasses with long straws and showcasing a beautiful bright color. What is in a Hurricane Cocktail? A Hurricane cocktail is made with either passion fruit syrup or juice, lemon juice, grenadine, and crushed ice. It is served garnished with orange slices and maraschino cherries. This is my version of The Hurricane Cocktail. It is refreshing, sweet, and loaded with rum... just perfect! Instead of passion fruit syrup, I use passion fruit juice. I also like to do a 50/50 ratio of lemon and orange juice. What is the flavor profile? Sweet, fruity, refreshing, with a tangy and crisp note from the lemon and orange juices. What are the ingredients for this cocktail? Dark rum, Cachaça or white rum, passion fruit juice, lemon and orange juices, grenadine, and crushed ice. What kind of rums can I use? You can use any white rum you want but I truly like Leblon Cachaça from Brazil, although Cachaça is not a rum. It has a sweet yet sharp flavor and it goes so well with any cocktail that requires rum. As for the dark rum, I like using either Captain Morgan Spiced Rum, Brugal or Bermudez rum from the Dominican Republic, or a Bacardi Dark Rum. However, you can use any dark rum you have at hand. 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, or Frozen Strawberry Mojito. You can get dark rum at any liquor store. Where can I get passion fruit juice? Any grocery store will have passion fruit juice. If your grocery store doesn't carry it, you can go to a Latin Supermercado or carnicería. They will carry it. Also...you can order in online. What will I need to make this? Aside from the ingredients listed above and below, you will need a cocktail shaker, a knife, and a tall glass. History of the Hurricane Cocktail by Paul Senft. The history of the Hurricane cocktail is an interesting tale of supply and demand, inspiring what would become a legendary cocktail of the southern United States. The first version of the cocktail is believed to have been served at the 1939 New York World’s Fair in Queens, at the aptly named Hurricane Bar. Not much is known about that drink, other than speculation about it containing rum, and that it was served in a Hurricane glass. Conversely, the most popular story of the cocktail’s creation can be traced directly to Pat O’Brien’s in New Orleans. The facts surrounding the cocktail’s origin also mark the recipe as a time capsule that addressed the needs of the time. In the mid-1940s, shortly after World War II ended, bourbon and Scotch whisky were in short supply. Rum, however, was plentiful. It both floated on barges down the Mississippi River and arrived at the Port of New Orleans via ships from the Caribbean. This glut in the market led spirit distributors to get creative. They offered so-called deals which required bars to buy multiple cases of rum for one case of whiskey. However, the popular cocktails of the time necessitated whiskey. Indeed, the overabundance of rum in their storerooms quickly got out of hand. As the story goes, Benson “Pat” O’Brien and his partner Charlie Cantrell, practically swimming in rum, decided to develop a new cocktail to help use it up. Although, other sources state it was head bartender Louis Culligan who invented the cocktail. In either case, it was Culligan who published the original Hurricane recipe in the now defunct Cabaret magazine c. 1956. Let's make it! Prep time: 5 minutes Cooking time: 0 Serves 2 people INGREDIENTS 3 oz Leblon Cachaça or any white rum 3 oz of Captain Morgan Spiced Rum or any dark rum 3 oz of lemon juice 3 oz of orange juice 6 oz of passion fruit juice 1 oz of grenadine 2 cups of crushed ice Maraschino Cherries and orange slices for garnishing Method In a cocktail shaker, combine the cachaça or white rum, dark rum, grenadine, and juices together. Shake for 30 seconds. Fill tall glass with crushed ice. Pour drink over crushed ice. Garnish with sliced orange and maraschino cherry. Enjoy!!! Printable PDF Recipe File below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #glutenfreeblogger #celiac #celiacs #coeliac #coeliacs #cocktails #libations

Easy to make Middle Eastern lentils salad with red onion, garlic, mint, parsley, and green onions! Prep time: 10 minutes Cooking time: 25 minutes Serves 6 to 8 people Gluten/Soy/Dairy free and Vegan This is a salad like no other. It is refreshing, tangy, refreshing, and above all... 100% delicious! It is flavorful, healthy, vegan, vegetarian, gluten free, low fat, low carbs, sugar free, no cholesterol, full of protein, loaded with vitamins and minerals, and... a great source of fiber! You can't go wrong with this salad! This is a traditional dish found in the Eastern Mediterranean, and it can be served cold or hot as a Mezze or on its own. It is perfect as a meal, side dish, appetizer, or a snack and requires minimal effort to make. What are lentils? They are legumes and are small, lens-shaped legumes, 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. What is the salad's flavor profile? Tangy, crisp, refreshing, with herbal hints and garlic tones. What are the ingredients? Lentils, fresh mint and parsley, green onions, a red onion, garlic, lemon juice, olive oil, salt, and pepper. What is better for me to use: fresh garlic or store-bought garlic puree? Either one will work just fine. I used the garlic puree to save time. What kind of lentils can I use for this dish? To be honest, any kind. You can use one, two, or a combination of multiple lentils. Just make this recipe your own. What will I need to make this dish? A large pot to cook the lentils, a large mixing bowl, and a knife. Can I make this dish in advance? Yes. You can make it 24 hours in advance and refrigerate it until needed. The flavors will marry together and it will be more delicious! How long can I refrigerate it after making it? Up to 5 days. Do you have other lentils recipes? Yes. I have a delicious Lentils and Potato Soup that is easy to make and full of flavor! Let's make it! INGREDIENTS 1 pound of dry lentils 1 medium size red onion (chopped into small bits) 4 garlic cloves or 3 teaspoons of garlic puree 1/4 cup of fresh mint (chopped) 1/4 cup of Italian parsley (chopped) 3 lemons (juice of) 6 spring onions ( green and white parts / chopped) Sea Salt & Pepper Olive oil Method In a large pot over medium high heat, add the lentils, 1 teaspoon of salt, and enough water to cover them (about 4 to 5 cups of water). Bring to a boil and lower heat to a low. Simmer for 25 minutes. Do not overcook the lentils. They should be al dente and not mushy. Remove from heat, drain, place in a large mixing bowl, and set aside While the lentils are cooking, peel and chop the onions to small bits, cut the green onions into small pieces, chop both the parsley and mind, and mince the garlic if using fresh garlic. Once the lentils are ready, add all the ingredients together. Add the lemon juice, olive oil, and salt & pepper to taste. Mix well. Serve either hot or cold. Enjoy!!! Printable PDF Recipe File below:

A delicious easy to make and quick shrimp dish with lime, garlic, and cilantro! This amazing shrimp recipe is full of flavor and it is so easy to make! It takes less than 10 minutes! You can make it for dinner, a snack, or as appetizers. It truly requires minimal effort yet the final product is an incredibly flavorful dish. What is the favor profile? One of the ingredients is lime so the final product has a high acidic taste. The cilantro gives it a herbal spicy note and the garlic makes it...well...garlicky. lol What ingredients will I need to make this? Shrimp or prawns, garlic, limes, cilantro, salt, pepper, and olive oil. That's it! Can I add other ingredients? I recommend adding a diced jalapeño or a Thai chili for extra flavor and heat if you like spicy hot shrimp. What can I serve this with? Rice, plantain chips, over mixed greens, tacos, etc... The sky is the limit! Let's make it! Prep time: 5 minutes Cooking time: less than 10 minutes Serves 2 to 4 people INGREDIENTS 12 to 16 colossal shrimp or prawns (deveined/tails on) 1 cup of fresh cilantro (chopped) 3 teaspoons of garlic puree or 3 garlic cloves (peeled and minced) 1 lime (juice of) Sea Salt & Black Pepper to taste Olive oil 1 jalapeño or Thai pepper (seeded and diced) Optional Method Lightly season the shrimp with salt and pepper. Set aside. Add two to 4 tablespoons of olive oil in a large skillet over medium heat. Cook the garlic puree or minced garlic in the oil until fragrant, making sure it doesn't burn. Add the shrimp, cilantro, and jalapeño/Thai pepper (optional). Cook until the shrimp turns color. Squeeze the lime over the shrimp and cook until they turn pink. Remove from heat and serve. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #glutenfreeblogger #celiac #coeliac #celiacs #coeliacs #limecilantroshrimp

Delicious and easy to make gluten free banana cranberry bread pudding served with a spiced rum sauce! Prep time: 30 minutes Cooking time: 60 to 70 minutes Serves 8 to 10 people Gluten/Soy Free and Ovo-Lacto Vegetarian Who doesn't love bread pudding? It is one of my favorite deserts in the world. So easy to make and so comforting...specially when done with a buttery spiced rum sauce! Yum!! I grew up eating Bread Pudding. It was one of those deserts that always made me smile. Whether served cold or hot, it was always well received and consumed entirely! I created this recipe over 25 years ago after visiting New Orleans. I loved the bread pudding there so much that I wanted to replicate the recipe while adding my own personal touches. Cue the bananas and cranberries. It is my fusion of two deserts I like: bread pudding and Bananas Foster. Both sinfully delicious, decadent, and sublime in my eyes. What is the flavor profile? It truly depends on the ingredients. This particular bread pudding has a mild banana flavor accentuated by the cinnamon and run sauce. What are the ingredients I will need to make this? You will need stale gluten free bread (white preferably), eggs, cream, bananas, dried cranberries, sugar, unsalted butter, brown sugar, cinnamon, salt, and spiced rum. What kind of bread will I need? As mentioned above, you will need a stale gluten free bread, white preferably. I found these amazing gluten free baguettes at Whole Foods. If you don't have specialty stores in your area you either order the baguettes online or use whatever gluten free white bread you can find. Maker sure you let the bread go stale before using it. What else will I need to make this? A large mixing bowl, a baking dish, and your hands. Can I make substitutions? To be honest, I have not made any substitutions so I can't advice on that. However, understanding that some people have particular food allergies, feel free to adapt the recipe to your needs. Let me know how it turns out! Can I use any kind of rum? I recommend a spiced rum or a dark rum. The darker the rum the better. INGREDIENTS 6 eggs 2 cups of heavy cream 1 1/2 cups of sugar 2 oz of dried cranberries 3 bananas 15 oz of Against the Grain Gourmet Original Gluten Free Baguettes (2 baguettes) 1/8 teaspoon of salt 1/2 cup of unsalted butter for bread pudding (room temperature) 1/2 cup of unsalted butter for sauce cinnamon 1/4 cup of brown sugar 1/2 cup of Captain Morgan Spiced Rum Method Preheat oven to 350 degrees F. In a large mixing bowl, mix the eggs, sugar, 1/2 cup of butter, salt, 1/4 teaspoon of cinnamon, and cream. Whisk all together. Break the baguettes into small pieces and add to the wet ingredients. Using your hands, squeeze all together until it becomes pliable. Mix well and allow it to soak for at least 20 minutes. Generously grease a deep baking dish. Mash the bananas with a fork and add them to the wet ingredients. Incorporate well. Add the cranberries. Pour the mixture onto the greased baking dish. Bake in oven for 1 hour. In a saucepan add 1/2 cup of unsalted butter, brown sugar, 1/4 teaspoon of cinnamon, and rum. Bing to a boil, reduce heat to simmer, and set aside. Once the baking time has elapsed, check the bread pudding. Insert a knife or toothpick in different places. If they come out clean, it is done. If not, bake for another 10 minutes. Remove bread pudding from oven. Allow it to cool down for 20 minutes before cutting into it. Serve by pouring the sauce on top and garnishing with cream and fresh fruit. Enjoy!!! Printable PDF Recipe below:

Learn how to make a traditional Italian Mushroom risotto with garlic and herbs! Prep time: 10 minutes Cooking time: about 40 minutes Serves 4 people Gluten/Dairy/Soy Free Vegetarian Risotto...creamy, flavorful, and delicious. It is 100% vegetarian, gluten free, dairy free, soy free, and low fat. It is one of those things that requires patience but once the technique is mastered, it becomes pretty easy to make. The star of the dish is the rice. The perfect Risotto is creamy yet "al dente". It must have a "bite" as you eat it. It shouldn't be too mushy or too hard. Reaching that perfect "bite" takes patience and lots of stirring. The creaminess of the Risotto is achieved by adding air into the rice during the cooking process This is achieved by constant stirring of the rice. Some people add milk or cream to make it creamy, which is not an ingredient commonly associated with the dish. Others use long grain rice. A Risotto should not have any cream or milk in it and should be made only with arborio rice. That's how you can tell the difference between a real Risotto and something that has been mislabeled as one. I remember having an amazing plate of Risotto in Venice, Italy. The rice was infused with truffle oil and every bite was perfect. It was everything a Risotto should be: creamy, simple, and full of flavor. What are the ingredients I'll need to make Risotto? My recipe for Risotto calls for mushrooms, garlic, fresh herbs, vegetable broth, white wine, simple spices, and olive oil. I believe the simpler the Risotto the better it tastes. What is the flavor profile? Earthy, herbaceous with notes of garlic. The combination of mushrooms and garlic is alway a great one! What ingredients will I need to make this? Rice, vegetable stock, white wine,onions, garlic, thyme, parsley, olive oil, salt, and pepper. Truffle oil is optional. What kind of mushrooms can I use? Sliced porcini or button mushrooms will do. But if you have a particular type of mushrooms you like: go for it! What kind of rice should I use? Arborio rice. If you want the real risotto experience, just splurge a bit on Arborio rice. It is worth it. I normally use Arborio rice for paella as well. It is always a good thing to have some in the pantry. What will I need to make Risotto? You will need a wooden spoon, a ladle, a saucepan, a large pot, and lots of patience. INGREDIENTS 1 1/2 cups of Arborio rice 4 cups of Swanson Vegetable Stock 1/2 cup of white wine 1 1/2 cups of mushrooms (chopped) 1 medium yellow onion (chopped) 4 cloves of garlic (minced) 1/2 teaspoon of fresh thyme 1/2 cup of fresh Italian parsley (chopped) olive oil salt and pepper to taste Truffle oil, optional Method Heat up the vegetable broth either in a saucepan or in the microwave. Keep warm. In a large pot over high heat, add 4 teaspoons of olive oil. Sauté the onions until translucent. Add the garlic and cook until fragrant. Add the mushrooms and cook for 8 minutes. Add the thyme, rice, and parsley. Add the wine, a pinch of salt and pepper. Stir frequently. When the rice has absorbed most of the liquid, add 1/2 cup of the warm vegetable stock. Stir continuously. Repeat until all the stock has been utilized. The rice will absorb the liquid and expand. Taste frequently for salt and pepper. Adjust as needed. Taste for consistency. It should be creamy and al dente. This whole process of stirring and adding more liquid should be at least 30 minutes long. Once ready, transfer risotto to a serving plate and top with fresh parsley and a dash of olive oil or truffle oil. Enjoy!!! Printable PDF Recipe below:

A wonderful refreshing and easy to make cocktail full of Caribbean flavors! Simply put, this cocktail is delicious beyond belief! The combination of the banana liquor, coconut rum, and spiced rum with the fruit juices is alway a win-win in my book. I hope you enjoy it as much as I do! What is the flavor profile? Fruity and sweet. There are coconut, pineapple, and orange notes. Let's make it! Prep time: less than 5 minutes Cooking time: 0 Serves 1 INGREDIENTS 1 oz De Kuyper Creme de Banana 1 oz Malibu Caribbean Rum with Coconut Liquor 1 oz Captain Morgan Spiced Rum 4 oz Orange Juice 4 oz Pineapple Juice 1/2 oz of Grenadine Crushed Ice Method Combine the creme de banana, Coconut rum, spiced rum, orange juice, and pineapple juice. Mix well. In a tall glass with crushed ice, add the grenadine. Pour the alcohol beverage onto the tall glass. Garnish with Maraschino cherries and an umbrella and serve. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #glutenfreeblogger #celiac #coeliac #celiacs #coeliacs #cocktails #libations

A delicious tomato soup made from scratch with fresh ingredients and 100% gluten free, vegetarian, vegan, healthy, and delicious! Prep time: about 10 minutes Cooking time: 45 minutes Serves up to 4 people Gluten/Soy/Dairy Free Vegan/Vegetarian Roma tomatoes, red bell peppers, onions, garlic, herbs, and spices create a wonderful light soup with rich flavors and smooth consistency. I love tomato soup. During the winter, when sick, or when needing a snack it is my to go soup. Love to have grilled cheese with a nice warm bowl of tomato soup. The problem has always been finding a store bought tomato soup that didn't have gluten in the ingredients or finding a gluten free tomato soup that actually tasted somewhat decent. So... I made my own! 😊 For a no-cooking cold tomato soup recipe click here. What is the flavor profile? Tangy, sweet, herbaceous, with a hint of garlic and heat from the cayenne pepper that pleasantly lingers. What are the ingredients? Tomatoes, red bell peppers, yellow onions, garlic, fresh thyme, fresh parsley, fresh basil, salt and pepper, vegetable broth, garlic powder, tomato paste, cayenne pepper (optional), olive oil, and sugar. What do I need for this soup? A baking dish or tray, a large pot, and an immersion blender or a blender. Let's make it! INGREDIENTS 10 Roma tomatoes 2 red bell peppers (seeded) 12 garlic cloves 2 large yellow onions fresh thyme 4 cups of Swanson Vegetable Stock 3 tablespoons of Cento Tomato Paste 1 teaspoon of garlic powder salt and pepper to taste .5 OZ (14 g ) of fresh basil 1/4 cup of fresh Italian parsley (chopped) 1 to 3 tablespoons of sugar 1 teaspoon of cayenne pepper (optional) Olive oil Method Set the oven on high broil. Wash the tomatoes and peppers. Cut tomatoes in half. Seed the peppers and cut them into small pieces. Place them on a baking dish. Peel and quarter the onions. Peel the garlic. Place them on baking dish with tomatoes and peppers. Drizzle with olive oil. Sprinkle some thyme springs on top (figure 1). Place in the oven's middle rack and let it cook for 10 minutes. Once the time has elapsed, remove from oven (figure 2). In a large pot over high heat, add 2 tablespoons of olive oil. Remove the garlic from the baking dish and transfer to the pot with oil. Cook until fragrant. Add the tomatoes, onions, peppers, 1/2 tablespoon of fresh thyme, and the basil. Cook for about 5 minutes. Add the vegetable broth, 1 teaspoon of salt, 1 teaspoon of pepper, the garlic powder, and the tomato paste. Bring to a boil and reduce heat to low. Simmer for 25 minutes. Add the cayenne pepper (optional), parsley, and one tablespoon of sugar. Taste for salt and pepper and adjust. If you require more sugar, add another tablespoon of it. You can control how sweet you wish the soup to be by adding the sugar in increments. Stir all together. For the next step, you could use either an immersion blender or a regular blender. Be careful as the soup will be very hot. Liquify the soup and pass it through a mesh strainer to remove the solids. Make sure you extract as much liquid as possible from the pulp. Return strained liquid to pot and add some fresh thyme and parsley. Cook for 5 minutes. Serve and top with cream (optional), yogurt (optional), sour cream (optional), tabasco sauce (optional), or cheese (optional) and alongside with a grilled cheese sandwich (optional). Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #joeandtheglutenfeelife #glutenfreeblogger #celiac #celiacs #coeliac #coeliacs #tomatosoup

A healthy easy-to-make and delicious one pot lentil soup that packs a lot of Mediterranean flavors! Prep time: 20 minutes Cooking time: 55 minutes Serves 6 to 8 people Gluten/Soy Free and Lacto-Vegetarian Inspired by an old Armenian Lebanese recipe I was gifted over two decades ago, this spicy lentil soup is modernized with the addition of multiple ingredients without compromising the authenticity of it. There’s no lack of flavor in this soup. The combination of vegetables, herbs, and spices create such a wonderful and delectable dish that can be enjoyed as a full meal or a snack. Either way... it is delicious! This soup is perfect for those living a vegetarian or vegan lifestyle as well as for those looking for healthy recipes to add to their repertoire. What are lentils? They are legumes and are small, lens-shaped legumes, 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. For example, 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. What is the soup's flavor profile? Tangy, herbaceous, and earthy. There are layers of flavors from the carrots, potatoes, herbs, and spices. What are the ingredients? Lentils, celery, potatoes, carrots, cilantro, cumin, thyme, vegetable stock, lemon juice, tomato puree, and spices. What will I need to make this soup? A large pot, a vegetable peeler, and an immersion blender. I have younger kids and they are picky...can I make this kids friendly? Yes...you can blend it all and make it more of a puree. INGREDIENTS 16 oz of lentils 1 large sweet onion (chopped) 3 celery sticks (chopped) 4 carrots (peeled and chopped) 6 cups of Swanson Vegetable Broth 1 teaspoon of fresh thyme 1 red bell pepper (seeded and chopped) 1 cup of cilantro 1 teaspoon of cumin Salt to taste 1/2 teaspoon of red pepper flakes (optional) 1/2 teaspoon of black pepper 15 oz can of Red Gold Tomato Purée 3 small yellow potatoes (cubed) 2 cups of water 1 lemon (juice of) Plain or Greek yogurt (optional) Olive oil Method Rinse the lentils and remove any debris. Wash and cube the potatoes. Add 4 tablespoons of olive oil in a large pot over medium high heat. Sauté the onions, celery, cilantro, red bell pepper, and carrots for 5 minutes. Add the lentils, tomato purée, thyme, cumin, black pepper, 1 teaspoon of salt, water, and vegetable stock. Bring to a boil and reduce heat to medium low. Add the potatoes and red pepper flakes. Cover and let it simmer for 35 minutes. Once the time has elapsed, taste for salt and adjust. Let it simmer uncovered for another 20 minutes. Remove from heat. Using an immersion blender purée half of the soup. If you don’t have an immersion blender just use your regular blender. Add the lemon juice and check for salt. Adjust as needed. Serve with or without a dollop of yogurt. Enjoy!!! Printable PDF Recipe below:

Tangy, spicy, crunchy, and delicious! This shrimp salad will be a new family favorite! Got some cooked shrimp in the fridge and need a quick recipe for it? Look no more! This recipe is easy to make, packs lots of flavor, and it is versatile. You can serve it as a salad, a sandwich, tacos, lettuce wraps, or with chips. Either way: it is delicious! I came up with this recipe after finding a whole bag of precooked shrimp in my freezer. I was hungry and needing a quick snack. I gathered some ingredients from the pantry and within 10 minutes I was enjoying a wonderful meal. This dish is Pesco Vegetarian. What is the flavor profile? Tangy and spicy with herbal notes. The mini peppers and Vidalia onion add a wonderful sweet profile that compliments the shrimp. The celery and green onions add a nice crunch. What will I need to make it? About 40 precooked large shrimps, mayonnaise, dill, green onions, a sweet onion, sweet peppers, celery, green onions, fresh parsley, salt, pepper, cayenne pepper, lemon juice, and olive oil. Can I substitute the Shrimp for something else? Yes. You can use crab meat or lobster. Is there any cooking involved? No. There is no cooking involved. How do I serve it? As mentioned above, you can either serve it over mixed greens, make a sandwich with it, make tacos, do lettuce wraps, or just eat it with chips (corn chips or pita chips). Let's make it! Prep time: less than 10 minutes Cooking time: 0 Serves 4 to 6 people INGREDIENTS 30 to 40 large pre-cooked frozen shrimp 1 medium Vidalia Onion (chopped) 4 spring onions (chopped) 2 lemons (juice of) 1 celery stick (chopped) 1 tablespoon of Dill (chopped) Fresh Parsley (chopped) 3 mini sweet peppers (red, yellow, and orange / seeded and chopped) Cayenne Pepper to taste Salt and Pepper to taste 3 tablespoons Olive oil 3 tablespoons of Hellmann's mayonnaise Method Chop the onion, green onions, celery stick, dill, parsley, and sweet mini peppers. Add into a non-reactive bowl. Make sure you defrost the shrimp and remove all the tails. Add the shrimp to the bowl. Mix the olive oil, lemon juice, and mayonnaise together. Add to the bowl and incorporate all well. Add the cayenne pepper, salt, and pepper to taste. Serve. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #glutenfreeblogger #celiac #coeliac #coeliacs #celiacs

Spicy, savory, delicious... easy to make. This traditional Thai Salad is bound to become a new favorite! There are many different names for this dish: Nam Tok, Waterfall Steak, Thai Beef Salad, Beef and Onions Salad... It all depends on the country in Southeast Asia where it is made. Also, there are two different versions for the dish: salad or soup. It really doesn't matter what it is called or how it is prepared...it is just delicious! What is Nam Tok? Nam Tok is a Southeast Asian beef salad or soup. In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig's blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings, green vegetables and spices. This type of soup has an intense, rich and pleasant taste and is often served by streetside vendors in small food stalls. What is the flavor profile of Nam Tok? Nam Tok is salty, crisp, minty, spicy, and savory...with a hint of sweetness. What are the ingredients for Nam Tok? Beef, soy sauce, fish sauce, limes, garlic, sugar, black pepper, mint, cilantro (coriander), green onions, red onions, ginger and lemongrass (optional), and Khao Khua. What is Khao Kua? Khao Khua is grinded roasted sticky rice and it is very easy to make. It is a common ingredient in South Asian cuisine. Feel free to substitute with crushed peanuts if you wish to do so. What will I need to make Nam Tok? Either a grill or a skillet, a ziploc bag to marinate the steak, a skillet to roast the sticky rice, and a blender, coffee grinder, or food processor. Let's make it! Prep time: less than 10 minutes Marinating time: 30 minutes to 2 hours Cooking time: 20 minutes INGREDIENTS Marinade 1 cup of Tamari Reduced Sodium Gluten Free Soy Sauce 1 tablespoon of sugar 1 tablespoon of freshly grated ginger (optional) 1 tables of crushed lemongrass (optional) 2 limes (juice of) 1 tablespoon of black pepper 4 cloves of garlic (peeled and minced) Salad 1.5 to 2 pounds of steak 0.5 oz (14 g) fresh mint 3 tablespoons of Thai Kitchen Premium Fish Sauce (Gluten Free) 1 teaspoon of sugar 1/2 cup of chopped cilantro 1 Thai chili (chopped) or 1 teaspoon of red pepper flakes 3 limes (juice of) 6 green onions (chopped) 1 medium red onion (sliced/julienned) 1 tablespoon of Khao Khua or crushed peanuts Romaine Lettuce Khao Khua 1/4 cup of sticky rice Method Step 1: Marinate the Steak Combine soy sauce, 1 tablespoon of sugar, ginger, lemongrass, black pepper, garlic, and the juice of 2 limes. Place the steak in a ziploc bag and por the marinade over it. Seal it and let it rest in the refrigerator 30 minutes to 2 hours. Step 2: Make the Khao Khua On a skillet at medium heat, toast the right until it becomes golden in color (about 25 minutes) Stir frequently. Remove from heat and place the toasted rice in a coffee grinder, blender, or food processor. Blitz until the rice is pulverized. Set aside. Step 3: Grill the Steak Remove steak from marinade. Using a grill or a skillet, cook the steak to you liking. Once ready, remove from heat and let it rest. Step 4: Make the Salad Combine fish sauce, mint, chopped cilantro,1 teaspoon of sugar, chopped chili or red pepper flakes, juice of 3 limes, and chopped green onions. Slice the red onion. Cut the steak into thin slices (about 1/2 inch). In a non reactive bowl mix the before mentioned ingredients. Serve over Romaine lettuce and top with Khao Khua. Enjoy!!! Printable PDF Recipe below: #Glutenfree #Celiac #coeliac #joeandtheglutenfreelife #glutenfreelife #Glutenfreeblogger #namtok