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Learn how to make this delicious six-ingredients apple spread! Prep time: about 20 minutes Cooking time: 12 to 18 hours Yields: about 10 to 12 cups Gluten/Soy/Nuts/Dairy free Vegetarian/Vegan Apple Butter... creamy and flavorful. Perfect companion for toasts, biscuits, or muffins. This apple reduction is a good breakfast choice to add a little bit of both sweetness and tartness to every bite. Apple butter is quite easy to make and requires only six ingredients: apples, refined white sugar, dark brown sugar, cinnamon, vanilla, and salt. One extra ingredient is also needed and that is patience. It takes anywhere from 12 to 18 hours to make, and that is the catalyst that ensures a dark color and deep flavor. Apple Butter is 100% gluten free, dairy free, nuts free, soy free, vegetarian, and vegan! For this particular recipe I use a slow cooker. All I do is peel and core the apples, mix all the ingredients together in the slow cooker... and forget about it for about 12 to 18 hours. Pretty simple yet delicious! What is Apple Butter? Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. What ingredients will I need to make Apple Butter? Apples, white and brown sugar, cinnamon, vanilla, and salt. What else will I need to make this? A slow cooker, a blender/food processor/inversion blender, a peeler, a sharp knife, an apple corer, measuring cups and spoons, a cutting board, and a wooden spoon. What kind of apples are used to make Apple Butter? Different types of apples can be used for the production of apple butter. Apples are chosen based on their physical and chemical properties – such as hardness, sweetness, acidity/tartness, etc. Soft apples are often chosen for the production of apple butter because they can be broken down more easily and faster when cooked. These types of apples include: McIntosh (soft, creamy), Cortland (soft, sweet-and-tart, all-purpose), Granny Smith (tartness sweetens upon cooking, ideal complement to savory and salty foods). Can I make additions? You can add 1/4 cup of water or apple cider to the mix. You can also add some 1 tablespoon of lemon or lime juice to enhance the natural tartness of the sweet apples. Last but not least, you could add other spices (star anise, cloves, nutmeg, etc.) Can I make substitutions? You can use Muscovado sugar instead of dark brown sugar. You can use Caster Sugar instead of refined white sugar. How do I store the Apple Butter? Apple butter is typically packaged in the same way whether it is prepared in a factory setting or made at home. It can be packaged mechanically in jars or cans through the use of machinery. Apple butter is a product created as a means of preserving apples. Due to its high acidity, high sugar content and low amounts of free water, an opened package can be kept for months at room temperature without spoiling. Nevertheless, there are numerous methods that can be used for the storage of apple butter. No method is 100% dependable, as there is always a chance of the presence of bacteria or other microorganisms within the food itself, on the storage equipment or in the storage facility. Typically, the jars are sterilized before packaging to ensure no harmful microorganisms or bacteria will infect the product, causing it to spoil. Ideally, jars are sterilized using a combination of high temperature heating and ensuring a tight seal. Apples are a high acid food, with a pH below 4.6. Therefore, the apple butter can be placed in hot jars without chances of compromising quality of the product. The main sources of spoilage, molds, yeasts and enzymes, are killed at the temperatures reached in the hot water bath during the sterilization process for cans and jars. The spoilage microorganisms in acid foods can be destroyed in a small amount of time at temperatures below that of boiling water, so there is little risk of microorganisms appearing in the food product itself. Freezing jars of apple butter can help to maintain quality and inhibit bacterial growth. This storage method does not destroy pre-existing microorganisms that may be present in the product, so it is important to be wary when consuming previously frozen product. Boiling jars during the sterilization process. Applying high temperatures over a specified period of time can not only aid in the sterilization of the jars or cans used in packaging, but it can help maximize the storage time of the apple butter or other products. Boiling the jars will remove the oxygen remaining in the jar, which forms a tight seal between the lid and the rim. The heat used for this method of canning can be sufficient to kill bacterial cells found in the food. Only high-acid food with a pH of 4.6 or less can be processed using the boiling water bath method. This is because high-acid foods prevent the growth of spores of the bacterium Clostridium botulinum, which cannot be killed by boiling. Foods with a pH of more than 4.6 can allow the spores to grow. Vacuum Sealing. Similar to the boiling process, vacuum sealing jars or cans of apple butter can remove remaining oxygen in the jar, forming a tight seal. The vacuuming process can be done in both a large-scale factory manner or at home with a mechanical vacuum sealer. Special devices, such as a vacuum pack sealer, can be fitted with specific jar attachments to fit over the lid of a jar and create a secure fit. Pressurization. Low-acid foods can be processed in a pressure canner to get rid of the risk of botulism; however, this treatment is not necessary for high-acid foods such as apple butter. Apple butter does not require sterilization at extremely high temperatures to reach optimum storage and maintain quality, so the pressure canning process is not typically used for this product. SOME USEFUL INFORMATION What is the difference between Apple Sauce and Apple Butter? The differences are found in the consistency of the final product, color , flavor, and cooking times. Apple sauce just needs to be cooked until the apples are soft enough to be pureed, while apple butter needs to be cooked until the apples brown, break down and thicken. As a result of its long cooking time, apple butter is a much darker, caramel brown color, while apple sauce is usually a lighter golden color. Apple sauce has a more liquid consistency while apple butter is thicker and is more spreadable. What kind of apples are used to make Apple Butter? Different types of apples can be used for the production of apple butter. Apples are chosen based on their physical and chemical properties – such as hardness, sweetness, acidity/tartness, etc. Soft apples are often chosen for the production of apple butter because they can be broken down more easily and faster when cooked. These types of apples include: McIntosh (soft, creamy), Cortland (soft, sweet-and-tart, all-purpose), Granny Smith (tartness sweetens upon cooking, ideal complement to savory and salty foods). Origins of Apple Butter The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. Is there dairy in Apple Butter? The product contains no actual dairy butter; the term butter refers only to the butter-like thick, soft consistency, and apple butter's use as a spread for breads. Sometimes seasoned with cinnamon, clove, and other spices, apple butter is usually spread on bread, used as a side dish, an ingredient in baked goods, or as a condiment. Apple butter may also be used on sandwiches to add an interesting flavor, but is not as commonly used as in historical times. Are there other ingredients that can added to Apple Butter? Vinegar or lemon juice is sometimes mixed in while cooking to provide a small amount of tartness to the usually sweet apple butter. The Pennsylvania Dutch often include apple butter as part of their traditional 'seven sweets and seven sours' dinner table array. What can I use Apple Butter for? Apple butter can be used as a spread for bread, as a fat substitute in reduced-fat or fat-free cooking, as well as vegan recipes. Ingredients 10 lbs of mixed apples, washed, peeled, cored, and chopped 3/4 cup of brown sugar 3/4 cup of refined white sugar 3/8 teaspoon of salt 1/2 tablespoon of vanilla 1/2 tablespoon of cinnamon Method Wash, peel, core, and chop the apples. Add all the ingredients in the slow cooker. Cook on low for 12 hours. Transfer the contents onto a food processor or blende. Blitz until purée. Return to the slow cooker and cook for another 2 to 4 hours to achieve your desired consistency. Enjoy!!! Download and Print this Recipe (PDF File)

Learn how to make traditional and delicious soup that is perfect on its own or as a base for other dishes. Prep time: about 10 minutes Cooking time: about 40 to 50 minutes Yields: about 10 cups Gluten/Soy/Nuts free French Onion Soup...what's not to like about it? It is delicious, comforting, full of flavor, and so easy to make! It is perfect by itself or as a base for other dishes. Not matter how you serve it, it will be a hit! This is a must in your culinary repertoire. It will impress those at the dinner table and will gain you accolades from the most hardcore picky eaters in your family. What is the flavor profile? Savory with sweet notes, herbaceous, bold, and sharp. What ingredients will I need? Sweet onions, garlic, beef or bone broth, unsalted butter, gluten free flour, sea salt, black pepper, bay leaves, fresh thyme, red wine, Gruyere Cheese, and a gluten free baguette. What kind of dry red wine can I use to make this? You can use any of the following: Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo. What else will I need to make this? A large cast iron pot to soup pan, a knife, a cutting board, measuring cups and spoons, a wooden spoon, a ladle, a grater, small ramekins or oven bowls, and a baking tray. Can I make substitutions? Yes...you can use any mild flavored onions. Do not use red onions. Also instead of Grùyere you can use Fontina, Swiss, Manchego or Gouda cheese. Can I make this vegan or vegetarian? You can substitute the butter for margarine, vegetable shortening or any vegan alternative for butter that you prefer. You can also substitute the beef broth for vegetable broth. Finally, you can use any vegan alternative for cheese that you like. Some Useful Information What is French Onion Soup? French onion soup is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup may be served as a meal in itself or as a first course. Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It was introduced to the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. It is often finished by being placed under a salamander in a ramekin with croutons and Comté melted on top. The crouton on top is reminiscent of ancient soups. Recipes for onion soup vary greatly. Though the liquid is usually meat stock, it may be simply water. Milk may be added. It may be thickened with eggs or flour. It may be gratinéed or not. Generally, recipes specify that the onions should be cooked slowly, becoming caramelized. Brandy, sherry, or white wine is added at the end to deglaze. The soup base is often topped with slices of (toasted) bread (a "croute" or "crouton"). For the gratinéed version, the croute is topped with cheese and broiled or baked. The soup is then immediately served in the bowl or ramekin in which it was broiled (grilled), baked, or—in family-style—immediately transferred to individual serving bowls via a ladle. Source: Wikipedia What is Grùyere Cheese? Grùyere is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the appellation d'origine contrôlée (AOC), which became the appellation d'origine protégée (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese, and is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century this was not always the case. It is the most popular Swiss cheese in Switzerland, and in most of Europe. Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental. It is also traditionally used in French onion soup, as well as in croque-monsieur, a classic French toasted ham and cheese sandwich. Gruyère is also used in chicken and veal cordon bleu. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop le tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyère. Sparkling cider and Bock beer are also beverage affinities. Source: Wikipedia INGREDIENTS 5 sweet onions, sliced 8 cups of gluten free Swanson Beef Broth or Bone Broth 1 cup of dry red wine (Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, or Tempranillo) 4 cloves of garlic, chopped 3 tablespoons of gluten free flour 1/2 cup of unsalted butter 2 bay leaves 4 fresh thyme sprigs Sea salt to taste black pepper to taste 1/2 pound of Gruyere, grated 1 gluten free baguette, sliced Method In a large cast iron pot or soup pan, over medium heat, melt the butter. Add the onions, garlic, bay leaves, thyme, and 1 teaspoon of salt and pepper both. Cook for about 20 to 25 minutes or until the onions have caramelized. Add wine, bring to a boil and cook until all the wine has evaporated, leaving the onions dry. Discard thyme sprigs and bay leaves. Turn heat to low and the flour. Cook for another 8 minutes and add the beef broth or bone broth. Simmer for 10 to 12 minutes. Taste for seasonings and adjust the salt and pepper levels to your liking. Set your oven broiler on high. Ladle the soup into single serving ramekins or your desired oven containers. Top with a slice of the gluten free baguette and Gruyere. Place ramekins in a baking tray and under broiler for 3 to 5 minutes or until the cheese is bubbly and golden brown. Remove from oven and carefully serve. The ramekins will be hot so use precaution. Enjoy!!! Printable Recipe (PDF) Below:

A delicious and easy to make juicy turkey, brined and roasted to perfection! Prep time: 30 minutes Resting Time: 12 to 48 hours Cooking time: varies from 2.5 hours to 6 hours Yield depends on the size of the turkey Gluten/Dairy/Soy/Nut It is that time of the year again: Holidays Season!!! Lots of cooking and hungry mouths to feed! But don't worry...I am here to help with the most important part of dinner and center piece: the turkey! This beautiful turkey packs a lot of flavor and has a succulent crispy skin. It is just perfect! Cooking a turkey is really not that hard. I only requires patience and time. This recipe is so simple that anyone can do it, and the final results are just visually stunning and spectacularly delicious! The herbs and lemons used on this recipe is what makes it so flavorful. The best part is that all the herbs are very easily found in your fridge or at your local grocers. What is the flavor profile? Herbaceous, tangy, aromatic, savory, and a hint of spicy. What ingredients will I need to make this turkey? Fresh herbs (sage, rosemary, thyme), lemons, garlic, garlic powder, ground sage, onion powder, paprika, sea salt, black pepper, crushed pepper flakes, olive oil, and of course...a whole turkey. For the brine you will need: yellow onions, garlic, oranges, water, salt, black pepper, brown sugar, bay leaves, fresh parsley, fresh thyme, fresh sage, cumin seeds, What else will i need to make this? A large mixing bowl or pot to brine the turney in, a large turkey pan with a rack, measuring cups and spoons, a cutting board, a knife, a small container to mix the rub in, and aluminum foil. Can I make substitutions? Yes. You can substitute the sea salt with kosher salt, the paprika with smoked paprika, and the olive oil with vegetable oil. Some Useful Information What is a Brining? In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period. INGREDIENTS Brine Ingredients 2 large yellow onions, unpeeled and halved 4 heads of garlic, unpeeled and halved 2 oranges, halved 8 to 12 cups of cold water 1 cup of salt 1/2 cup of black pepper 1 cup of brown sugar 4 bay leaves fresh parsley fresh thyme fresh sage 2 tablespoons of cumin seeds Rub Ingredients 3 sprigs of fresh rosemary 3 sprigs of fresh sage 5 sprigs of fresh thyme 3 tablespoons of garlic powder 3 tablespoons of onion powder 1 tablespoon paprika 1 teaspoon of ground sage 8 tablespoons sea salt 3 tablespoons of black pepper 1 teaspoon of crushed pepper flakes Other Ingredients A whole turkey 3 lemons 3 heads of garlic 8 cloves of garlic (peeled) Olive oil Method for the Brine Place all the ingredients for the brine into a large pot over medium heat. Slowly bring to a boil and immediately remove from heat. Add enough ice to shock and cool the hot brine. Make sure you add the ice in increments. Once you see the ice is not melting, stop adding ice. Transfer the brine into the container you will use to brine the turkey in. Slowly place the turkey in the container. Make sure the brine is at least 1" above the turkey. Place in the refrigerator and let it rest anywhere from 12 to 48 hours. Do not freeze. Once the time it's up, remove the turkey and discard the brine. Method for the Rub Chop fresh rosemary, thyme and sage. In a bowl add the chopped herbs and the rest of the ingredients. Mix well. Double the quantity of the prepared rub for fowls over 16 pounds. Method for the Turkey Preheat oven to 325 degrees F. Pat dry turkey with paper towels. Rub turkey generously with Olive oil. Halve the lemons and garlic heads. Fill turkey cavity with at least 3 tablespoons of the rub. Insert all lemons and garlic head inside the cavity. Apply the rest of the rub all over the turkey. With a knife make small incisions in the turkey and insert a garlic clove in each incision. Place turkey in baking/roasting dish with a rack and bake according to the instructions on the chart below. After the time is up or the turkey's interior temperature reaches 165° F , remove the turkey from the oven and cover with tin foil, allowing it to rest until serving time. Enjoy!!! Printable Recipe (PDF) below:

Learn how to make this delicious and easy to make no-bake banana pudding! Prep time: about 5 minutes Cooking time: 30 minutes Yields 8 to 10 servings Gluten/Soy/Nuts free and Lacto/Ovo Vegetarian If you are looking for an easy to make dessert that will delight children and adults alike, look no more. I have come up with a delicious no-bake Banana Pudding inspired by the traditional recipes from the Southern parts of the United States. This no-bake banana pudding is layered with vanilla wafers, homemade vanilla custard, and fresh bananas and topped with vanilla whipped cream and wafers. It is truly sinful and delicious! The best part? It is done under 30 minutes! You can showcase this no-bake banana pudding at your next family dinner, church event, office potluck dinner, or any other social gathering. What is Banana Pudding? Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. What ingredients will I need to make this dessert? Milk, whipping cream, sugar, egg yolks, salt, vanilla, powdered sugar, cornstarch, and bananas. What else will I need to make this? A large saucepan, a whisk, measuring cups and spoons, a ladle, a cutting board, a knife, and a trifle dish or baking dish. Where does Banana Pudding come from? Banana Pudding is commonly associated with Southern American cuisine, however, it can be found around the country. Is it a trifle? Banana Pudding closely resembles an English trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. How is Banana Pudding made? Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. Other recipes omit the wafers. An early banana pudding recipe was published in The Kentucky Receipt Book, by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers. What is Tempering? Tempering eggs is a technique in which a hot liquid, usually dairy, is slowly added in a thin stream and in small amounts to eggs while constantly whisking. This process allows you to slowly and carefully raise the temperature of the eggs without scrambling them. Can I make substitutions? To be honest, I haven tried to substitute any of the ingredients. You can try to use dairy free products and see how it turns. Instead of the gluten free Vanilla wafers, you can use gluten free ladyfingers, but that would change the pudding to an English Trifle. Can I make additions? You can add fresh berries if you wish. Where can I find Gluten Free Vanilla Wafers? I used Kinnikinnick Gluten Free Vanilla Wafers I found in the gluten free section and my local grocers. You can find the wafers on Amazon.com or walmart.com. There will be a link where you can purchase the wafers in the ingredients section. How long will it keep? Not that it has ever happened at our house, because it is eaten on the spot, but you can refrigerate it covered for up to 3 days. INGREDIENTS 4 1/2 cups of whole milk 4 ripe bananas, sliced 5 egg yolks, beaten 1/2 teaspoon of salt 2 cups of heavy cream 1 cup of sugar 3 teaspoons of vanilla 1/3 cup of cornstarch 2 boxes of Kinnikinnick Gluten Free Vanilla Wafers 1/2 cup of confectioners' sugar (powdered sugar) Method Heat 4 cups of milk in a large saucepan over medium heat. Do not bring to a boil. Heat enough until steaming. Whisk cornstarch, egg yolks, salt, and remaining milk in a bowl. To temper the eggs, use a ladle and slowly add about 1 cup of the warm milk to the bowl while continuously whisking, thus avoiding cooking the egg mixture and turning it into scramble eggs. If the eggs curdle, you will have to start the whole process again. Once you have tempered the egg mixture, add it to the saucepan with the rest of the warm milk. Add the vanilla. Cook over medium heat while whisking continuously until it thickens to a custard-like consistency. Remove from heat and allow it to cool for about 10 minutes. While the custard cools down, place enough vanilla wafers at the bottom of a baking dish of your choice. Whisk the cooled custard and add some of it on top of the vanilla wafers to create a nice layer of custard. Top with some sliced bananas. Repeat steps 6 and 7 until you have used most of the vanilla wafers, custard, and banana slices. Leave some vanilla wafers to use as decorative topping later on. Place the pudding in the refrigerator while you prepare the whipped cream topping. Pour the whipping cream into a large bowl and beat until it begins to thicken. Add the powdered sugar and 1 teaspoon of vanilla. Beat until light and fluffy. Remove pudding from the fridge and top with the whipped cream. Crush one or two vanilla wafers and sprinkle the crumbles over the whipped cream. Decorate with the rest of the wafers. Refrigerate or serve right away. Enjoy!!! Printable Recipe (PDF) below:

Learn how to make this delicious seafood stew from San Francisco! Prep time: about 10 minutes Cooking time: about 60 minutes Yields: 6 servings Gluten/Soy/Nuts/Dairy free and Pesco-vegetarian Delicious, indulgent, satisfying, and comforting. Those are the best adjectives I can use to describe this amazing seafood stew from San Francisco, California. Made with a variety of fresh seafood (mussels, shrimp, scallops, crabs, clams, squid, white meat fish, etc), aromatics, herbs, and wine (white or red)... Cioppino has become a new favorite of mine. With a wonderful layer of flavors and a hint of heat, this is a must-have recipe to add to your repertoire! The best thing about Cioppino is that it is easy to make and you can change the ingredients to fit your likes and needs. And to those living a vegetarian or pesco-vegetarian lifestyle: this is a great meal! If you can get fresh seafood in your area: no problem! you can also use an assortment of frozen or canned products to make this! What is Cioppino? Cioppino is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or French bread. The bread acts as a starch, similar to a pasta, and is dipped into the sauce. What is the flavor profile? It's a combination of briny, sweet, sharp, and spicy. What ingredients will I need to make this? Assorted seafood (crab, white meat fish, clams, shrimp, mussels, scallops, squid), crushed tomatoes, tomato paste, wine (white or red), fennel, shallots or leeks, sweet onions, garlic, bay leaves, broth (seafood stock or clam juice), olive oil, salt, lemons, crushed pepper flakes, and fresh parsley for garnishing. What else will I need to make this? A cutting board, a sharp knife, measuring cups, a wooden spoon, and a large pot with a lid. Can I make substitutions? Yes. If fresh seafood os not available in you area just check the frozen section at your local grocers. There you will find frozen shrimp, crab, mussels, clams, white meat fish, and squid. Make sure you allow the seafood to thaw before using. You can use canned little clams found in the canned meat section. You can use either white or red wine for this recipe. Your call. You can use leeks or shallots. I've tried it both ways and the end results have been both delicious. You can use either seafood stock, clam juice, chicken broth, or vegetable broth. If dungeon crab is not available in your area, just use any type you like. Do not use imitation crab. You can use any white meat fish you like (cod, flounder, swai, halibut) Can I make additions? Yes! You can add any kind of seafood you like. That's the beauty of Cioppino: ingredients varied according to what the catch of the day was. Some Useful Information About Cioppino Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would walk around with a pot to the other fishermen asking them to chip in whatever they could. What ever ended up in the pot became their Cioppino. The fishermen that chipped in expected the same treatment if they came back empty handed in the future. It later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin (also spelled ciupin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart. The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece. Examples of these include suquet de peix from Catalan-speaking regions and bouillabaisse from Provence. The earliest printed description of cioppino is from a 1901 recipe in The San Francisco Call, though the stew is called "chespini.” "Cioppino" first appears in 1906 in The Refugee's Cookbook, a fundraising effort to benefit San Franciscans displaced by the 1906 earthquake and fire. INGREDIENTS 5 cups of seafood stock or clam juice 28 oz of crush tomatoes 1.5 cups of dry white or red wine 6 oz of tomato paste 1 large fennel bulb, finely chopped 1 large sweet onion, finely chopped 3 shallots or 1 large leek, finely shopped 5 cloves of garlic, minced 2 bay leaves 1 pound of fresh or frozen mussels 1 pound of fresh or frozen shrimp, peeled and deveined 1 pound of fresh or frozen white meat fish filets (cod, flounder, swai, halibut), cut into small pieces 1/2 pound of fresh or frozen squid 1 pound of dungeon crab, king crab, or snow crab 1/2 pound of fresh or frozen small scallops 10 oz of canned whole baby clams (drained) or 1/2 pound of fresh clams Sea Salt Black pepper Crushed pepper flakes 3 tablespoon os Olive oil fresh parsley, chopped 3 lemons, quartered Method In a large pot over medium over medium heat add oil. Once heated add the fennel, shallots or leeks, onions, and a pinch of salt. Cook until the onions become translucent (about 8 minutes). Add the garlic and a pinch of crushed pepper flakes. Cook until the garlic becomes fragrant. Add the tomato paste, crushed tomatoes, bay leaves, seafood stock or clam juice, and wine. Bring to a boil, reduce heat to low, cover and let it simmer for 30 to 40 minutes. Add the clams and mussels. Cook for about 5 minutes or until the mussels and clams open. Discard any mussels or clams that do not open. Add the shrimp and fish. Cook for another 5 minutes and add the rest of the seafood and stir gently. Cook for another 3 to 5 minutes. Taste for seasonings and adjust. Serve with lemon quarters and garnish with fresh chopped parsley. Enjoy!!! Printable Recipe (PDF) below:

A delicious chicken lasagne loaded with spinach, herbs, and garlic and topped with a creamy white sauce! Prep Time: 10 minutes Cooking Time: 65 minutes Serves 6 people Gluten/Soy/Nuts Free Lasagne..simple and delicious. A favorite of mine. I have combined it with another favorite, Pizza Pollo e Aglio, and created a new staple at our house.: Lasagne Pollo e Aglio (Chicken and Garlic Lasagne). It is creamy, full of amazing flavors, and truly delicious. Loaded with layers of a light filling made with ground chicken, ricotta cheese, fresh herbs, spices, spinach, and... lots of garlic, this lasagne is a true winner. It's a great option for those looking for a different yet delicious take on the traditional dish. This is a great recipe to add to your repertoire. The method is very simple: prepare the filling, layer the lasagne, and bake. That's all. It truly requires minimal cooking skills and the results will impress everyone at the dinner table. What is the flavor profile? Creamy, fresh, herbaceous, savory, and spicy notes. What ingredients will I need to make this dish? Ground chicken, gluten free oven-ready Lasagna, a large white onion, fresh thyme, garlic, fresh basil, fresh parsley, fresh spinach, heavy cream, ricotta cheese, asiago cheese, mozzarella, provolone cheese, parmesan cheese, crushed pepper flakes, olive oil, and salt & pepper to taste. What else will I need to make this dish? A large pot to cook the chicken in, a knife, a cutting board, measuring cups and spoons, a wooden spoon, and a deep baking dish. Can I make substitutions? Yes. You can use ground turkey instead of chicken. Can I make additions? Yes. You can add Italian sausage for a more complex flavor profile. What kind of Ricotta cheese should I use? I normally use Ricotta Cheese made with whole milk. you can use Ricotta made with part-skim milk if you wish. Can I use smoke Provolone cheese? I would not recommend that. It will add a very smokey flavor to the lasagne. Can I use zucchini instead of lasagne pasta? Hey...anything is possible! How can I make this vegetarian? Skip the chicken and just use a ricotta filling with spinach and herbs. Some Useful Information What is lasagne? Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese (which may include ricotta and parmesan), and seasonings and spices such as garlic, oregano and basil. The dish may be topped with melted grated mozzarella cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions. History Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick. Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended. The traditional lasagne of Naples, lasagne di carnevale, are layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. Lasagne al forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, are traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavored with wine, garlic, onion, and oregano. In all cases, the lasagne are oven-baked (al forno). Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat. In the northern Italian region of Emilia-Romagna, and especially in its capital, Bologna, layers of lasagne are traditionally green (the color is obtained by mixing spinach or other vegetables into the dough) and served with ragù (a thick sauce made from onions, carrots, celery, finely ground pork and beef, butter, and tomatoes), bechamel and Parmigiano-Reggiano cheese. What is Ricotta? Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer. What is Asiago? Asiago is a cow's milk cheese, first produced in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago Pressato, which means 'Pressed Asiago') to a crumbly texture for the aged cheese (Asiago d'allevo, which means 'Breeding farm Asiago'). The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and canteloupe. It is classified as a Swiss-type or Alpine cheese. Asiago is produced in multiple countries around the world including Italy, the U.S. and Australia. In Italy, Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below), as asiago was originally produced around the alpine area of the Asiago Plateau, in the regions of Veneto and Trentino-Alto Adige.[4] Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular and widely used cheese in the DOP area where it is produced. The DOP production area is strictly defined: It starts from the meadows of the Po Valley and finishes in the Alpine pastures between the Asiago Plateau and the Trentino's highlands. The DOP designated area where the milk is collected and Asiago DOP cheese is produced extends to four provinces in the north-east of Italy: the entire area of Vicenza and Trento and part of the provinces of Padua and Treviso. Asiago cheese which is produced and matured in dairies located more than 600 m (2,000 ft) above sea level, using milk from farms also more than 600 m (2,000 ft) above sea level, is entitled to the additional label "Product of the Mountains". Over time, production of asiago was initiated in other countries as well, particularly those with a history of notable immigration from Italy. As such, production of the cheese has spread around the globe and the term “asiago” describes a style of cheese that can be produced anywhere. What is Provolone? Provolone is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked. What is Basil? Basil also called great basil, is a culinary herb of the family Lamiaceae (mints). Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. There are many varieties of basil, as well as several related species or hybrids also called basil. The type used commonly as a flavor is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum), and holy basil (Ocimum tenuiflorum). While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, such as the closely related holy basil and hybrids such as African blue basil. Ingredients 9 OZ box of Heartland Gluten Free Oven Ready Lasagna or 10 OZ box of Barilla Gluten Free Oven Ready Lasagne 2 pounds of ground chicken 1 large white onion, chopped 1 teaspoon of fresh thyme, chopped 10 cloves of garlic, minced 1/4 cup of fresh parsley, chopped 1/4 cup fresh basil, chopped 1 cup of fresh spinach, chopped 16 ounces of heavy cream 15 ounces of ricotta cheese 1 cup of mozzarella cheese, shredded 1/2 cup of asiago cheese, shredded 8 slices of provolone cheese 1/4 cup of parmesan cheese, grated 1 teaspoon of crushed pepper flakes Olive oil Salt & Pepper to taste Method Preheat oven to 350º F. Heat 4 tablespoons of olive oil n a large skillet over medium heat. Add the onions and cook until translucent (about 5 minutes). Add the garlic and cook until fragrant. Add the chicken, thyme, 1 teaspoon of salt 1/2 teaspoon of pepper, and 1 teaspoon of crushed pepper flakes. Mix all together, reduce heat to medium, and cook for about 20 minutes or until the chicken is fully cooked. Make sure you break any lumps that may form during the cooking process. Once the chicken is fully cooked remove from heat and add the ricotta cheese, spinach, parsley, and basil. Mix well and set aside. Add 4 tablespoons of cream to a deep baking dish. Place the first layer of gluten free lasagne pasta in the bottom and then some of the chicken filling. Top with some cream, two slices of provolone, and cheeses. Repeat the process until you have created multiple layers (3, 4, or more layers). Top with cream and bake for 30 to 40 minutes. Remove from oven and add some parmesan cheese on top. Place under the broiler for 3 to 5 minutes to get a nice color on top. Remove from over and allow it to cool down for 5 minutes before cutting into it. Enjoy!!! Printable Recipe (PDF) below:

Tangy, spicy , easy to make, and delicious...this cold salad will be a new favorite of yours! Prep time: less than 5 minutes Cooking time: 25 minutes Yields: about 3 cups Gluten/Soy/Dairy/Nuts Free Discover the amazing flavors in this refreshing and unique salad inspired by the traditional Asian Lime Chicken Salad found in South East Asia and China. It is spicy, flavorful, aromatic, and above all...so easy to make! It truly requires no effort to make: boil the chicken, chop some ingredients, mix together, and serve! You can serve it as a snack, an appetizer in lettuce wraps, as entree with rice noddles or over rice, or as a soup over a nice chicken broth. The possibilities are endless! Aside from being delicious and easy to make, this dish is pretty healthy: no added oils, fats, and it is loaded with fresh herbs and ginger. Perfect for those following a healthy diet or lifestyle! What is the flavor profile? Spicy, fresh, herbaceous, and savory. What ingredients will I need to make this dish? Chicken breasts, limes, a small red onion, fresh ginger, fresh garlic, star anise, Thai peppers, a Jalapeño pepper, 1 small yellow sweet pepper (optional), fish sauce, water, and sea salt to taste. What else will I need to make this dish? A large pot to cook the chicken in, a knife, a cutting board, measuring cups and spoons, a wooden spoon, and a large non-reactive bowl. Can I make any substitutions? Yes. You can use a light gluten free soy sauce instead of fish sauce. Can I make any additions? You can add carrots for more texture. How do I serve this salad? There are multiple ways your can serve this. You can eat it at room temperature or cold. You can make snacks out of it or lettuce wraps. You can use it as topping for a noodle or rice dish. You can even serve it over a nice hot chicken broth. How do I store this dish? Store leftovers in a non-reactive container. Refrigerate covered for up to 2 days. Some Useful Information What is ginger? Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, which also includes turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion (c. 5,000 BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste. In 2018, world production of ginger was 2.8 million tonnes, led by India with 32% of the world total. How is Ginger used? Ginger is a very popular spice used worldwide; whether it be used to spice up meals, or as a medicine, the demand for ginger all over the world has been consistent throughout history. Ginger can be used for a variety of food or medicine items such as vegetables, candy, soda, pickles, and alcoholic beverages. Ginger is a fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine. Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes. Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavours of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavouring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger or crystallized ginger, known in the UK as "stem ginger", is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen. What is Star Anise? Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of I. verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using a bacterial source, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu). How is Star Anise used in cooking? Star anise contains anethole, the same compound that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liqueur Galliano. Star anise enhances the flavor of meat. It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Malay and Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup. It is also used in the French recipe of mulled wine, called vin chaud (hot wine). If allowed to steep in coffee, it deepens and enriches the flavor. The pods can be used in this manner multiple times by the pot-full or cup, as the ease of extraction of the taste components increases with the permeation of hot water. What is Fish Sauce? Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is widely used as a staple seasoning in East and Southeast Asian cuisine and some garum-related fish sauces have been used in the West since the Roman times. Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. Fish sauce is not only added to dishes as a seasoning, but also used as a base in dipping sauces. Ingredients 2 pounds of chicken breasts, skinless and deboned 1/3 cup of fresh lime juice 1/2 cup of fresh cilantro (coriander), chopped 1 small red onion, chopped 4 cloves of garlic, minced 2 teaspoons of fresh ginger, minced and divided 2 Star Anise 1 jalapeño, chopped 2 Thai peppers, chopped 1 or 2 tablespoons of fish sauce 1 small yellow pepper, chopped ( optional) 4 cups of water Sea salt to taste Method Place the chicken, the star anise, and 1 teaspoon of minced ginger in a large pot. Cover with cold water and bring to a boil. Reduce heat to low and simmer for 20 minutes. Drain, remove the chicken and set aside to cool down. Discard the star anise and the ginger. Once the chicken has cooled down, use your hands to pull into strands. Place shredded chicken into a non-reactive bowl. Add the following to the bowl: cilantro, red onion, garlic, the remaining ginger, all the peppers, the fish sauce, and the fresh lime juice. Mix well. Taste for salt and add as needed. Serve immediately or refrigerate covered up to 2 days. Enjoy! Printable Recipe (PDF) Below:

Delicious and moist, this carrot cake is out of this world! and above all: gluten free!!! Prep time: 20 minutes Baking time: 45 to 65 minutes Inactive time: 20 minutes Serves:10 to 12 people Gluten/Soy free and Ovo-lacto vegetarian Carrot cake... a favorite of mine. Easy to make and truly delicious. But this is not your regular grandma's carrot cake...no. Never expect anything ordinary with me. This one is my own twist on the traditional carrot cake. And it is an explosion of flavors and textures! My version of a carrot cake is layered and topped with a homemade cream cheese frosting, pecans, and crystalized ginger bits. Inside, a moist cake made with apple sauce and full of spices, ginger, and pecans... absolutely delicious! So, if you are looking for a new way to spice up your carrot cake...this is the recipe for you! It is 100% gluten free and ovo-lacto vegetarian! What is the flavor profile? Complex: different layers of spices with a nutty flavor. What is the consistency of this cake? It will have a heavy sponge consistency. What ingredients will I need? Gluten free flour, carrots, crystallized ginger, pecans, eggs, vegetable oil, unsalted butter, unsweetened apple sauce, salt, sugar, brown sugar, powdered sugar, allspice, ground ginger, ground nutmeg, cinnamon, ground cloves, baking powder, baking soda, cream cheese, heavy cream, and vanilla. What else will I need to make this? Two (2) 9x2 baking pans, parchment paper, mixer, two (2) mixing bowls, measuring cups and spoons, grater, vegetable peeler, cutting board, a wooden spoon, a pencil, scissors, cooking spray, and pipping tips/bags (optional). How long will it keep? If stored properly, in an airtight container, and properly refrigerated, the cake should be good for about 6 days. Some Useful Information What is a carrot cake? Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. Fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness. The history of Carrot Cake The origins of carrot cake are disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie), steamed with a sauce, or molded in pans (as plum pudding) with icing. In volume two of L'art du cuisinier (1814), Antoine Beauvilliers, former chef to Louis XVI, included a recipe for a "Gâteau de Carottes", which was popular enough to be copied verbatim in competitors' cookbooks. In 1824, Beauvilliers had published in London an English version of his cookbook which includes a recipe for "Carrot Cakes" in a literal translation of his earlier recipe. Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children. The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War. Let's make it! INGREDIENTS Cake 2.5 cups of Pillsbury Best Gluten Free All Purpose Flour Blend or Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1 pound of carrots, shredded 1/2 cup of unsweetened applesauce 4 large eggs, room temperature 2/3 cups of vegetable oil 1/2 cup of unsalted butter, melted 1/2 tsp of salt 1 1/4 cups of sugar 3/4 cup of brown sugar 1 1/4 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 ground allspice 1/8 tsp ground cloves 1/2 Tbsp of ginger powder 1/4 cup of pecans, chopped 1 Tbsp of crystallized ginger bits Cream Cheese Frosting 8 to 12 ounces of cream cheese, room temperature 5 Tbsp of unsalted butter, room temperature 2.5 cups of powdered sugar 1/4 cup of heavy cream 2 tsp of vanilla 2 cups of pecans, chopped crystallized ginger bits Method Preheat oven to 350º F. In a mixing bowl, mix the flour, ginger powder, cinnamon, ground cloves, ground allspice, ground nutmeg, baking soda, salt, and baking powder. Incorporate well and set aside. Use another bowl to whip the sugar, eggs, and brown sugar. Whip until smooth at medium speed then add the vegetable oil, butter, and applesauce. Mix for about 30 to 45 seconds and low speed. Once done, fold in the shredded carrots, chopped pecans, and ginger bits. Combine the wet and dry mixtures together by using a wooden spoon. Make sure that no lumps of dry flour are left behind. Set aside. Place a 2 feet long piece of parchment paper on a flat surface. Using one of the 9x13 baking pans, outline 2 circles with a pencil and then cut them out. Grease both baking pans using the cooking spray and then place a parchment paper cutout on each of them. Divide the cake batter into two and pour each onto a baking pan. Tap a few time to release air bubbles. Bake for 45 minutes. Check with a toothpick to ensure it is fully baked. If not, bake for another 5 minutes and check again. Repeat until fully baked. Place the cakes on a cooling rack and let then cool down. While the cakes cool down, prepare the cream cheese frosting by whipping the cream cheese, and cream until smooth. Slowly add the powdered sugar, and vanilla. The desired consistency should be thick but spreadable. Once the cake have completely cooled down before beginning to decorate. Put some frosting on a place to secure the cake. Place the cake and add a good amount of frosting. Spread with a spatula or frosting knife and add some of the pecans. Place the second cake on top and cover both in frosting. Use a pipping bag and decorate the cake as you wish. Once decorated, add the pecan to all sides. Top with pecans, and crystalized ginger bits and refrigerate for at least 20 minutes. Cut into slices and serve. Enjoy!!! Printable Recipe (PDF) below:

Learn how to make this delicious American cold side dish! Prep time: 10 minutes Cooking time: about 25 minutes Serves: 10 to 12 people Gluten/Soy/Dairy Free and Ovo-vegetarian There is nothing more traditional and controversial in the southern region of the United States than a potato salad. Traditional because you find it at family dinners and reunions as well as in at social and church gatherings. Controversial because every southern mama has their own unique recipe, thus igniting the neverending "whose potato salad is the best?" argument. Well...I am not going to end the debate (although I think my potato salad is actually the best. There... I said it), but at least I am going to add my version of potato salad to the hat. I'll let you all be the judge of it. LOL This is another favorite of mine. It is really easy to make and 100% delicious! And to make every southern mama gasp while clutching their pearls, I dare to add fresh dill to mine (I know... I will probably get my southern card revoke over this). However... it is so good and people love it! What will I need to make Potato Salad? Russet potatoes, eggs, mayonnaise, Dijon mustard, celery, celery salt, onions, green onions (Spring onions), sweet relish, apple cider vinegar, sea salt, black pepper, paprika, olive oil, and fresh dill. What else will I need to make this? A large pot to cook the potatoes in, a large bowl to mix the salad in, a wooden spoon, measuring spoons, a cutting board, and a knife. Can I make substitutions? Yes. You can use any potatoes you like. Light Mayonnaise, fat free mayonnaise or Miracle Whip instead of mayonnaise. White vinegar instead of apple cider vinegar. Red onions instead of yellow onions. Regular mustard instead of Dijon. Chopped sweet Gherkins instead of sweet relish. Old Bay Seasoning instead of paprika. Can I made additions? Absolutely! You can add chopped bacon, prosciutto, or pancetta to it. You can add more onions, celery, green onions, fresh dill, etc... Just make this salad your own! Some Useful Information What is potato salad? Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, European colonies and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and European immigrants during the nineteenth century. American-style potato salad is served cold or at room temperature. Ingredients often include mayonnaise or a mayonnaise-like substitute (such as yogurt or sour cream), herbs, and vegetables (such as onion and celery). Asian-style potato salad is similar to American-style potato salad, however, the flavors are described to be more sweet and eggy. INGREDIENTS 3 lbs of Russet potatoes, washed and cut into large cubes 4 celery sticks, diced 6 hard-boiled eggs, peeled 1 large yellow onion, diced 1 cup of mayonnaise 1/4 cup of Dijon mustard 2 tablespoons of apple cider vinegar 4 tablespoons of white vinegar 2 tablespoons of sweet relish salt & pepper to taste paprika 2 teaspoons of fresh dill 1 teaspoon of celery salt 4 green onions (Spring onions), chopped 2 tablespoons of olive oil cold water Method Start by washing and cutting the potatoes into cubes. Don't worry about peeling them or making perfect cuts. This is a rustic salad. Place the potatoes in a large pot and add cold water until is at least 1 inch above the potatoes. Add a pinch of salt, place the pot over medium high heat and bring to a boil. The potatoes are ready when tender to the touch. Drain the water and place potatoes in the refrigerator to cool down. In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Add 4 tablespoons of white vinegar. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes. Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool. Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling. Once the potatoes are cooled enough to handle, place them in a large mixing bowl and add the sweet relish and dill. In a small bowl, mix the apple cider vinegar, olive oil, mayonnaise and dijon mustard. Add the mixture to the potatoes. Dice the onion, celery, and hard boiled eggs. Season to taste with salt & pepper and incorporate well using a wooden spoon. Top with paprika and green onions. Cover and place in the refrigerator anywhere from 20 minutes to 48 hours, until ready to serve. DO NOT SERVE AT ROOM TEMPERATURE. Keep cold at all times. Enjoy!!! Printable Recipe (PDF) Below:

Learn how to make this delicious cold pasta salad with flavors from the Mediterranean! Prep time: 10 minutes Cooking time: about 20 minutes Inactive time: 0 to 2 hours Yields 6 cups Gluten/Soy/Nuts Free Discover a delicious pasta salad infused with the flavors of the Mediterranean. This is my newest creation! This a very simple recipe that requires minimal cooking skills. It packs multiple layers of flavors and it is perfect for family dinners, social functions, or simply as a side dish or a snack. It can be made in advance and store refrigerated for up to 4 days. I combined flavors from both Italy and Greece to create this recipe. Feel to add or omit ingredients to adjust this pasta salad to your desired preference. As always, when I create a new recipe I add a twist. The twist is an unexpected ingredient: apples! It adds a wonderful crunch texture while softening the tart flavors from the pickled ingredients. It also balances the saltiness associated with prosciutto. If you are vegetarian, just omit the prosciutto. What is the flavor profile? It's a combination of tart, spicy, creamy, crunchy, sweet, herbaceous, and salty. What ingredients will I need to make this? Gluten free Rotini or Penne Rigate, prosciutto, mozzarella pearls of Feta Cheese, Greek Pepperocini, Greek Kalamate Olives, fresh parsley, fresh basil, a large yellow onion, red and yellow bell peppers, apples, cellulose-free Parmesan-Romano cheese, cherry tomatoes, balsamic vinegar, olive oil, sea salt, and black pepper. What else will I need to make this? A large pot to cook the pasta in, a skillet to toast the prosciutto, a cutting board, a knife, measuring cups and spoons, a large mixing bowl, and a wooden spoon. Can I make substitutions? Yes. You can use either Rotini or Penne Rigate, mozzarella cheese or feta cheese, Roma tomatoes instead of cherry tomatoes, red wine vinegar instead of balsamic vinegar, and last but not least: you can use cold cut salami, Jamón Serrano, Pancetta, or Guanciale instead of prosciutto. How can I make this salad Vegetarian? Skip the prosciutto to make this a vegetarian dish. What is prosciutto? Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto. A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli Venezia Giulia region. Unlike Italian Speck, based on the South Tyrol region and also known as Speck Alto Adige PGI, which is also a dry-cured ham, prosciutto is not smoked. The names prosciutto and prosciutto crudo are generic, and not protected designations, and may name or describe a variety of hams more or less similar to Italian prosciutto crudo or other dry-cured hams worldwide. What are Pepperocini? Peperoncino or peperoncini is the generic Italian name for hot chili peppers, specifically some regional cultivars of the species Capsicum annuum and C. frutescens (cayenne pepper and Tabasco pepper, respectively). The sweet pepper is called peperone (plural peperoni) in Italian. Like most peppers, the fruit is green or yellowish-green when young, and ripens to a red color. In the English-speaking world, peperoncini are usually pickled, comparatively mild – most often the variety known in Italy as friggitelli, a fairly sweet cultivar of C. annuum – and commonly used (whole, sliced, or chopped) as a condiment on sandwiches, in salads, and in Italian-style or other Mediterranean-inspired dishes. What are Kalamata Olives? The Kalamata olive is a large, dark purple olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, however a few countries (those mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar type law) the name is protected with PDO status, which means in the EU the name can only be used for olives (and olive oil) from the Messinia region of Greece. Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere. What is Balsamic Vinegar? Balsamic vinegar is a very dark, concentrated, and intensely flavoured vinegar originating in Italy, made wholly or partially from grape must. Grape must is freshly crushed grape juice with all the skins, seeds and stems. The term aceto balsamico is unregulated, but there are three protected balsamic vinegars: Aceto Balsamico Tradizionale di Modena DOP (Traditional Balsamic Vinegar of Modena), Aceto Balsamico Tradizionale di Reggio Emilia DOP (Traditional Balsamic Vinegar of Reggio Emilia), and Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena). The two traditional balsamic vinegars are made the same way from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in either the province of Modena or Reggio Emilia. The names of these two vinegars are protected by the European Union's Protected Designation of Origin, while the usually less expensive Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is made from grape must blended with wine vinegar, and produced exclusively in either Modena or Reggio Emilia, with a Protected Geographical Indication status. Balsamic vinegar contains no balsam. INGREDIENTS 12 ounces of Ronzoni Gluten Free Rotini 6 ounces of Del Luca Prosciutto, toasted 8 ounces of fresh Mozzarella Pearls 16 ounces of Sliced Golden Greek Pepperocini, drained 9.5 ounces of of sliced Greek Kalamata Olives, drained 1/4 cup of fresh parsley, chopped 0.5 ounces of fresh basil, chopped 1 large yellow onion, chopped 1 large red bell pepper, seeded and chopped 1 large yellow bell pepper, seeded and chopped 2 apples, chopped 1/4 cup of cellulose free Parmesa-Romano 20 cherry tomatoes, halved 1/4 cup of balsamic vinegar 1/4 cup of olive oil salt & pepper to taste Method Prepare the pasta as directed on the packaging. Cook the cooking time by 3 minutes to ensure the pasta is al dente. Drain, place in a large bowl, and set aside. Add the mozzarella pearls, Pepperocini, Kalamata Olives, parsley, basil, red and yellow bell peppers, chopped onion, apples, tomatoes, Parmesano-Romano, balsamic vinegar, and olive oil. Gently mix all with a wooden spoon and set aside. In a skillet over medium heat, toast the prosciutto until crispy. Remove from heat and chop. Add to the bowl with the rest of the ingredients. Mix well. Add salt and pepper to taste. Just remember that some of the ingredients are already containing salt (mozzarella, prosciutto, and pickled products). So mind the amount of salt used. You can serve immediately or refrigerate for up to 2 hours to allow a better flavor profile. Enjoy!!! Printable recipe (pdf) below:

Learn how to make this delicious refreshing spicy shrimp salad! Prep time: 10 minutes Inactive time: from 0 to 4 hours Yields: about 5 cups Gluten/Dairy/Soy/Nuts free Pesco-Vegetarian/Vegan If you in need of a quick salad, snack, side dish, or an appetizer... this is the one! Healthy, pesco-vegetarian, gluten free, dairy free, soy free, nuts free, and 100% delicious! This shrimp salad is so easy to make and requires no cooking skills whatsoever!!! Perfect for parties, dinner parties, social functions, potluck events, and the such! It only takes a few minutes to put together and right away develops a flavorful punch! The best part is that you can make this using store-bought frozen cooked shrimp, so no cooking necessary! What is the flavor profile? A contradiction and combination of flavors and sensations: refreshing yet spicy with sweet notes from the shrimp, cucumber, and bells peppers and tangy notes from the lime, lemon, cilantro, and onions. What ingredients will I need to make this? Frozen cooked shrimp, cilantro, limes, lemons, olive oil, a cucumber, a red onion, red and yellow bell peppers, salt, black pepper, tomatoes, cayenne pepper, jalapeño peppers, and avocado (optional). What else will I need to make this? A cutting board, knife, wooden spoon, large mixing bowl, and measuring cups and spoons. Can I make substitutions? Yes. You can use Thai chilies instead of jalapeños, Tajín instead of cayenne pepper, and red wine vinegar instead of lime juice. Can I make any additions? Yes. You can add green onions (spring onions) and avocado slices (optional). How do I serve this salad? It is served cold as an appetizer with tortilla chips, pita chips, saltine crackers, or lettuce. Once prepared, how long can it be stored and how? Refrigerate covered for up to 4 days. INGREDIENTS 2 lbs (32 ounces) of frozen cooked small shrimp, peeled and deveined 1 large cucumber, peeled, seeded, and chopped into small 1 cup of fresh cilantro, chopped 2 jalapeño peppers, seeded and chopped 1 large red onion, chopped 1 large red pepper, seeded and chopped 1 large yellow pepper, seeded and chopped 1/4 cup of freshly squeeze lime juice 2 lemons 1 teaspoon of cayenne pepper 1/4 cup of olive oil sea salt black pepper 2 Roma or 6 Cherry tomatoes, chopped 1 large avocado, sliced (optional) Method Thaw the shrimp by placing in lukewarm water for 20 minutes prior to making the salad. Once thawed, place in a large bowl. Add the cucumber, cilantro, onion, lime juice, jalapeño, red and yellow peppers, the juice of the lemons, olive oil, tomatoes, cayenne pepper, and salt & pepper to taste. Mix well. Refrigerate covered for 2 to 4 hours for better flavor depth or serve right away. Serve cold and top with avocado slices, lime and lemon slices, and fresh cilantro. Enjoy!!! Printable recipe (PDF) below:

Learn how to make this delicious and healthy staple from the Levant region of the Middle East! Prep time: 10 minutes Cooking time: 15 minutes Inactive time: from 0 to 4 hours Yields: about 6 cups Gluten/Dairy/Soy/Nuts free Vegetarian/Vegan Healthy, vegetarian, vegan, gluten free, dairy free, soy free, nuts free, fat free, and 100% delicious! This traditional mezze is a favorite of mine! It is so easy to make and requires no cooking skills whatsoever (well... only boiling water!) This is my version of Tabbouleh, which is gluten free. I use white quinoa instead of bulgur wheat and the results are just as flavorful as the original recipe. The best thing about this recipe is that calls for all fresh ingredients, full of proteins, vitamins, mineral, and antioxidants. Tabbouleh is perfect for a snack, as an appetizer, or as a side dish for your party or celebrations! What is the flavor profile? Tangy, sharp, and refreshing. What ingredients will I need to make this? Quinoa, parsley, mint, lemons, olive oil, a cucumber, a red onion, salt, pepper, and tomatoes (optional). What else will I need to make this? A cutting board, knife, wooden spoon, large mixing bowl, and measuring cups. Can I make substitutions? Yes. You can use any type of quinoa you wish. Also, you can use buckwheat instead. I have also encountered recipes where red wine vinegar has been used instead of lemon juice. Can I make any additions? Yes. You can add green onions (spring onions) or tomatoes. What do I serve Tabbouleh with? Tabbouleh is normally served as an appetizer with pita chips, saltine crackers, or lettuce. What is "Mezze"? Meze, mezze, or mazza is a selection of small dishes served as appetizers in parts of the Western Asia, (including Turkey), the Balkans and North Africa. In some Western Asian and African regions where it is present, especially predominantly Muslim regions where alcohol is less common, meze is often served as a part of multi-course meals, while in Greece, Turkey, and the Balkans, they function more as snacks while drinking or talking. What is Tabbouleh? Tabbouleh (tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. What is Quinoa? Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5 to 7 thousand years ago, and for human consumption 3 to 4 thousand years ago in the Lake Titicaca basin of Peru and Bolivia. Today, almost all production in the Andean region is done by small farms and associations. Its cultivation has spread to more than 70 countries, including Kenya, India, the United States, and several European countries. As a result of increased popularity and consumption in North America, Europe, and Australasia, quinoa crop prices tripled between 2006 and 2014. INGREDIENTS 1 lb (16 ounces) of white quinoa 1 large cucumber, peeled, seeded, and chopped 2 cups of fresh parsley, chopped 1/2 cup of fresh mint, chopped 1 large red onion, chopped 1/4 cup of freshly squeeze lemon juice 1/4 cup of olive oil sea salt black pepper 2 Roma or 6 Cherry tomatoes, chopped (optional) Method Prepare the quinoa as instructed in the packaging. Drain, remove excess water, and place in a large bowl. Add the cucumber, parsley, mint, onion, lemon juice, olive oil, tomatoes (optional), and salt & pepper to taste. Mix well. Serve right away or refrigerate covered for 2 to 4 hours for better flavor depth. Enjoy!!! Printable recipe (PDF) below: