Gnocchi with Homemade Pesto – Gruyere & Swiss Cheese and Soy Nuts

Recently I start buying living basil in the grocery store. It is much easier way of having fresh basil available and not to worry that will go bad quickly in the fridge or outside in the pot. It grows perfectly on the balcony, half shade in a bigger jar filled with water. Basil can last up to few months. Fresh Basil is one of my favorite herbs. It has amazing aroma and it is excellent source of vitamins and minerals: vitamin k, manganese, copper, vitamin a, vitamin c, calcium, folate, iron, omega-3 fats and magnesium. Basil has also anti inflammatory properties.

Since bunch was almost completely used I made fresh pesto sauce with soy nuts and grated Gruyere and Swiss Cheese. Taste was fantastic, creamy and simply wonderful! In my pantry I had package of regular potato gnocchi and leftover of sweet potato variety in freezer. Combination was a success, yummy!

Ingredients

1 cup  fresh basil leaves
1/4 cup soy nuts
1/2 cup Gruyere and Swiss cheese
1 garlic clove
1/4 teaspoon kosher salt and fresh ground pepper to taste
1/4  extra-virgin olive oil

Gnocchi packed, potato or sweet potato, fresh/packed or frozen

Equipment

Blender or food processor, cooking pot

Blend half the basil with the nuts, cheese, and garlic. Place 1/2 of the basil in a food processor fitted with the blade attachment or blender. Add the nuts, cheese, garlic, pepper and salt and process or blend until the ingredients are finely chopped. Scrape down the sides of the bowl and add the remaining basil. Process or blend until a paste has formed.

Stream in the olive oil. With the motor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas.

Taste and adjust. Taste the pesto if you need to add more salt or pepper to taste.

Using and storing pesto. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away.

Using medium heavy bottom pot, boil the water with pinch of salt. Add gnocchi and cook until it floats to the top (about 1 minute). Do not over-crowd the pot with gnocchi and do not overcook.

Place 1/2 of cooked gnocchi in saute pan with prepared pesto. Stir together and cook until warm, about 1 minute.

Serve and enjoy!

Tip: Great lunch idea for quick and healthy meal during busy week days.

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Gluten Free Egg Cups with Turnip Greens and Cottage Cheese

Today I’m exploring another healthy greens, turnips!

Turnips are super greens. They are packed with vitamin: A, C, K, Folate, Ca, Copper, Manganese, Lutein and Beta-Carotene.

Turnips are also leader in non acidic or alkaline foods, which is another reason to add this amazing greens to healthy nutritional diet.

Turnip greens contain about 4 times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage or mustard greens. For total glucosinolate content, turnip greens outscore cabbage, kale, cauliflower and broccoli among the most commonly eaten cruciferous vegetables. That fantastic glucosinolate content brings with it some equally fantastic health benefits. The glucosinolates in turnip greens are phytonutrients that can be converted into isothiocyanates (ITCs) with cancer-preventing properties.

You can buy turnip greens bunch on the farmers market or already packed-precut in supermarkets, whatever is more convenient for you.

This recipe doesn’t contain any flour, it is gluten free.

Pre boiled and baked turnip greens have very nice peppery aroma. They are not bitter and they perfectly pair with eggs and cheese.

Makes 6 medium egg cups

Ingredients:

1/2 lb fresh turnip greens, chopped
4 organic eggs
1 medium cup low fat cottage cheese

A little olive oil, salt and pepper to taste

Preheat the oven to 375F .

In a heavy pot bring water to boil. Add the turnip greens in the pot.

Cook the turnip just until wilted, about 4-5 minutes.

Use colander or spatula to pack in the greens. Drain the excess water really well, ( is important step). Let it cool for a few minutes.

In a mixer bowl, whisk the eggs until light and fluffy. Add the turnip greens and cheese to the eggs. Stir to combine. Season to taste.

Add a few drops of olive oil to each cup.

Divide mixture evenly among the 6 medium muffin cups.

Bake for about 27-29 minutes or until it’s well set and a tester/toothpick inserted in the center comes out clean.

This recipe is delicious breakfast idea or mid day craving snack, packed with protein and healthy dark leaf greens.

Enjoy!

 

Gluten Free Petit Quiches with Butternut Squash and Scallions

Since I enjoy creating petit dishes and pastries, I decided to make bite size quiches with flavorful savory filling.

Still light and crisp, this recipe is ideal for Holidays, parties or a nice Sunday lunch.

For the filling I chose seasonal butternut squash, green scallions and for added aroma, freshly grated Parmesan cheese.

Simple but delicious!!!

Makes 12 mini quiches

Ingredients:

For the crust:

1 Cup Bob’s Red Mill Gluten free pie crust

1/2 stick of butter

Ice water

For the filling:

1/2 pound fresh squash, cut in cubes

1 bunch of scallion, cut

1 table spoon Parmesan cheese, grated

Olive oil

Salt, pepper, to taste

Directions:

Using hand stand mixer, beat the butter, until smooth. Slowly add flour mix and cold water.

Mix on low till ball of dough is formed.

Let it chill in refrigerator for 30 min.

Shape dough into balls, size of walnuts, press onto the bottom and up the sides of greased miniature muffin cups.

Preheat oven to 375F.

Using medium size pot, bring water to boil. Add prepared squash and boil for 20 minutes.

Drain.

Prepare, wash and cut scallions and grate parmesan cheese.

In the meantime, using large skillet, add olive oil and scallions, saute  over medium heat until nicely caramelized.

When oven temperature is ready bake dough cups for 10-12 min.

Using food processor mix squash, scallions, salt, pepper and cheese.

Blend for a minute.

When ready, stuff cups with the filling. If you like cheese as I do, sprinkle extra parmesan on top of the filling, it adds lovely cheese crunch.

Bake at 375° for 25-30 minutes or until nicely browned.

Serve warm.

This recipe is great addition to grilled chicken, turkey or any other protein that you prefer.

Nutritionally balanced, flavorful and eye catching this recipe is a perfect for upcoming Holidays.

Enjoy!!!

Paleo Almond Flour Snack Sticks with Blood Orange and Coconut

I was inspired by Nuts.com and the “April Showers Bring May Flours” project that Nuts.com is putting together for the month of May. For this project, Nuts.com is focused on getting the community inspired to include almond flour in their diets.

I created Paleo Almond Flour Snack Sticks with Blood Orange and Coconut recipe for this post and would like to share why using almond flour is great as well as whip up in almond flour recipe.

Almond flour is an alternative to wheat flour for baking and cooking, and great addition to gluten free baking. The only ingredients in almond flour are ground, whole almonds. This flour is gluten-free, low in carbohydrates, high in fiber and a high source of protein. Almond flour is also rich in vitamins and minerals like: iron, riboflavin, magnesium, potassium, calcium and vitamin E. Almonds provide the most calcium compared to other nuts and are beneficial for heart health, lowering cholesterol and keeping weight under control.

Here we go!

My Paleo baked snack size sticks recipe has no added sugar with wonderful aroma of almonds, zest of juicy blood orange and fragrant coconut flakes still Paleo, still gluten free.

Paleo Snack  Almond Flour Sticks with Blood Orange and Coconut

Makes 12 sticks, snack size

You will need:

– 2 cups almonds, grind

– 2 tablespoons coconut flour

– 2 tea spoons chia seeds

– 2 eggs

– 1 tablespoon organic virgin coconut oil

– 1 tablespoon organic apple cider vinegar

– 1 blood orange, zest and juice

– 1/2 cup coconut flakes, unsweetened

Preheat oven to 350 F.

Line the pan with parchment paper.

Place almonds in the food processor and grind till fine flour is formed.

Using hand stand mixer whip coconut oil and eggs till frothy.

Add almond flour, coconut flour, chia seeds, zest and juice from the orange.

Mix on low till batter is formed. Add coconut flakes.

Using hands, make and form bite size fingers.

Place them on prepared baking pan.

Make few marks with sharp knife on top of every stick.

Bake for 11 minutes.

Tip: To add top crunch texture you can place sticks under the broiler for a minute.

Let it cool and enjoy!!!

Delicious, bite size sticks, perfect on the go as a mid day snack or a treat.

For the best results, leftovers can be stored in the freezer. That way you are always stocked with delicious healthy snacks, ready to go.

Special thanks to Nuts.com!

Cocoa Dusted Short Bread Morsels Cookies, Gluten Free, Low Sugar

Few days ago while browsing through the supermarket baking isle, I discovered new baking product from Toll House by Nestle.

DelightFulls Baking Milk Chocolate Morsels with Peanut Butter Filling . Another idea for for my fresh batch of cookies……

Morsels have reasonable 8 grams of sugar per 1 table spoon. To make this cookies even better recipe calls for just one table spoon of brown sugar.

Let’s get it a whirl, Happy Baking!!

Just several ingredient, how nice is that:-))

Makes 12 cookies

Ingredients:

1/2 stick of sweet cream butter

1 organic egg

1/2 cup  brown rice flour

1 cup gluten free flour

1 tea spoon brown sugar

1/2 cup Milk Chocolate morsels with peanut butter filling

1/4 cup unsweetened cocoa

1/4 cup almond milk

Directions:

Preheat oven to 350F.

In a stand up mixer bowl add cold butter, sugar, egg.

Mix just for a few spins, then add all the flours and chocolate filled morsels. Texture should be like a dough.

With hands roll the dough and form patties.

Pop cookies in the oven for 11 minutes.

Let them cool and sprinkle them with cocoa.

Delicious!  Melting filled morsels in every bite, what a great gluten free cookies!!

Enjoy!!

Paleo Bread

Today I decided to try out and make Paleo bread. This gluten free recipe is slightly different because it is also sugar and salt free.

You will need:

– 2 cups almonds, grind

– 2 tablespoons coconut flour

– ¼ cup golden flex meal

– ½ teaspoon baking powder, gluten free

– 5 eggs

– 1 tablespoon organic virgin coconut oil

– 1 tablespoon organic apple cider vinegar

– 2 teaspoons cinnamon

Preheat oven to 350 F.

Place almonds and cinnamon in the food processor and grind till fine.

Using hand stand mixer whip eggs till frothy.

Add coconut oil.

Then add grind almonds, coconut flour, flax and baking powder.

Mix on low till batter is formed.

Transfer batter to greased loaf pan.

Bake for 30 minutes.

Tip: To add top crunch texture you can place the bread under the broiler for a minute.

Let it cool, serve and enjoy!!!

Have to add, Paleo bread is so easy to make and turned out delicious.

Perfect slice of bread for breakfast or mid day delight:-))

Gluten Free Cinnamon Vanilla Sugar, Chocolate Chunk Holiday Cookies

Happy Holidays!!

Here is a jolly, lovely, sweet and super tasty cookie recipe for celebrations and yes, gluten free, from your kitchen.

Great for any crowd, kids and adults, super gooey inside with amazing flavor of cookie dough and hint of chocolate.

Done in less then 30 minutes, these cookies are perfect for welcoming Santa, guests or just relaxing and munching on the sofa.

Perfect with glass of milk or nice cup of tea.

Enjoy!!

Makes 12 cookies

Ingredients:

1/2 cup butter
1 egg
1 1/2 cup brown rice flour
1 teaspoon cinnamon
1 cup tapioca starch
1/4 cup chocolate chunks, semi sweet
1/2 cup light brown sugar
1 teaspoon organic vanilla sugar
1/4 cup powdered sugar, optional

Directions:

Preheat oven to 350F.

In a stand up mixer bowl add cold butter, sugar, egg, vanilla sugar and cinnamon.

Mix just for a few spins, then add brown rice and tapioca flours. Do not over mix.

Texture should be like a dough. With hands roll the dough and form balls.

For holiday decorations stamp cookies with cookie cutters.

Add chocolate chunk in a center of every stamped cookie.

 

Pop cookies in the oven for 14 minutes.

Tip: For adding artisan look and crunch, pop cookies under the broiler for a 40-50 seconds.

Delicious, wonderful aroma and texture.

 

Let them cool and if you like you can sprinkle them with powdered sugar.

Happy Holidays!!

 

 

Cheddar Cheese Crackers, Gluten and Egg Free

Crunch, munch crackers are a must. Especially yellow ones, how my kids like to call them.
Beauty of these recipe is that you can choose the cheese of your choice and every time crackers will be different. Like spicy with pepper jack, zing with feta or creamy with fontina.
Love to have some homemade crackers on hand when on the go.
Selection of store bought gluten free crackers is limited and to be honest all those crackers are very pricey.
This is amazing recipe, super easy and quick to make. Also there is no eggs in this recipe.

Homemade Gluten-Free Cheddar Cheese Crackers

Makes 70 crackers, 1 inch size

2 cups sharp cheddar cheese, shredded
1/2 stick butter, cold
1/4 cup kefir
1 tsp. sea salt, optional
1 cup brown rice flour
1/2 cup tapioca flour

Preheat the oven to 350°F.
Line baking sheet with parchment paper. Set aside.
Combine the butter, cheese and kefir in the bowl of a mixer

and beat at slow speed until blended. Gradually add the flours until just combined, scraping the sides of the bowl if necessary. The dough should have all pulled away from the sides of the bowl and formed a ball.

Roll out the dough with a floured rolling pin until the disk is about an 1/8-inch thick. Cut with a cookie cutter shape no bigger then 1 inch.

Place dough 1 inch apart on the lined baking sheet and sprinkle with salt.

Let the crackers first rest in fridge for about 20 minutes and then transfer the pan to bake for 12-16 minutes or until golden.

Cool on baking sheets or wire racks for 20 minutes.
When completely cooled store crackers in an airtight container.

Enjoy!!

Sunflower Chocolate Chunk Cookies, Gluten and Nut Free

Mid week afternoon require some serious cookies. Before kids games you have to have a boost of wonderful aromatic cookies.
Since baseball season is in full swing and tennis tournaments are almost every weekend, I made a system of making healthy cookies and freeze the leftovers so every time we need one we just have them ready to go.
This time I had a sunflower seeds in a pantry so instead of almonds I decided to grind these and use them in a cookies.
Fantastic flavor, tiny bit salty but with semi sweet chocolate chunks make dream cookies.
Plus these are not only gluten free they are also nut free for everybody who needs to avoid nuts.

Makes 12 cookies

Ingredients:

1/2 cup semi sweet chocolate chunk
1/2 cup butter
1 egg
1 cup brown rice flour
1 cup sunflower seeds (grind)
1/4 cup tapioca starch
1/4 cup coconut flour
1/2 cup light brown sugar
1 teaspoon organic vanilla sugar
1/4 cup powdered sugar, optional

Directions:

Preheat oven to 350F.
Using double broiler melt chocolate chunks with tea spoon of milk and tiny bit of butter. Bring the mixture to a boil, stirring occasionally till smooth, set aside.

Grind the sunflower seeds.

In a stand up mixer bowl add cold butter, sugar, egg, vanilla sugar, melted chocolate.

Mix just for a few spins, then add all the flours. Texture should be like a dough.

With hands roll the dough and form balls adding few chocolate chunks and if wanted extra pieces of sunflower seeds for the crunch.

Pop cookies in the oven for 14 minutes.
Let them cool and if you like you can sprinkle them with powdered sugar.

Fantastic aroma and texture combination of trail mix and great cookie.
Enjoy!!

Gluten Free Sugar Cookies with Mascarpone Strawberry Frosting, Happy Valentine’s Day!

Happy Valentines’s Day!!
Here is the super cool gluten free sugar cookie recipe, with amazing frosting. Cookies and frosting are delicious, allergy friendly without any artificial food coloring.

For the cookies:

1 cup brown rice flour
1 cup sweet rice flour (mochi)
1 teaspoon baking powder
pinch of sea salt
1 stick of sweet cream butter, room temperature
1 cup light brown sugar
1 large egg
1 tbs vanilla sugar extract
lemon zest

For the frosting:

1/4 cup mascarpone
1/4 cup fresh strawberries, mashed
1 cup confectioner’s sugar
Fondant decorations, optional but sweet

In a medium bowl, whisk together flours, baking powder and salt.
In a stand mixer, beat butter with sugar on high, until pale and fluffy. Beat in egg, add vanilla and lemon zest.

With the mixer on low, fold in flour mixture and mix until fully incorporated. Remove from mixing bowl, form into a large disc.

Wrap with plastic wrap and refrigerate for about 2 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll out the dough onto a floured surface to a little less than 1/2 inch thickness. Using cookie cutters, cut to desired shapes.

Place into the cookie sheet, ready to bake!!

Bake cookies until just puffed and set for about 11 minutes, before they have begun to brown around the edges. This will ensure a soft cookie!

Cool completely before icing.

To make the frosting: Prepare strawberries.

Place confectioner’s sugar in a medium bowl. Add mascarpone and strawberries, whisk until smooth to achieve desired consistency.

Decorate and serve!!
Enjoy!!
Happy Valentine’s Day!