Recipe Category Archives: Gluten-Free Recipes

Chicken with Tomatoes and Olives Recipes

By on March 10, 2017 in

adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

chicken tomatoes olives mushrooms

This Chicken tomatoes dish is spectacular

All the more spectacular than I whipped it up in no time. The tomatoes are the big star here, so use fresh tomatoes please. Plum tomatoes are nice and meaty, and never let you down!

Now, this is when I absolutely adore my large skillet, and I mean large:

About 15  inches round, almost 3 inches deep. Ideal for all stovetop dishes, Tajine style. You know me, I love stovetop cooking. The  resulting dishes are always ideally succulent and saucy.

The dish is very easy to make, so try to find fresh rosemary and thyme, widely available everywhere.

If you decide to make the chicken tomatoes with chicken breasts, add 1/4 olive to the pot. This is because chicken breasts need a little more help to be as moist as dark chicken.

Nicoise Olives are increasingly easy to find. they are very small, so they disperse nicely in the dish. It doesn’t hurt that are so cute and so delicious!

I love to slice them before serving, as it allows the sauce to penetrate from all sides

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Salmon with Miso Sauce Recipe

By on March 10, 2017 in

adapted from Levana Cooks, using Mushroom Medley Levana Nourishments

salmon miso sauce

Miso Sauce makes this salmon dish quite luxurious.

Miso makes an instant thick and rich natural sauce, even as it is a snap to make.

This salmon miso sauce is ready in minutes!

The Asian flavors work beautifully to make a perfect sauce, thanks to the miso, naturally and without any further steps than the baking of the whole dish.

Don’t hesitate to replace the salmon with other interesting fish you might find on shopping day, even trout or tilapia. When you are in a more luxurious mood, substitute bass or scrod for the salmon.

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Steel Cut Oat Soup Recipe

By on March 10, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

steel cut oat soup

Steel-cut oat soup was the frequent breakfast of my childhood.

So you know what, since I can wax nostalgic at the drop of a hat, just by making me some, I make steel-cut oat soup all the time! It takes just a few minutes to make a potful, and it is a huge favorite and costs next to nothing! Plus oats are easily one of my all-time favorite healing food. Gluten-free to boot!

The secret ingredient in Steel-cut oat soup is Fenugreek (Halba).

Fenugreek is a staple in Middle Eastern dishes.

Although you may find the smell of fenugreek somewhat acrid and pungent, as soon as it is combined with the other ingredients in the soup, that pungency is mitigated, and it all comes together wonderfully. It gives this soup and all dishes it is included in a decidedly ethnic flair. In addition, it is a superfood. It is easy to find in the spice section or in health food store, and is the essential ingredient in this soup, so be sure not to skip it!

Grind the garlic and the herbs in your food processor

That can be done in a flash. That’s just how fantastic it is to work with a food processor! My workhorse!

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Shakshuka Recipe. All Variations

By on March 10, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

shakshuka

Shakshuka is all the rage wherever you go!

A sort of comfort food for expats and honorary Sephardis alike: See how they mop that sauce with their bread!

Nothing to Shakshuka:

Good tomatoes, runny eggs, and you are there!

You can make lots of exciting variations with your Shakshuka seasonings and ingredients.

Did you know you can make a green  shakshuka too?

Scroll down, you’ll see!

You’ll be happy to get variations on the beloved classic; you will enjoy it more often! I love that it is so versatile

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Vegan Black Bean Burgers Recipe

By on March 10, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

My Black Bean Burgers are Vegan AND Gluten-Free!

If you are carb-conscious, you’ll be happy to know my BBB are so hearty, nourishing and filling you will enjoy them even sans bun, so as not to pile on too many carbs at one seating.

I make no end of Burgers: Meat, Fish, Poultry and Vegetarian, check them all out. But in this recipe, I am aiming at something else:

Black Bean Burgers are a wonderful way of getting your fill of fiber and protein!

They look and taste so much like their meaty counterparts, it will leave you scratching your head! While the flavor lineup in my black bean burgers is decidedly Latin, feel free to vary the seasonings to suit your taste. Likewise, experiment with cooked red or white beans, lentils, quinoa or kasha. Same with other flours: Chickpea flour, lentil, buckwheat, brown rice etc….

The nutritional yeast flakes will give the black bean burgers a pleasantly cheesy flavor, the vegan way.

The burgers freeze beautifully, and they are delicious at room temperature too.

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