Gluten Free Zucchini Cakes for Appetizers

Recipe Title:  Zucchini Cakes (Gluten Free) -  Appetizers (click here to godirectly to my YouTube video of this recipe)

By: Miriam Borys

2 zucchini – grated (2 1/2 cups) - skin on 

¼ cup cilantro – diced

2 tbsp.  onions or shallots

1/8 tsp. red pepper flakes

1-2 tbsp. egg

3 tbsp. gluten free flour

Cracked pepper

Salt

2 tbsp. pecorino romano cheese

½ cup grape seed oil

With a box grater or in the food processor grate zucchini until finely shredded.

In a mixing bowl combine zucchini with cilantro, red pepper flakes, egg, gluten free flour, diced onions, grated cheese, salt and pepper to taste.

Mix until it is slightly moist and all the flour has disappeared and is mixed in.

Spoon into a hot frying pan with hot oil.

Fry until golden brown, turning once to brown each side.

Serve with a small bowl of soya sauce (Tamari for gluten free) for dipping.

Makes 12 zucchini cakes.

Easy & Quick Cauliflower Rice with Cori (Gluten Free and Calorie wise)

Recipe Title: Easy & Quick Cauliflower Rice with Cori, Gluten Free and Calorie Wise (clickhere to go directly to my YouTube video of this recipe)

By: Miriam Borys & Cori Busby

Ingredients:

1 tbsp. olive oil or coconut oil|
3 cups cauliflower – shredded
1/8 cup onion
2 garlic cloves
2 tbsp. Tamari soya sauce (gluten free)

Heat oil in sauté pan. 

Add garlic and sauté but do not brown.

Add cauliflower and onion. 

Continue to sauté until cauliflower is cooked.

Reduce heat and add Tamari (soya sauce) and stir until combined.

Serve hot.

Alfredo Sauce with Gluten Free Corn Pasta

Recipe Title:  Alfredo Sauce with Gluten Free Corn Pasta (clickhere to go directly to my YouTube video of this recipe)

By: Miriam Borys

Ingredients:

2 tbsp. olive oil
2 tbsp. butter
2-4 tbsp. shallots – diced
1-2 garlic cloves – diced
¼ cup heavy cream
1 tbsp. cream cheese
Salt & pepper
Parsley – chopped for garnish
¾ cup Pecorino Romano cheese grated

In a heated pan melt butter in olive oil.
Add shallots and garlic and sauté until tender.
Add seasoning of choice (red pepper flakes or chilies are also perfect for this sauce)
Add cream cheese & heavy cream and cook to reduce the cream & melt the cream cheese.
Add cooked pasta[i] & toss into the cream sauce.
Serve hot & garnish with fresh parsley & grated cheese.

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[i] Cook pasta ahead of time and when the sauce is 99% complete reheat cooked pasta (reconstitute) by submerging it in boiling water. This process takes about 1 ½ minutes. This is a huge time saver especially when you have company and you want to prepare ahead as much as possible. The pasta can also be cooked the day ahead and held in the fridge. 

Easy Alfredo Sauce

Look for one of the easiest and tastiest sauces for pasta!  For my favorite recipe for June 11th..please stay tuned!

quick and easy prawn curry pasta bake

Recipe Title:  quick and easy prawn curry pasta bake (click here togo directly to my YouTube video of this recipe)

By: Miriam Borys

Ingredients:

2 tbsp. butter
2 tbsp. flour
1 tsp. curry powder
¼ tsp. red pepper flakes
Cracked pepper to taste
2 cups milk
12 prawns
2 cups uncooked pasta (I love to use the Italian cellentani corkscrew pasta found at your
local Italian food store)
¼ cup   blue cheese
¼ cup   goat’s cheese
16 whole wheat crackers
¼ cup toasted hazelnuts
¼ cup olive oil
¼ tsp. garlic salt
Pepper
Grated pecorino romano cheese for the top

Béchamel Sauce

Melt 2 tbsp. butter into a heavy saucepan.

Add 2 tbsp. flour and cook flour until bubbly.

Add curry powder and pepper flakes.

Cook for 1 minute.

Add milk and on medium high heat bring up to the boil and immediately turn down to simmer, stirring constantly. The curry béchamel will slowly thicken. Leave on low heat but continue to stir.

In a food process make the crumb topping for this bake. Combine crackers, hazelnuts, garlic salt, cracked pepper and olive oil until the mixture is crumbly but wet looking. Hold in a bowl and set aside for topping.

Meanwhile cook 2 cups of pasta in boiling water to al dente (just done but not overcooked).

When cooked strain and hold in a bowl.

Peel prawns.

Take baby green peas out of the freezer and hold in another bowl (don’t bother defrosting).

When béchamel sauce is thick, reconstitute the pasta in boiling water. With the pasta add the prawns & peas.

Cook for 18 seconds until the prawns turn pink.

In individual baking dishes layer the ingredients in this order.

Prawns, pasta, peas, sauce, crumb topping.

Grate romano cheese over the top just before broiling for 5 minutes.

Serve hot.

Easy Tomato Sauce with hot Italian sausage & anchovies

Recipe Title:  Easy Tomato Sauce with hot Italian sausage & anchovies

By: Miriam Borys

Ingredients:

2 tbsp. olive oil
1 onion – sautéed until slightly caramelized
1 can anchovies in olive oil (50g)
2 stalks celery – diced
1 carrot – grated
1 pkg. hot Italian sausage (5) – removed from outer casing
¼ tsp. hot pepper flakes
1 tbsp. bouquet garni – dried herbs of choice like Italian seasoning)
1 bunch fresh basil
2 tbsp. tomato paste
½ cup red wine
2 Italian strained tomatoes (680ml ea.)

Sauté onion and anchovies until onions are slightly caramelized.

Add grated carrot(s) & celery and continue to sauté.

Add hot red pepper flakes if desired for added spice

Remove sausage meat from outer casing (skin) and sauté with vegetables and anchovies.

Deglaze the pan with red wine.

Add bottled tomato sauce and bring up to the boiling point.

Turn heat down and add fresh basil (optional) and continue to simmer for 20-30 minutes.

Serve on hot pasta or use in a lasagna, or over chicken for a tomato roasted chicken dish.

Rhubarb & Spice Cake

Recipe Title:  Rhubarb& Spice Cake (click here to go directly to my YouTube video of this recipe)

By: Miriam Borys ( I have adapted an old recipe of my Mom's crumb cake for this delicious recipe)

Ingredients:

¾ cup butter
1 cup sugar
1 cup all-purpose flour
1 cup whole wheat flour
½   tsp. cinnamon
¼ tsp. cloves
¼ tsp. grated nutmeg
1 tsp. baking soda
1 egg
¾  cup sour milk
1 cup rhubarb

Prep:

Clean and dice rhubarb & add ½ cup of white sugar and mix. Set aside.

Cream butter & ½ cup of sugar in another bowl.  Beat until light and fluffy.

Add flours and spices.

Cut in with a pastry blender or a mixer attachment and continue to blend until the mixture is mealy (small pea size)

Remove 1 cup of this mealy flour/spice mixture to sprinkle on the top of cake just before baking.

Add sifted baking soda to the flour mixture. Stir well.

Add sugared rhubarb to flour mixture and stir.

In a bowl whisk egg and add sour milk and whisk again.

Add flour mixture to egg mixture and stir until well combined.

Pour into a baking dish of choice and bake at 350° for 50 minutes until a cake tester comes out clean.

Mussels in coconut curry sauce

Recipe Title:  Musselsin coconut curry sauce (click here to go directly to my YouTube video of thisrecipe)

By: Miriam Borys

Ingredients:

2 lb.    Mussels
¼ cup olive oil
2/3 – 1 can coconut milk (400ml)
2 shallots
2 – 4 cloves of garlic
½ cup cilantro
2 tsp. Madras curry
1 cup white wine
Fresh bread of choice

1.     To prepare mussels rinse under cool running water. Tap any mussels that do not close tightly against the counter or bowl. If they do not close DO NOT USE …THROW AWAY.

2.     De-beard mussels.

3.    Dice 2 shallots & garlic

4.    Sauté shallots & garlic in oil until nicely browned but not burnt.

5.    Add curry and continue to sauté to release the curry flavor

6.    Add white wine to deglaze

7.    Add coconut milk and bring to a rapid boil.

8.    Add cilantro.

9.    Add mussels all at once, cover and cook for 2 minutes until scallops open.

10.  Serve immediately with bread to soak up the white wine coconut sauce.