Sunday Aug 27th, 2023 7pm EST
Recipe submitted by - Kristi
Ingredients:
Olive oil spray
1 large eggplant
Marinara sauce of choice
Mozzarella cheese T
oppings of choice
Black pepper
Salt
Garlic powder
Directions:
Preheat oven to 450 Cut eggplant into 1/2 inch thick rounds. Place directly on baking sheet. Spray rounds with olive oil Sprinkle with salt, pepper, garlic powder. Bake 10 minutes. Turn rounds over, repeat spray and seasoning. Bake another 10 minutes. Remove from oven, add marinara sauce, cheese and toppings. Return to oven 5-10 minutes or until cheese is melted.
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Karla A
Apple Cake
Ingredients:
2 cups apples chopped (diced if you want to make muffins)
2 cups raisins
2 cups sugar
2 cups water
3/4 cup butter or shortening
2 t cinnamon
1 t CLOVES
1/2 t nutmeg
1 t allspice
2 t baking soda
1C nuts (optional-I don’t like it, but my mom does) 3 cups flour
1. Preheat oven to 350° and grease Bundt pan
2. In a large pan! Boil for 5 minutes: apples, raisins, butter, sugar, and water
3. Take off the heat and add: spices, baking soda, nuts and flour
4. Pour batter into a Bundt pan and bake for about an hour
*I like to make this in muffin pans or smaller loaf pans.
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Nicole M
Ingredients:
2lbs chicken wings
1/3 cup soy sauce or Tamari (gluten free)
1 tbsp Dark soy sauce (if can’t find gluten free, you may omit. This is for color)
1/4 cup white vinegar
5-6 cloves crushed garlic cloves
2-3 tbsp brown sugar (2 recommended)
1 tsp whole peppercorns
2 bay leaves
1/2 lb green beans (trimmed and cut into 1 inch pieces)
Directions:
Mix all ingredients except peppercorns and bay leaves into a bowl and marinate chicken, refrigerate for at least an hour. (Do this ahead of time). In a large skillet, add 1-2 tbsp of cooking oil ( I use avocado oil) on high heat, add chicken to pot and cook for 5-7 min or until light brown on both sides, pour marinate from bowl in pot, add pepper corns and 2 bay leaves, reduce heat to medium low and cover, boil for 30 min, flip chicken half way through, add green beans the last 10 min of cooking so that it steams in sauce) after 30 min, add 1/2 cup water into pot and let simmer for 2-3 min. Enjoy over rice!
]]>Find the recipe and ingredients HERE!
]]>Recipe submitted by Rebecca K
Ingredients:
1 1/2 cup Risotto
20oz Mushrooms
1 Shallot minced
3 cloves Garlic crushed
2 tbs Butter
2 tbs Oil
Oil to sauté mushrooms
Thyme
5 tbs White wine
4 cups Broth 1
cup grated Parm reg cheese
Directions:
In one large pot sauté mushrooms with some evoo and thyme. Set aside, save juice. In large heavy pan heat 2 tbs oil and butter. Add shallot and garlic till tender, about 2 min. Add rice and stir until coated and translucent Add wine and stir over med/high heat until absorbed Add 1 cup of broth, stir until absorbed Add another cup of broth, stir until absorbed Add mushrooms and juice stir until absorbed. Keep adding broth until rice is al dente. (Or softer if you prefer) Remove from heat and add cheese and stir and serve.
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Ingredients:
1/4 c. melted butter
1 can (300 mL) sweetened condensed milk
1 tsp vanilla
1 1/2 cups shredded coconut
1 1/2 cups chocolate chips
1 1/2 cups graham cracker crumbs
additional graham cracker crumbs for rolling
Directions:
Melt 1/4 cup of butter in the microwave. Mix together in a bowl the melted butter, can of sweetened condensed milk, and vanilla. Blend well. Add the coconut and stir well. Add the chocolate chips and stir well. Add the graham cracker crumbs and stir well. Put mixture in the fridge for one hour (it will make it easier to roll balls from it.) Then roll the mixture into balls. Roll each ball into the additional bread crumbs. Moose Farts should be kept in the fridge and are best served chilled. (Makes approximately 50-60 Moose Farts depending on how big you make your balls.)
The recipe itself is a traditional Newfoundland Cookie and the recipe can be found online: https://www.rockrecipes.com/wp-json/mv-create/v1/creations/59/print?ajax=true
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Chocolate Base
1/2 cup butter
5 tablespoons white sugar
5 tablespoons unsweetened cocoa powder
2 cups gluten-free graham cracker crumbs
1 egg
1 cup shredded unsweetened coconut
1/2 cup finely chopped walnuts
1/2 teaspoon vanilla extract
Icing
1/2 cup butter
1/4 cup milk or non-dairy milk alternative
1/4 cup custard powder (Can substitute Jello Vanilla Pudding)
4 cups sifted icing sugar
Chocolate Topping
4 ounces of semi-sweet chocolate 4 squares
2 tablespoons butter
INSTRUCTIONS
Make the chocolate cookie base
Place softened butter, sugar, cocoa, egg, and vanilla extract in a small bowl and set in a pan of boiling water.
Stir until butter is melted and mixture thickens.
Remove bowl from water bath and add graham cracker crumbs, coconut, and walnuts. Mix well.
Spread chocolate coconut mixture in a 9x13 ungreased pan. Pack it down firmly with the back of a spoon.
Place in fridge to cool for about an hour before adding icing.
Make the custard icing
Cream butter.
Mix milk and custard powder together, then fold into creamed butter.
Gradually stir in sifted icing sugar to make a stiff icing.
Spread evenly over chocolate base and allow to set in the fridge, about an hour.
Make the chocolate topping
Slowly melt semi-sweet chocolate and butter in a small double boiler, being careful not to burn the chocolate. Once melted, pour over top and place in fridge to harden. Or place on freezer for about 20 min. to harden quicker.
Cut into small squares and enjoy!
NOTES
Of course you can substitute regular graham cracker crumbs if you don't need this to be gluten-free. You can use dairy milk (cow, goat) or non-dairy alternatives (almond, cashew) in this recipe. Nanaimo bars freeze well, so make these ahead of time and freeze for later.
After you make these you will qualify to get your Canadian citizenship that is how Canadian these bars are. xo
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Bake 350 - 40 minutes
11 X 7 Lightly Buttered Glass Pan
Ingredients:
1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
1 teaspoon vanilla
4 eggs
1/4 cup drained crushed pineapple
1 1/4 cup finely grated carrots (about 2 to 3 carrots)
1/4 to 1/2 cup chopped pecans or walnuts - optional
Icing
2 oz. cream cheese softened (do not use low fat)
4 tablespoons butter, softened
1 1/4 cups powdered sugar, sifted (I only use about 3/4 cup because I don’t like it real sweet but you could use the 1 1/4 cups if you like.)
1/2 teaspoon vanilla
1/4 cup of chopped pecans to sprinkle on top
Directions:
In large bowl: Combine dry ingredients….stir gently to combine.
In medium bowl: with a fork I beat together canola oil, eggs and vanilla. Pour mixture into dry ingredients and mix well to incorporate all the flour. Stir in the grated carrots and drained pineapple (and nuts if you are using them) and pour into a lightly buttered 11 X 7 glass baking dish.
Bake at 350 for 40 minutes or until a wooden toothpick inserted in center comes our clean. Cool in pan on wire rack.
Icing: Combine softened cream cheese and butter in bowl. (I mix by hand.) Mix just until creamy. Do NOT over mix. Gradually add powdered sugar and vanilla. Ice cake when completely cool and serve from baking dish. Keep in refrigerator until ready to serve.
]]>Makes 8 servings
Meatball Ingredients
2 Eggs
2 cloves garlic, minced
1 tsp salt
1/8 tsp black pepper
1.5 pounds meatloaf mix
¾ cup plain dry gf bread crumbs
½ cup grated parmesan cheese
2 tablespoons olive oil
Soup
1 onion, chopped
2 carrots, chopped
4 cloves garlic, minced
2 heads escarole or curly endive, coarsely chopped
8 cups chicken broth
1 can (about 14 ounces) Italian plum tomatoes chopped, juice reserved
3 fresh thyme sprigs
1 tsp salt
½ tsp red pepper flakes
1 cup uncooked acini pepe pasta (I used gf ditalini)
Bake 400 for 30 minutes
From Pasquale Sciarappa - http://orsararecipes.net/best-eggplant-rollatini-recipe I typed his recipe out as I could not find a printable recipe on his page. This recipe is great as an appetizer or a main meal! Bake at 400 for 30 minutes. Makes around 12 pieces.
Ingredients:
1 eggplant
1 lb. fresh ricotta
1/2 cup pecorino cheese, shredded
1 1/2 cup mozzarella cheese, shredded
1 egg
Handful fresh parsley, chopped or 1 Tablespoon of dried parsley
Salt and pepper to taste
24 oz. jar of your favorite tomato sauce or your homemade sauce
1 teaspoon olive oil
Makes 12
Directions:
Preheat the oven to 400ºF. Coat a baking sheet with the 1 teaspoon of olive oil and set aside. Slice the ends off of the eggplant. (If you don’t like the skin you can peal it off.) Holding the eggplant vertically, cut lengthwise thin slices. Place the eggplant slices onto the baking sheet and bake in the oven for about 4 minutes. Remove from the oven and let cool off before rolling.
To make the cheese filling, in a bowl, mix the ricotta, pecorino cheese, 1/2 of the mozzarella, parsley, egg, black pepper and salt.
Next, spread a ladle of sauce evenly on the bottom of a baking pan.
Once the eggplant has cooled off, place a spoonful of the cheese filling at the wider end of the eggplant slices and then roll the eggplant over itself. Place the eggplant roll with the loose end on the bottom of the pan so it does not unroll while baking. Continue these steps until the baking pan is full.
Cover the top of the eggplant rollatini with another layer of sauce. Bake in the oven for 30 minutes.
After 30 minutes, remove from the oven and sprinkle the rest of the mozzarella cheese on top and place back into the oven for about 5 minutes to let the cheese melt. Remove from the oven and serve while still hot. Pasquale says….”Enjoy and cin cin!”
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Recipe from: “Poole’s: Recipes and Stories from a Modern Diner”
This recipe works great with both regular ingredients or by substituting gluten free ingredients which I do for my family!
I will cut this recipe in half for me and bake it in an 8 X 8 pan or pie dish.
If I don’t I’ll eat the 13 X 9 pan ALL BY MYSELF!!!
Ingredients For Filling:
1 cup granulated sugar
1 vanilla bean, split and scraped, seeds only (save the pod for another use)
(I will substitute 1 Teaspoon of Pure Vanilla Extract for the vanilla bean.)
1/4 cup cornstarch
1/4 teaspoon sea salt
3 cups of blackberries (about 2 6-oz containers)
2 cups of blueberries (about 1 pint)
3 cups of raspberries (about 3 6-oz containers)
Ingredients For Streusel:
1 cup all purpose flour
(I substituted 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
1/2 packed light brown sugar
3/4 cup rolled oats
(I substituted Bob’s Red Mill Gluten Free Rolled Oats)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1/2 cup COLD butter cut into 1/2 cubes
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Use non stick spray or butter to grease a 13 X 9 pan….set aside.
To make the filling:
In a small bowl, combine the granulated sugar with the seeds from the vanilla bean, using your fingers to disperse the seeds into the sugar (or add 1 teaspoon of pure vanilla extract.) Add the cornstarch and salt and whisk to break up any lumps. Place the berries in a large bowl. Add the sugar mixture and toss to coat. Set aside for at least 30 minutes or up to overnight.
To make the streusel:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, rolled oats, baking soda, baking powder, salt, butter and cinnamon. Mix on medium speed until uniform pea-size pieces form. Do not over mix or you’ll end up with shortbread dough. Set aside until ready to bake the crisp.
After the berries have set for about 30 minutes pour the mixture into the prepared pan and place the streusel over the top. Bake the crisp until golden brown and bubbly, about 1 hour.
Let crisp set 10/15 minutes before eating.
Can serve plain or with vanilla ice cream or whipped cream on top!
You can experiment with other berries/fruits.
You can add 1/2 cup chopped pecans or sliced almonds to the streusel topping.
NOTE: The Streusel is delicious on its own.
You can bake it like granola on a baking sheet.
To bake the Streusel on its own, arrange it in an even layer on a baking sheet. Bake at 350 for 12 to 15 minutes, stirring occasionally until golden brown.
It’s amazing sprinkled over ice cream or fruit salad.
It keeps for 1 week in a resealable plastic bag on the counter or up to 1 month in the freezer.
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