It's 7:35 a.m. and already I'm thinking about what to eat today :0) With pumpkin pie coffee and a homemade gluten free blueberry scone under my belt, my minds already on lunch and what the heck to make for dinner. It's always so hard to figure that out when I'm not sure what I'm really craving at this hour, but I do know watching all these shows on FoodNetwork are DEFINITELY not helping my decision making one bit. Everything Paula, Rachel, Giada, Ina, Sandra and Tyler are cooking this morning are making my stomach play a string of orchestra symphonies even Mozart couldn't contend with...lol. One thing's for sure, I'm hungry AGAIN (big surprise there right?) So in honor of my undecisive stomach (and the fact that the important components of what I want to cook are still currently frozen) here's a recipe for a spicy liguarian stew I made a few days ago AND a dessert bonus. Not only are they both 100% gluten free but they're so good even the hubby didn't realize the gluten was missing :D Happy eating...
Spicy Liguarian Stew:
1 onion (chopped)
2 carrots (chopped)
2 garlic cloves (minced)
1 bay leaf
1-2 tea. red pepper flakes (depending on taste)
Salt/Pepper
Extra Virgin Olive Oil
- Heat oil in a pot over medium heat, add onion, carrots and garlic with salt and pepper until veggies are tender (about 8 minutes)
- Add bay leaf
3/4 cup Moscato wine (or white wine of your choice - be sure its something you would drink in a glass)
- Deglaze pan with wine, mix scraping bottom of pan for 'flavor' at bottom and let reduce (about 5 minutes)
28 oz. can of crushed tomatoes (try basil, garlic herb mix or roasted tomato version for more flavor)
- Add the can of tomatoes, mix and bring to a boil
- Cover and let simmer for 20 minutes
5-6 Tilapia fillets
Garlic Powder
Onion Powder
Salt/Pepper
- Coat fish fillets evenely with seasonings and add to pot until cooked through (about 5 minutes)
3 cups chopped fresh spinach
- Stir in spinach until wilted
- Taste for seasoning (may have to add more salt and/or pepper)
**Serve immediately. Great with Udi's toast or served over brown rice**
Quicky Shortcakes:
**Preheat oven to 425**
1 cup GF Bisquick Mix
1/4 cup sugar
3 tablespoons cold butter (cut in pieces)
- Combine mix and sugar together until well incorporated
- Cut in butter with a fork or pastry cutter until mix resembles coarse sand
1 egg
1 teaspoon vanilla
1/3 cup milk
- Mix all ingredients together and add to dry mix until dough forms
- Divide dough into 6 balls (or drop by tablespoon) on cookie sheet and bake until golden brown (about 15-20 minutes)
Topping:
1 1/2 cups fresh strawberries
1/3 cup sugar (or sugar substitute i.e. Splenda, Truvia)
- Mix together and let sit in refrigerator to chill
1 cup heavy cream
1/4-1/2 cup sugar (depending on taste)
1 teaspoon vanilla
- Beat cream slowly (gradually speeding up) until soft peaks form
- Slowly add in sugar and vanilla until stiff peaks form
**Be careful not to overbeat**
- Chill until shortcakes are ready & enjoy dolloped on top of fruit for a homemade GF strawberry shortcake
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