Roasted Garlic Risotto

Roasted Garlic Risotto
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Risotto is a classic dish that has endless possibilities for a variety of ingredients and creativity. This one is simple fast and easy. I like to serve parmesan on the side to enable all those calorie counting freaks to watch their intake. Also leftovers can be used in my risotto quiche recipe
Gluten Free
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Roasted Garlic Risotto
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Risotto is a classic dish that has endless possibilities for a variety of ingredients and creativity. This one is simple fast and easy. I like to serve parmesan on the side to enable all those calorie counting freaks to watch their intake. Also leftovers can be used in my risotto quiche recipe
Gluten Free
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Servings Prep Time
5 servings 15 min
Cook Time
20 min
Ingredients
Servings: servings
Units:
Instructions
  1. Place whole garlic in pan with oil cold. Turn on heat at medium temp and simmer garlic until golden brown. Remove and set aside to cool and then chop coarsely
  2. Saute onions in same olive oil until tender, add Carnoli rice and stir to thoroughly coat rice with oil and moisture
  3. Add white wine and stir then add enough hot broth three times to cover the rice each time, stirring constantly until all broth is absorbed
  4. Add garlic to simmering rice on the last addition of broth
  5. After third addition of broth has been thoroughly absorbed check to confirm if rice is al dente and if needed add more broth... check for seasoning, add salt and pepper if needed
  6. Let cool several minutes and then serve.
  7. Serve parmesan and pecorino on the side for personal tastes
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Spelt flour Pancakes

Pancakes are always good, and if you’re looking for the non gluten version, simply add Buckwheat flour instead of Spelt and use guarum and xantum gum for binding. I also use potato and corn starch to help consistency.

Spelt flour Pancakes
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Gluten Free
Spelt flour Pancakes
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Gluten Free
Ingredients
Servings:
Units:
Instructions
  1. Preheat griddle. Hot enough so water sputters and bounces when dropped on griddle. Use a small amount of olive oil on the griddle to season spreading it evenly with towel.
  2. Sift all dry ingredients together and in separated bowl mix well all liquid ingredients. Then add at once liquid to dry ingredients not over mixing.
  3. Immediately pour onto griddle as this recipe thickens as it sits too long. If need be add little by little more rice milk, not to over do as ratio will become out of proportion.
  4. Primarily they like maple syrups. Here you can find both Canadian Canada grade and Vermont AA. I also make fresh fruit and berry compotes. With agave syrups and mix berry compote; lemon juice mixed with the berries overnight in the morning it’s ready for warming and pour over fresh cakes.
Recipe Notes

8 x 4 inch pancakes

There is no Nutrition Label for this recipe yet.

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Vegetable Paella with steamed Hake

Paella has always been one of my favorites as well as the riders. In my restaurant I offered a mountain version with rabbit and wild mushrooms. A traditional dish with room for creativity to fit diet and personal preferences. There’s something to be said socially when cooking with open fire and a Paella… even the neighbors end up at the house ( or the riders from the other teams 😉 )

Vegetable Paella with steamed Hake
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6-8 pax. Ingredients;
Gluten Free
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Vegetable Paella with steamed Hake
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6-8 pax. Ingredients;
Gluten Free
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Servings Prep Time
8-10 servings 1 hour
Cook Time
1 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Procedure Broth preparation: Combine fish caracasses, onions, green part of leeks, carrots, celery, 2 smashed tomatoes, parsley, thyme, bay leaf and peppercorns in stock pot with approx. 4-5 liters water. Bring to a boil and then simmer for 1 hour. Strain
  2. Paella In a 60cm 24+” paella pan with accompanying gas burner or fire, previously prepared with hot coals and evenly spread, sauté 1 small diced onion and white parts of leeks with olive oil. When transparent, add garlic, peppers, zucchini and mushrooms slightly browning. Continue cooking by adding 8 of the tomatoes small diced and beans sprinkling with salt. This process permits the tomatoes to release a small amount of liquid. Cook and stir until this liquid has evaporated.
  3. At this point add pre made vegetable broth and artichokes and bring to a boil. Add 1T. Paprika and season with salt and pepper to taste.You want it to be tasty at this point as this will ensure all flavors to penetrate the rice.
  4. Add by sprinkling evenly rice over the boiling paella. Stir once and only once to control that the rice is evenly dispersed, then place hake fish on top in boiling broth, make sure that fish sits down into broth and as close to center as possible to ensure thorough cooking. Sprinkle with green peas and place a large lid or aluminum paper that fits just over the fish. Count from the moment you added the rice, 15 minutes.
  5. Then take off heat and let rest for no more than 5 minutes. Eat immediately. Chopped parsley for garnish
Recipe Notes

Notes; Some Paella recipes call for the rice to be sautéed with the olive oil. This process helps ensure the rice to maintain fluffy, separated and aldente. I’ve found that keeping mixing to a minimum works efficiently enables you to use less oil. Saffron can also be used. For this recipe about 2 grams (2 pinches) is enough to add a subtle flavor.

Nutrition Facts
Vegetable Paella with steamed Hake
Amount Per Serving
Calories 1068 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 15g
Cholesterol 179mg 60%
Sodium 1263mg 53%
Potassium 3593mg 103%
Total Carbohydrates 68g 23%
Dietary Fiber 14g 56%
Sugars 19g
Protein 127g 254%
Vitamin A 286%
Vitamin C 246%
Calcium 42%
Iron 60%
* Percent Daily Values are based on a 2000 calorie diet.

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White Garlic Soup

White Garlic Soup
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Gluten Free
Servings Prep Time
4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
5 minutes
White Garlic Soup
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Gluten Free
Servings Prep Time
4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Blend everything in blender with exception the watermelon and blend till smooth. Add additional water if thinner consistency is desired. Chill until serving time, mix well before serving, garnish with watermelon
Recipe Notes

Nutrition Facts
White Garlic Soup
Amount Per Serving
Calories 371 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Sodium 2mg 0%
Potassium 321mg 9%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 10g
Protein 6g 12%
Vitamin A 7%
Vitamin C 15%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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Vegetable Tajine

Vegetable Tajine
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Tagine is a Moroccan cooking earthenware pot made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. This pot is host of many versions of Tagine, as many as there are cooks. In quest of finding a new and interesting post race food I created this one using vegetables and rice instead of cous cous to keep gluten for all the riders Gluten free. The addition of tofu or chicken would be perfect as well as cous cous.
Gluten Free
Servings Prep Time
12 Servings 1/2 Hour
Cook Time
1 Hour
Servings Prep Time
12 Servings 1/2 Hour
Cook Time
1 Hour
Vegetable Tajine
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Tagine is a Moroccan cooking earthenware pot made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. This pot is host of many versions of Tagine, as many as there are cooks. In quest of finding a new and interesting post race food I created this one using vegetables and rice instead of cous cous to keep gluten for all the riders Gluten free. The addition of tofu or chicken would be perfect as well as cous cous.
Gluten Free
Servings Prep Time
12 Servings 1/2 Hour
Cook Time
1 Hour
Servings Prep Time
12 Servings 1/2 Hour
Cook Time
1 Hour
Ingredients
Servings: Servings
Units:
Instructions
  1. Place soaked Garbanzos in pressure cooker, cover with 2 liters water, several garlic cloves, salt tt and bay leaf. Cook for 20 min at medium pressure, cool without rinsing. meanwhile...
  2. Bring to boil 1 1/2 liters of water, with lemon juice and zest to boil, add rice and quinoa, cover and return to simmer for 12 min. Remove from heat
  3. Saute in large pan all spices in olive oil, onions and garlic. When tender and fragrant add tomato paste and cooked until dry, sticking to bottom
  4. Add broth and rest of ingredients and simmer for 20 minutes
  5. Place rice and quinoa as a base on plate, ladle vegetable tagine over top and serve
Recipe Notes

Nutrition Facts
Vegetable Tajine
Amount Per Serving
Calories 392 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 721mg 30%
Potassium 523mg 15%
Total Carbohydrates 70g 23%
Dietary Fiber 8g 32%
Sugars 13g
Protein 12g 24%
Vitamin A 168%
Vitamin C 36%
Calcium 8%
Iron 32%
* Percent Daily Values are based on a 2000 calorie diet.

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Non Gluten Bread

Non Gluten Bread
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This recipe was the result of much experimentation, but a favorite of the riders. I've found that this combination of flours works well, but to mix and match with other non gluten flours, like garbanzo and chestnut, to obtain other flavors is possible. Also a nice addition of flax seeds, chia seeds, mixed nuts and dried fruits gives you even dessert options. Also by adding garlic, caramelized onions and fresh herbs makes a great dinner roll.
Gluten Free
Servings Prep Time
16 Slices 15 minutes
Cook Time
1 1/2 Hours
Servings Prep Time
16 Slices 15 minutes
Cook Time
1 1/2 Hours
Non Gluten Bread
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This recipe was the result of much experimentation, but a favorite of the riders. I've found that this combination of flours works well, but to mix and match with other non gluten flours, like garbanzo and chestnut, to obtain other flavors is possible. Also a nice addition of flax seeds, chia seeds, mixed nuts and dried fruits gives you even dessert options. Also by adding garlic, caramelized onions and fresh herbs makes a great dinner roll.
Gluten Free
Servings Prep Time
16 Slices 15 minutes
Cook Time
1 1/2 Hours
Servings Prep Time
16 Slices 15 minutes
Cook Time
1 1/2 Hours
Ingredients
Servings: Slices
Units:
Instructions
  1. Add all wet ingredients in stainless steel bowl, mix lightly and wait approx 10 min. for yeast to activate. Bubbles will form on the surface
  2. Separately, weigh all dry ingredients together, mix and then add to wet ingredients. Mix thoroughly. A semi thick dough should be achieved, if necessary, add more water small amounts at a time.
  3. If using bread machine, bake for 1 1/2 hour bake program For conventional baking, bake in mold desired for 1 hour 10 min For Convection baking, bake in mold or rolled into baguette form for 1 hour Simple round rolls can be made by using muffin tins
Recipe Notes

Nutrition Facts
Non Gluten Bread
Amount Per Serving
Calories 178 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 121mg 5%
Potassium 62mg 2%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 0.2g
Protein 2g 4%
Calcium 0.4%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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