Eggplant tartar

Eggplant tartar
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Gluten Free
Servings Prep Time
6 persons 30 min
Cook Time
45 min
Servings Prep Time
6 persons 30 min
Cook Time
45 min
Eggplant tartar
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Gluten Free
Servings Prep Time
6 persons 30 min
Cook Time
45 min
Servings Prep Time
6 persons 30 min
Cook Time
45 min
Ingredients
Servings: persons
Units:
Instructions
  1. Roast eggplant in oven at 200ยบ, punctured with a knife to ensure it not to explode, wrapped in aluminum foil for 35min, let cool, peel and medium dice, place in large bowl.
  2. Make a small well in the middle of the prepared eggplant and place all remaining ingredients except olive oil leaving the tomatoes and garlic on the top
  3. Heat olive oil just before burning point. Hot enough, but not to see smoke Poor the hot oil over the ingredients in the well slowly with a spoon, let stand 5 min then mix.
  4. For presentation; Toast or grill bread, brush with garlic, top toast with Tartar, Season with salt and pepper if needed, eat
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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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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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