French Onion Soup

Ingredients

• 4 tablespoons butter
• 1 teaspoon salt
• 2 large red onions, thinly sliced
• 2 large sweet onions, thinly sliced
• 1 (48 fluid ounce) can chicken broth
• 1 (14 ounce) can beef broth
• 1/2 cup red wine 
• 1 tablespoon Worcestershire sauce
• 1 sprig fresh thyme leaves
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• salt and freshly ground black pepper to taste
• Udis Gluten free Hamburger bun. 
• 1/2 cup shredded mozzarella cheese, room temperature
• 4 pinches paprika

Directions

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with a tea ball. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Arrange bread slices(Or one half of the hambuger bun) on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and top with mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately

Cauliflower Pizza

The dough is made out of cauliflower, and cheese. We did a double recipe. for it. for 12''.


Dough:

What you'll need:

• 1 cup steamed and grated cauliflower (see notes) 
• 1 cup shredded mozzarella cheese 
• 1 egg, beaten 
• 1 teaspoon dried oregano 
• 1/2 teaspoon crushed garlic 
• 1/2 teaspoon garlic salt 

Prepare: Take 1 large head of cauliflower. Remove stems and leaves from it. Chop the florets into chunks. Steam cauliflower in a colander (Or pot) with 1 inch of water for about 5 minutes or until it is tender, but not soft. Run steamed cauliflower under cold water to cool it and then grate it using a cheese grater. 

 
Preheat oven to 450 degrees.
Use a cookie sheet with olive oil. 

In a medium bowl, combine cauliflower, egg and cheese together.
Add oregano, crushed garlic and garlic salt.
Stir to combine.
Transfer mixture to the cookie sheet.
Pat out the mixture like dough to form a thin crust
Brush top of crust lightly with olive oil.
Bake 15 minutes.
Remove crust from the oven and add your sauce and toppings (meat should be precooked).
Place pizza under a broiler on high heat until the cheese is melted and bubbly. (Approximately 3 minutes).

Flourless Cake

Ingredients:

• 6 1-ounce squares coarsely chopped semisweet chocolate 
• 1/2 cup (1 stick) unsalted butter 
• 3/4 cup sugar 
• 3 large eggs 
• 1/2 cup cocoa 
• 1/4 teaspoon salt 
• 1 teaspoon vanilla 

For Glaze:

• 2 1-ounce squares coarsely chopped semisweet chocolate squares 
• 1 1/2 tablespoons unsalted butter 
• 1 1/2 teaspoon milk OR light coconut milk 
• 1 1/2 teaspoons Agave syrup OR honey 
• 1/8 teaspoon vanilla 

Preparation:

Preheat oven to 350°F

Spray a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.

For the cake
Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth. Add the vanilla in too.
Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.


For the glaze
To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.

Carrot cake

What you'll need:

• 1 box (15 oz) Gluten Free yellow cake mix 
•  2/3 cup water 
• 1/2 cup butter, softened 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground nutmeg 
• 1 teaspoons vanilla extract 
• 2 eggs 
• 1 cup finely shredded carrots (2 medium)

Prep:
Clean and shredded the carrots.

Pre Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, butter or spray with cooking spray.

Directions

1. In large bowl, add in the cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs. Stir this mixture until it looks like a normal cake mix, scraping bowl occasionally. 
2. With spoon, stir in carrots.
3. Spread the cake mixture into the pan. 
4.  Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, and enjoy.

Clam Chowder

Ingredients

• 1 onion, diced
• 1 clove of garlic, minced-opt
• 3 stalks of celery, diced
• 3  red potatoes, washed and diced
• 2 russet potatoes
•  3 cans of clams
• 4 cups of 2 % half and half, Add 1% milk as needed.
• 1 tablespoon butter
• Salt and pepper to taste
• 4 tablespoons cornstarch
• 1/8 teaspoon of sage
• 1/8 of thyme 
• 1/8 of cayenne pepper
• 1/8 garlic powder
• 1 bay left

Prep

Open the can of clams and separate the clams from it's juice. Keep both. Crop the veggies. 

For the spies aside from the bay left mix them together before hand in a small box. I guess at how much we really added because we added really small dashes together. Otherwise it'll start to taste like taco mix. 

Directions

1. Add a bit of butter to the pot. Wait until it golden's. 
2. Add diced potatoes, onion and celery and saute until tender.  
3. Add the garlic to the pan.  Saute on low for 2 min or so 
4. Add the juice from 3 cans of chopped clams to the pot. 
5. Add a little water, if needed, to barely cover the potatoes and cook for 6-8 min or until almost tender. 
6. Now add the milk, butter, parsley, clams, bay left, and seasonings.
7. Stir the cornstarch in a small bowl with little more milk until smooth. 
8. Add cornstarch mixture to your simmering soup,stirring until no lumps appear and the soup thickens. You can add more depending on how thick you like your chowder.   
9. Simmer until the flavors come together and the potatoes finish cooking.
10. Enjoy!!

Granola Recipe

Ingredients

• 3 cups rolled oats (Gluten free)
• 1 cup slivered and slice almonds 
• 1 cup cashews
• 1/2 pecans
• 1/2 walnuts
• 1/2 peanuts unsalted
• 1/2 hemp hearts
• 1/3 cup packed brown sugar
• 3/4 cup maple syrup OR honey
• 3/4 cup vegetable oil
• salt to taste
• 1 cup raisins or other dried fruit

Tip!

You can use any nuts you like, if there bigger nuts remember to break them up.

Prep

Preheat your oven to 300 degrees

Directions
1.) In a large bowl, combine the oats, nuts, and brown sugar together.

2.) In a separate bowl, combine maple syrup OR honey, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

3.) Remove from oven and transfer into a large bowl. Add raisins/dried fruit of your choice and mix until evenly distributed.

To Store homemade Granola, put it in an airtight container at room temperature for several weeks.

Enjoy! 

Chocolate Tree Bark

Ingredients

• 12 ounces (about 2 cups) Semi sweet chocolate. 
• 12 ounces (about 2 cups) white chocolate.
• Crushed Peppermint candy canes

Equipment

• A double boiler 
• rolling pin
• Ziploc bag
• Cooking sheet
• Tooth pick or spoons.

Prep

Unwrap the candy canes and place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire. 

I liked making some powder, and some bigger pieces of candy cane. 

Prep a cooking sheet for the chocolate to go into.  Place the crushed candy canes at the bottom of the cooking sheet.

Directions

1. Melt the dark chocolate in the double boiler. Wait until chocolate has fully melted than careful pour the chocolate onto the prepared cookie sheet, mix the dark chocolate with the candy canes and try and spreed it evenly.
2. Melt the Milk chocolate in the double boiler, wait until the chocolate has fully melted than careful pour the chocolate in the cooking sheet. 
3. Place the tray into the the refrigerator. Check on it until it's firm. 
4.  Once the peppermint bark is completely set, break into small, uneven pieces by hand. It might be a bit hard.
5. Enjoy!

Breakfast Pizza

Dough: 

What you'll need:

• 1 cup steamed and grated cauliflower (see notes)
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed garlic
• 1/2 teaspoon garlic salt

Prepare: Take 1 large head of cauliflower. Remove stems and leaves from it. Chop the florets into chunks. Steam cauliflower in a colander (Or pot) with 1 inch of water for about 5 minutes or until it is tender, but not soft. Run steamed cauliflower under cold water to cool it and then grate it using a cheese grater. 

1. Preheat oven to 450 degrees.
2. Use a cookie sheet with olive oil.
3. In a medium bowl, combine cauliflower, egg and cheese together.
4. Add oregano, crushed garlic and garlic salt.
5. Stir to combine.
6. Transfer mixture to the cookie sheet.
7. Pat out the mixture like dough to form a thin crust
8. Brush top of crust lightly with olive oil.
9. Bake 15 minutes.
10. Remove crust from the oven and add your sauce and toppings (meat should be precooked).
11. Place pizza under a broiler on high heat until the cheese is melted and bubbly. (Approximately 3 minutes).

- - - 

For what to put on y

Hummus

Ingredients.

• 2 whole red bell peppers (substitute about 3/4 cup chopped jarred roasted red peppers)
• One can of chickpeas
• 1/4 cup of lemon juice
• 1/4 cup tahini
• Half of a large garlic clove, minced
• 1/2 teaspoon ground cumin

Directions
Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard.
Prepping the hummus
In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
Add the minced garlic, cumin, and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth.
If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.
Yum! Enjoy!

Stuffed bell Peppers

Ingredients:

• 4 bell peppers, red, yellow, or green
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 3 tablespoons tomato paste
• 1/3 cup water
• 1 clove garlic, crushed
• 1/2 teaspoon dried leaf basil
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 teaspoon Worcestershire sauce
• 1 pound lean ground beef
• 1 cup cooked long-grain rice
• shredded Cheddar cheese, about 1/2 cup

Preparation:
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Chop the rest of the vegetables and set aside for cooking.
Directions:
Heat olive oil in a large skillet over medium heat until hot.
Sauté chopped peppers from the tops, add the chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
Then add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add uncooked ground beef, cooked rice, and 1 cup of the tomato mixture.
 Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded cheddar cheese just before peppers are done; bake until cheese is melted.
Enjoy!

SeaFood Pasta

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 tsp paprika
• 1 can of tomato sauce
• 1l chicken stock 
• Spaghetti noodles, roughly broken
• 1 pack frozen seafood mix, defrosted

Prep

Prep the noodles before hand. Cook and than wash the noodles.

Directions

Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Than add the paprika, tomatoes and stock, then bring to the boil.

Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is warm.

Chocolate Puddle Cookies

Ingredients

• 3 cups / 11 oz / 310 g walnut halves, toasted & cooled
• 4 cups / 1 lb / 453 g confectioner’s (powdered) sugar (White sugar)
• 1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder
• scant 1/2 teaspoon fine grain sea salt
• 4 large egg whites, room temperature
• 1 tablespoon real, good-quality vanilla extract
• *bleached almonds

Equipment

• Cooling rack 
• Baking sheet
• parchment paper
• mortar and pestle 
• Sifter
• Bowls for egg whites, and yolk to go into

Preparation:
If you don’t have fine grained sea salt. Use normal sea salt and use the pestle and mortar to grinder it up.
** We have pre-chopped walnuts.

 Instructions:
1.) Preheat oven to 320F and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.
2.) Bake your walnuts and if you added bleached almonds back them too. For about 3 minutes, than stir, than another three minutes  Bake at 350F.  Set aside.

3.) Sift together the confectioner’s sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.

4.) Spoon the batter onto the prepared sheets in mounds of about 1 tablespoons each, allowing for PLENTY of room between cookies. These cookies will  really expand. Don’t try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.

5.) Bake until they puff up/flatten out. The tops should get glossy, and then crack a bit - about 12 -15 minutes.  You may want to rotate the pans top/bottom/back/front.

Slide the cookies still on parchment onto a cooling rack, and let them cool completely.
Enjoy!

Chicken Pot Pie - Gluten Free

Ingredients for Pie Crust

• 1 2/3 cups of rice flour
• 1/3 and 1/2 cup of tapioca starch
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• ¼ teaspoon dried thyme
• 1/4 cup of chilled unsalted butter, cubed (8 tablespoons or 1 stick)
• 7 tablespoons shortening 
• 1/3-1/2 cups of water

Ingredients for Chicken Filling

• 3 tablespoons olive oil
• 3 cups of chicken diced
• 3 medium carrots, chopped finely dice
• 3 small celery sticks chopped finely dice
• 1 1/2 cup of corn
• 2 cloves garlic minced
• 1 small shallot, minced
• ½ teaspoon salt
• sprinkle of pepper
• ½ teaspoon dry thyme
• ½ cup white wine
• 4 cups chicken broth, hot
• 2 tablespoons corn starch
• ¼ cup white wine
• Topping
• 1 extra-large egg, beaten
• coarse sea salt

Instructions

How to do the crust

1. In the bowl of a food processor (Or blender) pulse together flour, salt, sugar, and thyme. Add cubed butter and shortening. Pulse until mixture looks like coarse crumbs. Add cold water down the chute beginning with about half the water, and keep pulsing. Add more as needed and stop as soon as dough forms a very ragged ball. Don’t add more water.
2. Turn dough onto plastic wrap and remove blade carefully. Knead slightly to bring all the dough together. Wrap and chill dough for at least an hour. If making one large pie, roll dough between sheets of plastic wrap just slightly bigger than the pan. If making smaller individual pies or ramekins, roll dough in pieces just larger than the circumference of each pie or ramekin. Chill dough while preparing filling.

How to do the Filling

1. Heat olive oil in a saute pan. Set aside diced chicken. Add carrots, celery, green beans, garlic, shallot, salt, pepper, and thyme to the heated oil. Saute until vegetables are just wilted and beginning to caramelize. Deglaze pan with ½ cup white wine, letting the wine almost evaporate. Add hot chicken broth and stir to combine, letting the broth reduce on a medium for about 5 minutes. Add flour to the other ¼ cup of white wine and whisk to combine. Add to hot broth mixture and stir until it begins to boil and thicken. (If you have problems with making it thicken, remove the veggies and let it just get thick like a gravy would) 
2. Remove from heat and stir in diced chicken.
3. Place equal portions of the mixture in pie dish or individual pie or ramekin dishes. Set on a baking sheet.
4. Preheat oven to 375.
5. When oven is preheated, remove rolled dough from refrigerator. Top the pie or individual pie or ramekins with dough circles. You might have a little bit of pie dough leftover. Save it for another use. Pinch edges to seal. Brush with beaten egg and dock with a fork to create vents. Sprinkle lightly with sea salt. Bake about 35-40 minutes or until the crust is golden brown and filling is bubbling through the vents. Cool slightly for about 10-15 minutes and serve.

Bath Recipe

 Ingredients

• 1 cup of Coconut Milk 
• 1 cup of Oatmeal 2 
• Tablespoons of Honey 
• 1 tablespoon of Almond Oil (I didn’t use this) 

 Preparation: You'll need either a blender or food processor.

 Steps: Measure out 1 cup of Oatmeal. Put the oatmeal in the blender. Put the lid on the blender and process the oatmeal until it becomes a powder. Add your 2 Tablespoons of honey into the blender. At this time add the Almond oil. Now add your 1 cup of coconut milk into the blender. Cover and blend until everything is mixed together. thoroughly. Turn on your bath water. Slowly pour the coconut milk into your bath under the running water. (Like what you would do with bubble bath) I pour in about 1/4 of the mix in.

 For storing put your coconut milk bath into a air tight container in the fridge.