Zucchini Pancakes Gluten-free

Zucchini Pancakes (Gluten-free)

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• 1 medium stalk zucchini, ends removed and coarsely grated
• 2 eggs
• 2-3 tablespoons virgin coconut oil or expeller-pressed coconut oil
• 1 teaspoon red onion, chopped
• freshly ground black pepper
• 2 teaspoons asiago cheese, grated (or to taste)
• 2-3 fresh basil leaves, minced
• 1 teaspoon coconut flour
• Himalayan salt, to taste

Grate zucchini into a bowl. Add eggs and mix thoroughly.

Start heating oil in a large skillet.

Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit of coconut flour just to thicken slightly.

When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat till pan is full. It's OK if the pancakes run together.

When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. If they have stuck together, cut them in the skillet and flip them individually. When golden brown on the second side, remove pancakes. Drain on paper towels.

I like to add salt at the table rather than in the batter.

Recipe submitted by Simi, Los Angeles, CA

Cream of Tomato and Basil Soup

Cream of Tomato and Basil Soup from Olive Garden

Prep Time: 5 minutes
Cook Time: 12 minutes
Serving Size: 4

Ingredients:

4 Tbsp butter
1 ea small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste
Procedures:

MELT butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
PUREE soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper.
GARNISH with remaining fresh basil and tomatoes and serve.

Pasta Lentil Bolognese

Pasta Lentil Bolognese
Serves 4

Ingredients:
2 tsp olive oil
1 medium carrot, peeled and diced small, 1 cup
2 small celerly stalks, diced small, 1/2 cup
1 small fennel bulb, diced small, 1 1/2 cups
4 cloves garlic, minced
2 TBSP White Wine Vinegar
2 cups low-sodium vegetable broth
1 cup green lentils
2 1/2 cups crushed tomatoes – 28 oz can
2 tsp dried oregano
2 tsp dried parsley
1 tsp dried basil
8 oz wide whole wheat pasta noodles-linguine, fettucini, etc.
1/2 cup low fat milk
1/4 tsp sea salt
1/2 tsp fresh ground black pepper

Instructions:
1. In a large dutch oven or saucepot, heat oil on medium high. Add onion, carrot, celery, fellel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduct heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.

2. Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.

3. Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta amont 4 bowls and top each with about 1 1/2 cups bolognese.

Nutirents per serving (4 oz pasta & 1 1/2 cups bolognese)

Calories: 337, Total Fat: 4 gm, Carbs: 68 g, Fiber: 15g, Sugars:
8g, Protein 13 g, Sodium: 484 mg, Cholesterol, 1mg

Homemade Shake & Bake

Homemade Shake and Bake Mixture
By: sal

"Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!"

Prep Time:5 Min
Ready In:5 Min
Servings: Original Recipe. Yield: 4 cups

Ingredients:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Directions:
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Lemon Cake with Basil and Thyme

Lemon Cake with Basil and Thyme
Adapted from Simply Organic

The idea of combining traditionally sweet dishes with savory herbs has been strangely alluring to me as of late. Perhaps you recall the maple raspberry coffee cake, featuring rosemary and thyme. This is the start of a trend I don’t see ending anytime soon. I also love the concept of salty with sweet. A quick look at my desserts category reveals as much, with a number of salt-kissed sweet treats. This moist cake is not too sweet and the herbs add subtle flavor. Top it with fresh seasonal berries and you’re set. This cake would be perfect with tea at just about any time of day. I might have nibbled a bit at breakfast.

2-1/2 cups unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (1 stick), at room temperature
1-1/2 cups granulated sugar
2 large eggs
1/2 cup chopped fresh basil
2 tablespoons fresh thyme leaves
2 tablespoons lemon zest (2 large lemons)
1 teaspoon vanilla extract
1 cup plus 2 tablespoons buttermilk

Preheat oven to 375 degrees F. Lightly oil a 9-inch springform pan.
In a bowl, combine the flour, baking soda and salt.
Using an electric mixer with the whisk attachment, beat the butter and sugar until well-blended and a little fluffy, about 2 to 3 minutes. In a smaller bowl, whisk together the eggs, basil, thyme, lemon zest and vanilla extract. Add this mixture to the butter and sugar mixture and beat until blended.
Add the dry ingredients a little at a time with a few tablespoons of buttermilk in between. I alternated flour mixture and buttermilk at least six times to get all the flour incorporated. You could probably do it with fewer rounds if you are more skilled at dealing with flour than I am. Since I tend to make a terrible mess, I went very slowly.
Pour the batter into the prepared pan and bake on the middle rack of the oven for about 35 minutes. Check to be sure a cake tester comes out clean, then remove the cake from the oven and allow it to cool on a baking rack for 10 minutes. Remove the side of the pan, then allow the cake to cool completely before serving.
Quick Tips
1. Why stop with basil and thyme? Next time I’ll add some fresh mint, too.
2. I made this in a springform pan, as the recipe instructed, but I’m not sure this was necessary equipment. I’m hesitant to recommend that you try another type of pan, but I truly did not see what the springform design added. My guess is that a simple 9-inch cake pan would do the trick, too.
3. I didn’t actually cut this cake until the day after it was made. It was moist and delicious. It does not need to be refrigerated. I kept it stored on a cake plate with a dome.
Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 12 (makes one 9-inch cake)

Curry Ranch Dressing

Curry Ranch Dressing
By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Cashew cream makes a luscious, creamy base for ranch-style dressings and sour cream-style sauces. Here I combined traditional ranch flavors with a kiss of curry. We enjoyed it on crisp herbal salad greens and as a dip for fresh carrot sticks.

Ingredients:
1 cup soaked, raw cashews
1/2 cup fresh filtered water
1 tablespoon fresh lemon or lime juice
1/2 to 1 teaspoon mild gluten-free curry powder, to taste
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder
Pinch of sea salt, to taste
Black pepper, to taste
1 teaspoon fresh minced dill
2 teaspoons fresh minced parsley
2 teaspoons fresh minced basil leaves

Instructions:
Combine the soaked cashews, water, lemon juice, curry, garlic, and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Season with sea salt and black pepper, to taste. Add the fresh chopped herbs. Pulse briefly to combine. Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.

Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks and broccoli florets. Makes four servings.

Karina's Notes: For a thicker dip for crudities, use a little less liquid to start. You can always add more. Out of fresh herbs? Use dried. Start with a teaspoon each of dried herbs. Using this as a veggie dip is a tasty way to get kids to munch healthy foods. Best used within four days.

Total Servings: 4

Nutritional Information Per Serving
Calories: 204
Carbohydrates: 12.6g
Cholesterol: 0mg
Fat: 16.1g
Saturated Fat: 3.2g
Fiber: 1.6g
Sodium: 7 mg
Protein: 5.6 g

For more recipes go to Foodily.com

Leek and Spinach Frittata

Leek and Spinach Frittata
By The Sprouted Kitchen

I like to use more whites to make it a bit lighter, if you like a richer egg dish, use 10 whole eggs.

Ingredients:
2 Whole Eggs
10 Egg Whites
1/3 Cup Milk
2 Leeks, White and Light Green Parts, Thinly Sliced
1 tbsp. Butter
1 Cup Fresh Steamed Spinach
¾ Cup Shredded Cheese (I used Goat’s Milk Gouda)
2 tsp. Hot Sauce
1 Cup Baby Heirloom Tomatoes, Halved
Fresh Basil
Salt and Pepper to Taste

Instructions:
Preheat oven to 500’

Warm the butter in a saucepan (preferably non stick) on medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.

In a large bowl, whisk the eggs, egg whites, hot sauce and milk. Incorporate some air and break them up, whisk about 4 minutes, yes, your arm will start to hurt. Add a good pinch of salt and pepper.

Squeeze as much water possible out of the steamed spinach, give it a rough chop, and squeeze again.

Distribute the leeks in the pan, as this will be your frittata base. Turn the heat back to medium and pour the egg mixture on top. Scatter in the chopped spinach and the shredded cheese and allow the mix to sit for a minute. Use a spatula to lift up the sides.

As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes and check. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. This recipe goes well with some fresh chopped basil and a dollop of Greek yogurt.

Total Servings: 6

Nutritional Information Per Serving
Calories: 152
Carbohydrates: 6.7 g
Cholesterol: 83 mg
Fat: 8.6 g
Saturated Fat: 4.8 g
Fiber: .9 g
Sodium: 272 mg
Protein: 12.7 g