Gluten Free Nut Bars Deluxe

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Gluten Free Nut Bar Deluxe

2  cups oatmeal – rolled oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tablespoons butter
I/4 cup cup coconut- shredded
1/2 cup currants
1/2 cup raisin
1/4 cup dried cranberries
11 Medjool dates
3 cups -mixed nut mixture  (pecans , almonds, peanuts ,brazilian nuts)
2 tablespoons brown sugar
3/4 cup honey preferably Wildflower or Orange
2 teaspoons sea salt
1/2 cup maple syrup
Spray for coating pan ( butter or canola )
Parchment paper
2 metal sheet pans

Preheat oven to 350 degrees.
In sheet pan add 1 teaspoon butter, oatmeal, pumpkin and sunflower seeds and 1 teaspoon sea salt.  Toast for 15 minutes. Let cool.
While seeds are toasting:
In food processor add nuts, brown sugar , dates and 1 teaspoon sea salt . In pulse mode, chop nut mixture approx 1/4 inch pieces.
**Do not over process nuts to a crumble.

Meanwhile in medium sauce pan add honey, maple syrup and 1 tablespoon butter. Heat until slight bubble. Do not boil. Using a wooden spoon, add nut and oatmeal mixture to sauce pan. Blend well coating nuts and oatmeal.  Add raisins, currants, coconut and cranberries.  Stir ingredients well.

While still hot,  spray 2 metal sheet pans with oil.  Place parchment paper on top.  Pour granola mixture evenly over parchment paper.
Bake for 350 degrees for 30 minutes.

Let cool for 15 minutes.
To cut:
Spray cutting knife with oil
Cut in squares, leave on parchment paper until ready to eat

This is a healthy snack your family will love!

Farfalle Pasta “Giardeniera” (Gluten Free option)*

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Farfalle Pasta Giardeniera

Farfalle is a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalle “butterflies”.

Farfalle date back to the 16th century. It originated in Lombardy and Emilia-Romagna in Northern Italy.
You could use any pasta with this recipe but the farfalle seem to hold the oils from the marinated peppers and  Sundried tomatoes .. This cold salad presents nicely with this , bow-tie pasta .
This pasta is better the second day. All these condiments marinated all together over pasta ensures you will never make another pasta salad other than this one  to bring to a party . Your friends will love you for sure .
**   You can find all these condiments in  the italian section of your grocery store  usually near the olive oil section .

1 lb. Farfalle pasta
Cooked for 10 minutes and chilled
Or ( gluten free pasta ) **
1-12 oz jar of fried peppers ( Victoria  brand)
2 Cups of mixed pitted kalamata and
Pitted green pimento olives
1- 7 . 5 ounce jar of Sundried Tomatoes in oil sliced into thin strips
1/2 jar of sweet Harissa peppers **

Before serving top
1/4 cup of Balsamic vinegar
1/4 cup toasted pignoli nuts

Toss together well.

** Harissa available Whole Foods
** Gluten free pasta (Trader Joes)
** Victoria brand of peppers for fried peppers and sun dried tomatoes preferred.

Featured on OrgJunkie.com

Quinoa with Swiss Chard & Toasted Pignoli Nuts

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Quinoa with Swiss Chard & Toasted Pignoli Nuts

2 Spanish onions diced

1 teaspoon fennel seeds

1 teaspoon red crushed pepper

2 tablespoons garlic powder

1 teaspoon black pepper

2 cups quinoa

3 cups vegetable broth

3 to 4 cups swiss chard cut into medium pieces

1/2 cup toasted pine nuts pignoli

3 tablespoon olive oil

1 teaspoon Maldon salt

1/3 cup of Maple vinegar

Cook in dutch oven pan. Saute onions in 3 tablespoons olive oil to medium brown color about 10 minutes over high heat reducing to low heat after a minute . Add red crushed pepper.

Add quinoa to the onions and stir for approx 5 minutes to toast the flavor of the grain and absorb the onion flavor. Toss frequently . Add garlic powder and salt.

Add vegetable broth and let simmer over low heat for 30 minutes uncovered. After 30 minutes, add swiss chard and let quinoa rest on stove for 20 minutes covered .

After quinoa is cooked and cooled off.

Finish off by adding:

1/2 cup of maple vinegar **

or

Make your own

Mix maple syrup 1/3 to 2/3 cup sherry vinegar . To make 1/2 cup maple vinegar .

** Dean n Deluca

Gomasio

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1 cup sesame seeds
2 tablespoons of black, organic and unhulled sesame seeds
2 tablespoons of Himalayan sea salt

In a heavy pot, preferably cast iron, toast ingredients to make the gomasio for 10 minutes, while stirring over low heat.  The heavy pot will help with even toasting.  After it is toasted, immediately remove from heat and place in a large bowl to cool.

The mortar is a bowl, typically made of hard wood, ceramic or stone in this case the sirabachi is the mortar. The pestle is a heavy club-shaped, usually wooden or ceramic piece used to grind nuts or herbs to release the oils releasing more Flavors.

Here’s a great website to check out:

http://justhungry.com/suribachi-japanese-grinding-bowl-or-mortar

Roasted Chicken with Sour Cherry Balsamic Sauce

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balsamic sour cherry chicken

1- organic chicken (like Bell Evans)
2 tablespoons of olive oil
1 tsp of garlic powder
1 tsp salt
1 tsp minced onion
1/2 onion
1 sprig of thyme – fresh preferable or 1/2 tsp dried

Preheat oven to 400 degrees.

Rinse chicken well in cool water. Pat dry.
Place chicken in a roasting pan.
Place in cavity ** 1/2 onion with 1 sprig of thyme or dried.

Rub outside of chicken with olive oil. Rub the remainder of spices on top of the chicken. Place in the oven uncovered at 400 degrees for 30 minutes.

After 30 minutes, add sauce:

Sauce:
Whisk in a bowl.
1/4 cup sweet vermouth
1/4 cup maple vinegar
1/4 cup of Black Cherry Balsamic Vinegar
1/4 cup olive oil
1 cup of juice and sour pitted cherries

Chicken will be browned on outside.
Cut slits in chicken so sauce can be absorbed, approximately 10 slits.
Pour marinade over the chicken and let cook in oven for another 45 minutes. When chicken is cooked, the juice at bottom of pan will be a thick delicious glaze. Let chicken rest 10 minutes before serving. Pour sauce over each serving.

This is one of the tastiest chickens you will ever make. The seasonings over the chicken in the beginning give it an extra flavor. The chicken will be crispy on the outside and tender and juicy on the inside. It melts in your mouth..enjoy it!