231 items found
- Joe’s No-Bake Banana Pudding
Learn how to make this delicious and easy to make no-bake banana pudding! Prep time: about 5 minutes Cooking time: 30 minutes Yields 8 to 10 servings Gluten/Soy/Nuts free and Lacto/Ovo Vegetarian If you are looking for an easy to make dessert that will delight children and adults alike, look no more. I have come up with a delicious no-bake Banana Pudding inspired by the traditional recipes from the Southern parts of the United States. This no-bake banana pudding is layered with vanilla wafers, homemade vanilla custard, and fresh bananas and topped with vanilla whipped cream and wafers. It is truly sinful and delicious! The best part? It is done under 30 minutes! You can showcase this no-bake banana pudding at your next family dinner, church event, office potluck dinner, or any other social gathering. What is Banana Pudding? Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. What ingredients will I need to make this dessert? Milk, whipping cream, sugar, egg yolks, salt, vanilla, powdered sugar, cornstarch, and bananas. What else will I need to make this? A large saucepan, a whisk, measuring cups and spoons, a ladle, a cutting board, a knife, and a trifle dish or baking dish. Where does Banana Pudding come from? Banana Pudding is commonly associated with Southern American cuisine, however, it can be found around the country. Is it a trifle? Banana Pudding closely resembles an English trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. How is Banana Pudding made? Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. Other recipes omit the wafers. An early banana pudding recipe was published in The Kentucky Receipt Book, by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers. What is Tempering? Tempering eggs is a technique in which a hot liquid, usually dairy, is slowly added in a thin stream and in small amounts to eggs while constantly whisking. This process allows you to slowly and carefully raise the temperature of the eggs without scrambling them. Can I make substitutions? To be honest, I haven tried to substitute any of the ingredients. You can try to use dairy free products and see how it turns. Instead of the gluten free Vanilla wafers, you can use gluten free ladyfingers, but that would change the pudding to an English Trifle. Can I make additions? You can add fresh berries if you wish. Where can I find Gluten Free Vanilla Wafers? I used Kinnikinnick Gluten Free Vanilla Wafers I found in the gluten free section and my local grocers. You can find the wafers on Amazon.com or walmart.com. There will be a link where you can purchase the wafers in the ingredients section. How long will it keep? Not that it has ever happened at our house, because it is eaten on the spot, but you can refrigerate it covered for up to 3 days. INGREDIENTS 4 1/2 cups of whole milk 4 ripe bananas, sliced 5 egg yolks, beaten 1/2 teaspoon of salt 2 cups of heavy cream 1 cup of sugar 3 teaspoons of vanilla 1/3 cup of cornstarch 2 boxes of Kinnikinnick Gluten Free Vanilla Wafers 1/2 cup of confectioners' sugar (powdered sugar) Method Heat 4 cups of milk in a large saucepan over medium heat. Do not bring to a boil. Heat enough until steaming. Whisk cornstarch, egg yolks, salt, and remaining milk in a bowl. To temper the eggs, use a ladle and slowly add about 1 cup of the warm milk to the bowl while continuously whisking, thus avoiding cooking the egg mixture and turning it into scramble eggs. If the eggs curdle, you will have to start the whole process again. Once you have tempered the egg mixture, add it to the saucepan with the rest of the warm milk. Add the vanilla. Cook over medium heat while whisking continuously until it thickens to a custard-like consistency. Remove from heat and allow it to cool for about 10 minutes. While the custard cools down, place enough vanilla wafers at the bottom of a baking dish of your choice. Whisk the cooled custard and add some of it on top of the vanilla wafers to create a nice layer of custard. Top with some sliced bananas. Repeat steps 6 and 7 until you have used most of the vanilla wafers, custard, and banana slices. Leave some vanilla wafers to use as decorative topping later on. Place the pudding in the refrigerator while you prepare the whipped cream topping. Pour the whipping cream into a large bowl and beat until it begins to thicken. Add the powdered sugar and 1 teaspoon of vanilla. Beat until light and fluffy. Remove pudding from the fridge and top with the whipped cream. Crush one or two vanilla wafers and sprinkle the crumbles over the whipped cream. Decorate with the rest of the wafers. Refrigerate or serve right away. Enjoy!!! Printable Recipe (PDF) below:
Learn how to make this delicious seafood stew from San Francisco! Prep time: about 10 minutes Cooking time: about 60 minutes Yields: 6 servings Gluten/Soy/Nuts/Dairy free and Pesco-vegetarian Delicious, indulgent, satisfying, and comforting. Those are the best adjectives I can use to describe this amazing seafood stew from San Francisco, California. Made with a variety of fresh seafood (mussels, shrimp, scallops, crabs, clams, squid, white meat fish, etc), aromatics, herbs, and wine (white or red)... Cioppino has become a new favorite of mine. With a wonderful layer of flavors and a hint of heat, this is a must-have recipe to add to your repertoire! The best thing about Cioppino is that it is easy to make and you can change the ingredients to fit your likes and needs. And to those living a vegetarian or pesco-vegetarian lifestyle: this is a great meal! If you can get fresh seafood in your area: no problem! you can also use an assortment of frozen or canned products to make this! What is Cioppino? Cioppino is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or French bread. The bread acts as a starch, similar to a pasta, and is dipped into the sauce. What is the flavor profile? It's a combination of briny, sweet, sharp, and spicy. What ingredients will I need to make this? Assorted seafood (crab, white meat fish, clams, shrimp, mussels, scallops, squid), crushed tomatoes, tomato paste, wine (white or red), fennel, shallots or leeks, sweet onions, garlic, bay leaves, broth (seafood stock or clam juice), olive oil, salt, lemons, crushed pepper flakes, and fresh parsley for garnishing. What else will I need to make this? A cutting board, a sharp knife, measuring cups, a wooden spoon, and a large pot with a lid. Can I make substitutions? Yes. If fresh seafood os not available in you area just check the frozen section at your local grocers. There you will find frozen shrimp, crab, mussels, clams, white meat fish, and squid. Make sure you allow the seafood to thaw before using. You can use canned little clams found in the canned meat section. You can use either white or red wine for this recipe. Your call. You can use leeks or shallots. I've tried it both ways and the end results have been both delicious. You can use either seafood stock, clam juice, chicken broth, or vegetable broth. If dungeon crab is not available in your area, just use any type you like. Do not use imitation crab. You can use any white meat fish you like (cod, flounder, swai, halibut) Can I make additions? Yes! You can add any kind of seafood you like. That's the beauty of Cioppino: ingredients varied according to what the catch of the day was. Some Useful Information About Cioppino Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would walk around with a pot to the other fishermen asking them to chip in whatever they could. What ever ended up in the pot became their Cioppino. The fishermen that chipped in expected the same treatment if they came back empty handed in the future. It later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin (also spelled ciupin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart. The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece. Examples of these include suquet de peix from Catalan-speaking regions and bouillabaisse from Provence. The earliest printed description of cioppino is from a 1901 recipe in The San Francisco Call, though the stew is called "chespini.” "Cioppino" first appears in 1906 in The Refugee's Cookbook, a fundraising effort to benefit San Franciscans displaced by the 1906 earthquake and fire. INGREDIENTS 5 cups of seafood stock or clam juice 28 oz of crush tomatoes 1.5 cups of dry white or red wine 6 oz of tomato paste 1 large fennel bulb, finely chopped 1 large sweet onion, finely chopped 3 shallots or 1 large leek, finely shopped 5 cloves of garlic, minced 2 bay leaves 1 pound of fresh or frozen mussels 1 pound of fresh or frozen shrimp, peeled and deveined 1 pound of fresh or frozen white meat fish filets (cod, flounder, swai, halibut), cut into small pieces 1/2 pound of fresh or frozen squid 1 pound of dungeon crab, king crab, or snow crab 1/2 pound of fresh or frozen small scallops 10 oz of canned whole baby clams (drained) or 1/2 pound of fresh clams Sea Salt Black pepper Crushed pepper flakes 3 tablespoon os Olive oil fresh parsley, chopped 3 lemons, quartered Method In a large pot over medium over medium heat add oil. Once heated add the fennel, shallots or leeks, onions, and a pinch of salt. Cook until the onions become translucent (about 8 minutes). Add the garlic and a pinch of crushed pepper flakes. Cook until the garlic becomes fragrant. Add the tomato paste, crushed tomatoes, bay leaves, seafood stock or clam juice, and wine. Bring to a boil, reduce heat to low, cover and let it simmer for 30 to 40 minutes. Add the clams and mussels. Cook for about 5 minutes or until the mussels and clams open. Discard any mussels or clams that do not open. Add the shrimp and fish. Cook for another 5 minutes and add the rest of the seafood and stir gently. Cook for another 3 to 5 minutes. Taste for seasonings and adjust. Serve with lemon quarters and garnish with fresh chopped parsley. Enjoy!!! Printable Recipe (PDF) below:
- Lasagne Pollo E Aglio
A delicious chicken lasagne loaded with spinach, herbs, and garlic and topped with a creamy white sauce! Prep Time: 10 minutes Cooking Time: 65 minutes Serves 6 people Gluten/Soy/Nuts Free Lasagne..simple and delicious. A favorite of mine. I have combined it with another favorite, Pizza Pollo e Aglio, and created a new staple at our house.: Lasagne Pollo e Aglio (Chicken and Garlic Lasagne). It is creamy, full of amazing flavors, and truly delicious. Loaded with layers of a light filling made with ground chicken, ricotta cheese, fresh herbs, spices, spinach, and... lots of garlic, this lasagne is a true winner. It's a great option for those looking for a different yet delicious take on the traditional dish. This is a great recipe to add to your repertoire. The method is very simple: prepare the filling, layer the lasagne, and bake. That's all. It truly requires minimal cooking skills and the results will impress everyone at the dinner table. What is the flavor profile? Creamy, fresh, herbaceous, savory, and spicy notes. What ingredients will I need to make this dish? Ground chicken, gluten free oven-ready Lasagna, a large white onion, fresh thyme, garlic, fresh basil, fresh parsley, fresh spinach, heavy cream, ricotta cheese, asiago cheese, mozzarella, provolone cheese, parmesan cheese, crushed pepper flakes, olive oil, and salt & pepper to taste. What else will I need to make this dish? A large pot to cook the chicken in, a knife, a cutting board, measuring cups and spoons, a wooden spoon, and a deep baking dish. Can I make substitutions? Yes. You can use ground turkey instead of chicken. Can I make additions? Yes. You can add Italian sausage for a more complex flavor profile. What kind of Ricotta cheese should I use? I normally use Ricotta Cheese made with whole milk. you can use Ricotta made with part-skim milk if you wish. Can I use smoke Provolone cheese? I would not recommend that. It will add a very smokey flavor to the lasagne. Can I use zucchini instead of lasagne pasta? Hey...anything is possible! How can I make this vegetarian? Skip the chicken and just use a ricotta filling with spinach and herbs. Some Useful Information What is lasagne? Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese (which may include ricotta and parmesan), and seasonings and spices such as garlic, oregano and basil. The dish may be topped with melted grated mozzarella cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions. History Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick. Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended. The traditional lasagne of Naples, lasagne di carnevale, are layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. Lasagne al forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, are traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavored with wine, garlic, onion, and oregano. In all cases, the lasagne are oven-baked (al forno). Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat. In the northern Italian region of Emilia-Romagna, and especially in its capital, Bologna, layers of lasagne are traditionally green (the color is obtained by mixing spinach or other vegetables into the dough) and served with ragù (a thick sauce made from onions, carrots, celery, finely ground pork and beef, butter, and tomatoes), bechamel and Parmigiano-Reggiano cheese. What is Ricotta? Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer. What is Asiago? Asiago is a cow's milk cheese, first produced in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago Pressato, which means 'Pressed Asiago') to a crumbly texture for the aged cheese (Asiago d'allevo, which means 'Breeding farm Asiago'). The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes and canteloupe. It is classified as a Swiss-type or Alpine cheese. Asiago is produced in multiple countries around the world including Italy, the U.S. and Australia. In Italy, Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below), as asiago was originally produced around the alpine area of the Asiago Plateau, in the regions of Veneto and Trentino-Alto Adige. Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular and widely used cheese in the DOP area where it is produced. The DOP production area is strictly defined: It starts from the meadows of the Po Valley and finishes in the Alpine pastures between the Asiago Plateau and the Trentino's highlands. The DOP designated area where the milk is collected and Asiago DOP cheese is produced extends to four provinces in the north-east of Italy: the entire area of Vicenza and Trento and part of the provinces of Padua and Treviso. Asiago cheese which is produced and matured in dairies located more than 600 m (2,000 ft) above sea level, using milk from farms also more than 600 m (2,000 ft) above sea level, is entitled to the additional label "Product of the Mountains". Over time, production of asiago was initiated in other countries as well, particularly those with a history of notable immigration from Italy. As such, production of the cheese has spread around the globe and the term “asiago” describes a style of cheese that can be produced anywhere. What is Provolone? Provolone is an Italian cheese. It is an aged pasta filata (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes 10 to 15 cm (4 to 6 in) long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked. What is Basil? Basil also called great basil, is a culinary herb of the family Lamiaceae (mints). Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. There are many varieties of basil, as well as several related species or hybrids also called basil. The type used commonly as a flavor is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum), and holy basil (Ocimum tenuiflorum). While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, such as the closely related holy basil and hybrids such as African blue basil. Ingredients 9 OZ box of Heartland Gluten Free Oven Ready Lasagna or 10 OZ box of Barilla Gluten Free Oven Ready Lasagne 2 pounds of ground chicken 1 large white onion, chopped 1 teaspoon of fresh thyme, chopped 10 cloves of garlic, minced 1/4 cup of fresh parsley, chopped 1/4 cup fresh basil, chopped 1 cup of fresh spinach, chopped 16 ounces of heavy cream 15 ounces of ricotta cheese 1 cup of mozzarella cheese, shredded 1/2 cup of asiago cheese, shredded 8 slices of provolone cheese 1/4 cup of parmesan cheese, grated 1 teaspoon of crushed pepper flakes Olive oil Salt & Pepper to taste Method Preheat oven to 350º F. Heat 4 tablespoons of olive oil n a large skillet over medium heat. Add the onions and cook until translucent (about 5 minutes). Add the garlic and cook until fragrant. Add the chicken, thyme, 1 teaspoon of salt 1/2 teaspoon of pepper, and 1 teaspoon of crushed pepper flakes. Mix all together, reduce heat to medium, and cook for about 20 minutes or until the chicken is fully cooked. Make sure you break any lumps that may form during the cooking process. Once the chicken is fully cooked remove from heat and add the ricotta cheese, spinach, parsley, and basil. Mix well and set aside. Add 4 tablespoons of cream to a deep baking dish. Place the first layer of gluten free lasagne pasta in the bottom and then some of the chicken filling. Top with some cream, two slices of provolone, and cheeses. Repeat the process until you have created multiple layers (3, 4, or more layers). Top with cream and bake for 30 to 40 minutes. Remove from oven and add some parmesan cheese on top. Place under the broiler for 3 to 5 minutes to get a nice color on top. Remove from over and allow it to cool down for 5 minutes before cutting into it. Enjoy!!! Printable Recipe (PDF) below:
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- Joe and The Gluten Free Life | Gluten Free Recipes and More!
Cooking Blog THE Gluten Free Life Welcome to Joe and The Gluten Free Life. If this is your first time visiting: happy to have you here. If it is not...welcome back! As a celiac and home cook I have gathered wonderful information and developed hundreds of recipes aimed not only to help others like me, but to deliver great meals to all without compromising flavor or quality. Living a healthy delicious gluten free life is possible! GET IN TOUCH Recipes Cheesecakes All About Gluten About Joe Autoimmune Disorders Subscribe Support Groups Contact Joe Recipes Categories Recipes categories by dietary restrictions and ingredients All Recipes Search All Recipes Cocktails & Libations Discover cocktails & libations that are 100% gluten free New Recipes Joe’s No-Bake Banana Pudding 69 0 1 like. Post not marked as liked 1 Cioppino 127 0 1 like. Post not marked as liked 1 Lasagne Pollo E Aglio 65 0 Post not marked as liked Lime Chicken Salad 68 0 2 likes. Post not marked as liked 2 Ginger Pecan Carrot Cake (GF) 180 0 Post not marked as liked Rustic Potato Salad 131 0 1 like. Post not marked as liked 1 ALL About gluten Businesses & Products Products and business that are 100% gluten free or cater to the community Symptoms Symptoms in Adults and Children Long Term Effects Long Term health effects of Celiac Disease Testing Testing for Celiac Disease Diagnosis How Celiac Disease is diagnosed Treatment Treatments available for Celiac Disease What to Expect What to expect when going Gluten Free Where Gluten Is Found Sources of Gluten Hidden Gluten Products with hidden gluten Gluten Free or Not? Ingredients found in labels that may or may not have gluten Distilled Beverages & Vinegars Alcoholic beverages and vinegars that may or may not contain gluten Cosmetics/Medications/Toys Makeup, oral products, hygiene products, medications, and toys that may contain gluten Cross-contact How to protect yourself from cross-contact What to Do When "Glutened" Things you can do to help your body if accidentally "glutened" Support Groups Resources available the gluten free community International Organizations International Organizations per country that cater to the gluten free community Social Groups Social Media groups that cater to the gluten free community Helpful Apps Apps for safe dinning, shopping, and more! Magazines & Publications Publications geared to help the gluten free community What is Gluten? Learn what gluten is and how it can affect people Celiac Disease What is Celiac Disease Causes Causes, risk factors, and complications of Celiac Disease Types of Celiac Disease Non-Responsive and Refractory Celiac Disease Autoimmune Disorders & Medical Conditions Dermatitis Herpetiformis Hashimoto's Disease Rheumatoid Arthritis Fibromyalgia Crohn's Disease Lupus Type 1 Diabetes AIDS/HIV Lactose Intolerance Gastritis Wheat Allergy (coming soon) Dairy Allergy (coming soon) Main Courses Great ideas for dinners, holidays, special occasions, and more! RECIPES
- New Recipes | The Gluten Free Life
New Recipes Every week I'll post at least 2 new recipes that will be displayed on this section! These recipes will always change as new recipes are added. So make sure to check every week! For a specific recipe category, just click on the recipes menu bar and scroll down past the introductory message. You selected category will be displayed. Cooking Blog Joe S. HOME AUTOIMMUNE DISORDERS RECIPES ABOUT JOE All About Gluten Contact Joe Rate Us Don’t love it Not great Good Great Love it Rate Us Joe S. Sep 3 4 min Joe’s No-Bake Banana Pudding Learn how to make this delicious and easy to make no-bake banana pudding! Prep time: about 5 minutes Cooking time: 30 minutes Yields 8 to... 66 views 0 comments 1 like. Post not marked as liked 1 Joe S. Aug 6 4 min Cioppino Learn how to make this delicious seafood stew from San Francisco! Prep time: about 10 minutes Cooking time: about 60 minutes Yields: 6... 126 views 0 comments 1 like. Post not marked as liked 1 All Recipes Breads & Baked Goods Breakfast Christmas Cocktails & Libations Dairy Freee Desserts Dips & Sauces Easy Recipes Family Meals Grill & BBQ Holidays Kids Friendly Less than 30 minutes Low Carbs Main Course Meats Pasta Salads & Vegetables Seafood Side Dishes Snacks Soups, Stews & Chowders Soy Free Vegan/Vegetarian Types Thanksgiving Party Favorites Poultry