Parmesan Bread Twists

Ingredients:

• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped thyme
• 1 cup grated Parmigiano-Reggiano (2 ounces), divided
• Salt and pepper or your favorite seasoning blend
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 lb / 900g pizza dough, (or use store-bought)
• 1/4 cup finely chopped flat-leaf parsley

Directions:Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.

1. Stir together rosemary, thyme, 1/4 cup cheese, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl.
2. Roll out the dough with flour, add the cheese and some of the seasonings in the middle.  Fold over and  twist.
3. Bake bread twists until golden (15-20 minutes total).
4. Add seasoning after
5. Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.

Photos From  http://foodphotoblog.com/2009/07/31/garlicky-herb-twists/

Sour Cream Apple Bars

Crust Ingredients:

1		cup LAND O LAKES® Butter, softened
1		cup firmly packed brown sugar
2		cups uncooked quick-cooking oats
1		cup all-purpose flour
1		cup chopped walnuts
1		teaspoon baking soda
1		teaspoon ground cinnamon
1/4		teaspoon allspice

Filling Ingredients:

1		cup LAND O LAKES® Sour Cream
3/4		cup sugar
2		tablespoons all-purpose flour
1		LAND O LAKES® All-Natural Egg
2		medium (2 cups) apples, unpeeled, shredded

Heat oven to 350°F. Combine butter and brown sugar in large bowl. Beat at medium speed until creamy. Add all remaining crust ingredients; continue beating until well mixed.

Press  half of crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 8 to 10 minutes or until light golden brown.

Meanwhile, combine all filling ingredients in large bowl; mix well. Pour filling over hot, partially baked crust. Crumble remaining crust mixture over filling and press down lightly.

Bake for 30 to 35 minutes or until top is golden brown and center is set. Cool completely. Cut into bars. Store refrigerated.

Recipe Tip
Use any tart red apple. The red peel adds color to the sour cream filling. 



Nutrition Facts (1 bar): Calories: 180, Fat: 10g, Cholesterol: 25mg, Sodium: 95mg, Carbohydrates: 20g, Dietary Fiber: 1g, Protein: 2g

Thai Coconut Curry Sauce

Ingredients:
One 14-Ounce can unsweetened coconut milk
1 1/2 teaspoons thai chili paste
1 cup of veggie stock
Four 1-inch strips of lemon zest
One 1-inch piece of fresh ginger - peeled, thinly sliced, and slightly smashed
Four 1-inch strips of lime zest
3 tablespoons of Asian fish sauce
1 1/2 tablesppons light brown sugar
2 tablespoons of fresh lime juice
1/4 cup of coarsley chopped cilantro
2 tablespoons of finely chopped basil

1. In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes. 
2. Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
3. Alternatives: Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed. 
4. Applications: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.

Pineapple & Mango Salsa

• Ingredients:
• 4 ounces pineapple, rough chopped
• 4 ounces papaya, rough chopped
• 4 ounces mango, rough chopped
• 2 habanero peppers, seeded
• 1/2 cup of chopped cilantro
• 1/4 cup of lime juice

Macadamia Nut Sea Scallops

Ingredients:

• 2 ounces macadamia nuts
• 4 ounces plain bread crumbs
• 6 sea scallops
• 4 ounces butter
• salt and pepper to taste

Directions:

Place the macadamia nuts, and bread crumbs in a small container. 
Use an emersion blender to puree the ingredients together. 
Use a paper towel to dry the scallops then season with the salt & pepper. 
Grease a sheet pan with the olive oil. 
Place a tsp. of the macadamia nut crust on each scallop. 
Dip your fingers in cold water then spread the crust over the scallop. 
Place the scallops crust up on the sheet pan. 
Broil at 350* for five minutes.

Cinnamon Nut Granola

Ingredients:

6 Cups of gluten-free rolled oats
1 cup of Maple Syrup
1/2 cup of coconut oil
1/2 cup of apple juice
2 tsp. vanilla
2 tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
chopped nuts
shredded coconut



Directions:

1. Place oats in a large bowl
2. Place all liquids in a large bowl
3. Add seasonings, and nuts to the oats - mix well
4. Add liquids to the mixture.
5. Pre-heat oven to 300 degrees, place all granola on cooking sheet and shredded coconut.
6. Cook for 20 minutes, stir, cook another 25 minutes or until crispy

Tom Kha Gai - Thai Soup

Ingredients:

• 2 cans coconut milk
  
• 2 cups Vegetable stock
  
• 4 red Thai chile, diced
  
• 1 inch fresh galangal root, thinly sliced
  
• 1 piece fresh ginger
  
• Tofu
• 1 can straw mushroom
  
• 4 medium tomatoes (optional)
  
• 1 stalk finely chopped lemongrass (optional)
  
• 10 kaffir lime leaves, thinly sliced
  
• 1 cup chopped fresh cilantro
  
• 3 tablespoons lime juice
  
• 2 tablespoons fish sauce
  
• 2 tablespoons brown sugar

Directions

1. Bring coconut milk and broth to a boil, add thinly sliced galangal, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes
2. Add Tofu slices and stir occasionally
   
3. Add straw mushrooms (drained), and thinly sliced, deveined lime leaves (optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1" square, and add to soup).
4. Add more thai chiles if it is not spicy enough for you -- simmer for 10 more minutes.
5. When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.Then top it off with the cut cilantro.Serve hot by itself or pour over rice.Dash chile sauce over the top to taste.

Nutrition Information

Recipe from recipezaar.com

Lentil Soup

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

From allrecipes

Puttanesca Sauce Recipe

Ingredients:

• 1/3 Cup of Olive Oil
• 8 whole garlic cloves
• 1/4 tsp Red Pepper flakes
• 1 can of fire crushed tomatoes
• 12 Kalamata olives pitted and halved
• 2 tsp of capers, drained
• 5 garlic cloves, chopped
• 1/3 cup of chopped parsley
• 1 tbsp of basil

Directions:

In skillet, heat olive oil. Add whole garlic cloves. Cook until garlic browns a bit. Add red pepper flakes and cook a few seconds. Add can of crushed tomatoes, olives, and capers. Simmer sauce for 30 minutes.

Add chopped parsley, garlic and basil. Simmer a few more minutes and serve over cooked pasta.


This sauce is fabulous served over gluten-free pasta. I like to simmer shrimp in red bell peppers, garlic, salt and pepper. I usually do this while the sauce is simmering.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes