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/

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