Gluten-Free and Easy Turkey Chili

September 11, 2017 Red Rose & HoneyLeave a comment

It’s officially feeling like fall in NY which means it’s the perfect time to start making chili again. I usually opt for turkey over beef to keep the meal on the lighter side. Chili is a great meal because you can prep the ingredients ahead of time. You can cook this on the stove or in a slow cooker. The recipe below works well when you’re short on time {or forgot to take out the slow cooker before work}.

Ingredients

1 lb. Turkey Chop Meat

3 Bell Peppers {I like mixing red, yellow and orange}

1 Hot Pepper {Remove most of the seeds to control the heat}

1 Small Onion

3/4-1 Cup Finely Chopped Carrots

2 Garlic Cloves, minced

1 14.5oz Cans of Unsalted Diced Tomatoes

2 14.5oz Cans of Kidney Beans

2 TBSP Tomato Paste

1/2 Cup Water

2 TBSP Chili Powder

1 TSP Paprika

1 TSP Cumin

1 TSP Corn Startch

1/2 TSP Garlic Powder

1/4 TSP Salt

1/8 TSP Black Papper

Pinch Cayenne Pepper {Omit if you don’t like much spice}

Scallions

Directions

Brown turkey in a Dutch oven and drain excess fat.

Chop onion, carrots, peppers and garlic. If you’re meal prepping, you can store these in a Pyrex container for 1-2 days.

Add veggies to the cooked turkey, add a little olive oil if needed.

Rinse and drain beans then add to veggies and turkey.

Add diced tomatoes, tomato paste, water, corn starch and seasonings.

Let simmer for at least 30-45 minutes.

Serve with scallions, toasted corn tortilla and toppings of your choice!

For a saucier chili add 1 can of unsalted tomato puree.

Easy Flatbread | Dairy & Gluten Free

September 9, 2017 Red Rose & Honey1 Comment

I was recently given the challenge of making dinner for a friend who follows a vegan diet. Cooking gluten-free can be tricky enough, so adding another dietary restriction on top was a tall order. I found eliminating both cheese and eggs from a meal to be tough. If you have any dietary restrictions then you know how stressful dining out (or at a new friend’s house) can be. I wanted to make sure I was able to accommodate my friend’s preferences and share a dish that everyone would love.

Fortunately, I only needed to put together a light menu. To stay on the safe side I made a cucumber and tomato salad with an easy lemon vinaigrette. To my surprise the star of the show ended up being the veggie flatbreads. The night I had my friends over I made two flatbreads; one with caramelized onion and zucchini the other with caramelized onion and eggplant. I made all of the veggies the night before and store them in Pyrex over night. When my friends arrived the next night I just had to assemble the flatbreads and pop them in the oven. They turned out awesome, so I knew I would definitely make them again {this could be my go-to app}. This week I re-created these delicious flatbreads with caramelized onions, sauteed spinach and acorn squash.

HELLO FALL!

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Ingredients

Frozen Gluten-Free Pizza Crust from Trader Joe’s

1 acorn squash

1 small onion

1/2 cup frozen spinach

Extra Virgin Olive Oil

Sea Salt

Black Pepper

Cinnamon

Pumpkin Pie Spice

Directions

Pre-heat oven to 400 degrees

Cut acorn squash length wise, drizzle with olive oil and seasonings then place flesh side down on a baking sheet. Bake for about 20 minute or until squash is tender.

While squash is baking, caramelize onions in a sautee pan then set aside. Using the same pan sautee spinach {I used a gourmet garlic olive oil from HomeGoods}

Remove squash from the oven and let cool for 10-15 minutes. It should be cool enough to handle, but warm enough that can easily mash.

Following directions on packaging bake pizza crust for 10 minutes then remove from oven.

Scoop the squash from the skin into a bowl adding more salt and pepper if needed. The squash should be soft enough to mash with a fork.

Spread the mashed squash on the pizza crust then top with spinach and onions. Bake for 10-15 minutes or until edges are crisp.

Quick Sauce Tomatoes Sauce with Pasta

August 10, 2017 Red Rose & HoneyLeave a comment

Quick Red Sauce with Spinach and Fresh Basil

I work full time and don’t usually get home until 6pm or later, but I really love making dinner for me and the hubs-to-be. I have really been enjoying trying new recipes and improving my cooking skills. Something I try to focus on is not wasting food and utilizing whatever ingredients I have in my kitchen.

Recently I threw together a quick sauce with gluten-free pasta {right now I’m using Barilla}. It was really easy and I liked switching up my sauce by using diced tomatoes instead of a smooth puree. I generally by Tuttorosso tomatoes because that is what my mom and Grandma use. I am trying to get better with measuring my ingredients, so I can more easily share my recipes, but I’m not there yet. These measurements are approximate. I always add carrots to my red sauce because they help to reduce the acidity. Usually, I will very finely chop my carrots in a food processor and cook them in the sauce. This time I used whole carrots and removed them before serving. I found this sauce to be more acidic than usual, but it only let it simmer for about 30 minutes or less. I think I will try to whole carrot method again, but when I have time to cook my sauce longer. This meal was so easy to put together – a great option for weeknights or when you’re short on time.

Ingredients
3/4 lb gluten-free (or regular) pasta of your choice
1 Large can of diced tomatoes
3 oz. tomato paste
1/4 medium yellow onion
3 baby carrots
1 large clove of garlic
4 cups of fresh spinach (the more the better)
Dried basil
Dried oregano
Fresh basil
Salt & Pepper

Directions
Finely chop then satuee onions and garlic over medium/low heat until onions are soft and translucent. Next, add salt and pepper cooking for another 1-2 minutes. Once your kitchen smells delicious add diced tomatoes, tomato paste, carrots, dried herbs and let simmer for 30-60 minutes. While sauce is simmering bring salted water to a boil and cook pasta as directed on the box.

When pasta is cooked and you are ready to eat remove the carrots from the sauce and turn off heat. Give the spinach a rough chop and add it it to the sauce. I think it’s important to add the spinach at the end and with the heat off because it wilts down so quickly. Next, toss in the cooked pasta and sprinkle with fresh basil.