Tuesday, January 27, 2015
Monday, January 26, 2015
After posting my last recipe of Penne Bolognese, many of you asked me if I had a dairy-free gluten-free version of this dish. I sure do, and it's fantastic. I love this version because there is no flavor or richness lost, and it suits many dietary needs. You will not miss the dairy or the gluten. It won't even cross your mind when the gorgeous fresh rosemary and garlic flavors hit those taste buds.
3 tablespoons extra virgin olive oil
1 pound 90% lean grass fed ground beef
4 garlic cloves, minced
1 stalk celery, diced
2 tablespoons fresh Rosemary, chopped
1 teaspoon red pepper chili flakes
1/2 cup beef broth
2 boxes Pomi Chopped Tomatoes (26 oz) or 2 cans San Marzano Chopped Tomatoes (28 oz each)
Kosher Salt and freshly ground black pepper
16 oz Gluten-Free Pasta (I use Tru Roots Ancient Grain Pasta, made from organic brown rice, quinoa, amaranth & corn found in any health food store)
Heat the oil in a large stock pot over medium-high heat. Add the ground beef, garlic, and celery. Separate beef with a wooden spoon and cook until beef is no longer pink, about 6 minutes. Stir in red chili pepper flakes, chopped rosemary, and salt & pepper and cook for one minute. Add beef broth, tomatoes, and stir, simmering for 20 minutes.
Meanwhile bring a large pot of water to a boil, add a pinch of salt, and add the pasta- cooking until al dente. Follow directions on the package.
When the pasta is cooked, drain and put into a large bowl, saving a cup of the starchy water to add to the sauce if desired. Add sauce and starch water to the pasta and stir to coat. Serve hot with a drizzle of olive oil on top. Delicious!
This is one of my favorite places for authentic Ramen Noodle Soup in all of Chicago. Urban Belly doesn't miss any detail - and they use local organic produce whenever possible. The noodles are perfectly al dente, and the broth is to die for.
When I need to feel like I'm eating something healthier, lentil soup makes me feel darn good - plus it's delicious, and it's filing. When I'm extra hungry I enjoy putting an egg with cheese on too. This is easy to throw together in less than an hour, and it pairs quite nicely with a light to medium bodied red wine on a cold winter night.
1 pound French green lentils
1 onion, chopped
1 leek, chopped
1 bunch Swiss Chard, chopped
3-4 cloves garlic, diced
2 glugs of good olive oil, plus some more to drizzle on top at the end
2 teaspoons cumin
1 teaspoon red chili pepper flakes
1 teaspoon apple cider vinegar
1 medium carrot, diced
3 stalks celery, diced
2 quarts chicken stock
1/2 cup white wine
Grated Parmesan Cheese for serving
Cover the lentils with hot water in a bowl, and let sit for 15 minutes. Drain.
In a large pot, heat the oil on medium heat. Add onions, leek, garlic, cumin, salt and pepper and sauté until the vegetables are tender, about 15 minutes. Add the carrots and celery and cook for 10 more minutes. Add the chicken stock, and lentils, stir well. Cover the pot and bring everything to a boil. Reduce the heat to a medium-low, add Chard, and simmer uncovered for 30-40 minutes, until the lentils are tender yet slightly al dente. Throw in the wine and the apple cider vinegar, add more seasonings if needed, and stir. Let the ingredients make friends for another 5 minutes, and then serve hot, drizzled with olive oil, chili pepper flakes, and a large pinch of grated Parmesan. Feel free to top with a fried egg (optional). Enjoy!