TOMATO, CHIVE AND MANGO SALSA

December 5, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a TOMATO, CHIVE AND MANGO SALSA to pass along. To make this recipe you’ll be needing Mango, Tomatoes, Chives, Lemon Juice, Lemon Zest, Oregano Leaves, Sea Salt, and Ground Black Pepper. There’s 31 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

TOMATO, CHIVE AND MANGO SALSA
Recipe for Tomato, Chive and Mango Salsa from our Fruit recipe section.

Ingredients

1 cup fresh mango, diced
1-1/2 cups ripe tomatoes, diced
2 tablespoons fresh chives, minced
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon fresh oregano leaves, minced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Directions

1 – Combine all ingredients in a large bowl and stir.
2 – Serve or cover and refrigerate until needed.

Recipe Yield: Yield: 3 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 31
Sodium: 121 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tomato-chive-and-mango-salsa

Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

November 10, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It’s a Fall/Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Buffalo Pot Roast
Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half-dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half-dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half-dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/54660929-buffalo-pot-roast

Fried Grouper w/ Sliced New Potatoes and Corn on the Cob Sweet Corn

August 26, 2021 at 7:06 PM | Posted in fish, seafood | Leave a comment
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Today’s Menu: Fried Grouper w/ Sliced New Potatoes and Corn on the Cob Sweet Corn

 

Just a cup of Bigelow Decaf Green Tea to start my day. 94 degrees, humid, and sunny out there. Watered everything down after my Tea. Then I went and picked up Breakfast for Mom at Wendy’s. Back home they finally finished our outside wooden deck up! Took a while but worth it. I now have a ramp so I can roll right up in my Hoveround, so nice! Should have had it done years ago. It’s getting too hot and humid to do much else outside, called it a day. For Dinner tonight I prepared Fried Grouper w/ Sliced New Potatoes and Corn on the Cob Sweet Corn.

 

I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. When we went to Jungle Jim’s this morning I picked up Grouper Fillets they had on sale, couldn’t pass that up! I first washed the fillets off in cold water and then cut the huge fillets into 4 smaller fillets, keeping 2 out for Dinner and froze the other 2.

 

To prepare the fillet I seasoned it with just a bit of Sea Salt and put the fillet in a Hefty Zip Plastic Bag where I then added McCormick Golden Dipt Seafood Fry Mix. Shook until the fillets was well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. And these turned out Delicious!

 

For one side I heated up a can of Del Monte Sliced New Potatoes. I use a lot of Del Monte Vegetable Products, always delicious and store a lot longer than fresh Vegetables. To prepare them I emptied the can into a small sauce pan. Heated it on medium heat until heated through.

 

For another side I boiled an Ear of Sweet Corn, thanks again to Jungle Jim’s! It came out so good. I seasoned it with Morton’s Light Salt and Blue Bonnet Light Butter. Quite a Meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Diet Dr. Pepper to drink.

 

 

 

 

 

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

APPLE-BALSAMIC SALMON

May 11, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for APPLE-BALSAMIC SALMON to pass along. To make this recipe you’ll be needing Salmon Fillets, Sea Salt, Apple Jelly, Balsamic Vinegar, Granny Smith Apples, Gala Apples, Leeks, and Course Ground Black Pepper. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

APPLE-BALSAMIC SALMON

Ingredients

4 (4-ounce) skinless salmon fillets, 3/4 to 1 inch thick
1/4 to 1 teaspoon fine sea salt (normal table salt can be used)
1/4 cup apple jelly
2 teaspoons aged balsamic vinegar
3/4 cup julienne-cut, unpeeled, Granny Smith or other green apple (1/4 x 1-1/2-inch-long slivers)
3/4 cup julienne-cut, unpeeled Gala or other reddish apple (1/4 x 1-1/2-inch-long slivers)
1/3 cup very thin sliced and quartered leek (white and light green portion only)
Course-ground black pepper

Directions

1 – Preheat oven to 450 F. Fold each piece of paper crosswise in half. Cut 4 half-heart shapes 7 inches longer and 4 inches wider than the fillets (the fold edges will be the centers of the hearts). Open each paper or foil heart; set aside.
2 – Lightly sprinkle salmon with 1/4 teaspoon salt. Place each fillet near the center on one side of each heart.
3 – Heat apple jelly over low heat or in a microwave oven just until melted. Remove from heat; stir in balsamic vinegar. Spoon mixture evenly over fillets. Toss together apples and leek. Place mixture evenly on top of fillets.
4 – Fold opposite side of each heart up and over the fish and apple mixture. Starting at top of heart, fold edges to seal open sides by making small tight folds. Twist tip of hearts to close packets. Place packets on baking sheet. Bake in preheated oven for 8 to 12 minutes until fish flakes easily. (Carefully open packets to check doneness.)
5 – To serve, cut packets open by slashing a large X on the top of each, then fold back paper. Transfer packets to dinner plates and serve with rice. Or, if desired, remove fish with apples from packets and place slightly on top of rice; spoon over juices. Season to taste with additional salt and the pepper.
NOTES:
This recipe makes enough balsamic-apple juice for serving over brown rice.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 15 grams
Saturated Fat: 3.5 grams
Sodium: 70 milligrams
Cholesterol: 60 milligrams
Protein: 23 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/apple-balsamic-salmon

Diabetic Side Dish of the Week – Roasted Broccoli

January 31, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | 2 Comments
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This week’s Diabetic Side Dish of the Week is Roasted Broccoli. To prepare this week’s recipe you’ll be needing Broccoli Florets, Olive Oil, Sea Salt, Butter, Minced Garlic, Lemon Zest, Lemon Juice, and Pine Nuts. You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Roasted Broccoli
Roasted broccoli knocks steamed broccoli right out of the water when it comes to flavor and texture!

Recipe Ingredients:
1 pound broccoli florets
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper to taste
2 tablespoons butter
1 teaspoon finely minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted* (or other nuts or seeds of your choice)

Cooking Directions:
Preheat oven to 450°F (230°C).
1 – In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the flowerets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
2 – Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.
3 – Place the roasted broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
Makes 6 servings.

*To toast pine nuts, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.

Nutritional Information Per Serving (1/6 of recipe): 114.3 calories; 80% calories from fat; 10.6g total fat; 10.2mg cholesterol; 46.7mg sodium; 254.3mg potassium; 4.5g carbohydrates; 0.1g fiber; 0.2g sugar; 4.4g net carbs; 2.6g protein.
https://www.cooksrecipes.com/sidedish/roasted_broccoli_recipe.html

“Meatless Monday” Recipe of the Week – Cauliflower Pilaf

July 13, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cauliflower Pilaf. To make this week’s recipe you’ll be needing Cauliflower, Extra Virgin Olive Oil, Asafetida, Vegetable Stock, Sea Salt, Golden Raisins, Almonds, and Italian Parsley. Excellent side dish for any meal! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Cauliflower Pilaf
This satisfying faux-rice pilaf not only tastes good, but also makes an impressive side dish.

Ingredients
Preparation time: 10 minutes
Cooking time: 10 minutes.

1 large head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
Pinch asafetida
1/2 cup vegetable stock
Sea salt
1/2 cup golden raisins
1/2 cup slivered almonds
1/4 cup chopped fresh flat-leaf Italian parsley

Directions
Yield: 4 servings
Serving size: 1/4 of recipe

1. In a food processor fitted with the metal blade, process the cauliflower florets until they resemble the texture of rice (you can also grate them on the large holes of a box grater). Set aside.

2. In a medium skillet over medium-high heat, heat the olive oil. Add the asafetida and cook for about 45 seconds, stirring constantly until fragrant.

3. Add the cauliflower and cook for 2 to 3 minutes, stirring constantly until it softens slightly.

4. Stir in the vegetable stock and season to taste. Reduce the heat to low, cover and cook for 5 minutes more until the cauliflower is tender.

5. Remove from the heat and gently fold in the raisins, almonds and parsley. Taste and adjust the seasonings. Serve.

Note: For added color, substitute dried unsweetened cranberries for the raisins. You can also substitute hazelnuts or walnuts for the almonds.

Nutrition Information:
Calories: 206 calories, Carbohydrates: 21 g, Protein: 5 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 237 mg , Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/cauliflower-pilaf/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
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Sunday’s Pork Roast Dinner Recipe – Mediterranean Grilled Pork Roast

April 5, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Mediterranean Grilled Pork Roast. To make this week’s recipe you’ll be needing Boneless Pork Loin Roast, Lemons, Cloves, Rosemary, Fresh Sage Leaves, Ground Black Pepper, and Sea Salt. Another fantastic recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Mediterranean Grilled Pork Roast
A grilled pork roast gives you and your guests time to mingle and savor the outdoors.

Recipe Ingredients:
1 boneless pork loin roast, 3 to 4 pounds
Zest of two lemons
5 garlic cloves, peeled
1/3 cup fresh rosemary leaves
1/4 cup fresh sage leaves
1/4 cup coarsely ground black pepper
1 tablespoon kosher or sea salt

Cooking Directions:
1 – Pat pork roast dry.
2 – In bowl of food processor, place remaining ingredients and process until fairly fine. Pat seasoning mixture over all surfaces of roast and place on medium-hot grill over INDIRECT heat. Close grill hood and grill for about 1 to 1 1/4 hours, until internal temperature (measured with a meat thermometer) reads about 155°F (approximately 65°C).
3 – Remove pork from grill and let rest about 10 minutes before slicing to serve.
Makes 6 to 8 servings.
https://www.cooksrecipes.com/pork/mediterranean_grilled_pork_roast_recipe.html

It’s Nuts I tell you……RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE)

April 19, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/)its RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE). Gluten – Free Stuffed Peppers! This is just one of the delicious and healthy recipes you can find at the Nuts website! You can also purchase 2 of the ingredients at the site, Gluten Free Corn Grits (Polenta) and the Sea Salt. Plus you can choose from all the healthy items at the Nuts site. Items like NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there’s FREE shipping on orders over $59, see for details. On to recipe for POLENTA STUFFED PEPPERS (GLUTEN-FREE). Enjoy and Eat Healthy in 2018! https://nuts.com/

RECIPE FOR POLENTA STUFFED PEPPERS (GLUTEN-FREE)
* Polenta Stuffed Peppers (Gluten-Free)
Recipe Ingredients:
3 cups Water
1 cup Gluten-Free Corn Grits (Polenta)
* 1/2 tsp Sea Salt
1 cup Ricotta Cheese
1 cup Grated Parmesan Cheese
2 tbsp Olive Oil
1 tbsp Butter
8 ounce Mushrooms, sliced
1 cup Onion, coarsley chopped
2 cloves Garlic, Minced
2-14.5 oz. cans Diced Tomatoes w/Basil, Garlic and Oregano, divided
1 cup Parsley
4 Large Green Bell Peppers, cut in half lengthwise, cored and seeded

Cooking Directions:
1. Bring water to a boil over in a large, deep pan. Add salt and gradually stir in polenta.

2. Reduce heat and simmer gently, stirring frequently until mixture is very thick, about 30 minutes. Stir in both cheeses.

3. Meanwhile, heat oil and butter in large skillet over medium heat. Add mushrooms, onion and garlic. Cook 10 to 15 minutes, or until vegetables are golden brown, stirring frequently. Stir in 1 can of tomatoes and parsley. Fold polenta mixture into vegetable mixture.

4. Spoon mixture into pepper halves. Lightly grease 9×13-inch baking pan. Spread remaining can of tomatoes in bottom of pan. Place peppers in pan; cover with foil.

5. Bake in 350F oven for 50 minutes. Remove foil and cook an additional 10 minutes or until peppers are tender. Makes 8 servings.

* Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.

* Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/recipes/polenta-stuffed-peppers–gluten-free-.html

 


Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

It’s Nuts I tell you……RECIPE FOR BLACK BEAN, CORN AND QUINOA SALAD

May 11, 2017 at 5:29 AM | Posted in NUTS COM | Leave a comment
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From the nuts.com website (https://nuts.com/) its a BLACK BEAN, CORN AND QUINOA SALAD. A delicious and healthy BLACK BEAN, CORN AND QUINOA SALAD. You can purchase the Organic Black Beans, Organic Quinoa Organic Quinoa, and Sea Salt Sea Salt that go into the salad right here at the Nuts site (https://nuts.com/). At the Nuts site you’ll also find; GIFTS, NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, and COOKING and BAKING. Most items can be purchased in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details. Now on to the BLACK BEAN, CORN AND QUINOA SALAD. Enjoy and Eat Healthy!

 

 

 

BLACK BEAN, CORN AND QUINOA SALAD

Recipe Ingredients:
1 cup black beans, cooked
1 cup organic quinoa, cooked
1 cup sweet corn, cooked (fresh, frozen or canned)
1/2 cup finely chopped onion
1/2 cup chopped green pepper
1/2 tbsp sugar
1 tsp sea salt
1/2 cup chopped cilantro
1/2 tsp oregano
2 tbsp lime or lemon juice
1 tbsp vinegar
6 ounce hot & spicy vegetable or tomato juice

Cooking Directions:
1. In a large bowl combine all ingredients and stir. Chill for a half hour and serve. Makes 6 servings

Organic Black Beans
All natural organic black beans can be cooked in soups or by themselves. Make a healthy side dish with these black beans to serve alongside dinner tonight. They’re packed with protein, fiber and iron.

Organic Quinoa Organic Quinoa
Organic quinoa is a light, fluffy, gluten-free seed that feels and tastes more like a grain. Packed with protein, fiber, iron and antioxidants, quinoa is a super nutritious and tasty food.

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/recipes/black-bean–corn-and-quinoa-salad.html

 

 

Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

It’s Nuts, I tell you! – Recipe for Grilled Tomato Polenta with Gorgonzola

July 14, 2016 at 5:07 AM | Posted in NUTS COM | 4 Comments
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NUTS2 LOGO

I’m passing along a delicious and healthy recipe off the Nuts website (https://nuts.com/). Grilled Tomato Polenta with Gorgonzola (Gluten Free). This is just one of many delicious and healthy recipes that you can find on their website. You can purchase 2 of the ingredients in the recipe, the Gluten Free Corn Grits (Polenta) and Sea Salt all from the Nuts website! Both items can be purchased in a small amount or in bulk sizes. I’ve left links to both ingredients and recipe below. Check out the Nuts website (https://nuts.com/) for healthy snacks like Trail Mix, Corn Nuts, and Jerky. Looking for Coffee or Tea they have that also; Flavored Coffees, Chicory, Oolong Teas, and more! Find them all at the Nuts website. Enjoy and eat healthy!

 

 

RECIPE FOR GRILLED TOMATO POLENTA WITH GORGONZOLA (GLUTEN-FREE)

Recipe Ingredients:
4 cups Water
1 cup Gluten-Free Corn Grits (Polenta)
1/2 tsp Sea Salt
1 tbsp Basil
2 ounce Sun Dried Tomatoes in oil, drained & chopped
2 cloves Garlic, finely minced
4 ounce Gorgonzola Cheese, crumbled

1. In a medium saucepan bring water to a boil, add polenta, basil, salt and tomatoes, stirring constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.

2. Pour and scrape polenta onto a buttered platter, cool about 3-5 minutes. Cut into squares. Heat grill and grill for 2-4 minutes on each side. Top with crumbled Gorgonzola cheese; heat under broiler until cheese is melted (watch closely). Top with freshly chopped basil.

Makes 6 servings.
https://nuts.com/recipes/grilled-tomato-polenta-with-gorgonzola–gluten-free-.html

 

 

NUTS1
Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.
https://nuts.com/cookingbaking/grains/corn/grits-gluten-free.html

 

 

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
https://nuts.com/cookingbaking/salts/sea.html

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