Category: Gluten Free

Quinoa Tabbouleh

1cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2tablespoons fresh lemon juice

1garlic clove, minced

1/2 cup extra-virgin olive oilFreshly ground black pepper

1large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces

1pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2scallions, thinly sliced

Preparation

Step 1

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 2

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Step 3

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

From:https://www.bonappetit.com/recipe/quinoa-tabbouleh

Gluten-Free AIR FRYER FALAFEL

INGREDIENTS

  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1 small yellow onion, quartered
  • 3 cloves garlic, roughly chopped
  • 1/3 cup roughly chopped parsley
  • 1/3 cup roughly chopped cilantro
  • 1/3 cup chopped scallions
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon baking powder
  • 4 tablespoons all purpose flour, plus more for dusting (I used gf)
  • Olive Oil Spray
  1. Dry the chickpeas on paper towels.
  2. Place the onions and garlic in the bowl of a food processor fitted with a steel blade. Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
  3. Process until blended 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
  4. Sprinkle in the baking powder and the flour, scape the sides of the bowl down with a spatula and pulse 2 to 3 times.
  5. Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
  6. Form the falafel mixture into 12 balls, if it’s too sticky add some flour to your hands and your work surface.
  7. Preheat the air fryer 350F.
  8. Spray the falafel with oil. Cook 14 minutes, in batches until golden brown, turning halfway.

These guys were awsome and I served it with Quinoa Tabbouleh and Tzaziki sauce.

Recipe was found at www.skinnytaste.com/air-fryer/falafel

Seafood Gumbo – like the Boathouse

(see below for Crockpot and cheaper variations)

Gumbo

1 lb okra – frozen sliced

1 onion

1 green pepper

½ cup celery

4 cups water

1 lb shrimp

½ lb crab claws

2 cans diced tomatoes

1 sm can tomato sauce

Lots of Old Bay (1-2 Tablespoons)

Bay leaves

Garlic powder

Using a few tablespoons evoo, fry okra for about 20 minutes. Chop the veggies. Add to okra. Cook until translucent and okra is no longer “ropey”. Add everything but seafood. Bring to boil. Add seafood and simmer for about 30 minutes. Makes about 8 bowls of gumbo.

Crockpot Version – Add all ingredients besides seafood to crockpot. Cook on low for 6-8 hours (or longer). Add seafood. Cook on high until shrimp is cooked through (around 10-20 minutes). 

Slightly cheaper gumbo version (sub fish and scallops for crab claws)

Gumbo

28 oz frozen okra – frozen sliced

1 ½ – 2 onions

1 1/2-2 green pepper

1 cup celery

6 cups water

1 lb shrimp

1 lb bay scallops

piece or two of tilapia

3 cans diced tomatoes

1 large can tomato sauce

3 T Lots of Old Bay

Bay leaves

1 tsp Garlic powder

Using a few tablespoons evoo, fry okra for about 20 minutes. Chop the veggies. Add to okra. Cook until translucent and okra is no longer “ropey”. Add everything but seafood. Bring to boil. Add seafood and simmer for about 30 minutes. Makes about 8 bowls of gumbo.