I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce
I slightly mashed some canned garbanzos
Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.
Roasted the pepper
Stuffed it..added some goat cheese on top with and olive oil drizzle.
Baked it
Served it up with a pile of salad
Coincidence…i had a plan inspired by kevins closet cooking but the only gluten free soy chorizo is the wrong texture…i havent made pasta in a bit so i went that route…
First i gathered sauce ingredients:
Elephant garlic
Gluten free pasta
Some cheese..i love this brand… Feta tastes like feta but the texture is more like jack
Salad parts:
#pulsepledge
With a canned speed it up:-)
continuing my holiday catch up Posts from the past two weeks …. This was Christmas week. I actually took the time for a mise en place as I prepped my gnocchi. This gluten free gnocchi I buy from Amazon in a four pack which is fare less expensive than the gluten free one at sprouts or whole foods as is the olive oil that I have on Amazon subscription.
I sautéed the elephant garlic, beans and chanterelles in olive oil with the penzeys pasta sprinkle spice mix
Boiled my gnocchi
Added the garlic greens
Added a quicks salad with olive oil and balsamic
And I had a quick weeknight dinner with minimal pots to wash
Lentils cooked with garlic and onions..a hint of tvp, some sunflower seeds and Worcestershire
Add two eggs and a little cheese
Veggie “chicken broth” green beans and mushrooms
Gluten free drop biscuit recipe
I had to add extra liquid over what the recipe said…a lot more milk and olive oil (I had used butter in the recipe)
My new favorite potato recipe! Yam, purple yam, white and German butterball
I tried the brown gravy mix and bought a case…this one is just to try it out
Brian and Jim Eat 