Jennifer Hopper

I love vegetables.

I was a vegetarian for 6 years. I’m not anymore as being gluten-free has restricted my diet plenty.

I first had Vegetable Napoleon at a restaurant in Skaneateles, from the first bite I was in love. One reason I really like it is because you can pick and choose which vegetables to use. A lot of recipes call for portobello mushrooms but I prefer to use eggplant. Tonight I served the Vegetable Napoleon with parmesan risotto.

Here is the recipe:

Vegetable Napoleon

Olive Oil Cooking Spray
1 Eggplant (sliced crosswise 1/2 inch thick)
1 Zucchini (sliced lengthwise 1/4 inch thick and then cut in half)
1/2 Red Onion (sliced)
1 Tomato (sliced 1/4 inch thick)
1 Green Pepper (sliced crosswise 1/2 inch thick)
Fresh Mozzarella
1 tsp Oregano
Salt & Pepper

Spray Olive Oil on metal cookie sheet or stoneware. In a single layer line trays with vegetables (except tomatoes). Sprinkle the zucchini with the oregano and the eggplant with the salt and pepper. Bake at 400 degrees for 8 minutes then flip and bake for 8 more minutes. Then layer in a baking dish in this order: Eggplant/Mozzarella/Zucchini/ Onion & Tomato/Green Pepper/Repeat and top with Fresh Mozzarella. Then Bake until cheese melts (about 10 minutes). Remove from oven and place on plate, then drizzle with the balsamic reduction (see below).

Balsamic Reduction

1 cup Balsamic Vinegar
1 tsp honey

In a medium sauce pan bring the balsamic vinegar to a boil, then reduce heat and let simmer until reduced by half. Then add the honey (or sugar) and stir. Let cool, then drizzle over the Vegetable Napoleon.

Enjoy.

Jennifer

My Mom always makes this delicious leftover sandwich the day after Thanksgiving.

Here is the recipe: (serves 2)

Buffalo Butter Turkey Sandwich

1 and 1/2 Cups leftover Turkey
Rolls or Bread
4 TBS of Butter
1/2 cup of Sweet Baby Ray’s Buffalo Sauce (or Franks Red Hot)
Lettuce | Onion | Tomato
Swiss or Mozzarella Cheese

Lightly coat your pan with cooking spray and then add butter. Once the butter is melted add the Buffalo Sauce and cook on low until well blended. Then add the turkey to the sauce and stir until turkey is warm and coated with sauce. Put the Turkey on one half of the roll and the cheese on the other. Then place the rolls on a cookie sheet and under broiler until cheese is melted. Place rolls on a plates and garnish with Lettuce, Tomato and Onion.

Enjoy.

Jenny

I LOVE beef after-all, “it’s what’s for dinner”. I have also always loved chinese food however being gluten-free limits your take out order to a pint of white rice with plain broiled chicken (not to mention no fortune cookie, how else will I know my fortune or lucky numbers let alone learn chinese without it?).

While Christopher and I were on a business trip in Atlanta I was hunting for gluten-free dining and found P.F. Changs. When I sat down and looked at their gluten-free menu I was in love. They had options for soup, appetizers, main course, and….. dessert. If you have a food intolerance/sensitivity/allergy you can share the simple joy I found in that menu. I have since visited P.F. Changs in various cities around NY and in the south and I must say my favorite dish is their gluten-free Mongolian Beef. So the other night I came up with my own gluten-free version of this very loved dish. For my readers that don’t need the recipe to be gluten free I’ve noted substitutions below.

Beef, its whats for dinner.

Mongolian Beef (GF version in Parentheses)
2 teaspoons vegetable oil
1 tablespoon minced garlic
1 cup soy sauce (my gluten free favorite is the San-J Organic)
1/2 cup water
2/3 cup dark brown sugar
1/3 cup teriyaki sauce (my gluten free favorite is also the San-J brand)
vegetable oil, for frying (about 1/3 cup)
1 lb steak sliced (I used tri-tip)
1/4 cup cornstarch
2 large green onions
1 cup of sliced mushrooms
Small head of broccoli

Rice

Directions:

Sauce

Bring about 3/4 cup of water to boil place broccoli and cover steam for a few minutes. Heat 2 tsp of vegetable oil in a medium saucepan over low heat.

Add minced garlic to the pan followed by the sliced mushrooms the soy sauce, teriyaki sauce and water.

Add the brown sugar in the pan and bring sauce to a boil over medium heat.

Stir occasionally and allow the sauce to thicken over 2-3 minutes.

Remove it from the heat.

Slice the steak into 1/4″ thick slices.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece.

Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat oil in a skillet or wok until hot (not smoking)

Add the beef to the oil and sauté for just a few minutes (until desired color is reached)

Use a slotted spoon to take the steak out and place onto paper towels.

Add the steak strips to the sauce and add the green onions re-heat.

Then serve over rice.

As with all gluten-free recipes please carefully check product labels to ensure all ingredients are gluten-free.