Moussaka

While time consuming, this recipe is definitely worth the wait and work for fans of this dish. Several of the steps can be prepared ahead of time and then stored until it's time to assemble the final dish.

Ingredients

• 3-4 lbs of eggplant
• 2 lbs red skin potatoes, cooked and sliced
• 2 lbs ground lamb
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 28oz can of whole or diced tomatoes
• 1 6oz can of tomato paste
• 2 teaspoons of cinnamon
  
• 1 teaspoon of nutmeg
• 1/2 teaspoon of allspice
• 2 teaspoons salt
• 1 teaspoon ground black pepper

• 3 tablespoons of butter
• 3 tablespoons gluten free flour
• 4 cups milk
• 2 large eggs, scrambled
  
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground black pepper
  
• 1/4 cup grated pecorino romano
  

Preparation

To prepare the meat sauce start by heating 2 tablespoons of oil in a medium size pot. Brown ground lamb in pot breaking into small pieces with back of spoon. Once completely browned remove meat from pot and drain excess fat. Add onions to pot and saute until they begin to become transparent, add garlic and cook and additional two minutes. Return meat to pot and add tomatoes, tomato paste, cinnamon, nutmeg, allspice, salt and pepper, stirring to combine. Cook until sauce begins to thicken and remove from heat.

To prepare eggplant, slice lengthwise into thick 1/4 inch slices. Sprinkle slices liberally with salt and lay in colander, overlapping. Cover with paper towels and plastic wrap and weigh down with books or other heavy item. Allow eggplant to drain for 20-30 minutes. Preheat broiler. Remove eggplant from colander and pat slices dry with paper towels to remove excess water and salt. Brush slices with olive oil and lay on cookie sheet. Broil in batches for approximately 3 minutes per side. Once all eggplant has been broiled set aside until final assembly.

To prepare bechamel sauce, begin by melting butter in medium size pot. Once butter is completely melted whisk in flour one tablespoon at a time, cooking to form rue. Slowly whisk in milk until combined with rue. Rapidly whisk in one egg at a time, making sure eggs don't cook but blend with mixture. Add nutmeg and pepper, stir, remove from heat and whisk in cheese.

For the final preparation, preheat oven to 350 degrees. Start assembly by spooning some of the meat sauce into a 9 x 13 x 3 inch casserole dish. (I use the Mario Batali 13-in. Italian Kitchen Lasagna Pan with excellent results) Lay eggplant over meat sauce until bottom of pan is completely covered. Follow by a layer of sliced potatoes, then followed buy another layer of meat sauce. Repeat eggplant, potato, sauce and finishing with last layer of eggplant. Pour bechamel sauce over top layer of eggplant and back for 1 hour and until top firms and begins to brown. Cut into portions and serve with Greek salad for a great dinner.

Paella Valenciana

This recipe makes a mountain of paella, so invite your friends or family over and enjoy this delicious dish together. This recipe is also very customizable, add muscles, squid or lobster for an even more delectable dish.

Ingredients

• 2 lbs boneless chicken thighs
• 1 lb Spanish chorizo, casings removed and sliced
• 1 lb small shrimp, shelled and cleaned
• 1 lb baby sea scallops
• 1 can whole baby clams
• 2 red peppers, cut into strips
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 3 cups chicken broth
• 1 cup white wine
• 3-4 tbs of olive oil
  
• 1 16oz package of Spanish style yellow rice

Gluten Free Recommendation: Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Preparation

Start by seasoning chicken thighs with salt, pepper and granulated garlic. Heat 2 tablespoons of oil in a large pan that has a cover (I use the Calphalon One 7-qt Infused Anodized Sauteuse Pan with great results). Cook chicken through and until browned evenly on both sides. Remove from pan and let cool. Add additional oil to pan if necessary and add onions and peppers. Saute vegetables for 5-7 minutes, add garlic and continue to cook for another 2-3 minutes. While vegetables cook shred chicken thighs into large chunks and set aside. Once vegetables have begun to soften return chicken to pan, add chorizo, rice, chicken broth and wine. Bring liquid to a boil, reduce heat, cover and simmer for 15 minutes. Finally add shrimp, scallops and clams plus 1/2 cup of clam liquid. Cover and continue to cook until seafood is cooked through and rice has absorbed all of the liquid. Stir to combine all ingredients and serve.

Oatmeal Cranberry-Raisins Cookies

These soft, chewy cookies are packed with nuts and fruit, as well as a healthy serving of oats and believe it or not are completely gluten free.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 3/4 cups brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2 large eggs
• 3 tablespoons maple syrup
• 1 cup dried cranberries, packed
• 1 cup raisins
• 1 cup chopped almonds
• 2 cups Authentic Foods Multi-Blend Gluten-Free Flour Mix
• 3 cups Cream Hill Estates Lara's Rolled Oats (gluten free)
  

Preparation

Preheat your oven to 350°F. Grease or line with parchment paper two baking sheets.

In a large mixing bowl or mixer, (I use my Kitchen Aid 6-quart stand mixer and it saves a lot of time and arm strength), combine the butter, sugar, baking powder, baking soda, spices, salt, and vanilla, beating until smooth. Add the eggs one at a time, beating well after each addition; then add the maple syrup. Mix in the fruit and nuts, then the flour. Finally add the oats, continue mixing until all ingredients are evenly distributed throughout the bowl.

Using about 3 tablespoons of cookie dough per will make approximately 3 ¼" cookies. Drop balls of dough onto the prepared sheets, leaving about 2" between them. Bake the cookies until they’re just barely set on top and beginning to brown–about 13 to 14 minutes. Remove them from the oven, and transfer them to a rack to cool.

Sausage, Kale and Potato Soup

This soup combines classic Italian ingredients to form a flavorful, rich and delicious soup that's perfect for a cold winter night.

Ingredients

• 1-1/2 lbs of Italian sausage meat
• 1 medium size onion, diced
• 1-2 slices of panchetta bacon, diced
  
• 2 teaspoons garlic, minced
• 6 cups chicken stock
• 3 cups potatoes, cubed
• 4 cups kale, rinsed and julienned
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon crushed red pepper
• 1 cup of cream

Gluten Free Recommendation: Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Preparation
Heat a large dutch oven (I use my Le Creuset 7 1/4-Quart Round French Oven with great results), add sausage meat and break up into pieces with back of spoon or spatula. Brown sausage completely, remove from pot and pour off all but one teaspoon of drippings. Return pot to heat, add bacon and onion, saute for approximately 10 minutes or until onions start to become translucent. Add garlic, rosemary and crushed red pepper and continue to cook for additional minute. Add chicken stock and potatoes, bring to simmer and cook for 15-20 minutes. Finally return sausage meat to pot, add kale and cream and cook for additional 5-10 minutes. Enjoy!!

Carrot Bisque

Ingredients

• 3-4 Slices of bacon
• 1 large onion chopped
• 5 cloves garlic chopped
• 4 1/2-5 cups sliced carrots
• 1 can of white beans drained
• 2-1/2 cans chicken broth
• 1 cup heavy whipping cream
• 1 cup 2% milk
  
• 3/4 teaspoon ground ginger
• 3/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon nutmeg
  
• 1 teaspoon salt
• 1/8 teaspoon pepper

Gluten Free Recommendations Always check chicken stock for added wheat gluten. Two known brands that are gluten free are Imagine Organic Free Range Chicken Broth and Kitchen Basics Chicken Stock.

Preparation

In a large Dutch oven, sauté bacon until crisp then add onion and cook until tender. Add carrots and garlic and cook for 5-10 minutes. Next add beans, broth, ginger, nutmeg, rosemary, salt and pepper. Cover and cook over medium heat for 30-45 minutes or until carrots become tender. Remove from heat and let cool for 15 minutes. Transfer to a blender or use immersion blender to process until smooth. Return all to the pan; stir in the cream and milk, season to taste and heat through.