sausage stuffed mushrooms

i think this would be a great recipe to highlight food made with real ingredients and not a lot of processed food. On that note the sausage i use is organic free range and made fresh everyday. For more recipes using real ingredients check out Real Food Weekly


1/2 pound Italian style chicken sausage (casing removed)
1/2 onion chopped
2 cloves garlic chopped
1/2 cup grated Parmesan
1 egg
16 oz fresh mushrooms (make sure the are a good size to stuff)

Saute onion and garlic in non stick pan till soften then add sausage and cook till done and crumbled. Allow mixture to cool thoroughly and give a quick pulse in food possessor to make sure everything is nice even consistency. Add cheese and egg and mix thoroughly.

Preheat oven to 350*. Remove stems from mushrooms and wipe the caps to remove dirt. Generously stuff the caps and arrange in a single layer on baking sheet. Loosely tent pan with tin foil and bake for 20 mins. Remove foil and bake until filling is set and golden brown

flour blend for baking

i find this blend gives me a very nice texture for baked goods


6 cups brown rice flour
4 cups white rice flour
2 cups tapioca starch

mix very well

Thanks to Jill's comment I think I need to clarify I do use xanthan gum in my baking I don't put it in my blend because I have found I don't get an even product over multiple batches which is important if I am baking for someone else. I usually add about 1/2 a teaspoon to 1 1/2 cups of flour. Sorry for the confusion.

rice cakes

• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• ¼ cup crumbled bacon
• 1 teaspoon finely chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons olive oil
• 2 cups unsalted cooked rice at room temperature
• 2 large eggs, lightly beaten
• 1 cup fresh gf bread crumbs

Cook, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, bacon, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.

parsley pesto

• 1 bunch parsley
• 2 Tbs minced garlic
• ½ cup slivered almonds
• ¼ cup shredded parmasion
• 1/3 cup olive oil
• Salt and pepper to taste


Place all ingredients in food processor except olive oil and while running slowly drizzle in olive oil.

tomato coulis

• 1 tablespoon olive oil
• 1/4 cup shallots, minced
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• 4 ripe tomatoes peeled, seeded and roughly chopped
• ½ sweet red wine


In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Pour in the wine and let reduce to cook off the alcohol. Add in the peeled and seeded tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth.

twice baked potatoes

INGREDIENTS
4 medium baking potatoes
1/4 cup butter or margarine, softened
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 (3 ounce) packages cream cheese, cubed
1/4 cup sour cream
shredded cheddar


DIRECTIONS
Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk, pepper and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Top with shredded cheddar cheese. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.

citrus asparagus

1 tbs olive oil
i bunch of asparagus trimmed
2 tbs lemon juice
3 tbs orange juice
black pepper and sea salt to taste
lemon and orange zest for garnish

Heat oil in skillet over medium heat and saute aspargus until tender about 5 minutes.

pour lemon and orange juices over asparagus and season with salt and pepper.

Garnish with zest and serve.