I like to cook out of my cupboards which I could keep more stocked on a regular basis, but it always seems to work out. Today I’m sharing with you the lunch I made with items I had on hand. It just happened to turn out to be a major success and a new way to eat GrF.
Ingredients:
1 Eggplant
3 slices Natural roasted turkey
Green Tabasco sauce
Some fresh Arugula
Sweet onion(Walla Walla preferred)
Olive oil
Garlic
Sea Salt and pepper
Chili flakes
It looks like a lot of ingredients but its actually quite simple:
Cut your round eggplant into 1/4 inch Slices. in a small bowl add olive oil, chili flakes, salt and pepper and chopped garlic(You can just eyeball it. For a whole eggplant I used 1/4 cup olive oil. Take a basting brush and brush the slices with the olive oil mixture on BOTH sides. Let stand for a few minutes.
OK, now make your sandwich: Add the turkey, sliced onion, fresh arugula, and a couple dabs of green Tabasco.
This is a very tasty sandwich! I had two of them.
With the rest of the Eggplant, I brushed them on both sides with the olive oil mixture then grilled them in a pan over medium heat. So good!
Categories: Daily Roll(Grain Free) · Recipes
Tagged: arugula, eggplant, gluten free, grain free, olive oil, Onion, recipe, sandwich, Walla walla
This is my favorite soup from my childhood. This is real peasant food in action. Looking back I’m sure the reason we had it so often was the real peasant factor, but it was as tasty then as it is now, only now I’m a peasant-gourmet(sic). Big difference. This is an Italian variation on stone soup, but one thing my Nonna always has handy is chickens. So, this dish is ever present and quite handy for a hearty meal on the cheap and a nice shot of protein.
I called my Dad-Chef to cull this recipe from the family archives. I recommend this soup as an easy lunch or antipasto, especially in the fall/winter. This recipe is incredibly fast and facile but it’s also fun!
Ingredienti:
rind of 1 whole lemon grated
3-4 Eggs
1 box of organic chicken broth (Costco, and its GF) or,
Make from scratch by boiling a roasted chicken
1/2 cup Parmeggiano
1/2 cup chopped parsley
salt to taste (but taste first! parmeggiano is salty)
1. Bring 1.5 quarts of water to a boil, add box of chicken broth.
2. Combine eggs and 1/4 cup finely grated Parmesan cheese, parsley, beat well.
3. Add lemon rind to boiling water.
4. Grab a whisk. Turn off heat as you begin to pour egg mixture into stock pot. Pour egg mixture in slowly while whisking. The egg will cook as soon as it hit the hot broth, the whisk will break it up for the perfect texture. Let cool slightly, and ladle into bowls.
5. Top with Parmesan shavings and parsley garnish.
6. Enjoy on a brisk fall day!
Categories: Recipes
Tagged: gluten free, grain free, Italian food, Nonna, recipe, soup, stracciatella, Zuppa
