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Gluten Free Mexican Lasagna

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  Here is a great fusion dish, merging classic Italian and Mexican dishes. It is Lasagna, it is Enchiladas, it is the best of both worlds.  Ingredients: 2 Cups Red Chile Pods 28 oz Crushed Tomatoes  12 oz Crema Mexicana  12 oz Mozzarella Cheese  ~12 Yellow Corn Tortillas (you can use slightly more or less depending on your preference) 3/4 lb. Ground Beef 2 Medium Zucchini  1 Large Bell Pepper 1/2 Large Yellow Onion  1 Bunch Fresh Parsley  3 Tbs. Butter   1 Box Gluten Free Lasagna Noodles (we used Barilla brand)   Assorted Spices: Oregano, Thyme, Cumin, Salt, Black Pepper, and White Pepper.    First things first: the sauce.  Boil approximately 2 cups of water. Boil extra water for rainy days.  In a large bowl, remove the seeds and stems from your dried chile pods.  Wash pods in cold water.  In your blender, or a large bowl, pour hot water onto the pods. Let steep for at least 30 minutes.  Now add your spices to your soaked pods. We used 1 tbs. of dried oregano and 1 tsp. of thyme, cumin
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Rustic Cherry Tomato Pasta

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A gluten free take on a rustic Italian dish. Using common ingredients, this dish is perfect for a quick weekday meal.    Ingredients: 6 cups whole cherry tomatoes 3/4 lb sausage   ~12 oz gluten free pasta (we find Tinkyada pasta works best)     Large handful of spring mix  1 white onion  Fresh basil    1/4 tsp sugar 1/4 cup Parmesan    Assorted spices Directions: Chop tomatoes and onion. Quarter tomatoes and dice onions.  Caramelize onions in a pan. Add sausage to onions and brown.   Cook pasta according to package. Save at least one cup of pasta water for later.  Remove sausage and onions once browned. Add chopped tomatoes to the pan. Time to use all of that delicious sausage grease. Yum. Simmer the tomatoes in the pan. Begin to mash with a fork.  After about 5 minutes, add seasonings (salt, pepper, sugar) to taste. Add your spring mix and allow to wilt.  Add pasta water. Bring to a simmer.  Once simmering, take off heat, and add all ingredients to a large bowl.  Add sliced basil (ple
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Gluten and Egg Free Chicken Fried Steak

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Our take on Chicken Fried Steak, sans gluten and eggs. The crust didn't come out perfectly, but it was perfectly reasonable for a first attempt.    Ingredients 3 beef arm steaks (~1.5 lbs) Pillsbury Gluten Free Flour Kikkoman Gluten Free Panko Bread Crumbs  5 Medium Size Potatoes  Head of Broccoli  8 oz Heavy Cream  Salted Butter   Assorted Spices  How to prepare: Sides: Mashed Potatoes Wash your potatoes and roughly chop into cubes. Place in large pot and cover with water.  Salt the water you heathen.  Bring to a boil.  Once boiled check for tenderness and drain water.  Add salt, black pepper, butter, and heavy cream to taste. Mash with a potato masher. Keep warm. Broccoli  In a saucepan, bring water to a boil. Place chopped broccoli in metal colander or steamer basket. Put colander above saucepan. Steam for approximately 30 minutes, turning frequently. Check for desired tenderness.  Beef: Wash your arm steaks under cool running water. Wrap the meat in plastic wrap. Pound meat wit
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Japanese Inspired Gluten Free Ramen

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    Our humble take on a Japanese comfort dish, this dish appears daunting but is relatively easy.   Ingredients   Broth:    3 Quarts Water  2 lbs Pigs Feet  1 White Onion  3 Green Onions  1 Ginger Root  3 Tablespoons Gluten Free Soy Sauce 1 Tablespoon Fish Sauce  1 1/2 Teaspoons Mirin     Ramen Toppings:     Approx. 1 1/2 lbs of Pork Tenderloin      1/2 of a block of Firm Tofu     Remaining Green Onions      Gluten Free Millet and Brown Rice Ramen (2 Blocks)      4 oz Spinach     Bean Sprouts (to taste)      1 Tablespoon Butter  How to Prepare:  Broth  In a regular pot, place your pigs feet and cover with water.  Boil for 10 minutes, until the nasty bits (scum) rise to the top.  Drain and wash under cool running water.  Roughly chop ginger and white onion. Place your sparkling clean pigs feet in your crock pot with your onions and ginger.  Lastly add 3 quarts of water, ensuring your pigs feet are fully submerged.  Set on high, and leave for 8 hours, making sure no tragedy strikes. Aft
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Gluten Free Alfredo Pizza

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       Here is a recipe for a gluten free and egg free alfredo pizza. Any toppings can be substituted out for your favorite cheeses, meats, or vegetables.  Ingredients (makes about 6 servings of pizza) : Dough: 1 cup cassava flour (can be replaced with 1 cup of the gluten free flour blend) 2 cups Pillsbury gluten free flour blend (any gluten free flour blend should work) Flax seed (egg substitute): 1 tablespoon flax seed in 3 tablespoons water (let sit for about five minutes) 1 tablespoon honey 1 teaspoon salt 2 tablespoons extra virgin olive oil 1 ¼ cups + 2 tablespoons club soda Toppings: Chorizo : 9 ounces Mozzarella: 10 ounces Muenster: 8 ounces Spinach: 6 ounces (around 4 ounces) Alfredo: ¼ cup butter 1 ¾ cup heavy cream 1 ½ tsp nutmeg 1 ½ tsp white pepper 1 tsp salt 1 ¼ cup Parmesan cheese Mozzarella: 5-6 ounces How to prepare: Dough Mix all of the dry dough ingredients in a bowl Mix all of the wet ingredients into the dry ingredients Make sure that the dough is equally consisten
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Welcome to Our Blog!

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    We're two broke College kids experimenting and trying out recipes. Here we will post our attempts and our thoughts on whatever we feel like trying. So brace yourselves for an eclectic mix. Please note that the Eva side of this duo is allergic to Gluten, Poultry, and good ole Eggs. She is also sensitive to garlic so don't expect to see too much of it here. The Michael side doesn't have any of these issues, so if you see dishes with these ingredients it's all his fault. Comment any questions or critiques and we will bring them into our glorious and perfect review system.      Thanks and Probst!  Michael & Eva 
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