Unprocessed Living

A Healthy Living Recipe Box

Eggplant Parmesan September 26, 2017

Filed under: Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:38 pm

Modified from http://www.myrecipes.com/recipe/eggplant-parmesan

Made this on a whim a couple of weekends ago (when the man decided to add eggplant to the shopping cart and I had no idea when I was going to add it in to the week’s meals). It was definitely a hit, with the entire dish cleared by the next day!

Ingredients
2 medium eggplants
3 large free range eggs
1 tbsp water
2 cups gluten-free breadcrumbs or almond flour
1/2 cup grated parmesan cheese, separated in half
16 oz cottage cheese, small curd or whipped
1/2 tsp fresh ground pepper
1/4 tsp salt
1/2 cup torn fresh basil
24 oz tomato sauce
8 oz thinly sliced mozzarella or provolone cheese
3/4 cup grated parmesan cheese

Preheat oven to 375° and slice eggplant 1/2-inch thick. Set aside and lightly beat 2 eggs with water in a shallow dish. In a separate shallow dish, mix breadcrumbs or almond flour with 1/4 cup parmesan. ip eggplant slices in egg mixture and coat with crumb mixture. Pressing gently to adhere the crumbs; shake off excess. Place coated eggplant slices on baking sheets lined with aluminum foil coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning after 15 minutes.

While eggplant is baking, lightly beat remaining egg in a small bowl and combine with cottage cheese. Combine with basil, pepper, and 1/4 cup parmesan cheese. Spray/lightly coat a 13×9″ baking dish with olive oil and spoon 1/2 cup tomato sauce on bottom.

When eggplant is done baking, layer half of the slices over the sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup sauce and spread half of cottage cheese mixture over sauce. Layer with a third of mozzarella or provolone. Repeat layers as desired, topping with sauce. Cover tightly with aluminum foil lightly coated with olive oil.

Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella or provolone and 1/4 cup shredded parmesan. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts. Cool 10 minutes, slice, and serve.

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Caramelized Onion Meatloaf September 24, 2017

Filed under: Beef,Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 10:31 pm

Modified from https://cupcakesandkalechips.com/french-onion-soup-meatloaf-recipe/#_a5y_p=2802733 

Ingredients
1 tbsp unrefined coconut oil, grass-fed butter, or ghee
3 onions, halved and thinly sliced
1 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup organic beef broth
1/4 cup red wine
2 lbs lean ground grass-fed beef
1/2 cup gluten free bread crumbs or almond flour
2 tbsp minced parsley
1 tsp freshly ground black pepper
1 tsp sea salt
2 free range eggs
2 cups swiss (or mozzarella) cheese, shredded and divided
2 1/2 cups organic free range beef broth
1/2 cup red wine
3 tbsp arrow root powder
salt & pepper, to taste

Preheat oven to 350°F and cook the onions first, heating coconut oil or butter over medium heat. Cook onions with salt & pepper for 15-20 minutes, stirring frequently until caramelized. Add wine and beef broth; reduce until very little liquid remains and set aside while making the meatloaf.

Lightly beat eggs and combine with ground beef, bread crumbs or almond flour, parsley, salt, and pepper. Line a 10×12-inch shallow dish with plastic wrap or wax paper, and press the meat mixture to fit the space.

Set aside ½ cup shredded cheese and ½ cup caramelized onions. Spread the remaining 1½ cups cheese and caramelized onions over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9×13-inch baking pan. Bake for 45 minutes.

While meatloaf is baking, prepare sauce. Whisk beef broth, wine, arrowroot powder, salt, and pepper in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until thickened.

Remove meatloaf from oven, pour sauce over the meatloaf, and sprinkle with the remaining onions and cheese. Return to oven for 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Remove from oven and allow to stand 10 minutes. Slice and serve.

 

Chicken Marsala

Filed under: Chicken,Gluten Free,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:37 pm

Modified from http://allrecipes.com/recipe/8887/chicken-marsala/

Can be made gluten free using almond or other gluten free flour!

Ingredients
1 lb thin free range chicken cutlets
1/4 cup organic whole grain flour
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 tsp organic dried oregano
4 tbsp grass-fed butter (or ghee)
4 tbsp olive or coconut oil
1 c sliced organic mushrooms
1/2 cup Marsala (or other dry white) wine
1/4 cup cooking sherry (or apple cider vinegar)

Combine flour, salt, pepper, and oregano in shallow bowl. Rinse chicken and coat in flour mixture. Melt butter and oil over medium heat in large skillet. Lightly brown chicken; turn over and add mushrooms. Pour in wine and sherry (or apple cider vinegar). Cover skillet and simmer chicken for 10 minutes, turning once and cooking until no longer pink and juices run clear.

 

 
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