**Not Gluten Free?? Use regular breadcrumbs instead of almond meal
**Not Dairy Free?? Use regular milk and add 1/4 cup grated Romano or Parmesan cheese to the meat mixture before cooking
**Grain Free?? No change :-)
**Paleo?? Choose your meat carefully, replace milk with water or homemade almond milk
Serves: 4
Ingredients:
1/2 pound ground beef
1/2 pound ground pork
1 egg
1/4 cup non-dairy milk (Cinderella loves Target or Stop and Shop brand unsweetened original almond milk)
1/2 cup almond meal or gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/2 tsp sea salt
1 tsp dried oregano
1 Tbs dried parsley
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 cup grated cheese (optional)
olive oil cooking spray
Directions:
1. Preheat oven to 350 degrees F (OR see on the stove method at step 5)
2. Mix all ingredients in a large bowl with your hands
3. Grease a large cookie sheet with cooking spray
4. Form meatballs with hands and place on cookie sheet so they are not touching
5. Bake at 350 degrees F for 10 minutes and turn meatballs over, then bake for another 15-20 minutes or until no longer pink in the middle (OR cook meatballs in 1/2 cup olive oil over a medium flame, stirring occasionally, for about 20 minutes or until no longer pink in the middle)
6. If you wish, serve with gluten free pasta and Grandma Beatrice's Italian Pasta Sauce
Imagine the Transformation
Imagine the Transformation
Showing posts with label almond flour. Show all posts
Showing posts with label almond flour. Show all posts
12.01.2015
Chicken Francese
**Not Gluten Free?? Use regular flour instead of almond flour
**Not Dairy Free?? Use butter instead of 2 Tbs olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade broth instead of wine and for the chicken broth
Serves: 4
Ingredients:
3 chicken breasts cut into thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond flour
1 tsp sea salt
1/2 tsp black pepper
2 eggs
2 Tbs water
1/4 cup olive oil + 2 Tbs olive oil
1/2 lemon, cut up into slices
1/2 cup white wine
1 cup chicken broth
1/2 lemon juiced (or 2 Tbs lemon juice)
1/4 cup chopped parsley
Directions:
1. Put almond flour in a large plate and mix in salt and pepper
2. Beat eggs in a separate bowl with water
3. In a large frying pan heat 1/4 cup olive oil over a medium/high flame
4. Put chicken slices in the egg mixture and then in the almond flour
5. Fry each slice of chicken for 3-4 minutes on each side until golden brown, set aside
6. Toss lemon slices in the pan with the excess oil and cook for 2 minutes
7. Add wine, chicken broth and lemon juice to lemons and simmer on a low flame for 5 minutes
8. Add 2 Tbs olive oil to pan
9. Return chicken to the pan and simmer for 2 minutes
10. Garnish chicken with parsley
**Not Dairy Free?? Use butter instead of 2 Tbs olive oil
**Grain Free?? No change :-)
**Paleo?? Use homemade broth instead of wine and for the chicken broth
Serves: 4
Ingredients:
3 chicken breasts cut into thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond flour
1 tsp sea salt
1/2 tsp black pepper
2 eggs
2 Tbs water
1/4 cup olive oil + 2 Tbs olive oil
1/2 lemon, cut up into slices
1/2 cup white wine
1 cup chicken broth
1/2 lemon juiced (or 2 Tbs lemon juice)
1/4 cup chopped parsley
Directions:
1. Put almond flour in a large plate and mix in salt and pepper
2. Beat eggs in a separate bowl with water
3. In a large frying pan heat 1/4 cup olive oil over a medium/high flame
4. Put chicken slices in the egg mixture and then in the almond flour
5. Fry each slice of chicken for 3-4 minutes on each side until golden brown, set aside
6. Toss lemon slices in the pan with the excess oil and cook for 2 minutes
7. Add wine, chicken broth and lemon juice to lemons and simmer on a low flame for 5 minutes
8. Add 2 Tbs olive oil to pan
9. Return chicken to the pan and simmer for 2 minutes
10. Garnish chicken with parsley
Rice Balls
**Not Gluten Free?? Use regular breadcrumbs
2 Tbs olive oil + 2 Tbs olive oil + 2 cups olive oil
1 cup rice
1/3 cup dry white wine
1 tsp sea salt
1/2 tsp black pepper
5 large eggs
1 small onion, diced
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork
2 tsp dried basil
2 tablespoons tomato paste
4 ounces tomato sauce
2 cups water + 1/2 cup water
1/4 cup green peas
1 cup almond flour (seasoned as "breadcrumbs" add 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp oregano, 1 tsp basil, 2 tsp parsley)
Directions:
1. Boil 2 cups water in a small pot
2. In a large skillet heat 2 Tbs olive oil over medium flame and add uncooked rice, cook for 2 minutes.
3. Pour in wine with rice and cook until the wine evaporates
4. Slowly stir in 2 cups boiling water
5. Add salt and pepper to rice and cook covered until rice is tender (about 15 minutes)
6. Take rice off of heat and mix in 2 eggs
7. Place rice mixture in another bowl and cover, set in refrigerator, for at least 2 hours (make sure rice is chilled)
8. In a large frying pan over medium heat add 2 Tbs oil and saute onions and chopped garlic for about 2 minutes, or until garlic is golden brown
9. Add in the beef and pork and brown
10. Remove excess grease from the pan and then add basil, tomato paste, tomato sauce, 1/2 cup water and peas, mix well
11. In a small bowl scramble the remaining three eggs
12. On another plate mix the almond flour with spices for the"breadcrumbs"
13. Heat 2 cups olive oil in a large sauce pan
14. Take rice out of refrigerator and take about 2 tablespoons of rice and place it in your hand to form a small cup
15. Place about 1/2 teaspoon of the meat mixture to center of the rice cup and then add about 1 teaspoon of the rice over the meat mixture and roll into a ball, repeat until all rice is used (Reserve the extra sauce for dipping
16. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs
17. Deep-fry each rice ball until browned, set aside on a paper towel lined plate
**Not Dairy Free?? Use butter instead of olive oil, add 1 cup grated Romano or Parmesan cheese to rice with eggs
**Grain Free?? Use Cinderella's recipe for Cauliflower Rice instead of regular rice
**Paleo?? Use homemade broth instead of white wine and use Cinderella's recipe for Cauliflower Rice instead of regular rice
Note: The rice in this recipe must go in the refrigerator for at least 2 hours before moving on the next part,but it's worth it!
Ingredients:
**Paleo?? Use homemade broth instead of white wine and use Cinderella's recipe for Cauliflower Rice instead of regular rice
Note: The rice in this recipe must go in the refrigerator for at least 2 hours before moving on the next part,but it's worth it!
Ingredients:
2 Tbs olive oil + 2 Tbs olive oil + 2 cups olive oil
1 cup rice
1/3 cup dry white wine
1 tsp sea salt
1/2 tsp black pepper
5 large eggs
1 small onion, diced
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork
2 tsp dried basil
2 tablespoons tomato paste
4 ounces tomato sauce
2 cups water + 1/2 cup water
1/4 cup green peas
1 cup almond flour (seasoned as "breadcrumbs" add 1/2 tsp sea salt, 1/4 tsp black pepper, 1 tsp oregano, 1 tsp basil, 2 tsp parsley)
Directions:
1. Boil 2 cups water in a small pot
2. In a large skillet heat 2 Tbs olive oil over medium flame and add uncooked rice, cook for 2 minutes.
3. Pour in wine with rice and cook until the wine evaporates
4. Slowly stir in 2 cups boiling water
5. Add salt and pepper to rice and cook covered until rice is tender (about 15 minutes)
6. Take rice off of heat and mix in 2 eggs
7. Place rice mixture in another bowl and cover, set in refrigerator, for at least 2 hours (make sure rice is chilled)
8. In a large frying pan over medium heat add 2 Tbs oil and saute onions and chopped garlic for about 2 minutes, or until garlic is golden brown
9. Add in the beef and pork and brown
10. Remove excess grease from the pan and then add basil, tomato paste, tomato sauce, 1/2 cup water and peas, mix well
11. In a small bowl scramble the remaining three eggs
12. On another plate mix the almond flour with spices for the"breadcrumbs"
13. Heat 2 cups olive oil in a large sauce pan
14. Take rice out of refrigerator and take about 2 tablespoons of rice and place it in your hand to form a small cup
15. Place about 1/2 teaspoon of the meat mixture to center of the rice cup and then add about 1 teaspoon of the rice over the meat mixture and roll into a ball, repeat until all rice is used (Reserve the extra sauce for dipping
16. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs
17. Deep-fry each rice ball until browned, set aside on a paper towel lined plate
10.07.2015
Almond Flour Pie Crust
**Not Gluten Free?? Use regular flour
**Not Dairy Free?? Use butter instead of olive oil
**Grain Free?? No change :-)
**Paleo?? Leave out vanilla extract and baking soda if desired
Serves: Makes one 8x8 pie crust
Ingredients:
1 1/4 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup olive oil
1 Tbs maple syrup (or 1 Tbs white or coconut sugar and 1/2 Tbs olive oil)
1/2 tsp pure vanilla extract
Directions:
1. Preheat oven to 325 degrees F
2. In a medium bowl combine all ingredients
3. Pat and flatten dough into an 8x8 pie dish
4. Bake 10-15 minutes or until crust is golden brown
**Not Dairy Free?? Use butter instead of olive oil
**Grain Free?? No change :-)
**Paleo?? Leave out vanilla extract and baking soda if desired
Serves: Makes one 8x8 pie crust
Ingredients:
1 1/4 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1/4 cup olive oil
1 Tbs maple syrup (or 1 Tbs white or coconut sugar and 1/2 Tbs olive oil)
1/2 tsp pure vanilla extract
Directions:
1. Preheat oven to 325 degrees F
2. In a medium bowl combine all ingredients
3. Pat and flatten dough into an 8x8 pie dish
4. Bake 10-15 minutes or until crust is golden brown
8.25.2015
Almond Chips
Serves: 4
Ingredients:
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
2 egg whites
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp olive oil
Directions:
1. Preheat oven to 325 degrees F
2. Mix almond flour, egg whites, salt, garlic powder, black pepper and olive oil in a bowl
3. Grease a cookie sheet and roll out dough into a thin sheet
4. Cut out triangles to make chip shaped pieces and place on a greased baking sheet
5. Bake chips at 325 degrees F for 10 minutes and then flip chips over and bake for another 3-5 minutes
Ingredients:
2 cups almond flour (Cinderella loves Trader Joe's Just Almond Meal)
2 egg whites
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp olive oil
Directions:
1. Preheat oven to 325 degrees F
2. Mix almond flour, egg whites, salt, garlic powder, black pepper and olive oil in a bowl
3. Grease a cookie sheet and roll out dough into a thin sheet
4. Cut out triangles to make chip shaped pieces and place on a greased baking sheet
5. Bake chips at 325 degrees F for 10 minutes and then flip chips over and bake for another 3-5 minutes
7.26.2015
Chicken Piccata
**Not dairy free?? Just substitute butter for olive oil in the sauce.
**Grain free?? Just substitute the pasta for a vegetable of your choice
**Paleo?? Use homemade broth instead of wine
Serves: 4
**Paleo?? Use homemade broth instead of wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
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