Entrees

Vanessa Maltin Weisbrod’s Sweet & Spicy Chili
Yields 8 servings

3 tablespoons butter or vegetable oil
1 sweet yellow onion, diced
1 pound button mushrooms, sliced thinly
1 cup diced celery
1 cup diced red pepper
½ cup diced carrots
1 pound ground beef (can substitute ground turkey)
2 cloves garlic, minced
2 (15 ounce) cans tomato sauce
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 cup red wine
4 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon brown sugar
1 can kidney beans, drained
Salt, to taste
Grated sharp cheddar cheese for garnish
Sour cream for garnish

1. In a large pot, heat butter over medium-high heat. Add onions, mushrooms, celery, red pepper, and carrots and cook, stirring occasionally, until vegetables are soft and the onions are translucent.
2. Add in ground beef and cook until the meat is lightly browned and no pink spots remain. Add in minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about 2 minutes.
3. Add in tomato sauce, diced tomatoes, tomato paste and red wine and stir until well combined. Bring soup to a boil, then reduce heat to medium, cover the pot and simmer for 15 minutes.
4. Add in cumin, chili powder, thyme, oregano and brown sugar. Bring soup back to a boil, then reduce heat to medium, cover the pot and simmer for 20 to 25 minutes. Taste the soup and adjust seasonings if necessary.
5. Add in drained kidney beans and bring soup back up to a boil, then reduce to a simmer and cook for an additional five minutes.
6. Ladle chili into bowls and top with grated cheddar cheese and sour cream. Serve the soup with Sweet Honey Cornbread.

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Vanessa Maltin Weisbrod’s Sweet Honey Cornbread
Yields 12 servings

1 cup gluten-free Bisquick
1 cup yellow cornmeal
½ cup granulated sugar
1 teaspoon salt
4 teaspoons baking powder
1 egg
1 cup skim milk
¼ cup honey
¼ cup vegetable oil
¼ cup melted butter

1. Preheat the oven to 400 degrees F. Lightly grease a 9” square baking pan.
2. In the bowl of a standing mixer, combine Bisquick, cornmeal, sugar, salt and baking powder.
3. Add in egg, milk, honey, vegetable oil and melted butter and mix until well combined.
4. Pour batter into the prepared pan and bake for 22 to 25 minutes until a toothpick inserted comes out clean and the top is golden brown.
5. Slice and serve cornbread with the chili.

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Chili Pecan Crusted Goat Cheese with Peach Salsa & Citrus Spinach Salad 
This is a fresh, delicious and tasty meal that looks like it came from a 5-star restaurant. For less than $20 you can feed your family and feel like a skilled chef!

Peach Salsa
2 Semi-Ripe Yellow Peaches
1 Red Onion, diced
2 Tomatoes, diced
1 bunch Cilantro, finely chopped
1 Serrano Chili, finely diced and seeds removed
2 tablespoons Lime Juice
1 teaspoon Salt

In a mixing bowl, gently stir all ingredients together. Chill while you prepare the rest of the food items.

Spinach Salad
1 tablespoon Garlic, minced
1 tablespoon Olive Oil
2 tablespoons Lime Juice
2 tablespoons Orange Juice
2 tablespoons Lemon Juice
2 teaspoons Sugar
Pinch Salt
Pinch Pepper
1 package fresh Spinach

In a mixing bowl, whisk together all ingredients except for spinach to make dressing. Pour dressing over spinach and toss. Set aside.

Goat Cheese
1/2 cup Oil for frying
1 cup Pecans, crushed into a powder
1 tablespoon Chili Powder
1 Egg
1 package Goat Cheese

Heat oil in a large frying pan.

Pour pecans into a ziplock bag and using a mallet, crush pecans into a chunky powder. Add chili powder to ziplock and toss until completely mixed in. In a small bowl beat egg.

Slice goat cheese into 3-inch diameter circles or squares. Dip goat cheese into egg and then coat it with pecan and chili mixture.

Place coated goat cheese into heated oil and fry for no more than 1 minute on each side, just long enough to brown pecans.

Plating & Serving:
On a plate, put a heaping pile of spinach. Top the spinach with a 1-cup portion of peach salsa. Lay slices of chili pecan crusted goat cheese on top of salsa. Enjoy!

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Grilled Steak with Tomato Relish, Corn on the Cob and Balsamic Pecan Salad

I love summertime...going to the pool, basking in the sun getting a tan and grilling with my family and friends are the first things I think of. Although some might say a gluten-free diet inhibits the typical grilled food--hamburgers and hot dogs with a bun--I think a gluten-free diet makes grilling so much more flavorful and creative. Thinking outside of the normal grill box gives you an unlimited number of meals that are gluten-free, nutritious and delicious. Best of all, this meal utilizes fresh meats and vegetables that are naturally low-cost, so you've got yourself a fabulous meal at a fabulous price!

Today’s Meal: Grilled Steak with Tomato Relish, Corn on the Cob and Balsamic Pecan Salad

Makes 4 servings

For the Tomato Relish
2 large Tomatoes, finely diced
1/2 Red Onion, finely diced
1/2 bunch Cilantro, finely chopped
2 tablespoons Balsamic Vinegar
Salt, to taste

In a mixing bowl, gently mix all ingredients together. Refrigerate until read to serve.

For the Grilled Steak
4 Beef Steaks (one per person)
Salt, a pinch
Pepper, a pinch

Prepare steaks for grilling by sprinkling both sides with salt and pepper. Heat grill and cook for about 2 minutes on each side for a medium-rare steak.

*If your budget allows, top steak and relish with fresh goat cheese!

For the Corn
4 ears Corn
4 teaspoons Butter or Margarine
Salt, a pinch

Prepare corn by spreading butter across surface. Sprinkle with salt. Wrap each ear of corn in foil. Place wrapped corn on grill. Cook for 5 minutes and then turn over. Cook for an additional 5 minutes. Unwrap and serve.

For the Pecan & Balsamic Salad
1 head Romaine Lettuce, chopped
1/2 Red Onion, diced
1/2 cup Pecans, chopped finely
1 pint Grape Tomatoes
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil

Combine lettuce, red onion, pecans, and grape tomatoes in mixing bowl. Pour balsamic vinegar and olive oil over salad. Toss well!

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Vanessa's Sweet & Savory Gluten-Free Brisket
Yields 6-8 servings
**I recommend putting the brisket in the oven before you leave for Kol Nidre services. That way it will be done just in time for break-fast!

2 cups Carrots, diced
2 cups Celery, diced
2 cups Sweet Yellow Onions, diced
2 cups Mushrooms, sliced
3 lb Beef Brisket
1 tablespoon Kosher Salt
1 tablespoon Pepper
1 tablespoon Garlic Powder
1 (8oz) can Tomato Sauce
1 (8 oz) can Diced Tomatoes
1 cup Jellied Cranberry Sauce

Preheat oven to 350 degrees F.

Dice or slice carrots, celery, onion and mushrooms and distribute in bottom of roasting pan. Mix together and spread out evenly in pan.

Place beef brisket on top of vegetables in pan (fat side down). Sprinkle salt, pepper and garlic powder on top of brisket and rub spices into meat.

Pour tomato sauce, diced tomatoes and cranberry sauce on top of brisket and spread around evenly.

Cover brisket with foil and cook for 3 hours. Remove foil and cook for an additional 30 minutes.

Remove brisket from oven and allow to cool for about 10 minutes. Remove brisket from pan and slice brisket against the grain. Pour gravy and vegetables into a serving dish and serve on top of sliced brisket. 

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Vanessa's Gluten-Free Sweet Potato Pancakes
Yields 18 latkes

2 Russet Potatoes, peeled and grated
2 Sweet Potatoes, peeled and grated
1 Yellow Onion, peeled and grated
4 Eggs
1 cup Potato Starch
2 tablespoons Ground Cinnamon
2 tablespoons Sugar
1 tablespoon Garlic Powder
2 tablespoons Kosher Salt
Oil for frying
**Optional: apple sauce and sour cream for serving

Grate russet potatoes, sweet potatoes and onion. Put gratings in a strainer over a large bowl and allow water to drain out for about 10 minutes. Pour gratings into a large mixing bowl.

In a small bowl beat together eggs. Pour eggs, potato starch, cinnamon, sugar, garlic powder and salt into potato/onion mixture and stir together well.

Heat oil in a large skillet. Form round pancakes out of mixture and fry for 4 minutes. Flip pancakes over in pan and fry for an additional 4 minutes or until a brown crust forms.

Serve with apple sauce and sour cream!

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Vanessa's Gluten-Free Noodle Kugel
Yields 6-8 servings

1 package Gluten-Free Spiral Pasta, cooked
4 tablespoons Butter (salted)
4 Eggs
1 cup Sour Cream
2 cups Cottage Cheese
1/2 cup Sugar
1/2 cup Ground Cinnamon
2 Cups 2% Milk

Preheat oven to 375 degrees F.

Boil water and cook pasta according to package instructions. Stir in butter and set aside.

In a mixing bowl whip eggs. Add sour cream, cottage cheese, sugar, and ground cinnamon to eggs and stir well. Pour mixture over noodles and stir together. Pour milk over mixture and gently mix. Sprinkle cinnamon sugar on top before baking.

Bake for 60 minutes until kugel sets. Serve steaming hot!

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Chili Pecan Crusted Goat Cheese with Peach Salsa & Citrus Spinach Salad
Makes 4 servings

Peach Salsa
2 Semi-Ripe Yellow Peaches
1 Red Onion, diced
2 Tomatoes, diced
1 bunch Cilantro, finely chopped
1 Serrano Chili, finely diced and seeds removed
2 tablespoons Lime Juice
1 teaspoon Salt

In a mixing bowl, gently stir all ingredients together. Chill while you prepare the rest of the food items.

Spinach Salad
1 tablespoon Garlic, minced
1 tablespoon Olive Oil
2 tablespoons Lime Juice
2 tablespoons Orange Juice
2 tablespoons Lemon Juice
2 teaspoons Sugar
Pinch Salt
Pinch Pepper
1 package fresh Spinach

In a mixing bowl, whisk together all ingredients except for spinach to make dressing. Pour dressing over spinach and toss. Set aside.

Goat Cheese
1/2 cup Oil for frying
1 cup Pecans, crushed into a powder
1 tablespoon Chili Powder
1 Egg
1 package Goat Cheese

Heat oil in a large frying pan.

Pour pecans into a ziplock bag and using a mallet, crush pecans into a chunky powder. Add chili powder to ziplock and toss until completely mixed in. In a small bowl beat egg.

Slice goat cheese into 3-inch diameter circles or squares. Dip goat cheese into egg and then coat it with pecan and chili mixture.

Place coated goat cheese into heated oil and fry for no more than 1 minute on each side, just long enough to brown pecans.

Plating & Serving:
On a plate, put a heaping pile of spinach. Top the spinach with a 1-cup portion of peach salsa. Lay slices of chili pecan crusted goat cheese on top of salsa. Enjoy!

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Sautéed Chicken and Fresh Vegetables with Garlic, Olive Oil and Parmesan Spiral Pasta
Makes 4 servings

1 package Brown Rice Gluten-Free Pasta
1 pound Boneless Skinless Chicken Breasts, cubed
1 pound Asparagus
1 pint Grape Tomatoes, sliced in half
1 pint Portabella Mushrooms, sliced
2 cloves Garlic, minced
¼ cup Olive Oil
½ cup Parmesan Cheese
Salt
Pepper
Nonstick Spray   

Boil water and cook gluten-free pasta according to package instructions.

Dice chicken into cubes and coat with salt and pepper. Dice vegetables and set aside.

Heat a large skillet on medium-high heat. Spray skillet with nonstick spray.

Add chicken and asparagus to skillet and sauté for about 7 minutes until chicken is almost fully cooked. Add in portabella mushrooms, garlic and tomatoes and gently stir. Sauté for 3 minutes until mushrooms begin to wilt.

Drain pasta and pour spirals into skillet. Add olive oil and parmesan cheese and stir well. Season with salt and pepper.

Enjoy with a glass of white wine!

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Latin Stir Fry with Chicken, Broccoli and Cilantro Lime Rice
Makes 4 servings

For the Cilantro Lime Rice
2 cups Jasmine Rice
4 cups Water
2 Chicken Bouillon Cubes (Can use vegetable bouillon)
1/4 cup Lime juice
1 bunch Cilantro, chopped
1 teaspoon Salt

In a medium-sized saucepan, bring water to a boil. Reduce heat to medium. Add in Jasmine rice and bouillon cubes and allow rice to cook for about 20 minutes or until most water is absorbed.

Add in lime juice, cilantro and salt. Cover until ready to serve.

For the Chicken Stirfry
1 pound Boneless Skinless Chicken Breasts, sliced in strips
4 tablespoons Olive Oil
1 head Broccoli, chopped
1 pint Button Mushrooms, sliced
1 Yellow Onion, diced
2 cloves Garlic, minced
1 tablespoon Cumin
1 tablespoon Chili Powder
Salt
Pepper

Wash the chicken and cut into strips. Heat olive oil in large skillet and add chicken. Cook for 3-4 minutes on each side. Add in broccoli, mushrooms, onion, and garlic and saute. Stir in cumin, chili powder, salt and pepper and cook for another 3-4 minutes.

Place a one-cup size scoop of rice on plate and a generous portion of chicken and vegetable stirfry. Serve with a glass of Merlot wine if your budget allows!

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Grilled Steak with Tomato Relish, Corn on the Cob and Balsamic Pecan Salad
Makes 4 Servings

For the Tomato Relish
2 large Tomatoes, finely diced
1/2 Red Onion, finely diced
1/2 bunch Cilantro, finely chopped
2 tablespoons Balsamic Vinegar
Salt, to taste

In a mixing bowl, gently mix all ingredients together. Refrigerate until read to serve.

For the Grilled Steak
4 Beef Steaks (one per person)
Salt, a pinch
Pepper, a pinch

Prepare steaks for grilling by sprinkling both sides with salt and pepper. Heat grill and cook for about 2 minutes on each side for a medium-rare steak.

*If your budget allows, top steak and relish with fresh goat cheese!

For the Corn
4 ears Corn
4 teaspoons Butter or Margarine
Salt, a pinch

Prepare corn by spreading butter across surface. Sprinkle with salt. Wrap each ear of corn in foil. Place wrapped corn on grill. Cook for 5 minutes and then turn over. Cook for an additional 5 minutes. Unwrap and serve.

For the Pecan & Balsamic Salad
1 head Romaine Lettuce, chopped
1/2 Red Onion, diced
1/2 cup Pecans, chopped finely
1 pint Grape Tomatoes
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil

Combine lettuce, red onion, pecans, and grape tomatoes in mixing bowl. Pour balsamic vinegar and olive oil over salad. Toss well!

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Seared Scallop Tacos with Avocado Cream and Fresh Pico De Gallo
Makes 4 servings

For the Avocado Cream Sauce
2 Ripe Avocados
1/2 Red Onion
1 cup Cilantro
2 tablespoons Sour Cream
1 tablespoon Lime Juice

Combine all ingredients in a food processor and puree until smooth and creamy. Set aside until ready for taco assembly.

For the Pico de Gallo
2 Tomatoes, diced finely
1/2 Red Onion, diced finely
1 cup Cilantro, chopped
1 tablespoon Serrano Pepper, chopped finely
1/2 teaspoon Salt

Combine all ingredients in mixing bowl and set aside until ready for taco assembly.

For the Scallops:
1/4 cup Orange Juice
2 tablespoons Lemon Juice
2 tablespoons Lime Juice
1 tablespoon garlic, minced
1 tablespoon sugar
12 large Sea Scallops
1 teaspoon Salt

In a small mixing bowl, whisk together orange juice, lemon juice, lime juice, garlic and sugar. Set aside.

Heat a large skillet on high heat. Gently pat scallops dry with a paper towel to remove all excess moisture. Place scallops in heated skillet and allow them to sear for about 2 minutes on each side or until a nice golden sear appears.

Pour citrus mixture over the top of the scallops in the skillet and allow to simmer for about 2 minutes. Sprinkle salt on top of scallops. Remove scallops from skillet and slice each scallop in half. Set aside until ready for taco assembly.

For Tacos:
8 Corn Tortillas
2 cups Cheddar Jack Cheese Blend
1 head Romaine Lettuce, shredded

Preheat oven to 400 degrees F. Lay corn tortillas flat on tray and sprinkle a small amount of cheese over each. Place in oven for 5 minutes or until cheese is melted.

Sprinkle lettuce on each tortilla. Distribute scallop halves evenly onto all 8 tortillas (3 halves per tortilla). Top each taco with heaping spoonfuls of avocado cream sauce and pico de gallo. Sprinkle remaining cheese on top.

Serve with corn chips and black beans if your budget allows!

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Gluten-Free Pasta with Portabella Mushrooms and Fresh Herbs
Makes 4 servings

1 package Gluten-Free Brown Rice Pasta (Tinkyada)
6 cups water (for boiling pasta)
4 tablespoons Butter or Margarine
1 tablespoon Potato Starch
2 cups Skim Milk
2 cloves Garlic, minced
2 tablespoons Olive Oil
1 cup Yellow Onion, diced
6 large Portabella Mushroom Caps, sliced
1 tablespoon Garlic Powder
1/2 cup Parmesan cheese
Salt, to taste
Pepper, to taste
1 cup Basil leaves, sliced
1/2 cup Fresh Parsley, chopped
1/4 cup Thyme, chopped

Bring water to boil in a large pot. Add brown rice pasta to boiling water and cook according to package instructions.

In a saucepan, melt 4 tablespoon butter. When butter is melted, add potato starch and stir together to make a roux. Slowly pour in skim milk and bring to a boil, stirring constantly. Add in minced garlic, parmesan cheese and season with salt and pepper. Allow to simmer for about 5 minutes.

In a saute pan, heat olive oil. Add portabella mushroom slices. Season with garlic powder, salt and pepper and saute until tender and brown. Remove from heat.

Strain pasta and pour noodles into a large bowl. Pour sauce over noodles and gently stir. Fold in portablla mushrooms and  basil, parsley and thyme. Gently stir all together. Season with salt.

Spoon pasta into four bowls and serve with parmesan cheese.

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Seared Garlic & Herb Salmon with Parmesan Brown Rice and Garlic Spinach
Makes 4 servings

For the Parmesan Brown Rice
2 tablespoons Olive Oil
1 Yellow Onion, diced
1 tablespoon Garlic, minced
2 cups Brown Rice
3 cups Water
1 tablespoon Butter
1/2 cup Parmesan Cheese
1 teaspoon Salt

 In a medium-sized sauce pot, heat olive oil. Briefly saute onions and garlic. Add brown rice and coat with oil. Add water and bring to a boil. Simmer for 20 minutes or until water is fully absorbed and rice is tender.

Stir in butter, parmesan cheese and salt. Cover pot and set aside until ready to serve.

For the Salmon
4 Salmon Steaks (about 1/2 pound each)
4 tablespoons Extra Virgin Olive Oil
1 cup Fresh Parsley, finely chopped
2 tablespoons Garlic, minced
Salt
Pepper

Gently wash salmon steaks and pat dry. Season both sides of each salmon steak with a pinch of salt and pepper. Set aside.

In a small mixing bowl, whisk together olive oil, parsley and garlic. Rub equal amounts of mixture on each salmon steak.

Heat large saute pan on high heat. Place each salmon steak in heated pan and sear for 3-4 minutes on each side for a rare piece of salmon. Increase cook time for a medium cooked salmon steak.

For the Spinach
16 ounces Fresh Spinach
4 tablespoons Olive Oil
2 tablespoons Garlic, minced
1 teaspoon Salt

Heat a large saute pan on medium-high heat. Pour in 2 tablespoons olive oil and heat.  Add spinach, garlic and remaining olive oil. Saute until spinach is wilted. Season with salt.

Place a salmon steak, heaping spoonful of brown rice and spinach on plate and serve. If your budget allows, serve this meal with a cold glass of Chardonnay!

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Maltin Family Favorite Turkey & Spinach Lasagna
Makes 6 servings

For the Sauce:
16 ounces Tomato Sauce
1 large Tomato, diced
1/2 cup water
2 cloves Garlic, minced
1/2 Yellow Onion, diced
2 tablespoons Italian Seasoning
1 teaspoon Red Pepper Flakes
1 teaspoon Salt
1 teaspoon Pepper

Whisk all ingredients together in a sauce pot. Bring to a boil and allow to simmer for 7-8 minutes. Reduce heat to low and allow to simmer until ready to apply to lasagna.

For Remaining Ingredients:
1 package Tinkyada Brown Rice Lasagna Noodles
1 quart Water
2 tablespoons Olive Oil
1 pound Ground Turkey (can substitute ground chicken or beef)
1 Yellow Onion, diced
2 tablespoons Garlic, minced
4 tablespoons Ketchup
16 ounces Fresh Spinach
8 ounces Ricotta Cheese
1 Egg
4 tablespoons Italian Seasonings
1/2 cup Parmesan Cheese
6 cups Mozzarella Cheese
Salt
Pepper

Bring water to a boil in a large pot. Add in lasagna noodles and cook according to package instructions. Set aside.

In a large skillet heat olive oil. Add ground turkey, onions, garlic and ketchup. Allow to borwn until turkey looks almost fully cooked. Add in spinach and satue until wilted. Reduce heat to low and simmer. Season with salt and pepper.

In a small mixing bowl, combine ricotta cheese, egg, Italian seasonings, a pinch of salt and parmesan cheese. Stir together well. Set aside.

Assembly:
Preheat oven to 375 degrees F.

In a 9 x 13 inch glass baking dish spread 1/2 cup of sauce across bottom. Layer 3 lasagna noodles along bottom of dish.

Pour turkey and spinach mixture evenly across noodles. Pour a small amount of sauce on top. Sprinkle with 2 cups of mozzarella cheese.

Layer 3 more lasagna noodles on top of turkey layer. Spread ricotta mixture on top of noodles and sprinkle 2 cups of mozzarella cheese on top.

Layer 3 more lasagna noodles on top of ricotta layer. Pour remaining sauce on top and allow sauce to seep through layers. Sprinkle remaining mozzarella cheese on top and sprinkle 1 tablespoon of Italian seasonings on top of cheese.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 25 minutes until cheese is bubbly and golden brown.

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Vanessa's Sweet & Savory Gluten-Free Brisket
Yields 6-8 servings
**I recommend putting the brisket in the oven before you leave for Kol Nidre services. That way it will be done just in time for break-fast!

2 cups Carrots, diced
2 cups Celery, diced
2 cups Sweet Yellow Onions, diced
2 cups Mushrooms, sliced
3 lb Beef Brisket
1 tablespoon Kosher Salt
1 tablespoon Pepper
1 tablespoon Garlic Powder
1 (8oz) can Tomato Sauce
1 (8 oz) can Diced Tomatoes
1 cup Jellied Cranberry Sauce

Preheat oven to 350 degrees F.

Dice or slice carrots, celery, onion and mushrooms and distribute in bottom of roasting pan. Mix together and spread out evenly in pan.

Place beef brisket on top of vegetables in pan (fat side down). Sprinkle salt, pepper and garlic powder on top of brisket and rub spices into meat.

Pour tomato sauce, diced tomatoes and cranberry sauce on top of brisket and spread around evenly.

Cover brisket with foil and cook for 3 hours. Remove foil and cook for an additional 30 minutes.

Remove brisket from oven and allow to cool for about 10 minutes. Remove brisket from pan and slice brisket against the grain. Pour gravy and vegetables into a serving dish and serve on top of sliced brisket. 

Vanessa Maltin Weisbrod’s Sweet & Spicy Chili
Yields 8 servings

3 tablespoons butter or vegetable oil
1 sweet yellow onion, diced
1 pound button mushrooms, sliced thinly
1 cup diced celery
1 cup diced red pepper
½ cup diced carrots
1 pound ground beef (can substitute ground turkey)
2 cloves garlic, minced
2 (15 ounce) cans tomato sauce
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 cup red wine
4 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon brown sugar
1 can kidney beans, drained
Salt, to taste
Grated sharp cheddar cheese for garnish
Sour cream for garnish

1. In a large pot, heat butter over medium-high heat. Add onions, mushrooms, celery, red pepper, and carrots and cook, stirring occasionally, until vegetables are soft and the onions are translucent.
2. Add in ground beef and cook until the meat is lightly browned and no pink spots remain. Add in minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about 2 minutes.
3. Add in tomato sauce, diced tomatoes, tomato paste and red wine and stir until well combined. Bring soup to a boil, then reduce heat to medium, cover the pot and simmer for 15 minutes.
4. Add in cumin, chili powder, thyme, oregano and brown sugar. Bring soup back to a boil, then reduce heat to medium, cover the pot and simmer for 20 to 25 minutes. Taste the soup and adjust seasonings if necessary.
5. Add in drained kidney beans and bring soup back up to a boil, then reduce to a simmer and cook for an additional five minutes.
6. Ladle chili into bowls and top with grated cheddar cheese and sour cream. Serve the soup with Sweet Honey Cornbread.

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Vanessa Maltin Weisbrod’s Sweet Honey Cornbread
Yields 12 servings

1 cup gluten-free Bisquick
1 cup yellow cornmeal
½ cup granulated sugar
1 teaspoon salt
4 teaspoons baking powder
1 egg
1 cup skim milk
¼ cup honey
¼ cup vegetable oil
¼ cup melted butter

1. Preheat the oven to 400 degrees F. Lightly grease a 9” square baking pan.
2. In the bowl of a standing mixer, combine Bisquick, cornmeal, sugar, salt and baking powder.
3. Add in egg, milk, honey, vegetable oil and melted butter and mix until well combined.
4. Pour batter into the prepared pan and bake for 22 to 25 minutes until a toothpick inserted comes out clean and the top is golden brown.
5. Slice and serve cornbread with the chili.

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Chili Pecan Crusted Goat Cheese with Peach Salsa & Citrus Spinach Salad 
This is a fresh, delicious and tasty meal that looks like it came from a 5-star restaurant. For less than $20 you can feed your family and feel like a skilled chef!

Peach Salsa
2 Semi-Ripe Yellow Peaches
1 Red Onion, diced
2 Tomatoes, diced
1 bunch Cilantro, finely chopped
1 Serrano Chili, finely diced and seeds removed
2 tablespoons Lime Juice
1 teaspoon Salt

In a mixing bowl, gently stir all ingredients together. Chill while you prepare the rest of the food items.

Spinach Salad
1 tablespoon Garlic, minced
1 tablespoon Olive Oil
2 tablespoons Lime Juice
2 tablespoons Orange Juice
2 tablespoons Lemon Juice
2 teaspoons Sugar
Pinch Salt
Pinch Pepper
1 package fresh Spinach

In a mixing bowl, whisk together all ingredients except for spinach to make dressing. Pour dressing over spinach and toss. Set aside.

Goat Cheese
1/2 cup Oil for frying
1 cup Pecans, crushed into a powder
1 tablespoon Chili Powder
1 Egg
1 package Goat Cheese

Heat oil in a large frying pan.

Pour pecans into a ziplock bag and using a mallet, crush pecans into a chunky powder. Add chili powder to ziplock and toss until completely mixed in. In a small bowl beat egg.

Slice goat cheese into 3-inch diameter circles or squares. Dip goat cheese into egg and then coat it with pecan and chili mixture.

Place coated goat cheese into heated oil and fry for no more than 1 minute on each side, just long enough to brown pecans.

Plating & Serving:
On a plate, put a heaping pile of spinach. Top the spinach with a 1-cup portion of peach salsa. Lay slices of chili pecan crusted goat cheese on top of salsa. Enjoy!

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Grilled Steak with Tomato Relish, Corn on the Cob and Balsamic Pecan Salad

I love summertime...going to the pool, basking in the sun getting a tan and grilling with my family and friends are the first things I think of. Although some might say a gluten-free diet inhibits the typical grilled food--hamburgers and hot dogs with a bun--I think a gluten-free diet makes grilling so much more flavorful and creative. Thinking outside of the normal grill box gives you an unlimited number of meals that are gluten-free, nutritious and delicious. Best of all, this meal utilizes fresh meats and vegetables that are naturally low-cost, so you've got yourself a fabulous meal at a fabulous price!

Today’s Meal: Grilled Steak with Tomato Relish, Corn on the Cob and Balsamic Pecan Salad

Makes 4 servings

For the Tomato Relish
2 large Tomatoes, finely diced
1/2 Red Onion, finely diced
1/2 bunch Cilantro, finely chopped
2 tablespoons Balsamic Vinegar
Salt, to taste

In a mixing bowl, gently mix all ingredients together. Refrigerate until read to serve.

For the Grilled Steak
4 Beef Steaks (one per person)
Salt, a pinch
Pepper, a pinch

Prepare steaks for grilling by sprinkling both sides with salt and pepper. Heat grill and cook for about 2 minutes on each side for a medium-rare steak.

*If your budget allows, top steak and relish with fresh goat cheese!

For the Corn
4 ears Corn
4 teaspoons Butter or Margarine
Salt, a pinch

Prepare corn by spreading butter across surface. Sprinkle with salt. Wrap each ear of corn in foil. Place wrapped corn on grill. Cook for 5 minutes and then turn over. Cook for an additional 5 minutes. Unwrap and serve.

For the Pecan & Balsamic Salad
1 head Romaine Lettuce, chopped
1/2 Red Onion, diced
1/2 cup Pecans, chopped finely
1 pint Grape Tomatoes
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil

Combine lettuce, red onion, pecans, and grape tomatoes in mixing bowl. Pour balsamic vinegar and olive oil over salad. Toss well!

Comments

[בריכות ים]

Think outside the normal pattern of the grid allows an unlimited number of meals that are gluten-free. I feel fairly strong about this.

[הדברות]

Many thanks for making a truthful effort to explain this. I feel fairly strong about this and would like to read more. It's really wonderful entrees.

[Kim]

I'm excited to try "Vanessa's Gluten-Free Noodle Kugel," but want to be sure I use the correct amount of pasta. When you say "package," is that the 8-, 12- or 16-ounce size? Thanks.