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FUN Pig Molds for Pig Collectors

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  I have a few things I love to collect and pigs are one of them. Not the real kind, unfortunately. My cats draw the line at sharing their food, attention, cuddles, or beds with anything that snorts.

When I found these adorable Pig Molds on Amazon, I knew I had to tell y’all about them because I’ve heard from many of the food blog’s readers who love pigs as much as I do.

First is Piggy Pop (pictured to the left).

Piggy Pop makes Pigs in Blankets easy peasy.
Product Description

  • Use any dough or pancake batter
  • Fast, fun and easy
  • Dishwasher safe
  • Easy as fill, insert and bake!
  • BPA free

Piggy Pop provides a cute and creative way to make Pigs in a Blanket and then some. This is a silicone baking pan that bakes 12 pig shaped treats at a time. Simple and easy to use, you simply fill each of Piggy Pop‘s molds with pancake batter or dough, add the cocktail franks and bake.

Piggy Pop comes with a recipe guide that includes 12 tasty recipes. The baking pan is oven safe and heat resistant up to 500 ° F.  I love the fact that it’s dishwasher safe.

Pig-Shaped Pancake Molds

Next up – Silicone Pig Pancake Molds (pictured to the right). I love these just as much as Piggy Pop. My grandbaby, Maddox is absolutely obsessed with Pigs (and with adorably making the “oink” sound!) and I cannot wait to make him pig pancakes!

Product Description

  • Make breakfast more fun with pig-shaped pancakes; bake 2 at a time with this set
  • Stainless steel curled tail functions as a stay-cool handle; folds flat for storage
  • This silicone mold is heat resistant up to 500F, BPA free
  • Dishwasher safe so cleanup is a breeze
  • Designed in the USA

Candy Molds

Last, but not least, the Perny Silicone Pig Candy Molds (left). Again, I am SO anxious to make Maddox pig candy. It’ll be the first Halloween candy I make and you bet it’ll be used for many Christmas candies!

With these adorable molds, you can make 20 pig-shaped candies (or chocolates, jell-o, ice cubes…) at once. The molds are BPA free and made from high quality 100% food grade silicone.

These are safe for use in the oven, freezer, microwave, and dishwasher.

Simply pour your favorite recipe in the mold, prepare, and cool completely. Then turn it upside down, this flexible silicone candy molds offers a non-stick surface that allows the sweets to pop right out with a little push from the bottom.

If you prefer another animal, when you click through, you’ll find other animals and shapes available on Amazon.


A Wonderful Gluten-Free and Vegetarian Cookbook: Whole Bowls by Allison Day

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Whole Bowls Cookbook by Allison Day

Whole Bowls Cookbook by Allison Day

When I had to quit eating wheat and gluten (as well as cooking, baking, smelling, and dreaming about them), I had to adopt and adapt. Adopt a new way of eating, cooking, and serving meals and adapt to every single change or be a miserable cuss.

I have no intention of being a miserable cuss… so adapt, I did!

One of my favorite sanity savers and means of serving meals became (and remains) “Bowls.”  Some call them Buddha Bowls and others call them even fancier names. Me.. well I’m a simple gal from Kentucky, so Bowls suits me just fine.

My middle daughter, Brittany (who happens to be a beautiful vegetarian – more on that in a minute), knew how much Bowls mean to me and gifted me with the gorgeous cookbook you see here, “Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day.” This cookbook could not be more up my alley! Not only are there MANY (countless, really) great gluten-free recipes but they’re ALSO vegetarian, meaning I can make them for Brittany to enjoy as well.

Only fair, right? After all, she bought the book!

Above, I referred to the recipes in this cookbook as “countless.” Obviously, the actual recipes can be counted – I’ll tell you why I insist on calling them countless! Each and every recipe in Whole Bowls can be tweaked and switched up to your individual tastes. For example, “Loaded Baked Potatoes with Baked Beans and the Works” (page 157), calls for russet potatoes, you can easily use sweet potatoes. If a recipe calls for quinoa, you can use brown rice.. if a recipe calls for white rice, you could use cauliflower rice… and on and on. I would recommend making each recipe exactly as given – but, after that, get creative. It’s your Bowl, after all!

There are also recipes for out of this world sauces that can be incorporated into the bowls they’re recommended for as well as other bowl recipes (whether in or out of this particular cookbook). A few of the sauces are Pumpkin Seed Sauce, Homemade Mayonnaise, Balsamic Glaze, and a Chive Oil (page 109) that is extraordinary on just about anything and everything. In fact, I have a special glass bottle in my Amazon cart I’m buying solely for keeping some of this oil made up and handy.

I love that author Allison Day has made Whole Foods such a gorgeous cookbook (they’re somehow more enjoyable to use, aren’t they?) and that the recipes are completely gluten-free. I also love that they’re basic – deliciously creative, but yet “doable.”

{Continued Below…}

Other AMAZING Recipes Include:

  • Mac and Cheese with Smoked Tofu and Baked Tomatoes
  • Mediterranean Pasta with Arugula, Peas, Yellow Tomatoes, and Feta
  • Roasted Pears with Whipped Goat Cheese and Maple Pine Nut Brittle
  • Hummus
  • Coconut Dreamy Whip
  • Homemade Nut Butter
  • Spring Rice Bowls with Chive Oil
  • Holiday Bowls with Stuffing, Sweet Potato Latkes, Brussels Sprouts, and Balsamic Glaze
  • Greek Mushrooms Stifado with Horseradish Mashed Potatoes
  • Miso Meal in a Bowl
  • Black Beans with Butternut Squash, Black Rice, and Chimichurri
  • Three Bean Garden Salad with Asparagus and Coconut Dressing
  • Curried Falafel with Kale Salad
  • Winter Chopped Salad
  • South of the Border Bowls with Walnut Meat and Grilled Avocado
  • And many, many, many more creative, delicious, and nutritious recipes.

About the Author


Whether you choose to eat gluten-free or the choice has been made for you, you will absolutely love Whole Bowls. For that matter, you’ll love it if you eat gluten with wild abandon! This is just a fun, exciting, and delicious cookbook. I highly recommend it to everyone.

{A few more words about Bowls below the picture…}

Bowl

A few tips I’ve picked up along the path of my relationship with Bowls:

  • If you’ve given up wheat/gluten for health reasons, to cut calories, or because you’re on a particular “diet,” you don’t have to give up flavors because of it. Get creative! Sloppy Joes, for example don’t have to have buns – they can just as easily be served over potatoes (baked, mashed, roasted..) in a bowl with pickles and onions on the side. Same with Pulled Pork or any other “sandwich” you need to deconstruct. Even Egg Rolls can be deconstructed and presented, beautifully, in bowls.
  • We all know how nutritious vegetables are or us. I won’t insult your intelligence or bore you unmercifully by going into their virtues. One of the wonderful things about Bowls is that you can “sneak” beautiful, colorful, and healthy vegetables in to the mix without compromising the taste. I love to keep avocados on hand because they add SO MUCH to bowls. They look great, taste great, and are healthy to boot.
  • Spiralized vegetables aren’t just beautiful in Bowls, they’re also filling and fun to eat. Kids, especially, love different sizes, shapes, and textures.
  • Roasted vegetables are also fun to throw into Bowls – they give a delicious contrast in flavors alongside cooked or raw vegetables and grains.
  • Bowls are IDEAL for those of us who keep and insist on using leftovers. Leftover corn is one of my favorite things to pop into bowls.
  • A “mock” KFC Chicken Bowl technique I love – Put Mashed Potatoes into the bowl(s), top with cooked yellow corn, chicken (omit if you choose), and brown gravy. I love to make and add a little vinegar coleslaw to the side, too. It’s outrageously good.
  • When buying bowls for… well… Bowls… look for wide-open bowls, usually called pasta or salad bowls.  Bowls can make a gorgeous presentation – I like to use white bowls, often, but have also fallen in love with colorful ones.
  • Bowls are ideal for breakfast, lunch, and supper. Breakfast bowls are another favorite. Potatoes, bacon or sausage, eggs, broccoli, and cauliflower bowls make a breakfast that’s worth getting out of bed early for even on a Saturday.
  • Once you go down the Bowls rabbit hole, you’ll wonder what took you so long! Again, Whole Bowls is a wonderful source for inspiration and countless ideas.


Pig Pallet Art Wall Hanging: Pig Collectors, You’ll Love This

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I’ve promised to always show you fellow pig lovers and collectors when I find irresistible pig decor or kitchen items.  This one is a beauty.

The Pig Pallet Art Wall Hanging combines two of my favorite things – pigs and a rustic look. Love it!

The Pallet Art measures approximately 9″ by 12″ and comes ready to hang with a saw tooth hanger or wire picture hanger. These are hand cut and painted so they will vary slightly, making them one of a kind… something that makes it even better in my book.

Click through the link above or picture to the right for more information.

(Continued Below the lit up pigs!)

Pigs on Hutch

Part of my pig collection now sits on top of the hutch in our kitchen. My grandbaby LOVES pigs and he LOVES lights… so pigs and lights, it is!

eBay is a great place to find vintage pig collectibles, as are Hobby Lobby and Amazon.

Pigs on Hutch


How to Pick the Freshest Produce (Infographic)

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How to Pick Fresh Fruits and Vegetables
While I have often tried to focus on healthy eating on Get Cooking, I am really revitalizing my focus. Why? Because I’m revitalizing my focus on healthy eating in my own life and want only the best for you and your family as well!
Don’t worry, I have no intention of completely cutting out desserts and even less intention of completely cutting out carbs (they’d have to pull my potatoes out of my cold dead hands… whoever they are). But cutting back on less than healthy foods while increasing healthy foods only makes sense.
I’m lucky – I’ve always been a fiend for fruits and vegetables. Especially vegetables. I’m not sure if it’s because my parents always had gardens while I was growing up or if I simply enjoy the taste of just about every vegetable imaginable. Probably a little of both.
Below is a very useful infographic from Pounds to Pocket that’ll help you determine when a fruit or vegetable is the freshest.. as in ripe for the taking!
How to Pick Fresh Fruits and Vegetables in the Store

Adorable Pig Wall Hanging from Kirkland’s – Too Cute!

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FrankenPig

See my buddy above? FrankenPig? I’m totally in love with him and don’t mind you knowing it. My youngest daughter and son-in-law gave me this adorable wall hanging a few weeks ago… a “just because we love you and we’re awesome people” gift. They know how much I’m obsessed with both pigs and this time of year – so they thought of me when they saw it.

At least that’s why I assume they thought of me. Hmmm….

Anyway, I know I have a lot of fellow pig lovers and collectors that visit the food blog, so I wanted to show him to you. They bought it at Kirkland’s here in Owensboro, but your local Kirkland’s may have one too.

I checked Kirkland’s website and couldn’t find him BUT they have a ton of other pig lovelies. Just enter pig in the search box and prepare to say, “So long!” to your money.

Or is that just me? 

Review: Snyder’s of Hanover Gluten-Free Pretzel Sticks

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Snyder's of Hanover Gluten Free Pretzel Sticks
Some people are “snackers” and some aren’t. Some love to pass through the kitchen and grab a handful of something crunchy and salty (or soft and sweet) before heading to the den for some quality time with the TV.

Personally, I can’t imagine not being a snacker. Seriously… don’t the non-snackers know what they’re missing?!

I’m not just a snacker, I’m a snacker’s snacker. Top in the business.  Funny thing is, I don’t eat a lot at one sitting or swipe a lot in one passing…. but I enjoy the heck out of what I do nibble on.

I came across something exciting in Target last week – come to think of it, I always come across something exciting in Target…. like in evry aisle, to be precise. This time, I happened to be in the potato chip and popcorn aisle (of course I was). A bag of Snyder’s of Hanover Gluten-Free Pretzel Sticks caught my eye. If you have to eat gluten-free, you’ll know exactly what I mean when I say the magic words, gluten-free, jump out from a mile away.

It’s like the verbal equivalent of Popeye’s spinach.

Naturally, a bag went straight into my cart – right between a gorgeous new set of bright kitchen towels (personal obsession) and cat food (another obsession… cats, not the food).

I may or may not have sampled them before I even got out of the parking lot. The first thing I noticed was how similar they look and feel (and smell… Heavenly!) to regular pretzel sticks. Anyone who doesn’t have to eat gluten-free may not realize this, but finding legitimate substitutions for the “real deal” is tough, tough, tough. Like most gluten-free bread.

Snyder's of Hanover Gluten Free Pretzel Sticks
I’ve had other gluten-free pretzels and pretzel sticks that, while tasty, looked more like cookies and tasted more like hard bread.  Snyder’s of Hanover has hit the nail on the head with these gluten-free pretzels. They’re excellent.

While I’m excited to have these beauties for snacking, I’m even more excited to have them for other reasons. Each holiday (and often on birthdays), I make chocolate-covered pretzels and pretzel sticks. The gluten-free varieties have never played quite as well as the regular pretzels I remember from my salty past. Since these look, feel, and taste like the real McCoy, I can’t wait to take them for a dip in chocolate and white chocolate.

I also look forward to using them in Chex Mix for the holdiasy,I’m also over the moon excited about an old favorite, Strawberry Pretzel Salad. Again, other gluten-free pretzels on the market just don’t lend themselves to this type of dish. Snyder’s of Hanover’s Gluten-Free Pretzel Sticks will be perfect and I CANNOT wait to make this favorite from the past a favorite of the present again.

Check your favorite store for a bag – you’re going to love them as much as I do. They’re also available on Amazon (in various sizes AND flavors) – easiest way to shop known to man or womankind!


Fellow Pig Collectors, Your Kitchen Will Love This!

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Amazon

As someone who is both obsessed with and a collector of pigs, I feature a lot of pigs on the food blog. What’s funny is, I hear from SO many of you who feel just as strongly about them as I do. They’re whimsical, fun, and impossibly cute… what’s not to love, right?!

The adorable Pig Paper Towel Holder, pictured above, is pretty much a MUST HAVE as far as I’m concerned. Not only is she a beauty, she serves a very useful function – she give that ever-present and ever-wandering roll of paper towels an attractive place to call home.

Click here for a closer look.


The Keto Reset Diet by Mark Sisson (Review)

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The Keto Reset Diet by Mark Sisson

The Keto Reset Diet

Earlier my husband and I were talking about New Years Resolutions and how they relate to making powerful decisions about healthy eating.  These diet resolutions get a really bad rap simply because most people don’t stick with them. I think one of the THREE reasons is they’re looking for a quick fix rather than a lasting plan.

Big difference.

The second reason, in my opinion, people don’t stick with a lasting plan is they don’t choose one that allows for delicious food. Let’s face it, many of us are bona fide foodies (I’m raising my hand, here, and it has a fork in it) and we simply will NOT go down a road that doesn’t include good food. Period.

Third reason? This one may not seem as obvious, but I believe it’s because we don’t have a why. The how can be easy enough…. Cut out chips (How? don’t buy them.) Cut out sugar (How? Stop eating living your life like your Cookie Monster’s cousin.) Cut out diet soft drinks. (How? Put down the Diet Dr. Pepper and walk away.)

The Keto Reset Diet by Mark Sisson

We know the hows. We’ve memorized the hows! What we need to know is WHY.

  • WHY should we turn our kitchen upside down?
  • WHY should we make a change that will not only effect us but most of the people in our family?
  • WHY should we change our eating out habits and, ultimately, leave places we’ve eaten at for over half our life by the wayside?
  • WHY should we go totally against the grain… against the familiar… against what feels comfortable?

The Keto Reset Diet by Mark Sisson

The Ketogenic (Keto) Diet

You have, undoubtedly, heard of the Keto Diet. I recently published an article on Get Cooking titled, “What is the Ketogenic Diet and How Do You Get Started On It?” After reading this book review, you might want to check out this particular article for more information.

One of the most-trusted sources, online and off, for all things “Keto” is Mark Sisson.  His blog (Mark’s Daily Apple) is as popular as it is informative. Fortunately he has written a wonderful book, The Keto Reset Diet: Reboot Your Metabolism in 21 Days and Burn Fat Forever, meaning you can have access to the information and recipes at any given time. More importantly… you’ll have access to what you need most of all – they WHY.

Mark Sisson—author of the mega-bestseller The Primal Blueprint—unveils his groundbreaking ketogenic diet plan that resets your metabolism in 21 days so you can burn fat forever.

Mounting scientific research is confirming that eating a ketogenic diet could represent one of the greatest nutritional breakthroughs of our time—and that it might be the healthiest and most effective weight loss strategy ever. Going “keto” by eating high fat, low-to-moderate protein and low-carb foods enables you to break free from the disastrous effects of carbohydrate dependency by resetting your metabolism and promoting metabolic flexibility—where your body learns to burns fat instead of sugar for energy, even when you go off plan.

Unlike many other ketogenic programs that require challenging restrictions and deprivation or offer misinformation, Mark Sisson, bestselling author of The Primal Blueprint and publisher of the #1 paleo blog MarksDailyApple.com, presents a unique two-step, scientifically validated approach for going keto the right way.  He first reveals the real secret to rapid and sustained weight loss, which is in becoming “fat-adapted” before entering full nutritional ketosis. This process allows your body to learn to burn fat more efficiently, resulting in increased and sustained weight loss over the long-term.  It takes as little as 21-days to reprogram your metabolism to burn fat for fuel, by ditching processed grains, sugars, and refined vegetable oils in favor of nutrient-dense, high fat, primal/paleo foods–and you’ll see immediate results. Next, you’ll fine-tune with Intermittent Fasting and then foray into full ketogenic eating for a further weight loss boost and improved health.

With The Keto Reset Diet, you can eat to total satisfaction by enjoying rich, high-satiety foods, and even weather occasional slip-ups. You’ll use keto as a lifelong tool to stay trim, healthy, energetic, and free from the disastrous health conditions caused by the typical American diet. With step-by-step guidance, daily meal plans and a recipe section with over 100 delicious keto-friendly recipes, this is the definitive guide to help the keto-beginner or the experienced health enthusiast understand the what, why, and how to succeed with ketogenic eating. Read More….

 

The Keto Reset Diet by Mark Sisson

As we were looking at above, in order to make a healthy change to our eating, we need…

  1. A lasting plan rather than a quick fix.
  2. Food and meals our taste buds will approve of as much as our brain does.
  3. The all-important WHY.

In The Keto Reset Diet, Mark Sisson doesn’t just address each of these bullet points, he courts them and proposes – and you’re the one with the happily ever after!

Key Chapters and Sections of the Book

Chapter 1 “The Keto Diet 101 – What, WHY, and How”

Chapter 3 “The Health, Performance, and Disease Protection Benefits of Keto”

Chapter 5 “Ditch Toxic Foods and Replace with Nutrient-Dense Foods”

Chapter 7 “Live a Keto-Friendly Lifestyle”

Going Keto: Strategies and Recipes

Recipes Include…

  • Pizza Bites
  • Sweet Pepper Nacho Bites
  • Marinated Eggs
  • Turmeric Balls
  • Vanilla Protein Fudge
  • Parmesan Crisps
  • Lime Bars
  • Creamed Spinach
  • Next Level Baked Avocados
  • Caesar Salad with Anchovies and Pancetta
  • And many more delicious and healthy recipes.

If you are looking to improve your health (whether you want to lose weight or not), the Keto Diet is a fascinating road to take. The popularity of the diet, itself, lets us know that MANY people are having great success with it.

In full disclosure, I do not adhere strictly to the Keto Diet or any diet, for that matter. Rather, I incorporate the following diets together:

  • Mediterranean Diet
  • Paleo Diet
  • Ketogenic Diet
  • Bulletproof Diet

By researching and exploring each of these four diets, I’ve found a healthier way of eating and living and, quite frankly, I feel better than I ever have. I buy each book that addresses these diets and am constantly learning and arming myself with information.

I couldn’t recommend strongly enough that you do the same. We’re only as healthy as we eat – I hope that 2018 will be the year you don’t just read or believe these words but will fully live them out.

The Keto Reset Diet is an excellent addition to your own healthy-eating arsenal.

The Keto Reset Diet by Mark Sisson The Keto Reset Diet

Note: I received this book from the Blogging for Books program in exchange for this review. The opinions are entirely my own.

Sous Vide Turkey – The Way to Get a Perfectly Moist Turkey Every Time

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If you’ve been paying attention to food trends lately, you’ve very likely heard of sous-vide, even if you’re not completely sure what it is. Thanksgiving is the perfect time to try the sous vide cooking method.

That’s because undeniably, poultry is where sous-vide shines. Unlike red meat, which can be eaten with a gradient of done-ness so the outside is gray and the inside is pink, with poultry, you need to cook it through. With a larger cut, like turkey breast, it’s impossible to cook the inside without overcooking the outside. Sous vide allows the entire piece of turkey to cook at the same time, so it’s completely, perfectly done. It‘s amazingly flavorful and never, ever dry!

Don’t let the name intimidate you. Sous-vide (soo-veed) means ‘under vacuum,’ a reference to the way food is packed before you cook it using this method. The equipment used to cook the food is called an immersion circulator, so you’d properly say, “I’m cooking this delicious turkey sous-vide,” not “I’m cooking this delicious turkey in the sous-vide.” But I digress. Why are people going crazy for sous-vide cooking? And should you jump on the bandwagon?

The premise behind sous-vide is actually simple. In traditional cooking methods such as dry heat (baking, roasting, broiling, frying, searing) or moist heat (boiling, braising, poaching, simmering), the goal is to get the center of the food cooked to the temperature that you want it to be.

Unlike grilling, here’s how sous-vide works:

Season your food (or even add a marinade or sauce) and place it in the bag you’ll be cooking in. You can invest in a vacuum sealer or just use Ziploc® bags (Brand name bags seems to leak less).

To vacuum seal with a zip top bag, place the item in the bag, then keep the zip top open and lower the bag into the water immersion circulator. Allow the water to press the bag closed, and lower it in until just below the zipper, so all the air is now pressed out. Then, zip the top and remove the bag from the water bath.

Bring the water in the circulator to the temperature that you want your food to be, and then place the bag back in the water bath with the immersion circulator. Cook it for a predetermined time, then remove from the bag and pat dry. The sous-vide cooker circulates water around the pot. The circulation prevents hot and cool spots from forming in the water to ensure even temperature throughout your food. Your food never overcooks. It’s just how you like it, every time.

Note that there are several types and brands of precision immersion cookers ranging in price from about $119 – $169. Many can be controlled remotely via Wi-Fi and Bluetooth. Kosher.com will review several brands, prices and other accessories in future episodes.

If you already own an immersion circulator or plan to purchase one in time for Turkey day, try this great recipe from Michal Frischman for Kosher.com.

Sous Vide Lemon Herb Turkey

Sous Vide Lemon Herb Turkey

SOUS VIDE LEMON HERB TURKEY

1 2-pound (1-kilogram) boneless, skinless turkey breast, sometimes known as turkey London broil (see note)
1/4 cup honey
1/4 cup lemon juice
1 teaspoon dried dill or 1 tablespoon fresh
1 teaspoon dried parsley or 1 tablespoon fresh
1 teaspoon dried basil or 1 tablespoon fresh
1/4 teaspoon black pepper
1 teaspooon salt
2 tablespoons flour

Mix the honey, lemon juice, herbs, salt, and pepper. Place the turkey in a heavy-duty ziplock bag or in a vacuum sealer bag. Add marinade to the bag. For a ziplock, submerge the bag in a bowl of water until just below the opening of the bag so the air is squeezed out, then seal the bag. For a vacuum sealer, set the machine to wet seal.

Place the turkey in a sous-vide set to 143°F (62°C). Cook for four hours or up to eight hours.

When ready to serve, heat oil and flour in a small saucepan. Stir well and cook for one minute. Add the juices from inside the turkey bag and whisk until no clumps remain. Slice the turkey thinly and serve with gravy on the side.

Note: You can follow the same time and temperature for any size turkey you would like to use.

Variation: To cook in the oven, keep the skin on and bone in. Bake at 375°F (180°C) for about an hour or until the thickest part of the turkey breast reaches an internal temperature of 160°F (70°C). Remove and allow to rest for at least 15 minutes

About Kosher.com
Kosher.com is the premier site for kosher cooking and conversation and the place to go for all things kosher food. Less than a year old but a rising star on the kosher food scene, it has thousands of top-quality kosher recipes, articles, tips, and entertaining shows. The site is the ultimate platform for the most diverse collection of kosher recipes.

Check out the kosher.com ongoing cooking series, where they will address choosing the right times and temperatures in sous-vide cooking for a range of different foods, and much more.

You can also rely on recipes for sous-vide at www.kosher.com, at many other online resources, and on the app your immersion circulator is linked to. Over time, you will likely want to experiment and come up with recipes on your own.

Stay tuned for the entire sous-vide series only at Kosher.com. They will have you cooking like a professional chef in no time!

And, you won’t want to miss this Sous Vide Video (http://www.kosher.com/shows/video/155/two-easy-ways-to-start-cooking-next-level-ribeye) –  Watch Chef Gabe on Episode 6 of ‘Under the Hood’, only on Kosher.com. Chef Gabe takes two cuts of ribeye to the next level with his seasoning and cooking techniques. Watch as he sous vides then sears the eye of the ribeye, or Spencer Steak, and then perfectly sears a ribeye crescent. These two ribeye ideas are sure to make your next steak a winner.


Gluten-Free Pumpkin Stuffed Green Lentil Cannelloni

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Pumpkin Stuffed Green Lentil Cannelloni

It’s officially here….. PUMPKIN EVERYTHING!!! I’ll let you in on a little secret, I couldn’t be happier. I love all the months of the year, mind you, but there’s just something about September 1 – January 1 that floats all my boats.

The recipe below is from Explore Cuisine (so you know it’s a knock-out). Have you tried their gluten-free pasta? It’s healthy, affordable, and best of all, crazy delicious. Explore Cuisine will, hopefully, become steadily available in more grocery stores – until then, you can find it easily on Amazon.  It’s just fantastic.

Pumpkin Stuffed Green Lentil Cannelloni

  • Prep time: 45 mins
  • Cook time: 55 mins
  • Total time: 1 hour 40 mins
  • Serves: 3-4 servings

For the Cashew Cream:

For The Filling:

  • 15oz canned pumpkin
  • 1 teaspoon nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ to ½ tsp salt (to taste)
  • ⅛ tsp black pepper

DIRECTIONS

  1. To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water
  2. Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use
  3. In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together
  4. While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use
  5. Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside
  6. Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce
  7. To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes
  8. Drizzle with the remaining cashew cream before serving. Serve warm