Friday, October 29, 2010

Spaguetti squash with tomato sauce

If you like squash you would love this plate. It is a delicious gluten free and vegan dish with a nice pasta resemblance.

We start piercing the squash with a fork. We place it on an oven sheet for about 50 minutes, rotating it every 20 minutes so it cooks throughout.
After 50 minutes, make a vertical cut from the center of the stem down to the bottom and let it cool for at least 1 hour.
While we wait, we prepare a nice tomato sauce.

To peel our tomatoes, we make a cross with a knife where the stem was. We place them in a pot with hot water for only 30 seconds and immediately under cold water.
Once the tomatoes are cold it will be super easy to peel them, just using your hands. Cut the tomatoes in four pieces and remove the seeds.

We place them in a blender or food processor (if you use a blender try to use the "ice crusher" function - it gets the best texture out of our tomatoes).
After that we remove the excess of water with a drainer. This will make an excellent tomato juice! Enjoy it while you prepare the rest of the diss :)

We chop an onion, while heating up a sauce pan with olive oil. Once hot, we cook the onions until they are transparent. Then we add garlic and stir together until fragant (between 30 seconds and one minute).

Add the tomato puree and keep stirring constantly during the first couple of minutes. Season with salt an pepper to taste and add a tablespoon of brown sugar to balance acidity. If you like, you can add a half cup of a good red wine.

We add 1 or 2 bay leaves, we reduce the heat to medium low and we let it cook uncovered for about 25 minutes until thick.

While we wait for the sauce, we make our vegetable "spaghetti". Using a fork we first remove the seeds and discard. We then separate the strands of squash. Place them on an oven pan and mix them with the tomato sauce.

To finish, cover them with our tomato sauce and shredded parmesan and orégano. Place it in the oven for a few minutes, until the cheese melts.


Sunday, October 24, 2010

Chimichurri sauce

A must-have for any respectable BBQ! This traditional Argentinian sauce is also perfect on grilled vegetables and any roasted meats. Save it in your fridge and have it ready for any occasion :-)
The best part: of course it's gluten-free!

Chimichurri from Julia and Julieta on Vimeo.

  • water
  • vinager
  • vegetable oil
  • salt & pepper
  • red pepper flakes
  • oregano
  • garlic
  • parsley

Tuesday, October 12, 2010

Gluten Free Meatloaf

This very healthy version of meatloaf is loaded with good stuff: quinoa, spinach and ground beef. With a small amount of ground beef you can make a bigger meal that can be saved in the freezer and take to the office for lunch time. It's also perfect for kids, as we're hiding tons of veggies inside :-)

Gluten Free Meatloaf from Julia and Julieta on Vimeo.

Here's the list of ingredients:

  • 1 pound ground beef
  • 1 bunch of spinach, raw and finely chopped (or pureed in a food processor)
  • 1/2 cup quinoa flakes, cooked in 1 cup of chicken broth (it can be vegetable broth or beef. We always make our own... the processed ones usually have too much sodium)
  • 2 eggs
  • salt and pepper
  • Optional: shredded cheese
For the sauce:

Mix in a small bowl ketchup with hot sauce and brown sugar. Make sure you use gluten-free ketchup and hot sauce (if they don't state that they are gluten-free, assume they have gluten)

Place the meatloaf mix in an oven dish and cook it for approximately 1 hour in a 350 oven. Serve with fresh vegetables or save in the freezer, cut in pieces.


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