Pinch of Salt

Changing the way you think about salt.

Archive for the category “Gluten Free”

CRISPY BREAKFAST POTATOES

Vernetticrispypotatoes

These Crispy potatoes compliments of Chef Alex Martinez of Vernetti Restaurant are some of the best tasting additions to your Sunday Brunch.  Simple ingredients and simple to make!

INGREDIENTS

DIRECTIONS

  1.  In large pot, boil potatoes until tender, about 10-15 minutes
  2. In a skillet, heat clarified butter or oil to medium/high heat
  3. Once potatoes are soft and tender ( let cool before smashing) smash with palm of hand or spatula.  Be careful not to “over smash”
  4. Place smashed potatoes in the skillet and fry for 4-5 minutes on each side or until desired crispiness is reached.
  5. Remove from skillet and let cool for a minute.  Finish with chopped parsley and  white truffle sea salt.  or roasted garlic sea salt

Delicious!

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SPAGHETTI SQUASH PASTA MARINARA

Homemade Cooked Spaghetti Squash Pasta

This health conscious version of pasta marinara is so easy to make and you won’t have the guilt of all the carbs!  This is gluten free too!

INGREDIENTS

  • 1 whole spaghetti squash
  • 1/4 cup extra-virgin olive oil
  • Sel Gris Sea Salt and freshly ground black pepper
  • 4 cups prepared favorite marinara sauce, gluten free if desired
  • Basil
  • Parmesan, grated

DIRECTIONS

Preheat oven to 450 degrees

  1. Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil.
  2.  Season the spaghetti squash with olive oil, sel gris sea salt and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
  3. When squash is cool enough to handle, using a fork or spoon scrape the strands of squash from the inside of the skin. Place spaghetti squash in bowl and scoop marinara over squash and garnish with basil and parmesan.
  4. Serve and enjoy.

ROASTED CHICKEN SALAD W/CITRUS VINAIGRETTE

chicken salad with tomatoes and cucumber

This healthy salad is an easy and delicious lunch staple at our house.   Don’t yet the simplicity of the ingredients fool you.  The citrus vinaigrette packs a ton of flavor.

INGREDIENTS

  • Roasted or Grilled Chicken Breast, sliced and cooled
  • 1 bag spring mix or favorite blend of salad mix
  • sliced cucumber
  • sliced red onion
  • roma tomato quartered
  • sliced almonds
  • Avocado cubed

VINAIGRETTE DRESSING

  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon agave syrup
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon fleur de sel
  • 3-4 tablespoon extra virgin olive oil
  • 1/2 teaspoon champagne vinegar

In a small bowl, whisk together the lemon zest, lemon juice, agave, mustard, and fleur de sel, whisking until everything are dissolved.  Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended.  Add more oil slowly if desired.  season with black pepper to taste.

DIRECTIONS

Preheat oven to 400 degrees.

  1. Lightly coat chicken with olive oil and season chicken breast with himalayan salt and pepper
  2. Baked or grill until no longer pink in middle.  25-30 minute in oven or 8-12 minute on the grill.
  3. Let cool and slice
  4. In a large bowl add salad, onion, cucumber, tomato, avocado, and almonds
  5. Drizzle Citrus vinaigrette over salad and enjoy

 

CUCUMBER & GARBANZO SALAD

Chickpea salad with tomato cucumber and green onion

Looking for a refreshing, delicious salad packed with flavor, this is it.

INGREDIENTS 

  • 3/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Flake Sea Salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups canned garbanzo beans, drained
  • 5 pickling cucumbers or Kirbies, peeled and diced
  • 1 medium red onion, diced
  • 2 tomatoes, peeled, seeded, and diced
  • 1 stem green onion, chopped

DIRECTIONS

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

 

GRILLED HALIBUT FILETS

To portions of fresh grilled pollock

One of our favorite fish dishes.  This is light and healthy with a tremendous amount of flavor infusing lemon, ginger and thyme.

INGREDIENTS

  • 1 tablespoon coconut oil
  • 2 Halibut filets
  • Red, yellow, orange grape tomatoes
  • Spring mix lettuce
  • Basil, cut lengthwise
  • White Balsamic Vinegar ( we love Gourmet Blends)
  • BK Fish Rub
  • Flake Sea Salt
  • Lemon, Quartered

DIRECTIONS

  1. heat skillet with coconut oil.  Season each side of fillet with BK Fish Rub.  Place in pan and sear halibut filets  for 3-4 minutes on each side until cooked through and nice crust on the outside.
  2. Cut tomatoes lengthwise and place in bowl.  Add basil and spring mix lettuce.  Toss gentle with white balsamic vinegar and finish with flake sea salt.

QUINOA STUFFED PEPPERS

paprika gefllt

INGREDIENTS

  • 3 cups cooked quinoa
  • 1 (4-ounce) can green chiles
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup petite diced tomatoes
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon roasted garlic sea salt
  • 1/2 teaspoon onion powder
  • Applewood smoked sea salt
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic sea salt, onion and chili powder, applewood smoked sea salt and pepper, to taste.
  3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  4. Serve immediately.

HEPP’S Chicken and Waffles Mini’s

 

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Who doesn’t love chicken and waffles!!  This recipe uses the same breading mixture and method as our avocado fries so if you are making one you might as well make them both.  Be sure to dip the avocado in the dipping stations first.  They can also be cooked together as well you just need to leave the chicken in the oven a little longer.  These are sure to be a salty sweet crowd pleaser!!

*Cook up as many waffles and chicken fingers as needed. As a rule of thumb, 1 chicken finger will get you about 3-4 sliders.*

Ingredients:

  • Gluten free or regular pancake/ waffle mix (or frozen mini waffles.)
  • 4 large eggs
  • 3/4 cup milk (regular, almond, soy, or rice)
  • 1 tbsp. vegetable oil
  • 3 -4 chicken breasts
  • 2-3 cups panko crumbs or rice chex ground for gluten free substitute
  • 3/4 cup Flour or gluten free flour
  • Pinch of chili powder- to taste
  • Pinch of garlic powder- to taste
  • 1 teaspoon HEPP’S Himalayan Pink Sea Salt
  • 1 teaspoon black pepper
  • HEPP’S Aussie Flake Sea Salt
  • {real} maple syrup
  • toothpicks
Directions:
  1. Preheat the oven to 425°F, and line a baking sheet with foil place baking rack on top if you have one.
  2. Slice uncooked chicken into 3 to 4 strips each breast and then each slice into 2 to 3 cubes.
  3. You’ll need three small bowls for the dipping stations. In the first, combine the flour or gluten free flour and half the seasonings. In the second, combine the beaten egg. In the third, combine the panko chips and or ground Rice Chex and the other half of the seasonings.
  4. Dip the chicken pieces into the flour, then the eggs, then the Panko/ Rice Chex. Lay them on the baking sheet or wire rack. Bake for 15 to minutes or until cooked through,  flipping about half way through.
  5. Prepare waffle mixture as directed and cook in waffle maker. When cooled cut  each waffle into 4 pieces.
  6. Take 1 piece of chicken place on top of waffles slice. Secure with a toothpick. Drizzle with maple syrup and finish with HEPP’S Aussie Flake Sea Salt and serve warm.

Alternatives: Add some heat and finish with our Habanero, or Ghost Pepper sea salt.  

 

HEPP’S Baked Avocado Fries

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We have been experimenting with avocado fries for a few years and think I we finally nailed it!  Before we were making the mistake of cutting the slices to thin, and cooking them in oil never seemed to give us what we were looking for.  With this recipe the ground rice chex seemed to give them a little more structure and baking them is definitely the way to go, if you have a wire rack use that on top of baking sheet.  Dipping sauces, on right is a Yogurt Cilantro/Lime sauce. On left a Sriracha sauce.  Find those recipes under sauces.

Ingredients:

  • 2 ripe but firm avocados, pits removed
  • 1/3 cup Flour or gluten free flour substitute
  • 3 large eggs, beaten
  • 2-3 cups Panko crumbs or Rice Chex ground up as gluten free substitute.
  • Pinch of chili powder- to taste
  • Pinch of garlic powder- to taste
  • 1 teaspoon HEPP’S Himalayan Pink Sea Salt
  • 1 teaspoon black pepper

Directions:

  1. Preheat the oven to 425°F, and line a baking sheet with foil, if you have a wire back rack place that on top of baking sheet.
  2. Slice the avocados in half, and carefully remove the pit. Cut each half into three or four slices, and set them aside.
  3. You’ll need three small bowls for the dipping stations. In the first, combine the flour or gluten free flour and half the seasonings. In the second, combine the beaten egg. In the third, combine the panko chips or ground Rice Chex and the other half of the seasonings.
  4. Dip the avocado slices into the flour, then the eggs, then the Panko/ Rice Chex. Lay them on the baking sheet or on top of wire rack. When they’re all dipped, bake the avocado fries for 10 to 12 minutes, then flip and bake another 2 to 4 minutes. They’re best enjoyed while they’re fresh!

*Tip: To select avocados that aren’t overripe, flick off the stem. If it’s white / green underneath, you still have time before it’s mushy and brown. If it’s brown, avoid.

Alternatives: Finish with HEPP’S Ghost Pepper Sea Salt to add a touch of spice, Lemon Sea Salt to give a little lemon zing or a 7- Fire or mesquite smoked salt to add a earthy smoked flavor.

HEPP’S Caprese On a Stick

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There is nothing better and more refreshing than fresh tomatoes, mozzarella, and basil combined together and topped with a little of the best balsamic and sea salt.  These are bite size and no mess.  A perfect appetizer and crowd pleaser for any party.

Serves a party size of  8-10

Ingredients:

  • 20 Cherry Tomatoes
  • 1 container of Fresh Mozzarella “Cherry” size
  • 20 Leaves Fresh Basil
  • Balsamic Reduction, we only use Gourmet Blends original
  • HEPP’S Signature Flake Sea Salt
  • 20 toothpicks

IMG_0764IMG_0752

(We found this basil plant at our local Ralphs, now we are growing our own!)

Directions:

  1. Rinse tomatoes and set aside to dry.
  2. Pull basil leaves from steams.
  3. Drain mozzarella.
  4. One by one, place a toothpick through the middle of the tomato, a leaf of basil on top (if the leaves are big you can fold them or cut them to fit), a circle of mozzarella on top of the basil, then the other tomato on top of that.
  5. Drizzle a plate or platter with balsamic reduction and arrange as you wish, finish with HEPP’S Signature flake Sea Salt on top. Store them covered in the fridge.

*Alternatives:  Add HEPP’S Applewood or 7-fire smoked salt for a smoky flavor, or HEPP’S Black Lava Sea salt for beautiful color contrast.

HEPP’S Stuffed Peppers – Gluten Free

IMG_1131

 

Stuffed Peppers are fun and easy to make, below is a basic recipe but you can add more or substitute if you want, some suggestions are ground beef, broccoli, cauliflower, onions ect.  In this picture we topped ours with mozzarella cheese, so customize yours and have fun with it!

Ingredients:

  • 6 bell peppers, tops cut, stemmed and seeded
  • 1 Cup cooked Quinoa
  • 1 Cup corn
  • 1/2 can black beans, drained and rinsed
  • 1 cup diced Tomatoes
  • 1 carrot diced
  • 1/4 cup walnuts pieces (not whole, not crushed)
  • 1/2 cup shredded pepper jack cheese
  • 1 cup goat cheese
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • Large pinch of HEPP’S Lemon and Lime Sea Salt each

Directions:

  1. Preheat oven to 350 degrees, line a 9 X 13 backing sheet with tin foil or parchment paper.
  2. In a large bowl, combine quinoa, corn, beans, tomatoes, cheeses, cumin, garlic and onion powder, walnuts, and HEPP’S lemon and lime sea salt and ground pepper.
  3. Spoon the filling in each bell pepper cavity, place on baking sheet
  4. Bake until peppers are tender and filling is heated through, about 25-30 minutes

Alternatives: Use HEPP’S Ghost Pepper Sea Salt to make it spicy or a HEPP’S Applewood smoked salt for sweet smokey flavor.  

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