Gluten-Free Endive and Ham Gratin with Bechamel

Indulge in a delightful gluten-free twist on a classic French dish. This endive and ham gratin with creamy bechamel sauce is a comforting and flavorful meal that will satisfy your taste buds.

Ingredients:

• 4 large endives, trimmed and halved lengthwise
• 8 slices of gluten-free ham
• 2 tablespoons butter or dairy-free alternative
• 2 tablespoons gluten-free all-purpose flour
• 2 cups unsweetened almond milk or any dairy-free milk
• 1 cup shredded gluten-free Gruyere cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup gluten-free breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions:

Preheat your oven to 375F 190C

Bring a large pot of salted water to a boil

Add the endives and blanch them for about 5 minutes

Drain and let them cool slightly

Wrap each endive half with a slice of gluten-free ham and arrange them in a greased baking dish

In a saucepan, melt the butter over medium heat

Stir in the gluten-free all-purpose flour and cook for about 1-2 minutes until it forms a paste

Gradually whisk in the almond milk, ensuring there are no lumps

Cook and stir until the mixture thickens, about 5-7 minutes

Remove the saucepan from heat and stir in 3/4 cup of shredded Gruyere cheese until it's melted and the sauce is smooth

Season with salt, pepper, and nutmeg

Pour the bechamel sauce over the endives and ham in the baking dish

In a small bowl, mix the remaining 1/4 cup of shredded Gruyere cheese with gluten-free breadcrumbs and chopped fresh parsley

Sprinkle the breadcrumb mixture evenly over the top of the gratin

Bake in the preheated oven for 20-25 minutes or until the gratin is bubbly and the top is golden brown

Remove from the oven and let it cool for a few minutes before serving

Enjoy your gluten-free endive and ham gratin with bechamel!

Gluten-Free Cauliflower Mushroom Quiche

This gluten-free quiche features a savory combination of roasted cauliflower, earthy mushrooms, and tangy goat cheese nestled in a quinoa crust. It's perfect for a nutritious brunch or light dinner option.

Ingredients:

• 1 head cauliflower, cut into florets
• 8 oz mushrooms, sliced
• 4 oz goat cheese, crumbled
• 1 cup cooked quinoa
• 4 eggs
• 1/2 cup milk dairy or dairy-free alternative
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Mix the cauliflower florets with salt, pepper, and 1 tablespoon of olive oil in a large bowl

Put it on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and a little brown

Put 1 tablespoon of olive oil in a pan and heat it over medium-low heat

It will take about 8 to 10 minutes of cooking after adding the sliced mushrooms until they give off their water and turn golden brown

Put away

Mix the eggs, milk, and a little salt and pepper in a different bowl using a whisk

Spread out the cooked quinoa in a pie dish or quiche pan to make the crust

Put roasted cauliflower and mushrooms that have been sauted on top of the quinoa crust

Toast some goat cheese and sprinkle it on top

Cover the goat cheese, mushrooms, and cauliflower with the egg mix

Set the oven to 350F and bake the quiche for 30 to 35 minutes, or until the top is golden brown

Allow it to cool a little before cutting and serving

Have fun!

Crock Pot Mojo Pork with Cuban-Style Black Beans

This slow cooker recipe combines tender and flavorful mojo pork with hearty Cuban-style black beans, creating a delicious and satisfying meal. The pork is marinated in a zesty citrus mixture, resulting in succulent meat with a hint of tanginess, while the black beans are seasoned with traditional Cuban spices for an authentic taste.

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cans black beans, drained and rinsed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

In a bowl, combine orange juice, lime juice, olive oil, minced garlic, cumin, oregano, salt, and black pepper

Mix well

Place pork chunks in the slow cooker

Pour the marinade over the pork, ensuring all pieces are coated

Cover and cook on low for 6-8 hours, or until pork is tender and easily shreds with a fork

About 30 minutes before serving, prepare the Cuban-style black beans

In a skillet, saut onion and green pepper until softened

Add minced garlic, cumin, oregano, paprika, salt, and pepper

Cook for another minute

Transfer the mixture to the slow cooker with drained black beans

Add chicken broth to the slow cooker

Stir everything together and cook on low for an additional 30 minutes, allowing flavors to meld

Serve the mojo pork and black beans hot, garnished with fresh cilantro if desired

Vegan Chocolate Sunflower Oat Cookies

Indulge in the delightful combination of oats, sunflower seeds, and vegan chocolate in these wholesome cookies. Perfect for a sweet treat that's both satisfying and cruelty-free.

Ingredients:

• 1 cup oats
• 1/2 cup sunflower seeds
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup vegan chocolate chips
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

Preheat oven to 350F 175C

In a bowl, mix oats, sunflower seeds, maple syrup, melted coconut oil, chocolate chips, vanilla extract, and salt until well combined

Using a spoon or cookie scoop, form dough into small balls and place them on a lined baking sheet

Flatten each ball slightly with the back of a spoon or your fingers

Bake for 10-12 minutes, or until cookies are golden brown around the edges

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Enjoy these delicious vegan chocolate sunflower oat cookies!

No-Bake Gluten-Free Cookies

These No-Bake Gluten-Free Cookies are a quick and easy treat that requires no baking! They are perfect for those who follow a gluten-free diet and can be customized with your favorite toppings.

Ingredients:

• 2 cups rolled oats
• 1 cup almond butter
• 1/2 cup honey or maple syrup
• 1/4 cup unsweetened cocoa powder
• 1/4 cup shredded coconut
• 1/4 cup chopped nuts e
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• , almonds or walnuts
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions:

Rolling oats, honey or maple syrup, cocoa powder, shredded coconut, chopped nuts, vanilla extract, and salt should all be mixed together in a large bowl

Stir the mixture until everything is well mixed together

Put parchment paper on the bottom of a baking sheet

Roll a tablespoon-sized amount of the mixture into a ball with your hands

Put the ball on the baking paper

Do it again with the rest of the dough, making sure there is some space between each cookie on the baking sheet

To make a cookie shape, press down on each cookie a little with the back of the spoon or your fingers

This will help the cookies set

Put the baking sheet in the fridge for about 30 minutes

The cookies are ready to eat once they have set

Put any leftovers in a container that won't let air in and put it in the fridge

You can also make the cookies your own by adding chocolate chips, dried fruits, or any other toppings you like

FROZEN SALIDOUr ET CHOUCHOUS Ice Cream

Indulge in the rich and creamy delight of FROZEN SALIDOU(r) ET CHOUCHOUS Ice Cream, a delightful blend of caramelized salted butter spread and crunchy caramelized peanuts. This homemade treat is perfect for satisfying your sweet cravings.

Ingredients:

• 2 cups heavy cream
• 1 cup milk
• 1 cup FROZEN SALIDOUr ET CHOUCHOUS spread
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a saucepan, heat the heavy cream, milk, and sugar over medium heat until the sugar dissolves, stirring occasionally

Remove from heat and stir in the FROZEN SALIDOUr ET CHOUCHOUS spread until fully combined

Add vanilla extract and a pinch of salt, stirring to incorporate

Transfer the mixture to a bowl and let it cool to room temperature

Once cooled, cover the bowl and refrigerate for at least 4 hours or until thoroughly chilled

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency

Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm

Serve scoops of the FROZEN SALIDOUr ET CHOUCHOUS Ice Cream and enjoy!

Chicken Marsala

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Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley leaves

Instructions:

Place chicken breasts between two sheets of plastic wrap and gently pound until thin

Season both sides of chicken with salt and pepper

Dredge each chicken breast in flour, shaking off excess

In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat

Add chicken breasts and cook for about 3 minutes per side, until golden brown and cooked through

Transfer chicken to a plate and cover to keep warm

In the same skillet, add remaining butter and olive oil

Add mushrooms and cook until they release their juices and become golden brown, about 2-3 minutes

Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet

Simmer until sauce reduces by half, about 10 minutes

Return chicken to skillet and simmer for an additional 2 minutes to heat through

Garnish with chopped parsley before serving

Crockpot Italian French Dip Sandwiches

These Italian French Dip sandwiches made in a crockpot are juicy, tasty, and great for a comforting meal. Italian seasoning is added to slow-cooked beef, which is served on crusty French rolls with melted provolone cheese and a savory dipping sauce made from the cooking juices.

Ingredients:

• 3 lbs beef chuck roast
• 1 packet Italian dressing mix
• 1 cup beef broth
• 1/2 cup red wine
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 6 French rolls
• 12 slices provolone cheese

Instructions:

Put the beef chuck roast in the crock pot

Put onion, garlic, oregano, basil, thyme, salt, and pepper in a bowl

Add beef broth, red wine, Italian dressing mix, and mix everything together

Pour the mix over the roast

For 8 hours, or until the beef is soft and easy to shred, cover and cook on low heat

Take the beef out of the slow cooker and use two forks to shred it

Put beef on sliced French rolls

Put some provolone cheese on top

For dipping, use the liquid that's still in the slow cooker