1 – 12 oz Gluten Free Bistro Dough Ball (store locator: http://www.theglutenfreebistro.com/find-us/retail-restaurant/retail/)
2 T olive oil
1 t sea salt
- Preheat oven to 350 degrees.
- Either with hands or 1 oz cookie scoop (small ice cream scoop), dipped in olive oil, create 12 small dough balls. If you use the scoop to portion, roll the dinner rolls in your hands to form a ball.
- Place on cookie sheet.
- Sprinkle with desired amount of sea salt on top.
- Bake for 15 minutes
To request our product in your favorite store, you can download a letter here to print out and give to customer service: http://www.theglutenfreebistro.com/wp-content/uploads/2012/01/RequestOurProductLetter.pdf
Chickpea Soup*
2 lbs Bone in Pork Shoulder
Medium onion, chopped
4-5 cloves of garlic
4 large carrots
4 fresh tomatoes
2 celery
2 T olive oil
2 T fresh oregano or thyme
1 c dry chick peas
Water
greens (radish or beet)
2-3 eggs
hard cheese such as pecorino romano
Top with:
Fresh tomatoes
Fresh chopped herbs: basil, oregano, flat leaf parsley
Gluten Free Bistro Dinner Roll
Directions
- Soak dried chickpeas in water, overnight.
- Brown pork shoulder in soup pot, remove.
- Toss in onion, garlic, carrots, celery, & olive oil, sauté for 5 minutes
- Drain chickpeas, add to soup pot.
- Add herbs, pork, and cover with water.
- Cook on medium low heat for 4-5 hours, reduce by half.
- Pull out bones and shred pork.
- Add greens (kale, radish or beet)
- Stir in eggs and ½ cup shredded cheese.
- Serve with a dinner roll made from Gluten Free Bistro Dough, shredded cheese, & fresh basil
*Adapted: New York Times: by Frank de Carlo & Mark Bittman
Super savory and hearty! Enjoy!
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