Category: Recipes of the Week

Thai Sweet Chili Chicken Gluten-Free – Twiins Style

Published on by Twiins in the Kitchen1 Comment

Thai Sweet Chili Chicken Gluten-Free - Twiins Style

  • Servings: 6
  • Difficulty: Easy

It's no secret our second favorite cuisine after Italian is Thai. Who can resist crispy, tender chicken bites coated in a scrumptious sweet chili & sesame seed sauce just like your favorite Thai restaurant? Since we haven't been going out during this pandemic, we wanted to reproduce the meals we would order at a restaurant. Tonight we served it over Jasmine brown rice which soaks up the flavorful sweet chili sauce. Our husbands gave us rave reviews so we hope your family will too. Try this recipe for a quick & easy weeknight meal or impress your friends & family with great appetizers once you can gather again. 😋😋

Ingredients

  • deep skillet or wok
  • oil for frying (peanut or canola or olive)
  • 4 large skinless chicken breasts, cut into 1½-inch cubes
  • 2 eggs, lightly beaten
  • 3/4 cup gluten-free flour (Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
  • 3/4 cup corn starch
  • 1½ cups Thai sweet chili sauce (store-bought or homemade, check the label to make sure it’s GF)
  • 1/3 cup sliced green onions
  • 2-3 Tablespoons sesame seeds, toasted in a small, dry skillet
  • 2 cups brown jasmine rice
  • 4 cups gluten-free chicken broth

Directions

  1. Place brown jasmine rice in a medium bowl filled with cold water, enough to cover rice. Set aside for 20 minutes. (soaking in water helps breakdown the bran and keeps the rice from sticking together.)
  2. While the rice is soaking, use this time to start prepping the chicken & the remainder of ingredients.
  3. After 20 minutes, drain the rice and place in a medium saucepan. Add chicken broth and bring to a boil.
  4. Once boiling, lower heat to a low simmer and cover. Cover and cook approximately 40 minutes, check after 30 minutes.
  5. Using a shallow bowl, combine the flour, cornstarch, salt & pepper and mix well.
  6. In a small bowl, lightly beat the eggs.
  7. Dip each piece of chicken into the egg then roll into the flour mixture to coat well. Repeat with all of the chicken pieces.
  8. Heat about 3-inches of oil in a wok or deep skillet. Make sure oil is very hot before adding dredged chicken.
  9. Fry 5-8 pieces of chicken at a time, depending on the width of your skillet, until golden brown. Do not overcrowd as it will cause the chicken to steam instead of crisping.
  10. Remove and drain on paper towels then repeat until all the chicken is cooked.
  11. Heat chili sauce until hot. Pour over the chicken bites to combine. Sprinkle toasted sesame seeds and green onions.
  12. Spread cooked rice on a plate and top with sweet chili chicken bites. Garnish with extra green onions and enjoy!

Prep all ingredients
Frying dredged chicken pieces in a wok
Toast sesame seeds in a dry skillet
Place cooked chicken bites on paper towels to absorb excess oil
Thai Sweet Chili Chicken ready to serve
Plate & ready to eat & enjoy!

 

NOTE: If you want to include more vegetables in your meal,  steam some broccoli or cut green beans and add to the chicken before serving.

HELP OUR BLOG GROW! 

If you enjoyed trying one of our recipes, please give it a star rating at the bottom of the recipe page. This helps our recipe get a higher Google ranking and will lead others to find and enjoy our recipes too. Thanks so much for your support!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

 

Twiins Stir-Fry Leftover Rotisserie Chicken & Vegetables 🥢🥢

Published on by Twiins in the KitchenLeave a comment

Twiins Stir-Fry Leftover Rotisserie Chicken & Vegetables

  • Servings: 4-6
  • Difficulty: Easy

The other night we had a rotisserie chicken from Costco and wound up with both breasts leftover. I looked in the refrigerator to see what I had and grabbed the vegetables I thought would go together and started dinner. When my youngest son was in elementary school, I became friends with the mother of one of his friends who happened to be Chinese. Wanda was a fantastic cook (they used to have a Chinese restaurant) and she could turn anything into a scrumptious meal. One day she came over and showed me how to make stir-fry & fried rice that was to die for. I took copious notes for both recipes but for the life of me, I cannot find them. Dinner turned out great in spite of not having the written instructions. I guess I remembered more than I thought I would. One of these days I'm going to try the fried rice.😋 🥢

Ingredients

SAUCE

  • 1/2 cup chicken stock or broth
  • 4 Tablespoons soy sauce
  • 2 Tablespoons Hoisin Sauce
  • 2 Tablespoons honey
  • 6 garlic cloves, minced
  • 2 tsp sesame oil
  • 2 ½ teaspoons cornstarch

STIR-FRY

  • 6-7  Tablespoons peanut oil, approximately, divided (canola oil can be substituted)
  • 4 garlic cloves, thinly sliced
  • 2 large leeks, 1/4-inch slices, up to the green
  • 2 rotisserie chicken breasts, cut crosswise into 1-inch strips (I used Costco rotisserie chicken, both breasts, skin removed)
  • Kosher salt, to taste
  • 6 red sweet peppers, cored & seeded then cut into 1/2-inch wide strips (bell peppers can be substituted)
  • 3 medium zucchini, cut into 1/2-inch thick half-moons
  • 2 medium broccoli crowns,  cut into small florets
  • 8 white mushrooms, sliced 1/3-inch thick
  • cooked rice or Thai rice noodles
  • 2-3 scallions, sliced for garnish (optional)

Directions

  1. Whisk together the sauce ingredients in a small bowl. Make sure the cornstarch is completely dissolved. Set aside.
  2. Heat your wok (or large deep skillet) until a drop of water immediately vaporizes. Drizzle 2 Tablespoons of peanut oil and swirl around the wok. Add the garlic and cook, stirring constantly until fragrant, about 10 seconds. Push all the garlic to the sides of the wok.
  3. Add another 2 Tablespoons of peanut oil  & swirl around the pan. Add the broccoli & season with kosher salt. Stir-fry broccoli until it just starts to turn the edges brown & has softened somewhat 1 to 2 minutes. Transfer to a plate.
  4. Add enough of the remaining peanut oil & swirl around the pan. Add the mushrooms, zucchini, sweet peppers, & leeks. Season with kosher salt to taste.
  5. Stir-fry until browned and softened about 1-2 minutes.
  6. Move vegetables to sides of the wok and pour the cornstarch sauce into the middle of the wok. Stir constantly until it just starts to thicken.
  7. Add the strips of leftover rotisserie chicken and stir to heat throughout.
  8. Serve over your favorite rice or noodles & garnish with scallions.

HELP OUR BLOG GROW! 

If you enjoyed trying one of our recipes, please give it a star rating at the bottom of the recipe page. This helps our recipe get a higher Google ranking and will lead others to find and enjoy our recipes too. Thanks so much for your support!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

 

Authentic Steak Fajitas – Twiins Style

Published on by Twiins in the Kitchen3 Comments

Authentic Steak Fajitas

  • Servings: 4-6
  • Difficulty: Easy

Whenever we go to a Mexican restaurant we can smell the sizzling steak fajitas with onions & peppers as soon as we open the door & walk-in. We both start to drool! The smell is wonderful & my husband will order them 9 out 10 times. Since we don't go out for dinner during this pandemic I figured I'd give it a try. I'm so glad I did. These fajitas are incredibly authentic tasting and very satisfying all in one. Overall it seems to take a long time to make but that's because of the marinating time. Believe me, they are worth the effort!😋

Ingredients

  • 1 lb flank steak, sirloin tip steak, or skirt steak (I used sirloin tip steak here)
  • 1 large green Bell pepper, 1/2-inch thick slices
  • 1 large red Bell pepper, 1/2-inch thick slices
  • 2 large onions, sliced
  • 3 Tablespoons EVOO  (for sauteeing onions & Peppers)
  • 1 Tablespoon Soy Sauce

MARINADE

  • 3 – 4 limes juiced (about 1/2 cup) (I used 3 large limes)
  • 2-3 scallions, white & green parts, diced
  • 3 Tablespoons fresh cilantro, chopped
  • 4 cloves garlic, minced
  • 2 tsp EVOO 
  • 1 Tablespoon soy sauce
  • 1 tsp red pepper flakes
  • 1/4 tsp coriander ground, optional

FAJITA SEASONING

  • 1 Tablespoon corn starch
  • 2 tsp Lawry’s Roasted Chili & Garlic granules (regular chili powder may be substituted)
  • 1 Tablespoon salt
  • 1 tsp smoked paprika
  • 1 beef bouillon cube, crushed (don’t use paste that you refrigerate)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin, ground

FIXINGS

  • 8-12 flour tortillas, warmed (estimate 2 tortillas per person unless they are big eaters like my hubby!)
  • Sour cream
  • Guacamole
  • Shredded cheddar
  • Pico de gallo
  • Salsa
  • fresh cilantro for garnish

Directions

Night Before:

  1. Whisk together the lime juice, soy sauce, scallions, minced garlic, 2 tsp EVOO, cilantro, red pepper flakes & coriander.
  2. In a large plastic food baggie, pour the marinade over the steak, seal well, and refrigerate overnight (at least 8-12 hours) flipping once or twice. (Usually, I place the food baggy on a plate then put it in the refrigerator so there is no accidental leaking in my fridge.)

Next-Day Cooking:

  1. Heat 3 Tablespoons of oil in a large (12 or 13-inch) skillet on medium heat. When the oil is hot enough (look for rippling or striation lines in the oil. Best way to tell the oil is hot enough but not yet smoking.)
  2. Add the onions & bell peppers. Cook 15 minutes, stirring occasionally.
  3. Add the soy sauce and cook another 20 minutes to caramelize the onions. They should be a dark golden brown color. Remove from skillet & set aside.
  4. Mix all of the fajita seasonings together in a medium bowl.
  5. Prepare an outdoor grill to medium-hot. If using the same skillet as the onions & pepper, bring the heat to medium-high.
  6. Remove the steak from the marinade and generously sprinkle with fajita seasoning all over.
  7. Grill meat to an internal temperature of 130-135º F regardless of how to grill it.  (Approximately 3-4 minutes per side) I pan-seared my marinated steak in the same skillet I used to cook onions & peppers.
  8. Once it reaches the 130-135º internal temperature remove immediately and let the steak rest for 10 minutes. After resting cut against the grain into thin slices, no thicker than 1/4-inch (or to whatever thickness you like).
  9. Carefully place the caramelized onions & peppers back into the hot skillet to heat for about 3-4 minutes. (They will sizzle)
  10. Place the meat on top of the onions and bring it to your table.
  11. Squeeze some fresh lime juice over the fajitas. (optional)
  12. Serve with warmed tortillas, sour cream, shredded cheddar, salsa, or whatever you like.

Caramelize onion & bell peppers
Serve with warmed tortillas
Top with fajita seasoned grilled flank steak and your favorite toppings

HELP OUR BLOG GROW! 

If you enjoyed trying one of our recipes, please give it a star rating at the bottom of the recipe page. This helps our recipe get a higher Google ranking and will lead others to find and enjoy our recipes too. Thanks so much for your support!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

 

Ciambotta Twiins Style (Italian Summertime Vegetable Stew)

Published on by Twiins in the Kitchen2 Comments

Ciambotta Twiins Style (Italian Summer Vegetable Stew)

  • Servings: 6-8
  • Difficulty: Easy

If you’re lucky enough to have a have a garden with an abundance of fresh vegetables, you must try making some Ciambotta (pronounced chim-botta)! Even if you don’t have a garden, grocery stores are full of a variety of fresh, local produce during the summer. It’s a delicious and nutritious way to use your harvest or take advantage of the fresh produce available now. Ciambotta can also be spelled giambotta, depending on the region of Italy. This version is a southern Italy farm dish. The great thing about this dish is you can use whatever veggies you like. The key is big, equal size cubes or chunks... and it’s naturally Gluten-Free. I served it with crusty whole wheat French bread drizzled with EVOO and Za’atar seasoning. It was delicious. Enjoy. 😋❤️

Ingredients

  • 1 large yellow onion, cubed
  • 8-10 cloves large garlic, peeled and diced
  • 1/4 cup EVOO
  • 4-5 golden Yukon potatoes, cubed
  • 6 large Roma tomatoes, skin & seeds removed, cubed
  • 2 medium eggplants, ends removed and cubed
  • 2 medium zucchini, ends removed and cubed
  • 1 large green bell pepper, washed, seeded & cut into big chunks
  • 1 large red bell pepper, washed, seeded & cut into big chunks
  • 1 large yellow or orange bell pepper, washed, seeded & cut into big chunks
  • 2 handfuls of fresh spinach (optional)
  • 1 jalapeño (I used jalapeño) or long Italian hot pepper (optional)
  • Salt & pepper, to taste
  • 20 fresh basil leaves, torn right before adding
  • 1 sprig Greek oregano, (optional)

Directions

  1. Boil the Roma tomatoes for a few minutes until the skin starts to crack. Remove from boiling water and cool. Once cool enough to handle you can easily peel off the skin., Cut them in half, remove the seeds and cube.
  2. In a minimum 6 qt deep Dutch oven, On medium-high,  heat EVOO until it starts to shimmer.
  3. Add the onions and garlic and turn several times until fragrant, about 1 minute.
  4. Add the tomatoes, bell peppers, jalapeño pepper, zucchini, potatoes, give it a good turn.
  5. Add the eggplants last. Turn well and cook about 10 minutes.
  6. Add salt and black pepper to taste and tear the basil leaves, sprig of Greek oregano (if using) and add to pot. Stir together.
  7. Lower flame to medium-low and cover. Cook about 40 minutes, stirring occasionally.
  8. Now is a good time to prepare any pasta or crusty bread.
  9. For the bread: Preheat oven to 400ºF. Slice the Italian or French bread into 1/2-inch slices and place on foiled baking sheet. Drizzle each piece with EVOO then sprinkle with Za’atar seasoning, garlic powder, & a little sea salt.
  10. Bake about 4 minutes until golden brown. (Bake when Ciambotta is just about done)
  11. Serve in pasta dishes with crusty bread on the side or over pasta & garnish with  fresh basil leaves.

Notes: Serve with crusty gluten-free bread to keep completely gluten-free or use Italian or French bread to soak up the juices! Can be served with pasta too.

Recipe adapted from Pasquale Sciarappa.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Summertime Bean Salad – Twiins Style

Published on by Twiins in the Kitchen2 Comments

Summertime Bean Salad - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

I'm always looking for ways to use the herbs I'm growing in my garden. I have quite a bit of Thai basil which I've made delicious chicken salad and Thai basil Chicken with but I wanted to experiment with other dishes. I made a summertime bean salad and added quite a few Thai basil leaves to see how it tasted...we loved it. You're still getting protein through the beans and this dish delivers big time on flavor. Enjoy by itself in lettuce leaves or as a side dish with no cooking as an added bonus during the hot summer! Naturally Gluten-Free. Enjoy. 😋❤️

Ingredients

  • 1 can (15 oz) Chickpeas, rinsed & drained
  • 1 can (15 oz) black beans, rinsed & drained
  • 1/2 large red onion
  • 1/2 cup celery, finely chopped
  • 1/4 cup EVOO
  • 2 Tablespoon good balsamic vinegar
  • 4 large cloves garlic, minced
  • ground black pepper, to taste
  • 1/3 cup fresh parsley, chopped
  • 1/4- 1/3 cup fresh Thai basil, chopped

Directions

  1. In a small bowl, whisk together the balsamic vinegar, parsley, Thai basil, garlic & pepper. Slowly whisk in the EVOO & set aside.
  2. In a medium bowl, combine the rinsed & drained beans, celery, and red onion.
  3. Pour the vinaigrette over the mixture and gently toss to coat evenly.
  4. Garnish with a few Thai basil leaves.

Notes: Leftovers can be added to rice & cooked green beans for a delicious side to basil pesto chicken.

My Thai basil growing in hay bales
Summertime Bean Salad – Twiins Style mixed with brown rice & cooked cut green beans

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Zucchini Shrimp Boats

Published on by Twiins in the KitchenLeave a comment

Zucchini Shrimp Boats

  • Servings: 4-6
  • Difficulty: Easy

With zucchini being so plentiful we’re always trying to come up with new ways to prepare them. Usually, we make zucchini boats stuffed with sausage, and while they are delicious we’ve been trying to incorporate healthier substitutes for sausage & red meat. So, while going through the freezer I found a 2 lb. bag of frozen large uncooked shrimp (from Costco) and decided to make the zucchini boats using the shrimp. This simple recipe came out delicious...mimicking a creamy shrimp scampi minus the pasta. It’s naturally gluten-free and oh so good!😋❤️

Ingredients

  • 4 large zucchini, sliced lengthwise
  • 2 lbs. large shrimp
  • salt, pepper, garlic powder to taste
  • 2 Tablespoons EVOO
  • 4 large cloves garlic, minced
  • 1 Tablespoon fresh thyme leaves, chopped
  • juice of 1/2 lemon
  •  8 oz mozzarella, shredded
  • 1/4 cup Parmigiano Reggiano cheese,  grated
  • 2 large tomatoes, chopped
  • 1/4 cup heavy cream
  • parsley, chopped for garnish

Directions

  1. Preheat oven to 350ºF.
  2. Cut each zucchini lengthwise in half. Score the inside leaving a bit of an edge, then scoop out zucchini flesh and set aside in a medium bowl.
  3. Place each zucchini in a large casserole dish and drizzle with EVOO. Sprinkle with fresh thyme leaves, salt, pepper, & garlic powder to taste. Bake about 20 minutes in the preheated oven until tender. (Keep oven on because you will return the filled zucchini boats to finish baking)..
  4. While zucchini is baking, heat a large skillet over medium heat, add EVOO.
  5. Add shrimp & season with salt & pepper. Cook until pink 3-4 minutes turning once.   Remove from heat and let cool enough to handle then chop into bite-size pieces.
  6. Add reserved zucchini, tomatoes, and garlic then cook 1-2 minutes more.
  7. Return chopped shrimp to skillet & add heavy cream, Parmigiano Reggiano cheese, & lemon juice. Cook until slightly reduced about 3-4 minutes.
  8. Fill the zucchini boats with the shrimp mixture & top with mozzarella and a sprinkle of Parmigiano Reggiano cheese. Cook until cheese bubbles, about 10 minutes.
  9. Garnish with fresh parsley & more Parmigiano Reggiano. (optional)
  10. Serve immediately and wait for the compliments! ❤️

Notes: Serve as a main dish with a side salad and crusty bread.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Zucchini Pie

Published on by Twiins in the Kitchen2 Comments

Zucchini Pie

  • Servings: 6-8
  • Difficulty: Easy

I came across an Italian cooking video which was demonstrating a delicious-looking zucchini pie/casserole. They called it Sformato di zucchine semplicissimo, which translates into Very Simple Zucchini Pie...and simple it is. Since I don't speak Italian, I guessed at the quantities for the ingredients so I channeled my inner Italian and came up with this. These are my approximate measurements and you can use more or less as you go along. Surprisingly, there was no garlic, salt, or pepper and Gary & I loved it. 😋❤️

Ingredients

  • 2 large zucchini, sliced into 1/4-inch slices
  • 4 Tablespoons EVOO, divided
  • 1 spring rosemary, leaves removed
  • 1/2 cup 4C seasoned breadcrumbs
  • 1/4 lb provolone Picante cheese, 1/2-inch large cubes (divided) (get this at deli counter, not sliced but whole . Not the hard provolone that you serve with crackers & pepperoni or sausage )
  • 1/2 cup Parmigiana Reggiano grated cheese

Directions

  1. Preheat oven to 375ºF.
  2. Slice zucchini into 1/4-inch slices and place in a large bowl.
  3. Add 2 Tablespoons of EVOO and the rosemary leaves to the bowl then make sure the zucchini is coated well.
  4. In a deep-dish pie plate, lightly coat the bottom with 1/2 tsp EVOO and spread around with your clean hand or a pastry brush.
  5. Take a handful of the breadcrumbs and sprinkle on the bottom.
  6. Place zucchini slices all around the dish, slightly overlapping until the bottom is covered.
  7. Sprinkle a little more breadcrumbs all around.
  8. Sprinkle a handful of Parmigiano Reggiana cheese.
  9. Sprinkle 1/2 the cubes of provolone cheese.
  10. Lightly drizzle a little EVOO in a circle going around from outer dish to inner dish.
  11. Repeat steps 5-9.
  12. The last layer is zucchini, Parmigiana Reggiana then all remaining breadcrumbs, add additional breadcrumbs if needed as the top layer should be completely covered
  13. Repeat step 9.
  14. Place pie dish on middle rack and bake about 20-30 minutes. The top should get slightly crusted but not burnt.
  15. Best served immediately by itself or pair with a protein of your choice,

 

Slice zucchini into 1/4″ slices
Combine with EVOO
Toss well with rosemary leaves.
The first layer of zucchini with breadcrumbs and grated Parmigiana Reggiano cheese
Cubed provolone
Sprinkle provolone on top & repeat
Last layer (3rd) is just zucchini, parmigiana reggiano cheese and breadcrumbs topped with EVOO.
So good!
Notes: Recipe adapted from cibodoc.it

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Mediterranean Couscous

Published on by Twiins in the Kitchen2 Comments

Mediterranean Couscous

  • Servings: 6-8
  • Difficulty: Easy

This is an amazing side dish using pearl (Israeli) couscous which is much larger than regular couscous. Combining onions, garlic, blistered tomatoes, roasted mashed garlic, and herbs give you a hearty side dish that you can add your favorite vegetables to! 😋❤️

Ingredients

  • 1¾ cups pearl couscous (also known as Israeli couscous)
  • 2¾ cup chicken broth
  • 1 large sweet onion, roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • 2 pints cherry tomatoes
  • 6-8 large cloves garlic, cut off the end but keep the skin on
  • fresh baby spinach (a few handfuls)
  • salt & pepper to taste
  • 6 ounces Feta cheese (we use President’s Chunk)

Directions

  1. In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that’s ok.
  2. Add the chicken stock, cover, and cook about 10-15 minutes until liquid is absorbed. Remove cover and set aside.
  3. In a small skillet, saute the onions until they start to caramelize then add spinach. Cook until it starts to wilt then add the garlic & cook another minute. Sprinkle with salt & pepper.
  4. Add the cooked onions, spinach & garlic to the couscous. Stir well. Cover and set aside until fish is done.
  5. Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to 500ºF or broil. Once hot, reduce the oven temperature to 425ºF.
  6. Rinse tomatoes with water (no need to dry them). Coat the cherry tomatoes & whole cloves of garlic with 1 Tablespoon of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
  7. Place baking sheet on the top oven rack and bake for 15-20 minutes, until tomatoes blister & garlic is soft (there should be a bit of juice too)
  8. Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic (it slips right out of the skin). Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
  9. Just before serving, crumble & add the Feta cheese to the couscous.
  10. To serve, place cooked couscous mixture on a serving platter and sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano & thyme.
  11. Enjoy!

Notes: This dish makes the perfect side dish to any meat or fish or serve alone mixed into a fresh mixed-greens salad for a refreshing summer main dish.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Butternut Squash & Zucchini Spirals with Italian Sweet Sausage – Gluten-Free Twiins Style

Published on by Twiins in the KitchenLeave a comment

Butternut Squash & Zucchini Spirals with Sweet Italian Sausage-Gluten-Free Twiins Style

  • Servings: 6
  • Difficulty: Easy

We strive to prepare healthy meals that are big on flavor, have fresh ingredients, are quick to prepare and very satisfying. Barbara & I love vegetables but our hubbies are extreme carnivores! This makes it challenging for us to balance our meals so we all can enjoy them. I had the squash spirals & sausage on hand and we created this meal which ticks off all of the boxes. The addition of a small amount of Gluten-free spaghetti added to the mix of spiralized squash certainly made it satisfying for all. So, if you also have a carnivore you want to help eat healthier give this recipe a try...Our carnivores loved it and so did Barbara and I. Enjoy!😋❤️

Ingredients

  • 10 Sweet Italian Sausage links, cut into bite-size pieces (1/4 inch slices)
  • 12 oz zucchini spirals, (pre-spiralized save time & are sold in the supermarket produce section)
  • 12 oz butternut squash spirals, (pre-spiralized save time & are sold in the supermarket produce section)
  • 1 large sweet onion, sliced thin
  • 6-8  large garlic cloves
  • 2 cups grape tomatoes, cut in half
  • salt & pepper to taste
  • 6 oz Barilla Gluten-free thin spaghetti
  • 2 Tablespoons EVOO
  • Parmigiano Reggiano to sprinkle on top
  • Fresh basil, chopped for garnish

Directions

  1. Bring a pot of water to a boil then add salt. While the butternut squash & zucchini are cooking, add 6oz of thin spaghetti to boiling, salted water, and cook according to package directions. Drain.
  2. Slice each sausage link into bite-size pieces or 1/4-inch slices.
  3. Heat a very large skillet to medium heat & drizzle with EVOO. When hot enough, add the sliced sausage and brown on both sides. Remove and set aside in a bowl.
  4. Add additional EVOO and saute onions, tomatoes & bell peppers.
  5. Add salt & pepper to taste.
  6. Add the garlic and cook about 1 minute until fragrant.
  7. Add the spiralized butternut squash & zucchini. Mix well to combine. Cook  covered until softened (about 8-10 minutes)
  8. Take the cooked pasta and add it to the skillet. Toss gently.
  9. Place in a serving platter and garnish with fresh basil and Parmigiano Reggiano.

Store-bought spiralized butternut squash & zucchini
Grape tomatoes cut in half & minced garlic
uncooked thin spaghetti
Browning the sausages
Add the onions & peppers
Add the garlic
Add the butternut squash & zucchini spirals, mix well & cover skillet
Add the cooked pasta
Toss to combine & heat thoroughly
Sprinkle with Parmigiano Reggiano Cheese

Notes:  If gluten isn’t an issue no need to use gluten-free ingredients.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Thai Shrimp and Vegetable Stir-Fry Twiins Style Gluten-Free

Published on by Twiins in the KitchenLeave a comment

Thai Shrimp and Vegetable Stir-Fry Twiins Style Gluten-Free

  • Servings: 4
  • Difficulty: Easy

We love Thai food so when we came across this recipe we knew we had to try it. It's delicious and full of authentic Thai flavor. We added our homegrown sweet Thai basil to give it more of an authentic taste and we hit a home run. The sauce has a lot of ingredients but is well worth the effort. We used all gluten-free ingredients and it's delicious. It has just the right amount of sweet & heat... Enjoy!😋❤️

Ingredients

  • 1/4 cup Thai Sweet Chili Sauce, gluten-free (can be found in the grocery store Asian section)
  • 3 Tablespoons low sodium soy sauce, gluten-free
  • 2 Tablespoons Dark brown sugar
  • 1 Tablespoon Fish Sauce (can be found in the grocery store Asian section)
  • 1 Tablespoon tomato paste
  • 1 fresh squeezed lime, divided into 1 tablespoon & reserve remainder of juice to add later
  • 1 Tablespoon peanut oil, divided
  • 2 tsp Samal Oelek (ground fresh chili paste – can be found in the grocery store  Asian section)
  • 1½ tsp garlic paste
  • 1½ tsp Tamarind Concentrate (or paste – can be found in the grocery store Asian section)
  • 1 tsp peanut oil
  • 2 lbs. uncooked Shrimp, deveined (defrost if frozen – tails can be left or removed, your preference)
  • 2 large onions, sliced thin
  • 4  large Red Bell Peppers, sliced thin
  • 4 medium uncooked scallions (spring onions – we used our homegrown scallions grown from bulb end with roots, see Notes: below)
  • 28-32 ounces shredded cabbage & carrots (2 packages coleslaw mix can be used)
  • 1/4 cup fresh Cilantro, minced
  • 6 Thai Sweet Basil leaves, minced (more or less to taste)
  • 2-4 Tablespoons Peanuts, salted, chopped

Directions

  1. Sauce: In a medium bowl combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, 1 Tablespoon lime juice, 2 tsp oil, sambal oelek, garlic paste, and tamarind concentrate; whisk to combine. (Sauce can be made up to 3 days ahead and stored in the refrigerator)
  2. Heat remaining tsp oil in a large wok or very large nonstick skillet over high heat.
  3. Cook the shrimp, tossing frequently, until they turn pink & opaque, about 5-8 minutes. Remove to plate.
  4. Add the sliced onions and peppers to wok; cook while frequently stirring until onions soften and peppers are crisp-tender, about 5-10 minutes.
  5. Add the cabbage & carrot slaw and the cooked shrimp to the wok. Pour the sauce & remaining lime juice over top and toss well to combine; heat through, tossing gently.
  6. Remove from heat and stir in the scallions and cilantro; sprinkle with peanuts & minced Thai Sweet Basil.
  7. Garnish with a sprig of Thai Sweet Basil & Enjoy!

Make the sauce
Make the sauce
Cook the shrimp
Cook the shrimp
Set aside the cooked shrimp
Set aside the cooked shrimp
Add the onions & peppers
Add the onions & peppers
Add cooked shrimp then pour the sauce over & toss well
Add cooked shrimp then pour the sauce over & toss well
Slicing the scallions
Slicing the scallions
Sprinkle the chopped peanuts & scallions then combine
Sprinkle the chopped peanuts & scallions then combine
IMG_2478
Garnish with fresh Thai Sweet Bail & enjoy!
Garnish with fresh Thai Sweet Bail & enjoy!

Notes: Recipe adapted from Weight Watchers.

If gluten isn’t an issue no need to use gluten-free ingredients.

This dish may be served by itself or over Jasmin rice or rice noodles.

To grow your own scallions (spring onions), cut the white bulb about 1½ inches from the roots. With the roots attached, take your index finger and push down into a container filled with potting soil deep enough to leave about 1/2 inch above the dirt. Water daily but don’t overwater. In a couple of weeks, you will see new green shoots coming out of the bulb.  When they are about the height of pencils, you can cut off what you need. Do not pull the bulbs out of the dirt. They will continue to grow additional green stalks. If the tips start to brown, cut to the base of dirt.

Cut white bulb with roots
Starting to grow
Place in potting soil, water and watch them grow

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.