Gluten-Free Tuscan Bean Soup – Twiins Style 🌻 🌻

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Gluten-Free Tuscan Bean Soup - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. This is the same recipe as our regular Tuscan Bean Soup using gluten-free pasta & broth in place of regular. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

Ingredients

  • 1 (28-oz) can San Marzano tomatoes, crush with clean hands
  • 1/4 cup EVOO
  • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
  • 1 rounded tsp Hunt’s tomato paste with garlic & basil
  • 1 leek, chopped (both white & green parts)
  • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
  • 2 cups large celery stalks, large dice (about 3-4 ribs)
  • 2 cups large carrots, large dice (about 5-6 peeled carrots)
  • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 2 large bay leaves
  • 1 tsp garlic powder
  • 2 tsp Kosher salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes
  • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
  • 4 cups chicken broth (gluten-free)
  • 4 cups beef broth (gluten-free)
  • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
  • 3 ounces gluten-free Ditalini pasta (any small GF pasta may be substituted.)
  • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

    Directions

    1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
    2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
    3. Add the tomato paste and stir well.
    4. Add the hand crushed tomatoes, both broths & stir well. Add 3 oz of GF ditalini to the soup. (If you’re making more than 3 oz of GF pasta, we recommend you cook it separately & add right before serving.)
    5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer about 40-45 minutes or until vegetable are done.
    6. While the soup is simmering, prepare the GF ditalini pasta following package directions.
    7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

    Note: Please make sure all your canned ingredients are gluten-free.

    You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

    , …

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    Tuscan Bean Soup – Twiins Style 🌻 🌻

    Published on by Twiins in the Kitchen5 Comments
     

    Tuscan Bean Soup - Twiins Style

    • Servings: 6-8
    • Difficulty: Easy

    With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

    Ingredients

    • 1 (28-oz) can San Marzano tomatoes San Marzano tomatoes, crush with clean hands
    • 1/4 cup EVOO
    • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
    • 1 rounded tsp Hunt’s tomato paste with garlic & basil
    • 1 leek, chopped (both white & green parts)
    • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
    • 2 cups large celery stalks, large dice (about 3-4 ribs)
    • 2 cups large carrots, large dice (about 5-6 peeled carrots)
    • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
    • 2 tsp dried oregano
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • 1 tsp dried rosemary
    • 2 large bay leaves
    • 1 tsp garlic powder
    • 2 tsp Kosher salt
    • 1/2 tsp black pepper
    • pinch red pepper flakes
    • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
    • 4 cups chicken broth
    • 4 cups beef broth
    • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
    • 3 ounces Ditalini pasta (any small pasta may be substituted.)
    • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

      Directions

      1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
      2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
      3. Add the tomato paste and stir well.
      4. Add the hand-crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add it right before serving.)
      5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer for about 40-45 minutes or until vegetables are done.
      6. While the soup is simmering, prepare the ditalini pasta following package directions.
      7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

      Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

      To make this soup gluten-free, use GF broth & GF pasta.

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      Gluten-Free Lobster Seafood Chowder – Twiins Style🦞🍤🦀

      Published on by Twiins in the Kitchen2 Comments
       

      Gluten-Free Lobster Seafood Chowder - Twiins Style

      • Servings: 6
      • Difficulty: Easy

      If you're a lobster & seafood lover, this chowder is a must-try. It's filled with lobster, jumbo lump crab meat, shrimp, corn kernels, all delivered in a silky, creamy texture that's loaded with seafood flavor. (When we made this batch we were out of carrots so you won't see any in the photo. We never missed them; however, they do add a pleasant sweetness when included). One spoonful and you'll be transported to the waterfronts of Maine or Cape Cod.

      Ingredients

      • 2 -3 Tablespoons butter
      • 4  celery stalks, cut into 1/4″ slices
      • 3 large carrots, sliced into 1/4″ slices
      • 1 medium onion, finely chopped
      • 1½ Tablespoons tomato paste
      • 1 Tablespoon fresh thyme, finely chopped
      • salt & freshly ground pepper to taste (optional)
      • 6 Yukon Gold potatoes, peeled & cut into 1/2” cubes.
      • 1 -2 Tablespoon Old Bay® Seasoning Blend. (to taste)
      • 6 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
      • 2 cups lobster broth (Better than Bouillon Lobster Base -2 tsp mixed in 16 oz. hot water)
      • 1  – 15.25 oz. corn kernels drained well or frozen can be used
      • 1 lb. lobster meat, cooked and cut into large chunks
      • 1 lb. jumbo lump crab meat (we use Phillips)
      • 1 lb. shrimp, cleaned, deveined, and tails removed
      • 1  8-oz. bottle clam juice
      • 1 cup 2% milk
      • 1 cup half and half

      Directions

      1. Chop vegetables and set aside.
      2. Add butter into a large deep stockpot over medium heat.
      3. Add the tomato paste and stir well for 1 minute. Then add the onion, celery, thyme, salt, pepper, Old Bay seasoning, and potatoes.
      4. Cook vegetables 5 -6 minutes, then sprinkle in flour a little at a time. Cook mixture for 2 minutes, stirring constantly until the flour is no longer visible.
      5. Stir in the milk, half & half, lobster broth, and clam juice into the onion/potato mixture. Bring to a simmer and cook until potatoes are softened about 6-8 minutes.
      6. At this point, the soup should be nicely thickened. If you like thinner soup add a little more broth,  1/8 cup at a time.
      7. Add lobster, crabmeat, shrimp & corn.
      8. Stir well to combine.
      9. Continue to simmer until shrimp are pink and opaque, no longer grayish and translucent. Do not overcook.
      10. Taste. Add additional salt, pepper, or Old Bay to taste.
      11. Ladle into soup bowls and top with gluten-free crackers, hot sauce, or sliced scallions.
      12. If serving buffet style, keep chowder warm in a crockpot on the keep warm setting.

       

       

      Note:  If you like more corn in your chowder, just add another can or frozen kernels.

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

       

       

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      Grandma’s Chicken Soup 😋😋

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      Grandma's Chicken Soup

      • Servings: 4
      • Difficulty: Easy

      One of our very fondest childhood memories was of our Mom & Grandma Florence bringing us a bowl of their homemade chicken soup. It was the most comforting, get-well soup that we looked forward to whenever we caught a cold or were feeling a little under the weather. Today, there is still a nostalgic sense of well being whenever we make this soup. With every spoonful, we still feel the love and caring that went into every batch of this delicious soup from Mom and Grandma. You don't need to feel under the weather to enjoy this hearty flavorful soup. It's perfect on cold winter days to take away the chill.

      Ingredients

      • 4 chicken thighs with bone & skin
      • 2 Tablespoons butter
      • 1  large yellow onion, diced
      • 3 large celery stalks, large dice
      • 4 large carrots, large dice
      •  3  large garlic cloves, minced (approximately 2 Tablespoons. Add more or less to suit your taste.
      • 1 Tablespoon EVOO
      • 1 tsp dried thyme
      • 1 large bay leaf
      • 1 Tablespoon dried parsley (or 1/4 cup fresh & chopped)
      • salt & pepper to taste
      • 8 ounces Ditalini (small round hollow tubes)  or Orzo (cook separately) or rice
      • 4 cups chicken broth
      • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano Reggiano (not the stuff in the green container, please!)

        Directions

        1. In a large stockpot or Dutch oven, add the butter. When melted & hot add the bay leaf & chicken thighs, skin-side down first until browned. Flip and brown the other side.  When fully cooked, remove to plate & set aside, discard bay leaf.
        2. In the same pot, add the EVOO, onion, celery, & carrots making sure to scrape all browned bits (fond) from the cooked chicken. Saute for about 5-7 minutes until softened.
        3. Add garlic, thyme & parsley & cook for another minute.
        4. Add the broth & combine.
        5. Remove the chicken skin then shred the chicken. Add to broth and low simmer for 20 minutes.
        6. While simmering, prepare the pasta of your choice while the broth is simmering.
        7. Ladle the chicken soup into bowls, add some cooked pasta or rice and garnish with Locatelli cheese and some fresh parsley if desired. Serve with some crusty bread and enjoy!

         

        Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta or rice before freezing.

        To make this soup gluten-free, use GF broth & GF pasta.

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        Stretching Leftover Beef Stew

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        Teresa made a delicious beef stew the other night and we all enjoyed it. There were about 2 cups of leftovers so we decided to stretch it into a second dinner by adding some mushrooms, red wine, Kalamata olives, leftover green beans, a cup of cherry tomatoes (halved) and 8 oz of uncooked ziti.

        No measurements are really needed. Just sauté the mushrooms in a little EVOO or butter, add the wine then leftover stew, simmer about 10-15 minutes. Add the olives & cherry tomatoes. We mixed the cooked & drained ziti with a ladle full of the stew mixture to coat the pasta then put the pasta on individual plates topped with stew mixture & garnished with fresh basil & Locatelli grated cheese.

        You could add feta cheese instead of Locatelli if you prefer. Any leftover vegetables will also work well.

         

        Homemade Balsamic Ranch Dressing – Twiins Style

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        Homemade Balsamic Ranch Dressing - Twiins Style

        • Servings: 6-8
        • Difficulty: Easy

        Ranch dressing is delicious on salads, cooked vegetables, chicken tenders, and as a dip for fresh vegetables. When my grandsons were little boys ranch dressing was the perfect way to get them to eat fresh vegetables. They couldn't get enough. Actually, this dressing is good on everything!!! Our homemade Balsamic Ranch dressing is so good and easy to make you will never buy store-bought again! 😋❤️

        Ingredients

        • 1 cup mayonnaise
        • 1/2 cup buttermilk
        • 1 tsp. celery seed
        • 1 tsp. oregano
        • 1 tsp. fresh lemon juice
        • 1 clove garlic, minced
        • 1 tsp. white balsamic vinegar
        • salt & pepper to taste

        Directions

        1. In a small bowl, whisk all the ingredients together and refrigerate for at least 2 hours.
        2. When ready to serve remove from refrigerator and pour over salad greens or vegetables.  Enjoy !

        Notes: Try adding blue cheese crumbles and bacon crumbles on top for an added touch…Delicious!

        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.

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        Shrimp Scampi Light – Twiins Style 🍤🍤

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        Servings: 4-6                  Prep: 10-15 minutes                 Cook Time: 15-20 minutes

        Adapting our family favorite recipes into healthier versions has been a goal of ours this year. We never thought our beloved shrimp scampi could ever be healthy and still taste great. It was a challenge however, we succeeded to reduce the fat by 75% and keep all the flavor!  This lighter version tastes just as good as the original with a few minor tweaks. Our family enjoyed it and didn’t miss the fat. If you’re looking for a healthier, quick weeknight dinner, give this a try.😋 😋

        Ingredients

        • 2 lbs large raw shrimp (*to make your own homemade shrimp broth buy fresh large shrimp with the heads still attached – see recipe link below)
        • 4  Tablespoons salted butter
        • 1 tsp salt
        • 8 large garlic cloves, minced
        • 1/4 cup fresh parsley leaves, chopped (divided)
        • 3/4 cup homemade shrimp broth (clam juice or chicken broth can be substituted)
        • 2 tsp grated lemon zest
        • 4 Tablespoons lemon juice
        • lemon slices for garnish (may be omitted)
        • 1 lb Barilla Linguine
        • reserve 1/2 cup of pasta water after cooking to add to the garlic lemon juice before serving.

        Instructions

        1. Preheat oven to 400°F.
        2. Bring pasta water to a boil then add salt to the boiling water. Cover and lower flame to keep hot while prepping shrimp.
        3. Remove shells from shrimp, leaving the shell on the tail section only if preferred.
        4. Devein & wash under cold running water, then drain well on paper towels.
        5. Melt butter in a 13 x 9 x 2-inch baking pan in the oven.
        6. Once melted, add the salt, garlic, 1/2 the shrimp broth, and 1/2 the chopped parsley; mix well.
        7. Arrange the shrimp in a single layer in the baking pan.
        8. Bake uncovered for 2-3 minutes or until shrimp turn pink. (keep your eye on them)
        9. Turn the shrimp over, sprinkle with lemon zest, lemon juice, remaining shrimp broth, and remaining parsley.
        10. Bake 2-3 minutes, or just until tender & opaque. Do Not overcook shrimp or they will be tough.  (If using smaller shrimp, cut down on the cooking time)
        11. Remove the shrimp, toss some linguine in the pan with the garlic lemon juice. Place a portion of pasta on a plate. Pour a little additional sauce on pasta and top with shrimp.
        12. Sprinkle your desired amount of Pecorino Romano cheese and garnish with lemon slices if desired.

        Shrimp Broth

        Ingredients

        • 2 ¼  lbs fresh large shrimp with heads attached.
        • Add 2 carrots, cut in half
        • Add 2 stalks of celery, cut in half
        • Add 1 large onion, quartered (red or yellow)
        • 3 large bay leaves
        • 12 peppercorns
        • Enough water to just cover all ingredients

         

        Directions

        1. Remove the heads by twisting downward and off. Place in an 8-quart stockpot.
        2. Remove all the legs and shells from the shrimp and place them in the stockpot.
        3. Set shrimp aside for scampi
        4. Add the vegetables, peppercorns, bay leaves, and enough water just to cover the shells and vegetables.
        5. Bring to a slow simmer and simmer for about 2 hours. The liquid should reduce by 1/3 and turn a beautiful shrimp color.
        6. Never let the heat get to a boil. Keep on a slow simmer for 1½ to 2 hours.
        7. Remove from heat. Let cool completely.
        8. Strain all ingredients and discard everything but the broth.
        9. Using cheesecloth, strain again to remove all sediment.
        10. You are now ready to use for scampi or freeze for later use. It’s worth making…

        Single-layer the shrimp
        Cook additional 2-3 minutes until shrimp are tender, pink & opaque
        Remove from oven
        Serve over linguine pasta

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

         

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        Gluten-Free Mini Turkey Meatballs 😋

        Published on by Twiins in the Kitchen1 Comment
         

        Gluten-Free Mini Turkey Meatballs

        • Servings: 105 1-inch round
        • Difficulty: Easy

        Turkey is a great alternative to beef as it reduces the amount of unhealthy fat in our daily consumption. Our turkey meatball recipe is easy & healthier alternative to beef meatballs. These meatballs add low-fat protein to homemade soups or broths like in our homemade Italian Wedding Soup (see link below). They are also perfect for an appetizer with your favorite dipping sauce or a perfect complement to your favorite pasta dish, just choose the size you want to make. Not only are these meatballs packed with flavor, but they are also gluten-free.  To get our mini meatballs uniform in size, we used the 1-inch side of a melon baller, which is the perfect size for adding to our Italian Wedding Soup. Any size you make them will be delicious!

        Ingredients

        • 20.8 oz (1.3 lbs) ground turkey
        • 1/2  large onion, finely minced
        •  3-4 large garlic cloves, finely minced
        • 1/4 cup fresh parsley, chopped (see note for dried amounts)
        • 3 Tablespoons fresh basil, finely chopped (see note for dried amounts)
        • 1/2 tsp fresh rosemary, finely chopped (see note for dried amounts)
        • salt & pepper to taste
        • 1 large egg
        • 1/2 cup 4C Gluten-Free Seasoned Breadcrumbs
        • 1/2 cup Pecorino Romano, grated (Locatelli)

          Directions

          1. In a medium bowl, combine the ground turkey with all the ingredients.
          2. Prepare a large rimmed baking sheet with parchment paper or aluminum foil.
          3. Spray lightly with cooking spray.
          4. Wearing food-grade gloves, put a dab of EVOO on one glove, and rub your hands together. This prevents the meat mixture from sticking to your hands while forming into round balls.
          5. Using a 1-inch melon baller, scoop enough meat mixture to fill the baller. Shake into your hand and roll into a ball. Place each meatball onto the prepared baking sheet in even rows.
          6. Bake at 350ºF for 10-12 minutes on the upper rack. of your oven. After 10-12 minutes put on broil for 2 minutes to lightly crisp the meatballs.
          7. Remove from oven and immediately remove to paper towels to drain. When completely cooled, place in plastic food storage bags and freeze. If using immediately, drop into your favorite broth or soup. Italian Wedding Soup

          Melon Baller – use the smaller 1″ size baller
          Large rimmed baking sheet lined with foil
          Bake 350 degrees F for 10-12 minutes
          Drain on paper towels
          Gluten-Free Turkey Mini Meatballs
          Note: When using dried herbs in place of fresh, use the standard ratio of 1 tsp dried herbs for every 1 Tablespoon of fresh herbs.

           

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          Gluten-Free Apple Crisp 🍎

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          Gluten-Free Apple Crisp

          • Servings: 6
          • Difficulty: Easy

          We're keeping things simple for Thanksgiving this year so we will forgo the traditional apple pie & pumpkin cheesecake for our (OH so simple & delicious) gluten-free apple crisp. Not having to make pie crust saves a lot of time in the kitchen with better than pie results! We use Gala apples for this recipe as they are juicy, sweet, and hold their shape well. It’s a big hit with our family by itself or topped with a little vanilla ice cream or a Klondike Heath Bar divided (pictured below).

          Ingredients

            • cast-iron skillet (10-inch preferred but  12-inch will do)
            • 5-7 large Gala apples (approximately 1200 g), peeled, cored & cut into wedges
            • 2 Tablespoons fresh lemon juice
            • 1/3 cup white sugar
            • 2 Tablespoons cornstarch
            • 1½ tsp cinnamon
            • 1/8 teaspoon pumpkin pie spice
            • 3 Tablespoons salted butter
            • 1/3 cup packed brown sugar
            • 1/4 water
            • Crispy Topping
            • 3/4 cup gluten-free flour (we use Bob’s Redmill Gluten-Free 1 to 1 Baking Flour)
            • 2½ Tablespoons brown sugar
            • 2½ Tablespoons white sugar
            • 3/4 tsp baking powder
            • 1/2 tsp table salt
            • 1/2 tsp cinnamon
            • 8 Tablespoons (1 stick) salted melted butter
            • 3/4 oats (regular old fashioned or Quaker 1 minute)
            • 1/2 cup chopped pecans

          Directions

          1. Preheat oven to 375ºF.
          2. In a large bowl place the apples, lemon juice, white sugar, cornstarch, cinnamon, and pumpkin pie spice. Toss until all apples are well coated and combined. Set aside.
          3. Melt 3 Tablespoons of butter in a heated cast-iron skillet.
          4. Add the 1/3 cup of brown sugar. Stir to combine well.
          5. Add the apple mixture to the skillet, mix well. On medium-low heat keep a simmer while preparing the topping.
          6. In a medium-size bowl, whisk together the flour, 2½ Tablespoons of brown sugar, 2½ Tablespoons of white sugar, baking powder, salt, and cinnamon.
          7. Once combined, add the 8 Tablespoons of melted butter. Stir well to combine.
          8. Add the oats and chopped pecans.
          9. Stir the apples in the skillet, liquid should start to thicken. Add 1/4 cup of water over the apples and combine. It will create a syrupy mixture when done.
          10. Remove skillet from the heat and sprinkle the crispy topping mixture evenly over the top.
          11. Place the entire cast-iron skillet in a pre-heated 375º F over and bake for 35 minutes until the crispy top is golden brown edges are bubbling.
          12. Best served while hot but delicious cold or at room temperature too. Top with vanilla ice cream for an added treat!

          Note: To cut your total prep time in half, peel, core & slice your apples ahead of time.  Sprinkle some lemon juice on them to prevent apples from turning brown then cover & refrigerate until you start the mixing portion of ingredients.

          Melt 3 T butter
          Add brown sugar
          whisk brown sugar & butter
          Add the apple mixture
          Simmering apples in skillet
          Crispy topping mix
          Combined topping mix
          Sprinkle topping mix over apples in skillet
          Baked at 375 for 35 minutes
          Served with Klondike Health Bar ice cream

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