Gluten Free Travels

Gluten free Ginger and Garlic Chicken Kabobs

2012-02-26T11:19:00.000-08:00

Gluten free Ginger and Garlic Chicken Kabobs

Feb. 27, 2012 There is something a little exotic about making Kabobs. The presentation on the plate looks like you are in for something special. As it turns out, you are. The oil in the marinade and the quick cooking provides a moist chicken. The intensity of the seasoning is a delight for the palate. Top this off with the fact that it is so easy to put together. I like to serve this entrée with brown rice. In this case, I used a gourmet blend of brown rice and cooked the rice in a gluten free salted chicken stock to give it another layer of flavor. On the side I served sautéed chard with garlic and sliced vine-ripe tomatoes. I happened to have only onion on hand and I didn’t want to make a trip to the grocery store. So onion was the only addition to the kabob, but they are excellent with cherry tomatoes, zucchini slices or pineapple cubes. This dish can be prepared in the oven or on your grill, depending on your mood or the weather.

Gluten free Ginger and Garlic Chicken Kabobs

1-pound boneless, skinless chicken breast

½ cup gluten free soy sauce

½ cup olive oil

1 inch slice of ginger root, rough chop

5 garlic cloves, rough chop

2 star anise (optional)

1/8 tsp. cayenne pepper (or more to taste)

1 medium onion, cut in small wedges

If you are using bamboo skewers, put them in water to soak before you start the dish. Cook the brown rice according to package directions. Since the brown rice normally takes around 45-50 minutes, the rice will be done about the same time you are pulling the kabobs from the oven. Cut chicken in 1-inch cubes. Combine the gf soy sauce, oil, ginger, garlic, star anise, and cayenne pepper in a deep bowl and then place chicken in the bowl to marinade for no more than 30 minutes (otherwise the meat will taste too salty.) Preheat the oven to 425 degrees. When the meat is finished marinating, place the cubes on skewers, alternate with onion wedges, or other veggies or fruit of your choice. Cut the veggies or fruit about the same size as the chicken so they will cook in the same amount of time. Place the skewers on a foil lined pan and brush the kabobs with the marinade before placing in the oven. The meat will take approximately 10-12 minutes to cook through (depending on size of the cubes.) Be sure not to overcook, since this will dry out the meat. Serves 2-4.

Hummus with Gluten free Crackers and Veggies

2012-02-23T11:40:00.001-08:00

Hummus with Gluten free Crackers and Veggies

Feb. 24, 2012 The following appetizer is naturally gluten free, but is normally served with pita bread or crackers, which contain gluten. Of course, that is an easy fix. My favorite gluten free crackers are Crunchmaster Sea Salt flavor and Blue Diamond Almond Nut-Thins. Both work well with the dip. Another great accompaniment for the hummus is sliced fresh veggies; peppers, celery, carrots, etc. But what is even better about this appetizer is that it literally takes only a couple minutes to put it together. The tahini adds another level of richness to the recipe but it is also a little pricey, so you can delete it, if you like. If you want to create a different flavor profile add a couple tablespoons of chopped black olives or oil-packed sun-dried tomatoes before blending.

Hummus

2-15oz. cans garbanzo beans, drain one can only

3 Tbsp. tahini (optional)

3 Tbsp. olive oil

2 cloves garlic, rough chop

6 Tbsp. lemon juice

Kosher salt to taste

Combine all ingredients (include the liquid from one can of the garbanzo beans) in a food processor or blender until well blended and smooth.

Gluten free Pasta with Pesto Sauce

2012-02-21T14:28:00.002-08:00

Gluten free Pasta with Pesto Sauce

Feb. 22, 2012 This weekend we had a couple of friends over for dinner, one with a gluten intolerance. Of course, our menu is always gluten free but when I cook for friends I don't like to stray too far from what they might be comfortable with. I started the menu with one of our standards, Pasta with Pesto Sauce. Since I have basil growing on my porch all the time, I usually have enough around if I want to throw together this quick recipe. The salad was a combination of greens with oranges, apples, fennel and dried cranberries with a citrus dressing. The vegetable was a combination of carrots, leeks and mushrooms, which made a nice color compliment with the green pasta sauce. The pesto pasta is a super fast dinner to put together. Literally in the time it takes to cook the pasta, the pesto sauce is made and ready to toss into the pasta. Generally, I prefer using a fusilli with this sauce but I didn't have any on hand. This sauce is so tasty it really doesn't matter what type of pasta you choose. For a nice twist, chop 1/4 cup oil packed sun-dried tomatoes and mix in just before serving.

Gluten free Pasta with Pesto Sauce

2 cups basil, packed tightly in cup, no tough stems

2 garlic cloves, roughly chopped

¼ cup pine nuts or walnuts

½ cup olive oil

¾ cup Parmesan cheese, grated

¼ tsp. kosher salt

Fresh ground pepper to taste

12 oz. gluten free pasta of choice

Starchy pasta water, as needed

Combine the basil, garlic, nuts and olive oil in your food processor. Blend until all ingredients are finely chopped. Add the cheese and blend until all cheese is incorporated with the basil mixture. Add salt and pepper to taste. Set aside. Cook pasta in salted water according to package directions. When pasta is done, set aside 1 cup of pasta water. Drain pasta and return to pan. Mix in the pesto sauce. Add pasta water, as needed, to make the sauce creamier. (Be careful not to add too much of the water.) Serves 4.

Gluten free Tomato Zucchini Quiche

2012-02-19T12:01:00.001-08:00

Gluten free Tomato Zucchini Quiche

Feb. 20, 2012 Quiche is a fast dish to put together, if you are using a premade gluten free pie crust. I’ve gotten in the habit of making enough crust for 2 full pies or 4-single crust pies and then freezing the extra dough in single crust servings. Then all I have to do is remember to move the dough from the freezer to the refrigerator in the morning and roll out the dough in the evening when it is time to start dinner. If you are intimidated about making your own crust check in your grocer’s freezer—if you don’t find it there ask them to order it for you. The rest of the recipe takes about 3-4 minutes to prep. The link for the pie crust below belongs to Carol Kicinski from her blog at Simply Gluten Free.
On this quiche, I forgot to pull the dough and luckily I had a gluten free crust in the freezer which defrosted quickly for me. I served the quiche with sautéed bok choy with red onions and a lettuce, orange, and jicama salad. If you are not lactose intolerant and would like to make a richer quiche, use half and half in place of 1/2 cup of milk and use whole milk for the remainder.

Gluten free Tomato Zucchini Quiche

3 eggs, beaten

1 ½ cups milk (I used 1% Lactaid)

4 oz. cheese of your choice, grated

(I used Cabot’s lactose free Cheddar)

½ tsp. salt

½ tsp. dry mustard

1 plum tomato, sliced ¼ inch thick

½ zucchini, sliced ¼ inch thick

1 gluten free uncooked pie crust (see link below)

Prepare single pie crust as per recipe link or use a premade gluten free pie crust. Preheat the oven to 375 degrees. Beat eggs and then add milk, salt and mustard and mix well. Sprinkle cheese over the bottom of the crust. Pour mixture into the pie crust. Top with tomato slices and zucchini as desired. Bake in the preheated oven for 45 minutes or until the center of the quiche is set.

Link- http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html

Black-eyed Peas and Kale Stew

2012-02-16T12:35:00.001-08:00

Feb. 17, 2012 Alan and I both enjoy all types of beans, so I was trying to develop a new dish with the beans in a starring role. I’ve also been trying to use the dark green vegetables (kale, chard, spinach, bok choy, etc.) more often. It seems like every time I pick up a food magazine there is an article about how wonderful these leafy greens are for your health. So with this in mind the following stew is chocked full of fiber, vitamins, minerals and most important flavor.

Black-eyed Peas and Kale Stew

1-cup onion, chopped

2 garlic cloves, minced

2 Tbsp. olive oil

2 cups gluten free vegetable stock

14 oz. can diced tomatoes

1 bunch of kale, cleaned and chopped, remove stems (about 8 cups)

16 oz. bag of frozen (or fresh) black-eyed peas

2 cups red potatoes, cut in half and sliced

½ tsp. oregano

Salt and pepper to taste

Sauté onion and garlic in oil until soft, then add all the remaining ingredients except potatoes. Cook over medium heat for about 15 minutes. Add the potatoes and then cook for an additional 10-15 minutes until potatoes are soft. Serves 4.

Fish with Corn, Tomato and Zucchini

2012-02-14T14:02:00.000-08:00

Feb. 15, 2012 While visiting in Marathon, we went fishing on a local “party” boat, The Marathon Lady. We were able to catch about a dozen keepers of varied species. The first night, we enjoyed some yellow tail snapper with a lemon butter sauté. The following evening there were not enough fish of any one species to “star” in a recipe, so I went with something with a Mexican flair.

Fish with Corn, Tomato and Zucchini

1½-pound fish (any mild white fish will work)

1 Tbsp. olive oil

1 small onion, sliced

2-garlic clove, minced

2 Tbsp. olive oil

2-3 tomatoes, chopped

1 zucchini (or chayote), cubed

1-cup corn (frozen or canned is fine)

2 Tbsp. fresh lime juice

½ tsp. hot sauce or to taste

Salt and pepper to taste

Topping

2 oz. gluten free corn chips, crushed

(or more, if desired)

2-4 oz. cheddar, grated (I used Cabot’s lactose free)

Preheat oven to 425 degrees. Sauté the onion and garlic in olive oil until they are soft, then add tomato, zucchini and corn to the pan. Continue cooking until they are done, toss with lime juice, hot sauce and salt and pepper to taste. Meanwhile, in another pan sauté the fish until translucent; once it is cooked remove from the pan and place in bottom of 9X13 inch casserole pan sprayed with vegetable spray. Cover with sautéed veggies, top with crushed corn chips (I used blue corn chips but any gluten free corn chip would work) and then top with the grated cheese. Bake in oven until heated through (about 5 minutes) and cheese is melted.

Orange Cole Slaw

2012-02-12T06:38:00.000-08:00

Orange Cole Slaw

Feb. 13, 2012 While visiting in Marathon, we had fish almost nightly. We don’t indulge in fried foods on a regular basis but I have to admit that fried fish is a treat we enjoy. The yellow tail snapper was dipped in an egg batter and then rolled in a gluten free corn meal mix that was spiked with some gluten free seafood seasoning. The fish was fried in an electric skillet using canola oil. Served alongside the fish we had some mashed red potatoes and cole slaw with a new twist. Since we are in the middle of citrus season, oranges are at their best. The orange sections along with a slightly sweet and sour dressing was a nice accompaniment for the fish.

Orange Cole Slaw

3-3 ½ cups green cabbage, finely chopped

3 scallion tops, chopped

1 carrot, grated

¼ cup mayonnaise (or more if needed)

1-2 Tbsp. apple cider vinegar (adjust to taste)

1 Tbsp. honey

1-2 oranges- peel, cut in sections, membrane removed

Combine chopped cabbage, scallion and carrot in a large bowl. In a small bowl combine the mayonnaise, vinegar and honey. Toss the dressing with the cabbage mixture. Peel oranges and remove sections from the membrane. Toss orange sections gently with the cabbage. Serves 4.

Shrimp with Mango Rice

2012-02-10T07:59:00.000-08:00

Gluten free
Shrimp with Mango Rice

Feb. 10, 2012 I realize that a lot of the country is still having freezing temperatures and there are snowdrifts in your yard in the morning, so perhaps this recipe sounds a little inappropriate. That is all the more reason to serve this delightfully sunny type of dish. I have never tried combining shrimp with mango before but I will be experimenting with this combination some more. I made enough to serve 4, which meant leftovers for us. Initially, I served the rice and shrimp separately, which was delicious. For the next meal, I combined the rice, mango and shrimp and it was equally wonderful.

Mangos are one of my favorite fruit, in heavy competition with raspberries for first place. Normally, Alan is not a big a fan of mangoes, but this dinner he labeled “great.” This is definitely going into our regular menu rotation.

Shrimp with Mango Rice

1 ½ pound shrimp, cleaned and deveined

¼ cup butter or non-dairy spread

2 Tbsp. olive oil

4 garlic cloves, finely minced

½ cup white wine or dry vermouth

¼ cup lemon juice

2 cups water

1-cup brown rice

½ tsp. salt

1-cup mango, fresh or frozen, defrosted, cut in ½ inch cubes

3 scallion tops, chopped

2 Tbsp. butter or non-dairy spread

Start by boiling salted water for the brown rice. Once water comes to a boil add the rice, cover and reduce heat to simmer. Cook for approx. 45 minutes (or as per package) until done. Meanwhile cut up mango and chop scallions. When rice is done toss in the mango, scallions and butter.

A few minutes before the rice is done, melt the butter in a fry pan, add olive oil and garlic, cook for about 2-3 minutes and then add olive oil, wine and lemon juice. Cook an additional 2-3 minutes over a medium high heat. Follow this by adding the shrimp. (If you are using frozen shrimp, make sure they are thoroughly defrosted.) Cook the shrimp on one side for 1-2 minutes until pink and then flip to other side. Cook an additional 1-2 minutes until pink. Check one of the largest shrimp to make sure they are cooked through, remove from heat and serve immediately.

Grilled Portabella Mushroom Sandwiches

2012-02-07T10:35:00.000-08:00

Feb. 8, 2012 We’re back on the road again for a short jaunt down to Marathon Key for a watercolor workshop for Alan. Local fish and shellfish will be on the menu this week, but we started off with a tasty vegetarian meal. We are both very fond of portabella mushrooms, so this is a quickie way to prepare them. Even a meat eater, like Alan, enjoyed the meal and is looking forward to having them prepared this way again soon. Grilled onions take the mushrooms to a whole new level.

Grilled Portabella Mushroom Sandwich

2 large portabella mushrooms

1 Tbsp. olive oil

1 Tbsp. balsamic vinaigrette salad dressing

Red leaf lettuce

Tomato slices

Small sweet onion, thinly sliced, grilled

1 Tbsp. olive oil for grilling onions

2 gluten free buns (I used Udi’s)

Sauce

¼ cup mayonnaise

¼ cup fresh basil, chopped

2 Tbsp. sun-dried tomatoes, packed in oil, chopped

Clean mushroom and remove stems (reserve for another use.) Combine the salad dressing and olive oil. Pour 1 Tbsp. of the mixture in each mushroom cap (gill side up.) Let the marinade sit on the mushrooms for 30-60 minutes. Mushrooms can be cooked on a grill outside or, if weather dictates, they can be cooked under the broiler. Cook for approximately 5 minutes on each side until tender.

Meanwhile combine mayonnaise, basil and sun-dried tomatoes to put on the bun along with other toppings of your choice. Sauté the onions in olive oil and serve over the top of the mushrooms. Top with lettuce and tomato, if desired.

Quinoa Stuffed Cabbage Rolls

2012-02-05T04:52:00.000-08:00

Feb. 6, 2012 For some reason, I have been craving stuffed cabbage lately. Granted this is a very strange thing to have a craving for, but it has been a very long time since I’ve made it. I wanted to try to make a vegetarian version with quinoa. The recipe below is the results of my efforts. I think it's a winner, I hope you agree. Dinner was served with mashed maple butternut squash and a tossed salad.

Quinoa Stuffed Cabbage Rolls

12-18 cabbage leaves

½ pound bella mushrooms, chopped

1-cup onion, chopped

2 Tbsp. olive oil

Water, if needed

1 tsp. oregano

¼ - ½ tsp. hot sauce (or more to taste)

15 oz. can diced tomatoes, drained

2- cups water

1-cup quinoa (rinse before using or buy pre-rinsed brand)

½ tsp. salt

Sauce

15 oz. plus 8 oz. can tomato sauce

6 Tbsp. apple cider vinegar

3 Tbsp. brown sugar
hot sauce to taste

Start by bringing 2 cups of salted water to a boil, add quinoa and reduce heat to simmer. Cover pan and cook for approximately 15 minutes, until all water is absorbed in the quinoa. Meanwhile, start sautéing the onions and mushrooms in a large fry pan. Add cabbage leaves to the pan and cover, steam the cabbage in the liquid from the mushrooms. You may need to add a little water to the pan to prevent burning of the onions and mushrooms.

Once the veggies are tender and the quinoa is done, combine the two. Add diced tomatoes and seasoning. The filling will make 18 cabbage rolls. The number of cabbage leaves needed depends on the size of the leaves. Large leaves can be cut in half to make two rolls. Cut away heavy vein part of the leaves. Place 2 heaping spoonfuls of filling in each leaf and roll. Place with the seam side down. Repeat until all filling is used.

Combine tomato sauce, brown sugar and vinegar. Adjust vinegar and sugar to your taste. Add hot sauce to taste. Pour over the top of the cabbage rolls. Bake in a 350-degree oven for 30 minutes.

Gluten free Baked Cherry Dessert

2012-02-02T11:06:00.000-08:00

Gluten free Baked Cherry Dessert

Feb. 12, 2012 The following is a super easy and tasty dessert to throw together. It does take a while to bake, but prep is completed in just a few minutes. If you are looking for a Valentine inspired dessert, this one fills the bill. I’ve always loved the combination of cherry with almond. In this recipe the almond is a mild undercurrent of flavor. For a little additional decadence, top with ice cream or non-dairy ice cream

Gluten Free Baked Cherry Dessert

2 cups frozen unsweetened dark sweet cherries, defrosted

2 eggs, lightly beaten

1-cup milk or non-dairy milk

¼ cup almond flour

¼ cup all-purpose gluten free flour

¼ tsp. xanthan gum

¼ cup sugar or equivalent of Splenda or Stevia in the Raw

1 tsp. almond extract

Preheat oven to 350 degrees. Pour defrosted cherries in bottom of an 8X8X2 pan. Combine all the remaining ingredients in a bowl and mix well, pour over the top of the cherries. Bake for approx. 50-55 minutes until set and golden brown.

Sally’s Bakery in Atlanta

2012-01-31T14:34:00.000-08:00

Sally's gluten free chocolate chip cookies

Flying into Atlanta this past week to visit with daughter Nicole, I knew before landing that she would line up at least one gluten free place to check out. Eating was definitely secondary on this trip. With her recent engagement to longtime beau, Robert, we were focused on deciding on the venue and selecting a wedding dress. With both of those missions accomplished, we could squeeze in time to check out a gluten free bakery in nearby Sandy Springs.

Upon entering the small bakery, we were hit with the wonderful fragrance of fresh baked goods. On the counter, we found a tray filled with scrumptious treats. Mini chocolate chip cookies, pumpkin bread, banana bread and CLAW (cinnamon, raisin, walnut) bread were offered for sampling. All were yummy. Many of their items are also egg and dairy free. In addition to the breads and cookies, they also offer muffins, cakes and take and bake pizzas.

After sampling everything on the tray, at least twice, we decided on a loaf of the delicious, spicy pumpkin bread. We could easily have purchased one of everything they offer, but we showed considerable restraint by walking out the door with only one item.

If you happen to find yourself in the Atlanta area, I would positively recommend Sally’s. They also ship orders, so even if you are not visiting the city, you can enjoy their goodies. They are located at 5920 Roswell Road Suite 108a, Sandy Springs. Phone-404-847-0211. Web site- www.sallysbakery.com Email- sallysbakeryatlanta@gmail.com

Corn and Zucchini Mix

2012-01-27T06:35:00.000-08:00

Jan. 25, 2012 The following is a frequent side dish at our place. It is something I can make just about year round. Zucchini is almost always available in Florida and if fresh corn is not around, the frozen really works just as well. It takes only a few minutes to put it together.

Corn and Zucchini Mix

2 Tbsp. olive oil

1 large shallot, minced

2 medium zucchini cut in ½ inch cubes (approximate)

2 fresh ears of corn, cut off kernels (or 2 cups frozen corn, defrosted)

Salt and pepper to taste

1 Tbsp. butter or non-dairy spread

Sauté shallots in olive oil until translucent and then add zucchini. Continue cooking until zucchini is almost tender. In last few minutes, add the corn, salt and pepper, cook until zucchini and corn are tender. Toss with butter just before serving. Makes 4 servings.

Gluten free Minestrone Soup

2012-01-24T07:59:00.000-08:00

Gluten free Minestrone Soup

Jan. 25, 2012 Typically by this time of year we would be enjoying soup at least once or twice a week. We are both big fans of homemade soup. This year the weather in Florida has been mild. It’s a little hard to get excited about hot soup on a day when the temperatures have been up in the low 80’s. I had ham in the freezer left from Christmas that I wanted to use; therefore I had a ham bone which is really only good for making soup---so soup it was. The recipe can be easily converted to vegan but the ham bone does add a nice layer of flavor.

Once the broth is ready it takes very little to time to prep the soup and get it on the table. I served it with a tossed green salad, so we got in a lot of our veggies for the day with this meal.

Minestrone Soup

2½ quarts water

1 meaty ham bone

(For vegan soup, delete bone and water and use 2½ quarts gluten free vegetable stock)

1 medium onion, chopped

2 cloves garlic, minced

1 Tbsp. olive oil

2-3 carrots, peeled and sliced in coins

2 stalks of celery, sliced

15 oz. can diced tomatoes

15 oz. can kidney beans, drained and rinsed

15 oz. can garbanzo beans, drained and rinsed

1 tsp. dried oregano

Salt if needed

½ bunch kale, cleaned, stem removed and chopped

1-cup gluten free pasta

If using the ham bone, I recommend cooking the bone in the water for at least an hour and then refrigerate the broth until the next day to skim any fat from the top. When starting the soup bring the ham broth or vegetable stock to a low boil, while the broth is getting hot, sauté the onion and garlic in oil until translucent. Add onion, garlic, carrots, celery, tomatoes, beans and oregano to the pot. If there is any meat left on the ham bone, add this to the soup. Cook until the carrots and celery are almost tender, about 15-20 minutes. Bring soup up to a medium boil and add the kale and pasta, add salt if needed. Cook an additional 10-15 minutes until the pasta is done. Serves 6.

Butternut Squash and Tomato Casserole

2012-01-22T09:21:00.000-08:00

Butternut Squash and Tomato Casserole

Jan. 23, 2012 I’m always looking for different ways to serve the variety of winter squashes. Butternut squash is one of my favorites. This recipe has a little kick because of the cayenne pepper, and if you like your food spicy you should definitely add more. We like our food relatively mild, so for our taste the 1/8 tsp. was just right. This is a perfect vegetarian dinner. In fact, the first time I made the casserole it was my entrée, but then the leftovers became a side dish along with some leftover ham. (Talk about an easy dinner!)

Butternut Squash and Tomato Casserole

1 small butternut squash, peeled and seeded, cut in ¼ inch slices

1 large sweet onion, sliced

1 Tbsp. olive oil

6-8 plum tomatoes cut in ¼ inch slices

½ tsp. cumin

½ tsp. garlic powder

½ tsp. coriander

1/8 tsp. cayenne pepper (or more if desired)

½ tsp. kosher salt

1 ½ cup coconut milk

¼ cup fine gluten free breadcrumbs

8 oz. cheddar cheese, grated (I use Cabot’s lactose free)

Steam squash in boiling salted water until tender but not mushy. Meanwhile, sauté onion slices in olive oil until tender. In a 9X13 inch casserole, layer the squash, then onions, topped with the tomato slices. Combine the coconut milk with the spices and breadcrumbs, pour combination over the vegetables. Cover with foil and place in a 375-degree oven for 45 minutes. After 45 minutes, remove the foil and sprinkle with cheese, return to oven for 10-15 minutes until cheese is melted and slightly browned. Will serve 4 as a main entrée or 6-8 as a side dish.

Eggplant Rollatini—Gluten free

2012-01-19T12:00:00.000-08:00

Eggplant Rollatini--Gluten free

Jan. 20, 2012 Over the past few weeks, I have made several eggplant dishes. My sister-in-law, Diane, has frequently bemoaned the fact that she purchases the beautiful vegetable and then fails to do anything with it because she is not certain how to prepare the eggplant—so she winds up throwing it away (actually the iguanas in her backyard enjoy them) as it begins to look not so pretty a couple of weeks later. She has been visiting with us the past few weeks and so I have upped our intake of eggplant in order to share my excitement with this wonderful and flexible vegetable. Hopefully, when she returns home to Belize the eggplant will be served on their dinner table instead of becoming snack food for the reptiles in her yard.

Eggplant Rollatini—Gluten free

1 ½ pound eggplant, peeled and sliced in 1/8 inch slices, lengthwise

2 eggs, beaten

¼ cup milk

2 cups dried gluten free bread crumbs

15 oz. ricotta cheese

1 egg, beaten

½ cup dried Parmesan cheese

24 oz. jar gluten free spaghetti sauce

½ pound mozzarella, sliced or grated

¼ cup Parmesan cheese

Combine first 2 eggs with milk and mix. Dredge sliced eggplant in the egg mixture and then in the bread crumbs on both sides. Place eggplant slices on a jellyroll pan that has been brushed with olive oil. Broil eggplant on both sides until golden brown—about 5-7 minutes on each side. Combine ricotta, egg and ½ cup Parmesan in a bowl. Pour about 1/3 of the spaghetti sauce in the bottom of an 11X8X2 inch casserole dish. Spoon 3-4 Tbsp. of ricotta mixture in the middle of the breaded eggplant slices and roll, place seam side down in the pan. (You can combine 2 or 3 of the shorter slices to create a roll, if needed.) Top with the remaining sauce. Top sauce with the mozzarella cheese and then sprinkle with remaining Parmesan cheese. Bake in preheated 350-degree oven for 30 minutes until heated through and cheese is a golden brown. This will make 8-10 rolls and will serve 4-5.

Helena's Traditional Lemon Meringue Pie-Gluten free

2012-01-15T11:13:00.000-08:00

Helena's Traditional Gluten free Lemon Meringue Pie

Jan. 16, 2012 For many years my husband, Alan, had asked me to make Lemon Meringue Pie like his Mom, Helena. I’m sure many of you know how intimidating it is to try to measure up to the pies that Mom used to make, especially when converting them to gluten free. As it turns out, the filling for Lemon Meringue Pie is gluten free because cornstarch and eggs are used as the thickener. Once I finally got up nerve to make the pie, I found out how easy it was to make. Alan deemed it “as good as Mom’s. “ There is no higher compliment.

Helena’s Traditional Lemon Meringue Pie

1 baked 9-inch gluten free pie crust (see note below)

1-cup sugar (or ½ and ½ with Splenda works too)

¼ cup cornstarch

1 ½ cup cold water

3 egg yolks, slightly beaten

¼ cup lemon juice

1 Tbsp. non-dairy spread or butter

Meringue

3 egg whites

¼ tsp. cream of tartar

1/3 cup sugar

Combine sugar and cornstarch in saucepan. Stir in water, add in egg yolks and mix well. Cook the combination over medium heat, stirring constantly until it comes to a boil for one minute. Remove from heat and add lemon juice and butter. Pour the hot mixture into the baked crust. Mix egg whites in a medium bowl until they start to form soft peaks, add the cream of tartar, and slowly add sugar until the eggs form stiff peaks. Spread the meringue over the hot lemon mixture to the edges of the crust. Put in a preheated 350 oven for about 15-20 minutes, or until meringue is a golden brown. Let cool down for 30 minutes and then place in refrigerator for at least 3 hours before serving.

Note: Carol Kicinski’s blog-- Simply Gluten Free provides a "perfect" gluten free pie crust. Link for her site is to the right under heading for gluten free sites.

Gluten free Pastitsio

2012-01-12T12:06:00.000-08:00

Gluten free Pastitsio

Jan. 13, 2012 This Greek recipe is another one of our favorites, but it had fallen off our menu rotation a while ago and we both enjoyed having it for dinner again recently. The recipe is rather flexible. It contains meat but if you want to make it a vegetarian dinner just substitute a half-pound of sautéed mushrooms for the ground beef. It can also be lactose free by adding a lactose free cheddar cheese instead of the feta and by using lactose free milk for the custard. Any of these variations will result in a yummy casserole, which tastes even better as leftovers the following day. I prefer to serve it once it has cooled down rather than straight from the oven. I served it with swiss chard chips and salad.

Gluten free Pastitsio

½ pound ground beef (or sliced mushrooms in 1 Tbsp. olive oil)

1 medium onion, chopped

3 clove garlic, minced

2 Tbsp. olive oil

15 oz. can diced tomatoes

¼ tsp. dried thyme

½ tsp. kosher salt

1 tsp. cinnamon

8 oz. gluten free fusilli (I used the Tinkyada brown rice pasta)

3 slightly beaten egg whites

½ cup feta cheese (or lactose free cheddar cheese)

Custard

1/3-cup butter or non-dairy spread

1/3-cup cornstarch

¼ tsp. cinnamon

3 cups milk or lactose free milk

3 slightly beaten egg yolks

¼ tsp. kosher salt

Cook pasta according to package directions in salted water. Meanwhile, sauté beef until brown or mushrooms until tender. In a separate pan sauté the onions and garlic in olive oil until tender. Combine beef (or mushrooms) with onions, garlic, tomatoes, thyme, salt, cinnamon, cooked pasta, egg whites and cheese. Pour into a 3-quart casserole pan.

In a 2-quart saucepan, combine butter and cornstarch over low heat until butter is melted and the cornstarch is incorporated into the butter.

Over medium heat, slowly add milk and then egg yolks and salt. Stir constantly over heat until custard thickens. Pour over the casserole and sprinkle with cinnamon. Bake in a preheated 375-degree over for 40 minutes. Serves 6.

Stuffed Eggplant with Quinoa

2012-01-10T09:02:00.000-08:00

Gluten free Stuffed Eggplant with Quinoa

Jan. 11, 2012 Eggplant is one of those vegetables that seems to jump into my basket on just about every trip to the produce market. They always look so beautiful and they are such a flexible vegetable to cook with. They combine well with onion, garlic and tomatoes—and if you have read my blog for any length of time at all, you see this trio repeated often. Quinoa is also a favorite, which I have discussed before. The nutrient density of quinoa makes it a real winner and I like to include it in our diet frequently. These take a little time to bake (40 minutes) but the prep is really fast. Once you get the prep out of the way; you just stick it in the oven and ignore it until your timer goes off. I served it with mashed butternut squash with a touch of maple syrup added.

Stuffed Eggplant with Quinoa

1 large or 2 medium eggplant

2 Tbsp. olive oil

1 medium onion, chopped

2 garlic cloves, minced

3-4 plum tomatoes, chopped

½ pound mushroom, chopped

1 tsp. dried oregano

½ tsp. salt, or more to taste

Combine with cooked quinoa, as below, using cooking directions on package.

1-cup water

½ cup quinoa, rinsed thoroughly

¼ tsp. salt

Topping

½ cup Parmesan cheese, grated

Start by rinsing the quinoa (or use pre-rinsed brand) and bringing salted water to a boil. Cook according to package directions. Meanwhile, heat large fry pan over medium heat. Add olive oil to pan, add chopped onions and garlic. As the onion/garlic start to cook, chop the tomatoes and mushroom and add them to the pan. Scoop the meat out of the eggplant shell (leave ¼ inch on all sides.) Chop the eggplant in ½ inch cubes and add to the fry pan, add the oregano and salt, stir well. Reduce heat to medium low, cover pan and cook for 10-15 minutes until all vegetables are tender. Preheat oven to 350 degrees. When vegetable mix in ready, spoon the mixture into the shells. Top with Parmesan cheese. Cover with a foil tent to prevent the cheese from burning. Cook for 40 minutes or until heated thorough and the cheese is golden. Serves 4.

Fennel Tomato Pasta

2012-01-08T11:27:00.000-08:00

Gluten free Fennel Tomato Pasta

Jan. 9, 2012 One of our all time favorite veggies is fennel, but for some reason I had never thought to marry this with pasta. But, I recently had a fennel bulb in the refrigerator and nothing special planned for dinner. The thought of mixing fennel and pasta came to mind and thank goodness it did. This is a wonderful combination and it couldn’t be much easier to put together. Just start the sauce a few minutes before the pasta and you will have dinner on the table before you know it.

Fennel Tomato Pasta

1 medium fennel bulb, cleaned, stalk removed, rough chop

1 medium sweet onion, chopped

4 large garlic clove, minced

2 Tbsp. olive oil

14 oz. can diced tomatoes

½ cup white wine or dry vermouth

¼ cup fresh basil, chopped

1 tsp. fresh thyme or ½ tsp. dried thyme

¼ tsp. kosher salt

¼ tsp. fresh ground black pepper

2 Tbsp. butter or non-dairy spread

If needed, ¼ cup pasta water (more or less) to thin sauce

8 oz. gluten free pasta (I used Scharr’s fusilli)

Top with ½ cup fresh basil, sliced

Start by sautéing onion and garlic in olive oil. Add chopped fennel bulb and continue cooking over medium low heat until the onion and fennel are tender. Add the tomatoes and wine, cook for an additional 5 minutes to cook down the wine. Add the basil, thyme, salt, pepper and butter. If needed, add some of the pasta water to adjust the thickness of the sauce.

Toss the sauce with the gluten free pasta of your choice, which has been cooked in salted water, according to the package directions. Top the pasta with fresh basil. Serve with fresh grated Parmesan cheese.

Egg and Cheese Casserole- Gluten free

2012-01-05T15:42:00.000-08:00

Gluten free Egg and Cheese Casserole

Jan. 6, 2012 The following recipe is one that our family has used for decades—literally. It is a wonderful breakfast to have when you have company in the house because it is hands off once you've done the prep, which is minimal. I usually pair it with sliced ham and some fruit. The recipe can be jazzed up with sauteed onions, mushrooms, or green pepper, but then you are making more work for yourself; the basic recipe is

always a hit.

Egg and Cheese Casserole

8 slices gluten free bread (I use Udi’s)

6 eggs, beaten

2 ½ cups milk or lactose free milk

8 oz. aged cheddar, grated (I use Cabot’s lactose free)

½ tsp. salt and pepper

1/8 tsp. turmeric

Cut or tear half the bread slices in ½ - 1-inch squares and place in

2 ½ - 3-quart casserole dish, which has been sprayed with vegetable spray. Beat eggs, milk, salt and turmeric in a bowl. Pour half of the egg mixture over the bread. Spread half the cheese over this. Repeat with a second layer. Place in a preheated 325 degree oven for 1 hour or until knife inserted comes out clean and casserole puffs in the center.

Serves 6.

Flan

2012-01-02T11:14:00.000-08:00

Jan. 2, 2012 One of my all time favorite desserts is flan. It is also gluten free, so no concerns about that. The Hotel Tierra Maya in Xcalak offered flan on the menu most evenings, so I was in luck when it came to selecting a dessert. The following recipe is the traditional used in Mexico and Latin America. The use of evaporated milk has been part of their culinary history since the 1800’s. Part of the appeal, of course, was the fact that the milk could stand up to the tropical heat without refrigeration. (They use a lot of sweetened condensed milk for the same reason.) But the evaporated milk provides a richness that you just don’t get from regular milk. Hope you enjoy it as much as we did.

Flan

½ cup sugar

3 eggs, beaten

13 oz. can evaporated milk

1/3 cup sugar

2 tsp. vanilla extract

1/8 tsp. salt

Heat ½ cup sugar in saucepan over medium heat, stir constantly, stir until sugar is melted and turns a golden brown. Pour syrup into 4-6 oz. custard cup to coat the bottom and allow it to harden.

While you are mixing the custard, bring a pot of water to a low boil and preheat your oven to 350 degrees. Mix the remaining ingredients in a mixing bowl and then pour into the custard cups. Place the custard cups inside a 9X13X2 inch pan and then pour the hot water in the pan to within a ½ inch of the top of the flan. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from the hot water, so they will not continue cooking.

You can unmold immediately or place in the refrigerator and unmold later. To unmold later, place the cups in hot water for 30-45 seconds, so the sugar will release from the bottom of the cup. (Placing the custard cups in the microwave for about 30-45 seconds each also works.) Cut along the edge of each cup. Place plate over the custard cup and invert.

Makes 4 servings.

Alan's Guacamole

2011-12-30T12:19:00.000-08:00

Dec. 30, 2011 While visiting in Mexico, Alan and I usually eat guacamole at least once or twice a day. This trip did not provide quite as much as we would normally consume, though we did have our first margaritas accompanied by guacamole and corn chips shared with our friends and travel companions, Rich and Gloria. So spotting some perfectly ripe Hass avocados in the produce market upon our return to the States, I knew we would be enjoying guacamole that evening.

In our household, Alan is responsible for barbeque, mashed potatoes and guacamole. These are his special talents and I’m always happy to let him contribute to the menu. The following is his recipe. Enjoy with gluten free corn chips.

Alan’s Guacamole with Corn Chips

2 ripe Hass avocado or one Florida avocado

1 medium clove garlic, very finely minced

1-2 Tbsp. shallot or onion, very finely minced

1 Tbsp. mayonnaise

½ -1 tsp. chili powder

¼ tsp. ground dry mustard

1-2 tsp. lemon or lime juice

Kosher or sea salt, to taste

Fresh ground pepper, to taste

Remove meat from the avocado and place in a bowl. Roughly mash and then add remaining ingredients and mix well. Adjust all seasonings to your taste.

Barbeque Belizean Chicken

2011-12-28T19:06:00.000-08:00

Dec. 28, 2011 While visiting with Alan’s sister, Diane, in Bullet Tree Falls Village in Belize, we were invited to dinner with our old friend, Dilsea. A native Belizean, she had visited us in the U.S. a few years ago along with Diane. During her stay, we were treated to a variety of outstanding Belizean dishes. The following recipe is the dinner we enjoyed during our recent visit to her home. The recipe requires advance planning. You'll want the chicken to marinade overnight in order to achieve the full flavor of the marinade. The chicken was accompanied by cole slaw and freshly made corn tortillas, yummy!

Barbeque Belizean Chicken

5 pounds chicken pieces of choice ( I cut the chicken breasts in half to reduce cooking time), bone-in and skin on

½ cup lime juice

2 small onions, cut in quarters

4 cloves garlic

1 Tbsp. gluten free soy sauce

1 stick celery

½ block recado colorado para adobo (available in most large grocery stores or Latin American markets)

1 tsp. dried oregano

½ tsp. salt

½ tsp. ground pepper

Starting with the lime juice, put all ingredients together in a blender. Marinade chicken in the marinade in the refrigerator overnight. About 30 minutes before cooking, remove the chicken from the refrigerator to get meat to room temperature. Cook over grill over your choice until chicken is done (approximately 40 minutes) depending on heat of the grill and size of the chicken pieces. Serves 8-10.

Mexican Squash Soup

2011-12-26T15:47:00.000-08:00

Dec. 26, 2011 We returned from our Mexican and Belizean adventures just two days before Christmas and somehow managed to pull together our traditional family celebration. But I promised some of the recipes we enjoyed while traveling, so the following is not a Holiday dish or a how to use the leftovers recipe. It is a super simple soup to put together. From start to finish, you will be sitting down eating dinner in under 30 minutes.

Mexican Squash Soup

2 cups gluten free vegetable (or chicken) stock

1 russet potato, peeled and cut in ½ inch cubes

1-15 oz. canned diced tomatoes with liquid

1-15 oz. small white beans or black beans, rinsed and drained

3 medium zucchini or summer squash, ½ inch slices

2 cups frozen corn

2 Tbsp. olive oil

1 medium onion, chopped

2 large garlic cloves, minced

1 tsp. ground cumin

½ tsp. dried oregano

salt and fresh ground pepper to taste

Bring the stock to a low boil and add the potatoes cubes-cook for 10 minutes. Meanwhile, pour olive oil in a medium fry pan over medium heat, add onion and garlic and sauté until tender. At this point, add the onion/garlic mix to the stock. Add the tomatoes, beans, zucchini, corn, cumin and oregano. Stir. Cook until potatoes and zucchini are tender. Add salt and pepper to taste. Serves 4.

Gluten free Quinoa and Chickpea Burgers

2011-12-19T16:48:00.000-08:00

Gluten free Quinoa and Chickpea Burger

Dec. 19, 2011 We are still traveling out of country and my wifi availability has been limited. We've been doing more eating out than cooking, due to our accomodations, however, I do promise to whip up some of the Belizean and Mexican treats that we have been enjoying when we get back home next week. I love the brown rice veggie burgers I make (July, 2011) but I knew that with a little effort I could figure out how to make a quinoa burger. The following is the tasty results. This burger is vegan, so it can fit into the diet of just about anyone. The recipe could be complimented with a tzatziki sauce (Greek yogurt and cucumber sauce) but I went the high calorie way and combined 2 parts mayo with 1 part ketchup and 1 part dill relish. It made a tasty thousand-island type of sauce, which was a nice compliment. I used the Udi’s gluten free hamburger buns because I happened to have some in the freezer but any gluten free bun or bread would work.

Quinoa and Chickpea Burgers

1-cup water

½ cup quinoa

¼ tsp. kosher or sea salt

1 cup onion, finely chopped

2 garlic cloves, minced

1 Tbsp. olive oil

1-15 oz. can chickpeas, rinsed and drained

½ cup carrot, grated

1 tsp. ground cumin

½ tsp. ground coriander

¼ tsp. ground black pepper

1-cup gluten free bread crumbs (or more if needed)

Gluten free buns

Bring water, quinoa and salt to boil and then reduce heat to simmer and keep covered with a lid until done, around 20 minutes. Meanwhile, sauté the chopped onion and garlic in the olive oil, when onions are soft, set aside. Grate carrot.

Next combine the cooked quinoa, onions, chickpeas, carrots and spices in a food processor. After these ingredients are well mixed and pureed, put in a bowl. Incorporate enough bread crumbs to create a non-sticky burger. Use ½ cup measure to portion burgers. Recipe will make 6 burgers. Sauté burgers over medium heat for about 5-6 minutes on each side or until golden brown. Top with condiments of your choice.

Oatmeal Chocolate Chip Walnut Cookie

2011-12-08T17:45:00.000-08:00

Dec. 9, 2011 Generally, I am not this organized, but I started making a few Holiday cookies early this year. They’ll be stale by the time we eat them, you may say. Actually, most cookies freeze very well. You can freeze the cookie dough or the baked cookies themselves, just remember to allow ample defrost time at the other end of the equation. The cookies, of course, (in most cases) can just be microwaved, if you didn’t allow enough time. The cookie dough, however, should be allowed to defrost overnight in the refrigerator.
Post to this blog may be delayed over the next two weeks as we do some traveling, but I promise to pick up some new ideas while we are traveling through Mexico and Belize.

Oatmeal Chocolate Chip Walnut Cookie

¾ cup plus 2 Tbsp. butter or non-dairy spread, softened

¾ cup brown sugar

½ cup white sugar

2 eggs

2 tsp. vanilla extract

1 ½ cup gluten free all-purpose bakery flour (see recipe below)

1 tsp. baking soda

1 tsp. ground cinnamon
1 tsp. xanthan gum

½ tsp. salt

3 cups gluten free rolled oats (I used Bob’s Red Mill)

1-cup walnuts, chopped

½ cup to 1-cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Beat butter and sugar together until creamy in a large bowl, add eggs and vanilla, mix well. In another bowl, combine flour, baking soda, cinnamon, xanthan gum, salt, oats, walnuts and chocolate chips, mix well. Stir this mixture into the egg/butter/ sugar mix. Combine mixtures thoroughly.

Using a melon ball scoop or tablespoon drop the cookies onto a cookie sheet sprayed with vegetable spray. Bake 9-12 minutes or until golden brown. Cool on cookie sheets and then cool completely on a wire rack. Makes about 3-3 ½ dozen cookies.

Cindy’s Gluten free All-purpose Bakery Flour

2 parts brown rice flour

2 parts white rice flour

1 part tapioca starch

½ part sweet rice flour

Gluten free Swiss Style Pork

2011-12-06T11:10:00.000-08:00

Gluten free Swiss Style Pork

Dec. 7, 2011 Arriving home late last night, I was a little flustered about what I was going to throw together for dinner. Luckily, I had pulled some pork from the freezer the day before, so once again pork came to the rescue. Pork is such a flexible main ingredient. It goes together well with a variety of sauces and flavors; and the meals are always quickly assembled. You’ll want to start boiling the water for your noodles first, otherwise the pork and accompanying sauce will be done long before the noodles. If the noodles are done first, just drain the water and toss them with a little butter or non-dairy spread and keep them covered until the pork and sauce are ready.

Gluten free Swiss Style Pork

1-pound pork tenderloin thinly sliced and pounded to tenderize

½ cup gluten free all-purpose flour

1/8 tsp. salt

1/8 tsp. pepper

2 Tbsp. olive oil

½ pound white mushrooms, sliced

1 large shallot, chopped

½ cup white wine or vermouth

½ cup half and half

Parsley to garnish

Serve over gluten free pasta of your choice cooked according to package directions.

Combine flour, salt and pepper on a plate; roll the pork in the flour until thoroughly covered. Pour olive oil into fry pan over medium heat. Cook the pork until browned on each side, this will probably take only 2-3 minutes—be careful not to overcook the pork. Remove chops and cover to keep warm. Add mushrooms, shallots and wine to the same pan with a cover and cook until mushrooms are tender. At this point remove the lid and cook until liquid is reduced to one third of original volume. Once liquid has been reduced stir in the half and half. Mix together with mushrooms and just keep over the burner until the sauce in warm. Return pork to the pan to mix with the sauce. Serve over cooked gluten free noodles of your choice. I used Sharr’s fusilli.

Note: I did not attempt to make this recipe with a non-dairy product. I’m not sure if a non-dairy half and half would result in the nice creamy sauce. If anyone tries it be sure to let me know if it works.

Shrimp à la Alan-Gluten free

2011-12-04T09:34:00.000-08:00

Dec. 5, 2011 Typically, Alan is the grill master in our home and even though he can cook, the kitchen is normally my domain. But recently I was laid up for a few days. The first couple of days we were able to manage with leftovers, but then the leftovers ran out. Alan stepped right in to take over the role of family chef. The following was Alan’s take on a rough recipe (no portions given) I had in my cookbook and it turned out very good indeed. So I renamed the recipe in his honor for being such a great husband.

Shrimp à la Alan

1-pound shrimp, peeled and deveined

2 Tbsp. butter or non-dairy spread

¼ cup olive oil

4 garlic cloves, finely minced

2 large shallots, finely chopped

¼ cup black olives, sliced

¼ cup green olives, sliced

1 large tomato, peeled and chopped

¼ cup white wine or vermouth

Juice of ½ lemon

¼ cup parsley, chopped

Pinch of white pepper

Salt, if needed

Once your initial prep is completed this meal goes together fairly quickly, so start cooking your rice before you start cooking the shrimp mixture. Cook rice according to package directions. Allow approximately 15 minutes to cook the shrimp sauce, so start cooking the sauce when there is 15 minutes left on the timer for the rice, but have everything already prepped—such as cleaning the shrimp, mincing the garlic, etc.

Start the sauce by melting the butter in a fry pan, add olive oil, garlic and shallots, cook until shallots are tender. Add the olives, tomato, white wine and lemon juice, cook until the tomato starts to break down and the sauce in reduced by half. Set aside until the rice is ready. When the rice is done take it off the burner but leave it covered so it will stay warm. Return the garlic/shallot mixture to a burner over medium heat. Add the shrimp and parsley to the mixture. Cook shrimp on one side until pink and then turn the shrimp to finish cooking. Season with white pepper and salt, if needed. Serve the shrimp and sauce over the rice. Will serve 2-4.

Smothered Chicken and Gravy-Gluten free

2011-12-01T15:22:00.000-08:00

Dec. 3, 2011 Alan loves when I serve a dinner with gravy; and this meal was no exception to the rule. So if the amount of gravy sounds excessive for your family you could probably cut it in half, but it turned out to be just right to yield two dinners for the 2 of us. The extra gravy was poured over brown rice on the side. Even though I was teasing Alan as we sat down to eat, it turned out that my portion was just as hearty as his.

Smothered Chicken and Gravy

2-2 ½ pounds boneless/skinless chicken thighs

¾ cup gluten free all-purpose flour

½ tsp. salt

¼ tsp. pepper

1/3 cup canola oil for frying

1 large onion, chopped

1 garlic clove, minced

2 Tbsp. olive oil

4 cups gluten free chicken stock

¼ cup + 2 Tbsp. gluten free all-purpose flour
salt and pepper to taste

Combine flour, salt and pepper. Roll chicken in seasoned flour until thoroughly covered and place in hot oil to fry until brown on one side then flip and cook on the other side until golden brown (about 5 minutes on each side). Remove chicken from pan and clean out the pan. Add olive oil to pan and sauté the onion and garlic. Cook until onions are soft. Toss the ¼ cup plus 2 Tbsp. flour in with the onions and stir well. Pour in the chicken stock and mix well. Return chicken to the pan and reduce heat to low. Cook over low until chicken is done, about 20-30 minutes. Remove chicken from pan, increase heat under the sauce until it comes to a low boil, stir constantly until the sauce has thickened and then remove from heat and serve. Serves 4.

Gluten free Strawberry Blintz

2011-11-29T10:08:00.000-08:00

Gluten free Strawberry Blintz

Nov. 30, 2011 The following recipe is one that I have not made in a very long time. It is one of those recipes that had been forgotten. We actually had this for dinner a few nights ago. Granted this is typically made as a breakfast or as a dessert, but it worked really well for dinner as well. Even though crepes may seem a little intimidating, they are actually easy to make and this dinner was on the table in less than 30 minutes. I used the gluten free pastry blend as the flour—you can find this back with the Chocolate Chip Cookie Cake recipe. I used frozen strawberries because it is a little difficult to find good fresh strawberries this time of year. Fresh berries might require a little less sugar. The recipe here will make 8-10 crepes, depending on the size you make. They tasted just as good as they look!

Crepes

1-cup milk (or dairy-free milk of your choice)

¼ cup cold water

2 large eggs

1-cup gluten free pastry flour

2 Tbsp. sugar (or sweetener of choice)

1/8 tsp. salt

Canola oil, butter or non-dairy butter blend for frying

Sauce

4 cups frozen strawberries

¼ cup sugar (I don’t think you can use a substitution here)

¼ cup water

1 Tbsp. cornstarch

Filling

1-cup ricotta cheese

¼ cup plain yogurt

¼ cup sugar (or sweetener of choice)

Topping

Confectioners sugar or whipped cream (or non-dairy cream)

Start by making the sauce. Place the strawberries, sugar and water in a covered saucepan over medium heat. Stir mixture occasionally. Meanwhile, make your filling. Combine the ricotta, yogurt and sugar in a small bowl and set aside. When the strawberries are defrosted, mash the strawberries, bring the sauce to a low boil and sprinkle in the cornstarch, continue stirring until the sauce thickens. This should just take 2-3 minutes. Remove from heat but keep covered, so the sauce will stay warm.

Now it is time to make the crepe batter, combine all the ingredients in a blender and mix until thoroughly blended. Place 1 tsp. of canola oil, butter or non-dairy butter in the bottom of a 9-inch stick free skillet over medium heat. (A water droplet should sizzle in the pan.) Pour a slight ¼ cup of batter into the pan, swirl the batter around the bottom of the pan. Once the crepe has set on one side (about 1-2 minutes), flip it and cook on the other side until set. Remove to a plate and continue with the rest of the batter until all the batter is gone. Add the oil of your choice to the fry pan as needed to prevent the crepes from sticking to the pan.

When all the crepes are made, it is time to assemble the blintzes. Place crepe on a plate, spoon in a heaping tablespoon of the filling in the center and then wrap the crepe around it. Continue until all crepes are filled.

Place desired number of blintzes on a plate and then top with strawberry sauce and confectioners sugar or whipped cream.

Note: Leftover crepes freeze well, just put a sheet of parchment paper between the crepes and then put them in a freezer bag. Remove as much air from the bag as possible. Defrost in the refrigerator.

Gluten free Candied Apple Cranberry Upside-Down Cake

2011-11-27T08:13:00.000-08:00

When I spotted the recipe for the Candied Apple Cranberry Upside-Down Cake, I knew I wanted to participate in the November 2011-Adopt a Gluten free Blogger Event. This was a recipe I had to try and to share, and I'm so glad I did. The cake was moist and just plain wonderful. If you want to be totally decadent you can add a scoop of vanilla ice cream (or non-dairy ice cream) and then add some of your leftover cranberry sauce. This takes it to a whole other level. But the extra trimmings are not necessary, it is perfect just as it is. Just be sure to follow the recipe as written, the room temperature eggs and milk are important--don't try to rush it.
The recipe can be found at:
http://cookitallergyfree.com/blog/2011/11/candied-apple-cranberry-upside-down-cake-and-a-giveaway/ Adopting Kim's blog was a no- brainer, she maintains a well-organized and informative blog at: http://cookitallergyfree.com . I recently recommended her on my Facebook page because of her Thanksgiving blog which contained the menu and shopping list, in addition to the recipes.

For more info on the "Event" go to the following link for details: http://www.wheatfreemeatfree.com/november-adopt-a-gluten-free-blogger/

Gluten free Turkey and Wild Rice Casserole

2011-11-24T13:40:00.000-08:00

Turkey and Wild Rice Casserole

Nov. 25, 2011 One of the best parts of Thanksgiving is the wonderful leftovers. But sometimes the turkey gets a little boring after a few times and we are looking for other ways to finish off what is left in our refrigerator. The following recipe is perfect. It is easy to put together and tasty. It even goes well with the leftover sweet potato or green bean casserole. If you don’t happen to have any leftovers, this recipe will work equally well with chicken. Just cook the chicken in boiling water for 15 minutes or so, until done, and cut in chunks. For other leftover turkey ideas check the blog back in June and July of 2011 for Turkey Tetrazzini and Turkey Vegetable Soup.

Turkey and Wild Rice Casserole

3 cups gluten free chicken stock or water (salt to taste)

½ cup wild rice

½ cup brown rice

3 cup cooked turkey, cut in bite-sized chunks

1 large sweet onion, chopped

1 pound mushrooms, sliced

2 Tbsp. olive oil

1 cup white wine or dry vermouth

¼ cup gluten free all-purpose flour

2 cups milk or non-dairy milk

½ cup Parmesan cheese, grated

1 Tbsp. fresh thyme, chopped (or 1 tsp. dried thyme)

1 tsp. salt

½ tsp. black pepper

Sprinkle top with additional ½-1 cup of grated Parmesan

Bring stock or water to boil. Add wild and brown rice and stir, cover pan and reduce heat to simmer. Cook for 45 minutes or until rice is tender, drain any excess liquid. Put olive oil in large skillet with the chopped onions and sliced mushrooms, cook over medium heat until veggies are tender and most of the liquid has evaporated. This will take about 15-20 minutes. Add wine and reduce to ¼ of volume. Now sprinkle flour over the veggies and mix well. Add the milk stirring constantly, until sauce has thickened. Then add ½ cup Parmesan cheese, thyme, salt and pepper.

Next, combine the cooked rice, the turkey chunks and the mushroom mixture. Pour into an 8 X 12 inch pan. Sprinkle top with the additional Parmesan cheese. Bake in a preheated 350 degree oven for about 30 minutes or until top is golden brown. Serves 6-8.

Gluten free Greek Chicken

2011-11-22T08:33:00.000-08:00

Gluten free Greek Chicken

Nov. 23, 2011 I know everyone is looking for Thanksgiving dinner menus and recipes, and there are a number of gluten free blog sites posting ideas (I posted quinoa dressing and cranberry sauce recipes in June 2011.) But, the bottom line is that you still need dinner the other nights of the week as well. So in that vein, the following recipe is one that goes together quickly. This will allow extra time in your day for doing some advance prep for Thanksgiving dinner. Wishing a wonderful Thanksgiving Day to all my readers.

Greek Chicken

1-pound boneless, skinless chicken breast or thigh,

cut in bite-sized chunks

1 Tbsp. olive oil

1 small eggplant, (yield 4 cups) cut in ½ inch cubes

1 large sweet onion, chopped

2 large cloves of garlic, minced

1-15oz. can tomatoes, diced

1 tsp. dried oregano

¼ tsp. salt or more to taste

8 oz. feta cheese, crumbled

Brown the chicken in a large fry pan with olive oil. Add all remaining ingredients except the feta. Cover the pan and simmer for about 30 minutes until chicken is done and the vegetables are tender. Sprinkle the cheese over the top. Cover and continue cooking over low heat until the cheese is melted (3-4 minutes.) Serves 4. Serve with rice of your choice.

Gluten free Coconut Shrimp

2011-11-20T14:24:00.000-08:00

Gluten free Coconut Shrimp

Nov. 18, 2011 Coconut Shrimp is a dish Alan will always order if he spots it on a menu when we go out. For some reason it is not a recipe

I ever tried to make. That will definitely be changing now. Part of my aversion to developing this recipe was the deep-frying. I try to avoid fried foods, but we do have a small deep fryer and these did not taste greasy—they tasted wonderful. I served it with a sauce concocted of apricot jam (orange marmalade would work also), apple cider vinegar to taste and hot sauce to taste. It was the perfect accompaniment. On the side, we had a brown and wild rice mix, and a broccoli carrot blend.

Gluten free Coconut Shrimp

1-pound large shrimp, peeled and deveined, leave tail on

1 ½ cup gluten free all-purpose flour, divided

1-cup milk or lactose free milk

1 tsp. baking powder

½ tsp. kosher salt

½ tsp. cumin

½ tsp. ginger

½ tsp. coriander

½ tsp. turmeric

(You can substitute 2 tsp. curry powder for the 4 spices listed above.)

2 cups shredded coconut (or more if needed)

Canola oil for frying

Clean shrimp and set aside, drain excess liquid. Combine flour with the salt, cumin, ginger, coriander and turmeric. Measure ½ cup of this flour and put in a shallow bowl, set aside. With the remaining cup of flour, mix in baking powder. Then add milk and stir well. Into a third bowl, pour the coconut. Line up the three bowls with the seasoned flour first, then the batter, then the coconut. Have a large plate at the end for holding the shrimp until you have dipped them all and are ready to start frying them. Using the tail, dip the shrimp in the flour, then in the batter (allowing extra batter to drip off), then roll in the coconut. Set on the plate-keep them separate. Heat the canola oil to 350 to 360 degrees. Cook no more than 3-4 shrimp at a time. Once they are golden brown, they will be done, scoop them out of the oil with a slotted spoon and place them on a paper towel to drain while you finish cooking the remaining shrimp. Serves 3-4.

Cheesy Rice with Black Beans

2011-11-17T08:47:00.000-08:00

Nov. 18, 2011 The following recipe is one I’ve been making for longer than I care to admit. The original recipe came from the vegetarian cookbook, Diet for a Small Planet by Francis Lappe. The concept behind the book is to combine non-meat proteins to yield a nutritional equivalent to meat. Back in my vegetarian days I prepared this on a regular basis, and it was always a recipe my non-vegetarian friends enjoyed as well. I’ve made a few modifications that I think enhance the dish. It takes a little longer to prepare than most of my dinners. But most of the time is waiting for the rice to cook or the casserole to bake, so you are not tied to the kitchen. I served it with vine-ripe tomato slices. They were a perfect compliment to this creamy casserole.

Cheesy Rice with Black Beans

1-cup raw brown rice (cook according to package directions)

This will yield approximately 3 cups of cooked rice.

1-cup chopped onion

2-3 garlic cloves, minced

1 Tbsp. olive oil

2-4 oz. canned mild, chopped green chilies

1 Tbsp. chili powder

15 oz. can black beans, rinsed and drained

2 cups ricotta cheese mixed with ¼ cup milk

12 oz. cheddar cheese, grated

Top with additional 4 oz. cheddar cheese, grated

Start by cooking the brown rice. Meanwhile prep the remaining ingredients. Sauté the onion and garlic in the oil until tender, then

set aside. Combine the ricotta with milk and 12 oz. grated cheddar and set aside. When rice is done, combine the rice with the cooked onions, the chilies, the black beans and the chili powder.

In a 2-quart casserole dish, layer 1/3 of the rice mixture on the bottom, top with 1/2 the ricotta mixture; top with another 1/3 layer of rice mixture, top this with the final 1/2 of the ricotta mixture. Top this with the final 1/3 of rice mixture. Cover with foil and bake in a preheated 350-degree oven for 30 minutes. Remove from oven and top with 4 oz. grated cheddar. Return to the oven under a low broiler until cheese melts and turns a golden brown. Remove from oven. Serves 6.

Sage Pork Tenderloin with Roasted Vegetables

2011-11-15T08:41:00.000-08:00

Nov. 16, 2011 This is the type of dinner that only takes about 10 minutes of prep and then you can ignore it while you go read a book, walk the dog or catch up on your emails. A simple green salad with grape tomatoes and kalamata olives can be put together quickly once you are back in the kitchen keeping an eye on the veggies for the last few minutes. Fennel and pork go together well. I was unable to find any on the day I fixed this, but if you can find some, it's a great addition to the recipe.

Sage Pork Tenderloin with Roasted Vegetables

1 ½ pound pork tenderloin

¼ cup olive oil

1 Tbsp. ground sage

1 tsp. kosher salt

2 cloves garlic, minced

½ tsp. fresh ground pepper

16 small red potatoes, cut in half

1 large sweet onion, cut in 8 wedges

5-6 carrots, peeled and cut in chunks
1 fennel bulb, cleaned and cut in chunks

2 Tbsp. melted butter (or non-dairy spread)

1 tsp. ground sage

½ tsp. kosher salt

Place the tenderloin in a gallon baggie with the next 5 ingredients. Marinade for at least 2-3 hours (more is fine.) Place tenderloin in a 9 X 13 inch pan and pour the marinade over the top.

Combine the vegetables with the butter, salt and sage. Put vegetables around the pork. Insert meat thermometer in the pork. Roast at 325 degrees. It will take 45 minutes to one hour for the pork to get up to the 145 internal temperature. (This is the new pork guideline—don’t overcook.)

Monitor veggies and pork—the pork will probably be done before the vegetables. This actually works out well. Remove the pork when it is up to 145 and allow it to rest while the vegetables finish cooking. Serves 4.

Gluten free Sweet and Sour Pineapple Chicken

2011-11-13T13:16:00.000-08:00

Nov. 14, 2011 Chicken again. Yes, but what a delightful way to prepare it! This is almost more of a spring type recipe with the bright colors and flavors but it is delicious no matter what time of year. This goes together in about 30 minutes. Serving it with brown rice meant I needed to be in the kitchen a little bit earlier but the brown rice cooked in a gluten free chicken stock goes perfectly with this dish.

Gluten free Sweet and Sour Pineapple Chicken

1 ½ -pound boneless, skinless chicken breast or thighs,

cut in bite size chunks

2 Tbsp. olive oil

½ green pepper, sliced

½ red pepper, sliced

½ large sweet onion, cut in wedges

1-cup baby carrots (if carrots are large, cut in half lengthwise)

1-cup pineapple juice ( I used juice from the pineapple can.)

¼ cup white or apple cider vinegar

¼ cup sugar

1 Tbsp. cornstarch (combine with the sugar before adding)

1 tsp. gluten free soy sauce (I use Bragg’s Liquid Aminos)

1-cup pineapple chunks, canned in pineapple juice

Start the brown rice first, cook according to package directions (I used chicken stock instead of water), generally this takes about 40-45 minutes. Sauté chicken in the oil until done, remove from pan and set aside. Place the peppers, onion, and baby carrots in the same pan and cook until tender, remove from pan. Next pour the pineapple juice, vinegar, sugar/cornstarch mix, and soy sauce into the pan. Cook over medium heat, stirring constantly until the sauce is thickened and clear, set aside until rice is ready. Once the rice is done, put the chicken and vegetables into the pineapple sauce along with the pineapple chunks. Toss in the sauce until warmed throughout and then serve with the brown rice. Serves 3-4.

Gluten free Pork Piccata

2011-11-10T08:06:00.000-08:00

Gluten free Pork Piccata

Nov. 11, 2011 Piccata sauce is one of our favorites, but due to the amount of butter required to make the sauce, I don’t prepare it too often. I’ve tried concocting “low calorie” piccata recipes through the years. They just don’t have the same wonderful flavor and creaminess of the recipe I created 30 plus years ago. It could probably be made with a non-dairy spread- like Smart Balance but I’ve never experimented. I figure if we are only having it a few times a year, we can indulge ourselves a little bit. I served the piccata with garlic mashed potatoes and sautéed summer squash with onions.

Gluten free Pork or Chicken Piccata

1-pound thinly sliced pork (or chicken) tenderloin, pounded

1/3-cup gluten free all-purpose flour

¼ tsp. salt

Pinch of pepper

1-2 Tbsp. olive oil

¾ cup dry white wine or dry vermouth

2 Tbsp. shallots, minced

1 Tbsp. lemon juice

2 Tbsp. capers

6 Tbsp. butter, chilled, cut in ¼ inch slices

1 Tbsp. parsley, minced

Combine flour, salt and pepper. Heat oil in pan over medium heat. Dredge meat and flour and place in hot fry pan until brown (about 2-3

minutes.) Turn over cook on the other side until brown. Remove from heat and set aside on plate, cover with foil to keep warm while the sauce is being made.

Pour the wine, shallots, capers and lemon juice into the hot fry pan and stir up the brown bits on the bottom of the pan. Cook over high heat to reduce liquid by half. Remove from heat. Whip in the chilled butter; this will create a creamy sauce. Move meat to the serving platter and pour sauce over the top. Garnish with fresh parsley. Serves 3-4.

Gluten free Vegetarian Lasagna

2011-11-08T10:37:00.000-08:00

Gluten free Vegetarian Lasagna

Nov. 9, 2011 Lasagna is a dish I prepare only 3-4 times a year. Despite the fact that we truly love this dish, it is, admittedly, a bit of a job to put together; and I cheat by using a jar of gluten free sauce. Obviously, if you have a favorite tomato sauce recipe, you can use that instead. I like being able to take this one shortcut on the recipe. I’m writing out the directions differently this time; I hope this will prevent confusion on the steps of putting the casserole together. If I haven’t succeeded be sure to let me know. I served it with a tossed salad and gluten free millet French bread.

This is a perfect dinner party dish, because once it goes into the oven it is hands off and you can enjoy your guest instead of fussing over the details of putting the dinner together. Conversation at our dinner party seemed to come to a halt once the lasagna was served. The only sound I heard was the slurping of lasagna disappearing off the plates and some moans of pleasure.

Gluten free Vegetarian Lasagna

2 medium zucchini, sliced

8 oz. bella mushrooms, sliced

1 large sweet onion, sliced

2 Tbsp. olive oil

Sauté the above mixture over medium high heat until tender and drain off any extra liquid. Set aside.

6 gluten free lasagna noodles (I used Tinkyada brown rice lasagna)

Cook in salted water according to package directions, when tender, pour off hot water and rinse; hold in cold water until ready to use.

Parmesan/ basil béchamel sauce (see next 7 ingredients)

1 ½ cups milk

2 Tbsp. butter

4 Tbsp. cornstarch

¼ tsp. nutmeg

¼ tsp. salt

½ cup Parmesan cheese, grated

½ cup basil, cut in strips

Combine the butter and cornstarch over medium heat until butter melts. Slowly beat in the milk until all is incorporated. Add nutmeg and salt; continue to cook until a thick sauce is formed. Remove from heat and add Parmesan and basil. Set aside.

1-cup ricotta mixed with ¼ cup milk

3 cups gluten free marinara sauce

3 cups grated mozzarella

Now it is time to assemble the lasagna using a 13 X 9 inch pan. Pour 1 cup of marinara sauce over bottom of the pan. Top with 3 lasagna pasta; distribute the sautéed vegetables over the noodles. The next layer is half the béchamel sauce, followed by the ricotta/milk mixture.

Top the ricotta with 1 cup of marinara and then 3 remaining lasagna pasta. Top the pasta with the remaining béchamel, the remaining 1-cup of sauce and then sprinkle with mozzarella cheese. Place in a preheated 350-degree oven. Cover with a foil tent for the first hour. Remove the foil and cook until casserole is bubbly and cheese is browned. This will be an additional 10-15 minutes. Let cool for about 15 minutes before serving. Serves 6-8.

Gluten free Apple Crisp

2011-11-06T08:16:00.000-08:00

Gluten free Apple Crisp

Nov. 7, 2011 Pumpkin and apple recipes are popular this time of year. We had a few friends for dinner last evening and I debated (with myself) whether I should make a pumpkin cheesecake or an apple crisp. Deciding the apple recipe would be quite a bit healthier (all that great fiber and substantially less fat); I went with the apple crisp. I used Gala apples, but any firm cooking apple would work. This recipe was wonderful; it was served warm with a scoop of vanilla ice cream on the side. The dinner you ask? I made a gluten free vegetarian lasagna—that recipe will be coming up on the blog next.

Toss apples thoroughly with the spices and sugar.

Gluten free Apple Crisp

6 apples, peeled and sliced thinly (1/4 inch slices)

Large bowl of cold water with 1 Tbsp. lemon juice

1 Tbsp. lemon juice

1 tsp. cinnamon (gluten free)

½ tsp. nutmeg (gluten free)

1/8 tsp. salt

½ cup sugar (or ¼ cup sugar with ¼ cup stevia in the raw)

Sprinkle topping evenly over the apples.

2 Tbsp. cornstarch

½ cup gluten free oatmeal (I used Bob’s Red Mill)

½ cup gluten free all-purpose flour (I used Bob’s Red Mill)

1 cup finely chopped walnuts

1/8 tsp. salt

½ tsp. cinnamon (gluten free)

¼ cup sugar (or ¼ cup stevia in the raw)

½ cup butter or non-dairy spread, chilled (I used Smart Balance)

Peel and slice apples and place in a bowl of cold water with 1 Tbsp. of lemon juice to prevent browning as you are slicing the apples and making the topping. Once apples are sliced, set aside and prep the topping.

Combine the oatmeal, flour, walnuts, salt, cinnamon and sugar thoroughly in a bowl. Now cut in ½ cup of butter using two knives.

A pastry blender will not work with this mixture because of the walnuts.

Continuing cutting in the butter until all the dry ingredients are incorporated with the butter; it will be small pebble size.

Drain all the water/lemon juice mixture from the apples. Add in the lemon juice, cinnamon, nutmeg, salt, sugar, and cornstarch, mix well and pour the apples into an 8 X 12 inch pan. Sprinkle the topping over the apples evenly and then place the pan in a preheated oven to bake at 350 degrees for about 40 minutes –until apples are tender and top is crispy and browned.

Serve warm with ice cream or non-dairy ice cream on the side.

Serves 6.

Gluten free Hot Apple Quinoa Cereal

2011-11-03T11:48:00.000-07:00

Nov. 4, 2011 Most mornings of the week I start the daywith a yogurt fruit shake. Sometimes,though, it is nice to have something a little heartier. There are so many lovely fresh apples in themarket place now; it seemed appropriate to whip up something with the tray ofapples on my counter. Granted I wound uponly using one apple, but that will leave plenty for the apple crisp I puttogether for dessert tonight.

Gluten free Hot Apple Quinoa Cereal

Quinoa is a powerhouse ofnutrition, a gluten free whole grain packed with a multitude of minerals. There are 110 calories and 4 grams of proteinin each half-cup serving. It isnaturally low in fat and sodium. So if youhaven’t tried this grain yet, you should.

Hot Apple Quinoa Cereal

1-cup quinoa

1-cup water

1-cup apple juice (I use anorganic, natural juice)

½ tsp. salt

½ tsp. gluten free cinnamon

½ cup dried cranberries

1 apple, cut in chunks

Sugar or Stevia in the Raw(to taste)

I usually buy the AncientHarvest brand, to eliminate the rinsing step. If you buy a brand that has not been pre-rinsed, be certain to rinse theseeds thoroughly in a large sieve with running water before starting tocook. Bring the quinoa, water, applejuice and salt to a boil. Reduce heat tosimmer, add the cinnamon and dried cranberries, cover the pan and let cook for10-15 minutes or until all liquid is absorbed. Cut the apple in chunks over the top of the cereal. Add sweetener of choice to taste.

If you chop the apple as thequinoa is cooking, place the chunks in a bowl of chilled water with 1 Tbsp.lemon juice to prevent oxidation. Makes 2-4 servings.

Gluten free Mushroom Artichoke Pasta

2011-11-01T12:50:00.000-07:00

Gluten free Mushroom Artichoke Pasta

Nov. 2, 2011 I returned home last evening after being away for 5 days because of a family emergency. Alan’s bachelor dinners consisted of pepperoni pizza alternated with steak and salad while I was away. He was ready for some home cooking. Actually he’s a good cook on his own, he just wanted to take the easy way out.

I decided that since he had indulged in 3 steaks within 5 days, he needed a vegetarian dinner for a change. The following concoction went together so quickly; it was done before I had finished throwing a salad together. Your dinner will be ready in about 25-30 minutes and you’ll have incredible flavor too!

Gluten free Mushroom Artichoke Pasta

1 large sweet onion, sliced

2 garlic cloves, minced

1 pound baby bella mushroom, chopped

2 Tbsp. olive oil

1-cup Marsala

½ tsp. kosher salt

1 tsp. fresh thyme leaves

1-15 oz. artichoke hearts, drained, cut in quarters

1 Tbsp. cornstarch

6 oz. gluten free pasta (I used brown rice penne)

Bring a large pot of salted water to boil for the pasta. (On my stove this takes about 10 minutes, if your stove is faster, you may not need to plan ahead this far.)

Meanwhile, prep onion, garlic and mushrooms, sauté in a large fry pan with olive oil and cook covered over medium heat, stir occasionally. Cook until veggies are tender. Now increase heat on burner to a medium high, add the Marsala, salt and thyme leaves, remove lid from the pan, and bring to a low boil. Cook until liquid is reduced by 1/3, this will take about 10 minutes. Meanwhile, add the pasta to the boiling water, cook according to package directions.

Once the sauce has reduced, add artichokes and cornstarch (I always use of sieve to prevent lumps) and stir. Bring to a low boil for about 2 minutes and then remove from heat until pasta is ready to add to the sauce. Drain pasta well. Toss together with the sauce. Serves 3-4.

Gluten free Manicotti with Roasted Vegetables in Parmesan Sauce

2011-10-30T09:50:00.000-07:00

Gluten free Manicotti with Roasted Vegetables in a Parmesan Cream Sauce

Oct. 31, 2011 Just looking at the length of the following recipe, you know that this is not one of my quickie dinners. But that being said it is worth the work. When was homemade manicotti not worth the work?

The twist on this is the roasted veggies in the Parmesan cream sauce. Of course, if you want you can make the pancakes and the filling and top it with you favorite jar of gluten free spaghetti sauce and sprinkle it with mozzarella cheese and I promise that will also be wonderful. Honestly, that was what I was planning to make.

Then, Alan pipes up with the comment that he doesn’t want the traditional manicotti. How could he not want manicotti? Now I was challenged to make manicotti into something different. I decided roasted vegetables in a Parmesan cream sauce sounded like a winner.

The following is what I came up with. Hope you enjoy!

Manicotti with Roasted Vegetables in Parmesan Sauce

1-cup gluten free all-purpose flour (I used Bob’s Red Mill)

½ tsp. xanthan gum

½ tsp. kosher salt

3 eggs

1 cup plus 2 Tbsp. water (1-2 Tbsp. more, if needed)

Canola oil for frying

Makes 10 manicotti.

15 oz. ricotta cheese

1 cup frozen spinach, defrosted, remove all liquid

1-cup dried Parmesan

½ cup mozzarella cheese, grated

½ tsp. nutmeg

½ tsp. salt

2 eggs

1 large eggplant, peeled and cut in 1 inch chunks

8 oz. button mushrooms, cut in quarters

1 large onion, cut in wedges

3 Tbsp. olive oil

2½ cup milk or non-dairy milk

1 cup grated Parmesan

3 Tbsp. butter or non-dairy spread

3 Tbsp. cornstarch

1-14 oz. can artichoke hearts, drained and cut in quarters

Top with 2 cups grated mozzarella cheese.

Preheat oven to 400 degrees. Start with prepping and roasting the eggplant, mushrooms and onion. Place the cut vegetables on 9 X13 inch pans, toss with 3 Tbsp. olive oil. Put in the preheated oven for 20 minutes until veggies are tender. Set aside. Oven can be turned down to 375 degrees.

Combine the ricotta, spinach, Parmesan, mozzarella, nutmeg, salt and eggs in a bowl. Mix well, cover and set aside until ready to use.

Next combine flour, xanthan gum and salt in a bowl, blend. Add the water and eggs, whip together. This will be a very thin batter. Now heat a 9-inch stick-free fry pan over a medium heat. Once the pan is hot put a teaspoon or two of oil in the pan and spread around, then pour ¼ cup of batter in center of pan and swirl to coat the bottom of the pan. Let the pancake set up for about 2 minutes, then flip and cook other side for 30 seconds. Remove from pan, set aside. Add oil as needed. Repeat until all batter is used. Once all the pancakes are made, put about ¼ cup of the ricotta mixture down the center, then fold the pancake around the ricotta mix and place with the overlapping edge down in an 8X12 inch casserole pan.

Combine butter and cornstarch in a saucepan over medium heat. Make a paste. Slowly add in milk, stirring constantly. After sauce comes to a low boil it should start to thicken after a couple of minutes. Once sauce has thickened, add in the Parmesan, roasted vegetables and the artichoke hearts, pour the sauce over the manicotti and bake at 375 degrees for 20-30 minutes or until heated through and brown on the top. Serves 4-6.

Sauteed Soft-shell Crab

2011-10-27T09:11:00.000-07:00

Gluten free sauteed soft-shell crab

Oct. 28, 2011 One of the most delectable seafood found in South is the soft-shell crab. Soft–shell crabs are blue crabs that are molting their too-small old shell. Historically, the crab was only available in the spring or early summer, but with advent of the farm-raised crab they have a greatly expanded season. Walking into our local seafood market this past week, they had a full tray of the freshly harvested crab.

The dinner menu was instantly planned. You don’t want the soft shells sitting in your refrigerator for a few days, cook them on they day they are purchased. I always ask the fishmonger to clean the crab for me. Cleaning the crab is not difficult or time consuming but the squeamish side of me prefers to have someone else take care of it. An easy and satisfying meal, the crabs take only a few minutes to prepare and cook. I served them with buttered red potatoes, and honeyed carrots.

Gluten free Sautéed Soft-shell Crab

4 medium (3-4 oz.) soft-shell blue crab, cleaned

1 egg

½ cup milk or non-dairy milk

½ tsp. kosher salt

½ tsp. gluten free seafood seasoning

½ cup brown rice flour

½ cup gluten free all-purpose flour

½ tsp. kosher salt (or more to taste)

1 tsp. gluten free seafood seasoning (or more to taste)

¼ - ½ cup of canola oil (enough to create a ¼ inch depth in the fry pan)

Combine the egg, milk, salt and seafood seasoning in a shallow bowl.

In a second bowl, combine the flours, salt and seafood seasoning.

Dip the crab in the egg mixture, then dip into the flour mixture until well covered with the flour. Set on plate as you coat the other crab.

Heat oil over a medium heat until about 350 degrees. If the oil is too hot the coating will burn before the crabs are cooked. If the oil is not hot enough, the crabs will be soggy. Once the oil reaches the proper temperature, place the crabs into the oil. They should cook for 3-4 minutes on one side and then turn to cook on the other side for 2-3 minutes. We like our crab extra crunchy because this seems to accent the yummy tender interior but if you like just cook to a nice golden brown. Serves 2-4.

Gluten free Peach and Cherry Cobbler

2011-10-25T15:43:00.000-07:00

Gluten free Peach and Cherry Cobbler

Oct. 26, 2011 I’ve actually been thinking about make peach cobbler since we passed through Georgia and North Carolina during peach season. Somehow the peaches we purchased always disappeared before the cobbler was made. But now I’ve been thinking about this cobbler for months and there are no more fresh peaches available, so I decided the second best choice would be frozen peaches. To jazz it up a bit I added some dried cherries; they definitely add a nice little extra punch of flavor. If you happen to have some ice cream or whip cream on hand that would be a superb addition.

Gluten free Peach and Cherry Cobbler

2 -1 pound bags frozen peaches

½ cup dried cherries

¼ cup water

1-cup sugar

½ tsp. cinnamon

¼ tsp. salt

2 tablespoons cornstarch

2-cup gluten free pastry flour (see recipe in Sept. 2011 with the Chocolate chip Cookie Cake)

4 tsp. baking powder

1 tsp. xanthan gum

½ tsp. salt

2 Tbsp. sugar

½ cup butter or non-dairy spread

2/3 cup milk or non-dairy milk

Defrost peaches. Combine with cherries, water, sugar, cinnamon, salt and cornstarch in a saucepan. Bring to a boil, and then reduce heat to simmer and stir until thick and clear. Pour into a 2-quart casserole pan.

Combine gluten free flour, baking powder, xanthan gum, salt and sugar. Cut in butter using a pastry blender until the mixture resembles coarse crumbs. Add milk and stir. This makes a thick batter. Drop by the spoonful over the top of the peaches and baked in a preheated 400-degree oven for about 20 minutes.

Belizean Chicken Stew

2011-10-23T13:51:00.000-07:00

Gluten free Belizean Chicken Stew

Oct. 24, 2011 The following concoction I had the opportunity to try for the first time a few years ago when my sister-in-law, Diane, came to visit from Belize for a few months. She brought her friend, neighbor and native Belizean cook, Dilsi, along with her. One of the best things about the visit was the amazing Belizean food that Dilsi whipped up for us. The recipe here is not Dilsi’s. It’s more of an Americanized version, I’ve added carrots and potatoes. But the flavor profile is pretty darn close and it is savory and wonderful. If you want to make it more traditional, you can omit the carrots and potatoes and serve the stew with rice and beans and fried plantains. That’s what Dilsi would do, but that is a lot more work and I’m always for the easy way out. The bread on the side is a gluten free millet french bread, perfect for sopping up the extra sauce.

Belizean Chicken Stew

3 pounds chicken, boneless and skinless, cut in serving portions

1 tsp. kosher salt

½ tsp. ground black pepper

1 tsp. chili powder

1 tsp. garlic powder

2 Tbsp. canola oil

2 Tbsp. sugar

1 medium onion, sliced

2 cups water

1 tsp. achiote paste (or ground achiote)

1 Tbsp. vinegar

1 Tbsp. Worcestershire sauce (Lea & Perrins is gluten free in the US)

1-pound carrots, cut in chunks

3 pounds new potatoes, cut in half (or quarters of large)

3 Tbsp. cornstarch

Wash and pat dry the chicken. Combine the salt, pepper, chili powder and garlic powder and sprinkle the combination over the chicken. Set aside. Put oil and sugar in a large fry pan over a medium high heat. Stir the combination until the sugar starts to caramelize, then add the chicken. Cook the chicken on both sides until well browned and then add the onion. Stir in the onion and cook for 2-3 minutes, then reduce heat to low. Combine the water, achiote, vinegar, and Worcestershire sauce and add to the pan. (If using achiote paste, dissolve the achiote in the vinegar.) Cover the pan and cook on low for 30 minutes.

While the chicken is cooking prep the carrots and potatoes. After the stew has been cooking for 30 minutes, add the vegetables and continue cooking an additional 20-30 minutes until they are tender. Just before serving sprinkle the cornstarch over the stew (use a sieve) and mix in well. Increase heat to medium and bring the stew to a low boil, continue stirring for 2-3 minutes. At this point the sauce should be thickened and the stew is ready to serve. Serves 4-6.

Roasted Eggplant and Mushrooms with Gluten free Fusilli

2011-10-20T13:42:00.000-07:00

Roasted Eggplant and Mushrooms with Gluten free Fusilli

Oct. 21, 2011 Trying to develop another way to serve one of our favorites, eggplant, is usually pretty easy. It is such a versatile vegetable and combines so well with so many flavors. (Yes, granted I always have onion and garlic in there somewhere.) But this is a good for you vegetable that provides a variety of vitamins and minerals plus fiber and almost no calories, so you see why I slip it into our menu plan so often. This combination works so well. The roasted garlic provides the mellow background flavor and the grape tomatoes add a sweet sharpness. The roasted onions and mushrooms, what can I say, you could eat them over cardboard and they would taste great, but this meal tastes nothing like cardboard and I think you’ll enjoy it as much as we did.

Roasted Eggplant and Mushrooms with gluten free Fusilli

1 large eggplant, peeled and cut in ½ inch chunks

½ large red onion, cut in chunks

1 pound white mushrooms, cleaned and cut in quarters

1 pint grape tomatoes

4 Tbsp. olive oil

Kosher salt and pepper to taste

1 bulb of garlic

1 Tbsp. olive oil

2 Tbsp. butter or non-dairy spread

6 oz. gluten free fusilli (cooked according to package directions)

Preheat oven to 400 degrees. Cut head off a garlic bulb, wrap the bulb in foil, spread cloves and pour 1 Tbsp. olive oil over the top then enclose the garlic in the foil and place in the oven when it comes up to 400. Remove from the oven in 30 minutes or use your garlic roaster according to directions. Meanwhile, prep the veggies, spread in two 9 X 13 inch pans, pour 2 Tbsp. olive oil over each pan, sprinkle with salt and pepper, and toss the vegetables. Place the pans in the oven for 20 minutes or until tender. While the veggies are roasting, cook the pasta according to package directions, drain and set aside until veggies are ready.

When the garlic is done, remove from oven, and allow cooling for a few minutes, then squeeze the garlic into a small bowl and mash together with the butter and toss into the pasta. When the veggies are ready toss them in with the pasta and serve. Serves 4.

Collard Greens

2011-10-18T10:24:00.000-07:00

Grilled Shrimp with Cheese Grits and Collard Greens

Oct. 19, 2011. In keeping with the shrimp and grits, this recipe limits the bad fats and accents the good fat. I didn’t eliminate the pork but at least by crisp frying the bacon and throwing out the bacon fat, the “bad” part of the recipe is minimized. Alan is still not going to select collard greens over green beans or asparagus or broccoli, but he rated these as “very good”. I think I might just make him a convert after all.

Collard Greens

1 pound collard greens, trimmed and chopped

4 slices bacon

2 Tbsp. olive oil

2 medium onion, chopped

4-6 cloves garlic, minced

1 tsp. turmeric

Salt and pepper to taste

Serve with- vinegar or hot sauce to taste, as desired

I used cleaned and chopped collards in a bag, which saves a lot of time. If you are using fresh collards be certain to clean them thoroughly and remove tough stems, then chop. Place collards in dutch oven (5 quart pan) and cover with water. Bring water to a boil and then reduce heat to low and cook for about one hour to tenderize. Meantime, cook the bacon until it is crispy. Drain fat from pan and set bacon aside, once it has cooled crumble bacon into small pieces. Add oil to pan and sauté onion and garlic until tender. Once the onions are done set aside until collards are ready. Drain the collards well, toss in the bacon, onion, garlic, turmeric and then season with salt and pepper. Serves 4.

Grilled Shrimp with Cheese Grits

2011-10-16T10:20:00.000-07:00

Grilled Shrimp with Cheese Grits

Oct. 17, 2011 After visiting the Charleston, SC area a couple weeks ago, I had my heart set on making some of the Southern cooking that I grew up with. I was trying to recall why I had stopped eating these wonderful foods, then I remembered my Northern raised husband, Alan, always turned his nose up whenever I said grits or collards or black eyed peas. But then part of it also had to do with the fact that a lot of the traditional cooking methods were so unhealthy, adding chunks of pork or butter or cream or sometimes all three! But this type of food can also be prepared in a way that is healthy. Today, I’m providing a shrimp and grits recipe. This will be followed next with a collard green recipe. You’ll be all set to eat a delicious low country meal!

Grilled Shrimp with Cheese Grits

1 ½ - 2 pounds large or jumbo shrimp, cleaned and deveined

1 cup white wine or vermouth

¼ cup olive oil

2 tsp. dried oregano

½ tsp. salt

¼ tsp. black pepper

¼ tsp. cayenne pepper

4 garlic cloves, minced

Combine all of the ingredients in a zip top plastic bag and let the shrimp marinate in the refrigerator for 4-6 hours. To prepare remove from refrigerator about ½ hour before cooking, this will be the time you want to start your cheese grits. I used an indoor grill pan to cut down on the work of setting up the grill but either will work fine. Wait until everything else is ready before starting to cook the shrimp. You don’t want to be distracted and overcook the shrimp. Remove shrimp from marinade, spray the grill or grill pan with a vegetable spray, grill shrimp for 2-3 minutes on each side until done (depends on size of shrimp). Serve over the top of the cheese grits. Serves 4.

Cheese Grits

1-cup regular grits

1 ½ cup water

1 ½ cup milk or lactose free milk (I used 1% fat Lactaid milk)

½ tsp. salt

4-6 oz. sharp aged cheddar (I used Cabot’s-lactose free)

Bring the water and milk to a boil and stir in the grits. Reduce heat to low; stir the grits periodically. They will take 25-30 minutes to get done and you may need to add additional water. The grits should be creamy, not thick and pasty. Once the grits are done remove from heat and stir in the desired amount of cheese. Put a lid on the pan and set the grits aside while you grill the shrimp, if they thicken too much while you are cooking the shrimp just add a little more water. Serves 4.

Gluten free Chili

2011-10-13T17:03:00.000-07:00

Oct 14, 2011 Our homecoming meal this week was chili and corn bread. I never make one without the other. They just go so well together. Another thing that we always do is to serve the chili over pasta. I don’t think that is typical, but this is how my mom served chili. It was, undoubtedly, a way to stretch the food dollar a little bit further. But now I can’t imagine having chili without the bed of pasta beneath it.

This recipe is so fast you’ll want to start the cornbread first and get it in the oven and then start to prep the chili. And try it with the gluten free pasta; I think you might just like it!

Gluten free Chili

½-1 pound ground chuck

2 Tbsp. olive oil

2 cups chopped onion

3-4 garlic cloves, minced

2-15 oz. cans diced tomatoes, including liquid

2 – 15 oz. cans kidney beans, rinsed and drained

2-3 Tbsp. gluten free chili powder (or more to taste)

In a large fry pan, cook beef until it is done. Drain all fat and set meat aside. Sauté onions and garlic in oil until they are tender. Put meat back in the pan; add the tomatoes, beans and chili powder. Start with smaller amount of chili powder and add to taste. Cover the pan and cook over low heat for 30-45 minutes or more.

Gluten free Lactose free Corn Bread

2011-10-12T14:15:00.000-07:00

October 12, 2011 As we were driving on the home stretch today, Alan started talking about dinner. “We haven’t had chili and cornbread in a long time.” He was right. So the menu was set for the evening. I love when he makes a suggestion. Sometimes it almost seems like half the work of preparing the dinner is in deciding what to make. There are so many recipes that we enjoy, some of them get forgotten. I’ll share the cornbread recipe today and our chili recipe next.

Gluten free Lactose free Corn Bread

1 ½ cups self-rising corn meal (not corn meal mix) (I used Dixie Lily)

½ cup all-purpose gluten free flour (I used Bob’s Red Mill)

½ cup sugar (or ¼ cup sugar and ¼ cup stevia in the raw)

½ tsp. baking soda

2 Tbsp. white vinegar

1 ¼ cup + 2 Tbsp. milk or lactose free milk

½ cup butter or non-dairy spread, melted (I used Smart Balance)

1 tsp. xanthan gum

Preheat oven to 350 degrees. Grease or spray pan with vegetable spray. Use an 8 X 8 inch pan. Place all ingredients in a large bowl and mix well. Let the batter rest for 15 minutes. Pour into the pan. Bake for 45-50 minutes until browned and knife inserted in center comes out clean.

Gluten free Basil Zucchini Pasta

2011-10-09T18:36:00.000-07:00

Oct. 10, 2011 After enjoying the great low country cooking of the South Carolina area, I’m anxious to restock my pantry and try some of these traditional dishes. In the meantime, I wanted something easy to put together for dinner after spending a long day walking around exploring Charleston. This dinner was ready in about 20 minutes, what’s not to like about that!

Gluten free Basil Zucchini Pasta

6oz. gluten free penne pasta (I used Schar’s)

4 oz. Muenster cheese, grated

2 oz. Parmesan cheese, grated

2 Tbsp. butter

2 Tbsp. olive oil

4 cloves garlic, minced

1 shallot, minced

2 zucchini, sliced

½ cup basil, chopped

Cook pasta in boiling salted water according to package directions. While the pasta is cooking, sauté the garlic, shallot and zucchini in the olive oil for 5-10 minutes until tender, set aside. Grate cheese. When pasta is done, drain and toss in cheese and butter. Once cheese has melted toss in zucchini mixture. Just before serving mix in basil. Makes 2 large servings.

Spanish Style Pork Chop-Gluten free

2011-10-06T15:34:00.000-07:00

Oct. 7, 2011 We tend to have pork in some form or another about once a week or every two week. Usually I think in terms of something savory to accent the meat, such as rosemary or sage. This evening I wanted to break my mold a bit and go with some stronger flavors. I decided a Spanish style recipe would fill the bill. I served it with some brown rice and a green salad and the meal was complete and delicious. If you decide to use brown rice start the rice about 15-20 minutes before you start cooking the main course. Another hint, cooking the rice in chicken stock adds an additional layer of flavor. If you use a white or yellow rice, the cooking time would be about the same, roughly 20 minutes, for both the rice and the entree.

Spanish Style Pork Chops

1 medium onion, sliced

4 cloves garlic, minced

2 Tbsp. olive oil

15 oz. canned diced tomatoes

½ cup gluten free chicken stock

1 tsp. cumin

½ tsp. dried oregano

2 oz. canned mild chili peppers (or more to taste)

4 thinly sliced pork chops (I used bone-in here)

2 zucchini, cut in ¼ inch thick slices

Salt and pepper to taste

Sauté onion and garlic in a fry pan in olive oil under tender. Add tomatoes, cumin, oregano, stock, chili peppers and stir. Place pork chops in the pan and cover with lid, cook over medium heat for 10 minutes (it may take longer depending on the thickness of the chops) turning pork chops once. At this point the pork chops should be done, add the zucchini, continue cooking until the zucchini is tender. Season to taste. Serves 3-4.

Gluten free Chicken Divan

2011-10-04T09:38:00.000-07:00

Gluten free Chicken Divan

October 5, 2011 Chicken Divan is a recipe my Mom made for the family as I was growing up. I’m not sure of the original source for the recipe but one of the key ingredients was either canned cream of chicken or cream of mushroom soup. It was always a family favorite. I continued the tradition of making the Chicken Divan on a regular basis. It was always one of the dishes selected when I would ask Alan and Nicole what they wanted me to fix for dinner in the upcoming week. It was also one of the dishes Nicole requested when she came home from school to visit. And a recipe she continues to make in her own home now. The problem now, of course, is the cream soup. I haven’t found a gluten free cream soup that I’m crazy about, but the recipe below works well as a substitution. Alan said it was better than ever. Since he doesn’t have to eat gluten free, he is my measure for success with a recipe.

Gluten free Chicken Divan

1-pound chicken breast or chicken thighs,

boneless, skinless, thinly sliced

1 bunch of broccoli cut in flowerets

4 oz. white mushrooms, chopped

2 Tbsp. butter or non-dairy spread

1 ¼ cup milk or non-dairy milk (or a little more if needed)

3 Tbsp. cornstarch

½ cup mayonnaise

¼ tsp. curry powder or turmeric

1 tsp. lemon juice

Topping:

½ cup aged cheddar cheese, grated (lactose free-such as Cabot’s)

½ cup gluten free bread crumbs

1 Tbsp. butter or non-dairy spread, melted

You can easily used left over chicken, but if you don’t have any on hand just steam the chicken in the same pan with the broccoli until they are both done, drain well and set aside. Meanwhile combine the butter with the chopped mushrooms in a covered pan and cook until the mushrooms are tender about 15 minutes. Once the mushrooms are done, add the cornstarch and mix through the mushrooms, I usually use a sieve to prevent chunks of cornstarch from forming. Over medium heat, add milk slowly and stir constantly. Within about 5-6 minutes you should have a nice thick sauce. Once the sauce has thickened, remove from heat and add the mayo, curry powder and lemon juice. Using an

8 X 8 inch casserole, start by layering the broccoli on the bottom of the pan, top broccoli with the chicken (you can tear the chicken in bite sized pieces as you spread it over the top). Now spread the mushroom mixture evenly over the top of the chicken. Combine the cheddar, bread crumbs and butter in a separate bowl and then spread this mixture over the top of the casserole. Bake in a preheated 350-degree oven for 30-40 minutes until heated throughout and golden brown.

Chicken Butternut Squash Stew

2011-10-02T18:26:00.000-07:00

Gluten free Chicken Butternut Squash Stew

Oct. 3, 2011 Passing along the rural highways of Wisconsin and then into Indiana, we saw numerous markets selling pumpkins and an assortment of winter squash. As much as I would have liked to make a pumpkin stew, my tiny refrigerator would not hold the unused portion. So instead I opted for a butternut squash stew. I added chicken but if you wanted to make a vegetarian version, use a can of garbanzo beans (rinsed and drained) instead.

Chicken Butternut Squash Stew

2 cups chopped onion

6 large garlic cloves, minced

2 Tbsp. olive oil

1-cup unsalted gluten free chicken stock or water

2-pound boneless, skinless chicken thighs,

remove excess fat, cut in chunks

2 pound butternut squash, peeled, seeded, cut in chunks

15 oz. canned diced tomatoes

1 tsp. turmeric

1 tsp. cumin

1 tsp. coriander

½ tsp. cinnamon

1/8 tsp. cayenne pepper

Salt to taste

Sauté onions and garlic in olive oil. Meanwhile, start cooking chicken and squash in the stock, this will take about 15-20 minutes, add onion and garlic when they are soft. When chicken is done and squash is tender (be careful not to overcook squash) add the remaining ingredients, cook just until heated through and serve. Serves 4.

Vegetarian Sheppard's Pie

2011-09-29T14:44:00.000-07:00

Gluten free Vegetarian Sheppard's Pie

Sept. 30, 2011 Traveling around Wisconsin, we have bought another 3 months (or more) worth of cheese. Alan keeps buying it and miraculously, I’m able to find yet another little space to fit it in the refrigerator. I think we now have around 12 pounds of cheese on hand. So you will be seeing a lot of recipes that contain cheese in one form or another. Today concoction is a variation of Sheppard’s pie, a veggie version. Baby bella mushrooms replaced the meat in the dish. Alan is a meat eater, so I have to slide veggie dishes in every now and then, a bit on the sly. But he agreed that this dish was tasty and warranted repeating.

Vegetarian Sheppard’s Pie

1 cup green onions, chopped

½ cup celery, chopped

1-cup carrots, chopped

8 oz. baby bella mushrooms, chopped

1 ½ cup water

1 Tbsp. Worcestershire sauce

1 tsp. salt or to taste

Pepper to taste

3 Tbsp. cornstarch

Top with mashed potatoes:

2 pounds russet potatoes

½ cup milk and non-dairy milk product (add a little more, if needed)

2 Tbsp. butter or non-dairy spread

Salt and pepper to taste

Combine in a bowl:

1 ½ cups cheddar, grated (to make this lactose free use an aged (lactose free) cheddar, double the amount and eliminate the Monterey Jack)

1 ½ cups Monterey Jack, grated

Combine the first 5 ingredients in a saucepan and start cooking over medium heat until veggies are tender, about 15-20 minutes. Meanwhile start the potatoes cooking in another saucepan of water, keep an eye on them also and remove from heat and drain water when they are tender. When veggies are done, add the Worcestershire sauce, salt and pepper and then slowly, while stirring, add in the cornstarch. Continue stirring over the heat until the sauce thickens and becomes clear instead of milky. Set aside. Now make the mashed potatoes and set aside. Grate cheeses and set aside. Now you will combine the three items. I used an 8 X 8 inch pan because I don’t carry smaller single serving casserole dishes with me on the road and this size pan fits in my convection oven. But you can put them in singe serving casserole dishes, if you prefer. Adjust seasoning on the veggie mixture and pour into the casserole dish (or dishes). Top with the mashed potatoes, spoon the potatoes carefully over the top, and then finish with the cheese blend sprinkled over the top. Bake at 350 degrees for 30-45 minutes.

Grilled Brined Pork Chops with Blue Cheese Salad

2011-09-27T16:16:00.000-07:00

Sept. 28, 2011 Trying to find a super quick dinner started with a little foresight. This is truly one of the easiest dinners to put together. Either a gas or charcoal grill will work. Ever since our friend, Dennis, introduced Alan to the charcoal chimney starter technique, he has been sold on the charcoal grill. My favorite part of this method is that no starter fluid is required. On this dinner, I prepped everything, but the actual grilling was left to Alan and the chops came out tender and moist, perfect. The trick to this dinner is starting the pork chops in brine 12-24 hours ahead of time. Mix 1/4 cup of kosher salt (I used Morton's) with each quart of water needed to cover the pork chops. Select chops which are about 1inch thick (a little thicker is okay too.) Place the chops covered in the brine in the refrigerator. Half an hour before you plan to start cooking the chops remove them from the refrigerator so they can come up to room temperature. Rinse and dry the chops thoroughly, just before placing the chops on the grill spread a little olive oil on both sides. No additional seasoning is needed. Cook on grill over medium heat for 8-10 minutes. The chops should be between 150-160 degrees internal temperature, so use a meat thermometer to make certain they are done. Obviously, the thickness of the chops and the temperature of the fire will affect the cooking time, but the internal temperature is the final determining factor on when the meat is done.

I served the chops with boiled fingerling potatoes. On the side we had (on each plate) 2 cups of red leaf lettuce, 1/2 pint of organic heirloom cherry tomatoes and 2 oz. of crumbled blue cheese topped with my homemade vinaigrette salad dressing (June, 2011). It may sound like a lot of blue cheese but it worked well. This dinner will be yummy with or without the campfire.

Gluten free Pasta and Cheese

2011-09-25T16:59:00.000-07:00

Gluten free Pasta and Cheese

Sept. 26, 2011 Driving around in Wisconsin we made a point of stocking up on a variety cheeses. The prices were 30-40 percent lower than we pay back home in Florida, but there was no sacrifices of flavor. How could I not make some type of cheese dish? I’ve never tried using Havarti in pasta and cheese before, but combining it with the sharp cheddar made a creamy and tasty mixture. I prepped this as a quickie version by just broiling the casserole to brown the top. (If you want a crusty top combine ½ cup gluten free bread crumbs, ½ cup dried parmesan cheese with 2 Tbsp. melted butter, spread over the top and bake for 45 minutes in a preheated 375 degree oven until browned.) Either way, I’m sure you’ll enjoy it. I served it with steamed broccoli and sliced tomatoes and had dinner on the table; start to finish in less than 30 minutes.

Gluten free Pasta and Cheese

6 oz. gluten free penne or fusilli

¼ cup gluten free flour

¼ cup butter or smart balance

1 ¼-cup milk

1 tsp. ground mustard

1/8 tsp. cayenne pepper

1/8 tsp. hot sauce

1-cup sharp cheddar, cut in cubes

1-cup Havarti, cut in cubes

Cook pasta according to package directions in salted water, drain and set aside. Combine butter and flour in a saucepan over low heat until butter melts. Remove from heat and mix together until smooth. Gradually add milk, stirring constantly over low heat until thickened. Cut cheese in small cubes and add to milk, stir until cheese is melted. Set aside 1 cup of sauce. Combine sauce with pasta; pour into 8 X 8 pan. Pour remaining sauce over the top. Put under low broiler several inches from the broiler until the top is nicely browned. Serves 3-4. The pasta pictured below was made with the same recipe but I used a vegetable twist rice pasta. The casserole was baked at 375 degree for 45 minutes and then browned under the broiler for an additional 2 minutes.

Baked Gluten free Pasta and Cheese

Gluten free Chicken Wild Rice Soup

2011-09-22T10:42:00.000-07:00

Gluten free Chicken Wild Rice Soup

Sept. 23, 2011 While driving through Michigan and Wisconsin, I noticed numerous signs offering wild rice for sale. Having had wild rice at some point in time and finding it not to my liking, I wasn’t rushing to try it again. But then I asked my workshop instructor, Catherine Watson, about the signs. She explained that wild rice is not rice at all but a grass and it was a crop originally (and still) harvested by the Native American Indians of this area. So now I was intrigued and had to give it another try. Meandering around La Pointe, we had stopped in a local coffee shop where I found wild rice for sale and snapped it up.

The following recipe is a variation of a chicken and rice soup I make, but the wild rice definitely adds a subtle new flavor. It was a perfect dinner on this chilly Wisconsin evening. For my readers in the south, I know it is still in the high 80’s with humidity to match, so put this recipe away for a couple of months from now when the weather starts to turn a little bit cooler. This makes a very thick soup; if you like more broth, simply add additional chicken stock. I’m sure you’ll enjoy it as much as we did, even if you don’t have the campfire.

Gluten free Chicken Wild Rice Soup

6 cups chicken stock –unsalted, gluten free

½ cup wild rice

½ cup brown rice

1 ½ pounds boneless, skinless chicken thighs,

trim to remove any excess fat

8 oz. mushroom, chopped

1-cup onion, chopped

1-cup carrots, sliced

1-cup celery, chopped

½ tsp. dried thyme leaves

Kosher salt to taste

Bring stock to boil and add wild and brown rice and the chicken. Reduce heat to simmer and cook for 45 minutes. Meanwhile prepare the vegetables and set aside. After the 45 minutes, remove the chicken and cut it in chunks, then return it to the pan, add all the veggies and the thyme and cook for an additional 20-30 minutes over a medium/low heat until the veggies are done. Add the salt to taste at the end and then serve. Makes 4-6 servings.

Gluten Free Key Lime Squares

2011-09-20T13:40:00.000-07:00

Gluten free Key Lime Squares

Sept. 21, 2011 Leaving Madeline Island, which provided a dearth of gluten free items, my cupboards were getting bare. (Read this- No gluten free cookies left on board) Even though I try to avoid eating a lot of sweets, I was craving some type of goodie. Carrying around a bottle of key lime juice since we left Florida, I decided to put it to use. This recipe has a great balance of sweet and tart. If you are fond of the tart side, just add another tablespoon or two of lime juice. I don’t think artificial sweeteners or stevia would work for this recipe and I didn’t even try. The leftovers should be stored in the refrigerator because of the egg content, but you can always reheat it a bit in the microwave.

Key Lime Squares

½ cup butter or non-dairy spread

¼ cup powdered sugar

1-cup gluten free pastry flour (look back to chocolate chip cookie cake-Sept. 2011)

½ tsp. guar gum

Pinch of salt

2 eggs

1 cup granulated sugar

6 Tbsp. gluten free pastry flour

¼ cup bottled key lime juice (or fresh, if you can find them)

Powdered sugar for dusting

Combine first 5 ingredients in a bowl and Mix with a pastry cutter or 2 knives until well blender and then pat into the bottom of an 8 X 8 inch pan. Bake in a preheated 350-degree oven for 20 minutes. While the crust is baking combine the remaining ingredients and mix well. When crust is done, pour the egg mixture over the crust and put back in the oven for an additional 25 minutes. Remove from oven and sprinkle with powdered sugar. Allow to cool before serving.