So it's the Monday after Christmas. These are the conditions, snow storm, stomach still full from weekend stuffing sessions, need to go grocery shopping (badly). Yesterday I did I turkey breast, so being snowed in, today was a good day to make stock. The next step is to turn it into soup. Hmmm, not much in the fridge. I actually have no veggies after using the one carrot and the almost past celery in the stock. I do have onions. Soup is nothing without onions. I also have plenty of beans and dried lentils and, of course, a can of diced tomatoes. I can do this. Looking through my recipe collection, I find a likely guide for a tomato lentil soup. Looks interesting, some spice to it as well a bit of balsamic vineger. I actually have most of the ingredients, but a recipe is just a suggestion anyway.
Lentil soup makes a great meal in a pot. Got the vegetables, got the protein, got the fiber. Add a bit of Parmesan cheese and that's enough. Especially after almost three days of too much food.
It's healthy, it's low fat, it's low sodium (especially with the homemade stock), it's simple and easy. Oh- gluten free too.
Tomato and Lentil Soup
2 tbsp olive oil
1 large onion diced
2 cloves garlic, minced
5-6 cups reduced sodium chicken stock (used homemade turkey stock)
for vegan could use vegetable stock or just water.
1 1/2 cups dried brown lentils
1 tsp dried dill
1 bay leaf
1 tsp chipotle pepper flakes (or to taste)
1-8 ounce can diced tomato - no added salt
1 tbsp balsamic vinegar
salt and black pepper to taste
shredded Parmesan cheese
1. Heat oil in large dutch oven. Add onion and cook for 10 minutes until soft and slightly browned. Add garlic and stir.
2. Add stock, lentils, dill, bay leaves, chipotle pepper, and tomato sauce. Bring to a boil, reduce heat and simmer for 40 minutes until lentils are tender.
3. Stir in vinegar. Add salt and pepper to taste. Adjust seasoning as needed.
Serve with a sprinkle of cheese.
Monday, December 27, 2010
Sunday, December 26, 2010
Cookie mix
Yesterday was Christmas, and it's not Christmas without cookies. Being a bit cooked out, I decided to throw together some gluten free cookies from a mix. In the cupboard was one from "King Arthur" - yes the flour company. This mix is made using tapioca starch and rice flour. the other nice item was, that it was a plain cookie base. What was added in was up to me and what was left in my pantry. I added in chocolate chips and slivered almonds.
The dough came out very soft. The mix took 1 cup of butter, 2 eggs, 4 tbsp of water and then the chips and nuts. As it cooked they really spread out alot. Even though I had them spaced about 3 inches apart the cookies still ran into each other. I made the cookies smaller than the dirrections specified. The other thing that I did was to make the whole box. Why?? #1 to have more cookies. #2 the directions said to use 1/2 the contents of the box, but did not give a measurement to use. Hmm, actually, now that I think about it, could have figure out 1/2 by weight - it would have been 8 ounces of mix.
The cookies themselves were very tasty. The non-gluten free family member liked them too.
The dough came out very soft. The mix took 1 cup of butter, 2 eggs, 4 tbsp of water and then the chips and nuts. As it cooked they really spread out alot. Even though I had them spaced about 3 inches apart the cookies still ran into each other. I made the cookies smaller than the dirrections specified. The other thing that I did was to make the whole box. Why?? #1 to have more cookies. #2 the directions said to use 1/2 the contents of the box, but did not give a measurement to use. Hmm, actually, now that I think about it, could have figure out 1/2 by weight - it would have been 8 ounces of mix.
The cookies themselves were very tasty. The non-gluten free family member liked them too.
Monday, December 13, 2010
Chinese at home
We love Asian food. When we get take out it is usually Chinese or Thai. American style Chinese can really pack in the calories, so I really prefer to make it at home. I can cut down on the sugar, fats and add more veggies. Tonight I did a Kung Pao Chicken adapted from a recent Cooking Light Magazine recipe. Restaurant Kung Pao can go up to 600 calories and 17 grams of fat for a 12 ounce serving. The sodium, I don't even want to think about. The other problem with restaurant Chinese is that the soy sauce used contains gluten.
At home I can use a gluten free soy sauce. I even modified the Cooking Light recipe to add more vegetables and added a bit more heat - we like that.
This is a quick week day meal (It took 20 minutes to make) and can be adapted to be vegetarian by substituting tofu for the chicken. I think I'll try that next time.
Kung Pao Chicken
2 tbsp dark sesame oil
1 cup thinly sliced onion
1 cup thinly sliced red pepper
1 pound chicken tenders
3/4 cup water
2 tsp minced garlic
2 tbsp gluten free soy sauce
2 tsp corn starch
1 tsp brown sugar
1 tsp bottled minced ginger
1 tsp crushed red pepper
1 package steam bag sugar snap peas - microwave one minute less than package directions
1/4 cup unsalted cashews
1. Heat sesame oil in large skillet over medium high heat. Add onion and red pepper to pan, saute 3 minutes, add chicken and saute for 3 minutes on each side.
2. Combine 3/4 cup water, soy sauce, corn starch, brown sugar, ginger and red pepper. Wish together until sugar is dissolved and corn starch in mixed in well.
4. Add sauce to pan, bring to boil and add sugar snap peas.
Heat through. Add cashews.
Makes 4 servings- about 1 cup each. Serve over jasmine or brown rice. About 275 calories, 11 grams fat. 500 mg sodium.
At home I can use a gluten free soy sauce. I even modified the Cooking Light recipe to add more vegetables and added a bit more heat - we like that.
This is a quick week day meal (It took 20 minutes to make) and can be adapted to be vegetarian by substituting tofu for the chicken. I think I'll try that next time.
Kung Pao Chicken
2 tbsp dark sesame oil
1 cup thinly sliced onion
1 cup thinly sliced red pepper
1 pound chicken tenders
3/4 cup water
2 tsp minced garlic
2 tbsp gluten free soy sauce
2 tsp corn starch
1 tsp brown sugar
1 tsp bottled minced ginger
1 tsp crushed red pepper
1 package steam bag sugar snap peas - microwave one minute less than package directions
1/4 cup unsalted cashews
1. Heat sesame oil in large skillet over medium high heat. Add onion and red pepper to pan, saute 3 minutes, add chicken and saute for 3 minutes on each side.
2. Combine 3/4 cup water, soy sauce, corn starch, brown sugar, ginger and red pepper. Wish together until sugar is dissolved and corn starch in mixed in well.
4. Add sauce to pan, bring to boil and add sugar snap peas.
Heat through. Add cashews.
Makes 4 servings- about 1 cup each. Serve over jasmine or brown rice. About 275 calories, 11 grams fat. 500 mg sodium.
Sunday, December 12, 2010
Ginger Pudding with Bananas
Two entries in one day!!! This must mean that 1. I am so dedicated to my blog. 2. Nothing much going on. 3. It is a nasty rainy day. So, like I said in the last blog, I had a crazy cooking day, because it was a nasty rainy day. One of the items I made was a ginger pudding. Had some milk that would turn if I didn't use it. Not many people realize that pudding is pretty easy to make from scratch. It's almost as easy as opening the box of Jello Pudding mix. Really. Pudding is just sugar, cornstarch, milk and flavoring - that's it. What makes this dessert is the add ins. Just a basic vanilla pudding, add crushed gingersnaps (used Mary's gluten free), a bit of ginger paste, chopped pecans and sliced banana. Very yummy. The original recipe had all the ingredients mixed in to the main pudding, but I like the idea of adding the cookies, nuts and bananas right when serving, so everything does not get all mushy. The other advantage is that is some one does not like one of the ingredients - and that is bound to happen- that item can be omitted.
This is a fairly health dessert,
So for the pudding:
1. combine- 1/2 cup sugar, 5 tbsp cornstarch, 1/8 tsp salt. Gradually wisk in 3 cups of skim milk. Heat to about 180 degrees, just below boiling.
2. combine 1 cup skim milk, 2 egg yolks and 2 tsp vanilla. Gradually add to milk mixture. Whisk constantly until it comes to a slow boil. continue cooking for 2 more minutes until the pudding becomes thick. This takes about 20 minutes.
3. Cool in refrigerator with plastic wrap right on top to keep skin from forming.
4. Slice 2 bananas. Turn 12 ginger snaps (gluten free) into crumbs. Chop 1/4 cup pecans.
Mix 1/2 tsp ginger paste into each serving of pudding - 1/2 cup. Stir in 1/2 a sliced banana, 1 tbsp of cookies and 1 tbsp of pecans. top with whipped cream if desired - i found the whipped cream to be overkill.
This is a fairly health dessert,
So for the pudding:
1. combine- 1/2 cup sugar, 5 tbsp cornstarch, 1/8 tsp salt. Gradually wisk in 3 cups of skim milk. Heat to about 180 degrees, just below boiling.
2. combine 1 cup skim milk, 2 egg yolks and 2 tsp vanilla. Gradually add to milk mixture. Whisk constantly until it comes to a slow boil. continue cooking for 2 more minutes until the pudding becomes thick. This takes about 20 minutes.
3. Cool in refrigerator with plastic wrap right on top to keep skin from forming.
4. Slice 2 bananas. Turn 12 ginger snaps (gluten free) into crumbs. Chop 1/4 cup pecans.
Mix 1/2 tsp ginger paste into each serving of pudding - 1/2 cup. Stir in 1/2 a sliced banana, 1 tbsp of cookies and 1 tbsp of pecans. top with whipped cream if desired - i found the whipped cream to be overkill.
Mexican and Healthy
On a rainy, windy, dreary winter day in Connecticut what is better to do than to play in the kitchen. Nice, warm and cosy. Yummy too. I started with some spiced nuts and then made some vanilla pudding. For lunch I brought out a filling for Sweet Potato and Black Bean Burritos that I made a few weeks ago. Do not be afraid - it came out of the freezer.
"American" Mexican food is notorious for beeing high in fat. With all the cheese, sour cream, and other added fats it can pack a diet killing punch. A restaurant burrito could be as much as 1000 calories. The trick is to reduce the amouts of the animal and saturated fats and increase the amounts of the vegetables and the beans. Salsa is a good low fat, vegetable based addition. Guacamole, while being high in fat, is vegetable based and full of good monounsaturated fats. These burritos are filled with mashed sweet potatoes and black beans, with a nice spicey kick. They go well with a topping of salsa (15 calories for 2 tbsp) and guacamole ( (45 calories for 2 tbsp) and a bit of sour cream (49 calories for 2 tbsp of light- 50 calories for 2 tbsp of full fat) to smooth out the spice. For the guacamole I like to use "Holy Guacamole", found in the produce section. It has a nice fresh taste and people think it is homemade.
Sweet Potato and Black Bean Burrito
5 cups peeled, cubed sweet potato
3 tsp canola oil
3 1/2 cups diced onion
4 cloves garlic, mince
1 tbsp minced fresh green chile (do this with gloves on)
4 tsp ground cumin
4 tsp ground coriander
3 - 15 ounce cans black beans, rinsed and drained
2 tbsp lemon juice
10 corn tortillas ( warmed in non-stick skillet spray each tortilla with cooking spray- this makes the tortillas soft, so you can wrap them without them tearing)
Salsa and guacamole
1. Preheat oven to 350 degrees
2. Place sweet potatoes into a medium saucepan with water. cover and bring to a boil, simmer until tender, about 10 minutes. Drain and set aside.
3. While the potatoes are cooking, heat medium skillet, add oil and saute onion, garlic and chiles until soft and tender. Add the garlic toward the end to avoid burning. Add cumin and coriander, cook for 2-3 minutes more. Set aside.
4. With a potato masher, mash together the sweet potatoes, black beans, lemon juice and a bit of salt. Add cooked onion mixture.
5. Lightly oil a large baking dish. Prepare the tortillas. Spoon 2/3 cup filling into the center of each tortilla, roll and place, seam side down in the baking dish. Cover dish with foil and bake for 40 minutes. Serve hot topped with salsa and guacamole on the side.
"American" Mexican food is notorious for beeing high in fat. With all the cheese, sour cream, and other added fats it can pack a diet killing punch. A restaurant burrito could be as much as 1000 calories. The trick is to reduce the amouts of the animal and saturated fats and increase the amounts of the vegetables and the beans. Salsa is a good low fat, vegetable based addition. Guacamole, while being high in fat, is vegetable based and full of good monounsaturated fats. These burritos are filled with mashed sweet potatoes and black beans, with a nice spicey kick. They go well with a topping of salsa (15 calories for 2 tbsp) and guacamole ( (45 calories for 2 tbsp) and a bit of sour cream (49 calories for 2 tbsp of light- 50 calories for 2 tbsp of full fat) to smooth out the spice. For the guacamole I like to use "Holy Guacamole", found in the produce section. It has a nice fresh taste and people think it is homemade.
Sweet Potato and Black Bean Burrito
5 cups peeled, cubed sweet potato
3 tsp canola oil
3 1/2 cups diced onion
4 cloves garlic, mince
1 tbsp minced fresh green chile (do this with gloves on)
4 tsp ground cumin
4 tsp ground coriander
3 - 15 ounce cans black beans, rinsed and drained
2 tbsp lemon juice
10 corn tortillas ( warmed in non-stick skillet spray each tortilla with cooking spray- this makes the tortillas soft, so you can wrap them without them tearing)
Salsa and guacamole
1. Preheat oven to 350 degrees
2. Place sweet potatoes into a medium saucepan with water. cover and bring to a boil, simmer until tender, about 10 minutes. Drain and set aside.
3. While the potatoes are cooking, heat medium skillet, add oil and saute onion, garlic and chiles until soft and tender. Add the garlic toward the end to avoid burning. Add cumin and coriander, cook for 2-3 minutes more. Set aside.
4. With a potato masher, mash together the sweet potatoes, black beans, lemon juice and a bit of salt. Add cooked onion mixture.
5. Lightly oil a large baking dish. Prepare the tortillas. Spoon 2/3 cup filling into the center of each tortilla, roll and place, seam side down in the baking dish. Cover dish with foil and bake for 40 minutes. Serve hot topped with salsa and guacamole on the side.
Wednesday, December 8, 2010
Lemon Bread
This is a quick one - not feeling very creative today, just tired and sad. In an effort to get back into the groove, I am forcing a blog.
This is an adaptation for gluten free, from an old favorite. My mom made this moisty, sweet bread for years. It is really more like a cake. I find that any really moist cake can be easily converted, just by substituting gluten free flour mix one for one with all-purpose flour. How easy is that.
Mom's Lemon Bread.
3/4 cup trans fat free margarine, softenend
1 cup sugar
1/2 cup milk - skim is fine
2 eggs
1 1/2 cup gluten free flour
pinch of salt
1 tsp baking powder
1/2 cup walnuts
grated rind of 1 lemon
1. Cream the margarine with the sugar. Add milk and 2 eggs.
2. In medium bowl mix flour, salt, baking power, walnuts and lemon rind.
3. Mix the dry ingredients with the wet ingredients with hand mixer.
4. Pour into loaf pan prepared with non-stick cooking spray. Bake at 350 degrees for 45-55 minutes.
5. Allow to cool in pan for 10 minutes. Top with sugar/ lemon glaze. Juice of one lemon and 1/2 cup of sugar.
This bread freezes well. Also makes great mini loaves - bake for about 40 minutes.
This is an adaptation for gluten free, from an old favorite. My mom made this moisty, sweet bread for years. It is really more like a cake. I find that any really moist cake can be easily converted, just by substituting gluten free flour mix one for one with all-purpose flour. How easy is that.
Mom's Lemon Bread.
3/4 cup trans fat free margarine, softenend
1 cup sugar
1/2 cup milk - skim is fine
2 eggs
1 1/2 cup gluten free flour
pinch of salt
1 tsp baking powder
1/2 cup walnuts
grated rind of 1 lemon
1. Cream the margarine with the sugar. Add milk and 2 eggs.
2. In medium bowl mix flour, salt, baking power, walnuts and lemon rind.
3. Mix the dry ingredients with the wet ingredients with hand mixer.
4. Pour into loaf pan prepared with non-stick cooking spray. Bake at 350 degrees for 45-55 minutes.
5. Allow to cool in pan for 10 minutes. Top with sugar/ lemon glaze. Juice of one lemon and 1/2 cup of sugar.
This bread freezes well. Also makes great mini loaves - bake for about 40 minutes.
Wednesday, October 27, 2010
Cauliflower Mash
Cauliflower. Poor lonely cauliflower. It's white and never shows up on the cool new vegetable trend list. I think Cauliflower is a beautiful thing. Really, really look at it and admire it. Beautiful creamy white, tiny little flowers surrounded by green leaves. Cut it and the whole thing is the same creamy white. Of course I must mention that it is a good source of fiber, vitamin C, Potassium and vitamin A. As far as antioxidants go - it is a powerhouse.
I am a huge fan of the mashed cauliflower at Ruby Tuesdays. I always ask for it as a substitute side. It was sad when they stopped doing it for a while. Not, however, a low fat choice. 1/2 cup Mashed cauliflower comes to 136 kcal, 8 grams of fat and (hold onto your hat) 712 grams of sodium (31% of recommended amounts). The lovely unadulterated Cauliflower - 14 calories, 4 grams sodium and no fat for 1/2 cup cooked. Hmm what happened - I think it's called cream.
With a bit of playing and looking around at other recipes, I have come up with my own concoction. It has similar flavor to the Ruby's mash, but slashes the calories and sodium. Another good way to get those veggie servings in.
Creamy Mash of Cauliflower
1 head of cauliflower, cut into florets, steamed until tender - about 15 minutes.
1/4 cup silk soy creamer
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp pepper - or more to taste (I like more pepper)
1/8 tsp garlic powder
1/8 tsp onion powder
When cauliflower is cooked, drain it well. Mash with immersion blender adding silk soy creamer.
Add sugar, pepper, garlic and onion powder, mix in well with blender. Reheat gently if needed.
Approx: 31 kcal, 1 gram fat, 250 grams sodium for 1/2 cup serving.
I am a huge fan of the mashed cauliflower at Ruby Tuesdays. I always ask for it as a substitute side. It was sad when they stopped doing it for a while. Not, however, a low fat choice. 1/2 cup Mashed cauliflower comes to 136 kcal, 8 grams of fat and (hold onto your hat) 712 grams of sodium (31% of recommended amounts). The lovely unadulterated Cauliflower - 14 calories, 4 grams sodium and no fat for 1/2 cup cooked. Hmm what happened - I think it's called cream.
With a bit of playing and looking around at other recipes, I have come up with my own concoction. It has similar flavor to the Ruby's mash, but slashes the calories and sodium. Another good way to get those veggie servings in.
Creamy Mash of Cauliflower
1 head of cauliflower, cut into florets, steamed until tender - about 15 minutes.
1/4 cup silk soy creamer
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp pepper - or more to taste (I like more pepper)
1/8 tsp garlic powder
1/8 tsp onion powder
When cauliflower is cooked, drain it well. Mash with immersion blender adding silk soy creamer.
Add sugar, pepper, garlic and onion powder, mix in well with blender. Reheat gently if needed.
Approx: 31 kcal, 1 gram fat, 250 grams sodium for 1/2 cup serving.
Monday, October 25, 2010
More and More vegetables
Day #5 and day #6 of the staycation. My plan was to straighten up some messy items in my house, but I have mostly succeeded in making the mess worse. The sunroom is in a state of ready to be painted, my recipe collection is almost done except for the dessert section ( so that is still in disarray) and my office is a mess. I went hiking and have not put my backpack back in order. If I took another week would I be able to fix this, or would I make another weeks worth of mess?
In addition to keeping up with the blog (pat on the back) I have been experimenting with myself with a "DASH" diet - dietary approach to stop hypertension. This diet was developed by researchers from the Harvard School of Public Health - It is high in Potassium, Calcium, Magnesium, Fiber, omega 3 Fatty Acids and Vitamin D. Low in Sodium, Fat and sugar. Calorie level is about 2000 per day (if all the food servings are eaten). So why I am trying to do this is because the diet includes 11 (yes 11) servings of fruits and vegetables. Four ounces of animal protein, so almost vegetarian. 2 servings of low fat dairy, 2 servings of nuts or legumes, 4 servings of whole grains, 2 Tbsp of heart healthy oils, up to 2 tsp of sugar or 2 small desert servings and then an Extra( I am using that for a glass of wine). So, I am finding that it takes effort for me to limit the grains to 4 per day, but it is doable. The 4 ounces of animal protein - no problem, don't eat much meat anyway. Nuts make a good snack - I mix them with some dried fruit. I have been able to get up to 8 vegetable/fruit servings. I can do this by doing a fruit in the morning and another mid morning with the nuts, 2 veg servings at lunch and dinner, and a vegetable munch in between. I am thinking that since I am not a big person I don't have to get in all the calories.
This combination of foods is similar to a mediteranean diet. Side effects are improved bone density, lower blood presssure, improved lipid profile, weight loss, increased energy and a bit of gas.
So far today: 1 cup of steel cut oatmeal with raisins and 2 tsp transfat free margarine, coffee.
Snack- 2 tbsp raisins, 1/4 cup walnuts, skim milk latte (no sugar), 3/4 cup cubed melon. This was late morning divided between the car and a meeting.
Lunch - 2 cups salad vegs ( greens, radish, cuccumber, tomato) olive oil vinegrette, 2 tbsp blue cheese. 1 tsp ranch dressing. Seltzer water.
Plan for dinner: 1 cup cooked carrots and green beans, 2 ounce chicken in paprika sauce(my recipe from previous entry), 1/2 cup whole wheat pasta.
Snack - small size Kit Kat bar, coffee
I'm having dinner early, so I'll probably be hungry when I get home - More fruit?
Maybe some blueberries and 1/2 cup low fat icecream!!
In addition to keeping up with the blog (pat on the back) I have been experimenting with myself with a "DASH" diet - dietary approach to stop hypertension. This diet was developed by researchers from the Harvard School of Public Health - It is high in Potassium, Calcium, Magnesium, Fiber, omega 3 Fatty Acids and Vitamin D. Low in Sodium, Fat and sugar. Calorie level is about 2000 per day (if all the food servings are eaten). So why I am trying to do this is because the diet includes 11 (yes 11) servings of fruits and vegetables. Four ounces of animal protein, so almost vegetarian. 2 servings of low fat dairy, 2 servings of nuts or legumes, 4 servings of whole grains, 2 Tbsp of heart healthy oils, up to 2 tsp of sugar or 2 small desert servings and then an Extra( I am using that for a glass of wine). So, I am finding that it takes effort for me to limit the grains to 4 per day, but it is doable. The 4 ounces of animal protein - no problem, don't eat much meat anyway. Nuts make a good snack - I mix them with some dried fruit. I have been able to get up to 8 vegetable/fruit servings. I can do this by doing a fruit in the morning and another mid morning with the nuts, 2 veg servings at lunch and dinner, and a vegetable munch in between. I am thinking that since I am not a big person I don't have to get in all the calories.
This combination of foods is similar to a mediteranean diet. Side effects are improved bone density, lower blood presssure, improved lipid profile, weight loss, increased energy and a bit of gas.
So far today: 1 cup of steel cut oatmeal with raisins and 2 tsp transfat free margarine, coffee.
Snack- 2 tbsp raisins, 1/4 cup walnuts, skim milk latte (no sugar), 3/4 cup cubed melon. This was late morning divided between the car and a meeting.
Lunch - 2 cups salad vegs ( greens, radish, cuccumber, tomato) olive oil vinegrette, 2 tbsp blue cheese. 1 tsp ranch dressing. Seltzer water.
Plan for dinner: 1 cup cooked carrots and green beans, 2 ounce chicken in paprika sauce(my recipe from previous entry), 1/2 cup whole wheat pasta.
Snack - small size Kit Kat bar, coffee
I'm having dinner early, so I'll probably be hungry when I get home - More fruit?
Maybe some blueberries and 1/2 cup low fat icecream!!
Sunday, October 24, 2010
Pumpking crunch cake - Happy Birthday Hugh
This is day #4, it's late, but I'm still on deadline. Yesterday we celebrated my Father-in-law's 84th Birthday. The family has a number of gluten free people - 2 niece in laws, a nephew in law, my husband and his sister - so I like to bring a dessert they can all eat. Usually the birthday cake is a regular cake and the ice cream cakes have the cookie filling. The dude likes spice type cakes, so I thought I would try this one. It is from, Gluten Free Baking, Richard Coppedge. The cake came out nice and moist with a good texture and was simple to make, not a bunch of steps and messy bowls. Cream cheese frosting and a surprise layer of chocolate and pecans make it special.
I pretty much followed the recipe, just made a few adjustments. I have decided that I rather like weighing the ingredients rather than using measurement, it's much more accurate and results are more consistnet.
Pumking Crunch Cake
2 eggs
1 1/4 cup (10 ounces) sugar
1/2 cup oil (canola)
1 cup (8.5 oz) pumpkin puree
1 1/2 tsp vanilla extract (be sure it is gluten free)
1 1/3 cup (8 oz) flour blend #1 ( mix of white rice flour, potato starch and tapioca flour)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
1/8 tsp cardamom (my addition)
3/4 cup semisweet chocolate chips, melted
1 cup (5 oz) pecans, chopped
cream cheese frosting- 1 cup 1/3 reduced fat cream cheese (softened), 2 ounces transfat free margarine (softened), 1/2 tsp vanilla; mix until combined. Add 1 cup(8 oz) powdered sugar gradually and mix with hand mixer until combined.
Happy Birthday Hugh - Love and good health.
Preheat oven to 350 degrees, prepare 2 round cake pans - oil and dusted with cocoa powder or gluten free flour. Whip eggs, sugar and oil for 3 minutes.
Add pumpkin, puree and vanill, mix to combine
In a separate bowl, sift flour, baking soda, baking powder and spices. Add dry ingredients to pumpkin mixture. Spread evenly into the cake pans.
Bake for 30 minutes or until toothpick inserted in the center comes out clean.
Allow cakes to cool for 5-10 minutes before unmolding.
While cake is baking make the chocolate base.
Melt the chocolate and mix in chopped nuts. Spread on waxed paper in a 6" circle, cover with a layer of waxed paper and flatten evenly with a plate. Refrigerate until firm. Unmold onto cake plate and set aside.
To assemble, lightly coat chocolate layer with frosting, place one cake layer on top, fill with frosting, top with remaining frosting and spread over the sides.
I pretty much followed the recipe, just made a few adjustments. I have decided that I rather like weighing the ingredients rather than using measurement, it's much more accurate and results are more consistnet.
Pumking Crunch Cake
2 eggs
1 1/4 cup (10 ounces) sugar
1/2 cup oil (canola)
1 cup (8.5 oz) pumpkin puree
1 1/2 tsp vanilla extract (be sure it is gluten free)
1 1/3 cup (8 oz) flour blend #1 ( mix of white rice flour, potato starch and tapioca flour)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
1/8 tsp cardamom (my addition)
3/4 cup semisweet chocolate chips, melted
1 cup (5 oz) pecans, chopped
cream cheese frosting- 1 cup 1/3 reduced fat cream cheese (softened), 2 ounces transfat free margarine (softened), 1/2 tsp vanilla; mix until combined. Add 1 cup(8 oz) powdered sugar gradually and mix with hand mixer until combined.
Happy Birthday Hugh - Love and good health.
Preheat oven to 350 degrees, prepare 2 round cake pans - oil and dusted with cocoa powder or gluten free flour. Whip eggs, sugar and oil for 3 minutes.
Add pumpkin, puree and vanill, mix to combine
In a separate bowl, sift flour, baking soda, baking powder and spices. Add dry ingredients to pumpkin mixture. Spread evenly into the cake pans.
Bake for 30 minutes or until toothpick inserted in the center comes out clean.
Allow cakes to cool for 5-10 minutes before unmolding.
While cake is baking make the chocolate base.
Melt the chocolate and mix in chopped nuts. Spread on waxed paper in a 6" circle, cover with a layer of waxed paper and flatten evenly with a plate. Refrigerate until firm. Unmold onto cake plate and set aside.
To assemble, lightly coat chocolate layer with frosting, place one cake layer on top, fill with frosting, top with remaining frosting and spread over the sides.
Saturday, October 23, 2010
Corn Casserole
This is day #3 of me being good about my blog. Being that I got up early this morning, I made buckwheat pancakes -- yup, gluten free buckwheat pancakes. Buckwheat is gluten free (even though wheat is in the name - see previous blog) and make nice pancakes that do not taste weird. I add ground flax seed to up the fiber. On the side, cinnamon apples. Melting 1 tbsp on transfat free margarine with 1 tbsp of brown sugar and a tsp of cinnamon, add a sliced apple and cook until apples are soft and starting to brown. Very yummy on the pancakes.
This afternoon I am planning to make a pumpkin spice cake to bring to my Father in Law's 84th Birthday party. I'll put that in soon if it comes out well.
As I am on Staycation, I have decided to do some larger projects that never seem to get done. Like paint a room and attack the garden. One of my projects is to organize my recipes. It had become quite a mess, with recipes in the wrong places, some not put in and containing recipes that I no longer use or never bothered to make and probably never will. Doing this I ran into a few old favorites. One being "Corn Casserole". I made this before the gluten free days and have since adapted it for the gluten free. Corn is a good gluten free starch, we love the sweet flavor of fresh and even frozen corn. This recipe makes the corn into a nice side dish, that can also be used for breakfast. I significantly lightened up the original recipe. It called for a pound of bacon (I eliminated it), 2 cups of sour cream (changed to lite sour cream) and 1/2 cup butter ( changed to 1/3 cup transfat free margarine). I also add a bit of cayenne pepper to spice it up. In addition I increase the vegetables from what the recipe calls for.
Corn Casserole
1/3 cup transfat free margarine
1/2 large onion, chopped
1/2 cup chopped celery
1 red pepper , chopped
1 green pepper, chopped
5 tbsp rice flour
2 cups lite sour cream
2 pounds frozen corn, thawed
Salt, pepper and cayenne pepper to taste
1 tbsp chopped parsley
Heat the oven to 35o degrees. Melt the margarine in a large dutch oven over medium heat, saute the onion, celery and peppers until soft. Stir in the flour, then the sour cream until well combined. Add the corn and season.
Pour the mixture into a 9 x 13 inch baking dish. Bake for 30-45 minutes, until lightly browned.
served 6-8
I have also made this with adding 1 cup of cooked rice - can use brown rice.
TA DA
This afternoon I am planning to make a pumpkin spice cake to bring to my Father in Law's 84th Birthday party. I'll put that in soon if it comes out well.
As I am on Staycation, I have decided to do some larger projects that never seem to get done. Like paint a room and attack the garden. One of my projects is to organize my recipes. It had become quite a mess, with recipes in the wrong places, some not put in and containing recipes that I no longer use or never bothered to make and probably never will. Doing this I ran into a few old favorites. One being "Corn Casserole". I made this before the gluten free days and have since adapted it for the gluten free. Corn is a good gluten free starch, we love the sweet flavor of fresh and even frozen corn. This recipe makes the corn into a nice side dish, that can also be used for breakfast. I significantly lightened up the original recipe. It called for a pound of bacon (I eliminated it), 2 cups of sour cream (changed to lite sour cream) and 1/2 cup butter ( changed to 1/3 cup transfat free margarine). I also add a bit of cayenne pepper to spice it up. In addition I increase the vegetables from what the recipe calls for.
Corn Casserole
1/3 cup transfat free margarine
1/2 large onion, chopped
1/2 cup chopped celery
1 red pepper , chopped
1 green pepper, chopped
5 tbsp rice flour
2 cups lite sour cream
2 pounds frozen corn, thawed
Salt, pepper and cayenne pepper to taste
1 tbsp chopped parsley
Heat the oven to 35o degrees. Melt the margarine in a large dutch oven over medium heat, saute the onion, celery and peppers until soft. Stir in the flour, then the sour cream until well combined. Add the corn and season.
Pour the mixture into a 9 x 13 inch baking dish. Bake for 30-45 minutes, until lightly browned.
served 6-8
I have also made this with adding 1 cup of cooked rice - can use brown rice.
TA DA
Friday, October 22, 2010
Waiting for the Potato Chip Article
A few days ago I get an e-mail, the local paper is looking for someone to interview for articles on Mushroom Poisoning and Potato Chips. Hmm poison mushrooms, not in my realm of expertise. Potato Chips, maybe, although I am not a chip person.
Research is done, time set for call is made and reporter is not at her desk. Ok. I', on time, where are you. I might have other things to do today rather that wait for you to call me back. To the blog I go then. This way I can type my inappropriate comments and personal feelings about snack foods. Note- I am not a chip girl. I would rather do my calorie splurges on chocolate and wine.
It is amazing to me that a whole isle in the grocery store is dedicated to chips, pretzels and tortilla chips. Another 2 isles to soda and water products, another 1/2 isle to candy and a half isle to cookies. About 1/2 the store is devoted to "food" that is not good for you.
So I buy a bag of chips to play with them Mostly I want to count how many chips are in 1 ounce, the stated serving size. My daughter looks at me strangely, but she has seen me do stranger things with food. I zero the food scale and weight out 15 chips to make an ounce. These are smallish roundish chips. The big ones would take less. Hmm, 150 calories looks so small. Who can stop at 15 chips?
With the zillion selection of chips, one would think that there would be a big nutritional difference between baked and regular - not really - calories saved per ounce is 30. Calories saved if a piece of fruit is chosen - 70. Most chips, unless salt free are a sodium disaster. Averaging 135 mg per 1 ounce. Flavored chips are even higher, about 250 mg per 1 ounce. 17% of sodium for the day for a goal total 2300 or less. That's just for 15 little chips. Also note that flavored chips also contain wheat products and may be a problem for the gluten sensitive.
More dissing on the chips - compared to a baked potato they have been taken out of the world of vegetables. A small baked potato (5.5 ounces) has 145 calories, no fat, 6 grams of sodium, 6 grams of fiber if you eat the skin and 498 mg of potassium. The ounce of chips in only comparable in potassium content. Vitamin C content goes down in the chips, because of the processing, to almost nothing. The potato will provide 12 mg of vitamin C.
So there you have it , the deal on the chips. If you are at a party try not to park yourself in front of them, they will call your name.
The reporter has called, the interview was good.
Research is done, time set for call is made and reporter is not at her desk. Ok. I', on time, where are you. I might have other things to do today rather that wait for you to call me back. To the blog I go then. This way I can type my inappropriate comments and personal feelings about snack foods. Note- I am not a chip girl. I would rather do my calorie splurges on chocolate and wine.
It is amazing to me that a whole isle in the grocery store is dedicated to chips, pretzels and tortilla chips. Another 2 isles to soda and water products, another 1/2 isle to candy and a half isle to cookies. About 1/2 the store is devoted to "food" that is not good for you.
So I buy a bag of chips to play with them Mostly I want to count how many chips are in 1 ounce, the stated serving size. My daughter looks at me strangely, but she has seen me do stranger things with food. I zero the food scale and weight out 15 chips to make an ounce. These are smallish roundish chips. The big ones would take less. Hmm, 150 calories looks so small. Who can stop at 15 chips?
With the zillion selection of chips, one would think that there would be a big nutritional difference between baked and regular - not really - calories saved per ounce is 30. Calories saved if a piece of fruit is chosen - 70. Most chips, unless salt free are a sodium disaster. Averaging 135 mg per 1 ounce. Flavored chips are even higher, about 250 mg per 1 ounce. 17% of sodium for the day for a goal total 2300 or less. That's just for 15 little chips. Also note that flavored chips also contain wheat products and may be a problem for the gluten sensitive.
More dissing on the chips - compared to a baked potato they have been taken out of the world of vegetables. A small baked potato (5.5 ounces) has 145 calories, no fat, 6 grams of sodium, 6 grams of fiber if you eat the skin and 498 mg of potassium. The ounce of chips in only comparable in potassium content. Vitamin C content goes down in the chips, because of the processing, to almost nothing. The potato will provide 12 mg of vitamin C.
So there you have it , the deal on the chips. If you are at a party try not to park yourself in front of them, they will call your name.
The reporter has called, the interview was good.
Thursday, October 21, 2010
Coriander Crusted Pork Tenderloin and Cabbage
This week I am on "Staycation", so I have promised to update daily. I hope I can keep my promise. Even though I did not "work" today the staycation involved catching up on the minutia of life, plus I got in a work out and a nap. I am on vacation after all. That said, I really did not have much time for cooking this evening, nor did I feel like it.
A pork tenderloin is actually a quick and easy meal, accompanied with lots of veggies of course.
It also makes nice leftover's for the man's lunches. Most recipes I have seen for the tenderloin are really simple, first searing the meat and then cooking for 20 minutes in the oven. 1/2 hour total prep. Mashed potatoes from the freezer and braised carrots, cabbage and leeks round out the meal. For the cabbage: chop one small head of cabbage, slice several large carrots and slice several leeks. Saute leeks and carrots in 1-2 tbsp transfat free margarine and then add the cabbage. Cook covered, stirring often until carrots and cabbage are tender. I like to add pepper to taste. Yum, this satisfied by peasant ancestry.
Coriantder-crusted port tenderloin
(adapted from an Ellie Krieger recipe)
1 pound pork tenderloin, trimmed and butterflied (make a cut up the center)
4 tsp dijon mustard
*1 tbsp ground corriander seed
1 tsp freshly ground black peppre
*1/2 tsp kosher or sea salt
1 tbsp olive oil.
Preheat oven to 450 degrees. In a small dish mix the mustard and spices. Spread evenly over the tenderloin.
Heat the oil in an ovenproof skillet on medium high heat (tenderloin should be a room temp when you start to cook it) Brown on each side, about 3 minutes per side.
Put the skillet in the oven and roast until thermometer reaches 155 degrees and meat is done through, about 20 minutes. Let rest 5 minutes before slicing.
* sea salt is not any lower in sodium that iodized salt per weight. Per teaspoon it is slightly lower as the pieces are larger.
*Coriander is a great source of antioxidants and smells beautifully. I like to buy mine from an Indian market as the prices on spices are lower. They do look at you funny when you buy the smallest bag they have. I also buy my cardamom and ginger paste from the market.
A pork tenderloin is actually a quick and easy meal, accompanied with lots of veggies of course.
It also makes nice leftover's for the man's lunches. Most recipes I have seen for the tenderloin are really simple, first searing the meat and then cooking for 20 minutes in the oven. 1/2 hour total prep. Mashed potatoes from the freezer and braised carrots, cabbage and leeks round out the meal. For the cabbage: chop one small head of cabbage, slice several large carrots and slice several leeks. Saute leeks and carrots in 1-2 tbsp transfat free margarine and then add the cabbage. Cook covered, stirring often until carrots and cabbage are tender. I like to add pepper to taste. Yum, this satisfied by peasant ancestry.
Coriantder-crusted port tenderloin
(adapted from an Ellie Krieger recipe)
1 pound pork tenderloin, trimmed and butterflied (make a cut up the center)
4 tsp dijon mustard
*1 tbsp ground corriander seed
1 tsp freshly ground black peppre
*1/2 tsp kosher or sea salt
1 tbsp olive oil.
Preheat oven to 450 degrees. In a small dish mix the mustard and spices. Spread evenly over the tenderloin.
Heat the oil in an ovenproof skillet on medium high heat (tenderloin should be a room temp when you start to cook it) Brown on each side, about 3 minutes per side.
Put the skillet in the oven and roast until thermometer reaches 155 degrees and meat is done through, about 20 minutes. Let rest 5 minutes before slicing.
* sea salt is not any lower in sodium that iodized salt per weight. Per teaspoon it is slightly lower as the pieces are larger.
*Coriander is a great source of antioxidants and smells beautifully. I like to buy mine from an Indian market as the prices on spices are lower. They do look at you funny when you buy the smallest bag they have. I also buy my cardamom and ginger paste from the market.
Friday, October 8, 2010
Magazine Klepto - Chicken Biryani
So it's Friday and It's been a busy week. What else is new. Eating healthy is really important to me (what else is new) so, I like to keep an arsenal of quick recipes on hand. Something that I have the ingredients already on hand and can be made with little fuss. I am also an evil magazine stealer. I am a magazine klepto. Watch out doctor's offices every where. Usually I will just rip out a page or two, but I have been known to abscond with the whole thing. Case in point - People magazine Hottest guy of the year issue. The Hugh Jackman year magically disappeared from my dentist's office into my bag.
Last week I was at my primary care doctor's office waiting to have my poor hacking chest looked at, and was flipping through the Ladie's Home Journal. Rip.... out comes a recipe. Pop... into my bag. Why buy a whole magazine when you only want one page of it.
To make up for my deficiency I will share this one, along with my alterations. If you like spicy you will like this. It uses only one pot!!
Easy Chicken Biryani
1 1/2 cups basmati rice
2 tbsp trans fat free margarine
1 medium onion, sliced
2 large carrrots, sliced
1 bay leaf
1/4 tsp ground cardamom
3/4 tsp ground cinnamon
3/4 tsp turmeric
(salt is omitted - there is salt in the broth and the curry paste- who needs more)
1 1/2 pounds chicken tenders or chicken breast cut into pieces
1/2 cup raisins (i was missing these - came out fine without)
3 cups low sodium chicken broth
3/4 cups frozen peas, thawed
1/2 cup almonds
Heat margarine in dutch oven over medium heat and add the onion, carrots and bay leaf, cook until soft, about 10 minutes. stir in the spices, chicken and curry paste and cook until aromatic, about 2 minutes. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil. Reduce heat and simmer until chicken is done - 15-18 minutes. Uncover and cook until liquid is gone, about 5 minutes and let stand for 10 minutes.
Stir in the peas. Top with almonds.
Makes 6-8 servings.
Last week I was at my primary care doctor's office waiting to have my poor hacking chest looked at, and was flipping through the Ladie's Home Journal. Rip.... out comes a recipe. Pop... into my bag. Why buy a whole magazine when you only want one page of it.
To make up for my deficiency I will share this one, along with my alterations. If you like spicy you will like this. It uses only one pot!!
Easy Chicken Biryani
1 1/2 cups basmati rice
2 tbsp trans fat free margarine
1 medium onion, sliced
2 large carrrots, sliced
1 bay leaf
1/4 tsp ground cardamom
3/4 tsp ground cinnamon
3/4 tsp turmeric
(salt is omitted - there is salt in the broth and the curry paste- who needs more)
1 1/2 pounds chicken tenders or chicken breast cut into pieces
1/2 cup raisins (i was missing these - came out fine without)
3 cups low sodium chicken broth
3/4 cups frozen peas, thawed
1/2 cup almonds
Heat margarine in dutch oven over medium heat and add the onion, carrots and bay leaf, cook until soft, about 10 minutes. stir in the spices, chicken and curry paste and cook until aromatic, about 2 minutes. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil. Reduce heat and simmer until chicken is done - 15-18 minutes. Uncover and cook until liquid is gone, about 5 minutes and let stand for 10 minutes.
Stir in the peas. Top with almonds.
Makes 6-8 servings.
Monday, October 4, 2010
More to do with squash
It's )
fall. Yes it is. It's time for squash. A number of squashes have come into my home lately and then into my oven. Delicata, Butternut, Buttercup. All a lovely orange inside, bursting with Vitamin A and Potassium. My people are not great squash fans, they do like dessert. So, If I want them to eat the squash I make it's got to be a bit sweet.
This Butternut squash souffle is that, It is like dessert. It could actually be served for dessert. I actually used a combination of delicata and buttercup squash for this. Any winter squash would work. Sweetpotato may even work as well...hmmm.
Winter Squash Souffle
2 cups of cooked, mashed winter squash
3 tbsp transfat free margarine, softened
1 cup sugar (can cut down on if desired)
1/3 cup milk - fat free
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 tsp vanilla extract
Heat oven to 325 degrees. Grease a 1 1/2-quart casserole dish. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into the casserole dish and bake for 75 minutes or until set. Serves 6-8.
To cook the squash; make a few knife slits in the squash, microwave on high for about 8 minutes. Cool so you can touch it. Cut the squash in half, scoop out seeds. Finish cooking by placing in shallow dish with 1/2" of water in the bottom, cover and bake at 350 degrees until the flesh of the squash is soft. Scoop out flesh from the shell.
fall. Yes it is. It's time for squash. A number of squashes have come into my home lately and then into my oven. Delicata, Butternut, Buttercup. All a lovely orange inside, bursting with Vitamin A and Potassium. My people are not great squash fans, they do like dessert. So, If I want them to eat the squash I make it's got to be a bit sweet.
This Butternut squash souffle is that, It is like dessert. It could actually be served for dessert. I actually used a combination of delicata and buttercup squash for this. Any winter squash would work. Sweetpotato may even work as well...hmmm.
Winter Squash Souffle
2 cups of cooked, mashed winter squash
3 tbsp transfat free margarine, softened
1 cup sugar (can cut down on if desired)
1/3 cup milk - fat free
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 tsp vanilla extract
Heat oven to 325 degrees. Grease a 1 1/2-quart casserole dish. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into the casserole dish and bake for 75 minutes or until set. Serves 6-8.
To cook the squash; make a few knife slits in the squash, microwave on high for about 8 minutes. Cool so you can touch it. Cut the squash in half, scoop out seeds. Finish cooking by placing in shallow dish with 1/2" of water in the bottom, cover and bake at 350 degrees until the flesh of the squash is soft. Scoop out flesh from the shell.
Monday, September 27, 2010
Celeriac and Pear Soup
For two weeks in a row in my CFA box was this ugly weird root. It was a celeriac root. Bulb like, hairy, brown, a crazy looking, ugly thing. Teresa, the farm woman, tells me to make soup with it. OK, I can do that. I search my favorite - All recipes- for a likely experiment.
The recipe I found used root veggies and onions that I had on hand, as well a the pears that are in season right now, and herbs that I have on hand in the garden. The result was a mild flavored soup with a lovely perfume scent.
For the celeriac, I needed to peel it and get the brown stuff off. Underneath all the root hair and skin is a white, crunch root with a mild celery flavor. It can be eaten cooked or raw. The root that had been in my fridge for almost 2 weeks was a bit soft, but fine for soup.
As for nutrition, celeriac is a good source of potassium, magnesium and fiber. It is low in carbohydrate - 1 cup cooked has 8 grams, and low in calories - 42 calories per cup. It is a type of celery that is cultivated for the root. The recipe called for celery stalks, I just used the tops of the celeriac.
Celeriac and Pear Soup
3 tbsp transfat free margarine
1 clove garlic, minced
1 shallot, minced
1 onion, chopped
2-4 celeriac roots, peeled and cubed
3 carrots, chopped
2-3 stalks celery, chopped or top of celeriac
1 large potato, peeled and cubed (potato thickens the soup)
4 cups chicken or vegetable broth - reduced sodium
1 tsp ground black pepper
1 tsp dried tarragon (or to taste0
1 tbsp dried thyme
2 tbsp fresh parsley, minced
2-3 pears- peeled, cored and chopped
1/2 cup light cream
1. Melt butter in a large pot over medium heat. Stir in garlic, shallot and onion, C Cook and stir until the onion has softened and turned translucent, about 5 minutes. As this is cooking, chop remaining vegetables and add to pot. Add broth and herbs. Stir in pears. Bring to a boil, reduce heat and simmer for 20-25 minutes or until vegetables are tender.
2. Remove from heat. Puree soup with immersion blender. Add cream and gently reheat if needed. Adjust seasonings if needed.
Makes about 8 servings.
The recipe I found used root veggies and onions that I had on hand, as well a the pears that are in season right now, and herbs that I have on hand in the garden. The result was a mild flavored soup with a lovely perfume scent.
For the celeriac, I needed to peel it and get the brown stuff off. Underneath all the root hair and skin is a white, crunch root with a mild celery flavor. It can be eaten cooked or raw. The root that had been in my fridge for almost 2 weeks was a bit soft, but fine for soup.
As for nutrition, celeriac is a good source of potassium, magnesium and fiber. It is low in carbohydrate - 1 cup cooked has 8 grams, and low in calories - 42 calories per cup. It is a type of celery that is cultivated for the root. The recipe called for celery stalks, I just used the tops of the celeriac.
Celeriac and Pear Soup
3 tbsp transfat free margarine
1 clove garlic, minced
1 shallot, minced
1 onion, chopped
2-4 celeriac roots, peeled and cubed
3 carrots, chopped
2-3 stalks celery, chopped or top of celeriac
1 large potato, peeled and cubed (potato thickens the soup)
4 cups chicken or vegetable broth - reduced sodium
1 tsp ground black pepper
1 tsp dried tarragon (or to taste0
1 tbsp dried thyme
2 tbsp fresh parsley, minced
2-3 pears- peeled, cored and chopped
1/2 cup light cream
1. Melt butter in a large pot over medium heat. Stir in garlic, shallot and onion, C Cook and stir until the onion has softened and turned translucent, about 5 minutes. As this is cooking, chop remaining vegetables and add to pot. Add broth and herbs. Stir in pears. Bring to a boil, reduce heat and simmer for 20-25 minutes or until vegetables are tender.
2. Remove from heat. Puree soup with immersion blender. Add cream and gently reheat if needed. Adjust seasonings if needed.
Makes about 8 servings.
Friday, September 24, 2010
Butternut and Apple Soup
This week was our last Farm Share Basket- so sad. The past 2 hauls did give us a lot of vegetables with a long keeping time, so we should be enjoying fresh vegetables for the next few weeks. We have carrots, onions, potatoes, winter squashes and sweet potatoes. I have been making some soups to freeze for later. I have some kale soup that was made a few weeks ago and I made butternut squash soup last night. Tonight I will be experimenting with the Celeriac root. Alien territory for me, the root looks a bit intimidating.
The Butternut squash soup uses mostly seasonal ingredients that were in the farm basket: potato, onion, leeks and carrots as well as the squash. The recipe also calls for a granny smith apple, for some sweetness. I have used other kinds of apples with good results. This time I actually had an opened jar of applesauce, so I used that to save time. I was really tired last night and needed to go to bed. For the squash, it was already cooked, left overs from a meal earlier in the week. I actually used a buttercup squash, which is dark green and roundish, not creamy beige and longish.
Winter squash and Apple Soup
2 tbsp transfat free margarine
3 large leeks, white and pale green parts only, chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 1/2 cups butternut or other winter squash
1/21 cup diced carrots
1 apple, peeled cored and sliced.
1 quart low sodium chicken stock
1/4 tsp ground nutmeg
pepper to taste
1/2 cup skim milk (milk or cream if you like)
1. Melt butter in a large pot over medium heat. Stir in leeks and onions, cook until onion softens, about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to a boil, reduce heat and simmer, covered, until vegetables are soft, about 20 minutes.
2. Remove from heat. Puree the soup with an immersion blender. Add milk , nutmeg and pepper. Stir to combine. Gently reheat if needed.
Leaks are often dirty things. After trimming, slice lengthwise and run under cold water to wash out any sand. Dry on paper towels or a kitchen towel.
The Butternut squash soup uses mostly seasonal ingredients that were in the farm basket: potato, onion, leeks and carrots as well as the squash. The recipe also calls for a granny smith apple, for some sweetness. I have used other kinds of apples with good results. This time I actually had an opened jar of applesauce, so I used that to save time. I was really tired last night and needed to go to bed. For the squash, it was already cooked, left overs from a meal earlier in the week. I actually used a buttercup squash, which is dark green and roundish, not creamy beige and longish.
Winter squash and Apple Soup
2 tbsp transfat free margarine
3 large leeks, white and pale green parts only, chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 1/2 cups butternut or other winter squash
1/21 cup diced carrots
1 apple, peeled cored and sliced.
1 quart low sodium chicken stock
1/4 tsp ground nutmeg
pepper to taste
1/2 cup skim milk (milk or cream if you like)
1. Melt butter in a large pot over medium heat. Stir in leeks and onions, cook until onion softens, about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to a boil, reduce heat and simmer, covered, until vegetables are soft, about 20 minutes.
2. Remove from heat. Puree the soup with an immersion blender. Add milk , nutmeg and pepper. Stir to combine. Gently reheat if needed.
Leaks are often dirty things. After trimming, slice lengthwise and run under cold water to wash out any sand. Dry on paper towels or a kitchen towel.
Monday, September 20, 2010
Yummy Gluten Free Italian Cake
Last week we were invited to my in-laws for dinner. Usually when I am asked "what do you want to bring", I chime in "desert". Why? Because usually my honey can eat most of the dinner, but the desert is usually a glutenous thing. Yes. Cookies, cake, something containing cookies or cake...
My mother in-law made salmon, mashed potatoes, corn on the cob and salad. I brought cake, ice cream (low fat) and whipped cream. I like to bring something that does not scream "gluten free, weird taste". I actually made no one, but two cakes, in case one was weird. Yes, I do experiment on other people. My family is used to it. I usually have a plan B. This time all was good, both cakes were good. I preferred cake #1, my honey preferred cake #2. Cake #1- Almond-ricotta cake had a nice texture and flavor. Not too sweet, good with ice cream. It was made with finely ground corn meal, almond and almond meal. The recipe follows.
Cake #2 was Almond-pumpkin cake, made with almond meal, potato starch and eggs that were beaten to death. I found the texture to be weird, but my honey loved it. He likes pumpkin and cinnamon, anything like pumpkin pie, which is what this was like. So I will save that for a separate entry. I am not sure I beat the eggs to death enough, my arm got tired ( I made 2 cakes)
So almond-ricotta cake. I found this in "Gluten free Italian " By Jacqueline Mallorca. I only made one change, instead of almond extract I used orange extract. Reason being, I had no almond extract in the cupboard. Very unusual for this Swedish girl.
Almond-Ricotta Cake
3/4 cup (3 1/2 ounces) fine stone-ground cornmeal. (this can be bought or made by putting regular cornmeal through a coffee mill is used just for grains or has been thoroughly cleaned)
1 cup (4 ounces) almond meal
1/2 cup (2 1/2 ounces) confectioner's sugar
1 tsp baking powder
Pinch salt
8 tablespoons unsalted butter, softened (or transfat free margarine)
1/2 cup (4 ounces) sugar
6 ounces ricotta
4 large eggs
1 tsp orange extract
confectioner's sugar for top of cake
Makes 10 lovely servings.
Preheat oven to 350 degrees. Grease the sides of a 9 inch cake pan, line base of pan with parchment paper and grease that too.
Combine cornmeal, almond meal, confectioner's sugar, baking powder and salt, mix well. I like to put through a fine sieve so there are no lumps.
beat the butter and sugar untill light and fluffy , then beat in the ricotta. Beat in the eggs and orange extract. Fold half of the cornmeal mixture into the wet ingredients with a rubber spatula. Repeat with the remainder.
Transfer to the prepared cake pan,smooth the top and bake for about 30 minutes, until the cake is golden and an inserted toothpick emerges clean.
Let the cake cool in the pan for 5 minutes, then loosen the sides with a knife and unmold. Peel off the parchment paper and let cool completely on a wire rack. Dust with confectioners' sugar before serving if desired.
this is good - I have left overs that I keep eating.
My mother in-law made salmon, mashed potatoes, corn on the cob and salad. I brought cake, ice cream (low fat) and whipped cream. I like to bring something that does not scream "gluten free, weird taste". I actually made no one, but two cakes, in case one was weird. Yes, I do experiment on other people. My family is used to it. I usually have a plan B. This time all was good, both cakes were good. I preferred cake #1, my honey preferred cake #2. Cake #1- Almond-ricotta cake had a nice texture and flavor. Not too sweet, good with ice cream. It was made with finely ground corn meal, almond and almond meal. The recipe follows.
Cake #2 was Almond-pumpkin cake, made with almond meal, potato starch and eggs that were beaten to death. I found the texture to be weird, but my honey loved it. He likes pumpkin and cinnamon, anything like pumpkin pie, which is what this was like. So I will save that for a separate entry. I am not sure I beat the eggs to death enough, my arm got tired ( I made 2 cakes)
So almond-ricotta cake. I found this in "Gluten free Italian " By Jacqueline Mallorca. I only made one change, instead of almond extract I used orange extract. Reason being, I had no almond extract in the cupboard. Very unusual for this Swedish girl.
Almond-Ricotta Cake
3/4 cup (3 1/2 ounces) fine stone-ground cornmeal. (this can be bought or made by putting regular cornmeal through a coffee mill is used just for grains or has been thoroughly cleaned)
1 cup (4 ounces) almond meal
1/2 cup (2 1/2 ounces) confectioner's sugar
1 tsp baking powder
Pinch salt
8 tablespoons unsalted butter, softened (or transfat free margarine)
1/2 cup (4 ounces) sugar
6 ounces ricotta
4 large eggs
1 tsp orange extract
confectioner's sugar for top of cake
Makes 10 lovely servings.
Preheat oven to 350 degrees. Grease the sides of a 9 inch cake pan, line base of pan with parchment paper and grease that too.
Combine cornmeal, almond meal, confectioner's sugar, baking powder and salt, mix well. I like to put through a fine sieve so there are no lumps.
beat the butter and sugar untill light and fluffy , then beat in the ricotta. Beat in the eggs and orange extract. Fold half of the cornmeal mixture into the wet ingredients with a rubber spatula. Repeat with the remainder.
Transfer to the prepared cake pan,smooth the top and bake for about 30 minutes, until the cake is golden and an inserted toothpick emerges clean.
Let the cake cool in the pan for 5 minutes, then loosen the sides with a knife and unmold. Peel off the parchment paper and let cool completely on a wire rack. Dust with confectioners' sugar before serving if desired.
this is good - I have left overs that I keep eating.
Another spagetti sauce
Just a quickie and then a longie a bit later.
Have been looking for lower salt spagetti sauces since my honey has the high blood pressure. A common issue among old dudes. I found this one at Big Y - a New England chain grocery store. "Brad's Organic Pasta Sauce", tomato basil flavor. It is fat free and really low in salt. I could not believe this - it is the lowest I have ever seen- 25 mg of sodium per 1/2 cup serving. The kicker, it actually tastes good. It has a very fresh taste. I always doctor up jarred sauces. I sauteed some onion, garlic, mushroom and zucchini squash and poured sauce over. This leaves the sodium content vertually the same and adding some vegetable nutrition power.
The sauce is also gluten free!!!!! Kudos to Brad.
Have been looking for lower salt spagetti sauces since my honey has the high blood pressure. A common issue among old dudes. I found this one at Big Y - a New England chain grocery store. "Brad's Organic Pasta Sauce", tomato basil flavor. It is fat free and really low in salt. I could not believe this - it is the lowest I have ever seen- 25 mg of sodium per 1/2 cup serving. The kicker, it actually tastes good. It has a very fresh taste. I always doctor up jarred sauces. I sauteed some onion, garlic, mushroom and zucchini squash and poured sauce over. This leaves the sodium content vertually the same and adding some vegetable nutrition power.
The sauce is also gluten free!!!!! Kudos to Brad.
Friday, September 3, 2010
Summer Squash Soup
Every week I've been getting summer squash in my farm basket. Every week. Zucchini too, every week. I'm really not complaining, but I don't think I would buy 6-8 squashes each week. I pick out the smaller ones. I have been keeping up with them pretty well. I've grilled many of them. Last night I did a vegetable saute for pasta. Onion, garlic, yellow squash, zucchini and eggplant. Very yummy. I have a few product comments about this meal.
#1- rice pasta - never trust the cooking time on the label. The time is always too long. The pasta I made last night had a cooking time of 15-19 minutes (no kidding), I checked after about 6 minutes and it was done. If I had cooked it the time suggested (and I have done this in the past) the pasta would have been total mush. I suggest checking at 1/2 of the suggested time and then one minute there after. Make a note of the cooking time for that shape and brand of pasta. I put my note on the inside of the cupboard.
#2- pasta sauce. Most jarred sauces are gluten free, but as always check the label. We usually use Muir Glen Organic because we like it and the sodium content is fairly low - 350-380 per 1/2 cup. Fat content is 1 gram. there is no added sugar.
Recently in Walmat I can across Bea's Brookklyn's Best sauces. The sodium content is remarkably low - 150-180 mg per 1/2 cup. The Fat is higher at 6 grams per 1/2 cup, one gram being saturated fat. This one also has no added sugar. The taste was good, we tried the vodka sauce.
So back to chatting about squash:
Last week, when the temperatures were a bit cooler, I made a soup using the summer squash.
I changed a few items in the original recipe. Mostly by using more vegetables than were called for.
Creamy Summer Squash Soup
1 medium onion, chopped
1 tbsp olive oil
2 medium potatoes, washed and cubed
4 carrots, sliced
3 small yellow squashes, sliced
1/4 tsp pepper
1/4 tsp turmeric
2 1/2 cups reduced sodium chicken or vegetable stock
1 cup milk
1 cup shredded sharp cheddar cheese
Saute onion in oil in large sauce pan over medium heat, about 5 minutes. Stir in potatoes, carrots, squash, pepper and turmeric.
Add broth and simmer for 15-20 minutes, until vegetables are soft.
Blend with an immersion blender. Add milk and cheese. Gently reheat.
Serves about 7-8.
#1- rice pasta - never trust the cooking time on the label. The time is always too long. The pasta I made last night had a cooking time of 15-19 minutes (no kidding), I checked after about 6 minutes and it was done. If I had cooked it the time suggested (and I have done this in the past) the pasta would have been total mush. I suggest checking at 1/2 of the suggested time and then one minute there after. Make a note of the cooking time for that shape and brand of pasta. I put my note on the inside of the cupboard.
#2- pasta sauce. Most jarred sauces are gluten free, but as always check the label. We usually use Muir Glen Organic because we like it and the sodium content is fairly low - 350-380 per 1/2 cup. Fat content is 1 gram. there is no added sugar.
Recently in Walmat I can across Bea's Brookklyn's Best sauces. The sodium content is remarkably low - 150-180 mg per 1/2 cup. The Fat is higher at 6 grams per 1/2 cup, one gram being saturated fat. This one also has no added sugar. The taste was good, we tried the vodka sauce.
So back to chatting about squash:
Last week, when the temperatures were a bit cooler, I made a soup using the summer squash.
I changed a few items in the original recipe. Mostly by using more vegetables than were called for.
Creamy Summer Squash Soup
1 medium onion, chopped
1 tbsp olive oil
2 medium potatoes, washed and cubed
4 carrots, sliced
3 small yellow squashes, sliced
1/4 tsp pepper
1/4 tsp turmeric
2 1/2 cups reduced sodium chicken or vegetable stock
1 cup milk
1 cup shredded sharp cheddar cheese
Saute onion in oil in large sauce pan over medium heat, about 5 minutes. Stir in potatoes, carrots, squash, pepper and turmeric.
Add broth and simmer for 15-20 minutes, until vegetables are soft.
Blend with an immersion blender. Add milk and cheese. Gently reheat.
Serves about 7-8.
Friday, August 27, 2010
What to do with Lots of Parsley
Parsley has been everywhere in my world this summer. No only did I plant some in the garden, but the CFA has had a good clump of it each week. What to do with all the parsley?
Some if it just got processed with olive oil and put into the freezer for making spagetti sauce in the winter. With the olive oil it does not turn brown. I figured there must be some kind of parley pesto kind of thing that I could make, so the search was on. What I found was accidental, in the september/october issue of "Clean Eating " magazine. A Chimichurri Sauce. This is inspired by South American cuisine. A spice pesto-like sauce made with lots of parsley. I adapted it a bit for the ingredients I had on hand. It turns out to be a good accompanyment for chicken and fish. We also liked it on grilled zucchini.
The sauce is a good source of vitamin C, vitamin K, pottassium and mono-unsaturate fatty acids.
My Chimichurri Sauce
1/4 cup plain greek style yogurt ( I ended up keeping it seperate)
2 tbsp red wine vinegar
1 tbsp olive oil
20 sprigs of fresh parsley, flat leaf
5 sprigs fresh oregano
4 cloves garlic
1 jalepeno pepper, seeded and chopped
1/4 tsp red pepper flakes
Pinch of salt if desired
Place all ingredients into the food processor and process to form a pesto-like sauce. Scrape bowl down as neccessary. Makes about 2/3 cup
I did not mix the yogurt in with the sauce to allow the people to decide how much yogurt they wanted, if any. I have learned that if an ingredient is iffy for a family member and I can keep it seperate, this is a good thing.
Some if it just got processed with olive oil and put into the freezer for making spagetti sauce in the winter. With the olive oil it does not turn brown. I figured there must be some kind of parley pesto kind of thing that I could make, so the search was on. What I found was accidental, in the september/october issue of "Clean Eating " magazine. A Chimichurri Sauce. This is inspired by South American cuisine. A spice pesto-like sauce made with lots of parsley. I adapted it a bit for the ingredients I had on hand. It turns out to be a good accompanyment for chicken and fish. We also liked it on grilled zucchini.
The sauce is a good source of vitamin C, vitamin K, pottassium and mono-unsaturate fatty acids.
My Chimichurri Sauce
1/4 cup plain greek style yogurt ( I ended up keeping it seperate)
2 tbsp red wine vinegar
1 tbsp olive oil
20 sprigs of fresh parsley, flat leaf
5 sprigs fresh oregano
4 cloves garlic
1 jalepeno pepper, seeded and chopped
1/4 tsp red pepper flakes
Pinch of salt if desired
Place all ingredients into the food processor and process to form a pesto-like sauce. Scrape bowl down as neccessary. Makes about 2/3 cup
I did not mix the yogurt in with the sauce to allow the people to decide how much yogurt they wanted, if any. I have learned that if an ingredient is iffy for a family member and I can keep it seperate, this is a good thing.
Thursday, August 26, 2010
Russian Cabbage Soup
This is a quicky, before I run off to my real job. The August skys have been cool and dreary. Seems like this happens right before school is getting ready to start. I actually had a sweater on the other day. Soup in August seems a little weird, but two night ago it was just right. Having 2 heads of cabbage in the crisper, something needed to be done about that. What to do with the cabbage -- hmm--- cabbage soup. So off I go to my favorite web site - all recipes-- to find a recipe that I think everyone will like. The result was a russian cabbage soup. It contains ground beef - i use the ground buffallo- but I think it would work with port or cubed beef just as well. I even think it could be made vegan. It is gluten free and companied well with the corn muffins in a previous blog.
Sweet Russiona Cabbage Soup
1 pound ground beef or buffallo (90% lean)
1 can diced tomato, no salt added
2 tbsp tomato paste
4 cups beef broth, low sodium
4 carrots, sliced
1 onion chopped
2 tbsp white vinegar
1/2 cup sugar ( i would go 1/3 cup next time)
1/2 tsp salt
/2 tsp ground black pepper
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges
1. In a large pot crumble the ground beef. Add the diced tomato, tomato paste, broth, carrot, onion, vinegar, sugar, salt and pepper. Pour in 4 cups of beef broth and bring to a boil. Stir to break up the beef. Simmer for 30 minutes once it comes to a boil.
2. Pour in 2 cups of water and return to a simmer. Add garlic and cabbbage, simmer for 25 minutes or until cabbage is tender.
This says it makes 4 servings - but no it makes a whole lot of soup. more like 8 servings.
Sweet Russiona Cabbage Soup
1 pound ground beef or buffallo (90% lean)
1 can diced tomato, no salt added
2 tbsp tomato paste
4 cups beef broth, low sodium
4 carrots, sliced
1 onion chopped
2 tbsp white vinegar
1/2 cup sugar ( i would go 1/3 cup next time)
1/2 tsp salt
/2 tsp ground black pepper
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges
1. In a large pot crumble the ground beef. Add the diced tomato, tomato paste, broth, carrot, onion, vinegar, sugar, salt and pepper. Pour in 4 cups of beef broth and bring to a boil. Stir to break up the beef. Simmer for 30 minutes once it comes to a boil.
2. Pour in 2 cups of water and return to a simmer. Add garlic and cabbbage, simmer for 25 minutes or until cabbage is tender.
This says it makes 4 servings - but no it makes a whole lot of soup. more like 8 servings.
Tuesday, August 24, 2010
Zucchini Bonanza
August is the laziest month of the year. That's my excuse and I'm sticking with it. I've been procrastinating and wasting my time. Someone has to gobble up the last rays of summer.
So I have some catching up to do. I have piles of recipes and cookbooks next to the computer waiting for action. Our CSA has been delivering some veggies that we don't normally use; Fennel, tomatillos, okra, large cabbages, and some familiar favorites; tomatoes, zucchini, cucumbers. This I will dedicate to the Zucchini. We have been pulling in tons of the stuff. Lovely dark green squashes. The yellow squash has been coming to as well as some unusual varieties that we use just the same.
My favorite way to use the summer squashes is to grill them. I simply slice them lengthwise into 1/4 inch pieces, brush the slices with olive oil and pop them on the grill. Yum and easy.
Leftovers are great on sandwiches with some hummus or dices into a pasta dish. The same can be done with eggplant.
I have been asked for a good gluten free zucchini bread. I am still working on that, but I have made a yummy zucchini souffle that is gluten free. The results are like a moist cornbread. this is not a simple recipe, but it was well worth the time. It is adapted from a recipe in Bert Green's (no relation) "Green on Greens". This is a great example of a dish that is gluten free without trying.
Zucchini Hoe Cake
1 pound zucchini, trimmed and coarsely grated
Salt
6 tbsp trans fat free margarine
1 small onion, minced
1 tsp chopped fresh basil
2 tbs p chopped fresh parsley
pinch ground allspice
1/8 tsp nutmeg
2 1/2 cups light cream
1 tbsp sugar
1 tbsp honey
1 cup cornmeal
4 egg yolks (I did not say this was low fat)
1 tsp baking powder
ground black pepper
5 egg whites- beat to soft peaks
1. Place the zucchini in a colander and lightly sprinkle with salt. Let stand for 20 minutes. Gently press the zucchini with a heavy duty paper towel to remove the excess liquid. Do not skip this step.
2. Preheat the oven to 375 degrees. Melt 2 tbsp of margarine in a heavy skillet. Add the onion, zucchini, basil, parsley, allspice and nutmeg. . Cook covered for 5 minutes. Then remove the cover and cook, stirring constantly until the mixture is dry, about 4 minutes. Remove from heat.
3. Combine the cream, remaining margarine, the sugar and the honey. Cook stirring constantly, until the butter melts. Stir in the cornmeal. Cook, still stirring constantly, until thick, about 5 minutes. Do not allow to boil.
4. Transfer the cornmeal mixture to a large bowl. Beat in the egg yolks, one at at time, beating thoroughly after each addition. Stir in the baking powder and black pepper. Stir in the zucchini mixture.
5. Fold in beaten egg whites. Pour into a buttered 2 quart souffle dish or casserole. Bake until puffed and golden, 30-35 minutes. Serves 6-8.
Enjoy. Later today (time permitting - as well as motivation) I will attempt a gluten free zucchini bread that is moist and yummy.
Comming next --- Gluten free corn muffins.
So I have some catching up to do. I have piles of recipes and cookbooks next to the computer waiting for action. Our CSA has been delivering some veggies that we don't normally use; Fennel, tomatillos, okra, large cabbages, and some familiar favorites; tomatoes, zucchini, cucumbers. This I will dedicate to the Zucchini. We have been pulling in tons of the stuff. Lovely dark green squashes. The yellow squash has been coming to as well as some unusual varieties that we use just the same.
My favorite way to use the summer squashes is to grill them. I simply slice them lengthwise into 1/4 inch pieces, brush the slices with olive oil and pop them on the grill. Yum and easy.
Leftovers are great on sandwiches with some hummus or dices into a pasta dish. The same can be done with eggplant.
I have been asked for a good gluten free zucchini bread. I am still working on that, but I have made a yummy zucchini souffle that is gluten free. The results are like a moist cornbread. this is not a simple recipe, but it was well worth the time. It is adapted from a recipe in Bert Green's (no relation) "Green on Greens". This is a great example of a dish that is gluten free without trying.
Zucchini Hoe Cake
1 pound zucchini, trimmed and coarsely grated
Salt
6 tbsp trans fat free margarine
1 small onion, minced
1 tsp chopped fresh basil
2 tbs p chopped fresh parsley
pinch ground allspice
1/8 tsp nutmeg
2 1/2 cups light cream
1 tbsp sugar
1 tbsp honey
1 cup cornmeal
4 egg yolks (I did not say this was low fat)
1 tsp baking powder
ground black pepper
5 egg whites- beat to soft peaks
1. Place the zucchini in a colander and lightly sprinkle with salt. Let stand for 20 minutes. Gently press the zucchini with a heavy duty paper towel to remove the excess liquid. Do not skip this step.
2. Preheat the oven to 375 degrees. Melt 2 tbsp of margarine in a heavy skillet. Add the onion, zucchini, basil, parsley, allspice and nutmeg. . Cook covered for 5 minutes. Then remove the cover and cook, stirring constantly until the mixture is dry, about 4 minutes. Remove from heat.
3. Combine the cream, remaining margarine, the sugar and the honey. Cook stirring constantly, until the butter melts. Stir in the cornmeal. Cook, still stirring constantly, until thick, about 5 minutes. Do not allow to boil.
4. Transfer the cornmeal mixture to a large bowl. Beat in the egg yolks, one at at time, beating thoroughly after each addition. Stir in the baking powder and black pepper. Stir in the zucchini mixture.
5. Fold in beaten egg whites. Pour into a buttered 2 quart souffle dish or casserole. Bake until puffed and golden, 30-35 minutes. Serves 6-8.
Enjoy. Later today (time permitting - as well as motivation) I will attempt a gluten free zucchini bread that is moist and yummy.
Comming next --- Gluten free corn muffins.
Friday, July 30, 2010
Tuscan Kale Soup and Corn Muffins
More Kale in the CFA. More Kale recipes to discover. I make soup year round, even in the summer, so I thought I'd try a Kale soup. Soup is just so darn easy to make. With soup I like bread, so I did a corn muffin - gluten free of course. The whole meal was easy and came out yummy. The corn muffins did not scream "gluten free", which is a plus.
So the soup - Tuscan Bean soup with Kale
1. Chop - 1 medium onion, 3 carrots, 3 ribs of celery, 1 small shallot, 3 cloves garlic.
2. Add veggies to 3 tbsp of hot olive oil and sautee until softened. Add chopped rosemary (1 tsp). sage- 2 tsp, oregano- 1 tsp and thyme- 1 tsp.
3. Add 6 cups chicken or vegetable stock. Let come to a simmer.
4. Add to pot 2 - 14 ounce cans of rinsed canneli (white) beans, and one bunch of chopped kale.
5. Add pepper to taste. Simmer for 20 minutes. Serve with parmesan cheese.
and the Corn Muffins:
This recipe is form CIA Gluten Free Baking.
1 1/2 cup buttermilk
4 eggs
3/4 cup canola oil
2 3/4 cups flour blend #4 (blend of white rice flour, tapioca flour and soy flour)
2/3 cup yellow cornmeal
3/4 cup sugar
1 tsp salt
1 tbsp baking powder
2 large jalapeno peppers, seeded and minced ( the ones from the cfa were strong so I used less than what was called for - which was 5 peppers)
1/2 cup cheese, grated ( used gruyere - cheddar or parmesean would be good too)
1. Preheat oven to 375 degrees
2. Whisk together buttermilk, egg and oil. In a seperate bowl combine dry ingredients.
3. Add the dry ingredients to the wet, whisking until smooth. ( with gluten free baking you do not have to worry so much about over mixing as there is no gluten to be developed)
4. Fold in the peppers and the cheese.
5. tranfer batter into oiled muffin pans t0 3/4 full.
6. Bake for 20-25 minutes or until firm in the center. Toothpick will come out clean.
YUM
We are getting lots of squashes - yellow and zucchini. The next blog or two will be dedicated to the squash we love. It's not a big sell in this house, so I keep trying.
So the soup - Tuscan Bean soup with Kale
1. Chop - 1 medium onion, 3 carrots, 3 ribs of celery, 1 small shallot, 3 cloves garlic.
2. Add veggies to 3 tbsp of hot olive oil and sautee until softened. Add chopped rosemary (1 tsp). sage- 2 tsp, oregano- 1 tsp and thyme- 1 tsp.
3. Add 6 cups chicken or vegetable stock. Let come to a simmer.
4. Add to pot 2 - 14 ounce cans of rinsed canneli (white) beans, and one bunch of chopped kale.
5. Add pepper to taste. Simmer for 20 minutes. Serve with parmesan cheese.
and the Corn Muffins:
This recipe is form CIA Gluten Free Baking.
1 1/2 cup buttermilk
4 eggs
3/4 cup canola oil
2 3/4 cups flour blend #4 (blend of white rice flour, tapioca flour and soy flour)
2/3 cup yellow cornmeal
3/4 cup sugar
1 tsp salt
1 tbsp baking powder
2 large jalapeno peppers, seeded and minced ( the ones from the cfa were strong so I used less than what was called for - which was 5 peppers)
1/2 cup cheese, grated ( used gruyere - cheddar or parmesean would be good too)
1. Preheat oven to 375 degrees
2. Whisk together buttermilk, egg and oil. In a seperate bowl combine dry ingredients.
3. Add the dry ingredients to the wet, whisking until smooth. ( with gluten free baking you do not have to worry so much about over mixing as there is no gluten to be developed)
4. Fold in the peppers and the cheese.
5. tranfer batter into oiled muffin pans t0 3/4 full.
6. Bake for 20-25 minutes or until firm in the center. Toothpick will come out clean.
YUM
We are getting lots of squashes - yellow and zucchini. The next blog or two will be dedicated to the squash we love. It's not a big sell in this house, so I keep trying.
Friday, July 23, 2010
Blue Berry Cake
I have decided to be more consistant with the blogging. Trouble is my schedule does not lend itself to consistency and I do not tend to be a consistent person, just ask my family. I decided that I would always blog on Wednesday, now it is Friday. Maybe Friday is a better day.
Wednesday morning, dispite the heat, I picked blueberries. They are at the point where they are all ripe, so the picking is easy. I just had to pick out the ones that were shriveled. Blueberries are a great source of antioxidents and vitamin C. They are not a great source of potassium, which is good for those people with renal issues who need to restrict amounts of potassium.
We usually just eat the berries as is. On cereal or in yogurt. This time I decided to make a cake. I hadn't baked in a while and it was so hot, heating up the oven would not matter much any way. That thinking could go both ways. Sometimes when I bake spir of the moment, I am lacking or low on basic ingredients. This day was no exception. I had no margarine or milk and was low on eggs. A few recipes I had just were not going to work. I am not afraid to improvise, so this is what happened. The results were a nice dense blueberry cake.
I started with a recipe for rhubarb cake from cooking light and made it gluten free and pretty much my own recipe in the end.
Blueberry Cake
3 1/3 cups fresh blueberries
1 cup sugar
1/3 cup coconut oil (recipe called for stick margarine)
1 large egg
1 tsp vanilla extract
1 1/4 cups gluten free flour blend
1 tsp baking powder
1/2 tsp baking soda
3/4 cup butter milk ( used powdered butter milk and 3/4 cup water)
1. Pre-heat oven to 350 degrees. Prepare 8 x 8 baking pan with cooking spray.
2. Beat together sugar, oil, egg and vanilla.
3. Mix together the dry ingredients, sifting to remove any lumps.
4. Combine dry ingredients and sugar mixture. Add butter milk and mix well. Stir in blueberries.
5. Spoon batter into prepare pan and bake for 55 minutes or until toothpick comes out clean.
Makes about 9 servings. Good with whipped cream or icecream.
Wednesday morning, dispite the heat, I picked blueberries. They are at the point where they are all ripe, so the picking is easy. I just had to pick out the ones that were shriveled. Blueberries are a great source of antioxidents and vitamin C. They are not a great source of potassium, which is good for those people with renal issues who need to restrict amounts of potassium.
We usually just eat the berries as is. On cereal or in yogurt. This time I decided to make a cake. I hadn't baked in a while and it was so hot, heating up the oven would not matter much any way. That thinking could go both ways. Sometimes when I bake spir of the moment, I am lacking or low on basic ingredients. This day was no exception. I had no margarine or milk and was low on eggs. A few recipes I had just were not going to work. I am not afraid to improvise, so this is what happened. The results were a nice dense blueberry cake.
I started with a recipe for rhubarb cake from cooking light and made it gluten free and pretty much my own recipe in the end.
Blueberry Cake
3 1/3 cups fresh blueberries
1 cup sugar
1/3 cup coconut oil (recipe called for stick margarine)
1 large egg
1 tsp vanilla extract
1 1/4 cups gluten free flour blend
1 tsp baking powder
1/2 tsp baking soda
3/4 cup butter milk ( used powdered butter milk and 3/4 cup water)
1. Pre-heat oven to 350 degrees. Prepare 8 x 8 baking pan with cooking spray.
2. Beat together sugar, oil, egg and vanilla.
3. Mix together the dry ingredients, sifting to remove any lumps.
4. Combine dry ingredients and sugar mixture. Add butter milk and mix well. Stir in blueberries.
5. Spoon batter into prepare pan and bake for 55 minutes or until toothpick comes out clean.
Makes about 9 servings. Good with whipped cream or icecream.
Vegetable Curry
I have had a number of people say to me that following a gluten free diet is too expensive. A few of these people said that they either don't bother or "cheat" often. Yes, gluten free products can be expensive. Especially those that try to mimic foods that contain gluten - breads, pastas, cookies. I find that these people have not been fully educated about a gluten free diet or have not expanded their thinking about foods. Many cultures use little in the way of wheat based foods. Asian and Indian cuisine are too examples. Traditional Mexican is corn based. Rice, corn, corn meal and potatoes are very inexpensive.
In our house we love Thai and Indain foods. We like spicey. Unfortunately when eaten at restaurants the sodium level is very high. Since the man has be careful for his blood pressure, I like to cook at home to reduce the sodium. Indian food also tends to be high is fat - using a lot of clarified butter (ghee). The ghee also increases the saturated fat in Indian food. Thai food tends to use peanut oil - high in monounsaturated fat.- but not an overabundance. Thai curries use coconut oil - a tropic oil high in saturated fats - the jury is still out on the benefits of coconut oil vs the high saturated fat content- so I still recommend moderation for the tropical oils.
I often make my own curry sauce (curry means sauce in the Indian language), but have found a good substitue at the local grocery store. Good Housekeeping - Good Food - Coconut and Chile Curry Sauce. It comes in a jar and is found in the Indian/Asian section. For a 2 Tbsp serving the sodium is 135 mg and the fat is 2.5 grams, 1.5 grams being saturated fat. This brand is gluten free. A typical jarred curry sauce might give you 8 grams of fat and 310 grams sodium in 2 tbsp.
Having an abundance of vegetable from the CFA vegetable curry sounded like an easy meal for a warm summer night. I had some cubed, firm tofu in the fridge, so I drained it, wrapped it in heavy paper towel and weighted it with a full gallon jug - this fits nicely into my collander. I let this drain for 1/2 hour and then put it in the fridge wrapped in a new paper towel.
I diced up some red onion, garlic, green pepper, yellow squash, yellow beans and carrots. My daughter helped with some of the veggie prep. A pot of rice goes on before the cooking begins - unfortunately my people do not like brown rice (brown rice has a lower glycemic index than white rice and is higher in fiber - we can get our fiber elsewhere) I like to use jasmine rice.
The tofu goes into a large skillet that has been prepped with canola oil. The tofu gets browned then the harder veggies go in - the onion, peppers and carrots as well as the garlic. We like it a bit spicey, so i popped in a 1/2 of a banana pepper. When the carrots start to soften and the onion is starting to brown the squash and beans go in. It all sautes for about 5 minutes, then the whole jar of sauce goes in and is cooked through. A lid goes on and the heat goes to low while the rice finishes up.
Any veggie goes well in this - broccoli, cauliflower, potatoes, peas.
A note about the banana pepper. I was not sure if the pepper was hot or not. Banana pepper?? Bananas aren't hot, how about naming it diablo pepper or Burning mouth pepper. I cut into this thing not knowing, tasted it to check - ouch- then proceded to finish chopping it. My lips were tingly at this point. Then I brushed my fingers over my face to clear a piece of hair, the skin on my face started to burn. Wear gloves to cut these things!!
Easy, inexpensive, delicious and nutritious.
In our house we love Thai and Indain foods. We like spicey. Unfortunately when eaten at restaurants the sodium level is very high. Since the man has be careful for his blood pressure, I like to cook at home to reduce the sodium. Indian food also tends to be high is fat - using a lot of clarified butter (ghee). The ghee also increases the saturated fat in Indian food. Thai food tends to use peanut oil - high in monounsaturated fat.- but not an overabundance. Thai curries use coconut oil - a tropic oil high in saturated fats - the jury is still out on the benefits of coconut oil vs the high saturated fat content- so I still recommend moderation for the tropical oils.
I often make my own curry sauce (curry means sauce in the Indian language), but have found a good substitue at the local grocery store. Good Housekeeping - Good Food - Coconut and Chile Curry Sauce. It comes in a jar and is found in the Indian/Asian section. For a 2 Tbsp serving the sodium is 135 mg and the fat is 2.5 grams, 1.5 grams being saturated fat. This brand is gluten free. A typical jarred curry sauce might give you 8 grams of fat and 310 grams sodium in 2 tbsp.
Having an abundance of vegetable from the CFA vegetable curry sounded like an easy meal for a warm summer night. I had some cubed, firm tofu in the fridge, so I drained it, wrapped it in heavy paper towel and weighted it with a full gallon jug - this fits nicely into my collander. I let this drain for 1/2 hour and then put it in the fridge wrapped in a new paper towel.
I diced up some red onion, garlic, green pepper, yellow squash, yellow beans and carrots. My daughter helped with some of the veggie prep. A pot of rice goes on before the cooking begins - unfortunately my people do not like brown rice (brown rice has a lower glycemic index than white rice and is higher in fiber - we can get our fiber elsewhere) I like to use jasmine rice.
The tofu goes into a large skillet that has been prepped with canola oil. The tofu gets browned then the harder veggies go in - the onion, peppers and carrots as well as the garlic. We like it a bit spicey, so i popped in a 1/2 of a banana pepper. When the carrots start to soften and the onion is starting to brown the squash and beans go in. It all sautes for about 5 minutes, then the whole jar of sauce goes in and is cooked through. A lid goes on and the heat goes to low while the rice finishes up.
Any veggie goes well in this - broccoli, cauliflower, potatoes, peas.
A note about the banana pepper. I was not sure if the pepper was hot or not. Banana pepper?? Bananas aren't hot, how about naming it diablo pepper or Burning mouth pepper. I cut into this thing not knowing, tasted it to check - ouch- then proceded to finish chopping it. My lips were tingly at this point. Then I brushed my fingers over my face to clear a piece of hair, the skin on my face started to burn. Wear gloves to cut these things!!
Easy, inexpensive, delicious and nutritious.
Saturday, July 10, 2010
Kale Again
The CSA has been providing us kale every week - my craving for kale is quite satisfied. I made this the other night, my hubby- the guy who does not like greens - actually took this one to work for his lunch. He may be converted yet.
Kale is a rock star for fiber, vitamin A, vitamin C, folate and Vitamin K.
Orzo with Kale -
1 tsp ground tumeric
2 cups uncooked gluten free orzo (or tiny pasta)
2 tbsp olive oil
4 cloves garlic
1 bunch kale - stems removed and coarsely chopped
1 large lemon, juiced
1/4 tsp nutmeg
1/4 cup grated parmesan cheese
black pepper to taste
Cook pasta, add tumeric to the water - makes the pasta a pretty yellow color. Tumeric is a good source of antioxidants.
In a large skillet heat the olive oil. Cook the garlic for a few seconds, stir in the kale. cover the skilled with a lid and cook for about 10 minutes or until tender. (keep checking it to be sure it does not burn- heat should be fairly low) Stir in the lemon juice, nutmeg and parmesan cheese. Season with the pepper and serve over the pasta.
Crazy Veggie Roast
Three days ago I picked up my 4th CSA. This was a great haul. Potatoes, carrots, kale, baby lettuce, chard, beets with the greens, garlic, herbs. Now the squashes are coming - zucchini, yellow squash and a little green one, some okra too (that will be another blog-okra to northeners is a forgien veggie). I worked today and came home hungry - stopped to work out on the way home too- on top of the hungry the sky was threatening rain. No a good grilling night. Instead I had a little roasting fit. All the veggies got roasted in the oven at 450 degrees with a bit of olive oil. Easy peasy!! Fingerling potatoes and carrots with rosemary and pepper. These potatoes are beautiful things - pink skin and pink flesh. The next pan was zucchini and yellow squash with olive oil. I did one of the okras to see what would happen. Not bad - roasted okra is ok, I would not make it a meal, but not bad. It worked well mixed with the squashes.
Pan #3- roasted beets. When the beets were soft they got chopped walnuts and gorgonzola, back into the oven and.... yum.
While the veggies were roasting I started the beet greens. Sliced onion browned in olive oil, add sliced red pepper, pop in chopped beet greens and saute until the greens are tender.
So the veggies are all taken care of, time to start the fish. I found some talapia in the freezer, thawed it out, dredged it in chipotle mayonise and then cornmeal. This cooks for 3 minutes on each side in a non-stick pan with a tablespoon of olive oil - it comes out crunchy on the outside and soft on the inside.
The entire meal is done without a recipe. Not too taxing and very yummy in my world. Gluten free and healthy. TaDa.
Pan #3- roasted beets. When the beets were soft they got chopped walnuts and gorgonzola, back into the oven and.... yum.
While the veggies were roasting I started the beet greens. Sliced onion browned in olive oil, add sliced red pepper, pop in chopped beet greens and saute until the greens are tender.
So the veggies are all taken care of, time to start the fish. I found some talapia in the freezer, thawed it out, dredged it in chipotle mayonise and then cornmeal. This cooks for 3 minutes on each side in a non-stick pan with a tablespoon of olive oil - it comes out crunchy on the outside and soft on the inside.
The entire meal is done without a recipe. Not too taxing and very yummy in my world. Gluten free and healthy. TaDa.
Thursday, July 8, 2010
Too Hot to Cook
Again as stated in the last post, it's to hot to cook. Too hot to make more heat in the house.
So why not grill out side?? Too hot to stand over the grill and monitor the cooking.
Solution. Wrap everything in foil. Less monitoring. Close up the grill, give things a turn. Not too bad.
Foil pouch #1- Swiss chard and onions. Drizzed on a bit of olive oil, fold up the foil and pop it on the grill. This did not need to be turned. I think I am going to re-heat this in the microwave with an egg and a bit of parmesean cheese. Makes a great breakfast.
Foil pouch #2- Zucchini and yellow squash, rub with oil, wrap in foil. Cook about 7 minutes on one side, turn, and cook 7 minutes on the other. One squash went into a wrap with smoked salmon spread.
Foil Pouch #3- Eggplant, rubbed with oil, wrap in foil. Cook about 6 minutes for each side - these were small. The eggplant was diced the next day to go into "Easy Moussaka"- (earlier blog)
So why not grill out side?? Too hot to stand over the grill and monitor the cooking.
Solution. Wrap everything in foil. Less monitoring. Close up the grill, give things a turn. Not too bad.
Foil pouch #1- Swiss chard and onions. Drizzed on a bit of olive oil, fold up the foil and pop it on the grill. This did not need to be turned. I think I am going to re-heat this in the microwave with an egg and a bit of parmesean cheese. Makes a great breakfast.
Foil pouch #2- Zucchini and yellow squash, rub with oil, wrap in foil. Cook about 7 minutes on one side, turn, and cook 7 minutes on the other. One squash went into a wrap with smoked salmon spread.
Foil Pouch #3- Eggplant, rubbed with oil, wrap in foil. Cook about 6 minutes for each side - these were small. The eggplant was diced the next day to go into "Easy Moussaka"- (earlier blog)
Jicama and Cabbage salad
For the past few days it's been too hot to do anything - cook, eat, blog. It's so muggy my fingers sweat on the keyboard. In the early morning coolness there is insentive to move.
Many vegetables have passed through my kitchen in the past few days. Independance day has passed as well. My last farm basket was full of greens and cabbage. It had a beatiful red cabbage and a huge napa cabbage. Cole slaw, of course, was what I brought to the Fourth of July Pot Luck. This one was very colorful and crunchy. I used a combination of the red cabbage and the nappa cabbage plus the addition on slivered red pepper, slivered almonds and a granny smith apple. The dressing was my basic coleslaw dressing of mayonaise, milk, sugar and- lacking vinegar I used - lemon juice.
Two days ago the temperatures hovered near 100 degrees. There was no way I was making more heat in the kitchen. Just chopping veggies made the sweat trickle down my back. Dinner that night was cold. A Jicama and Red Cabbage Salad and a green salad with blue cheese. Gluten free man added some tortilla chips and my daughter and I added some whole grain pita.
The jicama and cabbage salad came out nicely. A combination of sweet, salty and crunchy. I made a few adjustments to the recipe due to lack of and ingredient (jalepeno pepper) and preference (one daughter can not stand cilantro and we are not big on mint)
Jicama is a South American root vegetable, looks like a potato. It is a good source of fiber - 6 grams for 3 ounces- and vitamin C. The sweetness comes from oligofructose inulin, which is a prebiotic. The rest of the jicama plant is apparently poisonous. The skin needs to be peeled and it can be eaten raw or lightly cooked.
Jicama and Red Cabbage Salad
Adapted from a recipe by Rebecca Katz
The salad part is - 6 cups chopped red cabbage - I used a combo of red and napa cabbage.
2 cups julienned jicama, 1/4 cup combination of chopped basil and parsley.
The Dressing - 3 tbsp rice vinegar, 1 tbsp lime juice, 1/4 cup gluten free soy sauce or tamari, 3 tbsp maple syrup, 1 tsp sesame oil, 1 tbsp minced fresh ginger, 1/4 tsp cayenne pepper.
Spiced Almonds (do not skip this- yum) Preheat oven to 350 degrees. Combine 1/2 cup slivered almonds, 1 tsp maple syrup and a pinch of cayenne pepper. Spread on baking sheet and bake for 10 minutes or until golden and fragrant.
Mix the three parts and enjoy.
Many vegetables have passed through my kitchen in the past few days. Independance day has passed as well. My last farm basket was full of greens and cabbage. It had a beatiful red cabbage and a huge napa cabbage. Cole slaw, of course, was what I brought to the Fourth of July Pot Luck. This one was very colorful and crunchy. I used a combination of the red cabbage and the nappa cabbage plus the addition on slivered red pepper, slivered almonds and a granny smith apple. The dressing was my basic coleslaw dressing of mayonaise, milk, sugar and- lacking vinegar I used - lemon juice.
Two days ago the temperatures hovered near 100 degrees. There was no way I was making more heat in the kitchen. Just chopping veggies made the sweat trickle down my back. Dinner that night was cold. A Jicama and Red Cabbage Salad and a green salad with blue cheese. Gluten free man added some tortilla chips and my daughter and I added some whole grain pita.
The jicama and cabbage salad came out nicely. A combination of sweet, salty and crunchy. I made a few adjustments to the recipe due to lack of and ingredient (jalepeno pepper) and preference (one daughter can not stand cilantro and we are not big on mint)
Jicama is a South American root vegetable, looks like a potato. It is a good source of fiber - 6 grams for 3 ounces- and vitamin C. The sweetness comes from oligofructose inulin, which is a prebiotic. The rest of the jicama plant is apparently poisonous. The skin needs to be peeled and it can be eaten raw or lightly cooked.
Jicama and Red Cabbage Salad
Adapted from a recipe by Rebecca Katz
The salad part is - 6 cups chopped red cabbage - I used a combo of red and napa cabbage.
2 cups julienned jicama, 1/4 cup combination of chopped basil and parsley.
The Dressing - 3 tbsp rice vinegar, 1 tbsp lime juice, 1/4 cup gluten free soy sauce or tamari, 3 tbsp maple syrup, 1 tsp sesame oil, 1 tbsp minced fresh ginger, 1/4 tsp cayenne pepper.
Spiced Almonds (do not skip this- yum) Preheat oven to 350 degrees. Combine 1/2 cup slivered almonds, 1 tsp maple syrup and a pinch of cayenne pepper. Spread on baking sheet and bake for 10 minutes or until golden and fragrant.
Mix the three parts and enjoy.
Thursday, July 1, 2010
Kale and more Kale and more Kale
I have gotten 3 farm share baskets so far. All have included Kale. Kale. This is something that most people think of as a garnish. It's sitting on the side of the plate looking all green and nice. Sometimes it has a lemon wedge nestled into it. Is it really food?
Kale is food. It is a great source of vitamin K, folic acid, potassium, it is a green leafy vegetable full of nutrients. A member of the cabbage family, it actually tastes good. If cooked.
Chomping on it raw as a garnish, no so good. But cooked, not so bad. A simple way to prepare it is with onions browned in olive oil, add chopped kale, cook another 5 minutes until soft and a simple and delicious side dish.
I'm thinking that the kale is going to keep coming, so I'd better find some more recipes. This evening I made a Kale Puttanesca. Kale has a strong taste so it can take the flavors of caper, garlic, anchovy and black olive. This came out nice. I made a few adjustments to lower the sodium content, but it is still a high sodium dish.
Due to the multiple likes and dislikes in my house as well as the gluten intolerance, the pastas are made seperately and the black olives were left on the side- I kept the anchovies a secret.
Kale Puttanesca
1 pound gluten free pasta or whole wheat angel hair pasta
1 Tbsp olive oil
1 Tbsp transfat free margarine
1/2 large onion sliced
2 cloves garlic, minced
1 sp red pepper flakes
1 tbsp capers - drained and rinsed
1 ounce anchovy fillets - chopped finely (to hide)
1- 14 ounce can diced tomatoes - do not drain juice
2 cups chopped kale
2 ounces sliced black olives - drain and rinse
1/2 cup grated parmesean cheese or to taste
1. Cook and drain pasta
2. While pasta is cooking heat olive oil and margarine in large skillet. Add onions, garlic and red pepper flakes. Cook until onion is softened and begins to brown. Stir in capers, anchovy fillets and diced tomatoes, bring to a simmer. Stir in kale. simmer until kale is tender, about 10 minutes.
3. Stir in olives. Serve over pasta, sprinkling with parmesean cheese.
Kale is food. It is a great source of vitamin K, folic acid, potassium, it is a green leafy vegetable full of nutrients. A member of the cabbage family, it actually tastes good. If cooked.
Chomping on it raw as a garnish, no so good. But cooked, not so bad. A simple way to prepare it is with onions browned in olive oil, add chopped kale, cook another 5 minutes until soft and a simple and delicious side dish.
I'm thinking that the kale is going to keep coming, so I'd better find some more recipes. This evening I made a Kale Puttanesca. Kale has a strong taste so it can take the flavors of caper, garlic, anchovy and black olive. This came out nice. I made a few adjustments to lower the sodium content, but it is still a high sodium dish.
Due to the multiple likes and dislikes in my house as well as the gluten intolerance, the pastas are made seperately and the black olives were left on the side- I kept the anchovies a secret.
Kale Puttanesca
1 pound gluten free pasta or whole wheat angel hair pasta
1 Tbsp olive oil
1 Tbsp transfat free margarine
1/2 large onion sliced
2 cloves garlic, minced
1 sp red pepper flakes
1 tbsp capers - drained and rinsed
1 ounce anchovy fillets - chopped finely (to hide)
1- 14 ounce can diced tomatoes - do not drain juice
2 cups chopped kale
2 ounces sliced black olives - drain and rinse
1/2 cup grated parmesean cheese or to taste
1. Cook and drain pasta
2. While pasta is cooking heat olive oil and margarine in large skillet. Add onions, garlic and red pepper flakes. Cook until onion is softened and begins to brown. Stir in capers, anchovy fillets and diced tomatoes, bring to a simmer. Stir in kale. simmer until kale is tender, about 10 minutes.
3. Stir in olives. Serve over pasta, sprinkling with parmesean cheese.
Wednesday, June 30, 2010
Crockpot chicken again
Even though it's summer, I still like to use my crock pot. The pot does not heat up the kitchen and I can get dinner thrown together in the morning when it is still cool - or not so hot I don't want to move. So, in the evening when it is so warm in the house that I don't want to move, I don't have to move.
A few nights ago - I think last week, I had some chicken thighs that needed to be cooked and I was in the mood for something spicey, so into the pot goes about a pound of chicken thighs, a can of diced tomatoes and 2 Tbsp of "Tiger-Tiger Vindaloo Paste". The spicey sauce was obtained at the local grocery store - it is vegan and gluten free as well as very spicey. The same could be done on the stove top with shrimp or lots of veggies. In a few hours the house smelled delicious.
This easy, yummy chicken was served with rice and fresh, steamed sugar snap peas (from the farm share) The curry paste is high in sodium, but paired with low sodium vegetables and rice it brings the salt factor down to a reasonable level.
Tuesday, June 29, 2010
graduation party and napa cabbage slaw
This past weekend we celebrated the graduation of our youngest daughter from High School. 
It is a very weird feeling to have both children done with school and moving on to the adult world. So that has nothing to do with food or the party.
Since we had tons and tons of fresh local veggies, that was the theme. I also had tons of local berries. The strawberries just finishing, the red raspberries going crazy in our yard and the blue berries starting a bit early. Desert was simple; ice cream, berries and browies (whipped cream of course).
It was too hot to grill, so I did some chicken the night before, along with some egg plant, yellow squash (from the local farm) and red peppers. The theme was "make your own wrap or salad".
I put out assorted cheeses, turkey, ham,grilled chicken, smoked salmon and a variety or spreads. Hummus, flavored mayonaise and mustard. My brother brought an olive spread to die for (I have begged for the recipe - it contains figs).
I made a few salads as well. Broccoli salad (recipe in earlier blog) - this included broccoli from my farm share. Tortelli salad with fresh pesto and sundried tomato (basil was in farm share basket - pesto recipe in earlier blog). A fresh green salad made with romaine, baby greens and iceberg lettuce (all from the farm share). Lastly I did the experimental salad, Napa Cabbage Slaw with Snow Peas. I found the recipe on all recipes and did a bit of finegelling(spelling?) as it sounded a bit bland. It came out ok, but I actually liked it better with mayonaise added later.
I have some cabbage left, so I'll play with it again. This cabbage was huge and blocked the light in my fridge.
Napa Cabbage Slaw with Snow Peas
1/2 pound snow peas, blanched and sliced thinly
1 1/2 pounds shredded napa cabbage
2 carrots shredded
1 red pepper, thinly sliced
3 green onions, chopped
2 tbsp lemon juice
4 tbsp rice wine vinegar
3 tbsp olive oil
1/3 cup slivered almonds.
Combine vegetables in a large bowl (this makes a lot) with slivered almonds.
Combine lemon juice, rice wine vinegar and olive oil. Toss with vegetables.
Add fresh ground pepper if desired.
If you try this and make any variations let me know.
Monday, June 21, 2010
Raspberry Explosion
Right now my yard is an explosion of deliciousness. Red and Black raspberries. I have no recipes for them as they don't last long. I eat while I'm picky, I munch to the door, and gulp a few more before the bowl hits the kitchen table. I anounce "got berries" and some one will appear, mouth open, waiting for me to pop one in still warm from the morning sunshine. We eat them as is, they go on cereal, some get yogurt and honey, but none last long enough to be cooked or baked into anything. Our dog even loves the berries. She will brave the briars to strip a few off the canes while I pick. I have even seen her go out and snag a few when she thinks no one is looking.
This time of year there is not need to go after the exotic or imported in fruit. There is plenty right here. Raspberries are among the top 10 for antioxident content as well as being a good source for vitamin C and Folate. For a one cup serving you get 8 grams of fiber, only 64 calories and one carbohydrate serving.
Last week we had strawberries, this week is raspberries and next week the blueberries are coming.
This time of year there is not need to go after the exotic or imported in fruit. There is plenty right here. Raspberries are among the top 10 for antioxident content as well as being a good source for vitamin C and Folate. For a one cup serving you get 8 grams of fiber, only 64 calories and one carbohydrate serving.
Last week we had strawberries, this week is raspberries and next week the blueberries are coming.
last minute father's day
My plans for yesterday was to have a quite Father's Day at home, just the four of us. Boring? Yes?
I figured I'd grill up some burger and make a salad - tada. Usually we have both our parent sets and my brothers over for the day, however this year the plans are changed. We are having a huge party for our high school graduator next weekend, so quite Father's Day.
So I sleep late Sunday morning, take my time waking up. Put on a pot of Jamaican Blue and start thinking about a nice, easy, cool meal for my hubby. Then the phone rings. It's my mother-in-law asking what time they should come over and she made chocolate chip cookies. She has definitely forgotton about the change in schedule. What to do. It's obvious. Come on over.
Now I have to think fast. The original plan is not going to work. My cupboards somewhat bear - not totally, but minimal. I've got 2 hours to do something that is not embarrassing and I don't feel like going to the store.
Got buffalo, can make 4 burgers. Got chicken and some BBQ sauce (about 1/4 cup left in the bottle, but that's enough). I have fresh pesto. I open the cupboard and do not see any pasta besides angel hair. Darn. I move a few items and there hidding in the bag is not one, but 2 bags of dried tortellini. Hurray, I can make my tortillini pesto salad (not gluten free, sorry). I have some scraps of lettuce and a beautiful tomato from the farm up the road. I had actually planned for a broccoli salad, so all those ingredients are confirmed. I can make up some icedtea and lemonade, we are good to go. Ruth is bringing Chocolate Chip cookies for dessert, no gluten free, but the hubby does not need dessert any way. It is too hot to bake - I am not going to do it. Cooking the pasta was bad enough.
So there it is, last minute party for 6. Pulled it off and not badly at that. And here is my recipe for broccoli salad. I have been making this for years. This is often my go to pot luck item.
The ratio of item is loose, depends on how much dressing you like. I do not use lite mayonnaise. The light version just includes more water, I can thin out my own mayo (thank you).
Broccoli is a great all star vegetable, good sourse of fiber, vitamin C, pottassium, Vitamin K, folate, Vitamin A, antioxidants.
Linda's Broccoli Salad
1-2 bunches Broccoli, broken into bite size pieces (can use broccoli slaw)
1/2 cup spanish peanuts (also can use walnuts or pecans)
1/2 a red onion, thinnly sliced
1/3 cup raisins
Dressing:
3/4 cup mago
2 tsbp red wine or balsamic vinegar
1 tbsp sugar
Put salad ingredients in a large bowl. Mix dressing ingredients seperately. Combine the two well.
I figured I'd grill up some burger and make a salad - tada. Usually we have both our parent sets and my brothers over for the day, however this year the plans are changed. We are having a huge party for our high school graduator next weekend, so quite Father's Day.
So I sleep late Sunday morning, take my time waking up. Put on a pot of Jamaican Blue and start thinking about a nice, easy, cool meal for my hubby. Then the phone rings. It's my mother-in-law asking what time they should come over and she made chocolate chip cookies. She has definitely forgotton about the change in schedule. What to do. It's obvious. Come on over.
Now I have to think fast. The original plan is not going to work. My cupboards somewhat bear - not totally, but minimal. I've got 2 hours to do something that is not embarrassing and I don't feel like going to the store.
Got buffalo, can make 4 burgers. Got chicken and some BBQ sauce (about 1/4 cup left in the bottle, but that's enough). I have fresh pesto. I open the cupboard and do not see any pasta besides angel hair. Darn. I move a few items and there hidding in the bag is not one, but 2 bags of dried tortellini. Hurray, I can make my tortillini pesto salad (not gluten free, sorry). I have some scraps of lettuce and a beautiful tomato from the farm up the road. I had actually planned for a broccoli salad, so all those ingredients are confirmed. I can make up some icedtea and lemonade, we are good to go. Ruth is bringing Chocolate Chip cookies for dessert, no gluten free, but the hubby does not need dessert any way. It is too hot to bake - I am not going to do it. Cooking the pasta was bad enough.
So there it is, last minute party for 6. Pulled it off and not badly at that. And here is my recipe for broccoli salad. I have been making this for years. This is often my go to pot luck item.
The ratio of item is loose, depends on how much dressing you like. I do not use lite mayonnaise. The light version just includes more water, I can thin out my own mayo (thank you).
Broccoli is a great all star vegetable, good sourse of fiber, vitamin C, pottassium, Vitamin K, folate, Vitamin A, antioxidants.
Linda's Broccoli Salad
1-2 bunches Broccoli, broken into bite size pieces (can use broccoli slaw)
1/2 cup spanish peanuts (also can use walnuts or pecans)
1/2 a red onion, thinnly sliced
1/3 cup raisins
Dressing:
3/4 cup mago
2 tsbp red wine or balsamic vinegar
1 tbsp sugar
Put salad ingredients in a large bowl. Mix dressing ingredients seperately. Combine the two well.
Thursday, June 17, 2010
Boston Lettuce Love
In my farm share basket was a beautiful head of Boston Lettuce. And when I say beautiful I mean it was beautiful. The way the cup shaped leaves folded in on one another to make a rosey shape in the center was a work of natures art. I wish I took a picture, but I was too busy chomping on it. The texture and flavor more beauty. Crunchy, but soft; sweet with a subtle tang. I had to keep muching to be sure it was that good. Much of it got eaten with no dressing at all. I will dearly miss it when it is gone (tomorrow) and hope that another appears in our next basket. That said, I found a recipe using the lovely lettuce. Chicken in Lettuce Cups. The family thought it weird, but what else is new in the Green house.
When I make this again I will change a major feature. It has edamame in it - don't get me wrong, I love edamame (fresh soy beans), but they were not loved the the rest. I would put in less and add chopped carrot and waterchestnut. Some cashews would work well too. The lettuce is used as a wrap for the chicken and vegetables. Boston lettuce is low in calories and a good source of vitamin A, vitamin C, folate and vitamin K.
Chicken in Lettuce Cups
This makes up quick and easy.
3 tbsp gluten free soy sauce
2 tsp minced ginger (the bottled kind works well)
1 tsp honey
2 tsp sesame oil
1 1/4 pound chicken breast cut into 1/2 inch chunks
1 cup frozen shelled edamame (or try diced carrot, red pepper, water chestnut)
1 stalk celery, chopped. ( I served this on the side as we have a celery hater among us)
12 large boston lettuce leaves - washed and dried.
1. combine soy sauce, ginger and honey, set aside.
2. In a large skillet, heat sesame oil, add chicken chunks and cook for 3 minutes, stir occassinally.
3. Add edamame or other veggies and cook for 2 mnutes. Stir in celery and cook 2 more mnutes. Add reserved sauce and stir to coat.
4. Arrange lettuce leaves on individual plates or a platter. divide chicken mixture among the lettuce leaves. Fold leaves around chicken mixture and eat.
to make this vegetarian the chicken could be omitted. I ended up eating the uneaten edamame and it was very yummy. Would definitely add some cashews for added texture and more protein.
When I make this again I will change a major feature. It has edamame in it - don't get me wrong, I love edamame (fresh soy beans), but they were not loved the the rest. I would put in less and add chopped carrot and waterchestnut. Some cashews would work well too. The lettuce is used as a wrap for the chicken and vegetables. Boston lettuce is low in calories and a good source of vitamin A, vitamin C, folate and vitamin K.
Chicken in Lettuce Cups
This makes up quick and easy.
3 tbsp gluten free soy sauce
2 tsp minced ginger (the bottled kind works well)
1 tsp honey
2 tsp sesame oil
1 1/4 pound chicken breast cut into 1/2 inch chunks
1 cup frozen shelled edamame (or try diced carrot, red pepper, water chestnut)
1 stalk celery, chopped. ( I served this on the side as we have a celery hater among us)
12 large boston lettuce leaves - washed and dried.
1. combine soy sauce, ginger and honey, set aside.
2. In a large skillet, heat sesame oil, add chicken chunks and cook for 3 minutes, stir occassinally.
3. Add edamame or other veggies and cook for 2 mnutes. Stir in celery and cook 2 more mnutes. Add reserved sauce and stir to coat.
4. Arrange lettuce leaves on individual plates or a platter. divide chicken mixture among the lettuce leaves. Fold leaves around chicken mixture and eat.
to make this vegetarian the chicken could be omitted. I ended up eating the uneaten edamame and it was very yummy. Would definitely add some cashews for added texture and more protein.
Wednesday, June 16, 2010
How to get a guy to eat tofu?
I can't believe this actually happened. I have been complimented on a tofu dish by the man and he actually consumed the leftovers. Pinch me to be sure I am awake and not dreaming. Yes, all of the tofu is gone.
I was in some fear that this meal would go badly. I made the bok choy dish from the previous blog and this upcoming tofu dish. I decided to make some chicken, on the likely chance that both dishes would be rejected. The man is not a fan of most greens or tofu. Yes, I was taking a huge chance.
I was in search of a tofu meal that would go over well. My first thought was that the tofu needed to be firm and the recipe needed to use a mass of different flavors. Using "my recipes" I found a Cooking Light recipe - tofu steaks with red pepper-walnut sauce. Hmm steak?? could it be true. I am not delusional about tofu tasting remotely like steak, but..... The tofu was cut, pressed, marinated, dredged, fried and sauces. Disguised in many ways it could get pass the muster. I did need to modify to make it gluten free. The tofu was dredged in flour and panko (Japanese bread crumbs). I substituted rice flour and crushed corn checks. Next time I may try using corn meal - the idea is a crunchy outside, which was obtained.
The recipe is easier than it sounds, just start well ahead of meal time to press the tofu and give it time to marinate - 2 hours prior would be good.
Tofu Steaks with Red Pepper-Walnut sauce
1 -14 ounce package extra firm tofu
1/4 cup finely chopped basil (this is in my garden)
1/4 cup water
2 TBSP chopped fresh parsley (also in the garden - would not use dry)
1 TBSP chopped fresh thyme (I used dried- worked fine)
2 TBSP white wine vinegar
1 TBSP dijon mustard
1/2 tsp salt (optional)
1/2 tsp crushed red pepper or cayenne pepper
8 cloves minced garlic (I used the garlic chive flower stems)
1/2 cup rice flour
1 egg beaten
2 cups crushed corn checks cereal
2 TBSP olive oil
3 TBSP chopped walnuts
1 - 12 ounce bottle roasted red peppers, drained
1. Cut tofu cross wise horizontally in half and then in quarters (8 pieces), Place slices in between layers of heavy duty paper towel and drain in colander for 30 minutes using heavy object to press down. A gallon water jug works well.
2. Combine basil and next 8 ingredients (through garlic) in a large zip lock bag. Add tofu and Marinate in refrigerator for at least one hour.
3. Place rice flour, egg and crushed cereal in individual bowls for dredging.
4. remove tofu from marinade, reserving remaining marinade. Working with one tofu slice at a time, dredge in rice flour, then egg, then cereal. Set aside.
5. Heat large skillet, add olive oil and cook tofu for one minute on each side. Remove from pan and keep warm.
6. Combine reserved marinade, walnuts and roasted bell peppers in blender to make sauce. Blend until smooth. Serve over tofu.
I am going to try this using corn meal instead of the cereal and see how that does. The recipe makes quite a bit of sauce, It can be used for other foods and would make a nice veggie dip.
I was thinking it would be good on eggs.
I was in some fear that this meal would go badly. I made the bok choy dish from the previous blog and this upcoming tofu dish. I decided to make some chicken, on the likely chance that both dishes would be rejected. The man is not a fan of most greens or tofu. Yes, I was taking a huge chance.
I was in search of a tofu meal that would go over well. My first thought was that the tofu needed to be firm and the recipe needed to use a mass of different flavors. Using "my recipes" I found a Cooking Light recipe - tofu steaks with red pepper-walnut sauce. Hmm steak?? could it be true. I am not delusional about tofu tasting remotely like steak, but..... The tofu was cut, pressed, marinated, dredged, fried and sauces. Disguised in many ways it could get pass the muster. I did need to modify to make it gluten free. The tofu was dredged in flour and panko (Japanese bread crumbs). I substituted rice flour and crushed corn checks. Next time I may try using corn meal - the idea is a crunchy outside, which was obtained.
The recipe is easier than it sounds, just start well ahead of meal time to press the tofu and give it time to marinate - 2 hours prior would be good.
Tofu Steaks with Red Pepper-Walnut sauce
1 -14 ounce package extra firm tofu
1/4 cup finely chopped basil (this is in my garden)
1/4 cup water
2 TBSP chopped fresh parsley (also in the garden - would not use dry)
1 TBSP chopped fresh thyme (I used dried- worked fine)
2 TBSP white wine vinegar
1 TBSP dijon mustard
1/2 tsp salt (optional)
1/2 tsp crushed red pepper or cayenne pepper
8 cloves minced garlic (I used the garlic chive flower stems)
1/2 cup rice flour
1 egg beaten
2 cups crushed corn checks cereal
2 TBSP olive oil
3 TBSP chopped walnuts
1 - 12 ounce bottle roasted red peppers, drained
1. Cut tofu cross wise horizontally in half and then in quarters (8 pieces), Place slices in between layers of heavy duty paper towel and drain in colander for 30 minutes using heavy object to press down. A gallon water jug works well.
2. Combine basil and next 8 ingredients (through garlic) in a large zip lock bag. Add tofu and Marinate in refrigerator for at least one hour.
3. Place rice flour, egg and crushed cereal in individual bowls for dredging.
4. remove tofu from marinade, reserving remaining marinade. Working with one tofu slice at a time, dredge in rice flour, then egg, then cereal. Set aside.
5. Heat large skillet, add olive oil and cook tofu for one minute on each side. Remove from pan and keep warm.
6. Combine reserved marinade, walnuts and roasted bell peppers in blender to make sauce. Blend until smooth. Serve over tofu.
I am going to try this using corn meal instead of the cereal and see how that does. The recipe makes quite a bit of sauce, It can be used for other foods and would make a nice veggie dip.
I was thinking it would be good on eggs.
Monday, June 14, 2010
Veggies are Here
My first farm share basket of the year came this Friday. Or should I say my hubby picked it up on Friday. Green is the word. This basket was full of lettuces of several kinds, bok choy, chard, a few baby beets, an unidentified green, radishes and garlic chive flower stalks. Can four people use all of this before it is no longer fresh? Especially considering that 3 of the 4 people can be particular about their veggies and do not necessarily want to consume veggies in a large amount. Person #4 (me) loves veggies in all (or most) ways, shapes and forms. So let the vegolympics begin.Last night, tired from a weekend camping trip, I did a simple chard with onion saute and a green salad with radishes. Not too taxing, but simply delicious. Today I had the whole day to think about and execute a meal containing several of our veggies. I looked for recipes using bok choy and found one using the beets as well. These beets are like little ruby jewels. They needed to be wrapped in foil and roasted with garlic. I decided to use the garlic chive flower stalks instead - why not? I also made a crispy tofu with roasted red pepper sauce (will include in next entry as I had to adapt the recipe a bit to make it gluten free) and grilled chicken to make the meat people happy.
As the sun finally came out we dined out side, which makes everything taste better.
Warm Bok Choy, Beet and Goat Cheese "salad"
4 small beets, trimmed and washed
4 cloves garlic - or garlic chive flower stems, 2 long stems- chopped
1 tsp olive oil
1 large head of bok choy, chopped
2 TBSP peanut or canola oil
1 1/2 tsp butter
1/3 cup goat cheese (original recipe called for feta)
1. Preheat oven to 425 degrees, place the beets, 1/2 the garlic and olive oil on a piece of aluminum foil, fold around the vegetables and seal. Roast until easily pierced with a fork 20-40 minutes depending on the size of the beets (these were small, so about 20 minutes was good). Let beets cool until easy to handle and chop into 1/2 inch cubes, set aside.
2. Heat the remaining oil and butter in a large (really large) skillet over medium-high heat. Cook and stir bok choy and garlic until bok choy is slightly softened, but still crunchy, about 5 minutes. Remove from the heat, stir in the beets and the feta. Serve warm.
So this is the beginning of the veggie adventure. Tomorrow I may tackle the mystery greens.
Tuesday, May 18, 2010
More Rhubarb
I've been having more fun with rhubarb. I have it so I have to use it. As I just got a new gluten free baking book, I leafed through that to find a recipe for rhubarb bread. Not finding it. No matter, I am the adaptation queen. Find a recipe that looks like it could take rhubarb, add more sugar and ta da!! That is exactly what I did and I have to say the results were good. A moist bread with a tang to it from the rhubarb and slightly sweet. My sugar addict man has eaten half the loaf by adding sugar concoctions to his. One looked like maple syrup. Another looked like brown sugar. He did whipping cream, sugar and a bit of vanilla this evening. I'm good as is -- I may be just sweet enough.
The new book that I used was the Culinary Institute of America - Gluten Free baking. As I mentioned in a previous blog they have 5 different gluten free mixes. I don't feel as though I can post the exact ratios of the flours, but I will say what flours are used.
Rhubarb, by the way, is a good source of potassium and vitamin C. It does contain a high amount of Calcium, but the absorption is poor as rhubarb is high in tannins that bind the calcium. Rhubarb is very low in calories, but that is usually negated by the amount of sugar needed to make it less puckery.
So here goes my rhubarb bread recipe adapted from a strawberry bread recipe. It was very easy to make and did I mention yummy. Another plus is it does not scream "gluten free" weird stuff. The bread came up nice and high, not like a brick and the texture is good. Not as crumbly as a wheat flour bread, but not grainy like some gluten free products can be.
Rhubarb Bread
1 1/2 cups diced fresh rhubarb
1/2 cup flour blend #2 (rice flour, brown rice flour, potato starch and tapioca starch)
1 cup plus 2 tbsp flour blend #4 (white rice flour, tapioca starch and soy flour)
pinch of salt
1 tbsp baking powder
1/2 tsp cinnamon
1/2 cup sugar
1/2 cup plus 2 tbsp canola oil
1/2 cup plus 2 tbsp buttermilk - can use skim milk plus 1 tsp vinegar or dried buttermilk plus water - the buttermilk plus the baking soda make the batter more bubbly making the bread lighter and come up higher.
1 tsp vanilla extract
6 eggs (yes 6)
1. Preheat oven to 375 degrees
2. combine flours, salt, baking powder, cinnamon and sugar thoroughly.
3. In a separate bowl ,combine oil, buttermilk, vanilla and eggs thoroughly.
4. Add dry ingredients to wet ingredients and blend completely until smooth. I will be like a cake batter.
5. Fold in rhubarb.
6. Pour into oiled loaf pan, bake for about 45 minutes or until toothpick comes out clean from the center of the loaf.
Monday, May 17, 2010
Rhubarb Crunch
My family also has a universal love for rhubarb. I am thinking that this is a New England thing, because when I mention rhubarb to people from other parts of the county they have no idea what I am talking about. When I was a kid we used to eat the stalks dipped in sugar, puckery but good.
Mu rhubarb plant gets bigger every year. This year the thing is huge. Some of the stalks are a good 2 inches in diameter and the leaves could hide a 3 month old baby.
I was able to harvest enough to make a rhubarb crunch and a rhubarb bread, with enough to freeze and more awaiting harvest. Last year I harvested enough to make a few batches of crisp during the winter. I was also able to make several batches of strawberry rhubarb freezer jam.
The following recipe is another one that I have made for years. I adapted the original by cutting down the sugar, using whole wheat flour instead of all-purpose and increasing the oats. this increased the fiber content and decreased the total sugar. The original was too sweet for my taste.
I adapted it again to make it gluten free. It's yummy warm with vanilla low fat icecream or whipped cream. Sometime I add chopped walnuts to the topping.
Rhubarb Crunch
3/4 cup brown rice flour or gluten free flour mix
1 cup rolled oats
2/3 cup packed brown sugar
1/2 cup tranfat free mararine, melted
1 tsp cinnamon
4 cups diced rhubarb (or just fill the pan)
1/2 cup sugar
2 tbsp corn starch
1 cup water
1 tsp vanilla.
Preheat oven to 350 degrees.
In a glass bowl, melt the margarine. Add flour, oats, brown sugar and cinnamon - toss with a fork until well mixed and crumbly. Lay 1/2 of bottom of 9 inch square dish or 11 x 7 inch pan.
Cover with diced rhubarb.
In a small sauce pan mix water, sugar and corn starch (I like to put the corn starch through a small mess collander to free it from lumps) Cook over medium high heat until thick and clear, it will start to bubble. Takes about 10 minutes.
Pour sugar mixture over the rhubarb. Top with remaining crumb mixture. Bake 350 for 50-60 minutes, until bubbly and rhubarb is softened. Serve warm.
Mu rhubarb plant gets bigger every year. This year the thing is huge. Some of the stalks are a good 2 inches in diameter and the leaves could hide a 3 month old baby.
I was able to harvest enough to make a rhubarb crunch and a rhubarb bread, with enough to freeze and more awaiting harvest. Last year I harvested enough to make a few batches of crisp during the winter. I was also able to make several batches of strawberry rhubarb freezer jam.
The following recipe is another one that I have made for years. I adapted the original by cutting down the sugar, using whole wheat flour instead of all-purpose and increasing the oats. this increased the fiber content and decreased the total sugar. The original was too sweet for my taste.
I adapted it again to make it gluten free. It's yummy warm with vanilla low fat icecream or whipped cream. Sometime I add chopped walnuts to the topping.
Rhubarb Crunch
3/4 cup brown rice flour or gluten free flour mix
1 cup rolled oats
2/3 cup packed brown sugar
1/2 cup tranfat free mararine, melted
1 tsp cinnamon
4 cups diced rhubarb (or just fill the pan)
1/2 cup sugar
2 tbsp corn starch
1 cup water
1 tsp vanilla.
Preheat oven to 350 degrees.
In a glass bowl, melt the margarine. Add flour, oats, brown sugar and cinnamon - toss with a fork until well mixed and crumbly. Lay 1/2 of bottom of 9 inch square dish or 11 x 7 inch pan.
Cover with diced rhubarb.
In a small sauce pan mix water, sugar and corn starch (I like to put the corn starch through a small mess collander to free it from lumps) Cook over medium high heat until thick and clear, it will start to bubble. Takes about 10 minutes.
Pour sugar mixture over the rhubarb. Top with remaining crumb mixture. Bake 350 for 50-60 minutes, until bubbly and rhubarb is softened. Serve warm.
Pesto -- Universal Love
The people in my family have an almost universal love of pesto. Every year I plant numerous basil plants - know to us as, pesto precursors. I just got them in this weekend. Happily, the plants were rather leggy. I was able to cut them down enough to make one batch of pesto. The first batch of many more to come, if the season co-operates. Last year was a bad basil year, having little sun and too much wet.
I really did not expect to be making pesto so soon and was lucky to have all of the ingredients. I usually have them on hand, but you never know -- Parmesean cheese, olive oil, garlic and walnuts. I use walnuts instead of the traditional pine nuts, we just like it better. My kitchen was full of the wonder scent of the basi leaves, which intestified as I started adding more ingredients and mixing them in the food processor. My hands smelled simply delicious, down to the green under my fingernails.
This recipe is adapted form one of my first cook books, Jane Brodies, Good Food Book, 1985 edition. I am guessing it is out of print by now. Pesto freezes well. I use a small cookie dough scoop to make pesto balls, lay the balls on a cookie sheet, cover with plastic wrap and freeze overnight. The balls then go into quart size freezer bags with as much air as possible sucked out. This way I can grab out the number of balls I need and put the rest back in the freezer.
Pesto
3 cloves garlic, chopped, about 1 tbsp
1/4 cup olive oil
2 cups firmly packed basil leaves
1/4 cup walnuts (can use pine nuts )
1/2 cup grated parmesean- use good parmesan not the shelf stable stuff (can use veggie parmesan
if wanting vegan sauce)
Combine all ingredients in a food processor and blend until desired consistency. Scrape down sides of bowl occasionally to get the consistency even.
I like to serve this over pasta with chopped sundried tomatoes.
I really did not expect to be making pesto so soon and was lucky to have all of the ingredients. I usually have them on hand, but you never know -- Parmesean cheese, olive oil, garlic and walnuts. I use walnuts instead of the traditional pine nuts, we just like it better. My kitchen was full of the wonder scent of the basi leaves, which intestified as I started adding more ingredients and mixing them in the food processor. My hands smelled simply delicious, down to the green under my fingernails.
This recipe is adapted form one of my first cook books, Jane Brodies, Good Food Book, 1985 edition. I am guessing it is out of print by now. Pesto freezes well. I use a small cookie dough scoop to make pesto balls, lay the balls on a cookie sheet, cover with plastic wrap and freeze overnight. The balls then go into quart size freezer bags with as much air as possible sucked out. This way I can grab out the number of balls I need and put the rest back in the freezer.
Pesto
3 cloves garlic, chopped, about 1 tbsp
1/4 cup olive oil
2 cups firmly packed basil leaves
1/4 cup walnuts (can use pine nuts )
1/2 cup grated parmesean- use good parmesan not the shelf stable stuff (can use veggie parmesan
if wanting vegan sauce)
Combine all ingredients in a food processor and blend until desired consistency. Scrape down sides of bowl occasionally to get the consistency even.
I like to serve this over pasta with chopped sundried tomatoes.
Monday, May 10, 2010
Gluten free mix times 5
Good morning and Happy day after Mother's Day. It's been a while, the cooking muse left me for a while. It was the night that I made pizza. I did some roasted veggies - summer squash, mushroom, red pepper, onion and eggplant- and several cheeses- mozzarella, parmesan and gorgonzola. Very delicious in my world. All I heard was complaints about putting summer squash on the pizza. My desire to take time cook for the undeserving plummeted. Should my blog also suffer?? It has.
To renew the enthusiasm I have purchased a gluten free baking book compiled by the Culinary Institute of America. I am thinking, these people know what they are doing, every recipe should work like magic. The approach is to fine tune the recipes by using 5 different gluten free mixes. Each mix has a different protein content, the protein being either in the flours used or by adding either dry egg powder or whey. Soy flour is higher in protein than rice flour. The recipes often use several different mixes. I made a pie crust yesterday that used 3 different flour mixes. Is this approach better? It remain to be seen.
To reach the goal of having 5 different gluten free mixes I needed to assemble the ingredients, and find enough containers for them. The ingredient list is: white rice flour, brown rice flour, tapioca flour, potato flour, guar gum, soy flour, egg albumen, whey. Some of this I had at already, some I could get at the grocery store and some I needed to get at the health food store. The whey I needed to get at the healthfood store as the grocery only had the flavored kind.
I started with a sweet bread that used only flour mix #5 ( soy flour, rice flour, tapioca and whey). This was a yeast bread and also needed guar gum. It came out with avery good taste, but very heavy. This was eaten well!!
Yesterday I did a pie crust. This used 3 of the flour blends. It came out with a good taste, but not flakey at all. My husband, who does not care for crust anyway, gave the crust part to the dog. I put in all the water called for, but am thinking that I should have held back on it as the dough was a bit wet. This may have caused the crust to be a denser texture. I may try again and compare it to a simpler dough. The rest of the pie was great - chocolate cream pie with real whipped cream!!
I wish that more recipes would indicated what the charactaristics of the dough or batter should be. Gluten free baking is so unlike regular baking that the textures are different. So with the pie crust I got to a consistency that was much like regular pie dough, but I had not added all the water - should I stop and go for it, risking a dry crust or should I put in more water risking a dense crust. It's a gamble. I lost this time, but I don't often given up.
I will keep trying.
To renew the enthusiasm I have purchased a gluten free baking book compiled by the Culinary Institute of America. I am thinking, these people know what they are doing, every recipe should work like magic. The approach is to fine tune the recipes by using 5 different gluten free mixes. Each mix has a different protein content, the protein being either in the flours used or by adding either dry egg powder or whey. Soy flour is higher in protein than rice flour. The recipes often use several different mixes. I made a pie crust yesterday that used 3 different flour mixes. Is this approach better? It remain to be seen.
To reach the goal of having 5 different gluten free mixes I needed to assemble the ingredients, and find enough containers for them. The ingredient list is: white rice flour, brown rice flour, tapioca flour, potato flour, guar gum, soy flour, egg albumen, whey. Some of this I had at already, some I could get at the grocery store and some I needed to get at the health food store. The whey I needed to get at the healthfood store as the grocery only had the flavored kind.
I started with a sweet bread that used only flour mix #5 ( soy flour, rice flour, tapioca and whey). This was a yeast bread and also needed guar gum. It came out with avery good taste, but very heavy. This was eaten well!!
Yesterday I did a pie crust. This used 3 of the flour blends. It came out with a good taste, but not flakey at all. My husband, who does not care for crust anyway, gave the crust part to the dog. I put in all the water called for, but am thinking that I should have held back on it as the dough was a bit wet. This may have caused the crust to be a denser texture. I may try again and compare it to a simpler dough. The rest of the pie was great - chocolate cream pie with real whipped cream!!
I wish that more recipes would indicated what the charactaristics of the dough or batter should be. Gluten free baking is so unlike regular baking that the textures are different. So with the pie crust I got to a consistency that was much like regular pie dough, but I had not added all the water - should I stop and go for it, risking a dry crust or should I put in more water risking a dense crust. It's a gamble. I lost this time, but I don't often given up.
I will keep trying.
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