Archive for the ‘Gluten Free’ Category

Grilled Bok Choy Glass Noodle Salad

Friday, July 5th, 2013
Grilled Bok Choy Glass Noodle Salad

Grilled Bok Choy Glass Noodle Salad

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Recipe Round-Up for March 2, 2012

Monday, March 4th, 2013

Blood Orange Cheesecake from Martha Stewart

Blood Orange, Beet, and Fennel Salad from Epicurious

Roasted Carrot Soup from Food52

Simple Grilled Asparagus from Serious Eats

Asian Lettuce Wraps from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Chayote with Tomato and Green Chiles from Simple Recipes

Maple Creme Brulee with Poached Forelle Pears

Roasted Beet and Winter Squash Salad with Walnuts from NY Times

Apple and Beet Salad from The Bitten Word

Apple and Beet Salad from The Bitten Word

Unstuffed Green Pepper Soup from Food.com

Unstuffed Green Pepper Soup from Food.com

Canary Island Cilantro Soup from Food.com

Potato-Leek NOT soup

Monday, March 4th, 2013

 

I love, love, love potatoes.  No really- hubby vs. a beautiful, loaded, baked potato I honestly don’t know which would win my affections.  (rest assured kids vs. potato?  I would of course choose the kids). The potato is so versatile- it can be the star of the show or take a supporting role.  It can be all gussied up and glamorous or beautifully simple and elegant.  It can be slim and healthy or full of tantalizing fat with flavors that haunt my dreams (yes, I dream of food- DON’T JUDGE).  I have yet to meet a potato I didn’t like.

Of course, even knowing all of the fabulous ways a potato can make a dinner table appearance I found myself falling into a rut.  OK- I didn’t notice the rut, hubby bluntly pointed it out as I was serving potato- leek soup for the umpteenth time.  I’m sorry- when I see potatoes and leeks in the basket my mind immediately pairs them in the delicious, creamy, comfort food known as soup.  And while I would be happy eating soup every day I decided to honor his not-so-subtle request for something that was NOT soup.

One problem- I still had potatoes and leeks…a lot of them.  So I did what I always do in times of culinary dilemma.  I rolled up my sleeves, got into the kitchen, and started playing around.    What I came up with was a slightly spicy casserole that both used up my produce and allowed hubby to feel free from the clutches of a soup rut.

I started by slicing my Yukon Gold potatoes nice and thin and then slightly browning them in olive oil and putting them into a glass baking dish.  You could probably skip this step but as one of hubby’s biggest complaints was texture, it helped to ensure a bit of a bite.

I made a nice gluten-free sauce by cooking the finely chopped leeks in some butter (in the immortal words of Julia Child “You could leave it out but you’ll be sorry”), tossing in some roasted red bell pepper and roasted hatch peppers, stirring in sorghum flour and spices, and then whisking in chicken broth and of course- cheese.  That got poured over the potatoes and topped with yes, more cheese, and it all came together in one creamy casserole that was NOT soup.  The slightly spicy southwest flavors combined with the comfort of potato and the recipe was definitely a hit.  I hope your family enjoys it as much as mine did.

Southwest Potato Casserole

Ingredients

  • 2 lbs Yukon Gold Potatoes- thinly sliced
  • 1 lb Russet Potatoes- thinly sliced
  • Olive Oil
  • Butter (a bit less than 1/4 cup)
  • 1 Leek- diced (can use regular onion)
  • 3 Red Bell Peppers- Roasted, Seeded and Diced
  • 3-4 Hatch Peppers- Roasted, Seeded and Diced- (or one can of diced chilies)
  • 1 tsp Garlic powder
  • 1 tsp Cumin powder
  • 1/4 cup Sorghum Flour
  • 1-2 Cups Broth (veg or chicken)
  • 1-2 cup Shredded Cheese- I like a mix of cheddar and pepper Jack but whatever you have on hand works.

Instructions

  1. Heat the oil in a large skillet and slightly brown the sliced potatoes. Then transfer to a 9x13 baking dish.
  2. Cook the diced leek in butter until soft and translucent. Then sprinkle in the Garlic, Cumin, Salt, and Pepper.
  3. Toss in the diced peppers and chilies and let that mix cook for just a minute.
  4. Sprinkle in the Sorghum flour. Stir until you can no longer see the white of the flour. Let it cook for just a minute so that the flour taste cooks out.
  5. Gradually pour in the broth. Add a little bit and then use a whisk to stir it into the flour mix. Add more and stir- keep whisking, cooking, and adding broth until the sauce is the desired consistency (yes even soup-like).
  6. Whisk in about half a cup of shredded cheese.
  7. When the sauce is at the right consistency pour it over the potatoes and gently stir to mix.
  8. Cover with foil and Bake at 450 for about 20 mins (longer if you did not brown the potatoes). When the potatoes are soft cover the casserole with cheese. Turn off the oven and put the potatoes back in with the door closed until the cheese is evenly ooey gooey. This is my favorite way to melt the cheese on a casserole.
  9. Let it sit to cool slightly before serving..
  10. This is great as a side dish for beef, chicken, or pork. Adding cooked Diced Chicken, Sausage, or Bacon to the sauce could turn it into a full meal.

Usin’ up the Giant Yams

Tuesday, February 12th, 2013

Only BB could get an 8 year old to HUG a yam!

When I printed up the Bountiful Basket Volunteer Site Coordinator (VSC) paperwork on Friday night I looked through and was surprised to see that we would only be receiving one yam per basket.  When I told my husband, he was equally surprised and we proceeded to have a merry (albeit disrespectful) discussion about what a family of 6 could do with ONE YAM.  However, when the boxes of yams were opened at the site the next day, all jokes of individual dollops of mashed yam were cast aside.  Oh we of little faith…we should have known Sally and Tanya would not let us down.  Instead of the long, thin, small yams we were expecting we discovered HUGE yams quickly deemed by volunteers “giant baby yams”.  Not baby because they were small mind you.  Baby because these yams are in fact the size of a newborn baby.  The whopper in the picture above weighed in at 5 lbs 6 oz (the yam, not the child).

While these ginormous yams were fun, and kept the participants and volunteers smiling all through the cold morning distribution, I will admit I felt a level of culinary intimidation when I hoisted the baby yam out of its basket and placed it on my counter.  It then sat, intimidating me for a few days before I finally decided to buckle down and do something with it.  And am I ever glad I did.  That baby yam turned into a breakfast that the whole family enjoyed.  It’s a good thing too because it made a LOT!  My Paleo Sweet Potato Pancakes are both delicious and nutritious.  In fact, These are so yummy hubby not only ate them,  he volunteered to clean up (a chore which included scrubbing the orange-tinted shredder attachment).

I start off by partially baking the yam. I don’t like yam mush so I bake it to where it is “al dente”.  This allows me to run it through my Kitchen Aid shredder attachment without making puree.  Once it’s all shred it should look like this:

Shredded sweet potato (Don't let YOUR toddler mistake it for cheese)

I gently stir in diced onion, coconut flour, spices, and beaten egg.  Then I use a measuring cup to form it and gently press it into the hot coconut oil.  LOVE that sizzle!

Once they’re crispy and brown on both sides pat the pancakes down with a paper towel, serve up, and enjoy!

Paleo Sweet Potato Pancakes

If you have been a little intimidated by the big yam I recommend popping it in the oven and starting on these delicious Paleo Sweet Potato Pancakes (you may want to have a chore in mind just in case you get appreciative helpers).   If crispy, fried, pancakes aren’t your thing (though I don’t know how they could not be) I’ve included links to other recipes that will help you get over the intimidation.  Grab that yam and get cooking!

Paleo Sweet Potato Pancakes

Ingredients

  • 1 Giant Baby Yam (or several normal yams…whatever)
  • 1 onion finely diced
  • 3 eggs
  • 1-2 Tbls of Coconut Flour (This is just a binder- you can use whatever flour is on hand)
  • Dash of Nutmeg (for a different flavor try smoky paprika or chili powder)
  • Salt and Pepper
  • 1/4 cup of coconut oil

Instructions

  1. Bake the yam at 350 for about 45 mins (varies depending on size). You do not want it to get soft all the way through. You want it cooked soft enough to pierce but staying firm enough that a knife will not go all the way through easily (think al-dente pasta)
  2. Place the yam in the fridge until it is cool enough to work with.
  3. Peel the yam. Use a box grater or the grating attachment to a mixer to grate the yam into "hashbrown" style strings. (Be careful- it mushes easily but this recipe tastes better with some texture.)
  4. Season the grated yam with the coconut flour, nutmeg, salt, and pepper to taste.
  5. GENTLY mix in the diced onion
  6. Beat the eggs and pour into the yam mixture. Use a fork to gently toss the egg into the yam.
  7. Melt the coconut oil in a large skillet over medium heat.
  8. Spoon 1/4 cup of yam mix into the coconut oil gently pressing to spread and flatten into a pancake shape. Repeat for as many pancakes as your skillet will comfortably hold.
  9. Flip when the first side is crispy and browning.
  10. When both sides are done remove onto paper towels and sprinkle with sea salt.

Sweet Potato Pizza Crust 

Sweet Potato Praline 

Sweet Potato Biscuits  

 

Strawberry Chipotle Jam

Tuesday, February 5th, 2013

One of the (many) drawbacks of being a gluten-free and nut-free household is that PB&J sandwiches are few and far between.  This is hard for me because not only do I love that lunchbox staple, particularly when accompanied by a tall glass of milk (another no-no in our house), but  I also really love making jams and jellies.  Unfortunately these goodies just don’t get used up as quickly in our home as they used to so I have had to make a decision- stop making them OR get creative with them.  I have learned that one of the (many) advantages to being a gluten-free, nut-free household is that I have the opportunity to get creative with the products I have on hand so that is the choice I have made.  Recently, I have taken my love of jam making to new levels.  I have been trying to find unusual ingredients and flavor combinations and then use them in ways that I have not tried before.  Pineapple-Lime Jam is now one of my favorite cake filling flavors.  (and thanks to BB I have a frequent supply of pineapple).  Apricot-Rosemary Jam has become a go-to for an elegant Sunday meal of glazed Roast Chicken.   One of my most requested flavors is Strawberry-Chipotle.  As strawberries pop up in the basket and the offerings page I try to keep some out of the view of the kiddos in order to make a batch of this delectable delicacy.

The fresh, sweet strawberries pair beautifully with the spicy smokiness of chipotle peppers.  The result of this pairing is a rich, red-hued jam that is versatile and delicious.  The deep red of this jam and the resulting sexiness (yes, I’m weird and totally think food can be sexy) of the dishes it creates make this a perfect part of a Romantic Valentine’s Day dinner.  I’m giving you here the basic jam recipe and three of my favorite ways to use it up.  I will warn you that these are not all the healthiest of recipes.  (I’m a sucker for cream cheese)  But for a special occasion they are fabulous!

Strawberry Chipotle Jam

Strawberry Chipotle Jam

Ingredients

  • About 3 lbs of strawberries
  • 2 large lemons- zest and juice
  • 6 cups of sugar (told you it wasn't the healthiest)
  • 4-6 chipotle peppers minced plus a few drops of the adobo sauce to taste (watch out if you are Gluten-Free many brands have gluten. The one GF brand I have found is La Costena)
  • 1/4 tsp salt

Instructions

  1. Chop half of the berries into small pieces, smash the rest, and mix together. You should end up with a total of 6 cups- a little extra is OK.
  2. In a saucepan combine the lemon juice, zest, sugar and salt over medium heat. Stir until the sugar dissolves. This is a thick, heavy mixture- be sure that you stir everything up from the bottom so you do not burn your sugar (This is the voice of experience speaking)
  3. Add all the berries, peppers, and adobo sauce to the pan (be careful as you add sauce- the flavor will intensify as it cooks.)
  4. Bring to a good boil and simmer. And simmer. And simmer. Seriously it could take up to 40 mins so just keep stirring and be patient.
  5. Check the gel consistency by placing a small amount on a very cold spoon, If it is the desired consistency take it off the heat. If it is still too runny…keep simmering!
  6. Place the hot jam in prepared jars. You can seal in a hot water bath according to the guidelines for your area (Vegas is 15 mins). Or you can refrigerate immediately and use up within a week or two. This recipe usually gets me 5-6 jars.

Strawberry Chipotle Cream Cheese Appetizer

Ingredients

  • 1 Jar Strawberry Chipotle Jam
  • 1 8 oz block of cream cheese
  • Assorted Crackers, pita, bread, veggies, etc. for dipping

Instructions

  1. Put the block of cream cheese into an oven-proof dish.
  2. Spoon the jam over the cream cheese.
  3. Bake in a 350 oven for 7-10 mins. until the cream cheese is soft.
  4. Serve up and enjoy!

Strawberry Chipotle Grilled Steak Salad

Ingredients

  • Strawberry Chipotle Jam
  • Oil of your choice (I like olive for this)
  • Spinach
  • Sliced or chopped Strawberries
  • Feta Cheese
  • Grilled Steak- Thinly sliced (this is even better if you have used some of the jam to glaze the steak as it grills)

Instructions

  1. Make a quick vinaigrette by whisking some of the jam into the oil (about two parts oil to one part jam) I like giving this a couple of zaps through the blender so that it is less likely to separate and has a creamier texture.
  2. Arrange the spinach and strawberries on the salad plate.
  3. Top with the sliced steak, drizzle with the dressing, sprinkle with feta cheese

Strawberry Chipotle Chicken

Ingredients

  • Strawberry Chipotle Jam
  • Water
  • Chicken- whole, legs, breast- whatever you like

Instructions

  1. Thin some of the jam with a little water (or if your jam turns out a little runny just go with that)
  2. Dry the chicken well. Season with salt, pepper, garlic powder, and cumin.
  3. Bake or grill as desired using the thin jam as a glaze. If you are roasting a whole chicken don't start the glaze right away as it will over cook- start glazing about half way through your cooking time.
  4. The jam gives the chicken a beautiful color and flavor. This dish is delicious paired with potatoes or rice, a nice salad, and hot green beans.

Cucumber Radish Salad

Saturday, February 2nd, 2013

The radishes are staring at you, and you are staring at them. What in the world will you do with 6. You can slice one or two up in a regular green salad with dinner, or perhaps use them in some coleslaw with the cabbage you received this week, but better than that you can get rid of the whole bunch plus your cucumber and any stray carrots left in the ‘fridge with this zesty sweet salad! (You can really tell we focus on 100% basket consumption around here!)

Cucumber Radish Salad

Ingredients

  • 1 english cucumber, seeded and sliced length wise and then into cubes
  • 1/2 bell pepper cubed
  • 1 medium carrot shredded
  • 6 medium radishes shredded
  • 3 Tablespoons parsley (optional)
  • salt and pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey

Instructions

  1. Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.

Rustic Italian Soup

Monday, January 14th, 2013

 

A hearty soup full of Bountiful Basket goodness!

 

Rustic Italian Soup

Ingredients

  • 1 lb. Italian sausage
  • 2 tbsp virgin coconut oil
  • 2 carrots (diced)
  • 2 green onions (diced)
  • 1 tbsp dried basil (if using fresh basil reduce by 1/2 and add when the soup is done)
  • 1 1/2 cups zucchini
  • 1 1/2 cups yellow squash
  • 1 cup spaghetti squash
  • 14 oz crushed peeled tomatoes
  • 2 cup. kale (cut into ribbons)
  • 1 cup. lentils
  • 4 cups chicken stock
  • salt and fresh ground pepper to taste
  • Romano cheese (optional)

Instructions

  1. In a large pot saute saute carrots and green onions in coconut oil just until onions wilt slightly.
  2. Add sausage and cook until almost browned.
  3. Sprinkle in basil and add zucchini, squash,spaghetti squash, tomatoes, kale, lentils and stock.
  4. Season with salt and fresh ground black pepper to taste.
  5. Cook over medium heat approx. 30-45min. or until veggies have reached desired texture.
  6. Serve with hot bread.
  7. Garnish with grated Romano cheese.

 

Garam Masala Butternut Squash Soup

Tuesday, October 23rd, 2012

Looking for a new and unique way to fix your butternut squash from this week’s basket?

Try Garam Masala Butternut Squash Soup. It’s a slighly spicy, different twist on traditional squash soups. Garam Masala is a mixed spice used commonly in Indian dishes. Garam Masala can be purchased pre-mixed or made on your own. See the bottom of a previous blog post for how to make your own garam masala if you cannot find it commercially.

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Tikka Masala

Friday, October 5th, 2012

I love Chicken Tikka Masala, but an authentic recipe requires an overnight marinade, grilling, a multitude of ingredients, and many dirty dishes. So, I set out to create a flavor that was pretty close, but could be made by anyone in less than 30 minutes in just one pot.

Photo courtesy Miranda Shultz


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Cuckoo For CoCoNut (Oil that is)

Saturday, September 8th, 2012

The last two months have brought about great changes in my kitchen. We have recently discovered that many of my 7-year-old’s chronic pain issues are due to numerous, severe allergies- both food and environmental. I was already committed to having a “non-processed” pantry and she was already gluten-free so I thought I had the home-cooking lifestyle down pat. But the discovery of allergies to all grains, many fruits and vegetables, and to other basics including olive oil and raw local honey, really set my mind whirling. So much of what I thought was healthy was in fact hurting her. Though I was truly grateful to finally get some answers for my girl I felt depressed, overwhelmed, and totally ill equipped for the task at hand. But, being a somewhat plucky, hard-to-keep-down kind of gal, I quickly got over my pity party and did the best thing I could do. I started to research and started to get into the kitchen and experiment.
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