Monday, May 23, 2011

Granola Pie Crust, Gluten Free

Ok, here is a really good pie crust whether or not you are gluten free, but it is a perfect option for those that have to eat gluten free. It is a crust that can be used in so many ways and is one that many people would not think twice about being gluten free.
Now you do need gluten free granola for this, If you don’t keep gluten free granola on hand this pie crust would be the perfect excuse to make some. Gluten free granola can also be found in many health food stores or in the gluten free section of your grocery store.
I made this crust for my cheesecake recipe but this crust would work well for just about any no bake pie or any pie that you would use a graham cracker crust for.

Scoop the yogurt filling into pie crust and spread it out.

Wednesday, May 18, 2011

Welcome Sunshine

Well, we are in the middle of May and it has been a wet one in California. It has felt more like February, mor elike cooking comfort foods rather than spring foods. Today we have sunshine though, at least for the time being, there are scattered showers predicted for the afternoon. I will take this bit of sunshine and write to you all. I am going back a few days to my meatless Monday, yet it is Wednesday. On Monday I tried my hand at a new recipe, something like a cross between eggplant parmesan and lasagne roll-ups. Think Lasagne minus the noodles and add the eggplant minus the breading and frying. I have to say it turned out great. Served with Creamy Polenta and a mixed herb salad. It was the perfect meatless meal.

Feel free to use your favorite fresh tomato sauce or a purchased sauce in place of the tomato and roasted red pepper sauce.
  • 1 medium eggplant
  • Olive oil, to brush the eggplant with
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup diced red peppers
  • 2 large tomatoes, seeded, peeled, chopped
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • dash pepper
  • 1 cup shredded mozzarella cheese
  • ***Filling***
  • 1 cup ricotta cheese or cottage cheese (I used cottage cheese because that is what I had at home)
  • 1/4 cup fresh shredded Parmesan cheese
  • 1/2 teaspoon dried leaf basil
  • 1 to 2 teaspoons fresh chopped parsley
  • 1/4 teaspoon salt
  • dash pepper


Remove ends from the eggplant. Slice lengthwise into 1/4-inch slices. Brush a large baking sheet with  olive oil and arrange the slices on the baking sheet in a single layer. Brush the sliced eggplant with olive oil. Broil until browned. Heat the olive oil in a large skillet over medium heat; add onion and sauté just until tender. Add garlic and sauté for 1 minute longer. Add peppers, tomato, 1/2 teaspoon basil, 1/4 teaspoon salt, and a dash of pepper. Reduce heat to medium low, cover, and simmer, stirring occasionally, for about 5-10 minutes, until vegetables are softened.
Combine the filling ingredients, mixing to blend well.
Heat oven to 375°.
Spoon half of the tomato mixture into a baking dish. Spoon a few teaspoons of the cheese mixture onto the end of each slice of eggplant. Roll up and place on the tomato mixture, seam-side down. Repeat with remaining eggplant slices. Top with remaining tomato sauce. Cover the baking dish with foil and bake for 20 minutes. Remove the foil, top with shredded mozarella cheese and return to oven until cheese is melted, about 10 minutes, uncovered.

Wednesday, May 11, 2011

Eat what you want day

May 11, 2011 is

Eat What You Want Day

National Eat Whatever You Want Day! Presented by BookPeople and BookPeople at BookPeople. May 26, 2010. Be the first to submit a review/comment!

Eat What Your Want Day is officially here. That means you have a whole day dedicated to eating only the foods you love. That doesn't necessarily give you free reign to each chips and candy all day though. In our diet-crazed culture, we sometimes forget that healthy foods can be foods that you love too. What's better than a juicy nectarine on a summer day? Or freshly cut apple slices dipped in peanut butter?
Diets have become wild-crazed fads in the United States. From no carb diets to consuming only cayenne pepper lemonade drinks, people will do anything and everything to lose a few pounds. It's those diets that often make us feel like we're deprived of sweets or missing out on foods that we really enjoy. For example, it's probably okay to have a cup of ice cream, but do so in moderation.
Celebrate Eat What You Want Day by enjoying some of your favorite Gluten Free healthy and not-so-healthy foods. You can even use today to reevaluate what foods you keep in your house and make sure that you make every bite count with tasty foods that both delicious and good for you!

Monday, May 9, 2011

Asparagus Risotto

     In California winter can transition to spring in a flash. It seems like yesterday we were beset by chilly storms while the forecast for this week is all sunny and 70s. Daffodils are blooming, as are cherry trees, and the truest test of spring, asparagus in the market can be found for less than $2 a pound. I just couldn't resist these at the market today, and cooked them up into a creamy risotto, perfect for meatless Monday. This is a classic asparagus risotto recipe. You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint. Serve with a freshly baked loaf of Gluten Free Bread, such as Breads from Anna, Gluten Free Herb bread mix.
You won't be disappointed.

Asparagus Risotto Recipe





1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
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2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
3 While the shallots are cooking, bring the stock to a simmer in a saucepan.
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4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.
5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.