Autumn Ratatouille

This is my all time favorite Fall recipes, perfect for Meatless Monday. Only he has the patience to make it. The recipe is little involved, but the results are fantastic. Luxuriously rich, smooth, and flavorful, this ratatouille is practically the best way I know of preparing vegetables that people can't get enough to eat.

Preparation time:  3 hours 

Ingredients

• 1 lb of yellow onions, chopped
• 3 cloves garlic, crushed
• 1 lb zucchini, chopped
• 1 lb yellow squash, chopped
• Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
• --1 lb green bell peppers
• --1/2 lb red bell peppers
• --1/2 lb yellow bell peppers
• 1 lb eggplant, 1/2 inch cubes
• 1 (14 1/2oz) can of good quality diced tomatoes
• 1/4 cup olive oil
• Salt to taste
• 2 sprigs thyme
• 1 bay leaf
• 1-inch sprig rosemary
• 3/4 cup white wine, vegetable broth or tomato sauce
• Fresh ground pepper to taste

Method

1 Preheat oven to 250° F.

2 Using a large oven-proof pan over medium high heat, sauté onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3 While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Working in batches, repeat this process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.
5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven, uncovered, for 2 hours, stirring occassionally.
6 Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
7 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.

I like to serve this with Creamy Polenta....
Serves 6-8.

Squash Quesadillas, Meatless Monday

It’s not too difficult to go meatless Monday in the summer. I mean, have you been to the farmers’ market lately? The stands are overflowing with tomatoes in every variety and color, squash, zucchini, onions, beans, peppers, nectarines; from a produce standpoint, it’s the best time of the year. My struggle with the market is restraining myself from wiping out the full stock of heirlooms or those tiny, yellow tomatoes that taste like candy. And if you’re lucky enough to have a garden, you’re bringing in quite the bounty from your yard, too. So like I said, eating vegetables on a summer Monday shouldn’t be a challenge. It might be tougher to stop scarfing down vegetables than it is to start.
So while you’re at the farmers market or in your garden, grab a bunch of zucchini or summer squash and some tomatoes. You’ll need them for this irresistible squash quesadilla. It’s comforting in the way that Tex-Mex food is, with little pockets of melted cheese topped with spicy salsa, but this version of the standard quesadilla is full of smoky, grilled squash. It’s so good, you might want to make two batches.

This recipe is flexible; you can use your outdoor grill or a grill pan inside. Make homemade roasted tomato salsa if you’ve got fresh tomatoes, or take a shortcut and serve the quesadillas with your favorite store-bought salsa.

Grilled Squash Quesadillas with a Charred Tomato Salsa

Makes 8 quesadillas

2 zucchini or summer squash, sliced lengthwise 1/4-inch thick
About 3 tablespoons olive oil or melted butter or a combination
Kosher salt and freshly ground black pepper
8 GF white corn tortillas
1/4 to 1/2 cup Ancho Chile Paste, recipe follows, or store-bought
8 ounces thinly sliced or shredded Manchego cheese, Monterey Jack is a good substitute
2 green onions (scallions), white and green parts, very thinly sliced

Charred Tomato Salsa, recipe follows, or your favorite green or red salsa

Heat a grill or grill pan over medium-high heat. Brush the zucchini with the oil or butter and season with salt and pepper. Grill, turning once until just soft, 3 to 4 minutes per side. Halve the grilled zucchini so they will fit into the tortillas.
Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then add a strip or 2 of zucchini and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.
Cut the quesadillas into wedges and serve with the Charred Tomato Salsa, or your favorite homemade or store bought salsa..

.
Ancho Chile Paste:
6 dried ancho or pasilla chiles or a mixture
1 teaspoon Kosher salt
2 tablespoons extra-virgin olive oil or grapeseed oil
Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.
Put the chiles in a blender with the salt (not a food processor, it won’t be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.
Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month. Makes 1 1/2 cups.

Charred Tomato Salsa:
Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.
Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.
Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.) Makes about 1 1/2 to 2 cups.
4 ripe medium tomatoes (about 1 pound)
1 jalapeno
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 scallion, white and green parts chopped
1/2 cup fresh cilantro leaves
Kosher salt

Battered Onion Rings

Battered Onion Rings



Ingredients

2 eggs
1 cup milk (dairy or rice)
1 cup all-purpose GFflour (I used Bob's Red Mill)
2 teaspoons non aluminium baking powder
2 teaspoons garlic salt or onion salt
1 teaspoon cayenne (optional -does not make hot/spicy)
1 quart oil for frying, I used Canola Oil
4 large onions, peeled and sliced into rings, I used Wala Wala Sweet Onions


Directions

Whisk together eggs, milk, flour, baking powder, cayenne, and garlic salt in a bowl to make a smooth batter.
Then divide the batter into two bowls (reasoning is that the batter gets clumpy and you will want to switch to the other bowl about 2 onions in)

Heat the oil in a large saucepan or deep fryer. The oil needs to be fairly hot.

Dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, until the onion rings are golden brown. With a slotted spoon, remove the onion rings to paper towels to drain. Serve hot for best taste!

*** If you choose not to use cayenne, use something else, like Italian seasoning, or maybe even a "mix" of seasoning that you have made. They taste better seasoned, but if your kiddo likes plain, then omit the cayenne.

Hearty Steak Chile

Apricot Glazed Pork Loin

Pork Loin Farm Raised without hormones or antibiotics from the local farmers market. So, incredibly delicious. A kid favorite around here. We were in heaven! A simple, decicious dinner.
Such simple ingredients to create a divine dish!

2 lbs. free range pork loin roasts
fresh cracked pepper
2 Tblsp. GF Apricot Jam (I used a jam with no sugar – sweetened in fruit juice)
1 Tblsp. GF Tamari Sauce, I use San-J
1 tsp. Dijon Mustard
2 minced garlic cloves
Preheat the oven to 375 degrees. Place the loins onto a rack in a roasting pan. Season well with pepper, and place into the oven.
Meanwhile, in a bowl mix up the Apricot Dijon Glaze and set aside. Twenty minutes into the cooking time, pour the glaze over the tenderloins, spreading evenly. Continue to bake for another 20-30 minutes, until cooked through or has reached an internal temperature of 160 degrees.
Place on a platter, covered in foil to rest for 10 minutes.
Slice and serve. Delicious served with brown rice and your favorite vegetable

Green Goddess Dressing

You see, Green Goddess is much more than a dressing. Since I've started making it, it's made its way into a variety of applications. It makes a fantastic dip for just about anything on its own, but toss it into a blender with some white beans and you've got something rather special indeed. I have seen it as a dressing for cold pasta, and served with grilled jumbo shrimp; I think scallops would be at least as delightful.
In researching the dressing, I came across a lot of different recipes with a surprising amount of variation: Different proportions of mayonnaise, plain greek yogurt, sour cream and vinegar; with or without anchovy; and while nearly all call for parsley and chives, others called for basil, tarragon, thyme, mint and even chervil. Despite Martha's greatest efforts to market it, however, chervil remains an elusive ingredient for most of us. While they call for parsley and chives, the original evidently did not include tarragon; this will not stand. For reasons I cannot justify, in my mind Green Goddess must have tarragon. Must. So I added it. And I stand by that decision. Fact is, you could tweak this recipe ten times till Tuesday, and you'd still end up with a delicious, refreshing dressing, so have at it. I opted to use a variet of herbs from this years herb garden. I have a combination of basil, mint, chives, Italian parsley and tarragon.

3/4 c. GF real mayonnaise
1/4 c. GF sour cream
1/4 c. each chives, parsley and tarragon, finely chopped
a small handful of fresh mint, about 6 leaves
a small handful of fresh basil beaves, about 6 leaves
1 small garlic clove
1 Tbsp fresh squeezed lemon juice
1 Tbsp white wine vinegar
Salt and pepper to taste

In the bowl of a food processor, mince the herbs and garlic. Add the sour cream, mayonnaise, vinegar and lemon juice, pulse to blend. Season with salt and fresh ground black pepper. Pulse to combine. Transfer to and air tight container.  Cover and refrigerate. Best if made several hours or up to a day ahead.

No Bake Peanut Butter Chocolate Bars

Happy Summer Solstice! Welcome to the first official day of summer and the heat came with it. I have to admit I feel a bit like summer break has been going on for quite a while in our household, but I know that many of my friends’ children are just finishing up the school year and that is certainly reason to celebrate.

What exactly is the summer solstice? On this day, the Earth’s and the moon’s axial tilt is most inclined towards the sun, and therefore we have the longest period of daylight today. So how are you going to make the most of it? I recommend making something delicious. In fact, I recommend making these no bake peanut butter bars. I made them for the first time today and boy are they delicious. And the vote was unanimous, from my kids, that they are thumbs up delicious. Recipe adapted from southernplate.com

Ingredients:
1/2 cup butter
1/2 cup packed light brown sugar
1 teaspoon GF vanilla extract
2 cups smooth GF peanut butter
2- 1/2 cups confectioners sugar
11.5 ounce bag milk chocolate (or semi-sweet) chips
Gluten Free Pretzel sticks, I used Synders of Hanover GF

Put butter, brown sugar, and peanut butter in a large microwave safe bowl. Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave). Remove from microwave and add vanilla and confectioner’s sugar. Mix all of the ingredients together until they form a ball of dough that leaves the side of the bowl. Put in a 9×13 pan and press down.
Pour chocolate chips in a small microwave bowl and microwave at 30 second intervals, stirring after each interval until melted. Pour over top of peanut butter mixture and spread evenly. Break pretzel sticks up into smaller pieces and sprinkle on top. Push gently into chocolate. Allow to cool completely at room temperature or place in the refrigerator until chocolate hardens. Slice into squares. Makes about 24 squares.

Gluten Free Sugar Free Almond Cake, In honor of Fathers Day

Gluten-Free Almond Cake

When it comes to baking, my biggest challenge is creating recipes that are both gluten free and relatively healthy. I stumbled upon this recipe from allrecipes.com of all places. It is pretty simple to make, has only 4 ingredients, but such a rich and wonderful texture and taste. And it’s super high in protein since it’s made of almonds. With a few minor adjustments to the original recipe, this is another guiltless but tasty dessert!

Almonds are great – they are full of goodness! They contain high quality and highly absorbable protein, as well as magnesium, phosphorus, iron, vitamin E and vitamin B complex. Almonds are rich in calcium as well, making them an excellent substitute for dairy products.
For this recipe, you will need ground almonds. These can be purchased from most grocery stores and health food stores, I buy mine from Trader Joes, or you can grind them up yourself to a fine powder.
Enjoy!

You’ll need:

• 4 eggs (farm fresh are preferable)

• 3/4 cup good sugar (such as agave nectar, succanat, or cane sugar if the other 2 are not available)

• 2 cups finely ground almonds

• 2  teaspoons vanilla extract

Directions:

1. Pre-heat oven to 325 degrees F (165 degrees C). Prepare an 8 inch round baking pan by lining bottom with either parchment paper, or lightly greasing it using a good fat such as coconut oil.

2. In a bowl, beat the eggs until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in extract and then almonds. Pour batter into prepared pan.

3. Bake for 30 minutes or until golden on top and slightly browned on edges. Cool in pan for 10 minutes then turn out.

- Can add slivered almonds and/or powdered sugar on top

Being Athletic and Gluten Free

So a bit more about me. I am an athlete, more specifically a long distance runner and workout enthusiast. I love to hit the weight room at the gym, building my muscles feels powerful. Running is my excape from my life.  It is my stress reliever, my savior, my anti-depressant, my friend, my me time. I too am Gluten intolerant and the mom of 2 children with special needs.

So what is Gluten? Gluten is a combination of two proteins: gliadin and glutenin. Both are found in the endosperm of the wheat, barley and rye plants. Gluten is the protein that nourishes wheat during germination from seed to plant. The glutenin in wheat flour gives dough its elasticity and allows leavening; glutenin also contributes to the chewiness of baked goods. For many people, these proteins do not digest appropriately and the body reacts with a variety of symptoms.
Some of the most common symptoms of a gluten intolerance are unexplained aches, fatigue, headaches, joint or muscle pain, bloating or other digestion problems. Gluten intolerance, also known as celiac disease, is a condition which has been gaining recognition as a contributing factor in many health issues. New evidence suggests that as many as 1 in 10 people are gluten sensitive, or gluten intolerant. Many autoimmune illnesses may also be associated with gluten intolerance such as, fibromyalgia, chronic fatigue, rheumatoid arthritis, thyroid disorders and diabetes. About 1 percent of the North American population is estimated to have celiac disease. Celiac disease is currently described as damage to and mal absorption of nutrients in the small intestine. Gluten may inflict damage on other areas of the body as well.
Whether you are an elite or a recreational athlete, your diet typically relies on adequate carbohydrate intake. The majority of this energy is derived from the gluten containing grains. When these foods are eliminated from the diet, there is a chance that an athlete may not be able to refuel correctly, or they may become deficient in important nutrients such as B-vitamins, forms of iron and fiber.
Some athletes are afraid to follow a gluten-free diet because they are concerned about their carbohydrate/energy intake. Carbohydrates before, during and after training or competition are essential in maintaining energy levels, regulated blood sugar, prevention of fatigue, and quick recovery after an event.
In fact, some athletes believe that following a gluten-free diet has performance enhancing advantages. The reason is that athletes choose high glycemic, refined or processed carbohydrates as a quick recovery food, most of these choices contain gluten. When these foods are eliminated from the diet the benefits outweigh the risks, elevated performance results from a diet that is low glycemic index, high fiber, and adequate in lean protein.
The rationale behind why many athletes follow gluten-free diets is basically to ease unappealing digestive symptoms during competition. Improved digestion leads to improved absorption of nutrients, which can then translate into improved performance. Based on anecdotal evidence, it appears that there is potential for improved performance in athletes who eat a gluten-free diet even if they are not diagnosed with an allergy or celiac disease.
Carbohydrates are an important source of energy, especially during exercise. The recommended intake of carbohydrates is up to 15 g/kg of body weight yet; type of sport, energy output and climate may affect the recommendation. Breads, pasta, cereal, rice, and fruit are the common food products that an athlete is likely to choose. Unfortunately, those diagnosed with celiac disease are unable to eat the wheat based items. Typical healthy carbohydrate substitutions within a gluten-free diet include all varieties of rice, organic corn, flaxseeds, quinoa, tapioca, potato, amaranth, tofu, nuts, and beans.
Following a gluten-free diet does show some advantages:
1. With gluten removed, the body's immune system can rest and absorption can be restored. The body can then function at optimal levels and repair muscles more efficiently.
2. The hypoglycemic effect that results from intense exercise is minimized.
3. A gluten-free diet helps to maintain a stable blood sugar level during exercise, which is optimal for an increase in muscle strength and stamina.

Tips to Live Gluten-Free

1. Emphasize the foods which are naturally gluten-free, such as vegetables, fruits, starchy vegetables, legumes, and certain whole grains.
2. Choose fresh vegetables or frozen without sauce, fresh, dried or frozen fruits, all varieties of fresh corn, potatoes, and squash, dried beans and lentils, whole grains such as certified gluten-free, breads, cereals, pastas, granola, oats, millet, quinoa, amaranth, sorghum, teff, corn tortilla, tapioca, all varieties of rice, eggs, organic tofu, all natural nut butters, cold pressed oils, and vinegars.
3. Read food labels. The Food Allergen Labeling and Consumer Protection Act states that 'wheat' must be on the food label if wheat is used in the food. This is not true for barley and rye; food manufacturers do not have to label foods that contain barley or rye. If you are unsure about a products' ingredients avoid it. Labels must be read every time that you purchase food. Manufacturers can change ingredients at any time.
Follow these steps to ensure that every packaged food that you buy is gluten-free:
Look for 'GLUTEN FREE" clearly labeled on the packaging. If it is labeled certified gluten-free, then it is safe.
Read the allergen statement. If the product contains wheat, put the food down and look for another option. If the product does not contain wheat, then...
Look for a statement regarding the facility in which the food was processed. If the food was processed in a factory that also processes wheat, put the food down and look for another option.

Avoid Cross-Contamination

Tiny amounts of gluten hidden in foods will cause damage to the intestinal lining. Avoid cross contamination in your home and when eating outside of your home.
If you live alone, throw out or give away anything that contains gluten or could have been contaminated with gluten, such as peanut butter or mayonnaise. If you live with others, place vividly colored stickers on gluten-free foods.
Discard wooden cooking utensils, cutting boards and non-stick pans that may be contaminated with gluten.
Use soap and water liberally. Clean dishes and utensils very well to remove gluten. Keep your sponge clean.
At the market avoid bulk bins with shared scoops.
Flour sifters and mesh colanders should not be shared with gluten-containing flours.
Deep fried foods cooked in oil shared with breaded products should not be consumed.

Living with Allergy/Intolerance

It is natural to mourn old food habits for a period of time after being diagnosed with celiac disease or gluten intolerance. Stay focused on all of the foods that you can eat. Appreciate how your diet, health and sport may improve.

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.

Ingredients:

• 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

Preparation:

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.

Eat what you want day

May 11, 2011 is

Eat What You Want Day

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!

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. https://breadsfromanna.com/products/gluten_soy_nut_rice_free
You won't be disappointed.

Asparagus Risotto Recipe

 

Ingredients:

• 1 pound asparagus
• 3 Tbsp plus 1 teaspoon butter
• 1/2 cup finely chopped shallots
• 1 cup arborio rice, http://www.lundberg.com/products/rice/2_lb_rice_varieties/Eco-Farmed_White_Arborio_Rice.aspx
• 1/2 cup dry white wine
• About 3 1/2 cups Gluten Free stock (use vegetable or chicken stock), can substitute some of the asparagus cooking water for stock*
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper

.

Directions

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.

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.

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.

Meatless Monday, Here we go again, So simple, and so delicious!

Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream.

This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make vegetarian comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!

6 tablespoons olive oil

1 large white onion, sliced into rings

1 1/3 cups uncooked green lentils

3/4 cup uncooked long-grain white rice

salt and pepper to taste

1/4 cup plain yogurt or sour cream (optional)

Directions

1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

1.	Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2.	Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3.	Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4.	Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to s

Another Meatless Monday, Asian Style

This recipe for Asian Peanut Noodles is similar to Pad Thai noodle dishes popular at Thai restaurants. Add some stir-fried chicken and veggies (recipe for my favorite vegetable stirfry is included on the bottom of this page), and you've got a tasty dinner that's almost as good as that takeout place down the street.


Asian Peanut Noodles

• 14.5 oz GF Vegetable broth
• 5 tbsp natural  peanut butter
• 1 tbsp sriracha chili sauce
• 2 tbsp honey
• 2 tbsp GF tamari (soy sauce)
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• salt and pepper (to taste)
• 8 oz rice noodles
• 2 tbsp chopped peanuts 
• 1 lime, sliced
• 3/4 cup scallions (green onion), chopped
• Cilantro, chopped (optional)

Combine 1 cup vegetable broth, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes.
Cook noodles according to package directions. Drain and toss with peanut sauce, adding additional chicken broth if needed to loosen sauce. Top with chopped peanuts, scallions, cilantro (if using), and squeeze of fresh lime.

I like to serve this with my Thai inspired Stir Fried Vegetables

• 1 medium-size carrot, sliced
• 1-2 cups baby bok choy
• 1 red pepper, cut into bite-size pieces
• 5-6 mushrooms, sliced, or left in halves or quarters
• 3 spring onions, cut in thirds
• 1 small head broccoli, cut into florets

STIR-FRY SAUCE:

• 1/3 cup vegetable stock
• 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. GF tamari  (soy sauce))
• 1 Tbsp. lime juice
• 5-7 cloves of garlic, minced
• 1 tsp. liquid honey (or substitute agave nectar), plus more to taste
• 2 tsp. corn starch dissolved in 4 Tbsp. water
• 1 red chili, minced

Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.

1. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
2. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
3. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots and mushrooms.
4. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.

Chili Taco Tuesday

Slow Cooker

Turkey Butternut Squash Chili

Yes, I know not your traditional tacos, but I will roll with it. Why not chili in taco shells. Sounds great to me. I have seen chili in burritos and even spaghetti in Tacos, so chili has it all, beans, meat, salsa, tomatoes. I am adding a Mexican twist to this chili, maybe it will make me feel more like a taco. Wait a minute, how can I be a taco?  The Mexican twist comes from the use of refried beans, salsa, and a little lime juice.  If you like chili and Mexican flavors, you’re sure to like this too. Another secret to my chili is the addition of butternut squash. It add a sweet, mellow creaminess, that you will love. Plus my kids will eat it, so it's a hidden vegetable bonus....

In my family chili is a stew that is enjoyed year round.  Most soups and stews we like to reserve for cold weather, but chili seems to be just as popular and tasty in summer as it is in winter.  I think we will enjoy this variation year round also.

Remember to always read labels and make sure the ingredients you are using are gluten free.

• 2 lbs. ground meat (I used lean ground turkey)
• 1 medium red onion, chopped
• 1 small butternut squash, peeled, seeded and diced
• 16 oz. thick and chunky salsa, choose mild, medium or hot
• 1 can small red beans or chili beans
• 1 can refried beans
• 3/4 c. broth (I used Herb Ox bouillon vegetable flavor labeled gluten free and no added MSG)
• 3 tsp. dried ground cumin
• 2 1/2 Tb. chili powder
• 2 Tb. lime juice
• Tortilla chips

Cook and drain the ground meat.  While the meat is cooking, chop the onion and prepare the butternut squash and drain and rinse the small red beans.
Combine all ingredients except the lime juice in a large slow cooker.  Cook on low about 4 – 6 hours.  Stir in the lime juice.  Serve with hard taco shells or soft corn tortillas. Add your favorite garnishes, shredded cheese, chopped onion, chopped tomato, avocado, sour cream, jalapenos....
A nice green salad or cole slaw goes great on the side.

Another Meatless Monday brings us Broccoli Cheese Soup

As spring arrives and there is still a slight chill in the air, I decide to do a Meatless Monday Soup Dinner. I love soup for dinner, especially hearty soups. What better than a Creamy Broccoli Cheese Soup, thinking back to the days them I would get it at one of my favorite restaurants. Now being Gluten free and not having the option to go out and have my Broccoli Cheese Soup, I recreated this recipe to make it at home Gluten Free. Boy, is it yummy. This is a thick, rich delicious soup that the entire family will love. I suggest doubling the recipe.

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup Potato Starch/Flour or Rice Flour
2 cups half-and-half
2 cups vegetable Stock
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Directions:

Saute onion in butter. Set aside. Cook melted butter and Potato flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the vegetable stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

French Onion Soup

• 6 large red or yellow onions, peeled and thinly sliced, I used a mandolin for even slices
• Olive oil
• 2 Tbls.  sugar
• 2 cloves garlic, minced
• 8 cups of beef stock, vegetable stock or a combination of the two (traditionally the soup is made with beef stock
• 1/2 cup of dry sherry
• 1 bay leaf
• 1/4 teaspoon of dry thyme
• Salt and pepper
• 8 slices of toasted GF Baguette, I used one from Mariposa Bakery
• 1 1/2 cups of grated Swiss Gruyere

1 In a large saucepan, saute the onions in the olive oil on medium heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and saute for 1 minute. Add the stock, dry sherry, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve use individual oven-proof soup bowls  Ladle the soup into the bowls. Cover with the GF toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

St. Patrick's Day, BBQ Baked Corned Beef and Baked Colcannon

Me, Irish? No, not one little bit. Do I like traditional Corned Beef and Cabbage, Not in the least. Boiled meat, unless it is chicken for soup is not for me. Years, ago some friends of mine introduced me to BBQ Corned Beef. Now there was something different, Imagine a cross between Southern BBQ Brisket and and picked taste of Corned Beef, sounds like a marriage of flavors. My friends would boil the corned beef brisket, according to package directions, when it was almost done, they would remove it from the pan, rinse it to get all the spices off, trim the fat and coat the brisket with BBQ sauce. At this stage they would let it rest for about 30 minutes, covered in foil. The next step was the BBQ,, now the brisket is cooked, so the idea here, is creating the crisp, BBQ blast. You only need about 20 to 30 minutes on the grill, 10 minutes to rest and there you go, BBQ Corned Beef Brisket. Slice against the grain and serve with your favorite Irish Sides. I like to serve this with Irish Baked Colcannon, which is a blend of potatoes, cheese, cabbage, onion and leeks, baked casserole style. Yummy. OK, so this year, due to the heavy rains, I have opted to change my menu a bit. I am not going to BBQ my brisket, but rather bake it with BBQ sauce, and finished under the broiler for added crispness, served with the baked Colcannon and steamed carrots.

Baked Barbecue Corned Beef Brisket

Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. If the salt in your corned beef is an issue for you (some people like foods less salty than others) you might try bringing the corned beef to a boil in plain water first, discarding the water, and bringing it to a boil in plain water again, and again discarding the water, before proceeding.

Ingredients

Corned Beef (baked)

• 3 lbs corned beef (in package)
• cheese cloth
• spice packet
• 1/2 cup GF Barbecue Sauce, I like Sweet Baby Rays
• 2 Tbsp brown sugar

1 Preheat oven to 350°F. Drain the corned beef from the package. Make a small package with the cheese cloth and spice packet, removed from plastic. Place spices  in cloth on  a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough), Lay corned beef, fat side up, on top of spice sachet in foil. Spread barbecue sauce all over the brisket, top, bottom and sides. Sprinkle brown sugar over the top.

2 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 3 hours.

3 Open the foil wrapping, spread a little more barbecue sauce over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

Serve immediately.

Serves 5.

Baked Colcannon Recipe

6 large red potatoes, washed and quartered

1 pinch salt

4 tablespoons butter, cut into small chunks

1/2 cup light sour cream

1 egg

1 tablespoon milk, or as needed

1 teaspoon butter, or as needed

3 cups shredded cabbage

2 leeks, chopped

1 small onion, chopped

salt and pepper to taste

1/2 cup shredded Cheddar cheese

1. Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Season the potatoes with salt, and mash with 4 tablespoons of butter, sour cream, egg, and milk.
2. Preheat oven to 350 degrees F Grease a 2-quart casserole.
3. Heat 1 teaspoon butter in a skillet over medium heat, and cook and stir the cabbage, leeks, and onion until the cabbage is tender and the onion is translucent, about 10 minutes. Season the cabbage mixture with salt and pepper, and stir to blend. Fold the cabbage mixture into the potato mixture until thoroughly mixed, and spoon into the prepared casserole.
4. Bake in the preheated oven for 40 minutes; top with Cheddar cheese, and return to oven until the cheese melts, about 10 minutes.

Cream of "Your Hearts Desire" Soup

We eat casseroles fairly often during cold weather. When I was first diagnosed, I didn’t know how to replace the cream soups that most of my casseroles called for. Before being diagnosed Gluten Intolerant my go to for casseroles was Campbell's Cream of Soups, Whether it was Cream of Chicken, Celery, Mushroom, Leek, I went to the little red and white can. Not that it was such a healthy turn to but it was convenient. Now making my own Cream of soups, I love knowing exactly what we are eating and the recipe is so versatile, you can take the base recipe and run with it. I was thrilled when I came up with this recipe.

1 c. cold milk (or milk substitute)
3 Tb. sweet rice flour or rice flour, or 2 Tb. cornstarch
2 Tb. butter, margarine, or olive oil
1 tsp. GF chicken bouillon or other flavoring
1/2 tsp. salt
white pepper to taste

I have always used sweet rice flour in this recipe, but if you don’t have any on hand, cornstarch will work.

In a small sauce pan over medium high heat, melt butter, margarine or olive oil, Once melted, add the rice flour or corn starch, whisking continuously. Continue to whisk for about 1 minute.  Slowly add the milk, stirring constantly and heat to a boil while whisking.  Add the remaining of your ingredients. Reduce heat and simmer about a minute until thickened.

This recipe can be used to substitute for one can of creamed soup.

This recipe is flexible. You can add ingredients such as chicken, chopped mushrooms, chopped celery, chopped leeks, or cheese for the kind of cream soup you want.

Short Ribs in a Red wine sauce

3-4 lbs beef short ribs 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons oil 1 can (14 oz) stewed tomatoes, undrained 1 medium onion chopped 8 oz sliced mushrooms 2 tablespoons tomato paste 1/2 cup red wine 1/2 cup GF beef broth, I use Kitchen Basics 1 tablespoon GF Worcestershire sauce 1/4 cup water 2 tablespoons cornstarch Browning the ribs Browned ribs, placed on top of onion, mushrooms and tomatoes Ready to slow cook Season ribs with salt and pepper, Add oil to pan, over medium high heat brown short ribs in pan. Spray crock pot with cooking spray, add tomatoes, onion, mushrooms and tomato paste to crock pot, stir to combine. Once ribs are brown add ribs to crock pot, add wine, broth and Worcestershire sauce. Cover and cook on low for 7-9 hours. When done take out ribs cover and set aside. mix water and cornstarch....add to sauce and cook on high for 10 minutes. Serve sauce over ribs. Serve with mashed potatoes, polenta or GF noodles and a salad or vegetable.