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.

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.

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.

Chicken Tortilla Soup

Soup, Soup, Soup. One of my all time favorite go to comfort foods. You can be so creative with soup. I am a big fan of chicken or vegetable based soups, loaded with goodies. Here is my version of Chicken Tortilla Soup. It is inspired from a local Mexican Restaurant that recently was sold. I would always have to have a cup of Chicken Tortilla Soup when I went to Las Guitarras. Now I will make my own at home whenever I have the craving. This soup is also great when you are feeling under the weather, the healing properties of Chicken soup paired with the spice of Mexican cuisine, a delight to the palate. Give it a try, you will be hooked, too.....

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup onion, chopped
• ¼ cups green bell pepper, diced
• ¼ cups red bell pepper, diced
• 2 carrots, diced
• 2 stalks of celery, diced
• 3 cloves garlic, Minced
• 1 cup frozen corn
• 1 can (10 Oz. Can) Rotel tomatoes and green chilies
• 64 ounces, fluid GF chicken stock, I use Kitchen Basics
• 3 Tablespoons tomato paste
• 1 can (15 Oz. Can) black beans, drained

• 3 Tablespoons Cornmeal Or Masa

• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Grated Monterey Jack Cheese
• Cilantro
• lime wedges
• GF Tortilla Chips

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 25 to 30 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, carrots, celery and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in tomatoes, chicken stock, tomato paste, corn and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 20 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 10 minutes before serving.
Ladle into bowls, serve with sour cream, diced red onion, diced avocado, pico de gallo, lime wedges, tortilla chips and grated cheese, if you have it! (The garnishes really make the soup delicious.)

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.

Sweet Corn and Chicken Soup

I have so much to say about this recipe that I don’t even know where to start! While watching a popular food channel last weekend, I felt inspired to try this recipe, of course putting my own spin on it as I just can't follow a recipe without making it my own. This recipe is inspired by Aarti's Party....
 This original recipe called for using 2 split bone-in skinless chicken breasts, I happen to have leftover roasted chicken from a previous nights dinner, so I decided to use the leftover chicken meat, shredded in this recipe, and substitute some of the liquid with chicken stock that I had in my freezer.

Shredded Chicken, so yummy....

4 cups water

4 cups chicken stock
1 tbs. vegetable oil
1 leek, green parts too if you have ‘em, sliced in half and thoroughly washed, then sliced thinly
1 carrot, peeled and chopped 1/2 inch chunks
1″ piece of fresh ginger left whole, plus additional 3″ piece, minced
2 dried bay leaves (optional)
1 tsp. ground coriander

2 cups cooked and shredded chicken, I used leftover roasted chicken, skin removed
3 14oz cans creamed corn, I like Green Giant Brand
1-2 GF chicken bouillon cubes
1 tsp sesame oil
4 spring onions, chopped finely, white and green parts (reserve some green for final garnish)
4 tbsp cornstarch
4 tbsp water
2 egg whites
1/2 tsp rice vinegar
GF Tamari/Soy sauce to taste
First off, this is one recipe that intimidated me. Not sure why I guess the complex flavors. This one is very easy. Really. You cannot screw this up. And it’s really cheap to make. Nothing fancy here.
This recipe is a cross between Indian Cuisine and Chinese Cuisine. Both of which fascinate me and encourage me to try new recipes.
Anyway, Have you ever ha an order of the sweetcorn and chicken soup or egg flower soup at your favorite Chinese restaurant. Well, I have on several occasions and I have to say that this soup, leaves your mouth watering for more. It is the perfect combination of flavors.
This recipe will become a regular around here, as soon as one of us gets the sniffles. My chicken soup might be good, but *this* one tastes way better. In addition to chicken soup’s inherent "Jewish Penicillin", the hefty amounts of fresh ginger not only open up your nasal passages and soothe your throat, it also soothes your tummy. Add corn, with its soft, enveloping flavor and, combined with soup’s inherent warm-you-to-the-core properties, this soup leaves you feeling hugged, inside and out.
This is my new favorite soup in the world, hands down. I hope you try it.






You’ll need this stuff:


1)  Heat vegetable oil in a big stock pot, , add in the leek, carrot, 1″ hunk of ginger, 1 tsp. ground coriander and bay leaves. Stir and saute for about 2-3 minutes over medium high heat.  Pour the chicken broth and water into stock pot and bring to a boil over high heat. 
2) Add the shredded chicken. Allow the whole lot to come back to a boil, then turn it down and simmer, covered, for 30 minutes
3) Remove the chunk of ginger and the 2 bay leaves. You don't want to leave any surprises in there.
4) Return the stock to medium heat. Add creamed corn, crumbled stock cubes (I used two), 3″ hunk of minced or grated ginger, spring onions and sesame oil. Allow to simmer.

5) Return the soup to high heat. Bring the soup to a boil. In a small bowl or measuring cup, mix the corn starch with the cold water, until dissolved. Add to the soup while stirring. Allow to boil until it’s thickened.
6) In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup. I was really nervous about this step, but much to my surprise it would out amazingly well.
7) Add the rice wine vinegar. Heat gently through. Taste for seasoning.


Serve, with a splash of soy sauce and some of the reserved green portion of the spring onions in the middle. Sniffles be gone.

My Gluten Free Foodie Adventure

So where shall I begin, as I sit here at my desk at home in Sonoma County, California. I am the mom of two special needs children and self-acclaimed foodie. I was diagnosed Gluten Intolerant about 9 months ago. The diagnoses came after at least 15 years of living in agony, with severe GI issues, mood swings, exhaustion, headaches..... I was told it was everything from stress to IBS. I tired everything the Dr. recommended. The symptoms were still there and I was tired of living this way. After hearing so much about GF diets, I decided to begin my own investigation, I mentioned it to my Dr. and she pretty much said I highly doubt it, but you can try and eliminate Gluten from you diet and get back to me. So here began my adventure, no more Gluten for Mamma Bananna. The Internet has been my go to place, as well as some books from the library and talking to a nutritionist friend. It was a trial and error, lots of googling, lots of label reading. I went on a GF tour of a local Whole Foods and got a list of GF items carried by Trader Joes. I didn't go out to eat and always had safe snacks with me. Within 3 days I felt so much better, a month later I went back to see my Dr. and was thrilled to share my findings. She said, OK, now lets have you eat Gluten for 2 weeks, every day. I was scared, would I feel sick again, and sure enough I did, awful. After 2 weeks I went in the blood test, which included testing for Celiacs. The tests came back with high levels for gluten intolerance, not it was not Celiacs. I needed to make a lifestyle change and off I went and have never looked back. My life in now involved with educating others about living Gluten Free. I love to adapt any recipe to make it Gluten Free, why should we have to live without when we can live healthier, happier and Gluten Free all while enjoying food. I mean, cakes, muffins, breads, comfort foods, it can be done with modification and it is all healthier and so delicious. So please join my on my journey and let's live the Gluten Free Adventure.