Wednesday, April 23, 2008

Papaya Berry Smoothie

This is a variation on the Papaya Berry Sorbet recipe in the Desserts section.

2 cups fresh chopped papaya
2 cups mixed frozen berries
3 cup soy milk (or any milk alternative)
1/4 agave nectar 
Liquid Vitamins (optional)

Blend all ingredients in a food processor or blender.  Serve cold - yummy!

Monday, April 21, 2008

Cornbread (with corn) - Lickety Split!

This cornbread it quite dry, which is why I like to serve with the collard greens recipe below so, when you eat it, you can dunk it in the collard greens liquid to moisten it.  

1 package of Bob's Red Mill GF Cornbread Mix (make sure you get the GF mix - they make another kind that is NOT GF! - you can order Bob's products at
2 eggs
1 and 1/2 cups soy or rice or almond milk
1/3 cup olive oil and some to grease the pan
2 ears of corn (using a sharp knife, shave the corn kernals off the ears)
1 jalepeno pepper, minced (optional)

Heat oven at 375 degrees.  Put mix in a mixing bowl or food processor.  Add wet ingredients and blend.  Add corn (and jalepeno if using) at the end so it gets mixed in, but some of the corn kernals stay whole.

Grease a cast iron pan with 1 or 2 tablespoons of olive oil and heat well on the stove.   When well heated, spoon in the cornbread mixture and move pan to the oven.  Cook 20 minutes.  Eat with Collard Greens and Black Eyed Peas (see recipe in this blog).

Sunday, April 20, 2008

Collard Greens and Black Eyed Peas

2 bunches collard greens, stems removed, and chopped into big pieces
1 tablespoon olive oil
1 onion, diced
1 cloves of garlic, minced (use 2 cloves if you like them garlicy)
1 teaspoon red pepper flakes
1 lb frozen black eyed peas

Boil a big pot of salted water.  Plunge collard greens into water and cook for 10 minutes.  While they are cooking, move to the next step.

Use a pressure cooker if you have one.  If not, use a big pot for the next step.  Heat onion and saute onions for 5 minutes.  Add garlic and red pepper and cook for one minute.  Add 4 cups of water from the collard greens pot, the collard greens, and the black eyed peas and stir well. Add 1 teaspoon of salt.  Cook for 30 minutes (or if using a pressure cooker, cook on high pressure for 7 minutes and do a quick release on the pressure).  Taste and add more salt if needed.  

Serve hot with lots of liquid like a soup.  Great with hot pepper sauce and GF DF cornbread!

French Onion Soup

3 tablespoons olive oil
6 medium sized onions, thinly sliced
8 cups of veggie stock (homemade stock is best, if you have time)
salt & pepper
6 slices gluten free white bread
some slices of GF soy cheese (optional)

Heat oil in a very large soup pot. Add the onions and cook over very low heat for about 90 minutes with the lid off, stirring frequently.  You want the onions to be dark and caramelized, but not burnt.  Add the stock and salt and pepper.  Bring to a boil and cook for 15 minutes.

Remove the crusts from the bread and cut into a shape that will fit the bowl you plan to use.  Toast the bread under the broiler or in a toaster oven.  

Warm some bowls first, then add soup and top with the toast.  If using cheese, add on top and melt under the broiler until the cheese begins to melt.  Serve and enjoy!

Spinach That Never Tasted So Good!

This recipe is the one most often used in our house.  The ingredients are easy to come by, and the spinach is so good for you.  This is another great recipe for when you only have 5 minutes, but want a gourmet dish.

2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon red pepper flakes
1 bag washed spinach
1 cup of water
Juice of a lemon

Heat oil in a pan and add garlic and red pepper flakes.  Cook till garlic gets golden brown.  Add spinach and stir till covered with oil.  Add cup of water and cook just for a minute or so till all the leaves have just started to wilt.  Serve sprinkle with freshly ground sea salt and a good squeeze of lemon juice.    

Yerbe Mate Delight

One of my favorite restaurants, R. Thomas in Atlanta, serves a delicious hot drink called the "Blue Moon".  This is a variation of that drink - it's not quite as good, but it's pretty close.

2 bags GF yerbe mate tea
1 bag chamomile tea
1 bag ginger tea
1 bag peppermint tea
2 tablespoons maple syrup
1/2 GF soy milk
1/2 GF rice milk
3 cups boiling water
Freshly squeezed lemon juice

Heat the soy and rice milk.  Add all ingredients and let steep for 5 minutes.  Stir well and serve hot.  Add more or less lemon juice and maple syrup according to your taste.  This makes about 4 cups.

Roasted Butternut Squash Soup with Sage & Maple Syrup

Roasting the squash ahead of time speeds up this recipe considerably.  

2 tablespoons olive oil
2 onions, minced
2 cloves garlic
1 roasted butternut squash (see roasting technique under "Roasted Spaghetti Squash".)
1 handful of sage leaves or 1 teaspoon dried
3 springs of thyme or 1/2 teaspoon dried
1/4 cup fresh parsley
4-6 cups of veggie stock
2 tablespoons maple syrup
Salt & pepper

Saute onions for 5 minutes in a big soup pot.  Add sage, thyme and parsley and cook for 10 minutes, stirring frequently.  Remove the squash seeds and skin and add squash flesh to the pot, with the garlic, stock and maple syrup.  Bring to a boil and cook 5 minutes, stirring occasionally.  Puree with an emersion blender, or in a food processor or blender.  Add salt & pepper to taste.

Roasted Spaghetti Squash

I often cook a spaghetti squash and a butternut squash at the same time on a Sunday night and keep them whole in the fridge till I'm ready to eat them during the week.  Follow the same roasting technique for Butternut Squash and use it to make Roasted Butternut Squash Soup - so delicious!

1 spaghetti squash

Preheat oven to 350 degrees.  Clean squash and puncture it several times  with a big knife.  Cover baking tray with tin foil (makes for easier clean up!) and cook squash for an hour.

When cooked, either eat right away, or store whole in fridge for several days.

When ready to eat, slice in half, remove seeds with a spoon and use a folk to pull out the "spaghetti" strands.  Put in a dish, heat up and top with lots of "Good Ol' Tomato Sauce" (see recipe in this blog).  Top with freshly ground salt & pepper and freshly chopped parsley.

Good Ol' Tomato Sauce - secretly packed with veggies!

1 tablespoon olive oil
1 medium sized onion
2-3 medium carrots
1 large stick of celery
1 clove of garlic
2 tablespoons of fresh or dried basil (throw in parsley too if you have it handy)
1 box of Pacific Foods Tomato Sauce (or other brand that is gluten-free)
1 box of Pacific Foods Diced Tomato (or other brand that is gluten-free)
salt & pepper to taste

Mince onion in food processor.  Heat oil and cook onion for 5 minutes.  Mince carrot and celery in food processor and add to onion mixture.  Cook for about 5 minutes.  Add garlic (mince it wil a garlic press) and basil.  Cook 1 minute.  Add tomato and salt and pepper to taste and cook about 5 minutes.

Serve over gluten free pasta or spaghetti squash (see spaghetti squash recipe).

Risotto with Asparagus, Peas, Mushrooms and Zucchini

1 tablespoon olive oil
1 onion or equivalent quantity in shallots, chopped
1 small carton (8oz) mushrooms, sliced
1 clove garlic, minced
2 cups Arborio rice
1/2 cup fresh parsley, chopped
1/4 fresh basil, chopped (or 1 tablespoon dried)
1 teaspoon sea salt
5 cups of hot veggie stock
1 bunch of asparagus, cut into 1 inch pieces (throw stringy end pieces away)
1 cup frozen peas
1 cup zucchini, diced

Use a pressure cooker if you have one.  If not, heat oil and add onions and mushrooms and saute for 5 minutes.   Add garlic, 1/2 the parsley, and all the basil and saute for 1 minutes.  Add rice and saute for 3 or 4 minutes - keep stirring so rice doesn't burn.  Add salt and add 4 cups of stock and cook for 45 minutes.  (Or if using a pressure cooker, cook on high pressure for 6 minutes and then do a quick release.)  Add another 1/2 to 1 cup of stock and asparagus, peas and zucchini.  Cook about 5 minutes - test vegetables to make sure they are cooked, but crispy - you want them to be bright green, not wilted and dull.  When serving, sprinkle remaining fresh parsley on top of each plate of risotto.

Saturday, April 19, 2008

Mango Sorbet - Super Easy and So, So Good!!!

2 ripe mangos
1 lime (you'll just need the juice)
1/2 cup agave nectar

Peel the mangos and remove as much of the flesh as possible.  Put mango flesh in food processor or blender with lime juice and agave nectar.  Blend till smooth.  Put in an ice cream maker for 20-30 minutes.  Enjoy!

Fava Beans - Super Quick, Satisfying and Delicious!

Not to be confused with Lima Beans (which are much more bitter), Fava Beans are meaty and delicious.  This is a great dish if you only have 5 minutes and want something delicious!

1 tablespoon olive oil
1 bag of frozen Fava Beans
1 lemon (you'll need the zest and the juice)
2 tablespoons of fresh or dried dill
salt & pepper

Heat the oil, add the beans, cook five minutes over medium heat.  Add the lemon zest, lemon juice, salt and pepper and cook another couple of minutes.  

Serve with warm rice.  Delicious!

Papaya Berry Sorbet

2 cups fresh chopped papaya
2 cups mixed frozen berries
1 cup soy milk (or any milk alternative)
1/4 agave nectar

Blend all ingredients in a food processor or blender.  Put in an ice cream maker for 20-30 minutes and enjoy.  Great in a gluten free waffle cone (try Barkat's Gluten-Free Waffle Cones!)  Yummy!  If you don't have an ice-cream maker, this is also terrific as a smoothie.  

Minty Lemon & Lime Elixer

1 cup agave nectar
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 cup of fresh mint leaves
1 cup boiling water
2 cups filtered water (cold or room temperature)

Wash the mint and remove thick stems.  Crush mint with a mortar and pestle to release mint juices.  Place mint in a small glass jar with teaspoon (to absorb heat) and cover with 1 cup boiling water.  Let sit for 1 hour and add agave nectar.  Place this minty syrup in refrigerator overnight.  Mix 4 tablespoons of minty syrup with 1 tablespoon of lemon and 1 tablespoon of lime juice, and 2 cups of filtered water.  Serve over ice.

Vegetarian Chili

My absolute favorite recipe!  I love to make a big pot of this on Sunday's nights - it will keep several days in the fridge.

2 tablespoons olive oil
1 large red onion chopped
2 carrots diced
1 small red pepper cored, seeded and diced
1 small green pepper cored, seeded and diced
1 jalapeno minced
2 cloves of garlic crushed in garlic press
3 large tomatoes chopped and seeded
2 cans of beans drained (mixed of kidney beans, black beans, kidney beans and chickpeas is great)
1 tablespoon of chili powder
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1 teaspoon dried oregano
1 or 2 cups of hot water

A pressure cooker works well for this recipe if you have one.  If not, just cook in a big pot on a regular stove.  Heat the oil and add onions and carrots.  Saute 5 minutes over medium heat stirring occasionally.  Add bell peppers and jalapeno.  Saute 5 more minutes.  Add garlic and cook 1 minute. Add all other ingredients.  If using a pressure cooker, cook under high pressure for 10 minutes, then do a quick pressure release.  If not using a pressure cooker, cook for about 30-40 minutes.  

Serve with warm rice and a sprinkling of chopped fresh parsley or cilantro and salt and pepper to taste.  Or try serving with the cornbread recipe (above) and some guacamole.

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

My Gluten Free Blog   © 2010.