Gluten Free Recipes from Wordpress

Fresh Baked Peach

Here’s a simple dessert.  No need to spend hours in the kitchen making a crust or slicing and peeling peaches!  I used fresh local peaches so there was no reason to do much to these already delicious fruit.  I opted not to remove the skin before baking, which proved to be a great idea.  Once baked and slightly cooled the skin peeled right off in one piece.

• Two Large Peaches, firm but ripe
• 1/3 C Water
• 1/3 C Honey
• Vanilla
• Ginger Powder
• Cinnamon Powder

Ready to Bake

First half the peaches and remove the pit.

In a cup mix the rest of the ingredients.

Place the peaches face side down in a pyrex dish and pour the honey mixture on top.

Bake in a 350° oven for 30-45 minutes.  I did 45 since my peaches were so big.

Once cooled peel off the skin and serve with some ice cream!  You can scoop out the syrup and drizzle over the peaches if desired.

I love chocolate and I LOVE cookies!  A HUGE shout out goes to Steve Maxwell for sending me this!

For the dough:

• 1 cup American Almond ™ Blanched Almond Flour
• 1/4 cup potato starch
• 1/4 cup rice flour
• 3/4 tsp. baking powder
• 12 oz. high quality bittersweet chocolate (68% or higher) such as Scharffenberger or Green and Black
• 4 ounces unsweetened chocolate
• 4 Tbsp.  unsalted butter
• 1 tablespoon instant espresso or coffee powder dissolved in 1 Tablespoon hot water
• 3 eggs
• 1/3 cup granulated

For the coating:

• 3/4 cup granulated sugar
• 3/4 cup confectioner’s sugar

Directions

1. Preheat the oven to 325 degrees.  Line two baking sheets with parchment paper.
2. Stir together the American Almond ™ Blanched Almond Flour, potato starch, rice flour and baking powder and set aside.
3. Melt the chocolates and butter over a double boiler.  Allow to cool slightly then stir in the dissolved espresso or coffee powder.
4. Whip together the eggs and sugar in the bowl of a mixer fitted with the whip until light and expanded in volume, about 5 minutes.
5. Add the melted chocolate to the whipped eggs.  Whisk in the dry ingredients.
6. Chill the batter until firm.
7. For the Coating: pour the granulated and confectioner’s sugar into two separate bowls. Portion the chilled batter into rounds. Roll each ball of dough until it is uniform and smooth. Roll each ball of dough first into the granulated sugar then in the confectioner’s sugar. Coat each piece generously. Position the dough spaced 2 inches apart on the prepared baking sheets. 
8. Bake the cookies until there are deep cracks in the surface, they are firm to the touch but still moist in the center, about 15 minutes. (Do not overbake them.) Let the cookies cool until they are just cool enough to eat.  Or let them cool completely before storing. They will keep at room temperature for about 1 week, several weeks if frozen.

In my quest for finding more ways to satiate my pallet, I stumbled across two recipes that I’ve re-made to be gluten-free.  Both have received high praises, which is the only way they’d land here to begin with   Enjoy!

Cheeseburger Pie

(Serves 4)

Ingredients:

(Variations also include adding bacon, a dollop of sour cream on top, red/green peppers)

Directions:

1. Heat over to 400 degrees and grease a 9″ pie plate.
2. Cook turkey and onion til turkey is browned, drain well.
3. Spread in pie plate.
4. Sprinkle with cheese.
5. Stir remaining ingredients til blended and pour into pie plate.
6. Bake for 25 minutes.

Huevos Rancheros(Serves 2)

Ingredients:

• Six corn tortillas
• Four eggs
• 1/2 green pepper (use 1/4 if also including red pepper), chopped
• 1 cup of shredded cheddar cheese
• 2 med-sized red potatoes, cooked, diced
• 1 TBSP Cilantro
• 1 TBSP parsley
• 1 TBSP chile powder
• 1/2 cup chopped red onion
• 4 strips of bacon, cooked, chopped
• 1/2 cup mango salsa
• 1/4 cup fat-free sour cream
• 1/2 cup olive oil
• 1/2 cup brown sugar

Directions:

1. In a frying pan, heat oil and brown sugar until the brown sugar is melted but not thick.  Add in tortillas, frying them on both sides.  They are done when they are slightly brown (from the sugar) and slightly crispy
2. Remove tortillas from frying pan and place on plate, single layer
3. Combine eggs, peppers, cheese, onion, bacon, potatoes and spices in another pan until mixture is fully scrambled and cooked.
4. Place one tortilla on the plate, spoon 1/2 a cup of the mixture and place another tortilla on top.  Repeat this one more time.
5. Pour half of the mango salsa on top, sprinkle on some cheddar cheese, and half of the sour cream
6. Enjoy!

Here’s to a summer of lettuce wraps!  Do all the prep in advance for an easy and sociable cooking experience.

Lettuce Wraps!

*

• Buffalo Sirloin

• Tamari
• Toasted Sesame Oil
• Grapeseed Oil
• Garlic, chopped
• Shallot, sliced into thin rounds
• Zest of 1 Lime
• Lemongrass
• Sesame Seeds
• Cayenne Pepper

• Corn
• Bean Sprouts
• Juice of 1 Lime
• Cherry Tomatoes, chopped
• S&P
• Olive Oil
• Onion

• Rice Noodles
• Basil
• Bibb Lettuce (Hydroponic is the best!)
• Skewers

For me this is the ideal way to eat meat.  I prepare the meat early in the morning and it marinades all day.  Sliced into thin strips which are skewered before grilling.  No thick cubes of meat here!

1. Trim off any excess fat off the sirloin and slice into thin strips, about 1/2 inch thick.  Definitely sharpen your knife or this won’t be an easy task.

2. Prepare the marinade.  I didn’t measure anything but just kept adding and tasting it until I found the right balance.  Once the marinade is at your liking add the prepared buffalo.  Cover and refrigerate all day!

Buffalo!

3. Cook the rice noodles according to the box.  I leave them in the colander and place in the fridge until ready to eat.  A trick of mine is to cut the rice noodles with some kitchen scissors once they are rinsed.  Otherwise when you go to grab a small handful of noodles you end up getting half the bowl as they like to clump together.

Rice Noodles

4. Break the lettuce down into individual leafs and the basil into little bunches.

Bibb Lettuce and Basil

5. Start to prepare the corn salad… Rinse the bean sprouts, dry, and place in a bowl in the fridge.  Also chop the cherry tomatoes and set in a separate bowl in the fridge as to not soggy the bean sprouts.

Enjoy the day!

While the coals are heating:

6. Soak your skewers for 20 minutes.  Trust me this makes a difference!  Once soaked, skewer the meat.  Don’t cram too much meat onto one skewer… you want the meat to stay thin when cooking so don’t bunch up the strips.  The long pieces were a bit of a pain to skewer through the whole length but really not that big of a deal.

Buffalo!

7. Cook the onion…. I grilled mine.  Peel onion leaving a strong base in tact.  Slice and ‘x’ into the onion going close to the base but not all the way through.  Stuff the cracks with a bit of butter and generously sprinkle with s&p.  Wrap in foil and cook on the edges of the grill for 30-45 minutes until translucent.

8. Cook the corn.  Our corn was from the market and is delicious raw so I husked them and quickly grilled them for a light char leaving them still crispy.

9. Assemble the corn salad.  In a large bowl add the bean sprouts, lime juice, and chopped tomatoes.  Chop the onion and add to the bowl.  Slice the corn off the cob and also add to the bowl.  Season with s&p and coat with olive oil.  Taste and adjust seasonings if necessary.

Corn Salad

10. Lastly cook the meat.  Jakie brought some delicious shrimp skewers to add to the dinner as well.  The beef doesn’t take long, just cook a few minutes on each side until lightly browned.

Buffalo and Shrimp

I set everything out on a table and let each guest serve themselves.  I find it easier to place a bit of everything on your plate and assemble the lettuce wraps as you go… as shown in the first picture.

These are definitely a winner!!!!

Savoury Gluten Free Tartlets

These are very easy to make and delicious! I used G-Free ready to roll pastry in the Pampered Chef Mini-Muffin Pan shaped with the wooden Mini-Tart Shaper. These are perfect for gluten free pastry because you don’t need to roll it out, just make small balls of pastry, put them in the wells and the shaper pats the pastry into the tin. The tin is non-stick too so you don’t need to grease it. You will need about 400g of pastry for this recipe.

Bake the pastry at 200°C/fan 180°C/Gas 6 for 8-10 mins then add filling.

I adapted this recipe at a cooking demo last week so it would be suitable for vegetarians. Even my son who doesn’t like mushrooms thought they were delicious!

You can put any filling in you like but this is what I used -

2 tomatoes – cut in half, scoop out seeds and chop finely (you could use sun-dried tomatoes for extra flavour)
4 mushrooms finely chopped
about 100g stilton broken into small pieces
1 clove garlic crushed
125g soft cheese

Mix everything together then spoon into tart cases and bake for a further 6-9 mins until cheese is melted.

This made about 30 tartlets.

Savoury tartlets in mini-muffin pan

Greek Style Grilled Calamari

Serves 2
Can be Doubled| Can be Halved

This recipe is proof that calamari doesn’t have to be deep fried to be tasty. I came up with it after having the grilled calamari at my favorite Greek restaurant Akti, which is in the Astoria neighborhood of Queens. When Mahir, Meenakshi and I go, we order the grilled squid and shrimp platter to share, and I always relish the tender squid! Since calamari is one of the least expensive fish, takes literally two minutes to cook and has around 205 calories for a half-pound (according to Calorie King), it a no brainer to make it at home. Unfortunately, it’s also overlooked as the star it can be, and most home cooks I know don’t have it as part of their lineup. Hopefully, this super easy recipe will inspire you to change that!     ~Shivani

Ingredients:

one pound of calamari, tentacles and body (most fishmongers already sell it cut up and divided into these two parts)
2 teaspoons of olive oil
1/2 to 1 teaspoon of dried oregano
1/4 teaspoon paprika (optional)
1 tablespoon of lemon juice
salt and pepper, to taste

Instructions:

Warm a large non-stick grill pan over medium heat.

In a bowl, toss together all of the ingredients with the squid.

Grill the squid until done. About 45 seconds to one minute per side. Take care not to overcook or the dish will be chewy.

Squeeze with extra lemon juice, if desired.

Serving Suggestions:

In keeping with the Greek theme, eat this dish with a salad of chopped romaine lettuce, tomato, red onion, cucumbers, Kalamata olives, a little feta cheese and a red wine vinegar and olive oil dressing. Warmed whole wheat pita is a good starch pairing.

King Arthur Flour Gluten-Free Brownie and Chocolate Cake Mixes

Chocolate Baking -  Two King Arthur Flour Gluten Free Mixes Reviewed

Some time back King Arthur Flour sent me two of their gluten-free chocolate baking mixes to review, but due to oven malfunctions and then summer heat, I did not get to them right away.  When I did, I loved them!  I am not an affiliate of King Arthur Flour, and I don’t speak for them –  I was only given samples to review.  I found these mixes to be very good.  I definitely want to buy them myself!

The King Arthur Flour webpage about gluten-free FAQs states their mixes are prepared in a dedicated gluten-free facility and are   ”…Certified Gluten-Free™ by the non-profit Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG®). GFCO products are tested to be less than 10ppm (parts per million) gluten. This is stricter than even the FDA requirement of less than 20ppm gluten.”   They are also allergen-free (“wheat, nuts, tree nuts, fish, shellfish, soy, eggs, and dairy”) and are certified kosher.

While the prices of these mixes if I had bought them seem a little high at $6.95 plus shipping, I have to admit that after using them, I found the quality well worth it.   

The first one I baked was the Gluten-Free Brownie Mix.   The other, their Gluten-Free Chocolate Cake Mix, I’ll describe further below.

Chocolate Brownie - King Arthur Flour Gluten Free Brownie Mix Review

Chocolate Brownie – King Arthur Flour Gluten Free Brownie Mix Review

The chocolate flavor is rich, without being overpowered by odd tastes that sometimes go with gluten-free flours. The texture was dense but still a little crumbly, like fudge brownies are supposed to be. They could be cut and removed from the pan without falling apart.  As their webpage says they’ve worked hard so their brownies “stay fresh longer than brownies from other mixes,” the next day I was glad to see they still had good texture and had not degenerated into chocolate pudding in the brownie pan like some recipes I’ve baked.  I was able to freeze a few of these, too, and the texture was still good after thawing — not quite as good as fresh-baked, but still good.

 Easy to put together:

Ready to mix

As you can see, the ingredients were simple:  the mix, butter or oil, water and eggs.  Just whisk them together (although I used a mixer on low — a creature of habit, I guess).  Here it is, ready to go in the oven:

Ready to bake

After baking, they have a firm, slightly springy texture and a nice crust.

Brownies baked and cooling.

Delicious!

Chocolate Cake – King Arthur Flour Gluten-Free Chocolate Mix Review

King Arthur Flour Gluten-Free Chocolate Cake

This chocolate cake mix made a two-layer cake that had a firm, springy texture and a rich chocolate flavor, without the odd tastes I sometimes find in gluten-free ingredients.  The layers held their shape and form well, making an attractive as well as delicious dessert.  What was left the next day still had good texture, and what I freezed still had good texture  and flavor when thawed.  It was hard to tell that it was “one of those gluten-free things.”  For a chocolate lover like me, that was great news!  You can find more nutritional information on their webpage for it here.

It was easy to put together.  You do need an electric mixer for this (not just a whisk like the brownies):

Ready to Mix

The layers came out of the oven looking good:

Baked and cooling

For the picture at the top of this section, I used my mom’s recipe for cocoa buttercream frosting, but you wouldn’t necessarily even need to frost it.  However, here’s another possibility for serving it, instead of buttercream frosting:

Ice Cream Cake!

The ice cream cake was sooooo good!

Food in the U.S. has gone through interesting transitions since I was a child.  I can clearly remember the days of complicated gelatin-fruit- “mystery ingredient” molds at my hometown church fellowship dinners.  Common elements within these treasures were marshmallows, canned pineapple and the occasional, rare and elusive maraschino cherry.  One per can of fruit cocktail, right?

We then entered the convenience phase (70s), the chemical additives phase (80s), moved into the pretentious and everything-imported phase (90s) and now here we are today.  In middle America with choices to make, doing our best to prepare and eat our food in the tastiest, healthiest and most competent way we know how.

I thought I would jot you a note and let you know how we make two common items in our home with only two simple ingredients.  Just to be clear, I’m not counting sea salt, ground pepper and olive oil in the “two.”  Tonight I’ll show you how we make our tried and true: summer roasted chicken and pan fried okra.

Summer Roasted Chicken

1 organically raised chicken

Approximately 3 cuts of fresh rosemary (3 pieces, about 3 inches long)

1 med white onion

Here we go: Not tried organic meats and poultry? Consider doing your family a favor and purchase roasting hens raised without antibiotics or hormones if possible. And range-fed? Even better.  If you’re not satisfied with your grocer’s selection, you might want to shop your local farms, butchers and meat markets.  It’s a nice adventure to find a local source, and developing a relationship with your local producers is always a good thing.

1) Brush your baking dish with olive oil.  Trim any extra skin or fat (I trim the tail) off the bird.  Brush the entire bird with olive oil.  Sometimes little pockets get trapped in the folds of the skin, so go over it twice with your pastry brush evenly distributing your oil for balanced baking.

Hen prepared for roasting.

2) Next, make your modified “bouquet garni” with your only two ingredients: rosemary and onion.  Wash and dry the rosemary. Cover the outside with a moderate sprinkling of destemmed leaves.  Stuff the remaining rosemary into the neck and back cavities.

3) Clean the onion, and cut into 6 or so pieces.  Stuff them into the neck and back cavities. If there are leftovers, simply lay them against the hen in the roasting pan.

4) Bake in a preheated 400 degree oven.  Bake for 30 minutes, then reduce the temperature to 350 until the hen reaches AT LEAST 165 degrees.  I usually let mine go until the skin is a beautiful mix of golden and darker brown areas.  Click here for good roasting time estimates.

Make sure and bring the bird to AT LEAST 165 degrees before removing from your oven.

Beautiful to look at, smell and definitely eat.  Why these two ingredients for the summer?  Butter and garlic have waxy and fatty molecules that “weigh down” the meat, and are better for cooler temperatures.  Onions and rosemary have more open and acidic molecules which are perfect for delivering a “cool” aroma when you taste your masterpiece.  The bouquet of evergreens goes right up your nose, barely, as an afterthought this way.  Perfect.

Now – you have two options.  You can serve the stock and onions with the meal, or you can remove them both and utilize them in different ways.  I use the second choice because the hen is so juicy, there really is no need for stock.

Plate the hen, remove a couple of your onion chunks and put the pan in the refrigerator.  Once the fat is solid, remove it and put up the stock for a later use.  Good chicken stock is like gold!

Voila!

Take the roasted onion, put it in a blender with a regular container of sour cream or 8oz of Greek yogurt.  Blend.  Add about 1/2 c. of diced cucumber or about 1 T. diced fresh dill.  Tap the blender button until the green ingredients are just blended.  Use to dollop on the side of your meat or as a dip with fresh vegetables.  This cool complement helps continue to define your meal as “summer.”

Now, what to do thirty minutes before your bird is done? Hmmm – how about pan fried okra!

Pan Fried Okra

Enough okra to feed those you are serving. See below.

White or yellow cornmeal, milk (any type, including buttermilk)

I usually count about six to eight stalks of okra per person.  Our family likes pan fried okra (a lot!) so you might have to play with the amount.  Try to get the freshest medium size stalks you can find.  Smaller ones require more effort to prep and larger stalks are inedible.  The only use we’ve found for the larger ones to date is composting them or drying them and using them for firewood!  I think my neighbor dries them and paints them for a children’s craft.

Add only enough milk to cover the bottom of your container.

1) Wash and dry your okra, then cut into bitesized pieces disposing of the stem caps.  Place them in a mixing bowl.  Pour in about 1-2 T of milk for each person you are serving.  The milk should just barely cover the bottom of the bowl.  Toss to coat.  It usually takes me about four tosses.

2) Next, alternate between taking a handful of cornmeal and sprinkling it over the okra, and tossing to coat it.  A bowl for four people usually takes me 3 or 4 tries.  If you’ve ever made “puppy chow” snacks for children, then you know at some point the “dry” will coat and soak up the “wet.”

Toss in cornmeal until coated and separated.

3) Add salt and pepper, toss and fry in prepared pan.  You will need about 1-2 T. of olive oil in the pan for each person you are serving.  Make sure the pan is on med-med-high, and that the oil is heated before you add the okra.  Immediately separate any stuck pieces in the pan as the oil “sets” the coating fairly quickly.

4) I know this is silly, but the first “turn” on the okra I actually do by hand.  I want to make sure every piece gets set and is cooking evenly…so I take a fork and hand flip them over.  You don’t have to do this; just toss the pan saute’ style to continue to flip and cook the okra until done.

You’ll know your work is done when you begin to see a fairly even browning across the coating and little dark brown “crumbs” are apparent in the bottom of your pan. Vegan recipe? Use vegetable broth and cornmeal – OR, my mother and grandmother simply coat the okra with flour, then with cornmeal; they don’t use liquid.  This method makes the okra shrink more when cooked, but is simple and delicious!

If your okra looks like this, it's done!

I suggest pairing this lovely meal up with something cold and crunchy, and a cold summer beverage such as pomegranate iced tea or sparkling water with orange slices.

Here’s a snack plate I prepared with homegrown fried okra, tomatoes and cucumbers – all from my garden.  Summer is a lovely thing and the food that comes with it, perhaps even better.  Happy mealtime!

Feast with your eyes...

FAQ: Isn’t buckwheat a form of wheat? No, it’s actually related to rhubarb and in a completely different family from wheat. (Technically, it’s a seed. Since we use it as a grain, though, I’ll call it a grain.) Buckwheat is a gluten-free, delicious savory option. It’s an excellent source of fiber, iron, protein (for a grain) and some interesting phytochemicals. Some initial limited research shows that it may have health benefits for people with high blood pressure and type 2 diabetes.

Buckwheat plays an important role in the cuisines of many cultures where growing conditions are difficult. It grows well in cold places, and on poor soil. Russia, China, Northern France, Japan, Poland, and upstate New York are a few places where it is grown. The earthy flavor can be enjoyed in different types of pancakes from around the world, toasted buckwheat groats (kasha) across Eastern Europe, noodles (soba) from Japan, and even as a jelly in Korea. If you’ve never had it, soba noodles* and kasha are readily available in large markets. Buckwheat flour or buckwheat pancake mix can be found in some stores or ordered online.

Here’s one recipe to play with– sweet rice flour is available in Asian markets. It may be possible to use all purpose flour in the place of the rice flours. Let me know if you try it!

Buckwheat Crepes
Serves 3-4

5 T buckwheat flour
4 T white rice flour
2 T sweet/glutinous rice flour
1 T sugar
2 eggs
2 T oil
1 c milk
1 t ground flax seeds
Pinch salt

Stir together the flours and sugar. Beat in the eggs, milk, and oil. Beat until almost smooth. Meanwhile, heat a non-stick griddle or crepe pan and lightly oil the surface. When hot, dip the crepe pan in the batter. Or, pour 1/4 c batter onto the pan and quickly tilt the pan to each side to spread out the batter. Cook for 45 seconds to 1 minute on each side and remove to a plate. Repeat, stirring the batter between crepes. They are reasonably good cold as a wrap or “sandwich bread”, but better warm.

We ate ours with lentil salad and dilled cucumbers. To enjoy them via Brittany, serve wrapped around an egg, ham, and a grating of Emmentaler cheese. For a Russian flavor, try them with caviar and sour cream.

*Commercially available soba noodles typically contain actual wheat.

Poached Huevos Rancheros
Serves 2
Can be doubled | Can be halved

This is one of our favorite meals of all time. Seriously, Scott and I eat this a lot! It’s fantastic for breakfast, but makes an equally good lunch or dinner. The combination of eggs, whole grain corn and beans provides great fuel for the body which is also quite easy to digest. If you like Mexican flavors this is going to be a new favorite in your recipe collection. You’ll need 3 pans on the stove (or you can use a microwave for the beans), and a bit of coordination and timing to get everything on the plate, but the extra effort is all worth it when you take that first bite!    ~ Susan

Ingredients:

4 eggs
1 can of black beans
3/4 teaspoon cumin
1/4 teaspoon granulated garlic
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup of your favorite salsa – try Shivani’s roasted salsa recipe!
1 teaspoon of your favorite hot sauce
1/4 cup water
4 corn tortillas
1 heaping tablespoon shredded sharp cheddar - Cabot makes outstanding cheddars which are widely available, our favorite is the Racer’s Edge sharp cheddar – we love those Vermont cheeses!
sliced scallions for garnish

Instructions:

Fill a large non-stick skillet (or well seasoned cast iron skillet) with just enough water to poach the eggs (I like my yolks to stay bright yellow, so I poach in a shallow amount of water to keep the tops of the yolks from turning white). Turn on heat to get the water boiling.

Meanwhile, open the can of black beans, drain out a little bit of the liquid from the top. Add the cumin, salt & pepper directly into the can and stir well to combine. Put about 1 cup of black beans in a small pan (or microwave safe bowl) and heat just until hot. Set aside. Save the rest of bean mixture for another use.

Put the salsa, hot sauce and 1/4 cup water into a shallow wide saucepan, big enough to fit a corn tortilla without bending it. Stir the mixture together and turn on the heat. This is your “ranchero” sauce.

Crack 2 eggs at a time into a small dish and gently slide them into the poaching water. Repeat with remaining 2 eggs. Turn heat down to medium and let them cook for about 3-4 minutes, this will give you nicely poached eggs with slightly soft yolks.

While eggs cook, dip one corn tortilla into the warm salsa mixture, leave it in the sauce just for about 10 seconds, then use a wide spatula to transfer it to your plate. Repeat process with other tortillas, putting 2 tortillas on each plate, the second tortilla almost on top of the first one, but a little off center so they’re not completely stacked on on top of each other.

After you plate the sauced tortillas, you can put the heat up to high for a minute to “cook down” the sauce if you want it a little thicker. Divide the rest of the warm ranchero sauce over the tortillas. Use a slotted spoon to remove the eggs from poaching water and place 2 eggs atop each of the 2 tortillas. Sprinkle the cheese on top of the eggs. Spoon the beans onto the plates next to the eggs and tortillas, top with plenty of sliced scallions and dig in!

Serving Suggestions:

Breakfast – this needs nothing else, it’s a perfect meal to start your day.

Lunch or dinner – add a big salad (try lettuce with shaved red cabbage and grated carrots) to complete the meal.

OK I am still sticky from head to toe – but I cannot wait until I can try – too bad I iwll have to wait for 12 hours.
Here is the recipe:
1/2 Cup Water
3 TBSP Great Lakes Gelatin
Put water in large bowl and sprinkle gelatin over it. Make sure the gelatin is spread over the entire surface of the water. Let sit for 30 minutes.
2 Cups Organic Pure Cane Sugar
1/2 Cup Water
Cook the sugar and wateer together until it reaches 240 degrees – need a candy thermometer.
Pour hot sugar mixture over the gelatin and water and beat on high for about 10 minutes – maybe a bit more – until it peaks.
For flavoring add juice of half a lime or 1 tsp of vanilla -add flavoring after the mixture peaks
Put in 9 x 12 glass pan that has been coated with coconut oil. Let sit for 12 hours and then cut with a scissors – store in an air tight container
When you feel your blood sugar drop – have a small square.

Contact Linda

Call: 847-722-4376 for your free consultation

vitalityincorporated.com

Times are changing; people are eating healthier.  Many more people are developing allergies to foods.  People want better foods; better food for them and their families.  They are finding cooking from scratch to be a healthy alternative to all the processed foods on the market.  We here and on our sister site, www.emealsforyou.com, are teaming up with registered Dietitian Lisa M. Ronco, MS RD CDN, to provide you with great recipes and meal plans that are healthy and assist you in preparing meals for those family members with health problems.

Currently in conjunction with our numerous recipe and meal plan categories ( to see all the Recipe and Meal Plan categories on emealsforyou.com click here ) we provide recipes and meal plans designed around:

Diet Friendly, good for you, balanced recipes along with Careful and Carefree Meal Plans providing 4 full weeks of meal plans  (3 per day) and snacks (2 per day) fully scalable to the number of people you are feeding.  As an added bonus simply click a button and print a shopping list for your choices.

Gluten Free, gluten free doesn’t have to be tasteless.

Sodium Reduced, healthier recipes for sodium restricted diets.

Vegan, for those who choose a diet based on a respect for the natural world.

Vegetarian Entrée, great ways to get balanced meals.

WOW (Watching Our Weight), our great recipes scaled down but not out.

Our  Weekly Meal Planner provides you with 5-day meal plans with no repeated entrees and 20 full weeks of meals. All of our recipes and meal plans are automatically scalable; design your menu around feeding 1,2,4,6,8,10 or 12 people.  Simply drop the recipes and meal plans in your Favorites Box and you are two mouse clicks away from printing a complete shopping list.

In the coming weeks we will add recipes and meal plans for creating diabetic friendly menus.  Additionally, Lisa M. Ronco, MS RD CDN will be creating a method to provide guidance for those who wish a more “hands on” approach to healthy eating.

Sweet, simple, no-bake version of Gazelle's Horns cookies. Two cups of tea served in coffee cups I found cute. Yes, I enjoy drinking tea from coffee mugs. Go figure.

A heart filled with desire for

sweetness and tender souls

must not waste itself with unsavory matters

—-Rumi

The above is quoted from a ghazal poem by Rumi (the famous Persian poet).

The words above speak to me especially now, in light of recent events and changes in my life. More and more I’m learning to stand up for myself, to listen to that inner voice of wisdom and peace. To feel more comfortable and at ease in my own skin, and in this world. To set boundaries and let go of relationships, situations and thought patterns that no longer serve me or the greater good.

You can play around with the shape of these cookies. They're quite malleable. Kinda like Play-Doh.

After all, Yoga  and many religious faiths teach us about non-violence and forgiveness, but we sometimes forget that we can be violent and unforgiving to ourselves, even if only mentally or in our own hearts. So in my desire for only sweetness and tender souls, I’m letting go of unsavory matters whenever possible. I’m giving mental violence the boot and allowing my heart to open a bit more to love and forgiveness.

With spiritual reflection and sweetness on my mind, some cookies sounded about right. Ha, I’m easily pleased! Today’s cookies are Gazelle’s Horns, popular especially during Ramadan.

Ramadam kareem!

Speaking of Ramadan, a belated Ramadan Kareem to  everyone who is observing the fast.  I admire you so very much.  I’ve so been meaning to do a Ramadan shout-out since the holiday started, but kept waiting for that perfect moment. Then I realized that there is no perfect moment, at least not always. So a big, respectful acknowledgment to all of you out there who are fasting.Your mental and physical strength are simply amazing.

Try this simple cookie recipe some evening. You’re sure to enjoy its ease of prep. This is based on a recipe posted by Nisrine of Dinners and Dreams who in turn based her on a recipe presented by this site, which is in French.  I’ve had these cookies before during travels in Syria, and also here in NYC. They’re quiet satisfying and delicious. Imagine my delight when I learned they’re also gluten-free, and easily veganizable as well.

Did I mention they’re also no bake? Yes, indeed they are. There is another version that is baked–I’ll probably try that after the August heat has gone away, and report back then.

Isn't she lovely? A gazelle! One of my favorite animals, and super popular creature of myth and imagination in the Middle East. Poems and cookies are named after this animal. An exceedingly beautiful woman is sometimes nicknames a gazelle. How sweet! Photo courtesy of stock.xchng.com.

And in case I got a bit too deep for you earlier with my musings, let’s not forget my sly sense of humor lives on, no matter what changes are afoot in my life. I have fun, maybe too much fun,  with the name of these cookies. Like I said, they’re known as Gazelle’s Horns. Sometimes I make a really lame, junior high joke and call these Horny Gazelle Cookies. Because I’m sophisticated like that, yanno.

I used Bob’s Red Mill Finely Ground Almond Meal/Flour in this recipe. Coconut oil was courtesy of Tropical Traditions.

• 2 cups almond meal (ground, blanched almonds)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon mahlab (optional)
• Pinch salt
• 2 tablespoons coconut oil or unsalted butter or non-dairy “butter” (like Earth Balance)
• 5 Tablespoons of honey (or agave for vegan option)
• 2 teaspoons orange blossom water (or rose water, if you prefer that taste)

1. In a large bowl, combine the almond meal, mahlab, cinnamon and salt. Mix. Get rid of any lumps in the almond meal by using a fork to break lumps up.

2. Stir in the wet ingredients: coconut oil, honey and orange blossom or rose water.

3. If the mixture is too wet to shape with your bare hands, add a bit more almond flour and/or chill the mixture for up to half an hour.

4. Shape into half moon-shaped cookies. From here, you can leave the shape as is, or make it into more of an elongated “S” shape to simulate a different gazelle’s horn shape.

5. Enjoy immediately with tea or coffee, or refrigerate.

Sauteed Onions and Green Beans - Gluten-Free

When green beans are abundant, fresh from local produce markets, I cook them often.  We’ve had it recently as a side dish with a traditional dinner of meat and potatoes.  It’s just as good with chicken and rice.  I’ve even enjoyed it as a side for spaghetti and meat sauce.    Leftovers make a great lunch, too.    This is gluten-free, lactose-free and nut-free.   If you’d like a little more punch to the flavor, try a pesto on this, too, like my Parsley Pesto (although it wouldn’t be nut-free then). 

Sauteed Onions and Green Beans

Ingredients:

1 Medium Vidalia Onion, sliced 1/3″ thick

1/2 Pound Green Beans, fresh

1 Tablespoon Olive Oil

1/2 Teaspoon Garlic Salt

1/8 Teaspoon Ground Pepper

Directions:

Wash and trim the green beans to similar lengths.

Heat the oil in a skillet over medium heat.  If you want to avoid the oil, you can use oil spray instead if you’re careful to stir often and to keep the burner low enough.

Add the onions and green beans.  Saute, stirring frequently, until almost done, about 4-5 minutes. 

Add the seasoned salt; cook and stir for another minute or two.  Adjust seasoning if needed.

Serve.

Be sure to check out Amy’s Slightly Indulgent Tuesday, where this is linked, and be sure to join her blog!

I’m working in London this week, but don’t fear, Pasta fans! I have a few great guest posts lined up just for you. While I’m checking out the UK’s gluten-free scene, I’m daydreaming about whipping up simple, healthy summer meals in the comfort of my own kitchen. This first guest recipe, by one of my favorite home cooks, should really hit the spot!

One of a few flavor players in this outstanding pasta dish (image courtesy of smittenkitchen.com)

Summer Swan Song: Pasta Pleaser

a guest post by Kathleen Oliveri

Sun lovers, don’t get depressed, next summer will be here soon enough, but for now let’s try and make the most of what we have left, by eating all the glorious summer fare we can find. Try some of my GF pasta favorites and your summertime memories will be so sweet!

Cold Mediterranean Pasta Salad

Going on a picnic, need a backyard pot luck dish, invited to a pool party or a Labor Day barbecue? Well, here is the recipe for you:

Ingredients

• 2 1/2c cooked gluten free elbow macaroni or penne pasta
• 8 plum tomatoes quartered
• 1c roasted red peppers sliced
• 3/4c crumbled fat free Feta cheese (omit if lactose intolerant)
• 1/2c chopped red onions
• 6oz black olives sliced
• 3/4c green bell peppers thinly sliced
• 3/4c sliced pepperoni cut into thin strips
• 1/4c honey
• 1/2c extra virgin olive oil
• 1/2c red wine vinegar
• 1/2c Italian seasoning
• 1 1/2t garlic powder
• 2t fresh chopped basil
• 1/2t fresh ground black pepper

Directions: Whisk all the following ingredients together in a large bowl: olive oil, vinegar, garlic powder, honey, Italian seasoning, chopped basil and black pepper.  Then, add cooked pasta, tomatoes, red and green peppers, feta cheese, red onions, olives and pepperoni.  Mix well until all of the ingredients are completely coated.  Cover with plastic wrap and refrigerate for at least two hours before serving.  This dish should feed 4-6 people as a hearty side dish.

Tip: If you need to substitute green olives for black and salami for pepperoni do so.  Or even use cold cooked slices of chicken breast instead of something with gluten then go ahead and try it. You will love this salad because it’s a crowd pleaser – and one more thing, like “Pasta” herself, this dish travels well. Enjoy!

No Need for Mozzarella Here!!!!

YUMMY

Fresh Garden Tomatoes with Fresh Garden Lemon Basil, Sea Salt, Pepper, Balsamic Vinegar, and Olive Oil

Tomatoes!

Roasted Cauliflower

My final thoughts on this meal were next time don’t use the crock pot!!!  I didn’t have enough free arms to cook it on the stove, but I think the flavors would have been more fresh which is what I was looking for.  And since I wasn’t completely excited about this meal I didn’t take a picture of the final product.

Overall though the soup was decent and there was definitely potential for it to be excellent, so don’t hesitate to try it.

• Cauliflower
• Olive Oil
• Garlic, minced
• Onion, chopped
• Can Butter Beans, washed and drained
• 1 T Curry Powder
• Granny Smith Apple, peeled and chopped
• 1 Qt, Broth
• Spinach

• Shrimp
• Garlic
• Olive Oil

Roast cauliflower with olive oil and garlic in a 400° oven for ~45 minutes until lightly browned and just tender.

Here I added everything to the crock pot, but instead… I would add the roasted cauliflower, 1/2 the can of beans, onion, apple, curry powder, and s&p to a medium pot.  Simmer for 20 minutes or so just to let the flavors meddle and the apple to soften.

Crock Pot Soup ready to be blended

Next blend the soup in batches using a blender.  Place the soup back in the pot and add the rest of the can of beans.  Taste and adjust seasonings if necessary.  You don’t have to leave half the can of beans unblended, I did for texture.

Lastly add some fresh spinach to the pot.  Cook until just wilted and serve.

For a non-vegetarian version, quickly sauté some shrimp in garlic and olive oil and add to each bowl of soup.

Buffalo Stuffed Acorn Squash

I have posted many versions of this so I kept my pictures to a minimum.

• 2 Acorn Squash
• 1 C Wild Rice, uncooked
• 1 lb Ground Buffalo
• Zucchini, chopped
• Mushroom, chopped
• Carrot, grated
• Onion
• Garlic
• Slivered Almonds
• S&P
• Dried Herbs

Acorns

1. Slice acorn squash in half, deseed, and lightly oil meat with olive oil.  Place face down in a glass baking dish and bake for ~40 minutes until just tender at 350°.  Once cooked set aside.

2. Meanwhile cook wild rice according to box.  I like mine to be just cooked as it also cooks in the oven.

3. Brown ground buffalo with onion and garlic.

4. Mix the cooked wild rice, ground buffalo, carrot, zucchini, mushroom, nuts, s&p, and seasonings.

5. Stuff squash with filling.  With the extra layer it around the base of the squashes.

6. Bake another 20 minutes or so until the tops of the stuffing are lightly browned.

** I went simple with this meal, but you can add dried cherries, chopped celery, spinach, and anything else you desire to make the filling more exciting.