Newest GF Recipes

Katz Gluten Free Review and Giveaway

Those wonderful bakers at Katz Gluten Free sent me a large box of their baked goods for my family to sample recently. We received a nice assortment of cookies, muffins, cupcakes and other GF delights and while the box was big, the treats only lasted a week in our house before there was nothing but crumbs.

Now, youngest daughter is in that teenaged, constantly-famished state of being, compounded with a need for extra snackage because of soccer training, but still, these baked goodies were really good. Some of the items were a bit dry (a common event with preservative-free baked goods) but a quick pop in the microwave for 20-30 seconds, wrapped in a paper towel, revived them nicely.

We were especially fond of the cinnamon rugelach, chocolate-dipped cookies (they ran out first) and the chocolate cupcakes. The cupcakes were so nice, my husband ate them without frosting, and he's not even a huge chocolate fan (I married him anyway). I was the biggest fan of the Chocolate Strip, a dessert bread swirled with a delectable whorl of chocolate and coffee.



Katz Gluten Free baked goods are not only gluten-free, but made in a dairy-free, nut-free dedicated baking facility. They are also kosher, all natural and contain no preservatives, so many folks with different dietary needs can partake.

I am delighted that the company gave me a chance to offer a giveaway to one of my readers, a first prize of $25 Katz dollars to spend on goodies from their website (go for the Chocolate Strip!) and a second prize of a sample pack of Katz Gluten Free goodies. To enter the giveaway, just leave a comment below rhapsodizing about your favorite gluten-free bakery item and I will pick two winners randomly after the deadline of Sept. 13, which is National Celiac Awareness Day.

You can also enter a giveaway on this Katz Gluten Free site to win a $100 Katz Gluten Free gift certificate. Be sure to mention The Crispy Cook if you decide to go for this giveaway.

Good luck to everyone!
Read more [Wheat Free Meat Free Blog]

Rise and Dine: A Gluten-Free Breakfast

I don’t have time for breakfast.

You would think with the word “fast” in it, breakfast would be a somewhat manageable goal to accomplish before one walks out of the door each morning.

But for whatever reason, despite all the studies and information about how important eating breakfast is, I can’t do it.

No matter how early I get up or how much I prepare the night before, breakfast is always the first thing to go as I’m hustling to get ready in the morning. Throw the “gluten-free” wrench in the equation, and you can almost guarantee that my meal count remains a big fat “0″ as I start my day–and that my stomach angrily reminds me of this until noon.

So when I stumbled upon the smoothie idea on a gluten-free forum, I decided to give it a try.

Sweet peas and carrots, am I glad that I did.

Not only is this smoothie beyond tasty and FAST to make, but the flaxseed oil keeps me full until lunch. (That’s right people–a filling fast-food breakfast that isn’t smothered in grease and served on the McDonald’s menu. It exists. I promise.)

One of my favorite parts about this recipe is that it’s completely gluten-free AND good for you too. Every single ingredient–from the flaxseed oil to the natural cranberry juice–has great health benefits.

The Recipe:
1 cup fresh or frozen fruit (strawberries, raspberries, blueberries, 1 fresh peach, 1 fresh apple, 1 pear)
1 scoop or 2 heaping tablespoons protein powder
8 ounces cran-water or plain filtered water
1 tablespoon flaxseed oil

• Place all ingredients in a blender
• Blend until rich and frothy, approximately 2-3 minutes

Just a few tips:

1. Don’t be afraid to get creative! Although I usually stick to my mixed berries, one time I used a Granny-smith apple and threw in a dash of cinnamon. Mmmmm, apple pie a la smoothie, anyone?
2. Natural cranberry juice is quite bitter to most, so use sparingly in your “cran-water” mixture. (I usually pour about 1/4 cup of cranberry juice and fill the rest with water.)
3. Don’t forget to double check that your whey protein is gluten-free! (Most are and say so on the label, but you never can be too sure.)
4. If you use berries in your smoothie, store them in the freezer. Not only does it make the smoothie a bit colder, but it also helps the berries last longer.

Re: Share or Find GF Recipes Here!

Here is a link to a recipe for GF spaghetti.

http://glutenfreecooking.about.com/od/entrees/r/gfspaghetti.htm

There are many different types and brands of gluten free spaghetti noodles, here is a link.

gluten free spaghetti noodles
Read more [GF Recipes at The Sensible Celiac]

Parsley Sauce

Parsley Sauce

While making Parsley Pesto for Linda’s pesto challenge last month at The Gluten-Free Homemaker, I also made a parsley recipe of a different type.  It’s a favorite of ours for all sorts of uses from spreading on gluten-free crackers or crispbread, to melting over broiled fish or steaks, to tossing with hot cooked green beans or noodles, and many more.  What can you think of to put parsley, butter and garlic on?   You might like to have a jar of this handy to do that quickly. 

I found this “Salsa di Prezzemolo,” as she also calls it, in Mary Ann Esposito’s cookbook, Celebrations, Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year, William Morrow & Co., 1995, p. 315.  The book is out of print now, but you might find it, like I did, at the local library.  You might also find a used copy online.   The recipe is simple, it takes only a few minutes to put together, and it’s so appealing when you have it in jelly jars in the refrigerator, ready to use.  It will keep for several weeks there.  My changes and comments are in italics.

Parsley Sauce (Salsa di Prezzemolo)

Ingredients:

1/2 Pound Unsalted Butter, at room temperature  (I used Salted Butter) (for lactose-free diets, use lactose-free margarine)

3 Large Garlic Cloves, peeled

1 1/2 Cups Flat-leaf Parsley, packed

Dash Sea Salt, fine, to taste

Dash Black Pepper, coarsely ground

1 – 2 Tablespoons Extra-virgin Olive Oil

Directions:

1.  Place all the ingredients except the olive oil in a food processor or blender and pulse to make a smooth paste.  With the motor running, drizzle in just enough olive oil to make a smooth but not too liquid sauce. 

2.  Spoon the sauce into clean jars, cap; and refrigerate until needed.  The sauce will keep for 2 to 5 weeks.

3.  To serve, heat the sauce over medium heat until hot.

Makes about 2 cups.

Parsley Sauce done

Mary Ann adds that, “When you need a quick hostess gift, make this elegant, eye-appealing parsley sauce.  Delicious over grilled fish, scaloppine of veal, or pork, it is also the perfect cover for fettucine, rice or cooked vegetables such as zucchini and carrots or fresh summer corn.  It will keep in the refrigerator for several weeks.”

Gluten-Free Parsley Sauce on Crispbread

It is Gluten-free, Nut-free, and will be Dairy- Lactose-free if made with that kind of  margarine.  We’ve had it recently on broiled tilapia fillets, on green beans and on potatoes.

Gluten-free Chocolate Earthquake Cookies

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.

Two New Gluten-Free Recipes to Try!

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!

Pomodoro!, Pulcinella and the Glory of Summer Tomatoes

As noted previously here on The Crispy Cook, some blogger buddies and I were offered the chance to review copies of the new book "Pomodoro! A History of the Tomato in Italy", by David Gentilcore (NY: Columbia University Press, 2010) and we decided to put together a little blog event to roundup our thoughts about the book and to celebrate the tomatoes we all crave every season. If you would like to join us, please feel free to blog up something (including a recipe for a dish featuring tomatoes) and leave a comment below by our deadline of September 13, 2010 and I'll include you in the roundup.


Reading Professor Gentilcore's lively prose was a treat. I have enjoyed absorbing details of history through other food-centric volumes (Mark Kurlansky's "Cod" and Salt" are particularly good reads) and Pomodoro! was an entertaining romp through many centuries of Italian history. The tomato is not native to Europe, but was imported from the New World in the mid-16th century as a botanical curiosity for aristocratic gardeners. It was considered a plant that would dampen one's bodily humors and was not incorporated into everyday Italian cooking until the 1800s, when peasant women began sun drying tomatoes and tomato paste to supplement their farm incomes.

The struggles among Italy's various principalities and regions leading up to unification of Italy in the 1860s saw a general shift in prosperity from South to North. The proud Kingdom of Naples was reduced to a provincial capital and Neapolitans were mocked as bumbling, pasta-munchers in nationalist newspapers. Being poorer meant that Southern Italians ate less meat and more vegetables, and tomatoes soon zoomed to the top of the food pyramid.

Gentilcore's book has other interesting chapters about how the development of tomato varieties swung back and forth between Italy and the U.S. and how the waves of Italian immigration to America developed new tastes back home for tomato-heavy recipes. The chapter "The Autarchical Tomato", about how Mussolini's government used the tomato and home cooking iconography in its Fascist propaganda is similarly eye-opening, and overall the book is a great combination of scholarly detail and engaging writing that chronicles how the tomato slowly became an integral part of Italian culture.


Having some Neapolitan ancestors, the short description in the book about the commedia dell'arte stock character of Pulcinella, who represents Naples with his ever-present pot of macaroni, intrigued me to learn more. Commedia dell'arte is a stylized form of comic street theater which features masked actors and which flourished in Europe during the 16th and 17th centuries. Many characters originally developed to represent different regions, and Pulcinella, with his long-nosed black mask, oversized floppy clothes and sugarloaf hat, became a Neapolitan trickster type, who, when he wasn't loafing around gorging on macaroni, carried a cudgel to beat people with. If you've even seen a Punch and Judy show you'll see how Pulcinella evolved into the long-nosed evil assaulter, Punch, in English puppetry traditions. There is a Pulcinella Museum in Acerra, which would definitely be high on my itinerary if I get to visit Italy someday. In the meantime, I sketched a merrier version of the pasta-loving Pucinella to be my tomato muse in the kitchen.



And now to turn to the glories of the pomodoros, or golden apples, the tomatoes of summer! Ah, the beauty of a bowl of fresh garden tomatoes. It is the season when our family indulges in simple tomato sandwiches, tomato and cucumber salads, tomatoes tucked into pretty much every supper dish and our kitchen counters are filled with colanders and bowls of tomatoes awaiting canning and freezing.

I always grow at least 10-12 plum tomato plants in our home garden. They are meaty and fabulous for preserving, either as sauce or slow-roasted in the oven with salt, pepper and olive oil and then packed into freezer packs with fresh basil leaves. The other tomato varieties we like for immediate eating include whatever red and yellow varieties are offered as seedlings from the farmer around the corner and this year that included Striped German, a yellow and red heirloom variety with heavy fruit and some Supersteak and Celebrity tomatoes. And of course tomatoes need basil and garlic for neighbors, so I think my garden is fairly Italianate these days.

Since I already had put up some canned tomato sauce and spicy salsa this summer I thought I would attempt canning some tomato barbecue sauce. In honor of my saucy, spicy new friend Pulcinella, who also endears himself to me with his high-pitched voice and tendency to hop around like a chicken (pulcinella means little chick in Italian), I present this sweet and tangy tomato barbecue recipe:



Pulcinella's Barbecue Sauce
-adapted from the 1990 Ball Blue Book

8 quarts tomato puree
(I use my 4 quart crock pot to cook down cored, chunked tomatoes pretty much every night during tomato season. I turn the crock pot off in the morning and when things have cooled, I run the tomatoes through my food mill to get rid of seeds and skin and it makes a wonderful puree)

3 large onions, peeled and rough chopped
2 green bell peppers, seeded and rough chopped
2 red bell peppers, seeded and rough chopped
1 bunch celery, leaves and all, rough chopped
2-3 hot peppers, seeded and rough chopped (wear gloves)

1-1/2 cups brown sugar
5 cloves garlic, finely chopped
2 Tbsp. dry mustard
2 tsp. cayenne pepper
2 tsp. dried red pepper flakes
2 cups cider vinegar

Cover onions, bell peppers, celery and hot peppers with water in a pot. Bring to a boil. Lower heat and cook, covered, until vegetables are softened. Puree through food mill.

Put pureed veggies and tomato puree in large stock pot and bring to a boil. Lower heat to medium and keep at low boil until mixture thickens down to about half.

Stir in remaining ingredients and simmer, stirring occasionally to keep from scorching, until sauce is nice and thick, about 2 hours. Season to taste with salt and add more hot pepper flakes if Pulcinella advises you to.

Pour into sterilized pint jars, leaving 1/4 inch head space. Cap and process in a hot water bath for 20 minutes.

Makes 7 pints.

This is a slightly sweet barbecue sauce that is great for marinating vegetables and slathering on grilled zucchini slabs and portabella mushrooms. Pulcinella advises that it tastes great on roast chicken too.

I hope this post piques your interest in learning more about the history of tomatoes and seeking out Gentilcore's book, "Pomodoro!". You can read an interview with the esteemed author over at The Boston Globe and be sure to check back here after September 13th for the roundup of tomatoey posts.
Read more [Wheat Free Meat Free Blog]

Savoury Gluten Free Tartlets

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

Puerto Rican Rice and Beans

Over at the Regional Recipes blog event the month's theme is the food of Puerto Rico and what can be more appropriate to cook up than the National Dish of Arroz Con Gandules, or Rice and Pigeon Peas. I am always on the lookout for another rice and beans recipe to add to our repertoire and this luscious dish turned out great for dinner and reheated for our lunch over the course of several days.

I had never tried pigeon peas, but our supermarket carried a green variety under the Goya brand. They were not a bright green like pigeon peas shown on the label, but were a more drab brownish gray. However, they have a nice earthy taste and Goya handily provided a recipe for Arroz Con Gandules right on the can which I used as a springboard for my own vegetarian version using more of the veggies sproinging out of the home gardens. Pigeon peas are protein-rich legumes are grown all over the tropics and are featured in many different cuisines. Indian cooks make a lot of recipes with pigeon peas, or toor dal, so I knew I wanted to play around with this new (to me) legume.

For a traditional Puerto Rican Arroz Con Gandules one would add a little bit of chopped ham or bacon, but I souped up my vegetarian version with extra seasoning and some chopped green olives.




Arroz Con Gandules, Garden-Style

2 Tbsp. olive oil
1 large onion, chopped
1 green bell pepper, chopped
2-3 frying peppers, chopped
2 cloves garlic, finely chopped
5 plum tomatoes, seeded and chopped
2 packets Sazon Goya con culantro y achiote (the Goya website says it gluten-free)
1 (15 oz.) can green pigeon peas, drained
2 cups rice
4 cups water
4 Tbsp. parsley, chopped
Chopped green olives for garnish


Heat oil in large heavy-bottomed saucepan. Add onion and saute until translucent, about 4 minutes, add peppers and garlic and cook another 2-3 minutes, stirring. Add tomatoes and cook another 5 minutes. When vegetables are softened, add Sazon Goya, pigeon peas, and water.

Bring to a boil. Lower heat, add rice and simmer, covered, until rice is cooked, about 15-20 minutes. Try to resist the temptation to stir the rice during its steaming or it may become gummy. Season with a little salt and pepper to taste.

Garnish with chopped parsley and chopped green olives. A squirt of hot pepper sauce is also nice.

Makes 6-8 servings.

The Regional Recipes roundup will occur after the August 31 deadline and then our hostess Joanne will announce the next country we will be visiting. Previous editions of Regional Recipes have looked at the cuisines of Ethiopia, Ireland, Greece, Vietnam, and other nations, and the roundups really give a nice overview of the flavors and foods of these different countries. Can't wait to see our next destination.

I am also sending a bowl of this delicious dish to Simone of Briciole, who is hosting this month's edition of My Legume Love Affair, a monthly blog event that highlights the various legumes of the world, including my new favorite, pigeon peas. My Legume Love Affair is the brainchild of Susan, the Well-Seasoned Cook, and her blog contains all the archives of past MLLA rounds so you can spend many hours looking at the various ways cooks around the globe cook with these wonderful peas, beans and pulses.
Read more [Wheat Free Meat Free Blog]

Gluten-Free Brownie and Gluten-Free Chocolate Cake, Two Mixes by King Arthur Flour Reviewed

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!

Adopt a Gluten-Free Blogger: Celiacs in the House

I don’t know why I’ve missed the “Adopt a Gluten-Free Blogger” events for th
Read more [Gluten Free Recipes from Wordpress]

All About Buckwheat (Crepes!)

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.

How to Make Marshmallows

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

Keeping Up with Changing Times

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.

Gazelle's Horn Cookies

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

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!

Simple Summer Recipes: Summer Swan Song

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!

Roasted Cauliflower Soup

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.

Gluten Free Mini Cinnamon Cake (Paleo Friendly)

Gluten Free Mini Cinnamon Cake

Paleo friendly, nutritious, and delicious treat.

Gluten Free Delight!

Ingredients:

1 tbsp Almond Flour

2 Tbsp Coconut Flour

1/8th tsp baking soda

1 tbs water or almond milk

1 whole egg

1 tsp honey or 1/4 tsp stevia

1/2 tsp cinnamon

Optional: tbsp raisins

Stir all together, and microwave for 1 min. Enjoy

Low Fat Gluten Free Muffin Recipe

I found a low-fat muffin recipe online that I modified to be gluten free and wanted to share. Fill your kitchen with the aroma of these sweet banana muffins! Enjoy them plain or add in some raisins or a sparing amount of mini chocolate chips for an indulgent treat! Prep Time: 15 minutes Cook Time: 22 minutes Total Time: 37 minutes Ingredients:

• 1 3/4 cups all-purpose Bob’s Red Mill Gluten Free flour
• 1/4 cup finely ground mesquite flour (if available – if not add addtl all-purpose flour)
• 3/4 cup sugar or Splenda
• 2 tsp baking powder
• 1/4 tsp xanthan gum
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 tsp cinnamon
• 1/4 cup canola oil – You may sub a small portion of the oil with applesauce to lower the fat
• 2/3 cup nonfat milk
• 1 egg lightly beaten
• 1 tsp vanilla
• 3 small ripe bananas, mashed

Preheat oven to 350 degrees. Coat a non-stick mini-muffin pan with cooking spray or line with paper cups.

In a large bowl, stir flour, sugar, baking powder, xanthan gum, baking soda, salt, and cinnamon  together. Make a well in the center.

In a medium bowl, combine canola oil (and applesauce if used), milk, egg, vanilla. Add wet ingredient to dry mixture, followed by mashed bananas. Stir with a wooden spoon until just combined.

Fill mini muffins cups two-thirds full. Bake for 10-12 minutes.

Optional extras to fold into the batter: 1/2 cup raisins, 1/3 cup miniature chocolate chips.

Cook the Books Club: Climbing the Mango Trees and Picking the Beans with Madhur Jaffrey

The combo of daily sunshine, just enough rain and warm nights has produced a vegetable explosion in our home gardens this season, and the Crispy Cook has been pretty good at keeping up with the harvest by canning and freezing and cooking up armloads of tomatoes, basil, broccoli, cabbage, zucchini and peppers. I cut back on the number of plants (especially those super-fertile summer squashes) and the variety of veggies we usually grow, devoting about half of our garden space to garlic after seeing how successful that went with last year's first garlic harvest.

But I forgot about how prolific bean plants can be.

I usually grow one or two kinds of string beans each year and this year it was just half a seed pack of wax beans (those yellow string beans that are easier to spy on the green bean plants, I grew the Carson variety) that went into the ground in early summer. The bean plants just went wild this summer and it seemed like no sooner had I picked a colander full of crisp yellow beans, then there was another cluster hanging from the plants. My favorite way to enjoy wax beans is in a salad with tomatoes but after making this excellent dish several times, I turned to my cookbook shelf for more beany inspiration.



Since our foodie book club, Cook the Books, is currently reading Madhur Jaffrey's book "Climbing the Mango Trees: A Memoir of a Childhood in India" (NY: Alfred A. Knopf, 2006), I turned to her wonderful "An Invitation to Indian Cooking" (NY: Alfred A. Knopf, 1973). This is one of my most well-loved cookbooks since purchasing a paperback copy in a used bookstore many moons ago when I was first living and cooking on my own. I have since upgraded to a nice hardcover edition since my bespatterings and cracking of the spine beat up my original copy. I can recommend it wholeheartedly as a great introduction to the cuisine of Jaffrey's Delhi hometown, especially for American cooks who want to familiarize themselves with Indian ingredients and cooking techniques.

I found the perfect recipe to make: Green Beans with Onion Paste, which really deserves a much more glamorous name as it is redolent of so many spices. The beans are infused with so many levels of flavor as they slow cook in their tomato and onion gravy and it makes a hearty vegetarian meal over rice. Try it over basmati rice for extra fabulousness.



I have made the recipe twice now to rave reviews from my family. It is a slow food dish, requiring a good bit of time in the slicing of the beans, the sauteeing of the onion paste and spices, and then a bit of simmering, but the result is exquisite. You'll also creating a bit of work for the dishwasher, but they will lulled into submission when you make them this dish. Make a double quantity if you have a ton of beans, as I did and you'll have lots of great leftovers to savor.



Back to Jaffrey's memoir. At Cook the Books, participants read a book and then blog up a review and cook a dish inspired by their reading. I've already sung my praises of Jaffrey's great bean recipe, so now here are my thoughts about "Climbing the Mango Trees". Jaffrey provides another great introduction to Indian culture for Western readers with this autobiography. I learned so much about the complexity of modern Indian history from reading about her interesting family.



The Jaffrey clan lived as an extended family of up to 40 people, ruled by Babaji, the grandfather, in a sprawling orchard estate outside of Delhi in northern India. The Jaffreys were Hindus in this part of British India that was ruled by Moghul leaders that were Muslim, so the combination of cultures and religions during the 1930s-50s is interesting to read about. The family was well-off, so that servants cooked the meals. While little Madhur grew up to become a well-known food writer (and actress), she never spent much time in the family kitchen, though her childhood food memories are vivid indeed.

I was particularly enchanted by her description of a wintertime confection that an elderly lady dressed all in white used to bring by for a breakfast treat. Daula Ki Chaat was made by taking rich milk and mixing it with dried seafoam. The Lady in White would then ascend to her roof top and leave little terra cotta cups of this mixture to chill in the night air. In the morning, if the collected dew was in just the right amount, she would froth it up, adding a little sugar, dried sheets of milk and shavings of pistachio nuts. How's that for magical food?

Another evocative passage was about summer mango parties, which her mother called "sweetenings of the mouth", that were held to celebrate successful school exams. Madhur's mother would invite the family to sup on ice cream, rasgulla (cheese balls in syrup) and juicy mangoes and the image of them all whiling away a hot afternoon with jasmine in their hair, trying to avoid drips on their immaculate white saris and kurtas, has stayed with me.

Ms. Jaffrey provides plenty of other wonderful food-infused memories throughout her memoir, which ends when she leaves India by ship to attend the Royal Academy of Dramatic Arts in faraway London. That is where she began to pine for a taste of home, and where her adventures in cooking them up from her mother's handwritten recipes would begin. I look forward to reading what I hope will be another installment of this interesting and extraordinary life.

You can join me in reading, cooking and blogging about this wonderful book by the Cook the Books deadline of Friday, September 24, 2010. My CTB cofounder, Deb, of Kahakai Kitchen, is hosting this round and you can find out the details about how to participate on the Cook the Books website. Perhaps you will be inspired by the collection of treasured family recipes provided at the end of the book to join us at our Cook the Books roundup.
Read more [Wheat Free Meat Free Blog]

Gluten and Dairy free Banana Bread

I have always loved banana bread but could never get it to taste any good whenever I made it with gluten free flour so I tried a lot of different ideas until I found what works.

Harley takes it to school in place of a sandwich because- lets face it, gluten-free bread is horrible!

And here it is:

Preheat oven to 170 degrees celsius (350 degrees F)

Grease 2 loaf pans

INGREDIENTS

3 very ripe bananas mashed      

1 cup chopped pecans (I ground them in a herb mill so they came out looking like almond meal because my kids hate the texture of the nuts.

1 ½ cups sugar

1 ½ teaspoons gluten free baking powder

2 teaspoons vanilla essence

½  teaspoon salt

1 teaspoon bicarb soda

4 eggs

375g box of rice flour

½ cup vegetable oil.

Mix all the dry ingredients together in a mixing bowl and make a well in the centre.

Lightly beat the eggs and pour them into the well.

Carefully stir this all together until mixture is wet and then add the oil and mashed banana mixing it through.

Once all the ingredients are moistened, beat with an electric mixer on slow for about 1-2 minutes.

Pour mixture evenly into the 2 pans and cook for 40 minutes or 30 minutes if making muffins.

This is yummy straight from the oven with butter or can be reheated in a toaster just like regular bread .

It must be eaten within 2 days or stored in the freezer as it contains no preservatives.

Salmon Croquettes, Gluten-Free

Salmon Croquettes - Gluten-Free and Almost Like My Mom's

Salmon Croquettes

A childhood favorite that became one of my family’s favorites, my mom’s Salmon Croquettes were hard to leave behind when I first went gluten-free.  My mom made them with saltine cracker crumbs, and they were so good that our kids would ask for them when she came to visit.  With a few adjustments, this gluten-free recipe is close to as good as I remember hers.  She taught us early on about some of the health benefits of salmon, especially its heart-healthy omega-3s.

We don’t necessarily use any sauce with them, although Parsley Pesto goes well.  Posting that pesto recipe last week over at Linda’s site, The Gluten-Free Homemaker, reminded me of making these this week for her Gluten-Free Wednesday carnival.  

If using Schar Breadcrumbs for these, they will also be lactose-free.

Salmon Croquettes

Ingredients:

1 lb canned salmon, drained, skinned and boned (reserve some of the broth)

1 stalk celery, with leaves, chopped fine (about 1/2 cup)

2 tablespoons onion, chopped fine

1 tablespoon fresh parsley, chopped

1/4 teaspoon minced garlic, or garlic powder

2 large eggs

1/2 cup bread crumbs, GF (Schar is what I used)

2 tablespoons broth, reserved from salmon (more or less as needed)

2 tablespoons olive oil

1 tablespoon butter, or use more oil instead

dash salt and pepper, optional

Salmon Croquettes Mixture Ready to Shape

Directions:

Reserve a little of the broth from the salmon in order to moisten the final mixture as needed. 

Combine the salmon, celery, onion, parsley, garlic and eggs; mix thoroughly. 

Add the bread crumbs; toss lightly but thoroughly.  If the mixture is too dry to shape, stir in a tablespoon or two of the reserved broth.

Shape into 8 patties or ovals, flattened slightly to a uniform thickness of about one-half inch. 

Heat oil and butter in a skillet over medium heat.  Saute the croquettes until lightly browned and done through.  Since the salmon is already cooked, you really only need to be sure the egg is thoroughly cooked for these to be done.

Drain on paper towels.  Salt and pepper, if desired.  Serve.

Salmon Croquettes in the Skillet

Shrimp & Broccoli Lo Mein

Shrimp & Broccoli Lo Mein
Serves 2
Can be doubled | Can be halved | Makes great leftovers
Vegetarian Substitutes

Sometimes you just want noodles, and nothing else will do. I’ve been in carbohydrate mode during this pregnancy — apparently it takes a lot of extra carbs to grow a baby! That’s okay, any good reason to eat more carbs is fine by me… This dish is a perfect quick meal, easy enough for any night of the week and impressive enough for dinner guests or special occasions. It’s another one of those recipes where you can make endless combinations: using different vegetables, substituting tofu or chicken for the shrimp, adding hot sauce or fresh chiles to spice it up. Have fun using your own creative ideas to make this dish your own.       ~ Susan

Ingredients:

1 lb pre-cooked peeled & deveined shrimp
2-3 cups cooked & drained whole grain noodles: udon, angel hair, linguini, etc…  (or, use rice noodles to keep it wheat-free)
1 1/2 teaspoons peanut oil
1 1/2 teaspoons toasted sesame oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 cup sliced mushrooms
3 cups fresh broccoli florettes
1 cup sliced carrots – slice in half the long way, then into diagonal slices
2 tablespoons dry sherry
1 heaping teaspoon cornstarch mixed with 1/4 cup water
tamari soy sauce to taste – we use San J wheat-free tamari
1/3 cup sliced scallions – slice them on a strong diagonal for a great presentation
optional – hot sauce to taste

Instructions:

Heat the peanut oil in a large nonstick skillet (or well seasoned cast iron skillet) on medium heat. Leave the oil in a little pool as opposed to spreading it in the pan.

Add the garlic and ginger to the oil, spread it out just enough to let everything cook evenly over the heat, and let it all sizzle for a few seconds without actually browning.

Add the sherry and the mushrooms, and let it all simmer for about 30 seconds.

Add the cornstarch/water mix, and about 2 tablespoons of tamari soy sauce. Stir with a wooden spoon or spatula over the medium heat until it begins to thicken.

Add broccoli, carrots and shrimp and stir it all together for about a minute – just until broccoli is bright green and shrimp is heated throughout.

If sauce gets too thick just add a little more water and stir it in.

Add noodles and toasted sesame oil. Toss everything together using two spatulas or wooden spoons to evenly coat the noodles with the sauce. Add more tamari to taste if you like.

To serve – divide mixture equally onto two plates, and scatter the scallions over the noodles.

Serving Suggestions:

Put hot sauce on the table for each person to spice it up as they like. I like this dish best with a good dose of Frank’s Red Hot on top – it adds a zesty tanginess as well as a kick!

Not in the mood for noodles? Try using cooked brown rice in their place.

Vegetarian Substitutes:

Tofu, edamame or seitan is perfect in place of the shrimp.

Summer's Bounty Quick Veggie Curry

A quick snap of the quick veggie curry I enjoyed for dinner recently.

So you guys know that I mainly focus on Middle Eastern cuisine here on this blog, with an emphasis on Persian food and also Arabic food of the Levant region. Or, if you’re new to this blog, now you know

That being said, a little bit of curry never hurt anyone. So let’s take a detour, just for today. Today’s quick curry is fast, fresh, and useful. Useful? Yes, especially if you have an abundance of summer vegetables around and you’re wondering what the heck to do with them all.

That’s exactly what happened to me recently. A friend hooked me up with not one, but two big batches of organic farmer’s market veggies. Verdant emerald zucchini, sunny yellow squash, lavender hued eggplants, ruby red sweet peppers, and more. I was grateful, excited, and nervous, all at the same time, because I wanted to make excellent use of the goodies, and not let anything go to waste.

Eggplants were part of the haul of fresh summer produce gifted to me.

I made a few dishes–grilled veggie subs, pesto with pasta and fresh veggies, chickpeas with, you guessed it, more of the fresh veggies. I dipped the raw veggies in hummus and smeared sunflower seed butter on them, too. Then one night, I was in a big hurry to get dinner on the table (who am I kidding–that’s every night!) I remembered a fast curry my friend Erica once showed me when I visited her in Florida.

Coconut milk is the base. Don’t worry, the fat in coconut milk, while saturated, is GOOD for you.  You dump in the veggies and spices of your choice into the silky coco milk, and heat everything up for just a few minutes. The variations are endless. For added flavor, cook the onions, fresh ginger, and spices together for a moment. You can garnish as you wish, swap out the veggies to your heart’s content, and play around with the spicing. Here’s what I threw together the other night:

Coconut milk is the base of this simple curry. Feel free to get creative with the veggies, the spicing, and the garnishes.

• 1 Tablespoon coconut oil, or neutral cooking oil of choice
• 1/2 of a medium onion, sliced
• 2 Tablespoons freshly grated ginger
• Curry spice mix of choice (I used Trader Joe’s Pumpkin Pie spice, plus 2 teaspoons of turmeric, and a half teaspoon each of cardamom, coriander, and cumin)
• 1 14-16 ounce can coconut milk (can use light)
• 2 cups filtered water
• 2 pounds veggies of choice (I used zucchini, yellow squash, eggplant, and mild red peppers)
• Salt and pepper to taste

1. Heat oil over a low heat in a large, deep skillet or Dutch oven. As oil heats, clean and chop all veggies into chunks. Leave the peels on if you like to save time and add fiber.

2. To the oil, add the onion pieces and fresh ginger. Cook to soften over the low heat for about 2 minutes. Then add in the curry spices of your choice, mix well and cook for another 30 seconds to 1 minute (you should smell the spices).

3. Immediately add in the coconut milk, veggies, and water. Stir thoroughly. Add in a bit of salt and bring to a boil. As soon as the curry begins to boil, drop the heat to low and cook for 2-5 minutes, until veggies reach the desired texture. (You can test veggies with a fork or knife). I don’t like mushy veggies, so I cook mine around 3 minutes. Depending on your preference, you may shorten or extend the cooking time. Taste, and adjust the seasoning.

4. Serve over cooked rice or other grain of  your choice, with garnish if desired. Some garnish ideas: fresh cilantro, fried onions, raw scallions, a red hot sauce.

Serves 4.