Pear Polenta Muffins
Ripe juicy pears and a polenta flour base make this new muffin recipe an instant favorite. I'll mention right off the bat- it's not low carb. It uses a moderate amount of sugar and some rice flour with organic corn meal. But if you're pining for a gluten-free vegan muffin recipe that you will absolutely love and devour with relish and lick your fingers and say softly (in your best Lauren Bacall
Read more [Technorati Gluten Free Recipes]
[Gluten Free Recipe] Fruit Salad Dressing
Fruit Salad Dressing
A lovely, sweet fruit salad dressing from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53
http://www.recipezaar.com/314568
Read more [GF Recipes at The Sensible Celiac]
Kristi's Gluten Free Cilantro Chicken Soup
Serve with a side of crusty bread and call it a meal! -- posted by Kristi Waterworth
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[Gluten Free Recipe] Pappasito's Pinto Bean Soup
Pappasito's Pinto Bean Soup
I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 ho...
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Watermelon, Strawberry and Chile Salad
Watermelon, Strawberry and Chile Salad
This sweet and spicy fruit salad makes a refreshing side dish with a summer meal. The salt and chile balance the sweetness of the fruit and provide the perfect savory note. Recipe is from Whole Foods and states it is good for the following diets: Low-sodium, Vegan, Vegetarian, Dairy-free, and Gluten-free. -- posted by JanuaryBride
http://w...
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] N'awlins BBQ "shrimp" A.k.a. Cajun Tofu
N'awlins BBQ "shrimp" A.k.a. Cajun Tofu
This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu."
The BBQ "shrimp" make a great appetizer when served with garlic bread for suc...
Read more [GF Recipes at The Sensible Celiac]
White Bean Salad With Roasted Red Pepper Dressing
If you like cannellini beans, you're going to love this! Cannellini beans are also called white kidney beans. They can be found in either the canned veggie isle, or in the Italian food section of your grocer. They are creamy and delicious. The roasted red peppers can be found in the olive section, or you may roast your own. This is a high-fiber, sugar-conscious, gluten-free and vegetarian recipe. The times for this will vary, depending on whether or not you roast your own peppers. Times are for the roasted peppers in a jar. -- posted by FLUFFSTER
Read more [RecipeZaar Gluten Free Recipes]
[Gluten Free Recipe] Malaysian Clams
Malaysian Clams
I first made this dish at a hostel on the Olympic Peninsula. We had just dug fresh clams... They were fantastic.
This is an incredibly quick recipe with a bold flavor and a nice bite. -- posted by Zeke Koch
http://www.recipezaar.com/314251
Read more [GF Recipes at The Sensible Celiac]
Onion, Garlic and Basil Frittata
Onions and garlic are slowly pan-cooked until caramelised and then used as the base of a delicious frittata. Adapted from a recipe on the Simply Great Recipes website. Obviously you can use your own pesto recipe or a pesto from your favourite deli in place of the commercially available one. I left the Leggo's pesto named in the original recipe in this recipe, as that makes for a quicker version when time is limited. For the best results from this simple dish, use free range eggs. -- posted by bluemoon downunder
Read more [RecipeZaar Gluten Free Recipes]
Five Favorite Kitchen Tools Meme
Carrie, the Ginger Lemon Girl (tasty Southern-style gluten-free cooking), also blogs about frugal living and homemaking over at the Heart of a Servant, and tagged me for an interesting meme last month about my five favorite kitchen tools. Carrie loves her whisk, silicone spatulas, her heirloom cast iron skillet, a collection of recycled glass jars and a large metal mixing bowl. Great picks!
I have had some time to ruminate over this and so I present to you my five favorites. I also almost picked my huge cast iron skillet, alias "Big Mama", because cast iron always makes things so delightfully CRISPY, but instead went with this hard working quintet:
1. My Aloe Plant - It looks a little scraggly now because I put it outside for its annual summer hiatus to soak up the sun and flesh out a bit. We've had daily rainshowers for the last six weeks, punctuated by torrential thunderstorms, so this succulent has suffered from severe waterlogging. I keep it in the kitchen and break off parts of the fleshy leaves and squeeze out the slimy aloe juice to put on any burns I might get from cooking. It takes out the sting and there is usually no blistering later.
2. Measuring Glass - Dan spied this great measuring glass at the Dollar Store and so we stocked up on a half-dozen. We drink out of them, we cook with them daily and they are very sturdy, having survived many clonks in our enameled iron sink. Metric measurements are on one side, English measurements are on the other.
3. Swivel Peeler - It's a simple design, but I've found nothing better for peeling carrots, apples, cucumbers and other members of the Plant Kingdom. I had a swivel peeler for about twenty years and it finally rusted out at the base, so I replaced it with some fancier designer peeler from the supermarket that turned out to be a dud. It looked pretty but it didn't easily peel. Another designer peeler followed, because I couldn't find another basic swivel peeler, and that was another lemon. Finally, I was able to replace my beloved swiveler and we haven't been parted since.
4. Orange frying pan - This is a well-seasoned and well-loved little number that sautes most of my peppers and onions in preparation for many a family supper. I love it because it not only cooks things beautifully and evenly, but was one of my first new kitchen things when I was in my first apartment. My friend Marie often used to stay overnight on my couch when she was in town on business and would bring me little hostess presents: a jar of imported pesto, a paring knife, my first jar of sun-dried tomatoes. Best of all, and totally an extravagance, was this heavy, lovely orange frying pan which I have wielded for over twenty years now. I smile and thing of Marie every time.
5. Beloved Wooden Spoon - Saving my favorite for last, here is my all-time favorite kitchen implement, my wooden stirring spoon/spatula thingy. I love its lines, and the way it moves food around my pans without scraping the metal surface. It's gotten fuzzy around the edges and will no doubt crack one day and cause me great anguish, because I have so many great culinary memories bound up in that little wooden guy.
I am tagging a few other bloggers I thought might enjoy this exercise, including:
Gluten Free Kay
Maureen at Hold the Gluten
Tiffany at Make Mine Gluten Free
So, what are your five favorite kitchen tools?
Read more [Wheat Free Meat Free Blog]
So easy dairy free rice pudding recipe
Mediterranean Eggplant Bake (The Un-Parmesana) [Vegan]
It is already past the 1 year anniversary of Cindalou's Kitchen Blues' debut, which I only accidentally discovered when going to post this recipe and linking back to my old grilled eggplant recipe from last summer. My dad pointed out that I should have a birthday party for the blog, but I think I'll have a combo b-day bash with all my virtual friends in a few weeks for my (real) birthday and the blog's birthday. Maybe I'll finally make some coconut ice cream. I love icy desserts in the summer, but summertime is also prime season for outdoor grilled vegetables. I can never resist grilled squash, eggplant, and peppers. Thank heavens I don't have any allergies to nightshade vegetables!
What better time than the dog days of hot, lazy summer to drag all that hot kitchen cooking outside? This bake is my rendition of a veggie-laden eggplant Parmesan, minus the parm of course :) I used nutritional yeast for a cheesy flavor and texture, but feel free to omit the yeast. The heat of baking most likely destroys most of the beneficial B vitamins in the yeast, but the flavor is still great. Plus, I'm a closet optimist (don't tell) so I cross my fingers for the energy-boosting B's in the yeast coming through cooking unscathed.
My mother's old eggplant parm recipe dipped the eggplant in wheat flour, Parmesan cheese, herbs, then baked the eggplant itself an hour before making the casserole. I am not that motivated - when I see a multi-step recipe like that, I think "Ha," not to mention the no wheat flour or cheese thing. This tastes just as great to me, plus it adds colorful veggies. The grilling nicks the need to egg, bread/flour and fry or prebake. Grill extra and use the leftovers in lunch quesadillas with kale and corn tortillas, omelets like my old Grilled Squash and Collards Omelette, or just snack on grilled thinly sliced eggplant and squash. Thinly sliced, they're reminiscent of veggie chips in a non-fried, spicy way. You get the idea...
1 15 oz can organic crushed tomatoes with basil
~ 1/2 can (7 oz) artichoke hearts or fresh artichoke hearts
1 large grilled eggplant>
2 cherry peppers
2 jalapenos
5-6 garlic cloves
1 large organic carrot
2-3 sun dried tomatoes (sulfur free)
handful chopped fresh (or 1/4 c. dried, rehydrated & drained) portabello mushrooms
nutritional yeast, to taste (optional, for "cheesy" taste)
splash dry red wine, optional
Spices:
oregano, rosemary, garlic powder, crushed red pepper, sea salt, pepper, and a dash of Italian seasoning.
Slice the eggplant widthwise into ~1/8 to 1/4" slices for round eggplant pieces. Season with your choice of spices and spray the grill. I seasoned the eggplant with a blend of turmeric, ground black peppercorns, a dash of cayenne pepper, oregano, rosemary, garlic powder, a bit of dried crushed red pepper, thyme, and sea salt. My Mediterranean Grilled Eggplant recipe from last summer is the basis for this recipe.
Add the eggplant and whole peppers to the grill. Close the grill and cook on high for about 10-15 minutes or until very tender. I used a George Foreman electric grill since it takes much less time than a gas grill. Adjust cooking time for grill type.
Meanwhile, chop your mushrooms and sun-dried tomatoes, and shred the carrot. If you're using dehydrated mushrooms, steep them in boiling water high enough to cover them, and leave them covered for about 10 minutes or until soft. When finished, drain the mushrooms and save the juice for a healthy and yummy broth or as a sauteing liquid.
Set the chopped and shredded ingredients aside. Once the eggplant and peppers are finished, remove them from the grill and do a second batch if necessary. Slice the grilled peppers once they are cooled. If you prefer a milder flavor, remove the jalapeno seeds.
Add about half of the chopped sundried tomatoes and red wine to the tomato sauce and stir. Spray the bottom of an oven-safe glass baking dish with nonstick spray. I used a small Pyrex and spread the sauce lightly, covering the bottom. Layer the grilled eggplant slices on the bottom of the dish, from large to small slices. Top with a sprinkle of nutritional yeast (optional) . Cover the yeast and eggplant with a thin layer of the prepared carrots, jalapenos, mushrooms, and sundried tomatoes. Cover that layer with sauce, then add another layer, sauce, and repeat . Top the casserole with a layer of sauce and the artichoke hearts. If using canned artichokes, drain thoroughly and layer directly on top of the casserole. If you're using fresh artichoke, steam or grill them, then, once cooled, cut them into small pieces and add to the top.
Bake at 450 degrees for about 25 minutes. Note that the short time is for the convection oven setting I used. If you aren't using convection, baking may take longer. Serve hot. Serves approximately 4.
We had this with a few thin slices of grilled tamari grassfed sirloin steak, served over a bed of parsley and drizzled with olive oil, and a fresh red kale and parsley salad.
Spicing up your dishes, especially grilled vegetables, is a fantastic way to throw in a dash of the anti-inflammatory properties of turmeric and cayenne pepper. Cayenne pepper is an old folk remedy for poor circulation, stomach upsets, gas, and arthritis/carpel tunnel syndrome. It is also a metabolic stimulant and can help for healthy long-term weight loss and management. In addition to being strongly anti-inflammatory, turmeric is famous for its antioxidant properties. Turmeric's antioxidant qualities help protect and cleanse the gallbladder (prevent kidney stones) and liver. It might also provide aid in memory retention and help in Alzheimer's disease, pending further research. Turmeric is also useful for gout and was used in ancient times for "vermin killing" and is thought to be effective against scabies and lice.
However, cayenne and other hot peppers can be irritating to the skin, lips, and mucus membranes, so judge your intake by personal experience. Turmeric is often used liberally in Indian curries, so it is considered safer than drinking coffee. Use turmeric with caution if you have a bile duct blockage concern.
In this age, the first reaction to indigestion or acid reflux seems to be to suppress natural stomach acid with Calcium Carbonate (Tums) or a whole rainbow of OTC or prescription proton pump inhibitors. However, the avoidance of spice as part of an attempt to lower stomach acid may worsen digestion, since bacteria are not killed and large chewed food particles are harder for the small intestine to absorb nutrients. Also, simply popping a TUMS (basically a chalk pill, mmm) is merely treating the symptom of poor diet and lifestyle. The underlying problems(s) causing the digestive issues should be addressed- trust me, I deal with this on a daily basis! :)
Keep in mind that no one-size-fits-all approach can work. Everything depends on your body type. Some people have legitimate acid reflux, esophageal valve problems, or ulcers and should not assume either extreme of over spicing or raising stomach acid, nor completely hinder their body's natural state of chemical digestion with acid-buffering drugs.
I make no assumptions or generalizations, and can only speak from my own experience: I tend towards poor digestion. I myself benefit from a bit more spice, apple cider vinegar, herbal teas like peppermint and cinnamon, and digestive enzymes. I had acid reflux all the time as a teen. I was so miserable my parents took me to a GI specialist for a barium upper GI series of x-rays to look for ulcers. In the end, after years of thinking TUMS were my best friend, I only eliminated the reflux by elimination of all dairy, stress management (my sister calls me a "stressball"), and adding spices. Hey, a little cayenne pepper is a heck of a lot cheaper than a series of x-rays and the experience of drinking that awful chalky Barium shake :) So cheers to spice, and spice for health.
Other yummy gf eggplant creations:
Book of Yum's Eggplant Parmesan Sans Crumbs (uses dairy and nuts)
Natalie's Baked Eggplant Parmesan or Baked Eggplant Zucchini Spaghetti (uses dairy)
Gluten Free Kay's Stuffed Eggplant
Jeena's Chunky Mediterranean Vegetable Soup Recipe
Karina's Roasted Eggplant Tapenade or Mediterranean Eggplant with Crumbled Beef, Tomatoes and Mint
Read more [Cinda Lou's Kitchen Blues]
Re: [Gluten Free Recipe] Healthy Baked Oatmeal
Quote from: Recipe Bot on August 18, 2008, 12:23:12 AMHealthy Baked Oatmeal
So good! and good for you too! -- posted by Cheffet#22
http://www.recipezaar.com/313178
Studies have shown that a majority of persons with celiac disease are able to eat uncontaminated oats without triggering the undesirable autoimmune reaction.
There are some people with ...
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Leek & Asparagus Risotto in a Pressure Cooker
Leek & Asparagus Risotto in a Pressure Cooker
Using a pressure cooker makes risotto a quick and easy meal that looks and tastes like it took hours! This is a delightful recipe - for something a little different, try adding fresh spinach with the asparagus, or mushrooms with the leeks. -- posted by Spinning Ninny
http://www.recipezaar.com/313917
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)
Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)
My Mom's Eggplant Parmesan is delicious, but it practically takes all day to make, so she hardly ever makes it. This version is simplified for delicious weeknight suppers. Although, if you have time and you want to make your own sauce from scratch, knock yourself out. This recipe is also tailored for my my vegan diet and my hu...
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Brown Soup Stock
Brown Soup Stock
A robust base for many of your soups. There's no need to peel the vegetables as they are strained out at the end of the cooking. Back in the day, this soup cooked all day in the soup well of the stove,but modern cooks may wish to use their crockpot or slow cooker. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chica...
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Gluten Free Peanut Butter Chocolate Chip Cookies
Gluten Free Peanut Butter Chocolate Chip Cookies
Gluten free peanut butter chocolate chip cookies -- posted by Chef #610018
http://www.recipezaar.com/313340
Read more [GF Recipes at The Sensible Celiac]
Gluten Free Pizza Crust
This is based off of a recipe by Carol Fenster in "Cooking Free." -- posted by Emily Elizabeth
Read more [RecipeZaar Gluten Free Recipes]
Healthy Pancakes and Syrup
Hearty, sweet, traditional breakfast that will love your body back! Glycemic, vegan, and calorie friendly pancakes and syrup! Wheat-free, sugar-free, organic, chemical-free; PCOS and diabetic friendly. -- posted by Chef #925484
Read more [RecipeZaar Gluten Free Recipes]
Rebecca Reilly: Gluten-Free Baker
I just bought a copy of Rebecca Reilly's "Gluten-Free Baking" (NY: Simon and Schuster, 2002) and am delighted with it. Baking has never been my strength, even in the days before gluten became our nemesis, so I having several gluten-free cookbooks for my baking library is essential. Reilly is a Cordon Bleu-trained chef, former restaurant owner and caterer and is gluten-intolerant herself, so she is obviously an expert Gluten-Free Baker.
My daughter and I went a little wild at the grocery store in buying up seasonal fruit and couldn't eat up all the blueberries, nectarines and plums we had overbought so I thought I'd make up a dessert and freeze some extras. The cookbook had a lovely photo of a Plum Coffee Cake (recipe on page 62) and after reminding myself to follow the recipe exactly, it came out beautifully. Best of all, Reilly's recipe made two cakes, so we devoured one and I smuggled out the other to frozen for later consumption. 
I'm not going to share the recipe for this excellent edible without the author's permission, but I can recommend her cookbook highly. The recipes are very detailed, but don't have overwhelming, difficult bakery tricks to master, so I found this plum project easy enough. There are also many unusual recipes, like Fresh Nectarine Almond Cake, Crostata di Riso, six kinds of biscotti and Raisin Cream Scones, mixed in with more common recipes, to make the cookbook a worthwhile purchase.
I can, however, pass along the link to four of Reilly's recipes which are posted online at this site. She is going to be a presenter at a Gluten-Free Cooking Expo - what fun! -- in Oakbrook, Illinois on Sept. 12-13,2008. Click on the above link to get her gluten-free recipes for: Moroccan Quinoa, Cream of Vidalia Soup, Brownie Cheesecake and Caldo Verde.
Read more [Wheat Free Meat Free Blog]
[Gluten Free Recipe] Viva Italia Gumbo (Ratatouille W/ Sausage and Chicken)
Viva Italia Gumbo (Ratatouille W/ Sausage and Chicken)
This recipe was one of those culinary revelations created by total accident. I had a bunch of Ratatouille, some sweet Italian turkey sausage and a bunch of leftover chicken and was cooking while drinking (which, for whatever reason, tends to bring out my creative and passionately italian side- although I'm actually the heretical ...
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Healthy Baked Oatmeal
Healthy Baked Oatmeal
So good! and good for you too! -- posted by Cheffet#22
http://www.recipezaar.com/313178
Read more [GF Recipes at The Sensible Celiac]
[Gluten Free Recipe] Black Bean Soup from Dried Beans
Black Bean Soup from Dried Beans
This is a great recipe for black bean soup--takes a little while to cook, but it's dirt cheap, easy, and makes a whole lot. Tastes pretty good too. From Hillbilly Housewife. -- posted by Chef #886285
http://www.recipezaar.com/313163
Read more [GF Recipes at The Sensible Celiac]
Gluten-Free Delights (Cookie Tarts)
These sweet bites of shortbread pastry and jam are perfect to throw together last minute. -- posted by katii
Read more [RecipeZaar Gluten Free Recipes]
White Bean Salad With Roasted Red Pepper Dressing
If you like cannellini beans, you're going to love this! Cannellini beans are also called white kidney beans. They can be found in either the canned veggie isle, or in the Italian food section of your grocer. They are creamy and delicious. The roasted red peppers can be found in the olive section, or you may roast your own. This is a high-fiber, sugar-conscious, gluten-free and vegetarian recipe. The times for this will vary, depending on whether or not you roast your own peppers. Times are for the roasted peppers in a jar. -- posted by FLUFFSTER
Read more [RecipeZaar Gluten Free Recipes]
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