• 30Jan

    Here is the latest Gluten Free Egg Free sugary treat. I had to make some cupcakes pronto since there is a birthday celebration every week and non gluten free cakes would be tempting me at every turn. Now I have a stash stored away in the freezer to bring with me so I don’t feel deprived. Plus, just in time for my own Birthday! :)

    Chocolate Cake or Cup Cakes – GFEF

    1 1/3 cup gluten free flour mix
    2/3 cup Cocoa, sifted
    7/8 cup sugar
    1 1/2 tsp baking soda
    1/2 tsp guar gum
    1/4 tsp xanthan gum
    1/2 tsp sea salt, fine
    3 Tbs melted butter
    2 Tbs oil
    1 Tbs apple cider vinegar
    2 tsp vanilla extract
    3/4 Tbs ground chia seed mixed with 3 Tbs hot water – stir well
    1/2 cup yogurt, or buttermilk
    1/2 cup water

    1. Line a 12 cup muffin pan with paper liners or grease and ‘flour’ a 9″ square cake pan or round cake pan

    2. Preheat oven to 350

    3. Mix together dry ingredients.

    4. Mix together wet ingredients.

    5. Mix wet ingredients into dry ingredients. Stir well.

    6. Fill cup cake pan and bake for 14-16 minutes. Or bake the 9″ cake for 30-35 minutes.

    Servings: 12

  • 20Sep

    Late Summer and early Fall is the time of the year when we can taste the widest variety of fresh vegetables and fruits from our local farmers. On the fruit front: stone fruits of all types (peaches, nectarines and plums), melons, grapes, pears and apples. All are full of health boosting phytonutrients and antioxidants. On the vegetable end of the spectrum you will find greens of all sorts, beans, peppers, eggplants, tomatoes, soft squashes like zuchinni and hard squashes.

    My personal favorite hard squashes are delicata, butternut and the creamy kabocha. In this year’s garden I’ve grown Potimarron squash – a French heirloom variety. I’m looking forward to trying the few that the squirrels left for me.

    Hard squashes are also known as winter squashes – not because they’re harvested in the winter but because their hard shell allows them to be kept through the long winter. Hard squashes are typically harvested from August to late Fall.

    Hard squashes are rich in beta carotene (the precursor to vitamin A), vitamin C, potassium and fiber. With it’s sweet flavor, it’s often associated with dessert, but this orange fleshed vegetable would be a nutrient rich addition to your diet in place of potatoes or other starchy foods.

    Easy to prepare, you can cut into chunks and roast or steam. Add a tiny pat of butter or extra virgin olive oil so you can absorb the fat soluble vitamins. As well, use a sprinkle of salt and pepper. If you want some spice, a little cinnamon is also a nice addition.

    If you have a bit more time, here’s a recipe for my favorite Thai curry.

    Thai Kabocha Squash & Green Bean Red Curry

    2 tsp coconut or sunflower oil
    2 Tbs. red curry paste – Mae Ploy or Thai Kitchen
    1 cup coconut milk
    1/2 cup water
    1 tsp palm sugar (or substitute sucanat or brown sugar)
    1 Tbs Fish sauce
    1 1/2-lb. kabocha or other winter squash
    1 cup green beans cut into 1” pieces
    1 Tbs Thai basil, chopped (or substitute Basil and a few leaves of mint)

    Peel and cut the kabocha into 1 to 1 1/2-inch chunks. Trim green beans into 1 inch pieces.

    Heat oil in a medium pot over medium-high heat. Add the red curry and stir for a few seconds, then add the water, coconut milk and fish sauce.

    Add the kabocha chunks. Stir into the sauce. If there is not enough sauce to barely cover the squash pieces, add a little more water.

    Kabocha Curry

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  • 16Sep

    Here is a simple and tasty way to prepare fish fillets that was a big hit at last night’s WCRC cooking demo . You can use other types of fish as well – wild salmon, black cod, sea bass, rock cod, mahi – or ling cod which is what I had for breakfast this morning over a bed of butter lettuce. Yum!

    Sake Soy Poached Mackerel
    4 servings

    1/3 cup soy sauce
    1/3 cup sake or dry (fino) sherry
    1 tablespoon sucanat or brown sugar
    2 tablespoons rice vinegar or white wine vinegar
    5 or 6 thin slices fresh ginger
    Strips of zest from 1 lemon
    3 or 4 crushed garlic cloves
    4 mackerel fillets, about 1 pound total, skin on

    Cooked rice for serving or for low carb serve on a bed of your favorite lettuce
    Chopped scallions, sesame oil and sesame seeds for garnish

    In a 12-inch skillet with a cover, mix together all ingredients except fish, rice, sesame seeds, sesame oil and scallions. Add 1/2 cup water. Bring to a boil and simmer over medium heat for about 5 minutes, uncovered.

    Gently place fish skin-side down into poaching liquid and simmer until cooked through, 5 to 8 minutes. Remove to serving platter.

    To serve: place a fillet and a spoon or two of the poaching liquid onto a mound of rice or greens; garnish and serve.

    PS – This morning, so I could multi-task, I used the oven. Put the fillets in a 9 x 9 baking dish, pour poaching liquid over and put in a 325F oven for about 20 minutes (these fillets were thick.) When I got out of the shower, a nice breakfast awaited.

  • 20Aug

    Here is a new favorite that I like to make and freeze up in small portions for later breakfasts or lunches.

    Egyptian Lentil Soup
    6 servings

    1 tablespoon extra virgin olive oil
    1 large onion, diced
    1 medium carrot, diced or sliced
    1 stalk of celery, diced or sliced
    2 teaspoon ground cumin
    2 cups dried orange lentils (dal), washed in several changes of water until water runs clear. Drain.
    1/3 cup brown rice, washed in several changes of water until water runs clear. Drain.
    2 medium tomato, seeded and cut into chunks
    1 medium potato, diced
    2 teaspoons sea salt
    4-5 cups vegetable stock or water
    Optional Garnishes
    1 tablespoon chopped fresh parsley, cilantro or mint
    Lemon wedges

    In medium pot over moderately high heat, heat olive oil. Add onion, carrot and celery. Sauté until onions are golden, add cumin and sauté a few more minutes. Add tomato, potato, vegetable stock, sea slat, lentils and rice – bring to boil. Cover and simmer 30 to 40 minutes, skimming any foam that forms on top.
    When lentils and rice are soft and falling apart, finish seasoning with salt and pepper to taste.
    Ladle soup into bowls and sprinkle with chopped parsley and a lemon wedge on the side.

  • 19Aug

    It was another fun evening last night at WCRC where I had a chance to talk about stone fruit and demo three of my favorite stone fruit recipes. In this post, I’m sharing the recipe for Peach Shortcakes which by the way features Gluten Free Buttermilk Biscuits!

    We’re quickly racing towards the end of Peach season so get over to your local Farmer’s Market now where you will find the sweetest ripest peaches.

    The great thing about this gluten free buttermilk biscuit recipe is you can mix all the dry ingredients with the butter then store the dry mix in your frig or freezer. Now you have your own all purpose biscuit, pancake, waffle, cobbler topping mix…a Gluten Free ‘Bisquick.’ When you want to make any of the above mentioned, just mix in enough buttermilk or thinned down yogurt to the appropriate consistency. If you aren’t into gluten free, here is a waffle mix that my Mom loves.


    Peach Shortcake

    Gluten Free Buttermilk Biscuits

    1 ½ cup brown rice flour
    1 cup tapioca flour (starch)
    ¾ cup cornstarch
    ½ cup glutinous rice flour (sweet rice flour)
    ¼ cup flaxmeal
    3 tablespoons sugar
    1 ½ teaspoons baking soda
    4 teaspoons baking powder
    1 ½ teaspoons xanthan gum
    1 ½ teaspoon sea salt
    ½ cup cold unsalted butter — cut into bits (1 cube)*
    2 cups buttermilk — or yogurt thinned with water to buttermilk consistency*
    ½ teaspoon vanilla

    Heat oven to 425F

    In a medium size bowl, mix together dry ingredients.
    Cut in the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in the buttermilk until the dry ingredients are just moistened.
    Drop 1/4 cup scoops of batter 2 inches apart onto a parchment lined baking sheet. With a damp knife, press down the center to flatten a bit.
    Bake for 10-12 minutes or until golden brown.

    For cobbler topping add 1/3 cup additional buttermilk.

    *For Dairy free use ghee or non trans fat shortening in place of the butter and 2 Tb of vinegar in water or alternative ‘milk’ (rice, almond, hemp, etc) in place of the buttermilk.

    3-4 ripe peaches, washed
    1/3 cup raw organic sugar, more or less to taste
    ¼ tsp almond extract
    dash of cinnamon & nutmeg (optional)
    pinch of sea salt

    In a large bowl, cut peaches into thin slices one to two inches long. Add remaining ingredients and gently mix together. Let sit for 30 minutes. Refrigerate until ready to assemble shortcakes.

    Whipped Cream
    2 cups of heavy cream
    1 Tbs powdered sugar or other sweetener like maple syrup
    dash of vanilla

    Put cream, sugar and vanilla in a medium bowl. Whip with a whisk until soft peaks form. Best to use right away. Refrigerate until ready to assemble shortcakes.

    Assembling Shortcakes

    Split biscuits in half.
    Spoon some peaches and juice on the bottom half. How much is up to you.
    Place a dollop of whipped cream on top of the peaches
    Place the top half of the buttermilk biscuit on top and repeat with peaches and whipped cream.
    Once assembled, peach shortcakes should be eaten within 30 minutes as they will begin to soak through the biscuits.

    About 10-12 peach shortcakes.

  • 15May

    I love a good sandwich. Going gluten free has been relatively easy – not really but now I can usually do without cakes and cookies – besides there are some decent gluten free versions of those. One thing I have been missing is bread. Most commercial gluten free/egg free breads are dense and not so appealing. I decided to give making my own a go so of course hit google. I found this recipe and with the raves on the comments section I had to give it a try.

    The first loaf was great but didn’t rise so much – I think because I mistakenly used potato flour instead of potato starch. The house filled with the aroma of fresh baked bread! I had tears in my eyes…not really but it does sound dramatic 😉 The next loaf was a winner – as in taller though it is a relatively short loaf so sandwiches are a bit small – portion control, HA!
    I made some adjustments to the recipe and made this recipe for 1 loaf. Give it a try and let me know what you think.

    * Exported from MasterCook *
    GF EF Sandwich Bread
    Recipe By     :
    Serving Size  : 12    Preparation Time :0:00
    Categories    :
    Amount  Measure       Ingredient — Preparation Method
    ——–  ————  ——————————–
    3/4           cup  millet flour — 3 oz
    3/4           cup  tapioca flour — 3 oz
    3/4           cup  potato starch — 3.3 oz
    1/2           cup  sorghum flour — 2 oz
    1/4           cup  teff flour — 1.13 oz
    2          teaspoons  xanthan gum
    1           teaspoon  sea salt
    1/2      teaspoon  baking powder
    1/4           cup  sugar
    1         tablespoon  yeast — proof in 1/4 c warm water with pinch of the 1/4c sugar
    1         tablespoon  extra virgin olive oil — or melted butter
    1                cup  water — warm; or 3/4c water + 1/4 c yoghurt
    2        tablespoons  flax seed — ground + 1/4 cup hot water stir til gelatinous
    Grease 9 x 5 x 3 pan with butter or vegetable oil and dust with rice flour
    Mix together dry ingredients
    Mix together wet ingredients
    Add wet to dry
    Bake at 375 for 50-60 minutes
    – – – – – – – – – – – – – – – – – – –
    Per Serving (excluding unknown items): 67 Calories; 2g Fat (21.8% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
    NOTES : variations:
    Rye bread – add 2 1/2 tsp caraway seeds, 2 t molasses, 1T cocoa
    For cinnamon roll dough – replace 1T EVOO with 2T butter
    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

    Gluten Free / Egg Free  Sandwich Bread

    Amount Measure Ingredient — Preparation Method

    ——– ———— ——————————–

    3/4 cup millet flour — 3 oz

    3/4 cup tapioca flour — 3 oz

    3/4 cup potato starch (not flour!) — 3.3 oz

    1/2 cup sorghum flour — 2 oz

    1/4 cup teff flour — 1.13 oz

    2 teaspoons xanthan gum

    1 teaspoon sea salt

    1 tablespoon yeast — proof in 1/4 c warm water with pinch of the 1/4c sugar

    1/4 cup sugar

    1 tablespoon extra virgin olive oil — or melted butter

    1 cup water — warm; or 3/4c water + 1/4 c yoghurt

    2 tablespoons flax seed — ground + 1/4 cup hot water stir til gelatinous

    Grease 9 x 5 x 3 pan with butter or vegetable oil and dust with rice flour.

    Mix together dry ingredients

    Mix together wet ingredients

    Add wet to dry.

    Let rise in a warm place until the bread is just to the top of the pan – about 1 – 1 1/2  hours.

    Bake at 375 for 50-60 minutes. The bread is done when you tap it and it sounds hollow.

    I made this variation on Monday so I could have pastrami sandwiches:
    Rye bread – add 2 1/2 tsp caraway seeds, 2 t molasses, 1T cocoa

    After the bread has cooled I slice it thinly and put in the freezer. When I want to make a sandwich or make toast I just take out what I need.

    I’ll post a picture when I make another loaf.

  • 22Apr

    This is a variation on a recipe I developed for a cooking demo at the Women’s Cancer Resource Center last night on Southwest Cuisine – today’s lunch so P can try them. This version uses ground flax in place of the egg and yogurt + water in place of the buttermilk. I used flax because I am sensitive to eggs and yogurt because it was on hand.

    Gluten Free Blue Corn Griddle Cake

    Gluten Free Blue Corn Griddle Cakes

    1 cup blue cornmeal (organic from Arrowhead Mills)
    1/2 cup brown rice flour (or amaranth)
    1 teaspoon sea salt
    3/4 teaspoon baking soda
    1/2 teaspoon ground black pepper

    2 tablespoons unsalted butter, melted
    2 tablespoons ground flax seed mixed with 1/4 cup warm water
    3/4 cup whole milk yogurt
    1/3 cup water
    1 cup frozen cut corn (or fresh)
    1/4 cup scallions, sliced
    1/4 medium jalapeno pepper, finely diced
    1/2 cup Monterey jack or Mexican cheese blend, grated

    Extra virgin olive oil for cooking griddle cakes

    Combine dry ingredients (cornmeal through pepper) in bowl and set aside. In a separate bowl, whisk together wet ingredients (butter through cheese). Fold the dry ingredients into the wet.

    Heat a cast iron griddle to medium high heat. Lightly coat the griddle with olive oil. When the griddle is hot, make a griddle cake with ¼ cup of batter. When they are ready to flip, little bubbles will start to appear on the top of the cakes (and the bottoms will be slightly browned) – about 3 to 4 minutes on the first side. After flipping, you can check the bottoms of the cake for doneness – this will take about an additional 3 minutes per cake.

    Makes about 12 cakes. Serve hot.

  • 16Apr

    The search was on…too many over-ripe bananas and unable to rely on the standby banana bread recipe due to the need to avoid gluten and eggs.

    Here is what I ended up with:

    Gluten Free Banana Chocolate Bread

    1 1/2 cup millet flour
    1 1/4 cup brown rice flour
    1/4 cup teff flour
    1/3 cup sugar
    3 Tbs ground flax seed
    2 1/2 tsp cinnamon
    1 Tbs baking powder
    1/2 tsp xanthan gum
    1/2 tsp Redmond Real Salt
    3-4 very ripe bananas
    1 1/4 cup water
    1/4 cup butter, melted
    1 tsp vanilla extract
    2/3 cup semi sweet chocolate chips

    Preheat oven to 350F

    Mix all the dry ingredients in a large bowl.

    Mash the bananas and mix with the water, vanilla and butter.

    Mix the banana mixture into the dry ingredients. Fold in the chocolate chips.

    Pour batter into a well buttered and rice floured 9x5x3 loaf pan.

    Update: I have used a 9 x 9 square pan and it works well too.

    Bake at 350F for 50-70 minutes – until a knife poked into the center comes out clean.

    Cool in the pan for 20 minutes then finish cooling on a rack. Best to slice when fully cool but who can wait…

    Gluten Free Banana Chocolate Bread

  • 18Feb

    Most folks these days are mineral deficient. Minerals, as in: calcium, magnesium, potassium, iron, iodine, sodium, zinc, selenium, etc….What’s the big deal you may ask? Minerals are needed not just for our bones but for our muscles to contract and relax, for all enzymes to function properly, nearly every physiological process involves a mineral.

    One of the best ways to get minerals is to eat lots of vegetables and some fruits. If you want a mineral packed source – turn to the sea.

    Sea vegetables or seaweed are actually algae and contain nearly all the minerals needed by humans. These mineral include: calcium, magnesium, sodium, potassium, iodine, iron, zinc and numerous trace minerals. Sea vegetables also contain important vitamins: beta carotene, B1, B2, B6, niacin, vitamin C, pantothenic acid and folic acid. It also, contains varying amounts of protein depending on type with the some red algae having amounts comparable to legumes.

    Common sea vegetables are brown algae: arame, hijiki, kombu (aka kelp), wakame, agar-agar; and red algae: dulse, irish moss (carrageen) nori (aka laver).

    Of note hijiki contains high amounts of calcium; kelp or kombu contains high amounts of magnesium; dulse is high in B6, iron and potassium.

    Health Benefits include aiding in detoxification of the body (binding to heavy metals), source of minerals, support digestion, support the immune system, beneficial for bone, anemia, aid with hormone balance, may aid with weight loss by induce fat burning, lowering cholesterol, stabilizing blood sugar, reducing blood pressure and reducing risk of metabolic syndrome.

    One study showed the ability of iodine or iodine-rich seaweed to inhibit breast tumor development: Smyth PPA. The thyroid, iodine and breast cancer. Breast Cancer Res. 2003;5:235-238.

    Sea vegetables are also a source of lignans (also found in flax seed) which are thought to play a role in preventing certain types of cancer, particularly breast cancer.

    Here are some easy ways to incorporate sea vegetables into your diet
    · Add a piece of kombu or kelp in a pot of beans, soups and stocks
    · A pinch to a handful of most any sea vegetable to any long cooked dishes such as lentil & bean soups, stews, chilis, etc
    · Sprinkle flaked or cut up pieces of sea vegetables on salads, over rice or other grains.
    · Use flaked sea vegetable as a seasoning in place of salt
    · Add a small amount into baked goods
    · Add to a sandwich
    · Dry into snack chips

    This is a favorite soup recipe which features laver or nori:

    Laver Egg Drop Soup
    4 servings

    3 eggs
    4 cups chicken stock
    4 sheets of nori, torn into small pieces
    1 Tbs corn starch
    1/2 tsp grated ginger
    1 Tbs soy sauce
    1 Tbs shaoshing wine or sherry
    3 scallions, sliced
    ¼ tsp ground white pepper
    ¼ tsp toasted sesame oil

    Stir together 1/2 cup of chicken stock with the cornstarch, set aside.

    Lighty beat eggs.

    In a medium size pot, heat together remaining chicken stock with ginger,
    soy sauce, pepper and wine with the nori pieces. Bring to a boil, stir in the
    cornstarch slurry. Let simmer. Add the scallions.

    Turn off heat. While stirring the soup in a clockwise direction, slowly
    add the egg in a thin stream. Garnish with a few drops of sesame oil.
    Serve immediately.

  • 30Nov

    I can’t remember last year’s best ever cranberry sauce so I winged it and came up with this one. Don’t worry, the jalapeno won’t make it spicy hot.

    Cranberry Apple Chutney

    1 (12 ounce) package fresh cranberries
    1 apple (diced, 1/4 – 1/3″) – I used an heirloom apple – Arkansas Black
    1 jalapeno pepper (finely diced)
    1/3 cup sugar
    1/4 cup orange marmalade
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/3 cup cider vinegar

    Place everything in a sauce pan over medium heat. Simmer until it thickens, about 15-25 minutes.