Those of us who have been eating gluten-free for awhile know there is an abundance of gluten-free baked goods available. The general public though is just catching on.
In today’s NY Times, the Dining section covers the gluten-free baked goods market, including a couple of recipes and book/website references.
Here is a quick and easy recipe from Jennie Lieu!
Ingredients:
6-8 tomatoes
1 package ground turkey (1-2 lbs)
1 finely chopped onion
minced garlic to taste
GF fish sauce (substitute with GF soy sauce or salt)
black pepper
GF clear vermicelli noodles (optional)
2 eggs
Instructions
1) Slice the tomatoes in half, and use a spoon to carve out the meaty middle to create cup shapes
2) In a sauce pan, sauté the onions and garlic until soft and brown. Set aside.
3) In a large mixing bowl, add the ground turkey, crack the 2 eggs, onions, garlic, 8-10 dashes of fish sauce (or 1-2 teaspoons of salt), cracked blacked pepper, vermicelli noodles. Mix well with a fork.
4) Stuff the tomato halves with the mixture making sure to pack it tightly with a fork.
5) Heat a large frying pan on medium-high and cook the tomatoes with the mixture side face down for 6-8 minutes. Then flip and cook for an additional 6-8 minutes.
6) Serve the stuffed tomatoes with steamed rice or eat it as is!
Make GF red velvet cupcakes using your favorite gluten-free yellow or white cake mix!
Ingredients:
For the frosting (you can also buy this already prepared):
Directions for the cake:
Directions for frosting:
This recipe was modified from recipes found on allrecipes.com.
Who doesn’t love pie? Well…I actually never really cared for it, that is until sometime after I couldn’t have it. I had tried pumpkin and sweet potato pie, but was never interested in other fruit or nut pies- I guess they seemed too healthy.
Heather has experimented with making gluten-free pies, and over the holidays this year, she made me my first pecan pie–gluten-free of course.
She adapted this recipe from the Foodnetwork.com.
She used a pre-made gluten-free crust from Whole Foods, and made the pie dairy-free by substituting the butter with a vegan substitute. She also used agave nectar instead of corn syrup as a sweetener.
The result: Pecan pie is my new favorite. And now, I actually like the fact that I can justify it as being health food because it’s topped with nuts…
My friend and neighbor, Peggy, made me an awesome gluten-free and dairy-free cake for my birthday party last month. She worked on it all day and impressed everyone with this beautiful chocolate-on-chocolate cake! I didn’t ask for the recipe because I don’t stand a chance of pulling this off, but if you’re interested, let me know and maybe I can get her to share!
Recently I’ve been using my Crockpot, or slow cooker, quite a bit to create meals to bring for lunch. It’s also an excellent way to cook a meal for a party when you don’t have time to prepare something after work. I’ve made everything from jambalaya, to chicken curry and this pulled pork recipe.
I served the pulled pork on top of pre-cooked polenta, mixed with parmesan cheese and a half cup of almond milk, with coleslaw on the side. It can also be served as a sandwich, in your favorite GF bun. You can cook this the night before you want to serve it, as it tastes great the next day. Here’s the recipe to feed about seven:
Quinoa, a small grain high in fiber and protein, is one of my new favorite staples. You can sprinkle it on salads for more protein and fiber, or, make it into a sweet or savory meal by adding fruit, nuts or vegetables. I use a rice cooker to cook mine, but most people boil it. Quinoa can be pricey at whole foods stores or supermarkets, but I was able to pick up a huge bag at Costco for a fraction of the cost.
Here is a recipe using quinoa, from my friend Jennie Lieu (she calls it an accidental, gluten-free dinner):
“When I get home from work, I can’t wait to eat dinner. When I’m hungry, I’m HUNGRY. I want to make something that is not only hearty, but also quick! Who needs Rachael Ray’s 30 min meal, when you can have my 20 min meal. Just chop fast. And best of all, this accidental recipe was made out of ingredients that I just always have lying around my fridge/pantry.”
Quinoa Pilaf with Orange Roughy
For the Quinoa – Ingredients:
1 cup quinoa
1 cup peas (frozen is fine)
1 cup corn (I used the roasted frozen corn from Trader Joe’s for extra flavor!)
sun-dried tomatoes
Any other veggies you have lying around the fridge
2 cups chicken broth
cumin
chili powder
Melinda’s brand chipotle hot sauce
truffle salt (obviously can be replaced with regular sea salt)
pepper
For the real simple fish
olive oil
salt
pepper
orange roughy (or your fav light fish)
lemon
Put the quinoa, chicken broth in pot until it starts to boil, turn down the heat to a simmer, cover for 15 minutes. While waiting for the quinoa to cook, heat up a pan to high. Pat the orange roughy really dry before adding to the pan so you can ensure you get a nice brown sear. Add olive oil, put orange roughy on hot pan, add salt, pepper to taste, squeeze lemon on it. 3 minutes on first side. While waiting for first side of fish to cook, add the peas, corn, tomatoes, dash of cumin, chili powder, several dashes of chipotle hot sauce (or as hot as you can handle it), salt, pepper. Stir it all together and put the lid back on the pot. Flip the other side of the fish, and let cook for the remaining 3 minutes. Serve the quinoa pilaf with the fresh off the hot pan fish! Add more hot sauce if you like it spicy like me! Enjoy!
Restaurants serve many meats with au jus sauce, in other words, the juice from the meat. Often times, au jus contains soy sauce or flour for thickening. When ordering out, make sure to ask if it contains gluten.
If you’re cooking at home, you can try a variation on the au jus – you can add red wine to the meat’s juice. Another sauce I suggest is making a red wine reduction by boiling wine (great use for leftover or days old wine) with corn syrup. For every cup of wine, add one tablespoon of corn syrup and boil until it’s reduced to a syrupy sauce. This goes great on beef!
I was at Whole Foods and picked up this flat, hard piece of Super Seed Mochi. The package calls them Bake and Serve Rice Squares. Made out of brown rice, the mochi has added essential fatty acids, hemp and flax seeds.
To bake, you cut the mochi into one inch pieces and bake for about 8 minutes. The mochi expands, almost forming a hollow, bun like shape. This mochi is not like sticky dessert sushi, but more like bread with a crunchy outside and chewy inside. I tried putting olive oil and salt on one piece and honey and cinnamon on another. Both sweet and salty were tasty.
Shaun
Heather