Blue Cheese Polenta with Sauteed Vegetables

To me, this dish is very dangerous. I love Polenta!  I also love cheese... even the stinky stuff... and especially the bluing with fungus stuff.  Part of me is disgusted by it, but the taste, although not even that great, keeps me coming back for more.  It's like that with that really stinky, soft cheese.  It smells horrible, so why do so many people, including me, keep putting it into their mouth when it's available? This meal, on the other hand, smells delicious and tastes amazing!  I think you'll agree.

Ingredients

• 2 tblsp olive oil 
• 3 cups milk
• 1/2 cup water
• 2/3 cup quick-cooking polenta (make sure it's gluten free)
• 2 cups sliced mushrooms (your choice)
• 1 1/2 cups sweet onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 3/4 cup crumbled Gorgonzola cheese

 Cooking Directions

1. Heat 1 tblsp olive oil in heavy skillet
2. Add mushrooms and thyme. Saute until mushrooms are tender (around 5 minutes). 
3. Add remaining 1 tblsp olive oil, onion, bell pepper, garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Saute until vegetables are tender (around 8 minutes).
4. Combine milk, 1/2 cup water, and the remaining salt and pepper in a medium saucepan. Bring to a boil. Stir in the polenta and cook for 5 minutes (stirring frequently). Remove from heat.
5. Stir in the Gorgonzola cheese until fully incorporated.
6. Serve on plates, sided with the sauteed vegetables and enjoy!

Two Birds and a Pig Gluten Free Chili

I don't think I'll ever get bored of experimenting with chili.  It's always so good, makes lots of leftovers, and can be made so many different ways.  I just went with what I had on hand, hoped for the best, and was pleasantly surprised when it ended up exceeding my expectations.  Next time though, I think I'll make it a bit spicier.  I mean, it did make my nose run a bit, but I know I can handle a lot more heat:)

Ingredients

• 6 tblsp oil
• 1 pound chicken (GF chicken sausage, chopped chicken, etc.)
• 1 pound ground turkey
• 1 pound spicy pork sausage (makes sure it's gluten free)
• 2 1/2 tblsp hot chili powder
• 3 medium onion (chopped)
• 3 large jalapeno peppers (seeded and minced)
• 1 tblsp garlic (minced)
• 1 tblsp dried oregano
• 1 tblsp red wine vinegar
• 1 (28 oz.) can crushed tomatoes
• 1 cup water
• 3 bay leaves
• 4 tsp ground cumin
• 1 tblsp brown sugar
• 1 (6 oz.) can diced black olives
• 1 can of dark kidney beans (drained)
• Shredded Cheddar cheese for garnish

Cooking Directions

1. Heat 3 tablespoons of oil in a large pot and brown the chicken, ground turkey and pork sausage. Once browned, stir in the chili powder and set aside.
2. Heat the remaining oil in a large skillet and saute the onions until golden.
3. Add the minced jalapenos and saute for a few minutes; add the garlic and saute for a minute.
4. Add the onion mixture to the meat along with the oregano, vinegar, tomatoes, water, bay leaves, cumin, brown sugar, salt, and olives.  Reduce the heat to a low simmer.
5. Cover and cook for 1 hour, making sure it remains simmering throughout (not boiling). Stir occasionally and adjust seasoning to your taste.
6. Add drained can of dark kidney beans and simmer for an additional 10 minutes, stirring every few minutes.
7. Remove bay leaves and serve topped with shredded Cheddar.
8. Enjoy!

Gluten Free Cheesy Broiled Polenta with Mushrooms

With half of my family living in the deep south, grits and polenta have always been among my favorite side dishes.  In this recipe corn meal takes the main stage in a delicious meal that can be served hot or cold, although bubbling hot is the best!  You can use any kind of mushroom you wish; experimentation is best when tasty.  When using the broiler, make sure to keep a close eye on your polenta, since it can quickly go from a beautiful golden brown to a charred black in a matter of seconds.  Try not to like this one:)

Total Prep Time = 30 minutes
Serves = 6

Ingredients

• 3 cups water
• 1/2 tsp. salt
• 1 cup cornmeal (I used Bob's Red Mill Gluten Free Corn Meal)
• 3 tblsp. olive oil
• 1 1/2 cups fresh mushrooms (diced)
• 1 large garlic clove (minced or pressed)
• 1 tblsp. dry white wine (or water, but wine is better)
•  1/8 tsp. salt (in addition to the salt needed for the boiling water above)
• 1/2 cup smoked cheddar or provolone cheese (shredded)
• ground black pepper (to taste)
• dash of marjoram, basil, or tarragon (optional)

Cooking Directions

1. Bring 3 cups of water and 1/2 tsp. of salt to a boil. When the water is rapidly boiling, add the cornmeal slowly while stirring constantly to avoid creating lumps.
2. Lower the heat and simmer for about 10 minutes, making sure to stir often to avoid sticking, until the polenta is nice an thick.
3. While the polenta is cooking, heat the olive oil in a skillet and saute the mushrooms and garlic over medium heat until the oil is absorbed.
4. Stir in the wine (or water), and 1/8 tsp. salt. Simmer gently for a couple minutes.
5. Preheat the broiler.
6. Spread the polenta evenly in a buttered or oiled flameproof casserole dish.  Sprinkle the shredded cheese on the polenta. Spoon the sauteed mushrooms over the cheese, and top off with another layer of shredded cheese.  Add ground pepper according to your taste.
7. Broil for 3 to 5 minutes, until the cheese is golden brown. 
8. Remove from broiler and top with a sprinkling of marjoram, basil or tarragon if you wish.
9. Serve bubbling hot and pull up the blanket of comfort food you're about to enjoy!

Gluten Free Spicy Potatoes and Cauliflower

Besides holiday meals, I still plan on keeping things vegetarian and gluten free for the foreseeable future.  I was once a vegetarian... back in the day.  My vegetarian diet lasted for 5 of my adolescent years; until I went away to college, had to rely on a meal plan, and would've starved for lack of vegetarian options.  Now, at 36, I'm getting back into it.  Back then it was all about living a kill-free, chill lifestyle, and now it's more about staying healthy (not that a kill-free diet isn't still a nice rationale for being vegetarian).

This cauliflower and potato dish recipe is enough to feed 4 as a main meal, or 8 as an appetizer.  There's a bit more prep than I like, but the finished product is just too good to cut corners and miss out.  Enjoy!

Ingredients

• 1 lb potatoes
• 10 tblsp. peanut or coconut oil
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1/2 tsp. ground tumeric
• 1/2 tsp. cayenne pepper
• 2 fresh green chilli (the hot ones), seeded and finely chopped (WASH YOUR HANDS AFTER)
• 1 large cauliflower, broken into small florets 
• 2 tsp. ground cumin (or cumin seeds)
• 4 garlic cloves, diced or cut into shreds
• 4 tblsp. fresh coriander (or parsley), finely chopped
• salt

Cooking Directions

1. Cook the potatoes in their skins in boiling salted water for about 20 minutes, or until just tender (which means you can put a fork in them easily, but the potato won't fall off the fork). Drain and let cool. When cool enough to handle, peel and cut into 1 inch cubes.
2. Heat 6 tblsp. of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, tumeric, cayenne pepper and chilli. Let the spices sizzle for a few seconds.
3. Add the cauliflower bits and about 8 tblsp. water. Cook over medium heat, stirring continuously, for 6-8 minutes.  
4. Add the potatoes and stir-fry for another 2-3 minutes. Season with salt and remove from heat.
5. Heat the remaining 4 tblsp. of oil in a small frying pan. When hot, add the cumin and garlic and cook until lightly browned.  Pour the mixture over the vegetables. 
6. Sprinkle with the chopped coriander or parsley and serve immediately.

Gluten Free Peruvian Quinoa Stew

I've cooked up a few nice dishes using quinoa in the past.  Once for a cold and fruity salad, and another as an accompaniment for baked fish.  This vegetarian gluten free meal calls for a bit of prep and chopping, but in the end it's all worth it:)

It's the day after x-mas and New Years 2013 is right around the corner.  Make sure to add this to your New Year's Resolution healthy eating meal list; it's a keeper!

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 2 tblsp. oil (vegetable or coconut)
• 2 cups onions (chopped)
• 2 garlic cloves (minced)
• 1 celery stalk (chopped)
• 1 carrot (cut diagonally into 1/4 inch slices)
• 1 bell pepper (chopped)
• 1 cup zucchini (cubed)
• 2 cups undrained canned diced tomatoes
• 1 cup water or GF vegetable stock
• 2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. ground coriander
• 2 tsp. fresh or 1 tsp. dried oregano
• pinch of cayenne (or more if it's what you like)
• salt
• fresh cilantro (optional)
• grated cheddar cheese (optional)

Cooking Directions

1. Using a fine strainer, rinse your quinoa well.  Place it in a pot with the water (1 cup) and cook, covered, on medium-low heat for about 15 minutes or until soft. Set aside.
2. Take out a covered pot. As the quinoa is cooking, saute the onions and garlic in the oil for about 5 minutes on medium heat.
3. Add the celery and carrots to the pot and cook for another 5 minutes, stirring often.
4. Add the bell pepper, zucchini, tomatoes, and water or GF stock. Stir in the cumin, chili powder, coriander, cayenne, and oregano, and simmer, covered, for 10 to 15 minutes (until the vegetables are tender).
5. Stir the cooked quinoa into the stew and add salt to taste. Top with cilantro and grated cheese if you like.
6. Serve up and enjoy!

Gluten Free Red Fried Rice

It's the end of the academic semester, I have about a week and a half left of grading papers and tests, going to meetings, and organizing the mess in my office that has accumulated over the past 4 months.  And then my winter break begins!  I'm seriously looking forward to having some free time to fill.  I plan to get on the mountains to hike and snowboard as much as the weather allows, finish up a few lingering home projects, and spend some time visiting friends I've neglected during the school semester.  I also plan on learning how to create some memorable vegetarian meals and a few new desserts to add to my culinary repertoire; something I've already begun.

This healthy vegetarian dish is very easy to prepare and cook.  It's quite tasty and can be eaten for any meal of the day.  Although I made this a main meal, this is a great side dish as well.  Feel free to add some diced hot pepper and experiment with the amounts of salt and pepper you add.  Although the directions call on you to add the salt and pepper at the end of the process, you may want to season throughout. Enjoy!

Ingredients

• 1 1/2 cups basmati rice
• 4 tblsp coconut oil
• 1 large red onion (chopped)
• 2 red peppers (seeded & chopped)
• 1 lb cherry or grape tomatoes (halved)
• 4 eggs (beaten)
• sea salt and freshly ground pepper

Cooking Directions

• Either combine 3 cups of water and the rice in a rice cooker and press the "on" button, or... wash the rice under cold water. Drain. Bring a large pan of water to a boil, add rice and cook for 10-12 minutes.
• While your rice is cooking, heat the coconut oil in a wok (or deep pan/pot) until very hot (medium/high heat). Add the chopped onions and red pepper and stir fry for 3-4 minutes.  
• Add the halved cherry or grape tomatoes and continue to stir fry for another 3 minutes.
• Pour the beaten eggs in all at once and let cook on top for 30 seconds before you stir it all together. 
• Drain the cooked rice (if not using a rice cooker) and add to the wok.  Toss the rice over the heat with the vegetable/egg mixture for another 3 minutes.
• Season generously with salt and pepper and serve at once.

Gluten Free Chicken Fiorentina

Nothing exemplifies comfort food more than an aromatic herbed chicken dish like the one I'm about to share with you.  This recipe takes a little more than an hour from start to finish, but is worth every second of your time.  When you rub the salt and pepper into the chicken skin and flesh, make sure to cover every bit of chicken. Don't be lazy during this step, for your attention to detail in spicing it up will pay happy dividends when the fork finally meets your mouth:)

Feel free to boil up your own potatoes and mash them up as you see fit.  I, on the other hand, went the easy route by using Idahoan Four Cheese Instant Mashed Potatoes.  They state "gluten free" and are super easy and fast to make, and actually taste pretty good.  Also, cook using the same white wine that you'll enjoy drinking with your meal. In other words, pick a tasty white wine that's made for drinking, not cooking.

You're going to love the way this dish fills your house with the warming scent of rosemary and chicken. Enjoy!

Ingredients

• 1-2 pounds of Chicken; enough chicken pieces to individually cover the bottom of the big pot you'll be cooking with
• 4-5 thick sliced spring (green) onions
• 1 cup white wine
• enough olive oil to cover the bottom of your cooking pot
• 1 tblsp. fresh chopped rosemary
• 1/2 tsp. grated lemon rind
• 1/2 cup gluten free vegetable, chicken or beef broth
• salt and pepper

Cooking Directions

1. Cut off any loose, hanging fat from chicken.  Rub chicken pieces with salt and pepper.  Really get the salt and pepper all over the skin, flesh, and into every crevice. 
2. Heat the olive oil in your cooking pot (medium-high heat). Once hot, add the chicken and arrange so that each piece has one side completely cooking in the oil.  Saute the chicken until golden brown and turn over.
3. Add the chopped spring onions and rosemary, and saute for another 4 minutes.
4. Pour in your white wine, let it cook and reduce for 3 or so minutes.  Add the broth, reduce the flame to medium-low, cover and gently cook for about 35 minutes.
5. Add the grated lemon rind, cover and cook for an additional 5 minutes.
6. Serve it up hot with some mashed potatoes and get down to business!

When first dealing with a gluten free diet, keep things simple and delicious!

When first switching to a gluten free diet, it can be tough to see your new world through "cup half full" lenses.  Most people initially obsess over all the things they will now miss out on, especially things like beer, pizza and baked goods.  So they try to replace all they lost by baking a lot of GF breads and pastries, searching in vain for local distributors of gluten free beer, and researching all the local restaurants with GF menus.  All of which are great things to do to make one's new dietary reality more tolerable, but what people often overlook is the ease of making and eating great food that is naturally gluten free.

Having a range of quick and easy-to-make meals is a must for everyone suffering from gluten sensitivity issues.  I've accumulated quite a few over the years, but this is one of my frequent flyers.  There are so many ways to use 100% corn tortilla, and this is absolutely my favorite! I can whip this meal up in 5 minutes flat!  Try it you'll love it:)

Ingredients:

• Corn Tortillas
• Eggs
• Diced Tomatoes
• Spray-Oil (canola or olive)
• Garlic Powder
• Salt & Pepper
• Dried Basil
• Cheese (your choice)
• Hot sauce (most brands are naturally gluten free)

Directions:

1. Have one large and one small frying pan over medium high heat.  
2. Spray the small frying pan with olive oil or any other spray-on oil (making sure that it's GF).
3. Dice up some tomato and dust with dried basil
4. Once hot, crack two or three eggs onto the small frying pan.  Add some salt, pepper and garlic powder.
5. Spray each side of your corn tortillas and throw onto large frying pan.  Once the tortilla begins to look a bit bubbly, turn over and throw some cheese on them. Turn the heat down to low.
6. Once the eggs are cooked (whole or scrambled, it doesn't matter), remove the tortilla from the pan and place on a large plate.  
7. Add some tomato, hot sauce, and then your eggs.
8. Eat and love it!

Lamb or Pork Pilaf with Apricots and Raisins

When I first thought of putting this dish together, I wondered how well the flavor of the apricots, raisins and pork would complement (or not) each other.  I went with the pork instead of the lamb, not because I preferred using pork, but because Acme was completely out of lamb:(  This dish came out delicious, so no loss at all, but next time I'm definitely going for the lamb.

I decided to use dried apricot halves.  You might want to cut up the dried apricot into small bits, but if you're cool with big bite-fulls of sweet and plump apricot throughout your Pilaf (like I am), don't change anything.  Although golden raisins would be ideal, dark raisins work just as nicely.  This dish is a unique amalgamation of flavors, but they're all yummy!  Prepare to surprise your palate with something very different:)

Enjoy!

Prep Time = 20 minutes
Cooking Time = 50 minutes
Servings = 4+

Ingredients

• 2 tblsp butter or margarine
• 1 cup long or short-grain brown rice
• 1 large yellow onion (finely chopped)
• 2 tblsp fresh ginger (minced) 
• 2 cloves garlic (minced)
• 2 cups gluten free beef or vegetable stock
• 3 tblsp vegetable or olive oil
• 1 pound pork loin or boneless leg of lamb, cut into 3/4-inch cubes
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 small zucchini (diced)
• 4 oz small mushrooms (halved)
• 1/2 cup dried apricots (chopped or whole)
• 1/2 cup dark or golden raisins
• 1/2 cup minced parsley 

Directions

1.  Melt the butter in a medium-size saucepan over moderate heat. Add the rice, onion, 1 tblsp of the ginger, and the garlic.  Saute until the rice is pale gold... about 3-4 minutes.
2. Add the stock and bring to a boil. Reduce the heat to low, cover it, and simmer for about 30 minutes, or until most of the liquid is absorbed.
3. Meanwhile... heat 1 tblsp of the oil in a 12-inch skillet over moderately high heat for 1 minute. Sprinkle the pork or lamb with salt and pepper, and then add to the skillet... brown the meat on all sides (about 10 minutes).
4. Using a slotted spoon, transfer the meat to a plate lined with paper towels and set aside.
5. Add the remaining oil to the skillet, reduce the heat to moderate and heat for 1 minute. Add the zucchini and the remaining ginger and saute until the zucchini is softened (about 3 minutes).  Add the mushrooms and saute until tender (3 to 4 minutes more). Set aside.
6. Add the apricots and raisins to the rice, cover and continue cooking until all the liquid is absorbed (about 10 minutes more).
7. Return the meat to the skillet, add the rice mixture, toss well to mix, and heat just to serving temperature (uncovered), over medium heat.  
8. Stir in the minced parsley.
9. Serve and enjoy!

Gluten Free Cheesy Shrimp & Grits

After seeing a shrimp and grits dish whipped up on one of my favorite Food Network shows, I just had to see what the fuss was all about.  The recipe is easy, relatively quick to put together, and sooooo good! Feel free to double the amount of shrimp I used. The more shrimp the merrier!  I decided to mix everything up together, but you can opt to top the cheesy grits with the shrimp mixture and eat it that way. Either way I'm sure you won't be disappointed:)  You can use any GF corn grits you want, but I used Bob's Red Mill GF Grits.

Ingredients

• 4 cups water (+ more to keep grits moist)
• 1 cup grits (aka polenta)
• 3 tblsp butter
• 2 cups shredded sharp cheddar cheese
• 1 1/2 pounds large shrimp (peeled and deveined)
• 6 slices bacon - pork or turkey (chopped)
• 4 teaspoons fresh lemon juice (from 1 lemon)
• 2 tblsp parsley (chopped)
• 1 cup scallions (thinly sliced)
• 2 garlic cloves (minced)
• Salt & Pepper

Directions

1. Bring water to a boil. Add some salt and pepper and the grits. Cook for 20-25 minutes.  If grits start to look dry, keep adding splashes of water to keep it moist and creamy. 
2. Meanwhile...  Rinse shrimp and pat dry. 
3. Fry the bacon in a large skillet until browned; drain well and chop up. 
4. In the bacon grease, cook the shrimp on medium heat until pink.  Add the lemon juice, chopped bacon, chopped parsley, scallions and garlic.  Saute for another 3 minutes.
5. Remove grits from the heat and stir in the butter and cheese.  YUM!
6. Either mix up everything together, or spoon grits into bowls and top with shrimp mixture. Serve immediately and chow down!
7. Enjoy!

Gluten Free Beef and Fresh Herb Stew

I can't believe it's been this long since I've posted a new recipe!  You know what they say...  time flies when you're having fun.  I spent the whole month of May in China; traveling around, exploring, teaching, eating great food...  and I couldn't write about any of it because China has banned all social networking sites, including blogs.  However, I did take lots of pictures, and will be doing a "China Flashback" soon!

After I returned I had to hit the ground running in order to get Helping Hands Books back in order, and to start the dissertation process!  Now I finally feel like I'm back into the groove of things... catching up with friends, and catching up with all my side hobbies, like this one:)

The following stew recipe is one of those dishes that just sings out with the feeling of home-style comfort.  You can use pretty much any kind of herbs you have on hand.  I chopped up a smorgasbord of fresh organic herbs given to us by our friends Chip and Jackie Denoyers.  They are part of a farm co-op and had lots to share.  Fresh herbs are like currency to me.  When I get my hands on them, I just can't let them go to waste.  Besides this dish, I used them in omelets and scrambled eggs, pasta, and even to spice up my typical easy-meal soft tortilla wraps.

Feel free to add as much salt and pepper as you'd like to this dish, or even a bit of cayenne pepper.  Unless you like subtle, earthy flavors, because that's what this stew is all about:)

Roland Gluten Free All Natural Chicken Soup Base, 23 Servings Per 4-Ounce Jars (Pack of 6)


Ingredients

• 2 large onions (diced)
• 1/2 pound minced beef
• 3 tblsp oil
• 1 1/2 tblsp ground tumeric
• 1/2 cup yellow split peas (or Dal)
• 5 cups water or GF chicken/vegetable stock
• 3 tblsp parsley or thyme (chopped)
• 3 tblsp rosemary (chopped)
• 3 tblsp chives (chopped)
• 3 tblsp mint (chopped)
• 3 saffron strands, dissolved in 1 tblsp boiling water
• 1 tblsp butter
• 2 garlic cloves (chopped)
• Sea salt and freshly ground pepper

Directions

1. Dice up one of the onions. Heat the oil in a pan and fry the chopped onion until golden brown. Add the tumeric, split peas (Dal) and water... bring to a boil then reduce the heat to simmer - simmer for about 20 minutes.
2. Meanwhile... dice up the other onion and throw it into a bowl.  Add the minced beef, salt and pepper to the bowl and mix well.  
3. Once the 20 minute timer goes off, form the beef/onion mixture into 1-inch sized balls and carefully place into the simmering liquid. Once all the little meatballs are in the pot, set the timer for another 10 minutes.
4. After the timer rings, add the rice, parsley, rosemary, and chives. Simmer for 30 more minutes, or until rice is tender, stirring frequently. 
5. Melt the butter in a small pan and fry up the chopped garlic.  Stir in the mint and the saffron.  Add the garlic butter mixture to the soup and stir well.  
6. Ladle into soup bowls and garnish with mint if you have any left. 
7. ENJOY!

Gluten Free Spicy Shrimp in Chile Sauce

I've been experimenting a lot lately in the kitchen; using different kinds of GF noodles, and definitely spicing things up more than usual.  So far I've been super pumped with 3 out of the 4 new dishes I've created.  This dish uses fish sauce.  I've had a bad experience with fish sauce in the past, so I was hesitant at first adding the pungent, oddly colored substance. My bad fish sauce experience took place at a Thai restaurant. In order to assure that my pad thai didn't contain gluten, I provided my own gluten free soy sauce and fish sauce.  I don't know if they were offended or what, but my pad thai was so sickeningly fishy I almost passed out from nausea.

However this dish, which includes fish sauce, is ridiculously delicious!  It's a bit spicy but spice is good right?

Ingredients

• 3 tblsp water
• 2 tblsp vegetable oil
• 2 tblsp sugar
• 1 small onion (red or white), cut lengthwise into 1/2-inch wedges
• 3 garlic cloves, finely chopped
• 1 1/2 pounds large shrimp, shelled and deveined
• 2 serrano chiles, seeded and finely chopped 
• 1/2 tsp chili sauce
• 1 1/2 tblsp GF fish sauce (just check the ingredients)
• 1 1/2 tsp freshly ground black pepper
• 4 scallions, cut into 2-3 inch lengths
• 2 tblsp coconut milk mixed with 2 tblsp water
• Steamed rice (for a side)

Cooking Instructions

1. In a small skillet, mix the sugar with 1 tblsp of the water and cook over high heat, stirring until the mixture becomes a dark caramel color (roughly 2 to 3 minutes). Remove from heat and slowly stir in the remaining 2 tblsp of water. Transfer the caramel to a tiny glass bowl (or shot glass).
2. Heat a wok over high heat. Add the vegetable oil and heat until just beginning to smoke. Add the sliced onion wedges and chopped garlic and stir fry until just softened (about 1 minute).
3. Add the shrimp and stir-fry for 1 minute.
4. Add the chopped serrano chiles, fish sauce, chili sauce, black pepper, scallion pieces and liquid caramel and cook over moderate heat, stirring occasionally until the shrimp are pink (about 5 minutes).
5. Stir in the diluted coconut milk, bring to a boil and simmer until the liquid is slightly reduced (about 1 minute).
6. Serve with sides of steamed rice.
7. Chow down and enjoy! :)

Gluten Free Leek, Potato and Bean Stew

We just had a string of cold, wet and dreary days here in Philadelphia.  For me it was a little taste of home... Home as in Syracuse, NY that is, where sunny days only come about about 60 times a year.  For me, although it's a bit strange, there is something comforting about miserable weather.  I think it's because when the weather is at its worst, I tend to appreciate the little pleasures in life even more.  Like cuddling with a partner or a loved one... enjoying a hot mug of cocoa. Or, a steaming bowl of stew.  It was on one of these atypically dreary days in Philadelphia that I decided to whip up a big batch of this stew.  It's inexpensive, and super easy!

The spices make this stew pop for sure, but the combination of leek, potatoes, onions and beans always create a sense of homecoming for me.  There's nothing like the power of food to warm not just one's palate, but one's soul as well.  Everyone who tried this stew absolutely loved it, and I'm sure you will too:)

Total prep and cooking time: 1 1/2 hours
Feeds: About 4 - Want more?, double it up!



















Ingredients

• 1 can cannellini or navy beans (drained)
• 1lb potatoes, skinned, rinsed and diced up
• 3 tblsp vegetable or olive oil
• 1 large onion (chopped)
• 2 leeks (sliced)
• 8 oz. can chopped tomatoes
• 2 tblsp tomato paste
• 4 cups gluten free vegetable broth
• 3 garlic cloves (chopped)
• 1 tsp cumin
• 1 tsp paprika
• 2 tblsp fresh cilantro (rinsed and chopped)
• Salt and Pepper as desired

Cooking Directions

1. Heat the oil in a deep, heavy pot (or dutch oven).  Add the potatoes, onion and leeks and cook for about 10 minutes or until the potatoes are pale golden (stirring occasionally).
2. Stir in the garlic, cumin and paprika and cook for a couple more minutes.
3. Then add the tomatoes, tomato paste, and broth and bring to a boil.
4. Add the beans, cover, and lower the heat to simmer for about 1 hour.
5. Before serving, stir in the cilantro and as much salt and pepper as desired.
6. Be prepared to be comforted and enjoy!

Gluten Free Harvest-Time Chili

I've been all about stews and chili's lately.  The fall colors are starting to arrive, early morning air is crisp with hints of the winter ahead, and I have a growing urge to fatten up and get ready for hibernation.

In just one week my partner and I will embark on an amazing overseas adventure.  For three weeks we'll be exploring and experiencing new and familiar cultures, while Mindy visits all the study-abroad programs affiliated with the university she works for.  While she's taking care of business, I'll continue to work on my dissertation and the presentation I'll be giving at Moravian College when I return.  I can't wait! Especially for the 8-10 hour drive we'll be making from Switzerland to Rome, Italy!!  A dream come true:)

I digress...  back to the food! I whipped this chili up last night and it was killer!  It's cheap, easy,  produces lots of yummy leftovers... perfect for the student on the go.  The only ingredients not in a can are the onions, green pepper and chili powder.  Try this one out as soon as possible. You'll love it!


Ingredients

• 1 pound lean ground beef
• 1/2 cup green pepper (chopped)
• 1/2 cup onion (chopped)
• 2 cans Pinto Beans (un-drained)
• 1 can ( 14.5 oz.) diced tomatoes (un-drained)
• 1 can (11 oz.) sweet corn (drained)
• 1 can (6 oz.) tomato paste
• 1/2 cup water
• 2 tblsp chili powder
• Salt (to taste)

Cooking Directions

1. In a large pot, cook the beef, onion and green pepper until the beef is browned.  Drain.
2. Add the remaining ingredients. Bring to a boil. Add salt to taste. Cover, reduce heat and simmer for 25 to 30 minutes.

Gluten Free Kasha Chili

A lot has been going on these days. Teaching two undergraduate social work classes, one on sexuality and one on research methods.  An upcoming weekend conference to attend where I'm also presenting, a couple more speaking engagements on the horizon, and a dissertation fully underway.  Not to mention the pleasurable effort cultivating some sense of a social life... a remaining New Year's resolution not yet abandoned.  In times like these I love leftovers.  I love not worrying about picking food up, or putting the time into whipping up a meal.  It's nice to know there's tasty food ready and waiting, no effort, no fuss, just eat and back to the busy.

This Kasha chili was deeeeeeee-lish!  I loved the texture of the Kasha mixed in with the ground turkey, tomatoes and beans. Yum!  Want this to be vegetarian?  Leave out the ground turkey and substitute the gluten free chicken stock with vegetable stock.  With the spices in this, it'll be tasty no matter what!

Ingredients

• 1 lb ground turkey
• 2 tblsp olive oil
• 1 14oz. can stewed tomatoes
• l medium tomato (chopped)
• 1 small onion (diced)
• 1 can pinto, black or kidney beans
• 3/4 cup whole uncooked kasha
• 1 tblsp chili powder
• 1 tsp paprika
• 2 tsp minced garlic
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp celery salt
• 1/2 tsp pepper
• 4 cups gluten free chicken or vegetable stock

Directions

1. Heat the olive oil in a large skillet.  Add the turkey and season with salt and pepper. Cook until browned.
2. Add all the remaining ingredients, except the kasha, to the skillet.  Bring to a light boil for 12 minutes.
3. Add the kasha, cover, and reduce to simmer.  Simmer for 10-15 minutes, or until the kasha is tender.
4. Serve and Enjoy!

Bratwurst & Pennsylvania Dutch-Style Sauerkraut

Recently I was asked to review a recipe that will soon be published in a gluten free cookbook. This dish is based on that recipe. Although the original recipe specifically calls for Dietz & Watson Chicken Bratwurst and Dietz & Watson sauerkraut, feel free to use any kind of bratwurst and sauerkraut you want.  Also, feel free to use non-alcoholic  white wine, or even just white grape juice.

This recipe produces a LOT of food, so feel free to cut it in half and easily be able fill up four people's bellies:)  Also, make sure to drain and rinse your sauerkraut well - if not - the vinegar taste will be overwhelming.  This is a complete meal - no side dishes necessary. Enjoy!!

Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 6-8
 

Ingredients

• 2 pounds bratwurst
• 9 slices bacon
• 4 tblsp unsalted butter
• 2 medium sized onions (chopped)
• 2 garlic cloves (chopped)
• 4 cups sauerkraut (rinsed and drained)
• 2 1/2 cups sweet white wine (ex., Riesling), or white grape juice (no sugar added)
• 2 large apples (peeled, cored and thinly sliced)
• 1/2 tsp caraway seeds
• 1 large red skinned potato (about 3-4 oz.) (peeled and grated)
• Salt and Pepper (to taste)

Cooking Directions

1. Melt 1 tblsp butter in a large pot over medium high heat and add the bratwurst and sear until browned. Turn and repeat. Remove the bratwurst from pot and reserve for later.
2. Melt 3 tblsp butter in a large saucepan over medium heat. Add the bacon and cook for 3 minutes, or until crisp.  Add the onions and garlic and saute for 5 minutes or so, or until golden brown.
3. Stir in the sauerkraut, wine (or unsweetened white grape juice), and caraway seeds. Bring to boil over high heat. Reduce the heat to medium and cook for about 30 minutes, or until the stock is reduced by 3/4ths. 
4. Slice and dice up the cooked bratwurst. Add the bratwurst to the sauerkraut. Stir in the apples and grated potato and cook for another 30 minutes, or until the apples and potato are mushy. 
5. Season with Salt and Pepper to taste. 

Green Pork Sausage Chili

Whoa! That was the first reaction I had after the flavors of this chili permeated my taste buds.  I've never made a chili quite like this one, and I've never tasted one quite like it either.  Very spicy, very flavorful, and very rich.  Both my brother and my partner couldn't get enough of it as well.  And although I had hoped to make the leftovers last at least a few days, such was not the case...  it was just too good to last:)

If you're vegetarian, simply substitute the sausage with well spiced tofu, or any other meat-like, non-meat you're fond of.  If you're not that into pork, simply replace it with diced chicken or ground beef.  No matter what protein source you use, the flavors of this dish are sure to please.

Ingredients

• 3 tblsp olive oil
• 3 large celery stalks (diced)
• 1 large green bell pepper (seeded & diced)
• 3 green onions (sliced)
• 2 cloves of garlic (minced)
• 1 lb pork sausage (or ground beef, turkey, tofu, etc.)
• 4 cups (about 3 cans) canned white kidney beans, drained and rinsed
• 1/3 cup hot sauce (your choice, but make sure it's GF - most are)
• 1 1/2 cups water
• 1 1/4 tsp salt
• 1/4 cup parsley (chopped)

Cooking Directions

1. Heat 2 tblsp of olive oil in a large saucepan over medium heat. Add green peppers and celery and cook for 5 minutes.  
2. Add green onions and garlic - cook for 5 minutes, stirring often. With a slotted spoon, remove vegetables and transfer to plate for later.
3. Add remaining olive oil to saucepan. Over medium-high heat, cook the sausage (or other meat/tofu) until well browned on all sides, stirring frequently.
4. Add the cooked vegetables, kidney beans, hot sauce, water and salt. Bring to a boil over high heat, then reduce to low.
5. Cover and simmer for 20 minutes, stirring occasionally.
6. Uncover saucepan and continue to simmer for 5 minutes to reduce liquid.
7. Stir in the chopped parsley, serve, and be prepared for taste explosions to go off in your mouth! 

Shepherd's Pie

I cook a lot for myself. I cook a lot in general, but when it’s primarily for myself I like to make dishes that create a lot of leftovers. I remember when I couldn’t stand eating leftovers. I thought I was too good for them, and would usually throw them out. My mentality changed however, after my gluten-intolerance made it very difficult for me to just go out and grab a quick bite to eat somewhere. Now, if I’m going to be outside of my home for an extended amount of time, I always bring my own food and snacks. It’s not that I can’t go to a store and find something I can eat, it’s just more convenient to be prepared. There’s nothing more annoying than going over the ingredient lists of foodstuff after foodstuff, only to come to the conclusion that gluten is in absolutely everything! Something especially true for pre-packaged food.

This simple recipe for Shepherd’s Pie comes from the book: Easy Cooking With 5 Ingredients, by Barbara C. Jones. This book is no frills, with no pictures or glossy pages. What it has however, is a ton of easy to cook meals. Shepherd’s Pie can be made a ton of different ways. The way I make it here is not for the vegetarians out there. You can substitute the meat with ingredients like seasoned Tofu or beans. The recipe calls for instant potatoes, but since most instant potato products contain some form of gluten, I would recommend using old fashioned mashed potatoes, or find some guaranteed gluten-free instant ones. No matter how you make this dish, you'll most likely have leftovers! It's very tasty... and very filling.

Shepherd’s Pie Ingredients

• 2 cups Mashed Potatoes (instant gluten-free if available)
• ½ cup Salsa, or gluten-free enchilada sauce
• 1 cup Shredded cheese (whatever you like)
• 1 can Whole kernel corn (drained)
• 1 pound Lean ground beef (or turkey, tofu, tofurkey, turducken, etc.)
• Salt & Pepper

If using raw potatoes, you’re going to want to get them cooked and out of the way before starting the rest of this meal. You can make great mashed potatoes by boiling them without skins until soft. Drain them and mash them up in a large bowl, to which you add some butter, a little salt, and milk. Whip it up until it’s light and fluffy. This is to taste, so just add the butter and milk, little by little, until you got what you want. You don’t want potato milk soup!

Preheat the oven to 350º F.

Brown the ground beef in a skillet on med-high. Make sure to chop it up good while it’s cooking. Once the meat (or substitute) if fully cooked, drain the excess grease, and then add the salsa (or gluten-free enchilada sauce) and put back over the flame. Find an 8-inch baking pan, or a nice casserole dish. Put the cooked beef/salsa mixture in the bottom of the pan, then add the corn, then the cheese, and then the mashed potatoes. Sprinkle some salt & pepper on top, along with some more cheese and put into the oven. Bake for 25 minutes or until the top is slightly browned.

*Make sure to check out my other gluten free recipes! Look out for upcoming reviews of gluten free products!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

I got the idea for this dish out of a cookbook my good friend Cheryl Vermilya gave to me a while back. The book’s title is “Low Fat Mexican Recipes" and is full of great food! Cheryl and her husband David are great friends of mine who founded and operate a youth center in Camillus, NY called the Town Shop. If you have some time, click on the youth center’s website link right here: Town Shop Youth Center and check the place out. I spent the majority of my teenage years involved there, and loved every minute!

Now back to cooking! You can make stuffed peppers a variety of ways, but you should always look for wide based bell peppers, so that they stand up easier in the baking dish. I suggest using meat in this recipe, but as usual you can substitute meat with seasoned tofu, beans and corn, or whatever you like really. This dish can be made ahead of time as a planned meal with friends, and kept in the fridge for a day or two before the final baking.

Mexican stuffed peppers ingredients

• 4-8 good sized, wide-bottomed bell peppers (make it colorful if you can!)
  
• 1 pound ground beef, or turkey, or beens and corn, or tofu, etc.
  
• 1 can diced tomatoes, drained
  
• 1 medium diced onion
  
• 1 cup rice
  
• 3 tblsp diced hot chiles
  
• 16 oz. jar enchilada/Mexican sauce (make sure to check those ingredients for evil gluten!)
  
• 2 cups shredded cheddar cheese (chipotle cheddar is choice!)
  

First you want to get a pot of water boiling, and one that’s big enough to fit all of your bell peppers in. Cut the top of the peppers off and scoop out all the seeds. I often get the strays out by filling the pepper up with water and shaking and pouring them out. Submerge all the peppers (minus the tops) in the boiling water for 3-5 minutes. Take them out and place open side down on a paper towel to cool.

Keep the water boiling and throw in the cup of uncooked rice. Set the timer for 13 minutes, and preheat the oven to 350 degrees F.

About the same time as you put the peppers in the boiling water, put a skillet on med/high heat and cook up the meat (or meat substitute). Make sure to chop it up real good while it’s cooking. When using meat, you can just use the juices to cook the chopped onions and hot peppers that you’ll be adding once the meat is nearly all browned. If you make this meatless, you’ll need to add a bit of butter or oil. Cook the meat/onion/hot pepper combo till the onions become semi-translucent. Add the Mexican/enchilada sauce, lower the heat to simmer until the rice is done.

Once the 13 minute timer goes off, drain the rice and throw back into the empty pot. Add the them all together in the pot and stir up. Then add your drained, diced tomatoes and any other vegetable or legume you want. Finally add a couple cups of shredded cheese to the mix and stir it all up.

Take the cooled bell peppers and fill them up with the rice/meat mixture and place them open side up in a baking dish. Make sure that they are steady and won’t easily topple over. Top them all off with a little bit more cheese and throw them in the oven. Bake for 25-30 minutes and you are done. You’ll probably have extra “filling” that can be used in omelets, thrown in corn tortillas for tasty soft tacos, or simply reheated and eaten as is. Enjoy!

Lemon Parmesan Tilapia

This dish is ultra-easy to prepare and make.  In fact, from start to finish, it took me less than 20 minutes.  I had some frozen tilapia fillets that I thawed overnight.  I love cheese, so when I came across this recipe I had to try it out.  After the first bite, I knew this needed to be shared!  I chose to stir fry some french green beans with garlic oil to round out the meal. You're going to love this dish!

Lemon Parmesan Tilapia Ingredients

• 2-2 1/2 pounds Tilapia fillets
• 2-3 tsp. softened butter
• 3 tsp. fresh lemon juice or concentrate (about 2 tsp for concentrate)

Lemon Parmesan Sauce

• 3/4 cup mayonnaise 
• 2 tblsp. fresh lemon juice (or less for concentrate)
• 1/2 cup grated parmesan cheese

Garnish (optional)

• fresh lemon slices
• parsley

Cooking Directions

• Rinse the tilapia filets in cold water and pat dry with paper towels
• Place on baking sheet lined with aluminum foil lightly coated with cooking spray (you don't have to use aluminum foil, but it makes clean-up real easy)
• Turn on oven to broil 
• Mix butter and lemon juice together in a small bowl
• Mix mayonnaise, lemon juice, and parmesan cheese together in a slightly larger bowl
• Coat the tilapia with the butter/lemon juice mixture and place under broiler. Set timer for 5 minutes
• When the timer goes off, take out the fillets and coat with the mayo/lemon juice/parmesan cheese mixture
• Place back under broiler for 3 more minutes (until the surface has a toasted cheese appearance)
• Take out of broiler and devour!

I've been eating the meal in the picture the whole time I've been writing this blog entry, and ooooweeeeeee is it good! Enjoy!