The Family Chef

Butternut Squash Risotto

noreply@blogger.com (Family Chef Blog) — Mon, 23 Jan 2012 23:59:00 +0000

Butternut Squash Risotto

This is a hearty dish perfect for late fall or winter. It’s also wonderful with any root vegetable like turnip, carrot, parsnip, rutabaga, and sweet potato. If you don't want to bother cutting the squash many stores offer it pre-cut.

For more nutrition, use the same amount of barley as rice, except soak it in cold water for 5 minutes, then drain. It takes longer to cook but is very tasty. This dish can be made gluten-free, just make sure the broth is labeled gluten-free and skip the barley.

Butternut Squash Risotto

Makes 4-6 servings

Olive oil
2-3 shallots, minced (can substitute 1 onion, chopped)
Pepper
1-2 garlic cloves
1 tsp salt
Butternut squash (about ½ of a large), peeled, seeded, chopped
1 cup of arborio rice
1/4 cup dry white wine or sherry
4 cups of vegetable or chicken broth, heated
2 Tbl unsalted butter
Chopped fresh sage or thyme

1. Heat oil and butter in large pot. Sauté the shallots with pepper until soft and golden. Add garlic and salt and stir for 1 minute.
2. Add squash and cook until squash begins to soften, stirring. Add the rice and stir, then add the wine or sherry. Cook until wine/sherry is absorbed.
3. Stir in 1/2 cup broth and stir, keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding next and until rice is tender and creamy-looking but still firm, about 18 minutes.
4. Add butter at the end to add extra creaminess, and chopped sage or thyme for flavor. If you don’t have fresh herbs, add ½ tsp of one or the other in step 1 when you add the shallots.

Grandma Hoerner's Applesauce review and Duck Sauce recipe

noreply@blogger.com (The Family Chef) — Wed, 21 Dec 2011 19:21:00 +0000

Last year, I met the nice folks at Grandma Hoerner's at The Fancy Food show. I loved their products like the preserves and the dark fudge sauce. I must have made a comment about how much it was like the low sugar preserves I buy from Trader Joes. Guess what? That's their product!

Last year, I posted a recipe for Apricot Dijon Chicken which I use for both my family and in cooking classes. I love that their products are natural and mostly organic. For the preserves, they reduce the sugar rather than use a substitute sugar. As a mom, I love that the preserves are not as sugary.

We recently tried the Big Slice Applesauce and served it with gluten-free latkes. This applesauce has no added sugar; it's sweetened from fruit juice instead. This makes it just sweet enough. Both of my kids loved it. I wanted to share some other ideas for how you could use it:

Serve with a pork or turkey roast as a side dish.
Serve with potato pancakes, aka, latkes.
Add to yogurt with a little cinnamon for a snack.
Make a "duck sauce" (see recipe below) to serve with eggrolls or wontons.
Eat it out of the jar with a spoon (ok, maybe just when it's almost finished).
Serve warm over vanilla ice cream (skip the pie crust).

I hope you will give it a try. I don't think they sell this at Trader Joes; maybe they should. You can also order it on-line. Enjoy the recipe!

Amy's Duck Sauce

1 cup of unsweetened or low sugar applesauce
¼ teaspoon each ground garlic and ginger
2 teaspoons low sodium soy sauce
½ teaspoons sesame oil
1 teaspoon rice wine vinegar
2 Tablespoons sugar (use only 1 Tablespoon if applesauce is sweetened)
2-3 Tablespoons apricot or peach preserves (another great Grandma Hoerner's product!)

Place all ingredients in a food processor or blender and pulse for 20-30 seconds or until pureed. Place in the fridge for 30 minutes if possible. Serve with eggrolls, wontons, or grilled chicken or shrimp.

Russian kale, lentils and sausage

noreply@blogger.com (The Family Chef) — Wed, 21 Dec 2011 01:26:00 +0000

What do you do when someone drops off a big bag of Russian kale to your house? Cook it like spinach and see what else is in the pantry.

I am fortunate to have friends at The Heal Project which is where it came from. The kale was left over after they were preparing fields for new crops. Lucky me! I wasn't sure what to do with it but figured I would be able to muster something up.

Russian kale is flat and leafy; it almost looks like lettuce you would use for salad. Kale is rich in beta carotene, vitamins K and C and rich in calcium so when it comes to healthy, it fits the bill. Give it a wash to get rid of any dirt and cut into small pieces or slices. I like to let it soak in water for about 5 minutes and then lift it out of the water to keep the dirt at the bottom of the bowl.

When deciding how to prepare it, I thought about how I might use spinach. I had some garlic and herb beef sausage from Markegard Family Grass-fed in the freezer and lentils in the pantry. Pine nuts seemed like a nice addition so I toasted some of those as well.

This meal was more of a "put together the different parts" sort of dish. So, mix and match; use what you have but make sure to eat your veggies. I do think it was an excellent combination of flavors. Enjoy!

Russian Kale, Lentils and Sausage

Cook the kale. Use this blog post as a guide to how to cook kale. You could use any kind or even chard.

Cook the lentils. I used green lentils (which are closer to brown but that is what they are called). Add 1 cup of rinsed lentils to 3 cups of water or broth with a pinch of salt. Bring to a boil and then lower to a simmer. Cook about 30 minutes or until water is absorbed and lentils are soft. I probably only used 2 cups in the dish and saved the rest.

Cook the sausage. Cook 1 pound of sausage either in a saute pan or on the grill. Leave the casing on so it's easier to slice. Drain any fat that accumulates in the pan. To make the dish vegetarian, leave it out. Let it cool, then slice into 1" pieces.

Toast the pine nuts. Some people swear by the oven or toaster oven but for me, personally, I always use a regular saute pan without any added oil. I use a medium to low heat and shake the pan every few minutes until they are golden and fragrant. For this dish, I used about 1/2 cup of pine nuts.

Assemble the dish. It couldn't be easier. Take all of the ingredients and mix in a bowl. Sprinkle with freshly grated parmesan or pecorino romano cheese. Taste and adjust seasonings by adding salt and pepper. You can also add 1 tablespoon of a good quality olive oil. Best served warm.

Gluten-free beef stew recipe

noreply@blogger.com (The Family Chef) — Mon, 12 Dec 2011 06:40:00 +0000

When the weather turns cool, I think comfort foods. With a busy day ahead, I knew my crock pot would come in handy. Once again, it delivered, even with a power outage toward the end of its cycle!

Here's a delicious recipe for beef stew which I have converted to gluten-free. To make it "with gluten", use regular flour instead of the white rice and potato starch. The process and seasonings are the same.

We are very lucky to have quality beef right down the road, from Markegard Family Grass-Fed. The test is in the taste which truly delivered. It wasn't too greasy, either, and was very tender.

The only real technique with this recipe is with the flouring of the beef and searing. The directions are very straight forward. Gather your ingredients and, in about 5 hours, dinner is served. Enjoy!

Gluten-Free Beef Stew

2 Tablespoons white rice flour
2 Tablespoons potato starch
1/2 teaspoon sea or Kosher salt
1/4 teaspoon ground pepper
1/2 teaspoon herbs de Provence or a combination of dried thyme and oregano
1 lb of stew meat, patted dry
1 Tablespoon olive or vegetable oil
Optional: 2 Tablespoons of sherry, brandy or wine

2 cups beef broth
1 14-15 ounce can of diced tomatoes with juice
1/2 onion, chopped
3 carrots, sliced

1 pound Yukon gold or red potatoes, about 3 or 4, cubed
1 cup each fresh or frozen corn and peas, thawed slightly

1.    Mix flour, starch, salt, pepper and herbs in a bowl with a lid or sealable plastic bag. Place beef inside, close lid or seal, and shake to coat.
2.    Heat oil in pan to medium high heat. Place beef in pan, reserving the flour mixture. Cook meat 2-3 minutes on each side or until just browned. Optionally add sherry or wine and cook for 1 more minute.
3.    Place broth, tomatoes, onions and carrots in a crock pot. Add 1 Tablespoon of reserved flour mixture (discard the remainder) and stir. Add beef. Cover and cook 2 hours on high or 5 hours on low.
4.    Add potatoes and cook 30 additional minutes or until tender. Add corn and peas and cook 10 minutes or until heated.
5.    Taste and adjust seasonings; it might need more salt at the end.

Thanksgiving leftovers pie

noreply@blogger.com (The Family Chef) — Sun, 27 Nov 2011 20:04:00 +0000

Need a new idea besides turkey soup or enchiladas for your turkey dinner leftovers? Try this quick and easy recipe that's just as good as your original meal. This is less than a recipe and more of a methodology (ps sorry for the quality of the pics; lighting was not great).

First, grease a 13x9 pan (if you have less leftovers, use an 8x8). Add about 2-3 cups of cooked turkey; chop or shred with your hands. I added some sauteed onions and celery which was extra from the stuffing.

Next, add about 1 1/4 cups of warm gravy; this makes it easier to spread. If you are out of gravy, you can use this recipe for my gluten-free gravy or anything you like.

If you have stuffing, add 2 cups on top of the gravy-turkey mixture and then place peas and corn on top (about 1 or 1 1/2 cups of each).

After that, top with mashed potatoes. We had 2 containers!

Bake in a 350F oven for 35-45 minutes or until the gravy is bubbling up. Scoop and serve. We loved it and served it with a little bit of cranberry sauce. Yes, we had that leftover as well. The stuffing added a new dimension. Not that you can tell, but the dish was all gluten-free, including the stuffing. You could use whatever you have at home. Hopefully, this will be the end of the leftovers! I hope you enjoy it.

Gluten-free gravy

noreply@blogger.com (The Family Chef) — Tue, 15 Nov 2011 23:26:00 +0000

If you think making homemade gravy is harder than the SAT's, think again. Instead of using a gluten-based roux (butter and flour), start using slurries. A slurry is a combination of a starch and cold water (equal parts) which are mixed into a hot liquid like chicken or turkey broth. The ratio that I use which seems to work well is:

1 Tablespoon Cornstarch to 1 Tablespoon Cold Water to 1 cup of liquid

If you can't tolerate corn, try arrowroot, tapioca or potato starch. Make sure the gravy is seasoned well with herbs, spices and...salt (again, assuming you can tolerate). To give it the creaminess and texture you might miss with a regular gravy, add 1 Tablespoon of unsalted butter at the end. You can also try cream or a plain unsweetened milk, like coconut (it has a thicker texture than rice).

Happy Turkey Day!

Gluten-free Gravy for Turkey
Serves 8

1 1/2 cups chicken broth
1/2 cup (or more) drippings from the turkey (I sometimes add hot water to the bottom of the pan to make my own "broth")
Note: If you don't have any drippings, use 2 cups total of chicken broth

Slurry: 2 Tablespoons cornstarch + 2 Tablespoons cold water

1/2-1 teaspoon sea or Kosher salt
1/4 teaspoon ground pepper
1 teaspoon fresh, chopped or 1/2 teaspoon dried sage

Optional: 1 Tablesoon unsalted butter

1. Heat broth in a small to medium sized pot.
2. Meanwhile, make the slurry in a small bowl. Mix until smooth and the slurry looks like whole milk (see photo above). Make sure to mix the slurry right before adding it to the broth.
3. Once broth is simmering, whisk in slurry and season with salt and pepper.
4. Cook 4-6 minutes or until thickened. If the sauce is not thick enough, add more slurry if necessary.
5. Make sure the sauce does not have a starchy texture. The way to tell is to taste it. If there is a gritty texture, the sauce needs to cook more.

6. Add sage at the end. Optionally add 1 tablespoon of butter to make the sauce more creamy and similar to a roux-thickened sauce. Taste and adjust seasonings. If it tastes "flat", add more salt, 1/8 teaspoon at a time.

Variations
For variations, add the following ingredients to the sauce when the broth is added. You may need to add more slurry to achieve the proper thickness.

• Lemon and Garlic: Add 1 teaspoon lemon juice and 1 minced garlic clove to a chicken or vegetable based broth.
• Wine and Herb: Add 2 tablespoons of dry white wine and 1 teaspoon of dried herbs to the broth.
• Mustard: Whisk in 1-2 teaspoons dijon or grainy mustard into the sauce as it thickens.
• Creamy: Add 1 Tablespoon cream to any of the above sauces.

Gluten-free Halloween Party

noreply@blogger.com (The Family Chef) — Tue, 11 Oct 2011 19:58:00 +0000

A simple GF pumpkin muffin with pumpkin cream cheese frosting

If you have ever been in a social situation and can't have the food around the buffet table, whether it's related to allergies, religion or weight loss, it can be quite difficult. What if it was the other way around? Imagine arriving and being able to eat everything! I thought it would be useful to create some ideas for gluten-free occasions (after getting some great advice from Amy Sherman of Cooking with Amy). So here is my first list: Halloween.
Maybe you are the host and you are getting ready for a ghoulish party. If you need to plan it around one or more gluten-free eaters, you might need some ideas beyond hummus and rice crackers or tortilla chips with guacamole. When you are doing your planning, think about the items that you can't eat when you are gluten-free: bread, crackers, pretzels, pizza, cookies, cakes and cupcakes, doughnuts. Today, there are many options for all of these items. Of course, if you are the one hosting, you will have much more control. That's my plan this year; delegation! And, even if you aren't gluten-free, you can use the ideas below to plan your own party.

If you are the host and not the one with the sensitivity, make sure you understand the needs of your guests. Someone with Celiac disease looks at gluten as seriously as someone with a peanut allergy. Gluten can be in ketchup and bbq sauce and is almost always in soy sauce unless it's specifically gluten-free.

If you are the gluten-free host and guests want to contribute, keep it simple and ask them to bring the fruit salad, deviled eggs or carrot monster fingers. If you are gluten-intolerant, store-bought, certified gluten-free products like pretzels, cookies or crackers are good options for those who are not familiar with the intricacies of gluten-free.

I have provided some links to the recipes; for everything else, you should be able to make the appropriate gluten-free substitute. When the cookbook comes out, you will have access to most of these. Enjoy!

GF Pretzel sticks with pumpkin cream cheese
Devil eyes (deviled eggs)
Gluten-free mummy meatloaf with mashed potato ghosts (see pictures above for how-to's)
Mummy hotdogs (hot dogs wrapped in gf pie crust and baked)
Worms and bugs (lentil, gf pasta and brown rice pilaf)
Monster fingers (carrot sticks w cream cheese and slivered almonds)
Witches fingers with blood (gf chicken tenders with ketchup or BBQ sauce)
Green goblin Caesar salad with gf croutons
Trees with cobwebs (broccoli with gf white cheese sauce)
Graveyard chocolate cake (make your own or try The Pure Pantry's or Pamela's Products mixes)
GF pumpkin muffins
Monster eyes (fruit salad balls or grapes)
"Pumpkin" cake (any gf cake baked in a bundt pan; use two for a big crowd and place on top of eachother)
Rolled gf sugar cookies in spooky shapes

Gluten-free Spaghetti, Rice and Lentil pilaf

noreply@blogger.com (The Family Chef) — Fri, 07 Oct 2011 16:18:00 +0000

Halloween food should look scary but still taste good!

When it comes to Halloween cooking, you want your food to look scary but not taste that way. I used to make a "bug salad" a few years back but with barley so it wasn't gluten-free. However, you could substitute rice or quinoa for it so check it out if you like a coconut flavor with red lentils.

This recipe is my new and improved gluten-free version of what I call Worms and Bugs in Dirt. If you like the recipe and you don't eat gluten-free, it's easy to adjust; just use regular pasta and breadcrumbs.

I made it this week to taste-test and get the recipe down. There was only a 1/2 cup left at the end of the meal so I'd say it hit both marks; scary and tasty! But really, it can be served any time of the year.

If you are having gluten-free guests for a ghoulish meal or just want a side dish with more grains and protein, give this a try.

Gluten-Free Spaghetti, Rice and Lentil Pilaf (aka Worms and Bugs in Dirt)

Serves 4

2 cups of low sodium gluten-free chicken or veggie broth
1 1/4 water
1/3 cup brown lentils, rinsed
1/2 cup long grain brown rice (if you use short grain, add at least 1/4 cup of additional liquid)
1 ounce or about 1/2 cup dry brown rice spaghetti (or any gluten-free spaghetti)
Optional: few strands of saffron (it will give the pilaf a yellow color)
1/2 cup gluten-free bread crumbs (try Schar or make your own)
1 tablespoon unsalted butter (for dairy-free, use olive or your favorite vegetable oil)
1/4 teaspoon sea salt
Ground pepper to taste
Optional: grated parmesan cheese

1. Heat broth and water to boiling in a medium size pot (see note below for tips on using a rice cooker). Add lentils, rice and saffron, if using. The pasta is added later. Stir, cover and bring back to a boil. Lower to a simmer and cook 25 minutes.
2. Remove cover, add pasta and stir. Cook for 10 minutes, stirring occasionally. If there is still liquid, remove cover and continue cooking until liquid is absorbed. Test everything for doneness. If any of the grains or rice is still crunchy and there is no more liquid, add 1/4 cup and cook another 3-5 minutes.
3. While the pilaf is cooking, place the breadcrumbs in a shallow pan (e.g. round baking dish) and place in a toaster oven or the regular oven (300F) to brown. Crumbs toast quickly so keep an eye on them.
4. When the pilaf is done, stir in the butter, salt, pepper and breadcrumbs.
5. Optionally garnish with grated parmesan or any hard Italian cheese. That's what you see in the photo!

Note: Rice Cooker Method
Add broth, water, lentils and rice (saffron if using) to bowl of rice cooker plus another 1/4 cup of water. Brown rice made in the rice cooker needs more liquid. Turn rice cooker on and set a timer for 25 minutes. Open cooker and add spaghetti. Stir and close cooker. Prepare breadcrumbs in step 3. When rice cooker is done, leave closed for 5 minutes. Check to make sure all of the liquid has been absorbed. If for some reason it has not, turn cooker back on for 3 minutes. Add ingredients in step 4 and optionally garnish with parmesan cheese.

Roasted Tomatoes over Polenta and Mascarpone recipe

noreply@blogger.com (The Family Chef) — Thu, 22 Sep 2011 16:14:00 +0000

When Sarah Henkin and I were trying to come up with a menu item for samples at the Ferry Plaza Farmer's Market FoodWise booth, we decided to make delicious, late summer tomatoes the centerpiece. We needed to keep the dish simple since there were some other events happening that day. Roasted tomatoes on top of something seemed like a good option to me.

Since we eat gluten-free, I tend to not think about using bread with tomatoes (although the thought does leave me with pangs of longing for Acme). My standard fallback is usually polenta. I made a similar dish last year with roasted veggies and gorgonzola (see that post here) so this needed to be different.

For this one, a savory mascarpone came to mind. So picture it: firm polenta on the bottom, a thin layer of soft mascarpone seasoned with salt and pepper and then roasted tomatoes with basil chiffonade on top. In theory, I knew it should work. Before serving, we both tried it. Well let's just say I made a lot of people happy that day.

This dish can be served as an appetizer, side or even main course (it almost tastes like lasagna). The combination of flavors and textures is quite lovely and will certainly impress your guests or family. Making polenta is easy; please don't use the tube! Enjoy.

Scrape all of the juices from the pan and put on top of the polenta

Roasted Tomatoes over Polenta and Mascarpone

2 lbs ripe plum tomatoes, cut in half lengthwise
2 Tablespoons olive oil
2 teaspoons Kosher salt
Fresh ground pepper
1/2 teaspoon each thyme and oregano

2 cloves of fresh garlic, minced (reserve for later; don't add with tomatoes yet)

3 cups water
1 teaspoon Kosher salt
1 cup polenta
1/2 cup Italian grated cheese
1 Tablespoon Olive oil
1/4 teaspoon ground pepper
1/4 teaspoon garlic granules
Optional: pinch of crushed red pepper

6 oz mascarpone or goat cheese
1 Tablespoon cream or milk
1/2 teaspoon Kosher salt
Few grinds of freshly ground pepper
2 packed Tablespoons basil, chopped (don’t chop until ready to serve)

1.    Pre-heat oven to 375ºF.
2.    Place tomatoes in a bowl with oil and seasonings and toss. Garlic is added in step 4.
3.    Place in roasting pan and bake about 18-20 minutes or until softened and browned, stirring after 10 minutes. While the tomatoes roast, make the polenta (see below).
4.    Add garlic to the tomatoes and bake 3 more minutes.
5.    Remove and place in a bowl.

Firm Polenta

1.    Bring water to a boil in a medium to large pot. Add salt. While water is boiling, slowly add polenta in a steady stream, whisking constantly.
2.    Add cheese, olive oil, pepper, garlic and optionally crushed red pepper. Lower heat and simmer until thickened, stirring occasionally. If bubbling, lower the heat. This should take 15-20 minutes.
3.    Continue to cook until thick and pour into a greased 9”x13” baking pan. Cool slightly.
4.    In a small bowl, add mascarpone, milk, salt and pepper. Mix until combined.
5.    Spread cheese mixture on top of polenta. Top with roasted tomatoes and basil. Cut into squares and serve.

What I learned about food and eating on my cleanse

noreply@blogger.com (The Family Chef) — Thu, 08 Sep 2011 05:24:00 +0000

I had an amazing experience this summer when I “cleansed” for 10 days. The reactions I received were interesting; some people thought I was going hard core, you know, like water with lemon and cayenne pepper with maybe some celery sticks for dinner. Many people were supportive. All I know is that I certainly felt I have gained some clarity (and lost some weight).

The Clean Program
Before I started, I read the book “Clean” by Dr. Alejandro Junger. A few friends I know had done it with great success. The cleanse itself is called “The Clean Program” in which you follow instructions given in the book. It’s important to read it first as it helps to understand why you aren’t eating certain food or what is happening to your body on a daily basis. Yes, I tried to fast forward to the end but that didn’t work! I think it’s great to do a cleanse if you are a good candidate (always check with your doctor) but I think what is most important, is what you get out of it afterward. Since I wasn’t cooking all of the time, I had more time to think. I learned that:

I don’t need caffeine, wine, sweets or even bread to live.
I was not drinking enough water, even though I thought I was. They suggest you pee every hour (well at least on the cleanse; I think I drink a lot but still don’t do that. Let me get another glass of water right now).
I could live if I was a little hungry and that I could function without a lot of food.
My own personal eating was often triggered by situations like “I’m near the coffee shop; I’ll get a coffee. I want to see a friend; I’ll suggest meeting for lunch. I’m at the Ferry Building; I need to get something to eat.”
Cooking food over 118F diminishes its nutritional value (oh, that’s why all of those people are into raw food!).
It is easiest to digest food in liquid form (hence the shakes and the juices).
For some people, the Clean Program cleanse changed their life. It’s one of the few times, after only 10 days, that I looked at food and people eating it, very differently.
My eating is in my control. It’s not my age or my activity level; it’s how much and what type of food I eat.

Healthy Eating
If you are reading this blog post and drinking a diet soda or eating something from a bag, stop and think about what you are really putting into your body. If you don’t think there is a connection between our health and what we eat, take a second, step back and really think about it. This cleanse made me do that. I’m not insisting you try this cleanse but I do think we all need to think about what and how much we eat, especially if you are trying to lose weight. So many people think they can’t do it (I’m too busy, I don’t like to cook, it’s too hard…) but most of it is within reach; in the produce section. Eating raw fruits, veggies, nuts and seeds has a huge impact for me. I used to think I had to eat a certain amount of food but was amazed at how I could function on so little.

Managing Hunger
Yes, I was hungry during the cleanse but I could still work, work-out, be a mom, friend and wife. I had energy and felt good. When I went back to eating regular food, I noticed how much I burped! Guess what I didn’t do on the cleanse? I found I was less hungry and more thirsty. When I was hungry, and it was in between meals, I had some carrots, cukes or a handful of berries or nuts. That really helped. Once I made it to about 5pm, I was fine. Well, except the night when I was at a client’s house and they were cooking steak. I truly felt like the shark in Finding Nemo who tasted the blood! But I made it through. The first week was easier than the second and in my work, by the second week, I had less discipline. All in all though, I felt I did okay.

Caffeine
Earlier in the summer, I had the unfortunate experience of coming down with strep throat. I was basically on a liquid diet for 5 days and did not want to drink coffee; I had tea instead. I found that this was a good test, not that it was intentional, that proved to me I didn’t need coffee. I just drank herbal teas. I would have a decaf chai which I flavored with almond milk and agave nectar or ginger lemon tea. I miss that now!

Juicing and Shakes
In order to aid digestion, two of your three meals are liquid. I usually had one shake and one juice. With my juice, I added some hemp powder. Hemp protein powder is its own whole food source. It has the optimal balance of the Omega 3 and Omega 6 Essential Fatty Acids and is also very rich in fiber, complete protein and branch chain amino acids. It’s green which may not look appetizing but can hardly be tasted. I’m still using it today. I loved shakes with berries for the antioxidant benefits and was able to switch to unsweetened almond and coconut milk pretty easily. Even now, I can have a shake at breakfast and feel full until lunch (as long as I have some water). If I am hungry, my snack might be some nuts and seeds.

One of the suggestions is to drink a vegetable and/or vegetable and fruit juice each day. I’m not talking about orange or something from Jamba Juice. This is the type where you have the special juicer (got my Jack LaLanne at Costco) and you push the veggies or fruit through a shredder to take out the juice. It leaves the pulp behind. After the cleanse, I watched a fascinating documentary called “Fat, Sick and Nearly Dead” where a man from Australia cures himself by drinking juices for 60 days. From the website, he is described as “100 pounds overweight, loaded up on steroids and suffering from a debilitating autoimmune disease, Joe Cross is at the end of his rope and the end of his hope.” He also helps an American truck driver, Phil Staples, to turn his life around. Phil loses over 200 pounds on the “reboot diet”; completely amazing. He is now an inspirational speaker. Maybe we just need fewer drugs and more juice?

Other Meals
Sometimes my meals were made up of a big salad or quinoa and beans but on other days, I got quite creative. I adapted one of the recipes in the book and made a roasted (i.e. baked) salmon which I served on wilted arugula and spinach with a cilantro pesto. Check this blog entry for the details. Because I was not eating as much, I noticed I didn’t spend as much time prepping. Since I was not able to eat “whatever I wanted”, even when I was home, I had more time. It was really quite fascinating.

I would say the bottom line is if you want to do a cleanse, always talk to a doctor first and make sure you are a good candidate. I called this cleanse “civilized” because I was able to eat some real food. Make sure to read the book first and don’t try to go to the end right away looking for the answers to the test. The stories and information are very interesting. When you step back and think about it, it all makes sense. Plan it in your calendar to make sure you have the time and that there aren’t too many social commitments which would make it difficult. I did mine right before a vacation and eased back into eating 2 days before. If you go off of program for a meal, just start back up the next day. I had to taste some food while cooking and couldn’t seem to resist movie popcorn I had gotten for my kids (but I still ate so much less than normal).

I talked to my brother about it and suggested he just read the book. He asked me “What are the big takeaways” to which I replied:

Eat a lot of raw food (fruits, vegetables, nuts and seeds)
Avoid or limit gluten, dairy, alcohol, caffeine and sugar
Drink a lot of water
Try to avoid or limit toxins in your food, drinks and environment

It’s not rocket science but it is a change of lifestyle. When I speak to clients, I explain to them that my healthy eating is not 100% perfect and it has taken me 8 years to eat better. I had some mojitos last night and I’m making carrot cake tonight. But, relative to who I was and how I ate in 2003, I feel like I’m on a good path that is working for me and my family. My husband even commented “I am ready to go back to gluten-free”. Yippee!

Roasted salmon with cilantro cashew pesto recipe

noreply@blogger.com (The Family Chef) — Sat, 03 Sep 2011 18:31:00 +0000

Dish Assembly: Brown rice, Wilted greens and Salmon topped with Cilantro pesto.

During a cleanse I did this summer, I was craving something yummy. There was a recipe for salmon in the book but I wanted to make a variation. I was amazed at how satisfying and filling this dish was. I hope you will give it a try! The salmon and greens were on a bed of brown rice.

I ate this for two meals and still had plenty to share with my family. The key to healthy eating when you are busy is cooking in bulk. I roasted 1 1/2 pounds of salmon one day and used it for 2 days after. I'm going to break down the dish into parts.

Roasted Salmon
Try to buy wild salmon as some of the salmon that is farmed can be dangerous.

Pre-heat oven to 400F. Cut salmon into similar sized pieces (or ask your fish monger to do this for you) so it cooks at the same time. Check for bones. If you feel any, pull out.
Place salmon pieces on a baking sheet lined with foil (this makes clean up much easier) or a greased glass roasting pan and sprinkle with salt and pepper. Place in hot oven for approximately 15 minutes or until salmon is mostly firm. Cool slightly before serving. Save remaining salmon for other meals or salads.

Cilantro Cashew Pesto
Place the following in a food processor or blender and process until a paste forms. Add more oil if it's too thick.
1 cup cilantro leaves
1/2 cup raw cashews
Juice of 1/2 lime
2-3 Tablespoons safflower oil (or any plain vegetable oil)
1/2 teaspoon sesame oil
1/4 teaspoon each salt and pepper

Wilted Greens
Slice 1/2 onion while heating a medium saute pan. Add 1 teaspoon of olive oil to the hot pan and then immediately add the onion. Add some black pepper only. Cook for about 5 minutes or until onion is translucent and soft. Add 1/4 teaspoon of sea salt.

Add 2-3 cups of spinach and/or arugula to the pan. Toss with onions and cook 1 minute. Turn off heat and remove from burner. Let rest at least 3 minutes.

Gluten Free Maui Banana Bread recipe

noreply@blogger.com (The Family Chef) — Sat, 27 Aug 2011 02:10:00 +0000

When you go to Hawaii, more specifically Maui, it seems like there's a checklist of what most people do or see like snorkeling, going to Haleakala, seeing a rainbow (maybe even a double!), attending a luau, and driving the road to Hana which includes consuming the famous banana bread from any one of a number of roadside stands.

On our way to Hana, we never made it to one of the roadside banana bread stands, mostly because they all had gluten in them. I did allow myself to taste one local batch from a grocery store in Ka'anapali because I was curious. The family also agreed it was delicious.

When I returned home, I was determined to recreate the same flavor but in a gluten-free variety. After doing some cross referencing, I decided to use my own recipe for banana bread with the addition of salted macadamia nuts and some extra cinnamon. The result was simply delicious; the bread is moist and sweet with a hint of cinnamon and a nice crunch from the macadamias. Why not give it a try? You will be saying "Mahalo" or thank you for sure!

Gluten-Free Maui Banana Bread

2 cup basic Gluten-Free flour blend (you can use your own to try this one)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (use less if the nuts are salted)
1/2 teaspoon xanthan gum
1/8 teaspoon ground ginger
1/2 teaspoon cinnamon

2 large eggs
1/2 cup melted butter or vegetable oil
1/3 cup milk or yogurt
3/4 cup brown sugar
1 teaspoon vanilla
3 ripe, mashed bananas
1/2 c chopped macadamia nuts or walnuts
Optional: 1/2 c unsweetened shredded coconut

1. Pre-heat oven to 325F and generously grease loaf pan.
2. In a large bowl, mix the dry ingredients (first 7 ingredients).
3. In a smaller bowl, mix the eggs, then add the butter or oil, milk or yogurt, sugar, vanilla and banana.
4. Add the wet ingredients to the dry ingredients and mix. Stir in the nuts and optionally, the coconut.
5. Place batter into loaf pan.
6. Bake for 40 minutes or until the top is golden brown and the middle is set.

Jessica Alba; a mom with "All the Time in the World"

noreply@blogger.com (The Family Chef) — Wed, 17 Aug 2011 19:38:00 +0000

Jessica Alba with co-stars in Spy Kids: All the Time in the World in 4D

In talking to actress Jessica Alba, you get a sense of a down-to-earth mother who gives a high priority to her family. In a phone interview she gave recently to a group of other mom/family bloggers, she said that she was brought up with a strong sense of family. Her mother and grandmother were her examples growing up. She felt like they both made her family, she and her brother, their number one priority and she wants to do the same for her daughter. Whether you are home with your kids or a working mom, her advice is to take time to check in with your kids and remind them that they are a priority.

She has a three year old daughter and just gave birth to another daughter on Saturday, August 13. She said she had been working less and trying to make the weekends family time; going to the park or swimming. She and her husband even have a no computer time rule on the weekends (what? I can’t even do that!). This means no phones, email or texting during that time to give their daughter as much attention as possible.

When it comes down to being a mom, she keeps things simple for her daughter who she describes as a “good eater” even though she can be picky; she says her daughter often changes her mind “forty different times" about what she wants to eat. Snacks for her daughter might be an apple, peach or pear. Now that she’s a big girl, she can eat the whole fruit, eating around the seeds and the pit, even though it’s messy, but it keeps her occupied for a while. Common family meals are chicken and rice with veggies, lasagna, spaghetti and Dad’s homemade tacos (uhm, sounds like our diet, too).

During the interview, she talked about her favorite scene in her upcoming movie Spy Kids: All the Time in the World in 4D. In the movie, she plays a spy; it's a secret she keeps from her husband, the interior designer. She liked the scenes where she was going into labor during her last mission. She was able to do a little bit of action as well as comedy in which she was having contractions during the scene. I suppose we all have those funny labor stories, too. I look forward to watching that in the movie although I’m not sure it will be as funny as when I waltzed into the hospital, after my water broke, and practically sang to the nurses “I’m here to have a baby” in which case they looked me up and down, smiled politely and said “You’re not in enough pain to have a baby”. Well, wasn’t that the truth.

After having children, many of us know that priorities change and we don’t nearly have as much leisure time as we used to. Alba’s answer to the question “how do you live your dream when there’s only so much time in the day?’ was “I just try to live in the moment as much as humanly possible. And I find that when I’m not trying to live for tomorrow or what’s going to come and I’m really enjoying what is happening right now, I feel like that’s always my best days and when I’m living the dream.” When she does have time to pamper herself, she goes for a manicure or facial. That is something we can all relate to.

For now, she’s happy with her family in this moment. She’s prepared for what’s happening right now in her daughter’s life. She’s overwhelmed with the thought of her daughter getting any older or being a teenage girl which practically gives her a panic attack. (Funny no one on the call warned her about the tantrums of a four year; we will let her figure that out on her own!)

Coincidentally, my kids just recently discovered the Spy Kids movie series. Imagine their delight when I told them there was going to be a Spy Kids 4 coming out. In case you are wondering why it’s called 4D, Alba explained the other “dimension” is a special scratch and sniff card that will be given out before the movie. When the actors smell something on screen, the audience can also experience the same sense. I hope they are eating pizza in the movie! Alba says it’s a great, really fun element to add for kids. Today, "kids are used to interacting with their entertainment". They can participate in the film in a way they couldn’t before. Well, that sounds fun.

Spy Kids 4: All the Time in the World in 4D comes out Friday, August 19, 2011. Why not take the kids to the movies this weekend for a unique and fun experience? Even for Jessica Alba, there’s nothing like family time.
(all photos courtesy of the Weinstein Company)

Gluten-Free Zucchini Pancakes recipe

noreply@blogger.com (The Family Chef) — Thu, 14 Jul 2011 19:36:00 +0000

I bought some lovely zucchini at the farmer's market last week and somehow managed to...well, forget about them. I opened the veggie drawer today, looking at the 4 pieces with guilt, and decided something had to be done.

I settled on zucchini muffins (I used my gluten-free carrot muffin recipe but substituted zucchini for carrots). While using the food processor to shred the zucchini, I thought why not try zucchini pancakes. It's one of those dishes I haven't made since being gluten-free. I didn't think it would be that hard; I just wondered if the kids would be up for it.

After looking at three or four recipes, I decided to just make them. One thing to note, I don't like "raw" onion flavor so I cooked the onion first. Most recipes don't call for that. I'll leave it up to you.

The result was a crisp outside, moist inside delicious little pancake. It tasted even better with the ranch dressing from yesterday. And as for the kids? 7 yr old-thumbs up. 5 yr old-blech. Oh well.

Some Family Chef advice: If you have a picky eater, don't give up. Something changed this year for the 7 yr old; he started liking foods he never liked before. He was more willing to try things. He is enthusiastic. The 5 yr old has some catching up to do but she's still in the "good eater" category. Don't let her review of this dish sway you; they were really good!

Gluten-Free Zucchini Pancakes

2-3 zucchinis (see step 1)
Salt
Olive oil for sauteing
1/2 onion, chopped or sliced thinly
1 egg
1/4 tsp ground black pepper
Optional seasonings (1/4 tsp of each): dried dill, thyme and/or oregano
1/4 c gluten-free flour blend (I used about 1/2 of my flour blend and 1/2 potato starch)

1. Shred the zucchini with the skin on with a food processor, mandoline or a metal box grater. You should have about 2 cups in total. Place in a mesh strainer over a bowl. Sprinkle salt over zucchini (at least 1/4 tsp) and mix. Let sit for at least 15 minutes while you prep other ingredients.

2. Saute onion in about 1-2 tsp of olive oil until just softened. The onion is optional but gives the pancakes good flavor. By cooking them first, they are sweeter and less harsh tasting. Once cooked, place in a medium to large bowl to cool.

3. Remove the liquid from the zucchini by pressing it against the strainer or wringing it in a kitchen towel. Place in the bowl with the onion. Add the egg and black pepper and mix with either a spoon or your hands. If you are using any optional seasonings, add them now. Add the flour mixture 1 tablespoon at a time until the mixture is moist but not runny. You should be able to make pancakes that will keep their shape (see picture above). It is ok if you do not use all of the flour.

4. Heat a non-stick griddle or saute pan. Spray with non-stick spray or use just a little olive oil. If you use a metal pan, you will need to use a little more oil or else it will stick.

5. Place 2" pancakes on pan and flatten out slightly. Cook about 4-5 minutes on each side or until golden brown. Serve plain or with sour cream. I served mine with ranch dressing. Delicious!

Gluten-Free Homemade Ranch Dip or Dressing recipe

noreply@blogger.com (The Family Chef) — Tue, 12 Jul 2011 23:22:00 +0000

I was sitting at the table, reviewing one of my recipes which had not been tested yet for my cookbook. Ranch dressing is one of those items you would assume would be gluten-free until you look at the label. Then you also might see all of the other ingredients that aren't so appealing.

My kids are big fans of ranch dressing so I thought, why not try it right now? I normally don’t make everything from scratch but I was curious to see if it was worth it to make my own.

Assuming you have the ingredients in your kitchen (which I usually do), this can be whipped up in less than 5 minutes. It’s always better if it sets but if you can’t wait, don’t worry, it’s still great.

When I made it, I called the kids over for a taste test. They grabbed some carrots from the fridge and dug in. My son then announced “That’s the best ranch dressing I ever had”. Ok, there’s my motivation!

Gluten-Free Ranch Dip or Dressing
Makes 1 1/2 cups

1/2 c mayonnaise*
1 c sour cream*
1 Tbl chopped dried parsley (or 2 Tbl fresh)
1/2 tsp dry dill (or 1 tsp fresh, chopped)
1/2 tsp sea or Kosher salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 Tbl white vinegar
*For dairy-free, use 1 1/2 cups of a soy based mayonnaise

Note: make sure the mayonnaise is gluten-free. Some people are sensitive to dried herbs, especially those in bulk.

To make dip, mix all ingredients. Place in the fridge and wait at least 30 minutes before using.

To make dressing, mix all ingredients plus 1-2 Tbl milk to make it more pourable. Follow directions above.

The meaning of LYFE (kitchen), opening in Palo Alto later this summer

noreply@blogger.com (The Family Chef) — Tue, 28 Jun 2011 22:26:00 +0000

LYFE Kitchen's "Fork Lifting" event

to celebrate the upcoming opening

of it's first restaurant in Palo Alto, CA

When a restaurant or brand describes their food as great-tasting that is also convenient, affordable and good for you, they have my attention. Well, they had it a great-tasting! I was invited to this event in June and want to report about this exciting venture that is about to start in our own backyard. I have borrowed some bits and pieces from their press releases. I spoke with everyone but didn't get a chance to write everything down; there was quite of bit of information!

LYFE Kitchen stands for Love Your Food Everyday. The first restaurant will be opening in Palo Alto, California in late summer 2011 with more restaurants and ready-made meals available in grocery stores. The menu was designed by award-winning chefs Art Smith and Tal Ronnen and has roots in both healthy comfort as well as vegan. Some of the dishes will include Smith's popular "unfried chicken" and Ronnen's "ancient grains bowl".

According to Mike Roberts, CEO, “With two celebrated, taste-making chefs and a talented team of leaders and advisers, we believe LYFE Kitchen is a response to one of America’s most significant unmet needs: the consumer’s demand for delicious, affordable food that is good for you."

The restaurant concept has a whole team of advisors. Besides Ronnen and Smith, the LYFE ambassadors include Janet Evans with the National Mom Advisory Panel. The decorated 5-time Olympic medalist, world record holder, accomplished distance swimmer and mother of two will share advice and inspiration with other moms, including her own exercise tips and personal triumphs and struggles when making food decisions with her family.

On the LYFE Health and Wellness Panel, are Dr. Anthony Cardillo and Dr. Armand Dorian. These practicing ER doctors believe in the importance of balancing all aspects of one’s ‘LYFEstyle.’ From the foods that we eat to the things that make us happy, Cardillo and Dorian understand the many factors that affect our overall well-being and health. According to Dorian, "If you eat the proper food, you will not get sick. If you eat the proper food, you will get the right nutrition. But the best part about all of this is, it tastes great!" Cardillo said he was "humbled to know that there is a group out there of committed, caring, entrepreneurial executives who are willing to join our mission which is to help people live healthier lives."

Also part of the team is Karen Knoblaugh, MS, RD. She is a a registered dietitian who specializes in food allergies and will be advising the group on special diets like gluten-free and dairy-free. Knoblaugh herself has a wheat allergy so she plans to make sure the employees understand the dangers of cross-contamination as it relates to special diets.

Right beside Mike Roberts, at the helm of the operations, is founder Stephen Sidwell and Mike Donahue, Chief Communications Officer. CEO Roberts is the former President and Chief Operations Officer for McDonald's Corporation, Donahue, on the right, is the former Chief Communications and External Relations Officer for McDonald's USA, and Sidwell, who has been an entrepreneur for the past 18 years, is CEO of Devante Capital.

During the ‘Fork Lifting’ event, Sidwell added, “LYFE is more than a restaurant. It is a ‘LYFEstyle.’ We have a saying that permeates every aspect of our brand: Eat Good. Feel Good. Do Good. Our team and the nature of the concept helps you to eat well while the menu and design of the restaurant helps you to feel good."

LYFE will showcase great-tasting food that is natural, preservative and additive-free, enhanced with spices, herbs and other natural ingredients. No dish contains more than 600 calories and most offer less. LYFE Kitchen is also aware of social responsibility, like the welfare of animals.

LYFE has partnered up with the Global Animal Partnership, a nonprofit organization that has brought together expert leadership from so many sectors concerned about animals in agriculture--retailers, farmers, scientists, ranchers, and four of the world's largest animal advocacy groups. To date, Global Animal Partnership's 5-Step Animal Welfare Rating Standards program includes chickens, pigs, and beef cattle. According to LYFE Kitchen, they are the first restaurant chain that has committed to being 100% 5-Step rated for those products.

A little more about the chefs from a February press release:

Chef Art Smith, former personal chef to Oprah Winfrey and a two-time James Beard Foundation Award winner, is a restaurateur and cookbook author known for his delicious, classic comfort food. He is also the founder of Common Threads, which strives to educate children on the importance of nutrition and physical well-being and to foster an appreciation of cultural diversity through cooking. Recently, he has received attention for his own 100-pound weight loss, which he achieved through a balanced diet and exercise. Chef Smith has appeared on Bravo’s “Top Chef Masters” and owns Table Fifty-Two in Chicago and Art and Soul in Washington, D.C. (by the way, he looks great!).

Chef Tal Ronnen is reputed as one of the most ground-breaking vegan and vegetarian chefs today. In addition to preparing meals for Oprah Winfrey’s 21-day vegetarian and vegan diet exploration (and also being named as the “Best Vegan Chef” on her “Best Of” show), he has cooked for Ellen DeGeneres, Portia de Rossi and Arianna Huffington, and prepared the first vegan dinner at the US Senate. His cookbook, The Conscious Cook, was a New York Times bestseller.

LYFE Kitchen will open summer 2011 at 167 Hamilton Avenue, Palo Alto, CA. As with most restaurant openings, remember to cut them some slack during the first couple of weeks. Personally, I plan to go in September. I hope you will give it a try. Here's to LYFE!

Read my examiner article here about the Forklifting event.

Gluten-free crepe recipe

noreply@blogger.com (The Family Chef) — Wed, 22 Jun 2011 18:42:00 +0000

Sometimes I can be intimidated to cook certain foods, especially new gluten-free dishes. For some reason, I thought crepes would be similar to going into the chem lab. I'm happy to report it can be made just as easily as regular ones! But, my theory behind knowing how to cook, regardless of whether it's gluten-free or not, holds true. Technique is very important.

The recipe I used was from Gluten-Free Gobsmacked. I really like her simplicity and explanation of each step. See below for my version and additional instructions. Either way, great product.

I can't wait for my little girl to try them. She made some in camp this week but could only eat a bite as it was made with regular flour. While at camp, she also had a hamburger bun because she thought it was gluten-free; a bit of miscommunication. Poor thing was so itchy last night, it made me sad. Her gluten sensitivity comes out in her skin. I suppose it is this that motivates me to try things.

It's hard as a parent to deny your children something as simple as a crepe. If you have had to stop making crepes in the past, look no further! Enjoy.

Gluten-Free "Very Easy" Crepes

Makes 6 crepes in a 10" crepe pan (I would suggest doubling this recipe so you can make more at once)

2/3 cup milk (I would suggest whole)
1/3 cup (or 50g) cornstarch*
1 large egg
2 teaspoons olive oil or melted butter
pinch of salt
* to make a buckwheat style crepe, I use 1/2 cornstarch and 1/2 buckwheat flour

Directions:

Place all ingredients in a blender and mix until combined.
Add a drizzle of oil to the pan. Heat crepe pan to just over medium heat. This is a little tricky so don't be surprised if the first crepe isn't perfect.
Lift the pan off of the heat and pour 2 tablespoons of batter into the pan while swirling the pan. I used a special crepe ladle which worked well. Swirl the pan off of the heat until the batter begins is covering the bottom.
Cook for 20-40 seconds or until the edges are browned and start to pull away from the side. If the crepe is not brown, you may need to raise the heat. A gas stove works very well for this.
Using a spatula, lift one edge of the crepe and then flip it over with your fingers or tongs. Cook an additional 15-20 seconds.
Repeat with remaining batter.
Enjoy as a breakfast dish with eggs, savory dish with salad or snack/dessert with nutella, fruit or chocolate.

How to make a quick and healthy dinner

noreply@blogger.com (The Family Chef) — Tue, 21 Jun 2011 02:51:00 +0000

Don't think you have to always use a recipe; just cook!

I normally don't post the "what I had for dinner" photo on my blog; I generally save that for Facebook. Today, when I went to the grocery store, I was inspired by the produce. I didn't really have a plan; I just put it all in my cart. I also grabbed a package of boneless, skinless chicken thighs as my kids love this as a protein.

I think that it's great to have a stack of recipes on hand but at the same time, so much of it is just cooking. Can you guess all of cooking methods I used in the above picture? They are shredding, marinating and grilling, steaming and roasting. Each item didn't take very long so if you can multi-task, it's easy to put together a dinner like this. Here's how I did it:

BBQ Chicken-I placed the chicken breasts in a glass pan and added bbq sauce. The marinating time is quick so you can leave the chicken out for 20 minutes while you prepare the other dishes. My favorite is Bone Suckin' Sauce; my kids like it too. It's sweet but not too spicy. I set the grill to medium and cooked each side for 7 minutes or so. The nice thing about thighs is that they are hard to overcook because of the fat. I added some extra bbq sauce during the last 3 minutes to give it a glaze. Total time: 30 minutes.

Green Beans-After the chicken was marinating, using a kitchen scissor and cutting the stem end of 3-4 at a time, I was able to prep a pound of green beans in about 10 minutes. I cut them one more time in the center and then plopped them into a pot with a steamer basket. There was more water than just to cover the bottom of the pot but not too much that the water was above the steamer basket. I placed a cover on top, set the heat to a little over medium and then lowered it a bit when I heard it steaming. 5 minutes later or so, I had perfect beans. Some times I add olive oil, butter or sesame oil with a little salt but tonight, they were perfect plain. This took about 10 minutes of prep and no more than 5 minutes of cooking.

Coleslaw-you can buy shredded carrots and even shredded cabbage. If you don't have access to either, get out the cuisinart. In a bowl, I mixed 1/2 c mayo, 1/4 c sour cream (use Veganaise if you have dairy issues), 1 Tbl agave nectar, 2 tsp apple cider vinegar, 1 tsp Dijon mustard, 3/4 tsp sea salt and 1/4 tsp white pepper. After I shredded a half of a head of cabbage (many produce sections will do this upon request), I added it to the mixture along with a handful of shredded carrots which I had gotten from the store. The whole process takes about 15 minutes but if you make it frequently, it is helpful to be familiar with the recipe (I had done it the day before).

Roasted Dino Kale-Start by pre-heating the oven to 400F. This whole process couldn't be easier (assuming the kale is fairly clean). If you have to remove a lot of dirt, it does take longer. The bunch I bought was pretty clean and only needed a rinse and a shake. I don't even cut out the stem in the middle any more; I just make thin strips starting from the top. Place it on a rimmed baking sheet lined with a silicone mat. Drizzle a teaspoon or so of extra virgin olive oil, add some sea or Kosher salt and toss together. 10-12 minutes later you will have a lovely dish of kale chips. I'm still amazed my kids eat this but they do.

What you didn't see in the photo was a brown rice and red quinoa pilaf. My math was off so I had to add more water and cook it longer. I'm guessing it's because I was cooking 4 things at once!

I hope this meal inspires you to do some plain, ole cooking. Some times that's all you need.

Gluten-free Lentil Loaf recipe

noreply@blogger.com (The Family Chef) — Fri, 10 Jun 2011 16:11:00 +0000

Often I get an email from my cousin that reads "Do you have a recipe for ...". A few years ago, he was looking for a lentil loaf recipe. I didn't have one but looked at 2-3 different recipes to get some ideas and created this one, adding the rice and using oats instead of breadcrumbs.

That recipe, before I was eating a gluten-free diet, was posted on my blog in 2009. I realized I should create a gluten-free version.

I am not a vegetarian but do enjoy some dishes, like this one, especially with a mushroom Marsala sauce and (of course) mashed potatoes. There's not much more to say than that!

Ok...one more thing; I think this would also work with quinoa or millet to replace some of the rice. Millet is dry so you might have to add more milk but the quinoa should work.

As always, let me know how you like it.

Gluten-Free Lentil Loaf

1 c short grain brown rice (or use about 2 c cooked)
1 c brown lentils (or use 3 c cooked)
Salt
2 tsp olive oil
1 medium onion, chopped
2 carrots, chopped
1-2 stalks celery, chopped
1 tsp Herbs de Provence or a combination of thyme, oregano, rosemary and sage
1/2 tsp ground pepper
1/2 tsp sea salt
1 Tbl tomato paste
1/2 c walnuts, toasted
1 c gluten-free instant oats
1/2 c gluten-free ketchup
2 Tbl brown mustard
1 Tbl gluten-free soy sauce
1/4 c Milk or water
1-2 eggs, beaten

Note: Steps 1-3 can be done at the same time.
1. Cook rice: bring 2 1/2 cups water to a boil. Add rice and a pinch of salt. Cover and bring back to a boil and then simmer for about 30-35 minutes.

2. Cook lentils: add 1 cup of rinsed lentils to 3 cups of water with a pinch of salt. Bring to a boil and then lower to a simmer. Cook about 30 minutes or until water is absorbed and lentils are soft.

3. Cook veggies: Heat oil in pan. Add carrots, onions and then celery with seasonings and salt until golden brown. Add 1/2-1 cup water and cook until evaporated. This will help soften the veggies and get the flavor from the pan. Remove from pan and add tomato paste.

5. Pre-heat oven to 350 degrees F. Spray a loaf pan with non-stick spray or coat with oil.

6. Once lentils, rice, and veggies have cooled, mix in a large bowl. Add the remaining ingredients EXCEPT egg. Taste the mixture and season with salt and pepper if necessary. Once the flavor is right, add the egg and mix well. Make sure the mixture is somewhat "wet" or else it will be crumbly instead of moist. You can add more milk or water if necessary.

7. Place in loaf pan and press down. Bake for 45 minutes or until the internal temperature reaches at least 160 degrees F and the top is browned.

8. Allow to rest for 5 minutes and then cut. Serve with gluten-free mushroom marsala sauce.

KitchenAid Kitchen Makeover

noreply@blogger.com (The Family Chef) — Thu, 09 Jun 2011 18:29:00 +0000

click here to enter

Are you interested in some new equipment for your kitchen? I sure am! What's funny is that where I live, in Northern California, I am more excited about a slow cooker right now than an ice cream maker; it's foggy, misty and about 55 degrees.

My friends at Red Tricycle have created a great opportunity to win some amazing prizes. I'm not sure if you know, but they have named me a Top Mom Blogger in the Bay Area. Look for my easy recipe for a basic coleslaw in an upcoming newsletter.

Red Tricycle is a website that organizes anything related to kids and families. From events and camps to stores and restaurants, their site has the hottest information all specific to a geographic area (currently San Francisco, Portland, Seattle, San Diego and Los Angeles with more to come).

So let's find out how you can win some stuff:

Red Tricycle is celebrating their newly-launched Food newsletter with a smokin’ hot giveaway. They want to treat one lucky mom to a Kitchen-Aid Kitchen Makeover. As you know, their mission is simple: to help you have more fun with your kids!

They are giving away five kitchen appliances that will rev up your kitchen and save you extra time so you can enjoy the summer with your family! Red Tricycle’s kitchen makeover includes:

KithchenAid Summer favorite Ice cream maker
KitchenAid Artisan Series 5-Quart Mixer
KitchenAid 7-Quart Slow Cooker
KitchenAid 700-Watt 12-Cup Food Processor
Easy Bake Oven

Here is how to enter:

* If you haven’t already, sign-up for Red Tricycle’s free newsletter with 5 fresh picks on things to do, eat, and see with your kids.
* If you are already a Red Tricycle subscriber, send an email to promo@redtri.com with “Food” and your city in the subject line to enter.
* Make sure to enter The Family Chef in the "Referred by" box or in the email.

Want to get an extra entry?

* Like your local Red Tricycle Seattle, Red Tricycle San Francisco, Red Tricycle LA, Red Tricycle Portland or Red Tricycle San Diego Facebook page and leave a comment.
* Follow us on Twitter and tweet this story simply by clicking on the twitter icon below.
* Refer a friend! If your friends sign up for Red Tricycle’s free 5-fresh-picks and mention your name/email in the “referred by” box, you both get an extra entry. The more friends you refer, the more chances to win!

Click here to read official contest rules. Good luck. If you win, send me an email (look under my photo on the left) and I'll send you some recipes!

Udi's new hamburger and hot dog buns are perfect for summer

noreply@blogger.com (The Family Chef) — Mon, 06 Jun 2011 21:43:00 +0000

Wait, is that a hamburger roll that doesn't crumble? What a treat!

One advantage to a gluten-free diet is skipping the bread; I find I'm not as full otherwise. I often ask for a plain hot dog or hamburger whether I'm at the ball game, a bbq or restaurant. My kids and I have gotten used to it so it's no longer a big deal. However, when I made my own hamburger recently and served it on one of Udi's new hamburger rolls, I realized I did miss it. Whether you are looking for the gluten-free replacement or you just crave a roll once in a while, Udi's is a good option.

I have learned with gluten-free bread to keep it in the freezer if I'm not going to use it right away. The Udi's rolls are attached so if this is your strategy too, cut them before freezing. I find if I leave the roll out for about 10 minutes, it's thawed enough to separate (you can also place it in the microwave for 10 seconds if necessary). To complete the thawing process and crisp it up, I put mine in the toaster oven for 2-3 minutes. This is also another way to melt cheese.

When you make your burger, you don't need to add anything except some seasoning. For a pound of meat, 1/2 teaspoon of sea salt and a sprinkling of black pepper should be enough. That's personal preference; my husband adds a grill seasoning but it's too spicy for our kids. I only buy natural, grass-fed beef. My personal favorite is a local farm called Markegard Family Grass-Fed which is excellent. Even though there isn't too much fat, the flavor is amazing.

On the day I made the burger to the left, it was just for myself so I made it in a pan versus the outdoor grill. After turning it and letting it cook another few minutes, I added some sharp cheddar and covered it with a pot lid. This finished the cooking and melted the cheese perfectly. To the bun, I added some organic tomato and lettuce. I plopped the burger on top, added my ketchup :-) and went for it. I was making the happy yummy noise while I ate; luckily I was alone! I would recommend trying it, especially if it's something you miss on a gluten-free diet.

As for the hot dog rolls, I like them but they are a bit dense. We ate them another night with some Fearless Flyer hot dogs which we grilled on the bbq. The rolls were hard for my kids to eat but it didn't stop me. The downside was that I felt full so maybe next time I'll just go for a half.

The hot dog to the left is one from a Celiac Awareness Event at AT&T Park this past week. My children split one and it was still a lot of bread. I'm going to try microwaving the rolls next time I serve them to see if that helps it become a bit softer which might make it easier for them.

If you don't see Udi's in your local market, remember to ask. Some times products can be in places you don't expect (like the fridge or freezer). It's also helpful for the store to know you are interested so they are more likely to carry them.

It's almost officially summer so this year, don't deny yourself! Have a burger or hot dog on a roll and enjoy!

Gluten-Free French Toast recipe

noreply@blogger.com (The Family Chef) — Fri, 27 May 2011 15:15:00 +0000

Eating gluten-free, I often don't think about bread as much as I used to. Breakfast is usually just something simple like cereal or fruit with yogurt. But every once in a while, I get cravings. This morning, I opened the fridge and saw my loaf of Rudi's cinnamon raisin bread. I want French Toast and I want it now!

Some people may think it's hard to make but really, you can whip something like this up in a few minutes. The recipe below is for 4-5 people but I adjusted it and made enough for two. It was as easy as making toast with eggs. But, if you know me, I don't measure everything precisely, which does save time. I can eye ball 1/4 c milk and 1/4 tsp of vanilla. It also means I have a few less dishes to clean up!

You can use almost any gluten-free bread but I especially like the Rudi's for this recipe. It has great flavor and doesn't fall apart. I also like their philosophy: Made with stuff you can pronounce and ingredients you recognize. As a mom, that is important to me.

Make sure to toast the bread first, though; it will help keep it together.

This recipe isn't fancy but it sure is good (and easy!). I hope you'll give it a try.

Gluten-Free French Toast

8-10 pcs Gluten-Free Bread*
3 eggs
2/3 c milk or milk alternative
1/4 tsp each cinnamon and nutmeg
1 tsp vanilla
pinch or two of salt

1 Tbl vegetable oil like safflower or sunflower
Note: butter is tasty but burns too quickly in your pan; try this instead

*I used Rudi's Gluten-Free Cinnamon Raisin bread. It was a real winner for this recipe.

1. The bread needs to be dry. You can either toast the slices until just lightly browned or put them on a cookie sheet and place in a low oven (250 degrees) for 5 mins to dry them out. If it's too soft, it will absorb too much batter and be mushy.

2. Mix all other ingredients except oil.

3. Heat pan to medium or grill pan to 400 degrees F.

4. Based on the size of your pan, only batter the slices of bread that will be able to fit; don't let bread sit in egg-milk mix.

5. Place about 1 1/2 tsp of oil on pan and spread. Dip bread into batter. Make sure both sides are well covered. Place in pan. Cook on each side until golden. Repeat with remaining bread. Keep warm in oven until ready to serve, covered with a damp paper or kitchen towel.

Gluten-free chicken saltimbocca recipe

noreply@blogger.com (The Family Chef) — Mon, 09 May 2011 18:43:00 +0000

Gluten-free Chicken Saltimbocca over GF pasta and a little "fresh" bruschetta

I recently taught a gluten-free cooking class at Whole Foods in Los Altos, CA. Some times, when I create menus, I assume everything will work out; I've been cooking a long time! This dish was inspired by one I learned from the very lovely and talented Wendy Holloway of Flavor of Italy. I had not made a gluten-free version before but I was confident I could replicate it.

The original recipe called for regular flour (of course it did; Italians do not seem to be plagued with the same level of gluten intolerance we Americans are). The challenge for this dish was to keep the flavor intact but make it gluten-free.

Honestly, the only real tricky part was to come up with a flour blend that would imitate the regular flour. I decided to go with a combo of white rice and potato starch which seems like the perfect balance.

The chicken is served on top of my favorite gluten-free pasta brand, Bionaturae. We all agreed it tasted like regular pasta.

I also created a "new" dish; my version of bruschetta: a fresh homemade gluten-free baguette with a smear of pesto and topped with fresh tomato and thinly sliced zucchini. It was like summer in my mouth; yummy!

As always, I hope I inspire you and that you will try this dish.

Gluten-Free Chicken Saltimbocca

Four 6-8 oz skinless, boneless chicken breast halves, lightly pounded
Salt and ground pepper
8 large sage leaves
4 thin slices prosciutto di Parma
Potato starch and white rice flour, for dusting (about 2 Tbl of each)
1 Tbl extra-virgin olive oil
3 Tbl unsalted butter, divided
1/4 cup dry white wine or sherry
1 cup gluten-free chicken or vegetable broth
2 Tbl cornstarch mixed with 2 Tbl cold water

1. Season the chicken with salt and pepper. Top with a slice of prosciutto. Place 2 sage leaves on each breast. Use a toothpick to hold the prosciutto and sage to the chicken.

2. When you are ready to cook the chicken, dust each breast with a combination of potato starch and white rice flour, shaking off the excess. Don’t do this step ahead.

3. Heat a large skillet. Add half of the oil and 1 tablespoon of the butter. Add 2 of the breasts, prosciutto side up, and cook over medium-heat until nearly cooked through, about 3 minutes. Turn the chicken and cook another minute. Chicken should be lightly browned. Transfer the chicken to a plate; repeat with the remaining chicken.

4. Add the wine and deglaze the pan by cooking over medium-high heat until reduced by half, about 2 minutes. Add the butter and the broth and bring to a simmer. Cook until reduced by half, 3 minutes. Add the cornstarch mixture and cook another 2 minutes.

5. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with a little more salt. Transfer the chicken to plates, pour the sauce on top and serve.

Roasted Potatoes with Rosemary, Leeks and Gruyere recipe

noreply@blogger.com (The Family Chef) — Thu, 28 Apr 2011 13:56:00 +0000

When we visit my husband's family, my mother-in-law does not ask very much of us. She is a wonderful host and we have an on-going joke about her asking if we would like "tea and toast".

This Easter, I wanted to contribute a dish to the meal; typical English fare is a roast with potatoes and veg. I thought I would leave the steamed potatoes for the children and make something a bit more adventurous for us. Thus, this dish was created.

When you look at the ingredients, don't worry if you don't have everything. Just look at them as what they are:

potatoes: Yukon gold is preferred but red or russett are ok, too
herb: rosemary, thyme or oregano works well
onion: any kind of onion would do, even some garlic
cheese: if you don't have Gruyere or Swiss, substitute with anything sharp

Here are the (very) easy directions to a delicious side dish. You could always add eggs halfway through and make it into a crustless quiche...oh, must.make.that!

Roasted Potatoes with Rosemary, Leeks and Gruyere

Cut medium yellow potatoes (2 or 3 per person) into chunks. I usually cut each potato into 4-6 pieces. Toss with olive oil, 2-3 fresh rosemary sprigs and salt:

Add 2 Tbl oil; add more if it looks dry.
Pull the rosemary leaves in opposite direction from the sprig to remove.
Start with 1/2 tsp salt for 4 servings. You can always add more at the end.

Roast potatoes in a casserole dish for 20 mins @375F.

While roasting, sauté cut leeks or onion in butter with salt until golden. This should take about 10 minutes.

Shred or cut some Gruyere or Swiss cheese. I used about 1/2 c shredded for 4 servings.

After the potatoes have cooked for 20 minutes, add cheese, leeks, and 1/4 c of heavy or light cream (whole milk is an option, too), salt and pepper to taste, and stir. Place it back in oven, covered, for 15 minutes.

Uncover and continue baking for another 10 minutes or until brown and bubbly.

Tips for cooking with kids

noreply@blogger.com (The Family Chef) — Fri, 08 Apr 2011 00:35:00 +0000

Thank you to Emily Patterson, Communications Coordinator of Primrose Schools. I felt this article had some great points!

In the picture, you see a 2 year old helping out with the prep (with broccoli of all things!). I personally feel that when kids are young, it's much easier to have them in the kitchen where you can watch them.

Emily has some great tips for how to keep them occupied and engaged.

"Cooking with Children: A Recipe for Kitchen Safety & Fun

Bubbling pots, sizzling skillets and delicious smells can make the kitchen a fascinating – yet dangerous – place for young children. However, the potential hazards don’t have to keep children out of the kitchen. Dr. Mary Zurn, vice president of education for Primrose Child Care Facilities, says kitchen time can be a great way for families to regain some lost, but valuable, family time.

“The kitchen is often the most popular place in the house for families to gather. It’s a place for learning and sharing, where the family can enjoy quality time. Children can also develop a sense of responsibility by participating in daily tasks,” said Dr. Zurn.

Parents can keep the kitchen safe and fun for children by following this simple recipe:

1. Engage your child meaningfully. Think about what tasks your child can do independently. Completing simple jobs like mixing batter, rolling dough and measuring water can boost a child’s sense of pride and accomplishment. Tearing lettuce, adding sprinkles to sweets and shaking parmesan onto pasta are other safe, satisfying tasks children can easily accomplish. Even very young children can get involved – give them some pots, pans and wooden spoons so they can pretend to cook with you or use them for music-making. The tuneful accompaniment will let you know they’re safely engaged and give them a way to feel like they’re helping too.

2. Set some ground rules. Children need supervision when they’re in the kitchen, so establish a list of basic safety rules and make sure children are always within sight. Teach children to wash their hands before and after handling food to avoid spreading germs. Discuss on a regular basis what’s safe to touch and what’s not. Make sure the handles of pots and pans are turned inward on the stovetop so you and older children don’t accidentally bump them and spill hot liquids or food.

3. Build up skills step-by-step. Children can develop many essential skills in the kitchen, such as following recipes or counting slices of bread. For more advanced skills, start slowly and have your child master easy tasks before attempting harder ones. Teach older children to use a knife by starting them off with cutting soft items like cheese and cooked noodles with a dull spreader. As your child’s coordination develops, they can move on to slicing or sawing vegetables and fruit with a plastic knife.
4. Keep it fun. Cooking can be messy even without children, so don’t stress over the “oops” moments. If the cookie batter ends up on the floor instead of the baking sheet, offer some guidance and let your child try again. You can make cleaning it up fun too!

When your meal is complete, be sure to compliment your sous chef on a job well done. Offer them the first taste of whatever you cooked together and ask them what you should make next time. Bon appétit!"

Thank you Emily, for a great post!