I guess I need to start with a confession, so here goes. “Hi, my name is Carol and I am a tomato addict. And that’s not all; I have passed my addiction along to everyone in my family.” Seriously, we could be out of milk, eggs and gluten free bread and I am still not hopping in the car to run to the store but just let us run out of tomatoes and I am off to the market before you can blink. A good portion of my grocery budget goes to tomatoes every week! We have even tried to support our habit by growing our own tomatoes, no luck yet but we are still trying.

So as you can see, I am not going to let a little thing like “out of season” get in my way of eating tomatoes. While tomatoes may be available all year round, they do tend to be pretty flavorless when not in season. The solution? Roasting them!]]>

I guess I need to start with a confession, so here goes. “Hi, my name is Carol and I am a tomato addict. And that’s not all; I have passed my addiction along to everyone in my family.” Seriously, we could be out of milk, eggs and gluten free bread and I am still not hopping in the car to run to the store, but just let us run out of tomatoes and I am off to the market before you can blink. A good portion of my grocery budget goes to tomatoes every week! We have even tried to support our habit by growing our own tomatoes – no luck yet but we are still trying.

So as you can see, I am not going to let a little thing like “out of season” get in my way of eating tomatoes. While tomatoes may be available all year round, they do tend to be pretty flavorless when not in season. The solution? Roasting them!

Roasting is a great way to bring out the natural sweetness of any vegetable and it works great with tomatoes. But for this recipe I took it one step further – in essence I scalloped them. With a bit of balsamic vinegar, garlic and rosemary, the tomatoes become a fabulous winter side dish or vegan main course. In the summer, fresh basil would be a great substitution of the rosemary. All the lovely, flavorful, aromatic juices exuded by roasting the tomatoes are soaked up with Kinnikinnick’s Gluten Free Panko Style Bread Crumbs which also provides a nice crunchy topping.

If you have any leftover scalloped tomatoes, serving with them with a poached egg on top is pure bliss. In fact, next time I make this recipe I am not counting on leftovers – I am making it specifically for topping with an egg because, yep, it really is that good!

Do you have a food addiction?

Gluten Free Scalloped Tomatoes

Ingredients

2 pound plum tomatoes
1 tablespoon fresh rosemary, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
5 garlic cloves, minced or grated
2 teaspoons kosher or fine sea salt
1 teaspoon freshly ground black pepper
1 ½ cups Kinnikinnick gluten free panko style bread crumbs – use divided

Directions

Preheat oven to 350 degrees.

Cut the tomatoes into roughly 1 inch pieces. Place in a 8 inch by 8 inch (or similar sized) baking dish. Add the rosemary, balsamic vinegar, olive oil, minced garlic cloves, salt, pepper and 1 cup of the bread crumbs, toss well. Sprinkle the remaining bread crumbs on top and bake for 25 minutes. Top with the remaining ½ cup of bread crumbs and cook for 10 more minutes or until the top is nicely browned.

A gluten free recipe that serves 6 people.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.
]]> http://simplygluten-free.com/blog/2012/01/gluten-free-scalloped-tomatoes-recipe.html/feed 4 http://simplygluten-free.com/blog/2012/01/gluten-free-scalloped-tomatoes-recipe.html http://feedproxy.google.com/~r/simplygluten-free/peXZ/~3/iNKJKHYp80A/gluten-free-carrot-pineapple-muffins-recipe-dairy-free-sugar-free.html http://simplygluten-free.com/blog/2012/01/gluten-free-carrot-pineapple-muffins-recipe-dairy-free-sugar-free.html#comments Tue, 24 Jan 2012 19:03:25 +0000 Carol Kicinski http://simplygluten-free.com/?p=9428

But there is a down side to having a “normal” cupcake for breakfast. The typical cupcake is filled with sugar, refined flours and starch and often “bad fat”, and despite that feeling of euphoria that comes from consuming all of that, the price will be paid later on when the crash comes. If I do indulge in a cupcake for breakfast I quickly become overtaken with mental fog and am ready for a nap by midmorning. Not a productive start to the day and certainly no way to send the kiddos off to school.

This recipe is really a muffin recipe that can look like a cupcake if you choose. (I may add that serving a kid something healthy that looks like it’s not, increases your chances of getting them to eat it by about 10 fold!) It is packed with fiber, low in fat, dairy free, includes vegetables and is refined sugar free.

The fiber (and whole grain goodness) comes from a combination of brown rice flour and coconut flour. There is a bit of tapioca starch mixed in to lighten them up but less than a teaspoon and a half per muffin. Carrots are packed with vitamins and minerals and are actually a fat burning food!

The sweetness for these muffins comes in some usual sugar replacement ways such as maple syrup and coconut sugar and one unusual way – freeze dried pineapple.

Normal dried pineapple is usually coated with sugar, contains nitrates and is not all that good for you. Freeze dried pineapple from Crunchies contains pineapple – and that’s it! Adding them to my carrot muffins adds a delightful bit of extra sweetness as well as a little tang from the natural sweet/tart characteristic of pineapple.

I made a little dairy free “cream cheese” maple topping that can go ON the muffin (making it look like a cupcake) or used as a spread, like butter – but better. If dairy is not an issue for you or your family, low fat cream cheese is a good, low fat substitute.

I don’t know about you, but waking up and making muffins on a work day is not high on my list of things I like to do, so both the muffins and topping (or spread) can be made on a Sunday and served on a Monday morning. The muffins also make a nice treat to pack into a lunch box.

So have I convinced you that gluten free cupcakes can in deed make a great breakfast?

Gluten Free Dairy Free Carrot Pineapple Muffins with Maple “Cream Cheese” Topping

Ingredients

Muffins

1 cup brown rice flour (preferably superfine)
1/3 cup coconut flour
1/3 cup tapioca starch
2 teaspoons baking powder
¾ teaspoon kosher or fine sea salt
1 teaspoon ground cinnamon
2 large eggs
1 cup coconut sugar
½ cup grapeseed (or other neutral tasting) oil
½ cup low fat coconut milk (or other dairy free milk)
2 teaspoons pure vanilla extract
2 tablespoons maple syrup
2 ½ cups grated carrots (from approximately ¾ pound)
One 1.5 ounce packet Crunchies Freeze Dried Pineapple

Topping

8 ounces dairy free cream cheese (or low fat cream cheese if dairy is not an issue) – at room temperature
4 tablespoons maple syrup ¼ teaspoon kosher or fine sea salt

Directions

Line a 12 cup muffin tin with paper liners. Preheat oven to 375 degrees.

Sift the brown rice flour and coconut flour into a large mixing bowl; add the tapioca starch, baking powder, ¾ teaspoon salt and cinnamon. Whisk to combine.

In another mixing bowl lightly whisk the eggs, add the coconut sugar, grapeseed oil, coconut milk, vanilla, and 2 tablespoons maple syrup and whisk to combine.

Combine the grated carrots with the pineapple in a bowl, add about ¼ cup of the flour blend and toss to coat.

Add the liquid ingredients to the flour mixture, whisk to combine then add the carrot/pineapple mixture and fold in. Divide the batter among the prepared muffin tins, filling each cup full. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

With a handheld mixer, beat the cream cheese substitute with the 4 tablespoons maple syrup and salt until smooth. Refrigerate until serving.

Either spread the topping on the muffins or serve the topping on the side.

Can be made 1- 2 days ahead, store topping in refrigerator and muffins in an airtight bag at room temperature.

A gluten free recipe that makes 12 muffins.

Ready for more morning treats or dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.
]]> http://simplygluten-free.com/blog/2012/01/gluten-free-carrot-pineapple-muffins-recipe-dairy-free-sugar-free.html/feed 8 http://simplygluten-free.com/blog/2012/01/gluten-free-carrot-pineapple-muffins-recipe-dairy-free-sugar-free.html http://feedproxy.google.com/~r/simplygluten-free/peXZ/~3/arDL_qox1tw/gluten-free-chinese-chicken-lettuce-cups-recipe.html http://simplygluten-free.com/blog/2012/01/gluten-free-chinese-chicken-lettuce-cups-recipe.html#comments Sun, 22 Jan 2012 13:25:08 +0000 Carol Kicinski http://simplygluten-free.com/?p=9376

Serving lettuce cups for Chinese New Year makes a lot of sense (or should I say cents?) as the lettuce represents rising fortune. The word “fortune” encompasses luck, wealth, chances, success, and riches. With that in mind, I suggest you have 2 or 3 or these tasty treats – because seriously, I can think of no easier path to good fortune!

This year in the Chinese calendar marks the Year of The Dragon. Dragon years are supposed to be lucky for ANYONE thinking of starting a business or project of any kind because money is easier to come by for everyone in years of The Dragon. So, dream your dreams and get busy – this is your year!

According to the Chinese horoscope babies born in The Year of the Dragon tend to be intelligent, passionate, brave and self-assured – pioneering spirits who rush in where angels dare not tread. They are flamboyant, independent and yes, even a bit stubborn. They are charming and charismatic and tend to fall in love fast and hard. They may rush into love and treat it as a game at times but when they find the right partner, they most certainly can settle down. If you are having a baby this year, I suspect it will be a bit of a handful but OH, what a fabulous handful indeed!

So, here’s to a fortunate new year!

恭禧发财

(Gong Hey Fat Choy)

(Happy New Year)

Gluten Free Chinese Chicken Lettuce Cups

Ingredients

1 tablespoon cooking oil
2 teaspoons minced garlic (2 – 3 cloves)
1 teaspoon fresh ginger, finely grated
4 scallions finely sliced on the diagonal – use divided
1 pound ground chicken
1 cup grated carrot (2 – 3 carrots)
1 – 8 ounce can whole water chestnuts, cut into ¼ inch dice
6 tablespoons San-J Asian BBQ Sauce plus more for serving
1 large head Boston Bibb lettuce – leaves separated, washed and dried

Optional Garnish

1 skein (2 ounces) mung bean vermicelli
Cooking oil
Kosher or fine sea salt

Directions

Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions. Cook for 30 seconds or until very fragrant, stirring constantly. Add the chicken and cook through, stirring frequently, about 8 minutes. Add the remaining 2 scallions, the carrots and the diced water chestnuts. Cook for 1 minutes, stirring constantly. Add 6 tablespoons San-J Asian BBQ Sauce, cook, stirring, until heated through – about 30 second.

To make the garnish, place paper towels on a dinner plate. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375 degrees (rippling but not smoking). Fry one small handful of noodle at a time until they puff up – 5 – 10 seconds. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.

To serve dip the back of a spoon into a small bowl of San-J Asian BBQ Sauce, spread into a lettuce leave, spoon in some filling and top with the fried mung bean noodles if desired.

A gluten free recipe that serves 4 as a main dish, 6 as an appetizer.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.
]]> http://simplygluten-free.com/blog/2012/01/gluten-free-chinese-chicken-lettuce-cups-recipe.html/feed 11 http://simplygluten-free.com/blog/2012/01/gluten-free-chinese-chicken-lettuce-cups-recipe.html http://feedproxy.google.com/~r/simplygluten-free/peXZ/~3/swdFgXAnXAc/gluten-free-sausage-and-beans-provencal-recipe.html http://simplygluten-free.com/blog/2012/01/gluten-free-sausage-and-beans-provencal-recipe.html#comments Fri, 20 Jan 2012 21:48:47 +0000 Carol Kicinski http://simplygluten-free.com/?p=9329

The hubby calls this recipe “fancy beans and franks”. I prefer to call it Sausage and Beans Provencal. You can call it anything you like but what I do know is, you will say, it is delicious!

I used a few time savers in this recipe, instead of gathering a lot of dried herbs, I used Herbs de Provence (a dried herb combo that typically contains basil, marjoram, savory, fennel, lavender, rosemary, thyme and sage – found in the spice isle of the supermarket) and I started with a bag of Hurst Family Harvest Tri-Bean Soup mix; their all natural, gluten free flavor packet adds a smokiness without me having to fry up some bacon first. I also browned my sausages at the same time as I started the base of my soup and then just refrigerated them until I was ready to finish them up in the beans for the last half hour.

You need to think ahead when making this meal, the beans need some soaking time, anywhere from 8 – 24 hours (I like to soak my beans 24 hours as we prefer a softer texture in my family) but they just sit there on the counter, no attention required!

Serve with a simple green salad and some ice cream drizzled with Armagnac (French brandy) and you have yourself a fancy schmancy French dinner that is super simple but company-worthy.

Gluten Free Beans and Sausage Provencal

Ingredients

1 package Hurst Family Harvest Tri-Bean Soup Mix
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
½ cup dry white wine
2 teaspoons Herbs de Provence
One 14.5 ounce can diced tomatoes, un-drained
8 cups water
Salt & pepper
1 lemon – zest finely grated and juice squeezed
6 mild gluten free  Italian sausages
½ bunch fresh parsley, chopped

Directions

Rinse beans and soak them in water from 8 – 24 hours reserving the flavor packet.

When beans are done, drain and rinse under running water.

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté for 6 – 7 minutes or until they are soft and translucent. Add the garlic and cook for 30 seconds. Add the wine and cook for another minute. Add the Herbs de Provence, tomatoes (juice and all), 8 cups water, the beans and the reserved flavor packet. Stir and bring to a boil. Reduce heat, cover and simmer the beans for 1 hour. (This can also be done in the crockpot – cook on low for 8 hours). Stir in the grated lemon zest and lemon juice, taste and add salt and pepper if needed.

Prick the skins of the sausages in several places with a fork (to keep them from exploding) and brown in a skillet on all sides, 2 – 3 minutes per side. Add the sausages to the beans, nestling them down into the beans a bit, cover and cook for another 30 minutes or until the beans are tender. Top with chopped parsley and serve.

A hearty gluten free recipe that serves 6.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.
]]> http://simplygluten-free.com/blog/2012/01/gluten-free-sausage-and-beans-provencal-recipe.html/feed 10 http://simplygluten-free.com/blog/2012/01/gluten-free-sausage-and-beans-provencal-recipe.html http://feedproxy.google.com/~r/simplygluten-free/peXZ/~3/RVRWlZe67fM/gluten-free-cereal-and-milk-donuts-recipe-sugar-free-dairy-free.html http://simplygluten-free.com/blog/2012/01/gluten-free-cereal-and-milk-donuts-recipe-sugar-free-dairy-free.html#comments Wed, 18 Jan 2012 17:26:07 +0000 Carol Kicinski http://simplygluten-free.com/?p=9290

Thus was the case with my hubby. There were lots of treats being created in my kitchen this past holiday season, not just professionally but personally too. (I should also mention that in addition to the “trying” of recipes developed he also has a penitent for stealing cookies and marshmallows intended to be given away as gifts.)

So the hubby came to me asking for help in shedding a few of the unwanted pounds that he has “inexplicitly” put on. I was happy to oblige, I don’t mind being the food police and to him the whole weight loss thing seems daunting and mysterious.

Well the truth of the matter is it’s pretty simple. You want to lose weight you need to cut calories. It’s just math – you need to burn more than you consume. In my experience the best way to do this is to cut back on starches, carbohydrates and fats, to cut out sugar, fried food and dairy (and of course, gluten) and to consume plenty of veggies, lean, protein and some fruit. And to eat less – but when you eat less you need to make every calorie count – more nutrition packed foods to fuel the body. And to cut Krispy Kreme doughnuts!

The problem with being the food police is there is no such thing as the “good cop”. You are always the bad cop, saying “no”, watching the “suspect” like a hawk and smacking their hand if they reach for something they shouldn’t. It is a pretty thankless job, instead of being the hero that you are, you become the enemy – the person standing between them and culinary happiness. You become the brunt of grouchy rants, dirty looks and not-too-flattering nicknames like “food Nazi”, harbinger of EVIL” and others too dirty to write in public.

But I have also learned that the trick to staying on any kind of diet (or eating plan as I like to call it) is to indulge in a few modified treats here and there that help curb the urge for bad things like, oh, Krispy Kreme doughnuts.

With that in mind I made some baked donuts that were not just gluten free but also dairy and sugar free. And I decided to throw in another treat relegated to the “not ‘til you lose the weight” category; cereal and milk. Thus Cereal and Milk donuts were born. A little bit of starch and carbs, a tiny bit of fat but a zillion calories less than regular doughnuts (that’s a rough estimate) and none of the forbidden things like gluten, sugar, dairy and frying.

Are these donuts just like a Krispy Kreme. Nope. Not gonna lie to you. Are they tasty, sweet and satisfying? Yep. You bet! Will they keep the hubby from sneaking off to grab a hot doughnut from the K.K. drive through? Well, they’re donuts, not invisible-24-hour-surveillance-devices with a stun gun, so your guess is as good as mine – but they stand a really, really good chance.

These donuts are plenty sweet thanks to Zero, a calorie free sweetener from Wholesome Sweeteners with a carbohydrate content of 0 and a glycemic index of 0. I was not about to use artificial sweeteners, I don’t care for the taste of stevia (sorry all you stevia lovers and proponents, I just don’t like it), my go-to refined sugar free alternative of Agave has calories and Xylitol not only has some calories and carbs but causes tummy issues for the hubby. Zero comes from sugar and tastes a lot like sugar. I even made powdered sugar from it for my donut topping!

So if you’re trying to shed a few pounds or just trying to eat a cleaner diet, these just may help you stay on track. I know that in my home I have gone from “wicked diet witch of the West” to “the most wonderful woman in the world”.  At least for today!

Gluten Free, Dairy Free, Sugar Free Cereal and Milk Donuts

Ingredients

Gluten free, non-stick cooking spray
2 cups fruit juice sweetened brown rice crisps or toasted rice cereal
1 ½ cups gluten free flour blend
2 teaspoons baking powder
½ teaspoon kosher or fine sea salt
2 large eggs
2 cup Zero sweetener – use divided
2 tablespoons agave nectar
¼ cup grapeseed (or other neutral tasting) oil
3 teaspoons pure vanilla extract – use divided
¾ cup rice milk
1 teaspoon corn or tapioca starch

Directions

Preheat oven to 350 degrees.  Spray  two – 6 count donut pans with cooking spray.

Pour the cereal into a baking pan and cook for 7 – 8 minutes or just until fragrant. Let cool.

Combine the flour, baking powder, and salt in a large mixing bowl. In another mixing bowl, whisk the eggs, add 1 cup of Zero sweetener, the agave, 2 teaspoons vanilla and ½ cup rice milk. Whisk to combine, add to the flour mixture and mix well. Add 1 cup of the toasted cereal to the batter and stir.

Fill the donut pans about 2/3 full and bake for 13 – 15 minutes or until they are firm to the touch and a toothpick inserted into the center of a donut comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. You may need to run a knife around the edges to help remove (especially if you fill them too full).

Place the remaining cup of Zero into a blender with the corn or tapioca starch. Blend on high speed until it resembles powdered sugar. Pour into a mixing bowl; add the remaining teaspoon of vanilla and remaining ¼ cup of rice milk. Stir until it turns into a thick frosting (you may need to add a drop or two more of rice milk if it is too thick – it should be spreadable).

Frost each donut and then dip the frosted side into the remaining cereal.

These donuts are best eaten the day they are made.

A gluten free recipe that makes 12 donuts that won’t sabotage your diet.

Ready for more breakfast treats and desserts?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.
]]> http://simplygluten-free.com/blog/2012/01/gluten-free-cereal-and-milk-donuts-recipe-sugar-free-dairy-free.html/feed 21 http://simplygluten-free.com/blog/2012/01/gluten-free-cereal-and-milk-donuts-recipe-sugar-free-dairy-free.html http://feedproxy.google.com/~r/simplygluten-free/peXZ/~3/8R7i6lZ_i4w/gluten-free-baked-salt-and-vinegar-cod-recipe-and-a-road-trip.html http://simplygluten-free.com/blog/2012/01/gluten-free-baked-salt-and-vinegar-cod-recipe-and-a-road-trip.html#comments Sun, 15 Jan 2012 13:05:11 +0000 Carol Kicinski http://simplygluten-free.com/?p=9241

But something else everyone knows is that another essential element of a road trip is junk food. And of course it is a proven fact that calories consumed on a road trip do not count! (Ok, that is not so much a fact as it is a bold faced lie but…)

My favorite road trip junk food snack is gluten free kettle cooked salt and vinegar potato chips and M & M’s – eaten together in the same bite. Don’t scoff until you have tried it – sweet, salty, sour, chocolaty, a little bit of junk food dietary heaven (and calorie intake hell) in one little handful.

Typically after a road trip I toss whatever is left of the less-than healthy-snacks and we get back to our normal eating habits.

After this particular road trip (which we took to Texas to spend with the g-kids) I was left with a half bag of salt and vinegar potato chips. As I was about to drop them in the trash, inspiration hit. What about crusting a nice healthy piece of fish with just a few crumbles of the chips and baking and serving with an egg free, cholesterol free sauce made from Vegenaise? Hmmm, seemed like a little stroke of genius and the perfect way to bridge back from the dietary freedom of a road trip to good clean eating.

The crushed chips give the fish a nice crunch and a fried feel to it despite the healthy baking and the salt and vinegar flavor is reminiscent of fish and chips. I used the 40% less fat salt and vinegar chips from Cape Cod which made me feel even better about the whole thing. Yep, genius!

Before I get to the recipe, here are a few photos of our road trip I snapped with my phone (btw if you have an iPhone, let’s connect with Instagram, its slightly addictive but soooo much fun!  I’m @simplyglutenfree)

So tell me – what is your favorite road trip snack?

Gluten Free Baked Salt & Vinegar Cod

Salt and Vinegar Baked Cod

Ingredients

Sauce

¾ cup Vegenaise
2 garlic cloves, grated or finely minced
Juice of ½ a lemon
2 teaspoons agave nectar (or sugar)
½ teaspoon kosher or fine sea salt
¼ teaspoon pepper
6 – 8 chives, minced (about 2 tablespoons)
¼ of a cucumber (about 3 inches) – peeled

Fish

Four 4 ounce cod filets
2 teaspoons Vegenaise (I use soy free)
Kosher salt and freshly ground black pepper
2 ½ cups gluten free kettle cooked salt and vinegar potato chips (a 2 ounce bag), crushed

Directions

Prepared the sauce by combining the ¾ cup Vegenaise, garlic, lemon juice, agave, ½ teaspoon salt, ¼ teaspoon pepper and minced chives in a mixing bowl. Grate the peeled cucumber into a paper towel and squeeze out all the juice. Stir into the sauce mixture, place in a serving dish, cover and refrigerate until serving time. Can be made a day or two ahead.

For the fish, preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicon baking mat.

Arrange the fish filets on the prepared baking sheet and sprinkle with a small pinch of salt and a large pinch of pepper then brush each fillet with ½ teaspoon of Vegenaise.  Top the fish filets with the crushed potato chips, gently pressing them down. Bake for 10 minutes or until the fish flakes easily with a fork.

Serve with the sauce.

A gluten free recipe that serves 4 people.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.
]]> http://simplygluten-free.com/blog/2012/01/gluten-free-baked-salt-and-vinegar-cod-recipe-and-a-road-trip.html/feed 24 http://simplygluten-free.com/blog/2012/01/gluten-free-baked-salt-and-vinegar-cod-recipe-and-a-road-trip.html http://feedproxy.google.com/~r/simplygluten-free/peXZ/~3/UK4gsWODlsA/gluten-free-noodle-soup-bowl-recipe.html http://simplygluten-free.com/blog/2012/01/gluten-free-noodle-soup-bowl-recipe.html#comments Wed, 11 Jan 2012 21:53:26 +0000 Carol Kicinski http://simplygluten-free.com/?p=9157

We could get a filling and satisfying meal for about a dollar which was a good thing seeing as we usually spent most of our allowances on black market American jeans and local handcrafted jewelry.

To me, noodle soup bowls represent both comfort and adventure. For an American teenager, venturing off the uber-safe confines of an Air Force base onto the streets of an “unprotected” foreign country held excitement – there seemed to be no order to the way people drove their cars, we didn’t understand lots of the language and there were sights, sounds and smells you just don’t see in the U.S. We would pass vendors selling whole octopus attached to long sticks, little old ladies yelling at us in Japanese to buy their wares and of course the alluring but forbidden Pachinko parlors (Pachinko is a cross between an arcade game and a slot machine) with their smoky, dark interiors, flashing lights and the constant sound of small metal balls dropping into holes and ringing bells.

After the over stimulation of a day on the “streets”, the comfort of the homey noodle bowl houses and a rich bowl of noodles was calming and soothing. And of course the soup bowls were ever so tasty.

Regardless of how inexpensive the noodle bowls were, they were always so visually appealing as well as delicious. Part of the appeal was that each element of the noodle bowls was prepared separately, cooked to perfection, and then arranged in that Oh-so-Japanese aesthetic of clean and orderly.

It takes a tiny bit of extra work to cook each ingredient separately and arrange them into the final product but the extra time and effort is worth it. Of course, if that seems like just too much trouble, than no worries, chances are I (and the Okinawan noodle bowl shop owners) are never going to know! Just toss everything together – it will still end up being a big bowl of comfort.

For my noodle bowl soups I use brown rice pasta from Maplegrove Gluten Free Foods, they cook up more quickly than most gluten free pastas and don’t get mushy. The fact that they are all organic and a whole grain food is a big bonus.

I also used in this recipe chicken thighs that I poached in the stock, removed and shredded. If you are really in a hurry, get a rotisserie chicken and shred the meat – easy peasy, just simmer the stock for about 5 minutes before putting in the noodles to let the flavors meld. You can substitute any type of meat, poultry, fish or seafood you prefer or in fact this recipe can easily be vegan by leaving out the meat all together and using vegetable or mushroom stock in place of chicken. And of course, you can change up the veggies to suit your own liking, just make sure they are cut small for quick cooking.

The broth for this recipe includes fresh ginger, finely grated (a micro-plane grater works well for this). Please, please, please do not consider using dried ginger – it is just not the same! A little tip – I buy my ginger, wrap it in a plastic bag and throw it into the freezer. Then when I need fresh ginger I just take it out and grate or cut it up frozen – no need to thaw – and I always have fresh ginger on hand!

Another thing – I prep all my vegetables before I start – that way it all goes along smoothly and I can get this on the table in about half an hour, piping hot!

Finally, the addition of the lime and cilantro is not typically Japanese, I just like it. Which goes to show you can customize this recipe however you see fit.

This is a recipe that transports me to a cherished place in my memories – do you have a dish that does the same for you? Please share!

Gluten Free Noodle Soup Bowls

Ingredients

2 quarts gluten free chicken stock
2 cups water
1 teaspoon sesame oil
4 tablespoons gluten free Tamari or soy sauce
3 tablespoons finely grated fresh ginger
1 lime
2 boneless, skinless chicken thighs (4 – 5 ounces each)
8 ounces brown rice pasta – spaghetti style
12 whole sugar snap peas, tips and strings removed
½ cup grated carrots
3 – 4 ounces shitake mushrooms, stems removed and discarded, caps sliced
Kosher or fine sea salt and pepper if needed
1 teaspoon sesame seeds
Small handful of cilantro, basil or mint leaves for garnish
Slices of lime for serving if desired
Sriracha or other chili paste for serving, if you dare.

Directions

Combine the chicken stock, water, sesame oil, Tamari or soy sauce and ginger in a large soup kettle. Cut the lime in half, squeeze the juice into the mixture and toss in the rinds. Bring to a boil. Add the chicken thighs, reduce heat to a simmer and poach the chicken thighs for 12 – 13 minutes or until cooked through. Remove from the broth along with the lime rinds. Discard the limes.

Raise the heat and bring the stock back up to a full boil, add the pasta and cook for 6 – 8 minutes, stirring occasionally.

While the pasta is cooking, shred the chicken meat using 2 forks. Cover and keep warm.

When the pasta is done, remove from the stock with tongs or a strainer and divide among four soup bowls. Add the peas to the boiling stock and cook for 2 minutes. Remove with a strainer or slotted spoon and set aside, cook the carrots in the same manner for 1 minute and the mushrooms for 30 seconds. (I run all the vegetables individually under hot water in a strainer and place on a plate until I am ready to finish off the soup bowls.)

Taste the broth and add salt and pepper if needed. Ladle the broth over the noodles and arrange the chicken and veggies in individual little piles on top. Garnish with a sprinkling of sesame seeds and herb leaves if desired and serve right away.

A gluten free recipe that make 4 lovely noodle bowls.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.
]]> http://simplygluten-free.com/blog/2012/01/gluten-free-noodle-soup-bowl-recipe.html/feed 12 http://simplygluten-free.com/blog/2012/01/gluten-free-noodle-soup-bowl-recipe.html http://feedproxy.google.com/~r/simplygluten-free/peXZ/~3/AmFYlgXtj2E/gluten-free-baked-green-eggs-and-ham-recipe.html http://simplygluten-free.com/blog/2012/01/gluten-free-baked-green-eggs-and-ham-recipe.html#comments Mon, 09 Jan 2012 14:03:55 +0000 Carol Kicinski http://simplygluten-free.com/?p=8847

I am sure that the lesson from this great story is that one should not make a snap decision about liking something (or maybe even someone) before really trying it, but I took away from it something a little different. I learned that people eat with their eyes first. If something looks appealing, it is a whole lot easier to take that first bite!

My own personal version of Green Eggs and Ham is a tad bit fancier than Sam I Am’s was – they are playful and fun and even kind of pretty and of course taste delicious. And I don’t have to entice the diner with boats and goats.

Since the eggs are the real star of the show, I start with the best quality, organic, cage free variety from healthy chickens (I use Nature’s Yoke’s eggs).  Then I beat the whites stiff, fold in some spinach, ham and parmesan, and then they are baked into light-as-air savory meringues. To top it all off I make a fat-free (but flavor-FULL) sauce by blending non-fat cottage cheese with lemon juice, a pinch of dry mustard powder, hot sauce and chives – not exactly Hollandaise Sauce but much lighter and very tasty in its own way.

I am sure the people you tempt with this version of a gluten free Green Eggs and Ham recipe will happily eat them in the rain, on a train or even at your dining table.

Gluten Free Baked Green Eggs and Ham

Ingredients

¾ cup fat free cottage cheese
Juice of ½ a lemon
1/8 teaspoon dry mustard powder
6 or 7 chives, finely minced
3 dashes hot sauce (such as Tabasco)
Kosher salt and freshly ground pepper
4 large organic, cage free eggs
2 cups baby spinach – stems removed and very finely chopped
4 slices gluten free extra thin deli ham, finely chopped
¼ cup grated parmesan cheese

Directions

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Prepare the sauce by blending the cottage cheese with the lemon juice, mustard, chives, hot sauce and a large pinch of salt and pepper until smooth – you may have to scrape down the sides of the blender 2 or 3 times to get it really smooth. Place in a small serving bowl and set aside. (if you make the sauce ahead, refrigerate it.)

Separate the eggs putting the whites in a large mixing bowl and the yolks into 4 small bowls (one yolk in each bowl). Beat the egg whites until glossy, stiff peaks form. Gently fold in the spinach, ham, parmesan cheese and a large pinch of pepper.

Spoon the mixture into 4 mounds on the parchment paper, making a deep well in the center of each. Bake for 3 minutes then slide 1 yolk into each well. Sprinkle with a small pinch of salt and pepper and bake until the yolks are set – 3 -4 more minutes (a minute or two longer if you don’t like the yolks runny).

Serve immediately with the sauce on the side.

A gluten free recipe that makes 4 fun servings.

Ready for more breakfast ideas?  There is a whole Breakfast Treats section in this cookbook – pancakes, muffins, crepes, sweet breads and much more!

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes - they have solved my love for desserts.” – F.R.
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