Blueberry Salad

Today, I spent several hours at the botanical gardens to escape from the gloomy winter skies. Pretending to be in Florida inspired me to make a fresh blueberry salad.  It was delicious and refreshing!

Ingredients:

1 Romaine lettuce, sliced
1/2 cup blueberries, washed
1 cucumber, peeled and cubed
1 teaspoon dry (or 1/4 cup fresh) parsley leaves
1 pinch salt
1 pinch pepper
1 teaspoon olive oil

Mix all ingredients and serve immediately as a side dish.

Suggestion:
To make this salad into a full meal, add 1/2 cup of walnuts or cooked chicken/turkey breast, cubed.

Pumpkin Bread

This moist and rich bread is great for desserts or breakfasts.

INGREDIENTS
1-2 cup sugar (depending on desired sweetness) 
1 cup vegetable oil
4 eggs, lightly beaten
16 oz canned pumpkin, unsweetened
3 1/2 cups flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon


DIRECTIONS
1) Preheat your oven to 350 degrees F. Grease and flour two loaf pans and set aside. 
2) In a medium mixing bowl, mix together sugar and oil, then add the eggs and pumpkin. 
3) In a separate bowl, combine dry ingredients. Slowly add to the pumpkin mixture, mixing until smooth.
4) Divide batter between the two loaf pans. Bake 30 to 40 minutes, or until a toothpick inserted near the center comes out clean.
5) Let cool in the pan on a wire rack for 10 minutes.

No Bake Express Pumpkin Pie

INGREDIENTS
1 ¼ cup coconut milk
2 small Cook & Serve vanilla pudding packets
1 cup unsweetened pumpkin filling
1 cup Dairy-free topping
1 teaspoon cinnamon
1 teaspoon allspice
1 ready-made Graham cracker pie crust

DIRECTIONS
1) In a small pot, mix together only 1 cup of the milk, pumpkin filling, and dairy-free topping. Let it simmer over medium low heat.
2) In a small mixing bowl, mix together remaining ¼ cup of milk, along with the pudding packets. Add to the simmering mixture. Stir continuously until the mixture thickens, about 5 minutes.
3) Pour thickened pumpkin filling into the prepared crust. Let cool to set. Serve with a dollop of Whipped cream and a scoop of vanilla ice cream.

Eat Gluten-Free Safely

If you have gluten sensitivity or Celiac disease, you should think twice before prepping food or eating with your manicured hands!

Most people are not aware that in most nail polishes, a hydrolyzed wheat protein is used as a binder. So, if you like to eat with hands or bite your nails, there is a big chance that you ingest chipped nail polish, thus gluten.

You can relax though, because there is a gluten-free option: Keeki Pure and Simple, a line of safe and organic nail care products created by two Michigan moms, Natalie Bauss and Katy Scheffler.

Keeki nail polish is water-based, contains no harsh chemicals, and is 100% biodegradable. Our testers determined that the nail polish is easy to apply and remove, and it is extremely durable if applied as directed by the manufacturer. It is important to blow dry the nails after the application of the top coat to help the nail polish adhere to the nails. If this step is skipped, the nail polish scratches and chips easily.

I highly recommend Keeki nail polish to all parents as many kids who wear nail polish might bite their nails and potentially expose themselves to harmful chemicals found in mainstream nail polishes. In addition, Keeki products contain no fumes and are safe for those with respiratory problems, such as asthma. Also, they are gluten-free what makes them very suitable for those with gluten sensitivity or Celiac disease.

Find out more at http://www.keekipureandsimple.com/

Dairy-free Spanish Cream

This chilled, old-fashioned dessert is one of my summer favorites!

Makes 2-3 servings

2 eggs, yolks separated from whites
2 cups coconut milk, divided
1 tablespoon granulated sugar
1 packet unflavored gelatin
1 teaspoon pure vanilla extract
¼ teaspoon salt

Beat both egg yolks together slightly with fork or whisk.

In a saucepan, combine egg yolks, 1 cup of the milk, sugar, and gelatin. Cook over low heat, stirring constantly until gelatin dissolves completely. Add remaining milk and vanilla. Mix well. Chill until the mixture begins to thicken.

In a small bowl, combine egg whites and salt. Beat with an electric mixer until stiff peaks form. Fold gelatin mixture into stiffly beaten egg whites. Spoon into desert serving bowls. Chill until firm.

Sprinkle with cinnamon or allspice before serving.

~ Monika

 

Vegetarian African Peanut Butter Soup

Makes 4-6 servings


5 cups vegetable broth 
2 sweet potatoes, peeled and diced
2 large zucchinis, diced
2 tablespoon oil
1 large onion, diced
1 cup cooked rice
1 can kidney beans, drained
1 can garbanzo beans, drained
1 cup peanut butter
1 tablespoons cumin
salt and pepper
1 large jar of salsa (Pace is my favorite for this recipe)

In a large pot, simmer broth until hot.

In a pan, cook onions in oil until tender. Add diced sweet potatoes and fry for 10 minutes on low heat. Add zucchini. Continue to fry, stirring occasionally until the zucchini is crunchy-soft.

Transfer vegetables to hot broth. Add beans and salsa. Stir in cumin, salt and pepper to taste. Add peanut butter and stir until smooth. Add cooked rice and enjoy!

TIP
Overnight, the rice will absorb some of the broth, and the stew will be deliciously thick. So leftovers are even better!

~ Monika

Blueberry Nectarine Galette

This galette is great for dessert (or breakfast!) with a hot cup of tea!

Makes one 9-inch pie

1 ready-to-bake 9-inch pie crust
2 nectarines
1 cup blueberries
¼ cup sugar
2 tablespoons whole-grain flour
cinnamon

Preheat oven to 400 degrees F.

Prepare filling: cut nectarines into slices and mix with blueberries. Add sugar and flour. Mix well.

Unroll the pie crust into a pie pan, leaving about 2 inches of dough hanging over the side. Place the filling in the center. Sprinkle with cinnamon and fold as shown. Sprinkle folded sides of the dough also with some cinnamon.

Bake for about 25 minutes, or until crust is golden brown.

Serve slices with whipped cream!

Fake the Taste: Cheese

Lactose intolerance prevents many of us from enjoying cheese.  But do not fret! You can mimic its taste and texture by using the following:

Veggie Slices or Shreds

These dairy-free cheeses are available in various flavors: American, Provolone, and Cheddar, to name a few.  The slices are great for sandwiches, and the shreds can be used in cooking and baking. Try the shreds as a garnish on your favorite soups or salads.

Nutritional Yeast Flakes
Use them for cooking or to sprinkle on food as cheese substitute.  They provide richer and creamier dishes and serve as a powerhouse of protein and vitamins B that are essential to health.

Mochi
Mochi, made out of brown rice, adds creamy texture to dishes.  It’s available in the refrigerator section of many health food stores.  Since it is sold in blocks, you can shred it or cut it into chunks as needed for cooking and baking.

Pear Tart

This tart is extremely quick to make and is delicious.  In fact, the recipe is so simple that my husband made it the other night in a jiffy!

Ingredients:

1 ready-made pie crust at room temperature
8 pears (any variety), sliced
3 tablespoons sugar


Preheat oven to 425F.

Unroll the pie crust, arrange pear slices as shown, sprinkle evenly with sugar.

Bake for about 20 min, until the crust is golden brown.

Serve with a dollop of dairy-free whipped topping.

Dairy-Free Banana Smoothie

This smoothie is very easy to make.  I often have it for lunch at work - I just freeze it overnight,  then leave it out on my desk to thaw out, and voila!

Makes 1 serving

2 ripe bananas
1 cup So-Delicious original coconut milk
cinnamon or allspice, to taste (optional)

Blend all ingredients together in a blender and serve immediately, sprinkled with cinnamon or allspice to taste.

You can also freeze the smoothie overnight and enjoy as a sherbet!

How to Cook Gluten-Free

Elizabeth Barbone 

Elizabeth Barbone’s challenge to herself was to create easy gluten-free recipes that she could make on her busiest day.  “How to Cook Gluten-free” is her answer: a straight-forward, comprehensive guide to gluten-free cooking - a must-have resource with real solutions for real people.

Just like her previous well-loved book “Easy Gluten-free Baking”, Elizabeth’s recipes use ingredients that can be found at your local grocery store - nothing too fancy or expensive - so you can put delicious meals on the table without breaking the bank.  The recipes have been meticulously tested and perfected, so that in your hands, dishes will comw out right every time.

“How to Cook Gluten-free” is full of wholesome cooking, comforting family favorites, and easy answers for hungry families:

Essential How-to Lessons: Step-by-step photography illustrates all the basics, from how to make gluten-free substitutions and whip up the perfect gravy to elizabeth’s fail-proof recipes for gluten-free baked goods such as sandwich bread, hamburger buns, and pizza crust.

Allergy-friendly: Elizabeth has not forgotten those who suffer from non-gluten food allergies; some recipes are also soy-free and nut-free and Elizabeth has even included a guide to substituting milk, butter, eggs, corn, and cheese.

Classic, family-loved recipes will satisfy those who can’t eat gluten and those who cook for them, too:

Breakfast: Powdered Sugar Doughnut Muffins, Waffles, Quiche “Cupcakes”, Pancakes

Easy Dinners and Casseroles: Baked Meatballs, Classic Chicken Parmigiana, Creamy Macaroni and Cheese, Baked Chicken Tenders, Cornbread Chili Bake, Meatloaf Burgers, Chicken and Cheesy Biscuit Casserole

On the Lighter Side: Summer Vegetable Pasta, Oven-Roasted Shrimp, California Club Turkey Burger, Multigrain Sandwich Bread, Roasted Vegetable and CHicken Wraps, Quinoa with Spinach and Black Beans

Desserts: Rustic Pies and Cobblers, Whoopie Pies, Cheesecake Cups, Brownies, Vanilla and Chocolate Cupcakes, Peanut Butter Cookies

About the Author:

Despite being born with life-threatening food allergies, Elizabeth Barbone graduated from the Culinary Institute of America where she learned how to cook delicious meals for herself and other people with food allergies.  Today, Elizabeth develops delicious recipes for the food allergic and gluten-free communities through her site GlutenFreeBaking, a weekly column on SeriousEats, and regular television appearances.  She is also the author of “Easy Gluten-Free Baking”.  She lives in Troy, NY.

Curry Soup in a Pumpkin

Want to impress your dinner guests with an original table centerpiece? Try this curry-spiced vegetable soup in a pumpkin!  It will elicit many complements and get the conversation going!

Serves 4

1 medium cheese pumpkin (or winter squash), lid cut out and saved, seeds removed form the center
1 tablespoon olive oil
1 cup sweet potato, peeled and cubed
4 large carrots, peeled and cubed
1 large onion, minced
4 celery sticks, cubed
1 teaspoon curry
salt and pepper to taste
2 cups vegetable broth

Preheat oven to 375 degrees F.

Sauté the sweet potatoes, carrot, and onion in a large pan in oil. Add celery during the last 2-3 minutes of sautéing to make it soft, but not soggy. Add spices: curry, salt, and pepper.

Transfer the sautéed vegetables to the inside of the pumpkin, pour in the broth, and secure the lid tightly.

Bake in the oven for about 1 hour. Serve immediately on a large platter.  Handle with care as the pumpkin will be hot!

Peach Cake

Cake
5 egg whites
5 egg yolks
5 tablespoons all purpose flour
1 tablespoon potato starch
5 tablespoons sugar
1 envelope vanilla sugar (or 1 tsp vanilla extract)
1 tablespoon white vinegar
¼ teaspoon home made baking powder

Topping

1 large can sliced peaches
2 small packs orange jello
2 cups water
sliced strawberries (optional)

Preheat oven to 350 degrees F.

Mix flour, starch, and baking powder together and set aside.

In a medium mixing bowl, mix the egg whites, sugar, and vanilla sugar (or extract) until stiff with an electric mixer. Add one egg yolk at a time while mixing on low speed. Gradually add flour mixture. Add vinegar and gently mix it in with the batter.

Pour batter into a spring form pan and bake for 25-30 minutes or until golden brown. Do not open the oven door for the first 15 minutes or the cake will fall. When done, let the cake cool in the pan (preferably on a baking rack) for a couple of hours.

Meanwhile, dissolve jello in a bowl of hot water, according to the directions on the package. Let it cool until it becomes thick, but not set.

Arrange peach/strawberry slices on top of the cake (see photo). Spoon thickened jello over the peaches, then refrigerate for 3-4 hours until jello is completely set.

Serve with whipped dairy-free topping.

Homemade Chicken Broth

This rich yet low-cal broth is very easy to make. I love to make it in the winter, so my family can sip it after skiing or taking a walk on a frigid winter night. It is versatile too, because you can serve it with noodles or rice as a soup. Also, don't forget to pour a cup for yourself when coming down with a cold. It might stimulate your immune system to fight off the illness quicker!

Makes 4 to 5 servings

4 chicken thighs
1 large onion, halved
4 celery sticks
8 peeled carrots, cut into 3-inch chunks
a handful of fresh parley
salt and pepper, to taste
5 cups water

Place all ingredients in a large soup pot. Bring to a boil, then reduce heat and let simmer for 25-30 minutes. Remove from heat and let cool. Strain the broth and serve immediately. Or you can pour it into a container if you wish to keep it in the refrigerator. It can also be frozen to use as you need it for recipes.

Lactose-free Ricotta Cheese

If you avoided ricotta, because of its lactose content, now you can make your own with lactose-free milk! Tastes exactly the same, and it's remarkably easy to prepare.

Makes 2 servings

4 cups lactose-free milk (the more fat the better)
1/4 cup lemon juice

Bring milk to a simmer in a saucepan.  While stirring, add lemon juice.  Continue to stir until curds form, about 1-2 minutes. (The lemon juice will cause the milk to separate, and you'll be left with delicious, fine-sized curds.)

Line a sieve with cheese cloth or a large coffee filter.  Pour curds into the sieve and let them drain.

Enjoy with toast or fruit, or in your favorite recipes.

Dairy-free Whipped Toping

Since Cool Whip changed its recipe and now includes dairy, I came up with a home made substitute that is yummy, but needs to be used right away.

Makes 1 cup

2 egg whites at room temperature

2 tablespoons sugar

1/4 teaspoon cream of tartar

Place ingredients in a large tall bowl.  Beat with an electric mixer until stiff peaks form. Serve immediately or chilled. 

Dairy-free Blueberry Scones

These scones are my all-time favorite dessert!  They are great with coffee, tea, or alone.

Makes about 12 scones

2 cups all purpose flour
1 teaspoon baking powder
3 tablespoons Fleischmann's Unsalted Stick Margarine, cut into small chunks
1 cup Tofutti sour cream
1 cup blueberries

Preheat oven to 425 degrees F. Grease a cookie sheet (or line with parchment paper) and set aside.

In a large mixing bowl, mix flour with baking powder and margarine until the margarine chunks are well coated. Add sour cream and stir until well incorporated. Add blueberries and gently fold into the batter.

Drop dollops of batter with a tablespoon on cookie sheet. Bake for about 15-18 minutes or until golden brown.

Home made baking powder

For those who are allergic to corn or want to avoid it out of concern for genetically modified foods, here is a recipe for home made corn-free baking powder:

Blend together ⅓ cup of baking soda, ⅔ cup of cream of tartar, and ⅔ cup arrowroot starch.

Which grains are gluten-free?

If you have Celiac disease, you know that you must avoid gluten at all costs to prevent health complications.  Here is a quick guide to grains that are safe and grains that you must stay away from.  Remember that products labeled "wheat-free" are not necessarily gluten-free. Therefore, read all labels very carefully.

Grains allowed:
amaranth
arrowroot
beans
buckwheat
corn
flax
garfava
millet
montina
nuts
potato
quinoa
rice
sorghum
soy
tapioca
teff.

Grains not allowed: 
Barley
Rye
Wheat (durum, eincorn, faro, graham, kamut, semolina, spelt)
Triticale (spelt)

Oats can be very easily contaminated during harvest, storage or processing.  However, some people with Celiac disease can tolerate pure gluten-free oats. To read more about oats and Celiac Disease, go to:http://www.ncbi.nlm.nih.gov/pmc/articles/PMC523841/.

Corn-free baking

Corn is ubiquitous. It is hidden in many ingredients, such as most baking powders, powdered sugar, and sorbitol, just to name a few. Even xanthan gum, which is used in many gluten-free recipes, is produced from the fermentation of corn sugar. Guar gum is a safe alternative. Although, corn is safe for people with gluten intolerance or sensitivity, those with a concurrent corn allergy must be vigilant.

Replace the following corn-containing baking essentials with the following safe alternatives:

Corn syrup: equal amount of honey, agave nectar, rice or tapioca syrup

Baking powder: Blend together ⅓ cup of baking soda, ⅔ cup of cream of tartar, and ⅔ cup arrowroot starch

Powdered sugar: In a blender, mix together 1 ½ tablespoon tapioca or potato starch with a cup of granulated sugar.  Blend for a bout a minute, until powdered.

Egg-free cooking and baking

For those of you who must omit eggs, here are ideas for egg replacements that can be easily used in cooking and baking.

For binding:
For binding ingredients (such as ground beef or turkey), use mashed potatoes, blended tofu, or tomato paste.

For baking:
To replace 1 egg, use the following:

Breads, cakes, and muffin recipes
3 tablespoons of apple sauce mixed with 1 teaspoon baking powder
¼ cup soy yogurt
½ small mashed banana
¼ cup blended tofu

Pie recipes
⅓ cup pumpkin puree


To replace 1 egg white, use the following:
Dissolve 1 tablespoon of plain agar powder in 1 teaspoon of water.  Beat, chill for 15 minutes, and beat again.


Happy cooking and baking!

Milk Substitutes for Cooking and Baking

By using these tasty substitutes while cooking and baking, you won't compromise the texture or flavor of your end-product.

Instead of 1 cup of milk, use any of these:

• 1 cup coconut milk
• 1 cup soy milk
• 1 cup rice milk mixed with 1 egg yolk
• 1 cup lactose-free milk

Instead of 1 cup of buttermilk, try:

• 1 cup coconut milk
• 1 cup soy milk mixed with 1 tablespoon lemon juice
• 1 cup soy milk mixed with 1 tablespoon vinegar
• 1 cup lactose-free milk with 1 tablespoon lemon juice

Instead of butter (1 stick or 8 tablespoons), use:

• 1 stick Fleischmann’s unsalted margarine
• 8 tablespoons Smart Balance Light margarine
• 8 tablespoons olive oil

Instead of 1 cup of yogurt, use:

• 1 cup fruit puree
• 1 cup unsweetened applesauce
• 1 cup soy yogurt
• 1 cup dairy-free sour cream