CeliacChicks

Surprisingly Delicious Green Smoothie Recipe

Need a new easy, breezy, gluten-free, dairy-free, breakfast smoothie recipe?

My mom and dad have a super sweet neighbor, Alice, who is seriously into raw food. My dad, who is strictly a meat-and-potatoes-even-though-I've-had-a-heart-attack kind of guy, likes to tease Alice about her diet while wrinkling his nose at the same time.

One morning while I was visiting the rents, Alice stopped by with a pitcher of her favorite breakfast smoothie in hand to share with us.

To be totally honest, I did have my doubts about this. That green color? No, it's not kiwis-its spinach! Before you wrinkle your nose, I just want to let you know that my meat and potatoes dad actually liked it and is reportedly making it for breakfast every morning! Don't be put off by the pretty green color...you really can't taste the spinach. Just trust me on this one. Try it!

Surprisingly Delicious Green Smoothie Recipe

Add to blender:
1 banana
2 handfuls of fresh spinach
1 cup frozen mango pieces (I buy mine at Trader Joe's)
Enough water or almond milk to suit your preferred smoothie texture (I add about 1/2 a cup)
1 scoop rice protein powder (optional)

Blend until thoroughly mixed. Enjoy!

Thank you, Alice!

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The Chebe Galette Experiment

Gluten-free galette with carmelized onions, mushrooms, garlic and fresh sage.

Every time I see a picture of a galette I want to try to make a gluten-free version. The first time I saw a photo of one of these rustic tarts, or even had heard of one, was in a Martha Stewart magazine.  I've never really attempted to make gluten-free pie or tart crust because it just seems too laborious along with the problem of not being able to use butter due to my dairy allergy. I usually opt for the easy way out and just make crisps or crumbles, but when I saw Smitten Kitchen's savory galette photo last week I had an idea. Since Book Of Yum and Gluten-Free By The Bay have had great success making Chebe bread turnovers and knishes, why not try to make a galette with a Chebe crust?  Well,  as you can see, I didn't roll the crust out thin enough. I swear I rolled it out as thin as I could and even then it started sticking to the parchment paper I was using.

I thought it was okay, but not what I was really looking for. My boyfriend thought it was only "okay", but my friend Diane thought it was "good". I'm going to try to make a galette again, but with a real (but gluten-free and dairy-free) pie crust recipe.  I'll keep you posted.

Krabby Patties For Everyone!

Here is a peek inside one of The Crab Ladies delectable gluten-free crab cakes pictured with baked sweet potato fries and my homemade garlic mayo with dill. Mmmm.

The Crab Ladies, Inc.
Frederick, MD 21702
301.682.8080

If you've ever watched SpongeBob SquarePants, you know about the coveted secret recipe for Krabby Patties. It seems The Crab Ladies have brought them to real life with their gluten-free jumbo lump crab cakes.  Roma Campanaro and Jill Rabin's catering company grew famous for their crab cakes and this prompted them to start The Crab Ladies crab cake company.

If you love crab, then you'll love these crab cakes. After eating one of these you'll better understand the silly antics of the SpongeBob characters. Of course, these might only be everyday fare for the financially independent, but they would make a lovely gift for anyone, especially a gluten-free friend.  No one will ever be able to say you are a cheapskate after receiving these delicious treats. And don't forget- it's good to indulge yourself once and awhile!

Homemade Garlic Mayo

This recipe is adapted from The Mood Cure by Julia Ross.  (I absolutely love, love, love this book and will write about it at length another time.)

In a blender put:

1 egg
1/2 cup of olive oil
1/8 tsp. of mustard powder
1/2 tsp. of sea salt.
1 tsp. of apple cider vinegar
Juice of half a lemon

Blend until creamy, about 20 seconds. After mixture is blended, slowly add another 1/2 cup of olive oil to the mixture. You may need to stop blending and stir in order to get it moving again. When finished serve topped with dill and/or chopped garlic mixed in.

Wining, Dining & Schmoozing

Here's some gluten-free/dairy-free, but thank heaven not alcohol-free, penne a la vodka that I made this weekend and will definitely be making again.  I've become smitten with Smitten Kitchen lately and found the recipe there. Follow Deb's directions except substitute the pasta for your gf pasta of choice and the cream for coconut milk. I know it sounds weird, but don't worry, it is delicious!

I'm also intrigued by Steamy Kitchen, which actually has a gluten-free recipe category! A friend sent me a link to Jadyn's How To Turn Cheap "Choice" Steaks Into Gucci "Prime" Steaks recipe that explains the science behind how salt tenderizes meat. I had to try it and it's true! It really works!

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October Events

Hear Dr. Green at the Suffolk County Celiac Group meeting in Long Island October 2nd. Seating is limited to 150 people.

The NYC Insitute Of Culinary Education (ICE) will be offering a gluten-free gourmet cooking class October 12th from 6pm-10pm.

Gluten Free Girl will be in NYC for events surrounding her new book the weekend of October 12th. Stay tuned for more details as they become available.

See you Sunday October 14th at the Colin Leslie Walk For Celiac Disease in Rye, NY.

If you live in Atlanta be sure to register for the NFCA's Cooking Spree to be held on Friday, October 19th.

Big spenders are invited to the Celiac Disease Center At Columbia University's 6th annual gala Wednesday, October 24th from 6:30-9:30pm at the NYC Metropolitan Club.  Tickets are $350. Contact Cynthia Beckman for more information.

Gluten Free Gidget

Bambi lives on Fire Island!

So, I don't know about you, but I have this sense of urgency to try to get my fill of fun in the sun activities before the summer draws to a close. Last Saturday, John and I decided to check out Fire Island, which neither of us had ever been to before. We drove to Robert Moses State Park and then took the 30 minute ferry to the section of the island called Ocean Beach. There are no cars allowed on the island and you can walk the width of the island in about ten minutes. Cute little shops, restaurants and little beach cottages abound along golf cart size streets. Very quaint! We thoroughly enjoyed ourselves, mostly sunbathing, and plan on going back to explore the different sections of the island. It really made for a quick getaway that actually made you feel like you had a mini beach vacation somewhere!

Packing for the beach inspired me to write about beach food.  I thought we could all share our favorite get-out-of-town foods. Here are some of my favorites when it comes to quick and easy gluten-free beach food.

First and foremost you'll need plenty to drink. Why drink corn-syrup, artificial sweeteners or food coloring when you can make your own iced tea that is not only delicious, but jam-packed with antioxidants? I know this sounds simple, but I just realized I could make this in my sunny apartment window sill. Make your sun tea in an empty plastic liter bottle and then freeze it.*
My favorites are:
Mint
Orange Spice
Green Tea
*sweeten with agave nectar to taste before freezing.

If it's going to be blazing hot, fill the plastic bottle almost full and freeze. This will provide the perfect amount of slowly melting ice cold drink all day and double as an extra ice pack for your food. If it's moderatly hot then only fill it halfway and freeze. Then reserve the rest in the refrigerator in order to add it upon departing.

An easy option for food is to take sliced deli turkey (Thumann's and Boar's Head are gluten-free) in a small tote cooler and eat it with rice crackers. Or, I'll have Moondoggie stop off at Sahadi's in Brooklyn the day before to pick up soom baba ghanouj and hummus to use as dip with crackers and or/baby carrots.

If I'm not rushed I like to make millet tabouli.  I prefer millet tabouli to quinoa tabouli. The taste of tomatoes, mint and parsley all make tabouli so summery, healthy and refreshing. My friend Ivy, who has syrian bloodlines, has a great tabouli recipe. I just substitute the bulgar wheat (or should I say "vulgar" wheat?) with millet.

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Smurf Sisters Tabouli

2 c. cooked and chilled millet grain
2 bunches parsley hand chopped (Ivy feels that a food processor chops it too fine.)
1 cup of fresh mint finely hand chopped
1 large cucumber peeled, seeded and diced
2 tomatoes seeded and diced
1 bunch of green onions chopped

Toss the above ingredients.

Dose with the fresh juice of two lemons or add to taste.
Drizzle with 2 to 3 TBSP. of olive oil
Sprinkle 1 tsp. of salt
1/8 tsp. pepper

Serve in cored out tomatoes for edible bowls if desired.

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For treats I just throw in some Lara Bars (my favorite flavors are lemon and cherry), fresh fruit and some dark chocolates.

What foods do  you like to take on your summer excursions?

If you are heading to a beach in Long Island, NY one of the easiest options is to go to Cornucopia Natural Foods store in Sayville. There is a local beach and also the conveniently located Sayville Ferry that can take you to...guess where? Fire Island!

Cornucopia Natural Foods
39 N. Main Street
Sayville, NY 631.589.9579
Hours:
M-F 9-7
Saturday 9-6
Sunday 11-5

Not only does Cornucopia have quite a large selection of gluten-free groceries, but they also have a sit down deli section with pre-made gluten-free foods. Their salads are always a hit at the gluten-free vendor fairs. They have special selections every day along with the regular daily items of:

3 varieties of seasonal vegetables
Quinoa Salad with cranberries, almonds, etc.
Brown Rice Salad with a Meditteranean flavor
Chicken Waldorf Salad
Garden Tuna Salad
At least one dairy-free/gluten-free chicken dish, such as Artichoke Chicken or Balsamic Chicken
Wild Salmon with spicy ginger marinade

So, it couldn't be easier, just throw your ice pack in your travel cooler, make a stop at Cornucopia and you are ready for some Beach Blanket Bingo!

deli case

gluten-free aisle

gluten-free freezer section

Smart & Tasty Kefir Power Smoothie

Hello!  I know it's been awhile since I've written anything. I've been a little preoccupied since my mother's back surgery. I went home to Oregon to be with her and the family at the time of the operation. There were some minor complications that prolonged her hospital stay and made my reluctant return to New York especially difficult. It seems to have stopped my creative flow for a bit. I did however, discover a few new gluten-free related things in the Portland area, so I'll be sure to share them with you soon.

I've been keeping up with what's been going on within the gluten-free world and I've decided to jump back into the swing of things by heeding Gluten Free By The Bay's super sweet suggestion that we all contribute recipes for Karina's new diet. (aka Gluten-free Goddess).

I made a list of what she can't have and then compared it to what she still can have. There are still some pretty amazing foods for her to celebrate, such as chocolate! I've also been wanting to introduce everyone to the probiotic superfood kefir. It made Dr. Perricone's top ten superfoods list which was featured on the Oprah show. Basically, probiotics are friendly bacteria that help your intestines out. Since most celiacs have whacked out intestinal health due to years of being undiagnosed, it makes sense to me for us all  to help our tummies out as much as we can.  Thus, my adventure into buying, making and "breeding" kefir grains, or as I jokingly call them, "my kefir babies".  I make my own kefir out of coconut milk. It's not as delicious on it's own as dairy yogurt is, but blended into things it adds a creaminess and flavor that rivals regular yogurt. Besides, it is so very good for you! I'll write about it more in depth later. I'm going to send Karina one of my kefir "babies" asap so she can make her own coconut kefir. If you have dairy allergies, just use plain coconut milk in the following recipe. If you'd like to try making your own coconut kefir, drop me a line and maybe I'll send you some "babies" too!

Chocolate Kefir Power Smoothie

Here is my super easy, healthy, delicious and perfect for summertime heat treat. This is so versatile it can be a meal replacement, snack or dessert.

In a blender add:

1/2 cup coconut kefir or plain coconut milk (You can buy dairy based kefir now at most grocery stores. It will be near the yogurt.)

1 Tbsp. cocoa powder. (More and more studies are showing the health benefits of unadulturated cocoa. I found this one online that is made from only 100% cocoa powder so it is safe for Karina. Others are probably fine, but may contain allergens, such as  milk or soy.)

1 Tbsp. honey

2 heaping Tbsp. vanilla rice protein powder that contains 12 grams of protein per Tbsp.

1 frozen banana

Blend until smooth. Add more liquid or ice if necessary or desired.

Enjoy!

*written by Kelly

Gluten-free Scoop

Recipe Find
Now is the perfect weather for Dad's Fish Stew at Simply Recipes. It's delicious, healthy and fairly inexpensive to make. Thanks!, Dad.

GlutenFreeda is now FREE the next three months for recipe perusing.

Sad News
Our beloved Risotteria was closed by the BOH last Friday, March 2nd. Fellow NYC celiac blogger, David Marc Fischer, has some more info on the situation. We'll keep you posted as soon as we know what the real deal is. We wish them the best.

New Bloggers
Catherine of Gluten Free Guide based in NYC just covered the NFCA Cooking Spree in great detail.

Jennifer of Jennifer Ate is a professional writer for various magazines and just did a great write up about the NFCA Cooking Spree on Epicurious.

Seamaiden of Book Of Yum resides in California.  I knew Seamaiden as a regular poster to the SillyYaks Yahoo group. I always wondered why she didn't start her own recipe blog. She's very adventurous in the kitchen and mostly vegetarian.

Events
Don't forget to buy your tickets for the Paul Taylor dance event to benefit Columbia University Celiac Center.  There is limited room for the Gluten-free reception provided by Foods By George.

Peanut Butter Love

You know that amazingly easy flourless peanut butter cookie recipe that's been floating around the internet since last summer?* Well, I've adapted it to make it easier and better! I substitute honey for sugar and they come out beautiful every time. Also, I spread them into a rectangular bar pan to make cookie bars, which eliminates the time it takes to make individual cookies (which helps with my delayed gratification issue).  I even eat these for breakfast without feeling too naughty.

Kelly's Adapted Peanut Butter Bars Recipe

1 16oz. jar natural peanut butter (the kind with peanuts listed as the only ingredient)
2 eggs
2 tsp. baking soda
1 cup honey

Preheat oven to 350 degrees. Combine all of the ingredients in a large bowl and mix with an electric hand mixer until blended. I bake mine on an ungreased Pampered Chef  stone bar pan for around 15-20 minutes. They should be a beautiful golden brown color when done. I like them plain, but to dress them up for a special gathering, I spread chocolate and peanut butter chips on the top before baking.  One time I swirled jam onto the top before baking, but plain is still my favorite.

Whip these babies up in no time and enjoy!

*I tried to find the owner of the original recipe to give proper credit. The SillyYaks Yahoo Group archives reference Family Circle 8/5/03, p. 148 which referenced Louie's Simple and Easy Cooking, by Louisiana Special Education
Center, Alexandra, LA.

Interesting Tidbits

Erin McKenna of Babycakes bakery was on the Martha Stewart show yesterday and shared two of her gluten-free recipes.

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I received this hot tip in an email from Dr. Doug Hertford:

"Blue Smoke has fantastic food and a separate dedicated GLUTEN FREE MENU. The portions of ribs are huge and a tremendous bang for the buck. No need to take my word for it; RUN there and check it out ASAP. The massive succulent ribs speak and taste for themselves.

There is also a great jazz club below the main room with the same spectacular food.

I have met the co-owner, Ken Callaghan, who is in partnership with Danny Meyer - the renowned NYC restaurateur. Ken is very nice and congenial; he is usually there on weekdays. His travels throughout the USA in search of the perfect rib have been documented in magazine articles.

I will speak to Ken and encourage him to join the Gluten Free Restaurant Awareness Program. (GFRAP) Not that Blue Smoke really needs more business - this is the one downside - it is usually packed and hard to get last minute reservations, so it's best to go at off times. "

Wow! We haven't had a chance to check it out yet, but thought you might like to know. Sounds like Dr. Hertford is a serious rib connoiseur! Thanks Dr. Hertford!

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Having trouble finding the new Redbridge gluten-free beer? You can search here by zip code.

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The Gluten-free Bread Basket Cafe permanently closed December 30th, 2006. We'll miss this great contributor to the gf bakery scene. We'd like to thank them for all the good times and sweet treats! If you'd like to share your sentiments with them you can send an email to info@gfbreadbasket.com.

The Cream Puff That Became An Eclair

I have always wanted to make gluten-free cream puffs. Before I was gluten-free I was a cream puff addict. For example, when I was 21 I went to Australia for one month with a friend. Sydney was like europe with little bakeries on every corner and I had cream puffs beckoning to me everywhere I went. There were even big cakes that were essentially just giant cream puffs! Of course, with my coins that felt like play money I kept indulging in the little darlings at every opportunity for what seemed like pennies. It's not like you'll get too full of cream puffs. MMM...light, fluffy and delectable.

Well, I finally made them for the first time. What you've heard is true, they are super easy to make. I ended up making them bigger, thinking, "Bigger is better!". Then on this appointed cream puff day I reached for my coconut milk , since I was going to experiment with making whipped coconut cream for my puffs, and I didn't have enough! So, not to be deterred from my mission, I decided that these large puffs would be well suited for eclair like custard filling, which I did have enough coconut milk to make. Coconut milk based custard was just another experiment I had been wanting to follow through on and this was as good a time as any to try. The results were quite tasty! I took them to a gathering that same day, with only gluten gluttons present, and they received many delicious compliments.

Cream Puff Pastry
recipe adapted from Bette Hagman's The Gluten-free Gourmet p. 82

1 cup water
1/2 cup coconut oil
1 cup Beth's All Purpose baking mix from The Gluten Free Pantry
1 Tbsp sugar
1/2 tsp. salt
4 eggs

Combine water and coconut oil in large saucepan. Bring to boil.  Combine and mix flours, sugar, and salt and add to  coconut oil and water.  Stir continuously until mixture forms into a ball that detaches from sides of pot. Remove from heat and let cool a bit.

Add the unbeaten eggs, individually,while beating with an electric mixer.

Drop by spoonfuls onto greased baking sheet. Bette's instructions call for the puffs to be approximately 2 inches  round and about 1 1/2 inches high. (Mine were larger.) Make sure there is enough space between then to expand and not touch. Bake 20 minutes in preheated 450 degree oven, then reduce heat to 350 degrees and bake for 20 minutes more. (My oven is wacky so I had to keep an eye on them and of course it took a little longer since they were bigger.) Remove from oven and insert a knife gently in each one to release steam.

Serve cold filled with sweetened whipped cream or custard. Makes 8 to 10 puffs.

Filling
adapted from p. 83.

1 cup cream (I used full fat pure coconut milk)
3 egg yolks
1/4 cup sugar
3 Tbsp. sweet rice flour
1 Tbsp. butter ( or coconut oil)
1 Tbsp. rum
1 Tbsp. vanilla
dash salt

Heat cream until hot, but do not let boil. Turn off heat.
In another saucepan, whip egg yolks and slowly beat in sugar. Continue beating until the mixture is thick and a creamy lemon color. Slowly add flour, then heated coconut milk (or cream).

Put saucepan on medium heat and cook while stirring slowly until it comes to a boil. Beat vigorously so it does not clump. Cook for around 3 min.

Remove from stove. Stir in butter (or coconut oil) and rum. Chill covered until cold. Fill eclairs 4 hours or less before serving so they will not become soggy.

Glaze
created from Kelly's own imagination

2 bars Ghirardelli 60% Cacao
1/2 c. Coconut oil
Dash Vanilla

Heat chocolate with coconut oil until melted in microwave. Stir in vanilla. Should be a glossy, workable consistency. Spread on top of your finished eclairs. Enjoy!

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Easy Pumpkin Soup

I was first introduced to pumpkin soup at the age of eight. My best friend and I used to beg her mom to make it again and again. For some reason it didn't taste the same when my mom made it. For a couple of years now I've been making my own version. It makes me a happy girl every time. This is great anytime and tasty enough to serve to guests. 

2 Tbsp. olive oil

1 medium to large onion chopped

2 Tbsp. chopped garlic

2 cups chicken broth

2 cups 100% pure pumpkin ( I used Libby's 100% pure pumpkin in the can, not to be confused with the sweetened spiced pumpkin pie filling in a can.)

1 13.5 oz. can of classic, not light, coconut milk ( I used Native Forest Organic Unsweetened Classic Coconut Milk.)

1 tsp. of salt or more or less to taste

In a large pot saute onion and garlic in olive oil over medium heat, until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended, about 5 to 10 minutes. Add salt to taste and serve.

*If you have a hand immersion blender, you might like to blend it all creamy smooth before serving. I haven't treated myself to one yet, but I enjoy the soup chunky.

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Coconut Carob Cake

I adapted this from a recipe at Chocolate & Zucchini for Coconut Chocolate Cake (scroll down when you get to the link). My version is not only flourless, but dairy-, chocolate-, and sugar-free. If you like coconut, you will absolutely love this cake. Two gluten-eating co-workers thought it was delicious. There's something about using parchment paper when baking and presenting a dessert that makes it look extra decadent. This is a delicate cake, which you can see even in Clotilde's photo, so don't be alarmed if it falls apart a little bit. Your taste buds won't mind.

Follow Clotilde's directions.

And here are the ingredients with my substitutions:

2 cups unsweetened dried grated coconut (I used Bob's Red Mill brand)

6 oz. carob powder as substitute for chocolate. Chatfield's Carob Powder is the finest carob powder I've found, complete with a cute story of its history on the container.

2/3 c. full fat premium coconut milk as cream substitute. I had to use a little more (coconut) milk than the recipe originally called for when I realized that carob does not have fat in it, like chocolate, so the extra coconut milk made up for that.

4 eggs

1/4 tsp. salt

1/4 c. honey

Homemade Chicken Soup

The other day my favorite gluten glutton wasn't feeling so good, so I made him what else? Chicken soup! This is a classic as fall brings on soup weather, or to soothe a flu or cold. Maybe most people already know how to make chicken soup, but I thought, for the ones who perhaps don't, here is my recipe. It's nice to mix things up a bit and this recipe has evolved over the years.

4 boneless chicken breasts (because that's what I always have on hand, but you could use a whole chicken or even one of those roasted chickens.)
12 cups of water
1 vegetable bouillon cube
5 whole black peppercorns
2 bay leaves
5 cloves of garlic chopped (Can you tell I love garlic?)
1 1/2 cups of carrots sliced in cute round pieces
3 celery ribs chopped
1 large onion chopped
1/2 c. frozen peas
1/2 package Tinkyada penne brown rice pasta (even leftovers work great!)
Salt to taste
Fresh chopped dill leaves to taste
Handful of fresh chopped watercress or parsley

This is really easy! Just put the chicken in a big pot, add water, boullion, peppercorns, bay leaves, garlic, carrots, celery and onion. (If you decide to use a whole chicken, just adjust the water amount until it is covered.)  You can start to boil the large pot of water while you are chopping up the vegetables and add them as you go. Bring to a boil and then lower to a simmer. Simmer for around 45 minutes, until chicken is cooked through. I usually separate the chicken into pieces with a fork while it's still in the pot, but if you like, remove it from the pot, chop it into bite size pieces, and return the pieces to your soup. (Now is the time to remove the bones and skin if you used a whole chicken.)

Add the frozen peas and fresh dill and simmer for 5 more minutes. Season with salt. Serve over desired amount of Tinkyada pasta and garnish with freshly chopped watercress or parsley. Enjoy!

...It's A Dry Heat

Roosevelt Lake, AZ

Earlier this summer I made my annual visit to see Smurf in Arizona. The trip started out on an exciting foot right at JFK when I noticed that the little snack shop in the Jet Blue terminal had rows and rows of gluten-free snack bars! Most of the packages even had 'gluten-free' printed on them. This spot also had naturally gluten-free foods such as hard boiled eggs, certain packaged deli meats, salads and even Carol's Soy Crunch.

 

Then, as I was browsing through Psychology Today in the bookstore, I found a little article on celiac disease! Dr. Green from Columbia University was quoted. (Sorry, I couldn't get a clearer photo and it's not available online.)

Upon arrival, I requested Smurf's amazing guacamole, as I always do. I managed to get her recipe so I could share it with you. It may be the best guacamole you'll ever taste!  You can thank those college days when she worked at Chevy's restaurant!

Smurf's Guacamole
4 to 5 medium avocados mashed
1/2 c. chopped white onion
1 large tomato chopped and seeded
1/2 c. chopped fresh cilantro
1/2 to 1 jalepeno to taste and seeded and chopped
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 tsp. sea salt to taste
Juice of one lime

Mash avocados in a bowl by criss crossing two forks. Mix remaining ingredients. Garnish with a sprig of cilantro. Enjoy!

*Here is some gratuitous cuteness for you .. photos of a baby hummingbird we visited in her neighbor's backyard.

Tomorrow, I'll share with you our trip to a super yummy gluten-free bakery.

 

Recipe Contest

The nice people at the California Rice Oil Co. recently introduced themselves to us and suggested we host a contest. Why not? Sounds like fun! First, we had to check out their oil to make sure of its quality and taste. The healthy statistics are quite impressive and its taste is very neutral.

I decided to try it in Poppyseed Salad Dressing. The recipe, among others, is listed on their site. I substituted the 1/2 cup sugar with 1/4 cup honey. There's no need to put sugar on your greens, eh?

The pasta salad I made was a creation of the Old Mother Hubbard's sort - a montage of whatever malleable ingredients I had to work with.

1 package of Tinkyada pasta shells -cook according to package directions.
2 cans of tuna (chicken would work just as well)
1 can of black olives
Fresh chopped basil
1 clove chopped garlic
Top with the poppyseed dressing.

I must say it was delicious! I've been using the leftover poppyseed dressing on green salads for the last week and I absolutely love it.

So, here's the deal. Our message board's one token recipe is very lonely and would like some company. So, post to our message board your most fabulous gluten-free recipe of any sort starting today July 4th until August 5th*. We'll then draw one winner from the accumulation of recipe contributors, to receive a bottle of California Rice Oil. C'mon, show us what you've got!

*Contest officially closes on August 5th at 11:59 p.m. EST.

Arizona: A Trilogy In Four Parts

A recent trip to the otherworldly landscaped Grand Canyon state led to the discovery of many gf treats! For those with a short attention span (usually beings with a strong penchant for science fiction and the only ones that will get the dual meaning of the above title) I'll be breaking up my discoveries into four days worth of readings.

PART ONE
Today I will introduce Smurf. Yes, Smurfette, is her alias. She is the best friend a girl could have and with her interesting background of German/Syrian blood quite a cook too!

Having been my roommate once upon a time, Smurf is always on the lookout for foods that are "Kelly-friendly".  She was excited to cook for me one of her favorite recipes she'd discovered in "The Rice & Noodle Cookbook".  This cookbook had many recipes in it that used either rice or rice noodles and could easily be adapted with gf soy sauces or Bragg's Liquid Aminos. There are only a few copies left on Amazon.  If they sell out then I may post the recipe guilt free!

Before

After

I know you are wondering, "What is that extremely refreshing looking libation in the picture?" Well, we created a drink during our own special happy hour:

Banana In A Cave*
1/3 Coconut Rum
1/3 Dole Banana, Pineapple, Orange Juice
1/3 seltzer water

*the name comes from a silly heat stroke inspired joke while hiking the Superstition Mtns. earlier that day. 

Smurf's Secret Syrian Style Salad Dressing:

2-3 cloves of minced garlic
juice of one lemon (no seeds)
2 Tbs. olive oil
1/2 tsp. sea salt
Mix all ingredients together and toss on a salad just before serving.

Trust me...all of these would satisfy even a two-headed alien's appetite!

*stay tuned for the next segment in Arizona: A Trilogy In Four Parts!!!

Chocolate & Zucchini

We want to turn you on to a fellow blogger who we really like. Clotilde of Chocolate & Zucchini. This chick is passionate about food and writes about it beatifully. She shares fabulous recipes and cool tidbits about food and nutrition. Her huge recipe index includes those which are both savory and sweet, complete with gorgeous photos of the finished product.  Many desserts can easily be converted to gluten-free. I recently tried her already gf  Flourless Orange and Ginger Cake. I brought it along for a dinner at the in-laws and it was a serious hit. After perusing C&Z's endless resources, I'm sure it will become a permanent bookmark.

Boiling oranges.

Danish Crumb Cake

More From The Gluten-Free Gourmet p. 108

Remember the Finland trip? Well, Marijaana (Mari-anna), my first Finnish friend is now visiting me and sharing her favorite Bette recipes. Today she made the Danish Crumb Cake. While the smell of spices wafted through the air she couldn't help stating her people's centuries long sentiment," I really like this, but I'm surprised anything good can come from Denmark".  Then she added, " Swedish meatballs are not really from Sweden, and this is really from Bette's kitchen!" You may have to be familiar with Finnish culture to get the humor in that! I assure you that this is perfect right now for dealing with hopefully the last dose of our NY winter wonderland! 

Cookin' in Brooklyn

So, there's this show on Discovery Channel that I really like (when I can actually catch it...boy, do I need a TiVo) called Cookin' in Brooklyn hosted by a Brooklynite Chef named Alan. He cooks up creative yummy-looking dishes, and I'm always left with a "Hey, that seems doable" feeling. Plus, he mostly works in a NYC-sized kitchen, not the usual sprawling 800 sq. ft., giant pot rack hanging over a huge butcher block island with bay window which frames perfectly landscaped yard cooking-show kitchen that most New Yorkers cannot relate to. Anyway, here's a great looking recipe called Crispy Salmon Filet that I want to pass along: he uses crispy rice cereal for the crispy part! I haven't tried it yet, but I'm confident that we can trust Alan. Let me know if it's not good, I'm pretty sure I can figure out where he lives!

Rakott Kaposzta

I wouldn't worry about pronouncing it, but feel free to give it a shot. This is a secret Hungarian recipe from E, a gifted Hungarian and Italian cook I'm lucky to know. This is the first in a series from E. I will be doing my best to obtain all of her recipes, especially the ones that she's converted to gluten-free just for me, one of her favorite eaters. Rakott Kaposzta loosely translated means Layered Cabbage. Cabbage is a wonderful versatile vegetable, and in this dish, it combines perfectly with rice and pork in a casserole sort of way. It's all about the marriage of f-l-a-v-o-r-s.

Rakott Kaposzta

2 medium onions (chopped into tiny tiny bits)

1/4 olive oil

1 cup of long grain white rice (NOT instant ... blech)

3 1/2 tbsp paprika

3 lbs of pork (NOT lean, you need the fat for f-l-a-v-o-r)

2 tsp salt

1 tsp black pepper

1 28oz can + 1 8oz can of sauerkraut in rhine wine

2 containers of sour cream (optional)

"Sweat" the onion in a large pot with the olive oil .. in other words, cook s-l-o-w-l-y. While sweating, cook the rice in another pot. (*Use 3/4 of the water that's required. You want the rice to end up being slightly chewy.) The rice will be done before you need it ... just set it aside. Once the onions are soft, not brown, add the paprika. Turn the heat up to med-high. After the paprika starts to brown, add the pork. Reduce the heat slightly and break apart the pork as it cooks. Add the salt and pepper.

While the pork is cooking, rinse the sauerkraut thoroughly, pushing the liquid out through a sieve. Once the pork is cooked completely, add 1/2 the sauerkraut and 1/2 the rice. Blend and keep adding sauerkraut and rice until the ratio of all ingredients looks about even, or to your liking.

At this point you have a choice ... your layered cabbage casserole can be with or without sour cream. I love sour cream, so I used Toffutti brand dairy-free Sour Supreme for my dairy-intolerant friend Kelly and we certainly couldn't tell the difference! So, toss in one container or less, depending on how sour creamy you want your Rakott Kaposzta to be. Then pour into casserole dishes, top with a layer of sour cream (E's twist on the traditional version) and bake for at least 1/2 hour at 350 degrees. The longer you bake the more the flavors marry. This recipe makes a lot, it fed us for a few days ... and freezes very well.

Enjoy your Rakott Kaposzta with a good dill pickle ... this is comfort food at its Hungarian best.

Not Your Ordinary Pork n' Beans

Sausage and Lentil Bake, Page 281

We realize that we've been neglecting Bette Hagman, but during the summer it's just so hard to fire up the stove!  So, right after the first dip into turtle neck temperatures, Kelly and I got together and cracked open a Bette cookbook.  This time we were looking for something savory and satisfying for Fall.  We decided on the Sausage and Lentil Bake, a recipe that calls for kielbasa.  Living in Greenpoint, Brooklyn affords me the convenience of easy access to great Polish kielbasa ..  really really great kielbasa.  Since it's a main ingredient, you shouldn't skimp on quality.  My favorite comes from Steve's Meat Shop on Nassau Avenue between Eckford and Leonard Streets, a block down from the Nassau stop on the G train (just on the off off chance that you actually live near the G line).  So, the sausage is the star of this dish along with lentils, which we all know are super nutritious and perfectly filling.  We added a dash of liquid smoke and some crushed red pepper, for an extra kick.  We might as well have been sittin' on the side of a dusty trail, enjoying our grub next to a cracklin' fire under the stars ... in Poland.

Double Dutch Treat

Bette Hagman's More from the Gluten-Free Gourmet, Page 111

   

Warm, chocolate cake gooeyness.  Need I say more?

*You may have noticed the new links we've made to Amazon. After many requests for the Bette recipes, plus insinuations that we're a couple of teases, we decided to build links to the cookbooks themselves. We do get a fractional kick back from Amazon if you buy the Bette book using our link, which will go toward the endless purchasing of products, recipe ingredients and dinner outings. Hey, it's a tough job but some chick's gotta do it!  We would post the recipes if it weren't a copyright infringement.  Besides, your kitchen counter will look well dressed with Bette cookbooks lying around.

FINLAND: Land Of Gluten-Free Paradise

CHAPTER FOUR

My touristy dog sled ride where my eyelashes froze it was so cold!

My friend Kirsi has two outstanding gluten-free recipes she made for me.
A chinese friend living in Finland showed Kirsi how to prepare these.

CHINESE BEEF & POTATOES
Put some canola oil in a frying pan, enough to totally coat the pan and then some.
Add about two TBSP of sugar to the oil and heat it up really hot so that
the sugar becomes all brown.
Lower heat to about medium and add beef chunks or strips and potato slices.
When they are brown add about a TBSP of water -this will help it simmer
Add some GF soy sauce, garlic, salt and some pepper, and maybe some ginger and let it simmer until potatoes and meat are fully cooked.
Serve with cucumber sticks. They really compliment this dish.

Chinese Beef & Potatoes

CHINESE CHICKEN
Mix chicken chunks with one TBSP canola oil, several cloves of chopped garlic, about a TBSP of ginger powder and marinate for at least 30 minutes.
Add enough canola oil to a frying pan to coat it and then some.
Add about one TBSP of sugar and heat until brown.
Add the chicken and when the chicken is almost cooked add sliced mushrooms
Top off with a bit of GF soy sauce to taste if you'd like. I think it tastes quite good without soy sauce since I can't even eat the GF, since it contains corn alcohol.
Serve with rice.
Eat and enjoy!

Chinese Chicken

Of course, a visit to Finland wouldn't be complete without a sauna experience. Above I'm cooling off outside the traditional smoke sauna. Yes, that is a hole cut out of the iced-over lake behind the sauna. I lost my socks in there! You can't believe the feeling when you return to the warm sauna!

This ends the cyber tour of Finland. I hope you enjoyed your vicarious cyber vacation to GF Paradise! :)

Here are a few more photos from my trip.
TALLIN, ESTONIA

Our friends in Tallinn had hot GF minestrone soup waiting for us...along with some lovely dried fish! Of course...dried fish is at least GF...let's just say it was more tasty than I thought it would be.

Here is a link to some photos of Tallinn I found on the web that look similar to my trip photos.

ST. PETERSBURG, RUSSIA

Our hostess made some homemade borscht for us. Here are some good looking borscht recipes I found...the few that include flour I would just leave it out. It isn't necessary. Also, for the creamy borscht recipes just substitute the sour cream with soy milk if you are dairy-free.

I fell in love with russian cabbage rolls! They are readily available anywhere it seems and they are super cheap too. MMMMM

My friend, Maina, sent me the Finnish recipe for Kaalilaatikko cabbage casserole since I told her how much I loved the Russian cabbage rolls. It's basically the lazy version of cabbage rolls but with the Finnish sweet twist. (they are all sugar addicts!)

2lbs. ground beef (organic is always nice)
A good size cabbage.
Chop the cabbage in let's say half and then inch slivers,they can be long
but not too wide
Make two cups of rice (I used brown but the original recipe calls for white)
In the meantime fry your meat (don't overcook) and season with salt to taste,black pepper and lots marjoram (*don't omit marjoram-key ingredient)
Cook the cabbage slivers until soft
Then you just layer the cabbage, rice and the
beef into a pyrex, (deeper the better) and between each layer pour
(generously) maple syrup! Don't be scared...it really does taste good all together. I was a little timid but it is good. Bake at 350 for maybe 45 min. Yummy! And gets better when it ages...a day or so.

Kaalilaatikko cabbage casserole

I also fell in love with Buckwheat cereal. You could get it an almost any cafe in St. Petersburg. Served hot with milk and sugar. I brought this box of buckwheat home with me...of course this little "cow" has soy milk in it! I shared some with Kim... and she wasn't crazy about it... so to each her own.

Bette Hagman's Gluten-Free Chocolate Cherry Chews Recipe

               
         
Bette claims these cookies are moist and chewy.  Reminds me of the typical brownie commercial. You know, where the mom is tilting her head back in palatable ecstasy exclaiming to her children "Mmmmmm-oist and chewy!".  You doubtfully ponder if brownies can really be that much fun.  Well, turn them into chewy GF cookies exploding with cherry surprises and you might just become a believer!  Never doubt the Bette.

To back up the genuine tastiness of the Chocolate Cherry Chew, consider this scenario.  At work, a co-worker spotted them and snobbily commented that if they were GF, they couldn't possibly taste good.  Bless his heart.  I, of course, had to offer a sacrificial Chocolate Cherry Chew in order to save him from his wayward culinary claims. He humbly admitted that they were really good.  In hindsight, I wonder if this was really just a ploy to get one of my cookies!

Bette's Gluten-Free Caraway Soda Bread Recipe Rocks!

Soda Bread, Page 77

For some reason, my attempts at using a bread machine have so far ended in tears.  Kelly is the bread machine expert, and because of her I haven't given up hope.  However, when I  just NEED warm crusty bread OR ELSE, I break out this fabulous Bette recipe.  It completely satisfies the bread craving and it's really easy to make ... it's a quick bread, which means it doesn't require yeast ... you just throw it in the oven!  Irish soda bread is quite popular, and I've wow'd many non-celiacs with this rice flour version.  Actually, I've experimented with many different types of rice flour.  More types are becoming available, and they can bring a variety of flavors to your GF baking.  My favorite type is Bhutanese Red Rice Flour by Lotus Foods (check these guys out .. they have a great selection).  I found it at Whole Foods and it adds such a nice twist.  Also, if you're anti-dairy, or baking for the lactose intolerant, substitute the sour cream with soy yogurt ... actually, I think the soy yogurt makes the bread tastier than sour cream.  But don't take my word for it!  Grab Bette's book and rock some soda bread!

Bette Hagman: Gluten-Free Jelly Roll Recipe

Gluten-free Jelly Roll, page 122

As a child I remember my older brother going through a baking phase and discovering the joy of making a Jelly Roll from the Betty Crocker cookbook.  Not only were they fun to eat but also fun to make.  Bette Hagman's gluten-free version is just as fun and tasty too!

I chose to make the lemon filling.  I substituted potato starch for the corn starch as thickener and it worked just fine.  These are really good with strawberries and whipped cream if you can tolerate dairy.  Or maybe a strawberry soy yogurt might do the trick.  Experiment.

"I don't think you're ready for this Jelly ... Roll."
-Destiny's Child

Bette Hagman: Gluten-Free Regency Bars Recipe

Regency Bars, page 132

When I was growing up, my mom had a bar cookie recipe that was our family's favorite. It was from a newspaper clipping and they were called Merengue Bars. To our dismay, the recipe went missing. Little did we know that years later Bette would come to the rescue. As I was thumbing through the Hagman cookbook about a year ago, a recipe for Regency Bars caught my eye. Same cookie crust, same merengue top, and instead of almond flavoring it actually calls for almond paste! I just made them for a shindig I attended, and sad to say there weren't any left over.

P.S. -- I substituted regular rice flour for the sweet rice flour, which worked out just fine.

Gluten-Free Granola Bar Recipe

This past summer I went camping with some new friends. One of them, Terry, happened to be the gourmet of the group. Upon explaining my diet situation, Terry told me over her fireside read of Food & Wine magazine that she had a flourless granola bar recipe. I made them last Saturday morning, adding a few fun extras that I found stashed in my pantry. Later, as I was cruising along the west side bike path enjoying the shockingly summer-like November day, I pulled out my granola bar and silently thanked her. You will too!

4 egg whites OR 2 whole eggs
3/4 tsp. vanilla
1/4 c. sugar (I've substituted 1/4 c. maple syrup and it works great)
4 tsp. vegetable oil
1 tsp. cinnamon
1 2/3 cup granola (I used EnerG Brand GF granola)
1 cup raisins
3 Tbsp. rice bran
3 Tbsp. sunflower seeds
4 tsp. sesame seeds

Beat eggs and sugar. Mix in oil, cinnamon, vanilla and remaining ingredients. Each time I play around by adding interesting things...this time I added chopped candied ginger and shredded coconut. I omit the sunflower seeds because I don't like them. Also, I usually double the recipe since they don't last long. Bake in a 13x9 inch pan at 300 degrees for 20-25 minutes.

A memorable view from our camping trip. Ahhh...the perfect setting for granola bar consumption.

Dairy-free Pesto Meets Gluten-free Pasta

I just made really good dairy-free pesto! I guesstimated measurements, which worked just fine. Pesto is a fairly simple concept.

- 3 big handfuls of fresh basil (I used organic)
- About one cup of olive oil
- 3 small cloves of pressed garlic

AND...

- Soymage brand Vegan Parmesan!!! (my latest discovery), about 1/3 of a small container

(Kim suggests adding some pine nuts.) Dump it all in a blender and voila! I tossed it with Tinkyada penne, an amazing high-quality brown rice pasta with rice bran, and added some black olives. Mmmmmmmm.

Rice Bran Muffins

Rice Bran Muffins, page 40

Fall is officially here in the big city, which made me want to cozy up to a batch of freshly-made muffins and tea for breakfast this past weekend. Bette's classic Rice Bran Muffins did the trick. I ran out of soy milk and substituted a bit of water...they turned out just fine. Nothing beats warm out of the oven muffins for breakfast!

Pecan Pie Squares

Pecan Pie Squares, page 143

These are REALLY good.  I made them last week and took them into work ... they didn't last long.  I did, however, add an extra egg to the cookie crust part ... it was way too crumbly to work with and the egg guaranteed a more solid end result.  I also substitued the corn syrup with maple syrup and it worked great.  So my version is corn free!

written by Kelly