Cool As A Cucumber Salad with Agave

Cucumber talk. And a salad recipe.

It started with a visit from a fellow food blogger. And ended up as a side dish. No wait. That doesn't sound right. Because it's more than just a side dish. And the food blogger? Well. She's more than just a food blogger. She's Alanna!

And a certain individual got to make her dinner. Talk about nerve wracking. Cooking for a second-generation food columnist? It's enough to give anyone schpilkis! And I'm no exception. I was afraid I'd burn the quinoa. Or ruin the ribeye. But dinner went off without a hitch. Even with two glasses of wine and a pre-repast stroll to watch the sun set over Abiquiu. I think we talked for five hours.

And the cucumber salad? I made it based on Alanna's simple instructions via cell phone (and via the no-fuss wit and wisdom of Old Liz) and it was such a lip-smacking tasty little number, I ate it for breakfast the next day.

Now that's a good recipe.

Thanks Alanna! And muchas gracias to dear Old Liz, who apparently (as we say back east) knows from cucumbers.

GET THE RECIPE ...

Read More

Peanut Chicken Stir-Fry

Gluten-free peanut stir-fry sauce- easy to make.

Peanut sauce stir-fry? Yes, please. Spicy peanut sauce is one of my favorite comfort foods. Maybe even in my all-time top ten. The last time I stirred up this peanut sauce we were watching episode 5 of Brideshead Revisited- the most dread inducing episode when it's clear that poor, sweet Sebastian is clinically depressed and Mummy Marchmain (aka the Velvet Hammer) is determined to crush his spirit for propriety's sake. Steve and I were sighing audibly, rooting for dear Sebastian, hoping against hope he would somehow summon the courage to break free from Mummy and stop self medicating as we chop-sticked our way through this lip-smacking bowl of peanutty goodness.

And as we each consumed the last delectable morsels on our licked clean plates we agreed. We just knew this dish would have perked up Sebastian. And Charles, too, for that matter. Nothing like a spicy peanut sauce to fortify you and return some bloom to wan, stoic cheeks.

In need of said fortification but allergic to peanuts, Darling? Don't fret. Substitute Sunbutter in this recipe. Sunflower seed butter has a roasted nut flavor that is delicious in Asian style sauces. [I find it at Whole Foods and Wild Oats.]

So if you're suddenly struck (as I, too often, am) by a craving for peanut stir-fry, imagining tender sweet mouthfuls of crisp broccoli, elegant red pepper strips and slender chicken pieces all commingling happily in an earthy, garlicky peanut sauce, don't worry. I've got you covered. It doesn't get much better than this easy recipe.

Even Sebastian's teddy, Aloysius, could whip this up.

GET THE RECIPE ...

Read More

Gluten-Free Pear Polenta Muffins

Tender and sweet pear polenta muffins.

Ripe juicy pears and a polenta flour base make this new muffin recipe an instant favorite. I'll mention right off the bat- it's not low carb. It uses a moderate amount of sugar and some rice flour with organic corn meal. But if you're pining for a gluten-free vegan muffin recipe that you will absolutely love and devour with relish and lick your fingers and say softly (in your best Lauren Bacall voice), You know those pear muffins you got over there, Steve? You wanna toss me another?

These are it.

Pear Polenta Muffins Recipe

This recipe is vegan, meaning no eggs or dairy are used. But you'd never know it. These muffins are grainy and tender with soft sweet bites of pear that almost melt in your mouth.

Ingredients:

2 cups peeled, cored and diced ripe pears- 2-3 pears- depending upon size

3/4 cup gluten-free cornmeal

3/4 cup brown rice flour or sorghum flour

1/4 cup tapioca starch

1 teaspoon sea salt

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 cup light olive oil

1 soft ripe banana, mashed well

1/3 to 1/2 cup hemp or rice milk, as needed

2/3 cup organic brown or raw sugar

1 tablespoon bourbon vanilla extract

A sprinkle of organic raw sugar for topping, if desired

Instructions:

Preheat the oven to 350ºF. Line a twelve muffin tin with liners.

In a large bowl combine the dry ingredients- cornmeal, rice flour, tapioca starch, sea salt, baking powder and cinnamon; whisk with a fork to blend. Set aside.

In a separate bowl beat the light olive oil with the mashed banana; add 1/3 cup hemp milk, sugar and vanilla; beat until smooth.

Add the wet mixture into the dry ingredients and beat lightly until well blended; but do not beat it to death. The batter should be like a thick muffin batter (not as thin as a cake batter). If your batter is dry or stiff add a tablespoon of hemp or rice milk at a time and stir until it loosens up.

Stir in the pears.

Drop the batter into the muffin cups by spoonfuls; distribute evenly among the twelve cups. I like to make sure there are a few pear pieces sticking out of the tops. Sprinkle with a dusting of raw sugar.

Bake in the center of a preheated oven for 20 to 25 minutes or so until the muffins are firm to the touch on top and a wooden pick inserted into the center emerges clean. Try the pick method twice- you might hit a moist pear.

Set the pan on a rack to cool for a couple of minutes; then liberate the muffins from the hot pan- this keeps the bottoms from steaming and getting soggy. Cool the muffins on a wire rack.

To store- wrap and freeze cooled muffins in the freezer. They thaw easily and taste tender and sweet when still a wee bit chilled. They also are delicious warm.

Makes 12 muffins.

Tip: Room temperature pears help keep the baking time even; room temperature ingredients work best in gluten-free baking.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Read More

Italian-Paleo Eggplant with Crumbled Beef, Tomatoes and Mint

Gluten-free eggplant recipe with crumbled beef, tomatoes and mint.

Mediterranean Flavors

The classic Italian flavors are all here- eggplant, tomato, garlic, onion and oregano with a twist of fresh chopped mint nudging it over into Greek territory- but there's not a speck of gluten or dairy.

Mediterranean goodness on a plate.

This recipe is for those of us who miss eggplant Parmesan- a little something I threw together this week when my craving for a slab of eggplant Parm (as we called it back in Massachusetts) heated up to such a fever pitch that all I could think about was, How? How to translate a dish so fiercely reliant on a fried breadcrumb coating and slabs of melty Parmesan cheese? A dish so not gluten-free. Or dairy-free. Or lower glycemic friendly to this waist-whittling goddess.

Thin, weeped eggplant slices are brushed lightly with a little extra virgin olive oil and roasted in a hot oven- all by their lonesome. This makes for a delicate, slightly crispy eggplant slice, let me tell you. Topped with a homemade ragu of Italian tomatoes, browned ground organic beef with onions and garlic and herbs and a splash of balsamic vinegar- it's love, Mediterranean style. It is sustenance. It is flavor. And it's dairy-free.

GET THE RECIPE ...

Read More

South Beach Diet Notes- Phase 1

Summer fresh organic yellow tomatoes topped with mint, thyme and scallions, then drizzled with extra virgin olive oil and balsamic vinegar. What more could you ask for? A low glycemic snack with my favorite Mediterranean flavors. And no b-word.

I'm deep into my first week on the South Beach Diet, whittling down my waist a half pound at a time. I am seeing a difference already. And what's really interesting- for this gluten-free pasta and muffin loving girl? After eating a lower glycemic index recipe I don't feel stuffed. Or heavy. Or that other word. The b-word. The word every celiac hates more than anything. Yup. You women out there know what I'm talking about it.

Bloated.

GET THE RECIPE ...

Read More

Quinoa Salad with Lime + Fresh Mint

Quinoa salad with fresh lime and mint.

This is the post where I confess, Dear Reader, that I am now pear-shaped and lumpy and thick in the middle- obviously adept at gaining weight. I may even be considered gifted. This is not fun for me. But then, who promised fun during hip surgery recovery? Who said it would be easy? (Um, no one.) Throw menopausal hormone pandemonium into the sticky mix and you have a double roll nightmare.

I gained fifteen eighteen twenty damn pounds.

And who claimed that wedges of Green Chile Cornbread and Strawberry Chocolate Chip Scones and Peach Crisp were calorie-free, anyway? Certainly not moi. But geesh. 

How much can a girl give up in one lifetime?

So the rumors are true. Your intrepid plucky gluten-free goddess is trying the South Beach Diet. Or as well as one can follow the famous low glycemic diet without the comfort of dairy foods (on my allergen verboten list). This should be interesting.

Lucky for me I have a Guru.

GET THE RECIPE ...

Read More

Gluten-Free Maple Apple Breakfast Sausage- and things I lost in the fall

Truth is often messy. It's complicated. Hard to blog about. Because truth- the whole of it- doesn't always dovetail into a post about rhubarb or biscuit dough. It isn't shiny and pastel sprinkled or predigested for your consumption. What I'm feeling lately is raw and no doubt undercooked, and I'm not even sure I understand it. So, what, exactly, is it?

Things I lost in the fall.

Besides the ability to straddle, to jog up the patio steps, to sway to Iris Dement while stirring onions, to heft groceries from the back seat, lug heavy Mexican chairs over into the sun, to reach the top edge of a five-foot canvas and lay down a swath of color, walk back, step forward, add more paint, back up, mix color (do this for hours). Or even just sit on the floor. Cross my legs. Curl up in a chair with a book.

To stand for more than ten minutes without assistance (in other words, cane).

But it's more than these things, even. More than the physical struggle back to a modified semblance of wholeness. It's the acidic sensation of sliding backwards in time, losing ground you worked so hard to get to, to claim as your own. The foothold that didn't come easy to a questioning hyper-vigilant child. A cultivated center of pure confidence. The belief in I am here. Entitlement.

The right to take up floorspace and wall space, to carve out time, spend money on materials. Make mistakes, explore, discover. Play. To start over somewhere new and unfamiliar. The right to disappoint someone else. To confuse them. To place someone else's needs next to your own- instead of in front of your own.

More was broken than a hip.

And ten months later, I am still mending. Not just knitting marrow and stretching fifty-year old muscles that knot and resist. There are invisibles I have lost.

And I am no longer bold enough, or naive enough, to simply assume I'll get them back.
 

GET THE RECIPE ...

Read More