When I think of the perfect summer dessert, I think of something that makes use of the wonderful seasonal fruit that is available. What better way to bring together fresh juicy peaches and delicious blueberries than in a simple cobbler? I've probably been overdoing my consumption of both of these fruits. I could easily eat three peaches a day, and a pint of blueberries in one sitting is nowhere near a challenge for me, so I decided to take it a step further with a cobbler. For years my dad has been making my grandma's cobbler recipe, and he almost always uses cherries, which yields a delicious final product. The great thing about a cobbler is its versatility; you can use a wide variety of fruit when making a cobbler, you just need to have some juice in addition to the fruit itself. Because I was using fresh (vs. frozen) fruit, I needed juice from another source, so I used some pomegranate juice that was in the fridge. It was a nice element in the cobbler, but because it's expensive, you might want to use some other kind of juice. Not surprisingly, I had to do a little modification of the recipe to nix the gluten, but I was very pleased with the outcome of the experiment. As I mentioned, you could use other kinds of fruit in place of peaches and blueberries, such as cherries. Either peaches or blueberries on their own would be good too! I served mine with a scoop of Breyer's French Vanilla ice cream, and everyone loved it.
Essie's Gluten Free Cobbler
1/4 cup softened butter
1/3 cup sugar
1 cup gluten free flour blend (I used 1/2 cup Bob's Red Mill g-free All Purpose Baking Flour, 1/4 cup sweet sorghum flour and 1/4 cup tapioca flour + 1/2 teaspoon xanthan gum)
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 1/2 cups fruit
1 cup fruit juice
Directions
Heat oven to 375. Cream butter and sugar together until fluffy, then stir in dry ingredients alternately with milk. Blend until smooth. Pour batter into 2 quart casserole dish, then spoon fruit over the top. Sprinkle fruit with a small amount of sugar, then pour the fruit juice over the top. Bake cobbler for 40-45 minutes. (Fruit and juice will sink to the bottom during baking and the batter will form a 'cake' on the top.) Serve warm with ice cream or whipped cream.
Serves 6.
Wednesday, July 27, 2011
Tuesday, June 21, 2011
Picnic Perfect Chicken Salad
Check. It. Out. This post makes for TWO in a single month! Perhaps I am back on track for my resolution! Perhaps I should revise said resolution to be 'an average of 2 posts per month.' That way, I just need a few months with three posts and I can claim success. This seems like a reasonable revision in my book, but feel free to give me a reality check if you disagree. The dog is sitting, statuesque, in the back yard as I sit at my laptop conjuring up memories of the scrumptious chicken salad I made last week. This was not my first rodeo, mind you, as I actually came up with the idea last summer. But, as I started my blog in October, I decided to hold back on the chicken salad post until the season was right. Well here we are. Smack dab in the middle of June. Perfect timing for some chicken salad. Especially when there is a rummage sale to be had... My sister and I embarked on task of epic proportion when we decided to help our dad do a residential 'cleanse.' This of course involved a weekend-long rummage sale. So, I decided it would be the perfect time to have some chicken salad in the fridge and ready to go for my sister, mom, dad and me in case of sudden hunger. When I first made it, I had a pretty good idea of the flavors I wanted to achieve, and I hit the nail on the with a few secret ingredients. Red grapes and a little honey in the dressing add the sweetness, while crisped bacon and toasted pecans add a smokey-nutty element. I think you'll also find that the Greek yogurt/ mayo dressing is a winning combination who's texture is misleading in it's richness. I'm not sure what's better: this chicken salad, or selling the old sofa sleeper.
Sweet and Smokey Chicken Salad
Ingredients
3 large boneless/ skinless chicken breasts, grilled (or otherwise cooked)
2/3 cup low fat plain Greek yogurt (you could use regular plain yogurt in a pinch or even light sour cream)
2/3 cup Hellman's light mayonnaise (they label theirs gluten free)
2 tbsp honey or agave nectar
6 strips bacon, fried crisp and chopped into small bits
1 cup red grapes, halved
1/2 cup pecan pieces, toasted
Directions
Start by cubing or pulling the grilled & chilled chicken. (Pulling the chicken is more effort, but I prefer the results of this method because it absorbs more of the dressing.) Put the the chicken in a large mixing bowl and set aside. Next, make the dressing by combining the yogurt, mayo and honey/agave nectar in a smaller bowl. Then, add the dressing to the chicken and toss to evenly coat. Lastly, add the remaining bacon, grapes and pecans and toss to evenly distribute. Your chicken salad is complete! You can make sandwiches or simply serve it atop a bed of greens, but either way, you are sure to enjoy it!
Serves 4-6, depending on appetites.
Sweet and Smokey Chicken Salad
Ingredients
3 large boneless/ skinless chicken breasts, grilled (or otherwise cooked)
2/3 cup low fat plain Greek yogurt (you could use regular plain yogurt in a pinch or even light sour cream)
2/3 cup Hellman's light mayonnaise (they label theirs gluten free)
2 tbsp honey or agave nectar
6 strips bacon, fried crisp and chopped into small bits
1 cup red grapes, halved
1/2 cup pecan pieces, toasted
Directions
Start by cubing or pulling the grilled & chilled chicken. (Pulling the chicken is more effort, but I prefer the results of this method because it absorbs more of the dressing.) Put the the chicken in a large mixing bowl and set aside. Next, make the dressing by combining the yogurt, mayo and honey/agave nectar in a smaller bowl. Then, add the dressing to the chicken and toss to evenly coat. Lastly, add the remaining bacon, grapes and pecans and toss to evenly distribute. Your chicken salad is complete! You can make sandwiches or simply serve it atop a bed of greens, but either way, you are sure to enjoy it!
Serves 4-6, depending on appetites.
 |
| The finished product, atop gluten free bread and greens. |
Monday, June 6, 2011
Quinoa with Vegetables and Mango
Quinoa with Vegetables. Admittedly, this sounds a little bit boring. But please, give it a chance! This side dish packs a punch, with colors, flavors and nutrition. Quinoa contains all 8 amino acids (a complete protein) as well as being plain high in protein. Add some colorful vegetables, and you've got side dish to be reckoned with! A couple weeks ago, I made plans to make dinner with a good friend, who admittedly used to be quite picky. Somehow, during his time in grad school, he has managed to exchange the Spaghettio's for real food. While this very much excites me, I'm still in a state of disbelief. Our trip to the grocery store was the first step in my acceptance of my friend's new pallette. "Will you eat quinoa?" "Yes Anne, and you don't have to ask me that anymore. I pretty much eat anything." Alright... We ended up sauteeing a bunch of lovely vegetables and tossing them with our quinoa and a near perfect mango. This was accompanied by some jerk-seasoned grilled chicken and a simple but lovely salad. A perfect summer supper in my book. I made the quinoa again the following week, but was forced to omit the mango due to a shortage at the store. My sister and I made up for it by adding a little tamari ginger dressing and a squeeze of orance. Frankly, one could add pretty much any veggie desired, so feel free to take liberties!
Quinoa with Veggies and Mango
Ingredients
3 cups cooked quinoa (1 cup dry)
Handful of snow peas
1/2 smallish red onion, thinly sliced
1 red pepper, cut into short strips
2 carrots, cut into thin pieces
1 mango, coarsly diced
1/4 cup San-J gluten free Tamari Ginger dressing
Juice of 1/2 an orange, or a whole lemon or lime
Directions
Begin by preparing your quinoa per the package instructions. (some need to be rinsed prior to cooking) while it is simmering away on the stove top, sautee your veggies. The carrots will take the longest to cook, so start by adding them to a large pan with a splash of olive oil and cook over medium heat. After about five minutes, go ahead and add the other vegetables, cooking until they are still just a little bit crunchy. Then, add the quinoa and mango to the pan and gently fold it into the vegetables. When everything is well incorporated, drizzle the dressing and juice over the mixture and stir to coat. Your quinoa is ready to serve! You can serve your protein on top of it, or use it as side. Either way, it's a scene stealer.
Serves 4-6
Quinoa with Veggies and Mango
Ingredients
3 cups cooked quinoa (1 cup dry)
Handful of snow peas
1/2 smallish red onion, thinly sliced
1 red pepper, cut into short strips
2 carrots, cut into thin pieces
1 mango, coarsly diced
1/4 cup San-J gluten free Tamari Ginger dressing
Juice of 1/2 an orange, or a whole lemon or lime
Directions
Begin by preparing your quinoa per the package instructions. (some need to be rinsed prior to cooking) while it is simmering away on the stove top, sautee your veggies. The carrots will take the longest to cook, so start by adding them to a large pan with a splash of olive oil and cook over medium heat. After about five minutes, go ahead and add the other vegetables, cooking until they are still just a little bit crunchy. Then, add the quinoa and mango to the pan and gently fold it into the vegetables. When everything is well incorporated, drizzle the dressing and juice over the mixture and stir to coat. Your quinoa is ready to serve! You can serve your protein on top of it, or use it as side. Either way, it's a scene stealer.
Serves 4-6
Monday, May 9, 2011
Mmmmm Pasta!
Just the other day, I was decided I wanted to shake up my veggie routine. While I love asparagus and broccoli, anything can get boring if indulged in too often. That's when I remembered the sauteed spinach that I made several times last summer. It's on the naughtier side of vegetable dishes, but it's oh-so-good! Just making the spinach calls for bacon, plum tomatoes, red onion, balsamic vinegar, s&p, and of course spinach. At dad's request, I was going to make this to accompany some fish last night, but then decided I was craving pasta. While trying to decide how to prepare the pasta (we didn't have any marinara on hand), I had the genius idea to combine my sauteed spinach AND the pasta! Voila! A tasty dinner that my dad loved. He said it helped that he didn't have to lift a finger. (You could probably add some grilled chicken breast for extra protein.)
Sauteed Spinach and Bacon Penne
8 oz. package gluten-free penne (or preferred pasta)
8 strips bacon (I use the 30% less fat variety)
9 oz. bag spinach
1 pint grape tomatoes, halved
1/2 medium red onion, sliced in rounds, then in half
shredded Parmesan cheese
balsamic vinegar
olive oil
salt and pepper
Directions
Begin by frying the bacon in a large skillet over low-medium heat. When it's good and crispy, remove it from the pan and transfer to paper towel-covered plate. Pour most of the bacon fat into another container, then add the onions and tomatoes to the pan and sautee in the remainder of the bacon fat. While the onions and tomatoes are cooking, you can heat water for the pasta. When the water is hot, cook the pasta according to instructions. Then, go ahead and chop the bacon. When the onions are carmelized, start adding a handful of spinach to the pan at a time, slowly mixing it with the onions and tomatoes. Add additional bacon fat as needed to coat the spinach. As the spinach wilts, more of it will fit in the pan. Once it is all wilted, remove it from the heat. When the pasta is done, drain it and transfer to a large bowl. Toss it with a little olive oil to coat, then add the vegetables and the bacon, tossing to mix. Add a few dashes of balsamic vinegar, salt and pepper to taste and give the whole thing a final toss. Lastly, plate and top with a little shredded Parmesan.
Serves 4
*Not in the mood for pasta? Simply subtract the penne and Parmesan from the recipe, and you're good to go.
Sorry, no photo. Dad and I scarfed this down before I thought to grab the camera!
Sauteed Spinach and Bacon Penne
8 oz. package gluten-free penne (or preferred pasta)
8 strips bacon (I use the 30% less fat variety)
9 oz. bag spinach
1 pint grape tomatoes, halved
1/2 medium red onion, sliced in rounds, then in half
shredded Parmesan cheese
balsamic vinegar
olive oil
salt and pepper
Directions
Begin by frying the bacon in a large skillet over low-medium heat. When it's good and crispy, remove it from the pan and transfer to paper towel-covered plate. Pour most of the bacon fat into another container, then add the onions and tomatoes to the pan and sautee in the remainder of the bacon fat. While the onions and tomatoes are cooking, you can heat water for the pasta. When the water is hot, cook the pasta according to instructions. Then, go ahead and chop the bacon. When the onions are carmelized, start adding a handful of spinach to the pan at a time, slowly mixing it with the onions and tomatoes. Add additional bacon fat as needed to coat the spinach. As the spinach wilts, more of it will fit in the pan. Once it is all wilted, remove it from the heat. When the pasta is done, drain it and transfer to a large bowl. Toss it with a little olive oil to coat, then add the vegetables and the bacon, tossing to mix. Add a few dashes of balsamic vinegar, salt and pepper to taste and give the whole thing a final toss. Lastly, plate and top with a little shredded Parmesan.
Serves 4
*Not in the mood for pasta? Simply subtract the penne and Parmesan from the recipe, and you're good to go.
Sorry, no photo. Dad and I scarfed this down before I thought to grab the camera!
Wednesday, April 13, 2011
Taxes and Toast
Alright. I admit it. It is only mid-April and I've already botched my New Year's Resolution. All I have to offer for my excuse is one word: TAXES. Somehow, I got myself into a job that mostly revolves around them. I don't want to talk too much about work, but I will summarize by saying that nine months of my year are spent planning for tax season, and the other three are spent actually dealing with and doing taxes. So, I'm hoping you can accept this and we can move forward in our culinary relationship! So, while I haven't been writing, I certainly have been eating. That being said, today's post is dedicated to the most fabulous French TOAST my mom and I whipped up during a girls' weekend about a month ago. This endeavor was jointly inspired by my finding some awesome gluten-free bread AND the amazing sauteed pears my mom's been cooking up lately. Additionally, a 'bacon challenge' deserves some of the credit... The maple mixes with the smoky-salty flavor of the bacon to make the dreamiest combo. Start off by making some gluten-free French toast, however you like to do it. I just make it how I always have, but substitute some of the awesome bread from Be Well Bakery at Downtown Grocery. Next, proceed to making the pears! The recipe is for one serving, so simply multiply the ingredients by number of people eating! (You may find yourself making this just to nosh on alone. It's that tasty.)
French Toast with Sauteed Pears and Maple Whipped Cream
*Start with French toast your way, then top with the following*
Ingredients (per person)
1 pear, sliced thin
1 pat of butter
1 teaspoon brown sugar
1 tablespoon dried chopped dates
1 tablespoon chopped walnuts or pecans
1 strip bacon, cooked and chopped
whipped cream (one pint)
maple syrup (2-3 tablespoons)
Directions
Begin by heating the butter and pear(s) in a pan over medium-low heat on the stove top. Cook for about 7 minutes, until pears are mostly softened, then add the brown sugar, dates and nuts. Cook for about 2 more minutes, until pears are cooked through, and the other ingredients have formed a 'sauce.' Plate the French toast, then top with the pears and chopped bacon. (You don't want the bacon to get soggy, that's why you don't want to add it sooner.)
Next, whip up the whipped cream, substituting maple syrup in place of sugar for sweetness. Then, put a dollop on top of the French toast and pears! (If you want to go lighter, this is the optional part. But it is seriously SO good. Do it. Even if it's just once.)
French Toast with Sauteed Pears and Maple Whipped Cream
*Start with French toast your way, then top with the following*
Ingredients (per person)
1 pear, sliced thin
1 pat of butter
1 teaspoon brown sugar
1 tablespoon dried chopped dates
1 tablespoon chopped walnuts or pecans
1 strip bacon, cooked and chopped
whipped cream (one pint)
maple syrup (2-3 tablespoons)
Directions
Begin by heating the butter and pear(s) in a pan over medium-low heat on the stove top. Cook for about 7 minutes, until pears are mostly softened, then add the brown sugar, dates and nuts. Cook for about 2 more minutes, until pears are cooked through, and the other ingredients have formed a 'sauce.' Plate the French toast, then top with the pears and chopped bacon. (You don't want the bacon to get soggy, that's why you don't want to add it sooner.)
Next, whip up the whipped cream, substituting maple syrup in place of sugar for sweetness. Then, put a dollop on top of the French toast and pears! (If you want to go lighter, this is the optional part. But it is seriously SO good. Do it. Even if it's just once.)
 |
| Fabulous French toast with sauteed pears and maple whipped cream |
Sunday, February 27, 2011
Fish Tacos
I can tell you difinitively the first time I heard of fish tacos: on a trip to San Diego for my uncle's wedding when I was a sophmore in high school. My great uncle David was on a quest for fish tacos, and I remember being incredulous that such a thing even existed. It just didn't sound right! However, this was before I had ever been to Mexico or really experienced latin culture or cuisine. I didn't try the mysterious fish taco on that trip, and every time I saw it on a menu I shied away. Then, a few summers ago, my mom prepared some fish tacos and I tried them for the first time. To my surprise, I enjoyed them, but I DID think I could make some subtle improvements. My homemade mango salsa is just the ticket! The ground chipotle seasoning also adds a smokey flavor as well as some spice. I'm sure there are fish tacos out there that are made with battered and deep fried fillets, but this recipe is made with non-battered pan-fried fish, making it a healthy as well as g-free meal. I like to serve it with an avocado salad (like guacamole, but instead of mashing the avocado, cube it instead), and some refried black beans. Ole!
Tacos de Pescado
1 lb white fish fillets, I use lake perch (thanks Dad!)
2 cups shredded red cabbage
1 ripe mango, diced
1 large red or orange bell pepper, diced
1 small red onion, diced
1 jalepeno, minced
juice of 1 lime
1-2 tbsp cilantro, chopped
low fat sour cream
corn tortillas
seasoning for fish: salt & pepper, chipotle seasoning
I like to prepare the salsa a day ahead or the morning of to let the flavors meld a bit. Simply combine the mango, bell pepper, onion, jalepeno, cilantro and lime juice and store it in the fridge overnight. Before cooking the fish, I gently sautee the cabbage in a little olive oil until it becomes slightly tender. To prepare the fish, season to taste and pan fry in olive oil over medium heat. When the fish is cooked, use a spatula to flake it into smaller pieces. Warm the corn tortillas and fill them with small amounts of cabbage, fish, salsa and sour cream. This is a fresh, light meal that evokes tropical climes. It's a perfect summer dish, or a great break from the winter doldrums!
Serves 4.
Tacos de Pescado
1 lb white fish fillets, I use lake perch (thanks Dad!)
2 cups shredded red cabbage
1 ripe mango, diced
1 large red or orange bell pepper, diced
1 small red onion, diced
1 jalepeno, minced
juice of 1 lime
1-2 tbsp cilantro, chopped
low fat sour cream
corn tortillas
seasoning for fish: salt & pepper, chipotle seasoning
I like to prepare the salsa a day ahead or the morning of to let the flavors meld a bit. Simply combine the mango, bell pepper, onion, jalepeno, cilantro and lime juice and store it in the fridge overnight. Before cooking the fish, I gently sautee the cabbage in a little olive oil until it becomes slightly tender. To prepare the fish, season to taste and pan fry in olive oil over medium heat. When the fish is cooked, use a spatula to flake it into smaller pieces. Warm the corn tortillas and fill them with small amounts of cabbage, fish, salsa and sour cream. This is a fresh, light meal that evokes tropical climes. It's a perfect summer dish, or a great break from the winter doldrums!
Serves 4.
 |
| A fish taco with avocado salad and delicious refried black beans. |
Monday, February 21, 2011
Soup (#2)
Today's post is one I've been saving for awhile. Over the summer, I decided to turn a carton of tomato & roasted red pepper soup into a seriously souped-up and delicious main dish. This straight forward meal is inspired by flavors I've experienced in soups of Mexico, and it's not only tasty but also nutritionally balanced. The tomato & roasted red pepper soup that I got from my grocery store's natural food section was gluten free, but you'll have to check the label before you buy (like any of your other ingredients). Hint: Trader Joe's low sodium version of this soup IS g-free. The thing that makes this soup simple is that other than a few fresh ingredients, you mostly just have to open cans! (But shhhhh, you can still tell your guests it's gourmet)
Anita's Latin Chicken Soup
1 quart carton tomato & roasted red pepper soup
1 quart carton (g-free) chicken broth
2 cooked chicken breasts, pulled into small pieces
2 cups (roughly) cooked brown rice
1 14.5 oz can black beans, drained
1 14.5 oz can diced fire roasted tomatoes
4 large carrots, peeled and chopped
1 zucchini, sliced into half circles
1/4 cup cilantro, chopped
hot sauce, salt and pepper to taste
lime wedges
chopped avocado
Add carrots and a little olive oil to large stock pot. Sautee on stove top over medium heat 5-10 minutes until they begin to soften. Next, open all cartons and cans and add to stock pot, bringing to a simmer. Then, add zucchini and rice, continuing to simmer until zucchini is cooked. Season with hot sauce, salt and pepper. Add cilantro right before serving. Top with some chopped avocado and serve with lime wedges and toasted corn tortillas.
Serves 4 as a main course, 8 as a starter, plus leftovers.
Anita's Latin Chicken Soup
1 quart carton tomato & roasted red pepper soup
1 quart carton (g-free) chicken broth
2 cooked chicken breasts, pulled into small pieces
2 cups (roughly) cooked brown rice
1 14.5 oz can black beans, drained
1 14.5 oz can diced fire roasted tomatoes
4 large carrots, peeled and chopped
1 zucchini, sliced into half circles
1/4 cup cilantro, chopped
hot sauce, salt and pepper to taste
lime wedges
chopped avocado
Add carrots and a little olive oil to large stock pot. Sautee on stove top over medium heat 5-10 minutes until they begin to soften. Next, open all cartons and cans and add to stock pot, bringing to a simmer. Then, add zucchini and rice, continuing to simmer until zucchini is cooked. Season with hot sauce, salt and pepper. Add cilantro right before serving. Top with some chopped avocado and serve with lime wedges and toasted corn tortillas.
Serves 4 as a main course, 8 as a starter, plus leftovers.
Subscribe to:
Posts (Atom)