As of June 2008, all recipes on this blog are gluten free. There will no longer be a separate index for GF recipes, as it will be assumed that recipes after this date are safe for those on this diet.

Lunch box Take #3

This is another good lunch box option. It is modified from a Cooking Light recipe which uses bulger instead of quinoa. It keeps well throughout the week and has lots of protein to full you up!

Moroccan spiced quinoa and chickpea salad

Ingredients

• 3 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 2 cups boiling water
• 1 cup quinoa
  
• 1/2 cup matchstick-cut carrots
• 1/3 cup dried cranberries
• 3 tablespoons slivered almonds, toasted
• 2 teaspoons chopped fresh mint
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1. Cook quinoa according to directions. I use a rice cooker to make this easier.

2. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside. Add quinoa when it has cooled a little. Add carrots, cranberries, almonds, mint, chickpeas to bowl. Stir gently until all is combined. Cover and chill.

Birthday Cupcakes of Champs

I made these cupcakes for my 31st birthday party. They were a big hit....but I was happy to say that there were a few left over that we could enjoy all week. Man, we had our last one last night and I am ready to whip up another batch. They are moist, chocolaty with a subtle hint of coconut. Make a double batch and stick some in the freezer--you will be glad you did.

I had to convert the flour mix down to a smaller amount. I didn't want to have extra flour mix left with nothing to do with it. I rounded out the numbers as well as I could but that is why they may look a little strange.

Chocolate Coconut Cupcakes with Ginger Cream Frosting
from delight magazine

For cake batter:
10 ounces brown rice flour
4 ounces cornstarch
3 1/2 teaspoons tapioca flour
2 1/4 teaspoons xanthan gum
2 cups of sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 1/2 cups coconut milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup boiling water

1. Preheat oven to 350.

2. In large bowl, combine sugar, flour/starches/gum, cocoa, baking powder/soda, salt. Mix well with a stand mixer or hand mixer.

3. Slowly add eggs, coconut milk, oil and vanilla. Mix on medium for 2-3 minutes. Add in boiling water slowly and mix another minute.

4. Pour into greased (or papered) muffin tins. Bake for 25-30 minutes--(test with a toothpick). Cool on rack.

For Frosting:

1 stick butter, softened
2/3 cup cocoa (I actually left this out and made just vanilla, which was terrific)
3 cups powdered sugar
1 tbsp vanilla extract
1/3 cup coconut milk (or the rest left in that can you used for the batter)
1 tbsp freshly grated ginger
shredded coconut

1. Combine all ingredients using hand mixer until creamy. Frost cupcakes and dip into bowl with coconut.

Kiss Fall Goodbye

This fall, my husband and I took a trip up to upstate nyc during the fall for some hiking and relaxation. We stopped off at a local farm stand and bought some delicious local produce, including a small sugar pumpkin. We used it as decor but my intent was to make something tasty with it at some point. But there it sat. And sat. And sat some more. Until I decided that my cut off was December and I had to use it before then.

I followed this recipe from Dorie Greenspan. I have to say, it completely blew my expectations and tasted amazing. Now I wish I had a few more pumpkins hiding somewhere so I could make it weekly! You could have this as a side dish (serves 4) or a main course (serves 2). We had ours with the rest of our Thanksgiving dinner, which paired perfectly. It also would be good with a nice simple green salad on the side.

Savory Stuffed Pumpkin

1 pumpkin, about 2 1/2 to 3 pounds

4 ounces stale bread, sliced thin, then cut into 1/2-inch chunks (**I used GF bread)

4 ounces cheese, (She recommends Gruyere, Swiss, Blue, or Cheddar; I used a combo of monteray jack and gouda which was excellent) cut into 1/2-inch chunks

2-4 cloves garlic (to taste), peeled, germ removed and coarsely chopped

About 1/3 cup heavy cream

Freshly grated nutmeg

Salt and freshly ground black pepper

1. Center a rack in the oven and preheat the oven to 350 degrees F. I used a Dutch oven to bake the pumpkin in. Just add a little vegetable oil to the bottom of it so it doesn't stick too much. Try to use a nice looking one because then you can bring it all right to the table. You could also use a baking sheet with parchment or a silicone baking mat.

2. Using your pumpkin carving skills, cut a cap off the top of the pumpkin. (You know, just like how you carve a jack-o-lantern.) Clear away any seeds and strings from the cap and hold it aside while you scoop out the seeds and filaments inside the pumpkin. I saved the seeds and roasted them. Season the inside of the pumpkin with salt and pepper and put it on the sheet or in the Dutch oven.

3. In a separate bowl, toss the bread, cheese, garlic, salt, pepper and nutmeg together then add it to the pumpkin. The filling should come to near the top of the pumpkin (you can add more or less filling as needed.) Add the cream right to the pumpkin; it should come about 1/4 or 1/3 of the way up--no more than that. You don't want the ingredients to swim in cream, but you do want to get a feeling that they're moistened.

4. Put the cap back in place and bake the pumpkin for about 2 hours. Take the cap off the pumpkin the last 30 minutes so it gets nice and brown on top. The flesh should be tender and you should hear the insides bubbling away.

5. I brought the crock pot right to the table, used a sharp knife to cut the pumpkin into wedges. I think next time I will add a little precooked bacon and some sage. The garlic gets nice and mellow and wonderful.

Guest Post: A Brisket, a Tasket

Guest chef Dusty here with a recipe for mouthwatering brisket that will make you cry.

Braised Brisket With 36 Cloves of Garlic
from Epicurious

Ingredients:

About 36 fat unpeeled garlic cloves (1 2/3 to 2 cups) or an equivalent amount of smaller cloves, plus 1 teaspoon minced garlic
3 tablespoons olive oil
A first-or second-cut beef brisket (about 5 pounds), trimmed of excess fat, wiped with a damp paper towel, and patted dry
2 tablespoons red wine vinegar
3 cups chicken broth, preferably homemade or good-quality low-sodium purchased
3 or 4 fresh thyme sprigs, or 2 teaspoons dried leaves
2 fresh rosemary sprigs, plus 1 teaspoon chopped leaves
Salt and freshly ground black pepper
1 teaspoon grated lemon zest

Preheat the oven to 325.

Peel all that garlic. You can boil it for 30 seconds and that makes it easier.

Heat the olive oil in a large roasting pan, then add the brisket and brown on both sides. Don't overdo it though, because you don't want it to develop a crust. Transfer the brisket to a platter and set aside.

Pour out all but about 1 tablespoon of the fat left in the pan. Add the garlic and cook over medium heat until the little suckers are tinged gold. Then add the vinegar and scrape up all the browned bits from the bottom with a wooden spoon. Add the stick, thyme, and rosemary, and reduce heat to a simmer.

Salt and pepper the brisket on both sides, then put it in the pan, fat side up. Spoon the garlic cloves over the meat.

Place the brisket in the oven, cover with a lid or foil, and cook until the meat is tender, about 3 hours. Baste that meat every half hour, and if the liquid is boiling, lower the oven to 300.

This isn't necessary, but if you can leave the house for like, 20 minutes, then come back, you will realize how amazing your place smells with this dish in the oven.

Once the brisket is done, take it out and let it rest. It's very tired from becoming delicious. While it's resting, scrape the fat off the top (without waking it, if possible).

To make the gravy, pour the braising mixture through a strainer. Save the garlic, toss the herbs. Skim as much fat off the liquid as possible, then puree 1 cup of it along with half of the cooked garlic (you can toss in all the garlic if you want it really smooth). Pour the pureed mixture into a skillet, add the rest of the braising liquid and garlic, along with some freshly chopped rosemary and lemon zest. The recipe says to add more minced garlic but I was like, really? More garlic? So that's up to you. Boil this down over high heat.

Slice the brisket then rewarm it.

Place it on a platter, pour gravy all over it, then eat it while moaning in ecstacy.

Guest Post: Dusty's Crusty Must-Eat Tilapia Salad

Did you know that in terms of sustainability, Tilapia is one of the best fish you can eat? That's because it's an herbivore. Most of the overfishing that goes on these days revolves around tasty predator fish like Tuna. While Tilapia may not be the most flavorful fish in the world, it does absorb whatever you cook it in, making it a versatile and potentially yummy little fish. In this case we mix it up with some cornmeal for a little crunch then let it take its last swim in a big beautiful salad.

Cornmeal-Crusted Tilapia Salad
from Cooking Light

Ingredients 4 (6-inch) corn tortillas, cut into 1/4-inch strips
Cooking spray
1 teaspoon chili powder, divided
3/4 teaspoon salt, divided
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup yellow cornmeal
1 teaspoon onion flakes, crushed
4 (6-ounce) tilapia fillets
7 teaspoons canola oil, divided
6 cups chopped romaine lettuce
1 1/2 cups chopped red bell pepper (about 1 large)
1 cup halved grape tomatoes
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon Dijon mustard
1/4 cup preshredded reduced-fat 4-cheese Mexican blend cheese

Preparation

Preheat oven to 425º.

Place tortilla strips on a baking sheet lined with foil; lightly coat tortilla strips with cooking spray. Sprinkle strips with 1/2 teaspoon chili powder and 1/4 teaspoon salt. Bake at 425º for 10 minutes or until crisp, and set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, onion flakes, and the remaining 1/2 teaspoon chili powder in a shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until browned and fish flakes easily when tested with a fork or until desired degree of doneness.

Combine romaine and next 4 ingredients (through cilantro) in a large bowl. Combine juice, mustard, and remaining 1/4 teaspoon salt in a small bowl, stirring with a whisk. Gradually add remaining 4 teaspoons oil, stirring constantly with a whisk. Drizzle juice mixture over lettuce mixture; toss gently to coat. Place 1 1/2 cups salad mixture on each of 4 plates; sprinkle each serving with 1 tablespoon cheese. Place 1 fish fillet on each salad; top with 5 tortilla strips. Eat while feeling good about yourself for saving the ocean food chain, even though you're still destroying the Earth with your continuous consumption of its finite resources. Bon Apetite, from the guilty eco chef!

A little Carribean in Astoria

My husband picked out this meal from some food mags I had clipped awhile back. They went together great and will definitely be making them again soon!

Jerk Chicken with Coconut Plantains and Carrot Slaw
From Cooking Light

Jerk Chicken:
1/3 cup diced yellow onion
1/4 cup finely chopped green onions
2 tablespoons cider vinegar

2 teaspoons brown sugar

1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
1 habanero pepper, quartered
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking spray

To prepare chicken, combine first 10 ingredients in a food processor; pulse 30 times or until finely chopped. Spoon onion mixture into a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning bag occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Sprinkle chicken with 1/2 teaspoon salt. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done.

Plantains:
2 soft black plantains (about 1 pound)
1/2 cup light coconut milk
1 tablespoon butter
1/4 teaspoon salt

To prepare plantains, peel plantains, and cut into 1-inch pieces. Cook plantains in boiling water 20 minutes or until tender; drain. Combine plantains, coconut milk, butter, and 1/4 teaspoon salt in a medium bowl; mash to desired consistency. Place 1/3 cup plantain mixture on each of 6 plates, and top each serving with 1 chicken breast half.

Pie Did It!!!!

I have to admit something: I have never made a pie. I will say it again: I have never made a pie. I really have no excuse except pure fear. And once I went gluten free, I ruled out any future pie-making days. But I am happy to report that my pie baking days have just begun (to the glee of my husband's stomach)!

Today I conquered my first pie — and it was gluten free at that! "Gluten free pie," you say, "don't you mean fruit sandwiched between two cardboard layers?" Let me tell you, this pie was delicious. And the crust was so good you could eat the ends without the fruit to dress it up and it tasted like any great pie crust with gluten. Even my pie-expert father-in-law agreed. I had several farmer's market peaches and a pint of blueberries that was perfect for this project. I think peaches and blueberries are the perfect match for each other, especially in the summertime.

I will admit the dough was a little tricky to get into the pie tin. I am not sure if that is because I am a pie novice or it was the GF crust. It rolled out well, but I had some trouble transferring it and had to start rolling it out all over again. It then came together enough for me to be able to seal up some of the cracks with a little water on my fingers. This would also be delicious as a lattice top pie, perhaps I will try that one next.

Gluten Free Peach Blueberry Pie

Crust: (This makes a bottom and full top crust).

Make this mix in a separate bowl or large container — you will have a little left over (and enough to use on the bench/table/parchment)
1 cup white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

2 cup plus 4 Tbsp rice flour mix

2 tsp xanthan gum

a pinch of salt

2 tbsp sugar

1 stick butter, cut into small cubes and frozen for about 20 mins
1/2 cup shortening (I use vegetable shortening from Whole Foods or Crisco)

1/2 cup cold seltzer

4 tsp cider vinegar

In food processor, add flour mix, xanthum, salt, sugar. Pulse to combine. Add butter and shortening and pulse until butter turns into course meal. Combine seltzer and vinegar in container, slowly pulse this in until dough comes together.

Split dough in half (actually have one a little big larger than the other, that will be your bottom crust), place each on a lightly floured piece of waxed or parchment paper. Cover with another piece and stick in freezer for at least 30 minutes.

Filling:
4-5 ripe farmer's market peaches, peeled by blanching, and cut into slices
smidgen nutmeg
smidgen cinnamon
1 pint blueberries, any stems removed
1 tbsp lemon
1/4 cup Minute Tapioca
3/4 cup sugar

Combine above ingredients in large bowl, mixing gently to combine (try not to break apart peaches). Let stand at least 15 minutes.

I used a 10" glass Pyrex pie pan (supposedly glass helps crusts to brown better than others). For the next several steps, I turned to Cooks Illustrated notes on pie making for some advice. I rolled out the bottom of the pie crust to a round circle about 3 inches larger than the circumferences of my pie dish. I rolled it right out on some floured parchment, but you could do it right on a floured counter as well. You may have to sprinkle on some flour to the dough if it starts to stick to the rolling pin. Using a bench scraper, loosen the bottom of the dough from the paper, carefully roll part of the dough onto the rolling pin to transfer it over to the pie tin. Gently mold the dough into the tin so it sits flush against the bottom and edges. Snip off the major excess of the dough. Spoon the filling--juices and all--right into the pie tin. Now roll out your top crust, add to the top and flute the edges. Cut 4 vents to let out the steam. I used a egg wash and dusted the top with sugar so it would brown up nicely.

I refrigerated the pie (uncovered) for 30 minutes, which was a tip I read on a gluten free blog. This helps to prevent shrinkage of the dough.

Preheat oven to 500. Place the pie on a cookie sheet on the bottom rack of the oven. Turn heat down to 425. Set timer for 20-25 minutes or until crust is a nice light golden brown (make sure to check on it). Rotate cookie sheet to other side so pie cooks evenly. Turn heat down to 375. Cook for another 20-25 minutes. My edges were browning a bit too fast so I covered the edges with foil to prevent burnage. Once pie is nicely browned and juices are bubbling, remove from oven and place on cooling rack for at least 2 hours.

Enjoy!

Ex-cilantro!

Cilantro Lime Dressing
from Eating Well Magazine

I wanted something a little different to put on my black bean quinoa recipe for a light dinner this hot summer night. I pulled a few ingredients out of the fridge to see what I had to work with and this recipe fit the bill. It punched up the taste of the salad perfectly and would also be great as a marinade or sauce on chicken or steak.

1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic

Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

Egg Mcmuffin sans bun

These have been on my list of recipes-to-try for awhile, especially since I went gluten free. Father's Day was the perfect occasion to try them out and they were a hit! The recipe can be altered with various ingredients--use whatever you have leftover from the week's groceries. The little babies can also be put in the fridge and heated for a quick breakfast throughout the week. They are delish!

Egg Mcmuffins
served 4 people

8-10 eggs
1/3 cup of cheese, shredded (feta, cheddar, gouda, anything would be good here! Switch it up!)
3 chopped scallions
few tablespoons of chopped panchetta
1/2 red pepper
1 small zuchini, chopped into small pieces
salt and pepper
pam cooking spray

1. Preheat oven to 375.
2.In small skillet, brown panchetta for a few minutes. Add zuchini and pepper to get some water out as well. Let cool off in the fridge until room temp.
3. Using a medium bowl, whisk the eggs. Add in the shredded cheese, salt and pepper. Add in the cooked veggies and mix until mostly combined.
4. Spray 2 muffin tins (6 muffins each) with Pam. Using a measure cup or ladle, fill the muffin cups with egg mixture until about 3/4 full (they will rise). You could also use muffin liners here.
5. Carefully put tins into oven. Bake for about 25-30 minutes. They should be lightly brown on top when ready.
6. Run a knife around the edges before trying to release from the tin. Serve warm.

Salmon Rush-deez patties into your mouth (title by Dustin)

These take about 15 minutes and can easily be adapted to whatever is in the fridge or pantry. It would be excellent served hot on a bed of fresh spinach, drizzled with a dill-lemon vinaigrette (which I will be doing next time for sure!) or more simply with a slice of lemon wedge and roasted asparagus.

Greek Inspired Salmon Patties
by me

2 cans (7.5 oz) red salmon (I used Trader Joe's brand which was really good)
1 scallion, white and green parts chopped
1 egg
2-3 tbsp crumbled feta cheese
1/ 4 cup breadcrumbs (gluten free in my case)
1-2 tsp Old Bay
salt and pepper
butter and olive oil

1. Preheat oven to 375.
2. In large bowl, use fork to flake salmon and remove any large bones and skin. Add in scallion, egg, bread crumbs, feta and seasoning. Mix until combine and will hold together easily.
3. Heat a non stick oven-safe skillet with oil and butter (use both to bring up the smoking point) on medium heat. Make 4 or 5 patties with your hands and put into the hot skillet.
4. Cook until nicely browned on one side for about 3-4 minutes. Gently flip over to other side. (Be careful--they break apart easily!!). Put into oven for about 10 minutes. Enjoy!

Bring on the Beans!

Trying to think of something different for lunch, my husband decided that I should make a black bean salad. I had Mexican on the mind, so it has a bit of Latino flair. I made a huge batch and we have been happily bringing it in our tupers all week long. This would be a great dish for bbqs or pot lucks as well. Make sure you take it out of the fridge to let it come to room temp before enjoying! This would also be great with some addition of avocado, jicama, and/or mango!

Black Bean Fiesta Salad

2 cans black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 can pinto beans, rinsed and drained
1/2 red or green pepper, diced
1/2-3/4 cup frozen corn
1 diced tomato (or handful of cherry/grape tomatoes)
1/2 of jalapeno, seeds and ribs removed, diced very fine
2 scallions, green and white parts sliced thin
1 handful cilantro, chopped

Dressing:
juice of 1 lime
zest of that lime (just from 1 half or so)
2 tsp cumin
dash cumin whole seeds
salt and pepper to taste
olive oil

1. Add beans, all veggies and herbs to large bowl. Mix gently to combine.

2. In small dish, make dressing. Add lime juice, zest and then spices. Whisk in olive oil until thick and combined. Season to taste.

3. Pour desired amount on bean salad. I actually had some of this dressing to save in the fridge because I didn't want it too wet.

Mini Chocolate Attack

These are the first souffles I have ever had the guts to attempt. I was drawn to the recipe as they contain no flour (thus gluten free) and they can easily be made ahead and just popped into the oven after the guests arrive. There are several steps but it is worth every bite!


Chocolate Espresso Mini Souffles
from fine cooking
serves 2 (easily doubled)

1 oz. (2 Tbs.) unsalted butter, cut into pieces; more for the ramekins
Granulated sugar for dusting
1 Tbs. dark rum, brandy, or water
1/2 tsp. espresso powder or instant coffee granules
2 oz. bittersweet chocolate, finely chopped
Pinch table salt
1 large egg, separated and at room temperature
1 oz. (1/4 cup) confectioners' sugar

---

Directions:

Lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet.

Stir together the liquor or water and the espresso powder. Set aside and stir occasionally until the coffee is dissolved. Melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. Remove from the heat and whisk until glossy and smooth. Stir in the coffee mixture and the salt. Whisk in the egg yolk. Add about one-third of the confectioners' sugar and whisk until well blended and smooth. Set aside.

In a medium bowl, beat the egg white with an electric mixer on medium-high speed until it's very foamy and they're just beginning to hold soft peaks. Increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. Continue beating until the peaks are firm and glossy. Spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. Add the remaining whites and gently fold them in until just blended. Pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). If you want to bake the soufflés within 24 hours, refrigerate them. (To refrigerate: Chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) If you want to hold them for longer, freeze them according to the make-ahead tips below.

Heat the oven to 400°F. Unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minutes. The top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. Remove the soufflés from the oven and serve immediately.

Index of Recipes

Breakfast
Banana Bread Oatmeal
Maple Almond Granola
Quinoa Muffins

Spinach, Sausage and Potato Breakfast Casserole

Baked Pumpkin Steel Cut Oatmeal

Baked Oatmeal with Fruit

Double Coconut Granola

Sweet Stuff
Chocolate Chip Cookies-Gluten Free
Flourless Chocolate Cake
Light Carrot Cake
Mini Chocolate Espresso Souffles
Peach Blueberry Pie
Chocolate Coconut Cupcakes with Ginger Cream Frosting

Lemon Almond Tart

Mexican Chocolate Ice Cream with Chocolate Covered Almonds

Appetizers, Snacks and Drinks
Apple Snack
Chickpea Nibble
Crab Dip
Hummus
Quinoa Muffins
Chai Tea
Iced Coffee

Cucumber Limeade

Entrees
Polenta Mock-sagna
Stir-Fried Portobellos with Ginger-Oyster Sauce
Sweet Potato and Cashew Korma over Coconut Rice
Pad Thai
The Best Pesto
Autumn Harvest Squash
Greek Inspired Salmon Patties
Savory Stuffed Pumpkin
Braised Brisket With 36 Cloves of Garlic
Cornmeal-Crusted Tilapia Salad
Jerk Chicken with Coconut Plantains and Carrot Slaw
Frenchie's Tall Order Short Ribs

Eggs in A Nest

Slow Cooked Moroccan Lamb Stew

Fried Black Rice and Ginger Tofu and Spinach
Summer Squash Three Cheese Enchiladas Casserole

Vegetarian and Fish
Spinach and Tomato Smothered Tilapia
Radish and Cucumber Sandwiches
Sweet Potato and Cashew Korma over Coconut Rice
Stir-Fried Portobellos with Ginger-Oyster Sauce
Couscous Garbanzo Salad
Roasted Eggplant Soup
Nutty Quinoa Salad
Autumn Harvest Squash
Black Bean Fiesta Salad
Greek Inspired Salmon PattiesMoroccan Spiced Quinoa and Chickpea Salad
Savory Stuffed Pumpkin
Cornmeal-Crusted Tilapia Salad
Beet, Blue Cheese and Spinach Salad

Salmon Salad Bento Box

Quinoa Patties

Eggs in A Nest

Curried Vegetable and Chickpea Stew

Fried Black Rice and Ginger Tofu and Spinach

Cuban Black Bean Patties
Quinoa Salad with Apples, Walnuts and a lot of other stuff
Summer Squash Three Cheese Enchiladas Casserole

Soups, Sandwiches and Salads
Borscht
Chickpea Chard and Tomato Stew (with sausage)
Indian Tomato Lentil
Cold Avocado Soup
Radish and Cucumber Sandwiches
Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons
Grilled Chicken and Tapenade Sandwiches
Couscous Garbanzo Salad
Roasted Eggplant Soup
Nutty Quinoa Salad
Parsnip, Apple, and Sage SoupAsian Chicken Salad
Black Bean Fiesta Salad
Moroccan Spiced Quinoa and Chickpea Salad
Beet, Blue Cheese and Spinach Salad
Quinoa Salad with Apples, Walnuts and a lot of other stuff
Meyer Lemon Radicchio Salad

Sides
Sweet Potato Fries with Maple Dip
Pineapple Rice
Savory Stuffed Pumpkin
Carrot Slaw

Casserole of Late Fall Greens

Grilled Yams with Spicy Cilantro Sauce
Meyer Lemon Radicchio Salad

Lunch Box
Crisp Tofu with Crudites and Sesame Ginger Dipping Sauce
Couscous Garbanzo Salad
Moroccan Spiced Quinoa and Chickpea Salad
Beet, Blue Cheese and Spinach Salad

Salmon Salad Bento Box

Quinoa Patties
Quinoa Salad with Apples, Walnuts and a lot of other stuff

My Chocolate Chips Come In!

Just tried my luck with a gluten free recipe for chocolate chip cookies. Let me tell you, these taste just like the real thing. Soft, chewy, delicious. Just don't taste the batter, it has a very metallic taste that seems to disappear when you cook them. Whoever said that gluten free baked goods had to be a step down from the real stuff hasn't tasted these yet!

Gluten Free Chocolate Chip Cookies
from 125 Best Gluten Free Recipes
by Washburn and Butts

1 cup sorghum flour
2/3 cup whole bean flour (I used fava/garbanzo bean flour)
1/2 cup tapioca starch
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 cup shortening (I did 1/2 cup butter, 1/2 cup shortening)
1 1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups chocolate chips
1 cup chopped walnuts (optional)

1. Combine all flours,tapioca starch, baking soda, salt, xanthun gum in medium bowl. Whisk well.
2. In large separate bowl, cream shortening/butter and brown sugar with electric mixer. Add eggs and vanilla and mix until light and fluffy. Slowly beat in dry ingredients until combined. Stir in chocolate chips and nuts by hand. Let batter stand for 30 minutes.
3. Preheat oven to 350. I did a test run of one cookie to see if there was enough flour. It came out a little flat, and I like my cookies puffy and chewy. I added a bit more flour to the batter and the next batch had risen a bit more.
4. Drop by tablespoons on greased baking sheet (I prefer parchment). Bake for 8-10 minutes or until set. Remove and place on baking sheet.

Try not to eat them all at once! I baked off about half of the batter, and put the rest in wax paper, shaping into a log. I popped that in the freezer and now we can have slice and bake any time we want!

Cleanse Meal #3: Tila-Pious!

Well, the cleanse is over (thank God!), but I did want to go back and highlight
one delicious meal we had even given all of the restrictions.
Tilapia fish was on the "safe" list and neither of us had ever had it so we thought it was a good opportunity to give it a try. I knew we would have to infuse it with flavor and that it would probably be pretty boring on its own. After putting up a post on seriouseats.com, I got some great ideas from fellow tilapia eaters. After some small changes, this is what I came up with:

Spinach and Tomato Smothered Tilapia
serves 2

2 tilapia fillets (cod or another firm fish would also work well here)
2 cloves garlic, minced
1 thinly sliced red onion
frozen or fresh spinach (I had some frozen in the freezer so I used about 3/4 a box, thawed, drained)
3-4 diced tomatoes
1/2 cup diced mushrooms (optional)
1 lemon
cumin
paprika
salt
pepper

1. Preheat oven to 350.
2. In an oven safe pan, saute onions in olive oil until soft. Add garlic until fregrant. Add mushrooms and saute those up a little bit. Then put in spinach and stir to combine (or wilt fresh spinach). Season with salt and pepper. Add in chopped tomatoes and simmer until it comes together.
**BONUS: If you have any delicious Greek olives from the deli, add some brine to the sauce. This adds an unbelieveable flavor!!
3. Meanwhile, prep your fish by drizzling lemon juice on both sides and dusting with cumin, paprika and s & p.
4. Remove about 1/2 of the sauce and put in a bowl to the side. Nestle the fish fillets in, making sure there is some sauce on the bottom. Add the remaining sauce to cover the top of the fish. If it seems a little dry, you can add some water or chicken stock to moisten it a little bit.
5. Cover pan with foil and pop in oven. Cook for about 20-25 minutes or until fish is cooked through.

Serve with brown or white rice. Enjoy! I coudn't believe how much flavor this fish had. We will definitely will be making this again post-cleanse!

Cleanse Meal #2: Breakfast of Champs

One of the few things you can have for breakfast on the cleanse is oatmeal. Let me tell you, I love oatmeal but on day 3 I am ready for something a little different. Unfortunately our options are limited. I decided to take our cleanse oatmeal to another level this morning. Here is what I came up with:

Banana Bread Oatmeal
serves 3 or 4

1 1/2 cups steel cut oats
6 cups water
Dash salt
2 tsp cinnamon
1/2 tsp ground ginger
handful of toasted walnuts
a few generous tablespoons of pure maple syrup
vanilla almond milk (if desired)
1 banana, cut into little pieces

Bring water to a boil over stove. Add salt. While water is heating up, combine oats, cinnamon and ground ginger, mix until spices cover the oats. Add to water when it comes to a boil. Stir on high heat until oats start to come together, about 5 minutes. Reduce heat to low. Simmer for 30 minutes, stirring frequently. Take off heat, add nutmeg. Dish out into serving bowls. Add a little almond milk, top with banana slices, nuts and maple syrup.

Cleanse Meal #1: Apple Snack

My husband and I are testing our will power and doing a 14 day colon cleanse. I know what you are thinking, stock up on the toilet paper and head for the bathroom. I am writing this on day #3 and so far so good. No fighting for the throne up to this point at least. Unlike other cleanses where you cannot eat any food (which I am against), this cleanse focuses on very healthy eating and some supplements and shakes to clean you out. As far as the diet goes, this meals no caffeine (no coffee!, sugar, baked goods, dairy, alcohol, red meats). Basically it is a ton of fruits, veggies, brown rice and legumes. Certainly puts my cooking skills to the test. Given that Dusty and I are constant snackers, this area can be challenging, given we don't feel like munching on a bunch of black beans at 10:00 at night. Here is a simple delicious snack I came up with last night. We will defiantly make this part of our regular diets.

Apple Snack
2 apples (I used Macintosh, tart green ones would be really good too)
All Natural peanut butter
Honey

Very easy. Core and cut apples into sections, put on plate. Put in a hunk of peanut butter in a bowl, a good squeeze of honey in another. Dip apple slices into both bowls. Enjoy!

Borscht: It can't be beet

Hello — husband of Frenchie here with a special guest recipe for some real hearty soup. I made this recipe up myself, and by that I mean I copied it out of the Joy of Cooking and changed one ingredient. But original or not, it sure is good! Especially if you like beets.

Preheat oven to 400˚F.
Scrub 12 ounces of beets (if you don't have a beet scale, I'd wager that's about three beets). Wrap the beets in tinfoil and toss them in the oven on a baking sheet for about an hour, until they can be easily pierced with a fork, right through their dirty beet skin into their soft, beating beet hearts.

While the beats are doing their thing in the oven, prepare 1 pound boneless beef chuck, cubed (you can also use pork spareribs but that would be a travesty of epic proportions). Lightly dredge the beef with flour (or gluten-free flour if you're glutarded like some people I know), then heat a little vegetable oil in a soup pot and toss in that beef and brown it on all sides.

Once the beef is browned, stir in about 4 1/2 cups of brown beef stock and a 28-ounce can of whole plum tomatoes, drained and chopped. I just used a can of diced tomatoes and that worked out just fine, but who am I to question those who truly know the Joy of Cooking? Bring this to a boil, reduce the heat and then let it simmer for about 30 minutes. Then, stir in:

2 cups of shredded red or green cabbage
1 medium onion, chopped until you cry like a baby
2 medium carrots, peeled and sliced
2 medium celery stalks, sliced
1 1/2 teaspoons tomato paste

Simmer partially covered for about another 30 minutes. Now you think you have some time to sit on the couch, don't you? Well, you're wrong. Dead wrong. Because you're on beet detail. Take those beets out of the oven, let them cool, then peel their skin off and slice them into thin little strips. Be careful — them beets can stain. Now, once that before mentioned 30 minutes is over, stir in the beets, along with:

2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
Salt and pepper
1 1/2 teaspoons sugar (optional [I didn't do it because it just didn't feel right]).

Simmer that huge pot full of awesomeness for 15 minutes, partially covered. Then serve it up, and garnish each bowl with some sour cream and fresh dill. This garnishing is key — it really adds some nice flavoring to the borscht, kinda like putting whip cream on ice cream. But don't put whip cream on borscht. That would be weird. And don't put borscht on ice cream either. Doesn't work — believe me.

Enjoy your thick beety beef soup! Pretend you're a Russian peasant — it's fun for the whole family! This is Señor Guest Blogger, signing out.