Thursday, July 29, 2010
This is a refreshing and quick dish to make for the summertime! I found this at whole foods. It says it serves 6, but I don't think so!!!
Mango and Avocado Salad with Black Beans and Lime Vinaigrette
Tropical flavors of mango and citrus complement black beans in this colorful salad.
2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangoes, peeled and cubed (I used one mango and one peach)
1 jalapeño, stemmed, seeded and finely chopped
Sea salt and freshly ground black pepper
1 teaspoon grated lime zest
1/4 teaspoon sugar
2 tablespoons chopped cilantro, plus more for garnish (my hubby does not like celantro)
3 tablespoons olive oil (I used less)
1 (15-ounce) can no-salt-added black beans, rinsed and drained
Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango, jalapeño and salt and gently toss to combine. Set aside.
Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl. Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper. Add black beans and avocado mixture and toss gently.
Add black beans and avocado mixture and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.
Per serving (about 7oz/204g-wt.): 240 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 210mg sodium, 27g total carbohydrate (8g dietary fiber, 11g sugar), 5g protein
Wednesday, July 28, 2010
This is nice because it is fast. It has a nice oriental flavor. This is from a friend in Seattle (David, thanks!)
Tofu drop soup
5 1/2 cups water
1/3 cup Braggs liquid aminos (I used GF soy sauce)
5 medium potatoes diced very small (about 1/2 cm, the size of corn kernels)
16 to 24 oz of corn kernels
3 stalks of celery diced fine (like the potatoes)
8 green onions
1/4 t ginger powder (a little more if you want it stronger)
700 grams of tofu (or at least 2 of my blocks), thinly sliced and fried in a little olive oil to brown and (I used some that came already chopped in nice little cubes)
some Braggs liquid aminos as marinade flavouring
cabbage is good in this too
Fry the thin tofu slices in a little olive and marinade them in a little Braggs
(I do both at the same time by squirting some Braggs onto the frying tofu).(or you can broil them)
Boil everything else together until everything is cooked.
Mix the tofu in towards the end of cooking.
Thursday, July 22, 2010
I love this because it is quick, natural, and happens to be gluten free!
Raw Berry Crisp
Rich nuts and sweet dates make a tasty topping for mixed berries in this no-cook version of berry crisp.
6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries
1 tablespoon pure maple syrup, more or less to taste depending on sweetness of berries
1 cup raw pecans
1/2 cup raw walnuts
1/2 cup pitted dates, roughly chopped
1/2 teaspoon ground cinnamon
In a (7- x 11-inch) dish, toss berries with maple syrup. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries and serve immediately, or chill until ready to serve.
Per serving (about 5oz/146g-wt.): 240 calories (140 from fat), 16g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 25g total carbohydrate (8g dietary fiber, 16g sugar), 5g protein
Tags: Family Friendly, No Cook, American, Vegan, Vegetarian, Dairy Free, Raw, Gluten Free, Wheat Free
Tuesday, July 20, 2010
I got this recipe from a friend in Seattle. This is easy to make and yummy. Note--this is a close up of my little cup of soup--I do like some large pieces of veggies--do what you prefer!
2 cups lentils
8 stalks of celery
1 large sweet onion
2 T chopped fresh basil
1 cup diced Chinese cabbage (I used part regular cabbage since my chinese was old!)
5 cups of water (I used more like 7-8 cups)
1/3 cup Braggs liquid aminos (I used more like 1/4 of GF soy sauce--I don't have Braggs and you need to taste to gauge the salt content--some are saltier than others)
3 large bay leaves
1/2 t sage (I used fresh--several leaves)
1/2 t marjoram
1/2 t rosemary (I used fresh)
1/2 t celery seeds
I added some fresh thyme--just a bit
I added some black pepper freshly ground when serving.
Cook the lentils in 4 of the cups of water. (I used more like 6)
When the lentils are cooked then add the remaining cup of water and everything
else and cook it all.
Saturday, July 17, 2010
This was very yummy and I got the idea from fatfreevegan--only I did it my way. This is mine pictured in all of these pictures.
I even like it better with a little dallup of sour cream. (note 2 Tab of sour cream has 5 grams of fat and I only used a teaspoon on top of mine, but oh the added flavor
1 & 1/4 cup of Bob's all purpose gluten free flour Or ( if you want one with gluten then do what fatfreevegan did --1 1/4 cup whole wheat flour (white whole wheat preferred)
1/2 tsp Xanthan gum only if you are doing Gluten Free
6 tablespoons unsweetened cocoa powder (I did 3 dark chocolate cocoa powder and 3 regular)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground chia seeds or flax seeds
1/4 teaspoon salt
3/4 cup water
1/2 cup blueberries
1 teaspoon balsamic vinegar
1/2 cup date syrup, maple syrup, or other liquid sweetener (I used maple syrup)
1 cup blueberries (for serving)
I also added 3/8 cup sugar (1/4 plus 1/8 )
additional syrup or agave nectar to taste (me-chocolate syrup and a dab of sour cream)
(chocolate chips would also be good in this, but I didn't )
Preheat oven to 350 F. In a medium bowl, mix flour, xanthan gum,cocoa powder, baking powder, baking soda, chia (or flax) and salt and sugar. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and maple syrup and blend until smooth.
Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan.
Bake 20-30 minutes or until a toothpick inserted in center comes out clean (You need to watch carefully and don't overcook). Cool completely before inverting onto serving platter. (hmm, I didn't invert--just cut my pieces and then put blueberries on them individually)
Serve with blueberries on top, drizzled with chocolate syrup (or agave) and sour cream if desired
This was WONDERFUL and easy to make and quick clean up. The recipe from Family Circle just had the chicken and I added small new potatoes, summer squash and zuccini squash.
Makes 4. Prep 10 minutes. Bake at 400F for 40-45 minutes
1/3 cup honey
3 garlic cloves, minced (I forgot and it was fine without)
1 tablespoon rosemary, finely chopped
1 tablespoon thyme, finely chopped
2 1/4 pounds of bone-in chicken thighs, trimmed of fat (about 6) We used 2lbs boneless , skinless.
1/2 tsp salt
1/4 tsp black pepper
Vegetables If you want them--I added new potatoes, summer squash and zuccini with some extra rosemary and thyme and a little spritz of olive oil
1. Heat oven to 400 F . Line a large, rimmed baking sheet with aluminum foil; set aside.
2. In a small bowl, stir together honey, garlic, thyme and rosemary.
3. Place chicken thighs on prepared baking sheet with aluminum foil.Sprinkle with salt and pepper. Brush with honey mixture. If using veggies, place new potatoes along sides (cutting larger ones in half), place chunks of squash along sides too and spritz a little olive oil on the veggies and sprinkle with some rosemary and thyme.
4. Bake at 400F for 40-45 minutes (you can brush chicken with extra honey mixture every 10 minutes, but I just put it all on and it was good--whichever). Cook until internal temperature reaches at least 160 degrees and potatoes are done.
Thursday, July 15, 2010
This is delicious and very moist although no fat is added. I used FRESH peaches. It is so good to find low fat GF Desserts. I adapted this from a fatfreevegan recipe. (If you are not doing gluten free then omit the xanthan gum and use regular flour. The fatfreevegan recipe which is not gluten free can be found HERE called for 3/4 cup of part to all whole wheat and 1/4 cup soy flour, but you can go to her site. I believe you could use all purpose regular flour since the GF flour worked great. Also she uses nutmeg , but I don't like it in this.Her recipe was for peach cobbler using canned peaches).
Serving Size : 9
1 cup of Bob's Gluten Free all purpose flour (do NOT use hodgens (sp?)brand)
1/2 tsp Xanthan gum (Omit if not doing gluten free)
2 tsp baking powder
1/2 tsp cinnamon
1/2 cup sugar
2/3 cup soy milk or Almond milk (I used almond)
1/4 tsp almond extract
1 16-ounce can sliced peaches — well drained & cut into 1/2″ pieces (I used 4 ripe peaches)a handful of blue berries
extra sugar to sprinkle over fresh fruit (1/8 to 1/4 cup)
Preheat the oven to 350°.
In a medium bowl combine all purpose GF flour, baking powder, cinnamon, and sugar. Stir together well.
Add milk and almond extract and stir just until blended. Gently stir in the well-drained and chopped peaches and blueberries and srinkle extra sugar over the fruit if you are using fresh fruit.
Pour the batter into an 8″ square baking pan. Bake at 350° for 30-40 minutes, until a toothpick inserted in the center comes out clean. Cut into 9 squares to serve.
Very nice fresh out of the oven and warm!
Today I am linking this to Foodie Friday here: http://designsbygollum.blogspot.com/
Wednesday, July 14, 2010
I love Cabbage/potato dishes with lots of interesting seasonings and coconut milk. Serve this on rice--very nice flavors! Yummy.
Vegetarian Tikka Masala (Gluten-Free) From my celiac disease letter http://www.celiac.com/articles/22195/1/Vegetarian-Tikka-Masala-Gluten-Free/Page1.html(serves four
2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
¼ teaspoon turmeric
1 teaspoon cayenne pepper powder ( I used less than 1/4, I don't want to be on FIRE)
1 tablespoo paprika
1 teaspoon garam masala
4 tablespoons olive oil (I just spritz my iron skillet , large skillet)
5 cardamom pods (I just sprinkled a bit of ground cardamon on the onions)
1 cinnamon stick (I just sprinkled a bit o cinnamon on the onions)
1 ½ sweet onions, finely diced
1 large tomato, finely diced
½ cup water
himalayan or sea salt to taste (used regular)
2 medium russet potatoes, diced
½ green cabbage, sliced into thin strips
2 cups frozen or fresh peas
coconut milk (I used the lite kind)
rice (Basmati or Jasmine)
Mix all of the ingredients for the Masala Paste together.
Start cooking the rice cooking according to the package instructions.
Heat the olive oil in a large skillet over medium heat.
Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.(me--just sprinkled onions with cinnamon on cardamom)
Add the onions and stir until they are browned.
Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer.
Add Salt to taste.
Add the chopped potatoes, cabbage, and peas (I added frozen peas after everything was done cookiing since I like them NOT overcooked). Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.
Add coconut milk to taste--the coconut milk will create a sauce . Note: you can substitute yogurt for coconut milk if you like.
Serve over aromatic Basmati rice or rice of your choice. Can add some peanuts when serving, or some sour cream if you partake.
Tuesday, July 13, 2010
This was good, but I really prefer Basil, rosemary and Thyme---so when I reheated I added these. But it is easy to fix. So a keeper for a recipe. HOWEVER I LIKE THIS ONE BETTER: http://nannykimsrecipes.blogspot.com/2010/07/honey-garlic-chicken-from-family-circle.html
This is what whole foods said:
This wonderfully aromatic chicken dish is short on prep and big on flavor. It's also a great dish to make ahead the day before and reheat -- it's even tastier after the flavors meld. Serve with rice and a green salad on the side.
1 1/2 teaspoons canola oil, plus more for oiling the pan
1 1/2 tablespoons sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces*
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced
Me-small potatoes (I used the little new ones)
I like basil, thyme and rosemary
Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.
* Note: If the chicken has been precut into eight pieces, simply cut each breast in half through the rib cage to ensure even cooking. Or, you can ask your butcher to cut a whole chicken into 10 pieces with breasts deboned.
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Grand because you can do this gluten free and dairy free and lowfat and it tastes out of this world!!!
So very yummy!! oh I am happy!! (I found this here: http://www.lamp-unto-my-feet.com/ But I altered it so it would be gluten free and dairy free--both versions are below!
Hot Fudge Sundae Cake
1 c flour (I used Bob's gluten free all purpose flour mix--It makes a diffence which you use!!) plus I added about 1/2 tsp of xanthan gum.)
3/4 c sugar
2 Tbs unsweetened cocoa (Iused the dark chocolate version for this bottom part)
2 tsp baking powder
1/4 tsp salt
1/2 c milk (I used almond milk)
2 Tbs vegetable oil (I accidently used light olive oil and this was fine!)
1 tsp vanilla
1 c chopped nuts, if desired (I forgot, but less fat if you leave out)
1 c brown sugar
1/4 c baking cocoa (I used the regular, not dark chocolate for this part)
1 3/4 c very hot water
Ice cream, if desired (not me)
Heat oven to 350ºF.
Mix flour, granulated sugar, 2 Tbs cocoa, the baking powder and salt in ungreased square pan, 9x9 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
Sprinkle brown sugar and 1/4 c cocoa over batter. Pour water over batter.
Bake about 40 minutes or until top is dry.(**Note NOTE--Mine took 32 minutes)
Tuesday, July 6, 2010
I do love fresh dill on it!
This is a spicy and different salad using chickpeas from http://mymommymakesit.blogspot.com/
I like it. I love her recipes because they have cool flavors!
Here is what she says here or down below. And I quote:
"Simple Summer Salad for Parties, Potlucks and Picnics
Add to a large bowl
2 cups of cooked or canned chickpeas, drained
1 coarsely chopped tomato
Finely chop and add to a small bowl
1 jalepeno pepper
2 cloves of garlic
1/2 of a red onion ( I used less because mine was very big)
1 inch of fresh, peeled ginger root
Add to the small bowl
1TBSP of whole cumin seeds
The juice of 1 lime
1 TBSP of olive oil
Salt and pepper to taste
Mix the "dressing" well and dump into the large bowl
Stir all the ingredients with a large spoon
Garnish with finely chopped mint, parsley, arugula, cilantro, basil, or dill
Serve and enjoy
Happy Forth of July! "
So visit her blog!
This is good served with bread and here is a nice oil free bread (this is with gluten)
Sunday, July 4, 2010
I found this recipe in a book called the Inn at Angel Island by T. Kinkade and Katerine Spencer. These are wonderful . I made mine gluten free, but you can make them with regular flour. I don't usually make or eat things with lots of oil, but since it is the 4th of July, I wanted a treat (that is my excuse).
2& 1/4 cups unbleached all purpose flour (me all purpose gluten free flour from Bob's)
2 tsp Baking soda (I added about 1/2 tsp of baking powder to this for GF)
1 tsp xanthin gum if you are doing gluten free. Omit for regular .
3/4 cup brown sugar lightly packed (light or dark)
3/4 cup white sugar
2 tab cinnamon
1 tsp ground ginger
1/2 tsp allspice
2 cups grated carrots
1 cup crushed pineapple, packed in juice and DRAINED
3/4 cup raisins (golden ones preferred)
1/2 cup shredded coconut
1/2 cup walnuts or pecans
3 large eggs
1 tsp vanilla
1 cup canola oil
Preheat oven to 350 F. Line 15-16 muffin tin places
In large bowl mix flour, baking soda, sugar, cinnamon, ginger, allspice (and if doing gluten free add xanthan gum and baking powder). Add carrots, pineapple, raisins, coconut, nuts and mix thoroughly.
In separate bowl, whisk eggs with vanilla and then add oil. Pour egg mixture into dry ingredients in THIRDS and blend well. (Do not over mix or muffins can turn out tough). Fill muffins to brim. Bake 25-35 minutes (watching carefully--mine took 25) or UNTIL toothpick or sharp thin knife in middle of muffin comes out clear. Cool 10-15 minutes and remove from tins.
Ps. If you don't have everything on hand you can improvise ;-)
Thursday, July 1, 2010
I found this recipe at Oak View Cottage by Cindy here .
Here is what she says:
"Today, instead of a third cup of coffee, though, I decided to have a Chai Tea smoothie.
This is what I did.
1 chai teabag, put it in a glass measuring cup or heavy mug in the microwave with a tablespoon of brown sugar and a half cup of water, microwave for three minutes, let sit for ten minutes and brew.
Take the teabag out and put the brewed tea with a cup of crushed ice in blender with 1 cup milk.
Blend on high or if you have a Ice Crush feature like my Cuisinart has, blend it until it turns real smooth and you no longer hear the blades hitting ice. You want all of the ice completely crushed"
Ps. you can also use Blue Agave as a sweetner and add more or less to taste. I used almond milk for mine.