Thursday, June 30, 2011
Friday, January 14, 2011
- 2 inches of leek diced or 1/2 sweet onion diced fine
- 3 medium-large garlic cloves minced
- olive oil
- 1/2 cup white wine
- 2 cups of gluten free broth diluted with 2 cups of water (4 cups total mixture)
- sea salt
- 2 tablespoons fresh or dried parsley
- 1 cup raw organic Arborio rice
- bundle of asparagus (the thinner the stalks the better)
How to Blanch Asparagus:
First of all wash and snap off about an inch at the end of each asparagus stalk. In a medium saucepan boil 1-2 inches of water (just enough so that the asparagus will be covered when in pan). *Adding a dash of salt helps water boil faster. When water is boiling throw in asparagus and let it boil on high for 5-7 minutes. Blanching is flash boiling so the asparagus won't need to cook for very long. You will know the asparagus is done when the stalks turn bright green in color and are tender. Quickly drain asparagus and rinse with ice water to prevent the asparagus from continuing to cook from within.
How to cook risotto:
Risotto is like pasta in a way...it's essentially a blank sheet of paper. This is my favorite way to make it, but you can add any vegetable or spices you want to experiment with many different risotto recipes! First saute the minced garlic and chopped leek or onion in about 2 teaspoons of olive oil. Next add in Arborio rice and stir constantly on medium heat until the rice soaks up all the remaining oil. Add in the white wine and again stir constantly until the wine is soaked up. Now add in the diluted broth or water and turmeric 1 cup at a time stirring until each cup is absorbed by the rice before adding the next. Add a dash or two of sea salt to taste. It takes about 20-25 minutes to cook risotto. With each addition of wine or broth the risotto will plump and soften until creamy delectable perfection is attained! Mmmm! Once your risotto is cooked remove from stove add in the asparagus (I slice the stalks in half) and let sit for 2-3 minutes. End with a sprinkle of fresh parsley on top! This dish can be served alone or makes a great side to lemon pepper salmon...recipe for salmon to follow soon!
Sunday, January 9, 2011
- 2 cups of fresh organic basil packed, rinsed
- 1/3 cup pine nuts or walnuts (Pine Nuts are becoming hard to find-Trader Joe's carries them, but walnuts work perfectly too if you can't find pine!)
- 3 cloves garlic
- lemon or lemon juice
- sea salt & ground black pepper
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
In a food processor add basil and pine nuts and pulse until chopped...if you are using walnuts process/chop them first before adding the basil. Add in garlic cloves and a squirt or two of lemon juice and pulse again for about 10 seconds. Slowly add in olive oil and pulse. Add Parmesan and salt & pepper to taste and pulse until very well blended. Pesto is delicious tossed in hot quinoa pasta (a great gluten free alternative) or spread on gluten free turkey sandwiches or gluten free baguettes ("Pamela's Bread Mix" found at Whole foods makes a great gluten free baguette)!
I keep a stock of jam jars in my pantry (you can buy these sweet jars in multiple sizes at your local grocery store) for making pesto and tapenade as Holiday gifts or thank you gifts! Tie on a ribbon, add a small gift tag listing the ingredients (in case some one has allergies too) and it makes a lovely little home made gift!
Friday, January 7, 2011
Here's a way to kick up quinoa if you're getting bored! ;-)
- uncooked quinoa (comes in a bag like rice)
- black beans
- red, yellow & green bell peppers
- 1 white or sweet onion
- 2 cloves garlic
- sea salt & ground black pepper
- crushed red pepper
- olive oil or canola oil
- cilantro (if you like)
In a rice cooker cook quinoa (rice cookers come with directions and a special measuring cup to advise you of portions). Saute chopped onion, minced garlic and bell peppers in oil in a sauce pan or wok until tender then add in corn and beans and cook on medium heat with onion mix until warmed. When quinoa is (fluffy) done cooking in rice cooker add into wok with salt, pepper and crushed red pepper. (If you like cilantro add in that in also-I personally not a fan of it, but it blends well in this dish). Stir fry all ingredients together on low heat adding spices to taste for 3 minutes...stir frequently and add a touch more oil if needed while stirring. Add a squirt of fresh lime if you'd like a little more zest and you're done! Serve this dish hot or cold. If you will be refrigerating this dish remember that refrigeration dulls the flavors so add in extra spices if you will be serving cold!
Friday, December 31, 2010
Wednesday, December 29, 2010
Here's what to do with all those left over roasted vegetables! Crust-less gluten free quiche!
One of my favorite Gluten Free recipes by Karina the "Gluten Free Goddess" @ http://glutenfreegoddess.blogspot.com/2006/01/roasted-vegetable-cheddar-quiche.html
The recipe is at the link above! I am lactose intolerant also so I use Lactaid brand milk instead of cream and "raw" cheddar cheese...for some reason the unpasteurized dairy products do not bother me! Bon Appetit!
Simple and delicious...I love roasted vegetables in the fall and winter.
- 5-6 cups of your choice of chopped veggies (I use mushrooms, bell peppers, sweet potatoes, cherry or grape tomatoes, broccoli and carrots)-there's a yummy reason to make such a large batch!
- 3-4 garlic cloves
- Extra virgin olive oil
- Sea salt
- Ground black pepper
Pre-heat oven to 400 degrees. Line baking sheet with recycled aluminum foil (I try to be green when I can). In a bowl combine chopped veggies with about 1-2 tablespoons olive oil (just drizzle oil until veggies are lightly coated). Sprinkle in salt pepper and minced garlic and stir until veggies are evenly coated in olive oil and spices. Spread vegetables out onto lined baking sheet and bake for 25-30 minutes until tender. Enjoy with any poultry/meat dish or potatoes!