Asparagus Risotto

Ingredients:

• 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)

TIP: if you don't have any broth on hand use 4 cups of hot water and add a dash or two of turmeric ans extra sea salt to your rice during the cooking process-this will substitute the flavor of the broth!

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!

Roasted Vegetables

Simple and delicious...I love roasted vegetables in the fall and winter. 

Ingredients:

• 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!  

Gluten Free Chocolate Chip Cookies!

There's nothing like a chocolate chip cookie...and I'm sorry to break it to you Mr. Gluten, but you are not needed here! 

Ingredients:

• One 10 oz bag of gluten free, dairy free semi-sweet chocolate chips (I use "Enjoy Life" brand-comes in a yellow bag)
• 2 1/4 cup gluten free all purpose flour (I like "Arrowhead Mills" brand)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter or 1 cup Earth Balance Vegan Buttery Sticks
• 3/4 cup organic granulated sugar
• 3/4 cup organic packed brown sugar
• 1 1/4 tsp gluten free vanilla extract
• 2 eggs

My easiest cookie recipe yet!  Pre-heat oven to 375.  In a small bowl combine gluten free flour, baking soda and salt.  In a large bowl beat the butter or vegan buttery sticks, granulated sugar, brown sugar and vanilla extract until mixed well and creamy.  Add in the eggs one at a time beating well after each.  Slowly stir in gluten free flour mixture.  Stir in semi-sweet  chocolate chips.  Drop rounded tablespoons of cookie dough onto ungreased baking sheets and bake for 8-10 minutes or until golden brown.  Allow cookies to cool for a few minutes before removing them from sheet with spatula.  Enjoy with Lactaid, Rice or Coconut milk! 

Gluten Free Dairy Free Holiday Shortbread Cookies

I found this great gluten free dairy free holiday cookie recipe in "Living Without" Magazine!

http://www.livingwithout.com/recipes/gluten_free_shortbread_cookies-1337-1.html

I must admit I was a little skeptical that a gluten free cookie could hold up to the cookie cutter peeling-kneading process of holiday cut out cookies, but this recipe was fantastic!  Be prepared though this recipe makes a huge batch of cookies!

Traditional Buttercream Frosting & Dairy Free Buttercream Frosting

Use this this gluten free/dairy free frosting recipe for your gluten free cakes, cupcakes and cookies!  

Ingredients:

• 1 lb organic powdered sugar
• 1/2 c (1 stick) softened butter (or for completely dairy free frosting use 1 stick "Earth Balance Vegan Buttery Sticks)
• 1/4 cup vanilla coconut milk or "Lactaid" milk
• 1 teaspoon gluten free vanilla  

Blend powdered sugar and all ingredients in a bowl with electric hand mixer until creamy.  Add a few drops of organic food coloring to make colored frosting.  Spread onto gluten free cookies with a butter knife. To frost cupcakes fill a small ziplock sandwich bag with the frosting and seal securely.  Using scissors snip off one of the bottom corners of the bag and use to pipe icing onto cupcakes! 

Rice Protein Berry Smoothie

After physical therapy I make a protein smoothie to feed my healing muscles.  Rice protein is a great way to keep your body in balance... especially after a work out or if you have a hard time getting enough protein!

Ingredients:

• 1 cup frozen organic strawberries
• 1 cup frozen organic blueberries
• 1 banana
• 1 cup organic 100% apple juice
• 2 tablespoons gluten free rice protein

Place ingredients in blender and blend on high, add ice if your berries are not frozen.  Makes 2 protein smoothies.