Happy New Years Eve!

 

Wishing everyone HEALTH, Love, Prosperity, Happiness & Success in this New Year! ♥

The "Gluten Free Goddess'" Roasted Vegetable & Cheddar Quiche

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!

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!  

Check out music from Kair Cogswell

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! 

Holiday Coffee

If you're searching for a cheery cup of coffee to put you in the spirit here are my two recommendations!  

Trader Joe's Gingerbread Coffee

A medium dark roast with ginger, cinnamon, allspice, nutmeg & cloves....visions of sugar plums will be dancing in your head after one sip.  I drink it all holiday season and serve it at parties with dessert.  Oh, and the aroma it creates while brewing will make your kitchen smell like Christmas! 

Whole Foods 365 Organic Brand Breakfast Blend

A smooth medium roast from Whole Foods that is rain forest alliance certified.  My favorite basic coffee of the moment.  This would be perfect if any of your holiday baking recipes call for coffee.  Good morning coffee lovers!

*Holiday Tip*

If you're hosting a family gathering or party and are concerned you don't have enough cups, wine glasses  or flatware check your local thrift store.  You can find amazing vintage china and glassware galore for pennies!  Last year I found this dainty Christmas china set for under $4!  You can also find china like this and use it for your flower arrangements.  Just place floral foam in the base of the cup add water and arrange flowers!  And when it's vintage the patterns don't have to match!  Happy Holidays!

Gluten Free Latkes

Gluten Free Latkes for Chanukah

Ingredients:

• 2 lbs of russet potatoes
• 2 tablespoons gluten free all purpose flour
• 2 eggs slightly beaten
• sea salt
• ground black pepper
• 1 teaspoon parsley
• canola oil
• 1 sweet onion

Wash, peel and grate the potatoes.  Place the grated potatoes in a strainer and cover with paper towels allowing water to drain from potatoes for 10-15 minutes.  While potatoes are draining dice onion.  In a mixing bowl combine eggs, gluten free all purpose flour,  onion and potatoes, stir.  When well mixed season generously with black pepper add in sea salt and parsley, stir.  In a saucepan (the deeper the better) heat approximately 1 inch of canola oil over med/high heat...be careful not to burn oil.  When oil is hot carefully drop in 1/4 cup sized portions of potato mixture.  When the latkes are golden brown on bottom side use 2 large spoons or a spatula to flip them like a pancake.  When golden brown on both sides set on paper towel lined plate to cool.  Serve warm...with gluten free sour cream if you are able to eat dairy,  Makes 12-15 latkes.

Latkes & Christmas Trees!

Happy Holidays!

Chanukah is here!  Chag Sa'meach!  I made and ate latkes for the very first time with one of my friends from Israel last night...mmm!  We combined a book recipe with some gluten free substitutes I conjured up and her mother's traditional addition of parsley.  The results were delicious (recipe in following post)!  After making latkes we decorated the Christmas tree and lit the Chanukeeah (menorah).  Yafeh.  This is the Hebrew word for "beautiful".  I feel blessed to be in an "interfaith relationship" and have friends from all over the world to celebrate holidays with!  Chanukah & Christmas!  Celebrating two cultures and joyous holidays couldn't be more lovely!  Let the season begin!

 

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. 

Appetizer

Baked Grape Tomatoes with Basil & Gluten Free Cornbread crumbs

How I love basil! For an interesting appetizer I made a recipe from my favorite Gluten Free blog "Gluten Free Goddess".  This appetizer is a mouth watering recipe for baked grape tomatoes with basil and gluten free cornbread crumbs. You can view the recipe at  http://glutenfreegoddess.blogspot.com/2009/03/baked-grape-tomatoes-with-basil-and.html It was to die for delicious and so easy to make...I added in cherry tomatoes too for variety!  This would be perfect for any gathering or wine night! I can't wait to make it again!  P.S.-your house will smell incredible when this is baking!

Thanksgiving Recipes

Cranberry Sauce

This was my very first time making cranberry sauce!  In a last minute hurry on Thanksgiving I guessed on what to do and voila a basic and beautiful cranberry sauce was born.  

Ingredients: 

• 2 bags of raw cranberries
• 1/4 cup water
• 1 1/2 - 2 cups 100% organic apple juice
• 1 1/2 - 2 cups raw organic cane sugar

Place the cranberries in the water in a saucepan on stove and cook on med/high stirring frequently.  The cranberries will turn the most beautiful color and burst open.  Next the cranberries will begin to congeal into a jelly like texture...I promise just keep stirring and you'll know when it's gelled.  Add in apple juice and sugar to taste, stir.  There you have it!  The apple juice and sugar measurements are approximate due to the fact that I was making this up as I went, but just add to taste to cut the bitterness of the cranberries and enjoy!

Gluten Free Sage & Rosemary Stuffing

For gluten free stuffing you can use a good (read expensive lol) gluten free bread or make your own gluten free bread if you have a bread machine.  I'm recovering from a car accident and can't stand for very long while cooking so this year I used Whole Foods brand "stuffing cubes" which are already toasted and cubed...they worked perfectly!  This recipe is a twist on my mom's traditional stuffing.

Ingredients:

• 1 loaf gluten free bread (toasted and cut into cubes)
• 1/2 cup dried cranberries
• 1 sweet onion diced
• 1 stick of unsalted butter
• celery chopped (approximately 4-5 stalks)
• 1 teaspoon rosemary
• 2-2 1/2 tablespoons sage (to taste)
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 - 1 cup water 

Saute the celery and onion in the butter in a saucepan on medium heat.  In a large bowl combine gluten free toasted bread cubes, and the celery, onion and butter mixture, stir.  Mixture will be somewhat dry add in 1/2 cup to 1 cup water until sticky.  Add sage, rosemary, salt, pepper and mix well.  Place stuffing inside turkey and bake or in oven safe glass dish and bake for 45 min.