When Sparks Fly

Thursday, June 30, 2011

Friday, January 14, 2011

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!

Sunday, January 9, 2011

Pesto

Ingredients:

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

Southwest Quinoa

Here's a way to kick up quinoa if you're getting bored! ;-)

Ingredients:

uncooked quinoa (comes in a bag like rice)
black beans
red, yellow & green bell peppers
1 white or sweet onion
2 cloves garlic
corn
sea salt & ground black pepper
crushed red pepper
olive oil or canola oil
cilantro (if you like)
lime

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

Happy New Years Eve!

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

Wednesday, December 29, 2010

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!

Monday, December 27, 2010

Check out music from Kair Cogswell

Sunday, December 26, 2010

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!

Monday, December 6, 2010

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!

Friday, December 3, 2010

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.

Wednesday, December 1, 2010

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.

Thursday, November 25, 2010

Happy Thanksgiving!

Wednesday, November 24, 2010

Vino Find

I only have 2 words for you...French wine.

An impromptu visit from our good friend a few nights ago led to basil-tomato chicken & quinoa linguine and a great new wine discovery! Our friend brought a 2009 bottle of Louis Jadot Beaujolais and ooh la la our taste buds were happy! Not too heavy and surprisingly in the low price range this beautiful French wine is definitely my new favorite!

Monday, November 22, 2010

My Top 15 Gifts for Women this Holiday Season

I know everyone will be rushing to begin their holiday gift shopping this Friday (Chanukah is early this year!) so I've compiled a list of my favorite gifts to give mothers, aunts, sisters, girlfriends and any other women in your life! In the spirit of thanks I must add how very thankful I am for the amazing women who have come into my life this past year!

1. Vintage Silver Candelabra from etsy.com