Shpaghetti Shquash and Shpinach Shpecialties...

OK, maybe the title for this post is lame, but the RECIPE IS DEEEE-LICIOUS! I had bookmarked this when I saw it in my latest issue of Vegetarian Times, and I made it tonight.

Can't say I would have predicted that I'd be putting "spaghetti squash," "spinach" and "fritter" in the same sentence, but I'm a believer now. These little flying saucers of goodness melted in our mouths and were totally satisfying. Give 'em a try!

My only caveat: the recipe says the recipe will make 16 2-inch fritters; I made 8. I don't think I did anything wrong, but...

SPINACH AND SPAGHETTI SQUASH FRITTERS
serves 4

A lightly spicy combination of spinach and spaghetti squash is shaped into 
crisp oven-baked fritters.

Ingredients
1 spaghetti squash (1½–2 lb.)
2 cups packed baby spinach
½ cup diced red bell pepper
1 large egg, lightly beaten
¼ cup panko breadcrumbs (I used some gluten free breadcrumbs I have stored in my freezer)
¼ cup all-purpose flour (again, GF)
¼ tsp. ground chipotle chile powder


Directions
1. Preheat oven to 375°F.

2. Pierce squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet, and add 11/2 cups water to cover surface. Bake 30 minutes, or until squash yields when pressed. (OK, this method of prepping the squash to be cut is PURE genius. SO. Much. Easier.)

3. Cool squash cut side up 10 minutes. Scrape halves with fork to release strands. Measure out 21/2 cups strands.

4. Meanwhile, spread spinach on baking sheet. Bake 2 minutes, or until just wilted. Cool. Squeeze dry, and chop.

5. Stir together spaghetti squash, bell pepper, egg, breadcrumbs, flour, chipotle powder, and spinach in bowl. Season with salt and pepper, if desired.

6. Coat baking sheet with cooking spray, and increase oven temperature to 425°F.


7. Divide squash mixture into 16 2-inch disks; place on baking sheet. Bake 18 to 20 minutes, turning once.

from Vegetarian Times, Oct 2014, p. 69

Funky and Fabulous Fritters

Thumbing through my latest issue of Vegetarian Times, I came upon a recipe for which I had a few, but not all ingredients. I felt brave enough to do some substitutions because of what I had on hand, and the results were quite tasty. The original recipe is not online yet, but here's what I did.

Zucchini and Sweet Potato Fritters
serves 2

1/4 lb. zucchini, shredded (substitute for okra from the original recipe)
1/2 sweet potato, shredded (about 1/2 c total)
1/4 sweet onion, diced (substitute for shallot)
2 tsp agave (substitute for honey)
2 tsp tamari
1/4 c egg white (you can use a whole egg if you want)
1/4 c masa flour (substitute for yellow cornmeal)
1/4 c toasted walnuts, minced
2 tb coconut oil, divided

Directions:

1. Combine zucchini, sweet potato, onion, agave, tamari, egg, walnuts and masa flour in large bowl. Refrigerate for 15-30 mins.
2. Heat 1 tb oil in pan over medium-high heat.
3. Scoop mixture into large golf-ball size spheres and flatten slightly in pan. Cook for 8 minutes, flipping once.
4. Repeat with remaining oil and fritters. 
5. Serve with a bit of tamari sauce, if desired.

I ate this with some scrambled eggs for additional protein. It would be a nice side dish too. Yum it up!

Best Dessert of 2014 (so far, anyway)

Old friends (and former students from youth group days) Cassie and Chase had me over for dinner last night and blew me away with a glorious feast of lentil veggie burgers, baked sweet potato fries, onion relish for the burgers, topping it off with this RIDICULOUS dessert.

After taking several bites, Cassie tried to get me to guess the ingredients. Never in a zillion years would I have figured this out. But friends and neighbors, you don't have to be a gluten-free, granola-lovin' vegan who doesn't shave your legs to like this amazingness. JUST. TRY. IT.

(P.S. Cassie got this from a friend, who got it here... just spreading the love through the blogosphere!)

Flourless Chocolate Chip Chickpea Blondies with Sea Salt {vegan, gluten-free & healthy}

INGREDIENTS

Cooking Spray
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
sea salt, for sprinkling

INSTRUCTIONS
Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.

In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!

Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!

Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.

Notes
Adding an egg to the batter will make it more cake-like, but not vegan.
You can use your favorite nut butter, just make sure it’s all natural.
Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate.

What To Do With Hot Temps & Winter Vegetables?

I haven't posted a recipe in a long while, not for lack of cooking. I have enjoyed many of my favorites lately, but was ready to try something new tonight. I ate it as I caught up on the latest episode of Downton Abbey... while I'm still not sure whether I like where this season is going (can we please remove the black cloud from Bates and Anna and get on with it!??), I am sure I will make this recipe again.

Winter Vegetable Medley
I followed most of this recipe, but had to substitute for orzo, since I'm gluten-free. It was still wonderfully full of flavor, and I'm confident it will taste even better tomorrow as all the seasonings deepen. A true keeper.

Serves 4
30 minutes or fewer

Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested. Kashmiri, Persian, and Spanish saffrons are some of the best.

Ingredients
2 ¾ cups low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
1 tsp. Italian seasoning
½ tsp. saffron threads
1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
2 Tbs. olive oil
1 yellow bell pepper, cut into 16 pieces
1 cup orzo pasta (I used 1/2c arborio rice and 1/2c buckwheat groats)
¼ cup frozen peas (I used snap peas)
2 cups large cauliflower florets
8 green onions, each cut into thirds
1 cup large broccoli florets (I used brussels sprouts)

Directions
1. Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot. (This was my favorite part in cooking this dish... the broth was really fragrant.)

2. Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.

3. Sprinkle orzo (grains) into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender. (This took slightly longer because I used the arborio and buckwheat... it was worth the wait!)

I toasted some walnuts and chopped them up coarsely, sprinkling them on top as the final touch. Quite good.

November 2013 p.30, Vegetarian Times

Other favorites I've made lately
Butternut Squash Risotto
Polenta Pizza
Almost Alfredo
Broccoli Pesto
Thai Peanut Sauce over Noodles

Though hot temperatures in January have me confused, the drought has me worried and Downton is more of a downer than I would prefer, at least I'm eating well! Onward and upward. Happy 2014!

Sweet Potato & Black Bean Chili

In sunny, silly Santa Barbara, the main way I can tell that it is fall (even though it was 80 pickin' degrees yesterday...) is that there is a plethora of sweet potatoes, yams, squash and pumpkins in the store. I love them all!

As I approached lunchtime today, I looked at the sweet potato on my counter, and then turned to my pantry. With a can of diced tomatoes and a can of black beans, I was confident something good was coming... I googled those three ingredients, and here's where I landed.

Wish I could share a bowl with you right now. My tummy is quite happy. Stoked too that leftovers will be divine! Try it out.

INGREDIENTS
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile (see Note)
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
* I also added a half-cup of frozen corn kernels

PREPARATION
Heat oil in a Dutch oven (or large pot) over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

"One Grain More" (aka Gluten Free Should Not Be Trendy)

Eating gluten free is getting a bad rap these days, in my opinion. Earlier this month a story came out in the media that 30% of adults are trying to eat gluten free. I mean, really? The articles quote some "expert" who says that "This is the health issue of the day." Ah, only in America, folks, with our first-world problems.

Now, when someone invites me over for dinner and asks if I have any "issues," or I'm on a consulting project and am asked what we should order in, it's hard not to feel ridiculous when I say I'm gluten-free. I secretly wish I could wear some little badge that makes the disclaimer that I'm not trying to be paleo or Atkins or whatever... (For a post from 2009 giving some of my reasons for eating gluten free, go here.)

But I will not play the martyr. I need to laugh at it along with everyone else. Enjoy this very funny video mocking the gluten free trend, titled "One Grain More."

I would not be gluten free if it did not make me feel a lot better, because it's not convenient or fun, especially when I travel. However, I have learned to work with it, and am now sort of enjoying the adventure of it. Now, when I'm heading out of town I google to find out where I can eat gluten free. Here are my top four so far:

Veggie Grill, which has several locations in the west (of course), serves some really good vegetarian and GF options. I went to one in Seattle during a recent work project, had some mac and cheese made with quinoa pasta that was terrific.

Risotteria in NYC. Probably my favorite so far. They serve you GF breadsticks when you sit down, and those are things you realize how much you miss when you finally get to have them! I let myself eat whatever sounded good: beer, sandwich, salad, dessert... because all of it was gluten free. It's my happy place these days when I am daydreaming...

Flappy Jacks in Glendora, CA. I am down in Azusa at least twice a month, and whenever I have to spend the night, I brave the crowds and go here. They have a huge gluten free menu filled with all the things you have hung your head over as a gluten free eater and just accepted you cannot have: waffles, french toast, pancakes that actually taste like pancakes...

Sensitive Sweets, Fountain Valley, CA. I just stumbled onto this place during a vacation in Laguna Beach. I had a chocolate fudge cupcake that was practically a religious experience (yes, go ahead and picture me with fudge frosting circling my mouth...). I bought a GF cake mix that was used for my birthday a few months later and it was perfection.

Those are just a few of the highlights. While I'm at it, I have to vent about my #1 pet peeve as one who has to eat gluten free: nearly every church I visit for training, speaking, consulting, etc., build their community meals around what I call the Big Three: pasta, pizza or sandwiches! I know, I know, it's because these items tend to be cheaper. But I end up scrounging around for iceberg lettuce and gloppy Italian dressing in the church kitchen refrigerator, and try to smile... Fortunately, whenever I visit Latino churches, I do just fine as I stuff my face with chicken, beans, salsa, corn tortillas...

Parting advice you didn't ask for: If you are considering going gluten free, I strongly suggest you do so only if you are having genuine medical issues, as I did. My acid reflux went away and the rumbling down below has abated, thankfully. Despite all the press about it as "the health issue of the day," I actually gained weight during the first two years I followed a GF diet, and finally got it all under control this year, losing twenty pounds as I understood more about metabolism, whole grains, etc.

Furthermore, it's not something you sort of do, like "I try to avoid it when I can..." because once I gave it up, I found that I actually became more sensitized to gluten if I fudged or accidentally ate it. (Other GF'ers have confirmed this too). You're either all in or all out. Otherwise, you do not gain the benefits that you think might be there.

There are a lot of GF products out there now, but be wise... I learned the hard way that you only want to eat whole grain. A lot of GF products use white rice flour, tapioca flour, etc, and that is high on the glycemic index (which sounds like I know what I'm talking about, but I don't... do your homework.)

All for now... go ahead and make fun of gluten free trendiness. I'm right with you.

Fall Updates 2012: Day Four

Despite my schedule getting that much busier as I juggle a class at APU and teaching at Westmont, I still get to cook nearly every night of the week -- and never you fear, my Big Three are still front & center: gluten-free, organic and seasonal.

Before I continue though, I must share this: on Twitter yesterday I saw this tweet and it made me laugh out loud. It came from someone running a fake Chris Rock account, but nevertheless:

Most people don't realize this, but you can eat organic, all natural, gluten-free food without telling everyone around you.

Fantastic! Mr. Fake Chris Rock, rest assured that I do realize this, and yes, I see that I am being made fun of. Totally fine.

As I was saying, I'm still cooking up a storm... Summer was fantastic, full of berries, chard, endless zucchini, all sorts of tomatoes, red peppers, eggplant, cauliflower... the list goes on and on. As fall vegetables take hold, I shed a tear at the loss of my beloved red peppers and raspberries, knowing I must wait many months for their return. Sigh.

Meanwhile, I will simply stuff my face with other lovely delectables! Tonight I made a favorite of mine from last year, Moroccan-Style Stuffed Acorn Squash. Uh-mazing still. But I've added a few more to the recipe box, and rather than stretch them out, I will list them all here... I have found them through various sources, and will only share the links here, for you to explore yourself. Trust me, they are a wonderland of yummy-ness.

Brown Rice Mushroom Pilaf - I don't know which part of this I like most, but toasted walnuts have become my new last-minute flair for several meals.

Farmer's Market Chowder - I'm a little late to the party on this one... you may have to use canned corn at this point, but it's still definitely worth it.

Risotto-Stuffed Mushrooms - Oh my heart this is fantastic! But I tweaked just a tad and it worked perfectly... rather than make this as an appetizer I stuffed the risotto into meal-sized portobellos. Trust me. Perfection.

Butternut Squash Risotto - Last but not least, my first butternut squash of the season awaits on my kitchen counter. Oh the joys!

A New Salad for September

What a GREAT day... slept in, slow morning, nice bike ride over to my church softball tournament, great barbecue and conversation, more bike riding, a couple of fun house projects, and then of course, some cooking.

I'm not ready to say goodbye to zucchini, summer tomatoes, red bell peppers and delicious berries... but I'm happily welcoming cauliflower and brussels sprouts as fall vegetables slowly make their appearance.

I perused my latest issue of Vegetarian Times and promptly adapted one of the recipes from it tonight. I have no ability to photograph my food, so I'm posting a photo on the left that includes several of tonight's ingredients, hopefully to get your taste buds going.

I practically licked the bowl -- this was very, very good. And rather simple to throw together.



Warm Salad of Buckwheat and Roasted Brussels Sprouts with Cranberries and Walnuts
Serves 2

Use an earthy, nutty grain for this one: I chose to try out buckwheat in my never-ending search for new gluten-free options. I have to say I was totally satisfied and made a new friend in those little buckwheat groats. Other possibilities (not all GF) include couscous, quinoa, brown rice or millet.

Ingredients
1 lb Brussels sprouts, trimmed and quartered lengthwise
4 tb olive oil
2/3 c buckwheat groats
1/3 c toasted chopped walnuts
1/2 c dried cranberries
1 tb dried parsley
1 tb balsamic vinegar
2 tsp pure maple syrup
1 tsp lemon juice

Directions
Preheat oven to 475 F. Toss Brussels sprouts with 1 1/2 tb oil in large bowl, seasoning with salt if desire. Arrange sprouts in single layer on 13x9 inch baking dish. Roast 20 to 24 minutes or til brown and tender, stirring once. Set aside.

Meanwhile, spread out the walnuts on a tray and toast them in the toaster oven. Chop them up.

At same time, heat large saucepan over medium heat. Add buckwheat groats (or other grain) and roast 6-8 minutes. Add 1 3/4 c water and bring to a boil. Reduce heat to medium-low, cover and simmer 20 minutes or til liquid is absorbed. Transfer to large bowl, cool for 5 minutes, then fold in Brussels sprouts, walnuts, cranberries, and parsley into buckwheat.

Whisk together remaining olive oil, vinegar, syrup, and lemon juice in a bowl. Stir into buckwheat mixture and season with more salt if desired.

What's Cookin'? Part Three

As I said in my first "What's Cookin'?" post, the vegetables are just TOO GOOD right now, so I'm having fun every night making dinner.

Tonight I combined a couple of past recipes (Oven Fried Chicken and the pesto from my Polenta Pizza) and came up with something new.

OVEN FRIED EGGPLANT with Pesto Pasta
Serves 2


INGREDIENTS

1 large eggplant

1 large egg
1/4 c non-fat or almond milk
1/3 c finely chopped pecans
1/4 c cornmeal (I used polenta)
1/4 c whole wheat, oat or gluten-free flour
1 tsp salt
1 tsp onion or garlic powder... or both
1/4 tsp cayenne pepper
1/4 tsp fresh ground pepper
1 tb butter, slivered into thin slices
Favorite pasta
(see ingredients and directions below for pesto)

DIRECTIONS
Pre-heat oven to 425 with the rack in the center. Spray a 9 x 13 inch deep baking dish with Pam cooking spray.

Start the water boiling for the pasta.

Slice the eggplant into half-inch thick slices.

In a wide bowl whisk the eggs and milk. In another shallow bowl or pie tin, stir together the pecans, cornmeal, flour, and spices.

Dip the eggplant slices one at a time into the egg wash, then dredge each one in the pecan mixture.

Place the coated eggplant slices in the baking dish. Dot each coated piece with a little butter. Bake until golden brown -- approximately 20-25 minutes. Cook the pasta according to directions.

FRESH PESTO ~ a winner!

2 cups basil packed (can use 1 cup arugula or chard instead -- take some risks. Trust me it tastes great)
1/2 cup olive oil
3 tb walnuts or pine nuts
1/4 c grated parmesan
3 cloves minced garlic

Put ingredients in a small food processor, 1/3 of ingredients at a time. Pulse until smooth, add more ingredients.

Pull the eggplant slices out of the oven when done, drain the pasta, stir in some pesto, and put it on your plate for a very satisfying meal.

What's Cookin'? Part Two

Oh MAN, I am barely able to type this up because I am still semi food-comatose. This meal is a delight, and ridiculously easy. It takes advantage of seasonal vegetables, and has some really unique, tangy flavor.

I followed the recipe, which is from Vegetarian Times, so yes, this is a vegetarian meal. STOP! If you don't roll with that, no worries. I think this chimichurri sauce would taste deliciosa with chicken or ground turkey meat.

And honestly, I can't wait to use the leftover chimichurri sauce on scrambled eggs tomorrow. It is GOOD. This is going to become a staple for me.

L.A. Style CHIMICHURRI TACOS

Ingredients

Tomato Rice

2 tablespoons olive oil
½ onion, finely chopped
½ tsp sea salt
1 tomato, seeded and diced
½ cup brown or white rice
1 cup vegetable broth

Chimichurri Sauce

1 cup fresh cilantro
½ cup fresh Italian parsley
½ cup olive oil
¼ cup lime juice
4 cloves garlic
2 tablespoons agave
½ tsp ground cumin
¾ tsp sea salt
½ tsp freshly ground black pepper

Taco Filling
2 tablespoons olive oil
8 oz crimini mushrooms, trimmed and sliced
1 (15 oz) can of black beans, rinsed and drained

I pkg 8” tortillas (or make your own corn tortillas, like I did!)

optional toppings: chopped tomatoes, sliced onion, diced avocado, lettuce

Directions

Rice: In a medium saucepan, heat oil over medium-high heat and add onions and salt. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until all broth is absorbed and rice is cooked. Turn off heat and let sit, covered, 15 minutes.

Chimichurri sauce: Blend ingredients in a food processor until combined, and herbs are finely chopped.

Filling: In a large skillet, heat oil over medium-high heat and sauté mushrooms until they have released their juices. Add black beans and half of the chimichurri sauce and cook until heated through. Reserve the remaining half of the chimichurri sauce to spoon over the tacos.

What's Cookin'? Part One

Though I'm a little bummed that my summer vacation is already over, I definitely cannot complain. After all, I live in Santa Barbara. Nuff said.

PLUS, when I get back in the routines of my daily life, that also means that I am back to cooking, and summer seasonal eating is wonderful. I have already got so many recipes tagged and marked and dog-eared that I am ready to either bring back or try for the first time. Stopping by the local produce stands requires major self-discipline; if I'm not careful, I overload my bags with zucchini, berries, corn, peaches, spinach, leeks, beets, watermelon and my TOP FAVORITE, red bell peppers...

My goal is to blog much more regularly for the next few days or weeks and share some of what's cookin' this summer...

I'll start off by sharing something I have for breakfast at least twice a week. As I said to a couple of girlfriends last week over coffee, I just "need" to have hot food for breakfast. So believe it or not, I cook myself an actual meal for breakfast just about every day -- no cold cereal for this girl, or a little yogurt container on the run.

Let's start by saying I l-o-v-e pancakes for breakfast, and being gluten-free has put a little cramp in my pancake style. Sure, there are a bunch of gluten-free pancakes mixes out there, but my heavens, they are made from really sweet flours and kick up my glycemic index. Which means after I eat these I am hungry in about 45 minutes. Not good.

I want fiber in my pancakes, and something that fills me up. So pictured here is a good approximation of a dependable, low-maintenance gluten-free recipe for oatmeal pancakes that I have come up with after a few false starts. I'm almost embarrassed to call this a recipe because it's so basic. But you can't enjoy it unless you plan ahead, because you have to do a tiny bit of prep the night before.

Kelly's Oatmeal Pancakes
Serves 1 (or 2, if you're really nice or a lighter eater than me, I guess)

1/2 Trader Joe's Rolled Oats (gluten-free)
1/2 cup almond milk (P.S. I have become totally hooked on almond milk)
1/2 egg (or 1/8c egg white or egg substitute)
1 tsp vegetable oil
1 tsp baking powder
1 tsp agave
Cinnamon to taste

Possible add-in's
Peanut butter
Diced almonds, walnuts, almonds
Flax seed
Protein powder
Dried fruit: apple, apricots, raisins, etc.

Before I go to bed, I will mix together the oats, milk and egg in a mug or small bowl, covering them with a plastic bag. In the morning, the oats have absorbed the milk and egg, so the liquid has basically soaked in.

I add the oil, baking powder and cinnamon. If you're feeling more creative, try some add-ins.

Heat up a skillet to medium heat. I spray mine with Pam Spray, but obviously you can use a little butter or cooking oil. When the skillet sizzles after you sprinkle a few drops of water on it, spoon some batter onto the skillet. I recommend keeping the pancakes no larger than 3-4" across. Flip over when you see the cooked side is turning brown.

Best part: when I'm done cooking them, I top each pancake with Greek yogurt and fresh berries (when in season -- otherwise, I defrost some frozen berries the night before when I mix the oatmeal and almond milk). This combination provides plenty of protein and fiber, and is quite tasty, I must say. Enjoy!

GF = Good Food

Hang on. Don't skip this post if you're not a gluten-free eater. This is just plain ol' good food. With all the amazing vegetables in season right now, I'm living large, and not feeling like I'm sacrificing anything by needing to eat gluten free. This month marks 3 years of eating this way. I'll spare the details as to why I needed to take this route, but let's just say, my digestion is SO much better now.

Regardless of whether you eat gluten-free or not, try these recipes because they do not use sub-par substitution ingredients. They are tasty, and best of all, they come together easily when it's 5pm and you don't know what to make for dinner. Plus, the leftovers taste even better the next day!

I brought this first one to Bible study tonight because I was pressed for time, and a friend wandered close and asked for a bite as I was eating it because it smelled so good!

Crustless Leek, Greens, and Herb Quiche
serves 4

30 minutes or fewer

(Thank you Vegetarian Times... though I have to admit, this would be even better with bacon - go for it!)

Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day. P.S. I added mushrooms to tonight's quiche, and plan on using zucchini next time. This would work great with onions, cabbage, brussels sprouts, asparagus, broccoli, spinach... 

INGREDIENTS
2 Tbs. fine dry breadcrumbs (yes, I used gluten-free breadcrumbs)
2 small leeks, white and light green parts halved and sliced ½-inch thick
2 cups chopped Swiss chard, kale, collard greens, or mustard greens
4 egg whites
3 whole eggs, beaten
¼ cup low-fat milk
⅛ tsp. nutmeg
1 Tbs. chopped fresh tarragon
1 tsp. chopped fresh basil
2 oz. soft goat cheese (or feta)


DIRECTIONS
1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.

2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.

3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.

4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.


These other recipes are back in heavy rotation right now:


Thai Curried Noodles

Broccoli Pesto

Arroz Negrito (Gallo Pinto)

Almost Alfredo

To paraphrase The Most Interesting Man in the World, "Stay hungry, my friends."

Choppin' Broccoli

(If the title of this post doesn't make sense to you, watch this clip from YouTube...)


I am so happy that local broccoli is out in the stores, so I bought a big bunch, ready to celebrate the advent of spring!

Then the rains came down... and kept coming. And I started getting a case of cabin fever. I needed to shake myself out of my wish-it-was-spring funk, and as often happens, a good round of cooking cheered me right up.

I had heard of broccoli pesto before, so I thought I'd give it a try with the vegetables I had on hand. This recipe is basically a patchwork of several that I saw online, so if you don't trust it, google "broccoli pesto" and you'll have plenty of options to go out on your own. Go crazy. You won't be disappointed. I found this much lighter and distinct as a pesto. Some recipes also noted that it serves well as a dip or spread.

BROCCOLI PESTO
serves 4(?)


Ingredients
1 stalk of broccoli
1/4 c olive oil
2 cloves garlic, diced
2-3 large leaves of swiss chard (I had some in my garden)
A handful of chopped cabbage (remember, I just used whatever I had on hand)
1/3 c walnuts (you can also use pine nuts, but I find them a bit rich)
1 tb capers (I know, right? They brought a nice salty taste)
1-2 tb grated parmesan
1 tsp salt
1 tb lemon juice, plus zest if you have it
Whatever pasta strikes your fancy... use something with twists and ridges so the pesto has something to grab onto

Directions
1. Start steaming the broccoli. Once the water reaches a boil, steam it only for 3 minutes. I tossed in the chard and cabbage too.

2. In another saucepan, bring water to a boil, then cook your pasta.

3. Toss the walnuts in a skillet and briefly roast them.

4. While the pasta is cooking, put the broccoli, other vegetables, olive oil, salt, capers and lemon juice in a food processor (one recipe said to not use a blender because it will pulverize the steamed broccoli).  Pulse a few times. Now that there is a little more room in your food processor, put in the walnuts, the parmesan, and a dash more of lemon juice or olive oil if it's not smooth enough for you.

Don't forget, this pesto is a bit "fluffier" than a basil-based pesto. But Oh So Good.

Recipe Trifecta!

There is just too much good cookin' going on at my house these days... rather than share them in separate posts, I'm going to list 3 new ones that I tried out last week. All gluten-free, all seasonal, all healthy, all sooper-dooper tastalicious, if I do say so myself. Which I do.

Spaghetti Squash with Turkey Meatballs
(thank you Martha)


I bought a lovely golden spaghetti squash last week at San Marcos Farms and wondered if there was a new way to use it. I googled spaghetti squash, and lo and behold, Martha Stewart came through with several options. This one seemed the most interesting and it was fantastic.

Rather than spell it all out here, here's the link to the recipe. And if you're curious, hit the "back to Spag Squash recipes" link at the top, and see what other delights await you.... as for the breadcrumbs, I have a bag of gluten-free bread slices in the freezer for this very cause. I pull out a slice and grate it on my cheese grater and voila! These meatballs were really good. And the spaghetti squash tasted better than if the meatballs and sauce had been served on pasta noodles.

Hearty Oatmeal Pancakes
This gem comes from a terrific birthday present I received -- a very cool cookbook called Simply in Season. This is an entire cookbook based on seasonal, sustainable recipes. You just feel good about yourself when you use it :)

I used some gluten-free flour and gluten-free oats in this recipe. Do not be daunted by the requirement to soak the oats in buttermilk or non-fat yogurt the night before. Worked like a charm for me, and took very little time.

I found the recipe link online here... but I highly recommend getting the cookbook. It is inspiring me to be even more adventurous in the kitchen. C'mon... is that possible?!

Simply in Season - go here to check it out...




Last but not least... Velvety Vegetable Soup
Once again, from Simply in Season. I made this last night as I prepared to watch the Grammys. It was cold outside, revving up to rain, and I saw a bunch of vegetables in my crisper. This worked perfectly, made the house smell wonderful, and warmed my belly quite nicely. Though I kept it vegetarian, it would taste really good with some diced chicken or even some crumbled bacon or sausage. And I topped off my bowl with a nice slice of cheddar that made this an even richer comfort food experience. No holdin' back!

I found this recipe online as well. Interestingly enough, both of these last two links rave about this cookbook too. Appears I am late to the party. Happy cooking.

Cluck Cluck... Gobble Gobble

I haven't posted a recipe since last year (OK, since December...) and I am happy to have a new and creative one to share.

I'm not sure what to call it. If you're feeling rather homey and proud to be a coupon clipper, you can call it "Oven-Fried Chicken." If you want to appear chic and sophisticated, hold your pinkie in the air and go with "Pecan-Crusted Chicken." Either way, it's a new way to bake chicken that you will gobble right up. Get it? :)

And honestly, it's about as close to fried chicken as you can get with none of the fat and kill-your-heart complications. Enjoy.

OVEN FRIED CHICKEN or PECAN-CRUSTED CHICKEN

Ingredients:
6 (4 oz) skinless chicken breasts (bone-in or boneless)
2 large eggs
1/4 c non-fat or soy milk
1/2 c finely chopped pecans
1/3 c cornmeal (I used polenta)
1/3 c whole wheat, oat or gluten-free flour
1 tsp salt
1 tsp onion or garlic powder... or both
1/2 tsp cayenne pepper
1/2 tsp fresh ground pepper
1 tb butter, slivered into thin slices

Directions:
Pre-heat oven to 425 with the rack in the center. Line a 9 x 13 inch deep baking dish with foil.

In a wide bowl whisk the eggs and milk. In another shallow bowl or pie tin, stir together the pecans, cornmeal, flour, and spices. (If you have a food processor or Cuisinart Smart Stick, I quickly pulsed the dry ingredients together to make the pecans more fine. Don't pulverize them, but give a good couple of pushes on the button.)


Dip the chicken breasts one at a time into the egg wash, then dredge each one in the pecan mixture.

Place the chicken in the baking dish. Dot each coated piece with a little butter. Bake until golden brown -- approximately 40 minutes.

P.S. Halfway through the baking, I put in a tray of Yam Fries. Baked Potato Fries or Sweet Potato Fries will work too. Very, very tasty.

October Comfort Food, Part 2

Tis the Season o' Squash, so at the local organic stand this week I bought yet another butternut squash and then also an acorn squash... honestly not knowing what I would do with it. But I am committed to eating whatever is in season ~ I see this as part of thankfully receiving God's provision (in other words, I don't want to be like the ungrateful Israelites on the exodus, when God provided manna and they whined about it...)

I had only eaten acorn squash as a nice little side dish during the holidays. And it was pretty darn good. But I knew this little squash had more in her than that. And one little surfing jaunt on the internet proved me correct. The texture, taste, aroma and yes, I'll say it again, the lovely combination of savory and sweet, of this dish had me at hello. Enjoy!

MOROCCAN-STYLE STUFFED ACORN SQUASH

Serves 4

Ingredients

2 tablespoons brown sugar

1 tablespoon butter, melted

2 large acorn squash, halved and seeded

2 tablespoons olive oil

2 cloves garlic, chopped

2 stalks celery, chopped

2 carrots, chopped

1 cup garbanzo beans, drained

1/2 cup raisins

1 1/2 tablespoons ground cumin

salt and pepper to taste

1 (14 ounce) can chicken broth

1 cup uncooked couscous (my gluten-free needs prompted me to use quinoa)

Crumbled feta for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).

Arrange squash halves cut side down on a baking sheet. Bake 40 minutes, or until tender.

Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve. Top with crumbled feta. Chew slowly and savor (instead of inhaling it, as I did...)

October Comfort Food

Cool weather + autumn colors = lots o' squash for me.

The butternut squash makes me laugh... it looks like Mr. Potato Head, but with all of his weight moved down to his butt.

Though it is a prosaic-looking vegetable, its taste more than makes up for it. In one word, it is DELICIOUS. Best of all, in multiple ways. I've used butternut squash for soups, stews, pasta sauces, and even filling for enchiladas. Friends have used it for the obvious - baby food - and also for desserts. Its texture, taste and color are simply wonderful.

I had used half of a baked one this weekend for a pasta dish (shoot, I'm realizing I haven't posted that recipe yet...) and had the other half looking at me every day in the fridge. What to do, what to do... it was another cool and foggy day here in Santa Barbara town, so I felt like making some stew. All I had to do was google butternut and stew, and found a wealth of options. Fortunately, I chose well, because tonight's meal was splendid. Even better, it was so easy.

The key to keeping this meal prep easy is to bake the squash ahead of time = if you have never done that, go here. The directions on this page however, say to pour 1/4 c of water. I would say to pour enough water to have the squash sitting in 1 inch of water.

BUTTERNUT SQUASH, COCONUT & LENTIL STEW

Serves 6-8

Ingredients

1 cup yellow split pigeon peas (toor dal) (OK, I call these yellow lentils. Not sure why they need to call them pigeon peas. That name sounds creepy.)

1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)

1 Roma tomato, diced

1/2 cup fresh, frozen, or dried shredded coconut

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

4 cups vegetable stock or water, or enough to cover

Tempering:

2 tablespoons canola oil

1 teaspoon brown or black mustard seeds

1/2 teaspoon crushed red pepper flakes (I used a few drops of my favorite hot sauce)

1 clove garlic, minced

1 1/2 teaspoons kosher salt

1 tablespoon honey

1 lime, juiced

1/2 cup minced fresh cilantro leaves

Directions

Steam a pot of white or brown rice.

Rinse the pigeon peas (LENTILS!) in a couple changes of water.

In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.

To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot.

I topped the stew with a little honey, lime juice, raisins, yogurt, peanuts and cilantro. Adjust the seasonings, to taste, and enjoy filling your belly with some tasty, warm, salty and sweet stew that might end up making you look a tiny bit more like a butternut squash!

Mo' Moo Shu

If you read this blog with any regularity, you know I am always looking for recipes that include plenty of vegetables, flavorful spices, that are also gluten-free... but I don't want to feel like I'm substituting or sacrificing anything.

I get many of my recipes and ideas from Vegetarian Times. Here's one from the September issue. I adapted it slightly, but will definitely be keeping this one. Not only does it taste good, but it was fun to make. It had lots of nice texture, mostly because you have to sliver the ingredients, and the cabbage gives it some nice bulk. The sauce is light, but also different. It doesn't just feel like stir fry again, take two.

Unfortunately, I thought I'd found some rice wraps to use, but it turns out they were for making spring rolls (which require deep frying). So I ended up just eating this over rice. I'll continue on a hunt looking for something to wrap this up. Regardless, the filling is tasty on its own.

VEGETABLE MOO SHU

For the sauce:
1/2 cup water
2 T soy sauce (or tamari, if you're gluten-free)
1 T sesame oil
1 T rice wine vinegar
2 t cornstarch
pinch sugar

For the filling:
3 large eggs
1 tsp soy sauce
cooking spray
1 small red onion, sliced
2 T grated fresh ginger
1 cup shitake mushrooms, cut into strips (I used regular mushrooms)
2 cloves garlic, minced
3 cups shredded cabbage
1 zucchini, grated (I cubed mine)
1 carrot, grated
2 green onions, sliced

16 moo shu pancakes*
*usually found in the freezer section of your market
hoisin sauce for serving

DIRECTIONS:

1. Combine all ingredients for the sauce in a container with a lid.
2. For the filling, whisk together eggs and soy sauce (tamari).
3. Heat a wok over medium heat with 1-2 tsp sesame oil.
4. Add scrambled eggs and cook 1 minute. Flip with spatula and cook one minute longer. (I also pan-fried some tofu, diced into cubes, to increase the protein content. No doubt this recipe would be great with some sauteed chicken or pork).
5. Remove from pan, reserve.
6. Wipe out wok and add more sesame oil; heat over medium heat.
7. Add onion and ginger. Stir fry 2-3 minutes.
8. Add mushrooms and garlic and cook 3-5 more minutes.
9. Add cabbage, zucchini, and carrots. Stir fry 4 minutes more.
10. Shake sauce (previously prepared) to combine and add to wok.
11. Simmer 2-3 minutes or until vegetable mixture thickens.
12. Slice reserved eggs (and tofu) into strips and fold into vegetable mixture.
13. Transfer to a serving platter with moo shu pancakes and hoisin sauce for serving.

Perfectly Pleasing Pupusas

Perhaps you have not had "pupusas" before. They are a traditional dish from El Salvador... restaurants that sell them are called pupuserias (say that out loud... it's a great word!) For gringos, I guess I would call them "stuffed tortillas." Whatever you call them, they are muy deliciosas.

And surprisingly easy to make. I have made them twice, just to make sure I got it right. You can really have some fun with the fillings... the first time I filled them with a mix of sauteed chopped vegetables and black beans topped with some white cheese, and tonight I filled them with black beans, green chiles and cheddar. Both times I topped them with a creamy sauce made out of one part pico de gallo and one part sour cream. Nummy nummy! I'm already thinking about future filling ingredients... corn, diced tomatoes, zucchini, cilantro, pinto beans, just cheese...

P.S. I got this recipe from Vegetarian Times. They come through once again! This is gluten-free eating with no sacrifice whatsoever.

Pupusas

serves 4-6

Ingredients:

4 cups masa harina (I use Maseca brand)

2 tsp ground cumin

1 tsp baking powder

1 tsp salt

1/2 cup cooked black beans

small can diced green chiles

cheese: cheddar, monterey jack or cotija

vegetables oil

1. Combine masa harina, cumin, baking powder and salt in bowl. Stir in 3 cups warm water and form soft dough. Cover with a damp paper towel and let stand for at least 30 minutes.

2. Pull out a heavy flat-bottom skillet. (I use my cast iron skillet). Put in 2 tsp of oil and turn on medium heat (not too hot). Keep an eye on this. Don't let the oil smoke.

3. Tear off two large sheets of wax paper. Roll up a golf-ball sized lump of masa dough, then squeeze between a folded sheet of wax paper. Mash it with the flat of your hand until the masa is about 4-5 inches across. (Be patient ~ this might take a little practice).

4. Spoon in about a tablespoon of beans, a teaspoon of chiles, and sprinkle with some grated cheese. (Add a few drops of hot sauce if you want a little fire). I also sprinkled some garlic salt over the filling.

5. Repeat the process with the golf-ball sized lump of dough with the other sheet of wax paper. Pick it up and gently place it on top of the first tortilla with filling. Peel off the wax paper. Pinch the edges, gently squeezing out the air pockets. (Again, this might take a little practice. Be patient ~ it is worth it!!)

6. Place completed pupusa in skillet, cooking it 5-6 minutes, turning it over a couple of times. You can cook 3 at a time. Place cooked pupusas in a warm towel on a plate until you're done cooking all of them.

Top pupusas with crema salsa or pico de gallo. If you want to be truly legit, google "curtido," a slaw type of side dish that they are served with in pupuserias. Regardless, they are so-o-o-o-o-o good you will need to remind yourself to chew slowly and enjoy the flavor.

Gluten Free in Italy

In preparation for a trip to Italy over spring break I had googled "gluten free in Italy" and found one blog so glowing that I went on the trip expecting that I would still be able to enjoy the very best part about Italy from my first trip in 2006: THE FOOD.

I just want it on record: being gluten-free in Italy was oversold. Admittedly, it's easier in Italy than it is in the US to find gluten-free food in stores. On just about every other block there is a "farmacia" (farm-ah-chee-ah) with a blinking green neon cross sign above it. Since being "celiac" (though I only have a "gluten sensitivity" -- ah, the technicalities...) in Italy is recognized as a medical condition, many farmacias (what we would call drugstores in the US) carry GF products.

So in every town I checked out my choices, and had a few favorite products by Schars:

• Pane Casereccio was the BEST GF bread I have ever had
• the Crostini was wonderful as well (though brittle, crumbling easily)
• the Fette Biscottate, which was a little sturdier

I made my own sandwiches out of the Pane, and I used the Crostini or the Fette to soak up sauces, olive oil or bruschetta when we would receive those big beautiful baskets of homemade Italian bread. That I could not eat.

That was all fine and dandy. But the websites said that so many restaurants in Italy accommodate GF eaters and I just did not find that to be the case. Nine times out of ten, when I would give my big hopeful smile and ask, just like the websites told me to, "Senza glutine?" (Without gluten?) or "Sono celiaco" (I am celiac) all those sweet, accommodating Italian waiters would quickly say "Si!" and then rapidly point to the same 4 items:

1. Caprese salad (mozzarella, tomato, basil, olive oil)
2. Risotto in any variety of forms
3. Zuppa di Fagiole (bean soup)
4. Gnocchi (potato dumplings ~ though some savvy ones would admit that some wheat flour was used in making them too)

And while I L-O-V-E each of these yummy items, when traveling for ten days they can get a little old. (OK, so the caprese never got old... I tell you what, the "bufala" mozzarella over there is nearly a religious experience....)

I had one hilarious night where I ordered risotto AGAIN and tried it with shrimp. That sounds great, right?

Let's just say I didn't quite picture that I would receive entire shrimp with their black,

beady little eyes staring at me....

Perhaps gluten-free entrees are more available in the larger cities, but they sure aren't on the Amalfi

Coast. Except for two places that appeared like little miracles during our trip.

The first one is pictured at the top - Il Cerasiello in Naples. Perhaps you can read the writing in the window: "Menu e pizze per celiaci." When we stumbled onto this place (and we literally bumbled into it without knowing it existed) I nearly squealed! And here is my one and only pizza experience in Italy -- at least it was in the land of the margherita pizza, Naples. Look at me -- I am so, so happy.

I had to wait several days for another chance to enjoy. Closer to the end of our trip we were tired and very hungry in Vietri sul Mare, near Salerno. All the stores (including the farmacias) were closing at 1pm, like they did in all the quaint little fishing towns along the Amalfi Coast. We found a restaurant on a side street called L'Angolo dei Sapori. The menu looked good, so we sat down.

With barely a smile and certainly no hope, I said, with a sigh, "Sono celiaco." And lo and behold, Ferdinando the owner slapped his chest with both hands, then held up one finger and said emphatically, "One minute!"

He came back with another man dressed in the whites of a restaurant chef, pointed at his chest and he said brightly, "Him too!" Turns out Luciano, his cousin, was celiac! He said, "Don't order. I bring to you," and ran back into the restaurant. I was speechless.

First he came out after about 10 minutes with HOT BREAD. He had toasted it in his pizza oven. He said "senza glutine!" with great pride.

Oh my. At this point I am nearly overcome with delight. (And COMPLETELY embarrassed that I have the same clothes on in both photos, though they were taken 6 days apart. Can you tell we lived out one rolly luggage each?! We just washed clothes at night in the sink. But I digress...)

As I am chomping on the bread, trying to make sure I still chew it because I am so ecstatic, the food arrives...

Remember, I didn't get to order it. He just brought it. A steaming plate of GF pasta with sausage, tomato and cheese, plus a bowl of the BEST Zuppa di Fagioli from the whole trip. I could not eat all this food! But oh how I tried.

We came back the next day because I had to cling to this island of GF sanity for one more day. I had a different pasta then that was equally

spectacular. I also made sure to get a photo with my little angel Luciano.

So I'm grateful for these brief forays into the classic delights of pizza and pasta in Italy. Otherwise, I had to satisfy my cravings in other ways... at least one gelato each day and amazing, wonderful, beautiful cappuccinos, at least twice a day. I can't say I really suffered too much.