Have you heard about this AMAZING giveaway going on over at Healthy Blender Recipes? All during the month of April, you can enter to win a KitchenAid mixer – an amazing 7-QT Bowl-Lift Residential Stand Mixer!
Today I’m sharing my recipe for Lemon Earl Grey Cookies. They’re gluten and dairy-free. Check them out and enter for your chance to win this awesome KitchenAid mixer.
Tomorrow, April 5, 2012 I will be co-hosting a Live Chat over at Udi’s Gluten-Free Living Community at 8 PM CDT/9 PM EDT. We’ll be talking about gluten-free spring foods, gardening, and other adventures. Please join us – it’s totally free! Just click on this link here at 8 PM CDT/9PM EDT and you’ll be there!
Also, while I don’t have a brand-spankin’-new recipe for you for the coming holiday weekend, I do have a collection of some yummy gluten and dairy-free recipes from Tasty Eats At Home and some fellow bloggers! Whether you celebrate Easter or Passover (or just want some yummy springtime recipes!), enjoy! I hope you have a joyous weekend.
Breakfast/Brunch
Blueberry Buckwheat Donuts with Lemon Glaze
Gluten-Free Matzoh with Onion, Garlic and Dill
Masala Ginger Carrot Soup (not dairy-free, but easily modified)
Salads
Sides and Vegetables
Quinoa Salad with Spinach, Raisins and Walnuts (not dairy-free, but easily modified)
Collard Greens with Crimini Mushrooms and Sundried Tomatoes
Vegan Scalloped Potatoes
Entrees
Braised Lamb Shank with Swiss Chard
Desserts
Spaghetti Squash Apple “Noodle” Kugel
Vegan and Gluten-Free Cheesecake with Blueberry Compote
Chocolate Covered Cheesecake Easter Eggs
Coconut Crispy Treat “Nests” with Jelly Bean “Eggs”
Chocolate and Peanut Butter Easter Bunnies
…and if you’re dying Easter eggs, how about using some homemade natural dyes?
We’re still getting a local box of produce every week (although lately I’ve been considering signing up for a CSA with a nearby farm, since the cost is about the same), so I’m coming up with inventive ways to incorporate all of the veggies we’re getting. Recently we got a head of bok choy and some shiitake mushrooms (yeah, I know, I don’t think bok choy OR shiitakes when I think of local Texas produce either), so at the last minute, I thought I’d toss them together in a quickie little stir-fry that was perfect to accompany some lettuce wraps I was making for dinner.
Most of the time, these last minute side dish ideas are less than exciting. I’m a big fan of steaming a big bunch of whatever is fresh and calling it good, especially on a weeknight. It’s delicious, in my opinion, and it gets the job done, but it’s not really a blog-worthy event. I was pleasantly surprised with this, though, and it didn’t really take any more time than my usual steam-and-go routine. I love shiitake mushrooms, and they definitely contribute a great earthiness to any dish. With the slight crunch of the bok choy, it was a side dish that was more than the sum of its parts. I found myself nibbling away at it quite a bit while I was getting dinner ready (a common issue I have while cooking).
Needless to say, it was another winner from the local box! Hoping we get more bok choy and shiitakes soon so I can make it again!
Bok Choy with Shiitakes and Sesame Seeds
1 t coconut oil
3.5 oz fresh shiitake mushrooms, sliced
1/2 t ginger, minced
1 clove garlic, minced (or use a clove from your garlic confit, if you made some!)
1 head boy choy, chopped
1/2 c water
1 t wheat-free tamari or coconut aminos
1 T sesame seeds
Heat coconut oil in a skillet over medium heat. Add mushrooms and saute for 3-4 minutes, stirring occasionally. Add ginger and garlic and saute for another 30 seconds to 1 minute. Add bok choy, water, and tamari or coconut aminos and stir, then cover with a lid. Allow to “steam” for 2 minutes, then stir and allow to steam again for another minute or so, until bok choy is tender-crisp. Remove lid and allow excess liquid to evaporate, stirring occasionally. Add sesame seeds and toss once more. Serve.
Serves 2-3.
Want some ideas on delicious gluten-free spring foods and recipes? We’ll be chatting at Udi’s Gluten-Free Living Community about all things SPRING this Thursday, April 5, at 9PM EDT about Spring! At 9 PM EDT, just visit here to start chatting with us!
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.
This can very likely become the simplest, most revolutionary, most well-loved condiment in your kitchen.
I’m serious.
Okay, maybe not revolutionary (I’m certainly not the first person, or even one of the first 10,000 people, to make garlic confit). But let’s go with it.
If you like garlic, especially roasted garlic, then check out this little gem. Even if you think you don’t like garlic and think its flavor is too strong, still…check out this little gem.
If you’ve ever had roasted garlic before, then you have an idea of how delicious garlic confit can be. Garlic, when raw, has a very powerful aroma and an even stronger bite. It’s sharp; pungent, even. But when it’s slowly roasted, it becomes something else entirely. It becomes sweet, mellow, and soft.
But I dislike roasting garlic. Why? Because there’s this whole thing about the skins still being there when it’s cooked, and it seems difficult (at least, to me) to remove the softened cloves from the skins. My fingers get all sticky, and then the skins stick to my fingers, and I can’t seem to get them off and continue the task…and then sometimes the smaller cloves are too well-roasted (read: burnt) and are no longer usable. Maybe I just haven’t learned the trick to making this process easier, but to me, it’s annoying. And then, storing the roasted cloves is at best a very short-term event.
That’s where garlic confit is genius. While you have to peel the cloves beforehand (unless you “cheat” and buy one of those containers of already-peeled cloves, and I won’t judge if you do!), that’s the hardest part of the whole process. Once that’s accomplished, you just dump cloves and olive oil in a saucepan and let it do its thing for an hour, pour it all into a jar, and you’re rewarded with that rich, buttery, garlick-y gold that you can portion out for all sorts of dishes, and throw the rest into the fridge for storage.
Not that your jar will last long. Because once you discover all the delicious uses for garlic confit, you’ll be finding yourself going through your stash pretty quickly. (I’ve finished one jar within a week, and had to make another!) If you really don’t think you’ll use up this much confit before it goes bad, however, feel free to halve the recipe – just use the smallest saucepan you have.
What can you make with garlic confit? Anything that calls for garlic (and more!), such as:
- Throw a few cloves into your favorite tomato sauce
- Make vegan Cassoulet
- Smash a clove to spread onto a slice of gluten-free bread or toast
- Use in salad dressings
- Add depth to your Guacamole
- Throw it in with kale
- I haven’t tried it yet, but I bet a clove snuck into the dough for these crackers would be excellent
- Marinate your chicken with it
See? Possibilities are endless. I’ve been using it in place of raw garlic in a lot of my recipes, hence why I’ve gone through it so quickly. It’s convenient, and it’s just that good.
Do yourself a favor – take a bit of time and whip up a batch of garlic confit. You’ll be glad you did.
Garlic Confit (gluten-free, vegan, soy-free)
25-30 cloves of garlic, peeled
1 c olive oil
Put garlic cloves and olive oil in a small saucepan. Heat over medium-low heat until bubbles appear. Reduce heat to low and allow to simmer for an hour. Remove from heat and allow to cool. Pour into a jar or other resealable container and store in refrigerator for one week (I’ve read some stories that say it’s okay to keep it for up to two weeks – but if you want to err on the side of caution, one week is more conservative).
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
This past weekend, I spent a few hours in the kitchen, focusing on ways that I can bring you slightly healthier snacks and treats. Why? Because, dear readers, I care about you. You’ve been good, but sometimes, you need a little “something.” Something to munch on at 3 o’clock in the afternoon that isn’t just overloaded with sugar. All week, you’ve been good, and you’ve satisfied those afternoon “munchies” with green smoothies, crunchy raw veggies, and an occasional piece of fruit. But you want something a little more, without going overboard.
Well, friend, here it is.
Welcome Peanut Butter and “Jelly” Munch.
Sure, it looks unassuming in that photo. It’s not dressed up in fancy colors. There’s no drippy, caramel-y topping, and there’s not loads of chocolate. But don’t let that detract from the satisfaction this little snack can bring. Peanut Butter and “Jelly” Munch is a bit sweet, a bit salty, and has that peanut butter-y goodness that just hits the spot. Of course, there’s an additional treat – dried bing cherries, which serve as the “jelly” to the peanut butter. Best of all, it’s light and crisp. The perfect nosh.
Next time you’re looking for a bit of a treat – whether it’s to cure that afternoon slump, to delight the kids after school, as a substitute for granola for breakfast, or as an accompaniment to your stay-at-home movie night – try out some peanut butter and “jelly” munch. It might just become your new favorite.
Peanut Butter and “Jelly” Munch (gluten-free, dairy-free, vegan, refined sugar-free)
1/4 c peanut butter (I used Justin’s. Can substitute Sunbutter for peanut-free)
1/4 c brown rice syrup
1 t vanilla extract
1/4 t kosher salt
3 plain brown rice cakes (1 1/2 cups), crumbled (I used Lundberg brown rice cakes, make sure yours are gluten-free)
3/4 c dried bing cherries, unsweetened, lightly chopped
1/4 c Medjool dates, chopped
Preheat oven to 300 degrees. In a microwave-safe bowl, add the peanut butter and brown rice syrup. Heat for 30 seconds to 1 minute, or until warm enough to stir easily. Stir in vanilla extract and salt.
In a medium bowl, combine crumbled rice cakes, dried cherries, and dates, and stir in peanut butter mixture. Toss to coat evenly.
Spread out on a parchment-lined baking sheet. Bake for 15-18 minutes, stirring 2-3 times throughout process, until mixture is crisp. Allow to cool. Store in an airtight container.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
Disclaimer: I received a sample of Pure Alaska Salmon Company’s products for free in exchange for a review. This in no way influenced my review.
This giveaway has ended! Congratulations to commenter #85, Kathleen Conner!
Salmon is a favorite in our home. We don’t eat it as often as we should, because honestly, it’s not inexpensive. We live in the landlocked Dallas area, far, far away from the Pacific Northwest, where healthy, nourishing salmon is abundant. So while I know we’re supposed to get a healthy dose of those fatty acids found in oily fish such as salmon, we generally only end up eating it about once or twice a month.
We do try to eat some other canned oily fish as well, namely tuna (the no-salt-added, soy-free varieties), and I am a fan of kippers and sardines. They make good last-minute sources of protein and pack well in a lunch. But until now, I’ve shunned canned salmon. I didn’t like the smell or the texture (and I’m definitely NOT a picky eater). So when Shirley of Pure Alaska Salmon Company contacted me about her canned salmon, I was up front with her about my opinions. She called me her “challenge”. I was willing to try the salmon out – after all, it was supposed to be a high-quality, straight-forward product. Nowadays, I’m limiting my reviews of products to only those I feel positive about, those that fit into our diet and healthier way of eating. Since the ingredients in Pure Alaska Salmon Company’s products are only salmon and salt (in the salt-added varieties), this fit the bill nicely. I was game. Of course, I arranged to get some samples to give to you as well, but we’ll get to that in a moment.
Pure Alaska Salmon Company is owned by the Zuanich family, who resides in Alaska and has been in the fishing industry for generations. Their company is committed to bringing consumers sustainably harvested, healthy, delicious wild salmon. Wild salmon is preferred to farmed salmon because of its superior nutritional content and sustainable, eco-friendly harvesting practices. Also – did you know they dye farmed salmon pink with artificial coloring? Only wild salmon is naturally pink because of their diet. Wild-caught Alaskan salmon is an excellent source of Omega-3 fatty acids, Vitamin D, and calcium, as well as a great source of protein. Mercury levels are also very low in wild Alaskan salmon, so it’s a safer choice.
I was delighted to see that the samples sent to me included a dozen cans of various types of wild Alaskan salmon, both “red” (sockeye) and “pink”. I couldn’t wait to try them out. Even though my previous experiences with canned salmon were less than ideal, I love trying new things!
Needless to say, my opinions have changed. The first can I opened was the ThinkPink salmon, which is a pink Alaskan salmon that has a milder taste and can be substituted for canned tuna in just about any recipe. The texture is excellent – there are large chunks and fillets in the can (not like the mushy, near-shredded texture I associate with canned salmon). I was happy just to take bites of salmon straight from the can.
But then, after eyeing the avocados that needed to be eaten, an idea struck me. What if I used the avocados as a cup for a salad? Then you could enjoy a creamy bite with the salmon salad, without a ton of mayonnaise or other heavy dressing so often found in traditional seafood salads. And just like that, as I pulled the rest of the ingredients from the refrigerator, this salad was born.
It’s a great, super-speedy appetizer salad, perfect for a first course or a light lunch. I opted to eat it along with a bunch of mixed salad greens for dinner the other night, and it was lovely, fresh and bright.
Cilantro-Lime Salmon Salad in Avocado Cups (Gluten-Free, Dairy-Free)
1 7.5 oz can of Pure Alaska Salmon Co. salmon (I used their ThinkPink Wild Alaskan Pink Salmon)
Juice of 1/2 lime
1/2 t olive oil
1/2 green apple, diced
1 T green onion, minced
1 T cilantro, chopped
1/2 t fresh serrano pepper, minced
1/8 t ground cumin
Pinch or two of smoked paprika
Salt and pepper to taste
2 avocados, sliced in half, pits removed
In a medium bowl, gently toss the salmon, lime juice, olive oil, apple, green onion, cilantro, serrano, cumin and paprika until combined. Season with salt and pepper to taste and toss again.
Scoop salmon salad into the “cup” made by the removal of the pit in each avocado half. Serve with additional smoked paprika sprinkled on top, if desired.
Makes 4 appetizer-sized servings.
photo courtesy of Pure Alaska Salmon Company
Oh, yes, the giveaway. Don’t think I forgot about you. Pure Alaska Salmon Company has agreed to give one of my lucky readers a sampler pack, which includes a dozen cans of their Redhead and ThinkPink canned salmon. What a great way to stock your pantry with some healthy, easy, delicious options. How do you enter? Here’s how:
You can get additional entries by doing the following:
This giveaway will end at 11:59 PM CDT on Sunday, March 25, 2012, so act quickly! No purchase necessary – just your comments, and bonus likes and follows!
Best of luck to you!
Remember donuts? Those sweet, light, fluffy fun circles that went so well with a cup of coffee? For many of us on a gluten-free diet, donuts are just no longer part of our routine. They’re just not an option.
But what if I told you they could be part of your life again? While I was not a big donut person before I went gluten-free, I tried something new – I opted to bring donuts back as part of our gluten-free lifestyle as a lovely weekend breakfast treat. But I wanted them to be so good, you’d never guess they were gluten-free. After all, my kids and husband don’t eat gluten-free, so I have to convince them that my baked goods are just as tasty as what they can get down at the corner bakery. It’s a challenge for me, and one I faced gladly.
These blueberry buckwheat donuts are a healthier (because they’re baked) breakfast treat that’s gluten-free, dairy-free, and full of sunny flavor. They’re also made with whole grain flours (buckwheat and brown rice), so there’s a bit more nutrition on these treats than a typical donut. What I loved most, however, was that they were light – something hard to come by in gluten-free baked goods!
If you don’t have a donut pan, don’t fret – these can be made in a muffin tin as well. You may wish to increase your baking time slightly to compensate.
Blueberry Lemon Buckwheat Donuts
½ c non-dairy milk (I used homemade cashew milk)
2 T chia seed meal
2 eggs
1 T olive oil
1/3 c sugar
1 t vanilla extract
1 t lemon zest
½ c freshly ground buckwheat flour
¼ c brown rice flour
¼ c arrowroot flour
1 t baking powder
¼ t baking soda
1/8 t kosher salt
½ c blueberries
2/3 c powdered sugar
Juice of 2 lemons
Preheat oven to 325 degrees. Grease a nonstick donut pan.
In a large bowl, whisk together non-dairy milk and chia seed meal until there are no lumps. Add eggs, olive oil, sugar, vanilla and lemon zest and whisk until well combined.
In a separate bowl, whisk together flours, baking powder, baking soda, and salt. Whisk dry mixture into wet until combined. Gently stir in blueberries.
Spoon batter evenly into donut pan and spread out. Bake for 12-14 minutes or until a toothpick inserted into the donut comes out clean. Allow to cool for a few minutes in the pan. Remove and allow to cool for 10-15 minutes more on a wire rack.
Meanwhile, in a small saucepan, whisk together the powdered sugar and lemon juice until there are no lumps. Allow to come to a simmer on low heat, whisking occasionally. Remove from heat.
Dip each donut into glaze on both sides and return to wire rack to allow excess to drip off.
Makes 6 donuts.
Do you have a recipe that’s so good, no one would guess it’s gluten-free? Submit it to the Udi’s Look Again It’s Gluten Free Recipe Contest on Facebook! You could win a 3 day/2 night trip for two people to California, a gluten-free cooking class at Le Cordon Bleu, or Udi’s shopping bags with Udi’s coupons!
Also, check out Udi’s Gluten-Free Living Community for a wealth of gluten-free living tips, tricks, recipes, and more!
I loved combining new flavors and gluten free ingredients to create this delicious recipe. Now I’m curious to know, what do you enjoy most about trying something new?
For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps:
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Official BlogFrog Sweepstakes Rules.
Are you in need of a little indulgence?
Thought so.
Good thing this nut butter is packed with lots of healthy fats and is naturally sweetened with a few dates, so then you can eat a spoonful and know you’re not totally throwing caution to the wind – you’re feeding that sweet tooth and getting a bit of nutrition too!
I’ve lately been on a bit of a “let’s clean up our diet” kick. Not that I don’t normally eat a good amount of healthy, whole foods. For the most part, I do. I’m a veggie fanatic, and I’ve been drinking up lots of green smoothies, eating lots of greens, and enjoying winter-friendly veggies such as sweet potatoes and winter squash as much as I can. We’ve also done a better job lately of eating only grass-fed or pastured meats, and so roasted spatchcocked chicken and pot roast have been on our menu recently as well. But there have been things going on in my kitchen that I haven’t blogged about that aren’t so health-centric. For instance, I’ve been trying my hand at macarons lately. (They’re finicky, so I think I need some more practice before they’re blog-worthy.) And these donuts showed up in my kitchen the other day (you’ll get the recipe for those soon, don’t worry!). There have been other creations as well, most of which involve sugar or something sweet, and most of which have ended up being consumed (sometimes in excess) by yours truly. This little habit of mine has caused some serious sugar cravings, and it’s gotten my system a bit out of whack. I definitely don’t feel my best when I get too heavily involved in eating lots of baked, sugary goods – even if they’re gluten-free.
So this week, I took a little break from all of that. I’ve been on a little cleanse, eating raw foods - lots of veggies, a bit of fruit, and some nuts. But the other night, I wanted a little treat. I’d soaked and dehydrated a bunch of almonds and walnuts to snack on throughout the week (using this method), so I decided to throw them in the food processor and make some nut butter. Adding a few Medjool dates and a bit of vanilla bean and this turned into a decadent little treat, perfect for spreading on celery, apple slices, or just eating off of a spoon (which is what I did).
And then I promptly hid it in the refrigerator so I wouldn’t see it, so I can keep myself from eating it all.
Have you ever made your own nut butters? What unique combinations, if any, have you made?
Vanilla Almond-Walnut Butter (Gluten-Free, Vegan, Raw, Refined Sugar-Free)
1 c almonds (soaked and dehydrated)
1/2 c walnuts (soaked and dehydrated)
1 t coconut oil
4 Medjool dates, pitted
1/2 vanilla bean, seeds scraped
Pinch salt (optional)
Place almonds and walnuts in the bowl of a food processor. Grind the nuts until they form a paste or a butter. At first it will turn powdery or grainy. Keep processing, and it will eventually form a ball and start to ”clump” to one side of the bowl. Then, as you continue processing, the nuts will finally start to release oils, and it will begin to really look like nut butter. (The total time required depends on the fat content of the nut you’re using. You have to be patient – stopping early will only result in grainy, not-quite-nut-butter.) Once the nut butter starts to smooth back out, add the coconut oil (or another oil, if you prefer). Once completely smooth, add the dates, vanilla bean, and salt (only if your nuts aren’t that salty) and process until smooth again. Scrape nut butter into a jar and store in refrigerator.
Are you new to gluten-free living, or are you interested in support for your gluten-free lifestyle? Check out Udi’s Gluten-Free Living Community – it’s a great free resource. You can ask questions in the forums, gain advice from other members, and attend Live Chat sessions where amazing topics are discussed!
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free and Wellness Weekends at Diet, Dessert and Dogs.
Yes, it’s me again, with yet another recipe for greens. I adore greens, as evidenced by these collard greens with smoked sun-dried tomatoes and mushrooms, this raw kale and grapefruit salad, and another spicy kale combo, this kale salad with tomatoes and chiles. I also throw them in smoothies all the time (spinach, blueberries and mint is only one of many endless combinations that end up in my blender). What can I say? I have a bit of a “greens” addiction. I figure there are worse things.
This easy little dish is light, but that doesn’t mean it’s boring. With the sweet note of raisins and the hit from the crushed red pepper, these are certainly not an afterthought on your dinner plate. I enjoyed them alongside a version of this rutabaga soup (I threw in half rutabaga, half turnip) for dinner last night. It was light, fresh, and delicious.
Spicy Raw Greens with Raisins (Gluten-Free, Vegan)
1 clove garlic, minced
3 T apple cider vinegar
1 1/2 T olive oil
3/4 t crushed red pepper flakes
3/4 t kosher salt or to taste
1/2 t freshly ground black pepper or to taste
1/4 c raisins
1 bunch turnip or mustard greens, chopped
In a large bowl, whisk together apple cider vinegar, olive oil, red pepper flakes, salt, and pepper. Add raisins and greens and toss well with your hands or a spoon. Allow to marinate for 30 minutes.
Serves 2-4.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
