Gluten Free Recipes by Collette

Curried Egg Salad

2012-01-19T13:18:00.000-08:00

Curried Egg Salad
Gluten, Soy, Dairy Free

4 your favorite eggs (brown, white, etc) I like brown free range (organic)
1/4 cup organic mayo
1 garlic clove, minced
1 teaspoon yellow curry powder
Kosher salt & pepper

In a small saucepan, bring 4 eggs to a boil, starting with cold tap water, then set timer to 10 minutes, turn burner to high, then reduce to medium-high after it comes to a hard boil. After the timer stops, set the eggs on a different burner, and set the timer again for 10 minutes.

Bring pan with eggs to the sink and put cold water on them, and after about 10-15 minuts, they should be ready to chop up.

In a small mixing bowl, add the garlic, chopped eggs, mayo, curry powder, salt & pepper. Mix to combine.

Cover & refrigerate for an hour.

Enjoy!!!

xoxo

Chai-spiced pumpkin pie

2011-12-17T13:17:00.000-08:00

Kay guys, on Thanksgiving I was craving pumpkin pie with chai spices. So this is what I came up with :)

Collette's Chai Spiced Pumpkin Pie
Gluten, Soy, Dairy, Nightshade & Rice Free

coconut crust:
3/4 cup organic coconut flour
1/2 cup sweet sorguhm flour
2 tb organic demerrera sugar (or white)
pinch kosher or sea salt
4 tb organic coconut oil
1/4 ts baking soda
1/4 ts baking powder

pumpkin filling:
1 cup organic demerrera sugar (or white)
1 can plain pumpkin
3 organic eggs
12 oz full fat coconut milk (not light)
1 ts ginger
2 bags your favorite chai tea bags, cut open & processed in coffee grinder until fine.
1 ts pure vanilla (optional)

Preheat oven to 425F.

In a stand mixer, add coconut oil, sugar, salt and beat until light and fluffy- about 3-4 minutes.
In a seperate small bowl, add flours, baking soda, and baking powder and mix together with a fork.
Add to coconut oil mixture and blend until it gets crumbly. Press into the bottom of a 9" (prepared) springform pan.

In a large mixing bowl, add pumpkin, eggs, sugar, blend well. Then add coconut milk, chai tea & ginger (be careful it can get splashy ;), and vanilla. Pour over crust.

Bake for 15 minutes @ 425F, then lower temperature to 350F and continue baking until center is firm, another 45 min.

:)
xoxo

2011-09-14T12:16:00.000-07:00

Super-Yummy Curry Chicken :)
Gluten Free, Soy Free, Dairy Free

2 organic-free range chicken breasts (cut into strips)
2 large (or 4 small-med) russett potatoes (peeled & cut into 1" cubes)
2 carrot sticks (peeled and chopped into 1/2 in. chunks)
1 sweet onion, peeled and diced
1 tb yellow curry powder
2 garlic cloves, smashed
1 ts kosher salt
1 ts sugar
chicken (or veggie) stock
1 cup coconut milk
1/2 fresh squeezed lemon
*pepper flakes, optional
a few drizzles of olive oil to brown veggies & chicken

cooked rice (I love Jasmine:)

You can use long-grain white, basmati and even brown rice if you're feeling crazy. :)

In your favorite large sauce pan (with lid) pour oil on the bottom, then heat to medium, when the oil gets hot, add the chicken, brown on both sides, then add onion & carrots. Cook down for about 10 minutes, stirring as veggies caramelize, then pour enough stock over the mixture to cover by 1", then add the coconut milk, garlic, salt, sugar, curry powder, lemon juice and *pepper flakes (optional). Stir well, cover, bring to boil, then reduce heat, and cook (med-low) for 30 minutes (until potatoes are soft) test for salt during process. Potatoes absorb a lot of salt!

If you need to add more liquid as it cooks, feel free.

I like to serve mine in pasta bowls (scooped over your favorite rice)

:)

Enjoy!

xoxo

Lambburgers with Curry Mayo & Sweet Potato Fries

2011-09-13T12:06:00.000-07:00

Lambburgers with Curry Mayo & Sweet Potato Fries

Gluten free, Soy free, Dairy free

Curry Mayo:

1/2 cup organic mayo
2 tb yellow (indian) curry powder
1 clove fresh smashed garlic
Kosher salt & pepper to taste

(cover and set aside in fridge while making lambburgers)

Lamb Burgers:

1 lb ground lamb
Divide into 4 sections (about 4 oz. ea.)
Shape into circles, then flatten.
Sprinkle salt & pepper on each burger, during cooking, both sides.

sliced tomato
green leaf lettuce
Gluten-free hamburger buns, sliced & toasted. (I use E NERG)

If I can't find sweet potato fries at the store, I cut mine up, after I peel them, and then pour about 1/4 cup olive oil into a ziplock baggie, add kosher salt & pepper, clopped garlic, then seal off bag and work the sweet potatoes with my fingers, then BAKE @ 350F for 20-25 minutes. Until slightly browned around edges and soft in the middle. Make sure to buy ONE sweet potato, per person.

Enjoy!:)

xoxo

Potato Masala

2010-09-15T16:29:00.000-07:00

Potato Masala.
Indian side dish. Or vegetarian main dish.

Gluten, Soy & Dairy Free

1 potato per person.

2-3 large baking potatoes
1/4 cup vegetable oil
2 teaspoons black mustard seeds
1 teaspoon gingerroot, finel chopped
4 diced green chilies
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1 tablespoon curry powder
2 teaspoons kosher salt
2 tablespoons lime juice
2 tablespoons cilantro, minced
1 cup veggy or chicken broth
1/2 cup coconut milk

Peel potatoes and cut into cubes.

In a medium saucepot (with lid) add broth, coconut milk, spices and salt. Blend together and bring to boil on med- high heat. Genly add potato chunks to liquid. Cover and bring to boil.

After 15 minutes, stir and make sure potatoes are cooking evenly. Cover, and cook for another 10-15 minutes. Until potatoes are fork tender.

Add cilantro and serve.

Enjoy!!

PS I am back on nightshades! wohoo! :) hahha
Will get a pic up this week!

Collette's "Good Morning, Sunshine" Granola

2010-05-04T13:50:00.000-07:00

Collette's "Good Morning, Sunshine" Granola
Gluten, Soy, Dairy & Nightshade Free

My inspiration was creating a bowl with everything "sunny" and "happy" :)
Makes 2 sheet trays.

8 cups organic, gluten free oats
1/2 cup salted roasted sunflower seeds
3 tb organic flaxseeds
1 1/2 cups honey
pinch kosher or sea salt
1 cup organic banana chips
1 ts ginger
1 cup organic dried pineapple rings, chopped
4 chunks organic candied ginger, chopped fine

Preheat oven to 325F.

Line 2 sheet trays with aluminum foil. (Makes it easier to put granola in 2 gallon-sized ziplock bags after cooked and cooled :)

In a spagetti pot (mine has handles so it's easy to pour out oat mixture onto sheet trays) put in ALL INGREDIENTS except the candied ginger and pineapple chunks. Mix together well, then pour out- distribute evenly onto 2 lined sheet trays. Spread out with wooden spoon, then put in oven. Set timer for 45 minutes.

Halfway through the cooking time, switch the trays to cook evenly.

After timer goes off, put granola on cooling trays and let cool about an hour.

After cooled, evenly distribute candied ginger and pineapple chunks to both trays.

I keep mine in my freezer.

Enjoy!!! :)

Thai Clam Chowder

2010-03-10T16:28:00.000-08:00

Thai Clam Chowder
Gluten, Soy, Dairy, Nightshade Free

I have a very happy tummy HAHAHA :)

2 parsnips, peeled and chopped into 1" cubes.
1 carrot peeled and cut into rounds
1/2 red onion, diced
1 1/2 cups organic chicken broth (or white wine)
1 can coconut milk
1 can clams in juice (10 oz can)
2 garlic cloves, minced
2 tb fresh lime juice
1 tb ginger
1 ts basil
1 stick lemongrass (if you can find it)
kosher or sea salt to taste.

In a medium stockpot pour in broth (or wine), turn heat to high, add lemongrass, parsnips, carrots, garlic and onion. Bring to boil, turn heat to med-low, put lid on and cook for 25 minutes to soften veggies and infuse lemongrass. Remove lemongrass. Add coconut milk, herbs, salt, clams (with nectar). Stir well. Let cook another 5-10 minutes uncovered.

Enjoy!!!
:)

Coconut Cake with Fresh Raspberries

2009-12-28T13:46:00.000-08:00

Coconut Cake with Fresh Raspberries
Gluten, Soy, Dairy, Nightshade Free

Why you say??? Cause it's my birthday HAHA
:)

cake:
1 cup organic demerrera sugar
1 1/4 cup organic sweet sorguhm flour
3/4 cup organic coconut flour
1 tsp baking soda
3 tsp baking powder
1 cup organic coconut oil
1 cup coconut milk
3 large organic eggs
1 ts pure coconut extract
pinch kosher salt

coconut frosting:
confectioner's sugar
coco lopez
1tb pure coconut extract

fresh raspberries
sweetened shredded coconut

Preheat oven to 350F.

Spray 9" springform cake pan.

In a medium mixing bowl, add dry ingredients (except sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & coconut milk.
Add dry ingredients, coconut extract and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.
The cake will spring back when you push on it.

Cool completely.
Meanwhile, in a medium mixing bowl, put 2 cups confectioner's sugar, coconut extract and mix.

Slowly add coco lopez mixing constantly until it reaches a spreadable consistency that you are happy with. Refrigerate until ready to frost cake.

After cake has been frosted add some sweetened shredded coconut around the outside.

Serve with a handful of fresh raspberries.

Enjoy!

Pumpkin Hummus

2009-12-24T12:56:00.000-08:00

Pumpkin Hummus
Gluten, Soy, Dairy, Nightshade Free

This might singlehandedly be my yummiest hummus recipe!!! HAHAHA

1/2 cup pumpkin purree
1 can organic garbanzo beans (drained)
1 tb organic tahini paste
1 tb fresh lemon juice
1 fresh garlic clove, smashed
2 ts ground cumin
1 ts olive oil
kosher or sea salt to taste

In your favorite food processor, combine ingredients until smooth and creamy. If hummus is too thick, you can add 1 tablespoon of water at a time until desired consistency.

:)

ENJOY!!!
Happy Holidays!

Pumpkin Cookies with Toasted Hazelnuts & Rum-Soaked Raisins

2009-12-19T19:45:00.000-08:00

Pumpkin Cookies with Toasted Hazelnuts & Rum-Soaked Raisins
Gluten, Soy, Dairy, Nightshade, Rice Free

½ cup organic coconut oil
1 cup white sugar
½ cup packed brown sugar
2 organic eggs, slightly beaten
1 cup pumpkin
1 ts vanilla
1 ½ cups sweet sorghum flour
3/4 cup tapioca starch
1 ¼ ts xanthan gum
1 ts baking powder
1 tsp baking soda
2 ts cinnamon
½ ts nutmeg
½ ts ginger
½ ts kosher or sea salt
½ cup toasted hazelnuts, chopped coarse
1/2 cup rum-soaked golden raisins

In large mixing bowl beat together coconut oil and sugars; add eggs, pumpkin and vanilla. Mix until well blended.

In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in hazelnuts & raisins. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F for 10 minutes.

:)
Enjoy!!
xx

Spiced Pumpkin Ice Cream

2009-12-16T10:25:00.000-08:00

Spiced Pumpkin 'Ice Cream'
Gluten, Soy & Dairy Free

1 cup pumpkin puree
2 cups rice, almond or coconut milk (organic, whole)
2 tb dark rum
1 ts pure vanilla extract
3/4 cup white sugar
1 ts cinnamon
1 ts ginger
1 ts cardamom

Instructions for basic, 1 1/2 quart ice cream maker.

Combine ALL ingredients in a large mixing bowl and combine (using a whisk or
hand mixer) until sugar is dissolved.

Turn machine on and pour mixture into freezer bowl through ingredient spout.
Let mix until thickened, about 25-30 minutes.

I like mine with pure maple syrup on top! hahaha and toasted hazelnuts.

Mkae sure to let your ice cream sit for like 5 minutes at room temp. to soften before serving :)

xo

Collette's Perfect Pumpkin Pie

2009-12-14T10:43:00.000-08:00

Collette's Perfect Pumpkin Pie
Gluten, Soy, Dairy, Nightshade & Rice Free

coconut crust:
3/4 cup organic coconut flour
1/2 cup sweet sorguhm flour
2 tb organic demerrera sugar (or white)
pinch kosher or sea salt
4 tb organic coconut oil
1/4 ts baking soda
1/4 ts baking powder

pumpkin filling:
1 cup organic demerrera sugar (or white)
1 can plain pumpkin
3 organic eggs
12 oz full fat coconut milk (not light)
1 ts ginger
1 ts cardamom
2 ts cinnamon
1 ts pure vanilla (optional)

Preheat oven to 425F.

In a stand mixer, add coconut oil, sugar, salt and beat until light and fluffy- about 3-4 minutes.
In a seperate small bowl, add flours, baking soda, and baking powder and mix together with a fork.
Add to coconut oil mixture and blend until it gets crumbly. Press into the bottom of a 9" (prepared) springform pan.

In a large mixing bowl, add pumpkin, eggs, sugar, blend well. Then add coconut milk (be careful it can get splashy ;)
spices, and vanilla. Pour over crust.

Bake for 15 minutes @ 425F, then lower temperature to 350F and continue baking until center is firm, another 45 min.

MMM Enjoy!!!

Sesame Seed, Candied Ginger and Coconut Flour Cookies

2009-11-06T16:43:00.000-08:00

Sesame Seed, Candied Ginger and Coconut Flour Cookies
Gluten, Dairy, Soy, Rice & Nightshade Free

Do a Google search for the nutritional value of Sesame Seeds. They are packed with iron, calcium and trace minerals. :)

1 organic egg
1/3 cup coconut milk
1/2 cup organic coconut oil
1 teaspoon pure vanilla
1 cup demerrera sugar (or white)
1/2 cup white sesame seeds
1 tablespoon minced candied ginger
1/2 cup sweet sorghum flour
3/4 cup organic coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Cream together egg, sugar and coconut oil for 2 minutes. Add vanilla and coconut milk and mix for an additional minute.

In a medium mixing bowl add dry ingredients. Add scoopfuls to wet ingredients and when combined add sesame seeds and candied ginger. Batter should be moist and fluffy. Place scoopfuls on foil-lined cookie sheet and bake @ 350F for 10+ minutes.

Enjoy!!!

Collette

Kalamata Olive Hummus

2009-10-25T15:40:00.000-07:00

Kalamata Olive Hummus
Gluten, Soy, Dairy and Nightshade Free

1 can organic garbanzo beans, drained
2 cloves fresh garlic, chopped rough- will be put with remaining ingredients into food processor anyways.
10 pitted kalamata olives
1 tb lemon juice
1 tb organic tahini paste
1/2 ts kosher or sea salt. (there is a lot of salt in the olives)
Enough extra virgin olive oil to bring together the mixture while processing- about 1-2 teaspoons (or more if you like it!) :)

Process all ingredients in your favorite food processor (or blender) and voiala!

Serve with organic tortilla chips or rice crackers.

Enjoy!

Cardamom-Applesauce Cake

2009-10-15T16:31:00.000-07:00

Cardamom-Applesauce Cake
Soy, Dairy, Gluten, Rice & Nightshade Free

My apartment smells so good right now. HAHA

2 cups organic sweet sorguhm flour
1 cup organic demerrera sugar
1 tsp baking soda
3 tsp baking powder
1/2 cup organic walnut oil
1 cup organic applesauce
3 large organic eggs
1/2 ts cardamom
1 ts pure vanilla extract
pinch salt

Honey for serving. I slice mine and then drizzle honey on mine! It's heaven. Trust me.

Preheat oven to 350F.

Spray 9" cake pan.

In a medium mixing bowl, add dry ingredients (except sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & applesauce.
Add dry ingredients, vanilla and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.
The cake will spring back when you push on it.

Cool completely.

Enjoy!

Cucumber Salsa

2009-05-15T14:55:00.000-07:00

Cucumber Salsa
Gluten Soy Dairy & Nightshade Free

Will be serving mine on fish tacos.

1 cucumber, peeled & chopped
1/2 maui onion, diced
lime juice -fresh- from 1/2 lime
2 tb orange juice
1 mango, peeled, seeded & chopped fine
1 ts fresh grated ginger
cilantro
kosher or sea salt to taste

Peel, and chop cucumber- put it in a medium mixing bowl.
Do the same with onion, mango & cilantro. Add fresh lime & orange juice.
Grate up ginger and stir into the rest of the salsa ingredients.
Taste, and adjust fruit juices if necessary. Salt.

Refrigerate covered for at least 2 hours.

Enjoy! :)

Toasted Millet Pilaf

2009-04-28T12:16:00.000-07:00

Well it happened, I became intolerant to Rice HAHAHA :)

Toasted Millet Pilaf
Gluten Free, Dairy Free, Soy Free, Nightshade Free, Rice Free

1/2 red onion, diced
1 cup sliced wild mushrooms
1 cup organic millet
2 tb almond slivers
2 tb minced parsley
1 clover fresh garlic, minced
4 cups organic chicken stock
olive oil for sauteeing
kosher or sea salt to taste

In a dry 8" fry pan, pour millet, and put on medium heat. Shake millet around to
toast evenly and keep from burning, for about 5-10 minutes, until you get a nice
fragrance and the millet is slightly toasted. Set on cool burner.

In a small pan (with lid) pour in a little olive oil, heat on medium, and add red onions and mushrooms when hot. Cook for 10 minutes. Add parsley, stir around, add garlic, stir around. Then add stock, heat to boil and add almond slivers and toasted millet.

Check seasoning and add salt if necessary.

Cover and cook 40 minutes.

Serves 4.

Enjoy!:)
lovelove

Raspberry Vinaigrette Dressing

2009-03-25T13:16:00.000-07:00

Raspberry Vinaigrette Dressing
Gluten, Soy, Dairy & Nightshade free

I make mine very simple:)

1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup raspberry juice or 3 tb seedless raspberry preserves
2 tb sugar
pinch garlic
1 tb dijon mustard

Put all ingredients in dressing shaker or jar with tight fitting lid.

Combine well.

** You can also make this with Mango! MMM

:)
Enjoy!

Updating "Crab Breakfast Strata"

2009-03-25T12:53:00.000-07:00

Since I wrote this recipe I went dairy, soy & nightshade free, so here is my new version...will have a pic tonight.

Crab Breakfast Strata
Gluten, Soy, Dairy & Nightshade Free

7 slices your favorite gluten-free bread
1 can artichoke hearts, in brine, in quarters (drained well)
1/3 cup chopped red onion
1/3 cup chopped spinach
1/3 cup sliced button mushrooms
8 ounces fresh crabmeat
5 large eggs
1 can coconut milk
1 1/2 cups organic chicken broth
1 tb dijon mustard
1/4 ts sage
1/4 ts thyme
salt & pepper

Butter an 8 x 12-inch glass baking dish.

Cut bread into 1"cubes and layer across the bottom of baking dish.

In a large bowl mix together coconut milk, chicken broth, thyme, sage, and dijon mustard until blended. Set aside.

In another mixing bowl, spoon in crabmeat, red onion, chopped spinach, artichoke hearts, sliced mushrooms, over the layer of bread cubes. Add remaining bread cubes.

Pour egg/milk mixture evenly over bread & crabmeat mixture gently. Salt & pepper a little.

Cover with plastic or aluminum wrap; refrigerate overnight. Remove the next day and preheat oven to 350 degrees.

Bake 45 min to 1 hour or a little more until a knife inserted in center comes out clean.

I am going to have mine with salad with raspberry vinaigrette. :)

Enjoy!
lovelove
C

Roasted Corn Soup

2008-10-06T11:02:00.000-07:00

Roasted Corn Soup
Gluten Soy Dairy & Nightshade Free

4 ears fresh corn
1/2 small onion, diced
2 cloves fresh garlic, minced
2 cups organic chicken or veggie broth
1 cup organic white wine
1/3 cup olive oil
2 tb cumin
kosher or sea salt to taste
10 sprigs fresh cilantro
cojita cheese (if you can have dairy)

Preheat oven to 375F

In a small mixing bowl, mix together olive oil and 1 tb cumin and a pinch of salt.
Mix together with pastry brush, then brush each ear of corn with miture and wrap each piece with foil, and place in oven and bake for about 45 min.

Remove corn from oven and set aside to cool about 10 minutes.

Using a chef knife, and starting at the top, cut off the corn.

Add some oil to a medium saucepot and heat to med. Brown onions, then add corn, garlic, 1 tb cumin, and some salt, white wine and broth, bring to boil and turn heat down to low and simmer about 45 minutes.

Remove from heat, cool 10 minutes, then do a quick half puree with your favorite immersion blender. (or food processor, blender)

Serve with fresh (chopped) cilantro (and cojita cheese if you can have dairy- crumble some on top in each bowl)

Makes 4 servings. :)

Asian Beef & Mushroom Soup

2008-09-11T16:16:00.000-07:00

Asian Beef & Mushroom Soup
Gluten Soy Dairy & Nightshade Free

I used Cornstarch Noodles I bought @ Asian grocery store :)

1 package cornstarch noodles
1 free range beef flank (cut into strips)
4 cups organic beef broth
1 cup sliced button mushrooms
1 fresh garlic clove, minced
2 tb good quality sesame oil
kosher or sea salt to taste
chopped fresh green onions for garnish

Cook cornstarch noodles following manufacturers directions.

In a 10" fry pan, pour sesame oil, and heat to med. Add sliced steak and mushrooms, turning as it browns. Add broth and garlic and boil for about 10 minutes.

When noodles are cooked completely (they grow in size! :) drain and add to soup base.

Stir well and let sit for about 5 minutes. Put chopped green onions on, stir well. Check for seasoning add more salt or sesame oil if desired.

Makes 4 servings.

Enjoy!
Collette

Shrimp & Mango Salad

2008-09-05T15:50:00.001-07:00

Shrimp & Mango Salad
Gluten Soy, Dairy & Nightshade Free

I made this for dinner last night. I love love love mango with shrimpies! :)
I scooped mine up with organic tortilla chips and had some guacamole too.

dressing:
1 1/4 cup olive oil
3 tb fresh lime juice
1 large organic egg
2 tb good quality sesame oil
1 fresh clove garlic, roughly chopped (will be going into food processor)
1/4 ts ginger powder
1 ts kosher or sea salt

2 fresh mangoes, peeled, seeded and diced small (about 1")
1 lb. cooked shrimp
1/4 cup sweet maui onion (or green onion would be good too!)
1/4 cup chopped fresh cilantro
2 tb salted macadamia nuts, chopped fine
1 tb lime juice
1 tb coconut milk

Make sure all dressing ingredients are at ROOM TEMP please before processing! Or you will make an oily mess and I don't want anyone crying! HAHA

In your favorite food processor, place egg, and 1/4 cup olive oil, salt, ginger powder, process for 60 seconds. While motor is running, add 1/2 cup more olive oil, then alternate to lime juice, then remaining olive oil. Process 2 more minutes, until thick, scrape down sides, then (with motor back on) add fresh garlic, and sesame oil. Taste and adjust salt or other seasonings. Cover and put in fridge for at least 2 hours. *If you want yours a little sweeter, add 2 tablespoons of pineapple or orange juice.

In a medium mixing bowl, put diced mango, shrimpies, onion, cilantro, chopped macadamia nuts, lime juice and coconut milk. Dress to taste.

Serve with tortillas or your favorite gluten free bread for sandwiches!

Sorry about the lame picture-but pigface here ate it all before she got hold of her camera ;) hehehe will take better one in a few days!

Enjoy!

Mango Tart with Coconut Flour Crust

2008-08-29T13:59:00.000-07:00

Mango Tart with Coconut Flour Crust
Gluten, Soy & Dairy Free

crust:
1 cup organic coconut flour
1/4 cup white rice flour
1/4 cup shredded coconut
4 tb virgin coconut oil
1/4 cup chopped macadamia nuts
1/4 ts kosher or sea salt
1/4 ts baking powder
1/4 ts baking soda
1/2 cup sugar

topping:
2 fresh ripe mangoes, peeled, seeded and sliced into strips
1 tb lime juice
2 tb granulated sugar

Preheat oven to 350F.

In your favorite stand mixer, cream together coconut oil and 1/2 cup sugar. Add dry ingredients, stir to combine. Spray your favorite 8" springform pan. Press in pan and tamp down evenly. Prebake for 20 minutes.

Prepare mangoes, and put them in a small mixing bowl, with lime juice. Toss together with fingers, then arrange the slices along edge of crust, until you run out, then pour any remaining juices around fruit.

Lightly dust mangoes with sugar.

Bake for 35 minutes. Until mango is soft and you can cut it easily with a fork.

Love Love
Collette

Banana Nut Muffins with Candied Ginger and Coconut

2008-08-27T11:28:00.000-07:00

Banana Nut Muffins with Candied Ginger and Coconut
Gluten Soy & Dairy Free

1/2 cup brown sugar
1 cup organic coconut flour
4 large organic eggs
4 tb virgin coconut oil
3 tb coconut milk
1 ts pure vanilla
2 ripe bananas
1/4 cup shredded coconut
1/4 cup chopped pecans
1 tb minced candied ginger
1 ts baking powder
1/2 ts baking soda
pinch kosher or sea salt
1/2 ts saigon cinnamon
1/4 ts ground cloves
1/4 ts cardamom

Preheat oven to 350F.

In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well.

Prepare muffin tins with Pam spray. Fill each with batter to tops.

Bake 20 minutes.

Makes about 10-12.

Enjoy! :)

Tuesday Night Thai

2008-08-26T16:30:00.000-07:00

Mango, Shrimp & Coconut Springrolls
Gluten Soy Dairy & Nightshade Free

1 tb sesame oil
1 tb lime juice
10 spigs fresh cilantro, minced
4 tb sweetened coconut
1 mango, seeded, peeled and chopped
1 can baby corn, cut into chunks
1/2 cup pea pods
1 cup baby shrimp
1 fresh garlic clove, minced
1 ts fresh grated ginger
kosher or sea salt to taste
8 spring roll wrappers (rice or tapioca-up to you)

In a large mixing bowl add all ingredients, stir well. Set aside

Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over.

Repeat.

Serves 4.

Enjoy! :)

Lemon Cream Coffeecake

2008-08-21T15:10:00.000-07:00

Lemon Cream Coffeecake
Gluten, Soy & Dairy Free

pastry:
1 1/4 cup organic white rice flour
3/4 cup organic coconut flour
1 tb xanthan gum
1/2 ts kosher or sea salt
1 ts baking powder
1/2 ts baking soda
1 cup sugar
3 large organic egg
1/2 cup coconut oil
3/4 cup coconut milk
2 ts pure vanilla
1 tb lemon zest

lemon cream:
2 tb coconut milk
1 1/2 cup confectioner's sugar
1 ts lemon oil

*slivered almonds to sprinkle on top

Preheat oven to 350F.

Mix together lemon cream ingredients, and place bowl in refrigerator.

In your favorite stand mixer, put eggs, sugar, vanilla, oil and milk, zest and blend well.

In a seperate bowl put flours, xanthan gum, baking soda, baking powder, salt, and mix together.

Add dry ingredients to egg mixture, combine, then pour into 10" springform pan, sprayed with pam

Bake for 25 minutes. Cake will bounce back when you push on it.

When serving, pour lemon cream over each slice on each plate.

Enjoy!

Lemon Hazelnut Bars

2008-08-17T11:20:00.000-07:00

Lemon Hazelnut Bars
Gluten Soy & Dairy Free

toasted hazelnut crust:
1 cup organic white rice flour
1/4 cup organic coconut flour
4 tb organic coconut oil
1/4 ts kosher or sea salt
1/4 ts baking powder
1/4 ts baking soda
1/2 cup sugar
1/2 cup toasted, chopped, hazelnuts

lemon filling:
2 large organic eggs
1 cup sugar
juice of two (large) lemons (plus rind for zesting)
2 tb organic white rice flour
2 ts cognac

Preheat oven to 350F

In your favorite stand mixer, cream together coconut oil and 1/2 cup sugar. Add dry ingredients, stir to combine. Spray your favorite 8 x 8 baking dish. (I don't have an 8x8 so I used 8" springoform ;) Press into prepared pan and bake for 10 minutes, until crust begins to brown and set.

In a medium mixing bowl, beat organic eggs, sugar, lemon juice, zest, and cognac until well blended, add flour, combine, and pour out on crust. Place back in oven and bake approx. 25 additional minutes, until firm.

Cool and cut.

Enjoy! :)
lovelove
Collette

Lemon Artichoke Pesto

2008-08-14T12:46:00.001-07:00

Lemon Artichoke Pesto
Gluten Soy Dairy & Nightshade Free

Can be served on your favorite gluten free pasta, or as a base on your favorite pizza shell!
You could serve it on top grilled salmon, or on toasts too! Top a baked potato with it...

2 cups artichoke hearts
1/4 cup fresh basil leaves
fresh lemon juice,and zest, from one whole lemon
1/4 cup pine nuts (or almonds)
2 fresh garlic cloves, peeled & chopped coarse
1/4-1/2 cup olive oil (depends on how thick you like it!)
1/4 ts kosher or sea salt

*1/2 cup parmesan, if your diet allows

Put all ingredients, minus olive oil (& parmesan) secure top and turn on low, after about 45 seconds, start to drizzle olive oil through the hole in the top.

Stop once or twice to scrape down sides and check for consistency. When you are happy, (and if your diet allows) add parmesan. Check and adjust salt too!

Enjoy!

Blue Cornmeal Pancakes

2008-08-08T09:58:00.000-07:00

Blue Cornmeal Pancakes
Gluten, Dairy, Soy Free

I like mine with Honey and Banana Slices. :)

1/4 cup organic brown rice flour
1/4 cup organic white rice flour
1 cup organic blue cornmeal
2 large organic eggs, beaten
1/2 cup honey or sugar
1 ts gluten free baking powder
1/2 ts kosher or sea salt
1/2 cup coconut milk
1/2 cup water
2 tb coconut oil, melted
*1 ts pure vanilla, optional

In a medium mixing bowl, put dry ingredients and whisk to combine. While whisking, add milk, water, honey, coconut oil and beaten eggs.

Preheat griddle or skillet.

When hot, oil or spray surface (I do before I cook each one to make sure they don't stick) and using a ladle, scoop batter onto surface. Wait until the edges begin to bubble before flipping.

Makes about 8 (2 per person).

Enjoy!

Cream of Mushroom Soup

2008-08-06T10:48:00.000-07:00

Cream of Mushroom Soup
Gluten, Soy, Dairy & Nightshade Free

Serve with gluten free toasts, crackers:)

3 cups water or organic chicken stock
1 cup coconut milk
2 cups cleaned and sliced button mushrooms (or whatever you're craving)
1/4 cup yellow onion, chopped
1/4 ts sage
1/4 ts thyme
2 tb brandy
1 tb olive oil
kosher or sea salt to taste
white pepper to taste

In a medium sauce pot, pour oil, swril around the bottom, and put it on Med heat. When pot it hot, put in onion and sliced mushrooms, and cook down about 10 minutes.
Add remaining ingredients, bring to boil, then reduce heat and simmer about 25 minutes. Stir occasionally. **If it's not as thick as you like it, you can add a slurry (equal parts) water and cornstarch! Just make sure you are stirring constantly when pouring it into the hot soup. :)

Makes 4, 8-oz servings.

Enjoy!

Rich Chocolate Sorbet

2008-08-05T16:07:00.000-07:00

Rich Chocolate Sorbet
Gluten, Dairy & Soy Free

1 cup white sugar
3 cups filtered water
1 cup unsweetened cocoa powder
pinch salt
1 ts pure vanilla
1/4 cup chocolate chips (dairy, soy & gluten free) **optional

In a heavy saucepot, add cocoa powder and sugar, whisk to combine (no heat on yet).

While slowly pouring in water, stir to dissolve sugar crystals.

Bring to boil, while whisking constantly, then reduce heat. Simmer 10 minutes.

Pour mixture into large bowl and set aside while cooling.
(Cool completely)

Add vanilla pinch salt, stir well then pour into ice cream machine according to manufacturer's directions.

Add choco chips last few minutes.

Makes 4 cups Sorbet.

Enjoy~

Coconut Chicken Strips

2008-07-18T16:19:00.000-07:00

Coconut Chicken Strips
Gluten, Soy, Dairy & Nightshade Free

Recipe inspired because my ex-boyfriend hated shrimp, I was dying for Coconut Shrimp-hence Coconut Chicken Strips:)

1 organic free range chicken (per person) cut into strips
1 garlic clove, pulverized then minced
3 large organic free range eggs
2 tb pineapple juice
1 tb lime juice
2 tb white rice flour
shredded coconut of choice (I used sweetened shredded)
1/4 ts kosher or sea salt

Preheat oven to 350F.

In a small mixing bowl beat eggs, add garlic clove, juices, salt and rice flour. Set aside. In a flat baking dish (I use my pyrex pie dish) pour shredded coconut.

Spray a baking sheet with Pam.

Dip each strip of chicken in egg mixture, coating well, then dregde with shredded coconut and place each strip on prepared baking sheet. Continue until you run out of chicken, then bake for 10-13 minutes, until chicken is opaque in the middle.

I serve mine with jasmine rice and pineapple-mango salsa.

Enjoy! :)

Collette

Pineapple-Mango Salsa

2008-07-18T13:55:00.000-07:00

Pineapple-Mango Salsa
Gluten, Soy, Dairy & Nightshade Free

You know how I know there is a god? Pineapple and Mango.

3/4 (whole) fresh pineapple, chopped
1 (whole) fresh mango, chopped
1/2 cup maui onion, chopped (or walla-walla sweet, same thing)
1/4 cup chopped fresh cilantro, stems removed
2 tb fresh lime juice
1 fresh garlic clove, chopped (will be tossed in food processor, so be sloppy;)
1 1/2 ts kosher or sea salt

Peel and roughly chop pineapple, mango, sweet onion, garlic & cilantro.

Place fruits into food processor with lime juice and salt.

Prosess using 'pulse' control, until texture is the size you like, mine is semi-fine. I can scoop more in my mouth that way :) lol

Serve with organic chips or as a condiment on skewers with shrimp & lime or what I am making tonight, coconut breaded chicken strips. :)

It's worth it to use all fresh ingredients if you can find them.

Enjoy!

Collette

Sweet Potato Salad With Bacon & Apple Cider Dressing

2008-07-18T12:20:00.000-07:00

Sweet Potato Salad With Bacon & Apple Cider Dressing
Gluten Soy Dairy & Nightshade Free

Will be serving this with Pork Chops.

3 sweet potatoes peeled and cut into quarters long-ways
4 slices organic bacon, cooked and crumbled into pieces
1/4 cup dried apples, chopped
1/4 cup dried apricots, chopped
1/4 cup red onion, chopped
1/2 cup organic gluten free mayo (I make my own with no vinegar)
1/2 cup organic apple cider
1 garlic clove, pulverized, then minced
pinch nutmeg
pinch dry mustard powder
kosher or sea salt to taste

Peel and cut sweet potatoes. Boil until tender, 15-20 minutes. Drain and set aside to cool.

Cook bacon, drain and set aside to cool.

In a large mixing bowl, add chopped dried apples & apricots, chopped red onion, cooled bacon, then cut cooled sweet potatoes into 1 inch chunks. Add to mixture.

In a small mixing bowl, whisk mayo, apple cider, garlic clove, nutmeg, mustard pdr and 1 1/2 ts salt. Whisk until salt is dissolved, then pour over sweet potato mixture, add cooled bacon and combine, coating well.

Cool for at least 2 hours.

Salt to taste when serving.

Serves 4.

Enjoy!!

Sesame-Garlic Finger Toasts with Wasabi-Pea Hummus

2008-07-16T12:20:00.000-07:00

Sesame-Garlic Finger Toasts with Wasabi-Pea Hummus
Gluten, Dairy, Soy & Nightshade free

hummus:
1 can organic garbanzo beans
1 cup fresh or thawed frozen green peas
2 ts wasabi powder- (the tubes of paste I found here all had no-no's in them) or more, depending on how much 'bite' you like
2 ts lime juice
1 ts good quality sesame oil
1 fresh garlic clove, chopped coarse (will be dropped into blender or food processor anyways)
kosher or sea salt, to taste

toasts:
6 slices gluten free bread (I used tapioca) cut into thirds (so three strips top to bottom)
2-3 TB good quality sesame oil
3 ts garlic powder
3 ts sea or kosher salt

In your favorite blender or food processor, empty entire contents of garbanzo beans, including liquid. Add peas and start motor on low. While running, add lime juice, wasabi powder, sesame oil, garlic. Process until evenly purreed. Add salt to taste.

Preheat oven to 325F.

Cut bread into strips, set aside.

In a large mixing bowl (or gallon sized storage bag) add sesame oil, garlic powder, salt, and bread strips. Toss to coat evenly, then pour out onto baking sheet.

Bake until bread strips dry out completely and brown on the edges, between 15-20 minutes.

Serve hummus with finger toasts :)

Enjoy!

Chicken Drumsticks in Wine, Basil, Roasted Garlic & Lemon Juice

2008-07-06T15:21:00.000-07:00

Chicken Drumsticks in Wine, Basil, Roasted Garlic & Lemon Juice
Gluten Soy Dairy & Nightshade Free

Will be serving mine with Pasta Salad.

6-8 chicken drumsticks, organic (you could use mini drumsticks as an appetizer)
1 tb white wine
1 ts roasted garlic minced
2 pinches sweet basil leaf (dried)
1 ts fresh lemon juice
1 ts olive oil
kosher (or sea) salt

In a Gallon Sized ziplock baggy, put ingredients, including chicken pieces, moosh around really good, squeeze out any air, seal and put in fridge for about an hour.

Preheat oven to 350F.

Arrange chicken pieces on a baking sheet (sprayed or not...up to you) and place in oven. Cook for 45 minutes (for normal sized drumsticks) 25 minutes (for mini drumsticks).

Serves 4.

Enjoy!

Gluten Free Dairy Free Waffle Cones

2008-06-26T14:43:00.000-07:00

Gluten Free Dairy Free Waffle Cones

Yum! :)
Makes 6-8 waffle cones

1 whole large organic egg
1 egg white from an organic egg
1/4 ts kosher or sea salt
1/2 cup granulated white sugar
2/3 cup white rice flour
2 tb coconut oil, melted
1 ts pure vanilla

Heat waffle cone press to about darkness level 3-4.

In a medium mixing bowl, whisk together whe organic egg, plus egg white with salt. blend well with fork. Next add sugar, blend until sugar dissolves, add coconut oil, white rice flour and vanilla and combine.

When your light comes on and the machine is hot, spoon 2 full TB of batter into the center of the waffle plate. Press down lid and let cook 60 seconds, check for doneness, if more time is needed, go another 30- 60 seconds (depending on how brown you want the cone to be)

When waffle cookie is ready, lift off the press with a spatula gently, and place on a clean flat towel, using the cone shaper tool roll the cookie, making sure to pinch the bottom so you don't end up getting dripped on ;) lol

To cool, place cone upright in a tall iced tea glass, and get to work on the next one. You can also make them into cookies and serve those with ice cream in a bowl.

:)

These turned out SO delicious, my family was so impressed that they were gluten and dairy free.

Be healthy!

Collette

Pineapple & Coconut Sorbet

2008-06-24T12:55:00.000-07:00

Pineapple & Coconut Sorbet
Gluten Soy & Dairy Free

This is for a standard 1 1/2 quart ice cream maker.

2 cups purreed pineapple
1 cup coconut milk
1/2 cup honey
1 tb dark rum

In a medium mixing bowl combine all ingredients (make sure they are good and cold)

Turn on ice cream machine and slowly pour in blended ingredients.

Process 25-30 minutes.

Serve! :)

Pumpkin Cake with Rum-Maple Glaze

2008-06-19T11:23:00.000-07:00

Pumpkin Cake with Rum-Maple Glaze
Gluten, Soy & Dairy Free

cake:
1 cup white rice flour
1 cup brown rice flour
1 cup white sugar
1 ts xanthan gum
1 ts baking soda
3 ts baking powder
1/2 cup light olive oil
1 ts pure vanilla extract
1 cup pumpkin puree
3 large organic eggs
1/2 ts cardamom
1/2 ts cinnamon
1/2 ts cloves
1/2 ts ginger
pinch salt

glaze:
1 ts dark rum
3 tb maple syrup
confectioner's sugar

Preheat oven to 350F.

Spray cake pan.

In a medium mixing bowl, add dry ingredients (except white sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & pumpkin puree.
Add dry ingredients, vanilla and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.
The cake will spring back when you push on it.

While cake is cooling, make rum-maple glaze. I added a little confectioner's sugar to get a little thicker texture:)

Glaze when cooled completely.

Enjoy!

Curried Chicken Salad Sandwiches

2008-06-18T08:54:00.000-07:00

Curried Chicken Salad Sandwiches
Gluten, Soy, Dairy Free

Serve on your freshest Gluten Free sandwich rolls, or bread.

2 cups chopped (cooked) chicken breast
1/2 cup chopped mango
1/2 cup chopped red onion
1/4 cup seedless green grapes, halved
1/4 cup salted roasted cashews
2 tb coconut milk
2 tb gluten free (make my own w/o vinegar too) mayonnaise
2 ts curry powder (madras)
1 ts ginger
1 fresh garlic clove, minced
1 tb lime juice
kosher or sea salt to taste

In a large mixing bowl add chopped chicken, red onion, mango, grapes, and cashews.

In a small bowl put coconut milk, mayonnaise, lime juice, minced garlic, ginger and curry powder.Whisk together. Pour over chicken mixture. Salt to taste.

Cover and chill at least an hour.

Makes 4 sandwiches.

Linguine with Clams, Dill & Pine Nuts

2008-06-14T14:57:00.000-07:00

Linguine with Clams, Dill & Pine Nuts
Gluten, Soy, Dairy & Nightshade Free

1 package gluten free linguine
1/2 cup clam nectar
1/2 cup dry white wine
1 cup organic veggy broth
3 tb lemon juice
3 tb extra virgin olive oil
3 cloves garlic, minced
1 tb fresh dill, chopped roughly, no stalks
1 tb italian fresh parsley
2 cups clams, chopped and clean from sand
1/3 cup toasted pine nuts
1/2 cup toasted gluten free breadcrumbs
kosher or sea salt (to taste)

In a large stockpot add clam nectar, white wine, veggy broth, lemon juice, minced garlic, 1 ts salt. Bring stock to boil and reduce for 10-15 minutes, until the stock is slightly thickened.

Cook off linguine.

While the pasta is cooking, add clams, dill, parsley and olive oil (to stock) heat to boil, then cut heat to low and simmer
until pasta is cooked el dente, about 12 minutes.

When pasta is done, add to clams and stock, and stir well. Using tongs, plate up 4 servings and garnish with pine nuts,
breadcrumbs and remaining stock on each dish.

Serves 4.

Enjoy!

Mimosa Cupcakes

2008-06-09T16:46:00.000-07:00

Mimosa Cupcakes
Gluten, Soy, Dairy Free

cupcakes:
1 cups white rice flour
1 cup brown rice flour
1 cup white sugar
1 ts xanthan gum
1 ts baking soda
3 ts gluten free baking powder
1 ts pure vanilla
3 large organic eggs
1/2 cup oil
1/2 cup champagne
1/2 cup valencia orange juice
1 ts orange zest

frosting:
1 /2 cup pureed apricots
1 cup (or more) powdered confectioner's sugar
1 ts orange oil

Preheat to 350F.

Line or spray cupcake tins.

In a medium mixing bowl, add dry ingredients (except white sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil, champagne & orange juice.
Add dry ingredients, vanilla and mix thoroughly.

Spoon batter equally into pans and place in oven for 12-15 minutes.
The cupcakes will spring back when you push on them.

While cupcakes are cooling puree apricots, and make frosting. To get a lighter frosting texture, I used the wire whisk attachment on my Kitchenaid, and fluffed it up:)

Ice when cooled completely.

Enjoy!

Love Love

Grilled Ahi Tuna with Coconut Rice & Fruit Salad

2008-06-09T16:00:00.000-07:00

Grilled Ahi Tuna with Coconut Rice & Fruit Salad
Gluten, Soy, Dairy & Nightshade Free

steaks:
4 Ahi Tuna Steaks
Sesame Oil
1 clove Garlic, pulverized then minced
2 tb Lime Juice
3 tb Pineapple Juice
Kosher or Sea Salt

rice:
1 cup White Rice
2 cups Water
1 cup Coconut Milk
1/2 cup Onion (diced)
1 ts Kosher or Sea Salt
2 tb olive oil (for pan saute)

fruit salad:
1 cup Raspberries
1 cup Lychees
1 cup Mango
1 cup Pineapple

Heat Grill.

In a small mixing bowl whisk together 2 tb lime juice, 3 tb pineapple juice, minced garlic clove, sesame oil (5-6 good shakes) and salt.
Place tuna steaks on a serving plate and cover with glaze. Cover with plastic wrap and toss in fridge.

Prepare fruit salad in a medium bowl, cover and put in fridge.

In a medium skillet, saute 1/2 cup onion, about 5 minutes until soft, then add 2 cups water and heat to boil. Stir in rice and cover and turn heat down to low. Cook 15 minutes. Add coconut milk and cook another 15 minutes.

Remove steaks from fridge, unwrap and grab your tongs. For rare grill 3 minutes each side. For well done, 5 minutes.

Serve on dinner plates with coconut rice and put fruit salad in seperate bowl.

Serves 4.

Love Love

Chicken Liver & Mushroom Pâté

2008-06-09T10:17:00.000-07:00

Chicken Liver & Mushroom Pâté
Gluten, Soy, Dairy & Nightshade Free

1/2 lb mushrooms
1/2 lb chicken livers
1/3 cup red onion, chopped
1 garlic clove, chopped
1/4 cup olive oil
1/4 cup gluten free (or homemade I make mine w/no vinegar) mayo
1/2 cup dry white wine
1/4 ts rosemary
pinch dry mustard powder
Kosher or sea salt to taste

In a skillet, saute mushrooms, chicken livers, garlic, and onion in 1/4 cup olive oil. Cook for 3-5 minutes.

Add wine, rosemary & dry mustard powder. Cover and simmer slowly 5-10 minutes, until livers are just firm. Cool slightly and spoon contents into your Blender or Food Processor. Whirl until smooth. Add 1/4 cup mayo & salt to taste.

Pour into three cups or containers from which the pate can later be served. Refrigerate overnight.

Serve on Gluten Free crackers or toasts.

Pate will last a week tightly wrapped in fridge, or you can freeze safely for about 2 months.

Love Love

Crab & Goat Cheese Enchiladas with Black Bean Sauce

2008-06-08T17:59:00.000-07:00

Crab & Goat Cheese Enchiladas with Black Bean Sauce
Gluten & Soy & Nightshade Free

filling:
8 oz fresh Chevre
1 cup shredded Pepper Jack cheese
1 cup lump crabmeat

12 corn tortillas

sauce:
2 cans organic black beans
1 medium yellow onion (chopped)
1 garlic clove (chopped)
3 tb lime juice
3/4 cup milk
1 1/2 ts kosher or sea salt
1 ts ground coriander
1 ts ground cumin

Preheat oven to 350F.

In a Blender or Food Processor, empty BOTH cans of black beans with liquid. Turn on Low speed.
With the motor running, add yellow onion, garlic, lime juice, cumin , coriander and salt. Blend well.
Scrape down sides if necessary, and pour into a medium saucepot. Heat to medium, stirring often, and bring to boil. Turn heat off, and remove from burner. Add milk at this time, combine.

In a 13x9" baking dish, pour 1 cup of enchilada sauce in the bottom. Put this pan in arm's reach.

In a skillet, pour 1/2 cup of sauce into (you will be using this sauce to soften tortillas before filling, rolling and setting in baking dish)

In a medium mixing bowl, add Chevre (in chunks) shredded pepper jack & crabmeat. Using your finger tips, gently blend until well combined.

Grab corn tortillas and a large spoon (for filling)

Turn skillet onto medium low heat, and grab a dinner plate for filling softened tortillas.

Using your fingers dip one tortilla into the warm sauce, then place onto dinnerplate, add spoonfuls of cheese and crab filling down the center, wrap both edges over each other, and place SEAM SIDE DOWN in baking dish. Repeat until tortillas and filling are used up. Then pour remaining sauce over the enchiladas in the pan, and put baking dish in oven.

Bake for 25 minutes, until sauce starts to bubble & cheese melts.

Serve with rice:)

Enjoy!

Frangelico Panna Cotta

2008-06-08T14:21:00.000-07:00

Frangelico Panna Cotta
Gluten, Soy free, Dairy free directions too

2 cup whole milk (or whatever your diet requires, you can use heavy cream if you want it really creamy)
1 whole vanilla bean, split and scraped
1-1/2 ts unflavored gelatin
3 oz. (shots) Frangelico
3 ts granulated sugar

Soak gelatin in water. Place milk, vanilla beans and Frangelico in a saucepot & bring to boil. Remove from heat and whisk in gelatin. Pour liquid equally into 4 wine glasses. Refrigerate overnight.

Serves 4:)

Enjoy!
Love Love

Coleslaw with Citrus-Poppyseed Dressing

2008-06-08T12:47:00.000-07:00

Coleslaw with Citrus-Poppyseed Dressing
Gluten, Soy, Dairy & Nightshade free

first make the dressings:
3 TB lemon juice (room temp)
i large organic egg (room temp)
1 1/4 cups olive oil
1 ts kosher or sea salt
pinch dry mustard

1 fresh minced garlic clove
1/3 cups valencia orange juice
2 tb honey
1 tb poppyseeds

In a Food Processor or Blender, put egg, salt, mustard and 1/4 cup olive oil. (it's very important these are room temp or you won't get a good emulsion-it'll turn to soup ;)

Turn on and run for 60 seconds. With the motor still running add 1/2 cup more olive oil, then lemon juice, then remaining 1/2 cup olive oil. Mixture will be opaque and thick. Scrape into a bowl or salad dressing shaker. Add Valencia orange juice, garlic, honey and poppyseeds, stir or shake until blended thoroughly.

Taste first and adjust if you like it sweeter add more o.j. or honey, if you like it with more salt, add more... Put in fridge.

I like to use a blend of red & green cabbage. And some diced red onion.
Make it the way you like it...

Enjoy! :)

love love

Blue Corn Hoe Cakes

2008-06-08T12:24:00.000-07:00

Blue Corn Hoe Cakes
Gluten, Soy, Dairy & Nightshade Free

1 1/2 cups blue cornmeal
1 1/2 cups water
2 tb sugar
big pinch kosher or sea salt

Preheat oven to 400F

In a medium saucepan, bring water to boil, stir in salt, sugar, and cornmeal. Cook until thickened, stirring constantly, then drop large spoonfuls onto baking sheet.
Bake until evenly browned.

Serves 4.

Ancho & Apricot BBQ Sauce

2008-06-07T12:10:00.000-07:00

Ancho & Apricot BBQ Sauce
Soy, Gluten, Dairy & Vinegar Free

2 can apricots in syrup (reserve the syrup from ONE..)
1 jalapeno seeded and chopped
1 ancho chile seeded and chopped
1/3 cup brewed coffee
1/4 cup molasses
pinch nutmeg
2 garlic cloves, chopped
3 ts kosher or sea salt (can be adjusted for taste)
1/4 cup olive oil

Prepare the fruits, chiles, and garlic (do a coarse dice, they will be tossed into the food processor-or blender)

Place chopped apricots, garlic, jalapeno & ancho chiles with reserved syrup from 1 can of the apricots. Turn on low, and while running, slowly add coffee, molasses, salt, nutmeg, and olive oil. (The oil will give it some nice body)

Process about 30 seconds, scraping down the sides if needed.

Store in refrigerator. Will last a couple days.
Makes about 2 cups.

This is good on the outside of a turkey or pork meatloaf with sweet potato french fries! :) lol

Course good on BBQ brisket, pulled pork. Pork loil.
I am hearing happy swine!

Love Love

Oven Roasted Sweet Potato 'Chips' with Herbed Goat Cheese & Smoked Salmon

2008-06-05T15:44:00.000-07:00

Oven Roasted Sweet Potato 'Chips' with Herbed Goat Cheese & Smoked Salmon
Gluten, Soy & 'Nightshade' Free

2 Sweet Potatoes
Olive Oil
6 oz Chevre (or if you prefer, Cream Cheese)
fresh Thyme, Rosemary & Basil (2 sprigs ea)
1 clove Garlic
Kosher (or Sea) salt & Black Pepper
6 oz Smoked Salmon

Preheat oven to 400F.

Peel sweet potatoes.

Using a Mandoline (Or food processor fitted with 'slicing' blade) slice Sweet Potatoes into sections.

After brushing Olive Oil onto 2 baking sheets, arrange potato slices and then brush olive oil onto each slice carefully. Sprinkle a pinch of salt on each slice, then bake for 15 minutes until edges of potatoes start to brown slightly.

In a medium mixing bowl, put Chevre, and mince fresh herbs & garlic clove. Add herbs, minced garlic, salt & pepper to taste.

To serve (spoon herbed Chevre into a quart sized ziplock bag, cut about 1/4" corner out) and squeeze in a circular motion a small mound onto each sweet potato chip, then top each with a small chunk of smoked salmon.

Makes yummy appetizer...great with Pinot Grigio or Chardonnay.

Enjoy! :)

Love Love

Three Berry Crumble

2008-06-02T11:53:00.000-07:00

Three Berry Crumble
Gluten, Soy & Dairy Free

cake:
2 cups "The Cravings Place" Baking mix (I believe Pamela's baking mix has virtually the same ingredients)
3 organic eggs
1 cup white sugar
1/2 cup organic milk (whatever your dietary needs are, soy or almond or rice)
1/2 ts saigon cinnamon
sprinkle of cardamom

3 berry topping:
2 cups raspberries, blackberries and blueberries
2 tb white sugar
3 tb slivered almonds
1/3 cup baking mix
3 tb butter (if you can't do dairy, omit the butter & baking mix crumble part, just adding berries, white sugar & slivered almonds)

Preheat oven to 350F.

In a small mixing bowl add 2 tb white sugar,1/3 cup baking mix & butter and moosh around with your fingers to create the crumbley texture for the topping. Set aside.

Prepare 10" springform pan with non-stick spray and set aside.

In the bowl of a mixer (or large bowl if you hand mix) put dry ingredients, then add eggs, milk & blend until just combined.

Pour batter into sprayed cake pan, then arrange berries on top, crumble topping, and sliced almonds.

Bake for 25-30 minutes. until cake is firm and berries are bubbly :)
Serve with Vanilla frozen yogurt or rice dream or something yummy...

Makes 1 10" crumble.

Love Love
Collette

Mango Upsidedown Cake

2008-05-31T16:37:00.001-07:00

Mango Upsidedown Cake
Gluten, Soy & Dairy Free

cake:
2 cups "The Cravings Place" Baking mix (I believe Pamela's baking mix has virtually the same ingredients)
3 organic eggs, seperated
1 cup white sugar
1/2 cup coconut milk
3 tb light rum

mango topping:
3 mangoes, peeled, seeded and sliced into sections
2 tb light rum
2 tb white sugar

Preheat oven to 350F.

Prepare 10" springform pan with non-stick spray and granulated sugar to coat. Arrange mangoes on the bottom of the pan with 2 tb sugar and 2 tb light rum.

Separate eggs, whip whites until stiff. In a separate bowl, add The Craving's Place Baking Mix and white sugar.

Blend for 1 minute on medium speed add 1/4 cup coconut milk & mix for 1 minute on medium. Add remaining 1/4 cup milk with the egg yolks & rum, mix together on medium for 1 minute. Fold in stiff egg whites. Pour into prepared cake pan. Do not fill more than 1/2 full. Bake for 25 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen. Invert onto a cooling rack, and let cool completely.

Makes 1 10" cake.

Enjoy! :)
LoveLove

Lychee Tart

2008-05-30T19:32:00.000-07:00

Lychee Tart
Gluten, Soy Free
(Lychees can be found, canned, in most grocery stores in the Asian Foods section-they have similar flavor to strawberry)

filling:
2 1/2 cups lychee puree
2 ts unflavored gelatin
2 tb cold water
3/4 cup granulated sugar
2 cups organic milk (dairy, soy or whatever your dietary needs are)

crust:
1 stick butter
1 cup ground hazelnuts (or almonds)
1 cup white rice flour
2 tb sugar
pinch salt
1 large organic egg

Combine all ingredients for crust in food processor, combine until you get small pea-sized lumps. Press into tart pan, and bake for 30 minute. Cool and set it aside.

Puree Lychees and mix with half the milk (in a blender)
Dissolve gelatin in water, stir for 5 minutes. Scrape into small saucepan. Add sugar and remaining milk and cook on low heat until sugar granules dissolve. Cool completely and add lychee puree.
Then pour lychee milk mixture into tart pan, and refrigerate for at least 4 hours, until firm and cooled completely.

Makes one 9" tart.

Baked Penne & Cheese

2008-05-29T12:19:00.000-07:00

Baked Penne & Cheese
Gluten, Nightshade & Soy Free

It's been cold here (52 as we speak) and I crave warm cozy soul-soothing foods lol:)

And it turned out AWESOME! The pasta held up for 3 days in the fridge after! (YAY Tinkyada)
And instead of making a 'Roux' I used a package of that Chreese Alfredo style added milk to that and blended the cheeses into that!

1 package Tinkyada Pasta (I used penne shape)
1 package 'Chreese' (I ordered mine online amazon dot com)
1 1/2 cups Milk
4 oz White Cheddar Cheese (shredded)
8 oz Gruyere Cheese (shredded)
pinch Oregano & Basil
Kosher (or Sea) salt & pepper
Gluten Free breadcrumbs for the top (I always keep some in the freezer)

Preheat oven to 350F.

Grab 2 sauce pots (one for pasta and the other for cheese sauce)
Cook pasta according to package directions in one pot, and in the other, add milk and chreese powder mix (make sure to whisk out lumps), add the pinch of oregano & basil now as well as the kosher salt & pepper. Heat to Med, while whisking, and bring to boil. Turn heat off and add shredded cheeses, stir well.

In a 4-quart baking dish (I love my Pyrex) spray the edges and bottom well with Pam (which is gluten free). When pasta is done, drain, then add to cheese mixture and stir to distribute evenly.

Pour pasta & cheese into the baking dish, sprinkle bread crumbs with some ground pepper on top, then put in oven and set timer for 25 minutes. Add more time if not quite bubbly and brown.

Serves 4.

Java-Chile Spice Rub

2008-05-28T12:48:00.000-07:00

Java-Chile Spice Rub
Gluten, Soy & Dairy Free

1/2 cup ground Coffee
3 tablespoons ground pasilla or ancho chile
3 tablespoons coarse salt, kosher or sea
2 tablespoons packed brown sugar
1 tablespoon coarsely ground black pepper

Mix the spices thoroughly in bowl.
Store covered in a cool dark pantry.

Enjoy! This rub I love on New York steaks... I have used it on Salmon and London Broils too....

I've mixed it in with Ground beef, ground bison, and ground turkey
it's smoky and spicy

MMMMM

Raspberry & White Corn Muffins

2008-05-26T22:49:00.000-07:00

Raspberry & White Corn Muffins
Gluten, Soy Free

1 cup White Cornmeal
1 cup White Rice Flour
1 1/4 cup Buttermilk
2 tb Gluten Free Baking Powder
1 ts Baking Soda
1/2 cup Agave Syrup (or Honey)
1/4 c oil
1 cup fresh organic Raspberries
2 large organic Eggs
pinch (Kosher or Sea) salt

Preheat oven to 350F.

Count out 16 muffin papers and line your pan.
Mix together all ingredients, but the raspberries, adding them last, gently folding them into the cornmeal mixture. Scoop into prepared tins and bake 25-30 minutes.

Let cool 5 minutes before removing from tins.

Enjoy! :)

Makes 16 muffins.

Artichoke, Mushroom & Goat Cheese Pizza

2008-05-26T16:52:00.000-07:00

Artichoke, Mushroom & Goat Cheese Pizza
Gluten, Soy, Nightshade Free

per 1 pizza

1 Kinnikinnick Pizza Crust
Crumbled Chevre
1 slice Smoked Provalone
Artichoke Hearts
Sliced Mushrooms
Oregano
Sunflower Seeds

Preheat oven to 375F

Prepare your toppings. Lay out a crust for each person. Starting on the bottom, place slice of Provalone, then layer Mushrooms, Artichoke Hearts, Chevre, pinch of Oregano over the top, then finish with a sprinkle of Roasted Sunflower Seeds.

Bake 11 minutes.

Enjoy! :)

Love Love
Collette

Basic Aioli|Mayonnaise

2008-05-26T11:55:00.000-07:00

Basic Aioli|Mayonnaise

(It's a great base you can add anything to it! This one in the photo has some roasted garlic purreed into it)

1 1/4 cups Olive Oil
3 TB Lemon Juice
1 organic egg
1/4 tsp Salt
pinch dry mustard powder

*make sure your ingredients are at room temp or you won't get good emulsion

In a blender or food processor add egg, salt, mustard and 1/4 cup olive oil, blend for 60 seconds.

While blender is running, add 1/2 cup more olive oil, alternate to lemon juice, then back to the remaining 1/2 cup olive oil. Blend until creamy and thick.

Things I like to add: Tarragon, Dill, Garlic, Roasted Garlic, Chipotle, (I use the powder since it has no vinegar), Cayenne, Curry Powder, Wasabi . Chili-Lime (I use Lime juice instead of Lemon)

Go crazy!!! I keep different flavors in different condiment squeezy bottles in the fridge. I use dill a lot and wasabi too! I mix it with fresh valencia orange juice and poppyseeds and make a dressing for coleslaw :)

Love Love :)
Collette

Asparagus & Gruyere Frittata with Oven Roasted Sweet Potatoes

2008-05-23T13:47:00.000-07:00

Asparagus & Gruyere Frittata with Oven Roasted Sweet Potatoes
Gluten Soy & Nightshade Free (Dairy free directions too!)

frittata:
6 large organic eggs
1/4 c milk (dairy or soy or almond or rice)
8 stalks asparagus, cooked el dente, and cut into 2" pieces
5-6 oz Gruyere cheese (shredded) or Non-dairy cheese of your choice
1 clove garlic, pulverized then minced
Kosher salt & black pepper (to taste)

sweet potatoes:
3 sweet potatoes
3 tb olive oil
thyme, rosemary & minced garlic (1 clove)
Kosher salt & black pepper

Preheat oven to 400F.

Peel and cut sweet potatoes into chunks, put them in a gallon sized ziplock bag with 3 tb olive oil, spices, kosher salt & pepper and minced garlic. Shake until oil & herbs are equally coating the potatoes. Pour onto sprayed baking sheet.

Shake to distribute evenly, and set timer for 45 minutes.

Shred cheese, set aside.

In a Large mixing bowl, crack eggs, then while whisking add milk, minced garlic, salt & pepper. Then add chopped asparagus, stir. Pour into nonstick 10" skillet (or cast iron skillet) oiled first to prevent sticking, then top with shredded cheese and black pepper.

Put skillet on heat @ medium-high and let the bottom start to crust. After about 5 minutes reduce heat to Medium low and cook for another 8 minutes. Finish frittata in oven with sweet potatoes. If needed turn on broiler for eggs to set in the center and cheese to brown evenly.

Serves 4.

Love Love
Collette :)

Polenta with Sauteed Squash, Prosciutto and Zucchini

2008-03-25T13:18:00.000-07:00

Polenta with Sauteed Squash, Prosciutto and Zucchini
Gluten, Soy, Dairy & Nightshade Free

8 slices of Prosciutto
1 medium Zucchini sliced thin
1/2 Acorn squash peeled and sliced thin
1/2 small red onion sliced thin
1 clove Garlic pulverized then minced.
pinch Oregano
Kosher Salt & Pepper to taste
Olive oil or butter for pan sauteeing (depending on dietary restrictions)

1 cup Polenta
2 cups organic Veggy Broth

Cut the squash, zucchini, onion and prosciutto in long narrow (thin) lengths.

Prepare Polenta following package directions, but substituting Veggy Broth for water.

Meanwhile in a 12" skillet, pour Olive oil or Butter, heat to Medium, and when pan is hot add acorn squash pieces, let brown on both sides, cook about 3-5 minutes on each side, then add remaining ingredients and saute until all veggies are cooked through and zucchini starts to turn translucent, about 10-12 minutes.

Serve on hot Polenta with a little Olive Oil [drizzled] -or (Fresh grated Parmesan if you can have dairy) over the top.

Makes 4 servings.

Enjoy!
lovelove
Collette

White Cake with Pineapple Filling

2008-03-18T16:05:00.000-07:00

White Cake with Pineapple Filling
Gluten, Soy & Dairy Free

cake:
2 cups "The Cravings Place" Baking mix
3 organic eggs, seperated
1 cup white sugar
1/2 cup coconut milk
3 tb light rum

crushed pineapple filling:
1 15 oz can Crushed Pineapple (drained with juices reserved)
2 tb corn starch

pineapple-coconut glaze:
2 ts reserved pineapple juice
2 ts coconut milk
1 ts lemon juice
powdered sugar to desired consistency

Preheat oven to 350F.

Prepare 10" springform pan with non-stick spray and use The Craving's Place Baking Mix or rice flour to coat.

Separate eggs, whip whites until stiff. In a separate bowl, add The Craving's Place Baking Mix and white sugar.

Blend for 1 minute on medium speed add 1/4 cup coconut milk & mix for 1 minute on medium. Add remaining 1/4 cup milk with the egg yolks & rum, mix together on medium for 1 minute. Fold in stiff egg whites. Pour into prepared cake pan. Do not fill more than 1/2 full. Bake for 25 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen. Invert onto a cooling rack, and leave until completely cool.

When cake is cooled make filling. In a small sauce pan put in crushed pineapple and cornstarch. Cook on medium heat until thickened, then set aside to cool.

Let filling cool about 15 minutes before cutting the cake in the center, horizontally, and spread across the bottom layer evenly.

Gently put top layer of cake on and prepare glaze.

Mix together reserved pineapple juice with coconut milk, lemon juice and add spoonfuls of powdered sugar until you reach your desired consistency.

Makes 1 10" cake.

Enjoy! :)

lovelove
Collette

Basic Fried Rice

2008-03-14T18:25:00.000-07:00

Basic Fried Rice
Soy, Gluten, Dairy & Nightshade Free

You can add anything you want to this recipe! :)

4 cups cold cooked white rice (Jasmine is wonderful)
3 scrambled (organic)eggs
1/4 cup frozen peas
1/4 cup chopped green onion
1/4 cup chopped carrots
2-3 ts kosher salt
1 ts garlic powder
1/2 cup baby shrimp, chicken, tofu (if you can have soy) whatever you want.
Oil for frying.. peanut, sesame or olive

In a HOT pan or wok (the hotter the better) add oil then cook the meat. Make sure there is no liquid that accumulates at the bottom of the pan. Set the meat aside and cook the eggs. Add veggies, cook 5 minutes, add rice and cook. Add the meat and scrambled eggs and salt, garlic powder combine well. Heat until hot.

Serves 4:)

Enjoy!
lovelove
Collette

Shiitake Mushroom Egg Foo Yung

2008-03-11T15:26:00.000-07:00

Shiitake Mushroom Egg Foo Yung
Gluten, Soy, Dairy & Nightshade Free

egg foo yung:
6 organic eggs
1/2 cup shiitake mushrooms , sliced (or oyster mushroom if you prefer)
1/2 cup bean sprouts
1/2 cup frozen peas
1/4 cup chopped green onion
1/2 cup baby shrimp or ham or chicken, chopped
2 ts kosher salt or 2 ts Bragg's Liquid Aminos (or your favorite gluten free soy sauce if you can have soy)
2 cloves garlic, pulverized then minced fine
Olive oil to cook in.

mushroom gravy:
2 cups organic mushroom broth
1/4 cup dry white wine
3 tb corn starch
2 tb Braggs Liquid Aminos (if you can have soy, omit if you can't)

sticky rice:
2 cups water
1 cup California Calrose rice

Cook off rice in small sauce pot. Takes about 15-20 minutes. Turn off heat when done and keep lid on.

In a medium mixing bowl crack eggs, then add sliced mushrooms, green onions, frozen peas, bean sprouts, meat or shrimp, garlic and salt or braggs|soy sauce.. Using a whisk, combine well. Grab a ladle.

In a medium sauce pot add broth, wine and braggs|soy sauce (if you can have it) cornstarch and whisk well, get the lumps out. Turn on heat to medium. Keep the whisk in pot so you can stir occasionally to keep liquid smooth. You want it to stay at a soft boil.

In a wok, drizzle some olive oil and turn heat to Medium.

When wok gets good an hot ladle 1 scoop of egg mixture into the bottom, flattening it slightly. Let it cook about 6 minutes, then glently flip to other side. Place each egg patty on a serving platter. Continue until mixture is done.

Serve over sticky rice with mushroom gravy.

Enjoy!!
lovelove
Collette

Corn, Butternut Squash and Ham Chowder

2008-03-10T16:24:00.000-07:00

Corn, Butternut Squash and Ham Chowder
Gluten, Soy & Dairy Free

4 cups Organic Veggy broth
1/4 cup chopped White Onion
2 1/2 cups frozen Corn, thawed
2 cups Butternut Squash, cooked and cut into pieces
1 1/2 cups smoky Ham chunks
I clove Garlic, pulverized, then minced
2 ts Kosher salt, adjust to taste
Olive Oil

Preheat oven to 350F.

Cut butternut squash in half, deseed it and place on a baking sheet.
Bake for about an hour, or longer if necessary.

In a soup pot, add a drizzle of olive oil, heat up to Medium, add onion and garlic. Cook until onion turns translucent, then add corn and veggy broth. Heat to boil then reduce back to Medium, and cook about 15 minutes. Using an emulsion (stick) blender, puree the corn. Then add the ham and butternut squash chunks, and check
seasoning, add kosher salt to taste.

Simmer for about 30 minutes on low.

Enjoy!

Pear & Fig Bread Pudding

2008-03-09T14:57:00.000-07:00

Pear & Fig Bread Pudding
Gluten, Soy & Dairy Free

6 slices Gluten Free Bread
1/2 cup chopped Figs
1/2 cup chopped fresh Pears (I love Comice)
4 organic Eggs, beaten well
2 cups Rice Milk
3 tb Cognac
3/4 cup White Sugar
1 ts ground Cinnamon
1 ts Vanilla extract (pure..Gluten Free)

Preheat oven to 350F

Break bread into small pieces into an 8 inch (sprayed) square baking pan. Add chopped figs & pears.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla & cognac. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in 45 minutes, or until the top springs back when lightly tapped.

Serves 6.
Enjoy!!

lovelove
Collette

Macadamia Breaded Calimari with Oven-Roasted New Potatoes, Brussels Sprouts & Lemon Beurre Blanc sauce

2008-03-09T14:19:00.000-07:00

Macadamia Breaded Calimari with Oven-Roasted New Potatoes, Brussels Sprouts & Lemon Beurre Blanc sauce.
Gluten, Soy & Nightshade Free

Calimari:
2 large Squid cleaned, then cut into rings including tentacles if you like them
1 large Organic Egg, beaten
1 cup homemade Gluten Free Breadcrumbs
1/2 cup Macadamia nuts, processed into "crumbs"
Olive oil for frying
pinch sweet basil leaf & garlic powder& kosher salt for crumb mixture

Brussels Sprouts & New Potatoes:
2 cups fresh Brussels, peeled & cleaned & cut in half
2 cups Baby New Potatoes, cleaned and cut into quarters
Olive Oil
Kosher salt & pepper
1/4 cup chopped Macadamia nuts (for Brussels Sprouts)

Beurre Blanc sauce:
1/2 cup Chardonnay
1/2 cup Half & Half
2 sticks Butter
2 tb Shallots
2 tb Lemon juice
Lemon Zest

Preheat oven to 400F.

Grab your favorite aluminum baking sheet, set aside.
In a gallon sized ziplock bag put prepared New Potatoes with a big drizzle of Olive Oil, Salt & Pepper. Shake well to coat and pour onto half of your baking sheet.
In another gallon sized ziplock bag, put prepared Brusels Sprouts, chopped Macadamia nuts, Salt, Pepper and another good drizzle of Olive Oil. Shake well to coat then pour onto other half of baking sheet.

Place in oven and set timer for 50 minutes. You are going to want to check them periodically and swirl them around to bake evenly. You want the Brussels Sprouts to caramelize and the New Potatoes to get nice and brown.

Meanwhile in a small bowl, beat the egg. Set close. And in a pie dish put your Gluten Free Breadcrumbs along with Macadamia Nut crumbs, salt, garlic & basil.
Mix thouroughly.

In a Large sauce pot pour Olive Oil (about 4" deep) and heat to Medium (about 350F)

Dredge each piece of Squid in Egg, then Breadcrumbs & Macadamia Nut mixture. Using tongs drop each piece in the hot oil and let the breadcrumbs turn a nice golden brown, about 3-4 minutes each side. Set cooked squid on paper towels to drain.

In a 12" skillet, melt Butter and when pan is warm saute Shallots until they are nice and soft. Add Chardonnay & Lemon Juice, whisk well, cook about 10 minutes, being sure not to burn but you want to reduce & slightly thicken the liquid, then add Half & Half & zest. Whisk well, then turn off heat and set aside.

To serve, place a pile of Brussels Sprouts, New Potatoes and Squid drizzled with Lemon Beurre Blanc.

Serves 2

Enjoy!! :)
lovelove
Collette

Shrimp, Butternut Squash and Black Bean Enchiladas

2008-02-27T10:09:00.000-08:00

Shrimp, Butternut Squash and Black Bean Enchiladas
Gluten, Soy & Dairy Free

Filling:
1 pound Prawns, tails removed and chopped (If you can't find fresh the frozen ones are wonderful too! Just thaw before hand)
1 cup Black Beans, drained
1 cup precooked Butternut Squash, chopped into 1/2" chunks
1/4 cup Red Onion, minced
2 cloves Garlic, pulverized then minced
1/4 cup fresh Lime Juice
1 ts Cumin
1 1/2 ts Kosher salt
1/4 cup chopped fresh Cilantro
1-2 ts Olive Oil for sauteing

Sauce:
1 Onion, chopped
2 cups Organic Veggy Broth
1 cup Chardonnay
1 ts Cumin
2 ts Ancho Chili Powder
2 ts Pasilla Chili Powder
2 cups canned diced Tomatoes, pureed
Kosher salt, to taste
2 ts Olive Oil

12 Corn Tortillas
2 Avocados
Olive Oil

White Long-Grained Rice, for serving.
Non-dairy Soy Free Cheese optional.

In a large saucepot, add olive oil and heat to medium, add chopped onion and cook until soft.
Add pureed tomatoes, chardonnay, veggy broth, spices and salt.
Bring to a boil, then reduce heat to low and simmer until reduced and begins to thicken
about 20-25 minutes.

Meanwhile, in another skillet, saute red onion and garlic first, wait until it gets nice and soft, then add remaining ingredients and cook on medium until the prawns get a nice red color and turn opaque. Turn off heat and let cool enough to handle.

Preheat oven to 350F.

In a 9x13" baking dish, spray first with non-stick spray (Pam is Gluten Free) then sit on the counter close to you. Pour about 1/2 cup of sauce in the bottom of pan then swirl around to distribute.

Next you want to grab the corn tortillas. And in another small skillet (about 8") pour about a cup of sauce in it and you are going to heat this to med-low and dip each tortilla into the warm sauce and when each one gets warm & soft, place on an empty dinner plate to assemble. Lay each tortilla flat one at a time, spoon warm filling directly down the middle then close both sides and place SEAM DOWN in the baking dish. Repeat until you fill the pan. You can usually work a couple down one side as well. Pour remaining sauce over the enchiladas.

Top with cheese (if you want) then bake for 25 minutes until bubbly and tortillas begin to brown. Cool 10 minutes before serving.

Serve 2 per person with white rice and a couple wedges of Avocado and a sprig of Cilantro.

Enjoy!!

Collette

Chicken with Peanut Sauce

2008-02-24T11:50:00.000-08:00

Chicken with Peanut Sauce
Gluten, Soy & Dairy Free
*omit red bellpepper & pepper flakes for Nightshade Free.

4 Free Range Chicken Breasts
1 package Rice Stick noodles
1-2 ts Olive Oil to cook the chicken in
1 1/2 cups good organic creamy Peanut Butter (Gluten, Soy & Dairy free) I used Almond Butter too and it was to die for.
1/2 cup Coconut Milk
3 tb Water
3 tb fresh Lime Juice
3 tb Kosher salt
1 ts Hot Pepper Flakes
1 tb fresh Ginger Root, minced fine
3 cloves Garlic, pulverized, then minced
1/4 cup Fresh Cilantro, chopped
1/2 cup Baby Corn, drained then sliced in half down the middle
1/2 cup Bean Sprouts
1/2 cup Red Bell pepper, seeded, then julienned about 2" long pieces

Slice chicken in about 1" wide strips, salt & pepper and set aside.

In 12" skillet put olive oil and heat to medium, when it's hot put the chicken pieces in it.

Cook until chicken is no longer pink and there is nice color on it. Put lid on chicken to keep it warm while you prepare the sauce and cook the rice stick noodles.

In a large saucepot cook the rice stick noodles. While the noodles are cooking in a small saucepot add a little bit of olive oil, and heat to medium, and when it's hot add the red bell pepper, bean sprouts, baby corn and garlic. Cook about 5 minutes to soften the pepper.

Turn heat to low and add the coconut milk, lime juice and water. Stir to combine. Then add the remaining ingredients, stir well, then heat back up to medium, stirring often.

When noodles are done, drain, then add the pieces of cooked chicken and sauce and combine well.

Garnish with a cilantro leaf and lime wedge.

Serves 4.

Enjoy!!
lovelove
Collette

Chili Lime Flank Steak with Green Rice & Garlicky Black Beans

2008-02-21T16:50:00.000-08:00

Chili Lime Flank Steak with Green Rice & Garlicky Black Beans
Soy, Gluten and Dairy Free

1 Flank Steak
3 tb fresh squeezed Lime juice
2 ts Pasilla Chili powder
1 clove Garlic, pulverized and minced
Olive Oil

1 cup White Rice
2 cups Water
1 can Tomatillos
1/4 ts Cumin
2 ts Chili Powder
1 clove Garlic, pulverized and minced
1 ts Kosher Salt

1 can Black Beans
1 clove Garlic pulverized and minced
pinch Kosher Salt

Mix lime juice, pasilla chile powder, olive oil and minced garlic in a small mixing bowl. Combine well then pour over steak and rub into both sides, cover in plastic and refrigerate 30 minutes.

In a small sauce pan empty can of tomatillos, 2 cups water, cumin, chili powder, 1 ts kosher salt and garlic, bring to boil, then add rice, stir once and cover and simmer on low heat for 15 minutes.

In another small saucepan add black beans, garlic & salt. Heat to a boil then turn down.

Remove plastic from steak and grill or cook under a broiler, depending on how you like your steak, 3 min each side for rare, 5 for medium and 7 for well.

Slice steak into 1" strips, serve on dinner plate with green rice and black beans.

Enjoy!
Collette

Salmon with Dill Dumplings

2008-02-20T14:05:00.000-08:00

Salmon with Dill Dumplings
Gluten, Soy, Dairy & Nightshade Free

12 oz. Salmon Filet cut in 2" squares
1/2 cup Peas
1/2 cup Pearl Onions
1/2 cup Carrots
1 cup Chardonnay
4 cups Organic Veggy Broth
2 ts Kosher Salt

1 cup all purpose Gluten Free flour
2 tb water
3 Eggs
Dill
2 tb Water
salt & pepper

In a large saucepan pour veggy broth, bring to boil. Add carrots, pearl onions, peas and chardonnay. Cook 5 minutes, add salmon filet pieces and cook for 5-10 minutes
until the salmon is opaque and firm.

In a large mixing bowl add eggs, Gluten Free flour mixture, salt, pepper and dill.

Mix until dough is well combined.

Add tablespoonfuls of dough to pot with Salmon & Veggies and bring to boil.

Cook dumplings on med low heat for 10 minutes.

Serves 4.

Enjoy!!

lovelove
Collette

Smoked Salmon Quiche

2008-02-17T10:39:00.000-08:00

Smoked Salmon Quiche
Gluten, Soy and Dairy Free
*omit cayenne|chipotle for Nightshade Free

1 pie crust (Gluten Free Pantry Perfect Pie Crust mix)
1 small package (about 4 oz) Smoked Salmon
1/3 cup chopped Red Onion
1/3 cup sliced Mushrooms
1/3 cup chopped Yellow Summer Squash
1 cup precooked Sweet Potato, chopped into 1 inch cubes
2 ts kosher salt
2 cloves garlic, minced
1/2 ts Cayenne or Chipotle powder
5 large organic Eggs
1/2 cup non-dairy milk whatever you like
1/2 cup non-dairy shredded cheese for the top

Preheat oven to 350F.

Pierce the skin of the Sweet Potato and throw in the microwave for 10 minutes at regular power. Meanwhile, prepare the Gluten Free Pie Crust according to directions on package. Set aside when done.

When Sweet Potato is done cooking (it won't be too done it should still be semi-hard since it's so hot it will continue to cook after you take it out of the microwave) let it cool about 10 minutes before chopping it. Prepare the other vegetables, crumble up the smoked salmon and add it all to a large mixing bowl with the eggs and milk and salt and spices. Whisk to combine. Add chopped sweet potato and pour into gluten free pie shell. top with non dairy shredded cheese.

Bake for 40-45 minutes. Let cool 10 minutes before serving.

Enjoy!:)
lovelove
Collette

Sesame Chicken Strips with Jicama Salad & Sticky Rice

2008-02-09T14:32:00.000-08:00

Sesame Chicken Strips with Jicama Salad & Sticky Rice

If you aren't familiar with Jicama (hee -kah-mah) It's very crisp and yummy and if you go to your local grocery store and ask the Produce guy to find you a Jicama you are in business! ;)lol

Easy and Yummy.
Gluten, Soy & Dairy Free.

Chicken "tenders" enough for about 4 people 3-4 a person)
Or slice up chicken breasts into strips

for marinade:
1/2 cup pineapple juice
1 garlic clove, pulverized and minced
2 tb jalapeno pepper, diced
2 tb kosher salt

to "bread" chicken tenders:
1/4 cup White Rice Flour
1/2 cup Toasted Sesame Seeds
salt, pepper and garlic powder

jicama salad:
1 cup julienned Jicama
1 cup Orange sections (I used Valencia, you could do Mandarin or Blood)
1 cup fresh Pineapple (cut into pieces)
1 cup fresh Papaya (cut into pieces)
1/4 cup diced Red Onion
(to dress the salad)
1 Lime, juiced
1/4 cup Light Olive Oil
1 ts kosher salt

1 cup California Calrose rice
2 cups water
pinch salt

Prepare chicken and marinade in a large mixing bowl and set in fridge for at least an hour.

Make Jicama Salad and put in fridge.

Preheat oven to 350F.

Spray an aluminum cookie sheet with nonstick spray (Pam in Gluten Free)

In a pie dish combine Sesame Seeds & White Rice Flour, salt, pepper & garlic powder.

Drain marinade from Chicken and dredge each piece in Flour/Sesame Seed mixture, then arrange on baking sheet.

Bake for 20-25 minutes until the chicken is no longer pink in the middle and it starts to brown.

Meanwhile cook the Sticky Rice. Takes about 15-20 minutes.

If you can have Soy, you can dip your Chicken Strips in this Soy-Sesame dipping sauce:

1/4 cup Braggs Liquid Aminos
1/4 cup Brown Sugar (or Honey)
1 TB Sesame Oil
Garlic Powder

Combine until the sugar dissolves.

Serves 4.

Enjoy! :)
lovelove
Collette

Black Bean "Hummus"

2008-02-09T12:25:00.000-08:00

Black Bean Hummus

I like to make Hummus a lot, there is always some in my fridge! :)
For this hummus I used Black Beans instead of traditional Garbanzos.
And fresh cilantro and lime juice!
Enjoy!

1 can black beans
1/2 Lime for juice
1 garlic clove, pulverized, then minced
1/4 cup fresh cilantro
1/4 ts chipotle chile powder
1 ts kosher salt

Drain beans, and add (in your favorite food processor or blender) all the ingredients, including drained beans then process until smooth.

Serve with yummy organic tortilla chips or gluten free crackers.

lovelove
Collette

Chicken Breasts in Raspberry Wine Sauce

2008-02-04T12:44:00.000-08:00

Just in time for Valentine's Day! :)

Chicken Breasts in Raspberry Wine Sauce
Gluten, Soy Dairy & Nightshade Free

4 Chicken Breasts (Free-Range if you can get them)
3 cloves Garlic, Minced
1 cup Organic Veggy Broth
1/2 cup Reisling
1 ts Lemon Juice
1/4 cup Seedless Raspberry Preserves
1/4 ts Thyme
2 ts salt

Salt & pepper chicken breasts, set aside.

In a medium saucepan add veggy broth,lemon juice, garlic, thyme, salt, and preserves. Heat to boil, while whisking, then add wine and bring back to boil. Turn heat down to low, and grill chicken breasts.

Serve chicken breasts with wine sauce and steamed asparagus and white rice.

Serves 4.

lovelove
Collette

Spicy Tequila Lime Shrimp with Polenta Rounds

2008-02-01T15:04:00.000-08:00

Spicy Tequila Lime Shrimp with Polenta Rounds

I chose polenta as a 'tamale' inspiration
Gluten, Soy & Dairy Free

2 pounds fresh uncooked prawns
2 ts salt
1/2 cup lime juice
1/2 cup good quality tequila (I prefer El Tesoro)
1 while onion sliced halved and sliced thin
1 sweet red bellpepper seeded and julienned approx 1/4" thin
2 garlic cloves, minced
1/2 ts pasilla chile powder (or chipotle if you prefer)
1/4 cup chopped cilantro
2 tb oil or butter
1 tube plain San Gennaro precooked polenta. (or cook your own following basic plain polenta recipe)

Marinade peeled shrimp, bellpepper and onion in large mixing bowl with lime juice, tequila, salt, minced garlic, and chopped cilantro, and chile powder. Toss together until well blended. Set in fridge to marinade for 1 hour.

Preheat 12" skillet and put in oil or butter, and add shrimp, bellpeppers and onion and remaining lime|tequila marinade from the bowl. Cook until shrimp are pink and opaque and veggies are soft, and serve over hot polenta in big pasta bowls or dinner plate drizzling remaining juices over the top.

You can top with chedder or queso blanco if you can have cheese. Or Vegan cheese if you choose.

Enjoy!

Asian BBQ Pork, Soy & Gluten Free

2008-02-01T12:38:00.000-08:00

Asian BBQ Pork, Soy & Gluten Free

Went Soy & Dairy Free December 1st... so I am re-training my thought process! :)I won't miss cheese nearly as much as soy sauce! HAHAHAHA

So I am craving BBQ pork and this is what I came up with.
I hope you enjoy it!

2 1/2 pounds lean pork loin
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 cup orange juice concentrate
2 tb tomato paste
1 tb sesame oil
1/2 ts ginger powder
1/4 cup honey

Mix all ingredients except the pork to make a marinade in a gallon sized ziplock bag. Marinate the pork for at least 2 hours; overnight is even better.

The trick is the cooking process. I hope there is something in the top of your oven that you can wire the pork to so it can hang free during the roasting with a pan of water placed directly beneath it. (I use my wire rack and put the pork on top of that so it doesn't touch the bottom of the roasting pan)

Roast the pork at 400 degrees F for about 20 minutes. Let cool and slice thin.

Serve with hot mustard & sesame seeds.
Or use in your favorite fried rice recipe. Or egg foo yum :)

Be Well!!
Collette

Hazelnut Brittle

2007-10-02T11:43:00.000-07:00

Hazelnut Brittle

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups toasted hazelnuts
1/2 ts salt
2 Tb butter
2 ts baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add nuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Makes about 1-1/2 pounds of hazelnut brittle.

MMM:)
Enjoy!

Crab Cakes & Linguine with Wasabi-Pea Sauce, Gluten Free

2007-09-06T12:06:00.000-07:00

Ok here's the deal. I miss Wasabi Peas.

I love Wasabi and I do believe the Wasabi Pea is sheer GENIUS! So I was also thinking how to incorporate it with something else for a fun light and yummy meal. So my brain is literally scanning through seafood. It's light and delicate and would balance with the light pea texture. But what? Smoked Salmon would be a nice salty flavor but I was thinking it would be too strong. Then I was thinking maybe a Garlic-Butter Jumbo Shrimp skewer. But then that is just a little predictible. So then I thought Crab Cakes! YES we have a winner!!! LOL!

This makes 8 medium Crab Cakes, so plan on putting 2 on each plate on top of a pile of (Gluten Free) Linguine for serving.

So here's the end result. I hope you like it.

Crab Cakes & Linguine with Wasabi-Pea Sauce

for Crab Cakes:

1 ts Dijon mustard (or champagne mustard if you can find it)
2 large organic eggs, beaten
2 tb organic mayonnaise (I make my own with olive oil)
1 ts fresh lemon juice
1 pound cooked crab meat, flaked
1/2 cup gluten-free bread crumbs, more as needed
Salt and pepper to taste
Butter or oil for frying

1 12-oz. package of your favorite gluten-free linquine

For Wasabi-Pea Sauce:

2 cups organic vegetable broth
2 cups fresh or frozen peas
1/4 c chopped yellow onion
2 tb prepared Wasabi paste
2 tb half & half or non-dairy gluten free cream
1 garlic clove, minced
salt & pepper, to taste

Preheat oven to 300F. (this will be to keep crab cakes warm while preparing the linguine & wasabi pea sauce)

In a medium mixing bowl add mustard, mayonnaise, beaten eggs, lemon juice, and bread crumbs. Incorporate with a fork, then gently add crab, salt & pepper and combine very gently so the crab doesn't break apart too bad.

In a 12" skillet add oil or butter, heat to medium, and when pan is hot, grab a wooden spoonful of crab mixture and drop it into the oil or butter. After about 60 seconds, gently press the top of the mixture to flatten, these should be about an inch and a half thick. After about 3 minutes using a spatula, flip the crabcake and let cook for another 3 minutes. Set on baking pan and repeat until you have used up all the crab mixture. Place cooked crabcakes in warm oven, and make the pasta.

In a medium sauce pan, heat vegetable broth, garlic and onion. Bring to boil on high heat, then add frozen peas and reduce to medium high and let liquid reduce for about 15 minutes. (start cooking the linguine at this time.)

You want the peas & broth to reduce about 50%, then remove from heat, cool slightly, then using an immersion blender, puree. Add wasabi, creamer of choice and salt & pepper to taste. Add cooked & drained linguine and toss well.

Serve 2 crabcakes per plate with pile of wasabi-pea linguine.

This turned out so yummy.
I hope somebody tries it! ;)

lovelove
Collette

Baby Shrimp & Coconut Spring Rolls, Gluten Free

2007-09-05T10:23:00.000-07:00

Baby Shrimp & Coconut Spring Rolls

MMM sweet and spicy!

1 1/2 cups bean thread noodles or rice sticks, cooked
3/4 cup bamboo shoots
3/4 cup baby shrimps (cooked)
1/2 cup unsweetened shredded coconut
1 carrot, grated
4 green onions, chopped
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/4 cup gluten-free soy sauce (or Bragg's Liquid Aminos)
1/4 cup brown sugar (You may use Honey or Orange Juice to sweeten)
1 ts minced jalapeno
1 tb sesame seeds, toasted
2 tb sesame oil
rice paper spring roll wrappers
Approx. 1 cup water

Run a knife through the cooked rice noodles to chop them into smaller pieces. Set aside.

Rinse and drain shrimp well. Set aside.

In a large mixing bowl, combine the noodles, carrots, green onions, cilantro, coconut, jalapeno, sesame seeds and bamboo shoots. Add the soy sauce and sugar and combine well.

In a large sauce pan, heat the sesame oil over medium-low heat. Add the noodles and veggie mixture and pan fry for 3-5 minutes, just until veggies are barely tender. Throw in baby shrimp and heat through.

Submerge spring roll wrappers in water until pliable one at a time. Place 2 to 3 tablespoons in wrappers and wrap up.

Serve with a dipping sauce of your choice

My favorite dipping sauce:
1/4 cup gluten-free soy sauce (or Braggs Liquid Aminos)
1/4 tsp garlic powder
Brown sugar (or Honey or Orange Juice) to taste. I like mine a little on the sweeter side:)
Splash of sesame oil.

Combine in a ramekin until sugar is dissolved.

Enjoy!

lovelove

Apricot-Pistachio Bread, Gluten Free

2007-09-03T10:34:00.000-07:00

Apricot-Pistachio Bread

This is a Quick Bread, hope you like it!!:)I always want to put apricots with pistachios when I make sweet treats I think I like the colors together! HAHA:)

This recipe makes 2 loaves.

1-1/2 cup oat flour (if you can't have oat, use white rice flour)
1-1/2 cup rice flour
1-1/2 ts salt
1 ts cinnamon
1 ts nutmeg
1/2 ts ground ginger
2 ts vanilla extract
2 ts baking soda
3 ts xanthan gum
2 cups pureed apricots
1 cup dried apricots, chopped into small bits
1 cup shelled pistachios
1 cup honey
1 cup very light olive oil (or other vegetable oil)
1/2 cup water
4 whole organic free range eggs
1 cup white chocolate chips** optional

Directions:
Prepare apricots, pit them and cut off any icky spots. Puree in
blender or food processor. Measure out 2 cups and set aside.

Preheat oven to 325F. Prepare 2 loaf pans.

Stir together flour, sugar, baking soda, salt and spices.

Stir together apricot puree, dried apricots, pistachios, (**white chocolate chips), oil, vanilla, water, add eggs one at a time.

Make a well in center of flour mixture, add apricot puree mixture and stir.

Bake for 1 hour.

Enjoy!!:)

lovelove

Lemon Mascarpone Tart with Almond Crust Gluten Free

2007-08-31T10:46:00.000-07:00

Lemon Mascarpone Tart with Almond Crust

For one 9-inch tart pan
1 cup almond meal
¼ cup powdered sugar
2 tb chilled butter
1½ tb of cream or non-dairy cream

In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan. Bake off @375F for 35-40 minutes then let cool.

For Lemon-Mascarpone Filling:
1 1/2 cups sugar
zest of 1 lemon
1/2 cup mascaropne cheese, room temperature
4 eggs, room temperature
1/2 cup strained freshly squeezed lemon juice
1/8 ts salt

Combine the eggs, egg yolks and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens.

Remove cooked curd from heat and stir in mascarpone cheese.

Add mixture to precooked almond meal crust. Refrigerate immediately.

Enjoy!

lovelove

Gluten Free Chic (pea) Flour Tortillas

2007-08-27T10:41:00.000-07:00

This is going to be fun! LOL!

Gluten Free "Chic" Flour Tortillas (makes 12)

Ingredients:
3 c chic (pea) flour
2 tsp. baking powder
1 tsp. kosher salt
4-6 Tbsp. veggy shortening
1 1/4 cups warm water

Now the fun begins! Since I am new to this flour tortilla business I am going to make a double batch in case I mess a few up while perfecting my skills hehe.:)

So mix in a large mixing bowl, add the dry ingredients. Using your hands (fingers..) blend the salt, baking powder and flour together.

Add shortening and blend with a fork or one of those pastry cutter things. Mix until the dough starts to look like coarse meal.

Slowly add water until a dough forms. And when the dough comes together, break apart into 12 balls. Set them aside to rest for 1o minutes.

Meanwhile heat up your cast iron pan/comal to cook off. On medium high heat.

Roll out the dough balls into about 6-8" circles with your favorite rolling pin, you can "chic" flour the surface so the dough won't stick that's probably a good idea! HAHA If you don't have a rolling pin I have used a wine bottle in a pinch lol! :)

When you have the dough rolled out, cook on a very hot surface until the dough starts to turn golden and bubble a little. You want to do this on each side for each tortilla.

Don't expect perfection... I think the more rustic they are the more authentic they are.. just my opinion! :)

And by gollee have fun.

*If you don't have cast iron, I have found a great place to pick one up is at a thrift store, they always have more cast iron than they know what to do with and you can pick up a griddle for a buck.

lovelove

Pumpkin-Polenta Custard with Maple Whipped Cream

2007-08-25T11:37:00.000-07:00

Pumpkin Polenta Custard with Maple Whipped Cream

2 large organic eggs
3/4 c light brown sugar
pinch salt
1 ts ground cinnamon
1/2 ts ground ginga
pinch nutmeg
1 ts rum extract
1 ts vanilla extract
1 can pumpkin puree
1 can evaporated milk
3/4 c bob's red mill polenta
1 1/2 c water
heavy cream
maple syrup

Preheat oven to 425F.

Cook off polenta first, then set aside to cool. Keep lid on pan.

In a large mixing bowl (or your kitchenaid) add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps.

Spray your favorite baking dish, I used my corning ware 2.5 qt. I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set.

I think this should be served warm. With maple whipped cream.:) MMM

AND I FIXED MY CAMERA! I will post a pic or two when I get it out of the oven...
Let me know what you think if you try it.:)

lovelove

I am having brain overload! LOL!

2007-08-25T09:37:00.001-07:00

Alright I was in major dream mode last night, my brain is swelling with ideas! HAHAHAHA Trouble is I can't make them all at once and I have to perfect the recipes too first before I send you all out to get the ingredients! LOL!

Needless to say I AM dying to do something with Polenta, maybe something unexpected. So this is what I am planning. (After I run to the store, of course)

Pumpkin-Polenta Custard. With maple whipped cream.

And I am soooooo frazzled my digital camera hasn't worked for 2 months, I hated the piece o' crap from the day I bought it (lol) and now it doesn't work at all.... and I am bummed!

So back to dessert, I am a PUMPKIN JUNKIE when it's fall, I crave it all the time. And on Thanksgiving (which I always have) I seriously eat it for breakfast, lunch and dinner. And then for breakfast, lunch and dinner the next day too lol! Pumpkin pie rules. Now I can't have crust and I think it's a good thing cause it's making me step-up and I hope when I am done with my dessert y0u will love it as much as I do! lol

Off to the store!

lovelove

Crab Breakfast Strata Gluten Free

2007-08-24T20:48:00.000-07:00

Crab Breakfast Strata

7 slices your favorite gluten-free bread
1-1/2 cup grated Grueyre cheese
3/4 c Chevre (goat cheese) in small chunks
1/2 cup leeks, sliced (cleaned well of sand)
1/4 cup diced red bellpepper
1 can artichoke hearts, in brine, in quarters (drained well)
1/3 cup chopped red onion
8 ounces fresh crabmeat
5 large eggs
2-1/2 cups milk
1 tb dijon mustard
salt & pepper

Butter an 8 x 12-inch glass baking dish.

Cut bread into 1"cubes and layer across the bottom of baking dish.

In a large bowl mix together milk and eggs and dijon mustard until blended. Set aside.

Spoon Chevre & half the Grueyre, crabmeat, red onion, red bellpepper, artichoke hearts and leeks over the layer of bread cubes. Add remaining bread cubes.

Pour egg/milk mixture evenly over bread & crabmeat mixture gently. Crumble remaining Grueyre on top. Salt & pepper a little.

Cover with plastic or aluminum wrap; refrigerate overnight. Remove the next day and preheat oven to 350 degrees.

Bake 45 min to 1 hour or a little more until a knife inserted in center comes out clean.

This is great for brunch or breakfast... served with a bowl of fresh fruit
Enjoy!

If you have a gluten-free blog

2007-08-24T13:25:00.000-07:00

shoot me an email or reply here and I will add you as a link on my sidebar!!
Love to make other people with Celiac ;)

lovelove

Teriyaki Salmon, Garlic-Sesame Asparagus & Wasabi Mashed Potatoes

2007-08-23T17:54:00.000-07:00

Teriyaki Salmon, Garlic-Sesame Asparagus & Wasabi Mashed Potatoes

I came up with this recipe about 6 years ago!
If you don't care for Salmon, you can certainly use Flank Steak or Chicken Breasts:)

for salmon:
4 fresh salmon filets
1/4 c Bragg's Liquid Amino's (or soy sauce)
1/3 c brown sugar
1 garlic clove, pulverized
splash of sesame oil

asparagus:
1 bunch fresh asparagus
sesame oil
1 garlic clove, pulverized
2 tb Bragg's Liquid Aminos (or soy sauce)

potaotoes:
5 medium russett potatoes, peeled and cut into quarters
3 tb butter
1/2 cup fat free evaporated milk
1 tb prepared wasabi paste
2 tb Bragg's Liquid Aminos (or soy sauce)

Prepare "Teriyaki" sauce
peel & pulverize garlic cloves. (All of them) In a small mixing bowl, combine 1/4 c bragg's (or soy sauce), 1/3 c brown sugar, 1 garlic clove, and splash of sesame oil. Whisk until sugar dissolves completely. Set aside for salmon.

Preheat oven on "broil". Position top rack about 8" from top element.

In a fry (saute) pan place asparagus, filling with 1 1/2" water, heat to boil, then simmer until tender, about 10-15 minutes.

While Asparagus simmers, in a large sauce pot heat water and cook potato chunks to tender, about 12-15 minutes.

When Asparagus is tender, drain water then add sesame oil, garlic & bragg's (or soy sauce) and saute until the skin starts to caramelize, remove from heat and set aside.

Finish off potatoes, drain, add seasonings then smash (or whip with a hand mixer). Set aside.

Using a baking sheet place salmon filet's (or steak, chicken) with a pastry brush, brush each piece with teriyaki sauce and place under broiler (about 8" from element) and cook, each side about 5 minutes.

On each plate (4) put a pile of potatoes, asparagus (right accross the center) and salmon on the opposite side of the potatoes. Drizzle salmon with remaining Teriyaki sauce and serve.

Yum! Enjoy...

Carrot Cake with Grand Marnier Buttercream

2007-08-23T15:16:00.000-07:00

Carrot Cake with Grand Marnier Buttercream

cake:
3 large eggs
1/2 cup vegetable oil
1 cup brown sugar, packed
1/3 cup plain yogurt
2 ts pure vanilla extract
1/2 ts ground cinnamon
2 cups Pamelas* ultimate baking and pancake mix
(...if you can't find it you can use 1c white rice flour and 1c corn starch)
1 cup chopped dried apricots
1 cup carrot, shredded
1/2 cup golden raisins
2 tb orange zest
2 tb Grand Marnier* (or other orange flavored liqueur)

buttercream frosting:
1 stick butter, room temp
1/2 package plain light cream cheese
1 c confectioner's sugar
1 tb orange zest
2 tb Grand Marnier* (or other orange flavored liqueur)

Pre-heat oven to 350F.

Prepare a 9" spring-form cake pan.

In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.

Beat in yogurt, vanilla, cinnamon, orange zest, liqueur.

Add in the baking mix and beat until combined. Should be a little heavier than regular flour.

Add in the chopped apricots, carrots, raisins; mix well.

Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.

Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes.

Cool completely.

In the meantime, in a medium mixing bowl, put in butter, cream cheese, orange zest and liqueur. Adding sugar a little at a time, mix thouroughly until well combined and smooth.

Frost cooled cake.

Enjoy!

*You can find Pamela's @ http://www.pamelasproducts.com/ and Grand Marnier @ http://www.grand-marnier.com/
I get my Pamela's @ Fred Meyer Marketplace