This blog is for every person who loves to eat but is living with their own dietary limitations or cooking for someone they love with dietary restrictions. I am living gluten free and dairy free. This is my journey to finding recipes that satisfy and delight everyone! It is my hope you leave here hungry and entertained!
It is safe to say I am someone who is a fan of talking the talk. I am not a person who often walks the walk. I am a big baby, and I do not kill my own food. As a land locked child I (naturally) loved fish. I have always had unnatural, and expensive tastes, and my love for fish was part of this. My uncle loved fish as well, so much so he caught them himself. I was unsure of this practice. As much as I loved things like fish stick I imagined I would find them less tasty if I was distracted with the burden and guilt of killing them myself. I loved my uncle, and even as a child I wanted to be an outdoorsy gal. Everybody like an outdoorsy girl! So one blisteringly, hot, spring day we went to the local park lagoon to fish. This was no crystal, blue lagoon. This was the most frightening body of water you can imagine to pull your dinner out of. It was the murky equivalent to pulling a pork chop out of a steamy dumpster.
My concern grew when a shining hook appeared instead of a net. I clearly had no idea what this ordeal would entail. Upon that hook my uncle placed a piece of Ball Park Frank on the hook. All I could think is "That's not Kosher!”Fishing is not a good sport for those with A.D.D. I did not enjoy waiting for some fool fish to eat the soggy hot dog at the end of my hook.I did take this time to rehearse the excuse I would use should I catch a fish, so that I could release it back into the wild. My top two were: “ Eww, that fish is definitely cross-eyed.That can be a symptom of toxic waste exposure.” and “That fish is way too skinny.” Thankfully,I caught nothing that day. I never fished again and from now on I leave it to those who love to do it. I will stick to cooking and eating it. Despite my love for sweet treats I have a great, and almost obsessive love for healthy eating. This is one the most simple and lovely fish dishes I make. I have chosen salmon but you can use your fish of choice, or your most recent catch .Here is my recipe for steamed salmon.
Steamed Salmon with Leaks
2 large leaks chopped and cleaned 1 ½ C. dry white wine 1 to 1 ½ lbs of salmon salt and pepper to taste
Place salmon skin down on a cutting board. Run your fingers over the fish to feel for the thin hair/pin bones. These bones can be pucked out by hand or with tweezers. Salt and pepper the fish.
In a pan with a lid place the cleaned and chopped leaks in the bottom. Sprinkle with sea salt. Pour wine in the bottom of the pan, and bring to a simmer. Place fish skin up in the pan. Let simmer for 10 minutes. Check with a fork. When fish is slightly flaky it is ready. Serve with leaks.
As a child I always had a deep appreciation for the first meal of the day. This was the only meal in which I did not have to eat veggies to get to the good stuff. Gooie, sticky, sweet, syrupy, jelly jams adorned most of my favorite breakfast foods which just happened to be various incarnations of spongy, buttered breads designed to encase and absorb. Pancakes, waffles and French toast were merely the vessels that delivered the sweet delights. My favorite time in the world to explore this blessed meal was while we were traveling. This was the perfect opportunity to escape my mother valiant attempts at substituting the fat and sugar for whole grains and a variety of healthy alternatives. It was a special treat to be able to order fluffy, light and far from whole grain pancakes and receive what looked like a gravy boat of heavy, sweet amber maple syrup to do with as I pleased. So it never occurred to me to ever order anything from a menu that did not involve sugar.
One lovely summer we traveled to Palo Alto, California and stayed at one of the most magical hotels I had ever seen. Dinah’s Shack (as it was called) was not a shack at all! My young mind was blown by this magical hotel with jungle like grounds, winding paths with hopping baby tree frogs, a lagoon like pool, and a huge Koi pond that snaked through the entire property like a dwarfed Amazon River. As a child from Arizona my eyes were widened and amazed by the green plants and wildlife. I felt like Mary Ann from “Gilligan’s Island”, except my accommodations were far better. Dinah’s Shack had a lovely pool side restaurant with a remarkable menu. There were so many items I had never ever heard of. One morning as my family, and extended family sat by the sparkling blue pool we were served breakfast. I stretched and leaned in my seat to see each plate as it was laid in front of its beaming owner. With the recognition of each dish I became increasingly proud of my decision to order cinnamon French Toast. Just then I saw a dish I did not recognize. As I recall it was my Grammy’s plate. I asked her what it was and she replied, “Eggs Benedict.” I asked her, “What's an Eggs Benedict?”
My Grammy went on to describe a dish skillfully crafted from ingredients that were (undoubtedly) imported from sophisticated food cultures like Canada, England, and Holland. This is what I believed she told me about this exotic breakfast, “Well on the bottom is an English muffin, then a piece of Canadian bacon, a poached egg, and Holland-day sauce.” She then cut a piece for me and gave me a bite. My little mind was swimming with questions! What kind of bird does a poached egg come from? How did the Canadians get their bacon to look and taste just like ham? Holland-day sauce? This is so good I want to know what their “night sauce” is like!
Even after learning the true name of the ingredients I remained impressed with this dish. I never lost the feeling that this dish was complicated, and very high brow. It would always remind me of Dinah’s Shack. So when I needed to make a breakfast/brunch dish that was fancy, and refined I of course thought of Eggs Benedict. I looked into making this dish and found it to be rather simply and heart tremblingly fattening. The first time I made it I was still eating gluten and dairy. While I was not the picture of health, or healthy choices I did find it slightly disturbing that the recipe called for several egg yolks and more than a stick of butter. All the while knowing it would drown another egg and more yoke.
After many years of tinkering with the recipe and eventually becoming unable to eat half the ingredients, I came up with a slightly less deadly way of preparing it.
There are a couple ways of assembling this dish. You are more than welcome to keep with tradition and replace the English muffin with a gluten free counterpart, but I have been known to create a bed of avocados, heirloom tomatoes, or a baked portabello mushroom instead. This does reduce the carbs, and allows you to feel full but a little less stuffed. Again feel free to place these veggies on top of a bread alternative as well. To each his own.
This recipe can be customized to fit your tastes and dietary needs. Instead of meat you can use marinated tofu, or alternatively smoked salmon is lovely. Add whatever veggies you would like though today I have used sweet, plump heirloom tomatoes, and creamy ripe avocados. I have also chosen to use wild boar bacon as a garnish instead of Canadian bacon. Wild boar bacon is incredibly lean and flavorful, and I love to blacken it a bit and sprinkle it on top. I find this technique pretty, and helpful in cutting through the layers of this dish. I highly recommend turkey bacon as well. Here we go…
Eggs Bennies (serves 2 to 4)
½ lb of (raw) wild boar bacon (alternatively you can use turkey bacon)
1 to 2 poached eggs per person
2 Heirloom Tomatoes thinly sliced
1 to 2 avocados thinly sliced
A pinch of Sea Salt
1 tablespoon of white vinegar
Hollandaise (AKA Holland-Day) Sauce
1/4 cup Earth Balance Margarine
3 egg yolks
1/8 teaspoon of garlic powder
few grains of pepper
2 tablespoons of plain soy (or soy alternative) creamer
1 tablespoon of freshly squeezed lemon juice
Separate the yokes and whites. Save the whites for the benedicts. Squeeze the lemon, and set the juice aside.
Chop, and crisp the bacon at this time. Chopping it first will help it cook faster.
Fill a large pan with water, add vinegar and salt. Allow the water to boil. Take the bowl of egg whites you have saved and gently tip the lip of the bowl in to the water allowing the egg whites to slowly drift into the water. It will create one large pool. This is ok, because we are going to use pieces of this for the dish. Make sure the water is gently boiling. Reduce heat if needed.
If you are using “bread” lightly toast it at this time. Arrange veggies on toasted bread or in place of it.
Once the egg whites have set remove from water and place on a paper towel.
Melt the margarine in a sauce pan. (you can use a double boiler if you want). Add the pepper and garlic powder. Make sure the heat is low and then briskly whisk the yolks in to the butter. It will quickly thicken, add creamer and the sauce will be smooth and ready to serve immediately. Layer veggies, egg whites, sauce, and sprinkle with bacon.
I love, I mean I love going to the grocery store. I love grocery stores in my town, I love grocery stores in your town, I love grocery stores in Chinatown. No matter what country I am in I want to see the groceries and markets! I adore looking at all the little things they carry, and what the heck is in these jars, bottles, bag and boxes? This love for the groceries dates back to my youth. I was a cowgirl in a steel cart I’d ride! Perched high in the cart our first stop would be the bakery in the Bashas’ market. Bashas’ always had a free cookie for any kid that rolled into their store (genius!) I would stare at the glowing glass display. Almost all kids get chocolate chip cookies, but not me! More times than not I would get a Mexican Wedding Cake Cookie. How could you go wrong with a baked good that has "cake" and "cookie" in the title?
Maybe it was the crunchy, crumbly sweetness that drew me. I relished every bite. It was inescapable that upon nibbling that last bite you look as if you had either been in a snow storm or you had just concluded an evening of partying at Studio 54 with The Jaggers’, and for the rest of the shopping trip your powdery mug was a badge of honor for you and a lesson to every child you passed. You could see the sense of failure and regret as they looked down at their mediocre, half eaten, chocolate chip cookie and nodded in acknowledgment of your superior cookie picking skills.
One warm and wintery day in Phoenix I went to Bashas’ and found something new behind the glass. A peppermint crunch cookie?! Was I frightened to try something new? No, not me. It looked just like a MWCC how could it be bad? It needed to be mine. I fearlessly pointed out the cookie, and the kind lady in the heinous red visor handed me one of the best cookies I would ever eat. Each time I returned I would look for that cookie, but we would never meet again.
It makes me sad to remember that day and know 2 things.
1.)The best cookie I have ever had was in 1985!
2.)I really can’t eat cookies the way I used to (which is probably a blessing).
I now find myself a bit older, and once again enjoying slightly cooler winter days, and I want some cookies! Instead of assembling the Christmas tree (that currently sits in a box on my floor) I get out the mixing bowl, the sugar, and look for that one cookie that got away.
Peppermint Crunch
1/2 c. powdered sugar
1 c. Earth Balance, softened
1 ½ t. GF peppermint extract
1 t. GF vanilla extract
1 cup rice flour
1 cup almond meal
1/4 tsp. salt
optional:
¼ C. crushed peppermint candy
Preheat oven to 325°F.
First a note on crushing candy: I don’t have a food processor…but I have a hammer! You get the idea.
In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almond meal.
Mix until dough forms. Shape into 1 inch balls, or candy cane shape. Place on ungreased cookie sheet.
Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.
You can easily make Mexican Wedding Cookies with this similar recipe:
1/2 cup powdered sugar
1 cup Earth Balence, softened
2 tsp. GF almond extract
1 tsp. GF vanilla extract
1 cup rice flour
1 cup almond meal
1/4 tsp. salt
optional:
1 cup finely chopped or ground almonds or pecans (baking instructions are the same).
1 to 1 1/2 lbs. of lean ground turkey, uncooked (I like dark turkey meat)
1 C. Chopped Fresh Basil
¼ C. Chopped shallots
½ t. Sea Salt
Ground Fresh Pepper
A dash of ground garlic powder 1 egg
1/2 cup of breadcrumbs, crunched up cereal, rice, and or mushrooms. If you use mushrooms and rice please use a ½ c. of each.
*Optional: ¼ to 1/3 C. GF Ketchup, or GF Marinara
In a large mixing bowl, mix together the uncooked ground turkey with the shallots, basil, and egg. Mix together until egg yolk has spread to all areas of the mixture (works best if you mix with your hands). Add the breadcrumbs and lightly mix around with hands (do not beat the stuff up, we just want it to get mixed!). Put into a greased loaf pan in the oven for 40 minutes at 350°F or until center of loaf reads 160°F on an instant-read thermometer.
While you are welcome to use any meat that you would like I do prefer this leaner version.
Before I was GF I was in love. I was in love with all that was fried, breaded, flaky, crunchy, and deadly, and I was love sick! When I finally went GF I lost some yummy things, but ultimately I had no choice and I am much better off. I know I can never go back but every once in awhile I pass some greasy spoon or snack shack and I take a deep whiff of the magic that is a’fryin. My most missed fried nibblie is calamari: those devilishly crispy, spicy, rubber bands of love. One day, as I was waiting for a Thai tea at my favorite Boba joint they brought out some calamari from the back. It looked so good I decided this was my next recipe to tackle.
I no longer eat fried food at all because of the wheat that coats these foods and the “dirty oil” (most restaurants do not have fryers for breaded foods, and one for non-breaded items like French fries). Besides, I shouldn’t have to mention how fattening fried food is. So my goal was not to make the same calamari I remembered from those family dinners at Olive Garden, but instead a healthier version that I can enjoy without feeling the guilt that forces me to tell myself, “Ugh, I am going to have to run tomorrow!” (though I never actually do). I opted for calamari steak!
I was able to find some beautiful and inexpensive calamari streaks at my local market. I got to work!
Calamari Steak
First rinse and lightly pat steaks dry. If they are a bit moist that is great. They should not be drippy. Heat a non stick pan with the bottom drizzled with olive oil (or oil of your choice). Heat medium/high
¾ c. of rice four
1 T. Sea Salt
1 T. Garlic Powder
Lemon Pepper to taste (I use a lot)
Mix these ingredients in the flour. Dredge these steaks in the flour seasoning mixture. Lay steaks in pan. Do not crowd these bad boys. Lightly brown each side. When they are done the edges will be slightly firm, the coating crispy and the center juicy!
One of my favorite desserts as a child was my mom's apple crisp. This dish was like a dream, crispy and cinnamonie on top and soft, and slightly tart beneath. This is a super easy alternative to apple pie and perfectly pairs with your favorite soy, almond, or coconut ice cream.
Portuguese Apple Crisp
4 cups sliced peeled granny smith apples
2/3 cup dark brown sugar
1/2 cup GF flour (I used rice flour)
1/2 cup GF oats (I use Bob'd Red Mill)
2/3 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup softened Earth Balance Margarine (or butter if you can, or like)
Preheat oven to 375 degrees. Grease an 8x8x2 pan and place granny smith apple slices in the bottom of the pan. Mix the remaining ingredients together and sprinkle evenly over the top of the apples. Bake for 30 minutes or until the top is golden and apples are sizzling.
I am lucky enough to live near a great Farmer's Market, and Chinatown. You can find great inexpensive veggies. With just a few ingredients you can make a somewhat impressive, and simple Asian meal.
Sriracha
1 T. per Serving GF Tamari
1 Package of bean thread noodles (per person)
Finely chopped fresh ginger
2 cloves of finely chopped fresh garlic
3 Cleaned and sliced bok choy
Sliced Carrots
Sliced Mushrooms (I used Oyster Mushrooms)
1 lb of cleaned and raw shrimp
Saute shrimp in a small bit of oil, ginger, 1 T. of Tamari, and garlic. Follow directions for cooking the noodles. While cooking place bok choy, carrots, a pinch of ginger and one clove of garlic to the water. This is your base. When veggies and noodles are tender plate, and place shrimp on top. You can garnish plate with sriracha if you like spice! I do love to use a little curry powder on the noodles as well. It adds a golden hue, and an exotic flavor.
