Monthly Archives: July 2012

Berry Blast Salad

You may have seen the Wendy’s commercial for the new berry blast salad. Every time I see it I want to run out and try it. Since not all dressing is gluten free I decided to make my own version.

Ingredients: 4 servings

2 Full Chicken Breast
1/4 cup red wine
2 Tbsp balsamic vinegar
1/4 balsamic vinegarate ( use any kind you like or your own by whisking lime juice, balsamic vinegar and a touch of olive oil)
1 head of red leaf, spring mix or Romain lettuce
1 cup raspberry
1 cup blueberry
Salt and pepper to taste
1/2 feta cheese crumbled

Salt and pepper chicken breast and let it marinade for at least one hour in red wine and 1 Tbsp of the balsamic vinegar. When ready, place in oven at 450 degrease for 15-20 minutes until cooked completely turning half way. While chicken cooks, cut and clean lettuce. Place lettuce into large bowl and toss with a little salt and pepper (restaurant trick) . In a separate bowl, combine berries with 1 tbsp balsamic vinegar and toss. When your ready to serve, mix lettuce with vinaigrette (homemade or store-bought) and portion into bowls. Top each salad with a big handful of berry mix and sliced chicken. You should be able to get a nice four portions from this recipe. Sprinkle the final product with feta cheese and enjoy.

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Tomato Bistro

As much as I love to cook, I also love to eat out and explore every restaurant that offers true gluten-free menus. I have been in search for a good slice of pizza, one that makes me question if they are a true gluten-free establishment. Well folks, I have found a treasure. The Tomato Bistro located in Roxborough is worth the trip. When my boyfriend can share a pizza with me and not make a remark about missing the “real” thing then I know that it must be good. The crust is homemade, thin, crisp and big. The toppings go from basic margherita to duck with apple butter.
Even better, the menu is more than just pizza. Tomato Bistro offers great gluten-free soups, salads, entries and dessert. I had the chance to sample some stuff not on the menu yet and it’s clear that they are continuing to grow the menu into something special. The whole menu is affordable and they offer tons of deals and daily specials.
The restaurant has a pizzaria feel to the bottum floor and a really fun sit-down restaurant upstairs. The staff is super friendly and will do anything to make your experience something special. Since its a few miles from Center City, you may need a car but they have plenty of free parking.
Give it a try and let me know what you think. I am hoping to do some stuff with them very soon so please give me some feedback.

http://thetomatobistro.com/

102 RECTOR STREET
PHILADELPHIA, PA 19127

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Food Tour

Being gluten free in Philly does not mean you must feel deprived, the oldest Italian market in the country lives in this city and is home to gluten free delicacies that are better then any cheese steak or pretzel around. Philly is the city of foodie love! Come enjoy a 2 hour food and history tour of the famous Italian Market with Laura Hahn of Next Local Chef NBC winner and GuiltFreeFoodieCutie.com blog fame.

Intimidated by the overwhelming selection of deliciousness that is the Old World Italian blended with recent Mexican and Vietnamese flair, no worries Laura as neighborhood local will take you to all the best keep secrets and the tried and true “go to” stops to fill your minds and bellies with the food and flavors of Philadelphia’s Italian Market. Don’t forget your reusable bag, since this is Philadelphia’s “SuperMarket” you can’t leave with only leftovers! Interwoven with the dishes you will hear tales of the history of the neighborhood and the families that have shaped it into the essential stop for any one that loves Philadelphia and food.

This tour has something for everyone. This tour has a heavy Gluten free focus. Think Italian food is nothing more then carbs, again you are missing out on the wealth of selection and innovations in cuisine that the Market has to offer.

Gluten what? No worries, there are regular and gluten free options through out the tour and so much enjoyment to be had you will not miss out.

Stops include but are not limited to:

Monsu

Anthony’s Coffee

Taffet’s

Rizzo Mural

Mosaics

Anastasi Fish Market

John’s Water Ice and more!!!

Reservations: Reservations required. Click Free Tour Philadelphia for reservation instructions. Groups of 6 or more must contact us before booking.

What: Please be sure to bring cash since most of the Market is CASH ONLY!! We advise $7-$10 depending on appetite.

Where: Italian Market Visitor Center at 919 S 9th St. Philadelphia, PA 19147, across from Rizzo Mural Park. http://italianmarketphilly.org/

Look for your guide with Free Tours by Foot logo.

Duration: Approximately 2 hours. Tour distance is approximately 1.5 miles (2K).

When: Every other Saturday starting July 28th at 11am.

Cost: Free – Guides work exclusively for tips (gratuities)

Leeks

Summer produce is amazing. A few months with access to inexpensive unique veggies. Leeks can be grilled, baked, broiled or cooked on a stove top. They are similar in flavor to a mild onion and texture of an endive.
For this recipe I choose to braise the leeks.

Ingredients :
3 Leeks
2 Tbls. Butter ( I use a light version but a vegan option would work just fine)
1/3 Cup White Wine
1 tsp Thyme
1/4 Cup chopped parsley
Salt and Pepper to taste

The first step is to cut the top green part of the leeks and the bottom part of the root off. This should leave with a 9 inch stalk. Give it a good rinse and slice in half. In a skillet melt butter until it bubbles. Salt and pepper the leeks and both sides and place them in butter cut side down. Give the leeks a few minutes to brown. Add wine and thyme and place lid on pan, cooking over medium heat for about ten minutes. Remove lid, sprinkle on parsley and continue to cook for a few minutes until liquid reduces. Enjoy!

If you have an leftovers, leeks go great in egg, pasta, soup or even as a pizza topping.

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Quinoa for Breakfast

I am always looking for new and quick breakfast ideas and trying to come up with something different that is low in fat, high in protein and fiber. I love quinoa for any meal but have never given it a try in morning. As the one “grain” with the highest protein I figured it makes sense to give it a try for breakfast. Unlike oatmeal, quinoa needs little added sugar or cream. The texture of the partials does not absorb all the moisture and sweetness during the cooking process like oatmeal often will. Try this in the morning and see what you think.

3 Tbsp. dried quinoa (Any color is fine, I used yellow but red is even better)

¾ Cup Water

½ tsp. cinnamon

1 Banana

½ tsp. honey

In a small dry pot, pour in dry quinoa and heat over low flame to toast. This will allow you to create a really nice flavor before adding any liquid to the pot. Move grains around and toast until a light brown color forms on the bottom grains. Next add the water bring to boil, stir and cover. Lower heat and simmer for about 5 minutes. Pick up the lid and stir, add cinnamon and allow quinoa to continue to cook with lid on for another 5 minutes or until liquid is absorbed. Remove lid, and continue to cook on low until water is almost gone. Add crushed banana and mix well. Water amount in this recipe varies depending on the humanity in the air the type of pot you are using. Your goal is for the mixture is not to be bone dry but not to have any liquid remaining in the bottom of the pot when you stir. Once the quinoa and fruit have cooked for about 2 minutes remove from heat and serve with honey on top. Enjoy!

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The first show of many!!!

I still can’t believe this is all happening so fast. I am excited to show everyone what I am all about. I have always been a fan of the Olympics so I wanted to be festive and make a healthy Olympic meal that is great on a hot summer day watching USA win some gold!!!!

Gold Medal Salmon Burger

1 ½ – 2 Pounds of Clean and Chopped Salmon Meat

One egg white

¼ Cup fresh Parsley

¼ Cup green onion chopped fine

3 – 4 Tablespoons corn meal

1 Teaspoon salt

1 Teaspoon Pepper

1/4 lemon

Broil height each side 8 min

Yogurt Sauce:

Mix ingredients below in separate bowl and reserve for serving.

1 cup plain yogurt (Greek Yogurt works best)
2 tablespoons lemon juice
2 tablespoons fresh dill (optional)
Salt and pepper, to taste

Salmon meat can come from salmon filets, steaks or even salmon belts which are usually the scraps sold at the fish market. Make sure the meat is clean, skin and bone free, and cut into chunks. Place 1/3 of the chunks in the food processor and blend. This will help give the burgers the ability to bind. Combine all the salmon and add the egg, parsley, green onion, salt, pepper and corn meal. Once meat mixture is well combined form about four patties and place on sheet tray of baking pan. Broil on high for about 8 min on each side. (Note – this can be also done on a stove top of grill but handle carefully to avoid them from breaking apart.)

Serve burgers on bun (find my gluten free favorite at http://www.sweetchristinesglutenfree.com) with lettuce, tomato and my yogurt sauce.

Watermelon Salad

4 Cups cubed seedless watermelon
2-3 hot peppers (optional)
Juice of one lime
2 Tablespoon white balsamic vinegar
1/2 cup chopped mint
Salt and pepper to taste
1/2 pound fresh feta cheese

In a bowl whisk together lime juice, vinegar, chopped pepper (seeded), salt and pepper. Pour moisture over watermelon. Then, add the mint and mix. Salad is topped with feta when serving. If the cheese sits in the dressing too long it will break apart and dissolve. Salad holds well in the fridge. Add feta cheese

Red, White and Blue Sangria

1 bottles of white wine ( I prefer Francis Coppola Winery Rosso & Bianco Pinot Grigio)

2 Cups ginger ale or lemon lime soda

1/2 – 1 cup of vodka

2 Cups mixed berries (strawberries sliced , raspberries, blueberries all work great)

First put the vodka in freezer and wine in fridge and get it cold. Clean berries and place in big glass pitcher. Pour vodka over fruit and allow it to marinate and cool in fridge for 6-8 hours. Mix in wine and soda and let it chill in fridge for an additional 2 hours. Serve over ice or frozen berries.

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Sweet Christine’s Gluten Free Bakery

Sweet Christine’s Gluten Free Bakery is officially the best gluten free bakery I have ever found. I never thought I would have had a real cookie or hamburger bun ever again. From donuts to pizza she is producing products that will shock anyone. The best part is that this stuff is not a secret, you can buy it online, in the stores, at major sport stadiums and in a lot of what I do. No matter how big this company is getting the products are all made of love. Christine’s baking is a success because her purpose is not to let any one that is gluten free feel deprived. She is always trying to create and build on what she has and to make it widely available. Everything she makes is all natural with nothing artificial. She makes it all as nutritious as possible. I am always watching my calorie intake and to have a great pizza crust coming in at 100 calories is like a work of magic. This place is a must try.

If you’re local, take a trip to her store. It’s in a great little town with fun shops, wineries and of course gluten free restaurants. Give them a try and let them know Laura sent you.

http://www.sweetchristinesglutenfree.com

Sweet Christine’s Bakery
132 West State Street,
Kennett Square, PA 19348
t. 610-444-5542

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Carrot Halvah

My love for carrots with never end, I have been addicted since I was little. I make juice, bread, cake and even pasta with them. I have even been told that I have turned slightly orange form the large amount of carrots I can eat in a week. I was introduced to this desert at a great Indian wedding. Its could be compared to a carrot pudding.

Ingredients:

2 lbs Carrots
2 Tbsp oil of any kind
2 Tbsp light butter (earth balance if vegan)
1 tsp salt
1 Tbsp honey
1/4 cup Splenda
1/3 cup brown sugar
1 tsp Cinnamon
1/2 cup yellow raisin
4 Tbsp walnut meal or any crushed nuts you have around
1/2 Tbsp corn starch

The first step is to grate carrots fine. This can be done with a hand grater or simply in a food processor. Place carrots in pan with oil and sauté on low until carrots begin to become translucent. Adding the butter a few minutes into cooking. It’s important to watch them and not to let the carrots brown. Next, add the almond milk, sugar, cinnamon, cardamom, corn starch and salt. Allow the mixture to simmer low for at least 30 minutes string occasionally. The mixture will begin very liquid but the goal is to have it reach a rice pudding like consistency. After 30 minutes add half the walnut meal, all the raisins and continue to cook for about 10 more minutes or until desired consistency is reached. When complete, allow to cool and serve with remaining walnut meal.

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Walnut Bread

This is a good one. I have been trying hard to come up with a good cake / bread recipe that had no flour. This one works great and seemed to work out like magic. I must warn you that this recipe takes a lot of love and a lot of whipping.

Ingredients:

1 1/2 cups walnut flour
4 eggs (whites and yokes separated)
1 cups sugar ( you could use less or use a smaller amount of Splenda)
2 tsp baking powder
Cinnamon optional

The first step is whisk egg yokes until light and fluffy. Slowly add sugar to yokes and continue to whip. Next, whisk egg whites until it forms big peaks. Then, go back to the yokes and add walnut meal slowly. Mix well and slowly add egg whites. Add baking powder and cinnamon. Whisk batter carefully and try to maintain a light fluffy batter. Pour into a well oiled loaf pan and bake at 350 degrees for about 40 minutes. Make sure cake is brown and slightly firm before removing from oven. Let it cool well before removing. Enjoy!

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