Category Archives: Snack

Egg Drop Soup

Every time I order Chinese food the first thing I get is egg drop soup. It is also the only thing I ever want when I am not feeling well. It is super easy to make and worth a try.

Ingredient:

2 Cups Chicken Broth (gluten free)
1 egg scrambled (you can use only the white of an egg if you prefer)
1/2 Tbsp of Gluten Free Soy sauce
1/2 tsp pepper
2 – 4 Tbsp chopped green onion depending on how much you like

In a pot, boil broth with soy sauce and pepper. Once liquid is boiling lower heat and add egg slowly while whisking lightly with a fork or chop stick. The egg will cook quickly and then remove soup from heat and pour into a bowl. Add green onions and serve while hot.

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BlueBerry Jam

I have started playing around with preserving food in jars. I have failed with my attempts at pickling but I seem to do well with making jam. This recipe is transferable to almost any berry. Please make sure to follow approved canning techniques to insure a safe, shelf stable product. I provided a great link for you with tons more recipes and resources if your interested:http://nchfp.uga.edu/publications/publications_usda.html

If you are from Philly then you have most likely been to one of the many great brunch places with homemade jam. I have been wanting to replicate it for a long time but was finally inspired when the market had a full flat of blueberries for $2. I adjusted the recipe’s I had by adding less sugar and no pectin. This was my first try and it came out great!!!!

Ingredients:

5 Cups blueberries (Washed, dried, stems removed)
1 1/2 Cups Sugar
Juice and zest of one lemon

I recommend reading the site I provided above for some better canning instruction but I will try to break it down below. I have taken some canning classes on canning and I can imagine it would be hard to follow with out understanding the reason behind each step. This recipe was a small batch and made 3 small jars worth. Start with the three pot set up below:

Pot 1 – Medium size pot non-reactive surface to make the jam. Place blueberries in the pot and crush. Add sugar and lemon and cook on medium heat. Continue to stir and watch the mixture so that it continues to bubble but not burn or boil over. You must stir it every few minutes. Your goal is for the mixture to become thick. It should get to the point that it wont create droplets or run easily off a cold spoon. You are looking for a consistency that slowly forms large clumps that look almost like glass forming on the spoon. Many recipes say this will take 10-15 minutes. It took me about 35 minutes but weather plays huge factor.

Pot 2- The next pot should be small with hot water for cleaning the lids. When you preserve anything in jars, the metal circle part of the lid is not re-usable. Each time you must use new lids.This is because they have a rubber lining that helps form a seal but it only works once. The jar and twisty top are good for many uses but not the flat part of the lid. In order to active the new flat top you must heat the lids to help soften the rubber. Do this by putting just the flat part of the lid in the pot with very hot water but not boiling and allow it to sit for about ten minutes before processing.

Pot 3 – Place water into the pot high enough to cover the jars with a little extra water because water will evaporate. You should use the biggest pot you own for this one like a lobster pot. Place a small towel in the bottom of the pot. This acts like a pillow to avoid the jars from breaking in the pot. Place the jars and lids in the pot and bring water to boil. Boil for ten minutes and then keep the jars in the hot water until your ready to fill.

Once the jelly cooks down and is ready to go, shut the heat off and allow it to cool for 5 minutes. Remove jars from hot water and drip dry. Fill each jar with jelly about one half inch from top. Clean the tops of the jar well with a clean towel to insure that you will make a good seal between the jar and lid. Place the lids on jars. Its important not to twist the lid on to tight because you want air to escape. A good rule is to make it finger tight.

Next, place the complete jars in the big pot of water on high heat for ten minutes. Once the water is boiling you may want to lower it a bit to keep the jars from moving to much. After ten minutes CAREFULLY remove the the jars with tongs from pot and place on counter. Its important not to put the jars on a cold surface because the sudden change in temp from the hot water to the cold counter can break the glass.

The final step is my favorite. I call it the canning musical. Once jars are out of the water you want to hear each lid make a pop sound. This insures a good seal. The sound is like the what you hear when you open a glass juice bottle. This can take up to 15 minutes depending on room temp. If you don’t hear the pop or see an indent on the top of the lid then you should keep that jar in the fridge and use it first.

Jam can stay shelf stable for up to a year but once opened should be stored in fridge. Enjoy!!!

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Bruschetta

I wanted to give some tips on a very popular recipe right now. This is one of my favorites. Tomatoes are in season right now and I could eat them all day. I was never a big fan of bruschetta because I did not see what was so special. Once I learned how to do this the right way I was shocked by the difference.

Ingredients

5 plum tomatoes
2 Tbsp olive oil
1/3 cup chopped basil
Pinch of salt
2 cloves garlic
1/2 Cup motzerl cheese *optional
1 loaf of gluten free bread ( My pick is Sweet Christine’s baget)

Slice bread and either grill or toast it. Slice raw garlic clove in half and rub all over the toast. The hot bread will release the right amount of oil from the clove. Then Lightly oil the top of the toast. Next, slice a tomato in half and gently rub the juice onto each slice. In. A separate bowl add chopped tomato with olive oil, basil and salt. If using cheese add it at this point. Mix tomatoes well with hand and top it on bread.

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Quick Coconut Ice Cream

I am always trying new ice-cream creations. I try to always make it healthy and low fat. This one worked out better then most. It Is lite, fluffy and great for summer. Best of all I came up with some great tricks to make it really easy.

Ingredients:

2 Cups skim milk
2 Tbsp fat free halt and half
5 Tbsp shredded coconut
1 tsp vanilla extract
4 Tbsp Splenda
1/2 tsp salt

Put all the ingredients in a quart size container with lid. Shake ingredients well for a few minutes. This will form a nice foam on the top. You can taste the mix at this point to make sure it is as sweet as you want. Place the mix in the ice cream maker and let it go for about 25 minutes or until it is completely frozen. Eat is right away and enjoy.
For a fun spin, what ice cream is almost done, slowly add some chocolate chips and chopped almonds for an almond joy version.

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Peanut Butter & Company

Peanut Butter is clearly one of my go-to snacks and ingredients. Low in carb and high in protein it’s hard to go wrong. I often find my self substituting Peanut Butter when butter is required in recipes both sweet and savory.

Peanut Butter & Company is a great company that makes tons of fantastic flavors and all gluten free. They sent me a whole bunch of diffrent flavors to play with and I have come up with some great stuff. Give one of the flavors a try and keep a look out for some great recipes soon to come.

Some of natural peanut butter’s health benefits are:

– Vegetarian source of protein
– Provides essential vitamins and minerals like Vitamin E, Niacin, Phosphorous & Magnesium
– Cholesterol Free
– No trans fat
– Good source of natural folic acid, an essential nutrient during pregnancy and in the prevention of heart disease
– Good source of antioxidant, offering as much as grapes, tomatoes, or blueberries

At Peanut Butter & Co. they pride themselves on providing great-tasting, all-natural, healthful products. The complete ingredients list and nutritional information for all of thier peanut butter products are available on the web site.

Check them out!!!

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Blondies

Looking to make something sweet but don’t want junk food sitting around? What would you say if I could make a Blondie with no flour, no egg and no butter but only a can of beans and a few simple ingredients?

Try using the White Chocolate Peanut Butter from Peanut Butter Company’s White Chocolate Peanut Butter to really make this recipe really something special.

Ingredients:
1 Can of white beans (drain and rinse)p

2 TBS of your favorite peanut butter ( I recommend a fun flavor like the White Chocolate from New York Peanut Butter Company)
1/4 Splenda or any sweetener you would prefer
1 tsp vanilla
1 1/2 tsp baking soda
1/2 cup quick oatmeal

This recipe is really easy. Put all the ingredients in a food processor and blend well.
Spray a loaf pan with non-stick spray and pour in batter. Bake at 350 degrees for about 20 minutes. Let it cook and then cut into squares.

*Since the recipe has no egg feel free to taste for sweetness and adjust how you would like.

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Cucumber Lemonade

One day last week, I got a text from my boyfriend while he was traveling on business. He was in a cafe and on the menu they had a cucumber lemonade. At the time he did not want to pay the $4 to buy one but texted me to see if it something I could make. I gave it a try and it turned out great.

With this hot summer I find myself always looking in the fridge for something to cool down with. I get sick of water and I am not a huge fan of things that are sugary like soda and juice. Cucumber and lemon are the best solution to making hot days a little more easy to handle.

Ingredients:

1L soda water
2 Cups ice
1/2 large cucumber peeled and chopped
Juice of two large lemons (and/or lime if you prefer)
3 Tbsp sweeter (sugar, splenda or agave honey)

In a large pitcher place the cucumbers and lemon juice. Mix them very well with a big spoon and let it stand for a few minutes. The lemon will help release the flavor from the cucumber and keep it from changing colors. Pour in the soda water and stir. Then add you sweeter if you choose to. Last, add the ice and place in fridge to cool. I purposely use a large amount of ice to decrease the carbonation a bit and to also cool it down fast. Enjoy.

* Note – If using artificial sweeter It’s important to add it at the end because the carbonated liquid and the acid from the fruit will react with the sugar in the pitcher and create a big mess.

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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