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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Roasted Persimmons

I love using seasonal food that I find in the market. Once summer rolls around the colors of the new stuff is always eye catching. Persimmons are a great side to any dish. They look like an orange tomato but when cooked, tastes like a sweet potato. This recipe is super simple a great one for kids.

I must admit I took this recipe from my boyfriend. He is an amazing cook but does not cook very often. Any dish he makes is always something to remember.

Ingredients:

3 Persimmons (cut into 1/8th chunks)

1 Tbsp. Olive oil

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

Mix all the ingredients in a bowl. Place on a foiled pan and roast at 450 degrees for 15 minutes or until chunks begin to become golden brown.

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Elvis Morning Smoothy

Life has been so crazy and with the heat I needed a fun quick breakfast. Smoothies are something I have always had fun playing with but never have posted about.
The trick is to keep fruit frozen and be creative. Frozen bananas, berries, mango and melon work great. The frozen fruit allows you to make a cold drink with no ice. Using ice changes the consistency and melts quickly. Prepare fruit before freezing. Peel and slice mango, peel bananas and wrap in foil, wash berries etc.

Ingredients:
One cup almond milk (less if you want a thinker shake)
One frozen banana
1 Tbsp peanut butter
1 Tbsp sugar free chocolate syrup
1 tsp Splenda or any sweetener (optional)

Place all ingredients in a blender. Start on a low setting until banana begins to break up and then turn to high for a minute or two. Pour into a nice tall glass and enjoy!!!

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Moussaka

Between my mom and Jay I have seen many forms of Moussaka, it is the number one item they order when we eat at a greek restaurant. The best way I can explain it is as a Mediterranean lasagna. I never really tried it until recently and was shocked by what I had been missing. The blend of spices like cinnamon with beef and the creamy sauce was just a wonderful combination. I needed to replicate it both gluten free and a little more guilt free then the normal restaurant version. I promise it won’t disappoint!!!

Ingredients:
1 eggplant
2 medium potatoes
1 can diced tomatoes
1 pound lean ground meet ( beef, turkey, chicken or lamb)
1/4 cup red wine
1/3 chopped white onion
1/4 almond milk
4 oz of low fat cream cheese
2 1/2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
Salt and pepper
1/4 cup grated parm cheese

The first step is to microwave the potatoes whole for 3-4 minutes. The goal is to begin the potato cooking process but not to make them to soft. Allow the potatoes to cool completely and slice thin ( the thinner the better). Next, slice the eggplant into think rounds, again the thinner the better. Coat the rounds with a heavy dusting of salt and allow it to sit on a baking sheet for a bit, until you begin to see the eggplant start to release some water (could take about 15mins.) While the eggplant is sitting begin to make the meat mixture.
Begin by browning the meat with chopped onion. Drain the liquid and add tomatoes, tomato paste, wine, nutmeg, 2 tsp cinnamon, ginger, salt and pepper to taste.
To make sauce simply combine milk, cream cheese, pinch of salt and 1/2 tsp of cinnamon. Microwave for 10-15 seconds and mix well until smooth. Set aside.
Now it’s time to assemble the mosuka. Spray a baking dish with non-stick spray. Place a layer of half the eggplant on the bottom. Above the bottom layer place half the potato rounds. Then a layer of half the meat and top meat with all the parm cheese. Repeat the layers of eggplant, potato and meat. Top the whole dish with an even layer of cream cheese sauce. Cook on 350 degrees for 25 minutes cover with foil. After 25 min remove foil and broil on low for an additional 5 minutes until the top layer begins to brown.

Makes about 6 servings. Pair very well with a fresh Greek salad.

Enjoy!!!

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Zucchini Bread

Zucchini Bread is one of my boyfriends’ favorites! I was getting so tired of buying it for him in the morning and never getting to share it because it is not gluten free. It took a little work but I came up with a great recipe. It’s a blend of flours, vegetables and fruit that together make a super healthy product.

Zucchini Bread:

1/4 cup White Rice Flour
1/4 cup Brown Rice Flour
1/4 cup Chickpea Flour
1/2 cup Oatmeal
1/2 cup Yellow Cornmeal
1 egg
1/2 cup applesauce
1 medium zucchini (skin removed and shredded )
1 cup almond milk
1 tbs corn starch
1/4 teaspoon salt
1/3 cup brown sugar
1 tbs honey
2 tbs cinnamon
1 tbs nutmeg
1 tbs baking powder

In a large bowl combine all the dry ingredients (all three flours, oatmeal, corn starch, baking powder, salt, sugar and spices) and mix well. In a separate bowl combine egg, applesauce, zucchini and almond milk. Whisk wet ingredients. Next, slowly add the wet ingredients to the dry and mix well. Pour mix into a loaf pan and bake for about 30 min on 350 degrees.

Serve warm with butter 🙂

As good as my healthy version is, it will never be as good Aunt Mona’s recipe. If she could only make it gluten free 😉

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Vietnamese “Bánh mì” Sandwich

Vietnamese “bun” is a cold sandwich prepared with various proteins like chicken, pork and tofu. They are all served on a French bread with fresh herbs, peppers, carrots and cucumbers. It’s light, flavorful and very different then the tradition hoagie we are use to. In Philly we have many “bun” shops. They make for a quick and easy on the go lunch. The best part is that they usually cost under $5. Unfortunately, being gluten free makes it impossible to grab one when I want it but this recipe definitely satisfies the craving.

Sandwich:

Gluten free baguette (best you can find!! Buy my favorite at http://www.sweetchristinesglutenfree.com)
1/2 cup cilantro
1/2 cup mint
1/2 cup basil
1 Tbsp. sirarcha
2 Tbsp. Korea BBQ sauce
1 medium carrot julienned
1 small cucumber julienned
¼ cup Vietnamese express fish sauce (it’s normal fish sauce with add garlic, ginger, vinegar. )
Salt and Pepper
2 tsp. Chinese five spice
1 Tbsp. garlic powder
1 hot pepper

1 chicken breast

First marinade chicken breast with Chinese five spine, salt, pepper, garlic and 1 Tbsp of Korean BBQ sauce. Roast chicken at 500 degrees for 10 min and flip half way. While chicken is cooking give the carrots, pepper and cucumbers a quick pickle by mixing them both in a bowl with the fish sauce and some salt and let it sit for a few minutes. Once chicken is done and cool to the touch, slice thin. The last step is to build the sandwich. Layer the chicken on the bottom, then add the chopped herbs on top and then the pickles veggies. Top it off with the remaining BBQ sauce and sirarcha. Sandwich is large, cut it in half and it makes a great lunch for two.

  • Christine’s Sweets is a great bakery in PA. Christine has developed some great recipes for different breads, pizzas and many sweets. Most of her stuff can be ordered online at htttp://www.sweetchristinesglutenfree.com
    Check it out!

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Life Changing Every Day!

It’s been about four weeks since the final show aired. My life has officially become a roller coaster ride. Every 12 hours some new opportunity or connection happens. Dreaming big and working as hard as I can is really paying off. I am spending any free time I have getting as much experience as possible. I am interning at a Steven Stat restaurant and learning from some super talented chefs. I am also about to start working with my chef idol Peter McAndrews. Peter has opened a few very well know restaurants in and around Philly but what many people don’t know is that he makes at least 80% of his menu gluten free and or adjustable. I am really excited to learn from both his artistic approach and gluten free cooking.
In addition, I am officially running a gluten free tour of the Italian Market. It will start in July and reservations are highly recommended. The tour will take visitors to many special areas in the countries oldest Italian market. I wrote the tour to show people places that are commonly missed by tourists. Most important, the tour will focus on gluten free food stops. Come hungry!!!!
Many more things are in the works. My new segments on NBC start in late July. I am writing some great recipes and connecting with many gluten free vendors in the area. I am hoping to expose people to some great gluten free products that are being produced.

Not sure what’s next but possibly a book ;).

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Water ice the Philly way!!!

Second to a cheese steak, Philly is well known for water ice. It is very different from the Italian ice I grew up on. People travel long and far for Philly water ice. President Obama has come to Philly to get some of this sweet treat from my favorite shop down the street.
In my guilt free foodie cutie way I have created an easy low cal recipe that can be made at home on any hot day.

Lemon Water Ice

Juice of two lemons
4 Tbsp Splenda ( depending on the level of sweetness you want)
1 Tbsp honey
Zest of one lemon.
2 1/2 cups of water

In a pot bring all the ingredients to a low boil. Simmer an additional 5 minutes or so to reduce to a syrupy consistency. Taste and make sure you reached the level of sweetness you are looking for. Shut the flame and let it cool. For the best result I like to cool the liquid in the fridge over night. But if you want to make it the same day then just add two or three ice cubes and place in freezer for 30 min. Once cool, pour liquid in an ice cream maker for about 30 min or until it reaches the frozen level you are looking for. Serve immediately and enjoy!!!!

You can use this water ice recipe with any fruit you want. Lime juice and orange juice work great!!! It is important to always use fresh ingredients. I have used watermelon also, just blend about a cup and a half of watermelon chunks and use it in place of the fruit juice and zest. Enjoy experimenting!

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Watermelon Salad and a little special something :)

It is officially summer and I am enjoying using all the seasonal ingredients. I have started seeing tons of places serving watermelon salad and I love the idea of using fruit in savory dishes. I decided to put my own spin on it.

4 Cups cubed seedless watermelon
2-3 thai chilies
Juice of one lime
2 Tbsp white balsamic vinegar
1/2 cup chopped cilantro (mint would also work well)
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 cilantro 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 before serving.

When I made this at home, I was lucky to be able to pair it with an amazing gluten free beer. Before I went gluten free I always enjoyed a good beer. Not many good gluten free versions have been created. In Philly, there is a large number of at home brewers making some fantastic craft beer. I am very lucky to have a great friend that decided to experiment with a gluten free recipe. When I tried it, I was shocked. It was similar to a Walt Wit which is a citrusy wheat beer. It was light and crisp with hints of orange and spice. I must admit that having a friend really go above and beyond makes me feel very lucky. I am excited to see what he comes up with next and I hope that it will be sold in stores one day for anyone to try.

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