Tag Archives: gluten free

Pistachio Ambrosia Salad

This recipe is to good to be fat free and low in sugar. I know I had something like this before but never tried to make it. I love pudding so anything the can kick it up a step is worth it. This wonderful green color would be great for a St. Patty Day Treat or Easter Dessert. You could also use a vanilla or butter scotch pudding with some food color to change it for any holiday. Orange pudding and chocolate chips could be fun for Halloween. Have fun with this one and enjoy.

Ingredients:

1 20 Oz Can Crushed Pineapple in Light Syrup

1 20 Oz Can Pineapple Chucks in Light Syrup

1 Box Sugar Free, Fat Free Jell-O Instant Pistachio Pudding Mix

1 Cup Mini Marshmallow

1 Cup Softened Fat Free Cool-Whip

¼ Cup Unsweetened Coconut Flakes

Place canned fruit in a large bowl and drain most of the liquid away. Add pudding and mix well for a minute. Now add marshmallows and Cool-Whip and continue to fold together. Add the coconut and mix it all to combine. Place in the fridge and allow to firm up for an hour. Serve cold with a little extra coconut to garnish.

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Injera

Don’t let them name throw you. Injera is the best kept gluten free secret. It is a yeast risen flat bread made normally made from teff flour. It is very common in Ethiopian food but its versatility could be a game changer to anyone trying to eat wheat free. It can be used as a wrap for anything sweet or savory. Or use it to dip into sauce of anykind.

Normally people use teff flour for the recipe. I used buckwheat because it cheaper and easer to find. It is also one of the flours that is super healthy and packed with protein. Don’t let the name fool you, buckwheat is gluten free.

Ingredients –

1/3 LB Buckwheat flour (About 1 1/2 Cups)

1/2 tsp Yeast

1 1/2 Cup Warm Water

Seasoning (I used onion powder, garlic powder, paprika powder and salt but you can really use your imagination on this one)

Start by mixing yeast and water in a large bowl. Mix until yeast is dissolved. Then add flour and mix well. Your looking for a thick pancake batter consistency. Now cover well and allow to sit for 45 minutes to an hour.

Once it has sat add any seasoning you want. Now you may need to add a little more water in order for my mixture to be think enough to spread or pour. Pre-heat the over to 400 degrees. Spray a large backing dish well. Now pour or spoon two a very thin round flat breads on the sheet. The round should be 5-6 inches across. Bake for about 2 minutes. Remove from over and gently place each one a cooling rack. Now repeat the whole think until you use all the batter. Make sure to spray the pan well each time to make sure they don’t stick. To serve, roll each wrap and place on a plate.

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Chinese Lemon Chicken

Lemon chicken is a wonderful combination of flavors. The sweet, sour, salty flavor pairs very well with many types of poultry. Chicken is my favorite but you can get creative and us whatever you would like.

Ingredients:

1 Chicken Breast Pounded and Cubed
1/2 Cup Sliced Mushroom
1/8 Cup Corn Starch
1 Juice Lemon
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
2 Tbsp Soy Sauce
1 tsp Chinese Five Spice
1 Tbsp Brown Sugar
1/3 Cup Water or Wine

Start by coated chicken with corn starch. In a pan add lemon, water, salt, pepper, onion powder, soy sauce, five spice, sugar and whisk together bringing to simmer . Add chicken and mushrooms and cook covered at simmer for about ten minutes. Remove cover a reduce sauce to desired constancy. Serve with rice and enjoy.

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Chipotle Chicken

I am always looking for new and fun ways to kick chicken breast up to a new level. Something about chipotle is smokey and spicy and more unique then any pepper. This recipe is fool proof and a great crowd pleaser.

Ingredients:

1/3 Cup Can Chipotle Peppers in Adobe Sauce
1/2 Cup Crushed Tomatoes
1/4 Cup Chopped Onion
2 Chicken Breast Pounded and Cut in Chunks
1tsp Salt
1 tsp Pepper
1 tsp Garlic Powder

Start by browning onion in a pan with either oil or spray. Next in a bowl season chicken with salt, pepper and garlic and then add to pan to brown. In the bowl break up peppers and mix in adobe sauce and crushed tomatoes. Add sauce to chicken, cover pot and cook on low for about ten minutes. Serve over potato or rice. Enjoy!

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Ranch Mix

From ranch seasoning to dip and everything in between I have always been a huge fan. What kid does not like carrot sticks and ranch dressing! Now you can by the seasoning mix in a little packet and do a million things with it. I was sad when I found you that it was not gluten free. But after some trial and error I figured out how to make my own. Give it a try.

Ingredients:

1 Tbs Parsley Flakes
1 Tbs Dry Dill
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Salt
1 tsp Pepper
1 Tbs Basil Optional

Mix jt all together and store in a small container.

You can you use it to spice meat like chicken wings. Mix with yogurt or mayo for a new dip or dressing. Make a great new side dish by adding it to potatoes or any fun veggie. Enjoy!!!!

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Gourmet Focaccia the Chebe Way

I really can not get enough of all the Chebe bread blends. No matter what I do it keeps getting better. This time I was testing it on my dad and he forgot it was Gluten Free. I love this stuff. Chebe makes a Focaccia Blend which is fun as a great brunch or dinner side. My recipe adds great twist to make your bread supper fancy.

Ingredients:

1 Box Focaccia Chebe Mix

2 Tbs Olive Oil

1 Cup Parm Cheese

Pinch Sugar

Pinch Salt

1/4 Tomato Sauce

2 Eggs

1 Tbs Milk

Topping

1/2 Tbs Salt

1 Tbs Truffle Oil

1/2 Basil

Mix all bread ingredients together very well by hand, kneading as you go. Press into a lightly sprayed square baking dish. Coat the top with truffle oil and make sure to brush it allover the top. Using your finger tips make a munch of shallow indents in the top of the dough. This will make a great texture and allow some of the oil to poll on top creating an interesting a great effect when it comes out of the oven. Sprinkle with salt and basil. Bake as directed on the box and then slice into sticks to serve. Great for dipping 🙂

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Homemade Lox

I have grown up loving lox. The salty flavor, bright color and creamy texture. Even the smallest amount often has a high price tag so I decided that I’d a great dish to re-do at home and make up the classic way with a wonderful gluten free bagel form Sweet Note Bakery.
Don’t be scared of this it’s easy!

1 pound fresh center cut salmon
2 Tbs Salt
2 Tbs Cure Salt (pink)
3Tbs Tbs Brown Sugar
1 Tbs Parsley

Rice and dry salmon well. Place plastic wrap on counter surface with salmon on top. Add both salts and sugar into a food processor and blend together well.
Pour half if the mixture in too on side if fish and run in. Flip and repeat on the other side. Now wrap fish well with plastic wrap and put into a casserole
dish. You need to press down the salmon and its easy to do with extra cans. Place In fridge and flip very 24 hours. Salmon is ready in about three day. All you need to do is rinse and dry well. Then slice thin to curve.

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World Famous Pesto

Ok so maybe not world famous but this stuff is really become something I am getting known for. When I make this for the bakery people go CRAZY!!!! I even have kids coming in asking for me to make anything with it. This is not your everyday pesto. Normally pesto is olive oil, basil, parm and pine nuts. Well basil is expensive and I try to do a lot of nut free because so many people have nut allergies lately. I use arugula because the natural nutty flavor adds a great complexity to the sauce that will trick anyone into thinking this stuff is some crazy expensive pre-made stuff.

Ingredients:

1 Cup Olive Oil

4 Cups Arugula

1/2 Cup Parm Cheese

1 Tbs Honey or Sugar (Optional)

1/2 tsp Pepper Flakes

1/2 Cup Basil

Place everything in blender and mix up. Adjust constancy however you would like with adding more argula to thicken or oil to make it more thin.

I use pesto on everything!! Potatoes, pasta, eggs, bread, pizza or even to just make a plate looks nice. This stuff is amazing!!!

Freeze any extra

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Fruit Salad Roll Up

Shopping at the Italian Market can really play tricks on me. I make it a point not to bring a lot of money with me but I still tend to over do it. I got home and had an insane amount of fruit. All super colorful and fresh. I wanted to make a fun snack and this is what I came up with. Its like a fruit filled spring roll. The colors are so great that it makes a great presentation.

Ingredients:

4 Rice Papers

1 Kiwi

1 Banana

1/3 Cup Blue Berries

The first thing is to prepare the fruit. I started by slicing the kiwi into rounds and then each slice in half. The banana I cut in long vertical strips. The berries I kept the same. Next I places one rice paper in warm water for a few seconds to help loosen it up. Then I place the paper flat on the table and on one end I place on piece of the banana across, top it with a layer of kiwi, then a few blue berries. Now just roll it all up tightly and place on a plate. Repeat with remaining fruit. I served with a simple yogurt and peanut butter sauce.

Try using any fun fruit you have on hand. Make sure its colorful and that the textures are various. I think strawberries would be a great addition.

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The New Gefilte Fish – Gluten Free

Unfortunately this year I was unable to meet my family for Passover because I was filming all day. I really wanted to make a nice dinner for me and Jay. Since I decided to do it all last minute and in the crazy snow storm I had to resort to the local Asian Market. It’s not like I can get the jarred stuff I grew up on because it is filled with gluten. For the first time I decide to go at it on my own and make Gefilte Fish my way. I kicked it up a step and was presently surprised at the outcome.

Ingredients:

1 Pound Salmon Steak

1 Pound Swia Fish

1 Salmon Head Chopped (I know gross but it was it is)

2 Pieces Gluten Free Matzo

2 Tbs Sugar

1 Egg

1 Tbs Salt

½ Tbs Pepper

2 Carrots Dices

1 Onion Dices

¼ Red Wine

½ Cup Fresh Parsley Diced

1/3 Cup Corn Meal

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 Tbs Paprika

The first step is to get the broth going. Place the cuts up head in the pot with about 3 QT Water. Bring to boil and add half the onion, one carrot, half the sugar, half the parsley and half the salt. Let it boil for a few minutes then lower to a simmer and cover leaving a crack. Let the sauce continue to simmer while you assemble the mixture. If you lucky to have a fish guy grind the fish for you that whould be great but otherwise cut it in to chunks (remove the bones) and place in food processor. Place all the ground meat in a big bowl. Now in another pan soften the remaining carrot, onion and parsley in red wine with remain salt and pepper. Cook down for a few mixtures until soft and then add mixture to food processor and blend well. Add the gluten free matzo to the food processor and blend together with the wine and onion mix. Place the carrot mixture in all on the bowl with the fish, along with the egg, onion powder, garlic powder, corn meal and remaining sugar. Mix it all by hand well. It should come together nicely but place in fridge for a few minutes is your would like it to be firmer.

Return to the broth and make sure it had reduced a little bit. Strain out everything in the broth and RESEVE the liquid. Place the liquid back in the pot with and of the carrots or onions. Bring it back to a simmer. Now take the fish mixture and make the small football shapes patties one by one and place gently in liquid. Hint: Working with wet hands makes this a lot easier. Place the lid back on the pot and simmer low for 15-20 minutes. Taste the liquid as go and spice if needed. The patties will float so you will need to gently turn them every few minutes. When done remove fish and extra carrots and place in a large low container. Pour liquid on top of fish and chill in fridge for a few hours. After about 8 hours liquid will firm into a jelly consistence.

Serve with horseradish in a bowl with a little broth and some fresh parsley. Enjoy

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