Tag Archives: gluten free

Carrot Kugel – Gluten Free

I loved noodle kugel as kids. Something about a sweet side dish alway gets me. Since gluten free noodles do not bake well and are something I try to avoid I came up with a much healthier, guilt free version. Filled with only good stuff you will be happy to watch your family gobble this one up.

Ingredients –

1 Peel Sweet Potato

2 Carrots

1 Apple

1/3 Cup White Raisins

2 Eggs

2 Pieces Gluten Free Matzo

1 Tsp Cinnamon

1 Tbs Honey* Optional

1/2 Tbs Lemon Zest

1 Tbs Fresh Lemon Juice

Start by grating potato, carrot and apple all into a large bowl. Add lemon juice and mix well to help keep bright color. Add cinnamon, zest, raisins, eggs. Add honey if you want to make it sweet but no needed. Mix well. Place Matzo in a food processor and grind into crumbs. Add matzo to mix and combine well. Place mix in a sprayed baking dish and bake at 350 degrees for an hour. I cooked it uncovered for the first 30 minutes and then covered it for the remaining 30 minutes. Cooking time will depend a little on the height of the dish you are using so make sure to watch. Serve in nice slices or square either cold or warm. Enjoy!

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Edamame Guacamole

I was asked to make a healthy guacamole recipe for on online clip and I had never even heard of. Edamame is packed with good vitamins and protein. The texture is more chunky then regular avocado guacamole but if would prefer it more smooth add a small amount of yogurt or oil. Super simple and totally worth a try!

Ingredients:

2 Cup Edamame
Juice of 1 Lime
1 tap Salt
1 Chopped Tomato
1/4 Cup Chopped Cilantro

Throw everything in a food processor and blend very well. Adding oil or yogurt will create a smoother consistence.

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Heroset

I grew up eating this stuff by the bucket. Being from upstate New York I have a true love for apples in any form. Heroset is a Jewish apple dish created as a sweet spread for Matzo. Its crunchy, sweet, nutty and spiced to perfection. And I was really happy to find some amazing gluten free Matzo to go with it.

Ingredients:

5 Diced green apples with peel on (or use your favorite apple)
1/2 Tbs Cinnamon
2 Tbs Honey
2 Tbs Brown Sugar
Juice of One Lemon
1/2 Cup Red Wine
1 Cup Walnut

Dice up all the apples into small chunks and place in a big bowl with lemon juice. Mix together so that all the apples are coated well with lemon. Now I placed about 1/4 of the mix at a time into a food processor and crushed it up a bit more but this step depends on preference. Some people like larger chunks and other like it very fine. Once your done with apples add walnuts to the food processor and crush. Add nuts to the bowl of apples and add all the remaining ingredients. Combine everything together and serve with Matzo.

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Quinoa Salad

Quinoa is truly a power ingredient. Full of protein and all the good stuff. Alone it is nutty, fluffy and full of life but when combines in a number of recipes the result is outstanding. I made this recipe on Saturday at Sweet Christine’s Bakery and everyone lived it.

Ingredients:

4 Cups Cooked Quinoa
1 Cup Chopped Parsley
2 Cups Cherry Tomatoes
1 Bell Pepper Diced
1 Cucumber Seeded and Diced
1/2 Cup Olives
2/3 Cup Feta Crumbled
1 Lemon
Pinch of Salt and Pepper
1 Tbs Honey (optional)
1 Tbs Olive Oil
2 Tsp Oregano

Start by making the dressing in a large bowl. Whisk together the juice of one lemon, salt, pepper, oregano and honey. Then add diced pepper, cucumber, olives, parsley, tomatoes sliced and parsley. Mix together well. Now add quinoa and toss together well. Let it all sit for a minute so the dressing is absorbed. Last, add feta and enjoy.

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Demo Recipes and the News

Last week I was at William Sonoma in center city doing a fun demo. The wonderful folks at Greensgrow Farm gave me a great mix of goodies to use and I came up with a great recipe you can find below. They had white sweet potatoes and beets in season and I made a great little spring inspired dish of roasted potatoes, my famous pesto and a blend of beets and ricotta cheese.

The goal of this demo was to market a Cooking Class I will be teaching in May. Here more info:

Topic: Undercover Gluten-Free: Vietnamese Cuisine

Winner of NBC’s “Next Local TV Chef” competition Chef Laura Hahn will reveal gluten-free techniques! Vietnamese Food is full of fresh new flavors and is a great cuisine to learn for spring and summer cooking. In two hours you will learn how to create an entire Vietnamese meal at home for friends and family. The class will make using rice papers, rice noodles and grape leaves easy. Discover new ingredients that are surprisingly gluten free.

Recipes will include summer rolls, sauces, stuffed grape leaves and rice pudding!

Location: Greensgrow Community Kitchen at St Michael’s Lutheran Church: 2139 East Cumberland Street

They have 15 tickets remaining. Click Here to grab a spot

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As for the recipe I created at the demo. Everyone loved it!!! A great dish for any event!!!

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Ingredients:

2 Large White Sweet Potatoes

3 Tbs Pesto (my famous recipe can be found in a recent blog)

3 Tbs Butter

1/2 Tbs Garlic Powder

1/2 Tbs Onion Powder

2 tsp Salt (separated)

1 tsp Pepper

1 Cup Ricotta

3 Roasted Beets

Start by boiling potatoes for 10 minutes. Remove them, dry well and then cut into even bit size chunks. Toss in a bowl with garlic powder, onion powder, 1 tsp salt and pepper. Throw into a large pan with butter and pan fry until they begin to brown about 5 minutes. Now toss onto baking sheet and roast at 450 degrees for a few more minute. Watch the potatoes so they don’t burn. You may want to give them a toss after a few minutes of broiling. Once potatoes are nice and golden remove and allow to cool. Place into a large bowl and toss with pesto.

For the cheese you first want to slice and peel the beets. Place them in a blend and whip up. You may need a splash of milk to get it going. Then add the ricotta cheese and 1 tsp salt. Remove from blender and place in the fridge to help firm up.

Now just plate the potatoes with a nice scoop of cheese next to it. I like to add a little extra dab of pesto to go with it.

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Low Cal Protein Bar

I have wrote about my granola bars in the past but Since I make them every week I am always changing them around. I made a new one with week and they came out so great I wanted to share. Plus this one could be made nut free if needed.

Ingredients:
2 Cups Rice Crispy Cereal

1 1/2 Cup Old Fashion Oat Meal (gluten free)

1/2 Cup White Raisins

3 Tbs Peanut Butter

2 Tbs Honey

2 eggs

4 Tbs Splenda / Sugar * Optional

1 tsp Vanilla

1 tsp sal

1/3 Cup Dry Skim Milk

In one bowl mix peanut butter and honey and heat in microwave for a few second to loosen. After it cools add vanilla, salt and sugar then mix well and put it aside. In a larger bowl and oatmeal and fruit. Return to the first bowl with peanut butter and mix in eggs well then add this liquid mix to the dry bowl and continue mixing. Finally, add the rice cereal to the mix and mix everything together well. Press mixture into a square baking well greased baking dish and cook for about 15 minutes at 350 degrees until golden brown. Allow to cool and then cut into bars. Enjoy!!!!

Forgot the Sweet Potato Peanut Butter Soup

Well the other day I made a bunch of cooked sweet potatoes and made sure to leave some extra to make a creamy hearty soup. Well…. lunch time came around and I blame this on my blood sugar running low but I got everything together to make an amazing pot of soup and I completely forgot the sweet potato. It was so ridiculous that I did not realize it until Jay asked what was for lunch and I started to say African Sweet Potato Soup and I just start to laugh because I opened the fridge and found the wonderful orange chunks of potato still in the fridge. Figures… But regardless this soup was amazing.

Ingredients –

4 Tbs Peanut Butter

3 Cups Crushed Tomatoes

3/4 Cup Water

1/4 Cup Fresh Chopped Parsley

1/4 Cup Fresh Chopped Cilantro

2 Celery Stalks Chopped Fine

1 Carrot Diced

1 Tbs Honey (Optional)

1/4 Milk

1/2 Tbs Onion Powder

1 tsp Pepper

1 tsp Salt

1 Tsp Chili Powder

1/2 Tbs Mombasa Spice (African Blend)

Start by sautéing celery, carrots with onion, pepper, salt, chili powder and Mombasa spice. After a few minutes add tomatoes, honey, peanut butter, water, cilantro and parsley. Once simmering add peanut butter and mix well. Let simmer for 10 minutes and then add milk and condensed milk. Continue to cook low for another 5-10 minutes until desired consistence is reached. Serve hot with a nice salad.

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The Skinny Monto Cristo

Monto Cristo sandwiches are a popular find on Philadelphia brunch menu’s. The sweet and salt super yummy treat is always high in fat and new gluten free. Iwas making this in school and figured I would try a gluten free and guilt free version version.

It may be on the menu for Easter weekend at the bakery so come try it!

Ingredients:

4 Slices Gluten Free Bread – (Use on with a potato bread texture and I would recommend http://www.onlinebakery.co/)

4 slices Low Fat Provolone Cheese

4 Slices Turkey Breast

4 Slices Light Ham

1 Egg + 1 White

1/3 Cup Skim Milk

2 Tbs Sugar Free Maple Syrup + More for Dipping

1/2 Tbs Vanilla

1 Tbs Brown Sugar

Pinch Salt

1/3 Cup Powder Sugar for Dusting

1 Tbs Cinnamon

3 Tbs Melted Cant Believe It’s Not Butter Light

1 – 2 Tbs Orange Marmalade

Start by whisking egg, milk, vanilla, brown sugar, salt and 2 Tbs Maple Sugar together in a bowl. Place egg bowl aside and in another smaller bowl melt butter, place orange marmalade in the melted butter and mix well. With the four pieces of bread laying on a cutting board use a brush or spoon to gently spread butter mixture on one side of each slice (the buttered side will be the inside of the sandwich). Place one slice of cheese on top of each slice (it will be touching the butter mixture). Your making two sandwiches so on one add two slices of turkey and two of ham. Close the sandwich and press together well. Now you should have two complete sandwiches each with 2 slices cheese, turkey and ham. Now spray a large pan well and heat. Dip each side of the sandwich in the egg mix. Think like making French toast. Place the dipped sandwich on a hot pan and cook over a medium heat until on side browns. Spray pan again and flip. Cook until both sides are golden. Don’t burn! The bread cooks fast and the cheese may not melt. Place the sandwiches on a cookie sheet in a 3oo degree oven for 5-8 minutes until cheese is melted.

To serve- Remove from oven and cut ends off and slice on a diagonal. Sprinkle each with powder sugar and cinnamon and serve with maple syrup for dipping. Enjoy!!!

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Italian Rainbow Cookies

My favorite cookie as a kid was always the Italian Rainbow Cookies. The fun, sprinkles and choclate all in a cute package. Plus my grandmother loved marzipan and I could never get enough of the sweet almond goodness.
Living in the italian market I am surrounded my amazing baked goods. I wanted to re-creat my favorite gluten free. It came out great on the first try. This is a must have!!!

Ingredients:
Four eggs separated
1 Cup Butter Melted
8-10oz Almond Paste (marzipan)
3/4 Cup Chocolate Chips
A few drops each of blue and red food coloring
1 Cup Sugar

(The original recipe I worked from added 2 cups of almond flour and another half cup butter. I did not use it with my version but may play around with substituting some almond flour for the sugar next next time.

Start by separating eggs into two bowl. Whisk the whites until you get high peeks and place aside. To the bowl with the yolks crumble in the almond paste and mix. To the yolk and almond paste bowl add the melted butter and sugar. Mix very well until all the lumps are gone and mixture is smooth. Now fold in eggs whites and mix carefully.

Now separate this mixture into three bowls as even as possible. Mix a few drops of blue into one bowl, a few drops of red into the other and then leave the remaining bowl untouched.

Line three equally sized rectangular baking pans with wax paper and individually pour one batter into each pan. Bake at 350 degrees for about 15 minutes utile top starts to firm and before sides brown. Remove from oven and allow to cool. After ten minutes use the wax paper to remove each layer and then place them on top of each-other. Now melt the chocolate in a bowl. Spread the chocolate over entire cake with the chocolate so that the entire thing is covered. Allow the whole thing to harden in the fridge. Then slice into square pieces.

Store in fridge and slice as needed. Cake freezes well.

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