Tag Archives: gluten free

Creamy Dressing

Now that the weather is getting really nice I am always in the mood for salad. It’s easy to just toss in some vinegar, lemon and oil but once in awhile I like to kick it up with something creaming and packed with flavor. Most store versions are a 150 calories a serving,full of fat and many times gluten. Well try making your own, you never buy the store stuff again. Promise!!!

Ingredients:
1 Cup Greek Yogurt
1/3 Cup Fresh Mint Leaves
1/2 Cup Cucumber Rounds
1/2 Tsp Salt
Lemon Zest Optional

Place everything in a food process and whip up. Goes great with everything !! If your bit a mint fan try parsley or cilantro.

Pour on any fresh salad and enjoy!!!!

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Strawberry Jam

It may not be the season but the market has been filled with strawberries all week. This is a super easy recipe and it came out AMAZING. Best jelly I have done yet. Great in oatmeal, on toast, or yogurt in the morning. Also great with a peanut butter sandwich or as a cookie center.

Ingredients-

4 (1lb) Container’s of Strawberries

2 1/2 Cups Sugar

1 (Lemon Juice and Zest)

4 (8oz Jars)

Rinse and dry all the berries. Then slice them slice them all and place in a large container with a lid. Pour in 1 Cup of the sugar, mix well and place lid on top. Leave in the fridge for 1-3 days. This will quickly break down the berries. Its great recipe because you can by the berries fresh today and it only takes a few minutes to get the first steps done and then you have up to three days to find time to can them.

When your ready set up your three pot Jar making process like below. In the one pot pour in all you strawberries and bring to boil. Add an additional cup and a half of sugar and mix well. Bring to boil and then simmer for about 30 minutes. Until it begins to reduce, hits 220 degrees and passed the glass test on the back of a spoon. Mash the mixture with a potato masher till you get the consistency you are looking for. Now add lemon zest and juice of one lemon. Cook an additional ten minutes. Now your ready to JAR!!!!!

I copy and pasted the method from my orange marm below:

This recipe makes 4 (8oz Jars). Start with the three pot set up below:

Pot 1 –Using the recipe above – In a medium size pot non-reactive surface to make the jam. 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 45 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 wet 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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Hidden Vegetable Pizza

Finding good gluten free pizza is a daily adventure. I found some already made crusts that work great but I missed making it from scratch at home. I have tried a bunch of my own blends and it was never very good but when I tried the Chebe pizza crust blend I was amazed. This stuff is amazing. It was so great I was able to hide vegetables in it and cut some of the fat to make it a guilt free pizza for the whole family.

Ingredients:

Crust –

Chebe Pizza Crust Mix

2 Tbs Olive Oil

2 Large Eggs

1/4 Milk

I did not add the cheese to the crust the box calls for*

Sauce –

1/3 Cup Crushed Tomato

1 Carrot Diced

1 Celery Stalk Diced

1/8 Cup Diced Onion

1 Tbs Oregino

1 tsp Garlic Powder

1 tsp Sugar

1/2 Tbs Tomato Paste

Cheese –

1 Low Fat Mozzarella Sticks

1/2 Cup Ricotta

1 Tbs Onion Powder

2/3 Cup Chopped Frozen Spinach Cooked and Drained

1 tsp Salt

Start by cooking onion, carrot and celery in a pot until lightly brown and soft. Add tomatoes, garlic, sugar, tomato paste and oregano cook for a few minutes. While sauce is cooking mix all the crust ingredients and knead in bowl. Spray a 14 inch round pizza pan and spread dough on top. Now top the crust with sauce. In a small bowl mix ricotta,salt, onion powder and spinach. Spread ricotta on top of the sauce in small clumps. Shred cheese sticks and top the whole pie with shredded cheese. Spray the outer crust not coated with sauce. Bake in a 450 degree oven for 15-18 minutes until golden brown. Slice and serve hot!

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Sicilian Dirty “Rice”

I have always been a fan of using cauliflower in place of rice but sometimes you really need to kick it up a notch. This is a great way to make cauliflower a base or side dish to any protein for an easy and healthy gourmet meal.

Ingredients:

1 Head Cauliflower Riced (This mens grate the whole thing on a greater or finally chop it. I promise it is worth it)

2 Tbs Capers

1 Orange Bell Pepper Chopped

1 Tbs Orange Marmalade or the Juice and Zest of half an Orange)

1 Tbs Butter

3/4 Cups Chicken Broth

10 Olives Chopped

1/3 Cup Chopped Parsley

2 tsp Salt

1 tsp Paprika

Microwave riced cauliflower for 6 minutes. While that cooks place peppers in a sprayed pot and cook. When cauliflower is done pour into the pot and add broth. Once boiling add all remaining ingredients and stir well. Cook over medium heat until liquid is gone.
Enjoy!

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“Hell-o” Fruit Salad

I am giggling while I write that title because if you knew Jay’s mom you would understand why I love this very bubbly, caring and amazing person. Ellen is always super supportive of all my endeavors regardless of what I may be up to. She knows that I take very good care of her son and that normally means feeding him well. Since Ellen was born and grew up in the Philippians I am consistently exposed to new dishes that I would have never tried. Jay often misses his mom’s best dishes and Ellen does her best at sharing the recipes for me to re-create at home. Momma Ellen will always make the best but I am told my replications are pretty good. This is another one of her famous Philippines dishes. We shared it at our Super Bowl party and it was a hit.

Whenever Momma Ellen calls it is customary to say “Hell-o”

Ingredients:

1/2 Can Condensed Sweetened Milk

1/2 Bar Cream Cheese

2 Big Cans Tropical Fruit Salad in Light Syrup

1 Big Can Sliced Peaches in Light Syrup

1 Small Can Little Oranges in Light Syrup

1 Jar Coconut Jelly (Find in Asian Store) Optional*

Start by draining all fruit very well. I placed it in a colander in the sink for 10 minutes. Place cream cheese and condensed milk in food processor or mixer and blend it together until smooth. Pour fruit in bowl and then pour milk mix on top. Mix it all together well and place in fridge for two hours before serving.

ENJOY!!!!!! Thanks Momma …

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Spinish Dip Made Lite and Easy

I have been making this for awhile and I am not sure why I never wrote out the recipe. It is a great crowd pleaser and inexpensive to make for a bunch of people. A lot of restaurants version are NOT gluten free and packed with fat. I always make a big amount and have extra to play with. Stay tuned from a bunch of leftover recipes.

Ingredient:

2 Cups Ricotta Cheese

1 Package Frozen Chopped Spinach

1/2 Onion Diced

2 Cloves Garlic Diced

Salt and Pepper to Taste

1 tsp Worcestershire Sauce

1/2 Nutmeg Ball

1 Tbs Olive Oil

Start by cooking the onions and garlic in olive oil. Add frozen spinach and cook down while mixing everything together. Drain of all the extra water and add salt and pepper then lower flame. Next, add cheese and mix well. Grate in half a nutmeg ball and add Worcestershire Sauce. Mix well and taste. Add salt and pepper if needed. You can serve warm or cold with tons of cut veggies or chips.

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Not Your Moms Casserole

Casserole’s may be an old fashion weeknight dinner solution but with a few tricks you can spice up this classic and give any traditional casserole a face lift. This is my version of a broccoli, rice and tuna casserole.

Ingredients:

1 Cup Black Rice

1 Cup Ricotta Spinach Dip ( You can use my recipe in past blogs but its a combination of cooked chopped onions and spinach mixed into one cup Ricotta chesses with added salt, pepper, nutmeg and parm cheese for taste)

4 Cups Chopped Steam Broccoli (About 1 1/2 Large Heads)

1 Can Tuna (Optional* and can be replaced chicken breast shredded)

1 Cup Skim

1 Carrot

1 Celery Stalk

1 Tbs Rice Flour

1 Small Onion Chopped

1 Tbs Cant Believe Its Not Butter

1/2 Cup Parm Cheese

1 Tbs Soy Sauce

Salt

Pepper

I cook the rice in 2 Cups of water in a rice cooker while steaming the broccoli on the upper tray. If you don’t have a rice cooker this can be done in two different pots. While rice and broccoli are cooking you can make the sauce. Start by browning onion, celery and carrots in a pan. Once browning begins add salt, pepper and butter. Add the rice flour and mix well, toasting the flour for a few minutes. Add milk and mix well, continue to cook over medium heat while string. Milk mixture will start to thicken quickly. Add ricotta cheese mixture and mix well. Cook over low heat and add soy sauce. Taste and add salt and pepper as needed. Once everything is done place tuna in a large bowl. Start by adding rice to bowl and mixing well. Add chopped broccoli and continue to mix. Last, add cheese mix to bowl and mix very well so that everything is evenly mixed. Taste one last time to make sure it does not need more salt of pepper. Press into a square casserole dish and top with parm cheese. Cook at 350 degree for about 15-30 minutes and then boil on high for 1-2 minutes to brown top. Enjoy.

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Childhood Banana Pudding

My mom made me this as a kid and it was always one of my favorite treats. It’s a great sweet and healthy ending to any meal.

Ingredients:

2 Banana
3 Tbs Reduce Fat Sour Cream
1 Tbs Sugar
1 tsp Vanilla
1/2 tsp Cinnamon
1 Tbs Sweet Condensed Milk (Optional)

Place all the ingredients in a food processor a blend well until smooth. Pour into two separate small dishes and freeze for about an hour. Serve with cool whip of whip cream on top.

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Magic Chips

Would you believe me if I said I could take the guilt out of potato chips?Discovering this recipe may have become a game changer. Potato chips are a huge weakness on mine. A normal serving of chips is only 15 but it is so hard to stop once you start. Well I have found the best guilt free and super easy chip recipe on the planet.

Ingredients:

3-4 Potatoes
1 Tbs Salt
1 Tbs Olive Oil

The most important part of this recipe is to use a mandolin or box grater slice potatoes thin into chips. Put all the sliced potatoes into a bowl, add salt, oil and mix gently by hand. Next, spray a large round dinner plant with non-stick cooking spray and lay potatoes out in one single layer on the plate. You will have enough potatoes to make 4-5 batches so take your time and make sure potatoes don’t overlap.
Time for the magic. Place one plate at time in the microwave UNCOVERED for 4 minutes. Chips will brown and get crispy. Make sure to spray the plate lightly with each batch. Enjoy!

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Chicken Étouffée

This is another one of the late night creations that Jay dreamed up. Since my lovely boyfriend is from the south with family from Louisiana I often learn to cook dishes I never had tried. I had come home from the gym planning to make some quick dinner and he was in the kitchen chopping what he calls the Cajun trio of peppers, onion and celery. I walk in the door all excited to see him in the kitchen and he yells “just in time, I need help.” As great as it is to have someone else cook for you I must admit that spending time in the kitchen together cooking and hanging out reminds me how much I love this wonderful guy and how he is the reason I have gotten to this point.

This a great dish for upcoming Mardi Gras no better way to be transported to New Orleans, the only thing missing are the beads!

Ingredients:

2 Tbs Butter

1 Tbs Brown Rice Flour

1/2 Cup Gluten Free Beer

1/2 Cup Water

2 Cups Chicken Broth

2 Cups Crushed Tomatoes

4 Chicken Thighs

1/2 White Onion Chopped

1 Pepper Chopped

2 Celery Stalks Chopped

2 Cloves Garlic Chopped

1 Tbs Salt

1 Tbs Pepper

1 Tbs Cajun Seasoning

1/4 Cup Chopped Parsley

1/2 Tbs Pepper Flakes

1 Bay Leaf

3 Cups Chopped Okra

This dish needs a little love but it’s totally worth it. Start by salting chicken and then browning chicken in the bottom of an oiled big pot. You’re not cooking it but just browning the outside. Remove chicken and set aside. Place in the butter and melt while scrapping the bits of chicken off the bottom and mixing with the butter. Now add rice flour and mix together well. You are trying to make a lose light brown paste but be very careful not to burn it. Add the water slowly with continuing to mix the flour and butter until you have a smooth consistency. Add the onion, pepper, garlic and celery and begin to cook the veggies down. Add remaining salt and all spices. After a few minutes add the beer and broth. Mix well and then add tomato broth. Now cut the chicken into small pieces and add to pot. Mix in Okra and bring to boil. Stir again well making sure to scrap the bottom and then lower to a simmer and add bay leaf and parsley. Let it cook down for about 30 minutes mixing occasional. Serve warm with rice or on its own. Enjoy!

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