Gluten Free Healthy Food

I haven’t had much time to cook lately, but I still have my supply of lovely cooking magazines. Vegetarian Times and Cooking Light are my two current favorites. I also have a subscription to Gourmet, which I like slightly less but still find inspiration from at times. When i miraculously had a few minutes free, a few days ago I was flipping through the September issue of Vegetarian Times and stumbled across an article on crepes. I love crepes, as they are easy to make gluten free with simple substitutions and usually have plenty of protein in the form of eggs and/or milk that makes them easy to handle. You can also make them sweet or savory. I was inspired by a sweet recipe for cornmeal-blueberry crepes to come up with my own savory cornmeal crepe using some of Bob’s Red Mill new gluten-free cornmeal. I think a more finely ground cornmeal, or even corn flour might be an interesting variation on this recipe, but the flavor of a faintly sweet cornmeal crepe with tangy goats cheese and tasty veggies is not to be missed. It was difficult to find time to make the entire recipe with a fussy newborn clamoring for her own lunch, but it was nice to have a meal that didn’t come out of my freezer. The DH enjoyed this dish for lunch, and no worries, Baby Yum had her gobble fest in the end, so everyone was happy.

Gluten Free Savory Cornmeal Crepe Recipe Main Course  Alternative Grains  Corn  American

Ingredients Crepes: 1 cup GF flour mix (I used Bette hagman’s featherlight blend) 1 cup GF milled cornmeal (I used Bob’s Red Mill) 2 tbsp. sugar 1/2 tsp dried lemon zest (or 2 tbsp. fresh lemon zest) 1/2 tsp salt 3 large eggs, lightly beaten 2 cups 1% milk 3 tbsp. fresh herbs, diced (I used chives, lemon thyme, oregano, and basil) goat cheese filling one: 1/2 lb mushrooms (or as desired), cleaned and sliced olive oil salt pepper 1/4 roasted red pepper, diced filling two: 1/4 roasted red pepper,diced 1 small yellow heirloom tomato, diced salt Directions Whisk together crepe ingredients in medium or large bowl and refrigerate for 30 minutes or longer. Heat nonstick pan on medium and take 1/4 cup batter in one hand. Take nonstick pan off the burner and pour batter into pan, swirling pan so that the batter covers the bottom forming a round shape. Heat until crepe becomes golden brown on bottom (1 or 2 minutes). Turn crepe over and heat other side for one more minute or so. You can keep them warm in an 200 degree or warm oven while you prepare the rest. Meanwhile heat a cast iron pan and add a little olive oil to the pan, swirling it to cover the bottom in a thin layer. Add your mushrooms and season with salt and pepper. Leave mushrooms alone and turn when they seem nicely done on one side. saute the mushrooms on the other side and then remove from pan and reserve. To assemble crepe version one, spread a small amount of goat cheese in the center of the crepe and add sliced mushrooms and red pepper. Roll up crepe and enjoy. To assemble crepe version two, spread a small amount of goat cheese in the center of the crepe and add diced red pepper and diced tomato, sprinkled lightly with salt. Serve and enjoy! Notes Bette Hagman’s Featherlight Mix bulk recipe: 1 c. Rice flour 1 c. cornstarch 1 c. tapioca starch 1 Tbs. potato flour (NOT potato starch) Mix well.

Rating:  7 Original Source:  inspired by vegetarian times magazine recipe, adapted to be gluten free and savory. My original adaption, please do not replicate anywhere without my permission Recipe ID:  1439 Added:  August 5, 2009 Last Modified:  August 5, 2009

In my menu of the week post I mentioned that a friend had brought over a bunch of yummy gluten-free dishes for my freezer. It couldn’t have come at a better time, as I’d been eating frozen Amy’s meals for almost every meal at that point and was going slightly insane over the lack of variety. I missed home cooked meals desperately, but it’s hard to find time to make them with a newborn vying for your attention. (And so adorably, too!) Among many other things, she brought me some frozen polenta squares, which still was a world of flavor better than the nasty processed kinds in the tube… and they reminded me of a dish I’d enjoyed at a fancy restaurant in Boulder, Colorado with layers of tomato sauce, melted cheese, and spinach in a cheese sauce. I made a busy momma’s version of that dish using the polenta cubes for dinner, and the DH and I enjoyed them greatly. Why not try some yourself on a busy weekday? This recipe comes together really quickly with the polenta prepared the night before (or week! or month, if frozen). I wouldn’t have thought to freeze polenta, but it is a very nice way to extend the polenta’s life. Just defrost in microwave (carefully) and drain any liquid that seeps out. You will have to handle the polenta carefully as it will be softer after being defrosted than if you had just taken it out of your refrigerator when firm.

Polenta Spinach Lasagna Square Recipe Main Course  Corn  Italian

Ingredients 1 recipe prepared polenta, chilled until firm and cut into thin, 1/4 in. thick, 3 inch wide cubes. (Prepare according to box instructions, using veg broth instead of water if desired, and spices to taste) 1/2 tbsp. olive oil Your favorite grill seasoning (gluten-free) small bowlful of fresh spinach marinara sauce (gluten-free, of course- most are, luckily) Organic cheddar or feta cheese Directions Heat olive oil in nonstick pan on medium and swirl to evenly cover surface. Add your polenta squares and season generously with grill seasoning. Let brown and then turn. Season browned side and turn once more to set in the spices. Add spinach to one side of the pan and let wilt. To assemble, heat oven to broil. Place browned polenta squares on cookie sheet and top with wilted spinach. Drizzle with marinara sauce and top with organic cheese. Place under broiler and let cheese get melted and golden brown on top. Enjoy!

Rating:  8 Original Source:  Contents of my brain, inspired by restaurant excursion in Boulder, Co, but my original creation. Do not replicate anywhere without my permission. Thanks! Recipe ID:  1438 Added:  July 29, 2009 Last Modified:  July 29, 2009

This week I started preparing food to stock our mini-freezer for after the baby comes. I always enjoy frozen enchiladas, so I thought I’d make some. I like Amy’s gluten-free enchiladas, but they are either very rich and cheesy or a little too healthy, without much in between. Also, at least in California where I live, the price of Amy’s meals has been consistently creeping up into the $5/meal mark, which I find a bit excessive. For dinner tonight, I decided to make a healthy gluten-free enchilada filled with lots of delicious chard, tofu, and potatoes. I was inspired by Indian aloo jeera recipes (potatoes with cumin) when I prepared the potatoes using a healthy twice browning Indian technique, but I used mexican spices like epazote and chili to bring out the spirit of (Fusion) enchiladas. I’d never had potato enchiladas before, but I thoroughly enjoyed this healthy and tasty enchilada, and I think it’s going to be delicious on a night when I have no time to cook and am sick of prepared food after Baby Yum joins us. I hope you enjoy it as well!

Gluten Free Potato Tofu Chard Enchilada Recipe Main Course  Corn  Potatoes  Vegetables  Mexican

Ingredients 2 tsp. your favorite oil 3 small-medium potatoes, peeled and diced 1 tbsp. cumin 2 tsp. your favorite oil 1 yellow onion, sliced 1/2 red onion, diced 1/2 block of tofu, sliced and pressed between towel for 30 minutes, and then diced 1 1/2 cups crimini mushrooms, chopped small bunch of organic chard, cleaned and diced dried epazote (optional) chili powder (spicy) or sharp paprika (not spicy) lemon pepper 2 tbsp. butter 2 tbsp sweet rice flour 1/2 cup cream cheese (I only had whipped, lowfat) 2 cups milk (or more- until you have a satisfactory white sauce) 1/2 cup fresh chopped cilantro shredded white organic cheese, to taste (about 1/2 cup) 1/2 jar of organic GF salsa or GF enchilada sauce 1 package sprouted corn tortillas or equivalent number of homemade tortillas Directions Heat 2 tsp. oil in a nonstick pan on medium high and add your cumin. When they pop, add your potatoes and toss with cumin and a little salt, letting the potatoes brown on one side and then turning. When potatoes are browned on both sides but not cooked through, remove them from pan and reserve. Heat more oil in the pan on medium and add the onion and a little salt, letting it slowly caramelize. Turn onion as needed. When onion is almost done, move it to the side and add a touch more oil and then add your diced tofu. Brown them on one side and then turn. When the tofu is almost done, add your mushrooms and let begin to cook and release juices. Add your potatoes back in and a small amount of water and cover pan with a lid. Let potatoes cook intermingled with other ingredients. Check after pan goes dry and turn and add a little more water and cover again if needed. If potato seems almost done, add chard and seasonings to taste. Fold in and leave pan uncovered to letting chard wilt and adding more if you couldn’t fit it all in the pan. When all ingredients are cooked and seasoned to taste, remove from pan and reserve. Melt butter in pan and add gluten-free flour, combining to make a roux. Slowly whisk in milk 1/4 cup at a time and adding more as needed. After you have a nice thin sauce, add the cream cheese and let melt together, adding milk to get the quantity of white sauce you want. As the sauce thickens and you have a nice creamy texture, gently season with lemon pepper and fresh chopped cilantro. Fold reserved prepared veggies into the white sauce. Prepare a nonstick pan with a dab of oil and heat on medium-low. Pour a little salsa into a large plate and dip tortilla in salsa on both sides and then warm in the nonstick pan, browning first one side and then the other. Pour a little salsa in the bottom of a medium square pan and gently fill salsa-browned tortilla with creamy vegetables and roll into an enchilada shape. Continue preparing all enchiladas in this way. Baste with a little extra salsa and sprinkle top with shredded cheese. Bake in preheated 350 oven for 15 minutes (or longer if you prefer) and enjoy!

Rating:  7 Original Source:  Contents of my brain, please do not replicate anywhere without my permission. Thanks! Recipe ID:  1433 Added:  July 8, 2009 Last Modified:  July 9, 2009

Angela’s Kitchen is hosting the gluten-free menu of the week and the ingredient of the week is cabbage. You can find more great menus with Org Junkie.

Monday: Japanese
Fox Noodle Soup with fried tofu OR Vegetarian Okonomiyaki (with cabbage)

Wednesday: Italian
Vegetarian lasagna

Friday: Mexican
Homemade corn tortilla fajitas

Saturday: Thai
Vegetarian Pad Thai

This week has been busy, busy, busy, with the DH and I continuing to move boxes from our old place to our new place. Not only that, but I celebrated my birthday on Thursday with a trip to a very special, local Oaxacan restaurant that I will be reviewing soon. And, I’m now almost 39 weeks pregnant, so as you can imagine, I’m feeling very pregnant these days. With all this business, you might think I haven’t been cooking. Well… I have made a few dishes (for stocking the freezer) that will be appearing at the Book of Yum this week. But, there was no recipe that called my name for the Menu Swap Sunday post until I made this very easy, really delicious caramelized onion gluten-free pizza. It was born out of cravings and the limited resources in our refrigerator, but tasted great— hope you enjoy!

Two Cheddars Caramelized Onion Pizza Recipe Main Course  Alternative Grains  Italian

Ingredients 1 GF pizza Crust (I like Carol Fenster’s or Chebe for convenience) Pasta marinara sauce white cheddar, shredded (such as Whole Foods Organic) yellow cheddar, shredded (such as Tillamook) 1/2 onion, sliced thinly dash olive oil lemon pepper Directions Preheat oven to 375. Par-bake pizza crust as directed. You can start caramelizing onion if you like- put thin slices of onion on a baking sheet, drizzle with a little olive oil and season with lemon pepper. Bake for at least ten minutes or as long as it takes for onion to get soft and start browning on edges. Meanwhile, once crust is half-baked, add a thin layer of marinara sauce and sprinkle generously with cheese. Bake until cheese is melty and crust is almost done. Add caramelized onion and bake a few more minutes. Serve and enjoy!

Rating:  9 Original Source:  Original contents of my brain- please do not replicate without my permission. Thanks! Recipe ID:  1435 Added:  July 12, 2009 Last Modified:  July 12, 2009

As a gluten-free vegetarian who also happens to be pregnant, I have definitely been interested in getting more protein in my diet lately. You’ve probably seen some of the gluten-free tofu scrambles I’ve been enjoying for breakfast and lunch. But, even though I’ve been posting a lot of tofu recipes, I’ve been getting my protein from eggs, nuts, and beans as well. One of the more fun recipes I tried lately with beans channeled that old vegetarian favorite, the bean-nut loaf, in a modern way. I happened to use leftover bread from a gluten-free bakery. However, one secret to gluten-free food is that for recipes like this where you only need a bread texture but the flavor is not important, you can use ANY toasted gluten-free bread, even the mediocre processed stuff that is otherwise unpalatable. Red lentils are one of my favorites anyway, and combined with real parmesan, gluten-free bread crumbs, and veggies they resulted in a delightful and savory vegetarian “meatloaf” that both the DH and I thoroughly enjoyed. I highly recommend it for a stick-to-your-ribs dinner… and it is also great as leftovers.

Gluten Free Red Lentil Un-meatloaf Recipe Main Course  Alternative Grains  American

Ingredients 1 cup red lentils 2 cups your favorite gluten-free vegetarian broth (I used Edward and Sons Not-beef) 1 bay leaf 1 tbsp. butter or margarine 2 tbsp. gluten-free bread crumbs (food processed gluten free bread) 1/8 cup pecans, broken into medium sized pieces 2 cups grated hard parmesan cheese (use food processor) 1 small onion, chopped (scant) 3/4 cup crimini mushrooms, chopped 1 1/2 cup gluten-free bread crumbs (just toss your favorite gluten-free bread in food processor) 2 tbsp. chopped fresh parsley 1 tbsp. lemon juice 2 beaten eggs salt and pepper Directions Bring red lentils, broth and bay leaf to boil in a saucepan and then lower heat, covering. simmer for 15-20 minutes or until all liquid soaks in. Remove bay leaf. Preheat oven to 375F. Prepare 2 lb. bread pan by lining with parchment paper or aluminum foil and grease with butter or margarine. Sprinkle bottom of pan with 2 tbsp. gluten-free bread crumbs and some of the pecan pieces. In a large bowl, mix together the red lentils, parmesan cheese, onion, crimini mushrooms, 1 1/2 cup gluten-free bread crumbs, and parsley. Add the eggs and lemon juice and stir together. Season generously with salt and pepper. Carefully spoon into prepared bread pan. Use remaining pecan pieces to attractively decorate the top of the lentil loaf. Bake lentil loaf for an hour or until it has a golden brown and firm exterior. Slices will be more firm as it cools, but it tastes great hot out of the oven. We served it with mashed potatoes and arugula, or brown rice pasta in a nutritional yeast sauce. Delish! Notes Any gluten-free bread (even one you don’t care for) will work in this recipe, as long as it isn’t sweet. You could also try gluten-free waffle crumbs if they are plain or savory (buckwheat). I ground up cheese and bread in my food processor using the cheese grater hole attachment- worked very well.

Rating:  9 Original Source:  Modified from The Complete Book of Vegetarian Cooking to be Gluten-free. Please do not replicate without my permission. Thanks! Recipe ID:  1426 Added:  June 10, 2009 Last Modified:  June 10, 2009

Tuesday: Vegetarian
Lentil Roast
Mashed potatoes and vegan gravy

Wednesday: Indian
Smoked Eggplant in Creamy Sauce (healthy cuisine of India p. 91)
Rajma- Red Kidney Bean Veg Chili
Basmati Rice

Thursday: Japanese
Fried Tofu balls (Japanese Veg Cooking p. 246)
Japanese rice
Spinach with sesame sauce

Friday: Mexican
Herbed Zucchini Salad (A Taste of Mexico p. 67)
Refried Bean Tostadas (116)

I’m hosting the gluten-free menu swap this week- with a theme of PIZZA! Pizza is great because you can have as many variations as there are diets or preferences. Gluten-free Cheese pizza, vegan pizza, raw foods pizza, dessert pizza- they are all delicious forms of pizza. Really, with pizza, the only limit is your own imagination! I look forward to seeing what delicious and unique forms of pizza you all come up with. Check on future Gluten Free menu Swaps over with Cheryl at GF Goodness. You can find more great menus with Org Junkie.

Angela shared recent dishes including dairy-free, gluten-free chocolate silk pie and info on the 2009 Gluten-Free Culinary Summit in Denver or New York, respectively. She is looking forward to making my dairy-free walnut pesto recipe. (Yay!)

Wendy at Celiacs in the House found some of the new Betty Crocker Gluten Free cookie mix at her local Kroger on Friday night and were pronounced a good bargain and very tasty! Wendy is making a California Pizza Kitchen Thai Chicken pizza on a Jules Gluten Free crust. Sounds lovely!

Cheryl of GF Goodness is making a socca garbanzo bean flour pizza that sounds WONDERFUL. I forgot all about the yumminess of socca and am glad she reminded me. She is going to do the roundup for my virtual Baby Shower soon, so make sure to get your link to her if you are a participant.

Celiac Family’s Menu features grilled and slow-cooked techniques for her protein dishes. No leftovers will go to waste at this house, but instead be used in a “make-your-own-buffet” meal and homemade enchiladas. Looks like Chebe Pizza Crust mix will be coming out of the pantry this week.

Fresh Ginger has a delicious and varied international menu planned with dishes from Ethiopia and Korea as well as pizza (or their more glamorous cousin, calzones). She’s looking forward to the start of her CSA subscription next week, but in the meantime, she’ll be enjoying fresh grilled asparagus. yum!

Here are some of my favorite pizzas that I’ve made at the Book of Yum:
Gluten-Free Grilled Marguerita Pizza Recipe

Allergy-free Gluten-Free Pizza Recipe

Zucchini Crust Pizza Recipe

Japanese Mayo Corn Pizza and Thai Veg Peanut Sauce Pizza

South American Socca Recipe

Chickpea Flatbread Pizza with apple, onion and feta recipe

This week the DH and I went on a short camping trip in our gypsy van. I like to keep Chebe mixes stocked in the van because it makes it extremely easy to toss together gluten-free bread rolls or pizza with very little effort. Lately, pregnancy-induced heartburn has made tomato NOT my friend, so I brought some premade basil pesto from home (Costco brand) along with onions and yellow peppers, thinking that I might throw together a quick pizza for dinner. I was inspired by some fresh mozzarella at the store on our way out to the campground, and an entirely new pizza was born. The DH raved and raved about the pizza. I think the secret is to slice the onion extremely thinly, and let it sweeten and caramelize before you add the other ingredients. We gobbled up the first pizza that night, and it was just perfect. I made a second one (pictured) that was slightly overbaked, so the crust wasn’t as perfect as the first one, but it was still divine. If you don’t have chebe on hand, you can make any of your favorite gluten-free pizza dough and it will be just as tasty! Enjoy!

*note: You can use dairy free or dairy basil pesto. I tend to make it dairy free at home to reduce calories, but for this recipe I happened to use prepared dairy pesto. Either one is equally good, though.

Tomato free Basil Pesto Pizza with Fresh Mozzarella Recipe Main Course  Alternative Grains  Dairy  Italian

Ingredients 1 uncooked GF pizza crust (Chebe is yummy, or I like Carol Fenster’s recipe below) 1/8 cup basil pesto (pre-made or homemade) 1/2 small onion, cut in half and into thin slices 1/2 yellow bell pepper, cut into matchstick sized pieces or diced 1/2 ball of fresh mozzarella cheese, sliced Directions Bake pizza crust in 350 oven for 10 minutes and then baste with basil pesto. Sprinkle liberally with thinly sliced onion. Put back in oven for another ten minutes. Then add your bell pepper pieces and return to oven for another five minutes. Add your sliced fresh mozzarella, and bake until cheese begins to bubble on top.

Rating:  9 Original Source:  Contents of my brain, please do not replicate without my permission. Thanks! Recipe ID:  1424 Added:  June 6, 2009 Last Modified:  June 6, 2009

Adapted Carol Fenster’s Pizza Crust Recipe Alternative Grains  Italian

Ingredients 1 tablespoon dry yeast 2/3 cup brown rice flour 1/2 cup tapioca flour 2 teaspoons xanthan gum 1/2 teaspoon salt 1 teaspoon Italian herb seasoning OR “pasta seasoning” mix like Trader Joe’s 2/3 cup warm non-dairy milk (110) (rice etc.) 1/2 teaspoon sugar or honey 1 teaspoon olive oil 1 teaspoon cider vinegar Directions Preheat oven to 425 degrees F. Put a pizza stone on the bottom rack, leaving the main rack free. Combine dry ingredients in your mixer, including yeast. Then add the liquid ingredients slowly and beat the ingredients for two minutes. If the dough bounces around the mixer, it’s too dry, so add extra liquid a little at a time until it will mix smoothly. Prepare a pizza pan by greasing it either with nonstick baking spray (NO FLOUR VARIETY) or grease the pizza pan with a little olive oil. Next, take your mixed dough and either split it for two mini pizzas or use it for one large pizza. throw your dough on the pizza pan (rectangular pan for two, round for one) and take a freezer-quality ziploc bag. Either spray with nonstick baking spray OR grease with a little olive oil. Put your hand inside the bag and use it to spread the dough out into a pizza shape, giving the dough a little rim around the edge to hold the toppings. Bake for ten minutes and then remove from the oven. I like to baste the crust in oil from sundried tomato pesto. Cover the pizza with your desired toppings and then move the pizza stone to the middle rack and put your covered pizza on the pizza stone and bake it for at least ten minutes or until the pizza is done. Notes THIS PHOTO SHOWS THE HALF-BAKED DOUGH BEFORE THE second-baking on the pizza stone. After baking the second time, especially after pesto basting, the dough turns golden brown. The pizza stone really makes the dough nice and crispy so I highly, highly recommend one!

Rating:  9 Original Source:  Based on Carol Fenster’s Pizza Recipe at Savory Palate. Please do not replicate this recipe anywhere without BOTH Of our permission. Recipe ID:  1230 Added:  May 15, 2008 Last Modified:  June 7, 2009

Walnut Dairy Free Pesto Recipe Sauces & Condiments  Vegetables  Italian

Ingredients 1/2 cup walnuts 2 cups fresh basil leaves sprinkle salt 1/8 cup roasted fresh onions 1/4 cup olive oil Directions Combine ingredients in blender or food processor, drizzling in olive oil as you blend it. Taste and season with more salt or other spices if desired. Enjoy! Notes I used this pesto on a gluten-free pizza crust topped with roasted sweet potatoes, roasted potatoes, roasted red pepper, roasted onion, and even half roasted chard. Yum yum yum!

Rating:  9 Original Source:  Contents of my brain, do not replicate anywhere without my permission. Recipe ID:  1334 Added:  December 15, 2008 Last Modified:  December 18, 2008