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Tag Archives: Gluten-Free

Gluten-Free (GF) recipes do not contain wheat ingredients. To earn the GF tag on this website, a recipe must be free of wheat ingredients without any substitutions. Other recipes can be made GF by using GF flour instead of regular wheat flour or using rice pasta instead of wheat pasta for example.

Debi’s Gypsy Soup

(Original source: The Moosewood Cookbook, by Mollie Katzen)

My friend Debi makes this delicious soup for her family and often brings it to parties. One of the best things about Gypsy Soup is that it is gluten-free, dairy-free and vegetarian, so it may be enjoyed by people with a variety of dietary restrictions. Most importantly, it’s full of flavor and perfect for a cold winter evening.

Preparation Time: 20-25 minutes (if you use canned chickpeas as opposed to raw)
Cooking Time: 25 minutes

Ingredients:

Spices:

  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp basil
  • 1 tsp salt
  • dash of cinnamon
  • dash of cayenne
  • 1 bay leaf
  • 1 tbs tamari sauce (Gluten-free individuals may leave out the tamari or use a gluten-free brand).

Other Ingredients:

  • 3-4 Tbsp. olive oil
  • 2 cups chopped onion
  • 2 cloves crushed garlic
  • 2 cups peeled and chopped sweet potatoes or winter squash
  • 1/2 cup chopped celery
  • 1 cup chopped fresh tomatoes
  • 3/4 cup chopped sweet peppers
  • 1 1/2 cups cooked chick peas
    • If using raw chickpeas, begin soaking 3/4 cup at least 3 1/2 hours before making the soup, and allow 1 1/2 hours for them to cook. If you are short on time, canned chickpeas work too.
  • 3 cups stock or water (Debi always uses stock, but boxed organic vegetable broth is fine).  

Instructions:

  • In a soup kettle or large saucepan saute onions, garlic, celery and sweet potatoes in olive oil for about 5 minutes.
  • Add seasonings (except tamari sauce) and the stock or water.
  • Simmer, covered, 15 minutes.
  • Add remaining vegetables and chickpeas. Simmer another 10 minutes or so-until veggies are as tender as you like them.
  • Add tamari sauce.
Chef’s Note:
“This is the most forgiving soup I have ever made. The vegetables used in this soup are flexible.  Any combination of orange and green vegetables are fine. For example, peas or green beans could replace peppers.  Carrots can be used instead of or in addition to the squash or sweet potatoes, etc. I use lots of extra veggies and broth to make a bigger pot. The only thing I treat seriously are the spices. They are what make the soup!”
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Posted by on December 1, 2014 in Soups

 

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Breakfast Power Smoothie

Dad 

In an effort to get more vegetables in my diet, I started making breakfast smoothies with spinach and kale. Unfortunately, they tasted like cardboard and were barely palatable. Then, I remembered that Dad makes himself a healthy smoothie every morning, so I asked him what he puts in it. When I made this smoothie at home, it was delicious! The orange juice masks the bitter taste of the kale. This is a perfect smoothie to drink for breakfast because the protein will stave off your hunger until lunch time, preventing you from binge eating later in the day.

 

Preparation Time: 15 minutes
Cooking Time: N/A

Ingredients:

Liquid base:

  • 16 ounces (2 cups) of fresh squeezed orange juice (NOT from concentrate)– Dad highly recommends OJ
  • You may substitute the orange juice for coconut milk OR coconut water, but the smoothie may be watered down

Fruit:

  • Add two of the following four frozen berries, depending on your tastes:
    • blueberries (10-12 berries)
    • strawberries (8 berries)
    • raspberries (8 berries)
    • pineapple (8 slices)
  • 1/2 of a banana (cut off the top stem of the banana to preserve the remaining half)
  • 1/2 of an avocado

Vegetables:

  • 3 leaves of kale (Dinosaur/Lacinato Kale is most nutritious)
  • 6 slices of cucumber
  • 6 cubed slices of carrot
  • 6-7 cubed slices of celery
  • 5 leaves (or more) of parseley

Other Ingredients:

  • 1 serving of whey protein powder
  • 6 Tbsp. of olive oil
  • Up to 5 Tbsp. of cereal (optional)

Instructions:

  • Pour orange juice into blender.
  • Add other ingredients, blending as you go.
  • Enjoy!
 
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Posted by on November 30, 2014 in Beverages, Smoothies

 

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Twice Baked Potatoes

Nana

Twice baked potatoes were a delicious treat my mother made for dinner when I was growing up. Mom used her father’s recipe, but this recipe from my maternal great-grandmother seems very similar. Mom added melted cheddar cheese to her potatoes. Twice baked potatoes are very filling, so they can be an entree or side dish depending on how hungry you are.

Ingredients:

  • Large white baking potatoes (1 potato per serving), or if very large, 1 potato per 2 servings
  • Butter or margarine to taste
  • Salt to taste
  • Milk as needed

Instructions:

  • Scrub potatoes and bake until soft when pinched (about 1 hour at 400 degrees, depending on size).
  • Cut off top of potatoes (at least 1/4 inch) and carefully scoop out insides.
  • Add considerable amount of butter or margarine and salt and mash until bumps are gone. Add milk as needed, but keep on the dry side.
  • Heap mashed potatoes into shells (skins).
  • Dot with butter and sprinkle with paprika for color.
  • Re-bake for 30 minutes.

Chef’s Tips:

  • A slicer is very helpful for mashing potatoes.
  • These can be made well in advance.
 
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Posted by on September 20, 2013 in Potatoes, Potatoes

 

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Miso Soup

Mom

Miso is a Japanese soup and it’s very healthy! When my brother and I got sick as kids, my mom used to make us miso soup instead of the traditional chicken noodle soup that most parents make. She bought raw miso and made the soup from scratch. I believe she first learned about miso during her years in Japan when my grandfather was stationed there in the Navy.

Ingredients:

  • 8 cups water (bring to boil)
  • 1 block extra firm tofu
  • 2 large carrots, cubed
  • 1 bunch scallions, chopped
  • 2 cloves garlic, chopped fine
  • 3 thin slices fresh ginger, chopped
  • Add anything else you might like

Instructions:

  • Add ingredients to boiling water.
  • Turn heat down and cook until carrots are not over-cooked, but still have a bit of a crunch.
  • Take about 1/2 cup broth into a measuring cup and add miso to taste- perhaps as much as 1/2 cup. Mix with broth- add to pot after it has stopped boiling.
  • Let sit for about 5 minutes.
  • Enjoy! Do not bring to a boil again.
 
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Posted by on January 5, 2012 in Soups

 

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Super Sweets

Adrianna

These are my sister’s version of mashed sweet potatoes. Generous amounts of butter, brown sugar, and sour cream are added to sweet potatoes/yams. If you are on a diet, I would try one of the other sweet potato recipes on this site, but if you are looking for a moment of indulgence, these fit the bill.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves 5-6

Ingredients:

  • 5-6 yams (1 yam per person)
  • 1 1/2 cubes of butter (6 sticks)
  • 1/2 cup brown sugar
  • 16 oz. whole milk or sour cream
  • Cinnamon and salt to taste

Instructions: 

  • Boil water and cook yams, leaving skin on.
  • Drain yams in cold water and peel.
  • Place yams in a bowl. Stir in butter and allow it to melt in hot yams.
  • Add cinnamon, brown sugar, and milk/sour cream.
  • Mix all ingredients using a masher or whipper until fluffy.
  • Sprinkle a little cinnamon and/or salt on top.
 

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Mashed Sweet Potatoes with Apples

I concocted this recipe for Christmas 2011, knowing I wanted to make something with sweet potatoes and apples to go with my homemade cranberry sauce and green beans. After some Google searching, I found a recipe I liked, but thought it was too bland. So, I doubled the measurements for the non-sweet potato ingredients and it was a hit!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes 4-6 servings

Ingredients:

  • 4 cups mashed sweet potatoes (about 5 medium sized sweet potatoes)
  • 1/3 cup butter
  • 2 large apples, peeled, cored, and diced (I suggest Granny Smith because the tartness of the apples offsets the sweetness of the other ingredients)
  • 1/2 cup apple juice
  • 1/4 cup brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Dash of cinnamon to taste

Instructions:

  • Prepare Sweet Potatoes:
    • Add sweet potatoes to boiling water and cook until tender. You know they are done when the skin starts to fall off in the pot).
    • Place sweet potatoes in metal strainer. Run cold water over them for a couple minutes to cool them off.
    • Once the sweet potatoes are cool enough to handle, gently peel skin off with your fingers.
    • Mash in a large bowl using a potato masher or large fork. Set aside. (Be sure to measure potatoes before mashing to confirm you have enough).
  • Prepare Apple and Butter Mixture:
    • Melt butter in a large saucepan.
    • Add diced apples and cook until tender.
  • Combine Ingredients:
    • Add apple and butter mixture to the mashed sweet potatoes and stir until well blended.
    • Stir in apple juice, brown sugar, salt, pepper, and cinnamon.
  • When ready to serve, heat over low heat until hot.
 

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“Eggs Fantastic” Casserole

Aunt Jaymie
Original Source:  Gatherings Cookbook, by The Junior League

“Eggs Fantastic” is Aunt Jaymie’s family holiday breakfast. Not the healthiest meal in the world, but everything in moderation, right? After all, the holidays only come once a year. You won’t need to eat lunch after this.

Preparation Time:
Cooking Time:

Ingredients:

  • 12 eggs
  • 1/ 3 cup sour cream
  • 1 pound bulk sausage, any type
  • 1 medium onion, chopped
  • ¼ pound fresh mushrooms, sliced
  • ½ pound cheddar cheese, grated
  • ½ pound mozzarella cheese, grated
  • ½ pound Swiss cheese, grated
  • Salt & Pepper
  • Salsa

 Instructions:

  • Beat eggs & sour cream.  Pour into buttered 13 x 9 casserole dish.  Bake at 400 degrees for 15 minutes, or until eggs are set.
  • Saute sausage, onions & mushrooms.  Season with salt & pepper.  Drain fat.  Spread meat mixture over eggs & top with grated cheeses.  Bake at 325 degrees until cheese melts & casserole is heated through, about 30 minutes.

Serving Suggestion:
Serve with salsa.

Aunt Jaymie’s Tips:
Bake the egg base the night before, sauté the sausage & grate the cheeses.  (Skip the onion & mushrooms). Then it’s quick to put together and bake.

 


 

 

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