Tag Archives: gluten free recipe

Pink Peppercorn Avocado Dressing

We have hit those long hot days of summer around my house.
When they hit, the idea of standing over a stove goes right out of my head.
Salads become the go to meals for lunch and dinner.
Most of mine get topped with some California Avocados. They are such a nutrient dense fruit, I keep them on my dining room table fruit stand as often as I can find them at the store.
I wanted a bit fancier dressing for this salad though. I gathered the cucumber and tomatoes from my own garden and wanted to respect their freshness.
Thank goodness for quick and easy.
This Pink Peppercorn Avocado Dressing recipe comes together in under 5 minutes.

Avocado half


Pink Peppercorn Avocado Salad Dressing
 
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When you want to brighten your salad, this quick to make dressing is perfect. Feel free to switch up the herbs, using whatever is fresh in your garden.
Author:
Recipe type: Salad dressing
Serves: 4
Ingredients
  • 1 ripe California Avocado
  • Yogurt
  • Dill
  • Pink Peppercorns
  • Salt (optional)
Instructions
  1. Remove the pit and skin from the avocado.
  2. Place in bowl and mash with a fork. I like to leave a few chunks, but feel free to make it smooth.
  3. Add as much yogurt as you have avocado
  4. Add a bit of dill (I used ½ teaspoon for my dressing)
  5. Add ¼ teaspoon or more pink peppercorns. I crushed half and left the others to provide a bit of crunch.
  6. Stir together and serve over salad greens, roasted chicken, chickpeas or anything else you can think off.
  7. My daughters finished off the bowl with Taro Chips.

 

 

I received free samples of California Avocados, Yipee! Since they are one of my favorite foods, I’m entering a recipe contest sponsored by California Avocados and am eligible to win prizes. I was not compensated for the 5 minutes it took to make this dressing.
#Spon

Fresh Cherry Sorghum Salad with Mint

When a recipe is inspired by fresh ingredients, in season, how can you go wrong?

This dinner or lunch salad was a gathering from the garden, from the pantry, and from a gift to meld into this.

From the pantry, Bob’s Red Mill Grains of Discovery Sorghum Grain.
Cooks up so quickly and easily. Just rinse the grain, cover with water, bring to a boil and cover. 40 minutes later, tender pearls of whole grain toothsome nutrition.

Back to the pantry for dressing ingredients and a bit more protein. My teen athletes need quite a bit to keep their bodies healthy and growing
This salad has three sources: from the sorghum 1/4 cup has 5 grams
From the chickpeas and from the pink salmon.
Feel free to leave out the salmon if you want to make this vegan or vegetarian.

The dressing is one I use frequently
1 part vinegar 1 part oil and 1 tablespoon of honey.
Quick, slightly sweet and tart all at the same time. Feel free to use a bit more oil if you like it less tart.

 

For seasonings, I went to the garden and gathered a handful of mint leaves. These are chocolate mint, but any mint would do.

The spicy sweet cooling is a nice counterpoint to the softness of the chickpeas.

Finally, lots of fresh cherries, a quick stir and dinner is served.

Fresh Cherry Sorghum Salad with Mint
 
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A quickly made and easily modified recipe starting from the nutritional powerhouse of Bob's Red Mill Grains of Discovery Sorghum grain
Author:
Serves: 4
Ingredients
  • 1 cup Bob's Red Mill Sorghum Grain- rinsed
  • 3 cups water or vegetable stock
  • ¾ cup rice vinegar
  • ¾ cup olive oil
  • 1 tablespoon mild flavored honey
  • 1 can organic chickpeas- rinsed
  • 1 can pink salmon (optional)
  • 1 cup pitted and cut in half fresh cherries (approx 2 cups whole)
  • 2 tablespoons minced mint leaves
  • 4-8 lettuce leaves (optional)
Instructions
  1. Cook sorghum following package instructions in water or stock.
  2. Place sorghum in large serving bowl.
  3. Allow to cool for 5-10 minutes.
  4. Stir together vinegar, oil and honey.
  5. Pour over the sorghum grain and stir.
  6. Place chickpeas, salmon, cherries and mint into bowl and stir again.
  7. Serve over lettuce

 

If you would like a bit more inspiration to work with Sorghum grain, try this one.

Sorghum Salad With Cucumbers — Recipes for Health

Cooking the grains until they splay helps them absorb the dressing.

 

 

Bob’s Red Mill sent me a sample of their Grains of Discovery Sorghum. Creating this recipe was all my idea. After all, I still had cherries from Stemilt to use up.

 

Blueberry Coffee Cake Gluten-Free

Friends inspire me.
Friends like Kelly from Evil Shenanigans really inspire me.
After all, her desserts are so beautiful and scrumptious.

Ok, so I know Kelly writes fluently in gluten-full land, but conversion isn’t hard.

When we attended CampBlogAway in May, I was fortunate to sit at Kelly’s table as she served her version of Blueberry Cofffee Cake.
Mind you, this is at a camp where the food never seems to stop coming.

Terrific meals that leave us fully satisfied while learning so much about the back of house details of blogging and brands.
But when Kelly pulled out this coffee cake, you would have thought that no one had eaten for days.
Maybe it was the crunchy sweet Almond topping that drew in the bloggers.
Perhaps it was the juicy blueberries tumbling out of the center onto the napkins and plates proffered.
Most likely it was the moans of appreciation when the first person bit into the buttery cake.
The feeding frenzy that ensued made me just a bit jealous. I watched as everyone enjoyed a piece and begged Kelly for her recipe. She made enough to share with everyone.
I begged for the recipe for conversion purposes.

When she asked if I wouldn’t mind sharing my  gluten-free version with the world, I was happy to oblige. Lucky Leaf generously supplied the pie filling for this Almond Blueberry Coffee Cake gluten free.

Love how simple the ingredient list is for this pie filling, Blueberries, sugar, water, Modified CornStarch, citric acid. It is pie filling for people who want just the fruit, not crazy chemicals.

Blueberry Buttermilk Coffee Cake
Blueberry Buttermilk Coffee Cake

Conversion was incredibly simple.
I altered the recipe to make a 9 inch square cake. halving all the ingredients to fit. My family of 4 just couldn’t finish a larger one with ease.
And I took out the oil that was used, replacing it with more butter. Our gluten-free flours just don’t hold oil in place the way that gluten does.
One of the qualities I wanted to replicate was the blueberries in the center of the cake, but alas mine fell to the bottom a bit. Take care to smooth the toasted almond slices atop the batter, and be gently adding the blueberry filling.
Not a soul cared.

Gluten-Free Blueberry Coffee Cake-Lucky Leaf
 
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Gluten-Free Blueberry Coffee Cake -Lucky Leaf A tender buttery gluten-free cake layered with toasted almonds, Lucky Leaf blueberry pie filling and a bit of spice. Perfect for a Brunch.
Author:
Recipe type: Coffee Cake, Dessert
Cuisine: American
Serves: 9
Ingredients
  • For Topping.
  • 2 tablespoons white flour mix
  • 2 tablespoons whole grain flour mix
  • ¼ cup organic cane sugar
  • 2 tablespoons chilled butter- cut into tiny cubes
  • 3 tablespoons sliced almonds Or Slivered almonds
  • ¼ teaspoon cinnamon
  • For Cake
  • 5 tablespoons butter
  • ⅓ cup brown sugar
  • ⅓ cup organic cane sugar
  • ½ cup white flour mix
  • ½ cup whole grain flour mix
  • 1 packed teaspoon pixie dust
  • ½ teaspoon baking powder
  • pinch baking soda
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 can Lucky Leaf Blueberry pie filling
  • ¼ cup almond slices-toasted
Instructions
  1. Grease a 9x9 pan
  2. preheat oven to 350 degrees(180 C or gas mark 4)
  3. Combine all ingredients for the topping, set aside.
  4. Beat together in a mixing bowl the butter and sugars till light and fluffy.
  5. Add the flours, pixie dust, baking powder, baking soda, cinnamon and salt.
  6. Combine well.
  7. Add the egg, vanilla and buttermillk.
  8. Beat for one minute.
  9. Place half the batter in the pan.
  10. Sprinkle with the toasted almonds, smoothing them over the batter.
  11. Layer the pie filling atop the toasted almonds. This will allow the filling to stay in the centerish of the cake.
  12. Cover with the remaining batter.
  13. Sprinkle the cake with the topping mixture.
  14. Place in preheated oven for 40-50 minutes till a toothpick comes out clean, the top is well browned and the cake is pulling away from the sides of the pan.
  15. Allow to cool completely before serving for the prettiest presentation, otherwise your cake will look like my picture.

 

 

Recipe Redux- Green Herbs in the Kitchen

Nettle- Some rights reserved by James Bowe
Nettles-Some rights reserved by James Bowe

This month’s Recipe Redux asked us to use a green herb in a different way, or to highlight a rarely used herb.
Nettles (Urtica dioica) are my favorite springtime herb, one that many people aren’t aware of as food, but I love in this Nettles Soup recipe.
They are a bit like the season-vibrant, bitter, prickly with just a bit of a bite from the venom.

Yes, Venom.

Stinging nettles have an interesting way of protecting their stores of Iron, Calcium, vitamin A and vitamin K all wrapped up in a non fat, high fiber package.

To get those vitamins in your body requires picking before the venom pockets are filled and steaming or sauteeing the leaves to breakdown the stingers.

What you are left with is a brilliant green powerhouse of nutrition.

So gather your gloves and long pants, look for an area that has had a bit of disturbance and pick NOW before they flower.

We routinely pick enough to blanch and keep in the freezer for this kind of soup later.

We dry the leaves for a tasty tea to help with seasonal allergies later in spring too.

Enjoy!

Twins making dinner. Yeh!

Our twins actually made the soup.
Onions browning this is what the onions look like when ready.

Winter squash, chard and turkey soup #gluten-free
This is just before you add the broth.

 

Winter Squash, Turkey and Nettle soup
 
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When the first nettles of spring sprout in Bellingham, this is the soup I make. Using the last of our stored winter squash, combined with organic turkey meat and broth, this soup satisfies
Author:
Recipe type: Soup Dinner
Serves: 12
Ingredients
  • 1 large onion-diced
  • 2 tablespoons olive oil
  • 1 turban squash or other winter squash- baked, cooled and mashed
  • 2 cups diced turkey meat
  • 2 cups chopped chard
  • 1 cup chopped nettles
  • 1 quart turkey broth
  • ½ teaspoon pepper
  • 1 teaspoon salt
Instructions
  1. Cook onion with olive oil in large deep pan till well browned and soft.
  2. Add the mashed squash, turkey meat, chopped chard and nettles.
  3. Cook till the greens become bright and vibrant
  4. Add turkey broth, salt and pepper.
  5. Cook till warmed through.
  6. Serve with bread or rice.

 

get the InLinkz code

Gluten-Free Blueberry Crumb Pie

gluten-free blueberry crumble pie
Blueberry Crumble Pie, Gluten-Free

National Pie Day is today.

Yes, I know it isn’t 3/14.

But the American Pie Council says that it is today, and who can argue with them?

This gluten-free blueberry crumb pie was actually made for my husband last Friday as a congratulations for getting through a very busy week at work.  We have so many things in the juggle right now.

We are making a local move into Bellingham from Sudden Valley.

Our office will be moving within Bellingham by March 1st.

So it will be a bit quiet here for a couple of weeks.

Time to bake a pie and enjoy!

Gluten-Free Blueberry Crumb Pie
 
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Combining the best of fresh blueberries, and walnut crumb topping, this pie can make a party truly special, or breakfast a real treat.
Author:
Serves: 8
Ingredients
  • 112 grams (1 stick) butter- softened
  • 5 grams (1/2 teaspoon)cinnamon
  • 2 grams (1/4 teaspoon) salt
  • 75 grams organic cane sugar
  • 75 grams whole grain flour mix
  • 125 grams walnuts- chopped finely
  • !Filling
  • Frozen blueberries to heapingly fill the pan
  • ¼ cup organic cane sugar
  • ¼ cup sweet rice flour
  • 2 tablespoons lemon peel grated.
  • pinch of cinnamon
  • One batch pie crust with egg or vegan or butter crust
Instructions
  1. preheat oven to 425
  2. roll out pie crust to fit pan, fluting the edge decoratively
  3. Stir together the filling mixture,
  4. Pour into prepared pan
  5. Stir together the crumb mixture, till it holds together well
  6. Place blobs of the crumb mixture over the blueberries, making sure to leave some gaps
  7. Bake at 425 for 30 minutes
  8. Reduce oven heat to 350 and bake an additional 30 minutes.
  9. Allow to cool completely before serving.

And if you want a few other options for pies, try these:

Kate McDermott’s new Gluten-Free Vegan pie crust

Carol Kicinski’s Gluten-Free Pie Crust

King Arthur’s Gluten-free Pie Crust 

 

 

 

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Artichoke Dipping Sauce Recipe

Artichoke Dipping Sauce
 
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Gluten-free recipe for a sauce that I find lends itself to many recipes including dipping the steamed leaves of artichokes. Try it on a simple grilled chicken breast for a special twist.
Recipe type: sauce
Serves: 6
Ingredients
  • 1 clove garlic
  • ½ teaspoon pink peppercorns
  • 2 tablespoons Parmesan cheese
  • ¼ cup mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon capers
Instructions
  1. In a small food processor:
  2. Drop the garlic and peppercorns in first to insure that they are well chopped or just grind the peppercorns first
  3. Add all the other ingredients.
  4. Whirl for a moment or till smooth