Gluten-Free Goodies

     Its getting to be my favorite time of year. World Series baseball games, college football and basketball in a college town, holiday gatherings, weeknights watching the newest season of our favorite TV shows and, if we're lucky, a few days with enough snow to make it an excuse to stay home and hibernate. There's pretty much some good reason to have a get-together and put out a few snacks and nibbles every week from now until Super Bowl Sunday! Truthfully, that's what makes me so happy to be reaching the end of autumn. I'm not even much of a sports fan or a television junkie and I get cabin fever after more than a day or two inside, but I do LOVE an excuse to make up a few favorite treats and invite our friends to stop by and enjoy them with us.  I especially like to offer our home and provide the food now that I have had to eliminate gluten from my diet. I can be confident that the good times won't be overshadowed by wondering and worrying what is safe to eat. Even if you don't want to play the role of host, there are plenty of opportunities to take some of these goodies on the road and thus ensure yourself a welcome reception at any friend's home. As an added bonus, you'll also get there knowing for certain that you'll have something "safe" to munch regardless of a food allergy or sensitivity. 

     Each of these recipes is gluten-free, simple to make, easy to entertain with, travels well and is sure to satisfy most anyone's hungry belly. You can even pack a few of them as a small holiday or hostess gift and jazz up that bottle of wine you were planning to take!

     The first, Hot Spinach-Artichoke Dip, is a favorite of just about everyone I know, except the vegans. It is made in a slow-cooker, so as long as you give yourself an hour or two to let the Crock-Pot work its magic, you'll only have to plan for about ten minutes of hands on work and the results are magnificent. Its also nice because you can turn the pot down to warm and have no worries about the dip getting cold and stiffening up.  The other two recipes may appear similar at first, but each has its own distinct character and appeals to a certain part of the palate. Sweet Spiced Nuts offer a warm, savory flavor with just a hint of sweetness, and Chili Pepitas are a terrifically addictive pop-in-your-mouth snack with a bit of a kick. Put a few scoops of these into a cellophane treat bag, tie it up with a pretty ribbon and go forth with your delicious gift...if you can resist eating them in the car before you get to the party!!

  HOT SPINACH-ARTICHOKE DIP

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (16 oz) package frozen spinach, thawed, drained and chopped
• 2 (8 oz) packages cream cheese, cubed
• 1 (8 oz) package shredded monterey jack cheese, about 2 cups*
• 1 (8 oz) package shredded mozzarella cheese, about 2 cups*
• 1/2 (8 oz) package shredded mild white cheddar cheese, about 1 cup*
• 3 tsp minced garlic
• 1/4 tsp freshly ground black pepper
• Tabasco sauce to taste (usually about 3-4 dashes)
• Corn tortilla chips, for serving

     Place cream cheese, jack cheese, mozzarella and cheddar into a 3-5 quart crock-pot. Add the chopped and drained artichoke hearts and spinach. Add the garlic, pepper and Tabasco and turn the slow cooker on to High setting. Allow to heat for 1-2 hours, until melted, stirring occasionally. Reduce temperature to Warm and serve from the crock, stirring periodically to avoid forming a "crust" on top.  Serve with plenty of corn tortilla chips for dipping. Any leftover dip can be frozen and reheats well in the microwave.

     *Be sure to use cheeses that are gluten-free, as some processed products may contain hidden sources of gluten such as coloring agents.

     Serves 12-15. Gluten-free and Vegetarian.

SWEET SPICED NUTS

• 1/2 lb shelled, unsalted nuts (any mix of walnuts, pecans, almonds or hazelnuts)
• 3/4 tsp garam masala*
• 1/2 tsp freshly ground black pepper
• salt to taste
• 1 tsp olive oil
• 1 plus 1/2 tsp brown rice syrup (or honey, if not vegan)

     Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

     Combine nuts, garam masala, pepper and salt in a large bowl, stirring well. Drizzle nut mixture with the olive oil and brown rice syrup (or honey) and toss thoroughly until nuts are evenly coated. Spread on prepared baking sheet in a single layer and bake 7-10 minutes, until lightly toasted. Allow to cool slightly before removing from pan. If storing, allow to cool completely before placing in an airtight container.

     *Garam masala is a traditional Indian spice but is readily available in most well-stocked supermarkets, in the spice aisle.

     Yields about 16 servings. Gluten-free and Vegan.

CHILI  PEPITAS

• 1 c pepitas*
• 2 tsp olive oil
• 1 tsp salt
• 3/4 tsp chili powder

     Preheat oven to 375 degrees.

     In a large Ziploc bag, combine pepitas, salt, chili powder and olive oil. Seal bag and shake vigorously to evenly coat seeds. Spread pepitas in a single layer on a rimmed baking sheet and bake in the preheated oven until you hear them begin to "pop," about 5-7 minutes.

     The recipe can easily be doubled and the toasted seeds can be stored in an airtight container for up to 2 weeks.

     *Pepitas are raw, unsalted pumpkin seeds and are widely available in the bulk department of larger grocery stores, as well as in any natural food store.

     Yields 1 cup. Gluten-free and Vegan.

     
     In addition to these fantastic, easy treats, there are a wide variety of recipes available for gluten-free snack mixes made with Chex cereals. Most of the Chex brand varieties are indeed free of gluten and the boxes are very clearly labeled for easy selection. Recipes are available on the Chocolate, Cinnamon, Honey-Nut, Corn and Rice variety packages, and can also be found at Chex.com!

Chilean Celebration

TOSSED GREEN SALAD

     Although it has been two weeks since the fantastic rescue of 33 Chilean miners who spent more than two months trapped thousands of feet below the ground, I still find myself thinking about these men and their amazing strength. They were tested physically, emotionally and spiritually to the absolute limits that most of us could ever imagine. And now that they have survived those many days in the mine, they will be tested in new ways as they are thrown into a whirlwind of celebrity that is just as unimaginable.
     In the first few days following the men's "return to life," I read many articles and updates in hopes of gaining insight to the joys and celebrations that I was sure were abundant in their hearts, as well as those of their loved ones. This has been a rare opportunity for the world to see the miracle of hope realized. That so many critical elements could come together and allow these people to survive is certainly miraculous. And how does one celebrate such an astonishing event? I couldn't help but wonder what the wives and mothers, friends and brothers of the miners were planning in honor of the occasion. I pictured huge picnics and potlucks with the entire community coming together with all the best food and drink and, I am sure, plenty of song and dance! I wished that I could be a part of it all. So I did a little research and decided to throw a celebration of my own. A mini version of the meals that were being shared all over Chile, giving thanks to the hundreds of people who worked so diligently to make the rescue a reality and to the forces of the universe that gave these men the will to thrive against all odds.

     Ours was a small festivity, just my husband and me, but my heart could not have been more full of joy and my belly could not have been more full of delicious food! I was completely unfamiliar with the culinary delights of Chile, but discovered that they are a rich combination of Latin, European and even Indian flavors. Many of the truly authentic recipes were a bit intimidating to me, not to mention hard to replicate without a bit of planning and some special ordering. Suffice it to say, Chileans make use of certain animals and certain animal parts that you just don't find in American supermarkets! I did, however, find some recipes that held true to the spirit of Chilean cooking and also appealed to my more delicate sensibilities. I can honestly say that I have never tasted anything quite so fantastically flavorful; a deep combination of sweet and spicy but with a nice full warmth rather than an overwhelming heat. I am sharing a few of the recipes that we enjoyed at our "Chilean Celebration" and hope that you will give them a try and let them lead you to experiment with more tasty dishes from a country that has given us all reason to have a little party!

     BAKED CHICKEN WITH CHILEAN BARBECUE SAUCE

• 3 boneless, skinless chicken breasts
• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 1 Tbsp minced garlic
• 1/2 c finely chopped bell pepper, any color
• 1/2 c honey
• 1/4 c worcestershire sauce
• 1 small can tomato paste
• 1 tsp dried basil
• 1/2 tsp dried rosemary
• pinch of dried oregano
• dash of Tabasco sauce (or to taste)
• 1/2 tsp salt
• 2 Tbsp dry mustard
• 1/2 c chicken broth
• 3 cups cooked brown rice, for serving

     Preheat oven to 350 degrees. Place chicken breasts in a large glass baking dish and bake for 30 minutes.
     Meanwhile, heat the olive oil in a small saucepan over medium heat. Saute onion, garlic and bell pepper for 2-3 minutes. Add all other ingredients, except the chicken broth, and simmer gently for 15 minutes, stirring every few minutes. Add the broth and continue simmering while the chicken finishes baking, about another 15 minutes.
     Allow the chicken to cool slightly, then cut it into bite sized pieces and return it to the baking dish. Pour the sauce over the chicken and toss to coat. Cover the dish tightly with foil and return it to bake in the 350 degree oven for 30 minutes. Remove the foil and bake for 15 minutes. 
     Serve over brown rice.
     Yields 4 servings.  Gluten-free.

BUTTERNUT SQUASH WITH BLAKEYED PEAS

Traditionally, this dish would be prepared using dried peas which require overnight soaking and a fairly long cook time. This is a quick version that uses canned black eyed peas and squash which has been cooked briefly in the microwave.

• 2 cans low-sodium black eyed peas, rinsed and drained
• 1 large butternut squash, peeled and cut into 1" cubes
• 2 tsp olive oil
• 1 large yellow onion, chopped
• 1/2 - 1 whole jalapeno pepper, depending on desired heat, minced
• 4 cloves garlic, minced
• 3/4 Tbsp dried oregano
• 3/4 Tbsp Spanish paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 bay leaf
• 1/4 tsp freshly ground black pepper
• 1 large tomato, chopped
• 2 c frozen sweet corn
• salt to taste, up to 1/2 tsp

     Place cut squash in a microwave safe dish with 2 tablespoons water. Cover. Microwave at full power for 5 minutes. Drain and set aside.

     In a large saucepan, heat oil over medium heat and gently saute onion, garlic and jalapeno for 2-3 minutes. Add spices and cook, stirring constantly, for 30 seconds. Add black eyed peas and tomatoes and stir to combine. Continue to cook over medium heat for 10 minutes, stirring occasionally.  Add corn and squash and cook until heated through, about 5 minutes. Taste and add salt to your liking.

     Serve as a side dish or over rice, as a vegetarian entree.

     Yields 4-6 servings. Gluten-free and Vegan!

CHILEAN CHICKEN WITH RICE, BLACK EYED PEAS & TOSSED GREEN SALAD

     Our meal was rounded out with gluten-free cornbread and a tossed green salad composed of a simple bed of greens combined with green and red grapes and chopped fresh peaches. The salad was dressed with a vinaigrette made of olive oil, Balsamic vinegar, honey and a pinch of crushed red pepper. Serve a nice cold glass of iced tea or a frozen drink of your choice and don't forget to toast "los 33," their families and all the men and women who aided in their rescue. Salud!!

    

One Way to Make Traveling The World Affordable (Part 2)

     If you have already had a chance to look at the previous post, then you get that the idea here is for those of us who haven't had the opportunity to circle the globe and see the world to bring a taste of it, at least, to our own homes. Although this is just a one-shot "trip" to Thailand for my blog, there are an endless number of great writer's/foodies who devote themselves to highlighting the cuisines of the world. If you enjoy adventuring in the kitchen as I do, I recommend checking out some of these blogs. A nice one to start with is MyHungryTum. The author, Eric, is fortunate enough to have visited many different countries and is a true food lover. He also recently listed several of his favorite blogs, each offering a unique look at the world and its wonderful variety of foods, flavors and cultures.
     As for our extended vacation in Southeast Asia, today I am giving a quick primer on Fresh Salad Rolls. Variations of this recipe are numerous and can be found in most every Asian country in one form or another. They are similar to egg rolls or Spring Rolls, but are not fried and thus have a lighter taste and can be enjoyed without the worry of the extra fats, calories and cholesterol of their crispy counterpart. Many recipes for the rolls include cellophane noodles or rice, but I prefer a simpler preparation that requires no cooking, just a little practice of working with the delicate rice paper wrappers. They are quick and easy to make, can be ready up to a day ahead of serving, and are quite versatile as they can be presented as a side dish, appetizer or even a delicious light lunch. In addition to the main recipe, I have also included a Spicy Peanut Dressing and a Sweet and Sour Dipping Sauce. As a bonus, the Peanut Dressing can be used for dipping as well and both sauces can be made well in advance and kept in airtight containers in the refrigerator for a week or more.
      

     To begin, let me offer a few words on rice paper wrappers. These are generally stocked in the Asian or International aisle of larger supermarkets and can also be purchased at any Asian grocery. They are different than egg roll wrappers, are packaged as a dry good and do not require any cooking before being eaten. They are available in a few different sizes, so you can opt to use a smaller wrapper if you are making an appetizer for a party, or choose the larger diameter (as in my recipe) if you want to pack them up in your lunch bag. They are extremely delicate and it takes a little practice to get used to working with them, but follow a few simple tips and you're sure to have fun fixing this dish. It's a great recipe to make with your friends or children as everyone can get involved as there's no need for sharp knives or hot stove tops that can be a hazard for little ones. And now...on with the show!

Thai Fresh Salad Rolls

• 12 to 15 rice paper wrappers, large diameter (about 8")
• 2 cups romaine lettuce, cabbage or napa cabbage- shredded
• 1/2 cup shredded carrot
• 1 cup mung bean sprouts (drain thoroughly if using canned sprouts)
• 1/4 cup fresh cilantro
• 1/4 cup fresh mint
• 1/3 cup lightly toasted peanuts
• 6 oz Asian flavor, marinated, baked tofu*- cut into small dice
• 1/4 cup Spicy Peanut Dressing (recipe follows)  
• Sweet and Sour Dipping Sauce (for serving)

 

      Preparing rice paper:  Fill a shallow dish (such as a pie plate) with 1-2" of very warm water.  Dampen about 15 paper towels slightly with water by stacking them and placing under the faucet, then wringing gently to remove most of the water. Alternatively, use a spray bottle to moisten each towel individually and set them aside in a neat pile. Begin by placing one paper towel on a dinner plate, this is where you will stack the prepared rice papers while you put together the filling. Now, remove one rice paper wrapper from the package and gently place it in the dish of warm water, allowing it to soak under the water for a few seconds. I usually use a count of 8, and then CAREFULLY lift the wrapper from the water being sure that it does not fold in on itself. Think of it like cling wrap, once it gets stuck to itself, you've lost it and will just have to try again! Lay the softened rice paper on your prepared paper towel and repeat the soaking process with the remaining wrappers. The recipe will not yield a full 15 rolls, but you're bound to have a few wrappers that cling or tear, so it's a good idea to have some extras for back up. Be sure to layer a moist paper towel between each wrapper to ensure that they will not be a sticky, thick stack by the time you're ready to roll. Also, finish the stack with a paper towel to help keep your top wrapper from drying out!

     On to the Filling:  To prepare the salad, or filling, start by finely chopping the carrots, sprouts, cilantro, mint and peanuts. I give them each a quick chop in the mini-processor, but if you start with shredded carrot, each ingredient is fairly quick and easy to mince up with a knife, if you prefer. Then you can simply toss all of the vegetables, the tofu and the dressing into a medium size bowl and lightly stir them to get them thoroughly combined and evenly coated with the dressing.

     Putting It All Together:  You are now ready to ROLL!! This is where the extra care in prepping your rice papers will really pay off. Be sure you have a clean, DRY area on your counter top that is easily large enough to lay out one wrapper, about a 10" square should be good. 

     Start by removing the top layer of paper towel from your wrapper stack, lifting it from the edge furthest from you and holding it near those corners while you lift and pull toward you so that the towel does not fold over on itself at all. You will see that the rice paper has either clung to the towel you just lifted, or is still neatly resting on top of the next towel on the plate. If it is on the towel you have in your hand, lay the towel down carefully on your work surface, wrapper side down,  reversing the motion you used to pick it up from the plate, so that the wrapper is now laying nice and flat on the counter top. You will be able to remove the towel and the rice paper should remain lightly adhered to the counter, ready to be filled. If your first rice wrapper remained on the second layer of paper towel, use the same gentle process described and lay the rice paper on your work area using the paper towel to assist you.

     Now, place about 1/3 cup of the prepared filling just below the center of the wrapper, in a tidy, oblong mound. Lift the bottom edge of the wrapper (the side closest to you) and fold it over the filling, tucking the salad mixture snugly against the wrapper and beginning to roll it up. When you have rolled it about half way, fold in each side (as you would a burrito) and continue to roll away from yourself until you have a compact bundle the size and shape of an egg roll. Congratulations...you've just made a Thai Fresh Salad Roll!!            

(If you find these instructions difficult to follow, there are a number of video tutorials available online that demonstrate the process step-by-step. Just use your favored search engine and enter "how to prepare spring rolls." Sometimes a video is worth a thousand words!)

     
      Repeat the rolling process until you have the desired number of Fresh Rolls or until you have used all of your filling. If you have extra salad mixture, it can be stored for a day or two in an airtight container in the refrigerator and eaten as a healthy little nibble of its own. Serve the prepared rolls immediately, accompanied by the dipping sauces, or cover them with a damp paper towel and wrap tightly with plastic wrap to store them in the fridge for up to a day before serving. 

Spicy Peanut Dressing

• 1/4 cup peanut butter (use your favorite variety, creamy or crunchy)
• 3 tsp honey
• 1/2 cup very hot water (possibly more depending on the consistency of your peanut butter)
• 2-3 cloves garlic, finely minced or grated
• 1/2 of a hot pepper of your choosing, depending on how spicy you want the dressing to be, finely minced (Up to 2 tsp of crushed red pepper flakes can be substituted if need be.)
• 1/2 Tbsp each, toasted sesame oil* and soy sauce
• scant 1/4 cup plain rice vinegar*
• salt to taste

     Combine honey and peanut butter in a small container with a tight sealing lid. Pour the HOT water over them and stir with a spoon until they begin to dissolve. Add the remaining ingredients (except salt) and seal the container. Shake vigorously for about a minute, until everything is evenly combined. Taste, and add salt if needed.
     The dressing will keep in the refrigerator for several weeks if stored in an airtight container. It will thicken up, but can be brought to room temperature and thinned by adding a small amount of boiling water, if necessary.      Yields about 1 cup.

Sweet and Sour Dipping Sauce

     

     Combine equal parts plain rice vinegar* and honey in a small container with a tight sealing lid. Season with salt and crushed red pepper flakes, to taste. Add a small amount of fresh lime juice (from 1/2 to 1 whole lime). Seal container and shake to combine. Stir in some chopped, roasted peanuts just before serving.

     * Baked tofu is usually available in the refrigerated section near other tofu products, and is typically packaged in vacuum sealed plastic. The Asian variety may be labeled "tofu kan" or "tofu lin."

     Rice vinegar and Chinese (or toasted) sesame oil are stocked in the Asian section of any large supermarket. In these recipes, choose "plain" or "unseasoned" rice vinegar which has a much more subtle character than the seasoned varieties.

NOTE: To make these recipes GLUTEN FREE, be sure to use an appropriate soy sauce and check the label on your marinated tofu. If you can't find tofu that is assuredly safe, simply substitute well drained, plain, firm or extra firm tofu; baked or not.

     For VEGAN Fresh Rolls, substitute a sweetener such as agave nectar or brown rice syrup for the honey in each of the sauces.

     Here ends our journey to Southeast Asia and the taste adventure that is Thailand. My hope is that these recipes will be the beginning of your own exploration of this fantastically flavorful cuisine and absolutely intriguing culture. Have fun and, as always, ENJOY!!

One Way to Make Traveling the World Affordable (Part 1)

     I have yet to achieve the wealth that would allow me the luxury of traveling to all of the places that I hope one day to experience first hand. However, I have found that by tasting and recreating some delicious and exotic cuisines from around the world, I can at least bring a small sense of these countries and cultures into my own home. Over the years I have enjoyed planning everything from weeknight suppers to large family gatherings with a menu centered around whichever regional theme currently intrigues me. I have picked up some great recipes from places like Northern Italy and Sicily, which are fairly commonplace for many Americans who can't lay claim to even distant Italian bloodlines, and have delved into more unfamiliar territory such as West Africa and the Caribbean. No matter what area of the world I am venturing to explore, I always have a good time researching recipes and going on the adventure of finding fantastic little ethnic grocery stores where I can stock up on ingredients and talk to people who know first-hand how to prepare these dishes, many of which I have never seen or tasted. Its truly amazing to me how fortunate we are to live in a world where people and cultures and cuisines cross every imaginable border and traveling the globe can sometimes be as simple as cooking up something tasty right in our own home!

     A request was made of me recently, by my niece, that I prepare a special birthday meal for her..."Thai food would be great!" she said. Not wanting to lose any points in the 'favorite aunt' category, I quickly went to work on finding out how to make some authentic Thai delights. I did have the benefit of having EATEN a lot of Thai food (one of my favorites when I opt for a restaurant dinner) but this was pretty much my first go at MAKING any of these deeply flavored dishes myself. I was quite surprised to find how much easier it was to prepare this meal than I had expected. I wanted to approximate the complexly layered flavors typical of Southeast Asian cooking as closely as possible, so I chose not to use any of the prepared curry pastes and packaged seasoning mixes that are widely available on supermarket shelves. I have a well stocked spice rack and was fairly certain I could create a more authentic flavor if I started from scratch. So I read a lot of recipes and a lot of reviews, tips and advice and I came up with an extensive menu sampling as many different tastes and textures as I could handle. The table included Spicy Peanut Noodles, Massaman Curry Tofu, Panang Chicken, Carrot Soup with Ginger and Lemongrass, Coconut Rice, Summer Salad Rolls and Pineapple Fried Rice. According to the guests, everything was delicious. I trust this was true because they certainly had no trouble finishing second and third helpings! I am pretty sure everyone enjoyed eating as much as I enjoyed cooking, so here are two of the top-rated recipes for you to cook up the next time you feel like taking a trip to Thailand. Today's entry is Pineapple Fried Rice, coming soon will be the recipe and a quick "how-to" on Fresh Salad Rolls and a few dips to accompany them. Look for them in Part 2 over the next few days. Happy Cooking!!

PINEAPPLE FRIED RICE

Although this dish may not be as well-known to American diners as something like Pad Thai, it is considered to many as a classic example of Thai cuisine. The fresh pineapple adds a delicate sweetness that plays well with the savory spices of curry powder and slight heat of the chili pepper. If possible, use a small red chili (usually found at Asian groceries, but not as common at the supermarket). I have listed a jalapeno as they are readily available at just about every produce section. It's a fine substitute, but the red chili adds a greater depth of flavor!

• 3 cups cooked jasmine rice (best cooked a day or two ahead, fresh rice will yield soggy results)
• 1 Tbsp canola oil
• 3 Tbsp soy sauce or Braggs Liquid Aminos, for a gluten free dish
• 2 tsp curry powder
• 2 Tbsp canola oil
• 3 shallots, sliced thinly
• 1/2 to 1 jalapeno pepper, finely chopped (remove seeds for a milder flavor)
• 2 tsp minced garlic
• 1/3 cup shredded carrot
• 2/3 cup frozen peas 
• 1/2 cup whole raw cashews
• 1/4 cup golden raisins
• 1 1/2 cups fresh pineapple chunks (or canned pineapple, drained of juices)
•  4 scallions, thinly sliced on the bias
• 1/4 cup fresh cilantro, chopped, plus a few whole leaves for garnish 
• 2-3 Tbsp water or vegetable stock, for stir frying
• 1 lime, in wedges, for serving

     1. In a large bowl, combine the cooked rice and one tablespoon oil with a fork, coating the grains evenly and breaking up as many large clumps as possible.

     2. In a small cup, dissolve the curry powder in the soy sauce (or aminos, if using). Set aside.

     3. Heat a large fry pan or wok over medium-high heat and add remaining 1-2 Tbsp oil. Saute shallots, jalapeno pepper and garlic for about 1 minute. Add the carrots, cashews and peas, plus a small amount of vegetable stock (if pan has become dry) and continue cooking for 1-2 minutes, stirring constantly.

    4. Add the rice and the soy sauce/curry mixture, toss gently to combine. Then add the raisins and the pineapple chunks. Cook for 2-3 minutes more, again stirring constantly, and remove from heat when you hear the rice begin to "pop."

     5. Adjust the seasoning by adding a dash of soy sauce if it isn't salty enough, or a squeeze of fresh lime juice if the saltiness is too strong.

     6. Sprinkle scallions and cilantro over the top and serve warm, garnished with additional cilantro leaves and lime wedges.  

     Yields 4 servings. Vegan, Gluten-Free, Delicious!