Italian Salad

Gluten-Free Gourmet

Green Salad

Here is a fresh green salad to brighten up your day. When this cold winter weather keeps you shut indoors, fresh vegetables are especially important to replace nutrients that come from sunshine.

Feel free to substitute your favorite veggies with any of my ingredients. I exchanged tomatoes and pimientos for the mushrooms and peppers in the original recipe, and added cheese and raisins for variety. I like the mixture of sweet and sour flavors in this Italian-style salad. It's really easy to throw together. Here's how:

Combine in a large salad bowl:

1 head green or Romaine lettuce, soaked in ice water and cut in bite-size pieces

1/2 c. frozen green beans, blanched for 3 minutes

1 small head broccoli florets, torn in bite-size pieces and blanched for 1 minute

1/2 c. cheddar or Colby cheese, cut in 1" squares, 1/4" thick

1 - 2 Roma tomatoes, cut in julienne strips

1/4 c. raisins                               1 T. diced pimientos

For the salad dressing, combine in a jar and shake well:

1/4 c. olive oil                1/4 c. canola oil

2 t. mustard                          2 t. honey

1t. basil                          1/2 t. oregano

1 t. red wine vinegar or balsamic vinegar

Pour over salad and refrigerate for a half hour or so to allow flavors to develop. Serve in salad bowls and garnish with fresh basil or parsley, if desired. The salad is a great compliment for a steaming bowl of soup, perfect for a cold winter day!

Winter White Soup

Gluten-Free Gourmet

Cream of Potato Soup

This steaming, creamy soup will dispel the chill on any of these blistery winter days. Using time-saving shortcuts, it requires less work than most cream of potato soups and can be whipped up an hour from dinner. Plus, it compliments meat entrees, salad, or even tacos (which is what my sister served together for her birthday!).

To start, peel and chop in 1/2 inch pieces:

6 potatoes                      1 carrot                    2 celery stalks 

1/2 to 2 onions - to suit your taste     

Place in a pot with:

 2 c. water (or enough to cover)                     1/4 t. salt

1/4 t. basil               1/4 t. thyme                  1/2 t. celery seed

Bring to a boil and simmer til tender, about 30 minutes.

Meanwhile, for the cream sauce, melt 4 T. of butter on low heat. Stir in 1/4 c. flour until smooth, and then gradually add 2 c. milk (we used a mixture of whipping cream plus water, which gave a nice smooth texture). Once the sauce has thickened, stir it into the simmering vegetables.

Serve piping hot and garnish with shredded cheddar cheese.

Summer Salad

Gluten-Free Gourmet

Rainbow Veggie Salad

Nothing gets closer to the taste of summer than this peak-of-the-season salad. It features all the wonderful vegetables you can find in the garden or farmer’s market, literally a rainbow-colored salad. I’ll leave it to you to pick out each color in the salad! (Hint: There’s just one color missing: blue.)

Now some don’t like raw carrots or squash in salad, but the key is to chop them very thin and flat, stir fry style. You can see what I mean in the picture. Well, let’s get started! This salad is very simple to throw together. Just chop and mix in a large bowl:

1 head Romaine or green leaf lettuce, soaked in ice water and chopped roughly   

2 carrots, thinly sliced                1/2 yellow (summer) squash, thinly sliced   

1/4 c. raisins                              1 chopped ripe tomato

For the dressing, combine in a jar:

1/2 c. oil                          1/4 c. water                          2 T. honey 

1 T. Dijon mustard              1 T. white wine vinegar          1 t. basil

Shake well and pour over the salad.

A hint of sweetness from the raisins makes this colorful, crunchy salad a top winner! Try it, and tell me what you think!

Tuna Rollups

Gluten-Free Gourmet

Tuna-Filled Blintzes

Here is a delicious summer recipe to fill up those Basic Blintzes we just made. The best part is, this filling couldn’t be easier to throw together! Experiment with your own seasonings...even replace the cream cheese with mayo or sour cream.

To begin, mix all ingredients in a bowl:

1 12-oz can light tongol tuna, drained and flaked                    1/2 c. chopped celery 

8 oz. Cream cheese, room temperature                         1/2 c. chopped pickles    

2 T. mustard          1 t. basil          2 T. green pepper salsa (we like tomatillo sauce)

Spread a sort of log (inch-thick or so) on one end of each blintz. Gently roll the blintzes up and stick a toothpick through each one to hold them together. These rollups are best if served still slightly warm. The real test of perfection is whether you can pick them up and eat them with your fingers! Just kidding….either way, they’re going to be delicious!

Tuna Rollup Ingredients

Basic Blintzes

Gluten-Free Gourmet

Frying the Blintz

Blintzes are basically a cross between pancakes and tortillas. And they are more versatile than either one—the fillings you could roll up in a blintz are endless! Another plus, for the low-carb menus, is the small amount of flour in each one—very low in grain starch.

To start, combine in a medium-size bowl:

1/2 c. sifted oat/rice flour               1/2 t. salt               1 egg                1/2 c. water

Beat well with a fork. The batter should be very runny.

Next, heat 3 T. of canola oil a small non-stick frying pan over medium-high heat. Pour about 2 T. of batter into the hot oil. Quickly swirl the batter to form a thin, even pancake—it will cook instantly when it hits the pan.

Fry the blintz for 1-2 minutes, till it’s dry underneath but just a bit moist on top. Remove, add more oil as needed, and repeat. Whisk more water into the batter as you go to keep it water-thin. This recipe will make about 6 small blintzes.

For best wrapping results, fill the blintzes while still warm. Use your favorite spread, or wait for my Tuna Rollups recipe coming up next!

Cheesy Mice

Gluten-Free Gourmet

Ever Seen a Cute Mouse?

There’s a good possibility this goofy recipe will actually make your mother jump up on a chair and scream!! Just kidding—I’ve seen real mice in our henhouse, and they don’t compare to these guys! Another easy recipe with a whole lot of zing.

Start with three hardboiled eggs. Cut them in half lengthwise and scoop out the yolks. Mash the yolks with 3 T. shredded cheddar cheese and herbs of your choice. Spoon the mixture back into the egg whites and smooth the surface. Turn the egg halves upside down and arrange on a plate.

Cut slits into the pointed ends of the eggs and insert:

Radish or carrot slices for ears                    Carrot piece for nose

Currants (or halved raisins) for eyes                       Radish roots for tails

Serve garnished with sliced cheese, herbs, or tomatoes. Here is one mouse I would like to eat!

Hard Boiling Eggs

Gluten-Free Gourmet

Hardboiled Eggs in Ice Water

There are so many methods out there for hard boiling eggs, it can get quite confusing. In fact, my art teacher’s mother used to know her eggs were done when all the water was gone from the pan! My method is a bit different. First, your pot must allow all the eggs to sit on the bottom—too small and they won’t cook evenly. Fill the pan with enough water to submerge the eggs with at least 2” to spare and bring it to a rolling boil. Gently add the eggs with a slotted spoon (or else they’ll bust like the two in my picture above). Bring them back to a boil, turn down to a simmer, and set a timer for 12 minutes. Meanwhile, fix a bowl with cold water and ice. After exactly 12 minutes, dip the eggs out with the slotted spoon into their ice bath. Let them cool for a while, then drain and peel them. Besides peeling beautifully, these eggs should have spongy whites and moist yolks—not runny, yet not dried out and crumbly either. Now you’re ready to make Egg Salad, Tuna Pizza, Caesar Salad, Cheesy Mice, or your favorite egg recipe!

Funny Face Pizza

Gluten-Free Gourmet

Personalized Pizza

Here’s one recipe that’s actually cute! Who can resist a smiley face pizza? It’s very easy to make and sure to bring a grin to any child’s face!

First is the mini-pizza crust. Follow the Basic Pizza Crust recipe (1/2 c. sifted flower, 1/2 t. salt, 1 egg yolk, and 4-6 T. water), only use a 9 x 12 buttered cookie sheet and spread the batter in 5 circles on the sheet. Bake them for 10-12 minutes in a 375 oven.

Meanwhile, boil 3 dried tomatoes til soft. Mash them well. Spread the tomatoes gently over the pizzas once they’re baked to give a nice flavor (and skin tone).

To assemble the face, arrange shredded cheese on the top half for hair; small wild blueberries for eyes; slices of carrot for nose; and celery sliced across the stem for mouth. Stick them back in the oven for 8-10 minutes to melt the cheese.

You can get creative in finding other foods for the features; you could even try a cat or dog face! A wonderful idea for children’s parties!

Macaroni 'N' Cheese

Gluten-Free Gourmet

The REAL Stuff

Did you think you’d have to give up macaroni and cheese for a low-carb diet? Not with brown rice pasta to the rescue! This dish is really delicious. Of course, you could just throw some cheese and pasta into the microwave (or better yet buy a prepared box of gluten-free macaroni & cheese), but it couldn’t compare to this recipe’s superb flavor—this isn't just regular mac ‘n’ cheese!

First, cook your pasta. Bring about 2 quarts of water to a boil, and stir in 1 1/2 c. of dry rice pasta elbows. I like to add a little oil and salt too. Return to a boil and simmer 10-12 minutes, til chewy (watch it VERY carefully or it will boil over!!). Another method, easier but longer, is to turn the heat off once the pasta is boiling, and let it set for 20-25 minutes. Drain and rinse with cold water.

Next, heat 2 T. of canola oil in a saucepan. Add and brown lightly:

1 t. marjoram                        1 t. basil                             1/2 t. paprika

2 t. ground mustard                          2 T. oat/rice flour, sifted

Add 1/2 c. of water, stirring to avoid clumps, and 1 t. wet mustard. Bring to a boil and simmer til it’s reduced and thickened, stirring frequently. Now add 1 c. of shredded cheddar cheese (or cheese of your choice) and reduce heat a bit. Stir til melted and add the cooked pasta. Heat through and serve immediately. Enjoy this gooey, flavorful treat!

String Pie

Gluten-Free Gourmet

Spaghetti String Pie

As you can probably guess, spaghetti squash is somewhat different from other squashes. Gluten-free spaghetti, when you can find it, is still pretty high in sugar, so this squash makes a great substitute. However, it’s also delicious on its own, such as this recipe.

First let me explain the easiest way to cook spaghetti squash. Cut the squash in half lengthwise, remove the seeds, and place halves upside down on a baking sheet filled with a half inch water. Bake it at 400 for 30-45 minutes, depending on squash size, til flesh can be pierced with a fork. Remember to keep checking the water level and refill as needed! Once cool, tease the squash strands out of the skin with a fork.

Now for the String Pie. First, we’re going to do some frying. Heat in a small saucepan:

2 T. butter            2 t. chopped garlic                       3 dried tomatoes, chopped

1 t. each: dried basil, oregano, and marjoram,

OR fresh basil, thyme, oregano, or parsley, chopped, if you have them

Once fried and savory, add 3/4 c. of water and simmer with the lid on til the liquid has reduced and the tomatoes are soft. Set aside to cool. Toss gently in a bowl:

3 c. cooked spaghetti squash                        3/4 c. shredded cheddar cheese

1/2 t. salt                                            Tomato mixture  

1/2 c. breadcrumbs (or flour cut into a tablespoon of cream cheese)

Bake in an 8” dish at 375 for 25-35 minutes. Serve warm. Garnish with tomatoes or peppers.

Souffléd Sweets

Gluten-Free Gourmet

Sweet Potato Soufflé

Here is another way to eat sweet potatoes that replicates that marshmallow-casserole taste (without the super-sweet marshmallows). The bit of extra work is well worth it.

First, beat together:

2 sweet potatoes, cooked and mashed (or one large can)

2 T. apricot jelly          1/4 c. honey               1/2 t. vanilla    

1 T. butter, softened                        1 t. cinnamon

Separately, beat 5 egg whites until stiff peaks form. Gently fold into the sweet potatoes. Bake in a 9 x 9 casserole dish at 350 for 30 minutes, or til lightly browned on top. Serve immediately (or else egg whites will fall). This dish would almost pass off as dessert!

Yummy Yams

Gluten-Free Gourmet

Mashed Sweet Potatoes

I used to think the only way to eat sweet potatoes was a baked casserole of canned yams with marshmallows on top. Surprise! Sweet potatoes are very versatile, go well with a variety of flavorings, and can taste better than straight out of a can! This simple recipe brings out a savory flavor in the yams.

Fry 3 T. finely chopped onion in a medium pan with 2 T. butter and 1 T. honey. Put on low heat for 10-15 minutes until caramelized. Add and stir to heat: 

4 T. cream cheese                      1 t. salt                          2 T. butter

      1/2 t. each: basil, marjoram, oregano    

3 c. sweet potatoes, cooked and mashed (or 1 large can)

Serve immediately; eat like mashed potatoes.

Butternut Bake

Gluten-Free Gourmet

Ingredients

Sweet and creamy is another way to eat squash, and it suits butternut especially well. This dish tastes almost like pumpkin pie; adjust the spices for your taste.

First, cook a medium-size butternut squash, scrape out of the skin, and mash (see instructions here). Take about 3 cups of cooked squash and beat it with a mixer til silky smooth. Add and beat well:

1/4 c. honey                   1 T. butter, softened                          2 eggs
2 T. soft cream cheese                  1 t. vanilla                           1 t. cinnamon
1/4 t. each cloves & nutmeg                           1/4 c. water

Squash Pie

Pour into a small greased pan (we use a 2-quart round dish) and bake at 350 for 30-40 minutes, til it’s browned and set like a firm pudding. Serve warm or cool. Try topping with whipped cream or graham crackers if you like.

Squash Crumble

Gluten-Free Gourmet

In the Oven

Squash can be a great asset to any meal: it’s low in sugar, high in fiber, and rich with nutrients. The only question is...how do you fix it? May I suggest a few recipes that our family loves...you can’t even tell it’s squash! This acorn squash crumble has a delightfully sweet, roasted taste. Combined with the crunchy crumb topping, it’s a real winner!

First, cut a large acorn squash in half, scrape out the seeds, and chop roughly into 1” pieces. Toss in a bowl with 3 T. canola oil, 1 t. salt, and 2 t. dried marjoram.
Place in a buttered 9x9 casserole dish and sprinkle a couple tablespoons of dried sage and fennel on top.
Last, cut 3/4 c. oat/rice flour into 1 T. butter and 4 T. cream cheese to make breadcrumbs. Sprinkle evenly over the squash.

Acorn Squash Crumble

Cover the dish with foil and bake at 400 for 40 minutes. Then remove the foil and bake it another 10-15 minutes, til the squash is soft and the topping golden brown. Serve nice and hot.