Trav's Gone Gluten Free!

Lamb or Pork Pilaf with Apricots and Raisins

2012-04-22T11:13:00.000-07:00

When I first thought of putting this dish together, I wondered how well the flavor of the apricots, raisins and pork would complement (or not) each other. I went with the pork instead of the lamb, not because I preferred using pork, but because Acme was completely out of lamb:( This dish came out delicious, so no loss at all, but next time I'm definitely going for the lamb.

I decided to use dried apricot halves. You might want to cut up the dried apricot into small bits, but if you're cool with big bite-fulls of sweet and plump apricot throughout your Pilaf (like I am), don't change anything. Although golden raisins would be ideal, dark raisins work just as nicely. This dish is a unique amalgamation of flavors, but they're all yummy! Prepare to surprise your palate with something very different:)

Enjoy!

Prep Time = 20 minutes
Cooking Time = 50 minutes
Servings = 4+

Ingredients

2 tblsp butter or margarine
1 cup long or short-grain brown rice
1 large yellow onion (finely chopped)
2 tblsp fresh ginger (minced)
2 cloves garlic (minced)
2 cups gluten free beef or vegetable stock
3 tblsp vegetable or olive oil
1 pound pork loin or boneless leg of lamb, cut into 3/4-inch cubes
1/4 tsp salt
1/8 tsp black pepper
2 small zucchini (diced)
4 oz small mushrooms (halved)
1/2 cup dried apricots (chopped or whole)
1/2 cup dark or golden raisins
1/2 cup minced parsley

Directions

Melt the butter in a medium-size saucepan over moderate heat. Add the rice, onion, 1 tblsp of the ginger, and the garlic. Saute until the rice is pale gold... about 3-4 minutes.
Add the stock and bring to a boil. Reduce the heat to low, cover it, and simmer for about 30 minutes, or until most of the liquid is absorbed.
Meanwhile... heat 1 tblsp of the oil in a 12-inch skillet over moderately high heat for 1 minute. Sprinkle the pork or lamb with salt and pepper, and then add to the skillet... brown the meat on all sides (about 10 minutes).
Using a slotted spoon, transfer the meat to a plate lined with paper towels and set aside.
Add the remaining oil to the skillet, reduce the heat to moderate and heat for 1 minute. Add the zucchini and the remaining ginger and saute until the zucchini is softened (about 3 minutes). Add the mushrooms and saute until tender (3 to 4 minutes more). Set aside.
Add the apricots and raisins to the rice, cover and continue cooking until all the liquid is absorbed (about 10 minutes more).
Return the meat to the skillet, add the rice mixture, toss well to mix, and heat just to serving temperature (uncovered), over medium heat.
Stir in the minced parsley.
Serve and enjoy!

Gluten Free Ginger Curried Cabbage

2011-11-06T15:52:00.000-08:00

This weekend was all fun in the sun:) It was bright, cool, and the sun illuminated the foliage beautifully. Looking across the colorful autumn landscape I immediately imagined all the leaves gone, snow on the ground and flakes lazily meandering down from their places of birth high over my head. But not yet. Now is the time to enjoy the colors, smells and foods of the Fall.

This dish is the perfect thing for a crisp autumn night. I went a little overboard on this one by adding a cup of chopped bacon to my version the first time, but rest assured, bacon or no bacon, this is an excellent dish! It has just the right level of spiciness, is super easy to make, and is actually quite healthy (that is if you use olive oil and not butter, and of course no bacon!:). The ginger gives this dish its defining flavor, so feel free to increase its amount to taste. Remember when slicing and dicing hot peppers to wash your hands thoroughly after, or even better, wear disposable latex gloves. Nothing is worse than rubbing your eyes or nose with jalapeno juice all over your hands!

Ingredients

1/2 large head of cabbage (chopped)
3/4 cups peas (or carrots, or corn)
1 to 1 1/2 inch ginger (pealed and diced)
1/2 green chili (finely diced)
1/4 cup butter, olive oil, or ghee
1/2 tsp cumin
1/4 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp chili powder
1/2 tsp salt
(1/2 cup chopped cooked bacon = optional)

Cooking Directions

Heat up your oil, butter or ghee over medium high heat.
Add the diced ginger and stir frequently for 30 seconds.
Add the diced chili pepper and stir frequently for 30 seconds.
Add cumin and stir to incorporate.
Add coriander, turmeric and chili powder. Mix well.
Add the chopped cabbage, the peas, (bacon = optional), and the salt. Mix together everything, keep the heat on medium-high, put a lid on the pot and set the timer for 10 minutes.
When the 10 minute timer goes off, take the lid off the pot and stir everything up thoroughly.
Lower heat to low and cook longer if you feel the cabbage is still too hard. Otherwise, serve it up an enjoy!

Gluten Free Tuscan Bean Soup

2011-09-19T19:08:00.000-07:00

Not that I'm a big fan of slush and sleet, recently shoveled parking spots blocked off with lawn chairs or milk crates, or those frigid winter days where it hurts to be outside, but I am happy things are cooling off. Being a northern-blooded human, I'm most comfortable in temperatures between 45 and 75 d. F., so when the heat is 80s and up I feel like I'm made of soft molasses; I have no energy and I travel from one air-conditioned bubble to the next, silently wishing a cold front would move in so that I could pull my hoodies out of the "winter clothes" box, slap on a beanie cap and go tromping through multi-colored drifts of fallen leaves. Well, the fall seems upon us:) This whole week is in the 60s and 70s. I love it. I could even see my breath the other morning. Weather like this gets me into a soup and stew mood for sure. A little colder and I'll be experimenting with chili again:)~

This bean soup can easily be made vegetarian by switching the chicken stock with vegetable stock and leaving out the diced ham. Meat in or meat out, you're going to enjoy every single steaming spoon of this dish. I guarantee it!

Ingredients

2x 14 ounce cans of chopped tomatoes with herbs
2 cups roughly chopped savoy cabbage (or Cavolo Nero Leaves if you can find them)
2x 14 ounce cans of cannelloni beans
2 cups diced ham (pre-cooked)
2 cups GF chicken broth (or GF vegetable broth) or plain ol' water
Sea salt and freshly ground pepper (to your taste)
1/4 tsp. garlic salt

Cooking Directions

Pour the chopped tomatoes into a large pan and add the chicken broth. Season with the garlic salt, sea salt and pepper. Stir and bring to a boil.
Add the cabbage to the pan, stir in, and then partially cover the pan. Lower the heat and simmer for about 20 minutes, or until the cabbage is tender.
Drain and rinse the cannelloni beans and add them to the pan along with the diced ham. Stir together and heat for another 5 minutes.
Check to see if the soup is seasoned right, if not, add more salt and pepper.
Ladle the soup into bowls and drizzle a little bit of olive oil over the top.
Enjoy!

Gluten Free Chicken and Sun-Dried Tomato Ceasar Salad

2011-08-30T19:19:00.000-07:00

Not too long ago I was sitting in Hobbs Coffee Shop in Swarthmore, PA, working on dissertation revisions and feeling hungry and over-caffeinated. There wasn't much on the menu that was naturally gluten free, but they were having a lunch special on Chicken Caesar Salad that looked good. I told them about my gluten-issues and they assured me that their dressing was home-made and gluten free, and that they'd simply omit the croutons. The Romaine was served whole, but cut in half. I loved it! I had never eaten a salad like that before and found it fun to cut into it like a big piece of meat:)

As I was munching away I thought to myself, "I bet I can make it even better at home." And so I did. This version gets an extra kick from sun-dried tomatoes and a healthy dose of Parmesan cheese and grated black peppercorns. To add some smokey undertones, I used my gas-burning stove top to slightly char the halved Romaine. You can seriously come up with a hundred alternate versions of this one. Just think about all the different meats, seafood, cheeses, and vegetarian combinations:)

Make sure you completely rinse out your Romaine to get any bits of soil out (or bugs for that matter). You'll also want to shake the heads out a bit before you halve them. You don't want your salad being too wet and runny.

I made my croutons from the two end pieces of an Udi's gluten free bread loaf I had. All I did was toast them up and cut them into small squares.

Ingredients

As many halved heads of Romaine lettuce as you need (1 half per person)
1 small jar of sun-dried tomatoes in olive oil (any brand = whatever is on sale)
Parmesan cheese (grated)
1-2 pounds of skinless/boneless chicken (chopped)
Gluten Free Caesar dressing (I used Ken's Light Options Caesar Dressing - because it said "Gluten Free" on the back )
Fresh Ground Pepper

Directions

Rinse out your heads of lettuce. Shake the water out of them and cut them in half; so that both halves are held together by the root.
Chop up your chicken.
Toast and then dice up some gluten free bread.
Drain the olive oil from the jar of sun-dried tomatoes into a deep pan.
Chop up the sun-dried tomatoes.
Heat your oil over med-high heat and add the chicken when the oil is hot. Cook the chicken, stirring occasionally, until no pink remains.
Add the chopped sun-dried tomatoes and reduce to medium heat. Stir often, and cook until the chicken is slightly browned.
Using either a skillet or an open gas-stove top flame, and a pair of tongs, slightly char the inside of each halved Romaine head.
Place each halved Romaine head on its own large plate. First top with a generous portion of the chicken/sun-dried tomato mixture, then lightly cover the whole head with grated Parmesan cheese, grate some fresh-pepper over everything, throw on the GF croutons, and then drizzle your Caesar dressing over the top.
Chow down and thank me silently in your head:)

Gluten Free Herbed Garlic Chicken

2011-07-18T18:54:00.000-07:00

I love using a slow cooker! If you don't already have one, it's a must-have for any kitchen. You simply throw all the ingredients inside, set the heat and leave it to do its work. By the time you get back from work, study, hiking (whatever), your home is filled with the amazing smell of the delicious meal waiting for you:)

This recipe is super easy, and super yummy! You can place any vegetable you want in the slow cooker along with the chicken and it's sure to come out fantastic. I use Better Than Bouillon for the stock, but feel free to use vegetable stock, or any other stock (as long as it's gluten free!).

Remember to look for my Gluten Free Desserts! app for the iPhone, iPad, and on the Droid Store!

Ingredients

1/8 cup butter or margarine (softened)
8 cloves of garlic (minced)
1 tblsp fresh rosemary leaves (chopped) or 1 tsp dried rosemary
1/2 tsp salt
1/2 tsp freshly ground pepper
1-3 pounds chicken (legs, thighs, etc)
1 cup chicken broth (make sure it's gluten free!)
3 tblsp fresh lemon juice
2 cups vegetables (broccoli, cauliflower, potatoes, etc.)

Directions

In a small mixing bowl, combine the softened butter, garlic, rosemary, salt and pepper until fully incorporated.
Rub the butter/herb mixture all over the skin and in the cavities of the chicken parts.
Place the chicken, chicken broth, lemon juice and vegetables in your slow cooker. Cover.
Set heat to low and cook for 8 to 10 hours (or on High for 3 1/2 to 5 hours).
Remove the chicken and potatoes with a slotted spoon and serve piping hot!
Enjoy!!!

Gluten Free Grilled Honey Mustard Chicken

2011-04-21T13:30:00.000-07:00

This has to be one of the easiest recipes out there! I can whip this up from start to finish in about 20 minutes (after the Chicken is done marinating that is). To grill the chicken breasts I used my handy-dandy Foreman Grill, but if you have an outdoor grill... even better. Basically all you have to do is grill up the marinated chicken and then spoon some extra marinade over the cooked chicken and serve.

I served it up with some organic brown rice, but feel free to spice it up with seasoned steamed vegetables. This one has a kick to it, so if you're not into hot and spicy, you may want to tone down the pepper flakes and chili powder.

Ingredients:

1/2 cup of Whole Grain Mustard (any kind, just make sure it's GF)
1/2 cup of Honey
Juice of 1/2 a lemon
2 Garlic Cloves (minced)
1/2 tsp Paprika
1/2 tsp Sea Salt
1/4 tsp Cayenne Pepper
1/4 tsp Red Pepper Flakes
3-4 Boneless Skinless Chicken Breasts

Directions

Whisk all the ingredients in a small bowl.
Reserve about 4 tablespoons of sauce to glaze cooked chicken, and then pour the remaining honey-mustard mixture over the chicken. Toss it up until completely coated and then cover with plastic wrap and let marinade for 30 minutes at room temperature.
Preheat your grill to medium-high heat. Grill the chicken for about 7 minutes per side, or until chicken is thoroughly cooked.
Pour the reserve honey-mustard sauce over chicken and let rest under foil covering for about 5 minutes.
Serve with your favorite side and chow down!

REMEMBER TO CHECK OUT MY GLUTEN FREE RECIPE APP FOR DROIDS AND IPHONES. JUST TYPE "Gluten Free Desserts!" IN ITUNES, THE DROID STORE OR AMAZON.COM

Green Pork Sausage Chili

2011-03-30T11:34:00.000-07:00

Whoa! That was the first reaction I had after the flavors of this chili permeated my taste buds. I've never made a chili quite like this one, and I've never tasted one quite like it either. Very spicy, very flavorful, and very rich. Both my brother and my partner couldn't get enough of it as well. And although I had hoped to make the leftovers last at least a few days, such was not the case... it was just too good to last:)

If you're vegetarian, simply substitute the sausage with well spiced tofu, or any other meat-like, non-meat you're fond of. If you're not that into pork, simply replace it with diced chicken or ground beef. No matter what protein source you use, the flavors of this dish are sure to please.

Ingredients

3 tblsp olive oil
3 large celery stalks (diced)
1 large green bell pepper (seeded & diced)
3 green onions (sliced)
2 cloves of garlic (minced)
1 lb pork sausage (or ground beef, turkey, tofu, etc.)
4 cups (about 3 cans) canned white kidney beans, drained and rinsed
1/3 cup hot sauce (your choice, but make sure it's GF - most are)
1 1/2 cups water
1 1/4 tsp salt
1/4 cup parsley (chopped)

Cooking Directions

Heat 2 tblsp of olive oil in a large saucepan over medium heat. Add green peppers and celery and cook for 5 minutes.
Add green onions and garlic - cook for 5 minutes, stirring often. With a slotted spoon, remove vegetables and transfer to plate for later.
Add remaining olive oil to saucepan. Over medium-high heat, cook the sausage (or other meat/tofu) until well browned on all sides, stirring frequently.
Add the cooked vegetables, kidney beans, hot sauce, water and salt. Bring to a boil over high heat, then reduce to low.
Cover and simmer for 20 minutes, stirring occasionally.
Uncover saucepan and continue to simmer for 5 minutes to reduce liquid.
Stir in the chopped parsley, serve, and be prepared for taste explosions to go off in your mouth!

Bratwurst & Pennsylvania Dutch-Style Sauerkraut

2011-03-08T16:49:00.000-08:00

Recently I was asked to review a recipe that will soon be published in a gluten free cookbook. This dish is based on that recipe. Although the original recipe specifically calls for Dietz & Watson Chicken Bratwurst and Dietz & Watson sauerkraut, feel free to use any kind of bratwurst and sauerkraut you want. Also, feel free to use non-alcoholic white wine, or even just white grape juice.

This recipe produces a LOT of food, so feel free to cut it in half and easily be able fill up four people's bellies:) Also, make sure to drain and rinse your sauerkraut well - if not - the vinegar taste will be overwhelming. This is a complete meal - no side dishes necessary. Enjoy!!

Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 6-8

Ingredients

2 pounds bratwurst
9 slices bacon
4 tblsp unsalted butter
2 medium sized onions (chopped)
2 garlic cloves (chopped)
4 cups sauerkraut (rinsed and drained)
2 1/2 cups sweet white wine (ex., Riesling), or white grape juice (no sugar added)
2 large apples (peeled, cored and thinly sliced)
1/2 tsp caraway seeds
1 large red skinned potato (about 3-4 oz.) (peeled and grated)
Salt and Pepper (to taste)

Cooking Directions

Melt 1 tblsp butter in a large pot over medium high heat and add the bratwurst and sear until browned. Turn and repeat. Remove the bratwurst from pot and reserve for later.
Melt 3 tblsp butter in a large saucepan over medium heat. Add the bacon and cook for 3 minutes, or until crisp. Add the onions and garlic and saute for 5 minutes or so, or until golden brown.
Stir in the sauerkraut, wine (or unsweetened white grape juice), and caraway seeds. Bring to boil over high heat. Reduce the heat to medium and cook for about 30 minutes, or until the stock is reduced by 3/4ths.
Slice and dice up the cooked bratwurst. Add the bratwurst to the sauerkraut. Stir in the apples and grated potato and cook for another 30 minutes, or until the apples and potato are mushy.
Season with Salt and Pepper to taste.

Gluten Free Kasha Chili

2011-01-16T20:27:00.000-08:00

A lot has been going on these days. Teaching two undergraduate social work classes, one on sexuality and one on research methods. An upcoming weekend conference to attend where I'm also presenting, a couple more speaking engagements on the horizon, and a dissertation fully underway. Not to mention the pleasurable effort cultivating some sense of a social life... a remaining New Year's resolution not yet abandoned. In times like these I love leftovers. I love not worrying about picking food up, or putting the time into whipping up a meal. It's nice to know there's tasty food ready and waiting, no effort, no fuss, just eat and back to the busy.

This Kasha chili was deeeeeeee-lish! I loved the texture of the Kasha mixed in with the ground turkey, tomatoes and beans. Yum! Want this to be vegetarian? Leave out the ground turkey and substitute the gluten free chicken stock with vegetable stock. With the spices in this, it'll be tasty no matter what!

Ingredients

1 lb ground turkey
2 tblsp olive oil
1 14oz. can stewed tomatoes
l medium tomato (chopped)
1 small onion (diced)
1 can pinto, black or kidney beans
3/4 cup whole uncooked kasha
1 tblsp chili powder
1 tsp paprika
2 tsp minced garlic
1 tsp cumin
1 tsp oregano
1/2 tsp celery salt
1/2 tsp pepper
4 cups gluten free chicken or vegetable stock

Directions

Heat the olive oil in a large skillet. Add the turkey and season with salt and pepper. Cook until browned.
Add all the remaining ingredients, except the kasha, to the skillet. Bring to a light boil for 12 minutes.
Add the kasha, cover, and reduce to simmer. Simmer for 10-15 minutes, or until the kasha is tender.
Serve & Enjoy!

Gluten Free Harvest-Time Chili

2010-10-18T17:54:00.000-07:00

I've been all about stews and chili's lately. The fall colors are starting to arrive, early morning air is crisp with hints of the winter ahead, and I have a growing urge to fatten up and get ready for hibernation.

In just one week my partner and I will embark on an amazing overseas adventure. For three weeks we'll be exploring and experiencing new and familiar cultures, while Mindy visits all the study-abroad programs affiliated with the university she works for. While she's taking care of business, I'll continue to work on my dissertation and the presentation I'll be giving at Moravian College when I return. I can't wait! Especially for the 8-10 hour drive we'll be making from Switzerland to Rome, Italy!! A dream come true:)

I digress... back to the food! I whipped this chili up last night and it was killer! It's cheap, easy, produces lots of yummy leftovers... perfect for the student on the go. The only ingredients not in a can are the onions, green pepper and chili powder. Try this one out as soon as possible. You'll love it!

Ingredients

1 pound lean ground beef
1/2 cup green pepper (chopped)
1/2 cup onion (chopped)
2 cans Pinto Beans (un-drained)
1 can ( 14.5 oz.) diced tomatoes (un-drained)
1 can (11 oz.) sweet corn (drained)
1 can (6 oz.) tomato paste
1/2 cup water
2 tblsp chili powder
Salt (to taste)

Cooking Directions

In a large pot, cook the beef, onion and green pepper until the beef is browned. Drain.
Add the remaining ingredients. Bring to a boil. Add salt to taste. Cover, reduce heat and simmer for 25 to 30 minutes.

Gluten Free Leek, Potato and Bean Stew

2010-10-07T14:59:00.000-07:00

We just had a string of cold, wet and dreary days here in Philadelphia. For me it was a little taste of home... Home as in Syracuse, NY that is, where sunny days only come about about 60 times a year. For me, although it's a bit strange, there is something comforting about miserable weather. I think it's because when the weather is at its worst, I tend to appreciate the little pleasures in life even more. Like cuddling with a partner or a loved one... enjoying a hot mug of cocoa. Or, a steaming bowl of stew. It was on one of these atypically dreary days in Philadelphia that I decided to whip up a big batch of this stew. It's inexpensive, and super easy!

The spices make this stew pop for sure, but the combination of leek, potatoes, onions and beans always create a sense of homecoming for me. There's nothing like the power of food to warm not just one's palate, but one's soul as well. Everyone who tried this stew absolutely loved it, and I'm sure you will too:)

Total prep and cooking time: 1 1/2 hours
Feeds: About 4 - Want more?, double it up!

Ingredients

1 can cannellini or navy beans (drained)
1lb potatoes, skinned, rinsed and diced up
3 tblsp vegetable or olive oil
1 large onion (chopped)
2 leeks (sliced)
8 oz. can chopped tomatoes
2 tblsp tomato paste
4 cups gluten free vegetable broth
3 garlic cloves (chopped)
1 tsp cumin
1 tsp paprika
2 tblsp fresh cilantro (rinsed and chopped)
Salt and Pepper as desired

Cooking Directions

Heat the oil in a deep, heavy pot (or dutch oven). Add the potatoes, onion and leeks and cook for about 10 minutes or until the potatoes are pale golden (stirring occasionally).
Stir in the garlic, cumin and paprika and cook for a couple more minutes.
Then add the tomatoes, tomato paste, and broth and bring to a boil.
Add the beans, cover, and lower the heat to simmer for about 1 hour.
Before serving, stir in the cilantro and as much salt and pepper as desired.
Be prepared to be comforted and enjoy!

Gluten Free Spicy Shrimp in Chile Sauce

2010-09-15T15:20:00.000-07:00

I've been experimenting a lot lately in the kitchen; using different kinds of GF noodles, and definitely spicing things up more than usual. So far I've been super pumped with 3 out of the 4 new dishes I've created. This dish uses fish sauce. I've had a bad experience with fish sauce in the past, so I was hesitant at first adding the pungent, oddly colored substance. My bad fish sauce experience took place at a Thai restaurant. In order to assure that my pad thai didn't contain gluten, I provided my own gluten free soy sauce and fish sauce. I don't know if they were offended or what, but my pad thai was so sickeningly fishy I almost passed out from nausea.

However this dish, which includes fish sauce, is ridiculously delicious! It's a bit spicy but spice is good right?

Ingredients

3 tblsp water
2 tblsp vegetable oil
2 tblsp sugar
1 small onion (red or white), cut lengthwise into 1/2-inch wedges
3 garlic cloves, finely chopped
1 1/2 pounds large shrimp, shelled and deveined
2 serrano chiles, seeded and finely chopped
1/2 tsp chili sauce
1 1/2 tblsp GF fish sauce (just check the ingredients)
1 1/2 tsp freshly ground black pepper
4 scallions, cut into 2-3 inch lengths
2 tblsp coconut milk mixed with 2 tblsp water
Steamed rice (for a side)

Cooking Instructions

In a small skillet, mix the sugar with 1 tblsp of the water and cook over high heat, stirring until the mixture becomes a dark caramel color (roughly 2 to 3 minutes). Remove from heat and slowly stir in the remaining 2 tblsp of water. Transfer the caramel to a tiny glass bowl (or shot glass).
Heat a wok over high heat. Add the vegetable oil and heat until just beginning to smoke. Add the sliced onion wedges and chopped garlic and stir fry until just softened (about 1 minute).
Add the shrimp and stir-fry for 1 minute.
Add the chopped serrano chiles, fish sauce, chili sauce, black pepper, scallion pieces and liquid caramel and cook over moderate heat, stirring occasionally until the shrimp are pink (about 5 minutes).
Stir in the diluted coconut milk, bring to a boil and simmer until the liquid is slightly reduced (about 1 minute).
Serve with sides of steamed rice.
Chow down and enjoy! :)

Gluten Free POM and Balsamic-Glazed Chicken

2010-08-11T07:57:00.000-07:00

I recently acquired a case of POM Wonderful juices. Besides making amazing mixed drinks, my new favorite = Pomegranate/Blueberry and Hennessey, there are a lot of recipes incorporating these delicious, high in antioxidants juices. The first dish I decided to try out was the POM/Balsamic-Glazed Chicken. The recipe came straight off the POM Wonderful Website. There are a number of great recipes on their site that I plan on testing out soon.

This meal is really easy to make. I added a little too much stock, which made the glaze a bit runny, but it was absolutely delicious! This is a super healthy, fast and easy dish to whip up. You'll love it!

Ingredients

1 cup pomegranate juice (I used POM Wonderful Pomegranate Blueberry Juice)
1 cup baby carrots
3 tblsp olive oil
1 cup GF chicken broth
1/4 cup GF balsamic vinegar
2 tsp cornstarch
2 tsp brown sugar
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sea salt
3-4 boneless, skinless chicken breasts

Cooking Directions

Heat olive oil in a large skillet on med-high heat, and brown the chicken breasts with the carrots and onions. This should take about 5 minutes for each side of the chicken breasts.
Remove the carrots and onions, set aside and keep warm in a covered container.
Add the GF chicken broth to the chicken breasts in the skillet, cover, and simmer for 15 minutes.
Remove chicken from skillet and set aside in covered container to keep warm. Save about 1/4 up of chicken cooking liquid in skillet.
Add and mix the pomegranate juice, vinegar, cornstarch, brown sugar and seasonings with the chicken cooking liquid. Bring to a boil, then reduce heat and simmer for about 3 minutes.
Arrange the chicken breasts on plates (feel free to slice it up to soak in more glaze) with the carrots and onions and drizzle with the pomegranate glaze.
Use the remaining glaze to dip bites of chicken into if desired, and chow down!

Gluten Free Beef and Fresh Herb Stew

2010-07-09T09:08:00.000-07:00

I can't believe it's been this long since I've posted a new recipe! You know what they say... time flies when you're having fun. I spent the whole month of May in China; traveling around, exploring, teaching, eating great food... and I couldn't write about any of it because China has banned all social networking sites, including blogs. However, I did take lots of pictures, and will be doing a "China Flashback" soon!

After I returned I had to hit the ground running in order to get Helping Hands Books back in order, and to start the dissertation process! Now I finally feel like I'm back into the groove of things... catching up with friends, and catching up with all my side hobbies, like this one:)

The following stew recipe is one of those dishes that just sings out with the feeling of home-style comfort. You can use pretty much any kind of herbs you have on hand. I chopped up a smorgasbord of fresh organic herbs given to us by our friends Chip and Jackie Denoyers. They are part of a farm co-op and had lots to share. Fresh herbs are like currency to me. When I get my hands on them, I just can't let them go to waste. Besides this dish, I used them in omelets and scrambled eggs, pasta, and even to spice up my typical easy-meal soft tortilla wraps.

Feel free to add as much salt and pepper as you'd like to this dish, or even a bit of cayenne pepper. Unless you like subtle, earthy flavors, because that's what this stew is all about:)

Roland Gluten Free All Natural Chicken Soup Base, 23 Servings Per 4-Ounce Jars (Pack of 6)

Ingredients

2 large onions (diced)
1/2 pound minced beef
3 tblsp oil
1 1/2 tblsp ground tumeric
1/2 cup yellow split peas (or Dal)
5 cups water or GF chicken/vegetable stock
3 tblsp parsley or thyme (chopped)
3 tblsp rosemary (chopped)
3 tblsp chives (chopped)
3 tblsp mint (chopped)
3 saffron strands, dissolved in 1 tblsp boiling water
1 tblsp butter
2 garlic cloves (chopped)
Sea salt and freshly ground pepper

Directions

Dice up one of the onions. Heat the oil in a pan and fry the chopped onion until golden brown. Add the tumeric, split peas (Dal) and water... bring to a boil then reduce the heat to simmer - simmer for about 20 minutes.
Meanwhile... dice up the other onion and throw it into a bowl. Add the minced beef, salt and pepper to the bowl and mix well.
Once the 20 minute timer goes off, form the beef/onion mixture into 1-inch sized balls and carefully place into the simmering liquid. Once all the little meatballs are in the pot, set the timer for another 10 minutes.
After the timer rings, add the rice, parsley, rosemary, and chives. Simmer for 30 more minutes, or until rice is tender, stirring frequently.
Melt the butter in a small pan and fry up the chopped garlic. Stir in the mint and the saffron. Add the garlic butter mixture to the soup and stir well.
Ladle into soup bowls and garnish with mint if you have any left.
ENJOY!

Gluten Free Cheesy Shrimp & Grits

2010-04-13T16:59:00.000-07:00

After seeing a shrimp and grits dish whipped up on one of my favorite Food Network shows, I just had to see what the fuss was all about. The recipe is easy, relatively quick to put together, and sooooo good! Feel free to double the amount of shrimp I used. The more shrimp the merrier! I decided to mix everything up together, but you can opt to top the cheesy grits with the shrimp mixture and eat it that way. Either way I'm sure you won't be disappointed:) You can use any GF corn grits you want, but I used Bob's Red Mill GF Grits.

Ingredients

4 cups water (+ more to keep grits moist)
1 cup grits (aka polenta)
3 tblsp butter
2 cups shredded sharp cheddar cheese
1 1/2 pounds large shrimp (peeled and deveined)
6 slices bacon - pork or turkey (chopped)
4 teaspoons fresh lemon juice (from 1 lemon)
2 tblsp parsley (chopped)
1 cup scallions (thinly sliced)
2 garlic cloves (minced)
Salt & Pepper

Directions

Bring water to a boil. Add some salt and pepper and the grits. Cook for 20-25 minutes. If grits start to look dry, keep adding splashes of water to keep it moist and creamy.
Meanwhile... Rinse shrimp and pat dry.
Fry the bacon in a large skillet until browned; drain well and chop up.
In the bacon grease, cook the shrimp on medium heat until pink. Add the lemon juice, chopped bacon, chopped parsley, scallions and garlic. Saute for another 3 minutes.
Remove grits from the heat and stir in the butter and cheese. YUM!
Either mix up everything together, or spoon grits into bowls and top with shrimp mixture. Serve immediately and chow down!
Enjoy!

Gluten Free Potato, Leek and Arugula Soup

2010-03-03T13:29:00.000-08:00

Just three weeks away from comps! Yikes! The weather is still a bit cold and dreary, but signs of spring are popping up all over the place. Just a few days ago I was walking through the woods among yellow blooms and daffodil shoots making their slow pilgrimage to their sun god. The birds are back in the trees, beginning their Spring songs, and the season's last snow mounds are melting away to reveal fresh growth in the grass beds below. I love Spring in Philadelphia. Especially during April when all the trees blossom; it's truly a beautiful thing and I look forward to it every year:)

Being that it's still a bit chilly, I thought I'd share yet another yummy soup recipe. I made this about a week ago and absolutely loved it! Taste-bud orgasms galore! Now you can keep this veggie and omit the crumbled bacon, but I highly suggest at least substituting it with some FACON, or something similar, just for the sake of having little crunchies throughout your soup to enjoy. Also, feel free to add vegetable stock instead of chicken stock.

Regardless of whether you add crunchies or not, a steaming bowl of this soup is a wonderful thing on a cold, damp day. Trust me, you'll love it!

Ingredients

1 onion (chopped)
3 leeks, mostly the white parts but a little green too (chopped)
2 medium size potatoes, of any variety (chopped)
4 tblsp butter
3 3/4 cups GF chicken/vegetable stock, or water
2-3 cups arugula (roughly chopped)
2/3 cups heavy cream
sea salt and fresh ground pepper
crumbled bacon, or facon (for topping)

Directions

Melt the butter in a large soup pan, and add the onion, leeks and potatoes, stirring the whole mixture till everything is coated with melted butter.
Heat until sizzling and then turn heat to low.
Cover the vegetables and cook on low for 15 minutes.
Pour the stock or water in and bring to a boil over high heat. As soon as it's boiling, reduce the heat to low, and keeping it covered, simmer for 20 more minutes.
Remove the cover, and using a large spoon or potato masher with a long handle, carefully mash up the vegetable chunks a bit. You don't want the soup to be super creamy, but mashing it up a little will make it just creamy enough.
Add the chopped arugula, stir well and cook on low for another 5 minutes.
Stir in the heavy cream, season with S & P to taste, and continue to cook on low until the whole mixture is hot again.
Ladle into bowls and top with a pinch or two of bacon.
Grab your favorite soup spoon and get ready for a tastetastic experience!

Gluten Free Pumpkin & Rice Soup

2010-02-23T06:04:00.000-08:00

My comprehensive exams are coming up and I'm stressing it a little. I know that all I have to do is pass them, but my pathological drive to always go the extra distance is pushing me to want to get the best scores possible. Although I know that it really doesn't matter what score you get, a passing mark is a passing mark, I just can't help myself. On top of comps I have a chapter I'm writing for a book on Civic Engagement that is due (in rough form at least) by Monday. It'll be bloodshot eyes and sore wrists from typing by the end of this weekend for sure!

With the lack of free time, I've been keeping it simple in the kitchen. The following recipe can be made with fresh pumpkin if you like, but for sake of cost and convenience, I went with canned pumpkin. Also, although I didn't add any, feel free to add crumbled bacon or diced ham to this soup to give it a little tasty protein kick:) Regardless of how you alter this soup, it's sure to warm your insides with a sense of comfort, and put a smile on your face.

Serves 2

Ingredients

1 - 24-28 oz. canned pumpkin (I used pureed)
1 1/2 - cups GF chicken or vegetable stock
1 1/2 - cups low-fat milk
1 1/2 - tsp sugar
1/2 - tsp ground cinnamon (to serve)
1/2 - 1 cup cooked rice
Salt & Fresh Ground Pepper

Directions

Add all the ingredients, except the rice and cinnamon, in a soup pan and heat till boiling (stirring occasionally).
Reduce heat to low. Stir in most of the rice (leave a little to sprinkle on top of soup) and cook for another 5 minutes. This is the point where you'd add bacon or diced ham if you prefer.
Adjust the S&P to taste before ladling into serving bowls. Top off with a sprinkle of rice and cinnamon.
That's it! Like I said, simple and fast! Enjoy!

Gluten Free Vegetarian Chili Yam Boats

2010-02-03T18:52:00.000-08:00

Those who have been reading this blog know my affinity for the mighty yam. Of course that's completely due to my insatiable sweet-tooth. Yams are sweet, but also very good for you... Which is why I love them so much. I can eat them all day long and not feel a pinch of guilt.

The following dish was made especially for a vegetarian friend of mine who came to dinner. I sided it with partially boiled Fennel topped with freshly grated Parmesan cheese that had been placed under a broiler to brown and crisp. The meal was absolutely deeeliiiish! I had a lot of the veggie-chili leftover. It was perfect all by itself, so I ate that for days. The spices and the flavors of the vegetables was amazing. I'll probably end up making this dish, minus the yams, sometime soon. It was good enough to truly miss it:)

Ingredients

3 small-medium yams
1 tblsp olive oil
1 large onion (chopped)
3 garlic cloves (crushed)
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1 - 14 oz can chopped tomatoes
1 cup GF vegetable stock
1 large zucchini (cubed)
1 - 10 oz can sweet corn kernels (drained)
3 - 14 oz cans red kidney beans (drained and rinsed)
sour cream (to top)
grated sharp cheddar (to top)

Directions

Preheat oven to 415 degrees F.
Rinse the sweet potatoes and poke holes into them with a fork (so they don't explode)
Place the yams on a baking tray and bake for 1-1/2 hours, or until you can easily push a fork into them. You want them soft and mushy.
While the yams are baking, heat the olive oil in a large saucepan and cook the onion over medium heat for about 5 minutes or until soft and golden (stirring occasionally). Add the garlic and spices, cooking and stirring for another minute or so.
Add the chopped tomatoes, GF vegetable stock, and beans. Bring to a boil and then reduce to simmer. Partially cover and cook for another 20 minutes.
Uncover, increase the heat to medium-low for another 15 minutes to thicken the liquid.
To serve, cut the yams in half lengthwise. Spoon the veggie chili mixture over the top of your yam-boats. Add a dollop of sour cream and a few slices of sharp cheddar.
Chow down and love the healthy yumminess of it all!

Gluten Free Creamy Salmon & Corn Chowder

2010-01-13T21:02:00.000-08:00

Another semester begins. This time it's the last before I begin my dissertation. I still have to pass comprehensive exams, and submit a proposal for my dissertation topic, but it all seems downhill from here. Maybe I'm just delusional, but after years of education, knowing that it's almost finally over feels really really good.

Not that I haven't been working in the "real world" all along, but knowing that soon I'll never have to take another long weekend class, or stay up late writing papers after a day of hard work, is a very good thing. The "real world" is soooo much easier than the life of a grad-student.

I've been thinking about what I'm going to do with all my free time during my dissertation year, and figure what will make me happy will be to cook more, spend more time on my business, and give quality time to my good friends and family. But knowing myself, I'll probably find some way to cram up all my time with work of some sort:)

However, I'm sure there will always be time for great food and friends. And speaking of food... this chowder I made is dynomite! I served it at a get-together I had a while back and it was quickly engulfed. It was so rich and creamy, completely delicious, and warmed up your insides with a sense of being home. On top of that, it's breezy easy to make.

The only major equipment you'll need is a slow-cooker (crock-pot).

Ingredients

2 cups GF chicken broth
2 cups water
2 cups frozen sweet corn
1 cup celery (chopped)
1/2 cup onions (chopped)
3/4 cup corn meal
8 oz. package fat-free cream cheese (cut into cubes)
16 oz. can salmon, drained, skin and bones removed, and coarsely flaked with a fork ( I know what you're thinking, "canned salmon?!", and yes, I thought the same thing, but trust me, it works just fine)
1 tblsp. dill weed (chopped)

Cooking Directions

Mix together the chicken broth, water, corn, celery, onions and corn meal in your slow cooker.
Cover. Cook on low 8-10 hours, or on high 3 1/2 to 4 hours.
Turn cooker to high and add the cream cheese, stirring until completely melted.
Stir in the salmon and the chopped dill.
Cover and cook for 10 minutes longer.
Dig in! (and try not to burn the top of your mouth!)

Gluten Free Apple Sausage Casserole

2009-12-28T18:54:00.000-08:00

It's almost time to head to Syracuse to celebrate New Year's Eve! Mindy and I have made it a tradition for the past 5 years or so, to spend New Year's Eve with our two great friends David and Cheryl Vermilya, listening to music, drinking good wine, eating great food.. They live on a river, and the front of their home is mostly window. I can spend hours watching the birds at the feeders, or the deer wandering through the forest on the opposite bank of the river. Another part of the tradition is to either x-country ski, or hike at Beaver Lake on the morning of New Year's Day. I love starting the year that way. So much better than nursing a pounding hangover. Usually it's just a mild one:)

On to the food.

The following may sound like a completely bizzaro taste combination, but I swear... It's awesome! I used sweet turkey sausage (making sure to inspect for "G" ingredients), but feel free to use any kind of sweet sausage you like. You want to have drippings to drizzle on everything just before going into the oven, so if you use turkey, or any other kind of non-greasy meat, you'll want to cook the sausage in two tblsp. of butter and two tblsp. of olive oil. The butter and oil will draw out a lot of flavor, which is exactly what you want.

Ingredients

1 1/2 pounds of sausage (cut into chunks)
4 medium apples (your favorite kind), peeled, cored and sliced
3 medium sweet potatoes, peeled, halved and sliced (I love yams!!)
1/2 tsp. salt
1 tblsp. gluten free flour (I like Bob's Red Mill All Purpose GF Baking Mix)
2 tblsp. sugar

Directions

Fry your non-greasy sausage in butter and olive oil until cooked through and lightly browned. If you're using pork, drippings a plenty for sure!
Preheat oven to 375 degrees F.
Spray a casserole dish with cooking spray (most are GF, but check the ingredients)
Mix together the salt, gluten free flour and sugar in a small bowl.
Layer the cooked sausage, apple and sweet potato slices in the casserole dish, sprinkling with flour mixture between layers. Top it off by drizzling your drippings over the whole shabang
Cover the casserole dish with heavy duty aluminum foil and throw it in the oven for 1 hour, or until the sweet potato slices are soft.
Chow down immediately!

Gluten Free Pumpkin Apricot Stew

2009-11-10T13:41:00.000-08:00

Halloween is over, but I'm still daydreaming about the stew that we served at our Halloween costume party. It was absolutely amazing! And eating it out of a pumpkin was just downright cool! Plus, I'm a huge fan of yams, and this dish is loaded with delicious yam chunks!

I'm not sure if you can find pumpkins anymore, but even without the pumpkin shell, this is sure to be a hit with anyone you're feeding:) My apologies for the poor photo, I planned on taking nice photos of this stew the next day, but it was all eaten up!

To keep things GF, I used an organic beef broth that stated "gluten-free" on the carton. I've also used the product "Better Than Bouillon" numerous times with no ill effect. The ingredients do not list anything evidently glutenous, but proceed with caution if you happen to have a very sensitive system.

Ingredients

2 lb beef stew meat, cubed
1 large onion, chopped
2 cloves garlic, minced
3 tblsp oil
2 large tomatoes, chopped
1 large green pepper, chopped
2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes (yams), peeled and cubed
2 cups beef broth
butter
1 16oz. can whole kernal corn, drained
1 medium pumpkin

Cooking Directions

Cook beef, onion and garlic together in oil until browned. Add the tomatoes, pepper, salt, pepper, sugar, apricots, potatoes and broth. Cover and simmer for 1 1/2 hours.
Meanwhile, cut off the pumpkin top. Scoop out the seeds and membrane. Brush the inside of the pumpkin walls with melted butter and then salt and pepper the inside.
Preheat the oven to 400 degrees F.
Once the pumpkin is prepped, add the corn to the stew and stir together. Ladle the hot stew into the pumpkin shell.
Place shell in a shallow pan and bake, uncovered, for about an hour or until the pumpkin meat is tender.
Serve by scraping up the sides of the pumpkin before ladling into bowls. Make sure you get a nice amount of pumpkin flesh into each serving.
Place lid of pumpkin back on for aesthetic appeal:) You're going to love this!!!

Gluten Free Turkey Chocolate Chili

2009-10-27T08:56:00.000-07:00

When I read a recipe for chili that called for an ounce of chocolate, I just had to whip up my own interpretation! It makes sense though. Cocoa and Chili are like some immortal, South American married couple. Although we always think SWEET when we talk chocolate, Cocoa wonderfully complements the HOT spices! After a string of amazing days, perfect for taking in the vibrant colors of Autumn, it's back to the drizzle. Philly, in general, has pretty nice weather, in comparison to one of the dreariest places to live: Syracuse... my home town:) Because of my frame of reference, I never seem to catch the hum-drum, half-empty glass mentality that locals often adorn after but a few days of rain.

Rainy weather is Chili weather. So I figured what better time to share one of my most favorite recipes of late - Turkey Chocolate Chili!! This chili's broth is light and spicy, almost like a stew, and absolutely warm your insides with spicy deliciousness! Feel free to cut back on the chili powder, or add more chocolate depending on your tastes, but don't omit the chocolate! Trust me, you'll barely know it's there, but it gives this dish a subtle, wonderful aftertaste. For the chicken broth, I used "Better Than Bouillon" but you can use whatever GF vegetable or chicken broth you like.

Ingredients

2 pounds ground turkey
1 large onion (chopped)
2 medium red bell peppers (chopped)
6 garlic cloves (finely diced)
4 tblsp chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
3 can of pinto beans (drained)
1 28-ounce can diced tomatoes w/juice
3 cups vegetable or chicken broth (Make Sure It's GF!)
2 ounces of semisweet chocolate (chopped)
Cooking Spray (Make Sure It's GF!)

Directions

Coat the bottom of a heavy pot with cooking spray.
Add onions, bell pepper and garlic. Saute over high heat until vegetables begin to soften (about 6-8 minutes).
Add turkey and saute until no longer pink, breaking it up while it cooks (about 5 minutes).
Mix in the chili powder, cumin and oregano, stirring for about a minute.
Add the beans, tomatoes with juice, broth and chopped chocolate.
Bring the pot to a boil, then reduce to medium. Cook uncovered, stirring occasionally, for about an hour.
Add a little S&P and chow down! You're going to love it!!!

Gluten Free Chicken Potato Bean-sprout Stew

2009-10-17T12:26:00.000-07:00

The Northeast has been experiencing a wet and cold week. This Sunday we scheduled a trip to Linvilla Orchards to pick apples, eat cider-doughnuts, and go on a hay-ride followed by a bonfire to roast marshmallows. I've got my fingers crossed, but it could very well be a wash-out. We have 80 people signed up, so I'm hoping for a break around the time our wagons are scheduled to depart. Either way, rain or not, I'll be there warming up with hot spiced cider and the company of good friends:)

Right now, as I'm writing this, a large pot of turkey chocolate chili is reducing on the stove. It smells AWESOME!!! This rainy, dreary, cold and gray weather is the perfect time for chili, soup and stew. The chicken stew recipe below is something I whipped up with what I had on hand. I was nervous about the bean-sprouts, but they ended up being an amazing alternative to noodles. They still held their texture, and since I didn't chop them up, were nice and stringy like al dente pasta.

A hot, steaming bowl of chicken stew on a cold and damp day is a bit of heaven! I shared this with some friends and they shared with me that this stew is amazing. Make it! You'll love it!

Ingredients:

2 cups chopped carrots
2 cups bean sprouts (rinsed)
2 lb chicken breast (chopped)
6 cups scrubbed and chopped red potatoes (with skins on)
8 green onions/scallions chopped
3 bay leaves
6 cups GF chicken broth (I used "better than bouillon")
1 tsp concentrated lemon juice
3 tblsp vegetable oil
Salt, Black Pepper and Garlic Pepper

Directions:

The first thing you're going to do is cook up the chicken. Heat the oil in a large pot on med-high till hot and throw in the chopped chicken breast. As it's cooking, keep stirring and adding shakes of salt, pepper and garlic pepper until you feel that it's spicy enough for you. Once the chicken is cooked through, using a slotted spoon, remove the chicken and set aside.
Add the chopped carrots, onions and bean sprouts to the chicken oil. Stir constantly for about 3 minutes. Add the bay leaves, potatoes and lemon juice and stir together for a couple more minutes.
Add the chicken stock until everything is covered with about 1 inch of liquid. Cover an bring to a boil, then reduce to a simmer and uncover.
Let the soup simmer for about 3o minutes, tasting about 1/2 way through and adding more salt, pepper and garlic pepper to your specific taste.
Serve hot and steamy on a wet, cold day. Enjoy!!!

Gluten Free Sunshine Colcannon

2009-08-30T13:41:00.000-07:00

After the last post I went to the store and purchased Betty Crocker's GF Brownie Mix. Just like the chocolate chip cookies, the brownies were great! I can't wait to try all of their new GF products:)

It's almost the beginning of the semester. This is my last year taking classes; only three more to go before dissertation. This week was my last at Social Work Counseling Services. It was sad emptying out my office and closing out my cases, but I'm looking forward to what's ahead. It should be a busy year, but I can't wait to get it going!

As usual I've been cooking and baking up a storm. This dish was really easy to put together. I call it "Sunshine Colcannon" because the eggs look like little suns:) It tasted wonderful and was super filling. I just love these traditional Irish meals... such great comfort food. Feel free to use whatever cheese you prefer, and if you have an allergy to eggs, just leave them out.

Ingredients

2 pounds potatoes (chopped up)
1/2 pound crisp green cabbage - any variety (shredded)
2 green onions (chopped)
4 large eggs
4 oz. mature cheese (grated)
butter or margarine (according to taste)
nutmeg (according to taste) - I used about 1/4 tsp.
sea salt and fresh ground pepper (according to taste)

Directions

Boil the potatoes until just tender - drain them and smash em up!
Preheat the oven to 375 degrees F.
Lightly cook the cabbage until just tender but still crisp. I cooked it in some olive oil and water, covering to steam a little.
Drain the cabbage and mix them with the potatoes. Add the onions, butter, nutmeg and S&P and mix together well.
Transfer the mixture into a shallow ovenproof dish and make four potholes in the mixture. Crack an egg into each hole and season well.
Bake for about 15 minutes or until the eggs are just set. Remove from oven and sprinkle with cheese.
Grab a bottle of Redbridge, some family or friends, and chow down!!

Gluten Free Eggplant and Pistachio Boats

2009-08-15T15:08:00.001-07:00

Last night I had a good time hanging with my fellow Philly foodies at E's house! E writes FOODAPHILIA and hosted this round, showcasing her new apartment. I always enjoy hanging with E and Taylor (who writes MAC & CHEESE). If all goes according to plan, next time, in October, it will be at my crib. I plan to make an awesome pumpkin soup inside the pumpkin, and a few pumpkin-based sweets:) I'm a big fan of the orange squash :) But, the Fall is still months away and there's so much to be done before then.

I'm happy to say that in a few weeks I'll be submitting all the paperwork required to obtain my LLC license for my company, Helping Hands Books. HHB has been my pet project for the past two years, and now that my little hobby is evolving into something much bigger. I'm experiencing a mix of positive excitement and nervous anxiety. But I've got faith it's going to work out. I just know that soon, I'm going to need to start hiring people!

I decided to put all of my gluten free recipes together into an e-book titled "Trav's Gone Gluten Free's Kick-Butt Cookbook.

Now... I know that I posted an eggplant recipe a few posts ago, but I just had to share this one as well. I had a few more eggplants from Produce Junction, so I figured I'd experiment some more. This dish doesn't look too pretty, but it's seriously delicious. It also has a very meaty texture, so much in fact, that my brother was surprised that there wasn't any pork or beef in what he was eating. I mistakingly cut off the ends of the eggplant, making it harder to scoop out perfect bowls, but it turned out just fine:) If you don't have pistachios on hand, you can use hazelnuts or cashews. This meal is great! Enjoy!

Ingredients

2/3 cup brown rice (cooked)
1 large eggplant (cut in half)
1 onion (chopped)
3 garlic cloves (crushed)
1 small sweet green pepper (chopped)
1/4 pound of mushrooms (sliced)
3 oz. Cheddar cheese (grated)
3 tblsp. olive oil
1 egg (beaten)
1/2 tsp. marjoram
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1/4 cup raw pistachios (no shells of course)

Directions

Cook your rice and set it aside to cool.
Scoop out the flesh from the eggplant halves and chop.
Boil some water and blanch the hollowed-out eggplant boats for about 2 minutes, then drain upside down.
Fry the chopped eggplant flesh, onion, garlic, green pepper and mushrooms in the oil for about 5 minutes.
Mix in the rice, cheese, egg, marjoram, salt and pepper.
Preheat the oven to 375 degrees F.
Arrange the eggplant boats in an ovenproof dish. Spoon the filling inside. Sprinkle over the pistachios.
Throw the eggplant boats into the oven and bake for about 25-30 minutes, or until the filling is set and nuts are a bit golden.
Remove from oven and serve immediately.
Chow Down!!