I found this recipe for Apple Quinoa Cookies with Dates and Walnuts on Gluten Free Mommy’s blog. I’ve made them a few times now and they are delicious. If you are looking for a cookie that reminds you of oatmeal cookies but have their own gluten-free charm, I recommend this recipe. As Gluten Free Mommy says, you can make them less sweet by adding less sugar.
yummy!
These cookies are a treat and have some healthful ingredients included. Quinoa is high in protein.
I usually have a snack between meals and try to have one that is low in calories. This snack is so rich tasting and satisfying that it seems like a treat yet it isn’t too high in calories. I love dried figs as snacks and ordered some Turkish figs recently from Nuts On Line. They are very good. I cut one up and sprinkled it over two rice cakes spread with two wedges of Light Laughing Cow cheese.
These two rice cakes (Lundberg Brown Rice cakes) with one wedge of cheese on each and sprinkled with one cut-up fig totals 262 calories, 8 grams protein, 45 grams carbs and 4 grams fat. It is a delicious, filling, healthy snack.
I found the recipe for this very good pasta dish in the Idaho Statesman newspaper. I love to try new tastes and we were thrilled with this one. It is fairly easy to make. I would read through the recipe before starting. You need to toast the almonds, which can be done in advance, and have the chopped parsley and cilantro ready at the end of the preparations. I used canned, diced tomatoes which worked well and cuts down on the preparation time slightly. The recipe is gluten-free as long as you use GF pasta. My favorite now is Mrs. Leeper’s corn pasta. I serve it with fresh, slightly steamed spinach and GF bread.
Moroccan-Style Pasta
This is a delicious blend of the tastes of north Africa and the pasta of Italy.
Recipe adapted from Gino D’Acampo’s “Fantastico”, Kyle Books, 2008, $19.99
Start to finish: 45 minutes
Servings: 6
6 tablespoons olive oil
1 yellow onion, thinly sliced
8 medium tomatoes, chopped
1 teaspoon cinnamon
1 teaspoon cumin
Salt and freshly ground black pepper, to taste
1 cup canned chickpeas (garbanzo) beans, drained
1 cup slivered almonds, toasted
12 ounces gluten-free pasta (linguine is good)
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
In a large skillet, heat the oil over medium-high. Add the onion and sauté until soft and lightly browned, about 8 minutes. Reduce heat to medium.
Add the tomatoes, cinnamon and cumin. Cook, uncovered and stirring occasionally, for 15 minutes, or until the tomatoes break down.
Season with salt and pepper. Add the chickpeas and almonds, then cook for another 5 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta and cook until al dente, according to directions on package. Drain and add the pasta to the skillet.
Stir the pasta into the sauce for 1 minute, then add the pasley and cilantro and stir for another minute.
My calculations on nutrition:
Per serving (1/6 of recipe)
Calories: 538
Protein: 11 g
Carbohydrates: 67 g
Fat: 27 grams
This is a great light dinner which takes advantage of fresh asparagus. I only buy asparagus in the spring – I think it’s wrong to be buying asparagus all year long. I like to have asparagus as a special springtime treat. Whenever you buy it this is a wonderful recipe. When I eat it I feel so good. It is healthy, easy, tasty and special. I served it with sliced, toasted Pamela’s bread made into soft baguettes.
I got this recipe in a newsletter last spring from “The Splendid Table” by Lynne Rossetto Kasper. Splendid Table is a weekly show on NPR.
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| May 9, 2007 |
Dear Friends,
Few cooks understand the power of simplicity the way Sally Schneider does. This dish sings with her sensibilities, for instance, how the egg’s yolk becomes the sauce for the asparagus and how Parmigiano-Reggiano takes the pair to a new place. Simple, but so effective.
Sally’s The Improvisational Cook recently won the International Association of Culinary Professionals award for Best Cookbook in the General Cookbook category. At this moment we are waiting to hear how the book fares in The James Beard Foundation Cookbook Awards for which it is also nominated.
Asparagus with a Fried Egg and Parmigiano
Excerpted from The Improvisational Cook by Sally Schneider. Copyright 2006 by Sally Schneider. Reprinted with permission from William Morrow/An Imprint of HarperCollins Publishers.
Serves 4
Break the tough stems off the asparagus and discard. Arrange the asparagus in a large skillet set over high heat; add the water and salt. Cover and steam the asparagus, rearranging them occasionally, until they are crisp-tender and all but 1 tablespoon of the water has evaporated, 5 to 8 minutes. (Check the asparagus periodically; if the water is evaporating too quickly, add a few more tablespoons. Or, if there is still too much by the time the vegetables are tender, pour it off, holding the vegetables in the pan with the lid.) Remove the lid and add 1 teaspoon of the butter or olive oil; toss the asparagus well to coat them. Turn off the heat.
Carefully break the eggs into a bowl without breaking the yolks. Heat a 12-inch nonstick skillet over moderate heat. Add the remaining butter or oil and swirl to coat. Add the eggs, gently nudging the yolks so they are evenly spaced in the pan; sprinkle with salt and pepper. Reduce the heat, cover, and cook until the white are set but the yolks are still runny. When the eggs are done, separate them with a spatula.
Arrange some of the asparagus on each of 4 dinner plates. Sprinkle each serving with some cheese and place an egg on top. Spoon some of the remaining cheese over each egg. Serve at once.
LYNNE’S TIPS
I went to my book club meeting last week and needed to bring a dish to share. The book we had read, “Infidel” by Ayaan Hirsi Ali, relates her early life in Somalia, Ethiopia and Kenya and goes on to her life in the Netherlands. I thought it would be fun to search for some cuisine from east Africa and spent some time on the internet looking at the tastes and customs of the area. I settled on this recipe which combines a gluten-free grain, millet, with a spicy tomato sauce with an exotic taste from spices we don’t usually use together in the U.S.
The dish went over well at the book club. One friend who (a long time ago) had a boyfriend with and Ethiopian maid and had eaten her food recognized the taste – so I think it is authentic. I garnished it with peanuts instead of the herbs and pumpkin seeds. They would be good also but I didn’t have them on hand.
MILLET WITH SPICY TOMATO SAUCE
1 C. (237 ml) millet grains
1 t. salt
3 1/2 to 4 C. (835 to 960 ml) water
Combine millet, salt, and water in a 2-quart (2 liter) saucepan.
Cover, and bring to a boil over high heat. Turn heat down to low and steam for 15 minutes.
Remove from heat, and set aside for 15 minutes without lifting lid.
Tomato Sauce
2 lbs. (1 kg) Roma tomatoes, chopped (Italian plum tomatoes)
1 large onion, finely chopped
2 to 3 dashes ground cinnamon
1 or 2 dashes ground cloves
1 t. ground cumin
1/2 t. chili powder
1/2 to 1 t. salt
Freshly ground black pepper to taste
2 T. extra virgin olive oil
Garnish
1 T. chopped fresh chives, basil, or thyme
2 T. toasted pumpkin seeds
Combine tomato sauce ingredients in a large skillet. Cook over medium-high heat, stirring frequently, until soft and broken down, about 12 to 15 minutes.
To Serve: Spoon millet into a large bowl or casserole. Ladle some of the tomato sauce over the top.
Garnish with fresh herbs and pumpkin seeds, and serve remainder of the sauce at the table. Serves 4 to 6.
I found this recipe in Coastal Living magazine. It is a delicious and easy dish which is also naturally gluten-free. The tangy mango chutney adds sweetness and an exotic flavor. I have also made it using some apple chutney instead of the mango chutney.
This recipe is easy. The most time-consuming part is peeling and deveining the shrimp but this is a fairly simple task. I served it with plain brown basmati rice but the Coconut Basmati Rice sounds good, too.
Curry-Mango Shrimp
Ginger, lime, and curry subtly enhance grilled shrimp.
Recipe by Julia Rutland
½ cup mango chutney
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon grated fresh ginger
½ teaspoon curry powder
1 pound peeled and deveined large shrimp
3 (10-inch) metal skewers
Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.
Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture, and serve. Makes 2 to 3 servings.
SERVE
Coconut Basmati Rice
Combine ½ cup chicken broth, ½ cup coconut milk, ½ teaspoon salt, and ½ cup uncooked basmati rice in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in 3 tablespoons chopped green onion and 1 tablespoon chopped fresh cilantro. Makes 3 cups.
POUR
To complement the diverse flavors of the curry-mango marinade, try a Hogue Riesling from Washington’s Columbia Valley. The naturally crisp acidity balances sweet peach and apricot flavors for a refreshing finish.
Everyone will love this slaw. It has a peanut sauce which is delicious. It is a good dish to take to a potluck. I add red bell peppers (sliced thin) and sliced green onions to make it tastier and more colorful. Sometimes I add cooked chicken, cut up, for a main dish salad. Use wheat-free tamari sauce in place of the soy sauce to make it gluten free. This salad contains plenty of vitamins, fiber and protein for your active lifestyle.
Sweet and Sour Slaw
From Jane Brody’s “Good Food Gourmet”
6 servings
Preparation tips: The dressing can be premixed and combined with the cabbage and pepper flakes several hours before serving but add the peanuts at serving time.
| Dressing:1/3 cup rice vinegar or cider vinegar
¼ cup natural peanut butter (smooth or crunchy) 3 tablespoons brown sugar ½ tsp. salt, or to taste (optional) 1 Tbsp. Soy sauce 1 tsp. oriental sesame oil |
Salad:7 to 8 cups (about 1 ¼ lb.) shredded green cabbage
Red pepper flakes to taste (optional) ½ cup dry-roasted unsalted peanuts, coarsely chopped
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Optional: I add cut-up, cooked chicken breast and sliced red bell peppers sometimes for a full meal.
This is good for a pot luck, everyone loves it.
I made this easy, hearty soup last night. It couldn’t be easier, just put all of the ingredients in a soup pot and cook for about 20 minutes. It is full of protein with chicken and beans and vegetables. I added a package of spinach which I washed and chopped just before serving the soup. This recipe is from a good resource for sports nutrition, “Nancy Clark’s Sports Nutrition Guidebook”. She is a registered dietitian (RD) who specializes in nutrition for exercise and health.
Chicken & Black Bean Soup
From Nancy Clark’s “Sports Nutrition Guidebook”
4 chicken breasts, skinned & boned
5 cups chicken broth or water (I use 2 cups broth and 3 cups water)
2 carrots, peeled and sliced
2 tomatoes, chopped (I used 1 can diced tomatoes)
½ onion, chopped
3-5 cloves garlic, crushed
2-16 ounce cans black beans, rinsed & drained
1 tsp. Oregano
optional: 2-4 cups cooked pasta; 2 oz. Grated cheddar cheese; ½ cup marsala wine (I also added one package of washed and chopped spinach just before serving.)
4 servings, 300 cal. Per serving.
Carb = 33 g, protein = 35 g, fat = 3 g
I found a gluten free bread mix that I consider to be the best bread I’ve tasted since I was diagnosed with celiac disease almost 4 years ago. It is by Pamela’s Products, the Amazing Wheat-free Bread Mix (it is actually wheat-free AND gluten-free). You’ve probably tried Pamela’s gluten-free cookies (my favorite is the Espresso Chocolate Chunk). The first time I bought the mix I made the pie crust (the recipe is on the package) for an apple pie when my son came home for Thanksgiving. It was delicious – but it is definitely a rare treat because it is very high in fat.
Here in the Wood River valley in Idaho I get the Wheat-free Bread Mix and the cookies at Atkinsons’ Valley Market in Bellevue. The Wheat-free Bread Mix is also available in Hailey at Bigwood Nutrition.
Recently I looked on the Pamela’s website for more receipes and found this recipe for a Soft Baguette Loaf. I happen to have bought a baguette pan last year hoping to find a good bread recipe. This recipe is not fluffy but dense and slightly soft. The molasses adds a great taste. It is good for dipping in oil and balsamic vinegar and later makes a good toast. I slice the left-over loaves and put in freezer so that they stay fresh. It is easy to pull out a couple slices at a time, let them defrost and serve.
My husband, who isn’t gluten intolerant, asks for this bread even if I have store-bought french bread for him. The recipe is easy to make, just add all the ingredients to the mixing bowl and mix at medium for 3 minutes. Then let rise in pan for 1 hour and bake. It has never failed for me. I make sure the water and milk are about 100 to 110 degrees. Enjoy it! 
Soft Baguette Loaf
1 bag Pamela’s Amazing Wheat-Free Bread Mix
1 cup warm water
1/3 cup milk with 1 tablespoon vinegar
1/4 cup oil
1 tablespoon dark molasses
1 yeast packet (enclosed)
Combine all ingredients. Mix on medium for 3 minutes. Use 1/2 of the dough for each loaf. Place on a greased baking sheet. Use oil or non-stick spray on dough to shape loaves. Let dough rise for one hour, then slash cuts in loaf. Bake for 25-30 minutes at 375°. Loaves can have seeds (sesame, poppy, sunflower) added to top before baking. Try using fine corn meal on the cooking sheet to give the bottom of the loaf additional texture.
If you are vegetarian and gluten intolerant a typical easy dinner is sauteed or steamed vegetables on top of a bed of rice. I love to add a good peanut sauce on top of the vegetables.
I first had this meal when I went on a bike tour with Women Tours. Kimberly made a delicous meal for us hungry bike riders which really hit the spot. She offered cooked, cut up chicken pieces in addition to the rice and veggies for those who wanted to eat meat. They also had walnuts to sprinkle on top.
I have been experimenting with peanut sauces and finally found a wonderful version which is also very easy to make. This peanut sauce is from the cookbook “Vegetarian Planet” by Didi Emmons. I used lite coconut milk.
I also used about 1 teaspoon fish sauce and then added enough gluten-free soy sauce to equal one tablespoon. The result is very good, a good choice to add some taste and protein to an easy dinner. Add some chopped walnuts on top for crunchiness and to add omega-3’s.
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