Cherry, Pecan & Tarragon Chicken Salad (No Mayo)

No fancy pictures today....just awesome FOOD! We made this chicken salad today with the leftover ingredients from my last post, Cherry, Pecan & Tarragon Brussel Sprouts W/Madeira Wine Reduction.



I must say it was FABULOUS. My kids said the only problem was that I didn't make more! That made me one happy mama. So happy in fact, that I had to share this amazingly simple recipe. Best of

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Cherry & Pecan Brussel Sprouts With A Tarragon & Madeira Wine Reduction (GAPS, Paleo Options, Vegan)

If you happen to be one of those people who automatically turns your nose up at the mere mention of Brussels sprouts...prepare to be charmed! These are not the bitter, soggy, overcooked Brussels sprouts that your grandma used to make (no offense to grandma intended...I mean, I like them so mine must have done something right).



Here again, you may notice the continued obsession

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Spicy Meatballs in a Tomato, White Wine & Chilli Sauce

Spicy Meatballs in a Tomato, White Wine & Chilli Sauce

These meatballs are delicious and spicy, comfort food at its best!

Serves 4

Prep time:  10 minutes

Cooking time: 20 minutes

Ingredients

For the meatballs

450g/1 lb lean minced beef

1 onion, finely sliced

2 cloves of garlic, crushed

1 egg, lightly beaten

1 tsp chilli powder

1 tsp paprika

Flour, for dredging

For the sauce

1 tbsp olive oil

1 onion, finely chopped

1 red chilli, deseeded & finely chopped

3 cloves of garlic, peeled & finely chopped

2 tbsp tomato puree

1 tsp chilli flakes

300ml/ ½ pint white wine

To serve

Spaghetti, linguini or tagliatelle, cooked as per packet instructions

Freshly grated parmesan

Method

1.  For the meatballs, place all the meatball ingredients into a bowl and mix together with your hands.  Shapes the mixture into golfball-sized balls and then dredge with flour.

2.  For the sauce, heat the oil in a large frying pan and then fry the onions on a medium heat until they have softened but have not coloured.

3.  Add the garlic and chilli and cook for a further 2-3 minutes.  Then add the rest of the ingredients and bring to the boil.  Reduce the volume of wine to nearly half.

4.  Add the meatballs, cover and cook for 12-15 minutes turning occasionally.  Make sure the meatballs are cooked through but not over cooked.

5.  To serve, add the cooked pasta and stir through, place on to serving plates and sprinkle with parmesan cheese.

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Tagliatelle with Chilli, Lemon & Basil

Tagliatelle with chilli, lemon & basil

A delicious and very simple pasta, a perfect mid week meal! 

Serves 1

Prep time:  5 minutes

Cooking time: 5-10 minutes

Ingredients

For the basil paste

1 handful of fresh basil

1 tsp freshly grated parmesan

1 tbsp olive oil

Season to taste

For the tagliatelle

1 tbsp olive oil

1 red chilli, deseeded & finely chopped

2 cloves of garlic, peeled & finely chopped

½ lemon, juice only

1 handful of fresh basil leaves, chopped

Tagliatelle, cooked as per packet instructions

Method

1.  Place all the basil paste ingredients into a small food processor and blend until smooth.

2.  For the tagliatelle, place the oil into a large pan and gently fry the chilli and garlic for 1-2 minutes.

3.  Add the lemon juice, basil leaves and tagliatelle, stir until fully coated.

4.  To serve, place the pasta onto a serving plate and top with the basil paste.  Enjoy!

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Anna Thomas' Green Soup

It all started a few weeks ago. It was a Saturday afternoon, I was washing dishes and listening to The Splendid Table on NPR. Lynne Rosetto Kasper was talking with Anna Thomas, author of a classic cookbook from the 70's, The Vegetarian Epicure. Lynne and Anna were talking soup. Anna talked about how one day she had some leftover greens in her fridge. Along with an onion, a little rice, and a few spices she decided to make a green soup... gently cooked and then pureed and finished with a drizzle of extra virgin olive oil.

To be honest, at first I was sort of turned off.... okay, pureed greens... in a soup. Yeah.

But then I was intrigued. I love greens and I certainly don't eat enough of them. The soup was easy to make, vegetarian... but what really inspired me? That drizzle of olive oil. 

Lynne talked about how olive oil has a distinctly different flavor when used as a garnish, than it does when used for general cooking. I love the flavor of olive oil when cooking and I also love it in salad dressings... but I never thought about the differences in flavor.

So I decided to make the soup.

Wow. Such a simple concept: hearty spinach and chard, gently simmered with onions, vegetable broth, a little rice, a pinch of cayenne, and a splash of lemon juice. It was absolutely delicious. I've underestimated greens and soup. Normally when we make soup in our house, much of it often gets thrown away. There's just too much. This soup? I couldn't get enough. I ate the entire batch in about 4 settings.

And then I made another batch. And another. And atop each bowl of warm, creamy green soup? That drizzle of olive oil. The olive oil make this soup. It's warm, rich olive flavor slowly mixed into the creamy soup... it gave me a whole new meaning of the word soup.

I decided to share this recipe today in celebration of a new blog & website entitled, "The Balanced Platter." It's a website that was started by Amy Green of Simply Sugar and Gluten Free and Maggie Savage of She Let Them Eat Cake. The website will regularly share healthy recipes and tips from a variety of gluten free bloggers. I hope you'll visit the site and see what you think!

And meanwhile... try green soup. It's an easy and delicious way to get more vitamin rich, leafy greens into your diet without a lot of effort. For another variation of this soup, try Heidi's non-pureed version on 101 Cookbooks.

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Cocoa Cherry Biscuits W/ Meyer Lemon Marmalade (Grain & Dairy Free)

Ah Valentine's: It's blissfully edging it's way closer. I can feel it's pull, like gravity; irresistible....drawing me in. If Christmas is all 'sugar plums dancing in my head', then Valentines is all chocolate, cherries and Meyer lemons dancing pretty much everywhere. In the past, I was all about the chocolate and cherries. Somehow lately though, Meyer lemons have taken up permanent

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This Week's Menu -- Meet Maya

Meet Maya

This is Maya (pronounced "my-uh"). She's kitty #3 in our house and is about 6 years old. We adopted her as a kitten. M & I are both crazy for our cats. Yep, we're those people. And we're okay with that. If you're not a cat person, you won't get it. Don't even try. But these kitties... they bring me a lot of joy. They are really good company. This particular kitty is always waiting at the kitchen door when I get home. She's the main talker in our family (I think she talks more than M & I do put together). She responds when you speak to her with abbreviated meows and half-purrs, by rubbing her head against your arm. By keeping your lap or legs warm in the dusty pink armchair. She's a grey/blue kitty with patches of orange tabby stripes. Maya is a very thoughtful cat. She'll bring Max (our 4th kitty) his favorite toys when she wants to play. She will curl up with me quietly when I've had a bad day. She seems to know the right times to talk and when not too. People often have a hard time with that skill.

Maya is our mostly gluten free kitty. This girl needs her protein. (She's a lot like her owner the person who buys her food! lol) She doesn't do well with grain-based cat foods... and if you feed it to her, she'll throw it right back up... you know, on your shoes, or right in the middle of the hallway, or right where you'd put your feet down on the floor when you get up in the morning. She'll let you know her tummy isn't happy.

Maya also hates my alarm clock. If I hit the snooze too long, or don't hear it going off.. she gets near the top of my head, roots around my head, finds a good patch of hair and tugs on it hard to wake me up. Thanks Maya.

In other news... we're in the midst of a very busy time... cookbook writing is in full swing and I'm in the thick of it. Through the end of February, the blog will continue to be on the back burner unfortunately. I hope you don't mind.

But I am trying to get back in the habit of weekly menus... life sure goes more smoothly for me when we have a menu plan in place. And I think Michael is actually getting sick of cereal nights (maybe a blessing in disguise?)

This Week's Menu: 

• Monday -- Cheryl's sniffle stew (with something in place of the chickpeas, but I'm not sure what yet... maybe ground chicken meatballs or something) 

• Tuesday -- Meatloaf stuffed green peppers (will be in The Everything Gluten Free Slow Cooker Cookbook, coming October 2012) with a salad and slow cooker au gratin potatoes for Michael

• Wednesday -- Thai Chicken Wraps (I'll probably just make this a salad)

• Thursday -- Gluten Free "Spaghetti" and Meatballs... I will either use spaghetti squash or "Miracle Noodles" (Anybody tried them? I've heard rave reviews!) 

• Friday -- Sauteed chicken & veggies -- not sure of the seasonings we'll use yet -- possibly Greek Seasoning, Herbs de Provence, or a very mild mix of Indian spices. 

• Saturday -- Taco Salads using ground turkey, taco seasoning, avocado, tomatoes, lettuce, olives

• Sunday -- Breakfast for dinner -OR- Leftovers 

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The Confessions Of A Valentine Junkie

Confession #1

I was the girl in grade school who romantically envisioned that her carefully decorated, home made paper bag Valentine holder would be brimming full of sweet somethings from admirers...secret and known, teachers, friends and the like. Alas, as fate would have it, there was no bag small enough to make mine seem full.



Confession #2

I was the day-dreaming high

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Raspberry White Tea & Peach Rooibos Jams

Guest Post On Mommypotamus!



Heather over at Mommypotamus, has invited me to come share a recipe on her blog. So head on over to Mommypotamus to check out some of these amazing pectin free, honey sweetened jam recipes, sweetened with fruit and honey. There's also a few ideas for valentine gifts. Get the recipe HERE



While your over there, you should take a look around. Heather has an

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Chinese Chilli Bean Beef Stew

Chinese Chilli Bean Beef Stew

A delightful melt in the mouth beef stew with a kick, delicious! 

Serves 4

Prep time:  10 minutes

Cooking time: 2 hours

Ingredients

3 garlic cloves, crushed

2.5cm/1inch fresh root ginger, peeled and finely sliced

1 red chilli, deseeded and finely chopped

1 onion, sliced

2 medium carrots, peeled and cut into thick slices

1kg/2 ¼ lb braising beef

1 litre/ 1 ¾ pints vegetable stock

2 tbsp chilli bean paste

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp brown sugar

2 tbsp cornflour mixed with 2 tbsp water

To serve

2 spring onions, chopped

1 small handful of fresh coriander, chopped

Jasmine rice, cooked as per packet instructions

Method

1.  Place all the ingredients except the cornflour mixture into a large pan or wok and bring to the boil.

2.  Cover the pan and reduce to a simmer and cook for 2 hours.

3.  Add the cornflour mixture to the stew and mix through.

4.  Serve with jasmine rice and garnish with the spring onions and coriander.  Enjoy!

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Bacon, Avocado,Tomato Pasta

What's for lunch?

Sometimes I just look in the refrigerator to see 

what I can pull together for lunch.

 Today I found 1/2 of a tomato, 1/2 of an avocado, 

a few pieces of bacon, and a little leftover grated cheese. 

 All I needed to do was cook a little pasta, and

 Chop those few ingredients.

The rest of the ingredients I usually have on hand

 are: fresh basil from my garden, garlic, lemon juice, 

olive oil and s&p. Toss it all together.

Lunch is being served on the patio!

You don't need to follow the recipe exactly. 

It's just a guide. Use what you have. 

Just add your ingredients and toss.

B-A-T Pasta

2 C uncooked pasta, bow ties

4 slices bacon, cooked crisp

1/2 avocado, cubed

1/2 tomato, cubed

1/2 C shredded Italian cheese,

(Parmesan, Romano, Asiago or a combo)

1-2 cloves of garlic, minced

1/4-1/2 C fresh basil leaves, chopped

2 T lemon juice

Generous amount of salt and pepper to taste

Cook and drain the pasta. Rinse under cold water.

Put into a medium bowl, add other ingredients.

Toss to combine. Two large servings.

Enjoy!

"Ask not what you can do for your country. 
Ask what's for lunch." ... Orson Welles

This is similar to my Spinach Pasta Salad with Asiago Cheese
Links: Designs By Gollum

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So here's what I've been doing...

This is the reason you haven't seen many recipes on GLG in the past 6 months... I've been a bit preoccupied. If you've read any of my meal plans in the past year you know I like my slow cookers.

And the folks at Adams Media picked up on that too. I'm thrilled to be writing my first cookbook for them! The recipes are coming along. I have a band of faithful readers and friends who are helping me test, test, test recipes.

To say I'm proud of this book, would be an understatement. I've wanted to write a book for years. A few years into blogging gluten free.. I REALLY wanted to write a cookbook, but I honestly didn't know where to start.

This process has been hard. It's brought tears, frustration, and absolute joy. I'm really proud of myself for making this book happen. And more importantly, I'm thankful for my friends who have inspired me, uplifted me, and been tough critics when necessary.

I'll share some more details very soon, but seeing the book actually listed on Amazon today is an incredibly good feeling.

Have a great week!!

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Peppered Lamb Breakfast Sausage

This is a simple yet flavorful breakfast sausage recipe. Best of all it's fresh and free of additives or chemicals. Try it alone or thrown into your morning omelette I also like to eat it crumpled over a nice wild field salad . Enjoy!









Peppered Lamb Breakfast Sausage






Ingredients:



1 1/2 pounds ground organic lamb meat


1 tsp teaspoons coarse sea salt

1/2 tsp teaspoons

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Walkabout Soup

This is a creamy onion soup that's like the

Walkabout soup served at the Outback.
Perfect soup for a winter day.

It's very easy to prepare. You'll need:

beef bouillon cubes, onions, flour, salt, pepper, 

cream, and shredded cheese. 

It's been in my recipe basket for over 15 years.

 If you can boil water

and slice an onion, you can make this soup.

Bring 8 cups of water and 8 bouillon cubes to a boil.

 Add the onions salt and pepper.
Simmer covered for 1 hour.

 Then gradually whisk in the flour.

The lumps will dissolve with an additional
 30 minutes of cooking.

Whisk until smooth.

Add the cream.

 Whisk to blend

 Stir in the cheese.

Let simmer another 5-10 minutes.

Serve!

My grandchildren loved this soup.
 Just remember to call it

Walkabout Soup and don't mention the onions.

Walkabout Soup

8 C water

8 beef bouillon cubes

3 onions, cut in half and thinly sliced

1 t salt

1 t pepper

3/4 C flour

1 C heavy cream

1 C shredded cheddar cheese

Bring the water and bouillon cubes to a boil.
Stir until dissolved. Add onions, salt and pepper. 

Cover and simmer for 1 hour. 

While stirring, slowly whisk in the flour.
Simmer covered for another 30 minutes,
whisking occasionally. Lumps will dissolve after
 additional  cooking Stir in the cream  then add
the cheese. Simmer another 5-10 minutes. 

Serve with a little cheese sprinkled on top, if desired.

8 servings/200calories

Enjoy!

Links: Between Naps On The Porch,
Designs By Gollum

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Baked Cranberry Oatmeal

This is a warm crumbly oatmeal that's good to serve

 on a cold morning.  In South Florida that's 

anything below 60F!

 Flavored with brown sugar, cinnamon and fresh cranberries.

 Combine the dry ingredients.

 Melt the butter in the baking dish to grease the pan,

then pour into the wet ingredients.

 Whisk in the vanilla.

 Combine with the dry ingredients and stir in the cranberries.

 I made half the recipe and used an 8" square pan.

 Bake for 30-40 minutes. Cut unto squares and serve.

 Top with warm cream if desired.

If you have leftovers, you can reheat them in the

microwave during the week.

Baked Cranberry Oatmeal

9X13 pan has 6-8 servings

3 C oatmeal

1 C brown sugar

2 t cinnamon

2 t baking powder

pinch salt

combine in a large bowl

in another bowl combine:

2 eggs

1 C milk

1 stick butter, melted

2 t vanilla

whisk together and combine with the

dry ingredients. Stir in

1 C fresh cranberries

Pour into the buttered 9X13 pan

and bake @350 for 30-40 minutes

Cut into large squares and serve with

warm cream if desired.

Enjoy!

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Homemade Biscotti

Biscotti are a twice-baked Italian dipping cookie. 

They are wonderful with a latte or cappuccino. 

Perfect for dipping into your favorite coffee.

 The recipe is similar to mandelbrot or Mandlel Bread 

which dates back to early European cultures and 

is a popular Jewish treat. Mandel means almonds in

 German, so they traditionally have

 almonds and almond extract.

 Beat sugar and oil in an electric mixer 

until sugar dissolves, about 3 minutes.

 Add the eggs one at a time, beating until well incorporated.

 Gradually add the flour. 

Stir in the vanilla and almond extracts.

 Add the toasted almonds. Toasting brings out

 the flavor. I used the toaster oven and bake 

 for 5 minutes at 350 until fragrant and golden. 

You can easily add your own touches.  

 I used 1/2C almonds and 1/2C

mini chocolate chips. 

Spray a large (12X18) sheet pan.

 Pour the batter evenly on the pan.

 Bake in a 350 oven.

 Until golden, about 20 minutes.

 Remove from oven and let cool for 7 minutes.

 Turn out onto a cutting board.

 Slice lengthwise down the middle, 

then cut across into 1/2-to 3/4-inch strips

 You can also cut lengthwise into thirds 

to make smaller pieces.

 At this point I store some in the freezer before

 the second baking. When I want to serve them I 

remove from the freezer and let sit at room 

temperature for about 5 minutes then bake on a 

cookie sheet at 350 until toasted, about 8 minutes.

 Return the cookies to the sheet pan and return to 

the 350 oven and bake for 6 minutes then flip. 

and bake the other side for another 6 minutes. 

 Serve for coffee.

Store extra cookies in a large jar.

Biscotti

Almond or Chocolate Chip

1 C sugar

1 C  vegetable oil 

4 eggs

1-1/2 C flour

2 t vanilla extract

1 t almond extract

1 C toasted almonds

(or 1 C mini chocolate chips or

half of each)

Beat sugar and oil with a mixer until dissolved.

Add eggs one at a time, beating until well mixed.

Gradually add the flour. Stir in the extracts.

Stir in the almonds or mini chips.

Spread onto a sprayed baking sheet (12X18)

Bake at 350 for 20 minutes, until lightly golden. 

Remove from oven and let cool in pan for 7 minutes. 

Turn onto a cutting board and cut in half lengthwise, 

then cut across into 1/2" to 3/4" strips.

 Return cookies to the sheet pan and return to

oven to bake another 6 minutes, flip and bake 

the other side for another 6 minutes, until golden.

Enjoy! 

Links: Designs By Gollum

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