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Monday, April 25, 2011

Fingerling Potatoes

I love these little potatoes. And they're easy to grow.  The first time I grew potatoes, I ended up with a spud the size of a large grapefruit.  I was so excited, I outlined it on a piece of paper.  You know, to show people later, since I had to immediately bake it and eat it, because homegrown are the best.

And you can also buy them at the grocery store.  Just toss the little buggers in olive oil and liberally salt with sea salt.  Now roast at 350-400 degrees until tender and golden.  Serve with a protein and vegetable.  Cha, cha, cha!


French Toast

I love French Toast.  Once I thought it wouldn't be something I'd ever get to eat again, until I found Udi's Gluten Free Bread.  Now, a plate of French Toast is possible,  a delicious Sunday breakfast.


2 eggs, whipped with 1 Tbl. Water
4 slices bread.

Dip bread in egg long enough to soak up mixture.

Heat pan, melting 1 Tbl. butter or ghee.  Once pan is hot, drop in slices of battered bread.  Allow to cook until golden brown before turning.

Serve with fruit and real maple syrup.

Sunday, April 24, 2011

Fajitas and Corn Tortillas (Gluten-free)

In an iron pan, saute 1# sirloin tip, thinly sliced or 1# cooked chicken, along with one large organic onion sliced thin.  Salt well and pepper (if you like) and cook until onions are tender.  While the meat and onions cook, chop organic lettuce, avocado, and tomato.  Once the meat is perfectly cooked, serve with warm corn tortillas, salsa and refried beans.  Enjoy!

Fish for Lunch

I eat five times per day.  This way my body is happy, my blood sugar stays up, I have plenty of energy and remain in a good mood, and my weight stays down.  Basically, I eat a lot of protein and keep my carbs low.  Carbs that I eat (since I don't eat wheat or gluten products (oats, rye, barley, etc.) are vegetable, fruit, and rice.  I like to eat a slice of gluten-free bread on occasion, but a lot of the breads I find out there have potato flour as a main ingredient.  Potatoes are high glycemic index (high sugar elevating).  Lowest of the starches is sweet potato, brown rice is next.  So I keep my gluten-free products, even the ones I make with rice flour, low on the glycemic index.

Okay, for lunch I like canned tuna (dolphin-free or canned salmon (wild caught) mixed with mayo, chopped pickle, chopped onion, and chopped celery.  I eat this served with rice crackers (not too many) sliced apples, a few slices of sheep cheese, and a cup of tea.  Bancha or Twig are low caffeine--which works better for me sleeping well at night.

Photo credit: Drummond Photography
Glycemic Index

Low GI55 or lessmost fruits and vegetableslegumes/pulseswhole grainsnutsfructose and products low in carbohydrates
Medium GI56–69whole wheat products, basmati ricesweet potatosucrose
High GI70 and abovebaked potatoeswatermelonwhite bread, most white ricescorn flakesextruded breakfast cerealsglucosemaltose

Wednesday, April 20, 2011

Foo Foo Frittata for Easter

As in: "Little Bunny Foo Foo

Hopping through the forest
Scooping up the field mice
And bopping them on the head
Down came the Good Fairy, and she said
"Little bunny Foo Foo
I don't want to see you
Scooping up the field mice
And bopping them on the head."

Foo Foo Frittata:
6 eggs, beaten
1-ounce grated sheep cheese
1/2 tsp. black pepper
Pinch sea salt
1 tsp. butter or ghee
1/2 C chopped roasted asparagus
1/2 cup chopped non-nitrated bacon
1 tbl. chopped parsley

 Mix eggs in a medium size bowl.  Add grated sheep cheese, pepper, and salt. Add butter or ghee to a 12-inch oven safe pan and heat over medium high heat. Add asparagus and bacon and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook until egg mixture begins to set up on top. Sprinkle with parsley.  Broil for 3 to 4 minutes, until lightly browned. Remove from pan and cut into 6 servings. Lovely gluten-free brunch or dinner.  If you're dairy-free, substitue a soy or almond cheese.
Happy meal!

Friday, April 15, 2011

Fruit Butter or Sauce

I like to collect wild apples in the fall and cook them into butter or sauce.  If you know of some trees that bare fruit in the fall, begin tasting them to see when they will be ripe.  Summer rain helps them to be juicy, dry apples don't work as well.  Very tart apples take lots of sugar.  When they are ripe, pick a bag, wash and pare out dark spots.  You don't need to peel or cut out cores.  Just quarter and drop into a large pot.  If they are juicy, you need no extra water.  Cook over medium until tender.  Once cooled enough to safely handle, put through a fruit mill.  Oxo 1071478 Good Grips Food Mill.  This is easy but messy.  Best to do this part over the kitchen sink.

Now you have lovely sauce to add a bit of sugar or honey and cinnamon to taste.  If you want fruit butter, put back on the stove and cook until thick.  Use a wooden spoon to stir. Freeze or can in a water bath.

Fried Oysters

Yes, oysters.  One of my favorite foods.  When I was a teen I used to eat raw oysters, oyster sliders, with my dad.  Lots of people say yuck to this, but I've always been experimental with food.  Why not? Raw oysters aren't something I generally order when I eat at a good seafood restaurant, but fried oysters, yes.  And living where I can buy them fresh in the Pacific Northwest, what a joy.

Recipe:  One jar of baby oysters.  The smaller ones are more tender and more palatable visually.  Drain the oysters and dust with rice flour.  Now the most important part, melt butter or ghee in a large fry pan.  Fry your oysters for a short amount of time, turning so each side is browned golden. Salt and pepper and serve with salad and a starch--such as rice or potatoes.

P&J Oyster Cookbook, The

Saturday, April 9, 2011


1 16 oz. can of chickpeas
1 lg. onion, chopped
2 cloves garlic, chopped
3 Tbl fresh parsley, chopped
1 tsp. coriander
1 tsp. cumin
2 Tbl. brown rice flour
Sea salt & fresh ground pepper
Safflower oil for frying


Drain chickpeas, place in pan with fresh water, and bring to a boil.  Allow to boil for 5 minutes, then let simmer on low for about an hour.  Drain and allow to cool for 15 minutes and mash.

Combine mashed chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add brown rice flour.  Mix well and form into small balls. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serving Suggestion
Falafel can be served as an appetizer with hummus or as a main course in gluten-free pita bread with lettuce, tomatoes, tahini, salt and pepper. Falafel can also be formed into patties and served like a burger.


Fagiolini Di Sant' Anna (St. Anna Beans)

When I visited Tuscany, I was served platters of chopped romaine drizzled in olive oil and plates of green beans, salted and drizzled with olive oil.  They were delicious in their simplicity. Here is a recipe I found for Italian Green Beans

3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
2 lbs. green beans (Chinese long beans if you can get them)
10 oz. plum tomatoes, peeled and chopped
Sea salt & fresh ground pepper

In a large skillet, saute garlic in olive oil.  Once translucent, add green beans and tomatoes. Salt and pepper to taste. Lower the heat and cook until beans are tender (about 15 min.).


Frijoles Charros

1 to 2 onions, minced
2 Tbl Olive oil
3 C cooked pinto beans
4 to 6 slices bacon, minced
½ cup chorizo or Italian sausage
1 16 oz. can tomatoes, drained and chopped
6 serrano chilies, minced, or to taste
1 Tbl. cumin
salt to taste

Saute onions in olive oil until tender.  Add beans and cook over medium heat 5 minutes,
stirring occasionally.  In another pan, fry bacon and chorizo. Drain off fat and add beans 
and tomatoes, chilies and spices. Heat thoroughly.

Friday, April 8, 2011

Fiddlehead Ferns

I'm a forager.  Back in the 70s I picked and sauted morels, shaggymanes, coral mushrooms, and others up north in Idaho.  I read Staulking the Wild Asparagus by Gibbons and did just that.  Fiddlehead Ferns are a delight.  Once you've picked your ferns, wash them carefully and remove any brown spots.  Steam lightly, about 5 minutes.  Serve with melted butter and salt.  Yummy!