Kale & Raisins

1 bunch Russian kale
Wheat-free tamari
2 cloves garlic, minced
1/2 C. raisins
1/4 C. pinenuts
1 Tbl. olive oil

In a 10 inch pan, heat olive oil until warmed.   Drop in minced garlic and saute until sizzling, not browning, then add torn up kale.  Stir kale until wilted, then add raisins, pine nuts, and tamari to season.  Serve immediately.  

This is a delicious dish and full of calcium.  If you grow your own kale, all the better.  Enjoy!

Kisses with Pecans

From Fannie Farmer Cookbook
(Don't make this recipe on a damp day.)
Butter and flour two cookie sheets.
Set the oven at 325 degrees.

Beat until stiff:
   1 egg white
Add gradually, beating constantly:
   1 Cup light brown sugar
Add:
   1/4 tsp sea salt
   1/2 tsp vanilla
Fold in:
   1 C pecan meats, chopped fine.
Spoon teaspoonfuls on the cookie sheets.  Bake until dry on top (8-12 minutes). These cookies firm up once cool.

Jicama

Jicama is crispy, sweet, and delicious sliced in salads.  You need to peel it, then slice it, that's it.

Jalapeno Jelly

Have you ever had the holiday dish, cream cheese with pepper jelly poured over it.  You serve it on crackers?  Well, if you can eat goat cheese, use a creamy one, such as the one they sell at Costco, as your base.  Or try a dairy free cream cheese and  pour over it Jalapeno Jelly.  Use rice crackers to spread this delicious cheese on.  Good with a glass of wine before a lovely turkey dinner.

Jerusalem Artichokes

My garden in Yakima in the 1980s is just beyond that swing set.  It's where I first grew Jerusalem Artichokes, a pretty plant that look like sunflowers.  You dig the tubers and eat them like potatoes, raw or cooked.  


Oh, at that's me and my daughter wearing dust masks, as Mt. St. Helen's has just erupted. 


Preheat the oven to 400°
1 1/2 Tbl. organic olive oil
8 organic cloves garlic
1 # Jerusalem artichokes, cut into 1 inch cubes
1/3 C. water
3 Tbl. lemon
1/2 tsp. each rosemary and sage
1/4 tsp. sea salt


In a small roasting pan, mix the oil, garlic, artichokes together and toss with the oil.  Roast, tossing occasionally, for 25 minutes.  ln a glass measuring cup mix water, lemon, rosemary, sage, and salt and pour over the artichokes.  Roast for an additional twenty minutes or until the liquid has almost evaporated and the artichokes are tender on the inside and crisp on the outside.

 

Jam Bars

Based on a recipe from Fannie Farmer Cookbook

Butter a shallow 8 or 9 inch square pan.  Set oven to 400.
Cream
1/2 C Ghee
1/4 C Organic Sugar
1/2 tsp vanilla
1/2 tsp pure almond flavoring
Stir in
1 organic egg
Add
1 1/4 C Brown Rice Flour (add a tiny bit more if batter is too fluid)
1 tsp aluminum free baking powder
1/2 tsp cinnamon
1/4 tsp powdered cloves
1/2 tsp sea salt
Mix well and spread half in the pan.  Cover with a layer of raspberry jam, blackberry jam, or orange marmalade.
Spoon the rest of the dough on top.  Bake for 25 minutes.  Cool and cut into bars.


   

Johnny Apple Sauce

Photo by Sandra Wahl

I like to pick wild apples to make sauce, and I don't add anything but sugar and cinnamon for flavoring.  Some apples need little sugar--some need extra.  If you can't find wild apples in the fall, buy firm, tart apples.  I think the following recipe adapted from The Silver Palate Cookbook sounds good, but I haven't tried it.  Have fun!

2 1/2 C water
4 Tbl. Lemon juice
7 medium Granny Smiths
1/2 C. sugar
2/3 C. French Sauternes
6 Tbl. red currant jelly
2 cinnamon sticks
zest of 2 lemons
1/2 C shelled walnuts, chopped
1/3 C raisins (optional)

1.  Mix half of the water and half of the lemon juice together in a bowl.
2.  Peel and core the apples and cut them into 1 1/2 inch chunks.  As you cut each apple, drop the pieces into the water to prevent discoloration.
3.  In a medium saucepan with a heavy bottom, combine remaining water and lemon juice, the sugar and the Sauternes.  Bring to a boil, reduce to a simmer, and add the apple chunks.  Partially cover and cook gently until apples are just tender; apple chunks should remain whole.
4.  With a slotted spoon, transfer apples to bowl.  Add the currant jelly and cinnamon sticks to the syrup remaining in the pan.  Set over medium heat, bring to a boil, reduce to a simmer, and cook until syrup is reduced by one third.  Stir in the lemon zest.
5.  Pour the syrup over the apples.  Stir in the walnuts and raisins if you use them.  Serve warm; or cool, cover and refrigerate.  Serves 6.

Icing

As kids, we made icing from butter, vanilla, a pinch of salt, food coloring, and powdered sugar.  Just cream a cube of butter, add 1/4 tsp. vanilla, pinch of salt, and powdered sugar to thicken.  Use a beater and continue to add powdered sugar until you reach the proper consistency.  Adding a dab of water or nut milk will help texture become more creamy.  Food coloring is fun.  Perhaps there is a natural one to purchase at the health food store.

Also, if you can't eat butter, you could try ghee.  It will be a little thinner and the flavor more caramel flavored.  Should be good. See what you think and let me know.     

Ice: Lemon, Cappuccino, or Campari-Orange Frozen Dessert

2 C. strained fresh lemon juice
2 C.  water
2 C. sugar
or
3 C. strong coffee/ part espresso
1 C. soy creamer
1 C. sugar
or
3 C. strained fresh orange juice
1 C. Campari (Italian aperitif)
juice of 1 lemon
1 C. sugar

Combine selected ingredients in pan and bring to boil, stirring until sugar is dissolved. Cool to room temperature and pour into a shallow cake pan and freeze.  This ice will be ready in 3 to 6 hours.  You can stir it 1/2 way through freezing, then continue to freeze until ready to serve.  Enjoy!

Imam Baildi

Imam Baildi is also known as stuffed eggplant.  Enjoy!

Ingredients
2 lbs Japanese eggplants

⅔ C. organic olive oil

2  C. sliced organic onions

3  cloves garlic, peeled and minced

2  C. peeled and chopped tomatoes

½ cup water

1/2 tsp. oregano

1 tsp. sugar

Sea salt and ground pepper

Directions
Preheat oven to 350°F.

Cut ends off the eggplants. Using a sharp knife, slice the eggplant from the stem end down to the other end, making sure you don't slice through. Add 4 tablespoons of olive oil to frying pan and gently cook eggplant over medium heat.

Remove the eggplant from the skillet and place in an 8"x8" baking dish.  Sprinkle with sea salt and pepper. Add the remainder of the olive oil and sauté onions and garlic until slightly golden.  Add the fresh tomatoes and 1/2 cup of water to skillet. Add oregano, sugar, sea salt and pepper. Simmer covered, for 15 minutes.

Remove stuffing from heat. Generously fill the eggplants with this stuffing.  Bake for 4o minutes; basting them at least once with olive oil.

Irish Stew

Lamb is a good source of protein and delicious in flavor.  Often you can buy local lamb that is raised on pasture grass.  This meet will be tender and fresh.  Buy enough for your freezer so you have it when a lamb stew craving arises.  Recipe adapted from Allrecipes.com. 

Ingredients

• 1 Tbl. olive oil
• 2 lbs boneless lamb shoulder, cut into 1 1/2 inch pieces
• 1/2 tsp sea salt
• Ground pepper to taste
• 1 large organic onion, diced
• 3 organic carrots, peeled and cut into 1 1/2 inch pieces
• 4 ribs organic celery
• 4 cups water, or as needed
• 3 large organic potatoes, peeled and quartered
• 1 Tbl. rosemary  
• 1 C coarsely chopped leeks
• Fresh parsley for garnish 

Directions

1. Brown lamb pieces in olive oil, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, celery and cook gently for a 10minutes. Stir in the water (use part red wine if your like). Cover and bring to a boil, then lower heat. Simmer for 1 hour or until tender.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve hot in bowls.  Garnish with fresh parsley.

Indian-Spiced Cauliflower Dip

My grandson with his watering duck.
Cauliflower's growing in the garden this year.  

Ingredients:
1 cauliflower broken into florets (1/2 lbs.)
1 3/4 tsp. sea salt
1 Tbl. olive oil
1 tps. black mustard seeds
1 onion chopped fine.
1 Tbl. curry powder
1 Tbl. sugar
1 C. coconut yogurt
1 C. dairy-free sour cream
1/3 C. organic cilantro
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper

Directions:
   In a large pot boil water enough to cover bottom of pot by 2 inches.  Add 1/4 tsp sat.  Add florets and simmer until tender.  Drain.
   In a saute pan warm olive oil over medium heat.  Add mustard seeds, and cook until they stop popping.  Add onion and cook until clear.  Add curry, 1 1/2 tsp. sea salt, and sugar.  Cook until fragrant.
   Mash cauliflower and add onion mixture and remaining ingredients.
Serve with chips or sliced vegetables.

IPA Barby Ribs

Heat oven to 250.

In a frying pan, add 2 packages of pork ribs to melted ghee.

Salt and pepper and brown well.  Transfer to baking dish.

Add bottle of IPA beer, pouring it around and over the top of the ribs.

Cover and bake, flipping periodically.

After 4 hours, drain off liquid and baste with your favorite barbecue sauce.

Cook for another 20 minutes.

Serve with corn on the cob and green salad.

Indian Chicken

In a large cooking pot, stir into melted 2 Tbl. Ghee: 

1 medium chopped onion

3 cloves garlic, minced 

1 bay leaves  

2 cinnamon sticks 

6 whole cloves 

6 peppercorns

1 Tsp. paprika

1 Tsp. sea salt

1 Tsp. curry powder

Simmer until spices are mixed and sizzling.  Add one whole chicken with the skin pulled off.  Brown the chicken in the mixture of spices.

Once browned, 2 median tomatoes, peeled and quartered (or a can of diced tomatoes).  Cover and cook chicken until falls apart.  Serve over white rice.  Add a vegetable, such as broccoli, to complete this meal.

Huckleberry Pie

Mix the following ingredients together and press into a pie pan.  Flute the edge by pressing the dough between your index finger and thumb all around rim.  Poke base with fork tines and bake at 350 for about 20 minutes or until golden.  Set aside to cool.

1/4 C melted Ghee
1/4 C brown sugar
1 Egg
1/4 tsp sea salt
3/4 C. rice flour
1 tsp baking powder
1/2 tsp vanilla

Meanwhile, wash and drain thoroughly:
   1 quart huckleberries

Mix together in a saucepan
   1 cup sugar
   3 Tbl cornstarch
   1/8 tsp sea salt
   1 C water
   1 C berries

Cook and stir over low heat until thick.  Add the rest of the berries and 1 Tbl Ghee
Mix  well and cool.  Just before serving, pour into the pie shell. Serve with coconut ice cream.

Herbed Beet and Carrot Salad

A pretty dish that's good for you and very tasty.

Ingredients:
8 organic carrots, grated
3 organic beets, grated
2 organic cloves garlic, minced
1/3 C chopped organic cilantro
1/3 C Rice Vinegar

Mix ingredients in a pretty crystal or glass bowl.  Add vinegar and toss.  Let refrigerate for 1 hour to mix flavors then serve with chicken or fish.

Honey Chicken

Ingredients:
2 Tbl. Honey
1 Tbl. Dijon Mustard
1 Tbl. Apricot Jam
3/4 Tsp. Gluten-Free Tamari

Mix and spread over 6 skinless organic chicken breasts.  This will be slightly soupy--if you want more of a crust, mix in 2 or 3 Tbl. rice bran.  Then as the chicken bakes at 350 degrees for about 40 minutes,  a golden crust will form on top.  If you leave it soupy, a delicious glaze will coat the chicken.  Serve with rice and salad.

Healthy Eating

I try to not eat the things that make me feel unwell, but I do eat them on occasion.  Sometimes because I am weak-willed--a little taste of birthday cake, or a little flan at the Mexican restaurant.  I always pay, however, and wonder why I caved.  But sometimes gluten and dairy lurks in food and I eat it unexpectedly.  It's not until I get symptoms do I realize this has happened.

Wheat is in many foods, and so is dairy.  If you read labels you will be more apt to not get ingredients that make you sick. Look at the ingredient list--how dairy or wheat can be listed.

If you ask at restaurants, being specific that you are eating dairy free and wheat free, you can usually get your meal customized.  Don't feel bad about this...it's your health you're protecting.  I've talked to many people who think they are complaining and feel badly about it.  Students who attend culinary school are being taught how to tend to people with allergies or intolerances.  So be assertive and you'll be rewarded.

Happy eating....

   

Huevos Rancheros

Ranchero Sauce:

1 tablespoon olive oil

1 cup chopped white onions

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon cayenne

1 tablespoon minced green chilies

1 teaspoon minced garlic

1 cup chopped tomatoes and their juice

1 cup organic chicken stock

3 tablespoons chopped cilantro

Other ingredients:

2 teaspoons olive oil

4 large corn tortillas

1/2 cup warm refried beans

2 tablespoons unsalted butter

8 large eggs

1 1/2 cups Almond cheese

Directions

Ranchero Sauce: In a medium pan, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add cilantro. Adjust seasonings, cover to keep warm.

In a large skillet, heat 1/2 teaspoon of olive oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In another skillet,add 1 tablespoon ghee and heat over medium-high. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

Hummus

Ingredients:

1 16 oz can of organic garbanzo beans

1/4 cup liquid from can  

3-5 tablespoons lemon juice  

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon sea salt

2 tablespoons olive oil

Preparation:

Drain garbanzo beans and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley or paprika (optional).  Serve with Udi Gluten Free Sandwich Bread or with Rice Crackers.