Posts

Baked Penne with Squash and Mushrooms

This is one of my FAVORITE fall/winter recipes. Butternut squash, mushrooms, rosemary... Mmmm... Winter squash is one of my favorite foods. My mom discovered this recipe and adapted it to our gluten free needs. This casserole serves about 8 people and is such a winning combination. Ingredients: 3 cups gluten free penne (or rotini) pasta, uncooked 1 tsp. canola oil 3 cups cubed peeled butternut squash (1/2-inch pieces) 1/2 lb. sliced fresh mushrooms 3 cloves garlic, minced 1 tsp. finely chopped fresh rosemary (or about 1/2 tsp. dried rosemary) 1 can (14.5 oz.) fat-free reduced-sodium chicken broth (make sure it's gluten free) 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed 1 pkg. (5 oz.) baby spinach leaves 1-1/2 cups shredded Italian Five Cheese blend Procedure: Heat oven to 375℉ (about 190℃). Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, heat canola oil in large nonstick skillet on medium-high heat. Add squash and
Post a Comment
Read more

Find Me GF

Find Me GF This app is really helpful for navigating the world of eating out with a food allergy. You can search for restaurants near you that have gluten free menus, review these restaurants, and even add ones that are unlisted. This makes travel much easier. I try to review every new restaurant I go to, as well as coffee shops (any college student's safe haven) and bakeries. It makes me feel connected to other individuals with Celiac Disease and feel like I am making a difference.  It's a free app, but I think there's a premium version? I like the "beta" version just fine but perhaps there is some benefit? I hope you all find this app super helpful! love, Abigail
Post a Comment
Read more

Kale Chips

KALE CHIPS Leafy greens are great: they are very nutritious, pretty, and are in season during my favorite season -- fall. If you don't enjoy your kale, spinach, and collard greens as much as I do, kale chips are a great way to get those nutrients in. Ingredients: 2 bunches of kale, preferably locally grown 1-2 tablespoons of olive oil sea salt or other favorite seasoning Procedure Preheat the oven to 350°F (tip: I usually do not perform this step first because my oven will often heat up before I am ready to use it, which wastes energy. I recommend waiting a few steps to preheat your oven). Remove the leaves from the stems and wash the leaves well in a few changes of water.   Make sure they are completely dry , or they will not be crispy. In small batches, spin the leaves dry in a salad spinner (tip: this step is totally unnecessary, but makes it faster). Toss the dry leaves with olive oil and use your hands to distribute the oil evenly. Line a baking sheet w
Post a Comment
Read more

Garlic Aioli Sauce

GARLIC AIOLI SAUCE This sauce is great for meat and veggies alike, particularly roasted brussels sprouts. It has a tart and creamy flavor that is enhanced by the addition of two forms of garlic -- fresh chopped garlic and roasted garlic. My family buys all our herbs (the ones we do not grow ourselves) and spices from Penzey's. This company has a plethora of high quality herbs, spices, etc.  Ingredients: 1/3 cup of mayo 2 tbs. lemon juice, freshly squeezed 1 tbs. dried dill weed 1/8 tsp. minced garlic, fresh roasted garlic to taste sea salt and pepper to taste Procedure: Put all ingredients in a bowl. Whisk rapidly for about 2 minutes. Taste the aioli sauce and add you feel needs more of (i.e.  roasted garlic, salt, pepper, etc.) Serve immediately. P.S. Growing your own herbs is super easy and will allow you to have access to fresh herbs rather than dried. P.P.S. Mint, basil, chives, rosemary, and thyme are great herbs that are easy to grow.
Post a Comment
Read more

linzertorte

Linzer torte This recipe is adapted from "Now That's a Linzertorte!" by Marshall Faye. He was the executive pastry chef for the Trapp Family Lodge in Vermont. The same Trapp family from The Sound of Music! Ingredients: §   1 ½ cups granulated sugar §   ¾ pound butter (cool) §   1 whole egg §   1 ½ cups ground walnuts §   3 rounded cups gluten free all-purpose flour §   3 tsp. xantham gum §   ½ tsp. cinnamon §   ½ tsp. nutmeg §   ¼ tsp. cloves §   ¼ tsp. salt §   ¼ cup sliced almonds §   ¾ cup each red currant jelly and raspberry jam Makes 2 tortes Instructions: 1.       In a large bowl, cream butter and sugar, add egg, walnuts, all-purpose flour, and spices. Work into dough. 2.       Divide dough into quarters. 3.       Press one of the quarters into the bottom of each greased and floured 8 inch pan. 4.       Roll remaining dough and cut into ½ inch strips. Use some of the strips to line the side of the pans, pressing the dough into the p
Post a Comment
Read more