I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Monday, November 29, 2010

Italian Sausage and Pepper Pasta

Italian Sausage and Pepper Pasta

Image of fusilli with sausage and peppers

main meals

POINTS® Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 25 min
Level of Difficulty: Easy
Spicy sausage, red wine and fire-roasted tomatoes combine to create a ragout-like sauce. Truly hearty and satisfying.


1/2 pound(s) raw turkey sausage, Italian-style, casings removed

2 tsp olive oil, extra-virgin
2 medium yellow pepper(s), cut into 2-inch long thin strips
1 medium onion(s), thinly sliced

1/2 cup(s) red wine
1 1/2 Tbsp minced garlic
28 oz canned crushed tomatoes, fire-roasted recommended

1/2 small crushed red pepper flakes, or less to taste

1/4 tsp table salt
8 oz uncooked gluten free pasta (Tankanyaki)

1/3 cup(s) basil, fresh, chopped


  • Bring a large pot of lightly salted water to a boil.

  • Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.

  • Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly coloured and crisp-tender, about 5 minutes.

  • Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sausage is cooked through, about 10 minutes.

  • While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.


  • The sauce is also good spooned over rice.

BEST Gluten-Free Flour Mix

The Aherns' All-Purpose Gluten-Free Flour Mix

300 grams superfine brown rice flour

250 grams sweet rice flour

150 grams tapioca flour

100 grams sorghum flour

100 grams potato starch

100 grams cornstarch

Mix them all up in a large container. Put on the lid. Shake it around. You have flour.

If you look at this combination, the brown rice flour and sorghum flour make up 40% of the mix by weight. The sweet rice flour, tapioca flour, potato starch, and cornstarch make up 60% of the mix by weight.

Here's the important part: if you keep to this same ratio of whole grain to starches, you can use other flours you like more for your all-purpose mix. Use millet instead of the sorghum, or amaranth. If you can't eat corn, use more potato starch in place of the cornstarch. Stick to this ratio and mix up a big batch of flour. You'll have all-purpose flour again.

You can bake almost any one of your old baking favorites now, substituting this mix for the all-purpose flour in the recipe. It's easy.

The only thing you have to remember is this: do not simply measure a cup of the gf all-purpose flour and expect the recipe to work. When you substitute your gluten-free all-purpose flour in a gluten recipe, use 140 grams or 5 ounces for every 1 cup of gluten all-purpose flour. 140 grams or 5 ounces.


Yield: 4 servings
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml


- 1/2 10-ounce package frozen chopped
spinach, defrosted and drained
- 1/4 cup low-fat ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon tarragon
- 4 boneless chicken breast halves, (leave skin intact)
- 1/2 teaspoon reduced-fat margarine, melted


Preheat oven to 350 degrees F.

Combine spinach, cheeses, and seasonings.

Lift up skin of each chicken breast and divide mixture evenly
among them. Be careful not to tear skins. Smooth skin over
stuffing; tuck skin edges underneath to form a neat package.

Brush chicken with melted margarine. Place in 2-quart
baking dish. Bake uncovered for 45-50 minutes. Remove
skin before serving.

Nutritional Information Per Serving (1/2 breast):
Calories: 211, Fat: 6 g, Cholesterol: 96 mg, Sodium: 160 mg,
Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 36 g
Diabetic Exchanges: 5 Very Lean Meat, 1/2 Fat

Friday, November 26, 2010

Herb-Roasted Turkey Breast

I will likely do this with a whole turkey instead of the breast and double the spices.

  • 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine


Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

SOURCE: Food Network

Thursday, November 25, 2010

Thankful For The Food On Our Plates

Last night, my church held its annual pre-Thanksgiving dinner and worship service. As we left for the service, we discovered that the light drizzle was now freezing drizzle and that the winds were very blustery. As we struggled to get into the car and were complaining about the cold, I thought about those for whom this isn't a momentary thing but rather a daily occurrence. Those whose hunger knows no end, both physically and for kindness. Those who long for warmth, both from the cold and from their fellow human beings. Those numbers are growing in these hard times.

Today, we are fortunate to share dinner with our neighbors, who are also recovering from surgery. We will share love and laughter. May we all be so lucky.

There are so many people out there without a warm home.

And so many people without a Thanksgiving dinner tomorrow.

However, there are many who do not have a table to sit at today. Many who are facing an empty plate.

So let's be grateful for what we have, even if Great Aunt Harriet is a pill and your brother-in-law's girlfriend refuses to eat anything but fallen fruit. If we have food to eat, we are lucky. If we are sitting in warm homes, we're fortunate indeed.

Would you consider making a donation today to Share Our Strength or your local food pantry? You can find out more about Share our Strength Here: Remember: hunger knows no season.


Today, along with an incredible group of food bloggers, I am putting up a photo of an empty plate, instead of tempting food.

Wednesday, November 24, 2010

Gluten Free Cider Gravy

If you or someone in your home is avoiding gluten this holiday season, you might be thinking about how everyone's meals will be affected. How do you plan those celebratory meals and stay gluten-free?

If you're sticking with tradition, start with the turkey — some brands of turkey contain additives that must be closely checked to see whether they contain gluten. Read the ingredients, and make sure you're safe.

Gravy is a holiday must. Here's a recipe with a new, gluten-free twist.


1 cup apple juice

1 cup low-sodium chicken broth

1 teaspoon garlic

2 teaspoons Dijon mustard

1 teaspoon lemon juice

3 tablespoons cornstarch

2 teaspoons mulling spice

1 teaspoon thyme


In a medium saucepan, combine apple juice and chicken broth. Whisk in garlic, mustard, lemon juice and cornstarch. Heat on medium-high until sauce reaches a low boil, then reduce heat. Grind mulling spice in spice or coffee grinder. Add mulling spice and thyme to mixture. Heat until desired thickness is achieved. Serve immediately.

SOURCE: Omaha World-Herald

Pamela’s Sweet Pumpkin Cornbread Muffins

Pamela’s Sweet Pumpkin Cornbread Muffins

I have included several optional ways of making these muffins (less sweet, sans pumpkin, etc.) including an additional suggestion for experimenting should you prefer a cake-style cornbread!

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Wheat-Free, and optionally Refined Sugar-Free. Note that Pamela’s mixes are made on equipment that also processes tree nuts, soy, eggs, and milk. Contact them directly to learn about their processes if potential cross-contamination with a food allergen is a concern for you.

  • 1 Bag Pamela’s Cornbread & Muffin Mix
  • 1 Teaspoon Pumpkin Pie Spice or Cinnamon
  • 1/4 Teaspoon Xanthan Gum
  • 1/2 Cup Packed Brown Sugar (see below for unrefined sweetener option)
  • 1/3 Cup Oil (I used coconut oil)
  • 1/2 Cup Pumpkin Puree
  • 1 Cup Vanilla Milk Alternative (I used Hemp Bliss)
  • Optional: Add 1/4 to 1/2 Teaspoon Baking Powder for lower altitudes (below 3000 feet) or for a cakier result

Preheat your oven to 375ºF. I use silicone baking cups, which actually work better without greasing, but if needed, lightly grease the muffin tins.

Combine the mix, spice, and xanthan gum in a large bowl and stir to combine. If using additional baking powder, stir it in too. Add the sugar, oil, pumpkin, and milk alternative, and stir to combine. Pour the batter evenly into the prepared muffin tins and bake for 17 to 20 minutes. Allow them to cool for a few minutes in the tins on wire racks, then remove the muffins to a wire rack. Devour hot or let them cool completely before storing in an airtight container.

Bigger Muffins? These do make somewhat petite muffins (I had no problem eating two in one sitting). For more generously sized muffins, pour into 8 to 10 muffin tins and increase the baking time accordingly (probably more like 22 to 25 minutes – or until a toothpick comes out clean, and a nice firm crust has formed on top of the muffins).

Less Sweet? Sub 1/3 cup honey or agave nectar for the sugar and use either unsweetened milk alternative or water for the liquid.

Plain Egg-Free Cornbread? Omit the pumpkin spice, swap the brown sugar for white sugar or the “less sweet” option above, use unsweetened applesauce in place of the pumpkin puree, and use unsweetened milk alternative or water for the liquid. You could use banana in place of the pumpkin, which would probably be tasty, but it would affect the flavor more than applesauce.

Feel Like Experimenting? For a lighter, cakier muffin, I might swap the milk alternative for water (and possibly increase the amount by a tablespoon or so if the batter looks to thick) and add just a touch of baking powder.

Makes 12 corny muffins

SOURCE: http://www.alisacooks.com/2010/10/28/pumpkin-cornbread-muffins/

Lemon Artichoke Chicken and Penne

Lemon Artichoke Chicken and Penne

1 pound chicken breasts
3 tablespoons GF flour (sorghum)
salt and pepper
1 teaspoon dried basil
2 tablespoons grapeseed oil
1 cup white wine
2 cups GF chicken broth
juice of half a lemon
1 bag of frozen artichoke hearts
1/2 pound of GF penne
Locatelli Grated Pecorino Romano Cheese
Feta cheese (sheep’s milk)
GF breadcrumbs
1 tablespoon olive oil

Cut the chicken — about 2 large breasts — into 2 x 1/2 inch strips. Dredge in flour seasoned with salt, pepper, and basil.

Pour the grapeseed oil in a deep, heavy frying pan and heat over medium high heat. Working in batches fry the chicken until fully cooked and browned on both sides. Remove the chicken to a plate.

Deglaze the pan with a cup of white wine scraping up all the browned bits. Reduce the liquid by half.

Add the chicken stock and simmer until it is reduced by about a third. Add the juice from 1/2 lemon and season with salt and pepper.

Make the penne while you’re waiting for the sauce to reduce. Boil it a few minutes short of being done (so if it is supposed to boil for 9 minutes reduce the time to 6 minutes). Drain, reserving 1 cup of the pasta water.

Add the penne to the sauce and mix in. Add the artichokes (cut into quarters). Simmer, stirring frequently, for 2 minutes. If the sauce boils down add some of the pasta water about ¼ cup at a time to keep things moist. Add the chicken pieces and heat another minute.

Pour the mixture into a large ovenproof serving dish. Stir in the drained olives and capers.

Sprinkle the pasta with a few tablespoons each of Locatelli Grated Pecorino Romano Cheese and Feta. Top with the GF breadcrumbs and drizzle with olive oil. Place under the broiler for a few minutes until the top is golden brown.

Note: this recipe can be made dairy-free by omitting the cheese. I use Locatelli Pecorino Romano because it is made with sheep’s milk and find I can tolerate it. And, I’ve found feta cheese made with sheep and/or goat’s milk at both Trader Joe’s and Whole Foods.


Tuesday, November 23, 2010

Day After Salad with Cranberry Vinaigrette

Day After Salad with Cranberry Vinaigrette


Fresh organic greens (baby romaine or mesclun are favorites)

An apple, cut into 1/4 inch thick one-inch slices

Pecans or walnuts

Dried cranberries

Pepitas (pumpkin seeds)

Turkey, cut into bite sized pieces

Feta cheese, crumbled

Rinse and dry the organic greens. Sprinkle with apple pieces, maple glazed nuts, dried cranberries, pepitas, and turkey. Toss with cranberry vinaigrette (recipe below) and top with crumbled feta. Muah!

Cranberry Vinaigrette

4 tablespoons cranberry sauce

4 teaspoons balsamic vinegar (white balsamic if you have it)

6 tablespoons grapeseed or canola oil

3 tablespoons orange juice

2 teaspoons prepared mustard

a squeeze or two of lime juice

salt and pepper to taste

Place all ingredients in a small bowl or 2 cup measuring cup and whisk together until thoroughly combined. Or, if you prefer whip it all up in a blender.

If you’re making this salad for only one or two people you may want to cut the vinaigrette recipe in half.

SOURCE: http://www.thesensitivepantry.com/

Monday, November 22, 2010

Quinoa with Black Beans and Sweet Potatoes

1 c. quinoa
1 to 2 Tbsp. olive oil
1 sweet potato, peeled and diced
2 scallions, thinly sliced
1/2 tsp. dried red chile flakes
2 c. water
salt to taste
1 can black beans, drained and rinsed
juice of 2 limes
1/4 c. chopped cilantro
1 avocado, chopped

Rinse quinoa.
Heat oil over medium-high heat in a medium skillet . Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes. Add quinoa; toast for 2 minutes. Add water and salt. Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes. If liquid remains unabsorbed in the pan, raise heat to high and cook for 2 minutes until it boils off. Stir in black beans and lime juice and cilantro. Top with avocado and serve warm or chilled.

This was very tasty, and great cold the next day for lunch.

Red Quinoa with Roasted Butternut Squash, Cranberries and Pecans

The Gluten Free Goddess has this recipe on the blog for Thanksgiving. So don't walk, run over there and see how gorgeous this dish is, then make it for your own feast.

Red Quinoa with Roasted Butternut Squash, Cranberries and Pecans

I find red quinoa is a tad more crunchy than the usual quinoa I cook, so I add a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer, add another 1/4 cup water.

You'll need:

1 cup red quinoa (I used
Ancient Harvest Red Quinoa)

Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.

Meanwhile, preheat the oven to 375 degrees F.

In a medium roasting pan add:

1 smallish butternut squash, peeled and diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium red onion, diced fine
1 clove of garlic, minced

Drizzle the butternut squash, cranberries, onion and garlic with a little olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes. Remove the pan and set aside.

In a large dry skillet, add:

1/2 cup chopped pecans

Heat the skillet and lightly toast the pecans briefly, till fragrant.

Add in the cooked quinoa and the butternut mixture.


2 tablespoons fresh chopped parsley
A sprinkle of cumin, ginger or curry, to taste
Sea salt and ground pepper, to taste

Drizzle the quinoa mixture with some fruity extra virgin olive oil and toss to coat. Taste test and adjust seasonings. Heat through gently.


Makes 4 servings.

Read more: http://glutenfreegoddess.blogspot.com/2010/01/red-quinoa-with-butternet-squash.html#ixzz163wsZpWA

Banana Chocolate CHEESEriceCAKE!

Banana Chocolate CHEESEriceCAKE!

(1 Cake: 120 calories, 1g fat, 120mg sodium, 23g carbs,
1g fiber, 9g sugars, 3.5g protein = 2 Points)

It's a creamy, crunchy, banana-chocolate sensation!
1 Quaker Rice Cake, Chocolate Crunch
2 tbsp. Cool Whip Free
1 tsp. SPLENDA, Granular
1 tbsp. Fat-free cream cheese; softened
1/3 small banana; sliced

*Optional: sugar-free chocolate syrup and more
Cool Whip Free; for topping


Stir to combine cream cheese, Cool Whip and Splenda until
smooth. Spread mixture on rice cake and place in freezer
for about 20 minutes.

Remove from freezer and distribute banana slices on top.
If desired, top with chocolate syrup and whipped topping! Serves 1!

Baked apple dish

I experimented a little and made a really good baked apple dessert.
Spray pam on bottom of pie pan.

4 apples cored, peeled and cut up.
1 Tablespoon or so of butterscotch dry pudding mix
2 or 3 Tablespoons of davinci caramel or english toffee (sugar free
A few squirts of the fat free butter from the plastic bottle.
1/4 cup oatmeal (approximately).
cinnamon to taste.
Stir it all up and microwave, testing until the apples are tender.
Pretty good substitute for apple pie with a couple of teaspoons of
fat free whipped topping on top.
Enjoy, Hallie

Sugar Snap Pea Maple Nut Salad

Photo copyright Paulissa Kipp

Sugar Snap Pea Maple Nut Salad
prep: 5 minutes cooking/assembly: 10 minutes

1 bag of sugar snap peas (1 lb, 16 ounces)
2 cups organic arugula (I used baby spinach)
7 grape tomatoes
1 organic grapefruit (2 Tbsp juiced, the rest peeled and diced)
2 Tbsp apple cider vinegar
1 Tbsp extra virgin olive oil
1/2 cup brazil nuts, roughly chopped
1/2 cup whole raw pecans
1/2 cup cashews, roughly chopped
4-6 marinated artichoke hearts
1 tsp fresh black pepper
1/2 tsp sea salt
1 Tbsp maple syrup, grade A
top garnish: 1 tsp maple syrup, black pepper, nut bits


1. Prep your ice bath. In a large mixing bowl, add 60% cold water and 40% ice. Set near the sink where you will be draining your cooked peas.

2. Boil a pot of water on the stove, with 1 tsp salt added to the water. When water is boiling, add your sugar snap peas. Cook for 3-5 minutes. Do not over cook! When the peas start to darken a bit - they are done!

3. Drain the hot water from the pot as you transfer the boiled peas to a strainer. Shake a bit to remove excess water. Steamy pea facial for you! Now, you can either dump the peas directly into the ice bath bowl, or you can submerge them in the bowl while they are still in the strainer, this will be easier for pea removal from the ice bath. Let the peas sit in the bath for about 30 seconds or until they are cool to touch. Remove the peas and transfer to a large mixing bowl. The peas should have 'shocked' into a nice bright green color.

4. Use a paper towel to 'dry' the cooled peas. You want to remove as much water from the bowl as you can so that you don't get watered down flavors. If you have a salad spinner you could spin them dry too. But I find a good paper towel pat-down works just fine.

5. Pour 1 Tbsp of extra virgin olive oil, 1 Tbsp of maple syrup and 2 Tbsp of apple cider vinegar over the peas. Sprinkle a bit of black pepper and a pinch of salt as well. Toss well. Make sure the peas are evenly coated. They will get a nice shiny surface to them from the oil.

6. Prep your nuts by roughly chopping them. Toss most of them in the peas mixing bowl and toss well. Set the rest aside as a topping garnish.

7. Slice your grape tomatoes in half, toss in with the peas and nuts. Do another light toss.

8. Prep your grapefruit by peeling it and slicing off one end to juice 2 Tbsp from it. Pour the 2 Tbsp of grapefruit juice over the peas and toss lightly. De-seed and dice the rest of the grapefruit flesh for the salad.

9. Grab your serving bowl. Arrange your arugula in the bottom of the bowl. Form it into a nest shape, so that it will create a nice frame for the bowl and there will be a deep area where the peas can sink into. You don't simply want to pour the peas on top of the arugula, because this would make the light arugula greens soggy. Instead, the arugula will act as a bed for the grapefruit slices.

10. Pour your pea/nut mixture into your serving bowl, in the center of the 'arugula nest'. Be sure that the arugula stays high in the bowl around the edges.

11. Arrange your grapefruit slices on top of the arugula around the edge of the bowl.

!2. Set you artichoke hearts around the edge of the bowl as well. (You can also toss your artichokes with the peas, but since some people find the artichoke heart taste too strong, I prefer to leave them as a side bowl garnish.

13. Lastly, drizzle 1 tsp of maple syrup over top the grapefruit segments, grind some black pepper over top the salad and add a sprinkling of nut bits.

Serve at cold-room temperature or let chill in the fridge until serving.

SOURCE: http://kblog.lunchboxbunch.com/2009/10/sugar-snap-pea-maple-nut-salad-in-snap.html

Cashew Cream Cheese

I think this would likely work fine for cream cheese if you didn't bake it.

Pepper-Crusted Cashew Goat Cheese

Vegetarian Times Issue: April 1, 2009 p.50

Cashews become very creamy and smooth when blended, which makes them perfect for this cheese. It's aged at room temperature, then baked just until dry to the touch.

Ingredient List

Makes 10-oz. round

  • 3/4 cup raw cashews
  • 6 Tbs. canola oil
  • 1/4 cup lemon juice
  • 1 Tbs. tahini
  • 1 1/4 tsp. salt
  • 1 tsp. cracked black peppercorns or coarsely ground black pepper


1. Place cashews in large bowl; cover with 3 inches water. Soak overnight.

2. Drain liquid, rinse cashews under cold water, and drain again. Purée cashews, oil, lemon juice, tahini, salt, and 2 Tbs. water in food processor 6 minutes, or until smooth and creamy.

3. Place large strainer over bowl, and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese, and form into 6-inch-long oval loaf. Twist ends of cloth and secure with rubber bands. Set in strainer over bowl, and let stand 12 hours at room temperature. Discard excess liquid. Chill.

4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese, and scrape into 7-inch-long log on cheesecloth. Rewrap, and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool, and chill.

5. Unwrap cheese. Sprinkle with peppercorns, pressing to adhere.

Nutritional Information

Per 1-oz. serving: Calories: 140, Protein: 2g, Total fat: 14g, Saturated fat: 2g, Carbs: 4g, Cholesterol: mg, Sodium: 293mg, Fiber: , Sugars:

Easy Macaroni and Cheese

Easy Macaroni and Cheese

You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.

1 pound pasta (regular or gluten-free)

Blend together:
1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon sea salt
black pepper to taste

Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.

Note: My daughter likes her macaroni a florescent yellow, so I usually add more turmeric.

Makes 8 servings. Per serving: 303 Calories (kcal); 4g Total Fat; (10% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 316mg Sodium; 5g Fiber. Also, if you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin.

Serving Suggestions: We like to have this with a bean dish, such as barbecued beans, and with steamed vegetables, most often a blend of broccoli and cauliflower.

Additional Uses: Heat the sauce alone until it thickens and use it to pour over baked potatoes or top pizzas. Or stir in some salsa and it makes a yummy dip for tortilla chips.

Flourless Pizza

If you're dairy free as well, this can be modified to your needs.

Flourless Pizza


4 ounces cream cheese, softened
2 eggs
¼ cup Parmesan cheese
1/2 tsp pizza seasoning
8 ounces (2 cups) mozzarella cheese, shredded


1/3 cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
4 ounces (1 cup) mozzarella cheese, shredded
Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)


Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.

For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.

Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.

Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.

Bake at 375 degrees for about 15 – 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.


Slow Cooker Cheesy Potato Soup 6-8 hours

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth(I use my own veggie or chicken broth for a no-salt added benefit)
1 cup water
3 tablespoons Gold Medal® all-purpose flour(gluten free flour mix)
1 cup milk (allergy free milk)
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) or allergy free cheese
1/4 cup real bacon pieces (from 2.8-oz package)0r a bit of ham, rinsed
4 medium green onions, sliced (1/4 cup)

Print these coupons...

About Concordance™

  1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
  2. Cover; cook on Low heat setting 6 to 8 hours.
  3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
Make the Most of This Recipe
Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble.
Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 1210mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 19g;
Percent Daily Value*:
  • Calcium ;
  • 3 1/2 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 1 High-Fat Meat;
  • 1 Fat;
Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

For a sodium reduced version simply use salt reduced broth and substitute part skim mozza for the american cheese. Also, another trick is to crumble your own bacon and rinse it before adding to the soup.

SOURCE: http://www.bettycrocker.com/recipes/slow-cooker-cheesy-potato-soup/9a278ca4-42b0-4259-8941-5805d9aacb7f?WT.dcsvid=Mzg0ODEwOTc3NQS2&rvrin=AD01E0A7-F9E8-4A8D-AB7A-7BB47E1C88EF&WT.mc_id=Newsletter_DME_11_21_2010

Turkey and Chestnut Stuffing

Tips for making your Thanksgiving Roasted Turkey

  • If you don’t want to stuff your turkey, make the stuffing and cook it separately as dressing. If so, then ‘stuff’ the turkey with one orange or lemon, one head of garlic, and one onion, all cut in half or quartered. Also salt the cavity generously with sea salt.
  • If you have a roasting pan with a rack, set your turkey on the rack and this in the bottom: 4 cups water, one onion (quartered), the turkey neck and gizzards. By the time the turkey is done, you will have a nice stock to use as your base for gravy. Or just simmer this on the stove while your turkey is cooking on the rack.

Turkey with Chestnut Stuffing


1 16-20 pound turkey
8 cups whole grain bread crumbs
2 teaspoons rubbed sage
2 teaspoons dried thyme
1 teaspoon sea salt
1 teaspoon pepper
4 medium onions, peeled and chopped
1 bunch celery, chopped
1/2 cup butter
2 cups chestnuts, coarsely chopped
2 onions, peeled and sliced
1 cup unbleached flour
4-6 cups turkey stock (or see note above for ‘instant’ turkey stock)
cooked giblets, finely chopped (optional)


Remove neck and giblets from turkey and use for making stock. Sauté onions and celery in butter in a large skillet until softened. Mix with bread crumbs, seasonings and chopped chestnuts. The stuffing may be made ahead of time, but you should wait until you are ready to cook to stuff the turkey.

Stuff the neck cavity loosely and use turkey skewers to close. Strew sliced onions in a large roasting pan. Set a rack over the onions and set turkey on the rack. Rub skin with salt and pepper and bake at 350 degrees for about 5 hours, basting frequently.

Remove the turkey to a carving board. Sprinkle flour in the drippings and cook over a medium flame about 5 minutes, stirring constantly. Add stock and blend with a whisk. Bring to a boil and cook several minutes, stirring occasionally. Strain gravy into a saucepan and allow to simmer for 1/2 hour or so until it reduces and thickens. Stir in optional giblets. If gravy gets too thick, thin with a little water..

SOURCE: http://networkedblogs.com/aS4Mj

Sunday, November 21, 2010

Apricot Oatmeal Chews

Apricot Oatmeal Chews

Recipe by Linda Cross

Preparation time: 25 to 30 minutes
Cooking time: 12 minutes

  • 1 cup quick-cooking oats
  • 1 cup nut-free dried apricots
  • 1/2 cup dairy-free margarine, room temperature
  • 2/3 cup firmly packed pure cane dark brown sugar
  • 1/3 cup pure cane sugar
  • 1 cup all-purpose flour
  • 2 tablespoons canola or vegetable oil, 2 tablespoons water, and 1-1/2 teaspoons baking powder, mixed together
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Spread oats in a single layer on a shallow baking pan or rimmed cookie sheet. Turn on oven to 350 degrees F and place baking pan in oven for about 10 to 15 minutes or until oats are lightly toasted, stirring once during cooking time. Remove oats from baking pan and let cool in a separate bowl for 5 minutes.

While oats are toasting, chop dried apricots; set aside. Cream margarine and sugars together in a large mixing bowl. Add flour, oil/water/baking powder mixture, vanilla, cinnamon, and nutmeg; mix well. Add chopped apricots and toasted oats; mix well.

Form dough into 1-1/4-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for about 12 minutes or until outer edges are set but cookies are still quite soft. Cool cookies on cookie sheets for 2 to 4 minutes and then remove to wire racks to cool completely.

Makes about 44 (2-1/4-inch diameter) cookies


Saturday, November 20, 2010

Gluten Free Flour Mix

2 c. sorghum flour
2 c arrowroot flour
2/3 c. quinoa flour
3 tbsp xanthum gum

Mix and use cup for cup in your recipes. If your recipe asks for 2 c white or whole wheat flour, use 2 cups of mix. Store in airtight container.

Friday, November 19, 2010

Quinoa with Toasted Hazelnuts and Dried Cranberries

Quinoa with Toasted Hazelnuts and Dried Cranberries

Preparation time: 10 min Servings: 4
Cooking time: 30 min


2 cups chicken broth
1 tbsp ground cinnamon
1 tbsp butter
1 small onion
1 cup quinoa, rinsed well in cold water
1/2 tsp salt
1/2 cup sliced hazelnuts
1/2 cup dried cranberries
1/2 tsp pepper, ground
1 tbsp olive oil
1 bay leaf

Cooking Directions:

Heat the olive oil in a sauce pan over medium heat. Add onion and cook, stirring occassionally, until slightly soft. Add quinoa and toast the grains, stirring often, until fragrent and slightly browned. Stir in broth and bring to a boil over high heat, then reduce heat and simmer. Add bay leave(s) cinnamon, cranberries, salt and pepper. Cook over low heat until all liquid is absorbed, about 15 minutes. Remove pan from heat and stir in nuts and butter. Cover and let stand for 5 minutes before serving.

Nutrition Facts

Calories 280
% Calories From Fat 54.6%
Total Fat 17g
Saturated Fats 3.2g
Mono-unsaturated Fats 10g
Poly-unsaturated Fats 1.8g
Cholesterol 7.6mg
Sodium 710mg
Total Carbohydrates 29g
Dietary Fiber 5g
Sugar 12g
Protein 7g

Nutritionist Recommended For:

Gluten Free Dairy Free Sausage and Cornbread Stuffing

Cornbread Stuffing with Homemade Sausage (gluten-free, dairy-free, egg-free, soy-free)
  • gluten-free casein-free cornbread - 12 muffins or 1 mix
  • I use corn flour instead of cornmeal so the texture is softer but to each his own!)
  • ~2 tablespoons olive oil
  • 2 lbs of ground pork
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • 1 onion chopped fine
  • 1 celery stalk chopped fine

Make the cornbread in advance. Let it sit out and get stale if you want a more crumbly harder stuffing. No worries on this one because if you are like me and really aren't that organized then you make the cornbread the same day and cook it in the pan with the pork to get rid of excess moisture. :-)

Heat the oil in a big pan on medium-high heat. Brown the pork breaking it up as it browns. Add the sage, oregano, salt and pepper. Taste, taste, taste, adjust. Dump the cooked ground pork into a strainer reserving a little bit of fat in the pan. Return the pan to the stove and add the onions and celery. Cook until transparent and fragrant. Add the pork back in. Taste, taste, taste. Turn off the heat and crumble the cornbread into the pan. Add as much cornbread as you want. Heat the whole mixture if the cornbread is too damp, add chicken or turkey broth if the mixture is too dry.

Makes 12 side-dish servings

Gluten-Free / Casein-Free Cornbread PDF Print E-mail

That humble yet enticing basket of cornbread typically serves as an evil temptress for those with food allergies, intolerances, or sensitivities. The versions you are likely to find at family holiday gatherings are rich with butter, milk, and all-purpose flour. But, Allergy Cooks has the recipe solution to this dilemma with a cornbread recipe that is free from dairy and gluten, and optionally free from eggs (and consequently vegan) and soy. So this year, you can offer to bake the cornbread (recipe below) and show the rest of your family how delicious "free-from" can be ...

Cornbread (Recipe from Allergy Cooks)

Makes: 12-15 slices
Cooking Temperature: 160ºC [320ºF]
Cooking Time: 25 mins

150g polenta or fine cornmeal [1 cup] (you can also use corn flour for a lighter texture)
125g gluten-free plain white flour [1 cup]
30g light brown sugar [2 tablespoons, packed]
1 tsp bicarbonate of soda [baking soda]
1 tsp cream of tartar
½ tsp salt
2 eggs’ worth of egg replacer
300ml soya milk, warmed* [1-1/4 cups] (I use almond or hemp milk)
50ml vegetable oil [3-1/2 tablespoons]

Measure all the dry ingredients into a mixing bowl. Make a well in the centre and pour in the warmed milk and vegetable oil. Beat well to make a smooth batter.

Pour the mixture into a 20 x 20cm [8-inch] shallow cake tin and bake in a preheated oven for 25 minutes, or until golden.

Leave the cornbread to cool slightly, then cut it into squares or fingers. Serve warm with soup, or cold with spread and jam for breakfast!

Cook’s notes: To avoid using soya, replace with nut milk or rice milk.

Crockpot Vegetarian Sloppy Joes

  • 1 medium onion, diced
  • 1 red, green or orange pepper, diced
  • 2 cloves garlic, pressed
  • 1 teaspoon cumin
  • 1 teaspoon corriander
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt or more to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon parsley
  • 1 tablespoon white vinegar
  • 1/4 cup no sugar added apple butter (see recipe here)
  • 2 cans no salt pinto beans, rinsed and drained
  • 2 cans diced no salt fire roasted tomatoes or regular diced tomatoes if you prefer
  • 1 cup uncooked brown rice
  • 2 cups low sodium vegetable stock
  • 1/4 – 1/2 cup shredded cheddar cheese (optional topping)


Put all the ingredients into the crock pot.
Stir to mix all the ingredients together.

  1. Set on high for 4-5 hours depending on your crock pot.
  2. Check after 4 hours to see if the rice is tender and the sauce is the desired consistancy.
  3. Spoon onto Clean Eating Hamburger Buns (see recipe here) and top with shredded cheddar cheese if desired.

Nutritional Info:

Makes 10 servings.

Nutrients per serving: Calories: 140.5, Cal. from Fat: 6, Total Fat: .5g, Sat. Fat: 0g, Carbs: 28g, Fiber: 4g, Sugars: 4g, Protein: 4.5g, Sodium: 40mg, Chol: 0mg


These sloppy joes do reheat well the next day but may need a little more vegetable stock added since the rice tends to absorb all the moisture.

I use no salt or low sodium because I prefer to control the type and amount of salt in my recipes. You can use regular beans or tomatoes but remember they do have added salt so check the nutrition information to see how much has been added.

  • 8-10 apples of your choice, cored, peeled and chopped ( I wouldn’t use delicious or granny smith though)
  • 3 cups unsweetened apple juice or apple cider
  • 1 teaspoon lemon juice
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg


  1. In the base of your slow cooker, add the apples followed by the spices, lemon juice, and apple juice. The juice should just cover the apples, but they shouldn’t be swimming in it. If you need a little more than 3 cups, add it.

  2. Set the slow cooker to “low” for 15 – 18 hours. No peeking during cooking. A slow cooker can take as long as twenty minutes to regain the heat lost when the cover is removed.
  3. Once the apples have softened, darkened, and much of the liquid has reduced, use a standard or immersion blender to process until smooth.
  4. If the apple butter is still a bit wet after the end of cooking time (due to the size of apples or the range of your slow cooker) transfer the apple butter to a large pot and cook over medium heat for 10-15 minutes until the liquid has reduced and the apple butter has thickened.
  5. Let the apple butter cool completely before pouring into jars or an air-tight container. This will keep in the refrigerator for 3-4 weeks or can be frozen for several months.

Nutritional Info:

Makes approximately 4-5 cups.

Serving size 2 tablespoons.

Nutrients per serving: Calories: 27, Cal. from Fat: .5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 7g, Fiber: .5g, Sugars: 5.5g, Protein: 0g, Sodium: .5mg, Chol: 0mg

Thursday, November 18, 2010

Quick Black Bean Soup

This is a good low cal soup, but for us it was a bit thin despite having been blended. I ended up adding 2 cups of lentils to the soup to make it a bit heartier. I also thought the taste was a bit bland so experiment with your spices on this one.

Quick Black Bean Soup

From RealAge

Originally published in YOU: On a Diet, Revised Edition, by Michael Roizen, MD, and Mehmet Oz, MD

Nutritional Information
(per serving) 1 c

Total Fat1.81g
Saturated Fat0.24g
Total Carbohydrate46g
Dietary Fiber5.8g

Serves: 8 Edit

Yields: 8 servings


  • 1 tablespoon(s) olive oil
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 1 carrot, chopped
  • 2 stalk(s) celery, chopped
  • 2 quart(s) (8 cups) low salt vegetable stock or broth
  • 2 can(s) (15 or 16 ounces each) black beans, rinsed and drained
  • 1 teaspoon(s) ground coriander
  • 1/4 teaspoon(s) cayenne pepper
  • 1 tablespoon(s) balsamic vinegar
  • 1 bunch(es) cilantro leaves, chopped


  1. Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally.
  2. Add garlic, carrot and celery; cook until soft, about 5 minutes.
  3. Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes.
  4. Stir in vinegar. Transfer to blender or food processor; process to desired consistency.
  5. Reheat if necessary. Ladle into shallow bowls; garnish with cilantro.

Enjoy Life Gluten Free Cinnamon Raisin Bagels Review

Ok, this is going to be a bit of a rant so turn the channel if you must. In my quest to have something that tasted normal without having to bake from scratch, I tried Enjoy Life's Gluten Free Cinnamon Raisin Bagels. The packaging touts the product's 300 mg of omega 3's per serving and that they are made in a dedicated in a dedicated bakery (the last point being especially important for celiacs).


For as appetizing as this product appears, OMG these are just awful. They are hard - not chewy, hard! - upon toasting and it is impossible to taste the raisins in the bagel. The texture, once bitten, is doughy, not chewy. Overall, I will not end up eating these and instead find a good recipe and try them from scratch. A total waste of money at $3.99 for 6 at Whole Foods. Seriously, do manufacturers think that taste doesn't count when going gluten free? Of all of the ready-made products I've tried, I've noticed a lack of flavor, dryness, and a texture that resembles sawdust. It's not worth my money to keep trying with them. I will instead experiment with GF recipes and make things from scratch. The time will offset money spent on things I end up throwing away.

Wednesday, November 17, 2010

Inside Out Brussel Sprouts

Inside Out Brussel Sprouts

I do not like BRUSSELL SPROUTS normally but these are great.  These taste
like stuffed cabbage.

I took these at Christmas to our church pot luck and
got raves about them tasting like stuffed cabbage!

2 pounds lean ground beef ( I use 93 % lean)

1 1/2 cups uncooked instant rice( I use instant Brown rice)

1 medium onion chopped

2 eggs

1/4 tsp garlic powder

1/2 tsp pepper

1 package(10 oz) frozen brussel sprouts

2 cans ( 15 oz each) tomato sauce
( I have used Tomato juice or diluted tomato soup also)

1 cup water

IN a bowl combine the first 6 ingredients and mix well.
Shape a scant 1/4 cupful around each frozen brussel
sprout to form a meatball.

Place in a ungreased 15 x 10 x 1 inch dish
combine tomato sauce and water
( if I use Tomato juice or the diluted tomato soup
i do not use the extra water)
Pour over meat balls

cover and bake 350 degrees for 1 hour and 15 minutes
or until no pink remains

Yield 10 servings

Serving Size 1/10th of recipe

Calories 226
total fat 7g
Carbohydrates 22 g
protein 21 g