There’s a food co-op near our upstate New York home and even though it’s tiny, they manage to cook two soups a day. For months, I was obsessed with their carrot soup. Raw cashews were the secret to the creaminess that ultimately made this soup a bisque. Lime was the other curious ingredient that transformed an otherwise ordinary carrot soup into a must-have.
Living in Italy as a kid always translated into big bowls of spaghetti with clams. Growing up, inviting smells wafting through the house would always lead me straight to the kitchen, where my mom was often standing at the stove.
Here’s my latest recipe for the Food Network’s Healthy Eats Blog! This time I’m talking meatballs. Why do they have to contain gluten? When you think of what the soaked bread is technically there to do—give the meatball a melt-in-your-mouth tenderness—there are definitely easier, healthier, non-gluten ways to get there.
Even better? You have options. For this recipe, I use crushed brown rice cereal. I’ve also used crushed tortilla chips, unsweetened corn flakes and plain instant oatmeal. They all perform the same function: They absorb liquid.
The other trick is to add ingredients that release liquid. Here I’ve used kale. You can swap in any green leafy veggie or if you prefer, finely chopped mushrooms or grated zucchini. The combination will give you a meatball your grandma would be proud of.
Want to eat your veggies and love them, too? Then you’ll love these easy, flavor-packed burgers. read more…
Everyone appreciates getting in and out of the kitchen fast on a weeknight. Recently, I started blogging for the Food Network about it. The concept: First, I make a low-maintenance, basic recipe that I can keep on hand in the fridge. Then, throughout the week, I’m ready to get dinner done fast with easy mix-in mains.
Whenever my father used to go on business trips, my mother would pull out the Stouffer’s. Besides the classic mac-n-cheese, turkey tetrazzini was my favorite. It wasn’t until I was an adult that I had chicken potpie and all I could think was how much it tasted like the frozen TV dinner.
The flavors, the creamy texture, the warmth all brought me home, but could I convince myself that a gluten-free, dairy-free version could be just as good or even better than the original? With this recipe, I’m sold. My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: pie. Thanks, Lisa, from Gluten Free Canteen, for being our host! Please check Lisa’s site for the complete list of bloggers with links to their pie recipes.
Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.
4 parts flour
2 parts fat
1 part egg
Here’s what everyone else is baking:
TR from No One Likes Crumbley Cookies Chocolate Mousse Pie
Jean Layton from Gluten-Free Doctor Cheese Crusted Apple Pie
Charissa from Zest Bakery Apple Galette with Pisco Soaked Golden Raisins
Kate from katealicecookbook Kale & Zucchini Tart
Jenn from Jenn Cuisine Sweet Potato and Duck Pot Pie
Caleigh from Gluten Free[k] Leek and Potato Pie
Rachel from The Crispy Cook Maple Walnut Pie
Gretchen from kumquat deep dish chocolate bourbon pecan pie
Claire from Gluten Freedom Autumn Pumpkin Spice Pie
Morri from Meals With Morri Spinach – Prosciutto Ricotta Quiche & Muffin Tin Pie Variations
Caneel from Mama Me Gluten Free Green Tomato Pie
Meredith from Gluten Free Betty Blueberry Pie
Shauna from Gluten-free Girl and the Chef Fresh Pumpkin Pie
Meaghan from The Wicked Good Vegan Vegan Gluten-Free Pumpkin Pie with Pumpkin Seed and Ginger Topping
Erin from The Sensitive Epicure Chess Pie
Mary Fran from frannycakes Pumpkin Mousse Pie and Apple Maple Cream Cheese Pie
Brooke from B & the boy! Pot Pie
Lisa from Gluten Free Canteen Frangipane Apple Tart
Mrs. R from Honey From Flinty Rocks Mock Apple Pie
Serving Size: 9-inch pie
For the filling:
2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, finely chopped
2 stalks celery, halved lengthwise and cut into 1/4-inch pieces
2 carrots—peeled, quartered lengthwise and cut into 1/4-inch pieces
¼ cup peas, thawed if frozen
One 8-ounce container sliced mushrooms
Salt and pepper
2 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour, plus more for dusting
1¼ cups nondairy creamer or heavy cream
3 cups chopped cooked chicken
1 teaspoon chopped fresh thyme
For the crust:
1¾ cups (245g) Silvana's Kitchen Gluten-Free All-Purpose Flour, plus more for dusting
¼ teaspoon salt
8 tablespoons (117g) frozen buttery sticks or unsalted butter, cut into small pieces
1 egg (58g), lightly beaten, plus 1 egg beaten with 1 tablespoon water, for egg wash
- Make the filling: In a large skillet, heat the olive oil over medium heat. Add the onion, celery, carrots, peas, mushrooms, ¾ teaspoon salt and ¼ teaspoon pepper and cook until tender, about 8 minutes. Sprinkle the flour blend on top; stir for 1 minute. Stir in the creamer and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Stir in the chicken and thyme; season with salt, if needed. Pour the filling into a greased 9-inch pie pan.
- Make the crust: Preheat the oven to 375°. In a food processor, combine the flour blend, salt and buttery sticks and pulse until coarse crumbs form. Add the beaten egg; pulse until the dough almost forms a ball. Remove the dough and gather it into a ball.
- Place a piece of plastic wrap on a clean surface. Lightly dust with flour blend and place the dough on top, sprinkle with more flour and cover with another piece of plastic wrap. Using a rolling pin, roll the dough into a 10-inch circle. Remove the plastic wrap on top of the dough. Flip the dough on top of the pie filling and remove the plastic wrap. Trim any excess dough, crimp crust edges together. Brush the dough with the egg wash and make 3 slits on top. Sprinkle with salt and pepper. Place on a baking sheet; bake until golden, about 1 hour.
If you’re not baking the pie right away, cover with plastic wrap; chill in the fridge.
If you’re looking for classic Italian handmade pasta with a twist, look no further than this gluten-free recipe. read more…
I like my recipes to be short, delicious and easy.
Lately, I need things to be easy, too.
With Isaiah and Chiara’s lives getting more and more busy, it can be hard to keep up. I know I’m not alone in feeling this way. As a Mom, I always make sure my kids have what they need. I enjoy making them a home-cooked meal. It makes me happy, especially when Chiara pushes up her sleeves (so cute!) and starts cracking eggs or asks if she can set the table (well, sure!). Or when Isaiah looks in the fridge and motivates me with an idea for a new dish based on what he finds. I can hear him now, “Mommy, what if we…” (Yes, he still calls me Mommy.) This is how this dish was born.
And the best part? You can serve this dish for breakfast, brunch, lunch and dinner. How can you beat that?
Yield: 6 to 8
6 slices gluten-free bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
2½ cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs
½ cup milk
Salt and pepper
4 plum tomatoes, thinly sliced
- Preheat the oven to 350°. Grease a 2-quart baking dish. Layer the bread, tomatoes, 2 cups cheese and 2 tablespoons chives in the dish.
- In a medium bowl, whisk together the eggs, milk, ¼ teaspoon salt and ½ teaspoon pepper. In an even layer, pour into the dish and top with the tomato slices.
- Bake until the eggs are nearly set, about 30 minutes. Sprinkle the remaining ½ cup cheese and 1 tablespoon chives on top and bake until golden.
If you had to pick one -just one -go-to main-course party dish, which would it be? For me, it’s this pork loin. read more…
What does the Super Bowl, or even just plain-old football, mean to me? Food. Snack food. Finger food, in particular. Here are my wings -sticky, sweet, salty -all in one bite. Dip them in the blue cheese dip and you get creamy and cool, too. Just make sure you have plenty of napkins nearby.
12 chicken wingettes, separated at the joint and tips discarded
1 tablespoon vegetable oil
Salt and pepper
¼ cup sour cream
2 ounces ( ¼ cup) cream cheese, at room temperature
¼ cup crumbled blue cheese
¼ cup store-bought tangy barbecue sauce
¼ cup honey
1 clove garlic, finely chopped
¼ cup sesame seeds, toasted
- Position an oven rack in the upper third of the oven and preheat to 450 °. Line a large rimmed baking sheet with foil. In a large bowl, toss together the chicken, oil, ¾ teaspoon salt and ½ teaspoon pepper. Arrange the chicken on the prepared baking sheet and roast for 15 minutes.
- Meanwhile, in a small bowl, mash the sour cream and cream cheese with a fork; season with salt. Stir in the blue cheese and 1 tablespoon water. Refrigerate.
- In another large bowl, stir together the barbecue sauce, honey and garlic. Transfer the partially cooked chicken wings to the sauce with tongs and stir to coat. Discard the foil and line the same baking sheet with parchment paper. Return the wings to the baking sheet and roast in the oven for 8 minutes. Sprinkle with the sesame seeds and roast until the wings are nicely browned, about 5 minutes more. Serve with the blue cheese dip.
What are my food resolutions? Back to basics, all the way. Earthy, vibrant grains, legumes and veggies make their way onto my family’s plates. read more…
Serve this for dinner tonight -or next week at your Thanksgiving table. A heartwarming birthday soup made just for my Mom, Penny! read more…
While Stephen and I flew off to San Francisco for BlogHerFood and to celebrate our eighth wedding anniversary, my parents flew in from Sarasota to take care of Isaiah and Chiara. We couldn′t be luckier. Not only do I know that when my parents watch the kids they give them limitless love and attention, but my mom also cooks up incredibly good food. Somewhere in there, there′s always hope that when I come home I′ll open the fridge and find myself some tasty leftovers. Here′s a lunch that I made with just that -my mom′s famous tomato-basil sauce.
Mom′s 15-Minute Tomato-Basil Sauce
Makes: About 2 ½ cups
One 28-ounce can strained tomatoes
½ cup fresh basil leaves, torn
¼ cup unsalted butter, cut into pieces
In a medium saucepan, heat together the tomatoes, ¼ cup basil and butter over medium heat until the butter is melted; season with salt and simmer, stirring occasionally, for about 15 minutes. In the last 5 minutes of cooking, stir in the remaining ¼ cup basil.
1½ cups quinoa
½ teaspoon salt
Mom?s 15-Minute Tomato-Basil Sauce (see recipe above)
1 cup fresh spinach leaves
Parmesan, for topping
- In a medium saucepan, bring quinoa, salt and 2 ¾ cups water to a boil over high heat. Lower the heat, cover and simmer until the water is absorbed, about 12 minutes. Adjust salt if desired.
- Add enough tomato sauce until the quinoa is well coated. Stir in the spinach and cook until just wilted, about 2 minutes. Top with parmesan.
No need to turn on your oven tonight. These summer veggies stack up to a hearty meal. read more…
I grew up on taco night. Back then, who didn’t? Lucky for me, my kids like their tacos, too. In the summer, I like to take ground beef tacos to a grill-friendly level with skirt steak, a cut of meat that cooks up fast and […]
Want an easy-to-grill meal? Try my grilled chicken with potato slabs. Just add coleslaw.
I love grilled foods, but I prefer prepping ingredients in the kitchen while Stephen works the grill. What′s not to love? My favorite part: It keeps the heat -and the mess -out of the kitchen. I can′t say I grew up in a grill-heavy family. And if potatoes were present, they were sealed in aluminum foil and ready for butter, or sour cream and chives. And the chicken? Mom did make chicken, but even she would tell you that it was dry, dry, dry. Recipes don′t get more basic than this one. All you have to do is toss together the marinade and add the chicken. Potatoes get a head start in the microwave before moving to the grill with the chicken.
One 12-ounce bottle beer, gluten-free beer or root beer, at room temperature
½ cup butter or buttery sticks, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1½ pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving
- In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate while you proceed.
- Preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, about 5 minutes. Slice the potatoes lengthwise about ¼-inch thick. Drizzle both sides generously with olive oil.
- Transfer the chicken and potatoes to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side. Transfer to a plate and sprinkle with salt. Serve the chicken and potatoes with the lime wedges.
When the drumsticks start to char, move them to the sides of the grill to finish cooking.