Mexican Pie

I’ve been rearranging and decluttering  the kitchen. I decided to look once again at my few cook books and see if I was using them or if any needed a new home. I came across this recipe I haven’t made in a few years. It was a family favorite and  seems it still is. It’s quick and easy to prepare, tastes yummy, and forms a nice thin corn bread on top. It’s good the next day too and freezes well. Enjoy!

( I used all Gluten Free ingredients)

(From Eat Well, Live Well The Canadian Diabetic Associations Guide to Healthy Eating, 1990)

 

Mexican Pie
1 Medium Onion
1 TBSP vegetable oil
1 can tomatoes (19 oz/540 ml)
1 can kidney beans (19 oz/540 ml) (I soaked and cooked the beans)
1 can corn (12 oz/341 ml) (I used frozen)
1 TBSP chili powder ( I suggest 2 TBSP or more)
¾ cup cornmeal
1 cup 2 percent milk (I used soy milk)
2 eggs
1 ½ cup shredded cheese (cheddar, swiss, mozzarella, or a mixture)
In a large skillet on medium high heat, cook onion in oil until transparent. Cut up tomatoes. Add tomatoes, kidney beans, corn and chili powder to skillet. Cook on low heat, uncovered, for about 1 hour, or until slightly thickened, stir occasionally. (I used a masher and mashed the mixture a little to thicken the sauce). Pour into 9 X 13 inch baking pan. Sprinkle corn meal evenly over surface. In separate bowl, beat together milk and eggs. Pour evenly over corn meal. Sprinkle with cheese. Bake uncovered 350 oven, 50 – 55 minutes. Cut into squares to serve.

 

 

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Gluten Free Marble Cake

Thought I would jump in with a quick post. If you are looking for a simple loaf recipe that looks good, tastes good, is moist and gluten free, try this one out at Gluten Free on a Shoe String.

I used Namaste flour mix with Xanthum Gum although the recipe states not to use a flour mix with Xanthum Gum. I ran out of my homemade mix so used the store bought one. It was a little harder to marble but I managed. I also baked it on convection/bake 325 for 45 minutes on the middle rack.

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Lentil Walnut Burgers Gluten Free

 

With BBQ season here, I decided today to look for a meatless gluten free burger recipe that I could make and bring to a BBQ.  I have two BBQ’s  to attend soon so the timing is good. I really didn’t expect the recipe I selected to work the first time, as I often have challenges with gluten free recipes and meatless burgers. I found this Whole Foods recipe online and I’m pleased with the outcome. The burgers taste good and keep the round shape. I like that the burger is mainly lentils and brown rice. The walnuts are very nice too. I changed the recipe a little:  I used  dill instead of thyme, I added 1/4 cup ground flax seed, and I used a little more cayenne.  The recipe made 9 patties and I froze most of them after cooking – I gobbled one up too of course.   They’ll be good with avocado and tomato. Yum.

Whole Foods Gluten Free Walnut Lentil Burgers

Serves 6

Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.

Ingredients:

• 2 teaspoons extra virgin olive oil
• 1 small carrot, finely chopped
• 1/4 cup chopped celery
• 1/2 cup chopped button mushrooms
• 1/4 cup finely chopped walnuts
• 1 tablespoon finely chopped parsley
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne (optional)
• 2 cups cooked brown rice, divided
• 1 1/2 cup cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
• 1 egg, lightly beaten
• 2 tablespoons high heat sunflower oil or expeller-pressed canola oil, divided

Method:

Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme (or dill), salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.

Nutritional Info:

Per Serving: 240 calories (100 from fat), 11g total fat, 1.5g saturated fat, 35 mg cholesterol, 220mg sodium, 27g carbohydrate (6g dietary fiber, 2g sugar), 9g protein

Notes: I used 2 TBSP chopped fresh dill instead of Thyme

I added ¼ cup flax seed (mixed with a bit of water  for binding).

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Gluten Free Ranger Cookies

This is one of my all time favorite Better Homes and Gardens cookie recipe dated 1975. I’ve changed it to make it gluten free.

1/2 c. margarine or butter (I use butter)
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla

1-1/4 c. gluten free flour mix
1/2 tsp. gluten free baking powder
1/4 tsp. baking soda
2 c.  gluten free crisp rice cereal or gluten free millet puffs
1-1/3 c. flaked coconut

1 cup chopped pitted dates (I use raisins)

Cream butter, brown sugar, and  granulated sugar. Add egg and vanilla; beat well. Stir together dry ingredients. Stir into creamed mixture. Stir in crisp rice/millet, coconut and dates. Form into 1 inch balls, place 2 ” apart on ungreased cookie sheet. Bake 350 until lightly browned. About 10 min. Cool. Enjoy.

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Gluten Free Pumpkin Snickerdoodles

 

These Gluten Free Pumpkin Snickerdoodles are so delicious. The pumpkin makes these soft on the inside and sooooo flavorful. I baked them at 325 convection for 10 minutes.  Find the recipe here. Give them a try.

 

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Energy Bites – No Bake

These little energy bites are so good. Make them small, freeze, and take one out when you need a little pick me up.

No Bake Energy Bars. (Use  Gluten Free ingredients)

1 cup Oats

1/2 cup Chocolate Chips

1/2 cup Peanut Butter

1/2 cup Ground Flax Seed

1/3 cup Honey

1 tsp Vanilla

Mix, roll in balls, refridgerate. ENJOY!

(optional – 2 – 3 TBSP Coconut Oil melted, 1/3 cup Coconut)

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Chocolate Cake – No Flour (Gluten Free)

Yesterday, I made this GF chocolate cake for my girlfriends.  They sure enjoyed it. The sour cream topping is just lovely with the rich chocolate flavor.  So scrumptous. Beware – you might eat the entire cake.  A very small slice is all you need really.

Notes – The texture isn’t like a flour cake, it’s very moist.   I weighed the chocolate –  8 oz. is about 1 3/4 cups before melting. I used Bernard Callabaut bittersweet wafers. The cake battered leaked out of the bottom of the pan a bit – glad I had it on a cookie sheet. Next time I’ll wrap the bottom of the spring form pan with tin foil for a tighter fit.

Flourless Chocolate Cake  (From Real Simple)

Serves 10

Hands-On Time: 20m

Total Time: 2hr 00m

Ingredients

• 1  cup  (2 sticks) unsalted butter, cut into pieces, plus more for the pan
• 1/4  cup  unsweetened cocoa powder, plus more for the pan
• 1 1/4  cups  heavy cream
• 8  ounces  bittersweet chocolate, chopped
• 5  large eggs
• 1  cup  granulated sugar
• 1/2  cup  crème fraîche or sour cream
• 1/4  cup  confectioners’ sugar, plus more for dusting

Directions

1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.

2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.

4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. (Check at 35 min and leave in longer if necessary – mine needed about 45 minutes).Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. 

5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.

Tip

The cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with the confectioners’ sugar, and whip the cream.

Nutritional Information

Calories 530; Fat 44g; Sat Fat 26g; Cholesterol 203mg; Sodium 53mg; Protein 6g; Carbohydrate 37g; Sugar 32g; Fiber 2g; Iron 1mg; Calcium 49mg

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30 Gluten Free Recipes

Here’s a link to 30 Gluten Free Dessert recipes. At first glance, they seem to be quick and simple. I’ll try them over the next while. Maybe you’ll find this link helpful too.

http://www.realsimple.com/food-recipes/recipe-collections-favorites/desserts/gluten-free-desserts-00000000058813/index.html#11

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Coconut Chocolate Squares

Here’s another of my favorite Gluten Free treat  recipes.  These are so simple to make;  taste great; and are full of healthy fats.  I usually have a few in my freezer. When I feel like something sweet,  I’ll have just a small piece – that’s all I need.

Coconut Chocolate Squares.

Ingredients

• 2 cups shredded coconut- unsweetened
• 2/3 cup melted coconut oil
• 1/2 cup almond butter
• 1 tsp vanilla
• 1 cup dark GF chocolate wafers or chips

Directions

1. In medium bowl, mix shredded coconut,  melted coconut oil, vanilla, and almond butter until well mixed.
2. Line a 8 ” square pan with tin foil.
3. Using hands or a spatula, press the mixture into the foil lined pan.
4. Melt the chocolate in a double broiler.
5. With a spatula, spread the melted chocolate evenly over the coconut mixture.
6. Refrigerator or freeze.  Cut in small squares.

Variation – use peanut butter instead of Almond butter.

Enjoy

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Walnut Balls

I’m always looking for quick and easy gluten free ‘treat’ recipes. My friend Marlene sent me this yummy recipe the other day. These are so tasty – it’s hard to stop at one.  I like that the recipe can be put together in no time.   I also like that the balls  can be made small and that’s all I need when I want something sweet. Hope you give them a try. Linda

Walnut Balls

2 cups walnuts
1 cup coconut unsweetened
1/4 cup raw honey
1 tsp vanilla
Grind all in food processor, form in balls, freeze.

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Very Berry Pudding

Very Berry Pudding

I came across this recipe in the Alive magazine. It is so tasty; quick to make; and full of antioxidants.  I’m serving it to my girlfriends tonight with almond bark in a pretty cup. I’m sure they’re going to like it.

1 cup (250 ml) frozen raspberries

1 cup (250 ml) frozen blueberries

1 cup (250 ml) frozen blackberries

1 block (about 12 oz/340 g) soft tofu

2 TBSP (30 ml) coconut palm sugar or

other granulated sugar of choice

2 TBSP (30 ml) honey

2 TBSP (30 ml) cornstarch or tapioca starch

½ tsp (2 ml) cinnamon

¼ tsp (1ml) salt

1 tsp (5ml) orange zest

½ tsp (2 ml) almond extract

( I use gluten free ingredients)

Combine berries, tofu, sugar, honey, starch, cinnamon, salt, orange zest, and almond extract in blender or food processor and blend until smooth.

Pour into individual serving dishes and refrigerate several hours before serving. Garnish with shaved dark chocolate and mint, if desired.

Serves 6.

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Buckwheat Pilaf

Its so much fun to explore with differant grains.  It makes cooking and serving more interesting. Buckwheat, for one,  is  hardy; nutritious;  and part of the rhubarb family.  It’s not actually a grain but a fruit that’s rich in omega-3 fatty acids, B vitamins, minerals and essential amino acids. Because of it’s nutrition, it is used as a grain.  It’s a good substitute for anyone who is sensitive to wheat too. It is easy to cook and normally quite cheap to buy. This recipe is so good you’ll make it again and again. We’ve never had leftovers, its so yummy.

30 ml (2 TBSP) canola oil

50 ml (1/4 cup) diced onion

1 clove garlic, crushed

250 ml (1 cup)  mushrooms chopped

250 ml (1 cup) whole buckwheat

284 (1 can) vegetable broth (or homemade)

300 ml (1 1/4 cup) water

2 ml (1/2 tsp) salt

1 ml ( 1/4 tsp) ground black pepper

50 ml (1/4 ) cup minced parsley (optional)

Heat oil in fying pan over medium low heat and saute onion, garlic and mushroom until onion is golden. Add buckwheat and cook, stirring for 3 – 5 minutes and buckwheat is lightly toasted. Add broth, water, and seasonings. Cover, reduce heat and cook for about 30 minutes or until the liquid is absorbed. Garnish with parsley.  Yield 4-6.

                       (Sauteed onions, garlic and mushrooms with Buckwheat toasting)

                                     (add the broth, water and seasonings)

                                            (Put in a colorful dish and ready to serve)

By the way, this is the first time I used a cast iron fry pan.

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Lentil Vegetable Soup

                                  (Lentils after boiling)

This soup is so tasty; nutritious; quick to make; and inexpensive. Today I made a double batch to freeze. I like to have it on hand for times when we’re not able to cook. Other times, I take it to a friend who is not feeling well.  If your not making your own soups, I sure hope you start.

Lentil Vegetable Soup

(taken from Canada’s Healthy Living Guide, October 2004)

1 cup (250ml) mixed Lentils (I use green lentils)

1 small white onion, chopped

2 cloves garlic, minced

3 TBSP (45 ml) extra virgin olive oil

1 cup (250 ml) carrots, diced

1 cup (250 ml) red and yellow bell peppers, diced (optional)

1 cup (250 ml) celery, diced

2 ½ cups (625 ml) vegetable stock or water

2 bay leaves

Pinch cayenne pepper

( I use gluten free ingredients)

Boil lentils for about 20 minutes.  Drain. In a large pan, heat the oil over medium heat and sauté onion and garlic until tender. Add carrots, celery and peppers and sauté until translucent.  Add lentils and stir.  Add vegetable stock, bay leaves, cayenne and salt.  Cover and simmer for 10 to 15 minutes.  Remove bay leaves. Garnish with parsley. Serves 2.  Puree part if desired.

(I often add a little chopped spinach just before serving)

                                   (Vegetables sauteing)

                                           (Puree a little –  I love this stick blender)

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Applesauce to the Rescue

I just love to bake with applesauce.   I use it as a substitute for butter/oil/margarine in a recipe – to make it more nutritious.  The recipe I use for spice muffins calls for 1 1/3 cups of oil, I simply substitute 1 1/3 cups of applesauce. I’m fortunate to have an apple tree, which grows very tart apples.  When the apples are ripe, I make my own apple sauce and freeze in 2-cup amounts.   To make the sauce, I cut apples (peel on) into bite size pieces. I put these into a large pot and sprinkled with cinnamon.

Then I add a little water and let simmer on the stove for ½ hour or until the sauce is chunky. When cool, I put in freezer bags, label and freeze.

Applesauce is so nice to use in baking or simply on a piece of toast.

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Broccoli and Lentil Soup

Although I’ve had ‘The Diabetes Choice Cookbook’ for sometime, this recipe just recently caught my eye.  Broccoli and Lentil soup is easy; nutritious; tastes great and freezes well.   I like that the soup is pureed as my daughter Erin doesn’t like lentils – so I can disguise them. I double the recipe and freeze half for use later. I also blend in 1/2 – 350 g pack of tofu. (Soya products are effective in reducing bone loss, so I use tofu a fair amount in soups).

I hope you give this soup a try, I think you’ll like it.

Broccoli and Lentil Soup

Serves 4-6

Ingredients :

• 1 1/2 tsp vegetable oil
• 2 tsp crushed garlic
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 large carrot, chopped
• 4 cups chicken stock
• 2 1/2 cups chopped broccoli
• 3/4 cup dried green lentils
• 2 tbsp grated parmesan cheese

(I use gluten free ingredients)

Directions :

1. In a large nonstick saucepan, heat oil; sauté garlic, onion, celery and carrot until softened, approximately 5 minutes
2. Add stock, broccoli and lentils; cover and simmer for 30 minute, stirring occasionally, or until tender
3. Puree in food processor until creamy and smooth
4. Serve sprinkled with parmesan

Nutrition Information Per Serving :

• 1 starch Choice
• 1 Protein Choice
• Calories 139
• Fat, total 3 grams; saturated 1 gram
• Carbohydrate 20 grams
• Fibre 4 grams
• Protein 10 grams
• Sodium 999 milligrams
• Cholesterol 2 milligrams

Source : “The Diabetes Choice Cookbook for Canadians”, Katherine Younker

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Leek and Sweet Potato Soup

The newest addition to my list of favorite soups is ‘Leek and Sweet Potato Soup’. A leek is a root vegetable in the onion family that is very mild tasting. If you don’t know what it looks like, you can see it in the photo above. The recipe below is from the Simply Great Food Dieticians of Canada cookbook (one of my favorite cookbooks). The recipe is quick to make and the soup is tasty; nutritious; and colorful.

Leek and Sweet Potato Soup

2 TBSP vegetable oil

4 cups chopped leeks (white and light green parts only)

4 cups diced peeled large sweet potatoes

4 cups reduced sodium chicken and vegetable broth

1 can (14oz/398ml) evaporated milk

1 tsp dill week

Salt and pepper freshly ground

( I use gluten free ingredients)

1. In large saucepan, heat oil over medium heat,. Sauté leeks for 10 minutes or until lightly browned. Add potatoes and broth; bring to boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are soft. Remove from heat.
2. Working in batches, transfer soup to blender and puree until smooth.
3. Return soup to saucepan and add evaporated milk and dill. Heat over low heat (do not boil or milk could curdle). Season to taste with salt and pepper

–         For blending, I use a stick blender and blend right in the saucepan.

–         I substitute soft tofu for evaporated milk

–         Slow cooker 8 hours on low – add milk and dill just before serving

–        Double the recipe and freeze some for later

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