Celiac Princess

Delight Gluten-Free Magazine Spring Issue Packed with Amazing Recipes, Hot Tips

The Spring 2010 issue of Delight Gluten-Free Magazine has gone to print and it's jam packed with delicious recipes including Super Simple Sides with 6 ingredients or less, Chicken 5 ways, Recipes using Coffee in new and innovative, Healthy Recipe Makeovers, and much more! And, you won't want to miss this month's feature, Culinary School the Gluten-Free Way, where you'll learn to master the most important culinary techniques and pick up some of the greatest no-fail recipes!

Be sure to pick up a copy at your local supermarket, Whole Foods, Barnes & Noble, Borders, or subscribe online at www.DelightGFMagazine.com.

Also, sign up for the weekly E-Newsletter to get bonus recipes, opportunities to sample products from our partners and tips for living the most amazing gluten-free life!

Culinary School the Gluten-Free Way: Gluten-Free Gorgonzola Risotto

When it's cooked correctly, risotto is hands down one of my top  favorite things in the world to eat. You can make an infinite number of variations of a simple risotto recipe and add in any vegetables or proteins that you enjoy. But the key to making risotto is all in the methodology for making it. There's little room for error and if you overcook or undercook the rice, you've got either a pile of mush or rice that's crunchy not in a good way! 

This recipe is for a risotto with a Gorgonzola cream in it, but you can substitute any cheeses you'd like or even try using milk instead of cream for a lower-calorie risotto. Dice up some broccoli or carrots and add them in with the onions. Just use your imagination for a delicious and hearty risotto! Just be sure to follow the instructions carefully and taste the risotto often for seasoning and texture.

Creamy Gorgonzola Risotto

2 tablespoons butter
2 shallots, finely minced
1 cup Carnaroli or Arborio rice
1 cup white wine
5-6 cups chicken stock
2 fl ounces heavy cream
2 ounces Gorgonzola cheese
1 tablespoon Italian parsley, minced
Salt

1. Heat a heavy saucepan and melt the butter.
2. Sweat the shallots in butter until soft. Add the rice and coat with the butter, stirring for several minutes.
3. Add the wine and stir into the rice until absorbed.
4. Add the chicken stock a little at a time, stirring constantly until absorbed. This should take about 18-20 minutes.
5. While the risotto is cooking, heat the heavy cream, add the Gorgonzola cheese and cook until the cheese melts.
6. When the rice is almost cooked, add the cheese mixture and the parsley. Continue cooking for another two minutes. The rice should have a creamy consistency and may be adjusted with a little extra stock if necessary.
7. Season with salt.

Culinary School the Gluten-Free Way: Spaghetti Squash Pancakes

Today was heaven in my mouth at the Institute of Culinary Education. Not only did we make Wild  Mushroom Risotto (you'll see that recipe later), but I also learned a fantastic new way to prepare spaghetti squash. Usually I make it by baking it, pulling out the beautiful strands of squash and serving it with a marinara sauce. This is a wonderful, low-calorie dinner that tastes amazing. Today, I learned how to make the squash into pancakes, sort of like potato latkes. They are crispy, bursting with flavor and perfect for a twist on a Jewish holiday favorite.

I know it looks like a lot of ingredients, but don't freak out about it. If you want to omit the prosciutto and pine nuts, that's totally fine! The pancakes will still come out great!

Spaghetti Squash Pancakes

 

1 spaghetti squash

1/2 fl oz extra virgin olive oil (EVOO)

1.5 oz pine nuts

1 shallot, minced

1 garlic clove, minced

2 oz prosciutto, sliced and then finely chopped

1 1/4 oz flour (use Whole Foods All-Purpose Gluten-Free Flour)

Salt to taste

Pepper to taste

1 egg

1 egg yolk

4 fl oz heavy cream

Canola oil for pan-frying

 

1. Cut the spaghetti squash in half.  Season with salt and pepper and bake in a 350F degree oven for 30 minutes.  Scrape the cooked squash from the shell with a fork.  Reserve and cool.

2. Heat a saute pan and add the olive oil.  Saute the pine nuts until just golden.

3. Add the shallots and garlic and saute for 1 minute.

4. Add the proscuitto and saute for another minute. 

5. Toss the cooled squash with the flour, pine nuts, shallots, garlic and prosciutto mixture. Season with salt and pepper.

6. Mix the egg, egg yolk and heavy cream.  Combine with the squash mixture, stirring well as you pour in the egg mixture.

7. Heat a large saute pan and add the canola oil for pan-frying.  Add the squash to the oil by large spoonfuls, flattening the mixture slightly to form a pancake.  Pan-fry on each side until golden brown.

Culinary School the Gluten-Free Way: Goat Cheese Timbales with Parmesan Crisps & Beet Vinaigrette

One of my major culinary vices is goat cheese. I love it on rice crackers, in sauces, as a flavor enhancement in risotto and pretty much even by itself on a spoon. I love the texture, the flavor and the creaminess. So I was thrilled at school today when I found out we were making a fabulous appetizer that showcases goat cheese both in the base and dressing. The recipe is Roasted Vegetables Timbales with Goat Cheese, Parmesan Tuiles and a Beet Vinaigrette.

At this particular moment, you're probably sitting there wondering what on earth a Timbale and a Tuiles are. Well, they are basically fancy culinary words to describe the food item. A Timbale actually refers to the shape of the food item. In this case, it's shaped like a large thimble that you'd use when you're sewing. For this recipe, we're going to stack roasted vegetables layered with a goat cheese mixture into a mold and then cook them. We'll top them with a delicate beet vinaigrette that is bright pink! (don't be afraid of the color! The taste is amazing!)

A Tuiles is basically a parmesan crisp. The originally recipe called for 1/2 cup of all-purpose flour. To make these gluten-free, I substituted 1/2 cup of my famous All-Purpose Gluten-Free Flour Mix. It worked perfectly and my chef instructor even said she couldn't tell the difference. If you don't feel like making the flour mixture, just use the Whole Foods Brand Gluten-Free AP Flour. It works very well! 

I know this recipe sounds complicated, but when you actually break it down into steps, it doesn't really take very long. The taste is well worth the effort!

Roasted Vegetable Timbales with Goat Cheese, Parmesan Tuiles, and Beet Vinaigrette- 4 servings

Timbales

8 plum tomatoes

3 Japanese eggplants, cut in 1/4" thick slices

3 zucchini, cut in 1/4" thick slices

3 yellow squash, cut in 1/4" thick slices

Extra Virgin Olive Oil (EVOO) as needed

Salt to taste

Pepper to taste

1 log of goat cheese (for added flavor, mix in minced chives, shallots and thyme)

1. Slice the tomatoes into 1/4" rounds.  Place on a sheet pan, brush with olive oil and season with salt and pepper.  Roast in a 350 degree oven for 30 minutes, or until the tomatoes are semi-dry.  Repeat with the eggplant, zucchini, and yellow squash, roasting until they are lightly brown, about 10-15 minutes.

2. Soften the goat cheese by pulsing in a food processor.  Add a drizzle of EVOO and season with salt and pepper.

3. Assemble the timbales by placing a layer of roasted tomatoes in an aluminum cup or small corning ware dish.  Follow with a layer of the softened goat cheese, eggplant, goat cheeses, and zucchini.  Continue layering until the cup is nearly full.  Repeat for 6 timbales, reserve.

 

Tuiles

2 cloves garlic, peeled

4 ounces butter softened

2 teaspoons sugar

2 egg whites

1/4 teaspoons salt

1/2 cup AP gluten-free flour

2 oz parmesan cheese, grated

2 tablespoons rosemary, minced

 

1. Blanch the garlic cloves until very tender, and drain.

2. Puree the garlic and butter in a food processor until smooth. Add the sugar, egg whites, salt, flour, and parmesan cheese and pulse to incorporate the ingredients.  Do not over-mix or the butter will begin to melt.

3. Pipe 1/2" circles of the batter onto Silpat baking mats and using a small offselt spatula, spread each drop of batter into 2" circles.  Sprinkle the tops of each tuile with some minced rosemary.

4. Bake in a 325 degree oven for approximately 6-8 minutes; be sure the tuiles have browned around the edges.  Remove from the Silpat, place on a paper towel and cool. Serve as a garnish with the Timbales.

 

 Vinaigrette

3 beets juiced

1 fl ounce red wine vinegar

1 teaspoon Dijon mustard

3 fl ounces EVOO

1/4 bunch chives, minced

1. Reduce the beet juice to 6 fl oz.  Add the vinegar and mustard.  Emulsify in the olive oil, using an immersion blender and season with salt and pepper.  Stir in the chives. Reserve.

2. Reheat the timbales in the oven.  Place the timbales on a plate and drizzle some of the vinaigrette around. Garnish with the parmesan tuiles and minced chives.

 

Culinary School the Gluten-Free Way: Quinoa Salad with Citrus Vinaigrette

This week at culinary school we learned all about grains. There are so many great varieties, all packed with nutritious qualities. If you've been diagnosed with celiac disease, you might be thinking that there are tons that you can't eat. But you're actually in luck! Even though gluten in found in quite a few grains, there are actually more that you CAN eat than you can't.

According to the U.S. Department of Agriculture, any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is considered a grain product. That means that breads, pasta, oatmeal, breakfast cereals, tortillas, and grits are all grain-based food items.

One of  my all-time favorite grains and one we learned about this week is Quinoa, or as I like to call it, the Super Grain! It's originally from South America and has a very, very high protein content, about 12%-18%. Additionally, it contains several essential amino acids, is a good source of fiber and is high in magnesium and iron. And, of course it is naturally gluten-free. 

Below is the recipe for a Quinoa Salad we made. It's so simple to make and delicious for lunch or as a pre-dinner salad. Try it with a crisp glass of white wine! Yum!

Quinoa Salad with Citrus Vinaigrette—4 servings

4 ounces quinoa
12 ounces chicken stock
2 ounces red pepper, small dice
½ ounce scallion, finely chopped
½ teaspoon cilantro, minced
Salt
Pepper

*Vinaigrette*
½ fl ounce lime juice
2 fl ounces extra virgin olive oil
¼ teaspoon ginger, minced
¼ teaspoon cilantro, minced
Salt
Pepper

1. Place liquid with salt in saucepan and bring to boil Add quinoa and return to boil. Reduce heat to    simmer. Cover and cook 15 minutes until stock is absorbed.
2. Remove quinoa from heat and rest 5 minutes. Fluff with fork. Put quinoa into a mixing bowl and let it cool until room temperature.
3. Add red pepper, scallions and cilantro. Toss with vinaigrette. Adjust seasoning.
4. You can serve the salad now, but it will taste much better if you put it in the refrigerator for 1-2 hours.

Delight Gluten-Free Magazine August Issue

Get ready! In just a few short days, the August issue of Delight Gluten-Free Magazine will hit newsstands, grocery stores and mailboxes and I know you're going to love it! 

The issue is filled with incredible recipes, tons of useful tips for managing a gluten-free diet, advice for being safe in the kitchen and as usual, eye-popping photos! Some of the highlights include: 

• Comfort soups
• Fall Flavors 
• Asian Inspired Gluten-Free on a Budget
• Understanding Distilled Alcohol
• Healthy GF Desserts
• Pleasing Picnic Ideas
• Back to School Feature including a tear-out card for teachers
• Halloween Candy Ideas
• MSG Mysteries
• Gluten in Medications
• The Ergonomics of Cooking

Check it out now and order your subscription today! It's just $14 per year, so order today! 

Gluten-Free Peach & Blueberry Coffee Cake

I just got back from a trip to New York City and it left me craving delicious breakfast pastries. You know what i'm talking about...walking down the street in NYC, you pass hundreds of bakeries with the most delicious looking pastries and cakes in the window. My mouth is always watering, but of course none of them are gluten-free. But never-to-fear, my mom's famous Peach & Blueberry Coffee Cake is so easy to make and will satisfy event the worst sweet tooth! The fresh fruit helps keep the cake extra moist and adds a delicious sweetness. 

Vanessa's All Purpose GF Flour Mix
2 cups brown rice Flour
3/4 cup cornstarch
2 tablespoons tapioca flour
1 teaspoon xanthan gum

In a mixing bowl, combine all ingredients together and set aside for use in the topping and cake.

Gluten-Free Peach & Blueberry Coffee Cake
1 ½ cups Vanessa's All Purpose GF Flour Mix
1 cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
1 cup sour cream
½ tsp vanilla extract
½ cup fresh blueberries
2 fresh peaches, sliced in thin slices

Topping:
4 Tblsp sugar
2 Tblsp butter at room temperature
½ tsp cinnamon
1 tsp GF flour

All ingredients and bowls should be at room temperature.

1. Preheat oven to 350.

2. In a mixing bowl, combine flour, sugar, baking powder, soda, and salt.

3. In a separate bowl, beat together eggs and sour cream.  Add vanilla.

4. Add the flour mixture to the egg mixture and stir until smooth.  This only takes a short time.  

5. Spread the batter in an oiled 9x9 round baking pan.  Dot with fruit, by starting with the peaches, placing in a spiral pattern around the pan.  Sprinkle blueberries over the top.

6. Mix streusel topping ingredients together until it resembles cornmeal.  Sprinkle over the batter. Bake at 350 for 20-25 minutes, or until a toothpick comes out clean.  

Gluten-Free Homemade Corn Tostadas

Corn flour, or Masa, is one of the cheapest ingredients you can buy! And by simply adding salt and water, you can make a delicious gluten-free dough to make into tortillas out.  I like to top my tostadas with ground beef, refried beans, lettuce and cheese, but you can choose your favorites. Try ground chicken, tofu or grilled vegetables! 

 

Homemade Mexican Tostadas
Makes 6 tostadas

2 cups Corn Masa mix
1/2 teaspoon salt
1 1/8 cup water
1 pound ground beef
1 tablespoon cumin
1 tablespoon garlic powder
1/2 tablespoon paprika
1/2 tablespoon + 1 teaspoon chili powder
1/2 cup water
8 ounce can refried beans
3 cups shredded lettuce
2 cups crumbled cheese

1. In a mixing bowl, combine masa mix and salt. Slowly add the water until a smooth dough forms. Roll the dough into a ball and split into six even portions.  Roll each piece into a ball and flatten using a rolling pin or pan into a flat disc, about 1/2 inch thick. 

2. Heat a large non-stick skillet over medium-high heat. Place each corn disc into the skillet and cook for about 7 to 10 minutes on each side until lightly browned. 

3. In a large skillet add ground beef, cumin, garlic powder, paprika, 1/2 tablespoon chili powder and water. Cook over medium heat, stirring frequently, for 10 to 12 minutes until meat is fully cooked and no pink spots remain. 

4. To assemble the tostadas, place each tortilla on a plate. Spread refried beans on the surface of each. Put a 1/4 cup portion of ground beef mixture on top of refried beans. Top beef with shredded lettuce and cheese. Sprinkle a very small amount of chili powder on top of cheese to add color.

Gluten-Free Soft & Chewy Chocolate Cookies

This recipe was inspired by one I found yesterday in Everyday Food Magazine. The original recipe was for Chocolate Brownie Cookies, but I made a bunch of tweaks to convert the recipe into a gluten-free cookie with a crispy outer layer and a soft and chewy inside. You'll need to use my GF All-Purpose Flour Mix or another gluten-free all-purpose flour.

Vanessa's All Purpose GF Flour Mix
2 cups brown rice Flour
3/4 cup cornstarch
2 tablespoons tapioca flour
1 teaspoon xanthan gum

Gluten-Free Soft & Chewy Chocolate Cookies
12 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter (softened)
1/2 cup sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon Vanilla extract
1 1/2 cups Vanessa's All Purpose GF Flour Mix
1/4 teaspoon baking powder
1/4 teaspoon salt

1. Preheat the oven to 350 degrees F.

2. Pour the chocolate chips into a heat safe bowl and place over a saucepan of boiling water. You can also use a double boiler if you have one available. Stir the chocolate until melted. Turn off the heat and allow the chocolate to cool for about 5 minutes.

3.Combine the butter, sugar and brown sugar in a standing mixer and turn on medium speed. Cream together. Add the eggs and vanilla and mix until well combined.

3. In a separate bowl, combine the flour, baking soda and salt. Whisk together.

4. Reduce the speed on the mixer to low. Add in the chocolate and flour mixture and mix until well combined.

5. Drop large tablespoons of dough onto a greased cookie sheet about two inches apart. Bake for 14 minutes. Cool before serving.

Makes 24 Cookies

Sweet & Savory Gluten-Free Crepes

A few months ago, I was lucky enough to work with the one and only Pamela of Pamela's Products on a cooking segment about how to cook the most delicious breakfast foods. While we were working on figuring out the best recipes to make, Pamela brought up one of my favorite foods that I had forced myself not to think about since I didn't think there was anyway to make a decent gluten-free version: crepes.

My oh my, was I wrong! Pamela taught me her quick and easy recipe for making delicious crepes. The recipe is below, along with some of my favorite ingredients to fill the crepes with. Whether you prefer sweet or savory, there's something for everyone!

1 cup Pamela's Baking & Pancake Mix
1-1/3 cup water
1 egg
1 tablespoon oil
Your Favorite Fillings

Filling Ideas:
Nutella & Sliced Bananas
Strawberries, Blueberries & Bananas topped with Whipped Cream
Peaches & Brown Sugar
Grated Mozzarella Cheese & Sliced Salami
Sauteed Spinach, Mushrooms & Grated Cheese

1. In a medium-sized bowl, mix all ingredients together. The batter will be very thin.

2. Preheat crepe pan or a round 12" pan (low to medium/low heat).

3. Pre-grease skillet before baking each crepe. Pour 1/4 cup of batter into skillet and quickly rotate pan in circular motion to disperse the batter into a thin, even coat. Air holes will appear, do not try to fill them in.

4. When edges start to brown, lift edges of crepe with spatula, then flip. Remove crepe and place flat on parchment or wax paper. Use a paper liner in between crepes when stacking while continuing to cook additional crepes. Keep crepes covered to prevent drying out.

5. Fill with favorite fillings, roll and serve.