Category Archives: GLUTEN FREE RECIPES

GF LEMON CHEESECAKE BARS  

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Whenever I know that I will have guests that have gluten restrictions, I try to have enough GF dishes available, so they won’t feel cheated. (That’s all about me, because the family and friends I know would never cause a fuss. They just aren’t that kind of person. In fact, they would be unhappy with me for going to the trouble. But that’s tough! If I know ahead, I try my best to accommodate. Whether they like it or not!) Anyway, I had a recent occasion that warranted 2 desserts. So, I made Carrot Cake with Cream Cheese Frosting (recipe on site) and these cheesecake bars. And the GF bars were a hit. Never mind the crust was GF. They gobbled these babies up.

But in all honesty, they would have gone over well even if the crust were made of old shoe leather or the bumper off a 57 chevy. I mean really! Lemon cheesecake filling topped with homemade lemon curd whipped cream. Then dolloped and swirled with more lemon curd. What’s not to like?

But, if GF is not a concern, you can always use your favorite Graham Cracker Crust recipe or my recipe for the perfect 9×13-inch graham cracker crust for this recipe. (My recipe below.) Options, baby! That’s what it’s all about!

So, if you are a lemon cheesecake lover like I am, this is the recipe for you.

And for all you people who are truly gluten intolerant, I am sending you my sincere regrets. But luckily you live in an age where there are wonderful GF cookbooks and GF recipes online from which to choose. Also, quality GF flour mixes. (I like Cup 4 Cup.)

BTW, along with GF, I also try to have vegetarian options available for my guests. But vegan, I draw the line. I only have so much energy left in these old bones. And two out of three accommodations ain’t bad!

So, on that happy note, peace and love to all.  

For the GF Crust:

3 c. gluten free oats

½ c. light brown sugar 

2 T. honey

¼ tsp. kosher salt

¼ c. + 1 T. coconut oil, melted

6 T. (¾ stick) unsalted butter

Mix the oats, brown sugar, honey, salt, and melted coconut oil together in a glass mixing bowl. Spread in an even layer on a parchment paper lined baking sheet.  Bake in a pre-heated 350-degree oven for 30 minutes, stirring every 10 minutes.

Remove from oven and allow the oats to cool completely, about 10 to 15 minutes.  (Oats will harden as they cool to a granola-like texture.)

Transfer to a food processor.  Pulse 2 to 3 times to break up any larger pieces, then process on high for 30 to 60 seconds until the oats resemble coarse crumbs.

Meanwhile melt the butter in the same glass mixing bowl. Stir in the coarse oat crumbs. Once all the crumbs are coated with the melted butter, transfer to a lightly greased 9×13-inch baking pan. (Glass is best.)

Using your fingers, press the crumbs into the bottom of the pan and up the sides about a half inch.  Bake at 350-degress for 5-7 minutes or just until set.  

Remove from oven and let cool completely before adding cheesecake batter.

For the Lemon Cheesecake Bars:

3 (8 oz.) packages full-fat cream cheese, room temp. 

1 c. full-fat sour cream, room temp.

1⅓ c. granulated sugar

1 T. lemon zest

3 lg. eggs, room temp.

2 lg. egg yolks, room temp.

⅓ c. heavy cream, room temp.

½ c. fresh lemon juice

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and sour cream together until completely smooth. 

Add the granulated sugar and lemon zest and beat until smooth, scraping down the sides and bottom of bowl as needed. On low speed, add in the whole eggs and egg yolks and beat until just combined. Don’t over mix!

Using a rubber spatula, fold in the heavy cream and the lemon juice, mixing just until combined. 

Spread evenly over partially baked crust.

Place in your pre-heated 350-degree oven and bake for 38 to 40 minutes, or until the edges are set, but the middle is still slightly jiggly. (The cheesecake will firm up as it cools.)

Remove from the oven, and park on a wire rack until both the filling and pan are cool. Then carefully cover the pan and refrigerate for at least 5 hours, but better yet 1 or two days.

A few hours before you plan to serve, make the Lemon Curd Whipped Cream. Spread on the bars and dot with additional lemon curd and swirl with an offset spatula. Carefully cover and refrigerate again until ready to serve.  

Using a sharp knife, slice the bars into serving sized pieces. 

For the Lemon Curd Whipped Cream:

2 c. (1 pint) heavy whipping cream

lemon curd, homemade (see my recipe below) or purchased

Whip the cream until stiff peaks form. Whip in lemon curd to taste.

NO FUSS LEMON CURD

1½ c. granulated sugar

4 lg. eggs

2 tsp. lemon zest (from 2 lemons)

½ c. lemon juice (from 3 lemons)

⅛ tsp. salt

½ c. (1 stick) unsalted butter, cut into 8 pieces

In a medium (2-quart) saucepan, whisk the sugar, eggs, lemon zest, lemon juice, and salt together. Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken best just below a simmer.

Remove from heat, add the butter all at once and whisk until melted and evenly incorporated

Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight.

Lemon curd will keep in an airtight container in the refrigerator for about 2 weeks. (Good luck with that!)

GRAHAM CRACKER CRUST (for a 9×13-inch pan)

2 c. fine graham cracker crumbs (about 16 full graham cracker sheets)

⅓ c. granulated sugar

7 T. unsalted butter, melted

In a medium bowl, mix the crumbs and sugar together. Pour in the melted butter and stir until fully coated. (The mixture will have a sand like texture.)

Transfer the crumb mixture to an ungreased 9×13 baking pan and use your hands to press it evenly across the bottom and slightly up the sides.  

For baked recipes, pre-bake the crust for about 10 minutes in a pre-heated 350-degree oven. Then proceed as directed above.

GLUTEN FREE CHICKEN MEATBALLS IN A WHITE WINE SAUCE

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There are just times when a gluten free main dish containing meat is required. And of course, many meat dishes are gluten free. But when the meat dish is going to be served to people at a large gathering, some of whom will not be sitting at a table, you need to serve a dish that does not require a knife. For example, a perfectly grilled steak or pork chop, or food that requires you to perhaps use your hands or a knife, like fried chicken or ribs. These wonderful entrees are delicious, but very hard to eat when your plate is on your lap. Not to mention messy.  

So many hosts don’t consider this when they are planning their menu. And believe me, I know how hard it is to plan a menu for a large event. So many things to be considered. Theme, flavor variety, dietary restrictions, texture (crunch for example), color variety, dishes that can be prepared ahead, and of course, the expense involved. These are all items that need a great deal of consideration before you start shopping for ingredients. Because I have had many occasions to feed large groups, I’ve learned to make spreadsheets for each of these events. (I’m too old to keep all the balls in the air like I used to. So, I rely on my Microsoft Excel spreadsheet to keep me on track!) Plus, then I can go back and reference what I served if need be. (At this point, I consider Excel spreadsheets an essential kitchen tool. Not as dear to me as my KitchenAid mixer, but darn close!) Anyway, I have attached the spreadsheet from our last JazzVox in home concert. Just the food prep portion. What I didn’t enclose was the next page that told me when to take things out of the freezer or fridge, and when to put them in the oven if necessary. (I didn’t want you to see how totally inept I have become. It’s embarrassing!)

But back to these meatballs and sauce.

They are good. Really good. And simple to prepare. And they can be baked. In fact, I’ve given up frying any kind of meatball. I bake them all.

And as for the white wine sauce, well, I would advise you to prepare it just before it’s needed. I made mine a couple days ahead because of time constraints. And I used gluten free flour as the thickener. Not a good choice. The sauce didn’t break down, but it wasn’t smooth. It tasted just fine, but I lost points on the presentation. Next time I will use either cornstarch or arrowroot.

Well, that’s it for today. Mr. C. has a gig in Seattle and I’m going along for the fun. The venue is in the Green Lake area, so that means we can have dinner at Spud Fish and Chips. Which BTW, has been in the Seattle area since 1935. I can hardly wait!

And sorry about no picture. But I was just too busy getting all the food out so that the hungry hoard could eat before the concert began. But next time I make these meatballs, I will add a picture. That is of course, if I remember. No guarantees.

Peace and love to all.  

For the Meatballs:

¼ c. chicken broth

2 lg. eggs

1 tsp. kosher salt

freshly ground black pepper

1 tsp. Italian seasoning

½ tsp. dried basil 

2 med. cloves garlic, minced  

½ c. finely minced yellow or white onion

1 T. finely chopped, fresh Italian parsley

1½ c. gluten free fresh breadcrumbs* (crusts and all)

2 lb. ground chicken (or ground turkey)

extra virgin olive oil

Whisk the chicken broth, eggs, salt, pepper, Italian seasoning, and dried basil together in a bowl.  Add the garlic, onion, parsley, breadcrumbs, and ground chicken. Gently mix all the ingredients together until thoroughly combined.

Using a #40 (orchid handle) (about 2 tablespoons) ice cream scoop, plop balls on a lightly olive oil greased baking sheet close together. Don’t pack the ice cream scoops. You want to handle the mixture lightly.

Bake in a pre-heated 400-degree oven until cooked through (internal temp at least 165-degrees), about 18 minutes. Don’t overbake.

Remove from oven and use right away, or let cool completely and store covered in your fridge for a couple of days, or freeze for future use.

When ready to serve, heat meatballs and carefully stir in the sauce. Garnish with parsley.

*I just cut thin slices of bread (crust and all), then cut into tiny cubes. I don’t pack them into a measuring cup. I just place the cubes in the cup until it is full.

Makes about 48 meatballs.

For the White Wine Sauce: (Gluten Free and Dairy Free)

2 T. extra virgin olive oil

⅓ c. finely chopped shallot 

2 med. cloves garlic, finely minced

½ c. dry white wine – such as Pinot Grigio or Sauvignon Blanc

2 c. chicken broth (or 2 cups water and 2 heaping teaspoons chicken base)

¾ tsp. kosher salt  

freshly ground black pepper

2 T. cornstarch or arrowroot powder

¼ c. water

1 T. fresh lemon juice

4 T. chopped fresh parsley, divided

Heatthe olive oil in a heavy pan. Add the shallot and gently sauté until tender. Add the garlic for about 1 minute, stirring the whole time.

Add the wine and cook until all but evaporated.

Add the chicken broth, salt, and pepper. Simmer for a few minutes to blend flavors.

Whisk the cornstarch or arrowroot powder with the water and lemon juice. Gradually stir into hot liquid until blended. Stirring constantly, bring to a boil and boil for one minute. If the sauce is not as thick as you would like, make another bit of slurry by whisking a bit more starch with water, and repeat the process.   

Add 3 tablespoons of the parsley, taste, and adjust seasoning. Use remaining parsley as garnish.   

GLUTEN-FREE SANDWICH BREAD  

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Kinda wonky looking, but tastes great

Loaf cut in half

I am not an expert on gluten-free anything. Except of course, if the dish is naturally gluten free like mashed potatoes. On these dishes I do OK. But I was recently put to a gluten-free test. I needed an Italian main dish containing meat that was not only gluten-free, but also dairy free and didn’t contain red meat. What first came to mind was chicken meatballs. No problem. I’ll just make chicken meatballs smothered in sauce. But then I looked at my recipe for Spaghetti with Turkey or Chicken Meatballs in Marinara Sauce. That would do, except the other main dish I had planned contained marinara sauce. So, the second dish needed to be “marinara free”. Plus, the meatballs for the recipe referenced above included either breadcrumbs or oats* and Parmesan cheese. So, that was not going to work. So, back to the drawing board to develop a more “Italian” flavored meatball that would be served in a gluten-free sauce. (Recipe to be posted soon.)

A few years ago, I tried my hand at gluten-free baking. So, recalling this adventurous time in my life, I went to my pantry and there on a back shelf I found a partial package of Cup 4 Cup gluten-free flour. Of course, the expiration date was some time in 2016, so I threw that package away and quickly ordered a new 3 lb. package from Amazon. Came the next day, made the bread, and the bread turned out just fine. Actually, it was better than just fine, it was delicious. (Thank you dishbydish.net for this recipe.)

What I failed to do was read the label on the package before ordering the flour or making both the bread to use in the meatballs and the sauce for the meatballs. Then, for whatever reason, I started to wonder what grains were used in the making of this gluten-free flour. And there in white on a blue background appeared an ingredient I would never have expected to see in a “flour” mix. MILK POWDER. What? Wait! That’s not fair! Because many people who can’t digest gluten also have problems with dairy products. At which point I threw my hands up in the air.     

When it came time to serve our guests, I had to confess that although the meat ball dish was indeed gluten-free, it was not dairy free.

So, the moral of the story is – no good deed goes unpunished? No! Luckily in this case, the person I built the meatballs for was not allergic to dairy, but rather refrained from enjoying dairy products on a regular basis. It was by choice, not from an uncomfortable or allergic reaction to the corpse of milk, etc. Thank God.

But all kidding aside, the real moral of this story is that a cook should always read the label of any mix of ingredients used in cooking. Especially, if you are feeding someone who has trouble digesting, or is allergic to an ingredient or ingredients. And what someone’s system can gladly accept at one point in their life, can change dramatically with age or illness. That also must be a consideration. I know, with me, I used to be able to drink wine. I love wine. But now if I drink even a half glass, I suffer for the indulgence. I can still cook with wine, so that hasn’t changed. But sit down with a nice glass of wine. Absolutely not!

So, to all you wonderful people out there who build food for your family and friends, and occasionally have an experience like mine where I truly wanted to just walk out of the kitchen and never look back, hang in there. We all make mistakes. But we can also learn from our mistakes.

And one “oops” I plan to never make again is not reading the label on gluten-free flours. And even if it sounds like I am trashing the makers of Cup 4 Cup, I think they make a wonderful gluten-free baked goods product. But used for thickening sauces, not so much. Learn more about my trials and tribulations with sauce making in my upcoming post entitled Gluten-Free Chicken Meatballs in White Wine Sauce.

Well, that’s it for today. I am in “recovery mode”. Hosted a JazzVox concert here on Sunday. Yesterday (Monday) had two couples over for leftovers. Today I’m doing good to have cooked breakfast and found my way into our den to check e-mail, read the paper, and write up this post. So, that’s it for now.

But as always, peace and love to all.

2½ c. gluten-free all-purpose flour, fluffed (I use Cup 4 Cup)

1 tsp. xanthan gum (even though Cup 4 Cup includes xanthan gum)  

1 tsp. baking powder (gluten-free)  

2¼ tsp. instant yeast  

2 T. granulated sugar

1 tsp. kosher salt

⅓ c. vegetable oil   

1 tsp. apple cider vinegar  

1½ c. warm water

2 lg. eggs, beaten, room temperature

Grease a 9×5-inch loaf pan with cooking spray. (Or use two smaller loaf pans.)

In the bowl of your stand mixer, using the paddle attachment, mix the gluten free flour, xanthan gum, baking powder, instant yeast, sugar, and salt together.

In a separate bowl, whisk the vegetable oil, apple cider vinegar, warm water, and eggs together. Pour into the bowl with the flour and mix until the dough resembles thick cake batter. (The dough will not look at all like bread dough made with wheat flour. It will look wet and sticky. That’s what you want.)

Transfer the dough to the prepared loaf pan and smooth the top as much as possible.

Cover the dough with a tea towel and let rise for 45-50 minutes or until it has roughly doubled in size.

Bake on the middle rack of a pre-heated 350-degree oven for about 40 minutes, or until the top is golden brown and the internal temperature reaches at least 205-degrees. Check after about 25 minutes. If the top is already brown, cover lightly with a piece of aluminum foil.

Remove from the oven and turn the loaf out on a wire rack to cool completely before slicing or using in any of your favorite gluten-free recipes.

*Oats to be considered “gluten-free” depends on the oats. The packaging must be labeled gluten-free before you can be certain. If there is no reference to “gluten-free” on the package, the oats may be processed in the same mill as flour or in some other way disqualify the product from being gluten-free.  

GF PEANUT BUTTER OAT CHOCOLATE CHIP COCONUT COOKIES

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There is just something about a peanut butter cookie. Of course, I am a peanut butter lover, so I’m sure that has something to do with why I gravitate to cookies that contain this amazing ingredient. But in my quest to eat healthier, it’s great when I don’t have to add extra fat in the form of butter or oil to a cookie dough. So, in full disclosure, I don’t normally eat natural peanut butter. All that oil that tends to separate just doesn’t appeal to me when spreading it on a piece of toast. But for cookies, that very same oil helps make cookies more tender. And usually, when I use natural peanut butter in a recipe, no other fat is required. Plus, natural peanut butter is better for us because its main ingredient is peanuts, and it doesn’t contain unhealthy additives. Natural peanut butter is basically protein and unsaturated fats which are known to be beneficial for heart health and to help lower LDL cholesterol levels.

So, when you consider the benefits of using natural peanut butter, you will understand why this recipe that I found on the eatingbirdfood.com site appealed to me so much. Natural peanut butter, with the addition of coconut palm sugar, oats, chocolate chips, and coconut – fantastic. What more could a gal ask for in a cookie recipe? Well, that and the cookie contained no gluten. For me not so much of an issue, but for some, a deal breaker. So, I am always on the lookout for great recipes that are made without a spec of gluten.

So, if you too would appreciate a healthier version of a peanut butter chocolate chip cookie, I recommend you give this recipe a try. The cookies are really tasty, easy to make, and don’t make me feel as guilty as other delightful cookies that shall remain nameless.

As always, have fun in your kitchen. Make every mealtime memorable by cooking from scratch. And don’t be afraid to try dishes from different ethnic cuisines. There is nothing more rewarding than trying a dish that contains an ingredient that you don’t normally appreciate and finding that you love it in the new dish. In other words, keep an open mind when trying new recipes. You really can teach an old dog new tricks. (Or an old eater, new ingredients!)

Peace and love to all.  

1 c. natural peanut butter

2/3 c. coconut palm sugar

2 lg. eggs 

2 tsp. vanilla extract

½ c. rolled oats (certified GF if required)

2 T. oat flour (certified GF if required)

1½ tsp. baking soda

½ tsp. fine sea salt

1 c. chocolate chips 

½ c. shredded coconut

Mix the peanut butter, coconut sugar, and eggs together in the bowl of your stand mixer. (You can mix these cookies by hand, but it’s a workout!) Add the vanilla, oats, oat flour, baking soda, and salt. Beat to combine and then stir in the chocolate chips and shredded coconut. (It will appear that you have used too many chocolate chips. But never fear, you can stick them into the dough balls even after they have been formed.)  

Using a #40, 1½ tablespoon ice cream scoop (mine has an orchid handle), drop balls of dough on a parchment lined baking sheet. (They can be quite close together because the cookies are not going to spread very much as they bake.) Press each cookie down lightly. Refrigerate at least 2 hours, but over-night is best.

Bake in a pre-heated 375-degree oven for about 13 minutes or until the tops are cracked.

Remove from oven and let cool on baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.

    

GF OATMEAL COOKIES WITH DRIED CHERRIES AND TOASTED SLIVERED ALMONDS

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Now, Mr. C. and I are not always going to agree on the relative merits of a new food item I make. Like this cookie, for example. He prefers a lighter cookie when almond flavoring is involved. Me, I think this cookie, based on a recipe I found on the flavourandsavour.com site, is perfect. Plus, it’s a cookie I can eat. (This may have something to do with my finding nothing about this cookie I don’t like.)

Now this isn’t to say that Mr. C. doesn’t like these cookies. He would just prefer them to be shortbread. But as he is quickly finding out, I am going to keep experimenting with healthier cookie recipes that I can enjoy on occasion. And not feel totally guilty about. And then feel good about sharing the ones that work with all of you.

Because even if you aren’t restricting sugar and white flour from your diet, you probably still want to eat healthier just for the sake of eating healthier. And starting out before it becomes mandatory is a really good idea. (Wish I’d have thought of it sooner!)   

The funny thing about my new passion to create healthier cookies, is that I’ve never had a sweet tooth. Until now I rarely ate more than one cookie from even a double batch. But now that I shouldn’t have any cookies, I can’t seem to think about anything else. Now I ask you, is that fair? Of course, it isn’t. Never-the-less, this is my new reality. Grrrrr

So, if you too are being careful about the ingredients you put into your body, this is a good cookie recipe for you. Especially if you are diabetic. Or require a cookie that is gluten free. Whatever! Just make the darn cookies. They are really, really good.

Well, that’s all for today. It’s cloudy outside, but it’s not raining. So, the courtyard and kitchen doors are both open and I can hear the birds singing. Of course, this often drives our poor cats crazy, but today they are in hiding. Andy’s sister Katie and her husband Rick are visiting. And although they have been here many times, our scaredy cats are mainly residing in our bedroom closet. They will periodically show their faces, but only when both Mr. C. and I are in the living room with our guests. Go figure! But what a joy to have Rick and Katie visit. It’s so lovely when your relatives are also close friends.

So, as always, have fun in your kitchen, never hesitate to play with your food, and stay positive. Staying positive is my new prime directive. So, I thought I might remind you to do the same.

Peace, Love, and Understanding to all.

This is a short story about Nick Lowe’s song (What’s So Funny ‘Bout) Peace, Love, and Understanding that I found on the americansongwriter.com site.

“There are some songs that we wish weren’t still relevant, but we’re nonetheless grateful for their existence and the pure catharsis of the truths that they speak. Certainly, if most of us had our druthers, “(What’s So Funny ‘Bout) Peace, Love, And Understanding” would now sound hopelessly dated, as if it were the relic of another time. Instead the song, written by Nick Lowe in 1974 and performed by his band Brinsley Schwarz, is as timely as it’s ever been, its searching questions begging for answers now more than ever.

As Lowe told the A.V. Club in 2011, he originally intended the song to be tongue-in-cheek, only to rethink the tone along the way. “I wrote the song in 1973, and the hippie thing was going out, and everyone was starting to take harder drugs and rediscover drink,” he said. “Alcohol was coming back, and everyone sort of slipped out of the hippie dream and into a more cynical and more unpleasant frame of mind. And this song was supposed to be an old hippie, laughed at by the new thinking, saying to these new smarty-pants types, ‘Look, you think you got it all going on. You can laugh at me, but all I’m saying is ‘What’s so funny about peace, love, and understanding?’ And that was the idea of the song. But I think as I started writing it, something told me it was too good of an idea to make it into a joke. It was originally supposed to be a joke song, but something told me there was a little grain of wisdom in this thing, and not to mess it up.”

Adorned with Who-style power chords and Beach Boys-flavored harmonies, Brinsley Schwarz’s take on the song charges full-on into the breach even as Lowe begs us to stop and consider his pleas. His narrator attempts to navigate “this wicked world” and “searches for light in the darkness of insanity.” He admits that despair is never too far removed: “My spirit gets so downhearted sometimes.”

“Is all hope lost?” he wonders, and he laments about the ubiquity of “pain, hatred and misery.” Yet he suggests that the only way out of this malaise is vigilance, the kind that constantly presses and pushes for something better than the status quo, which he expresses via a series of queries: “So where are the strong? And who are the trusted? And where is the harmony?”

By keeping any kind of specifics out of his tale, Lowe ensured that his song would resonate in times of worldly turmoil or personal angst. It all builds to the scorching common sense of the refrain: “And each time I feel it slipping away, it just makes me want to cry. What’s so funny about peace, love, and understanding.”

Elvis Costello’s 1978 hard-charging, heart-on-sleeve version of the song, which was produced by Lowe, brought it to a wider audience and became one of Costello’s best-known recordings. Lowe, however, probably preferred the 1992 version by Curtis Stigers. Why? Because it appeared on the multi-platinum soundtrack to The Bodyguard, thus producing a royalties windfall for the writer.

In any case, “(What’s So Funny ‘Bout) Peace, Love, And Understanding” endures. Hopefully we’ll reach a day where we can appreciate the song based on its artistic merits alone and not because the title sounds like it could be the headline of an editorial in this morning’s newspaper rather than the lament of a songwriter written fortysomething years ago.”

The lyrics to (What’s So Funny ‘Bout) Peace, Love, And Understanding:

As I walk through this wicked world
Searchin’ for light in the darkness of insanity
I ask myself, is all hope lost?
Is there only pain and hatred, and misery?

And each time I feel like this inside
There’s one thing I wanna know
What’s so funny ’bout peace, love and understanding? Oh
What’s so funny ’bout peace love and understanding?

And as I walked on
Through troubled times
My spirit gets so downhearted sometimes
So where are the strong

And who are the trusted?
And where is the harmony?
Sweet harmony

‘Cause each time I feel it slippin’ away, just makes me wanna cry
What’s so funny ’bout peace, love and understanding? Oh
What’s so funny ’bout peace, love and understanding?

So where are the strong?
And who are the trusted?
And where is the harmony?
Sweet harmony

‘Cause each time I feel it slippin’ away, just makes me wanna cry
What’s so funny ’bout peace, love and understanding? Oh
What’s so funny ’bout peace, love and understanding? Oh
What’s so funny ’bout peace, love and understanding?

The recipe for this cookie:

½ c. (1 stick) unsalted butter, room temperature

½ c. coconut palm sugar*

½ tsp. pure almond extract

1 lg. egg, room temperature

1¼ c. oat flour, certified gluten-free, if necessary

½ tsp. baking soda

½ tsp. kosher salt

½ c. chopped dried cherries

1½ c. rolled oats, certified gluten-free, if necessary

½ c. toasted slivered almonds  

Line 1 medium sized baking sheet with parchment paper. (The baking sheet should be small enough to fit in your refrigerator.)

Cream the butter and sugar together with an electric mixture until fluffy. Add the almond extract and egg; beat until smooth.

In a separate bowl, whisk the oat flour, baking soda, and salt together. Add the chopped dried cherries and using your hand(s), stir the cherries into the flour mixture. As you stir them in, try to break the cherry bits up as much as possible so that each little bit is covered with flour. Then stir in the rolled oats and toasted slivered almonds. Add the dry ingredients to the butter mixture and beat only until blended. Do not over mix.

Using a #60 (1 tablespoon) ice cream scoop, drop balls of dough on the prepared cookie sheet. Flatten slightly. (They can be close together at this point. They will need more room in between when you bake them off.) Refrigerate the dough for at least 4 hours, but 24 hours is better.

Line a larger baking sheet with parchment paper. Place the balls right out of the refrigerator at least 1-inch apart on the pan. They aren’t really going to spread out very much. But they still need to have a bit of breathing room.

Pop them immediately into a pre-heated 350-degree oven for about 11 minutes or until lightly golden brown. Do not overbake.

Remove from oven and let sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container. 

*Coconut Palm Sugar has a lower glycemic index than regular sugar, so it won’t spike your blood sugar in the same way. Coconut sugar tastes like caramel infused brown sugar. (Not a bad combination.) It is more grainy than brown sugar, however. So, it really works best in recipes that already offer a lot of texture. So, as in this cookie recipe with oats, dried cherries, and slivered almonds, it is perfect.  

GF PEANUT BUTTER OATMEAL COOKIES MADE WITH COCONUT PALM SUGAR

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If you too are cursed with diabetes, these cookies are going to become your new best friend. Now I’m not saying you can eat these babies the same way you can safely munch away on a handful of almonds or peanut butter stuffed celery sticks. But as an occasional treat, they are perfect. Easy to build, contain mainly healthy ingredients, and taste fabulous. Of course, they are a bit crumbly if you don’t put the whole cookie in your mouth at once. Which BTW, I don’t recommend. You will want to savor every nibble and each tiny little morsel. (They are crumbly because they don’t have flour in them to act as a binder.) And of course, it should go without saying that you have my permission to build and enjoy these cookies even if you don’t have diabetes!

Well, that’s my recipe for today. I shared the cookies yesterday with a few friends and they proclaimed them blog worthy. And in my book, that is the highest rating I can ever hope to get on one of my offerings.

As always, stay happy, healthy, and treasure your close friends. We lost one of our extended family today. I had been friends with Eloise and her husband Dick for 52 years. And during that time, we had brought up our children together, shared our worries, celebrated our achievements, and always been there for each other. I feel like a piece of my heart went missing today. And it went along with my dear friend Eloise when she died. But because we were close, I know wherever she is, she’ll take good care of that little piece of me. Because she was just that kind of friend.  

Peace and love to all.

1 c. well stirred, smooth, natural (the oily kind) peanut butter

¾ c. coconut palm sugar*

1 tsp. vanilla extract

1 egg

1 tsp. baking soda

1 c. rolled oats (certified GF if required)

½ c. roughly chopped salted peanuts

Line a baking sheet with parchment paper.

In a mixing bowl, stir the peanut butter and coconut palm sugar together. Add the vanilla and egg; beat well. Add the baking soda and beat until well combined. Stir in the rolled oats and chopped peanuts.

Using a #40 (1½ tablespoons) ice cream scoop. Drop balls of dough at least 1-inch apart on a prepared cookie sheet.  

Bake in a pre-heated 350-degree oven for 13 minutes or until just set.

Remove from oven and let cool on the pan. Cookies will harden slightly as they cool.

Store in an airtight container.

Please note: These are crumbly cookies because there is no flour in the dough. But boy are they delicious.

*Coconut Palm Sugar has a lower glycemic index than regular sugar, so it won’t spike your blood sugar in the same way. It has a flavor similar to brown sugar.

Per webmd.com “Per serving, coconut sugar contains a small amount of inulin, a type of soluble fiber that can make post-meal blood sugar spikes less likely. Foods containing inulin can be healthy choices for people with diabetes.”

Common foods containing inulin: asparagus, bananas, garlic, leeks, and onions.  

     

GF LEFTOVER SALMON CAKES WITH LEMON DILL MAYONNAISE

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I usually ask Mr. C. when he is about to make a Costco run, to pick up some fresh seafood. Whatever looks best to him. Then when he gets home, I decide what in the heck I’m going to do with 2-3 pounds of the stuff. A couple of days ago, he was in the mood to smoke some steelhead, so that’s what he came home with. Lovely. But the piece of fish weighed around two pounds. So, he smoked it and I finished it in the oven for the first night’s meal. Yum. (I used my recipe for Herb and Garlic Baked Lightly Smoked Steelhead Trout or Salmon that evening.) But after eating our fill, that still left me with a lot of leftover fish. (What a problem to have, right?) Anyway, because of my awareness that I must keep my type 2 diabetes under control, I decided to use the leftover fish to build salmon cakes using almond flour. I had recently made GF Crab Cakes with Lemon Garlic Aioli, and almond flour had worked very well to bind the ingredients together. Why not salmon cakes? (I’m really starting to appreciate almond flour BTW.) So, that’s just what I did. And the result was wonderful. Too much for us to eat in one sitting, but great lunches for the next couple of days. (We just can’t eat as much as we could when we were younger!) Anyway, what I am trying to relate is that the salmon cakes were really good. And super easy to prepare.

I found the basic recipe on the downshiftology.com site.  Thank you, Lisa for this fabulous GF and low-carb recipe. Of course, I made a few changes, but then, that’s what I do!

So, if you too are a fan of salmon cakes, give this recipe a try. It truly works.

As always, have fun in your kitchen.

Peace and love to all.

4 T. extra virgin olive oil, divided

½ c. onion, finely diced

1 red pepper, finely diced

1 garlic clove, finely minced

2 lg. eggs

2 T. mayonnaise

1 T. Dijon mustard

¼ tsp. seasoned salt

freshly ground black pepper

2 T. finely chopped fresh parsley

1 tsp. dried dill weed

½ c. almond flour, plus more for coating the cakes

1 lb. cooked salmon, flaked

Heat 1 tablespoon of the olive oil in a large frying pan. Cook the onion and red pepper until soft. Add the garlic and cook for I minute. Remove to a large bowl. Don’t wash the frying pan.

Let the veggies cool, then stir in the eggs, mayonnaise, mustard, salt, pepper, parsley, and dill. When well combined stir in the almond flour and salmon.

Form the mixture into 8 (or so) cakes (I use a large ice cream scoop) and place on a plate lined with almond flour sprinkled wax paper. Then sprinkle almond flour on the top of the patties. Enough that it covers the cakes with a nice coating. Chill in your refrigerator for at least 90 minutes.

When ready to cook, heat the remaining olive oil in the frying pan. Add the cakes and fry for about 5 minutes per side or until they are set and golden brown on each side. Serve immediately. Great with Lemon Dill Mayonnaise.

LEMON DILL MAYONNAISE

½ c. mayonnaise

½ tsp. dill weed

zest of ½ lemon

juice of ½ lemon

seasoned salt, to taste

freshly ground black pepper, to taste

Whisk all together.

MEDITERRANEAN QUINOA SALAD

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I love salad. And when salads like this one contain grain (quinoa is technically a seed though usually classified as a whole grain), I feel super proud of myself when the dish turns out not only delicious but very, very healthy. If you aren’t already familiar with quinoa, be advised that it is a good source of plant protein and fiber. One cup of cooked quinoa provides about 8 grams of protein and 5 grams of fiber. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease.

Quinoa is also a good choice for diabetics. Foods high on the glycemic index are associated with causing blood sugar spikes. So, people with diabetes should choose foods rated at medium to low on the glycemic index. A glycemic index of 55 or below is considered low. Quinoa has a glycemic index of around 53, meaning it won’t cause as dramatic a spike in blood sugar because it contains fiber and protein, both of which slow the digestion process.

Now, what I haven’t mentioned so far, is that quinoa is like a sponge. It absorbs the flavors of whatever dressing or sauce you are using. In this case, the simple olive oil and lemon dressing seems to just melt into the quinoa. So, along with all the other lovely ingredients, this makes for one tasty salad. And a perfect side dish for almost any fairly simple meat preparation.

I served this salad last evening with Baked Rack of Lamb with a Savory Topping. (Recipe to follow in the next couple of days.) And since the salad contained both a grain and lots of veggies, a third dish was not required. Which I always appreciate, because you know how lazy I’m getting in my golden years. And of course, it didn’t hurt that the salad had been very easy to prepare.

So, I hope you make this salad soon. It truly is yummy. (And super healthy!)

As always, have a grand time in your kitchen. Play with your food. And endeavor to make mealtime as pleasant as possible. And remember, good food doesn’t have to be fancy. And this salad proves that point perfectly. It’s not a bit fancy. Perfect for the likes of Mr. C. and me!   

Peace and love to all.

½ c. uncooked quinoa (I used Bob’s Red Mill Tri-Color Quinoa for this salad)

1 c. water

2 T. fresh lemon juice

2 T. extra virgin olive oil

½ tsp. kosher salt

freshly ground black pepper

½ tsp. dried oregano

1 T. chopped fresh parsley

tiny pinch crushed red pepper flakes (like 5-6 flakes)

1 c. chopped baby spinach

1 tomato, chopped and seeded

¾ c. chopped English cucumber

⅓ c. diced red or white onion

½ c. sliced kalamata olives

½ c. crumbled feta cheese

Rinse and drain the quinoa even though the package might state that the quinoa has been pre-rinsed. (Pre-rinsed could mean it was given a very light spray of water insufficient to remove all the saponins.)

Place rinsed quinoa and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer gently for 15 minutes. Remove from heat., remove lid, fluff with a fork, and let cool for at least 20 minutes. 

Meanwhile whisk or shake the lemon juice, olive oil, salt, pepper, oregano, and crushed red pepper flakes together.

In a medium bowl, stir the chopped spinach, tomato, cucumber, onion, and kalamata olives together.   

When the cooked quinoa is cool, add to the bowl, and gently stir in the dressing and crumbled feta. 

Serve immediately or let the salad chill in the fridge a couple hours before serving.

  

PARMESAN CHEESY GRITS

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And yes I know, most of us over the age of 50 who grew up in Western Washington, did not grow up eating grits. Maybe you had grits if you were a kid growing up in the South, but this gal growing up in Kenmore, Washington, who hated hot grain cereals to begin with, was never offered the choice. Cream of Wheat, oatmeal, Malt-0-Meal, Maypo, and Roman Meal – possibly. I can’t really remember what we had around because as a kid I hated all of them. And still do. Well, almost all. I love grits loaded with lots of cheese, butter, and heavy cream. I willingly and enthusiastically will eat grits as part of any breakfast, lunch, or dinner. (BTW – I love polenta too.)  

But grits never entered my culinary realm until we were visiting daughter Eden several years ago, and she served us White Cheddar Cheese Grits (recipe on site) for breakfast one morning. OMG. I was hooked from that very day.

And what an easy side dish to prepare. The only reason I don’t fix grits more often, is because of the fat content. But once in a while, when I can’t help myself, I succumb to my craving and throw a batch together.

And last evening was one of those times. And as much as I love cheddar cheese grits, I wanted to change things up a bit. So I went on line and did some research. And I learned a few things. First of all, never use instant or quick-cooking grits. Stick to stone ground unbleached white or yellow grits. And use the KISS (Keep It Simple Sister) principle. Do a pre-boil of the grits using only water, and in this case a bay leaf. Don’t add salt and don’t use milk or cream for the pre-boil. Cream can easily burn and salt inhibits the dried grits from hydrating properly. Salt, other flavorful additives, butter, cream or milk can all be added later. And don’t over-cook the grits. They are perfect when they are al dente.

So with all that said, give this recipe a try. Grits are truly an effortless side dish to fix. And so, so delicious. And perfect as an accompaniment to simple meat entrees. Or as a base for a variety of different dishes.

As always, keep experimenting in the kitchen. Keep thrilling your family with new and delightful offerings. And most importantly, keep resisting the urge to let down your guard when it comes to covid-19. The bug is still out there, and it’s still going strong. Peace and love to all.  

3 c. water

¾ c. stone ground corn grits – not instant or quick-cooking grits (I use Old School Brand Stone Ground White, Unbleached Grits) (Thanks Jim for turning me on to this wonderful product & for fixing grits for us the other evening. You are a kitchen KING!)

1 bay leaf

½ tsp. kosher salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

4 T. (½ stick) unsalted butter

2/3 c. grated Parmesan or Pecorino-Romano cheese (I used a combination)

¼ c. heavy cream

Whisk the water and grits together in a heavy lidded pot. Add the bay leaf and bring the mixture to a boil. As soon as the water starts to boil, remove pot from heat, cover, and set aside until about 20 minutes before you plan to serve. (I did this step about 2 hours before I served dinner. I just let the pot sit on the stove until I was ready for it.)  

Uncover the pot, and whisk in the salt, pepper, and crushed red pepper flakes. Return the grits to a boil over medium-high heat. Reduce heat, and cook for 10-20 minutes, whisking regularly to prevent clumping and the grits sticking to the bottom of the pan. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite).

Remove from heat. Discard the bay leaf. Stir in the butter, Parmesan cheese, and heavy cream. Adjust seasoning. Serve immediately or if necessary, cover until ready to serve.

GF SALTY CHOCOLATE COOKIES

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Ok, I am not a dark chocolate lover. And I know, that definitely defines me as a non-gourmet, but I can’t help it. I know what I like, and dark chocolate ain’t something I enjoy. Until this cookie came along, that is. I don’t think I have ever bit into anything starring chocolate (be it milk, white, or dark) that I like any better than one of these cookies. OMG. They are beyond delicious. And as it turns out, very easy to prepare. Don’t even need a mixer. And for all of you out there who find wheat flour intolerable, this recipe is going to set you free. You will be in your kitchen making these delightful treats at every opportunity.

We first had a taste of one of these little darlings on our recent trailer trip. Mr. Cs sister Katie brought them along to share with us while both couples were camped at Wanapum State Park. Andy and I fell madly in love after just one bite. So of course, I just had to have the recipe. Not only so that I could bake these for our own enjoyment, but I could also share this wonderful recipe from Alison Roman published on the cooking.nytimes.com site with all of you. I truly like nothing better than either discovering or being given a recipe like this, and then being able to pass it along to each of you. And this recipe, ladies and gentlemen, is truly a gem. (Thank you again Katie.)

So don’t hesitate. Bake up a batch of these wonderful cookies at your earliest convenience.

As always, have fun in your kitchen and live each day to the fullest. Peace and love to all.

6 T. (¾ stick) unsalted butter

2½ c. powdered sugar

¾ c. unsweetened cocoa (I use either Valrhona Cocoa Powder or Ghirardelli Premium Cocoa Powder)

1 tsp. kosher salt

2 lg. egg whites

1 lg. egg

8 oz. bittersweet chocolate (at least 67% cacao), chopped (I use 1⅓ cups roughly chopped Guittard 63% cacao extra dark chocolate baking chips)

½ c. finely chopped nuts (pecans, walnuts, almonds, hazelnuts)

flaky salt, such as Maldon or Pacific Blue Kosher Flake Sea Salt

Line 2 large baking sheets with parchment paper.

Melt the butter in a small pan, whisking frequently until foam appears and the butter starts to brown. Remove from heat and allow to cool.

Using a fine mesh strainer or sifter, combine the powdered sugar, cocoa, and salt in a medium sized mixing bowl.

Using a spatula, mix in the egg whites, whole egg, and cooled browned butter until the mixture is smooth. Add the chopped chocolate and nuts.

Using a very small ice cream scoop* (I use my #100 scoop for these cookies), drop balls of dough at least 2 inches apart on the prepared cookie sheets. Sprinkle with flaky salt.

Bake in a pre-heated 350 degree oven for about 10 minutes, or until the cookies are flat and look baked through and a bit wrinkled.

Remove from oven and let sit on the pan for about 4 minutes before carefully transferring to a wire rack to cool completely. Store in an air-tight container at room temperature.  

*The scoop on Ice Cream Scoops:

I use ice cream scoops for all kinds of cooking projects. But mainly I use them to make certain all the cookies from a batch are of similar size. Let’s face it, it’s much easier and more efficient to form cookies using a scoop. Takes about a third the time of dropping it by spoonfulls. Anyway, I have 4 scoop sizes that I mainly use. (OK, I only own these 4 sizes of scoops. But none-the-less, they work for me.)

#100 – 2 teaspoons (which means that if you are dishing up ice cream, you would get 100 scoops from 1 quart of ice cream) I use this scoop not only for this recipe, but anytime I want tiny little cookies.

#60 – 1 tablespoon. I use this scoop for small cookies and meatballs

#40 – 1½ tablespoons. I use this scoop for larger cookies

#10 – 3/8 cup. I use this scoop for muffins, cupcakes, and ice cream