Gluten Freedom: Wild Salmon with Wasabi

Heart healthy & gluten free! 2 Fresh Mana Wild Salmon fillets, Course Grind Sea/Mineral Salt, Sushi Sonic Wasabi Powder, Water.
Preheat broiler to 500 degrees. Mix your wasabi paste to desired heat let sit. Take your beautiful fresh Mana Wild Salmon fillets (with skin side down), and set them on a parchment covered baking sheet. Generously sprinkle a crust of sea/mineral salt on top of salmon fillets. Broil for 10-15 minutes or until crust as browned. Remove from oven. Remove bottom skin of Salmon fillets while plating. Top with wasabi paste to plate.

Gluten Freedom: Egg Nog

NOG!
Both So Delicious Nog (made of coconut milk) and Silk nog (made of soy) are gluten and dairy free. Rum is made with out the use of grains and generally does not contain gluten. Please contact the manufacturer to verify the GF status. Often it’s flavored rum and drink mixes that will get you into trouble. Garnish with a sprinkle of nutmeg and enjoy!

Vegetarian Thanksgiving pt2

I feel like the vegetarian Thanksgiving feast deserves a beautiful hearty entree. You can buy premade vegetarian mains like Tofurky Roast, Quorn Turk'y Roast, Gardein Stuffed Turk'y and Field Roast Suffed Celebration Roast.

My all time favorite veggie main I ever made was this Tofu ring with Apple Sage Stuffing. I also have had great success with non tofu dishes like this Lentil Nut Loaf or this gluten free Pumpkin Risotto.

Pumpkin Risotto
2 Tbsp olive oil
1 small onion, finely diced
1 bay leaf
1 cooking/pie pumpkin (3/4-1 lb), peeled and chopped into bite-sized pieces

3 Cups low sodium vegetable broth, plus 1 Cup vegetable broth
1 1/2 Cups arborio rice
3 Tbsp freshly grated Parmesan
1 Tbsp butter
Sea salt and freshly ground black pepper

Pumpkin Puree: In a large pot, heat olive oil over medium heat.
Add the onions and gently fry until soft and translucent.
Add the pumpkin chunks, bay leaf and 1 cup of the vegetable broth.
Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes.
Add a Tablespoon of broth to the pumpkin base and mash it down into a puree using the back of a wooden spoon or potato masher.

Risotto: In a large pan, heat some olive oil and add the Arborio rice.
Add the remaining broth (nearly 3 cups) and cook for 12 minutes with the lid on until the broth has been absorbed, the rice is al dente, and has a lovely creamy consistency.
Add the pumpkin puree into the risotto pan and stir together.
Turn off the heat and let sit, covered for 5- 10 minutes.
Finally, add freshly grated Parmesan and butter to the pan and stir well.
Season with sea salt and pepper.

Rosemary Yams

Rosemary Yams

3lbs yams, cut into ½ inch rounds

1/4 Cup olive oil

1 Tbsp fresh rosemary, minced

3 cloves garlic, minced

¼ tsp. cayenne powder (optional)

Salt & pepper to taste

Preheat oven to 450.

In a large bowl, toss potatoes, olive oil, fresh rosemary, garlic, optional cayenne, salt and pepper to taste. Spread potatoes in a single layer onto a lightly oiled baking sheet. Roast for 30-40 minutes or until tender and crusty, stirring once or twice.

How to make your own pumpkin pie spice

Pumpkin Pie Spice

1 tsp cinnamon powder

1/2 tsp ground ginger

1/8 tsp of ground allspice

1/8 tsp ground cloves

1/4 tsp ground nutmeg.

Mix all ingredients in a small bowl, blending well.

Use immediately or store in an airtight container

Makes 2 tsp of pumpkin pie spice

Thanksgiving Turkey cooking times

Preheat oven to 350 degrees F and place the whole turkey on a rack in a roasting pan
Cook times are based on weight of the bird and whether is is stuffed or not.

Turkey is 10 to 18 pounds
Unstuffed: 3 to 3-1/2 hours
Stuffed: 3-3/4 to 4-1/2 hours

Turkey is 18 to 22 pounds
Unstuffed:3-1/2 to 4 hours
Stuffed: 4-1/2 to 5 hours

Turkey is 22 to 24 pounds
Unstuffed: 4 to 4-1/2 hours
Stuffed: 5 to 5-1/2 hours

Turkey is 24 to 29 pounds
Unstuffed: 4-1/2 to 5 hours
Stuffed: 5-1/2 to 6-1/4 hours


The only safe test for doneness is the temperature of the meat. When the thigh meat reaches an internal temperature of 180 degrees F, the turkey is done and safe to eat. In order to get a correct reading, the thermometer cannot be touching the bone. If your turkey has been stuffed, it is important to check the temperature of the dressing; it should be 165 degrees F.

Gluten Freedom: Garlic Breadsticks

Garlic Onion Breadsticks
1 box of Chebe GF Garlic Onion Breadstick mix,
2 Tbsp. Olive Oil,
1 cup shredded cheese
2 large eggs
¼ Cup milk

Preheat oven to 375° F. Blend dry mix with 2 tbsp. olive oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup milk..Knead dough with hands until it is smooth. Divide dough into 12 equal pieces, rolling each into 7" sticks. Place 1-2" apart on an ungreased baking sheet (line with parchment if available). Bake 20-25 minutes or until lightly browned. Serve warm and enjoy.

Gluten Freedom: Cranberry Sauce

Fresh Cranberry Sauce

1 Cup sugar,

1 Cup water,

4 Cups fresh cranberries,

Zest of one orange.

In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries pop. Add orange zest and remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Ulu mania: Breadfruit Porridge

Breadfruit Porridge
½ medium size Breadfruit
¼ tsp. Salt
4 Cups Water
2 oz. Sweetened Condensed Milk
3 oz. Evaporated Milk
1/2 tsp. Vanilla Extract
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground Nutmeg
1/2 tsp. Vanilla Extract

Bring the water to boil. Remove the skin and core from the breadfruit. Cut the vegetable into small pieces. Puree with a little water.

Add puree to boiling water and then add the salt. Allow the vegetable to boil, occasionally stirring the pot. Cook until thickens to desired consistency and add remaining ingredients.

Hummus Recipe

Spinach Hummus
(Makes about 4 cups)

3 cups cooked garbanzo beans, or about 2 cans beans (30 ounces total)
2 cups fresh baby spinach, washed and dried
½ cup sesame tahini
½ cup freshly squeezed lemon juice
¼ to ½ cup extra virgin olive oil
2 -3 cloves fresh garlic, crushed
1-2 teaspoons sea salt
¼ cup water for desired consistency

Drain beans and set aside. Place garlic, lemon juice and olive oil and sea salt in a food processor and blend until creamy. Add sesame tahini and blend. Add ½ the beans and ½ the spinach and blend. Add the other ½ of the beans and spinach and blend until desired consistency is achieved. If you like a very creamy hummus you may need to add a little water or a bit more lemon juice or olive oil. More water will provide a thinner consistency.

Tip: Hummus freezes very well, so you can make a large batch in advance.

Gluten Freedom: Baked Brie

Marie’s Baked Brie
1 mini round of brie cheese
¼ C brown sugar
2 Tbs butter
¼ C walnuts or pecans, chopped

Preheat oven to 325. Put brie into a small buttered baking dish.
Coat brie with approximately 2 T. of softened butter.
Sprinkle 1/4 cup of brown sugar and ¼ C nuts over the brie.
Bake for 20-25 minutes.
Serve with gluten free crackers, such as Crunchmaster, Blue Diamond Nut Thins, Schar or Glutino.

Okra Recipe: Marie's Spicy Okra Poppers

Marie's Spicy Okra Poppers
3 big handfuls of fresh Okra
6-8 jalapeno peppers
2 Tbs coconut oil, enough to coat the pan

Wash & thoroughly dry okra
Thinly slice okra & peppers into rings.
You can de-seed peppers if you want less heat.
Heat coconut oil in cast iron skillet on medium high heat.
Place rings in single layer, cut side down.
When browned, carefully turn over each ring.
Chopsticks or small tongs are great for this.
Cook until brown & crispy.
Cool & drain on a paper towel. Sprinkle with chunky sea salt.

Rapoza Mango

Fresh from Molokai, we have Ryan's favorite mango, the Rapoza! This amazing mango has a deep orange flavor, with a skinny pit and low fiber/string. This mango is the only variety that is scentless.

The Rapoza mango was developed by the Department of Horticulture, University of Hawai'i at Manoa and is named in honor of Herbert Rapoza, a worker at the Poamoho Experimental Farm.

Ema Datchi : Bhutan's National Dish

One of my favorite things about my two trips to Bhutan was the abundance of Ema Datchi, or chilies in cheese, the creamy, spicy national dish of the country. It varied from region to region in spiciness and some having added tomatoes or extra garlic. Several local cooks told me the method for making the dish but finding the proper cheese in Hawaii was a challenge. A mild farmer’s cheese, sometimes yak, sometimes cow, is what they told me but none of the cheeses I tried at home worked. On line searches showed recipes with Danish feta but it did not melt to the desired creaminess nor did it taste quite right. But finally I found the answer. Laughing Cow. After reading the label I realized that the ingredients are not as bad as one might suppose for a processed cheese. The great thing about it is that it melts beautifully and the final product tastes just like Bhutanese Ema Datchi. Served over Bhutanese red rice it is just the thing to bring me back to the tiny Himalayan country that I love.

Ingredients:

½ lb. jalapeno chilies, sliced lengthwise into strips and seeded (I use a variety of chilies in order to vary the heat. Poblano, Anaheim, Serrano, etc.)
1 small yellow onion, chopped
1 ¾ cups water
2 tbsp. oil
3-5 cloves garlic chopped
1 tomato, diced
6 wedges Laughing Cow original cheese (there are 8 in a package)

Instructions:

Combine chilies, onion and water in pot and add oil. Bring to a boil, reduce heat and simmer uncovered for 10-15 minutes or until chilies are getting tender. Add tomatoes and garlic and simmer another 10 minutes. Add cheese to mixture stirring until smooth, simmering for another 3 minutes. I kind of mash the cheese with a fork to break it up. Serve over Lotus Foods Bhutanese red rice.

Article and photo by Marie DeJournette

Roasted Garlic Recipe

Roasted Garlic
4 heads of garlic
3 Tbs Olive Oil
Preheat the oven to 400°F.
Peel away to outer papery skin, to reveal the inner cloves.
With a very sharp knife, cut off the stem and 1/4 inch of the cloves, exposing the individual cloves.
Drizzle each head of garlic with 2 tsp of olive oil.
Place onto a roasting pan or Pyrex baking dish and cover with foil or baking dish cover.
Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
When cool enough to touch, use a knife or fingers to remove to soft cloves.
I like to eat roasted garlic on quality bread or crackers.
You can also use in recipes, like Roasted Garlic Dressing or Sour Cream Dip

Gluten Freedom: Lemon Shortbread

Lemon Shortbread
1 package Bob’s Red Mill Shorbread cookie mix
1 ½ sticks (3/4 Cup) unsalted butter cut into 8 pieces
1 large egg yolk
1 Tbsp lemon zest
2 Tbsp water

Preheat oven to 375
In a large bowl, beat butter until smooth. Beat in egg yolk, then water. Add lemon zest.
Slowly stir in baking mix, starting with ½ Cup. Then add the remainder in 2 parts.
Dough will look dry and crumbly. Gather dough in a ball and massage until smooth.
Divide dough in half and wrap in plastic wrap.
Place remaining dough wax or parchment paper and top with plastic wrap.
Roll to ¼ inch thickness, cut into 2 inch rounds with cookie cutter.
Place one inch apart on baking sheet.
Reroll scraps of dough, cut again to make 18 cookies.
Bake on middle rack of oven for 12-15 minutes or until cookies just start to brown around edges.
Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely.
Repeat with remaining dough.

March Gluten Freedom: Focus on Fast on the go Gluten Free Options

Gluten Free options have come a long way and I wanted to highlight some great options for the busy on the go person living Gluten Free. I know that wholesome made from scratch meals are always the best option, but sometimes you just need to be able to grab a quick healthy option.

Lighter Fare for lunch and snacks
• Emerald Valley Kitchen Hummus, spread on rice cakes, topped with olives, feta or veggies
• Salsa, add black beans and snack with corn chips
• Bagel (Udi’s or Kinnikinnick) with cream cheese, Echo Falls smoked salmon, red onion and veggies
• Chili (Amy’s), topped with sour cream and served with a piece of cornbread
• Organic Chicken Taquito’s (PJ’s), served with refried beans and Spanish rice
• Beef Corn Dogs (S’Better Farms), served with potato salad
• Hot Dogs (Applegate beef, chicken or turkey) with Kinnikinnick Buns, serve with sauerkraut

Hearty Fare
• Lundberg Risotto
available in 7 flavors, served with steamed veggies and baked chicken
• Make your own pizza
Udi’s Pizza crust, add Muir Glen Pizza sauce, mozzarella and toppings
• Burgers:
Kinnikinnick Bun with your choice of patty: Sunshine Burgers (Vegan and soy/gluten free), Beef or turkey burger and all the veggie fixings
• Conte’s Pierogies, Cheese stuffed shells and Potato Gnocchi
• Caesar’s Manicotti, Vegetable Lasagna and Stuffed Shells

Dessert
• Fresh fruit with whipped cream or yogurt
• Chocolate covered Strawberries
• In the freezer ready to go:
Coconut Bliss Ice Cream: dairy free made with coconut milk
Ciao Bello: Creamy gelatos in flavors and Non-Dairy
Udi’s Double Chocolate Muffins
French Meadow Fudge Brownies
Knikinnick Donuts: Chocolate Dipped and Cinnamon Sugar
• Easy to bake mixes
Gluten Free Pantry: Chocolate Truffle Brownie
Cravings Place: Cinnamon Crumble Coffee Cake
Pamela’s: Chocolate Chip Cookies, Chocolate Brownies, Vanilla & Chocolate Cakes with Frostings

Wild Salmon with Wasabi

This one is gluten free & so easy, it makes you look really good!

2 Fresh Mana Wild Salmon fillets
Course Grind Sea/Mineral Salt
Sushi Sonic Wasabi Powder
Water


Preheat broiler to 500 degrees. Mix your wasabi paste to desired burn factor and let sit. Take your beautiful fresh Mana Wild Salmon fillets (with skin side down), and set them on a parchment covered baking sheet. Generously sprinkle a crust of sea/mineral salt on top of salmon fillets. Broil for 10-15 minutes or until crust as browned. Remove from oven. Remove bottom skin of Salmon fillets while plating. Add “dollup” ( I think that’s a word?) of wasabi paste to plate. Serve with a local greens salad & you’ve got a whole gluten free meal!

How to make your own poultry seasoning

Poultry Seasoning

1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon celery seed
3/4 teaspoon ground white pepper
Ground ingredients together in a spice grinder, mini-food processor or a mortar and pestle.
Makes about 1/3 cup.

Fresh & Local: Rosemary

Fresh Rosemary Lore & Recipes
Rosemary (Rosmarinus officinalis L.), is an adaptation of the Latin "Ros marinus" meaning "dew of the sea." Egyptians and Greeks considered rosemary to be a sacred plant, associated with love, death, and remembrance. In Egypt rosemary was used to embalm the dead, and sprigs were placed in tombs to symbolize the memory of the departed.
In ancient Greece, students wore a garland of rosemary while studying or taking tests, in the hopes of improving their memory.
In Medieval times rosemary was considered to be a love charm and a sign of remembrance and fidelity. The herb was often placed on the bride's head as a wreath (to help her remember her vows?) and rosemary wine was used to toast the couple.

Rosemary Butter
1 stick unsalted butter, room temperature
2 cloves Garlic, minced
1 Tbs Fresh rosemary leaves,
1 tsp Dijon mustard
1/4 tsp crushed dried red pepper flakes
Salt and pepper to taste

Preparation: Mix all the ingredients together well. Best served after infusing for at least 4 hours.

Bruno's Rosemary Chicken
4 cloves garlic, peeled, cut in half length wise
1 roasting chicken (4-5 lbs.)
1 package Fresh rosemary
1 lemon
Salt and pepper

Directions:
Preheat oven to 350 degrees.
Rub cloves of garlic on chicken skin. Slip 2 half cloves of garlic between the skin and the meat on each breast of the chicken. Place remaining garlic in cavity of chicken.
Rub fresh rosemary over chicken. Slip sprig of rosemary between skin and meat of each breast. Place more rosemary inside cavity of chicken. Cut lemon in half and squeeze one half over chicken, place other half into cavity.
Grind rock salt & fresh pepper to taste
Roast at 350 degrees for 1 hour to 1 1/2 hours until juices run clear.


Rosemary Honey Lemonade
This makes a great vodka martini base (1 shot vodka, 2 shots lemonade
shaken over ice)
1/3 Cup honey (more or less to taste)
6 cups water
6 sprigs fresh rosemary
1/2 cup freshly squeezed lemon juice
plus a few thinly sliced rounds of whole lemon

Bring honey and 2 cups water nearly to the boil in a small saucepan.
Add rosemary sprigs, cover and remove from heat.
Let this syrup infuse for 30 minutes then strain into pitcher.
Stir in 1/2 cup lemon juice and remaining 4 cups water.
Add lemon rounds and chill until ready to serve.
Garnish with lemon rounds and sprigs of rosemary.