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.

Hanukkah recipe: Sweet Kugel

There is both sweet and savory varieties of kugel. A savory kugel is a great option for a vegetarian Hanukkah feast. Below is a sweet kugel recipe:

Ingredients:
1 lb package of uncooked broad egg noodles
4 Tbsp (1/2 stick) butter, melted
16oz cottage cheese
16oz sour cream
4 eggs, beaten
1/3 cup sugar
2 Tbsp. vanilla extract

topping:
1 1/2 cup crushed cornflakes
2 tsp. cinnamon powder
1/4 C sugar

Preheat the oven to 350°F
Cook egg noodles in boiling water according to package directions.
Drain and rinse quickly with cold water.
Melt the butter, set aside.
Beat eggs in a small bowl, set aside.
In a large bowl, mix the cooked noodles with the melted butter, cheeses, eggs, sugar and vanilla.
Pour into a greased 9x13 inch pan.
In a separate bowl, mix the cornflakes, cinnamon and sugar.
Sprinkle the cornflake mixture on top of the noodle mixture in the pan.
Bake at 350°F for 45-50 minutes, or until the top is brown.

Green gifting: Holiday baking

Baking is such a fun way to treat your friends and family this time of year. We have all the usual ingredients you would expect to find, like organic flour, sugar, butter and eggs.

In addition to these baking staples, we also have gluten free flours and mixes, sugar free sweeteners like stevia and vegan ingredients (like egg replacer) available.

Gluten Feedom: Bagel Bar

Bagel Bar- perfect for a holiday brunch
Kinnikinnick makes GFNY Style and cinnamon raisin bagels. Udis also makes a GF multi grain bagel.

Serve with: Echo Falls smoked salmon (the package does not say GF, but I verified it with the co)
Veggies like tomato, red onion, spouts, cucumber.Cream cheese/ Neufchatel: Nancy’s and Organic Valley.
You can add honey, roasted red peppers, herbs and spices to the cream cheese to make different varieties of spreads.

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.

Irish Barmbrack recipe

In Ireland, this Halloween bread traditionally contained various objects baked into it and was used as a sort of divination game. Here is a recipe without the choking hazzards.

Ingredients:
2 C black tea
1 C raisins
1 C currrants
1 C lukewarm milk
1 (1/4-ounce) package of active dry yeast
2 tsp sugar
3 to 3 1/2 C white flour
1/4 C sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp clove powder
1/4 tsp nutmeg
1 egg, beaten
1/3 C butter, softened

Directions:
Soak the tea, raisins and currants for at least one hour but, preferably overnight. This will get them nice and plump.
Mix the yeast, warm milk and the 2 tsp of sugar together in a small bowl. Set aside for 5-10 minutes to activate the yeast.
In a large mixing bowl, sift together the dry ingredients (flour, sugar, salt and spices). Make a well in the center of the flour and add the yeast mixture, beaten egg and butter.
Stir to mix the ingredients and bring the dough together. Add a little more flour if the dough is too wet or a little more milk if it is too dry.
Remove the dough to a floured work surface and knead for 5-10 minutes, or until the dough is smooth but still a little sticky.
Drain the dried fruit and knead a little at a time into the dough until all the fruit has been incorporated.
Remove the dough to a large, lightly buttered bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
Remove the dough to a lightly floured work surface and punch down to deflate. Knead lightly for 2-3 minutes. Form into a ball and placed in a buttered 8-inch cake pan. Cover with a towel or plastic wrap and let rise again until doubled in size, 30-60 minutes.
Preheat oven to 400°F. Place the loaf in the oven and bake for 35-45 minutes, or until top is browned and sounds hollow when tapped. Remove to a rack and cool.

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.

Okra recipe: Bindi Masala

Wiki Wiki Bindi Masala
Ingredients:
Arora Creations Organic Bhindi Masala spice blend
I lb fresh Okra, halved lengthwise
1/2 C coconut or vegetable oil
1 small onion, sliced
optional diced tomatoes and fresh cilantro to garnish

Wash and dry okra. Trim edges and slice in half lengthwise.
Heat oil over medium heat for 1 minute.
Add Orka and cook for 5 minutes, while stirring.
Add Arora Creations Bhindi Masala Blend, lower heat & cook for 6 more minutes.
Remover Okra from the pan, leaving spiced oil.
Add onions & saute over medium heat for 3 minutes.
Return the okra to the pan and stir in with onion mixture, cooking for 1 more minute.
Remove from heat, garnish with optional tomato & cilantro.

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.

Nana's Irish Soda Bread recipes

A great way to celebrate St. Patrick's Day.

I pair my soda bread with Kerry Gold butter and Smoked Salmon.

For this recipe, you will need:
•3 1/3 C whole wheat flour
•1 tsp salt
•1 tsp baking soda
•1 tsp cream of tartar
•1 pint buttermilk (add a bit at a time)


1.Preheat oven to 400 F
2.Sieve Flour, Salt, Baking Soda & Cream of Tartar
3.Make a well in the center of the flour ingredients
4.Pour in Buttermilk and mix to make a soft dough.
5.Turn dough on to floured table.
6.Knead to make a smooth ball.
7.Press into a round flat, about 2 inches thick.
8.Place on to floured baking pan.
9.Cut a cross on the top.
10.Bake for about 30 minutes.

Fresh and Local: Maui Grown Tomaotes

Maui Grown tomatoes are grown in Kapakalua, Maui. These are delicious local tomatoes available in FEBRUARY.

Salsa Fresca
3 large tomatoes, diced small
1 small red onion, diced small
1 jalapeno, diced (you can remove the seeds if you don't want it too hot)
juice of 2 limes
1/2 cup fresh cilantro, chopped
salt and pepper to taste

Directions:
Combine everything in a bowl. Cover and refrigerate a couple of hours or even overnight before serving.

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!