Tag Archives: gluten free

Zucchini Noodles with Pomodoro Chicken

I finally got around to making these zucchini noodles. I’ve been eyeing the recipe for a long time, but every time I found a recipe and skimmed the procedure, I would find that after forming the noodles, when the zucchini is still raw, you have to pat them dry a few times going through a drying process before cooking them. I know it doesn’t seem like a lot to do, but I swear that part of the procedure alone made me not want to make them. Then I found this recipe, which does require you to get organized ahead of time, but you just have to follow a few steps and there’s not a lot of active work. The first step is tossing the noodles with salt and leaving them in a strainer for 30 minutes. This will make the zucchini sweat, getting rid of excess moisture so you don’t get mushy noodles when they are cooked. Those inactive 30 minutes are important to me… I can’t do other things, like drink a cup of coffee (yeah, right!),  give my daughter a bath, answer some emails or get a load of laundry going. You get the idea. After the 30 minutes are up, you rinse them well to get rid of all the salt and then put them in the fridge for an hour or two, to dehydrate them further. This second step is optional, but I have always done it. You can stop at this step, and place your noodles in a sealed container so you have them ready whenever you want to cook them.

I’ve made this recipe 3 or 4 times already. I’ve tried them drizzled with olive oil, salt and pepper, I’ve had them with tomato sauce and Parmesan on top, and now I tried them as a side dish to a quick pomodoro chicken that I whipped up. At first I thought they would tear, but they hold their shape pretty well, you can even twirl them with a fork and eat them as if they were grain noodles! If you’re looking to substitute pasta in your diet, or are just looking for a new way to serve zucchini then please try this recipe, you will be glad you did.

Helga

Zucchini Noodles with Pomodoro Chicken

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Breakfast Quinoa

Quinoa, you either love it or you hate it. I’ve heard a lot of people comment that they don’t like the bitter after taste of quinoa, but I think you need to find the right recipe to enjoy this grain, which isn’t really a grain but a seed. There are hundreds of ways to cook it, as a salad, as a side dish and even as a breakfast cereal. It’s definitely worth giving it a try, it has so many health benefits: it’s loaded with fiber, minerals and protein and doesn’t contain any gluten. It has been included in the superfood group.

I’ve already shared two quinoa salad recipes in the past (Sweet Corn & Quinoa with Honey Lemon Vinaigrette and Quinoa and Apple Salad with Curry Dressing), but this time I have something different for you. Try it as a breakfast cereal. You cook it in milk, and add sweetener (such as stevia or honey), and once it is cooked mix in lots of berries. You can eat it warm, or make a batch to keep in the fridge and eat it cold with some extra milk (it gets thick, you’ll want to add some extra milk). I’m not writing this post because quinoa is trendy, but because I really like having this for breakfast. Honest. It has a nutty flavor, I love the texture, and it keeps me full all morning. As a variation for the topping, you can try peaches and slivered almonds.

My only recommendation is, watch the pot!  You’re cooking with milk, so keep an eye on it. You don’t want to ruin your morning by having milk boil over and make a mess out of your stove.

Update:  We were discussing this post with our friends, and one of them mentioned that in the procedure process I forgot to include that quinoa has to be washed (up to three times) before cooking.    I have never done so, but I noticed that on the box I buy, it doesn’t ask you to wash it since it is already pre-washed to take away the saponin that makes it bitter.   So, read the instruction from the particular brand of quinoa you purchase to know if you have to rinse it first, or not.

 

Helga

Breakfast Quinoa.jpg

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Gluten Free Flourless Chocolate Cake

Hello all! Hope this weekend was the perfect ending for the holiday vacations and that you are all getting back into the usual routines. I’ve used this past few days to get back into work, but more specifically into planning. We want 2015 to be a great year, with more posts of delicious meals, desserts and great ideas. Do you have a resolution for this New Year? Save up for a family vacation? Maybe a huge eating habit switch? We try to serve everybody here, and this is a perfect dessert for those who are gluten intolerant or want to lay off flours.

This Gluten Free Flourless Chocolate Cake was what I bought as dessert for New Year’s dinner. It was a small family gathering, and as one of my cousins can’t have any gluten on her diet, so I wanted to bring something that she could enjoy. Searched high and low for the recipe, and found this recipe from the Martha Stewart kitchens. And here are a few things I learned while making this cake:

  • Properly whip your egg whites: Since this recipe has no added flour or leavenings, it is critical that you whip the egg whites until you get glossy peaks, like meringue. The egg whites will be what makes your cake grow tall (while it bakes).
  • Parchment Paper is your friend: Line up the bottom of a spring-form pan with parchment paper. That is, place a large piece of parchment paper over the bottom of the pan, and then close the ring. This will cover completely the bottom of the pan, and trust me, you will love us for the tip. Much easier to clean up! After that, you can butter the pan (the bottom and all the way to the top).
  • Sinks while it cools: Sinks rapidly. Don’t worry, as it’s supposed to do that. It looks cracked and all… but you cover it with confectioner’s sugar and all is good again. You can serve it a-la-mode with vanilla ice cream or with a spoonful of sweetened whipping cream.

The cake keeps for a few days at room temperature just fine. I just cut up the parchment paper excess from the bottom of the tin and placed the cake (still on the base of the tin) over a nicer plate. This cake is fragile, so I wouldn’t recommend taking the cake off the base of the pan. Also, this cake has so much chocolate goodness in it, that a small slice goes a long way. The recipe says that it can serve 8, but I can confidently say that it serves between 8 to 10 servings if not more.

I hope you enjoy this cake as much as we did back on New Year’s dinner and may all your 2015 resolutions and dreams come true!

Kitty

Gluten Free Flourless Chocolate Cake

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