Thursday, February 28, 2008

Gluten-Free Stuffed Peppers with Ground Turkey

Peppers. Gorgeous.

Stuff a Pepper



How to stuff a pepper? Let me count the ways. Tonight's recipe is easy on the gluten-free budget- with a ground turkey filling. Spice it up with chipotle or make it Italian style with basil and oregano. It's all good.

This week has been sunny, cloudy, wet and windy here in the desert. All mixed up. Spring is definitely in the air. Flocks of cranes and geese echo their cocktail party conversation off the walls of Black Mesa, flying north. I hear them as I type. They are a noisy gaggle.

We're still lighting fires in the kiva at night. And still craving comfort food. I had three gorgeous bell peppers on hand- yellow, orange and green. I knew what had to be done. I poured myself a glass of sparkling cider.

It was time to stuff a vegetable.




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Tuesday, February 26, 2008

Gluten-Free Spanish Rice Bake

Gluten free Spanish rice recipe is easy and delicious
Like Spanish rice? Try using brown rice and kick up the nutrition.

One of the more popular recipe searches here at Gluten-Free Goddess is brown rice. And why not? It's naturally gluten-free. It's an excellent grain choice for the Mediterranean Diet and the South Beach Diet. It's good source of fiber for both sensitive tummies and hearty omnivore appetites. And it's a complementary protein for earthy vegan tastes.


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Sunday, February 24, 2008

Ratatouille On Broiled Polenta with Baby Greens

eggplant photo copyright ©karina allrich



My ratatouille recipe is more postmodern than traditional. But that's why you come here, right? Back in the day when your intrepid GFG was way more geek than goddess (read more high school nostalgia here) ratatouille was one of those popular vegetarian recipes every fledgling Molly Katzen inspired veg-head was stirring up.

It was ubiquitous.

So when the craze for it hit blogs last year (due to a certain animated movie) I was unmoved to jump on the ratty aubergine bandwagon. To me it was so, I don't know. Retro? Old school? Ho-hum?

But wait.

Retro can be fun.

And what do I have against eggplant? Um. Nothing.

Flash forward to New Mexico, February 2008. Ratatouille simmers in a thick iron skillet. Tasty goodness ensues.

And by the way- the aforementioned film? It's nominated for five Oscars. Stay tuned tonight.



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Thursday, February 21, 2008

Cappuccino Brownies

Vegan
Cinnamon, coffee and chocolate make these brownies taste like a cappuccino.

Making a gluten-free brownie without eggs at high altitude is a nightmare. I kid you not. You try it. The damn batter never cooks- it sizzles and oozes and just when you can take it no longer, Dear Reader, you yank the unctuous mud out of the oven out of sheer boredom and disgust (they've been baking for what, three days now?) and you set them on the cooling rack only to watch them harden into what can only be described, I am sorry to tell you, as a slab of cement.

Brown cement.

Not even the coyotes would touch them.

And yes, I've tried the high altitude tricks. And no, I can't use silken tofu or flaxseed gel or mayonnaise (due to suspected food allergies). What I can do is persevere (here is where neurodiverse perseveration comes in handy). This time, it worked. Maybe it was the vegan Spectrum Organic Shortening. Or maybe it was the gluten-free vanilla powder. Who knows? All I know is this attempt (number, what? Fifteen, maybe?) is finally edible.

Not to mention, not half bad delicious.

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Monday, February 18, 2008

Easy Sesame Noodles, Solo

Quick and easy noodle soup

Find yourself bored with the usual PB and J on gluten-free bread? Tired of the same ole yogurt? Out of buckwheat waffles? Here is a lickity-split (not to mention, delicious!) hot lunch recipe. It's not even a recipe. More like an idea. Use leftover rice spaghetti and bagged washed baby greens, and you have an almost instant killer soup to slurp.

Budget friendly, simple, delicious.

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Thursday, February 14, 2008

The Best Vegan Baked Mac & Cheese Recipe

Best vegan (dairy-free) gluten-free mac and cheese with #GF crumb topping



Let's Get Cheesy.


Some folks do it up fancy for V-day. Lobster. Steak. Chocolate-dipped strawberries. Not us. This morning when I asked my husband what he wanted me to make for our Valentine's Day meal, he didn't hesitate.

Mac and cheese. You? he asked.

Mac and cheese, I answered.

True love is groovin' on the same wave length. The comfort food wave length. And yes, there are already several gluten-free versions of mac 'n cheese on this blog (I can't ever stop tweaking; it's in my nature, let's face it) and hell yeah, they are all, each and every one of 'em, darn tasty recipes.


So like, uh, are you bored with me yet?

Being the kinda girl I am I just couldn't keep the latest vegan version of our favorite comfort food a secret. It's too creamy-uncheesy good not to share. So Dear Dairy-free and Vegan Readers, aren't you glad I like to tweak? If you're gluten-free and avoiding dairy too, this is the recipe that just might make you- or your GF/CF angel- smile. BIG.

The Best Vegan Baked Mac and Cheese Recipe

Recipe originally posted February 2008.

Don't mourn for Kraft-y macaroni goodness, Babycakes. I've got something tastier (and healthier!). This homemade cheesy uncheese sauce is creamy and delicious. And it's corn and soy-free, too.

For the casserole:

10 to 12 oz. dry penne or macaroni pasta, partially pre-cooked* - see below; we like Tinkyada Brown Rice Penne Pasta with Rice Bran but you could use Tinkyada Brown Rice Elbows with Rice Bran as well.

Ingredients:

4 tablespoons light olive oil
4 tablespoons sweet rice flour
2 1/2 cups plain hemp, rice or nut milk
1 rounded tablespoon sesame tahini or almond butter
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons golden balsamic or rice vinegar, or lemon juice, to taste
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine- Frey Organic wine is vegan and egg-free

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

For the topping:

1 cup Crunchy Gluten-Free "Bread" Crumbs (these crumbs have herbs and olive oil)
10-12 grape tomatoes, halved
A sprinkle of dried basil and parsley

Instructions:

*To pre-cook the pasta:

Bring a large pot of salted water to a rolling boil and pre-cook the penne just until it is slightly tender but firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the sweet rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Add the toasted sesame tahini, nutritional yeast, Dijon mustard, golden balsamic vinegar, sea salt, a dash or two of Simply Organic Garlic Powder and Simply Organic Minced Onion, nutmeg and white wine. Add turmeric or paprika for color, if desired. Mix well with a whisk.

Remove from heat and set aside.

Preheat the oven to 350ĀŗF.

Pour the cooked penne into a 6-cup baking dish. Pour the cheesy uncheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the gluten-free bread crumbs and halved grape tomatoes. Sprinkle with dried basil. (For the sensory sensitive, omit the tomatoes, crumbs and basil.)

For individual gratin dishes, combine the pasta with the cheese sauce first; then spoon it into the gratin dishes. Top with crumbs and tomatoes and sprinkle with dried basil.

Bake for 25 minutes, until heated through and bubbling.

Serves 4.


Karina's Notes:

For those cooking gluten-free, the trick with baking gluten-free pasta in a casserole is: do not over-boil it. Keep it al dente because it continues to cook in the sauce when you bake it. For quick and easy stove-top cookery, cook the pasta until done and add it to the hot cooked sauce; stir gently to combine. Serve.


Recipe Source: glutenfreegoddess.blogspot.com

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Monday, February 4, 2008

Gluten-Free Breakfast Cookies

Cookies? For breakfast? Here's an oatmeal recipe you'll love.

Even before I was diagnosed with multiple food allergies and had to give up my Huevos Diablo and Blue Corn Chip Frittata I used to eat blonde brownies for breakfast. And sometimes, a cookie. Or two. I admit it. And yes, I'm one of those sly individuals who adds semi-sweet chocolate chips to pancakes and says, Dark chocolate is full of antioxidants, right? (insert wide-eyed innocent look).

So those who know me well will not be surprised I've been tinkering with my tasty Breakfast Brownie recipe and transforming it into (don't ask don't tell) some fabulous c-o-o-k-i-e-s. And, Yep. With chocolate chips.

It just wouldn't be breakfast around here without chocolate.


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