Okay, so you may have heard that purees are very in; this is a variation that sounds so appealing, and would go with so many dishes! Art LOVES leeks, and I have a variation on the classic potato leek soup that holds up so well as a cold soup and could be pureed that I will try that next time! I will post that later this week, hopefully! But this Melted Leek Coulis (pronouced KOO-lee) sounds so wonderful. I haven't made it yet, but plan to for my parents when we return home from mom's long stay in the hospital this weekend.
Melted Leek Coulis borrowed from Gluten-Free Girl
Drizzled atop seared salmon or roast chicken, leek coulis would also brighten up any kind of fish (halibut, artic char), or a dish of quinoa or millet.
Gluten-free boring? Doesn't have to be...and leek coulis will certainly liven up your plate. Imagine a well-roasted chicken sliced over a hill of fluffed jasmine rice, and some of this sauce with both. Who could complain about dinner?
1/2 pound leeks, white part and just a touch of the green part
1 tablespoon extra-virgin olive oil
1 small fennel bulb, fine chopped (fennel tastes slightly of licorice or anise)
2 teaspoons fine-chopped fresh thyme
1 cup heavy cream
1/2 bunch spinach, stems removed and rough chopped
1 cup grapeseed oil
1/4 lemon, juiced
Kosher salt and cracked black pepper
Wash the leeks. Drain and dry them. They are sandy, so wash carefully.
Heat the olive oil in a saucepan on medium heat.
Sauté the leeks and fennel until they are soft, about 4 to 5 minutes. Add the thyme. Cook until until the thyme is fragrant, about 1 minute.
Pour in the cream. Turn the heat to high and bring the cream. to a boil. Turn down the heat to medium and simmer the cream until it begins to thicken slightly, about 3 to 4 minutes. Add the spinach and let it wilt in the hot cream. (Don't let it sit for a long time. Maybe 2 minutes.)
Transfer the mixture to a blender. Blend to a smooth puree. Slowly add the grapeseed oil into the mixture as you are blending. When the mixture has become coulis (perfectly blended), stop.
Strain the coulis through a fine-mesh sieve, reserving some of the pulp. Add 1/4 of the pulp back into the bowl of sauce. Squeeze in the lemon juice and season with salt and pepper to taste.
Makes roughly 2 cups. Sounds so good, my mouh is watering.
Wednesday, August 26, 2009
Sunday, August 23, 2009
Mustard Honey Drummettes
When you love hot wings and drumsticks like we do, this is such an easy, tasty meal.
Great anytime you want a wonderful finger-food meal. Gluten-free of course!
Ingredients:
1 cup yellow mustard
1/2 cup honey
3 tbsp sesame seeds
2 tbsp wheat free soy sauce or Bragg's Amino Spray
1 tbsp Heinz 57
20 chicken drummettes
dash or two of hot sauce
Mix all wet ingredients; stir in chicken, and let sit for five minutes or so. Place drummettes on foil lined cooking sheet, and sprinkle with sesame seeds. Cover wtih foil tent loosely, and bake in 400 degree oven for 20 minutes. Remove foil and let chicken brown slightly for another 5 minutes. Remove from over, let rest for a few minutes and serve. Makes 4 servings.
We served this with baked polenta and green salad with lemon and cracked pepper dressing.
Delicious.
Great anytime you want a wonderful finger-food meal. Gluten-free of course!
Ingredients:
1 cup yellow mustard
1/2 cup honey
3 tbsp sesame seeds
2 tbsp wheat free soy sauce or Bragg's Amino Spray
1 tbsp Heinz 57
20 chicken drummettes
dash or two of hot sauce
Mix all wet ingredients; stir in chicken, and let sit for five minutes or so. Place drummettes on foil lined cooking sheet, and sprinkle with sesame seeds. Cover wtih foil tent loosely, and bake in 400 degree oven for 20 minutes. Remove foil and let chicken brown slightly for another 5 minutes. Remove from over, let rest for a few minutes and serve. Makes 4 servings.
We served this with baked polenta and green salad with lemon and cracked pepper dressing.
Delicious.
Tuesday, August 18, 2009
Since Art's stroke, we have learned that we love to play games! Art has become a pretty good Rummy player, though I usually win. The other night, he beat me so bad! I got to thinking that it probably had to be a result of the amazing "Red Beans and Rice" that I had concocted for us the night before. Red Beans and Rice is a very popular southern dish, especially if you are from south Mississippi or Louisianna. The traditional recipe calls for fatty sausage, high in sodium, and rich red beans in a relatively soupy but dark sauce. "Hmmm...," I wondered. "How to make a great dish without all the fat and sodium?"
I discovered a great turkey sausage by Hillshire Farms after searching all the brands. Although it is not labeled as low fat, it actually has less fat than the Lite Turkey Sausage, and less sodium. Go figure. Great flavor and texture, too. I used one half package for this dish, cutting the sausage portion down to conserve on fat and sodium. Replacing some of the meat in this dish with veggies is a great way to pump up the fiber, add flavor and stretch the meal out, saving money, too, on an already low budget meal.
Creole Red Beans and Rice
Success brown rice, prepared according to the instructions (the easiest brown rice, and quick)
1 chopped red pepper
1 chopped green pepper
1 chopped onion
3 cloves garlic, chopped fine
1/2 package Hillshire Farms Turkey Sausage, rinsed and cut 1/3 inch on diagonal
1 tbsp cumin
1 tsp chilli powder
1/2 tsp sea salt
1 tbsp Mrs. Dash
1 tbsp olive oil
1 cup water or low sodium chicken broth
1 can sodium reduced pinto or red kidney beans
Heat oil in heavy pot. Saute garlic, onion and peppers until peppers begin to darken but veggies are still firm. Add sausage. Stir gently. Keep heat at medium temperature. Add small amount of water as the mixture cooks slowly to prevent scorching. Rinse beans well and add them and the remaining water. Stir in spices. Reduce heat. Cover and simmer for 20 minutes, checking every few minutes to make sure that mixture does not stick. Add small amount of water or broth as needed to keep mixture somewhat soupy. Add a bit of cornstarch in water at the end to thicken if you like. I like it a bit soupy to serve over the rice.
Serve 1/2 cup rice with 1/2 cup of red bean mixture. Makes about six servings. Add Tobasco sauce to suit your taste.
I discovered a great turkey sausage by Hillshire Farms after searching all the brands. Although it is not labeled as low fat, it actually has less fat than the Lite Turkey Sausage, and less sodium. Go figure. Great flavor and texture, too. I used one half package for this dish, cutting the sausage portion down to conserve on fat and sodium. Replacing some of the meat in this dish with veggies is a great way to pump up the fiber, add flavor and stretch the meal out, saving money, too, on an already low budget meal.
Creole Red Beans and Rice
Success brown rice, prepared according to the instructions (the easiest brown rice, and quick)
1 chopped red pepper
1 chopped green pepper
1 chopped onion
3 cloves garlic, chopped fine
1/2 package Hillshire Farms Turkey Sausage, rinsed and cut 1/3 inch on diagonal
1 tbsp cumin
1 tsp chilli powder
1/2 tsp sea salt
1 tbsp Mrs. Dash
1 tbsp olive oil
1 cup water or low sodium chicken broth
1 can sodium reduced pinto or red kidney beans
Heat oil in heavy pot. Saute garlic, onion and peppers until peppers begin to darken but veggies are still firm. Add sausage. Stir gently. Keep heat at medium temperature. Add small amount of water as the mixture cooks slowly to prevent scorching. Rinse beans well and add them and the remaining water. Stir in spices. Reduce heat. Cover and simmer for 20 minutes, checking every few minutes to make sure that mixture does not stick. Add small amount of water or broth as needed to keep mixture somewhat soupy. Add a bit of cornstarch in water at the end to thicken if you like. I like it a bit soupy to serve over the rice.
Serve 1/2 cup rice with 1/2 cup of red bean mixture. Makes about six servings. Add Tobasco sauce to suit your taste.
Uneeda Fajita
One of the hardest parts of eating gluten-free is trying to avoid feeling deprived. Many people comment, "What CAN you eat???" The answer is that with a little ingenuity, most anything. I soon discovered that Mexican-style foods offered some options when I use corn tortillas. I have also found gluten-free tortillas recently, though haven't tried them yet. They are a bit pricey, as are many gluten-free foods, and a little hard to come by. These can be made at home, more about that on another post. The friendly little corn tortilla, so affordable, seemed good as a choice for a nice fajita dinner this past Sunday night. I am also including the rest of the menu for you here, because it all was so good together!
Uneeda Fajita
Corn tortillas (2 per fajita)
1/2 onion, chopped fine
1 green pepper, chopped fine
1 jalapeno, sliced, seeded and chopped
Mushrooms, sliced (Art doesn't do mushrooms, so I left them out for him)
1 clove garlic, minced
1/4 cup water (may add wine, if you prefer)
1/2 c reduced fat co-jack cheese
Olive oil (1-2 tbsp)
pinch of sea salt
Saute vegetables in a tsp olive oil over medium high heat. Cook until the onions begin to look clear. Set aside.
Pour a tsp and a half of olive oil in clean teflon skillet, over medium high heat. Place one corn tortilla in pan. Add a small layer of grated cheese, top with veggies, and then a bit more cheese.
Place second tortilla on top. Wait for the cheese to begin to melt, and the tortilla to begin to get toasty, about two to three minutes. Using aspatula and your hand, flip over. Wait about another minute or so, and remove from heat onto a glass plate. Cut with pizza cutter, and serve with homemade salsa and nice tablespoon-size dollop of low-fat or fat-free sour cream as a condiment, and a small green salad with avodado slices and fresh homemade balsamic vinegarette. This recipe will make up to six servings of fajitas. Muy bueno!
Homemade Salsa
So easy to make, and so much cheaper than store bought brands! When it's freshly made it's good on almost anything. We use it as a dip for veggie, on eggs in the morning (juevos rancheros!) or on fish, chicken, even turkey burgers! The only hitch: you have to make more!
This recipe is great, simple and was inspired by my brother's salsa. Paul, quite the cook himself, is also the "king of low carb cooking"; his salsa is a bit more fiery than mine, which is mild to medium, depending on the heat of your jalapenos. For an even fierier salsa, skip the seed removal. Be sure and wash your hands well after handling hot peppers, and avoid touching your eyes after cutting jalapeno! It's a real "tear-jerker!"
Ingredients:
1/2 to 1 bunch cilantro (we like more rather than less). Wash well, dry and remove stems, using leaves only.
2 jalapenos, cut in half and seeded
2 fresh tomatoes, washed, stemmed, and quartered
2 cloves garlic, sliced
4 green onions, chopped coarsely
1 chopped dried chilli pods
2 to 3 tbsp cumin
1 tbsp chilli powder
1/2 tsp sea salt
juice of 1 lime
Place all ingredients in food processor or blender. Pulse several times until ingredients are well mixed and finely chopped with some coarse pieces, a bit chunky. Keeps in refrigerator for up to 1 week.
Variation: You may add 1/2 peaches, mangoes, or pineapple for a sweeter flavor. You may add more jalapeno, or leave seeds in for an even hotter salsa.
Homemade Balsamic Vinegarette
The easiest dressing, ever. And one of my favorites...
1 garlic clove, minced
1 heaping tablespoon Dijon mustard
1/2 cup balsamic vinegar, whisked in
Continue whisking, and add extra virgin olive oil slowly, up to 1/3 cup
Continue whisking until emulsified.
Serve over fresh greens.
Though bagged greens are so easy, buying your own green leaf, red leaf, or romaine lettuce, washed and bagged yourself, saves alot of money! I let the lettuce sit in a bowl of cool water, and then remove the lettuce after about twenty minutes. Don't pour the water off with the lettuce in it; the dirt will fall to the bottom. Dry lettuce carefully. I use paper towels. Dry lettuce will crisp in the frig; wet lettuce will wilt and turn into mush or get frost-bite. Dry and store with paper towels in Green Bags. They really do work. Find them at Bed Bath and Beyond or on-line. Much cheaper in the long run; lettuce by the bag will cost you $2.50 to $4.00 for one salad. Buy your own lettuce for $1.75, wash and store for three or more family meals!
By the way, my other favorite homemade dressing is even easier to prepare: fresh lemon juice, pinch sea salt, fresh pepper and a bit of olive oil. Toss and go!
Uneeda Fajita
Corn tortillas (2 per fajita)
1/2 onion, chopped fine
1 green pepper, chopped fine
1 jalapeno, sliced, seeded and chopped
Mushrooms, sliced (Art doesn't do mushrooms, so I left them out for him)
1 clove garlic, minced
1/4 cup water (may add wine, if you prefer)
1/2 c reduced fat co-jack cheese
Olive oil (1-2 tbsp)
pinch of sea salt
Saute vegetables in a tsp olive oil over medium high heat. Cook until the onions begin to look clear. Set aside.
Pour a tsp and a half of olive oil in clean teflon skillet, over medium high heat. Place one corn tortilla in pan. Add a small layer of grated cheese, top with veggies, and then a bit more cheese.
Place second tortilla on top. Wait for the cheese to begin to melt, and the tortilla to begin to get toasty, about two to three minutes. Using aspatula and your hand, flip over. Wait about another minute or so, and remove from heat onto a glass plate. Cut with pizza cutter, and serve with homemade salsa and nice tablespoon-size dollop of low-fat or fat-free sour cream as a condiment, and a small green salad with avodado slices and fresh homemade balsamic vinegarette. This recipe will make up to six servings of fajitas. Muy bueno!
Homemade Salsa
So easy to make, and so much cheaper than store bought brands! When it's freshly made it's good on almost anything. We use it as a dip for veggie, on eggs in the morning (juevos rancheros!) or on fish, chicken, even turkey burgers! The only hitch: you have to make more!
This recipe is great, simple and was inspired by my brother's salsa. Paul, quite the cook himself, is also the "king of low carb cooking"; his salsa is a bit more fiery than mine, which is mild to medium, depending on the heat of your jalapenos. For an even fierier salsa, skip the seed removal. Be sure and wash your hands well after handling hot peppers, and avoid touching your eyes after cutting jalapeno! It's a real "tear-jerker!"
Ingredients:
1/2 to 1 bunch cilantro (we like more rather than less). Wash well, dry and remove stems, using leaves only.
2 jalapenos, cut in half and seeded
2 fresh tomatoes, washed, stemmed, and quartered
2 cloves garlic, sliced
4 green onions, chopped coarsely
1 chopped dried chilli pods
2 to 3 tbsp cumin
1 tbsp chilli powder
1/2 tsp sea salt
juice of 1 lime
Place all ingredients in food processor or blender. Pulse several times until ingredients are well mixed and finely chopped with some coarse pieces, a bit chunky. Keeps in refrigerator for up to 1 week.
Variation: You may add 1/2 peaches, mangoes, or pineapple for a sweeter flavor. You may add more jalapeno, or leave seeds in for an even hotter salsa.
Homemade Balsamic Vinegarette
The easiest dressing, ever. And one of my favorites...
1 garlic clove, minced
1 heaping tablespoon Dijon mustard
1/2 cup balsamic vinegar, whisked in
Continue whisking, and add extra virgin olive oil slowly, up to 1/3 cup
Continue whisking until emulsified.
Serve over fresh greens.
Though bagged greens are so easy, buying your own green leaf, red leaf, or romaine lettuce, washed and bagged yourself, saves alot of money! I let the lettuce sit in a bowl of cool water, and then remove the lettuce after about twenty minutes. Don't pour the water off with the lettuce in it; the dirt will fall to the bottom. Dry lettuce carefully. I use paper towels. Dry lettuce will crisp in the frig; wet lettuce will wilt and turn into mush or get frost-bite. Dry and store with paper towels in Green Bags. They really do work. Find them at Bed Bath and Beyond or on-line. Much cheaper in the long run; lettuce by the bag will cost you $2.50 to $4.00 for one salad. Buy your own lettuce for $1.75, wash and store for three or more family meals!
By the way, my other favorite homemade dressing is even easier to prepare: fresh lemon juice, pinch sea salt, fresh pepper and a bit of olive oil. Toss and go!
The Mission:
To create delicious, nutritious, heart-healthy and gluten-free cuisine on an incredibly tight budget!
The challenges?
A very hungy husband, recovering from a stroke, who is willing to work at eating right without starving!
A gluten-free menu! (that means no wheat, no rye, no barley and no foods made with them)
Low fat--while reducing unhealthy cholesterol, I'm interested in adding healthy fats, (monounsaturated fat, such as nuts, olive oil)
Low sodium--trying to keep the sodium under 1600 mgs/day helps to maintain healthy blood pressure
Satisfying a hungry family--they are used to my good cooking, but will they enjoy the food with the modifications that I have to make?
Tight budget--so tight it makes me think my pigtails are twisted! I must not sacrifice flavor but I'm in favor of keeping to a budget! I'll have to work hard to make sure that I meet my nutritional goals while also pleasing my picky food fans!
Whew! It's going to be a challenge, but I'm up for it. I have lots to share with you, the good, the bad and the not so lovely. I also have some tips for what to get and where, so that should be helpful to you. Each week, I'll offer kitchen-tested personal recipes, and tips for healthy eating. If you face personal food challenges as we do, this information can help you, too.
The challenges?
A very hungy husband, recovering from a stroke, who is willing to work at eating right without starving!
A gluten-free menu! (that means no wheat, no rye, no barley and no foods made with them)
Low fat--while reducing unhealthy cholesterol, I'm interested in adding healthy fats, (monounsaturated fat, such as nuts, olive oil)
Low sodium--trying to keep the sodium under 1600 mgs/day helps to maintain healthy blood pressure
Satisfying a hungry family--they are used to my good cooking, but will they enjoy the food with the modifications that I have to make?
Tight budget--so tight it makes me think my pigtails are twisted! I must not sacrifice flavor but I'm in favor of keeping to a budget! I'll have to work hard to make sure that I meet my nutritional goals while also pleasing my picky food fans!
Whew! It's going to be a challenge, but I'm up for it. I have lots to share with you, the good, the bad and the not so lovely. I also have some tips for what to get and where, so that should be helpful to you. Each week, I'll offer kitchen-tested personal recipes, and tips for healthy eating. If you face personal food challenges as we do, this information can help you, too.
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