Tag: gluten-free

Categories
Recipes

Orange, Asparagus, and Avocado Salad

Orange, Asparagus and Avocado Salad

This Spanish salad recipe, provided by Amy Riolo comes from The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking, is both gluten-free and vegan.

Orange, Asparagus and Avocado Salad

Serves: 6 | Serving Size: 1 cup | Prep Time: 5 minutes | Cook Time: 10 minutes

Ingredients

  • 1 bunch fresh asparagus, trimmed (about 8 oz)
  • 4 oz romaine lettuce, cut into bite-size pieces
  • 1 large orange, trimmed and cut into segments
  • 1 large ripe tomato, cut into 12 equal pieces
  • 1 ripe avocado, pitted, peeled, and diced
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Directions

  1. Place asparagus in a pot of boiling water over high heat. Reduce heat to low and simmer until asparagus is tender, about 10 minutes. Drain asparagus and submerge immediately in a bowl of ice water.
  2. Divide lettuce evenly among six salad bowls or plates.
  3. Combine orange, tomato, and avocado in a medium bowl.
  4. In a small bowl, whisk together olive oil, vinegar, salt, and pepper until combined.
  5. Drain asparagus and add to orange mixture. Pour dressing over orange mixture and stir gently to combine. Spoon mixture on top of romaine lettuce on plates and serve.

Notes

Choices/Exchanges
1/2 Starch, 1 Nonstarchy Vegetable, 1 1/2 Fat

[one_third] Calories 110
Calories from fat 70
Total fat 8.0 g
Saturated fat 1.2 g
Trans fat 0.0 g [/one_third]
[one_third] Cholesterol 0 mg
Sodium 90 mg
Potassium 370 mg
Total carbohydrate 9 g [/one_third]
[one_third_last] Dietary fiber 4 g
Sugars 4 g
Protein 2 g
Phosphorus 45 mg [/one_third_last]

[divider]

A graduate of Cornell University, Amy Riolo is considered a culinary thought leader who enjoys changing the way we think about food and the people who create it. Amy is a food historian, culinary anthropologist, and Mediterranean Diet advocate who makes frequent appearances on numerous television and radio programs both in the United States and abroad, including FOX TV, ABC, CBS, NBC, the Hallmark Channel, Nile TV, the Travel Channel, Martha Stewart Living Radio, and Abu Dhabi Television.

For more information about Amy, please visit www.amyriolo.com.

Categories
Recipes

High Protein Buckwheat Pancakes

High Protein Buckwheat Pancakes

For a few weeks, I had been craving buckwheat pancakes. But restaurants rarely serve it anymore and I haven’t seen a buckwheat pancake mix on the shelves in ages. Then, in the bulk foods section of my local Winco Foods, I found some buckwheat flour. I bought a couple of cups worth and searched the Internet for a good recipe. I found several and created this one that has the added benefit of being high in protein and low in gluten (if not gluten free). Enjoy!

High Protein Buckwheat Pancakes

INGREDIENTS

  • 1 1/2 cup buckwheat flour
  • 3 Tbsp Splenda
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 Tbsp unsalted butter, melted
  • 1 egg
  • 1 serving vanilla protein powder
  • 2 cups buttermilk

INSTRUCTIONS

  1. Whisk together dry ingredients – flour, Splenda, salt, baking soda – in a large bowl.
  2. Add in the melted butter and stir.
  3. In a small bowl, beat the egg with a fork. Add 1 cup buttermilk and stir.
  4. Add egg and buttermilk mixture to the batter. Then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter. (You may not need all fo the butter milk, or you may need more.)
  5. Stir only until everything is combined. Do not over mix! A few lumps are fine.
  6. Heat skillet on medium heat with enough oil to prevent sticking.
  7. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on the first side. Once bubbles start to rise to the surface at the center of the pancake, flip it over to cook the other side. Cook for another 1-2 minutes or until nicely browned.
  8. Serve with butter and maple syrup!
Categories
Healthy Living Product Reviews

Product Review: Caesar’s Frozen Foods

Caesar's Frozen Italian Food

This review of Caesar’s frozen Italian meals is a bit late … I actually received and tasted these pasta dishes over seven years ago, but their flavor lingers on. In fact, I can safely say that their potato gnocchi is the best I’ve ever tasted and I’ve looked for them ever since. Turns out that although this product is available at dozens of store chains, it is not available at the stores I shop at.

Caesar's Frozen Italian Food

I was provided a sample of six different frozen Italian meals. This is what I remember:

[one_half]

Caesar’s Vegetable Lasagna and Cheese Lasagna

These frozen lasagna products were tasty, but I still like Stouffer’s better. Perhaps I just like meat lasagna the best and both of these were vegetarian. These are both gluten- and wheat-free, however, they are just as thick and plump as normal lasagna noodles. [/one_half]
[one_half_last] Caesar's frozen vegetable and cheese lasagnas [/one_half_last]

[one_fifth] Caesar's frozen Manicotti [/one_fifth]
[four_fifth_last]

Caesar’s Manicotti with Cheese and Marinara Sauce

I’m not a big fan of manicotti, but these were quite tasty. They had a little too much tomato sauce for my tastes. Again, I really didn’t notice that they were gluten- and wheat-free. [/four_fifth_last]

[one_third] Caesar's frozen potato gnocchi [/one_third]
[one_third]

Caesar’s Potato and Spinach Gnocchi

I can still taste how awesome this gnocchi was. They were very potato-y, which I really liked. It was almost like eating potatoes themselves. These products can be found at stores in my area and might well be worth a special trip just to buy them. [/one_third]
[one_third_last] Caesar's Spinach Gnocchi [/one_third_last]

[four_fifth]

Caesar’s Stuffed Shells

Again, I’m not much of a fan of stuffed shells and marinara, so this item fell flat for me. [/four_fifth]
[one_fifth_last] Caesar's frozen stuffed shells [/one_fifth_last]

Recommendation

If you are looking for a tasty gluten- and/or wheat-free option, these pop-them-in-the-microwave options are a good buy. They are tasty and truly Italian in flavor. You can learn more, as well as find stores near you that sell them, at their website, caesarspasta.com.

Score: 4 out of 5

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth_last] thumbs down [/one_fifth_last]

NOTE: I received a free copy of this book in exchange for an honest review. If you’ve read past product reviews, you’ll know that I don’t pull my punches when I believe they are warranted. I also try to provide balanced information so you can make your own decision to read or not read the book, even if you disagree with my opinion.

[divider]

[one_third] Healthy Eating Worksheet [/one_third]
[two_third_last]

Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

Download Now [/two_third_last]

Categories
Cookbook Reviews

Cookbook Review: “The Secrets of Gluten-Free Baking” by Jillayne Clements

When Jillayne Clements learned that she could no longer consume gluten, she refused to relegate herself to pre-made gluten-free fare. This book is the result of her search for whole-food, delicious gluten-free foods.

Carma Spence holding a copy of The Secrets of Gluten-Free Baking by Jillayne Clements

Summary of The Secrets of Gluten-Free Baking

If you need — or want — to go gluten-free, this book gives you a good basis from which to start transforming your pantry. It contains sections on ingredients and techniques, as well as recipes.

What Worked for Me

Clements has an easy-going, personable style of writing that is accessible. I also liked that the goal of the book wasn’t just to be gluten-free, but to be gluten-free and taste like wheat. That’s a biggie for a bread-lover like myself.

There is an excellent two-page section where she shares “Tips to Avoid Accidentally Making Bread Crumbs,” which has some good advice even if you aren’t going gluten-free.

Flipping through the recipes practically made me drool. I can’t wait to try them out and see if they taste as good as they sound.

What Didn’t Work for Me

This is a small nit-pick: The book is designed to look like it is already used and distressed. I’m not sure why the designer went in that direction, but it makes the pages look dirty, which kind of turned me off.

Recommendation

If you are going gluten-free but love your bread, biscuits and other baked good, this book will give you a good place to start in replacing those coveted items. The book is usable and pretty, easy to read and provides plenty of information you might need before you even start baking.

Rating for The Secrets of Gluten-Free Baking

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth_last] thumbs down [/one_fifth_last]

Specs

Full Title: The Secrets of Gluten-Free Baking: Delicious Whole Food Recipes
Author: Jillayne Clements
Format: Paperback, 8.2 x 0.5 x 9.2 inches
Publisher: Cedar Fort, Inc.
ISBN-10: 1462112862
ISBN-13: 978-1462112869

Pick up your copy on Amazon.com here.

NOTE: I received a free copy of this book in exchange for an honest review. If you’ve read past book reviews, you’ll know that I don’t pull my punches when I believe they are warranted. I also try to provide balanced information so you can make your own decision to read or not read the book, even if you disagree with my opinion.

Categories
Cookbook Reviews Healthy Living

Cookbook Review: “Gluten Free Goes Gourmet” by Vicky Pearl

Carma holding a copy of Gluten-Free Goes Gourmet

Gluten-Free Goes Gourmet is a beautiful coffee-table book, a practical cookbook and a guide to healthy eating all rolled into one.

Carma holding a copy of Gluten-Free Goes Gourmet

Summary of Gluten-Free Goes Gourmet

This book is a unique collection of gluten-free, corn-free, dairy-free, kosher, and low glycemic recipes. As with any good general cookbook, recipes fall in all the major categories, including dips, drinks, salads, soups, meat, poultry, fish, side dishes, bread, desserts, cakes, and cookies. There is even a section of mock dairy recipes.

What Worked for Me

The design of this cookbook is easy to use, the photographs are drool-worthy and the diversity of recipes is delightful. There is a guide to ingredients you’ll need, as well as a list of basic kitchen equipment. There is even some sound nutritional advice. The index at the back makes it easy to find the recipes you want.

What Didn’t Work for Me

The book is almost too beautiful to use. When I first picked it up, I had no idea how practical the insides were going to be. Also, because this is such a lusciously designed hardcover book, it is hard to keep the book open recipes near the front and back.

What I’d Love to See in the Second Edition

I’d love to see a spiral bound version so that I can use it more easily in my kitchen.

Recommendation

If you are trying to go gluten-free and have other dietary restrictions, Gluten-Free Goes Gourmet could be a good starter cookbook for you. There is a nice variety of recipes and enough basic advice to help you start creating recipes of your own. Plus, it is a lovely book to leaf through!

Rating for Gluten-Free Goes Gourmet

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth_last] thumbs down [/one_fifth_last]

Specs

Full Title: Gluten-Free Goes Gourmet
Author: Vicky Pearl
Format: Hardcover
Publisher: Vicky Pearl
ISBN-10: 1628904356
ISBN-13: 978-1628904352

Pick up your copy on Amazon.com here.

NOTE: I received a free copy of this book in exchange for an honest review. If you’ve read past book reviews, you’ll know that I don’t pull my punches when I believe they are warranted. I also try to provide balanced information so you can make your own decision to read or not read the book, even if you disagree with my opinion.

[divider]

[one_third] Healthy Eating Worksheet [/one_third]
[two_third_last]

Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

Download Now [/two_third_last]

Categories
Cookbook Reviews Healthy Living

Cookbook Review: “The Warm Kitchen” by Amy Fothergill

Many people are choosing to go gluten-free, some by necessity, other as a way to improve health and lose weight. Many people find cooking without gluten a challenge, especially when baking. With The Warm Kitchen, Amy Fothergill hopes to make gluten-free living accessible and flavorful.

Summary of The Warm Kitchen

The Warm Kitchen provides the home cook with gluten-free cooking techniques and tips, step-by-step instructions and family friendly dishes. It contains more than 150 recipes ranging from breakfast to dessert, each one using real ingredients. By using a single gluten-free flour blend that is easy to mix up, Fothergill shows you how to cook some of your favorite dishes like bagels, bread, zucchini pancakes, chicken pot pie, pizza, doughnuts, cupcakes, shortbread, carrot cake, chocolate chip cookies, and more. She also includes substitutions for dairy, eggs, and sugar, for those who want or need to avoid those types of ingredients.

What Worked for Me

There are plenty of favorite comfort food recipes included in this book, including Man and Cheese, Shortbread and Meatballs Stroganoff. The book is large with decent-sized print, so it is easy to read while cooking. The photos look real … and tasty.

The front matter includes a list of items to keep for a gluten-free pantry, which is helpful. Chef tips are sprinkled throughout, providing alternatives and technique explanations.

What Didn’t Work for Me

The book is perfect bound, and due to its dimensions, pages don’t stay open easily … unless you break the binding. Also, the book looks home-made, which gives a less than perfect first impression.

What I’d Love to See in the Second Edition

There are two things I think would make a second edition better:

  1. A format that makes using the book easier. This could be different dimensions, which increase the number of page so the can stay open under its own weight. Or a spiral or three-whole-punched binding. This is book meant to be used, so it would be nice if it were more usable.
  2. Higher quality photography. The lighting on many of the images is low, making the images dark and, at times, blurry.

Recommendation

Don’t let the home-made look and feel of this book fool you. There is some solid advice and tasty recipes worth adding to your collection inside.

Rating for The Warm Kitchen

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth] thumbs up [/one_fifth]

[one_fifth_last] thumbs down [/one_fifth_last]

Specs

Full Title: The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love
Author: Amy Fothergill
Editors: Jenn Gonsalves and‎ Carol Hunter
Format: Paperback
Publisher: The Family Chef
ISBN-10: 0989484300
ISBN-13: 978-0989484305

Pick up your copy on Amazon.com here.

NOTE: I received a free copy of this book in exchange for an honest review. If you’ve read past book reviews, you’ll know that I don’t pull my punches when I believe they are warranted. I also try to provide balanced information so you can make your own decision to read or not read the book, even if you disagree with my opinion.

[divider]

[one_third] Healthy Eating Worksheet [/one_third]
[two_third_last]

Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

Download Now [/two_third_last]

Categories
Recipes

Gluten Free Pie Crust

flour has gluten

By Consolacion S. Miravite

What is a pie crust?

A pie is a pastry dough that is baked either in the oven or a baking pit. It may contain various fillings of sweets, veggies and meat. Pies are differentiated by the kind of crust that they have. A bottom crust or filled crust has a pastry lining at the bottom of the pan with fillings placed on top of it. The top portion is left open to bake and only serves to encase the upper ingredients by holding it together.

The top crust pie or cobbler has the fillings at the bottom of the pan, with the crust covering the filling before baking. The two-crust pie, on the other hand, has a pastry lining at the bottom and a pastry cover on top – before baking. Pastries normally use a flaky type of pie crust for that crunchy bite. The ingredients for flaky types can include crumbs, mashed potatoes, and baking powder and so on.

flour has gluten

What is gluten?

Gluten is a product that comes from wheat, barley, rye and other grains that when mixed with the dough makes the dough rise and become elastic. Gluten is a source of protein and is generally used as an additive in many baking recipes.

Gluten is used in baking dough for pizza, bagels and in most pastries. Breads are generally high in gluten with pastries having less amounts of it. Kneading and moisture can enhance gluten development that makes for chewier products.

The amount of the gluten in flour is normally measured by use of a farinograph. This is a baker instrument that measures the quality of the flour that is used for baking.

Health hazard of gluten

Gluten is an All-American food and food additive. It is found in pizzas, breads, pastries and most processed food. What people do not know is that a continuous intake of gluten can be harmful to the body.

Medical studies have shown that you do not have to have a full blown celiac disease and positive intestinal biopsy to have serious problems from eating gluten foods. It has been observed that people with celiac disease runs the risk of higher death rates from heart diseases and cancers.

In-depth studies made from 1969 to 2008 showed that – 39% increase death rate is encountered by those with celiac disease; 72% increase mortality rate with people suffering from gut inflammation related to gluten intake, and; a 35% increase risk of death of those with gluten sensitivity but no celiac disease.

The vast majority of people who have problems with gluten sensitivity are not even aware of it. They misdiagnose their ailments as due to something else, not gluten intake.

A new development now has arisen towards a healthier lifestyle that includes eating gluten-free food. One favorite snack in most homes is the number of variations in home-made pies. To make this favorite snack a healthy alternative, gluten-free pie crust are being bannered in the internet sites and online medical journals for its health efficacy.

How to make gluten-free pie crust

Using gluten-free pie crust can be done two ways. First, you can make your own by following a number of online recipes, and; second, is you can prepare a crust from a pre-mix. An example of the latter is the Gluten Free Pantry’s Perfect Pie Crust Mix. There are other varieties that you can buy from any groceries or Whole Food store in your state.

It is hard to taste any difference between the regular crust and the gluten-free crust. In most instances, they taste the same. But if you look closely, and savor the gluten-free crust, the reason is simple enough — it tastes better.

Gluten makes the dough rise and make it ‘doughy’ or soft and heavy. Pies should not look nor taste ‘doughy’. It should be tender and flaky, unlike breads and cakes. Pie crust has a fair amount of shortening and very little liquid. The ingredients are only mixed to combine them, hence less gluten for this product.

Uses of gluten-free pie crust

Gluten-free pie crust can be used for a variety of fillings. It can be used for quiche, tarts or for all types of pies.

  • Gingerbread cookies – the gluten-free pie crust can be made into gingerbread cookies during the Christmas holidays, graham crackers, and even the festive Gingerbread houses.
  • Pecan nut pie crust – a delicious pie crust most especially used for pumpkin pie and custard/pudding fillings.
  • Cookies – a source of enjoyment for the kiddies on the prowl are homemade cookies made from gluten-free dough. You can make the dough yourself, or can buy it from the nearest stores.

The gluten free pie crust is the new wave of eating pattern that is healthy and good for the body. It is a new concept wherein you think not of only of what taste good; but, what taste healthy and keeps you alive as well!

About the Author

Consolacion S. MiraviteThe author, Consolacion S. Miravite, is a Certified Public Accountant, real estate broker, trader, accounting professor, lead farmer, freelance writer and blogger. She has written for various publications and agencies from around the world – United States Asia, Europe and Asia on topics that ranged from: Finance, Accounting, E-marketing, Internet, Computers, Product Reviews, Relationships, and Crafts among others.

 

Create Your Own Unique Pie!

Your Perfect Pie by Carma SpenceDoes pie making daunt you? Are you wary of deviating from any pie-recipe you find, for fear that you’ll ruin the flavor of the resulting pie?

It doesn’t have to be that way!

Pie-Palooza 2017 is brought to you by Your Perfect Pie, a cookbook that breaks down pies into easily made component parts so you can unleash your pie-making creativity. Available on Amazon in both print and Kindle formats. Grab your copy today and start creating your perfect pie!

 

Welcome to Carma's Cookery's Pie-Palooza 2017 - A month of pie legend, lore and love

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