Tuesday, May 27, 2014

Summery Salad of Broccoli and Chickpeas!



























Finally it's warm enough to plant my little herb garden! This salad was born from my love of fresh dill from the garden paired with zesty organic lemon.
I used canned organic chickpeas but if you're feeling ambitious, I'm sure prepared dried would taste even better. So tasty and perfect for a summer picnic or party.
I added a hard cooked organic egg to make it a heartier meal but feel free to leave it out for a vegan option. I like it served at room temp the second day so the flavors meld.

Summer Broccoli and Chickpea Salad:

Ingredients
  • 1 head organic broccoli, cut into small florets
  • 1 can organic chickpeas, drained and rinsed
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh organic lemon juice (juice of 1 lemon)
  • 1/4 cup fresh dill leaves
  • 1/8 cup fresh parsley leaves
  • 1 clove garlic, roughly chopped
  • 1/4 tsp ground cumin
  • salt and pepper to taste

Instructions
  1. Saute broccoli florets in 1 TBSP of the olive oil in a saute pan on medium heat until tender but crisp. Add a splash of water to steam along about 6 minutes. Set aside to cool.
  2. Place remaining olive oil, lemon juice, garlic, herbs, salt and pepper and cumin to mini prep or food processor and blend until smooth.
  3. Toss together chickpeas, broccoli and dressing in a bowl and place in fridge to cool and give flavors a chance to marinate. Add chopped cooked egg to serve if desired.

Monday, May 19, 2014

Baked Eggs with Kale and Potato. Bliss...

I've been dreaming about making baked eggs (fancy name-eggs en coqotte) for weeks now since I've been seeing great recipes everywhere. One of my fave ingredients is fresh, organic, free range eggs. (If you haven't tried them, they make a huge difference in taste and kindness quotient). I will admit my first attempt at this dish was an epic fail (I ate it anyway) as I was not convinced my eggs were set and left them in the oven way too long.
The key is to take them out of the oven before they harden up too much. The yolk should be soft but the white should look opaque. Happily my second attempt yielded a perfect runny yolk and cooked through white with a delectable base of sauteed kale, shallots, cream and Yukon Gold potatoes.
I'm so busting these out for my next family brunch...
SO good!

Baked Eggs with Kale and Potato:

Ingredients
  • 4 organic free range eggs
  • 1 small shallot, chopped
  • 2 cups chopped and stemmed kale
  • 1 large Yukon Gold potato, peeled and cut into small cubes
  • 2 TBSP olive oil
  • 1/2 cup light organic cream
  • 1/2 cup grated Gruyere cheese (or a mix of cheddar and Parmesan)
  • dash nutmeg
  • 1 TBSP butter for greasing ramekins
  • 4-5 leaves fresh chopped parsley for garnish
  • salt and pepper to taste
  • 4 ramekins

Instructions
  1. Preheat oven to 400 degrees.
  2. Heat olive oil in a medium saute pan and add shallot. Saute for 2 minutes until fragrant. Add chopped potato and cook for 10-12 minutes until fork tender, adding a splash of water to help steam along. Add kale and saute under medium heat until wilted, 3-4 minutes.
  3. Grease ramekins with butter. Add a TBSP of cream to the bottom of each one. Divide kale potato mixture among the ramekins, filling each about half way. Sprinkle a TBSP of cheese on top of the veggies. Carefully crack on egg on top of the cheese. Pour a TBSP or two of the cream around the edge of each egg. Season with salt and pepper and dash of nutmeg.
  4. Place ramekins carefully in a baking pan and fill with water to half way up the sides of ramekins. Bake at 400 degrees for 12-16 minutes until egg white looks opaque but yolk is still jiggly.
  5. Top with chopped parsley and additional cheese if desired.
Enjoy fresh out of the oven.



Friday, May 16, 2014

Mom's Day Lemony Cupcakes!


Wish I had posted this one before Mom's Day but I was feeling tres under the weather last week.
This is an example of finding a great prepared mix and making it my own. I used Pamela's Gluten Free Vanilla Cake Mix using the lemon version listed on the package. Following is my recipe for lemony butter cream frosting. Mom enjoyed scarfing these down post brunch on Sunday. Yum!

Lemony Butter Cream Frosting:

Ingredients
  • 1 stick organic butter softened
  • 2 cups confectioner's sugar
  • 4-6 TBSP organic whipping cream
  • 1 TBSP organic lemon juice
  • 1 tsp finely grated lemon rind
  • 1/8 tsp salt

Instructions
  1. Combine all ingredients in medium mixing bowl using an electric mixer on low.
  2. Switch to medium speed and beat until fluffy, 3-4 minutes. (Start with 4 TBSP cream and keep adding more until desired fluffiness).
  3. Frost onto cooled cupcakes.

Tuesday, May 6, 2014

May Flowers and Easy Vegetable Fried Rice

Some pretty Irises I found in the market and a yummy vegetable fried rice recipe. This is really fast and healthy and has many of my favorite Asian comfort food flavors. It's almost impossible to order Chinese takeout when you have celiac since most of the recipes include soy sauce which is usually made from wheat. I'm always trying to recreate my fave choices using wheat free tamari sauce in place of soy sauce and this one came out super tasty! Feel free to add sauteed veggies of your choice here. Some delicious additions would be: Broccoli, Baby Corn, Water Chestnuts, Tofu.

Basic Fried Rice:

Ingredients
  • 2 TBSP olive or peanut oil
  • 2 tsp toasted sesame oil
  • 2 TBSP wheat free tamari sauce
  • 1 cup gluten free vegetable broth
  • 2 cups cooked brown rice (I used frozen microwavable here)
  • 1 carrot diced
  • 2 scallions white and light green parts sliced
  • 2 garlic cloves minced
  • 1/8 tsp ginger powder
  • 1 TBSP lemon juice
  • 1 organic egg beaten with 1 tsp tamari and dash agave nectar
Instructions
  1. Start by adding olive or peanut oil to a medium sauce pan or wok along with the sesame oil, garlic, scallions and carrot. Saute on medium heat until garlic is golden about 3-4 minutes.
  2. Add the cooked rice, the tamari, ginger and broth. Stir and saute until broth is mostly absorbed and rice gets a bit creamy 3-4 minutes. 
  3. Make some room in a corner of the pan by pushing rice aside and add the egg mixture. Stir and push egg mixture around with a wooden spoon until scrambled. When the egg is cooked, mix it in with the rice and add the lemon juice. 
  4. Saute until rice gets some golden bits and liquid has been totally absorbed about 4-5 minutes. Mix in sauteed veggies of your choice and serve with chopped scallion garnish if desired. YUM.
Serves 2


Thursday, May 1, 2014

First Post and a Springy Soup!

Spring has finally popped. Trees are budding and blooming and I can't wait for everything to be lush and green and fragrant again. This is a new beginning for me as well as I launch my new blog! I wanted to find a way to share my love of art and photography along with some of my favorite vegetarian and gluten free recipes.
This soup is inspired by the beautiful Swiss chard available in the market right now. With fresh lemon juice and toasty garlic, it couldn't be a simpler way to showcase spring greens. It's also super low cal and vegan although I like to top it with a handful of fresh grated Parmesan occasionally which will melt into the broth...yum. Enjoy people!
-Jen

Springy Chard and Pasta Soup:

Ingredients
  • 2 TBSP extra virgin olive oil
  • 4 cloves garlic peeled and minced
  • 1 bunch Swiss chard roughly chopped
  • 1 8 oz package dried gluten free pasta (for this soup I like to use a good Italian brand corn pasta in a fun shape. They tend to hold up well in the broth).
  • Juice of one lemon
  • 5 cups gluten free vegetable broth
  • Himalayan pink or sea salt and fresh ground pepper
Instructions
  1. Start by cooking the pasta according to the directions on the package, rinse with cool water to stop cooking and set aside.
  2. In a large soup pot, saute garlic in the olive oil under medium heat until barely golden. You want to make sure it doesn't brown since it will make the soup a bit bitter. Once the garlic is golden, (about 2-3 minutes), add vegetable broth and heat gently under medium heat.
  3. Add the chard to the broth mixture and stir until wilted.
  4. Add the pasta and heat until soup is hot.
  5. Lastly, stir in the fresh lemon juice and salt and pepper to taste.
  6. Serve with fresh grated Parmesan if desired.
Serves 4