Pizza -- Gluten-free

This pizza is a meal in itself with so many veggies that a salad isn’t necessary. Eat it with a fork, as picking it up in your hands could be disastrous.

Pizza is one of those foods I crave. I have discovered that most gluten-free pizza crusts are tasteless and one must include the flavor of several toppings to make it enjoyable.

Make or buy a gluten-free pizza crust  

I much prefer making my own pizza crust from a store-bought mix, but when time is short I resort to buying one in the frozen food section in a health food store.

 Toppings

Eggplant – 2 small or one large -- Wash, peel outer skin in 1” wide strips lengthwise. When you are done, the eggplant will have stripes. Cut off stem and end, and slice into ¼” round slices, and place on a greased cookie sheet. Brush lightly with olive oil and bake at 350° oven for 10 minutes, then with a metal spatula turn and bake for ten more minutes until the slices are soft but not mushy.

Sweet Italian Turkey Sausage (gluten-free) 1 lb. – remove from casing, fry in some olive oil until cooked through and browned. Transfer to cutting board and chop to desired consistency.

1 Onion – peeled & chopped plus 6- 8 fresh mushrooms (optional), sautéed in a little olive oil until onions are caramelized and mushrooms are slightly browned.

1 Green Pepper seeded & chopped

1 Sweet Red Pepper seeded & chopped

2 - 3 LargeTomatoes seeded & chopped

2 - 3 Cups Spinach chopped into 1 inch pieces

1 Cup Feta Cheese crumbled

2 Cups Fresh Mozzarella Cheese cut into bite sized pieces

2 Cups Fresh Parmesan grated

Fresh herbs – basil, oregano to taste – or sprinkle dried herbs on top

Black pepper, garlic powder, or whatever you desire to add a bit more flavor. I tend to omit salt in most recipes and look to other ingredients to enhance the flavors.

Arrange evenly on 4 small or 2 large pizza crusts.

Bake at 425° on cookie sheets for about ten minutes or until cheese is melted and browned.  Transfer to cutting board, let cool for 2 – 5 minutes, slice, and enjoy.

Hearty Sausage Soup -- Gluten-free

A good soup stock makes this comforting dish with few ingredients taste great. It’s made with mashed potatoes, kale, sausage and stock. 

If you like thick soups then cut back on the broth. It’s healthy and hearty, and hits the spot on a cold winter night.

To make this gluten-free, check the label on the package of sausage and broth.

8 oz. to 1 lb. sweet Italian Turkey Sausage removed from casings and browned in a few tablespoons of olive oil. You may choose to use another type of sausage other than turkey.

4 – 6 medium red skin potatoes, peeled, cut, boiled, drained, and mashed (I add the water that I cook the potatoes in to the broth, making more liquid and not as thick).

1 to 2 cups of kale, washed and finely chopped in a food processor (substitute spinach or other favorite greens)

4 – 6 cups of soup stock or broth depending upon how thick or thin you like your soup (Turkey broth is great and blends well with the turkey sausage).

Salt & pepper to taste (Some sausage and soup stock can be loaded with salt negating the need to add it).

Combine all ingredients in a medium sized pot and bring to a boil. Add a few mushrooms, thinly sliced carrots, or some leftover veggies to your liking. Simmer for ten minutes until kale and other vegetables have cooked and serve.

Avocado Salad -- Gluten-free

This is a great salad to take on a kayak trip. You’ll want to rinse off your hands when you are finished enjoying this wonderful lunch.

On our way to the Everglades National Park, we stopped at Robert’s Fruit Stand near Homestead, FL, and picked up this avocado salad and fresh mango to make a nutritious meal. With a little trail mix we had plenty to sustain us through an active day.

Avocado Salad

Halve and pit an avocado. Then without breaking through the tough outer skin, cut through the soft green meat of the avocado in about ½” to ¾” parallel lines. Then cut lines in the other direction, 90 degrees to the first ones. This will allow you to easily scoop out the avocado when it comes time to eat it.

Sprinkle with lime juice (Key Lime juice is great if you have it).

Chop a ripe tomato into bite sized pieces and place in the center of the avocado where the pit had been.

Optional:  Top with a little chopped Cilantro and green onion.

Drizzle with a bit of your favorite salad dressing. We used Caesar salad dressing.

Pack in a liquid tight container with a spoon if you are traveling and keep cool. Enjoy!

Avocados are high in fiber, Vitamin B, and fat (unsaturated).

Nutritional Information about avocados from the Tropical Fruit Growers of Southern Florida

Apple & Pumpkin Vinaigrette -- Gluten-free

It's a good time of year to focus on things that are green - like salads. I read recently that most prepared salad dressings that we buy in the store have ingredients that are not good for us. What next?!!

Pumpkin and apples seem to complement each other, so when I found Pumpkin Seed Oil (from the Styrian area of Austria) in my search for alternatives to prepared, bottled salad dressings, I thought this might make a nice combo. I was so pleasantly surprised with the taste that I was able to overlook the cost of the oil, $14.99 for 8.5 oz. The ease of preparation also added great value.

I combined the ingredients in a small cream pitcher. Though cruets look lovely they are so hard to clean -- even in the dishwasher. This vinaigrette can easily be stirred, not shaken, and spooned over the salad to one's liking. Bottled salad dressings seem to flow out so fast.

Spicy salad dressings mask the delicate flavors of veggies, where this one enhances them.

Recipe

Pour 3 Tablespoons of apple cider vinegar into a small pitcher or cruet and add ½ Cup Pumpkin Seed Oil. Spoon lightly over a mixed green salad. Enjoy!

Mango Salsa Salad Dressing -- Gluten-free

This recipe comes from Jennifer and is wonderful for dressing up a simple salad of a few ingredients. She used spinach, avocado, and cantaloupe for this salad, and the tangy flavors of the dressing give it a unique and interesting flavor. Plus the colors jazz it up and give it visual appeal -- an important aspect of any meal.

1 mango, peeled and chopped

1 jalapeño pepper, seeded and chopped finely

3 plum tomatoes, seeded and chopped

1/2 sweet orange pepper, seeded and chopped

4 tbsp Chives, chopped finely

Juice and zest of one lime

2 tbsp. grape seed oil

1/2 tsp kosher salt

Mix above ingredients in a bowl. Leave for 30 minutes at room temperature to allow flavors to blend. Serve with tortilla chips or spoon over a bed of spinach and add sliced avocado.

Fresh & Colorful Green Bean Salad -- Gluten-free

Green beans are sweet and crisp, fresh from the garden this time of year. Steamed, raw, or 
partially cooked and added to a salad, as in this recipe, they are delightful and abundant at farmers’ markets as well. Purple cabbage, feta cheese, and walnuts add color, texture, and contrast, making the taste and presentation of this dish interesting and unique.

My mother told me that if you massage cabbage with your hands just until it begins to wilt it will taste much better. I am often tempted to skip that step of preparing fresh cabbage because it’s a bit messy and takes extra time. But I am more satisfied with the taste when I do.  Kale is a member of the cabbage family and tastes much better as well when massaged.

This is one of my favorite recipes – even in winter when fresh green beans are available. It was inspired by one I found in the book in RAISING THE SALAD BAR, by Catherine Walthers (Lake Isle Press, NY, 2007).

Salad:

1 lb fresh green beans

1 cup shredded or chopped purple cabbage

½ cup toasted walnuts

1/3 cup of crumbled Feta cheese (Blue cheese works well with this recipe too)

Steam the green beans about 5 minutes until tender but still crisp. Drain and run under cold water. Pat them dry – I pour them onto a clean terry dish towel to dry, thus saving half a roll of paper towels – and put them in a medium sized mixing bowl.

Slice and shred or chop enough red cabbage to make about a cup. Place in a bowl and massage with your hands for a about a minute until the cabbage just begins to look a bit wilted as this helps to take away any bitterness and improves the taste. Add to the green beans and mix.

Roast walnuts (whole or chopped) in the oven at 300° F for about 10 minutes or until slightly   browned or stir constantly for a few minutes in a dry fry pan over medium high heat.

Dressing:

1 tablespoon of lemon juice

1/8 cup of olive oil

Garlic powder to taste

Salt & pepper

Mix the lemon juice, olive oil, and garlic powder, add to the green bean mixture, and stir. Chill for an hour or until ready to serve. It can be refrigerated overnight. Add Walnuts and cheese and transfer into a serving bowl.

Harvest Stir-fry with Chicken -- Gluten-free

I think of this recipe in the spring and fall – the transition months. In the spring I have been souped and stewed out; by September I have had it with summer salads but still want to enjoy the beautiful array of veggies found among the weeds in my garden or more often at the local Farmers’ Market. This recipe offers both fresh colorful veggies with limited cooking time. Most of the prep includes chopping. All of the ingredients can be chopped ahead of time and stored in the refrigerator until cooking time. Or just cook the chicken and use one of those frozen bags of pre-chopped, stir-fry veggies found in the grocery store. If anybody asks, don’t tell.

2 – 3 tablespoons olive oil

3 – 4 pieces of skinless, boneless chicken breasts (1 ½ – 2 full chicken breasts), cut into bite sized pieces

1 cup hearty chicken broth (low salt) – more or less according to how thick you want the liquid (A bouillon cube in some boiling water will do, although it may be very high in sodium, and you should check to make sure it does not contain gluten).

2 tablespoons cornstarch

Pinch of salt

Pepper to taste

1 -2 tablespoons extra virgin olive oil

1 small tender summer squash, sliced thin

1 small tender zucchini, sliced thin

1 sweet red pepper, chopped

Sauté the summer squash, zucchini, and red pepper. Continue sautéing for 1 – 2 minutes so the veggies are still a bit crisp. Pour into heat resistant bowl, cover with foil, and set aside.

Wipe out the fry pan. Add 2 - 3 tablespoons of olive oil and heat on high until hot, then add the chicken and cook stirring until browned. You may have to sauté the chicken in a couple of batches. Sometimes I don’t have the patience or time to do this so the chicken does not brown, but it cooks and still tastes fine. Cook, stirring for about 3 – 4 minutes until the chicken is no longer pink on the outside. Add the scallions, celery, mushrooms and carrots, stirring and cooking a few more minutes until scallions are limp.

Add the broth, cornstarch, salt, and pepper. Lower the heat to medium low and stir constantly until the liquid has thickened to the consistency of thick soup. Add more broth if necessary to achieve the desired thickness.

Simmer on low heat for about 10 minutes or just until the chicken has cooked thoroughly, then add the veggies, stir, and heat just until hot. Serve hot in bowls or over rice.

Simple Sausage Soup -- Gluten-free

Warm up with this easy to make one pot simple supper when your schedule is tight and you 
are hungry for something hearty and nutritious. No need to add spices or herbs as they are already in the sausage.

In a medium sized pot, sauté until onions are soft and sausage is cooked:

2 – 3 tablespoons olive oil

1 small onion, peeled and coarsely chopped

2 stalks celery, cut into small pieces or coarsely chopped

4 -5 links of sweet Italian Turkey Sausage, squeezed out of casing and broken up (Check to make sure the brand you buy is gluten-free).

6-8 fresh mushrooms, sliced (optional)

Add and bring to a boil over high heat:

1 quart of hearty chicken or turkey broth (unsalted and gluten-free)

2 medium potatoes washed and cut into bit sized pieces

3 carrots peeled and cut into thin rounds

Cook until carrots and potatoes are soft but not mushy, about 10 minutes on medium heat.

Sprinkle with a little dried or fresh parsley.

Serve with whole fresh fruit or a green salad if you have the time and energy to make one!

Linguini & Clam Sauce -- Gluten-free

This is one of my favorite dishes any time of year. It’s fast and easy to prepare, and on a

night when I get home late I can fix this in about 20 minutes. Most of the ingredients are kept in the pantry with the exception of the grated Parmesan cheese. The original recipe I got from my mother and it called for a bottle of clam juice – which I seldom use. If it needs a little extra moisture I pour in a little chicken stock or a little bit of dry white wine.


Heat a pot full of water and boil gluten-free linguini. I use Quinoa pasta as it has a nice flavor. Follow directions on packet, being careful not to overdo the pasta. Drain, stir in about ¼ cup olive oil.


In a large fry-pan add and sauté:


½ stick of butter


1 – 2 large cloves of garlic (depending upon your taste), chopped – If you are short on time use garlic powder, but the taste is so much better with fresh.


Cool slightly and add:


4 cans (8 oz) chopped or minced clams including all of the liquid


Add water to each can of clams, about ¼ full, swish, and add water and any small bits of clam to the pan.


Sprinkle with 4 tablespoons of dried parsley flakes, stir until hot, but not boiling. If you overheat the clams they will become rubbery.


Add pasta to clam sauce and stir. Serve, digging down into the sauce to add plenty of clams to each serving, in bowls with a sprinkle of Parmesan cheese.


Serve with a green salad – a store bought salad often makes this meal even faster when time is short.


There is often plenty of salt in the clams and broth, and with a rich flavor from the garlic, adding salt is unnecessary.

Haddock Topped with Crab Meat -- Gluten-free

The inspiration for recipe came from several restaurant meals where I found the flavor of crab meat was disappointing because it was disguised by sauces. Crab meat has a delicate and lovely flavor. I tried to find a recipe that I thought would enhance the taste and finally came up with my own – baked Haddock smothered with crab meat that has been carefully heated in butter.

An added benefit of this dish is that it is easy to make and always a hit.

Serves  4

Ingredients

• 1 ½  - 2 pounds Haddock (or other white fish), about 4 - 6 fillets
• 2 tablespoons of mayonnaise or olive oil
• About 1 tablespoon of fresh lemon juice
• Garlic powder to taste
• 2 tablespoons of butter
• ½ pound of fresh cooked crabmeat

Line a baking dish with aluminum foil (it makes for easy clean-up), arrange the haddock on the foil in a single layer. Spread mayo or drizzle the oil on top of the fish. Squeeze lemon juice evenly over the fish and sprinkle with lightly with garlic powder. Bake at 400° F for 18 – 20 minutes.

Meanwhile, melt the butter slowly in a small saucepan. Add the crabmeat and gently heat, stirring frequently, until hot but not boiling. Do not cook the crabmeat, just heat it through.

To serve, place a fillet of haddock on a plate, top with ¼ of the heated crabmeat.

Serve with a sweet potato and a green veggie for color and nutrition.  I served this one last month  with asparagus and winter squash.

Fried Oysters - Gluten-free

A labor of love and patience 

Once in awhile I have a hankering for some fried oysters - gluten-free (in crumbs -- not batter). They are not available in restaurants, so, I recently took matters into my own hands and experimented. I took the knowledge of frying clams at a summer takeout restaurant decades ago and applied them here, and after a few tries, received rave reviews. It’s a bit messy and time consuming, but oh so satisfying!

Tip

Keep the frying temperature at 375° F or at a high enough temperature so that the oysters cook in about 3 minutes. When they turn brown, they are done. I tend to flip them but am not sure it is necessary -- the less handling the better. In restaurants the cook lowers the oysters or clams into the hot oil in wire baskets, but at home I use a spatula with holes, and/or tongs.

Recipe

1 pound of fresh shucked oysters, drained

In a shallow bowl  –  like a cereal bowl  – place:

1 cup corn flour (not cornstarch) -- approximate

In another small bowl or cup, pour:

½ cup milk (You may need to add a bit more).

In a food processor, place:

1 package of gluten-free table crackers, about 3.5 ounces, broken into pieces    (I used ½ package of Glutino crackers)

10 rice crackers

¼ cup cornmeal  -- optional

½ teaspoon Old Bay seasoning, a little salt and pepper

In a deep pot or fry pan, place enough Canola oil to completely cover the oysters, when they are submerged.

I purchased a small electric fry-pan which, unfortunately, did not have the temperature settings on the control. But with a little experimentation, I was able to determine the correct frying setting.

Prepare a large platter or two dinner plates with a double layer of paper towels on which to place the fried oysters as they come out of the fryer.

From right to left or vice-versa, set up the bowl of corn flour, the bowl of milk, the cracker mixture, the fryer, and the platter

with paper towels.

Heat the oil to temperature.

Place 4 – 5 oysters in the corn flour and gently turn them with your fingers until coated.

Then dip into the milk quickly and then into the cracker mixture, again turning them until coated. Your fingers will be caked with flour and cracker meal.

Carefully place 4 – 5 prepared oysters in the hot oil, so they are not crowded, and cook until lightly browned. If you are using a larger pan you may cook more oysters at a time.

Remove them from the hot oil with a metal slotted spoon or spatula, so the excess oil drips back into the fryer and place on the prepared platter.  Remove all oysters from the fryer, then repeat the process with another 4 – 5 oysters.  I place the platter of cooked oysters in a 200° F oven while cooking the remaining oysters, until all are done and ready to serve.

Serve with a little tartar sauce or sprinkle lightly with salt if desired.

Enjoy!

Sesame Chicken Salad - Gluten-free

This Sesame Chicken Salad - Gluten-free - is a great dish to use up leftover chicken or turkey. 

Ingredients

3 cups cubed chicken or turkey, cooked

1 Granny Smith apple, cored & cut into small or bite-sized pieces

½ cup dried cranberries or raisins

2 tablespoons sesame seeds or ¼ to ½ cup chopped walnuts

Optional:  2 scallions and or a stalk of chopped celery

Combine all ingredients in a bowl and mix well.  Add the dressing, pour over chicken mixture and stir until all ingredients are coated. Refrigerate for two hours and serve with a green salad.

Dressing

1/3 cup sesame oil

2 tablespoons white wine vinegar

1 – 2 tablespoons cranberry apple chutney

Roasted New Potatoes & Green Beans with Herbs -- Gluten-free

Fresh new potatoes are always a crowd-pleaser and can be combined with green beans and herbs that are so readily available at farmers markets this time of year. The tubers are not only tasty but they supply important potassium, Vitamin B-6, magnesium, and lots of fiber. I enjoy the delightfully crispy ends of the green beans when they are roasted.

2 pounds new potatoes, cut into quarters or into bite sized pieces (the smaller the pieces the less cooking time will be needed)
1 pound green beans, washed, ends trimmed, and snapped in half
1 large green onion or 2 small, chopped
1 clove garlic, diced
2 – 3 tablespoons olive oil
1-3 tablespoons each of fresh dill and parsley, finely chopped
Pinch of sea or kosher salt and a sprinkle of fresh black pepper
(The more herbs, the less salt is needed for flavor).

Preheat oven to 375 degrees F.  In an extra large mixing bowl toss the green beans, potatoes, green onions, olive oil, garlic, salt and pepper together.

Grease a roasting pan or shallow casserole dish or line one with parchment paper (less scrubbing of the dish after roasting). Place the mixture in the pan and roast about 45 minutes to an hour, stirring after the first half hour, until potatoes are tender.

This dish can be made with carrots, asparagus, or other favorite veggie instead of or added to the green beans.

Spinach Kohlrabi Salad with Roasted Almond Oil – Gluten-free

This recipe was inspired by a love of kohlrabi, a mystery vegetable I discovered a few years ago in our weekly farm share. I had never seen it before, and was pleasantly surprised when the whole family gave it a thumbs up.  From the cabbage family, the taste and texture of kohlrabi are similar to a broccoli stem or cabbage heart, but milder and sweeter.  It can be eaten raw or cooked.  If you can’t find it for this recipe, simply replace with broccoli, cauliflower or cabbage for a sweet crunch.

Layer the following in a large salad bowl:

I package or bag of chopped, fresh baby spinach

1 kohlrabi, chopped into ½ inch pieces

3 celery stalks, chopped

3 carrots, peeled & chopped

1 bunch scallions, chopped

Handful fresh basil, chopped

Toast one cup slivered almonds until golden.  When they are still hot, pour over the veggies.  The heat will “cook” the scallions and basil and bring out their flavor.  (This step smells so good!)

Allow the almonds to cool on top of the veggies for at least 10 minutes.

When you are ready to serve the salad, add:

½ cup shredded fresh parmesan

3 tbsp roasted almond oil (any favorite oil can be substituted if needed, but the almond oil is what makes this recipe special)

3 tbsp balsamic vinegar

Kosher salt & fresh cracked pepper (to your liking)

Toss gently and enjoy!

Veggie Dip with Greek Cream Cheese & Herbs -- Gluten-free

Enhance the flavors in this Veggie Dip with Greek Cream Cheese & Herbs by using a spice grinder to reduce dried herbs and spices to a powder. I cleaned out a seldom-used electric coffee grinder and loaded it with minced onion and garlic powder and added them to this dip. If you don’t have a grinder, then you might want to mix this recipe up the day before so the flavors have time to be absorbed. A grinder is mainly for dry ingredients, and I would recommend chopping the fresh herbs with a sharp knife or in a food processor.

Greek Cream Cheese is a new product (to me) and I found the taste of it to be about the same as traditional cream cheese. It also has half the fat and calories as traditional cream cheese. If you don't tell anyone, chances are they won't know the difference, especially in this dip.

RECIPE

Place one package (8 oz) of whipped Greek Cream Cheese or traditional cream cheese in a medium sized mixing bowl.

Grind together and add to cream cheese:

1 Tablespoon minced onion

½ Teaspoon garlic powder

Finely chop and add to cream cheese:

1 Cup chopped chives (if dried, then reduce amount &  grind instead of chopping)

¼ Cup fresh chopped parsley (again, reduce amount and grind if you use dried parsley)

Mix herbs and cream cheese well and place in a serving dish. The mixture will be stiff – easy dipping for veggies or spreading on crackers but not so easy for delicate chips.

Refrigerate for an hour or two. This can be served immediately, but it tastes better if it has had a chance to sit for a few hours, or if you do not use a grinder, let sit overnight.

Other options:  Add half a package of frozen spinach, thawed and liquid squeezed out, a can of chopped artichokes, chopped olives – either ripe or green, a can of water chestnuts or pimentos, and/or other veggies or herbs of your choice.

*Nutrition Notes

In an 8 oz. package of Cream Cheese with Greek Yogurt compared to traditional cream cheese, the Greek has 45 calories per serving and thee traditional cream cheese has 80 calories. The Greek has 3 grams of protein, traditional has 2.  Greek, 20 grams of fat; traditional, 70.

Shepherd's Pie -- Gluten-free

Living in Maine, Shepherd's Pie is a popular comfort food, perfect for a winter supper. When I moved here, I asked several friends for their recipes and did countless Google searches.  After many experiments and combinations, this version is my family's favorite. (I've included steps for a lower-sodium version, and can assure you the pie will still have plenty of flavor.)

1 Vidalia onion, finely chopped

1 celery stalk, chopped

1 large carrot, chopped

2 cloves garlic, minced

olive oil

2 lbs. ground meat (I use a veal, pork, beef “meatloaf” mix but you can use ground turkey or ground beef)

1 tsp. curry powder

1 tsp. cumin

1 tsp. coriander

2 cups gluten-free beef broth (low sodium)

2 tbsp. cornstarch

3 tbsp. balsamic vinegar glaze

3 cups sweet corn (use frozen or fresh rather than canned for lower sodium)

6-8 yukon gold potatoes

1 cup whole milk

6 tbsp. butter (I always use Kate’s Homemade, another Made in Maine product and the BEST butter on the market, I think! Or, use unsalted butter for lower sodium.)

kosher salt (omit for lower sodium)

cracked black pepper

2 cups shredded sharp cheddar cheese (for lower sodium, use fresh parmesan)

Preheat oven to 375 degrees.

Peel and cube potatoes and place in a large stock pot. Cover with water and boil until tender.

While potatoes are cooking, sauté onion, celery, carrot and garlic in another large stock pot with about 1 tbsp of olive oil until tender.  Add ground meat, stir and cook until no longer pink. Add curry powder, cumin, coriander and ½ tsp. salt (omit salt for lower sodium).  Pour in beef broth and bring to a low bowl.  Combine cornstarch with about ¼ cup water and slowly add to the pan, whisking the meat mixture until it thickens.  Turn off the heat and stir in the balsamic vinegar glaze.

Pour the meat mixture into a 9X13 baking dish and layer the corn on top.

When the potatoes are done, drain the water from the pot.  Add the milk and butter and mash until desired consistency.  Do you like your mashed potatoes smooth or lumpy? Taste the potatoes and add kosher salt and cracked pepper to your liking.

Cover the meat and corn completely with the mashed potatoes.  Sprinkle the shredded cheese on top.

Bake uncovered for 35 minutes or until bubbly and golden on top.

Kale Salad with Golden Raisins -- Gluten-free

I was surprised at how tasty this kale salad was when I first tried it. My son made it at a recent family gathering, and I was impressed with its simplicity, texture, taste, and length of time it kept in the refrigerator. The key is to massage the kale for a minute after adding the dressing.

Use 10 ounce package of cut up kale or 1 bunch – Remove heavy part of stalks and cut into bite sized pieces. Place kale in a large bowl and massage to release the sweetness.

Mix well in a measuring cup:

Juice of 1 lemon – about 3 - 4 tablespoons

2 - 3 tablespoons olive oil

Sea Salt (contains less sodium than table salt) and a sprinkle of black pepper to your taste

Pour dressing over kale and mix well. Massage gently with fingers. Then place in a salad bowl for serving.

Top with golden raisins, cashews, sunflower seeds, scallions, and any other veggie or topping you desire.

My Mother's Jello Salad -- Gluten-free

I think Jello salads went out with wired telephones.* Both are still great.  Remember the lime green Jello salad with mini-marshmallows that inevitably showed up at pot luck suppers? It was like dessert.

This recipe is not quite as decadent and it has plenty of redeeming qualities with the carrots, nuts and fruit.

In a large bowl, combine and stir for 2 minutes:

1  4 oz. package of Jello with 1 cup boiling water

Add 1 cup cold water, stir, and let cool in refrigerator about 1 hour until Jello begins to set.

To the Jello, add and gently stir until combined:

2 cups grated or finely chopped carrots (about 2 medium sized carrots)

6 oz. can of crushed pineapple, well drained (Do not use fresh or frozen pineapple as the Jello will not set).

12 oz can of Mandarin oranges well drained

½ - ¾ cup chopped walnuts

You can add other ingredients, but make sure to read the instructions on the package that tell what items will prevent the Jello from setting up.

A few of my favorites add-ins or substitutions are fresh, chopped apples, cranberries, and celery.

Return to the refrigerator for two hours until set. Serves 6 - 8

* Wired telephones have a sound quality that is superior to the wireless phones of today.

Corn and Black Bean Salad -- Gluten-free

The fresh herbs in this salad add flavor without adding salt, making it a wonderful summer salad for those who need to watch salt intake. Serve it for lunch or to accompany a fish or chicken dinner.

1 (14 oz) can corn (low salt)

1 can black beans (reduced salt), rinsed

1 red bell pepper, cored, seeded, & chopped

1 carrot peeled and finely chopped

¼ cup red onion, finely chopped

½ cup chopped chives

¼ - ½ cup fresh cilantro or parsley, finely chopped

Combine all ingredients in a mixing bowl and stir well. You can add ½ - 1 cup leftover veggies such as cooked green beans if desired.

Dressing

Mix in a measuring cup and pour over salad.

Juice from 2 limes or about 5 – 6 tablespoons

4 – 5 tablespoons olive oil

½ teaspoon cumin (or to taste)

Black pepper to taste

Pinch of Cayenne pepper (optional)

Mix well & let refrigerate a few hours or overnight. Will keep refrigerated for about 5 days.

Cheese Pasta -- Gluten-free

This recipe is much easier to make than lasagna. My sister-in-law, Betsy, served this recently and I was so impressed I asked her if I might share it in this newsletter. She graciously said, "Yes. A recipe from my dear friend Andrea, who had three teenagers to feed. This was one of their favorite dinners.”

She also says, “I make two casseroles with this recipe -- one to eat and one to freeze for a no-cook meal another time.”

1 pound of ground turkey or lean beef

1 medium onion, chopped

1 large clove of garlic or powdered garlic to taste

1 16 ounce jar of your favorite spaghetti sauce (gluten-free)

1 12 ounce can of Italian chopped tomatoes

½ cup water

½ cup wine (optional)

6-8 ounces sliced mushrooms

1 pint sour cream (gluten-free) Most brands of sour cream are gluten-free, but check the label, especially for of the non-fat or low fat versions.

6 – 8 slices provolone cheese

8 – 12 ounces of mozzarella cheese (shredded or fresh)

12 ounces gluten-free medium pasta shells (3/4 of a 16 ounce package) or other type of pasta

Optional:

Finely chopped fresh herbs optional): oregano, basil, parsley

Sauté the meat, onion, mushrooms, & garlic in a large fry pan. Add chopped Italian tomatoes, spaghetti sauce, water, wine, and herbs.

Spread out half of the uncooked pasta in a large casserole dish (at least 9” x 12”). You may pre-cook the pasta if you prefer. I find gluten-free pasta cooks so quickly that it holds together better if it is not pre-cooked. I added the water and wine to this recipe for a bit more moisture to cook the pasta.

Cover with half of the sauce, then dot with all of the sour cream. Layer half the provolone cheese on top. Add another layer of pasta shells, cover with remaining provolone, and then meat sauce.  Sprinkle shredded mozzarella evenly over the top. Or slice fresh mozzarella and place evenly on top. It will melt together.

Bake at 400 degrees for 45 minutes or until hot and bubbling.