Merry Mac & Cheese

Who says that the gluten-intolerant can't enjoy one of America's favorite comfort foods during the holidays - Macaroni and Cheese?!

I think I may make the best homemade Mac and Cheese on the planet - and it's gluten-free. For the holidays, add some Christmas color by folding in or laying the noodles and cheese sauce with a your favorite red. white and green veggies, lightly sauteed. I call this version Merry Mac and Cheese. This dish is a great way to get your kids to eat more veggies!

This recipes does have some dairy, as I won't give up real cheddar cheese (soy cheeses are no substitute in this case). So, for those that are also lactose-intolerant, who don't want to give up their mac and cheese, consider taking the enzyme supplement lactase. I find that soy cheese is tasteless and doesn't melt the same as regular cheese, but give it a try, if real cheese is absolutely not an option for you. Let me know how it turns out.

Ingredients (I like to double this recipe. If you do, remember not to double the salt):

1/2 pound medium or sharp Cheddar Cheese, cubed
4 tablespoons Butter (or butter substitute)
4 tablespoons all-purpose, gluten-free Flour*
1 teaspoon Vegetable Bouillon
1/2 teaspoon Onion Powder
1/4 teaspoon Dry Mustard
1/2 teaspoon Cayenne Pepper
Dash of Nutmeg (freshly grated is best)
1-1/2 teaspoon Seasoned Salt (I love using Herbamare; watch out for MSG in seasoned salts)
2 cups Milk Substitute (I use Rice Milk or Coconut Milk - original (neutral flavor))
1 8-ounce package of Quinoa Elbow Macaroni (I find that rice noodles tend to get mushy, but not the quinoa noodles - they stay firm)
Paprika for the top garnish
Mix of red, white and green vegetables to stir in or layer is optional*

Directions:

1. Preheat the oven to 350-degrees.
2. If including colorful vegetables, chopped and lightly saute mixture with a little olive oil or butter (substitute).
3. Cube the cheese into 1/2-inch cubes and set aside in a bowl.
4. In a large sauce pan, melt the butter, blend in the *gluten-free flour mixture*, the seasonings and bouillon (if cubes, crumble first; if paste, blend first with butter).
5. Over low-heat blend and stir mixture until smooth and it starts to bubble. Do not let it brown.
6. Remove from the heat and stir in the milk.
7. Return to the heat and bring to a boil, stirring continually. Add more milk, if too thick. Once the desired consistency is reached, reduce the heat to low and add in half or all the cheese. If you use half the cheese, the other half can be layered along with the *lightly sauteed vegetables or only the cheese.
8. Stir the cheese sauce until all the cheese is melted.
9. Cook the macaroni noodles according to package directions (add a little oil to the water, and stir to keep them from sticking together), drain and rinse.
10. In a "buttered" casserole dish, large enough for a single or double batch (picture here is a double batch), layer half of the macaroni noodles, sprinkle remaining cheese if you didn't add it all to make the cheese sauce, along with the sauteed vegetables. Pour half the cheese sauce evenly over the first layer of noodles (and vegetables).
11. Layer the remaining noodles, evenly pouring the the remaining cheese sauce over all. 
12. Garnish with paprika.
13. Bake the Mac and Cheese in a 350-degree oven for 30-40 minutes for a single batch and 40-50 minutes for a double batch.
14. One batch serves 6-8.

* Gluten-Free All-Purpose Flour Mix

Blend together the following ingredients and store in an air-tight container:
2 cups Rice Flour
2/3 cup Potato Starch
1/3 cup Tapioca Flour

Festive Gluten-Free Quinoa Salad

Very exciting news! Our daughter Effie gave birth to a beautiful baby boy this past Wednesday, on December 15th.

Besides caring for our two year old "big sister" granddaughter, I wanted to make a nutritious meal for the family to enjoy when they returned home from the hospital.

I slightly modified the "Southwestern Quinoa Salad Recipe" I saved from the blog A Chic Life. It seemed like a versatile offering; one they could enjoy as a main entree and serve the next day as a side dish. Although the perfect salad for summertime meals, this quinoa salad is also a colorful, flavorful and festive contribution to any luncheon, dinner or potluck during the holidays. And it's gluten-free!

Ingredients:

• 1 cup quinoa, dry and uncooked
  
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 cup frozen corn
  
• 1 green bell pepper, seeded and chopped
• 1 jalapeno, seeds, minced OR 1 small can of diced jalapenos (mild or hot)
• 1 small jar of pimentos
  
• 3 tbsp fresh cilantro, chopped
  
• 2 limes, zested and juiced
• 1/4 tsp garlic, minced
• 1/3 cup extra-virgin olive oil
• 1 tsp salt
• 1/4 to 1/2 tsp cayenne pepper
• 1 tsp cumin
• 1/2 tsp chili powder

Directions:

1. Rinse the quinoa and combine with the 2 cups water in a medium pot.
   
2. Bring quinoa to a boil and simmer on low heat till the water absorbed and the quinoa is tender, about 20 minutes. Stir occasionally to keep from sticking to the pot. Cool.
   
3. In a large bowl, mix the cooled, cooked quinoa, black beans, bell pepper, corn, jalapeno, and cilantro to combine.
   
4. In a smaller bowl, whisk together the lime zest, lime juice, extra-virgin olive oil, garlic, salt, cayenne pepper, cumin, and chili powder.
   
5. Pour dressing over the quinoa salad and stir gently to combine.
6. For best flavor, cover and refrigerate for at least an hour before serving.

Enjoy!

Female Nomad and Friends by Rita Golden Gelman Virtual Tour

My book review scheduled for Monday, June 7th, for the Female Nomad and Friends by Rita Golden Gelman Virtual Tour and other information is rescheduled to post on June 15th and will include details about the author's launch party and book signing, which I attended in Seattle this past Friday, on June 4th.

Meanwhile, here are two recent and related blog posts about the launch of Rita Golden Gelman's new anthology/cookbook Female Nomad and Friends: New Anthology/Cookbook and Global Dinner Invitation and Connecting Through Food - Sea Bass with Red Quinoa Salad.

Be sure to read the other book reviews scheduled from June 7th through July 2nd on the Female Nomad and Friends by Rita Golden Gelman Virtual Tour.

As my Finnish Grandfather would say, "Come Soon Back!"

Connecting Through Food - Sea Bass with Red Quinoa Salad

This past week, I was in Seattle to meet with my friend Rita Golden Gelman, the author of Tales of a Female Nomad, Living at Large in the World to talk about her non-profit organization Let's Get Global, celebrate her new anthology-cookbook Female Nomad and Friends, Breaking Free and Breaking Bread Around the World, and to attend her launch party and book signing.

While in town, my husband and I had the opportunity to see our dear and very precious friend Kimberly Lockard Ness not only at Rita's author event at Ravenna Third Place Books in Seattle, but Kimberly invited us to come to her home in Milton on Saturday afternoon for a late lunch on her sun-lit deck, as we were heading back south towards home.

Our time with Kimberly was absolutely delightful and lunch was fabulous - we were greatly blessed and nourished body, soul, and spirit! I asked Kimberly is she would be interested in writing something about our lunch together and share her recipes with us on my food blog.

Here are Kimberly's personal reflections and recipes for Sea Bass served with Quinoa Salad:

I’ve recently passed through a major surgery and am learning and seeking new, fresh and healthy foods to aid me in my recovery. I am focused on high protein and organic fare. My sweet friends from out of town (Lee Erickson and Cliff Bisch) invited me to join them at a book signing event in my city, where they would be attending. What an extraordinary event – so wonderful to meet old and new friends. A wonderful evening.

We planned a lunch at my house the next day, on their way out of town. I knew Lee was also focused on fresh, healthy, gluten free organic eating and I planned a sea bass and quinoa salad menu. I noticed at Trader Joe’s a new kind of quinoa that I’d never seen – Red Quinoa. And on the back of the box – this recipe!! So I take no credit, except that I added the organic greens and couldn’t find fresh corn to roast so I used a can of organic corn. All the ingredients I chose were organic. The recipe called for Cilantro Salad Dressing, which I couldn’t find so I chose a Tarragon Dijon Vinaigrette at QFC instead. It was really good.

The thing that makes food so wonderful is the hearts you get to experience along with it. I am always amazed and so very grateful when I participate in breaking bread with others and see how open communication and sharing of hearts is facilitated through eating. I believe there must be a spiritual restoration that happens in our hearts, as we corporately fill our bodies with wholeness and purity in all of its forms. Everything we do and say on this earth has the potential lead us into the presence of God, to mirror his design for our lives, and aid in fulfilling a purpose for His glory.

Sometimes it’s difficult to see it when you are in the middle of a dark season, but I often look behind me and see what He’s done in my life after it’s happened and more times than not, there was someone there alongside me enjoying a meal, a flower, a moment of time together with me. Glorious days, bright days await us and my story today with Black Beans and Red Quinoa is about how our dark days (those Black Beans) can pass through the blood of the Lamb (that Red Quinoa) to a brighter day with loved ones to share our experiences with on this journey.

Black Bean, Roasted Corn & Avocado Salad on a Bed of Red Quinoa and Greens

Ingredients:

1 cup red quinoa, cooked with broth
2 cups vegetable broth... See More
1 15 oz. can black beans, drained/rinsed
2 cups roasted corn kernels
1 avocado, cut into ½ inch pieces
1 pint grape tomatoes, halved
½ cup red onion, diced
¾ cup Tarragon Dijon Vinaigrette Dressing (QFC)
½ bunch cilantro, chopped
¼ cup olive oil
Zest of 1 lime
Sea salt and pepper
2-3 cups organic greens of your choice

Directions:

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing and toss gently. Add salt, pepper and lime zest to taste. Add ½ of cilantro and gently toss once more. Set aside.

When quinoa is cooked, toss with olive oil; add salt and pepper to tast. Set aside to cool. When read to serve, spread greens on serving platter, spread quinoa on top of greens, and top with corn and bean mixture. Garnish with remaining cilantro.

Serves 6 as a side dish.

I believe that Kimberly baked the Sea Bass in a 350-degree oven for 15-20 minutes. The fillets were baked in olive oil in au gratin dishes topped with a freshly ground lavender-pepper blend.

We LOVE you, Kimberly! Thank you for sharing your heart, your food and your home with us!

[If you also like to connect with others through food, Rita invites YOU to join her Female Nomad and Friends Global Dinner Party "Connecting Through Food" on June 18th, which will be taking place all over the world in our homes. For more information, go to Rita's website or her Facebook Female Nomad fan page.]