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

Scallops Provencal with Winter Squash Timbales

"Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love."  - Keith Floyd, ‘A Feast of Floyd’

What a delicious, sumptuous meal - light, but very satisfying with lovely flavors, texture and color.

Scallops Provencal

My favorite way of cooking scallops. Thank you to Ina Garten for Barefoot in Paris - Easy French Food You Can Make at Home. I adapted her recipe to accommodate my black pepper-free, gluten-free diet.

Ingredients:

1 pound large sea scallops, rinsed, pat dry and sliced in half horizontally

Sea Salt

Cayenne Pepper

All-purpose Gluten-Free Flour, for dredging

4 tablespoons (1/2 stick) unsalted Butter, divided into pats

1/2 cup Shallots (2 large)

1 clove Garlic, minced

1/4 flat-leaf Parsley, chopped

1/3 cup dry white Wine

1 Lemon, halved

Directions:

1. Sprinkle the scallops with salt and cayenne pepper, then toss with the flour. Shake off the excess flour and set aside on a plate.
2. Heat a large sauté pan on medium-high heat. Add 2 tablespoons of the butter and place the scallops in a single layer in pan and lightly brown on one side, then lightly brown on the other side. This takes no more than a few minutes in all.
3. Melt the remaining butter in the pan along with the scallops, adding the shallots, garlic, parsley and sauté for another couple of minutes, tossing the seasonings with the scallops.
4. Add the wine, continue cooking for only another minute. Taste for seasoning.
5. Serve hot with a fresh squeeze of lemon on each serving.
6. Serves 2

Winter Squash Timbales (a dish formed in a mold or ramekin)

Thank you to my daughter for sharing this recipe, which she gleaned from The Vegan Table (page 236). A wonderful fall and wintertime side dish that is colorful, textured and nutritious!

Ingredients:

2 cups winter Squash, cut into 1/2-inch cubes

2-1/2 cups Vegetable Stock (I use vegetarian bouillon and water)

1 cup Arborio Rice (do not rinse, and stir often)

1/4-1/2 teaspoon Sea Salt (depends how salty vegetable stock is)

1 tablespoon Olive Oil for sautéing 

1 large yellow Onion, finely chopped

1 teaspoon minced Garlic

2 tablespoons fresh Parsley, finely chopped

1 teaspoon fresh Thyme, finely chopped

2-3 tablespoons of sun-dried Tomatoes, finely chopped

Cayenne Pepper to taste (or Black Pepper)

1/4 cup Pine Nuts, toasted for garnish (optional)

Kale, washed, dried, chopped and steamed or sauteed

[Note: I used my food processor for the onion, then again to chop the garlic, parsley thyme, sun-dried tomato together. Worked nicely and saved time.]

Directions:

1. Lightly oil 4 ramekins, or oven-proof bowls or pans that can hold 1-1/4 cups.
2. Steam cubed squash until tender (10-12 minutes). Place in a medium to large mixing bowl.
3. In a large sauce pan, bring to a boil the rice in the vegetable stock. Add salt. Cover and reduce heat to low, cooking until the rice is tender, for about 20 minutes. Some liquid should remain. Stir often. Arborio rice becomes very thick.
4. In a large sauté pan, heat the oil on medium heat. Add the onion, sautéing until it starts to turn golden brown and translucent (about 5 minutes). Add the thyme, parsley and garlic and sun-dried tomato mixture, cooking another couple of minutes, then stir in the cooked squash. Remove mixture from heat.
5. To make the timbales, place 1/4 of the vegetable mixture in the bottom on each ramekin - pressing down gently to compact. Top with rice, once again pressing down to compact.
6. When ready to serve, run a knife along the inside edge of the ramekins and invert each one atop a bed of freshly steamed or sautéed kale on each dinner plate.
7. Garnish with the pine nuts and black pepper optional. I use Cayenne.
8. Serve as a side dish with Scallops Provencal. 

Bon Appetit!

Asparagus Vinaigrette

What to do with a lovely bunch of asparagus? Serve with Hollandaise sauce? I could, but I don't want the calories. No. I made a tasty vinaigrette to drizzle over lightly trimmed and steamed asparagus. No need to marinate the asparagus in the vinaigrette, but you certainly can.

I recommend buying asparagus with firm stalks and tips. Depending on the thinness or thickness, steam the stalks 6-8 minutes to serve al dente. This vegetable side dish or salad alternative is crisp and bursting with fresh, zesty flavor.

Ingredients:

1-2 bunches of asparagus
1/2 teaspoon Dijon mustard
1-1/2 tablespoon Champagne or white wine vinegar
Pinch of sugar
Freshly ground black pepper or cayenne to taste
3 tablespoons extra virgin olive oil
1 teaspoon fresh lemon zest
1/2 teaspoon tarragon, finely chopped

Directions:

1. Trim and steam asparagus for 6-8 minutes or boil in salted water until bright green, about 3 minutes and plunged into an ice water bath. Drain well and pat dry and place or serving platter.
2. In a small bowl, whisk together the mustard, vinegar and sugar. Add salt and pepper to taste.
3. Add the oil in a small stream, whisking until all is well-blended.
4. Whisk in the lemon zest and tarragon until all is emulsified.
5. Drizzle the vinaigrette over asparagus and serve.

Serves 4

If you don't have wine vinegar, lemon zest or tarragon on hand, you can make this classic vinaigrette dressing:

Ingredients:

2 tablespoons vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoons olive oil

Directions:

1. Combine the first four ingredients.
2. Gradually add the oil, whisking until all is emulsified.

Makes 1/2 cup.

Spanish Rice, without the rice.

After an afternoon of biking and walking, I worked up an appetite. I wanted something refreshing, yet filling... and quick. I had all the ingredients on hand to make Spanish Rice with fresh, organic produce. It took all of 15-minutes. And, did I say it is absolutely delicious?!

Ingredients:

2 cups of grated jicama
10-12 ounces, fresh or thawed kernel corn
2 tomatoes, chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2-3 green onions, chopped
1 avocado, pitted, peeled and chopped
1/8 cup extra virgin olive oil
1 teaspoon sea salt

Directions:

1. Combine all the ingredients and mix well.

Serves 4-6

Adapted from the cookbook Rawsome! Page 209

Spiced Basmatic Rice Pilaf

Where did the day go? I looked up from my computer and it was pitch black outside. I planned on making this dish tonight, but I wanted to whip up something quick.

My solution for "quick" was to streamline the cooking time of this recipe by using the two cups of cooked rice I had in the refrigerator, albeit brown rice. I cut the spice quantities in half and added only enough vegetable stock to rehydrate the rice. While I was sauteing the onion, garlic and red pepper (extra ingredient) in my wok and was mixing in the other ingredients, cauliflower was cooking in my vegetable steamer and served on the side (an option would be to toss bite-size pieces of the steamed cauliflower with the rice). We ate in about 20-minutes. Simple, tasty, satisfying and nutritious!

This recipes comes from my challenge cookbook The Gluten-Free Vegetarian Kitchen by Donna Klein on page 120.

Ingredients:

2 tablespoons canola oil ( I used olive oil)
1 medium onion, chopped
1 large clove of garlic, finely chopped
1-1/2 cups basmati rice (I used brown rice and it was very good)
2 teaspoons cumin seed (I used cumin powder)
1 teaspoon turmeric
1/4 teaspoon chili powder, gluten-free
2 cups low-sodium vegetable broth, gluten-free
1-1/2 cups frozen peas

Directions:

1. In a deep-sided non-stick skillet (or wok) with a lid, heat oil over medium heat.
2. Add the onions and stir for 3 minutes. Add the garlic and stir for 1 minute.
3. Add the rice, cumin, turmeric and chili powder, stirring for 1 minute.
4. Add the broth, peas, salt and pepper. ( I prefer adding the peas just before serving so they are warmed through and green).
   
5. Bring to a boil over high heat, then reduce the heat to simmer and cover for 15 minutes or until the rice has absorbed the liquid.
6. Fluff the rice and serve hot.

Serves 4-8

Sweet Potatoes with a Tropical Twist

Sweet Potatoes with a Tropical Twist is a lightly-fruited alternative to the heavily-candied , syrupy, marshmellowed sweet potatoes of Thanksgivings Past, which  will hopefully encourage some of you who don't like the traditional recipes to enjoy sweet potatoes not only during the holidays, but year round.

Ingredients:

24 ounces of fresh or canned organic, sweet potatoes or yams
3 ripe bananas
1 teaspoon cinnamon
1/2 teaspoon salt
1-2 teaspoons brown sugar
1/4 cup macadamia nuts, chopped fine
4-8 ounces of pineapple, tidbits or crushed
1/4 cup corn flakes (or gluten-free flaked cereal)
1/8 cup coconut, shredded (optional)
1/4 cup melted butter

Directions:

1. Buy local, and use as many fresh and organic ingredients as possible.
2. Cook sweet potatoes until tender, if using fresh.
3. Preheat oven to 350-degrees.
4. Mash sweet potatoes, bananas, cinnamon and salt.
5. Spread pineapple in the bottom of the baking dish; layer mashed mix next and top with a thin layer of brown sugar, and top that with a mix of nuts and corn flakes (shredded, sweetened coconut an option).
6. Pour melted butter over the top.
7. Bake for 45-50 minutes.

Serves 4-6.

Wild Mushroom Risotto

I'm getting a bit ahead of myself, but using a tab of butter and the last of the chanterelle mushrooms from our most recent local foraging excursion in nearby woods, I added oyster mushrooms from the market to the saute pan and folded them into the risotto just before serving.

Near the end of cooking the risotto as I was stirring in the vegetable stock by the ladle full, it dawned on me that I can actually video tape some of my cooking adventures... only after two months into blogging did I think of this. The "duh!" factor in my life can be stunning at times.

Here is a rather primitive first-attempt at recording myself as I 'm cookin' in the kitchen, quickly discovering how challenging it is to stir food and talk at the same time, followed by a list of the ingredients and the directions for making wild mushroom risotto:

Ingredients:

2 cups of wild mushrooms, sliced or coarsely chopped or 2 packages of dried mushrooms, hydrated
1 quart vegetable or chicken stock
1 tablespoon olive oil
1 large onion, finely chopped4 celery stalks finely chopped
3 cloves garlic, minced or finely chopped
1-3/4 cups Arborio rice (risotto)
1-1/2 cups dry white wine
1 tablespoon butter
Salt and pepper to taste
Freshly grated Parmesan cheese

Directions:

1. If the mushrooms are dry, put them in a glass or ceramic bowl and cover with 2 cups of hot water.
2. While the mushroom hydrate, pour the stock into a medium saucepan and warm on low heat.
3. When cleaning fresh mushrooms, wipe away any particles with a soft cloth or a soft bristle brush used for basting or painting.
   
4. In a large saucepan, heat the olive oil and add the garlic, onion and celery until soft.
5. Turn up the heat and add the rice to toast for about 1-2 minutes.
   
6. Add the wine and stir the rice until the wine is nearly evaporated.
7. Add the stock by the ladle full (about 1/3 cup)
   
8. Continually stir the risotto; do not leave it alone to cook.
9. As you stir and the liquid and it evaporates, continue to add the stock until all is absorbed.
   
10. After 15-20 minutes, taste the risotto to see if it is completely cooked.
11. If the risotto needs more liquid and time, add more stock or water (use the water dry mushrooms soaked in).
12. When the risotto is fully cooked, it is slightly al dente. 
13. After you remove the risotto from the heat, you can stir in the raw or lightly sauteed mushrooms and butter.
14. Season with salt and pepper to taste. 
15. Spoon into bowls or as a side dish on a dinner plate, garnished with freshly grated Parmesan cheese.

Serves 4-6

You can make an infinite variety of main entrees and side dishes with risotto, based on what ingredients are seasonally available and your choice of herbs and spices. For tips, listen to Taking The Risk Out Of Risotto by Susan Russo on NPR.

I received my Slow Food Eugene e-newsletter today. Tom Barkin writes, "We came across a delightful Thanksgiving piece, Back to the Land - The Pursuit Of Happiness Blog by Maira Kalman in the New York Times. Although we are already looking forward to the winter holiday season, it is worth taking a moment to read." Delightful read; great photos, too.

Sautéed Parsnips & Carrots with Agave

Thanks again to Effie for contributing another wonderful new addition to our family's traditional Thanksgiving meal. I absolutely love parsnips!

Ingredients:

2 tablespoons extra-virgin olive oil
1 pound each of carrots and parsnips, peeled and cut into 4-inch sticks, cubed and/or diagonal slices
Sea Salt (or coarse kosher salt) and pepper to taste
2 tablespoons (1/4 stick) butter
1 tablespoon blue agave sweetener or honey (wildflower) 
1 tablespoon fresh rosemary, chopped (optional)


Directions:

1. Heat the oil in a large skilled over medium-high heat.
2. Add the carrots and parsnips.
3. Sprinkle with salt and pepper.
4. Sauté until the vegetables begin to brown at the edges, about 12 minutes.
5. Add the butter and agave sweetener to the vegetables.

Notes: (1) This recipe can be made a day ahead, covered and chilled. (2) For those who have never seen, eaten or cooked a parsnip, click here. (3) Rosemary is a wonderful, aromatic herb, but we prefer this dish without it. (4) If you are planning on sharing your meal with your baby or toddler, I suggest you read this warning about giving honey to babies.



Serves 6-8

Butternut & Acorn Squash Casserole

Having one butternut and two acorn squash left from our garden harvest, I incorporated them into our Thanksgiving menu as a side dish in lieu of serving our traditional candied sweet potatoes. We all loved the not-too-sweet flavor and lightness of this casserole so much that we have decided to add it to our list of family holiday favorites.

Ingredients:

3 cups butternut and/or acorn squash, mashed
1/2 cup white sugar
2/3 cup butter, softened
2 teaspoons vanilla, divided
2 eggs, well-beaten

Topping:
1/2 cup brown sugar
1/2 stick butter
1/3 cup flour (gluten-free: use rice flour)
1/2 cup pecans, chopped

Directions:

1. Place halved and seeded squash face down on a foiled baking sheet in a 350-degree oven.
2. Bake about 45 minutes.
   
3. Remove from the oven and cool before handling.
4. Scoop out the flesh of the squash and mash in a medium-sized bowl.
5. Add to the bowl: white sugar, butter and 1 teaspoon vanilla.
6. Beat the remaining 1 teaspoon vanilla and eggs until well-blended.
7. Add the eggs to the squash and thoroughly combine.
8. Place the mixture in a greased 1-1/2 quart casserole dish.
9. Combine the topping ingredients, mixing well, and crumble on top of the squash.
10. Bake at 350-degrees for 45 minutes.

Serves 6 - 8.

Wine-Curried Fruit for the Holidays

An elegant casserole to serve dinner guests. I baked this fruit medley to take as a buffet side dish for a holiday party we attended and for the day-after-thanksgiving feast this year. It was a big hit both times!

Ingredients:

2 Bananas
1- 29 oz. can of Peaches, halved
1 - 26 oz. can of Pears, halved
1 - 20 oz. can of Pineapple, chunks
2 - 6.5 oz. cans of Mandarin Oranges
1 - 8 oz. jar of Maraschino Cherries
1/2 cup Butter (1 stick), softened
1/2 Brown Sugar
1 tablespoon Cornstarch
1/2 cup Dry White Wine
1 teaspoon Curry Powder
Pecans, chopped or halved (optional)

Use as many organic ingredients as you can, when making this recipe. Check with your local natural foods market for their selection of organic canned products.

Directions: 

1. Diagonally slice the bananas in 1-1/2 inch chunks.
2. Drain the juice from all the other fruit and arrange all in a 2-1/2 quart baking dish.
3. In a sauce pan, combine the sugar, softened butter, cornstarch, wine and curry powder and cook, stirring continually, until it begins to thicken.
4. Pour the sauce over the fruit.
5. Bake uncovered in a pre-heated 350-degree oven for 15-20 minutes.
   
6. Serve hot.

Serves 12-14

Creamy Polenta

Polenta is a very versatile staple to incorporate into your meals. Depending on what you add to it, you can dish up a tasty sweet or savory accompaniment to any breakfast, lunch or dinner meal or serve as a dessert.

Ingredients:

Salt, to taste
5 cups chicken stock or water
1⁄4 cup heavy cream
2 tablespoons butter or olive oil
Freshly ground black pepper or cayenne, to taste
1 cup stone-ground yellow cornmeal
4 ounces cream cheese, mascarpone or ricotta, at room temperature
Milk or water, for the consistency you desire
1/2 cup finely grated Parmesan or Pecorino cheese
Herbs (optional), season to taste

Directions:

In a large, heavy saucepan, bring 5 cups of salted water to a rolling boil. Add the butter, cream, salt and pepper. Whisking constantly, pour the cornmeal into the water in a steady stream until all is combined. Continue to whisk until you are sure there are no lumps of unincorporated cornmeal. Reduce the heat to low, cover, and cook 20 minutes, uncovering frequently to stir.

Stir the mixture until thick and creamy, with no taste of rawness, an additional 20 minutes or so. Season to taste with salt and pepper, add the Parmesan, cream cheese and serve, garnished with the grated cheese.

To Serve Bolognese: stir in leftovers and top with one of your favorite sauces.

To Serve as Dessert: instead of adding cheese cheese, add cinnamon and vanilla for a rice pudding taste. Serve warm topped with ice cream or fruit (fresh or compote).

Notes: Cornmeal: Bob's Red Mill Corn Grits. Cooking Directions from: Emeril Lagasse.

Fasolakia Fresca - Fresh Green Beans

Fasolakia Fresca is sure to become a favorite, and an alternative to the traditional green bean casserole during the holidays.

This recipe comes from my 1982 edition of Greek Cooking in an American Kitchen, page 169. Back then our family attended the annual Greek Festival that was held near the University of Washington campus at the St. Demetrios Church. The cookbook is their publication; recipes contributed by parishioners of the church; tested and selected by the cookbook committee.

 
Use as many fresh, local and organic ingredients as you can, when making this recipe.

Ingredients:

2 pounds Fresh Green Beans
1/2 cup Olive Oil
1/3 cup Butter
2 medium Onions, thinly sliced
16 ounces Tomatoes (fresh or canned)
2 tablespoon Tomato Paste
1 cup Water
1/2 cup Parsley, chopped
1 teaspoon Sugar
Salt & Pepper to taste

Directions:

Wash and cut the green beans and drain.

1. In a deep skillet, heat the olive oil and butter; saute onions until soft.
2. Add the tomatoes, tomato paste, water, parsley, sugar, salt and pepper; bring to a boil.
3. Add the green beans; cover and cook over medium heat until beans are tender.
4. As an option, you can add carrots and/or potatoes.

Serves 6-8

Vegetable Strata

This festive vegetable medley is one of my family's favorite side dishes. Not only is it colorful, but it is delicious and nutritious. For variations, make this strata with seasonal vegetables from your garden or to complement holiday fare with winter squash and root vegetables like parsnips, turnips and rutabagas.

Ingredients:

2 cups Green Beans, fresh or thawed

2 cups Celery, bias cut

2 cups Carrots, sliced

1 large Onion, thinly sliced

4 Tomatoes, cut in wedges

1 green or red Bell Pepper, sliced

1 8-ounce can Water Chestnuts, drained

1/4 cup Butter

Dry Mix:

1-1/2 Tablespoons Tapioca

3/4 teaspoon Seasoned Salt

1 Tablespoon Sugar

1 teaspoon Salt

1/2 teaspoon Pepper

Directions:

   1. Preheat oven to 350-degrees.

   2. In a buttered 1-quart baking dish layer half of the vegetables in the order listed above.

   3. Sprinkle all of the dry mix evenly over the top of the first layer.

   4. Add a second layer of the vegetables, again in the order listed.

   5. Dot the top with butter (1/4 c. = 1/2 stick of butter)

   6. Bake covered for one hour; uncover and bake an additional 20-minutes.

Serves 4-6. To serve 6 or more, double the recipe (do not double the salt). With the doubled recipe, I turn up the oven to 375-degrees for the last 10-minutes of cooking. If you are taking this dish to a party, bake ahead and reheat just before serving.

Support your local farmers' market; buy organic produce, as often as you are able. Local Harvest is an excellent online resource for locating the best organic produce closest to where you live. Use the locator-map or type in the product, city, state and zip code to find family farms, farmers' markets and other places to buy organic produce in your locale. The LH online store catalog is a way to shop for items you can't seem to find locally. Enjoy the Blog Barn, a gathering place for Local Harvest bloggers.

He makes... plants for man to cultivate - bringing forth food from the earth.... Psalm 104:14