EGG DROP SOUP

INGREDIENTS:

4 c. organic, free-range chicken broth      4 eggs, whisked

1 c. water                                             5 green onions, thinly sliced

1-1/2 Tb. arrowroot powder                    1/4 tsp. sea salt

2 Tb. coconut aminos or GF soy sauce     1/8 tsp. freshly ground pepper

DIRECTIONS:  In a medium-sized pot, bring chicken broth to a boil over med-high heat.  In a small bowl, whisk the arrowroot into the water and coconut aminos or GF soy sauce.  Add green onions, salt and pepper to the chicken broth.  Slowly add the arrowroot mixture and reduce heat to med-low.  Let the soup come to a soft boil for 2 minutes.  Use a chopstick to swirl the soup at a rapid pace while slowly pouring in the whisked eggs.  Serve.  Makes 6-8 small servings.

GF PENNE w/ SALSA CRUDA

INGREDIENTS:

1-1/2 lb. Roma tomatoes, cored,              1/2 lb. mozzarella, cubed
     seeded and chopped                         1/4 c. pine nuts, lightly toasted
1/2 c. fresh basil, roughly chopped            salt & pepper to taste
1/3 c. olive oil                                       1 pkg. GF penne pasta
2 Tb. balsamic vinegar                            1/2 c. thinly sliced prosciutto,
4-6 garlic cloves, minced                               chopped
1/2 tsp. crushed red pepper flakes

DIRECTIONS:  In a large bowl, combine tomatoes, basil, olive oil, balsamic vinegar, garlic and red pepper flakes.  Stir well and let stand at room temperature for 15 minutes.  Stir in mozzarella and let stand for 10 minutes more.  Prepare pasta according to package.  Add to the sauce.  Add prosciutto and pine nuts.  Toss to combine.  Season with salt and pepper to taste.  Serve warm or room temperature.

LETTUCE WRAPS FOR 2

SPICY CHICKEN LETTUCE WRAPS

Ingredients:

For the marinade:  Combine 2 Tb. Wheat-free Tamari, 2 Tb. Sriracha hot sauce, 2 tsp. honey, 1/2 tsp. garlic powder, 1/4 tsp each salt and white pepper.

2 boneless, skinless chicken thighs, rinse and pat dry

1/2 c. chopped red onion

1/2 c. thinly sliced sweet peppers

1/2 c. sliced sugar snap pea pods

1 c. chopped baby bella mushrooms

2 Tb. coconut oil

Green leafy lettuce leaves

Directions:

Chop the chicken into bite-size pieces.  Place the chicken and marinade in a large zip-lock bag and marinate for at least 4 hours.  Heat oil in a saute' pan over medium heat.  Add all the veggies and cook for 3 minutes, stirring occasionally.  Turn the heat up to med-hi heat.  Add chicken and cook, stirring occasionally, for about 4 min. or until chicken is just cooked through.  Remove from heat and tranfer to a bowl.  Let cool for about 3-5 minutes.  Lay lettuce leaves on plates and place a scoop of the chicken mixture on each leaf.  Enjoy!

COCONUT CRAB FRIED RICE

INGREDIENTS:
3 Tb. coconut spread
1 egg
1/2 small onion, chopped fine
4 large garlic cloves, minced
1/2 lg. red bell pepper, chopped
3/4 c. sugar snap pea pods, cut in thirds
1/2 c. fresh crab meat, shredded
1/4 c. lightly toasted, shredded coconut
4 c. cooked jasmine rice
2 Tb. GF soy sauce
1 tsp. Sriracha chili sauce
2 tsp. fish sauce
1 tsp. chili sesame oil

DIRECTIONS:  Mix the sauce by combining the GF soy sauce, chili sauce, fish sauce and chili sesame oil.  Set aside.  Scramble the egg and cook in 1 Tb. coconut spread over low heat.  Chop up finely and set aside.  In a large pan or wok, heat remaining 2 Tb. coconut spread over med-hi heat.  Add onion, garlic, bell pepper and pea pods.  Cook until onion is translucent, about 5-6 minutes.  Add crabmeat, egg and toasted coconut.  Mix thoroughly.  Add rice and prepared sauce.  Mix together and cook until heated through, about 3 minutes more.  Serve!

BRAISED CHICKEN w/ GREEN SAUCE

Braised Chicken w/ Green Sauce
Ingredients:
4 chicken drumsticks
4 chicken thighs, boneless/skinless
1 Tb. ground coriander
Salt & pepper to taste
2 Tb. coconut oil
1 c. cliantro + 2 Tb. chopped for garnish
1/2 c. mint leaves
1 small onion, quartered
2 poblano peppers, stemmed & seeded
2 jalapeno peppers, stemmed & seeded
1/2 c. coconut milk
1/2 c. water
4 c. cooked rice
1/2 c. toasted pine nuts

Directions:  Make a few deep slashes to the bone in each drumstick.  Combine coriander, salt and pepper and rub into all chicken pieces.  In a large pot or Dutch oven, heat oil.  Add chicken and cook over high heat, turning occasionally, until brown on all sides, about 8 minutes.  In a large food processor, combine cilantro, mint, onion and peppers.  Blend until finely chopped.  Add coconut milk and water.  Puree until smooth.  Pour green sauce over chicken and bring to a boil.  Cover partially with lid and simmer over low-med heat until chicken is cooked through, about 30 minutes.  Sprinkle with reserved cilantro and pine nuts and serve over rice.

THANKSGIVING RICE "STUFFING"

Thanksgiving is a really hard holiday to enjoy thoroughly when you have gluten sensitivity.  Since stuffing (or dressing) is a big part of the meal I have experiemented with different recipes over the years to use as a substitute.  My latest creation is this brown rice stuffing.  As an afterthought, I think it would taste even better if you add cooked and crumbled sausage.  Hope you enjoyed your Thanksgiving celebration!

THANKSGIVING RICE "STUFFING"

Ingredients:

2 c. uncooked brown rice                                  2 1/2 c. chopped baby bella mushrooms

4 c. water                                                       2 green onions, thinly sliced

1 can (15 1/4 oz.) whole corn kernels                10 strips of bacon, chopped

1 pkg. (2.25 oz.) pine nuts                               5 cloves of garlic, finely chopped

1 packet Sazon Goya con Azafran seasoning       salt & pepper to taste

1 white onion, chopped

Directions:  To a large pot or rice cooker, add rice, Sazon Goya seasoning, can of corn, including the liquid, pine nuts and water.  Cook for 50-60 minutes, or until all liquid is absorbed.  To a large frying pan over medium heat, add bacon.  Cook until almost done.  Soak up half the grease with some paper towels.  Add onion and garlic to the pan.  Cook until the onion turns translucent, about 4 minutes.  Next, add the mushrooms and cook for 5-6 minutes more, stirring accasionally.  Slowly add the rice mixture to the pan.  Mix to combine and cook about 3 minutes.  Stir in the green onions and serve.

SUSHI TIME!

I love making homemade sushi!  You can make so many flavor combinations.  Here I combined brown rice sprinkled with seasoned rice vinegar, cucumber, avocado, shrimp, cilantro and carrots.  The sauce is a low-sodium, wheat-free tamari with some chili sesame oil.  Beware of pre-made sushi from the grocery store, they usually use imitation shrimp and crab, which contains wheat flour.

THE FLAVORS OF FALL

FALL FRUIT SALAD

INGREDIENTS:
4 Braeburn apples, core removed and chopped
3 Bosc pears, core removed and chopped
2 Navel oranges, peel trimmed off and chopped
Zest of half an orange
Juice from the orange trimmings
1 c. black walnuts, chopped
1 c. dried cranberries

DIRECTIONS:

Combine all ingredients and toss gently.  Refrigerate for an hour.  Serve immediately - pears tend to soften from the orange juice after 24 hours or more.

SLOW-COOKER ROOT BEER PORK RIBLETS

Ingredients:

2 lbs. pork riblets, soak in salt water for 15 min. and then pat dry
3 Tb. olive oil
Salt and pepper to taste
1 c. brown rice flour or other GF flour
1 yellow onion, halved and sliced
2 sprigs of rosemary
4 large garlic cloves, smashed
2 Tb. butter or butter substitute
1/2 c. water
2/3 can of your favorite root beer

Directions:  Heat oil in a large frying pan over high heat.  Sprinkle both sides of the pork riblets with salt and pepper, rub in.  Dredge in flour, shake off excess and place in pan, cooking 2 minutes per side.  Add onion to the slow cooker.  Place meat on top of onions and add the juice and bits from the pan by deglazing with the water.  Add the rosemary and smashed garlic.  Season with more salt and pepper.  Finally, add the butter and root beer.  Set cooker to HIGH and cook for 6 hours.  (Serving suggestion:  plate up with roasted garlic-rosemary potatoes and grilled asparagus)

TASTE-TESTS & FOCACCIA RECIPE

To my delight, I discovered gluten-free chicken nuggets at my local Smith's grocery store!  They are by Applegate Farms and are really delicious.  Not only are they gluten free but they are casein free, humanely raised, and have no nitrites or nitrates added.  While at Whole Foods I picked up a couple different gluten-free products.  First was go raw's Super Cookies in the chocolate and ginger snap flavors.  They each had only 4 ingredients and no added sugar.  The sweetness comes from organic dates. They are bite-sized and perfect to take on trips, camping, or for an on-the-go snack.  The chocolate ones were a bit chewy but had good flavor and the ginger snaps were crisp, crunchy, and by far my favorite.  I'll have to try the other flavors they had as there were a few others.  Lastly, I picked up a box of Chebe's Gluten Free Focccia Mix.  It was easy to prepare and can be altered by substituting in your favorite ingredients.  It had a light crisp crust and soft  center.  Perfect for dipping into a marinara sauce.  Here is the recipe I created to suit my taste:

DAIRY-FREE FOCACCIA with SUN-DRIED TOMATOES

INGREDIENTS:

1 box of Chebe's Gluten Free Focaccia Mix

2 Tb. olive oil, plus 1 tsp. for later

2 large eggs

1/4 c. sun-dried tomatoes packed in oil, chopped

1/4 c. water

1 large garlic clove, thinly sliced

1/4 tsp. Italian seasoning

DIRECTIONS:  Preheat oven to 375 degrees.  To a large mixing bowl add focaccia mix, 2 Tb. olive oil, eggs and sun-dried tomatoes. Combine with a spatula or your hands.  Add the water and knead with hands until well combined and smooth.  Place dough in the center of an ungreased 9" glass pie dish and press outward until it covers the bottom evenly.  Make indentations with your fingertips all over the dough. Press the garlic slices into some of the indents.  Brush with the reserved 1 tsp. olive oil and sprinkle the Italian seasoning all over.  Bake for 35-40 minutes.  Remove from the dish and serve with marinara dipping sauce.  ** Optional:  add 1/2 c. shredded cheese to the dough when mixing if you prefer.

PINEAPPLE FRIED RICE

INGREDIENTS:
1 c. Jasmine rice                                3 Tb. oil
2 c. pineapple, diced                          4 garlic cloves, minced
4 green onions, thinly sliced               2 Tb. Thai Kitchen fish sauce
1 large red chili, finely sliced               1 1/2 Tb. San-J wheat-free tamari
1/2 c. chopped cilantro                      1 tsp. sugar or sugar substitute
2 c. raw shrimp, cleaned & shelled       salt to taste

DIRECTIONS:  Prepare rice according to package.  Set aside.  In a medium bowl combine the pineapple, green onions, chili and cilantro, toss and set aside.  Heat 1 Tb. of oil over medium heat in a skillet or wok.  Add shrimp and saute' until just done.  Remove to a small bowl and set aside.  To the same skillet add the remaining oil.  Saute' garlic until it just turns golden brown.  Add cooked rice and stir well to combine.  Add fish sauce, tamari and sugar.  Stir and heat through.  Add the pineapple mixture and shrimp.  Toss together and heat through.  Season with salt to taste.  Serves 6-8.

BUST OUT THE GRILL

I love salmon, and it's so good for you too!  Here is a recipe for a sophisticated salmon kebab sure to be a hit at any barbecue.

SALMON KEBABS

Serves 2

Ingredients:

4 skewers, wooden or bamboo                         1 c. cooked jasmine rice

1/2 lb. skinless salmon fillet, cut into 1 1/2"      2 Tb. olive oil

4 green onions, white and light green parts       1/2 tsp. salt

    cut into 1 1/2" pieces                                 1/2 tsp. pepper

4 asparagus spears, cut into 1 1/2" pieces         4 Tb. basalmic vinaigrette, recipe below

Directions:  Presoak the skewers in water for 15-20 minutes.  Heat grill to med-high heat or 350 degrees.  Place salmon, green onions and asparagus in a bowl and toss with the olive oil, salt and pepper.  Thread the three ingredients alternating the greens and fish as shown in the picture.  Place skewers on the grill and cook 3 minutes on each side.  Meanwhile, prepare plate by placing the cooked rice in the middle.  Lay kebabs on top of rice and then drizzle with the basalmic vinaigrette - recipe - whisk together 2 Tb. each olive oil and basalmic vinegar and 1/2 tsp. Italian seasoning.



TWO TASTY RECIPES

Here are two recipes that incorporate those veggies you might not like to eat so much: cauliflower and broccoli.  I found them in the Family Circle magazine's May 2012 edition and modified them slightly to suit my taste.  Enjoy!

Chicken Apple Sausage with Broccoli Rabe & Quinoa

Ingredients:
1 lb. broccoli rabe, stems trimmed, cut into 2" pieces
3 Tb. olive oil
1 1/4 c. uncooked quinoa
1/2 c. raisins (currants or dried cherries can be substituted)
1 package (12 oz.) chicken-apple sausages (I used Fresh 'n Easy brand)
1 onion, chopped
4 cloves garlic, minced
1/2 c. sliced almonds, toasted
1 tsp. salt  &  1/2 tsp. pepper

Directions:  Bring a large pot of lightly salted water to a boil.  Add broccoli rabe and cook until tender, about 3 minutes.  Drain and set aside. In a medium-sized pot, bring 2 1/2 c. water and 1 Tb. olive oil to a boil.  Add quinoa and raisins, turn down heat to simmer and cover.  Cook 20 minutes or until all the liquid is absorbed.  In a large skillet, heat 1 Tb. olive oil over medium heat.  Add sausages and cook 6 minutes, turning half way through cooking time.  Remove and place on cutting board to rest.  To the same skillet, add the remaining olive oil and add onions, saute for 5 minutes.  Add garlic and broccoli rabe and saute another 3 minutes.  Meanwhile, slice the sausages on the bias and add to the pan along with the quinoa mixture, almonds, salt and pepper.  Stir to combine and cook another 2 minutes until heated through.

Shrimp & Cauliflower in a Coconut Curry Sauce

Ingredients:

1 c. uncooked jasmine rice

2 Tb. coconut oil

4 cloves garlic, minced

2" piece of gingerroot, grated

1 1/2 Tb. green curry paste

1 can (14.5 oz.) lite coconut milk

1/2 c. GF chicken broth (such as Imagine brand)

1/4 tsp. turmeric
1 large yam, peeled and cut into 1" cubes

2 c. cauliflower florets

1 onion, diced

3/4 lb. raw shrimp, peeled and deveined

1/2 c. fresh basil leaves, chopped

Juice of 1 lime

1 tsp. salt

Directions:  Bring 3 c. water to a boil in a medium pot.  Stir in rice, reduce heat to simmer and cover.  Cook 20 minutes.  Heat oil in a large skillet over medium heat.  Add garlic and ginger, cook 1 minute.  Add curry paste and cook an additional 30 seconds.  Stir in the coconut milk, chicken broth and turmeric, bring to a boil.  Mix in the yam and reduce heat to a simmer, cover and cook 5 minutes.  Add cauliflower and onion, cover and simmer 10 minutes.  Stir in shrimp, basil, lime juice and salt.  Cook uncovered for 3 minutes.  Serve over rice.

A BIRTHDAY MEAL

It was my Mom's birthday this week so I made her a special birthday lunch.  Asparagus,  a brown rice salad, a sausage and vegetable frittata and corn bread muffins!  The muffins are made from a Bob's Red Mill Gluten-Free Cornbread mix.  For the asparagus, I sauted the spears in a skillet with a little olive oil and salt and pepper to taste.  Here are the recipes for the rice salad and frittata.

Brown Rice with Sundried Tomatoes and Pine Nuts

Ingredients:
1 1/4 c. brown rice
1/2 c. sundried tomatoes in oil and Italian herbs
1 avocado, diced
1 stalk of celery, finely sliced
1/4 c. pine nuts, lightly toasted
3 Tb. basil leaves, thinly sliced
1 Tb. lemon juice
1 tsp. lemon zest

Directions:  Drain the tomatoes on a paper towel to remove some of the oil.  Chopped and set aside.  In a medium-sized pot, boil 2 1/2 c. water and add rice.  Return to a boil and then cover and simmer for about 45 minutes or until water is absorbed.  Scoop rice into a large bowl and set aside to cool slightly.  Add the sundried tomatoes, avocado, celery, pine nuts, basil, lemon juice and zest to the bowl and mix thoroughly.

Italian Sausage & Veggie Frittata

Ingredients:

1 red bell pepper, diced

1 zucchini, diced

8 oz. hot Italian sausage, casings removed

6 eggs, beaten

1 c. shredded mozzarella

Directions:  Saute the red pepper and zucchini in a pan over med-hi heat for 5 minutes.  Add sausage, breaking it apart, and cooking another 5 minutes.  Coat a deep pie dish with non-stick cooking spray and add the sausage mixture to it.  Pour the eggs evenly over the mixture and top with the mozzarella.  Bake at 350 degrees until set, about 35-40 minutes.

COOKING WITH CHICKEN

SLOW-COOKER AFRICAN PEANUT STEW

Ingredients:
2 Tb. olive oil
2 large skinless, boneless chicken breast halves
1 large onion, chopped
2 red bell peppers, sliced
4 garlic cloves, minced
1 can (28 oz.) crushed tomatoes
2 sweet potatoes, peeled, cut into 1/2" pieces
3 c. sliced carrots
4 c. gluten free chicken broth, (I used Imagine brand)
1/2 tsp. curry powder
1/4 tsp. each, cumin, chili powder, cayenne pepper, cinnamon, black pepper and red pepper flakes
1 c. brown rice
1 c. natural crunchy peanut butter

Directions:  Heat oil in a skillet over medium heat and brown the chicken breasts on both sides, about 5 minutes per side.  Place the chicken in a slow cooker.  Cook the onion, bell peppers and garlic in the skillet until onions are just tender, about 5 minutes, transfer to the slow cooker.  Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth and spices into the slow cooker.  Set the cooker to HIGH and cook for 5-6 hours.  Mix in the brown rice 3 hours before finished and add the peanut butter an hour before serving.  Shred the chicken and serve.

CHICKEN & RICE CASSEROLE

Ingredients:

2 Tb. vegetable oil

8 skinless, boneless chicken thighs

1/2 tsp. white pepper

1 large onion, chopped

3 garlic cloves, minced

2 Tb. curry powder

1 Tb. gingerroot, chopped

3 c. gluten free chicken broth (Imagine brand)

1 can (15 oz.) garbanzo beans, drained and rinsed

1 can (14.5 oz.) petite diced tomatoes

1 red bell pepper, seeded and chopped
1/2 tsp. salt

1 1/2 c. white rice such as jasmine or basmati

3/4 c. cilantro, chopped

Directions:  Heat oven to 400 degrees.  In a large pot, heat oil over med-hi heat.  Season chicken with 1/4 tsp. of the pepper.  Cook 5 minutes per side and remove to a plate.  Add onion to the pot and cook 3 minutes, stirring occasionally.  Add the garlic, curry and ginger, cook 1 minute.  Stir in the broth, garbanzo beans, tomatoes, red pepper, salt and remaining pepper.  Bring to a simmer.  Carefully pour the mixure into a large baking dish.  Sprinkle in the rice and arrange chicken in the dish.  Cover tightly with foil and bake for 30-35 minutes, or until the rice has absorbed the liquid.  Sprinkle with the cilantro just before serving.

HAPPY NEW YEAR'S!!

Dark Chocolate-Dipped Strawberries

COMFORT FOOD & MORE...

I think my all-time favorite comfort food is a hearty soup.  That and potatoes prepared several ways.  The following are some dishes I like to make during those chilly days of winter.  The potato recipe is one I made for Thanksgiving and was such a success I was asked to make it for Christmas too!

Italian Turkey & Vegetable Soup

Ingredients:
2 Tsp. olive oil
1 lb. lean ground turkey
2 tsp. chili powder
1/2 tsp. salt
1 tsp. white pepper
1 tsp. Italian seasoning
1/2 yellow onion, chopped
4 garlic cloves, minced
3 c. Swiss chard, chopped
1 can (14.5 oz.) artichoke hearts, chopped
1 can (14.5 oz.) diced tomatoes with garlic, oregano and basil
6 c. gluten-free chicken broth

Directions:  Add olive oil to a large pot over medium heat.  Add onion and garlic, saute until onions are slightly translucent.  Add turkey and turn heat up to med-hi heat, cook until browned.  Add the seasonings, artichoke, diced tomatoes and Swiss chard.  Stir to combine.  Add chicken broth and bring to a boil.  Simmer for 15-20 minutes.

2 Potato Tart

Ingredients:
1 Tb. olive oil
3 leeks, green parts trimmed off, washed and sliced thin
1/2 Tb. each fresh rosemary and thyme
1/2 tsp. salt
1/2 tsp. pepper
1 lb. sweet potatoes, peeled and cut into 1/8 in. slices
1 lb. Yukon gold potatoes, peeled and cut into 1/8 in. slices

Directions:  Preheat oven to 450 degrees.  Coat a 9 1/2 inch, deep-dish pie pan with cooking spray.  Line bottom with foil and lightly coat with cooking spray.  Heat oil in large skillet over med-hi heat.  Add leeks and herbs, cook, stirring often, until tender, about 5 minutes.  Season with 1/8 tsp. of the salt and pepper.  Arrange half the sweet potato slices, slightly overlapping, in the pie pan.  Season with a little of the remaining salt and pepper.  Spread one-third of the leeks over the top.  Arrange half the potato slices over the leeks and season.  Top with another one-third of the leeks.  Repeat with remaining sweet potatoes, leeks and potatoes in the same manner.  Cover the pan tightly with foil.  Bake on the lowest level oven rack for 45 minutes.  Run a knife around the edge to loosen it.  Invert onto a serving plate.  Remove foil and serve!

Daily Veggie Soup

Ingredients:
1 Tb. vegetable oil
5 garlic cloves, crushed and minced
1 leek, dark green parts trimmed, wash and sliced
2 celery stalks, chopped
3 small zucchini, halved lengthwise and sliced
3 small carrots, sliced
1 c. baby bella mushrooms, stems removed, sliced
1 can (14.5 oz.) diced tomatoes
6 c. gluten-free chicken or vegetable stock
1 c. cubed tofu
1 tsp. Italian seasoning
fresh ground black pepper
salt to taste

Directions:  Heat oil over medium heat in a large soup pot.  Add garlic and leeks.  Cook, stirring occasionally for 3 minutes.  Add zucchini, carrots and celery.  Cook for 5 minutes.  Add the mushrooms and tofu, cook another 5 minutes.  Add tomatoes, seasoning and chicken or vegetable stock.  Bring to a boil, cover and reduce heat to simmer, 45 min. to 1 hour.

AUTUMN RECIPES

Autumn is finally here!  My favorite time of the year.  Perfect for cooking those comfort foods that warm your tummy.  Here are two recipes in celebration of the season.....

Pumpkin Turkey Chili

Ingredients:
1 Tb. vegetable oil
1 c. onion, chopped
1 jalapeno, seeds removed and minced
1/2 c. green bell pepper, chopped
1/2 c. yellow bell pepper, chopped
2 cloves of garlic, minced
1 lb. lean ground turkey
1 can (14.5 oz.) diced tomatoes
2 c. pumpkin puree
1 1/2 Tb. chili powder
1 tsp. ground black pepper
1/2 tsp. salt
*Optional:  shredded cheese and sour cream

Directions:  Heat the oil in a large skillet over medium heat.  Saute onion, jalapeno, bell peppers and garlic until tender.  Stir in the turkey and cook until evenly browned.  Pour meat mixture into a slow cooker.  Mix in the tomatoes, pumpkin puree, and spices.  Cover and set on low, cook for 4 hours.  Scoop into individual bowls. *Optional:  top with cheese and sour cream.

Shepherd's Pie

Ingredients:
1 1/2 c. baby carrots, cut in 1" pieces
1 onion, half diced and half cut in wedges
2 Tb. olive oil
Salt, pepper and Italian seasoning, to taste
1 lb. lean ground beef
2 garlic cloves, minced
1 1/4 c. GF beef broth
1 tsp. cornstarch
1 Tb. GF soy sauce
1/4 tsp. cayenne pepper
1/2 tsp. ground thyme
1 c. frozen peas
3 c. mashed potatoes

Directions:  Heat oven to 425 degrees.  Place carrots and onion wedges in a baking dish, toss with olive oil, salt, pepper and herbs.  Roast for 20 minutes.  Meanwhile, brown the ground beef, diced onion and garlic in a large skillet.  In a separate bowl, combine the cornstarch, beef broth, soy sauce and spices.  Pour liquid over meat and simmer over medium heat until rich and bubbly.  Add peas and roasted vegetables to the meat mixture.  Pour into a casserole dish or large baking pan.  Top with prepared mashed potatoes.  Bake at 350 degrees for 30 minutes, or until potatoes are golden brown.

TASTE-TESTING: Sausage, Soup and Pasta

I found several products recently that I hadn't tried before and was happy with all of them.  At Whole Foods there were some sausages that were tasty plus, they had no sugar.  One was Mulay's Sausages Original Hot Italian Sausage.  For more information go their website at mulayssausage.com.  The other was Wellshire All Natural Andouille Sausage.  For more information go to their website at wellshirefarms.com.

The last trip I made to Fresh & Easy I noticed they designated a whole section in one aisle for gluten-free products.  I selected several items to try and the following are the ones I liked the most.  First up is Gluten Free Cafe's Chicken Noodle Soup.  I was really excited about this one as it had the perfect balance of all ingredients and wasn't too salty like many canned soups can be.  This soup also had no sugar! I also tried their Cinnamon Sesame Bar.  They had a few different flavors but I liked this one the most.  It is even fortified with vitamins, minerals and prebiotics.  For more information on products by Gluten Free Cafe' go to myglutenfreecafe.com.

Next up is Schar's Gluten-Free Wheat-Free Fusilli pasta.  I liked the texture and color of this pasta and it tasted great with some marinara.  I think it would be great to use in a pasta salad as well.  Visit schar.com for information on additional products.  I hope you will try these out for yourself - happy eating!

Pasta Sauce Taste-Test and Recipe

In keeping with a healthy lifestyle, I look for items that are not only gluten-free but low in sugar or sugar-free.  I'm not sure if there's such a thing as an allergy to refined sugar but it sure doesn't do my body any good.  I avoid anything that has refined sugar, corn syrup etc. and look for natural options like agave nectar, brown rice syrup, honey and sugars derived from fruit juces.  In doing so I have eliminated "brain fog", afternoon fatigue, and reduced the number of migraines I get.  I was delighted to find a brand of pasta sauce that was not only gluten-free but had no added sugar and only natural sugars that come from the tomatoes themselves. The brand is Paesana Marinara and you can get more information and recipes at: www.paesana.com.  To go along with the sauce is my favorite pasta, Tinkyada brand brown rice pasta.  For more information on their products go to www.ricepasta.com or www.tinkyada.com. The following is a quick and easy recipe using both of these:

Easy Pasta 'n Sauce

Ingredients:
1 Tb. olive oil
1 1/2 c. baby bella mushrooms, roughly chopped
2 garlic cloves, finely chopped
1 jar (25 oz.) Paesana Marinara
1 pkg. Tinkyada Brown Rice Pasta (I used the penne)

Directions:  Prepare the pasta according to the package.  Meanwhile, heat olive oil in a large saute pan over medium heat.  Add mushrooms and cook, stirring, for 2 minutes.  Add garlic and saute for an additional 1 1/2 minutes.  Add sauce, stir, reduce heat to simmer.  Cook, stirring occasionally, for 10 minutes.  Pour the drained and rinsed pasta into the pan.  Toss with the sauce to coat.  Serve!

(Optional:  sprinkle some freshly grated parmesan cheese on top.)