Mushroom & Leek Risotto

I am in love with this new recipe I made on Friday night by combining and adapting two different recipes. It's terrific! So filling, too.

Six things that surprised me about this risotto:

1) It tastes like it was made with chicken stock, even though it's totally vegetarian
2) It tastes like it's made with heavy cream, even though there's no milk in it at all (the only dairy is cheese, and that's optional). It really tastes like there's massive amounts of milk and cheese, but there's not.
3) It is really good cold! I ate it for breakfast this morning and it was wonderful.
4) I realized while cooking and eating it that it could easily be made without the cheese and would be almost as good, so with a few changes (noted in the ingredient list) it could be a great dish for vegans, dairy-allergic folks and anyone who needs a pareve dish.
5) It doesn't need to be a side dish - It makes a great main dish, too! We had it as the main part of our meal.
6) Making the rice itself was quick. It took no more than 20 or 25 minutes. I had imagined it would take forever, but it didn't.

Some tips: I call for you to saute the mushrooms and leeks in a separate pan but if you want you can saute them in the pot you'll be making the risotto in, and just remove them and set them aside in a bowl while you saute the onion and make the rice. This will save you a dirty pot, but it'll create a dirty bowl... Your choice!

Use the most flavorful vegetable stock you can get your hands on. I used Imagine Foods Vegetable Cooking Stock because it's richer than the regular boxed vegetable stock. You could also use homemade vegetable stock (if you don't have your own recipe, try my VictoriousVegetable Stock). For white wine, I used Kedem White Cooking Wine since it's so much cheaper than buying a bottle of real white wine. But skip that shaker of dried-up parmesan cheese! Stick to the real shredded stuff, or just do without.


MUSHROOM & LEEK RISOTTO

[Gluten-Free / Vegetarian / Vegan & Dairy-Free Option ]

4 Tbsp butter or dairy-free margarine
1 large or 2 small leeks, sliced (only white & light green sections)
1 lbs crimini ("baby bella") mushrooms, sliced
2 Tbsp extra virgin olive oil
1/2 small yellow onion, diced finely
4 garlic cloves, minced
Salt & fresh ground black pepper, to taste
1 cup arborio rice
3 cups rich vegetable stock
1/2 cup white wine
1/2 cup water
Optional: 1/2 cup freshly shredded parmesan (plus additional to garnish)

In a saute pan, melt butter (or margarine if you want it to be dairy-free) over medium heat. Add leeks, and saute until they begin to become tender. Add mushrooms. Continue to sautee until both mushrooms and leeks are tender and leeks begin to brown just slightly. Remove from heat and set aside.

In a small pot or saucepan, combine vegetable stock, water and white wine and cook until they simmer. Cover and keep over low heat so the mixture stays hot.

In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and saute until soft. Add salt and fresh ground black pepper. Stir in the arborio rice and cook for 1-2 minutes, stirring to make sure the rice becomes coated in the oil. Stir in the rice and cook 1 minute, coating rice with the oil.

Add one cup of the hot stock-wine-water mixture and allow to simmer until the liquid is mostly absorbed (there will still be some visible but when you stir it you should see that it's very thick and most has been absorbed by the rice). Stir very frequently to avoid sticking.

Add the rest of the liquid, a cup at a time, waiting each time until the liquid is absorbed by the rice.

Taste regularly to gauge doneness, as the risotto should have a creamy consistency but each grain of rice should remain a bit chewy at the center. The rice grains should not themselves be mushy. If the last of the liquid's been absorbed and the rice is still undercooked you may add additional hot water, stock or wine. Stir in the cheese and the mushroom-leek mixture, and adjust salt and pepper to taste. Serve immediately, garnished with additional shredded cheese if desired.

The Quest for the Best Gluten-Free Cholent

This shabbos, I finally found one of the holy grails of kosher gluten-free cooking - A fantastic gluten-free cholent. I crafted this Ashkenazi/Sephardi fusion cholent by accident, really. Cholent is a stew that cooks slowly in a crockpot during Shabbos (the Jewish sabbath, during which observant Jews do not light or extinguish fires or electricity) without being stirred or having the heat adjusted in any way. It's the ultimate in low-maintenance cooking, since you just add a bunch of ingredients to the crockpot and let them cook overnight with no interference. People who've never tried slow cooking in a crockpot might think that all the ingredients would be mush after so much cooking - Strangely enough, vegetables tend to retain their shape and stay fairly firm during crockpot cooking. The meat, which should preferably be from a tougher cut (tough cuts do best with slow cooking in liquid), will become deliciously tender and fall apart when you stick your fork into it. Ashkenazi cholent is usually made with barley or wheat berries, neither of which people with celiac disease or gluten intolerance can eat. But you won't miss the grains with this cholent, as it's unbelievably flavorful and has a variety of textures.

The Sephardi influence on this dish is the use of spices and flavorings that you wouldn't normally find in an Ashkenazi cholent (paprika, lots of garlic, turmeric), as well as the optional addition of whole in-the-shell eggs which become hardboiled over the course of the slow-cooking process. This is a little more decadent and a little more healthy than your average cholent. It wouldn't be an exaggeration to say that this dish has completely changed my conception of cholent. It's heavy but doesn't sit in your stomach like a rock, as some cholent does. My partner is a cholent-eating afficionado and she gave this one two thumbs up.

I sauteed the meat to brown it about 1/2 hour before candlelighting on Friday (a little before 7) and then transferred it, along with all the other ingredients, to the crockpot. My crockpot (pictured above) automatically switches to its warm setting as soon as the cooking time you set it for is done - So at about 7 in the morning on Saturday it switched over, and we ate it at 12:30 PM. It was hot, and perfectly cooked. We ate the leftovers for lunch today and my partner mentioned that this was the first time she'd had the desire to eat leftover cholent. But then again, this is no ordinary cholent!

A little disclaimer: I call for "powdered gluten-free onion soup, vegetable or chicken soup mix." Most kosher soup mixes have MSG in them. That's part of what makes them so tasty. I generally refuse to purchase or consume anything with MSG. But this is my exception. It's my little vice, I guess. If you must avoid MSG at all costs, you can use a couple of gluten-free MSG-free bouillon cubes instead. I've found a kosher, gluten-free brand called Bloch's Best that has no MSG. It's imported from Europe - I found it at Natural Spot in Teaneck. They won't be quite as flavorful as the mixes with MSG, so if you like you can use more salt and more spices and a little more white wine to make up for it.

If you don't have a slow-cooker you can still make this dish - Bring the ingredients to a boil, reduce to a simmer, then right before shabbos cover the pot very tightly and either simmer over a low flame all night, or have it cook in the oven on a low setting.

I will be happy if thise recipe helps just one other gluten-free Jew have more joyful and delicious shabbos... and even happier if some non-Jews and/or non-celiacs will discover this as a new way to prepare a filling one-pot meal.

GLUTEN-FREE CROCKPOT
CHOLENT / HAMIN

A Slow-Cooked Meat & Bean Stew for Shabbos and Every Day

[ Gluten-Free / Dairy-Free / Soy-Free ]

1 Tbsp vegetable oil
1 lb to 1 1/2 lbs cholent meat / stew beef
1 onion cut into chunks
2 cups dry cholent bean mix or any combination of pinto beans, cranberry beans, white beans and/or kidney beans
3 Tbsp powdered gluten-free onion soup, vegetable or chicken soup mix*
1 or 2 carrots cut into 1" slices
5 medium yukon gold potatoes, unpeeled, cut in half
2 large sweet potatoes, peeled, cut in quarters
1 cup sliced white mushrooms
5-10 cloves of garlic, chopped roughly or sliced
1 tsp turmeric
2 tsp smoked paprika
2 bay leaves
1 tsp salt
1 tsp ground black pepper
Optional: Generous dash of white wine
Optional: 2-4 uncooked eggs in their shells

[*I use Osem's pareve, vegetarian, kosher-for-Passover "Chicken Style Consomme Instant Soup & Seasoning Mix" which is gluten-free. I purchase it at Passover to last me year-round since the rest of the year their formula includes gluten.]

In a pan, or in the ceramic liner of your crockpot (if it's the type that can be removed from the element and used like a pot on the stove) heat 1 Tbsp vegetable oil over medium heat. Add onions and sautee for 2-3 minutes. Add meat and cook only until browned on the outside. Move onion and meat mixture into the crockpot (or move your ceramic liner back onto the heating element of the crockpot). Set it so that it will cook on low for 12 hours and then switch to its warm setting.

Add dry (unsoaked) beans, then potatoes. Add all of the rest of the ingredients except for the eggs, distributing ingredients as evenly as possible. Make sure the meat won't touch the lid of the crockpot. Nestle eggs carefully on top of other ingredients. Pour water into the crockpot until it covers everything. Put the lid on, making sure it fits securely so that steam doesn't escape (use a layer of tin foil underneath if necessary).

Do not stir the cholent until you are ready to eat it, at which point you can remove the eggs so that you don't crack their shells, and stir it VERY gently.

Serve in bowls, topped with the now-hardboiled eggs (if you included them). If you've warmed your favorite gluten-free bread or challah on the top of the crockpot you can use it to sop up the stew.

NOTE: This recipe is for a 6-quart crockpot. For a smaller crockpot, reduce all the quantities slightly. No exact measurements are necessary for this recipe.

Spicy Black Eyed Peas and Collard Greens: A Gluten-Free Vegan South Beach Recipe

Changes are afoot around these parts. As anti-diet as I am on principle, I have chosen to embark on a new project - Kicking my major addiction to sugar and high-glycemic carbs. I've chosen to use the South Beach Diet as the framework for doing this. The general idea is that you start with a two week period (Phase 1) without grains, fruit, potatoes, sugar and other high-glycemic and high-carbohydrate foods in order to rebalance the blood sugar and get the body stopping craving high-sugar foods. This phase includes eating 3 meals and 3 snacks a day, with lots of vegetables and beans and lean protein and nuts and good fats. This is followed by Phases 2 and 3 which more or less involve gradually reintroducing whole grains and fruit (and, optionally, occasional small amounts of sugar) into the diet a little at a time until you reach an equilibrium that works for your body - In other words, until you find a way of eating where you're incorporating good carbohydrates into your diet while losing weight and fending off the sugar/bad carb cravings. It's neither low-fat nor low-carbohydrate, yet somehow it has worked for nearly everyone I know who's tried it. So when I made a commitment to losing weight and eating healthier for 2008 (a renewal of my Rosh Hashanah resolution - a second start is the advantage to having two New Years!) I realized this was worth exploring. I want to lose weight, but more than that I want my blood sugar levels to be stable, I want to keep myself from becoming insulin resistant since it runs in my family, and I want to stop craving foods that are addictive to my mind and body and bad for my health.

I have always struggled with inability to eat certain foods in moderation - Foods with refined sugar, potatoes, or "white" flours. As a gluten-free eater, "white flour" has taken on a new meaning - I now use that term to mean all the flours that are high-glycemic and/or not made of whole grains, such as tapioca flour, corn starch / flour, white rice flour, and potato starch. I will hopefully be able to find some kind of moderation with these types of ingredients in the future, but I have to start out by eliminating them.

I haven't been blogging much because in the past months I have been eating more healthfully and, frankly, I haven't thought that anyone would be interested in reading recipes that aren't gluten-free revisions of traditional gluten-y baked goods and other starchy favorites. The recipes people view on my blog most frequently are my breads and my cakes. The majority of the gluten-free cooks who e-mail me aren't interested in learning how to eat healthier now that they're gluten-free - They want to eat the same way they always did (what is called the "Standard American Diet" [SAD]). They want gluten-free versions of processed, refined, starchy, sugary comfort foods. So for a while I considered calling it a day. But I know that even if my posts on delicious and healthy recipes such as my Quinoa-Cannelini Burgers don't generate the comments or excitement from readers that my old recipes did, there is an audience for healthier gluten-free cooking. I know this from the fact that when I started blogging, most gluten-free bloggers were posting recipes for brownies, breads, and deep fried vittles - Whereas recently I've noticed several other gluten-free bloggers writing about transitioning to healthier ways of eating. I know that I do get e-mails thanking me for posting healthy alternatives. And I also know this blog is not just for my readers, it is for me - A document of the changes and growth in my own eating and cooking. So this is the next chapter in the life of Gluten-Free Bay, and I hope you will join me as I find new ways to approach food.

To kick off here is a recipe I whipped up last night when I needed a healthy and filling pareve dish that I could eat with both dairy and meat meals. It's great for Phase 1 of the South Beach Diet. It's vegan, it's nutritious and it's full of spice. The beans and greens are fabulously smoky thanks to the smoked sweet paprika. Best of all, it used up my very last collard green harvest - I dug the last collards out of a pile of snow the other day. There is nothing like harvesting fresh vegetables in the dead of a northeast winter!




SPICY BLACK EYED PEAS AND COLLARD GREENS

[Gluten-Free / Dairy-Free / Pareve / Vegan / Soy-Free]


5 cups collard greens, rinsed and chopped or shredded
2 15-oz. cans of black eyed peas, rinsed and drained
1/3 cup extra virgin olive oil
1 large onion, diced
5 cloves garlic, minced
1 1/2 tsp red pepper flakes
1/2 tsp cumin seeds
3 bay leaves
2 tsp chili powder
2 tsp smoked sweet paprika
1/4 tsp sea salt
1 large poblano or anaheim chili pepper, seeds removed, minced
1/3 cup wine (red or white)
2/3 cups tomato sauce
1/2 cup water or vegetable broth

In a large, heavy-bottomed pot or deep frying pan, heat the olive oil over medium heat. Add the onions and sautee until translucent. Add the garlic and pepper and all of the herbs and spices except the salt. Stirring frequently, cook the spices in the oil for several minutes. Add the collard greens and saute, coating the greens thoroughly in the spices and oil. Sautee for 5 minutes or until the greens begin to wilt. Add all of the remaining ingredients and cover. Turn heat to medium-low and simmer for 30 minutes or until the greens are tender. Stir regularly to make sure ingredients don't stick to the bottom of the pan. Serve hot, as a main dish or a side dish. Can be topped with sour cream, Tofutti Better Than Sour Cream, or vegan cashew sour cream.

Sweet Potato & Leek Latkes

Everyone in my family's been trying to eat a lower-glycemic, more nutritionally sound diet for a plethora of health reasons, so I thought we could do with a little change of pace this Chanukah. Breaking with tradition is always hard, but it can also be a good opportunity to try new recipes and create new relationships with ingredients. Tonight's experiment was one of those times when pushing the boundaries of "Jewish food" was well worth it. You may have noticed I am a big fan of the fried leek. In these latkes, the warm, mellow onion flavor of leeks compliment the sweetness of the sweet potatoes.

In addition to being healthier than traditional potato latkes, these sweet potato pancakes have a few other differences. They are less messy and easier to make. Because they don't have the potato starch that is so plentiful in white potatoes, they need a lot more help binding - Additional eggs and potato starch will do the trick (if you don't have potato starch, try tapioca or sweet rice flour - But stay away from grainier gluten-free flours such as regular white rice flour). Even with extra binder added, they have a looser and less sticky consistency so they need to be formed and placed in the oil and flipped with extra TLC. They take a bit longer to cook than regular white potato pancakes, so make sure to keep the oil turned down just a little below the heat you'd use for white potato latkes which will give them longer for the insides to cook before they become crispy around brown around the outer edges.

I recommend serving these tasty vegetable pancakes with sour cream or non-dairy cashew sour cream, but applesauce also works as a condiment. Chag sameach!



SWEET POTATO & LEEK LATKES

[ Gluten-Free / Dairy-Free / Pareve /
Vegetarian / Soy-Free ]

3 extra large sweet potatoes
3 large leeks
5 eggs, beaten
1/2 cup potato starch (not potato flour)
1 tsp salt
Freshly ground black pepper
Refined vegetable oil (preferably canola or corn oil)

Preheat oven to 200F (if you will need to keep the latkes warm).

Cut sweet potatoes lengthwise so that they are narrow enough to fit through the shoot of a food processor. Using the grater attachment of a food processor, shred the sweet potatoes. Alternately, use the largest holes on a box grater to grate the potatoes by hand.

Rinse the leeks well. Cut the dark green tops off of the leeks, as well as removing the roots from the very bottom. Cut in half lengthwise, and then slice widthwise in very thin slices. Combine the leeks with the grated potato in a large mixing bowl. Add salt, egg, and a generous amount of black pepper. Gently sprinkle potato starch across the top, then stir to combine thoroughly.

Heat 1/3 inch of olive oil in a large, heavy skillet over medium-high heat, until just below the smoking point.

Use your hands to pat a small handful of batter into a small, thin (no more than 1/3" thick) pancake. Gently lower each pancake into the hot oil. Press each latke with the back of a slotted spatula so that it becomes flatter and thinner. Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side. If the outside is getting browned and crispy before the inside has a chance to cook sufficiently, turn the burner down just slightly.

Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot.

Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.

Serves 4.

The Thanksgiving Kugel: Gluten-Free Noodle Kugel with Cranberries

I haven't been inspired by Thanksgiving yet this year, which explains the lack of Thanksgiving mania on this blog. But tonight I think the bug finally bit me, if only mildly.

This past spring I posted my recipe for Savory Gluten-Free Noodle Kugel, a hearty mushroom-flecked kugel made with Manischewitz brand gluten-free Passover egg noodles. I made a point of stocking up last Pesach so I'd have some of these fabulous noodles to last me through the year, and I used up another bag tonight making a sweet lokshen kugel (noodle and egg casserole). I still have two or three left, just enough to get me through to this spring when they are back on the shelves at kosher grocery stores. Though I generally prefer Tinkyada noodles for just about everything, there are a few things that a wide, flat egg noodle is better for - Kugel is one of them. The fact that the Pesach noodles are made from potato starch means that they are all the more absorbent, which is perfect for a kugel.

Our family has two different kugel traditions - My dad's side of the family makes savory noodle kugels. On my mom's side, it's sweet kugel all the way. Since I made savory kugel last time (and boy was it good) this time I tried to sweeten it up without overdoing it on the sugar. What I ended up with was the Thanksgiving Kugel. There are thousands of bubbes rolling over in their graves at the very mention of the words "Thanksgiving" and "kugel" next to each other. I'm usually a little bit of a purist when it comes to ethnic foods. But I think if any of those bubbes would taste this kugel, they would forgive me. The dried cranberries (or "craisins" as marketing gurus seem to have renamed them) really plump up like little sweet-tart gems and make a tasty replacement for the usual raisins.

I lightened the kugel up a little - Trying to make this kind of traditional food low fat is just not something I have the heart to do. But I did trim some fat from where the texture or flavor wouldn't suffer. If you like your sweet kugels really sweet, you'll want to add an additional 1/2 to 3/4 cups of sugar, since I made this to be a side dish more than a dessert. This easy kugel would be a really nice side dish for Thanksgiving, it works well by itself for breakfast, and it should heat up well in a toaster oven or conventional oven.

Eat it in good health!




THANKSGIVING KUGEL
(GLUTEN-FREE CRANBERRY NOODLE KUGEL)

[ Gluten-Free / Soy-Free / Vegetarian / Dairy ]

16 oz wide gluten-free egg noodles*
6 eggs
7 to 8 oz farmers' cheese
2 cups low-fat sour cream
1/2 cup 1% milk
1 1/2 tsp pumpkin pie spice mix
1/2 tsp salt
1/2 cup brown sugar or raw sugar
1/2 cup dried cranberries
Butter or margarine for greasing the pan
Optional: Additional pumpkin pie spice and brown sugar for top

Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Cook noodles until tender but not overly soft, remove from heat and drain immediately, rinsing with cold water. Set aside. Grease lasagna pan.

In a blender, combine spices, salt, sugar, milk, eggs, sour cream and farmers' cheese. Pulse until smooth. In a large bowl, pour liquid over the noodles. Add cranberries. Stir until well-combined. Pour entire mixture (including all "extra" liquid) into the greased pan. Dust the top with additional sugar and pumpkin pie spice.

Bake for 35-45 minutes or until the top is golden-brown and the egg mixture has become slightly firm (will still be somewhat soft - do not overcook!) Allow to cool for 15 minutes before slicing and serving warm.

* If you don't have access to gluten-free Passover egg noodles, gluten-free tagliatelle or lasagna noodles (cut in strips after cooking) will work, though the texture won't be quite the same.

Kale & Ricotta Stuffed Giant Shells ... and Absent-Minded Food Bloggers

How do the rest of you food bloggers keep track of the recipes you're creating? I have a terrible habit of writing things down as I cook on the back of an old envelope, a piece of mail, a bill. And then I lose them. I would guess I lose track of half the recipes I write down on those random scraps. This is one of those recipes. It was lost for nearly a month. I have finally found it, only to have forgotten many of the "mental notes" I had made about how to write out the recipe. So here is the reconstructed version, put together from messy incomplete notes, my sad excuse for memory, and my instincts (which I trust more than my notes and my memory put together!)

I'm impressed with the Tinkyada Brown Rice Grand Shells. They hold up pretty darn well and are easy to stuff, though I recommend undercooking them slightly and handling them with a little extra care. They're wholesome and they taste great. You could feed this dish to your friends without anyone guessing it's gluten-free. Casseroles are very much fall and winter foods for me, even if they're not made with squash or sweet potatoes. This one is a winner. This is really a tasty meal, and reheats fabulously well. I like to reheat it with a little extra sauce and/or cheese added to it for extra yums. It's a nice way to get some more vegetables and fiber into your (or your vegetable-hating child's) diet.

COLD, NAKED SHELLS:

ALL DRESSED UP AND NOWHERE TO GO:

KALE & RICOTTA STUFFED BROWN RICE SHELLS

[ Gluten-Free / Vegetarian / Dairy / Soy-Free ]

1 package Tinkyada Gluten-Free Brown Rice Grand Shells

FILLING:
1 Tbsp olive oil
2 cups of finely shredded or chopped kale, uncooked
1 1/2 cups crimini mushrooms, minced
1/2 onion, diced finely
2 cloves garlic, minced
4 ounces reduced fat mozzarella, shredded
15 ounces low-fat ricotta
1-2 Tbsp grated parmesan
1 egg, well beaten
1 tsp Italian seasoning
Freshly ground black pepper

SAUCE & TOPPING:
1 cup marinara sauce for under shells
2 cups marinara sauce for over shells
8 ounces reduced fat mozzarella, shredded
Optional: Additional parmesan

Boil shells according to package directions in lightly salted water until al dente consistency. Remove, drain, gently rinse with cold water and allow to cool.

Preheat oven to 375 F. In a heavy pan, heat olive oil over medium-high heat. Sautee onions until translucent, then add garlic and cook for 1-2 minutes. Add mushrooms and sautee until they let off a little bit of liquid. Add shredded kale and sautee until tender. Remove from heat.

In a medium bowl, mash together ricotta, 4 ounces of mozzarella, 1-2 Tbsp of parmesan, spices and egg. When combined, add the sauteed vegetables and mix well.

In the bottom of a baking dish spread one cup of marinara sauce. Stuff each pasta shell gently but generously with the filling (you know it's properly stuffed when some filling should is coming out of the shell) and lay in the baking dish. When you have stuffed all of the shells, pour remaining two cups of sauce evenly over the shells and sprinkle with mozzarella and optional parmesan. Cover with tin foil and bake for 35 minutes. Remove tin foil and bake for additional 10-15 minutes. Remove from oven and allow to sit for at least 15 minutes before serving.

Quinoa-Cannellini Burgers: A Gluten-Free Veggie Burger for Grown-Ups

I feel slightly guilty calling these "burgers" - Not because they're vegetarian, but because they just seem too sophisticated for that moniker. The flavors are too dynamic. These firm, protein-packed, slightly spicy patties can stand alone as the "meat" of a meal, and taste as good topped with chutney or salsa as they do with ketchup (I've tried them with all three!) Chipotle aioli seems like it would be a good match, too. These burgers are delicious on a bun, but they beg for a hearty whole-grain bread or a kaiser roll rather than a plain ol' mass-produced hamburger bun. They're not all-American BBQ fare, after all. These are gourmet veggie burgers for grown-ups.



The patties are easy to make, and are a great way to use up leftover quinoa. They are packed with nutrition, and are a great way to get some whole grains into your diet. Got leftovers? Try cutting them into pieces and using them as a filling in a bean and cheese burrito made with a brown rice tortilla (believe me, it's fabulous). They heat up quite well in the toaster oven (though I'd pass on the microwave, for fear of losing their crispy outer crust). I always make an extra batch just so that I have plenty of leftovers to keep in the fridge.

I prefer to use very well-cooked quinoa for this recipe. Though I usually toast my quinoa before cooking it, I didn't find it necessary for this recipe. If you cook it in tomato soup (my preference) or in vegetable broth, the flavor of the burgers will be enhanced - But reduce the salt in the recipe by half. To prepare the quinoa, cook 1/2 cup of quinoa in 1 cup of liquid. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until tender. Remove from heat but keep covered, and allow to continue steaming until very soft and fluffy.

When I was making these, my mother asked what I was cooking. When I told her, she gave me a funny look. Turned out she thought I'd said "quinoa-kundalini burgers". So from now on, cannellini beans shall be known as "kundalini beans"!

VEGETARIAN QUINOA-CANNELLINI BURGERS

a/k/a Quinoa-Kundalini Burgers

[ Gluten-Free / Soy-Free / Nut-Free / Vegetarian / Pareve ]

1 cup canned cannellini beans, drained and rinsed
1 cup cooked quinoa, firmly packed
3 cloves garlic, minced finely
1 jalapeno, minced, including seeds
1 tsp fresh thyme
1 cup grated carrot
1 egg, lightly beaten
1/2 tsp salt
3/4 cup sweet sorghum flour
Generous amount of fresh ground black pepper
1/4 cup light olive oil or canola oil, for frying
Additional sorghum flour for dredging

Using the back of a fork, mash the beans slightly (they should not be completely smooth). Add all other ingredients except olive oil and flour. Mix thoroughly with a wooden spoon. Slowly sprinkle in 3/4 cup of sorghum flour, combining until a loose "dough" is formed that is dense enough to be handled (use additional flour if necessary).

In a 12" pan, heat up oil over medium-high heat. Sprinkle 1/2 cup of additional sorghum flour on a plate or in a pie tin. Compress "dough" between your hands to form 1/2" thick patties of about 4" diameter. One by one, carefully dredge them in sorghum flour, making sure the flour is distributed on both sides and along the edges of each patty. Use a slotted spatula to transfer carefully into hot oil. Cook for 3-5 minutes on each side, or until golden-brown and slightly crisp. In between batches you may want to replace the oil. Remove burgers from oil and place on a plate lined with paper towel or pieces of brown paper bag to absorb excess oil. Serve hot.

Mission Possible: Jamaican-Style Spicy Turkey Patties

[Three different shapes!]

[Spicy meaty goodness!]

At the Ashby Flea Market in Berkeley, CA, there's a truck that sells Jamaican beef patties - Each patty a flaky, orange-hued pastry wrapped around moist, flavorful meat. A patty is a savory and convenient meal-in-a-pocket, a Jamaican knish, if you will. Though I haven't eaten them for years, walking by the truck at the flea market when I was living in the Bay Area always reminded me of the first time I tasted a beef patty as a kid. The flavors still stand out in my mind, so I knew that I wanted to try my hand at creating a kosher and gluten-free version of this Caribbean delicacy. I love how they turned out. They are definitely less greasy than the original, and with a dough that is chewy and full of flavor, rather than flaky and greasy. They were a big hit in my household.

Having an impossible time finding kosher beef around these parts, I opted for kosher ground turkey instead. If you use non-kosher meat keep in mind you may need to use more salt and will likely find that the meat gives off more moisture (which you can sop up with more bread crumbs, if necessary). Since kashrut precludes the use of the traditional lard in the dough, as well as the mixing of butter with meat, I chose solidified Spectrum Naturals coconut oil instead. Feel free to use margarine if you prefer. The crust is a simple Chebe mix prepared without the usual added cheese, and with some different ingredients mixed in for flavor, texture and color. I used Chebe Gluten-Free Pizza Crust Mix because it's what I had on hand, but you might try using the Chebe All-Purpose Gluten-Free Bread Mix adjusting liquid ingredients accordingly. [The Orthodox Union page has only four of their mixes listed, whereas on the Chebe site they have posted a copy of the letter certifying 6 of their products (all but one are pareve) but expiring in March, so if you only use hechshered kosher products, do make sure to check with them about which products actually are currently certified!]

For dry gluten-free bread crumbs, you can make your own by baking left-over bread slices on low-heat until they become completely dry and crumbly (I collect the ends of all my loaves in a ziploc bag in the freezer for this purpose) and then pulsing them in a food processor. Or make it easier on yourself and just purchase some pre-made gluten-free bread crumbs.

This recipe will leave you with a lot of the flavorful meat mixture left over - You may want to save it, as I did (try mixing it with rice, or turning it into a flavorful Shepherd's pie, or mixing it with your favorite soup) or you might choose to make a double-batch of the dough for twice the patties. Double the patties, double the fun! They will last a few days in the refrigerator, and heat up very well in the toaster oven or a regular oven. I do not recommend microwaving them.

Public service announcement: Don't forget to wear surgical gloves when you handle habanero or scotch bonnet peppers - Washing with soap is often not enough to remove the infernally hot oils from your skin. Be sure not to touch your eyes (or anywhere else sensitive), and immediately wash your cutting board thoroughly to avoid a spicy surprise at a later date. Not a fan of spicy foods? Use a little bit of dried cayenne or a minced jalapeno instead.

JAMAICAN-STYLE SPICY TURKEY PATTIES
[ Gluten-Free / Soy-Free / Dairy-Free / Fleischig]

DOUGH:
1 packet Chebe Pizza Mix (7.5 oz)
3 tbsp coconut oil
3 tbsp coconut milk/coconut cream (full-fat, not low-fat)
1/4 tsp turmeric
1/2 tsp paprika
1 1/2 tsp curry powder
1 egg
Dash of salt
For glaze: 1 egg, well beaten and set aside

MEAT FILLING:
2 tbsp coconut oil or margarine
1 small onion, diced finely
3 cloves garlic
2 tbsp finely minced carrot
1/2 tsp finely minced habanero or scotch bonnet peppers
1 tsp thyme (preferably fresh)
1 lb ground turkey
1 tsp curry powder
1/2 tsp allspice
1 tsp paprika
1 tsp salt
1 tsp ground black pepper
1/2 cup vegetable, turkey or chicken broth
1/2 cup dry gluten-free bread crumbs
Optional: Cayenne powder to taste

Preheat oven to 375 F (190 C).

In a food processor or standing mixer, combine all dry ingredients, pulse until fully blended. Add 3 tbsp coconut oil, egg and coconut milk. Blend until well-combined. Dough should be easily formed into a ball. Wrap ball in saran wrap and refrigerate while you prepare the filling.

Add 2 tbsp coconut oil or margarine to a heavy skillet over medium heat. When the oil is heated, add onions and sautee until translucent. Add garlic, thyme, carrot and minced peppers. Sautee until carrots are slightly tender but garlic has not yet started browning. Add ground turkey and all spices. Using spatula to break meat up into small pieces, allow turkey to brown slightly but not cook through fully. Add breadcrumbs and broth. Stir well, turn heat to low, cover skillet, and simmer for 3-5 minutes while the breadcrumbs soften and absorb moisture and the turkey finishes cooking. If there is still a lot of liquid in the skillet, add a small additional amount of bread crumbs to absorb it. Taste and adjust spices accordingly. Remove from heat.

Unwrap refrigerated ball of dough. Use a rolling pin to roll it out to about 1/8 inch. Fold it over itself and roll again. Repeat this process several times, folding the dough up into layers and then rolling. Finally, roll dough out until it is 1/8 inch in thickness. Cut dough to desired size - A 6" diameter bowl will work if you want to make empanada-shaped half-crescents (or double them up on top of each other to make circular patties). A dough cutter works for cutting out rectangles that can be folded over to make smaller rectangular patties. Using a pastry scraper, move dough shapes carefully to a greased baking sheet. Remove 2 tablespoons of meat from skillet at a time, compressing with your fingers to create a dense "patty". Place meat slightly off-center in the dough shapes, making sure none of the filling reaches the edges of the dough. Fold edge of dough over and use a fork to seal the edges thoroughly. Make sure there are no holes in the dough - If there are, use a moistened finger or small bits of dough to repair them. Brush each patty lightly with beaten egg you've set aside.

Bake at 375 for 20 minutes or until each patty is golden-brown. Serve while hot. Patties can be refrigerated for several days, and warmed in a toaster oven or conventional oven at 200 F.

Reduced Fat Cheesy Baked Ziti for Shavuot and Every Day

The Shavuot dinner table:

The Shavuot cheesy baked ziti:

I'm rushing to write this post before the start of Shavuot. Shavuot, for the uninitiated, is the celebration of the Jewish people receiving the Torah at Mount Sinai. One of the ways we celebrate is eating dairy meals - Cheesecake, cheese blintzes, pizza. Anything cheesy or milky is fair game for Shavuot. What do Torah and dairy products have to do with one another? There are a variety of explanations for why we eat dairy on this holiday. Some say it is because the Hebrews in the desert ate dairy meals when they received the Torah because they had just been given the laws of kashrut (keeping kosher) and didn't yet have the time or resources to cook meat according to these laws, and dairy meals are less work. Others say it is because of King Solomon's words describing the Torah as "honey and milk are under your tongue" in the Song of Songs. Either way, this is probably the holiday that's least friendly towards the lactose intolerant, but the favorite of those who love all things cheesy.

To celebrate I made a reduced fat, reduced cholesterol gluten-free baked ziti for my parents. My mother ate two servings of it, proclaiming its goodness, when I finally admitted that she had just eaten her least favorite food: tofu. Yes, once again I have convinced my mom to unknowingly eat tofu by disguising it as cheese. The combination of garlic powder, salt, nutritional yeast and silken tofu really do create that believable an imitation of ricotta - And of course cut down on the fat and cholesterol, which was the point. I used real cheese too, of course - Shredded parmesan and reduced fat Sorrento mozzarella, which is kosher and is lower fat than regular part-skim mozzarella. Tinkyada noodles were my pick for the ziti, as they stay firm even when baked. The result was a delicious baked ziti that's plenty cheesy without being overwhelmingly rich. Serve this to your friends and smile smugly as you watch them devour it without realizing it's gluten-free and has tofu in it... I mean, if you are evil like me, that is.

Good yontif!

CHEESY REDUCED FAT BAKED ZITI

[Gluten-Free / Vegetarian / Nut-Free / Milchig]

12 oz dry Tinkyada brown rice penne (one package)
One 12.3 oz package of firm silken tofu
1 Tbsp nutritional yeast
1 tsp kosher salt
1/2 tsp garlic powder
1 cup sliced brown mushrooms (such as crimini mushrooms)
1/2 medium yellow onion, diced
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
1/3 cup shredded parmesan
6 ounces shredded reduced fat mozzarella
16 ounces marinara sauce
Cooking spray or extra olive oil

Bring a pot of water to a boil. When it comes to a boil, add a small amount of salt and all of the noodles. Boil the noodles until al dente - They should not be mushy. Drain and rinse with cold water, set aside.

Preheat oven to 425 F.In a small bowl mash silken tofu with the back of a fork, along with garlic powder, kosher salt and nutritional yeast. In a separate bowl, mix parmesan and mozzarella cheese together. Remove 1/3 of the cheese mixture and add it to the tofu mixture, stirring well to combine.

In a large pan, heat olive oil over medium-high heat. Add onions and sautee until golden-brown. Add garlic and sautee for 1-2 minutes. Add mushrooms and sautee until fully cooked. Mix in marinara sauce and simmer over low heat until very hot. Remove from heat.

Stir tofu "ricotta" mixture into the pan with the sauce, then carefully stir in noodles. Pour the entire mixture into a medium baking dish that is coated with olive oil or non-stick spray. Cover with remaining cheese. Place in heated oven and bake for 10 minutes or until cheese is melted. Place under broiler (not too close to the flame or heating element) for 5 minutes or until the cheese is bubbly and browned. Serve hot.

Gluten-Free Passover Recipe Roundup 2007

Hello everybody. By request, I have rounded up a diverse array of gluten-free Passover recipes from all over the internet. As you can see from this collection, it is definitely possible to have a delicious and kosher seder free from gluten! None of these recipe include gluten-containing grains (wheat, most oats, rye, barley, kamut, spelt, triticale and their derivatives) and most are also considered non-gebrokts. I've organized this list into categories of foods commonly eaten during the Passover week, especially during the seder. I hope this will help give you some ideas of foods to prepare next week. Feel free to post additional links in the comments!

Other Passover-related links that are of particular interest to gluten-free Jews:

• Manischewitz List of Ingredient Substitutions
  
• Recipe for Corn- and Gluten-Free Baking Powder
  
• Gluten-Free Passover Recipes Cookbook on Recipezaar

Please note: I haven't gone over all of these with a fine-tooth comb so please double-check to make sure they meet all your dietary requirements. Not all communities or individuals observe the same rules for Passover kashrut. Most of these recipes adhere to Ashkenazi kashrut, which holds that not only chametz must be avoided, but also kitniyot. A few of the recipes do contain kitniyot, so they are suitable only for people who follow Sephardic Pesach kashrut. Use your own judgment, and if you have questions please consult your rabbi.

KOSHER, GLUTEN-FREE PASSOVER RECIPES

Codes:

P = Parve (no dairy, no meat)
M = Meat (fleischig)
D = Dairy (milchig)
V = Vegan (no animal products, no honey)
VG = Vegetarian dishes containing dairy, eggs and/or honey

MATZO
Gluten-Free Mock Matzo (P, V)
Matzah Crackers (P, V)


CHAROSET
Charoset (Ashkenazi) (P, VG)
Tropical Charoset (P, V)
Charoset from Ancona (Italy) (P, V)
Traditional Ashkenazi Apple-Walnut Charoset (P, V)
Sephardic Haroset (P, VG)


SOUP
Fennel, Leek and Spinach Soup (M)
Creamy Carrot Soup (D, VG)
Jewish Chicken Soup (M)
Kittencal's Best Chicken Stock (M)
Not-Chicken Soup (P, V)
Chicken Soup (M)
World's Greatest Vegetable Broth (P, V)


MATZO BALLS & SOUP DUMPLINGS
Hemp & Walnut Wheat-Free Kneydlekh (P, VG)
Potato Kneidlach (P, VG)
Potato Dumplings (P, VG)


MEAT MAIN DISHES
Honey Golden Chicken - Sabra Style (M)
Passover Chicken and Chips (M)
Roast Chicken with Cinnamon, Apricots and Apples (M)
Passover Master Barbeque Sauce (M)
Garlic and Mushroom Chicken (M)
Tagine of Lamb (M)
Cinnamon Lamb(M)
Beef Tzimmes with Butternut Squash (M)
Legumbres Yenos de Karne (Sephardic Stuffed Vegetables) (M)
Passover Chicken Fricasee (M)
Pan-Seared Ribeye Steak with Smoked Paprika (M)
Marinated Brisket (M)


VEGETARIAN MAIN DISHES
Balsamic Honey Roasted Root Vegetables (P, VG)
Low-Cal Zucchini Quiche (D, VG)
Savory Non-Gebrokts Noodle Kugel (D, VG)
Carrot Tzimmes (P, VG)
Vegetable Pie with Cabbage Crust (D, VG)
Portobello Layered Mashed Potatoes Casserole(D, VG)
Turkish Vegetarian Eggplant Stew (P, V)
Crustless Florentine Tart (D, VG)
Portabello Pizzettas (D, VG)
Portobelo Mushrooms with Quinoa (P, V)
Big Delicious Quinoa Bowl (P, V)
Walnut Sage Potatoes Au Gratin (D, VG)
Egg and Asparagus Gratin (D, VG)
Sicilian-Style Quinoa (D, VG)
Purple Potato Quiche (D, VG)
Spinach Ricotta Pie with a Hint of Feta (D, VG)
Low-Carb Pizza (D, VG)
Potato Pancakes with Dill (P, VG)
Sweet Potato Latkes with Sugared Pecans (D/P, VG)
Potato-Kale Casserole (P, V)
Vegan Potato-Mushroom Kugel (P, V)
Zucchini "Noodles" with Alfredo Sauce (D, V)
Ghivetch (P, V)
Tzimmes (P, V)
Onion Mushroom Potato Kugel (P, VG)
Baked Eggs and Kale Parmesan (Fritatta) (D, VG)


FISH MAIN DISHES
Bacalao Provencal (P)
Salmon Fish Stew, Brazilian Style (P)
Salmon, Pan-Seared w/Citrus Vinegar Glaze (P)
Stuffed Trout (P)
Salmon with Sage and Vegetables in Parchment Paper (D)
Nut-Crusted Lake Trout (P)


SIDE DISHES
Lacy Potato Kugel (P, VG)
Raw Vegan Mock "Gefilte Fish" (P, V)
Apio (Turkish Braised Celery Root and Carrots) (P/M/V)
Acorn Squash With Apple Stuffing (P, V)
Roasted Brussels Sprouts (P, V)
Mandarin Almond Salad (P, V)
Non-Dairy Cashew Sour Cream (P, V)
Carrot Souffle (P, VG)
Greek Style Oven Fries (P, V)
Spring Potato Salad (P, V)
Spice-Roasted Butternut Squash With Smoked Paprika (P, V)
Quinoa Tabouli (P, V)
Easy Quinoa Pilaf (P/M/V)
Roasted Turnips with Balsamic Vinegar (P, V)
Easy Vegetarian Collard Greens (P, V)
Kalamata Olive Tapenade (D, VG)
Maple Butternut Squash Puree (D, VG)
Quinoa Greek Salad (D, VG)
Coconut Mashed Yams (P, V)
Spicy Garlic Kale with Sauteed Red Peppers (P, V)
Sugar and Spice Nuts (P, VG)
Curtido De Repollo - El Salvadorean Cabbage Salad (P, V)
Vegetarian Kishke (P, VG)


DESSERT
Quick Homemade Applesauce (No Sugar Added) (P, V)
Meringue Drops (P, VG)
Strawberry-Rhubarb Compote (P, V)
No-Fuss Chocolate Cake (P, VG)
Chocolate Mousse Cake (P, VG)
Fudgy Coconut Macaroons and Phoenix Pastificio's Almond Macaroons (D, VG)
Raspberry Cream Frosting (No Added Sugar) (D, VG)
Flourless Apple Cake (D/P, VG)
Deborah Snyder's Coconut Macaroons (D, VG)
Chocolate Chip Macaroons (P, VG)
Flourless Chocolate Cake (D, VG)
Almond-Lemon Macaroons (Almendrados) (P, VG)
Chocolate and Olive Oil Mousse (P, VG)
Orange-Almond Flan (P, VG)
Italian Chocolate Walnut Cake (D, VG)
Gluten-Free Chocolate Crinkle Cookies (P, VG)
Hot Fruit Compote (P, V)


BREAKFAST
Hot Quinoa Cereal (D, VG)
Spanish Potato Omelet (P, VG)
Maple Almond Souffle Pancake (D, VG)
Passover Pancakes (P, VG)
Crepes (D, VG)
Quinoa Porridge (P, V)


Chag sameach! Have a wonderful Passover.

A Savory Gluten-Free Noodle Kugel for Passover

Noodle kugels generally aren't associated with Passover, since most noodles aren't kosher for this holiday. Instead we usually focus on potato and vegetable kugels, and save the noodle kugel for the rest of the year. When I saw that the company I was ordering Passover supplies from carried Manischewitz Passover Gold Wide Egg Noodles, which are kosher for Passover and made from potato starch, I got an idea... A gluten-free Passover noodle kugel! I'd heard lots about these non-gebrokts gluten-free egg noodles. They are sold only in the weeks preceding Pesach, and cannot be obtained during the rest of the year. I ordered 5 bags of them without having ever tasted them, just to make sure I had enough to last me for a couple of kugels... And I'm glad that I did.

I hear that Gefen and Flaum also make their own Passover egg noodles, and Frankel's makes a frozen version. Try your local kosher grocery. If you can't find them, you can try making your own. If you're not kosher for Passover or you follow Sephardic kashrut, you can try almost any other brand of wide, flat gluten-free noodle. I imagine that gluten-free tagliatelle or lasagna noodles (cut in strips after cooking) will work, though the texture won't be quite the same.

I based this recipe off of suggestions from my dad, savory kugel recipes online, and a sweet noodle kugel recipe from Mama Leah's Jewish Kitchen (by Lisa Loeb Fischer). Mama Leah, a friend of my family, used to run a chain of Jewish take-out shops in New York City. Her book never lets me down. The result was wonderful - This kugel is peppery, filling, and full of flavor. It gets crisp around the edges but stays moist within, and it reheats quite well in the oven or microwave.

While your kugel is in the oven, read up a bit on the history and cultural significance of this dish:

Kugel Unraveled (New York Times)

Wikipedia on Kugel

Enjoy!

SAVORY PASSOVER NOODLE KUGEL (LUKSHEN KUGEL)

[Non-Gebrokts / Milchig / Gluten-Free]

1 pound wide gluten-free egg noodles (Passover)
2 Tbsp butter or vegetable oil
1 large yellow onion, diced
2 cloves garlic, minced or crushed
2 cups brown mushrooms, sliced
6 medium eggs
1 1/2 cup lowfat milk
1 cup lowfat small curd cottage cheese
1 cup lowfat cream cheese or sour cream
1 Tbsp plus 1 tsp brown sugar or date sugar
1 tsp paprika
1-2 tsp ground black pepper
1 tsp salt
Butter for greasing the baking pan

Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Add noodles and boil until tender (Manischewitz Passover Egg Noodles take about 4 minutes, but time may vary depending on brand). Drain the noodles immediately. Be very careful to not overcook them, they should not be mushy.

In a heavy saucepan, heat butter or vegetable oil on medium heat and sautee onions and 1 teaspoon of sugar until brown and beginning to caramelize. Add garlic and mushrooms and cook until mushrooms are tender. Remove from heat.

Beat eggs in a large bowl, then add milk, sour cream or cream cheese, cottage cheese, 1 tablespoon of sugar, 1 teaspoon salt, and ground black pepper. Mix together using a standing mixer, wooden spoon, or electric hand mixer, until combined (some lumps of cheese may remain). Add the noodles and onion-mushroom mixture and stir well to combine all ingredients.

Pour into a buttered 10x14 inch baking pan, and sprinkle lightly with paprika. Bake for 1 hour or until the eggs have set and the entire kugel is firm. The edges and top should be slightly browned. Allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.

Beef Tzimmes with Butternut Squash

Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.

Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!

BEEF TZIMMES WITH BUTTERNUT SQUASH

2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange

Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.

Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.

Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.

Catalan Sauteed Polenta and Butter Beans

I love polenta and frequently seek new ways to prepare it, especially recipes that use quick-cooking polenta or the tubes of pre-made ready-to-use polenta that are available at most grocery and natural foods stores in my area. I usually choose Food Merchant brand pre-made polenta since it is verified to be gluten-free.

This Spanish-inspired dish is a wonderful new polenta option to add to my repertoire. I adapted it from a recipe that was posted on RecipeZaar. However, a quick web search found that the original source of this recipe is Eating Well Magazine. This gorgeous dish is just great - A perfectly balanced vegetarian main dish that is impressively flavorful and satisfying. I used plain paprika, but will try it with Spanish smoked paprika (sweet or spicy) next time. If you can't find butter beans, try replacing the butter beans with cannelini beans - But if you can find butter beans, which are sometimes on the shelf next to lima beans and peas rather than with the beans, they are well worth using for their mild taste and smooth texture. ¡Buen apetito!

CATALAN SAUTEED POLENTA AND BUTTER BEANS

1 tbsp plus 2 tsp olive oil, divided
1 (16 ounce) package prepared polenta, cut into 1/2-inch cubes
2 garlic cloves, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1 teaspoon paprika, sweet or smoked
1 (15 ounce) can butter beans, rinsed
4 cups baby spinach
3/4 cup vegetable broth
3/4 cup monterey jack cheese, shredded
2 teaspoons sherry wine vinegar or apple cider vinegar

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add polenta cubes and cook in a single layer, stirring occasionally, until it begins to brown (approximately 8 to 10 minutes). Transfer to plate or bowl.

Reduce the heat to medium, add the remaining 2 teaspoons of olive oil and the minced garlic to the pan, and cook until fragrant - Approximately 30 seconds. Add onion and bell pepper. Sautee just until tender (3-5 minutes). Sprinkle with paprika and stir. Mix in beans, spinach, and broth. Cook until for 3 to 5 minutes, or until the beans are heated through and the spinach has wilted. Stir occasionally. Remove from heat; stir in cheese and vinegar. Serve vegetables over polenta. Optional: Sprinkle with extra paprika.

Double-Bean Pasta with Tomatoes

On Sundays I cook with weekday lunches in mind, favoring big pots of tasty dishes that reheat well in the microwave at work. This low-fat, whole grain, high-fiber and vegan pasta dish is full of some of my favorite foods - Green beans, chickpeas and pasta. Mmm. Nutritional yeast adds B-12 and other vitamins and a slightly cheesy taste, though folks who love cheese can try parmesan or romano instead. Bob's Red Mill and Red Star brands of nutritional yeast are both gluten-free.

DOUBLE-BEAN PASTA WITH TOMATOES

2 cups gluten-free Tinkyada brown rice spirals
2 tsp olive oil
1/2 large red bell pepper, chopped
1 Tbsp garlic, finely chopped
1 shallot, finely chopped
1 (15 ounce) can diced tomatoes, undrained
1/2 tsp crushed red pepper flakes (to taste)
1 (16 ounce) can garbanzo beans, rinsed and drained
1/2 lb fresh green beans, trimmed and cut into thirds
1 Tbsp dried basil
1 Tbsp fresh basil, minced
2 Tbsp parsley flakes
2 Tbsp nutritional yeast
1-2 Tbsp balsamic vinegar
1 tsp sea salt
Fresh ground black pepper, to taste

Cook pasta in salted water until done, according to package instructions. Drain in a colander and set aside. In the same pot, steam green bean pieces until tender but still crisp. Add to colander with pasta.

Heat olive oil in a large saucepan or deep frying pan over medium heat. Add red pepper flakes, dried parsley and dried basil and shallot. Sautee until the shallot has become translucent. Add bell pepper and garlic and cook until vegetables are soft, stirring often. Add tomatoes and garbanzo beans and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for about 10 minutes. Stir in pasta and green beans, nutritional yeast, and balsamic vinegar. Garnish with fresh basil and serve.

Tuna on Gluten-Free "Rye" Bread

Last Friday I came home to a FedEx package from Enjoy Life Foods waiting on the porch. That sure was a great way to start shabbos! The company made a very smart PR move by sending product samples to a couple of us gluten-free bloggers.

I was skeptical about Enjoy Life Foods Rye-less Rye Gluten-Free Sandwich Bread because I have had mostly negative experiences with Enjoy Life products in the past. I find their chocolate chips to be undersized, chalky, and practically unmeltable... And in my opinion, their cookies do not deserve to be called "cookies." I was also skeptical because of my high standards for rye bread. As a New York Jew I grew up eating a lot of Jewish rye bread. My favorite sandwiches in high school were melted cheddar cheese on Jewish rye, hummus on Jewish rye, or tuna salad on Jewish rye. It was a sad day when I learned that rye contained gluten, and therefore was one more grain I could no longer eat. Back when I was eating gluten I liked my rye bread to have a chewy crust and a soft, squishy center. Most importantly, it must be full of whole caraway seeds. Since becoming gluten-free, my standards for bread have certainly become less strict. But I was pleasantly surprised! Though certainly not the "real thing," the Rye-less "Rye" Bread came a heck of a lot closer to what I remembered than I ever would have expected or imagined. It had the perfect amount of caraway seeds. When well-toasted (careful, because it goes from well-toasted to charred very quickly!) it had a really nice texture and is actually one of the better gluten-free storebought breads I've tasted. It unfortunately does not have the chewy, shiny crust that I associate with rye bread, but I really enjoyed the taste. I can't begin to tell you the joy I felt eating my first tuna on "rye" sandwich in eons.

I'll write about some of Enjoy Life's other allergen-free products (which can be purchased here) at a later date. For now, let me leave you with a recipe for my favorite tuna salad. This is a reduced-fat tuna salad that tastes wonderful on rye bread, real or fake. My favorite way to serve this sandwich is on toasted bread with a slice of tomato, a slice of avocado and some lettuce. A pickle on the side, of course. The chopped pickles and dill are key to the fabulous taste - The more sour the pickles the better (cornichons are great for this). You can try substiting a smaller amount of dried dill if you don't have access to fresh herbs.


TASTY REDUCED-FAT TUNA SALAD

1 (6 ounce) can solid albacore tuna in water
1 stalk celery
2 tablespoons finely diced sour dill pickles
1 1/2 tablespoons mayonnaise (real mayo, preferably Hellman's)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons fresh dill, minced
fresh ground black pepper (generous amount)

Drain tuna. With a fork, break it up in a bowl into the size and texture you prefer (I like to leave some chunks - others prefer it totally mashed). Add all the other ingredients and stir until fully combined. Serve cold in a sandwich or over a green salad.

Artichoke and Broccoli Frittata

Friends sometimes laugh at my version of scrambled eggs, because I put more "stuff" in them than eggs. I like eggs, but I enjoy them less for their own virtue and more as way to hold everything together or give a fluffy texture to a breakfast dish. My scrambles are mostly vegetables and herbs and cheese, with egg serving only to bind them together and add protein. A frittata works on this principle - It is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. Basically a crustless quiche, a frittata is not just for breakfast - Frittatas make a wonderful lunch or dinner, accompanied by a salad or steamed vegetables or potatoes. This one has been my breakfast, lunch and dinner for the past few days - Eaten at room temperature at work and heated up in my toaster oven at home. I love the way the fresh dill combines with the light flavor of artichoke. I will post some more vegan recipes soon, I promise!

ARTICHOKE AND BROCCOLI FRITTATA

8 eggs
1/2 cup milk
1 6-oz jar of artichoke hearts, drained
2 cups small broccoli florets
3 cloves garlic, minced
1/2 onion, chopped
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
2 tsp fresh dill, minced
1/2 cup gluten-free breadcrumbs
2 cups shredded cheddar cheese
1/4 cup shredded parmesan cheese
2 tablespoons olive oil

Preheat oven to 350 F. Chop the artichoke hearts coarsely. Heat olive oil in a 10-inch cast iron pan over medium flame. Add onions and cook until they are translucent. Add garlic and broccoli, sautee until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.

In a large bowl, combine eggs, herbs and spices and milk. Whisk until well beaten. Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently. Pour mixture over the broccoli and onions. Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.

Bake for 30 minutes or until firm. Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned. Serve hot or at room temperature. Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.

Summer Squash and Tomato Galette

This colorful galette is one of those cooking projects I'm quite proud of yet can't fully take credit for. The pie crust was created by merging many recipes kindly contributed by the fabulous folks of the SillyYak list with crust recipe from Rebecca Reilly's book Gluten-Free Baking. The idea and the filling came from this recipe. Much gratitude to the many individuals who helped in the creation of my first galette! It turned out beautifully, with a buttery crust that held together remarkably well and a simple, tasty filling. The individual slices looked beautiful. This would be a perfect dish to impress your guests with at a brunch or dinner party. If you aren't gluten-free, or are lucky enough to have access to pre-made gluten-free pie crusts, this is actually a very simple recipe - Simply flatten out a pre-made refrigerated pie crust and go to town!


SUMMER SQUASH AND TOMATO GALETTE

Galette Crust
1 cup white rice flour
1/2 sorghum flour
1/2 cup potato starch
3 Tbsp tapioca flour
1 tsp sugar or other sweetener (optional)
1/4 tsp salt
1 1/2 tsp cinnamon
8 Tbsp (1 stick) cold butter
1 large egg, lightly beaten
2 Tbsp apple cider vinegar
1/3 cup ice-cold water

Filling
2 yellow summer squash
2 medium zucchini
1 1/2 tsp olive oil
1/4 tsp salt
1/2 cup finely grated parmesan cheese
1/2 cup fresh gluten-free Italian breadcrumbs
2 Tbsp finely chopped fresh basil
4 plum tomatoes
1 egg white, beaten

To make the crust:
Sift dry ingredients together in a large bowl. Cut the butter into small chunks (about 1/2" thick) and add to dry ingredients. Work it into the dry ingredients using a pastry cutter or your finger tips, mashing until the butter has crumbled into pea-size pieces.

Make a well in the dry ingredients. Pour the egg and apple cider vinegar into the well, and use a fork to stir gently, outwards from the center. Once all the ingredients are incorporated, drizzle the ice-cold water into the mixture very slowly, just a little at a time. Only add water until the mixture has become a cohesive ball of dough that's just moist enough to handle without being wet.

Place ball between two large pieces of parchment paper. Using hands or rolling pin, gently push the dough outward, equally in all directions, until it is a pie-sized thick, even disc of dough. Leave between parchment paper layers and seal well in plastic wrap or ziploc bag. Refrigerate for at least two hours. Remove the dough from the refrigerator and allow to sit at room temperature for 15-20 minutes.

Lightly grease a cookie sheet. Leaving the dough in between two parchment paper layers, roll it out gently, as thin as you can When the dough is between 1/4" and 1/3" thick, remove the top layer of parchment and even out the edges of the crust. Place the top of a cookie sheet over the crust so that it is centered, place a hand underneath the bottom piece of parchment, and slowly flip so that the crust is lying in the center of the cookie sheet. Carefully peel off the parchment paper. If any holes have already formed at this point, mend them with a finger or pastry brush dampened in excess egg white or water.

To make the filling:
Wash the summer squash and zucchini, remove ends, and cut lengthwise in 1/4" slices. Wash tomatoes and cut in 1/4" rounds.

Heat a grill or lightly greased grill pan. In a large bowl, combine oil and salt. Toss with squash and zucchini slices. Grill the vegetables on each side, about 10 minutes or until they are tender. Allow to cool.

In a separate bowl, combine cheese, bread crumbs and basil.

To Assemble the Galette:
Preheat oven to 400 degrees. Spread the breadcrumb and cheese mixture evenly in a 8" circle in middle of piecrust. Place half of the grilled vegetable slices in the shape of spokes radiating out from the center of the crust, covering cheese and breadcrumb mixture. Over this layer of squash place tomato slices, slightly overlapping one another. Arrange the remaining squash slices over the tomatoes, then fold the outer edge of the pie crust over the vegetables. The pie crust should contain but not completely cover the vegetables. Mend any holes carefully with excess dough or a moistened finger. Brush the visible parts of the crust with beaten egg white. Bake for 30 minutes or until crust is golden brown. Serve warm or at room temperature. Slice with a very sharp serrated knife, such as a bread knife.