My husband’s favorite cookie was oatmeal raisin. These are very easy to make (if you have a food processor) and very tasty. And they don’t have very many ingredients, also a pretty good thing. If you have dried dates which most of us do since fresh dates are not always available, soak them in boiling water for 5-10 minutes to soften them before using them in this recipe.
Preheat oven to 350 degrees. Spread a medium size cookie sheet with parchment paper. In the bowl of a food processor, add:
1 1/2 cups gluten-free old fashioned oats, preferably organic
1/2 cup seed butter like sunflower or pumpkin butter or tahini
10-12 softened dates, medium sized
1/4 cup date syrup (or if you don’t have date syrup, use some of the water from soaking the dates just increase the number of dates if you want a sweeter cookie)
1/4 teaspoon sea salt
1 teaspoon vanilla extract (optional)
Blend until combined and the oatmeal is partly ground and a dough forms. This should take only about a minute. Remove from the food processor to a bowl and stir in:
1/2 cup carob chips (optional)
1/4 cup raisins or dried cranberries (optional)
Scoop out several tablespoons (to a 1/4 cup depending on how large you’d like the cookies) of the dough and form into a flat, round disc. Repeat with the remaining dough. The recipe should make approximately 12 cookies. Bake for 10-12 minutes. Let cool for about 5 minutes before removing from the baking sheet.
This is a very easy recipe to make, unlike egg yolk and butter based Hollandaise which can break very easily. But even without the egg yolks and butter, it has an unctuous mouth feel and an almost umami satisfaction. It’s a simple white sauce with some added vinegar and lemon zest. Great for topping asparagus (I used white, sorry the photo doesn’t have more color, I have to limit my intake of green vegetables), peas and onions, chicken or turkey breast instead of gravy, or almost any fish (although you might want a little more lemon with fish).
In a 4 cup or larger saucepan, whisk together:
2 tablespoons olive oil
1 1/2 teaspoons rice vinegar
1 teaspoon grated lemon zest (best to grate with a microplane rather than a box grater) [this comes to the zest of about half a lemon]
pinch paprika (wasn’t enough for me so I added about 1/4 teaspoon)
3 tablespoons of gluten-free all purpose flour
Dash of sea salt
This should whisk to a fairly smooth consistency except for the lemon zest. Slowly add while whisking:
3/4 cup cold non-dairy milk (any kind except soy which won’t thicken)
Put over a medium heat and whisk until the mixture begins to thicken. When it’s quite thick, whisk in:
1/2 cup non-dairy milk
Reduce heat to low and continue cooking for 8-10 minutes until the sauce is again somewhat thick (thinner than pudding), it should coat the back of a spoon. Serve hot, makes 1 1/2 cups.
*I added several dashes of herbamare to my sauce
*Gently brown some minced garlic in the oil before adding the remaining ingredients for a roasted garlic flavor (this won’t have a creamy smooth mouth feel)
*Some thyme, Italian herbs, or other herbs in small amounts would work well in this sauce and give it a slightly different flavor. Sage would be good if you want to serve it with chicken or turkey.
*For an eggless “Eggs” Benedict, pour over some Canadian bacon and tomato slice(s) on a gluten-free English muffin for a hearty breakfast.
Here’s another recipe for stuffed eggplant which would also work great for zucchini. Those of you who’ve followed me for awhile know how much I love eggplant! This recipe doesn’t use any starchy foods – no rice, pasta, bread crumbs, etc. Instead, it adds some cooked spaghetti squash to the stuffing! Delicious, very rich tasting. I didn’t but a dash of allspice (or nutmeg) would add even more depth to these flavors.
First, preheat oven to 350 degrees. Cut in half:
1 small spaghetti squash
2 large eggplants (longer works better than rounder)
These will both take approximately the same amount of time to cook since the spaghetti squash doesn’t want to be overcooked or the strands turn to mush. Remove the seeds from the squash. Rub the halves of the squash and the eggplant with:
4-6 tablespoons olive oil total for all six pieces
Cut x’s in the eggplant and stab with a fork on the skin side (be sure to use Italian eggplant for these not Oriental ones). Place the squash skin side up and the eggplant skin side down on a large cookie sheet and bake for approximately 30-45 minutes until the squash is tender when stabbed with a knife and the eggplant is starting to turn translucent in the middle. If the eggplants are very round they will take longer to cook through.
Leave both squash and eggplant to cool a little while the filling is cooked. In an 10-12 inch skillet, heat over medium heat:
1 tablespoon oil
When its shimmering (hot), add:
2 sweet Italian sausage removed from the casing (or hot if your family prefers them) [OPTIONAL]
Stir and cook the sausage until it’s almost cooked through before adding:
1 medium onion peeled and diced
1 medium sweet pepper diced
1/2 cup shredded carrots
2 teaspoons minced garlic
6 ounces of sliced shitake mushrooms
Cover and simmer over medium low heat until the vegetables are softened. Remove cover and add:
1 to 1 1/2 cups marinara sauce [see recipe under sauces or use jarred]
Cover again and leave over low heat. Use a fork to remove the flesh from the spaghetti squash, going from stem to bud end lengthwise not across the squash. It should come off in strands that look like spaghetti unless it’s overcooked. It will still work just won’t look like spaghetti in the filling. Also use a sharp spoon to detach the center flesh of the eggplant, cut it into pieces. Be sure to leave about a 1/4 inch of eggplant in the skins. Add the removed eggplant to the filling along with:
2 cups of the spaghetti squash (should be about equal to both halves of the squash depending on size)
Mix the squash and eggplant into the filling in the skillet. Place the eggplant halves on a baking sheet and fill generously with the filling. Sprinkle with:
1/4 to 1/2 cup non-dairy cheese (I used Parmesan but any cheese your family likes will work)
Return to the oven and bake for 20-25 minutes. Serves 4 to 6 depending on the size of the eggplant.
When I first say the listing for Chicken Canzanese in the chicken bible, I thought it was a Chinese dish but turns out it’s a very old Italian recipe. I’ve resized and revamped it for those of us with allergies. It originally made eight servings so I’ve reduced it to 4. I’ve also changed the white wine in the original to chicken stock plus a touch of rice vinegar and honey. Since I’m used to using dried herbs rather than fresh, I’ve also reflected that change in this recipe. I hope you enjoy it as much as I did!
Preheat oven to 325 degrees. In an ovenproof skillet (about 10-12 inches), heat over medium high heat:
1 teaspoon olive oil
1 ounce prosciutto cut into 1/4 inch cubes*
Cook, stirring frequently, until just starting to brown. Add:
3 teaspoons chopped garlic
Cook, stirring often, until garlic just starts to brown. Transfer the prosciutto and garlic to a small bowl. Dry with paper towels:
4-5 chicken thighs, skin on
Dust them with pepper to taste (no salt is necessary in this recipe because of the salt in the prosciutto. Replace the skillet on the heat and add:
1 teaspoon olive oil
the 4-5 chicken thighs, skin side down
Cook until well browned on the first side (about 5 minutes) then turn over and brown on the meat side, reducing heat to medium (about 5 more minutes). Transfer the chicken to a plate. Drain all but 2 tablespoon of the oil from the skillet (the chicken will release quite a bit of fat). Add to the skillet over medium heat:
2 tablespoon all purpose gluten-free flour
Whisk to combine and let the flour cook for about 30 seconds while whisking before adding:
2 cups of chicken stock
drizzle of rice vinegar (about 1/4 teaspoon)
drizzle of honey (about 1/2 teaspoon)
1/4 to 1/2 teaspoon dried rosemary (depending on your taste)
1/2 teaspoon dried sage
dash (1/8 teaspoon) ground cloves (or add 2 whole cloves – just remember to remove them before serving)
2 bay leaves
1/4 teaspoon red pepper flakes (optional depending on your taste)
Whisk to combine and cook until slightly thickened. Add the prosciutto, garlic, and chicken (skin side up) to the skillet, nestling the chicken into the sauce. Bake in preheated oven for about 1 to 1 1/2 hours. After about 15 minutes check and see if the sauce is bubbling; if it is reduce oven temperature to 300 and cook until chicken is tender. Sauce should have thickened but if it’s still thin, remove the chicken from the sauce (move to a plate and cover) and cook the sauce on the stovetop for a few minutes until reduced to approximately 1 1/2 cups. Remove from the heat and whisk in:
1 tablespoon vegan margarine
1 tablespoon lemon juice and 1/4 teaspoon lemon zest
Stir to combine and then pour the sauce around the chicken. Remove the bay leaves (and whole cloves if used) before serving. Serve over rice, mashed potatoes, or polenta.
*Prosciutto can become tough if fried when very thinly sliced so it’s recommended that a 1/4″ piece be used to cut “chunks” for this recipe. However, my deli wasn’t able to provide a “slab” of prosciutto because of shortages now due to the pandemic so I used the thinly sliced prepackaged prosciutto instead. Seemed to work alright but I simply chopped it into larger pieces than 1/4″.
I do love gingerbread but I also love pumpkin. This cake doesn’t have a pronounced pumpkin taste – the ginger overwhelms it so if you want more pumpkin taste, reduce the amount of ginger you add. It’s wonderfully moist and delicious served with a vanilla frozen dessert or a non-dairy whipped cream.
Preheat oven to 350 degrees and grease an 8×8 square or round pan (to take the entire cake out of the pan to serve, cover the baking pan with parchment paper and then grease). In a small bowl combine:
1 tablespoon ground flax
3 tablespoons aquafaba*
*Add 1 teaspoon aquafaba powder to 3 tablespoons hot water. Don’t have aquafaba powder or a can of chickpeas handy? Substitute 1 tablespoon vinegar and 2 tablespoons hot water. Let the mixture sit for 5 minutes or until a flax gel forms. In a medium sized bowl (at least 3 cups) combine:
1/3 cup honey
1/3 cup unsulfured molasses
3/4 cup pumpkin puree
1/2 cup hot (the hotter the better) water
Mix until the molasses and honey are fairly thin. In another medium size bowl (at least 6 cups) sift together:
1 cup sorghum flour
3/4 cup tapioca flour or arrowroot
1 teaspoon xanthan gum
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon allspice (or nutmeg)
1 1/2 teaspoons baking soda
Pour the wet ingredients into the dry and mix thoroughly. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.
This is a very simple recipe although it’s not quick because of the need to chill the dough before forming the balls. I can’t tell you how delicious these are since I couldn’t eat them – all the non-dairy cream cheeses on the market contain either soy, coconut or are made from a nut milk, none of which I can eat. However, my daughter-in-law tells me they are scrumptious.
In the bowl of a food processor:
22-24 gluten-free pseudo graham crackers (see recipe under Appetizers and Snacks)
Pulse until the crackers are nothing but crumbs. Remove and measure them. The crumbs should measure about 2 cups. Add to the food processor:
8 ounces non-dairy cream cheese (I used the Kite brand and it’s quite soft so I needed to add the full 2 cups of graham cracker crumbs)
1/2 cup pumpkin puree
1/3 cup fine date sugar
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground ginger)
1 1/2-2 cups pseudo graham cracker crumbs (depending on the softness of the non-dairy cream cheese you use)
Pulse until well blended. The mixture should come together into a cookie dough like consistency. It may be slightly sticky. If so, add a little more cracker crumbs. Remove from the food processor into a medium bowl, cover and chill in the refrigerator for several hours. Line a medium baking tray with parchment or waxed paper and drop dough by tablespoons onto the paper. If the dough is firm enough, just chill again until set. If the dough is still very soft, freeze for 1/2 to 1 hour.At this point, these can be just rolled in ground nuts or seeds or covered with carob or chocolate.
In a double boiler, over not in hot water, melt 16 ounces carob chips (or if chocolate is possible, use whatever brand of chocolate chips you like). I know that many people now use the microwave to melt chocolate but I find it makes it grainy so I don’t recommend it. When the balls are firm and the chips melted, spoon the melted carob over each ball to cover and then sprinkle with ground nuts or seeds (pumpkin seeds would work very well here). Chill again until the carob sets. Place in an airtight tin and keep in the refrigerator (it is after all cheesecake!). Makes 30-36 balls.
FYI: Since my daughter-in-law loves milk chocolate, I used milk chocolate chips when I made these for her. I also tried dipping the balls into the chocolate but found that they began melting into the hot chocolate so I suggested pouring the carob or chocolate over the balls instead of dipping them.
I often buy a rotisserie chicken, it’s a quick and easy meal. I’m careful of course, all rotisserie chickens are not equal. I read the ingredients until I found one that had no soy, canola, or corn oil. But since I live alone, this chicken always has lots of meat left over. I do so love chicken salad but even that can get boring when always made the same. I’ve added curry powder and made curried chicken salad which is delicious but I recently tried using a sweet and sour dressing, much like one used for coleslaw. Delicious, very easy and tasty at the end of summer when we’re getting tired of the same old salads.
I like to pulse my cooked chicken in my food processor to produce a slightly chunky chicken. Don’t take it to the extent of puree, just a fairly rough chop, almost like cooked ground chicken meat. For 4 servings, dice or pulse:
2 cooked chicken breasts, of medium size
Remove from food processor or cutting board into a bowl. Dice or pulse:
4-5 stalks celery, cleaned and quartered
4-5 scallions, cleaned and quartered
1/2 cup shredded carrots (or diced carrots)
Add to the chicken meat. I also add:
1/2 cup cooked baby peas
Mix these ingredients together. In a separate smaller bowl make the dressing using:
Whisk the dressing to combine and then add to the meat mixture. Mix well, chill and serve over a bed of mixed greens. Tomatoes and avocado on the side are a nice addition to this meal. I’ll often also garnish my chicken salad with pumpkin seeds or mix into the salad sesame or poppy seeds.
There are about as many recipes on the internet for watermelon gazpacho as there are for regular tomato based gazpacho. Naturally sweet from the watermelon, my recipe is very simple and easy to make with just a few ingredients. Again, the most difficult part is peeling the tomatoes so get the ripest ones you can find.
First, just as with tomato gazpacho, put a pot of water on to boil. When it’s boiling drop in:
4 small Roma (or plum) tomatoes with + cut in the blossom end (as opposed to the stem end)
Turn off the heat and let them sit for just a minute or so before dousing them in an ice bath. Peel and cut out the stem end (about 1/4 inch into the tomato). Set aside.
Cut into pieces:
1 mini personal watermelon (about 8″ diameter or a little smaller)
Cut the meat off the peel and place in a blender or food processor. Process until smooth. Add the tomatoes and blend until smooth. Add:
1 small English cucumber, peeled and cut into 3-4″ pieces
Add to the mixture and blend until smooth. At this point, there are options:
1/2 small jar of mild (or hot if heat is desired) chili peppers
This is the time of year for one of the best things to eat on the planet, fresh picked tomatoes! But for anyone who grows them, it soon becomes an overabundance and the issue becomes, “okay, what am I going to do with all these tomatoes?”. For many, this abundance becomes canned (or frozen) pasta sauce, tomato juice, or we even start picking them green and making fried green tomatoes (see recipe under side dishes). Here’s another tasty way to use up some of these extra tomatoes and, with the temperatures around here in the high 80s and low 90s right now, it’s also a very refreshing meal. And it will use up some of those extra cucumbers from the garden as well!
First, put on a good size pot of water to boil. Wash and cut slits (+) across the bottom (the one opposite the stem end) of:
8 medium to large plum tomatoes (use plum or Roma tomatoes because they aren’t as seedy or juicy as other tomatoes)*
While the water comes to a boil, prepare an ice bath in a large pot or bowl by filling the container about half full of cold water and then adding a tray of ice cubes. When the water boils, add the tomatoes, turn off the stove, and let the tomatoes sit for 1-2 minutes in the hot water. Remove with a slotted spoon and put into the ice bath. Let sit for a minute before peeling them. The riper the tomatoes, the less time they need in the hot water and the easier they are to peel. Peel them and cut out the stem end along with the tough part that extends into the tomato for about a quarter inch. Place them into a food processor or blender after peeling.
Pulse until coarsely chopped (or blend). I like my gazpacho fairly smooth so I used my Vitamix and made it fairly smooth. Put into a large bowl (at least 5 quarts). Pulse in a food processor or blender:
3-4 roasted red peppers (fresh can be used by I prefer the flavor of roasted peppers)
2-3 small red onions, peeled and quartered
1 large English cucumber (peeled if not organic otherwise just cut into chunks before pulsing)**
When chopped finely, add to the tomato mixture and stir to blend. Add:
1/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 tablespoon garlic powder (if you like the taste of fresh garlic, pulse 6-8 garlic cloves along with the vegetables)
1/4 cup chopped fresh basil (reserve 2 teaspoons for garnish)
Chill thoroughly before serving. WARNING: This makes 16 cups of gazpacho so unless you’re hosting a large dinner party (or want to freeze some), this recipe can be cut in half. Garnish with extra chopped basil, diced cucumber and tomatoes. You can also garnish it with a spoonful of Greek yogurt or sour cream as well as croutons.
*Regular cucumbers can be used instead, just be sure to seed them before pulsing.
Delicious side dishes that the entire family will enjoy are hard to come by, especially if one believes the television commercials! Here’s one that takes a little time but is worth the effort. And it’s quite easy to adjust to a particular taste – the dill can be replaced by one of a dozen herbs or spices. Potatoes are the type of food that can be enjoyed with a multitude of preparations. I made the mushroom stuffing several days in advance, prepared the mashed potatoes for the cakes a day ahead so it cooled overnight (no one wants to try to form hot potatoes into disks!), and then assembled them on the third day. They take very little time to assemble and fry so plan accordingly. About 15 minutes before my protein was ready, I started and had them fried and salted just as the ribs were coming out of the oven.
First prepare the mushrooms. In a 12″ skillet heat over medium high:
1 tablespoon olive oil
1 small onion minced (the food processor does this very quickly and easily)
8 ounces chopped mushrooms (again, a mince is best although not required)
1 teaspoon minced garlic
When the mushrooms and onion are soft and slightly browned, about 5-7 minutes, remove from heat and add:
1 large stem dill, chopped (fronds only)
Salt and pepper to taste
Pinch of red pepper flakes (or a dash of hot sauce) [Optional]
Set aside to cool. Peel and dice:
2-2 1/2 pounds russet potatoes
Cover with cold water and boil until soft. Depending on the size of the dice, this could take 10-30 minutes. Once cooked, drain the water and mash the potatoes, being sure to remove all lumps. DO NOT ADD ANY LIQUID TO THE MASH POTATOES.
In a large soup dish or pie plate (or paper plate), mix together the dredge:
1/4 cup all purpose gluten free flour
1 tablespoon tapioca flour
Salt and pepper to taste (about 1/8-1/4 teaspoon)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
To assemble the potato cakes, in the palm of a hand, scoop:
1/4-1/2 cup mashed potatoes (depending on the size cake desired)
Flatten until about 1/4″ thick and then make an indenture in the middle. Add about:
1-2 tablespoons mushroom mixture
Cover with about 2 tablespoons-1/4 cup scoop of mashed potatoes, spread to cover the stuffing and then lightly seal the edges of the disk to form a cake. Roll in the dredge mixture and set aside. The mixture should make 6-8 medium sized cakes.
Heat in a large skillet over medium high heat:
1/2 cup olive and avocado oil (the avocado oil has a much higher smoke point than the olive so a combination works best)
When shimmering hot, add the cakes to the oil and lower heat to medium. Fry on each side until well browned, about 3-5 minutes per side. Remove to a paper towel and salt to taste. After a minute remove from the paper towel so that the cakes don’t get soggy. Serve immediately. Garnish with chopped dill or scallions.
TIP: When I next make these, hopefully when my grandson comes to visit, I’ll add some crispy bacon bits to the mushroom mixture!
TIP 2: I think I’ll also try this recipe with sweet potatoes but it will need different handling since they are quite moister than russet potatoes. Flour will need to be added to the sweet potatoes before shaping. I’ll give it a try and let you know how it works out.