Gluten Free Stuffing

1 Comment

Gluten Free Stuffing

With all of the grain-less bread options out there you have many healthy options these days.

1-20 Ounce Gluten Free Bread (in the frozen section)

1 Cup Golden Raisins

2 Cups Low Sodium Chicken Broth (1 Cup at a time)

2 Tablespoons D’Avolio Wild Mushroom and Sage EVOO

½ Onion, chopped

1 Medium Blub Fennel, chopped white part only

1 tsp salt

2-3 TBSP Bells Poultry Seasoning

Oil a 3 quart baking pan with a brush.

Preparation

Place break on a cookie sheet in an even layer. Dry in a 250 degree oven for about an hour (flipping about every 15 minutes) or place on sheet a day earlier, defrost and dry on the counter, uncovered. If it is not dry enough, put in oven for about 15 minutes or until it feels like dry toast.

Place 1 cup raisins and 1 cup broth in saucepan and bring to a boil. Boil for 5 minutes and remove from heat. You can also microwave for four minutes. Set aside to cool.

In a heavy skillet, heat 2 tablespoons of the EVOO. Sauté onion and fennel until soft, about 10 minutes then cool slightly.

Cube the dried bread roughly and place in a very large bowl. Add salt, poultry seasoning, cooled raisins, onion and fennel; whisk eggs and add to the bowl, tossing lightly with your hands.

Place the mixture in the prepared baking pan. Drizzle with a little more EVOO and another cup of broth. Bake, covered for about 35 minutes at 350 degrees (with other things in your oven) and uncover for the last 10 minutes.

About these ads

Perfect Pumpkin Pudding

1 Comment

This is an adaptation of a recipe which uses brown sugar and half and half that I found here: Pumpkin Pudding

Here is my take on this recipe. You won’t miss the sugar and fat!

Perfect Pumpkin Pudding

“My pie without the crust!”

1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk

Preparation:

Brush D’Avolio EVOO into a 1 1/2-quart casserole. It also works well in a pie plate. Heat oven to 350°. If you double the recipe, bake longer and check with a knife.In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.Serve with whipped cream.

Sweet Potato Mushroom Roast

1 Comment

You won’t miss the marshmallows in this one!

Sweet Potato Mushroom Roast

3 Sweet Potatoes  (about 2-2.25 pounds)

4-6 Ounces Mushrooms, coarsely chopped (I used “Gourmet Blend” baby bella, shitake and oyster)

1/2 medium Onion, chopped

D’Avolio Cilantro and Roasted Onion EVOO

1/2 Amber Agave

Preparation:

Preheat the oven to 375 degrees. Brush olive oil into a 3 quart oven safe roasting pan. If the oven is hotter reduce the cooking time by about 10 minutes or until the potatoes are soft.

Put a large pot of water on to boil. Peel potatoes and cut into 1’1 1/2″ chunks. Boil for about 5 minutes. Drain.

In heavy skillet heat 1 tablespoon of EVOO and saute onion for about 5-7 minutes until caramelized. Add mushrooms and toss with onions. Cook for about a minute and remove from heat. Add drained potatoes and toss. Add agave and toss.

Evenly place them into the prepared pan and roast for about 30 minutes until they are soft.

Mini Turkey Balls with Quick Chunky Tomato Sauce

Leave a comment

20131014-212933.jpg

Servings: 8
Categories: Chicken & Other Poultry, Sauce & Salsa
Source: JudeTheFoodie.com

Ingredients

• 2 Cups Rolled Oats, toasted
• 1 Cup Parsley, chopped
• 3 Tbsp Onion, finely chopped
• 1 lb Ground Turkey
• 5 oz Asiago Cheese, shredded
• 1 Egg
• 1 tsp Salt
• ½ tsp Pepper
Extra Virgin Olive Oil

• 1 Onion
• 2 Cloves Garlic, minced
• ½ Cup Red Wine
• 2-28 oz cans Diced Tomatoes
• 2 Tbsp Italian Seasoning
• 1 tsp Salt
• ½ tsp Pepper

Directions

In large dry skillet, toast oats 1 cup at a time until brown. They are done when you can smell them. Toss them frequently to avoid burning. Put toasted oats in bowl to cool then toast the other cup.

In large bowl add turkey. Chop onion and add to bowl. Add cheese, egg salt and pepper.

In food processor or blender, chop oats until they are like flour. Add the parsley and chop until seasoned. Add to bowl.

With clean hands, mix the meatball mixture until fully blended.

Line a baking pan with foil. Drizzle Extra Virgin Olive Oil on bottom. With a tablespoon or cookie scoop, evenly scoop about 24 balls and place them in the pan. In a small bowl add about ¼ cup oil. Using fingers from one hand, rub som oil on the other palm then repeat with the other hand. Roll three balls, reapply oil and repeat until done.

Broil until brown on one side, flip being careful not to break them and brown on the other side. Remove into a bowl and repeat the cooking steps with the remaining meatball mixture.

Meanwhile, in large sauce pot, sauté onions until translucent then add garlic. Add red wine and turn heat to high and stir until wine is reduced by more than half.

Add tomatoes, seasoning and salt and pepper. Reduce heat to low, stirring every few minutes. After second batch of meatballs are cooked, remove them to the bowl then gently add meatballs into sauce. Stir carefully and heat through for 10 minutes.

Serve over broccoli or whole wheat pasta.

Have a yummy day!

Peachy Olive Oil Cake

Leave a comment

Servings: 12
Categories: Dessert
Source: JudeTheFoodie.com

Ingredients

• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt

• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice

• ½ c Agave Lite
• 2 Eggs

• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can

Directions

Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.

Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.

In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.

With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.

Add the flour mixture about a cup at a time and mix on low until just blended.

Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.

Bake about 35 minutes until a toothpick comes out clean.

Cool about 15 minutes. Invert onto a pretty plate and serve.

Have a yummy day!

The Luberon in Provence – A Complete Guide | www.theluberon.com

2 Comments

DSCN0952

The Luberon in Provence – A Complete Guide | www.theluberon.com.

I always wanted to see the lavender fields in Provence. That dream came true this past July.

DSCN0974

A favorite village was Roussillon. The ocher cliffs surrounding the town are just beautiful.

There are many cafes and shops. I especially enjoyed PPP Roussillon En Provence, a cafe and olive oil store.

DSCN0993

Our friend Matthew (amazing how you bond over food) helped us taste several varieties of olive oil.

We tasted one he actually harvested and pressed himself. It was lovely learning about the process.

I am trying to convince him that it would be fun to have guests join him in November and learn about the harvest and the process first hand.

Any takers?

 

Food, Fellowship and the Flag

2 Comments

If you could have seen the sight I had from the Main Stage at the Lewiston Jazz Festival you would have an idea what I am talking about.

As far as the eye could see, on Center Street, the main street of Lewiston NY, people were everywhere. If it was a surface, they were sitting on it…bag chairs, railings, and even window boxes (awkward) provided a base to listen to amazing music and chat with friends. Those without any surface were standing; either trying to find a place to listen or they were trying to move to a place where they could listen to conversation.

Everyone was eating. And, they were drinking.

Local restaurants sold their signature dishes on the street and outside vendors served up everything from brick oven pizza (from a portable brick oven with visible flame) to sushi. There were IPO beers and local wines, red and white sangria and the most delicious Mojito’s that had so much mint you felt like you are getting your daily dose of fiber.

It was noisy, not always easy to navigate and there was zero personal space.

The cacophony of retail, music and conversation would be harsh if heard without context. It was just plain loud but few people seemed bothered. Actually, they seemed invigorated by it. The louder the sound, the more intimate the conversation.

Have you ever noticed how a shared pizza pie or a cold beer act like a binder, providing commonality until conversation can get to shared experience?

And, Western New Yorkers play that game better than anyone I know. We can meet a stranger but know that our Godmother taught their nephew in grammar school in record time. We love the connection.

As I stood on the Main Stage I knew the folks were anxious for the headliners to start their show. I was the last thing between the community service announcements and the music which brought them all together in the first place.

Who could have blamed them for being impatient with the lovely practice of honoring the flags of the two countries sitting side by side?

But honor them they did, standing at attention as I sang the Canadian national anthem. “Oh Canada” their “home and native land” stood just a mile or so behind me. Many Canadians come to our little piece of New York State heaven for this festival as they pour here every day to enjoy the retail and the strength of their dollar.

Clap clap clap. They are sweet with their recognition that I sang their beautiful song with few errors.

Then, as they continued to stand, hats removed and many covering their heart, I began the Star Spangled Banner. I waved my hand as a request for them to join in and to my surprise and delight, they did.

Oh, if you could have seen the view from the stage of bodies everywhere, stopped for just a minute to sing a song that binds us just as an egg binds a meatball, you would have had shivers.

If you could have seen their faces, rapt with pride and a sense of belonging, you would have truly appreciated how food, fellowship and the flag truly represent needs we have as humans to survive not only physically but in our hearts and minds, as well.

 

Pass The Dish Gluten-Free Pasta Veggie Salad

2 Comments

This recipe is a great one for a crowd. It is made with gluten-free pasta and is loaded with veggies. Make this one for your Labor Day crowd or bring it along. It has staying power outside because there is no dairy in it.

photo (21)

Pass The Dish Gluten-Free Veggie Pasta Salad

Makes 30-1/2 Cup Servings

Ingredients

1 14 oz Bag Gluten-Free Pasta

1 Red Bell Pepper

1 Orange Bell Pepper

1 15.5 oz Can Black Beans

1 15 oz Can Whole Kernel Corn

1 16 oz Bag Frozen Peas

1/2 Cup D’Avolio Blood Orange Olive Oil (Divided)

1/2 Cup Cranberry-Pear white balsamic vinegar

1 Cup Italian Parsley

Salt and Pepper to taste

Instructions

Put a large pot of water on high and cook pasta according to package instructions.

Rinse and dry parsley. Chop.

Meanwhile, dice red and orange bell pepper.

Drain and rinse black beans and drain corn.

Drain pasta in colander. Put 1/4 cup of oil in empty pan. Put pasta back into the pan and lightly toss.

Add bag of frozen peas and stir gently. Add beans, corn and both peppers. Stir gently.

Add remaining 1/4 cup oil and 1/2 cup vinegar. Stir gently. Add parsley. Stir Gently.

Have a yummy day!

A Divine French Holiday

Leave a comment

DSCN0117I just returned from a dream vacation, Paris to Lyon and a cruise on the Rhone River. I ate new foods, tasted wonderful wine and saw monuments and lavender fields.

This was a “check this off the list” sort of trip.

Paris was a wonderful city and I could stay for months and never see all there is to see.

IMG_3253

We saw the Eiffel Tower from a distance, up close and inside. It takes on a whole new look at night with the lights reflecting the steel in the night time sky.

We climbed to the top of the Arc de Triumphe – all 284 stairs!

20130716-080750.jpg
I ate an interesting ham sandwich called a Croque-Madame. It is a Croque-Monsieur (a grilled ham sandwich with the ham inside the bread and the cheese on top)!with an egg on top. Madame! Get it? Egg on top? It cracked me up and was delicious.

20130716-081147.jpg
I went on a high speed train called the TGV from Paris to Lyon and boarded the Swiss Emerald for a Tauck cruise down the Rhône River. I cannot say enough about that company.

20130716-081422.jpg

20130716-081453.jpg

#Tauck #FrenchWaterways Day 2 – Free to Roam #Paris

Leave a comment

05-July-2013

When I first started framing this post all I could think about was what I did not see while in Paris.

I didn’t see Montmartre, Sacré-Cœur, the Moulin Rouge or Musée d’Orsay. I didn’t see the Luxembourg Gardens, Pompidou Centre or the Mona Lisa.

Was I even in Paris? Here is the ground we covered that day:

Tauck gave us the option to go on a coach bus “orientation” tour or a walking tour of the Marais neighborhood.

Our group of four decided a few weeks before over dinner at our house that we wanted to go on the coach to cover as much ground as possible.

It was a good choice for us as we were able to go out for a few photo ops near the Eiffel Tower and opt off the bus near the Arc de Triumphe.

DSCN0212View from the top of the Arc de TriompheWe headed for the tunnel and noticed no one in line for the stairs. Just a few minutes later we began the 284 stairs to the top. A challenge but we all did without any negative consequences. Here is a picture from the top looking down the spiral staircase. Cool, no?

This is a look at the city from the top of the Arc. It was so totally worth the climb.

Then it was a walk down the Champs-Elysees to Cafe George V for lunch. we learned that the cafe section on the street is for smokers, and there are a lot of smokers in France. A shocking amount, to be honest. And, not just older people but young folks smoking everywhere.

20130716-081147.jpg

I ordered iced tea and a very French ham sandwich called a Croque Madame (a Croque Monsieur with an egg on it…get it, Madame? Oh the things that make me laugh!)

The sandwich has ham inside and is grilled to crispy perfection. The cheese is put on top and broiled to make it brown and bubbly. The “female” madame version has an egg on it. I absolutely loved it. I am going to make these at home on a cold winter day.

DSCN0238

Next we were off to the Metro, an easy way to navigate Paris. It is interesting to see the doors that cover the track and only open when the train is at the station. They open quickly…and close quickly. Fortunately the trains come every few minutes. Jim, pictured here with his wife Debbie is not a coffee drinker. His caffine delivery system is Coca Cola. Not Pepsi. Coke. No problem since I don’t think I ever saw Pepsi in the country. He was jonesing for a Coke and spotted a vending machine. A few Euro coins later the train stopped, unloaded and reloaded just before he finished his transaction. The look on his face as the train, with my husband and I on it and his wife pointing was priceless. Good thing the trains come every few minutes.

Notre DameWe took the train to the Hotel de Ville (City Hall) en route to the cathedral of Notre Dame. This was the number one agreed upon highlight of our day in Paris. The cathedral is very imposing from the outside and had amazing stained glass windows.

Window in Notre Dame After a walk around the church and a few candles we walked toward Île Saint-Louis. We were diverted by several lock bridges and both couples did the touristy thing and hung a lock on the bridge and tossed the key into the river. Silly and charming all at the same time.

Once arriving in Saint-Louis we found many small shops, some very commercial and some quaint where we did our part to boost the Parisian economy. We heard from some of our friends of an ice cream place that shapes the ice cream into flowers. I remember having gelato in Italy like that so we searched for the right place.

DSCN0301

???????????????????????????????

 Doesn’t this Glace look beautiful? It tasted just as nice as it looked

Once we were done with our retail and confection moments we headed over to the Louvre. A walk through the Tuileries Garden on dry pebbly trails led us to the beautiful and massive museum..

???????????????????????????????

Much like holding up the Leaning Tower of Pisa, the girls succumbed to the frenzy of holding the pyramid designed by I. M. Pei. Seriously, it doesn’t belong there. Just one girl’s opinion but when in Rome, er I mean in Paris…

Don’t you think Debbie is doing a wonderful job?

We were pretty worn out by then so we wandered back to the subway, making our way to the hotel where we consulted with the concierge. She recommended a restaurant with a view of the Eiffel Tower.

DSCN0326

We ate at Chez Francis with a table on the busy street.


The oysters to open my meal were very good. Each of us tried something different and enjoyed our selections. As the sun set and the city lit up, this is what we saw.

After dinner we walked to the tower and took the elevator to the second level. I wanted to go to the top but they cut the line off right in front of me. Still it was a specacular sight and the perfect ending to an awe inspiring day.

Midnight in Paris

I guess I really was in Paris, wasn’t I?

Tomorrow: Tauck French Waterways Day 3 – High Speed Train and meeting the Swiss Emerald