Pumpkin-Sweet Potato Soup

A gorgeous soup for the soul- gluten and dairy-free...

Sweet potatoes add body and a boost of color and to one of my seasonal favorites- pumpkin soup. But before I get to the recipe, Dear Reader, I just need to kvetch a little. This won't take long.

You see, I am cooking from the left side of my brain- and I don't like it one bit. Well, truth be told, I'm actually doing more consulting in the kitchen than chopping and stirring and getting my hands all nice and sticky.

Which is exactly the point.

I must sit apart from all the action and fun, perched as I now am in my wheelchair, offering verbal guidance (the generous of spirit might even say, wisdom) to my willing-but-never-cooked-much husband while he does all the culinary work. Our tiny kitchen really has no room for me (and my new wheels) to wedge myself close enough to be of any substantial help. This cocina ain't big enough for the two of us. So the gimp has to sit this one out. Off to the side.

Which leads us back to the whole left brain-right brain verbal vs. visual mystique.

You see, I cook without recipes, for the most part. I use what I have on hand, what's in season. I improvise. And my baking recipes I adhere to with, maybe, 80 to 90% fidelity. I'm always seduced by, What if... I'm intuitive. Spontaneous. And messy (just ask my husband). I never toss the same ingredients together twice in exactly the same way. It's called being a right brained visual thinker. I am unable (even if I wanted to) to follow instructions in a linear fashion. I'm genetically resistant to the concept of: this is tried and true so don't mess with it.

So when my lovely, patient, helpful husband asks me, How much balsamic vinegar do I add? I stare blankly (I'm pondering). I visualize (which sparks the neural pathways in the right side of my brain where I see pictures). Then I start to conjure a verbal response (scurrying back to the left brain) and I approximate my intuition, pictures and kinesthetic antics into speech.

I wave my arm and twist my hands in the air like a lunatic.

And it's never quite right. It's an approximation. Subtle shades of taste lost in translation. To be fair, we've had plenty of good meals based on this left brain verbal analysis. Steve has made a killer meatloaf and a damn fine shrimp stir-fry among many, tasty dishes. I am more than well fed (um, I've gained five pounds).

It's just that, well, I miss the whole hands-on thing. The whole stirring, humming, chopping, seasoning, splashing, tasting, guessing, adjusting, making a mess thing. When I cook my whole body gets involved. Much more so than my imperfect brain. So I miss that.

I've tried using the walker to stand on one foot next to the counter (I can do that for three minutes or so before I get wobbly and loopy and gratefully sit back down in the wheelchair). I've placed a cutting board on my lap and sliced green peppers and onions. But instead of feeling helpful, I start to feel like I'm simply in the way, interrupting Dear Husband's flow, blocking the door to the fridge or the cupboard that inevitably holds the thing he is reaching for. I spend my time in the kitchen wheeling backward and forward, forward and backward, trying (in a goddess-like manner, of course) not to be an obstacle.

So that is where I'm at. Six weeks down, two more to go- before we x-ray this old celiac hip again and check our progress. In the meantime, there will still be no funny business. I'll behave. And sit safely in my wheelchair. Tossing my opinions out like so many chocolate sprinkles.

Here's a soup we made.

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Gluten-Free Vegan Pumpkin Berry Muffins

Gluten-Free Pumpkin Berry Muffins

You're gonna love the taste of these winter berry studded pumpkin muffins. They taste tart and sweet and grainy-tender all at once.

Yesterday we woke up to a surprise. The mesa and distant hills were powdered in white. The first snow of the season (am I ready for this?). The Kokopelli thermometer read twenty-two degrees. Extra thick toasty socks were needed. Steve made a morning fire in the kiva to warm us. Lucky for me, we had baked some pumpkin muffins this week. Tender, comfy break apart soul food for this bone-shivery goddess to nibble with her tea.

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A Trio of Tasty Turkey Recipes- Gluten-Free

Here are three delicious ways to use up leftover gluten-free turkey. One retro classic, Tetrazzini style, with brown rice noodles. One fabulous southwestern style enchilada recipe that has leftover turkey flirting with sweet potatoes. And last but always fabulous, our easy family favorite- turkey nachos with jalapenos and blue corn chips.

Gluten-free turkey tetrazzini- a retro classic, updated.

Jazzed Up Gluten-Free Turkey Tetrazzini Recipe

Here's my unconventional dairy-free version of a retro sixties classic. Gluten-free spaghetti makes fabulous tetrazzini.

Ingredients:

For the filling:

A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced mushrooms (I used baby Bella)
12 oz. gluten-free linguini or spaghetti cooked to al dente (still firm), rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste

For the sauce:

4 tablespoons olive oil
4 tablespoons sweet rice flour
2 cups non-dairy rice or soy milk (or milk)
1 1/2 cups gluten-free chicken broth
Optional- 1 tablespoon nutritional yeast, for flavor
1/4 cup dry sherry or white wine (may omit)
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste

For the crumb topping:

2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)

1 teaspoon French herbs- or parsley

Instructions:

Preheat oven to 350ºF. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the skillet veggies to the noodles in the baking dish.

Make your sauce:

In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.

If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.

Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.

Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)

Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.

To be totally retro, serve with green beans sprinkled with slivered almonds.

Serves 4 to 6.

Recipe Source: glutenfreegoddess.blogspot.com

These turkey enchiladas are tasty and gluten-free.

Holiday Turkey Enchiladas Recipe- Gluten-Free

You will love these super easy enchiladas featuring torn pieces of tender free-range chicken, lime juice, chunks of sweet pineapple, and spicy salsa. Espeically after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun.

Ingredients:

3 cups of your favorite salsa- spicy or mild

4-5 cups of cooked free-range organic turkey, hand torn or shredded

Juice from one fresh lime

2-4 tablespoons sour cream- light or regular or vegan for dairy-free

Sea salt and ground pepper

Pinch of cumin

Light olive oil, as needed

12 corn tortillas

1 cup diced pineapple

2 4-oz. cans chopped green chiles, drained

2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy

Hot red pepper flakes, to taste

Instructions:

Preheat oven to 350ºF.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Check out my tasty homemade green chile sauce recipe here.

Serves 6

Recipe Source: glutenfreegoddess.blogspot.com

Gluten-free nachos, Baby.

Gluten-Free Turkey Nachos

Here's a non-conventional way to use up cruelty-free turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.

Ingredients:

3 heaping cups organic blue corn tortilla chips

3 heaping cups organic yellow corn tortilla chips

Extra virgin olive oil

2 cups hand torn cooked free-range organic turkey pieces

4 oz. Cheddar or Jack cheese, shredded- use vegan cheese for dairy-free

A big handful of organic sweet grape tomatoes, halved

3-4 tablespoons chopped pickled jalapenos- or use chopped mild green chiles

A sprinkle of good chili powder or chipotle powder, to taste

Chopped fresh cilantro, if desired

Instructions:

Preheat the oven to 425ºF. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand toss to coat evenly.

Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.

Bake in a hot oven for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling. You can even be post-holiday decadent and serve these nachos right from the roasting pan. Okay, I admit it. We're casual here.

We eat nachos right out of the pan- with our fingers.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

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Gluten-Free Dairy-Free Holiday Tips

Getting through the holidays gluten and dairy free can be tough. Let me tell ya. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (meaning ovo-lacto vegetarian and sometimes vegan). In truth, Gentle Reader, my holiday foods have often tended, shall we say, to be a tad different from mainstream holiday fare.

Being the wild and free goddess-in-training I was back in those golden zen-kissed crunchy pre-celiac days, I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a vegan (non-dairy) sub in whipped sweet potatoes (everyone loved this!) and subbing butter and cream with vegetable broth and crushed roasted garlic in fluffy smashed potatoes. No one missed the animal fat (unless they were just being polite).

My stuffing back then (baked as a casserole) was naturally gluten-free. I used cubes of toasted cornbread tossed with a skillet of softened onions, celery, chopped apple and cranberries seasoned with a touch of curry- then moistened with broth and baked till golden- sometimes with pine nuts or pecans on top.

Instead of serving green beans swimming in canned mushroom soup (because I never- and I mean, never- got the appeal of that goopy combination) I roasted fresh green beans in sea salt and balsamic vinegar- just until tender-crisp. Or did this simple but elegant recipe with pomegranate glaze.

Lucky for me, I enjoyed thinking "outside the box". And in my vegan years- not once- did I make a turkey out of tofu.

Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?

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Acorn Squash with Green Chiles and Equal Love

My kinda squash. Kicked up with green chiles.

I deeply (if not profoundly) doubt the ever expanding food blog galaxy needs yet another squash recipe, but.

I can't help myself.

Right before the Charlie Brown style tile floor smack down (aka hip incident), I threw together a flavor combo I am crazy about. Nutty for. Head over heals smack your lips and toss aside your chaste maple syrup Pilgrim traditions for. That's right. I got radical.

I added chopped roasted New Mexican green chiles to my roasted acorn squash. And a sexy pinch of cumin. A golden drizzle of fruity olive oil. Impudent changes to the way we do things around here that would have sent a certain lanky, curly-haired ex-boyfriend of mine scurrying for his cream of mushroom soup casserole. In other words, Gentle Reader, home to Mommy.

Note to Goddesses-in-Training:

Darlings. If your boyfriend thinks your cooking is, let's say the word used is, Weird! Or even, Goddess forbid, Too spicy!

Find another boyfriend. Or girlfriend. That's right. I'm taking all shades of rainbow love. Whatever makes your heart race and your soul bloom.

Because love is too large for labels. Too fierce and sweet and fragile for small mindedness. And let's face it. True love is too heartbreakingly scarce in this world to twist your authentic self into a one-size-fits-all paper thin cut-out of who you should be, whom you should love, whom you should worship.

I'm here to tell you two things- from intimate, personal life experience- my recent brush with mortality has stoked my desire to speak freely.

Karina's Rules To Live By

1. Life is too damn short so lighten up.

2. Love is the best thing there is. And that means all love, Babycakes.

Not just one particular legal sanctioned religion supported super-hetero kind of love. I mean all the rainbow love shades in between from red to blue, from indigo to pink and even purple. So if you're feeling snagged in a cartoon cut-out of your life for your family's sake, or your church's sake, or your Aunt Vilma's sake, listen up, Doll.

Scrape off the Pilgrim tradition and the pressure to conform and the urge to please, fit in and be nice. Nice is overrated. And tradition is really overrated. As is the enduring myth that perfection is attainable. So shake things up. Be bold.

Love whom you love.

{As H.L. Mencken quipped, Puritanism was the haunting fear that someone, somewhere, may be happy.}

And for those of you genetically blessed with enjoying your legally sanctioned mainstream love, open your tender hearts and vote. Vote for equal freedom and equal rights and equal marriage opportunity for all.

Be generous of spirit.

Stretch your spiritual muscle.

Expand your compassion.

Because, judging? Not attractive. Leave the wrath to someone else.

Hate is not sexy.

Smugness? Top turn-off.

Sugar, the bottom line is this. Let your neighbor live in peace (not to mention your cousin or brother or sister still stuck in some dusty closet with all your other family detritus that no one likes to talk about). Get over it.

It's time.

And put spicy chiles in your holiday squash if you feel like it. No matter what Miss Goodier Than Thou thinks.

Let your soul fly.

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Gluten-Free Banana Bread with Chocolate Chips

Gluten-free banana chocolate chip bread. Yum.

Score one for banana bread lovers. After more than a few banana-induced mishaps (who knew baking egg-free gluten-free casein-free banana breads would prove so harrowing and unappealingly gummy and well, just plain spirit crushing?) Steve and I produced a sweet and tender banana loaf worthy of a mention.

A shout of big thanks goes out to my buddy Clare from Massachusetts (you remember Clare- she generously shared her brownie recipe with me back in the day). Clare posted her banana bread recipe on the Celiac Listserv last week. I veganized Clare's ingredients to make this recipe egg-free and dairy-free. And then, well, I simply had to add chocolate chips. After all, chocolate is goddess food.

And what's a banana without a little chocolate?

Just another naked banana.

And when you have a partner/husband like Steve (who, by the way, as you would expect, has been a champ through my hip healing process- hefting laundry, dusting (yes, that's right, dusting), bringing me mugs of hot apple cider (with a cinnamon stick!) and just plain cooking up a storm on my famished behalf)- who sweetly asks, Would you like me to grill your slice of Banana Chocolate Chip Bread?--- you blush, Dear Reader, and realize (once again) you've married the right man.

The man who knows you like your chocolate dark and melty and warm on your tongue. For breakfast.

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Gluten-Free Grains: Quinoa, Rice + Side Dishes

Sorry! This recipe idex has moved to:

Quinoa, Rice and Side Dishes

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