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Quinoa Stuffed Cabbage Rolls

Gluten free stuffed cabbage with quinoa and sweet potato stuffing
Quinoa stuffed cabbage. How's that for nontraditional?


It was a dark and stormy night...

Wait. This is a recipe post. Let me start again. Got your cocoa? Are you settled?

Chapter 1.

The tight blue tiled kitchen glowed in the afternoon sun that slatted through the western facing junipers and spilled across the cupboards in a honeyed glaze so dazzling she had to lower her eyes to keep from squinting like a cowboy as she grabbed a frayed dish towel and cracked the oven door. The scent of sweet potatoes, apples and onion laced with garlic, nutmeg and cinnamon filled the room. She tugged her worn wooden spoon from the mustard crock and stirred the tender jewels bathed in apple juice. For the first time in days she felt connected to something tangible.

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Karina's Kicked Up Colcannon Recipe

Karina's kicked up colcannon
An Irish classic- colcannon. Mashed potatoes with a twist.

Traditional colcannon is an Irish potato recipe thick with cream and sticks of butter. If served for the Celtic New Year, a bowl of colcannon might include a lucky coin hidden in its pillowy depths; the charmed recipient- if she didn't break a tooth on it- kept the buried treasure for a New Year's worth of kind fortune.

My version of colcannon is anything but traditional. I'm a half Ashkenazi-Jewish-Scot-Irish shiksa zen Jungian humanist, after all. So you know I had to change it up a bit. It had to be vegan. And it had to be spiked with the flavors I crave. Flavors that love snuggling up to potatoes.

Because when it comes to this turning-back-the-clock dark and spooky time of year nothing beats a good potato recipe.

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Easy Gluten-Free Pumpkin Pie Recipe

Gluten-Free Pumpkin Pie Recipe
Easy, delicious gluten-free pumpkin pie.

This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.

My secret? It's in the details.

First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving).

Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly.

Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin.

Then you're screwed.

My secret ingredient? My favorite grain of late. Buckwheat. I thank my lucky stars every night that I can eat buckwheat, not only because it's deeply familiar, ingrained as it is in my semi-Ashkenazi bones (while the Scot-Irish half of me pines for Guinness), it's a cereal-free "grain" with a soft, sweet nutty taste and a higher protein content than many other gluten-free flours. And it is drop-dead sexy in baking (have you tried my Buckwheat Chocolate Chip Cookies? My Pumpkin Raisin Cake?).

Buckwheat? In a pumpkin pie? you ask.

Affirmative. You see, this is a crustless pumpkin pie- a close relative of my crustless quiches (though they contain eggs which helps beyond imagining- but vegans, keep the faith, because I'm also working on an eggless quiche slash kugel). As impossible as it seems (okay, allow me, please, a corny nod to the old Bisquick trick) the buckwheat flour helps create a tender and barely discernible crust, which- for a quasi-baker like me is a high-fiving relief because there is nothing I have less patience for than wrangling with fall-apart-when-you-sneeze gluten-free pie crust dough. Well.

That's not entirely true.

I have even less patience for the fear-spiking sensationalism media corporations serve up as news when it is anything but. It's enough to give any sensitive soul severe schpilkis.

Which is why I disconnected my cable TV. One hundred dollars a month to get heartburn? I don't think so.



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Karina's Enchiladas Win the Whole Foods Budget Recipe Challenge

Whole Foods Budget Recipe Challenge Winner Karinas Sweet Potato Black Bean EnchiladasEnchiladas photo courtesy Whole Foods Market © 2008

I am very excited to announce that my recipe for Sweet Potato Black Bean Enchiladas has won the Whole Foods Market Budget Recipe Challenge. Thank you all who voted for the recipe- and highlighted this gluten-free vegetarian entry. I am overwhelmed by the support. Over 1,300 of you took the time to vote! And I appreciate it with all my heart.

Congrats to the other talented finalists who participated with their mouthwatering array of unique dishes- Jaden of Steamy Kitchen, Rachel of Coconut & Lime, Hannah of Bittersweet, Michael of Cooking for Engineers and of Katy of Sugar Laws. Your recipes rocked.


To celebrate I am going to give away:

Five $25 Whole Foods Market Gift Cards!

To participate in this random drawing leave a comment below.


Five lucky winners will be picked out of hat
by my favorite little burro, Sparky
on Friday October 31st.



Good luck!

Contest is closed- Sparky picked the winners-
see the winners here.


Here is the winning recipe on Gluten-Free Goddess:

Sweet Potato Black Bean Enchiladas

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Gluten-Free Crock-Pot Recipes



It appears you have encountered an old link from years ago. I apologize for the inconvenience.

Please use this link to get to where you need to go...

Crock-Pot recipe-wise, that is.

The new stews and slow cooker recipe index is:

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Easy Cider Roasted Vegetables - Vegan and Gluten-Free

A pan of fresh vegetables ready for roasting
Roasted vegetables are an easy, fit for company favorite.



Roasted vegetables. As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at dinner hour and cut up heaps of vegetables and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk.

After all, we're simpatico.

We're on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And we're on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesn't go belly up (but money is another topic a "polite" woman doesn't discuss).

Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jack's Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasn't looking for a mother- I knew I'd found the man for me.

And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.

Dinner is done, he said.

May this election soon be, I murmured.

And I raised my glass to the future.


Easy Cider Roasted Vegetables Recipe


While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375ºF.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I've never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they'll take a bit longer to cook through.

Ingredients:

1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up
Lots of garlic, several whole or minced cloves


Instructions:

Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting Sauce:

Ingredients:

3 tablespoons extra virgin olive oil

3 tablespoons apple cider vinegar
1 cup natural apple cider or apple juice
1 tablespoon agave, honey or brown sugar

Instructions:

Stir to blend. Pour the sauce over the veggies, toss well to coat.

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables.
Add crumbles of goat cheese, if you like.


More Options:

Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.


Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.



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Recipe Source: glutenfreegoddess.blogspot.com

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Pistachio & Banana Mini Cakes

Banana & Pistachio Mini cakes


I know it takes me years to post a new recipe, and I apologize for all of you who are following my blog and may be wondering why am I such a lazy blogger??!! I am "lazy" when it comes to writing and posting. I essentially created this blog mainly because people were asking for recipes on my flickr page, and my answer would be: soon .............on my blog! I ,hopefully, will be more serious and post more often. This post didn't help get me back on track, I almost gave up. I had so much trouble getting it all together. I wrote it may be 5 or 6 times and kept losing the whole work after adding a link. I gave up the link- obviously- and ended up frustrated! writing always drives me nuts!! Grrrrrr.....
Speaking about nuts, I need to mention couple things regarding this recipe. First, I am not a big fan of banana bread. I only make it when I have ripe bananas sitting on my kitchen counter for days. The cake itself is good and I think banana bread lovers will like it. BUT, the issue is in the "nuts". I discovered lately that I'm no fan of nuts in cakes anymore. I don't like when they become soggy when mixed and cooked with any kind of batter. So, I left their addition optional and let you decide!

Pistachio & Banana Mini Cakes (or 1 large loaf/cake)

100g butter, melted and cooled

1/2 cup vegetable oil

1 cup granulated sugar

4 eggs

4 medium bananas (preferably ripe), pureed

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 cup milk

2 Tbsp lemon juice

Pinch of salt

1/2 to 1 cup chopped pistachios mixed with a tablespoon of flour

Preparation

1- Preheat the oven to 350 f. Butter and flour a large loaf pan or ramekins (you need a lot of those if you're making the full recipe)

2- Beat the eggs and sugar until light and fluffy, about 5 minutes. Add the melted butter, oil and the pureed bananas. Mix until well combined.

3- Sift the flour, baking soda, baking powder and the salt. Mix the milk and lemon juice. Set aside.

4- Add the dry ingredients mix to the wet one alternating with the milk. Fold in the chopped nuts

5-Bake until a toothpick inserted inside the cake(s) comes out clean. For the large loaf pan it will take between 50 and 55 minutes. The smaller ones, approximately 20 minutes. Cool before enjoying!

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Gluten-Free Pumpkin Bundt Cake

Gluten free pumpkin bundt cake
A warm and spicy pumpkin cake recipe for autumn.

Fall is my favorite season- for more reasons than I can count. Clear cool mornings that reinvigorate my affection for walking- not to mention- turning on the oven to bake. The freshened sense of new beginnings- yes, I know, I'm weird this way. Rather than the greening of spring, it's the winged migration of fall that kindles my creative spirit.

Fall feels like a fresh start, the smell of sharpened pencils, crisp white sheets of paper and a new box of crayons. Time to stack unread books by the bed, recycle old clothes, worn out paradigms and old ideas.

Time to get the broom and make a clean sweep of things.

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Gluten-Free Mexican Recipes: The Flavors of Santa Fe

New Mexico Sky- My View
The Land of Enchantment


I lived in rural northern New Mexico for three years. During that time I loved cooking with fresh roasted green chiles. Harvest season in New Mexico smells like roasting green chiles. Everywhere. It's true. And it's seductive. Some might even say, magical.

But beyond the smoky sweetness that tugs at your suddenly empty and ravenous belly there is something else in the cool dry air, some intoxicating, invigorating whiff of the impossible, the extraordinary, the stuff of dreams. Barely there. Unless you pay attention to it. A shape shift at the corner of your eye. A rainbow over the mesa. A wing. The yelp of a coyote. The sudden purple of autumn asters in the rain carved arroyo.

New Mexico enchants her visitors.

It’s a feast of color and tastes spiked with the scents of juniper, chile and sage. To celebrate its flavors I have gathered my New Mexican inspired recipes for you- a reference to tempt you. Until you visit New Mexico. And find your own rainbow, waiting.


Fresh fire roasted green and red chiles.


My Santa Fe + Mexican Recipes



Bakery and Bread



More Tex-Mex and New Mexican Recipes from Food Bloggers:

Chile Rellenos Bake from Kalyn's Kitchen
Turkey Green Chile Chili from Perfect Pantry
Carnitasfrom Simply Recipes
Roasted Green Tomatillo Salsafrom Andrea's Recipes
How To Roast Your Own Green Chiles from Elise at Simply Recipes
Chipotle Chili from Cooking with Amy
Creamy Mexican Chayote Soup from FatFree Vegan Kitchen
Homesick Texan's Carnitas Houston Style
Mexican Grilled Corn from Food Blogga
Three No-Cook Summer Recipes from Farmgirl Fare
Guacamole Deviled Eggs from Coconut and Lime


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