Carol Fenster's Blog, page 21

Vegetarian Awareness Month: Gluten-Free, Vegetarian Entertaining

October is National Vegetarian Awareness Month and many of you ask me how to be a gluten-free vegetarian or flexitarian (someone who is an occasional vegetarian.) This is important because the holidays are just around the corner and you will likely either be a vegetarian guest or you will host a vegetarian. So read on, you may need this information later!

Butternut Squash Soup is perfect for entertaining all guests

There was a time when gluten-free and vegetarian were two terms seldom used together. But today, with roughly 21 million Americans on a gluten-free diet and 23 million saying they follow a “mostly vegetarian diet,*” we are seeing more gluten-free vegetarians (and will see more and more, I believe, in coming years). In fact, you may be one of them!

The Importance of a Plant-Based Diet

My publisher’s request to write 125 Gluten-Free Vegetarian Recipes a few years ago was undoubtedly motivated by these statistics, but the timing was especially fortunate for me. I had just been diagnosed with early-stage breast cancer and was already seeking plant-based, gluten-free recipes to speed my recovery from a lumpectomy and radiation. I developed these recipes as I moved through the various stages of healing. In yet another incident of fortuitous timing, the book was published just as I was deemed “cancer-free” by my doctors.

As I wrote the book, I often thought about how hard it is to entertain people with multiple food sensitivities and how avoiding animal products further complicates this situation. However, as I wrote this book I was happily surprised to learn just how many wonderful foods a gluten-free vegetarian CAN enjoy and in fact, the foods are so good that ALL of your guests will love them. As you can see from my recommendations from the book below, we have lots of wonderful choices.

Today’s Recipe

But first, let’s start with a gorgeous, delicious soup that is also very nutritious. Serve it as a main dish or as an appetizer; it’s really cute served in little espresso cups or over-sized shot glasses.

Butternut Squash Soup with Chipotle Cream

Reprinted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)

Apple juice provides just the right touch of sweetness to balance the warm spices in this vibrant soup. I love its rich orange color, and the drizzle of Chipotle Cream and sprinkle of chives make it look so elegant. If you don’t want to use the Chipotle Cream, using chives only will still be very pretty.

Soup

2 cups apple juice

2 boxes (12 ounces each) frozen butternut squash

1 large onion, chopped

2 large garlic clove, minced

1 tablespoon canola oil

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground mustard

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon sea salt

1/4 teaspoon crushed red pepper flakes

1 tablespoon lemon juice

2 tablespoons chopped fresh chives or parsley, for garnish, or parsley

Chipotle Cream

1/4 cup low-fat mayonnaise or vegan mayonnaise

1/4 cup low-fat sour cream or vegan sour cream

2 tablespoons lime juice

1/4 teaspoon agave nectar

1/8 teaspoon chipotle chile powder

[1] In a large pot, combine all of the soup ingredients except the lemon juice and chives. Bring to a boil; reduce the heat to low and simmer, covered, 30 minutes. Stir the mixture occasionally to break up the frozen chunks of squash.

[2] While the soup simmers, make the Chipotle Cream: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, agave nectar, and chipotle chile powder. Set aside.

[3] With a handheld immersion blender, puree the soup until very smooth. Stir in the lemon juice and serve hot, garnished with chives and a drizzle of Chipotle Cream. Refrigerate any leftover cream, tightly covered, for a week. Serves 4.

Recipe Ideas From 125 Gluten-Free Vegetarian Recipes by Carol Fenster

Here are some easy appetizers for your vegan and vegetarian guests:

[1] Gazpacho Shooters (cute, served in shot glasses or espresso cups)

[2] Greek Salad Skewers with Greek Salad Dressing

[3] Baked Kale Chips (crisp and crunchy, yet terribly good for you)

[4] Stuffed Mushrooms (another old favorite that never fails to please)

[5] Crostini (the Italian version of toast with toppings; make your own easy French Baguettes or use baguettes from Dr. Schar or Against The Grain baguettes)

[6] Mini Corn Dogs (super-simple; perfect for young and old alike—uses soy-based frankfurters)

Several vegetable and grain-based dishes can be used as entrees or side dishes, depending on the occasion:

[1] Moroccan Millet-Stuffed Acorn Squash

[2] Quinoa Pilaf with Pine Nuts and Dried Fruit

[3] Stuffed Bell Peppers with Picadillo Rice

[4] Onion-Leek Tart

[5] Chili Corn Bread Casserole

[6] Eggplant Parmesan Stacks (use soy Parmesan, by Galaxy)

Breads are so important to us, so try these mouth-watering choices that are also vegan:

[1] Angel Pan Biscuits

[2] Rosemary Focaccia with Onion Marmalade

[3] Basic Scones with Drizzle

[4] Hearty Bran Muffins

[5] French Baguettes

[6] Breadsticks

Desserts, especially at the holidays, are especially important so try these vegan choices:

[1] Ginger Molasses Cookies

[2] Chocolate Brownies

[3] Almond Vanilla Cake

[4] No-Bake Cheesecake

[5] All-American Cherry Pie

[6] Tiramisu

Whether you are a host or a guest, here are some final tips:

[1] If you are the host, query your guests beforehand about any food sensitivities or preferences. Try to have at least one dish that everyone can eat. If you’re a guest, offer to bring a dish that you can safely eat.

[2] If you are serving a buffet, use place cards to list the ingredients in each dish so guests know which are safe. If it is a sit-down dinner, I always describe the dish to my guests with a comment such as “…and it doesn’t have any gluten or dairy in it.”

[3] Don’t be afraid to say “no, thank you” if you’re served a dish you can’t eat. If you’re the host, honor a guest’s refusal by not pressing the food on them again. I once continually asked a guest to eat a chocolate dessert only to find out later that she was severely allergic to chocolate. I learned my lesson!

[4] When you’re not sure what to expect as a guest, do what I do: eat beforehand. If you’re the host and your guests aren’t eating the wonderful food you prepared, don’t take it personally. They may not wish to draw attention to their situation and your job is to make them feel welcome, regardless of what they do or don’t eat.

*Source: 2008 Harris Poll commissioned by Vegetarian Times.

Gluten-Free at Rancho La Puerta Spa & Resort

One of the prettiest places on earth is just an hour south of San Diego, CA: Rancho La Puerta Resort & Spa, voted “World’s Best Destination Spa” by Travel+Leisure magazine for the 3rd year in a row. This lovely, 3,000 acre haven, developed by Deborah Szekely and her late husband over 70 years ago, is the only destination-spa I’ve ever visited.

Spas are, by definition, a luxury. But there’s a way to enjoy a slice of this remarkable place for one day at only $235 per person. It is called Saturday at The Ranch; a bus picks you up at Balboa Park at 7:30 AM and an hour or so later you’re touring the grounds, taking fitness classes, getting a massage, hiking, dining on fabulously healthy, delicious food, and engaging in a hand-on cooking class with the Ranch’s cooking school Executive Chef Denise Roa.

A Day at Rancho La Puerta

Our day began bright and early; up at the crack of dawn to make sure we didn’t miss our 7:30 AM bus. None of us got motion sickness on the beautiful but curvy road from San Diego to Tecate, in the Baja, California. After a brief tour of the Ranch, where we admired the lovely foliage, blooming plants, Southwestern architecture, and many art sculptures, we explored the grounds. That’s me by the fountain, one of my favorite spots.

Carol at Rancho La Puerta

Rather than have a massage or take a class, I chose to wander the around and enjoy the gorgeous weather and spectacular views from as many vantage points as I could find.

Lunch

Every meal at the Ranch is super-healthy and lunch is no exception. It is served buffet-style, so you help yourself to mounds of lettuce greens (grown right there), topped with whatever vegetables are in season from their own garden. Protein was in the form of tuna salad, dessert was fresh apples from their orchard. Although it is not a weight-loss type of spa, every dish is labeled with calorie content as a guide. But you can eat as much as you want, so I enjoyed a huge plate of greens and vegetables, one of my favorite types of lunch.

Cooking at La Cocini que Canta (The Kitchen that Sings)

Despite all the fun we had throughout the day, the highlight for me was the 3-hour, hands-on cooking class with Executive Chef Denise Roa, a fabulous ambassador for the Ranch’s healthy focus. She is lovely, articulate, and extremely knowledgeable about food.

The class began at 4 PM and the kitchen was ready for us. All of our ingredients were organized by work-stations and our group of 16 quickly divided into small groups, each assigned to a dish. The meal was a Fish Taco Bar, complete with hand-made masa-based corn tortillas, a variety of salsas, rice and mushrooms, peppers, zucchini, cactus (nopales) salad(see photo)

Nopales (cactus) leaves ready for roasting

, and guacamole. The fish was shrimp and calamari brought in from the Pacific Ocean—tossed in spices and peppers for full flavor.

Fish Taco Bar at La Cocina que Canta Cooking School

Dessert was healthy, but delicious: Almond-flour cookies with fruit compote. And, a lovely red-wine sangria was the perfect touch. We also drank hibiscus tea, rice milk, and plain water infused with lemon verbena.

Naturally Gluten-free

But here’s the best part: the entire meal was naturally gluten-free. Chef Denise feels that it is easy to eat gluten-free if you cook your own food and don’t eat processed foods. Only a couple of us in the class actually required a gluten-free meal, but the others simply didn’t notice the absence of gluten.

Each dish was authentic Mexico, made from scratch and then served buffet-style. Chef Denise’s staff had all the fresh produce from the garden washed and apportioned at our stations, but it was our job to actually make the dish so there was what resembles “organized chaos” as we all began chopping, peeling, cooking, baking, and frying…..at once. Luckily, the kitchen is organized around a huge island that we can all stand around to work so there was room for everybody.

I was assigned to making Roasted Guero Peppers (see photo), a light yellow, fairly mild pepper that I’d never heard of before.

Roasted Guero Peppers

Like many of the other dishes, its preparation was quite simple: roast in a skillet in some olive oil until lightly charred, mix with sautéed onions, lime juice, and soy sauce and let sit for a few minutes. We ate them whole with our tacos, and they were delicious!

Rancho La Puerta’s 6-Acre Organic Garden

Usually, part of the class process is to walk through the gardens before the class starts and gather herbs, vegetables, fruits—whatever is in season. That means that we hand-carry freshly picked items—with the dirt still clinging to the roots—directly into the kitchen to wash and prepare for dinner. That’s a process that many people (unless they have their own garden) don’t get to experience. Talk about eating locally!!!

But tonight, Chef Denise wisely advised us that the prettiest time of the day to visit the garden was just before sunset when the wind died down, the birds sang, and the light was better for photos. So, after dinner was prepared, sangria in hand, we strolled through the garden to see things I’ve never seen before: pomegranates growing on trees and persimmons growing on bushes. What a treat to see this! And, then plants I’ve seen before but always admire: small eggplants, rows of Romaine lettuce, 5 different kinds of basil, leeks, yellow carrots that Chef Denise pulled from the soil (see photo),

Chef Denise Roa pulls carrots from garden.

rinsed off with water right there in the garden, and we ate them (tops and all). They were so fresh-tasting.

After dinner, we said goodbyes to many new friends and our wonderful Chef Denise and her crew and walked into the balmy night to our bus to begin our trek back to San Diego. It had been a jam-packed day, but relaxing, rewarding, and most of all, delicious. On my way out, I noticed that my book,

Carol’s 1,000 Gluten-Free Recipes at Rancho La Puerta

1,000 Gluten-Free Recipes, was on the reference shelf at the cooking school. It was a good day!

Shrimp Tostadas From New Gluten-Free 101 Cookbook

It’s been over 2 years since I’ve released a new cookbook, so I’m delighted to announce that another one is on the way. Available in late 2013, it’s a total revision/update/expansion of my original Gluten-Free 101—but with gorgeous, full-color photos and lots more help for beginning cooks.

The new Gluten-Free 101 by Carol Fenster

The origins of this book came about at the turn of the century (2,000 that is). I realized that many newly-diagnosed gluten-free patients were utterly baffled by having to prepare their own meals and, at the same time, they told me how much they missed their favorite foods. Even though I had written 3 cookbooks by this time, I realized that many patients needed an even simpler, more down-home cookbook to make them happy.

So, I published the first version in 2003 and it became a best-seller in health food stores across the nation. Ten years later, the new Gluten-Free 101 is even bigger and better. It makes a terrific present to yourself or someone special who needs it. Try these yummy tostadas which are one of the new recipes in the book.

Shrimp Tostadas

Adapted from Carol’s new book, Gluten-Free 101: The Essential Beginner’s Guide to Easy, Gluten-Free Cooking (Houghton Mifflin Harcourt, forthcoming, 2014)

These gorgeous little treats (which are hearty enough to make a light meal if you eat several) go together quickly if you have all the ingredients prepped in advance. The Chipotle Sauce isn’t essential, but it makes these tostadas go from “great” to “wow, these are fantastic.”

Shrimp Tostadas

TOSTADA

8 gluten-free tostada shells

1 container (9 ounces) bean dip

[1/2] cup chopped red onion

2 plum tomatoes or 8 cherry tomatoes, cored and diced

[1/2] pound cooked shrimp, tails removed and chopped

1 medium avocado, peeled, pitted, and diced

2 cups chopped iceberg lettuce

[1/2] cup chopped fresh cilantro

[1/2] cup Mexican tomato salsa or salsa verde

CHIPOTLE SAUCE

[1/2] cup low-fat sour cream or sour cream alternative

1 tablespoon fresh lime juice, or more to taste

[1/2] teaspoon honey or agave nectar

[1/4] teaspoon chipotle chile powder, or to taste

Per tostada: 250 Calories ; 12 g Fat; 2g Saturated Fat; 11g Protein; 4g Fiber; 27g Carbohydrates; 345mg Sodium ; 58 mg Cholesterol

Preheat the oven to 300 degrees.

[1] Place racks in middle and lower third of oven. Place tostada shells on two 9×13-inch rimmed baking sheets (shells may overlap a little). Spread each shell with scant 2 tablespoons of bean dip. Place one sheet on each rack in oven to warm, about 5 to 10 minutes, while preparing remaining ingredients.

[2] Whisk together sour cream, lime juice, honey, and chile powder to make smooth sauce, adding enough lime juice to reach thin consistency. Remove tostadas from oven. Top each tostada with equal amounts of onion, tomato, shrimp, avocado, lettuce, and cilantro. Drizzle with chipotle sauce and serve immediately with the Mexican salsa. Makes 8 tostadas.

Too Much Zucchini at Summer’s End? Make Gluten-Free Zucchini Bread!

Summer isn’t over here in Colorado, yet today certainly seems like it. This cold, rainy weather makes me want to retreat to the kitchen and bake to my heart’s content. What should I bake?

Gluten-Free Zucchini Bread is Perfect Way to Use Up Zucchini

Well, how about making use of the many zucchini that I enthusiastically bought last weekend at the Farmer’s Market. What was I thinking? I didn’t use them in the planned stir-fry, so now they’re shriveling and a little forlorn-looking in the fridge. Zucchini bread is just the thing and my kitchen will smell heavenly as well! Try this recipe to see what I mean!

Zucchini Bread

Reprinted with permission from Gluten-Free 101, revised and expanded edition by Carol Fenster (Houghton Mifflin Harcourt—watch www.Amazon.com in December,2013 for new, color-photo version).

Though often maligned, most of us like zucchini in bread so bake a batch and enjoy this classic.

2 cups GF flour blend (see below)

[3/4] cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1 1/2 teaspoons xanthan gum

[3/4] teaspoon salt

[1/4] teaspoon baking soda

2 large eggs, room temperature

[1/2] cup canola oil

1 teaspoon pure vanilla extract

2 cups grated zucchini (about 1 medium or 2 small)

[1/2] cup raisins

[1/2] cup chopped pecans (or your favorite nuts)

[1] Place a rack in the lower third of the oven. Preheat the oven to 350ºF. Generously grease three 6×4-inch nonstick (gray, not black) loaf pan(s).

[2] In a medium bowl, whisk together the flour blend, sugar, baking powder, cinnamon, xanthan gum, salt, and baking soda until well blended. In a large mixing bowl, beat the eggs with an electric mixer on medium speed until light yellow and frothy, about 30 seconds. Add the oil and vanilla and beat on low speed until well blended. With the mixer on low speed, beat the flour mixture gradually into the egg mixture until the batter is smooth and slightly thickened. The batter will be very stiff, but then beat in the grated zucchini and it will become softer. With a spatula, stir in the raisins and nuts. Spread the batter evenly in the pan(s).

[3] Bake until the tops are nicely browned and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Cool the bread in the pans 10 minutes on a wire rack. Remove the bread from the pan(s) and cool completely on the wire rack. Slice with an electric or serrated knife and serve slightly warm. Makes 3 small loaves.

Per slice: 270 calories; 3g protein; 13g total fat; 2g fiber; 38g carbohydrates; 31mgs cholesterol; 237mgs sodium

GF Flour Blend

1 ½ cups sorghum flour or brown rice flour

1 ½ cups potato starch

1 cup tapioca flour/starch

Whisk together and store, tightly covered, in a dark, dry place.

Where Did the Summer Go? Celebrate Labor Day with Gluten-Free Bread Salad

Where did the summer go? It seems like just yesterday that our gloriously beautiful Colorado summer stretched out in front of me with promises of warm days, blissfully cool nights, marvelous summer foods, and fun with friends and family. Now, here it’s almost Labor Day…but we DO have gorgeous autumn days to look forward to so I am somewhat comforted.

Gluten-free bread, tomatoes, and fresh basil make a delightful bread salad.

One thing is for sure at summer’s end: tomatoes take over gardens, Farmer’s Markets, and the grocery store produce aisles.

One of my favorite ways to use tomatoes is an Italian bread salad known as Panzanella. Originally a dish devised by frugal Italian cooks to use up stale bread, it has evolved into a classy dish that goes far beyond bread, tomatoes, and basil dressed in an olive oil and vinegar dressing. And, it is absolutely gorgeous as you can see in the photo.

I serve this vibrantly colorful dish to rave reviews by dinner guests every summer and although you can serve it year-round, it is best when made with the best tomatoes you can find. Whether it’s from your own vines, the Farmer’s Market, or generous neighbors the quality of this dish depends on the tomatoes. And it is a great way to use up gluten-free bread.

I have to warn you: If you serve this to guests, make plenty because they will love it and you’re likely to run out. They don’t care if it is gluten-free; it just tastes that good!

Panzanella: Italian Bread Salad

Reprinted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Wiley, 2008)

This is my favorite summer salad and guests happily devour it. It is very colorful and the pleasing crunch of the bread cubes contrasts nicely with the soft, juicy tomatoes. I often vary it by adding marinated artichokes, olives, and baby spinach (and occasionally shrimp or chicken for a main dish) but this is the basic version I start with.

6 slices white gluten-free bread

1/2 cup extra-virgin olive oil, divided

2 tablespoons unsalted butter or buttery spread

1  teaspoon salt, divided

1 garlic clove, minced

2 cups cherry or grape tomatoes, washed, stemmed and halved

1/2 cup thinly sliced red onion

2 tablespoons white balsamic vinegar

1/2 teaspoon freshly ground black pepper

1/2 cup chopped fresh basil leaves, chopped (or more to taste) plus a few leaves for garnish

[1] Place a rack in the middle of the oven. Preheat the oven to 350°F. Line a large 13 x 9-inch baking sheet (not nonstick) with foil. Cut crusts from bread (use them for bread pudding or stuffing) and cut remaining bread into 1/2-inch cubes. Place bread cubes in a large bowl.

[2] In a small pan, combine 6 tablespoons of the oil, butter, 1/4-teaspoon of the salt, and garlic in a small pan and cook over low heat until the butter melts, stirring to blend ingredients thoroughly. Pour the oil mixture over the bread cubes and quickly toss to mix well. Spread the bread cubes in a single layer on the baking sheet.

[3] Bake 10 to 20 minutes or until the bread cubes are golden and fragrant, stirring and turning cubes occasionally halfway through for even browning. The amount of time required to brown bread cubes varies depending on the bread you use, so watch carefully to avoid burning. Remove the baking sheet from the oven and let the bread cubes cool slightly on the baking sheet. The toasted bread cubes should be used within the next 15 minutes for best result

[4] In the same large bowl, whisk together the remaining 2 tablespoons oil, the remaining 3/4-teaspoon salt, vinegar, and pepper. Add the bread cubes, tomatoes, and onion, and chopped fresh basil and toss until blended. Serve immediately, garnished with additional chopped fresh basil leaves. Makes 4 servings.

Carol’s Kitchen Notes: How to Handle Tomatoes without Bruising Their Egos

[1] Tomatoes should be stored at room temperature, rather than refrigerated because the cold makes them mealy and diminishes their flavor.

[2] Experts say that tomatoes stored stem-side down stay fresh longer. Apparently, the scar where the stem is located releases moisture and provides an entry point for mold and fungus.

[3] Store tomatoes in a single layer, not on top of each other. I put mine in a flat tray on my countertop where they add a pretty, colorful touch to my kitchen.

[4] When my grape or cherry (my favorite variety) tomatoes start to shrivel, I cut them in half, toss with olive oil, and spread them out on a parchment-lined baking sheet to dry in the oven. A setting of about 200°F is ideal. If you have a convection oven, use that setting at 200 degrees. Or, use a dehydrator specially designed for drying food. The amount of time it takes depends on the size and moisture of the tomatoes, so watch carefully. When dry, cool completely on the baking sheet on a wire rack. Then freeze in resealable freezer bags. Use them in soups, salads, sandwiches… any recipe that needs dried tomatoes. I rarely soak them in water to reconstitute, but you can if you like.

Whole Grain Sorghum Salad is Perfect for Hot Summer Day

Whole Grain Sorghum Salad with Shrimp

It was hot, hot, hot in Fort Collins, Colorado, this past weekend but that didn’t stop the Colorado Chapter of Les Dames d’Escoffier from selling their culinary cast-offs at a garage sale to raise scholarship funds for deserving culinary students. It was fascinating to see what emerged from the depths of these ladies’ pantries! We also offered culinary demonstrations, so I demonstrated a delicious whole grain sorghum salad, using Bob’s Red Mill sorghum, and it was a hit. Four lucky winners went home with a bag of grain*, as well.

What is Sorghum?

In case you’re not familiar with it, sorghum is an ancient grain that has been used for over 8,000 years in Africa and Egypt and is increasingly available in the United States. It is the 5th most important cereal grain in the world. Growing up on a farm in eastern Nebraska, we raised sorghum but called it milo back then. It is grown primarily in the south-central states (Nebraska to Texas), but some is grown in other states such as California.

Even as a small child, I could distinguish the stalks of sorghum in our fields from other tall-growing crops like soybeans or corn but I also knew that it was only used for livestock feed. Since then, growers have modified the grain to be “food-grade” and it is now a welcome, nutritious addition to our gluten-free diet. Sorghum flour is readily available in natural food stores and some grocery stores but—until recently—whole grain sorghum was hard to find. Now the Bob’s Red Mill brand is sold in natural food stores.

Whole Grain Sorghum Salad

Reprinted from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)

This whole grain sorghum dish may become one of your all-time favorites. It’s gorgeous, showy, and hearty….yet light enough for a hot summer day. Plus, it is best served at room temperature (rather than hot or chilled) so it’s perfect for buffets or picnics.

To cook the sorghum:

1              cup uncooked whole grain sorghum (soaked overnight in water to cover)

3/4           teaspoon sea salt, divided

2              cups water

Sherry Vinaigrette Dressing:

2              tablespoons freshly squeezed lemon juice

3              tablespoons extra-virgin olive oil

1              tablespoon sherry vinegar (or 2 tablespoons for a sharper flavor)

1/8           teaspoon white pepper

Vegetables:

1/4           cup shelled raw pumpkin seeds or pine nuts

1              English or hothouse cucumber, unpeeled and chopped

3              green onions, chopped

1              small red bell pepper, chopped, or 12 grape tomatoes, halved

1              small yellow bell pepper, chopped

1/2           cup cooked edamame (or lightly-steamed peas or asparagus)

1/2           cup chopped seasonal fruit (figs, pears, apples, oranges, or dried cranberries)

1/2           cup chopped fresh parsley, plus extra for garnish

1/2           cup chopped fresh cilantro

1/4           cup chopped fresh mint

1/4           cup crumbled feta cheese or queso fresco (optional)

Mixed Greens

12            cooked large whole shrimp, peeled (or more to taste)

[1] Drain the soaked sorghum and discard water. In a heavy medium saucepan with a lid, combine sorghum, 1/2 teaspoon of the salt, and 2 cups water. Bring to boil. Cover and reduce heat, simmering for 40 to 45 minutes. Transfer to a strainer and drain well. Set aside to cool.

[2] Make the dressing: In a screw-top jar, shake the lemon juice, oil, vinegar, remaining 1/4 teaspoon of sea salt and pepper until thoroughly blended and creamy. Set aside.

[3] Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes.  Set aside.

[4] In a large bowl, combine the sorghum and the vegetables and toss to blend. Add dressing and toss until all ingredients are well coated. Let stand for 20 minutes before serving.

[5] Arrange mixed greens on a large platter, top with salad, arrange shrimp on top, and serve, garnished with fresh parsley. Makes 6 servings.

Carol Fenster with sorghum salad.

Cantaloupe and Peaches Team Up for Delicious Gluten-Free Gazpacho

Summer is in starting to wind down, but late summer means two of my favorite fruits are ripening: peaches and melons, grown right here in Colorado.  In fact, Colorado is known for some of the best peaches and cantaloupe in the country.

Cantaloupe and peaches team up in delicious gazpacho.

I like to blend the two into a cold summer soup. Some call it fruit soup; some call it gazpacho (a Spanish soup that has been reinvented countless times by creative American chefs, usually made with tomatoes). You’ll see some gazpacho thickened with bread, so that’s why it is often off-limits in restaurants, but my version doesn’t need bread for its lovely, creamy texture.

You can identify a ripe cantaloupe by pressing your finger into the stem end—a gentle yielding indicates ripeness, as does a distinctive, sweet aroma of cantaloupe flesh.

The lovely golden color and enticing flavor of this refreshing soup is enhanced with the salty, crispy prosciutto. Because it is naturally gluten-free, so you can serve it to everyone. Just omit the prosciutto for your vegan or vegetarian friends. Enjoy!!

Cantaloupe-Peach Gazpacho with Crispy Prosciutto©

By Carol Fenster, www.GFreeCuisine.com

Serve this chilled soup in pretty goblets, shot glasses, or as a luncheon main dish in bowls. Pair it up with gluten-free crackers to add a little complementary crunch.

One-half medium, ripe cantaloupe, peeled and chopped

2 medium ripe peaches, chopped (no need to peel)

2 tablespoons water

1 tablespoon fresh lemon juice

1 teaspoon champagne or sherry vinegar (or better yet, dry sherry)

1 small peeled and minced shallot (or 1 tablespoon chopped white onion)

5 tablespoons finely diced prosciutto (available in deli-section or dice it yourself)

Garnishes: salt, freshly ground black pepper, and chopped fresh herbs such as basil, mint, or thyme

[1] Puree cantaloupe, peaches, water, lemon juice, vinegar, and shallots in a blender until very smooth. Divide among serving dishes (refrigerate for up to day if you aren’t serving right away).

[2] In a small skillet, fry the prosciutto over medium-low heat until very crispy. Lightly sprinkle chilled soup with salt, black pepper, crisped prosciutto, and fresh herbs. Serve immediately.

Note: I designed this version to serve 4 as a soup course (about ¾ cup each) or 8 as an appetizer (about 1/3 cup) in over-size shot glasses—using two peaches and one-half melon. To serve more people, simply scale up the recipe accordingly

Raspberry Fool: Cool Dessert For Hot Summer Days

“Fool” is an unfortunate word applied to some people, but it is also the term for a wonderful summery fruit dessert. I don’t know how this term came to be associated with this delightfully simple, yet gorgeous dish but it is one that definitely belongs in your summer repertoire.

Raspberry Fool is the perfect cool, gluten-free dessert for hot summer days.

What is it? A fool is simply a fresh fruit puree stirred into whipped cream (or whipped topping such as Soyatoo, for the dairy-intolerant folks). It can be served any time of the year, but I think it is best in summer with fresh fruits such as the colorful raspberries I use in this recipe.

Even novice cooks can assemble this fail-proof dessert (notice I didn’t say “fool-proof”—ha!) and it is perfect no matter how it turns out. Plus, in these hot August days it is cool and refreshing and doesn’t heat up your kitchen.

No raspberries? Try fresh strawberries, blueberries, or even sweet cherries instead—or whatever fresh fruit you like. It’s perfect for entertaining too because it’s already “plated” and ready to serve after dinner. Finally, it’s a marvelous way to get more fresh fruits into your diet. Enjoy!

Raspberry Fool

Fools are English in origin and are simply a fruit puree stirred into whipped cream or whipped topping.

1 cup fresh raspberries (6 ounce package), plus more for garnish

2 tablespoons sugar

½ teaspoon fresh lemon juice

2 cups whipped cream (sweetened to taste) or whipped topping (such as Soyatoo)

Fresh mint sprigs, for garnish (optional)

[1] In small bowl, combine raspberries, sugar, and lemon juice. Let stand 5 minutes. Taste and add more sugar, if desired. With spatula, press raspberry mixture through fine–mesh sieve into bowl to create 1/4 cup raspberry puree; discard seeds. Reserve 2 tablespoons puree for garnish.

[2] Place whipped cream in medium bowl and gently fold in small bowl of raspberry puree with spatula—leaving visible streaks. Transfer fool to 4 wine goblets, small glasses, or custard cups. Refrigerate up to 1 hour. Or serve immediately, garnished with drizzle of remaining puree, fresh raspberries, and fresh mint. Makes 4 servings.

Per serving, made with whipped cream: 215 calories ; 19g total tat; 12g saturated fat; 2g protein; 2g fiber; 12g carbohydrates; 66mg sodium; 21mg cholesterol

RASPBERRY FOOL: COOL DESSERT FOR HOT SUMMER DAYS

“Fool” is an unfortunate word applied to some people, but it is also the term for a wonderful summery fruit dessert. I don’t know how this term came to be associated with this delightfully simple, yet gorgeous dish but it is one that definitely belongs in your summer repertoire.

Raspberry Fool is the perfect cool, gluten-free dessert for hot summer days.

What is it? A fool is simply a fresh fruit puree stirred into whipped cream (or whipped topping such as Soyatoo, for the dairy-intolerant folks). It can be served any time of the year, but I think it is best in summer with fresh fruits such as the colorful raspberries I use in this recipe.

Even novice cooks can assemble this fail-proof dessert (notice I didn’t say “fool-proof”—ha!) and it is perfect no matter how it turns out. Plus, in these hot August days it is cool and refreshing and doesn’t heat up your kitchen.

No raspberries? Try fresh strawberries, blueberries, or even sweet cherries instead—or whatever fresh fruit you like. It’s perfect for entertaining too because it’s already “plated” and ready to serve after dinner. Finally, it’s a marvelous way to get more fresh fruits into your diet. Enjoy!

Raspberry Fool

Fools are English in origin and are simply a fruit puree stirred into whipped cream or whipped topping.

1 cup fresh raspberries (6 ounce package), plus more for garnish

2 tablespoons sugar

½ teaspoon fresh lemon juice

2 cups whipped cream (sweetened to taste) or whipped topping (such as Soyatoo)

Fresh mint sprigs, for garnish (optional)

[1] In small bowl, combine raspberries, sugar, and lemon juice. Let stand 5 minutes. Taste and add more sugar, if desired. With spatula, press raspberry mixture through fine–mesh sieve into bowl to create 1/4 cup raspberry puree; discard seeds. Reserve 2 tablespoons puree for garnish.

[2] Place whipped cream in medium bowl and gently fold in small bowl of raspberry puree with spatula—leaving visible streaks. Transfer fool to 4 wine goblets, small glasses, or custard cups. Refrigerate up to 1 hour. Or serve immediately, garnished with drizzle of remaining puree, fresh raspberries, and fresh mint. Makes 4 servings.

Per serving, made with whipped cream: 215 calories ; 19g total tat; 12g saturated fat; 2g protein; 2g fiber; 12g carbohydrates; 66mg sodium; 21mg cholesterol

Gluten-Free on an Alaskan Cruise

I am sitting on my balcony as the beautiful Alaska scenery glides by our cruise ship. Living in Colorado, I’m accustomed to our beautiful Rocky Mountains but the mountains and seascapes of Alaska are truly magnificent.

Larry & Carol in beautiful Alaska

This trip was on our bucket list for a long time: sail the Inside Passage of Alaska (which in our case meant from Whittier, Alaska, to Vancouver, BC). Of course, my first thought when we booked the cruise was: What am I going to eat?

SPECIAL DIET PROGRAMS ON CRUISE SHIPS

Most cruise lines have special diet programs. My ship, the Sapphire Princess, offered kosher and vegetarian choices, plus menus without gluten and dairy. As directed when we booked the trip, I notified the cruise line of my needs in advance and then double-checked with them again once on board to make sure.

The crew was extremely customer service-oriented and most of them took great care to make sure I had something to eat. In fact, our ship employed 460 people in the kitchen/dining areas to serve 3800 passengers. Once on board, however, I learned that my gluten-free choices were somewhat limited, so these marvelous crew members had to do the best they could.

BREAKFAST ON SAPPHIRE PRINCESS

I can’t speak for other cruise ships, but ours offered cafeteria/buffet dining at all meals, so that’s where we headed on our first morning at sea. We still had to figure out where all the dining rooms were on this huge ship. While the cafeteria offerings are many, the gluten-free options are limited. When I asked an employee for gluten-free bread, he brought me a single slice of half-frozen white bread on a plate! Fortunately, I could eat the scrambled eggs, bacon, and fruit.

Later on that first day, we discovered a dining room that served breakfast and headed there every morning for the remainder of the 7-day cruise. Once the head-waiter knew I was gluten-free, I was offered bread

Gluten-Free Bread on Princess Cruise Ship

(see photo) and muffins which arrived toasted or at least warmed. This improved the taste somewhat, but the recipes were clearly based on a blend of high-starch flours (much like the breads we ate 20 years ago).

Bacon, eggs, and gluten-free muffin on Princess cruise ship.

(See muffin in photo, left). Furthermore, they were made with milk which is most likely a problem for over half of gluten-free passengers (using American statistics on the percentage of gluten-free people who are also dairy-sensitive). As we all know, there are many non-dairy milks that they could have used in baking the bread and muffins.

LUNCH ON SAPPHIRE PRINCESS

Whenever we could, we ate lunch in the dining room because I had more control over my options. One day I ate delicious gluten-free pasta with red sauce (see photo)

Gluten-Free Pasta with Red Sauce

Another day, I yearned for the fish tacos but instead got a deconstructed taco bowl (there were no corn tortillas on board) of layers of cabbage and lettuce, interspersed with grilled fish and pico de gallo, topped with Mexican salsa and ringed with gluten-free corn ships. It was clever of the chef and delicious.

Other days, we had shore excursions to see more of the fabulous Alaskan scenery, including majestic mountains, ice-age glaciers, and wildlife (such as humpback whales, dolphins, eagles, sea otters—but alas, no bear or moose, darn!). One day, in Skagway (population 900), we found a Thai restaurant (Starfire) with a gluten-free menu and I was delighted to eat Thai food (see photo), with gluten-free pear cider as a beverage. It was fabulous.

Thai food at Starfire in Skagway, Alaska

The dishes in the cafeteria/buffet were not labeled, so when we had to eat lunch there I had to ask a cafeteria worker the gluten-free status of every dish. A familiar pattern emerged. Wheat flour and/or soy sauce were used in the sauces, even when we all know that many other thickeners produce good results AND there are gluten-free brands of soy sauce.

One day in the cafeteria, I was told that the lamb chops were gluten-free so I built my plate around that entrée. As I was about to eat, an employee ran up to me to say that the lamb chops were NOT gluten-free because of the sauce. We tossed the whole plate of food and I had to go back through the cafeteria line all over again and re-build my plate, this time with salad (I wasn’t taking any more chances).

That said, unbeknownst to me, the kitchen immediately cooked two plain lamb chops (without the sauce) and a waiter tracked me down in the huge cafeteria to make sure I got it. That’s why I give the crew high marks; they really wanted to make me happy. However, the constraints of their system made it hard for them.

DINNER ON SAPPHIRE PRINCESS

Dinner was my favorite meal because there were several courses served in the dining rooms and if the entrée choices weren’t gluten-free, I could fill up on soup, salad, and appetizers instead. Wheat flour was used in many of the entrées, usually as a thickener for sauces. Even the lobster came with a wheat-thickened sauce, but I didn’t mind eating it with melted butter, the way I usually do.

In fact, that was the way the ship met gluten-free needs—by subtracting the offending ingredients, rather than trying to work with suitable substitutes. The end result was usually a very plain, unseasoned entrée—except for salt and pepper. That’s why it’s a good idea to carry your own seasoning mix that you can sprinkle on food that is bland, bland, bland.

Of course, I could pre-order my meal the night before so I always knew what I was eating the next night but that didn’t seem to open up any more options for me. It simply made my choices easier for the kitchen.

I also liked dinner because the gluten-free desserts were better (though far fewer gluten-free choices than those for gluten-diners). My favorite was the Flourless Chocolate Cake

Flourless Chocolate Cake with Berries

(see photo), but the Pavlova with fruit and Zabaglione & Berries were delicious, as well. And, I can’t forget the Chocolate Mousse. But the Rhubarb Pie had a tough, rubbery crust. The Pineapple Fruitcake seemed more appropriate for the holidays than a cruise in July. Other nights, when no choices sounded good, I ate fruit or resorted to my stash of smuggled goodies (see How I Coped, below).

HOW I COPED

I have been gluten-free for nearly 25 years so I know how to travel with an arsenal of “back-up” foods. I brought gluten-free chocolate muffins (which doubled as dessert), sandwich bread, cookies, plus nuts, dried fruit, and crackers. So, I didn’t starve and there was a mini-fridge in our cabin to store perishables.

Also, I ate a lot of salads, fruits, and vegetables, which didn’t hurt me one bit since I try to eat about 5 cups total per day. The ship did offer soy milk, so (no Starbucks on board!!) I treated myself to frequent coffee lattes and used the soy milk on oatmeal (I brought along Love Grown Oats, which are sealed containers of gluten-free oats that can be reconstituted with boiling water).

All in all, the trip was fabulous and I wasn’t about to let my disappointment in the food dampen my spirits. After all, the most important thing we take with us when we travel is a positive attitude. Rather than bemoan the lack of gluten-free choices, I rejoiced that I was taking an incredible vacation with my husband. Besides, I knew there was delicious gluten-free food waiting at for me at home.