nothymeforgluten: Princess Olivia's Tea Party

nothymeforgluten: Princess Olivia's Tea Party: Miss Olivia celebrated her 5th birthday with a princess tea party. Gluten-free menu: Ginger & Peach Tea Peanut butter & Jammin' Jam strawb...

Princess Olivia's Tea Party

Miss Olivia celebrated her 5th birthday with a princess tea party.

Gluten-free menu:
Ginger & Peach Tea
Peanut butter & Jammin' Jam strawberry tea sandwiches
Cream cheese & Jammin' Jam basil lavender cucumber tea sandwiches
Strawberries w/fresh whipped cream
Princess sugar cookies
Lemon Curd tarts
Chocolate Truffles

nothymeforgluten: Maple-Dijon Cod with Braised Greens

nothymeforgluten: Maple-Dijon Cod with Braised Greens: A simple recipe that is packed with nutrients, a balance of sweet and savory, and is made in about 30 minutes. This dish is packed with prot...

Maple-Dijon Cod with Braised Greens

A simple recipe that is packed with nutrients, a balance of sweet and savory, and is made in about 30 minutes.
This dish is packed with protein, the building block of all cells in the body along with iron and vitamin A.
Ingredients:

4 teaspoons olive oil
2 tablespoons Dijon mustard
3 tablespoons black or brown mustard seeds
2 tablespoons organic maple syrup
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 1/4 pound cod fillet, cut four (4) 5 ounce pieces
1 fennel bulb, thinly sliced
1 shallot, thinly sliced
12 cups of kale, spinach, mustard greens, collards; a combination of these or choose

Directions:

Heat a pan on medium heat; add olive oil (2 teaspoons). Add mustard seeds and stir to coat. Cover and cook until the seeds pop; about 5 minutes. Turn off heat;let pan rest covered until the popping stops. Stir in Dijon mustard, maple syrup, vinegar, salt, and pepper; set aside.
Turn broiler on in oven. Line a baking sheet with foil and place cod on baking sheet in a single layer. Spread Dijon mixture over the top of the cod. Place on top rack in oven; broil until cod flakes easily when tested with a fork. Remove from oven and cover with foil to keep warm.
Heat a pan on medium heat; add olive oil (2 teaspoons). Add fennel; saute. Add shallot;saute. Add greens; cooked until wilted (about 2 minutes).
Spoon greens onto a serving platter and top with cod.
Serves: 4
Prep time: 30 minutes
Nutritional Information:
Serving size: 5 ounces with 3 cups of greens
Calories: 256
Total fat: 7.5g
Saturated fat: 1g
Carbohydrates: 18g
Fiber: 4g
Sugars: 6g
Protein: 29g
Sodium: 404mg
Cholesterol: 61mg

nothymeforgluten: Tea Party

nothymeforgluten: Tea Party: "Spring unlocks the flowers to paint the laughing soul" by Reginald Heber Tea has a long history since its discovery in China. Tea is served...

Tea Party

"Spring unlocks the flowers to paint the laughing soul" by Reginald Heber
Tea has a long history since its discovery in China. Tea is served as a beverage and is used medicinally.
Here are some pointer for brewing a perfect pot of tea:
*Start with good filtered water
*Bring the kettle of water to a boil
*Warm the teapot with a splash of boiling water; then pour out the water. This water will prime the porcelain resulting in the proper temperature for the infusion to follow
*Add one teaspoon of loose tea for every cup of water, plus "one for the pot." A stainless steel tea ball works great too
*Allow plenty of room for the tea leaves to expand within the tea ball.
*Add boiling hot water to the tea leaves
*Steep the leaves for 3 to 4 minutes. The longer the steeping, the stronger the tea
February 19 a Princess Tea Party is being held for Princess Olivia. Come back to see pictures, the menu, and I will share a few recipes. Oh yes, it will be gluten free

POEM

There is no wheat in this poem,
no barley, rye or derivatives thereof.
I can't say why, but it doesn't involve any sort of nut. Cross contamination
is not an issue here. These words are
100% safe to eat.
There is longing, though. And heat.
A phantonm crumb lingers on the tongue,
buttered with hyngry eyes. Jam sticky lust
licks it finger and thumb, some sugar
to swallow down with the losses.
One in 132 poets experience the urge
to fondle dinner rolls, swoon at the sight of a battered-cotten spoon,
slow walk past the patisserie,
breathe from the knees
sweet burnt air to last a livetime.
While these lines contain absolutely no lactose,
high fructose corn syrup, casein, or genetivcslly modified ingredients.
they do possess a prayer,
a memory, a wish, the taste
of every forbidden dish.
Published in Alimentum, The Literature of Food (Winter 2010)

LAVENDER MACAROON COOKIES

3/4 cup organic sugar
2 teaspoons culinary lavender
2-1/2 cups unsweetened shredded coconut
Pinch of salt
2 large egg whites
1 vanilla bean, cut bean open & scrape out seeds
1 tablespoon brown rice syrup or maple syrup

Preheat oven to325 degrees. Grease a baking sheet with coconut butter/oil.
Place sugar, lavender, coconut, and salt in a medium bowl. Mix well; until sugar is evenly incorporated
Add egg whites, vanilla bean, brown rice syrup or maple syrup. Mix well.
Using a spoon or ice cream scoop place 12 macaroons on the baking sheet. Bake for 6 minutes; rotate pan and bake 6 more minutes.
Cool macaroons on the baking sheet. Trying to remove macaroons from while they are warm will cause them to fall apart.

Makes: 12
Prep time: 15 minutes

Nutritional Information:
1 macaroon
56 calories
22mg sodium
13.8g carbohydrates
13.6g sugar
Sugars 13.6g
Protein 0.6g
No saturated fat
No cholesterol
Low in sodium

*Culinary Lavender:is an incredibly versatile herb for cooking being used in many dishes and fine dining restaurants. The fresh edible flowers will enhancement both the flavor and appearance of food.
Lavender is a member of the mint family. Great when used with fennel, oregano, rosemary, thyme, sage, and savory.
Start out simple; adding too much lavender can result in a perfume and bitter dish or cookie.

VALENTINE TREATS

There are 13 days until Valentine's Day. Watch for some delicious gluten free treats to be posted on my blog this weekend.