Grilled Peaches with Honey and Queso Fresco
An awesome dessert to serve after a hearty and healthy Mexican meal.
Ingredients
1/2 cup honey
1 tablespoon white wine vinegar
1/2 teaspoon ground ancho chile pepper*
1 teaspoon sage, finely chopped
6 ripe peaches
4 ounces Queso Fresco*, crumbled
Fresh sage sprigs
Directions
Place honey, white wine vinegar, ancho chile pepper, and sage into a small saucepan. Heat and stir over medium heat until mixture comes to a boil. Remove from heat; cool slightly.
Cut peaches in half lengthwise; remove pits. Brush peaches in half lengthwise with honey mixture. Place peach halves with cut side down onto grill for 6 to 8 minutes.
Serve peaches with Queso Fresco and a sprig of sage.
Makes 6 servings
Prep time: 15 minutes
* Ancho chile---a dried poblano pepper with a mild, rich, sweet, and a hint of chocolate flavor
*Queso Fresco----"fresh cheese." It is a Mexican cheese made from raw cow mild or a combination of cow and goat milk. It has a salty-sour flavor making it great on the sweet peaches.
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Nutrition Information:
181 calories
1g fat
0mg cholesterol
4mg sodium
39g carbohydrates
2g fiber
6g protein
Thursday, May 3, 2012
Tuesday, May 1, 2012
Gluten Free Taco Seasoning
Taco seasoning in a package can have hidden gluten and expensive. Make fresh taco seasoning utilizing spices found in the bulk section. Be sure to double the recipe to have on hand for the next taco party.by using ingredients found in the bulk section of the store.
Ingredients:
2 tablespoons onion powder2 teaspoons garlic powder
1 tablespoon sea salt
1 tablespoon chili powder
1 1/2 teaspoons crushed dried red pepper
1 1/2 teaspoons ground cumin
Directions:
Place all spices in a bowl; blend well.
Prep Time: 5 minutes
Total Time: 5 minutes
Strawberry Margarita
Ingredients
1 can limeade concentrate, thawed
2 cups strawberries, cut and hulled
2 tablespoons lime juice 2 fluid ounces tequila
Directions
Salt the rims of 2 large margarita glasses; pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a blender add limeade, strawberries,lime juice,and tequila; blend well. Add ice cubes and blend. Mixture will be slightly slushy. Pour into salted rimmed glasses.
Ingredients
1 can limeade concentrate, thawed
2 cups strawberries, cut and hulled
2 tablespoons lime juice 2 fluid ounces tequila
Directions
Salt the rims of 2 large margarita glasses; pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a blender add limeade, strawberries,lime juice,and tequila; blend well. Add ice cubes and blend. Mixture will be slightly slushy. Pour into salted rimmed glasses.
Sunday, April 1, 2012
Amazing Apricot Glaze
The apricot jam is the base of this glaze and will compliment a baked ham. Grilling season is a perfect time to use the glaze on chicken.
Ingredients:
8 tablespoons butter
4 medium shallots, chopped
2 cloves garlic, minced
1 cup apricot jam
1/2 cup whole grain mustard
6 tablespoons Dijon mustard
1-2 teaspoons grated fresh ginger
1 teaspoon salt
Directions:
In a medium pan melt butter. Add shallots; cook until translucent. Add garlic; stir. Add apricot jam, whole grain mustard, Dijon mustard,ginger, and salt. Stir until well blended.
Makes: 3 cups
Ingredients:
8 tablespoons butter
4 medium shallots, chopped
2 cloves garlic, minced
1 cup apricot jam
1/2 cup whole grain mustard
6 tablespoons Dijon mustard
1-2 teaspoons grated fresh ginger
1 teaspoon salt
Directions:
In a medium pan melt butter. Add shallots; cook until translucent. Add garlic; stir. Add apricot jam, whole grain mustard, Dijon mustard,ginger, and salt. Stir until well blended.
Makes: 3 cups
Thursday, March 29, 2012
Gluten Free Crepes
Enjoy these gluten free crepes filled with local raspberries or blueberries topped with a dollop of whipped coconut cream*.
Make these incredible crepes ahead of time; wrap and freeze for a quick and convenient dessert or savory dish.
Ingredients:
1 1/4 cups milk or(nut, hemp,coconut)
2 large eggs
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup sorghum flour
1/2 cup white rice flour
1 teaspoon guar gum
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 can organic canned coconut milk
3 teaspoons vanilla
2-3 teaspoons cinnamon
Directions:
In a mixing bowl add milk, egg, olive oil, and vanilla; mix well. Sift sorghum flour and white rice flour. Add guar gum, baking powder, and sea salt. Slowly add dry ingredients to wet ingredients; mix after each addition. The batter should be the consistency of a thin pancake batter. If batter is thick add 1 teaspoon of milk at a time to achieve correct consistency.
Heat a low sided 8-inch pan or crepe pan over medium heat. Add 1/4 teaspoon olive oil to pan; cover bottom of pan. Pour 1 ladle (1/4 cup) of crepe batter into heated pan. Cook crepe for about 1 minute; crepe will be slightly moist on top. Slide crepe off pan to a plate; repeat with remaining crepe batter.
To serve lay crepe on plate fill with raspberries or blueberries; fold in half. Top with freshly whipped coconut cream and sprinkle with cinnamon.
Serves: 6-8
Prep time: 20 minutes
Batter can be made ahead of time and stored in the refrigerator for up to one day.
Whipped coconut cream: the top layer of opaque "cream" - this is what you want to whip.
Open can of coconut milk (do not shake or turn over);carefully take off the top layer of the opaque white cream. Place cream in a bowl; whip slightly with mixer on low. Add 3 teaspoons vanilla; continue to whip until soft peaks form.
Make these incredible crepes ahead of time; wrap and freeze for a quick and convenient dessert or savory dish.
Ingredients:
1 1/4 cups milk or(nut, hemp,coconut)
2 large eggs
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup sorghum flour
1/2 cup white rice flour
1 teaspoon guar gum
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 can organic canned coconut milk
3 teaspoons vanilla
2-3 teaspoons cinnamon
Directions:
In a mixing bowl add milk, egg, olive oil, and vanilla; mix well. Sift sorghum flour and white rice flour. Add guar gum, baking powder, and sea salt. Slowly add dry ingredients to wet ingredients; mix after each addition. The batter should be the consistency of a thin pancake batter. If batter is thick add 1 teaspoon of milk at a time to achieve correct consistency.
Heat a low sided 8-inch pan or crepe pan over medium heat. Add 1/4 teaspoon olive oil to pan; cover bottom of pan. Pour 1 ladle (1/4 cup) of crepe batter into heated pan. Cook crepe for about 1 minute; crepe will be slightly moist on top. Slide crepe off pan to a plate; repeat with remaining crepe batter.
To serve lay crepe on plate fill with raspberries or blueberries; fold in half. Top with freshly whipped coconut cream and sprinkle with cinnamon.
Serves: 6-8
Prep time: 20 minutes
Batter can be made ahead of time and stored in the refrigerator for up to one day.
Whipped coconut cream: the top layer of opaque "cream" - this is what you want to whip.
Open can of coconut milk (do not shake or turn over);carefully take off the top layer of the opaque white cream. Place cream in a bowl; whip slightly with mixer on low. Add 3 teaspoons vanilla; continue to whip until soft peaks form.
Wednesday, March 28, 2012
Spinch Strawberry Salad with Asian Dressing
Fresh strawberries are showing up in the stores just in time to make this delicious salad for Easter.
Ingredients:
4 cups Napa cabbage, shredded
2 cups baby spinach
2 cups strawberries, sliced
1/3 cup green onions, thinly sliced
1/2 cup pecans, roasted & sliced thinly
2 tablespoons toasted sesame oil
2 tablespoons brown rice vinegar
2 tablespoons crystallized ginger, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon gluten free soy sauce
1/4 teaspoon red chili flakes (optional)
Directions:
In a large bowl add cabbage, spinach, strawberries, and onions. Add pecans and toss to mix well.
Whisk sesame oil, brown rice vinegar, ginger, garlic, soy sauce, and red chili flakes. Drizzle over salad; toss to mix.
Serves: 4
Nutrition Facts:
Serving Size 196g
Calories 200
Total Fat 17g
Cholesterol 0mg
Sodium 60mg
Carbohydrates 10.8
Dietary Fiber 4.1g
Sugars 5.2g
Protein 3.4g
Vitamins A&C, calcium, iron, and manganese
Ingredients:
4 cups Napa cabbage, shredded
2 cups baby spinach
2 cups strawberries, sliced
1/3 cup green onions, thinly sliced
1/2 cup pecans, roasted & sliced thinly
2 tablespoons toasted sesame oil
2 tablespoons brown rice vinegar
2 tablespoons crystallized ginger, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon gluten free soy sauce
1/4 teaspoon red chili flakes (optional)
Directions:
In a large bowl add cabbage, spinach, strawberries, and onions. Add pecans and toss to mix well.
Whisk sesame oil, brown rice vinegar, ginger, garlic, soy sauce, and red chili flakes. Drizzle over salad; toss to mix.
Serves: 4
Nutrition Facts:
Serving Size 196g
Calories 200
Total Fat 17g
Cholesterol 0mg
Sodium 60mg
Carbohydrates 10.8
Dietary Fiber 4.1g
Sugars 5.2g
Protein 3.4g
Vitamins A&C, calcium, iron, and manganese
Tuesday, March 27, 2012
Massaged Kale Salad
A substantial salad made with hearty, rich greens packed with fiber, calcium, vitamins A & C. Kale is great braised, added to smoothies, and raw in salads.
Ingredients:
1 pound kale, stems & ribs removed
1 cup ricotta salata*, crumbled
1 cup cooked brown rice
2 tablespoons shallots, finely chopped
lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
5 tablespoons olive oil
1/2 cup dried cranberries
1/2 cup roasted pumpkin seeds
Directions:
Strip kale leaves from stems; tear into bite size pieces. Add ricotta salata and brown rice. Place in a large bowl.
In a small bowl whisk shallot, lemon zest, lemon juice, and pepper. Slowly drizzle in olive oil and continually whisk until blended. Pour dressing over kale; mix well.
Garnish with cranberries and pumpkin seeds
Serves 6:
Prep time: 25 minutes
Nutrition facts: 135g per serving
Calories: 259
Fat: 12.6g
Cholesterol: 0mg
Sodium: 35mg
Protein: 5.0g
Vitamins: A & C, iron, & calcium
*Ricotta Salata is a dried, salty, aged sheep's milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white.
Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, the result is a firm cheese, ideal for grating and often used in salads or pasta dishes.
Orignal recipe from J. Adler; adapted by DLee, 2009
Ingredients:
1 pound kale, stems & ribs removed
1 cup ricotta salata*, crumbled
1 cup cooked brown rice
2 tablespoons shallots, finely chopped
lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
5 tablespoons olive oil
1/2 cup dried cranberries
1/2 cup roasted pumpkin seeds
Directions:
Strip kale leaves from stems; tear into bite size pieces. Add ricotta salata and brown rice. Place in a large bowl.
In a small bowl whisk shallot, lemon zest, lemon juice, and pepper. Slowly drizzle in olive oil and continually whisk until blended. Pour dressing over kale; mix well.
Garnish with cranberries and pumpkin seeds
Serves 6:
Prep time: 25 minutes
Nutrition facts: 135g per serving
Calories: 259
Fat: 12.6g
Cholesterol: 0mg
Sodium: 35mg
Protein: 5.0g
Vitamins: A & C, iron, & calcium
*Ricotta Salata is a dried, salty, aged sheep's milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white.
Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, the result is a firm cheese, ideal for grating and often used in salads or pasta dishes.
Orignal recipe from J. Adler; adapted by DLee, 2009
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