Grandma’s Stuffed Artichokes

Stuffed Artichokes! Just like grandma made… well almost.

As a child Christmas time was always filled with great anticipation of Santa bringing gifts. But it was my grandmothers Christmas Eve feast that really made me crazy!! My cousin and I would talk for months about what we would eat that night. The pasta, the cookies, the fish and the stuffed artichokes!!!!!!! Filled with bread crumbs and goodness. I would go through every last leaf making sure not to leave a morsel behind. Of course now a bread crumb packed ANYTHING is a bit of a problem. It doesn’t have to be a memory of the past though. I have found some great gluten free, dairy free options out there to make this a realistic choice today. Of course these days I make bread crumbs from my home made bread (and I promise those recipes are coming) but for now the gluten free options in the store are worth making this dish!

As always I’m constantly thinking of the nutritional value in the foods and recipes I recommend and WOW are these packed with so many health benefits! Artichokes are loaded with antioxidants, they lower cholesterol, improve liver function and are a great digestive aid – which we all need. And for me, they simply taste great and remind me of Christmas back at my grandmothers table waiting to hear Santas’ sleigh bells on the roof.

Grandma’s Stuffed Artichokes

Ingredients:

4 artichokes
1 cup gluten free bread crumbs (I used Gillian’s Original Bread Crumbs, gluten AND dairy free)
1 healthy bunch of parsley chopped small (about 2 tbls)
5 medium mushrooms, cleaned, remove bottoms and chop small
1 1/2 tsp salt
1/4 tsp pepper
3/4 cup olive oil
1 garlic clove

Directions:

1. Rinse artichokes and cut bottoms off so that they are flat on bottom to stand. Also cut about 1/2 inch off top. Discard any brown leaves as well.
2. In a large bowl with a rim add bread crumbs, chopped onion, parsley, mushrooms, salt, and pepper and mix till combined.
3. Add olive oil a bit at a time to mixture stirring as you go. When the bread crumb mixture is well coated with olive oil start to stuff the artichokes, carefully pulling back the leaves.
4. Artichokes are now ready to steam! If you do not have a steamer, then in large saucepan (with a steamer plate or without) pour in a cup or two of water so that 1/4 of the bottoms of artichokes are covered.
5. Peel and place one clove of garlic in the water.
6. Drizzle tops of artichokes with some more olive oil and sprinkle with salt and pepper. Cover and put heat to medium.
7. When water starts to boil turn down heat to low.
8. Cook for about 30 minutes. To test when done you should be able to pull a leaf off easily. YUM!!!

Ever Onward,

Jennifer Esposito

Butternut Squash Lasagna

This time of year you want something warm, cozy, yummy, rich and satisfying! Well I have just that for you – a butternut squash lasagna. Usually this type of thing is made with heaps of butter and a bechamel sauce that is made with butter and cream and milk and all sorts of ingredients I know I can not have as a celiac and anyone who is even looking to lose some weight shouldn’t have or high cholesterol… And as a celiac we can not have traditional lasagna, so I decided to attack this venture one rainy afternoon and my results were astounding! My recommendations on making this is to be really hungry because it is rich and satisfying – yet it is packed with vitamins and vegetables and good and good for you ingredients.  I’ve made the bechamel sauce out of cauliflower and I promise you – you do not taste the cauliflower and take this from me, because I do not like cauliflower.  When this is done you’ll have a creamy rich sauce that is just sinful – at least it tastes sinful.  So, for your next gathering, or whatever Holiday or occasion you will be celebrating this is for you and I promise this is a great way to sneak vegetables in for your kids because they will never know! If you can have dairy,  by all means put it in there or stick with the recipe I made below. This meal truly-truly fooled my celiac free friends!  I enjoyed this with a side of a spinach, pomegranate, and fennel salad with light olive oil and lemon dressing, it has a nice clean crisp taste to go with this heavier dish. A tip when making this – make as many layers as you can with the goal of 10 layers. The butternut squash is thick and the sauce is thick, and you want the dish to have some firmness which will come from the pasta. This recipe has few more steps but don’t get discouraged – it is well worth the end result!! YUM!!!

Roasted Butternut Squash Lasagna

Ingredients:

2 large butternut squash
4 tbls olive oil
1 tsp salt pepper
2 boxes gluten free lasagna noodle

Butternuts squash filling (will be added to butternut squash when finished cooking):

simmer 1/2 cup Earth Balance
1/4 cup sage (chopped)
3 tbls nutmeg fresh
3/4 cup almond milk
4 tbls finely chopped hazelnuts

Bechamel Sauce:

4 tbs olive oil
3 cups cauliflower heads
1 cup water
1/2 cup onion
2 tbls nutmeg
1 3/4 cup almond milk
1/2 tsp course salt
6 tbls Earth Balance or butter
3 tbls tapioca starch

Step One:

Preheat oven to 400

1. Cut squash in long length wise. Drizzle with olive oil, salt and pepper. Place cut side down on baking sheet for about 1 hour – should be brown and able to put fork through it. When cool, scoop out flesh from skins and puree in food processor.

2. While squash is in the oven put a large pot full of water on medium flame to boil for pasta. On low heat, in small sauce pan add Earth Balance (or butter), 1 tsp salt, sage, almond milk, nutmeg and hazelnuts, combine until smooth.  Add more salt to taste.

3.  In a food processor combine the scooped out butternut squash and mixture from step two until smooth, set aside.

4. Make the bechamel sauce – place onion in a saucepan with 2 tbls olive oil until onion is translucent. Add chopped cauliflower to onion for minute or two, then add water and cook cauliflower until soft. Place in food processor until pureed. Leave in food processor.

5. In same saucepan add milk of choice (I used Almond milk), tapioca starch, nutmeg, salt and stir or whisk for 2 to 3 minutes on low heat. Want to work off the flour taste.

6. Add mixture to cauliflower already in food processor and puree adding in remaining olive oil.

7. When water is boiling put in pasta and stir until just soft enough to bend but not quite done. Every gluten free pasta is different so check the box.

8. Strain pasta and rinse with water. I suggest this because gluten free pasta tends to be very starchy but again check your pasta box.

Step Two:

Assembling lasagna (for 10 layers adjust thickness of layers according to your lasagna pan):

1. Take small amount of bechamel and distribute on bottom of dish.

2. Take pasta and line bottom of dish (side by side). Cover entire bottom (might want to have pasta sheet hang over sides then fold at the end).

3. Take butternut mixture and place evenly over pasta.

4. Repeat layers of bechamel, pasta, and butternut mixture ending with bechamel sauce on pasta and freshly grated nutmeg.

5. Bring oven down to 375, cover lasagna with foil and bake for 20 minutes. Take off foil and bake uncovered for 35 more minutes.  Enjoy!!!

Ever Onward,

Jennifer Esposito

Gluten Free on a Budget. Lentils, Lentils, Lentils!

I have been reading all your comments and questions. I love all of them –  keep them coming! A running question I keep coming across is the expense of gluten free food and how to make this lifestyle work on a tighter budget. I HEAR YOU. Believe me, this whole process and learning experience has hit my pockets as well. A gluten free, HEALTHY, gluten free life is not always easy. In effort to prove this lifestyle is possible on a budget me and The Troops decided to do some investigating. While Franklyn and I took to the market, Boop stayed behind to do further research.

Detective Franklyn preparing for “price investigation”

 

Boop in research mode

 

We came out with some suggestions and even a recipe  for you and/or your family to make tonight!

First lets talk an inexpensive and healthy way to get protein. Beans!!!!!!!!! Low in fat and high in soluble fiber which can lower cholesterol. They also have insoluble fiber which combats disease such as colon cancer, constipation, and many other conditions of the intestinal track. We know how important a healthy digestion is, especially with celiac disease or a gluten allergy. Please note, sometimes you can go through a tough time with your digestion, in which case you may want to stay away from too much fiber. With Celiac your digestive system is working hard to digest as it is, that adding even more work with heavy fiber content may not be right for you at that moment. If your not experiencing digestive issues then beans are a wonderful, nutritious and inexpensive way to eat gluten free.

At the market, Franklyn and I found there was a sale on LENTILS (loaded with calcium, iron, folic acid and vitamin C). I remembered a soup my grandfather use to make when I was a kid. It was lentils with pasta and veggies. I would climb up on the counter to look into the pot (I must have been 7 or 8). I would watch all these wonderful colors blending and cooking. When it was done I would put half a pound of Parmesan cheese on top and dip in my crusty Italian bread in to the dish. OH GOD YUM!!!!! Well, this recipe comes from those wonderful days watching my grandfather cook. I made my version with rice instead of pasta and eliminated the dairy. But I did make a delicious crusty gluten free bread to boot! That recipe I promise will come later. For now enjoy this beautiful, healthy, gluten free, dairy free, vegan pot of love. Just like my grandfather use to make!! The best part besides eating it, is the whole meal cost only $12.00 and can easily feed 4.

Here is what you will need:

1 cup green lentils

1 med onion

2 carrots

2 celery stalks

3/4 cups of mushrooms (I used a mixed assortment)

2 cups spinach and or kale (I used fresh but frozen can be more cost effective and just as nutrious)

1 bay leaf

1 tbls of salt

1/2 tsp pepper

1 tbls olive oil

5 cups of water

2 cups rice or gluten free past optional! (cook rice or pasta separately)
Add to dish upon serving

Cut up onion, carrots and celery and put in a med stockpot with the 5 cups of cold water, lentils and bay leaf. Cook on a medium heat for about 30 minutes. Add salt, pepper, spinach (or kale) and olive oil. Reduce heat to low and stir a few times. When the spinach starts to wilt down (about 10 minutes) turn heat down to a simmer and let sit for another 10 minutes. Serve hot over rice, gluten free past or alone. I drizzle a little more olive oil on top as well. You can top with Parmesan cheese if you are not dairy intolerant. Great the next day as well, if you have any left over. Just add some more water and heat!! Enjoy!!

Ever Onward,

Jennifer Esposito

Buckwheat Pancake Recipe

The Troops and I put together this delicious and healthy buckwheat pancake recipe – a great start to your weekend!

Buckwheat Pancake Recipe

Ingredients:

1/2 cup buckwheat flour
1/2 cup brown rice flour
1/4 tsp salt
1 egg
1 cup water or milk of your choice (rice or almond or…)
2 tsp canola oil, melted Earth Balance (gluten, dairy, and soy free!) or real butter if you can have dairy
1 1/2 tbls honey
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
splash of vanilla
*adding a pinch of freshly grated  nutmeg is also great!

Directions:

Add dry ingredients together and whisk to break up clumps.
In separate bowl whisk egg with water or milk and honey.
Then add wet ingredients to dry ingredients mixing until has smooth texture. You can also add more water or milk if you prefer a thinner pancake.
Pour batter onto a hot skillet or pan well coated with olive oil or butter until you start to see small bubbles then flip.

You can top with nuts, blueberries, maple syrup or whatever your heart desires. Enjoy – the Troops and I did!!

Ever Onward,

Jennifer Esposito

Roasted Root Vegetable Recipe

Here is an amazing and easy way to take advantage of all the beautiful Fall vegetables that not only taste amazing but look great as decorations on your counter top or dining room table until you bake them!

Roasted Root Vegetables

Ingredients for Roasted Root Veggies:

preheat oven to 400, prepare baking sheet

2 acorn butternut squash

5 or 6 yellow and orange carrots

3 or 4 parsnips

Chop vegetables, place on baking sheet, sprinkle with olive oil until lightly coated. Then season with sea salt, pepper, cinnamon, and drizzle some maple syrup. Bake until tender (can put fork through easily) about 45 minutes – 1 hour. Feel free to substitute and/or add your favorite root vegetable to the recipe to make it your own!

Ever Onward,

Jennifer Esposito

Pumpkin Oatmeal Cookies Recipe with Maple Glaze

I ABSOLUTELY  love this time of year! Leaves are changing into beautiful colors, air is a bit brisk and the pumpkins seem to be everywhere! I love going to local farmers markets and seeing all the seasonal veggies and fruits … butternut squash, acorn squash, fresh apples and pears just picked…! I think “for the love of god I MUST MAKE SOMETHING!” So that’s what I have been doing. Besides the butternut squash, roasted root vegetables, and broccoli and potato soup that I have made, I decided I needed to make something out of those big beautiful pumpkins. And what a treat for Halloween!

My troops and I have put together this special fall pumpkin cookie recipe just for you to enjoy! SOOOO very delicious and full of Fall!!

Pumpkin Oatmeal Cookies with Maple Glaze

Cook at 350 for 20-22 minutes (until tops brown and crispy on top), cookie sheet covered with parchment paper

Ingredients:

1/2 cup brown rice flour

1/2 cup sorghum flour

1/4 cup sweat rice flour

1/2 cup almond flour

1 tbls tapioca starch

1/2 cup certified organic gluten free oats

1 tsp xanthum gum

1/2 tsp salt

1 tsp baking soda

1 cup maple sugar or date sugar (brown sugar is an option if do not have access to other)

1/2 tsp nutmeg

1/2 tsp ground cloves

1 tbls vanilla

1/2 cup Earth Balance or Vegetable shortening

1 cup pure pumpkin puree (organic canned or home-made)

Directions for Cookies:

Add all dry ingredients together and stir with whisk, breaking up any lumps

In a standing mixer or hand mixer add shortening or Earth Balance and vanilla to dry mixture for 1 minute

Add pumpkin puree until combined

Fold in nuts if you choose (pecans or walnuts would go great!)

Spoon out tablespoon size ball of mixed dough and place on the parchment covered cookie sheet and place in oven

While waiting for your delicious cookies prepare your Maple Glaze

Ingredients for Maple Glaze:

5 tsp maple syrup

4 tsp almond, rice, hemp, or soy milk

3 tsp rice milk powder or soy milk powder

1/2 tsp lemon juice

splash of cinnamon

mix all these ingredients with spoon until combined

Finally, when cookies are finished drizzle the Maple Glaze on tops of cookies. Enjoy these cookies hot right of the oven with a scoop of ice-cream, over a cup of tea, or with some hot chocolate – all gluten free and dairy free of course!

Ever Onward,

Jennifer Esposito

Blueberry Walnut Scones

Ok so they got a recipe out of me.. I have a book of all my best kept secret yummy recipes coming. Normally there is no giving out a recipe, which are kept under lock and key by my book agent. But I did manage to sneak one by her for the Dr Oz show. He was as nice in person as you perceive him to be on the show. It did stun me that he had never heard of xanthan gum and a grain called sorghum flour. You see! Even the best is still unaware of certain things in the gluten free lifestyle. Xanthan gum is a necessity in gluten free baking. It is what holds your baked goods together instead of that “glue” that is called gluten. Sorghum flour has become one of the biggest grains made next to wheat. I believe it’s because it is as close to wheat as I think you can get. In taste and texture. More fun hints and tips to come but for now bake up some of those tasty scones and enjoy.

Some scone options:
Use whatever fruit you like. I have also made them with apple and pecan, and amped up the cinnamon and they were AWESOME!
Also this time of year fresh apples are perfect and ready to be baked. As well as pumpkin and butternut squash. You can also warm your scone, cut them in half and place some gluten free (I use dairy free as well) ice cream in the center. YUM!
Enjoy

Preheat oven to 425. Bake 20 to 25 min on a double lined cookie sheet with parchment paper.

1/2 cup brown rice flour
1/2 cup coconut flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 tsp salt
3/4 tsp xanthan gum
1 tsp baking soda
2 tsp baking powder
2 tbls canola oil
3 tbls no sugar pure apple sauce
3 tsp apple butter( just apples and water)
1/2 banana
1/2 tsp vanilla
1 tsp cinnamon
1/3 cup hemp or almond milk
Pinch nutmeg
2 tbls maple syrup (plus more for coating tops of scone before or during baking)
2 tbls Brown rice syrup
1/2 chopped walnuts or pecans
3/4 cup blueberries or chipped up granny smith apple peeled

All dry ingredients should be put together and whisked to get out lumps
Then mix all wet ones EXCEPT hemp or almond milk.
Start to add the dry to the wet alternating with the hemp or almond milk. Always end with dry.
Then incorporate nuts and fruit. Yum!

Ever Onward,

Jennifer Esposito