Archives for “flourless”

Slow Cooker Potato-Zucchini Soup

August 24, 2010 · Filed Under Adopt Gluten-Free Blogger, Food on Fridays, Gluten-Free Wednesdays, Pennywise Platter, Real Food Wednesday, Slightly Indulgent, chicken, crockpot, dairy free, diagnosis, discussion, easy, entree, flourless, gluten free, potato, recipe, soup, sugar free, vegan, vegetarian ·29 Comments

This post is linked to Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Real Food Wednesday, Pennywise Platter Thursday, and Food on Fridays.

I’m ready. I’m ready for the transition. I’m ready to “cross over,” if you will. Not Medium or Ghost Whisperer style, just seasonal. The school bell is ringing for some local students here already and sweaters are starting to appear in the clothing stores. I know it’s still August and hot weather isn’t completely over yet, but I’m ready for fall, which is definitely my favorite time of the year. And, a definite fall thing for me is soup.

We had one day last week that was rainy and cool enough for me to make Chicken Tortilla Soup (with corn and black-eyed peas this time—little Southern touch) and the next few days are supposed to only be in the 70s. I’m headed to Seattle for the International Food Bloggers Conference where it’s even cooler—mostly 60s during the day and 50s at night. Oh, my, what an event the IFBC is going to be! Diane has outlined what we, the gluten-free bloggers, will be doing at IFBC and in Seattle, here. Just reading her post made me get more excited … and a little panicky realizing how much I need to do before I leave. So, yes, a little warming, soothing soup is in order.

A while back Dr. Rodney Ford, one of our world’s gluten-free experts who I greatly admire for so many reasons (more on Dr. Ford in a moment), shared a link on his main Facebook page to a cookbook and website called 4 Ingredients. Well, remember the “easily” part of gfe … I really liked that concept. Recipes with four ingredients would inherently be easy. I have a bunch of four-ingredient (or less) recipes here on gfe, but I’m always looking for new ideas. So, I immediately checked out the site and signed up for the newsletter to get a feel for what was being offered. Personally, I’m a bit reluctant to order a cookbook without knowing more about it. The 4 Ingredients authors, Rachael Bermingham and Kim McCosker, live in Australia. Their cookbook is the number one bestselling cookbook there. The recipes aren’t all gluten free, but many are. Bermingham and McCosker have a few more cookbooks in development. They are seeking input on their site on which ones readers want most. Two of the selections are for gluten-free cookbooks, a gluten-free 4-ingredient cookbook and a 5-ingredient one. Head over to their site to place your vote and get a free recipe or two, if you like. I find that often recipes from another country are quite different from ones we’ve “grown up on” and can expand our horizons a bit. And, I have been intrigued by the very simple recipes these ladies share.

The latest newsletter featured a zucchini soup recipe that was actually submitted by a reader. It included zucchini, onion, chicken bouillon, and enough water (and seasonings) to cover all ingredients. I had a large zucchini on the counter and a tub of small potatoes that needed to be used. So I decided to use both to ensure a creamier soup that would be as tasty as the Baked Potato Soup here on gfe. However, this potato-based soup recipe would be dairy free as well. I was headed to work, so after completing the initial steps, I decided to throw everything in the slow cooker and let this soup slowly “develop.” The result is this savory soup that comforts me and makes my taste buds happy.

Slow Cooker Potato-Zucchini Soup (Gluten Free, Dairy Free, Sugar Free, Soy Free)
(Click here for a printable version of this recipe.)

About 9 cups broth (I used 3 cups of vegetable broth and 6 cups of chicken broth, which I pulled from the freezer; use all vegetable broth to make this soup vegetarian/vegan)
About 6 cups of peeled, diced potatoes
One large zucchini, quartered and thinly sliced (mine was very large; I cut out the soft part with seeds and discarded)
One large sweet onion, finely chopped
3 cloves garlic
about 1 tbsp extra virgin olive oil
½ tsp curry powder (optional)
Sea salt and fresh grated pepper, to taste

Add broth to large slow cooker. (I used my oval, 5-qt Rival SmartPot.)

Peel and dice potatoes and add to slow cooker.

Add olive oil to large skillet. Heat to medium-high temperature. While skillet is heating, chop onions and quarter and slice zucchini thinly. Add to skillet. Stir occasionally. Add garlic about halfway through cooking. When onions are translucent and zucchini is also showing some translucency, transfer mixture to the slow cooker.

Stir curry powder, sea salt, and pepper. Cook 6 – 8 hours on low. During the last 30 minutes of cooking, use immersion blender in one area for about 15 seconds. Stir. Check appearance and taste. If you want a thicker soup, use immersion blender again. Cook additional 30 minutes.

Serve. Enjoy alone or with a nice gluten-free “bread” treat on the side—like popovers, corn muffins, cheese muffins, garlic cheese biscuits, Kate’s cheese rolls, or Kiva’s grain-free Golden Flax Bread.

Adapted from a reader-submitted recipe to the 4 Ingredients newsletter

Shirley’s Notes: If you have family members who are die-hard carnivores and must have meat, feel free to add some crumbled bacon or diced chicken towards the end of the cooking time. You could even add bacon, chicken, etc. to individual bowls and stir until heated through. This recipe makes a lot, so feel free to halve the ingredients, use a regular 4-qt slow cooker, and reduce the cooking time. If you’d prefer to cook it on the stove, I’d still recommend slow cooking at a lower heat. I do love a pot of soup simmering on the stove!

A little more on Dr. Rodney Ford … Dr. Ford hails from New Zealand. He traveled with his wife, Chris, to the U.S. to do a number of speaking engagements in November 2009. I was extremely fortunate to hear him speak twice during one week and even got to have dinner with him and his wife prior to these events. A huge group of us (some who belong to the Gluten Intolerance Group (GIG) of Richmond and others who are part of The Richmond Health Initiative) gathered at the local PF Chang’s to welcome Dr. and Mrs. Ford. Some attendees had met Dr. Ford previously when had visited the U.S. for a conference. I was already a fan of Dr. Ford before I met him—from his articles on celiac.com and his numerous down-to-earth, and often humorous, YouTube videos. I was fortunate to sit sort of across from him during our dinner and we chatted a bit . Almost immediately, he asked for my Twitter name and “followed me” on the spot. That was unexpected … and pretty neat!

Over the next two days, his presentations (one to the medical professionals and the other to GIG members and guests) were superior … riveting, actually. I like seeing Dr. Ford get visibility because I think that he can make a “believer” out of just about anyone. He has the medical chops for one thing—he’s a pediatrician with a background in allergies, gastroenterology, and nutrition. Dr. Ford shared case studies—with ”before” and “after” photos—of children he’s treated who did not test positive for celiac using the gold standard diagnosis of positive blood testing and positive biopsy, but were transformed on a gluten-free diet. Those innocent faces make extremely compelling cases. It’s important to note that early in his practice, Dr. Ford followed the conventional wisdom and did not place his pediatric patients on a gluten-free diet when they tested negative for celiac. However, he found that many over time did finally test positive for celiac, but, sadly, for some, the damage that had been done (e.g., short stature, developmental delays) could not always be undone. He shares some of his findings and thoughts here.

Currently, Dr. Ford’s main push is for a gluten-free planet. That was his topic when he spoke at the GIG conference banquet in Minneapolis this summer (a presentation that was very well received!) and that’s the focus of his new Facebook page, Gluten-Free Planet. My good friend, Heidi (Adventures of a Gluten-Free Mom), just happened to share a post on Dr. Ford’s mission yesterday. I told her we must have unknowingly done the Vulcan mind meld thing. She doesn’t have a husband who is a Star Trek fan, so she didn’t get the reference, but being free-spirited and positive Heidi, she eagerly bought into the idea anyway! Heidi shares her thoughts on Dr. Ford and his concept, as well as the Gluten-Free Planet YouTube videos. These videos include some of the photos showing the transformation of his patients after going gluten free. Pictures are worth a million words in these cases. Check it all out over at Heidi’s.

Incidentally, I just found out that Dr. Ford has a new blog. Check it out here. His current post asks what we want in our world. Hmmm, I think the answer for us gluten-free folks is obvious. Is it possible to have a Gluten-Free Planet? I’d like to think so, and as the saying goes, Dream Big!

Speaking of dreaming big, have you signed up for Adopt a Gluten-Free Blogger yet? We have 16 entries at this moment—that’s terrific! Of course, I’d like more … a lot more. How about 50? Go ahead, adopt someone. If you have never participated before, then all the better. We have several folks participating for the first time. There are so many amazing gluten-free bloggers! Some have been helping us out for years; others have just joined the party to share and offer another place to learn and chat. Remember … non-bloggers are welcome to participate, too. Chances are, you know some gluten-free bloggers (or other bloggers with searchable gluten-free recipes) whom you admire or have always wanted to try their recipes. Now’s the time. Make a favorite blogger’s recipe, take a photo, do a short write-up, and email it to me. (Read more here.) Nothing hard at all, and a great way to be inspired to try a new recipe and show appreciation to a blogger.

Shirley
Not just gf, but gfe!

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Tags: chicken, crockpot, dairy free, diagnosis, discussion, easy, GFE, go ahead honey, healthy, real food wednesday, seafood, slightly indulgent, slow cooker, vegan

Cavemen Cookies Review

June 30, 2010 · Filed Under Gluten-Free Wednesdays, Out and About, dairy free, dessert, flourless, giveaway, sugar free, treats, vegan, vegetarian ·113 Comments

all images courtesy of Cavemen Cookies (unless noted otherwise)

Disclaimer: I originally received a free package of Cavemen Cookies via both a giveaway and as a contribution to my support group. I later purchased two packages. All opinions expressed within this post are my own.

This post is linked to Gluten-Free Wednesdays.

Update: This giveaway is now closed. Congratulations to Gina (Moneywise Moms)! Thanks to all who entered, but don’t be dismayed if you are not Gina. Cavemen Cookies is offering a 10% discount to all gfe readers through July 21. Just enter the code “gfe” when ordering!

“Avoid food products containing ingredients that are a) unfamiliar b) unpronounceable, c) more than five in number, or d) that include high fructose corn syrup.” That’s one of the rules that Michael Pollan shared in his outstanding book, In Defense of Food. In Defense of Food completely changed how I looked at food. Some of the guidance validated my own feelings about what I should and was already eating using my gfe approach, but much of the content on what is allowed in our food and what constitutes a food product today was an eye opener. And, as you probably know, Pollan shares this advice and similar data again in his latest book, Food Rules.

This direction sounds simple enough, but when you actually attempt to put this wisdom into practice, you’ll find out what you are really dealing with when it comes to processed foods. Or perhaps the mystery will remain as you see ingredients that are indeed unfamiliar and unpronounceable. Other than eating whole foods, like meat, seafood, fruit, and veggies (foods you can wash as my good friend, Melissa, always reminds us), finding food products that meet Pollan’s guidance can be challenging. But, today, I’m sharing a naturally gluten-free product that has five “basic” ingredients (in some cases less), all of which you can pronounce and recognize. And, even better, the product tastes great!

First, here’s a little background info. A few months back I won a giveaway of a package of Cavemen Cookies over at April’s blog, Gluten-Free Food Rocks. (April leads a support group in Pennsylvania. Her main page is here.) Now, you might be wondering why on earth I even entered such a giveaway since I’ve often explained that eating gfe means naturally gluten-free foods, real/whole food, and few gluten-free specialty items. Here’s why. When April did her giveaway post I checked out the info on Cavemen Cookies. The cookies are called Caveman Cookies because they contain ingredients that, in theory, would have been available to a caveman. That makes them paleo diet friendly, which also means they are grain free and gluten free. I checked out Cavemen Cookies’ site and read the ingredients; I was very pleased. The Original flavor contains honey, almond flour, walnuts, raisins, ginger, nutmeg, and cinnamon. (Yes, that’s more than five ingredients, but they are all real and healthy ones, and I kind lump spices and seasonings together as one, when they are real food.) The Tropical flavor contains honey, almond flour, coconut, macadamia nuts, and ginger. Real food ingredients with no additives of any kind—I loved that! I entered the giveaway and selected the Tropical flavor as my prize when I won. I sampled one, and then another, as soon as they arrived. Total yum! Delightful textures and flavors. The remaining cookies ended up with us on a road trip and were much appreciated.

Here are a few more facts:

Cavemen Cookies are…

Made with nuts, honey and berries!

Gluten-Free & Grain-Free

Dairy-Free

High in protein

Just 65-75 calories per cookie (depending
on the variety)

Produced in small batches

Consistent with the principles of the Paleolithic Diet (aka the “Caveman Diet”). Check out our FAQs page for more info!

Satisfying due to the protein, dietary fiber, and good fats that they contain!

Once Stephanie Lester of Cavemen Cookies found out that I lead a support group, she generously sent two large bags of their Original and Tropical cookies for my group’s gluten-free tea event in May. I set the package to the side under my sideboard. Then that very evening, Mr. GFE and Son were looking for something sweet. In fact, Son was throwing open cupboards, looking in the freezer, etc. For once, I had nothing made, so they both pleaded with me to open the package of cookies. I succumbed, knowing I’d have to immediately place an order to get more cookies for our tea event. We each consumed two or three cookies. Both flavors were enjoyed, but tropical was by far our favorite. I suspect the original flavor will probably appeal to those with less of a sweet tooth.

I placed an order the next day and in just two days I was set for the tea again. At the tea event, everyone really liked the cookies with their few, wholesome ingredients and appealing taste, but again the tropical flavor won out. Since then Cavemen Cookies has added a new flavor to their lineup, Alpine. The Alpine cookies contain honey, hazelnut flour, almond flour, and toasted ground carob. That’s four ingredients that we all know, and most of us love. I can’t wait to try this flavor!

Admittedly, these cookies are not inexpensive. A large bag containing 12 cookies costs $9.95. (FYI–The cookies are about 3 inches in diameter.) Cavemen Cookies also offers a small bag (6 cookies) at $5.45 and a jumbo bag (24 cookies) at $17.95. And, you’ll pay for shipping and handling if there’s no supplier near you. Currently, the only vendors are in New York City (check their site for locations), but Stephanie Lester said that a lot of interest was shown by different stores/vendors at the recent Fancy Food show, so you may see Cavemen Cookies showing up at your favorite grocer or specialty store soon. Even if you have to order them and pay shipping, I still think they’re worth it. I’ve paid as much or more for gluten-free specialty products in the past that did not even come close to meeting Pollan’s food rules and, frankly, did not even taste particularly good. Cavemen Cookies contain high quality ingredients and are a great gluten-free choice when one needs a cookie fix. And, unlike the overworked cavemen, you don’t have to grind your own almond meal, shred your own coconut, dry your own grapes, build your own “oven,” etc. Because I make most of our treats, I admit that I won’t buy these cookies often, but I will definitely buy them again. And, if they end up being carried at a store nearby, I’m sure I will not be able to resist buying them on a regular basis.

The giveaway part: Cavemen Cookies is graciously offering up a free large bag of their cookies (your choice of flavor) to one of my readers. The ways to enter the giveaway are the same as usual, plus I added one on following Cavemen Cookies on Twitter. Of course, only one comment is required to enter, but there are several options for those who want multiple entries! Oh, and the giveaway will be open through Monday, July 5, at midnight, Eastern (update: extended through full holiday period).

See specifics below, but note that all entries will be tracked by the individual comments, so you must enter a separate comment to get an additional entry; e.g., “I tweeted!” and another comment, “I posted on Facebook. Here’s the link: …” If you leave one comment showing you did all these things, unfortunately it will only be counted as one entry, so please remember to note each by separate entries.

1. Leave a comment below.
2. “Like” my Facebook page and leave a comment.
3. Subscribe to my feed either via RSS or e-mail, and leave a comment.
4. Follow me on Twitter and leave a comment.
5. Become a friend on Facebook and leave a comment.
6. Tweet about the giveaway sharing the link and leave a comment saying that you did.
7. Post a message on your Facebook page about the giveaway and leave a comment saying that you did.
8. Post about the giveaway on your blog and leave a comment saying that you did, with your link.
9. Follow Cavemen Cookies on Twitter and leave a comment.

Best of luck to all!

Shirley
Not just gf, but gfe!

Post a comment · 113 Comments
Tags: coconut, cookbook giveaway, cookies, dairy free, flourless, giveaway, gluten free, healthy, honey, moist, nuts

Blackened Black Bean Burgers

June 23, 2010 · Filed Under GAHIGF, Gluten-Free Wednesdays, breakfast, camping, dairy free, easy, entree, flourless, gluten free, recipe, sugar free, vegan, vegetarian ·49 Comments

This post is linked to Gluten-Free Wednesdays.

One of my favorite things about the wonderful food events and recipe carnivals on the blogosphere is that they get my creative juices flowing, figuratively, and, ultimately, some other types of juices are often created—the really tasty ones from some surprisingly good recipes. Like those from the burger shown in this photo above. Linda (Gluten-Free Homemaker) announced “Create a Burger” as this month’s challenge at the beginning of the month. I knew I’d try to participate, but nothing was really coming to me. Sometimes I crave a hamburger, but not often. I enjoy meat, but not usually ground beef. So as time went on, the more I thought about it, the more I thought I’d make a veggie burger or a fish “burger.” I’ve seen some great ones featured on my favorite blogs. (See listing at the end of my post.) Then, I made Blackened Catfish using Ashlie’s recipe from her post at Carrie’s 30 Days of Quick and Easy Meals event. Wow. Such a simple, but sensational recipe. I had tweaked her blackened seasoning mix to be a little less spicy for our tastes and to work with the seasonings I had on hand. Again, great recipe!

Still thinking of Linda’s challenge, I looked in the pantry thinking I’d make a veggie burger using chickpeas (you guys know I love chickpeas … remember my roasted chickpeas?). Sadly, there were no chickpeas. Chickpeas just don’t last long enough in my house. I need a chickpea delivery person stopping by with my weekly supply … but I digress. What did greet me in the pantry were black beans, which I also enjoy very much. I placed the cans on the counter by the stove. Right beside the stove was the blackened seasoning mix still out from making the catfish dish the night before. Oh, yeah, the ideas were coming together then and the result was these blackened black bean burgers. They are wonderful. Naturally gluten free, dairy free, soy free, sugar free, and vegan, if needed. Sooo very easy to make, too.

I’ve made two versions of this recipe, one with an egg and one without. (I admit I feel a bit guilty now when I use eggs in recipes for you folks who can’t tolerate them or are vegan.) I’m happy to report that both versions are terrific. They even look like traditional hamburgers and have a somewhat similar taste and texture. I’m a little amazed and a lot delighted!

Blackened Black Bean Burgers
(Click here for a printable version of this recipe.)

Two 15-ounce cans of black beans, drained well and mashed (see notes)
1 egg, lightly beaten (optional, see notes)
2 tbsp olive oil (plus some in skillet)
2 tbsp onion, finely chopped
2 tbsp celery, finely chopped
¼ cup almond flour (or more if needed for binding)

Blackened seasoning mix for sprinkling on burgers (about 1 to 1 ½ tsp per burger)

Blackened Seasoning Mix

¼ teaspoon cayenne pepper
1 teaspoon oregano
½ teaspoon poultry seasoning (or thyme)
1 teaspoon paprika
¼ teaspoon chili powder
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon sea salt

Adapted from Ashlie of The Delshad Duo

Add about one tbsp of olive oil to skillet. Preheat to medium or medium high setting.

Mash beans using a hand masher (or back of a spoon) on a flat plate.

Mix beans, egg (if used), olive oil, onion, celery, and almond flour.

Form into patties. Sprinkle seasoning mix on one side of each burger.

Add burgers with seasoned side down to preheated skillet. Sprinkle seasoning on other side of burgers.

Cook about 3 minutes or so on each side to desired crispness.

Flip using two spatulas, if necessary, to ensure burgers stay together.

Treat as you would any other burger; e.g., place on a bun; serve on lettuce leaves; top with ketchup, mustard, cheese, or special sauce (I just had one for breakfast topped with a Polynesian-type sauce that I had leftover from making pork chops last night—divine!).

Makes eight burgers about 3 ½ inches in diameter.

Shirley’s Notes: If omitting the egg, you may need to add more almond flour and your burgers might be slightly softer in texture. Therefore, cooking a bit longer may be needed if you want a more burger-like texture. For either version of this recipe, remember not to mash the beans so much that you have a mushy mess; you want some whole or half beans remaining for a better burger appearance, taste, and texture. (That means the mixture should not look like it’s been through a food processor.) I’m sure these burgers could also be broiled or grilled, instead of pan cooked. Broiling/grilling about 2-3 minutes on each side should do the trick and give a very nice blackened appearance and taste. I actually slightly undercooked the burgers shown here just to provide better photos.

Other Alternative “Burgers” That I Want to Make:

~Kelly’s Raw-Inspired Veggie Cakes or,

her Veggie Burgers (she even has a video!)

~Ali’s Quinoa Salmon Burgers

~Iris’ Lentil Quinoa Burgers or,

her Basil Chickpea Burgers (where is that delivery person with my chickpeas?)

~Kalyn’s Salmon Patties or,

her Middle Eastern Turkey Burgers

~Aubree’s Tropical Vegan Nut Burgers

~Wendy’s Greek Turkey Burgers with Tzatziki Sauce or,

her Burrito Turkey Burgers

~Cara’s Thai Peanut Turkey Burgers or,

her Lentil Goat Cheese Burgers (be sure to make gluten-free substitution for Panko bread crumbs)

What was that I said about not being a big burger fan? Suddenly I’m craving all varieties of burgers! I know I’ve forgotten some of the ones I’ve drooled over in the past. If I remember later or you have an alternative burger recipe on your blog, please let me know and I’ll add it in.

Hey, one last note, don’t forget that Zoe (Z’s Cup of Tea) is hosting Go Ahead Honey, It’s Gluten Free! this month. Entries are due Sunday, June 27. (Note: Deadline extended slightly per Zoe’s latest post–yippee! It’s a busy week for many, so thank you, Zoe, for graciously extending the deadline.) Yes, that’s soon, but please join in. The theme is Dairy-Free Delights. If you don’t cook dairy free, just think of a recipe you make that’s naturally dairy free (and gluten free, of course). It doesn’t have to be a new recipe. And, non-bloggers are welcome, too. Read more here at Zoe’s.