Saturday, March 1, 2008

Breakfast: Sunnyside Up

So this one wasn’t very difficult, and it’s not specially gluten free, but just looking at it on my plate made my morning. After toying with various versions of the egg sandwich with Glutino Fiber Bread.

I took one slice of bread out of the freezer and toasted one side of it in a pan. I flipped it over and put ¼ cup of shredded mozzarella cheese on it, making a bit of a hole in the center. I cracked an egg into the cheese, turned down the heat and put a cover over it.

When I lifted the lid, the cheese was all melted and the egg was cooked. With the second bit I broke the yolk, which was warm and runny. The yolk soaked into the bread and I had a delicious, heart-warming breakfast. I haven’t had eggs like that since I was about 7 years old, sitting in my fathers lap.

Monday, February 25, 2008

Low-Fat, Glutan Free Cheesecake

Despite the name of this recipe it's really very good. I'm used to modifying recipes to meet my needs and I found the base of this one in a women's magazine. I tweaked around so that one 1/12th of a cake slice is only about 200 calories. It's perfect for my end of the day, after my workout sweet craving. I'm putting down the basic recipe, but lately I've been preoccupied with jalapeno jelly, and I found a gluten free variety at the Union Square Greenmarket from Beth's Farm Kitchen. Both the Mighty Hot Pepper Jelly and the Habenero Jelly are GF. This cake is great with just a little bit of the jelly on top.

this one was made with sliced apples for the crust rather that nuts

Note: To see the entire ordeal of making the first cakes see:

1/4 cup chopped pecans and walnuts
dash cinnamon
dash salt

15 oz part-skim ricotta
8 oz 1% fat Whipped Cottage Cheese
1 cup sugar, more or less
1/2-cup fat free sour cream
4.5 tsp Ener-G egg replacer powder
3 Tbsp warm water
1 tsp vanilla extract (or more)
2 tsp Bob's Red Mill GF all-purpose flour
1⁄4 tsp salt

Heat oven to 350. Toast nuts with a little salt and cinnamon in the bottom of an 8" spring form pan for 10 minutes. Remove from oven; reduce heat to 325. Wrap outside of pan in foil to prevent seepage. Filling; puree ricotta in a food processor until smooth, about 1 min. Add cottage cheese, sugar, sour cream, egg replacer, water, almond extract, flour and salt; puree until smooth. Pour filling into pan. Add 1-inch hot water to a shallow baking pan; place spring form pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45-50 minutes. Run a knife around inside of pan. Remove foil; let cool on rack. Chill 6 hours or overnight before removing sides of pan.

If you want experiment with marbling the cake mix 1 cup of plain filling with your additional ingredients and drizzle it on top.

*Last weekend I made this cake layering sliced apple in the bottom of the pan to create the "crust". It came out great! That cake is the one pictured above.

Carrot Cake

When I went home to visit for my birthday, my mom tweaked our family's old standby carrot cake-cum-birthday cake recipe (my dad won't touch chocolate with a ten foot pole, don't ask) to be gluten free for me, and heart healthy for my dad, who had open-heart surgery in May. It turned out great! Here's the recipe:

Vegetable Nut Torte aka Carrot Cake
Modification for gluten free, low fat

3 c gluten free flour (we like Bob's Red Mill)
1.5 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1.5 c sugar

egg replacer for 4 eggs (Ener-G)
1.5 c apple sauce (no additives) in place of oil
1.5 c grated carrots
0.5 c finely chopped celery
1.0 c finely chopped rhubarb
8 oz crushed pineapple, drained
0.5 c chopped pecans

(apple sauce, carrots, celery could have been increased from her original recipe to provide more

Sift dry ingredients. Beat or mix eggs, add applesauce, veggies, then
dry ingredients. (When using Ener-G egg replacer, I usually just use the powder with out additional water)

Bake in a greased and floured spring form pan (or other of your choice)
at 350 for 45-50 min or until tooth pick comes out clean.

When fully cooled frost

Modified cream cheese frosting:
8 oz rice cream cheese
0.5 c sifted powdered sugar (could use less)
2-3 oz Smart Balance spread
1 tsp almond extract


Seco de Chivo (Peruvian Lamb Stew)

Two weeks ago my boyfriend and I went to our favorite Peruvian restaurant for dinner. As we looked over the menu we decided that we wanted to try something different from our usual grilled fish. We settled on lamb stew. The stew arrived, and was quite tasty. Since we always share our meal, I didn't eat to much of it, we had beans, rice, and salad as well. By the time we got home, my skin was starting to feel a little funny. His mother asked us what we had, and when we told her "seco" she told us that, in Ecuador, they use beer in seco. Now, what with the language barrier and all, I don't know how much she understands about my celiac disease, but she does know that I can't eat anything prepared with beer.

Now, she's a good cook, as far as the things she knows how to cook goes, but she said she didn't know how to make seco and I managed to ascertain that she wanted me to make seco if I could. Feverish internet research ensued. I discovered that all the seco recipes did indeed use beer. Not to be deterred I set about finding gluten free beer. The Whole Foods in the Bowery happens to have a beer room which carries several brands on gluten free beer, including at least one that can be purchased individually.

This recipe is tasty, great for cold winter days, and I'm sure can be made with any type of meat of your choice. It got rave reviews from my future in-laws, so it's authentic. It's also fairly fool-proof as far as I can tell.

8 large Garlic cloves
2 tsp Salt
1 tbsp ground Cumin
1 tsp fresh ground Black Pepper
1/2 cup Red Wine Vinegar
5-7 lbs lamb, cut in 2 1/2 inch chunks
3 tbsp Olive Oil
4 med Onions finely chopped
1 1/2 cup gluten free Beer
4-6 cup gluten free Beef stock or broth
1 bunch Cilantro, leaves only chopped

Mix the garlic, salt, cumin and black pepper with the vinegar in a large non-reactive dish. Place the lamb in the marinade, evenly coating the chunks. Marinate at room temperature for at least 3 hours, overnight if possible.

Remove the lamb from the marinade with a slotted spoon, reserving marinade. In a large heavy casserole, heat the 3 tablespoons olive oil over high heat. Brown the lamb, turning with tongs to sear all sides evenly. This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear). Transfer the lamb to a plate with a slotted spoon and set aside.

Reduce the heat to medium-high and add onions and salt. Saute, for about 10 minutes, or until the onions are golden. Add the beer and lower the heat so that the liquid is simmering. Cook for about 15 minutes, or until all of the beer has evaporated. Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix. Bring up to a boil, then reduce the heat and simmer the dish, covered, for about 1 hour and 20 minutes, or until the meat is tender.

Add the reserved marinade and the cilantro, stir to mix, and cook for 1 minute more. Serve from the casserole.

To serve in a traditional manner have rice or boiled potatoes on the side. You could also add precooked peas or carrots at the end.

This is really tasty!