The best gluten-free chicken tenders

Without a doubt, these are better than anything I or my children have ever had in a restaurant! Well, in my humble opinion, that is. When I make these, I make a double batch. We use half for the meal and I either freeze the rest or use it for lunches or leftovers.

You can use this recipe for fish or almost any other protein, even tofu! For our family, I use a dairy substitute like almond milk to make it dairy-free. Although a few years back some people thought eggs were in the dairy category, they actually are not. Dairy refers to anything that comes from a cow. I'm also providing an egg-free substitute as well as this can be another allergen many children and even adults can't tolerate.

Want something a little more sophisticated? Try serving them with an apricot Dijon sauce (yes, that's in my cookbook, The Warm Kitchen) or a sriracha or sesame oil mayo. Getting ready for the game? Toss these with your favorite buffalo wing sauce. So many possibilities! Does your child like ranch dressing but can't have dairy? Try Follow Your Heart's vegan ranch dressing.

Give it a try and don't be afraid to fry these. I fill a big pan with about 1/4"-1/2"of oil since I don't fry too often. It's so worth it. Let me know how you like them.

For more gluten-free recipes like this, check out my cookbook, The Warm Kitchen!

Gluten-Free Chicken Tenders 

Makes about 12-16, depending upon the size of the tender

1 pound boneless, skinless chicken breast or tenders

2 tablespoons white rice flour

2 tablespoons potato starch

1/2 tsp sea salt

1/4 tsp each black pepper

1 large egg or egg substitute (see below)

1 tablespoon milk or milk substitute, plain and unsweetened

2 cups gluten-free corn flakes, crushed or ground in a processor (measure first, then crush)

1-2 tablespoons olive or vegetable oil

Egg Substitute: to make 1 egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons warm water in a bowl. Set aside for 5 minutes.

1. Slice chicken breasts into strips; if using tenders, proceed to the next step. Pat dry if wet.
2. Mix flour, starch, salt, and pepper in a shallow bowl. Place egg or egg substitute and milk in another shallow bowl and beat lightly. Place corn flake crumbs in another shallow bowl.
3. Bread the chicken. Take 3-4 pieces of chicken and first dip in flour mixture. Shake excess. Dip in egg and then corn flake crumbs. Place breaded chicken on plate or tray until all chicken is coated.
4. Place 1 tablespoon of oil in a large sauté pan. Heat to medium heat. Add one piece of chicken to the oil. If chicken does not make a sizzle sound, let the pan heat up more. Add chicken pieces but don’t crowd pan. Don’t move chicken; allow to brown. Turn once and cook until heated through. Place on a piece of paper towel on a plate and place chicken on this plate to absorb some of the oil. Use more oil if needed.
5. To keep tenders warm or to crisp up, place tenders on a baking sheet and place in a 350°F oven for 5-10 minutes.
6. Serve with So Simple Tomato Sauce, Spicy Orange Sauce, or Barbecue Sauce (see cookbook). 

Vegan Polenta tastes great with Massel Bouillon

I suppose we all get used to brands and products that we like. But, as we know, sometimes change is good.

When Massel approached me with an opportunity to review their products, I was curious since I had not tried it before. I liked the fact that their products are clean, free of things like gluten, dairy, MSG and preservatives.

This is a sponsored post and products were provided by Massel. All opinions are my own.

Thank you to Massel for providing the following information:

The story behind Massel

Massel’s products might be new in the US, but it’s the top selling bouillon in Australia and was launched thirty years ago as the first all-vegetable bouillon and the first bouillon with no added MSG in the world. Massel bouillons and seasonings have always been gluten-free.

Massel uses premium vegetables and herbs, extra virgin olive oil and pure sea salt from the Great Southern Ocean, the cleanest ocean in the world. Massel bouillon makes great tasting stocks, broths, soups, stews and sauces, and it’s an incredibly versatile seasoning as well. You can use Massel bouillon and seasoning as a flavor boost for risotto, polenta, quinoa or couscous. You can mix it with extra virgin olive oil and use to bake vegetables, or substitute for salt in any recipe for a tastier, healthier result.

You can check out Massel on Facebook for great gluten-free, vegetarian and vegan recipes or visit MASSEL.COM to learn more about their products.

When the samples arrived, I wasn't sure what to try first; veggie, beef, chicken or turkey. I didn't notice right away that after each of these words on the label was the phrase "style"; these are all made with vegetables. Now I was really intrigued. It's actually fun for me since I love a challenge.

My first recipe to tackle was making a flavorful polenta without dairy. I was getting ready for a party with at least one guest who can't tolerate any dairy. That means no butter, cream, milk or cheese. Olive oil gives the polenta a great texture but it also needs flavor. The veggie bouillon seemed like it would work, so I gave it a chance.

Based on the feedback from the guests, the vegan polenta was a big hit. It was served with a roasted red pepper sauce which was equally as delicious. I included that as well.

I hope you will give this recipe a try and give Massel a try as well. If you are wondering where you can buy their products, use this link.

Look for another post from me soon. I'll be making a hearty chicken-less stew from my cookbook with a Massel product. For now, enjoy the polenta!


Grilled Vegan Polenta Circles
Serves 4-6

3 cups water
2-3 Massel veggie bouillon cubes
1 cup coarse polenta
1 tablespoon olive oil plus 2 teaspoons
1/2 - 1 teaspoon kosher salt
1/4 tsp ground pepper

1. Bring water to a boil in a medium to large pot. Add bouillon cubes. Stir until the cube is dissolved. While water is boiling, slowly add polenta in a steady stream, whisking constantly. Add 1 tablespoon of olive oil, salt and pepper (start with the 1/2 teaspoon of salt and add more if necessary).
2. Lower heat and simmer until thickened. If bubbling, lower the heat. Stir occasionally. Continue to cook the polenta until thick (about 15-20 minutes) and pour into a greased baking pan.
3. Let cool for 10-15 minutes or refrigerate until the next day, covered.
4. Heat medium to large sauté pan over medium heat. While the pan heats, cut polenta into circles. Place the circles on a plate.
5. Add 2 teaspoons of olive oil to the pan. Add polenta and fry on each side until golden brown. Serve immediately with the red pepper sauce.

Roasted Red Pepper Sauce

2-3 red bell peppers
2-3 tablespoons extra-virgin olive oil
1-2 garlic cloves (if you want something less pungent, roast them first)
2 teaspoons balsamic vinegar
1/2 teaspoons sea salt
Fresh ground pepper to taste

1. Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over.
2. Immediately transfer the peppers to a bowl and cover with plastic wrap or place them in a brown lunch size bag and fold it up. Let cool about 10-15 minutes. Peel the peppers and discard the skins, seeds and cores.
3. In a food processor, combine the peppers with the olive oil, garlic, vinegar, salt and pepper. Puree until very smooth. Season the sauce with more salt and pepper if needed.

Gluten-Free Falafel

The gf falafel mixture before adding flour

I'm embarrassed that I don't have that beautiful, focused in the foreground-blurry in the background photo of my completed falafel. We got so caught up in the making/eating, we forgot! I promise they looked just like what you would expect; crispy brown on the outside and greenish-flecked on the inside. 

It annoys me that 99% of the falafel found in the US has gluten; falafel are traditionally made with chick pea or garbanzo bean flour. It's also traditionally vegan; no animal products, like eggs or milk, are needed. Yea! 

So here are the important tips:

-The onion and garlic add a lot of flavor. Use less garlic if you don't like it spicy. 

-The mixture should not be wet (I made this mistake). Make sure to add enough garbanzo and/or gluten free flour to bind it together. 

-I used a combo of cilantro and parsley because that's what I had (and we all love cilantro). Use what you have. 

-Although you can bake these at a high heat, frying (even if it's just pan-fried) will give the best texture. 

-If you have more time, the traditional way to make falafel is to soak about 1/2 cup of dried garbanzo beans (so that you have the right amount for this recipe; you can always soak more) in water for 12 hours. Drain and rinse. Use this in place of the can of garbanzo beans. However, this requires at least a half of a day's worth of planning which we don't always have.

-I couldn't find fresh tahini sauce so I served it with hummus. Use what you have. It will be delicious.

-If you can't find or don't want to make fresh gluten-free pita, serve in lettuce wraps or a gluten-free roll. I like the ones from Schar. My husband brought these gluten-free pita back from the UK; they are the best I have had so far (and notice they are almost all gone).

Gluten-Free Pita from Sainsbury's, a UK based grocery store

Enjoy the recipe and don't be afraid to try these. They are easy, quick and delicious. I showed my husband how to make them so I think we have a new rotation in our household!

Gluten-Free Falafel

Makes 13-14 2” patties

1 15 ounce can garbanzo beans, drained and rinsed

1-2 cloves garlic, chopped into 4-6 pieces

1/4 onion (or 1/2 small), cut into chunks

1/4 cup fresh parsley, rinsed and dried off, big stems removed

1/4 cup fresh cilantro, rinsed and dried off, big stems removed (or use all parsley)

1/3 cup chick pea or garbanzo bean flour 

Juice of 1/2 lemon

3 tablespoons olive oil

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon sea or kosher salt

1/4 teaspoon ground pepper

1/4-1/2 cup gluten-free flour blend (without xanthan gum)

2 tablespoons vegetable oil for frying

1. Place all ingredients except flour blend and vegetable oil in a food processor. Puree until slightly chunky but almost smooth, scraping down the sides at least once. If it's too chunky, add a teaspoon of water and process again. Remove and place in a medium bowl. 

2. Add 1/4 cup flour blend and stir. You should be able to make patties that do not fall apart. If the mixture seems too dry, add more water, 1 teaspoon at a time. If the mixture seems too wet, add more flour. It should be moist but able to form into a patty.

3. Form into patties and fry in large pan with enough oil to cover the bottom of the pan. Cook until golden brown on each side. Serve with tahini sauce and/or hummus.

Gluten-free Asian pot sticker recipe

I just want you to know that I don't know and don't claim to know how to cook everything. Some things I'm not interested in and some things...well, intimidate even me. I suppose the biggest factor in trying something new is giving myself enough time to fiddle with it and being able to live if it's not 100% successful.

I've come to know Jeff Larsen who also teaches gluten-free cooking classes in the SF bay area. There are some things we do which are very similar and some things we do differently. Either way, there's a language we both speak and it's been a pleasure getting to know him. I mention him because he teaches a number of classes around Asian cooking, specifically dumplings. I have had a very good gluten-free pot sticker from Feel Good Foods but there's nothing like making your own, something I could almost do in my sleep pre-gluten-free lifestyle. Since I couldn't go to his class today, I decided on a whim to just try them.

I consulted a few recipes, texted him a few times and came up with this. The dough is a combination of a few recipes but was workable. I particularly like the filling which I created on my own. A very long time ago, I took a Chinese cooking class. I still remember what I learned about making wontons, including stirring in one direction and then the other. This helps to bind the meat so it stays together.

I promised some Facebook fans that I would post this recipe so I'd better get on with it. I would highly suggest looking at the photos taken by Crysty of Garden of Gluten-Free. That was my starting point.

I would have taken more pics but my hands were messy. After they were cooked, my kids basically devoured about half of them, including the extra meat which I had used to make into mini meatballs. I ate mine with San-J gluten-free low-sodium tamari soy sauce with a few drops of chili oil. Yes, I was in heaven!

Give yourself at least an hour or more to make this dish. It would be much quicker with two people so find a friend. You can fill it with whatever you'd like; this was my vision (that day). Please let me know if the recipe works for you.

Gluten-free Asian Pot Stickers


Makes 24-26 pot stickers

FILLING
1 pound ground chicken, turkey or pork
1 tablespoon sesame oil
2 scallions, diced
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh ginger

WRAPPERS
1 cup sweet rice flour
1/2 cup tapioca flour (also known as tapioca starch)
1/4 cup white rice flour
½ teaspoon kosher salt
¼ teaspoon xanthan gum
2 tablespoons vegetable oil
2/3 cup boiled water

Cornstarch or tapioca starch for rolling

Put the filling ingredients in a bowl. Mix well with a wooden spoon. Mix briskly in one direction for 20 seconds. Mix another 20 seconds in the other direction. Set aside.

Mix dry ingredients (flours, salt and gum). Add oil. Add hot water slowly. Mix with a spatula. Once the water has cooled slightly, use your hands to bring the dough together. Knead on the counter until it is smooth. It should feel like playdough. If it's sticky, add more tapioca flour until it's tacky. If it's too dry, add a few dashes of water.

Roll into a log. Divide in 2. Keep one piece under a towel or in a plastic bag. Cut each piece into 12 (cut the piece you have in half, then in half and then in 3). Roll each with your hands into a flat pancake.

I usually use a piece of wax paper so that the dough does not stick to the press. Sprinkle some cornstarch on either side of the dough, place the dough on the wax paper, fold the wax paper over, and then use the tortilla press to flatten out the dough. You can also roll between plastic until very thin. Place on plate or cutting board. Roll out 6 at a time.

Place the wrapper in your hand. Place 2 teaspoons filling in the middle. Wet the edges of one side of the pot sticker.  Fold over, pressing out any air, and seal. Place on a plate. The water is helpful if the dough starts to break. You can use it to fix any cracks.

When 12 are done, heat pan with 1 tablespoon of oil.  Heat to medium.  Place flat side down and cook for 2 minutes until lightly browned. Carefully add ¼ cup of water, cover, lower the heat slightly, and cook 8 minutes. Remove cover and cook another 2-3 minutes until bottom is completely browned. Repeat with the second batch.

If you have leftover meat, roll into little meatballs and cook in a non-stick pan until brown on each side and cooked through.

Quinoa and corn cakes recipe

I'm going to really try to not tell a super long story so you can get right to this recipe. Promise.

A friend of mine brought me one of these a few weeks ago; she had just made a batch and I was very excited to try them. I pictured it being more like a crab cake when she described it but it was closer to a griddle cake since it's flat.

My 6 year old daughter was in the room when she arrived with the sample. I'm thinking, "Oh yeah, it's doesn't have sugar. My daughter won't want this." Wrong.
"What's that, Mama?" she asked.
"Something with quinoa; I don't think you'll like it." (it smelled so good, I really did not want to share this).
"Can I have some?"
"Sure honey" and I gave her a piece.
"Uhmm, that's good!" she says "Can I have more?". At least she has good manners.
"Of course, you can. I'll give you half." but inside I was like, really? You want this? Woe is me. Never assume what your kids will and won't eat. I think I said that.

So, I got the recipe from my friend. It had come from her sister who had gotten it from a magazine in Southern California so I don't know the exact source. I did change some of the amounts and ingredients as well. If I find out where it came from, I will update the post.

I made the quinoa cakes the next week. Surprisingly, everyone (8 year old son and husband included) loved them. What a great way to get some healthy protein for us all! I hope you will give it a try.

Quinoa and Corn Cakes
Makes about 10-12

1/2 cup quinoa
1/2 cup water
1/2 cup chicken or vegetable broth (you can also use all water or broth)
1 large egg
1/2 cup corn (if using frozen, thaw slightly before adding or add to cooked quinoa)
2 scallions, finely chopped (white and green)
1/3 cup red pepper, diced
1/4 cup shredded mozzarella (optional)
1/4 cup The Family Chef's gluten-free flour blend (or all-purpose flour for non gluten-free)
2 tablespoons corn flour (the fine type, not coarse like polenta)
2 tablespoons milk or milk substitute
1/4 teaspoon Kosher salt
1/8 teaspoon ground pepper

Vegetable oil for frying

1. Cook quinoa. If quinoa has not been pre-rinsed (check package), rinse briefly under cold water. Add quinoa, water and broth to a small to medium sized pot with a pinch of salt. Bring to a boil, lower to a simmer and cover. Cook 10-12 minutes or until all of the water has absorbed. Cool slightly.
2. In a medium bowl, add egg and beat. Add remaining ingredients including quinoa but not the vegetable oil and mix with a spoon or rubber spatula/scraper. If mixture is very wet and won't hold together, add another tablespoon of the flour mixture.
3. Place a thin layer of vegetable oil in a medium to large non-stick pan. Heat pan to medium. When pan is hot, add 1/4 cup of the quinoa mixture and press down with a spatula to make a griddle cake. Make sure to leave room between each one. Cook about 2-3 minutes or until one side is golden brown. Flip over and cook the other side. They don't always stay together perfectly but that's ok; they taste great.
4. Serve cakes immediately or at room temperature, plain or with a tomato salsa.

Roasted Tomatoes over Polenta and Mascarpone recipe

When Sarah Henkin and I were trying to come up with a menu item for samples at the Ferry Plaza Farmer's Market FoodWise booth, we decided to make delicious, late summer tomatoes the centerpiece. We needed to keep the dish simple since there were some other events happening that day. Roasted tomatoes on top of something seemed like a good option to me.

Since we eat gluten-free, I tend to not think about using bread with tomatoes (although the thought does leave me with pangs of longing for Acme). My standard fallback is usually polenta. I made a similar dish last year with roasted veggies and gorgonzola (see that post here) so this needed to be different.

For this one, a savory mascarpone came to mind. So picture it: firm polenta on the bottom, a thin layer of soft mascarpone seasoned with salt and pepper and then roasted tomatoes with basil chiffonade on top. In theory, I knew it should work. Before serving, we both tried it. Well let's just say I made a lot of people happy that day.

This dish can be served as an appetizer, side or even main course (it almost tastes like lasagna). The combination of flavors and textures is quite lovely and will certainly impress your guests or family. Making polenta is easy; please don't use the tube! Enjoy.

Scrape all of the juices from the pan and put on top of the polenta

Roasted Tomatoes over Polenta and Mascarpone

2 lbs ripe plum tomatoes, cut in half lengthwise
2 Tablespoons olive oil
2 teaspoons Kosher salt
Fresh ground pepper
1/2 teaspoon each thyme and oregano

2 cloves of fresh garlic, minced (reserve for later; don't add with tomatoes yet)

3 cups water
1 teaspoon Kosher salt
1 cup polenta
1/2 cup Italian grated cheese
1 Tablespoon Olive oil
1/4 teaspoon ground pepper
1/4 teaspoon garlic granules
Optional: pinch of crushed red pepper

6 oz mascarpone or goat cheese
1 Tablespoon cream or milk
1/2 teaspoon Kosher salt
Few grinds of freshly ground pepper
2 packed Tablespoons basil, chopped (don’t chop until ready to serve)

1.    Pre-heat oven to 375ºF.
2.    Place tomatoes in a bowl with oil and seasonings and toss. Garlic is added in step 4.
3.    Place in roasting pan and bake about 18-20 minutes or until softened and browned, stirring after 10 minutes. While the tomatoes roast, make the polenta (see below).
4.    Add garlic to the tomatoes and bake 3 more minutes.
5.    Remove and place in a bowl.

Firm Polenta

1.    Bring water to a boil in a medium to large pot. Add salt. While water is boiling, slowly add polenta in a steady stream, whisking constantly.
2.    Add cheese, olive oil, pepper, garlic and optionally crushed red pepper. Lower heat and simmer until thickened, stirring occasionally.  If bubbling, lower the heat. This should take 15-20 minutes.
3.    Continue to cook until thick and pour into a greased 9”x13” baking pan.  Cool slightly.
4.    In a small bowl, add mascarpone, milk, salt and pepper. Mix until combined.
5.    Spread cheese mixture on top of polenta. Top with roasted tomatoes and basil. Cut into squares and serve.

Gluten-Free Zucchini Pancakes recipe

I bought some lovely zucchini at the farmer's market last week and somehow managed to...well, forget about them. I opened the veggie drawer today, looking at the 4 pieces with guilt, and decided something had to be done.

I settled on zucchini muffins (I used my gluten-free carrot muffin recipe but substituted zucchini for carrots).  While using the food processor to shred the zucchini, I thought why not try zucchini pancakes. It's one of those dishes I haven't made since being gluten-free. I didn't think it would be that hard; I just wondered if the kids would be up for it.

After looking at three or four recipes, I decided to just make them. One thing to note, I don't like "raw" onion flavor so I cooked the onion first. Most recipes don't call for that. I'll leave it up to you.

The result was a crisp outside, moist inside delicious little pancake. It tasted even better with the ranch dressing from yesterday. And as for the kids? 7 yr old-thumbs up. 5 yr old-blech. Oh well.

Some Family Chef advice: If you have a picky eater, don't give up. Something changed this year for the 7 yr old; he started liking foods he never liked before. He was more willing to try things. He is enthusiastic. The 5 yr old has some catching up to do but she's still in the "good eater" category. Don't let her review of this dish sway you; they were really good!

Gluten-Free Zucchini Pancakes


2-3 zucchinis (see step 1)
Salt
Olive oil for sauteing
1/2 onion, chopped or sliced thinly
1 egg
1/4 tsp ground black pepper
Optional seasonings (1/4 tsp of each): dried dill, thyme and/or oregano
1/4 c gluten-free flour blend (I used about 1/2 of my flour blend and 1/2 potato starch)



1. Shred the zucchini with the skin on with a food processor, mandoline or a metal box grater. You should have about 2 cups in total. Place in a mesh strainer over a bowl. Sprinkle salt over zucchini (at least 1/4 tsp) and mix. Let sit for at least 15 minutes while you prep other ingredients.

2. Saute onion in about 1-2 tsp of olive oil until just softened. The onion is optional but gives the pancakes good flavor. By cooking them first, they are sweeter and less harsh tasting. Once cooked, place in a medium to large bowl to cool.

3. Remove the liquid from the zucchini by pressing it against the strainer or wringing it in a kitchen towel. Place in the bowl with the onion. Add the egg and black pepper and mix with either a spoon or your hands. If you are using any optional seasonings, add them now. Add the flour mixture 1 tablespoon at a time until the mixture is moist but not runny. You should be able to make  pancakes that will keep their shape (see picture above). It is ok if you do not use all of the flour.

4. Heat a non-stick griddle or saute pan. Spray with non-stick spray or use just a little olive oil. If you use a metal pan, you will need to use a little more oil or else it will stick.

5. Place 2" pancakes on pan and flatten out slightly. Cook about 4-5 minutes on each side or until golden brown. Serve plain or with sour cream. I served mine with ranch dressing. Delicious!

Rainbow of Veggies

From the top, red pepper, carrots, zucchini sticks, cucumbers,
cheddar cauliflower, cooked broccoli, raw broccoli and grapes (I needed something purple!)

On the last day of school this year, I didn't walk into the classroom with cookies or cupcakes. Sorry, call me boring or no fun but that's my style. Part of what I love about what I do is that I can test theories on children without them even knowing it.

I am pretty sure if I walked in the door with a platter full of vanilla frosted cupcakes, these 20 children would have wooped and woohooed. Although I think they would have been surprised. All year, I have been talking to them about eating healthy and what that means. I also told them it's ok to have cookies, candy or a treat; after they ate something that was good for them. I don't believe in abstinence when it comes to sweets; my rule is as long as my kids have had some type of growing food first (thanks Dayna for the great term!), it's fine. My hope is that some of the children I worked with this year actually listened to me.

When I walked in the classroom with my container of cut up vegetables, I wasn't even sure how it would go over. The children stood around the table while I explained to them we were going to make a rainbow of veggies. When I talk to children about nutrition, I often suggest they eat a "rainbow" of fruits and vegetables. This helps explain why we need a little of everything; many of the different colors equate to vitamins.

I used a blue platter for the blue and purple grapes. Making beets or cooking blue potatoes wasn't in the cards that morning. They all helped decide in which order the vegetables were placed. Their enthusiasm was contagious!

I then went around and asked each child which veggies they would like along with some ranch dip. Some wanted all; some only wanted a few. There were 4 tables of 5 and by the time I was serving the second table, the first one was done and asking for more. I asked them to wait patiently until I finished serving everyone.

So here was a room of 5 and 6 year olds inhaling (and I'm not exaggerating) fresh, mostly organic, vegetables. My son even tried the red pepper (but still doesn't like them). As parents, we sometimes think that giving children treats and cupcakes is fun for them. Be assured, these children did not even ask where dessert was that day. In fact, they hounded me for more! This was even after their snack.

I hope this post is inspiring to you. I may not be able to change the world but if I can help just a few people, I'll be happy. Leave a comment if you like this. Thanks!

Caviar You Can't "Beet"

Amy's Beet "Caviar"

This is also called Beeta Ganoosh by Aaron Dinwoody of Farm Fresh Solutions. He should have full credit for this recipe. I first had it when we visited Tunitas Creek Ranch, near San Gregorio, and have had it since on a few occasions. Lucky for us, he is now selling it at the Half Moon Bay Farmer's Market and at New Leaf Community Market.

One day, while at the farmer's market, I saw some beets and got inspired. I thought, I love that dish and I think I could make it. My email inbox is humungous and one reason is that I save things I might need one day. I remembered this recipe was there. So, I bought my organic beets, went home and found the recipe. It called for almonds so I thought, well almond meal should work, so that's what I used.

All I know is that 45 minutes after I cut the beet, my "caviar" was done (a friend who tried it gave it that name). I was in heaven. Served on a brown rice cracker (remember, I'm gluten free now), it was the perfect appetizer. And it made so much I was able to serve it the next day, too.

Later, after talking to Aaron, I learned that what I created was fairly close to his recipe. I've included his variations below. And even if you don't make the caviar, use the process to cook fresh beets, any night of the week. Another way to serve the cooked beets would be to slice them and add some olive oil, balsamic, salt, pepper and maybe some goat cheese...yum.

As far as the rest of the family, my kids still have not developed a taste for beets. I know I didn't until recently. That's ok; more for us.

Let me know what you think and share it with your friends if you like it. Enjoy the fruits of summer!

Beet Caviar

1 lb Organic fresh beets, scrubbed clean, top and bottom cut off
1 cup Almond meal (or blanched, slivered almonds)
1-2 Tbl Balsamic vinegar
2-4 Tbl Olive oil
1/2-1 tsp salt
Optional: 1-2 garlic cloves, lemon juice

1. Cook the beets. This method could be used to make fresh cooked beets for any recipe. Place the beets in a pot, fill with water so that about 1" of the beet is covered in water.
2. Bring to a boil and then lower to a simmer. Cook, covered, for 20-30 minutes or until the largest beet is fork tender.
3. Remove beets from pot and allow to cool for at least 10 minutes (otherwise they are too hot to peel).
4. Remove peel from beets using your fingers. Warning: your fingers will be tinted pink! Use gloves if necessary. The pink will subside probably by the next day. And don't do this with a white shirt on.
5. Place beets and remaining ingredients in a large food processor. Start with the lower amount of the ingredient, for example 1/2 tsp of salt. Blend together and taste. Adjust for taste and texture. It should have a smooth consistency.
6. Serve with crackers or bread. Will keep in the fridge for about 5-7 days.

Artichokes with Lemon Garlic Aioli

Artichokes with a Lemon Garlic Aioli

Growing up in an Italian household, we ate a lot of artichokes. My mom liked to stuff hers with seasoned breadcrumbs and cheese. I remember loving the breadcrumbs, tolerating the leaves and fighting over the heart.

Now, I live in the "heart" of artichoke country in California. How lucky for me! I was at our local farmer's market this weekend and these artichokes just called to me. I just had to have some. We are also fortunate to have access to Giusti Farms. This family has been growing artichokes out here for generations and are some of the only people that still grow the globe type.

I got some great information from my friend Erin, specifically about this vegetable. She told me that it:
used to be artichokes were a rather rare, seasonal plant, that over the years have been hybridized so that now you can grow then from seed. The resulting chokes went from bad to mediocre and back, as often happens: great flavor and dense rich hearts traded in for longer season and higher yield of larger chokes you could get year round. The pendulum has swung the other way, and now the seed chokes are better, but nothing but nothing can touch a globe type choke for flavor, nutrition and just plain beauty if you ask me - and the Giusti's still grow them.

Very interesting! I knew there was a reason I liked them so much.

Don't be intimidated by artichokes; the cooking process is easy. Start by preparing the artichoke. A long, sharp knife is necessary, though. Cut the bottom to make it flat, right above the bottom of the heart, cut the top off and then snip the sharp leaves with scissors to make them flat at the top of each leaf. Place as many artichokes as you have in a pot that will fit them sitting up. Place enough water so that the artichoke is sitting in about 1" or less of water. Add fresh lemon juice, olive oil and salt (and garlic optionally). Bring to a boil, lower to a simmer and cook until leaves and bottom are tender, about 20-30 minutes. Serve with the aioli below.

And although I've made artichokes my whole life, I haven't made homemade mayonnaise since college! Isn't that funny? I was looking through a cookbook and I thought to myself, this is easy, I should just make it.

I adapted this recipe from the book Julia's Kitchen Wisdom by Julia Child. I made a few adjustments because I didn't want to use 3 eggs. Enjoy but remember there is always a risk of salmonella when eating raw eggs. I would not serve this to children, the elderly or anyone who has any immune deficiency issues. You could always add lemon juice and fresh garlic to commercial mayonnaise if you were worried.

Lemon Garlic Aioli
Makes about 2 cups

2 eggs
1 Tbl fresh lemon juice
1 tsp dijon mustard
1/2-1 tsp salt (start with 1/2 and increase, tasting in between)
1/8 tsp white pepper
1-1 1/2 c olive or vegetable oil (or a combination)
1-3 garlic cloves, minced

1. Have a food processor or blender ready. Break eggs over a bowl, crack and pour out about half of the egg white. Put the remaining white and all of the yolk into the processor or blender. Repeat with other egg. Reserve leftover white for another use.
2. Process 30-45 seconds. With machine running, add lemon juice, mustard, salt and pepper.
3. Still with machine running, and by very small driplets at first, start adding 1/2 cup of oil, then add more until the desired consistency is reached.
4. Taste and add more lemon juice, mustard, and/or salt as needed.
5. If you don't want to make all of this garlic flavored, spoon out desired amount and add garlic to taste, starting with 1/2 minced garlic clove. The amount of garlic depends upon your taste and how much aioli you have reserved.
6. Make sure to refrigerate any leftover. This will keep about a week. Aioli can be used for other salads or dips.

Roasted Eggplant Dip

Roasted Eggplant Dip with Whole Grain Crackers

I always think it's fun when you have something in your fridge, just looking at you like "So, what are you going to do with me? Any ideas? Please, just don't throw me away!". Such was the case with an eggplant I bought recently.

When I was growing up, eggplant parmesan was king. But, the process to make it is not easy. You have to peel, slice and salt the eggplant. Then, make a batter and fry each piece. Once you've whipped up your fresh tomato sauce, that gets layered with the slices along with some cheese...I have new respect for my mom and aunt who did this all the time.

Again, I digress. So, eggplant parmesan was out. I've roasted eggplant in the oven (peeled and cubed) but that's not what I was craving. I have had roasted eggplant dips before and, for whatever reason, always thought they were hard to make. I'm not sure why. I just never tried it.

So, this week, I did a little research and found it's incredibly easy. The next time you are at the farmer's market, I hope you'll think twice about the eggplant. I know I'm happy I did.

And, my family was happy as well. I only put 2 cloves of the roasted garlic so it wasn't too strong. My husband thought it could have had more flavor but my 5 and 3 year olds thought it was guacamole. Ok honey, just add some salt next time! Anytime I can get my children to eat a dip that is basically made of vegetables, I don't mind adjusting the recipe. Next time I make it, I might try it with 3-4 cloves but this time, I wanted to play it safe.

I hope you try it. To me, it was still very flavorful. I even topped it with a little Bariani truffle oil I had in the pantry. Yum-yum.

Roasted Eggplant Dip
1 eggplant, cut in 2 pieces lengthwise
Olive oil
4-5 cloves of garlic
Fresh lemon
Salt and pepper

1. Pre-heat oven to 375 degrees F (or 350 convection).
2. Oil each piece of eggplant. Place flesh side down on a baking sheet. I like to use my Silpat mat that I place on a perforated sheet tray. You can also use parchment paper on a regular baking pan to prevent sticking.
3. Cut the very tops off of the garlic. This will help when it's done roasting so you can squeeze it out. Place garlic cloves on a small piece of foil. Drizzle a little olive oil on top. Close the foil to make a little pouch. Place that on the baking sheet next to the eggplant.
4. Place in the oven for 20 minutes. Turn the eggplants over and turn the pan around 180 degrees. This is always a good idea when baking so that the food cooks more evenly. Bake for another 10 minutes or until the eggplant is soft.
5. Remove from oven and allow to cool. Peel the skin and place the flesh in a food processor along with the garlic (remember, just squeeze it out), juice of 1/2 lemon, salt and pepper to taste. Add more olive oil if necessary.
6. Serve room temperature or cold.

Tip: to make baba ganoosh, add 1-2 Tbl of sesame tahini to this.

Party Food for the Holidays

You walk in the grocery store. The party is starting in 60 minutes. What do you do besides the standard hummus and crackers and tortilla chips and salsa? There are many options out there and I’m here to help. It’s not to say there’s anything wrong with those dishes; you just might want some variety. And other times you want to do something special; you may not have the idea handy.

Here’s a list of quick and easy party foods, everything from appetizers to dessert. I’ve also indicated budget foods, whether it’s making your own or just a tip. I hope you like them and maybe I’ll even see you at one of the parties!

Mezza Platter-hummus is great party food. Try taking it up a notch by adding some other items:
*Regular hummus
*Red pepper hummus
*Tomato jam
*Yogurt and cucumber dip (or raita)
*Olives
*Pita bread, cut in wedges

Make it a little fancier: Add dolmas (stuffed grape leaves) to the platter. Mix crumbled feta cheese, olive oil, and lemon juice in a small bowl and serve.

On a Budget: make your own hummus in a blender or food processor with garbanzo beans, sesame tahini, olive oil, lemon and salt. Don’t have tahini? Use peanut or cashew butter. Remove half and then add small jar of roasted red peppers and puree. Search the blog for the full hummus recipe. For yogurt dip, use plain yogurt, chopped mint, chopped, seeded and peeled cucumber, chopped red onion, salt and lemon juice. If necessary, skip the tomato jam unless you make it yourself.

Baked Brie-adding a few things to brie and simply baking takes “cheese and crackers” to a new level. Preparation is simple and easy:

*Wheel of brie cheese (for a small group, use a small wheel)
*Dried cranberries
*Walnuts or almonds, rough chopped
*1 Tbl brown sugar or sucanat
*Sliced bread or crackers

Pre-heat oven to 400F (or 375F convection). Remove any wrapping from brie and place wheel on a buttered oven proof dish (preferably something you can serve it in like a nice pie plate). Top with dried cranberries, sugar and nuts. Bake for at least 10 minutes or until cheese is very soft inside (touch the outside to see how soft it is). To serve, place plate on a trivet or pot holder, add a knife for spreading and keep the bread or crackers near by.

Make it a little fancier: Use glazed walnuts or pecans. Or, wrap the whole bundle in puff pastry or pie crust. Make sure to seal well and brush with egg wash. Bake until puffed and golden.

On a Budget: Use a small wheel of brie and skip the puff pastry or pie crust unless you make your own. Buy baguette on sale and keep in the freezer until you need it. Or, buy those wheat crackers when they are on sale and keep in the pantry for occasions like this.

Veggie Stuffed Mushrooms-This is a nice alternative to standard appetizers that you might see. Stuffing the mushrooms with vegetables keeps the price down and the flavor savory. Make sure to use herbs (dried or fresh) and salt; that will make them tasty. And, if you don’t want the veggie variety, add cooked sausage, crab or crisp bacon.

Base: Cook finely, chopped veggies like onions, carrots, zucchini, red pepper, and the mushroom stem with olive oil and herbs. Make sure to add salt and pepper as well. Finish with white wine or sherry. Cool and add bread crumbs. If mixture needs more liquid, add broth and/or olive oil. Instead of bread crumbs, you can use cream cheese for a creamier texture. Add stuffing to destemmed, cleaned mushrooms (use a paring knife to take a little slice off of the top; that way the mushroom won’t roll around). Bake in a 400F oven until mushrooms are cooked and stuffing is brown and/or bubbly.

Make it a little fancier: add crumbled bleu cheese to the stuffing mixture. Instead of white mushrooms, try using baby portabello (crimini) or regular portabello (this could be a single appetizer or vegetarian entrée).

On a Budget: stick to white mushrooms and use veggies. Instead of bleu cheese, try grated Italian cheese like a parmesan blend.

Polenta Stacks-These are so easy and delicious, you can serve them all year long. If you don’t like pesto, just use sun-dried tomato or even a thick tomato sauce (but not too chunky).

*Tube of pre-made polenta
*Pesto
*Sun-dried tomato spread or thick tomato sauce
*Grated Italian cheese

Cut 1/2” slices of polenta. Layer polenta, pesto, polenta, sun-dried tomato, polenta and then top with cheese. Serve at room temperature or warm slightly in a 350F oven.

Make it a little fancier: Use a fancy biscuit cutter with fluted edges to cut out the polenta pieces. Add pesto and sun-dried tomato (separately) to cream cheese and pipe each onto pesto using a pastry bag with a star tip. Top the top layer with grated cheese and toasted pine nuts.

On a Budget: Make your own polenta. Make your own pesto and keep in the freezer (or if you buy it and don’t use all of it, put in the freezer for another time). A thick tomato sauce will probably be less expensive than sun-dried tomato.

Brownie Bites: Bake brownies in a silicone pan or use a pan lined with foil so you can remove. Once baked and cooled, invert onto a cutting board or large plate. Cut into small squares and sprinkle with confectioner sugar. You can also bake them in a mini muffin tin but bake at 375 degrees F for about half the time. Make sure to test for doneness before then.

Make it a little fancier: make a ganache (1/2 c semi-sweet chocolate chips heated with 1/4 c heavy cream) and spread over cooled brownie that has been inverted. Make some fancy lines with a fork and cut into triangles.

On a Budget: Make brownies from scratch. Mixes can be good but from a food cost perspective, they are expensive. Skip the ganache.

The Best-o Pesto

I remember when I first moved to California. I had never heard of a Farmer's Market back east. Sure, we had farm stands but I grew up in the country. Back then, everything was organic; my neighbor was dropping off bags of zucchini she grew in her yard. Man, that makes me sound old. "Kids, when I was your age, grandma made me pick green beans and onions in the back yard."

Ok, I'm getting off the subject. So, I started going to Farmer's Markets here because I thought it was cool. I especially liked any dips or bread I could get. I did dabble with roasted beets on the encouragement of a farmer. I think that's when I started to "get it". Soon after, I'd start coming home with bags of fresh veggies to cook up.

Where I live now, there's a weekly Farmer's Market. I have to say, I've gotten quite good at what's in season, what's a good price and how to use what I've brought home. It's quite fun to go and sort of create dishes on the fly, just by being inspired by what's in a basket on a table.

Last weekend, I was planning on making some vegetable soup for some friends. When I walked by one booth and saw all of the herbs, particularly the basil, I thought "Hmm, that soup would be SO much better with a dollup of pesto." And that's how this all began.

I know. I could have just said that I bought some basil but I wanted to give you the backstory first. If you know me, you know there's always a story.

This is a great example of how simple ingredients are just simply delicious. Pesto is so easy to make. You can prepare it in a blender, food processor or even with an immersion blender. Follow the directions below and use it for pasta, a hearty soup, on bread, with tomatoes, for your tomato sauce, or on a sandwich. It will keep in the fridge at least a week (keep some olive oil on top and it will last even longer) and you can even freeze it.

As always, I hope you are inspired and I encourage you to taste the difference between this and store bought. I doubt you'll be disappointed.

Amy's Pesto
2 cups of fresh, organic basil
1/2 cup pine nuts, toasted
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese (or 1 cup of either but use good, Italian cheese!)
4 garlic cloves, chopped
1/4 - 1/2 tsp salt
1/4 - 1/2 cup good quality olive oil

Pulse basil in processor. Add all other ingredients. Add more oil unti the proper consistency of a paste is reached. Keep oil on top to keep fresh and prevent browning.

Quick and Easy Dips

Instead of opening a jar of olive tapenade or a dip from the refrigerated section of the market, consider making your own. If you keep some key ingredients on hand and have a small food processor or blender, you are in business!

The olive tapenade is so easy and so much better when made fresh. The beauty of it is that you can make a small amount if you are just having a few friends or more for a party. It can be used on top of chicken or even in a sandwich. And when you make it yourself, you can control the salt, garlic and rosemary (or even omit one of these).

The white bean spread is a great starter and really healthy. This recipe calls for canned beans but you could easily cook your own. Use this method to produce fresh beans, done in about 3 hours:

Rinse 1 cup of dried beans (e.g. garbanzo) with water and place in pot. Cover with cold water and bring to a boil. Simmer for 5 minutes. Cover, turn off heat and let sit for 1 hour. Drain and rinse. Cover with fresh water and bring to a boil and then simmer about 30 mins-1 hour, checking for firmness. Add salt to taste. 1 cup of dry beans will yield about 2-3 cups of cooked so keep that in mind when cooking.

I hope you like these recipes. These seem to be real crowd pleasers!

ps: and thanks to some friends for the use of their counters during the "photo shoot". They were very patient while we were taking the pictures. But, we made up for it by feeding them the dips!

Olive Tapenade

1/2 jar of pitted kalamata olives, drained (about 1/2 cup)
2-3 Tbl good quality olive oil
1 clove garlic
Fresh rosemary (start with 1 tsp or so)
Good pinch of salt
Fresh ground pepper

Combine all ingredients in a small food processor. Pulse until olives form a paste. Add more oil if necessary. Serve with crackers or bread.

White Bean Dip

Makes about 2 cups-great with crackers or raw veggies

1 16 oz can of cannellini or white beans
Juice of 1/2 of a lemon
1-2 garlic cloves (remember, the bulb is the whole piece; a clove is one part that you pull off)
1/2 teaspoon salt
2-3 tablespoons olive oil
1 Tbl fresh parsley
1/4 - 1/2 cup liquid from the can of beans

1. Drain beans and set aside liquid from can. Rinse beans with water.
2. Combine beans and everything else except the liquid from the can in blender or food processor for 1 minute.
3. Add 1/4 cup of liquid from beans. Blend for 2-3 minutes until thoroughly mixed and smooth. Add more liquid or salt if necessary.

Chicken Mango Salad in Wonton Cups

Are you looking for an impressive appetizer for a summer party? Look no further. When I first heard of these, I thought it would be too much work. I had tried making these cups once and it just didn't come out right. Maybe I didn't have the right recipe (Ha! Irony!). But now I'm convinced it's a great way to add a little zing to your next gathering.

The great part about this recipe is once you make these tasty cups, you can fill with almost anything! Kids think they are fun because it's like a filled chip and most adults like the presentation. Here's how I did it:

Wonton Cups
1 package of wonton skins usually has 48 pieces. When you are preparing, think about how many people will be at the event and how much other food is being served. I would estimate each person would eat 2-3 of these so make as many as you need.

Preheat the oven to 400 degrees. Brush vegetable oil (canola or peanut, for example but not olive) on one side of the wonton. Place this in a mini muffin tin, pressing down to form a cup. Brush a little more oil on the inside of the cup. Place in the oven and bake 8-12 minutes or until golden. Be careful; they can go from light to very dark quickly. Once they are done, remove from the tin quickly and allow to cool. These will keep, covered at room temp, probably 2-3 days before you need to use them (if it's very humid where you are, they may not stay crisp as long).

Mango Chicken Salad
This recipe really can be any kind of salad you want: chicken, tofu, quinoa, shrimp; use your imagination!

1 1/2 cups of chopped chicken (you can cook your own or use leftover rotisserie chicken)
1/4 cup of mayonaise
1/4 cup mango chutney (you can use more depending upon your taste)
1-2 Tbl chopped red onion
2 Tbl chopped cilantro
Juice of 1/2 lime
1/2 tsp curry powder (or you can use just curry or just tumeric; again, use more if you like)
1/2 tsp tumeric
1/2 tsp salt
1/4 tsp black pepper

Optional: chopped red pepper; chopped cashew or peanuts; 1/4 cup chopped mango (fresh or frozen)

Mix all ingredients. This will taste better if it can sit in the refrigerator for at least 1 hour. When you are ready to serve, place about 1 Tbl of filling in the wonton cup. You can garnish with a little cilantro on top.

If you have extra filling, it's great in a pita pocket or in a wrap. Enjoy!

Hummus at Pre-school? Really??

This past year, I have been helping my son's pre-school with their snack program. They went from goldfish and graham crackers to organic produce, yogurt fruit shakes and whole grain, high fiber crackers. The children are very happy and the parents are even happier.

I have a philosophy about kids and eating. Don't make assumptions. It really is true.

I had gotten some feedback from the teachers that the children did not like the hummus. I was confused because most children I know like it. Then I tasted the brand we were using and did find it to be garlicky.

So, today I tried making it with them as part of the "Cooking with Amy" program we've started. I go there about every other week and cook something with them.

Today, almost half of them helped and most of them tried it. Then, when we served it, there were many more that liked it. It was served with toasted whole wheat flour tortillas, sweet potato fries and apples on the side; very healthy!

Special thanks goes to the teacher who just plopped some on their plate and encouraged them to taste it. Oh, and we called it "dip" since we thought some might not like or know the term "hummus". These children really made me proud. It is so important to expose them to the different flavors and textures of food.

And who would have thought 3, 4 and 5 year olds would eat this? Remember, never make assumptions. I hope you will give it a try.

INGREDIENTS:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• Juice of 1/2 of a lemon
  
• 1 1/2 tablespoons fresh tahini
• 1/2 teaspoon salt
• 2-3 tablespoons olive oil

PREPARATION:

Drain chickpeas and set aside liquid from can. Rinse chickpeas with water. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Note: I removed the garlic for this recipe since it seemed to be too strong for these little taste buds. However, you can add 1-2 cloves depending upon your taste.

Wild Mushroom Tart

This is one of my favorite appetizers right now. If cooked properly, the mushrooms are so flavorful; they are almost meaty! And, it's very versatile. If you are cooking for vegans, omit the cheese and substitute margarine for the butter. Don't have tomatoes? Just leave it out. Want something thicker? Add a couple of beaten eggs with some milk and a little flour. And of course, if you don't have whole wheat pastry flour, use white flour. I would suggest unbleached if you can.

I encourage you to try this:

Wild Mushroom, Goat Cheese and Tomato Tart
Whole wheat pastry crust (see recipe below)
2 Shallots, chopped
Olive oil and butter
Assorted mushrooms, cleaned and sliced (about 3-4 cups total)
Pepper
1/4 tsp Herbs de provence
1/4 c Marsala
1/2 of small package of Goat cheese
1/2 c Shredded mozzerella
1 ripe tomato, sliced

Pie crust:
7 Tbl unsalted butter, cubed and put into freezer for a few minutes
1 1/4 c whole wheat pastry flour
1/8 tsp salt
2-3 Tbl ice water

Add flour and salt to food processor and pulse a few times. Add butter and pulse unitl crumbly. Add water slowly until forms into ball. Remove and pat into disk. Cover with plastic wrap and place in fridge for at least 30 minutes.

Meanwhile, saute shallots in oil/butter over medium heat in a large pan. Once golden, add mushrooms, herb de provence and pepper. Allow to cook for a few mintues, then turn. Once softened, add marsala and allow liquid to evaporate. Cool before adding to tart.

Roll out dough and shape into tart pan. Add mushrooms, top with goat cheese and mozzerella and then sliced tomatoes.

Preheat oven to 400F. Put back in fridge for a 10 minutes. Bake for 25-30 mins or until crust is brown. Allow to cool slightly then remove and allow to rest before cutting. Enjoy!