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Recipes I've Shared:
I'm on a low-salt diet so I make my own soups. I had grilled chicken and roasted parsnips leftover one night. I'd seen a recipe for root vegetable soup that used carrots, onion, parsnips and beets. I didn't have beets handy, but I did have potatoes, so I threw this together and it came out great, with a pleasant sweet, savory taste. Don't be afraid to substitute ingredients, or add pepper or anything else to suit your own tastes.
A light-tasting orangy quick bread, also good as muffins. Perfect for breakfast or afternoon tea or coffee. Only a gram of fat per slice. I used gluten free flour, but you can substitute regular flour and eliminate the xanthan gum if you want.
Gluten free (though you can make them with regular flour, too- sub 1 and 1/8 cups for the rice, tapioca flours and potato starch). The buckwheat adds another level of flavor. Perfect on a snowy day.
I need to avoid both gluten and salt, so finding crunchy munchies isn't easy. Here's a quick, easy recipe. If you're not into sweet snacks, you can substitute herbs and salt for the topping.
This is, in my opinion, better than the gluten free cake mixes on the market, and has less sodium. If you don't have buckwheat flour, you can use all baking mix flour--you'll get more of a yellow layer cake that way. You can add spices, berries, chocolate chips, if you like.
When I had to go gluten-free, i wondered how I'd live without pizza. This recipe gives me the taste in less than 15 minutes. Low in fat and much lower in sodium than regular pizza. You can use low fat or low sodium cheeses to reduce the numbers more.
The finished product is a nice hearty but lowfat breakfast. You can use egg substitute instead, though the pancakes will be flatter.
These are very much like Red Lobster's cheese biscuits, but they're based on an old Brazilian recipe. They are naturally gluten-free.
I've been playing with making gluten-free condiments. This week mangos were on sale and I came up with this recipe. Very good on fish. Perfect for grilled tuna. Feel free to substitute or add veggies or other fruit like raisins, craisins, etc., or add spices to taste.
The original recipe I found for this came from a "Casablanca Cookbook." It called for apricots, all kinds of spices, and a few hard to get ingredients. I improvised with what I had and have made it since the same way. It's very versatile but tastes great each time.
The beauty of this little cake is that it takes hardly any time to make, you don't dirty lots of dishes, and you don't have lots of leftovers to tempt you. The nutrition info is calculated BY THE OUNCE (7 oz cake). If you eat the whole thing yourself in one sitting, multiply the numbers by 7. Better yet, share it with a friend or two.
This is great in the summer when any kind of berry is on sale. Or make it with 2 cups of your favorite fruit or combination, adjusting sugar for tarter fruits.
A heartier gluten-free twist on regular banana bread.
Good way to dress up corn for company or a potluck. Or when you just want something different. This also is great for breakfast and brunch, since it has protein and fiber.
I have Irish friends who make great "scon" or soda bread for St. Pat's Day. I finally found a GF recipe that tastes like theirs.
I call this my winter recipe, to use when I can't get fresh tomatoes. I make it different each time--sometimes with ground turkey, or gluten free sausage, or white lima beans, or extra onions. Whatever's around the house. The main taste is from the fennel seed.
With the carrots, this is a bit heartier than your basic vegetarian pea soup.
A good summer sauce. Light in calories. Low sodium. Serve it over pasta, rice, or rice pasta.
This is a coffee cake variation on the standard chocolate mug cake. You can make it with 3 T wheat flour instead of the rice & tapioca flours and potato starch. You can substitute regular flour for the buckwheat, too, but the latter gives the cake a nice homey taste. But don't make it alone or you'll eat the whole thing.
The basic recipe came from the Gluten-Free Baking Classics cookbook. I cut some of the sodium and used all-purpose GF baking flour instead of their rice flour mix. These muffins come out very chocolatey and yummy.
What makes these better? Peanut butter that's nothing but peanuts (no sweetener, no salt), a little extra egg & chocolate chips, and baking powder. They come darker than the regular flourless PB cookies, with a more peanutty/brown sugar taste.
This is a lovely beverage to drink in place of cocoa at night (no caffeine). You can add spices, or make it with coffee, or even a shot of liquor. You can also make it in quantity and store it in an airtight container (use 3 tbsp of it per serving).
To keep it healthy, you probably ought to figure one medium potato per person. However, you may crave more. Just a warning. I use red potatoes and leave the skin on. More fiber and potassium.
This Chex mix tastes like lemon squares.
This is actually a custard, but with the banana fiber, it comes out the consistency of bread pudding.
This is a very low fat, low sodium version of the standard pumpkin pie recipe. You can use pumpkin pie spice or add ginger and/or cloves if desired.
This is not only a great way to use up leftover turkey, but is very low calorie and, if you use no-salt corn, low in sodium too. Use whatever vegetables you like. Our family tops each serving with a tsp of Parmesan cheese.
At the end of the summer, when the tomatoes are ripening too slowly or not evenly, or going bad too quickly, I'll stew them to use as a sauce, salsa or just a side dish. Works with green tomatoes, too. The meatier the type of tomato, the better, but any kind will do.
My mom used to make pies of this custard for all the holidays, so it's my ultimate comfort food. Without the pie shell, it's so easy (not to mention completely gluten-free), that I now make it whenever I have extra ricotta and want a dessert.
This is a popular Pennsylvania Dutch recipe in my part of the world. The only hard and fast rule is that you need chicken soup with corn in it, otherwise you can add any veggies, rice or pasta. Change it any way you like.
These are good with honey or jam or put berries and whipped cream over them. If you make them less sweet (cut sugar by half), they're good as a biscuit dipped in soups or stews.
I stole this from a Spark Chocolate Chip Cheesecake recipe and made it gluten-free. Great in the summer when you have extra berries.
This is a traditional stew made at the end of the summer season. Usually it contains bell peppers, tomato, eggplant and zucchini, plus anything else you want to add, but you can changes ingredients according to your taste. In this recipe, the secret is in the fennel seed.
You can use any veggies in this quiche, and any cheeses besides the ricotta. I make it without the crust to keep it gluten-free but you can put it in a pie shell, too.
You can make this recipe with basil or cilantro, and with any kind of nut (the original recipe called for pine nuts--I used walnuts). Great on plain rice crackers or thin with water or lemon juice and put over rice pasta as a cool summer sauce.
This is a gluten-free version of the great Spinach Balls made by my friend Ruth. She uses 1/2 cup breadcrumbs for the potato flakes. Or use 1/2 c. gluten-free breadcrumbs.
Sometimes the trick to grilling is in the topping. Saute those garden veggies to make this dish, especially good over grilled chicken or turkey.
I grew up eating my grandmother's anise pizzelles every Christmas. When I went gluten-free, I still craved the taste. Here's what I came up with:
This sounds like a strange combination, but it's SO good. The hard part of this recipe used to be cleaning and cubing the squash. You can now buy it already cubed in a bag.
I adapted this directly from an 18th century recipe that was made in a skillet. I think of it as a gluten-free version of apple pie that you can just spoon out. Best served warm.
It can be difficult to find gluten free BBQ sauce. It's even harder to find GF BBQ sauce that's fairly low in sodium. Try this and you'll find out taste doesn't have to equal salt.
Simplest dressing I know: equal parts mustard & vinegar and 2 parts honey. You can substitute cider vinegar for more of a kick or dijon mustard for a smoother taste.
If you can't have ham for whatever reason (sodium, religion), here's a good split pea soup recipe that doesn't need it. You can add any veggies you have around the house to it if desired (I like chopped red pepper).
Recipes I've Rated:
Recipe Collections I've Shared:
|'Lena's Simple Gluten-Free Yummies
For those like me who need to stay gluten-free but want to whip up healthy good eats with whatever's around the house.
|From the Pat Montella Mysteries
I write mystery novels and my protagonist loves to cook. Here are some of Pat's recipes. More can be found at www.elenasantangelo.com