Gluten free, tested, delicious recipes for special diets: Soup and salad (Part 2)

A recent Mayo Clinic study found a dramatic increase in the number of cases of gluten intolerance; Interestingly, the group most affected is women in their 40s, 50s and 60s.

Here are some nutritious, elegant choices for gluten-free dining:

• Roasted Edamame Salad Edamame is just a fancy name for boiled green soybeans in salt water. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame offers a whopping 9 grams in a half-cup serving, about the same amount you'll find in 4 slices of whole-wheat bread or 4 cups of steamed zucchini!
  
• Japanese Style Cucumber Salad Unlike ubiquitous mayonnaise-based potato or macaroni salad, this one only gets better over time. Make it in the morning after breakfast--By the time guests arrive for an afternoon gathering, the salad's flavor is at its peak.
  
• Gramma's Cottage Bean and Ham Soup This recipe features peameal bacon, a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavor.
  

For more info:
Gluten free, kid tested, and foolproof recipes for special diets (Part 1)
For many children, gluten intolerance is typically demonstrated as "off-the-wall irrational" behavior. A father of a gluten intolerant child... Keep Reading »
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Low Carb and Gluten Free - Pizza for Everyone!

Pizza is one of those universal favorites; most every kid loves it, it is the champion among armchair sports enthusiasts cheering on the team, and it's favored by frozen low-cal cuisine companies because women crave it, yet are wary of the carb count and calorie load. For example, a single slice of cheese-only pizza at Little Caesars packs 330 calories, 10.9 grams of fat, and 42 grams of carbohydrates.

This recipe opens a flavorful, nutritious new option to pizza lovers--and invites new fans in the form of carb-counters and the gluten-intolerant.

Rather than using sausage or pepperoni as a topping, the protein is used as the crust. Your choice of veggies are tucked neatly inside and your favorite cheese(s) marry this substantial, easy, rendition of the deep-dish delight. Mangia bene!

1 pound ground beef or turkey
1 egg
1 clove garlic, crushed
1 teaspoon basil, chopped fresh or ground
1 teaspoon oregano, ground
1/2 teaspoon rosemary, crushed or ground
1 15-ounce can organic crushed tomatoes with basil (I recommend Eden brand, which are BPA-free.)
1 1/2 cups chopped veggies (I used roasted red peppers, chopped fresh spinach, onion, and black olives)
1 1/2 cups shredded mozzarella (Option: add a mixture of your favorite cheeses, or try Trader Joe's Quattro Formaggio, a blend of Parmesan, Asiago, Fontina and Mild Provelone Cheeses.)

Preheat oven to 350 degrees.
In a medium size bowl, mix together ground meat, half the can of tomatoes, the egg, and spices. Place in a 9-inch pie plate and use fingertips to press into a crust shape. (Wash hands and workspace thoroughly afterward to prevent foodborne illnesses such as e coli infection.) Lay your veggies in the well of the "pie" shell, and cover with the rest of the crushed tomatoes. Bake in over for approximately 40 minutes until bubbly. Remove from oven and sprinkle the cheese to cover everything completely. When it comes to cheese, more is mo' better! Be lavish. Return to oven for another 10 minutes to let cheese melt and become just a little golden on top.

Pizza for brunch?! Consider crumbling your favorite breakfast sausage instead of ground beef or turkey, and using herbed eggs and your favorite veggies as the filling!

Food fact! Bisphenol A, also known as BPA has been under scrutiny as hazardous to humans since the 1930s. Bisphenol A (BPA) is a synthetic estrogen used to harden polycarbonate plastics (used in some baby bottles, and bottled water) and in the epoxy resin used can linings. As with many toxic chemicals, infants and young children are at the greatest risk of harm because their bodies are still developing. The National Toxicology Program has expressed concern that children’s exposure to BPA may lead to problems with brain and reproductive system development and behavior. Since pizza is a favorite among little ones, it is particularly important to use BPA-free ingredients. The Environmental Working Group (EWG) has compiled this list to help you avoid BPA exposure.

Perfect Cranberry-Kale Salad

I really wish I'd taken a picture--This colorful salad is certainly a dazzler. It just looked so wonderful, my fork seemed to dive in on its own, and just kept diving until the dish was devoured!
I say this low-glycemic and gluten-free salad is "perfect" because it is, unarguably, without fault. Steamed kale is a superfood among superfoods (one cup of kale contains just 36.4 calories, but provides 192.4% of the daily value for vitamin A, and 88.8% of the daily value for vitamin C). Kale is also currently in season.
Dried cranberries and cherry tomatoes offer sensual texture, Omegas 3 and 6 fatty acids, and other essential antioxidants, while the almonds offer protein, monounsaturated "good" fat, and can lower your chance for heart attack. In fact, just like the kale, the almonds in this ideal little salad guard against cancer, offer an impressive serving of antioxidants, calcium, folic acid and more magnesium than oatmeal or even spinach. The dressing is so simple and easy--everyone has the ingredients on hand. And, it is delicious, gorgeous, colorful and kid-friendly. You have no excuse--make this salad today!

1 bunch steamed kale, finely chopped
1 cup cherry tomatoes, halved
3/4 cup dried cranberries
3/4 cup almonds, slivered
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
Sea salt and fresh cracked pepper to taste

Separate kale stalks and steam briefly until wilted yet tender-crisp. Chop finely and place in a large bowl. Add tomatoes, dried cranberries and almonds. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt and pepper. Pour over salad, toss gently, and serve. Serves 4 as a side dish, or 2 as an entree.

Food Fact! Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts. Kale offers more nutritional value for fewer calories than almost any other food, and is in season from the middle of Winter through early Spring, although it can be found in the produce department year-round. The glucosinolates in kale have been found to decrease the risk of a wide variety of cancers, including breast and ovarian cancers, and activate detoxifying enzymes in the liver that help neutralize potentially carcinogenic substances, making it a wonderful choice for detoxification. One cup of kale also supplies 93.6 mg of calcium and is an impressive source of folic acid, making it an ideal staple for pregnant and lactating women.

Kid-Proof Cinnamon Zucchini Muffins

Like many children, my preschooler Joseph loves music and singing. He is always game for interactive songs, such as B-I-N-G-O and Old MacDonald. In fact, if any song happens to pose a question of any kind, my son is quick to "holla back," as it were. At the beginning of a track on a disc we have about farm life, the vocalist asks, "What is your favorite vegetable?" Joseph didn't miss a beat: "Fruit!" he exclaimed. Then she asked, "how about string beans?", to which he replied, "I like jelly beans!"
Hmmm. It wasn't so long ago that I introduced my little newborn to his first veggies, laying the foundation for a lifetime of healthy nutrition. Have I strayed so far from my mission? Where and when did my son learn to like jelly beans more than string beans? Not to be defeated, there has been plenty of exploration of veggies at our house, which, as it turns out, can be lot of fun with an almost-four-year-old. The word "zucchini" is, in itself, a mouthful of fun to say. Put "cinnamon" in front of it, and you've built quite a tongue-twister! My son very proudly baked these muffins, executing every step from hand-grating the fresh zucchini, to measuring the flour, vanilla and spices, to dotting each muffin top with a pecan. "I'm a chef!" he declared. Sure, why not?

3 cups fresh zucchini, grated
2/3 cups unsalted butter, melted
1 1/3 cup organic brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch sea salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
12 whole pecans, or 1/3 cup pecan pieces

Preheat oven to 350 degree F. In a large bowl, mix together sugar, eggs and vanilla. Add the grated zucchini and the melted butter. Sprinkle baking soda and salt over the mixture and blend. In a separate bowl, mix the flour, cinnamon and nutmeg. Add all dry ingredients to the zucchini mixture. Bonus antioxidants! If your kid will eat them, fold in 1 cup dried cranberries. (Note: Our goal was to foster a positive experience with a green vegetable. Forgoing convention, we dumped all ingredients into one giant bowl and mixed. The muffins were in no way negatively affected.)
Lightly coat your muffin pan with a little butter or canola oil spray. Using two spoons, equally distribute the muffin batter, filling the cups completely. Bake on the middle rack until muffins are golden, and the tops bounce back when gently pressed (about 25 minutes). Set on rack to cool for 5 minutes, then remove muffins from the muffin pan and let cool another 10-12 minutes. Makes 12.

Food Fact! Pecans offer a variety of forms of vitamin E, a natural antioxidant. Just a handful of pecans each day may decrease the risk of cancer, coronary heart disease, and neurological diseases such as Alzheimer’s. According to Nutrition Research (August 2006), the vitamin E in pecans "protect blood lipids from oxidation. Oxidation of lipids in the body---a process akin to rusting--is detrimental to health. When the "bad" (LDL) cholesterol becomes oxidized, it is more likely to build up and result in clogged arteries."
More than just a vitamin E dynamo, pecans contain more than 19 vitamins and minerals, including vitamin A, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. A good source of fiber, pecans are also a high-quality source of protein that contain very few carbohydrates and no cholesterol.

Heavenly (and Easy!) Apple Crumble Pie

Who doesn't love apple pie? This recipe is the great equalizer; it is impressive and flavorful, yet easy enough for a guy in college to make for his homecoming date. As much as I love to cook, I'm no Rachel Ray, stumping for the camera while explaining step-by-step how to make a dish. It's my own private affair; I disappear into the kitchen, and no one is the wiser until I present them with a plated offering. However, when I was in the final weeks of pregnancy with my first child, our good friends Jim and Paula came to lunch. Jim is a fabulous, elegant and daring chef, and while that may have intimidated me, at the very last minute I decided to make an apple pie for our dessert (there is no accounting for pregnant women and their cravings!) As my husband and I chatted amiably with our friends, I stood at the counter casually making the crust from scratch while Paula helped peel the apples. The pie bubbled and baked as we ate our lunch, and---served piping hot from the oven---was positively heavenly. Could I have a future on Food Network? As long as I'm cooking for friends! For best results, use a mix of Granny Smith apples with your favorite variety. Click here for the advice on choosing the best cooking apples.

Make one (9 inch) home-made pie crust
1 cup flour (you can use all-purpose, but I prefer whole-grain pastry flour)
6 tablespoons butter
3 tablespoons cold water.

Blend all ingredients and press evenly into a 9-inch pie pan. Prick bottom of crust with a fork. Bake at 375 degrees F for 12-15 minutes.

Pie filling
Preheat over to 400 degrees F.
5 cups apples, peeled, thinly sliced and cored
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

In a medium-size bowl, mix all ingredients except apples. Arrange sliced apples in the cooked pie crust in spiraling layers, alternating layers with the sugar and spice mixture.

Crumbly topping
1/3 cup sugar
3/4 cup flour (use all-purpose or whole-grain pastry flour)
3 tablespoons butter

Mash these three ingredients together in a bowl. Spoon this loose, crumbly mixture over the top of the pie, and bake for 35-40 minutes, or until apples are soft and top is lightly browned. Serves 6-8.

Food Fact! Apple pie has an intriguing history. According to What's Cooking America, apple pies or tarts have shown up, in one form or another, since the Middle Ages. As early as 1381, apple pie didn't contain sugar and the pastry (referred to as a "coffyn") was generally not meant to be eaten. Sugar was very scarce and extremely expensive. Naturally, when sugar became more readily available in the sixteenth century, the crust was then intended for eating. A mid-sixteenth-century cookbook describes an apple pie recipe as follows: "To make pyes of grene apples, take your apples and pare them cleane and core them as ye wyll a Quince, then make youre coffyn after this maner, take a lyttle fayre water and half a dyche of butter and a little Saffron, and sette all this upon a chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, and the whyte of two egges and also make your coffyn and ceason your apples with Sinemone, Gynger and Suger ynoughe. Then putte them into your coffyn and laye halfe a dyshe of butter above them and so close your coffyn, and so bake them." When I read this, I imagine both my Scottish pastor's accent, and Captain Jack Sparrow---as ye wyll ynoughe.

(Check out my recipe for Autumn Harvest Raw Apple Pie!)

Gourmet Roasted Pumpkin Seeds

Growing up, I never had any trepidations about sticking my hand into the deep cavern of a freshly-cut pumpkin to pull out the sticky, moist, goo within. I loved designing my jack-o-lantern each year, and my mom would roast the seeds after I'd separated them from their stringy attachments, seasoning them with olive oil, salt and pepper. (My 3-year-old, as it turns out, does not want to put his hand inside.) A few years ago, when I turned out my best pumpkin to date at a carving party (it resembled a fish bowl, with sea creatures and kelp in a 360-degree design), guests at the party collected the seeds and roasted them in varied batches of seasonings, from sweet to savory. While kids love nibbling pumpkin seeds (also known as pepitas), read below to learn why roasted pumpkin seeds might be the ideal holiday treat for moms, dads, and grandparents.
These flavor combinations are gluten-free, low-carb and very low-glycemic. If you're feeling adventurous, experiment and have fun with the following seasoning blends, created by Cheri Sicard for FabulousFoods.com.

The Pumpkin Seed Purist
1.5 cups pumpkin seeds
2 teaspoons melted butter or oil (olive oil or vegetable oil work well)
Sea salt and cracked black pepper to taste

Preheat oven to 300º F. Some leftover strings and pulp on your seeds adds flavor; Clean off any large chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on an oiled baking sheet (or spray with cooking spray). Bake for about 30 minutes, stirring occasionally, until golden brown.

Gourmet Roasted Pumpkin Seed Flavor Combinations

• Italian Style Pumpkin Seeds: Italian Seasoning Blend, Parmesan Cheese, Olive Oil, Salt and Pepper
• Pumpkin Pie Pumpkin Seeds: Cinnamon, Ground Ginger and Pinch of Nutmeg, Butter
• Greek Style: Lemon Pepper Seasoning Blend, Oregano, Salt, Olive Oil
• Buffalo Wings Pumpkin Seeds: Butter, Tabasco Sauce, Salt
• Or, simply toss with a salt-free seasoning blend, such as Mrs. Dash brand

Follow instructions as above, tossing seeds in a bowl with all seasonings before roasting.

A Few Quick Serving Ideas

• Add pumpkin seeds to sautéed vegetables.
• Sprinkle pumpkin seeds on mixed green salads.
• For a tasty salad dressing, grind pumpkin seeds with fresh garlic, parsley and cilantro. Mix with olive oil and lemon juice.
• Add chopped pumpkin seeds to your favorite hot or cold cereal.
• Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
• When preparing burger patties or meatloaf (from vegetables, turkey or beef), add ground pumpkin seeds as a low-carb substitute for bread crumbs.

Food Fact! Roasted pumpkin seeds are rich in fiber as well as vitamins B and E. They also may promote prostate health, thanks to the carotenoids and the omega-3 fats which are currently being studied for their potential prostate benefits. Zinc is one further nutrient found in pumpkin seeds that might positively impact prostate function. In addition, zinc decreases the risk of osteoporosis. Often thought to be a disease for which postmenopausal women are at highest risk, it is also a potential problem for older men. (Almost 30 percent of hip fractures occur in men, and 1 in 8 men over age 50 will have an osteoporotic fracture, according to WHFoods.com.)
Furthermore, pumpkin seeds have also been recently investigated for anti-Inflammatory benefits in arthritis. Studies indicate the addition of pumpkin seeds to the diet has compared favorably with use of the non-steroidal anti-inflammatory drug indomethacin in reducing inflammatory symptoms. Importantly, pumpkin seeds did not have one extremely unwanted effect of indomethacin: unlike the drug, pumpkin seeds do not increase the level of damaged fats (lipid peroxides) in the linings of the joints, a side-effect that actually contributes to the progression of arthritis.
Still need convincing? Pumpkin seed phytosterols also dramatically reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
Like cantaloupe, cucumber, and squash, pumpkins and pumpkin seeds belong to the gourd or Cucurbitaceae family. While pumpkin seeds are available year round, they are the freshest in the fall when pumpkins are in season.

Grandma's Cottage Bean and Ham Soup

We just returned from a wonderful visit to Canada, to celebrate Canadian Thanksgiving at my parents' cottage on Lake Huron in Bayfield, Ontario. The leaves were ablaze with gold, red and bronze, the nearby farmer had grown a tall crop of corn, and the weather was alternately warm enough to play on the beach, yet cool enough to sit in the rocker by the fireplace. My children had a constant sense of wonder about them, examining for hours my father's antique toys, rowing out on the lake in a little boat, and running through rows of corn, or crunching dry leaves underfoot in the woods. My mom had prepared a large batch of soup, and while I may have been influenced by the relaxing surroundings, it was flavorful, hearty and worth trying at home when the weather cools.

1 sweet onion, chopped
2 ribs celery, chopped
2 small parsnips, chopped
1 carrot, chopped
1 packet Knorr Vegetable Soup Mix
1 can low-sodium chicken broth (or home-made)
4 slices peameal bacon
2 cups cured ham, diced
1 can garbanzo or fava beans
1 can white kidney beans
1 cup dry white wine

In a small cast iron fry pan, saute the peameal bacon and set aside. (Unlike regular bacon, pea meal is very low fat so it cooks rather fast.) Next saute the onion, celery, parsnips and carrot. In a large pot, add the chicken broth and vegetable soup mix. Add the sauteed veggies, chopped bacon, ham, and beans. Add water to cover, if necessary. Simmer for 20-30 minutes, then add the wine, and simmer for 10 more minutes. Serves 6.

Food Fact! Peameal bacon is a cured pork loin that has not been smoked, and is rolled in cornmeal. It is not to be confused with bacon sold as "Canadian Bacon", which is more of a ham in texture and flavour. According to Mom's Cafe, it is traditionally a Southwestern Ontario treat. Originally rolled in peameal (or, ground peas) which was available to the French Canadians, peameal fell out of favor and was replaced with cornmeal; the meat retained its name. "It is very lean, perfect for anyone counting calories," writes Mom's Cafe. "It fries up nicely or you can bake it in a chunk. It is a nice, fast-cooking meat that is served often here during the winter months."

Autumn Harvest Raw Apple Pie with Almond-Date Crust

It's time once again for the two-hour-long drive away from the beach, to Oak Glen, Calif.'s fertile, rolling hills and valleys where apple orchards line the roadside like sentries, keeping watch over citified pickers of ideal candidates for the perfect apple pie---Fujis, Jonagolds, Macintosh, and Granny Smiths. If we're lucky, mysterious low-lying fog will swirl and obscure our view, offering a spine-tingling welcome to the Halloween season.

I'll post two absolutely wonderful apple pie recipes which have absolutely nothing in common--other than apples, of course! This first rendition is raw--yes, unbaked--and it rivals the most luscious and delectable of cooked varieties. It is dense, rich, sweet and aromatic with cinnamon, and suitable for low-carb, gluten-free, low-glycemic and vegan diets. I usually use 2 or 3 types of apples for this pie; your choice of apple variety is your signature. There is also room to play with the crust. While almonds and dates combine beautifully, you are invited to try walnuts or pecans, or substitute dates for raisins. (If you aren't a raw foodie, and you are no stranger to butter and sugar, check back soon for my baked version!)

Basic Almond Date Crust
1 3/4 cup almonds, soaked 8-12 hours
1 1/2 cup date pieces or chopped dates or raisins
1 tablespoon water
1/2 teaspoon vanilla
Dash of cinnamon

In a medium-size bowl, soak almonds 8-12 hours in enough water to cover the nuts. After soaking, dry nuts briefly (30 minutes) in the sun or or a dehydrator (30-60 minutes). In a food processor, process nuts until evenly ground. Then, add dates and process until finely ground, adding water, vanilla, and cinnamon while processing. The crust will appear slightly damp and will hold together. Immediately press into pie plate.

Filling
10-12 apples (peeled and cored), cut in chunks
2 cups dates, pitted (medjool are recommended)
1 cup raisins
2 teaspoons cinnamon
2 tablespoons flax meal (or substitute psyllium husk powder)

Pulse apples, dates and raisins in a food processor or put through a juicer. (Depending on the size of apples used, this should yield at least 6 cups of mixture. If it doesn't, add more apples.) Add cinnamon, then gradually sprinkle in flax meal or psyllium and process until thoroughly mixed. Immediately pour into pie shell. Cover and refrigerate.

Food fact! Raw food (like many things that are worth waiting for) takes time. Certainly, this dish is somewhat time-consuming, so I suggest you make a weekend of it! Spend Saturday scouring the orchards for apples; It's fun, great exercise and often there are seasonal festivals with music, period costumes and demonstrations. Soak the nuts over night, then on Sunday morning, rinse and dry the nuts. Prepare the pie, and chill for the afternoon, finally serving your masterpiece at dinner! Still seems like a lot of work? Get the kids to help, and use the time together for a short history lesson about how food was gathered and prepared when Grandmother (or Great-Grandmother) was young.

Caprese Stuffed Tomatoes

Get Your Mojo with DinnerMoJo.com!

The multi-talented Chef Jeff Lavia of DinnerMoJo.com, the personalized chef service catering to Los Angelos and Orange Counties, is offering up this simple and tasty recipe to close out tomato season in California. Get 'em before it's too late!

Large tomatoes work best, but consider using cherry tomatoes to create colorful appetizers for your next party. If you would like to kick up the flavor, it might to fun to substitute the Ciliegine for crumbled feta or slice an herbed goat cheese log.

4 ripe tomatoes

1 cups fresh breadcrumbs

1/4 cup fresh basil leaves, minced (reserving one tablespoon)

2 tablespoons flat leaf parsley,minced

2 teaspoons garlic, minced (2 cloves)

Kosher salt

Freshly ground black pepper

Good Extra Virgin Olive Oil

8 Ciliegine (fresh mozzarella balls)

Preheat oven to 400 degrees. Slice the top one-third of the tomato off underneath the core. With your fingers remove the seeds and juice and make room for the mozzarella. In a bowl, combine the bread crumbs, one tablespoon fresh basil, parsley, and garlic with salt and pepper to taste. Sprinkle the inside of the tomatoes with the olive oil, salt and pepper and remaining basil. Place two ciliegine (mozzarella) inside the tomatoes and top with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they are tender. Serve hot or at room temperature. Serves 4.

Food Fact! Ciliegine is fresh Mozzarella that comes in the shape of small, cherry-sized balls, and is packed in water or brine. This very mild cheese complements other flavors in salads with olive oils and fresh herbs, or when added to dishes requiring a cheese that melts well to become somewhat elastic, rather than soaking into the food dish. As a quick and delicious high-protein snack, drizzle with olive oil, and add a dusting of sea salt and freshly-ground pepper.

Contact Chef Jeff for In-Home Meal Preparation, Catering and Entertaining, Cooking and Culinary Classes, and Gift Certificates at 562-480-6780.

Carrot Pudding (Gajur Halvah)

This rich carrot dessert, which is popular throughout Northern India and Pakistan, became an obsession of ours when I was pregnant with my oldest son, Joseph. We made numerous visits to our then local Indian restaurant, Punjab Palace in Riverside, California, and when little Joseph began eating solids, spicy Punjabi dishes were among his favorites.

When my mom was here last week, we drove back to the old neighborhood for a Punjabi feast and to say hello to owner Raj. One bite and my Indian comfort food had me ooohing and aaahing once again. My mom was quickly seduced by Gajur Halva, a dessert deserving of a medal (Best Use of Carrots?) I completely understand; when we first discovered it, we quickly went to work preparing it at home. For a few months, you could count on finding a batch in our fridge, and it was our go-to dessert when we entertained guests.

4 cups peeled and finely grated carrots (or 10 medium)
4 cups milk
2 cups cream
1 cup honey (or 1-1/2 cups brown sugar)
1-1/4 cup almonds, blanched, peeled and finely ground
4 tablespoons sweet butter
1/2 teaspoon ground cardamom
1/3 cup golden raisins
2 teaspoon rosewater (optional)

In a large saucepan combine carrots, milk and cream, and bring to a boil over medium-high heat; stir constantly so the mixture does not stick or scorch. Reduce heat to medium-low and, stirring frequently, cook until it is thick enough to coat the spoon and is reduced in volume by about half. This will take approximately 1 1/2 hours. Add the honey or brown sugar and raisins, and continue cooking and stirring for another 10 minutes. Add ground almonds, butter and cardamom and continue cooking and stirring for at least 10 minutes more, until the mixture begins to pull away from the sides of the pan. It should have the consistency of heavy pudding. Turn off the heat and stir in the rosewater.
Heap the mixture into a shallow serving bowl. The flavor of halvah is fullest when it is served just slightly warm or at room temperature.
To prepare it as a candy, when the mixture is pulling away from the sides of the pan, increase the cooking time until it becomes even denser; after the rosewater has been added, turn it out into a 7x11-inch pan lined with lightly buttered wax paper. Pat it down firmly and smooth the surface with a fork. Refrigerate until cool and firm, then cut the halvah into squares or triangles.

Food Fact! Carrot Halvah is an ancient culinary delight. Poet Rumi extolled its virtues in the 1300s: "A villager who had come to town as a guest of a townsman was given some halvah. He ate it with relish and then said: 'Townsman, I had learned to eat nothing but carrots. Now that I have tasted halvah I have lost my taste for carrots. I won't be able to have halvah whenever I want, and what I had no longer appeals to me. What am I to do?' When the villager tasted halvah, he was inclined to the town. The townsman had captured his heart, and he had no choice but to follow in pursuit of it." --13th century Persian poet Mowlana Jalaladdun Rumi.

Punjab Palace Cusines of India 10359 Magnolia Ave., Riverside, Calif. 92505. Reservations: 951-351-8968.

Turkey Florentine Meatballs with Tomato Sauce and Brown Rice Pasta

Chef Jeff Lavia from LA and Orange County's fabulous Dinner Mojo kindly donated this excellent lower-fat, gluten-free recipe. We hired Chef Jeff to create a month of meals for my father-in-law when he returned home from a recent surgery. His wife had assumed the responsibility of in-home Florence Nightingale, and meal preparation was the last thing she needed to concern herself with. Jeff conducted a short yet thorough interview with both of them about their food likes and dislikes--as well as dietary needs and restrictions--then created a wonderfully delicious and interesting menu customized exactly to their individual palates and preferences! Jeff did all the grocery shopping, cooking and packaging of the fresh entrees, and all at a surprisingly attractive and reasonable price. You can reach the company at 562-480-6780 or info@dinnermojo.com.

Meatball ingredients
2 tablespoons extra virgin olive oil, + some to drizzle
2 cloves garlic, minced
1 cup onion, diced
1 tablespoon Worcestershire
1/4 cup dry white wine
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
Salt and pepper to taste
2 lbs. ground turkey
1/4 cup Parmesan
1 10-ounce package frozen spinach, thawed, drained and chopped
1 egg, beaten

Sauce ingredients
2 cloves garlic, minced
1/2 cup onion, diced
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 teaspoon crushed red chili pepper (optional)
1 28-ounce can organic tomatoes
2 tablespoon fresh basil, chopped
1 package brown rice pasta

Put water on for the pasta and preheat the oven to 400 degrees. Drizzle skillet with 2 tablespoon extra virgin olive oil over medium heat. Add 1/2 cup onions, 1 tablespoon garlic and the thyme. Cook 10 minutes or until tender, but not browned. Add the salt and pepper, white wine, and cook a minute. Then, add the Worcestershire and chicken stock and cook a couple more minutes. Remove from heat and let cool.
While the onions are cooking, place the turkey in a large bowl and make a well in the middle. Add the Parmesan cheese, spinach and egg. When the the onion mixture is cool, add it to the turkey and mix together until combined. form 8 meatballs and put them on a cookie sheet lined with foil. Drizzle the meatballs with some extra virgin olive oil and place in the oven for about 18 minutes or until cooked through.
While the meatballs are baking, heat a saucepan over medium heat. Add two tablespoons extra virgin olive oil and the onion and garlic. Cook 10 minutes or until tender, but not browned. Add a pinch of salt and a pinch of pepper and the the white wine and optional crushed chili pepper. Allow it to cook for a few minutes, then add the tomatoes. Stir and bring to a boil. Reduce the heat and simmer for 15 minutes or until it becomes a sauce-like consistency. Add the fresh basil and remove from heat.
Cook the pasta according to the package direction. Service the pasta in a bowl topped with the sauce and two meatballs. Serves 4.

Food Fact: A personal chef service can provide great-tasting, healthful, affordable meals. Offering the convenience of meal preparation in your home (typically consisting of two weeks to a month of meals), a personal chef service is no longer a luxury only for the wealthy; It has now become a cost-efficient alternative for busy professionals, families on the go, seniors, and people with special dietary needs and restrictions. When you calculate how much time is expended and money spent on dining out, picking up food, making trips to the grocery store, or preparing the evening meal, a personal chef service can actually save you money, not to mention the benefits of having a professional create a customized meal plan for each family member's dietary needs, do the grocery shopping, prepare all dishes in-home, and handle all food storage and clean-up. To find a personal chef in your area, check out HireAChef.com.

Cooking with the Jr. Chefs of America!

The revolution has begun! Kids are in the kitchen preparing delicious and healthy meals all by themselves. Check out the new web-based series, Junior Chefs of America, the first kids cooking program/website created for kids and hosted by real kids who love to cook. The website teaches parents and kids how to create fresh, home-cooked meals, inspiring a new generation of smart eaters!

The creator and producer of the online show, Michelle Green, is a mother of ten-year-old twin boys, Alex and Jake. "The idea came from my son who LOVES to cook," reports Green, "and the realization that kids are fully capable to do so, without their parents---but of course with their permission!" By offering kids their own cooking platform, Green's aim is for "kids to learn proper cooking and eating habits at an early age."

The recipes are presented in short, high-energy webisodes hosted by some amazing kids at home in the kitchen, creating their favorite recipes. Cheerful and articulate, the youthful hosts explain, step-by-step, how to create delicious, nutritious, easy dishes that are clearly kid-proof!

The Junior Chefs hail from California and Wisconsin, but young people who love to cook and have some skill creating short movies are welcome to upload their own webisode. The producer encourages kids around the world to participate. "In the near future we will be searching kids' culinary classes and schools for potential hosts as we continue to grow the website and add more webisodes," adds Green.

Celebrity and Junior Chefs of America consulting nutritionist, David Allen explains the importance of early introductions to the kitchen: “Parents often underestimate their kids' learning capabilities in regards to the kitchen,” he states. “Proper education of foods at an early age means better eating habits and even decision making in adulthood.”

The website opens a line of communication between child and adult, sparking interest in the culinary arts. Green recently launched her own start-up production company; Junior Chefs of America is one of the first projects she's producing. "No investors, no business partners! This is all coming out of my own pocket, because I believe in it so much!" she says. "Families should use this site to start a dialogue, whether it be about eating fresh foods or about kids gaining the knowledge and confidence to learn a skill, which is cooking. I also think of it as an alternative to the fast food nation that is largely responsible for childhood obesity."

The website is committed to using safe procedures in the kitchen, both with tools and handling food. "Junior Chefs of America promotes safety in the kitchen and and encourage parents to cook alongside their kids while having fun doing it!" Green says, adding, "The main goal is to empower the kids to have a voice about their nutrition."


Does your child have a favorite recipe? Create and upload your own webisode at www.jrchefsofamerica.com!

Greek Portobello Pizza in the Raw

This interesting twist on an old favorite is from Raw Test Kitchen. First, I must make note of my current obsession with all things Mediterranean...I just made Arugula, Feta and Olive Stuffed Chicken Breasts, Bruschetta Style Brown Rice Fusilli, these little portobello lovelies, and you will soon see my latest recipe for Arugula Salad with Ginger-Thyme Vinaigrette in an upcoming post!
This recipe is a must-do; Kid-friendly, vegan, low-glycemic and gluten-free, I like "pizza" because it is truly a food without borders. While pizza's origin is Italy (buon giorno Italia!), around the world pizza-esque concoctions can be found with results as far-stretching as the Alsatian tarte flambée (Flammkuchen in German), a thin disc of dough covered increme fraiche, onions, and bacon. Or, the Turkish pizza, a very thin dough round topped with meat and chopped veggies, or the pissaladiere, found in Provence, with a slightly thicker crust and a topping of cooked onions, anchovies and olives.

12 mini portobello mushrooms caps, stems removed
2 tablespoons olive oil
1 teaspoon sea salt
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced
1/2 cup macadamia nuts, soaked until soft (or substitute cashews)
1/4 cup fresh spinach
juice of one lemon
2 tablespoons water
2 teasoons sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
Combine nuts, spinach, lemon juice, water and sea salt in a blender, mix until chunky. Add more water a tablespoon at a time if necessary. Spread spinach feta cheese on mushroom caps. Place toppings (sliced cherry tomatoes, red onion, yellow pepper and olives) on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm, or simply bake gently in the oven or toaster oven until thoroughly warm.

Food Fact! The raw foodism (or rawism) lifestyle promotes a diet of uncooked, unprocessed, and often organic foods. Throughout the 1900s, raw proponents Ann Wigmore and Herbert Shelton stated that raw fruits and vegetables are the ideal food for humans.
According to Wikipedia, Artturi Virtanen (1895-1973), showed that enzymes in uncooked foods are released in the mouth when vegetables are chewed. Raw foodists deduct from this research the supposition that these enzymes interact with other substances, notably the enzymes produced by the body itself, to aid in the digestion process. Leslie Kenton's book, The New Raw Energy, in 1984 popularized food such as sprouts, seeds, and fresh vegetable juices, which have become staples in many different food cultures. The book brought together research into raw foodism and its support of health, citing examples such as the sprouted seed enriched diets of the long lived Hunza people, as well as Dr. Max Gerson's claim of a raw juice-based cancer cure.
Raw foods "rules":
1. Heating food above 110-120 degrees Fahrenheit degrades or destroys enzymes in food.
2. Eating food without enzymes makes digestion more difficult, leading to toxicity in the body, excess consumption of food, obesity and/or chronic disease.
3. Raw foods contain bacteria and other micro-organisms that affect the immune system and digestion by populating the digestive tract with gut flora.
4. Raw foods have higher nutrient values than foods which have been cooked.
5. Wild foods are the most nutritious raw foods.

Bruschetta Style Brown Rice Fusilli

It is a mother's continual struggle to discover healthy dishes her children will actually eat---without becoming a short-order cook, rushing to produce both a delicious meal for mom and dad and nutritious sustenance for finicky little ones. In my experience, minimizing gluten in my toddler's diet improves overall his ability to concentrate and decreases the typical bedtime drama of a preschooler who would rather stay up late. This super-easy, gluten-free, lower-carb dish strikes the perfect balance, and is a surefire hit at large, picnic gatherings.

8 oz. brown rice fusilli
6 organic roma tomatoes, chopped

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 cup basil, chopped

3/4 cup kalamata olives, chopped

1-2 cloves garlic

2 cups Parmesan, shredded (if desired. Omit for casein-free diets.)

Sea salt and cracked black pepper to taste

Bring to boil 4-6 cups of water with sea salt. Add the fusilli when boiling and cook for 10 minutes (or simply follow package instructions.) In a large bowl, create the "bruschetta" mixture by combining remaining ingredients and mixing well. When the fusilli is fully cooked, drain well, and add to large bowl of bruschetta mixture. Blend all ingredients together and serve immediately. Special note: the bruschetta mixture can be made a day in advance. Try preparing it on a Sunday afternoon, then serving this simple-to-prepare dish for dinner after a hectic Monday. Serves 4.

Food Fact! Wheat is one of the eight most common allergy-causing foods, reports the Mayo Clinic. Most often affecting children, it can also occur in adults, with allergic reactions (usually skin reactions, congestion and digestive issues) occurring a few minutes to a few hours after they've consumed wheat. Rarely, wheat allergy can cause anaphylaxis, a life-threatening reaction.
Some people have a digestive reaction to a sticky protein called gluten that's found in wheat and other grains, caused by an inability to digest gluten (gluten intolerance) or by an allergic reaction to gluten known as celiac disease or gluten sensitive enteropathy. According to a recent study by the North American Society for Pediatric Gastroenterology (http://www.celaichealth.org/), the prevalence of Celiac Disease in children across the world may be as high as 1 in 80. There are plenty of resources on the web for parents of children with Celiac Disease; The nice folks at http://www.celiac.org/ offer an excellent guide for parents: Kids and the Gluten-Free Diet. Also, check out http://www.gfcfdiet.com/ and Autism Spectrum Disorder Fact Sheet for information regarding gluten-free and casein-free diets, notably for family members with Autistic spectrum disorders.

Red Beans with Cumin and Sausage

It's a tough economy for foodies. The simple solution: take basic staples and pair with trusted seasonings for a meal that is satisfying, comfortingly familiar and utterly nutritious. My sister-in-law, Faith, created this little beauty of a recipe, and included a recipe for Baked Brown Rice to complement it. She serves it with her favorite hot sauce ("I’m a Crystal fan!" says Faith), and a dollop of sour cream or some cheese (which is how her husband prefers his). Faith also likes to mix things up a little: "I love bell peppers in this recipe, and will often double them. I usually put in two yellow bell peppers, and one red. I also put in another can of diced tomatoes, but in that case (using two cans) I drain them first. Otherwise, you’ll end up with soup!"
The cumin's charm is its ubiquitousness: nutty peppery flavor with slight citrus overtones, packing punch in traditional Mexican and Tex-Mex dishes and conversely in Indian and Middle Eastern cuisine.
For as many times as I've prepared dishes with turkey or chicken sausages, I recently borrowed Richard Linklater's Fast Food Nation from San Clemente Library, and the experience of watching that movie has put me off meat products. I'm not sufficiently left-wing to qualify for PETA-esque activism--Perhaps I should start my own movement of the compassionate-and-grossed-out? I could give it a catchy acronym, like EARTHA (Ethical Alternatives for wRongfully Treated Humans and Animals). To that end, I've substituted Tofurkey for smoked sausage, to make this a vegan dish. Make yours how you will.

1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1 package smoked turkey sausage, chopped (I used 3 Tofurkey Italian-style sausages)
1 14.5 oz can of organic red beans, drained and rinsed
1 14.5 oz can of diced organic tomatoes (preferably “no salt added” kind)
1 tablespoon ground cumin*
½ - ¾ teaspoon ground red pepper/cayenne pepper (to taste)
½ teaspoon salt
½ teaspoon ground black pepper

Heat a large skillet over med-high heat with a little olive oil for sautéing the veggies. Add bell peppers and onion and cook for about 5-6 minutes, while you chop the turkey sausage. Add turkey sausage when chopped, cooking all these ingredients for 5 minutes, stirring frequently.
Drain and rinse red beans, and add to the pan with cumin and red/cayenne pepper. Add tomatoes, salt and pepper. Cook for 5 minutes, then taste; add more cayenne and cumin. Allow to simmer on medium heat for another 10-15 minutes to let flavors come together. Makes 6-7 good-sized portions.

Food Fact! Cumin seeds are oblong in shape and yellow-brown in color, resembling caraway seeds. In fact, cumin, caraway, parsley and dill belong to the Umbelliferae family. Cumin seeds (Cuminum cyminum) are a very good source of iron, transporting oxygen from the lungs to all body cells, are part of key enzyme systems for energy production and metabolism, and instrumental in keeping your immune system healthy.
Native to Egypt and cultivated in the Middle East, India, China and Mediterranean countries for millennia, cumin is mentioned in the Bible as a seasoning for soup and bread, and as currency for paying tithes. During the Middle Ages in Europe, cumin was one of the most common spices used, and became recognized as a symbol of love and fidelity. According to http://www.whfoods.com/, "people carried cumin in their pockets when attending wedding ceremonies, and married soldiers were sent off to war with a loaf of cumin bread baked by their wives. Cumin's use for fortifying love is also represented in certain Arabic traditions in which a paste of ground cumin, pepper and honey is thought to have aphrodisiac properties."
*When available, use whole cumin seeds instead of cumin powder since powder loses its flavor more quickly; seeds can be easily ground with a mortar and pestle. To bring out the fullness of cumin's aroma and flavor, lightly roast whole cumin seeds before grinding.

Fresh Peaches and Whole Wheat Pancakes with Roasted Walnuts

Night after night I read a poem, Rise The Moon (by Eileen Spinelli), to my sleepy three-year-old Joseph. The following stanza is accompanied by a lovely illustration (by Raul Colon) of an artist painting a gorgeous bowl of gold, white, and orange peaches--orbs resembling a twilight sun:

"...In a rooftop attic in the quiet hush of night, a moonlit artist takes his brush to paint a bowl of light."

We borrowed Spinelli's book during a recent trip to the San Clemente library, along with Round is a Pancake, by Joan Sullivan Baranski. When it comes to art and eating, inspiration may spring from anywhere. The nightly ritual of reading these books inspired this recipe. What has inspired your cooking?

3 fresh peaches, peeled and chopped
2 tablespoons organic brown sugar, or agave
1 teaspoon cinnamon
2 tablespoons butter (I used Earth Balance Organic Vegan Buttery Spread. Wonderful taste, no trans fat, organic—it’s a beautiful product. But butter is yummy, too.)
¼ cup organic walnuts
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons walnut oil

Melt 1 tablespoon butter in a griddle or heavy skillet. Set aside 1 chopped peach for later. Add 2 chopped peaches and 1 tablespoon sugar or agave and cinnamon. Stir occasionally, cooking until peaches are softened and caramelized.
In a 400-degree oven, place walnuts on a piece of aluminum foil and bake for 5-8 minutes.
In a mixing bowl, stir together flour, remaining sugar/agave, baking powder, and salt. Make a well in the center of dry mixture and set aside.
In another mixing bowl, beat egg slightly, stir in milk and oil. Add mixture all at once to the dry mixture, along with caramelized peaches* and any liquid from the skillet; Stir just until blended (batter will be lumpy).
Pour ¼ cup batter into hot, lightly greased griddle or heavy skillet. (For mini pancakes, pour 1 tablespoon batter) Cook over medium heat for two minutes on each side or until golden brown. Top pancakes with uncooked peaches that were set aside and roasted walnuts. Serve with warmed syrup, preserves or plain yogurt. Serves 8.
*I usually use the roasted walnuts as a topping, but if you prefer, you can also stir them in to the batter with the cooked peaches.

Food Fact! Whole wheat flour, with all of the nutritious bran and germ still intact is hailed as the "staff of life" for its historical importance to human survival, and an essential part of a healthy diet. All types of whole, unrefined, grains are good sources of complex carbohydrates, fiber, important nutrients including selenium, potassium and magnesium, and are naturally low in fat. Diets high in unrefined, high-fiber whole grains are recommended for insulin-dependent diabetics and for the prevention of cancer and heart disease.

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Apple Whiz

Any recipe with the word "whiz" in the title obviously predates the Food Network. My mom Jane scribbled this recipe when CFPL's Bill Brady recited it over the radio one morning when she was yet a stay-at-home-mom---decades before anyone coined the acronym SAHM---and she has relied on it ever since.

A family staple, as children, my brothers and I would excitedly call out our favorite accompaniment when she served it warm from the oven: I liked a scoop of vanilla ice cream. My father insisted on grating cheddar cheese over it, but mom now suggests drizzled butterscotch sauce. (Funny, that was never offered when we were little.) Good baking apples can be found nearly year-round, and this recipe's tried-and-true flavors win favor as a warm brunch dish, or apres-leaf-raking or snowball fight treat. (See Food Fact below for apple variety suggestions.)

Preheat oven to 350 degrees. In a greased pie plate, mix together:
1/2 cup whole wheat flour
1/2 cup sugar (turbinado would work well; Or, substitute 1/2 cup agave)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg, beaten
2 apples, sliced (might I recommend this!)

Pop in the oven and bake for 25-30 minutes.
p.s. If you're looking for a great off-the-shelf butterscotch sauce, I came across a good one while visiting Camden, Maine last Fall. It's Stonewall Kitchen Spiced Rum Butterscotch Sauce.

Food Fact! The very best choices for baking apples include Cameo, Pink Lady, Granny Smith, Jonagold, Jonathan, and Rome. Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, and Winesap. Taste and texture are the two most important qualities to consider in a baking apple. The best varieties offer a little bit of resistance (maintaining hint of crunch) and are not too sweet, since most baked-apple recipes call for sugar, which both flavors and helps thicken the juices of the apples as they cook.
Granny Smith is a reliable, easy-to-find choice which holds up during baking and can take a lot of extra flavor from sugar and spices. Gravenstein, Braeburn, Fuji and Pink Lady Apples are all crisp and sturdy, as well. Red Delicious and Golden Delicious, despite their promising names, are not good choices for baking, and neither are Gala and Cortland, since they tend to become mealy.

Crusty Herbed Chicken

While this gluten-free recipe calls for baking skinless chicken thighs, the result is similar to a breaded and spiced, fried chicken dish---without the fat and flour!
The idea for this flavorful recipe came when I was first exploring food-pairing and the low-glycemic diet. Newly married, my husband was so enraptured by this dish, he pronounced it our "House Special" and I felt very encouraged in our burgeoning roles as food-experimenter and appreciative-tester. Over the years, he has requested that "House Special Chicken" appear on the table once a week, but I am too much a rebel of routine. Cry him no rivers; We have cold-packed it for day-long outings on our boat, and we served it at our son's first birthday party, and at a Fourth of July gathering; This easy, summer dish makes an impressive large-batch dish for family reunions and picnics.

Begin with 2 eggs and enough boneless, skinless chicken thighs for 4 people.

Mix together the following:
1 cup grated parmesan
1 teaspoon dried thyme
1/4 teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon ground sage
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
2 bay leaves, crushed
1 teaspoon dried coriander
½ cup dried onions (optional)

Please note: I like TONS of spice, so you may want to consider each measurement to be "heaping."
Preheat the oven to 350 degrees. In a bowl, beat two eggs. Place some of the spice mixture in another bowl. Line a cookie sheet with aluminum foil. Spray it with canola or olive oil. Dip a chicken piece in egg, then roll it in the spice mixture. Place on the oiled cookie sheet. When you’ve coated all the chicken, place in the oven and bake for 30-40 minutes, or until golden brown and bubbly. If you’d like it extra-crispy, give each piece a quick mist with the oil before you put them in the oven.

Food Fact! Parmesan is one of a category of cheeses called grana because of their grainy texture. They are made throughout northern Italy and for centuries a war was waged over whose grana was considered the most prestigious. The cheeses made around Parma and Reggio in Emilia Romagna eventually won, with those of the other regions being lumped under the name of Grana Padano, after the name for the Po river valley.
Refrigerated parmesan should keep as a premium eating cheese for up to two weeks, then as a grating cheese for a further six. Because of parmesan's very low moisture content, store your chunk tightly wrapped in wax paper with a layer of either foil or cling film around the outside of the paper. This way the cheese can still breathe but is kept airtight. Finally, before use, leave it unwrapped for 15 minutes or so. Any moisture that has been drawn out of the cheese while in the fridge will be reabsorbed, keeping the cheese soft and preventing mold.

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