May 27, 2014

Shrimp and Avocado Watercress Salad (edited)


I had this salad in an Argentinian restaurant and was so thrilled with it that I knew I had to replicate it.  I call it my diversity salad because everyone is invited to the party! just look at all the colors      and textures! The combination of the shrimps, avocados, watercress and lemon dressing is.....well lets just say, there's a party in your mouth! I believe that watercress is in season from April till the beginning of November.  Watercress is my new "super food" ever since new research published in the British Journal of Nutrition showed that watercress benefits can supercharge your energy and pump up your workout. What that means is that it will significantly boost energy and athletic performance.

Nov 26, 2013

Gluten Free Stuffing




Stuffing is my favorite dish of the holidays.  In fact I remember when I was first diagnosed with Celiac disease, my first thought was, " I will never be able to eat stuffing?"  That was before I knew better.  This is my typical stuffing but I made it a bit lighter by using sweet chicken sausage instead of  pork sausage.  I thought I was making a dairy free stuffing but I definitely dropped the ball on this one.  I used ALEIA's GF stuffing mix and I didn't look at the ingredients before I cooked.  It turns out this stuffing has milk.



 So because my daughter is gluten and dairy free, I will modify this recipe for Thanksgiving. I will be  using a GFDF bread, cutting each slice into crouton size pieces, spraying them with olive oil and a little garlic and roasting them in the oven till crisp.  I will still use this recipe just a different bread.

Nov 25, 2013

Cazuela Pie (Pumpkin, Sweet Potato and Coconut )


Confused about whether to make a pumpkin or a sweet potato pie?  How about combining both? The result is fantabulous!  Cazuela pie is a traditional dessert invented in Puerto Rico.  It is a combination of Pumpkin, Sweet Potato and coconut milk.  It is traditionally made with full fat coconut milk and cooked in a banana leaf.  I lightened this baby up and put a graham cracker crust with such success that this pie became the star of this dinner.



Now, don't get me wrong the turkey and jasmine rice & peas can hold their own.  However,  anybody who has a gluten and a dairy allergy can attest to the fact that a good dessert that we could eat is not easy to come by.  When my best friend eats good food she has a habit of saying, it's so good that, "it makes you wanna slap your mama"  I never did get what that meant until I tried this pie!  I will slap anybodies mama who tried to take this pie from me! lol

So this is the new "must have" on my table every Thanksgiving holiday.  Actually,  I may be making it more often then I think cause my daughter can't stop talking about it.  I made a small portion of whipped coconut cream for my daughter.  I did not eat it since I am counting points but my daughter is a size zero and could use all the fat she can get.  It was easy enough to make.  Put a can of coconut milk (not low fat) in the refrigerator overnight or for a couple of hours to separate the coconut cream from the water.  Open it carefully and remove the top layer of coconut cream, place it in a bowl and save the coconut water for future use. whip the cream till you have soft peaks and add 2 tbsp of confectionery sugar and 1/4 tsp vanilla.  A dollop of this will elevate this pie to another level but keep it simple if you're counting points.
  

Lite Plantain & Chorizo Stuffing




Gluten free can be really boring! Spice it up with this insane plantain stuffing! Make it with my  Pavochon Turkey to impress any audience.  In Puerto Rico this is the traditional stuffing that is made with a Pavochon but it is usually double fried and very high in fat.  Here is my lightened up version and my taste buds could not tell the difference between this and and the original.  Instead of frying the plantains I steamed them.

Gluten Free Natural Turkey Gravy


I know this gravy looks like baby food.  I have never made my gravy like this.  However,  when my turkey was done, I had all these vegetables; celery, carrots, onions and natural seasoning from the turkey,  I decided to put it all in the blender and puree everything.  I also shredded the meat on the neck, giblet and liver and added it into the gravy after it was pureed. The only other ingredient I added was 4 cups of GF Chicken stock. So the orange color is the carrots.  The flavor was amazing!  I used this chicken stock for both of my gravies and all of the flavors were intensified.  The rich and savory flavors bursting through this gravy will make any turkey a hit. This recipe made apron 10 cups.    

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