Old Fashioned Fig Preserves

Eating Gluten Free

2 pounds figs

2 pounds sugar
1/2 cup water (if desired)
1 tablespoon lemon juice
1 package pectin

Steps to making delicious old fashioned fig preserves just like grandma:

1. Cut figs into halves & place in large Dutch oven. Pour sugar over cut figs; toss gently to coat. Place in refrigerator for 24 hours.

2. To cook, remove from refrigerator & allow figs to come to room temperature. Place sugared figs over medium high heat; add water & stir gently. When figs come to a boil, reduce heat to medium and continue to cook for about an hour or until liquid begins to thicken slightly. Add lemon juice & pectin. Continue to cook until liquid is reduced & will sheet off of a metal spoon.

 3. Turn heat off & quickly spoon figs into prepared jars. Add lid & ring. Screw ring on tightly; sit filled jars in cool place free of drafts. The jars will have sealed when you hear the characteristic "pop".

Servings: 20         Yield: 5 half-pints

Total Time: 25 hours and 50 minutes

Nutrition (per serving): 217 calories, 1 calories from fat, <1g total fat, 0mg cholesterol, 6.1mg sodium, 107.2mg potassium, 56.3g carbohydrates, 1.5g fiber, 52.6g sugar, <1g protein.

How to Prepare Jars for Canning:

•  Place clean, empty jars in a water bath canner filled with water. Place canner over medium high heat until water begins to boil; reduce heat to simmer. Leave jars in water until ready to drain & fill.
•  Place lids (not rings) in small sauce pan filled half full with water. Place pan over low heat to sterilize lids.

  Equipment Needed:

• Water bath canner.
• Water bath canning rack.
• Jar Lifter
• Magnetic Lid Lifter
• Jars
• Lids
• Rings 

Author Note:  The key to successful canning without spoilage is to make sure jars, lids & all equipment used are sterilized.



Green figs growing on the tree in my back yard!



Turns yellow-green when ripe!



Cut figs are really pretty--beight yellow outside with a red center inside.



Close-up of a ripe cut plum.

 

Eating Gluten Free

Tailgating in My Kitchen

(Excerpt: From My Kitchen, The Auburn Villager, September 1, 2011)

"Tailgating doesn't have to be limited to the stadium or even watching the game at home. Once in a while, we find it just plain old fun to do something whimsical for our every day meals, which is exactly what I did. Our kitchen table is now all decked out in the Auburn tradition. A leather tiger tangled in pom poms form the centerpiece. Orange placemats with orange and blue napkins secured by customized napkin rings sporting glittery letters of “AU” leaves no doubt who we will be pulling for this season. Tiger chargers serve as place holders for good things to come. And, blue stemware round out the four place settings at my kitchen table."

Customized Collegiate Napkin Rings

Simple napkin rings can become works of art to support your favorite team. You can spell out the entire name of the school. Because I am a retired Auburn University professor, of course I chose to use the initials for Auburn University as well as Auburn's orange and blue.

And, here’s how!

Items You Will Need:
1. Napkin rings in one your school’s colors.
2. Glitter stick on letters in your school’s other color. These can be purchased at your local craft store.
3. Wipe napkin ring with dry clean cloth.
4. Gently remove letters, one at a time, and position in the center.

Carry the theme one step further by using napkins in both colors of your school. Here’s how:

1. Lay the napkin that is the same color as the ring down flat.
2. Lay the napkin that is in the second color down on top of the first at a one-quarter turn, making sure the center of the two napkins are on top of one another.
3. Pinch in the center and bring straight up to form a fabric “flower”.
4. Place in napkin ring.

I used four "tiger" chargers atop of orange straw place mats to complete my theme! War-r-r-r Eagle!

Basil, Oregano, Tomato & Mozzarella Salad

Hard to believe anything this pretty is so-o-o easy & is so-o-o good for you!

1/2 cup fresh basil, finely chopped

1/2 cup fresh oregano, finely chopped

2 cup cherry tomatoes, cut in half

2 cup fresh mozzeralo, cubed

1/2 cup extra virgin olive oil

1/2 cup balsamic vinegar

2 teaspoon kosher salt to taste

1. Chop all ingredients before assembling salad. Place halved tomatoes & cubed mozzeralo in small mixing bowl. Toss. Divide tomato-cheese mixture between four salad plates.

2. Sprinkle with one-fourth of chopped basil over each salad. Repeat with chopped oregano. Drizzle each salad with one-fourth of olive oil & then balsamic vinegar. Sprinkle with salt.

Servings: 4                    Total Time: 5 minutes

Nutrition (per serving): 479 calories, 354 calories from fat, 40.2g total fat, 44.2mg cholesterol, 1308.7mg sodium, 392.5mg potassium, 17.2g carbohydrates, 5.2g fiber, 5.8g sugar, 14.3g protein.

Eating Gluten Free

Saturday Night Special--An Elegant Gluten Free Meal

Eating gluten free doesn't have to boaring. With just minimal effort, meals can be elegant and loaded with flavor. The past Saturday evening, we had a terrific, intimate dinner at home that left our tastebuds satisfied and the ambiance would rival that of more four star reataurants.

I chose a monochromatic color scheme ranging from rich pewter to shades of taupe. A square linen topper in pewter with silver leaf overlay graced a round taupe chair length tablecloth. Pewter napkin rings held linen and cotton blend napkins in similar shades.

Three old world candlesticks with chocolate colored pillars kept fresh flowers company in the center of the table. Square white plates flanked by silver and crystal glasses completed the setting

Menu

Marinated Pork Medallions

Honey Glazed Rainbow Carrots

Betsy BeBops Insprired Quinoa Salad

Grilled Mango Topped with French Vanilla Ice Cream & Caramel Liqueur Sauce

Wine Selection: Girasole Pinot Noir 

 Marinated Pork Medallions

 1/4 cup balsamic vinegar

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons fresh thyme, or 1/2 tsp. dried thyme

1/4 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon cinnamon

2 tablespoons brown sugar firmly packed

2 cloves Garlic, finely minced

1 2-pound pork tenderloin, trimmed of fat

1. For marinade, combine all ingredients except pork tenderloin. Place pork tenderloin in marinade. Seal & place in refrigerator for 24-hours. Allow to come to room temperature prior to cooking.

2. Preheat oven to 375 degrees Fahrenheit. Bake, uncovered, in marinade for 15 minutes. Remove from oven & discard marinade. Return to oven & continue to bake for 10 to 12 minutes or until internal temperature reaches 145 degrees Fahrenheit. Remove from oven & allow to rest for 10 minutes. Slice into 3/8-inch slices. To serve, arrange on platter. Garnish with curly leaf parsley & cherry tomatoes.

Servings: 4         Total Time: 24 hours and 55 minutes

Oven Temperature: 375 degrees Fahrenheit

Nutrition (per serving): 117 calories, 46 calories from fat, 5.2g total fat, 20mg cholesterol, 165.3mg sodium, 133.6mg potassium, 10.5g carbohydrates, <1g fiber, 9.1g sugar, 6.6g protein.

Honey Glazed Rainbow Carrots

1 bunch baby rainbow carrots2 teaspoons salt

2 tablespoons butter

2 tablespoons honey

3 tablespoons brown sugar firmly packed

1 tablespoon lemon juice, freshly squeezed

2 teaspoons dried parsley flakes

lemon zest (optional)

1. Wash carrots & trim stems to about 2-3 inches. Fill medium saucepan about 2/3 full of water; add

salt & bring to a boil. Add carrots & par boil for 3 to 4 minutes. Drain & set aside.

2. Place butter, honey, brown sugar & lemon juice in the same saucepan. Bring mixture to boil; return carrots to saucepan & continue to cook until fork tender, about 5 to 7 minutes. Remove carrots; place on oblong serving platter. Sprinkle with dried parsley flakes & lemon zest.

Servings: 2    Total Time: 30 minutes

Nutrition (per serving): 250 calories, 102 calories from fat, 11.6g total fat, 30.5mg cholesterol, 2342mg sodium, 78.2mg potassium, 38.9g carbohydrates, <1g fiber, 37.8g sugar, <1g protein.

Betsy BeBops Inspired Quinoa Salad

Purple was the favorite color of one of my best friends who left this earth way to early. She often would pair shades of purple with green. When I created my version of this salad, I named it for her. The purple potatoes and the green peas simple said "Betsy" to me.

Potatoes:

1 cup purple potatoes, sliced into 1/4" slices

2 tablespoons butter

1 tablespoon salt

Quinoa:

2 cups chicken stock

1 tablespoon salt

1 cup white quinoa

3 cloves garlic, smashed & peeled

1 cup frozen green peas, thawed and well drained

Dressing:

1/2 cup pitted Kalamata olives

1/3 cup fresh oregano, chopped or 4 tsp. dried oregano

1/4 cup extra virgin olive oil

1/4 cup Agava nectar

3 tablespoons fresh lemon juice

2 teaspoons kosher salt

2 tablespoons honey

2 tablespoons balsamic vinegar

Garnish:

2 tablespoons toasted pine nuts

Preparation Directions:

Potatoes:  Fill a medium saucepan to approximately 3/4 full; add salt & butter. Bring to a boil, add sliced potatoes. Cook until fork tender or about 12 to 15 minutes. Drain & set aside.

Quinoa: Place chicken stock in a medium saucepan. Add salt & bring to a boil over medium-

high heat; add quinoa & reduce heat. Cover & cook until quinoa is tender & all liquid has been absorbed or about 20 minutes. If liquid cooks out before quinoa is tender add 1/2 cup water. When cooked, remove from heat & allow to sit for 5 minutes; remove garlic cloves. Fluff quinoa & place in large mixing bowl. Add peas & cooked potatoes. Pour dressing over mixture; toss gently.

Dressing:  Place Kalamata olives, oregano leaves, olive oil, Agava nectar, lemon juice, salt, honey & balsamic vinegar in the bowl of a food processor. Processor in 15 second intervals until thoroughly

combined. Pour over quinoa mixture.

Garnish:  Sprinkle with toasted pine nuts.

Servings: 6     Total Time: 50 minutes

Nutrition (per serving): 252 calories, 152 calories from fat, 17.3g total fat, 10.2mg cholesterol, 3374.9mg sodium, 266.5mg potassium, 22.3g carbohydrates, 3.6g fiber, 8.5g sugar, 4.3g protein.

Grilled Mango Topped with French Vanilla Ice Cream &

Caramel Liqueur Sauce

Super easy dessert that is easy to multiply to serve any number of people.

2 slices mango peeled & sliced

1/2 cup French vanilla ice cream

1 tablespoon walnut pieces, toasted

Caramel Liqueur Sauce

2 tablespoons butter (no substitutes), softened

1/4 cup caramel ice cream topping

1/4 cup liqueur of choice

1. Place mango slices on heat grill pan. Sear on both sides just until grill marks form. Set aside.

2. Combine butter and caramel sauce; heat thoroughly. Remove from heat and stir in liqueur. Set aside.

3. To serve, place one grilled mango slice in stemmed compote dish. Place one scoop of ice cream on top of mango. Pour caramel liqueur over ice cream. Top with chopped walnuts.

Servings: 2    Total Time: 15 minutes

Nutrition (per serving): 409 calories, 169 calories from fat, 19.3g total fat, 54.3mg cholesterol, 2

6.8mg sodium, 356.5mg potassium, 42.6g carbohydrates, 3g fiber, 29.7g sugar, 3.2g protein.

Any liqueur may be used in caramel sauce, but I prefer cognac. To save time,  I make about three cups at a time & store in refrigerator for use when time is short. This versatile sauce is awesome over berries or bread pudding.

Author's Note:

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

When plated, who would not enjoy this delicious meal. Now tell me the truth, would you feel you were missing anything if you were served this gluten free meal?



Eating Gluten Free

Blueberry Merlot Jam

There is something wholesome about canning your own food!



Blueberries bubbling their way to jam!

 9 cups fresh blueberries

6 cups sugar

1/2 cup Merlot wine

1 package pectin



1.  Place blueberries in large sauce pan. Pour sugar over blueberries & toss to coat. Pace lid on sauce pan & place in refrigerator for 24 hours.



Blueberry Merlot Jam
The finished prduct!



2. Allow berries to come to room temperature. Place over medium high heat. Add wine & allow to come to a boil. Using a potato masher, mash berries. Turn heat to low; allow to simmer for 1 to 1 1/2 hours or until liquid is reduced by about 1/3. Add package of pectin, stir & turn heat back to medium high. Allow mixture to come to a rolling boil, stirring frequently until liquid is thick enough to slide off a medal spoon in a sheet.

3. Turn heat off; pour jam into sterilized jars & top with sterilized cap & ring. Place in a draft free location until jars have sealed. Label, date & store.

Servings: 128          Yield: 8 half pints

Total Time: 26 hours and 40 minutes

Nutrition (per serving): 13 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 9.2mg sodium, 12.5mg potassium, 3.2g carbohydrates, <1g fiber, 1g sugar, <1g protein.


Recipe Type: Breakfast Foods, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2011





Almond Thins Topped with Goat Cheese & Blueberry Merlot Jam

And just who said jam was just for breakfast? This beautiful appetizer makes a delicious mid-afternoon treat.

16 Blue Diamond Almond Nut-Thins

1/2 cup blueberry Merlot Jam

1/8 cup goat cheese, broken into small pieces

16 walnut pieces, toasted

Place 16 nut thins on serving plate. Top each with a few pieces of goat cheese followed by approximately 1/2 to 1 teaspoon Blueberry Merlot Jam. Garnish with a walnut piece.

Servings: 8     Yield: 16

Total Time: 5 minutes

Nutrition (per serving): 65 calories, 1278 calories from fat, 152.8g total fat, <1mg cholesterol, 16.2mg sodium, 1045.2mg potassium, 35.3g carbohydrates, 16g fiber, 7.1g sugar, 35.9g protein.

Recipe Type: Appetizer, Finger Foods, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

Prosciutto & Provolone Hoagie with Italian Mayo Spread

For a quick lunch for those who are gluten intolerant, this delicious sandwich cannot be beat. Simply add a few chips & pickles for a fast food lunch at home. Also packs well.

Italian Mayo Spread

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh oregano, finely chopped
1/4 cup Hellman's mayonnaise, or enough to mix

Hoagie1/2 bell pepper, finely chopped

2 slices onion, thinly sliced
1 baguette, UDI Gluten Free Baguette, cut in half horizontally
1 ounce Boar's Head prosciutto, very thinly sliced into four slices
1 ounce Boar's Head provolone cheese, very thinly sliced into four slices
1 Pinch salt to taste

1. To make the Italian Mayo Spread, place mayonnaise, basil & oregano in small box. Mix thoroughly & set aside.

2. To prepare Hoagie, cut baguette in half; open each half & place on cutting board with inside facing up. Using a rubber spatula, spread Italian May Spread on both sides of open baguette. Place 2 slices each of prosciutto & provolone on one side of each baguette half. Place onion slices & cup bell pepper on the other side. Close & wrap each half in a paper towel. Heat in microwave for about 30 to 45 seconds on high.

Servings: 2      Yield: 2 half sandwiches       Total Time: 16 minutes

Nutrition (per serving): 815 calories, 267 calories from fat, 29.6g total fat, 104.1mg cholesterol, 4471mg sodium, 1085.7mg potassium, 85.5g carbohydrates, 7.9g fiber, 10.4g sugar, 50.5g protein.

Recipe Type: Entree, Finger Foods, Gluten Free, Main Dish, Meat, Sandwich

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

Become a fan on Facebook

Join my circle on Google+

Stuffed Zucchini Boats

Eating Gluten Free

2 1-pound zucchini, cut in half lengthwise

1/2 cup water

2 tablespoons frozen green peas, thawed and well drained

1 tablespoon green bell pepper seeded and diced

1/2 tablespoon roasted red peppers, drained & finely chopped

2 cloves garlic, minced

1 tablespoon olive oil
1 tablespoon fresh basil, finely chopped
1/4 cup fresh grated Parmesan
6 slices bacon, fried crisp & finely crumbled

1. Cut each zucchini in half lengthwise. Scoop out pulp, leaving shells intact. Place zucchini shells, cut sides down, in a shallow baking dish. Add ½ cup water to baking dish. Cover and bake at 350° for 8 to 10 minutes or until shells are crisp-tender. Do not overcook. Drain and return shells to baking dish. (This step may be completed one day ahead.)

2. Chop one-third of pulp; discard remainder. Combine pulp, pepper, peas, garlic, olive oil and bacon in large skillet. Cook over medium-high heat just until crisp tender. Remove from heat. Stir in chopped fresh basil.

3. Spoon vegetable mixture evenly into zucchini shells. Lightly sprinkle with salt. Top evenly with grated Parmesan cheese. Place stuffed zucchini on broiler pan. Broil 5 ½ inches from heat for 45 to 55 seconds or until heated thoroughly and cheese has melted.

4. To serve, place one-half of stuffed zucchini on plate alongside of entree.

Servings: 4

Total Time: 32 minutes

Oven Temperature: 350 degrees Fahrenheit

Nutrition (per serving): 335 calories, 279 calories from fat, 31.1g total fat, 44.3mg cholesterol, 581.5mg sodium, 308.8mg potassium, 3.8g carbohydrates, <1g fiber, 1.9g sugar, 10.1g protein.

Recipe Type: Gluten Free, Side Dish, Vegetables, Vegetarian

Source  Author: Dr. Jacquelyn P. Horne

Copyright: 2011