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Tuesday, August 28, 2012

Stuffed Zucchini Topped with Pancetta & Provolone

If you are like me, sometimes you get stuck for a luncheon entree other than a typical entree salad. Well, you are in luck because I have developed a refreshing change of pace just for you! Here, I simply added a fresh tomato filled with small ripe olives, drizzled with balsamic vinegar. Add a glass of wine; all you need now is a dessert for a fab meal your friends will keep talking about for a long time.

Stuffed Eggplant

Hey there folks! Looking for a meatless entree for lunch? I have the perfect recipe just for you. Here you see this beautiful stuffed eggplant served on a leafy of curly green lettuce accompanied by home grown tomatoes. Oh, did I tell you the eggplants and the herbs were also home grown as well. This is one recipe that you will definitely want to tuck away for your vegetarian friends. Besides, this one takes advantage of produce you may be growing in your backyard.

The key to this jewel is to select small eggplants, not more than 5-inches long. The larger ones tend to be bitter with large seeds. If that is your only option, do not despair. Instead of cutting the eggplant in half, simply slice the eggplant into 1-inch slices; place a scoop of the "filling" on top along with a generous helping of toasted gluten free bread crumbs.

By now, along with the picture of this yummy side/luncheon entree, I probable have your curiosity at its peak. Want to know just how I did this? Well, Here's my recipe:

Looking for a gluten free dessert that will truly knock their socks off the next time you entertain? Well, your search is over. With the inspiration from a British vegetarian cookbook, I combined a couple of my own recipes to get the same classy look, but would still be gluten free. There is one tiny problem, however, this baby is not low cal. But, when you are going for the "WOW" effect, you can splurge once in a while. Now, just look at that gorgeous dessert! Pretty? YES!

Now, I bet you are chomping at the bits to find out just how I did this, well Here is my recipe:

Whole Foods Restaurants Do Not Support Gluten Free Diet

A deli worker at Whole Foods, Highway 280 location in Birmingham, said the dumbest thing yesterday I have ever had said to me in a grocery store to date. Read on if you can use a good laugh.

People with Celiac disease, or those who are gluten intolerant, know that traveling can be stressful even under the best of circumstances. Those in this situation are familiar with taking fresh fruit, breakfast bars, homemade granola, homemade gluten free muffins and such to have something safe to eat. For us, by the time we get in the car with a couple of coolers packed and loaded along with our personal things, not to mention taking our four little rescue pups to be boarded, we are always exhausted.

The past few days were exceptionally nerve wracking because we were going to Birmingham, not for pleasure, but for Rick to have surgery for a basil cell carcinoma growing on his temple. Surgically, everything went splendidly, with the dermatological surgeon assuring us we would never have another problem with THAT mole.

Heading home after a 24-hour recuperation period, we stopped by the deli of the closest Whole Foods store to pick up a little something we could eat on the go. We asked the person at the deli counter about gluten free options. His response, and I quote, “You need to pass on us because we don’t control the cooking environment, so the risk of cross contamination is too great. Have you considered visiting the produce section or the raw meat section?” No—I am not kidding! This person actually suggested purchasing uncooked food in place of a cooked meal. Did this, for lack of a more polite term, idiot really think when we were looking for a prepared gluten free meal, we would buy raw food instead?

Ham and Potato Casserole

This yummy dish was one of my mother's favorites as long she could eat solid food.

Again, this one takes advantage of left over ham. Don’t have ham? No problem, substitute whatever meat you happen to have on hand.

As a side note, I sure do miss making special dishes and preparing pretty plates for my mother. I will always miss her. She was a terrific cook and a wonderful mother.

Here is my recipe:

¼ cup parmesan cheese, grated

1 cup Cheddar cheese, grated

3 cups shredded potatoes

2 ½ cups cubed ham

1 1/2 cups Jackie’s gluten free cream of mushroom soup (Click for recipe)
Paprika (optional for garnish)

Summer Medley Casserole

One of Rick’s all time favorites, this is a terrific recipe that takes advantage of those tidbits of veggies that might be hanging around your refrigerator and summer's bounty.

I often find myself with too many raw veggies to throw away, but not enough for a meal by themselves. The strength of this casserole is that the veggies retain their crunchy texture through the cooking process.

Here is my recipe:
1 cup carrots, julienned
1 1/2 cups Ener-g bread crumbs, toasted
4 tablespoons butter
2 cups cauliflower florets
1 cup broccoli florets
1/2 cup sour cream
2 tablespoons heavy cream
3/4 cup queso (Mexican crumbling) cheese, grated
1 teaspoon salt to taste

Easy Cheesy Squash Casserole

Thinking forward to the fall when cooler weather calls for comfort foods, I perfected this little recipe for you.

Who can resist this creamy goodness?

Although this baby takes advantage of summer's bounty, these veggies are easy to find all year. And, you want to know the good news? If you happen to be a backyard farmer like us, you just may have more on your hands than you can use. In that case, simply make up a few of these, but DO NOT COOK. Label each with the date and the cooking instructions including the temperature and the time.

When you want some comfort food when the days are short and the temperature outside is cold, just thaw one of these comforting culinary treasures and within 30 minutes, you will have a yummy side dish to sink your teeth into.

Here is my recipe:
2 tablespoons canola oil
4 tablespoon butter
1 1/2 cups Ener-G gluten free bread crumbs
3-4 medium yellow squash, thinly sliced
1/2 medium sweet red onion, thinly sliced
1/4 cup fresh Parmesan cheese, finely grated
1/2 cup four cheese blend, softened to room temperature
1/2 cup sour cream
1 teaspoon salt to taste

Stuffed Endive Salad

Stuffed Endive Salad

A quick, easy little side salad is a dresses up any meal. I have used this one as a side dish and as an appetizer for folks to munch on while all guests are arriving. This is one of those little dishes that is only too easy to make, but that looks absolutely over-the-top! Did I mention that it is also delicious? Let me tell you; it is!!!

Here is my recipe:

1/3 cup pecan pieces, toasted

2 tablespoons honey, divided

1/4 cup balsamic vinegar

3 tablespoons orange juice

2 heads Belgian lettuce

1/3 cup goat cheese, broken into small pieces

1/4 cup dried cranberries, currants or raisins

Here is how I did it:

1. Preheat oven to 350 degrees Fahrenheit.

2. Line baking sheet with parchment paper; set aside.

3. Combine pecans and 1 tablespoon of honey in small mixing bowl; toss to coat. Spread coated pecan pieces on prepared baking sheet. Place in preheated oven and bake for 8 to 10 minutes, stirring half way, until brown and fragrant.

4. In small saucepan, combine remaining 1 tablespoon honey, vinegar and orange juice. Place pan over medium-high heat. Bring to a boil ; cook until mixture is reduced to desired consistency, approximately 3 to 5 minutes.

5. Separate Belgian lettuce heads into individual leaves. Wash thoroughly and allow to dry completely. Fill each leaf with 1 teaspoon cheese,1 teaspoon pecans and 1 teaspoon dried cranberries. Drizzle with vinegar mixture.

Servings: 8 Yield: 14 - 16 individual leaves

Calories Per Serving: 146.5

Author: Dr. Jacquelyn P. Horne

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Shrimp Salad-Stuffed Tomatoes

Shrimp Salad Stuffed Tomato

The spectacular entree salad, pictured above, is one that is sure to please. This is one elegant dish!

Just be sure those you are serving do not have a shellfish allergy or a reaction so sodium tripolyphosphate, commonly listed as a preservative which is really a widely used detergent in regular and compact laundry detergents and automatic dish washing detergents. We purchase any shrimp we eat or serve to guests either through an organic food source or Auburn University Fisheries Department.

The dark topping is deliciously salty, fried and crumbled Boar's Head gluten free prosciutto!

Here is my recipe:

4 large ripe tomatoes, cored

2 6-inch Boar's Head prosciutto, very thinly sliced

1 pound shrimp (21 to 25), cooked, peeled and deveined

1 rib celery, finely chopped

1/4 cup fresh basil leaves, finely chopped

10 kalamata olives, pitted & finely chopped

1/4 cup sweet red onions, finely chopped

2 tablespoons Hellmann's mayonnaise, or enough to mix༬

1 tablespoon white wine vinegar

basil sprigs, for garnishing

Here is how I did this:

1. Cut a thin slice off the stem end of each tomato. Using a spoon or a melon baller, carefully remove the seeds and the pulp, reserving for other uses. Be very careful not to puncture the walls of the tomatoes. Place tomatoes, cut side down, on several layers of paper towel. Allow to drain for 30 minutes.

2. Place prosciutto in skillet over medium-high heat. Cut until brown and crispy. Place on paper towels to drain; set aside.

3. Place shrimp, celery, basil, olives, onion, mayonnaise and vinegar in a medium bowl. Toss to combine.

4. Crumble prosciutto; set aside.

5. To serve, spoon 1/4 of shrimp mixture into each of the 4 tomatoes. Sprinkle the top of each with 1/4 of crumbled prosciutto. Garnish with a sprig of fresh parsley.

Servings: 4

Calories Per Serving: 399.22

Author: Dr. Jacquelyn P. Horne

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Gluten Free Luncheon for Four

Preparing lunch--a gluten free lunch--for old friends doesn't require days of preparation.

Sometimes less is more, especially when you are short on time,, but long on determintion to make your guests feel special.

Here is my table:

Table for four for lunch.

Individual place setting.

Look at the wine glass

Here is what I did:

I chose a basic color scheme that match the predominate colors in my dining room--good and burgandy. A silk burgandy topper provided an unobtrusive backdrop to my other table appointments. I chose rustic placemats turned the narrow way, allowing about two to three inches flow over the side of the table. Mixing textures provides interest and draws the eye into the arrangement.

For tableware, I chose to use my modern square plates with my dinner plate serving as a charger for the smaller plates to come. Tall gold and burgandy wine glasses made perfect partners that became home for the gold and burgandy napkins. Dessert plates placed under the wine glasses highlighted the gold color of the stem that would have been lost on a dark 1860's handcarved oak table.

By planning a menu that can be made ahead of time and then a few final touches and you are to welcome you guest leaves you rested to enjoy your visit.

Here is my menu:

Citrus Fruit Cup (click for link to recipe)

with Rosemary Infused Syrup

Shrimp Salad Stuffed Tomato (click for link to recipe)

Stuffed Endive Salad (click for link to recipe)

Avocado Wedges

Brazilian Cheese Bread (click for link to recipe)

Chardonay

Coconut Berry Tart (click link for recipe)

Home Grown Gold Heirloom Tomatoes

Just look at the "fruits" (actually vegetables) of my sweet husband's labor. This particular variety--no, I have no idea what that could possibly be--is a bright gold with red striping.

While pretty to look at, they are even better when sliced and lightly salted! The inside is gold and red marbled.

Growing heirloom tomatoes requires patience. We are learning they are slow growers and produce very few tomatoes per plant, so plant more than you think you can possibly use. If you can eat then all or can them, friends will be more than happy to take them off your hands, I promise.

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Three Cheese Spinach & Artichoke Dip

I don't know of anyone who does not enjoy a cheese based dip. This one has always been popular at my gatherings. When we served this dip as an appetizer for our Steak Dinner with Friends, we had very little left.

Here is my recipe:
1/2 cup Gorgonzola cheese crumbled
1 1/4 cups Asiago cheese, grated
1 cup Parmesan cheese freshly grated
3 tablespoons butter
4 cloves garlic, chopped
1 cups chicken broth
1 1/4 cups heavy cream
14 ounces frozen spinach, thawed & squeezed dry
1 teaspoon salt to taste
1 can artichoke hearts, drained & quartered
1/2 cup toasted Ener-G Brown Rice Bread crumbs
1 baguette Against the Grain Gourmet baguette, sliced & toasted

Here is how I made it:
1. Preheat oven to 375 degrees Fahrenheit.

2. Thoroughly combine Gorgonzola, Asiago and Parmesan cheeses; set aside.

3. Melt butter in large sauce pan. Add garlic to melted butter; sauté until garlic becomes fragrant.

4. Place chicken broth in the bowl of a food processor. Add sautéd garlic, cheeses, heavy cream, spinach, artichoke and salt. Process until roughly chopped.

5. Transfer mixture to a 1½-quart casserole dish. Smooth mixture with back of wooden spoon; spread toasted bread crumbs over the top. Place casserole dish on a baking sheet, and put into preheated oven. Bake for 20-30 minutes or until brown and bubbly. Serve with gluten free crackers or toasted gluten free baguettes.

Servings: 24 Yield: 4-5 cups

Oven Temperature: 350°F

Amount Per Serving
Calories Per Serving: 310.84 (2 Tablespoons)

Author: Dr. Jacquelyn P. Horne
Copyright: 2012