These are a great cookie to have on hand for the Holidays...They are a game and a treat!
You can make them with a Gluten Free Chocolate cake mix add:
1/2 cup of melted chocolate chips
1/4 cup cocoa
2 Eggs
1/4 cup softened butter or margarine
Water 1 Tablespoon at a time (Till dough is very stiff but well blended)
On wax paper dusted with cocoa roll dough to 1/4 inch thick.
Cut into "domino"sized rectangles. Using a skewer make a small hole in each cookie in the same designs as dominoes. Press a mini m & m, or silver dragee into each hole.
Bake 8-10 minutes till done
Copyright ETC Design
Thursday, November 24, 2011
Sunday, August 28, 2011
Gluten Free Alfajores
I was asked by the Celiaco's (celiac's) of South America to adapt recipes for some of their favorite treats.
Alfajores are a sandwich cookie with origins from Moorish Spain, they are very popular in South America.A simple short bread cookie with a "Dulce de Leche" Carmel filling. Through out South America there are varieties to each region. Some are plain some after being filled with carmel are then dusted with powdered sugar or the ends rolled in coconut.
Alfajaores
1 13.4 oz. can La Lechera Dulce de Leche
3-1/2 cups Rice Flour
1/2 cup Tapioca Flour
1/2 cup Sweet Rice Flour
1/2 Teaspoon Baking Soda
3 Teaspoons Baking powder
1/4 Teaspoon Xantham Gum
1-1/2 teaspoon Cinnamon
1 Cup softened butter
1/2 Cup Superfine Sugar
3 Eggs
2/3 cup of Cream
1/4 Teaspoon Almond Extract
Sift together all dry ingredients.
Beat butter, sugar and Almond extract til light and fluffy.
Add 1/2 of the dry ingredients and blend well add 1/3 a cup of cream and stior well add remaining fl;our and cream blend dough.
Roll out on wax paper or parchment dusted with rice flour til 1/4 thick.
Cut into circles and bake 10-15 minutes till done.
Cool and top 1 cookie with Dulce con Leche top with another cookie.
Monday, July 4, 2011
Spanish Potato Tortilla
Prep-time: 20 minutes Cook 20-25 minutes serves: 2-4
Spanish Potato Tortilla
I first ate this in Spain it was love at first bite!
Good hot or cold and it can be made with a variety of vegetables,
in any combination zucchini, potato, spinach or onion.
3 potatoes a blend is best
russet, yukon gold, red
3 tablespoons olive oil
1 small thinly sliced shallot
or onion
5 eggs beaten well
freshly ground black pepper
& sea salt to taste
Slice the potatoes as thinly as possible
In a cast iron or a pan that can go from
stove top to broiler. Add 2 tablespoons
of olive oil heat on medium heat till hot
add the potatoes cook till they are just
tender but not brown. Remove from
pan and set aside.
In remaining oil cook the shallot till just
light brown. Mix with the potato, season
with salt and pepper pour the eggs over
potatoes and onion stir well and return
to the pan used to cook them in.
Cook covered on very low heat for 20-30
minutes. If the top is not quite done put
the pan under the broiler for 5-10 minutes.
Variations:
Thinly slice zucchini but do not saute them very
long 3-5 minutes is fine.
Spinach the same as the zucchini.
Onions saute about 5-7 minutes till just golden
Serve with olives. Cold this is great with chicken
and slices of cheese & fresh tomato.
Copyright 2008 Estelle T. Chandler
Wednesday, February 2, 2011
Gluten Free and Fantastic!
This is the most amazing product I have eaten in years. It is full of flavors that seem to burst in your mouth. I have mixed it with everything to a bit of mayonnaise for a sandwich. To on my scrambled eggs to the "Chebe" cups we made for our Taste of Spain Event. Call your local stores and if they do not have it ask the manager to order it for you!
copyright 2011 etc design
copyright 2011 etc design
Sunday, January 23, 2011
Happy New Year!
Happy New Year!
I am now finally settled in my new home after the flood!
I tried this pomegranate wine and it is AMAZING! I served it with a spicy dish "Italian Chicken"We also enjoyed it with Spanish Tapas dishes, East Indian,Greek and Lebanese food.
A recipe that will be in my new cookbook. It is a flavor packed wine. I would also serve it with any spicy ethnic dish that you love!
I found it at Whole foods.
Estelle
Saturday, July 24, 2010
Cupcakes
I tried the Betty Crocker Gluten Free Yellow Cake mix....to make some cupcakes for a friend.
They were a huge hit!
I added some toffee chips from a GF toffee bar a friend sent me from Canada to the batter.
I used Neilsen-Massey vanilla which is the only vanilla I will ever use!
The vanilla & toffee flavors were delicious and everyone enjoyed them. Even the folks that were not gluten-free loved them!
I made a vanilla butter cream frosting added some GF sprinkles and we had a cupcake party!
Estelle
Copyright 2010
They were a huge hit!
I added some toffee chips from a GF toffee bar a friend sent me from Canada to the batter.
I used Neilsen-Massey vanilla which is the only vanilla I will ever use!
The vanilla & toffee flavors were delicious and everyone enjoyed them. Even the folks that were not gluten-free loved them!
I made a vanilla butter cream frosting added some GF sprinkles and we had a cupcake party!
Estelle
Copyright 2010
Wednesday, May 5, 2010
Spanish Food Gluten Free!
Spain has some of the most fantastic foods of any place I have ever visited.
This simple appetizer is made using two of my all time favorite Gluten Free Products.
Chebe is a tapioca based bread mix that requires no rising and has a great texture.
I followed the recipe on the package but used some Parmesan and some Spanish cheeses grated fine and mixed in when the mix was dry. I also added olive oil and heavy cream instead of milk.
I rolled the dough thin and cut it into circles. Which I then placed into mini muffin. The filling for the first batch was pitted Katamala olives, Green olives and California Sun Dried Tomatoes the ones that are in a resealable bag. These were all chopped fine and spooned into the mini Chebe cups. I baked them at 375 degrees as per the package instructions.
The second batch were made with a Pisto Manchego recipe from the La Mancha region (Spanish Onions, Peppers, Zucchini all chopped up and sautes in olive oil til just tender 3-5 minutes. I used the same recipe as I did for the first Chebe cups. They were then put into a standard muffin tin that I oiled as well and lined with a bigger circle of Chebe dough. I then put 1 teaspoon of California Sun Dried Tomato Spread on top of each cup before I baked it. Both of these appitizers were the "hit" of the evening.
Copyright ETC design 2010
This simple appetizer is made using two of my all time favorite Gluten Free Products.
Chebe is a tapioca based bread mix that requires no rising and has a great texture.
I followed the recipe on the package but used some Parmesan and some Spanish cheeses grated fine and mixed in when the mix was dry. I also added olive oil and heavy cream instead of milk.
I rolled the dough thin and cut it into circles. Which I then placed into mini muffin. The filling for the first batch was pitted Katamala olives, Green olives and California Sun Dried Tomatoes the ones that are in a resealable bag. These were all chopped fine and spooned into the mini Chebe cups. I baked them at 375 degrees as per the package instructions.
The second batch were made with a Pisto Manchego recipe from the La Mancha region (Spanish Onions, Peppers, Zucchini all chopped up and sautes in olive oil til just tender 3-5 minutes. I used the same recipe as I did for the first Chebe cups. They were then put into a standard muffin tin that I oiled as well and lined with a bigger circle of Chebe dough. I then put 1 teaspoon of California Sun Dried Tomato Spread on top of each cup before I baked it. Both of these appitizers were the "hit" of the evening.
Copyright ETC design 2010
Tuesday, February 16, 2010
Gluten Free Breakfast
Gluten Free breakfast or brunch is always nice. These are nice colorful easy to make dishes. I recently had some Gluten Free "Oats" the two brands I like best are "Cream Hill Estates" and "Gluten Free Oats" Both of these are EXCELLENT!
I really missed "Oats" I was very reluctant to try them but I did. What a delight!
I love them just cooked with some sauteed Granny Smith apples a bit of Benningtons brown sugar or some Maple Syrup. Currants and Cinnamon are a nice change from rasins.
I added a dusting of powdered sugar and some orange marmalade tasty!
Oatmeal Pancakes
½ Cup Milk or Soy milk
2 Tablespoons Salad oil
1 Tablespoon Molasses,Honey or Sugar
1 Teaspoon Ground Cinnamaon
1 Teaspoon Nielsen-Massey Vanilla
1 Egg
½ Cup Rice flour
2 Teaspoons Baking Powder
¾ cup Gluten Free Oats ground
on crumb setting in a blender
Mix milk, oil, vanilla and molasses or honey & egg
until frothy set aside.
Blend dry ingredients mix well pour
in wet ingredients. Stir until just mixed.
Ladle spoonfuls into hot oiled pan or griddle.
After 2-3 minutes turn over when golden.
Serve with jam, honey or syrup.
Copyright 2010 ETC
I really missed "Oats" I was very reluctant to try them but I did. What a delight!
I love them just cooked with some sauteed Granny Smith apples a bit of Benningtons brown sugar or some Maple Syrup. Currants and Cinnamon are a nice change from rasins.
I added a dusting of powdered sugar and some orange marmalade tasty!
Oatmeal Pancakes
½ Cup Milk or Soy milk
2 Tablespoons Salad oil
1 Tablespoon Molasses,Honey or Sugar
1 Teaspoon Ground Cinnamaon
1 Teaspoon Nielsen-Massey Vanilla
1 Egg
½ Cup Rice flour
2 Teaspoons Baking Powder
¾ cup Gluten Free Oats ground
on crumb setting in a blender
Mix milk, oil, vanilla and molasses or honey & egg
until frothy set aside.
Blend dry ingredients mix well pour
in wet ingredients. Stir until just mixed.
Ladle spoonfuls into hot oiled pan or griddle.
After 2-3 minutes turn over when golden.
Serve with jam, honey or syrup.
Copyright 2010 ETC
Wednesday, February 10, 2010
French Creole Comfort Food
On a cold day there is nothing like a good hearty dish of comfort food!
So I made a big pot of "Red Beans & Rice" "Jambalaya" and some Gluten Free Corn Bread!
Yum, Yum Yum!
Red Beans and Rice is traditionally made on Mondays which was the laundry day in many Creole household's. It cooked by itself and was very very tasty! I found a great Kosher Sausage maker and used his sausage an all beef garlic link. Kosher meat and products are Gluten Free as under the Kosher laws you can not add fillers like soy or modified food starch. However you should still read all labels!
Copyright ETC 2010
So I made a big pot of "Red Beans & Rice" "Jambalaya" and some Gluten Free Corn Bread!
Yum, Yum Yum!
Red Beans and Rice is traditionally made on Mondays which was the laundry day in many Creole household's. It cooked by itself and was very very tasty! I found a great Kosher Sausage maker and used his sausage an all beef garlic link. Kosher meat and products are Gluten Free as under the Kosher laws you can not add fillers like soy or modified food starch. However you should still read all labels!
Copyright ETC 2010
Thursday, December 17, 2009
Buche De Noel
Buche de Noel is a cake that is served during the Christmas season in France one of the many tidbits of it's history is that. Napoleon I issued a proclamation mandating that chimney flues remain closed during the winter months to prevent the cold winter from entering homes and making people ill.
In the Celtic tradition there is a Yule log that is lit to warm the fire during Christmas. Usually decorated to symbolize warmer times!
Buche de Noel, or "Yule log" is a delightful and elegant holiday dessert.
Buche de Noel traditionally begins with moist, rich sponge cake usually baked in a jellyroll pan While still a bit warm it is rolled into a cylindrical shape allowed to cool.Then filled with ingredients such as a fruit preserve usually cherry, raspberry or a butter cream.
Then the entire cake is frosted.this distinctive dessert is finished off with an outer layer of chocolate icing or butter cream that is then carefully textured to resemble the distinctive lines of tree bark. A dusting of cocoa and a bit powdered sugar to resemble the winter snow. Then meringue mushrooms are placed at various points to look like a log in the Forest.
I have always likes this tradition so I decided to make it for my friends and the man's family this year.
Gluten Free of course...I filled mine with a rich black raspberry seedless reduction and a bit of seedless jam mixed with a bit of corn starch to make it thicker. Then I made a rich chocolate butter cream. and Cest Bon!
I actually made two! For I used used the new Betty Crocker Gluten Free Devil's Food Cake mix it turned out very well! The key is to spread the batter thinly in your jelly roll pan! No more than 1/2 an inch thick.
For the other two I made my own recipe which was great as well...either way you make it enjoy the warmth of the Season...Gluten Free!
Copyright Estelle ETC Design 2009
In the Celtic tradition there is a Yule log that is lit to warm the fire during Christmas. Usually decorated to symbolize warmer times!
Buche de Noel, or "Yule log" is a delightful and elegant holiday dessert.
Buche de Noel traditionally begins with moist, rich sponge cake usually baked in a jellyroll pan While still a bit warm it is rolled into a cylindrical shape allowed to cool.Then filled with ingredients such as a fruit preserve usually cherry, raspberry or a butter cream.
Then the entire cake is frosted.this distinctive dessert is finished off with an outer layer of chocolate icing or butter cream that is then carefully textured to resemble the distinctive lines of tree bark. A dusting of cocoa and a bit powdered sugar to resemble the winter snow. Then meringue mushrooms are placed at various points to look like a log in the Forest.
I have always likes this tradition so I decided to make it for my friends and the man's family this year.
Gluten Free of course...I filled mine with a rich black raspberry seedless reduction and a bit of seedless jam mixed with a bit of corn starch to make it thicker. Then I made a rich chocolate butter cream. and Cest Bon!
I actually made two! For I used used the new Betty Crocker Gluten Free Devil's Food Cake mix it turned out very well! The key is to spread the batter thinly in your jelly roll pan! No more than 1/2 an inch thick.
For the other two I made my own recipe which was great as well...either way you make it enjoy the warmth of the Season...Gluten Free!
Copyright Estelle ETC Design 2009
Friday, December 4, 2009
Gluten Free with Trader Joe's
Gluten Free Holiday Entertaining Fast and Easy!
Estelle's Holiday Recipes with Trader Joe’s...
Based on the CURRENT GLUTEN FREE LIST! As of 11/05/09
BE SURE TO READ ALL LABELS AS WELL!!!!!!!
Appetizers:
Trader Joe's Polenta sliced thin ¼ inch rounds and lightly fried til crispy in a light vegetable oil. Can be topped with cooked chicken sausage, mozzarella and sun dried tomatoes in olive oil and put under the broiler until the cheese just melts. artichoke hearts, olive tapanade, sautéed mushrooms and Trader Joe's Organic Marinara sauce are also good.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Applegate Farms Sliced Turkey:
Soft Cheese (cream or a GF spread softened just a tad) or Boursin Herbed Cheese Spread, Celery Sticks, Chopped Cold Spinach, Slivered Almonds
Carefully open the meat of your choice and pat dry with a clean paper towel.
Spread with the soft cheese add a few thin slices of celery, or the cooled chopped spinach or slivered almonds. Roll into a log shape and place on a plate. Repeat with all the meat and set plate in fridge for 10-15 minutes until they are firm.
Using a sharp knife slice into ½ rounds…serve plain or on top of a GF Cracker!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Crinkle Potato wedges can be lightly sprayed with a vegetable or olive oil and baked until just crispy and topped with sour cream and chives, also sour cream and caviar, cheddar cheese, or a bit of smoked salmon. Spinach dip on top sprinkled with parmesan cheese is tasty!
Be creative and try a few of your own ideas at home! Serve with Trader Joe's Blue Corn Tortilla Chips, Vegetable Root Chips or Red Bliss Potato Chips.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sides:
Sprouted fully cooked brown rice mixed with Trader Joe's Chunky Salsa is a quick Spanish rice. Follow package directions for the rice and then stir in some salsa. Serve it with Grilled chicken strips in plain or the mesquite Smoked Turkey Breast.
You can also add grilled vegetable Bruschetta instead of salsa and serve it with the Balsamic and Rosemary Grilled Chicken Strips or with some Baked Salmon.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Wild & Basmati pilaf mixed with Fire Roasted Peppers is an attractive and flavorful side. Add a bit of garlic and chopped shallot along with any seasoning of your choice.
Trader Joe's Rice Pasta & Cheddar cooked and tossed with steamed broccoli is also a tasty treat. You can add left over cooked ham or smoked turkey.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Desserts:
Trader Joe's Flourless Chocolate Cake sliced in ½ lengthwise and filled with whipped cream and chilled is also great. I also use the Mordello Cherries strain the cherries and save the juice. As there may be a pit or two. I carefully crush them with a fork on a plate to make sure. Put the juice into a sauce pan and simmer until it is reduced by ½. Allow to cool. Mix the cooled juice with the cherries in a bowl.
Cut the cake into wedges top with ice cream or whip cream add the cherries and serve. We served it with Whip Cream and Sliced Strawberries!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Treader Joe's Gluten Free Ginger Snaps can be crushed up into crumbs and be mixed with butter and a bit of sugar foe a quick pie crust and filled with Lemon or Mango Tangerine Sorbet. Or the Mango Vanilla or Raspberry Vanilla Ice cream or Soy Creamy Organic Vanilla frozen ice cream. You can also use my " No Bake Pumplin Souffle" as a filling for the Guten Free Ginger Snap Crust!
For the crust you will need:
1-1/2 cups of crushed Gluten Free Gingersnaps
1/3 cup melted butter
3 tablespoons of sugar
Mix the sugar and crumbs in a bowl drizzle the melted butter over this and blend with a fork. Using the fork press this into the bottom and sides of a 9 inch pie pan. Saving a bit to sprinkle on top. Fill with the filling of your choice and sprinkle with remaining crumbs. Chill 15 minutes til firm and serve with the filling of your choice. If you are dairy intolerant check the labels and use a non non-dairy margarine.
No Bake Pumpkin Souffle':
2 Cups Canned Plain Pumpkin (NOT the Pumpkin pie pre-mixed pumpkin)
6-8 Packets of Stevia OR 1/3 cup of sugar
3 Teaspoons of Ground Cinnamon
Zest of one orange
3 Teaspoons of Gluten Free Vanilla
1 Cup Ricotta Cheese Gluten Free
Blend Stevia or Sugar with pumpkin with orange zest, cinnamon and vanilla stir well.
Fold in ricotta cheese. Chill 4 hours or BEST RESULTS CHILL OVERNIGHT
Spoon into Ginger Snap crust and chill another 15 minutes. Serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Cream Brulee in Chocolate Cups topped with a Trader Joe's 70% Belgian Dark Chocolate Seashell is a fast and elegant dessert!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Sparkling Juice Beverages Blueberry, Cranberry, Pomegranate served in a tall glass with a small scoop of Trader Joe's Sorbet in “Chocolate, Lemon or Mango Tangerine” floating in the glass is another elegant and simple dessert or beverage. Use a melon baller to make small round balls and freeze on a tray or sheet till firm. Fill the glass 2/3 of the way full and add 3-4 of the balls just before serving. You can also use champagne!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quick and Easy Dinners:
Trader Joe's ready to salads mixed (Do not eat the crutons) with a cheese or grilled chicken strips of your choice, or smoked salmon.
Serve with a soup Trader Joe's “Butternut Squash, Chicken Chili with Beans, Garden Patch Vegetable Soup or Creamy Tomato Soup.
Serve with a Lundberg “Brown Rice Cake or Rice Crackers”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Blue Corn Tortilla Nachos use the cheese of your choice of Grilled Chicken Strips in plain serve with “Black Bean and Corn Salsa, Chicken and Bean Chili add Guacamole” and dinner is served!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Instant Rice Noodle Soup “Roasted Garlic or Spring Onion”
With sautéed spinach or broccoli, add some “Applegate Farms sliced meat of your choice or some leftover cooked Salmon, vegetables or meats or a hard boiled sliced egg.
Copyright Estelle ETC Design 2009
Estelle's Holiday Recipes with Trader Joe’s...
Based on the CURRENT GLUTEN FREE LIST! As of 11/05/09
BE SURE TO READ ALL LABELS AS WELL!!!!!!!
Appetizers:
Trader Joe's Polenta sliced thin ¼ inch rounds and lightly fried til crispy in a light vegetable oil. Can be topped with cooked chicken sausage, mozzarella and sun dried tomatoes in olive oil and put under the broiler until the cheese just melts. artichoke hearts, olive tapanade, sautéed mushrooms and Trader Joe's Organic Marinara sauce are also good.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Applegate Farms Sliced Turkey:
Soft Cheese (cream or a GF spread softened just a tad) or Boursin Herbed Cheese Spread, Celery Sticks, Chopped Cold Spinach, Slivered Almonds
Carefully open the meat of your choice and pat dry with a clean paper towel.
Spread with the soft cheese add a few thin slices of celery, or the cooled chopped spinach or slivered almonds. Roll into a log shape and place on a plate. Repeat with all the meat and set plate in fridge for 10-15 minutes until they are firm.
Using a sharp knife slice into ½ rounds…serve plain or on top of a GF Cracker!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Crinkle Potato wedges can be lightly sprayed with a vegetable or olive oil and baked until just crispy and topped with sour cream and chives, also sour cream and caviar, cheddar cheese, or a bit of smoked salmon. Spinach dip on top sprinkled with parmesan cheese is tasty!
Be creative and try a few of your own ideas at home! Serve with Trader Joe's Blue Corn Tortilla Chips, Vegetable Root Chips or Red Bliss Potato Chips.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sides:
Sprouted fully cooked brown rice mixed with Trader Joe's Chunky Salsa is a quick Spanish rice. Follow package directions for the rice and then stir in some salsa. Serve it with Grilled chicken strips in plain or the mesquite Smoked Turkey Breast.
You can also add grilled vegetable Bruschetta instead of salsa and serve it with the Balsamic and Rosemary Grilled Chicken Strips or with some Baked Salmon.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Wild & Basmati pilaf mixed with Fire Roasted Peppers is an attractive and flavorful side. Add a bit of garlic and chopped shallot along with any seasoning of your choice.
Trader Joe's Rice Pasta & Cheddar cooked and tossed with steamed broccoli is also a tasty treat. You can add left over cooked ham or smoked turkey.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Desserts:
Trader Joe's Flourless Chocolate Cake sliced in ½ lengthwise and filled with whipped cream and chilled is also great. I also use the Mordello Cherries strain the cherries and save the juice. As there may be a pit or two. I carefully crush them with a fork on a plate to make sure. Put the juice into a sauce pan and simmer until it is reduced by ½. Allow to cool. Mix the cooled juice with the cherries in a bowl.
Cut the cake into wedges top with ice cream or whip cream add the cherries and serve. We served it with Whip Cream and Sliced Strawberries!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Treader Joe's Gluten Free Ginger Snaps can be crushed up into crumbs and be mixed with butter and a bit of sugar foe a quick pie crust and filled with Lemon or Mango Tangerine Sorbet. Or the Mango Vanilla or Raspberry Vanilla Ice cream or Soy Creamy Organic Vanilla frozen ice cream. You can also use my " No Bake Pumplin Souffle" as a filling for the Guten Free Ginger Snap Crust!
For the crust you will need:
1-1/2 cups of crushed Gluten Free Gingersnaps
1/3 cup melted butter
3 tablespoons of sugar
Mix the sugar and crumbs in a bowl drizzle the melted butter over this and blend with a fork. Using the fork press this into the bottom and sides of a 9 inch pie pan. Saving a bit to sprinkle on top. Fill with the filling of your choice and sprinkle with remaining crumbs. Chill 15 minutes til firm and serve with the filling of your choice. If you are dairy intolerant check the labels and use a non non-dairy margarine.
No Bake Pumpkin Souffle':
2 Cups Canned Plain Pumpkin (NOT the Pumpkin pie pre-mixed pumpkin)
6-8 Packets of Stevia OR 1/3 cup of sugar
3 Teaspoons of Ground Cinnamon
Zest of one orange
3 Teaspoons of Gluten Free Vanilla
1 Cup Ricotta Cheese Gluten Free
Blend Stevia or Sugar with pumpkin with orange zest, cinnamon and vanilla stir well.
Fold in ricotta cheese. Chill 4 hours or BEST RESULTS CHILL OVERNIGHT
Spoon into Ginger Snap crust and chill another 15 minutes. Serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Cream Brulee in Chocolate Cups topped with a Trader Joe's 70% Belgian Dark Chocolate Seashell is a fast and elegant dessert!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Sparkling Juice Beverages Blueberry, Cranberry, Pomegranate served in a tall glass with a small scoop of Trader Joe's Sorbet in “Chocolate, Lemon or Mango Tangerine” floating in the glass is another elegant and simple dessert or beverage. Use a melon baller to make small round balls and freeze on a tray or sheet till firm. Fill the glass 2/3 of the way full and add 3-4 of the balls just before serving. You can also use champagne!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quick and Easy Dinners:
Trader Joe's ready to salads mixed (Do not eat the crutons) with a cheese or grilled chicken strips of your choice, or smoked salmon.
Serve with a soup Trader Joe's “Butternut Squash, Chicken Chili with Beans, Garden Patch Vegetable Soup or Creamy Tomato Soup.
Serve with a Lundberg “Brown Rice Cake or Rice Crackers”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Blue Corn Tortilla Nachos use the cheese of your choice of Grilled Chicken Strips in plain serve with “Black Bean and Corn Salsa, Chicken and Bean Chili add Guacamole” and dinner is served!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Trader Joe's Instant Rice Noodle Soup “Roasted Garlic or Spring Onion”
With sautéed spinach or broccoli, add some “Applegate Farms sliced meat of your choice or some leftover cooked Salmon, vegetables or meats or a hard boiled sliced egg.
Copyright Estelle ETC Design 2009
Thursday, November 26, 2009
Thanksgiving!
Thanksgiving it can be a Gluten Free dream or nightmare!
For many many years I have always done the turkey...Aarons Glatt Kosher FRESH turkey from Trader Joe's is the only turkey I use.I make a clarified herb infused butter and blend that with a white wine reduction infused with garlic and shallots. This I inject into the turkey so that it is self basting.
Then it is the stuffing....chopping up everything takes 2/3 of your adult life! Then I had an "epiphany" the salad bar has everything I need! Already prepped and I can buy just what I need!!! Wa-La so I called my local Whole Foods and asked what time they open and when they put out the salad bar. I went first thing and bought all I needed by the pound..all sliced washed and partially chopped or sliced. That saves me 2 hours in the kitchen. I buy a Gluten free bread a rice or a tapioca loaf and slice it into cubes. Then dry it out in the oven.
I mix all the chopped vegetables and the stuffing and add some extra secret ingredients and stuff the turkey.
It is fantastic! I also make a gravy with cornstarch as the thickener for the gravy. I reserve a bit of the white wine reduction that I infused with garlic and shallots to add to the gravy.
Another Fabulous Thanksgiving...Gluten Free and delicious.
Estelle
For many many years I have always done the turkey...Aarons Glatt Kosher FRESH turkey from Trader Joe's is the only turkey I use.I make a clarified herb infused butter and blend that with a white wine reduction infused with garlic and shallots. This I inject into the turkey so that it is self basting.
Then it is the stuffing....chopping up everything takes 2/3 of your adult life! Then I had an "epiphany" the salad bar has everything I need! Already prepped and I can buy just what I need!!! Wa-La so I called my local Whole Foods and asked what time they open and when they put out the salad bar. I went first thing and bought all I needed by the pound..all sliced washed and partially chopped or sliced. That saves me 2 hours in the kitchen. I buy a Gluten free bread a rice or a tapioca loaf and slice it into cubes. Then dry it out in the oven.
I mix all the chopped vegetables and the stuffing and add some extra secret ingredients and stuff the turkey.
It is fantastic! I also make a gravy with cornstarch as the thickener for the gravy. I reserve a bit of the white wine reduction that I infused with garlic and shallots to add to the gravy.
Another Fabulous Thanksgiving...Gluten Free and delicious.
Estelle
Friday, July 10, 2009
The First Salad
The first harvest of lettuce was made this week...It was tasty. Butter leaf lettuce mixed with romaine and a bit of cheese and some roasted turkey. By next week I am hoping to harvest a bit of basil to mix with the lettuce adding a touch of olive oil and balsamic vinegar. Which is naturally Gluten Free!
Salad Dressing Recipe:
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Teaspoon each
Oregano, Basil and Rosemary ground well. If using fresh reduce the amount to 1/2 as the flavor is more intense than dried.
You can add some cold sliced hard-boiled egg, left over cooked meat, cheese and garbanzo beans.
Enjoy!
Salad Dressing Recipe:
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Teaspoon each
Oregano, Basil and Rosemary ground well. If using fresh reduce the amount to 1/2 as the flavor is more intense than dried.
You can add some cold sliced hard-boiled egg, left over cooked meat, cheese and garbanzo beans.
Enjoy!
Wednesday, July 1, 2009
Les Jardin
The garden is growing well. I can see the tomatoes starting to grow on the vines....
There is nothing finer than a real tomato with flavor.
By itself with a bit of sea salt, on a burger, or with olive oil, spices and fresh mozzarella and basil.
The next meal we are cooking is the foods of Spain. Hopefully the tomatoes will be ready! Everyone is so excited about the fact I am growing 4 types of tomatoes that I had to go and buy some more plants.
I also planted shallots, zucchini, pumpkins, walla-walla sweet onions, carrots, green beans, peas, popcorn, sweet corn, sunflowers, watermelon, butternut squash and soon 3 types of potatoes.
I love zucchini sauteed in a bit of butter then scrambled with eggs topped with Parmesan cheese and fresh tomatoes on the side.
This is a fantastic summer treat. If you can not grow your own stop by a farmers market and pick them up and make it at home.
You can also add spinach if you are not a zucchini fan.
There is nothing finer than a real tomato with flavor.
By itself with a bit of sea salt, on a burger, or with olive oil, spices and fresh mozzarella and basil.
The next meal we are cooking is the foods of Spain. Hopefully the tomatoes will be ready! Everyone is so excited about the fact I am growing 4 types of tomatoes that I had to go and buy some more plants.
I also planted shallots, zucchini, pumpkins, walla-walla sweet onions, carrots, green beans, peas, popcorn, sweet corn, sunflowers, watermelon, butternut squash and soon 3 types of potatoes.
I love zucchini sauteed in a bit of butter then scrambled with eggs topped with Parmesan cheese and fresh tomatoes on the side.
This is a fantastic summer treat. If you can not grow your own stop by a farmers market and pick them up and make it at home.
You can also add spinach if you are not a zucchini fan.
Wednesday, June 24, 2009
Tandoori Fried Rice
This dish has been on my mind for awhile. I remember the very first time I ever had Chinese fried rice. I was 3 or 4 I remember the vegetables, chicken and rice.
I fell in love with that dish instantly and to this day Chinese food is my favorite.
Indian food is also one I just love. So I thought "Tandoori Fried Rice".
So after cooking the Indian dinner for 14 I realized I would have some left over tandoori chicken. So I made this dish tonight and it was fantastic!
1 Teaspoon of curry powder mixed with 1 Tablespoon of water
2 Eggs
2 Cups cooked and cooled Basmati rice
2 Cups fresh or frozen vegetables ( I used some frozen mixed vegetables, green beans, yellow bell pepper and zucchini )
2 Cups leftover Tandoori chicken
1-2 Tablespoons Tandoori Paste mixed with 4 tablespoons of water.
Beat the eggs and add the curry water. Set aside.
Add 3 tablespoons vegetable or olive oil to a pan and heat on med. till hot
Pour in egg and scramble til done add vegetables and cook till they are almost done 3-5 minutes.
Add rice and chicken stir well and drizzle the tandoori paste and water over everything.
Cover and turn heat off let sit 3-5 minutes.
Stir and serve
Copyright ETC 2009
I fell in love with that dish instantly and to this day Chinese food is my favorite.
Indian food is also one I just love. So I thought "Tandoori Fried Rice".
So after cooking the Indian dinner for 14 I realized I would have some left over tandoori chicken. So I made this dish tonight and it was fantastic!
1 Teaspoon of curry powder mixed with 1 Tablespoon of water
2 Eggs
2 Cups cooked and cooled Basmati rice
2 Cups fresh or frozen vegetables ( I used some frozen mixed vegetables, green beans, yellow bell pepper and zucchini )
2 Cups leftover Tandoori chicken
1-2 Tablespoons Tandoori Paste mixed with 4 tablespoons of water.
Beat the eggs and add the curry water. Set aside.
Add 3 tablespoons vegetable or olive oil to a pan and heat on med. till hot
Pour in egg and scramble til done add vegetables and cook till they are almost done 3-5 minutes.
Add rice and chicken stir well and drizzle the tandoori paste and water over everything.
Cover and turn heat off let sit 3-5 minutes.
Stir and serve
Copyright ETC 2009
Thursday, June 18, 2009
Sharing
Sometimes the simple things in life are best shared...especially with someone who has not had the experience.
This was the case when I was shopping for the things I needed to cook the Indian dinner for 18 this weekend.
While I was shopping "Devon" I was approached by six young students they had driven from another state and were exploring the city.
"Excuse me" one of the girls asked. " Do you know anything about this street?" Well it was their lucky, lucky, lucky day!
I took them to my favorite Indian sweet shop where. I told the shopkeeper..."these people have spent their whole lives never having Carrot Halva, White Rossagollas and Gulab Jamun!"
The next thing they knew he had prepared a plate with a sample for them to try.
They loved all of the treats that he so generously gave them. Well I said I am going up the street as I have quite a bit of shopping to do.
They also had a list of questions as they were doing a research project. So as we walked they asked me the questions on the list as we walked up the street.
Next we went in to the grocery store...where we met my friend Hero...I explained to him about the students. I asked if I could give him some things from the store to try. "Sure, Estelle", he said so I started with a package of Butter Naan, Tamarind Juice, some Chaat, a fresh Mango and a fresh Pineapple.
Hero brought a bag over so that they could put all their items in it. They were so thrilled, surprised and grateful for this whole experience. It was a delight to be able to share this with them. Share something you love with some one who has not tried it before.
Try something new yourself. "Life is a banquet so share what is on your side of the table"
This was the case when I was shopping for the things I needed to cook the Indian dinner for 18 this weekend.
While I was shopping "Devon" I was approached by six young students they had driven from another state and were exploring the city.
"Excuse me" one of the girls asked. " Do you know anything about this street?" Well it was their lucky, lucky, lucky day!
I took them to my favorite Indian sweet shop where. I told the shopkeeper..."these people have spent their whole lives never having Carrot Halva, White Rossagollas and Gulab Jamun!"
The next thing they knew he had prepared a plate with a sample for them to try.
They loved all of the treats that he so generously gave them. Well I said I am going up the street as I have quite a bit of shopping to do.
They also had a list of questions as they were doing a research project. So as we walked they asked me the questions on the list as we walked up the street.
Next we went in to the grocery store...where we met my friend Hero...I explained to him about the students. I asked if I could give him some things from the store to try. "Sure, Estelle", he said so I started with a package of Butter Naan, Tamarind Juice, some Chaat, a fresh Mango and a fresh Pineapple.
Hero brought a bag over so that they could put all their items in it. They were so thrilled, surprised and grateful for this whole experience. It was a delight to be able to share this with them. Share something you love with some one who has not tried it before.
Try something new yourself. "Life is a banquet so share what is on your side of the table"
Thursday, June 4, 2009
Faux Cheese Cake
Faux Cheesecake,
I created this simple dessert for the summer...something light yet with flavor.
The man loves "Raspberry Coulis" as Summer approaches and there are fresh berries I decided to make him something that would taste decadent yet be light and worthy of raspberry coulis.
So I bought two large containers of a Gluten Free Vanilla Yogurt.
Lined the colander with 3 large coffee filters and poured in the yogurt. Set the colander on a plate put it back in the fridge and let it drain for 3 hours. Then I carefully removed the yogurt which is now quite a bit thicker. Stirred in 1 tablespoons of Neilsen-Massey Vanilla and 1 tablespoon of Neilsen-Massey Vanilla Bean Paste and put it back in the fridge.
For the raspberry Coulis I used a jar of Robert Rothchild's Seedless Raspberry Preserves. This brand is Gluten Free and they have won numerous awards for their outstanding products.
To serve it I put the yogurt ( Faux Cheese Cake ) in a bowl and spooned several tablespoons of the preserves over the top.
This was a huge hit...The Man was delighted with this healthy tasty dessert...."This taste like Cheesecake", he said.
I will have to wait until the fresh raspberrys are out in a few more weeks to make him a fresh batch of raspberry coulis to enjoy with his Faux Cheesecake.
copyright ETC.2009
I created this simple dessert for the summer...something light yet with flavor.
The man loves "Raspberry Coulis" as Summer approaches and there are fresh berries I decided to make him something that would taste decadent yet be light and worthy of raspberry coulis.
So I bought two large containers of a Gluten Free Vanilla Yogurt.
Lined the colander with 3 large coffee filters and poured in the yogurt. Set the colander on a plate put it back in the fridge and let it drain for 3 hours. Then I carefully removed the yogurt which is now quite a bit thicker. Stirred in 1 tablespoons of Neilsen-Massey Vanilla and 1 tablespoon of Neilsen-Massey Vanilla Bean Paste and put it back in the fridge.
For the raspberry Coulis I used a jar of Robert Rothchild's Seedless Raspberry Preserves. This brand is Gluten Free and they have won numerous awards for their outstanding products.
To serve it I put the yogurt ( Faux Cheese Cake ) in a bowl and spooned several tablespoons of the preserves over the top.
This was a huge hit...The Man was delighted with this healthy tasty dessert...."This taste like Cheesecake", he said.
I will have to wait until the fresh raspberrys are out in a few more weeks to make him a fresh batch of raspberry coulis to enjoy with his Faux Cheesecake.
copyright ETC.2009
Tuesday, May 5, 2009
Harvesting The Gluten Free Outdoors
The French have used candied violets as decorations on cakes for hundreds of years. The sugared petals offer a subtle flavor and a stunning color that
some French chefs create special desserts to feature the crystallized flowers. The Candied Violets are an expensive item to buy. At $83.00 a pound they are a expensive yet elegant garnish.
When out at the country this weekend I noticed hundreds of Wild Violets. I made sure that they were the edible variety and asked the man to make sure they had never been sprayed with anything. They were organic and stunning...perfect for making Candied Violets. The man helped me pick them. It is best to pick in shifts so that the ones you just made can set up and start drying. Then go and pick some more. It is a time consuming project. Yet I have made enough to give some as gifts to my friend that make exquisite desserts. I will use them this year on cupcakes, cakes and ice cream. Tres Tres Bon!
some French chefs create special desserts to feature the crystallized flowers. The Candied Violets are an expensive item to buy. At $83.00 a pound they are a expensive yet elegant garnish.
When out at the country this weekend I noticed hundreds of Wild Violets. I made sure that they were the edible variety and asked the man to make sure they had never been sprayed with anything. They were organic and stunning...perfect for making Candied Violets. The man helped me pick them. It is best to pick in shifts so that the ones you just made can set up and start drying. Then go and pick some more. It is a time consuming project. Yet I have made enough to give some as gifts to my friend that make exquisite desserts. I will use them this year on cupcakes, cakes and ice cream. Tres Tres Bon!
Tuesday, April 7, 2009
Settled
I have just moved into a larger space with a big kitchen. I have unpacked all 5 sets of dishes and all the pots and pans! I will have some new post later in a week or so.
Estelle
Estelle
Thursday, March 5, 2009
Pheasant Pot Pie
Pheasant is the meat I have been challenged to cook. The "hunter" delivered the cleaned and dressed pheasants with the challenge see what you can do with these Miss. Chandler.
So I did some research and by the time the pheasants were delivered I had some ideas.
Pot Pie sounded like a nice tasty dish...so that is where I started.
I gently boiled the pheasant breast in water and white wine with a finely minced shallot and a bit of garlic.
Removed the breast allowed them to cool then cut them into small pieces. Reduced the stock by half.
Made up a batch of Gluten Free pie crust.
Mixed the cooked pheasant with some peas, carrots, celery, corn and green beans. Mixed the reduction with some cornstarch to thicken it into a rich gravy. Blended these all up and put them into the pie crust lined pan.
Then I decided to garnish the top of the pies with a Japanese design of fish swimming.
Across the top of the pie...the "hunter's" response why Miss. Chandler may I have some more.
I feel more pheasant's will be coming my way.
So I did some research and by the time the pheasants were delivered I had some ideas.
Pot Pie sounded like a nice tasty dish...so that is where I started.
I gently boiled the pheasant breast in water and white wine with a finely minced shallot and a bit of garlic.
Removed the breast allowed them to cool then cut them into small pieces. Reduced the stock by half.
Made up a batch of Gluten Free pie crust.
Mixed the cooked pheasant with some peas, carrots, celery, corn and green beans. Mixed the reduction with some cornstarch to thicken it into a rich gravy. Blended these all up and put them into the pie crust lined pan.
Then I decided to garnish the top of the pies with a Japanese design of fish swimming.
Across the top of the pie...the "hunter's" response why Miss. Chandler may I have some more.
I feel more pheasant's will be coming my way.
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