Pickled Garlic

One of my constant staples in this house is pickled garlic. I love to go to Costco and buy the huge bag of pre-peeled garlic cloves. I only use these when I am canning, because when I cook I prefer to peel and mince fresh.

But look at this baby. It is even better when you rip it open and take a big whif. Yum. I love garlic!
So here is how I go about making mine pickled... available for eating right out of the jar without the spicy garlic harsh after taste. Try them, they are addicting.

1/2 cup white wine vinegar

1/2 cup dry white wine

1 small dried chile pepper (you can omit if you don't like spice)

1 small thyme sprig

1 small rosemary sprig

1 small bay leaf

10 black peppercorns

2 teaspoons sugar or you can use agave nectar

1/2 teaspoon sea salt

1 cup peeled fresh garlic cloves

Put all of the ingredients except the garlic into a nonreactive saucepan.

Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic.

Return the contents to a boil, then cover the pan, and remove it from the heat. Let it stand at room temperature for 24 hours. I know I know... you don't want to wait. The thought of leaving it out on your stove overnight is bugging you. Do it. It makes all the difference.

Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.

Store the jar in the refrigerator.

The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.
I use this in pasta salad, bruschetta, salads, sandwiches etc...

Baked Falafel Gluten Free

I feel like I am at a turning point in my life. My last child will be graduating high school in a matter of Months. That equals 5 kids grown. We love them all dearly but we are also looking forward to watching all of them grow into adulthood. For so many years we have had to have a large home so that everyone will have rooms. Now it will mean we only need one room. Soon we can actually get a loft or something trendy!  The dream of us buying a catmaran yacht is getting closer. Wow how time flies! Don't worry, I will be adjusting my cooking quantities, but I will still be cooking. Cooking is like breathing to me. It must be done!

Tonight my husband had to work late. Husband gone = no meat! Time for Falafel! I opted for baking the falafel tonight because we are all trying to reduce our calories. This recipe was so good. I am going to bake it from now on. I wish I had doubled the recipe because there were no leftovers.

Gluten Free Falafel

3 carrots, peeled

16 oz can of garbanzo beans, drained, rinsed and dried (or you can use fresh that have been soaked overnight ... drained and rinsed too.)

1/4 cup fresh mint

1/4 cup fresh parsley

2 cloves garlic

2 tbsp olive oil

1 tbsp fresh lemon juice

1 tsp sriracha

1 tsp cumin

1 tsp coriander

1/2 tsp salt

1.5 tablespoons chickpea flour

Preheat the oven to 375 degrees. Cover the top of a baking sheet with parchment paper.
Shred the carrots. I did this in my food processor and then transfered to a bowl.

Add the next ten ingredients to the bowl of the food processor using the blade attachement...

process until all the ingredients come together, but mixture is not completely smooth.

Add the chickpea mixture to the carrots and stir to combine. Mix in the chickpea flour until it is incorporated into mixture. 

Roll the mixture, a few tablespoons at a time, into 16 balls and line up on the baking sheet.

Bake in the oven for about 7 minutes  and then rotate the falafel so it browns on each side. Bake for another 7 minutes.  I spent the baking time chopping fresh veggies.

A lot of the time falafel is served with a creamy dressing. I opted to use my healthy italian salad dressing that I made from scratch. It was scrumptious!

Serve the falafel in a couple of lettuce leaves or with homemade gluten free pita bread, topped with some chopped tomato and some red peppers and cucumbers.

Drizzle the dressing on top and serve. Taylor snagged my camera and got her token "Tots" picture. You will see Tots from time to time in the background hoping for table scraps. Tots is Taylor's Pomeranian.

Vigiluccis Italian Gluten Free Review

As some of you have read, we have a house guest. Our other "daughter" Doris is from Italy. She is staying with us until the 1st of the Year. Her family just flew here from Milan Italy and we met them for the first time. So we all met up at Vigiluccis located at 2943 State Street in Carlsbad California. A classic Italian Restaurant that sticks to authentic Italian Cuisine. It really felt like I was in Italy. Eating wonderful food and being surrounded by a table of Italians!

Besides the wide variety of naturally gluten free menu items they have, we were so excited to learn they have a gluten free pasta menu!

Randy and Taylor both ordered appetizers. I was saving room for my meal. Randy got the Carpaccio di Manzo which is thinly sliced raw filet mignon topped with olive oil, lemon juice, capers and shallots. Taylor and him both enjoyed it very much.

Taylor got the Polenta e Gamberi appetizer which is Jumbo Prawns sauteed with diced tomatoes and served with Crispy Polenta. She loved it.

 

Randy ordered us a nice petite syrah to start off the meal.

For the main course, Randy ordered Cioppino which is mussels, clams, prawns, scallops, lobster, catch of the day in a zesty garlic tomato sauce and GF pasta. He loved it.

Taylor had a hard time deciding. The waiter was very kind and patient with her. She finally ordered Chicken Marsala, because she loves my Chicken Saltimbocca and I told her it was similar, served with gluten free penne pasta and vegetables.

I ordered ricotta ravioli with pesto sauce. Yum.

We were all very impressed with our meal. The wonderful food surrounded by people speaking fluent italian really made my night! We finished with food and the kids were ready to go out on the town.

Doris’ Cousin and boyfriend, My daughter Taylor, Doris and Josh.

Garlic Dill Salmon

I love Salmon. I used to think I hated it. But all these years I realized I just had not had wild salmon. There is a huge difference. Taste and texture... completely different.

I was surfing foodbuzz the other day and found a beautiful post for Garlic Dill Salmon. This is a adapted from laphemmephoodie. Healthy and delicious!

I went over to one of my girlfriends today to cook dinner. She has an electric stovetop. I have not cooked with electric in forever. It always amazes me the difference it makes. Not that you can't cook amazing things on an electric stove. I know many who do. I am just so used to a gas stove that it really made cooking tonight a challenge for me. Nothing like being out of your element... it can make you second guess your cooking ability.

My friend set a lovely table,

and she was my sous chef for the evening. We had a simple meal. Caprese appetizers, Loaded Mashed Potatoes, Garlic Dill Salmon, Orange Dreamscicle Cookies. All Gluten-Free!
I made a few errors in making this dish, but it still turned out. I think if I do it again I would add capers.

Garlic Dill Salmon

4 6-8 ounce salmon fillets (with skin on)
1/2 of a lemon, juiced (about 4 or 5 tbsp)
2-3 tsp dill
2 tsp prepared minced garlic
1 tsp lemon pepper seasoning
3-4 tbsp butter, melted
2 tablespoons minced pistachios (I process mine in the food processor)
salt/pepper for seasoning

DIRECTIONS:
Melt butter. Stir in lemon juice, dill, garlic, and seasonings together. Add in pistachios if desired. Brush the buttery mixture on the top of the salmon fillets.

Preheat the oven to 475 degrees F. Place ¼ cup white wine at the bottom of a baking dish. Place the salmon in the baking dish. Brush the mixture on the top of the salmon fillets. Roast for about 12-15 minutes, depending on thickness.
Yields: 4 servings

Caprese Appetizer

I was going for finger food tonight. I got some great cappiello small mozzerella balls at the deli. Instantly my mind went to tomatoes, garlic and basil. Add a little balsamic and you have the perfect healthy appetizer. I always keep pickled garlic in the fridge. My girlfriend got me a flat of mason jars so I can't wait to make a bunch more pickled garlic! I put it in everything from salad, to bread to anything savory. yum.

Back to my caprese appetizer. Quick, easy, yummy...

Cherry tomatoes cut in half
mozzerella balls
pickled garlic
basil
balsamic
Toothpicks

Add mozzerella, tomatoes, pickled garlic sliced, add balsamic. Toss tomatoes and cheese and garlic a few times in the balsamic. With a toothpick add a tomato half, cheese, slice of pickled garlic and a basil leaf. Tada! Easy Peasy! It makes a nice garnish on the plate too. =)

Gluten-Free Orange Creamsicle Cookies

I am always looking for a way to combine my citrus trees into a recipe. The Orange tree in my backyard only produces Oranges from December to March. My friend however, has a huge Orange tree in her backyard that is ready for harvest. We are going over to play cards tonight and I like to bake. Tonight I am going to do some gluten free cookies. I love the flavor of orange sherbet mixed with vanilla. So I am going for that flavor with the cookies.
Gluten-Free Orange Creamsicle Cookies

2 1/2 cups all purpose gluten free flour
1 tsp xanthan gum (omit if your gluten free flour blend already has xanthan gum)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Gluten Free White Chocolate Chips
Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, xanthan gum and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Push down to flatten cookies;  Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump.

Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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Loaded Mashed Potatoes

Potatoes are a staple in our home. When all else fails it is nice to know I can throw some potatoes in and have the perfect comfort food. Tonight I made some loaded mashed potatoes that were divine. I could eat them 24/7 and be the happiest camper. My waistline would complain though. That is what I love about Saturday. It is a day off for me, to not think about calories and just focus on boosting my metabolism =) ... or at least that is what I tell myself. You gotta try these potatoes. Yummy!

3 cups mashed potatoes (around 4 large baking potatoes)
1/4 cup whipping cream
1/2 cup (4 ounces) package cream cheese, softened
2 TBSP Butter
1 tbsp garlic
1 tsp parsley
1 teaspoon sea salt
1 cup shredded parmesan cheese
optional: 4 slices bacon crispy cooked and crumbled (or use 1/4 cup baco's for vegetarian version)

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Melt butter over low heat. Add garlic and saute for 2 minutes on medium heat. Add whipping cream, cream cheese, parsley,and salt. Add potatoes and cream mixture to your kitchenaid and beat at a medium-high speed until nice and creamy.

Option 1: Add Cheese and  optional Bacon Bits and mix until fully incorporated. Spoon into a pastry bag or a ziplock bag that has a decorative end attached. Onto a parchment paper covered baking sheet that is also sprayed, decoratively pipe the potatoes. bake for 20 minutes unconvered. Carefully use a spatula to remove potatoes and place on the plate.

Option 2: Or you can just spoon it into a baking dish that has been sprayed with cooking spray. Top with cheese and optional baco's. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts. We opted for this version tonight.

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My try at Hubert Keller's Lettuce Wraps

My husband says I need to have a glass of wine because apparently I have been too cranky. Gotta love how he is always keeping it real with me. I have felt like I am in a good mood, but I am focused on my kitchen. I think he gets jealous of my kitchenaid.

As you know I met Hubert Keller a week ago at his restaurant Fleur. If you missed that post, you can read about it here. I had these amazing lettuce wraps that were simple, yet scrumptious. The perfect thing to make on a weekend.

I have all the ingredients to make Hubert Keller's lettuce wraps, I just have to try to remember what he put in that sauce! It was mildly spicy and a little sweet.
Above is a picture of his lettuce wraps... I forgot to take a picture before I ate the first one:

I worked on the sauce, but didn't get it quite right. It was close though. Everyone liked it, EVEN JORDAN!!!  They are light and healthy and refreshing. Here is what I used.

NOTE:  YOU WILL NEED TO REFRIDGERATE THE SAUCE FOR ONE OUR MINIMUM BEFORE SERVING.

1 large head of Romaine Lettuce, washed and peeled into leaf servings.
For the sauce:
1 tsp Agave nectar (you can substitute sugar)
1/2 lime juiced
1/4 cup sesame oil
1/4 cup olive oil
1/4 cup rice wine vinegar
1/2 tsp salt
1/4 tsp pepper
1/3 cup cilantro chopped
10 mint leaves chopped
red habenero slivers (optional for those of us that want heat.)

Combine all ingredients except for the habenro into the blender and blend until smooth.
Refridgerate for one hour.

For the Filling:
1 tsp agave nectar (you can substitute sugar)
1 tsp salt
1/4 tsp pepper
1 cup chopped Cilantro Seperated into 1/4 cup and 3/4 cup.
1 Lime (juiced)
20 Mint leaves seperated into two sets of 10 mint leaves. Sliced.
1 TBSP Olive oil
1 lb Chicken
2 Carrots sliced into batons

Chop the chicken into cubes and set aside.
In a Blender combine agave, salt, pepper, 3/4 cup cilantro, lime juice, 10 mint leaves, 1/4 cup olive oil. Blend until saucy.  Pour the marinade over the chicken and let sit for 10 minutes.  Pour chicken into a large saucepan and cook until cooked through over medium heat.

Slice the carrots into batons. My daughter was helping me and so we didn't quite get batons, but close enough.  I enjoy that she is learning.

Top lettuce with cooked chicken, carrot batons, mint, cilantro, and use a spoon to drizzle serving sauce over the wrap.

Ok, mine don't look as good, I was in a hurry to feed my family. But they taste pretty darn close! Hubert I am more than willing to have you show me how you make yours. =)

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Healthy Italian Salad dressing

I make my own Italian Salad dressing. I know you can buy it for cheap. But I just like to make everything from scratch. This is healthy and can be served on all salad veggies, or you can put it on pasta salad as well too. I love making it at home because I am guaranteed that there is no gluten in the dressing. Fast and easy....

2 cloves garlic, minced
1 tsp dried tarragon
1 tsp dried marjoram
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/2 cup olive oil
2 tbsp red wine vinegar
Preparation:

Combine all the ingredients in a jar with a tight lid. Shake the jar well and let stand for one hour at room temperature, then chill. Shake well before serving.

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Gluten-Free Chocolate Sandwich Cookies

Taylor and I were bad today. I think she has mastered the art of procrastinating from me. Don't get me wrong... I am an overachiever in way too many areas. When it is something I love doing, like cooking... I don't procrastinate. When it is work I hate (laundry, cleaning bathrooms, calling back customers etc) I tend to put it off until I have to do it. I could cook and bake for 18 hours a day and be happy as a clam. So instead of doing everything I needed to do today. I spent the day in the kitchen with my daughter. Oh to do what you love and have the money follow. Wouldn't that be perfect? I did get 2 loads of laundry done. My daughter needed to clean and do laundry as well. oops. On a good note; One of the things we made: Gluten-Free Chocolate Sandwich Cookies. We had a blast. The cookies are amazing, but can be time consuming. Perfect thing to do on a fall day with a friend or with your kids.

For the cookies: 2 cups plus 2 tablespoons all-purpose gluten free flour
1 tsp xanthan gum (omit if your gluten free flour has xanthan gum in it already)
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1/4 cup sour cream
3 tablespoons hot water

For the filling:
1 stick unsalted butter, softened

1/2 cup vegetable shortening

3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

To make the cookies:
Preheat oven to 350 degrees.
Sift together flour, cocoa powder, xanthan gum,baking soda, and salt.

With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy.

 Mix in egg, sour cream, and hot water. Reduce speed to low; mix in flour mixture.

Roll out the dough onto a non stick mat (silpat work great) using saran wrap on the top to prevent it sticking to your roller.

cut out circles or shapes of your choice and place them on parchment paper-lined baking sheets or stones. You may find you need to peel them off the non stick sheet to keep the shape.

Bake 12 minutes.

Let cool on parchment on wire racks. I just slide my parchment over to the wire rack.

To make the filling:

While the cookies are baking, Using a mixer, cream the butter and shortening until fluffy.

Beat in the confectioners' sugar and vanilla.

To assemble the cookies:
I use my classic "ghetto pastry bag" a.k.a A large gallon ziplock bag. I cut a small corner off and put about 1 TBSP of the filling on the top of one cookie

and sandwich with another cookie until the filling pushes to the edges of the cookies.

Repeat with remaining pairs of cookies. As always it is a beautiful 75 degree sunny here, so Taylor opted to enjoy hers outside.

She also enjoyed dunking them in her milk. 

yum

Cookies can be kept at room temperature between layers of parchment in airtight containers up to 3 days. You can also freeze them and defrost for later use.
Ok... now I have to make dinner =)

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