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Showing posts from December, 2017

Ring in the New Year with “Good Luck Foods” from Around the Globe

Every holiday has its own traditions and celebratory foods; as we enter a new year, it seems that the world shares the belief that certain foods bring good luck and prosperity. Each culture has a unique spin on these good-luck foods. The wonderful thing is that the availability of ethnic ingredients makes it possible for us to cook traditional dishes here, no matter our country of origin. Coming from a family with one side of Italian heritage and the other side of Polish heritage, traditions were occasionally celebrated side by side. The pig in many countries signifies good luck because hogs cannot look or see behind them without completely turning around, and therefore only look forward. In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins. Tuscans eat lentils with "Cotechino", a large pork sausage. People in Bologna and Modena eat lentils with "Zampone", the sausage mixture stuffed into the

Gluten Free Cookie Recipe

Traveling on a gluten-free diet can be as difficult as getting your kids to eat spinach. The following gluten-free travel snack (in this case a cookie) is easy. Amaretti cookies are crunchy small Italian cookies with a lovely almond flavor. They are an ideal gluten-free cookie because the recipe is free of flour. Almond paste is the foundation of this recipe- be sure to use gluten-free almond paste, some brands contain gluten as a thickener. This is what you will need: 2 8-ounce (225 gram) cans gluten-free almond paste (see tips below) 2 extra-large egg whites 1/2 cup + 1/8 cup (81.33 grams) superfine sugar (see tips) 1/8 teaspoon almond extract 1/8 teaspoon vanilla extract This is what you will do: Preheat oven to 325°F / 163°C Line 2 large baking sheets with parchment paper or a silicone pad. Place almond paste in a food processor and pulse 3 times to break up then add the sugar and pulse until combined. Add egg whites and extract and p

Gluten Free Almond Flour Chocolate Chip Cookies

Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy! Makes 14 cookies 1/4 cup/53g brown sugar, light or dark 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons/28g butter, at room temperature 2 teaspoons vanilla extract 1 large egg 2 cups/191g almond flour, blanched or raw 1/2 cup/85g chocolate chips Preheat the oven to 350F/176C/Gas Mark 4 Lightly grease a baking sheet, or line it with parchment. Combine the brown sugar, baking soda, salt, and butter, and mix until smooth. Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed. Stir in the chocolate chips. Scoop the dough one level tablespoon

Baked Spanish Frittata Recipe - Gluten Free

Recently there was a last minute booking and they wanted a "tapas style" meal. One of the dishes was a Torta/Fritatta Patata. I added Tomatoes to it at the re quest of the client. This is one of OVER 200 recipes in Stay Fit Eat Allergy Free available on Amazon, Smashwords, Barnes &  to mention just a few. Buy yours today in paperback or ebook. Baked Spanish Frittata There is a tapas restaurant in Santa Fe New Mexico called El Farol. It was here I experienced my first Spanish frittata and fell in love with the simplicity of it. It can be eaten hot, cold or room temperature. Great to take on the road or when hiking, even if you are not in the high desert mountains of New Mexico. Serves 4 1/4 cup/60ml extra-virgin olive oil 1 large baking potato, thinly sliced crosswise 1 onion, thinly sliced 2 garlic cloves, minced (optional) 1/2 teaspoon/2ml salt 1/4 teaspoon/1ml black pepper 5 large eggs 1/2 cup/118ml minced parsley 2 sprigs fresh thyme, leaves removed

Apple-Cinnamon Winter Sangria Recipe

Why not a holiday version of Sangria. Apple-Cinnamon Winter Sangria Recipe Serve apple-cinnamon winter sangria at dinner parties throughout the h oliday season for a simple, tasty cocktail. Ingredients: 1/2 cup dried apples 1/2 cup dried cranberries 1/2 cup raisins 6 dried apricots, cut into slivers 1/4 cup brandy 2 tablespoons honey 1/2 vanilla bean, slit lengthwise 1 2 3/4 inch stick cinnamon 1 750 milliliter bottle Rioja red wine or Merlot 2 cups club soda Directions: 1. In a large saucepan stir together the apples, cranberries, raisins, apricots, brandy, honey, vanilla bean, and cinnamon. Cook and stir until mixture comes to a gentle boil. Remove from heat; cool slightly. Stir in wine. Transfer mixture to a pitcher. Cover and chill for up to 24 hours to blend flavors. Just before serving, stir in club soda. Serve in glasses over ice. If desired, using a slotted spoon, spoon some of the fruit into each glass. personal chefs and event catering Mia

Better Than Fried Shrimp Recipe

Here’s a fabulous alternative to battered and deep-fried shrimp . Coating the shrimp with bread or rice crumbs, spritzing with cooking spray and then baking give this appetizer a wonderful crunch without all the saturated fat and calories of deep-frying. Ingredients 1-1/2 cups panko (Japanese) bread crumbs or rice crumbs 2 egg whites 1 tablespoon fat-free milk or milk alternative 3 tablespoons all-purpose flour or all-purpose GF flour 3 teaspoons seafood seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 30 uncooked large shrimp, peeled and deveined Olive oil for spritzing Directions 1. Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs. 2. Place shrimp on an oiled baking sheet coated; spritz shrimp with olive oil. Bake at 400° for 8-12 minutes or until shrimp turn pink and coati