Red Cabbage, Kale and Carrot Salad
Serves 2
Can be doubled | Can be halved

This really is a perfect little winter salad. All three of these hearty vegetables are easy to find during cold weather. They also keep well when stored in the fridge. In fact, that’s how this recipe came to be created in our own kitchen. We were roasting a chicken for dinner one Sunday afternoon and I was looking for something salad-y to go with it. We had no lettuce, so I dug around in the vegetable crisper. Within minutes a nutritious, delicious, seasonal salad was born. The colors are gorgeous. The flavors are earthy and fresh. The dressing – so simple, yet it really brings the whole dish to life! You can easily turn this into an entree salad by tossing in some protein such as cubed tofu or shredded chicken. Try experimenting with different oils, too. Each offers its own nuance to the flavor of the finished dish.     ~ Susan

Ingredients

1 1/2 cups julienned red cabbage
1 1/2 cups shredded carrots
1 1/2 cups julienned kale
juice of 1 large lemon (about a quarter cup)
1 tablespoon wheat-free tamari (soy sauce)
2 teaspoons oil of your choice – I’ve used extra virgin olive oil, cold pressed walnut oil, unrefined peanut oil and toasted sesame oil, all with delicious results

Instructions

Place the prepped veggies in a mixing bowl.

Drizzle in the lemon, tamari and oil.

Toss well.

Taste and add a bit more lemon and tamari as you like. The small amount of oil is just enough to tie everything together.

Serving Suggestions

This salad is great with grilled chicken cutlets or a whole roasted chicken. Add a side of quinoa or boiled new potatoes and dinner is served.

Try this salad with pan seared tofu, broiled fish or grilled steak and a side of brown rice.

Add some cubed tofu or shredded chicken into the salad and serve over a small nest of whole wheat angel hair or buckwheat soba noodles (add more tamari and lemon as needed to keep the flavors lively).

The days are getting longer and the sun is starting to shine- Spring is finally here! And it’s about time too seeing as we have had to endure the coldest winter for 31 years!

Spring is seen as a time of growth, renewal, and new life (both plant and animal) being born. The term is also used more generally as a metaphor for the start of better times, as in the Prague Spring.

So let’s take a leaf out of Czechoslovakia’s book and start Spring as we mean to go on- with delicious brand new Glutafin recipes that will put a spring in our step! Why not try your hand at making a scrumptious apple and raspberry crumble? Or maybe you fancy something savoury- try the chicken and mushroom pasta bake (recipes below).

Or to take advantage of seasonal fruit and vegetables, why not try your hand at our Rhubarb and Ginger Cheesecake Layer? Or a delicious Spinach and Ricotta Tart? Whatever you fancy, we’re sure to have something for you- just click here to browse our full recipe index.

Happy munching!

Glutafin Apple and Raspberry Crumble

Preparation time: 20 minutes

Cooking time: 25 minutes

Oven temperature: 220 C / Gas mark 7

Makes: 1 crumble/6 portions

Ingredients

Filling:

• 4 Medium sized cooking apples (peeled, cored and sliced)
• 3 x 15ml tbsp Water
• 150g/5oz Raspberries
• 2 x 15ml tbsp Raspberry jam
• 50g/2oz Sugar

Crumble:

• 250g/9oz Glutafin Select Multipurpose White Mix
• 125g/4.5 oz Butter
• 25g/1oz Chopped almonds
• 25g/1oz Chopped hazelnuts
• 110g/4oz Demerara sugar

Method

1. Place prepared apple and water into a covered microwaveable container and microwave on full power for 3-4 minutes until the slices are just soft. Drain off the juices and combine apple with the raspberries, jam and sugar. Place in a medium sized ovenproof dish and leave until cold.
2. Prepare crumble. Rub the butter into the White Mix until the mixture resembles fine breadcrumbs. Stir in the chopped nuts and sugar and spoon over cooled prepared fruit. Push crumble mixture with the back of a dessert spoon to give a smooth top.
3. Cook until the topping is golden- the crumble with get crispier once it has been left to stand for 10 minutes.

Glutafin Chicken and Mushroom Pasta Bake

Preparation time: 25 minutes

Cooking time: 25 minutes

Oven temperature: 220 C / Gas mark 7

Makes: 4 portions

Ingredients

Sauce:

• 175g/6oz Glutafin Penne Pasta
• 175g/6oz Cooked chicken (finely diced)
• 50g/2oz Butter
• 1 Clove garlic (crushed)
•  150g/5oz Chestnut mushrooms (finely diced)
• 50g/2oz Glutafin Select Multipurpose White Mix
• 600ml/ 1pt Milk
• 2 x 15ml tbsp Freshly chopped parsley
• 300ml/0.5 pt Half fat crème fraiche
• Generous pinch of ground black pepper and sea salt

Topping:

• 25g/1 oz Prepared breadcrumbs made from a Glutafin Loaf
•  50g/2oz Mozzarella cheese (grated)
•  Generous pinch of grated nutmeg

Method

1. Cook pasta in a large saucepan of fast boiling water until just tender. Drain and rinse with cold water and set aside.
2. Meanwhile prepare the sauce. Melt butter and add garlic and mushrooms. Cook for 2-3 minutes over a gentle heat until softened. Stir in the White Mix with a wooden spoon. Gradually add the milk, stirring constantly until the sauce has thickened and it is as simmering point. Remove from the heat and add the finely diced chicken, parsley and seasonings. Stir in the crème fraiche and cooked pasta. Spoon into a medium sized oven proof dish.
3. Top pasta mix with the breadcrumbs and cheese and season with the nutmeg. Oven bake until the top is crisp and the sauce is bubbling. Serve with a mixed salad and a stem of oven roasted baby tomatoes.

INGREDIENTS

1 cup onion – chopped

½ green pepper – chopped

2 cloves garlic – minced

2 tsp olive oil

1 lb ground chicken (turkey, or beef)

1 cup tomato sauce

1 cup frozen corn – thawed

1 cup milk

½ cup fine cornmeal

2 tbs. Chili powder

1 cup cheddar cheese – shredded

DIRECTIONS

Preheat oven to 350˚F.

In a large skillet, sauté onion, pepper and garlic in olive oil for about 3 minutes.

Add ground meat and cook until browned.

Drain excess fat.

Add milk, corn and tomato.

Stir well and heat through.

Add cornmeal and chili powder and mix well.

Pour into a greased 2-quart casserole dish and cover.

Bake fro 45 minutes.

Uncover and bake for another 15 minutes.

Sprinkle with cheese and bake until cheese bubbles. (A knife inserted in the center will come out clean when it is done)

Serve hot.

Gluten-Free Sweet and Sour Pork

We love chinese food around here and it’s something all 5 of us will actually eat.  It can be very tricky taking a gluten-free kid (GFK) out to a chinese restaurant because of all of the soy sauce and peanut oil issues (he’s also allergic to almost all proteins, including nuts).  So, last night I made Sweet and Sour Pork, one of our favorite dishes and naturally gluten-free!  Give it a try and let me know your favorite gluten-free chinese dish.

Gluten-Free Sweet and Sour Pork

Ingredients:

• cooking spray (1 spray)
• 1 1/2 lbs lean pork tenderloins, cut into thin strips
• 15 ounces canned unsweetened pineapple chunks
• 1/2 cup water
• 1/3 cup rice wine vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon table salt
• 1 tablespoon Gluten-Free Soy Sauce
• 2 medium green peppers, sliced
• 1 small onion, sliced
• 3 cups cooked brown rice, kept warm

Directions

1. Heat a nonstick skillet coated with cooking spray over medium-high heat.

2. Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.

3. Drain pineapple chunks, reserving juice; set aside.

4. Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.

5. Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

Broccoli Brown Rice
4 servings
Can be doubled| Can be halved| Makes great leftovers

I love the chewy texture and slightly nutty taste of brown rice, but it’s been a challenge to get Mahir to eat it. He claims it has no taste, but it was this dish which changed his very strong opinion.  One day, we were having grilled halibut for dinner garnished only with lemon, olive oil, salt and pepper, and I wanted an interesting side to balance out the simple entree. I asked Tess to help out, and she invented his tasty dish. We were out of white rice so I was planning on giving Mahir a roll as his starch, but when he looked at what I was about to eat and what Meenakshi had already enjoyed, he was tempted enough to give it a try. He’s glad he did because he liked it enough to request it again and again- brown rice and all. He still won’t eat it plain, but as long as I can keep feeding him this version, I won’t complain!     ~Shivani

Ingredients:

1 cup of uncooked brown rice
1 to 2 heads of broccoli
1 bunch of thinly sliced scallions
1 small red pepper cut into thin slices
1 small orange pepper cut into thin slices
1 teaspoon of oil
1 tablespoon of finely minced garlic
1/2 teaspoon paprika
salt and pepper to taste
1 handful of chopped cilantro (optional)

Instructions:

Prepare rice according to package instructions

Cook broccoli in a pot of boiling water for one to two minutes (it should still be a little crunchy)

Head oil in a large pan on medium heat and fry garlic and scallion for two minutes or until the scallions are just soft

Add in rice and paprika

Add in peppers and cook for two to three minutes or until they are slightly soft but still crunchy

Add in broccoli, and season with salt and pepper.

Mix in cilantro with all the other ingredients and enjoy

Serving Suggestions:

This rice is a perfect side dish for just about any entree including grilled or broiled fish and tofu or chicken marinated with ginger, low sodium soy sauce, garlic and red pepper flakes. Or, make it a one dish meal by adding in tofu or chicken cubes or topping with a fried egg.

An almost accidental stew. Turkey, tamarind-date paste, and some root veggies simmered together to form lovely, deep flavors. Sitting atop a jazzed up cauliflower puree. Originally, I wanted to make this stew with organic lamb, but organic turkey was on sale, so I got that instead. You can make the Tamarind Date Turkey stew in a slow cooker or on the stovetop. It's super easy and flavorful either way. Vegetarianize it by leaving out the meat and increasing the mushroom content.

Sometimes random things inspire my cooking. Often enough, it’s a combo of simply using what’s in the pantry and/or fridge, finding an ingredient on sale, and getting a bit creative.

This Tamarind Date Turkey stew came about when I had a jar of tamarind chutney laying about after a dinner party. I’m the queen of use-it-up (I hate to waste!)  Of course, I also adhere to my mom’s rule “When in doubt, throw it out.” So don’t worry, we eat safely at my house.

I figured it’d be easy enough to give this stew a Middle Eastern flair, and that’s just what I did. It turned out richly flavorful–quite hearty and satisfying. Yet not greasy or heavy, if that makes any sense. That’s how I like to cook in these colder months–food with oomph, but not anything that’s gonna drag you down.

Speaking of which–my original intention was to make this stew with lamb chunks, not with turkey. But when I got to Whole Foods to buy some organic lamb, organic turkey was on sale. In the spirit of being flexible, and budget-minded, I opted for some lovely turkey thighs. The lamb version of this stew can be posted another day.

Tamarind is a pretty interesting ingredient. It grows in pods, and its pulp (edible) has a sour flavor with a hint of sweetness. It’s popular not just in Middle Eastern cookery, but in the cuisines of South Asia, Thailand, and in Latin America, to name but a few. So if you’re not sure where you can find tamarind, try your local Middle Eastern, Latin or Asian mart. Or look for an interesting tamarind chutney in the grocery store.

Tamarind can benefit the body in numerous ways. It’s high in vitamin C as well as B vitamins. It can aid in digestion and has a mildly laxative effect. Gargling it can ease a sore throat. It’s anti-inflammatory when applied topically to the skin.

Tamarind and Date Turkey Stew with Root Vegetables

Serves 4

Ingredients

1 pound turkey thighs or legs, bone in and skin removed

6 ounces tamarind date chutney, or just tamarind chutney

1 medium onion

2-4 large garlic cloves, grated into small bits

Pinch each of ground cinnamon, coriander, cumin, and cardamom

1 pound of root vegetables of choice such as carrots, parsnips, turnips

8 ounces of sliced mushrooms

2-3 cups of filtered water

Neutral cooking oil of choice

Salt and pepper to taste

Directions:

1.  In a large Dutch oven, heat oil over medium heat until shimmery.  Season turkey thighs with salt and pepper, and brown in the oil, approximately four minutes per side. Make sure both sides of the meat have good color. As the turkey sears, peel and then slice the onion into half moons. If you have extra time, begin peeling the root vegetables and cutting them into large, uniform chunks.

2. Remove turkey from pot, and set aside. Add the onions, and cook for 3 minutes, adding water as necessary to deglaze pan. Continue cutting root vegetables as the onions cook. Add the spices and garlic to the onions, stir, and cook for another 30 seconds to one minute, until their aromas start to rise.

3. Remove pan from heat. At this point, if you’re using a slow cooker, all of the ingredients go into the slow cooker. However, if you opt to make this on the stovetop, you scrape any brown bits from the bottom of the pot, and then add everything into the pot.

4. If using the slow cooker, cook for a minimum of 4 hours on high, or up to 8 hours on low.  If you’re cooking on the stovetop, bring the stew to a boil, then bump it down to a slow, gentle simmer and cook for an hour or more. Add water as needed if the sauce starts to get too thick.

Curried Cauliflower Puree

Ingredients

1 head of cauliflower, rinsed and cut into florets

8 cups of water

2 teaspoons of salt

2 Tablespoons of curry powder

Optional: Oil or butter of choice (just a bit–no more than a tablespoon)

Directions

1. Add cauliflower florets to the water in a large pasta pot. Add salt and stir. Bring to a boil, then drop down to a slow boil for 15 minutes, or until florets are fork tender.

2. Drain and remove florets from the heat.

3. LET COOL until you could handle them with your bare hands if you wanted to. Not that you’d want to, but it’s seriously important to LET THEM COOL. Not doing so could bust your blender or food processor. No joke!

4. Add cooled florets, 1/4 cup of water, oil or butter (if using) and curry powder to a blender or food processor.  Let it all whir away until well-mixed into a smooth puree. Check seasoning and adjust salt, pepper, and curry powder to your taste, re-blending as needed.