Gluten Free Granola

Gluten Free Granola

Canola Oil or Silpat

1/8 cup honey

1/8 cup agave nectar

1 1/2 cup gluten free rolled oats

1/2 shredded coconut

1/2 cup slivered almonds

1/2 cup chopped walnuts

~Preheat oven to 350 degrees

~If honey isn't runny enough to mix, heat in the microwave for ten seconds.

~In a medium sized bowl all honey, agave nectar, oats, coconut, almonds and walnuts.. Mix until all ingredients are evenly coated with honey and agave.

~Either coat a cookie sheet with oil or use a Silpat. Evenly spread oat mixture in a thin even layer.

~Bake for 15 minutes. Turning pan half way through.

~Let cool. Break into pieces and store in an airtight container.

Mix in any additional ingredients you wish to use...pumpkin seeds, dried fruit etc.

Noodles in hot ginger and garlic broth

(Adapted from the recipe Noodles in hot ginger broth from the cook book: Allergy-Free Cooking)

Noodles in hot ginger and garlic broth

5 cups of gluten free chicken stock

large chunk of fresh ginger (about 1/2 ounce) peeled and fine julienne strips

3 tablespoons gluten free soy sauce

2 garlic cloves finely chopped

7 0z of rice noodles (thin or medium)

8 baby corn, halved lengthwise

4 scallions sliced diagonally

1 packet of shitake mushrooms sliced (there are usually about 8-10 mushrooms in a pack)

(The originally recipe calls for 2 bok choy roughly chopped, and 1/2 cup of bean sprouts...I didn't have any so I made it with out)

Simmer broth, ginger, garlic and soy sauce for 3 minutes.

Bring to a light boil and add noodles. Cook as directed on package.

In a sautéed pan add one tablespoon of oil, and sauté baby corn to give a bit of color, then add the mushrooms. Cook for 1-2 additional minutes

Carefully add the baby corn and mushrooms to the pan of broth and noodles.

(If following the original recipe, add the bok choy, simmer until tender. Add bean sprouts at the very end

Simmer for an additional two minutes.

Garnish with scallions.

Serves 4.

Baked Fish with Mashed Cauliflower

I love fish and some weeks, can't get enough of it.   Last week I wanted to make something light and easy for dinner.  I came home looked at what I had in the good old refrigerator/freezer and found some fish, cauliflower and cheese...and here is what I came up with.

Baked Fish

1/2 a packet of the instant mashed potatoes (from Trader Joe's...garlic flavor)

3 fillets of fish (any white flaky fish) about 1-2 lbs

1 teaspoon of olive oil

Mix half the uncooked potato flakes with half a packet of seasoning

Lightly oil fish and coat one side of fish in the potato flakes.

Place on a foil lined baking sheet

Season lightly with salt and pepper

Bake in oven for 8 minutes

Turn oven to broil.

Broil fish until browned and lightly crispy on top.

Mashed Cauliflower

1 large head of cauliflower

1/8 cup milk (cream or what ever you like to use)

1/4 cup of shredded cheese

1 tablespoon chives (chopped finely)

Bring a pot of water to boil and add cauliflower, season water with salt.

Boil for about 8 minutes, drain well

Return cauliflower to warm pan to dry up remaining liquid

Mash cauliflower, season with salt and pepper

Add milk and continue to mash until smooth.

Add in cheese and chives

Serve warm

Happy Birthday Lisa

Last night we went out to celebrate Lisa's 30th birthday at the Swiss Bistro in Carmel.  After dinner we headed back to my place for some cake and ice cream.I used the Bob's Red Mill Chocolate Cake Mix (which by the way is wicked good!!) with a little home made cream cheese frosting colored purple, just for her.

Cream Cheese Frosting

4oz butter softened
4oz cream cheese softened
2 cups powder sugar divided
1 teaspoon vanilla extract

~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low speed and add the powder sugar one cup at a time until smooth and creamy
~Beat in the vanilla extract