Archive for the ‘Recipes’ Category

No Words. Just pictures. Click each photo for the recipe! Not all are gluten free but can be adjusted to be so!

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Last night, along with the rest of the nation, I hosted a Super Bowl party. Go Giants! Is it still considered a party if the guest list only included, my 6 year old, the dog, the cat and myself? LOL! At any rate, it’s not a Super Bowl party without some kind of delicious bite size appetizer, right?

A couple days earlier I found this recipe from a website called Tablespoon. It looked too cute and too delicious not to try. I had to modify it a bit because the  recipe called for wonton wrappers that I couldn’t, for the life of me, find; never mind finding the gluten free version. However, to be fair, I only went to one store.  My whole thing is if I can’t find it at my local Stop & Shop, I’m NOT making it. Convenience is really key for me. I don’t like going on wild goose chases for ingredients. Anyway, I opted for the mini phyllo shells instead. They aren’t gluten free either but a little gluten isn’t going to kill me (thankfully!) Needless to say, they were absolutely delicious. Perfect little bite sized pieces of pure yumminess! Below is my version. But if you are interested in the original, visit here.

Note: I don’t list ingredient amounts because I did it all by sight. Add as much as you like depending on personal preference. I also threw in some sliced avocado for added measure. Everything tastes better with avocado. 🙂

As I mentioned, these are NOT gluten free but can be easily modified to be so if you know where to find gluten free wonton wrappers. 🙂


  • marinara sauce
  • ground beef
  • shredded mozzarella
  • Parmesan cheese
  • ricotta cheese
  • (optional) cilantro for garnish


1. Preheat oven to 375 degrees.
2. Brown beef and season with salt and pepper. Drain.
3. Place all your mini phyllo shells in a non stick tin.  Sprinkle in a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Quantity to sprinkle depends on your personal preference.
4. Top with Parmesan and mozzarella cheese.
5.  Bake for 18-20 minutes. Remove from oven and let cool for 5 minutes.
6. Garnish with cilantro and serve.

Easy peasy lemon squeezy. Enjoy!

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Initially, I was only planning on making the cornfritters tonight (see previous post) but I realized that I needed to add some protein to the menu. And this recipe, also from Vegan Holiday Kitchen, seemed like the perfect addition to the menu. 🙂 Lots of shopping to do tonight. But this supermarket visit is sure worth the trip. 🙂 #NowImStarving

Makes two cups.

What you’ll need:

  • 1 tablespoon olive oil or other healthy vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 15- to 16-ounce can cannellini beans, drained and rinsed
  • 1/2 cup vegan cream cheese
  • 1 14-ounce can artichoke hearts, drained
  • 1 cup baby spinach, arugula, or watercress leaves
  • 2 tablespoons fresh dill (preferred), or 1 teaspoon dried dill
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground pepper to taste
  • 1/2 cup grated mozzarella-style nondairy cheese, optional
  • Paprika for topping


1. Preheat the oven to 375º F.

2. Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.

3. Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.

4. Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed. Transfer the mixture to a small ovenproof container. Top with the optional nondairy cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden.

5. Sprinkle the top with paprika. Serve hot or warm with a small spreading knife or a spoon.

Make sure to have gluten-free accompaniments on hand!!!

Serve with bread (such as an array of crisp breads, flat breads,and toasted baguette slices), baby carrots, spoon-size chunks of red bell pepper, and Belgian endive leaves.

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While I am not a vegan, this recipe looks to amazing not to try. It’s from Nava Atlas‘ book Vegan Holiday Kitchen and it’s just one of three recipes from her book on my must make list. I think this one will be on the menu for tonight. 🙂

What you’ll need:


  • 1/2 cup tomatillo salsa
  • 1/2 cup cilantro leaves
  • Juice of 1/2 lime, or more to taste
  • 1/4 teaspoon salt
  • 5 medium ears fresh, uncooked corn
  • 1/2 cup gluten-free flour
  • 1/2 cup cornmeal
  • 2 scallions, chopped
  • 1 cup rice milk
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 small fresh hot chili pepper, seeded and minced, optional
  • Oil for frying


1. Place the salsa, cilantro, lime juice, and salt in a food processor. Pulse on and off until the cilantro leaves are finely minced. Transfer the sauce to a small serving bowl.

2. Break each ear of corn in half; stand it on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients, except the oil, in a food processor. Pulse on and off until the corn is finely minced but not pureed.

3. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 21/2- to 3-inch rounds (this will be somewhat less than 1/4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a paper towel–lined plate. Repeat until all the batter is used up.

4. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on the fritters.

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Looks like I found a recipe for a gluten free thanksgiving meal with two of my favorite superfoods … chia and quinoa!!!! Holla! And I found a new website with many chia recipes. 🙂


  • ½ cup quinoa
  • 1 tbs olive oil
  • 1 white onion, finely diced
  • 2 cloves garlic, crushed
  • ¼ cup chopped walnuts
  • 2 tbs chopped sage
  • 4 chopped prunes
  • 1 cup water
  • 3 tbs chia seeds
  • Salt and pepper
  • 2 kg free range chicken


  1. Preheat the oven to 220C.
  2. Thoroughly rinse the quinoa and drain off any excess water.
  3. Heat the olive oil in a frying pan and add the onion and garlic and sauté for 3–4 minutes. Next add the walnuts, sage and prunes and stir to combine. Add the quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer, cover the pan and cook for 15 minutes.
  4. When the quinoa is cooked, stir through the chia seeds, season with salt and pepper and fill the chicken with the chia and quinoa stuffing. Use a couple of toothpicks to pin the chicken skin over the cavity and secure the stuffing.
  5. Brush a little olive oil over the chicken, season with black pepper and place in the oven for 15 minutes. Reduce the heat to 180C and cook for a further 70 minutes basting the bird a few times during the process. Allow the chicken to rest in a warm place covered in foil for about 10 minutes before carving. Serve with accompanying mixed steamed veggies.
  6. Serving suggestion: Scatter chia seeds on Roast Chicken and vegetables.

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Ahhhhh! The Fall season. I love it for so many reasons. The weather. The foliage. My Birthday (it’s not too late to send me gifts). Halloween. Thanksgiving. And of course, the busy book publishing season that keeps me on the verge of insanity. Fall … when all the big books get published and we all fight for great coverage for them. I’ve been so insanely busy, I haven’t posted a thing in October and here we are in November already. Not to mention that I’ve totally ignored my twitter account. My Klout score is dropping. Yikes! But I will happily say, one of the reasons I’ve been super busy is because I’ve been working on a fabulous campaign and book tour for a fabulous cookbook by the Fabulous Beekman Boys. So in honor of them, the fall season, and their cookbook: The Beekman 1802 Heirloom Cookbook, I now share one of the recipes from it which seemed apropos for the occasion … Harvest Beef Chili with Pumpkin and Beans. ENJOY!

What you’ll need:

  • 3 tablespoons extra-virgin olive oil
  • 1 ¼ pounds well-marbled beef chuck, cut into 1-inch chunks
  • ¼ cup flour
  • 1 large onion, diced
  • 1 red bell pepper, cut into 1-inch chunks
  • 3 garlic cloves, smashed and peeled
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon ancho chile powder
  • 2 tablespoons tomato paste
  • 1 ½ pounds pumpkin (or other winter squash, such as kabocha), peeled, seeded, and cut into 1-inch chunks
  • 1 ½ teaspoons salt
  • 1 ¾ cups cooked pinto beans or 1 can (15 ounces), rinsed


Preheat the oven to 350°F.

In a 5- or 6-quart Dutch oven, heat the oil over medium heat. Dredge the meat in the flour, shaking off the excess. Working in batches (this is so the meat browns, rather than steams), add the beef and cook until browned all over, about 7 minutes. As you work, transfer the meat to a bowl.

Add the onion, bell pepper, and garlic to the pan and stir to coat. Cook for 5 minutes, stirring frequently. Add ¼ cup water and cook, stirring occasionally, until the onion is tender, about 7 minutes.

Stir in the coriander, cumin, paprika, cocoa powder, and ancho chile powder. Return the meat to the pan and stir until well coated. Stir in 1 ½ cups water, the tomato paste, pumpkin, and salt. Bring to a boil. Cover and transfer to the oven. Bake for 1 ½ hours, or until the meat is tender.

Stir in the beans, return to the oven, and bake for 10 more minutes.


• Once the stew is finished cooking, add enough broth to make it soupy. Stir in a 10-ounce package of frozen corn kernels and a couple of handfuls of toasted tortilla chips. Serve with hot sauce on the side.

• Use pork shoulder instead of beef and black beans instead of pinto beans. Swap in a green bell pepper for the red and serve with lime wedges and chopped cilantro on the side.

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The ALEXANDER’S OMELET comes from Jeff Gorlechen who co-owns Sixpoint Craft Ales, a small craft brewery in the artsy neighborhood of Red Hook

Anyone who knows me knows I LOVE Avocado. If I were stranded on a deserted island with only one thing to eat, it would be avocados no question. And if I can choose vodka as my drink of choice, then I would be in HEAVEN.

I came across this amazing looking dish while I was gathering recipes from a book I’m doing some marketing and publicity for. I immediately had to share it. I haven’t even made it yet but I already know how it’s going to taste: Amazing! Duh! This delightful recipe will definitely be giving my apartment the nicest aroma tomorrow morning. Yup! Tomorrow morning there will be a party in my mouth. And I can’t wait!!! Being gluten free, I’ll have to omit the wheat germ ingredient though. But I hardly doubt it will take away from the flavor at all.

Oh, and in case you’re wondering, the book is called Edible Brooklyn: The Cookbook and it isn’t available yet.  You, my friends,  are getting a sneak preview of just one of the many recipes it has before anyone else.  You’re welcome. 🙂

Here is what you’ll need:

  • 1 extra-large organic egg
  • 1 tbsp organic whole milk
  • 1 tbsp organic wheat germ
  • Salt
  • Freshly ground black pepper
  • 1 tsp high-quality extra-virgin olive oil
  • 1 ripe avocado, 4 tbsp mashed, the balance cubed for garnishing
  • 1¼ inch slice colby jack or milder cheddar cheese, preferably organic
  • 4 tbsp cooked and drained black beans (canned or fresh)

In a small bowl, beat together the egg, milk, and wheat germ, and season with salt and pepper to taste.

Heat the oil in a small, nonstick skillet, making sure that it covers the entire surface of the pan. Pour in the egg mixture, and cook over medium heat for about 3 minutes, or until the egg is cooked on the bottom and no longer runny on top. Do not flip the omelet. Reduce the heat slightly to keep the bottom of the omelet from burning.

Spread the mashed avocado across the center of the omelet and top the avocado with the cheese slice. Once the cheese begins to melt, reduce the heat to its lowest setting possible and fold the omelet in half. Leave the omelet in the pan for 30 seconds, and then slide it onto a plate. Keep it warm by covering it with another plate.

Heat the black beans in the microwave on medium-high for 30 seconds. Spoon the black beans over the omelet, and let stand for 5 minutes. Garnish with cubed

Makes 1 omelet

Well? What are you still doing reading this? GO! RUN! Get the ingredients at your local market and get cooking!

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Do I even need to elaborate on this? This picture says it all. This is another amazing gluten free vegan treat featured in  Clean Start by Terry Walters. If you don’t know who she is, you better find out! 🙂

Ahhhh! Blueberries! It’s high up there with my love of avocados.

Here’s what you’ll need:


  • 2 cups almond meal
  • 2 tablespoons maple syrup
  • 1 tablespoon virgin coconut oil
  • Pinch of sea salt
  • 1 teaspoon almond extract


  • 1 cup apple juice
  • 2 tablespoons arrowroot powder
  • 1⁄2 cup maple syrup
  • 2 tablespoons lemon juice
  • 1⁄4 teaspoon almond extract
  • Zest of 1 lemon
  • Pinch of sea salt
  • 2 cups blueberries
  • Preheat oven to 350°F. Lightly oil 9-inch tart pan.


Place almond meal in large mixing bowl. In small skillet over medium low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.


In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.


Recipe reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers

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I love this recipe for cannellini beans because I can serve it with almost anything: pork chops or salmon for example. Sometimes I mix it with a can of tuna for added protein and flavor. And sometimes I have some in the morning with my egg whites. The possibilities are endless. And cannelinni beans are a great source of protein and fiber. It is so delicious, nutritious and so easy, even a 6 year old can make it. No, seriously, my 6 year old, Olivia, made this. I supervised of course. She loves to help me in the kitchen. She’s becoming a Lil Giada 🙂 !

Here she is mashing the garlic and chopping up the veggies. She’s so focused at the task at hand …

Chopped and ready for the skillet …

Getting all sauteed and stuff …

Doesn’t it look delicious?! Here is what you ‘ll need.


  • 2 cans of Cannelinni Beans (I like Goya products. “Si es Goya tiene que ser bueno!”)
  • 1/4 cup of olive oil
  • 1 vidalia onion
  • 3 cloves of garlic
  • 1 red and 1 yellow bell pepper
  • 1 bunch of scallions (about 10 stalks)
  • salt and pepper


  • Chop up onions, scallions, red bell pepper, yellow bell pepper and mash the garlic. Set aside.
  • In large skillet, over medium heat, add the olive oil.
  • Once hot, add the garlic and the onions and sauté for about 5 minutes.
  • Then add the scallions, the red and yellow bell peppers and sauté for another 2-3 minutes.
  • Finally, wash and add the cannelinni beans. Salt & pepper to taste.
  • Cover and cook on medium low heat for about 10-15 minutes. Then uncover and cook on high for about 5 minutes
  • .

    That’s it! Dig in and enjoy. 🙂

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When this recipe showed up on my twitter feed via @kitchenconfidante, my mouth instantly drooled. I couldn’t hit the “print recipe” fast enough.  What’s surprising is that I’ve never had goat cheese or blueberry vanilla compote before. But it doesn’t take a “Mario Batali” to realize just how delicious this combination was going to taste in one’s mouth. And it was super fast and easy to make.  If you can pour and stir, then you can make this in 15 minutes.

I will admit, 15 minutes isn’t a very long time at all, but it felt like time was painfully dragging due to my anticipation of that very first bite. My perception of time looked a lot like this [click here]. lol Suffice it to say, this was absolutely delicious. I brought some into work the next day and everyone loved it as well.

And because I am so generous and unselfish, I didn’t think it would be fair to keep such a gem from my friends … I reached out to @kitchenconfidante and with her blessing, I share it with you.  I encourage you to visit Kitchen Confidante for more fabulous recipes.

Makes 1 cup.


  • 8 oz goat cheese
  • 1 cup blueberries
  • 1/4 cup apple juice
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • Crackers for serving


In a small sauce pan over medium heat, stir together blueberries, apple juice and sugar until the sugar is dissolved. Bring to a boil then lower heat and simmer for about 10-15 minutes, or until the sauce has thickened. Stir in the vanilla. Allow the compote to cool before using. Store in an airtight container in the refrigerator.

Using your hands, form the goat cheese into your desired shape (ball, log, etc.). Make certain the compote is completely chilled before pouring over the cheese. Serve with crackers and enjoy!

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