Wednesday, November 23, 2011

Butternut Squash Chestnut Soup w/ Pears

Another golden recipe found in Shape Magazine, November 2011 Issue that happens to be naturally gluten-free.  One of my favorites is Butternut Squash Soup!  It's divine, and this recipe has carmalized pears!  It's like dessert in a soup.  Yum!!  Nothing like Butternut Squash soup to warm you up on a cold winter's day.

Serves 6
Prep time: 20 minutes
Total time: 1 hour/35 minutes

For the Soup:
1 cinnamon stick
1 whole nutmeg seed, smashed with-the knife flat side of the knife
1 stalk lemongrass, chopped
1 cardamom pods
1 1-inch piece of fresh ginger, peeled and chopped (you can leave this out if allergic)
2 dried chipolte chilies
1/4 cup extra-virgin olive oil
1 large leek, white and pale green parts only, rinsed and finely chopped
3 pounds butternut squash, peeled and cut into 1-inch dice
1 cup drained canned or jarred chestnuts, chopped
2 tbsp. chopped fresh sage
8 cups water
2 tbsp. pure maple syrup
sea salt

For the Pears:
1 tbsp safflower oil
2 pears, peeled, cored and diced
1 tbsp. pure maple syrup
1 tsp. ground cinnamon
1 tsp. balsamic vinegar
sea salt and freshly ground black pepper

1.  Gather first 6 ingredients in a piece of cheesecloth.  Knot securely and set aside.
2.  In a soup pot, heat olive oil over medium heat.  Add leek and saute for about 10 minutes or until softened.  Add squash, chestnuts, sage, cheesecloth pouch, and water.  Bring to a boil, lower heat, cover and simmer for 30-45 minutes or until squash is tender.  Remove from heat and let cool.
3.  Heat safflower oil in a large saute pan over high heat.  Add pears and saute for 5 minutes.  Lower heat and stir in 1 tbsp. maple syrup, cinnamon, vinegar, and salt and pepper to taste.  Continue cooking for 10-15 minutes or until pears are soft.  Remove from heat and let cool.
4.  Discard pouch from soup.  Add 2 tbsp. maple syrup; season with salt.  Transfer to a blender and process until smooth.
5.  Divide soup among six bowls and garnish each with caramelized pears.

Nutrition score per serving:
(1 cup) 306 calories, 12g fat, (2g saturated fat), 51g carbs, 3g protein, 6g fiber, 154mg calcium, 2mg iron, 23mg sodium.

Enjoy! xoxo Julie
Happy Thanksgiving!!

Creamed Spinach

Need a last minute app for your fabulous GF Thanksgiving?!  Here you go!  Sometimes I wonder back then, did the Pilgrims have any allergies or know about them?  I bet they would have fancied these fabulous recipes!!

**found in Shape magazine, November 2011
Naturally GF

Serves 6
Prep time: 10 minutes
total time: 40 minutes

2 pounds fresh spinach, tough stems removed
8 ounces silken tofu, coarsely chopped
1/2 cup reduced-fat vegan mayonnaise
1/2 tsp minced garlic
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper

1. Bring a pot of salted water to a boil over high heat.  Add spinach and cook for 2 minutes.  Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible.  Finely chop spinach and transfer to a large bowl.
2. Process tofu, mayonnaise, garlic, parsley, lemon juice, oil, salt and pepper in a blender or food processor fitted with a metal blade until smooth.
3.  Pour tofu mixture into a medium saucepan and gently cook over medium-low heat, making sure mixture doesn't boil.  Once warmed through, remove from heat, pour over spinach, and gently mix together.

Serve immediately with chips, tortillas, crackers, veggies or gf breads.

(1/2 cup): 138 calories, 10g fat (0 saturated), 8g carbs, 6g protein, 4g fiber, 165 calcium, 4mg iron, 503mg sodium.

Happy Thanksgiving!!
xoxo Julie

Tuesday, November 22, 2011

Beet, Fennel and Fig Salad

**found in Shape Magazine November 2011 coverted to GF

There is nothing like stuffing, candied yams, green bean casseroles and more.  They are all delicious!  But not when it's not gluten-free.  This holiday is such a bummer if not prepared.  That's why I'm here!  To prepare you, get you in the gluten-free groove!  Check out these fantastic recipes from Candle 79 a fabulous restaurant that caters to those Vegans and Gluten-Free eaters out there.

Beet, Fennel and Fig Salad with Cranberry-Sage Dressing
serves 6
prep time: 10minutes
total time: 1 hour, 30 minutes

4 tbsp. extra virgin olive oil
1/2 cup finely chopped shallots
1 cup fresh or frozen cranberries (I prefer fresh)
1/4 cups balsamic vinegar
1 tsp chopped fresh rosemary leaves
1/2 tsp. chopped fresh sage
1/3 cup water
1 tbsp. pure maple syrup
1/2 tsp. sea salt

1 pound beets
1 fennel bulb, trimmed and halved
2 tsp. extra-virgin olive oil
sea salt and freshly ground black pepper
1/2 cup raw pecans
8 ounces baby arugula
6 fresh figs, cut into wedges

1.  Heat 2 tbsp. oil in a large saute pan over medium heat.  Add shallots and saute for about 5 minutes or until softened.  Add cranberries and cook, stirring occasionally, for about 5 minutes or until softened.  Set aside to cool, then transfer to a blender.  Add vinegar, herbs, water, maple syrup, salt and remaining oil and process mixture until smooth.

2.  Preheat oven to 350 degrees.  Wrap beets in a single sheet of aluminum foil and place on a baking sheet.  Place fennel on a separate baking sheet, cut side up; drizzle with oil and season with salt and pepper.  Roast until fork-tender, about 30 minutes for the fennel and 50-60 minutes for the beets.  When cool enough to handle, peel and thinly slice beets; thinly slice fennel.

3.  Meanwhile, spread pecans on a baking sheet and taost for 5-8 minutes.

4.  In a large bowl, gently toss together arugula, beets, fennel, pecans, and figs.  Divide among six salad plates and drizzle with dressing (you'll have a few tablespoons left over).

Nutrition: 1 1/2 cup salad, 2 1/2 tbsp. dressing: 287 calories, 189g fat, 31g carbs, 4g protein, 7g fiber, 131mg calcium, 2mg iron, 278mg sodium.

Enjoy!! xoxo Julie
Happy Thanksgiving!

Saturday, November 5, 2011

Gluten-Free Watercooler-Dos Caminos & STK

After recently frequenting Dos Caminos and STK, I found out interesting tidbits about their menu items and what really isn't gluten-free...

At Dos Caminos I decided to order the Enchiladas and my waiter said I couldn't have the Mole Sauce.  I said why not, that's gluten-free.  He said there is breading in it.  I said "No Way!".  I did not know that. 
Third Ave Location, NYC

At STK I asked for the Buffala Mozzarella and the waiter told me their version has bread in it.  Go figure! And good to know!  But the best part of STK is that the fries are in their own oil fryer.  Ye haw!
Meatpacking District

Enjoy! xoxo Julie