Applebee's style Blackened Tempeh & cooking tutorial

To contact us Click HERE
Applebee's style Blackened Tempeh Salad example for the Tempeh cooking tutorial

A delicious dish based on the All-American favorite restaurant Applebee's.   This dish features delicious cajun spiced blackened tempeh served over a cool, crisp salad with a signature creamy dressing.  
Tempeh can be a little tricky when you first start to prepare it.  It does not have any flavor of its own and so if it is not properly marinated or flavored you can end up with a pretty flavorless dish.     If you are not going to marinate the tempeh, boil it for about 10 minutes  prior to adding it to any casserole, soup or other recipe to reduce the bitterness.
The marinade possibilities for tempeh are endless.  You can prepare thai, italian, chinese, cajun, mexican marinades to accent any dish you are preparing.  Tempeh works beautifully ground for burgers, cut in squares for kabobs, strips for tempeh bacon, or crumbled for sausage.  Don't be afraid to experiment with tempeh.
Tempeh sausage flavors include: liquid smoke, garlic, onion, nutritional yeast, tamari and sage.  You can add a little heat if you like with red pepper flakes
Tempeh bacon:  add a little natural food coloring such as beet juice or turmeric, nutritional yeast, garlic, tamari, liquid smoke, olive oil, sage, thyme, parsley, rosemary, salt.
Tempeh is a traditional food from Indonesia.  It is made by naturally culturing soybeans through a controlled fermentation process.   The soybeans used in tempeh are soaked prior to fermentation.  The process of making tempeh increases the nutritional value of the soybeans.   Tempeh is sold in many varieties, including multi-grain with flax, barley, spelt and other grains.

I am considering changing the format of the blog.....
There are some exciting changes coming that I will announce in the next few months.  I have been working on a new project that I think you will all enjoy!
I have had less time to work on the blog recently and I have found that readership has dropped significantly due to my decrease in posting.  
I am considering only posting photos of the recipes along with articles and cooking tips.
I will only continue to post recipes if there is enough interest in me doing so.  

Instead of posting the whole blackened tempeh salad recipe I will explain how to marinate and cook tempeh.
Marinating and Cooking Tempeh
1 package tempeh  
**There are many varieties of tempeh, but the only gluten free ones are the original.
Slice the tempeh in half and then slice each half of the tempeh block in half lengthwise.  Then slice it into triangle pieces.  This is a very nice, fancy cut but you can cut them in squares or other shapes as you prefer.

Basic Marinade:1 c. water3 Tb. lime juice2 Tb. tamari or soy sauce1 tsp.  worcestershiresauce1 tsp. garlic powder
**You can use any marinade recipe that you like.
 Mix themarinade in a large bowl and then put the tempeh in the bowl and let marinateat least 30 minutes.

When the tempeh is done marinating, heat a skillet over highheat.  Rub the cajun spice blend on eachslice of tempeh so it is well coated. Pour in 1/3 of the marinade into skillet and 1 tsp. olive oil [opt]  Brown the tempeh on one side, then turn andbrown on the other side.  Add marinade asneeded  during cooking to prevent burning.

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

need to find a local farmers' market?

To contact us Click HERE
our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Gluten-Free Chocolate Chip Cookies - New Recipe

To contact us Click HERE

How do I say this? These new chocolate chip cookies are the best.

There are stirrings afoot here at Casa Allrich. Our gypsy boot heels are itching to wander yet again. Tugging at the threads of our daydreams. Stirring up old ghosts like some October trickster wind. Frayed old dreams folded neatly away and tucked quietly behind the stack of responsibility are getting aired out with a vengeance and enlivening discussions once again. That trip to the Cape got us thinking.

But before I speak too soon, there are chocolate chip cookies to ponder.

The subject of cookies is a favorite topic on Gluten-Free Goddess, and for good reason. I've written about cookies before- in posts too numerous to count.

So why are these different?

Why are these chocolate chip cookies blog worthy?

I will tell you darling.

Because they are golden and gently crisp on the outside, and soft and chewy within. Like the cookie you remember- that gorgeous, sweet caramel bite of homemade love. Warm from the oven these taste remarkable like the classic Toll House cookie recipe I baked a thousand times.

I credit the new flours and fat I used.

Gone is the brown rice flour. Gone is shortening. I've nixed the tapioca starch. And the result is a truly wonderful, soft dough that tastes closer to a real Toll House cookie than any other gluten-free chocolate chip cookies (though delicious!) I've baked.

So while we here at Casa Allrich discuss our future plans to ramble, bake up a batch of these- for your own road not taken.

Amy Bloom and cookies.

A gluten-free cookie you can offer guests with no apology.

Gluten-Free Chocolate Chip Cookies - A New Recipe

We've been baking gluten-free chocolate chip cookies for eleven years now. And we've tried all kinds of flours and various fats. These cookies have a soft, chewy center and a subtle golden brown sugar flavor. And they are dairy-free!

Ingredients:
1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
3/4 cup expeller-pressed organic canola oil
2 large organic free-range eggs, beaten
1 tablespoon bourbon vanilla extract
Rounded 1/2 cup vegan dark chocolate chips

Optional:
1/2 cup chopped walnuts

Instructions:

In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.

Add in the oil, eggs and vanilla extract.

Beat the dough for two minutes, until it is sticky and smooth.

Add in the dark chocolate chips; and stir by hand to combine. Add in walnuts, if desired.

Note: If it is hot and humid, cover and chill the dough for one hour.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly- not too flat.

Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool.

Cool cookies on a wire rack.

Sensational warm from the oven.

Wrap cooled cookies by twos and freeze in freezer bags for future g-free treats. I place a small piece of parchment paper between cookies.

Warm thawed cookies briefly in a microwave for melty chocolate chips and a fresh-baked style soft center.

Makes 28 to 30 cookies.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Notes:

This particular gluten-free flour combo makes for a delightfully soft centered, chewy cookie. Not cakey. Not hard. Not brittle. Just right. I suspect that's because sorghum flour is softer than brown rice flour (which is a tad gritty). Potato starch also helps. It creates a softer baked good. Tapioca starch tends to be a little tougher.

The almond meal adds an oh-so-subtle texture and flavor to the dough. If you cannot use nut flours, I suggest trying millet flour. Or if you like buckwheat flour, you could try that. I'd stay away from rice flours in this recipe.

For the fat in this recipe, I experimented. Organic Canola oil baked up beautifully- with no greasy mouth feel.

For egg-free see my vegan chocolate chip cookie recipe- developed without eggs.

For health information on canola oil please see Mayo Clinic's canola oil article here.

need to find a local farmers' market?

To contact us Click HERE
our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

Applebee's style Blackened Tempeh & cooking tutorial

To contact us Click HERE
Applebee's style Blackened Tempeh Salad example for the Tempeh cooking tutorial

A delicious dish based on the All-American favorite restaurant Applebee's.   This dish features delicious cajun spiced blackened tempeh served over a cool, crisp salad with a signature creamy dressing.  
Tempeh can be a little tricky when you first start to prepare it.  It does not have any flavor of its own and so if it is not properly marinated or flavored you can end up with a pretty flavorless dish.     If you are not going to marinate the tempeh, boil it for about 10 minutes  prior to adding it to any casserole, soup or other recipe to reduce the bitterness.
The marinade possibilities for tempeh are endless.  You can prepare thai, italian, chinese, cajun, mexican marinades to accent any dish you are preparing.  Tempeh works beautifully ground for burgers, cut in squares for kabobs, strips for tempeh bacon, or crumbled for sausage.  Don't be afraid to experiment with tempeh.
Tempeh sausage flavors include: liquid smoke, garlic, onion, nutritional yeast, tamari and sage.  You can add a little heat if you like with red pepper flakes
Tempeh bacon:  add a little natural food coloring such as beet juice or turmeric, nutritional yeast, garlic, tamari, liquid smoke, olive oil, sage, thyme, parsley, rosemary, salt.
Tempeh is a traditional food from Indonesia.  It is made by naturally culturing soybeans through a controlled fermentation process.   The soybeans used in tempeh are soaked prior to fermentation.  The process of making tempeh increases the nutritional value of the soybeans.   Tempeh is sold in many varieties, including multi-grain with flax, barley, spelt and other grains.

I am considering changing the format of the blog.....
There are some exciting changes coming that I will announce in the next few months.  I have been working on a new project that I think you will all enjoy!
I have had less time to work on the blog recently and I have found that readership has dropped significantly due to my decrease in posting.  
I am considering only posting photos of the recipes along with articles and cooking tips.
I will only continue to post recipes if there is enough interest in me doing so.  

Instead of posting the whole blackened tempeh salad recipe I will explain how to marinate and cook tempeh.
Marinating and Cooking Tempeh
1 package tempeh  
**There are many varieties of tempeh, but the only gluten free ones are the original.
Slice the tempeh in half and then slice each half of the tempeh block in half lengthwise.  Then slice it into triangle pieces.  This is a very nice, fancy cut but you can cut them in squares or other shapes as you prefer.

Basic Marinade:1 c. water3 Tb. lime juice2 Tb. tamari or soy sauce1 tsp.  worcestershiresauce1 tsp. garlic powder
**You can use any marinade recipe that you like.
 Mix themarinade in a large bowl and then put the tempeh in the bowl and let marinateat least 30 minutes.

When the tempeh is done marinating, heat a skillet over highheat.  Rub the cajun spice blend on eachslice of tempeh so it is well coated. Pour in 1/3 of the marinade into skillet and 1 tsp. olive oil [opt]  Brown the tempeh on one side, then turn andbrown on the other side.  Add marinade asneeded  during cooking to prevent burning.

need to find a local farmers' market?

To contact us Click HERE
our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

Caribbean Style Crab Recipe

To contact us Click HERE

Ingredients

• 8 tablespoons of butter
• 4 scallions chopped
• 1 teaspoon to 2 teaspoon chopped garlic
• 1 hot green chilli, finely chopped and seeded (or use dried red pepper flakes)
• 1 tablespoon of curry powder
• 3/4 to 1 lb crab meat, shredded
• 2 tb chopped fresh coriander leaves, if possible
• 2 tb finely chopped parsley
• Salt and freshly ground pepper
• 6 tb to 8 tb crab liquid or clam broth
• 2 c  bread crumbs
• 8 clam shells

Directions

1. Melt butter in skillet; add scallions, garlic and chilli peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley.
2. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs.
3. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned.

Serves 8 as an appetizer or 3 to 4 as a main course.

Jambalaya One-Pot Meal Recipe

To contact us Click HERE

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic – minced
• 1/2 cup chopped onion
• 1 stalk celery – sliced
• 1 medium green bell pepper, seeded -- cut into strips
• 1 cup long-grain white rice
• 16 ounces canned stewed tomatoes
• 1 cup water
• 1/8 teaspoon hot pepper sauce – optional
• 1/2 cup chopped cooked ham (optional)
• 8 thin slices chorizo or other spicy sausage
• 1 teaspoon dried thyme or oregano
• 1 teaspoon salt
• freshly ground pepper -- to taste
• 1 pound medium shrimp -- shelled and deveined
• lemon slices and minced parsley -- for garnish

Directions

1. In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.

New Orleans Shrimp & Squash Bisque Recipe

To contact us Click HERE

Ingredients

• 6 cups chicken stock
• 2 small carrots, thinly sliced
• 2 tablespoons dill
• 1 teaspoon Tabasco
• Salt & pepper to taste
• 2 tablespoons unsalted butter
• 4 medium yellow squash
• 2 medium potatoes, diced
• 2 teaspoon Worcestershire sauce
• 1/2 pounds cooked shrimp

Directions

1. in a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots.  Cook until vegetables are tender.  Cool and puree in blender.  Return bisque to stove and add remaining ingredients.  Bring to boil for 2 minutes, then serve.
2. Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.
   

Applebee's style Blackened Tempeh & cooking tutorial

To contact us Click HERE
Applebee's style Blackened Tempeh Salad example for the Tempeh cooking tutorial

A delicious dish based on the All-American favorite restaurant Applebee's.   This dish features delicious cajun spiced blackened tempeh served over a cool, crisp salad with a signature creamy dressing.  
Tempeh can be a little tricky when you first start to prepare it.  It does not have any flavor of its own and so if it is not properly marinated or flavored you can end up with a pretty flavorless dish.     If you are not going to marinate the tempeh, boil it for about 10 minutes  prior to adding it to any casserole, soup or other recipe to reduce the bitterness.
The marinade possibilities for tempeh are endless.  You can prepare thai, italian, chinese, cajun, mexican marinades to accent any dish you are preparing.  Tempeh works beautifully ground for burgers, cut in squares for kabobs, strips for tempeh bacon, or crumbled for sausage.  Don't be afraid to experiment with tempeh.
Tempeh sausage flavors include: liquid smoke, garlic, onion, nutritional yeast, tamari and sage.  You can add a little heat if you like with red pepper flakes
Tempeh bacon:  add a little natural food coloring such as beet juice or turmeric, nutritional yeast, garlic, tamari, liquid smoke, olive oil, sage, thyme, parsley, rosemary, salt.
Tempeh is a traditional food from Indonesia.  It is made by naturally culturing soybeans through a controlled fermentation process.   The soybeans used in tempeh are soaked prior to fermentation.  The process of making tempeh increases the nutritional value of the soybeans.   Tempeh is sold in many varieties, including multi-grain with flax, barley, spelt and other grains.

I am considering changing the format of the blog.....
There are some exciting changes coming that I will announce in the next few months.  I have been working on a new project that I think you will all enjoy!
I have had less time to work on the blog recently and I have found that readership has dropped significantly due to my decrease in posting.  
I am considering only posting photos of the recipes along with articles and cooking tips.
I will only continue to post recipes if there is enough interest in me doing so.  

Instead of posting the whole blackened tempeh salad recipe I will explain how to marinate and cook tempeh.
Marinating and Cooking Tempeh
1 package tempeh  
**There are many varieties of tempeh, but the only gluten free ones are the original.
Slice the tempeh in half and then slice each half of the tempeh block in half lengthwise.  Then slice it into triangle pieces.  This is a very nice, fancy cut but you can cut them in squares or other shapes as you prefer.

Basic Marinade:1 c. water3 Tb. lime juice2 Tb. tamari or soy sauce1 tsp.  worcestershiresauce1 tsp. garlic powder
**You can use any marinade recipe that you like.
 Mix themarinade in a large bowl and then put the tempeh in the bowl and let marinateat least 30 minutes.

When the tempeh is done marinating, heat a skillet over highheat.  Rub the cajun spice blend on eachslice of tempeh so it is well coated. Pour in 1/3 of the marinade into skillet and 1 tsp. olive oil [opt]  Brown the tempeh on one side, then turn andbrown on the other side.  Add marinade asneeded  during cooking to prevent burning.

Escargot in Mushroom Caps Recipe

To contact us Click HERE

Ingredients

• 2 tablespoon minced onion
• 1/2 pound butter, melted
• 1/4 teaspoon lemon juice
• 24 to 26 – blanched* fresh escargot, or drained canned snails
• 2 tablespoons garlic powder

Directions

1. Saute minced onion in 1/4 cup  butter.  Add lemon juice. Place escargot in mushroom caps in individual dishes.  Spoon onion and butter over escargot.  Sprinkle  lightly with garlic powder.
2. Let stand for two hours. 
3. Pour mixture of remaining butter and garlic  powder over escargot.  Bake @ 350  degrees for 10 to  15  minutes.  Serve with garlic toast.

* To Blanch Escargot: Blanching is the first step in preparing escargot dishes. 

1. Fill a 3 quart pan half full of water (enough  to cover the snails). 
2. When water boils, drop in the rinsed snails. Boil vigorously for 3 minutes (no more or the snails will get tough).  Remove snails and rinse in cold water.
3. Remove snails from shells with a toothpick.  Place snails in bowl containing a mixture of half water and half vinegar for two hours. Snails are now ready to simmer in sauces. 
4. They may be cut into two or three pieces, if desired.
5. Blanched snails,may be frozen. 

need to find a local farmers' market?

To contact us Click HERE
our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

mashed turnips with caramelized onions and balsamic

To contact us Click HERE
i really appreciate food network's fall fest this week as we focus on turnips!  i confess that i do not prepare turnips, parsnips or rutabagas very often and when i do i usually roast or mash them.  i like them...i just forget about them most of the time.  so i can't wait to read all the creative recipes from my wonderful and talented fellow bloggers.



i used purple topped turnips for this dish  (photo courtesy raw diet.com)

i am sharing a different take on mashed turnips for my contribution.  i wanted to sweeten them up and add a bit more complexity to the dish so i experimented by caramelizing onions in a balsamic vinegar reduction sauce and then added the combination to the mashed turnips.  a tiny bit of maple syrup and extra virgin olive oil added more sweetness and body.  i then finished it off with a drizzle of method tradizionale aged balsamic...(the good stuff!)  you know what?  i really, really like the finished result. perfect with roasted meats or poultry and a wonderful salad.  i made roasted chicken, stir-fried broccolini, the turnips and a green salad with pear, cranberries and toasted walnuts for dinner. perfect for fall or winter.   give the turnips a try and please let me know what you think. 
happy turnips week everyone!

mashed turnips with caramelized onions and balsamic
2 lbs turnips
1/2 white onion, diced
1/4 cup plus 2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp pure maple syrup
2 tbsp italian parsley, chopped
sea salt
freshly ground black pepper
aged balsamic vinegar (method tradizionale...the good stuff!) for drizzling (optional)

peel the turnips and cut into 1-inch pieces. place them in a large saucepan with water to cover and a large pinch of salt. bring to a boil and simmer, covered, until easily pierced by a knife, about 35 minutes. drain.

while turnips are cooking, sauté the onion in 2 tablespoons olive oil until deep golden brown. (about 15 minutes).  add 2 tbsp balsamic vinegar and continue cooking for 10 minutes or until vinegar begins to thicken.  add the maple syrup and a pinch each salt and pepper and cook an additional 2 minutes.  remove from heat.

add the drained turnips to a large bowl and mash with a potato masher until smooth. (alternatively, you could use the pulse motion on a food processor).  add the onion mixture and half the parsley.  stir to combine.  add additional olive oil (up to 1/4 cup) if the mixture appears dry.  taste and add additional salt and/or pepper if desired.  mound on a serving platter and drizzle extra virgin olive oil and aged balsamic vinegar over top.  sprinkle remaining parsley over turnips and serve immediately.

other turnips recipes you may enjoy:
pan fried turnips in extra virgin olive oil
roasted root vegetable casserole
southern greens, napa farmhouse style

check out the delicious sounding turnips recipes from the all of the other participating bloggers:

Jeanette's Healthy Living: Chinese Turnip Cake
Cooking With Elise: Balsamic Roasted Turnips and Thyme
Virtually Homemade: Roasted Vegetable Soup With Chimichurri

Feed Me Phoebe: Turnip Hash With Basil Vinaigrette
Thursday Night Dinner: Honey Glazed Roasted Root Vegetables
Made By Michelle: Roasted Turnips and Carrots
HGTV Gardens: Garden-to-Table: Turnips
FN Dish: Fall Into Turnips

do you like us...really, really like us? then please like us on facebook

Follow @napafarmhouse

Applebee's style Blackened Tempeh & cooking tutorial

To contact us Click HERE
Applebee's style Blackened Tempeh Salad example for the Tempeh cooking tutorial

A delicious dish based on the All-American favorite restaurant Applebee's.   This dish features delicious cajun spiced blackened tempeh served over a cool, crisp salad with a signature creamy dressing.  
Tempeh can be a little tricky when you first start to prepare it.  It does not have any flavor of its own and so if it is not properly marinated or flavored you can end up with a pretty flavorless dish.     If you are not going to marinate the tempeh, boil it for about 10 minutes  prior to adding it to any casserole, soup or other recipe to reduce the bitterness.
The marinade possibilities for tempeh are endless.  You can prepare thai, italian, chinese, cajun, mexican marinades to accent any dish you are preparing.  Tempeh works beautifully ground for burgers, cut in squares for kabobs, strips for tempeh bacon, or crumbled for sausage.  Don't be afraid to experiment with tempeh.
Tempeh sausage flavors include: liquid smoke, garlic, onion, nutritional yeast, tamari and sage.  You can add a little heat if you like with red pepper flakes
Tempeh bacon:  add a little natural food coloring such as beet juice or turmeric, nutritional yeast, garlic, tamari, liquid smoke, olive oil, sage, thyme, parsley, rosemary, salt.
Tempeh is a traditional food from Indonesia.  It is made by naturally culturing soybeans through a controlled fermentation process.   The soybeans used in tempeh are soaked prior to fermentation.  The process of making tempeh increases the nutritional value of the soybeans.   Tempeh is sold in many varieties, including multi-grain with flax, barley, spelt and other grains.

I am considering changing the format of the blog.....
There are some exciting changes coming that I will announce in the next few months.  I have been working on a new project that I think you will all enjoy!
I have had less time to work on the blog recently and I have found that readership has dropped significantly due to my decrease in posting.  
I am considering only posting photos of the recipes along with articles and cooking tips.
I will only continue to post recipes if there is enough interest in me doing so.  

Instead of posting the whole blackened tempeh salad recipe I will explain how to marinate and cook tempeh.
Marinating and Cooking Tempeh
1 package tempeh  
**There are many varieties of tempeh, but the only gluten free ones are the original.
Slice the tempeh in half and then slice each half of the tempeh block in half lengthwise.  Then slice it into triangle pieces.  This is a very nice, fancy cut but you can cut them in squares or other shapes as you prefer.

Basic Marinade:1 c. water3 Tb. lime juice2 Tb. tamari or soy sauce1 tsp.  worcestershiresauce1 tsp. garlic powder
**You can use any marinade recipe that you like.
 Mix themarinade in a large bowl and then put the tempeh in the bowl and let marinateat least 30 minutes.

When the tempeh is done marinating, heat a skillet over highheat.  Rub the cajun spice blend on eachslice of tempeh so it is well coated. Pour in 1/3 of the marinade into skillet and 1 tsp. olive oil [opt]  Brown the tempeh on one side, then turn andbrown on the other side.  Add marinade asneeded  during cooking to prevent burning.

Karina's Gluten-Free Apple Crisp

To contact us Click HERE

The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.