Make and Take

BS"D

Mother's Day is today, and in my mind it kicks off a season of celebrations, fun in the sun and barbecues. Least of all we want to worry about are vomiting and crippling stomach pains the next day. In previous blog entries (click on this link), I've given some tips for successfully navigating celebrations. They all take planning and effort on your part, such as speaking with the host to verify what can be eaten and bringing a dish that everyone can share. But, to quote Robert Burn's, "the best laid plans of mice and men often go awry". Such as the hostess believing what she made is gluten free, or the delicious gluten free casserole you brought being "contaminated" by a serving spoon from the macaroni salad. You get the picture. In fact, I recently read a gluten free blogger's child was "gluttened" for the first time in 11 years at a party that was supposed to be entirely gluten free!

So, the only 100% safest route is to bring your own meal. You don't have to lose out on any of the fun of the party, nor do you have to lose out on taste. Bringing your own food doesn't have to be a bologna sandwich in a Hello Kitty lunchbox. I recently developed a loaf pan lasagna that makes 2 servings. And the best part is, it's lower in fat and calories than most lasagnas. You can certainly "plump it up" with full fat cheeses and more of them, but it's delicious as is too! It's easily transported in the loaf pan in which it's made (disposable may be used), freezes well, and can be heated up easily in a microwave (out of the metal pan) or an oven. You can even make a few of these at once, using up the entire box of lasagna noodles, and freeze so you are ready to go at a moments notice. You can even use some fresh herbs which are starting to come up at this time of year. This particular recipe struck me as perfect to take to a Mother's Day brunch.

For added convenience, the lasagna may be assembled up to 8 hours in advance. Pour in the water before baking. If you aren't counting calories, add 2 Tablespoons Parmesan cheese to the spinach mixture. For a vegan version of this dish, substitute soft tofu for the ricotta cheese, soy cheese for the mozzarella, and omit the egg.

Skinny and Single Vegetarian Lasagna

1-10 ounce box frozen chopped spinach, thawed
1 egg white
1/2 c. part-skim ricotta cheese
1 garlic clove, crushed
1/2 teaspoon dried basil (or 1 Tablespoon fresh, chopped)
1/4 teaspoon dried oregano (or 1/2 Tablespoon fresh, chopped)
salt and pepper to taste
3/4 cup marinara sauce
3 gluten free lasagna noodles (such as Tinkyada), uncooked
1/4 c. low fat mozzarella cheese*
1/4 cup water

Pre-heat the oven to 350F degrees.

Squeeze spinach between hands to remove as much liquid as possible. Place in medium sized mixing bowl. Add egg white, ricotta cheese and spices. Stir until well combined.

Spray a 1-lb. loaf pan (8.5x4.5inches) with non-stick cooking spray. Spread 2 Tbs. of marinara sauce on bottom of pan. Layer 1 noodle, 1/2 of spinach mixture and 1/3 of sauce. Repeat. Top with remaining noodle and sauce and sprinkle with mozzarella cheese.

Pour water around around edges of pan. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake another 10 minutes until cheese is brown and bubbly. Allow to rest 10 minutes before serving.

Serves: 2 (or 1 person who has seconds)

*You may use more mozzarella cheese and sprinkle over each layer.

Road Maps

BS"D

I was cleaning out a cabinet today and found a class picture from Lillie's 2 year old play group. She seemed so small, staring at the camera with a short mop of red curls and the then ever present pony tails sticking straight up from both sides of her head. A row back the boy who insisted on wearing his sister's skirt that day. The absurdity of his act preserved for eternity. I glanced back at Lillie and noticed how thin she looked, and pale. Very pale. I never really was concerned with it until the first gastroenterologist we went to for her persistent stomach aches mentioned it. I knew she was pale genetically, but because she wasn't absorbing iron and other nutrients, never occurred to me. I silently kicked myself again for waiting over a year to take her to a specialist. Kicked myself twice since I don't even need a referral. Her pediatrician recommended a few crackers in the morning to settle her stomach and assurances that 50% of all children her age have stomach pains. Celiac wasn't even on my map at the time. Then of course, we took a detour.

We just marked the 2 year anniversary of Lillie's celiac diagnosis. At the time, I needed a new road map for the area we were thrust into. In modern terms, I would say my GPS had to recalculate. She was diagnosed a few days before Passover. My freezer was full of (wheat) matzo meal cakes and kugels. My husband ran out to get her the oh so expensive Oat Matzo ($25 per box), and I scrambled to make her dishes she could eat, while trying to figure out what she could eat exactly. I felt like not only had I been sent on an annoying detour, but my car went off the road into a forest, and I had to find my way out.

By the end of the first day of her diagnosis I had already ordered several cookbooks and general advice books. One of the first books I read on living with celiac disease was "Gluten-Free Girl" by Shauna James Ahern---who writes an eponymous blog. It is a combination guide for celiacs, memoir and cookbook. Given that Ms. Ahern, is a writer and teacher of creative writing, the book was very well written and wildly popular. It was not only informative for those seeking a gluten free lifestyle, it was just a good read, plain and simple, about one woman's journey in health, life and love. Like most Americans suffering from celiac disease, she didn't get diagnosed overnight. It took time, it was a process. A painful process. But she found her way in the gluten-free world, as well as her way into the heart of a great chef who learned about cooking gluten-free. At one point her husband to be even cooked everything in his restaurant gluten-free, in order that Shauna would be able to eat everything there (if that's not love, I don't know what is!).

The culmination of the Aherns experiences together navigating the gluten free foodie world is a second book, Gluten-Free Girl and The Chef. Although this is a cookbook, there are essays in between the recipes that give a glimpse into their lives and love. The photos in the book are lush and the prose even lusher.



Gluten-Free Girl and The Chef is definitely a book for foodies, filled with recipes centered around locally grown/raised, organic, slow food. Recipes include, "gourmetified" classics like smoked-salt caramel ice cream, tuna-noodle casserole with cremini mushrooms and thyme, house cured salmon, and sloppy joes with piment d'Espelette and veal stock. Some of the ingredients may seem daunting, such as kefir lime leaves or white-truffle honey, which, perhaps are readily available to the Aherns in Seattle's bustling Pike Place market, but not at your local supermarket. Nevertheless, there is something for everyone. If you don't have time or desire to make your own gluten-free pasta as the Aherns do, you can certainly sub store bought pasta in their dishes. And when you have the time to do cook something slow, it is worthwhile to try a recipe from this book.

The recipes I selected from the book to present are perfect for the upcoming Passover holiday. They are two of the more simpler recipes, with ingredients that should be fairly easy to come by.

Have a tasty and happy Passover!

Daniel Ahern, "the chef" learned to make this from Tom Colicchio at Gramercy Tavern. I thought it looked similar to Sefardi style charoset. Either way, it can be used for passover, and would make a nice accompaniment to meat or chicken, and would certainly be a great spread for matzoh!

Fig Chutney
from "Gluten-Free Girl and the Chef" by Shauna James Ahern and Daniel Ahern, p. 145

3 pints fresh figs
1 Tablespoon olive oil
2 large shallots, peeled and thinly sliced
1 teaspoon fresh thyme, chopped
1/2 teaspoon Saigon cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup ruby red port

Remove the stems from the figs. Quarter them and set them aside.

Set a large saute pan over low heat and pour in the oil. Add the shallots and cook, stirring, until they are softened and translucent, about 5 minutes. Add the thyme, cinnamon, and nutmeg and cook until the herb and spices are fragrant in the kitchen.

Add three-quarters of the fresh figs. Pour in the port and stir. Raise the heat to medium and cook the chutney, stirring frequently to prevent burning, until it is reduced and starts to thicken, 15 or 20 minutes; however, do not over stir the chutney, because you want the figs somewhat chunky. Stir in the remaining figs and cook for another 3 to 4 minutes.

Chill the chutney in a long, shallow casserole dish, so it can chill evenly; if you put it in a deep container, it will keep warm and continue cooking, and the bottom will be hot and turn sour faster.

Yield: 2 cups


Everyone seems to buy a big horseradish root for the seder plate, then not know what to do with it the next day. You can use it in this dish, which makes a lovely appetizer for the holiday meals. Use mayonnaise instead of sour cream if you are serving it with a meat meal. During the year you can sub-Tofutti sour cream or silken tofu for the non-dairy eaters amongst your guests. If you are serving someone who is both dairy and egg allergic, omit the horseradish cream and make their stacks with tomatoes, salmon, lemon and herbs.

Smoked Salmon and Tomato Napoleon with Horseradish Sour Cream

from "Gluten-Free Girl and the Chef" by Shauna James Ahern and Daniel Ahern, p. 177

1/2 cup sour cream
1 Tablespoon prepared horseradish
1 Tablespoon finely grated fresh horseradish
1 teaspoon fresh lemon juice
2 Tablespoons finely chopped fresh chives
Kosher salt and cracked black pepper
4 large ripe heirloom tomatoes (in season)
8 ounces sliced smoked salmon

In a food processor, combine the sour cream (or mayonnaise), prepared horseradish, grated horseradish, and lemon juice. Puree until smooth and then stir in the chives by hand. Season with salt and pepper.

Slice the tomatoes to roughly 1/4-inch thickness. Season with salt.

Start with a slice of tomato. Dollop some horseradish sour cream on top. Nestle a piece of smoked salmon in it. Repeat, going all the way up until you cannot eat any higher.

If you are presenting these on a platter, drizzle the sour cream sauce around the plate.

Yield: 4 servings

Alice in Cookieland

BS"D


BS"D

Before Jacques Torres was wowing the American public with mousse filled chocolate desserts shaped like antique wood-stoves, Alice Medrich set up shop in Berkeley, California. Her goal was to educate the American Palate that there was more to chocolate than the milky bars that came in the ubiquitous brown and white wrapper (although I will take one of those any day still!). Her cookbooks further wooed the hearts of Americans unable to make the trip to her famed store, Cocolat. Alice's creations always contain high quality ingredients, and are also high in creativity, for instance using garam masala in a cookie! I flipped through her latest book, Chewy Gooey Crispy Crunchy Melt-In-your-Mouth Cookies by Alice Medrich, not expecting to find anything I could make for Lillie and Rosie, but find it I did...in spades.


I experienced the joy of the unexpected discovery, when I found both gluten free, dairy-free and eggless selections (although not all free of everything) in the book, including: Cocoa Nib Wheat-Free Rugelach, Spicy Carrot Masala Macaroons and Wheat-Free Chocolate Chip Cookies. I especially liked that she incorporated oat flour into many of her wheat-free selections. I have been trying of late to re-incorporate whole grains into Lillie's diet. Before she went gluten-free, we ate largely whole wheat pasta and breads. Once she went gluten-free the only varieties of gluten-free breads and pastas she found palatable were the white flour ones. This distressed me somewhat, although I wanted to feed her what was appealing since she felt deprived of so much at that point. Alice Medrich's decision to include gluten-free and allergy friendly desserts in her book has given me hope that the culinary world is truly recognizing and accommodating special diets.


With Purim just around the cornier, I have been getting a lot of hits for hamantaschen. As an alternative to last year's recipe, you can also use these butter cookies from Alice Medrich. For a change from jam filling, Ms. Medrich includes a nice chocolate filling recipe for the hamantaschen, or use 1 cup chocolate chips melted with 1 Tbsp. margarine or shortening in the microwave for 1-2 minutes, stirred until smooth (as Lillie and Rosie did in picture above). These are also great for cut-out cookies.

Wheat-Free Butter Cookies

from Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich, pp. 44-45

1/3 cup plus 1 Tablespoon white rice flour, preferably superfine
1 1/4 cup plus 2 Tablespoon. oat flour
1/4 teaspoon salt
1/8 teaspoon baking soda
2/3 cup sugar
2 oz. cream cheese, cut in chunks (Tofutti cream cheese or pureed soft or silken tofu may be substituted)
12 Tablespoons (1 1/2 sticks) unsalted, butter, softened, cut in chunks (or non-hydrogenated, non-dairy margarine such as Earth Balance)
1 teaspoon pure vanilla extract

In a medium bowl, combine the flours, salt, and baking soda, and mix thoroughly with a whisk or fork. In a large bowl, using the back of a large spoon or an electric mixer, mix the sugar with the cream cheese, butter, and vanilla just until smooth and creamy. Add the flour mixture and mix just until it is incorporated. Do not over mix.

Divide the dough between two sheets of wax paper and form two- 8-inch logs about 1 1/2 inches in diameter. Wrap them tightly in the wax paper and refrigerate for at least 2 hours, preferably longer or overnight.

Preheat the oven to 325F degrees. Position racks in the upper and lower thirds of the oven.

Use a sharp knife to cut eh cold dough log into 1/4-inch-thick slices. Place the cookies at least 1 1/2 inches apart on the lined or greased baking sheets*. Bake for 12 to 15 minutes, until the cookies are golden brown at the edges and well browned on the bottom. The tops will remain fairly pale. Rotate the pans from top to bottom and from front to back halfway through baking time to ensure even baking. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool completely before stacking or storing. May be kept in an airtight container for at least 2 weeks.

*For hamantaschen: At this point, dip the bottom of a glass in gluten free flour or granulated sugar, and flatten cookie dough rounds slightly. Fill with 1/2 tsp. jam, prune lekvar, ganache or date paste. Pinch to form 3 corners and continue as above. May need to bake a extra few minutes. Dough may also be rolled out to 1/4-inch thickness and cut with cookie cutters.

Yield: 3 dozen





I made this recipe with gluten-free flour, and it came out fine, except I had to bake it about 10-15 minutes longer than the time called for. I also omitted the nuts due to Rosie's allergies and the vegan caramels b/c I've yet to find vegan caramels--perhaps in Berkeley they are in every supermarket!

Dairy-Free Caramel Rocky Road Squares
from Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich, pp. 210-11

1 2/3 cups unbleached all purpose gluten free flour blend with xanthan gum*
1 cup plus 2 Tablespoon sugar
1/4 cup plus 2 Tablespoon cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cold water
1/4 cup vegetable oil
1 Tablespoon distilled vinegar
2 teaspoon pure vanilla extract
6-oz. dairy-free semi-sweet or bittersweet chocolate, chopped into shards or pieces or use store-bought chunks or chips
1 cup broken or very coarsely chopped walnut or pecan pieces
3 ounces purchased vegan caramels, cut into 1/2-inch pieces
12 marshmallows, quartered

*If using a flour blend without xanthan gum, add 1 teaspoon xanthan gum to the mixture.

Preheat the oven to 350F degrees. Position a rack in the lower third of the oven.

Combine the first 5 ingredients in a large bowl and mix together thoroughly with a whisk or fork.

In a small bowl, mix the next four ingredients. Pour the liquid over the flour mixture. Mix with a wooden spoon or rubber spatulas just until smooth. Add half of the chocolate, half of the walnuts, and all the caramel, and stir to incorporate.

Scrape the batter into the pan and spread it evenly. Distribute the marshmallow quarters all over the brownies an poke them into the batter, leaving the tips exposed. Sprinkle the remaining chocolate and nurse around the marshmallows.

Bake for 20-25 minutes (I found I needed to bake about 35-40), or until the batter no longer sways or jiggles when you nudge the side of the pan. Cool on a rack. Lift the edges of the foil to transfer the squares to a cutting board. Slide a slim metal spatula under the cake to release it from the foil. Cut into squares. Serve warm or at room temperature.

May be kept in an airtight container for up to 3 days.

Yield: 16 2 1/4-inch squares

Have your cake and eat it too!

BS"D

One of the things I mourned when I both had to give up eggs in my baking, and later went gluten-free, was the convenience of cake mixes. Although I am an avid from scratch baker as well, I enjoyed using the cake mixes as a "jumping off point" for recipes, such as my favorite, the iconic Tunnel of Fudge Cake. Similarly Anne Byrn author of the "Cake Mix Doctor" series made a career out of "doctoring" store bought mixes to make beautiful Bundts, magnificent muffins and creative cookies. She has now tackled the gluten-free market with her latest book, "The Cake Mix Doctor Bakes Gluten-Free". I can honestly say if I recommend one gluten-free baking book, it would be this one. Although dairy-free substitutes are provided for each recipe, they are not egg-less. But, ones own experimentation can be done with various egg substitutes.



Although normally from scratch baking is cheaper than using store bought mixes, it is not necessarily the case with gluten-free baking. Most recipes call for a blend of flours, sometimes as many as five (or more), each one may cost 5-7 times that of all-purpose wheat flour. Plus there is xanthan gum which can cost $13 a packet. And if you bake infrequently, these items will go bad over time (I store mine in the freezer to help prolong their freshness). Since Betty Crocker unveiled her line of gluten-free mixes, including cakes, cookies and brownies, the cost of gluten-free baking has gone down significantly. The Betty Crocker mixes are less than $4 (in my supermarket), and taste great. I particularly like the brownie mix, the texture and flavor are great. Although there are more and more gluten-free bakeries cropping up, most of us have to buy frozen or bake our own gluten-free cakes and cupcakes. So, the convenience found in these mixes is a boon to us. Anne Byrn puts a spin on the store bought mixes by adding ingredients to create such treats as Seven Layer Brownies, Snickerdoodle Cake and Lemon Bundt. She even gives step by step instructions for creating a gluten-free wedding cake! The cookbook is uncomplicated and yields great results. With just a few additions, Ms. Byrn shows you how you can elevate the ordinary into the extraordinary.

Along these lines, my friend Shuli recently threw a gala third birthday party for her son. Shuli's brother was diagnosed with Celiac disease as an adult, and she makes a great effort to accommodate his dietary needs. Catering the entire party on her own, she wanted to make the dishes as quick and easy to prepare as she could. She decided to make a spread of bagels, providing Udi's brand for her brother, flavored cream cheeses, hard cheeses, smoked salmon and salads (including a Caesar with gluten-free croutons and a rice noodle pasta salad). In this way, the gluten-free guest could enjoy all the dishes along with everyone else. For dessert, Shuli made a dessert bar that was entirely gluten-free! For this she gets the Gluten Free Maven's "Hostess with the Mostest Award" for 2011. Since she isn't cooking gluten-free on a daily basis, and did not wish to complicate things with buying a half dozen different flours she would use only once, Shuli decided to stick with mixes and store bought baked goods, which she "doctored". Being that the party was on Super Bowl Sunday, and her son was born the day our home team won the Super Bowl, she decided to make football shaped brownies. She used the Betty Crocker Brownie mix which she frosted with Duncan Hines Whipped Chocolate Frosting (gluten-free and dairy-free). Then, she cut out the shapes with a football cookie cutter (Shuli told me you could also bend a tin can into a football shape if you don't have a cookie cutter). Putting white frosting in a zip-top plastic bag, she snipped one corner and added the lacing to the footballs. The result was a big hit! She also made a decorated cake, individual trifles (see pic. above) using crumbled cake and decorating store-bought black and white cookies to look like a little boy's face. Adding a tray of fruit kebabs made her gluten-free dessert bar a spectacular looking and tasting success!

While we unfortunately don't all attend so many gluten friendly parties as this, we can still take along a dessert or dish to add to the festivities, and be enjoyed by all---gluten-free or otherwise.


The author recommends using Betty Crocker or Gluten Free Pantry brand mixes.

Chocolate Cloud Cookies

from The Cake Mix Doctor Bakes Gluten-Free by Anne Byrn, p.p. 266-7

1 package (15 ounces) chocolate gluten-free cake mix
2 Tablespoons chocolate instant pudding mix
8 Tablespoons (1 stick) unsalted butter or vegetable shortening, melted
1 large egg
1/3 cup confectioners' sugar

1. Place a rack in the center of the oven and preheat the oven to 350F degrees. Set aside 2 ungreased baking sheets.

2. Place the cake mix, pudding mix, melted butter, and egg in a large mixing bowl and beat with an electric mixer on low speed until the ingredients nearly come together in a ball, 45 seconds. Place the confectioners' sugar in a shallow bowl. With your hands form the cookie dough into 1-inch balls. Roll each ball of dough in the confectioners' sugar and arrange 12 balls on each baking sheet 2 to 3 inches apart.

3. Place the baking sheets in the oven and bake the cookies until they are puffed up , firm around the edges, but still slightly soft in the center, 10 to 12 minutes. Transfer the baking sheets to wire racks and let the cookies cool for 5 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely, 15 minutes longer. Repeat with the remaining dough.

Store the cookies in a cookie jar or tin at room temperature for up to a week. Freeze the cookies, wrapped in aluminum foil or in a resealable plastic bag, for one month. Let the cookies thaw on the kitchen counter overnight before serving.

Optional: Fold in 1/2 cup of miniature semi-sweet chocolate chips into the cookie dough before rolling into balls.

Yield: 3 1/2 dozen


This Caesar salad has a dairy-free dressing, and can be made egg-free by substituting a soy based mayonnaise substitute, such as Nayonaise.

Shuli's 1-2-3 Caesar Salad

Dressing:
2 garlic cloves, minced
4 Tablespoon olive or canola oil
5 Tablespoons white or cider vinegar
3 Tablespoons mayonnaise or Nayonaise
salt and pepper, to taste

Croutons:
3 slices Udi's bread
non-stick cooking spray
salt, to taste
1 Tablespoon garlic powder (more or less to taste)

1 head romaine lettuce, washed patted dry and torn into pieces

1. In a small bowl, stir together dressing ingredients until well combined. Cover and refrigerate until ready to use.

2. Lay bread on a cookie sheet. Spray both sides generously with cooking spray. Sprinkle both sides lightly with salt and generously with garlic powder. Bake at 350 until browned. Cut into cubes when cooled.

3. Place lettuce in a large salad bowl. Pour dressing over lettuce, and toss until well coated. Sprinkle with croutons. Serve.

Serves: 6-8

How do Ud-do?

BS"D

Lillie's biggest wish in life is to go into a bakery and buy something. It's the sort of wish that might be reasonable for a poverty stricken child, or one caught up in the tumult of a war torn city. But when bakeries are prevalent on every main street and in every other strip mall, it's a bit odd. Unless your child can't eat gluten, or eggs, or nuts or any of the staples used in "normal" baking. As hard as I try with my home made creations, they just aren't enough for my daughter. She dreams of that giant sprinkle cookie or pastel laced cake in the bakery window, like an adult dreams of winning the lottery. As a parent I sigh and feel somewhat bereft that I can't fulfill such a seemingly simple wish. When Katz's came out with their chocolate frosted (and sprinkled) cupcakes, there was a glimmer of hope. I placed the see through plastic box of chocolate glazed goodies in front of Lillie and said triumphantly, "Like from a bakery"! Then I held my breath and waited for this rather picky girl to utter her decree. She smiled and said, "Yes, like a bakery." Breath released.

Katz's new line of gluten free cupcakes are fabulous and convenient. I ordered them online when they had a special promotion of free shipping for a $30 purchase. They also sent a 15% off coupon with a previous order. So, it was win-win. I ordered enough cupcakes for Lillie's whole class for her birthday party. Her school has a rule that you cannot bring in homemade treats for class celebrations, so in the past we've had to get creative, like having an ice cream party. But now, she feels she can be the same as all her classmates. This may be the first all gluten free birthday party in her school! The cupcakes are delicious, decorative, and really do pass for the real thing. They are a deep chocolate color and taste. Katz's is on the ball in terms of chocolaty taste. I also ordered a Chocolate-strip cake, which is similar to a Hungarian style cocosh cake. It looks like the "real thing" too. Keep up the good work Mrs. Katz!

My local supermarket started ordering Udi's frozen breads and bagels. The bagels caught my eye as they were large first of all, and browned on the outside. The fact that I had $1 off coupon from the Udi's website motivated me even more! They had a more "authentic" look than the Glutino version we've been using thus far. Although I still hold that the Glutino bagels are good, the Udi's ones are better. They've got the "crustiness" right that's elusive to many gluten free breads. No gluten free bread is really ever going to have that, very chewy texture of real bagels, because that comes from the evil scourge-gluten itself. The bagels have to be toasted for optimal flavor. When I made a pizza bagel for Lillie's school lunch, she reported that it got hard by lunchtime and didn't taste good. She is willing to eat pizza bagels at home though. Lillie will still only take Katz's sliced White Bread for sandwiches, as it doesn't get hard, and is good even un-toasted (unlike most gluten free breads).

I feel like I've won the lottery (OK, maybe just the food sensitivity lottery) this month by coming across these two great additions to our pantry. Having a food allergic or sensitive child is a daily challenge, but there every so often I come across a recipe which is a hit, and subsequently falls into our regular repertoire, or I'll come across a product that makes my life easier. On those days I sigh a happy sigh.

Veggie Cheddar Melt

1 gluten free bagel, thawed and split open, or two slices gluten free bread
2 Tablespoons gluten free salsa or gluten free thousand island dressing*(optional)
1 vine ripe tomato, thinly sliced
1/2 cup alfalfa sprouts (I like the spicy ones), rinsed and patted dry
1/4 avocado, thinly sliced
2 ounces, or 2 slices, cheddar cheese or soy cheese

Spray a piece of foil or baking pan with non-stick cooking spray. Place bread or bagel halves on foil. Spread salsa over bread. Layer tomato, sprouts, avocado and cheese. Broil on 450F degrees for about 5 minutes, until the cheese is bubbly, and the remainder of the sandwich is heated through. If desired, lightly toast bagel before constructing sandwich.

Serve warm.

Yield: 1 serving or 2 for smaller appetites

*To make your own dressing: In a small bowl, stir together 4 Tablespoons mayonaise, 1 Tablespoon ketchup, 1/2 Tablespoon pickle relish, 1/4 teaspoon lemon juice, pepper to taste.

Snow Break

BS"D

After I heard last night there would be no school the following day due to the blizzard, I was wandering around the house whispering to myself my snow day mantra, "Embrace the snow day, embrace the snow day." I used to hate snow days. The kids would be so bored despite my efforts at crafts, baking, play dates with the nearest neighbors, and I would get nothing done around the house. Then I decided to mentally reframe how I thought about snow days. I decided to see the positive in them: I didn't have to get the kids dressed and out the door at the crack of dawn, ditto for me, no lunches to make, no carpool. Of course, there is also the memories that are made from watching the little ones make snow angels and catch snowflakes on their tongues.

Fortunately, my husband was off this snow day. He spent most of the day shoveling, and my kids went outside to play around in the snow as he cleared the walkways. The neighbors wandered over and the children made snow angels with their friends. Rosie didn't like that Lillie threw snow at her. I told her that's how you "play" in the snow. When they came inside their noses were pink, and their clothes coated with snow like a donut with powdered sugar. "Hot cocoa, hot cocoa", they cried. No problem, easy enough request. Wait, no, the packet of hot cocoa is processed on equipment that processed wheat. Once again the seemingly easy becomes not so easy. I decided to pull down the canister of Ghirardelli cocoa, and make the hot cocoa recipe on the back. Hot cocoa became easy once again. Once you try making cocoa from scratch, you will never go back to the packet. There is a richness which cannot compare to the boxed stuff.

I can't say the day was exactly idyllic, moral begins to break down by early afternoon, but while all the kids were gathered around the kitchen table drinking their hot cocoa, they were quiet and content. So make yourself a cup of cocoa and embrace your snow day!

It's worth buying better quality unsweetened cocoa powder. I think Ghirardelli natural unsweetened cocoa is the best you can get in the supermarket. It's not much more than Hershey's, and if you put the two side by side you can't help but see the difference in color and richness of texture. There is also a type of cocoa called Dutch processed, which contains alkali. For an easy primer on dutch cocoa versus plain, click here. For this recipe, you can use either.

Ghirardelli Hot Chocolate

1 1/2 Tablespoons unsweetened cocoa

1 1/2 Tablespoons granulated sugar

1 cup milk (dairy, soy, rice, coconut)

Whisk together first two ingredients in a small saucepan. Add the milk, whisk together until blended. Heat over low heat for 8-10 minutes, until small bubbles appear on the surface. Whisk occasionally while heating. Serve immediately, garnished with marshmallows or whipped cream, if desired.

Microwave method: Mix cocoa and sugar and set aside. Pour milk into a mug and heat on high for 1 - 1 1/2 minutes. Remove from microwave and stir in cocoa mixture.

Serves 1

Swap This!

BS"D

I feel like every magazine this time of year has a cover story on cookie swaps. These are parties where groups of people get together and bring several dozen of one kind of cookie, and a large container. Then they each take a few of the other people's cookies, resulting in a stunning array of goodies without doing all the work to make such a variety. People often try to show their personal best at these affairs, either by bringing elaborately decorated cookies or outrageously delectable ones. But once again, these parties are gluten fests for which the Celiac doesn't benefit.

As I peruse the the recipes the home magazines give, usually accompanied by a lush photo spread, I "tsk, tsk" to myself that they are train wrecks for the food sensitive--full of eggs, nuts, wheat flour and butter. But can you expect much more from the "non-sensitive world"? Then every so often, I will serendipitously come across a recipe that works well with gluten free flour subbed for "regular" all-purpose flour. Butter in these recipes is easily switched with non-dairy margarine, ditto for milk. Occasionally, I will even find a recipe that is egg less--then I'm dancing in the streets!

Below, I am presenting two sweet treats that no-one will even suspect are gluten and allergen free. They are stand outs on their own. If you are bringing them to a cookie swap, or putting them on a buffet or platter with gluten-ful goodies, I suggest wrapping them in cellophane bags with a ribbon bow. This will keep them uncontaminated while attractively presented. Holiday's are especially difficult times for the food sensitive, with all the celebrations and gatherings that include festive foods. But with a little creativity no one has to be left out!



This recipe was adapted from a cookie contest winner in the January 2011 Cook's Country Magazine. The nuts in the recipe are optional, and the cookie is totally fine without them. You may want to mix up the types of chips you use (i.e. white chocolate or cinnamon flavor), as long as the total equals 1 1/2 cups. Judging by the look on the faces of those that have eaten these bars, they are truly bliss!

Chocolate-Cherry Bliss Bars

1 1/4 cups all-purpose gluten free flour blend with xanthan gum* (such as Jules' brand)
1 1/2 sticks non-dairy margarine (such as Earth Balance Buttery Sticks), chilled, cut into cubes
2/3 cup packed dark brown sugar (light brown works fine too)
1/4 granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup sweetened shredded coconut, toasted**
1/2 cup gluten-free old fashioned oats
1- 12 ounce jar cherry preserves
1 1/2 cups semisweet chocolate chips
1 cup chopped pecans or walnuts, toasted** (optional)


Pre-heat oven to 350F degrees. Line a 9x13 inch baking pan with parchment paper or aluminum foil, with 3 inches of foil hanging over the edge of the pan. Spray with non-stick cooking spray.

In a food processor, pulse together the flour, margarine, sugars, salt and cinnamon until the mixture resembles coarse meal. Transfer mixture to a medium sized mixing bowl, and stir in coconut and oats. Reserve 3/4 cup of mixture, and press remaining mixture into prepared pan. Bake 15-18 minutes, until light golden brown. Cool on wire rack for 10 minutes.

Spread jam over warm crust. Sprinkle with chocolate chips and nuts (if using), top with remaining crumb mixture. Bake until bubbly and golden brown, 18-22 minutes. Cool on wire rack, about 1 hour. Lift cookies out of pan using foil sling or parchment paper. Place on flat surface, and cut into 24 bars. Store in airtight container.

Yield: 2 dozen bar cookies

*If your flour blend doesn't include xanthan gum, add 1/2 teaspoon xanthan gum to dry ingredients

**To toast coconut or nuts: Spread coconut in a single layer on a cookie sheet. Bake in a 350F degree oven for 8-10 minutes, or until light brown, turning occasionally. Coconut can go from
brown to burnt quickly, so keep checking it.

Anyone who has seen snow in New York City needs no explanation for the name of these cookies. This recipe was inspired by one in a Joanne Fluke mystery.

New York City Snowballs

1 cup (2 sticks) non-dairy margarine or butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract

1/2 teaspoon almond or mocha extract (optional)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 3/4 cups all-purpose gluten free flour blend with xanthan gum* (such as Jules' brand or Better Batter)

1 1/2 cups sweetened coconut or finely chopped nuts (or half of each)

Confectioner's sugar

Pre-heat oven to 325F degrees. Line two cookie sheets with parchment paper, or spray with non-stick cooking spray.

In a medium sized mixing bowl, with an electric mixer, cream together margarine and granulated sugar. Add the vanilla extract, cocoa and salt. Mix until well blended, 1 to 2 minutes. Add the flour in 3 additions, blended well after each addition. Stir in coconut or nuts.

Dampen fingers, and roll dough into walnut sized balls. Place on cookie sheets about 2 inches apart. Bake for 12-15 minutes until firm. Switch cookie sheets halfway through baking time.

Allow cookies to cool a few minutes on the cookie sheets, then transfer to wire racks to cool completely (at least 30 minutes).

Place confectioner's sugar in a small bowl. Roll cooled cookies in confectioner's sugar. Store in covered container.

Yield: 3 dozen cookies

*If your flour blend doesn't include xanthan gum, add 1/2 teaspoon xanthan gum to dry ingredients