Gluten-Free – Page 100 – The Celiathlete

July 11, 2012

Recipe: Gluten-Free Chocolate Banana Chip Cupcakes with Peanut Butter Frosting

As a runner and a fruit lover, I have this thing for bananas. Seriously. I love them on their own. I love them slathered in peanut butter. I love them chocolate dipped. I even love them in banana splits. Bananas are awesome. I could eat one every day.

With that in mind, and a convention looming, I had three ripe bananas in my fruit bowl and a need for gluten-free goodies. Well, thanks to The Cake Mix Doctor…a delicious, inspired, fantastic gluten-free cupcake emerged. It doesn’t get any better than chocolate cake with bananas and a peanut butter frosting, right? That’s three of my favorite things all rolled into one fantastic treat.

So I got baking…and these were a hit with the gluten-free crowd and the non-gluten-free crowd at the convention. Seriously…yum.

Recipe: Gluten-Free Chocolate Banana Chip Cupcakes with Peanut Butter Frosting

Servings: 18
Time: Prep 30 minutes; Bake 25 minutes

Ingredients for cupcakes:

1 package (15 ounces) chocolate gluten-free cake mix (I used Betty Crocker Gluten-Free Devil’s Food)
1 cup mashed rip bananas (from 3 small very ripe bananas)
1/2 cup buttermilk (I used unsweetened almond milk)
1/3 cup vegetable oil
3 large eggs
1 tablespoon pure vanilla extract
1/2 cup miniature semisweet chocolate chips

Ingredients for Peanut Butter Frosting:

1 cup creamy peanut butter
8 tablespoons (1 stick) unsalted butter, at room temperature (I used Smart Balance)
2-1/2 cups confectioners’ sugar, sifted
2 tablespoons milk, or more as needed (I used unsweetened almond milk)
2 teaspoons pure vanilla extract

Directions:

Make the cupcakes: Place a rack in the center of the oven and preheat the oven to 375°F. Line 2 cupcake pans with 18 cupcake liners or lightly mist with vegetable oil to keep from sticking.

Place the cake mix, banana, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1-1/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Fold in 1/2 cup miniature semisweet chocolate chips.

Using an ice cream scoop, scoop the batter into the cupcake cups, filling them about two-thirds full. The recipe will make 18 cupcakes.

Bake the cupcakes at 375°F until done, about 18-22 minutes.

Allow to cool for 25 minutes.

Make the Peanut Butter Frosting: Place the peanut butter and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds.

Stop the machine and add 2 cups of the confectioners’ sugar and the milk and vanilla a bit at a time, beating with the mixer on low speed until the confectioners’ sugar is well incorporated, 1 minute.

Increase the mixer speed to medium and beat the frosting until light and fluffy, 1 minute longer, adding up to 1/2 cup more confectioners’ sugar if the frosting is too thin or up to 1 tablespoon more milk if the frosting is too stiff.

Use the frosting at once.

~*~*~

Peanut butter, chocolate, bananas…yeah…that’s living the good life. I loved sharing these with people at the convention and showing them how good gluten-free baking can be. Gluten-free sometimes has a bad reputation for being bland, flavorless and dense. Well, these were amazingly moist, soft, light and had a bit of every prime flavor in there. Bananas were made for peanut butter and chocolate…so it just makes sense that they all work together so well in these cupcakes. So…if you love bananas, love peanut butter, and love chocolate (and let’s face it…who doesn’t?)…I encourage you to bake these up and give them a try. They were a hit this past weekend and I can’t wait to make more of them.

July 10, 2012July 20, 2012

Recipe: Gluten-Free Brown Butter-Pumpkin Mac & Cheese

You know what one of my favorite products to keep in my pantry at all times is? Pumpkin. Yes. Pumpkin. In the fall, I covet it. Not that you can’t get canned pumpkin year-round, it’s just that sometimes it can be a little hard to come by. I have learned to use it as a substitute for butter and eggs in recipes. It doesn’t change the flavor at all…just makes it healthier.

The same applies to using pumpkin in something like…macaroni and cheese. No need to clean your glasses, you read that right. Pumpkin in pasta. Seems…strange, yes? Well, I’m here to tell you that by using pumpkin you can cut at least 1/2 the fat and calories out of your homemade macaroni and cheese. Sounds too good to be true?

It’s not. And even better…this is a creamy, cheesy delight of a dish. And I have The BrokeAss Gourmet to thank for this amazing recipe. Try it…and see how awesome it is for yourself.

Recipe: Gluten-Free Brown Butter-Pumpkin Mac & Cheese

Gluten-Free Brown Butter-Pumpkin Mac and Cheese — Gluten-Free Brown Butter-Pumpkin Mac & Cheese

Servings: 4
Time: Prep 15 minutes; Cook 22 minutes

Ingredients:

8 oz. elbow macaroni, penne, shells or other small pasta shape (I used Hodgson Mill Gluten-Free Penne)
2 tbsp unsalted butter plus more for the pan (I used Smart Balance)
2 tbsp all-purpose flour (I used Bob’s Red Mill Gluten-Free All-Purpose Flour)
3/4 cup milk (any kind…I used unsweetened almond milk)
3/4 cup unsweetened canned pumpkin
1/2 cup plus 2 tbsp shredded aged white cheddar cheese (I used Cabot Extra-Sharp White Cheddar)
dash nutmeg
salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Lightly butter a 2 qt. baking pan or 4 ramekins/oven-proof bowls

Cook macaroni in boiling water according to package directions.

While macaroni cooks, melt the butter in a medium pot over medium heat. As soon as it begins to brown, add the flour and whisk until you have a very sticky dough.

Slowly whisk in the milk to form a creamy white sauce.

Continue whisking as you add the pumpkin and 1/2 cup of the white cheddar. You should have a very creamy orange sauce. Season with nutmeg, salt and pepper.

Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.

Scrape the sauced pasta into the prepared pan(s) and top with the reserved cheddar plus more salt and pepper.

Bake for 18-22 minutes or until the cheese is very bubbly and lightly browned on top. Serve hot.

~*~*~

What’s really amazing about this dish is it tastes like cheese, not pumpkin. Honestly, you can’t even tell that pumpkin is a part of it. But it is. And it’s amazing. I made some for my roomie’s aunt and she absolutely raved about it. My roommate is insisting that I make up another batch on the double because she wants more of it. So, I would call this recipe a win.

Go ahead…buy a can of pumpkin and give this pasta a shot. I promise…you won’t just like it. You’ll love it. And your homemade mac & cheese may never be the same again.

Thank you to The BrokeAss Gourmet for this fantastic recipe (which I happily made gluten-free)!

July 10, 2012

Glenny’s Peanut Caramel Brown Rice Marshmallow Treats not a tasty treat

Product: Glenny’s Peanut Caramel Brown Rice Marshmallow Treats – $5.49+

I love to snack.

Who doesn’t? And in the afternoon, I crave something sweet. It never fails. It’s all I really want. And the key to that is to not break the calorie bank in an afternoon snack. I mean…let’s face it. Two hours later and it’s time to make dinner anyway, yes?

Color me excited then when I stumbled across some Brown Rice Marshmallow Treats by Glenny’s. Now, I have a deep admiration for Glenny’s gluten-free goodies. The two different varieties of cookies that I tried from this brand were phenomenal. And those came highly recommended. I had not even been aware that they delved into tasty little snack treats as well, so when I spotted these on the top shelf of the tiny gluten-free section of my grocery store, and realized they were also vegan, then I was S-O-L-D.

I took them home and tossed them into my pantry with my snacks I grab to take to work.

This past week…I ripped open that box and happily placed one in my lunchbox. At work, I kept thinking that when 3:00 hit, I was going to rip into the most fantastic “Rice Krispie” treat ever. I mean…my store only had Glenny’s Peanut Caramel variety. And we all know I could eat peanut butter by the jar (only a spoon required). So…yeah…there was much anticipation.

Glenny's Peanut Caramel Brown Rice Marshmallow Treat (wrapped) — Glenny’s Peanut Caramel Brown Rice Marshmallow Treat (wrapped)

Snack time rolled around and I pulled it out of my desk and tore open the shiny silver wrapper. What I found was a dry looking block of crispy rice cereal. It smelled distinctly of peanut butter with a hint, and only a hint of caramel. I was disappointed with the size of it too. The wrapper was very misleading as the bar was only about 2/3 the size of it. But…if it tasted better than it looked then we were in business.

But…that was not the case. I ripped off a small bit of it to sample and found that it tasted as dry as it looked. The caramel flavor was really not even there. As for the peanut flavor…there was a hint of it…but you don’t really taste it. In fact, it is really difficult to get past the dryness of the bar itself.

What I liked about it…that it was organic, gluten-free, and vegan. Loved that. I loved that each bar only has 100 calories and is relatively low in sugar content as far as these things go. But the flavor was lacking. There was no luscious caramel and creamy peanut butter flavor in there. They are sweet, yes…but they aren’t knock-me-down delicious. In fact, I didn’t find them delicious at all. I am finally down to my last treat, which I will eat tomorrow at work, and then I will never buy these again. I love that it’s guilt-free, but I hate that it is taste-free.

Glenny’s is fantastic when it comes to gluten-free cookies. But these crispy rice treats are nowhere near that caliber. I was beyond disappointed. Until I get a glowing review of any other flavors of these bars, they won’t grace my pantry or snack shelf again anytime soon.

It’s too bad…because these treats had the potential to be epic.

Glenny's Peanut Caramel Brown Rice Marshmallow Treats (unwrapped) — Glenny’s Peanut Caramel Brown Rice Marshmallow Treats (unwrapped)

July 10, 2012

Gluten-free Italian food done to beautiful perfection at Bella Notte Italian Trattoria in Lexington, Kentucky

Restaurant: Bella Notte Italian Trattoria, Lexington, Kentucky

Gluten-free and Italian food don’t always go hand-in-hand. Believe me. More than once I have relegated myself to the salad, but no croutons, please, at an Italian eaterie. In fact, unless I hit up a local chain or one of the box chains that has a couple of gluten-free options (Olive Garden, Carrabbas), pasta is usually off my radar unless I make it myself at home. And, unfortunately, much of the gluten-free options at the box chains are meat heavy…which doesn’t work for this vegetarian.

But, every now and again, you find a place that surprises you.

Bella Notte Italian Trattoria in Lexington, Kentucky, is one of those places.

I probably never would have given Bella Notte a second look if I were simply passing by on the road. I tend not to notice Italian places anymore because most of them have nothing I can eat. But I have this great app on my iPhone called Find Me Gluten Free and I used it to find somewhere I could eat after I ran in The Great Buffalo Chase 5K on the Fourth of July. One of the places it returned was this little Italian Tratoria on Nicholasville Road in Lexington.

Bella Notte is a very unassuming looking building just off the main drag. We arrived shortly after it opened for lunch. It wasn’t very busy at the time, but by the time we left, it was starting to pick up. I liked arriving before the crowd, especially with my dietary needs. That way I could be certain that my waiter or waitress understood my food allergies.

Little did I know that I wouldn’t have even had to worry about it here. The staff at Bella Notte knows their stuff.

We were greeted warmly at the door and escorted back to a table near the far wall and window. The restaurant has a very homey feel to it. Christmas lights line the trees inside, twinkling in the dimly lit setting. The walls are a rustic yellow, but the area is set up like you might be eating out on a terrace in Tuscany. From the ceiling, little yellow stars dangle overhead. Bella Notte, as you may know, means ‘beautiful night’ in Italian.

We were seated and our waiter came over to get our drink orders while we looked over the menu. I knew from my gluten-free app that this place had gluten-free pasta, so that was a plus. When the waiter returned with our water, I let him know that I was medically gluten-free and he said they had a menu for that.

Boy…did they ever have a menu. He returned only a moment later with a full page menu, that resembled their regular menu, only excluded items that were not safe for me to eat. He also explained as he poured out the olive oil for the fresh, homemade bread my roommate could enjoy with her meal, that I should not feel compelled to sample the herbed oil as it does have gluten in it. I was also informed that both soups of the day, a tomato basil and a corn soup, were both gluten-free. I love a helpful staff.

After giving me a moment to decide on something off the gluten-free menu, he returned and we placed our orders. My roommate went with the Chicken Parmesan ($9.00). She had never tried Chicken Parmesan before and was intrigued. This one included a hand-breaded chicken breast served over a spaghetti marinara, topped off with mozzarella and provolone cheeses and fresh basil. With the option for either a soup or a salad, she opted for the Tomato Basil soup.

Bella Notte's Gluten-Free Menu — Bella Notte’s Gluten-Free Menu

My waiter then turned his attention to me. I ordered the Gluten-Free Penne Arrabianta ($7.00). I was going to get the corn soup, but just to be certain I asked if it was also vegetarian and he said it was not. So, instead I went with the Salad Rustica. He took down the order and went to go put it in at the kitchen.

I was already feeling very confident about eating here. The staff was definitely putting my mind to ease with their knowledge of the menu and the care they were taking with my order. I released a huge sigh of relief and before I knew it, the soup and salad arrived at the table.

The Salad Rustica is a beautiful blend of seasonal fresh greens, lemon juice, extra virgin olive oil, tasted walnuts, and a side of the chef’s vinaigrette. When it was set down in front of me, I was elated. Not only was it a vibrant salad, but they put the dressing to the side instead of dowsing my salad in it. I appreciated that more than ever because I’ve grown into not drowning my salad in dressing like I used to, and most restaurants tend to be heavy-handed on the dressing, especially a vinaigrette. I dug in…and wow. The walnuts are what really make this salad pop. The greens were crispy, fresh, and perfect. The waiter gave my salad some cracked black pepper on top and it really helped amp up the flavor in the greens. The lemon juice and olive oil were the perfect seasonings for this salad. And the vinaigrette was delicious. The chef was right on point with those.

After leaving a clean salad bowl, the main dishes arrived at the table.

Bella Notte's Salad Rustica — Bella Notte’s Salad Rustica

My bowl of Gluten-Free Penne Arrabiata looked absolutely fantastic. My mouth was watering as I took a moment to look it over, take a picture on my cell phone and my camera, and finally picked up my fork and dug in.

Let me first say that when ordering gluten-free here, the gluten-free pasta is a fusilli. So, the penne in my pasta was replaced with a perfect al dente gluten-free fusilli. pasta. The rest of the dish remained true to the original. The pasta was coated in a homemade marinara sauce with crushed red chilies, a chili-infused olive oil, lemon juice, and topped with fresh basil. One bite, and I was hooked. It was a delicious, spicy pasta. One of the best arrabiata pastas I have ever had. Honestly. The red pepper was added to perfection. And the olive oil that had been infused with chili really gave it the perfect kick that I look for when I order an arrabiata pasta. I was beyond impressed. And I ate the entire bowl of pasta, savoring each perfect gluten-free noodle. Which, by the way, was amazing. It didn’t crumble and fall apart on my fork or under the marinara. It remained a perfect al dente throughout the entire meal. Impressed doesn’t even begin to cover it.

We both were quite happy with our food and the service at Bella Notte in Lexington, Kentucky. But, we had a 12:30 movie to catch at the cinema just up from the restaurant, so we didn’t linger nor grab a dessert. It was okay though; we were both completely stuffed. Our check was handed to us and I was quite happy to see that Bella Notte also does not charge you extra for ordering something gluten-free. There was no upcharge for the gluten-free pasta or anything. I felt like a normal customer and that, sometimes, is not an easy thing to come by as a gluten-free foodie.

Will I return to Bella Notte next time I’m in Lexington? Of course. I didn’t expect to find such care, such precision, and such knowledge at an Italian restaurant, but Bella Notte does everything right. And the food was amazing. So, if you are out and about in Lexington, Kentucky and looking for a great place to eat…check out Bella Notte. Honestly, take my word on this one. It’s a gem of a place that knows its food and happily caters to the gluten-free diner.

A beautiful dining experience at a beautiful restaurant…in the heart of Kentucky’s bluegrass region. Bravo, Bella Notte. Bravo.

Bella Notte's Gluten-Free Penne Arrabiata — Bella Notte’s Gluten-Free Penne Arrabiata

July 4, 2012

Recipe: Tropical Fruit Fro-Cho Ice Pops

I’m not always a cookie/cake/brownie/ice cream kind of girl. While I love them all (because, hey…I’m a woman and sometimes…you gotta have your treat!), sometimes something light, fruity, and smooth is what you crave.

When such a craving hits…I know just what to make.

Frozen yogurt popsicles. But…as I am an avid Chobani lover, in my case they are Fro-Cho pops. Any yogurt will do…but I love Greek yogurt because it doesn’t upset my stomach like regular yogurt does (lactose intolerance), it has an added kick of protein (which my vegetarian self loves), and I just find it versatile.

Let me tell you, these frozen treats are so easy to make. Go ahead and mix and match whatever fruit you choose. I was just using what I had left over and frozen from when I made the Fruit Salad Ice Pops. Any combination of fruit and yogurt (I used vanilla, but plain or any flavor would work just as well) will make these frozen pops shine.

Recipe: Tropical Fruit Fro-Cho Ice Pops

Servings: 8
Time: Prep 10 minutes; Freeze 6 hours

Ingredients:

4 ounces strawberries, hulled and halved ( 3/4 cup) and frozen
2 kiwis, peeled and sliced into 1/4-inch rounds and frozen
2 bananas, peeled and sliced and frozen
1 cup Vanilla Chobani Greek Yogurt

Directions:

Place the frozen fruit and the yogurt into the blender. Blend until well mixed

Pour mixture into the ice pop molds.

Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

~*~*~

I find that when it comes to making yogurt pops, frozen fruit works best. And then some of the freezing is already done ahead of time for you. This makes a very smooth mixture. If you aren’t a fan of the taste of Greek yogurt, add some honey to balance out the flavor, or use a 2% fat instead of fat free variety. Chobani makes both and other brands out there as well.

During these hot days of summer…cool off with something nutritious and homemade.

July 3, 2012

Recipe: Asian Noodle Salad

Seeing as how I’ve been getting plenty of fruits and vegetables from my local CSA, I have been trying to work up meals that will use everything up in time for the next bin. That’s not as much of a problem this week as since I am going out of town, I had to cancel my incoming bin. And I know I will have some carryover produce for the beginning of next week. That’s fine.

But it has introduced me to a lot of new dishes and new foods to prepare. And, with the help of Delight Gluten-Free Magazine, I prepared one of their featured recipes – a Chilled Asian Noodle Salad. I tweaked the recipe only slightly (I left out the apple), but the rest of it was all used. And my vegetable crisper drawer saw a lot of use today as I readied the ingredients and mixed everything together.

Without further adieu…this gluten-free/vegan recipe…

Recipe: Asian Noodle Salad

Servings: 4-6
Time: Prep 15 minutes; Cook 10 minutes

Ingredients:

1 package rice noodles (I used A Taste of Thai)
1 teaspoon sesame oil
1 teaspoon hot chili oil
2 tablespoons rice wine vinegar
3 tablespoons gluten-free Tamari soy sauce (I used San-J)
1 tablespoon natural peanut butter (I used Peanut Butter & Co.)
1 cucumber, peeled, seeded, and julienned (thinly sliced)
1 carrot, peeled, and julienned
1 cup bean sprouts
1/2 cup bok choy, thinly sliced
1/2 cup cabbage, thinly sliced
2 tablespoons cilantro, finely chopped
1/4 cup unsalted peanuts, rough chopped for garnish

Directions:

Bring water to a boil in a large pot.

Cook rice noodles as directed on package. Rinse noodles with cold water, drain well, and set aside.

In a small bowl, whisk together sesame oil, chili oil, rice wine vinegar, gluten-free Tamari soy sauce and peanut butter until well combined.

Add noodles, all vegetables, and cilantro to a large bowl. Toss to combine.

Pour the dressing over the noodle salad, and toss gently with tongs to mix well. Garnish with the chopped peanuts and serve immediately, or after refrigeration if desired.

~*~*~

The most difficult part of this was tossing it, to be honest. I had all the noodles on the bottom, all the veggies on top, and then the sauce over it…and my largest bowl just wasn’t large enough. But…I managed. And in the end, I was left with a fantastic, flavorful noodle dish that was perfect for dinner! All the flavors worked. And, as I mentioned, the original recipe called for a Granny Smith Apple to be peeled and julienned as well, but I didn’t have one on hand and the salad didn’t lack anything minus the apple.

Love Asian flavors and food? I highly recommend this dish!

July 1, 2012July 1, 2012

Taking the guess work out of grocery shopping in Milwaukee, Wisconsin

Gluten-Free Trading Company, Milwaukee, Wisconsin

I never thought I would say this, but…I LOVE MILWAUKEE!

I was there last weekend for the sole purpose of running in the Rock ‘N Sole Quarter Marathon. It was quite a haul from my Southern Indiana home, but the race sounded like so much fun. So…my roomie and I were Milwaukee bound.

As I have learned from past travel experiences…come prepared. That’s exactly what I did. I packed up a reusable grocery bag with gluten-free foods and snacks to keep at our hotel…just in case there was nothing I could really eat while in Milwaukee.

Heh. I totally pegged the city wrong.

In fact, Milwaukee is the home of the happiest place on Earth for anyone gluten-free. And that, my friends, is a completely gluten-free grocery store. YES! I kid you not. What is this oasis of gluten-free goodies called?

The Gluten-Free Trading Company.

And it is located on South Chase Avenue in Milwaukee. Incidentally, they have another store located in Pewaukee, Wisconsin as well. Who would have thought Wisconsin would be a hub to embrace a gluten-free lifestyle. Mind boggling…but true.

I think I might have squeed aloud when I walked into the doors of the Gluten-Free Trading Company. Why? Because this little shop has aisles and shelves and freezers and fridges that hold only gluten-free goods. This means the guess work is taken out of it. I didn’t have to sit there going…”well, it doesn’t contain gluten, but it shares equipment with products that have wheat…so…” (Yes…those always go on the shelf. I’ll pay extra for the peace of mind of knowing that something is absolutely gluten-free). I literally could go in there with a basket and just pile stuff in (and I just might have done that…twice…) and not have to second guess anything. COMPLETELY 100% EVERYTHING GLUTEN-FREE!!

Pardon me while I do my happy dance of gluten-free joy. It was like a nirvana of gluten-free awesomeness. Seriously. I didn’t even know where to begin as far as shopping went. But what I did end up doing was snagging items I had never seen where I live to try out. Oh, I was one happy girl in that little grocery store. So happy. I think I was smiling like a loon the entire time as I was checking out products, deciding on what to try, and telling myself I could not buy one of everything…as much as I wanted to.

I went slightly over my budget. I admit it. But I was just so elated that such a place existed…where I could go grocery shopping and not spend half the time staring at ingredients, allergen information, and certain key words that clue me in on whether or not I can consume it or not. It was something I haven’t been able to do in over a year. And I loved every moment of it.

I loved it so much that I returned the following day…very close to their closing time to grab a few more things. I was leaving to head home the following morning, so it was my last chance. I was good and kept myself to a limited number of items. Even better, I discovered that the Gluten-Free Trading Company also ships. SO…if there is something I got that I love and still can’t get anywhere around here…they can get it to me. Let the second happy dance of joy commence.

Check out their Web site: Gluten-Free Trading Company

And if Milwaukee wasn’t already winning me over with the restaurants aplenty that do gluten-free foods (see previous blogs), the fact that they have TWO such places that do just gluten-free stuff is astounding. I wanted to get over to A Gluten-Free Frenzy, which is a grocery store and café in Milwaukee, but they had closed by the time we made our way over there. So…something to check out the next time. From the Web site, I might just have to get a snack while visiting there too.

Milwaukee…you really surprised me. Between being able to safely eat dinner somewhere and have an appetizer, entree, and dessert, and being able to grocery shop in not just one, but two places completely dedicated to gluten-free foods…it just won my heart. I love you.

And I hope to come back and visit soon.

Now…what would it take to get a place like this near where I live, right?

*wistful sigh*

My haul from the Gluten-Free Trading Company, Milwaukee, Wisconsin

July 1, 2012July 1, 2012

Recipe: Eggplant Rollatini

I love eggplant! Love it. It’s nutritious. Delicious. And highly underrated. Let’s face it…you say eggplant to someone who never really has tasted one and you get the wrinkled up nose and the comment that they don’t like eggplant. Well, how do they know? And have they ever had eggplant done right?

One of my favorite things to cook with eggplant is eggplant rollatini. This recipe is fantastic and snagged from one of my favorite magazines to dive into every month – Prevention.

It’s healthy, easy , and delicious. The eggplant is soft and tender, like a noodle…but healthier. And the filling…yeah…it’s the star. If you are unsure about eggplant, I recommend trying out this recipe and seeing if it changes your mind. Trust me…you’ll fall in love with it.

Recipe: Eggplant Rollatini

Servings: 4
Time: Prep 10 minutes; Cook 50 minutes

Ingredients:

1 large eggplant
1 cup fat-free ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 tsp dried basil
1/2 tsp garlic, minced
1/4 teaspoon freshly ground black pepper
2 cups marinara sauce
1 ounce (1/4 cup) shredded reduced-fat mozzarella cheese

Directions:

Preheat the broiler.

Coat a large baking sheet with olive oil cooking spray.

Coat a 9″x 9″ baking dish with cooking spray and place 1/2 cup of marinara sauce on bottom of dish to coat.

Peel the eggplant, if desired. (Personally, I left the skin on).

Cut lengthwise into 1/4″-thick slices. Place on the prepared baking sheet and coat with olive oil cooking spray.

Broil 6″ from the heat for 10 minutes or until softened and lightly browned, turning once. Reduce the oven to 350°F.

Combine the ricotta, Parmesan, basil, garlic and pepper in a medium bowl.

Divide evenly between the eggplant, spooning onto 1 end of each slice.

Roll the slices around the filling, starting from a short side.

Arrange seam sides down in the prepared baking dish.

Spoon 2 cups of the marinara sauce over the eggplant rolls and sprinkle with the mozzarella and Parmesan cheese.

Cover and bake for 25 minutes or until heated through.

Serve.

Eggplant Rollatini freshly baked and out of the oven

~*~*~

The most difficult part of this recipe was slicing the eggplant. Originally the mandolin slicer was what I attempted, but that didn’t work out. A run to the grocery store later and another eggplant and I was hand slicing these as thin as possible. It worked. And my eggplant browned up nicely under the broiler.

Even better, once I arranged the 8 rolls of eggplant, sauced it, cheesed it, and allowed it to bake, it came out perfectly. I mean…what’s not to love about baked, tender eggplant rolled around a delicious blend of cheeses and topped off with sauce. I even used my homemade marinara sauce from my previous post for this dish. Perfect pairing.

Go on. Go get an eggplant and try this one for yourself. It’s not only nutritious…but it is guaranteed to satisfy even the pickiest palate.

June 30, 2012September 27, 2012

Recipe: Homemade Marinara Sauce

Welcome to the point where I sit in the kitchen, staring at a bowl full of organic tomatoes on-the-vine, and think to myself it’s time to branch out a little and try to create and do something with them…because I had a lot of tomatoes and I didn’t want them to go to waste. I also had an eggplant in the refrigerator from my weekly CSA and I had every intention of cooking up some eggplant rollatini with it. So, what better way to use tomatoes up than to make your own marinara sauce.

And that’s exactly what I did. In a fly-by-the-seat-of-your-chef-pants sort of way. I went into the pantry, the spice cabinet, and the fridge and pulled out ingredients I felt would make a flavorful marinara sauce.

In the end…I wasn’t disappointed.

This…good friends…is my very own recipe!!!

Recipe: Homemade Marinara Sauce

Servings: 4
Time: Prep 15 minutes; Cook 30 minutes

Ingredients:

2 pounds organic on-the-vine tomatoes
3 cloves garlic, minced
1 small white onion, chopped (about 3/4 cup)
1 tbsp tomato paste
1 tbsp balsamic vinegar
1/2 cup red wine
1 tsp dried basil (or 2 tbsp fresh)
1/2 tsp dried oregano
1/2 tsp dried parsley
salt, to taste

Directions:

Bring a large pot of salted water to boil.

Prepare an ice bath and place near the stove.

Using a paring knife, cut a shallow x onto the bottom of each tomato and carefully add the tomatoes to the boiling water and cook until the skins split, 15 to 20 seconds.

Using a slotted spoon, remove the tomatoes and place immediately into the ice bath. When they have cooled completely, removed the skins and discard.

Quarter the tomatoes. Remove the seeds. Chop the tomatoes and set aside.

Heat about a tablespoon of olive oil in a large skillet set over medium-high heat.

Add the onion and cook until softened, 3-4 minutes.

Add the garlic and continue cooking until fragrant, about a minute more.

Stir in tomatoes. Cook until sauce reaches a simmer, then reduce heat to medium-low. Add the balsamic vinegar and tomato paste, and stir in. Cook, stirring occasionally, until the tomatoes are tender, 20 to 25 minutes. Add the red wine and allow liquid to simmer and reduce. Add salt, to taste. Then stir in the basil, oregano, and parsley.

Pour the ingredients from the pan into a food processor and pulse until it is to the consistency that you like.

Serve over pasta, pizza, veggies…or whatever. This marinara is so versatile.

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I admit it…I was playing with fire when I went into the kitchen to cook this up. I started off with a recipe, but before even getting started, I tossed it out, said “Screw it…I’m winging it.” And that’s what I did. The result…a flavorful, robust, delicious marinara that I ended up using over homemade eggplant rollatini. Great flavor. The tomatoes and the wine pair up perfectly and really bring the flavor to the sauce. I surprised myself when I cooked this up. Now I can’t wait to get in there and experiment some more.

Please…try my recipe and let me know what you think!

Bon Appétit!

June 30, 2012

Recipe: Confetti Corn

There are just moments that occur while you are watching Food Network that you sit there, staring at the screen, drooling, and wishing you were BFFs with the chef because the dish they are making just looks and sounds so fantastic. Sometimes, these recipes are completely out of the league of the everyday home chef.

But not in the case of the recipe for Confetti Corn, compliments of the Barefoot Contessa. You know…she is an amazing chef and it’s not difficult to change up her higher-fat/calorie recipes to make them healthier. Believe me…I have done it. But there is no need for such things with this vegetable dish.

Trust me…no one I have made this for has disliked it at all. It always receives rave reviews. So…now it’s your turn to give this dish a try. I promise…you won’t disappoint. As Ina Garten says…you’ll be turning the flavor way up.

Recipe: Confetti Corn

Servings: 6
Time: Prep 15 minutes; Cook 15 minutes

Ingredients:

2 tablespoons olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter (I used Earth Balance)
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil

Directions:

Heat the olive oil over medium heat in a large saute pan.

Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt.

Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness.

Season to taste, gently stir in the basil and serve hot.

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Yes…it really is that easy. And with the easy comes a dish that offers burst of flavor with little seasoning. The ingredients and fresh produce are the stars of this dish and they really shine.

But…don’t just sit here taking my word for it. Try it yourself. You’ll be surprised at how much flavor comes out of these vegetables. So delicious.