Showing posts with label Gluten Free. Show all posts
Showing posts with label Gluten Free. Show all posts

Tuesday, April 4, 2017

Spinach and Artichoke Stuffed Spaghetti Squash


LESLIE: Last fall, when a friend proudly presented us with a homegrown spaghetti squash, we made Stuffed Spaghetti Squash Bowls. Like a little burrito, without the tortilla and with their own bowls! 

A few weeks ago, I came across this recipe in a magazine while visiting my mother, so when I spotted spaghetti squash in the grocery store, I brought the tasty thing home with me. And made them even tastier with the addition of some of Mr. Right’s favorite things: marinated artichokes and cheese. We changed the recipe a bit, naturally—I seem incapable of doing otherwise! 

Starting the cooking in the microwave was brilliant, and worked perfectly. Plus it cut the cooking time considerably, and we’ll do that next time we make the Stuffed Squash Bowls. The 80% power instruction amuses me—microwaves do vary—but it worked for us. If you know your microwave is weak, go full-strength!

We used one squash for the two of us, mounding the filling high. If you do have extra filling, it would be lovely inside an omelet. The original recipe called for loosening the squash flesh with a fork, then adding the filling directly to the squash; on a repeat, we’d do as we did with the Stuffed Squash Bowls, and scoop out the innards, adding them to the pot with the other ingredients to mix and heat thoroughly. 

These dears are both gluten-free and vegetarian. Of course, they’re not vegetarian if you serve them with grilled chicken, as we did! 

Spinach and Artichoke Stuffed Spaghetti Squash

1 spaghetti squash
1 tablespoon olive oil
1 medium shallot, finely chopped 
3 cups fresh spinach, about 3-4 generous handfuls
½ teaspoon kosher salt
4 ounces cream cheese
½ cup marinated artichokes, drained 
1/4 cup grated Parmesan
½ teaspoon lemon zest
½ teaspoon freshly ground black pepper



Pierce the squash all over with a knife and place on a plate or other microwave-safe dish. Cook on 80% power for 10 minutes; turn over and cook another 10 minutes, or until a knife slips in easily. Cut in half to cool slightly, and scoop out and discard the seeds. 

Meanwhile, in a 6 quart saucepan, warm the olive oil and saute the shallot for 2-3 minutes, stirring. Add the spinach and salt, and cook until wilted, about 2 minutes. Scoop the innards out of the squash halves, being careful not to damage the skin, and add to the pot. Add the cream cheese, artichokes, Parmesan, zest, and black pepper. Stir until cheese melts, about 5 minutes. 

Heat your broiler. Divide spinach mixture in the squash halves and broil on high until browned on top, 3-4 minutes.

Enjoy!











From the cover of TREBLE AT THE JAM FEST, Food Lovers' Village Mystery #4 (Midnight Ink, June 2017):  

Erin Murphy, manager of Murphy’s Mercantile (aka the Merc), is tuning up for Jewel Bay’s annual Jazz Festival. Between keeping the Merc’s shelves stocked with Montana’s tastiest local fare and hosting the festival’s kick-off concert, Erin has her hands full.

Discord erupts when jazz guitarist Gerry Martin is found dead on the rocks above the Jewel River. The one-time international sensation had fallen out of sync with festival organizers, students, and performers. Was his death an accident?or did someone even the score?

Despite the warning signs to not get involved, Erin investigates. And when the killer attacks, she orchestrates her efforts into one last crescendo, hoping to avoid a deadly finale.


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher. 

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

Tuesday, February 21, 2017

Vegetarian Chili and Green Chile Cornbread

LESLIE: Chili is a classic American dish, and I suspect every home cook has a favorite recipe, vegetarian or not. Mine started life in Laurel’s Kitchen, one of the first cookbooks I ever bought, and a classic of vegetarian cooking, but the recipe is much changed. Some vegetarian cooking, especially in the 1970s, isn’t real high on flavor. And me? Well, flavor is kinda the point, right?

Since I started writing my Spice Shop series, I’ve heard plenty of readers say they don’t care for “spicy food.” What they really mean is they don’t care for heat, for peppers that scorch the roof of your mouth. This dish, as I’ve spiced it, gives a nice balance of flavor without a lot of heat, and the cornbread balances it nicely. If you’re looking for a three-alarm chili, this isn’t it.

This recipe also features the few foods I will use canned: beans, tomatoes, and diced chiles! Somehow, though, we recently acquired large bags of dried kidney and black beans, so we’ve been cooking them for chili, soup, and tacos. It’s easy, but requires some planning, and when it comes to dinner, I don’t always plan very far ahead!

Some cooks dot a piece of parchment or waxed paper with tablespoons of the extra tomato sauce, freeze it, then toss the dots in a bag and throw it back in the freezer. I usually just use the entire can, even though that’s not why my own recipe calls for! You decide, based on how thick you like your chili.

This freezes nicely, in small glass containers. If we want to make a chili with meat, we use this same recipe, sauteing the ground beef in the stock pot before adding the onions and garlic.

Early in our marriage, Mr. Right told me he didn’t like cornbread. Turns out, he didn’t like his mother’s cornbread! (She was an excellent cook, and even ran a restaurant for a while, but cornbread wasn't her dish.) This version is moist and flavorful, and never lasts long. This recipe comes from Vegetarian Soups For All Seasons by Nava Atlas, but again, I've spiced it up!

The chili recipe is gluten-free; the cornbread is not.

Leslie’s Vegetarian Chili and Green Chile Cornbread

olive oil
1 white or yellow onion, chopped
1 teaspoon garlic, minced
2 stalks celery, chopped
1 carrot, diced
1 bell pepper, any color, chopped (optional)
2-14 ounce cans chopped or crushed tomatoes
2 tablespoons tomato paste
2 cups vegetable stock (or water)
4 cups kidney beans (1-1/2 to 2 cups dry, cooked, or 2-14 ounce cans
½ teaspoon chili powder
½ teaspoon cumin
1-1/2 teaspoon kosher salt
1 teaspoon dried oregano
cheddar or Monterey jack, shredded, for topping (optional)



If you’re using dried beans, soak overnight in a large pot, then drain and return to pot. Cover with 3 cups of water for each cup of beans; bring to a low boil and simmer, about 1-1/4 hours, until tender but not mushy—they will continue to cook in the chili.

In a large stock pot, saute the onion in olive oil until softened and they begin to turn transparent; add the garlic and saute briefly. Add the celery, carrots, and bell pepper, and saute until soft, 3-5 minutes.


Add the tomatoes, tomato paste, stock, beans, and spices. Bring to a low boil, then simmer about 30 minutes.

Top with shredded cheese to serve.

Green Chili Cornbread

1-1/2 cups cornmeal, medium grind
½ cup unbleached white flour
1/4 cup wheat germ
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs
1 cup plain yogurt (low or full fat work equally well; Greek style is too thick)
2 tablespoons vegetable oil
1-4 ounce can chopped green chiles
½ cup thawed frozen corn kernels (optional)



Preheat oven to 400 degrees. Spray or oil a 9" square pan.

In a large bowl, combine cornmeal, flour, wheat germ, baking soda, baking powder, salt, and cayenne.


In a smaller bowl, lightly beat the eggs, and mix in the yogurt and oil. Make a well in the dry ingredients and add the egg mixture; stir until combined. Stir in the corn, if you’re using it.




Spread mixture in pan and bake 20-25 minutes, until the top is golden and a knife or tester comes out clean. 



Let cool slightly and cut into squares.

Serve warm with butter. Because it is so moist, store leftovers in the fridge.



From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming March 15): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, November 29, 2016

Stuffed Spaghetti Squash Bowls


LESLIE BUDEWITZ: We love squash—summer squash like zucchini, crookneck, and patty pan, or the heartier winter squash like acorn, butternut, and kabocha. Spaghetti squash may be our very favorite, a winter squash named for its strand-like flesh. Roast a cut winter squash, serve with butter, salt and pepper, and a sprinkling of Parmesan for a simple, yummy side dish. Of course, they make fabulous soups, like this Gingered Pumpkin Apple Soup I shared a year ago.

But squash play well with others, too. This recipe combines veggies, beans, and cheese, making it a complete protein for vegetarians. It's also gluten-free. The combination is terrifically pretty. The cilantro-averse—you know who you are—can substitute parsley without losing the color.

The outer skins that allow winter squash to store well can be tricky to cut. The original source for this recipe—which I have changed quite a bit—suggests microwaving the squash for 5 minutes to soften it, but I have not tried that.

We ate one bowl each—one half of the squash, stuffed—as our dinner, but each half could be cut in half again and served with chicken as a side dish.

Stuffed Spaghetti Squash Bowls

1 large spaghetti squash
olive or vegetable oil
½ chopped onion
1 red bell pepper, chopped
½ cup chopped fresh tomatoes
1-2 jalapenos, cored and sliced (optional)
1 (14.5 ounce) can black beans, drained and rinsed
1 cup corn kernels (if frozen, place in a colander and rinse with hot water to defrost)
1/4 cup fresh cilantro or parsley, finely chopped
1 teaspoon cumin
salt & pepper
½ cup salsa
1/2 cup shredded cheddar or Monterey jack cheese

Preheat the oven to 375°F. Line a cookie sheet or baking dish with foil.

Wash the squash and slice off the stem at the top. Cut the squash in half lengthwise and scrape out the seeds and loose pulp with a spoon. Oil the cut edges of each half and place, cut side down, on the baking sheet. Roast about 45 minutes, until the inside of the squash is tender when pierced with a fork.




Heat one tablespoon of oil in a large saute pan over medium heat. Sauté the onion 3-5 minutes, until softened, and add the bell pepper, jalapeno, and tomato. Saute lightly, 4-5 minutes.


Stir in the beans, corn, cilantro or parsley, cumin, salt and pepper, and mix well. Remove from heat.




When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil. Using a metal spoon, scrape out the spaghetti-like strands and add them to the vegetable mixture, being careful not to pierce the skin. Mix the strands into the vegetable mixture, then spoon into the squash bowls.



Divide the salsa between the bowls and sprinkle with the cheese. Broil about 5 minutes, until the cheese is bubbling.

Serves 2-4.
From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.


Tuesday, November 15, 2016

#Thanksgiving week -- Crunchy Kale and Chickpea Salad


LESLIE BUDEWITZ: My constitutional law professor liked to joke that there are two kinds of people: those who constantly divide the world into two kinds of people, and those who don’t.

Let me suggest another way to divide the world: people who insist on eating the same dishes for a particular holiday, year after year, and those who like to mix things up.

Count Mr. Right and me in that latter group. It may be because we are both cabooses, much younger children in our families, and have never actually been allowed to become the hosts of annual family gatherings! Or for me, it may be memories of less-than-stellar holiday cooking. (My mother was an indifferent cook, but a FABULOUS pie and Christmas cookie baker!) Or perhaps, we just enjoy experimenting with the amazing variety of foods available this time of year, which was not the case in our childhoods. (And as proof of the amazing differences between children in the same family, my husband would make tacos for Thanksgiving, while his sister puts her serving dishes away after each holiday meal with a note in them about what dish they hold!)

So if you enjoy rearranging your menu from time to time, this dish is perfect. Plus it counts as both the salad course and a vegetable dish, leaving more room for mashed potatoes and pie. (Maybe not on the same plate, especially if you’re a gravy fan—another way we could divide the world!)

Patting the chickpeas slightly dry allows them to roast rather than steam. The chickpeas and dressing can be prepared ahead of time, with the kale sauteed and the dish assembled just before serving.

Crunchy Chickpea Kale Caesar

2 - 15 ounce cans chickpeas (aka garbanzo beans), rinsed and drained
2 tablespoons olive oil
1/2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
scant 1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon kosher salt
1 large bunch kale
olive oil, for sauteeing
1 red bell pepper, julienned
1 jalapeno pepper, seeded and finely chopped
additional Parmesan for serving, if desired

Preheat the oven to 425 degrees. Pat the chickpeas dry and toss them, on a rimmed baking sheet, with the oil, ½ teaspoon salt, and black pepper. Roast for 30 minutes, shaking and turning the baking sheet occasionally to cook evenly. Set aside to cool.


In a small bowl, whisk together the mayonnaise, lemon juice, Parmesan, mustard, garlic, and 1/4 teaspoon salt.




Trim the kale, discarding any tough stems, and roughly chop it. Heat oil in a large pan and saute briefly, 2-3 minutes; greens should remain well-colored and tender-crisp. Place in a large flat serving bowl.


Add the bell pepper and jalapeno and stir to mix. Add the dressing and toss to coat. Top with chickpeas and additional Parmesan.




Serves 6-8.

Wishing you all a lovely Thanksgiving – thank you for being part of the Mystery Lovers’ Kitchen community!

Are you a traditionalist, or a daring holiday cook? 

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Sunday, August 10, 2014

How to Make Pizza Crust from Cauliflower (No flour, no yeast, no kidding!)from Cleo Coyle




My readers have been waiting for this recipe! The pizza is delicious yet the crust is made from nothing more than cauliflower, egg, and mozzarella cheese with some salt and spices thrown in. 

No flour, no yeast, no kidding!

Now you may have heard of this oddball recipe. It's been around a long time (more on that below). Frankly, I was skeptical of it actually working. My husband (and partner in crime-writing) was, too, but he's a believer now. He enjoyed half this small pie with me last night, beer in hand, smile on his face. We hope you enjoy it as much as we do...

~ Cleo





Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.


How to Make Pizza
with a Cauliflower Crust

(Cleo Coyle's version with step-by-step photos)


How do you make junk-food junkies, health-conscious people, and gluten-free eaters happy? 

My amateur sleuth, 40-something single-mom and coffeehouse manager Clare Cosi, faces that very dilemma when she's hired to cater a party for a group of quirky computer geniuses at the company of a billionaire whose life she saves in Billionaire Blend.

Clare uses this recipe as a solution. She also bakes up a 4-Ingredient Peanut Butter Cookie (no flour, no dairy, no gluten, and no mixer needed). You can get that recipe here.


http://www.cleocoylerecipes.com/2014/07/Gluten-Free-Dairy-Free-Flourless-Peanut-Butter-Cookies-Cleo-Coyle.html
Clare's 4-Ingredient Peanut Butter Cookies:
No dairy, no flour, no gluten, and no mixer needed.

Click Here for the recipe.



To download a free PDF 
of Billionaire Blend's 
recipe guide, click here.
Although Billionaire Blend is the 13th in our Coffeehouse Mystery series, you can enjoy the book as a stand-alone story and have fun trying to solve an attempted murder of a billionaire, right along with Clare. 

As with all our culinary mysteries, my husband and I hope you enjoy the recipes, too. To download a free PDF of Billionaire Blend's recipe guide, click here.


Paleo Pizza Recipe Source:

The earliest mention I can find of this popular recipe is in a low-carb foodie forum circa 2008, but note that it does not include (what I consider) a key step for making the recipe a success. You can see the original mention here, but I have a hunch the recipe source goes back even further (way before the birth of Internet chat rooms) to the high-protein/low carb Atkins diet that was so popular years ago. 

Wherever the recipe began, however, I'm happy to share my version of it with you now...


To download this recipe in a free PDF document
that you can print, save, or share,
click here

Click me...


How to Make Pizza Crust 
from Cauliflower

(Cleo's version with step-by-step photos)


Makes one 10- to 12-inch pizza
(depending on size of cauliflower)


Crust ingredients:

1 medium head of fresh cauliflower (do not use frozen)
½ cup shredded mozzarella cheese
1 large egg
½ teaspoon Kosher salt
½ teaspoon Italian spice mix blend

Step 1 – Prep oven and pan: First preheat your oven to 450°F. Use parchment paper to line a baking sheet or a pizza pan with holes and lightly coat the paper with nonstick spray. (I use Olive Oil spray.)

Step 2 – Rice the cauliflower: Break up the head of cauliflower into florets. Buzz them in a food processor only until they resemble grains of rice. Do not puree! 



Step 3 – Cook in the microwave: Pour riced cauliflower into a microwave-safe dish and cook on high for 7 to 8 minutes.

Step 4 – Squeeze out extra moisture: This is a key step. If you do not squeeze the excess moisture out of your "cauliflower rice," the crust will be soggy and the recipe will not work the way you see it in my photos. You can use a tea towel or cheesecloth or a nut bag (used to make nut milk). Put the cauliflower in and squeeze until you have drained off a good deal of liquid. You don’t have to worry about getting every drop, but do the best you can.




NOTE for troubleshooting: You will start with 3 to 4 cups of Cauliflower Rice out of the food processor. After cooking and squeezing out the extra moisture, you should have somewhere between 1 and 1-1/2 cups remaining. My photo below shows you how the dried cauliflower rice looks, almost like a ground grain.



Step 5 – Create the dough: Pour the cooked and "squeeze-dried" cauliflower rice into a bowl and mix with the lightly beaten large egg, 1/2 cup shredded mozzarella cheese, 1/2 teaspoon Kosher salt, and 1/2 teaspoon Italian spice blend.





Step 6 – Form crust: Drop the dough onto your prepared parchment paper and use clean fingers to shape into a thin disc about 10 to 12 inches in diameter. (Yours might be a little larger or smaller, depending on the size of your cauliflower head and amount of cauliflower rice it yielded.)



Step 7 – Bake for 8 to 16 minutes in your well-preheated 450 degree F. oven. You are watching for the crust to become completely dry and golden brown. Depending on your oven, the type of pan you are using, and the size of your pizza crust, the cooking time will change. Check it at 8 minutes and if the crust is not completely dry and golden brown, continue cooking it for up to 16 minutes. 


(Whenever I use my pizza pan with holes, for example, more heat comes through the pan and the crust cooks much faster, so check your crust often to prevent burning.)



Step 8– Top your crust and finish baking: Allow the crust to cool a bit (5 to 10 minutes). Then top with your favorite pizza sauce and cheeses. 








Finish in the oven with another 8 to 10 minutes of baking. (Again, your particular oven and pan may require more or less time to melt the cheese, simply make a note of it for next time.)





Step 9 – Reheating: This pizza reheats like a dream. Store it in the fridge and when you want to reheat, place slices in the microwave for 10 to 15 seconds.



Recipe PDF
http://www.coffeehousemysteries.com/userfiles/file/Cauliflower-Pizza-Crust-Cleo-Coyle.pdf
To download this recipe
in a free PDF document,

click here.




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Eat (and read) with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 


Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.


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This culinary mystery includes
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To get the Free Recipe Guide, 

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