After completing my Natural Chef program, I found that gluten-free requests were the most abundant with regards to therapeutic cooking.  To address the increasing demand for gluten-free recipes, I began to focus on baking which compared to traditional methods is the most difficult to duplicate. And since chocolate chip cookies are such a staple; I decided to master that one first.

The Ultimate Gluten Free Chocolate Cookie – Makes 20

You will notice I am consistent with my use of whole grain and nut flours, plus healthier sugar.  My ‘secret’ is orange zest – it makes any cookie come alive. It’s important to let all ingredients bind overnight, or up to 24 hours.

3/4 cup sorghum flour*
¼ cup almond flour (blanched is best)
½ tsp. xanthan gum
½ tsp. sea salt
½ tsp. baking soda
½ cup organic unsalted butter
½ cup Sucanat (or brown sugar)
1 pastured egg, room temperature
1 TB vanilla
2 tsp. orange zest
½-3/4 cup chocolate chips

Whisk dry ingredients together in medium mixing bowl.
Cream butter and sugar in separate bowl for about 2 minutes. Add egg and vanilla and stir until fully incorporated.
Gently fold in zest and chips.  Refrigerate.

Preheat oven to 350.
Prepare cookie sheet with Silpat or parchment paper.
Using a small ice cream scoop, place dough on sheets in 5 rows of 4.  They won’t spread.

Bake at 350 for 12 minutes.

Note to all: don’t let gluten free scare you if you can handle wheat products.  My goal when creating this recipe (and all others I make) was: flavor and texture first, that just so happen to be good for you (or in this case, gluten free.)  I sampled many skeptics without revealing the GF factor; they gobbled ‘em up just as fast.

You want to know that when you select a food product labeled as having certain virtues that the company will stand behind what’s promised.
But while some food labels are federally monitored and clearly defined, others aren’t so strictly regulated. Consumer Reports’ Greener Choices website decodes commonly used food labels at its eco-labels center.

I am constantly eschewing the benefits of reading labels at the supermarket. In an ideal world, we wouldn’t have the need…everything would come fresh from the farm!  But, back to reality.  Granted, it takes a little more time at the onset, but saves time (and money) by avoiding the pharmacy.

The Daily Green helps identify 6 potentially misleading food labels:

1. Free-Range or Free-Roaming: You probably most often see this term stamped on eggs, but it’s also used on chicken and other meat to suggest that the animal has spent a good portion of its life outdoors. Consumer Reports says, though, that the standards for these terms are weak, and the rule for the label is only that outdoor access be made available for “an undetermined period each day.” So those free range eggs could mean that the chicken who laid them lived in a coop where the door was open for five minutes a day. Roaming free? We don’t think so and neither do the people in the film, Food Inc.
2. Natural or All Natural: People often assume this label means organic or healthy. But no standard definition for natural exists. Consumer Reports says the term only has meaning when it’s applied to meat and poultry products and means that the items contain no artificial flavoring, colors, chemical preservatives, or synthetic ingredients. But the producer or manufacturer decides whether or not to use it, without having the claims verified.
3. No Additives: Consumers Union, the nonprofit publisher or Consumer Reports, says that a no additives label is often used to imply that a product has not been enhanced with the addition of natural or artificial ingredients. But there is no official definition for the term and it isn’t verified when used.
4. No Animal By-Products: You might see this label on everything from condiments and meat (to indicate the animals were not fed any animal by-products), to cleaning and personal care products. This term is used to suggest that no ingredients are by-products from slaughtered animals. This might be helpful when it’s not obvious; natural flavor could come from vegetables or animals, for example. But Consumers Union says the label is tricky because there isn’t a standard, precise definition of “animal ingredients” and the label isn’t used consistently. And it’s often misleading in pet foods, too.
5. 100% Vegan: Vegans generally avoid animal products for food and clothing, and often want to avoid products that were tested on animals. But this label does not have a standard or consistent definition and isn’t verified. Alternatively, a Certified Vegan label is a registered trademark signifying that products are vegan–meaning they contain no animal ingredients or by-products, use no animal ingredients or by-products in the manufacturing process, and are not tested on animals by any company or independent contractor. The logo is administered by the Vegan Awareness Foundation, also known as Vegan Action.
6. Raised Without Antibiotics: Consumers Union says this term implies that no antibiotics were used in the production of a food product. The USDA has defined it to mean that meat and poultry products came from animals who were raised without the use of low-level or therapeutic doses of antibiotics. But a recent case of this label being used inaccurately by a major poultry producer illustrates some of the problems: there is no formal definition and while the USDA can hold a manufacturer accountable for the claim, no other organization is behind or verifies the claim.

I am a list maker, and taker, in this case.  I collect them all – from “Top Ten Kitchen Gadgets” to “the Most Romantic Beach Destinations” (which, of course, is a constant research project.)  Since most of the work has already been done, I thought you might enjoy some of these suggestions when crossing your list and checking it twice, or trying to avoid shopping hangovers.

Here’s a great list of gifts for the foodie in your life (ahem, Jay, please note) – with a sustainable bent.

Kimi at the Nourishing Gourmet offers green gift ideas and is an overall fabulous blog to subscribe to (free.)

Linda Prout is a fellow nutritionist and acclaimed author who takes a no-nonsense approach to celebrating the Season. There are some great tips to avoid toxic-overload.

For a list of the “Worst Holiday Foods You Could Eat,” Health Magazine nails it.  They take it a step further by adding the “Top Overrated Foods of 2009“  I was particularly dismayed to see the Pepperidge Farm Goldfish there.

And going beyond the holidays, Yahoo shares a list of foods that even the experts won’t eat. Please print and take with you.  It’s a keeper.

What experts (and smart people like you) DO eat are grass-fed beef and heirloom beans.  Long Meadow Ranch and Rancho Gordo are two local favorites who will ship throughout the U.S.

I’d love to know some of your favorite holiday gift items and tips this time of year!

I am part of something new and exciting this week.  Seven fellow food writers are joining together for a “Progressive Thanksgiving Dinner Party“  and you are invited to attend!  Each of us will be offering recipes every day this week comprising an entire holiday meal. You will have several options for each category, depending on taste and food combinations.  Yesterday we started with beverages at Whole Life Nutrition and Gluten Free Organics.  Today I will be presenting an appetizer, along with two more from Book of Yum and Gluten Free Organics.

Goat Cheese with Cumin and Mint – Serves 8-10

This is a holiday favorite each year both for its exotic taste and festive color.  It is simple to make and a definite crowd pleaser.

1 large log fresh goat cheese (about 11 oz.)
2 TB cumin seeds, lightly toasted and crushed
Freshly ground pepper
3 TB extra virgin olive oil
¼ C minced mint leaves, plus sprigs for garnish
1 English cucumber, scored with a fork
½ C pomegranate seeds

Directions
1.    In small bowl, mix goat cheese with cumin, pepper and mint.  (Can be made ahead and refrigerated for up to 2 hours.)
2.    Trim and remove ends of cucumber, then slice into ¼’ inch rounds.  Arrange on serving platter.
3.    Top with cheese mixture and drizzle with olive oil.
4.    Sprinkle pomegranate seeds over top and garnish with extra mint.

> This spread could also be served with gluten-free crackers.

**Here’s the schedule of where to go next for the main course, side dishes and salads…and dessert:

Ali and Shirley will be serving MAIN COURSE on Wednesday, Nov. 18 at Whole Life Nutrition Kitchen and Gluten Free Easily
Diane, Stephanie, Shauna  and Ali will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, Gluten Free Girl and Whole Life Nutrition Kitchen
Jean, Ali and I will be serving DESSERT on Friday, Nov. 20 at Whole Life Nutrition Kitchen, Gluten Free Organics and Cook4Seasons

>>And for more healthy tidbits and recipes, now you can follow me on Twitter!

I figured we all have pumpkin on hand this week…so I thought I’d share some tips on how to bake the flesh inside, and put it to several yummy uses.  Most of the baking recipes call for Sugar Pie pumpkins, but you can also cook with acorn or butternut squash if you prefer.  This pumpkin pudding is so easy and a great make-ahead when entertaining, or great for breakfast, too!

Pumpkin Pudding – Serves 6

This recipe is adapted from Health Magazine. I have substituted many alternative ingredients which you may alter depending on what you have on hand (’healthy’ pantry staples in next post!) For instance, arrowroot is a thickening agent and can be traded 1:1 for cornstarch. The oat milk makes it creamy, but you could also use coconut milk and top it with toasted coconut – still keeping it dairy free. And fresh pumpkin is superior to canned for nutrients and flavor, which is the base for this dessert.

2 cups oat milk
1/2 cup Sucanat or palm sugar
1/4 cup arrowroot
2 large pastured eggs
1 cup roasted pumpkin pureefrom Pen and Fork
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. pumpkin pie spice*
Cinnamon sticks (optional)

Whisk milk, sugar, and arrowroot in large saucepan; bring to boil.  Boil 3 minutes, stirring constantly. Beat eggs with a whisk in large bowl.  Gradually add half hot milk mixture to beaten eggs.  Cook over medium heat 3 minutes or until thick, whisking constantly.  Remove from heat; stir in pumpkin, salt and pumpkin pie spice.  Spoon evenly into 6-6 oz. ramekins, or martini glasses as pictured. Let cool and chill for about 30 minutes, or until pudding is set. Garnish with cinnamon stick if desired.

You can buy pumpkin pie spice at most markets or you can make your own:

1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

]]> http://www.cook4seasons.com/archives/fresh-pumpkin-pudding/feed/ 4 http://www.cook4seasons.com/archives/heirloom-tomato-tart-with-cilantro-goat-cheese/ http://www.cook4seasons.com/archives/heirloom-tomato-tart-with-cilantro-goat-cheese/#comments Mon, 05 Oct 2009 23:03:15 +0000 Karen http://cook4seasons.com/?p=1540

There are tons of deals to be had on tomatoes at the farmers’ markets, even heirloom varieties.  I recently purchased a box for $1/lb. because the fruit was either blemished or going a little soft.  That’s a savings of up to $10!  The flavor was intensely sweet and juicy, but with enough acid for balance. And some were just perfect for slicing…which is how we used them last night.

I purchased a whole Arctic Char (like salmon) from the seafood vendor at the farmers’ market and made up a batch of tomato corn salsa to top.  With this semi-Mexican theme going, I decided to create an heirloom tomato tart using cilantro and zucchini.  Here’s what evolved:

Heirloom Tomato and Zucchini Tart with Cilantro Goat Cheese

If you haven’t discovered Vicolo pizza crust, now is the time. They use cornmeal as their base which offers a nice, crunchy texture and is hearty enough to hold several toppings.  Truth be told, I had one in the freezer for about 5 months and it was still fresh as ever.

1 fresh pizza or tart crust
2 TB olive oil, separated
2 medium zucchini, grated
2 cloves garlic, minced
3 oz. fresh goat cheese (I used Laura Chenel)
2 TB chopped cilantro, plus more for garnish
2-3 heirloom tomatoes, thinly sliced
1/4 C freshly grated Parmesan

Prepare your pizza crust – if fresh, roll out; if frozen, defrost. Brush with 1 TB of olive oil. 
Saute garlic in 1 TB olive oil for about one minute, and add zucchini.  Cook until lightly brown and allow to cool.
In food processor, mix goat cheese and cilantro until creamy.  Spread over the top of the pizza crust in an even layer. Cover cheese with zucchini.
Arrange tomato slices in circle on top and brush with more olive oil.  Season with salt and pepper to taste.
Bake at 425 on pizza stone or cookie sheet for 15 minutes.
Turn oven to broil.
Sprinkle the top with Parmesan and place pizza back in oven to broil for 5 minutes, or until golden brown.
Garnish with cilantro and serve.

The cocktail party was electric with fanatic foodies, writers, photographers, sponsors and media.  (To think I barely scratched the surface – isn’t that always the way at conferences?)  And the swag – OY!  I still have a sense of guilty pleasure every time I dig in (let’s just say there was plenty of Scharfenberger chocolate involved.)

The Gluten Free Gang

As I continue to download, edit and tweak the backlog of recipes and healthy tidbits I have in store, I wanted to send a shout out to you – my loyal readers – for continuing to support the discovery of my voice while influencing even a tiny change in the world…one walnut at a time.  Recipe tomorrow!

Hike in Pagosa Springs, CO

I’m back!  Thanks for sticking around.  We had a glorious trip through Colorado.  Did you know they have 54 mountains with an elevation of 14,000 feet or more?  Quite impressive.  I’d like to say we hiked them, but just tackling 9500 feet was ‘breathtaking.’  We ate very well along the way, even scored a few farmers’ markets.  Let me know if any of you are planning to travel there; I have plenty of suggestions on where to eat – from Boulder and Telluride, to Crested Butte and Aspen.

Speaking of food (that’s why you’re here, right?)…a few weeks ago I mentioned a dish I made for my final presentation at Bauman College. It was a Coconut Chai Panna Cotta with a Nectarine Coulis and Orange Tuile.  As you know, I don’t usually post complicated recipes, but while this one may have one or two more steps, believe me when I tell you it is out.of.this.world.

Coconut Chai Panna Cotta with Nectarine Coulis - Serves 10-12

Notes: The coconut milk offers a creamy alternative to dairy.  Agar agar is an alternative to gelatin, but you could also use it if that’s more available.  Instead of making your own chai blend, take a couple of chai tea bags and steep in the coconut milk; I had to go all out on graduation day:)

It’s best to make the panna cotta a day before serving to make sure it sets up.  The beauty of this dessert – besides being delicious – is that you can prepare it in advance of entertaining.

Ingredients (Panna Cotta)
2 cans coconut milk
1/2 cup palm sugar
1 ½ tsp agar agar powder (can be found in health food stores)
2 tsp rose water

Chai spices
3 Tbsp each

Ginger slices
Peppercorns
Cardamom pod
Cloves whole

2 cinnamon sticks
2 vanilla beans

Directions

1. Combine coconut milk, spices in a medium saucepan over low heat
2. Wait until steam rises to the surface and small bubbles form on the side of the pan
3. Remove from heat and let steep for minimum two hours
4. Strain (save vanilla beans) and pour into large bowl with spout
5. Cut vanilla beans in half and scrape ‘speckles’ into custard mix, then pour into 12-4oz. ramekins (you could also use a muffin tin.)
6. Cover and chill for a minimum of 3 hrs, preferably overnight
7. To serve, run a knife around the outside edges, and place ramekins into a baking dish with 1-½ inches of water for about thirty seconds to loosen up the panna cotta
8. Place about 2 TB of coulis onto dessert plate and gently place inverted panna cotta on top (careful, it will be slippery.)
9. Garnish with nectarine wedges and mint.
10. Serve with orange tuile, if desired.

Nectarine Coulis – Makes 2-3 cups

You can use any type of fruit puree, but I found the nectarines went best with the chai spices.

1 TB orange juice concentrate
5 ripe nectarines, pitted and coarsely chopped (grab a couple extra for garnish)
1 tsp. vanilla
Pinch of sea salt

Directions

1. Mix orange juice concentrate with 3 TB water.
2. Put in blender and add nectarines and vanilla.  Puree until smooth.
3. Add salt to taste.

While I scale the Rockies (no violins, please;-) I didn’t want to keep you from receiving vital information on the healthy bandwagon, so…here are some timely tidbits from fellow bloggers:

Kelly the Kitchen Kop offers a wonderful summation of the film, “Food, Inc.”  If you haven’t seen it yet, make sure to put it in your queue.

The Modern Forager takes a no-nonsense approach to the constant challenge of balancing food, fitness and fat.

Speaking of fat, we need it! (healthy fat, that is…)  Take a look at Michelle’s findings which further substantiate: eat fat to lose fat.

There has been a lot of bally-hoo lately over the pro’s and cons of agave nectar.  As you know, I use it often in my baking recipes, but have been ‘taking note’ of recent findings. Judy Barnes Baker gives her perspective on agave and other alternative sweeteners.

And, of course no posting of mine would be complete without an excerpt from my sustainable food guru, Michael Pollan.  It’s a sobering look at how our society has moved from the kitchen to the couch as we devour cooking shows on the telly.

Enjoy the potpourri.  Let me know your thoughts…and see you in a week!

It’s official – I am now a certified Natural Chef.  Last night was our final day at Bauman College as we turned in our reports (27 pages!) and contemplated evaluations (hence my delay with this post.)  It was a comprehensive program which offered an array of skills and recipe applications focusing on the Eating 4 Health model – fresh, whole foods in their most natural state (you know the kind…it’s what you read about here;-)

Saturday our class put on a ‘culinary showcase’ for a small group of family and friends (see photos) which we aptly named “Spice of Life.”  I am still amazed by the gazillions of remedies herbs and spices offer, which is another testament to the healing power of plant foods in particular. Rosemary for inflammation, cilantro for toxin removal, cinnamon for blood sugar, ginger for digestion, and so on.  Each dish combined spices with farm-fresh foods, including my dessert – a coconut chai panna cotta with nectarine coulis (recipe forthcoming!)  While there may have been limited use of butter (not that there’s anything wrong with that!), I do believe our 5-course meal would have made even Julia proud.

Upon completion of administrative loose ends, our class decided to celebrate by going to see “Julie and Julia.”  Like so many of the reviews have stated (this one being my favorite), Meryl Streep nailed it again in her role as Julia – a role that I dare say would be virtually impossible for anyone to claim.  Amy Adams was terrific, too, as Julie, the blogger in a dreary daytime job who takes on 524 of Julia’s recipes in 365 nights. Many people have let her whining get in the way of the ‘bigger picture.’  I saw it as a love story about real people with their own struggles of ‘what to do with their lives’ (that just so happened to involve food:), the commitment some were willing to take on more than others (with support at home), and the successes AND failures which come with taking a chance – not knowing which way it will go (uh, methinks this might be a bit revealing;-)  That Julia Child influenced the world as she did in such a self-effacing way instills even more confidence as I continue deciphering which path(s) to follow in the months ahead.  You can bet teaching, baking and videos are involved.

20 years ago in Aspen, I was peddling a specialty item called “Karen’s Sweet ‘n Sassy Mustard” under the tent at the Food and Wine Festival.  When Julia stopped by for a taste and exulted in delight, I took her aside and whispered the secret ingredient.  That will always be my spice of life: butter.