Super Foods

I've been hearing the word 'Super Food' bandied about and I wanted to open this post to hear your thoughts and experience with some of the foods on the 'Super Food' list.

We spent a week in Maui a few weeks ago and we had Sunday lunch on an ocean side restaurant with outdoor seating.  On the menu was a gluten-free dessert and though it was expensive I couldn't resist when  my husband insisted I try it.  (dessert pictured above)
Here is how it was described on the menu ...  "Lilikoi Pono Pie with Kula Strawberries - $7.95... Guilt free from Maui with Kula strawberries and Maui honey. This breadfruit inspired dessert contains no gluten, refined sugar or dairy."  
The dessert had an unfamiliar flavour but my taste-buds were delighted!

I had never heard of Breadfruit and did a bit of research only to find that it is such a 'Super Food' that they are saying it could be the answer to world hunger.  It is an interesting fruit. The breadfruit trees are fast growing with abundant yearly  yield of fruit.  When the fruit is mature but not very ripe it is bland and is used in main dishes, not unlike a potato. When it is ripe it becomes sweet, mushy and can be used for desserts. It is extremely rich in nutrients.
I have been looking for it , but have only found the Caribbean Market in New Westminster that has it.

Another thing I have done recently that I was perhaps  a little on the slow side to discover is to make Kale Chips.   Kale is another Super Food and drying the lightly oil tossed seasoned leaves in the oven makes them a crisp snack food that can also be crumbled into baking/cooked foods/soups or cereal or smoothies.

So.... comments are welcome sharing your thoughts or experience or knowledge on 'super foods' and how you serve them!

Walnut Muffins Gluten Free

Here is muffin recipe that uses my Julie's Blend flour.  I love the butterscotch flavour of these muffins that complements the walnuts.
They are very good keepers -  good for two or three days on the counter.  Can also be frozen.

• 1/4 cup butter 
• 1/2 cup brown sugar 
• 1/4 cup white sugar 
• 1 lg. egg 
• 1 tsp vanilla 
• 3/4 cup milk 
• 1/3 cup sour cream 
• 1 1/2 cups Julie's Blend Flour 
• 2 rounded tsp. of baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp xanthan gum 
• 1/4 tsp salt 
• 3/4 cup walnut pieces 

1. Beat butter, sugar and egg until light and fluffy 
2. Add vanilla, milk and sour cream 
3. Mix together dry ingredients and add to liquids... beat until smooth
4. Add walnut pieces 
5. Fill muffin tins - with or without paper baking cups (grease pan lightly if not using baking cups)
6. Bake for about 30 minutes at 350 degrees 
7. These muffins are actually better after they have completely cooled. 

Melting Shortbread Cookies Gluten Free

Many years ago, I was visiting my parents and my dad mentioned that the lady,  for whom he was doing  some work,  had  brought him a treat for coffee time - shortbread and coffee.  He mentioned several times how this was the best shortbread he had ever had, that it melted in his mouth.
That became my standard for shortbread - did it melt in my mouth?
Always enjoying shortbread, I wanted a gluten free recipe in time for the holiday season.
This one works really well and passes the shortbread test - Does it melt in your mouth?  YES, it does!

• 3/4 cup butter - or half butter/half margarine
• 1/2cup icing sugar 
• 1 1/2 cups  Julie's Flour Mix  (gluten free) 
• 3/4 tsp xanthan gum 
• 1 tsp vanilla 
• glazed red and green cherries

1. Soften butter to room temperature. 
2. Combine butter and icing sugar in mixer bowl - then beat until butter is white 
3. Add flour mixed with xanthan gum - blend into butter/sugar
4. Beat on high for at least 6 minutes. 
5. Chill in refrigerator for a few minutes - or longer. 
6. Drop by scant teaspoon onto parchment lined cookie sheet, top with cherries cut in half. 
7. Bake at 300 degrees for 10-11 minutes  or until the edges begin to hint of turning golden. 
8. Let cool completely before removing from pan - I slide the parchment paper onto a cooling rack to free up the pan for the next cookies. 

* These can also be baked in a cake pan with cherries even spaced to allow pieces cut in 1" squares. It is hard to keep the cherries centred on the cookies, the batter is very soft and the cherries want to slide as they bake.

Good Things Make Life Better

Although we live in an electronically advanced age, some things just never get old -- like receiving  letters/cards in the mail or packages delivered to your door.  

I had a package delivered to my door not long ago!  

I was expecting it. 

While we as MGCC do not endorse companies,  we will give praise where praise is due when someone comes up with something new or something better!  

When I was asked by Tamar from Catelli if I would be willing to test their new gluten free pasta, 

I almost said no, because I knew I would so hate to tell her I didn't like it!  

But, I decided to risk it, and am so happy I did!  

I have not enjoyed pasta for the last eight years that I have been gluten-free due to having Celiac. 

BUT...    I did  enjoy the Catelli GF pasta!    

Texture and flavour - perfect!  and just as good warmed up the next day! 

In fact, my wheat loving husband declared there was no longer any need to buy wheat pasta.  

He would be happy for us both just to share and enjoy the GF.  

The pasta is a blend of 4 flours including the healthy quinoa. 

( Ohh ... and if you are heading out the door to buy some... 

remember to first print out the one dollar off coupon  )  

I know there are about as many pasta recipes as there are cooks,  every family having their favourite. Throughout my growing up years,  I always enjoyed the following simple pasta dish my Mom would often serve  - I still enjoy it, modified now to be gluten free.   (my mom would not put in the cheese because my Dad didn't eat cheese - still doesn't) 

• 3 1/2 cups Catelli gluten free pasta ( or 1 box) 
• 1/3 chopped onion  
• 1 tbsp oil 
• 2 cups whole milk 
• 1/3 cup butter 
• 1 tbsp sweet rice flour 
• 2 tbsp cornstarch 
• salt / pepper to taste 
• 1/2 cup grated cheese 

1. Cook pasta as per package instructions...  drain, set aside. 
2. Sauté onion in oil until soft 
3. Add milk and butter and heat until butter is melted and mixture is hot. 
4. Add blended  sweet rice flour, cornstarch, salt and pepper .  
5. Cook,  stirring until thickened. 
6. Stir in cheese until it melts.  
7. Pour over pasta, mix and top with more grated cheese.  

 NOTE :  Catelli Gluten Free pasta is produced in a dedicated gluten free facility and has been recently certified by the Canadian Celiac Association,  

ADDED NOTE - to our American followers --   Catelli recommends Ronsoni GF pasta  sold in the US that is comparable to theirs -- same ingredients ..  here is the link  

Meringue Spice Cupcakes Gluten Free

These spice cupcakes are baked with their own meringue topping! No need to ice.
They have a great flavour and melt in your mouth texture.
This recipe makes 2 dozen cupcakes or if you prefer a cake, use a 9" x 12"  cake pan.

• 1/4 cup room temp. butter 
• 1/4 cup shortening 
• 1/2 cup white sugar 
• 1/2 cup brown sugar 
• 1 egg 
• 1 egg yolk 
• 3/4 cup milk 
• 1/2 cup brown rice flour 
• 1/2 cup millet flour 
• 1/3 cup white bean flour 
• 1/2 cup potato starch 
• 3 tsp baking powder 
• 1 tsp xanthan gum 
• 1/4 tsp salt 
• 1/2 tsp ground cloves 
• 1 tsp cinnamon 

for topping 

• 1 egg white
• 1/2 cup brown sugar 
• crushed walnuts 

1. Cream butter and shortening 
2. Add sugars and beat until fluffy 
3. Beat in egg and egg yolk 
4. Add milk 
5. Add blended dry ingredients Beat until perfectly smooth 
6. Divide batter into 24  muffin tins or cake pan as desired 
7. Beat egg white until foamy, beat in brown sugar until thick 
8. Smooth over top of batter -  about 3/4 tsp per cupcake 
9. Sprinkle tops with crushed walnuts. 
10. Bake at 350 degrees for 25 minutes.