Tag Archives: nut free

Delicious Gluten Free, Dairy Free Hamantashen with Cranberry-Date-Peach Filling

I know I’ve been negligent about posting recently, but I promise I’m coming back soon.  I’m reposting these Hamantashen because they are so good no one will ever suspect they are gluten free!  Click here for the recipe.

Happy Purim!

 

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Paleo Sweet Noodle Pudding (Noodle Kugel)

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~~

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This recipe is a paleo update of a post I made about for Passover 2 years ago.   But you don’t have to limit it to Pesach, it’s just as delicious for Rosh Hashanna or break fast.

The amazing thing is that Gefen noodles are made with ingredients allowable on the paleo diet:  POTATO FLOUR, POTATO STARCH, TAPIOCA STARCH, SALT, CELLULOSE GUM, BETA CAROTENE

Okay, I’m not sure about the cellulose gum but otherwise they fit into my definition of paleo.  You can buy them in most kosher stores or online at Amazon or buy it by the case (you can share the noodles with friends) for much less per package here:

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Buy Gefen Gluten Free Wide Noodles – 9 Oz. Each (Case of 12)

In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it).  So, I was a little worried about how a non-dairy, gluten free kugel would come out.  The answer is GOOD – really good.

I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I tried to make the kugel.  So I hope they will forgive me or even better learn to love this noodle pudding instead.  Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.

Enjoy and Shanna Tova!
Continue reading Paleo Sweet Noodle Pudding (Noodle Kugel)

No Potato Home Fries (paleo)

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo

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Breakfast is my favorite meal.  I’m happy having breakfast for lunch or dinner or a snack.
When I first started on Paleo, white potatoes were not “legal”.  That was actually my first deviation from strict Paleo.  I thought of the logic of stone age gatherers finding both white and sweet potatoes and throwing away the white ones but consuming the sweet potatoes.  Taking this image to an even more absurd height, I envision the conversation between mates:  “Ugh dear, look what I brought home” and Ugh replying “don’t eat the white one, it’s too high on the glycemic index!”

That being said, you would think I have no objection to everyday home fries…and in fact I don’t, but I was wondering what someone who doesn’t eat white potatoes could do to substitute for home fries.  My answer is jicama and fennel.  YUM!  A good choice even if you do eat white potatoes.

Enjoy! Continue reading No Potato Home Fries (paleo)

Beef Heaven – Paleo Nua Sewan – Thai Beef Jerky

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Beef Heaven – Nua Sewan – Thai Beef Jerky

I gotta confess I’m not a beef jerky kinda girl.  In fact, besides Nua Sewan that I tasted in a Thai cooking class eons ago, I never even tasted beef jerky until last month when I bought a package from Trader Joe’s.  To be honest, I thought it was yucky.  So why make it?

To begin with, I had a huge sirloin and I’m only one person, so after cooking a piece of it for dinner I was still left with a lot and I recalled how much I liked the recipe I learned in my cooking class.  Of course that recipe used all sorts of ingredients that are definitely not Paleo – so here’s my version.  I think it’s pretty terrific…I hope you do too! Continue reading Beef Heaven – Paleo Nua Sewan – Thai Beef Jerky

Macaroon Thumbprint Cookies

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Passover * Parve

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I’ve been making these macaroons for about a billion years (okay, slight exaggeration).  I found the recipe in one of those cookbook/pamphlets that you could send a dollar to the company and they send the booklet to you.  This one was from Baker’s and it was chocolate and coconut recipes.  I don’t think I own the booklet anymore, but I liked the recipe so much that I copied it (by hand because in those days you had to go to a store to make copies) into a blank book that  now contains most of my favorite recipes from various (non-online) sources.

There is no doubt that these are very sweet cookies.  If you are one of the “I don’t like stuff too sweet” people, skip this recipe but forward it to anyone you know who adore sweets.  Needless to say, these are perfect for Passover.
Continue reading Macaroon Thumbprint Cookies

Organic Shortening – and Dairy-free Flourless Chocolate Torte Revisited

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I always thought shortening was evil.  That is until I found out that my favorite food in the world (birthday cake frosting) was made of shortening and confectioners’ sugar and maybe vanilla (I like my birthday cakes all white – no chocolate for me) – and that it makes for a very flaky pie crust.   But still, it’s one thing to buy a cake or pie from a bakery and another to use the stuff at home.  So why am I devoting a post to shortening?

For one thing, I’m talking about organic shortening.  It’s not hydrogenated oils (evil) like the kind you find in supermarkets.  It’s palm oil (the oil from a palm seed) and nothing else – more importantly – it’s not hydrogenated (a process that turns oil that is naturally liquid at room temperature into shortening that is solid at room temperature).  The flavor is very neutral which is a great deal better than the other options.  As for its health benefits or lack thereof – I’m not too sure as I’ve seen some articles that praise it and others that say it’s downright bad for you.  But to be honest now that “science” has declared butter and eggs okay, I’m not sure anyone knows anything about foods anymore.

I’ve never really been thrilled with my butter replacement choices since going dairy free.  Ghee (clarified butter) has a flavor that overwhelms the delicate flavors of baked goods.  Non-dairy margarine has too stuff in it and I’m not overly in love with the flavor.  Coconut oil leaves everything tasting slightly coconutty and further the consistency can be tricky depending on the room temperature – in the summer it’s liquid and in the winter it’s rock solid.  Oil tends to be…oily.  But this particular shortening is solid but soft like butter that’s been allowed to soften.

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I’ve been playing around with this shortening since I purchased it and find it to work pretty well in any of the recipes that I’ve used coconut oil in.  Here’s the Chocolate Torte  made with shortening.  It’s denser and chocolate-ier than the original I posted last year.  Here’s the recipe: Continue reading Organic Shortening – and Dairy-free Flourless Chocolate Torte Revisited

Gluten-free Dairy-free Sweet Noodle Pudding (Kugel) for Passover

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~~

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In my last post I told you about great gluten free, kosher for Passover noodles and I promised you a recipe for noodle kugel (noodle pudding), so here it is.

In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it).  So, I was a little worried about how a non-dairy, gluten free kugel would come out.  The answer is GOOD – really good.

I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I add the broth to the veges and matzoh.  So I hope they will forgive me or even better learn to love this noodle pudding instead.  Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.
Continue reading Gluten-free Dairy-free Sweet Noodle Pudding (Kugel) for Passover

Leftovers – Gluten-free Dairy Free Turkey Pot Pie

Wheat-free * Dairy-free * Gluten-free *

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I hope you had a fabulous Thanksgiving!  I know I don’t usually post recipes on Fridays, but this is the day after Thanksgiving and it would be cruel not to give you at least one recipe for that mound of turkey currently in your refrigerator.  Here are two ideas – Turkey Hash (which I published right after I started this blog), and today’s recipe:  Turkey Pot Pie.

Turkey Hash with Egg
Turkey Hash with Egg
Turkey Hash Patty with Egg
Turkey Hash Patty with Egg

 

Turkey Hash
Turkey Hash

 

Let’s start with “Before There Were Leftovers”.  Here’s what I served (there are links to the recipes that are already on this blog):

Tahini

 

Turkey and Gravy
Turkey and Gravy
Paula's Stuffing
Paula’s Stuffing
Vegetable Medley with Fresh Herbs
Vegetable Medley with Fresh Herbs
Colcannon
Colcannon
Maple Glazed Butternut Squash with Pears and Cranberries
Maple Glazed Butternut Squash with Pears and Cranberries
Pickled Beets
Pickled Beets
Cornbread
Cornbread
Pene's Cranberry Sauce
Pene’s Cranberry Sauce
Maple Pumpkin Pie with Nut Crust
Maple Pumpkin Pie with Nut Crust
Apple Galette
Apple Galette

Everyone at my table had a great time and it was completely gluten and dairy free!  Hope yours went well too and here’s the Turkey Pot Pie recipe:
Continue reading Leftovers – Gluten-free Dairy Free Turkey Pot Pie

Butternut Apple Soup Two Ways

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *

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I’m serving soup as my first course for Thanksgiving.  I didn’t want to make butternut squash soup like everybody else serves (not to mention that I already have two recipes for butternut squash soup on this blog:  Anti Inflammatory Soup and plain old Butternut Squash Soup) so I decided to use more of my CSA apples and make a slightly curried apple soup.  I made the soup and although it tasted really good, there was only one problem.  The soup only made 6 cups and that’s a little too little for my 8 or maybe even 10 guests.  I looked around and saw I had some  leftover cooked butternut squash from the other night.  I diced it and added it to the soup.  Now I have 8 cups and it looks nice having little floating pieces of squash.  Of course I can never leave well enough alone so I decided to see what it would taste like if I just pureed it…FABULOUS!  So I guess I’m serving Butternut Squash Soup this year – like everyone else.

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On the off chance that you are having less than 8 guests, the original apple soup is a really unusual and delicious choice.
Continue reading Butternut Apple Soup Two Ways

Gearing Up for Thanksgiving: Apple Tomatillo Chutney

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo*

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It’s the week after Halloween, that makes it officially “Start Thinking About Thanksgiving” time.  I’ve already invited my guests and I’m starting to work on my menu.  I’ve also created a new category “Thanksgiving” (column on the right) of recipes I’ve already tested and published that would be suitable for the T-day table.  There are about 25 recipes in this category such as Gluten-free Dairy-free Cornbread, Crunchy Red Cabbage Salad, Fruited Quinoa Salad with Fresh Ginger Dressing, for dessert there’s Apple Galette, Chocolate Torte, or Maple Glazed Pears. Some of the recipes are very traditional some less; some could use tweaking…for instance the Roasted Chicken recipe is exactly what I will be doing for my turkey, however, I will double or triple the rub, depending on the weight of my bird, and of course, the cooking time will be much longer.  I’m planning on using the Tzimmes recipe for my candied sweet potatoes…increasing the potatoes and deleting the carrots and prunes.  So go browse and see if any of these recipes inspire your holiday menu and don’t forget to click on “Older Posts” since there are only 10 recipes per page.

I’m still inundated with apples and this week I got tomatillos from the CSA too.  Therefore, this Thanksgiving, in addition to cranberry sauce and/or relish, I’m going to serve Apple Tomatillo Chutney – you can never have too many condiments on the table and this one is really delish.  I’m also going with an apple soup instead of squash (look for the recipe next week). There are 2 squash soup recipes I’ve already published if you want to go the more traditional route.

So Happy Planning…lots more Thanksgiving ideas/recipes to come.
Continue reading Gearing Up for Thanksgiving: Apple Tomatillo Chutney