Good Old Gluten Free Baked Macaroni and Cheese
November 20, 2007 | Leave a Comment
1 pkg. (16 oz.) Gluten Free macaroni (any shape or size is fine)
½ cup of organic butter
½ cup of corn starch
1 teaspoon of sea salt
¼ teaspoon of pepper
A couple of pinches of paprika (eyeball it)
1 ½ cups of frozen peas
2 scallions chopped
4 cups of organic milk
4 cups of grated organic cheese
2 large organic tomatoes, thinly sliced
¼ cups of Gluten Free Bread Crumbs (preferably from The Grainless Baker)
½ cup of steamed pureed butternut squash (optional)
Yield: 8-10 servings
Prep Time: 15 Minutes
Cooking Time: 15 Minutes
1. Preheat oven to 375F. Cook macaroni as directed on package.
2. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in corn starch, salt, pepper and paprika until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture for 1 more minute. Remove from heat.
3. Stir in 3 cups of cheese, incorporating a half a cup at a time until melted, add the scallions, peas and butternut squash and stir until smooth and thick.
4. Pour mixture over macaroni and into a deep casserole. Arrange tomato slices over the top. Sprinkle remaining cup of cheese along with Bread Crumbs over top.
5. Bake 15 minutes, or until cheese is golden brown.
Christie A Korth CHC, BSHN, AADP
Happy & Healthy Wellness Counseling
Certified Holistic Health Counselor/Holistic Nutritionist
Huntington, NY
http://www.holisticwellness.com/profiles/ckorth
Tofu Nuggets
October 8, 2007 | Leave a Comment
Once you try these delightful little nuggets you’ll never go back! Great for entertaining and snacking. Served with a salad and your favorite grains, they also make a great meal.
Drain one package of extra firm tofu. Wrap with an absorbent kitchen towel and press with a heavy book for 30 minutes to remove excess water. In a large bowl combine pressed tofu, 1/4 cup minced onion or shallot, 1 minced garlic clove, 1 Tbsp tamari, 1Tbsp brown rice vinegar, 1 tsp sesame oil, and 2 Tbsp toasted sesame seeds. Mash all ingredients together with a fork and season to taste. Add 1 large egg and stir until well combined. Form mixture into nuggets using your hands or two spoons and fry in small batches in a small, well heated pan in a little vegetable oil until golden brown on both sides.
Drain on paper towels before serving.
Naima B Sullivan
Well Fed
Culinary Nutritionist
Chelsea, NYC
www.holisticwellness.com/profiles/wellfed
Coconut Curry Rice
October 8, 2007 | Leave a Comment
Serves 6
2 cups brown rice
2 15-oz. cans unsweetened coconut milk
1 Tb. curry powder
1 tsp. salt
½ tsp. cayenne powder
½ cup raisins
Wash the brown rice and drain into a medium sauce pan.
Add the coconut milk, curry powder, salt and cayenne powder, stirring to combine.
Place over medium-high heat, cover and bring to a boil.
When rice begins to boil, turn the heat down to low and allow to simmer for 30-45 minutes, adding another ½ cup of water if necessary.
When the rice is cooked through, add the raisins and stir to incorporate, then recover and allow to sit for 10 minutes.
Serve hot or cold.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthychefalex
Roasted Organic Yam Fries
October 8, 2007 | Leave a Comment
2 organic large yams, washed and dried
3 Tb. extra virgin olive oil
2 tsp. sea salt
1 tsp. cayenne pepper
½ tsp. fresh ground black pepper
Preheat oven to 350.
Cut the yams into 1/2” fries.
Toss with olive oil, salt, pepper and cayenne.
Place on a lightly oiled cookie sheet and bake for 30-45 minutes, when fries are tender and beginning to brown.
Serve hot.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/healthychefalex
Carolina Kale
September 18, 2007 | Leave a Comment
1 ½ lbs. organic kale or collard greens
2 cups chopped organic canned tomatoes and their juice or 3 cups chopped fresh organic tomatoes
1 cup organic minced onions
1 ½ tsp ground cumin
2 garlic cloves, pressed or minced
¼ tsp. cayenne pepper
1 tsp salt or soy sauce
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch strips.
Combine the tomatoes, onions, cumin, garlic, cayenne, and salt or soy sauce in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. If necessary, add a little water during the cooking to maintain liquid in the bottom of the pan.
Add pepper to taste and serve hot.
Alexandra Jamieson
“Healthy Chef Alex”
Holistic Health Counselor and Personal Chef
Author, The Great American Detox Diet (Rodale, 2005)
www.holisticwellness.com/profiles/healthchefalex